Last year I bookmarked this super crispy and white colored Ulundu murukku / Urad dal murukku recipe from Sakthi samayal Youtube channel. For this year Diwali, I started my sweets and snacks preparation with Instant doodh peda with milk powder and this super white, crunchy Urad dal murukku / Ulundu murkku.
For every diwali, we make thenkuzhal murukku at home by using Idiyappam flour and roasted urad dal flour. We all love it. But this ulundu murukku is prepared by pressure cooking urad dal, ground to a smooth paste and then added to store bought dry rice flour. There is no need to use idiyappam flour as well. It comes out so well even in the first attempt. In fact, I loved this murukku. I am sure I will make this murukku every year for Diwali. But one thing, this murukku absorbs some oil when compared with thenkuzhal. As we are using boiled Urad dal, this murukku absorbs little oil. So it won't come out dry. But there is no compromise in taste, flavor and crunchiness when compared with our thenkuzhal.
Don’t worry even if you are a beginner. You will get it perfect if you follow the steps given below. Lets see how to make this crunchy urad dal chakli / ulundu murukku with step by step pictures.
Wash and pressure cook urad dal adding 1 cup of water in low flame for 2 whistles.
Drain the excess water and grind urad dal to smooth paste.
Sieve rice flour in a wide bowl. Add cumin seeds, hing, salt and butter.
Mix well. Add urad dal paste and mix till crumbly. Sprinkle little water and make non sticky dough.
Fill the dough in murukku press. Squeeze and make shapes in the back of ladle.
Drop in hot oil and deep fry both the sides till bubbles cease. Remove and drain in a tissue paper.
Cool down and store in a tight box. Stays good for 2 weeks.
METHOD - STEP BY STEP PICTURES
Wash the urad dal and take in a pressure cooker. Add 1 cup of water and pressure cook in low flame for 2 whistles.
Open the cooker after the steam is released. Drain the excess water if any and grind the urad dal to smooth paste like butter. You can add little water while grinding if needed.
In a wide bowl, sieve the rice flour. Crush cumin seeds slightly and add to the rice flour. Add salt, hing and melted butter. Mix well.
Add urad dal paste and mix well till crumbly. Add little water to make a smooth, non sticky dough. Cover the dough with a wet cloth till use.
Take the murukku press with 3 or 5 holes mould. Fill the murukku press with the dough. Squeeze and shape murukku in the back of ladle.
Heat oil to deep fry. Drop a pinch of dough to check oil temperature. If it rises to the top immediately, drop 2 to 3 murukku and fry both the sides in medium flame till bubbles cease and murukku settles down in the bottom of oil. Make sure you cook in medium flame to make white colored murukku. Cooking in high flame makes the murukku golden brown in color. If the oil is too hot, switch off the flame. Bring it to correct temperature and then proceed frying.
Remove the murukku and drain excess oil in a tissue paper. Store in an air tight box after it cools down. Stays good for 2 weeks. Enjoy !
Note
I used 1 cup of water for 1/2 cup of urad dal for pressure cooking.
I also used around 1/4 cup of water while grinding urad dal to smooth paste. So please adjust this quantity based on the need.
Do not fry this murukku in high flame because color changes to golden brown. Always cook in low to medium flame.
Try this easy, yummy, ulundu murukku for this Diwali and enjoy !
Usually I make Chow chow kootu and poriyal as side dish for rice Or I make sambar for rice adding chow chow. As I bored of making the same recipes with chow chow, I was looking for a change from these usual stuffs. I found this interesting chow chow kuzhambu and tried it for our lunch. It tastes more like kurma kuzhambu as it has spices like cinnamon and cloves. I loved its flavor. I mixed with plain rice adding a dash of ghee and enjoyed it.
Not only for rice, this chow chow kuzhambu tastes great for chapathi, idli, dosa as well. Just adjust the consistency of this kuzhambu, make it thick or thin and serve with the main dish accordingly.
