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Since I am doing Millet's theme for this week I used three millet's for today recipe. I got this recipe from my neighbor. In the original recipe she added wheat, for the firs attempt I also used wheat. This time I changed the recipe little bit, in the place of wheat I used korralu and pesalu. This combination also came out so well and the adai taste great. So you can change the ingredients according to your choice.This is a protein rich power packed recipe and perfect for breakfast and dinner.
Millet's I used in this recipe :---
Sajjalu - Kambu in Tamil, Bajra in Hindi, Pearl millet
Arikelu -- Varagu in Tamil, Kodra in Hindi, Kodo millet
Korralu --- Thenai in Tamil, Kangni in Hindi Foxtail millet
Other then this millets
Mokka jonna (dry) -- Makkacholam in Tamil, Makai or butta in Hindi dry corn seeds
Pesalu --- Pachaippayaru in Tamil, Mung in Hindi, Mung bean
let's check the recipe.
INGREDIENTS:---
Sajjalu (kambu) ---- 1 cup or you can use kambu flour
Arikelu (varagu) --- 1 cup
Mokka jonna (dry) ---- 1 cup ( makkacholam dry corn seeds/ you can use broken dry corn also)
Korralu (thenai) ---- 1 cup
Pesalu -- 1/4 cup
Idli rice ----- 1/2 cup
Dry red chillies --- 2
Green chillies ---- 2
cumin seeds ---- 1 tab sp
Salt to taste
Asafoetida --- 1/4 tea sp
Onion ---- 1 cup chopped
METHOD:---
1. Soak sajjalu, arikelu, dry corn, korralu, idli rice, pesalu, dry red chillies for over night in enough water.
2. Grind all soaked ingredients with green chillies and salt in to a coarse paste, add asafoetida, cumin seeds mix well.
3.Heat a dosa pan, grease with little oil pour the millet adai batter and spread in to a thick circle.
4. Top with chopped onion, sprinkle little oil cover and cook till golden in the down side.
5. turn the other side and cook till golden, remove from the pan.
Serve hot with coconut chutney or avial or onion chutney or any pulusu (like I served with bendakaya pulusu) or simply with a piece of jaggery.
SOME IMPORTANT NOTES:----
1. You can use any combination of millet's even can mix millet's and legumes.
2. Other then chopped onion can add grated carrot, coconut, chopped green leafy vegetables, chopped cabbage.
3. Sajjalu can use seeds or flour, if you are using seeds the soak them with other ingredients for over night.
4. Dry corn seeds can use dry corn dhaliya if it is broken corn or corn seeds you have to soak them.
5. In the place of idli rice can use raw rice also.
Let's check the blogging marathon page Here
check for Pulusu recipes here
And for onion chutney here
All about millets this is my theme for this week. Millets are one of the oldest food, but now we totally for get about them. Now a days they are geting popular because they are highly nutritious. Millets release very less percentage of glucose so they are good for diabetic people. Not only for diabetic people they are good for every one because Millets are rich in iron, magnesium, potassium and calcium. so start including Millets in your diet.
I have started including Millets in my every day meal. In the bigining it was little diffecult to have millets in the place of rice. So first I use to cook them two times a week. Gradualy I increased cooking them for five days a week.
There are many kinds of millets like Arikelu (kodo millet, varagu arisi), Samalu ( little millet, samai), Jonnalu (sorghum, cholam), Sajjalu (pearl millet, kambu) and many more like this. I have chosen Kodo millet(arikelu) for my today recipe.
Arikelu is well known as kodo millet in English, varagu arisi in Tamil, kodra in Hindi. This millet looks like foxtail millet, but little larger then foxtail millet. Kodo millet has a nice flavor, the seeds keep their shape after cooking also. You can cook this like white rice or you can make this with different flavors like coconut rice, lemon rice, you can soak them for over night and mix with urad dal and make dosa and many more recipes like this. Now check out today recipe......
INGREDIENTS:---
Arikelu (varagu arisi) --- 1 cup
Pesarapappu (pasiparuppu, moong dal) --- 1/2 cup
Ghee ---- 1 tab sp
Black pepper, cumin powder ---- 2 tea sp ( dry roast pepper and cumin and make a coarse powder)
Water ----- 5 cup
Ginger ---- 1/2 tea sp finenly chopped
Ghee ---- 2 tea sp
Black pepper corns ---- 1/4 tea sp
Urad dal ---- 1 tea sp
Cumin seeds ---- 1/2 tea sp
Asafoetida --- a big pinch
Curry leaves ---- 1 spring
Milk ----- 1/2 cup
Salt to taste
METHOD:---
1. Wash and soak Arikelu in five cups of water for half an hour.
2. Dry roast moong dal for few minutes and add this fried dal to Arikelu.
3. Add milk, pepper and cumin powder, salt, chopped ginger pieces mix well, cover with lid and pressure cook for 3 to 4 whistles in a pressure cooker.
4. After 3 to 4 whistles switch off the heat and let it cool
5. Open the pressure cooker add 1 tab sp ghee mix well.
6. Now heat 1 tea sp ghee add urad dal, black pepper corns, cumin seeds fry for a while then add asafoetida, curry leaves fry for a second and add this to Arikelu pongali mix well.
