Kadala Curry Recipe – Kerala Kadala Curry For Puttu, Appam

Kadala curry is the most popular, traditional side dish for puttu and appam/palappam in Kerala. Its a very healthy side dish recipe which is ideal for breakfast. In Tamil, we call this as Kondakadalai Kurma, Chana gravy in English, Kala chana kurma in Hindi. Last week I shared Kerala Puttu Recipe in my space. As I promised in that post, here is the Nadan kadala curry recipe with coconut.I watched this You tube video to try the authentic recipe as its my first attempt. It came out very well and tasted yummy with Puttu. I am sure it tastes well for appam and dosa too. Though the procedure seems little bit lengthy, its worthy to try. Even though Black chana is widely used for this recipe, I think even white chana would do. After trying this authentic version, I am looking for a simple kadala curry recipe without coconut. Friends, please mail me the recipe in my inbox if you have any. Ok, now lets see how to make Kerala style Kadala curry recipe for Puttu, Appam.

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How To Make Tamarind Paste – Tamarind Pulp / Puli Paste Recipe

Tamarind paste/Tamarind pulp  ( Puli Paste) is one of the most important ingredients for making sambar, rasam, vathakuzhambu in South Indian cooking. I have seen my friends buying tamarind paste from stores every month in their grocery purchase. But I don’t have the habit of using store bought tamarind paste as I am concerned about the use of preservatives. So I soak tamarind everyday before I start cooking and take tamarind pulp freshly. But most of the time I forget to soak and do it in last minute by heating the tamarind in water for quick soaking. Recently when I was talking with my friend Shalini, she told about her homemade tamarind paste. She said its handy for quick cooking and the wastage of tamarind would be very much reduced. She told me to try it once to believe.Last week I made tamarind paste just for 1 week usage and stored in refrigerator.As she told, its really useful and I am impressed with this. It saves more time especially while cooking during busy morning hours. I am sure it would be a big help for working women. You can make it in bulk quantity and preserve for months by keeping in refrigerator. It would be much better than store bought tamarind pulp. Lets see how to make tamarind paste at home and store it.

Homemade Tamarind Paste

How to make tamarind paste at home

Cuisine: Indian

Category: Coking basics

Serves: -

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Tamarind - 200gms Water - 1 cup Salt - as needed

METHOD

Soak tamarind in 1 cup of  hot water for 30 minutes to 1 hour. Tamarind will become soft and well soaked.Squeeze the tamarind and remove seeds, grits if any. ( If you feel, there are more hard shells/ grits, add 1/2 cup more water while soaking so that all the grits will settle down, remove the thick tamarind OR squeeze the tamarind hard so that the grits will settle in your hand)  Grind the soaked tamarind adding little water. Grind to a thick paste. Mix with the soaked water and transfer the paste through a colander and squeeze the paste well. Discard the waste if any. Add the required salt and store in an air tight glass bottle ( preferably) and refrigerate it. You can follow this method if using the paste for one week to 10 days. If you want to preserve the paste for more than a week, proceed to the next step. In a wide bowl, take the tamarind pulp and boil for 5 minutes in medium flame.  It may splash everywhere. So keep it closed and stir it once or twice in the middle carefully. Switch off the flame. Mix well and let the paste cool completely. Tamarind paste resemble like a cream. After the paste is cooled down completely, store in an air tight glass jar and preserve it for months. You can also keep it in a porcelain jar( Peengaan jaadi). Add 1.5 tbsp of this paste for sambar, 2-3 tbsp for vathakuzhambu and 1 tbsp for rasam based on the number of serving.

Note

You can preserve this tamarind paste for months only if its cooked. If the pulp is raw, you can store it only for a week or max 10 days.  You can add 1 tbsp of cooking oil to the paste while it boils which acts as a preservative. But I used only salt.

Make your own homemade tamarind paste and use it for your quick cooking !

