476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam

Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.

Ingredients:

Kadala Paruppu / Chenna Dhal      1 cup

Water                                          2 cups

Jaggery                                       300 gms

Thick Coconut milk                       1 cup

Thin Coconut milk                        2 cups

Powdered Cardamom                   2 Tsp.

Dry Ginger Powder                       ½ Tsp. 

Coconut slices                             1 Tbsp.

Ghee                                          3 Tbsp.

Cashew nuts                                2 Tbsp. 

Method:

• Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
• Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
• Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
• Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
• Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
• Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
• Now add cardamom powder and dry ginger powder to the mixture. Combine well.
• Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
• Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
• Drizzle 1 tbsp. ghee over the mixture.
• Serve in a dessert bowl.

Note:

Adjust the jaggery and coconut milk according to your preference.

My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

475: Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe Category: Kuzhambhu
 Recipe Cuisine:  South Indian
 Author:  Sadhana Padmanabhan

Capsicum Puli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.

Ingredients 

Chopped Bell Pepper                      1 cup

Tamarind                                       gooseberry size
(Soaked and juice extracted)

PuliKuzhambhu Powder                  2 tablespoon

Finely chopped green chilies            2 no.

Finely chopped ginger                     1 tablespoon

Turmeric Powder                            1/2 teaspoon

Finely chopped curry leaves            2 strings

Jaggery powder                             1 teaspoon

Salt                                              To Taste

For seasonings

Mustard seeds                                 1/2 teaspoon

Curry leaves                                    1 spring

Hing                                               ¼ teaspoon

Dried Red chilies                              2 no.

Coconut oil                                      2 teaspoon

Method:

• Soak tamarind in water and squeeze out to make tamarind juice. Keep aside.
• Heat a pan with oil, add all seasonings and fry for few seconds.
• Now add chopped capsicum and green chilies, and sauté until becomes soft.
• Now add turmeric powder, puli Kuzhambhu powder, salt and fry until oil separates out from the masala.
• Add the tamarind juice, and keep cooking till the capsicum is soft. Now add the Jaggery powder and cook till the raw smell goes away. Turn off when the contents thicken and the oil separates out from the gravy.
• It can be stored in the fridge and can be used for a week.
• Serve with hot rice.

474: 252 South Indian Recipes

 The traditional food of South India is mainly rice based. South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.

The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.

The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. Here I posted 297 Recipes.  Take your pick from these recipes, and serve them on a banana leaf, to recreate a perfect south Indian meal-time!

Recipes Here:  (Please click the link)

http://sadhanakitchen.blogspot.com/p/south-indian-cuisine.html

472: Puli Kuzhambhu Podi/Tamarind Curry Powder

Prep Time :             5 mins

 Grind Time :          3 Mins
  Recipe Category: Spice Powders
 Recipe Cuisine:     South Indian
 Author:                    Sadhana Padmanabhan

Homemade powder gives the kuzhambhu and Gravy,  real fresh taste, since these powders are fresh and not packed ages ago. Here is a simple recipe from my Madappalli.  This powder can be used for Pulli Kuzhambhu & Kara Kuzhambhu  preparations. It will save more time a lot.

 Ingredients

Dhania  / Coriander seeds   1/2 cup

Dry Red chilies                   10 no.
Kashmiri chilies                  10 no.   

Chenna dhal                      2 tablespoon

Black pepper                     1 teaspoon

Cumin seeds                     1 teaspoon

Curry leaves                      Few

Rice                                 1 tablespoon

Dry coconut                      1 tablespoon

Method:

•  Dry roast the all the ingredients separately till they turn into golden brown color. Keep aside. Allow it cool (Stove heat should be very low.).
• Transfer it to a mixer jar and grind them together to fine powder. Now Puli Kuzhambhu powder is ready. 
• Store it in the an airtight glass container. 

