Kugan's Kitchen Part 2

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Originally Posted by dev

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.

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DEV, I was very happy to read the sentence"Don't ever think of skipping the GHEE"
Ghee plays a very important part in this paruppu.


Dev,mashed toor dal with ghee, a simple combination.
A small serving of boiled toor dal with a dollop of golden ghee, marks the beginning of a banana leaf vegetarian feast.
Its a must in our house, for amavasai and when we have guests
for banana leaf lunch.

We do this dal in two ways, one is to just temper with, ghee, mustard seeds, dry red chillies and curry leaves.
The other is to do just like what you have done.
Of course we do not use the special masala.

We make our own ghee by melting the unsalted butter.
When it melts fully, we add a sprig of curry leaves.
Remove and filter the ghee when it is still warm.

Thanks Dev, I would not have thought of posting this dish.
Its nice to recollect old tasty recipes.
Thanks again. Kugan98

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Originally Posted by dev

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.

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I find that hot lime pickle was just nice for the rice.
Appalam reminds me that I have to post a appalam
curry and appalm kootu.
Thanks Dev, for the nice recipe. Kugan98

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kugan,
thanks a lot
let me try that way.

selvi

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Originally Posted by dev

Brinjal-potato poriyal for arisiyum paruppu saadham:

1 medium sizes potato cut into bite sized pieces.
8 small brinjals cut into 4 long pieces. If brinjals are of medium size,cut into 6 pieces.

1.Heat oil. Splutter mustard. Add a tsp channa-urad dhal & let it turn golden. Add 1 slit g.chilly, curry leaves. mix.

2. Add 1/2 onion cut, mix well n saute till slightly golden.

3. Add in turmeric pwd, kongu spl masala pwd & mix.

4. Add in the vegs immediately & saute for 2 mins. Add salt, water. cover & cook till done & dry.

5. Add a tbsp of scrapped coconut & mix well.

Serve with Arisiyum paruppu saadham.

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A very simple dish which we could do for our day
to day cooking. Thanks. Dev. Kugan98

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Something sweet for a change.
Some of the kerala recipes are from my beloved
sister Ammani Ramachandran.
Thanks Akka.


SARKARA UPPERI ( Sweet Plantain Chips)
Ingredients:
6 firm green plantains
1 cup jaggery
cup water
1 tbs ghee or oil
tsp cardamom powder
Oil for frying
Little salt

Method:
Peel the green skin.
Cut the plantain in half length wise
Cut these pieces into 1 inch thick slices.
Rub a little salt into it.
Heat a wok with enough oil, and fry the chips
Until they are crisp and golden in colour.
Remove and keep aside.
Combine the water and sugar and boil till it
forms a single string syrup.
Add the fried plantain chips, ghee and cardamom powder.
Stir well the sugar to coat the chips well.
The syrup will coat the chips evenly and will harden in few minutes.
Remove and let them cool, then serve.

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Selvi, thanks for trying the kitchadi rice... I'll have u try ur variations once... :) Do give the other reccipes a try.

K, Thanks for giving smaller measures for the KMP..

Selvi & Kugan,

Mom says instead of gundu manjal turmeric pwd can be used & it'll not change the taste/flavour. Infact she uses tur pwd only these days for the masala.

Kugan, thanks for trying so many recipes... Hope u liked them all .

Mom makes seasoned dhal similar to urs but we also use jeera for seasoning & we mash the dhal after the seasoning so the chillies breakup & the flavour of jeera goes well into the dhal.

& ur version of plain thuvar dhal we call as ilai paruppu.

& for ghee, we add tender drumstick leaves in place of curry leaves. it give a very nice flavour to the ghee. But add only very little leaves else the ghee might turn bitter.

The KMP can be used along with rasam pwd(50-50).

For everyday sambar for lunch, we don't use sambar powder but instead we add KMP. I find the taste doesnt appeal to some. But we like our rice sambar to be lil less spicier than tiffin sambar. maybe its an acquired taste.

KMP can be used for all poriyal varieties , dhal varieties for rice & puli kachal, puli kulambu etc.

we also use KMP+salt sprinkled on raw mango, raw cucumber. Also raw mango can be chopped into small pieces & mixed with KMP, salt & coconut oil. A tangy,hot snack :) I guess ppl from cbe have a lil kerala influence in their cooking. We like coconut oil in many dishes.

For masala pori, we make a simpler version by mixing pori, kmp , coconut oil,groundnuts & pottu kadalai.

I also like to have pori in my tea. just add 1 or 2 handful of pori to our usual tea & let it absorb the tea a bit.

K, a variation to the thanni thaalicha sadam is adding sombu & pattai to the seasoning.

For arisiyum paruppu, u can add tamarind juice, potatoes & brinjal while adding teh rice & dhal. That's another tasty variation. I sometimes add carrot,beans,peas & potatoes. & for a healthier version the tamarind veg arisiyum paruppu can be made using broken wheat(wheat rice)

U can also add slightly tender coconut cut into small pieces while adding the rice.

dev,
thanks for the clarification, i cant wait after kugan posted the picture of Thanni thaalicha saadham.

i also made kongu milagai powder. i am going to try ur dishes. i will give u the feedback. spice powder smells very nice.

selvi