Unlike regular kheer, this version uses moong dal (split yellow lentils), giving it a rich, nutty flavor and protein boost. It's simple, comforting, and deeply rooted in Tamil cuisine.

About this recipe and some memories!

With Tamil Puthandu just round the corner I decided I should make the traditional Paruppu Payasam or Moong Dal Payasam for the occasion. Hubby Dear loves both chana dal payasam and moong dal payasam.

I have already share both the versions previously and wanted to make one with coconut milk. We do make it differently with different ingredients. Today's version is a must as part of the tamil new year recipes.

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What is Paruppu Payasam?

Paruppu Payasam is a traditional South Indian dessert, made with lentils, jaggery, coconut milk. We can make using cow milk as well. Though for a vegan version you can go with coconut milk. This indian festive dessert is popular during Tamil New Year (Puthandu).

Paruppu Payasam usually refers to Moong Dal Payasam, where Paruppu refers to dal in Tamil. However, we do have Chana dal Payasam as well, thats made for festivals as well.

Why You'll Love This Paruppu Payasam

• Authentic temple-style taste at home
• Naturally sweetened with jaggery (refined sugar-free option)
• Vegan-friendly when made with coconut milk
• Quick and easy - ready in under 30 minutes
• Perfect festive dessert for Tamil New Year

Ingredients You'll Need

• Moong dal (split yellow lentils)
• Jaggery / brown sugar
• Thick Coconut milk
• Cardamom
• Cashews & raisins

How to Make Paruppu Payasam (Step-by-Step)

• Roast & Cook Moong Dal: Dry roast the mung bean/ yellow split lentil on low heat until aromatic and lightly golden. Wash it a couple of times, then pressure cook with cardamon pods with 3 cups of water for 3-4 whistles until soft and mushy.
• Prepare Jaggery Syrup: While the dal cooks, melt the jaggery in a pan with a little water. Strain it to remove impurities.
• Combine: Mash the cooked dal well. Add the strained jaggery syrup to the dal and cook on low heat for 5-7 minutes until they blend well.
• Add Coconut Milk: Turn the heat to very low flame, add the thick coconut milk, and combine well. Let the dal simmer for 2-3 minutes; do not let it boil vigorously to avoid curdling. If required add little water to adjust the thickness.
• Tempering: Heat ghee in a pan, fry the cashews and raisins until golden brown, and add them to the payasam.

Tips for Perfect Payasam

• Don't boil after adding coconut milk
• Use fresh jaggery for best flavor
• Adjust consistency with water or milk (for non vegan version)

Variations You Can Try

• Chana dal payasam: Slightly firmer texture and richer taste
• Milk-Based Version: Replace coconut milk with whole milk
• Instant pot method: For faster dal preparation
• Vegan Version: Use coconut oil instead of ghee

Serving Suggestions

• Serve warm or chilled
• You can serve this as part of Tamil New Year feast
• Garnish with ghee-roasted nuts and raisins for non vegan version.

Storage & Reheating

• Refrigerate up to 2-3 days
• Reheat gently, add water/milk

Substitutions

• Replace jaggery with brown sugar or coconut sugar
• Use canned coconut milk for convenience
• Add a splash of maple syrup for flavor depth

FAQs

More Payasams Recipes you will love!

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Paruppu Payasam Recipe (South Indian Lentil Kheer) - Easy Tamil New Year Dessert

Paruppu payasam is a traditional South Indian dessert made with lentils, jaggery, and coconut milk. This creamy, naturally sweetened payasam is especially popular during Tamil New Year (Puthandu) and other festive occasions.

Course Sweets

Cuisine Tamil Nadu

By Cook Method Pressure Cooker

Occasion Festival Meal

By Diet Vegan

Dish Type Festival Sweets

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 434kcal

Author Srivalli

Ingredients

• 1/2 cup Moong dal split yellow lentils
• 3/4 to 1 cup Jaggery adjust to taste
• 1 cup Coconut milk thick or first milk
• 2 cups Water
• 2 Cardamom pods
• 2 tbsp Cashews
• 1 tbsp Raisins
• 1 tbsp Ghee or coconut oil for vegan

Instructions

• Roast & Cook Moong Dal: Dry roast the moong dal on low heat until aromatic and lightly golden. Wash it a couple of times, then pressure cook with cardamon pods with 3 cups of water for 3-4 whistles until soft and mushy.
• Prepare Jaggery Syrup: While the dal cooks, melt the jaggery in a pan with a little water. Strain it to remove impurities.
• Combine: Mash the cooked dal well. Add the strained jaggery syrup to the dal and cook on low heat for 5-7 minutes until they blend well.
• Add Coconut Milk: Turn the heat to very low flame, add the thick coconut milk, and combine well. Let the dal simmer for 2-3 minutes; do not let it boil vigorously to avoid curdling. If required add little water to adjust the thickness.
• Tempering: Heat ghee in a pan, fry the cashews and raisins until golden brown, and add them to the payasam.

Nutrition

Calories: 434kcal | Carbohydrates: 60g | Protein: 9g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 23mg | Potassium: 199mg | Fiber: 3g | Sugar: 39g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 4mg

Paruppu payasam is more than just a dessert-it's a celebration of tradition, simplicity, and flavor. Whether you're making it for Tamil New Year or just craving a comforting sweet, this recipe delivers authentic taste with minimal effort.

