Capsicum chutney recipe | bell pepper chutney | Red capsicum chutney recipe – Easy to make chutney recipe, pairs well with Idli and dosa. Red capsicum chutney with full video and step-by-step pictures.

Chutneys are staple in most South Indian homes. We make Idli | dosa for breakfast and dinner on most days. For this, we make a variety of chutneys. We usually make coconut-based chutneys, onion-tomato-based chutney, and peanut chutney. This chutney is without the addition of coconut. Also, we are using the most versatile capsicum as the main ingredient in this. I have not used tomato in this chutney recipe.

We get tri-color capsicum in one pack in the market. I mostly use the green capsicum sambar and most of the North Indian gravies. The red capsicum, I make chutney or dip as it gives a nice taste to it.

I used onion, red capsicum, and onions in this recipe. Apart from this urad dal and red chili are used in this red capsicum chutney. I have given some variations in the notes section below. Check out the Idli and dosa recipe

Also, check out, Ellu chutney, Madurai Getti chutney, Milagai chutney, carrot chutney and Kadamba chutney

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Red capsicum chutney | Kudamilagai chuntey

Easy chutney with red capsicum, a perfect side dish for idli and dosa

Course Condiment, Side Dish

Cuisine Indian, South Indian

Keyword chutney recipes, Side dish for Idli dosa, South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 red capsicum
• 1 onion
• 1 tbsp urad dal
• 3 tsp oil
• 5-6 red chilis
• A tiny piece tamarind
• Salt as needed

To temper

• ½ tsp mustard seeds
• 1 tsp oil
• Few curry leaves

Instructions

• In a pan add 3 tsp of oil and add the urad dal, red chili and tamarind.
• Saute till the dal turns light golden brown.
• Now add in the chopped onions and red capsicum to this.
• Cook for 4-5 mins till the capsicum gets cooked.
• Add salt to this.
• Once done, transfer this to a mixie jar.
• Grind this into a fine paste, add water to adjust the consistency.
• Temper mustard seeds and curry leaves in 1 tsp of oil.
• Add this to the chutney.
• Tasty Capsicum chutney is ready.
• You can serve this with Idli, dosa and even for chapati.
• You can spread this on the bread too.

Video

Notes

1. Instead of urad dal, you can add chana dal too.

2. You can add a few cloves of garlic also while adding the onions.

3. If you want to make a no onion no garlic red capsicum chutney, omit the onions and add a small piece of ginger.

• In a pan add 3 tsp of oil and add the urad dal, red chili, and tamarind.
• Saute till the dal turns light golden brown.

• Now add in the chopped onions and red capsicum to this.
• Cook for 4-5 mins till the capsicum gets cooked.
• Add salt to this.

• Once done, transfer this to a mixie jar.
• Grind this into a fine paste, and add water to adjust the consistency.

• Temper mustard seeds and curry leaves in 1 tsp of oil.
• Add this to the chutney.
• Tasty Capsicum chutney is ready.

• You can serve this with Idli, dosa, and even chapati.
• You can spread this on the bread too.

1. Instead of urad dal, you can add chana dal too.
2. You can add a few cloves of garlic also while adding the onions.
3. If you want to make a no onion no garlic red capsicum chutney, omit the onions and add a small piece of ginger.

The post Capsicum chutney recipe appeared first on Jeyashri's Kitchen.

Keerai sadam recipe | spinach rice recipe – Easy and healthy spinach rice recipe, perfect for kids lunch boxes too. Keerai sadam recipe with full video and step-by-step pictures.

I have many moms who find it very difficult to feed healthy stuff for kids. Especially for the lunch box, kids don’t prefer veggies. We can make this type of variety rice recipe and make their lunch box healthy and interesting too.

Spinach is sauteed and pureed in this recipe, and then added to the cooked rice. A very simple recipe but quite tasty and healthy too. The vibrant green color of the keerai sadam is too attractive and tempting.

If you are thinking about what to pack for your kid’s lunch box, you should try this recipe. If you want to make it more healthy, you can add cooked millet instead of cooked rice. You can add some par boiled veggies like carrots and peas to make the rice colorful and healthy.

Also, check out, our interesting lunch box recipes – Butter corn paneer rice, Methi leaves rice, Vegan egg fried rice, Zucchini masala rice, Bhendi rice, and Millet capsicum rice

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Keerai sadam recipe

Healthy Spinach rice recipe, perfect for lunch box too

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword lunch box recipes, South Indian lunch recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 2 cups cooked rice
• 1 cup washed and chopped spinach
• 1 tsp oil
• 1 tsp ghee
• 1 clove garlic
• ½ tsp cumin seeds
• Salt as needed

To temper

• 3 tsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 2 tsp chana dal
• 2 tbsp peanuts
• 1 onion

Instructions

• In a pan add 1 tsp oil and add the chopped spinach, garlic and cumin seeds.
• Saute this for 2-3 minutes till the spinach gets cooked. Let this retain it’s green color.
• Take out and grind this into a smooth paste by adding little water.
• In the same pan add 3 tsp of oil and add the mustard seeds, urad dal, chana dal and peanuts.
• Saute till the dal turns golden brown.
• Now add the onions to this.
• Add salt to this and cook till it becomes translucent.
• Now add the ground paste.
• Saute for 2 minutes.
• Now add the cooked rice to this.
• Mix well evenly.
• Add 1 tsp of ghee to this.
• Mix well. Keerai sadam is ready.
• Serve with vadam or onion raita.

Video

Notes

1. You can use Indian palak, arai keerai or mulai keerai, or round spinach too.

2. Methi leaves | vendaya keerai won’t suit this keerai sadam.

3. Parboiled carrots and peas can be added to this keerai sadam.

4. You can use basmati rice for making this keerai sadam.

• In a pan add 1 tsp oil and add the chopped spinach, garlic, and cumin seeds.

• Saute this for 2-3 minutes till the spinach gets cooked. Let this retain its green color.

• Take out and grind this into a smooth paste by adding little water.

• In the same pan add 3 tsp of oil and add the mustard seeds, urad dal, chana dal, and peanuts.
• Saute till the dal turns golden brown.

• Now add the onions to this.
• Add salt to this and cook till it becomes translucent.

• Now add the ground paste.
• Saute for 2 minutes.

• Now add the cooked rice to this.

• Mix well evenly.
• Add 1 tsp of ghee to this.
• Mix well. Keerai sadam is ready.

• Serve with raita or chips or vadam.

Notes:

1. You can use Indian palak, arai keerai or mulai keerai, amaranth leaves, or round spinach too.

2. Methi leaves | vendaya keerai won’t suit this keerai sadam.

3. Parboiled carrots and peas can be added to this keerai sadam.

4. You can use basmati rice to make this keerai sadam.

The post Keerai sadam recipe appeared first on Jeyashri's Kitchen.

Cucumber chaat recipe | cucumber papdi chaat – Easy and healthy chaat recipe with full video and step-by-step pictures.

Usually, papdi chaat is made using deep-fried papdis. This cucumber chaat is very similar to papdi chaat but we are using cucumber slices instead of papdis. If you are looking for a healthy chaat or a healthy party snack then you should try this cucumber chaat.

This is a super hit at home and my son who never eats cucumber thoroughly enjoyed it. Just keep all the ingredients ready and host a healthy chaat party at home. A perfect summer chaat recipe loaded with all healthy ingredients.

Chaat is popular street food in India. We make different varieties of chaat. Chaat chutneys are the base for most of the chaat recipes. We make green chutney, sweet chutney, and red chili garlic chutney. These can be stored for 2-3 months in the refrigerator. So if you have all the chutneys ready in hand, assembling this cucumber chaat is an easy job.

Also check out our interesting chaat recipes, sprouts chaat, Dahi bread chaat, sweet potato chaat, peanut chaat, ragda chaat, Mexican chaat and Dahi idli chaat

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Cucumber chaat recipe

Healthy cucumber chaat recipe

Course chaat recipes, Snack

Cuisine Indian

Keyword Chaat recipe, tea time snacks

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 big cucumber
• ½ cup boiled chickpeas
• 1 finely chopped onion
• ½ tsp chaat masala
• ½ tsp cumin powder
• ½ tsp black salt
• ½ tsp red chili powder
• 1 tomato
• Green chutney as needed
• Sweet chutney as needed
• ¼ cup pomegranate arils
• Sev as needed
• Coriander leaves to garnish

Instructions

• Wash and cut the cucumber and cut into slightly thick roundels.
• Arrange them in a plate.
• Add boiled chickpeas on this. You can add chopped boiled potatoes instead of that.
• Mix the chaat masala, cumin powder, black salt and red chili powder.
• Sprinkle this on the top of the cucumber slices.
• Add finely chopped onions and tomatoes.
• Now add the green chutney and sweet chutney on the top.
• Add in the pomegranate arils on this.
• Garnish with seva and coriander leaves.
• Serve immediately.

Video

Notes

1. Use potato or boiled peanuts instead of chickpeas.

2. You can use papdis instead of cucumber slices.

3. Cucumber chaat is a perfect party starter.

• Wash and cut the cucumber and cut into slightly thick roundels.
• Arrange them on a plate.

