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Arisi Thengai Payasam | Coconut payasam |

By 38 Comments

Arisi Thengai payasam | Coconut payasam | Rice coconut Kheer recipe is a traditional south Indian festive special Payasam Variety with coconut and rice. Check out the Thengai payasam video and If you like the video pls SUBSCRIBE to my channel Arisi Thengai payasam | Coconut payasam | Rice coconut Kheer recipe is a traditional south Indian festive special Payasam Variety with coconut and rice. Jaggery-based healthy payasam is widely made on Tamil new year, aadi pandigai, and many other Tamil festivals. 

We usually make jaggery-based Payasam on festival days as it is preferred for neivedhyam. When it comes to traditional jaggery Payasam,  In our home it will be either Arisi Thengai Payasam or  Moong Dal and Channa Dal Payasam.  Aadi Paal is a tasty offering prepared on day 1 of Tamil calendar Aadi month.
This quick Payasam with coconut flavor makes it delicious. Today being Navaratri day 1, I prepared this Payasam for neivedhyam.  

Back in India we used to keep golu in steps. Inviting people to see our golu, visiting friends and relative houses and getting Sundal, along with gifts - omg so many amazing memories. Navaratri is something I miss here. This time with my kutti krishar, I couldn't keep bhommai outside, but happy with few bhoomai inside our Pooja room:-) Coconut gives a nice flavor to the Arisi Thengai payasam is a tasty payasam. Payasam can be quickly prepared in no time. 

See more Payasam recipes

Indian sweet recipes in TMF

coconut-based recipes in TMF

Milk-based recipes in TMF

 

Arisi Thengai Payasam

5 from 1 vote
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Course: Payasam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Fresh Grated Coconut - 1/2 cup
  • Raw rice - 1 tablespoon + 1 tsp
  • Grated jaggery - 3/4 cup Adjust according to your taste
  • Cardamom powder - 1/4 tsp
  • Milk - 1/4 cup
  • Cashew nuts - 10
  • Raisins - 1 tbsp
  • Ghee - 1/2 tbsp
  • Salt pinch

Instructions

  • Wash and soak rice in water for 30 mins or in hot water for 10 - 15 minutes
  • In a mixie jar add coconut, soaked rice and grind by adding water little by little
  • I added around 1/4 cup of water and ground like a chutney
  • In a heavy-bottomed pan add ghee and let it melt and gets hot
  • Add cashew and saute till the cashews turn golden brown. keep stirring well for even roasting
  • After cashew is well roasted add raisins and cook till it's done
  • Transfer the cashew and raisins into a small bowl
  • Simmer the gas stove and add the ground paste
  • Add 1 cup of mixie water to the ground paste and mix well
  • In medium flame cook the mixture. Keep stirring in between to avoid lumps and coconut mixture from sticking to the pan
  • Cook for around 4- 5 mins
  • The mixture thickens and turns into a porridge-like consistency, keep stirring well
  • Turn off the gas stove and add jaggery and 1 cup of water
  • Mix well to avoid lumps
  • Add a pinch of salt and cook the payasam
  • Keep mixing for even cooking and cook till the payasam boils
  • Once when the payasam boils well add cardamom powder and mix well
  • Cook till the payasam  boils well
  • Add roasted cashew and raisin, give a quick mix and turn off the stove
  • Let the payasam cools down completely
  • After the payasam is cool add 1/4 cup of boiled cool milk and mix well. Arisi thengai payasam is ready

Video

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Notes

  1. Avoid adding hot milk to the payasam as it might curdle
  2. Adjust the jaggery according to your sweetness
  3. Keep stirring payasam well to avoid lump-free payasam
  4. Add coconut milk for a vegan version
  5. Color of the payasam depends on the jaggery
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Ingredients: Fresh Grated Coconut - 1/2 cup Raw rice - 1 tablespoon + 1 tsp  Grated jaggery - 3/4 cup ( Adjust according to your taste) Cardamom powder - 1/4 teaspoon Milk -  1/4 cup Cashew nuts - 10  Raisins - 1 tablespoon Ghee -  1/2 tablespoon Salt pinch Method:

  • Wash and soak rice in water for 30 mins or in hot water for 10 - 15 minutes

  • In a mixie jar add coconut, soaked rice and grind by adding water little by little
  • I added around 1/4 cup of water and ground like a chutney

 

  • In a heavy-bottomed pan add ghee and let it melt and gets hot

  • Add cashew and saute till the cashews turn golden brown. keep stirring well for even roasting

  • After cashew is well roasted add raisins and cook till it's done

  • Transfer the cashew and raisins into a small bowl
  • Simmer the gas stove and add the ground paste

  • Add 1 cup of mixie water to the ground paste and mix well 

  • In medium flame cook the mixture. Keep stirring in between to avoid lumps and coconut mixture from sticking to the pan
  • Cook for around 4- 5 mins

  • The mixture thickens and turns into a porridge-like consistency, keep stirring well

