Shanthi Krishnakumar's cook book: Iyengar recipes

Showing posts with label Iyengar recipes. Show all posts

Wednesday, September 24, 2025

BLACK EYED PEAS SUNDAL RECIPE, KARAMANI SUNDAL RECIPE, LOBIA SUNDAL RECIPE

How-to-make-lobia-karamani-sundal, How-to-make-black-eyed-peas-sundal

Black eyed peas / Lobia, karamani in tamil, rich in fibres and protein, is available in two varieties red and white.

👉👉Red cow peas sundal recipe link

👉👉Karamani sweet sundal recipe link

INGREDIENTS:

White karamani

(Black eyed peas/Lobia) - 1 cup

Salt - to taste

Coriander leaves- to garnish

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Turmeric powder- a pinch (optional)

Hing - 1/4 tsp.

Curry leaves - few

Oil - 1 tablespoon

To grind coarsely without water:

Green chillies - 2

Scraped coconut - 1/4 cup

METHOD:

Dry roast karamani, soak for 2 hours and pressure cook along with salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.

In a kadai, heat oil, add ingredients given in "to temper", add cooked karamani, mix well, add the coarsely ground mixture, saute for a minute. Mix well. Garnish with coriander leaves. Serve hot or warm

Kadalai paruppu sundal recipe/Chenna dal sundal recipe

How-to-make-Kadalai-paruppu-sundal, How-to-make-chenna-dal-sundal

Kadalai paruppu sundal is an easy sundal, made without much soaking time.

INGREDIENTS:

Kadalai paruppu/Chenna dal - 1 cup

Turmeric powder- 1/4 tsp

Scraped coconut - 1/4 cup

Finely grated ginger - 1/4 tsp.

Hing - 1/4 tsp.

Salt - to taste

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Dry red chilli or green chilli - 2

Curry leaves - few

Oil - 2 tsp.

METHOD:

Wash well and soak kadalai paruppu (chenna dal) for 45 minutes. Drain water. Cook soaked dal in boiling water, open pot method along with salt and turmeric powder, until soft but not mushy. Drain and keep aside.

OR pressure cook for 2 whistles until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds, when it splutters, add urad dhal, chillies, fry. When urad dhal turns golden brown, add hing, grated ginger and curry leaves, saute quickly and add cooked dal. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.

Monday, September 22, 2025

Grapes Sheera Recipe / Sheera Recipe

Sheera, a popular prasadam in Perumal temples is prepared with milk and no added colours. Also known as sooji halwa and kesari, this is a traditional sweet, prepared at home with milk or water, during festivities and for breakfast as well. I was tempted to make it with these grapes (in Australia) which was so tasty.

INGREDIENTS:

Double roasted rava/sooji - 1 cup

Water - 2 cups

Grapes puree - 1 cup
Sugar - 1 1/2 cups
Ghee - 1/2 cup
Cashew and raisins - few

Cardamom powder - 1/4 tsp.

Saffron strands - few (optional)

METHOD:

Grind grapes in a mixie. I have used seedless grapes.

In a kadai, heat a spoon of ghee and fry the cashew and raisins until golden brown, keep aside.

In the same kadai, fry rawa (sooji) until you feel a nice aroma.

Add hot water gradually, stir quickly so that no lumps are formed. Add ground grapes, little ghee. Cover with a lid and allow it to get cooked.

Now add sugar, stir, mix well. Add some more ghee. Initially while adding sugar, the mixture looks like forming lumps. Do not panic. Mix well, stir continuously mashing the lumps, and the sugar melts well. Add remaining ghee.

Add cardamom powder, fried cashews and raisins. Cook until the mixture comes together, forms a mass and separates from the pan.

Serve warm or hot.

