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