Kanji is popular during Holi and early summer so that it can ferment natural in sunlight. It is considered ideal for preparing the body for the seasonal shift.

Check out my Thandai recipe and Kanji vada recipe in this website.

What is Kanji?

Kanji is a traditional North Indian fermented probiotic drink made by submerging vegetables, classically black carrots, in spiced water and leaving the mixture to ferment naturally in sunlight. Over 3-5 days, naturally occurring lactic acid bacteria present on the vegetables begin fermenting the sugars in the vegetables (Beetroot/ carrot) into lactic acid. This drops the pH of the liquid, creating that signature sour, tangy and slightly pungent flavor that kanji is known for, making it a naturally probiotic-rich drink.

Think of it as India's original Kombucha, except older, simpler one. Just sunlight, time and good ingredients. I have to say, it is an acquired taste for some, because of the strong mustard flavour. But for those who love fermented food, it is addictive.

Why Beetroot and carrots?

Kanji is traditionally made with black carrots (Kali gajar) which are native to North India and available during early spring. Since they are not widely available, beetroot and regular carrots are used. Same pigment, so, visually almost identical to original looks.

Beetroot Kanji Ingredients

Here are the ingredients needed to make Beetroot Kanji.

• Beetroot - Gives Kanji its gorgeous deep ruby colour.
• Carrots - I used Australian purple carrots. You can use regular carrots too.
• Mustard seeds - Crushed - Use yellow or black mustard seeds, powdered coarsely. Black mustard seeds are very strong in flavour and taste. So you can reduce if you want.
• Black salt - Kala namak - For flavour and it's digestive properties
• Salt - Rock salt - To taste
• Asafoetida - For flavour, goes well with the fermented pungent flavour.
• Black pepper powder - Or Red chilli powder for a hint of spice.
• Water - Boiled & cooled or Filter water.

Please see the Recipe card below for quantities.

Instructions

Let's see how to make Beetroot Kanji

1. Peel the beetroot and carrots.

2. Cut into strips/ batons, not too small as the pieces need to hold up for few days fermentation.

3. In a clean glass jar, place the cut beetroot & carrots and add 1 teaspoon of kala namak, salt, 1 tablespoon of crushed mustard seeds, ¼ teaspoon of asafoetida/ hing and black pepper powder.

4. Pour in 6 -7 cups of water. Use filter water or boiled, cooled water. Do not use chlorinated tap water.

5. Mix well.

6. Cover using a clean cotton cloth for the kanji to breath.

7. Keep in sunlight everyday, without fail to avoid fungus formation.

8. You should mix atleast once each day.

9. After 3-5 days, it will ferment and have a slight pungent, sour smell, yet pleasant (like a mild pickle). The colour should be a deep, vibrant purple - red. Kanji is ready to serve. Keep tasting after 3 days. If you are satisfied with the taste, then you can refrigerate.

10. You can enjoy the vegetables as such or eat with your meals like pickle.

11. If you want you can filter and enjoy.

12. Garnish with mint leaves for more added flavour.

You can serve Kanji at room temperature best or add just a little cold water to adjust the sharpness. If it is bland and no flavor/ less flavour, per glass, add a pinch of asafoetida, roasted cumin seeds powder (bhuna jeera powder) and some black salt.

Substitutions & Variations

Carrots - You can use any variety and also if you are using kali gajar or purple carrots, reduce or skip beetroot , use more carrots. Black carrots give the most authentic, deep colored kanji.

Mustard - Yellow mustards are best to use as they are mild in taste. Black mustard seeds are more strong, slightly bitter too. So use just 1-2 teaspoon for the recipe.

Black pepper powder - Many recipes use ½ teaspoon Red chili powder for extra heat. Also balances the bitterness.

Radish - Some traditional recipes add a small piece of mooli in kanji.

You can add 3-4 slices of ginger and 2 slit green chilli for a twist in flavour.

Storage

Once kanji reaches your desired sourness, transfer it to refrigerator. Cold temperature slows fermentation and keeps it almost exactly that level. Anyways, you can keep it for a week or 10 days maximum.

As you drink you can also top up the jar with a little more water and a pinch salt, it will gently ferment. But make sure to discard if it smells unpleasant, has visible mould or tastes off.

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Beetroot Kanji Recipe | Indian Probiotic Fermented Drink

Beetroot Kanji is a traditional North Indian fermented drink, made with beetroot, carrots, crushed mustard seeds and spices.

Course Condiments

Cuisine Indian

Prep Time 5 days days

Cook Time 0 minutes minutes

Author Raks Anand

Servings 6 cups

1x2x3x

Equipments (Amazon Affiliate links)

Glass jar

Wooden ladle

Cup measurements

Ingredients

• 1 Large Beetroot
• 2 Purple Carrots
• 1 tablespoon Mustard seeds crushed
• 1 teaspoon Black salt
• Rock salt to taste
• ¼ teaspoon Asafoetida
• ¼ teaspoon Black pepper
• 5 to 6 cups Water boiled and cooled

Instructions

• Peel the beetroot and carrots. Cut into strips/ batons, not too small as the pieces need to hold up for few days fermentation.
• In a clean glass jar, place the cut beetroot & carrots and add 1 teaspoon of kala namak, salt, 1 tablespoon of crushed mustard seeds, ¼ teaspoon of asafoetida/ hing and black pepper powder.
• Pour in the water and mix well. Taste, adjust salt.
• Keep in sunlight everyday, stirring each day without fail to avoid fungus formation. Cover using a clean cotton cloth for the kanji to breath.
• After 3-5 days, Kanji will ferment and have a slight pungent and sour smell, yet pleasant (like a mild pickle). The colour should be a deep, vibrant purple - red. Kanji is ready to serve.

Video

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If you have curd sitting in your fridge right now, you can make this in 10 minutes that pairs well with Roti, paratha or rice.

Check out my Cumin rice recipe and Naan without yeast recipe in this website.

What is Dahi Tadka?

Dahi tadka is a simple Indian curd preparation where fresh beaten thick curd (Indian Yogurt) dahi, combines with chilli powder, turmeric, a spiced tempering and sauteed onion. The word Dahi means curd or yogurt and tadka means tempering. The flavorful tempering over simple curd transforms it completely.

People across India also know it as Dahi ka tadka, tadke wali Dahi, common Hindi names for the same dish.

Why you will love this?

• Ready in 10 minutes, no exaggeration
• Simple pantry ingredients only
• Works as both a side dish and a gravy
• Easy to make, beginner friendly

Dahi Tadka vs Dahi Tikhari

Both dishes feature spiced yoghurt, but Dahi tadka is Punjabi, thinner in consistency with sauteed onion. Dahi Tikhari on the other hand, carries garlic flavor and a thicker consistency as a side dish.

Dahi Tadka Ingredients

Here are the simple ingredients to make Dahi tadka.

• Curd (Dahi) - Indian yogurt, use fresh, thick, not too sour.
• Onion - Adds texture, flavour and body to the dish
• Red chilli powder - I mix it with the curd for heat/ spice and use a little while sauteeing onion too for beautiful looks
• Garam masala - Just a tiny bit for wonderful flavour.
• Turmeric powder - For colour and it's goodness
• Coriander leaves - Adds a lot of flavour to the dish
• Salt

To temper

• Ghee - Typically used for tempering
• Mustard seeds - Black mustard seeds for classic crackling base
• Cumin seeds - Helps with flavour as well as digestion
• Asafoetida - For flavour, adds depth in flavor
• Ginger - Helps with digestion, flavour
• Green chili - for spice, flavour
• Curry leaves - Adds a warm flavour

See recipe card below for quantities.

Step by step images

Let's see the preparation with step by step pictures.

1. Take curd in a bowl and add 1 teaspoon of red chilli powder, ⅛ teaspoon of Turmeric powder and ¼ teaspoon of Garam masala powder.

2. Then, using a whisk, beat it smoothly and keep aside.

3. In a pan, heat ghee, splutter mustard, followed by cumin seeds, ginger, green chilli, curry leaves, asafoetida and stir well.

4. After that, add sliced onion and sautee until soft and starts to turn golden.

5. Switch off the flame and add ¼ teaspoon of red chilli powder, a pinch of turmeric

6. Give it a quick mix..

7. Add the curd spice mixture, salt and mix well.

8. If you want turn the heat back on until you see the ghee starts to separate in the sides. If the pan was hot enough, then no need to heat, it will be already with ghee floating on top.

9. Switch off the flame and add coriander leaves. Dahi Tadka ready.

Serve with Roti, Paratha or Steamed rice/ mild pulao. I love it to pair with Koki or my wheat onion paratha.

Substitutions & Variations

• Ghee - Use any cooking oil, it works fine.
• Ginger - You can use a teaspoon of garlic in place of ginger
• Onion - You can skip onion and make a no onion no garlic Dahi tadka. Even if you avoid asafoetida, you can just rely on the ginger and chili flavour alone
• Green chili - Use red chili instead
• Skip curry leaves if you do not have
• Dahi Tikhari style - This is the Kathiyawadi style, more boldly spiced with heavier spices. Add crushed garlic, red chilli and add crushed black pepper to the tempering for the Dhaba-style flavor.

Storage

Dahi tadka is best when fresh and served immediately. Since yoghurt is the base, it can turn sour. If you have leftovers, refrigerate and consume within a day.

Do not freeze, the curd will separate completely after thawing.

