PARUPPU VADAI

     

    Vadai is a popular South Indian Snack, made with soaked lentils, which are soft inside and crispy outside. It has its special mention in ancient Indian text as 'Vataka'.  It is believed to have originated in Tamilnadu in South India and has since spread its popularity throughout India, Sri Lanka, Mauritius, Singapore and Malaysia. It is not only an everyday snack in an Indian community but also offered as Naivedyam or offerings to the God.
     Vadais are most commonly made with a variety of lentils.  Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals and Raw Rice.  It is commonly seasoned with Onions and Green Chillies.  Some versions have shredded Greens(Spinach) or Cabbage or Shrimps in it.  Whereas when these Paruppu Vadais are made for Naivedyams they do not add Onions or Garlic in it.
     Paruppu Vadai mark its popularity due to their mild flavour from the lentils and its excellent crispy texture.  Paruppu Vadai goes well with Coconut Chutney. It's wonderful to be had along with hot-hot Coffee or Tea. It is not only a snack but can also be had as a side dish for Lunch.  One best combination to go along with Rice & Sambar/Rasam/Curd.


Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 15 - 20 Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE PARUPPU VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Urad Dhal - 2 Tbspn
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

• Wash and Soak the Dhals for 2 Hours.
• Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• Add few teaspoons of water, if needed.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Paruppu Vadai mix and flatten them with your hands.
• Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
• Drain the Paruppu Vadai on paper towels.
• Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
• Paruppu Vadai goes well along with hot-hot Coffee or Tea. 

NOTES :

• Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
• Adjust the amount of Spices to suit your preference.
• Soak the Dhals just for two hours.
• Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
• Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
• Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.

UZHUNDHU VADAI / MEDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack I have devoured on, since childhood.  I love this Uzhundhu/Uludhu Vadai for its crispiness and its light texture.  Least to mention the tasty and flavour filled Annapoorna Gowrisankar Sambar Vadais.  It is always on my eat list whenever I go to my home town - Coimbatore.  Getting nostalgic as always.
     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside).  I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts.  That is the trick to ensure that they are evenly cooked even at the centres.
      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).  I love the taste of whole Peppercorns in these Vadais, can add powdered peppercorns too.  If you are preparing it for Pooja/Naivedyam avoid adding Onions.
     Serve it as a tea time snack or as a side dish for Breakfast or Lunch along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais or in seasoned Curd(Yoghurt) mix for Thayir Vadai.  Simply garnish it with grated Carrots, Coriander Leaves, finely chopped Onions and Kara Boondhi for a twist.

For more Tea Time Snacks click here...

Cuisine : South Indian
Recipe Type : Snacks
Spice Level  : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM

Soaking Time - 30 minutes to 2 Hours
Preparation Time - 30 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK UZHUNDHU VADAI / MEDHU VADAI

INGREDIENTS :

For Grinding :

Urad Dal – 1 Cup
Ginger - a Small Piece
Green Chillies – 2 - 3 Nos.
Ice Water - 2-3 Tbspns

To Mix :

Onion - 1 No
Curry leaves – 1 Sprig
Pepper Corns - Few
Asafoetida - 2-3 Pinches
Salt – To Taste

For Deep Frying :

Oil

METHOD :

Soaking :

• Clean and Wash Urad Dhal until water runs clear.
• Soak Urad dhal in water for about 30 minutes - 2 Hours.
• Use whole Urad Dhals for best results.
• Do not over soak the dhals. 
• Drain the soaked Urad Dhals before grinding them. 

Grinding:

• Grind soaked Urad Dhal in a Wet Grinder/Food Processor with very less water.
• Add Urad dhal into the running Wet Grinder(let the grinding tub be wet).
• Just Sprinkle some water, about 2-3 Tbspns of water would be enough for grinding the whole batch.
• Wipe the Urad dhal sticking on to the walls of the wet grinder with wet hands.
• This is to ensure even grinding.
• I usually grind Green Chillies and Ginger along with Urad dhals for Medhu Vadais.
• If doing so, grind it initially before grinding Urad Dhal.
• Grind the Urad Dhal for about 15-20 Minutes or until they are fluffy.
• The consistency of the batter should be very thick.
• Can grind the Urad dhal with Ice Cold water.
• Alternatively, can leave the ground batter inside the refrigerator for about 30 minutes or in the freezer for 10 minutes before frying them.

