VARUTHARACHA SAMBAR

INGREDIENTS :

For Dhal:

To Roast & Grind :

Other Ingredients:

For Tempering:

METHOD :

To Cook Dhal :

• Wash and soak Tuvar Dhal for about 30 minutes(Optional).
• Discard water used for soaking, pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder.
• Pressure cook the Tuvar Dhal on a high flame a Whistles and for another 1 or 2 Whistles on a low flame.
• Switch off the flame and allow it to cool.
• Mash the cooked Tuvar Dhal slightly with the back of a ladle(optional). 

To Roast & Grind - Sambar Masala :

• Heat Coconut Oil in a pan, and roast the ingredients mentioned under 'To Roast & Grind, on a very low flame.
• First, add the Asafoetida block and fry for a while until it turns crisp & aromatic.
• Follow it with Fenugreek seeds, let it splutter.
• Then add Coriander Seeds and Dry Chillies.  Fry until the raw flavour goes and they turn aromatic.
• Add Curry Leaves and grated Coconut.  Fry this until grated Coconut turns into golden brown in colour on a very low flame.
• Care should be taken not to burn the spices and coconuts, which will totally spoil the flavour.  
• Switch off the flame and allow it to cool.
• Grind this into a smooth paste, adding little water while grinding.
• Fresh Sambar Masala is ready for use.

For Varutharacha Sambar:

• Soak Tamarind in warm water for few minutes and extract tamarind juice out of it and keep it aside.
• Clean, cut/chop the Vegetables accordingly.
• Chop the Tomatoes and keep it aside.
• Clean, Peel and Wash the Shallots and keep it aside.
• Heat Oil in a pan and Saute the Shallots until it turns translucent.
• Add the Vegetables and the sauteed Shallots, Tomatoes to the cooked Tuvar Dhal along with a dash of Salt and mix well.
• Cook the Vegetables on a low flame.
• Once the Vegetables are cooked add the Tamarind Extract and boil it for few minutes until the raw flavour goes.
• Pour the ground Sambar Masala, add enough water and allow it to boil.
• Lower the flame and boil it until the Raw flavour goes.
• Add Jaggery & adjust the amount of Salt and mix well.
• Leave it on a low flame for few more minutes or until you get the desired consistency.

For Tempering:

• Heat Coconut Oil in a pan, Splutter Mustard seeds, Fenugreek Seeds and Curry Leaves.
• Pour the Sambar into the tempering and boil if for few minutes.
• Switch off the flame and cover the Sambar with a lid.
• This is to retain the flavours and also helps the flavours get well infused into the Sambar.
• Serve Varutharacha Sambar hot with Steamed Rice with a drizzle of Ghee(Clarified Butter) over it.
• Goes well with Idli, Dosa, Uthappam, Upma, Pongal etc.,& etc.,
• Varutharacha Sambar is an unavoidable accompaniment in a Kerala Sadhya(Banquet).

NOTES :

• Can add a teaspoon of Ghee/Oil while Cooking the Dhal.
• This will help avoid splattering of water around the pressure cooker.
• Also, it will increase the surface area, alternatively speed up the cooking time.
• Discarding the water used to soak and adding fresh water to cook the Dhal, will reduce the risk of bloating & flatulence caused by lentils. 
• Cooking time solely depends on the nature of the dhal, heat, amount of water and method of cooking. Adjust accordingly.
• Can also cook the Tuvar Dhal in a regular sauce pan.
• Can also add Coriander Powder and Red Chilly Powder instead of whole seeds.
• If adding spice powders, fry the coconut until golden brown and then follow it with the spice powders.
• My Mother uses an extra amount of Asafoetida in her Sambar which is the secret ingredient which makes it extra special.
• But some do not prefer the overwhelming flavour & aroma of Asafoetida in Sambar.
• Adjust the amount of the above spices, Asafoetida & Tamarind to suit your preference.
• Freshly ground Sambar Masala makes this Varutharacha Sambar extra special with fresh flavours.
• Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
• Vegetables like Shallots, Drumstick, Eggplant/Brinjal, Okra/Lady's Finger, Gourds, Pumpkins, Carrot, Radish, Turnips etc., can be used.
• Use any one vegetable or mix up few of them for the recipe.
• If using Shallots and Okra(Lady's Finger), Saute them in some Oil and then add it along with other Vegetables.
• If using Okra, fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
• If using Shallots, saute it until it turns translucent.
• I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
• Varutharacha Sambar goes well with both Tiffin items & Rice. 

