IDIYAPPAM RECIPE |SEVAI–BREAKFAST RECIPES

Idiyappam /sevai/string hopper is a very popular Tamilnadu/kerala breakfast recipe.I learnt this from my MIL.Before marriage my mom makes sweet sevai and lemon sevai for guests using store bought rice sevai. I never knew idiyappam can be made at home till my marriage. Initially i used to struggle a lot without knowing the correct boiling point of water.If the water is over boiled , idiyappam dough will be well cooked and it will be really hard to press when the dough cools down.( u have to call ur husband for help ) If it is boiled less than the required temperature, idiyappam will be very soft and u won’t get proper strings.U’ll not be able to crumble it for making lemon , sweet and other varieties. By practice , i got it right. .Sen loves my idiyappam a lot. My MIL makes idiyappam for our guests usually.I am happy i too can prepare idiyappam for my guests confidently..
If u know this basic idiyappam recipe u can make nearly 6-7 varieties with it. I’ll post the varieties in the upcoming post. To me kozhukattai dough and idiyappam dough making are similar in procedure. So i have attached the video of kozhukattai dough which is the same for making idiyappam dough.Please watch if interested.I have also given some tips to make perfect idiyappam when the water is over boiled or less boiled and the approximate water measurement for 1 cup of rice flour.Hope this post will be useful for beginners.

INGREDIENTS
1 cup - 200ml

Rice flour – 1 cup Water – 1.3 – 1.5 cups ( i used 1.3 cup) Salt – as needed Gingely oil – 1 tsp

METHOD

In a bowl , take the water . Add a tsp of oil.Allow it to boil for 2-3 minutes.When it boils,small bubbles will appear in sides first. Then it will appear in bottom. After 2 minutes it will start to roll boil with big bubbles. Switch off the flame as soon as u see one big bubble.Never allow to roll boil completely.It will be just right for the flour to cook and u’ll get a non sticky dough.( No problem even if it roll boils slightly but u will find it really hard to press.) In a vessel , keep the flour mixed with salt .Add this water little by little to the flour and mix well with a ladle..Do not pour all the water.U may get some excess water remaining.I used 1.3 cups of water for 1 cup of rice flour. It may vary up to 1.5 cups. The quantity of flour will increase as it gets cooked. When the dough becomes warm start kneading with ur hands and u’ll be able to roll a non-sticky and soft yet firm dough. Now take the idiyappam press, grease it with oil and fill the dough .Squeeze it onto the idli plate. I used my electric rice cooker base plate to make a single layered idiyappam like in hotels..(Grease the plate with oil before pressing) U can also squeeze as small idlis in each hole of idli plate.Always keep the idil plate after the water starts to roll boil. It will take just 2-3 minutes to cook. Remove after 2 minutes. Idiyappam will drop easily without sticking from the plate.

Remove and serve hot with sweetened coconut milk and kurma !!

NOTE

Always add water in small quantity while mixing the dough. If u add more water , dough will be sticky. U can add more rice flour to correct it but idiyappam will look dry . So u have to eat it really hot.. By mistake if u allow the water to roll boil completely , add 1/4 cup of cold water ( room temperature) to it . The water will come to the correct heating point. Now add the required water to the flour and make the dough. If u strong enough to press the dough , u can allow the water to boil well and add.But U’ll really get a nice, soft idiyappam with big strings. Always cover the unused dough with a wet cloth and grease with little oil.Else it will become dry . If the water is less boiled , idiyappam strings will get cut when u press and idiyappam looks mushy after it cooks.So no problem if the water is over boiled.Make sure it is not less boiled. Boil in high flame for 2-3 minutes. It will be enough i guess.

Do have a look at this video for making idiyappam dough, if interested ..

How to make idiyappam dough using rice flour

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PUMPKIN GRAVY | PARANGIKAI KUZHAMBU FOR RICE

I learn this pumpkin kuzhambu / parangikai kuzhambu recipe from my MIL.We call this as parangikai chutney. Most of the time my mil makes this gravy when my FIL buys yellow pumpkin. It tastes great when mixed with plain rice. Tastes good with idli , dosa too.. U can easily finish one full pumpkin when u make this gravy for 4-5 persons.So friends , If you are bored of making pumpkin sambar and poriyal , do try this gravy for a change. U’ll love it. Asafetida/hing & coriander leaves are the star ingredients for this gravy. So use it generously. Lers see how to make pumpkin kuzhambu for rice with step by step pictures.

