Recipes - Traditionally Modern Food

Vazhakkai varuval| raw banana fry

February 9, 2015 By Vidya Srinivasan 23 Comments

Vazhakkai poriyal

Marination gives a nice flavor to this Vazhakkai Poriyal. In our home we love raw banana. generally prepare Vazhakkai podimas or Vazhakkai p odi curry as a side dish for rice in our home. This particular Vazhakkai Poriyal recipe I learned from my friend's mom and I liked it, so started cooking this frequently. Marination gives aromatic flavor to the raw banana curry. Plaintain chips is my son’s favorite

Can I reduce oil for Vazhakkai varuval?

Yes but taste might vary. It might taste like poriyal for varuval you need to add extra oil. It gives amazing flavor.

Can I skip resting time after marinating?

No, for the best flavors you need to rest the warranted raw banana for at least 1 hour.

vazhakkai recipe collection

Poriyal recipe collection in TMF

Varuval recipes in TMF

5 from 2 votes

Print Pin Comment

Ingredients

To cook raw banana :

Vazhakkai Raw banana - 3, peeled and thinly sliced
Water
Turmeric powder - 1/4 tsp

To marinate:

Ginger garlic paste - 1 tbsp
Kashmiri red chilli powder -1 tbsp Adjust according to your taste
Sesame oil - 2 tbsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Tamarind paste - 1/2 tsp
Asafoetida/Hing Perungayam – a generous portion
Rice flour - 1 tbsp
Salt – as needed

To roast:

Oil to shallow fry

Instructions

In a heavy-bottomed pan add water and turmeric powder, bring to boil
Once when water boils well add raw banana and immerse well
cook for 4-5 minutes till raw banana turns fork tender, mix well in between
Add salt and cook for 30 seconds and turn off the stove
Transfer the cooked raw banana to a colander and let the water drain completely
In a mixing bowl/ plate add ginger- garlic paste, sesame oil, Kashmiri red chilli powder, turmeric powder, garam masala, tamarind paste, asafoetida, rice, and salt; mix well
Furthermore, add raw banana and sesame oil and mix gently
Refrigerate and Marinate them for at least 1 hour
Heat cast iron pan or dosa pan on low to medium heat and add enough oil to shallow fry
Once when the oil turns hot add the marinated raw banana slices and fry them on both sides
Add curry leaves and roast them in low flame for 5 minutes, flipping them in between
Serve hot with variety rice

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

To cook raw banana :

Vazhakkai (Raw banana) - 3, peeled and thinly sliced

Water

Turmeric powder - 1/4 tsp

To marinate:

Ginger garlic paste - 1 tbsp

Kashmiri red chilli powder -1 tablespoon (Adjust according to your taste)

Sesame oil - 2 tbsp

Turmeric powder - 1/4 tsp

Garam masala - 1 tsp

Tamarind paste - 1/2 tsp

Asafoetida/Hing(Perungayam) – a generous portion

Rice flour - 1 tbsp

Salt – as needed

To roast:

Oil to shallow fry

How to make Vazhakkai Varuval step by step pictures:

In a heavy-bottomed pan add water and turmeric powder, bring to boil

Once when water boils well add raw banana and immerse well

cook for 4-5 minutes till raw banana turns fork tender, mix well in between

Add salt and cook for 30 seconds and turn off the stove

Transfer the cooked raw banana to a colander and let the water drain completely

In a mixing bowl/ plate add ginger- garlic paste, sesame oil, Kashmiri red chilli powder, turmeric powder, garam masala, tamarind paste, asafoetida, rice, and salt; mix well

Furthermore, add raw banana and sesame oil and mix gently

Refrigerate and Marinate them for at least 1 hour

Heat cast iron pan or dosa pan on low to medium heat and add enough oil to shallow fry

Once when the oil turns hot add the marinated raw banana slices and fry them on both sides

Add curry leaves and roast them in low flame for 5 minutes, flipping them in between

Serve hot with variety rice

Rava Kichadi | Sooji Kichadi | Rawa Khicadi - Pressure Cooker Method

February 8, 2015 By Vidya Srinivasan 33 Comments

Rava kichadi | Sooji Kichadi | Rawa Khicadi - Pressure Cooker Method Is a tasty one pot south indian tiffin variety.
I love upma varieties, and even if I am having Upma daily I wont regret. Instead of cooking in pan I generally cook Rava kichadi in Cooker as its lump free and easy to cook.

