Tag Archives: thenga

kadala Curry

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Recently my Amma told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in food and I love coconut flavor. I have posted few coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  etc.

Kadala Curry Recipe

Preparation Time : 15 mins | Cooking Time : 30 Mins |   Serves : 4

Ingredients:

Brown Kondaikadalai/Kala channa – 1 cup

Onion – 1, big finely choped

Tomato – 1, finely chopped

Ginger garlic paste – 1 tsp

Turmeric powder – 1/8 tsp

Garam Masala – 1 tsp

Salt – as neededneeded

For Masala

Grated coconut – 1/3 cup

Chopped onion – 1 tbsp

Coriander Seeds- 1 tbsp

Red chilli – 4 – 5 (Adjust according to your spice level)

To temper:

Coconut   Oil – 2 tsp

Cumin seeds – 1/4 tsp

Asofetida/ Hing – a pinch

Curry leaves- few

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Method:

  • Soak channa overnight or atleast for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy

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  • Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tbsp of water

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  • Add oil in a pan, when the oil is hot add cumin seeds, curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smells goes off. Add tomatoes and cook until tomatoes become mushy

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  • Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cup of channa cooked water and continue cooking. Cook for 10 minutes  and switch off

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My Notes:

  • Instead of grinding red chilli and coraimder seeds in masala for the kadala curry, chilli powder and coriander powder can be used
  • Adjust water according to the consistency you want the gravy. If gravy becomes watery,mash some channa add them and boil for 2-3 minutes
  • Coconut oil gives nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off

Thengai Sadam (Coconut Rice) with coconut milk

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When I open my lunch box and I see coconut rice, its a happy face.. Easy and delicious variety rice. Though i love the usual version without coconut milk, after trying this version started doing this often.  I had 1/4 cup coconut milk in fridge (Leftover after preparing Vegetable Stew) and was thinking what to do with it. Suddenly remembered Thai rice prepared with coconut milk, so added coconut milk while cooking rice and resulting coconut rice was much flavorful and tastier

Cooking rice with coconutmilk

Ingredients:

Rice : 1/2 cup

Thin Coconut milk : 1/4 cup

Water : 3/4 cup

Ghee/ Coconut oil – one drop

Add drop of ghee/ oil and Cook rice in pressure cooker for 2 whistle or rice cooker and spread them in a wide pan

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Coconut Rice:

Ingredients

Cooked Rice – 1 cup

Coconut – 1/3 cup

Salt – as needed

To temper:

Coconut Oil – 1 tsp

Peanuts – 5 tbsp

Cashews – 7 roughly broken

Mustard seeds – 1/4 tsp

Urad dal – 1 tsp

Channa dal – 1 tsp

Asofetida/ Hing(Perungayam) –  pinch

Green chillies – 1 slitted (Adjust according to your taste)

Curry leaves – few

Method:

  • Add 1 tsp of oil and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asofetida and peanuts and cook till they become golden brown. Add coconut and sauté for a minute
  • Add the tempered ingredients to the pan containing rice, salt and mix gently. Check for the seasoning and add salt if required. Serve the rice with chips/ gravy

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My Notes:

  • Coconut milk is optional you can cook rice without that in that case add 1:2 water

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Arisi Thengai Payasam

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This is a traditional Payasam prepared during festive seasons. When it comes to traditional jaggery Payasam,  I prefer Arisi Thengai Payasam over Moong Dal and Channa Dal Payasam. This quick Payasam with coconut flavour makes it delicious. Today being Navaratri day 1, I prepared this Payasam for neivedhyam.  Back in India we used to keep golu in steps. Inviting people to see our golu, visiting friends and relative houses and getting Sundal, along with gifts – omg so many amazing memories. Navaratri is something I miss here. This time with my kutti krishar, I couldn’t keep bhommai outside, but happy with few bhoomai inside our Pooja room:-)

Checkout my other Payasam Recipes

Arisi Thengai Payasam:

Preparation Time : 5 min | Soaking time – 15 mins | Cooking Time : 15 – 20 mins | Serves : 3

Recipe Category: Dessert

Ingredients:

Fresh Grated Coconut – 1/2 cup

Raw rice – 2 tbsp

Grated jaggery – 1/3 cup ( Adjust according to your taste)

Cardamom powder – 1/4 tsp

Milk –  1/3 cup

Cashew nuts and raisin – to taste

Ghee –  1/2 tsp

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Method:

  • Wash and soak rice in warm water for 10 – 15 minutes
  • Grind soaked rice and grated coconut to a fine paste with 2/3 tbsp of water

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  • Add 1 cup water to the ground paste and mix well 

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  • In medium flame cook the mixture. Add cardamom powder and continue cooking.  Stir in between till its cooked (it turns from white to dull white to indicate the mixture is cooked)IMG_0386
  • Add grated jaggery and cook till it completely dissolves, and continue cooking for 2-3 minutes

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  • Heat another pan with ghee and cook cashew and raisins till cashews are golden Brown

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  • In low flame Add milk and cook for a minute and switch off. Add the cashews and raisin to the Payasam and serve Hot/Cold

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My Notes:

  • Cardamom pods can be added instead of cardamom powder. Add cardamon while grinding coconut and rice if desire
  • Rice make the Payasam thick so adjust water/milk according to the desired consistency
  • If you think jaggery may have impurities, add jaggery and water in a separate pan cook till the jaggery melts. When it comes to room temperature strain them and add it to the Payasam
  • Traditionally jaggery (Palm sugar) is used but white/brown sugar can also be used
  • Make sure the coconut rice mixture is thin
  • Milk can be added after switching off
  • Instead of rice, rice flour can also be used

Sweet Kozhukattai

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Sweet  Kozhukattai is a traditional dish prepared durung many festivals like varalakshmi pooja and vinayaka chaturthi. Soft Purana Kozhukattai is a great teatime snack too. When my Mother in law came to visit us, she used to prepare this frequently, and having a sweet tooth, I remember skipping dinner after having so much Kozhukattai! There are many ways to cook Sweet kozhukattai, I am sharing one version along with few other techniques told by both Mom and Mother in law

Can I call it Indian Sweet Momos 😉

Sweet Kozhukattai

Preparation Time : 10 min |  Cooking Time : 45  mins – 1 hour | Serves : 3

Recipe Category : Dessert/Sweet and Snack

Ingredients

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cups

Salt – 1/8 tsp

Coconut oil – 1 tsp

Pooranam

Shredded Coconut – 1 cup

Water – 1 tbsp

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

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Method

  • In a pan, add jaggery one tbsp of water. Once the jaggery melts, add coconut and cook till the mixture gets thickened. Add cardamom at the end. Mix well and switch off

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  • While still warm and when you can handle the jaggery with hands, grease your palm with ghee/oil, take small portions and make small jaggery balls

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  • In a sauce pan add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When the dough is cool enough to handle, make small spheres. Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps to make Kozhukattai

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  • Slowly press with your hand and make a big circle sufficient enough to keep the filling

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  • Place the pooranam into the small portion

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  • Bring the outer layer to the top for modakkam shape. Alternatively, mould can also be used

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  • Repeat with rest of the dough
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

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My Notes:

  • If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
  • Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
  • To get the outer layer soft,  boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
  • When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
  • Cook pooranam in medium flame
  • It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
  • Pooranam can also be prepared the previous day and refrigerate