MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and served along with another Madurai speciality - Salna. So as a first part of the recipe here comes a typical Madurai style Kothu Kari Masala.  Some recipes even use Chicken/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai Style, so that it goes well as a topping for Kari Dosai. 

     When it comes to recipes with Kothu Kari or Minced Meat, we can prepare it in different versions.  This Madurai style Mutton Kothu Kari Masala Recipe hit the mark with the special notes of Spices.    This Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

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MADURAI STYLE MUTTON KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

SUKHIYAN/SUGIYAN

       Sukhiyan/Sugiyan is a common deep-fried Kerala Palaharam(snack) prepared with Green Gram & Coconut Filling coated in a batter. Traditionally, cooked green grams are mixed along with Jaggery and Coconut and then they are made into small balls. Later the green gram balls are dipped into a pre-mixed batter and deep fried in Coconut Oil for a more authentic and traditional Kerala style - Sukhiyan/Sugiyan.  In Tamilnadu we can find the same recipe in the name of Sukhiyam/Suzhiyam.

     I have grown up with fond memories of snacking during Tea Time.  Sukhiyan/Sugiyan is a popular Tea time snack & a common Kerala style Nadan Palaharam. A colloquially famous term "Kadi & Kudi" - which literally means a Bite along with a Sip. A snack to glorify the tea time.  It is very common in an Indian household to prepare a tea time snack(Naalumani(4 O' Clock) Palaharam), every evening to go along with Tea or Coffee.  When sweet treat lingers in, then comes along the famous Sukhiyan/Sugiyan - our Gods Own Country's Green Gram Fritters.

    My husband has fond anecdotes about this Sukhiyan.  During holidays, he would pair up with his Mom and buy these Sukhiyan from a Street food vendor near Pandian School in Tatabad, Gandhipuram.  He would say, as a matter of fact, when it is Sukhiyan, his Mom would never say NO.  Both love snacks and desserts with Green Gram & Jaggery.     

    So here comes, yet another tasty snack, a wonderful Kerala Naalumani Palaharam,  Sukhiyan to add ZING to the crowned Tea Time.

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Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes.

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HOW TO MAKE SUKHIYAN/SUGIYAN /GREEN GRAM FRITTERS

SUKHIYAN/SUGIYAN

INGREDIENTS:

For Sukhiyan Filling:

Green Gram - 1 Cup
Jaggery - 1/2 - 3/4 Cup
Grated Coconut - 3/4 Cup
Cardamom Powder - 1/2 Teaspoon
Dry Ginger Powder - 1 Pinch(Optional)

Oil - To Deep Fry

METHOD:

For Sukhiyan Filling:

SUKHIYAN/SUGIYAN

• Clean, Wash & Soak Green Moong Bean for about 1 hour.
• Once soaked, drain and discard the water.
• Pour in 11/2 Cups of Water to the Green Gram and pressure-cook on high flame for 3 Whistles.
• Reduce the flame to low and cook for another 3-4 Whistles.
• Switch off the flame and allow the pressure to release.
• Once cooked, slightly mash the Green Gram.
• Meanwhile, Melt the Jaggery with 1/2 Cup of Water.
• Strain it out to remove any impurities.
• Pour melted Jaggery to the cooked Green Gram.
  
• Now add 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.
• Once cooled, make small balls out of the above mixture and keep it aside.
  

For the Batter:

• Mix all the ingredients mentioned under 'For the Batter'.
• Use cold water to make the Batter.
• Mix the ingredients without any lumps.
• The consistency of the batter should be slightly thicker so that it coats the Green Gram filling.
  

 

To Deep Fry Sukhiyan/Sugiyan:

SUKHIYAN/SUGIYAN

• Heat Oil in a deep pan and allow it to smoke off.
• Reduce the flame to medium-high and wait for a few minutes.
• Now, gently dip the Green Gram-Coconut Balls into the batter.
  