Thursday, September 11, 2025

Mahalaya Paksha Thaligai - Part 3

Common practice,and tradition 👇👇

Appam Recipe and video link: https://www.shanthisthaligai.com/2009/12/appam-tanjore-style.html?m=1

Tuesday, September 9, 2025

Mahalaya Paksha Thaligai - Part 2

Mahalaya Paksha Thaligai - Part 2
Common doubts and tradition 👇👇

Monday, September 8, 2025

Mahalaya Paksha Thaligai - Part 1

Mahalaya Paksha Thaligai

Appam (Tanjore style) Recipe link:

https://www.shanthisthaligai.com/2009/12/appam-tanjore-style.html?m=1

Friday, June 27, 2025

Broken Wheat Kadambam recipe / Dalia Kadambam recipe

Samba-godhumai-kurunai-kadambam-recipe, Daliya-kadambam-recipe

Jai Sri Jagannath 😊

Broken Wheat Kadambam / Dalia Kadambam (Iyengar special Kadambam with a twist) made with samba godhumai kurunai (not godhumai rava). I have been making this for more than 20 years, similar to Iyengar kadambam, with a slight twist, during vrat days when rice and tamarind is not permitted, but have not posted in my blog. Some of my close friends and family members asked me to post it in blog. I promised to post it soon. Hence, posting this Dalia Kadambam.

INGREDIENTS:

Broken wheat - 1 cup
Tur dhal - 1/2 cup
Raw mango chopped - 1/2 cup
Mixed vegetables - 3 cups (Ash gourd, Beans, Carrot, Pumpkin, Potato)
Tomato - 1
Green chilly - 1
Sambar powder - 1tsp.
Turmeric powder - 1/2 tsp.

Ghee - 1 tablespoon
Gingelly oil - 2 tablespoons
Salt - to taste

To fry in oil and powder:
Oil - 1 tsp.
Coriander seeds - 3 tablespoons
Bengal gram - 2 tsp.
Methi seeds - 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2 (or more as needed)
Pepper - 1/2 tsp.
Hing

To temper:
Ghee - 1 tsp.
Dry red chillies - 2
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

Dry roast broken wheat until it changes colour to white. Wash and drain water. Add turmeric powder, salt.

Peel and roughly chop mango. Add to broken wheat.

Pressure cook broken wheat and tur dhal with turmeric in separate containers, mash well and keep aside. Water ratio 3:1

Cut vegetables and tomato into medium-sized pieces.

In a pan, heat a teaspoon of oil and add the items given in the list "To fry in oil and powder" until golden brown. When cool, powder coarsely in a mixie. Keep aside.

In the same pan, heat the remaining oil, temper with mustard seeds, curry leaves, dry chilly, green chilly, hing and add tomato. Saute a bit and add all the vegetables, a pinch of turmeric powder and stir fry for 3 minutes. Add little salt, sambar powder, sprinkle little water and cover with a lid.

When done, add cooked broken wheat and mashed dhal, ground powder, little salt and mix well without any lumps.

Add enough water to get the desired consistency and cook for 3-4 more minutes stirring frequently. Temper with the ingredients (given in the list "to temper"). Finally add a spoon of raw gingelly oil and ghee. Mix.

Offer to Perumal.

Serve hot with any vadaam or poricha appalam.

VARIATION:

1. With or without tamarind

2. Can be made as one pot dish. But tastes perfect when made as said above.

Tuesday, May 6, 2025

AVAKKAI PICKLE RECIPE

INGREDIENTS:

Mangoes cut into cubes with shell – 6
cups
Turmeric powder - 1/4 cup
Chilli powder - 1 cup

(I used 3/4 cup chilli powder and 1/4 cup Kashmiri chilli powder)
Crystal salt (powdered) - 1 cup
Mustard seeds powder - 1 cup
Methi seeds - 1 tablespoon
Black chenna dhal - a handful
Gingelly oil (Sesame Oil) - 2 to 3 cups

METHOD:

Select firm mangoes (preferably avakkai variety as it stands for a longer period). Wash and cut mangoes into slightly big cubes with the shell (this is an important step and slightly tough job) OR get it cut by the vendor.

Remove the membrane sticking to the shell from all the cut pieces. Wipe each mango piece with a clean white cloth and allow it to dry completely.

Powder crystal salt. Powder mustard seeds.

In a wide vessel, put cut mangoes, add turmeric powder and oil, mix well until all the mangoes are coated.

