I love black urad dal. I have already posted a recipe for Dal Bukhara which uses black urad dal as its main ingredient. Maa Ki Dal is a Punjabi everyday dal made with black urad. There is no addition of butter or cream in this recipe. Traditionally, the creaminess of the dal comes in slow cooking the lentil for hours. I have tried recreating the creaminess by pressure cooking the dal for 30 minutes on a low flame. The dal should be fall apart tender and creamy at the end and that’s what makes this dal so delicious.
This is a Zero Oil recipe. This is an OPOS – One Pot One Shot inspired recipe.

Soak half a cup of black urad for 5-6 hours or preferably over nite.

We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water to avoid burning the ingredients during cooking. Layer chopped onions in the cooker. Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.

Add in the soaked and drained urad dal. Add in one and a half cups of water. Add in the salt, turmeric powder, red chilli powder and asafoetida.

Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame. LOW FLAME!

After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally. Open the cooker and add in the coriander leaves and mix well.

Serve hot with chapati.

Maa Ki Dal Recipe, Kaali Dal, Slow cooked Black Urad Dal Recipe

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Punjabi Maa Ki Dal / Kaali Dal Recipe. Easy recipe for creamy slow cooked Black Urad dal. Recipe made in a pressure cooker.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Punjabi

Serves: 5 servings

Ingredients

• Measurements Used - 1 cup = 250 ml, 1 teaspoon = 5 ml
• ½ cup Urad Dal
• 2 Onions, chopped
• 3 ripe tomatoes
• 1 inch piece of ginger
• 1½ cups water
• 1¼ teaspoon salt
• ½ teaspoon turmeric
• 1 teaspoon red chilli powder
• ¼ teaspoon asafoetida (hing)
• 4 sprigs coriander leaves, chopped fine

Instructions

1. Soak half a cup of black urad for 5-6 hours or preferably over nite.
2. We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water at the end to avoid burning the ingredients during cooking.
3. Layer chopped onions in the cooker.
4. Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.
5. Add in the soaked and drained urad dal.
6. Add in one and a half cups of water. Add in the salt, turmeric, red chilli powder and asafoetida.
7. Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame.
8. After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally.
9. Open the cooker and add in the coriander leaves and mix well.
10. Serve hot with chapati.

Notes

If using a 3 liter pressure cooker, add 1½ cups of water
If using a bigger cooker, add half a cup of water more to avoid burning at the bottom.

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The post Maa Ki Dal Recipe, Kaali Dal, Slow cooked Black Urad Dal Recipe appeared first on Kannamma Cooks.

Seeralam is a very traditional tamil style recipe and there are a lot of variations found across Tamilnadu. While some recipes do not use rice, some vary on the type of lentils used. This is my aunt’s recipe and this is how we make at home. We use equal quantity of chana dal, toor dal, moong dal and rice for this recipe. Me and my son named this dish as lentil nuggets to make it interesting when he was young. The name has stuck with me till now. Its a really healthy recipe and very tasty. It makes for the perfect after school snack. Here is how to do Seeralam.

Soak 3 tablespoon each of moong dal, toor dal, chana dal and raw rice in water for a couple of hours.

Drain the water and use half a cup of the drained water to grind the dals and rice. Add in asafoetida (hing), salt and red chillies while grinding. Grind to a smooth paste.

Fill the idli plate moulds with the ground batter and steam for 15 minutes. You can also use muffin tins or ramekins if you do not have idli plates. After steaming, allow it to cool completely.

Once cooled, remove the cooked dal mixture from the mould and dice it into small pieces. Set aside.

Heat oil in a pan and add in the mustard seeds and the urad dal. Let the seeds splutter. Add in the finely chopped ginger, curry leaves, chopped green chillies and finely chopped onion. Saute for a couple of minutes till the onions are soft. Add in the diced dal-rice idlies and fry for a minute.

Add in the salt and toss well to coat. Finally, add in the fresh shredded coconut and toss well to coat. Remove from heat and serve hot!

Its a perfect evening snack!

Seeralam, Lentil Idli Fry Recipe, Lentil Nuggets

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Recipe for Seeralam - lentil idlies tossed in a masala. A very healthy evening snack for children. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Evening Snack

Cuisine: Tamilnadu

Serves: 2 servings

Ingredients

For the lentil idlies

• 3 tablespoon toor dal
• 3 tablespoon moong dal
• 3 tablespoon chana dal
• 3 tablespoon raw rice
• ¼ teaspoon asafoetida
• ¼ teaspoon salt
• 2 dried red chillies

For tempering

• 2 teaspoon peanut oil
• ¼ mustard seeds
• ½ teaspoon split white urad dal
• ½ inch piece ginger, finely chopped
• 2 green chillies, chopped
• 1 sprig curry leaves
• 1 onion, finely chopped
• ¼ teaspoon salt
• 2 tablespoon fresh shredded coconut

Instructions

1. Soak 3 tablespoon each of moong dal, toor dal, chana dal and raw rice in water for a couple of hours.
2. Drain the water and use half a cup of the drained water to grind the dals and rice. Add in asafoetida (hing), salt and red chillies while grinding. Grind to a smooth paste.
3. Fill the idli plate moulds with the ground batter and steam for 15 minutes. After steaming, allow it to cool completely.
4. Once cooled, remove the cooked dal mixture from the mould and dice it into small pieces. Set aside.
5. Heat oil in a pan and add in the mustard seeds and the urad dal. Let the seeds splutter. Add in the finely chopped ginger, curry leaves, chopped green chillies and finely chopped onion. Saute for a couple of minutes till the onions are soft.
6. Add in the diced dal-rice idlies and fry for a minute. Add in the salt and toss well to coat. Finally, add in the fresh shredded coconut and toss well to coat. Remove from heat and serve hot!

3.5.3208

The post Seeralam, Lentil Idli Fry Recipe, Lentil Nuggets appeared first on Kannamma Cooks.

Moong dal is my husband’s favorite lentil. I have shared a lot of recipes using green moong dal like Moong Dal Masiyal, Moong Dal Upma, Moong Dal Vadai, Moong Dal Sambar to name a few. Pesarattu dosa is made with moong dal. This dosa does not need fermentation like the traditional dosa. With a little planning, breakfast or dinner can be made in a moments notice. Here is how to do Pesarattu dosa.

For the batter: Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. The raw rice gives the dosa a very crispy texture. Fenugreek seeds is an optional ingredient. I add fenugreek as it aids in digestion. Do not add too much as it will make the batter bitter. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add up-to a cup of water while grinding.

For making Pesarattu:
If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.

Heat the dosa griddle until medium hot.
Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.

Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.

Serve hot with chutney of your choice.

Pesarattu Recipe, Green Moong Dal Dosa / Crepe

 

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Prep time

5 hours

Cook time

15 mins

Total time

5 hours 15 mins

 

Pesarattu Recipe, Pesarattu Dosa, Green Moong Dal Dosa / Crepe Recipe made with moong dal and rice. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Dosa / Crepe

Cuisine: South Indian

Serves: 25 dosas

Ingredients

• 1 cup whole green moong dal
• ½ cup raw rice
• ¼ teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1 inch piece of ginger
• 3 green chillies
• 1 teaspoon salt
• 3 tablespoon Oil for making pesarattu

Instructions

For the batter:

1. Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Over night is fine too. After soaking, drain the water and grind the mixture to a fine paste along with the cumin seeds, ginger, green chillies, and salt. Add upto a cup of water while grinding.

For making Pesarattu:

1. Heat the dosa griddle until medium hot.
2. Add ⅓ cup batter and swirl to completely cover the dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the pesarattu.
3. Cover the skillet with a pan and cook for 30 seconds. Cook until underside of the pesarattu dosa is golden brown. Loosen the edges of the pesarattu dosa with a steel spatula. Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.

3.5.3208

The post Pesarattu Recipe, Moong Dal Dosa appeared first on Kannamma Cooks.