INGREDIENTS
1 cup - 240ml

To pressure cook Pumpkin – 2 to 3 cups ( cubed) Salt n water – as necessary Tamarind –  Gooseberry size Hing/Asafetida – 1/4 + 1/4 tsp To temper n saute Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Chana dal – 2 tsp Big onion – 2 nos Green chillies –6-8 nos ( adjust depending on the spiciness) Curry leaves – few Coriander leaves – to garnish

METHOD

Remove the skin of pumpkin and discard it.Chop the pumpkin roughly into big cubes..Pressure cook them adding enough water. Open the cooker and mash them well with a whisk.OR U can also grind in mixie to make a paste after it cools down and set aside. Take the tamarind extract and set aside.Slit the green chillies and chop the onions finely. In a kadai, heat oil.Temper with mustard seeds , urad dal , channa dal .After the dals turn golden brown , add the onions and green chillies. Saute well for sometime.Add  1/4 tsp of hing and curry leaves. Now add the tamarind  extract and ground pumpkin.When it starts to roll boil ,add 1/4 tsp of hing again..Adjust the consistency adding more water.Mix well and boil for 6-8 minutes..Garnish with lots of coriander leaves.

Mix with plain rice and enjoy ! Goes well for idli , dosa too..

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Easy Snake Gourd Fry - Pudalangai Poriyal Without Coconut - Poriyal Recipes

I usually make poriyal with snake gourd. I was asking my MIL to suggest me some other recipes using snake gourd.She immediately told me about this pudalangai pepper fry and made it for us. As this poriyal is without coconut, we loved it a lot. My MIL told this recipe is specially meant for mixing with plain rice topped with ghee.But I feel it must taste good for rasam & dal rice too.This is very easy to prepare and I am sure pepper lovers would love this recipe a lot..

INGREDIENTS

Snake gourd – 1 no  (medium sized) Pepper corns – 1.5 tsp Cumin seeds /jeera – 1.5 tsp Cooking oil – 2 tbsp Ghee –1 tbsp salt – as needed Lemon juice – few drops (optional)

METHOD

Wash and cut the snake gourd into two vertically. Discard the soft part inside.Chop them into small pieces of finger line size.Add salt , mix well . Snake gourd will release some water. Squeeze them out .After u squeeze all the water , the quantity of snake gourd will be reduced to half.. Coarsely grind pepper & jeera together..Set aside.. Heat oil in a kadai and add the squeezed snake gourd pieces. Saute well till it shrinks..Simmer the flame completely and close the kadai with a lid .Let it cook well.Mix every now n then.Snake gourd cooks very fastly.  It takes maximum 10-15 minutes in low flame.. After the snake gourd is completely cooked add ghee and coarsely ground pepper , jeera powder and salt if necessary..Mix well and switch off the flame. Leave it in the kadai heat for sometime.. Add little lime juice if needed.. Transfer to a plate ,mix with plain rice adding ghee .Tastes great with papad as accompaniment !!.Addition of ghee is a must for best taste n flavor. It also reduces the spicy taste of pepper. If u don’t like to mix with rice , enjoy as an accompaniment for paruppu sadam or rasam sadam with appalam papad..

Technorati Tags: snake gourd curry,snake gourd fry,snake gourd recipes,podalangai fry,podalangai curry,pudalangai curry,pudalangai fry,lunch recipes,rice accompaniments

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MURUNGAKKAI PORICHA KUZHAMBU – DRUMSTICK PORICHA KULAMBU

Murungakkai poricha kuzhambu/ drumstick poricha kootu is one of the easiest and delicious gravy for rice which I learnt from my MIL.Whenever I feel lazy to cook, I make this drumtsick gravy alone for rice. I don’t make any poriyal or kootu.We have the drumstick itself as side dish. I just make a thogayal along with this gravy and we have a hearty meal with papad or vadam.

