 |
Masala Dosa: A Crispy Delight from the Heart of South India |
Showing posts sorted by date for query south indian breakfast items. Sort by relevance Show all posts
Showing posts sorted by date for query south indian breakfast items. Sort by relevance Show all posts
 |
| Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney |
Spicy Chinna Vengaya Chutney Recipe | Small Onion Chutney
When it comes to side dishes for popular South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Sambar and Coconut Chutney usually take the spotlight. However, there are underrated chutneys that deserve special mention, like the flavourful and versatile Chinna Vengaya Chutney. This spicy chutney, made with shallots or small onions, adds a unique twist to your meal. Learn how to make this delicious Chinna Vengaya Chutney with this easy recipe and elevate your dishes.
The Rojapoo Chutney Story In my household - My Mom used to make a quick fix chutney that was a variation of Ulli Mulagu Chalichathu. She lovingly named it Rojapoo Chutney for me when I was a kid, with the sole intention of making me eat Idli and Dosas with this spicy chutney. To entice me, she would convince me that it was made with delicate rose petals, which gave it a pink colour. She added a bit of green chillies for spiciness and drizzled coconut oil over the chutney to enhance the flavours. As I grew older and started cooking myself, I put my own twist on the chutney by substituting green chillies with red chilli powder. To this day, these chutneys hold a special place in my kitchen, reminding me of those cherished childhood memories.
"Click here to explore my version of a spicy twist with Vengaya Chutney."
Add a zing to your South Indian meals with this delicious and spicy Chinna Vengaya Chutney. Made with small onions, this under-celebrated chutney brings a burst of flavour to your favourite dishes. Try this easy-to-make recipe and elevate your culinary experience. Enjoy the Chinna Vengaya Chutney with various breakfast or dinner items for a delightful and satisfying meal. And remember, every chutney has its own story, just like the delightful Rojapoo Chutney that brings back fond childhood memories.
For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food
Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 10-15 Minutes
Cooking Time - 10-15 Minutes
Flavourful Chinna Vengaya Chutney Recipe for a Spicy Twist/Elevate Your South Indian Dishes with Small Onion Chutney
 |
| Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney |
Ingredients:
For Chinna Vengaya Chutney:
Gingelly Oil - 1 TablespoonSmall Onions/Indian shallots - 1 Cup
Big Onion - 1 No.(Big)
Garlic - 8–10 cloves
Dry Red Chillies - 4 No's.
Kashmiri Red Chillies - 3 No's.
Tamarind - 1/2 a Lemon size
Salt - To Taste
Water - 1/2 Cup
For Tempering:
Gingelly Oil - 2 TeaspoonsMustard Seeds - 1/4 Teaspoon
Urad Dhal - 1/2 Teaspoon
Dry Red Chillies - 2-3 No's.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Jaggery - 1/2 Teaspoon (Optional)
Method:
For Chinna Vengaya Chutney:
- Heat Gingelly Oil in a pan.
- Add Dry Red chillies and Kashmiri Dry Chillies and fry it on a low flame for a few minutes.
- Remove it from the oil and keep it aside.
- In the remaining oil, add small onions, chopped regular onions, garlic, and salt.
- Add 1/2 a lemon-sized tamarind and give a quick stir.
- Sauté it for about 6–7 minutes until the onions turn slightly brown and translucent.
- Remove from heat and let it cool.
- Grind the onion mixture along with the roasted chillies into a smooth paste.
- Avoid adding water while grinding. Set aside.
For Tempering:
- Heat Gingelly Oil in a pan, splutter mustard seeds, add urad dhal. Let it turn into light golden colour.
- Add dried red chillies, curry leaves, and asafoetida and fry it on a low flame for a few seconds.
- Now, pour in the ground onion paste to the pan.
- Rinse the mixer jar with 1/4 cup of water and add it to the pan.
- Optionally, add half a teaspoon of powdered jaggery for added flavour.
- Sauté the chutney for a couple of minutes until it thickens to the desired consistency. Avoid overcooking, as the onions are already cooked.
- Serve the flavourful Chinna Vengaya Chutney with a variety of South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.
Tips and Notes:
Variety of Chillies:
For an authentic flavour, use a combination of Kashmiri red chillies and Normal dry red chillies. The Kashmiri chillies not only add a vibrant colour but also lend a unique taste to the chutney. However, if you don't have access to Kashmiri chillies, you can omit them and use only the regular dried red chillies.
Roasting Chillies:
Take care not to overcook or burn the dried red chillies while sautéing them. They can quickly turn bitter if exposed to high heat for too long. Sauté them just until they become plump and aromatic.