KOZHUKATTA - KERALA STYLE

      Kozhukatta/Kozhukattai as it is called in the southern States of India and in Sri Lanka, Modak in Northern Parts, Momo in Eastern India, Bhutan, Tibet and Nepal.  It is a simple & healthy snack prepared with Rice Flour with sweet or savoury fillings. There are varieties of filling prevalent around, but the nature of the fillings change regionally. In Kerala, Kozhukatta is prepared with Coconut and Jaggery, flavoured with Cardamom/ Dry Ginger Powder.   Some prepare the fillings with cooked Bengal Gram Dhal and Jaggery. Some mix both coconut and the dhal for the filling, even few recipes call for sesame seeds in them. 

    As similar to the Sweet versions, the Savoury fillings draw a long list, right from simple seasoning to a mix of vegetarian and non-vegetarian fillings. Ammini Kozhukattai, Paal Kozhukattai, Arisi Upma Kozhukattai, Pidi Kozhukattai, Pau(Chinese steamed Buns), and a variety of Rice Dumplings prepared with Sticky/Glutinous Rice are commonly found in and around Southeast Asia, the soft, chewy melt in mouth Japanese Mochi, Georgians own version of Khinkali all belong to the same genre.  It can be eaten as a snack or even for breakfast.

      Kozhukatta has a long tradition to hold on with.  It is traditionally prepared as an offering to Lord Ganesha during Vinayaga Chaturthi celebrations throughout India. Modakam/Kozhukattai is one favourite dish of Vinayaga, and we can either see him holding it in his left hand or with a bowl full of Modakams near him.

      In Kerala, it is popularly associated with Oshana/Palm Sunday of Syrian Christians. It is a solemn tradition in Kerala Christian homes to make Kozhukatta on the day or on the eve of Palm Sunday, colloquially called as Kuruthola/ Oshana Perunnal. I always ask my MIL why Kozhukatta for Palm Sunday. She says that Kozhukatta is made commemorating the stones that were thrown on Jesus Christ during his suffering and crucifixion. We usually prepare this on the eve of Palm Sunday, and we have begun to call the day as Kozhukatta Saniyarzhcha(Saturday).  Some say that it is a local belief, as similar to the ones of Easter Eggs.


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Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 20-25 Kozhukattas
Author - SM

Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes. 

 

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HOW TO MAKE KOZHUKATTA - KERALA STYLE

 

INGREDIENTS:

For Kozhukatta:

Rice Flour - 2 Cups
Coconut Oil - 1 Tablespoon(Optional)

Water - 2 Cups(Approximately)

Salt - To Taste

For Coconut Filling:

Coconut - 11/2 Cup

Jaggery - 3/4 Cup - 1 Cup
Cardamom - 2–3 Pods

Dry Ginger Powder - a Pinch

• Melt the Jaggery with 1/2 Cup of Water.
• Strain it out to remove any impurities.
• Pour melted Jaggery to grated Coconut and mix well.
• Add Cardamom and Dry Ginger Powder to the above.
• Cook this on a very low flame until the Jaggery mix becomes dry.
• Switch off the flame and allow it to cool.

• Boil 2 Cups of Water with Salt & Coconut Oil.
• Pour the boiled water to the Rice Flour, a little at a time, and mix it with a spatula.
• Leave it aside for 10 minutes until it is warm enough to handle.
• Once warm, knead it into a pliable dough.  
• Divide the dough into equal portions and shape it out into medium-sized balls.
• Shape the balls into small cups.
• Fill the cups with 1- 11/2 Teaspoon of Coconut Filling, cover the dough and shape them into balls.
• Smoothen the outer part of the Kozhukatta and leave it aside.
• Follow the suit for the rest of the dough.
• Smear a little bit of coconut oil over the tray/plate used to steam the Kozhukatta, alternatively, you can line up a Banana Leaf over the tray.
• Arrange the prepared Kozhukattas in the tray/plate. Do not overcrowd the Kozhukatta.

• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
• Once the steam builds, place the prepared Kozhukatta/Dumplings into the steamer.
• Cover the lid tightly and Steam cook the Kozhukattas in low flame for about 10–15 minutes, or until they are no more sticky.
• Switch off the flame.
• Serve Kozhukatta hot or cold.

