Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

  

Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. 

My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom

Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi

Cuisine: Tamil nadu

Category: Mushroom recipes

Serves:  4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mushroom / Kalan - 15 nos. Cooking oil - 2 tbsp Cinnamon - 1 inch piece Cloves - 2 Cardamom - 1 Black stone flower / Kalpasi - 1 Big onion - 1 Ginger garlic paste - 1 tsp Sambar powder - 1 tsp Red chlili powder - 1/2 tsp Turmeric powder – 1/4 tsp Salt & water – as needed To saute & grind Ripe tomato - 1 Big onion - 1 Fennel seeds - 1 tsp Cashew nuts – 4 no. Grated coconut - 2 tbsp Coriander leaves - 1 tbsp Cooking oil – 1 tbsp

HOW TO MAKE MUSHROOM KUZHAMBU

1. Wash and clean mushroom. Chop and set aside.
2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
6. Add the ground tomato paste and required water. Boil till oil floats on top.
7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.

METHOD - STEP BY STEP PICTURES

Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside. In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water. In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture). Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute. Add the ground tomato paste and required water.  Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too.  Mix with plain rice and enjoy with papad. I served with potato curry. To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !

Note

For variations, you can add boiled and cubed potatoes along with mushroom. Adjust the quantity of chilli powder and sambar powder as per your taste. Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful. For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each. For best taste and flavor, this gravy should boil till oil floats on top.

Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !

Technorati Tags: Mushroom kuzhambu,mushroom kuzhambu recipe,kalan kuzhambu,kalan kulambu,mushroom recipes,Indian mushroom recipes,South Indian mushroom recipes,kalan recipes.

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Cabbage Masala Curry Recipe For Rice, Roti - Muttaikose Curry

Recently I tried this Cabbage masala curry recipe as side dish for rice and roti. Generally I make South Indian style cabbage curry with coconut/ muttaikose poriyal or cabbage sambar for rice. For a change, I tried this easy cabbage masala curry adding onion, tomato, ginger, garlic and garam masala powder. It came out flavorful and tasty. Many people hate cabbage because of its smell.

Cabbage masala curry can be prepared in both North Indian and South Indian style. But there is no much difference in the ingredients and recipe. If you temper cumin seeds alone and add boiled potato in this recipe, it is of North Indian style. But I have used shredded cabbage and frozen green peas. Also I made in a pressure cooker directly to ease my job and save time. Just pressure cook cabbage adding little water in high flame for one whistle, its is done under 10 minutes. I am sure this curry helps you save time during busy morning hours cooking. 

Friends, do try this easy cabbage peas masala curry for rice and roti. If you like, you can even use this masala as stuffing for samosa and bread sandwich. I served it with rice and paruppu kuzhambu / South Indian dal. Ok, lets see how to make cabbage masala recipe / muttaikose curry in detail with step by step pictures.

Check out my Cabbage peas biryani,  Cabbage vada, Cabbage sambar ,  Cabbage poriyal ,

Purple cabbage poriyal, Purple cabbage salad if interested.

Cabbage masala curry recipe for rice, roti

Easy, Indian cabbage masala curry recipe for rice and roti.

Cuisine: Indian

Category: Curry recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240 ml Chopped cabbage - 2 cups Frozen green peas - 2 tbsp Big onion - 1 no. (chopped finely) Ripe tomato - 1 no. (chopped finely) Ginger - 1/2 inch piece (-do-) Garlic - 5 cloves (-do-) Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 1 tsp Garam masala powder - 1/2 tsp Salt – as needed Water – As needed ( I used 2 tbsp) Coriander leaves - to garnish Lemon juice - few drops (optional) To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - Few

HOW TO MAKE CABBAGE MASALA

1. Wash and chop cabbage, onion, tomato, ginger and garlic finely.
2. Heat oil in a pressure cooker base. Temper the above said ingredients.
3. Saute onion, ginger, garlic till transparent. Add tomato, saute till mushy.
4. Add chopped cabbage, green peas and cook till it reduces in quantity.
5. Add the spice powders, salt mix till raw smell goes off.
6. Sprinkle 2 tbsp water. Pressure cook in high flame for 2 whistles.
7. Open the cooker, boil and drain excess water. Add lemon juice if needed.
8. Garnish with coriander leaves.
9. Serve with rice or roti. Enjoy.