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Kerala Puttu Recipe – How To Make Soft Rice Flour Puttu

Rice Puttu - Kadala Curry is the most popular, worldwide known breakfast dish of Kerala. We call it as Kola Puttu ( Kuzhal Pittu) in Tamil. I have tasted this only once in Trivandrum(Thiruvananthapuram) in a small hotel and that too before my marriage.  After that, I never got a chance to try that. I always have a fascination towards Kerala recipes.So I keep trying one or the other recipes at home. Last week, we watched a cookery show in which the chef showed how to make Kerala Puttu with Kadala curry. Sendhil told me to try it as its a healthy choice for breakfast. 

I have already tried & posted different types of puttu recipes like Ragi Puttu, Kambu puttu and sweet puttu using idli pot learning from my MIL. So this time I wanted to make Kerala Puttu in an authentic way using Puttu maker as shown in the TV show. On the same day, we bought a puttu kudum ( Puttu kutti in Malayalam) and Instant Puttu rice flour mix ( puttu podi) from a nearby shop. I watched few YouTube video and browsed through some websites to get some tips on how to make super soft puttu recipe. I got one perfect recipe from HERE. I tried it for our Sunday breakfast and it was tasting great. Even though its my first attempt, I was very happy with the result. Sendhil loved it a lot and gave a big thumbs up.

 Making Puttu and Kadala curry is not so difficult and tricky as I thought. Anyone can make it easily if you follow the steps with care and patience. You can try this puttu without a puttu maker and by using homemade puttu flour too. I have shared those points in Notes section. Friends, do try this Kerala special breakfast dish – Puttu, Kadala curry at home and enjoy with your family. You can serve it with Kadala curry, Papadam Or just mix it with some sugar, ghee and banana. It tastes great !! I will post   have posted  Kadala curry recipe in this link. Now lets see how to make soft puttu using instant puttu podi.

Here is a picture of Puttu maker/ Puttu kudum/ Puttu kutti

Kerala Puttu Recipe

How to make Kerala Puttu recipe - Soft Puttu using Instant Rice Flour

Cuisine: Kerala

Category: Breakfast Recipes

Serves: 3 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Instant Puttu flour - 1 cup  ( I used Double Horse brand white puttu podi) Fresh grated coconut – 3/4 cup + 2 tbsp Salt - as needed Hot water - as needed Puttu maker - refer the above picture For serving : Kadala curry OR Sugar, ghee and cardamom powder

HOW TO MAKE SOFT KERALA PUTTU - METHOD

In a wide plate, take the puttu flour. No need to sieve the flour. Add salt and mix well. Heat 1 cup of water in a bowl till water starts to bubble. No need to roll boil the water. Sprinkle this water little by little and mix the rice flour with a wooden ladle. There would be lumps in the flour. No issues. After all the puttu flour turns slightly moist, stop adding the water. Make sure you don’t see any dry flour. When the mixture becomes warm, use your finger tips and break the lumps roughly. Do it lightly. Do not apply pressure. Take a handful of flour and press it between your fist, it should hold its shape. When you press the flour with your thumb finger a little harder, it should crumble. This is the right consistency. Do not make the flour too wet or too dry. This consistency is more important to get a soft puttu. Now add 2 tbsp of freshly grated coconut to the rice flour. Mix well. In a medium sized mixie jar, take a handful of puttu flour and pulse it once or twice ( Pulse for just 2 seconds) and grind it to remove the lumps. You should grind the puttu flour only in batches. DO NOT grind all the flour together. It will become sticky with full of lumps. We need fluffy, feathery soft flour after grinding. So do it only in batches. You may need to grind 3-4 times. Collect all the ground flour in a wide bowl. Again check the consistency of flour by holding it in your fist as mentioned in the previous step.Now your puttu flour is ready to steam. In the bottom of puttu maker i.e Puttu kudum, add 3 cups of water and let it roll boil. In the mean time, take the long cylindrical puttu kutti and put the perforated steel disc on the bottom of the cylinder. First layer it with 2 tbsp of grated coconut and above that add a handful of puttu flour. Do not press the flour. Put it loosely. Repeat this till the rim of Puttu kutti. Finish it with coconut layer. Close the puttu maker with the lid. Place it over the boiling water. Place it lightly else it will become difficult to remove the cylinder after steaming. So place it gently but securely. Let the Puttu cook for 5 minutes in high flame ( Do not cook the puttu for more time because it will become dry if you over cook). After the steam starts to come out from the lid holes vigorously with a nice smell of cooked puttu, switch off the flame and let it rest for 2 minutes. Then remove the rod shaped puttu kutti ( careful) and place it in a plate. Use the steel rod and push the bottom of puttu maker. Puttu will come off easily with the perforated disc. Remove the disc and enjoy the puttu with kadala curry OR simply mix the puttu with sugar, cardamom powder and ghee. Enjoy !