Take another wide vessel, add mustard powder, chilli powder, salt, fenugreek seeds, black channa, oil and mix well. Take a handful of cut mango, coat it in the above mixture and put in a glass bowl or jar. Repeat the process with all cut mangoes.

Transfer it to a clean porcelain jar OR sterile bottle, add some more oil, mix well and close tightly. Mix well daily with a long wooden spatula for 5 or 6 days. Hot and spicy avakkai is ready.

Another less spicy version and a quick version can be seen here.

NOTE : Always use a dry spoon to take out the mangoes.

Monday, October 16, 2023

Karamani sweet sundal/Sweet Sundal recipe

SWEET SUNDAL:

This is made only with Karamani(cow peas) or Pachaipayaru(green gram).

INGREDIENTS:

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 1/3 cup
Salt - a pinch

Temperings:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Dry roast karamani or green gram for 3 min., soak for 1/2 an hour and pressure cook with a pinch of salt for 2 whistles or until soft, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked karamani/greengram and jaggery. When thick add coconut and mix well.

Sweet sundal is ready for offering.

Wednesday, September 16, 2020

VAZHAIPOO PITLAI RECIPE / BANANA BLOSSOM PITLAI RECIPE / BANANA FLOWER PITLAI RECIPE

Recipes with banana flower, Vazhaipoo recipes

Vazhaipoo (banana flower) is a super food with excellent source of dietary fibres and has many health benefits. These flowers are loaded with magnesium, which improves mood swings and brings down stress levels. It is packed with essential minerals like protein, potassium, calcium, copper, phosphorus and iron.

INGREDIENTS:

Vazhaipoo (Banana blossom) - 3 cups chopped
Tamarind - half the size of a lemon
Cooked black channa dhal - 1/2 cup
Toor dhal - 1/4 cup
Cooked gram dhal (kadalai paruppu) - 2 tablespoons
Turmeric powder - 1/4 tsp.
Salt - to taste

To fry in oil and dry grind to a powder:

Oil - 1 teaspoon
Black pepper - 6 nos.
Gram dhal - 1 tablespoon
Urad dhal - 1 tablespoon
Dry red chillies - 2 or 3
Coconut scraped - 3 tablespoons
Hing - a small berry sized

To temper:

Oil - 1 tsp.
Mustard seeds - 1/4 tsp.
Split urad dhal - 1/2 tsp.
Curry leaves - a sprig

METHOD:

Clean and chop banana blossoms as said here. Pressure cook toor dhal, mash and keep aside. Cook black chenna dal and gram dhal separately with turmeric powder. When cooked, drain the water completely and keep aside. Soak tamarind in water and extract juice from it. Keep aside.

Fry the items(except coconut) given in "To fry in oil and grind to a paste". Dry grind to a coarse powder.

Heat oil in the same kadai, add tempering items, when golden brown, add squeezed banana blossoms, add turmeric powder, salt and mix well. Add little water, cook covered and when half done, add mashed tur dhal, cooked kala chenna and gram dal, pour in the tamarind extract and allow it to boil for a while until raw smell diffuses. Now add ground powder. Allow it to boil until thick.

Vazhaipoo pitlai (Banana blossom) pitlai is ready to be served with hot rice and ghee.

Wednesday, August 12, 2020

IYENGAR KALYANA GOTHSU RECIPE / KALYANA GOTHSU RECIPE

Iyengar kalyana gotsu recipe, Kalyana gotsu recipe

Kalyana Gothsu is a traditional, side dish for tiffin, served almost in all south indian marriages. Iyengar kalyana gothsu is popular for its unique taste, just as iyengar puliyodharai and pulikachal. It goes well with venn pongal, idli, dosa, uthappam and arisi upma. Not as thick as sambar and not too thin, kalyana gothsu is an excellent side dish and very simple to make.