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🌸 Bengali New Year Recipes (Pohela Boishakh)

Bengali New Year is celebrated with traditional dishes like luchi, aloo-based curries, and a variety of sweets.

• Luchi
• Aloo Dum
• Aloo Posto
• Hing er Kochuri
• Vegetable Chop

Explore traditional Bengali sweets for the festival: 👉 [Bengali Sweets Collection]

FAQs

These Indian festival recipes highlight regional flavors and traditional dishes prepared during April celebrations.

More Indian Festival Recipes

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While we make this dal in everyday meal, when it comes to festival times, we all get excited to make special dishes for the day right. Well, depending on which festival you are going to celebrate, the dishes vary. However, when it comes to the festival food that we cook and offer to God, we cook some dishes for all festivals.

Also in my parents' home, it is always Green chili dal or Pachi Mirapakaya Pappu for the dal to be offered. Amma makes this dal without fail for all festivals.

Like the Ugadi Festival where we feature special Ugadi Recipes or the Andhra Thali we make for festivals. The other festivals like Purattasi Shanivaralu Panduga.

Ingredients

To make this Green Chili dal, you will only need regular pantry ingredients that are easily available. I have added pictures to show what goes into the boiling for the dal and the ingredients used for tempering.

For the Dal Boiling:

• Lentils - Toor Dal or Spilt Pigeon Peas are used to make this dal.
• Green chilies - 5 -6 of the regular green chilies you get during any season. We get two different ones, sometimes we get very dark-coloured green chilies that are quite spicy and the other variety the light green ones. Also depending on the variety you can decide how many to add.
• Tomatoes - Ripe medium-sized ones are the tomatoes to select.
• Turmeric - quarter teaspoon.
• Tamarind - 2-inch piece, you can add it directly or you can soak it in water for 5 mins
• Coriander leaves - few
• Salt to taste - We normally use rock salt for making dal.

For the Seasoning

• Seasoning Spice - a mix of cumin seeds, Mustard seeds, and Urad dal is used, approx a teaspoon.
• Onions - regular white or violet approx about 1/4 cup
• Curry leaves a sprig
• Garlic pods - 4 crushed with the skin.
• Cooking Oil - You can use any oil of your choice. I have used about 2 teaspoons of refined sunflower

Instructions

Easiest method to make this dal is pressure cooking it. The dal involves two steps. First step is quite easy to prep and cook as we assemble all the ingredients needed for the dal to be pressure cooked with enough water. Pressure cook for 3 to 4 whistles. Second is the tempering the dal.

Prep work for Pachi Mirapakaya Pappu

Wash the dal a couple of times, chop the tomatoes, break the green chilies into two

Boiling the Dal

In a pressure cooker, take all ingredients listed under the first step except salt.
Add enough water to cover the dal. Pressure cook for 4 -5 whistles.
First of all, wait for the pressure too cool off, then remove the lid, and drain the water to a bowl.
Leave one or two green chilies, and remove the rest to a bowl.

Tempering the Dal

Heat a pan with oil and sputter with cumin seeds, mustard, and urad dal.
Next, add onions, and garlic and sauté well. You saute until the onions get slightly brown.
Pour the tempering spice over the simmering dal.
Finally cook on high flame for a few minutes, until it reaches the required consistency.

Substitutions & Variations

Traditionally we always make this dal with Toor dal. However, for a variation you can try using split moong dal or masoor dal as well.

We also make a dal with dried red chilies, Endu Mirapakaya Pappu

Equipment

We need a pressure cooker along with a deep vessel for mashing the dal. Using pressure cooking dal is faster.

Related

Looking for other recipes like this? Try these:

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How to make Pachi Mirapakaya Pappu ~ Green Chilli Dal

Pachi Mirapakaya Pappu or Toor Dal with green chilies is a common simple dal we make for all festival feasts, especially Ugadi ~ Andhra New Year. This spicy mirchi dal features in our regular everyday Andhra meals as well.

Course Lunch Box

Cuisine Andhra Pradesh

Keyword Dazzling Dals

By Cook Method Pressure Cooker

Occasion Everyday Meal

By Diet Vegan, Vegetarian

Dish Type 30 Minutes Meal, Andhra Pappu

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 145kcal

Author Srivalli

Ingredients

Ingredients Needed:

• 100 gms Toor Dal
• 6 Green chilies depending on your choice
• 2 medium Tomatoes
• A pinch Turmeric
• 2 inch Tamarind
• Coriander leaves few
• Salt to taste

For Tempering

• 1/2 teaspoon Cumin Seeds
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Urad dal
• 1/4 cup Onions
• Curry Leaves
• 4 pods Garlic pods
• 2 teaspoons Cooking Oil

Instructions

Prep work for Pachi Mirapakaya Pappu

• Wash the dal a couple of times, chop the tomatoes, break the green chilies into two

Boiling the Dal

• In a pressure cooker, take all ingredients listed under the first step except salt.
• Add enough water to cover the dal. Pressure cook for 4 -5 whistles.
• Once the pressure is off, remove the lid, and drain the water to a bowl.
• Leave one or two green chilies, and remove the rest to a bowl.
• In a deep vessel, add rock salt, and the cooked dal along with tomatoes, tamarind, and green chilies.
• Take the pappu guthi or masher, and mash everything well.
• Adjust salt and spice, if you want more spice to be added, add a few green chilies back and churn again.
• Pour back the dal water into the dal and put it on flame, simmer, and let it thicken.

