Akki Tambittu | Akki Hittina Thambittu | Karnataka Rice thambittu recipe

Nagara Panchami and Maha Shivaratri is one of the most popular festivals in Karnataka. Every year during Nag Panchami and Shivaratri, my neighbor used to pass this akki tambittu recipe as pooja prasadam. We all love it. I wanted to get the recipe from her and blog it for long time. Due to this pandemic situation, we are not able to get this prasadam from her for the past two years.

This year, I got the recipe from her and made it in my kitchen. I also offered this laddu / unde as prasad for my Thursday Guru pooja. My neighbor makes it big in size but I made it small as per my family’s liking. Friends, this tambittu is a super healthy ladoo recipe with all the goodness of jaggery, roasted rice, roasted gram, sesame seeds, peanuts, poppy seeds and desiccated coconut. You can give it to your kids snacks box as well.

Apart from this akki thambittu recipe, people also make Chigali ladoo/ sesame seeds laddu, hurigadale tambittu on this occasion. Soon I will try to share those recipes here.

Now lets see how to make Karnataka special akki tambittu recipe with step by step pictures. Prepare this special recipe for Nagara Panchami festival tomorrow and enjoy !

Akki thambittu recipe / Akki tambittu recipe

Akki thambittu recipe / Akki tambittu recipe for Nagara panchami and Maha Shivaratri festival prasada.

 

Cuisine: Karnataka

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice / Sona masoori rice - 1/2 cup Grated jaggery - 1/2 cup  (Use 3/4 cup for more sweetness) Roasted gram dal / Hurigadale - 1/4 cup Peanuts - 1/4 cup Sesame seeds - 2 tbsp Khus khus /Poppy seeds - 1 tbsp Cardamom powder - 1/2 tsp Ghee - 1 tbsp Desiccated coconut - 2 tbsp (Grated) Water – 1/3 cup

HOW TO MAKE AKKI THAMBITTU RECIPE

1. Heat a kadai and dry roast the rice till puffy. Transfer to a plate.
2. Dry roast sesame seeds and poppy seeds till they splutter.
3. Add roasted gram dal and roast for a minute. Reserve half and transfer to the rice plate.
4. Dry roast peanuts till skin crackles. Remove the skin and keep aside.
5. Dry roast coconut and set aside. 
6. Grind the rice, sesame seeds, roasted gram dal mixture to a fine powder.
7. Transfer to a plate. Grind peanuts coarsely and add to the plate.
8. Now add the roasted coconut, cardamom powder, reserved poppy+sesame seeds+gram dal and ghee. Mix well.
9. Melt jaggery adding water and boil till frothy. Let it cool down. Filter it and add to the rice mixture.
10. Mix evenly and make balls. Karnataka Akki thambittu is ready !

METHOD - STEP BY STEP PICTURES

Heat a kadai and roast the rice in low to medium flame till puffy. Remove in a plate. Dry roast sesame seeds and poppy seeds till it starts to splutter. Add the roasted gram dal and roast for a minute. Switch off the flame. Reserve half of this mixture in a plate and add the remaining in the rice plate. Cool down and grind to a fine powder. Transfer to a plate. Dry roast desiccated or fresh coconut for few minutes and add to the rice flour plate. Dry roast peanuts till its skin crackles. Cool down and remove the skin. Grind coarsely. Add the powdered peanuts to the rice flour mixture. Add cardamom powder, ghee and the reserved poppy seeds, sesame seeds and roasted gram dal. Combine and mix everything well. Take jaggery in a kadai. Add water to cover it. Boil and melt the jaggery. Boil for few minutes in medium flame till it becomes frothy and slightly thick. No need to look for any consistency. But make sure, jaggery syrup is not too thick. Thambittu will become hard to bite after it sets. So keep the syrup slightly thick like oil. Let it cool down completely. Now filter the syrup and add to the rice flour mixture. Mix well to coat the rice flour. No problem if the mixture looks wet and loose. Shape ladoo and arrange in a plate. This ladoo becomes hard after its set in few hours. So make sure the ladoo is soft to handle while shaping. Enjoy !

Note

For variations, you can skip grinding sesame seeds and poppy seeds. You can add the roasted ones as such. You can skip desiccated coconut or use fresh coconut instead. In that case, roast the fresh coconut till its dry.

Try this easy, healthy akki thambittu recipe for festivals and enjoy !

