ROASTED RED BELL PEPPERS CHUTNEY

 I have created this chutney as per my imagination and have not referred to any recipes. I was always intrigued by recipes showing roasting Red Bell Peppers and so I wanted to give it a try.  In the past I have used green Capsicum in chutneys, but this is the first try with the Red ones. 

This is a very simple recipe, gets done in 20 minutes(just because it involves cooling time, otherwise it would take much lesser) and goes very well with Idli, Dosa, Pongal, Upma and Chapati or Puris too. The red bell peppers give the chutney a beautiful texture and body and tomatoes give it the tang. Herbs and spices enhance its flavors and what we get it absolute yumminess.

While you are here do try my other recipes like  Stuffed Kuzhi Paniyarams, Adai, Rava Dosa, MLA Pesarattu, Tomato Coconut Chutney, and more...

The recipe for the Red Bell Peppers Chutney is given below-

PREP TIME: 10Mins                     COOK TIME: 10Mins

TOTAL TIME: 20 Mins                  COURSE: ACCOMPANIMENT  

CUISINE: SOUTH INDIAN           QUANTITY: 1 CUP

AUTHOR: Rajni Ram

   Ingredients:

   Red Bell Peppers 1 big

   Tomatoes 2 medium chopped

   Tamarind paste 1 tsp or less

   Green chillies 2 

   Cumin seeds 1 tsp

   Asafoetida 1/4 tsp

   Dry red chillies 3 ( refer note 1)

   Curry leaves a few

   Mustard seeds 1/2 tsp

   Fresh Coriander leaves a few sprigs

   Jaggery 1/2 tsp

   Directions:  Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. No oil needs to be applied on the pepper before putting it on flame. The bell peppers are very fleshy, so the skin peels away easily. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Set aside and let it cool. Once they cool down, peel the skin off and chop them . Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool. 

After cooling, put all ingredients into a blender and blend to a fine puree without adding any water. Now in the same kadai heat some oil for tempering. Add the mustard seeds, asafoetida and curry leaves and as they splutter pour the puree into it, and stir nicely. Add the jaggery now, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.

STEPWISE RECIPE FOLLOWS:

  1. Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Once they cool down, peel the skin off and chop them .

  2. Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds.

  3. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool. 

4. Put all the sauteed ingredients into the blender on cooling and grind to a smooth puree. Now take oil in a Kadai and heat. Add mustard seeds followed by curry leaves and asafoetida.

5. Now Pour the puree into the tempering, add the jaggery and, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.

NOTES:

  1. I have taken 2 dry red chillies regular, and 1 Kashmiri red chilli for colour, you could do this or just use regular dry red chillies.

  2. Spice level can be increased or decreased as per taste.

  3. The bell Peppers will not stand too much sourness, so stick to the tamarind quantity mentioned. Same holds good for Jaggery as well.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

VEN PONGAL (MOONG DAL KICHDI)

 This savory Pongal is a popular breakfast item in Sout India. Like the Rasam, the Ven Pongal too is one recipe, whose taste  I find is different from house to house, though the same ingredients are used. The proportion of the rice and dal and the proportions of the pepper and cumin are what make the difference.

This is a simple recipe that can be made as a one-pot recipe or a pot in pot one. I follow both the methods depending on when I am making it. In this recipe, I have followed the pot in pot method.  

I prefer the Pongal to be spicy(not the chilli kinda spicy, but the pepper kind of spicy). The quality of pepper we use always makes a difference to the dish. I source my peppers from Kerala, where they are the freshes and spicy.

Though this dish is made as a breakfast dish, in my home I always prefer it for lunch, as I find it too heavy for breakfast. For breakfast, I make a Millet Pongal which is lighter to have in the morning. Like the Chakkara Pongal, this dish too is loaded with ghee, but I prefer adding my ghee in the end and I don't use too much. 

I have mentioned in my previous blog posts how and when to add ghee to a dish, such that it is not too much, but is proportional to the dish. I have shared some tips and tricks for adding ghee in the Chakkara Pongal post, do check it out.

While you are here please view my other recipes like Chakkara Pongal, Barnyard Millet(Kudiraivali)Pongal, Rava Dosa, Lemon Rice, and more...

