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Kayum Chenayum Erissery – Easy Sadya Recipes

January 4, 2016, 8:01 am
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Erissery is a very popular and traditional dish. No feast of Sadya is complete without this dish. Erissery is a delicious blend of vegetables simmered in a ground coconut paste with the flavors of black pepper and cumin. And finally tempered in coconut oil and topped with more roasted coconut. The aroma of coconut oil, roasted coconut and curry leaves is intoxicating. I just love the aroma that wafts through my kitchen while this dish gets cooked.
Kayum Chenayum or Plantains and Yam are a popular combination of vegetables used for this erissery. Other vegetables that are commonly used are Yam alone, Jackfruit and Pumpkin in combination with Red Chowri Beans. My favorite definitely is this plantain and yam combination. The Nendrankai is preferred, but if you can’t find that then feel free to make use of the regular raw banana.



What you’ll need
  1. Yam/Chena/Suran – 1.5  cup, peeled and cut into big cubes
  2. Vazhakkai or Nendrankai – 1 Cup, peeled and cut into big cubes
  3. Fresh Scraped Coconut – 1 cup
  4. Black Pepper Powder – ½ tsp
  5. Cumin Seeds – 1 tsp
  6. Turmeric Powder – ½ tsp
  7. Salt to taste


For Tempering
  1. Fresh scraped coconut – ½ cup
  2. Urad Dal – 1 tsp
  3. Mustard Seeds – ½ tsp
  4. Dried Red Chilly – 1
  5. Curry Leaves – 8 to 10 leaves
  6. Coconut Oil – 1 tbsp


Method
  1. Wash the chenai and vazhakkai  pieces well and transfer into a kadai.
  2. Add about 3 cups of water, turmeric powder, pepper powder and salt to taste. Mix well.
  3. Cook partially covered on medium heat till the vegetables are cooked.
  4. In the meanwhile, grind the coconut and cumin into a fine paste adding some water.
  5. Pour this ground paste into the yam pieces once they are cooked. Mix well and bring to boil.
  6. Remove from heat after about 2 to 3 minutes.
  7. Heat another kadai with coconut oil.
  8. Add mustard seeds, once they splutter add urad dal. Add the scraped coconut once the dal starts changing color.
  9. Fry the coconut till it becomes nice and brown. Add curry leaves and pour this tempering over the prepared erissery. Mix well.

Serve as accompaniment along with plain steamed rice.
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Vazhakkai Podi Curry

January 12, 2016, 12:37 am
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Vazhakkai can be cooked in many different ways. You could prepare a simple thoran, or use it in combination with yam or use it in kootu or kuzhambu. But this vegetable is not liked much by my kids, so I don’t prepare it often. This week when I went to the market I saw some really fresh vazhakkai and picked up a few of them. I remembered this curry which my mother makes using freshly ground spices. It is slightly on the spicier side but tastes great even when paired with a simple rasam.



What you’ll need
  1. Vazhakkai – 3 Cup, Chopped
  2. Turmeric Powder – ¼ tsp
  3. Salt to taste

To roast and grind
  1. Coriander Seeds – 2 tbsp
  2. Channa Dal – 1.5 tbsp
  3. Dried Red Chilly – 1 or 2
  4. Whole Black Pepper – ¼ tsp
  5. Cumin – 1 tsp
  6. Asafoetida – a small piece
  7. Oil – 2 tsp

To temper
  1. Coconut Oil – 2 tbsp
  2. Mustard Seeds – ½ tsp
  3. Urad Dal – 1 tsp
  4. Curry Leaves - few

Method
  1. Heat a heavy bottomed kadai with 2 tsp oil, add the asafoetida, and fry till it puffs up.
  2. Next add the channa dal, and fry next add the black pepper and coriander seeds and finally the cumin seeds and dried red chilly. Fry everything till the dal changes to golden brown and a nice aroma starts coming.
  3. Transfer to a plate, cool and grind to a coarse powder, set aside.
  4. In the same Kadai, add the oil for tempering, temper with mustard seeds, then add the urad dal and fry till golden, add the curry leaves and the chopped Vazhakkai pieces.
  5. Add turmeric powder and salt to taste. Mix well, sprinkle some water and cook covered on low heat.
  6. Keep stirring once in a while and sprinkle more water as and when required.
  7. Once the vazhakkai is cooked, remove the lid, and fry for a few minutes on medium heat.
  8. Finally add the ground powder and mix well.

Serve warm with white rice and Mor Kuzhambu, or Rasam.



Note:
  1. Adjust the quantity of red chilly and black pepper according to your spice tolerance level
  2. Cut the vazhakkai in any desired shape, I have sliced it into pices of medium thickness. Don’t keep the pieces too thick, it may take a long time to cook. Don’t slice too thin also, as it will turn mushy.
  3. Always, keep the vazhakkai pieces immersed in water to which a spoon of buttermilk is added.



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Sambar Sadam

January 25, 2016, 8:11 pm
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I was never a fan of Sambar Sadam and rarely prepared it at home. But after tasting the Sambar Sadam which was given as prasadam in the Guruvayoorappan temple in Nanganallur, I started liking it. The prasadam we got in the temple was really delicious, spicy, with a lovely flavor of nalla ennai (gingely oil). I asked my MIL to get me the recipe for the sadam from the person who prepared it in the temple. He also shared it happily. And from then, sambar sadam has been a regular in my kitchen. Tastes best when served along with urulaikizhangu Kara Curry and some chips or vadams. Do try it and let me know how it turned out.

For regular updates from the blog, please follow me on Facebook - Palakkad Chamayal. Do share the pictures of recipes tried from the blog, would be glad to share them on my page.



