Puli Aval Upma | Puli Aval | Aval upma | tamarind aval | krishna jayanthi recipe | Janmashtami | Easy poha recipe | aval upma | poha recipe with step by step pictures and video recipe. Check out the video recipes for aval upma. If you like the video pls SUBSCRIBE to my channel. 
Puli Aval Upma | Puli Aval | Aval upma | tamarind aval | Krishna Jayanthi recipe | Janmashtami | Easy poha recipe | aval upma | poha recipe is an easy and quick breakfast/dinner recipe prepared with Aval and tamarind. Tamarind Flattened rice can be prepared within 10 minutes. Tiffin like this is perfect for busy mornings. It can also be prepared as a prasadam for Krishna Jayanthi and Siva Rathiri. One thing I like about Aval is the cooking time. Within no time any variation with Aval can be prepared. After returning from school if we are hungry, Aval upma is one of the tiffin varieties Amma makes super quick. During my initial days of cooking, I tried cooking Aval like Semiya and Vermicelli. It will go big time for my bloopers cooking. Aval was mushy and we didn't like the texture. Amma was told to add hot water, and soak Aval....
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Bakery style Veg Puff | vegetable puff | puff recipe with step-by-step pictures and video recipes. If you like the video pls SUBSCRIBE to my channel.
Bakery-style Veg Puff has a Crispy and flaky outer crust with tasty mixed vegetable stuffing. Is Vegetable puff your favorite snack from the bakery? Bake veg puff at home and enjoy.
Kids after school snacks recipe collection
Ingredients:
Readymade puff pastry sheet - 1, thawed
Mixed veggies, chopped - 1/2 cup, finely chopped (I used beans, carrot, peas, corn)
Potato - 2, medium
Onion - 1, finely chopped
Ginger- garlic paste - 1/2 tsp
Cumin Seeds - 1 tsp
Red chilli powder/ pav bhaji powder - 1 teaspoon + 1/4 tsp(I used pav bhaji powder)
Coriander powder - 1 tsp
Cumin Seed - 1/4 tsp
Garam masala powder - 1/2 tsp
Fennel seed powder – 1/8 teaspoon (optional)
Chat masala – pinch
Turmeric powder - 1/8 tsp
Oil/ ghee - As needed
Salt - as needed
Method:
- Cook the potatoes in a pressure cooker/ microwave and peel the skin; mash the potatoes
- Add oil to the pan and heat it on medium flame. When the oil becomes hot add fennel seed powder and cumin seeds; let it crackle
- Add ginger garlic paste and saute for 30 seconds. Add onion and sauté till it becomes translucent. Add garam masala, coriander powder, pav bhaji masala, turmeric powder and allow it to cook for 3 – 5 mins
- Add the Veggies, 3 tablespoon of water, and salt; close the lid and cook for 6-8 min till the veggies are cooked. If required sprinkle extra water. Add the mashed potato and 1 tablespoon of water; sauté for 2-3 minutes till the masala blends well
- Preheat the oven to 400 Degrees Fahrenheit and line the baking tray with parchment paper/ aluminum foil; grease it with cooking spray/ oil
- Thaw the pastry sheets as per the instructions on the cover
- Cut into rectangles of the desired size and place it on the parchment paper
- Put 2-3 tablespoon of filling on one of the sheets; fold and cover the stuffing. Seal the edges with fork marks. Repeat the process and grease the puff with oil/ghee
- Bake for 11-12 mins, until golden brown. Let it cool for 2-3 minutes, enjoy the puff with some ketchup
Appalam Kuzhambu | Appalam vatha kuzhambu
Appalam Kuzhambu | Puli kulambu | appalam vatha kuzhambu | Papad Kara Kuzhambu | Tamil Nadu style papad kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the appalam kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.
Appalam Kuzhambu is a traditional Tamil Brahmin recipe. Kulambu is prepared with Papad in a tamarind base. If you don't have vegetables in stock, this Kara kuzhambu is good option. This tangy kuzhambu tastes yum when mixed with rice and some sesame oil.
Appalam kuzhambu is very popular in our house. Both me and my sister like it. My Amma learned this recipe from my grandmother. She tells us a story how she learned this recipe from my grandmother.
Once when my grandparents visited us, it flooded in chennai and Amma couldn't step out for buying grocery. She just had some mixed vegetable in small quantity.