  • Turn off the gas stove and add jaggery and 1 cup of water

  • Mix well to avoid lumps
  • Add a pinch of salt and cook the payasam
  • Keep mixing for even cooking and cook till the payasam boils

  • Once when the payasam boils well add cardamom powder and mix well

  • Cook till the payasam  boils well
  • Add roasted cashew and raisin, give a quick mix and turn off the stove
  • Let the payasam cools down completely
  • After the payasam is cool add 1/4 cup of boiled cool milk and mix well. Arisi thengai payasam is ready

 

Paruppu Urundai Kuzhambu

By 78 Comments

Paruppu Urundai Kuzhambu | Urunda kara kuzhambu | urunda kulambu | Puli Kuzhambu with step by step pictures and video recipe. Check out the Urundai kara Kuzhambu in Tamil and Urundai kara kuzhambu in English.If you like the video pls SUBSCRIBE to my channel

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu | Urunda kara kuzhambu | Puli Kuzhambu is a traditional South Indian kuzhambu. Lentil balls are cooked in tangy flavorful kuzhambu. Kara Kulambu is so tasty and filling.

Usually, I prefer quick recipes which demand fewer times in the kitchen, but there is certain food which is worth the extra effort spent. Paruppu Urundai Kuzhambu definitely takes a special place on that list. Soaking, grinding cooking lentils make sounds like a lengthy process but with little planning, Kara kuzhambu can be prepared within an hour.

Growing up Amma makes a version of Paruppu Urundai kuzhambu and Paruppu Urundai moor kuzhambu which doesn't have onion ad garlic. It will a typical Tamil Brahmin style.

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Gobi 65 recipe - Baked | Grilled Caulifower

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IMG_2581Gobi 65 is a delicious Crispy baked cauliflower. Usually it is deep fried here is a baked and broiled version, but no compromise in taste. It can be served as a appetizer or side for fried rice.

When I was in school I tasted fried gobi for the first time. My aunt is a excellent cook every time we go and visit her she makes tasty dishes for us. During one summer vacation she prepared gobi manchurian. It was super yum😊

After marriage when I started cooking I use to deep fry gobi. Recently I started exploring oven based recipe and wanted to give a try with baking gobi.

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Ever since I had Gobi 65 for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  

First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking cauliflower. That day I added yellow corn meal. I marinated cauliflower for 2 hours, overlapped cauliflower it was soggy and I didn’t get proper fried texture. It turned out more like a curry instead of gobi 65 texture.

Again I wanted to try this with white corn flour, and reduce my marination time, and final kept cauliflower without overlapping. Crispy baked gobi is ready

Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version. TMF has few baked Indian snacks. Do check it out

Baked Thattai

Baked Seedai

Baked Idli Fry

Masala vadai

Baked bonda

Baked pakoda

Baked Potato Tikka

Baked Paneer tikka

Baked Rajma vadai

Baked healthy mixture

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Gobi 65 - Baked | Grilled Caulifower

Gobi 65 is a delicious Crispy baked cauliflower. Usually it is deep fried here is a baked and broiled version, but no compromise in taste. It can be served as a appetizer or side for fried rice.
5 from 2 votes
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Course: Appetizer
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Cauliflower -1 medium sized flower
  • Cornflour - 1/3 cup
  • Rice flour/ All purpose flour - 2 tbsp I used all purpose flour
  • Ginger Garlic paste - 1/4 tsp
  • Red chilli powder - 1 tsp Adjust according to your taste
  • Garam Masala - 1/4 tsp
  • Oil - 1 tablespoon + 1 tsp
  • Turmeric powder - a pinch
  • Salt - to taste
  • To grease:
  • Oil - 3 tbsp

Instructions

  • Parboil cauliflower and strain them
  • Preheat the oven to 400 degree Fahrenheit and place the baking paper (I used Aluminum foil) on baking tray and grease
  • Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water to make a thick batter and let it marinate for 20 -30 minutes
  • Place the marinated cauliflower in the baking tray and grease it with oil, and bake them for 8 minutes stir and bake for another 8 minutes
  • Broil for 13-18 minutes based on the crispness you desire, taking out every 3 minutes stirring inbetween
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Notes

  1. Broil helps to get the fry texture so don't skip it. Can broil for some more minutes if you need it crispier
  2.  The amount of corn flour may vary depending on the cauliflower size so adjust accordingly
  3. Grease the oil helps cauliflower to sticking to the foiL
  4. After turning the oven to broil, keep monitoring frequently to avoid burnt texture
  5.  Avoid overlapping for even cooking
  6. If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
  7.  Alternatively, you can also deep fry them in oil
  8. Ajwain can be added while marinating cauliflower
  9.  Chat Masala or any spice powder can be added for taste
  10.  cooking time vary depends on the size of the cauliflower florets
  11.  Sprinkle some water if you think the flour and cauliflower is not binding properly. I didn't use, moisture in the cauliflower was enough
  12. Strain the cauliflower well and avoid overcooking for crispy texture
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Method:

  • Parboil cauliflower and strain them

IMG_0150

  • Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease
  • Combine all spice powder and mix well. Add cornflour and all purpose flour and mix well; let it marinate for 20 -30 minutes
  • Place the marinated cauliflower in the baking tray and grease it with oil, and bake them for 8 minutes stir and bake for another 8 minutes
  • Broil for 13-18 minutes based on the crispness you desire, taking out every 3 minutes stirring inbetween

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Tomato Jam

By 78 Comments

Tomato jam | easy homemade jam

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Having a sweet tooth, I always prefer to have a little sugar in my plate while having breakfast. Seeing this, my mother in law used to prepare tomato jam exclusively for my breakfast purposes! I became so addictive to that and learnt the recipe from her. But seeing the sugar addition, I was alarmed, and so thought of trying Jam with honey instead of Sugar, like I did for Eggless Dry fruit and nut cake. My friend Lori was my inspiration in cooking with honey. We liked the taste of this jam, and I didn't find any difference in taste between honey and sugar. This has now become my new way of preparing jam!

Sugarless Tomato Jam

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Ingredients

  • Firm and ripe Tomatoes – 10
  • Water - 3 tbsp
  • Honey - 3/4 cup Adjust according to your sweetness
  • Cardamom powder - 1/8 tsp Optional

Instructions

  • Add honey and water to the pan and cook for a minute.
  • Add the tomato puree to the honey syrup and stir it occasionally, till it thickens
  • Cook till moisture is completely observed. Tomato and water should not run separately. If the jam is taken in a spoon, it should flow as a paste
  • Allow the jam to cool completely. Store in an airtight container
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Notes

  1. Sugar (White/Brown) can also be used instead of honey. Add sugar and water in a pan and cook till sugar melts completely
  2. Jam stays good upto a month
    Can also boil tomatoes and then blend that
  3. Agave nectar can be used instead of honey
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Firm and ripe Tomatoes – 10

Water - 3 tbsp

Honey - 3/4 cup (Adjust according to your sweetness)

Cardamom powder - 1/8 teaspoon (Optional)

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Method:

  • Add  honey and water to the pan and cook for a minute.

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  • Add the tomato puree to the honey syrup and stir it occasionally, till it thickens

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  • Cook till moisture is completely observed. Tomato and water should not run separately. If the jam is taken in a spoon, it should flow as a paste

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  • Allow the jam to cool completely.  Store in an airtight container

IMG_0146

 

Baked Rice Cracker

By 45 Comments

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Yesterday being a weekend evening, felt like having some quick snack. I fist thought of doing Baked Besan Bonda/ Baked Onion Pakoda, but I didn't have enough Besan flour. I also didn't have enough patience to soak and do anything. Suddenly I noticed I had some leftover rice.  One of my friends had once told me that her mom makes Vathal (Fryums) with leftover rice. My mom prepares Vadam with rice flour and tapioca sago, dries them in sun for 2 days and it is deep fried in oil. OMG, I love it.  I wanted to try something similar to my friend's mom version.  I won't say it was as crispy as fried version, but soft and a bit chewy snack.

Baked Rice Cracker

Preparation Time : 5 mins | Cooking Time : 20 - 25 mins

Recipe Category: Snack

Ingredients:

Cooked Rice - 1 cup (I used Brown rice, any rice can be used)

Lemon juice - 1 tbsp

Coriander powder - 1/4 tsp

Garlic Powder - 1/8 esp

Salt - as needed

Oil/ Cooking spray - to grease (I used cooking spray )

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Method:

  • Preheat the oven to 350 degree Fahrenheit. Place baking paper on baking tray and grease it
  • Add cooked rice, lemon juice, garlic powder, coriander powder and salt, and Combine well

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  • Add water if required and make a dough. Make some balls (Marble size). Gently press them to flat thin circles ( around1/8 inch approximately)
  • Bake them for 18 -24 minutes, turning sides

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My Notes:

  • Try to make small flat crackers, else the edges will dry out while the centers remain too moist
  • Instead of garlic powder, you can add chilli powder, onion powder, cumin powder etc.
  • Can make the dough flat and cut with cookie cutter
  • Over cooking may tend to dry out the rice completely

Spinach Corn curry

By 67 Comments

Spinach corn curry is something I regularly cook, but for a change tried without using Oil/ butter, and I am surprised with the outcome. Hubby couldn't believe I didn't use oil! In fact he ate some extra gravy appreciating the taste:-) 

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Other Spinach based recipes

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Ingredients

  • Spinach - 2 cups
  • Frozen Corn - 1 cup
  • Onion - 1 big
  • Cashew - 7
  • Ginger garlic paste - 1/2 tsp
  • Garam Masala powder - 1 tsp
  • Green Chilli - 1 Adjust according to your spice level
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/4 tsp
  • Salt - as needed
  • Sugar - generous pinch