5 from 1 vote

Print Pin Comment

Ingredients

Sooji /Rava - 1 cup roasted
Onion - 1 thinely sliced
Tomato - 1 finely chopped
Carrot - 1 small cubes
Beans - 4 cored and chopped
Frozen/Fresh peas - 3 tbsp
Frozen/Fresh corn - 3 tbsp
Green chilli - 1 slit
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/8 tsp
Garam masala - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Water - 2 cups + 1/4 cup
Cardamom pods - 1
Cinnamon - 1/8 stick
Cloves - 1
Bay leaf - 1
Fennel seeds powder - 1/8 tsp
Star Ansie - 1
Salt - as needed
Oil - 1 tbsp
Ghee - 1/2 tsp
Curry leaves and Coriander leaves - few

Instructions

Boil 2 cups of water in a kettle or in stove and keep aside
Add oil to the pressure cooker and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs.
Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute
Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases
Add coriander leaves and serve with any chutney

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Instead of pressure cooker method Can also cook the kichadi in pan
Potato, cauliflower or any other veggies of your choice can be added
Fresh vegetables can be used instead of frozen
Can skip whole garam masala and prepare kichadi

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Rava Kichadi - Pressure Cooker Method

Preparation Time: 10 mins | Cooking Time: 25 mins | Serves : 3

Ingredients:

Sooji /Rava - 1 cup, roasted

Onion - 1, thinely sliced

Tomato - 1, finely chopped

Carrot - 1, small cubes

Beans - 4, cored and chopped

Frozen/Fresh peas - 3 tbsp

Frozen/Fresh corn - 3 tbsp

Green chilli - 1, slit

Ginger garlic paste - 1/2 tsp

Turmeric powder - 1/8 tsp

Garam masala - 1/2 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/4 tsp

Water - 2 cups + 1/4 cup

Cardamom pods - 1

Cinnamon - 1/8 stick

Cloves - 1

Bay leaf - 1

Fennel seeds powder - 1/8 tsp

Star Ansie - 1

Salt - as needed

Oil - 1 tbsp

Ghee - 1/2 tsp

Curry leaves and Coriander leaves - few

Method:

Boil 2 cups of water in a kettle or in stove and keep aside
Add oil to the pressure cooker and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs.
Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute

Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases

Add coriander leaves and serve with any chutney

Notes:

Instead of pressure cooker method Can also cook the kichadi in pan
Potato, cauliflower or any other veggies of your choice can be added
Fresh vegetables can be used instead of frozen
Can skip whole garam masala and prepare kichadi

Custard Powder Halwa | How to prepare Custard halwa

February 5, 2015 By Vidya Srinivasan 37 Comments

...

Baked Corn Tortilla Chips

February 2, 2015 By Vidya Srinivasan 53 Comments

This weekend it was freezing cold here, couldn't go out anywhere. For the chill temperature felt like having some crispy snack. When I was thinking what to do, many recipes came to my mind like Baked Pakoda, baked bonda, baked bread roll, baked bread Tikki but all those recipes demanded some work, lazy me was thinking of some quick snack without much work. Hubby suggested Microwave potato chips but I was out of potatoes, immediately Corn tortilla in kitchen pulled my attention. Got them for Quesadilla, had some 9 tortilla left, so decided to do tortilla chip. These chips is great way to finish your leftover tortilla

Baked Corn Tortilla Chips

Preparation time : 4 mins | Baking time : 15 mins

Ingredients:

Corn Tortilla - 9

Oil - 1 tbsp

Salt - as needed

Basil - 1/4 teaspoon (Optional)

Method:

Preheat oven to 350 degree F.
Stack tortillas one on top of the other and cut them into 2,4,8

Put them in a mixing bowl add oil, salt and basil; gently toss them well some traingles lost their shape, oh nooooo, but who cares as long as it tastes good 🙂

Bake for 14 - 18 mins, turning them in between (after 7/8 minutes) or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 14 mins)
Remove from oven and let it cool for 5 -10 mins before serving, in order to let them fully crisp. Serve it with Guacamole/ Salsa/ cheese dip (We just finished it with an yummy dip)

My Notes:

Instead of mixing them in bowl, can arrange in baking tray brush them with oil and sprinkle salt
Can add spices of your choice like chilli powder, cumin powder,coriander powder, chat masala, onion powder, garlic powder , cayenne pepper, paprika, etc
Can add grated cheese like mozerralla cheese, parmesan cheese, cheddar cheese, pepper jack cheese on the top of tortilla

Poondu Kuzhambu | Poondu Kulambu

January 28, 2015 By Vidya Srinivasan 41 Comments

Poondu Kulambu | Poondu Kulambu recipe | garlic tamarind curry | spicy chettinadu poondu kuzhambu | spicy south indian garlic gravy | south Indian kuzhambu recipe | poondu milagu kuzhambu is healthy tamarind based south Indian kuzhambu recipe. Quick 30 minutes kuzhambu stays good for a week. Poondu kulambu is great postpartum recipe.

Poondu puli kuzhambu

I love tamarind based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, Onion Vatha Kuzhambu are some of my favorites kulambu varieties. I also love Saravana bhavan hotel style kara Kuzhambu. You can make hotel style poondu kuzhambu with freshly ground coconut based sambar paste. Today I have used sambar powder which comes handy for quick 30 minutes kuzhambu.

Can I use store bought tamarind paste?

For this recipe I have used homemade tamarind paste. Instead you can soak small lemon sized tamarind, extract tamarind water and prepare kuzhambu. If you are using store bought tanarind paste, adjust the quantity according to it's soreness.

Can I skip tomatoes?

Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, instant puli sadam some of my tamarind based dishes

Why poondu kulambu?

Garlic is very good for health and I love any food prepared with garlic. It is widely used for indian pathiya samayal recipes.. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite indian postpartum recipes

Shelf life of puli kuzhambu

puli based Kuzhambu variety generally stays good for Up to 1 week in fridge

What should be the consistency of the kuzhambu?

In our home we prefer thick poondu kulambu. You can adjust the water according to your desired consistency. Kuzhambu generally thickens over time but if youthink kuzhambu is runny make a slurry with kuzhambu and rice flour and add it to the kuzhambu .

Milagu Kuzhambu

marundhu Kuzhambu

Poondu sadam

vetrilai poondu Saddam

poondu rasam

If you are interested in some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties with tamarind

Kuzhambu varieties without tamarind

Poondu kuzhambu

south Indian spicy poondu kuzhambu recipe

5 from 2 votes

Print Pin Comment

Ingredients

2 tablespoon oil sesame oil
1/2 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
Curry leaves few
12 big Garlic halved
12 small onion halved
1 to mato chopped
1 tablespoon sambar powder
1/4 cup tamarind paste homemade
2 + 1/2 cup of water
1/8 teaspoon turmeric powder
1/8 teaspoon pepper powder
Required salt
1 tablespoon jaggery

Instructions

Firstly add 2 tablespoon of sesame oil and when the oil is hot
Add mustard seeds, fenugreek seeds, and curry leaves; saute let them splutter
Add garlic and saute for 1 minute or till they start to change color
Furthermore add small onion and sauté for 2 minutes till onions turn translucent
Add tomatoes and give a quick mix for 30 seconds
Turn down the flame to low add salt, turmeric powder, sambar powder, and saute in low flame for one minute
Add tamarind paste and give a quick mix
Furthermore add water and boil
Add pepper powder and boil the kuzhambu for 15 minutes; stirring in between
Finally, add jaggery and cook for 10 minutes or till kuzhambu comes to your desired thickness