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Dahi Tadka Recipe | Easy Dinner Ideas

Dahi tadka is a simple Indian curd based spiced curry typically tempered with ghee, mustard one of the most satisfying easy recipes you will ever make.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Author Raks Anand

Servings 3 People

1x2x3x

Cup measurements

Ingredients

• 1 cup Curd Plain yogurt
• 1 Onion Sliced
• 1 teaspoon Red chilli powder Kashmiri chili powder
• ¼ teaspoon Garam masala powder
• ⅛ teaspoon Turmeric powder
• 2 tablespoon Coriander leaves Finely chopped
• Salt

To temper

• 2 teaspoon Ghee
• ¼ teaspoon Mustard Black mustard seeds
• 1 teaspoon Cumin seeds
• 1 Green chilli Finely chopped
• ⅛ teaspoon Asafoetida
• 1 teaspoon Ginger Finely chopped
• Curry leaves
• ¼ tsp Red chilli powder Kashmiri chilli powder
• 1 Pinch Turmeric powder

Instructions

• Take curd in a bowl and add 1 teaspoon of red chilli powder, ⅛ teaspoon of Turmeric powder and ¼ teaspoon of Garam masala powder.
• Then, using a whisk, beat it smoothly and keep aside.
• In a pan, heat ghee, splutter mustard, followed by cumin seeds, ginger, green chilli, curry leaves, asafoetida and stir well.
• After that, add sliced onion and sautee until soft and starts to turn golden.
• Switch off the flame and add ¼ teaspoon of red chilli powder, a pinch of turmeric and give it a quick mix.
• Add the curd spice mixture, salt and mix well.
• If you want turn the heat back on until you see the ghee starts to separate in the sides. If the pan was hot enough, then no need to heat, it will be already with ghee floating on top.
• Switch off the flame and add coriander leaves.

Video

Notes

• Use curd at room temperature. Temperature shock will split the curd.
• Beat smoothly for lump free results as well as smooth finish.
• Switch off the flame before adding the spices and curd.

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The post Dahi Tadka Recipe | Easy Spiced Yoghurt Curry appeared first on Raks Kitchen.

When you get fresh tender jackfruit, you can enjoy the fresh produce and try this side dish.

Check out my Kootu curry recipe and Kathal Biryani recipe in this website.

About Idichakka thoran

Tender jackfruit season is a quiet excitement in Kerala and Tamil nadu. We call this palamoose in Tamil. My mother in law used to make dry curry with it which I have already posted, do check it out. When small, firm, green jackfruits start appearing at the market or better still, in someone's backyard, we never miss to grab one. Our perippa's house have couple of trees in their backyard and if we visit them, they make sure to cut ripe ones or tender ones whichever is available at that time. Recently I learnt that I have the skill to cut open and take out the ripe jackfruit during my India visit. Not that I would do it again, but it was pretty interesting to do it, haha.

The key here is to use the right jackfruit. Idichakka is the very young, tender jackfruit, still small, with soft seeds forming inside. This is not the unripe, raw jackfruit (kachcha kathal), which is larger and more mature. This idichakka has softer texture, milder in flavour and cooks easily. Once pressure cooked, it shreds and pulls apart like soft fibre, which is exactly what you want for this thoran.

Why you will love this?

• Simple, but burst with flavour
• No masala powders, no heavy spices
• Cooking part is easy

Idichakka thoran Ingredients

Here are the simple ingredients from the pantry you need to make idichakka thoran.

• Tender jackfruit - Idichakka - Use fresh, tender jackfruit, the smaller and greener, the better. Half a jackfruit is enough for 4 servings as side dish.
• Coconut - Main ingredient, use fresh coconut.
• Pearl onions (small onions) - Add subtle flavour that goes well with cumin and coconut flavor.
• Green chilli - adds spice and flavour.
• Turmeric powder- For color, tender jackfruit tends to darken when cut, so cook with turmeric.

To temper

• Coconut oil - Signature tadka for all Kerala dishes, gives the authentic flavors.
• Mustard seeds
• Urad dal - Adds a crunch
• Curry leaves - For fragrance

See recipe card below for quantities.

How to cut Tender Jackfruit

This is the part that many people think it is difficult. But once you know how, it is not difficult. Just couple of important things to keep in mind.

• Wear gloves or generously oil your hands, knife with any cooking oil.
• I prefer to wear gloves as it is easy to handle the knife. Otherwise it becomes slippery.
• Tender jackfruit releases a sticky white sap (latex) when cut and it is very stubborn to wash off bare hands.
• Spread a newspaper or old kitchen paper on your work surface to avoid mess and make clean up easy.
• In case a lot of sap gets stuck to the knife, slightly heat it over the stove flame. Then immediately wipe off with a kitchen tissue or waste cloth. It comes off easily. But be very careful not to burn or cut your hands while doing so.

Cutting steps:

• Using oiled knife, firstly cut the stalk off. Then cut into two halves.

• Keep the cut portion down for stability and then slice off the thorny, green skin part.

• After that, slice into thick rounds.
• Slice off the thick centre part. All the other parts are edible, including the soft seeds, fibrous flesh.

• Cut each part into manageable chunks or cubes.

• Keep the cut cubes as you chop them, in water to prevent darkening.

Step by step images

Let's see how to make idichakka thoran.

1. To start with, place the chopped idichakka cubes in a small pressure cooker, with water enough to immerse. Add ¼ teaspoon turmeric powder and salt to it.

2. Pressure cook for 2-3 whistles. I used a 1.2 L cooker. Please adjust the number of whistles according to the make, model you use.

3. Drain from water to a bowl.

4. Use a wooden ladle to press it and smash it.

5. Take care not to mash too much.

6. It should have some texture. Keep aside.

7. Place coconut, pearl onion, green chillies and cumin seeds in a blender.

8. Grind it coarsely without any water.

9. In a heavy bottomed vessel, heat 1 tablespoon coconut oil. Once hot, splutter mustard, followed by urad dal. Once golden and crisp, in low heat, add curry leaves.

10. Add the idichakka and give it a mix.

9. Stir fry for 2 minutes in medium heat or until it is dry.

10. Then add the ground coconut mixture, little salt to taste and turmeric. It is optional to add turmeric and salt here.

11. Stir well until dry.

12. Switch off the stove once combined and dry. You can finish off with a coconut oil.

Serve idichakka thoran (unripe tender jackfruit stir fry) as accompaniment for steamed rice along with any south Indian gravy.

Substitutions & Variations

You can skip onion and make a no onion no garlic verson.

If tender jackfruit is not available, use the mature unripe jackfruit we get packaged in the Indian grocery stores.

Storage

If you have leftovers, refrigerate in an airtight container, use within a day or two. Reheat in a pan with a drizzle of coconut oil on medium heat.

You can cut jackfruit previous day and keep immersed in water, inside fridge.

Even you can refrigerate the cooked tender jackfruit the prior day.

Top Tip

• Oil everything before starting with the jackfruit. Hands, knife, cutting board. But it gets bit slippery, so be cautious white handling it.
• Newspaper prevents the work surface and makes cleanup so much easier, keeps your counter space stain free.
• Do not over grind and make a paste. Just pulse couple of times.
• Adjust green chilies according to your spice levels.

My notes

Give it a few days if you cut it off and get from a tree freshly. Because fresh tender jackfruit leaves out a lot of sap when cut. Which makes it difficult to handle, clean and becomes messy.

Even when you buy from shop, if it is too fresh, five few days in the fridge.

I use a small 1.2 litre pressure cooker for this recipe. The number of whistles needed may vary depending on your pressure cooker's make, model and size. Larger cookers build pressure differently from that of the smaller ones. Always do a quick doneness check by pressing a piece after the pressure releases. That is more reliable than counting whistles alone.

I used a ladle to mash the tender jackfruit but you can also use mortar pestle to smash. 

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Idichakka Thoran Recipe | Quick video

Idichakka thoran is a traditional Kerala style stir fry made with tender jackfruit as the main ingredient, cooked with a flavorful coconut, onion, cumin, chilli mixture.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author Raks Anand

Servings 4 People

1x2x3x

Calories 92kcal

Cup measurements

Ingredients

• ½ Tender jackfruit idichakka
• ¼ teaspoon Turmeric powder Divided
• Salt

To grind coarsely

• ½ cup Grated coconut
• 1 teaspoon Cumin seeds
• 5 Pearl onions
• 2 Green chillies

To temper

• 1 tablespoon coconut oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 2 Dry red chillies
• 1 sprig Curry leaves

Instructions

• To start with, place the chopped idichakka cubes in a small pressure cooker, with water enough to immerse. Add turmeric and salt to it.
• Pressure cook for 2-3 whistles. I used a 1.2 L cooker. Please adjust the number of whistles according to the make, model you use.
• Drain from water to a bowl.
• Use a wooden ladle to press it and smash it. Take care not to mash too much. It should have some texture. Keep aside.
• Place coconut, pearl onion, green chilli and cumin seeds in a blender.
• Grind it coarsely without any water.
• In a heavy bottomed vessel, heat 1 tablespoon coconut oil. Once hot, splutter mustard, followed by urad dal and dry red chilli. Once urad dal is golden and crisp, in low heat, add curry leaves.
• Add the idichakka and give it a mix.
• Stir fry for 2 minutes in medium heat or until it is dry.
• Then add the ground coconut mixture, little salt if needed and little turmeric. Stir well until dry.
• Switch off the stove once combined and dry. You can finish off with a coconut oil.

