Instant Puliogere Mix

 

Puliodarai podi

Puliodarai (known across the nation more popularly as Tamarind rice)  is a must in temples, as travel food, in weddings and other social events.

Pulikachal the sauce that forms the base for this rice is a bit laborious ans has to be prepared with planning .  Fresh pulikachal certainly has its aroma and place but often for those in a hurry who need it as a fast food alternative an instant mix with all the merits of pulikachal is a boon. Commercially available mix of various brands are there in the market but home-made mix has its place and retains all the flavors and taste of the moist sauce. This mix can come handy at anytime when in a hurry and can be stored for at least a month at room temperature if no coconut is added as in Karnataka style.

 

Ingredients

Tamarind  small ball about the size of a lemon

Dry red chilies 10 (preferbly the long variety)

Peppercorns 1 tsp

Cumin seeds 1 tsp

Fenugreek ½ tsp

Coriander seeds 2 tbsp

Sesame 1½ or 2 tbsp

Chana dal  1 tbsp

Urad dal 1 tbsp

Jaggery shavings 1 tbsp

Turmeric powder  1 tsp

Salt 1 tbsp

For tempering

Oil 1 tsp

Mustard seeds 1 tsp

Peanuts  2 tbsp

Asafotida ½ tsp

Salt ¼ tsp

Method

  • Dry roast the sesame seeds in a wok till it starts spluttering and transfer to a plate to cool it.
  • Add a drop or two of oil in the same wok and roast the chilies on low flame till the aroma surfaces.
  • Transfer to a plate to cool and add the fenugreek seeds  to the wok and roast for a minute on low flame. Add the peppercorns to the wok followed by cumin seeds and when you start getting the aroma of pepper add the  lentils and roast till it starts turning golden in color. Transfer to  a plate and in the same wok roast the coriander seeds just enough to get the dry look and releases aroma;  transfer to the mix in the plate.
  • Now is the turn for tamarind to get a complete dry condition by flipping it in the wok for a minute or two. Add it to the chili plate and cool.
  • Blitz the chili and tamarind to get a coarse powder as they take longer to get powdered. Add the remaining roasted ingredients, salt, and turmeric powder and powder to fine state. Add jaggery shavings and run the blender for a few seconds.

This powder can be stored for a few weeks in an airtight container and used when needed.

  • For those who prefer to add the tempering to the mix before storing heat the oil in a wok and let the  mustard seeds splutter.  Add the peanuts, asafotida ad salt and roast till the peanuts are done and crunchy. Add the tempering to the mix and  and mix well.

Puliodarai mix is ready for use. To make puliodarai refer to Melakotai puliodarai given in the blog.

 

Puliyodarai made with the mix has a flavor its own and close to the Melkottai puliyodarai

 

Chef’s Note

  • In case you want get the Karanatka flavor roast a tablespoon of coconut grate or desiccated coconut till crisp and  blitz along with jaggery.  However, do remember to store in the refrigerator as coconut does not have long shelf-life.
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Kothamalli (Coriander) thogaiyal

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Been a very long time since I added any recipe in my blog …. reasons followed by excuses and then finally came a point when I thought I need to be a little more active! I wondered where I should begin and the simplest and evergreen coriander came to my mind. Either a chutney (that goes as a sauce for many evening dishes such as fritters) or thogaiyal (to go with rice or chappati)  seemed  a good choice and it was refreshing to see the green color retained in the dish to give it its fresh look 🙂

Ingredients

Cleaned  and thoroughly rinsed leaves of coriander  3 cups

Dried red chilies  4 or 5 (depends on how spicy  you like it)

Peppercorns   ½ tsp

Tamarind scales  1 ball (Size of a gooseberry) soak in just enough hot water

Chana dal   2 tbsp

Urad dal 2 tbsp

Salt 1 tsp

Jaggery ¼ tsp

Oil  1 tbsp

Mustard seeds 1 tspIMG_2309 - Copy

Method

  • Heat oil in a pan and temper the mustard seeds . As they splutter transfer to a bowl and keep the pan over low lame,
  • Add the dals and stir for a minute. As the dals gets crisp add the peppercorns and chilies and roast till the chili becomes smooth and wrinkles are gone. Transfer to the blender to cool.
  • In the same pan saute the coriander leaves (if needed in batches) till it gives out moisture and shrinks. Make sure you do this on low flame and just enough to reduce the bulk.
  • Add the tamarind, jaggery piece,  and salt to the spices in the blender and blend to get a coarse texture. Add the coriander leaves and blend the mixture to get a nice paste.
  • Add a little water if need be to get a smooth texture. Transfer the thogaiyal containing the tempered seeds and mix well.