Serve hot with coconut chutney, Allam pachadi (ginger chutney), Gojju.
Let's check the blogging marathon page Here
I have chosen South Indian dishes for this month BM, My choice for this theme is Kerala. I thought to post some sadya recipes from Kerala cuisine. My yesterday post was Pulissery, is one of the most important dish in sadya which is served almost end of the meal. Today what I am going to post is Parippu curry. This parippu curry will be served in the starting.
Parippu curry is normally served with rice and ghee on top of it. Pappad and any Thoran or mezhukkupuratti is the best combination with this parippu curry. We Indians cook dal with a lots of variations, that depends on cuisine like using of masalas and spices. This Kerala Dal (parippu curry) is a moong dal based with a spiced coconut mixture and seasoned with coconut oil and lots of curry leaves.
INGREDIENTS:---
Moong dal --- 1/2 cup
A big pinch of turmeric
Salt --- 1 tea sp
FOR COCONUT MIXTURE:--
Grated coconut ---- 1/3 cup
Cumin seeds ---- 1/2 tea sp
Shallots --- 2
Green chillies --- 3
FOR TEMPERING:--
Coconut oil --- 2 tea sp
Mustard seeds --- 1/2 tea sp
Shallots --- 2 sliced
Dry red chilli --- 1 broken
Curry leaves --- 1 spring
METHOD:----
1. Roast moong dal till it turns in to golden brown. Add 3 cups of water, turmeric powder and cook till done.
2. Grind coconut, cumin seeds,shallots, green chillies with little water in to a smooth paste.
3. Once dal is cooked mash it well to make a smooth paste.
4. Keep the heat on low and add ground coconut paste, salt to the dal, cook till well blended This will take five minutes.
5. Heat 1 and half tea sp coconut oil in a pan add mustard seeds let them pop up then add sliced shallots,broken dry red chillies then add curry leaves and remove from heat and add this seasoning to the parippu curry mix well.
Finelly add remaining coconut oil on top cover with a lid and leave a side till you serve.
Serve hot with kerala rice and ghee.
SOME IMPORTANT NOTES:----
1. Traditionally they use only moong dal for this parippu curry.
2. Do not use asafoetida(hing) for tempering. Hing will over take coconut oil flavor.
3. Do not forget to serve lots of ghee with parippu curry
Let's check the blogging marathon 42 edition page Here
Pulissery or Moru curry or Moru Kachiyathu is a curd and coconut base dish in Kerala meal. Pulissery is a common dish which is served as a side dish for everyday meal. It is also a very important dish in sadya, while it is a Onam sadya or any other special occasion. Normally it is served towards the end of the meal.
Pulissery is traditionally made with small ripe mangoes, that gives a sweet and sour taste to the curry. Any other vegetable like ashgourd, bottle gourd, yam, raw banana, taro. There are many Variations in this recipe depending on the region, even from home to home. I have two, three recipes for this dish but this one I got from a cook.
INGREDIENTS:---
Curd ---- 1 cup
Any vegetable cut in to small cubes if you would like to use I did't use any vegetables today.
Fresh coconut --- 1/2 cup grated
Cuminseeds --- 1/2 tea sp
Green chillies --- 2 or according to your taste
Shallot (small onion, sambar onion) --- 2
Garlic ----- 1 pod
Turmeric powder ---- 1/4 tea sp
Salt ---- 3/4 tea sp
FOR TEMPERING:---
Coconut oil --- 1 tea sp and 1/2 tea sp
Mustard seeds --- 1/2 tea sp
Fenugreek seeds ---- 5 seeds
Dry red chilli --- 1 broken
Curry leaves --- 1 spring
METHOD:---
1. If you like to use vegetable, cook the vegetable pieces in 1/2 cup water till soft.
2. Grind grated coconut, cumin seeds, green chillies, shallot, garlic, turmeric powder in to a smooth paste with little water.
3. Add this coconut paste to vegetables and cook for 5 min. If you are not using vegetable then add this coconut paste to the pan with 1/4 cup water and cook for 5 min. in a medium heat.
4. Beat the curd till smooth, when the coconut mixture is cooked for 5 min. switch off the flame wait for a second then add beaten curd, add salt to taste mix well and set a side.
5. Now heat one tea sp coconut oil add mustard seeds let them popup then add broken dry red chilli, fenugreek seeds, curry leaves turn off the heat and add this tempering to the pulissery, mix well and pour 1/2 tea sp coconut oil over the pulissery, cover with a lid and keep closed till you serve.
SOME IMPORTANT POINTS TO NOTE:--
1. Can use a small piece of ginger in the place of garlic or you can use both.
2. You can use red chilli powder instead of green chillies that will give a nice orange color to the pulissery.
3. Make sure that the curd is sour enough, otherwise the pulissery won't give the authentic taste.
4. Normally pulissery is not too thick or not too thin gravy, it is a medium thick. So adjust the water according to your taste.
5. Along with vegetables you can use raw pappaya, pineapple also to make this dish.
6. Adding extra coconut oil to the curry in the end will give a wonderful flavor to the pulissery.
Let's check the blogging marathon 42 edition page Here
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