Pulli Maavu/Pulusu Pindi

Pulli Maavu (Tamil) and Pulusu Pindi (Telugu) is an easy evening tiffin recipe that required minimal ingredients- the major one being the rice flour and tamarind. The Traditional method is very strenuous and requires a special kadai so that while cooking and stirring the content don’t get burnt. The easy-method recipe requires a lot of oil in the making , but I can assure you that the taste is not compromised.

Preparation Time:- 20 minutes

Ingredients:-

1. Tamarind (lemon sized) soaked and the extract to be used
2. Rice flour – 2 cups
3. Gram dal – 2 tsp
4. Dried red chillies dipped in buttermilk (Mor Molaga) – 5
5. Urad dal – 2 tsp
6. Mustard seeds – 1 tsp
7. Asafoetida Powder – 1 tsp
8. Oil – 5 tsp
9. Curry leaves –
10. Salt to taste
11. Lastly, some love.

• Soak the lemon sized tamarind in water. If you have paste, saves your time, mix the paste (50g) in water (1cup)
• Extract the tamarind water. Ensure it is a thick consistency.
• Add 1 cup of rice flour to the tamarind water.
• Add some salt to the above content and leave it aside.
• Meanwhile, in a kadai, add 3 tsp of oil, mustard seeds, all the dal’s mentioned above, chillies dipped in buttermilk (Mor Molaga), curry leaves and some asafoetida.
• Add the Rice flour+ Tamarind content to the kadai and keep stirring well. Keep stirring for 10-15 minutes till the whole content turns brown. Keep adding some oil in between for good results. (Very good exercise for your hands and biceps!)
• You will notice that the content has started to wither and roasted. Remove the content and let it cool.
• Serve with curd or sugar.

• 

  Tamarind water

• 

  Mix with 2 cups rice flour

• 

  Add salt

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  Curry leaves and Chillies soaked in Buttermilk (Mor Molaga)

• 

  In a kadai, add oil , dal, chillies, curry leaves and asafoetida

• 

Just a Boomerang video of stirring.

• 

  Add some oil to roast

• 

  The content turns brown after constant stirring.

Here is the final picture of the Pulusu Pindi and Pulli Maavu. 🙂

Pulungal Arisi Adai/ Parboiled Rice Adai

Adai is a filling delicacy, prepared using a mix of lentils (dal) and rice and is quite different from how dosa is ready. Adai recipe is different yet easy and takes lesser time as compared to dosa. The dish was named Adai because, in olden days, prepared in a bronze vessel with coconut oil. Adai is not exactly dosa, but it is similar to what dosa is. Adai recipe made using lentils, including toor dal, urad dal, and a small amount of chana dal and rice. Unlike a dosa, Adai does not go through the fermentation process and is much thicker than regular dosa.” The use of multiple dals and rice make it a filling dish that can be gorged on during lunchtime or as a snack. Adai is best eaten with coconut chutney or Avial or Aviyal, which is a vegetable and coconut stew. Jaggery mixed with ghee also makes a fantastic accompaniment with Adai.

Preparation Time:- 1 hour

Ingredients Required:-

1. Parboiled rice/ Pulungal Arisi- 1 cup

2. Channa Dal- 3/4 Cup

3. Split Yellow gram dal- 1/3 Cup

4. Tur Dal/ Pigeon Pea- 3/4 Cup

5. Black gram lentils/ Urad Dal- 1/3 cup

6. Some salt to taste

7. Oil

8. More love

– Soak all the ingredients in water for an hour. Add salt.

– Filter the soaked parts and grind them with red chillies.

– Heat the pan. Add some oil (any oil as per your wish). With the help of a spoon, pour some ingredient of acai and spread around/ circle shape.

– Serve hot with Vegetable stew/ Coconut chutney/ Tomato chutney

Rice Upma / Arisi Upma with Onion-Tamarind Gothsu

My Graduation Thesis/ Course end project was about Ready to cook and eat Brown rice upma. My professor took time to realize the fact that Upma can be made with rice as well. He was from Pune and so was just used to their poha’s, chivda’s and rava upma. The end product was received very well I should add.

Continuing talking about the rice upma : the upma that I’m going to share is different in form, taste and the accompaniment, it’s served with usual recipes. My Grandmother usually prepares this accompaniment more often with the best side dish, which I would call – Onion Tamarind Gothsu. and once you have had the rice upma with the Gothsu, you will have either dish alone. It’s a match made in food heaven all the while being a very humble eathly dish.

Also, unlike the other usual Upma, my Grandmother shapes it into a dumpling. The same variety can be made with Raw rice as well as boiled rice (which will be finer and not coarser like this dish). I will also share the recipe for the boiled rice upma in my upcoming blog post.