Enjoy with rice or chappatis

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Note

This thogaiyal stays good in the refrigerator for at least a week. Howvwer, if you want to preserve it like a thokku, add a little oil to the on and saute the thogaiyal for 5 minutes on low flame  so that all the moisture is gone. It is likely to lose the fresh green color and turn darker in the process

Mysore Rasam

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Exotic … is how one describes this rasam! As the name implies, this rasam has its origin from Karnataka and unlike rasam known as “saaru” in this region, it is called Mysore Rasam. A specialty of this rasam is use of coconut, and as is the trend in Karnataka, desiccated coconut is used in many dishes, a tradition that possibly evolved as a technique to preserve excess coconuts from spoiling. I prefer to use fresh coconut as desiccated coconut gives a different aroma akin to coconut oil. No rasam powder is used here as the ingredients are freshly roasted and powdered. Another feature of Karnataka is add jaggery to rasam. Actually I prefer to add either jaggery or a pinch of sugar in rasam as such as it enhances the taste.

This rasam is normally thick in consistency and makes a wholesome mix with steamed rice.

Ingredients

Tamarind  lemon-sized/gooseberry-sized ball (1 tbsp pulp)

Arahar dal  2 tbsp (to be pressure cooked)

Turmeric powder ½ tsp

Salt 1 tsp

Tomato 2 medium-sized (blanched)

Curry leaves from 3 sprigs

Water 4 cups

Asafotida ¼ tsp

Mustard seeds 1 tsp

Ghee  1 tbsp

Powdered Jaggery ½tsp

For rasam powder

Red chilies     5

Peppercorns     1 tsp

Cumin seeds     1 tsp

Coriander seeds  1 tbsp

Chan dal        1 tsp

Grated Coconut  2 tbsp

Method

  • Add a few drops of ghee in a wok and roast the spices for the powder in the order chilies, pepper, cumin seeds, coriander seeds, and chana dal. The spices should be roasted on a low flame and just till the aroma is released to retain the aroma. Transfer to a dry plate and in the same wok dry roast the coconut till the moisture is gone. Transfer to the plate and wait for it cool. Transfer the cooled spices to a blender and blitz it to get a slightly coarse powder. Keep the powder aside and in the same blender puree the blanched tomatoes and fresh curry leaves.
  •  In the meantime pressure-cook the dal after adding turmeric powder to it and keep it ready.
  • Add salt to the tamarind extract in a wide vessel and boil it till the raw smell of tamarind is gone as it happens in less than 5 minutes. Add the puree and boil for another 2 minutes or a minute longer and add the mashed dal. Make up the volume to 4 cups or roughly 1 liter. When the mix starts boiling add the spice powder, jiggery, and asafotida. Switch off the flame as soon as the rasam starts frothing and boiling.
  • Heat ghee in a wok and add mustard seed when the ghee is hot. As soon as the seeds splutter transfer the tempered seeds to the rasam. Garnish with fresh coriander leaves and enjoy one of the heavenly rasams!

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Bread-Semolina Idly

Bread-rava idli

Idly is certainty not the hot  “favorite” with my family members and they keep reminding me of the ‘abusive’ Mondays where Idly used to be the lunchbox package! One reason why I had never posted idly as one of the dishes in my blog although I love idli anytime and believe that it is one of the healthiest dishes ever  besides being the comfort food during times of health indisposition.
I am also now overcoming my reluctance to post just because “phamily” believes they are anti-idly!! G prefers ravaidli to taditonal idli and often I make the same (Will Post a recipe later). While getting the ingredients ready for rava idli I realised I had a box of breadcrumbs stored in the refrigerator, leftover from the  bread uppuma I made last week and decided to try it in idli …. and it was worth the effort!