What you’ll need
  1. Rice – 1 cup
  2. Tuar Dal – 1/3 cup
  3. Tamarind – a small lemon sized ball
  4. Jaggery – 2 tsp (optional)
  5. Shallots/Chinna Vengayam – ¾ cup, peeled
  6. Tomato – 1, finely chopped
  7. Carrot – 1 Medium, diced
  8. Potato – 1 Medium, diced
  9. Drumstick – 2, cut into finger sized pieces
  10. Green Peas – ¼ cup
  11. Green chilly – 1 or 2, slit

To roast and grind
  1. Channa Dal – 1 tbsp
  2. Coriander Seeds – 1.5 tbsp
  3. Fenugreek Seeds – ¼ tsp
  4. Dried Red Chilly – 2 to 3 (increase or decrease according to taste)
  5. Scraped fresh Coconut – 2 tbsp (optional)
  6. Asafoetida – a small piece
  7. Oil – 1 tsp

To temper
  1. Oil – 2 tbsp
  2. Ghee – 1 tbsp
  3. Mustard Seeds – ½ tsp
  4. Curry Leaves - few

Method
  1. Pressure cook the rice and dal separately for 3 whistles. Mash the rice and dal lightly and keep aside.
  2. Soak the tamarind in hot water for 10 minutes. Squeeze and extract the pulp and discard the waste. The tamarind extract should be around 2.5 cups. Add water to make this quantity.
  3. Heat a Kadai with a tsp of oil, add the asafoetida, once it puffs up, add the channa dal and on medium flame, once it starts changing color, add the coriander seeds and fenugreek seeds and fry finally add the red chillies and fry till the dal has turned nice golden brown and a good aroma wafts through. Add the scraped coconut and fry for a minute. Remove from heat and allow to cool. Grind to a powder and keep aside. Take care not to burn the spices while frying, else the taste will change.
  4. Heat a big Kadai, with 2 tbsp oil and half of the ghee for tempering. Add the mustard seeds, once they splutter add the curry leaves and slit green chillies.
  5. Add the onions and fry till they turn translucent, then add the chopped tomatoes and sauté till they turn mushy.
  6. Add in all the vegetables, turmeric powder and sauté for a minute, cover and cook until the vegetables are partially cooked.
  7. Now add the tamarind extract, salt and jaggery. Let this boil until the vegetables are completely cooked but not mushy.
  8. Add the ground spice mixture and mix well.
  9. Now add the cooked rice and dal, check for salt and add if required. Mix well and remove from heat. Drizzle with ghee at the end and mix well.
  10. Let it be of slightly lose consistency, as the rice will thicken on cooling.

Delicious sambar sadam is ready. Serve with spicy potato curry and some fried crisps.



Note:
  1. You may use your choice of vegetables, like, beans, chow chow, brinjal etc. Highly recommend using drumstick and avarakkai, though I didn’t use avarakkai this time.
  2. Also tempering in Nalla ennai, or gingely oil gives a good flavor to the rice.
  3. Keep the consistency loose, don’t keep it on heat for a long time after adding the rice and dal, just mix well and remove from heat as this has a tendency to thicken.
  4. If you feel the rice has thickened too much add little hot water and adjust the consistency.
  5. If making for poojas skip the onions.







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Vazhakkai Karamani Pulingari

January 30, 2016, 9:46 pm
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Pulingari is tamarind based gravy that is served along steamed rice and thoran/poriyal. I have already posted 2 variations of this pulingari which I prepare regularly at home – the Podi Podicha Pulingari and the Navarathri Pulingari. This Pulingari is different in the ground paste and also it uses Karamani.

I came across this recipe in one of the FB groups, posted by Lalitha Iyer. This tasted really good with rice. Even the kids enjoyed it. It was a welcome change from the regular kootans that I prepare. Do try it and let me know how you liked it.



Serves – 3 to 4
What you’ll need
  1. Vazhakkai – 2 cup, diced into small cubes
  2. Karamani/Thatta Payaru/Cowpeas – ½ cup
  3. Tamarind – a small lemon sized ball
  4. Turmeric Powder – ¼ tsp
  5. Jaggery – 1 tsp (optional)
  6. Asafoetida – a generous pinch
  7. Salt to taste
  8. Curry Leaves – 5 to 6

To Grind
  1. Coconut – ½ cup, tightly packed
  2. Dried Red Chilly – 2 or 3 (adjust according to taste)
  3. Cumin Seeds – 1 tsp

To Temper
  1. Coconut Oil – 1 tsp
  2. Mustard Seeds – ½ tsp
  3. Urad Dal – ½ tsp
  4. Curry Leaves – 10 to 15 leaves

Method
  1. Soak the Karamani for about 10 mins in water and then pressure cook the karamani with just enough water.
  2. Also pressure cook or steam the vazhakkai pieces with little turmeric powder and salt. Don’t add too much water to this.
  3. Soak the tamarind in 1 cup of water, squeeze and extract the pulp and discard the fibers. Add another cup of water to this and make it around 2 cups.
  4. Transfer the tamarind extract into a vessel, add turmeric powder, asafoetida, salt and jaggery, if using and few curry leaves. Once it starts boiling add the vazhakkai pieces and karamani and let it boil for 6 to 8 minutes or till the raw smell of the tamarind disappears.
  5. In the meantime, grind the coconut along with the red chilly and cumin seeds, into a smooth paste using about ½ cup of water.
  6. Add this ground paste to the boiling tamarind and vegetable mixture, add more water if required to adjust the consistency.  Should be slightly thicker than the Sambar. Simmer for couple of minutes.
  7. Remove from heat.
  8. Heat a small frying pan with oil, add mustard seeds, once they splutter add urad dal and fry till they turn golden brown, add the curry leaves and pour the tempering over the pulingari.

Delicious pulingari is ready.
Serve alongwith steamed white rice and Keerai masiyal or with any thoran/poriyal.



Note:
  1. You can cook the vazhakkai pieces in the tamarind water. I pressure cooked it.
  2. Don't use too much water to pressure cook the Karamani and vazhakkai pieces. If there is too much water, then reserve the water and add to the pulingari if required at the end, else the pulingari will become very watery.
  3. The jaggery is optional, I used it as it balances out the tang from the tamarind.
  4. Using coconut oil for tempering gives a good flavor, but you can use any regular vegetable oil too.



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Badam Halwa / Almond Halwa – Celebrating 5 Years of Blogging

February 7, 2016, 7:35 am
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It has been 5 years since I started blogging, and it has been a wonderful experience. Blogging, which started as a hobby is now a passion. Though, I have taken quite a few breaks, few long ones too, but I could never stay completely away from the blog. I owe this to my lovely readers, friends and my family. Big thanks to one and all for all your love and support.

I wanted to do a special post to mark this milestone, in my blogging journey. What better way to celebrate than with a sweet. Badam Halwa is one of my favorite sweets. This sweet was one among my grandfather’s signature recipes. Almost every year for Diwali, he used to prepare a fairly large quantity of this halwa and me and my brother used to gorge it. This halwa is a big hit with my kids. Both my girls love it.

This halwa is mildly sweet, with a rich flavor of saffron and ghee. Ghee is a very important part of this recipe and one should not compromise on it. Do try it and let me know how it turned out.



