Essence of Life - Food
  • Home
  • From My Kitchen
    • Heirloom Recipes
    • From God's Own Country
    • Sadhya
    • Kongu Cuisine
    • Chettinaad Cuisine
    • South East Asian
    • Around the World
  • Ebook
  • I Me Myself
LUNCH MENU
PASI PARUPPU KOOTU/MOONG DHAL KOOTU
    
     Kootu is a kind of South Indian side dish prepared with a combination of Lentils/Pulses and a Vegetable.   This Pasi Paruppu Kootu/Moong Dhal Kootu Recipe is prepared with a combination of Moong Dhal and Bottle Gourd. A wholesome comfort food loaded with Proteins Minerals & Vitamins.  You can get easy with the type of vegetable and dhal while preparing a Kootu Recipe. 
     This Pasi Paruppu Kootu/Moong Dhal Kootu is easy to cook and all the more it is deliciously comforting.  This is a slight wet version of Kootu, so I have added coarsely ground Coconut along with the Spices in this Pasi Paruppu Kootu.  Serve it as a side dish along with Rice for a simple lunch menu or as one of the dishes in a Vazhayilai Virundhu/Sadhya.
      I have used Moong Dhal & Bottle Gourd in this recipe.  Both ingredients are loaded with health benefits and has a cooling effect on the body.  So this type of Kootu serves best to be cooked and served during Summer. Bottle Gourd is rich in fibre & water and also acts as a key for weight loss.


To read more about the HEALTH BENEFITS OF MOONG DHAL, Click here...


Cuisine - South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 15 - 20 Minutes


For more recipes on SADHYA, click here...

 

INGREDIENTS:

To Cook Dhal:

Yellow Moong Dhal  - 1/2 Cup
Water - 11/2 Cups
Turmeric Powder - 1/4 Teaspoon
Asafoetida - a Pinch
Ghee - 1/2 Teaspoon

 For detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

 

For Pasi Paruppu Kootu/Moong Dhal Kootu:

Bottle Gourd/Sorakkai - 1 Cup
Ginger - A Small Piece
Salt - To Taste
Sugar - a Pinch (Optional)

To Grind Coarsely:

Coconut - 1/2 Cup
Garlic - 1 Clove (Optional)
Green Chillies - 2-3 Nos.
Cumin Seeds - A Pinch

To Temper and Saute:

Oil  - 1 Tablespoon
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig
Onion - 1/2 No. (Optional)

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.





     Entrailing deep into the Street food culture of Tamilnadu brings out a variety of deep fried snacks prevalent to the region.  Vadai, Bonda, Pakoda, Onion Samosa, Bhajji are few of the common teatime snacks catered in almost all Tea Shops or Restaurants.  Street vendors cater a variety of deep-fried teatime snacks like Uzhundhu/Medhu Vadai, Paruppu Vadai, Keerai Vadai, Ragi Vadai, Masal Bonda, Mysore Bonda, Mutta/Egg Bonda, Banana Bonda, Onion Samosa, Vegetable Samosa, Onion Pakoda, Vazhakka Bhajji, Onion Bhajji, Mulaga Bhajji etc., When you probe deep into other States, regionally popular snacks like Kerala's ubiquitous Pazham Pori, Unda Pori, Sugiyan, Karnataka's Mysore/Mangalore Bonda, Madhur Vada etc., are noteworthy delicacies.
     Vadais are most commonly made with a variety of lentils. Keerai Vadai as its name mentions is a deep fried snack prepared with a combination of Bengal Gram Dhal & Spinach. Some recipes even call for using Black Gram Dhal(Urad Dhal) instead of Bengal Gram Dhal(Kadala Paruppu). Keera Vadai is commonly seasoned with Spinach, Onions, Ginger and Green Chillies. This Keera Vadai recipe is a version of Paruppu/Masal Vadai with the addition of Spinach.
     Keerai Vadai is a perfect evening teatime snack. You can find Keerai Vadai in most of the South Indian tea shops. A street food speciality & my husband's favourite.  Ya, anything in the name of Dhal & Vadai - he falls head over heels!!! It is crispy, crunchy, spicy and goes perfectly well with hot Coffee/Tea.  Arai Keerai or Siru Keerai is usually used while preparing Keera Vadai. These greens are a variety of Amaranthus. Even Drumstick Leaves suits well for the recipe.
     Keerai Vadai mark its popularity due to its mild flavour from the Lentils & Spinach and it has an excellent crispy texture.  Keerai Vadai goes well with Coconut Chutney. Serve Keerai Vadai as a snack to glorify your teatime or serve it as a side dish for your Lunch.