INGREDIENTS:

Moong dal - 1/4 cup
Tamarind - half of the key lime size
Yellow pumpkin, brinjal, potato, carrot - 1 cup (chopped)
Tomato - 1
Sambar powder- 1 tsp.
Turmeric powder - 1/8 tsp.
Karamudhu podi (mel podi) OR All purpose karamudhu podi - 1 tablespoon

Hing - 1/8 tsp.
Salt - to taste

To temper:
Oil - 2 tablespoons
Mustard seeds- 1/2 tsp.
Green chilli -1
Dry red chilli -1
Curry leaves - 2 sprigs

To garnish:
Coriander leaves - few

METHOD:

Chop vegetables to small pieces. Cook Moong dhal with turmeric until soft, mash and keep aside.
Soak tamarind in a cup of warm water and extract juice.

Heat a thick bottomed pan, temper with the given ingredients, add chopped vegetables, add little salt, turmeric powder, sambar powder and hing, mix well. Now add tamarind water, mashed moong dal and remaining salt and allow it to boil until the raw smell diffuses. Cook covered so that the vegetables are cooked well but not mushy. Add little water if necessary. Now add the mel podi (karamudhu podi) and allow it to boil again for 2 minutes. Garnish with coriander leaves.
Serve Kalyana gothsu with Vennpongal, idli, dosa, uthappam or Arisi upma.

Recipe links for Karamudhu podi:
Karamudhu podi
All purpose karamudhu podi

Wednesday, July 29, 2020

PARANGIKKAI PAAL KOOTU / YELLOW PUMPKIN PAAL KOOTU

Parangikkai paal kootu recipe, paal kootu recipe, Yellow pumpkin paal kootu recipe

Paal kootu is a heirloom recipe, a kootu variety with mild sweetness (stew) made with milk and specific vegetables like yellow pumpkin and snakegourd. This tastes great as a side dish with vatha kuzhambu or can be mixed with cooked rice. There are variations of making this dish, this is my grandma's way of making paal kootu.

INGREDIENTS:

Diced yellow pumpkin - 2 cups
Milk - 1/2 cup
Rice flour - 1 tsp.
Salt - 1/8 tsp.
Sugar - 1 tablespoon ( add more if you like it too sweet)
Hing - 1/8 tsp.
Turmeric powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Green chilli - 1 slit (optional)
Grated coconut - 1 tablespoon
Water - as needed

To temper:

Coconut oil or ghee - 2 tsp.
Mustard seeds- 1/4 tsp.
Split urad dhal - 1 tsp.
Curry leaves - few

METHOD:

Peel and chop parangikkai (yellow pumpkin) into chunks. Add very little water to it and add turmeric powder, sambar powder, salt, hing and slit green chillies.
Cook until soft but not mushy.
Dissolve rice flour in milk and add to it. Add sugar and grated coconut. Sugar can be added as required.
Mix gently and add water to get the desired consistency. Temper with the given ingredients.
Traditional and unique Parangikkai paal kootu is ready.

Monday, November 13, 2017

MOR KALI RECIPE/ MOR KOOZH RECIPE

How to make Mor kali, How to make Moar koozh,How to make Mor koozh

Mor kali / Mor koozh is a traditional recipe of Tamil Nadu. It is often made in Tamil Brahmin families. It is made with rice flour and buttermilk. This recipe can be made in a jiffy, easily digestible and can be made for breakfast, evening tiffin or dinner.

INGREDIENTS:

Rice flour OR Processed rice flour OR Store bought rice flour - 1 cup
Whisked sour curd - 3/4 cup
Salt - to taste (approx. 1 tsp. or as needed)
Water - 1 or 2 cups

To temper:
Gingelly oil - 1 tablespoon
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp. (optional)
Green chilli (chopped) -1 OR Dry red chilli- 1 (cut )
Hing - 1/4 tsp.
Mor milagai (curd chillies) - 4 (slightly crushed)

Curry leaves - 2 sprigs (finely chopped)

METHOD:

Whisk curd until smooth. In a mixing bowl, add rice flour, whisked curd, salt and water. Mix without any lumps. Mix to a little thinner than dosa batter consistency. Heat oil in a kadai. Temper with given ingredients. When mor milagai turns black, simmer the stove and add the rice flour mixture. Stir continuously until it thickens. (Alternatively you can add the temperings to the rice flour mixture, mix well and stir in a kadai). The consistency of the mixture should be like halwa and glossy. Add a spoon of gingelly oil, mix well.