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

If you don't have homemade taamrind paste, soak small lemon sized tamarind and extract juice
To make poondu kulambu postpartum friendly recipe, reduce sambar powder and increase pepper powder

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

2 tablespoon oil sesame oil

1/2 teaspoon mustard seeds

1/8 teaspoon fenugreek seeds

Curry leaves few

12 big Garlic, halved

12 small onion, halved

1 tomato, chopped

1 tbsp sambar powder

1/4 cup tamarind paste, homemade

2 + 1/2 cup of water

1/8 teaspoon turmeric powder

1/8 teaspoon pepper powder

Required salt

1 tablespoon jaggery

How to make poondu kulambu with step by step pictures

Firstly add 2 tablespoon of sesame oil and when the oil is hot

Add mustard seeds, fenugreek seeds, and curry leaves; saute let them splutter

Add garlic and saute for 1 minute or till they start to change color

Furthermore add small onion and sauté for 2 minutes till onions turn translucent

Add tomatoes and give a quick mix for 30 seconds

Turn down the flame to low add salt, turmeric powder, sambar powder, and saute in low flame for one minute

Add tamarind paste and give a quick mix

Furthermore add water and boil

Add pepper powder and boil the kuzhambu for 15 minutes; stirring in between

Finally, add jaggery and cook for 10 minutes or till kuzhambu comes to your desired thickness

Creamy Broccoli Soup

January 26, 2015 By Vidya Srinivasan 24 Comments

Creamy broccoli soup is a tasty flavorful soul with broccoli. Broccoli soup is one tasty way to make to give broccoli to kids. Cheese makes it extra flavorful.

Broccoli is one vegetable which took me a while may be more than that to try. I should say my first few attempts with broccoli was not great. I try to boil it like cauliflower and will lose it flavorful.

One day when we went to our friend’s house for dinner she made creamy broccoli soup. The moment I heard broccoli o was so doubtful to try it. After seeing the way hubby Enjoyed the soup. I took a sip and loved it.

Finallt I have one favorite dish with broccoli. I got the creamy broccoli soup recipe from my friend and started doing it regularly.

Couple of months back Sujatha from SpicesNTreat asked me for a guest post.

It took me a while (more than that;-)) to send her the recipe. With my LO running around my legs its difficult to capture pictures and draft. The moment I take the camera he comes behind me:-) Luckily Sujatha understood my position and did not mind the delay.

Other soup varieties in a TMF,

Winter calls for soup and I thought of giving my creamy broccoli soup For guest post. My creamy broccoli soup in her space.

If you like broccoli flavor try,

Broccoli stir fry

oven roasted broccoli

Creamy Broccoli Soup

Ingredients:

Broccoli - 1, big cut into florets

Onion - 1/2, roughly chopped

Garlic - 1

Potato - 1, small peeled and cut into small chunks

Water - 2 cups

Butter - 2 tsp

Olive oil - 1 tsp

black pepper - to taste

Kosher Salt - as needed

Heavy whipping cream - 3 tbsp

Cheese - 3 tbsp

Method:

Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan

Transfer the puree to the same pan containing vegetable stock, mix well. Add salt and pepper. Cook in low heat. Add cheese and cream, cook in low heat till the cheese melts, switch off and enjoy the warm soup

Creamy Broccoli Soup

No ratings yet

Print Pin Comment

Course: Soup

Author: Vidya Srinivasan

Ingredients

Broccoli - 1 big cut into florets
Onion - 1/2 roughly chopped
Garlic - 1
Potato - 1 small peeled and cut into small chunks
Water - 2 cups
Butter - 2 tsp
Olive oil - 1 tsp
black pepper - to taste
Kosher Salt - as needed
Heavy whipping cream - 3 tbsp
Cheese - 3 tbsp

