PASI PARUPPU KOOTU/MOONG DHAL KOOTU

INGREDIENTS:

To Cook Dhal:

For Pasi Paruppu Kootu/Moong Dhal Kootu:

To Grind Coarsely:

To Temper and Saute:

METHOD :

• Clean and wash Yellow Moong Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
• Pressure-cook Yellow Moong Dhal(Pasi Paruppu) along with a drizzle of Ghee/Oil, Turmeric Powder and a pinch of Asafoetida for 2 Whistles on a high flame for another 1-2 Whistle on a low flame. 
• The Dhal should be slightly overcooked
• Clean and chop the Bottle Gourd(Sorakkai) into small cubes(Do not remove the skin).
• Add chopped Bottle Gourd to the cooked Yellow Moong Dhal, along with finely chopped Ginger, a pinch of Sugar and Salt.
• Cover and cook for a few minutes until the vegetable is cooked.
• Meanwhile, grind the ingredients mentioned under 'Grind Coarsely' and keep it aside.
• Add the coarsely ground Coconut mixture to the cooked Dhal and Gourd.
• Mix and cook it on a low flame until the raw flavour goes.
• Heat oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Immediately add finely chopped Onions and sauté until onions turn translucent.
• Add cooked Moong Dhal and Bottle Gourd to the tempering and mix well.
• Adjust the consistency of the Pasi Paruppu Kootu to suit your preference.

NOTES :

• This is a slight wet version of Kootu, so slightly overcook the Dhal.
• Grind the Coconut and spices into a coarse mix.
• Can add any vegetable like Snake Gourd, English Gourd, Ridge Gourd, Cabbage, English Gourd, Ash Gourd, Pumpkin, Spinach, Eggplant, Carrot etc., for this Kootu.
• Can substitute Moong Dhal with Bengal Gram Dhal too.
• While preparing for a Virundhu/Sadhya, can avoid adding Onions & Garlic.

MOONG DHAL KHICHDI

INGREDIENTS :

For Seasoning :

METHOD :

• Clean and wash Rice and Moong Dhal until water runs clear.
• Soak this in enough water for 20-30 minutes. 
• After 30 minutes drain the Rice and Moong Dhal well before cooking them.
• Boil 31/2 Cups of Water and keep it aside.
• Heat Oil/Ghee in Pressure Cooker, splutter the ingredients mentioned under ' For Seasoning' one by one, adding Asafoetida finally in a very low flame.
• Saute finely chopped Onions, Green Chillies and Ginger until onions turn translucent.
• Add Turmeric Powder and give a quick stir.
• Add finely chopped Tomatoes and cook them until they turn soft.
• Add soaked Rice and Moong Dhal along with Salt and mix well.
• Pour boiling water to the above and give a quick stir.
• Pressure cook this for 5 full whistles and then for 5-8 minutes in low flame.
• Switch off the flame and wait until the pressure is released.
• Serve hot with a drizzle of Ghee.

NOTES :

• Can dry roast the Moong Dhal before soaking it, this will enhance the flavour and texture.
• Adding spices like Peppercorns, Cloves and Cinnamon is purely optional.
• Adjust the amount of Water to suit your rice variety.
• Rice and Dhal should be well cooked to a mushy consistency.
• If you feel the dish is a bit dry, add some more water and cook on a low flame. 
• Temper all the seasoning ingredients in a very low flame. 
• Care should be taken not to burn the spices, which will spoil the flavour of the dish.
• As soon as you add Asafoetida immediately follow it with Onions etc.,
• Do not allow the Cumin Seeds and Asafoetida to burn.
• Can add few vegetables like Carrot, English Gourd, Potatoes etc., if your prefer.

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

Today is Thiruvonam, yet another Onam Season - Onakkaalam!!!

    Yet another Onam with yet another Classic Payasam - Kalyana Payasam.

    'Payasam Culture' has a special place in Indian Cuisine. Payasam/Pradhaman has been an essential dish throughout the history of the Indian culinary heritage.  No Banquet/Feast would be considered complete without this delectable classics. It is commonly served during Festivals, Ceremonies, Feasts and Celebrations. This Payasam is uniquely served in a Wedding Banquet and is predominant in Tamil Brahmin Weddings.  The concept of this Payasam is blending two types of Dhals, which commemorates the earthly ceremony of match made in heaven of two individuals in a Marriage. So this type of Payasam is served in Tamil Brahmin Weddings.  The uniqueness of this Payasam is the blending of two types of Dhals -  Pasi Paruppu(Moong Dhal) & Kadala Paruppu(Bengal Gram Dhal) which needs individual cooking time. 

    Recently while watching a movie, an anthology there came a short film based on popular Tamil writer, Thi.Janakiraman's short story - 'PAYASAM'.  A story which goes along with the depiction of a person's hatred towards his nephew.  The backdrop goes along in a typical Tamil Brahmin wedding scenario    and there they show few scenes on Wedding cooking.  The cook explains about this Kalyana Payasam or Paruppu Payasam and the speciality why this Payasam is served in Weddings.  But the irony of the story is that the whole Vat of this wonderful Payasam is poured out by the person who hates his nephew.  An imbecile act of an individual to bring  a bit of worry to his opponent.  

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

Cuisine - Tamilnadu (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Medium
Serves - 4- 6
Author - SM

HOW TO COOK KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

INGREDIENTS:

For Kalyana Payasam - Kadala Paruppu & Pasi Paruppu Payasam

For Garnishing:

Ghee - 2 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.