CABBAGE MASALA CURRY - STEP BY STEP PICTURES

Wash and chop cabbage into small pieces. You can also grate or shred cabbage. Finely chop onion, garlic, ginger and tomato. Set aside. In a pressure cooker base, heat oil. Splutter mustard seeds, urad dal, chana dal and curry leaves. Add finely chopped onion, ginger and garlic. Saute till onion becomes transparent. Add the finely chopped tomato pieces and saute till mushy. Then add in the grated cabbage.  Saute till it shrinks in size and reduces in quantity.  Now add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, salt and a pinch of sugar. Mix well till raw smell leaves off. Lastly add 2 tbsp of water if you are making in pressure cooker. Do not use more. Cook in high flame for 2 whistles. Remove the lid after steam is released. Cabbage will be cooked perfectly soft.  Fluff it gently using a fork. If you feel there is excess water in the bottom, just boil in high flame till water evaporates. Mix gently to avoid cabbage becoming mushy.  Suppose if you make this masala in a kadai or pan, sprinkle little water, cover cook in low flame till its done.  Toss it once or twice in the middle. After the masala is ready, garnish with coriander leaves. Sprinkle few drops of lemon juice if needed. Mix well and serve with rice. Enjoy !

Note

Do not add more water if you use pressure cooker. For variations, you can use 1 tsp of ginger garlic paste instead of chopped ones. You can replace red chilli powder and coriander seeds powder by sambar powder. If you are using dried peas, you should soak it overnight and then add to the masala. But frozen green peas can be used instantly.

Easy, yummy cabbage peas masala is ready to enjoy with rice and roti !

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Karnataka Red Coconut Chutney Recipe For Idli, Dosa - No onion No Garlic Chutney

 

I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. 

You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.

Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa

Cuisine: Karnataka

Category: Chutney

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 1 cup Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp Byadgi red chilli - 4 nos.(Use 6 for spicy chutney) Tamarind - Small berry size (pinch into small pieces) Ginger - 1/2 inch piece Asafetida/ hing - a pinch Salt & water - as needed To Temper Coconut oil - 2 tsp Mustard seeds -1/2 tsp Urad dal - 1 tsp Curry leaves - Few

HOW TO MAKE RED COCONUT CHUTNEY

1. Wash and soak byadgi red chilli in little water for 5 minutes.
2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
3. Add required salt, water and grind to a smooth paste.
4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
5. Add to chutney and mix well. Serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water. Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl. Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa. Enjoy !

Note

For variations, skip roasted gram dal and use coconut alone. If you don’t like ginger flavor, you can add 2 garlic cloves instead.

Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.

Technorati Tags: red coconut chutney,Karnataka style red coconut chutney,thenginkai chutney,coconut chutney recipe,coconut chutney varieties

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South Indian Paruppu Kuzhambu Recipe – Thuvaram Paruppu Kulambu Without Coconut

Paruppu kuzhambu is a Tamil nadu style (South Indian) simple, healthy, protein rich, easy to make one pot kuzhambu recipe that can be prepared under 10 minutes using a pressure cooker. If you are looking for a simple kuzhambu recipe without tamarind and coconut to prepare during busy morning hours paruppu kuzhambu is the best choice. This recipe would be helpful for bachelors and working women. You can also call this as paruppu kadaiyal. 

When I came across this recipe in YouTube video, I was so happy to try it as Sendhil and Raksha loves dal based gravies without tamarind. This recipe looks similar to North Indian Dal tadka. But this kuzhambu recipe is of Tamil style. Its completely different from South Indian Sambar too. 

In Tirunelveli, we make paruppu for rice (tempered dal) and paruppu kuzhambu but its with coconut. Soon I will try to share that version later. For variations, you can use moong dal / Paasi paruppu instead of toor dal / thuvaram paruppu. This paruppu kuzhambu tastes the best when mixed with hot rice drizzled with few drops of ghee. 

Potato curry or spicy brinjal curry would be the best side dish for this simple dal recipe. But I served it with carrot beans poriyal. Finally side dish is your choice ! Ok, lets see this simple paruppu kulambu recipe with step by step pictures and video.

Check out my 50+ kuzhambu varieties for rice !

Paruppu kuzhambu Recipe / Toor dal gravy for rice

Simple and quick South Indian style paruppu kuzhambu recipe for rice.