Transfer it to a plate and even the surface with the backside of a greased cup. When slightly cool, cut into desired shape. You can also have it like koozh.

Note: Coconut oil can also be used.

Monday, September 11, 2017

WHEAT FLOUR COCONUT MILK VELLA SEEDAI RECIPE / WHEAT FLOUR COCONUT MILK SWEET SEEDAI RECIPE / GODHUMAI THENGAIPAAL VELLA SEEDAI RECIPE

How to make wheat flour coconut milk vella seedai, How to make wheat flour vella seedai

INGREDIENTS:

Wheat flour - 1 1/4 cup
Rice flour - 3/4 cup
Urad dhal powder - 2 tsp.
Crushed jaggery - 1 1/2 cup
Butter - 2 tablespoons (to be melted)
Coconut pieces - 2 tablespoons
Cardamom powder - 1/2 tsp.
Coconut milk - 2 tablespoons or as needed
Oil - 1 cup - to deep fry

METHOD:

Prepare rice flour and urad dhal powder as mentioned in this link.

Sieve well. Dry roast rice flour until hot. Dry roast wheat flour until you get a nice aroma.

Melt butter and keep ready. Cut coconut into small pieces.

Crush jaggery, dissolve in little water and strain it without any dust, dirt or mud. Heat jaggery and make a syrup of soft ball consistency.

(Sugar syrup consistency - detailed post is here).

Add all ingredients (except oil) to the syrup and stir without any lumps. Switch off the stove. Add coconut milk to make a smooth dough. Knead well when still warm.

Allow it to cool. Make gooseberry- sized balls from the dough.

Heat oil in a kadai. Fry 5- 6 balls at a time, in medium heat, until golden brown.

Wednesday, September 6, 2017

WHEAT FLOUR COCONUT MILK UPPU SEEDAI RECIPE / WHEAT FLOUR COCONUT MILK SEEDAI RECIPE / GODHUMAI THENGAIPAAL UPPU SEEDAI RECIPE

How to make wheat flour uppu sedai, How to make wheat flour seedai

Seedai is an offering made for Sri Krishna Jayanthi/Gokulashtami. Usually, seedai is done with processed rice flour. Earlier I have posted uppu seedai, maida coconut milk seedai. Now I have used wheat flour instead of maida. The gluten content in wheat breaks down when steamed and makes it easily digestible and healthy.

INGREDIENTS:

Wheat flour - 1 1/2 cup
Rice flour - 1/2 cup
Urad dhal powder - 2 tsp.
White sesame seeds/jeera - 1/2 tsp
Salt - to taste
Hing - 1/4 tsp.
Butter - 50 gms (to be melted)
Oil or Coconut oil - to deep fry
Water-coconut milk mixture - as needed

METHOD:

Prepare urad dhal powder as said in this link. Tie wheat flour in a clean white cloth and steam cook for 15 minutes. When still warm to handle, break well without any lumps or powder in a mixie. Sieve well. Sieve rice flour and dry roast until hot.

Mix water and coconut milk and keep ready. Melt butter and keep ready.

In a broad vessel, combine all ingredients and mix well to a crumbled mixture. Now add the water-coconut milk mixture little by little to make a smooth dough.

Make small balls from the dough and spread it on a clean, white cloth.

Heat oil and add the seedais to it. Deep fry in medium heat until golden brown. Drain on a kitchen towel. When cool, store in an airtight container.

Crispy and crunchy wheat flour coconut milk seedai is ready for offering.
Click here for regular seedai recipe.

Click here for maida coconut milk seedai recipe.

NOTE:

Make sure that there is no mud or dust in the flour, sesame seeds, jeera and salt. It is better to dissolve salt and hing in water and strain it and use.

Grated coconut is not necessary as coconut milk is used.

Coconut oil enhances the taste, but any other edible oil can be used.