Here is the recipe for Ven Pongal for you-

 PREP TIME: 10 MINS                                     COOK TIME: 25Mins

 TOTAL TIME:35Mins                                        COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                              SERVINGS: 5

 AUTHOR: Rajni Ram

   Ingredients:

   Rice 1 cup washed (regular small-grained rice)

   Moong dal 1/2 cup roasted to a light brown

   Water 4 to 4.5 cups (more to add later)

   Salt as required

   Turmeric powder 1/4 tsp

   Pepper-cumin powder 3 tsp 

   Peppercorns 4-5

   Cumin 1/2 tsp

   Cashewnuts 6 to 8

   Curry leaves a few

   Ginger 1inch piece chopped fine

   Oil for tempering

   Ghee 2 to 3 tbsp for garnish

 Directions:

Take the rice in a vessel that fits into the cooker. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Keep aside. In a Kadai take some oil and heat. Add the 1 tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Now add the cooked and, washed rice and dal mixture and mix well. Add some hot water handy to adjust the consistency of Pongal, approximately 1/2 cup to 1 cup. Stir nicely. Adjust salt and spice, add more hot water if the consistency is too solid. The Pongal should be a little gooey, but not runny. Now in another small Kadai take some ghee and heat. Add the cashew nuts and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve as breakfast or lunch.

Serving suggestions: With Sambar, with chutney, with Gotsu or even Moru Kuzhambu(kadi). I like it just as it is and needs no accompaniment.

To make pepper- cumin powder, dry roast pepper, and cumin in the proportion of 3 tsp of pepper and 1 tsp of cumin. Cool and make a coarse powder. I always have this handy as I use it to temper Rasam too.

STEPWISE RECIPE FOLLOWS:

1. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. 

2. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

3. After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Add around 1 to 1.5 cups of hot water and adjust consistency.

4. In a Kadai take some oil and heat. Add 1tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Add a little more salt, if required. Now add the cooked and, washed rice and dal mixture and mix well. 

5. Now in another small Kadai take some ghee and heat. Add the cashew nuts and some more curry leaves and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve 

NOTES:

1. The cashewnuts can be fried in ghee before adding the regular tempering too.

2. The softer the rice and dal cook the better will be the texture of the Pongal. 

3. Asafoetida can also be added while tempering. I have not added in this recipe, but it definitely can be done.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

   

TOMATO RICE/TAMATAR PULAV

 Tomato Rice is a very simple recipe and I love making it just for this reason. It is a quick fix in many ways. Whether I have to head out in a hurry or have to fix a lunchbox in a short time, this dish is always my option. This dish also necessarily does not need a side dish to go with it. Any stir fry will do, or just by itself, it is great too. This dish has all the goodness of tomatoes, so it is rich in vitamin C, in lycopene that is good for the skin, a decent amount of fibre.

I keep my tomato rice very simple, subtly flavoured with the minimum of spices. In this dish, I don't use any pungent spice like cloves, cardamom, cinnamon, or even onion, garlic, or ginger. I just let the Tomatoes do all the talking😀and the flavor is always bang on. The most concession I can make is adding fresh green peas to the rice. I don't puree my tomatoes too, I love to keep it rustic.

While you are here do check out my other rice varieties like Lemon Rice, Coriander rice, Lobia pulav, Masala rice, Flavoured rice, Coconut rice,  and more...

Here is the recipe for Tomato Rice for you--

 PREP TIME: 10 Mins                                COOK TIME: 20Mins

 TOTAL TIME:30Mins                                 COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                       SERVINGS: 5

 AUTHOR: Rajni Ram

   Ingredients:

   Tomatoes 4 big chopped fine chopped finely

   Rice 1 cup pre-cooked and cooled

   Cashewnuts a few

   Green chillies 2 slit lengthwise

   Curry leaves a few

   Dry red chillies 2 broken

   Chana dal(yellow gram) 1/2 tbsp

   Urad dal 1/2 tbsp

   Mustard 1 tsp

   Turmeric powder 1/2 tsp

   Salt as required

   Red chilli powder 1 tsp(add more for more spice

   Coriander powder 2 tsp

   Oil for sauteeing

Directions:

Cook 1 cup rice, spread it on a plate to cool, and drizzle some oil over it so that the grains do not stick. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown. To this add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice. Check for salt and spice and adjust if required. Put off the flame and add the fried Cashews. The yummy and tangy Tomato rice is ready.

Serving Suggestions: With any stir fry vegetable or Potato roast, Sepankazhangu(Colaccasia)roast, or just by itself.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cook 1 cup rice, spread it on a plate to cool and drizzle some oil over it so that the grains do not stick.

2. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown.

3. Now add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. 

4. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released.

5. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice.

NOTES:

1. One can use Basmathi rice if they prefer. I have used regular raw rice.

2. I have kept the rice simple in flavour, if one wants onion and garlic can be added after adding the green chillies and sauteed well before adding the tomatoes.

3. Along with regular chilli powder, Kashmiri chilli powder can also be used for colour. I have used 1tsp regular red chilli powder and half teaspoon Kashmiri powder.  

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

MIRCHI BAJJI/MIRAPAKAYA BAJJI/CHILLI FRITTERS

 Mirchi Bajji or Mirapakaya bajji as it is called in Andhra Pradesh, is popular street food in most South Indian states. The way of making them differs though. This snack is popular in Jaipur/Rajasthan too and the style of making it is different. This snack is made from a particular type of Chilli, called Banana Peppers or Bajji Milagai. They are a light shade of green and huge.

In this recipe, I have followed the Hyderabadi style, wherein the chilli is first processed by slitting it in the centre, de-seeding it, and stuffing it with a paste. The then chillies are coated with chickpea flour batter and deep-fried.

In the Rajasthani style, the Mirchi/chilli is de-seeded and is topped with a spicy mashed potato coating(not stuffed), then dipped in chickpea batter and then fried.

In some other states in South India, the chillies are just deseeded and then dipped in batter and deep-fried. This version is not the best way to make this bajjis though. The stuffing is what makes all the difference.

I am getting to the recipe without much ado. I request you to have a look at my other snack recipes like Semolina Cheese Balls, Kothimbir Vadi, Dahi Pohe/Moru Aval, Masala Wheat flour Papdis, and more..,

Here is the recipe for Mirchi Bajji/Mirapakaya Bajji for you-

 PREP TIME: 20                                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                  COURSE:  SNACK

 CUISINE:  INDIAN                                     SERVINGS: 6

 AUTHOR: Rajni Ram

 

Ingredients for stuffing:

Chickpea flour/Besan 2 cups

Tamarind paste 1 tbsp or Tamarind pulp 1 cup(refer note1)

Salt as required

Red chilli powder 1/2 to 1 tsp

Ajwain seeds/Omam 1 tsp

Water as required(if using tamarind paste)

Ingredients for batter:

Besan/ Chickpea flour 2 cups

Rice flour 1/4 cup

Salt as required

Red chilli powder 1 tsp

Ajwain 1/2 tsp

Hot oil 1 tbsp

Ingredients for Mirchi Bajji:

Bajji Chillies 12 numbers

Oil for deep frying

Processing the Bajji Chilli:

Wash then and pat them dry. With a sharp knife make a lengthwise slit in the center and remove the seeds complete with your fingers, or spoon. Be very gently or they may break. The chilli should be clean on the inside and devoid of any seeds.

Directions for making Mirchi Bajji:

 Once the processing of the Chillies is done, take all ingredients mentioned under stuffing except water and mix them well with your fingers. Now add water little by little to make a dough, which is neither too stiff nor too loose. (this procedure is if using tamarind paste)

If using tamarind pulp then take all ingredients mentioned under stuffing, in a bowl and combine them to form a dough, using the tamarind pulp. 

Now make small cylinders out of this stuffing dough and stuff it into the chillies. Note that the chillies need not be fully stuffed, making a cylinder of them ensures that the stuffing is there from stalk to tip. Repeat for all chillies.

Now take all ingredients mentioned under batter, except water and mix well with your fingers. Adding water little by little, form a batter that is not too flowy. It should be thick enough to coat the chilli. The chilli surface is very smooth and slippery. so the natter has to be a little thick(refer picture). After making the batter, put oil for deep frying in a Kadai and heat. Bring the oil to smoke point and reduce heat completely. Pour 1 tbsp of this oil into the batter, and mix the batter nicely with a spoon(be careful not to use your hands, the oil is very hot). The hot oil does the job of baking soda here, and make your bajji turn fluffy and crisp(secret out😀). Now it is time for frying. Holding the chilli by the stalk, dip it into the batter, use your fingers if required to coat the chilli well and drop them gently into the hot oil. Fry on medium-high until it turns a nice brown in colour. To serve, sprinkle some Chaat masala and enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Follow the processing of chillies step and set them aside.