Note

Addition of hot water and grinding the puttu flour in mixie helps to give soft puttu. If you want to follow the authentic method, just use the plain water and mix till right consistency. Sieve the flour in a puttu sieve if having or just break the lumps using your hands.Proceed for steaming. If you don’t own a puttu maker, just fill the grated coconut & puttu flour in layers inside a small tumbler and steam in idli pot for 5-7 minutes OR you can just spread a layer of coconut in all the idli plates and place a layer of puttu flour above it. Steam it for 5 minutes and remove.It resembles idli shaped puttu. You can also use an empty coconut shell for steaming puttu. If you don’t like to use store bought puttu flour, you can make it at home. For this, soak raw rice in water for 2 hours. Dry in a shade over the white cloth for 5 minutes. Grind it to a slightly coarse powder and  dry roast the flour till it starts to leave vapour.Remove the flour and let it cool down. Then use it for making puttu. Do not cook the puttu for long time. It will give you dry, hard puttu. Adding grated coconut in between layers gives softness and better taste to the puttu. If you don’t want to use more coconut, just skip this step. You can also use processed store bought rice flour i.e Idiyappam flour.

Puttu, Kadala Curry OR mix with sugar, ghee and banana – Enjoy Kerala style breakfast at home !

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Hyderabadi Sheer Khurma – Sheer Khurma Recipe For Ramadan / Ramzan

Sheer Khurma is a Hyderabadi dessert recipe that is specially made for Ramadan Festival  / Ramzan (Eid) by the Muslims in India. It is spelt as sheer kurma/ sheer korma or sheer qorma but it is actually Sheer Khurma. This special dish is made using full cream milk, fine vermicelli, sugar or condensed milk, nuts, dry fruits and ghee. Some people make this dish with coconut milk too. It is served in the morning of Eid ul-Fitr day( Ramadan festival) in the family for breakfast after the Eid prayer. It is served throughout the day to all the visiting guests.  

I learnt this recipe from Sharmila Banu aunty. I have mentioned about her in my Muslim Dalcha recipe post. When I heard the title as Korma, I thought its a spicy gravy recipe that is made for biryani and asked her the same. She started laughing and told its meaning, importance of this dish and the method of making this rich dessert recipe. In Persian & Urdu, Sheer Khurma refers to “Milk with dates”. Its a festival vermicelli pudding prepared by Muslims all over the world on Ramadan day. Ramzan breakfast would be incomplete without this dish. 

Actually its the first dish they taste in the morning after breaking their fasting. So its a very special food for them. When aunty told me about this recipe, I decided to make this post in my blog as Ramzan special recipe. This morning, I prepared this yummy sheer kurma following her recipe. It came out very well and lip-smackingly delicious.

 I am very happy to share this post as my Ramadan festival recipes contribution. I dedicate this post to all my Muslim readers and I wish you all a very happy Ramadan - Eid Mubarak!!.  Lets see how to make Ramadan special Sheer Khurma recipe without condensed milk.

Sheer Khurma Recipe

Hyderabad special Sheer Khurma recipe - Ramadan festival dessert recipe

Cuisine: Indian

Category: Sweet/Dessert recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Fine vermicelli - A fistful ( say 1.5 tbsp)  Full fat milk - 1/2 litre Sugar -1/4 cup ( Add 1/3 cup for more sweetness) Dry fruits & Nuts - l tbsp each ( Cashews, Pista, Almond, Chironji / charoli seeds, Dry grapes)  Dried dates - 2 nos (Soak in rose water, overnight) Cardamom powder - 1/8 tsp or rose essence - few drops Ghee - 2-3 tbsp Saffron – few threads Hot Water – 1/2 cup  ( to soak the nuts and dry fruits)