Instructions

  • Boil onion and cashew in hot water till the raw smell in onion goes off. Strain the water. When it comes to room temperature, blend them into fine paste without adding water
  • Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli
  • Heat the non stick pan/heavy bottomed/andoized pan in medium heat and add ginger garlic paste and 1 teaspoon of water.  Sauté till the water is absorbed and raw smell goes off. If water evaporated before raw smell goes spinkle some more water
  • Add Onion and cashew puree and cook for 3-4 minutes  keep stirring occasionally
  • Add spinach puree, garam masala, coriander powder, cumin powder and allow it to cook for 2-3 mins
  • Add corn and combine well and cook for 2-3 minutes
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Notes

  1. I have used frozen corn so I didn't steam them. If you are using fresh corn, steam them before adding
  2. Add water if you think the gravy is too thick
  3. Sugar helps to retain the green color in spinach
  4. Green peas, tofu/ paneer can also be added
  5. Can add milk/fresh cream/coconut milk to the gravy
  6. Whole spices (bay leaf, cinnamon, cardamom, etc) can be added
  7. This gravy goes well with any variety of rice like fried rice/ pulao as well as with naan/rotis
  8. Butter can be added for flavour
  9. Tomatoes can be added while cooking onion
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Spinach Corn Gravy

 Ingredients:

Spinach -  2 cups

Frozen Corn - 1 cup

Onion - 1 big

Cashew - 7

Ginger garlic paste - 1/2 tsp

Garam Masala powder - 1 tsp

Green Chilli - 1 ( Adjust according to your spice level)

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Salt - as needed

Sugar -  generous pinch

IMG_0075 Method:

  • Boil onion and cashew in hot water till the raw smell in onion goes off. Strain the water. When it comes to room temperature, blend them into fine paste without adding water

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  • Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli

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  • Heat the nonstick pan/heavy bottomed/andoized pan in medium heat and add ginger garlic paste and 1 teaspoon of water.  Sauté till the water is absorbed and raw smell goes off. If water evaporated before raw smell goes spinkle some more water

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  • Add Onion and cashew puree and cook for 3-4 minutes  keep stirring occasionally

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  •  Add spinach puree, garam masala, coriander powder, cumin powder and allow it to cook for 2-3 mins

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  • Add corn and combine well and cook for 2-3 minutes

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Aval mixture | poha chivda

By 53 Comments

Aval mixture | aval mixture recipe | poha chivda | baked healthy mixture is tasty after school /evening snacks. Check out the baked aval mixture video and If you like the video pls SUBSCRIBE to my channel Aval mixture | aval mixture recipe | poha chivda | baked healthy mixture is tasty after school /evening snacks. Baked version consumes very less oil compared to the deep fried aval mixture. This is also one healthy mixture for Diwali / get together. I lived in west mambalam for two decades and mixture has become my favorite because of venkatramana poli stall. After coming to US I missed a mixture of time. I tried buying mixture but nothing is close to the taste. My mother -in -law makes a great tasty mixture but I have never learned the recipe from her. Traditional mixture recipe is a bit lengthy, though it tastes yummy process and the oil alarms me.  A lazy cook like me wanted to make it quick and simple. I frequently do Puffed Rice Mixture and roasted makhana for a teatime snack. Baking fever (that's how hubby calls my addiction to baking) told me to try aval mixture with puffed and flattened rice, and with nuts. It took me a few attempts to bake a perfect crispy aval. Luckily puffed rice was such an easy bake. Honestly, baked aval mixture is definitely time-consuming compared to regular deep-fried chivda. I mostly do my baked chivda while I am in the kitchen doing sometime else so I have had a problem with the extra baking time. I try to load my aval mixture with nuts because that is my favorite way to make my son eat nuts.  Poha flattened rice and nuts get cooked at different times so I have cooked everything separately for this Aval mixture. Puli Aval, aval upma and Aval pidi kozhukattai are other tasty aval based recipes in TMF  

Other Aval recipes in TMF

5 from 1 vote
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Ingredients

  • Thin Flattened Rice/ Poha White/ Red - 2 cups (I used white)
  • Puffed Rice / Pori – 1 cup + 1/4 cup
  • Roughly chopped Walnuts - 1/4 cup
  • Roasted Peanuts – 1/4 cup
  • Cashew - 12
  • Turmeric powder – 1/4 tsp
  • Asafoetida/Hing – a generous pinch
  • Oil – 2 tablespoon + 1 tsp
  • Salt – as needed
  • Cooking Spray/ Oil - to grease I used cooking spray

Instructions

  • Preheat the oven to 200 degrees Fahrenheit. Line the baking tray with aluminum foil or any parchment paper and grease with cooking spray/oil
  • In a wide bowl add flattened rice, turmeric powder, salt and 2 teaspoon of oil; mix well
  • Spread the seasoned flattened rice in the baking tray. Avoid overlapping
  • Bake the flattened rice for 15 minutes
  • Take out from the oven and mix well, bake again for 15 minutes
  • Mix well and bake again for 10 minutes or till the flattened rice turns crispy, Transfer it to a separate bowl
  • In a flattened rice marinated bowl add pori, turmeric powder, 2 teaspoon of oil and salt; mix everything  well
  • Use the same baking sheet but grease it with extra oil
  • Bake for 12 minutes or till poha turns crispy
  • Mix well and add to the flattened rice marinated bowl
  • In the used bowl add cashew, peanut, curry leaves, walnut and 2 teaspoon of oil; mix well
  • Bake for 10 minutes
  • Mix everything well and bake for 6 minutes or until nuts and curry leaves turn crispy
  • Combine roasted flattened rice, poha and nuts
  • Add 1 teaspoon of coconut oil and mix well
  • Spread them in a baking tray
  • Bake again for 10 minutes. Baked aval mixture is ready