This is a very easy recipe for Kerala style Kadala Curry. We love puttu at home. I do not have my puttu kutty for making puttu here in Hong Kong. But I make kadala curry often and I serve it with idli, chapati or even dosa. It goes perfectly well. Here is how to make Kerala style kadala curry. This is how we make at home. Here is how to do kadala curry.

Soak the black chana / kala chana over night in water.

Now, some prep work. We will make a paste for the kadala curry. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.

Take a pressure cooker (I used a 3 liter pressure cooker) and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water. Cover and cook for 30 minutes on a low flame. After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside.

Take a pan and saute fresh coconut in a teaspoon of oil on a low flame for 5 minutes until slightly golden.

Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.

Simmer the curry for a couple of minutes. Remove from heat.

Tempering:

Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry.

Serve kadala curry with puttu, idli, chapati or even dosa.

5.0 from 1 reviews

Kerala Kadala Curry Recipe, Easy Kadala Curry

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Recipe for Kerala Style Kadala Curry. Perfect side dish for puttu or chapati. Made with kala channa.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kerala

Serves: 6 servings

Ingredients

For Masala Paste

• 2 ripe tomatoes
• 6 cloves garlic
• 1 inch piece ginger
• 1 clove
• 1 cardamom
• 1 teaspoon fennel seeds

Other Ingredients

• ½ cup black chana / kala chana
• 2 onions, sliced
• 1 teaspoon salt
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoon coriander powder

For Coconut Paste

• ⅓ cup fresh coconut
• 1 teaspoon coconut oil

For Tempering

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies

Instructions

1. Soak the black chana / kala chana over night in water.
2. Grind the tomatoes, garlic, ginger, cloves, fennel seeds and cardamom to a smooth paste. No need to add any water while grinding. Set aside.
3. Take a pressure cooker and add in the sliced onions, the ground masala, soaked and drained chana, salt, red chilli powder, turmeric powder, coriander powder and a cup (250 ml) of water. Cover and cook for 30 minutes on a low flame. After the 30 minutes, remove from heat and wait for the pressure to settle naturally. Set aside.
4. Take a pan and saute fresh coconut in a teaspoon of oil for 5 minutes until slightly golden.
5. Grind the fresh roasted coconut with half a cup of water to a fine paste. Add it to the curry.
6. Simmer the curry for a couple of minutes. Remove from heat.
7. Heat coconut oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds pop. Add it to the curry.

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The post Kerala Kadala Curry Recipe, Easy Kadala Curry appeared first on Kannamma Cooks.

I love Tamilnadu style sambar sadam. Its the perfect comfort food for lunch. I love both bisi bele bath as well as sambar sadam. Here is the recipe for Bisi Bele Bath. This is Chef.Palanisamy’s recipe for sambar sadam. His sambar sadam is legendary. Here it is.

First lets do some Prep Work.
We will need to grind a masala for sambar sadam.

Heat a teaspoon of ghee in a pan and add in all the masala ingredients except coconut. Saute the spices till fragrant on a low flame. Add in the coconut and saute till the coconut is slightly brown. Set aside to cool.

Grind the roasted spices to a smooth paste with half a cup of water. Set aside.

Soak a gooseberry sized tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and set aside.

Boil the veggies along with onion, tomato and tamarind pulp. Cook the veggies in the cooker for 2 whistles (5-6 minutes). Remove from heat and wait for the pressure to release in the cooker naturally.
Veggies: Use vegetables of your choice like Carrot, Beans, Chow-Chow, Drumstick etc.. Use a total of 2 cups of veggies.

Now, Lets cook the rice and dal. Soak the dal and rice in water for half an hour. We will be using raw rice for this recipe. Another thing is to use equal quantity of dal and rice. I have used half a cup each of toor dal and sona masuri rice. Cook the dal and rice in a pressure cooker with 3 cups of water for 5 whistles. Remove from the stove and wait for the pressure to release.

Open the cooker and mash the rice and dal with the back of a ladle. Set aside.

Now the final tempering and assembly.

Heat oil in a pan and add in the cumin seeds, mustard seeds, red chillies and curry leaves. Let the seeds splutter. Add in half a cup of water and the ground masala. Add in asafoetida (hing), turmeric powder and salt. Let it simmer for a minute.

Add in the boiled veggie mixture. Let it simmer for 5 minutes more.

Add in the cooked dal rice mixture and mix well. Add in the ghee. The rice mixture will be slightly liquid. The rice mixture will thicken as it cools.

Remove from heat and allow it to cool for atleast 30 minutes before serving.

Sambar Sadam, Sambar Rice Recipe

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Easy recipe for Sambar Sadam, Sambar Rice Recipe. Easy Tamilnadu style Sambar Sadam in pressure cooker.

Author: Kannamma - Suguna Vinodh

Recipe type: Main Dish

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

For the Sambar Sadam Masala

• 1 teaspoon ghee
• ½ cup fresh shredded coconut
• 1½ teaspoon coriander seeds
• 1½ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• 3 dried red chillies
• 1 teaspoon black pepper

For Boiling Veggies

• 1 onion, diced
• 1 tomato, diced
• 2 cups veggies (carrot, beans, chow chow, drumstick)
• gooseberry sized tamarind

Cooking Rice and Dal

• ½ cup toor dal
• ½ cup raw rice (sona masuri)
• 3 cups water

For Tempering

• 1 teaspoon sesame oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 3 dried red chillies
• 2 sprigs curry leaves
• ¼ teaspoon asafoetida (hing)
• ½ teaspoon turmeric powder
• 1½ teaspoon salt
• 2 tablespoon ghee

Instructions

For the Sambar Sadam Masala

1. Heat a teaspoon of ghee in a pan and add in all the masala ingredients except coconut. Saute the spices till fragrant on a low flame. Add in the coconut and saute till the coconut is slightly brown. Set aside to cool. Grind the roasted spices to a smooth paste with half a cup of water. Set aside.

For boiling veggies

1. Soak a gooseberry sized tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and set aside.
2. Boil the veggies in a pressure cooker to cook the veggies. Cook the veggies in the cooker for 2 whistles (5-6 minutes) and let the pressure settle in the cooker naturally.

Cooking Rice and Dal

1. Soak the dal and rice in water for half an hour. Cook the dal and rice in a pressure cooker with 3 cups of water for 5 whistles. Remove from the stove and wait for the pressure to release. Open the cooker and mash the rice and dal with the back of a ladle. Set aside.

Final tempering

1. Heat oil in a pan and add in the cumin seeds, mustard seeds, red chillies and curry leaves. Add in half a cup of water and the ground masala. Add in asafoetida (hing), turmeric powder and salt. Let it simmer for a minute. Add in the boiled veggie mixture. Let it simmer for 5 minutes more.
2. Add in the cooked dal rice mixture and mix well. Add in the ghee. The rice mixture will be slightly liquidy. The rice mixture will thicken as it cools.
3. Remove from heat and allow it to cool for atleast 30 minutes before serving.

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The post Sambar Sadam, Sambar Rice Recipe appeared first on Kannamma Cooks.

The first time I had Vadacurry was during my college days in Chennai. I loved it so much and I still do. I tried this recipe recently and I was thrilled to bits. The traditional way to do the vadacurry is to deep fry the vadais and then add it to the curry. But I am steaming the vadais today to keep it a little more healthier. This recipe has been minimally adapted from Chef.Dhamu. Here is how to do Vadacurry.

Soak chana dal (kadalai paruppu) in water for 3 hours. Grind the chana dal with salt and fennel seeds sprinkling very little water while grinding. Grind to a slightly coarse paste. Transfer the ground paste to an idli plate.

Steam the paste for 15 minutes. After steaming, break the cooked lentil into bite sized pieces. Set aside.

Heat oil in a pan and add in fennel seeds, cardamom cloves and dried red chillies. Add in the chopped onions and saute till the onions are slightly brown.

