PRUPPU URUNDAI KOZHAMBU(Dal Dumplings In Tamarind Sauce)

I love cooking this dish though it involves some amount of preparation and detail. Paruppu Urundai Kozhambu is a delicious traditional South Indian recipe. I learnt this from my mother in law and she was an expert at it. In this preparation, dumplings of Dal/ lentils are cooked in a tangy tamarind sauce. This dish is served with rice but goes well as a side dish for Dosas, Idli, Pongal etc. As in all recipes, there are different methods of making the dumplings. Some steam the dumplings before adding it to the sauce, while some cook it directly in the tamarind sauce. I prefer and follow the second method. The dumplings are able to absorb the flavours this way. I also love using fresh coriander in the dumplings as it realove cooking this dish though it involves some amount of preparation and detail. Paruppu Urundai Kozhambu is a delicious traditionaand add them to the sauce, whereas other recipes suggest cooking it lly elevates the dish to a different level. So when there are no coriander leaves at home I don’t make the dish. Whether coriander is added or not, this dish is just amazingly tasty. So don’t wait for the coriander, just cook on. While you are here check out the recipe of Vatha Kozhambu   A similar recipe with Shallots cooked in a tangy tamarind sauce. 

Here is the recipe of Paruppu Urundai Kozhambu.

PREP TIME: 20 Mins+ soak time                  COOK TIME: 30 Mins

TOTAL TIME: 60 Mins                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                           SERVINGS: 5

AUTHOR: Rajni Ram

Ingredients:

Tuvar dal/ Pigeon peas 2 cups soaked for 1 hour

Tamarind 2 lemon sized balls( pulp extracted)

Grated Coconut  3 tbsp

Sambar powder 2 tbsp

Dry red chillies 5

Mustard seeds 2 tsp

Asafoetida 2 tsp

Methi seeds/ fenugreek seeds

Curry leaves few

Coriander leaves(optional)

Salt as required

Directions to make Urundai( dumplings)

Drain out the water from the soaked dal and put it in the blender. Add 1 tsp asafoetida, dry red chillies 3, salt ( as per preference) and grind to a coarse mixture. Now in a karahi or pan add 1 tbsp oil to temper and sauté the mixture. As the oil heats up add 1 tsp mustard seeds, as they crackle add a few Methi seeds, broken dry red chillies, asafoetida1 tsp, curry leaves and fry them. Once they are golden brown add the coarsely ground dal mixture and salt and sauté nicely over a medium flame for 5 minutes. Add the grated coconut and keep stirring constantly as the mixture may stick to the pan/karahi bottom. This step is just to take away the moisture, the dal need not be crumbled, just stirred. After sautéing transfer the sautéed dal to another vessel and cool. Once cooled shape them into dumplings. I could make around 13 dumplings from this mixture. The dumplings should be a little bigger than a Lemon. Set the dumplings aside.

Directions for the Kozhambu( gravy/ sauce)

Extract the pulp from the tamarind and dilute it. You should have about 700 ml of tamarind juice if it’s too sour dilute with another 100 ml. Pour this diluted extract into a deep thick bottomed dish and switch on the flame. Add salt, turmeric powder, Sambar powder, asafoetida and boil. As it starts boiling and the raw smell of the masalas is gone( around 7 minutes into the process on medium flame), add one Urundai( dumpling) and test. If it doesn't break while cooking on medium heat in the next 1 minutes, reserve 1 dumpling and all the other dumplings can be put into the tamarind water one by one after reducing the heat to low. If the first Urundai disintegrates in the water, put off the flame, undo all the dumplings and add 1 tablespoon rice flour and shape them to dumplings again and continue the process mentioned above. Cook the Urundais(dumplings) in low to medium flame while stirring gently every now and then until they start rising to the top. Once cooked the dumplings will float above. Now add about 1 cup water to the reserved dumpling and break it up. Pour this paste into the kozhambu( gravy) after the dumplings have risen and cook for 2 minutes or until the gravy has thickened to a Sambar like consistency. Switch off the flame and temper the Kozhambu with a little oil in a Kadai and put mustard seeds, followed by Asafoetida and curry leaves. The delicious Paruppu Urundai Kozhambu is ready.