NOTE:

• Ensure no spices are burnt; in that case the taste will be bitter.
• 
  

471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu

The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves

Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels

Gastrointestinal Protection                    Good for Eyesight

Anti-Diabetic Properties                        Fights Cancer

Protects the Liver                                 Good for Hair Growth

very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe Category: Kuzhambhu
 Recipe Cuisine:  South Indian
 Author:Sadhana Padmanabhan

Ingredients

Tamarind Extract              1 cup

Turmeric Powder               ¼ teaspoon

Salt                                 To taste

Black pepper powder          a Pinch

Fry and Grind
  Sesame oil                      1 teaspoon

Black gram dhal                 1 tablespoon

Chenna dhal                      1 tablespoon

Fresh coconut                    1 teaspoon

Red chilies                         4 no.

Fresh ginger                      1 teaspoon

Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 

Sesame oil                        4 Tablespoon

Mustard seeds                   1 teaspoon

Red chilies                         2  no.
Curry Leaves                      Few  

Asafetida                           ¼ teaspoon                               

 

Method 

• Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
• In the same oil saute the curry leaves till it shrinks little.
• Grind them with fried ingredients to a smooth paste with little water.
• Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
•  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
•  Let it boil for 15 to 20 minutes till it gets thickened.  
• Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
• Serve hot with steamed white rice and  Gingerly oil.

Note:

• Always use fresh curry leaves for this kuzhambhu.
• Tastes great if a dash of ghee is drizzled over when we mix it up with the rice

• 
  

469: Aval Curd Bath/Curd Aval/ Dahi Poha

Planning to switch to a healthier version for lunch today. This simple and quick to prepare Aval curd Bath recipe is the one you can smoothly opt for. With all the ingredients at an easy access in the kitchen, this is a sure shot recipe to lay your hands on.  Try this Aval curd Bath is packed with the best nutrients more than one can ask for. Less oil, healthy and tastier! Imagine an all-in-one lunch recipe just a few steps away. Even your little one is sure to shout yummy!. I used to make this Aval Curd Bath on Ekadasi days.

Ingredients

Aval/ Flattened Rice / Poha        1 cup.

Thick Plain Curd                        1 ½ cup

Thick  Warm Milk                       ½ cup

Green chilies                             2 no. (Finely Chopped)

Grated fresh Ginger                   1 Tbsp.

Butter                                       1 Tsp.

Curry leaves                               few

Asafetida/ Hing                          a pinch

Oil                                            ½ Tsp.

Mustard seeds                           ½ Tsp.

Chopped coriander leaves           for decoration.

Method:

• Wash the Poha in water till they soften. Drain and keep it aside for a few minutes.
• In a bowl, combine the Poha, milk, ginger ,yogurt,butter and salt. Mix well.
• Add enough curd and check the consistency. Do not make it run thin
• Heat oil in a pan for seasoning.
• Add the mustard seeds and let them splutter.
• Add the chopped green chilies, , curry leaves, and Hing and fry for a few seconds.
• Pour this to over the Poha mixture and mix until well combined.
• Garnish with chopped coriander leaves.
• Serve immediately with Pickle.

 Tip: 

• Green Grapes and pomegranate can also be added to bring in more taste to this irresistible dish

              

  

Dahi Poha

468: Beetroot Sambhar

'Sambhar', is a balanced dish with lentils and vegetables blended along with Indian Spices.  This is the best accompaniment to any South Indian Meal. In Tamil Nadu where sambhar usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. Beetroot Sambhar is healthy sambhar recipe where beetroot is used as main vegetable. Make delicious Beetroot Sambhar using this simple recipe from Madappalli. This sambhar can be served with rice, idli, and dosa. 

Ingredients:

Beetroot                                         1 cup (Chopped like cubes)

Tamarind                                       1 gooseberry sized

Green chilies, halved vertically-        2 no.

Curry leaves-                                  2 sprigs

Salt-                                              To taste

Asafetida Powder                            ¼ Tsp.

Red Chili powder-                            1/2 tsp or adjust according to your taste

Sambhar Powder                             2 Tbsp.

Coriander leaves (chopped)               1 Tbsp.