Take a mixie jar and add in the tomatoes, garlic and ginger to the jar. Grind to a smooth paste. Add the ground tomato-ginger-garlic paste to the pan. Add in the salt, turmeric powder, red chilli powder and coriander powder.

Add 2 cups of water to the pan. Cover the pan with a lid and allow it to simmer for 20-25 minutes till the masala is well cooked and the raw smell of the masala powders are gone.

Add in the roughly chopped mint leaves and coriander leaves.

Add in the cooked lentil pieces and simmer for a couple of minutes. Vadacurry is ready!

Vadacurry Recipe, Vadacurry using steamed Vadai

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Vadacurry recipe using steamed Vadai. Recipe adapted from Chef. Dhamu. Deepavali special Vadacurry.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 5 servings

Ingredients

For seaming the vadai

• 1 cup chana dal (kadalai paruppu)
• ½ teaspoon salt
• 1 teaspoon fennel seeds

For the curry

• 4 teaspoon oil
• 1 teaspoon fennel seeds
• 2 cardamom
• 2 cloves
• 2 dried red chillies
• 2 onions, finely chopped
• 3 tomatoes
• 6 cloves garlic
• 1 inch piece ginger
• ½ teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 10 stalks of mint leaves
• 5 stalks of coriander leaves

Instructions

1. Soak chana dal in water for 3 hours. Grind the chana dal with salt and fennel seeds sprinkling very little water while grinding. Grind to a slightly coarse paste. Transfer the ground paste to an idli plate.
2. Steam the paste for 15 minutes. After steaming, break the cooked lentil into bite sized pieces. Set aside.
3. Heat oil in a pan and add in fennel seeds, cardamom, cloves and dried red chillies. Add in the chopped onions and saute till the onions are slightly brown.
4. Take a mixie jar and add in the tomatoes, garlic and ginger to the jar. Grind to a smooth paste. Add the ground tomato-ginger-garlic paste to the pan. Add in the salt, turmeric powder, red chilli powder and coriander powder.
5. Add 2 cups of water to the pan. Cover the pan with a lid and allow it to simmer for 20-25 minutes.
6. Add in the roughly chopped mint leaves and coriander leaves.
7. Add in the cooked lentil pieces and simmer for a couple of minutes. Vadacurry is ready!

3.5.3208

The post Vadacurry Recipe, Vadacurry using steamed Vadai appeared first on Kannamma Cooks.

Recipe for Mint Rasam / Pudina Rasam. Mint Broth recipe. South Indian style mint rasam. Excellent home remedy for cold and flu.

I love making Pudina Rasam. I always make this rasam whenever we prepare a heavy meal. Mint has got a lot of digestive properties. I even serve the rasam as a soup / first course before starting the meal. Do make a big batch as almost everyone always go for seconds. Pudina Rasam is an excellent home remedy to clear stuffy nose instantly. I make a big batch all the time when someone is down with cold. My son likes this rasam a lot as he likes the flavour of mint leaves. The rasam is so comforting. You can serve it as a broth or even mix it with cooked white rice and serve as rasam sadam. Do try it at home.

Here is the video of how to make it.

Tamarind Pulp
Soak the tamarind in water for 20 minutes until it’s very soft and pliable. Gently squeeze the soaked tamarind to extract all the juices. Discard any seeds or fiber after squeezing. Tamarind pulp is ready. Set aside.

Heat ghee in a pan and add in the curry leaves and cumin seeds. Saute on a low flame for 30 seconds.

Add in the turmeric powder and rasam powder. Make sure the flame of the stove is at the lowest possible as you do not want the spice powders to burn. Saute for 10 seconds.

Note: Rasam Powder
I have used home made rasam powder. You can get the recipe here.
Store bought rasam powder works fine too!

Add in the cooked toor dal.
Toor Dal:
(Cook 1/4 cup of toor dal with 1 cup of water for 10 minutes in a pressure cooker. Allow the pressure from the cooker to release naturally. On opening, I mashed the dal with the back of a cup.)

Add in fresh cracked pepper and the tamarind pulp.

Bring to a simmer. The broth will foam up and start to bubble on the sides. When it starts boiling, switch off the flame. Do not allow the rasam to boil for a long time.

Take a bowl and add in the salt, coriander leaves and mint leaves. Add in the hot rasam immediately to the bowl.

The mint leaves and coriander leaves will wilt once the hot rasam is added to the bowl. Immediately, close the bowl with a tight lid and allow the flavours to develop. Do not open for the next 15 minutes.

After 15 minutes, strain the rasam. Press the strained mixture with a back of a ladle to extract most of the flavours.

Serve hot as a broth or mix it with rice and serve as rasam sadam.

Pudina Rasam, Mint Rasam Recipe, How to make Mint Rasam / Broth

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe for Mint Rasam / Pudina Rasam. Mint Broth recipe. South Indian style mint rasam. Excellent home remedy for cold and flu.

Author: Kannamma - Suguna Vinodh

Recipe type: Soup

Cuisine: Tamilnadu

Serves: 3 cups

Ingredients

For Tamarind Pulp

• half a lime size tamarind
• 1.5 cups water

For Cooking Toor Dal

• ¼ cup toor dal
• 1 cup water

Other Ingredients

• 1 teaspoon ghee
• ½ teaspoon cumin seeds
• 1 sprig curry leaves
• ½ teaspoon turmeric powder
• ¾ teaspoon rasam powder
• ½ teaspoon cracked pepper
• ½ teaspoon salt
• 3 sprigs mint leaves
• 2 sprigs coriander leaves

Instructions

1. Soak the tamarind in water for 20 minutes until it’s very soft and pliable. Gently squeeze the soaked tamarind to extract all the juices. Discard any seeds or fiber after squeezing. Set aside.
2. Heat ghee in a pan and add in the curry leaves and cumin seeds. Saute on a low flame for 30 seconds.
3. Add in the turmeric powder and rasam powder. Saute for 10 seconds on a low flame.
4. Cook toor dal with water for 10 minutes in a pressure cooker. Add in the cooked toor dal.
5. Add in fresh cracked pepper and the tamarind pulp.
6. Bring to a simmer. The broth wiill foam up and start to bubble on the sides. When it starts boiling, switch off the flame. Do not allow the rasam to boil for a long time.
7. Take a bowl and add in the salt, coriander leaves and mint leaves. Add in the hot rasam immediately to the bowl.
8. Close the bowl with a tight lid and allow the flavours to develop for 15 minutes.
9. Strain the rasam and serve hot.

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The post Pudina Rasam, Mint Rasam Recipe, How to make Mint Rasam / Broth appeared first on Kannamma Cooks.

Methi Dal recipe made with fresh methi – fenugreek leaves and toor dal. Methi dal recipe. Serve with rice or roti / chapati. with step by step pictures.

Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and dry red chillies. Wait for the mustard seeds to splutter. Add in the asafoetida (hing) and turmeric powder. Add in the chopped onions and saute for a minute.

Add in the tomatoes, salt and the methi leaves. Saute till the tomatoes are juiced down and the methi is fully cooked and there is very little moisture left.

Add in the cooked yellow moong dal. Simmer for a minute. If the dal is very thick, add in 1/4 cup of water to adjust the consistency of the dal.
Note: Cook half a cup of moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and wait for the pressure from the cooker to settle down.

Add in a teaspoon of ghee and remove from heat. Serve hot.

5.0 from 2 reviews

Methi Dal Recipe, How to make Methi Dal - Fenugreek Leaves Dal

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Methi Dal recipe made with fresh methi - fenugreek leaves and toor dal. Methi dal recipe. Serve with rice or roti / chapati.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 2 teaspoon peanut oil
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 sprig curry leaves
• 2 dried red chillies
• ¼ teaspoon asafoetida (hing)
• ¼ teaspoon turmeric powder
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon salt
• 1 cup fresh methi leaves
• ½ cup yellow moong dal
• 1 teaspoon ghee

Instructions

1. Heat oil in a pan and add in the mustard seeds, cumin seeds, curry leaves and dry red chillies. Wait for the mustard seeds to splutter. Add in the asafoetida (hing) and turmeric powder. Add in the chopped onions and saute for a minute.
2. Add in the tomatoes, salt and the methi leaves. Saute till the tomatoes are juiced down and the methi is fully cooked and there is very little moisture left.
3. Add in the cooked yellow moong dal. Simmer for a minute. If the dal is very thick, add in ¼ cup of water to adjust the consistency of the dal.
4. Add in the ghee and remove from heat. Serve hot!

