Kathirikai Rasavangi

Rasavangi is nothing but the combination of sambar and kootu. It’s a very common dish in Brahmin household. Easy to prepare and less time consuming. Pumpkin can be replaced with Brinjal. If using pumpkin reduce the cooking time as they have the tendency of turning mushy quickly.

Ingredients:

Kathirikai / Brinjal – 5 numbers

Toor dal – ½ cup

Turmeric powder – ¼ tsp

Tamarind – 1 big gooseberry size

Salt

Oil – 1tbsp

For grinding:

Coriander seeds - 1½ tbsp.

Chana dal – 1 tbsp

Red chilli – 5 numbers

Coconut shredded – 3tbsp

Hing – ¼ tsp

Oil – ½ tbsp

For tempering:

Mustard seeds – 1 tsp

Urad dal – 1tsp

Curry leaves – 2, 3 leaves

Oil – 1tbsp

Hing – ¼ tsp

Method:

Wash and cut the brinjals lengthwise.

Cook the toor dal and keep aside.

Heat oil in a pan. Add the brinjals and fry for few minutes.

Make a thick puree out of tamarind and pour it to the fried brinjal.

Add salt and turmeric to the brinjal and cook for 5min in low flame.

In the meantime fry the coriander seeds, chana dal, hing, redchilli, coconut in ½ tbsp oil.

Cool down and ground them to fine powder.

Add the cooked toor dal to the brinjal and cook for few minutes.

Add the grounded powder give a quick stir and remove from the fire.

Do tempering and pour it to the rasavangi.

Serve hot the kathirikai rasavangi with hot white rice.

Try with roti/chapatti.

Moong Dal Dosa / Pasi Paruppu Dosai

Moong dal dosa is very easy to prepare as they don’t require time like regular dosa. And don’t have wait till they ferment. Actually this recipe has only rice and moong dal. But I soaked excess aval for dinner. So while grinding the batter I added the aval. The dosa tasted yum.  My experiment with moong dal dosa got a good result. So now I got a new moong dal dosa recipe ;-) If you love onions, chop them to fine pieces, mix it to the batter and prepare dosa.

Ingredients:

Boiled rice / idli rice – ¾ cup

Moong dal (yellow) – ¾ cup

Aval/ poha (soaked) - ½ cup (Soak the aval in water for 10min)

Green chilli – 4 to5 (adjust as per taste)

Ginger chopped – 1tbsp

Salt

Method:

Soak rice and moong dal for 5 to 6 hours.

Add ginger, green chilli, salt, soaked aval, soaked moong dal and rice to a blender.

Add water and grind into smooth batter.

Keep the batter in room temperature for 3 to 4 hours.

Prepare dosas.

Check here the method for preparing Dosa

Methi, Aloo Masala Chapati / Roti

When tired of regular chapatis and if I’m in good mood to cook, I prepare these kinds of chapattis ;-).  This one is similar to Aloo / Urulaikizhangu stuffed chapati. In this recipe I added methi along with potato and some more masala to it. Methi gives nice flavor to the chapati. The dough once prepared can be used for 2 days. Just refrigerate in an airtight container. Prepare the dough just 10 min before making the chapati.  I made dal for side dish. It can be served with any side dish. Simple raita will do good with this masala chapati. Serve hot.

Ingredients:

Wheat flour / Atta – ½ bowl (approximately 3 to 4 cups, I use rice cooker cup for measurement)

Methi – 1 bunch

Potato / aloo – 1 small

Red chilli powder - 1tsp

Coriander cumin powder -1tsp

Garam masala powder – 1tsp

Ginger garlic paste – ½ tsp

Cumin – 1tsp

Salt

Oil -1tsp

Water

Ghee

Method:

Remove the methi leaves and wash thoroughly.

Cook the potato. Peel off the skin and mash it.

