Tuesday, November 14, 2017

OPOS Iru Puli Kuzhambu | South Indian Kuzhambu Recipes

Iru Puli kuzhambu is famous in Nanjil cuisine & Nellai district.One of my friend shared it in traditional method but it tried in opos ...Thxs to RK sir who is the founder of OPOS recipe

Its nothing but mixing of both tamarind &sour curd is used . I used 2 veggies only what i have in my hand.

Preparation Time- 10 mins
Cooking Time -< 10 mins
Serves -4


Chopped veggies -2 cups ( I used yellow pumpkin &Yam)
Sour curd - 3/4 cup
Turmeric powder -1/2 tsp
Tamarind - small lemon size
Salt -to taste
Grated coconut -3/4 cup
Green chillies -2
Red chillies - 2
Raw rice -1 tbsp
Jeera -1/2 tsp

To Temper
Coconut oil - 2 tsp+1 tsp
Mustard seeds -1/2 tsp
Curry leaves -1 sprig
Methi seeds -1/4 tsp
Dry red chillies -2


*Beat well the sour curd and keep it aside .
*Soak the tamarind in hot water and extrac the 1/4 cup thick pulp
*Roast the dry chillies,raw rice and jeera in little oil,ang grind it coconut and green chilli to a fine paste.
 *In 5L PC add 1 tsp oil and tamarind pulp + 2 tbsp water

*Layer with veggies

*Top with coconut paste,turmeric powder and salt.

 *Cook on high for 3 whistles.Release pressure.Open the cooker
 *When it is warm add the beaten curd and mix it.
 *Finally add the temepering ingredients given under "To Temper".

*Veggies like Arbi,Yam,Ash gourd,Yellow pumpkin,Brinjal,Okra can be used or any one of them also we can prepare it

*Dont add curd when it is hot.

Monday, November 6, 2017

Olaiyappam / Karuppu Idli/ Sweet Idli | South Indian Breakfast Recipe

 Olaiyappam - Its a sweet idly based with appam batter mixed with jaggery. Its other name is "Karuppu Idli" thats how we pondicherrian called it but dont know that why we called like  it.

We can eat as such or served with freshly  squeezed coconut milk with sugar.However we mostly prefer with plain.

I  already posted appam batter with rice flour .In this recipe i shared a traditional method.

Let us move to the recipe.

Preparation Time :30 mins
Soaking Time : 2 hrs
Fermenting Time :8 - 10 hrs
Serves - 4

Raw Rice - 2 1/2 cups
Par boiled Rice -1/2 cup
Whole white urad dal - 1/4 cup
Methi Seeds -1/2 tsp
Grated Coconut -1/2 cup
Cooked Rice -1 hand fistful
Salt -To taste
Grated Jaggery - 1/2 cup + 1/4 cup
Cardamom Powder -1/4 tsp
Split Yellow Moong Dal -2 tbsp


*Soak the Both rice with urad dal and methi seeds together for 2 hrs.Once it soaked drain the water .

 *Grind it with 1/2 cup grated coconut and cooked rice to a very smooth batter.Mix with little salt.Ferment it overnight .

*The batter should be very thick .
 *Next day the batter is well fermented.You can see the both pictures.
 *Dry roast the moong dal until the nice aroma comes,keep it aside

* In a vessel add the jaggery and litter water.Boil it until the jaggery dissolve then filter it to remove the impurities.

*Once the jaggery water cooled down mix it appam batter.Now the batter will become too thin.

*Put some water in a  idli vessel ,heat it in medium flame.On the idli plate place the cotton cloth fill it with some batter on the mould.

*On the top sprinkle with roasted dal and grated coconut.Slightly press it them
 *Let it steam it for  6- 7mins
 *Once it cooked invert the idli plate on a broad plate,remove the plate and sprinkle some water on the cloth.Remove the idlies from the cloth gently.


*The batter should be very fine and thick

*You can also make sweet appam in the same batter .

*The key ingredients of soft idli is dont overcook it else it will become dry and hard.

*The colour of the idli depends upon the colour of the jaggery.

Saturday, November 4, 2017

Coriander Seeds/Dhaniya/Kothamalli Vithai Kuzhambu |South Indian Kuzhambu Recipes

 As we all know that coriander seeds have lots of medicinal values.Tried this recipe from Mrs.Meenakshi Ammal "Samaithu Paar" Cookbook.