Ingredients  (12 idlis)

 

Semolina (chiroti rava)  1 cup

Bread crumbs 1 cup

Yogurt ¾ or 1 cup (as per taste)

Salt ½ tsp or less as bread is salted

Cooking oil 1 tsp

Mustard 1 tsp

Chana dal 1 tbsp

Green chilli 2 (medium) finely diced

Curry leaves 3 sprigs

Asafotida 1 pinch

Eno salt 1 tsp

Water 1 cup

Method

  • Heat oil in a pan and add the mustard seeds to the hot oil. As soon as mustard seeds sputter add chana dal and chilie and saute on low flame. As the color changes add semolina and roast for 3 to 4 minutes.
  • Transfer the mix to a bowl and add  the finely blitzed breadcrumbs to the mix in the bowl.
  • Add the finely diced curry leaves, salt and asafotida to the yogurt and whip well and transfer the mix to the bowl.
  • Whisk the batter well to get a thick consistency and let it rest for 30 minutes. Meanwhile grease the idli plates and keep them ready.
  • Add eno salt to the batter after 30 minutes and as soon as it froths, transfer the batter to idli plate and steam for 10 minutes to get spongy idlis.
  • Serve with chutney or sambhar as per choice

Chef’s note

A ladle of normal idli batter added to the mix gives bulk to idlis.

Dosai Milaga Podi

dosaimilagapodi

Ingredients

Red chillies  100 g

White sesame seeds 100 g

Urad dal  200 g (1½ cups)

Chana dal 100 g (¾ cup)

Tamarind 4 to 5 scales (areca-sized ball)

Salt 2 tbsp

Sugar 2 tsp

Method

  • Roast  sesame in a pan on low flame till it starts turning brown.  Transfer to a plat e and let it cool.
  • Add a few drops of oil to the pan and roast the chillies on low flame till the chilli starts swelling up and aroma wafts along.  Cool the chillies to room temperature in a plate. Roast the tamarind scale in the pan and add to chillies.
  • Add the two dals to the pan and roast them dry till the color starts changing and add the rock salt/table salt and let it get dry.  Cool it to room temperature.
  • When all ingredients have cooled to room temperature, blitz sesame to a fine powder and transfer to a plate. Transfer the chillies and tamarind to the blender and blitz it to powder. As the chilli may still be in a flaky form add half the dal and powder finely. Transfer to the plate with sesame.
  • Transfer the remaining dal to the blender, add sugar and grind to a coarse powder. Transfer to the remaining mix and mix well. Store in air tight bottles

Makes two bottles of podi.

Chef’s Note: If you like asfotida flavor in podi, roast ¼ tsp asafotida powder along with dal.

Usili-Cauliflower n Peas (3 Servings)

cauliflowerusili (2)

Ingredients

Cauliflower (medium) cut into small pieces (0.5 cm)  2 cups

Shelled peas 1 cup

Coconut grated  2 tbsp

Chana dal  ¼ cup

Toor dal  ¼ cup

Red chilli powder ½ tsp

Salt 1 tsp

Turmeric ¼ tsp

Cooking oil 1 tbsp

Mustard 1 tsp

Coriander leaves diced fine  1 tbsp

Method

  • Soak the dals for 30 minutes and grind to a coarse texture along with turmeric, chilli powder and half quantity salt.
  • Transfer to a greased bowl and in another bowl take the cut vegetables and add the remaining salt to it and mix.
  • Steam the bowls placed one above the other in a cooker (no weight please) for 10 minutes.
  • Crumble the dal when it cools.
  • Heat oil in a wok and temper the mustard seeds, and saute the dal for 2 or 3 minutes on low flame. Add coconut and stir well.
  • Maintain the low flame and add the veggies and cook for 5 minutes or less till done

Curry Powder for Green Veggies

Ingredients

Red chillies 12 to 15

Coriander seeds 3 tbsp

Chana dal 2 tbsp

Urad dal 1 tbsp

Cumin seeds 1 tsp

Fenugreek seeds ½ tsp

Tamarind 3 scales

Method

Add a drop of oil to a hot pan and roast the chillies on a low flame till the chilli aroma is smelt. Add the tamarind and roast for another minute or two. Set aside for it to cool.

Add coriander seeds to the hot pan and after a minute add fenugreek and cumin seeds. Remove from fire as the smell of the spices starts coming out. Roast the dals on low flame till the color changes slightly and you get the aroma.

 

This spice powder full of fresh aroma is excellent for curries such as okra, brinjal, beans, cluster beans, cauliflower and so on.

Chef’s Note

In case you want to add coconut to the powder you can add  2 tsp of dry coc0nut powder while blending the mixture. Otherwise roast 2 tbsp of freshly grated coconut till it turns brown and loses moisture and add to the mixture while blending. Remember to store the powder in refrigeration if coconut added.