Notes

For Cooking Dal
Cook half a cup of moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and wait for the pressure from the cooker to settle down.

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The post Methi Dal Recipe, How to make Methi Dal – Fenugreek Leaves Dal appeared first on Kannamma Cooks.

If you are from Coimbatore and around, arisi paruppu sadam would be a home favorite. Arisi Paruppu Sadam is a one pot dish made with rice and lentils and flavored with spices and masala. I have already shared the regular recipe here. Pavithara Rathinavel, one of our readers mailed me saying that the arisi paruppu sadam made in pollachi and nearby areas is a little different from the regular recipe and that I should give it a try. This is her mothers recipe. The dish turned out to be awesome and I have already made it almost every week last month. Here is how to do arisi paruppu sadam, Pollachi style.

Prep Work
Wash and soak the rice and dal in water before starting to cook. Let it soak for atleast 20-30 minutes.

Ground Masala
We will need to make a masala paste. Get all the ingredients ready.

Grind all the ingredients with 1/4 cup of water to a very fine smooth paste. Set aside.

Putting it together
Heat oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped onions. Saute till the onions are soft and starting to brown.

Add in the ground masala paste, salt and turmeric to the pan. Saute for a couple of minutes.

We are using one cup of rice and half cup of dal today. For this quantity, we will be using 3.5 cups of water. Add in the water and bring it to a boil. Strain the rice and dal and add it to the pan. Check for seasoning. Adjust for salt if need be at this stage. Let the mixture come to a boil. Mix well once and cover the pan.

Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!

Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!

5.0 from 2 reviews

Pollachi Style Arisi Paruppu Sadam Recipe

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Pollachi Style Arisi Paruppu Sadam Recipe

Author: Kannamma - Suguna Vinodh

Recipe type: Main Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the Masala

• 2 red chillies
• 4 garlic cloves
• ½ teaspoon black pepper corns
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 sprig curry leaves
• 1 inch cinnamon stick

Other Ingredients

• 1 cup rice (like sona masuri variety)
• ½ cup toor dal
• 3.5 cups water
• 2 teaspoon peanut oil
• ¼ teaspoon mustard seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 teaspoon salt
• ½ teaspoon turmeric

Instructions

1. Wash and soak the rice and dal in water before starting to cook. Let it soak for atleast 20-30 minutes.
2. Grind all the ingredients listed under masala paste with ¼ cup of water to a very fine smooth paste. Set aside.
3. Heat oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped onions. Saute till the onions are soft and starting to brown.
4. Add in the ground masala paste, salt and turmeric to the pan. Saute for a couple of minutes.
5. Add in the water and bring it to a boil. Strain the rice and dal and add it to the pan.
6. Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally.
7. Serve hot with ghee.

3.5.3226

The post Pollachi Style Arisi Paruppu Sadam Recipe appeared first on Kannamma Cooks.

Recipe for white pattani kuzhambu for rice and roti. Dry peas kuzhambu South Indian Tamilnadu style recipe. With step by step pictures.

This recipe for white pattani kuzhambu is my aunts recipe. She used to do this at-least once a week and served it with rice or chapati. She would do it for lunch and I just loved it with rice. Here is the recipe.

White Peas
This kuzhambu – curry is made with white dry peas – vellai pattani.

Soak the peas in water over-nite. After soaking, wash the peas and drain. Set aside.

Masala Paste
Grind the tomatoes with ginger, garlic and spices (clove, cinnamon and cardamom) to a smooth paste. I have used 4 big  tomatoes in this recipe. Tomatoes are the only souring agent. So use a lot of tomatoes for a nice tangy curry.

Heat oil in a pan and add in the chopped onions. Saute for a couple of minutes.

Add in the ground masala paste, salt, turmeric, coriander powder and red chilli powder. Add in the green chillies and drained peas. I also added one medium sized peeled and chopped potato. Potato makes the curry very creamy. Add in 2 cups of water.

Cover the pressure pan and cook on a low flame for 20 minutes – (about 15 whistles). I like the peas to be fully cooked and fall apart tender. After 20 minutes, remove from heat and allow the pressure from the cooker to settle naturally.

Final finishing
Grind coconut, fried gram (pottu kadalai), fennel seeds (sombu) with quarter cup of water to a smooth paste.

Add the ground paste and curry leaves to the kuzhambu.  If the curry is very thick, add in little water to dilute and simmer the curry for 10 more minutes.

White Pattani Kuzhambu, Dry Peas Curry

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Recipe for white pattani kuzhambu for rice and roti. Dry peas kuzhambu South Indian Tamilnadu style recipe. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 6 servings

Ingredients

Masala Paste

• 4 tomatoes
• 1 inch piece ginger
• 5 cloves garlic
• 1 inch piece cinnamon
• 1 clove
• 1 cardamom

For Coconut Paste

• ¼ cup fresh shredded coconut
• 2 teaspoon fried gram (pottu kadalai)
• 1 teaspoon fennel seeds (sombu)

Other Ingredients

• 1 cup white dry peas
• 2 teaspoon peanut oil
• 1 onion, chopped
• 1¼ teaspoon salt
• ½ teaspoon turmeric
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 2 green chillies
• 1 potato, peeled and diced
• 2 sprigs curry leaves

Instructions

1. Soak the peas in water over nite. Wash the peas after soaking and drain the peas. Set aside.
2. Grind the tomatoes with ginger, garlic and spices (clove, cinnamon and cardamom) to a smooth paste.
3. Add in the ground masala paste, salt, turmeric, coriander powder and red chilli powder. Add in the green chillies and drained peas. Add in the peeled and chopped potatoes and two cups of water.
4. Cover the pressure pan and cook on a low flame for 20 minutes – (about 15 whistles). Remove from heat and allow the pressure from the cooker to settle naturally.

Final finishing

1. Grind coconut, fried gram (pottu kadalai), fennel seeds (sombu) with quarter cup of water to a smooth paste.
2. Add the ground paste and curry leaves to the kuzhambu. If the curry is very thick, add in little water to dilute and simmer the curry for 10 more minutes.

3.5.3226

The post White Pattani Kuzhambu, Dry Peas Curry appeared first on Kannamma Cooks.

Recipe for millet sambar sadam made with thinai – foxtail millet. Healthy South Indian Tamil style sambar sadam made with millets and toor dal. With step by step pictures.

Thinai or Foxtail millet is one of the oldest and widely used millet throughout Asia for centuries. There is an old saying in Tamil. வினை விதைத்தவன் வினை அறுப்பான், தினை வினைத்தவன் தினை அறுப்பான். This is the English equivalent of “As you sow, so shall you reap”. Foxtail millet is one of the oldest millet to have been recorded since the sangam period. Foxtail millet is supposed to have been served to Lord Muruga.

Here is how to do easy sambar rice using foxtail millet – thinai and toor dal.
Boil millet and dal:
Soak the dal and millet in water for one hour. Drain the water. I have used half a cup each of toor dal and millet. Add 3 cups of water. I like to cook the millets and dal mixture in a pressure cooker using the pot in pot method. Add a cup of water to the cooker. Place the pot with millet-dal-water inside the cooker. Cook for 6-7 whistles. Cooking directly causes a lot of spewing and mess in the kitchen. This is easily avoided by using the pot in pot method. I always cook dal and rice / millet using pot in pot method only. After cooking for 6-7 whistles, remove from heat and wait for the pressure to settle. Set aside.