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

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


HOW TO MAKE KEERAI VADAI






INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Spinach - a Handful
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 Bengal Gram Dhal for 2 Hours.
  • Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
  • Grind it into a coarse mixture.
  • Add a few teaspoons of water, if needed.
  • Clean, wash and drain the Keerai/Spinach in a colander.
  • Finely chop the Keerai/Spinach and keep it aside.
  • To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
  • Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
  • Heat Oil in a pan.
  • Take lemon sized Keerai Vadai mix and flatten them with your hands.
  • Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
  • Drain the Keerai Vadai on paper towels.
  • Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
  • Keerai Vadai goes well along with hot-hot Coffee or Tea. 

NOTES :

  • Adjust the amount of Spiciness according to your preference.
  • Soak the Dhal just for two hours.
  • Soaking for a long time will make the Vadai absorb a lot of oil.
  • Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
  • I have used Siru Keerai in this Keerai Vadai recipe.
  • Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc., 


Javvarisi Payasam served in a traditional bowl, garnished with roasted cashews and raisins
Creamy Javvarisi Payasam, garnished with golden roasted cashews and plump raisins.

Javvarisi Payasam - Sago Payasam Recipe (Easy South Indian Sabudana Kheer)

Javvarisi Payasam, known across North India as Sabudana Kheer, is the quickest South Indian dessert you can pull together with roasted Tapioca Pearls, Milk and Sugar. This classic Sago Payasam recipe uses the pressure-cooker method for a perfectly translucent, creamy texture every single time. No soaking, no guesswork, just a rich, festival-ready payasam in under 40 minutes.
      ↓ JUMP TO RECIPE  
RASAM
TOMATO RASAM - THAKKALI RASAM

     Tomato Rasam/Thakkali Rasam is a common and simplest of all the Rasams.  It is one Rasam prepared on a daily basis in almost every South Indian household.  Though Tomatoes being the basic ingredient along with Tamarind in most of the Rasam Varieties, the amount and the overwhelming flavour of certain ingredients commands the domination in terms of naming the Rasam.
     Tomatoes are absolutely not a native ingredient and there goes a speculative lore where there is a mention that this South Indian fame Tomato Rasam was invented by a Tanjore Brahmin Scholar in China. Brihadeeswara Sharma who had travelled to China in 4th Century, at the request of the Emperor of the Imperial Court prepared this Rasam with Tomatoes as the kingdom didn't have any Tamarind Trees.  Read more about the Origin of Tomato Rasam here...
      The speciality of this Tomato Rasam is that the Tomatoes are hand-squeezed to bring out the flavours and mixed along with freshly pound spices.  Pounding the spices in Mortar & Pestle brings out the natural Oil in the ingredients and gives an overwhelming flavour and aroma to this Tomato Rasam. Serve this wonderful Tomato Rasam along with steamed Rice or as a Soup.


For more RASAM Recipes, Click here...


Cuisine - South Indian
Recipe Type - Soup/Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes


HOW TO MAKE TOMATO RASAM - THAKKALI RASAM

RASAM
TOMATO RASAM - THAKKALI RASAM

INGREDIENTS :

For Tomato Rasam/Thakkali Rasam :

Tomato - 3 Nos.
Tamarind Paste - 11/2 Tbpsn
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery - a Small Piece.
Water - as Required.