Thursday, March 30, 2017

MOR SATHAMUDHU / MOR RASAM / MAJJIGE SAARU / BUTTERMILK RASAM

How to make Mor sathamudhu, How to make Mor rasam, How to make Majjige saaru , How to make Buttermilk rasam

'Sathamudhu' is the “Iyengar Lingo or paribhashai” for rasam. This is a simple to make, unique, tasty and light on stomach 'sathamudhu' made with buttermilk and freshly ground spices. This can be mixed with rice or can be consumed as it is like a soup.

INGREDIENTS:

Curd - 1 cup
Turmeric powder - a generous pinch
Asafoetida - 1/4 tsp.
Salt - to taste

To dry roast and powder:
Toor dhal - 1 tablespoon
Black pepper - 1/2 tsp.
Dry red chillies - 1
Cumin seeds - 1/4 tsp.
Methi seeds - a generous pinch

To temper:
Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - few
Dry red chillies - 1 or 2

METHOD:

Whisk curd alongwith turmeric powder, asafoetida and salt until smooth. Dilute with 2 or 3 cups of water, to get a rasam like consistency, beat well, keep aside.

Dry roast the given items until golden brown and powder in a mixie. Add this powder to the buttermilk and mix well. Keep this mixture in low flame until the rasam starts to froth. Stir in between. Temper the given ingredients and pour over the rasam.
NOTE:
Do not allow the rasam to boil, switch off the stove when it is frothy, else rasam
will curdle.

Friday, March 24, 2017

NARTHA ILAI PODI / VEPPILAI KATTI / CITRON LEAVES PICKLE / CITRON LEAVES POWDER

How to make Nartha ilai podi, How to make veppilai katti, How to make citron leaves pickle, How to make citron leaves powder

Citron leaves are known for its medicinal values and effective for treating nausea, vomiting, and heartburns. Veppilai katti is a traditional tambrahm pickle. This is a powder based pickle, yes, you read it right, pickle in powder form, made by pounding the tangy flavoured citron leaves and some spices. Actually this has NO NEEM LEAVES, but is named so.This pickle will be in powder form and can be shaped to small balls as well. Both Narthai ilai podi and veppilaikatti are same. If in powdered form we say it as Narthai elai podi and if shaped to balls we say it as veppilai katti. It has a longer shelf life.

Some stores also sell veppilaikatti, but they add tamarind and more chillies giving it a brownish red colour. Personally, I dislike the tamarind taste in this pickle. So, I make this at home as I prefer the aroma of the leaves to dominate and the greenish colour. Nartha ilai podi / Veppilaikatti is tangy flavoured, spicy pickle and makes an excellent accompaniment to curd rice.

INGREDIENTS:

Tender narthai leaves (Citron leaves) and lemon leaves - 1 1/2 cups (tightly packed)
Dry Red Chillies - 6
Omam(Ajwain) - 1 tsp.(heaped)
Crystal salt - to taste
Asafoetida - 1/2 tsp.
Lemon juice from one key lime or as needed

How to do Nartha ilai podi, How to do veppilai katti

METHOD:

Pluck tender citron leaves and lemon leaves, wash well, pat it dry, remove the veins as shown in picture. Keep ready.

Heat a kadai and dry roast chillies for a minute. Dry grind hing, chillies and ajwain to a coarse powder in a mixie. Keep aside. Pulse the leaves, alongwith required salt coarsely. Combine all ingredients and pulse it to a coarse powder until everything is mixed well. Transfer to a bowl, add lime juice and make small balls. After drying, the colour changes, don't worry it is edible. Narthai ilai podi / Veppilaikatti is ready.

NOTE:
Lemon leaves can be substituted for citron leaves.
Adjust chillies and lime juice to suit your tastebuds.

VARIATION:
Done only with narthai leaves.
Curry leaves can be added.
Tamarind and more chillies are added which gives a brownish red colour to the balls.
Some add green chillies. Some add pepper and cumin.

Monday, February 27, 2017

ERICHA KUZHAMBU / YERICHA KUZHAMBU

How to make erichcha kuzhambu, How to make yericha kuzhambu

Ericha kozhambu is a left-over special kuzhambu. This is made with leftovers after any functions, shraddham, festivals or any special occasions. My grandma makes this in a kalchatti. She says, if generous oil is used and properly heated, it can be preserved for a couple of days (in those days there was no fridge at home). As everything is re-heated, it gets the name 'erichcha' kuzhambu. The leftovers transform to a kuzhambu with unique taste thus preventing wastage. As the shraaddha leftovers are not given to anyone, this procedure is followed.