Sautéing Onions:
When sautéing the small onions and regular onions, aim for a golden brown colour and translucent. This helps enhance the depth of flavour in the chutney.
Grinding the Onion Mixture:
While grinding the onion mixture along with the roasted chillies, refrain from adding water. This ensures a thicker consistency and concentrated flavours in the chutney. However, if needed, you can add a small amount of water sparingly.
Tempering the Chutney:
The tempering process adds an aromatic touch to the chutney. Allow the urad dhal to turn golden brown before adding the mustard seeds, dried red chillies, curry leaves, and asafoetida. This enhances the overall flavour profile of the chutney.
Adjusting Consistency:
If you prefer a thinner consistency for the chutney, you can add a little water while sautéing the onion mixture or during the tempering stage. However, be cautious not to make it too runny, as the chutney should have a slightly thick texture.
Adding Jaggery:Including jaggery in the chutney helps balance the flavours by adding a subtle sweetness. It can be omitted if you prefer a purely spicy chutney or adjust the amount according to your taste preference.
Serving Suggestions:
The Chinna Vengayam Chutney pairs well with various South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai. However, feel free to experiment and enjoy it with other dishes or as a dip for snacks.
Remember, cooking is a creative process, so feel free to adjust the spice levels, ingredients, or proportions based on your personal taste preferences. Enjoy the delicious and flavoursome Chinna Vengayam Chutney!
 |
| GETTI CHUTNEY RECIPE |
"Getti Chutney" is a term used in South Indian Cuisine. It refers to a
thick and coarse coconut chutney that has a chunky texture. The word
"getti" in Tamil means "lumpy" or "thick," which perfectly describes
the texture of this chutney. It is typically made by grinding fresh
coconut, roasted Chana Dhal commonly called Pottukadalai, Green Chillies, Ginger,
and other spices together.
Getti Chutney, a versatile condiment, is commonly enjoyed as a side dish with popular South Indian breakfast items such as Idli, Dosa, Uthappam, Paniyaram, as well as with other dishes like Pongal, Upma, Sevai, and Kichadi. It also complements snacks like Vadai, Bajji, and Bonda. Personally, I find that Getti Chutney pairs exceptionally well with Lemon Rice and Puliyodharai (Tamarind Rice). The combination of coconut, pottukadalai, and spices creates a
delightful flavour that complements the simplicity of these dishes.
Traditionally, Getti Chutney is ground using an Ammikkal, a flat stone mortar and a cylindrical pestle. It is known for its effectiveness in grinding various spices, herbs, and other ingredients used in South Indian cuisine. It provides a unique texture and flavour to the ground ingredients, giving dishes an authentic taste. It is believed that the slow grinding process in the ammikkal helps retain the natural flavours, helps release the essential oils and aromas of the ingredients, resulting in rich and flavourful preparations.
Using an ammikkal requires a bit of physical effort and patience compared to modern kitchen appliances like blenders or food processors. However, many people still prefer the traditional method as it is believed to enhance the taste and texture of the dishes. So, when preparing recipes like Getti Chutney, using an ammikkal can add a traditional touch and elevate the flavours of the chutney, resulting in a more aromatic and delicious chutney.
 |
| GETTI CHUTNEY RECIPE |
Overall, the ammikkal is a cherished kitchen tool in South Indian households, valued for its ability to grind ingredients to perfection and create authentic flavours in traditional recipes. While many households continue to rely on the traditional kitchen tool, the ammikkal, for grinding spices, herbs, chutneys, and masalas, there are alternatives for those who prefer convenience. Personally, I opt to use a blender (mixie) and stick to the smaller jar, adding only a small amount of water while grinding the ingredients for a Getti Chutney. This allows me to achieve a texture similar to the one obtained when using an ammikkal. But whenever it comes to an Authentic Getti Chutney Recipe it is always best when ground in an Ammikkal.
Getti Chutney holds a special place in Tamil cinema, often being featured in memorable scenes. One such instance is in the dialogue, "Annanukku Idli Getti Chutney Parcel!" However, personally, I associate Getti Chutney with a delightful scene from the Tamil movie "Marina." In this scene, the protagonist mischievously decides to surprise his girlfriend on her birthday. Instead of conventional gifts, he playfully presents her with a box of Idli accompanied by a generous serving of Getti Chutney. This playful gesture showcases the characters' sense of humour and their shared love for South Indian cuisine. It adds a light-hearted touch to the film, highlighting the playful dynamics and their affinity for unique surprises in their relationship.
For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food
Cuisine - South India
Recipe Type - Condiment: South Indian Chutney
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 5 - 10 Minutes
To explore an extensive range of SOUTH INDIAN BREAKFAST DISHES, click this link...
TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE -
SOUTH INDIAN CONDIMENT
 |
| GETTI CHUTNEY RECIPE |
INGREDIENTS:
For Getti Chutney:
Grated Coconut - 1 CupPottukadalai ( Roasted Gram Dhal) - 1/4 Cup
Green Chillies - 2–3 Nos.
Ginger - a small piece (Optional)
Curry Leaves - a Sprig
Salt - To Taste
Water - as Needed
METHOD:
- In a blender or mixer grinder, add the grated Coconut, Pottukadalai, Green Chillies, ginger & Curry Leaves.
- Add salt to taste.
- Blend the mixture until you achieve a coarse or slightly smooth consistency.
- You can add a little water if required to facilitate blending.
- Taste the chutney and adjust the salt and spice level if needed.
- Transfer the Getti Chutney to a serving bowl or container.
- This particular Getti Chutney does not require tempering.
- Serve the Getti Chutney with Idli, Dosa, Vadas, or any other South Indian dish of your choice.
 |
| GETTI CHUTNEY RECIPE |
NOTES:
- The above method is how I usually make.
- I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
- For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding. Temper as usual and serve.
- Adjust the amount of Green Chillies according to your spice preference.
- Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
- Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.
 |
| IDLI WITH IDLI RAVA |
It's important not to confuse this with Rava Idli, which is a different variation prepared with semolina soaked in curd which was innovated and popularized by MTR (Mavvali Tiffin Room) from Karnataka cuisine. After discovering Idlis made with Idli Rava at the same restaurant, I was inspired to replicate the texture and softness in my own kitchen. This coarsely ground rice variety brings a unique twist to the traditional Idli, making it a popular choice among food enthusiasts. Now we can easily recreate the soft and fluffy texture right in your own kitchen. Let's embark on a culinary journey and create a soft and delicious Idlis that will delight your taste buds!
Idli Rava, often referred to as the cream of Rice, is the star ingredient in this recipe. It simplifies the cooking process and reduces soaking time, making it a convenient option for busy mornings. Idli Rava brings a unique texture and flavour to the Idlis. The fine granules of rice add a delightful taste that will leave you craving more.
 |
| IDLI WITH IDLI RAVA |
Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Author - SM
Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes
To discover a VARIETY OF IDLI RECIPES, click here...
DELICIOUS IDLI DELIGHTS : UNLEASH THE MAGIC OF IDLI WITH IDLI RAVA
 |
| IDLI WITH IDLI RAVA |
INGREDIENTS:
Idli Rava - 4 CupsUrad Dhal (Black Gram Dhal) - 1 Cup
Fenugreek Seeds - 1 Tablespoon
Water - for Soaking and Grinding
Salt - To Taste
METHOD:
Soaking the Ingredients:
- Start by rinsing the Idli Rava under running water to remove any impurities.
- Next, soak the Idli Rava in an ample amount of water for 4–5 hours or overnight, ensuring that it is fully submerged.
- Similarly, rinse the Urad Dhal and Fenugreek Seeds under running water for 2–3 times or until the water runs clear.
- Then, soak the Urad Dhal in an ample amount of water for approximately 4–5 hours or overnight.
- Remember to soak the Idli Rava and Urad Dhal separately to achieve the desired result
Grinding the Batter:
- Drain the water from the soaked Urad Dhal and Fenugreek Seeds. Transfer them to a blender or wet grinder.
- If, grinding in a Mixie/blender, to prevent overheating of the batter, it is recommended to cool down the Urad Dhal before grinding.
- You can achieve this by placing the soaked Urad Dhal in the refrigerator for some time or adding a few ice cubes while grinding.
- And make sure to grind the Urad Dhal in batches, adding just the required amount of water.
- If you are using a wet grinder to grind the batter, you may not need to worry about overheating.
- Grind the Urad Dhal and Fenugreek Seeds into a smooth, fluffy batter, adding water gradually.
- Aim for a thick yet pourable consistency.
- This process may take around 15–20 minutes of grinding.
- Drain the water from the soaked Idli Rava & add it to the ground Urad Dhal batter.
- Alternatively, can drain the water from the Idli Rava and leave it in a colander for a few minutes before adding it into the Urad Dhal batter.
- Add salt & mix well until combined. The batter should be thick, yet slightly flowing.
*By following these additional steps, you can ensure that the batter doesn't heat up excessively during the grinding process, resulting in a better texture for your Idlis.
Fermentation:
- Cover the batter with a clean cloth or lid and let it ferment in a warm place for 8–10 hours or overnight.
- Ideal fermentation temperature is around 80 °F (27 °C), allowing the batter to rise and double in volume.
- Fermentation time depends upon the volume of the Batter, weather and region you live.