Serving Suggestions: with hot rice and ghee, Dosas, Idlis, Ven Pongal, Kuthiravali Pongal( millet Pongal) etc. 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak the Tuvar dal for 1 hour, soak the tamarind in warm water and extract the pulp, dilute pulp, grate the coconut, and keep ready.

2. Drain water from the soaked dal and put it into the blender, followed by red chillies, turmeric powder,  salt and asafoetida. Grind them to a coarse paste, without adding water.

3. Now in a karahi pour oil for tempering and heat. Put in mustard seeds. As they crackle add the methi seeds, turmeric powder, broken dry red chillies, asafoetida 1 tsp and curry leaves and fry. Now add in the dal mixture to this and start sauteeing, so that the moisture from the dal gets evaporated. Add the grated coconut, saute for another minute and switch off the flame. Finally, add some finely chopped coriander to the dal mixture.  Leave the mixture to cool.

4. In a deep vessel, preferably flat one pour the tamarind extract. It should be a dilute extract of 700 ml. Add turmeric powder 1tsp, asafoetida 1 tsp, Sambar powder 3 tbsp, salt and boil the extract on medium flame. 

5. After the extract is put to boil, shape the dumplings of the Dal mixture and keep aside.

6.  When the mixture bubbles up and froths( about 5 mins from boiling) and all the raw smell of the powders is gone drop one dumpling gently into the boiling mixture. Flame on medium, wait for 2 minutes. If the dumpling does not disintegrate in this time, retain 1 dumpling and put in all the other dumplings one by one. Reduce flame to low and continue to boil.

7. As the dumplings cook in the tamarind extract they will slowly start rising to the top(I have added a short video). When all have risen, break the single reserved dumpling and add 1 cup water to it. Give it a stir so that it becomes a paste. Add this paste into the boiling tamarind gravy to thicken the gravy. Cook for 2 minutes and switch off the flame.

 

8. Take a small tempering Kadai and add little oil. heat and add mustard seeds, asafoetida 1/2 tsp and curry leaves. Pour the tempering into the Kozhambu.

The tasty Paruppu Urundai Kozhambu is ready to serve.

NOTES:

1. Definitely soak the dal, helps in binding.

2. Sometimes depending on the dal quality the dumplings can break/disintegrate in the extract while boiling. That is why I have recommended putting only a single one to test. 

3. If the tester dumpling disintegrates, break up all the other dumplings and add 1 tbsp rice flour to it. Mix well and shape into dumplings again. Before you do this do not forget to switch off the flame in which the extract is cooking as we dont want it to evaporate now.

4. Some recipes recommend adding rice flour to the dal mixture while shaping them itself. I prefer not doing this as it makes the dumplings tougher or hard. So I prefer adding rice flour only if required.

If you tried this recipe and liked it please comment below. I would love to hear from you.

KADAI PANEER(SEMI DRY)

Kadai Paneer is a popular North Indian dish made from Paneer( Cottage Cheese) and Capsicum in a spicy tomato sauce. The taste and flavour of this recipe lie in the masala( spice) powder that is very simple to make and can be made instantly while cooking. As I keep making this dish regularly I make a larger quantity of the masala and put it in an airtight container, so that it is handy when I want it. You can also sprinkle small amounts of this masala on other stir-fries. In this recipe I have given a dry version, the gravy version is coming up soon. The dry version gets done quickly and is very easy to make if you have the mentioned masala powder ready. 

 This dish even better with fresh homemade paneer. I'm coming out with a Homemade Paneer recipe soon.

Serving suggestions: Serve Dry Kadai Vegetable with Rotis, Parathas, Puri, Naan or with Rice.

While you are here check out my other Paneer recipes like Matar Paneer, Mava Paneer Curry, Palak Paneer, Malpua with Gulab Jamun mix and Paneer recipes.

The recipe for Kadai Paneer is given below...