Instructions

Add oil and butter to the pan, and when its hot add onion and garlic, sauté till the onions are translucent
Add broccoli and potato and sauté for 2 -3 minutes. Add water and cover the lid. Cook till the vegetables are fork tender and switch off. Let it come to room temperature. Put the vegetables in a mixie/ blender along with little vegetable stock and puree them to a smooth texture. Keep the remaining vegetable stock in the pan
Transfer the puree to the same pan containing vegetable stock, mix well. Add salt and pepper. Cook in low heat. Add cheese and cream, cook in low heat till the cheese melts, switch off and enjoy the warm soup

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Kadala Curry | Kala Channa Curry | Black Channa Gravy

January 23, 2015 By Vidya Srinivasan 41 Comments

Kadala Curry recipe | Kerala style Puttu kadala curry | brown chickpea curry | Kerala kadala curry with step-by-step pictures and video recipe. Check out the video recipes for the kadala curry recipe. If you like the video pls SUBSCRIBE to my channel.

...

Avocado Paratha | Avocado Roti

January 21, 2015 By Vidya Srinivasan 89 Comments

Avocado paratha | Avocado chappathi | Avocado roti with Avocado and wheat flour. Super soft tasty Indian flat bread. Check out the Avocado paratha video and If you like the video pls SUBSCRIBE to my channel

Super soft tasty Indian Avocado paratha | Avocado chappathi | Avocado roti with Avocado and wheat flour(butter fruit). Perfect make-ahead paratha for parties, it stays good for hours. toddler/ Kids friendly tasty and healthy paratha. This Indian take with Avocado makes a filling lunch/dinner.

Avocado is yet another Fruit I got to know after coming to the US. I first rated it in a Mexican restaurant. I first thought they added so much butter into guacamole for that creaminess then I came to know it is avocado that does that magic.😂

Nowadays avocado has become one of my favorite fruit and after hearing their healthy benefits, I started buying them regularly. My frequent take with Avocado is Guacamole in Indian style. In our home, we love this as a side dish for chappati, put it in bread, and do Guacamole Sandwich, a few Mexican styles dishes like Burritos and Quesadilla.

Ever since I heard about Avocado Paratha from my friend, I wanted to try but somehow I kept postponing Finally I did it, and I regretted delaying it, the softest paratha I ever tasted. Nowadays once a week I am doing this.

Try out other parathA recipes in TMF

Spinach roti

Aloo paratha

Mixed veg paratha

My toddler loves it. I always wanted to give him roti but had second thoughts about him chewing it, silly I think it is tough for him to eat. The avocado paratha was the first paratha I tried for him. He loves it, happiness is with healthy recipes becomes a kid's favorite.

Try Nutella Avocado Mousse for yet another tasty treat using Avocado

Avocado Paratha

Super soft tasty paratha with Avocado (butter fruit). Perfect make ahead paratha for parties, it stays good for hours. Kids friendly tasty and healthy paratha. This Indian take with Avocado makes a filling lunch/Dinner.

5 from 8 votes

Print Pin Comment

Course: Paratha

Cuisine: Indian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Vidya Srinivasan

Ingredients

Whole wheat Flour - 1 cup + 1 tablespoon optional
Avocado - 1 small; ripe avocado pitted and mashed around 185 grams
Pepper powder - 1/8 tap
Garlic powder - 1/8 tsp
Salt - as needed

Instructions

In a bowl mash avocado. Add 1 cup of wheat flour, salt, pepper powder, and garlic powder to the mashed avocado pulp; combine well and make a pliable dough. Moisture in avocado should be enough to make dough but if required add 1-2 teaspoon of lukewarm water. I didn't add water
Cover it with a damp cloth and leave it for 30 mins - 1 hour
Take small portions of dough and make small balls; roll them with a rolling pin, dusting wheat flour. Heat a griddle and when it is hot, place the rolled paratha. and cook for a minute or so till the chappati starts puffing, flip it over to the other side. Cook till the other side cooks