Video

Notes

• If you want you can skip the turmeric and salt added later while stir frying. I added just for coconut.
• Use a gloves while cleaning and chopping the raw jackfruit. It can stain very badly. I prefer to use gloves than oil because oil is too slippery while chopping.
• I used a ladle to mash but you can also use mortar pestle to smash. 

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Nutrition

Serving: 1 Serving | Calories: 92kcal | Carbohydrates: 11.7g | Protein: 1.2g | Fat: 5.3g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 13mg | Potassium: 214mg | Fiber: 1.3g | Sugar: 2.9g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 0.4mg

The post Idichakka Thoran Recipe appeared first on Raks Kitchen.

This is especially made during winter when mustard greens are available in cold months, it generates heat in the body keeping you warm.

Check out my Palak paneer recipe and Gond ke laddu recipe in this website.

I know Sarson, bathua, mooli ki patti are not an everyday ingredient for everyone, especially if you live outside India. Have been always wanting to try this every since I started blogging. My friend too have suggested to try this with the local mustard greens we get in Singapore. Along with another dish Saibhaji, it's my dream come true to try this. May be in Singapore Little India vegetable vendors may be selling this. But I hardly go there or even thought about it. But last month, when I went to Mustafa, I found all the greens needed to make Sarson ka saag. I got and made once.

To my surprise, last week again I got the ingredients in Sri Murugan, so thought of making again and blog. Sadly I could not get Mooli ki patti, so skipped it.

About Sarson Ka Saag

Sarson ka saag comes from Punjab, a region known for its bold, generous cooking. Winter there means fields full of mustard greens, are what make this dish. Mustard greens on their own have a sharp, slightly bitter taste. This is balanced with other greens like spinach, along with other greens and spices.

Bathua also called chenopodium is the traditional partner to mustard greens here. It is soft, earthy and smooths out the sharpness beautifully.

You might see this dish written both ways, Sarson ka saag and Sarson da saag. Ka is Hindi and Da is Punjabi. Sarson ka saag literally means curry of mustard greens or mustard greens dish. Traditionally, this saag is slow cooked in clay pots and churned with a wooden whisk called mathani, a deep labour intensive process. But you can choose to pressure cook, use blenders, provided you preserve the colour, texture, so that the dish do not suffer.

Why you will love this?

This recipe gives you:

• A rich, thick, not pasty, just right
• Balanced flavour, no harsh bitterness
• A beautiful tadka to serve
• Beginner friendly steps with no special equipment needed
• Works in an Instant pot too

Sarson ka saag Ingredients

Here are the ingredients you need to make at home.

• Sarson (Mustard greens) - the main ingredient of the dish. Use fresh stock for best results.
• Palak (Indian spinach) - balances the taste, gives a smooth, gentle base
• Bathua - traditional ingredient in the dish, earthy and soften the taste
• Methi (Fenugreek leaves) - Adds subtle depth, small quantity goes a long way
• Onion - builds body and adds sweetness
• Green chilli - For heat
• Ginger - adds freshness, helps with digestion
• Garlic - for flavour as well as balances the gastric nature
• Makki ka atta (Maize flour ) or Besan (gram flour) - thickener, gives saag it's thick, creamy consistency
• Salt & Water

For tadka

• Ghee - adds irreplaceable flavour
• Butter - to garnish
• Ginger, garlic, green chilli - for flavour & spice
• Asafoetida - brings the flavour alive
• Red chilli - for classic smoky tadka flavour
• Coriander powder - adds a nice roundness to the tempering
• Red chilli powder - for colour and lovely finish
• Ginger julienne - Adds a warming flavor

Please see my recipe card below for quantities.

Step by step images

Clean all the greens well - sarson, spinach, bathua, methi. Wash them thoroughly, 2-3 times as there will be grit and mud. Roughly chop all the greens, I did not chop methi and kept as such.

1. To start with, in a pot, add 1.5 to 2 cups water and add all chopped greens.

2. Then add 1 tablespoon of crushed ginger+garlic+green chilies, white radish, turmeric, 1 tablespoon of ghee.

I added bit too much water than mentioned. This could affect the end consistency of the dish, so make sure to add less.

3. Cook 10 minutes or until the greens are cooked soft.

4. Then add salt, makki atta or besan dissolved in water to it.

5. Using a blender, grind it coarsely.

6. Do not grind smoothly. There should be some texture for authentic looks. Switch off the stove, set aside.

7. In a heavy bottomed pot, heat clarified butter and temper with cumin seeds, red chilies, asafoetida (hing). Let the cumin seeds splutter

8. Then add crushed ginger, garlic green chilli mixture, followed by chopped onion.

9. Once onion is soft and golden, add coriander seeds powder and garam masala powder in low heat.

10. Give it a quick stir.

11. Add the cooked greens that we ground.

4. Mix well and cook until thick and creamy. Switch off the stove.

3. Just before serving, heat a tablespoon of clarified butter in a small pan and add ginger julienne to it.

4. Then add red chilli powder and mix off the heat.

3. Add it to the saag.

4. Mix before you serve. This final tadka gives a beautiful flavour and look.

Serve sarson ka saag along with makki ki roti, topped with white butter.

Substitutions & Variations

Sarson - Mustard greens - If fresh mustard greens are not available, look for rapini or broccoli rabe at supermarkets, especially if you are living abroad. I have not personally tried this, but have heard from friends and read in forums that these work well here. Kale is another option, milder but still holds up nicely in the saag. Some Indian brand like Vadilal (not sponsored) also sell frozen mustard greens.

Bathua - If you can't find, increase the spinach quantity as same as it's quantity.

Methi - You can skip if it is not available. It is just supporting flavour.

Ghee - If you want to make vegan sarson ka saag, skip, use mustard oil.

Instant pot - This recipe beautifully works in an Instant pot. Add all the greens and cook on high pressure for 5 minutes in normal, with a quick release. Proceed as usual.

Get step by step instructions for this recipe in Instant pot from AI

Storage

Sarson da saag stores really well. Once cooked, cool down and transfer to airtight container and refrigerate for couple of days. It will thicken in the fridge, so just add a little water for reheating in low heat.

For longer storage, freeze in portions up to a month. Thaw overnight in the fridge and reheat on stove top. You can freeze without tadka and add a fresh one while reheating. The flavors are much better that way.

Serving suggestion

Top the saag with fresh white butter and serve with a piece of jaggery on the side. Makki ki roti or any Indian flat bread pairs beautifully.

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Sarson ka Saag Recipe (Quick video recipe)

Sarson ka saag is a popular, traditional spicy mustard greens curry originating from Punjab, loved across North India for generations. Step by step images & full video recipe

Course Side Dish

Cuisine Indian

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Author Raks Anand

Servings 6 people

1x2x3x

Equipments (Amazon Affiliate links)

Immersion blender

Cup measurements

Ingredients

• 2 cups Mustard leaves Sarson, measure tightly packed
• 2 cups Spinach Indian palak
• 1 cup Bathua
• ½ cup Methi leaves Fenugreek leaves
• ¼ cup White radish sliced thinly, refer note 1
• 3 tbsp Maize flour or Besan (I used besan/ gram flour)
• 1 tbsp Crushed Ginger, Garlic, Green chilli
• 1 tbsp Ghee
• ¼ teaspoon Turmeric Opitonal
• Salt

To temper

• 1 tbsp Ghee
• 1 teaspoon Cumin seeds
• 2 Dry red chilli
• ⅛ teaspoon Asafoetida
• 1 tablespoon Crushed Ginger, Garlic, Green chilli
• 1 Onion finely chopped
• 1 teaspoon Coriander seeds powder
• ½ tsp Garam masala

Final Tadka

• 1 tbsp Ghee
• ½ tsp Kashmiri chilli powder
• 1 tablespoon Ginger Julienne

Instructions

• Clean all the greens well - sarson, spinach, bathua, methi. Wash them thoroughly, 2-3 times as there will be grit and mud.
• Roughly chop all the leaves, I did not chop methi and kept as such.
• To start with, in a pot, add 1.5 to 2 cups water and add all chopped greens.
  2 cups Mustard leaves, 2 cups Spinach, 1 cup Bathua , ½ cup Methi leaves
• Then add 1 tablespoon of crushed ginger+garlic+green chilli, white radish, turmeric, 1 tablespoon of ghee.
  ¼ cup White radish, 1 tablespoon Crushed Ginger, Garlic, Green chilli , 1 tablespoon Ghee, ¼ teaspoon Turmeric
• I added bit too much water than mentioned. This could affect the end consistency of the dish, so make sure to add less.
• Cook 10 minutes or until the greens are cooked soft.
• Then add salt, makki atta or besan dissolved in water to it.
  Salt, 3 tablespoon Maize flour
• Using a blender, grind it coarsely.
• Do not grind smoothly. There should be some texture for authentic looks. Switch off the stove, set aside.
• In a heavy bottomed pot, heat ghee and temper with cumin seeds, red chilli, asafoetida. Let the cumin seeds splutter
  1 tablespoon Ghee, 1 teaspoon Cumin seeds, 2 Dry red chilli, ⅛ teaspoon Asafoetida
• Then add crushed ginger, garlic green chilli mixture, followed by chopped onion.
  1 tablespoon Crushed Ginger, Garlic, Green chilli , 1 Onion
• Once onion is soft and golden, add coriander seeds powder and garam masala powder in low heat.
  1 teaspoon Coriander seeds powder, ½ teaspoon Garam masala
• Give it a quick stir.
• Add the cooked greens that we ground.
• Mix well and cook until thick and creamy. Switch off the stove.
• Just before serving, heat a tablespoon of ghee and add ginger julienne to it.
  1 tablespoon Ghee, 1 tablespoon Ginger
• Then add red chilli powder and mix off the heat.
  ½ teaspoon Kashmiri chilli powder
• Add it to sarson ka saag.
• Mix before you serve. This final tadka gives a beautiful flavour and look. Sarson ka saag is ready.