Friends, do try this easy, yummy Chow chow kulambu easily in a pressure cooker as shown in this recipe. Even bachelors and office goers can try this gravy for your lunch box and dinner. I am sure you will love it with rice, idli dosa and chapathi.
Chow chow kuzhambu recipe
Chow chow kuzhambu recipe for rice, idli, dosa and chapathi
Wash and peel the skin of chow chow and chop into cubes.
In a kadai, dry roast the coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut.
Lastly add one chopped tomato and grind to a smooth paste. Set aside.
Heat oil in a cooker base. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
Add onion and saute for few minutes. Add the chopped chow chow pieces, turmeric powder, salt and saute well.
Add the ground tomato masala paste and saute for a minute. Add required water. Mix well, check for taste and pressure cook in low flame for one whistle.
Remove after the pressure is released naturally. Oil floating chow chow kuzhambu will be ready.
Check for consistency and boil more if watery.
Lastly garnish with coriander leaves and serve hot with plain rice, idli, dosa and chapathi. Enjoy !
METHOD - STEP BY STEP PICTURES
Wash and peel the skin of chayote/ chow chow and chop into cubes. Set aside.
In a kadai, dry roast coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut. Add chopped tomato and grind to a smooth paste adding required water. Set aside.
Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute till transparent.
Add chopped chow chow pieces. Saute for a minute. Add the ground masala paste and saute for few minutes. Add required water, salt and turmeric powder. Mix well and check for taste. If required, add salt and red chilli powder.
Close the lid and pressure cook in low flame for one whistle. Switch off the flame. Open the cooker once the pressure releases naturally.
Once you open the cooker, you can see a layer of oil floating on top. Check for consistency. Add water if its too thick. If its watery, boil for few minutes till you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you are serving for chapathi, make this kuzhambu thick like kurma and serve it.
Enjoy !
Note
Add more red chillies while roasting for spicy taste.
Adjust the consistency of this gravy as per your requirement. If you are serving for rice, idli, dosa, make it semi thick. If its for chapathi, make it thick.
Try this easy, yummy Chow chow kuzhambu and enjoy !
Recent days I started to include some organic traditional rice varieties like Kaatuyanam, Poongar, Maapilai samba for my breakfast and dinner in the form of idli, dosa. Whenever I try a new grain at home, my first preference would be idli and dosa. Based on its taste, flavor and approval from family, I go for pongal, upma, porridge etc. Today I have shared Kattuyanam arisi idli dosai batter recipe without using idli rice.
Kaatuyanam rice (காட்டுயானம் அரிசி) is a traditional rice variety of Tamil Nadu which is used to be a forest yield. It is a 7 Ft tall 210 days yield which is common in tropical land mass. It can provide bone strength equivalent to a “Forest Elephant” . Also the height of this Kattuyanam plant can hide an elephant. That’s why it is named as “Kaatu Yanam”.
Nowadays many people have started using these organic rice varieties in their daily cooking due to their amazing health benefits. They are low in Glycaemic index, rich in fibre and anthocyanin which is a natural detoxifier when compared with our regular white rice. Its also a good source of Vitamin B, Zinc, Calcium and Manganese. So It helps to reverse diabetes, boost immunity, delays aging, reduces cholesterol and lose weight. This Kaatuyanam rice in Tamil, as its name suggests, it strengthens the body like a wild elephant. Its also called as Kattudai Oonan in Tamil.
Now lets see how to make Kaatuyanam rice idli, dosa batter recipe with step by step pictures and video.
Wash the rice several times till the water runs clear.
Take in a wide bowl. Add urad dal and fenugreek seeds.
Wash it once and soak in enough water for minimum 5 hours.
Grind them to a smooth paste adding required water. You can use a mixie or grinder.
Transfer the batter to a big vessel and cover it. Ferment it overnight or 12 hours.
The next day, batter would have raised well. Add salt and mix it.
Boil water in an idli pot. Pour the batter in a greased idli plate.
Steam the idli for 15 minutes or till the tooth pick comes out clean.
Remove the idli plate and rest it for 10 minutes. Serve hot with chutney or sambar.