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Onion, ginger or any other Masala like garam masala, pav bhaji masala etc. can be added for extra flavors
Paratha cooks well even without oil/ghee/butter
Lemon juice/ Apple Cider Vinegar can be used to prevent Avocado from changing color. I generally won't add, still, my paratha looks and tastes good
Use 2 avocados if it is small. My avocado weighed around 185 grams
Moisture in avocado is enough for the dough. If required sprinkle a tablespoon of water, not more. I didn't add water
Avocado paratha stays good for overnight in room temperature. Stays soft for lunch box
The dough can be made in advance and left overnight. If you are keeping overnight refrigerate the dough. Keep it out for 13 minutes and roll
Keep avocado in room temperature for sometime before making the dough

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Whole wheat Flour - 1 cup (+ 1 tablespoon optional)

Avocado - 1, small; ripe avocado pitted and mashed around 185 grams

Pepper powder - 1/8 tap

Garlic powder - 1/8 tsp

Salt - as needed

How to make Avocado paratha:

In a bowl mash avocado. Add 1 cup of wheat flour, salt, pepper powder, and garlic powder to the mashed avocado pulp; combine well and make a pliable dough. Moisture in avocado should be enough to make dough but if required add 1-2 teaspoon of lukewarm water. I didn't add water
Cover it with a damp cloth and leave it for 30 mins - 1 hour

Take small portions of dough and make small balls; roll them with a rolling pin, dusting wheat flour. Heat a griddle and when it is hot, place the rolled paratha. and cook for a minute or so till the chappati starts puffing, flip it over to the other side. Cook till the other side cooks

Puli milagai thokku | green chilli thokku

January 19, 2015 By Vidya Srinivasan 18 Comments

Grandma’s Milagu thokku recipe

My Amma learned this green Chilli thokku recipe from her grandmother. Milagai thokku is a traditional pickle variety. Extremely spicy thokku variety tastes best with Curd rice/curd Semiya. Without much of the detailed steps, this hot spicy Pachai milagai thokku is super easy to prepare and can be kept for months when stored in an airtight container and refrigerated.

Should I sauté green Chilli and grind?

My mother generally sauté green Chilli and then grind so I follow the same. Sautéing green Chilli gives a nice flavor to the thokku also it helps for smooth green Chilli blend

Should I grind green Chilli for pachadi?

Grinding Chilli is optional. I personally like smooth Pachai milagai pachadi hence I always sauté and grind. If you like biting greeen Chilli you can skip grinding green chilli.

Which oil should I use for milagai thokku?

Sesame oil is recommended as it helps for the shelf life also gives a nice flavor to the Pachadi. You can also use peanut oil or any flavorless oil of your choice.

Can I reduce the amount of oil?

For the spicy green Chilli thokku it is recommended to add extra oil compared to tomato thokku/ Pulikaichal. If you are not planning to keep the thokku for a longer time and like eating spicy thokku you can reduce the oil quantity by half

can I skip jaggery?

Jaggery balance the spicy milagai thokku flavor. You can reduce the amount according to your taste preference but I would recommend using at least little jaggery.

What is a fenugreek powder substitute?

if you don’t have fenugreek powder you can fry roast fenugreek and powder; add it to the milagai pachadi. Alternatively, you can also use fenugreek while tempering.

