Kongu Thakkali Kuzhambu is a Kurma style Tomato Curry which goes well with Idli, Dosa, Uthappam etc., This is a popular Curry in Kongunaad Region - the region in & around Coimbatore. I learnt to cook this from my husband's Professor's Wife. She is such a sweet person and a great foodie that within minutes of talking she would have shared numerous cooking tips and recipes. She had even shared with me various toddler foods which really helped me feed my fuzzy Son then. Even during a casual visit she never allows us without dining at her place. And on one such day, she was preparing this Thakkali Kuzhambu which caught my attention immediately. I jotted it down in my mind carefully without missing any ingredient/step. She said that this Thakkali Kuzhambu can be served along with rice too, the flavour and aroma of this curry is as such that it lingers in your palms even after a long time. And it is very true... I usually combine this up with Idli/Dosa and my husband loves this Curry.
Tomatoes and Coconut are the two major ingredients in this Kongu Thakkali Kuzhambu, Fennel gives a wonderful but mild flavour to the Curry and Roasted Gram Dhal(Pottukadalai) gives a wonderful texture to this Thakkali Kuzhambu. Serve this flavour-filled Kongu Thakkali Kuzhambu with Idli, Dosa/Uthappam, Idiyappam,Appam, Chapati etc., Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.
Adjust the number of Dry Chillies to suit your spice level.
The Tomatoes I get here are not very sour, so I have used 1/2 Tspn of Tamarind paste in this recipe.
If you are using Local Tomatoes(Naattu Thakkali), adjust the amount of tamarind accordingly.
I have used Gingelly Oil/Sesame Oil to prepare Kongu Thakkali Kuzhambu.
Any other vegetable oil can also be used for the recipe.
CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY
Along with Mint, Coriander Leaf is another herb I lavishly use in my cooking. I always have a bunch of Coriander Leaves in my refrigerator. Coriander Leaf adds nutrition to the dish it is added into and instantly boosts up the flavour. Coriander leaves are rich in Vitamin C, Vitamin K and Protein. It also contains small amounts of Calcium, Phosphorous, Potassium, Thiamin, Niacin and Carotene.
Coriander Chutney aka Kothamalli Chutney as we call it at home is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice. The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, aromatic & refreshing nature of Coriander in this Coriander Chutney.
There are different versions of Coriander Chutney, where the basic ingredient, Coriander remains the same but the Dhals/Lentils added into the Chutney vary. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Coriander Chutney. I like Green coloured Coriander Chutney so I use Green Chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.
Health benefits of coriander leaves:
Coriander helps to induce digestion & improves bowel movement.
It also promotes Liver function.
Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease.
Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
Soft as Jasmine, Famous as Kushboo!
Discover the secret to making ultra-soft, fluffy Kushboo Idli / Malligai Poo Idli—a South Indian steamed breakfast dish that's as white, pillowy, spongy and irresistible as its namesake.
If you're searching for ultra-soft, fluffy white idlis that practically melt in your mouth, your quest ends here—with the iconic Kushboo Idli, fondly known in Tamil as மல்லிகைப்பூ இட்லி (Malliga Poo Idli). Named after the voluptuous charm of Tamil cinema’s superstar Kushboo, this idli isn’t just a dish—it’s a memory from the 90s, a soft steamed tribute to a cultural craze.
These idlis are so soft, thanks to a secret touch of sago (javvarisi) and a dash of baking soda or traditional castor seeds (kottamuthu). Whether you’re in Malaysia, Madurai, or Mumbai, this South Indian classic will win over your breakfast table—every single time.
From Jasmine to Kushboo
Before it was a celebrity sensation, this dish was quietly known as Malligai Poo Idli (Jasmine Flower Idli) due to its snow-white fluffiness. However, in the 1990s, Tamil Nadu was swept up in "Kushboo Fever." As the actress’s popularity soared, clever restaurateurs rebranded these exceptionally soft, fair, and plump idlis as "Kushboo Idli." The marketing worked like a charm; the name stuck, and soon every tiffin stall from Madurai to Mylapore had it proudly listed on the menu.