Its a very tasty and flavourful kuzhambu goes well with rice,idli and dosa too..

Preparation Time :10 mins
Cooking Time : 15 mins
Serves :4

Ingredients :

Tamarind - 1 small lemon size
Salt -To taste
Gingelly oil - 2 tbsp +2 tsp
Mustard seeds -1/2 tsp
Turmeric powder -1/4 tsp

To Saute and Grind
Coriander Seeds -1/4 cup
Dry Red chillies - 5
Peppercorns -2 tsp
Compound Asafoetida - a small size


*First Saute the igredients given under "To saute and grind " in 2 tsp oil.Once cooled down ground to a very fine paste

*Soak the tamarind and extract the pulp.
 *Mix the pase in tamarind pulp with salt and turmeric powder.
 *Heat 2 tbsp oil in a vessel temper with mustard seeds,once it popped pour the tamarind water and boil it well.
 *Once the kuzhambu boiled well starten to thick and oil floats on top then switch off the flame.

*Use old tamaraind thats pazhampuli for this kuzhambu,gives a better taste.

*It stays good  upto a week at room temperature.

Sunday, October 15, 2017

Coconut Milk Murukku Using Homemade Murukku Flour / Thengapaal Murukku | Diwali Recipes

 Coconut Milk Murukku is delicious and tasty one.I used homemade murukku flour  and storebought coconut milk for this recipe .

Preparation Time : 10 mins
Cooking time : 20 mins
Makes : 15


Homemade Murukku Flour -2 cups
Thick Coconut Milk -1 cup
Salt -1 tsp
Hing -1/4 tsp
Butter - 2 tbsp (Softened)
Sesame seeds -1/2 tsp
Ajwain seeds - 1/4 tsp
Oil -For Fry


*Take  a bowl add the all ingredients except oil.Mix well and add required water to make soft and pliable dough.
 *Take a small portion of dough and place it in murukku maker.i  used thenkuzhal press.
 *Press it in a circular motion in a greased plate and gently drop into a hot oil.
*Cook it on both sides until it turns very light golden colour.

*Once it cooked,remove from the oil and place it in a kitchen paper to remove the excess oil.

*Cooled down completely and stored it in a airtight container.


*Since we use coconut milk,it stays good for a week.

*Thengai paal murukku should be pale white colour and not brown.

Saturday, October 14, 2017

Sugar Nokkal / Sakkarai Nokkal/Sugar Coated Sev | Diwali Recipes

Sugar Nokkal is nothinga but sugar coated sev.Usually its stuffed "Paruppu Thengai "which is must in south indian weddings.

For this recipe 2 string syrup consistency is perfect.

Ingredients :

Besan / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu -1/8 cup
Cooking Soda -a pinch
Butter -2 tsp (At room temperature)
Salt -a pinch
Oil - For fry
Sugar - 1 1/2 cup
Water -1/4 cup
Milk - 1/8 cup


*In a bowl mix the Besan,Rice flour,Salt ,Butter and Cooking soda.Mix well and reuired water to make a soft and pliable dough.

*Heat oil in a kadai,Take a sev press OR Murukku maker with Thenkuzhal achu,fill the dough and press in hot oil in large circles.Dont make it overcrowd.

*Fry in medium flame,cook   until  it turns golden brown .

*In a broad vessel add the sugar and water.Once it starts to boil and milk .Boil it a min.

*Strained it to remove the impurities.Then again boil the syrup ,If you swipe the syrup check between ur thumb and forefingers there will be 2 string will be form  OR in a small bowl of water,pour the syrup ,it will not dissolve and you can move and gather it.

*Switch off the flame,add the sev and mix well until syrup coated well in sev.

*Cool down completely before you stored it in air tight container.


*Dont miss the Syrup consistency  else you wont get the sugar coated sev.

*Adding milk in syrup is you will get pure white colour.

*Dont add more cooking soda else it will be crumble while frying.

Thursday, October 12, 2017

Coconut Milk Burfi / Thenga Paal Burfi | Diwali Recipes

Coconut Milk Burfi --- Its a Simple and tasty burfi which can be prepared for any festival.Traditionally burfi was made of milk and sugar.But in this recipe i used coconut milk.

Adapted the recipe from Mrs.Meenakshi Ammal "SAMAITHU PAAR " Cookbook.She named it as COCONUT MILK CAKE but i changed the name as burfi .

Now let us move to the recipe...