Video

Notes

• Note 1: I added the young tender white radish from the radish plant. I could not get fresh radish leaves, so used white radish. If you get white radish leaves, you can use ½ cup of the leaves too.
• For the Ginger + Garlic + Green chillies, I took 12 cloves of garlic, same amount of ginger, 3 green chillies and ground coarsely in a blender. Used it divided in the recipe, once while cooking greens, then while sauteeing onion.

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You can take a shot once a day, especially first thing in the morning or before meals for maximum health benefits.

Check out my Turmeric milk (Manjal milagu paal) and Ginger lemon steep tea in this website.

About Turmeric Shots

Turmeric and ginger are everyday staples in Indian kitchen. These bright spices are revered as anti inflammatory foods. Its active compound curcumin is a potent anti-inflammatory and antioxidant and gingerol in ginger aids digestion and immunity. Together, they make a warming golden drink, that many enjoy as a daily wellness shot.

In Indian tradition, turmeric and ginger bring both flavour, symbolism. Turmeric's brigh yellow color signifies purity, prosperity, which is why turmeric plant is tied to the cooking pot during Tamil harvest festival Pongal. I had some fresh Turmeric and Ginger after my Pongal celebration. So wanted to make use of it without wasting and tried this homemade Ginger turmeric shot.

Turmeric shot Ingredients

Here are the simple ingredients needed to make ginger turmeric shot recipe.

• Fresh turmeric root - Earthy, bright orange root, packed with curcumin. I used the root from the turmeric plant we bought for Pongal festival
• Fresh ginger root - Spicy & juicy root, helps with digestion and adds warmth
• Lemon or Lime juice - Citrusy juice to balance the taste
• Black pepper powder - A tiny pinch boosts turmeric's curcumin absorption. Use good quality, fresh stock
• Water - Just enough for blending
• Honey - A spoonful to smooth the heat

Check out my recipe card below for measurements.

Step by step photos

Let's see how to make ginger Turmeric shots.

1. Peel the skin of a washed, fresh turmeric & ginger.

2. Chop it roughly.

3. Take all the ingredients in a blender jar - Ginger, turmeric, black pepper, honey, lemon juice and add water to it.

4. Place it in blender.

5. Blend well smoothly.

6. Pass it through a strainer and filter it.

7. Press using a spatula to get the most juice out of it.

8. Pour & serve in shot glasses.

Top tips

• Fresh turmeric and ginger vary in strength, so tweak the quantities a bit each time for your perfect balance.
• Start with smaller serving if you are new to shots.
• Adjust water or lemon to ease the heat.
• Do not skip black pepper as it helps absorption of curcumin.

My notes

Turmeric can stain your hands, surfaces. So peel carefully, use gloves as needed.

Substitutions & Variations

Turmeric - If you do not have fresh root, substitute with 1 teaspoon of high quality, ground turmeric (Organic turmeric powder) per inch of fresh turmeric.

Ginger - Same way, use about ½ teaspoon ginger powder for inch fresh.

Lemon juice - You can use lime juice, or any citrus works. You can try orange for more smoother taste and reduce honey. Vegetables like carrot works too for extra nutrition.

Honey - For vegan version, you can add maple syrup or omit completely if using orange or any other fruits.

Add a pinch of cinnamon to mellow the flavour.

Storage

Transfer any leftover shots immediately to a sealed jar and refrigerate for about 2 days. For longer storage, freeze the juice in ice cube trays and thaw in fridge before drinking.

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Turmeric Shots Recipe | Ginger Turmeric shots recipe

Turmeric shots are a simple, concentrated wellness drink made with fresh Turmeric and Ginger as main ingredients. These shots are anti-inflammatory, quicker way to consume what our Indian kitchen have always relied on.

Course Drinks

Cuisine Global

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Author Raks Anand

Servings 3 Shots

1x2x3x

Equipments (Amazon Affiliate links)

Blender or mixie

Cup measurements

Ingredients

• 3 tablespoon Fresh turmeric
• 2-3 tbsp Fresh ginger
• 1 tbsp Lemon juice
• ¼ teaspoon Black pepper powder
• 1 tablespoon Honey
• ¼ cup Water

Instructions

• Peel the skin of a washed, fresh turmeric & ginger.
• Chop it roughly.
• Take all the ingredients in a blender jar - Ginger, turmeric, black pepper, honey, lemon juice and add water to it.
• Place it in blender.
• Blend well smoothly.
• Pass it through a strainer and filter it.
• Press using a spatula to get the most juice out of it.
• Pour & serve in shot glasses.

Video

Notes

• Turmeric can stain your hands, surfaces. So peel carefully, use gloves as needed.
• Check under the heading substitutions & Variations for more options.

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When you want something simple, quick and easy for paratha or puri, this is best choice.

Check out my Palak puri recipe and Mooli paratha recipe which pair beautifully with boondi raita.

Boondi raita Ingredients

Here are the simple ingredients needed to make boondi raita.

• Salted boondi - Salted or spiced boondi, both works. I prefer plain salted ones
• Curd - Plain yogurt - Base for the raita, use thick, not too sour, fresh batch
• Roasted cumin seeds powder - Bhuna jeera powder - For flavour, digestion
• Red chilli powder - For spice
• Asafoetida -adds flavour
• Salt as needed

See my recipe card below for quantities.

Step by step pictures

Let's see how to make boondi raita

1. In a bowl, take boondi firstly.

2. Then add lukewarm water to it, just to immerse the boondi.

3. Soak for 15 minutes.

4. After that, it becomes soft, blown up beautifully, absorbing all the water.

5. In another bowl, take curd and milk.

6. Beat smoothly.

7. Add to the soaked boondi.

8. Mix gently.

9. Add little salt as needed.

10. Then add roasted cumin seeds powder, red chilli powder and asafoetida.

11. Garnish with coriander leaves. You can refrigerate and serve chilled too.

Boondi raita goes well with roti, thepla, paratha, puri etc.

Substitutions & Variations

• I used milk to adjust the consistency. You can use water too.
• Use grated cucumber along.
• Adding pomegranate works well with boondi.
• You can top with crispy boondi for a nice texture variation.
• Add a pinch of chat masala for a twist.
• Give a mustard tadka for a beautiful looking raita.
• I use mostly coriander, but you can use mint too. The flavour will be really good.
• Adding a pinch of sugar balances the raita taste.

Storage & Serving suggestion

Keeps good for couple of days in the fridge. I love to have it chilled too, as such.

FAQ

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Boondi Raita Recipe

Boondi Raita is a simple Indian Yogurt based side dish with Salted boondi (salty fried gram flour balls). Cooling, lightly spiced and refreshing side dish that goes well with puri, paratha etc. Very easy to prepare in a jiffy even for beginners.

Course Side Dish

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Soak time 10 minutes minutes

Author Raks Anand

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• 1 cup Kara boondhi
• ½ cup Curd Plain yogurt
• ¼ cup Milk
• ⅛ teaspoon Asafoetida
• ¼ teaspoon Red chilli powder
• 1 tablespoon Coriander leaves
• Salt

Instructions

• In a bowl, take boondi firstly. Then add lukewarm water to it, just to immerse the boondi.
• Soak for 15 minutes. After that, it becomes soft, blown up beautifully, absorbing all the water.
• In another bowl, take curd and milk. Beat smoothly.
• Add to the soaked boondi. Mix gently.
• Add little salt as needed. Then add roasted cumin seeds powder, red chilli powder and asafoetida.
• Garnish with coriander leaves. You can refrigerate and serve chilled too.

Video

Notes

• Use lukewarm water, not hot water. You can also use room temperature water, but soaking time takes longer.

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It is traditionally made during Christmas and holiday season in many Indian Christian homes, but anyone can make it for evening tea-time treats any time of the year.

Check out my Rose cookies and Eggless fruit cake recipe in this website.

About Kul kul

Kul kul is a crunchy snack, shaped by pressing the dough over fork, giving it it's signature ridged look. It is a popular Goan snack made traditionally during Christmas and holiday season. It is also a beloved sweet among Manglaorean and East Indian Christian communities.

In Tamil, it is called Kalakala and this sweet is prepare usually with egg. Here I have shared a eggless version, which tastes equally good without any compensation in taste. I enjoyed making these because they use simple ingredients and when the dough is right, shaping is a breeze and interesting.

In Konkani, it is known as Kidyo (meaning worms, as the shape resembles), while kalkal is another common name. It is originated from Portuguese influence in Goa, India, evolving from their rolled pastry Filhoses Enroladas. They are classic additions to the 'Kuswar' platter, traditionally prepared and shared with family, friends during Christmas.

Kul Kul Ingredients

Here are the simple ingredients needed to make Kal kal.

• Maida - All purpose flour
• Butter - For flavour, richness, light and crisp texture
• Coconut milk -Adds flavour and softness to dough
• Sugar - For mild sweetness
• Vanilla - Gives a pleasant flavour
• Baking powder - For Airy texture.
• Salt - Balances sweetness without tasting flat

Please see my recipe card for quantities.