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Cabbage Carrot Poriyal – Muttaikose Carrot Poriyal With Coconut

Cabbage carrot poriyal (Muttaikose carrot poriyal) is one of the poriyal recipes I make at least once in a week. This tastes similar to Kerala style cabbage carrot thoran. Addition of coconut, cumin seeds, chilli, garlic and curry leaves makes the difference from regular cabbage carrot poriyal. We all loved this side dish for sambar and vatha kuzhambu rice.

For variations, you can skip the grinding part and saute all the spices. But its a simple version. Soon I will try to share that here. You can also add frozen peas along with carrot cabbage to make a tricolor poriyal. Today lets see how to make this yummy carrot cabbage poriyal for rice. If you like, you can mix this poriyal with rice adding ghee or sesame oil. It also tastes great. Do try this poriyal recipe and share your feedback with me.

Check out my other cabbage recipes below

Cabbage poriyal with moong dal

Cabbage thoran

Cabbage masala poriyal

Cabbage sambar

Cabbage vada

Bachelors style cabbage stir fry

Cabbage green peas biryani

Cabbage kootu

Cabbage kurma kuzhambu

Purple cabbage poriyal

Purple cabbage salad

Cabbage carrot poriyal recipe

Cabbage carrot poriyal recipe / Muttaikose carrot poriyal

 

Cuisine: Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chopped cabbage - 2 cups Carrot - 2 (big sized) Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Red chilli - 1 Turmeric powder - 1/2 tsp Salt & water - as needed Coriander leaves - to garnish To grind Grated coconut - 1/4 cup Green chilli - 1 to 2 (I used 1) Cumin seeds - 1/2 tsp Garlic cloves - 4 Curry leaves - 5

HOW TO MAKE CABBAGE CARROT PORIYAL

1. Wash and peel carrot, chop finely. Wash and chop cabbage.
2. Grind all the ingredients given under “to grind” to a coarse paste.
3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chlli and curry leaves.
4. Add the chopped cabbage and carrot. Saute for few minutes. Add salt, turmeric powder. Mix well.
5. Add little water and cover cook till the vegetables are cooked soft.
6. Add ground coconut paste and mix well. Cook in low flame for few minutes till raw smell goes off.
7. Switch off the flame and garnish with coriander leaves.
8. Serve with sambar, vatha kuzhambu and plain rice. 

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of carrot. Chop finely. Wash and chop cabbage finely. Set aside. Grind all the ingredients given under “to grind” to a coarse paste without adding water. Keep it aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves. Add the chopped cabbage and carrot. Saute for few minutes and add salt, turmeric powder, mix well for few minutes. Now add some water and cover cook in low flame till carrot and cabbage is cooked soft. Open the lid and mix gently. After all the water is absorbed, add the ground coconut paste. Mix in low flame till its raw smell goes off. Switch off the flame and garnish with finely chopped coriander leaves.   Add some lemon juice and add mix well. Serve hot with sambar, vatha kuzhambu and plain rice mixing with ghee or sesame oil. Enjoy !

Note

You can skip garlic while grinding. You can also add frozen green peas and make it colorful.

Try this easy, yummy cabbage carrot poriyal. You will love it.

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Ponnanganni Keerai Thogayal Recipe / Dwarf Copperleaf Chutney Recipe

Recently I got a bunch of Sigappu Ponnanganni keerai (Seemai ponnanganni)/ Dwarf copperleaf (in English, Honagone soppu in Kannada, Ponnangannicheera in Malayalam, Ponnagantikura in Telugu, Gudari Saag in Hindi) from my in-laws house backyard in Salem. We all know Ponnanganni keerai is good for eyes but it has lots of other health benefits like its good for arthritis pain, contains more calcium and beta carotene, good for liver and relieves constipation. Usually I make sambar with that keerai as its our family favorite. This time I tried this Ponnanganni keerai thogayal / chutney for rice.

I followed the recipe from Madhu samayal YouTube channel but I reduced the quantity of chilli and other ingredients based on our taste. It came out so well. We all loved it. Sendhil and Raksha happily had it with plain rice. They also suggested me to make it often.

I had this chutney with dosa as well. It was good. But do not consume this chutney at night because it may create bloating and gas problems in stomach. Friends, do try this easy and yummy Ponnanganni keerai thogayal / Dwarf copper leaf chutney recipe for rice. You will love it.