Tempering the Dal

• Heat a pan with oil and sputter with cumin seeds, mustard, and urad dal.
• Next, add onions, and garlic and sauté well. You saute until the onions get slightly browned.
• When it's done, pour this over the simmering dal.
• Cook on high flame for a few minutes, until it reaches the required consistency.

Notes

We can serve this dal along with Dosa or Chapati as well.

Nutrition

Calories: 145kcal | Carbohydrates: 25g | Protein: 7g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 251mg | Potassium: 180mg | Fiber: 8g | Sugar: 6g | Vitamin A: 516IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 1mg

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Starting the Bakeathon 2022 series this year and hopefully will get to bake some goodies for the kids. This Bakeathon is simply focused on baked dishes from OGT. I use Microwave Convection Oven for all my bakes.

First in the series are these sinful Chocolate Butter Cookies, very simple and easy to bake.

Ingredients

Use all ingredients at room temperature for easy baking

• Butter - I use unsalted butter somewhat at room temperature so that it is easy to cream the butter.
• Sugar - Using powdered sugar makes it easy to get that crunchy texture after creaming and also makes it easy to blend well.
• All-Purpose Flour - I use regular flour or Maida in this cookie dough. Maybe you can try using 1 teaspoon cornflour as well.
• Leavening Agents - Both Baking Powder and Baking Soda act on these cookies to get that wonderful final baked texture.
• Chocolate - I have used Cocoa powder for the chocolate effect. However, you can use chocolates as well.
• To blend everything, use Milk and the dough should be crumbly!

See recipe card for quantities.

Instructions

In a bowl, the soft butter, and sugar. Cream till it turns fluffy.
Add the flour along with the baking powder, baking soda and mix well.
You can crumble the whole mixture with your palm.
Once it is all mixed in, you can add the cocoa powder and mix well.

Add milk slowly until the dough holds the shape.
Once the dough can hold its shape, make small balls and flatten them on a parchment papered baking tray.
Preheat the oven at 160 for 40 minutes.
Turn the cookies to the other side and again bake for 10 minutes at 160C
Allow it to cool down before storing.

Substitutions & Variations

You can always replace part of the flour with wheat flour and can even include with nut flours if you want to make it more healthy.

Instead of cocoa powder, replace with chocolates for a more rich experience.

Add in some chocolate chips for added taste.

Storage

These cookies stay good for at least 3 to 4 days. You can freeze the prepared dough for at least a month. Thaw before baking the batch.

For More Cookies

Refer the cookies on SYL

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Chocolate Butter Cookies

Chocolate Butter Cookies are crunchy cookies with delicious chocolate flavour. Kids would surely love these sinful treats!

Course Sweets

Cuisine International

Keyword Chocolate Cookies, Easy Snack

By Cook Method Oven

Occasion Evening Snack

By Diet Kid Friendly

Dish Type Eggless Cookies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 15 medium size cookies

Calories 105kcal

Author Srivalli

Ingredients

• 1/2 cup Butter unsalted
• 1/2 cup Powdered Sugar
• 1 cup All-Purpose Flour / Maida
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 cup Cocoa Powder
• 3 tablespoon Milk

Instructions

• In a bowl, the soft butter, and sugar. Cream till it turns fluffy.
• Add the flour along with the baking powder, baking soda and mix well.
• You can crumble the whole mixture with your palm.
• Once it is all mixed in, you can add the cocoa powder and mix well.
• Add milk slowly until the dough holds the shape.
• Once the dough can hold its shape, make small balls and flatten them on a parchment papered baking tray.
• Preheat the oven at 160 for 40 minutes.
• Turn the cookies to the other side and again bake for 10 minutes at 160C
• Allow it to cool down before storing.

Nutrition

Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 83mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Calcium: 16mg | Iron: 1mg

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Chilli Chicken Dry ~ Restaurant Style

Chilli Chicken Dry, Restaurant Style recipe is a spicy and crispy appetizer, most popular in Restaurant. Crispy marinated chicken deep fried and sautéed in a spicy green chillies and garlic. This Chilli Chicken tastes great as a dry appetizer.