2. This step is if you are using tamarind paste- take all ingredients mentioned under stuffing except water and mix them well with your fingers. Now add water little by little to make a dough, which is neither too stiff nor too loose. (if following this step ignore step 3)

3. This step is if you are using tamarind pulp: take all ingredients mentioned under stuffing, in a bowl and combine them to form a dough, using the tamarind pulp. 

( PICTURES SAME AS ABOVE, USE TAMARIND PULP INSTEAD OF WATER)

4.  Now make small cylinders out of this stuffing dough and stuff it into the chillies. Note that the chillies need not be fully stuffed, making a cylinder of them ensures that the stuffing is there from stalk to tip. Repeat for all chillies.

5. Now take all ingredients mentioned under batter, except water and mix well with your fingers. Adding water little by little, form a batter that is not too flowy. It should be thick enough to coat the chilli.

6. After making the batter, put oil for deep frying in a Kadai and heat. Bring the oil to smoke point and reduce heat completely. Pour 1 tbsp of this oil into the batter, and mix the batter nicely with a spoon(be careful not to use your hands, the oil is very hot). 

7. Holding the chilli by the stalk, dip it into the batter, use your fingers if required to coat the chilli well and drop them gently into the hot oil. Fry on medium-high until it turns a nice brown in colour. 

NOTES:

1. I usually make a paste of tamarind and keep it handy. This post is on my Facebook and Instagram handles. I will try to share that in the blog sometime soon. Store-bought paste also can be used, quantity should be 1.5 tbsp. If using store-bought paste, decrease the amount of salt in the stuffing.

2. For making Tamarind pulp take lemon size ball of tamarind, soak in warm water for 5-10 minutes and extract a pulp that comes to 1 cup. Use this to make the stuffing dough.

3. Pouring hot oil into the Bajji batter does the job of soda. It makes the Bajji fluffy and crisp and also gives it a good colour. 

4. While frying these Bajjis patience is required and fry them in high heat will give you an uncooked stuffing. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

GAJAR HALWA BARFI

 A Barfi is the Indian cousin of the western Fudge. In a Barfi either milk or flour is a base along with fruit or vegetables or dry fruits or a combination of them. This is a sweet dish I tried just for fun and I really did not have an idea of the quantities. I just went by gut feeling and it ended up in something really yummy. It is a twist to the regular Gajar Halwa and tales just 1/4 of the time to get it done. It took me precisely 20 minutes for the entire cooking process, 5 minutes for grating the Carrot. It needs a 20-minute chilling time(in the refrigerator). 

I tried this out with small quantities of everything as I was trying it for the first time. Since it turned out very well, it is blog-worthy and worth a try by everyone. I usually make Gajar Halwa only when the Delhi Carrots(the orangish-red ones) arrive in Chennai, and I make it 3 to 4 times before the season gets over. Since I was trying a Barfi I went ahead with the regular carrots. 

While you are here check out my Indian sweet recipe collection like- Pineapple Rabri, Atte Ka Sheera, Unni Appam, Aval Kesari, Thengai Therattipal, Maa Ladu, Vella Aval, Chakkara Pongal, Carrot Kheer, and more...

Here is the recipe for Gajar Halwa Barfi for you-

   PREP TIME: 5                                    COOK TIME: 20Mins

   TOTAL TIME:25Mins                          COURSE:  DESSERT

   CUISINE:  INDIAN                             SERVINGS: 6

   AUTHOR: Rajni Ram

 

Ingredients:

Carrots 2 big shredded

Kova/Khoya/Mava 100gm(store-bought)

Sugar 1/2 cup

Milk 1/4 cup

Ghee 6 tsp

Cardamom powder 1/4 tsp

Broken nuts for garnish

Directions:

Grease a small plate with ghee and keep ready. In a Kadai or pan take 2 tsp ghee and heat. Drop the grated carrot onto the Kadai or pan and saute on high for a minute. Now add the milk, reduce the flame, and cook the carrots for 5 minutes. The carrots should cook but not turn limp. Now add the grated Khoya/Mava and continue to cook for few minutes. Once the Mava is added the mixture becomes a little thick, now add the sugar and stir, the mixture liquefies a little as the sugar melts. Keep stirring for a few minutes and the mixture will start to thicken up. When the mixture no longer sticks to the bottom of the pan, its time to transfer it into a greased plate. Another method to check for doneness of the mixture is to wet your hands, take a small amount of the carrot mixture, and try to form a ball. If the ball retains shape its time to transfer into the greased plate. Spread the mixture evenly on the plate, sprinkle some chopped nuts on top, and press it gently with the ladle back or your palm. Put the plate into the fridge for 20 minutes. Bring it out, cut into diamonds or squares and it's ready to serve. Enjoy the dessert. Bon Appetite.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Grease a small plate with ghee and keep ready. In a Kadai or pan take 2 tsp ghee and heat. Drop the grated carrot onto the Kadai or pan and saute on high for a minute.