INGREDIENTS
1 cup - 250ml

Drumstick –2 nos Moong dal – 1/4 cup Sambar powder – 2 tsp Tamarind – Small gooseberry size OR Tomato – 2 nos Salt n water – as required To grind Grated coconut – 1/4 cup Rice flour – 1 tsp To temper Cooking oil- 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Jeera – 1 tsp Sambar onion- 15 nos(chopped finely) Curry leaves – few

METHOD

Chop the drumstick pieces into finger size.Slit it half way through.. In a cooker base take the moong dal with required water.Add 1/4tsp of turmeric powder and a drop of oil.Take a small bowl that fits inside the cooker. In that bowl , put the chopped drumstick pieces.Add very little water (say 2 tbsp).The drumstick pieces gets cooked in the steam itself..Pressure cook for one whistle in low flame.( I use the same technique for cooking dal & vegetables for sambar. ) Grind the coconut and rice four to a smooth paste adding required water. After the steam is released open the cooker , remove the drumstick bowl. Mash the dal well.. In a kadai , take the mashed moong dal , drumstick pieces ,sambar powder , tomato pieces or tamarind extract , salt and water.Allow it to boil for sometime.. Lastly add the ground coconut mixture.Mix well.Add little water and boil for some more time. Temper the mustard seeds , urad dal , jeera , small onions and curry leaves. Saute the onions till golden brown.

Tastes great when mixed with plain rice topped with ghee !!

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PALAK KEERAI KOOTU RECIPE – LUNCH RECIPES

When i posted keerai kootu recipe , a reader told me to post palak keerai kootu.As i had not tried it before , i asked my MIL on how to make it. She told me to saute the leaves and cook to avoid the slimy texture. I tried that way and it worked great. We loved it with vatha kuzhambu.

INGREDIENTS
1 cup - 200ml

Palak - 2 cups (chopped) Moong dal – 3 tbsp Sambar powder – 1.5 –2 tsp Turmeric powder – 1/2tsp Tomato – 1 no (finely chopped) Salt n water – as required To grind Grated coconut – 1/4 cup Rice flour – 1 tsp To temper Coconut oil – 1.5 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Jeera – 1/2 tsp Small onions – 10 nos (finely chopped)

METHOD

Wash and chop the palak leaves.In a pressure cooker base , heat a tsp of oil.Saute the leaves for a minute till it shrinks. Add moong dal , sambar powder , turmeric powder , tomato ,salt and water. Mix well and pressure cook in low flame for one whistle. Grind the coconut and rice flour to a smooth paste adding required water. Pressure cook it in low flame for one whistle. After the steam is released, add the ground coconut paste.Mix well and boil the mixture. In a tadka pan , heat coconut oil.Temper all the ingredients given under “To temper”.Saute onions till it turns golden brown with a nice smell.Add this to the kootu,mix well and serve !

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Onam Festival Food | Kerala Onam Sadya Lunch Menu

This is my second post on Onam sadya lunch menu with Onam sadya serving order. Basically I love to try other state recipes a lot apart from my usual Tamilnadu recipes .When it comes to regional cuisine , my first choice is for Kerala food. My dad’s mom (my aachi) is from Nagercoil. As it is in kerala border , my aachi’s cooking was very similar to Kerala style. She makes many coconut based recipes like sodhi , Avial, theeyal etc. So right from my childhood, I grown up eating those foods. This may be the reason I have a love towards kerala food. But I have never thought I could make authentic kerala recipes in my kitchen.

I must thank my Ex-neighbor Mrs. Prema for sharing all her yummy recipes & inspired me to cook them. Last year I posted onam sadya recipes for the first time from vanitha magazine with the help of her. I should say that was one of the hit posts in my blog. This year I couldn’t try vanitha magazine recipes as she had changed her house. I really miss her and her recipes very badly :( . She was a caring and good friend of me. This time too, before cooking these recipes, I called her over phone to confirm the methods of making..