Video

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Notes

  1. Can add Fried gram, almonds , raisin or any other Nuts or dry fruits  of your choice
  2. Instead of baking, you can also deep fry flattened rice, and shallow fry puffed rice. Combine everything together
  3. Baking time may vary from oven go oven 
  4. I have a never user thick poha
  5. Poha can also be microwaved for 3/4 minute in small batches
  6. If you prefer more pori adjust accordingly 
  7. Chilli powder, garlic powder,garam masala, etc. can be added for extra flavor
  8. Hing can be added for extra flavor
  9. Store it in an airtight container to retain freshness
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Ingredients: Thin Flattened Rice/  Poha (White/ Red) - 2 cups (I used white) Puffed Rice / Pori – 1 cup + 1/4 cup Roughly chopped Walnuts - 1/4 cup Roasted Peanuts – 1/4 cup Cashew - 12 Turmeric powder – 1/4 tsp Asafoetida/Hing – a generous pinch Oil –  2 tablespoon + 1 tsp Salt – as needed Cooking Spray/ Oil - to grease (I used cooking spray) Method
  • Preheat the oven to 200 degrees Fahrenheit. Line the baking tray with aluminum foil or any parchment paper and grease with cooking spray/oil
  • In a wide bowl add flattened rice, turmeric powder, salt and 2 teaspoon of oil; mix well
  • Spread the seasoned flattened rice in the baking tray. Avoid overlapping
  • Bake the flattened rice for 15 minutes
  • Take out from the oven and mix well, bake again for 15 minutes
  • Mix well and bake again for 10 minutes or till the flattened rice turns crispy, Transfer it to a separate bowl
  • In a flattened rice marinated bowl add pori, turmeric powder, 2 teaspoon of oil and salt; mix everything  well
  • Use the same baking sheet but grease it with extra oil
  • Bake for 12 minutes or till poha turns crispy
  • Mix well and add to the flattened rice marinated bowl 
  • In the used bowl add cashew, peanut, curry leaves, walnut and 2 teaspoon of oil; mix well 
  • Bake for 10 minutes
  • Mix everything well and bake for 6 minutes or until nuts and curry leaves turn crispy
  • Combine roasted flattened rice, poha and nuts
  • Add 1 teaspoon of coconut oil and mix well
  • Spread them in a baking tray
  • Bake again for 10 minutes. Baked aval mixture is ready
 

Pulikaichal | Puliyodarai

By 54 Comments

Pulikaichal | Pulikaichal recipe | Pulihora | puliyodarai with step by step pictures.Check out the video and If you like the Pulikaichal video pls SUBSCRIBE to my channel

Pulikaichal is a classic traditional South Indian pickle recipe prepared with tamarind. When mixed with rice delicious Tamarind rice can be prepared in no time. Tamarind rice stays good at room temperature for 2 days. Perfect travel/road trip recipes. Pulikaichal stays good for months in the fridge.

Tangy variety of rice is great for the lunch box. Pulikaichal goes well with dosa/ Idli tiffin variety and acts as a yummy pickle to curd rice. During our childhood days whenever Amma travels Amma always prepares a batch of pulikaichal and tomato thokku along with podi varieties like Dhaniya podi, Karuveppilai podi, and Thengai Podi. All we have to do is keep rice and mix any one of these with rice.

Even when traveling for a day trip or two-day trips pulikaichal mixed with rice and Idli with Idli milagai podi are default options as it won’t get spoiled.

With a little one in-home, I always have pulikaichal handy in the fridge. Some days when I can’t prepare anything puliyodarai comes so handy.

Puli sadam is prepared for many festivals. I prepare it for Some festivals like kannum pongal, Aadiperukku, Navarathri, etc.