History and Origin: From Jasmine to Kushboo
From jasmine petals to silver screen softness—this idli got a celebrity makeover and the crowds followed.
This idli, once quietly known as Malligai Poo Idli for its snow-white fluffiness, was later rebranded, marketed, and glamorously served in many popular Tamil Nadu restaurants under the revived name—Kushboo Idli. All thanks to the soaring popularity of then-superstar Kushboo, whose fair skin, soft charm, and screen presence matched the pillowy perfection of these idlis - as voluptuous as her. The name stuck, the idlis soared, and every tiffin stall from Madurai to Mylapore had it proudly listed on the menu.
This soft and spongy Kushboo Idli recipe was first scribbled down during one of those cooking shows—specifically from a segment by Chef Damodar, who dropped a delightful twist into the batter: just two humble castor seeds (Kottamuthu) in place of the usual baking soda. According to him, this was the magic touch to make idlis rise like dream clouds—fluffy, round, and oh-so-perfect.!
And he wasn’t the only one. Even my ever-resourceful house help used to say with confidence,
“Kottamuthu pottaa idli pandhattam varum ma!”
(Translation: Add castor seeds, and your idlis will puff up like balls!)
She would pluck them with surgical precision from a neighbourhood tree and present them to me like rare heirlooms. But alas, here in Malaysia, Kottamuthu isn’t as easily available as my nostalgic heart desires. So for practical (and global) reasons, this version calls for a pinch of baking soda instead.
ProTip: If you’re living abroad and can’t get castor seeds, use baking soda. Your idlis will still steal the show.
And guess what? After years of chasing soft idlis with baking soda here in Malaysia, I finally sourced fresh Kottamuthu (Castor Seeds)—yes, the real deal! This time around, I’ve made Kushboo Idli the old-school way, just as Chef Damodar and my ever-wise house help taught me. And oh my—the fluff, the bounce, the aroma! It's not just a recipe now—its my all time dream for spongy idlis!
If you're lucky enough to get your hands on Kottamuthu, do try it once. It’s an old trick that works like magic.
Did You Know?
Just in case you’re new to it—Castor Seeds = Amanakku Vithai, the same ones used for making Amanakku Ennai / Castor Oil / Vilakkennai. (And if you’re curious or concerned about the safety of using castor seeds in cooking, scroll down to the Food Safety Note. Don't worry, I’ve got you covered.)
The Kushboo Fever
Flashback to 1996—when Tamil Nadu went head over heels for Kushboo and restaurants began proudly serving Kushboo Idlis as a named item. Just when everyone was lining up outside hotels, I was laid up in a hospital bed thanks to a glorious viral fever. You know the scene—no appetite, the works: vomiting, diarrhoea, a doctor waving his finger and prescribing only steamed foods like idli or the default rice porridge for the sick.
And I? I swerved the kanji and clung to Kushboo Idlis like a woman possessed. No chutney, no sambar, nothing fancy—just sugar-dusted, steaming hot idlis thrice a day, every day, for an entire week. When Tamil Nadu had Kushboo fever, driving them to build a Temple for her, I had Kushboo Idli fever. Truly. That was the only food I could stomach, and ironically, the only one I craved.
Even my father-in-law, sweet soul that he was, knowing my love for Biryani promised me:
Kushboo Idli / Malligai Poo Idli – How to Make Ultra-Soft, Fluffy South Indian Idlis with Sago & Castor Seeds
Fluffy Kushboo Idli
Ingredients for Kushboo Idli / Malligai Poo Idli
(Soft South Indian Idli with Sabudana & Urad Dal)
For Soaking & Grinding:
3 cups Idli Rice / Parboiled Rice
3/4 Cup Sabudana / Sago / Javvarisi
1 Cup Urad Dal / Ulutham Paruppu
2 Seeds Castor Seeds / Kottamuthu(optional – see Pro-tips below)
Water – as needed for soaking & grinding
After Grinding:
Salt – to taste
Water – as required, to adjust batter consistency
Optional:
A few drops of Gingelly/Coconut oil – for greasing idli moulds (if not using non-stick)
Substitute for Castor Seeds: A pinch of baking soda can be used instead.