What you’ll need
  1. Almonds/Badam – ½ cup, heaped
  2. Sugar – ½ cup, heaped
  3. Ghee – 1/3 cup
  4. Saffron – a fat pinch
  5. Milk – ½ cup enough to grind the badam and to soak the saffron
  6. Yellow food color – just a little (optional)

Method
  1. Soak the badam in hot water for 2 hours. Peel the almonds.
  2. Grind the almonds with just enough milk into a smooth paste. You can keep it slightly coarse if you like.
  3. Soak the saffron in 2 tbsp of warm milk. Keep aside.
  4. Heat a heavy bottomed kadai, or a non stick kadai, add the sugar and ¼ cup of water, let the sugar dissolve completely.
  5. Now add the ground badam paste and start stirring. Add the soaked saffron milk too. Add the food color also if using.
  6. Keep stirring on medium heat, start adding the ghee at regular intervals, whenever you feel the mixture is sticking to the bottom add the ghee.
  7. At one stage, the mixture will start leaving the sides and you will start seeing white frothy bubbles. This is the right stage to stop. Switch off the heat and keep stirring for some more time.
  8. One it cools slightly take a small portion and try to roll it, if you can make a ball then the consistency is right.
  9. Transfer to a vessel, cool and store.



Note:
  1. When the halwa is hot, it will be a little runny and sticky, once it cools, it will become thicker and non sticky.
  2. If on cooling, it doesn’t thicken enough and is still sticky then the amount of ghee added is not enough and also it requires a little more stirring. So stir for some more time.
  3. Adding food color is completely optional.
  4. To get a good texture and shiny halwa, amount of ghee is very important.



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Sambar Powder/ Homemade Sambar Podi

February 14, 2016, 4:18 am
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Sambar is a quintessential dish in any South Indian household. Sambar to me is almost always the arachutvitta sambar. It is very rarely that I prepare the Podi potta Sambar, so I usually get a packet of sambar podi from the market or sometimes even use my Rasam Podi as a substitute. I had a couple of requests to post Sambar Podi recipe. So here is a recipe, which I got from one of my aunts who is a great cook herself. This sambar podi is very easy to prepare, very aromatic and the Sambar turns out very delicious.

There are many variations of the sambar podi in the net. I have seen most recipes using cumin, black pepper. This recipe makes use of only 5 ingredients. I always prefer to make it in smaller batches so that the podi is fresh and fragrant.

What you’ll need
  1. Coriander Seeds – 1 cup
  2. Red Chillies – 3 cup
  3. Channa Dal/Bengal gram dal – ½ cup
  4. Fenugreek Seeds – ¼ cup
  5. Turmeric stick/virali manjal – 2 sticks

Method
  1. Dry roast the red chillies till they turn crisp.
  2. Roast the channa dal till it turns golden.
  3. Roast the fenugreek seeds till they start popping.
  4. Roast the coriander seeds till a nice aroma comes.
  5. Finally roast the turmeric for 1 or 2 minutes.
  6. Roughly powder the turmeric using a mortar and pestle.
  7. Cool all the ingredients and grind to a fine powder in the mixie.
  8. Transfer to a plate and spread it. Cool completely and transfer to bottle.



Note:
  1. If you don’t get whole turmeric you can replace it with about 4 tbsp of turmeric powder.
  2. No need to roast the turmeric powder.
  3. Take care not to burn the ingredients while roasting.
  4. Roast on medium flame and keep stirring to avoid burning.
  5. Always use dry spoon.




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Mullangi Podi Potta Sambar

February 27, 2016, 10:43 pm
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I don’t know why it has taken me so long to post this simple recipe! I guess it is because I hardly prepare sambar using the sambar powder. I almost always prepare the arachuvitta sambar. The Podi potta sambar is always the second choice and I make it only when I am pressed for time or don’t have coconut in stock. That said, it doesn’t mean that the podi potta sambar does not taste good. But to get a good tasting Sambar you need to have a good Sambar Powder. I used to almost always buy the Sambar Powder, some brands resulted in good Sambar some were not so good. So I was always in search of a good Sambar Powder recipe and my search ended with this. And the sambar made with this powder tastes very much like the Arachuvitta Sambar minus the coconut. So here is a simple sambar recipe using radish as the main vegetable. Feel free to use the vegetable of your choice.

What you’ll need
Serves - 4
  1. Radish – 2 medium sized, cut into roundels
  2. Tamarind – small lemon sized ball
  3. Sambar Powder – 2 tbsp
  4. Tuar Dal – ½ cup
  5. Asafoetida – a generous pinch
  6. Jaggery – 1 tsp
  7. Salt to taste
  8. Curry Leaves –few
  9. Coriander Leaves – 2 tbsp, finely chopped

For tempering
  1. Oil – 1 tsp
  2. Mustard Seeds – ½ tsp

Method
  1. Soak the tamarind in 1 cup hot water for 10 minutes. Squeeze and extract the juice and discard the fibers. Add 2 more cups of water to this and set aside.
  2. Pressure cook the tuar dal with a pinch of turmeric powder. Mash and keep aside.
  3. Heat a heavy bottomed vessel with oil, temper with mustard seeds and curry leaves.
  4. Add the radish pieces and the sambar powder, sauté for a minute on low flame taking care not to burn the sambar powder.
  5. Add the tamarind extract to this. Also add the asafoetida powder, salt and jaggery.
  6. Bring this to a boil and let it keep boiling on medium flame till the vegetable is cooked.
  7. Now add the mashed dal and mix well. Add ½ to 1 cup water depending upon the required consistency. Check for seasoning and add if required.
  8. Bring it to a boil and simmer for a couple of minutes. Garnish with coriander leaves.
  9. Remove from heat.

Serve hot with steamed rice and a vegetable of your choice.



Note:
  • Don’t reduce the amount of dal, as we don’t add coconut in this sambar.
  • Adding jaggery is optional.





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Adai Kozhukattai

March 21, 2016, 7:47 pm
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Adai Kozhukattai, a very traditional, age old almost forgotten recipe. While talking to my grandmother, about old forgotten recipes, she mentioned this to me. A recipe which was prepared often till the time of my grandfather and then there seemed to be no takers for it and somehow, along the line this recipe was lost.

I got the recipe from her and when my mother was here prepared it with her help. It tasted really good and all at home liked it very much. The ingredients are similar to the adai. You can say it is a steamed from of adai :)

A few points to remember while preparing these, grind the batter coarse, steam it well - it takes longer than the regular upma kozhukattai to cook and serve it hot - doesn't taste very good once it is cold.