PREP TIME: 20 Mins                                     COOK TIME: 20 Mins

TOTAL TIME: 40 Mins                                    COURSE:  MAIN 

CUISINE: NORTH INDIAN                             SERVINGS: 4

AUTHOR: Rajni Ram

   Ingredients:

   Paneer 200 gm cubed

   Capsicum 1 medium cubed

   Onion 1 chopped and petals separated

   Garlic 8-10 cloves crushed roughly

   Tomato 2 large chopped fine

   Coriander seeds 2 tsp

   Cumin seeds 1 tsp

   Dry red chillies 3 

   Ginger 1/2 inch julienned

   Methi dana/fenugreek seeds 5 -6 seeds

Directions:

Heat a wok/karahi. Put the coriander seeds, cumin seeds, dry red chillies into it and fry until light brown(without oil). Transfer to a blender, let it cool and then grind it coarse. Now add 1 tsp oil to the wok/karahi and heat. Add the onions and saute on high heat until light brown. Add in the capsicum and continue to saute on high heat until the capsicum also gets a light brown colour. Transfer the sauteed onion and capsicum to another vessel and set aside. In the same wok add more oil and add the crushed garlic and saute, keep stirring at it can stick to the pan bottom. Now reduce heat and add in the prepared masala powder and fry nicely. If the mixture becomes dry, add another teaspoon of oil and fry the masala until the rawness is gone. Add in the tomatoes and saute for a minute. Add half cup of water and cook the tomatoes well. Keep mashing the tomatoes in between so that we get a pulpy mixture. Now add the methi dana and ginger julienne and cook for 30 seconds, add Kashmiri red chilli powder 1/2 and cook for 30 seconds. Now add the capsicum and onions to the tomato paste and continue cooking. When the mixture becomes semi-dry add in the Paneer cubes and stir for 2 minutes, add some crushed Kasoori methi and put off the flame. The Kadai Paneer is ready to serve. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Crush garlic, cube the paneer, chop onion, capsicum and tomatoes, julienne the ginger.

2. Roast the Coriander seeds, Cumin seeds and the dry red chillies on a low flame until crisp and light brown in a karahi and cool. Grind to a coarse powder.

3. Now in the same karahi add 2 tsp oil and heat. Add the onions and saute on high heat for 2 minutes or until they start turning light brown. Then add the capsicum and continue to saute on high heat until the capsicum starts turning light brown. Transfer to another vessel.

4. In the same karahi add 2 tsp oil, reduce the flame and put in the crushed garlic and fry. As they start turning brown add the prepared masala powder and continue to fry. If the masala becomes too dry add another teaspoon of oil and fry.

5. Now add in the tomatoes and saute. Add salt and half cup of water and cook the tomatoes well. Keep mashing the tomatoes while cooking so that we get a pulpy mixture.

6. Now put the Methi seeds and ginger julienne and cook for 30 seconds. Now add the sauteed onion and capsicum, mix well and cook until the mixture becomes semi-dry.

7. Add in the Paneer and cook for 5 minutes on low heat. add some crushed Kasoori Mathi, garnish with finely chopped coriander leaves. Kadai Paneer is ready to serve. 

NOTES:

1. While frying the masala powder add adequate oil so that the masala doesn't burn.

2. The methi dana and julienned ginger give a very nice flavouring to the subji.

3. More garlic can be added if you prefer.

For more Paneer recipes keep looking up this page.

If you tried this recipe and liked it please comment below. I would love to hear from you.

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BEANS PARUPPU USLI

Paruppu Usli is a South Indian(Tamilian) dish made by crumbling dal. The crumbled dal is then added to cooked vegetables. A wide variety of vegetables like Banana flowers, Cabbage, Capsicum, Radish greens, and Beans can be added to the Usli.

This is a dry(without gravy)side dish which can be served to go with Rasam rice, Vatha Kozhambu rice, More Kozhambu(Kadi)rice, and other varieties.

There are many versions of making the Usli. Some use just a single dal to make the Usli(dal crumble) and some use a combination of dals. I prefer Chana dal(split peas) to make the Usili. It is very easy to crumble this dal and is tastier than the other dals.

The Usli tastes amazing just by itself too. Here's the recipe of Beans Paruppu Usli.