Method - Step-by-Step Instructions
Grinding the Batter
Soaking
Rinse and soak the sago in 1½ cups water. Do not discard this water after soaking.
If using castor seeds, crack them gently and use only the white inner part. Soak along with the sago.
Wash and soak idli rice and urad dal separately for 8–10 hours or overnight.
Grinding
First, grind the soaked sabudana (sago) along with the castor seeds (kottamuthu), if using, into a smooth, lump-free paste using the same soaking water.
Grinding Time: Approx. 15–20 minutes.
Once done, transfer the sabudana batter to a large mixing bowl and keep it aside.
Next, grind the urad dal, using ice-cold water added in intervals to prevent the batter from heating up. The batter should be light, fluffy, and airy.
Wet grinder preferred for best results.
When done, remove the urad dal batter and add it to the sabudana batter. Set aside.
Now grind the soaked idli rice with ¾ to 1 cup water into a fine, smooth paste—thinner than the urad batter, but not watery.
Once done, transfer this rice batter to the same bowl.
Mix all three batters—sago, urad dal, and rice—together thoroughly with your clean hand for 2–3 minutes.
This hand-mixing step is essential for better fermentation—it naturally activates wild yeast and enhances softness.
Add salt at this stage or after fermentation, depending on your local climate.
In warmer areas, it’s best to add salt after fermentation to avoid sourness.
Fermentation
Cover the bowl and allow the batter to ferment in a warm place for 8–10 hours or overnight.
ProTip: If your region is cold, pre-warm your oven slightly and leave the batter inside with the light on. Or wrap it in a towel!
Steaming Kushboo / Malliga Poo Idli
Gently beat the fermented batter to release trapped air.
If you skipped castor seeds, add a pinch of baking soda to the portion you’re using now (approx. 3 cups).
Grease the Idli moulds with oil or ghee. Alternatively, you can line the moulds with muslin cloths.
Boil water in an idli steamer or pressure cooker (without weight) for 10–12 minutes.
Preparing the traditional brass idli steamer for Kushboo Idlis.
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.
Loading the muslin cloth-lined idli trays into the boiling steamer.
Pour batter into the idli moulds and steam on high flame for 3 minutes, then low flame for 6–7 minutes or until a skewer inserted comes out clean.
Opening the lid to reveal perfectly risen, spongy white Malliga Poo Idlis.
Once done, immediately remove the idli trays from the steamer and spread them out on the counter. Sprinkle cold water lightly over the steamed idlis.
The softness test: Soft texture of the Kushboo Idli.
Stops the cooking process immediately, preventing the idlis from becoming dry or overdone.
When done: Helps retain the soft, pillowy texture Kushboo Idlis are loved for.
Easier removal: Makes removing easier without tearing the idlis.
This old-school trick from Tamil kitchens works like a magic everytime
Let the idlis rest for 2–3 minutes, then remove the idli from the idli tray using a spoon dipped in cold water for a smooth release.
Spongy Soft Texture of Kushboo Idli / Malliga Poo Idli
Pro Tips & Notes
Never discard sago soaking water—it helps in fermentation and fluffiness.
Use ice water while grinding to keep the batter cool and light.
Don’t overdo water; a watery batter won’t ferment well.
Batter with castor seeds needs no soda, but if unavailable, add soda just before steaming.
Castor Seeds Warning: Raw seeds can be toxic. See safety section below.
Storage Tips
Batter:
Store well-fermented batter in an airtight container in the fridge.
Best used within 2–3 days for optimal fluff.
Cooked Idlis:
Store leftover idlis in an airtight box in the fridge for up to 2 days.
Reheat by steaming or microwaving with a splash of water.
Idli with Idli Rava – Traditional Karnataka & Andhra Style Idlis made with Idli Rava(cream of rice) and urad dal.
Rava Idli – Instant semolina idlis, perfect for quick breakfasts.
Ragi Idli – Healthy finger millet idlis, rich in calcium and fibre.
Podi Idli – Tossed in spicy idli podi and sesame oil/melted ghee; perfect for lunchboxes.
Mini Idlis in Sambar – Bite-sized idlis soaked in hot sambar, a comfort classic.