METHOD - STEP BY STEP PICTURES
In a bowl, take the kattuyanam rice and wash it thrice or several times till the water runs clear. Add urad dal and fenugreek seeds and wash everything once.
Add enough water and soak them for 5 hours. Alternatively you can soak the rice separately and soak the urad dal + fenugreek seeds separately.
After soaking, grind everything to a smooth paste adding required water. Do not grind it too thick or watery. Its consistency should be like our regular idli dosa batter. But the color of this batter would be slightly reddish. Transfer the batter to a vessel and cover it.
Ferment the batter and leave it over night or for 12 hours based on the weather in your place. The next morning, take the batter. It would have raised well. Add required salt and mix well.
Boil water in an idli pot. Grease idli plate with sesame oil. Pour the batter and place in idli pot. Steam it for 15 minutes.
Remove the idli plate and rest for few minutes. Now remove the idli using a small ladle. Serve with chutney and sambar.
Enjoy !
Note
I have not used idli rice in this recipe. If you want to use, add 1/2 cup of rice for this measure.
The ratio of rice and dal is 4:1. You can use 5:1 ratio too.
Do not skip methi seeds as it gives a nice flavor for this idli.
You can use and store this batter for 2 to 3 days.
Try this healthy Idli recipe and enjoy with your favourite chutney, sambar !
During Onam festival, people make different types of payasam for Onam sadya. I have already shared Payasam varieties of Kerala in my Onam sadya posts. Here is yet another traditional Payasam recipe of Kerala that is prepared using raw rice and jaggery. It is called as Sharkara payasam/ Ari payasam/ Unakalari payasam / Nei payasam / Ney payasam/ rice payasam with jaggery/ Kerala rice kheer.
Its consistency and taste is more like Sweet pongal / Sakkarai pongal. This payasam is more popular in Kerala temples. This payasam is prepared using Kerala raw rice that looks light pink in color. It is called as Unakalari in Malayalam.
Traditionally Ari payasam is prepared in a big uruli but I used a pressure cooker to finish the job quickly. So you cannot achieve the authentic taste but its equally good. In Kerala, people make this payasam adding thin and thick coconut milk. But there is another version that uses ground coconut paste instead of coconut milk. I followed that recipe. Soon I will try to share the temple style authentic Sharkara payasam.
Now lets see this easy version of making Kerala style rice payasam with jaggery in a pressure cooker with step by step pictures.
Wash and take the rice in a pressure cooker. Add water and a pinch of salt.
Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. It should retain its shape.
In the mean time, melt jaggery in little water to make a syrup. No need of any consistency.
Filter the syrup and add to the cooked rice. Mix well and boil for few minutes.
Add grated coconut or thick coconut milk and boil for a minute. Add ghee at regular intervals and mix till thick.
switch off the flame once it becomes thick, creamy and glossy. Roast the cashews and add to it. Add cardamom powder and a pinch of edible camphor.
Mix well and serve !
METHOD - STEP BY STEP PICTURES
Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too.
Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape.
Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice.
Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest.
In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.
Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.
Note
Adjust the quantity of jaggery as per your taste buds. Traditionally 1:2 of rice and jaggery is used.
You can add thin coconut milk instead of grated coconut, let it boil and finally add thick coconut milk before switching off the flame.
Enjoy this delicious, Kerala style Sharkara payasam @ nei payasam with pazham and papadam !
Recent days I am trying to include drumstick leaves /Moringa leaves in my cooking at least once in a week as its a super food. Drumstick leaves tree is a miracle tree. It has amazing health benefits. It is one of the richest plant sources of Vitamin A, B, C, D, E, K, Anti-oxidants and vital minerals like Calcium, Copper, Iron, Potassium, Magnesium, Manganese and Zinc. The leaves, pods, seeds, gums, bark and flowers of Moringa are useful to treat mineral and vitamin deficiencies, support a healthy cardiovascular system, promotes normal blood-glucose levels, neutralise free radicals, provide excellent support of the body's anti-inflammatory mechanisms, enrich anaemic blood and support the immune system. It is also known to improve eyesight, mental alertness and bone strength. It has potential benefit in malnutrition, general weakness, lactating mothers, menopause, depression and osteoporosis.