Putting the sambar together:
Take a 3 or 4 litre pressure cooker and add in the chopped onion and tomato. Top the veggies with home made tamarind paste, salt, turmeric powder and sambar powder. Add in the cooked dal and millet mixture.

Cook for 2 whistles. Remove from heat and wait for the pressure to settle. Set aside.
Note: We did not add any water at this stage. If using a bigger cooker, add half a cup of more water to avoid burning at the bottom.

Open the cooker and mix everything well to combine.

Tempering:
Heat ghee in a pan and add in mustard seeds, fenugreek seeds and cumin seeds. Let the mustard seeds splutter. Add in the asafoetida and curry leaves. Once the curry leaves are crisp, add the tempering to the sambar rice. Serve hot!

Thinai Sambar Sadam, Foxtail Millet Sambar Rice Recipe

 

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Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

 

Recipe for millet sambar sadam made with thinai - foxtail millet. Healthy South Indian Tamil style sambar sadam made with millets and toor dal.

Author: Kannamma - Suguna Vinodh

Recipe type: main

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

For Cooking Millet and Dal

• ½ cup thinai arisi - foxtail millet
• ½ cup toor dal
• 3 cups water

Other Ingredients

• 1 onion, chopped
• 1 tomato, chopped
• 2 teaspoon sambar powder
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 1½ tablespoon tamarind paste

Tempering

• 2 teaspoon ghee
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 5 fenugreek seeds
• 1 sprig curry leaves
• ¼ teaspoon asafoetida (perungayam - hing)

Instructions

Boil Millet and Dal:

1. Soak the dal and millet in water for one hour. Drain the water. Add 3 cups of water and cook for 6-7 whistles. After cooking for 6-7 whistles, remove from heat and wait for the pressure to settle. Set aside.

Putting the Sambar Rice together:

1. Take a 3 or 4 litre pressure cooker and add in the chopped onion and tomato. Top the veggies with home made tamarind paste, salt, turmeric powder and sambar powder. Add in the cooked dal and millet mixture. Cook for 2 whistles. Remove from heat and wait for the pressure to settle. Set aside. Open the cooker and mix everything well to combine.

Tempering:

1. Heat ghee in a pan and add in mustard seeds, fenugreek seeds and cumin seeds. Let the mustard seeds splutter. Add in the asafoetida and curry leaves. Once the curry leaves are crisp, add the tempering to the sambar rice.
2. Serve hot!

3.5.3226

The post Thinai Sambar Sadam, Foxtail Millet Sambar Rice Recipe appeared first on Kannamma Cooks.

Mor Sambar or Sambar made with buttermilk is a nice variation to the usual sambar made for lunch. This is a very simple recipe and can be made within minutes. I have adapted this recipe from Mrs. Anuradha Krishnamoorthy.  Also, here is the recipe for traditional Mor-kuzhambu.

Prep Work
Mix 3/4 cup of plain yogurt (curd) with 1/2 cup of water and mix well with a whisk to get rid of lumps. Set aside.
Boil 1/3 cup of Toor dal with a cup of water in a pressure cooker for 5 whistles. Remove from heat and allow the pressure to settle naturally. Set aside.

Fry the ladies finger in a teaspoon of oil and a pinch of salt until the veggie is brown and no more slimy. Set aside.

Masala Powder

Dry roast coriander seeds and dry red chillies on a low flame until the seeds are slightly brown and very aromatic. Remove from the skillet and set aside on a plate to cool. In the same skillet, dry roast fenugreek seeds (vendayam) on a low flame until the seeds are slightly brown and very aromatic. The fenugreek seeds will start to splutter once its roasted. Roasting the fenugreek seeds will reduce the bitterness in the seeds. Do not use a lot of fenugreek seeds. The curry will become very bitter. Once roasted, remove from the skillet and set aside on a plate to cool.

Grind the roasted seeds and the chilli to a fine powder. Set aside.

I have been using my Panasonic heavy duty mixie for over a decade now and its still going strong. My mom, aunt and Vinodh’s aunt all use Panasonic and we love it as it does a great job of grinding masalas to a fine powder or paste. Here is where you can buy them.

Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the asafoetida powder (perungayam – hing). Add half a cup of water and the ground masala powder. Simmer for a couple of minutes.

Add a cup of water and the cooked dal mixture. Add in the fried ladies finger and salt. Let the mixture come to a full boil.

Switch off the flame and add in the yogurt-water mixture.

Serve hot with rice.

Mor Sambar

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Mor Sambar or Sambar made with buttermilk is a nice variation to the usual sambar made for lunch. This is a very simple recipe and can be made within minutes.

Author: Kannamma - Suguna Vinodh

Recipe type: curry

Cuisine: Tamilnadu

Serves: 5 servings

Ingredients

Prep

• ¾ cup Plain Yogurt - Curd
• ⅓ cup Toor Dal

For Frying Ladies Finger

• 15 Ladies Finger, cut into inch size pieces
• 1 teaspoon sunflower oil
• a pinch of salt

For the Curry

• 2 teaspoon coriander seeds
• 5 dry red chillies
• ½ teaspoon fenugreek seeds
• 1 teaspoon sesame oil
• ¼ teaspoon mustard seeds
• 1 sprig curry leaves
• ¼ teaspoon asafoetida
• 1 teaspoon salt

Instructions

Prep

1. Mix ¾ cup of plain yogurt (curd) with ½ cup of water and mix well with a whisk to get rid of lumps. Set aside.
2. Boil ⅓ cup of Toor dal with a cup of water in a pressure cooker for 5 whistles. Remove from heat and allow the pressure to settle naturally. Set aside.

For Frying Ladies Finger

1. Fry the ladies finger in a teaspoon of oil and a pinch of salt until the veggie is brown and no more slimy. Set aside.

For the Curry

1. Dry roast coriander seeds and dry red chillies on a low flame until the seeds are slightly brown and very aromatic. Dry roast fenugreek seeds on a low flame until the seeds are slightly brown and very aromatic. Remove from the skillet and set aside on a plate to cool.
2. Grind the roasted seeds and the chilli to a fine powder. Set aside.
3. Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the asafoetida powder (perungayam – hing). Add half a cup of water and the ground masala powder. Simmer for a couple of minutes.
4. Add a cup of water and the cooked dal mixture. Add in the fried ladies finger and salt. Let the mixture come to a full boil.
5. Switch off the flame and add in the yogurt-water mixture.
6. Serve hot with rice.

3.5.3226

The post Mor Sambar appeared first on Kannamma Cooks.

Paruppu Thogayal Recipe. Easy to do and very tasty side dish, served with rice for lunch. Made with lentils – toor dal and coconut. With step by step pictures.

Note:
For Chutneys and masala powders, I use a combination of Byadagi chillies and the regular Tamil gundu chillies or Guntur chillies. Byadagi chillies are not very spicy but it gives a very bright red colour to the chutney when ground. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma. I have used Byadagi chillies today for the thogayal. They impart a bright red colour to the chutney that’s very appealing. If you want a spicy chutney, add a combination of byadagi and guntur chillies.

Prep Work:
First, we will be charring the tamarind in fire. Its called as “sutta puli” in tamil. Take a marble size tamarind and press with fingers to form a sphere. Insert the tamarind in a skewer and char it in fire on a gas stove for 15-20 seconds. The outer skin would turn black. Remove and set aside to cool.

Heat oil in a heavy skillet and add in the toor dal and dry red chillies. Slowly roast the lentils on a low flame till the lentils are light brown in colour. Set aside on a plate to cool.

Dry roast fresh shredded coconut on a low flame till it slightly changes colour. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool. If you like the flavor of raw coconut, you can skip this step of roasting coconuts.

Note: If you want a rich thogayal, add more shredded coconut.

Grinding:

Take all the prepared ingredients, raw garlic, salt and grind it in a heavy duty mixie jar with very little water (upto 1/4 cup water) to a thick paste.