Tradition Talks
The story of idli, that soft and soothing South Indian staple, goes back centuries. Ancient texts like the Kannada Vaddaradhane (c. 920 CE) mention a dish called iddalige, and the 12th-century Sanskrit work Manasollasa refers to iddarika—both believed to be early forms of idli. Some even say that Indonesian fermented rice cakes like kedli might’ve inspired our beloved idli when cooks travelled and returned from Southeast Asia between 800–1200 CE.
Fast-forward to more recent times, and cooks in Tamil Nadu and Karnataka began transforming the humble idli into a soft-as-clouds creation. By adding sabudana (javvarisi), aval (poha), and even a pinch of baking soda, they crafted what was fondly called Mallige Idli in Karnataka and Malligai Poo Idli in Tamil Nadu—named so for its jasmine-white colour and delicate softness.
Bookmark this recipe if you’re tired of rock-hard idlis ruining your mornings. This one’s a soft, spongy and fool proof!
⚠️ Food Safety: A Note on Castor Seeds
Castor seeds (Kottamuthu) contain ricin, one of the most toxic natural substances. Use only the white inner part, and never exceed 2 seeds per batch. Avoid if unsure—just use baking soda.
Castor Seeds/Kottamuthu
can be extremely allergic to some people. Use with caution. Raw Castor
Seeds/Kottamuthu is considered to be extremely toxic. Castor seeds are
sometimes used in traditional therapies, contain ricin one of the most toxic substances known.
*Castor Seeds/Kottamuthu & Castor Oil/Vilakkennai is widely used in traditional medications. Castor Oil is used as a natural laxative.
Rava Pongal/Semolina Pongal is a twisted version of authentic Ven Pongal Recipe. Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins. The spices used also makes the dish healthy. This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh. Ven Pongal is commonly prepared with a combination of Raw Rice and Moongdhal, but this Rava Pongal is a twist given to the original version where Rice is substituted with White Rava/Semolina. I tasted this Rava Pongal in Annapoorna Gowrisankar once. When I get bored with Rice dishes, I alternate everyday tiffin with dishes prepared with Wheat/Maida/Semolina. Though Rava Pongal is less frequented dish at home, as everybody loves the authentic Ven Pongal, I personally love the texture Semolina adds to the Rava Pongal. It is much softer and lighter compared to Ven Pongal prepared with Raw Rice. All the more it is an easy recipe. As I had prepared Akkaravadisal and Kalkandu Pongal for this Pongal, and recently a lot of rice dishes, made me feel that I would make Ven Pongal with Rava for a change. But to my irony, my husband thought it was Rava Upma and was saying that it tasted different and asked me why there is Pepper in Upma? To add fuel to the fire, he said was wondering why I served it along with Puli Kuzhambu. As it is a common scenario to serve Ven Pongal with Puli Kuzhambu at home, which my husband learned it from his colleagues ( A Bachelor's curry). The tanginess of the curry adds taste to the dish. But I personally like to have it with Coconut Chutney and least to mention my ALL TIME FAVORITE - Avakkai Urugai. To finish the story, all the way I was fuming up inside and gave him a skeptically worried look. And he just said - Oh, its Pongal then!!! For more TIFFIN ITEMS, Click here... Cuisine - South Indian Course - Main Course Difficulty - Easy Serves - 2 Author - SM Preparation Time = 15-20 Minutes Cooking Time - 20 - 30 Minutes For more PONGAL RECIPES, Click here...
Ghee - 2-3 Tbspns Cashew Nuts - 10 Nos. Peppercorns - 1 Tspn Cumin Seeds / Jeera - 1 Tspn Green Chillies - 2-3 Nos. Ginger - a Small Piece Curry Leaves - 1 Sprig Water - 21/2 - 3Cups Semolina/White Rava - 1/2 Cup Salt - To Taste
METHOD :
Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
Keep it aside to cool down.
Dry Roast the Moong Dhal until fragrant on a very low flame for about 3 minutes.
Then wash it and leave it aside to drain in a colander.
Pour 3/4 Cups of Water to the Dhal and Pressure cook for 3 Whistles on a high flame.
Lower the flame and cook for other 2 Whistles.