To check for the Consistency :

• Scoop the ground batter with your hand and try dropping it down. It should not fall down.
• Or drop a Teaspoon of batter into a bowl of water, the batter should float and should not get mixed into the water.

To Mix :

• Add finely chopped Onions and Curry Leaves to the ground Urad Dhal batter.
• Add Peppercorns, Asafoetida along with a dash of Salt and mix well.
• Add the Seasoning just before frying the Vadais.
• Otherwise, the batter tends to become runny, which will alter the texture of the Uzhundhu Vadai.

To Deep Fry :

• Heat Oil in a deep pan.
• Wet your hands and take a handful of Batter and make a small ball out of it.
• Make a small hole with your thumb at the centre of the Medhu Vadai.
• Carefully drop the shaped Uzhundhu Vadais into the hot oil.
• Deep fry the Uzhundhu Vadais on a medium flame until they turn crispy and golden brown in colour on both the sides.
• Remove them with slotted spoons and line them up on paper towels.
• Serve it hot along with Coconut Chutney and Sambar.

 NOTES :

• If the Ulundhu Vadais drink much oil, it means the batter has more water, adjust accordingly.
• Can add few teaspoons of Rice Flour/Corn Flour/All-Purpose Flour to the batter.
• Do not oversoak the Urad Dhal.  If it is unavoidable, store it in the refrigerator until you grind them.
• Using Ice water yields fluffy and crispy Vadais.
• Can grind the batter in food processor/mixer grinder too, but for better results grind the batter in a Wet Grinder.
• Wet Grinders add volume to the batter.
• Can keep the batter in the refrigerator for 30 minutes or in the freezer for 10 minutes before frying the Medhu Vadais.  
• Add Salt and Seasonings to the batter just before frying, otherwise, it will make the batter watery.
• Can soak few teaspoons of Tuvar/Bengal Gram Dhal along with Urad dhal, this will yield you with a perfect golden brown coloured Ulundhu Vadais.
• Avoid adding Onions if you are preparing Uzhundhu Vadai/Medhu Vadai for Naivedyam/Prasadham.

 

The following factors play a vital role in perfectly textured Uzhundhu Vadais

• Good Quality of the Urad Dhal does half of the job. 
• Do not over soak.
• Grind with Less Water(Ice Water preferably).
• Add Salt and Seasonings just before frying the Medhu Vadais.
• Fry the Uzhundhu Vadais on a medium flame.

MOONG DHAL SUNDAL

      Moong Dhal/Pasi Paruppu Sundal is a simple recipe prepared with Dhal and simple seasonings.  These tiny looking crunchy dhals with a mild nutty aroma serve best along with a Rasam.  Yellow Moong Dhal is extremely light and very easy to digest, all the more they are very easy to cook.  Moong Dhals are considered to be superfoods as they are packed with protein and very low in carbohydrates.
     Compared to other dhals, Moong Dhal is one of the low carb pulses.  As it is one of the easily digestible dhals, it is free from gas too.  But it lacks fibre compared to Green Moong Dhal. Moong Dhal with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal. Moong Dhal/Pasi Paruppu Sundal is an extremely easy recipe but the trick to get perfectly cooked Moong dhals plays a major role in the looks and texture of the dish.

For more MOONG DHAL Recipes, Click here...

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

To read about Moong Dhal and its Benefits, Click here...


HOW TO COOK MOONG DHAL SUNDAL

INGREDIENTS : 

For Moong Dhal :

Moong Dhal - 1/2 Cup
Turmeric - a Pinch
Salt - To Taste
Ghee - 1/2 Tspn
Water - 11/2 Cups

For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.(Optional)

Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)

METHOD : 

To Cook Moong Dhal in Pressure Cooker :

• Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with Turmeric Powder, Ghee and Salt.
• Pressure cook the dhal for a whistle on a high flame.
• Switch off the flame and allow to pressure to release. 
• Allow it to cool and fluff up the dhal.