Step by step pictures

Let's see how to make Eggless Kulkul.

1. In a mixing bowl, firstly take maida, powdered sugar, salt, baking powder and melt butter.

2. Then mix well with your hands. Rub in all the butter so that it is mixed evenly.

3. After that, add coconut milk little by little and make a stiff dough.

4. Rest the dough for 10 minutes, cover it with a damp kitchen cloth.

5. Then knead again to make a smooth, pliable dough.

6. Divide into portions, roll them into a thick rope.

7. After that, divide into portions, ready to shape. I cut using a knife.

8. Then take a fork, turn it upside down and place a small portion of dough over the grooved side. Level it.

9. Starting from one end, gently roll the dough off the fork to form a curl.

10. Gently press the end to seal the curl so it doesn't open while frying.

11. Once all the kul kul are shaped, heat oil in a kadai and slide to add to the oil. Deep fry over low to medium heat.

12. Stir occasionally for even browning. When they turn evenly golden, remove using a slotted ladle. Be quick as it gets browned fast towards the end.

13. Drain from oil over paper towel. .

14. Toss each batch in powdered sugar immediately so that the sugar sticks to it.

Cool down completely before storing. The flavour and taste shines more from the next day!

Substitutions & Variations

• For more crunchy results, you can add ¼ cup rava (Sooji/ Semolina).
• Instead of coconut milk, you can also use regular milk (dairy).
• Substitute butter with ghee for crisp instead of soft.
• Instead of coating sugar powder, you can add more sugar powder in the dough itself. It gets browned faster.
• For vegan version, use margarine or oil instead of butter in this recipe.
• You can replace Maida with Atta (All purpose flour to Wheat flour).

Storage & Shelf life

You can store it in an airtight box at room temperature for about 2-3 weeks.

FAQ

Ask AI for Baked version or Air fryer version of this recipe.

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Kul Kul Recipe | Christmas Sweets

Kul kul, also known as Kalkal, is a crispy deep-fried snack made with maida (all purpose flour), coconut milk, sugar and butter as main ingredient.

Course Snack

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Resting time 10 minutes minutes

Total Time 44 minutes minutes

Author Raks Anand

Servings 2 cups

1x2x3x

Equipments (Amazon Affiliate links)

Fork

Gnocchi board

Cup measurements

Ingredients

• 1 cup Maida All purpose flour
• 2 tablespoon Butter Melted
• 2 tablespoon Powdered sugar to add in dough
• ⅛ teaspoon Baking powder
• ¼ teaspoon Vanilla extract
• ¼ teaspoon Salt
• Coconut milk ¼ cup + more As needed
• ¼ cup Powdered sugar to toss

Instructions

• In a mixing bowl, firstly take maida, powdered sugar, salt, baking powder and melt butter.
• Then mix well with your hands. Rub in all the butter so that it is mixed evenly.
• After that, add coconut milk little by little and make a stiff dough.
• Rest the dough for 10 minutes, cover it with a damp kitchen cloth.
• Then knead again to make a smooth, pliable dough.
• Divide into portions, roll them into a thick rope.
• After that, divide into portions, ready to shape. I cut using a knife.
• Then take a fork, turn it upside down and place a small portion of dough over the grooved side. Level it.
• Starting from one end, gently roll the dough off the fork to form a curl.
• Gently press the end to seal the curl so it doesn't open while frying.
• Once all the kul kul are shaped, heat oil in a kadai and slide to add to the oil. Deep fry over low to medium heat.
• Stir occasionally for even browning. When they turn evenly golden, remove using a slotted ladle. Be quick as it gets browned fast towards the end.
• Drain from oil over paper towel. .
• Toss each batch in powdered sugar immediately so that the sugar sticks to it.
• Cool down completely before storing. The flavour and taste shines more from the next day!

Video

Notes

• Do not let the dough rest for long time as we are using coconut milk.
• Make sure to follow the measurement for butter, adding too much can make the dough dissolve in oil.
• Coat the kul kul with sugar powder as soon as you drain from oil and while it is hot/ warm. Then only the sugar powder with stick to it.
• Please note I used pure vanilla extract and not essence. In case you use essence, add just 2-3 drops.

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It's most often made during winter or the rainy season when you need warm and comforting dinner, that is not heavy with cream.

Check out my easy Broccoli soup recipe and Mulligatawny soup Recipe in this website.

About this Recipe

This lemon coriander soup works best because it uses very basic, fresh ingredients to bring natural flavour without any fancy things. The coriander gives a fresh aroma, while lemon juice adds sharp, refreshing lift that everyone loves. You can make it with or without vegetables, depending on what you have on hand. Great when you want something light for dinner or as a part of nourishing meal. Lemon coriander soup suits our Indian taste buds perfectly with the tangy, spicy taste. This recipe is partially adapted from here - recipe video.

I have never browsed lemon coriander soup recipes before to be honest, haven't tasted in any restaurants either. But had this in to try list for past 3-4 years when winter season / monsoon comes. Finally tried it and I somehow thought it will be having a dal base, almost like a lemon rasam. But it was totally different but in a good way with tangy and refreshing taste from lemon and fresh coriander.

Lemon coriander soup Ingredients

Here are the simple ingredients to make lemon coriander soup.

• Lemon juice - Use fresh lemon juice for best flavour
• Coriander leaves - Fresh coriander leaves with stem give the soup its signature aroma
• Ginger - Helps with flavour along with citrusy flavour from lemon and also digestion
• Garlic - Along with ginger, a must for the flavour profile of the soup.
• Spring onion - Adds delicate flavours and for garnish
• Green chillies - For spice and flavour
• Cabbage - Gives flavour to the soup
• French beans - Adds texture
• Carrot - For texture as well as colour pop
• Capsicum - Add for flavour
• Corn flour - Gives a thicker consistency to hold the vegetables suspended in the soup, otherwise it may get settled
• Black pepper - For spice, flavour

Please see recipe card below for quantities.

Step by step Images

Let's see how to make Lemon coriander soup.

1. Heat oil in a pan and add 1 tablespoon of each finely chopped ginger, garlic firstly, followed by green chilli. Stir fry for 30 seconds.

2. After that, add 2 tablespoons of each, finely chopped french beans, carrot, white part of spring onion. Stir fry for 30 seconds.

3. Then add ¼ cup finely chopped cabbage, 2 tablespoons of capsicum.

4. Cook furthermore for 30 seconds.

5. Then add 3 cups water, bring to boil.

6. Add salt as needed.

7. After that, add ¼ cup finely chopped fresh coriander leaves, the star ingredient to this veg lemon coriander soup.

8. Bring to boil.

9. Mix 1 teaspoon of corn flour (corn starch) in a tablespoon of water and add to the soup, mix well.

10. Then add 2 tablespoons of finely chopped green part of spring onion.

11. Finally, switch off the stove and add 2 tablespoons of fresh squeezed lemon juice.

12. Add black pepper powder as needed to season the soup.

13. Then add in some more coriander leaves to garnish before serving.

Enjoy the Simple Veg Lemon coriander soup hot with pepper and salt as needed.

Substitutions & Variations

• Vegetables can be of your choice. You can add sweet corn, some cauliflower or paneer too.
• For restaurant style twist, add a splash of soy sauce, white pepper.
• You can keep it simple with zero oil by skipping ginger garlic and just boiling the vegetables.
• Add boiled noodles, tofu along for a filling soup.

Storage

This soup tastes best fresh but can be stored in the refrigerator for up to 2 days. Reheat gently and avoid adding lemon juice before storing, add it after it's reheated for fresh flavour. Also note that, the vegetables and coriander may lose colour.

FAQ

Is lemon coriander soup good for cold?

Yes, it soothes colds, but make sure you are not allergic to citrus fruits.

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Lemon Coriander Soup Recipe | Simple Lemon coriander veg soup

Lemon coriander soup is a light, clear and flavourful soup made with lots of fresh coriander leaves, lemon juice, vegetables as main ingredients.

Course Appetizer, Soup

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Author Raks Anand

Servings 2 People

1x2x3x

Cup measurements

Ingredients

• 1 tablespoon Lemon juice
• ¼ cup Coriander leaves
• 1 tablespoon Ginger
• 1 tablespoon Garlic
• 1 tablespoon Spring onion white part
• 2 Green chillies chopped
• ¼ cup Cabbage
• 2 tablespoon French beans
• 2 tablespoon Carrot
• 2 tablespoon Capsicum
• 2 tablespoon Spring onion green part
• 1 teaspoon Corn flour
• 1 teaspoon Black pepper
• 1 tbsp Oil
• Salt as needed

Instructions

• Heat oil in a pan and add 1 tablespoon of each finely chopped ginger, garlic firstly, followed by green chilli. Stir fry for 30 seconds.
• After that, add 2 tablespoons of each, finely chopped french beans, carrot, white part of spring onion. Stir fry for 30 seconds.
• Then add ¼ cup finely chopped cabbage, 2 tablespoons of capsicum.
• Cook furthermore for 30 seconds.
• Then add 3 cups water, bring to boil.
• Add salt as needed.
• After that, add ¼ cup finely chopped fresh coriander leaves, the star ingredient to this veg lemon coriander soup.
• Bring to boil.
• Mix 1 teaspoon of corn flour (corn starch) in a tablespoon of water and add to the soup, mix well.
• Then add 2 tablespoons of finely chopped green part of spring onion.
• Finally, switch off the stove and add 2 tablespoons of fresh squeezed lemon juice.
• Add black pepper powder as needed to season the soup.
• Then add in some more coriander leaves to garnish before serving.