To Pound Coarsely :

Pepper - 1 Tbspn
Cumin Seeds - 11/2 Tspn
Garlic - 6-8 Cloves
Green Chillies - 1 Nos.
Curry Leaves - 1 Sprig

For Tempering :

Ghee/Oil - 1 Tbspn
Mustard Seeds - 1 Tspn
Fenugreek Seeds - 1/4 Tspn
Asafoetida - 1/4 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

For Garnishing :

Coriander Leaves - Few

METHOD :

  • Take a Wide Bowl, add roughly cut Tomatoes, Tamarind Paste, Turmeric Powder and a dash of Salt along with a Cup of Water.  
  • Leave it aside for about 10-15 Minutes.
  • Meanwhile, pound the ingredients mentioned under 'To Pound Coarsely' using a Mortar and Pestle.
  • Pound the ingredients coarsely.
  • Add the coarsely pound ingredients to the Tomato-Tamarind Mix.
  • Squeeze & break the Tomatoes using your hand.
  • Squeeze & mix all the ingredients and keep it aside. 
  • Heat Ghee/Oil in a Pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
  • Pour in the Squeezed Tomato Rasam Mix to the tempering and allow it to boil.
  • Add a small piece of Jaggery and give a quick stir.
  • Boil the Tomato Rasam until it froths.
  • Switch off the flame and garnish the Tomato Rasam with finely chopped Coriander Leaves.
  • Immediately cover the Rasam bowl.
  • Serve Tomato Rasam hot along with Steamed Rice or serve it as a Soup.

NOTES :

  • I have used Tamarind Paste in the recipe.  If using Tamarind, remove the seeds and discard the threads after squeezing it along with Tomatoes.
  • I have roughly chopped the Tomatoes and squeezed it with my hand for this Tomato Rasam.
  • If the Tomatoes are sour adjust the amount of Tamarind to suit your taste preference.
  • If you do not like Tomato pieces floating in the rasam, you can grind it in a mixer-grinder/blender.
  • Pounding the ingredients in a Mortar and Pestle gives a wonderful flavour and a fresh aroma to Tomato Rasam.
  • Adjust the amount of Pepper to suit your spice level.
  • Tempering with Ghee gives a nice favour to the Tomato Rasam.
  • Adding Jaggery is purely optional, but it helps to balance the taste notes in the Tomato Rasam.



    Kongu Style Uppu Paruppu, a creamy moong dal served over hot rice with ghee being drizzled, traditional South Indian comfort food on a banana leaf
    Uppu Paruppu with Ghee

    Uppu Paruppu Recipe: Easy Kongu Style Moong Dal with Ghee

    Uppu Paruppu is a no-fuss, soul-warming Kongu style moong dal from Tamil Nadu, made with garlic, coconut and ghee. This toddler friendly dal recipe pairs beautifully with hot white rice and is traditionally served first in a Vazhaiyilai Virundhu, the banana leaf feast. Light, sattvic and ready in 25 minutes, it is perfect for daily lunch, postpartum recovery or simple soul food cravings. Here is my easy Kongu Uppu Paruppu recipe, with step by step tips, cultural notes, pro tips and the story of how it became a staple at home.
    ↓ JUMP TO RECIPE

    MINCED MEAT
    KOTHU KARI MASALA/ MINCED MEAT MASALA


          Minced Meat is a fantastically versatile ingredient.  We can combine it to cook up a variety of dishes right from Simple Minced Meat Stir Fry, Meat Croquettes/Cutlets, Meat Balls, Kola Urundai Fry/Curry, Kheema Fry/Masala, Kebabs, Meatball Lasagna, Meat Ball Soup, Minced Meat Pulao/Biriyani. Minced Meat Pie, Patties for Burgers, toppings for Pizza or even prepare Minced Meat Stews and use it as a filling for various dishes, out of it.
         Though I make different versions of the same Kothukari Masala at home, I love the combination my SIL- Neema makes with Cabbage and Green Peas.  When Green Peas are in season this dish come into limelight. We can use Minced Mutton/Chicken/Beef in the recipe. Freshly minced meat or frozen ones, both suits well for the recipe. This Kothukari Masala is a simple yet delicious side dish which goes along with both Roti & Rice.


    For more Recipes with MINCED MEAT, Click here...



    Cuisine - South India
    Course - Side Dish
    Spice Level - Medium-High
    Difficulty - Medium
    Serves - 3-4
    Author - SM

    Preparation Time - 15-20 Minutes
    Cooking Time - 30- 45 Minutes


    HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

    MINCED MEAT
    KOTHU KARI MASALA/ MINCED MEAT MASALA

    INGREDIENTS :

    Minced Meat - 11/2 Cups
    Cabbage -1 Cup
    Green Peas - 3/4 Cup
    Onion - 2 Nos.
    Green Chillies - 3-4 Nos.
    Garlic - 4 Cloves
    Ginger - 1" Piece
    Tomato - 1 No.
    Fennel Seeds - 1/2 Tspn
    Curry Leaves - 2 Sprigs
    Oil - 2 Tbspns
    Salt - To Taste

    Spice Powders :

    Turmeric Powder - 1 Tspn
    Red Chilli Powder - 2 Tspns
    Pepper Powder - 2 Tspns.
    Garam Masala - 2 Tspns.