To Cook Moong Dhal in a Sauce Pan : 

• Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Add about 2 Cups of Water and allow it to boil.
• Add the dhal along with Turmeric Powder, Ghee and Salt in the boiling water.
• Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.
• Can use this water used to cook the dhal to prepare Rasam.

For Moong Dhal Sundal :

• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions and Green Chilies until onions turn translucent.
• Add cooked Moong Dhal and give a quick stir. 
• Sprinkle grated Coconut along with a pinch of Sugar and mix well.
• Leave the Moong Dhal Sundal on a low flame for about a minute.
• Serve Moong Dhal Sundal along with Rice and any Curry/Rasam of your choice. Goes well with Chapathis too.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Moong Dhal should not be overcooked for this Sundal.
• Can avoid adding Onions while cooking Moong Dhal Sundal for Naivedyam/Prasadham.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

     Today is Onam - Thiruvonam.  A year-long wait, when the King comes knocking the doors of God's Own Country. The land gets ready to welcome the King - Mahabali.  A festive mode clings along with a 10 day long celebrations starting from Atham and Thiruvonam is the next big day.

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"Panagam Recipe – A Cooling Naivedhyam for Ram Navami and Other Festivals"

    The festive season is upon us, with Navratri followed by Diwali just around the corner. And what better way to kick-start the celebration than with a traditional and refreshing drink – Panagam? This sweet and cooling beverage is more than just a festival staple; it’s a time-tested remedy that has been celebrated for centuries in South India. In the midst of busy days filled with Golu displays and Navratri chores, Panagam can be your go-to drink for quick refreshment.

If you’re planning to prepare a range of Naivedhyam/Prasadham Recipes this Navratri, I’ve got you covered with Easy Sundal Recipes, Sundal Podi, and some quick-fix sweets to make your festival stress-free!

What is Panagam?

    In Sanskrit, Panaga means a "sweet drink." This humble drink, made with jaggery and lime juice, flavoured with dry ginger and cardamom, is a traditional offering during festivals such as Ram Navami, Radha Kalyanam, and Narasimha Jayanthi. In South Indian homes, particularly in Tamil Nadu, Andhra Pradesh, and Karnataka, Panagam is served as a Prasadham during these auspicious days.

    Most of these festivals fall in the summer months, making Panagam the perfect cooling offering to Lord Rama and Narasimha. The inclusion of ingredients like jaggery, lime juice, and dry ginger is not just for taste but for their cooling properties that help the body stay hydrated and refreshed. It serves as one of the best summer coolant drinks.

The Significance of Panagam During Ram Navami:

    Traditionally, Panagam is offered as a Naivedhyam on Ram Navami, the birth celebration of Lord Rama. Ram Navami, celebrated during the hot summer months, calls for offerings with cooling properties to combat the heat.

Along with Neer Mor (spiced buttermilk) and Kosambari (South Indian salad), Panagam is considered a must-serve during Ramnavami.

 

    This isn’t just a culinary tradition; there’s science behind it. Jaggery is packed with natural electrolytes and carbohydrates, making it an ideal antidote to dehydration. Dry ginger soothes the stomach, while cardamom aids digestion. This drink isn’t just about quenching thirst but is also a simple yet effective way to rehydrate and replenish vital body salts during the summer.

Health Benefits of Panagam:

• Jaggery: Known as a medicinal sweetener in Ayurveda, jaggery is rich in minerals and acts as a natural coolant. It’s loaded with electrolytes and helps the body regain its strength after sweating in the heat.
• Dry Ginger: This spice helps soothe the stomach and aids digestion, making it an important ingredient in Panagam.
• Cardamom: Apart from its sweet aroma, cardamom has cooling properties and is great for digestion.
• Lemon Juice: Refreshing and tangy, it brings the much-needed citrus punch to the drink, while also helping balance the sweetness of jaggery.

Recipe Type - Drink
Difficulty - Easy
Serves -2
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 5 Minutes

Step-by-Step Guide to Making Panagam – A Traditional Refreshing Drink

Panagam Served as Naivedyam - A Refreshing Festival Drink

 

Authentic South Indian Lemon Rice Recipe

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