Pulikaichal stays good even for 2 months(when refrigerated) or up to a week (outside),  if stored in an airtight container and accessed with a clean dry spoon. Puliyodarai is one of the most favorite prasadam in temples. Also in our Tamil Brahmin tradition pulisadam is given as a part of kattu sadha kudai tradition.

pickle recipe collections

Instant puli sadam

puli aval

Pulikaichal

5 from 2 votes
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Course: Pickle
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Tamarind - big lemon size 100 grams
  • Powdered Jaggery - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Asafoetida - a generous pinch
  • Salt - as needed
  • Sesame oil - 1/4 cup + 2 tbsp
  • Roasted Peanuts - 1/4 cup approximately I generally add a handful
  • Channa Dal - 1 tbsp

To temper:

  • Mustard Seeds - 1 tsp
  • Dried Red chillies - 2
  • Curry Leaves - few

Spice Powder:

  • Channa Dal - 2 tbsp
  • Coriander Seeds - 1 tablespoon + 1/2 tbsp
  • Dried Red Chillies - 5 Adjust according to your spice
  • Fenugreek Seeds Venthyam - 1/4 tsp
  • Pepper - 1/4 tsp
  • Sesame seed - 1/4 tsp

Instructions

  • Dry roast the ingredients under 'Spice powder'. Allow them to cool and grind it to a fine powder without adding water, and keep aside
  • Soak tamarind in lukewarm water for 10 - 15 min
  • Discard the seeds and hard part
  • Grind the tamarind with little water and strain it
  • Add little more water and grind. In this way, less tamarind pulp will be wasted
  • I added around 3 cups of water
  • Add 2 tablespoon of sesame oil in a pan, and when the oil is hot add the ingredients under 'to temper' and let them splutter. Add the tamarind extract and allow it to boil
  • When the raw smell starts to go away, add salt
  • Keep adding oil in regular interval
  • Let it boil till the raw smell goes off completely
  • Add the spice powder and mix well
  • Cook in low flame
  • In a separate pan add oil and when oil is hot add channa dal and roasted peanuts
  • Cook till the dal is golden brown and keep aside
  • meanwhile Add jaggery and cook till oil starts oozing out and the pulikaichal becomes thick switch off
  • Add the channa dal and peanuts to the pulikaichal and mix well
  • Keep stirring occasionally. When oil begins to separate and the mixture becomes a thick paste (and raw smell goes off completely), switch off

Video

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Notes

  1.  Always use a wide pan while cooking pulikaichal as it tends to spit spills outside
    Sesame oil make it stay good for longer days
  2. Adding jaggery is optional but it gives a sweet tangy taste which we like
  3.  I have used roasted peanuts so I added them at the end. If you are using unroasted add it after tempering
  4.  Can add 1/2 teaspoon of a sesame seed, 1 tablespoon of urad dal and 1/2 teaspoon of pepper while Preparing spice powder
  5. First-day pulikaichal tastes spicy but over a period of time it tastes less spicy
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Tamarind - big lemon size, 100 grams 

Powdered Jaggery - 1 tbsp

Turmeric Powder - 1/2 tsp

Asafoetida - a generous pinch

Salt - as needed

Sesame oil - 1/4 cup + 2 tbsp

Roasted Peanuts - 1/4 cup (approximately) I generally add a handful

Channa Dal - 1 tbsp

To temper:

Mustard Seeds - 1 tsp

Dried Red chillies - 2

Curry Leaves - few

Spice Powder:

Channa Dal - 2  tbsp

Coriander Seeds - 1 tablespoon + 1/2 tbsp

Dried Red Chillies - 5 (Adjust according to your spice)

Fenugreek Seeds(Venthyam) - 1/4 tsp

Pepper - 1/4 tsp

Sesame seed - 1/4 tsp

Method:

  • Dry roast the ingredients under 'Spice powder'. Allow them to cool and grind it to a fine powder without adding water, and keep aside

P1040965

  • Soak tamarind in lukewarm water for 10 - 15 min
  • Discard the seeds and hard part
  • Grind the tamarind with little water and strain it 
  • Add little more water and grind. In this way, less tamarind pulp will be wasted
  • I added around 3 cups of water 
  • Add 2 tablespoon of sesame oil in a pan, and when the oil is hot add the ingredients under 'to temper' and let them splutter. Add the tamarind extract and allow it to boil

P1040963

  • When the raw smell starts to go away, add  salt
  • Keep adding oil in regular interval 
  • Let it boil till the raw smell goes off completely 
  • Add the spice powder and mix well 
  • Cook in low flame
  • In a separate pan add oil and when oil is hot add channa dal and roasted peanuts 
  • Cook till the dal is golden brown and keep aside
  • meanwhile Add jaggery and cook till oil starts oozing out and the pulikaichal becomes thick switch off
  • Add the channa dal and peanuts to the pulikaichal and mix well

P1040967

P1040974

  • Keep stirring occasionally. When oil begins to separate and the mixture becomes a thick paste (and raw smell goes off completely), switch off

P1040977

Puliyodarai | Tamarind rice | Pulihora | Pulisadam

Puliyodarai

5 from 1 vote
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Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Cooked rice - 2 cup + 1/4 cup
  • pulikaichal - 3 tbsp
  • oil - 1/4 tsp
  • To temper:
  • Mustard seeds - 1/4 tsp
  • Channa Dal - 1/2 tsp
  • Curry leaves - few
  • Hing - generous pinch
  • Peanuts - 1 tablespoon approx
  • Red Chilli - 1
  • Sesame oil - 1/2 tbsp

Instructions

  • Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well
  • Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle
  • Add the puliyodarai paste and cook for 30 secs
  • Add it to the rice and mix well. Add some rice tadka pan and mix well
  • If required add salt
  • Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry
  • Pulikaichal