PREP TIME: 20 Mins                                     COOK TIME: 20 Mins

TOTAL TIME: 40 Mins                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

French Beans 250 gms chopped fine.

Carrot 1 (just for colour)

Chana dal 1cup soaked for 1/2 an hour

Cumin seeds 1 tsp

Dry red chillies 3 

Asafoetida 1/2 tsp

Turmeric powder

Curry leaves a few finely chopped

Oil(refined) for crumbling the dal 2tbsp

Directions:

Chop the French Beans, and carrot and add some salt and turmeric powder and cook them in sufficient water. When you can crush the Beans-carrot between your index and thumb finger, stop cooking. Drain the water and cool. Now put the soaked Chana dal after draining out the water in a blender, add the dry red chillies, cumin seeds, turmeric powder, salt and asafoetida and grind to a coarse paste. Add very little water to grind. Now take oil in a heavy-bottomed Karahi(preferably NOT nonstick) and heat. Add the finely chopped curry leaves and pour the dal mixture into karahi immediately. Start scrambling the dal. A Dosa flipper works best for this while you are scrambling the dal, keep breaking the bigger lumps for them to crumble further. The finer you are able to crumble the better. This takes between 10 to 15 minutes. Once you have fully crumbled the dal it should look like a coarse powder. Transfer the crumbled dal to another vessel from the karahi. Now add the cooked Beans-Carrot to the Karahi and start evaporating any remaining moisture in it, by sautéing it well. When there is no more moisture in the Beans add the crumbled dal mixture to the Beans-Carrot and mix well. Check for salt and adjust if required. The yummy Beans Usli is now ready to serve. Serve it with some Vatha Kuzhambu rice, Rasam rice or More Kozhambu rice. I love it with Rotis too. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop and cook the Beans and Carrot( take care, not to overcook)and soak the Chana dal for 1/2 an hour.

2. Now in a blender put the soaked Chana dal after draining the water, the cumin seeds, dry red chillies, turmeric and asafoetida and grind to a coarse paste. Add as little water as possible.

3. Take a Karahi and pour in oil around 2 tablespoons and heat. Add the chopped curry leaves to the oil and add the ground Chana dal mixture.

4. Start scrambling the mixture using a Dosa flipper( makes the process easier). Keep breaking the bigger lumps into smaller ones and crumble the mixture. It should start becoming dry. By the end of the crumbling procedure, the dal should look like a coarse powder. This takes 10 to 15 minutes and some patience. Flame to be medium to low throughout.

 A quick video to show you how to crumble the dal👇

 

 

5. Once the dal is crumbled, transfer it from the Karahi to another vessel. In the same karahi put in the cooked Beans and Carrot and evaporate any remaining moisture. 

6. Once the vegetables become dry add the crumbled dal to them and stir. Mix them nicely so that the vegetables and dal are well combined. The Beans Paruppu Usli is now ready to serve.

NOTES:

1. The dal has to soak at least for half an hour. 

2. I have not tempered the Usli while or after making it, anyway no harm in tempering too.

3. The vegetable should be nicely stir-fried and all water evaporated before adding the dal crumble because if there is any moisture it will all turn lumpy.

4. Instead of Beans, any other vegetable given above can also be used. The crumble procedure will be the same.

If you tried this recipe and liked it then please comment below. I would love to hear from you.

ADAI

Adai is a traditional protein-packed South Indian Tiffin recipe. It is made from soaked lentils and rice ground to a paste with a spice mix and roasted on the pan like a dosa. Its an equivalent to the North Indian Moong Chila(with more variety of lentils). What's more its a healthy option for breakfast or dinner. Some prefer the Adai made with fresh batter, while some prefer it fermented( with a slight sourness to the batter). I like both so make some immediately and ferment some batter for the next day.