• Carefully drop it into the hot oil.
• Deep-fry the batter dipped Green Gram-Coconut Balls on a medium-high flame until they turn Crispy and Golden Colour.
• Once done, remove the fried Sukhiyan/Sugiyan from oil and drain it on paper towels.
• Serve Sukhiyan/Sugiyan Fritters hot with a hot cup of Chai or Coffee.

SUKHIYAN/SUGIYAN

NOTES:

• Commonly, All-purpose flour is used while preparing the batter for Sukhiyan/Sugiyan.
• Can be substituted with Wheat Flour(Aatta) too.
• Rice Flour gives a crispy texture to Sukhiyan/Sugiyan.
• Adding Baking Soda is optional, but it helps to retain the crispiness even after a long time.
• Some recipes call for adding a Pinch of Turmeric Powder while mixing the batter.
• I do not prefer adding Turmeric Powder into the batter.

KARUVEPPILAI THUVAIYAL/THOGAYAL

    The reason for a Curry Leaf Tree in our old home in Malaysia was my MIL. During one of her visits, she suggested we plant a Curry Leaf Tree & it is almost eight years, standing tall & loyal with avatar sized leaves. That's what one of our acquaintances said when she took some Curry Leaves from the plant. It has grown tall and has spread out wide branches. I have never since bought Curry Leaves from the market.  But when I shifted my house, I was literally worried about leaving my Curry Leaf tree.  Still I go to my old home and a pluck handful of Curry Leaves and store them up.  It lasts for up to a month to 45 days and again when I pass by I make sure to get another batch.  

 

CURRY LEAVES

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Cuisine - Tamilnadu(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

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HOW TO COOK KARUVEPPILAI THUVAIYAL/THOGAYAL - CURRY LEAVES  CHUTNEY

KARUVEPPILAI THUVAIYAL/THOGAYAL

INGREDIENTS:

For Karuveppilai Thuvaiyal/Thogayal:

 METHOD:

• Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
• Sauté on a very low flame until they turn dry.
• Add  grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Immediately add Curry Leaves and fry it on a low flame briefly, until it slightly wilts.
  
• Add Asafoetida Powder & a small piece of Jaggery to the above and give a quick stir.
• Switch off the flame and allow this mixture to cool.
• Grind  Karuveppilai/Curry Leaves Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
• Add very little water(preferably no need to use water) while grinding Karuveppilai/Curry Leaves Thuvaiyal.
• Karuveppilai/Curry Leaves Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee or Coconut Oil/Gingelly Oil over it.
• Goes well with Dosa, Idli and Uthappam too.
• It is one best combination to be served along with Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge, Pazhaya Sadham, Kanji(Rice Porridge) etc.,
  

KARUVEPPILAI THUVAIYAL/THOGAYAL

NOTES:

• Adding Coconut is purely optional in this Thuvaiyal recipe.  Can prepare the same without adding coconuts too. 
• Can also do use coconut slices in the recipe.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Alternatively you can use 2 tablespoons of Bengal Gram Dhal.
  
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
• If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
• Roast all the ingredients on a very low flame until they turn into golden brown and aromatic.
• But make sure to fry Curry Leaves on a very low flame briefly, until it slightly wilts.
• Care should be taken not to burn the ingredients, which would spoil the taste of the Karupveppilai Thuvaiyal.
• This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
• Adding Garlic Cloves & Asafoetida to this Thuvaiyal is truly optional.
• Can convert it into a Chutney by grinding it along with a bit of water.
• Adjust the consistency of this Thuvaiyal to suit your preference.

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

      This Menu is one quick combination of South Indian Tiffin Items which suits well to be catered for a Breakfast or a Dinner.  The Menu in this post consists of Rava Kesari, Ven Pongal, Uzhundhu Vadai, Tiffin Sambar & Coconut Chutney.  And it is served along with a wonderful Dabara full of South Indian Filter Coffee. A simple Mini Tiffin Menu, which can easily be fixed with simple planning & preparations.