    For Garnishing :

    Coriander Leaves- few


    METHOD :

    • Mince the Meat(Mutton/Beef/Chicken) using a mincer or food processor.
    • Wash it in a colander under running water and leave it aside for the water to drain.
    • Shred the Cabbage into thin strands and keep it aside.
    • Peel the Green Peas, wash and allow it to drain in a colander. 
    • Grind Ginger & Garlic into a fine paste and keep it aside.
    • Heat Oil in a pan, splutter Fennel seeds and Curry leaves in it.
    • Saute finely chopped Onions, Green Chillies until onions turn translucent.
    • Add the Ginger-Garlic Paste and saute until raw flavour goes and it turns aromatic.
    • Add all the ingredients mentioned under 'Spice Powders' and mix well.
    • Fry this on a very low flame for few minutes.
    • Add chopped Tomatoes and fry well.  
    • When tomatoes turn soft and oil separates from the mix, add Minced Meat along with a dash of Salt.
    • Sprinkle enough water for the meat to cook.
    • Close the pan with a lid and leave it on a low flame until the minced meat is cooked. Stir it occasionally.
    • When meat is well cooked, add Green Peas and cook on a low flame until green peas turn soft.
    • Add shredded Cabbage and cook briefly.
    • Stir fry the Kothukari Masala for few more minutes, until the vegetables are cooked.
    • Sprinkle some Pepper Powder and garnish Kothukari Masala/Minced Meat Masala with Coriander Leaves.
    • Serve Kothukari Masala/Minced Meat Masala hot. with Chappati, Puri, Batura, Parathas, Rotis etc.,
    • Kothukari Masala/Minced Meat Masala  goes well with Steamed Rice, Biriyani, Pulaos etc.,

    NOTES:

    • Can use any type of minced meat like chicken, mutton or beef for the recipe.
    • I have cooked the recipe with Minced Beef.
    • I like this dish spicy, adjust the spices to suit your preference. 
    • This recipe is a dry version. Can add some more water & one more tomato and adjust the consistency of Kothukari Masala to suit your preference.







    Hot Pooris accompanied by aromatic Potato Masala, a perfect blend of textures and tastes.
    The Divine duo of Puri and Potato Masala, a symphony of flavours

    "The Ultimate Partners in Crime - Puri & Potato Masala"

        Poori Masala, also known as Potato Masala, makes for a delightful accompaniment to your piping hot Pooris. This simple side dish boasts boiled Potatoes infused with mild seasoning, creating a burst of flavours. The beauty of Potato Masala lies in its simplicity and quick preparation – perfect for those moments when you crave a tasty side without the hassle.

        What I adore about Potato Masala is the heavenly aroma emanating from steamed Potatoes, Onions, Green Chillies, and the flavourful tempering. It's no wonder that the classic combo of Poori and Potato Masala, affectionately called Poori Kizhangu, is a staple in South Indian Restaurants. This dynamic duo is practically inseparable, and for good reason.

        There was a time when Potato Masala reigned supreme as the go-to side dish for Poori/Puri/ & Chapatis at home. My Mom, a frequent enthusiast, often served Chapatis with various accompaniments, but Pooris were exclusively paired with the ever-reliable Potato Masala. The recipe, though humble, allows for creative twists like the addition of Carrots, Green Peas, and occasional variations with Cumin Seeds, Fennel, or Garam Masala.

        This versatile dish, crafted from the simplicity of Potatoes, is a perfect companion for Poori, Puri, or Chapati. If prepared with a slightly thicker consistency, it seamlessly transforms into a delectable filling for Masala Dosa. Plus, the same Potato Masala takes centre stage in crafting a delightful deep-fried snack known as Masal Bonda.