To pressure cook dal:

Tovar Dhal/Sambhar Lentil                ½ cup

Water                                              1 cup

Turmeric powder-                             1/4 tsp

Tomato -                                          1 medium sized

Coconut Oil                                       1 Tsp.

For tempering:

Coconut oil                                        1 tbsp.

Black mustard seeds                          ½ Tsp.

Fenugreek seeds                                1/8 Tsp.

Asafetida Powder                                ½ Tsp.   

Method:

• Pressure cooks the dal with water till it sinks, turmeric powder, 1 tsp of oil and tomatoes for 3 whistles. Let the pressure releases, mash well and keep aside.
• Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
• Mix sambar powder, chili powder and asafetida powder (Hing) in it and set aside.
• In a kadai, add cooked dal , chopped Beetroots, and green chilies.  Cook in low flame till the veggies get cooked fully.
• Now add the tamarind and sambhar powder mixture and allow to boil for 5 minutes in a medium flame.
• If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
• Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients.
• Pour the seasoning to sambar and add chopped coriander leaves and close with lid.
• Serve piping hot with rice and ghee and vegetables.
• This recipe serves 6.

Beetroot Sambhar

466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

 In my house , Brinjal is our all-time favorite vegetable.  Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai.  If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.

 Ingredients:

Indian Baby Brinjals

Kutti Kathirikkai/ Baby Brinjals            10 nos.

Tomatoes                                            4 nos.

Tamarind Extract                                  2 Tbsp.                                        

Grated Coconut                                     5 Tbsp.

Red chili Powder                                    3 Tbsp.

Coriander Powder                                  3 Tbsp.

Turmeric Powder                                    ½ Tsp.

Fennel powder                                        ½ Tsp.

Salt                                                       To Taste.

Gingely Oil                                             For frying the Brinjals

For Seasoning:

Gingelly oil                                            1 Tbsp.

Mustard seeds                                       1 Tsp.

Curry leaves                                          few

Fenugreek seeds                                   ¼ Tsp.

Asafetida powder                                   ½ Tsp.

Method:

• Wash and chop the tomatoes. 
• Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame. 
• Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
• Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
• Heat the oil in a deep  pan, fry the Brinjals till crispy. Keep aside.
• In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
• Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
• Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
• Turn off the heat when gravy thickens and oil oozes on the sides of pan.
• Finally garnish with fresh coriander leaves, and serve with hot rice. 
• It will stay 2 weeks in the refrigerator.

Note:

• Use only  baby Brinjals. Here I used Indian  baby brinjals
• Sesame oil/Gingely Oil  is must for this recipe, because it gives nice flavor and aroma.

My other Version of Ennai Kathrikkai kuzhambhu is here:

Ennai KathirikkaiKuzhambhu

463: Brown Rice Bisi BeLe Bath- Version 2

Bisi BeLe Bath is a signature dish from Karnataka.  Few years back I already posted Bisi Bele Bath recipe in this blog. Today I am going to post the Brown Rice Bisi Bele Bath here. This is a wholesome one pot meal. It has protein from the lentils, carbohydrates from the brown rice, vitamins and minerals from the vegetables. It will grace the taste buds to the last spoonful.

Ingredients

Bisi Bela Bath Powder

Cooked Brown Rice              2 cups.

Tovar Dal/ Spit Pigeon Pea   1/4 cup

Chenna dal                         ¼ cup

Water                                 1 cup - 1 12/ cup

Coconut milk                       ¼ cup (optional)

Bisi Bele Bath Powder       2-3 Tbsps.

Mixed Vegetables                 2 cups

Big Potato                           1 no. (chopped)

Tomatoes                            2  no.  
Turmeric Powder                  ¼ Tsp.
Tamarind                            Lemon size (Soaked in water)

Sugar or Jaggery powder      1 Tsp. 

Salt                                    as per Taste

Coriander leaves                  For decoration

Seasoning

Coconut oil   / Ghee             1 Tbsp.