    Mini Tiffin is one Menu served commonly in South Indian Restaurants and specifically in Saravana Bhavan and Shree Annapoorna Gowrisankar, CBE.  I never miss a chance of ordering Mini Tiffin when I eat at these restaurants.  Though heavy for my standards, I gobble up each dish leaving my tummy full and sedated out of food.  The chance of eating these varieties cater only when I travel back to places where these restaurants exist.  To eat at Shree Annapoorna Gowrisankar, needless to say I need to go to my hometown CBE.   Saravana Bhavan have their outlet in Kuala Lumpur and Singapore.  So a trip to Singapore or KL is incomplete without eating at this place.

    The Mini Tiffin catered in Shree Annapoorna Gowrisankar and Saravana Bhavan usually consists of a Bowl of Mini Idli soaked up in Sambar, Uzhundhu Vadai, Plain Dosai or Mini Masal Dosai, Ven Pongal or Rava Kichadi & Kesari.  The platter would come along with 2-3 different varieties of Chutneys, Coconut Chutney, Kara Chutney, Kothamalli Pudina Chutney and a small bowl of Sambar.  Sometimes Pongal/Masal Dosai would be substituted with Poori and Potato Masala.

    Whatsoever, a heavy-heavy Breakfast and later the day gets to be like Potha Potha(in terms of my Son).  But when you get a chance of tasting all goodies in one platter, and it is possible only at times, then I would personally would never miss a chance.  And least to mention the Filter Coffee, which is an absolute showstopper.

    The menu in this post is a quick fix one with a few Tiffin items, not all the dishes mentioned in Mini Tiffin Menu, but just a few to satiate the so-called craving for Mini Tiffin.  This Menu happened a few days back.  I had planned to make Uzhundhu Vadai and Rava Kesari for evening snacks, and it got postponed to Dinner, then I added Ven Pongal to go along with the above two dishes.  Served it along with Sambar and Coconut Chutney and finished off the dinner with a strong cup of Filter Coffee. 

    So here goes a simple South Indian Breakfast/Dinner Platter and here it's as they display in South Indian Restaurants. Let me list it down in that style...

TODAY'S SPECIAL:

UZHUNDHU VADAI - உழுந்து வடை 

RAVA KESARI - ரவா கேசரி

VEN PONGAL - வெண் பொங்கல்

SAMBAR - சாம்பார்

CHUTNEY - தேங்காய் சட்னி

FILTER COFFEE - பில்டர் காபி 

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

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MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

UZHUNDHU VADAI

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - UZHUNDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack, or an item served in a Breakfast/Lunch Menu.  A call for a special South Indian Vegetarian Menu is incomplete without Uzhundhu Vadai.  Some Menus serve Paruppu Vadai instead of Uzhundhu Vadai too.

For a detailed recipe on UZHUNDHU VADAI/MEDHU VADAI, Click here...

     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside).  I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts.  That is the trick to ensure that they are evenly cooked, even at the centres.

      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).

UZHUNDHU VADAI/MEDHU VADAI

     Uzhundhu Vadai is one main item in Mini Tiffin or in a South Indian Breakfast Menu.  Serve it along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais in this Menu.

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RAVA KESARI

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - RAVA KESARI

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath.  This is one sweet which is not only served as a Dessert but even as a dish in a South Indian Tiffin/Breakfast Menu.  A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast. Most of the restaurants and even you can see a scoop of Rava Kesari in a Wedding Breakfast Platter. And all the more this is one easy dish which can be made in a spree, a call for a sweet tooth can be quickly succumbed with this Rava Kesari.

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VEN PONGAL

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - VEN PONGAL

    Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins.  The spices used also makes the dish healthy.  This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh.  The savoury variety of this dish includes Milagu Pongal, Khara Pongal and Puli Pongal.

    I have made Ven Pongal with Millets(Samai) in this Mini Tiffin Menu.  You can make the same recipe with Raw Rice or Semolina or any other Millet of your choice.  When perfectly cooked Ven Pongal is a dish to be devoured.  The fuming hot Ven Pongal served along with Sambar and Coconut chutney is one perfect combination.  

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Instead of Ven Pongal, you can also serve Upma or Rava Kichadi in this mini Tiffin Menu.