Video

Notes

• The soup gets ready very quickly, this does not need much of simmering. So do not overcook the vegetables, it should retain the crunch.

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This delicacy is made often during special occasions and festivals like Diwali, Karthigai Deepam in Tamil Nadu. Makes a great evening snack or part of breakfast or dinner too.

Check out my Adhirasam recipe and Paal paniyaram recipe in this website.

About Kandarappam

In Chettinad cuisine, sweets like Kandarappam holds a special place. Often offered as prasadam, this sweet can be made for auspicious days like Skanda sashti, Deepavali, Karthigai Deepam, Vaikasi Visakam, Thai poosam. Kandan = Lord Murugan, so this appam is specially made for festivals worshipping lord Murugan.

Made with Rice and mixed dals like chana dal, moong dal, toor dal and urad dal, this recipe turns out fluffy inside, crisp outside from the caramelization of Jaggery. I add methi seeds for extra softness as well as a wonderful flavour.

Kandarappam Ingredients

Here are the ingredients needed to make Kandarappam.

• Rice - Raw rice - I used Sona masuri. You can use other variety raw rice too
• Urad dal - For softness, add good quality whole urad dal
• Chana dal - Adds flavour, texture to the appam
• Moong dal - For softness as well as flavour
• Toor dal - Adds firmness and flavour
• Fenugreek seeds - Gives softness and flavour
• Cardamom - For flavour
• Jaggery - Sweetener in the recipe
• Coconut - Fresh grated coconut is main ingredient for fluffy, soft results.
• Salt - To avoid flat sweetness.

Please check my kandarappam recipe card below for quantities.

Step by step images

Let's see how to make Kandarappam with stepwise photos.

1. Firstly, take levelled measure of 1 cup rice.

2. Then top it with whole urad dal heaped over the rice, like a mound.

3. Take the rice, 2 tablespoon urad dal, 2 teaspoon chana dal, 1 teaspoon toor dal, 2 teaspoon moong dal and ⅛ teaspoon fenugreek seeds in a bowl.

4. Wash and soak for minimum 3 hours.

5. Once soaked, drain water completely.

6. Then take the soaked items, 2 cardamom, ½ cup coconut,1 cup jaggery in a mixie jar.

7. Grind without water to a smooth batter. There will be very little water along the soaked rice itself, which is enough.

8. After that, add a generous pinch of salt to the batter. You can add while grinding itself.

9. Then mix the kandarappam batter well.

10. Heat oil in a kadai, once hot, lower the flame. Then pour a ladle full of kandarappam batter to it.

11. Let it cook and rise then flip it.

12. Then let it turn golden on either sides and drain from oil.

13. Repeat the same to finish all the batter. Let the oil temperature be low in heat or medium in heat through out. Regulate the heat accordingly.

14. Cook kandarappam sweet patiently so that it gets cooked inside and get a fluffy texture.

Substitutions & Variations

• There are many variations to this Traditional recipe as it varies from household to households. I referred to Solai Achi's Kandarappam and few other recipes and made it. This is so similar to the sweet paniyaram my mom makes. So it was very easy for me to adapt.
• Some recipes use both raw rice and parboiled idli rice, you can use idli rice alone too.
• Use only urad dal and make it. You can add the dals according to it's availability.

Top tips

• Oil level also can be just enough for shallow frying. This way, kandarappam will be in right shape. You can use more than one kandhar appam at a time if you use broad, flat bottomed kadai.
• Flat bottomed kadai also tends to give broader appam (authentic shape) than round ones.
• If water content is less, it will be dense. Add a tablespoon of water in batter and mix well to fix this.
• Temperature of oil should be maintained in medium heat, otherwise the appam shape will be uneven.
• Use a ladle that is big enough for one appam, do not pour in spoons more than once.
• If water content is more, the appam drinks lots of oil.

My notes

• I ground in mixie, but grinding in wet grinder can give more smoother batter. But my batter also gave a great texture to the kandarappam.
• Toor dal and methi seeds adds a wonderful flavour, so do not skip it.
• Adding mixed dal give beautiful even colour, flavour, taste as well as texture.
• I poured the oil over the appam while it was cooking to fluff it up. But if you want more flatter version and crisp edges, you can leave as such and flip and cook.
• I added cardamom seeds while grinding, but if you have cardamom powder, you can use it too.

Shelf life

Chettinad Kandhar appam stays good for couple of days in room temperature. The batter needs no fermentation, so you can make as soon as you grind the batter or within 3 hours. In case you are in hot region and want to avoid fermentation which may alter the taste, you can keep inside water to slow down the fermentation.

If you want to refrigerate the batter, use it within couple of days. Otherwise it will start fermenting.

FAQ

My Kandharappam goes out of shape, puffs unevenly, why?

If the oil is too hot, or the batter is on watery side, this happens. Reduce oil temperature and add a tablespoon of wheat flour or Maida to troubleshoot.

Kandarappam dissolves in oil, why?

Too much jaggery or if the batter is not ground smoothly and there is too much water in the batter. Add flour and try again.

How to fry Chettinad Kandarappam?

Use a deep ladle to pour one appam at a time. Use less oil than you use regularly for deep frying, to get the authentic Chettinad style appams with edges distinct.

My Kandarappam is too dense, why?

Water is less in the batter, add a tablespoon of water and mix well to get soft pillowy spongy inside appams.

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Kandarappam Recipe | Chettinad Kandarappam

Kandarappam is a traditional Chettinad sweet appam made with rice, mixed dal, coconut and Jaggery as main ingredients.

Course Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Soaking time 3 hours hours

Author Raks Anand

Servings 25 pieces

1x2x3x

Calories 113kcal

Cup measurements

Ingredients

• 1 cup Raw rice
• 2 tablespoon Urad dal
• 2 teaspoon Chana dal
• 2 teaspoon Moong dal
• 1 teaspoon Toor dal
• ⅛ teaspoon Fenugreek seeds
• 1 cup Jaggery
• ½ cup Coconut
• 2 Cardamom
• ¼ teaspoon Salt

Instructions

• Firstly, take levelled measure of 1 cup rice.
• Then top it with whole urad dal heaped over the rice, like a mound.
• Take the rice, urad dal, chana dal, toor dal, moong dal and fenugreek seeds in a bowl.
• Wash and soak for minimum 3 hours.
• Once soaked, drain water completely.
• Then take the soaked items, cardamom, coconut, jaggery in a mixie jar.
• Grind without water to a smooth batter.
• After that, add salt to the batter. You can add while grinding itself.
• Then mix the kandarappam batter well.
• Heat oil in a kadai, once hot, lower the flame. Then pour a ladle full of kandarappam batter to it.
• Let it cook and rise then flip it.
• Then let it turn golden on either sides and drain from oil.
• Repeat the same to finish all the batter. Let the oil temperature be low in heat or medium in heat through out. Regulate the heat accordingly.
• Cook kandarappam sweet patiently so that it gets cooked inside and get a fluffy texture.

Video

Notes

• If water content is less, it will be dense. Add a tablespoon of water in batter and mix well to fix this.
• Temperature of oil should be maintained in medium heat, otherwise the appam shape will be uneven.

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Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 14.7g | Protein: 1g | Fat: 5.6g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Trans Fat: 0.1g | Sodium: 24mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 7.8g | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg

The post Kandarappam Recipe | Traditional Sweet appeared first on Raks Kitchen.

Tehri or Tahari is often prepared in households when people want to keep it simple and light. Especially during winter, it is a soul warming dish.

Check out my other Pulao recipes and this Boondi raita recipe in this website.

What is Tehri?

Tehri (also spelled as Tahari/ Tahri), originates from Awadhi cuisine, a cooking style from Lucknow and regions of Uttar Pradesh. It is supposed to be a homely version of rice that is neither too mild like a pulao nor complicated like a Biryani. This Tehri is a humble version of rice prepared with winter vegetables like cauliflower, peas, carrots and potatoes.

It is not as heavy as Biryani, not as plain as pulao. Tehri sits beautifully in between, bursting with yellow colour and enough spices.

I came to know about Tehri post covid as Awadhi pulao, but thought it is same as pressure cooker Biryani we make quickly households. But wanted to give it a try and this is different in taste and as I always want small variations in such variety rice I make.

Tehri Ingredients

Here are the ingredients used to make Veg Tehri.

• Basmati rice - Use good quality, aged rice for best results. I used India gate Classic (not sponsored)
• Onion - Adds flavour, taste
• Tomato - Balances taste with a mild tang
• Green chillies - For spice and flavour
• Lemon juice - Helps with separate grains as well as balancing the spices
• Coriander leaves - For garnish, which gives a great flavour.
• Salt
  • Vegetables for Tehri
• Potato
• Cauliflower florets
• Beans
• Carrot
• Peas
  • To Temper
• Oil or Ghee
• Cardamom
• Cloves
• Cinnamon
• Shahi jeera

Please see recipe card belwo for quantities.

Step by step pictures

Let's see how to make vegetable Tehri.

1. Wash and soak 1 cup Basmati rice in 1 & ¾ cups of hot water for 20 to 30 minutes. Keep cauliflower immersed in Hot water plus salt until use.