What you'll need
  1. Idly Rice – 2 Cup
  2. Tuar Dal – ½ Cup
  3. Black Urad Dal – ½ Cup
  4. Dried Red Chillies – 4
  5. Asafoetida – ½ tsp
  6. Salt to taste

For tempering
  1. Oil – 2 to 3 tbsp
  2. Mustard Seeds – 1 tsp
  3. Channa Dal -  1 tbsp
  4. Curry Leaves – few

Method
  1. Soak the rice for 3 to 4 hours.
  2. Soak the dals, along with red chillies for 1 hour.
  3. Grind the rice and dal coarsely into a rava consistency by adding some water.
  4. Heat a non stick kadai with oil, temper with mustard seeds, channa dal and curry leaves.
  5. Also add the asafoetida.
  6. Now add the batter, also add a little water and start stirring. Keep stirring continuously until the entire mixture comes together like a ball. Do this in a low flame.
  7. Remove from heat, allow to cool, until you can handle, wet your hands and make small balls or kozhukattais.
  8. Heat a idly cooker or pressure cooker and place a steamer in it, keep the kozhukattais on the steamer and steam for 20 to 25 minutes.
  9. Healthy and delicious adai kozhukattai is ready. Serve hot with sambar or chutney.



Note:
  1. Grind coarsely, don’t grind to smooth paste.
  2. Steam for 25 minutes.
  3. Always serve hot.



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Vellarikka Kichadi/Thayir Pachadi - Easy Vishu Sadya Recipes

April 3, 2016, 8:14 pm
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We are into April already. The weather in Pune is very hot. It is our first summer here. I had heard so much about the pleasant weather of Pune that this heat took me by surprise. The temperatures have been around 37 to 39 degrees for the past 15 to 20 days.

Today’s recipe is a very easy one, perfect for a hot sunny day. Also, thayir pachadi or Kichadi is a important part of any sadhya, so if you are planning to cook a sadya this Vishu, then u should include this. The Vellarikka kichadi is one of my favorites. The Velarikka used is Malabar Vellarikai, also known as Kani Vellari.




What you’ll need
  1. Malabar Vellarikai – 1 cup, peeled, deseeded and finely chopped
  2. Fresh Thick Curd/Yougurt – 1.5 cup
  3. Salt to taste

 To grind
  1. Fresh Scraped Coconut – 1/3 cup
  2. Green Chillies – 1 or 2
  3. Mustard Seeds – 1/8th tsp

 For tempering
  1. Oil – 1 tsp
  2. Mustard Seeds – ½ tsp
  3. Curry Leaves – few

 Method
  1. In a vessel add the chopped Vellarika pieces with just enough water, (don’t add too much water), and salt and boil till the vellarika pieces are cooked. Takes about 8 to 10 minutes. Set aside to cool.
  2. Grind the coconut, green chillies and mustard seeds. You can add a little of the curds while grinding. Don’t add water.
  3. Beat the curds well add the ground mixture, and cooked vellarikai pieces and mix well. Check for salt and add accordingly.              
  4. Heat a small frying pan with oil, temper with mustard seeds and curry leaves.
  5. Pour over the pachadi.


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Nendran Chips|Ethakka Upperi|Varatha Upperi|Kerala Banana Chips

April 7, 2016, 1:52 am
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I have been wanting to post this for a very long time now. But something or the other came my way and it took me so long to post it on the blog. Initially, I was not very confident of making the chips, later when I was confident enough; I was living in places where I couldn’t find the Nendrangai. I wanted to post it before Vishu, so when I went to Chennai last month I had plans of getting the kai, but I couldn’t. So I was thinking this year also, I won’t be able to post it, as in Pune I hardly find it. But, my good fortune, a shop selling South Indian items opened up just a couple of weeks back very near my place. And I asked him if he could get me Nendrangai. And he did get it. So finally, the ever popular chips recipe is on my blog.



What you’ll need
Makes about ½ kg Chips
  1. Nendrankai /Raw Kerala Banana – 6, (1.5 Kg)
  2. Coconut Oil – to deep fry
  3. Salt – as required
  4. Turmeric Powder – ½ tsp

Method
  1. Wash the plantains well and pat dry them.
  2. Make slits on the skin vertically, make sure u don’t go too deep and cut the fruit.
  3. Now, with your hands, carefully remove the skin. Save the skin and prepare thoran with it.
  4. Slice it thin and spread on kitchen tissues or newspaper.
  5. In a small bowl, add about 2 to 3 tsp of salt and ½ tsp turmeric powder, mix well and keep aside.
  6. Heat oil in a Kadai for deep frying
  7. Once the oil is hot, reduce the flame to low, and slowly add the sliced plaintain in batches.
  8. Now, increase the heat to medium high and fry, keep stirring once in a while.
  9. Fry till the bubbles have almost stopped.
  10. Now, reduce heat to low and add ½ tbsp of the salt – turmeric water to the oil, increase heat to medium and keep stirring till the spluttering sound stops.
  11. Drain on to kitchen tissues, continue the process.
  12. Cool completely and store in airtight container.



Note:
  1. Remember to add lesser amount of the salt-turmeric water as you proceed with the frying the batches, as there will be salt in the oil. Else the chips will become salty.
  2. After adding the salt-turmeric water, fry till the sound stops, else the next batch will not be crisp.
  3. Also slice the banana thin and spread on a kitchen tissue for atleast 10 mins to get crisp chips.



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Ada Pradhaman - Kerala Style Ada Pradhaman

April 12, 2016, 12:14 am
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Vishu is almost here. It is one of my favorite festivals. I love keeping the Vishu Kani. A typical Vishu Kani consists of an Uruli filled with rice, the Kani Vellari or Malabar Vellarikai, other vegetables and fruits like snake gourd, mango, jackfruit, banana, a mirror, an Idol of Krishna, a new cloth, gold ornaments etc and ofcourse, the kani is incomplete without the Kani Konnai also known as Laburnum. The Kani is arranged the previous day night and viewed early morning on the day of Vishu which usually falls either on the 14th or 15th of April.

The Kani konnai is not easily found in most parts of the country. Most of the years I make do with some yellow flower. But this time, I am really happy, as the place I live in, is lined with these trees and is in full blossom. So this year’s Kani is going to be adorned with the Konnai.
No festival is complete without a feast and no feast is complete without a Payasam. 

We usually prepare the Pal Payasam in our house for Vishu. But I love Pradhamans and I had this packet of Rice ada with me, so I prepared this pradhaman a couple of days back. It turned out super delicious, perfect for any feast. I have already posted the Palada Pradhaman, which is equally tasty.