BROKEN WHEAT UPMA

RAVA KICHADI

SAMBAR

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - TIFFIN SAMBAR

    Usually two different versions of Sambar, one version is the one suitable for serving along with Rice and the other one goes along with Tiffin Items.  But you can get easy with your preferred method to serve in this Mini Tiffin Menu.  I have made Tiffin Sambar, which is a quick version and also goes well with Pongal and Vadai.

    The consistency of Tiffin Sambar should be slightly thin compared to the Sambar prepared to go along with Rice.  Tiffin Sambar is colloquially called Hotel Sambar in South India, as Hotel is a common term used for a Restaurant.

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COCONUT CHUTNEY

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - COCONUT CHUTNEY

    There are quite a variation of Chutneys and Coconut Chutney is one which comes to our mind on the first hand.  A quick version to suit almost all South Indian Tiffin and Snack items, this is one universal Chutney which goes along with most of the dishes.   This chutney is a default side dish in any South Indian Restaurant.
     This Coconut Chutney is  prepared with freshly grated coconuts.  Coconuts are ground to paste along with Roasted Bengal Gram Dhal(Pottukadalai) for a nutty flavour along with spices like Green Chillies, Ginger/Garlic/Shallots. A hint of tamarind can also be added to this Chutney.  It is tempered with Mustard Seeds, Urad dhal, Dry Chillies and Curry Leaves to enhance the overall flavour of Chutney, but tempering is purely optional, as they taste great as it is.  To make a thicker version (Getti Chutney) grind them with very less water.  Grinding them in Ammikkal (Stone Mortar and Pestle) gives a brighter note to this chutney.
 

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FILTER COFFEE

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - FILTER COFFEE

    There are many ways a coffee is made throughout the world.  But when it comes to my personal favourite I would always vote for a freshly brewed Filter Coffee.  South Indian filter coffee is a strong, milky coffee with decoction that’s made using a coffee filter, and served in a traditional Dabarah and Tumbler. Filter Coffee is one best combo, which goes hand in hand with a South Indian Breakfast Menu.  

For a detailed recipe on HOW TO MAKE FILTER COFFEE, Click here... 

    If you do not prefer or cannot get hold of this type of Coffee, get easy with any type of Instant Coffee, Black Coffee or any other preferred version of Coffee of your choice to finish off your Mini Tiffin Menu.  And Ya, if you are a Tea person then go ahead with your preferred Chai to team up with this Mini Tiffin.

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

    A wonderful combination of simple South Indian Tiffin items for a great Breakfast/Dinner Menu. Just a bit of time, preparation and cooking, there you go with a heart contending & wholesome meal.

NENDHRA PAZHAM PULISSERY

      Nendhra Pazham Pulissery is a wonderful Curry prepared with Ripe Nendhra Pazham, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sweet, Sour and Spicy nature.  Nendhra Pazham pieces are cooked with a hint of Turmeric & Red Chilli Powder until soft and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives Nendhra Pazham Pulissery a typical Nadan Ruchi. 

    Pulissery is a dish, unique to Kerala cuisine.  It is an easy recipe which can be prepared with Kerala's own Banana - Nendhra Pazham alias Etha Pazham.  You can use over ripe or slightly under ripe Nendhra Pazham in this recipe.  Over ripe Nendhra Pazham tends to get mushy when cooked.  So cook accordingly.  This Nendhra Pazham Pulissery is sure to grab your taste buds with its wonderful combination of taste & flavours.  

    When it comes to the dishes prepared for a Sadhya, you can see extensive use of Local fruits and Vegetables.  Fruits like Mangoes, Jackfruit, Pineapple, Nendhra Pazham, Grapes, Dates & Apples are used in a variety of dishes. Pulissery is served as one of the Ozhichu Curries or as Koottans in a Sadhya. Try preparing different types of Pulissery for each day of Onam or just prepare it as curry for Lunch. It can be prepared with Vegetables like Ash Gourd(Kumbalanga), Cucumber(Vellirikka), Elephant Yam(Chena), Ethakka(Raw Nendhra Banana), Chembu(Taro) and with fruits like Nendhra Banana, Pineapple for Pineapple Pulissery or Ripe Mango for Mambazha Pulissery.  But when it prepared with Ripe local fruits like Pineapple, Mango or Nendhra Pazham, this subtle curry goes to the next level.  