I must also thank all our Malayali blogger friends because all these recipes are tried from their blogs. I googled the recipes, chose some best recipes based on the comments and tried it. I have given the source of each recipe under the title. Everything came out very well. I felt so happy when I made this platter. I referred Roshni’s blog for serving order. Hope I have served them in correct order. Thank you Roshni :)

Check out my other Kerala recipes too !

I wanted to try the recipes which I din’t post in my last year’s onam sadya platter. So this year I tried paruppu curry , puli inji , Kerala sambar with freshly ground spices  (without coconut), Kerala tomato rasam , Puliserry , Olan , Avial( my mom’s recipe) , Cucumber kichadi , Vendakka pachadi , Beans mezhukkuppuratti , Cabbage thoran , Channa dal payasam  , Sharkara payasam & Naranga achar ( my mil’s pickle)..

U may wonder by seeing the color of sharkara payasam ;). It has to get a brown shade. As my jaggery is colorless the syrup was very light in color. So I added a pinch of red color to it. I thought it will give a brown paagu effect to the payasam but unfortunately it became orange and also it became very thick like pudding. So friends please excuse. I’ll try to update the picture. But the taste was really great. :L)

I’ve given step by step pictures for all the recipes in a simplified manner.  Hope it will be understandable and helpful :)

I wish all my friends a very happy and great onam celebration :)\

KERALA SAMBAR(WITH FRESHLY GROUND SPICES)

Source – Amateurscookingdiary by chitz

INGREDIENTS Toor dal – 1/2 cup Pumpkin – 1/4 cup (cubed) Drumstick – 1 no Potato – 1 no Turmeric powder – 1/4 tsp To roast n grind Oil – 1 tsp Dhania / coriander seeds – 1.5 tbsp Urad dal – 1.5 tbsp Red chillies – 5-7 nos Fenugreek seeds – 1/2 tsp Hing – 1/4 tsp Tamarind – Small lemon size To temper & saute Cooking oil – 2 tbsp Mustard seeds – 1 tsp Red chilli – 1 no Big onion – 1 no Curry leaves – few Tomato – 1 no Turmeric powder – 1/4 tsp Salt n water – as needed Coriander leaves – few to garnish METHOD Pressure cook dal adding turmeric powder and a drop of oil. Mash it well and set aside. Take extract from the tamarind and set aside. In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame. Make them to a paste and set aside. In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves. Saute till tomato turns mushy. Add tamarind extract ,salt  and curry leave. Allow it to boil well, add all the vegetable and boil the tamarind extract till the veggies cook well. After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken, add water if necessary . Garnish with coriander leaves. Line a bowl with banana leaf and pour the sambar. Close it with a lid. Serve with rice ! Any vegetables like yam, carrot , pumpkin , drumstick , radish, lady’s finger and ashgourd can be used in this sambar..

KERALA TOMATO RASAM

Source – Marias menu

INGREDIENTS Tomato – 2 (chopped or crushed) Tamarind  – Small gooseberry size Cooked dal water – 1/4 cup (optional) Black pepper corns –  1 tsp Red chillies – 2 to 3 Garlic – 6 cloves Jeera – 1/2 tsp Dhania – 1 tsp Asafoetida– a pinch Salt & water – as needed Coconut oil – 1 tbsp Chopped coriander leaves – 1-2 tbsp METHOD Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe. Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft. Add tamarind extract and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of hing.Serve hot !

PULISSERY OR MORU CURRY

Source – Pachakam

INGREDIENTS Thick n sour Curd - 1 cup Grated coconut - 1/3 cup Green chillies – 4 nos Garlic pod - 1 no Cumin seeds -  1/2 tsp Small onion – 2 no Turmeric powder - 1/2 tsp To temper Coconut oil - 1 tbsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Fenugreek seeds- 1/ tsp Curry leaves –few Roasted Fenugreek powder - 1/4 tsp Sugar – 1/4 tsp Salt - As reqd INGREDIENTS Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately.  Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency.  Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well. Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well. Serve hot with rice. U can also use cucumber , Mango & pumpkin

BEANS MUZHUKKUPURATTI

Source – Spicy chilli

INGREDIENTS 1 cup - 250ml French Beans-1 cup ( cut into 1cm length) To grind to coarse paste Small onions- 6 numbers Garlic – 3 cloves Chilli powder- 1 tsp Turmeric powder -1/4 tsp To season Coconut oil – 1.5 tbsp Mustard seeds - 1/2 tsp Curry leaves - 2 sprigs METHOD Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape. Coarsely grind the items given under “to grind” without adding water. In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them.. Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !

CABBAGE THORAN

Source – My neighbor Mrs. Prema

INGREDIENTS 1 cup - 250ml Cabbage - 1 cup Big Onion –2 nos Turmeric powder – 1/4 tsp (optional) To grind to a coarse paste Grated coconut – 1/4 cup Green chillies – 2 nos Jeera – 1/4 tsp To temper Coconut oil –2 tbsp Mustard seeds –1 tsp Red chillies – 1no Curry leaves - A few METHOD Grind coconut , green chillies and jeera to a coarse paste without adding water. Set aside. Chop the cabbage and onions. Mix together the finely chopped cabbage, onions, and salt. Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground coconut mixture, saute for few minutes. Remove and serve !

OLAN

Source – Marias menu

INGREDIENTS Black-eyed beans /vanpayar / kaaramani – 1/4 cup Ash gourd -  2 cups, cut into cubes Green chilli – 3-4, slit lengthwise Water – as needed Thick coconut milk – 1/2 - 3/4 cup (adjust) Salt- as needed Curry leaves – few Coconut oil – 1 tbsp METHOD Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe. But I did it for additional flavor) Pressure cook the beans with 1 cup of water in low flame for two , three whistles. Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape. Cook together ash gourd, green chilli, salt and 1.5 cups of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape. Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency. No need to soak the beans if u fry in oil. In the actual recipe , maria mentioned that it is not necessary to soak the beans even without frying..

VENDAKKA PACHADI

Source – My neighbor

INGREDIENTS Thinly chopped Lady’s finger – 1 cup Thick curd – 1 cup Green chilli – 2 nos(finely chopped) Salt – as needed Sugar – a pinch Coconut oil – 1.5 tbsp Mustard seeds – 1 tsp Curry leaves – few METHOD In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well. Remove & add curd to it. Mix well and serve !

CUCUMBER KICHADI

INGREDIENTS Cucumber – 1 no Thick curd – 1 cup To grind Green Chillies  - 2 nos Grated coconut –1/4 cup To temper (optional) Mustard Seeds - ¼ teaspoon. Coconut       - ¼ tbsp Red Chillies- 1 pinched. Curry leaves   - few   METHOD Cut cucumber into small pieces and set aside. Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture. Lastly add the thick curd , mix well & serve immediately.

CHANA DAL PAYASAM

Source- Vanitha magazine

INGREDIENTS Chana dal – 1/4 cup Grated jaggery – 1/2 cup Grated coconut – 1 cup Salt – a pinch Cardamom – 2 nos powdered Ghee – 1 tbsp Roasted nuts – 2 tbsp METHOD In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside. Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie. In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half.. Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame. Add the roasted nuts n serve !

SHARKARA PAYASAM

Source – Cheenachatti

INGREDIENTS 1 cup - 250ml Grated coconut –1 cup Raw rice – 1/4 cup Grated jaggery – 1/3 cup Ghee – 1 tbsp Cashew Nuts & raisins – few METHOD In a mixie , grind coconut adding 1 cup of water and take the first milk. Again add 1/2  - 3/4 cup of water and take the second milk. Set aside. In a pan , melt the jaggery , make syrup , strain impurities if any. Make jel like syrup.. Wash n soak raw rice for 20 minutes. Pressure cook it adding 1/2 - 3/4 cup of water. Rice should be cooked but it should not be mushy. Add the syrup to the cooked rice and boil well. Add the second coconut milk an boil for 5-7 mins in low flame. Lastly before switching off the flame, add the first coconut milk. Mix well. Add the roasted nuts. Serve ! This payasam tends to thicken soon. It will become spoonable. Add more milk to get a thin consistency. U can also add 2 tbsp of roasted coconut pieces if you wish.

Do check out my Onam sadya menu - 1 

Easy Chakka pradhaman recipe

Kerala Paal payasam recipe

HAPPY ONAM !

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