What you’ll need
Serves – 4 to 5 generously
  1. Rice Ada – ½ cup (I used store bought)
  2. Powdered Jaggery – 2 cup
  3. Thin Coconut Milk – 4 cup
  4. Thick Coconut Milk – 1 cup
  5. Coconut pieces – ¼ cup, cut into small pieces
  6. Cashewnut – few (optional)
  7. Ginger Powder – ½ tsp
  8. Cumin Powder – ½ tsp
  9. Cardamom Powder – ½ tsp
  10. Ghee – 2 tbsp

Method
  1. Soak the ada in plain water for 15 to 20 minutes.
  2. Now drain the water, and add about 4 to 5 cups of water and cook the ada in it till the ada is really soft. Make sure ada is soft, even if it turns a bit mushy it is ok, as the ada, will separate once we add it to the jaggery syrup.
  3. Strain the ada and wash it well in cold water. This will prevent sticking. Drain and set aside.
  4. Heat a heavy bottomed Kadai, with jaggery and ½ cup water, filter for impurities. Wash the Kadai and pour the jaggery syrup back into the kadai.
  5. Let this boil for 6 to 7 minutes, or till the syrup reaches a slightly thicker consistency.
  6. Now add the cooked ada and sauté it well. Keep stirring and sauté till the syrup thicken again for about 8 minutes. Add a tbsp of ghee and sauté for a couple of minutes more. This is the most important step. This is when the ada will get the sweetness from the jaggery, else ada will taste bland.
  7. Now add the thin coconut milk and mix well, allow to boil for atleast 10 minutes, or till the mixture is slightly thick.
  8. Turn off the flame.
  9. Add the cardamom powder, cumin powder and dry ginger powder to the thick coconut milk, mix well and add it to the Pradhaman.
  10. Heat a small frying pan with ghee and fry the coconut pieces till dark brown. Fry the cashews if using and add it to Pradhaman.

Serve warm.



Note:
  1. You may feel the consistency is very lose and not thick, but the payasam will thicken as it cools. And the consistency will be perfect. There won't be any need of adding extra milk. If you want it thicker, then you may reduce the thin coconut milk to 3 cups.
  2. The sweetness was perfect, if you want more or less, adjust accordingly.
  3. The ada I bought was very small and cooked very fast; cook your ada depending on its size. Make sure it is completely soft else, after adding to the jaggery it will become hard and feel like it is not cooked.
  4. I used KPL coconut milk powder, the taste was very good. I found it better than the tetra pack, but nothing to beat the taste of fresh coconut milk. Refer my Chakka Pradhaman post to know how to extract coconut milk.






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Mambazha Sambar |Ripe Mango Sambar

May 5, 2016, 2:20 am
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It is Mango time!!! Yes..markets are flooded with different varieties of mangoes. Once the mango season starts, I can’t think of even single day, when we don’t have our dose of mango in some form or the other, be it the simple manga curry, manga pachadi, manga kootan or mambazha pulissery, if not then, just cut up a fruit and eat.

So here is another recipe, that can be added to my already big list of mango recipes – the Mambazha Sambar. We usually prepare the pulissery with ripe mangoes, sambar using ripe mango is not so frequent.

The Mambazha sambar is very much similar to the regular arachuvitta sambar, the only thing is the addition of the ripe mango. But the taste and smell of the sambar is very much different from the regular sambar. It has a lovely aroma and slightly sweet sour taste. Do try it this while the mangoes are in season.



Serves 5 to 6
What you’ll need
  1. Ripe Mango – 2 Medium sized, cut into big chunks with the skin
  2. Drumstick – 2, cut into finger sized pieces
  3. Tamarind – gooseberry sized
  4. Tuar Dal – 1/3 cup
  5. Turmeric Powder – ¼ tsp
  6. Salt to taste

To roast and grind
  1. Asafoetida – a small piece
  2. Channa dal – 1 tbsp
  3. Coriander Seeds – 2 tbsp
  4. Fenugreek Seeds – ½ tsp
  5. Dried Red Chillies -5 to 6
  6. Coconut – 1/3 cup

To temper
  1. Oil – 2 tsp
  2. Mustard Seeds – ½ tsp
  3. Curry Leaves – few

Method
  1. Wash and pressure the tuar dal with enough water. When cooked, mash well and keep aside.
  2. Soak the tamarind in 1 cup of hot water for 10 minutes. Squeeze and extract the juice, discard the fibres.
  3. In a vessel, add the tamarind juice, also add another 3 cups of water, add the drumstick pieces, turmeric powder, and salt.
  4. Bring this to boil and let it keep boiling on medium flame till the drumstick pieces are almost done, at this stage add the ripe mango pieces and boil for another 4 to 5 minutes or till the mangoes are cooked.
  5. In the meanwhile, heat a kadai with a tsp of oil, add the asafoetida and fry till it puffs up well, next add the channa dal and fry till the dal starts changing color, then add the coriander seeds and methi seeds and fry till a good aroma starts coming, taking care not to burn anything. Finally add the red chillies stir till the chillies become bright red. Also add the coconut and fry for a couple of minutes. Coconut need not change color.
  6. Transfer to a plate and let it cool.
  7. Then grind to a paste using about ¼ cup of water.
  8. Once the mango is cooked, and the cooked and mashed dal to the tamarind water and mix well, boil for 2 minutes.
  9. Then add the ground paste add a cup of water and adjust the consistency. Check for seasoning and bring to a boil. Simmer for 3 to 4 minutes.
  10. Garnish with curry leaves.
  11. Heat a small frying pan with oil, temper with mustard seeds. Pour the tempering over the sambar.

Serve hot with white rice and a poriyal or thoran of your choice.





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Payathangai Paruppu Thoran

May 10, 2016, 7:20 pm
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Thoran is a very common and popular stir fry served usually as an accompaniment with steamed rice and Sambar. It can be prepared with almost all the vegetables, like raw bananas, pumpkin, all the different varieties of beans, carrot, cabbage etc. Usually the vegetables are finely chopped and stir fried in coconut oil and finally garnished with some fresh coconut.
Couple of days back, when I got these yard long beans I was getting ready to prepare it like any other day, then my MIL, asked me to soak some pasi paruppu/moong dal and add to the thoran. The thoran made with the addition of the dal was very delicious and all including my kids enjoyed this slightly varied version of the thoran.