Making dough:

Take the wheat flour in a wide bowl, add methi leaves, mashed potato, red chilli powder, coriander cumin powder, garam masala powder, ginger garlic paste, cumin, and salt and start making dough adding water. Add oil at final stage of making dough so that the dough will be soft enough.

Make sure the dough is not too soft or hard. It will look little softer than the regular chapati dough.

Keep aside for 10 min.

Rolling the chapati:

Now make medium sized balls out of the dough.

Flatten them and toss it in the wheat flour both the sides.

Now slowly roll it using the chapati roller, flipping both the sides.

Making tasty hot chapati:

Place them in the non-stick tawa / pan.

Pour small drop of ghee over the chapati and spread. (Ghee can be replaced with oil)

Flip the chapati and do the same.

Remove the chapati once you see brown spots popping up.

Serve hot with any side dish. 

Homemade Apple Jam

When there are abundant apple sitting in the fridge, I have no other option than making jam. I googled and searched for the recipe, as I have no experience in making jam at home. First I though it’s a tough job and need some extraordinary ingredients to prepare a jam ;-) But I was wrong. It’s really simple. After reading plenty of recipes, I started making it. I didn’t go through the ‘sterilizing canning jar’ part, which everybody was suggesting for storing the jam. Sterilizing the jar prevents the jam from bacteria/fungus, if they are going to be stored for long period of time. I just washed and dried the jar completely before transferring the jam. But if you are going to store the jam for more than one week, follow the sterilizing procedure. Here goes the recipe,

Ingredients:

Apple – 4

Sugar – 2 ½ cups

Water – ½ cup

Lemon juice – 1tbsp

Method:

Wash the apples and peel off the skin.

Remove the seeds.

Cut into square chunks.

Add the apple chunks to a heavy bottom pan.

Pour the water and close the pan.

Let them boil for 10min in medium flame.

Check if the chunks become soft enough to mash it, by pressing it with a ladle.

If they are not ready, cook them for 10 more min.

Once they are ready, mash it completely.

Add 2 cups sugar and stir well.

Close the pan and cook for 30min in low to medium flame.

Stir the jam in frequent intervals.

Add the remaining ½ cup sugar and cook for another 10 min.

Cook till the jam comes to semi-solid consistency.

Remove the jam from the fire.

Let them sit for few min, till they reach the room temperature.

Now add the lemon juice and mix well.

Transfer them to a clean and sterilized jar and close the lid.

Let the jam sit in the room temperature for 3 hours, and then refrigerate.

Wait till the next day to use the jam :-)

Sweet and Fresh Strawberry Milkshake

A quick Strawberry Milkshake for a fresh morning Breakfast. Use sweet and fresh strawberries for perfect taste.

Ingredients:

Milk - 2cups

Strawberry – 12 medium sized
Sugar – 3tbsp
Chopped strawberries – 1tbsp

Method:

Wash the strawberries and remove the leaf.
Slit the berries into two halves.
Combine strawberries, milk, and sugar and blend until smooth.
Pour the shake into a juice jar, add some chopped strawberries and serve immediately.

Note: Adding ice cubes is optional. If adding, add them while blending.

          Instead of adding ice cubes, use cold milk.

 

 

Spicy Pudina, Kothamalli Thokku / Mint, Coriander Thokku

Pudina, Kothamalli Thokku, we can call it as ‘thogayal’ also. It’s a simple, aromatic, tasty, tangy, spicy side dish. Once prepared, refrigerate in an air tight container. They remain fresh for one to two weeks. Try it as a spread for bread.  I used to make sandwich with this thokku, where I use this thokku for one layer, some onion and tomato over it along with jam. It tastes yummy. Instant side dish for chapatti / roti, dosa, idly. Also goes well with hot, steamed, white rice, with a dollop of ghee. Use fresh mint and coriander for great aroma.