        It's fascinating to note that this humble Potato Masala, originating from Bombay-style Bhajis, found fame alongside Tamil Nadu Dosa under the iconic name 'MASALA DOSA.' The credit goes to the visionary restaurateurs from the Udupi region of Karnataka, who introduced "Udupi eating houses" throughout Bombay in the 1950s. Today, Masala Dosa is a culinary icon, gracing tables in every nook and cranny of India – a true testament to its widespread popularity and the harmonious fusion of cuisines.



    For delectable CURRIES, click here...


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

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

    Spud-tacular Bliss: Dive into the Irresistible World of Potato Recipes

     

    Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"



    Hot Pooris accompanied by aromatic Potato Masala, a perfect blend of textures and tastes.
    The Divine duo of Puri and Potato Masala, a symphony of flavours


    Ingredients:

    For Poori Masala/Potato Masala:

    Potato - 4 Nos.
    Onion - 2 Nos.
    Green Chillies - 4–5 Nos.
    Ginger - 1/2" Piece.
    Tomato - 1 No.
    Turmeric Powder - 1/4 Tspn
    Salt - To Taste
    Sugar  - a Pinch (Optional)
    Lemon Juice - 1 Teaspoon (Optional)


    To Temper:

    Oil - 1 -2 Tablespoons
    Mustard Seeds - 1/2 Teaspoon
    Bengal Gram Dhal (Channa Dhal) - 1 Tablespoon
    Dry Red Chillies - 1 No.
    Curry Leaves - 1 Sprig

    To Garnish:

    Coriander Leaves - a few



    Method:

    To Cook Potatoes:

    • Clean, wash & boil the Potatoes (skin on), along with a dash of Salt, in a pressure cooker.
    • Pressure cook the Potatoes on a high flame for 2 Whistles, reduce the flame and cook for another 2–3, whistles.
    • Switch off the flame and wait until the pressure is released.
    • Once the Potatoes are cooked, allow it to cool down.
    • Peel the Potatoes and mash it up roughly. (The idea is to crumble it and not mash it as we do for Mashed Potatoes).

    For Poori Masala/Potato Masala :

    • Heat Oil in a Pan, splutter Mustard Seeds, Bengal Gram Dhal, Red Dry Chillies and Curry Leaves.
    • Add finely chopped Onions, Ginger and Green Chillies (slit into two) to the above and sauté until Onions turn translucent.
    • Add Turmeric Powder and give a quick stir.
    • Immediately, add finely chopped Tomatoes and cook until tomatoes turn soft.
    • Cook this mixture on a very low flame until oil separates from the mix.
    • Add roughly mashed Potatoes to the above along with a dash of Salt and mix well.
    • Sprinkle some water and allow the mixture to boil on a low flame for a few minutes.
    • Pour a teaspoon of lemon juice to balance the taste.
    • Adjust the consistency of the Poori Masala/Potato Masala to suit your preference.
    • Add a pinch of Sugar and garnish the Poori Masala/Potato Masala with finely chopped Coriander Leaves.
    • Serve Poori Masala/Potato Masala hot along with Poori/Puri/Chapati.
    • This Poori Masala/Potato Masala can also be used as a filling to make Masala Dosa and Masal Bonda.

    Notes:

    • Alternatively, can cook the Potatoes in a Sauce Pan.  Adjust the cooking time accordingly.
    • Potatoes can also be cut into 4–6 pieces and then cooked (This will reduce the cooking time).
    • Cooking the whole Potatoes, with skin-on, will give a perfect texture to the Poori Masala/Potato Masala.
    • Can add spices like Cumin Seeds/Fennel Seeds to add an extra note of flavour to the Poori Masala/Potato Masala. 
    • Can also add a dash of Garam Masala to the Poori Masala/Potato Masala, if preferred.
    • Can add finely chopped Carrots and few Green Peas in Poori Masala/Potato Masala.
    • Adding Tomato /& Lemon Juice to the Poori Masala/Potato Masala are purely optional.