• Add boiled chickpeas to this. You can add chopped boiled potatoes or peanuts instead of that.

• Mix the chaat masala, cumin powder, black salt, and red chili powder.

• Sprinkle this on the top of the cucumber slices.
• Add finely chopped onions and tomatoes.
• Now add the green chutney and sweet chutney on the top.
• Add in the pomegranate arils on this.

• Garnish with sev and coriander leaves.
• Serve immediately.

1. Use potato or boiled peanuts instead of chickpeas.
2. You can use papdis instead of cucumber slices.
3. Cucumber chaat is a perfect party starter.

The post Cucumber chaat recipe appeared first on Jeyashri's Kitchen.

Potato podimas recipe | Urulai kizhangu podimas Easy to make Tamil Brahmin style, no onion no garlic potato podimas recipe. Urulai kizhangu podimas recipe with full video and step-by-step pictures.

Potato is loved by everyone at home. I usually make potato fry or potato onion curry at home. Podimas is an heirloom recipe, made in a jiffy. We don’t add sambar powder or red chili powder in this potato podimas recipe. The green chili, ginger, and lemon give a very different and nice taste.

During our childhood days, we always prefer the potato fry over this podimas. Still, my mom makes this once in a while and makes us eat this version of potato also. If you are less time in hand and have boiled potato in hand, then you can try out this easy recipe.

Potato podimas pair well with rasam, sambar, and curd rice too. You can keep this as a filling inside the dosa too.

Also check out other classic potato recipes, Madurai urulai potalam, potato masala for poori, kalyana urulai curry.

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Potato podimas recipe

Easy to make no onion no garlic potato podimas

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword Dry curry, easy lunch recipes, no onion garlic recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 2 boiled potatoes
• 3 tsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 2 green chili
• 1 tsp grated ginger
• Few Curry leaves
• 2 pinches asafoetida
• ½ tsp turmeric powder
• 1 tsp lemon juice
• Salt as needed

Instructions

• Boil the potatoes and peel the skin.
• Mash this roughly with hands.
• In a pan add oil and add 3 tsp of oil, mustard seeds, urad dal, grated ginger, chopped green chilis, asafoetida, and curry leaves.
• Saute till the dal turns golden brown.
• Now add in the roughly mashed potatoes.
• Add salt and turmeric powder.
• Combine well and cook for 2-3 minutes.
• Switch off the flame and add the lemon juice.
• Mix well evenly.
• Potato podimas is ready.
• Serve with any South Indian meal.

Video

Notes

1. You can coarsely pulse the chili, ginger, and curry leaves in the mixie and add this to the podimas.

2. You can add onions after the dal turns golden brown.

3. Potato podimas pair well with sambar and rasam.

• Boil the potatoes and peel the skin.

• Mash this roughly with hands.

• In a pan add oil and add 3 tsp of oil, mustard seeds, urad dal, grated ginger, chopped green chilis, asafoetida, and curry leaves.
• Saute till the dal turns golden brown.

• Now add in the roughly mashed potatoes.
• Add salt and turmeric powder.

• Combine well and cook for 2-3 minutes.

• Switch off the flame and add the lemon juice.
• Mix well evenly.

• Potato podimas is ready.
• Serve with any South Indian meal.

1. You can coarsely pulse the chili, ginger, and curry leaves in the mixie and add this to the podimas.
2. You can add onions after the dal turns golden brown.
3. Potato podimas pairs well with sambar and rasam.

The post Potato podimas recipe appeared first on Jeyashri's Kitchen.

Mysore rasam recipe | Popular South Indian rasam recipe with freshly ground spices. Mysore rasam recipe in Tamil with full video and step-by-step pictures.

A flavourful, no onion no garlic rasam made with a unique blend of tomatoes and whole spices comprising of peppercorns and grated coconut. Mysore Rasam or Arachuvitta rasam, is a flavourful rasam made by grinding the whole spices (as the name Arachivitta meaning after grinding in Tamil, implies). This is very popular in Karnataka cuisine.

It gets its aroma because of the freshly made masala that goes into it. It pairs well with hot rice and can also be had as an appetizer/soup. I got this recipe from my sister and we all thoroughly enjoyed it. The spices are similar to the ones used in arachuvitta sambar. We use pepper and cumin seeds in this Mysore rasam recipe.

Do check out my other interesting rasam
variations like Kalyana rasam, Paruppu rasam, Andhra style no-cook Raw rasam, Paruppu urundai rasam, Tomato rasam with fresh spices.

Also, check out the One-pot rasam sadam recipe.

Mysore rasam recipe

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Mysore Rasam recipe

Flavourful rasam recipe with freshly ground spices

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword South indian gravy, South Indian lunch recipes, South Indian rasam recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 2 tomato
• ¾ cup thin tamarind extract
• 1 tsp sambar powder or rasam powder
• ½ tsp turmeric powder
• Salt as needed
• 2 pinches asafoetida
• 2 tbsp cooked toor dal
• 2 cups of water
• 1 tsp ghee
• ½ tsp mustard seeds
• Few coriander leaves
• Few curry leaves
• ¼ tsp jaggery

To roast and grind

• 1 tbsp coriander seeds | Dhaniya
• 2 tsp chana dal
• 2 red chili
• ½ tsp pepper
• ½ tsp cumin seeds
• 2 tbsp coconut

Instructions

• In a pan let’s dry roast the coriander seeds, chana dal, pepper, cumin seeds and red chili.
• Roast till they turn aromatic and golden brown. Roast in medium flame.
• Grind this along with coconut by adding little water.
• Add 2 cups of water and the cooked toor dal to this.
• Keep this aside.
• Puree 2 tomatoes.
• Add this to a pan and add the tamarind water, rasam powder or sambar powder, salt, turmeric powder and asafoetida.
• Let this boil in a medium flame for 5-7 minutes.
• Now add the ground masala dal water to this.
• Mix well and keep the flame to medium-low.
• Let this froth up, do not boil.
• Add chopped curry leaves and coriander leaves.
• Switch off the flame.
• Add the jaggery. This enhances the taste.
• Temper mustard seeds in ghee and add to this.
• Mysore rasam is ready.
• Serve with hot rice and any spicy curry of your choice.

Notes

1. You can use rasam powder or sambar powder for making this rasam, both tastes equally well.

2. Mysore rasam or arachuvitta rasam can be served as a soup as well.

• In a pan let’s dry roast the coriander seeds, chana dal, pepper, cumin seeds, and red chili.
• Roast till they turn aromatic and golden brown. Roast in medium flame.

• Grind this along with coconut by adding little water.

• Add 2 cups of water and the cooked toor dal to this.
• Keep this aside.

• Puree 2 tomatoes.
• Add this to a pan and add the tamarind water, rasam powder or sambar powder, salt, turmeric powder, and asafoetida.

• Let this boil in a medium flame for 5-7 minutes.

• Now add the ground masala dal water to this.
• Mix well and keep the flame to medium-low.

• Let this froth up, do not boil.
• Add chopped curry leaves and coriander leaves.
• Switch off the flame.

• Add the jaggery. This enhances the taste.
• Temper mustard seeds in ghee and add to this.

• Mysore rasam is ready.
• Serve with hot rice and any spicy curry of your choice.

1. You can use rasam powder or sambar powder for making this rasam, both tastes equally well.
2. Mysore rasam or arachuvitta rasam can be served as a soup as well.

The post Mysore rasam recipe appeared first on Jeyashri's Kitchen.

Kara kuzhambu recipe – Kara kuzhambu with brinjal and mochai. South Indian village style Kara kuzhambu recipe with full video and step-by-step pictures.

We always make Vatha kuzhambu at home. This type of kara kuzhambu is typically a village-style recipe. We have tasted this many times at our friend’s house, during our childhood days. Also, we get this kara kuzhambu in lunch Thali in South Indian meals, served in the restaurants in Tamilnadu.

Usually, they put, small onions, brinjal, drumstick, or any legumes in this kuzhambu. Though the name is common, we have different versions in every household. Some people add sombu powder or grind whole fennel seeds along with coconut. While some add cumin seeds and peppercorns too.

As far as I have understood, the basic difference between Kara kuzhambu and Puli kuzhambu is, that in Kara kuzhambu we add coconut paste whereas in puli kuzhambu we don’t add any coconut. This kuzhambu pairs well with hot rice and spicy curry. We can serve this with kootu or any green veggies too.

If you are looking for some other interesting South Indian gravy, check out this, Thatta payaru kuzhambu, Vendakkai puli kuzhambu, parangikai kuzhambu, kollu kuzhambu.