Ingredients:

Pudina / Mint – 1bunch
Kothamalli / Coriander – 1bunch
Onion chopped – 1 ½ tbsp
Ginger chopped – 1 tbsp
Garlic chopped – 1tbsp
Green chilli – 7 (adjust yourself as per your spice level)
Tamarind – gooseberry size
Urad dal – 1tbsp
Hing – a pinch
Oil – 1tbsp
Salt

Tempering:

Oil – ½ tbsp
Mustard seeds – 1tsp
Urad dal – 1tsp

Method:

Remove the leaves from mint and coriander.

Chop coarsely and wash.

Chop ginger, garlic, onion, into fine pieces.
Chop green chillies into two half.
Heat oil in a pan. Add urad dal, hing, ginger, garlic, chillies, onion, tamarind and fry.
Once the onions become soft, add the chopped coriander, salt and mint and sauté them in low flame.

Sauté till the raw mint smell goes. It will take around 2 to 3min.

Now remove the mixture from the fire and keep them aside to cool down.
Transfer the mixture to the blender and blend them to fine past without adding water. (If they look sticky just drop 2, 3drops of water)

Tempering:

Heat the oil in the same pan which is used to sauté the mixture.
Once the oil is ready, add mustard seeds, once they splutter add urad dal and give a quick fry (if you feel the thokku is less spicy, add one green chilli or red chilli to the tempering at this point)
Add the grinded thokku and sauté for few seconds till they get mix with the tempering.
Leave aside to cool down.
Transfer the thokku to an air tight container and refrigerate.

 

 

 

Kabuli Chana Masala

Ok I’m here after a short break. It’s a relocation time for me J. Now im back with a simple recipe, Kabuli chana masala. When you have very limited ingredients it’s going to be a tough time for elaborate cooking. But it’s actually time for learning simple cooking, what I’m doing now J. For my usual chana masala I grind some masalas. But my today’s version is just with store bought chana masala. It tasted good. And I should say this kabuli chana get cooked well and looks great. Here goes the recipe.

Ingredients:

Kabuli chana – 1cup
Onion chopped – 1cup
Tomato – 1big
Ginger garlic paste – 1tsp
Chopped ginger – 1tsp (optional) (I added for more masala effect)
Garam masala powder – 1tsp
Chana masala powder – 1 ½ tsp
Turmeric powder – ½ tsp
Chilli powder – ½ tbsp.
Chopped coriander – 1tbsp
Salt

For tempering:

Oil – 1tbsp
Mustard seeds – ½ tsp
Fennel seeds – ½ tsp

Method:

Soak chana for 6 to 7 hours.
Transfer the chana to the pressure cooker and add chilli powder, garam masala powder, turmeric powder and salt. Water level should be equal or little less than the chana.
Cook till 7 to 8 whistles.
In a pan heat oil and do the tempering. Add chopped ginger and ginger garlic paste and toss for few seconds. Then add the chopped onion and fry till they turn translucent.
Add the chopped tomatoes and fry till they turn mushy.
Now add the cooked chana (drain the water and keep aside).
Add chana masala powder and stir them for 1 min.
Add water and cover the pan.
Let them cook for 2 to 3min in low flame till the masala get bind well.
Sprinkle the chopped coriander and serve hot with roti / chapati.

Lemon pickle / Elumichai oorugai

I’m less experienced with pickles. But I love them to the core so tried few times before. This is the second time trying with lemon. First time the lemon I used was little bit bitter so couldn’t get the actual taste. This time it was good, and tasted like pickle ;-). The secret in preparing pickle hides in the taste of the lime, and the measurement of the ingredients. The top most secret for long lasting pickle is not to touch the pickle with hands. Just handle with care while serving. After preparing the pickle transfer them to an air tight container and store in the refrigerator. Also make sure the container is clean enough. It can be stored in room temperature if the place is cold or less warm

First step in preparing pickle is, choosing the lemon, ripe lemons are best for pickle. Second the lemon has this thick skin layer, so they have to be softened to get the soft chewy taste. This can be done in two types. One is easy and other demand little bit patience. In the first method the lemon wedges have to be pressure cooked and in the second they have to soaked in salt and preserve them for three to four days before making pickle. I choose the second one, as they taste good though takes time.  Here goes the pickle recipe,