        The humble yet delightful Potato Masala, a cherished companion to Poori, embodies the essence of comfort and tradition. Its aromatic blend of spices, coupled with the iconic duo's cultural significance, makes it a timeless favourite. So, savour the simplicity, relish the history, and let the magic of Poori and Potato Masala transport you to a culinary haven. Happy cooking and happy indulging! 🍲🥔✨


    INDIAN BREADS
    POORI/PURI RECIPE


          Poori/Puri as we call this deep-fried Indian Bread is a simple recipe prepared with Whole Wheat Flour, Semolina and Salt.  It is an unleavened bread which can be combined with Savoury side dishes like Bhaji/Curries/Kheema.  Poori can also be served with sweet side dishes like Aamras(Mango Purée), Shrikhand, Basundhi or Sweet Boondhi. It is also eaten with Rice Kheer or Halwa. You can find a default combination of Poori served with Poori Masala/Potato Masala a simple side dish prepared with Potatoes.  I would say the combination is made in heaven, and no South Indian restaurant dares to separate the combo.  Some restaurant even serves Coconut Chutney along with this above combination, which is my husband's favourite.  Poori and Potato Masala along with Coconut Chutney is a must-have at our home. 
         This is how my Mother makes Poori/Puri and it is a foolproof recipe.  The story of Poori has a long-forgotten connection with my MOM.  The story dates back to 1972, the year my MOM & DAD got married.  My Dad, who was working in Kotagiri (a small town near Ooty in Tamil Nadu), took my Mom there after their wedding.  On their way home, my dad took her to a restaurant in Mettupalayam.  He ordered Poori and Potato Masala for both of them.  My Mom, a naive teenager from a small village in Palakkad (Palakkaadu - Kukkrammam!!!) got dumbstruck seeing Poori(she thought it was Pappadam) in her plate, she asked my Dad how can anyone eat Pappadam with this curry. My dad convinced her, saying that the dish is called Poori and would taste good.  As sceptical as ever, she tried the dish.  I am not sure whether she was convinced/liked the dish then.  But to obviously contradict the lore, she makes the best Poori.  My husband is a big fan of her Pooris, and it is one dish he asks her to prepare when we are home.
        My Mom's Poori has become a benchmark for perfect Pooris at home that whenever I prepare Pooris, my husband and kids would comment, it is not as perfect as Ammamma's Pooris. The recipe I have given here is how my Mom makes. She adds Samba Gothuma Rava instead of White Semolina along with whole wheat flour for the dough.  And all the more, a few knacks like rolling the Pooris into slightly thicker circles, the right temperature of Oil (for deep-frying) and gently pressing the Pooris while frying them, all help you to yield soft, puffy Poori/Puri.

    For more recipes on INDIAN BREADS, Click here...



    Cuisine - Indian
    Course - Main Course
    Difficulty - Medium
    Serves - 2 -3

    Author - SM

    Preparation Time - 5-10 Minutes
    Leavening Time - 15-20 Minutes
    Cooking Time - 20 - 30 Minutes

     

    HOW TO MAKE POORI/PURI



    INDIAN BREADS
    POORI/PURI RECIPE


    INGREDIENTS:

    For the Dough:

    Whole Wheat Flour/Aatta - 2 Cups
    Samba Gothuma Ravai/Cracked Wheat - 2 Tablespoons
    Oil - 2 Teaspoons
    Salt - To Taste
    Water - 1 Cup (approximately)

    For Deep Frying:

    Oil


    METHOD:

    KNEADING THE DOUGH :

    • Add Whole Wheat Flour, Samba Gothuma Ravai along with salt in a wide bowl.
    • Mix the Flour and Samba Gothuma Ravai.
    • Make a hole at the centre of the flour mix, pour the oil into it.
    • After adding the oil to the flour, mix & combine the ingredients before kneading.
    • Knead the dough, adding a little water at a time.
    • Knead it into a stiff dough. 
    • Cover the bowl and let it rest for 15- 20 Minutes.

    NOTES:

    • You will need approximately 1 Cup of Water for 2 Cups of Flour.
    • Amount of water totally depends on the type of Whole Wheat Flour used.  Adjust Accordingly.
    • If you need more water, do not add directly to the flour mix.
    • Instead, dip your fist into the water and apply to the mix & then 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.

    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 15–20 minutes.
    • Covering the dough traps moisture, otherwise, it will dry out forming a crust.
    • And keep the dough covered all the time.
    • Leavening the dough for a long time can make the Poori oily.

    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.