Serves - 4
What you'll need
  1. Payathangai/Yard Long Beans – 500 gms
  2. Moong Dal/Pasi Paruppu – ¼ cup
  3. Fresh Scraped Coconut – 1/3 cup
  4. Green Chillies – 2 to 3
  5. Curry Leaves - few
  6. Turemeric Powder – ¼ tsp
  7. Salt to taste
  8. Coconut Oil – 1 tbsp
  9. Mustard Seeds – 1 tsp
  10. Broken Urad Dal – 1 tsp

Method
  1. Wash the dal, rinse well and soak it for 20 minutes.
  2. Wash the yard long beans, string it and finely chop the beans. Keep aside.
  3. Heat a Kadai with oil, temper with mustard seeds and urad dal, once the dal changes color add half of the chopped beans stir well.
  4. Now drain the dal and spread it as a layer over the beans and top it with the remaining beans in such a way that the dal is covered by the beans.
  5. Sprinkle some water, cover and cook for 5 minutes on medium to low heat.
  6. Remove the lid and stir, add the salt and turmeric powder,  sprinkle more water if required cover and cook till the beans is cooked.
  7. Remove the lid and let it fry for a while, keep stirring once in a while.
  8. In the meantime, add the coconut, green chillies and curry leaves in a small mixie jar and pulse it for a few seconds.
  9. Add this to the beans and stir well. Fry for a couple of minutes and remove from heat.

Delicious Payathangai Thoran is ready. Serve as an accompaniment with rice and Sambar or Mor Kootan or with Rasam.





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Porulvilangai/Porivilangai Uruandai

May 15, 2016, 8:25 pm
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Poruvilangi or Porulvilangi Uruandai is a healthy and nutritious sweet ball. The name Porulvilangai literally means that the ingredients are a mystery. Though it resembles any other laddu in appearance, but the texture is very different. These balls are very hard, infact, you need to use a small hammer or a grinding stone to break it.

Poruvilangai was one of the things which my grandmother would always keep ready when we went for our summer vacations as it was my mother’s favorite. As a child I never really liked them, just because they were too hard. These are a favorite with my in laws and my mother in law makes them on and off. She tells me that, in her times, when people used to go on long train journeys, they would prepare these and carry it along. These hard balls have a very long shelf life and stay fresh for a couple of months.

The main ingredients used in its preparation are Whole Wheat grains, Boiled Rice/Puzhungal Arisi, Green Moong/Pacha Payaru, Dry ginger, cardamom and coconut bits sweetened with Jaggery. The measurements and ingredients seem to differ from one household to another. I came across recipes making use of Channa dal, roasted gram dal and even groundnuts. The recipe I am sharing is handed down to me by one my mother in law’s relative who is has been regularly preparing these for a very long time now.

Poruvilangai, like I mentioned earlier are supposed to be very hard, hard to the extent that they need to be broken with pestle. The reason it was made like this was so it could have a long shelf life, as these were made in large quantities in those days. But now, children don’t and adults don’t seem to like it so hard, so the balls made from the recipe I am sharing today, are not so hard. I won’t say they are soft and crumbly, but they can be broken by our teeth. Refer the notes section, if you want to make the stone hard poruvilangais.



What you’ll need
  1. Boiled Rice/Puzhungal Arisi – 4 Cup
  2. Whole Wheat Grains/Gothumai – 1 Cup
  3. Green Moong/Pacha Payaru – 1 Cup
  4. Jaggery – 6 cup, powdered
  5. Dry Ginger/Sukku – a big piece
  6. Cardamom – about 10
  7. Coconut – 1 cup, cut into small pieces


Method

Roast and Grind
  1. Dry roast the rice, whole wheat, green moong until golden. Keep stirring and roast on medium heat to avoid burning and for even roasting.
  2. Break the dry ginger into smaller pieces used a pestle, heat that also for a minute or so, for easy grinding.
  3. Spread all the roasted ingredients on a newspaper and allow to cool slightly.
  4. Then grind them along with the dry ginger and cardamom in batches in a mixie, sieve it and keep aside.

Prepare Jaggery Syrup
  1. Heat a heavy bottomed kadai, with the jaggery and water enough to immerse the jaggery. Heat it on medium flame, else the syrup will thicken even before the jaggery dissolves.
  2. Once the jaggery has dissolved completely, strain for impurities and pour it back into the kadai.
  3. Add the coconut pieces to this.
  4. Keep heating on medium flame, stirring once in a while, we need to get the soft ball consistency or thakkali pagu. It is ok if you remove the syrup just before the soft ball consistency.  (Check Notes)
  5. To check for the soft ball consistency, take some water in a plate, and add a drop of the syrup into it, if it settles and you are able to roll it into a ball then the syrup is ready. Remove from heat.
  6. I removed mine from heat, just before the soft ball consistency.

Prepare the urundai
  1. Keep a medium sized bowl with a cup of the flour in it. This is for rolling the prepared urundais.
  2. In another wide bowl, take a cup of the flour and add about 2 ladles of the syrup. Mix it quickly with a wooden spoon or spatula, and try forming balls, if you are able to form the balls, then quickly roll them into balls and put them into the bowl with flour. If you are not able to form balls then add another spoon of syrup and try.
  3. The balls may feel soft while rolling, but they harden on cooling.
  4. Repeat the above procedure until you are done with all the flour.
  5. Some syrup may be left over, you can refrigerate the syrup and use it later again to make the urundais, by heating it with little water.
  6. Healthy and tasty poruvilangai urundais are ready.



Notes:
  1. If you have the facility to get the grains milled in flour mill, then that would be good. Else use the mixie and sieve the powdered flour. I ground mine at home in a regular mixie.
  2. The jaggery syrup is the one that is responsible for the hardness of the urundai, so if you want them a little softer, you can remove the syrup just before it reaches the soft ball consistency. Or if you want really stone hard urundais then keep the syrup a little longer than soft ball consistency. I removed mine, just before the soft ball consistency.
  3. The urundais will feel soft while shaping, but on cooling, they will harden.
  4. I had some jaggery syrup left, it is difficult to give exact measurement of the jaggery syurp.
  5. The ratio is 1:1, for one cup of powder, use 1 cup of powdered jaggery.
  6. The main flavoring agents are sukku and cardamom, so don’t skip that.




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Thayir Vadai - A Guest Post for Rafeeda of The Big Sweet Tooth

May 21, 2016, 7:15 pm
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Today’s post is a guest post for a wonderful blogger friend Rafeeda. Rafeeda’s blog The Big Sweet Tooth is a treasure trove of recipes, from mouthwatering biriyanis to delicious bakes and puddings, you name it and you will find it on her space. I love the quotes she posts and her write ups. I feel an instant connect with whatever she writes. I am inspired by her dedication towards her blog. Inspite of being a busy working mother of 2 beautiful girls, she manages to post recipes almost every day on her space.