Switch off the flame and allow the pressure to release. Heat Ghee/Oil in a Pan, fry Cashewnuts on a low flame.
Splutter Peppercorns, Cumin Seeds on a very low flame.(care should be taken not to burn the Cumin seeds which will alter the taste of Rava Pongal).
Immediately add finely chopped Ginger, Green Chillies(slit into two) & Curry Leaves to the above and saute it briefly.
Pour in 31/2 Cups of Water(I substituted 1 Cup of Water with Milk) and allow it to boil.
Add Salt to taste.
When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
Slowly add Roasted Semolina(White Rava) in small batches.
Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
Mix well and close the pan.
Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
Add cooked Moong Dhal to the cooked Semolina and mix gently until all the ingredients are well incorporated.
Add some ghee(optional) and stir it at regular intervals.
Cook on a very low flame until Semolina (White Rava) turns soft.
Can add 2-3 Tspns of extra Ghee to the Rava Pongal/Semolina Pongal at this stage, if preferred.
Switch off the flame.
Can serve Rava Pongal/Semolina Pongal hot with Sambar, Puli Kolambu, Khara Kolambu, Gothsu or any Chutney of your choice.
NOTES :
Perfectly dry roasted semolina plays a major role in the texture of Rava Pongal.
Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
Can add few teaspoons of Ghee to Rava Pongal, at the final stage too.
Adding Ghee to Rava Pongal/Semolina Pongal gives a nice flavour and gives a soft texture to the dish. Can substitute it with any Vegetable Oil too.
Dry roasting the dhal enhances its aroma and gives an even texture while cooking.
Can crush the Peppercorns & Cumin seeds slightly. This would increase the flavours in it.
Splutter Cumin seeds on a very low flame,(care should be taken not to burn the Cumin seeds which will alter the taste of Rava Pongal).
Temper all the ingredients on a very low flame.
Can prepare the same recipe with Samba Gothumai Rava/Broken Wheat/any other millet variety.
Adding extra Ghee to Rava Pongal/Semolina Pongal is purely optional.
ROSE KULFI RECIPE/SHAHI GULAB KULFI
3 Years back I wrote my first blog post and since then, blogging has become my daily chore. Today I am celebrating, literally celebrating on my own, the 3rd Anniversary of my blog - 'Essence of Life - Food' along with my 23rd Wedding Anniversary. Blogging keeps me going, occupies my free time and I have learned(read) a lot in these 3 years than ever before. As a matter of fact, I have started to think and plan a lot for my blog recently, I realised I am occupied with my blog more than ever...
Whenever I meet a person, maybe an old friend, acquaintance or somebody new after the regular talks, the next thing they always ask me is what I do, whether I work and such... this question comes with real curiosity. For the people who know me well, they wonder why I don't work, how I turned up into a fulltime homemaker... how I spend my free time...
To be true, even before I realised what I was doing, home, kids and my husband had taken all my time and I did my daily chores with such passion and dedication that I never felt that I even had some free time. I keep myself so much occupied with my own interests - husband and kids on the first hand, then comes reading - not a day goes by without reading, then comes cooking and trying new recipes. And almost every day I had to sit with my kids to tutor them, the subject I knew, then came the subjects & language I learned for them, I was always backing my kids, teaching them and all the way long growing up with them. And it is just a year before when my daughter finished her school that I felt I had more time rather than before.
But only recently, when asked, I have started to say that I am a Food Blogger. But the next question really puts me off when they ask how this really works and do you make any MONEY out of it. I am always in search of the right words to explain how it works, and coming to money... I have to say... NO, no I don't make money out of this blog. Ya, this is a site with advertisements, but I don't make a living out of it. Then comes the next question, if at all so, why am I doing this? What I can say them is that certain things bring more Happiness and Satisfaction.
ROSE KULFI RECIPE/SHAHI GULAB KULFI
Lets cut the crap and talk about ROSE KULFI/SHAHI GULAB KULFI. KULFI has become the most frequented Dessert at home and the major reason behind it is my husband. I can see him walking to the fridge up and down when I stack Kulfi and within no time it gets over. So when I was frequenting with Kulfis, I thought would give a twist by making Rose Kulfi and there came the idea when I was preparing Rose Milk with Rose Syrup one day.
