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November 26, 2018

Indian Style Mushroom Stir Fry Recipe – Kalan Poriyal Recipe

mushroom stir fry
Mushroom stir fry (Kalan poriyal / Kalan varuval in Tamil) is an easy, simple, Indian style, healthy and quick side dish for rice. It can be prepared with button mushroom under 10 minutes using very less ingredients. Today I have shared a simple mushroom stir fry recipe with onion, garlic, chilli powder and garam masala powder. It is a basic South Indian style stir fry / poriyal recipe without coconut that tastes good for sambar rice and rasam rice. I got this recipe from my neighbor who taught me mushroom kuzhambu. If you like, you can have this as a stuffing for chapathi and bread sandwich. For variations, you can add pepper powder instead of chilli powder to make mushroom pepper fry. All edible mushrooms are high in protein, anti oxidants which help to improve immunity. Its low in calories and fat. So lets try to include mushroom in our diet by making this simple recipe. Now we will see how to make this simple mushroom stir fry/ kalan poriyal for rice 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 stir fry recipe

Mushroom stir fry recipe - Kalan poriyal recipe


Mushroom stir fry recipe - Kalan poriyal recipe

Easy and simple mushroom stir fry recipe for sambar rice, rasam rice.



Cuisine: South Indian
Category: Mushroom recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS

  • Mushroom / Button mushroom - 15 nos.
  • Big onion - 1
  • Garlic cloves - 10
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • Salt - as needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
  • Hing/ Asafetida - a pinch
Coriander leaves - to garnish
Lemon juice - few drops (optional, I dint use)
HOW TO MAKE MUSHROOM STIR FRY
  1. Wash and clean mushroom, chop and set aside.
  2. Wash and finely chop onion. Peel garlic and keep aside.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds.
  4. Saute onion, garlic cloves till transparent.
  5. Add mushroom. Saute and add salt, red chilli powder, turmeric and garam masala powder.
  6. Saute till mushroom cooks well. Cover and cook in low flame till mushroom becomes soft.
  7. Switch off the flame. Squeeze some lemon juice if needed. Serve with sambar rice and rasam rice.
METHOD - STEP BY STEP PICTURES
  • Wash and clean mushroom. Chop the stem and discard it. Slice into pieces. Chop the onion finely. Peel the garlic and set aside.
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds.mushroom stir fry
  • Add onion, garlic and curry leaves. Saute till onion, garlic becomes transparent. Add mushroom pieces and saute till its half cooked.
  • mushroom stir fry
  • Add the required salt, red chilli powder, turmeric powder and garam masala powder. Mix well. Mushroom will leave some water. So do not add water additionally.
  • mushroom stir fry
  • Cover and cook in low flame till mushroom becomes soft and well cooked. Switch off the flame. Garnish with coriander leaves. Squeeze some lemon juice if you like. Serve with sambar rice and rasam rice. Roll in chapathi or stuff in bread sandwich.
    Enjoy !

Note

  • For variations, you can add 1/2 tsp of ginger garlic paste and saute with onion till raw smell goes off.
  • You can use sambar powder instead of red chilli powder.
  • To make it like a semi gravy consistency, you can saute 1/2 cup of tomato too.

Try this easy mushroom stir fry and enjoy with rice ! I served with paruppu kulambu.
kalan poriyal


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November 21, 2018

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

 Mushroom kuzhambu recipe
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 kuzhambu for rice, chapathi

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


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: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



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.
  • mushroom kuzhambu
  • 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.
  • mushroom kuzhambu mushroom kuzhambu

    • 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.
    • mushroom kuzhambu
    • 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 !mushroom kuzhambu

    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 !
    Kalan kuzhambu recipe


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    November 16, 2018

    Cabbage Masala Curry Recipe For Rice, Roti - How To Make Cabbage Masala

    Cabbage masala curry recipe

    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 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 in detail with step by step pictures.

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

    Purple cabbage poriyalPurple cabbage salad if interested.

    Cabbage masala recipe

    Cabbage masala curry recipe for rice, roti


    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



    INGREDIENTS
    1 cup - 250 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
    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.
    • Cabbage masala recipe
    • 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. 
      • Cabbage masala recipe
    • 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.
    • Cabbage masala recipe
    • 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.
    • Cabbage masala recipe
      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 !
    Cabbage masala for rice
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    November 13, 2018

    Karnataka Red Coconut Chutney Recipe For Idli, Dosa

    Red coconut 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

    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



    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.
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    November 10, 2018

    South Indian Paruppu Kuzhambu Recipe – Thuvaram Paruppu Kulambu Without Coconut

    Paruppu kuzhambu recipe
    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 excited 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(under editing).

    Check out my 50+ kuzhambu varieties for rice !

    Paruppu kulambu recipe


    Paruppu kuzhambu Recipe / Toor dal gravy 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: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    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.

    • Paruppu kuzhambu
    • 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.
    • Paruppu kuzhambu
    • Heat ghee in a small kadai. Temper mustard seeds, urad dal, curry leaves, hing and red chilli. Add to cooked dal.
    • Paruppu kuzhambu
    • 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.
    Paruppu kulambu without coconut
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    November 8, 2018

    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


    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



    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 !

    Continue Reading...


    November 3, 2018

    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


    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



    INGREDIENTS
    1 cup - 250ml
    • Store bought rice flour / arisi maavu - 1 cup
    • Roasted gram flour / Pottukadalai maavu - 1/4 cup
    • Melted butter - 1 tbsp (levelled)
    • Ajwain / Omam - 1/2 tsp
    • Black sesame seeds - 1/2 tsp
    • Salt & water - as needed
    • Cooking oil - to deep fry murukku
    HOW TO MAKE 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.
    METHOD - STEP BY STEP PICTURES
    • Take 1/4 cup of 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, 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 1.5 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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