Generally, in any household, nothing is checked for the taste before offering to GOD. In Iyengar household, offering to bhagavan is said as 'kandarulap pannudhal'(கண்டருளப் பண்ணுதல்), which means everything cooked for the day is presented before bhagavan, so that he can mercifully glance them with his divine vision to purify the same. So, nothing is tasted while cooking.

But as the ingredients in this kuzhambu are already offered and tasted, you are at liberty to check for the taste and add salt, chilli powder or sambar powder if needed.

This kuzhambu has a unique taste. It can be mixed with hot cooked rice and ghee and goes well with adai, dosai, idlies too. Tastes excellent with curd rice. It is almost a forgotten grandma's recipe.

Some people say ezhu kari koottu/ thalagam which is made on Tiruvadhirai as erichcha kuzhambu. But this is different from that, with very little ingredients, heated and heated in oil until it becomes thick . Click here for ezhu kari koottu.

NOTE: DON'TS

* DO NOT ADD* leftover raitha/thayir pachadi, sweet pachadi, payasam, pradhaman or anything which has jaggery or sugar, milk, buttermilk or curd in it.

INGREDIENTS:

Leftover kariamudhu(roast,curry/poriyal), kootu, sambar/kuzhambu, thogayal and rasam
Oil - one /two ladles or more depending on the leftovers

METHOD:

Heat a generous quantity of oil in a kadai, add all the items mentioned in the ingredients, mix everything and allow it to boil in medium flame until thick.

NO TEMPERING NEEDED. GENEROUS QUANTITY OF OIL IS A MUST.

Monday, February 20, 2017

KARUNAIKIZHANGU MASIYAL / MASHED YAM / PIDI KARUNAI MASIYAL

How to do Karunai kizhangu masiyal, How to make Pidi karanai masiyal

Masiyal in Tamil means mashed. Pidi karunai masiyal is a traditional tamil brahmin recipe. This masiyal is made from a variety of yam which is fist shaped. The regular elephant foot yam is senai kizhangu (In chennai, people call senai kizhangu as karunai kizhangu). So check for the fist shaped karunai kizhangu, we call it as 'pidi karunai / pidi karanai' as it is fist sized. I do not know the english name for this.This cures piles and good for constipation problems. This is mixed with hot rice and ghee and a great side dish for dosa, idli, poori and chappathi.

Also, use this yam after atleast 10 days of buying it, to ensure the kizhangu is well dried.

INGREDIENTS:

Karunai kizhangu / Pidi karanai - 4 (fist sized)
Tamarind - amla sized ball
Toor dal - 3 tablespoons
Sambar powder - 1 tsp.
Oil - 4 tsp.(preferably gingelly oil)
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Bengal gram - 1/2 tsp.
Turmeric powder -1/4 tsp
Asafoetida - a generous pinch
Red chillies - 2
Green chillies - 2
Ginger - 1" piece
Curry leaves - few
Salt - to taste

METHOD:

Wash yam well. Soak tamarind in water and extract juice. Discard the pulp. Finely chop green chillies and grate ginger.

Take yam and toor dhal in separate containers. Add turmeric powder to toor dhal alongwith required water. Pressure cook for 3 or 4 whistles or until soft.

When pressure subsides, remove the skin of yam, mash well and keep it aside. Alternatively, you can peel the skin, cut into chunks and pressure cook until soft. Mash toor dhal well and keep aside.

Heat oil in a kadai, add mustard seeds, urad dhal, bengal gram, red chillies, asafoetida, green chillies, ginger and curry leaves. Saute a while. Add tamarind extract, little turmeric powder, sambar powder and allow it to boil until the raw smell diffuses. Now add mashed yam and dhal, required salt and mix well. Add water if necessary. Allow it to boil for few more minutes and when thick, switch off the flame. Serve with hot rice and a dollop of ghee.