NOTES:

• Can use ready-made Appam/Idiyappam Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
• The amount of water required for kneading depends on the type and quality of the Rice Flour used.
• Adjust accordingly. 
• Use BOILING WATER to knead the flour.  
• Adding Coconut Oil to the water(used for kneading) is purely Optional. But it helps to yield a perfect texture to the Kozhukatta.
• Pour it into the flour and mix it up with a spatula.
• Keep it aside for a few minutes, until it is warm enough to handle.
• I have used locally available Baba's Idiyappam flour, I have used approximately 2 Cups of Boiling Water for 2 Cups of Flour.
• The dough should be soft and not crumbly or dry, if so add some more boiling water and knead it well.
• If the dough turns out to be sticky, then add some more rice flour and knead it again.
  
• Pour only the required amount of melted Jaggery to the grated coconut.
• Allow the mixture to absorb the jaggery and dry up well before switching off the flame. 
• Adjust the amount of jaggery to suit your taste preference.
• Using Dry Ginger Powder is Optional. 
• Can add a Teaspoon of Ghee to the coconut filling if preferred.

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Cuisine - Around the World
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 Minutes
Cooking Time - 30- 45 Minutes

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HOW TO MAKE VADUGAPULI NARANGA ACHAR / WILD LEMON PICKLE

INGREDIENTS :

METHOD :

• Remove the skin and cut the Lemon into tiny small pieces.
• Alternatively, the whole lemon can be sauteed in oil for a few minutes until the skin changes its colour.  
• Cool it down and then peel off the skin and cut it into small pieces.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the lemon pieces and saute them in a low flame for a few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder and roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Cook this is in low flame until oil separates from the pickle.
• Switch off the flame and allow it to cool.
• Finally, add the vinegar to the pickle and mix well.

NOTES :

• Adjust the salt and chilli powder as per your taste preference.
• Pour some extra oil if you feel the pickle is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

Discover the Secret to Perfect Arcot Makkan Peda: A Favourite Sweet Treat

"Authentic Arcot Makkan Peda Recipe – A Royal South Indian Sweet Treat"

Discover the Rich History of Arcot Makkan Peda: A Royal South Indian Sweet

    If food could narrate the history and tradition of a place, the tale of Arcot, a small town in Vellore near Chennai, India, would be nothing short of captivating. Known for its rich cultural heritage and culinary legacy, Arcot holds a special place in South Indian history. I still remember it as North Arcot and South Arcot, as mentioned in our history books during the '80s. The town’s name has deep roots in the Tamil language, where "Aaru" means river/six and "Kaadu" means forest, reflecting the lush landscape that once surrounded it.

Mughal Influences in South Indian Cuisine

    Arcot's culinary tradition is heavily influenced by its history as a Southern kingdom established by the Mughal Emperor Aurangzeb. This royal heritage is evident in the local cuisine, with dishes that echo Mughal influences. One such culinary gem is the Arcot Makkan Peda, a Deep-Fried Dessert that’s known for its unique flavour and indulgent texture.

What is Arcot Makkan Peda?

    The Arcot Makkan Peda is not just any sweet; it’s a symbol of Arcot's royal past. This rich South Indian dessert traces its origins to the kitchens of the Arcot Nawabs, where it was once served to royalty. Despite resembling its more famous counterpart, Gulab Jamun, the Makkan Peda has a distinctive taste that sets it apart. Its juicy, soft texture melts in the mouth, while the dry fruit and nut filling adds a delightful crunch, making each bite special.

    The dish is still a celebrated part of Royal Arcot Cuisine & cherished Arcot's culinary tradition, much like the famed Arcot Biriyani. Both dishes are testaments to the region's history, showcasing the richness and diversity of South Indian cuisine.

My First Encounter with Arcot Makkan Peda: A Cherished Memory

    My introduction to this sumptuous sweet was a memorable one—it was served as a dessert at my wedding. From that moment on, I became a devoted fan of this delightful delicacy. Its soft, melt-in-the-mouth texture combined with the sweetness of the syrup and the crunch of the dry fruit and nut filling made it irresistible. Whenever I get a chance to enjoy Arcot Makkan Peda, I always make sure to indulge in at least two!