I have been using my Panasonic heavy duty mixie for over a decade now and its still going strong. My mom, aunt and Vinodh’s aunt all use Panasonic and we love it as it does a great job of grinding masalas to a fine powder or paste. Here is where you can buy them.

Serve hot with rice and ghee. Ghee is a must!!!!

Paruppu Thogayal - Lentil Chutney for Rice

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Paruppu Thogayal Recipe. Easy to do and very tasty side dish, served with rice for lunch. Made with lentils - toor dal and coconut. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 1 Marble size tamarind
• ½ cup toor dal
• 3 Byadagi chillies
• 2 Guntur Chillies
• ⅓ cup fresh shredded coconut
• ¼ teaspoon salt
• 5 cloves garlic

Instructions

1. Insert the tamarind in a skewer and char it in fire on a gas stove for 15-20 seconds. The outer skin would turn black. Remove and set aside to cool.
2. Heat oil in a heavy skillet and add in the toor dal and dry red chillies. Slowly roast the lentils on a low flame till the lentils are light brown in colour. Set aside on a plate to cool.
3. Dry roast fresh shredded coconut on a low flame till it slightly changes colour. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool.
4. Take all the prepared ingredients, salt, raw garlic and grind it in a heavy duty mixie jar with very little water (upto ¼ cup water) to a thick paste.
5. Serve hot with rice.

3.5.3226

The post Paruppu Thogayal – Lentil Chutney for Rice appeared first on Kannamma Cooks.

Recipe for Pudalangai Paal Kootu made with snake gourd and toor dal. Easy everyday lentil recipe. The addition of milk gives a very nice creamy taste.

I am not a milk person. I do not like milk. I do not like yogurt too! Milk in coffee is fine. But plain milk and yogurt – no way!!!! Yeah – Please do not judge me. I come from a family that loves milk and yogurt. So, when someone tells my mom, how come Suguna turned out to be like that? She says Suguna is an Aurangzeb. Just ignore her. There is this “theory” that Aurangzeb put his father Shahjahan in jail for building Taj Mahal. He was mad at him for wasting money and resources. So, basically he could not appreciate the art and architecture and all the good things in Taj Mahal.  A person who cannot see the good thing gets coined in my family as “Aurangzeb”. I am the Aurangzeb in the family. I never appreciate curries in which milk or yogurt is added. I am still the same but my husband loves loves the addition of dairy in curries. I have never had leftovers with this paal kootu. Do give it a try. Here is how to do pudalangai paal kootu.

Boil Vegetable
Boil the snake gourd – pudalangai until tender but firm. Set aside. I boiled my snake gourd with 1/4 cup of water in a pressure cooker for exactly 2 whistles. I immediately released the pressure manually after the two whistles. Letting the steam settle on its own makes the gourd to a mush.
Masala Paste
Make a paste of coconut, green chillies and cumin seeds. Grind the ingredients with 1/4 cup of water to a smooth paste. Set aside.
Simmer Curry
Heat a pan and add in the cooked snake gourd, the ground coconut paste and cooked toor dal. Add in the salt. Let it simmer for a couple of minutes. Add in the milk and boil for a minute more. Remove from heat and set aside.
Tadka
Heat coconut oil in a pan until hot. Add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Immediately add it to the curry.
Tip on adding tadka to curry:
If you are going to serve the curry later, do the tadka just before serving. The curry will be so aromatic       (or)
After adding the tadka, do not mix the curry. Let the tadka just float on top. Mix it just before serving.

Serve with hot rice.

5.0 from 1 reviews

Pudalangai Paal Kootu - Snake Gourd Milk Curry

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe for Pudalangai Paal Kootu made with snake gourd and toor dal. Easy everyday lentil recipe. The addition of milk gives a very nice creamy taste.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

Main Ingredients

• 1 cup chopped snake gourd - pudalangai
• ½ cup cooked toor dal
• ½ cup boiled cow milk
• ¾ teaspoon salt

For the Masala Paste

• ¼ cup fresh shredded coconut
• ½ teaspoon cumin seeds
• 2 green chillies

For the Tadka

• 1 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• 3-4 dry red chillies (i used gundu chillies)

Instructions

1. Boil the snake gourd – pudalangai until tender but firm. Set aside.
2. Make a paste of coconut, green chillies and cumin seeds. Grind the ingredients with ¼ cup of water to a smooth paste. Set aside.
3. Heat a pan and add in the cooked snake gourd, the ground coconut paste and cooked toor dal. Add in the salt. Let it simmer for a couple of minutes. Add in the milk and boil for a minute more. Remove from heat and set aside.
4. Heat coconut oil in a pan until hot. Add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Immediately add it to the curry.

3.5.3226

The post Pudalangai Paal Kootu – Snake Gourd Milk Curry appeared first on Kannamma Cooks.

Recipe for sprouted horsegram curry. Karnatake style Horsegram Masala Saaru made with home made masala from scratch. With step by step pictures.

My husband loves sprouted lentil curries. This dish came into our lives about a couple of years back. I had gone to Coimbatore for some work on a weekend. My husband was working that weekend. My cousin brother Gokul and his wife Maithra were staying at Maithra’s mom’s place for the weekend and it happened to be close to my husbands work place. Gokul had come to meet my husband. Maithra had sent some lunch along too. The lunch was his favorite Ragi Mudde and this sprouted horse gram curry. He so loved the curry, he called me to tell me that I was missing a superb lunch. We have had this curry on several occasions prepared by Maithra. But I managed to get the recipe only recently. Gokul has a baby daughter now and his culinary skills are developing by leaps and bounds everyday, thanks to her. I will tell you a story that happened about a decade ago. Gokul was a bachelor then. He had just moved out of Coimbatore fresh out of college and on a job. He wanted me to teach him a few basic recipes so he could manage when needed. My first recipe project was to teach him how to scramble eggs. I gave him a bowl and an egg and asked him to break the egg onto the bowl. He took the egg and smashed it on the counter (Imagine a persons hand action in a temple when they break a coconut). The egg splashed onto the counter, on the back-splash and on the floor. I froze. I have never asked anyone to break eggs for me after that. Believe me, I am not making up this story. He was in a boarding school all his life and he did not know a thing about the kitchen then. 10 years plus later, this man can make awesome fish fry and biryani for his daughter today. He is the reason I believe in miracles. I am so proud of him and, Maithra for being there for him everyday.

Here is how to do sprouted horse gram curry. They call it as Masale saaru at Maithra’s place.
How to Sprout horse gram
It is very easy to sprout lentils at home.
I have already shared the recipe for sprouting moong dal / moong bean here below.
The same recipe can be followed for sprouting horse gram too!

sprouting mung beans moong at home, how to sprout mung beans

For making masala paste:
Heat few drops of oil in a skillet and add in cloves, cinnamon, byadagi red chillies and raw rice. Byadagi red chillies impart a very nice colour to the gravy. You can use regular chillies too if you do not have byadagi! Roast until the rice is nice and golden. Remove from the pan and set aside on a plate to cool. In the same pan, saute onions, ginger and garlic for a couple of minutes. Set aside on a plate to cool.

Along with the roasted ingredients, get the other ingredients ready for grinding. We will be making a masala paste.

Grind everything in a mixie with a cup of water to a very fine paste. Set aside.

Note: The tomatoes, coconut and coriander are ground along raw.

Take a pressure cooker pan (I have used my 5 liter pressure pan today) and heat oil in the pan. Add in the star anise, cloves, cinnamon and bay leaf. Add in the sliced onions and saute for a couple of minutes.

Add in the coriander powder and saute for a few seconds.

Add in the sprouted horse gram and the masala paste.

Add in two cups of water and the salt. Mix well.

Cover the pressure cooker with the lid and let it cook for 15 whistles. Around 12-15 minutes. Remove from heat and wait for the pressure from the cooker to settle naturally. Serve hot with rice or roti.

