Pasi Paruppu Payasam / Moong Dal Payasam / Moongh Dal Kheer / Pesara Pappu Payasam / Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.

Step by step method/picture to make Pasi Paruppu Payasam.

Pasi Paruppu Payasam

Ingredients
Moong dal /Pasi paruppu -1/4 cup
Water-1 cup
Milk-2 cups
Jaggery-a little less than 1/2 cup
Ginger powder/Sukku/Chukku-a pinch
Salt -a pinch
Cardamom powder-1/4tsp
Thick coconut milk-1/2 cup
Ghee-2tsp
Coconut bits-1tbsp
Cashew nuts & raisins- each 1tsp

Method
Heat a 1tsp of ghee in a pressure cooker,add the pasi paruppu & fry till its light golden brown (do not fry too much & burn the dal).
Add salt,1 cup of water & 1/2 cup of milk,pressure cook till its soft.
Cool & remove the lid add the remaining milk,jaggery,chukku & cardamom powder & in low flame cook the payasam for 5 minutes till its a bit thick,switch off the stove.
Heat ghee in a pan & fry the coconut bits,cashew nuts & raisins till its light brown.Pour it into the payasam,add the coconut milk,mix & serve it hot.
Note:
a) There are different varieties of jaggery,so adjust the sweetness according to your taste
b) After adding coconut milk do not boil the payasam.
c) Adding coconut milk is optional.

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Aadi 18 / Aadi Perukku / Aadi Festival Recipes / Aadi Pandigai Recipes / Pathinettam Perukku

Popular Aadi Pandigai Recipes

Aadi Koozh
Curd Rice 
Coconut Rice
Lemon Rice
Puliyodarai
Sarkarai Pongal
Avial
Paruppu Vadai
Pasi Paruppu Payasam

Seppankilangu Roast/Seppankizhangu Varuval Recipe/Colacasia Roast Recip /Arbi Fry /Seppankilangu Fry/Cheppankizhangu Varuva / Taro Fry

Seppankilangu Fry

Ingredients
Seppankizhangu/Colacasia/Arbi -16
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp

garam masala - 1/4 tsp
Hing-a generous pinch
Rice flour-1tsp
Curry leaves-few
Oil-1 & 1/2 tbsp
Mustard-1tsp
Method
Cook the colacasia & peel the skin.Cut into medium size cubes.
Take a wide bowl add red chilly,turmeric,coriander powder,hing,salt, garam masala & rice flour,add the cubed seppankizhangu & toss them well.Make sure its well coated.
Heat oil in a pan temper it with mustard & curry leaves.
Now add the seppankizhangu & in medium low flame fry till its golden brown & crisp on all sides.
Best served as a side dish for rice.

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Kanchipuram Idli Recipe / Kanjeevaram Idli - Easy South Indian Breakfast

Kanchipuram Idli

Method

Idli rice - 2 cup
Urad dal - 1 cup
Whole pepper - 2 tsp
Jeera/cumin - 2 tsp
Ginger powder - 1 & 1/2 tsp
Chopped curry leaves - few
Curd - 1/2 cup
Salt - as required
Ghee - 2 tbsp
Oil - 2 tbsp
Method
Soak rice & dal separately for 3hrs.
Grind dal to a nice fluffy batter & rice to a rawa consistency semi thick batter.
Mix all above ingredients except curd,oil & ghee,leave it overnight to ferment.
Before making the idly mix the curd,hot oil & ghee to the batter.
Traditionally this idly is poured in a greased flat cooker plate or  greased steel/aluminium tumblers & steamed for 15 to 20minutes till cooked.
If you don't have it just steam it in regular idly plates.
Serve it with any chutney you like.
Note:
a) Soaked handful of channal dal can be added.
b) You can also temper the pepper,jeera,curry leaves & cashew nut in ghee & then add to the batter.
c) These Idlis taste delicious when consumed after 1 hour from making.

Courtesy:Pavithra

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Vazhaipoo Kola Urundai / Banana Flower Kola Urundai Recipe / Plantain Flower Kebabs Recipe

Vazhaipoo Kola Urundai

Ingredients
Vazhaipoo chopped-1 whole banana flower
(steam it with little salt & turmeric powder,squeeze out extra water if any)
Cloves-2
Cinnamon-a small piece
Fennel seeds-1 & 1/2 tsp
Red chillies-4
Ginger & garlic paste-1tsp
Coconut-5tsp
Powdered pottu kadalai mavu /Roasted gram dal -1/3 cup
Poppy seeds-1tsp
Chopped mint & coriander leaves-a handful
Salt ( add only if needed)
Oil-to deep fry
Method
Dry grind  cloves,cinnamon,fennel seeds,red chillies,poppy seeds to a fine powder.
Then add the other ingredients except gram flour powder & grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl & add the powdered gram dal,mix it well,make small balls from the above mixture.
Deep fry in hot oil till golden brown on all sides in medium flame.
Remove it on a kitchen paper to remove any excess oil.
Enjoy them!