Mustard & jeera                   1 Tbsp.

Red chilies                          5 no.

Hing                                   1Tsp

Broken Cashew nuts            1 Tbsp. (Optional)

Curry leaves                        few

Method:

• Chop all the vegetables. Heat a pan with one-tablespoon oil. To that add tomatoes, all chopped vegetables sauté them for 5 mins. Switch off heat & allow it to cool. (Sautéing the veggies enhances the taste).
• Soak the Tamarind in hot water and extract the juice and keep aside.
• Now pressure-cook Toor dal & Chenna dal for 2 whistles. Open the pressure cooker; add sautéed vegetables, turmeric powder, Bisi Bele bath powder, tamarind water, , sugar and salt. Mix them well & taste it for the flavors.
• Now slowly mix the cooked rice to the gravy. If necessary add another 1cups water & bring it boil. Keep stirring in between; else the mixture will stick to the bottom. Allow it cook on low heat for 10mins.   Boil well so that rice absorbs spices well. Switch off heat.  

For the Tempering:

•  Heat ghee/oil in a small kadai. When the oil is hot, add mustard seeds  jeera & Hing powder. After they crackle, add small cashew pieces  Sauté on low flame till they are slight brown. Switch off and add curry leaves.
• Pour the tempering over the piping hot Bisi Bele Bath. Decorate with coriander leaves , cover immediately to preserve the aroma.
• Bisi bele bath is ready to serve .Serve it hot drizzled with ghee, chips and  Veg Raita on the sides.

 Notes:

• In this recipe I used frozen vegetables , green beans, and Potatoes. You can add any vegetables to this recipe and make Bisi Bela Anna.
• In Ekadasi days, you can replace rice with Poha/ Broken Wheat/ Oats/ Millets. 

Bisi Bela Bath 

My other Bisi Bela Bath Recipes:

                                                                                                                    Quinoa Bisi Bela Bath

Bisi Bela Bath  

                                         

Brown Rice Bisi Bela Bath 1

         

461: Bisi Bele Bath Masala Powder

Indian food is very tasty and delicious.  The secret is always in the spices.  The great thing is that if you make a batch of a masala like this, you can just keep it on hand and make incredibly tasty dishes very easily. There are several pre-made powder sold in stores but nothing matches freshly homemade powder.

Ingredients:

Chana dal / Slit Bengal gram                    3 Tbsp.

Urdh Dal/ Split Black Gram                       2 Tbsp.

Coriander Seeds / Dhania                         4 Tbsp.

Fenugreek Seeds                                     1 Tsp.

Cumin Seed                                            1 Tsp.

Mustard Seeds                                        1 Tsp.

Poppy Seed / Khus Khus                          1 Tsp.

Fennel Seed                                            1   Tsp.

Cardamom/ elaichi -                                1 no.

Cinnamon / dalchini -                               1 inch 2 piece

Cloves / lavang -                                     3 to 4

Marathi moggu / kapok buds -                  5 to 6

Mace / javitri -                                         little

Dried Red Chilli Byadgi                    -        15 no.

Dried Red Chilli guntur (spicy variety)        10 no.

Oil - to fry spices                                     2 Tsp.

Method:

• Heat a heavy bottom pan; add 2 tsp of refined oil.
• Add black gram, Bengal gram, coriander seeds, cumin seeds, fenugreek, cardamom, cinnamon, cloves, kapok buds and mace and stir fry for 5 minutes in medium flame.
• Add Guntur and Byadagi Chilies and stir fry for 8 minutes in low flame.
• Switch off the flame and transfer the dry roasted ingredients to the plate and mix it well and allow them to cool.
• Transfer it to a mixer jar and grind them together to fine powder. Now Bisi Bele bath powder is ready. Store it in air tight container.

Note:

• Ensure no spices are burnt; in that case the taste will be bitter.
• Usually bisi bele bath is spicy. But if you can’t take much spice reduce the chilies.

 

Bisi Bela Bath Powder