Check out my Ponnanganni keerai sambar recipe.

Ponnanganni keerai thogayal recipe

Ponnanganni keerai thogayal recipe for rice and dosa

 

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Dwarf copper leaf / Ponnanganni keerai - 1 cup (loosely packed) Ghee or sesame oil - 1 tbsp Urad dal - 1 tbsp Chana dal - 1 tbsp Small onion - 5 Garlic cloves - 4 Red chilli - 1 Green chilli - 1 Tamarind - small gooseberry size  Curry leaves – 5 Grated coconut – 1/4 cup Salt & water - as needed To Temper Ghee - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

HOW TO MAKAE PONNANGANNI KEERAI CHUTNEY

1. Wash and clean ponnanganni keerai and discard the stem part.
2. Heat oil in a kadai. Saute urad dal, chana dal, chillies, onion, garlic.
3. Add curry leaves, washed keerai. Saute till it shrinks in quantity.
4. Add required water and cook till keerai becomes soft and well cooked.
5. Do not cover cook the keerai. Lastly add the tamarind, salt, coconut and switch off the flame. Let it cool down.
6. Grind to a smooth paste adding required water.
7. Temper in ghee and add to chutney. Mix with plain rice and enjoy !

METHOD - STEP BY STEP PICTURES

Remove the ponnanganni keerai leaves from stem and discard the stem part. Wash the leaves thrice to remove the impurities. Heat oil or ghee in a kadai. Saute urad dal, chana dal, red chilli, green chilli till dal turns golden in color. Now lower the flame and add small onion, garlic and saute till onion turns transparent. Lastly add the washed keerai, curry leaves and saute till it shrinks in quantity. Add required water and cook in open pan till keerai becomes soft and well cooked. It takes 10 to 15 minutes in medium flame. Do not cover cook the keerai. Add the tamarind, required salt, grated coconut and mix well. Switch off the flame and let it cool down. Grind to a smooth paste adding required water. Temper mustard seeds, urad dal in ghee and add to thogayal. Mix well and serve with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of green chilli and red chilli as per your taste. Do not skip tamarind. You can use 2 tomatoes if you want to skip tamarind. If you are making for idli dosa, you can add more coconut.

Try this healthy Ponnanganni keerai thogayal for rice and dosa. You will love it !

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Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

Today’s recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs. 

Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us.

Check out my other KERALA RECIPES too. 

Kerala style Snake gourd curry / Padavalanga thoran recipe

Kerala style snake gourd curry / Padavalanga thoran recipe for rice

 

Cuisine: Kerala

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Snake gourd – 2 Toor dal or Chana dal – 2 tbsp ( I dint use it) Turmeric powder- 1/4 tsp Salt & water - as needed To grind Grated coconut – 1/2 cup Small onion - 2 Green chilli – 1 Cumin seeds – 1/2 tsp To Temper Cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Curry leaves – few Red chilli – 1

HOW TO MAKE PADAVALANGA THORAN

1. Wash and peel the skin of Snake gourd. Chop finely.
2. Grind coconut, green chilli, cumin seeds and onion coarsely.
3. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
4. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd.
5. Cook for 2 whistle in high flame. Remove and drain excess water.
6. Add ground coconut and mix gently.
7. Cook for few minutes and switch off the flame. Serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely. Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves. Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally. Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently. Cook for few minutes in low flame. Switch off the flame and serve hot with rice. Enjoy !

Note

You can skip the dal and cook snake gourd alone. Adding more coconut gives a nice flavor and taste. You can skip onion while grinding coconut.

Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy !

Technorati Tags: snake gourd poriyal,padavalanga thoran,Kerala style snake gourd poriyal,padavalanga thoran recipe,Kerala style thoran,snake gourd recipes

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Easy Paneer Curry | Paneer Masala Curry For Chapathi

This is an easy peasy paneer curry for chapathi / roti. Paneer butter masala is the only gravy I make using paneer as its Raksha’s favorite. Most of the paneer gravies call for grinding tomato onion to make the base. But I really got bored of making it in the same way. So I tried this easy paneer curry recipe after watching few YouTube channels.

There is no grinding job for this paneer masala curry. Its so easy to make and can be prepared under 10 minutes. Bachelors and working women can prepare it for their lunch box quickly. Friends, do try this easy paneer masala curry and enjoy with chapathi / roti.