Kara kuzhambu recipe

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Kara kuzhambu recipe

South Indian village style Kara kuzhambu recipe

Course Lunch, Main Course

Cuisine South Indian

Keyword South indian gravy, South Indian lunch recipes

Prep Time 15 minutes

Cook Time 30 minutes

Soaking time 8 hours

Total Time 8 hours 45 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• ½ cup dried mochai soaked overnight and cooked
• 4 small brinjals
• 1 and 1/2 tbsp sesame oil
• ½ tsp mustard seeds
• 2 pinches asafoetida
• 1 and 1/2 cup tamarind extract
• 4 cloves of garlic
• 15-20 shallots
• 1 tomato
• Few curry leaves
• 3 tsp sambar powder
• ½ tsp turmeric powder
• Salt as needed

To grind

• 2 tbsp coconut
• ½ tsp pepper
• 1 tsp cumin seeds

Instructions

• Extract 1 and ½ cup tamarind from a lemon sized tamarind.
• Soak the dried mochai overnight and pressure cook for 3-4 whistles. Add 1 cup of water and little salt while cooking. Drain the water and keep it aside.
• Grind the coconut, pepper and cumin seeds into a fine paste by adding little water.
• In a pan add 1 tbsp sesame oil and add the mustard seeds and asafoetida.
• Once the mustard crackles, add the garlic and small onions.
• Saute till golden brown.
• Now add the tomato.
• Add the cut brinjals and cook for a minute.
• Now add in the cooked mochai and mix well.
• Add 1 and ½ of tamarind extract.
• Add in the sambar powder, turmeric powder and salt.
• Mix well and let this boil in medium flame till it reaches a kuzhambu consistency.
• Add the ground coconut paste to this now.
• Mix well and boil for 3 minutes.
• Switch off the flame.
• Smear ½ tbsp of sesame oil.
• Kara kuzhambu is ready.

Video

Notes

1. Instead of mochai you can add karamani | thatta payaru too.

2 Kara kuzhambu pairs well with hot rice and any spicy curry or kootu.

• Extract 1 and ½ cup tamarind from lemon-sized tamarind.

• Soak the dried mochai overnight and pressure cook for 3-4 whistles.
• Add 1 cup of water and little salt while cooking. Drain the water and keep it aside.

• Grind the coconut, pepper and cumin seeds into a fine paste by adding little water.

• In a pan add 1 tbsp sesame oil and add the mustard seeds and asafoetida.
• Once the mustard crackles, add the garlic and small onions.

• Saute till golden brown.

• Now add the tomato.
• Add the cut brinjals and cook for a minute.

• Now add in the cooked mochai and mix well.
• Add 1 and ½ of tamarind extract.

• Add in the sambar powder, turmeric powder and  salt.

• Mix well and let this boil in medium flame till it reaches a kuzhambu consistency.

• Add the ground coconut paste to this now.
• Mix well and boil for 3 minutes.

• Switch off the flame.
• Smear ½ tbsp of sesame oil.
• Kara kuzhambu is ready.

1. Instead of mochai you can add karamani | thatta payaru too.
2. Kara kuzhambu pairs well with hot rice and any spicy curry or kootu.

The post Kara kuzhambu recipe appeared first on Jeyashri's Kitchen.

Kovakkai fry recipe | Tindora fry | Dondakaya fry | Kovakkai roast | kovakkai varuval- Deep-fried tindora recipe with detailed step-by-step pictures and full video.

Kovakkai | tindora | dondakaya, I came to know about this vegetable when I got married and started living in Chennai. I have never seen this in Madurai, my hometown, 20 years back. So even during our childhood days, whenever we visit Chennai, my aunts will make this for us.

We usually make this in the same way as we do for potato curry. This one is a deep-fried one and I wanted to try this for a long time. I adapted the recipe from my kurkuri bhindi recipe. It turned out super yum and a super hit at home.

I coated the cut kovakkai with besan, and rice flour and added red chili powder for spiciness, and deep-fried this in hot oil. You can bake the same instead of deep frying too. I have given those tips in the notes section. Please refer there. We enjoyed this with instant rasam and hot rice. My son, who generally doesn’t prefer kovakkai curry, enjoyed this very much.

You can also check out, Gobi 65, Gobi malli fry, pavakkai chips, and yam tawa fry.

Do give this a try and let me know how it turned out.

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Kovakkai fry recipe

Deep fried Dondakaya fry recipe, pairs well with South Indian meal

Course Accompaniments

Cuisine Indian, South Indian

Keyword Dry curry, tea time snacks

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 3 cups Chopped tindora | ivy gourd
• ¼ cup rice flour
• ¼ cup gram flour
• ¼ cup besan | gram flour
• 1 tbsp corn flour
• 3 tsp red chili powder
• Salt as needed
• ¼ cup water
• 1 tsp fennel seeds optional
• Oil for deep frying
• Few curry leaves

Instructions

• Chop the kovakkai | ivy gourd | tindora into long pieces or roundels.
• Add the rice flour, gram flour, corn flour, red chili powder, salt and fennel seeds.
• Mix well.
• Sprinkle water little by little and mix well.
• It should not be watery. Just sprinkle water so as the masalas can be coated nicely.
• You can add 1 tsp of ginger garlic paste too.
• Heat oil for deep frying.
• Fry this in batches.
• It took 6-7 minutes for this to get fried completely.
• Fry in medium flame.
• Once done take out from the pan.
• Drain in a kitchen towel.
• Repeat the same for the rest of the kovakkai.
• Kovakkai fry pairs well with any South Indian meal.

Notes

1. You can add ginger garlic paste to the kovakkai masala.

2. To make Andhra style kovakkai fry, deep fry a handful of peanuts and add to the dondakaya fry in the last.

3. You can bake the same in an Oven for 40 minutes at 180 degrees Celcius. Timings vary depending on the oven.

4. Kovakkai roast | ivy gourd fry can be served as a tea time snack too.

• Chop the kovakkai | ivy gourd | tindora into long pieces or roundels.

• Add the rice flour, gram flour, cornflour, red chili powder, salt, and fennel seeds.

• Mix well.
• Sprinkle water little by little and mix well.
• It should not be watery. Just sprinkle water so that the masalas can be coated nicely.
• You can add 1 tsp of ginger garlic paste too.

• Heat oil for deep frying.
• Fry this in batches.
• It took 6-7 minutes for this to get fried completely.

• Deep fry in medium flame it becomes golden brown

• Once done take out from the pan.
• Drain in a kitchen towel.
• Repeat the same for the rest of the kovakkai.

• Kovakkai fry pairs well with any South Indian meal.

1. You can add ginger garlic paste to the kovakkai masala.
2. To make Andhra style kovakkai fry, deep fry a handful of peanuts and add to the dondakaya fry in the last.
3. You can bake the same in an Oven for 40 minutes at 180 degrees Celcius. Timings vary depending on the oven.
4. Kovakkai roast | ivy gourd fry can be served as a tea-time snack too.

The post Kovakkai fry recipe appeared first on Jeyashri's Kitchen.

Pasta salad recipe | Easy to make pasta salad recipe – Healthy pasta salad recipe with step-by-step pictures and full video.

Vegetarian pasta salad recipe with a simple salad dressing using easily available ingredients. An easy summer pasta salad recipe and a very filling one too. Since we are adding chickpeas to this salad, it is a protein-rich salad. It is a perfectly balanced meal for people who are on diet.

You can use whole wheat pasta to make it healthier. We are adding cucumber, chickpeas, cherry tomato, and olives to this pasta salad.

You can add zucchini, blanched broccoli, blanched beans, and carrots too. I prefer to add more veggies and less pasta when I want to have a light meal. Also, you can pack this for the lunch box too. You can make it the previous night and pack it for the next day.

Also check out our, Maharashtrian style cucumber salad, fruit sundal, mango salad, millet salad.

Try this easy pasta salad recipe and let me know how it turned out.

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Pasta salad recipe

Easy summer salad recipe

Course Salad

Cuisine Global, Italian

Keyword Healthy salad

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2

Author Jeyashri suresh

Ingredients

For the dressing

• 1 tsp dried oregano I used fresh ones
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp chopped garlic
• 1 tsp freshly ground pepper
• 1 tsp brown sugar
• 1 tsp chili flakes optional

Other ingredients

• 1 cup cooked pasta
• ½ cup chopped cucumber
• ½ cup chopped cherry tomato
• ¼ cup olives
• ½ cup cooked chickpeas
• ¼ cup cubed capsicum
• 1 red onion
• Salt as needed

Instructions

Let’s make the dressing first.

• In a small bowl add the oregano, olive oil, chopped garlic, lemon juice, brown sugar(you can add jaggery too), pepper and chili flakes.
• Mix well.
• In a wide bowl add the cooked pasta ( I used fusilli, you can penne or macroni too), cucumber, cherry tomato, olives, cooked chickpeas, cubed capsicum and finely chopped red onion.
• Add salt.
• Now add the dressing to this.
• Mix well.
• Serve immediately.
• You can keep all the ingredients ready and just assemble before you serve.

Notes

1. Use any variety of pasta of your choice.

2. Instead of pasta you can add cooked millet too.

3. You can add cubed carrots to this pasta salad.

• Let’s make the dressing first.
• In a small bowl add the oregano, olive oil, chopped garlic, lemon juice, brown sugar(you can add jaggery too), pepper and chili flakes.

• Mix well.

• In a wide bowl add the cooked pasta ( I used fusilli, you can penne or macroni too), cucumber, cherry tomato, olives, cooked chickpeas, cubed capsicum and finely chopped red onion.
• Add salt.
• Now add the dressing to this.

• Mix well.
• Serve immediately.

• You can keep all the ingredients ready and just assemble them before you serve.