Note:
a) While grinding do not add any water,sprinkle if needed.Otherwise your kola urundai will absorb too much oil & break while frying.
b) After steaming squeeze out extra water if any.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will not cook inside.
e) Finely chopped onions can also be added.

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Mango Sago Pudding / Mango Sago Recipe / Mango Sago Dessert

Mango Sago Pudding

Ingredients
Ready made mango pulp -2 cups
Evaporated milk-2 cup
Sago/sabudana (large variety) -1 cup
Method
Soak sago in water for 30 minutes.Cook the sago in water till its transparent,turn the heat off.
Strain the water out using a strainer,rinse the sago in cold water to remove starch.
Mix evaporated milk & mango pulp,add the cooked sago & mix everything well till well combined.Keep it in refrigerator.
Just before serving garnish with chopped mango & serve.
Note:
a) Fresh mango puree can also be used.
b) You can use whole milk instead of evaporated milk.
c) Chopped mango is optional.
d) Cardamom powder can be added for extra flavour.
e) Do not over cook the sago otherwise they will dissolve in water.
f) Mango pulp was sweet so i did not use sugar,if needed add according to your taste.

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Bengali Cabbage Potato Curry Recipe / Bengali Cabbage Curry Recipe - No Onion No Garlic Recipe

Bengali Cabbage Potato Curry

Tempering ingredients
Oil-8tsp
Mustard & Jeera-each-1tsp
Fennel seeds-1/2tsp
Methi seeds-10
Hind-1/4tsp
Red chillies-3
Cinnamon-a small piece
Cloves-2
Bay leaf-1
Other ingredients
Chopped cabbage-2 cups
Cubed potato-3
Chopped tomato-3
Red chilly powder-1/2tsp
Garam masala-1/2tsp
Sugar-1/4tsp
Salt to taste
Turmeric powder-1/4tsp
Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the cabbage & fry till light golden colour.This is very important step don't skip as this gives the main taste to the dish.
Now add the tomatoes & fry till its soft,add the potato & all dry ingredients & sugar.
Stir well till everything well combined,pour 1 & 1/2 cups of water & just give a whistle.Switch off the flame.
Best served with roti.

Inspired by Maayeka

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Kathirikai Kara Kuzhambu / Spicy Brinjal Curry / Easy Kara Kuzhambu / Puli kuzhambu Recipe

Kara Kuzhambu

Ingredients
Brinjal - 1 long cut into cubes
Red chilly powder-1tsp
Coriander powder-1 & 1/2 tsp
Turmeric powder-1/4tsp
Jaggery-3/4 tsp
Salt to taste
Tamarind -1 medium lemon size ball
Chopped onion-a hand full
Chopped tomato-1
Chopped garlic-4
Curry & Coriander leaves-2tsp
Tempering
Sesame oil-1 & 1/2 tbsp
Vadagam -1tsp
or
Mustard,Urad/Channa dal,Jeera/cumin,Methi- together 1tsp
Method
Soak tamarind in 2 cups of water for 10 minutes.Take out the extract in a bowl.
Add red chilly,coriander,turmeric powder & salt  to the tamarind juice,mix & keep it aside.
Heat oil in a pan temper it with vadagam.Add the chopped garlic,curry leaf & onion.Fry this till light brown,now add the brinjal & tomato.Saute for a minute & pour the diluted tamarind juice.
Cover & cook in low flame till the brinjals are cooked & the gravy is thick.If more water needed add it.
Switch off the stove add the jaggery,1tsp of sesame oil,curry & coriander leaves,cover & leave it for 30 minutes.
Enjoy this kuzhambu with hot plain rice !
Note:
a) Boil the gravy well so that you don't get a raw smell.
b) Drumsticks can also be added in the kara kuzhambu.
c) Add extra water if needed.
d) Sesame oil will give excellent taste for this gravy.Do not miss it out.
e) Adjust the red chilly powder according to the hotness you need.

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