Traditional vs. Simplified Recipe: A Modern Take on Arcot Makkan Peda

    Traditionally, the Makkan Peda is crafted using maida (all-purpose flour) and khoya. However, in this Easy Makkan Peda Recipe, we’re simplifying the process by using an instant Gulab Jamun mix for a quicker yet equally delicious result. The key to its rich flavour lies in the dry fruit and nut stuffing, which includes a mixture of cashew nuts, almonds, pistachios, raisins, and figs.

    The Makkan Pedas are then deep-fried until golden brown and soaked in a fragrant sugar syrup for at least 10 hours, allowing them to absorb the sweetness fully. This process results in soft, succulent sweets that are bound to impress anyone who tries them.

Why You Should Try this Easy Arcot Makkan Peda Recipe

• Royal Heritage: Experience a dessert that was once served in the royal courts of the Arcot Nawabs and a culinary secret from Royal Arcot Cuisine.
• Unique Flavour Profile: Although it resembles Gulab Jamun, it has its own distinct taste and texture, thanks to the dry fruit filling and long soaking process.
• Simplified Recipe: Using an instant Gulab Jamun mix makes it easy to recreate this traditional South Indian sweet at home.  It's one of the finest alternatives to Gulab Jamun.

  
  

  Looking for more festive inspiration? Check out my collection of delightful Diwali Recipes that are sure to impress your guests and make your celebrations memorable!
  

   

Recipe Overview

• Cuisine: Arcot (Vellore), South India
• Course: Dessert
• Difficulty: Medium
• Yields: 15 Makkan Pedas
• Author: SM

Time Estimate

• Preparation Time: 20–30 minutes
• Leavening Time: 10–15 minutes
• Cooking Time: 20–30 minutes
• Soaking Time: 10–12 hours

  
  

  If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

    

  Enjoy Food and Wishing you all a Happy Diwali!!!

  
  

Ingredients

For Makkan Peda:

• 1 Cup Gulab Jamun Mix
• A pinch of Baking Soda
• 4 Tablespoons Milk or Curd
• 3–4 Tablespoons Dry Fruits and Nuts (cashews, almonds, pistachios, raisins, figs)
• 3 Teaspoons Ghee

For Sugar Syrup:

• 1½ Cups Sugar
• 1½ Cups Water
• 2 Tablespoons Milk
• ½ Teaspoon Cardamom Powder
• A pinch of Saffron (optional)

For Deep Frying:

• Oil/Ghee

Method: How to Make Makkan Peda

Preparation:

Preparing the Sugar Syrup

• Make the Syrup: In a heavy-bottomed pan, combine sugar and water. Heat on low flame, stirring until the sugar dissolves. When it starts to boil, add milk to remove impurities. Skim off the scum that rises to the surface using a slotted spoon.

• Add Flavourings: Once the syrup is clear, add cardamom powder and saffron. Avoid stirring while boiling as it may alter the consistency.

   

  Pro Tip: For the perfect sticky consistency, touch the syrup with your fingers; it should feel sticky when rubbed between them.

 Preparing the Makkan Peda

• Prepare the Dough: Sieve the Gulab Jamun mix and baking soda together. Add milk or curd along with ghee, mixing well until there are no lumps. Knead the dough, adding milk or curd gradually, until soft and smooth. If it feels dry, add more milk or curd as needed.

   

  Pro Tip: Make sure the dough is soft but not sticky. A well-kneaded dough ensures the pedas won't crack while frying.

• Shape and Stuff: Divide the dough into lemon-sized balls and flatten each ball into a cup shape. Fill with tiny bits of dry fruits and nuts, then roll into a ball and slightly flatten the centre. Let them rest for 10–15 minutes.
  

   

  Pro Tip: Cover the dough balls with a damp cloth while resting to prevent them from drying out.
  

Frying & Soaking the Makkan Peda

• Deep Fry: Heat oil on medium flame, then lower to a gentle simmer. Carefully drop the prepared pedas into the hot oil and fry until golden brown, turning occasionally for an even colour.

   

  Pro Tip: Fry on low heat for even cooking and to ensure the pedas are thoroughly cooked inside.
  

• Soak in Sugar Syrup: Remove the fried pedas from the oil and immediately immerse them in the sugar syrup. Let them soak for 10–12 hours to achieve that melt-in-the-mouth texture.