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal / thuvaram paruppu - 1/2 cup Ripe tomato - 1 no. Big onion or small onions - 1 no / 10 nos. Green chilli - 1 no. Garlic cloves - 5 nos. Cumin seeds - 1/2 tsp Turmeric powder - 1/4 tsp Cooking oil - Few drops Water & Salt - as needed To Temper Cooking oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Hing - 2 pinches Curry leaves - Few Red chilli - 1 no. (pinched into two) Coriander leaves – a handful (to garnish)

HOW TO MAKE PARUPPU KUZHAMBU

1. Wash and take toor dal and other ingredients except “To temper” in a pressure cooker.
2. Add required water and pressure cook in low flame for 2 whistles.
3. Open the cooker and mash it well.
4. Temper mustard, urad dal, hing, curry leaves and red chilli in ghee.
5. Add to the mashed dal, required salt. Garnish with coriander leaves.
6. Roll boil for one minute. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and take toor dal/ thuvaram paruppu, chopped onion, tomato, green chilli, garlic cloves, cumin seeds, turmeric powder, few drops of cooking oil and 2 cups of water. Pressure cook in very low flame for 2 whistles. Open the cooker lid after the steam is released. Mash the cooked dal using a whisk. Garnish with coriander leaves and set aside. Heat ghee in a small kadai. Temper mustard seeds, urad dal, curry leaves, hing and red chilli. Add to cooked dal. Mix well, add required salt. Roll boil for a minute till the desired consistency is achieved. This kuzhambu thicken when it cools down. So make it thin or thick as you like. I made it slightly thin. Serve hot with plain rice adding few drops of ghee. Tastes the best with potato curry or spicy brinjal curry as side dish. I served with carrot beans poriyal. Enjoy !

Note

Add more green chilli for spicy paruppu kuzhambu. For variations, you can add 1 tsp of tamarind extract while roll boiling the cooked dal.

Easy, yummy paruppu kuzhambu is ready . I served with carrot beans poriyal and papad.

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Andhra Hotel Style Peanut Chutney Recipe(Without Coconut) For Idli, Dosa

I got this Andhra hotel style peanut chutney recipe from Vahchef’s video. Vahchef mentioned that he learnt this chutney recipe from the cook of a popular street side hotel. As this recipe is completely different from the usual hotel style peanut chutney without coconut, I tried it immediately. It came out so well. We all loved it very much. If you have roasted peanuts in hand, you can make this chutney under 10 minutes with very less ingredients. The best part is adding roasted and crushed urad dal at the end which is unique and gives a mild crunchy taste. Friends, do try this Andhra hotel style peanut chutney without coconut (palli chutney / Verusenaga pachadi in Telugu) for idli, dosa. You will love it.  I served it with thatte idli  ( plate idli).

Hotel peanut chutney recipe without coconut

Andhra hotel style peanut chutney recipe without using coconut. Its a good side dish for idli and dosa.

Cuisine: Andhra

Category: Chutney

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Roasted peanuts - 1/2 cup Garlic cloves - 4 small Kashmiri red chilli powder - 1/2 tbsp (1.5 to 2 tsp) Tamarind - small gooseberrey size Salt & water - as needed Cooking oil - 1 tbsp To saute and grind Cooking oil - 2 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Urad dal – 1.5 tbsp Curry leaves - 5 Hing / Asafetida – 2 pinches To Temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE HOTEL PEANUT CHUTNEY

1. To make hotel peanut chutney, heat oil in a kadai and roast the garlic.
2. To this add roasted peanuts with skin. Lower the flame and add chilli powder, tamarind extract. Mix well and switch off the flame.
3. Add salt and grind to a smooth paste adding required water. Chutney should be slightly watery.
4. Transfer to a bowl. Again heat oil in a kadai. Splutter mustard seeds, cumin, urad dal, curry leaves and hing. Roast and grind to coarse powder.
5. Add this powder to peanut chutney. Mix well. Temper mustard, curry leaves.  Add to chutney. Mix well and serve with hot idli, dosa.