Course Appetizers & Starters

Cuisine South Indian

Keyword Chicken Fry, Chicken Pakoda

By Cook Method Deep Fried

Occasion Holiday Special

By Diet Non Vegetarian

Dish Type Chicken Dishes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 people

Calories 398kcal

Author Srivalli

Ingredients

For the Chilli Fry

• 350 gms Boneless Chicken
• 1 Egg
• 1/2 cup Cornflour
• 1/2 teaspoon Garlic Paste
• 1/2 teaspoon Ginger Paste
• 1 Green Chilli finely chopped
• Salt to taste

For the saute

• Cooking Oil for deep frying
• 4 to 5 Cloves Garlic
• 3 to 4 Green Chillies slit
• Handful Curry Leaves

Instructions

For the Chilli Fry

• Wash and cut chicken into bite size pieces.
• Mix together the chicken, cornflour, ginger and garlic paste, 2 tsp salt, 2 finely chopped green chillies
• Beat egg with a pinch of salt and add to the chicken.
• Mix everything well so that the chicken is well coated.
• Leave this for about 30 minutes.
• Heat oil in a kadai and deep-fry the chicken pieces until the pieces are well crispy.
• Drain the chicken onto a kitchen towel.
• Continue with the rest of the pieces and keep it aside.

Frying the chicken

• Heat 2 tablespoon of oil in a kadai, add finely chopped garlic and saute well.
• Next add slit green chilies until done and then add curry leaves
• Add fried chicken to the pan, cook for few minutes.
• Serve hot.

Nutrition

Calories: 398kcal | Carbohydrates: 38g | Protein: 37g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 248mg | Sodium: 491mg | Potassium: 489mg | Fiber: 3g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 2mg

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This Chicken 65 Fried Rice is a mix of two different dishes prepared differently from these two. Yet you can always check out this Chicken 65 and Chicken Fried Rice.

Ingredients

For the Chicken 65
Chicken boneless and cut into bite-size
Ginger Garlic Paste
All-Purpose Flour / Maida
Rice flour
Red Chili powder
Black Salt
Curd / Yogurt
1 Egg
Salt to taste
Green Chili
A pinch Red Food Colour
Cooking Oil for deep frying

For the Fried Rice
Onions finely chopped
1 Egg
2 tablespoon Ginger Garlic paste
1 teaspoon Red Chili Powder
1/2 teaspoon Pepper Powder
1 teaspoon Red Chili Sauce
Handful Coriander Leaves
1 teaspoon Vinegar
3 cups Basmati Rice
4.5 cups Water

Instructions

How to make the Rice
Wash and soak the basmati rice for 20 mins.
Bring a huge pot of water to a boil, add rice and cook till it is 85% done.
Drain the water and spread it on a plate for it to cool down.

How to make the Chicken 65

Wash and cut the chicken into small-sized pieces. Drain well.
In a wide bowl, beat the egg, add ginger garlic paste, then all the spice powders, along with salt, and chopped green chilies. Mix well. Then add the flour, and black salt, mix, and now add the drained chicken pieces. Mix well and marinate for at least an hour.
Heat a Kadai with oil, and deep fry the chicken pieces in batches. Drain onto a kitchen towel.

Making the Fried Rice
Meanwhile use the oil leftover from the chicken 65
Add onions and saute well, next add ginger garlic paste
Fry well and add the egg, and salt, beat well until it scrambles well.
Add the chicken pieces and mix well.
Add the spice powders and combine
Now add the vinegar and cooked rice.
Mix everything well together, and adjust seasoning if required.

Recipe

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Chicken 65 Fried Rice

A delicious chicken 65 fried rice makes your weekend or special day all the more special. This is a fantastic mix of the chicken fried rice along with chicken 65. So no doubt a fusion dish by all means.

Course Main Dish - Rice

Cuisine South Indian

Keyword Chicken 65, Chicken Fried Rice

By Cook Method Stovetop

Occasion Weekend Special

By Diet Non Vegetarian

Dish Type Chicken Dishes

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 569kcal

Author Srivalli

Ingredients

For the Chicken 65

• 1/2 kg Chicken boneless and cut into bite-size
• 2 teaspoon Ginger Garlic Paste
• 3 tablespoon All-Purpose Flour / Maida
• 3 tablespoon Rice Flour
• 1 teaspoon Red Chili powder
• 1/2 teaspoon Black Salt
• 2 tablespoons Curd / Yogurt
• 1 Egg
• Salt to taste
• 1 Green Chili
• A pinch Red Food Colour
• Cooking Oil for deep frying

For the Fried Rice

• 3 tablespoon Cooking Oil
• 1 cup Onions finely chopped
• 1 Egg
• 2 tablespoon Ginger Garlic paste
• 1 teaspoon Red Chili Powder
• 1/2 teaspoon Pepper Powder
• 1 teaspoon Red Chili Sauce
• Handful Coriander Leaves
• 1 teaspoon Vinegar
• 3 cups Basmati Rice
• 4.5 cups Water

Instructions

How to make the Chicken 65

• Wash and cut the chicken into small-sized pieces. Drain well.
• In a wide bowl, beat the egg, add ginger garlic paste, then all the spice powders, along with salt, and chopped green chilies. Mix well. Then add the flour, and black salt, mix, and now add the drained chicken pieces. Mix well and marinate for at least an hour.
• Heat a Kadai with oil, and deep fry the chicken pieces in batches. Drain onto a kitchen towel.
• How to make the Rice
• Wash and soak the basmati rice for 20 mins.
• Bring a huge pot of water to a boil, add rice and cook till it is 85% done.
• Drain the water and spread it on a plate for it to cool down.