   

  Pro Tip: If short on time, you can heat the soaked pedas on a very low flame for a few minutes to help them absorb the syrup faster.

  
  
  

Serving Suggestions

• Garnish with slivers of almonds or pistachios and a raisin on top before serving.
• Serve warm or cold with a drizzle of sugar syrup for extra indulgence.

  Looking for more quick sweet recipes? Try this Coconut Burfi Recipe!

  
  

FAQ

*Tips & Tricks from Dad’s Kitchen

• Removing Impurities: Dad always adds milk to the sugar syrup to remove any impurities. This is a tried-and-true trick for clear syrup. Simmer until all impurities float to the top, then skim them off.
• Perfect Frying Temperature: Always fry on a low heat. It may take longer, but it ensures that the inside is cooked perfectly.

Dive into Sweet Bliss – Enjoy Every Bite of Makkan Peda!

    And there you have it—the perfect Makkan Peda, ready to delight your taste buds! With its soft, melt-in-the-mouth texture, sweet centre filled with dry fruits, and rich flavour soaked in aromatic sugar syrup, this recipe is sure to make any occasion extra special. Whether it's for Diwali, a family celebration, or just to satisfy your sweet cravings, this traditional treat brings the joy of Indian sweets right to your home.

Explore More Delectable Indian Sweets!

    Don't stop here—discover more festive delights on the blog! Check out our Authentic Gulab Jamun Recipes for a similar melt-in-mouth experience, or indulge in the nutty goodness of Badam Halwa.

Craving Festive Snacks?

    Complement your sweets with some crunchy treats like Homemade Murukku or explore our collection of Quick Diwali Snacks to add even more variety to your festive spread.

    So, why wait? Relish a warm piece of Makkan Peda and let its luscious flavours take you on a journey of sweetness and joy. Happy cooking, and enjoy the magic in every bite

COCONUT RICE

INGREDIENTS :

• Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
• Mix the Rice with 1 Tbspn of Oil and leave it aside.
• Grate the Coconut and keep it aside.
• Heat Oil/Ghee in a pan, splutter Mustard seeds, Bengal Gram Dhal, Dry Red Chillies and Curry Leaves.
• Add Grated Coconut and give a quick stir and leave it in low flame for few seconds.
• Add the cooked Rice along with Salt and a pinch of Sugar.
• Mix it until well combined in a very low flame.
• Serve it along with any spicy side dish of your choice.
• Goes well with Potato Varuval, Stir Fried Brinjals or any other vegetables.

NOTES :

• Can prepare this dish with par-boiled rice too. 
• Cook the rice variety you are using, Al dente.
• Adjust the number of dry chillies to your preference.
• Ghee/Oil can be used for the dish.
• Can add more grated coconut to the rice if preferred.
• Can also add fried cashew nuts to the rice.

CHETTINAAD STYLE POTATO ROAST

INGREDIENTS :

To Dry Roast & Grind :

METHOD :

• Clean, wash and cut Potatoes into cubes and boil them with a dash of Salt and Turmeric Powder.
• Alternatively, it can be pressure cooked for a whistle.
• Dry Roast the ingredients mentioned under ' To Dry Roast & Grind' one by one, on a very low flame.
• The dhals should turn slightly red and fragrant.
• Dry roast the Dry Red Chillies until they fluff-up.
• Dry roast the Coriander seeds until fragrant for few minutes.
• Allow the dry roasted ingredients to cool down and then grind it into a coarse powder.
• Pound Ginger and Garlic and keep it aside.
• Heat Oil in a pan, splutter Curry Leaves.
• Saute Ginger-Garlic paste until the raw flavour goes.
• Toss in the boiled Potatoes and give a quick stir.
• Sprinkle the ground Masala and mix well until Potatoes are well coated with the spices.
• Leave this on low flame and roast the Potatoes until it turns dry and fragrant.
• Serve it along with Rice Varieties or accompany it as a side dish Rice along with Rasam, Sambar or Yogurt(Curd).

NOTES :

• Can use Baby Potatoes for the recipe.
• Dry Roasting the spices and dhals on a low flame until fragrant is the key factor.
• Roast the cooked Potatoes along with the ground masala on a very low flame until dry and fragrant.
• Adjust the number of Dry Red Chillies and Pepper to suit your spice level.