1. Use any variety of pasta of your choice.
2. Instead of pasta you can add cooked millet too.
3. You can add cubed carrots to this pasta salad.

The post Pasta salad recipe appeared first on Jeyashri's Kitchen.

How to make chapati dough in mixie | Easy chapati dough in 2 minutes – Learn how to make roti dough in a normal mixie and how to make soft chapatis. Recipe with full video and step-by-step pictures.

We usually knead the dough for chapati with our hands. In this method, we are kneading the dough in a mixie jar. We are not using any fancy mixie jar | food processor or stand mixer to make the chapati dough. I have used the grinder attachment and the mixie attachments to make chapati dough. But ever since I learned this method, I always do this way only.

I have seen some old people, who find it very difficult to knead the dough as their hands do have the strength for that. Also, some people, find it not so comfortable in kneading the dough, as it will spoil their manicure. This method will be very easy for all and you can make the dough in just 2 minutes using the mixie jar.

I posted the soft phulka recipe in Jeyashri’s kitchen many years back. I thought I will update that post with a new video. Then I decided to show this method which I learned some time back from a friend. I have shown 2 methods of making chapati in this recipe video. One is the south Indian way of cooking the tawa and the other is the North Indian style of making Phulkas. In both ways, the rotis come out very soft and retain softness for 3-4 hours.

You can make Plain paratha recipe, Laccha paratha recipe, and dough for any other stuffed paratha using this same method.

Also check out, some interesting side dishes for roti, Radish gravy, beans sabzi, baby corn paneer jalfrezi, and beetroot kurma.

Do try out this method and let me know how it turned out. Watch the full video given below.

How to make chapati dough in mixie

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How to make Chapati dough in Mixie

Chapati dough in mixie in just 2 minutes

Course Kitchen basics

Cuisine Indian

Keyword Indian flat bread

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 5 rotis

Author Jeyashri suresh

Ingredients

• 1 cup atta | whole wheat flour
• ½ cup water
• ¼ tsp salt optional
• ½ tsp oil
• Ghee | oil few drops to smear on the phulkas

Instructions

• In a mixie jar add 1 cup of atta. I have used aashirwad brand atta. Also tried with pillsburry and other brand too.
• Add the salt, if using.
• Add ½ cup of water.
• Cover the jar and pulse it for few seconds.
• It will gather into a whole mass.
• Take out from the mixie jar.
• See the clean mixie jar, it is easy to wash.
• Transfer this to a bowl.
• Add ¼ tsp of oil.
• Gently smear on it and keep it covered for minimum 10 minutes.
• You can make the dough in the evening and make chapati in the night too.
• The resting time will release more gluten from the dough and make it even soft.

Let’s make chapati.

• Make equal lemon sized balls of the dough.
• Dust this with rice flour or atta.
• Roll this into a roti.
• Place this on a hot tawa.
• Cook on both sides, press with a spatula on the sides of the roti.
• Once both sides are cooked, smear little ghee or oil on it.
• Soft chapatis are ready.

Let’s make phulkas.

• Place the rolled roti on hot tawa.
• Cook it for few minutes.
• Flip it and once you see small bubbles, take out and place it on direct flame.
• Once it puffs up on one side, flip and cook for a second.
• Take out and smear some ghee on it.
• While putting the rotis on direct flame be careful not to make any small tear roti else it won’t puff up.
• Repeat for the remaining dough.
• Always keep the chapatis | phulkas covered.

Video

Notes

1. I have tried making dough in this method for a maximum of 2 cups of dough.

2. Use a big mixie jar for making in big portions.

3. Follow the same measurement of water and flour for perfect dough.

4. You can use soft rice flour or atta or plain flour for dusting the dough.

5. Phulkas or chapatis stay soft for 3-4 hours if kept covered well.

• In a mixie jar add 1 cup of atta. I have used aashirwad brand atta. Also tried Pillsbury and other brands too.
• Add the salt, if using.
• Add ½ cup of water.

• Cover the jar and pulse it for a few seconds.
• It will gather into a whole mass.
• Take it out from the mixie jar.

• See the clean mixie jar, it is easy to wash.

• Transfer this to a bowl.
• Add ¼ tsp of oil.

• Gently smear on it and keep it covered for a minimum of 10 minutes.
• You can make the dough in the evening and make chapati at the night too.
• The resting time will release more gluten from the dough and make it even soft.

• Let’s make chapati.
• Make equal lemon-sized balls of the dough.

• Dust this with rice flour or atta.
• Roll this into a roti.

• Place this on a hot tawa.
• Cook on both sides, and press with a spatula on the sides of the roti.

• Once both sides are cooked, smear little ghee or oil on them.
• Soft chapatis are ready.
• You can make phulkas with the same dough.

•  While putting the rotis on direct flame be careful not to make any small tear roti else it won’t puff up.
• Repeat for the remaining dough.
• Always keep the chapatis | phulkas covered.

1. I have tried making dough in this method for a maximum of 2 cups of dough.
2. Use a big mixie jar for making in big portions.
3. Follow the same measurement of water and flour for the perfect dough.
4. You can use soft rice flour or atta or plain flour for dusting the dough.
5. Phulkas or chapatis stay soft for 3-4 hours if kept covered well.

The post How to make Chapati dough in mixie appeared first on Jeyashri's Kitchen.

Grape Orange juice recipe, must try juice recipe in summer. Ginger flavored grape orange juice recipe with full video and step-by-step pictures.

Everywhere the summer is at its peak and here also the weather is very hot during the day and it is raining badly in the evenings!!. Black grapes are one of my favorite fruit and whenever there is a season my mom used to buy them almost every day. Later we used to get seedless grapes I remember the lady who regularly sells grapes to my place and refers to the seedless ones as Hyderabad grapes. After coming here, we used to get this seedless grape in the supermarket nearby my house, throughout the season.

A few days back when I returned back home after my usual weekly vegetable shopping, I was so thirsty and was craving juice I had a few grapes and 2 oranges left in the fruit basket and wanted to try a fruit punch with this. Trust me, this combo turned out very yummy and the ginger I added gave a wonderful flavor to this. Don’t skip the ginger.

Also check out, Pineapple mocktail, Virgin Mango margarita, mint lemon cooler, Watermelon sharbat

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Grape Orange juice

Ginger flavored ginger orange juice - perfect summer cooler

Course Drinks, Summer drink

Cuisine Global

Keyword summer drink,

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup black grapes
• ½ cup fresh orange juice
• 1 tbsp sugar
• 1 cup water
• 1 small piece of ginger

Instructions

• In a mixie jar add the grapes, sugar, ginger and water.
• Blend this well.
• Add the orange juice to this.
• I used freshly squeezed oranges to this.
• Filter this mixture.
• Add some ice cubes to this.
• Enjoy Grape orange juice.

Notes

• Adjust the sugar according to the sweetness of the fruits.

 

• Both the grapes and the orange I used were sweet.

 

• Lemon juice can be replaced with orange juice.

 

• Plain soda can be added to the Grape Orange juice if you want this slight fizz.

• In a mixie jar add the grapes, sugar, ginger and water.

• Blend this well.
• Add the orange juice to this.
• I used freshly squeezed oranges for this.

• Filter this mixture.

• Add some ice cubes to this.

• Enjoy Grape orange juice.

• Adjust the sugar according to the sweetness of the fruits.
• Both the grapes and the orange I used were sweet.
• Lemon juice can be replaced with orange juice.
• Plain soda can be added to the Grape Orange juice if you want this slight fizz.

The post Grape orange juice recipe appeared first on Jeyashri's Kitchen.

Vegetable sevai recipe | Sevai with fresh kari podi – A simple no onion no garlic recipe. Vegetable sevai recipe with full video and step-by-step pictures.

Sevai using instant rice noodles. This is a traditional sevai recipe using kaai podi | freshly ground curry podi. I got this recipe from Arch’s page on Instagram. I have tried podi sevai using Idli molagapodi and also capsicum rice using molaga podi too. This recipe calls for a fresh podi, very similar to the curry podi. I tried this sometime back and loved it very much. So thought of sharing the recipe for Vegetable sevai in Jeyashris kitchen.

We can make this for big gatherings and since it is a no onion no garlic recipe, you can make this for guests during Navaratri too. I used capsicum, carrot, and peas for this vegetable sevai. You can use potato and cauliflower too. You can make this podi in advance and use it whenever needed. Also, this podi can be used for making curries like potato kari, raw banana curry, and brinjal curry too.

I used instant rice noodles for making this vegetable sevai. You can make the traditional sevai with nazhi and make this sevai. In the original recipe, arch mentioned that we can replace the sevai with poha | aval too.

You can serve this for weeknight quick dinner or for a weekend breakfast too. A simple curd and a vadam will be a perfect pair for this vegetable sevai.

Check out our ulundu sevai, Mango sevai, podi sevai, vella sevai, curry leaves idiyappam.

Also check out some interesting idiyappam recipes, Masala idiyappam, peas sevai, Paneer sevai.