METHOD

Boil 1/2 litre of full fat milk till it reduces to 1/3rd of its quantity. Thanks to my SIL Raji for gifting me this Visions cookware. : )) Soak dried dates in rose water overnight. Chop into small pieces and set aside. In the mean time, boil 1/2 cup of water to roll boil. Switch off the flame and soak the badam in hot water for 15 minutes. Peel the skin of badam and chop it. Chop the remaining nuts like cashews, chironji, pista too. Alternatively you can soak the dates in hot water overnight instead of adding in rose water.   Melt 1 tbsp of ghee in a pan. Roast the fine vermicelli for 2-3 minutes. Remove in a plate. In the same pan, heat 1 tbsp of ghee and roast the sliced nuts and dry fruits till it turns golden. Remove in a plate. Now add the roasted vermicelli to the boiling milk. Let it cook for 5-7 minutes till it becomes soft. Add sugar, saffron threads & allow the milk to boil till sugar dissolves. Make sure the milk is not so thick as this khurma thickens with time. So prepare the sheer khurma slightly thin and watery. Switch off the flame and add cardamom powder or rose essence, roasted nuts & dry fruits. Add the remaining 1 tbsp of melted ghee at the end. Mix well and serve it cold or warm. Enjoy !  Wish you all a very happy Ramadan!!

Note

Use full fat milk to get a rich taste and mild orange color to this dish. You can add 2 tbsp or more condensed milk instead of sugar. If you wish you can add 1/4 cup of medium thick coconut milk at the end for more flavor and richness.Aunty suggested me to add it. But I couldn’t. This dish would thicken when it cools down.So add some milk and bring it to the desired consistency. Add more sugar as per your taste buds.

Enjoy this yummy Sheer khurma and have a great Ramadan celebration !!

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Very good recipes Tags: Hyderabadi sheer khurma recipe, Sheer khurma, sheer khurma recipe, how to make sheer khurma, sheer kurma, sheer kuruma recipe, Muslim special sheer khurma, Ramadan recipes, Ramzan special recipes, dessert recipes, Indian dessert recipes

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Instant Upma Mix Recipe – Rava Upma Mix

I have never thought of making Instant upma mix & Podi recipes at home until Sendhil travelled to Norway for an official trip last year. Usually he used to take store bought instant noodles, ready to eat upma mix, pongal mix, paruppu podi/Dal powder, Vathakuzhambu paste from Sakthi masala, Aachi or MTR products. 

Last year, when he travelled abroad, my friend Shalini suggested me to make Instant upma mix, poha mix and Poondu podi on my own as she used to make it for her husband’s travel regularly and she guaranteed more shelf life even though they are homemade & prepared without any preservatives. I made everything as per her recipes and packed them for Sendhil and his colleagues. 

For this upma mix, I referred Radha mam's blog too. Sendhil told the instant mix was very useful for making quick breakfast and late night dinner after coming home tired from the office, everything tasted great and all his friends liked it too. I was elated and thanked my friend Shalini for giving me confidence to try instant mix recipes at home. 

Actually he suggested me to blog this recipe long back. But somehow I kept postponing it. This weekend, I have planned to make a post on “Cooking tips for working women”. Before that, I wanted to blog few recipes related to that post.

This upma mix can help bachelors, working women and busy mothers with kids or to treat your surprise guests at home to make quick breakfast or dinner. If you can spare some time on Sunday to make this mix, it will help you to make your food easily without hassles whenever you feel lazy to cook. All you need to do is just boil some water, add 1 cup of mix and cook for few minutes.

Tadaaa, Hot hot Rava upma is ready to enjoy. We usually like to have it sugar or coconut chutney  as side dish and sometimes with leftover lunch sambar too. You can follow the same recipe and make this mix with Wheat rava, Poha and vermicelli. 

This rava upma mix can be used to make Rava idli , mixed vegetable rava khichdi and Rava dosa as well. I have given the recipes for the same below. Check it out. Lets see how to make this easy, readymade upma mix at home.