Making the Fried Rice

• Meanwhile use the oil leftover from the chicken 65
• Add onions and saute well, next add ginger garlic paste
• Fry well and add the egg, and salt, beat well until it scrambles well.
• Add the chicken pieces and mix well.
• Add the spice powders and combine
• Now add the vinegar and cooked rice.
• Mix everything well together, and adjust seasoning if required.

Nutrition

Calories: 569kcal | Carbohydrates: 85g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 312mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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Surati Paratha, a street food from Surat is a uniquely healthy and nutritious stuffed paratha. The presentation makes it all the more interesting and eye catchy.

Instructions

This dish has two parts done, so getting these two prepared at the same time, makes it easy for us to go ahead.

Making the Stuffing

Take the grated vegetables in a bowl, sprinkle salt over it and let rest for 10 minutes.
Then gently squeeze the water from these veggies.
If you want to do this first and use this water to knead the dough also makes it good.
Next, add the rest of the ingredients to these veggies and mix well.
The stuffing has to be dry for it to get rolled out well. So make sure you add the mashed potato finally.
Divide the stuffing into two big balls.

Preparing the Paratha

Divide the dough into two balls.
Dust well and roll it into a 6" disc.
Place one of the stuffing balls in the center and gather the sides of the disc towards the center to close the stuffing.
Seal it to make it into a ball and flatten it with your hands.
Dust it well with dry flour and gently roll into an 8inch disc

Heat a tawa and grease well with oil as required.
Fry the papad in this oil, and keep it aside.
Next, cook the paratha until it gets brown spots on top.
Flip over and cook the other side.
Cook on low flame for the stuffing to be well cooked as well.
Drizzle some more oil, so the Paratha turns crispy.
Transfer to a serving plate.

Assembling the paratha

Using a pizza cutter, cut the paratha as though slicing a pizza, making sure to carefully cup only the top layer.
Do not cut through the paratha.
Carefully start opening the top layers one by one. This will look like a sunflower.
Place the fried papad in the center. Crush it lightly.
Next, grate cheese lavishly over the papad.
Sprinkle coriander leaves.
Serve hot with tomato ketchup, chutney, and curd.
Make the other paratha in a similar manner.

Expert Tips & Tricks

We can make the paratha more healthy by using the squeezed out water from the dough.

Just make sure you time yourself properly to make the best use of time for the dough resting.

Add boiled and mashed potato after you squeeze out the water. This will make the stuffing hold its shape.

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Surati Paratha ~ Surati Street Food

Surati Paratha, a street food from Surat is a uniquely healthy and nutritious stuffed paratha. The presentation makes it all the more interesting and eye catchy.

Course Dinner

Cuisine Gujarat

Keyword Cheese Paratha, Street Food, Stuffed Paratha

By Cook Method Stovetop

Occasion Everyday Meal, Holiday Special

By Diet Kid Friendly

Dish Type Street Food

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 number

Calories 819kcal

Author Srivalli

Ingredients

For the Dough

• 1 cup Wheat Flour
• Salt to taste
• Water for making the dough

For the Stuffing

• 1/2 cup Carrots grated
• 1/4 cup Beetroot grated
• 3/4 cup Cabbage grated
• 1 small Potato boiled and mashed
• 1 cup Cheese grated
• 2 Green Chilies minced
• Handful Coriander Leaves
• 1 teaspoon Green Chilli Sauce
• 1/4 teaspoon Garam Masala
• 1/4 teaspoon Chat Masala
• Salt to taste

Other ingredients

• Papad
• 1 cup Cheese grated for garnish

Instructions

Making the Dough

• Take the flour in a bowl, add salt and knead to a stiff dough adding just enough water.
• Knead for 10 mins or until soft, cover, and keep aside for 15 minutes.

Making the Stuffing

• Take the grated vegetables in a bowl, sprinkle salt over it and let rest for 10 minutes.
• Then gently squeeze the water from these veggies.
• If you want to do this first and use this water to knead the dough also makes it good.
• Next, add the rest of the ingredients to these veggies and mix well.
• The stuffing has to be dry for it to get rolled out well. So make sure you add the mashed potato finally.
• Divide the stuffing into two big balls.

Preparing the Paratha

• Divide the dough into two balls.
• Dust well and roll it into a 6" disc.
• Place one of the stuffing balls in the center and gather the sides of the disc towards the center to close the stuffing.
• Seal it to make it into a ball and flatten it with your hands.
• Dust it well with dry flour and gently roll into an 8inch disc
• Heat a tawa and grease well with oil as required.
• Fry the papad in this oil, and keep it aside.
• Next, cook the paratha until it gets brown spots on top.
• Flip over and cook the other side.
• Cook on low flame for the stuffing to be well cooked as well.
• Drizzle some more oil, so the Paratha turns crispy.
• Transfer to a serving plate.

Preparing the Sunflower Paratha

• Using a pizza cutter, cut the paratha as though slicing a pizza, making sure to carefully cup only the top layer.
• Do not cut through the paratha.
• Carefully start opening the top layers one by one. This will look like a sunflower.
• Place the fried papad in the center. Crush it lightly.
• Next, grate cheese lavishly over the papad.
• Sprinkle coriander leaves.
• Serve hot with tomato ketchup, chutney, and curd.
• Make the other paratha in a similar manner.