- Once fermented the batter would have frothed or increased in volume.
- Thoroughly mix the batter with a ladle with quick movements (If you have not added salt at the initial stage, add salt now).
- This is to induce air into the batter.
- The batter is now ready
for making Idlis.
STEAM COOKING THE IDLIS:
- Fill the Idli Vessel/Steamer with water and cover it. Bring the water to a boil over medium-high heat.
- Grease the Idli moulds with oil or ghee. Alternatively, you can line the moulds with muslin cloths.
- Spoon a ladleful of Idli batter into each mould, filling them evenly.
- Carefully place the Idli moulds into the steamer and tightly cover them with the lid.
- Steam cook the Idlis for approximately 4–5 minutes on high heat, then reduce the heat to medium-low and cook for another 3–5 minutes.
- Avoid overcooking the Idlis. They should be cooked until the steam emanates a delightful aroma.
- Remove the Idli moulds from the steamer and let them sit for a few minutes.
- Avoid removing the Idlis from the moulds immediately as they may stick.
- Once the Idlis have slightly cooled, dip a spoon in cold water and gently remove them from the moulds.
- Serve the Idlis hot with your choice of Chutneys and Sambar.
 |
| IDLI WITH IDLI RAVA |
STORING THE IDLI BATTER:
- Once the batter is fermented, it can be stored in the refrigerator for up to 3–4 days.
- Remember to bring the batter to room temperature before making Idlis.
SERVING SUGGESTIONS:
- Idli is typically served with a variety of Chutneys and Sambar, each with its own unique style and taste.
- Indulge in the heavenly combination of deep-dunked Idlis in a pool of flavourful Sambar, known as SAMBAR IDLI.
- For a delightful twist, try PODI IDLI by sprinkling Idli Podi and drizzling Gingelly oil over the Idlis.
- Another delicious option is IDLI FRY, where the Idlis are cut into small cubes, deep-fried, and optionally served with a sprinkle of Idli Podi.
For more CHUTNEY RECIPES, Click here...
Idli can be also be served along with a combination of Vegetarian/Non-vegetarian Curries. These accompaniments complement the flavours of the Idlis perfectly.
Indulge in the authentic flavours of South India with this delightful
Fluffy Idli recipe using Idli Rava. Perfect for breakfast or brunch,
these soft and spongy Idlis are sure to become a family favourite. Enjoy
the traditional taste of South Indian cuisine in the comfort of your own
home!
 |
| MANGALORE BUNS - BANANA POORI |
When we talk about a lot of South Indian Tiffin items, we see that most of its origin starts from Udupi. Udupi Cuisine has a global recognition for its unique dishes, and the variety of popular vegetarian dishes has a wide fan following around the world. Right from simple Dosa, Idli, Khara Bhath, Vada to the most popular 'Masala Dose' all found its origin in Udupi.
Madhavacharya, the sage who found the Dvaita Hindu philosophy, established the Sri Krishna Temple in Udupi, a town on Karnataka’s western coast. In this Udupi temple, Lord Krishna is worshipped as an infant. The devout believed that Krishna would wander away, so they found a way to entice him and make him stay by serving delicious naivedyams. Not less than 14 different varieties of dishes are offered to the Lord every day. The tradition has led to feeding a thronging number of devotees on a daily basis in Udupi Sri Krishna Temple. Rituals and cooking were clearly the twin skill sets of the Udupi Brahmins. And when the jobs at the temple dwindled, the Brahmins started working as cooks at private homes. Gradually, Udupi Cuisine found its way through the country.
Today, let's see a unique dish from Udupi Cuisine - Mangalore Buns. They are unique to the Mangalore-Udupi region. Though it's called a "Bun", the name is quite misleading, and it is more or less a variation of Poori/Puri. In simple terms, it is called 'Banana Poori'. It can be called as a Bun for the reason that it is soft and fluffs up when deep-fried, and it is soft and spongy. We can call it as a Poori, as the recipe is more or less the same as the one for a traditional Puri/Poori. Mangalore Buns alias Banana Poori is a Deep-fried dish, made with Wheat flour, Bananas and a bit of spices like Cumin. It has a wonderful air pockets within when deep-fried, and it turns out to be soft, fluffy, spongy with a mild sweet note & Banana flavour.
 |
| MANGALORE BUNS - BANANA POORI |
When my daughter said, Mangalore Buns, I was wondering what kind of bun it was and when she shared the recipe, I was taken aback seeing a Poori with Bananas. Initially, as sceptical as ever, I procrastinated the idea, until she ordered these Mangalore Buns at MTR, our regular visit whenever we are in KL. My initial inhibitions vanished the moment I tasted it, and the very week I made the recipe at home. Even for the first time, the recipe came out as perfectly as it is, and I was literally overwhelmed by the texture of the Buns and the satiating feeling I personally felt after eating Mangalore Buns. Now I can say that Mangalore Buns are added into my personal favourite list.
