PULIHORA

IMG_5048INGRIDENTS

Rice – 1cup

Water – 3 cups

Chana dal – 1 tbsp

Urad dal – 1/2 tbsp

Mustard seeds – 1/3 tsp

Broken red chillies – 1/4 cup

Green chillies – 5 slited

Peanuts – 2 tbsp

Hand full of tamarind makes 1/4 cup juice

or tamarind paste – 2 tbsp (adjust to suit your taste)

Oil – 3 tbsp

Turmeric powder – 1/3 tsp

Crushed ginger – 1 inch pieces

Salt to taste

Mustard seeds – 1/2 tsp ( for powder )

METHOD

  • Wash and soak tamarind in hot water for some time. Squeeze and pass it through a filter, discard stones and pulp. Keep it aside .
  • Wash and cook rice with 3 cups of water. Do not make the rice mushy.
  • Cool the rice in a wide plate. In a motar pestle, crush mustard seeds into a powder.
  • Heat oil in a pan. Add peanuts and fry for a minute. Add chana dal and urad dal. Fry till light golden colour.
  • Then add mustard seeds, broken red chillies, green chillies, crushed ginger and curry leaves.
  • Fry till the red chillies turn crisp. Add salt and tamarind juice or paste. If you are using tamarind paste add 2 to 3 tbsp of water and cook.
  • Cook till the mixture thickens other wise pulihora will be very moist. It will be a thick but flowing paste.
  • Remove from heat. Add the cooked tamarind mix and combine well such that its spread all over the rice.
  • Finally sprinkle mustard seeds powder. Mix well. Adjust salt.  Do not mix while the rice is hot.

SUGGESTIONS

  • Another version is to replace mustard powder with a 1 tsp of roasted sesame seeds powder.

COCONUT CHUTNEY

fullsizeoutput_19cINGRIDENTS

Oil – 1/2 tsp

Green chillies – 5 cut into two pieces

Coriander seeds – 1/2 tsp

Chana dal – 1 1/2 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tsp

Fresh grated coconut – 2 to 3 tbsp

Curd – 4 to 5 tbsp for grinding

Coriander leaves –  1 tsp

TALIMPU

Mustard seeds – 1/3 tsp

Cumin seeds – 1/3 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

  • Heat oil in a pan. Add green chillies and fry for a minute. Add coriander seeds, chana dal, urad dal and cumin seeds.
  • Fry on low flame till they become light golden in colour. Lastly add crushed garlic, roasted chana dal and curry leaves. Mix well and swicth off the flame.
  • Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  • Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind for one more time.
  • Empty it into a bowl.
  • For talimpu, heat oil in a pan and add mustard seeds and cumin seeds.
  • When they start to splutter, add red chillies and curry leaves. When curry leaves turn crisp, switch off the flame and pour it on the already grinded chutney. Mix well.

SUGGESTIONS

You can adjust coconut and curd according to your taste.

KUDUMULU (VINAYAKA CHAVITHI PRASADAM )

IMG_4110INGREDIENTS

Rice rava – 1 cup

Chana dal2 tbsp (senaga pappu)

Grated fresh coconut3 tbsp

Water – 2 cups

Salt to taste

METHOD

  • Wash and soak chana dal in water for 30 minutes. Take a pan and add water. Add chana dal and bring it to a boil.
  • Boil for 2-3 minutes. Add freshly grated coconut and salt. Mix well. 
  • Reduce the heat, add rava slowly into the boiling water, mixing well with another hand to prevent lumps.
  • Cover the pan with a lid until the water evaporates completely. Make sure it doesn’t burn. Swicth off the flame.
  • Leave it covered for about 15 minutes. Transfer this to a wide plate and cool.
  • After 15 minutes, wet ur hands and make small balls. Sprinkle some water if rava is too hard.
  • Use an idli steaming stand or any perforted plate to steam these rice balls. Place rice balls on the plate.
  • Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 6-8 minutes. (Whistle not required)

SUGGESTIONS

Adjust water according to the rice rava you are using. If you have any doubt, add an extra  half cup of water.

AMMA’S KARAM PODI

IMG_3541

This recipe has been handed down to me by my mother. Perfect for Idlis. A dollop of ghee will greatly enhance its taste.

INGREDIENTS

  • Coriander seeds – 1 1/2 cups
  • Chana Dal – 1/4 cup
  • Urad Dal – 1 tbsp
  • Cumin Seeds – 1 tbsp
  • Broken red Chillies – 2 cups
  • Crushed Garlic – 1 cup
  • Curry Leaves – 1 cup
  • Tamarind – small lemon sized
  • Oil for frying – 4 tbsp
  • Salt to taste

 

METHOD

  • Dry roast coriander seeds until light brown. Repeat the same process with chana dal, urad dal and cumin seeds.
  • Heat 1 1/2 tsp of oil and fry the broken red chillies until light brown. Let it cool.
  • Repeat the same procedure with crushed garlic and continue to fry until the raw smell fades away.
  • Lastly add tamarind and switch off the flame.
  • Heat another 1 1/2 tsp of oil and fry curry leaves until crisp. Cool down all the ingredients.
  • Start by grinding the chana dal, urad dal and cumin seeds to a coarse powder and put it aside.
  • Next, grind the coriander and put it aside. Grind red chillies, curry leaves and tamarind.
  • Grind the garlic.
  • Now mix all the grinded ingredients together with salt.