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Vegetable sevai recipe

Easy no onion no garlic vegetable sevai recipe

Course Breakfast, Dinner

Cuisine South Indian

Keyword dinner recipes, no onion garlic recipes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Jeyashri suresh

Ingredients

• 2 block rice noodles
• 1 tbsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 tsp grated ginger
• Few curry leaves
• 2 pinches Asafoetida
• 2 tbsp peanuts
• ½ cup mixed vegetables*
• ½ capsicum cubed
• ½ tsp turmeric powder
• Salt as needed

To roast and grind

• 2 tbsp urad dal
• 2 tbsp chana dal
• 1 tbsp dhaniya | coriander seeds
• 5 red chilis
• 1 tsp oil

Instructions

• Cook the rice noodles as per the instructions and keep this aside.

Let’s make the curry podi now.

• In a pan, add 1 tsp of oil.
• Add 2 tbsp urad dal, 2 tbsp chana dal, 1 tbsp dhaniya and 5 red chilis.
• Roast till the dal turns golden brown.
• Take out from the pan.
• Once it is warm, grind this into a fine powder.
• This came around 6 tbsp, you can store this in an airtight container and use it for any South Indian curry.
• In a pan add 1 tbsp oil and add the mustard seeds, urad dal, grated ginger, slit green chili, asafoetida, curry leaves and peanuts.
• Saute till the peanuts becomes crunchy.
• Now add the capsicum, carrot and peas.
• If using potato or cauliflower, you can par boil it and them add.
• Add turmeric powder,asafoetida and salt.
• Saute for 3 minutes. Let this be crunchy.
• Now add the cooked sevai to this.
• Mix well
• Now add the curry powder to this. I added 2.5 tbsp of this podi.
• Since we already roasted the ingredients, we can add this in the last. No raw smell will come.
• Mix well.
• Garnish with coriander leaves.
• Now if you want you can add 1-2 tbsp of coconut.
• Vegetable sevai is ready.
• Serve this with plain curd or vadam too

Video

Notes

1. You can add veggies like potato or cauliflower too. If adding potato, parboil it and add.

2. The curry podi can be used for any curry or for sundal too.

3. Use any brand of rice noodles for making this vegetable sevai

• Cook the rice noodles as per the instructions and keep this aside.

• Let’s make the curry podi now.
• In a pan, add 1 tsp of oil.
• Add 2 tbsp urad dal, 2 tbsp chana dal,  1 tbsp dhania, and 5 red chilis.
• Roast till the dal turns golden brown.

• Take out from the pan.
• Once it is warm, grind this into a fine powder.
• This came around 6 tbsp, you can store this in an airtight container and use it for any South Indian curry.

• In a pan add 1 tbsp oil and add the mustard seeds, urad dal, grated ginger, slit green chili, asafoetida, curry leaves, and peanuts.
• Saute till the peanuts become crunchy.

• Now add the capsicum, carrot, and peas.
• If using potato or cauliflower, you can parboil it and then add.
• Add turmeric powder, asafoetida, and salt.
• Saute for 3 minutes. Let this be crunchy.

• Now add the cooked sevai to this.

• Now add the curry powder to this. I added 2.5 tbsp of this podi.
• Since we already roasted the ingredients, we can add this in the last. No raw smell will come.

• Mix well.
• Garnish with coriander leaves.
• Now if you want you can add 1-2 tbsp of coconut.
• Vegetable sevai is ready.

1. You can add veggies like potato or cauliflower too. If adding potato, parboil it and add.

2. The curry podi can be used for any curry or for sundal too.

3. Use any brand of rice noodles for making this

vegetable sevai.

The post Vegetable Sevai recipe appeared first on Jeyashri's Kitchen.

Cluster beans curry | kothavarangai stir fry – Easy and yummy no onion no garlic recipe made with cluster beans. South Indian style stir fry recipe with full video and step-by-step pictures. Cluster beans curry | Kothavarangai curry without coconut.

Kothavarangai | cluster beans | Gawar in Hindi, we usually make Paruppu usili with this. This is the classic way of Kothavarangai in a South Indian home. We also make Kothavarangai kootu in our house. During my childhood days, I have never tasted this vegetable as my dad doesn’t prefer this as it has a sweetish taste. After marriage, my father-in-law doesn’t prefer this he says it causes gas. So I have not included this in my cooking much. Though I have seen my friends buying these cluster beans very often in the Indian stores, I have never bought them

Usually, they make usili or thengai potta poriyal with cluster beans. Recently while talking with a friend, she shared her method of making cluster beans. That sounded very interesting and easy too. So I ordered a pack of Kothavarangai from the Indian shop and made the recipe following her instructions. We all loved it and enjoyed it with sambar rice. From that day onwards, cluster beans are a regular one on my menu.

When I bought a pack of cluster beans from the Indian shop, I thought I will share the recipe with you all. This stir fry | curry pairs well with any South Indian meal. This is a no onion no garlic recipe, so you can make this on festival days too.

You can also check out other interesting curries from Jeyashris kitchen, Cauliflower kovakkai curry, Yam curry, Potato curry, Ennai Kathrikkai curry.

You can pair this kothavarangai curry with sambar sadam , rasam sadam and curd rice too. Do tag us on Instagram when you try this recipe at home.

Cluster beans curry

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Cluster beans stir fry

South Indian style No onion no garlic Kothavarangai curry

Course Accompaniments, Lunch

Cuisine Indian, South Indian

Keyword Dry curry, no onion garlic recipes, South Indian lunch recipes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 people

Author Jeyashri suresh

Ingredients

• 500 gms cluster beans | kothavarangai
• 2 tbsp oil
• ½ tsp mustard seeds
• 1 tsp turmeric powder
• 2 and 1/2 tsp sambar powder
• Salt as needed
• Water to sprinkle

Instructions

• Cut the cluster beans into 1-inch pieces.
• In a pan add 1 tbsp of oil and add the mustard seeds.
• Once it splutters, add the chopped cluster beans | kothavarangai.
• Add salt and turmeric powder.
• Mix well.
• Sprinkle little water and cover this and cook for 10 minutes.
• Stir in between. Let this get some nice brown spots on it.
• A cast iron / iron pan works well for this.
• Sprinkle water in between if it is dried up.
• Now add the sambar powder to this.
• Adjust the sambar powder as per your spice levels. But ensure that the cluster beans has little bit of sweetness.
• Add 1 tbsp of oil at this stage.
• Mix well and cook this for 10 minutes.
• Cluster beans stir fry | Kothavarangai stir fry is ready.

Video

Notes

1. You can replace sambar powder with 1 tsp of red chili powder and 1 tsp of coriander powder too.

2. Cluster beans stir fry | kothavarangai pairs well with any South Indian meal.

• Cut the cluster beans into 1-inch pieces

• In a pan add 1 tbsp of oil and add the mustard seeds.
• Once it splutters, add the chopped cluster beans | kothavarangai.
• Add salt and turmeric powder.

• Mix well.
• Sprinkle little water and cover this and cook for 10 minutes.
• Stir in between. Let this get some nice brown spots on it.

• A cast iron/iron pan works well for this.
• Sprinkle water in between if it is dried up.

• Now add the sambar powder to this.
• Adjust the sambar powder as per your spice levels. But ensure that the cluster beans have a little bit of sweetness.
• Add 1 tbsp of oil at this stage.

• Mix well and cook this for 10 minutes.

• Cluster beans stir fry | Kothavarangai stir fry is ready.

1. You can replace sambar powder with 1 tsp of red chili powder and 1 tsp of coriander powder too.
2. Cluster beans stir fry | kothavarangai pairs well with any South Indian meal.

The post Cluster beans curry appeared first on Jeyashri's Kitchen.

Corn vada recipe | easy Instant sweet corn vada recipe in Tamil, with full video and step by step pictures.

Corn vada is a popular snack in the Andhra region. This is made similar to the Tamilnadu style masala vada. We soak dal and make masala vada but this is an instant one. We are using corn kernels the vada and adding rice flour and gram flour for binding. You can use fresh or frozen corn for making this Corn vada

Sweet corn vada can be served as a tea-time snack or we can serve this as a meal accompaniment too. In the typical Andhra version, they soak chana dal and grind and then add the sweet corn kernels to it. But we are doing the Instant vada version. Even when you have sudden guests you can make this corn vada using frozen corn.

I have posted many varieties of vada recipes in Jeyashris kitchen. Unlike the classic south Indian Urad dal vada, this sweet corn vada needs no mastery. Even a beginner can make this vada. If you are a big fan of vada, then you should try this recipe. Also, we have some interesting sweet corn recipes in Jeyashris kitchen.

Check out our other vada recipes Rava vada, Maddur vada, Aval vadai, Pori vadai and Pottukadalai vadai.

Also, check out some interesting corn recipes Butter corn paneer rice, corn kebab, corn spinach sandwich, sweet corn kosambari, Sweet corn masala, corn payasam, Butter corn pasta, and corn cheese paratha.

How to make Corn vada

• I used frozen corn, if using fresh corn no need to cook it.
• If using frozen corn, thaw it and pat dry it.
• In a mixie jar add the corn and pulse it once or twice.
• Don’t make a paste.

• Transfer it to a bowl.
• Now add the rice flour, gram flour, red chili powder, fennel seeds, turmeric powder, coriander leaves, carrot, capsicum, and onion.
• You can add 2 tsp of garam masala also instead of fennel seeds. But fennel gives a fantastic taste to the vada, so do not skip it.