Video

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Notes

1. After eating pulisadam we might feel thirsty so always pack curd rice with it
2. Pulikaichal can be directly mixed with rice and tempering can be skipped
3. Basmati rice can also be used for pulisadam instead of regular white rice
4. Mix puli sadam and consume after few hours for better taste
5. If you are cooking rice explicitly for puli sadam add few drops of sesame oil while keeping rice
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Cooked rice - 2 cup + 1/4 cup

pulikaichal - 3 tbsp

oil - 1/4 tsp

To temper:

Mustard seeds - 1/4 tsp

Channa Dal - 1/2 tsp

Curry leaves - few

Hing - generous pinch

Peanuts - 1 tablespoon approx

Red Chilli - 1

Sesame oil - 1/2 tbsp

Method:

  • Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well 
    Pulikaichal
  • Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle

Pulikaichal

  • Add the puliyodarai paste and cook for 30 secs

Pulikaichal

  • Let the paste cool down for sometime and add it to the rice and mix well
  • Add some rice to the  tadka  pan and mix well

Pulikaichal
Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry

Pulikaichal

Paal Kozhukattai with coconut milk

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Paal Kozhukattai with coconut milk | Milk Kozhukattai with detailed step by step photo and video recipe. Check out the Paal kozhukattai video and if you like the video pls SUBSCRIBE to my channel

Paal Kozhukattai with coconut milk is a tasty festive special Indian sweet prepared with store-bought rice flour, sweetener, and coconut milk.

It is also a great recipe to finish extra kozhukattai dough. Vegan tasty kozhukattai is a perfect recipe to try for Ganesh Chaturthi.

What is special about Paal kozhukattai?

Usually, kozhukattai are all steamed but for paal kozhukattai recipe, kozhukattai is cooked in coconut milk which makes it so flavorful. Traditionally it is prepared with homemade coconut milk but I have used the store-bought coconut milk which makes it super easy. 

What kind of sweetener to be used?

Paal kozhukattai is generally a sweet based dish which is commonly prepared by using sugar or jaggery. Today I have used white sugar but brown /turbinado sugar/coconut sugar etc. If you are using jaggery always cook the jaggery with little water till it is completely melted. Strain it to remove impurities. Jaggery with impurities might curdle.  Add the jaggery syrup-like sugar and cook for 3-4 minutes

Why thick coconut milk is not boiled for a long time?

Thick coconut milk shouldn't be cooked for a long time there is a high chance of milk to get curdle. Always make sure the kozhukattai is cooked in watery thin coconut milk and make sure thick coconut milk is added at the end even after adding sweetener.

Can I use regular milk instead of coconut milk?

Yes, cows milk can be used for making paal kozhukattai. If you are using regular milk use some coconut for extra flavor. Coconut milk gives a nice flavor to the dish hence I prefer coconut milk. 

Kozhukattai recipe collection

 

5 from 1 vote
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Ingredients

  • Kozhukattai:
  • Rice flour – 1/2 cup
  • Water – 1 cup
  • Salt – pinch
  • Coconut oil – 1/2 teaspoon + to grease
  • Paal:
  • Unsweeted coconut milk - 1 can
  • Cardamom Powder - 1/4 tsp
  • Sugar - 1/2 cup adjust according to taste
  • Water - 1/3 cup

Instructions

  • In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have Hot water in separate pan/kettle)
  • For the flour that I used, the extra water was not needed. If you feel dough is dry, add 1 tablespoon of hot water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
  • Cook till it comes to non sticky dough consistency
  • Cover the dough with a damp cloth and when the dough is warm enough to handle grease your hand with coconut oil and roll
  • Make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps for easy rolling. Cover with damp cloth and Keep Aside
  • Add the liquid from the can along with 1 tablespoon of thick coconut milk and 1/4 cup of water and boil
  • Add cardamom powder and mix well
  • Let the coconut milk comes to boil and once when it starts boiling add kozhukattai
  • After adding Kozhukattai first they all will sink to the bottom. Cook for 3 minutes or till kozhukattai starts floating. I covered and cook the kozhukattai but that's is optional
  • Add sugar and cook for 2 0r 3 till it melts
  • Add the thick coconut milk to the paal kozhukattai
  • Lastly add 2 tablespoon of water to the coconut milk can. Shake and add to the paal kozhukattai
  • Cook in low flame for 15 seconds and turn off the flame