Besan / Kadalai Maavu /Gram Flour - 1/2 Cup
Wheat Flour/ Atta /Godhumai Maavu -1/2 Cup
Grated Coconut - 1/4 cup
Sugar -2 Cups
Ghee -1/2 cup +2 tbsp
Saffron - few strands
Edible camphor - A mustard size
Cardamom Powder -1/4 tsp
Thick Coconut Milk(1 st Coconut Milk) -1/2 cup
Thin Coconut Milk(2 nd Coconut Milk) - 1/4 cup
Very thin Coconut Milk (3rd Coconut Milk ) - 1/8 cup


*In a Pan dry roast the grated coconut in low flame until it turns golden brown.Keep it aside.

*Same pan add 1 tbsp ghee roast the besan and  until the raw smell goes away.Keep it aside.

*Then follow the same procedure for atta too.

*Grease a tray with little ghee and keep it ready.

*Now add the sugar and 2 nd&3 rd coconut milk in a pan.

*Boil it until 1 string consistency,thats when you touch the syrup in between your thumb and forfinger a string will be form .

*Now add the saffron,roasted besan,atta and coconut.mix well.

*Then add thin coconut milk,stir well continuosly.Add rest of the ghee in between when you mix .

*At one stage,the mixture starts to frothy here and there,then immediately switch off the flame.

*Add the crushed camphor and cardamom powder,mix well for a min.

*Immediately pour it to the greased pan.Let the mixture will be thin.

*But when it cools down it will be thick.Once it warm slice it into desired shape.


*Dont misss the syrup consistency else the burfi is hard.

*We will keep it for 4 or 5 days at room temperature .

Monday, October 9, 2017

Achu Murukku (Eggless & No Maida ) | Rose Cookies / Achappam | Diwali Recipes

Achu Murukku is popular snack in Kerala.Amma learnt this recipe from her malayali friend. Its my most fav snack from my childhood.

I remember well that amma prepared it without maida and no egg.Its a lenghty process but worth to try.

First time i prepared it with storebought rice flour and maida, its utter flop for me,also i didnt like the taste too.Amma always prepare in homemade wet rice flour.So i too follow her recipe.

To make the perfect murukku is consistency of the batter is very important.

Now let us know how to prepare it.Dont forget to check NOTE section.

Preparation Time : 1 hr for soaking + 30 mins
Cooking Time : 5 mins
Makes : 15

Ingredients :
Raw Rice - 1 cup
Powdered Sugar -1/4 cup
Cardamom Powder -1/4 tsp
Black Sesame seeds - 1/2 tsp
Salt - a pinch
Thin Coconut Milk -1/4 cup
Water - 1/2 cup + 1/8 cup
Oil -To fry


*First soak the rice for 30 mins.Then drain the water completely and dry it in clean cloth.

*When you touch the rice it wont stick to your hand.Then in a mixie grind to a fine powder.

 *Sieve it.Its a mandatory step.we want fine flour only.
 * Take the bowl add the wet rice flour (no need to roast the rice flour) and all the ingredients except oil.
 *The batter should be medium consistency neithor too thick or too thin.
 *Meanwhile heat oil in a kadai and dip the mould in hot oil till use.
 *Once the mould is hot,dip into the batter in a half way,and immediately keep the mould in hot oil.
 *Keep the flame in low and shake the mould to relese the murukku.
*Place the mould in hot oil until you use.Flip the murukku and cook it a min.Dont cook it more mins,it will cook fastly.
 *Remove the murukku and place it in a tissue paper to remove the excess oil.

*If you touch it will be soft  but it will be crispy and hard as its cool down.

*Once it cool down completely store it in airtight container.


*Always use homemade wet rice flour to make this murukku.Use thin coconut milk only.

*No need to roast the rice flour.Wet flour only needed ,so the murukku will be crispy and taste.

*Its a mild sweet taste,if you want add more sugar but the murukku will be darken in colour.

*Dont dip the mould fully in batter else its difficult to remove the murukku from the mould.

*If you are using the new mould ,wash well the mould,wipe it and dip the mould in oil for a week.Then only we can make the murukku so easily.

*Mine is aluminium mould,soak it for a week before make it.Thxs to my SIL who bought it from india.

*The batter consistency is very important,if the batter is thick murukku will be hard.If its thin it wont be coat in the mould.

*If the mould is not hot then the batter wont coat the mould.So heat the mould every time before you dipping in batter also mix well the batter every time before you dip the mould.