2. Now add the milk, reduce the flame, and cook the carrots for 5 minutes. The carrots should cook but not turn limp. Now add the grated Khoya/Mava and continue to cook for few minutes.

3. Once the Mava is added the mixture becomes a little thick, now add the sugar and stir, the mixture liquefies a little as the sugar melts. Keep stirring for a few minutes and the mixture will start to thicken up. When the mixture no longer sticks to the bottom of the pan, its time to transfer it into a greased plate. Before transferring to a greased plate add cardamom powder and 2 tsp ghee.

4. Another method to check for doneness of the mixture is to wet your hands, take a small amount of the carrot mixture, and try to form a ball. If the ball retains shape its time to transfer into the greased plate. Before transferring to a greased plate add cardamom powder and 2 tsp ghee.

5. Spread the mixture evenly on the plate, sprinkle some chopped nuts on top, and press it gently with the ladle back or your palm. Put the plate into the fridge for 20 minutes. Bring it out, cut into diamonds or squares and it's ready to serve. 

RECIPE VIDEO HERE 👇

NOTES:

1. The process is not lengthy, but stirring from time to time is required.

2. Don't want the Barfi? no worry- just don't refrigerate, temper with dry fruits and nuts fried in ghee, and enjoy as Instant Gajar Halwa😃.

3. I have not added any colour as the Carrots were so bright themselves. One can add food colour of they prefer a deeper colour.

4. Adding 2 tsp of ghee on the mixture before spreading on the plate, helps in even and smooth spreading. Alternately apply little ghee to the back of the ladle with which you will spread the mixture.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PACHAI SUNDAKKAI KUZHAMBU(CHETTINAD STYLE)

 Sundakkai/ Chundakkai in Tamil or Turkery Berry in English, as it is widely known, is a vegetable used in South Indian cooking to make a Kuzhambu or a  gravy in which these berries are simmered with spices. As tasty as the Kuzhambu tastes, the berries are slightly bitter and have many medicinal benefits. This Vegetable is also known as Kudenekayi in Kannada or Usthikaya in Telugu. In Hindi it is called Bankatiya. I am giving here different names so that if you know this vegetable, one must try out recipes made of it because of its medicinal properties.

In SouthIndia the berries are blanched and then dried in the sun for a few days until it changes colour and is completely dry. The dried berries are then stored in an airtight jar then used to make the Sundakkai Vathakuzhambu. The dried berries are also fried in ghee and make an yummy accompaniment for curd rice. The berries fried in ghee are also mixed with hot rice and eaten as it is believed that it helps in deworming.

Health benefits of Sundakkai/ Turkey Berry-  cures common cold, helps in treating kidney related issues, treats Anaemia, helps in treating cough and asthma, clears mucus, help in controlling diabetes, and they heal gastric ulcers.1Berry myriad benefits. 

In this recipe I am using the fresh Sundakkai and not the dried ones( Vathal).  Here the berries are cooked in tamarind sauce with a spicy, ground masala paste. The fresh berries are little bitter and so have to smashed using a pestle, so that as the Berry gets cooked in the tamarind pulp the bitterness is reduced. I am calling this a Chettinad style Kuzhambu because the masala paste used here is the Chettinad masala paste.

While you are here check out my other recipes like Vathakuzhambu, Rasam, Coriander rice, Karuvepilai Podi and rice, Mor Kuzhambu and more.