• Mix everything well.
• No need to add any water.
• If you feel it is a little loose add 1-2 tbsp of rice flour or gram flour.
• Now the vada dough is ready.

• Heat oil in a pan for deep frying.
• Grease your hands and take a lemon-sized portion of the dough.
• Flatten it like a vada.

• Gently drop this into the hot oil.
• Do not crowd the pan.
• Deep fry in a medium flame.

• Flip it and cook.

• Once it becomes golden brown and the oil sound starts to subside, take this out from the pan.

• Drain the excess oil in the kitchen towel.
• Repeat this for the remaining dough.

• Drain the excess oil in the kitchen towel.
• Repeat this for the remaining dough.
• Crispy sweet corn vada is ready to serve.

• Serve with any dip of your choice.
• We had it with mint almond dip.

1. The dough can be kept in the refrigerator for 2 days.
2. If you feel the dough is watery, add 2 tbsp of rice flour or gram flour.
3. You can add finely chopped mint leaves to the sweet corn vada.
4. This corn vada pairs well with curd rice too.

The post Corn vada recipe appeared first on Jeyashri's Kitchen.

Brinji recipe | Veg Brinji sadam – One pot vegetable rice with coconut milk – South Indian brinji rice recipe with full video and step-by-step pictures.

Brinji is a popular rice variety served at weddings in Tamilnadu. Basmati rice is cooked along with vegetables. The addition of coconut milk and fried bread gives an excellent taste to this rice. I have very nostalgic memories of this Brinji rice. Those days amma never makes veg biryani or any masala rice at home. So whenever amma attends any wedding at her close friend’s house, she packs this Veg brinji from the Kalyana veedu. We call it Kalayana veetu brinji sadam.

Typical onion raita and a plain kurma pair well with this brinji sadam. The main flavoring for this brinji recipe is the addition of bay leaf, fennel seeds and stone flower(kalpaasi), and mint leaves. I have been trying to get a perfect recipe for a long time. Even I spoke to some caterers and got some tips. I tried this a few times at home and finally arrived at a perfect recipe.

I have posted Kuska recipe in Jeyashris kitchen. That one is similar to this but made using seeraga samba rice and without the addition of any veggies. If you have guests and want to make a delicious meal just try out this recipe. I am sure your guests will be delighted with joy. You can also pair this with any kurma too

Also check out, Hyderabadi dum biryani, Kuska recipe, Pressure cooker paneer biryani, Chole biryani, Thakkali biryani, Seeraga sambar rice veg biryani, Mushroom biryani, and Chettinad urulai biryani

Do try out this recipe and let me know how it turned out. Also follow Jeyashris kitchen on Facebook, Instagram and subscribe to Jeyashris kitchen on Youtube.

Brinji recipe – How to make Brinji

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Birinji recipe

South wedding style Brinji recipe, one pot vegetable rice

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword Biryani recipe, one pot meal

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1.5 cup basmati rice
• 1 cup mixed vegetables
• 2 tbsp oil
• 1 tbsp ghee
• 4 pieces bread sliced fried
• 2 tbsp roasted cashew nuts
• 1 tbsp ginger garlic paste
• 2 tsp fennel seeds
• 1 tsp stone flower | kalpaasi
• 3 bay leaf
• 2 onions
• 1 tomato
• 2 green chili
• 4 tsp red chili powder
• ½ tsp turmeric powder
• Salt as needed
• 2 cups of water
• 1 cup coconut milk
• ¼ cup finely chopped mint leaves and coriander leaves

Instructions

• Wash the basmati rice and keep it aside for 20 minutes.
• Cut the edges of the bread, cut them into cubes and deep fry it and keep aside.
• Alternatively you can pan fry this too.
• In a Heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
• Add the bay leaf, fennel seeds, stone flower and green chilis
• Saute for a minute and add the thinly sliced onions.
• Cook till it becomes translucent.
• Now add the ginger garlic paste to this.
• Saute till the raw smell of the garlic goes off.
• Now add the sliced tomato.
• Cook till the tomatoes turn mushy.
• Add red chili powder,salt and turmeric powder.
• I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
• If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
• Now add the veggies. I added carrot, beans and peas.
• You can add potato too. Cauliflower will become mushy, so I don’t prefer adding it.
• Mix well and add the finely chopped mint leaves and coriander leaves.
• Combine well and add the washed rice.
• Now add in 2 cups of water and 1 cup coconut milk. I am using store bought coconut milk for this Brinji recipe.
• Mix well and cover this with a lid.
• Stir in between.
• Once the water it almost absorbed, place the pan on a dosa tawa.
• Let this sit on the heat for 10 minutes.
• Switch off the flame.
• After 5 minutes open the lid.
• Now add the roasted cashew nuts and fried bread slices.
• Gently mix from the sides without breaking the rice.
• Birinji is ready to serve.
• Serve with salna or onion raita.

Video

Notes

1. Adding coconut milk is a must for this recipe, so do not miss it.

2. Tempering with fennel seeds, stone flower, and bay leaf adds flavor to the birinji, so use good quality whole spices.

3. Fried bread gives the exact taste of Kalyana veetu Birinji recipe.

• Wash the basmati rice and keep it aside for 20 minutes.
• Cut the edges of the bread, cut them into cubes and deep fry it, and keep aside.
• Alternatively, you can pan fry this too.

• In a heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
• Add the bay leaf, fennel seeds, stone flower, and green chilis

• Saute for a minute and add the thinly sliced onions.
• Cook till it becomes translucent.

• Now add the ginger-garlic paste to this.
• Saute till the raw smell of the garlic goes off.

• Now add the sliced tomato.
• Cook till the tomatoes turn mushy.

• Add red chili powder, salt, and turmeric powder.
• I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
• If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
• Cook for 2 minutes.

• Now add the veggies. I added carrot, beans, and peas.
• You can add potatoes too. Cauliflower will become mushy, so I don’t prefer adding it.

• Mix well and add the finely chopped mint leaves and coriander leaves.

• Combine well and add the washed rice.

• Now add in 2 cups of water and 1 cup of coconut milk. I am using store-bought coconut milk for this Brinji recipe.

• Mix well and cover this with a lid.
• Stir in between.

• Once the water is almost absorbed, place the pan on a dosa tawa.
• Let this sit on the heat for 10 minutes.

• Switch off the flame.
• After 5 minutes open the lid.
• Now add the roasted cashew nuts and fried bread slices.

• Gently mix from the sides without breaking the rice.
• Brinjii is ready to serve.
• Serve with salna or onion raita.

1. Adding coconut milk is a must for this recipe, so do not miss it.
2. Tempering with fennel seeds, stone flower and bay leaf add flavour to the brinji, so use good quality whole spices.
3. Fried bread gives the exact taste of Kalyana veetu Birinji recipe.

The post Brinji recipe | Veg Brinji sadam appeared first on Jeyashri's Kitchen.

Mango lassi recipe | Mango yogurt smoothie – A popular Indian beverage made using fresh mango, curd, and milk. Mango lassi recipe with full video and step-by-step pictures.

Lassi is a popular one from North India. It is a Curd based cold drink made in summer. WE can see a lot of Lassi shops in the streets of North India. We make a sweet and salt version of lassi. They are very popular in Indian restaurants all over the world. During summer, when mangoes are available in season, we make Mango lassi.

Mango lassi is a classic one and a popular one too. Even non-Indians love it too. Usually, fresh mango is blended with thick yogurt, sugar, and milk and served. Some restaurants use canned mango pulp also for making mango lassi. Personally, I prefer to order Mango lassi, when they are made wth fresh mangoes.

Usually, cardamom powder or rose water is added to the lassi to give a nice desi flavor. You can top this with chopped nuts or saffron stands before serving. Alphonso mango variety suits perfectly well for making mango lassi. You can store the mango pulp in the freezer during the season and use it for mango recipes, throughout the year.

Check out my full collection of Mango recipes. Also check out our lassi recipes, masala chass, rose lassi, dry fruits lassi, Kesar lassi, and sweet lassi.

Mango lassi recipe

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Mango lassi recipe

Desi Indian style mango yogurt smoothie

Course smoothie

Cuisine Indian

Keyword beverages, Mango recipes

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup roughly chopped mango
• ½ cup curd | yogurt
• 1/3 cup milk
• 2 tbsp sugar
• ½ tsp cardamom powder
• ¼ cup water optional

Instructions

• Place all the ingredients in a mixie jar.
• Blend well smoothly.
• Mango lassi is ready.
• If you want you can top with sliced almonds while serving.
• You can store the mango lassi for 2 days in the refrigerator.

Notes

1. You can add rose water or saffron strands to the mango lassi.

2. If you want a thick mango lassi, do not add water while making.

3. You can use canned mango pulp for making Mango lassi, In that case reduce the sugar a little bit.

3. Always use a sweet variety of mangoes for making Mango lassi.

• Place all the ingredients in a mixie jar. I used coconut sugar in this recipe. You can use regular sugar too.
• Do not use hot milk. You can use raw milk or boiled cooled milk.