Other pachadi recipes in TMF

CURD BASED RECIPES IN TMF

pickle recipe collections thokku varieties in TMF

puli milagai thokku

spicy tangy green chilli thokku

5 from 2 votes

Print Pin Comment

Ingredients

Green chilli - 20 80 grams
Tamarind - big gooseberry size 20 grams
Salt - as per taste
Asafetida powder/hing - a generous pinch
Jaggery - 2 tbsp
Fenugreek powder - 1/8 tsp
Mustard - 1/4 tsp
Sesame oil - 4 tablespoon

Instructions

Soak tamarind in little hot water ( enough to soak) for 20 minutes
Add 1 tablespoon of oil and saute the green chili for 2 minutes or till the color changes
Furthermore, add tamarind pulp and salt; give a quick mix and cool
After it is cool grind into a fine paste
Add 2 tablespoon of oil to the pan, when the oil is hot add mustard seeds and let them splutter
Furthermore, add hing and give a quick mix
Add the ground green chilli tamarind paste and saute in medium flame for 30 seconds
Add 1 cup of water and salt if required and cook
Stir well in between and cook till the thokku turns thick and reduce to half the quantity
Add jaggery and cook till the thokku comes together and oil starts oozing out
Finally, add fenugreek powder and give a quick mix
Cook for 30 seconds and turn off the stove. After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Instead of grinding green chilli you can also finely chop them
Add jaggery according to your tase
Thokku is going to be extremely spicy, if you are pregnant or breastfeeding avoid this thokku

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Green chilli - 20 ( 80 grams )

Tamarind - big gooseberry size, 20 grams

Salt - as per taste

Asafoetida powder/hing - a generous pinch

Jaggery - 2 tbsp

Fenugreek powder - 1/8 tsp

Mustard - 1/4 tsp

Sesame oil - 4 tablespoon

How to make green chilli thokku with step by step pictures:

Soak tamarind in little hot water ( enough to soak) for 20 minutes
Add 1 tablespoon of oil and saute the green chili for 2 minutes or till they slightly change color, avoid browning

Furthermore, add tamarind pulp and salt; give a quick mix and cool

After it is cool grind into a fine paste
Add 2 tablespoon of oil to the pan, when the oil is hot add mustard seeds and let them splutter

Furthermore, add hing and give a quick mix

Add the ground green chilli tamarind paste and quickly saute for 30 seconds

Add 1 cup of water and salt if required and cook

Stir well in between and cook till the thokku turns thick and reduce to half the quantity

Add jaggery and sesame oil, cook till the thokku comes together and oil starts oozing out

Finally, add fenugreek powder and cook for one minute or till the thokku comes together as amass

After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice

Kalkandu Pongal | Kalkandu Sadam

January 15, 2015 By Vidya Srinivasan 26 Comments

Kalkandu Pongal | Kalkandu sadham | Kalkandu bath | Kalkandu sadam | sugar candy rice recipe with step by step pictures and video recipe. Check out the kalkandu sadam recipe and If you like the video pls SUBSCRIBE to my channel

Kalkandu Pongal | Kalkandu sadham | Kalkandu bath | Kalkandu sadam is a quick and tasty Indian sweet prepared with rice, sugar candy and milk. Pongal with kalkandu is a creamy, delicious Indian dessert pudding often prepared for kannum Pongal/ mattu pongal/ ugadi and offered as naivedyam/prasad. Kalkandu Pongal tastes divine. Kalkandu Pongal can be easily prepared in pressure cooker and Instapot.

Sugar candy pongal for Kanu

I mostly prepare Kalkandu Pongal for mattu Pongal / kannum Pongal along with Puliyodarai, Coconut Rice, Bagala bath, and Aviyal. Usually, my Amma prepares Vella Sadam / kalkandu Pongal for Mattu Pongal, Usually during Maatu Pongal Amma wakes us (myself and sis) early morning for keeping Kanu. In our patio we keep kanu. For Kanu in sugarcane leaf, we arrange pieces of sugarcane, sakkarai Pongal, kumkum rice, turmeric rice, and curd rice alternatively in small portion, and say "Kakkapidi vachen kannupidi vachen kakkaikellam kalyanum". It was so fun doing this. Nowadays as I couldn't find sugarcane around, my kannu missing sugarcane and our sister time

Can I skip milk for Kalkandu Pongal?