NOTE:
Ensure the kizhangu is well dried for atleast 10 days before using it.
Cook karunaikizhangu well, else it will be itchy.
Lemon juice can be substituted for tamarind.

Tuesday, January 3, 2017

KOVIL PULIYODHARAI / TEMPLE STYLE PULIYODHARAI / MILAGU PULIYODHARAI

How to make Kovil puliyodharai, How to make temple style puliyodharai, How to make Milagu puliyodharai

I have always been fascinated by the 'Puliyodharai prasadam' served in Perumal temples. Adding black pepper powder gives an exotic flavour to the temple puliyodharai. Earlier, the tradition of prasadam offered to devotees at temples, has always been viewed as a divine blessing and we would get it in limited portions. Nowadays, we can have the prasadam as indulgence, buy and eat from the stalls in the temple, not direct from the Madapalli though. There is not much difference in the method, but the cooking technique and spices and the preparation with great care to offer to the Lord makes the difference. The cooking technique in 'Madapalli' (temple kitchen) is always traditional and made in a big old fashioned stove called 'kottai aduppu'. Only specific utensils and specific spices are used. There would be a very big, stone slab to spread the rice and mix the puliyodharai. Thirunagai puliyodharai prasadam is said to be best. Also puliyodharai prasadam in Tiruvallikeni, Ahobila mutt and Andavan ashramam will taste divine.

Check out other puliyogare recipes posted by me.

Iyengar Puliyodharai

Pulikkachal

Puliyogare gojju(karnataka style)

Melkote Puliyogare

INGREDIENTS FOR PULIYODHARAI:

Cooked rice
Pulikkachal
Gingelly oil
Black pepper - 2 tablespoons

Ingredients for Pulikkachal:
Gingelly oil - 1/2 cup
Mustard seeds - 1 tsp.
Urad dhal - 1 tsp.
Chenna dal - 1 tsp.
Groundnuts - 2 tsp.
Methi seeds - 1/2 tsp
Cashews - 10
Curry leaves - few
Tamarind - tennis ball size
Hing - 1 tsp
Turmeric powder - 1 tsp.
Salt - as needed (preferably crystal sea salt - kal uppu)

Nagai prasadam pic.courtesy:Sri.Pazhaveri Sriraman swami

Thanks to Thirunagai madapalli for the recipe

METHOD:

Soak tamarind in lukewarm water, extract thick pulp and keep aside.

Powder black pepper and keep aside. (Black pepper can also be dry roasted until hot and powdered).

In a heavy bottomed pan, heat gingelly oil, temper with the ingredients mentioned in "for pulikkachal", one by one in order. When they turn golden brown, add the tamarind pulp. When it comes to rolling boil, add turmeric powder, hing, salt and stir frequently until it becomes like a paste. This is pulikkachal. This can be made in large quantities and stored for more than 2 to 3 months if prepared perfect.

Cook rice in such a way that the grains are separate and not sticky. Spread the cooked rice in a plate, add little gingelly oil and allow it to cool. When cool, add pulikkachal to the cooked rice, according to requirement and powdered black pepper(to suit your tastebuds) and gingelly oil. Mix gently without breaking the grains. Kovil puliyodharai /Temple style puliyodharai is ready.

NOTE:
Only raw rice (pachcharisi) is used in temples. The cooked rice should not be mushy. The grains should be separate without sticking. Mix rice gently without any lumps.

Subscribe to: Comments ( Atom )

Search This Blog

Wednesday, September 24, 2025

Monday, September 22, 2025

Thursday, September 11, 2025

Tuesday, September 9, 2025

Monday, September 8, 2025

Friday, June 27, 2025

Tuesday, May 6, 2025

Monday, October 16, 2023

Wednesday, September 16, 2020

Wednesday, August 12, 2020

Wednesday, July 29, 2020

Monday, November 13, 2017

Monday, September 11, 2017

Wednesday, September 6, 2017

Thursday, March 30, 2017

Friday, March 24, 2017

Monday, February 27, 2017

Monday, February 20, 2017

Tuesday, January 3, 2017