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.
Aval Kesari / Poha Sheera in Hindi / Avalakki Kesaribath in Kannada, Atukula Kesari in Telugu is an easy sweet recipe that is served as prasadam for festivals like Gokulashtami, Ganesh Chaturthi, Varalakshmi Viratham, Friday Lakshmi Pooja and Thursday Guru pooja.
Aval Kesari is so easy to prepare under 15 minutes. Its a beginners sweet recipe. All you need is Poha/ Rice flakes, Sugar, Ghee and cardamom powder. Unlike our regular rava kesari, this poha kesari thickens quickly and chances of hardening is very less. So its easy to identify the end consistency. I have shared 2 videos in different languages and step by step pictures. I have added a video of Aval Kesari seimurai in Tami. Please watch it for better understanding.
Soon I will try to make an Aval kesari with jaggery. Friends, do try this easy Aval Kesari for this Gokulashtami / Krishna Jayanthi and enjoy.
Heat 2 tsp of ghee in a kadai. Add the Aval and roast till crispy.
Take the roasted Aval and break it to check if crispy. Transfer to a mixer.
Grind coarsely and set aside. Boil water in the same kadai adding a pinch of food color.
When the water roll boils, lower the flame completely. Add the roasted poha powder.
Mix without lumps till thick. Cover cook in low flame for 5 minutes.
Then add sugar, cardamom powder and ghee. Mix without lumps in low flame.
Mix till kesari leaves the sides of pan completely. Switch off the flame.
Roast Cashews in 1 tbsp ghee and add to Kesari. Mix well and transfer to a plate. Serve warm and enjoy !
METHOD - STEP BY STEP PICTURES
Heat 2 tsp of ghee in a kadai. Add the aval and roast till crispy. Let it cool. Grind to a coarse powder. Set aside.
Add 1.5 cups of water in a kadai. Add a pinch of Kesari color. Let it roll boil. Lower the flame and add the roasted poha powder. Mix well without lumps.
Mix in low flame till the mixture becomes thick. Cover cook in low flame for few minutes.
Add sugar, cardamom powder, clove and a tbsp of ghee. Mix in low flame till the sugar melts completely.
Keep mixing till kesari becomes thick and leaves the sides of pan. Lastly roast cashews in a tbsp of ghee and add to the Kesari. Serve hot and enjoy.
Note
Adjust the quantity of sugar based on your taste.
Adding cloves is optional.
You can also use lesser ghee than mentioned but taste won’t be rich.
Try this easy, yummy Aval kesari for Gokulashtami and enjoy !
Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.
During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.
Remove in a plate. Add some oil and add in green chilli, palak leaves.
Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
Switch off the flame. Grind everything together to a smooth paste.
Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
Add to the Palak chutney and mix well. Serve with plain rice adding ghee.
METHOD - STEP BY STEP PICTURES
Wash and chop Palak leaves roughly and set aside.
Dry roast sesame seeds in a hot kadai. Add little oil in the kadai and add urad dal, chana dal, methi seeds, dhania, hing and cumin seeds. Roast till dals turn golden. Remove in a plate.
In the same hot kadai, add little oil and put the green chilli, chopped palak leaves, turmeric powder and salt.
Saute till palak leaves shrink in quantity. Switch off the flame and cool down.
Grind the roasted dals, sesame seeds mixture and sauteed palak leaves together adding little water. Grind to a thick and smooth paste.
Heat oil in a small kadai. Temper mustard seeds, urad dal and add to the palak chutney. Mix well and enjoy !
Note
For variations, you can use red chilli instead of green chilli.
You can also saute one onion before adding palak leaves. It gives a unique taste and more yield of this chutney.
Try this easy, healthy Palak chutney for rice, dosa. Enjoy !
I love to try varieties of recipes with bitter gourd. Iam trying to include Pavakkai in my cooking at least once or twice in a week considering its health benefits. My daughter Raksha likes to eat bitter gourd only if its bitterness is less or it should be in deep fried form likebitter gourd chips with wheat flour. But I want to avoid making deep fried stuffs often. So I started exploring many side dishes using bitter gourd.
Recently I came across an easy pavakkai poriyal in pressure cooker in a You tube channel. As mentioned, my poriyal had a very mild bitter taste. We all loved it. The addition of sugar / jaggery made it more tasty. So Raksha too ate it without any complaints.
Actually this poriyal can be prepared by just sauting in a kadai with generous oil but I did everything in a pressure cooker with less oil and made it soft. It tastes good in either ways. Finally its our choice.
Lets see how to make Pavakkai poriyal without coconut in a pressure cooker.
Pavakkai poriyal recipe / Bitter gourd curry
Pavakkai poriyal recipe / Bitter gourd curry for rice
Wash and chop bitter gourd into thin slices. Chop onion and garlic thinly.
Heat oil in a cooker. Splutter mustard seeds, urad dal, chana dal and hing.
Add curry leaves, onion and crushed garlic cloves. Saute well.
Add chopped bitter gourd and saute for few minutes till it shrinks in size.
Lower the flame and add sambar powder, turmeric powder, jaggery and salt.
Mix well and add required water. Pressure cook in low flame for one whistle.
Open the cooker after the steam is released. If there is excess water, boil in high flame till water evaporates. Mix gently and transfer to a plate.
Serve with sambar, rasam rice and curd rice.
METHOD - STEP BY STEP PICTURES
Wash and chop Bitter gourd into thin slices. Chopping thinly helps to remove bitterness. Wash and chop onion. Crush garlic cloves. Set aside.
Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves, crushed garlic and sliced onion. Saute till onion becomes transparent.
Now add the thinly sliced bitter gourd and saute for a minute. Add turmeric powder, salt and sugar/ jaggery. Mix well. Adding turmeric powder helps to retain bright green color of bitter gourd.
Add 1/4 cup of tamarind extract, sambar powder and mix well. Lastly add little water ( say 2 tbsp) and close the pressure cooker with its lid. Let the flame be high.
Once the steam starts to come out, lower the flame completely and put the weight valve. Let it cook in low flame for one whistle. Switch off the flame and let the pressure release naturally.
Open the cooker and add finely chopped coriander leaves. Mix gently. Boil for few minutes if there is excess water. If there is no water, you can just mix and serve with rice. Tastes good with sambar, vatha kuzhambu, kara kulambu and curd rice.
Note
Slice the bitter gourd thinly to avoid bitter taste.
Adjust the quantity of sambar powder as per your taste.
.JPG "Kattuyanam rice")