    Serve this Nendhra Pazham Pulissery with steamed rice or Kerala Matta Rice and Veggies for a complete lunch. Or serve it as one Ozhichu Curries in Sadhya.

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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low-Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO COOK NENDHRA PAZHAM PULISSERY/ETHAPAZHA PULISSERY

NENDHRA PAZHAM PULISSERY

 

INGREDIENTS:

To Cook Nendhra Pazham:

To Grind:

For Tempering:

For Nendhra Pazham Pulissery:

METHOD:

For Nendhra Pazham Pulissery:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, and dice the Nendhra Pazham.  Cut it into thick slices and then can cut it into two or fours.
  
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Nendhra Pazham pieces.
• Add 1/2 Cup of Water and cook until Nendhra Pazham pieces turn soft. Do not overcook.
  
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Nendhra Pazham pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Nendhra Pazham-Coconut Mix.
• Add Jaggery to the Nendhra Pazham Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Nendhra Pazham Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve Nendhra Pazham Pulissery hot with steamed rice or Kerala Rose Matta Rice.

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NENDHRA PAZHAM PULISSERY

 NOTES:

• I have used the ripe Nendhra Pazham, in the recipe.
• Can also use overripe or slightly under ripe Nendhra Pazham.
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter whole fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Nendhra Pazham on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Pineapple  for Pineapple Pulissery or Ripe Mangoes for Mambazha Pulissery.

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

Today is Thiruvonam, yet another Onam Season - Onakkaalam!!!

    Yet another Onam with yet another Classic Payasam - Kalyana Payasam.

    'Payasam Culture' has a special place in Indian Cuisine. Payasam/Pradhaman has been an essential dish throughout the history of the Indian culinary heritage.  No Banquet/Feast would be considered complete without this delectable classics. It is commonly served during Festivals, Ceremonies, Feasts and Celebrations. This Payasam is uniquely served in a Wedding Banquet and is predominant in Tamil Brahmin Weddings.  The concept of this Payasam is blending two types of Dhals, which commemorates the earthly ceremony of match made in heaven of two individuals in a Marriage. So this type of Payasam is served in Tamil Brahmin Weddings.  The uniqueness of this Payasam is the blending of two types of Dhals -  Pasi Paruppu(Moong Dhal) & Kadala Paruppu(Bengal Gram Dhal) which needs individual cooking time. 

    Recently while watching a movie, an anthology there came a short film based on popular Tamil writer, Thi.Janakiraman's short story - 'PAYASAM'.  A story which goes along with the depiction of a person's hatred towards his nephew.  The backdrop goes along in a typical Tamil Brahmin wedding scenario    and there they show few scenes on Wedding cooking.  The cook explains about this Kalyana Payasam or Paruppu Payasam and the speciality why this Payasam is served in Weddings.  But the irony of the story is that the whole Vat of this wonderful Payasam is poured out by the person who hates his nephew.  An imbecile act of an individual to bring  a bit of worry to his opponent.  

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

Cuisine - Tamilnadu (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Medium
Serves - 4- 6
Author - SM

HOW TO COOK KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

INGREDIENTS:

For Kalyana Payasam - Kadala Paruppu & Pasi Paruppu Payasam

For Garnishing:

Ghee - 2 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.

METHOD:

For Kalyana Payasam - Kadala Paruppu & Pasi Paruppu Payasam:

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5-6 minutes and strain for any impurities.
• Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
• Cook Moong Dhal in 11/4 Cups of water until it turns soft.
• Allow it to cool and mash it up slightly.
• Soak Bengal Gram Dhal for about 1 hour.
• Once soaked, drain and discard the water used for soaking.
  
