Bayangara builtup kuduthitten...hope u like it Suvai... :shaking:
Printable View
Bayangara builtup kuduthitten...hope u like it Suvai... :shaking:
Greenmoong dhal:(pachchai payaru kadanjadhu)
1. Dry roast 1 cup g.m.dhal just until flavourful. No need to wait until it changes colour. Wash & soak it for 15-30 mins.
2. Heat a tbsp oil in a pressure cooker. Add 1/2 tsp jeera, 1 tsp crushed cori seeds(no need to powder it. Just crush till it breaks into 2-3 pieces).Fry till brownish.
3. Add slit green chillies to taste,curry leaves-a sprig,4 cloves garlic & 1 small onion chopped. Saute till the onions become translucent.
4. Add 1 small tomato chopped(optional) & cook till it turns pulpy. Add turmeric powder, salt & the dhal, enough water.Cook for 4 whistles. The dhal should be cooked until very soft & breaksup.
5. Once the steam is released, open the cooker & mash the dhal coarsely using a masher(we use somethind called maththu for mashing). The consistency of this dhal should be that of idli batter.
6. Serve with rice and ghee or coconut oil.
I prefer to add a spoonful of coconut oil after mashing the dhal.In that case, no need to add ghee or oil while serving.
Don't be fooled by the simplicity of this recipe. Give it a try & U'll be hooked. This dhal doesn't need any seasoning. Just a plain, simple recipe.
Uppu Paruppu:
1. Cook a cup of thoor dhal along with a1/2 tsp oil & turmeric pwd. Cook until soft & the dhal just starts to brekup. Don't let it cook too long ,or the dhal will become a paste. Mash the dhal lightly.
2. Add 1/2 medium onion chopped finely, 3 cloves garlic chopped finely, few curry leaves torn roughly,Kongu spl masala powder and salt. Cook for 5 mins. The dhal should be thick(of dosa batter consistency)
3. Switch off flame & add in chopped coriander leaves & a tbsp of ghee. Mix well.
4. Serve with rice & more ghee if u wish. Yum. Avarakkai porial goes well with this. U can prepare he poriyal the same way as mentioned in the brinjal-potato poriyal recipe.
Adding ghee to the dhal is a must(either as the last step or while serving). Don't ever think of skipping it.
This rice is called Thanni thaalicha saadham coz it like seasoning the water & cooking rice in . As simple as that. I call it mock arisiyum paruppu as it tastes similar to it.
Thanni thaalicha saadham(Kongu special):
1 cup rice(ponni rice aka pulungal arisi)
1 medium tomato chopped
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:
a small handful of channa dhal
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 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. Add the dhal & let it become golden brown.
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 tomatoes, turmeric pwd & the kongu spl masala powder. Let it start to breakup.Now add in the rice,dhal & enough water(abt 2 1/2 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.
Thanks NOV anneh for the method to upload the pictures.
Thanks again. kugan98
Suvai I too wanted to ask Dev about the rice
becoming soggy. Thanks for asking.
I will soon post the picture of the tamarind rice.
Thanks. Kugan98
DEV, oru peria thanks. :notworthy: :notworthy:
Ennnudaiya talai sutri vittathu .
Nice recipes, I will try one by one and post the pictures.
Today I made your tamarind rice,
and Aarthii's kurma. Pictures coming soon.
Yesterday I made Selviem's sweet potato adai.
I also made sweet potato chapathi.
All pictures coming soon.
Thanks dev. Kugan98
Selviem, you can upload in picasa too.
I will gmail you how I do.
I will be a bit slow, more over I worry,
wheather you can understand my explaination.
Anyway let me try.
Thanks Selviem
Tried your sweet potato adai, it turned out great.
Thanks Selviem. Kugan98.
Quote:
Originally Posted by Selviem
Selviem your sweet potato adai was very yummy.
[html:4c5e8c9f69]
http://img690.imageshack.us/img690/3...potatoadai.jpg
[/html:4c5e8c9f69]
Friends I had remainder boiled sweet potato
after doing Selviem's adai.
I wanted to do some chapathi.
I put 1 1/2 cups of atta flour
1 cup of boiled mashed sweet potato, little salt.
Added enough water and kneaded to a soft dough.
Let it rest for 1/2 an hour.
When I made the chappathis, it came out very soft,
and puffed up very well.
Not sweet and went well with the side dish.
Thanks. Kugan98
Sweet Potato Chapathi:
[html:750f5f8d4b]
http://img687.imageshack.us/img687/4456/spchappathi.jpg
[/html:750f5f8d4b]