2. Heat a pressure cooker with 2 tablespoons of Oil or Ghee. Add tempering items - 1 inch Cinnamon, 2 Cardamom, 2 Cloves and ½ teaspoon Cumin seeds or Shahi jeera.

3. Then add a sliced Onion.

4. Saute until it gets soft, golden here and there.

5. After that, add 1 teaspoon of ginger Garlic paste and 2 slit green chillies. Cook for 30 seconds

6. Add 1 cubed Tomato.

7. Then add all the chopped vegetables. Mix until oil coats all vegetables

8. Cook for 4 minutes covered in low flame. Mix inbetween.

9. Then add all the spice powders - ¼ teaspoon Turmeric, ½ teaspoon each red chilli powder and coriander powder.

10. Give it a quick mix to coat.

11. After that, add the soaked rice along with water.

12. Then add required salt and ½ teaspoon Lemon juice.

13. Mix well in high flame.

14. Boil in high flame until the rice is half done. You will be able to see the rice on top.

15. Then level it and put the flame to low.

16. Cook in lowest flame possible for 12-14 minutes.

17. Once done, fluff gently from the sides. That is, turn the rice like flipping. Do not mix to break.

18. Finally, add chopped coriander leaves to the Tehri for garnishing.

Serve hot with a Simple raita with roasted cumin powder and red chilli powder sprinkled or with Boondi Raita.

Substitutions & Variations

• Use only Potatoes and Peas for a traditional Awadhi style tehri rice.
• Though Ghee is used in most households, you can make it with oil too. For flavour add a teaspoon of ghee at the end.
• Instead of making Tehri recipe in cooker, you can make it in a pan with lid too. Make sure it has a fairly fitting lid.
• Long grain rice is used in North India, but you can use short grain rice too, just make sure it is aged and not sticky when cooked.
• You can make it without onion too.
• Add ¼ teaspoon of fennel seeds powder for a flavour twist.

Storage

Stays good for 8 hours in room temperature and 48 hours in refrigerator. Sprinkle water while reheating to retain moisture and remain soft.

My notes

• You can pressure cook in medium flame for two whistles instead of putting the flame to lowest like me.
• I used crushed ginger garlic, so it looks more. Using fresh ginger garlic gives best flavour.
• Please adapt the cooking method as per your convenience, whether whistle method or cooking in low flame. My stove allows me to get the flame lowest, so never get burnt in bottom.
• Even the vessel material matters to avoid burnt bottom.
• Patience is key, cook in low heat.

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Vegetable Tehri Recipe | Veg Tahri

Vegetable Tehri is an aromatic North Indian rice dish made with Basmati rice, vegetables and spice powders. Often described as Awadhi version of Pulao, but with a homely, mild spices and flavours.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking time 20 minutes minutes

Author Raks Anand

Servings 3 people

1x2x3x

Equipments (Amazon Affiliate links)

Pressure cooker, 3 Litre

Cup measurements

Ingredients

• 1 cup Basmati Rice
• 1 Onion sliced
• 1 Tomato cubed
• 2 Green chillies slit
• ½ teaspoon Lemon juice
• 1 teaspoon Ghee
• Coriander leaves
• Salt

Vegetables for Tehri

• 1 Potato
• 10 pieces Cauliflower florets
• 8 Beans
• 1 carrot
• ¼ cup Peas

To temper

• 2 tablespoon Oil
• 2 Cardamom
• 2 Cloves
• 1 Piece Cinnamon
• 1 teaspoon Shahi Jeera or Cumin seeds

Instructions

• Wash and soak 1 cup Basmati rice in 1 & ¾ cups of hot water for 20 to 30 minutes. Keep cauliflower immersed in Hot water plus salt until use.
• Heat a pressure cooker with 2 tablespoons of Oil or Ghee. Add tempering items - 1 inch Cinnamon, 2 Cardamom, 2 Cloves and ½ teaspoon Cumin seeds or Shahi jeera.
• Then add a sliced Onion.
• Saute until it gets soft, golden here and there.
• After that, add 1 teaspoon of ginger Garlic paste and 2 slit green chillies. Cook for 30 seconds
• Add 1 cubed Tomato.
• Then add all the chopped vegetables. Mix until oil coats all vegetables
• Cook for 4 minutes covered in low flame. Mix inbetween.
• Then add all the spice powders - ¼ teaspoon Turmeric, ½ teaspoon each red chilli powder and coriander powder.
• Give it a quick mix to coat.
• After that, add the soaked rice along with water.
• Then add required salt and ½ teaspoon Lemon juice.
• Mix well in high flame.
• Boil in high flame until the rice is half done. You will be able to see the rice on top.
• Then level it and put the flame to low.
• Cook in lowest flame possible for 12-14 minutes.
• Once done, fluff gently from the sides. That is, turn the rice like flipping. Do not mix to break.
• Finally, add chopped coriander leaves to the Tehri for garnishing.

Video

Notes

• Soaking rice in hot water helps with long grains.
• Add salt in such a way that if you taste the water after adding salt, it should be slightly saltier, then after cooking, rice will be balanced just right.
• Once the rice is done, keep the stirring minimal for long grain of rice.

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The post Vegetable Tehri Recipe | Awadhi Tehri (Yellow rice) appeared first on Raks Kitchen.

It is usually prepared during festivals like onam and temple rituals and perfect as a part of Sadhya (festive meal) with just a spoonful of this payasam is great way to end the meal.

Check out my Jackfruit payasam recipe and Ada pradhaman recipe in this website.

About Aravana Payasam

Aravana payasam is made with rice, jaggery and ghee as main ingredients. The amount of ghee we add to the payasam gives the other name 'Nei Payasam'. Traditionally prepared as a temple prasadam in Kerala, it is also perfect as part of festival meals like Onam Sadhya.

Aravana payasam has unique texture, taste, colour and flavour. Texture because of the kerala short grain raw rice. Simmering in ghee and jaggery gives a caramelized taste and the dark Jaggery lends the deep hue of the prasadam. Chukku (dry ginger), cardamom and edible camphor contributes the divinely taste.

With no complicated steps or ingredients, you can prepare the nei payasam even if you are a beginner.

Ingredients

Here are the ingredients you need to make Aravana payasam or nei Payasam

• Rice - Kerala raw rice - Unakalari - Chemba rice works best but if you want you can substitute with other raw rices like seeraga samba or such small raw rice grains.
• Jaggery - Use dark jaggery for authentic results. Usually Kerala jaggery is dark and you can use it for all the payasams.
• Ghee - Main ingredient that adds flavour, taste to the payasam.
• Dry ginger - Sukku podi - Always use in Kerala sweets for flavour as well as digestion, balances gastric caused by jaggery.
• Cardamom - For flavour, added generously.
• Edible camphor - Optional but gives the flavour close to temple-style prasadam
• Cashews - Added for crunch and its texture
• Coconut - Optional, but gives a good texture difference as well as balances the taste

Please see my recipe card below for quantities.

Step by step photos

Let's see how to make aravana payasam with step by step photos.

1. Firstly, wash the rice well for 2-3 times. Use Kerala raw rice variety like Chamba pachari/ Unnakalari rice.

2. Wash and set aside.

3. After that, in a heavy bottomed pan, heat 2 tablespoon of ghee and roast cashes.

4. Once golden, drain from ghee and set aside.

5. Then, in the same ghee, add coconut pieces and fry them in meidum heat until golden. Make sure to keep stirring for even browing. Drain from ghee and set aside.

6. Add the rice and give it a quick mix in the ghee. Do not roast for longer.

7. After that, add 2 cups water for ½ cup rice.

8. Cook covered for 30 - 40 mins.

9. Meanwhile take crushed jaggery with ½ cup water and mix well using a ladle to dissolve it.

10. Smash well with ladle if there is any bigger pieces to fasten dissolving. Set aside.

11. Check rice for doneness. It should be soft to press. All water should be absorbed to ensure the perfect consistency and texture of rice. If rice is not soft, add more water and cook futhermore until it is done.

12. Once you make sure the rice is soft, then, add the jaggery water strained. After adding jaggery and continue boiling, the rice is gonna turn harder, so it is important for rice to get soft.

13. Bring to boil and add 2 tablespoons of ghee at this stage.

14. Cook in medium heat.

15. Payasam gets thicker and sticky. The entire process should be in medium heat, do not cook in high heat.

16. Then add 2 tablespoons of ghee again.

17. Cook furthermore until you get a thick consistency, bubbles get frothy and gets a lovely hue.

18. Then add dry ginger powder and cardamom powder, mix well.

19. Add a mustard size of edible camphor, crushing between fingers to powder it and sprinkle. Do not add more, keep it subtle.

20. Once it is thick like this and not watery, switch off the stove. Gets little more thick as it cools. Aravana payasam is ready.

Beautiful colour, divine smelling, glossy Aravana payasam or Nei payasam.

Substitutions & Variations

• Rice - If you can't get unnakkalari / Kerala Chamba raw rice, you can use any short grain rice, but make sure it is raw rice. My friend Laxmi made it with Seeraga samba and it was really good too.
• Jaggery - Dark variety works, you can try palm jaggery too, but taste may vary.
• Some people add Raisins, skip coconut for longer shelf life.
• You can skip edible camphor, but it gives the typical temple-style flavour.

Equipment

Use heavy bottomed vessel like a uruli (a traditional bronze vessel) or a thick bronze vessel/ any thick bottomed vessel to make nei payasam. I used my Bronze Kadai.