Mulai Kattiya Kollu Kuzhambu - Sprouted Horse Gram Curry

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe for sprouted horsegram curry. Karnatake style Horsegram Masala Saaru made with home made masala from scratch. With step by step pictures. Measurements used 1 teaspoon 5 ml 1 tablespoon 15 ml 1 cup approx 240 m

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: Karnataka

Serves: 4 persons

Ingredients

For the Masala Paste

• few drops of oil
• 4 cloves
• ½ inch piece cinnamon
• 4 red chillies
• 1 tablespoon raw rice
• 1 onion, roughly chopped
• 8 cloves garlic
• 1 inch piece ginger
• 1 tomato, roughly chopped
• 4 sprigs coriander leaves
• ¼ cup fresh shredded coconut

Other Ingredients

• 2 cups sprouted horse gram lentil
• 2 teaspoon sesame / gingely oil
• ½ a star anise
• 2 cloves
• ½ inch piece cinnamon
• 1 bay leaf
• 1 onion, sliced
• 1 teaspoon coriander powder
• ¾ teaspoon salt

Instructions

For making masala paste:

1. Heat few drops of oil in a skillet and add in cloves, cinnamon, byadagi red chillies and raw rice. Roast until the rice is nice and golden. Remove from the pan and set aside on a plate to cool. In the same pan, saute onions, ginger and garlic for a couple of minutes. Set aside on a plate to cool.
2. Along with the roasted ingredients, add the other ingredients for masala paste and grind with a cup of water to a very fine paste.

Cooning the curry

1. Take a pressure cooker pan and heat oil in the pan. Add in the star anise, cloves, cinnamon and bay leaf. Add in the sliced onions and saute for a couple of minutes.
2. Add in the coriander powder and saute for a few seconds.
3. Add in the sprouted horse gram and the masala paste.
4. Add in two cups of water and the salt.
5. Cover the pressure cooker with the lid and let it cook for 15 whistles. Around 12-15 minutes. Remove from heat and wait for the pressure from the cooker to settle naturally. Serve hot with rice or roti.

3.5.3226

The post Mulai Kattiya Kollu Kuzhambu – Sprouted Horse Gram Curry appeared first on Kannamma Cooks.

Recipe for Andhra style Palak Pappu. Lentil curry made with spinach, dal and spices. Perfect side dish for rice. With step by step pictures.

This is my style of everyday comfort food. Palak dal / pappu, rice and a little drizzle of ghee. Its easy, delicious and we south Indians can have this every single day with rice. Just this and an appalam/papad on the side makes it a complete meal. Here is how to do it.

Boil the dal with water and a little turmeric for 4 whistles in a pressure cooker. Wait for the pressure to release naturally. Set aside.
Tip: I always faced the problem of the water spewing out of the cooker whenever I cooked dal or rice. I easily overcame the problem by using the pot in pot method. In this method, pour little water in the cooker and then place a bowl inside the cooker with the dal and water in it. By cooking in this method, the problem of water spewing out of the whistle and making a whole mess of the stove area can be easily avoided. Do give it a try. This helps in keeping the work area very clean.

Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and asafoetida (hing). Let the mustard seeds splutter.

Add in the finely chopped onion and garlic. Saute till the onions are slightly brown and the garlic is browned as well.

Once the onions are slightly brown, add in the chopped tomatoes. Add in the salt at this stage. Add in the sambar powder and the coriander powder. Saute till the tomatoes are cooked and mushy.
You can use home made sambar powder or store bought sambar powder.

Add in the chopped palak and saute for 2-3 minutes until the palak is wilted and cooked well.

Add in the cooked dal and simmer for a couple of minutes. If the curry is very thick, dilute with little hot water.

Serve hot with rice and ghee.

Palak Pappu Recipe, How to make Spinach Dal

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for Andhra style Palak Pappu. Lentil curry made with spinach, dal and spices. Perfect side dish for rice. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 servings

Ingredients

For Cooking Dal

• ½ cup moong dal
• 1.5 cups water
• ¼ teaspoon turmeric powder

Other Ingredients

• 1 teaspoon sesame/gingely oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 3 dry red chillies
• ¼ teaspoon asafoetida (hing)
• 1 onion, finely chopped (half a cup)
• 6 cloves garlic, finely chopped
• 2 tomatoes, chopped (half a cup)
• 1 teaspoon salt
• 1 teaspoon sambar powder
• 1 teaspoon coriander powder
• 2 cups palak, chopped

Instructions

1. Boil the dal with water and a little turmeric for 4 whistles in a pressure cooker. Wait for the pressure to release naturally. Set aside.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and asafoetida (hing). Let the mustard seeds splutter.
3. Add in the finely chopped onion and garlic. Saute till the onions are slightly brown and the garlic is browned as well.
4. Once the onions are slightly brown, add in the chopped tomatoes. Add in the salt at this stage. Add in the sambar powder and the coriander powder. Saute till the tomatoes are cooked and mushy.
5. Add in the chopped palak and saute for 2-3 minutes until the palak is wilted and cooked well.
6. Add in the cooked dal and simmer for a couple of minutes. If the curry is very thick, dilute with little hot water.
7. Serve hot with rice and ghee.

3.5.3226

The post Palak Pappu Recipe, How to make Spinach Dal appeared first on Kannamma Cooks.

Easy Recipe for tomato dal with garlic and spices. Perfect accompaniment for lunch with rice. The flavor of roasted garlic is so aromatic and delicious in this recipe. With step by step pictures.

Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.

Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.

Add in the chopped onions. If you want a spicy dal, add in a few green chillies at this stage. Fry till the onions are soft and slightly brown in colour.  It will take around 5 minutes of sauteing.

Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.

Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.

Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.

Serve hot with rice.

5.0 from 1 reviews

Tomato Pappu with Garlic recipe

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for Tomato pappu with dal. Restaurant style tomato lentils with garlic and spices. Serve with rice and ghee for lunch. Easy recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 servings

Ingredients

• ½ cup toor dal
• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon black mustard seeds
• ¼ teaspoon cumin seeds
• 10 cloves garlic, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chillies, sliced
• ¾ teaspoon salt
• ¼ teaspoon turmeric powder
• ½ teaspoon sambar powder
• ½ teaspoon coriander powder
• ¼ teaspoon hing (asafoetida)
• 2 ripe tomatoes, chopped
• 2 sprigs coriander leaves, chopped

Instructions

1. Boil half a cup of toor-dal with 2 cups of water in a pressure cooker for 10 minutes or 4 whistles. Remove off heat. Let the pressure release naturally from the cooker. Set aside.
2. Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and cumin seeds. Add in the chopped garlic and curry leaves. Fry on a low flame till the garlic is well roasted and brown on the edges.
3. Add in the chopped onions and green chillies. Fry till the onions are soft and slightly brown in colour. It will take around 5 minutes of sauteing.
4. Add in the salt, turmeric powder, sambar powder, coriander powder and hing (asafoetida). Saute for a few seconds. Do not fry for long as the masalas might burn.
5. Add in the tomatoes and half a cup of water. Fry till the tomatoes are soft and juiced down.
6. Add in the cooked dal to the pan. If the dal is very thick, add little water to dilute the curry. Simmer the curry for two minutes. Switch off the flame and garnish with coriander leaves.
7. Serve hot with rice.

3.5.3226

The post Tomato Pappu with Garlic recipe appeared first on Kannamma Cooks.

Recipe for killu vadai made with chana dal. Crispy and crunchy vadais made with soaked and ground chana dal mixed with onions and herbs. Perfect for teatime.

This vadai is a slight variation from the traditional paruppu vadai. In this recipe, the batter is ground a little smooth than the traditional vadai batter and its dropped in oil in small random sized pieces. As the pieces are small, it gets crisp all over and has a very nice crunch in each bite. The nice ratio of korak-morak as we call it. My son loved this so much at a family get together recently. In Tamilnadu we get a special dal for making vadai called as vadai paruppu. Its a little bigger than chana dal and it crisps beautifully. If you cannot get hold of vadai paruppu, you can use the regular chana dal. I have used chana dal today for this recipe.