Nutrition

Calories: 819kcal | Carbohydrates: 74g | Protein: 39g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 144mg | Sodium: 1127mg | Potassium: 846mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6231IU | Vitamin C: 34mg | Calcium: 308mg | Iron: 5mg

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For some of the Indian Festivals like Ugadi, Purattasi Padayal or Shanivaralu Panduga, we make four to five different dry vegetable sautes as Neivedyam. We mostly make vegetable stir fries with Brinjal, Lady's Finger, Cluster Beans, Green Leaves like Avisaku.

Today's Quick and Easy Dry Vegetarian Recipes for Festivals are stir fries with spice masala, a Andhra Style Spice Powder or Thalimpu Podi.

Amma uses onions and garlic for her dishes offered as Neivedyam for festivals like Ugadi or Purattasi sani. Ugadi is a festival where we pray to our ancestor. We offer their favorite food as offerings.

We use onions and garlic while preparing these Quick and Easy Dry Vegetarian Recipes for Festivals. However the Medu Vada doesn't have onions in it. So I really don't' know the reason. Though I do enjoy eating plain Medu Vada. You can also check special dishes made for Ugadi.

Instructions

When you are going to start these Quick and Easy Dry Vegetarian Recipes for Festivals, it helps if you plan well and start the cooking process.

Avisaku Vepudu - Quick and Easy Dry Vegetarian Recipes for Festivals

Avisa or Agati or Agastya or katurai, are some of the names this green leaves are called. Sesbania grandiflora, also known as vegetable hummingbird or west Indian pea. This has edible flowers and leaves. The leaves are very healthy that these are used as fodder as well.

Brinjal Vepudu - Quick and Easy Dry Vegetarian Recipes for Festivals

Next on the Quick and Easy Dry Vegetarian Recipes for Festivals, we have Brinjal Fry.

Heat a kadai with 2 teaspoon of oil, add mustard, urad and curry leaves.
Add 1/2 cup finely chopped onions and saute until it browns slightly.
Wash and chop the brinjal into 1 inch pieces, add this to the pan, mix everything well.
Add turmeric powder and salt, mix everything well.
Simmer and cover with a lid to cook the brinjal for 5 to 7 mins.
Remove the lid, add 2 teaspoon of the spice powder, mix well.
When the brinjals are soft to touch, its done.
Transfer to a bowl.

Add turmeric powder and salt, combine everything well.
Next add 2 teaspoon of spice powder, mix everything.
Simmer for few minutes until the spice masala gets well mixed.
Switch off and transfer to a bowl.

Substitutions & Variations

While making these Quick and Easy Dry Vegetarian Recipes for Festivals, If you want to use regular spice powders, you can go ahead as well.

I normally add just chili powder, coriander powder, turmeric and salt to lady's finger.

Brinjal and Cluster beans always have the roasted peanut powder added in the end.

While we add cooked toor dal to all greens.

Equipment

If we want to cook everything together, then we will need four kadais to cook at the same time. However, you can always wash one and go to the next one.

A mixer grinder to make the spice powder.

Storage

We can't store the cooked vegetables as they can't stay fresh. However, you can make the spice powder ahead and store it.

How to plan the cooking

Since for festivals the food is cooked just before serving, planning on how you will cook.
Dry roast the spices for the spice powder, allow it to cool down, grind to a texture that's not very coarse and not very smooth at the same time.
Store in a box until usage.
We will be making all the vegetables together. Making all these within short time, means we have to start with difficult chore and move on.
So start with washing the leaves and once done, drain over the colander for excess water to drain away.
Wash and dry the lady's finger, then chop into pieces, spread on a plate for it to dry.
Now clean and chop the cluster beans, bring a pot of water to boil, add the beans and cook until done.
Start with cooking the greens as the greens shouldn't stand for long.
Once the cooking is going on, next have the okra to the pan. This will also need to be cooked on slow flame.
So while okra and greens is getting done, have the pan for brinjal ready.
Wash and chop the brinjal soak in water and add to the pan right away.
While brinjal is simmering, have the pan for cluster beans on flame.
Add the ingredients needed and cover with lid.
All the stir fries takes about 5 to 7 mins to get done.
Finally add the spice powder to each, mix well and remove.

Recipe

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Quick and Easy Dry Vegetarian Festival Recipes

These quick and easy dry vegetarian festival recipes are healthy options made with a spice powder and gets done very fast.

Course Main Dish - Dry Sautes

Cuisine Andhra Pradesh

Keyword Festival Vegetables, Poriyal Varieties

By Cook Method Stovetop

Occasion Festival Meal

By Diet Healthy Recipes

Dish Type Dry Side Dishes

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 285kcal

Author Srivalli

Ingredients

• 1 cup Onions finely chopped
• 3 sprigs Curry Leaves
• 4 tablespoon Cooking Oil
• 5 to 6 Dried Red Chilies
• Salt to taste
• 1 cup Spice Powder
• 2 teaspoon Mustard seeds
• 2 teaspoon Urad dal
• 1 teaspoon Turmeric Powder
• 3 cups Avisaku
• 2 cups Brinjal
• 2 cups Lady's Finger
• 1 cup Cluster Beans

Instructions

Avisaku Vepudu

• Wash and clean the green leaves, let it drain completely.
• Heat a pan with 1 tablespoon oil, temper with 1/2 tsp mustard seeds, urad dal, garlic, curry leaves and 2 red chilies.
• Cook for few minutes.
• Now add the drained leaves, mix well.
• Add turmeric powder and salt, simmer with a lid covered for 5 to 7 mins.
• Let the water evaporates completely.
• Finally sprinkle 2 tsp of Spice powder, mix well and transfer to a bowl.