Easy paneer curry / Paneer masala curry recipe

Easy paneer curry / Paneer masala curry recipe for roti / chapathi

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Paneer / Cottage cheese - 200 gms ( cubed) Cooking oil - 2 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Cumin seeds - 1/2 tsp Big onion - 1 Tomato – 2 Ginger garlic paste – 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 1/2 tsp Garam masala powder - 1/2 tsp Sugar - 1/2 tsp Salt & water - as needed Crushed kasoori methi – 1 tsp Coriander leaves - to garnish

HOW TO MAKE PANEER CURRY

1. Wash and chop onion, tomato finely. Cube cut paneer and keep in hot water till use.
2. Heat oil in a kadai. Saute the whole spices. Add onion, ginger garlic paste.
3. Saute tomato till mushy. Add turmeric powder, red chilli powder, dhania powder, garam masala powder, sugar and salt.
4. Add water and boil till oil floats. Lastly add the paneer pieces and crushed kasoori methi. Mix well and give one boil.
5. Switch off the flame and serve hot with roti and chapathi.

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato finely. Cut paneer into small cubes and keep it in hot water till use. Heat oil in a kadai. Saute cinnamon, cloves, cardamom add add the onions. Saute till transparent. Add ginger garlic paste and saute till its raw smell goes off. Add tomato and saute till mushy. Add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, sugar and salt. Add some water and boil in low flame till oil floats on top. Lastly add paneer pieces and crushed kasoori methi. Mix well and boil for a minute. Switch off the flame. Garnish with coriander leaves. Enjoy !

Note

For variations, you can add green peas, capsicum, boiled potato cubes and cauliflower instead of paneer.

Try this easy and yummy paneer curry for roti and enjoy !

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Sorakkai Poriyal / Bottle Gourd Curry recipe

Recently I started experimenting varieties of recipes with Sorakkai / Bottle gourd. Usually I make sorakkai sambar or sorakkai dosa at home. This time I wanted to try lauki paratha and lauki curry for rice. I learnt this easy and yummy Sorakkai verkadalai poriyal / bottle gourd poriyal with peanuts from my neighbor. Bottle gourd with peanut combo tastes so good with rice. You can make this poriyal in a kadai as bottle gourd cooks quickly. No need to use pressure cooker.

For variations, you can use grated coconut instead of roasted peanuts powder. Also you can use green chilli or sambar powder as per your taste. Friends, do try this easy and tasty sorakkai poriyal. You will love it.

Sorakkai Sambar

Sorakkai kootu

Sorakkai dosai

Sorakkai sweet kootu and paal kootu

Sorakkai poriyal recipe / Bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry for rice

 

Cuisine: Tamil nadu

Category: side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bottle gourd / Sorakkai - 1 (finely chopped) Big onion - 1 (-do-) Green chilli or Sambar powder - 2 (slit) / 1 tsp Turmeric powder - 1/2 tsp Roasted peanuts - 1/4 cup Salt & water - as needed Grated coconut - 2 tbsp Coriander leaves – to garnish To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Hing / Asafetida - 1/4 tsp

HOW TO MAKE BOTTLE GOURD CURRY / SORAKKAI PORIYAL

1. Wash and peel the skin of bottle gourd. Chop finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
3. Add onion, green chilli, hing and saute till transparent. Add chopped bottle gourd.
4. Add required salt, turmeric powder and mix well. Cover cook till it becomes soft.
5. Roast peanuts and powder it. Add peanut powder , grated coconut once bottle gourd is cooked well.
6. Mix well and garnish with coriander leaves. Serve with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd. Cut vertically and remove the sponge / soft part. Chop into small pieces and set aside. Roast peanuts till its skin crackle. Grind to a coarse powder. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion, green chilli and saute till transparent. Add the chopped bottle gourd pieces and saute for few minutes. Add turmeric powder, sambar powder and salt. You can add green chilli instead of sambar powder.  Mix well and add 1/4 cup of water. Cover cook till it becomes soft but looks firm in shape.  Lastly add the roasted peanut powder, grated coconut and mix well. Serve with plain rice, sambar and vatha kuzhambu rice. Enjoy !

Note

Bottle gourd cooks quickly. So cover cook in the kadai till its done. For variations, you can use either peanut powder or grated coconut.

Try this easy, simple and healthy bottle gourd poriyal. You will love it.

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