KUGAN'S KITCHEN PART 3

Sudhaka, recipe ketkka poreengala!!!... kelunga kelunga... :D

en dev, erkanave kettuteengala ? (enna vechu kamadi keemadi panlaye ?)

Kugan/Suja,

Can any of you guys post the recipe for punukkulu? They look yummy! :slurp:

Kugan, does punukkulu taste like kuzhipaniyaram? I always loved kuzhipaniyaram. In fact, I saw your recipe for the paniyaram in one of the threads and begged my mom to do it. She claimed that she does not have the mould thus she won't be able to do it.

Do we need to have a special mould to do punukkulu as well? Or are you suppose to just deep fry it in the pan? If it's the latter, then I can put in the request to my mom :D

Hi AudazJay,
Here's my recipe for punnugulu.

2 cups of Idili batter
2 chopped onions
2-4 sliced green chillies (spiciness according to your taste)
1 tsp cumin seeds
I added 2 chopped zucchini (completely optional)
Chopped Kothumalli

Method:
Mix all the above ingriedients and drop in the oil by spoonfuls. You don't need any special pan, just regular kadai will do. It can be served cold also. Drain well using paper towels as it tends to soak up oil. Hope you like it.

Suja

Kugan,
Spinach paratha came out well. Thanks for posting the recipe.

Dev can you post the link for arrisium parupu sadham. I have never had it. Would like to make it. Thanks.

Suja

Thanks Suja for the compliments.

Here I am posting Dev's recipe again.


Arisiyum paruppu saadham(Kongu special):

1 1/2 cup rice(ponni rice aka pulungal arisi)
1/2 cup thoor dhal
1 big onion(cut lengthwise) or 25 baby onions cut into 2 crosswise
10 cloves china garlic cut into 2 crosswise
Dry red chillies or green chillies or both- I use red chillies only
Seasoning:
1/4 tsp mustard seeds
1/2 tsp jeera
curry leaves
turmeric pwd
kongu spl masala powder(sambar powder might be a good substitute I guess)
Salt

1.Soak rice & dhal for 15 mins)

2. Heat oil in a pressure cooker. Add 1/4 tsp mustard seeds,let it splutter. Add 1/2 tsp jeera,curry leaves, chillies. fry for 10 secs.

3. Add the onions, garlic. mix well & fry for just about a minute just until the onions start to turn a lil transparent. no need of frying it for long.

4. Add in turmeric pwd & the kongu spl masala powder. mix well & imme add in the rice,dhal & enough water(abt 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala pwd and salt.

5. Close the cooker & cook for 3 whistles. Let the steam release & then open the cooker and mix the rice gently but well.

We usually have 2 course with this rice.

First course - steaming Arisiyum paruppu saadham with coconut oil or ghee. I prefer coconut oil.
Second course- Arisiyum paruppu saadham with curd.

Accompaniments:
Appalam
Pickle
brinjal+potato poriyal(traditional combo with Arisiyum paruppu saadham)
Arthi's stuffed brinjals went well with these.

A salad made of finely chopped onions(1 big)+tomatoes(1/3 medium)+cori.leaves+salt+kongu masala pwd. Crush & mix it using ur hands.

Dev's Kongu masala podi.

This is DEV'S kongunadu molagu podi with
small measurement.


250 grms gundu milagai
125 grms coriander seeds
60 grms jeera
60 grms pepper corns
25 grms fenugreek seeds
10 grms asafoetida
10 grms gundu manjal
1/4 hand ful curry leaves
10 grms of mustard seeds
10 ml castor oil


Dry roast all these ingredients one by one until they become nice & brown and flavourful.let cool & powder. they usually machine grind it to get a fine powder. Let cool.
if using turmeric pwd, no need to roast it.
make sure asafoetida is well roasted(becomes whitish)
Pepeprcorns must splutter.

Dry roast 50 g mustard seeds and powder it well in the mixie. Add it to the above powder.

Heat 50 ml castor oil & wait till it cools down. Mix with the above powder & once cool put it in a clean bottle. The powder will last for more than a year without getting spoilt if all the masalas are roasted right, ie until they r brown.

Suja go ahead make Dev's recipe and enjoy.
Kugan98

Suja thanks for posting the punukkulu recipe for Jay.
I hope he enjoys it.
Thanks. Kugan98

Thanks a lot for posting the recipes again Kugan...

I would like to mention abt the variations again.

1. u can use yellow moong, green moong or sprouted dhals for arisimm paruppu.

2. u can add patta, lavang, sombu for seasoning.

3. tomatoes or tamarind juice, vegs can be added.