Brinjal Vepudu

• Heat a kadai with 2 teaspoon of oil, add mustard, urad and curry leaves.
• Add 1/2 cup finely chopped onions and saute until it browns slightly.
• Wash and chop the brinjal into 1 inch pieces.
• Add this to the pan, mix everything well.
• Add turmeric powder and salt, mix everything well.
• Simmer and cover with a lid to cook the brinjal for 5 to 7 mins.
• Remove the lid, add 2 teaspoon of the spice powder, mix well.
• When the brinjals are soft to touch, its done.
• Transfer to a bowl.

Bendakaya Vepudu / Lady's Finger Fry

• Wash and wipe the okra dry, let it get completely dry before you chop it into 1/2 inch pieces.
• After chopping everything, spread on a plate to dry until you make the fry.
• Heat a nonstick pan with 2 teaspoon oil, temper with mustard, urad and curry leaves.
• Next add the chopped okra and mix well.
• Once the pieces are well mixed, sprinkle turmeric powder and salt.
• Combine and cook on low flame for at least 10 mins, while you keep stirring in interval.
• When the vendakkai is done, add 2 teaspoon of spice powder to the vegetable.
• Mix and let it cook for 5 minutes.
• Switch off and transfer to a bowl.

Cluster Beans Poriyal

• Clean and prep the cluster beans.
• Chop into 1 inch pieces.
• Bring a pan of water to a boil.
• Add the beans and cook until done. This takes about 5 to 7 mins.
• We mostly drain the water away and don't use it as sometimes the cluster beans are bitter.
• Heat a kadai with 2 teaspoon of oil.
• Temper with mustard, urad dal and curry leaves.
• Add 1/2 cup finely chopped onions and cook until it browns.
• Add the boiled cluster beans and mix well.
• Add turmeric powder and salt, combine everything well.
• Next add 2 teaspoon of spice powder, mix everything.
• Simmer for few minutes until the spice masala gets well mixed.
• Switch off and transfer to a bowl.

Nutrition

Calories: 285kcal | Carbohydrates: 37g | Protein: 12g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 20mg | Potassium: 1013mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1610IU | Vitamin C: 132mg | Calcium: 388mg | Iron: 17mg

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For festival meals, when we make four to five different vegetable stir fries, we make this Talimpu Powder or Vepudu Karam. Amma has this tradition of making four to five vegetable stir fries along with other dishes. These traditions are followed for festivals like Ugadi, Shanivaralu Panduga etc.

So make this Spice podi for spicing all the vegetables makes the cooking easy. This Vepudu Karam or Talimpu Podi, can be stored for at least two months when refrigerated. We can call this as Talimpu pudi or sabji masala as well.

For festival cooking, we make it first thing before starting with the vegetables.

See recipe card for quantities.

Instructions

If you are using raw peanuts, roast them in a dry hot pan until the nuts are roasted.
Remove and allow to cool down. You can roughly remove the skin. Store in an airtight container.

For the Spice powder
Heat a nonstick pan, and add coriander seeds and cumin seeds.
Saute until aromatic. Simmer and add the dried red chilies.
If using roasted peanuts, you can add them once the red chilies turn crisp.
Take all the ingredients in a mixer jar, and pulse it a couple of times.
Mix it well and again grind to an almost coarse powder.
Transfer to an airtight container until used.

Substitutions & Variations

We can use fresh coconut as well. However, we have to make sure to dry the podi well if we want to store it for a longer time.

Equipment

We will need a mixer grinder and a pan to make the spice powder

Storage

This spice powder can be ground ahead if you are using it for regular cooking.

Recipe

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Thalimpu Podi | How To Make Andhra Style Spice Powder For Vegetable

Thalimpu Podi or Andhra Style Spice Powder for Vegetable Stir Fry is a simple and easy-to-make spice powder for all Vegetables. This is very useful during Festival cooking when you are making multiple vegetable stir fries and you have limited time to cook the whole meal.

Course Chutneys, Dips and Spreads

Cuisine Andhra Pradesh

Keyword Spice Powders, Thalimpu Podi

By Cook Method Stovetop

Occasion Festival Meal

By Diet Fasting Food, Healthy Recipes

Dish Type Condiments

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 cup

Calories 616kcal

Author Srivalli

Ingredients

• 1 teaspoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 10 Dried Red Chilies
• 1/2 cup Roasted Peanuts approx 100 gms
• Salt to taste

Instructions

• If you are using raw peanuts, roast them in a dry hot pan until the nuts are roasted.
• Remove and allow to cool down. You can roughly remove the skin. Store in an airtight container.