Ingredients:

Lemon – small – 12 numbers
Red chilli powder – 3tbsp
Salt – 4tbsp
Mustard seeds – 1 ½ tsp
Hing – 1tsp
Fenugreek powder – ¼ tsp (Fry 1tbsp of fenugreek without oil and powder them using a blender)
Oil (preferably sesame oil) – ½ cup

Method:

Wash and dry the lemon. Make sure there is no water left in the lemon.
Cut them into small wedges.

Add 2tbsp salt and mix well using a spoon.
Transfer them to an air tight container or jar.

Let them sit for 3 to 4 days.
Just shake the container 2 or 3 times daily.

Once the lemon is ready,

Transfer the lemon wedges to a wide bowl.
In a pan heat oil, add mustard seeds, once they splutter add hing and fenugreek powder.
Now pour the tempering to the lemon bowl, add the red chilli powder and remaining salt.

Mix well using a spoon or ladle.

Again transfer them a fresh bottle/ jar/ container which is air tight.
Now the pickle is ready.

Curd rice and roti/ paratha are the best dishes that taste best with lemon pickle. If you are spice lover then try with hot plain rice (don’t forgot to add ghee ;-))

 

Idly Milagai podi – For Idly, Dosa

‘Idly podi’ or commonly called as ‘Milaga podi’, is a hot and spicy coarse powder made with lentils and spices. Every South Indian household will have this podi in their pantry. Usually they are homemade, prepared in bulk quantities and stored in air tight containers for months. This podi serves as a side dish for idly and dosa, also goes well with adai. It can be stored in room temperature, but if your place is too cold or hot, its best to store it in freezer to retain the freshness. Mix some sesame oil to the podi while serving.

Ingredients:

 

Long Dried Red chilli – 2 hand full or ¼ kg  

Chana dal / Kadalai paruppu – ¾ cup
Urad dal / Ulutham paruppu – ¾ cup     
Hing / Perungayam – 1 tsp (I used a small piece of katti perungayam)

Black sesame seeds – 2tbsp
Salt – 2 tbsp (adjust as per your taste)
Oil – 1tbsp

Method:

Heat 1tbsp oil in a heavy bottom kadai or pan.

Add chana dal and fry for few seconds, and then add urad dal, hing and fry for 2 to 3min in low flame.

Add dried red chilli (remove the stick from the red chilli) and fry.
Once both chana dal and urad dal turn light brown, remove the mixer from the fire and let them cool.

In the same kadai fry the sesame seeds without oil.
Once the sesame seeds start making the creaking sound remove the seeds from the fire and let them cool.
Now add the seeds to the blender and grind them to fine powder and keep aside.
Transfer the chilli, dal mixer along with salt to the blender and ground coarsely.
Add the sesame powder to the mixture and give a final blend. (Adjust salt in this stage)
Remove the milagai podi from the blender and cool them for a while.
Then store it in an air tight container. 

Thakkali Vengaya Gotsu

Gotsu is a unique side dish for Pongal. It’s a complete breakfast menu. Pongal, gotsu, coconut chutney, along with urad dal vada, will make the morning so yummy. Gotsu also do best with dosa, idly.

Ingredients:

Onion small – 1

Tomato small – 3 (make puree)
Green chilli – 2
Red chilli powder – ½ tsp
Turmeric – ¼ tsp
Mustard seeds – ½ tsp
Hing – a pinch
Urad dal – ½ tsp
Chana dal – ½ tsp
Curry leaves – 1tbsp
Chopped coriander – 1tbsp
Salt to taste
Oil – 1tbsp

Method:

Heat oil, add mustard seeds, once they start cracking add urad dal, chana dal, green chilli, chopped onion, curry leaves and sauté till the onion turn light brown.
Add the tomato puree along with 1cup water.
Add red chilli powder, turmeric powder and salt.
Let them boil for 15 to 20min in low flame.
Once they reach the semi- thick consistency add the chopped coriander and remove from fire.
Serve hot with Pongal.