"A Rose is a Rose is a Rose... "- as said by Shakespeare and one of my husband's Favourite Quotes... The flower or the colour or the redolence, I am not sure which appeals me, But the elegant & exotic Rose has always been my favourite flower.
Roses loved by the Mughals, Persians and Greeks, a symbol of Love is a gorgeous flower which is refreshing, mesmerizing, calms you down and cools down your senses. This Rose Kulfi/Shahi Gulab Kulfi is an easy recipe prepared with Milk and Rose Syrup as basic ingredients. Rose Kulfi as such is an aromatic treat which will soothe our senses with its delightful colour, aroma and taste.
Cuisine - Indian
Recipe Type - Ice Cream, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes
Freezing Time - 6 -8 Hours/Overnight
HOW TO MAKE ROSE KULFI/SHAHI GULAB KULFI
ROSE KULFI RECIPE/SHAHI GULAB KULFI
INGREDIENTS :
Rose Syrup - 1/2 Cup
Milk - 4 Cups
Condensed Milk - 2 Cups
Milk Powder - 8 Tbspns
Khoya/Mawa - 11/2 Cups
Sugar - 1 Cup
Cardamom Powder - 11/2 Tspn
Saffron - Few Strands(Optional)
To Garnish:
Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.
Dried Rose Petals - few (optional)
METHOD :
Dissolve Saffron strands in few teaspoons of milk and keep it aside.
Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
Add rest of the Milk to the Milk Powder Paste, along with Condensed Milk, Sugar and mix well.
Bring this Milk Mix to boil on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Add Mawa/Khoya and mix well, preferably using a whisk.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Pour in the Rose Syrup and mix well.
Leave this on a low flame for about 2-3 minutes.
Add Cardamom Powder, dissolved Saffron and mix well.
Switch off the flame and allow it to cool.
Freeze the Mix for about 2-3 hours until half set.
Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
Pour this into Kulfi moulds.
Garnish Rose Kulfi with slivered nuts and dried Rose Petals.
Again freeze it for about 8-10 hours or until well set.
Serve Rose Kulfis chilled.
NOTES :
If you feel the mix is watery can add 1 tspn of Corn Starch.
Use a wide heavy-bottomed pot to simmer the Milk Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
Adding Mawa/Khoya is truly optional for Rose Kulfis, I add them to give a rich texture.
For a soft Rose Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
I have used the Rose Syrup(sweet version), so I have adjusted the amount of sweetness to my preference in the recipe.
Can also use fresh/dried Rose Petals, Rose Essence/Rose Water to flavour this Rose Kulfi.
Pour only 3/4 of the level in the mould, while freezing, as it tends to expand.
HOW TO REMOVE KULFI FROM THE MOLD:
Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that Kulfis come out clean from the mould.
Both ideas work best.
KALKANDU PONGAL /KALKANDU SADHAM
Festivals, as a matter of facts calls for traditional dishes, mostly prepared for the occasion. Pongal is a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. It is a four-day long festival celebrated at the nook and corner of Tamilnadu. As Rice is the staple crop grown in South India, along with other local dishes comes along a variety of Pongal recipes which is quite reminiscent of the festival. Though variant methods are prevalent throughout South India, Sarkkarai Pongal/Chakkara Pongal, Akkaravadisal, Kalkandu Pongal/Kalkandu Sadham, Ven Pongal are few which follow the mark during the season.
Kalkandu Pongal/Kalkandu Sadham is an easy Pongal recipe prepared with Raw Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu, flavoured with Cardamoms and garnished with Cashewnuts and Raisins roasted in Ghee. This creamy delight is yet another authentic dish from Madapalli(Temple Kitchen).
This Kalkandu Pongal/Kalkandu Sadham is a simple recipe which can be prepared at home for any occasion/festival. Above all this Kalkandu Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. And especially Kalkandu Pongal/Kalkandu Sadham is served as a prasadham in Chidambaram Natarajar Temple. As any other prasadham, Kalkandu Pongal/Kalkandu Sadham served in temples have a special note of taste and flavour which is quite divine.
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.