• Blend well smoothly.
• Mango lassi is ready.

• If you want you can top with sliced almonds while serving.
• You can store the mango lassi for 2 days in the refrigerator.

1. You can add rose water or saffron strands to the mango lassi.
2. If you want a thick mango lassi, do not add water while making.
3. Always use sweet variety of mangoes for making Mango lassi.

The post Mango lassi recipe | mango yogurt smoothie appeared first on Jeyashri's Kitchen.

Curd quinoa recipe | South Indian style curd quinoa recipe | Dahi quinoa – Healthy curd quinoa recipe with full video in Tamil and step by step pictures.

Quinoa is a healthy grain loaded with protein and it is gluten-free too. We can make a lot of dishes using quinoa. It is a healthy alternative to rice. I started incorporating quinoa into my diet 2 years back. Of course, there are lots of Indian millets which has amazing health benefits. I do take Indian millets like Ragi, Varagu, or Samai which are easily available in Indian shops in Hongkong.

Curd rice | Thayir sadam, fondly called Thachi mammu (slang)is the most common one in South Indian houses. Most of us cannot end our meal without eating curd rice. I have posted 2 versions of curd rice in Jeyashris kitchen. Also, we have millet curd rice and curd poha recipe too.

A few weeks back, I posted a lunch meal on my Instagram reels. Many of them asked for the curd quinoa recipe after seeing the reels. I first thought I will make reels, but then I realized I have never posted any Quinoa recipe in Jeyashris kitchen. Though I make quinoa adai, and quinoa dosa often, I never took an initiative to post those recipes in Jeyashris Kitchen.

Why curd rice turns hard after sometime

Answering this common question, always ensure the right consistency has to come with the addition of milk. The curd is just to top it up and this will help to retain the right consistency without getting solidified. So always use thick yogurt and ensure the milk is not too watery. It is ok to use low-fat milk but ensures not to add any water.

We can pair curd rice with any pickle or thokku of your choice. The most popular accompaniments to curd rice | curd quinoa are Maavadu, Mango thokku, Tomato pickle, lemon pickle, Avakkai pickle, and Instant Raw mango pickle. Also Thakkali thokku, kothamalli thokku and Molaga thokku recipe.

Quinoa curd recipe

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Quinoa curd | Quinoa bagalabath

South Indian style curd rice made using Quinoa

Course Dinner, Lunch, Main Course

Cuisine Indian, South Indian

Keyword quinoa recipes Indian, South Indian lunch recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 1

Author Jeyashri suresh

Ingredients

• ¼ cup quinoa
• ½ cup water
• ½ cup milk
• ¼ cup curd | yogurt
• Salt as needed
• 2 tsp grated carrot optional

To temper

• 2 tsp oil
• ½ tsp mustard seds
• 1 tsp urad dal
• 1 slit green chili
• 1/2 tsp finely chopped ginger
• Few chopped curry leaves
• 2 tsp chopped coriander leaves
• 2 pinches asafoetida
• 2 mor milagai | curd chili optional

Instructions

• Wash the quinoa well. Since the grains are very tiny, I usually put that in a strainer and wash it well.
• Transfer it to a bowl and add ½ cup water.
• Pressure cook for 3-4 whistles.
• Alternatively, you can cook in open pot too by adding 3/4 cup of water.
• Once it is done, take out and mash the quinoa well.
• Add salt to this.
• Once this is cool, add the milk to this.
• I used raw milk, you can use boiled and cooled milk too.
• Mix well. Now add the curd to this.
• Now combine everything well.
• In a pan add the oil and add the mustard seeds, green chili, urad dal, asafoetida, ginger and little coriander leaves.
• Once the mustard splutters, add the curd chilis | mor milagai if adding.
• Cook till the dal turns golden brown.
• Now transfer this to the quinoa curd.
• Mix well and garnish with grated carrot and few coriander leaves.
• Serve chilled or enjoy immediately.
• You can pack this for lunch box too.

Notes

1. If packing this for the lunch box, add a little more milk and reduce the curd. 
2. Quinoa curd pairs well with any pickle or thokku.

How to make Quinoa curd

• Wash the quinoa well. Since the grains are very tiny, I usually put that in a strainer and wash them well.

• Transfer it to a bowl and add ½ cup of water.

• Pressure cook for 3-4 whistles.
• Alternatively, you can cook in an open pot too by adding 3/4 cup of water.

• Once it is done, take out and mash the quinoa well.
• Add salt to this.

• Once this is cool, add the milk to this.
• I used raw milk, you can use boiled and cooled milk

• Mix well. Now add the curd to this.

• Now combine everything well

• In a pan add the oil and add the mustard seeds, green chili, urad dal, asafoetida, ginger, and little coriander leaves.
• Once the mustard splutters, add the curd chilis | mor milagai if adding.

• Cook till the dal turns golden brown.

• Now transfer this to the quinoa curd.

• Mix well and garnish with grated carrot and a few coriander leaves.
• Serve chilled or enjoy immediately.

• You can pack this for the lunch box too

1. If packing this for the lunch box, add a little more milk and reduce the curd.
2. Quinoa curd pairs well with any pickle or thokku

The post Curd Quinoa recipe appeared first on Jeyashri's Kitchen.

Mango salsa recipe | Easy salsa recipe using fresh ripe mangoes. The Mango salsa recipe is a perfect dip to serve with party snacks. Salsa recipe with full videos and step-by-step pictures.

The main ingredients of the mango salsa are ripe mangoes, red onions, tomato, bell pepper, lemon juice, and cilantro. In Authentic salsa they use, jalapenos, but we are not that in this recipe. Salsa | Pico de Gallo is a Mexican dip recipe, usually made with tomatoes, onions, cilantro, and lemon juice. As fresh mangoes are in season now, we are making salsa with fresh mangoes.

When it comes to how to pick out the best mango from the market, we should always smell the mango and see. It will emit a fragrant aroma which indicates it is a good ripe mango. Also, the skin of the mango on the top portion of the mango should be fresh. If it is a little bit shrunk it is not a fresh one.

You can use any variety of mango for making this mango salsa. I got fresh mangoes from the local wet market here in Hongkong. You can use Alphonso mango or the Banganapaly mango too.

So if you are thinking, what all recipes you can make using mango, then you should check out the huge collection of Mango recipes from Jeyashris kitchen. You can make salsa with raw mango or semi-ripe mango too. In that case, increase the tomatoes to 1 cup.

Check out my favorite dip recipes from Jeyashris kitchen Roasted bell pepper dip, Mango dip, Yogurt dip, Green chutney almond dip, hummus recipe

Mango salsa recipe

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Mango salsa recipe

Easy and yummy salsa recipe, made using fresh ripe mangoes

Course Accompaniments, Condiment, dip

Cuisine Mexican

Keyword dip

Prep Time 15 minutes

Total Time 15 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup fresh ripe mango
• ½ cup finely chopped red onions
• 3 tbsp bell pepper | capsicum
• 1 chili finely chopped
• ¼ cup tomato deseeded and chopped
• 1/8 th tsp crushed black pepper
• 1 tsp lemon juice
• 2 tbsp finely chopped coriander leaves
• Salt to taste

Instructions

• In a wide bowl add all the ingredients.
• Combine well.
• Mango salsa is ready.
• You can serve this as a dip with Nachos, Roasted papad or khakra too.
• Also you can serve this as a salad too.

Video

Notes

1. Use fresh ripe mango for making salsa.
2 This mango salsa is a perfect party starter, served with any chips of your choice.
3 Mango salsa stays good for 4 days in the refrigerator.

• In a wide bowl add all the ingredients.

• Combine well.
• Mango salsa is ready.

• You can serve this as a dip with Nachos, Roasted papad or khakra too.
• Also you can serve this as a salad too.

• Use fresh ripe mango for making salsa.
• This mango salsa is a perfect party starter, served with any chips of your choice.
• Mango salsa stays good for 4 days in the refrigerator.

The post Mango salsa recipe appeared first on Jeyashri's Kitchen.

Besan ka halwa recipe | Easy to make instant besan ka halwa – Popular Punjabi sweet recipe. Besan ka halwa with full video and step-by-step pictures.

Traditional Indian sweet recipe, made in just 30 minutes, can be made for pujas and festivals at home. I have heard about this recipe through a friend long back but completely forgot about that. Recently, while I was browsing through some old books got to see this name again. I browsed through a few Youtube Videos and got an idea of it.

I tried this at home for my guests twice and everyone loved it very much. We are using Besan, ghee, sugar, and water as key ingredients for making this halwa. We are roasting the besan | gram flour in ghee in the first step. This enhances the taste of the halwa. So always use good quality ghee to make besan ka halwa.

You can make this for Navaratri, Friday poojas at home, and for guests too. Since it is done under 30 minutes, you can make this without any prior planning. We are adding sooji | rava to this recipe and that gives a nice grainy texture to the halwa.

This besan halwa tastes similar to Besan burfi | ghee mysore pak. The nutty aroma of the ghee roasted besan halwa also tastes similar to the wheat halwa. But the texture will be a little grainy. Traditionally slightly coarsely ground besan | gram flour is used in authentic Punjabi homes. Since we are using store-bought gram flour, we are adding rava to get that grainy texture.