My grandmother pitched in and told she will do mixed vegetable thengai (coconut) curry and Appalam vethal kuzhambu. My amma almost forgot that dish, just remembered after my grandma made it in minutes.
Now a days whenever I run out of vegetables, feel like having kuzhambu - papad kuzhambu comes to my mind. There are so many things I like about this Kulambu.
If you don't have any veggies this a saver. Need not spend minutes together cutting the vegetable. You can break the appalam randomly, and tada - it is ready to be added.
One specialty I like about our cuisine is even the oil we add give a lot of flavor to the dish. Tamarind based kuzhambu tastes great with sesame oil. Coconut based dishes goes to the next level with coconut oil. In this appalam kuzhambu sesame oil gives a nice flavor.
Appalam Kuzhambu doesn't need your frequent attention. Just temper and sauté appalam. Add the tamarind extract and take a break. Once in a while quick stir, kuzhambu is ready.
In our home we like to pair puli kuzhambu with coconut based dry curry or paruppu usili. Tamarind based kuzhambu gets better over time. Whether you mix it with rice or have it as a side for arisi upma or curd rice yum yum yum!
If you are interested for some tasty South Indian kuzhambu varieties in TMF,
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Appalam Kuzhambu | Papad Kulambu |Appalam Tamaring Gravy
Appalam Kuzhambu is a traditional Tamil Brahmin recipe. Kulambu is prepared with Papad. If you don't have vegetables in stock this is a test option. This tangy kuzhambu tastes yum when mixed with rice and some sesame oil.
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Servings: 3
Ingredients
- Appalam/Papad - 4
- Tamarind water - 4 cup I used lemon size tamarind and extracted
- Sambar powder- 1 tbsp
- Salt - as needed
- Asafoetida - generous pinch
- Jaggery - 1 tbsp
- Rice flour 1/2 tsp
- Turmeric powder - pinch
To temper:
- Sesame oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Venthayam | fenugreek seeds - 1/4 tsp
- Channa dal 1 tbsp
- Red chilli 2
- Curry leaves few
Instructions
- Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp
- Break each appalam into big random pieces
- In a heavy-bottomed pan, add oil and let it heat. Once when the oil is hot add the ingredients under to temper; let it crackle
- Add appalam and let it roast in low flame for a minute, sauteeing them between. You need not fry the appalam
- Add sambar powder and give a quick stir
- Add the tamarind extract, salt and turmeric powder; let it boil for 15 minutes on medium flame, stirring occasionally
- Add jaggery, hing and cook for 5 minutes
- Finally, make a slurry with rice flour and 2 tablespoon of kuzhambu and mix well. Add it to the kuzhambu and cook for 2 minutes
Video
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Notes
- I have never tried appalam kuzhambu with Arisi Appalam so no idea about it
- Adjust the jaggery according to your sweetness
- kuzhambu stays good for 2-3 days. If you are keeping it more than a day add more sesame oil
- Add salt only for the kuzhambu as appalam already contains salt
Mannathakali vethal can be sauted - Red chilli can be added for tempering
- While taking video I forgot to add fenugreek seed hence used fenugreek powder
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
Ingredients:
Appalam/Papad - 4
Tamarind water - 4 cup (I used lemon size tamarind and extracted)
Sambar powder- 1 tbsp
Salt - as needed
Asafoetida - generous pinch
Jaggery - 1 tbsp
Rice flour 1/2 tsp
Turmeric powder - pinch
To temper:
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Venthayam | fenugreek seeds - 1/4 tsp
Channa dal 1 tbsp
Red chilli 2
Curry leaves few
How to make Appalam kuzhambu with step by step pictures:
- Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp
- Break each appalam into big random pieces
- In a heavy-bottomed pan, add oil and let it heat. Once when the oil is hot add the ingredients under to temper; let it crackle
- Add appalam and let it roast in low flame for a minute, sauteeing them between. You need not fry the appalam
- Add sambar powder and give a quick stir
- Add the tamarind extract, salt and turmeric powder; let it boil for 15 minutes on medium flame, stirring occasionally
- Add jaggery, hing and cook for 5 minutes
- Finally, make a slurry with rice flour and 2 tablespoon of kuzhambu and mix well. Add it to the kuzhambu and cook for 2 minutes
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