PEANUT CHUTNEY - STEP BY STEP PICTURES

Dry roast the peanuts in a hot kadai till it skin crackles OR microwave peanuts in high power for 2 minutes. No need to remove the skin. Cool down and set aside. Soak tamarind in 1/2 cup water and take the extract. Keep it aside. In a kadai, heat 1 tbsp oil and roast the garlic cloves. Add roasted peanuts, mix well. Lower the flame. Add salt, red chilli powder. Mix quickly and add tamarind extract without burning chilli powder. After it cools down, grind everything to a smooth paste. Do not add more water while grinding, it may splash. So first grind the peanuts with required water to a smooth paste. Then add more water and grind to a watery chutney. Transfer to a serving bowl. Now heat oil in a kadai and temper mustard seeds, cumin seeds, urad dal, hing and curry leaves. Roast the dal till golden. Grind to a powder. Add to chutney, mix well. Again temper mustard seeds, curry leaves and add to chutney. Tempering is not mentioned in original recipe. But I did it. Please check the main pictures for this step.  Serve this chutney with hot idli and dosa. Enjoy !

Note

Adjust the quantity of red chilli powder based on your taste. For variations, you can add 1 tbsp coconut while grinding.

Try this Andhra hotel style peanut chutney for idli, dosa and enjoy !

Technorati Tags: Peanut chutney,peanut chutney recipe,hotel peanut chutney,andhra peanut chutney,peanut chutney without coconut

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Pottukadalai Murukku Recipe – Easy Murukku With Roasted Gram Flour

 Pottukadalai murukku / roasted gram flour murukku recipe is a simple, easy and instant murukku recipe that is usually prepared for Diwali and Krishna jayanthi /Gokulashtami. It comes out super crispy, crunchy with soft and melt in mouth texture. It can be prepared easily and quickly with store bought rice flour / Idiyappam flour (arisi maavu), roasted gram flour (pottukadalai maavu) and butter/ hot oil. As murukku with roasted gram flour is less flavorful when compared with urad dal ones, we can add ajwain/ Omam, red chilli powder, hing for enhanced flavors and taste. I learnt this simple murukku recipe from my neighbor Divya.  

Recently I shared a picture of this murukku along with sweet boondi and mysore pak in my Instagram page too. We all loved it especially the smell of ajwain in this murukku. Usually I add cumin seeds /jeeragam or sesame seeds / ellu. I never knew ajwain can be added too. So when my neighbor shared her mom’s recipe, I tried it instantly. It was so good, soft and melted in mouth.  Raksha liked this murukku more than my Chettinad thenkuzhal as it was prepared without butter and slightly hard to bite. For variations you can skip red chilli powder to make white colored murukku. Remember pottukadalai murukku absorbs some oil when compared with urad dal murukku. Ok, lets see how to make super easy and quick pottukadalai murukku recipe with step by step pictures.

Check out my 15 murukku varieties too !

Pottukadalai murukku recipe - Roasted gram dal murukku

Simple and easy pottukadalai murukku recipe with step by step pictures.

Cuisine: South Indian

Category: Snacks

Serves: 12 nos.

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Store bought rice flour / arisi maavu - 1.25 cups (1 1/4 cup) Roasted gram flour / Pottukadalai maavu - 1/4 cup Melted butter or hot oil - 1 tbsp (levelled) Ajwain / Omam - 1/2 tsp Black sesame seeds - 1/2 tsp Red chilli powder - 1/2 tsp (optional) Salt & water - as needed Cooking oil - to deep fry murukku

HOW TO MAKE POTTUKADALAI MURUKKU

1. Grind 1/4 cup pottukadalai and measure 1/4 cup powder from it.
2. In a bowl, sieve rice flour, roasted gram flour.
3. Add salt, red chilli powder, ajwain, sesame seeds and melted butter.
4. Mix well to spread butter in the flour. Add required water and make a slightly sticky dough.
5. Fill murukku press with dough and squeeze in hot oil. Deep fry both sides till bubbles cease.
6. Remove and drain in a paper towel. Store in a box after cooling down.
7. Stays good for 10 days.