 

 

 

 

 

 

 

 

 

 

 

 

CURRY LEAVES PACHADI

C2D5800E-963D-4296-BBB7-A911D5420543.pngINGREDIENTS

Curry leaves – 1 1/2 cup, loosely packed

Coriander seeds – 1 tsp

Chana Dal – 1/2 tbsp

Urad dal -1/2 tsp

Cumin seeds -1/3 tsp

Mustard seeds – 1/4 tsp

Crushed garlic – 4 pods

Broken red chilles – 1/2 cup

Tamarind paste – 1 tbsp

Jaggery – 1 1/2 tbsp

Salt to taste

Oil -3 tbsp

METHOD

  1. Heat 1 1/2 tbsp of oil in a pan . Add Chana Dal, coriander seeds,urad dal ,cumin seeds, and mustard seeds fry on medium flame for 1 minute.
  2. Add crushed garlic and broken red chilles. Fry till they turn crispy . Cool them.
  3. In the same pan , add 1 1/2 tbsp oil fry curry leaves till crispy . Cool them .
  4. Grind every thing together with salt ,tamarind paste and jaggery using little water to a coarse paste.

Suggestion

You can store this pachadi for about a week in the refrigerator. Adjust seasonings.

IDLI POWDER

F50891DD-3B66-487B-B052-6FD0A24AF1EDINGREDIENTS 

Sesame seeds – 1/4 cup

Red chillies -10

Curry leaves – 1/4 cup

Oil – 1 tbsp

Urad dal – 1/3 cup

Chana dal – 1/2 cup

Asafoetida – 1/4 tsp

Turmeric – 1/4 tsp

Salt to taste

Red chilli powder – 2 tsp

METHOD

  1. Heat a pan. Add sesame seeds and fry on low flame till golden brown.
  2. Remove the seeds from the pan and set aside on a plate to cool.
  3. Dry roast red chillies on the same pan for one minute and then add curry leaves. Continue to saute till they turn crisp.
  4. Keep it aside on the same plate .
  5. Add a tsp of oil and saute urad dal and chana dal till they turn golden brown. Cool it.
  6. Transfer all the fried ingredients to a blender. Add salt, asafoetida and turmeric powder. Grind to a coarse powder.
  7. Taste the powder. If you find the powder to be too spicy,  avoid mixing red chilli powder. If not, add the red chilli powder and blend again.

Store in an air tight container.

SUGGESTIONS 

Always roast on low flame.

You can also spread this powder on dosa and Idli.

 

 

 

 

 

CURRY POWDER

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This is a recipe from my mother’s book and it is pretty famous and loved by everyone in the family.

INGREDIENTS

Coriander seeds – 1 cup

Chana dal – 1 cup

Broken Red chilles- 2 cups

Urad dal – 1 tbsp

Cumin seeds – 1 tbsp

Crushed garlic – 3/4 cup

Fenugreek seeds – 1/2 tsp

Curry leaves – 2 cups

METHOD

  1. Heat a wide pan and add all the ingredients one by one.
  2. Dry roast on medium flame till the colour of the spices changes into light brown colour.
  3. Now let the roasted spices cool down to room temperature.
  4. Then add all the spices in grinder jar and make it to a coarse powder .

Store curry powder in an airtight dry jar .

SUGGESTIONS

This curry powder can be used to make brinjal fry, potato fry, ladies finger fry and tindoora fry .

 

 

CHANA DAL CHUTNEY

INGREDIENTS

Chana dal – 1/4 cup

Green chilles – 8 cut into 2 pieces

Coriander seeds – 1 tbsp

Cumin seeds- 1/4 tsp

Garlic -4 mashed with skin

Turemeric powder – one pinch

Curry leaves – few

Oil – 1 ,1/2 tbsp

Salt to taste

Tamarind paste – 1 tsp

Water -as required

METHOD

Heat oil in  a pan on low heat. Add all the talimpu ingredients in order except salt and tamarind paste. Fry on medium heat until aromatic or till they change colour. Cool it and grind it with salt and tamarind using little water. Adjust seasoning . Serve with idli or dosa.

NOTES – Make sure not to burn any of the ingredients while frying.

SUGGESTIONS – Adjust spice with green chilles.Image

BRINJAL ONION PACHADI

INGREDIENTS

Brinjal medium size – 4 ( cut into cubes )

Green chilles – 6 cut into pieces

Oil – 2 tsp for frying

Turmeric – 1/4 tsp

Onions medium size – 2 finely chopped

Coriander – 3 tbsp finely chopped

Garlic peeled and cut into pieces – 7 cloves

Tamarind paste – 2 tsp

Salt to taste

TALIMPU

Chana dal – 1 tsp

Urad dal – 1tsp

Cumin seeds -1 tsp

Mustard seeds – 1/2 tsp

Broken red chilli pieces – 3

Curry leaves – few

Asafoetida powder – 1/2 tsp

Oil – 1 1/2 tsp

METHOD

Take a kadai and fry brinjal pieces , green chilli pieces and turmeric in 2 tsp of oil till light brown. Keep it aside and cool it .

Grind rest of the ingrdients with brinjal ,and green chilli pieces to a coarse paste.

Take another pan and put oil , add rest of the ingredients one by one and fry for 1 or 2 minutes. Then add it to the coarse paste and mix well.

Adjust seasoning . Serve with hot rice and a dollop of ghee . Image