• Cook Bengal Gram Dhal in 1-11/2 Cups of Water until it turns soft and cooked.
• Once cooked, mash Bengal Gram dhal well.
• Alternatively, can pulse it up in a mixer-grinder briefly.
• Now, heat Ghee in a wide heavy bottomed pan or bronze Uruli.
• Add in the mashed Bengal Gram Dhal and sauté it on a low flame until the raw flavour goes.
• Then add the cooked Moong Dhal and sauté it on a low flame for a few minutes.
  
• Pour in the Jaggery Syrup to the above and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few more minutes, stirring it continuously or until it reaches the desired consistency.
  
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add the fried Coconut slices, cashews and nuts to the Kalyana Payasam and mix well.
• Serve Kalyana Payasam hot or cold.  

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

NOTES:

• Dry Roasting the Moong Dhal gives a wonderful flavour to the Payasam.
• Moong Dhal can be cooked in a pressure cooker.  Cook on a high flame for a Whistle and then lower the flame and cook for another 2 whistles or for five minutes. 
• Mashing the cooked Moong Dhal is optional, Can leave the dhal as such too.
• I mash half of the Dhal and leave the rest as such.
  
• Soaking the Bengal Gram Dhal speed up the cooking process.
• Bengal Gram Dhal can be cooked in a pressure cooker.  Cook on a high flame for 2-3 Whistle and then lower the flame and cook for another 4-5 whistles or for about 8 minutes. 
• Once cooked mash the Dhal well.  Alternatively, can pulse it in a Mixer briefly.
  
• Frying the mashed dhal in Ghee gives a wonderful aroma and removes the raw flavour from the Bengal Gram Dhal.
  
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder is totally optional.

PAAL PAYASAM/ARI PAYASAM - PRESSURE COOKER METHOD

     Today is "Uthradam", the first day of Main 4 days of Onam.  Let's celebrate the day with a simple & quick Paal Payasam, which can be easily cooked in a Pressure Cooker.  Cooking this Paal Payasam in a Pressure Cooker, makes it less cumbersome and also yields you with a perfectly cooked Paal Payasam as done traditionally by slow cooking in a Bronze Uruli.  This Pressure Cooker Paal Payasam recipe is Rich, creamy and pink coloured perfectly cooked Paal Payasam as good as the one cooked in an Uruli.

      PAAL PAYASAM/ARI PAYASAM/ RICE PAYASAM is the best and the simplest payasam ever.  And if you can make the same recipe in one quick step, then cooking it in a Pressure Cooker is one of the easiest way. This Paal Payasam recipe is a version cooked in Pressure Cooker. The most delicious AMBALA PUZHA PAAL PAYASAM literally, the most traditional version of the Paal Payasam is a dessert prepared with Rice in a Milk base.  The Rice traditionally used for this payasam is Kerala Rose Matta Rice/ Unakkalari/Chembavu Ari.  And it is meticulously cooked in a bronze uruli, the slow cooking method yields you with a creamy, rich, pink coloured Paal Payasam.

    This Paal Payasam is a simpler version and I have used Basmati Rice whereas authentic Paal Payasam sticks on to the traditional rule of using Kerala Rose Matta Rice/ Unakkalari which gives an authentic taste and flavour to the dessert.  The trick behind perfectly cooked Paal Payasam is slow cooking on a very low flame which yields a pink colour to the Paal Payasam, it gives a perfect texture to the rice and makes the Payasam Rich and Creamy. The trick of slow cooking under pressure in this Pressure Cooker Method yields you with an uncompromising Paal Payasam, equivalent to the traditional Unakkalari Paal Payasam.

PAAL PAYASAM/ARI PAYASAM - PRESSURE COOKER METHOD

      This easy Payasam is prepared with just three ingredients, Basmati Rice, Milk and Sugar.  Adding nuts & flavouring it with Cardamoms are truly optional.  And this particular recipe is prepared in a Pressure Cooker, which makes the task easy. This is one of the most common Payasam served in a Sadhya.  When it comes to a Payasam with Sugar, colloquially called as a Vella Payasam/White Payasam - Paal Payasam or Palada Payasam tops the list during Onam/Vishu Sadhya.
       