Video

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Notes

  1. Instead of using store-bought coconut milk homemade coconut milk can be also used
  2. Fresh coconut can be added for extra flavor 
  3. Boil kozhukattai in thin coconut milk and add thick coconut milk towards the end
  4. Milk and coconut powder can also be used instead of thin coconut milk
  5. Can also steam Kozhukattai and add them in thin coconut milk but the flavor is best when kozhukattai is cooked in coconut milk
  6. The measurement for water and thin coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse 
  7. If you are using homemade coconut milk use 3rd /or thin milk and boil Kozhukattai 
  8. Saffron can be added for extra flavor
  9. If you shake the coconut milk can before using it might be difficult to separate the watery coconut milk easily. In that case, dilute the milk and cook Kozhukattai 
  10. Make sure thin coconut milk is watery to avoid curdling
  11. For extra flavor, Milk can be added while preparing Kozhukattai dough but even without that coconut milk gives a nice flavor to this dish
  12. For the Paal (milk) to blend well with the balls, you can roll small Kozhukattai
  13. Cooked Kozhukattai turns lightly bigger 
  14. After cooking paal kozhukattai give 15-20 minutes standing time for coconut milk flavor to blend well with kozhukattai
  15. Do not cook thick coconut milk for a long time as there are chances for curdling
  16. Instead of sugar, jaggery syrup can also be used. Make sure jaggery syrup is cooked till it is well melted and strained
  17. Instead of making balls, you can also dump the dough in a murukku achu and press it directly in thin coconut milk
  18. Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  19. Idiyappam flour can also be used to prepare Kozhukattai
  20. Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get the dough to the consistency similar to the one shown in the above picture
  21. Avoid stirring the paal kozhukattai when it is cooking as you might break the kozhukattai 
  22. Paal kozhukattai thickens over time so if required add water 
  23. Adjust the sugar according to your taste
For homemade coconut Milk:
Use 2 cups of shredded frozen coconut. Add 1 cup + 1/3 cup of water to the coconut and grind it. Filter the ground coconut, and the resultant milk is the thick coconut milk. Add 1 cup of water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Paal Kozhukattai

Preparation Time: 10 min |  Cooking Time: 20 mins  | Serves : 3

Recipe Category: Dessert/Sweet and Snack

Ingredients:

Kozhukattai:

Rice flour – 1/2 cup

Water – 1 cup 

Salt – pinch

Coconut oil – 1/2 teaspoon + to grease 

Paal:

Unsweetened coconut milk - 1 can

Cardamom Powder - 1/2 tsp

Sugar - 1/2 cup 

Water - 1/3 cup

How to make Paal kozhukattai with step by step pictures:

  • In a saucepan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have Hot water  in separate pan/kettle)
  • For the flour that I used, the extra water was not needed. If you feel the dough is dry, add 1 tablespoon of hot water, else no need to add. Water added should be boiling hot water, so it is better to keep 1/4 cup hot water separately

IMG_9102

  • Cook till it comes to nonsticky dough consistency

IMG_9801

  • Cover the dough with a damp cloth and when the dough is warm enough to handle grease your hand with  coconut oil and roll

IMG_9866

  • Make small spheres (Marble Size). Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut oil helps for easy rolling. Cover with a damp cloth and Keep Aside

IMG_9876

  • Add the liquid from the can along with 1 tablespoon of thick coconut milk and 1/4 cup of water and boil
  • Add cardamom powder and mix well
  • Let the coconut milk comes to boil and once when it starts boiling add kozhukattai

IMG_9877

  • After adding Kozhukattai first they all will sink to the bottom. Cook for 3 minutes or till kozhukattai starts floating. I covered and cook but that's is optional

  • Add sugar and cook till it melts for about 2 minutes

 

  • Add the thick coconut milk to the paal kozhukattai
  • Lastly, add  2  tbsp of water to the coconut milk can. Shake and add to the paal kozhukattai

  • Cook in low flame for 15 seconds and turn off the flame

 

Vinayaka Chaturthi | Ganesh Chaturthi

By 49 Comments

Vinayaka Chaturthi | Ganesh Chaturthi special festive preparation. Collection of Easy and tasty festive special preparation for god.

Of all the Pooja we celebrate Vinayaka Chaturthi is so close to my heart.  For my father "Lord Ganesh" is everything, when I was in middle school we relocated to a new house, and to date, my parents are residing in the same house. 

My parents started collecting Ganesh for our showcase, eventually, it has gone to a stage where we started buying Ganesh every time we saw it in shops, and people who knew us well started gifting Ganesh. We have close to 500 different Ganesh in our Chennai home.

Chennai home Pillaiyar collection

Thinking about Ganesh Chaturti I remember the Clay Pilaiyar shopping we do.  Here in the US  since we can't get fresh clay Pilaiyar, instead of Indian store Ganesh Idol I prefer doing in-home. Two years back I tried with chappati dough but the problem with chappati dough Pilaiyar it won't stay good for a long time.

Last few years I have been thinking about what I could make Ganesh for Vinayaka Chaturthi and play-doh answered my question:-) I am not a great artist so I couldn't capture the details, but still happy with the results!!

IMG_9855

My son has outgrown play-doh and in the last two years we got the confidence to make Eco-friendly clay pilliyar for Vinayaka Chaturthi

 

Prasadams for Vinayagar Chaturti,

Click on each picture for the recipe...

Kozhukattai Varieties

Aval Pidi Kozhukattai

Appam varieties

Laddu VarietiesLaddu | Boondi Laddu

Payasam varieties


Sundal