 

Instant Rava Upma Mix Recipe

How to make readymade rava upma mix at home for breakfast and dinner

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Rava Upma Mix : 1 cup - 250ml Sooji/ Bombay Rava - 3 cups Cooking oil OR Ghee - 4 tbsp ( I used ghee) Mustard seeds - 1 tbsp Urad dal - 2 tbsp Chana dal- 2 tbsp Cashew nuts - 10 nos ( chopped) Cumin seeds/Jeera - 1.5 tsp Green chillies - 6 nos (( Add 8-9 for spicy upma) Ginger - Small finger size Curry leaves - a handful Salt - as needed ( I used 1 tbsp heaped) For making rava upma Rava upma mix - 1 cup Water - 2.5 cups Big onion - 1 no (finely chopped, optional) Vegetables - Carrot, peas ( If needed) Coconut oil – 1 tbsp ( Must add) Rava Khichdi Rava Upma Mix - 1 cup Water - 4 cups Finely chopped Mixed vegetables - 1/4 cup ( carrot, peas, potato) Turmeric powder - 1/4 tsp Ghee - 1 tbsp For Rava Dosa Rava upma mix - 1/2 cup Rice flour - 1 cup Maida - 1/4 cup Water – 3 cups + 1/4 cup( add 2 tbsp more in the middle) Curd – 1/4 cup ( semi solid) Salt – as needed Pepper – 1 tsp (crushed) Coriander leaves & curry leaves – Few ( finely chopped) Asafetida/Hing – as needed Ghee or cooking oil - as needed to drizzle dosas For Rava Idli Rava upma mix – 1 cup Sour curd – 1 cup Plain Eno fruit salt – 1 tsp Lemon juice – few drops Water & salt – as needed

HOW TO MAKE INSTANT UPMA MIX - METHOD

Heat oil or ghee ( ghee would be better) in a kadai and splutter mustard seeds, urad dal, chana dal and cashew nuts. Saute until dal & cashew starts to turn golden. Take care & roast it properly. Keep the flame low to medium till you roast. Add the finely chopped green chillies, ginger and curry leaves. Saute well till the dals turn golden color completely. Make sure no dals are burnt. Remove the roasted items in a plate. In the same kadai, roast the rava for 5-6 minutes in medium flame. Keep mixing and roast the rava properly. Its raw smell should go off. Switch off the flame and let the rava be in the same kadai. Now take the roasted dal mixture, required salt and mix with the roasted rava. Let the mixture cool down completely. Store it in an air tight box or ziplock cover and refrigerate it. It stays good for months.  Note : My friend Shalini told me to add finely chopped onions too along with chillies & ginger. She told upma mix will stay good for weeks if onion is well sauteed. You can try it if you wish. I din't add onions in this mix.  To make Rava upma: Boil 2.5 cups of water and when the water comes to roll boil, simmer the flame completely and add 1 cup of upma mix. Mix well without lumps and check for taste. Add salt if needed.Cover & cook the upma for 2-3 minutes. Open the lid, mix well and again cover cook for another 2 minutes. Lastly add 1 tbsp of coconut oil.  Do not forget it. Fluff the upma and serve hot with chutney or sugar. Check out my Rava upma post too. To make Rava kichdi : Boil 4 cups of water, add finely chopped carrot, potato and peas( if using). Add turmeric powder and let the veggies cook for few minutes. After the veggies are half done, add the upma mix. Mix well and pressure cook the khichdi in low flame for one whistle. Refer my Rava khichdi post. To make rava dosa : Take 1 cup of mix, add rice flour, maida, crushed pepper corns and required water, salt. Mix well and check for taste. Refer my Rava dosa recipe for more details. For Rava idli : Take 1 cup of mix. Add 1 cup of curd, some water, few drops of lemon juice and 1 tsp of eno fruit salt. Mix well and steam it. Here is my Rava Idli post for reference.

Note

Adjust the quantity of green chilli as per your preference. Add more cashews or dals as u like. Roast the rava properly to increase the shelf life of this mix.  Adding ghee for tempering gives a nice flavor for the upma while it cooks.  You can use any odorless cooking oil too. Do not forget to store the rava properly and refrigerate it. Use a clean spoon to handle.