There can be many add-ins to the batter like- Onions, Drumstick leaves, grated Coconut, etc;. In restaurants, it is usually served with Avial(South Indian mixed vegetables in yogurt )  and white butter. Some have it with Jaggery and white butter, while some may prefer it with sugar or Molagapodi(South Indian gun powder to go with Idli and Dosa). It can be served with Coconut Tomato chutney or onion tomato chutney too. Whatever the accompaniment maybe it is a simple and healthy meal in itself. Here's the recipe for Adai

PREP TIME: 4 hr                                           COOK TIME: 30 Min

TOTAL TIME: 4.5 hr                                      COURSE:  MAIN 

CUISINE: SOUTH INDIAN                            SERVINGS: 4

AUTHOR: Rajni Ram

  

Ingredients for Adai batter:

Whole Urad dal black( Black gram) 2 cups

Whole Urad dal white(black gram with the husk removed) 1 cup

Chana dal(Chickpea pulse) 1 cup

Tuvar dal(yellow gram) 1/2 cup

Idli rice/boiled rice 1 cup 

Ingredients for spice mix:

Black pepper 1 tbsp

Cumin seeds 3/4 of a tablespoon

Curry leaves about 10 leaves

Dry Red chillies 3 big ones

Asafoetida 1 tsp

Salt as per taste

Directions for batter:

 Soak all the dals for a minimum of 4 hrs and grind to a smooth paste. Drain the water from the dals and put them in the blender a little at a time( in 2 batches). Do not add too much water while grinding. Consistency can be adjusted after grinding. Grind to a nice smooth mixture. keep aside.

Directions for spice mix:

Put all ingredients mentioned under ingredients for the spice mix in the dry grinder jar and pulse to a coarse powder.

Add-ins to the batter(these are optional)- Finely chopped onions or drumstick leaves or grated coconut. 

Directions for making Adai:

Mix the spice mix powder with the ground batter and adjust the consistency by adding more water. The batter should neither be too thick nor too thin. it should resemble the dosa batter in its consistency or a little thicker. Add some curry leaves and give a good mix and the batter is ready to spread on the girdle.

To make Adai put the non-stick Tava/girdle on the flame and heat it. Don't get it too hot, or spreading the batter will be tough. Put a little oil on the Tava and spread it all over with a kitchen tissue. Put 2 ladle fulls of batter in the center of the Tava and spread as you would a Dosa, but a little thick. Make a hole in the center of the Adai with a flipper and pour oil all over the Adai and cook for 2 minutes in medium flame. Now flip over the Adai and cook the other side too, drizzling some oil. Cook the Adais on medium flame. You can make them crisp or soft depending on your preference. To make them crisp, be patient and keep flipping to both sides until crisp. This batter proportion makes a really crisp Adai without much cook time. Serve with White butter and Jaggery for this is a deadly combination to enjoy the Adais. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak all dals(mixed) for minimum fo 4 hours at least.

2. Put the soaked dal in 2 batches into the blender and grind to a smooth batter. Do not add too much water at a time. Grind smooth.

3. Make the spice mix by coarsely grinding all the ingredients mentioned under the spice mix and adding it to the batter. Note, the spices have not been roasted before grinding. They have to be ground raw.

4. Now adjust the consistency by adding more water if required. The batter should resemble the Dosa batter in its consistency.

5. The Adai batter is now ready to cook. Heat up a girdle to medium heat. Pour little oil and grease the tava well with a kitchen tissue. Pou 2 ladle fulls of batter in the center of the Tava and spread it like how you would a Dosa. 

6. The Adai batter should be spread a little thick and not thin like Dosa. Make a hole in the center with the flipper pour little oil in it and drizzle more oil all around the Adai and cook for 2 minutes in medium flame or until nicely brown

7. Flip it over and cook for few more minutes drizzling more oil. For a crisp Adai be liberal with oil and alternately keep flipping sides until it turns crisp.

8. Serve with white butter and jaggery.

NOTES:

1. While grinding the dals don't add too much water in the beginning. 

2. The add-ins mentioned here are optional, you can try them some time though for added flavour.

3. The hole in the center of the Adai is made so that the batter cooks through evenly because the Adai batter is spread a little thick as compared to Dosa.

4. No White butter at home, just have it with yellow butter. It tastes just as good or even better.

5. Enjoy this traditional South Indian delicacy with any of the accompaniments suggested by me above.    

 If you tried this recipe and liked it please comment below. I would love to hear from you.