     

    DEEP FRYING THE POORI/PURI:

    • 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 Poori/Puri, one at a time, into the hot oil.
    • Carefully and gently press the Poori/Puri with the slotted spoon until it fluffs up.
    • Flip the Poori/Puri and cook the other side.
    • Fry the Poori/Puri until it turns into slightly golden yellow in colour.
    • Do not fry the Poori/Puri on a high flame or allow it to burn.
    • Once fried, remove the Poori/Puri from the oil with a slotted spoon
    • Allow it to drain on clean Paper towels.
    • Follow the suit for rest of the Poori/Puri.
    • Serve Poori/Puri hot with Poori Masala/Potato Masala and Coconut Chutney/Mint Chutney/ Coriander Chutney.
    • Can serve Poori/Puri with Potato Curry, Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice. 
    • Poori/Puri also goes well with Sweet Side Dishes like Aamras, Shrikhand, Basundhi, Sweet Boondhi, Kheer, Halwa etc.,
    For POORI MASALA/POTATO MASALA Recipe, Click here...

    NOTES:

    • Commonly, White Semolina is used along with Wheat Flour for Poori/Puri recipe.
    • But, I have used Samba Gothumai Ravai/Cracked Wheat instead of White Semolina, which is my Mom's secret behind puffy Pooris.
    • This helps you to get soft, puffy Pooris.
    • Can use All-purpose flour instead of Whole Wheat Flour too.
    • Do not overheat the Oil while frying the Poori/Puri.
    • Deep-fry the Poori/Puri on a medium-high flame.
    • Serve Poori/Puri hot or at room temperature.
    RAVA IDLI/SEMOLINA IDLI

          When you say Idli, it has become synonymous to South Indian Dish.  It has a deep-rooted connection with the region and people of South India.  Considered as a staple and steamed goodness this humble dish found its waning period during the World War, which paved way for a new dimension of the same old Idli with a variation of Rice with Rava/Semolina called 'RAVA IDLI'.  I was fascinated by the history and invention of the dish when I read it in a Tamil Magazine about MTR(Mavalli Tiffin Room) years back.
         The invention of Rava Idli, more commercially, I should say, dates back to 1939 during the food crisis which started during WWII.  Rice shortage in India infamously mentioned as the Great Bengal Famine by history, led to the use and spread of wheat & wheat products to South India. Even my Mom says they all used to have a lot of Wheat Recipes in those days which she used to hate. Knowing that her grandmother used to stealthily bring a bowl of Rice for my mother. Rice was scarce then and people who had paddy fields secretly stored some Rice for their own use. Some even used up the paddy grains stored for next sowing due to scarcity.
         During those days, Bangalore famous MTR group (then, Brahmin Coffee House) decided to replace Rice with Semolina in making Idlis.  Though replaced experimentally, the result seemed to fair well with more innovative and all the more delicious 'RAVA IDLI'.  Since then it has been in the limited menu list of MTR and has gained its popularity throughout South India.  
          This Rava Idli recipe is from an old cook book which I bought during my school days. The recipe mentions the Rava Idlis to be steamed cooked in Idli Plates lined up with Mandharai Leaves(Leaves from Bauhinia Racemosa/Bidi Leaf Tree).  Even Banana Leaves can be used instead of Mandharai Leaves. When I got hold of Mandharai Leaves from a nearby tree in our street I was literally overwhelmed as I had never got a chance of preparing Rava Idlis lined up with Mandharai Leaves as mentioned in my recipe book.  The aroma of steamed Rava Idlis and Mandharai Leaves was so wonderful and I personally loved it.
         This Rava Idli recipe is prepared without Soda-bi-carbonate or Fruit Salt.  But the trick in getting soft Rava Idli is perfectly roasted White Rava/Semolina and the amount of Curd/Yogurt used in the batter. The recipe says equal amount of White Rava/Semolina and Curd/Yogurt and 20-30 minutes of leavening time. I strictly follow the recipe from my cook book and have always got soft Rava Idlis with a perfect texture.


    For more TIFFIN ITEMS, Click here...