Note: If the gotsu looks watery mix 1tsp of rice flour in 1tbsp water and add it to the

          Gotsu.
          If you like a spicy gotsu add one more green chilli.    
   
Check here for Kathirikai Gotsu

Paneer Butter Masala: Without Cream

This recipe, I got it from a friend. Though the name sounds heavy, they are easy to prepare. But if you are a weigh watcher, sorry this recipe is not for you ;-) I used 3tbsp of butter in this recipe, but if you going to prepare this for any party or for kids; one more tbsp. of butter will do well to the taste buds. And in the absence of cream, butter will make the dish rich.

Ingredients:

Paneer – 200gms
Onion – 2small
Tomato – 4small
Ginger garlic paste – 1tsp
Cashew nut paste – 1tbsp
Red chilli powder – 2tsp
Turmeric powder – ½ tsp
Coriander powder – 1tsp
Garam masala powder – 1tsp
Dried Kasuri methi – 1/2tsp (crushed)
Butter – 3tbsp
Salt to taste

Method:

Cut the paneer into small cubes and toss it in melted butter till they turn light
brown.

Chop the onion into two half, remove the skin and blanch it in boiling water for 5min.
Remove from the heat, cool down and make a puree.
Now blanch the tomatoes in boiling water, remove the skin and make a puree.
Soak the cashews in water for 15min and grind them to fine paste.
In a pan add 2tbsp butter, once they get melted, add the onion puree and sauté for few min till they turn brown.
Add the ginger- garlic paste and sauté for 3more min.
Add chilli powder, cashew paste and sauté a little.

Now add the tomato puree, coriander powder, garam masala, salt, turmeric and give a nice mix.

Let them sit in low flame for 5min. Stir occasionally.
Add the paneer cubes to the gravy. Combine well and fry for few seconds.

Once the paneer get coated with the gravy, add some water and let them boil for 10min in low flame.

Add the crushed kasuri methi, give a quick mix, add the reaming butter and remove from the fire.
Serve hot with roti, naan, chapattis, and fried rice.

 

Aadi Pathinettu Recipes

Aadi pathinettu or Aadi peruku is a festival celebrated every year 18^th day of Tamil month ‘Aadi’ ( mid-July to mid-August). In this period of the year, the river water level rises after the yearly monsoon. People, especially women do the water rituals, near the river banks to show their gratitude to the mother nature. A thanks giving, to the water sources for making their life prosperous. Kalandha sadam (variety rice) is the main menu on this special day along with sweet and vada. I prepared,

Pal payasam,
Thengai sadam,
Puli sadam,
Thayir sadam and
More Kuzhambu.

 

Here goes the recipes..

Thengai Sadam / Coconut Rice

Puli Sadam / pulikachal sadam / puliyogare / tamarind rice:

 

Puli sadham is made with cooked rice and pulikachal mix.

Pulikachal Mix:

Ingredients:

Puli – small lime size (soak in water and extract the juice)
Red chilli -7 to 8 numbers
Peanuts – 1tbsp
Hing – ¼ tsp
Chana dal – 1tsp
Mustard seeds – ½ tsp
Turmeric powder – 1tsp
Black sesame/ karuppu ellu seeds (powdered) – ½ tsp
Coriander seeds powdered – ½ tsp
Vendayam / fenugreek powdered – ¼ tsp
Curry leaves chopped – ½ tsp
Salt to taste
Sesame oil / nallennai – ¼ cup

Method:

Soak the tamarind in ½ cup water.
Dry roast coriander seeds, sesame seeds, fenugreek separately. Powder them separately and keep aside.

Dry roast the peanuts, remove the skin and keep side.