I am sharing one of my family’s favorite summer recipes – Thayir Vadai or Curd Vadai. It is a very simple dish to prepare and tastes great. A make ahead dish, perfect for those small get togethers or parties. 

Thanks a lot Rafeeda for inviting me to your space.

Hop over to Rafeeda's space for the full recipe.


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Karuveppilai Kuzhambu / Curry Leaves Kuzhambu

July 10, 2016, 7:01 am
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I am back after a very long break. Things have become very busy all of a sudden at the personal front. It feels good to be back to blogging. I really hope I can be regular with my posting.

Now that I decided to start drafting my post, I am completely lost for words. So let me get straight to the recipe. Today, I am sharing a kuzhambu recipe. Unlike most of the other kuzhambu/kootan recipes on the blog, which I have grown up with, this is a relatively new recipe. My mother got to know of it from a very good friend of hers. And since then, my mother has been making it now and then.

So now that amma is here with me, I asked her to prepare this. It is a spicy, tangy and flavorful kuzhambu.. If you have fresh curry leaves at hand, it is a breeze to prepare and pairs well with any thoran  or roast curries like potato or seppankizhangu.



What you’ll need
  1. Fresh Curry Leaves – 1 cup, tightly packed
  2. Tamarind – a gooseberry sized ball
  3. Turmeric Powder – ½ tsp
  4. Jaggery – 1 tsp (optional)
  5. Salt to taste

To roast and grind
  1. Gingely oil – 1 tsp
  2. White Urad Dal – 1 tbsp
  3. Black Pepper – 1 tsp
  4. Dried Red Chillies – 4 to 5 (increase or decrease according to taste)
  5. Asafoetida – a small piece

To temper
  1. Gingely Oil /Nalla Ennai – 2 tsp
  2. Mustard Seeds – 1 tsp
  3. Cumin Seeds – ½ tsp

Method
  1. Soak the tamarind in a cup of hot water for 10 minutes.
  2. Squeeze and extract the juice and discard the fibers.
  3. Add 1.5 cups of water more to this.
  4. Add turmeric powder, jaggery and salt to taste. Place it on medium heat and bring it to a boil.
  5. In the meanwhile, heat a small kadai with a tsp of oil add the asafoetida, once it puffs up well add the urad dal and fry it on medium heat. Once it starts changing color, add the black pepper and dry red chillies and fry till the chillies are bright red. Take care not to burn the dal. Transfer to a plate and cool.
  6. Now, grind the roasted ingredients along with the curry leaves to a fine paste adding a little water.
  7. Add this ground paste to the tamarind water and let it boil on medium heat for 8 to 10 minutes or till the raw smell of the tamarind and curry leaves disappears and the kuzhambu has thickened and reached a saucy consistency. Don't let it thicken too much as it will thicken a little more on cooling.
  8. Remove from heat.
  9. Heat a small frying pan with oil, temper with mustard seeds and cumin. Pour the tempering over the kuzhambu.

Flavorful karuvepilai kuzhambu is ready.
Serve with steamed rice and any thoran or potato or seppankizhangu fry.



Notes

You may saute few shallots and a couple of cloves of garlic if you like, and then add the tamarind water to it and follow the remaining steps.



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Kadala Paruppu Pradhaman

January 1, 2017, 8:11 pm
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Wishing all readers a very Happy New Year!!
It has been a really long time since I last posted a recipe on the blog. Life has become very busy and blog just took a back seat without me even realizing it. But I hope to be more regular this year. So here is to sweet beginnings. 
A delicious pradhaman - Kadala Paruppu Pradhaman. Jaggery and coconut milk like I always say are a match made it heaven, that with the bite of kadala paruppu/channa dal is just amazing. I took out the camera after a really long time and I have not done any justice to the pradhaman. You'll have to just take my word for it and try it out. And I am sure you will not regret it. Now off to the recipe.



Serves 3 to 4
What you’ll need
  1. Kadala Paruppu/Channa Dal – 1/3rd cup
  2. Javvarisi/ Sago – 1/8th cup
  3. Powdered Jaggery – ¾ cup
  4. Thin Coconut Milk – 1 cup
  5. Thick Coconut Milk – ½ cup
  6. Dry Ginger Powder – ¼ tsp
  7. Cardamom Powder – ½ tsp
  8. Ghee – 1 tbsp
  9. Cashew nuts – few

Method
  1. Dry roast the sago and channa dal till the raw smell disappears.
  2. Soak these in water for 10 minutes.
  3. Pressure cook the channa dal and sago with just enough water for 3 to 4 whistles. Let the water level be just above the dal.
  4. Once, the pressure is released, open the cooker and mash the dal lightly.
  5. Heat a heavy bottomed vessel, add the powdered jaggery, with ¼ cup of water. Once the jaggery dissolves, strain for impurities and pour it back in the vessel.
  6. Add the mashed dal and sago to this jaggery syrup. Let it boil for a couple of minutes. Then add the thin coconut milk and boil for 5 to 6 minutes. Keep stirring once in a while.
  7. Once the payasam thicken slightly, remove from heat.
  8. Now add the thick coconut milk and mix well.
  9. Heat a small frying pan with ghee, add the cashewnuts and fry until golden. Add this to the pradhman.
  10. Also add the ginger powder and cardamom powder. Mix well.

Serve warm.



Notes:
  1. Channa dal should be cooked till soft, the dal should easily crumble when pressed between fingers, but not mushy.
  2. The pradhaman will thicken once it cools.
  3. You can add boiled and cooled regular milk if the pradhaman is very thick.
  4. Do not add more than the mentioned quantity of sago, it will thicken the pradhaman very much.
  5. Traditionally, roasted coconut slivers are added to the pradhman, since I did not have coconut handy, I used cashewnuts.

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Vendhaya Keerai Paruppu Usili

January 8, 2017, 5:33 am
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Here I am, with the next recipe in the New Year.  I love paruppu usili period. I have already posted 2-3 usili recipes using different vegetables like Kothavarangai, Cabbage and Vazhapoo. Among these my favourite was Cabbage. But now I have 2 favorites. Cabbage and this Vendhaya Keerai Usili. 

In our house, I had never seen my mother or MIL prepare usili using keerai. A couple of days back, I tasted this usili, prepared by my friend. It was new to me. And I just loved it. I also came to know that usili using murungai keerai is also quite popular. Last week I tried this and it was a big hit at home. My kids also loved it. The flavour of vendhaya keerai with the spiced steamed lentils is just too good. It tastes best as an accompaniment with Vatha Kuzhambu or with Mor Kuzhambu. If you have not tried this before, then do give it a try. I am sure you will love it.