    Cuisine - South Indian(Karnataka)
    Course - Main Course
    Difficulty - Medium
    Makes - 20-24 Rava Idlis
    Author - SM



    Preparation Time - 20 -30 Minutes
    Leavening Time - 20-30 Minutes
    Cooking Time -  10 - 15 Minutes


    HOW TO COOK RAVA IDLI/SEMOLINA IDLI
    RAVA IDLI/SEMOLINA IDLI

     

    INGREDIENTS :

    Semolina/White Rava - 2 Cups
    Curd/Yogurt - 2 Cups

    For Tempering :

    Ghee/Oil - 4 Tbspns
    Mustard Seeds - 1/2 Tspn
    Bengal Gram Dhal - 1 Tspn
    Cashew Nuts - 12- 15 Nos.
    Green Chillies - 3 Nos.
    Ginger - 1/2" Piece
    Curry Leaves - 1 Sprig
    Turmeric - 1/4 Tspn (optional)
    Carrot - 1 Tbspn
    Coriander Leaves - Few

     

    METHOD:

    • Heat Ghee/Oil in a pan, splutter Mustard, Bengal Gram Dhal, Cashew Nuts and fry for a while.
    • Add finely chopped Curry Leaves, Green Chillies, Ginger and saute well.
    • To the above mixture add White Rava/Semolina and fry for few minutes.
    • Roast the White Rava/Semolina on a very low flame until it is aromatic.
    • Add Turmeric and give a quick stir.
    • Add finely grated/chopped Carrots and give a quick stir (can add few teaspoons of grated Coconut at this stage).
    • Switch off the flame and allow the mixture to cool down.
    • Pour Curd/Yogurt along with a dash of Salt to the above mixture.
    • Thoroughly mix the Rava Idli batter. Make sure there are no lumps in the Rava Idli Batter.
    • The consistency of the batter should be slightly thicker (like Idli Batter).
    • Add finely chopped Coriander Leaves and mix well.
    • Leave it aside for 20-30 minutes. 
    • Meanwhile, boil water in Idli Vessel. 
    • Grease the Idli moulds, line it up with Mandharai Leaf/ Banana Leaf(Optional).
    • Pour a ladle full of Rava Idli batter into it.
    • Carefully place the Idli Moulds into the Idli Vessel and cover it with the lid.
    • Steam cook the Rava Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes. 
    • Serve Rava Idlis hot with Sambar or any Chutney of your choice.

    NOTES :

    • Can add some Water, if the Rava Idli batter is very thick. 
    • Can prepare the batter with 1 Cup Yogurt and 1 Cup of Water or substitute Curd/Yogurt with Butter Milk. 
    • Make sure the Curd/Yogurt is not very sour.
    • Some recipes call for adding Soda-bi-carbonate or Fruit Salts like Eno.
    • Can steam the Rava Idlis immediately, if adding fruit salt.  No need for waiting time.
    • If adding Soda-bi-carbonate leave the Rava Idli batter aside for 20-30 Minutes.
    • Adding Turmeric Powder to the Rava Idli Batter is purely optional.
    • If using fruit salt/soda-bi-carbonate avoid adding turmeric powder, which may alter the colour of the Rava Idlis. 
    • Can use few teaspoons of grated Coconut to the batter, if preferred.
    • Lining the Idli Moulds with Mandharai Leaves/Banana Leaf is purely optional.




    Newer Posts Older Posts Home

    Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali

    Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
    From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
    Search for a Recipe

    I Me Myself

    A vintage-style horizontal oval frame showcasing ornate silver spoons on a dark rustic surface

    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

    Popular Posts

    • Kerala Kanji Recipe: Authentic Rice Porridge with Payar, Chammanthi & Achar (3 Easy Methods)
    • Crispy Murukku Recipe Using Instant Mix – A Diwali Must-Have Snack in Malaysia & Singapore
    • Malaysian Kopi Recipe: How to Brew Kopi O and Kopi C Like a Kopitiam
    • Madurai Mutton Chukka Varuval
    • Pachai Pattani Sundal Recipe: Amma's Dried Green Peas Sundal for Navratri
    Ebook - What I Cook - For Onam

    Ebook - “What I Cook - For Onam”

    Amazon.com/dp/B0CGPVY6J3

    Indulge in Kerala’s Culinary Heritage: Traditional Onam Sadhya Recipes, with Expert Serving Tips! Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!

    Essence of Life

    Subscribe & Follow

    © 2026 | Essence of Life - Food

    • Home
    • Ask First
      Please note that all rights for the photographs and texts on this blog, unless otherwise mentioned, rests with the author. Please do not use without permission.
    • Privacy Policy