Usually I make drumstick leaves soup or poriyal with it. For a change, I tried Murungai keerai podi for rice, idli and dosa so that I can pack it for Raksha’s lunch box as well. I asked my MIL for the recipe and tried it for the first time. It came out so well. This drumstick leaves chutney powder tastes yummy when mixed with plain rice adding few drops of ghee.
Friends, do try this Murungai keerai podi / Drumstick leaves powder for rice, Idli, dosa and enjoy. This podi stays good without refrigeration for a month. Lets see how to make Murungai keerai podi with step by step pictures.
How to use this powder : Take a tsp of this powder, mix with plain rice adding a tsp of ghee and enjoy it. You can also add a tsp of this powder in rice varieties like tomato rice, lemon rice, curry leaves rice or any vegetable rice. You can also have this powder as side dish for idli, dosa like our usual chutney powder. But use in moderation. Mix with ghee or sesame oil and enjoy with idli, dosa. Alternatively, you can sprinkle this powder over the dosa and enjoy it like podi uthappam. You can add this powder while making sambar or vathakulambu and enjoy its benefits. Tastes different and flavorful too.
Murungai keerai podi / Drumstick leaves powder recipe for rice
Turmeric powder – 1/4 tsp ( to get bright green color)
Salt - as needed
Cooking oil - 2 tsp
HOW TO MAKE MURUNGAI KEERAI PODI
Take out the leaves from the stem and discard the yellow and wilted ones.
Remove the small stalks and stems from the leaves and discard them.
Wash them and spread the leaves in a cotton towel. Let the leaves dry in shade for 2 days.
Heat 1/2 tsp oil in a kadai. Roast urad dal till golden in color. Transfer to a plate.
Add 1/2 tsp oil in the kadai and roast chana dal till golden in color. Transfer to the plate.
Again add oil and roast the red chilli, curry leaves, pepper corns, cumin seeds till crispy. Do everything in low to medium flame patiently.
Add the roasted chillies to the plate. Lastly add the black sesame seeds and dry roast till it splutters. Add the coriander seeds and roast for a minute.
Switch off the flame and add the hing. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it.
Firstly grind the chillies and salt till coarse powder. Then add the roasted dals, pepper and cumin seeds. Grind to a smooth powder.
Lastly add the dried moringa leaves along with turmeric powder, salt and grind to a smooth powder.
Transfer to a box and store it. It stays good up to a month.
Enjoy mixing with plain rice adding ghee. Tastes great with idli, dosa too.
METHOD - STEP BY STEP PICTURES
Take the drumstick leaves bunch and seperate the leaves from the stalk.
Discard the yellow and wilted leaves. Remove the small stalks as well.
Now wash the leaves and drain the water completely. Spread the leaves in a cotton cloth and leave it dry under the shade for 2 days. For instant version, dry it for 2 hours and then dry roast in hot kadai for few minutes till it turns crispy. Switch off the flame and let the leaves be in hot kadai for sometime.
Heat 1/2 tsp oil in a kadai. Roast urad dal till golden with nice flavour. Transfer to a plate. Similarly roast the chana dal till nice and crispy. Transfer to the dal plate.
Now add 1/2 tsp oil and roast the red chilli till crispy. Remove and transfer to the plate.
Dry roast sesame seeds and coriander seeds till sesame seeds splutters. Add to the plate. Let everything cool down.
Firstly grind the red chilli, salt to a coarse powder and then grind the dals and seeds. It gives a nice color to the podi. Lastly add the moringa leaves and turmeric powder, grind it smooth. Transfer to a box and store it. Use up to a month.
Enjoy !
Note
Adjust the quantity of moringa leaves as per your taste.
Alter the quantity of red chilli as per your taste.
For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it. But do it patiently without burning any.
Enjoy this healthy Moringa podi with rice, idli and dosa.
.JPG "Kattuyanam rice")