APPLE CRUMBLE (EGGLESS DESSERT)

A Crumble is a dessert with all the goodness of a pie sans the effort of making a pie crust. They are very easy to make and can be made with a large variety or combination of fruits. Berry crumble, Pear Crumble, a combination of pear and almond can also be done. Today I decided to make the Crumble as I have been craving it for long, and so I gave in to temptation.  

As I think of Apple Crumble a feeling of warmth always spreads over, as this also is a dessert that is served warm, usually with icecream. But believe me when I say, by itself, it is too good to resist. Apple Crumble is a dessert with cinnamon apple filling with a crumbly crunchy crust. As it bakes the apple filling gets jammy and saucy and the aroma that fills the house while this is cooking is so inviting. It's a very simple dessert and has no eggs. Usually, plain flour is used for this recipe, but I have used half of the plain flour and half of wheat flour, and since this dessert turned out quite well, next time I'm trying out a full wheat flour one..my love for wheat flour is unbeatable.

I'm soon planning to make the Berry Crumble and you,  my dear friends will get the first preview I promise. In the meanwhile, as you look up my website check out my recipe for Pineapple Tart and Savoury Muffin recipes.

Here is the Apple Crumble recipe for you---

PREP TIME: 15 MINS                                          COOK TIME: 40 MINS

TOTAL TIME: 55 MINS                                        SERVINGS: 5

 CUISINE:  WORLD FOOD                               AUTHOR: Rajni Ram

 

Ingredients for filling:

Apples 2 any variety( firm ones preferred) chopped

Cinnamon powder 2 tsp

Plain flour/refined flour 1 tbsp

White sugar 1/4 cup

Lemon juice 1 tsp

Ingredients for the Crumble:

Wheat flour 1/2 cup

Plain flour 1/2 cup

Oats 1 cup rolled or instant

Butter 120 gms  chilled, cut to pieces( refer note 4)

Brown sugar 1 cup

Cinnamon powder 2 tsp

Baking powder 1/2 tsp

Salt 1/4 tsp

 

Requirement: 1to 1.5 litre Pie dish

Before making the crumble mixture put the oven to preheat at 180 degrees.

Directions for filling:

In a bowl put in the chopped apples(skin intact), add 1 tbsp flour, lemon juice, sugar and cinnamon powder and mix well. Spread this mixture into the Pie dish and keep aside.

Directions for the Crumble crust:

In a bowl take both the flours, oats and add the cubed butter and start rubbing the butter into the oat-flour mixture. As the butter mixes with the flour its appearance becomes crumbly. After all the butter is rubbed in add the baking powder, salt,  sugar and cinnamon powder and combine. The mixture should look like wet sand. Now take this flour mixture little by little and start covering the filling in the pie dish. Cover the whole filling compactly and press it down with you palm a bit. Put in the Crumble into a preheated oven and bake at 180 C for 40 minutes. After the oven beeps, get it out, cover with aluminium foil for around 15 minutes and serve warm. Serve with Icecream or just plain. Nutella lovers can drizzle some on top. Enjoy...I'm already craving dessert. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop the apples, powder the cinnamon, put the oven to preheat at 180 degrees.

2. In a bowl combine all the ingredients given under filling put it in the Pie dish and arrange evenly and set aside.

3. In another bowl add the flours( you can stick to a single variety too), the Oats, cinnamon powder and the chilled butter and start rubbing in the butter into the flour oats mixture. By the time the butter combines with the flour, it should appear crumbly. 

4. Now add in the baking powder, salt, brown sugar, to the flour-butter mixture and combine again. Now it starts resembling wet sand. 

5. Start covering the apple filling with the crumble mixture and gently press down with your palm.

6. Put it in the preheated oven and bake at 180 C or 350 F for 40 minutes, until the crust turns golden brown.

7. Remove from oven and wrap the dish with aluminium foil to retain the heat for 15 minutes. Serve warm as it is or with ice cream.