Make this upma mix at home and have a quick breakfast/dinner !!

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Pineapple Kesari Recipe – Pineapple Kesari Bath

Usually I make Pineapple Kesari just by adding Pineapple essence and yellow food color to the normal rava kesari. I have never tried it with Pineapple chunks. Yesterday I bought a small pineapple to try this authentic pineapple kesari served in weddings, functions and Karnataka special Pineapple Gojju recipes.So this morning I made kesari bath for my Thursday Guru pooja. 

I followed my microwave rava kesari procedure and ingredients which I adapted from Revathy Shanmugam mam’s recipe. It came out very well, soft and flavorful. Being a Pineapple lover, I loved each and every bite of it in the kesari. But the only thing I felt was, I chopped Pineapple into big chunks thinking it would mash up in the kesari but it remained as it is. So please chop the pieces very finely or make it a coarse paste to avoiding biting chunks in between the super soft Kesari. 

Friends, do try this different type of kesari using pineapple for your friends & family, Enjoy!! Lets see how to make pineapple kesari recipe with step by step photos.

Check out my basic rava kesari recipe, Karnataka kesari bath recipe, Milk kesari, Semiya Kesari, Microwave rava kesari & mango kesari recipes

Check out the health benefits and more details about Pineapple HERE

Pineapple Kesari Recipe

Pineapple Kesari Recipe - An easy, Indian dessert recipe !

Cuisine: Indian

Category: Sweet

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 200ml Rava/ Bombay Sooji - 1/2 cup Sugar - 1 cup Small Pineapple pieces - 1/2 cup Pineapple essence - few drops Yellow food color - 2 pinches Water - 2.5 cups Ghee - 2 tbsp + 2 tsp Cooking oil - 2 tbsp ( No flavored oils) Cashews and raisins – few ( optional)

METHOD

Wash and chop the pineapple into very small pieces or coarsely grind the pieces ( I chopped it big by mistake). Take them in a bowl and add 2 tbsp of sugar from 1 cup of sugar. Mix well and cover the bowl. Let the pineapple pieces soak in sugar for 20 minutes and becomes soft. Take a wide plate and grease it with ghee.Set aside. In a kadai , heat 2 tbsp ghee + 2 tbsp oil. After its heated, reduce the flame to medium and roast the cashews & raisins.Remove it in a plate after cashews turn golden and raisins bloat. Now add the rava. Rava should sizzle as soon as you add it. Roast the rava well for 2-3 minutes by staying nearby. Make sure you don’t burn the rava or change its color.Switch off the flame and let the rava be in the same kadai. In a bowl, roll boil 2.5 cups of water adding yellow food color and soaked pineapple pieces. Do not add the sugar water in the pineapple pieces. Add the fruit alone. Cover & cook the pineapple pieces. Add this water to the roasted rava. Take care, water will splash. Now switch on the flame and keep stirring. As soon as rava becomes thick, close the kadai with a lid & simmer the flame completely. Cook the rava for 3-4 minutes. Open the lid and mix the cooked rava. Add sugar and stir it without lumps. Do it fast, Sugar will melt, mixture will become thin and watery. Add pineapple essence. Keep stirring till the kesari starts to leave the sides of pan. As soon as kesari starts to leave the sides of pan, add 2 tsp pf ghee, mix well & switch off the flame. Transfer to the ghee greased plate. No problem if the kesari is not thick, it will thicken as it turns warm. Enjoy !

Note

I used rava and sugar in the ratio of 1:2. You can reduce to 1.5 cups if you want mild sweetness. Adding more water makes the kesari soft. So I used 1:5 rava and water. Oil helps to maintain the texture of kesari and prevent its from hardening. So do not skip it. Use unflavored oils like refined oil or olive oil. Never use groundnut oil/Kadalai ennai. If you don’t like eating pineapple pieces in the kesari, chop it very finely so that it will mash up while cooking and you won’t get pieces in your mouth. You can also try grinding them coarsely. If you don’t have pineapple essence, skip it or add cardamom crushed seeds if you like.

  Yummy , flavorful kesari is ready to enjoy !

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