INSTANT POTTUKADALAI MURUKKU - STEP BY STEP PICTURES

Take 2 tbsp pottukadalai / roasted gram flour and grind to fine powder. You will get around 1/3 cup of powder after grinding. So measure 1/4 cup of powder from it and set aside. In a wide plate bowl, sieve store bought rice flour, 1/4 cup pottukadalai powder. Add salt, red chilli powder, sesame seeds, crushed ajwain and melted butter. Mix well to spread the butter in the flour. Sprinkle required water and make a smooth, slightly sticky dough. If the dough is dry, murukku gets cut while pressing. So make the dough slightly sticky so that making shapes would be easy. Fill the murukku mould with the dough. Cover the remaining dough with a wet cloth to avoid drying. Take 3 holed or single holed mould. I used murukku mould with 5 holes. Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, heat of the oil is perfect. Now squeeze the murukku in circular motion in the oil directly OR press murukku in a greased ladle or butter paper ( I used oil wrapper). Drop in the hot oil. Do not disturb for a minute. Cook in medium flame. Flip and cook both the sides till bubbles cease. No problem if there are one or two bubbles. Remove and drain in a tissue paper. Store the murukku after it cools down. Keep in an air tight box and enjoy. It stays good for 10 days.  Enjoy !

Note

For variations, you can use 1 tbsp of hot oil instead of butter. Do not increase the quantity of butter. Murukku may disperse in oil. If dough breaks while pressing murukku, add little water to the dough and make it slightly sticky. It will help.

Try this easy, yummy, crunchy pottukadalai murukku for Diwali and enjoy !

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Soft Mysore Pak Recipe Step By Step - Ghee Mysore pak Recipe

 

Making Soft mysore pak at home like Krishna sweets ghee mysorepak (Nei mysore pak) has become a dream for every foodie. Even though the ingredients are same, this soft mysore pak recipe is in no way related to our traditional, olden days South Indian mysore pak in taste, texture or looks. Nowadays people especially kids love this soft, melt in mouth, ghee dripping mysore pak from sweet shops more than the traditional ones served in Tamil nadu weddings. 

Basically I am not a big fan of mysore pak but after becoming a food blogger, I started developing my taste towards all the sweets and snacks which I hated in my childhood days. Just like everyone I too wanted to try Krishna sweets style soft mysore pak at home. 

Long back I have shared 3 minutes microwave mysore pak recipe which is one of the super hit recipes in my blog. Following that I wanted to try the stove top version as well based on my readers request. So I watched few You tube videos, surfed few websites and tried few times during last year Diwali. It became crumbly, sometimes hard and it was not up to the mark. I wasted so much of ghee, oil and sugar and got nicely from Sendhil too. 

 Recently I watched Gowri’s Samayal Arai mysore pak recipe video shown by a caterer in Salem. I got inspired, became confident and tried it again as my first sweet for Diwali. It came out very well with a melt in mouth texture as I expected. But I felt raw besan smell in the end product slightly, also I couldn’t get the golden brown center part formed due to the latent heat. But it was very soft and tasted yummy. So I tried the same recipe again with few modifications of my own.  

In some sweet shops, milk powder is used I feel. So I roasted the besan in little ghee, added milk powder to get brown caramalized color. Even though I couldn't achieve the perfect brown center, its taste was exactly like sweet shop ones. It was a great success at home and everybody loved it. I passed few pieces to my neighbors in a sweet box as shown in the picture above. They too loved it and appreciated me. 

Anyone can make this mysore pak perfectly if you follow the instructions carefully. I have also shared a tip for trouble shooting in the Notes section. Hope the step by step pictures will be helpful too. There is very less chances of going wrong in this recipe. Even beginners can dare to try it. So friends do try this soft, melt in mouth mysore pak for this Diwali and have a great celebration.

Soft Mysore Pak Recipe

How to make soft mysore pak like sweet shops at home.

Cuisine: Indian

Category: Sweet

Serves: 12 small pieces.

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Besan flour / Kadalai maavu - 1/2 cup Milk Powder - 1/4 cup Sugar - 1 cup Melted Ghee - 1 cup ( at room temperature) Cooking oil - 1/2 cup (Use refined oil) Water - 1/3 cup ( for sugar syrup)

HOW TO MAKE SOFT MYSORE PAK

1. To make soft mysore pak, roast besan flour in 1 tbsp of ghee. 
2. Mix melted ghee + cooking oil in a bowl and heat till warm to touch.
3. Mix the besan flour, milk powder in 1/3 cup of melted ghee+oil mixture without lumps. Set aside.
4. In a kadai, make sugar syrup of one string consistency.
5. Add the besan mixture to sugar syrup and mix in medium flame.
6. After the syrup is absorbed, add 2 tbsp ghee. Mix till its absorbed by besan mixture.
7. Repeat adding ghee till the besan starts to leave the sides of kadai. It gives a nice smell. 
8. If you touch with your finger, it will be non sticky.
9. Switch off the flame, remove the kadai from the stove. Lastly add 2 tbsp of ghee, mix quickly and transfer the mysore pak mixture to a greased bowl or plate. Let it cool down completely.
10. Make pieces and serve. Enjoy melt in mouth, soft mysore pak at home.