    Most of all, if it is Paal Payasam then it is undoubtedly Ambalapuzha Paal Payasam.  This dessert is a famous Naivedyam/Prasadham at Sree Krishna Temple in Ambalapuzha(Kerala).  But this quick version Paal Payasam is so tasty, creamy and rich that it can surely take a special place in the name of one best Payasam variety.  Try this simple Pressure Cooker Paal Payasam, this Onam, a quick version which can be made within no time, and it requires no special attention during cooking.  Place all the ingredients in the Pressure Cooker, cover it, place the vent cap, reduce the flame to the lowest and leave it in on the stove for the required time.  You can get occupied with your other chores while this Paal Payasam is getting ready.

PAAL PAYASAM/ARI PAYASAM - PRESSURE COOKER METHOD

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here...

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15 - 25 Minutes
Cooking Time - 30 - 45 Minutes

For traditional AMBALAPUZHA PAAL PAYASAM, Click here...

HOW TO MAKE PAAL PAYASAM / ARI PAYASAM IN PRESSURE COOKER

PAAL PAYASAM/ARI PAYASAM - PRESSURE COOKER METHOD

 

INGREDIENTS:

For Paal Payasam/Ari Payasam:

METHOD:

PAAL PAYASAM/ARI PAYASAM - PRESSURE COOKER METHOD

How to Cook Paal Payasam in Pressure Cooker:

• Clean, Wash and Soak Basmati Rice/Raw Rice in 11/2 cups of water for about 20–30 minutes.
• Once soaked, drain the Rice and discard the water.
• Chop Cashew Nuts into small pieces and keep it aside.
• Grind the Cardamoms along with a few teaspoons of Sugar into a fine powder.
• In a clean Pressure Cooker, add soaked Rice, Sugar, Milk, Cardamom Powder, Chopped Cashew Nuts and mix well.
• Cover the Lid and cook on high flame for a few minutes, until the pressure starts to release.
• Lower the flame to the minimum (the lowest level) and cook for about 30 -45 minutes.
• Switch off the flame and do not disturb the Pressure Cooker until the steam is fully released.
• Once the pressure cooker has totally cooled down, remove the lid and gently mix the Paal Payasam/Ari Payasam.
• Serve Paal Payasam/Ari Payasam hot or cold.
• Serve it in Banana Leaf along with Pappadam and Pazham for a complete feel of Sadhya.
  

For more SADHYA Recipes, click here...

PAAL PAYASAM/ARI PAYASAM - PRESSURE COOKER METHOD

NOTES:

• Cook the Paal Payasam on a very low flame for at least 15-20 minutes, in the pressure cooker.
• Make sure the pressure doesn't release while cooking, this can splatter the milk all around.
• This will totally spoil the taste and can also be messy.
• Leave the Pressure cooker untouched while cooking and even after it is switched off(for at least 30 minutes)
• If preparing the same Paal Payasam with Kerala Matta Rice/Unakkalari soak the rice for about 30 minutes and cook for about 30 -45 Minutes, if cooking in a Pressure Cooker.
• Can cook this Paal Payasam in a normal heavy-bottomed pan. It will comparatively take more time to get the desired colour and texture, about 30–45 minutes.
• The best utensil to cook this Paal Payasam is a wide-mouthed Bronze Vessel(Uruli).
• Utter care should be taken while cooking the Paal Payasam in a Pan/Uruli.  Cook on a medium-low flame, stirring occasionally.
• Do not leave the Paal Payasam unattended.
• Make sure that the Payasam doesn't get burned, which will totally spoil the taste.
• Slow cooking is the trick behind Pink, Rich and Creamy Paal Payasam.
• Adding Nuts and Cardamom Powder are truly optional.
• Traditionally Rice, Sugar, Milk and Water are the only ingredients in this Paal/Ari Payasam.
• I usually do not fry the Nuts and Raisins in Ghee for this Payasam, if preferred can do so.