These Mangalore Buns can be eaten as a snack along with a hot cup of coffee or a Tea. Or else, simply serve it as a breakfast or dinner along with a simple Coconut Chutney/ Vegetable Kuruma/Potato Sagu/Potato Masala.
For more TIFFIN ITEMS, Click here...
Cuisine - Udupi, Mangalore (Karnataka)
Course - Main Course
Difficulty - Medium
Serves - 2
Yields - 6 - 7 Mangalore Buns
Author - SM
Preparation Time - 5–10 Minutes
Leavening Time - 3 - 4 Hours
Cooking Time - 20 - 30 Minutes
For more recipes on INDIAN BREADS, Click here...
HOW TO MAKE MANGALORE BUNS - BANANA POORI
 |
| MANGALORE BUNS - BANANA POORI |
INGREDIENTS:
For the Dough:
All-Purpose Flour - 1 CupBanana - 1 No (big-sized)
Sugar - 2–3 Teaspoons
Cumin Seeds - 1 Teaspoon
Curd/Yoghurt - 21/2 Tablespoons
Salt - To Taste
Baking Soda - 1/8 Teaspoon
Oil/Ghee - 2 Teaspoons
Water- as required
To Deep Fry:
Oil - to Deep Fry
 |
| MANGALORE BUNS - BANANA POORI |
METHOD:
KNEADING THE DOUGH:
- Mash or grind the Banana along with sugar into a fine paste.
- Pour in the Curd/Yoghurt and Oil into it.
- Mix well until well combined.
- Sieve All-Purpose Flour with Baking Powder & Salt, once.
- Add the flour mixture along with the banana mixture.
- Knead the dough, adding a little water. Add water only if required.
- Knead it into a stiff dough.
- Cover the bowl and let it rest for 3–4 hours.
NOTES:
- The moisture content from the Banana and sugar would be more than enough to knead the dough. Add water only if required.
- The amount of water totally depends on the type of All-purpose Flour used. Adjust Accordingly.
- If you need more water, do not add directly to the flour mix. Just sprinkle a bit at a time and knead it.
- The longer you knead the dough, it tends to become soft and pliable.
- The dough should be stiff, but soft and without any cracks.
- This is a mildly sweet dish. Sweetness from the bananas gives a tinge of sweetness to the Poori, adjust the amount of sugar to suit your sweet preference.
MANGALORE BUNS - BANANA POORI
RESTING THE DOUGH:
- Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
- Leave the dough aside, for at least 3 - 4 Hours.
- Covering the dough traps moisture, otherwise, it will dry out forming a crust.
- And keep the dough covered all the time.
- If time permits, rest the dough for an extra hour in cold weather conditions.
- Warm weather softens the dough quickly.
ROLLING THE DOUGH:
METHOD:
- Divide the dough into equal portions.
- Roll out each portion into medium-sized, slightly thick circles.
- Roll them with even thickness.
- Dust the rolling board with dry flour while rolling the dough.
- Do not use too much flour while you roll the dough.
 |
| MANGALORE BUNS - BANANA POORI |
DEEP FRYING THE MANGALORE BUNS
- Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
- Lower the flame to medium-high.
- Gently drop the rolled Mangalore Bun, one at a time, into the hot oil.
- Carefully and gently press the Mangalore Bun with the slotted spoon until it fluffs up.
- Flip the Mangalore Bun and cook on the other side.
- Fry the Mangalore Bun until it turns into golden brown.
- Do not fry the Mangalore Bun on a high flame or allow it to burn.
- Once fried, remove the Mangalore Bun from the oil with a slotted spoon
- Allow it to drain on clean Paper towels.
- Follow the suit for the rest of the Mangalore Buns.
- Serve Mangalore Buns hot with Coconut Chutney/ Vegetable Kuruma/Potato Sagu/Potato Masala or any other side dish of your choice.
- Can serve it as a tea time snack.
 |
| MANGALORE BUNS - BANANA POORI |
NOTES:
- Do not overheat the Oil while frying the Mangalore Buns.
- Deep-fry the Mangalore Buns on a medium-high flame.
- Serve Mangalore Buns hot or at room temperature.
- This Mangalore Bun recipe retains softness and fluffiness even after a long time.
- Mangalore Buns can be stored for a couple of days @ room temperature in an airtight container.
 |
Kerala Style Christmas Breakfast Spread |
"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"
Commemorating the Occasion - Blog Anniversary!