NOTES:

1. I have mixed atta/ wheat flour and Maida/plain flour, you can use only the Maida too. 

2. White sugar can be used in both filling and crumble top and so can the brown sugar in both.

3. Preheating the oven is critical for any baking recipe as this can affect the quality of the dish.  

4. For a crisp/ crunchy crust use chilled butter as per recipe. For a chewy crust use melted butter at room temperature. Rest of the recipe remains the same.

YouTube video available for this recipe. Link below 👇

https://youtu.be/3AGZCqEI-Qk

If you tried this recipe and liked it please comment below. I would love to hear from you.

 

COCONUT RICE/THENGAI SADAM

This is an easy and delicious South Indian Rice variety. The South Indian cuisine has a number of Rice varieties which are all very easy to make.  This recipe of Coconut Rice is flavoured with freshly grated coconut and tempered with whole spices in coconut oil. The spices used here are very minimal. It makes for a good lunch box recipe. Served with Potato fry and some Vadams(fries), and Raita it makes for a wholesome lunch idea. Leftover rice can also be given a makeover by making coconut rice. 

Do check out my other Rice recipes such as Masala Rice, Lemon Rice, and Flavoured Rice, while you are here. 

Here’s the recipe for Coconut Rice—

PREP TIME: 10 Mins.                                                        COOK TIME 40 Mins

TOTAL TIME: 50 Mins.                                                     COURSE: MAIN

CUISINE: SOUTH INDIAN.                                              SERVINGS: 5

                                                                                          AUTHOR: Rajni Ram

Ingredients:

Rice 1 cup ( per cooked)

Coconut 1/2 of one whole coconut (grated)

Peanuts 1 tbsp

Chana Dal ( gram dal) 1tbsp( soaked in a little water for few minutes)

Urad dal 1 tsp( black gram)

Dry Red chillies 3 broken to bits

Mustard Seeds 1tsp 

Curry leaves a few

Asafoetida 1 tsp

Salt as per taste

Directions:

Cook the rice in a pressure cooker. The Rice should be cooked but not lumpy or soggy. The grains should be separate. So once pressure from the cooker settles, transfer the rice to a big flat plate and spread the rice. Drizzle a little oil on it and leave it to cool completely. While it is cooling heat oil ( coconut oil in this recipe for the flavour) and add the peanuts and fry them. As they brown add the mustard seeds, Chana dal ( after draining the water), Urad dal, and asafoetida and curry leaves and start frying the tempering until they become light brown. Add the grated coconut now and continue until they are a little light brown in colour. Add salt mix and the cooked rice to the tempering and mix nicely so that the tempering gets evenly mixed with the rice and there the yummy and simple Coconut Rice is ready to serve. I usually serve it with Potato curry(  Urulaikazhangu Karacurry) and some Vadams( rice crisps). Enjoy. Bon Appetite.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Precook the rice, spread it on a plate to cool and drizzle some oil over it.

2. Take some oil ( I have used coconut oil as it enhances the flavour of the rice) in a wok/ karahi and heat. Add peanuts and roast until they are a nice brown in colour.

3. Now add the mustard seeds, Chana dal( water drained) urad dal, dry red chillies broken to bits, asafoetida, curry leaves and fry them nicely until they are light brown in colour.

4. Add the grated coconut and continue to stir. Add a little salt and continue to stir until it turns light brown. 

5. Add the cooked and cooled rice to this and mix well so that the tempering spreads evenly although the rice. The Coconut Rice/ Thengai Sadam is ready to relish. 

NOTES:

1. Coconut oil enhances and brings out the flavour in this rice, so I highly recommend using it either to drizzle over the rice while cooking or in the tempering or both. 

2. Oil is drizzled over the rice while cooling so that the grains are separated and don’t stick together while combining with the tempering,

3. This dish goes really well with Avial( South Indian mixed veg curry) you can check out the recipe here.

4. You can either grate the coconut in a grater or process it in the food processor, don’t grind it too fine or the flavour will be lost.

5. To cook rice, I used the pot in pot method, you can cook directly in a pressure cooker too, but ensure it is dry and not starchy.

If you tried this recipe and liked it please comment below. I would love to hear from you.