MAKING MYSORE PAK - STEP BY STEP PICTURES

Heat 1 tbsp ghee in a non-stick kadai. Add 1/2 cup of besan flour and roast in medium flame for 5 minutes. Besan gives a nice smell once its roasted. Transfer to a bowl.  In a bowl, mix melted ghee + refined oil ( use any flavorless oil) and set aside. Heat it till warm. Add milk powder to the roasted besan flour. Mix well and add 1/3 cup of melted ghee + Oil mixture. Use a whisk and mix without lumps. Set aside. Take an aluminum plate or pan ( I used loaf cake pan) and grease it with ghee or oil. Choose a bowl or pan that holds heat for long time. You can line it with an aluminium foil for easy removal. Keep it ready. In a good non-stick kadai, take 1 cup of sugar and 1/2 cup of water. Keep the flame medium and melt the sugar. Boil the syrup till one string consistency. To check this, slide a drop of syrup from the back of ladle using your fore finger and touch it with your thumb finger. When you release it, it will form one string as shown in the picture below. . Lower the flame completely and add the diluted besan. Mix till all the sugar syrup is absorbed by the besan. It becomes slightly thick. At this point start adding 2 tbsp of ghee +oil mixture.  No need to use hot ghee. It should be in room temperature. Mix well. Bubbles will form in the middle. Ghee would be absorbed by the besan as you mix. Mixture starts to thicken. Again add 2 tbsp ghee and mix well till its absorbed. Keep the flame medium throughout the process. Repeat the same at regular intervals till the mixture becomes slightly thick, pale in color, slightly frothy in the corners and starts to leave the sides of kadai. It gives a nice smell too. Smell indicates the doneness. If you touch the mixture, it will be non sticky. You don’t have to add all the remaining ghee. 2 tbsp to 1/4 cup of it may leftover. You can use it in your regular cooking. Do not over cook the mixture. Once the mysore pak starts to leave the sides of kadai with a nice smell, switch off the flame immediately and remove the kadai from the stove. Lastly add 2 tbsp ghee and mix quickly. You will find the ghee float in the sides of the kadai. No need to stir till the ghee is absorbed. Immediately transfer the mysore pak mixture to the greased pan. It will fall like a ribbon. Pat the pan gently. Just level the top with a flat spoon or using a bottom of small bowl immediately. Do not press it too much. Do it gently. Mixture will be too hot. Handle carefully. Let it rest for 6 hours or over night to cool down completely. If you try to make pieces when its hot or warm, pieces won't come properly. There may be crumbles. So wait until it cools down.  After cooling down, run a knife in the sides and invert the pan in a plate. It will fall easily. Now make big or small pieces as you like. Serve and enjoy. Stays good for a week if you store in an air tight box. Do not let it dry in air. Enjoy yummy, melt in mouth, sweet shop style mysore pak at home for this Diwali.

Note

Do not reduce the quantity of sugar, ghee. If you don’t want to add cooking oil, you can use ghee alone but mysore pak becomes hard the next day as the ghee becomes thick after cooling down. Refined Oil helps to maintain the soft texture of mysore pak. Don't worry oil smell won't be there. If you want to make traditional, porous mysore pak you should add hot oil + ghee to the besan instead of using it warm. Just cook the mixture till it starts to leave the sides of pan. Over cooking make the mysore pak crumbly. Instead of adding milk powder completely, add 1/2  to 1 tbsp maida and reamining milk powder just like sweet shops.  TROUBLE SHOOTING TIPS : Suppose if your mysore pak becomes crumbly or hard, do not worry. Grind it adding little milk to a smooth paste. Stir again in low flame till the mixture starts to leave the kadai, add 2 tbsp ghee+ oil and transfer to a plate. Cool down and make pieces. You can also add a pinch of turmeric powder for nice color.

Try this yummy Mysore pak at home for this diwali and enjoy !

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