Make thick extract out of the soaked tamarind and keep aside
In a heavy pan or kadai, heat the sesame oil ( if not available, use any refined oil).
When the oil is ready, creak mustard seeds, add chana dal, hing, curry leaves, red chilli, peanuts and fry for few seconds.
Pour the tamarind extract followed by turmeric powder and salt.
Stir and let them boil for 10min in low flame.
When the oil starts oozing out, add all the powers (sesame , coriander, fenugreek) one by one and mix well.
Let them boil for 2more min.
Remove from the fire.

Puli sadham:

Mix the pulikachal to the cooked rice 1 hour before serving.
There is lot of side dishes which makes puli sadham more yummy, chips, vadam, papad, raita, potato fry, more kuzhambu.

Pal Payasam/ Kheer:

A kheer, made with cooked rice and Milk.

 

Ingredients:

Milk – ½ litter
Raw rice – ¼ cup
Sugar – ¾ cup
Cardamom powder – a pinch
Ghee – 2 tsp

Garnishing

Cashew nut – 1tbsp
Raisin – 1tsp

Method

In a pan add ghee, cashew nuts, raisin and fry. Keep aside
In the same ghee add the raw rice and fry for 1min in low flame.
Pressure cook the rice adding water ¾ cup. (3 whistle).
Boil the milk and add the cooked rice.
Stir well and add sugar. Let them boil for 2min.
Add cardamom powder and remove from fire.
Garnish with cashew and raisin.

More Kuzhambu:

In simple, More Kuzhambu is a type of Kuzhambu made with curd and coconut masala.

Ingredients:

Thick curd – 1cup
Turmeric powder – ½ tsp
Shredded coconut – 1tbsp
Pottu kadalai / roasted gram split – 1tbsp
Green chilli – 2numbers
Cumin seeds – ½ tsp
Ginger – 1/2 tsp
Mustard seeds – ½ tsp
Curry leaves – 1tbsp
Hing – a small pinch
Salt to taste
Coconut oil or refind oil – 2tsp

Method

Add water ½ cup to the thick curd and beat well.
Add turmeric and salt to the curd and bring to boil.
Boil them for just 2min in low flame.
Grind coconut, cumin, green chilli, ginger, roasted gram split adding little water.
Add the past to the boiling curd.
Let them boil for 5min.
Remove from fire.
In a small kadai, heat coconut oil, add mustard seeds, when they splutter add hing and curry leaves.
Pour them to the more kuzhambu.
Now the yummy More Kuzhambu is ready. Serves with hot rice, or serve as a side dish for the Varity rice.

Thayir Sadam:

The simplest but yummiest rice variety made with cooked rice and curd.

Method:

In a small pan add any refined oil, add mustard seeds, when they start cracking add finelly chopped green chilli, finely chopped ginger, urad dal and hing. Remove from the fire and pour them to the cooked rice.
Add some salt and thick curd along with little milk and water.
Mix well with a ladle.

Serve with any pickle.

Black- eyed pea or black-eyed bean Masala / Vellai karamani Masala

The Black- eyed pea comes in two types one is Pale white colour, we call it in Tamil as ‘Vellai karamani’ and another one is Red or dark brown colour. Both have a black spot on it. Now you know where the name ‘black-eye’ came from. They fall under the ‘Legume’ category, packed with lot of nutrition. In this recipe I have used the white colour pea. This masala goes well with roti/ chapatti, plain white rice, naan, poori, sambr rice or with plain rice. Good choice for simple curd rice, if you are a fan of curd rice ;-)

Ingredients:

Black-eyed pea – ¾ cup
Onion – 1
Tomato – 2 (make puree)
Capsicum chopped – ½ cup
Mustard seeds – ½ tsp
Green chilli – 2 big
Garlic – 1small
Clove -1
Fennel seeds – ½ tsp
Cinnamon – 1small piece
Coriander powder – 2tsp
Turmeric – ½ tsp
Chilli powder – 2tsp
Dried Kasuri methi – ¼ tsp crushed (store bought)
Salt to taste
Oil – 1tbsp