Check out my moong dal halwa, chana dal ka halwa, gajar ka halwa, matar ka halwa potato halwa, and South Indian Kasi halwa, Godhumai halwa, and paal halwa.

Do try out this recipe at home, and let me know how it turned out.

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Instant besan halwa recipe

Instant gram flour halwa, a popular Punjabi sweet

Course Dessert, Diwali recipes, Sweet

Cuisine Indian

Keyword dessert, Diwali recipes, sweets

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• ½ cup besan | gram flour
• 2 tbsp sooji | rava
• ¼ + 1 tbsp cup ghee
• 2 tbsp milk
• ½ cup sugar or powdered jaggery
• ¾ cup hot water
• ½ tsp cardamom powder
• Few sliced almonds and pistachios

Instructions

• In a pan add ¼ cup of ghee and allow this to melt completely.
• Add the Besan | gram flour and the sooji.
• Sooji | Rava gives a nice texture to the besan halwa, so do not skip this.
• Cook this in a medium flame.
• Cook for 6-8 minutes . The besan will get nicely roasted and start getting light and fluffy.
• You can smell the aroma of the besan | gram flour.
• At this stage, simmer the flame and add the milk.
• The mixture will loosen up a bit.
• Now add the sugar or powdered jaggery. I tried both and both turned out pretty well.
• Cook till the sugar melts.
• Keep the flame low.
• Now add ¾ cup of hot water.
• Mix well and cook till the water gets completely absorbed.
• Do not add more water, it will change the texture of the halwa.
• Add the cardamom powder and sliced nuts.
• Mix well.
• If needed add 1 tbsp of ghee in the last and mix well.
• Switch off the flame.
• Instant besan ka halwa is ready.

Notes

1. You can store besan ka halwa in room temperature for a day and in the refrigerator for 4 days.

2. Use good quality ghee to make Instant Besan ka halwa.

• In a pan add ¼ cup of ghee and allow this to melt completely.
• Add the Besan | gram flour and the sooji.

• Cook this on a medium flame.
• Cook for 6-8 minutes.  The besan will get nicely roasted and start getting light and fluffy.
• You can smell the aroma of the besan | gram flour.

• At this stage, simmer the flame and add the milk.
• The mixture will loosen up a bit.

• Now add the sugar or powdered jaggery. I tried both and both turned out pretty well.
• Cook till the sugar melts.
• Keep the flame low.

• Now add ¾ cup of hot water.

• Mix well and cook till the water gets completely absorbed.
• Do not add more water, it will change the texture of the halwa.
• Add the cardamom powder and 1 tbsp of ghee.

• Mix well.
• Add the sliced nuts in the last and mix well.
• Switch off the flame.

• Instant besan ka halwa is ready.

1. You can store besan ka halwa in room temperature for a day and in the refrigerator for 4 days.
2. Use  good quality ghee to make Instant Besan ka halwa.

The post Besan ka halwa recipe appeared first on Jeyashri's Kitchen.

Karpooravalli Tambuli | Doddapatra Tambuli recipe – A simple no-cook summer special recipe made using ajwain leaves | omavalli leaves | karpooravalli leaves. Tambuli Recipe with full video and step-by-step pictures.

Doddapatra Tambuli | Karpooravalli thayir pachadi is a Karnataka dish. I learned this recipe from my friend Meera, who shared a lot of recipes with me. Many of them I posted in Jeyashris’s kitchen as well. When she told me this recipe I was a bit skeptical as to how it will taste. I thought it will have a strong flavour of Karpooravalli leaves. But to my surprise, it was too good and I didn’t get any strong smell of the leaves.

Tambuli is a popular one in Udipi cuisine, a no onion no garlic gravy. This is usually made in Summer and served with hot rice. It cools down the body and is a perfect one to beat the heat.

We are using coconut oil in this recipe as it enhances the flavour. Except for the roasting of a few ingredients, we are not boiling the gravy. Pepper adds spiciness to the Tambuli. Also, we are tempering mor milagai | curd chili in this Tambuli. Though we can use red chili, mor milagai enhances the taste and flavor. If you have that in hand, please use mor milagai.

We are using ajwain leaves | omavalli leaves in this recipe. We can make Tambuli with any leafy vegetables like methi, spinach, curry leaves, coriander leaves, Brahmi leaves, beetroot leaves, tomato, and ginger too.

Check out my other popular Karnataka-style recipes, Gojju avalakki, Raw mango rasam, Bisi Bele bath, Avalakki khara pongal, akki roti, Bonda soup, coconut chutney, and Hayagreeva maddi.

Also, check out our easy no-cook recipes, sweet and savory aval, Cucumber seeds tambuli, sweet corn kosambari and avalakki upkari.

You can check out my Karpooravalli rasam and Karpooravalli chutney.

Karpooravalli Tambuli recipe

• In a pan add 1 tsp of coconut oil and add the cumin seeds, pepper, and green chili.

• Wash and add the karpooravalli leaves.

• Switch off the flame and transfer this to a mixie jar.
• Add 1 tbsp of coconut to this.

• Grind this into a smooth paste.

• Take 1 cup of medium-thick buttermilk in a bowl.
• I took ½ cup of thick curd, churned it, and add ¾ cup of water.
• Add salt and turmeric powder.

• Add the ground paste to this.
• Mix well.

• In a pan add the coconut oil and add the mustard seeds, cumin seeds, and mor milagai.
• Once the mustard splutters switch off the flame.

• Add this tempering to the Tambuli.
• Tambuli is ready to serve.
• Serve with hot rice.

1. Adjust the pepper quantity as per your spice levels.
2. You can replace karpooravalli leaves with spinach leaves, curry leaves, beetroot or beetroot leaves, Brahmi leaves, and even onions too.
3. Tambuli pairs well with hot rice.

The post Karpooravali Tambuli recipe appeared first on Jeyashri's Kitchen.

Arisi paruppu payasam | Traditional rice and dal-based payasam recipe, with jaggery and coconut milk. Arisi paruppu payasam recipe with full video and step-by-step pictures.

We usually make jaggery-based payasam for festivals or for Neivedyams. As we celebrate Tamil new year | Tamil Varusha pirappu tomorrow, I thought I will share this payasam recipe.

Arisi paruppu payasam is made using raw rice, moong dal and chana dal. We add dal in a very small quantity, just to give a creamy texture. We are adding jaggery to this payasam for sweetness. Alternatively, you can add brown sugar or nattu sakkarai too. Finally, I used coconut milk for this payasam but if you don’t have you can use milk.

This payasam tastes similar to sakkarai pongal but the addition of coconut milk gives a very nice taste and flavor to this. I used store-bought coconut milk in this recipe. But you can use homemade coconut milk for a more enhanced taste.

We make this payasam using raw rice | sona masoori rice. If you don’t get this in your place, you can use basmati rice or suruti kolam rice. If using basmati rice, just pulse this once ofter it is dry roasted.

Also check out, Arisi thengai payasam, paruppu payasam, parippu pradaman, kadala paruppu payasam. Also, check out our complete collection of Tamil New year recipes.

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Arisi paruppu payasam

Traditional Jaggery payasam made using rice, moong dal and chana dal

Course Festival recipes,, Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Festival recipes, Navratri recipes, South Indian festival, sweets, tamil new year recipes

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• ¼ cup raw rice
• 1 tbsp moong dal
• 1 tbsp chana dal
• ¾ cup jaggery
• ½ tsp cardamom powder
• 2 tsp ghee
• Few cashewnuts
• 2 cups of water
• 1/2 cup thick coconut milk

Instructions

• In a pan dry roast raw rice till it turns slight reddish color.
• Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
• Transfer the rice and dal to a vessel and add 2 cups of water.
• Pressure cook this for 4-5 whistles.
• Once the pressure is released, take out and mash it well.
•  In a pan add 2 tsp ghee and add the cashewnuts.
•   Roast this till golden brown.
• In a pan add the jaggery and ½ cup water.
• Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture.
• Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
• Mix well and let this cook for 5 minutes.
• Add cardamom powder.
• Switch off the pan and add ½ cup if thick coconut milk.
• Mix well.
• Add the roasted cashew nuts
• Arisi paruppu payasam is ready.

Video

Notes

1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
   2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
   3. Arisi paruppu payasam tastes similar to sakkarai Pongal.

• In a pan dry roast raw rice till it turns slight reddish color.

• Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.

• Transfer the rice and dal to a vessel and add 2 cups of water.

• Pressure cook this for 4-5 whistles.
• Once the pressure is released, take out and mash it well.

• In a pan add the jaggery and ½ cup water.
• Melt the jaggery.

• In a pan add the jaggery and ½ cup water.

• Once this is melted, filter this and add it to the mashed rice dal mixture.

• Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.

• Mix well and let this cook for 5 minutes.
• Add cardamom powder.

• Switch off the pan and add ½  cup if thick coconut milk.

• Mix well.
• Add the roasted cashew nuts.

• Arisi paruppu payasam is ready.

1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
3. Arisi paruppu payasam tastes similar to sakkarai Pongal.

The post Arisi paruppu payasam appeared first on Jeyashri's Kitchen.