Soak the chana dal in water for 2 hours. Do not soak longer than that or the vadai will consume a lot of oil while frying.

Drain the dal after 2 hours. Grind the dal with the fennel seeds, cumin seeds and salt. Rock salt tastes well for this recipe. Use about 2-3 tablespoon of water while grinding. You should grind the batter to a very slightly coarse paste.

To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, chopped mint leaves, finely chopped green chillies and finely chopped ginger.

Adding lots of onions and coriander leaves adds flavour to the vadai. So be generous with the veggies. Mix well and check for seasoning. Add extra salt if necessary.

Heat oil in a pan until hot. Take small pieces of the vadai batter and drop it in oil. No need to shape the vadais. Just drop it in oil in random shapes. But make sure you are dropping small pieces. The vadai will be very crispy and crunchy as its small.

Cook the vadai until golden brown. Drain on paper towel.

Serve hot as an accompaniment for lunch with rice or as a snack for tea time in the evening.
Note: The ground batter can be stored in the refrigerator and used within a day. Bring the vadai batter to room temperature before frying. If the vadai batter is very runny, add a teaspoon of chickpea flour (besan) to adjust the consistency.

4.5 from 2 reviews

Paruppu Killu Vadai Recipe, Killu vadai with chana dal

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Recipe for killu vadai made with chana dal. Crispy and crunchy vadais made with soaked and ground chana dal mixed with onions and herbs. Perfect for teatime.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Tamilnadu

Serves: 8 servings

Ingredients

• 1.5 cups chana dal
• 1 teaspoon fennel seeds
• ½ teaspoon cumin seeds
• 1 teaspoon salt
• 2 onions, finely chopped
• 2 sprigs curry leaves, finely chopped
• ¼ cup finely chopped coriander leaves
• ¼ cup finely chopped mint leaves
• 5 green chillies, finely chopped
• 1 inch ginger, finely minced
• 500ml vegetable oil / sunflower oil for deep frying

Instructions

1. Soak the chana dal in water for 2 hours.
2. Drain the dal after 2 hours. Grind the dal with the fennel seeds, cumin seeds and salt.
3. To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, chopped mint leaves, finely chopped green chillies and finely chopped ginger.
4. Mix well and check for seasoning.
5. Heat oil in a pan until hot. Take small pieces of the vadai batter and drop it in oil.
6. Cook the vadai until golden brown. Drain on paper towel.
7. Serve hot.

3.5.3226

The post Paruppu Killu Vadai Recipe, Killu vadai with chana dal appeared first on Kannamma Cooks.

Recipe for Kadalai Paruppu Chutney Recipe. Getti Chutney Recipe. Kadalai paruppu chutney recipe made with chana dal and coconut. Excellent side dish for idli and dosa.

Amma is here with us in Bangalore and we all like her kadalai paruppu chutney a lot. She is coming to Bangalore after almost three years. She is in her seventies and her spinal issues have been so severe and painful that she dreads to travel anywhere. But somehow this time she wanted to come and spend time with us all. She is so fond of old movies and everyday after breakfast and bath, she sits for a movie. A couple of channels telecast black and white movies exclusively in the morning after ten. She just gets all her work done and eagerly waits for the movie of the day. Sivaji and Savithri being her favorite. She does not watch serials and she enjoys these movies so much. I have been watching a little with her whenever I get time. She is taking it a little easy in the kitchen these days. She is making simple recipes for us and really likes to make chutneys for breakfast or dinner. Here is her chutney recipe.

Heat two teaspoon of gingely oil (Indian sesame oil) until hot. Add in the dried red chillies and fry for a few seconds. Remove the chillies from oil and set aside on a plate.

Add in the chana dal (kadalai paruppu) and saute on a low flame for 2-3 minutes until the dal is nicely roasted and golden.

Switch off the flame and add in the curry leaves, coconut, coriander leaves, hing, tamarind, ginger and salt. I also add a small piece of jaggery. It is optional. Mix well. Set aside on a plate to cool.

Transfer the contents to a mixie jar along with the chillies and add half a cup of water. Grind to a smooth paste.

Serve hot with idli or dosa.

5.0 from 2 reviews

Kadalai Paruppu Chutney - Getti Chutney Recipe

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe for Kadalai Paruppu Chutney Recipe. Getti Chutney Recipe. Kadalai paruppu chutney recipe made with chana dal and coconut. Excellent side dish for idli and dosa.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 2 teaspoon gingely oil (Indian sesame oil)
• 3 dried red chillies
• ½ cup kadalai paruppu (chana dal)
• 1 sprig curry leaves
• ¼ cup fresh shredded coconut
• 2 sprigs coriander leaves
• a pinch of hing
• ¼ inch piece tamarind
• ¼ inch piece ginger
• ½ teaspoon salt
• ½ teaspoon jaggery

Instructions

1. Heat two teaspoon of gingely oil (Indian sesame oil) until hot. Add in the dried red chillies and fry for a few seconds. Remove the chillies from oil and set aside on a plate.
2. Add in the chana dal (kadalai paruppu) and saute on a low flame for 2-3 minutes until the dal is nicely roasted and golden.
3. Switch off the flame and add in the curry leaves, coconut, coriander leaves, hing, tamarind, ginger and salt. I also add a small piece of jaggery. It is optional. Mix well. Set aside on a plate to cool.
4. Transfer the contents to a mixie jar along with the chillies and add half a cup of water. Grind to a smooth paste.
5. Serve hot with idli or dosa.

3.5.3226

The post Kadalai Paruppu Chutney – Getti Chutney Recipe appeared first on Kannamma Cooks.

Recipe for araithu vitta sambar. Sambar recipe made with home ground masala paste with coconut. Excellent for idli and dosa. With step by step pictures.

This is a staple sambar in many of the households down south. This is a very simple sambar made with a ground spice paste. “Araithu” means to grind. Here is how to do Araithu vitta sambar recipe.

For the Sambar Masala
First we need to make a Sambar Masala. Let the smell of fragrant roasted spices waft your kitchen.

Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden.

Add in the fresh coconut and roast for a few seconds. No need to brown the coconut.

Remove and set aside on a plate to cool. Grind the fried masala ingredients to a slightly coarse powder. Set aside.
Cook the dal
Take a pressure cooker and add in the cleaned and washed toor dal. Add 2 cups of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.
Making the sambar
Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds (வெந்தயம்) and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (Indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.

Soak the tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the pulp. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.

Add in the cooked dal and simmer for a minute.

Add in the coriander leaves and remove from heat.

Serve hot with brown rice idli or vendhaya dosa.

Araithu vitta sambar recipe, arachuvitta sambar recipe

 

Save Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for araithu vitta sambar. Sambar recipe made with home ground masala paste with coconut. Excellent for idli and dosa. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the sambar masala

• 1 tablespoon chana dal
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon cumin seeds
• 4-5 red chillies, dried (preferably gundu variety)
• 1 teaspoon coriander seeds
• 2 tablespoon fresh shredded coconut

For the sambar

• ⅓ cup toor dal
• 2 teaspoon sesame oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2-3 fenugreek seeds
• 1 sprig curry leaves
• a pinch of asafoetida (hing)
• 15 small onions (Indian shallots)
• 1 tomato, chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon salt
• gooseberry size tamarind
• ¼ teaspoon jaggery
• 2-3 sprigs coriander leaves, chopped

Instructions

1. Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden. Add in the coconut and saute for a few seconds. Grind the roasted ingredients to a powder. Set aside.
2. Pressure cook the toor dal with 2 cups of water. Set aside.
3. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.
4. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.
5. Add in the cooked dal and simmer for a minute.
6. Add in the coriander leaves and remove from heat.

3.5.3226

The post Araithu vitta sambar recipe, arachuvitta sambar recipe appeared first on Kannamma Cooks.