Milk along with saffron gives a nice flavor to the Pongal. When my son was little he use to call to kalkandu Pongal as thick Paal payasam. If you want to cut the milk use water for cooking rice and add little milk towards the end but Pongal prepared with milk tastes best.

Should I grind Sugar candy for Kalkandu Pongal?

If you are using small sugar candy like me grinding is optional. It easily gets melted but if you are using rock candy, pulse it one and use it. Pankarkandu can also be used for making Pongal. If you don't get sugar candy use sugar for making milk Pongal.

Can I cook Kalkandu sadam in an Instant pot?

Yes, you can make Instant pot kalkandu Pongal. Cook the Pongal in rice mode and follow the rest of the procedure.

Pongal recipes | bhogi recipes | kannum Pongal recipes

Paal kootu

Pongal varieties

Paal poli

Milk kesari

Paal payasam

Kalkandu Pongal | Kalkandu Sadam

Tasty kalkandu pongal

5 from 1 vote

Print Pin Comment

Course: Pongal

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Raw Rice or sona masoori rice - 1/2 cup
Milk - 2 cup
Water - 1 cup
Small Kalkandu / Sugar Candy - 1 cup Adjust according to your sweetness
Saffron - generous pinch
Cardamom Powder - 1/2 tsp
Ghee - 2 tbsp
Cashew but - 10
Raisin - 2 tbsp
Salt - a pinch

Instructions

Wash rice well and soak in hot water for at least 30 minutes
Drain the water and transfer the rice into a pressure cooker
Furthermore, add 1 cup of milk and 1 cup of water and turn on the stove on medium flame
Mix well and cook till the milk turns warm, add saffron and continue cooking
Cook till the mixture turns froth, before closing the cooker mix well, make sure milk/rice does not stick to the cooker
Pressure cook for 4-5 whistles and turn off the stove
Once when the pressure release naturally open the cooker and mash the rice well
Add 1 cup of sugar candy and 1 cup of warm milk and mix well; close the lid and rest it for 20 minutes (Sugar candy will melt in the warm condition)
Open the cooker lid and mix well, cook on medium flame
Add cardamom powder, 1 tablespoon of ghee, and pinch of salt; mix well
Mix well now and then and cook for 3-4 minutes until Pongal comes together; turn off the stove
In a pan add 1 tablespoon of ghee and turn on the stove on medium heat
After the ghee turns hot add cashew and sate till they start changing color
Add raisins and cook till they turn golden brown
Transfer the roasted cashews and raisins into the Kalkandu Pongal and mix

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Instead of adding the whole kalkandu can also powder them and add it
I prefer my Pongal in smooth mushy texture, mush Pongal according to the texture you desire
1 tablespoon of Moong dal can be added and cooked with rice
Edible camphor, nutmeg, and clove can be added for flavor
You can also add half sugar and half sugar candy
Milk gives a creamy texture to the Pongal. Instead of milk water can be used
Instead of rice, oats/cracked wheat/quinoa can also be used
Instead of pressure cooker, vengala pannai (traditional method) can also be used

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Kalkandu Pongal

Preparation Time: 10 mins | Cooking Time: 30 mins | Serves : 3

Ingredients:

Raw Rice or sona masoori rice - 1/2 cup

Milk - 2 cup

Water - 1 cup

Small Kalkandu / Sugar Candy - 1 cup (Adjust according to your sweetness)

Saffron - generous pinch

Cardamom Powder - 1/2 tsp

Ghee - 2 tbsp

Cashew but - 10

Raisin - 2 tbsp

Salt - a pinch

Method:

Wash rice well and soak in hot water for at least 30 minutes

Drain the water and transfer the rice into a pressure cooker

Furthermore, add 1 cup of milk and 1 cup of water and turn on the stove on medium flame

Mix well and cook till the milk turns warm, add saffron and continue cooking

Cook till the mixture turns froth, before closing the cooker mix well, make sure milk/rice does not stick to the cooker
Pressure cook for 4-5 whistles and turn off the stove