METHOD:

For Kalyana Payasam - Kadala Paruppu & Pasi Paruppu Payasam:

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5-6 minutes and strain for any impurities.
• Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
• Cook Moong Dhal in 11/4 Cups of water until it turns soft.
• Allow it to cool and mash it up slightly.
• Soak Bengal Gram Dhal for about 1 hour.
• Once soaked, drain and discard the water used for soaking.
  
• Cook Bengal Gram Dhal in 1-11/2 Cups of Water until it turns soft and cooked.
• Once cooked, mash Bengal Gram dhal well.
• Alternatively, can pulse it up in a mixer-grinder briefly.
• Now, heat Ghee in a wide heavy bottomed pan or bronze Uruli.
• Add in the mashed Bengal Gram Dhal and sauté it on a low flame until the raw flavour goes.
• Then add the cooked Moong Dhal and sauté it on a low flame for a few minutes.
  
• Pour in the Jaggery Syrup to the above and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few more minutes, stirring it continuously or until it reaches the desired consistency.
  
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add the fried Coconut slices, cashews and nuts to the Kalyana Payasam and mix well.
• Serve Kalyana Payasam hot or cold.  

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

NOTES:

• Dry Roasting the Moong Dhal gives a wonderful flavour to the Payasam.
• Moong Dhal can be cooked in a pressure cooker.  Cook on a high flame for a Whistle and then lower the flame and cook for another 2 whistles or for five minutes. 
• Mashing the cooked Moong Dhal is optional, Can leave the dhal as such too.
• I mash half of the Dhal and leave the rest as such.
  
• Soaking the Bengal Gram Dhal speed up the cooking process.
• Bengal Gram Dhal can be cooked in a pressure cooker.  Cook on a high flame for 2-3 Whistle and then lower the flame and cook for another 4-5 whistles or for about 8 minutes. 
• Once cooked mash the Dhal well.  Alternatively, can pulse it in a Mixer briefly.
  
• Frying the mashed dhal in Ghee gives a wonderful aroma and removes the raw flavour from the Bengal Gram Dhal.
  
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder is totally optional.

THINAI PONGAL - FOXTAIL MILLET PONGAL

    The arrival of January reminds me of the Pongal Season. When you say Pongal, it is both the Harvest Festival celebrated in Tamil Nadu & it is also a Dish. The Festival & the dish commemorates each other. When we say Pongal cooked for the harvest festival, then it is mostly the Sarkkarai Pongal or the Sweet version, where Rice & Moong Dhal is cooked & then sweetened with Jaggery, flavoured with cardamom and garnished with Nuts & Raisins fried in Ghee. 

    Once my husband's colleague asked, is there anything at all as a Savoury Pongal? But a savoury version of the same exists which is a popular South Indian Tiffin item - the one & only "Ven Pongal alias Khara Pongal". Commonly served in most of the restaurants and it is also one common dish served as a breakfast item during functions & weddings. Though the ingredients remains the same as for a Sweet Pongal, the savoury version that is Ven Pongal is seasoned with mild spices like Pepper & Cumin seeds and cooked with a copious amount of Ghee. A good dose of Ven Pongal or Khara Pongal for breakfast is good enough to doze you off. My son used to say it is as "Potha Potha Pongal", maybe a kid's words for the heaviness and dizziness it creates. I mostly cook Ven Pongal for dinner, and hence the dizzy effect does not give much of a trouble. But trust me it is a comfort food, mild to your stomach & a distant relative of North Indian Khichdi.  

    This Ven Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Thinai or the Foxtail Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

    You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like Kodo Millet(Varagu Arisi), Little Millet(Samai), Barnyard Millet(Kuthiraivali). I have cooked this Millet Pongal in a Pressure Cooker. Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal and yah, don't forget to add an extra bit of Ghee. Can follow the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious & it is truly a comfort dish that is so easy to make, healthy and can eat it for any meal of the day.  

For more TIFFIN ITEMS, Click here...

Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


For more PONGAL RECIPES, Click here...
 

HOW TO COOK THINAI PONGAL - FOXTAIL MILLET PONGAL 

THINAI PONGAL - FOXTAIL MILLET PONGAL

 

INGREDIENTS:

For Thinai Pongal:

For Tempering:

METHOD:

• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Thinai(Foxtail Millet) for at least 3-4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Thinai (Foxtail Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Thinai (Foxtail Millet) and Moong Dhal.
• Heat ghee in a pan, fry Cashew nuts in it, splutter Cumin seeds, whole Peppercorns and give a quick stir.
• Cumin seeds should not burn, so immediately add Green Chillies, finely chopped Ginger and Curry Leaves and give a quick stir.
• Add the cooked Thinai (Foxtail Millet) and Moong Dhal to the above and mix gently until all the ingredients are well incorporated.
• Can add 2-3 tspns of extra ghee to this Millet Ven Pongal/Khara Pongal at this stage, if preferred.
  Switch off the flame.
• Can serve Thinai(Foxtail Millet) Pongal hot with Sambar, Puli Kolambu, Khara Kolambu or any Chutney of your choice.

THINAI PONGAL - FOXTAIL MILLET PONGAL

NOTES:

• Dry roasting the Moong Dhal enhances its aroma and gives an even texture while cooking.
• Dry roast the dhal on a very low flame. Do not to burn the dhal.
• Can crush pepper and cumin seeds slightly, which would enhance the flavour. 
• Crushing the spices is a good idea if you do not like to bite into whole peppercorns.
• Fry the Cumin Seeds on a very low flame. It shouldn't splutter or burn, which will alter the taste of the Millet Pongal. 
• Temper all the ingredients on a very low flame.
• Can cook the same recipe with Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. 
• Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. 
• And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal.
• Can use the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too.
• We need the Millets and dhal to be well cooked(slightly mushy) for Pongal.
• Adding extra ghee is strictly optional.