Storage

Since I have added coconut, the shelf life is 2-3 days in room temperature. But if you skip coconut and handle properly, aravana payasam can be good for a week in room temperature.

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Aravana Payasam Recipe | Nei Payasam

Aravana payasam or Nei Payasam is a rich and sacred temple-style sweet made with rice, jaggery and ghee. A traditional offering from Kerala temples, especially Sabarimala.

Course Sweets

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Author Raks Anand

Servings 1.5 cups

1x2x3x

Cup measurements

Ingredients

• ½ cup Kerala Raw rice Chamba ari/ Unakkalari
• 2 cups Water to cook rice
• 1.25 cups Jaggery (1 & ¼ cups Jaggery)
• ½ cup water for syrup
• ¼ cup Ghee
• 1 teaspoon Dry ginger powder
• 1 teaspoon Cardamom powder
• 1 pinch Edible camphor mustard size

For roasting

• 2 tablespoon Ghee
• 1 tablespoon Coconut chopped
• 5-6 Cashews split to two

Instructions

• Firstly, wash the rice well for 2-3 times. Use Kerala raw rice variety like Chamba pachari/ Unnakalari rice.
• Wash and set aside.
• After that, in a heavy bottomed pan, heat 2 tablespoon of ghee and roast cashes.
• Once golden, drain from ghee and set aside.
• Then, in the same ghee, add coconut pieces and fry them in meidum heat until golden. Make sure to keep stirring for even browing. Drain from ghee and set aside.
• Add the rice and give it a quick mix in the ghee. Do not roast for longer.
• After that, add 2 cups water for ½ cup rice.
• Cook covered for 30 - 40 mins.
• Meanwhile take crushed jaggery with ½ cup water and mix well using a ladle to dissolve it.
• Smash well with ladle if there is any bigger pieces to fasten dissolving. Set aside.
• Check rice for doneness. It should be soft to press. All water should be absorbed to ensure the perfect consistency and texture of rice. If rice is not soft, add more water and cook furthermore until it is done.
• Once you make sure the rice is soft, then, add the jaggery water strained. After adding jaggery and continue boiling, the rice is gonna turn harder, so it is important for rice to get soft.
• Bring to boil and add 2 tablespoons of ghee at this stage.
• Cook in medium heat.
• Payasam gets thicker and sticky. The entire process should be in medium heat, do not cook in high heat.
• Then add 2 tablespoons of ghee again.
• Cook furthermore until you get a thick consistency, bubbles get frothy and gets a lovely hue.
• Then add dry ginger powder and cardamom powder, mix well.
• Add a mustard size of edible camphor, crushing between fingers to powder it and sprinkle. Do not add more, keep it subtle.
• Once it is thick like this and not watery, switch off the stove. Gets little more thick as it cools. Aravana payasam is ready.

Video

Notes

• Rice should be completely cooked before adding jaggery. Boiling in jaggery turns it bit firm so it turns a bit chewy.
• If you are making as a prasadam, make sure to use Kerala raw rice variety.
• Do not use long grain rice, short grain rice is traditionally used.
• You can use other raw rice variety (like seeraga samba or any tiny grain rice variety) if you do not get Kerala rice. 
• I added more cashews than mention but I thought it should be added lesser as it affects the looks and texture too much.

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You can make Munthiri kothu during festivals like Deepavali, Karthigai deepam, Christmas and sometimes for Onam snacks too.

Check our my Suzhiyan recipe and Nei urundai recipe in this website.

About Munthiri kothu

The word 'Munthiri' means Grapes in Malayalam. From my understanding, since the dish prepared in Tamil Nadu - Kerala border regions, especially around Kanyakumari, Nagercoil, where the food culture beautifully overlaps.

I can't help relating munthiri kothu with suzhiyan we make (from Thanjavur region) where it is also a same concept where a jaggery based filling is coated in batter and deep fried.

Munthiri kothu Ingredients

Here are the simple ingredients required to make Munthiri kothu.

• Green gram - I used whole green gram, You can also use split, but use with skin (green)
• Coconut - Adds taste, texture and balances sweetness.
• Jaggery - Powdered jaggery for perfect measurements and easily dissolves.
• Cardamom - For flavour
• Dry ginger powder - Sukku podi - For digestion and flavour.
• Rice flour - For crispy outer layer
• Maida - All-purpose flour, for binding and softness.
• Turmeric powder - Gives a lovely hue to the batter.
• Salt - for balancing the taste.

Optional - Sesame seeds - You can use roasted white sesame seeds in the stuffing. I did not add.

Please see the recipe card below for quantities.

Step by step pictures

Let's see how to make munthiri kothu with step by step pictures.

1. Roast green gram firstly in a heavy bottomed pan. Keep the flame in medium to ensure even roasting.

2. Keep stirring and roast until it is aromatic. Keep flame low once it starts to change colour to golden.

Hint: Using iron pan or kadai for best results

3. Once it gets roasted evenly, remove in a pan for cooling. Until then keep stirring to avoid burning. Set aside and let it cool completely.

5. Then, in the same pan, add grated coconut. Stir continuously for even roasting.

6. Once golden in colour, remove in a plate.

7. After that, once green gram is cooled, place it in a mixer.

8. Add cardamom to it and powder coarsely like a fine rava. Do not keep too coarse too as it will be hard to bite.

Take the powdered moong in a bowl and add roasted coconut, sukku podi (dry ginger powder) and mix well.

9. Now heat jaggery powder with ¼ cup water.

10. Once jaggery dissolves and the syrup bubbles, switch off the stove.

11. Filter it over the powdered moong flour + coconut mixture.

12. Mix well using a spatula.

13. Grease your hands and immediately roll into small Indian gooseberry sized balls. Each time grease your hands. You can also use sesame oil for greasing.

14. Finish all and keep aside for cooling down.

Prepare batter

15. To prepare batter, take rice flour, maida, turmeric and salt, mix well.

16. Add water and make a batter, not too thick but just enough to coat.

17. Then take 3 balls in your hand together like a clover.

18. After that, dip as such like this. and

19. Then add to hot oil carefully. Keep the flame in low. Flip and cook after 30 seconds.

20. Deep fry both side until golden and crisp. Do not let the colour change too dark. Repeat to finish. Finally drain over paper towel.

Crispy Munthiri kothu is ready to enjoy. Best when had hot. But it stays good for a week in room temperature itself.

Substitutions & Variations

Jaggery - Instead of jaggery , you can also use karuppatti. (palm sugar)

You need not take 3 at a time and fry. You can also fry individually or even let them naturally stick to each other.

For gluten free version, avoid maida and use corn flour.

Avoid ghee and use oil for vegan version.

Storage

Munthiri kothu stays good at room temperature for 5-6 days. Make sure to roast whole green gram and coconut well. Also deep well until crisp.

FAQ

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Munthiri Kothu Recipe | Traditional sweet

Munthiri kothu is a traditional sweet with roasted whole green gram, jaggery balls coated in a crisp rice flour batter and fried in clusters. This mild sweet, is flavourful and healthy deep-fried snack, from South Tamil Nadu and Kerala.

Course Snack

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Author Raks Anand

Servings 18 pieces

1x2x3x

Cup measurements

Ingredients

• 1 cup Whole Green gram
• ¾ cup Jaggery
• ½ cup Grated coconut
• 3 Cardamom
• ½ teaspoon Dry ginger powder

For outer layer

• ¼ cup Rice flour
• 1 tablespoon Maida All-purpose flour
• ¼ teaspoon Salt
• ⅛ teaspoon Turmeric powder

Instructions

• Roast green gram in a heavy bottomed pan. Keep the flame in medium to ensure even roasting.
• Keep stirring and roast until it is aromatic. Keep flame low once it starts to change colour to golden.
• Hint: Using iron pan or kadai for best results
• Once it gets roasted evenly, remove in a pan for cooling. Until then keep stirring to avoid burning.
• Set aside and let it cool completely.
• In the same pan, add grated coconut. Stir continuously for even roasting.
• Once golden in colour, remove in a plate.
• Once green gram is cooled, place it in a mixer. Add cardamom to it and powder coarsely like a fine rava. Do not keep too coarse too as it will be hard to bite.
• Take the powdered moong in a bowl and add roasted coconut, sukku podi (dry ginger powder) and mix well.
• Now heat jaggery powder with ¼ cup water.
• Once jaggery dissolves and the syrup bubbles, switch off the stove.
• Filter it over the powdered moong flour + coconut mixture.
• Mix well using a spatula.
• Grease your hands and immediately roll into small Indian gooseberry sized balls. Each time grease your hands. You can also use sesame oil for greasing.
• Finish all and keep aside for cooling down.
• To prepare batter, take rice flour, maida, turmeric and salt, mix well.
• Add water and make a batter, not too thick but just enough to coat.
• Take 3 balls in your hand together like a clover. Dip as such and add to hot oil carefully. Keep the flame in low.
• Flip and cook after 30 seconds. Deep fry both side until golden and crisp. Do not let the colour change too dark. Repeat to finish.
• Crispy Munthiri kothu is ready to enjoy.

Video

Notes

• You can also add roasted white sesame seeds to the stuffing mixture.
• Roast the moong dal patiently until it gets a wonderful aroma as well as golden in colour. This is the step that defines the dish, so make sure you take the time and do it as needed. If it is not roasted properly, the flavour, texture will not be right while eating.

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