To mark the special occasion of our blog anniversary, I decided to finally share a long-pending post that I had been planning for Christmas and Easter. In a typical Kerala Christian household, breakfast for any celebration—be it a festival, family function, wedding, engagement, christening, or communion—features a unique spread.
 |
| ARISI UPMA - RICE UPMA |
Arisi Upma Kozhukattai is one tiffin item I frequent at home. All these days, I had thought my husband wouldn't prefer eating it as Arisi Upma. I couldn't say why, I had assumed it so. To my dismay, I found that he liked the dish when we dined at Mangalambika Coffee House at Kumbakonam during our recent trip to India. We went to Kumbakonam with the sole intention of trying out their popular Kumbakonam Degree Coffee, and we were amazed by the Coffee and the tiffin items. From the long list of dishes we ordered, and we all took turns sharing and eating all the dishes, so that we wouldn't miss out the taste of any. It was a whole family trip and all loved this Arisi Upma along with Kumbakonam Degree Coffee.
So, for the recent reminiscence, Arisi Upma - which is from my long forgotten collection of recipes from my college days. Just what I needed was to adjust the Rice : Water Ratio as perfect as for Arisi Upma. Rice/Arisi Upma is one of the popular tiffin items in a Brahmin household.
This is a simple recipe made with coarsely ground rice which is called
as NOI or KURUNAI ARISI. The only work in terms of this tiffin
item is soaking the raw rice, and then drying it indoor for a few hours
until all the moist is gone, then pulsing it in a dry mixer grinder jar
into a coarse rice powder a.k.a kurunai like texture. Once you have the
rice kurunai(small tit bits), then the job gets easier.
For Arisi Upma, add a bit of Peppercorns, Cumin and Tuvar dhal before grinding it coarsely. This gives out a wonderful flavour to the dish. Then the Rice mixture is cooked along with seasoning until 1/2 cooked and then again it is cooked for about 3-4 whistles in a pressure cooker. This is the main trick which results in a perfectly textured soft Arisi Upma.
Arisi Upma, is an easy and tasty breakfast/dinner dish popular in a Tamil Brahmin household. Some prepare the same adding a bit of extra Dhal(Tuvar/Moong Dhal) to it. As such each household has a unique recipe of their own and this is how I make. Arisi Upma goes well with tangy curries like Puli Kos, Brinjal Gothsu, Puli Kuzhambu or simply serve it with your choice of Chutney or Sambar.
For more TIFFIN ITEMS, Click here...
Cuisine : South Indian
Course : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 15 Nos.
Author : SM
Preparation Time - 15-20 Minutes
Soaking Time - 15-20 Minutes
Drying Time - 20 - 30 Minutes
Cooking Time - 20 - 30 Minutes
Soaking Time - 15-20 Minutes
Drying Time - 20 - 30 Minutes
Cooking Time - 20 - 30 Minutes
For more SOUTH INDIAN BREAKFAST RECIPES, Click here...
HOW TO MAKE RICE / ARISI UPMA
ARISI UPMA - RICE UPMA
INGREDIENTS:
For Grinding:
Raw Rice - 1 CupCumin Seeds - 1 Teaspoon
Peppercorns - 3/4 Teaspoon
Tuvar Dhal - 11/2 Teaspoon
For Arisi Upma:
Gingelly Oil - 2 TablespoonMustard Seeds - 1 Teaspoon
Black Gram Dhal - 1 Teaspoon
Bengal Gram Dhal - 1 Teaspoon
Peppercorns - 3/4 Teaspoon
Asafoetida Powder - 1/2 Teaspoon
Dry Red Chillies - 2 -3 No's
Green Chillies - 1 No
Curry Leaves - a Sprig
Coconut - 1 Cup
Salt - To taste
Water - 23/4 Cup
Ghee - 2 Teaspoon
To make Noi Arisi:
- Soak the raw rice for 15 mins in water.
- After 15 mins, drain the water and spread the rice in a clean kitchen towel and allow it to dry completely.
- Can dry the Rice indoor under a fan.
- Once the rice is dry, add Cumin Seeds, 3/4 Teaspoon Peppercorns & Tuvar Dhal along with the rice & then grind it into a coarse powder in a dry mixer grinder jar.
- Just pulse it once or twice. It should not be ground into a fine powder.
- Noi Arisi seasoned with spices is ready for making Arisi Upma.
 |
| ARISI UPMA - RICE UPMA |
For Arisi Upma:
- Boil 23/4 Cups of Water and keep it aside.
- Heat oil in a pan, splutter Mustard seeds, Bengal Gram Dhal, Black Gram Dhal, Dry Red Chillies & whole peppercorns.