Here is the recipe of Pachai Sundakkai Kuzhambu for you-

PREP TIME: 15 MINS                                  COOK TIME: 20 Mins

TOTAL TIME: 35 Mins                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                                         SERVINGS: 5

AUTHOR: Rajni Ram

Ingredients:

Sundakkai/ Turkey Berry (fresh) 150 gm

Tamarind paste  1.5 tbsp ( or pulp of lemon sized ball)

Onion 1 (medium) diced

Tomato 1 large chopped roughly

Garlic 10 to 12 cloves

Curry leaves a few leaves

Green chillies 2

Gingelly/Til/Sesame oil 1.5 tbsp

Asafoetida 1/2 tsp

To grind:

Coriander seeds 1 tbsp

Fennel seeds 1.5 tsp

Dry red chilli 2

Kashmiri dry red chilli 1(optional)

Coconut gratings 1.5 tbsp

To temper:

Mustard seeds 1 tsp

Chana dal(gram) 1 tsp

Dry red chilli 1 broken

Methi/ fenugreek seeds 1 pinch

Asafoetida 1/2 tsp

Method:

Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway(refer picture). Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.Now add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute  until the tomatoes turn tender. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender. Check for doneness of Sundakkai by crushing one with a spoon/ladle. If it mashes easily the berries are cooked. Now grind all the ingredients under "to grind" to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. The tasty and healthy Chettinad style Sundakkai Kuzhambu is ready.

SERVING SUGGESTIONS: With hot rice, with Dosa, Idli, pongal,

and Curd rice.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway.

2. Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.

3. Add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute  until the tomatoes turn tender.  

4. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender.

5. Now grind all the ingredients under "to grind" to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. 

 

NOTES:

1. Follow the precedure given to split open the berry midway. The kuzhambu will taste to bitter if the berries are not split.

2. After the berries cook in the tamarind sauce, check for doneness by pressing them with a ladle or soon. If they crush easily, they are cooked.

3. I have used Gingelly/Til oil as it adds extra flavour to the dish. Unless one is allergic to sesame oil or does not like the taste I recommend using the oil. Alternately refined oil can be used.

    

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AKKARAVADISAL ONE POT

 This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk, and ghee. The ingredients are similar to the Sweet  Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.

This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.

While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more...  

Here is the recipe of One -Pot Akkaravadisal for you-

  PREP TIME: 15                                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                  COURSE:  DESSERT

 CUISINE: SOUTH INDIAN                         SERVINGS: 5

 AUTHOR: Rajni Ram

 

   Ingredients:

   Rice 1 cup

   Moong dal/ green gram 1/4 cup

   Milk  6 cups

   Jaggery 1 cup 

   Water 1/4 cup

   Sugar ( optional) 1 tbsp

   Ghee 3/4 cup

   Cardamom/ elaichi powder 1 tsp

   Saffron ( optional) 2 pinches, soaked in warm milk

   Raw camphor( optional) 1 pinch powdered

   Cashewnuts 8 to 10

   Raisins 8 to 10

   DIRECTIONS:

  Dry roast the Moong dal directly in the cooker to a light brown     colour. Stir constantly and take care not to burn the dal. It will give   out a nice aroma. Put the jaggery in a separate vessel, add water, and  bring to a boil. Put off the heat and stir to dissolve the jaggery.   Keep aside. Now to the roasted moong dal in the cooker, add the   washed rice. Pour 2 cups milk and 1 cup water, close the cooker and  cook for 5 to 6 whistles ( flame should be on low throughout,   otherwise there are chances of the milk overflowing through the   sides). Once pressure releases open the cooker and mash the   contents well. Put the cooker on flame again and strain the liquid   jaggery into the cooker directly. Pour another 2 cups milk and stir   nicely. There may be lumps, break them down patiently by stirring.   Like I always say add 2 teaspoons of sugar to any jaggery dish to   enhance the taste of jaggery. Add more milk if the 2 cups of milk get   absorbed. We want a texture that is semi-solid and smooth, not   lumpy. Now add the cardamom powder, raw camphor(optional), and   add in the raisins and nuts fried in ghee. The one-pot   Akkaravadisal is ready to serve. Enjoy BonAppetit. This is a popular Prasad(holy offering) dish that can be offered during Pujas.

STEPWISE RECIPE FOLLOWS:

1.  Assemble all ingredients.

2. Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides).

3. Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove, and stir the jaggery to dissolve it. 

4. Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Add two spoons sugar.

5. Add milk in which the saffron strands were soaked followed by Cardamom powder, raw camphor(optional). Finally, add the nuts and raisins fried in ghee. 

NOTES:

1. The only glitch in this method is the milk overflowing from the cooker or the milk sticking to the bottom of the cooker. To manage this the flame should be on low through out until the whistles are over.

2. We are straining the jaggery to remove impurities in the jaggery. I  recommend not missing this step.

3. To get that smooth texture and consistency add more milk if required. 

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