Preparation time :- 30 minutes

Ingredients Required:-

1. Raw rice: Tur Dal : Bengal Gram dal – 250g :50g :50g

2. Red and Green chilies – 3 and 4 pieces respectively

3. Peppercorns – 5pieces

4. Jeera

5. Coriander leaves

6. Oil

7. Water – 250ml

You can check out the recipe for Onion-Tamarind Gotsu/Gothsu here :- https://pavithrakrishnaprsad.blogspot.com/2019/10/onion-tamarind-gotsugotchu.html

1. COARSELY GRIND THE ABOVE MENTIONED RATIO OF RAW RICE, BENGAL GRAM DAL AND TUR DAL ALONG WITH SOME PEPPER CORNS. YOU CAN ADD SOME SALT HERE 2. IN A SAUCEPAN, ADD OIL AND SAUTEE THE CHILIES WITH SOME MUSTARD SEEDS, CORIANDER LEAVES AND URAD DAL. TILL THE CONTENT TURNS BROWN AND CRISPIER

3. ONCE AFTER THE MUSTARD SEEDS START TO SPLATTER, ADD 250ML OF WATER AND WAIT TO BOIL 4. AFTER BOILING, ADD THE COARSE GROUND POWDER AND MIX TO ENSURE NO LUMP FORMATION. YOU CAN ADD SOME SALT HERE 5. YOU WILL NOTICE THAT THERE IS NO OIL LEFT IN THE PAN AND THE CONTENT IS MUCH MORE LIKE AN UPMA CONSISTENCY 6. COOL DOWN THE UPMA FOR LIKE 5 MINUTES. 7. SHAPE THEM INTO BALLS / SHAPE OF A DUMPLING ONCE AFTER THE CONTENT IS WARM 8. STEAM THE SHAPED CONTENT IN A COOKER FOR 10 MINUTES

ARISI UPMA/ RICE UPMA IS NOW READY TO BE SERVED WITH HOT ONION TAMARIND GOTHSU

 

Idly Usili

What would you do if there are leftover Idlies from your breakfast batch? Well, I always end up making A LOT of them , partly on purpose, so that I get to eat like idly manchurian/ fries or most simple recipe Usili recipe for dinner. In this post I will be sharing the recipe of one of my most favorite tiffin “Idly Usili”.A simplest recipe which wouldn’t take more than 10 minutes to prepare.

You will need the following ingredients:-

– Leftover Idlies (depending on the no of serves)
– 20 ml of any type of oil
– Urad and Tur dal
– Coriander leaves

-Green chillies
– Turmeric
– 10 ml lemon juice
– Salt to taste

1. In a heating pan pour some oil (I use olive oil, as I feel it adds some taste and flavor)  and add the variety dals with coriander leaves and green chillies until they brown and crispier
2. Meanwhile, Mash the idlies
3. Add these mashed idlies to the heating pan and mix, mix!!
4. Add turmeric and salt. Keep mixing!!
5. In the end, to boost up the taste add the lemon juice and keep mixing.

I could not click pictures for every step , but just clicked the final product. Serve this hot and the best side which will compliment this is the Avvakai Oorkai (Pickle) or with Tomato thokku (Preserve).

For the best Avvakai Oorkai/Pickle recipe, please check the below link.

https://pavithrakrishnaprsad.blogspot.com/2019/03/south-indian-mango-pickle-avvakaai.html

Awesome Twosome!

Authentic Mor Kali

Have you ever seen your Grand mom making Mor kali especially during mid-morning or in the mid- afternoon (Tiffin time)? Mor kali has been our traditional and authentic dish prepared with buttermilk and wheat flour. (Some people prepare it with rice flour and cut them into shapes). It is very common in Tamil Brahmin families or rather in “Thachi mamu” family. You don’t require any side dish for this, can be eaten as it is. If required, can be had with mango pickle or with sugar. (very weird combination though)

Mor Kali/ More Kali/Mor Kuzhu

Preparation time : Just 15 minutes

Serving for 2 people.

All you need is :-

• 2 cups of sour buttermilk
• Wheat flour – 1/2 cup
• Olive oil or Gingerly oil – 5-8 tsp
• Mustard – for seasoning
• Urad Dhal – 2 tsp
• Mor Milagai (Sundried red chillies soaked in sour buttermilk for some days)- as per you wish
• Curry Leaves
• Asafoetida – a pinch
• Salt – a pinch or as per your wish

Part 1 

1. Take wheat flour in a bowl, add salt needed (1/2 tsp approximately)
2. Add some buttermilk little by little to the flour and mix well so that there are no lumps formed
3. Keep adding one cup of water to the above content and keep mixing till there is a smooth texture consistency. 

Buttermilk + Wheat Flour

Part 2 

1. Heat oil in a pan, add mustard and some asafoetida
2. Once you hear a splattering noise of the oil content, add the mor milagai (make sure you remove its tip) , curry leaves and fry. (Mor milagai has to get roasted and making sure the color turns darker and crispier)

Step 1 (Mor milagai)

Step 2

Step 3 (Asafoetida in hot pan of oil)

Step 4 (Mor milagai been fried and roasted)

Step 5 (along with some curry leaves)

Step 6 (There you go, that’s the exact color!)

Part 1 + Part 2 

1. Add the Part 1 content to the Part 2 and keep stirring continuously till the oil oozes out and the consistency of the content turns semi solid. (Keep the flame in medium and cook well)

Step 7 (adding the Buttermilk + Wheat flour content to the pan)

Step 8 (Keep stirring)

Step 9 (The best is ready!)

Note :- If using more amount of mor milagai, then reduce salt a little.

Tastes the best when served hot!!