Serves 3 to 4
What you’ll need
  1. Methi Leaves/Vendhaya Keerai – 1 Big Bunch
  2. Tuar Dal – 1/3 Cup
  3. Kadala Paruppu – 1/3 cup
  4. Dry Red Chilly – 2 or 3
  5. Asafoetida – a generous pinch
  6. Salt to taste
  7. To temper
  8. Coconut Oil – 2 tbsp
  9. Mustard Seeds – 1 tsp
  10. Urad Dal – 1 tsp
  11. Red Chilly – 1


Method
  1. Wash and soak the dals for atleast 30 mins along with the dried red chillies.
  2. After 30 mins, drain the water completely, and grind into a coarse paste with red chillies, salt, few curry leaves and asafoetida. Do not add water.
  3. Grease an idly plate with few drops of oil, take a lemon sized ball of the ground dal paste and pat it on the idly moulds. Repeat this until all the dal paste is used up.
  4. Steam this in a cooker/steamer for 5 to 8 minutes or until the dal is cooked. To check, insert a knife through the dal discs, the knife should come out clean.
  5. Let this cool very well. Pulse it again in the mixie, the dal should crumble and resemble a coarse powder.
  6. Meanwhile, clean and wash the methi leaves/vendhaya keerai, I used only the leaves and very tender stock. I had about 2 heaped and tightly packed cup of leaves. Chop them roughly.
  7. Heat a Kadai with oil, temper with mustard seeds, once it splutters, add the urad dal and fry till the dal turns golden, add the red chilly and fry till it turns crisp.
  8. Now add the chopped leaves and saute till the leaves get wilted. Add a little salt.
  9. Next add the ground dal and mix everything very well. Keep sautéing for 5 to 6 minutes or until everything mixes well and resembles a crumble.
Delicious Usili ready. 



Notes:
  1. Drain water completely from the dals before grinding.
  2. Also grind the dals coarsely without adding any water.




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Lemon Oorugai | Lemon Pickle without Oil

January 15, 2017, 7:26 am
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Pickles are an integral part of Indian households and so it is at our home. A proper South Indian meal is incomplete without the customary Thayir Sadam (curd rice) and oorugai. My MIL is an expert when it comes to pickling. Not only our family, but anyone who visits our home and tastes her pickles doesn’t go without asking her for its recipe. Among all the pickles she makes, my favorite is Avakkai and Vadu Mangai. I hope to post these recipes this summer.

Now, is the season for lemons. I am not a huge fan of lemon pickle. But the one I am sharing today is an exception. I learnt this from my grandmother. The USP of this pickle is that it does not use oil. The salt and sugar act as preservatives. Please don't panic! It is not a sweet pickle. The sugar just balances the sourness of the lemon. It tastes really good and is perfect with a bowl of curd rice.



What you'll need
  1. Indian Lemon – 15 medium sized
  2. Red Chilly Powder – 1/3 + 1/8 cup
  3. Salt – 1/3 + 1/8 cup
  4. Sugar 1/3 + 1/8 cup
  5. Fenugreek – 1 tbsp
  6. Asafoetida – ½ tsp

Method
  1. Wash and wipe the lemon well. Let it dry well.
  2. Cut 12 of the lemons into quarters or cut each into 8 pieces. I had approximate 2.5 cup of cut lemon pieces.
  3. Squeeze and extract the juice from the remaining 3 lemons.
  4. Transfer the lemon pieces into a wide glass bowl, add the measured quantities of red chilly powder, salt and sugar. Also add the lemon juice. Mix well.
  5. Scrape the sides of the bowl.
  6. Now, heat a small frying pan, dry roast the fenugreek seeds until they start to pop. Transfer to a plate. To the hot pan add the asafoetida powder fry for few seconds.
  7. Grind the roasted fenugreek seeds with the help of a mortar and pestle.
  8. Add the fenugreek powder and asafoetida to the pickle mixture. Stir well.
  9. Cover with a lid and keep aside.
  10. Keep stirring once everyday. Transfer to a clean and sterilized bottle after about 10 days.
  11. Let it sit at least for a month before consuming by when lemon would have become soft and would have absorbed all the spices well.



Note:
  1. Select firm yellow, thin skinned lemon. Make sure there are no black spots or soft spots on the lemon.
  2. Always use a clean and dry spoon.
  3. Keep stirring it once everyday, with a clean dry spoon for at least 10 days.
  4. Store in clean sterilized glass bottle. I recommend, washing the bottle with soap water and then rinsing it with hot water. And dry in sunlight before storing the pickle. 



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Koozh Dosai

February 13, 2017, 5:25 am
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Koozh dosai is a very old and traditional recipe, which I feel is slowly fading away from most households, including mine. Whenever it comes to grinding batter, I end up grinding for the regular idly and dosa batter and so all the other varieties always takes a back seat. The Koozh dosai would be a welcome change if you are bored of your regular idly dosas.

This dosa does not have any urad dal. It is made only of raw rice. The most important thing to note in this recipe is that the batter should be well fermented and enough quantity of Koozh should be added to get soft dosas.

What you’ll need
  1. Raw Rice – 2 Cup
  2. Salt to taste
  3. Oil – as needed to make dosas

Method
  1. Wash and soak the rice for 3 to 4 hours.
  2. Now grind the rice into a smooth batter adding water as and when required.
  3. Add salt mix well and let this batter ferment for 8 to 10 hours.
  4. Take a big ladle full of this batter and mix it with 2 cups water. Mix it well without any lumps.
  5. Place this on heat and keep stirring on medium flame, until it starts thickening and becomes translucent. This is called Koozh.
  6. Let this cool well.
  7. Before making the dosas, add this cooled Koozh to the batter and mix well. Add about 2 cups of water and make the batter very thin, like rava dosa batter.
  8. Place an iron pan on heat, drizzle a little oil, mix the batter well and pour a ladle full of batter, start from the outer edges and then move in.
  9. Drizzle oil on the edges. And cook on medium flame flip over and drizzle a tsp of oil and cook until the dosas are done. Repeat with remaining batter.
  10. Serve these delicious dosas with chutney/sambar or molagapodi.



Note:
The batter should be well fermented.

The quantity of koozh would be just right, sometimes, the dosa may tear, it might be because the koozh is more in quantiy. So don’t add the whole koozh at a time. Add ¾ th of the koozh make a dosa a check, if the dosas come without any white patches then the koozh is enough. If you see white patches on the cooked dosa, then add more koozh. 
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