Method:

Soak the pea for 6 hrs.
Cook in pressure cooker with salt and turmeric powder. (3 whistle)
In a wok or a pan heat oil. Add mustard seeds, when they start splutter, add clove, fennel seeds, cinnamon, green chilli and sauté a little.
Add onion and fry for few seconds, then add the chopped capsicum fry for a minute.
Add the tomato puree followed by, coriander powder, turmeric powder, chilli powder, salt and fry for 2 min in low flame.
Now add the cooked pea without straining the cooked water.
Mix well and close the pan. Let the gravy sit for 5min in low flame.
Crush the kasuri methi and sprinkle over the gravy. Give a quick sauté and remove from the fire.
Serve hot with roti

 

Have a look at Black-eyed pea Sundal here.

Semiya Payasam / Vermicelli Kheer

Every special occasion or festival doesn’t get a completion without having payasam / Kheer. It’s a custom in some South Indian weddings to serve payasam first before other dishes are served. Payasam is considered as a symbol of happiness, to share the happiness with others. It’s also an easy dessert to prepare as they don’t demand much time or ingredients. Semiya payasam is one of the verities of payasam. Both roasted and non- roasted semiya can be used to make this payasam. As cashews are not available in my pantry I used only raisin for topping. Otherwise both, roasted cashews and raisins can be used.

Ingredients:

Semiya / Vermicelli – 1cup
Milk – ½ litter
Water – 2 ½ cups
Sugar – 1cup
Cardamom powder – 1/2tsp
Badam – 8numbers
Raisin – 1tbsp
Ghee – 1tbsp

Method:

 

Boil the ½ litter milk (approximately 4cups) till they reach 3cup consistency.
Soak badam in water for 1hr. Peel off the skin and grind in a blender adding little water.
In a heavy bottom pan add ghee 1tbsp, raisin and fry for few seconds.
Remove the raisins and keep aside. In the same ghee add the semiya and fry till they turn light brown.
Now add the water to it and close the pan and cook till the semiya gets softer.
Once the semiya is ready, add the boiled milk and sugar. Stir once and let them boil for 5min in low flame.
Add the badam paste and make them boil for 3 more minutes.
Add the cardamom powder and raisin to the kheer and remove from the heat.
Serve hot or keep in the fridge and serve chilled. Both taste yummy.
Use fried (in ghee) cashews for topping while serving.

Urulaikizhangu Masala / Potato masala: For Poori

We call it as ‘Poori masal’ as this masala is made exclusively for poori, although it tastes good with chapatti or roti. This one is very easy to prepare, no tiresome procedure or grinding of masalas. Use this masala for making bread sandwich, it will taste amazing.

 

Ingredients:

Potato – 4 small
Onion – 2medium
Mustard seeds – ½ tsp
Split chana dal / besan dal – 1tsp
Urad dal – ½ tsp
Curry leaves – 1tsp
Green chilli – 3 numbers
Red chilli – 2munbers
Chopped coriander – 1tsp
Turmeric – ½ tsp
Salt to taste
Oil – 2tbsp

Method:

Wash and cook the potatoes. If you are using pressure cooker, cook till 4 to 5 whistles. Peel off the skin and keep aside.
In a heavy bottom pan heat oil and add mustard seeds. Once they start cracking add curry leaves, split chana dal, urad dal, green chilli, red chilli, turmeric and fry.
Add the chopped onion and fry till they turn translucent.
Now mash the potatoes and add it to the pan, stir well so that the masalas get mixed with potato.
Add some water, give a quick stir and close the pan.
Let the masala get cooked for 5 to 7 min in low flame.
Remove from heat, add the chopped coriander and serve hot with poori.

Note: The taste of the masala depends on the potato. So make sure they are well cooked        and get mashed easily.
If the masala looks watery, mix1tsp of rice flour or besan flour in little water, add it to the masala and mix well before removing from heat. It will make the gravy thick.