For the Spice powder

• Heat a nonstick pan, and add coriander seeds and cumin seeds.
• Saute until aromatic. Simmer and add the dried red chilies.
• If using roasted peanuts, you can add them once the red chilies turn crisp.
• Take all the ingredients in a mixer jar, and pulse it a couple of times.
• Mix it well and again grind to an almost coarse powder.
• Transfer to an airtight container until used.

Notes

This spice powder can be ground ahead if you are using it for regular cooking.

For festival cooking, we make it first thing before starting with the vegetables.

Nutrition

Calories: 616kcal | Carbohydrates: 54g | Protein: 29g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Sodium: 361mg | Potassium: 2077mg | Fiber: 14g | Sugar: 24g | Vitamin A: 4309IU | Vitamin C: 647mg | Calcium: 169mg | Iron: 8mg

The post Thalimpu Podi | How To Make Andhra Style Spice Powder For Vegetable appeared first on Cooking 4 all Seasons.

To know more about how this festival is planned and celebrated, you can about the Purattasi Sani Thaligai where I have shared the extensive details. In today's post, its all about how the Thaligai is offered in step by step pictures.

The pooja preparation begins in the morning. We fast for breakfast and proceed with making the Nevideyam dishes. The menu is always fixed. Yet this is a feast we all enjoy so much.

Purattasi Pooja Procedure & Rituals

On Purattasi Saturday when we are getting ready to make the dishes, we begin by drawing Namum, the two feet symbol of Lord Vishnu's feet, on the forehead by males, while the women folks do just the red line.

Coming to the dishes prepared for the Neivedyam, Amma used to make 7 different vegetable side dishes along with Mudda Pappu, Green Chili Dal, Rasam, Medu Vada, Saggubiyam Semiya Payasam along with Curds.

All the dishes are prepared in the morning. So the preparation mostly starts early in the day. Typically Amma has the tradition of keeping two banana leaf thaligai and the third leaf has the fried gram powder mixed with jaggery.

Preparing the Thiru Namam

On Purattasi Saturday before beginning the pooja, we draw Thiru Namam, a sigil of Lord Vishnu on our forehead. TiruNamam also called as moodu namalu or Tirumala Namalu in Telugu, represents the two feet symbol of Lord Vishnu's feet. The Males have one white line drawn with the namakommu in the middle and with three red lines on either side. The women folks have just the red line drawn in the center.

Preparing the place for Lord Venkateswara

Once the dishes are prepared, she will start with preparing the place for Lord Venkateswara. You can see the steps involved in placing the Lord on the rice bed.

Placing the Purattasi Thaliga

Jaggery Fried Gram Prasadam

Firstly, we make this neivedyam with Fried Gram or Pottukadali is ground to a coarse powder, powdered jaggery is finally added to blend it well together.

This is the first offering to Lord Venkateswara.

Sanivarala Panduga Naivedyam

Next comes placing the thaliga on two banana leaves.

Steps to place the Neivedhyam on the Banana Leaf

1. Wash and wipe the Banana Leaf
2. Place one serving of Steamed Rice.
3. Place one ladle of Mudda Pappu and pour a teaspoon of melted ghee over it.
4. Next serve the green chili dal on the pappu.
5. On the sides, place a tablespoon of each vegetables, covering all four sides.

6. Place three Medu Vadas in between the vegetables on the side.
7. Serve one tablespoon of fresh curds on the dal.
8. Next pour a ladleful of Payasam.
9. On top place a Tulsi leaf.
10. Give aarthi and offer to Lord.

Dishes on the Thaliga

Mudda Pappu
Ghee
Green Chili Dal or Pachimirapakaya Pappu
Steamed Rice
Medu Vada
Semiya Saggubiyam Payasam
Bendakaya thalimpu
Mattikaya Thalimpu
Vankaya Thalimpu
Aaku Thalimpu
Perugu

To make the vegetables during these festivals, Amma makes a common Thalimpu Podi or Spice powder that is added to all the vegetables.

Recipe

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Purattasi Sani Viratham Procedure and Preparation

Purattasi Sani lunch or Purattasi Thaligai is the special feast we offer to Perumal (Lord Venkateswara) with Purattasi Padayal Recipes. We call this pooja as Shanivaralu Panduga. In Tamil Nadu and parts of Andhra Pradesh, we observe this pooja from the Puratasi month.

Course Brunch

Cuisine Andhra Pradesh

Keyword Purattasi Sani lunch

By Cook Method Stovetop

Occasion Festival Meal

By Diet Fasting Food, Healthy Recipes

Dish Type Meal Ideas

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Author Srivalli

Instructions

Steps to place the Neivedhyam on the Banana Leaf

• Wash and wipe the Banana Leaf
• Place one serving of Steamed Rice.
• Place one ladle of Mudda Pappu and pour a teaspoon of melted ghee over it.
• Next serve the green chili dal on the pappu.
• On the sides, place a tablespoon of each vegetables, covering all four sides.
• Place three Medu Vadas in between the vegetables on the side.
• Serve one tablespoon of fresh curds on the dal.
• Next pour a ladleful of Payasam.
• On top place a Tulsi leaf.
• Give aarthi and offer to Lord

The post Purattasi Sani Viratham Procedure and Preparation appeared first on Cooking 4 all Seasons.