- Fry them until they turn into golden brown colour on a low flame.
- Add finely chopped Green Chillies, Ginger and Curry Leaves and sauté for a while.
- Sprinkle asafoetida powder and give a quick stir.
- Add grated coconuts and fry for a few seconds on a very low flame.
- Pour the water into the above mix, add salt and mix well.
- Add a Teaspoon of ghee to the water.
- Add the coarsely ground rice mixture gradually into the boiling water, stirring continuously to avoid lumps.
- Lower the flame and cover the pan with a lid.
- Cook the rice, stirring it occasionally.
- Once the mix becomes thick and dry, switch off the flame.
- Then transfer the Arisi Upma into a bowl.
- Place this into a Pressure Cooker.
- Pour a few cups of water into the Pressure Cooker and allow it to boil.
- Place the bowl with Arisi Upma into the pressure cooker and cover it with a lid.
- Then close the Pressure Cooker with the lid and place the vent cap.
- Let it cook on a high flame for 2 whistles.
- Lower the flame and again cook this for 2 whistles.
- Switch off the flame and wait for the pressure to release.
- Once the pressure is released, open the lid of the Pressure cooker and remove the bowl with Arisi Upma from it.
- Pour in a teaspoon or two of Ghee and gently fluff up the Arisi Upma.
- Serve Arisi Upma hot with Brinjal Gothsu, Sambar, Puli Kuzhambu or any preferred Chutney.
NOTES:
- Do not grind the rice into fine powder, it should be ground coarsely like a kurunai. Just a pulse or two in a dry mixer grinder jar would do the job.
- Adding spices and tuvar dhal while grinding the rice gives a wonderful aroma to Arisi Upma.
- Adding Coconut is totally optional.
- Adding some ghee or oil to the boiling water before adding the rice mixture helps to avoid forming lumps. Also, make sure to stir the mixture continuously.
- Cooking on stove top and then transferring it into the pressure and cooking it again yields with a perfectly textured Arisi Upma.
- I have used 23/4 Cups of Water for 1 Cup of Raw Rice.
- The whole cooking process happens in two steps - 1/2 while it's cooked with the tempering and 1/2 of the cooking happens in the pressure cooker.
 |
Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam
à´ª്à´°ാതൽ – à´ªുà´Ÿ്à´Ÿ്, à´•à´Ÿà´², à´šെà´±ുപയർ, പഴം, പപ്പടം
“The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”
 |
| THAYIR VADAI - CURD VADAI |
Thayir Vadai/Curd Vadai - a snack or a dish on its own is nothing but Uzhundhu Vadai alias Medhu Vadais, extensively soaked in a spicy Curd/Yogurt base, seasoned to taste, tempered and garnished with grated carrots, finely chopped Coriander leaves and served with a few teaspoons of Kaara Boondhi over it.
Well, a day after a festival or a function in a typical South Indian household, we could see a lot of left-over dishes from the special day and Uzhundhu Vadais happens to be one such item. The idea of Thayir Vadai would have popped up into a thrift Indian housewife's mind, who wanted to easily finish off any left-over Uzhundhu Vadais. And it often happens too, a call for a function or to treat a guest, it is a common scenario to serve Vadai, Coffee along with some Tiffin Items. And at times a few of the dishes or Medhu Vadais gets left and these Vadais made for Breakfast or Dinner can easily be converted into a Thayir Vadai which could be easily sneaked up as an evening snack or for Breakfast.
Do not worry about storing left-over Vadais in the refrigerator, thinking that it could turn hard. While making Thayir Vadai you have a few tricks which could make these Vadais totally soft and give a feel that it is freshly cooked. Its not that Thayir Vadai can be made with just left-over Uzhundhu Vadais, freshly deep-fried Vadais could also be easily converted into Thayir Vadais.
Well, what we need to make excellent Thayir Vadais are,
UZHUNDHU/MEDHU VADAI:
 |
| UZHUNDHU VADAI/MEDHU VADAI |
- You need freshly fried Uzhundhu Vadais or left-over Uzhundhu Vadais.
- Fresh batch or left-over Uzhundhu Vadais - you need to soak them in hot water for about 15-20 minutes.
- Once soaked, gently squeeze the Uzhundhu Vadais to remove any excess water from it.
For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...
CURD/YOGURT:
 |
| HOME MADE CURD/YOGURT |
- Then the most important ingredient for this dish is Fresh & thick Curd/Yogurt.
- The curd should not be sour or watery.
- I usually add finely ground coconut paste to the Curd Mixture which gives a wonderful taste and flavour to Thayir Vadai.
For a detailed Recipe for HOMEMADE CURD/YOGURT, Click here...
 |
| THAYIR VADAI - CURD VADAI |
TEMPERING:
When it comes to tempering Thayir Vadai, it is usually tempered with Mustard
Seeds, Bengal Gram Dhal/ Urad Dhal, Dry Red Chillies, Cashew Nuts, Curry Leaves & finely chopped
Green Chillies and Ginger. But Apart from Mustard Seeds, you can opt what should go into the tempering. Go with your whims and fancies.
GARNISHING:
I garnish Thayir Vadai with finely grated Carrots and chopped Coriander Leaves. If I have Kara Boondi at home then I would add a few teaspoons of it on top, just before serving Thayir Vadais. It adds a crunchiness to the dish.
For a detailed recipe on KARA BOONDI, Click here...
For more VADAI RECIPES, Click here...
Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low- Medium
Difficulty - Easy
Yields - 8 Thayir Vadais
Author - SM
Preparation Time - 15-20 Minutes.
Soaking Time - 1- 2 Hours.
Cooking Time - 5-10 Minutes.
For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...
HOW TO MAKE THAYIR VADAI- CURD VADAI
 |
| THAYIR VADAI - CURD VADAI |
INGREDIENTS:
To Soak Uzhundhu Vadais:
Uzhundhu Vadai - 8 Pieces.Hot Water - 3 Cups
For Curd Mixture:
Curd/Yogurt - 11/2 CupsMilk - 1/2 Cup
Coconut - 4 Tablespoons
Cashew Nuts - 4-6 Nos.
Green Chillies - 2 Nos.
Ginger - a small Piece
Salt - To Taste
For Tempering:
Ghee/Oil - 2 TablespoonsMustard Seeds - 1/2 Teaspoon
Dry Red Chilly - 1 No.
Bengal Gram Dhal - 1/2 Teaspoon
Cashew Nuts - 6-8 Pieces
Curry Leaves - a Sprig
Green Chillies - 2 Nos.
Ginger - 1/2 an Inch
For Garnishing:
Carrot - a few TeaspoonsCoriander Leaves - a few Teaspoons
Kara Boondi - - a few Teaspoons
METHOD:
To Soak Uzhundhu Vadais:
- Take the Deep-fried Uzhundhu Vadais and drop them into a bowl filled with hot water.
- Let the water be hot enough. Do not use boiling water.
- Let it sit for about 15-20 minutes.
- Once soaked, squeeze the Uzhundhu Vadais and remove any excess water from it.
- Leave this aside or can leave it in the refrigerator until you add them into the Curd Mixture.
For Curd Mixture:
- Grind grated Coconut along with Cashew Nuts, Green Chillies and Ginger into a very fine paste.
- Whisk the Curd/Yogurt, pour in the Milk and whisk until well combined.
- Add a dash of salt and add in the coconut Paste to the Curd-Milk Mix.
- Whisk well until well combined.
For Tempering:
- Meanwhile, heat Ghee/Oil in a tempering pan.
- Splutter Mustard Seeds, Bengal Gram Dhal, Cashew Nuts, Dry Red Chilly & Curry Leaves.
- Then add finely chopped Ginger and Green Chillies and give quick stir.
- Pour the tempering over to the Curd Mixture and mix well until well combined.
 |
| THAYIR VADAI - CURD VADAI |
For Thayir Vadai:
- Add in the soaked & then squeezed out Uzhundhu Vadai into the Curd Mixture.
- Let the bowl be big enough to place all the Vadais and let the Curd Mixture cover the Vadais.
- Do not overcrowd the Vadais in the Curd Mixture.
- Let it soak for about 2-3 hours. Can keep it refrigerated.
For Garnishing:
- Grate the Carrots and keep it aside.
- Finely chop the Coriander Leaves and keep it aside.
- Serve Thayir Vadais garnished with finely grated Carrots and Coriander Leaves.
- Add in a few Teaspoons of Kara Boondi just before serving.
- Serve Thayir Vadai chilled or at room temperature.
 |
| THAYIR VADAI - CURD VADAI |
NOTES:
- Can use freshly fried Uzhundhu Vadais or left-over ones for this recipe.
- Soak the Vadais in hot water. This will help Vadais absorb the Curd Mixture well.
- Adding Coconut Paste Mixture to the Curd is purely optional.
- Use fresh Curd/Yogurt for the recipe. Sour or Watery Curd may not yield you with tasty Thayir Vadais.
- If using fresh Curd, can avoid adding Milk. Adding Milk helps to cut down the sourness in the Curd.
- Temper and Garnish Thayir Vadais with your preferred ingredients.
Search Essence of Life - Food
I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
Sm @ Essence of Life - Food
