Puli sundal recipe, Puli arisi sundal

Puli sundal is prepared with parboiled rice, toor dal combo along with tamarind, very few ingredients. We have it for dinner or at times breakfast too. Learn how to make puli sundal a traditional recipe I learnt from my mom.
I have earlier posted pacharisi sundal which is made with raw rice (pacharisi) and moong dal (payatham paruppu/ paasi paruppu). Pacharisi sundal is made mainly for breakfast and it is a burst of flavour with simple ingredient. Being mild in taste, it is apt for breakfast.
While on the other hand puli sundal is made for dinner in our house those days. Being a joint family with 7 members, it is a must for amma and paati to choose some one pot, yet filling dinner to serve all. Puli sundal will be in the menu weekly or atleast 10 days once. We all are a big big fan of puli sundal. Even now, appa and my brother are same, love ammas puli sundal😍. I too love ammas puli sundal a lot. I too make but it is not the same as ammas. When I visit India, I just visit ammas place hardly couple of days, so I can't ask amma to make my favorites. Yet she will keep and pack sometimes for me while I return to eat in the train. Also she gives me roasted rice and toor dal to carry to Singapore, so that the lazy me need not worry to roast the ingredients, just have to temper and add tamarind water.

It is just opposite in my in-laws place. No one likes it or even consider this as a meal. So I have never seen mami make puli sundal, though she herself likes. Vj says it is too try (thondaya adaikudhu) to swallow🤦🤷. So when I prepare puli sundal, I make it just for me. I love to have it but the issue is I over eat since I love it. It's just carbs majorly, so avoid as much as possible and keep the thing amma passed to me as a remedy for homesickness, when ever I feel depressed or low, I make puli sundal and have it to boost my mood😁. So do try if you are a tamarind lover like me. It is so simple to prepare. Simply had with raw onions. I have seen in my periyammas place they just cut the raw small onions in the edge of the plate and have it 😉.

Puli sundal recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast, dinner
Prep Time: 2 mins |  Cook time: 16 mins |  Serves: 3  | Author: Raks anand

Click here for cup measurements

Puli sundal is prepared with parboiled rice, toor dal combo along with tamarind, very few ingredients. We have it for dinner or at times breakfast too. Learn how to make puli sundal a traditional recipe I learnt from my mom.

Ingredients

Parboiled rice (puzhungal arisi) - 1 cup
Toor dal - 1/8 cup
Tamarind - Small gooseberry size (1/2 tbsp packed)
Turmeric - 1/4 tsp
Salt - as needed
Sesame oil - to top
To temper
Oil - 2 tsp
Mustard - 1/2 tsp
Red chilli - 4
Asafoetida - 1/8 tsp
Curry leaves - 1 sprig

Method

1. Soak tamarind in hot water for 30 mins. Extract the juice, keep aside.
2. Roast rice and dal separately in high flame, stirring constantly for a minute each. Remove and keep aside.
3. In a small pressure cooker, heat oil, splutter mustard seeds, add torn red chillies, asafoetida and curry leaves.
4. Add tamarind extract plus water total 2 & 1/2 cups. Bring to boil, add salt and roasted rice, dal.
5. Pressure cook for 2 whistles in medium flame. Once done, fluff the rice.

Notes

• Roasting should be done in high flame for short time as mentioned, do not roast for long time in slow flame. Both rice and dal should slightly change colour and fragrant.
• Water should be added according to your rice quality. If you use 1 : 3 usually for the parboiled rice then add more. The rice should be cooked so that it is soft as well as the grains separate. 
• Make sure you measure water quantity including the tamarind extract.
• Do not add more tamarind, otherwise the rice will not get cooked.

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Shikanjvi recipe, mint ginger shikanji

Shikanjvi or shikanji is lemon drink made with spices available in our pantry. It is a traditional Punjabi drink sweet, salty and tangy, with pepper. I added ginger and mint just like I had in a restaurant.
I saw shikanjvi in Punjab grill menu here in Singapore. For a change from jal jeera, Vj ordered shikanjvi. He loved it and asked me to taste it. I tasted a sip and it was really good. I had just made aam panna then and posted in my blog too. This drink was also similarly tasting for me. From then I wanted to try at home. Later once had chance to taste in another restaurant, it had ginger in it. So I too tried with ginger.
Basically it is lemon drink sweet, sour, salty with black pepper. Ginger and mint are just added for a twist. I doubt if Punjab grill shikanjvi had ginger, but the other restaurant had ginger for sure. I love kala namak and roasted jeera combo. So I slightly roasted my cumin (jeera) and added in the drink. I am out of kala namak so added chaat masala, but strongly recommend kala namak.

Shikanjvi recipe

Recipe Cuisine: Indian |  Recipe Category: Drink
Prep Time: 10 mins |  Cook time: 0 mins |  Serves: 2  | Author: Raks anand

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Shikanjvi or shikanji is lemon drink made with spices available in our pantry. It is a traditional Punjabi drink sweet, salty and tangy, with pepper. I added ginger and mint just like I had in a restaurant.

Ingredients

Lemon - 2
Black pepper, crushed - 1/2 tsp
Cumin seeds, roasted - 1/4 tsp
Black salt/ kala namak - 1 tsp
Sugar - 2 tsp
Mint leaves - 4
Ginger - 1/2 tsp

Method

1. Take black salt, sugar, crushed ginger, mint leaves, cumin seeds, black pepper in a jar.
2. Muddle with back of a wooden ladle or similar stick. Squeeze in the lemon.
3. Add chilled water (2 cups) and mix well.

Notes

• I added chaat masala in place of kala namak but strongly recommend kala namak for flavour.
• I added unrefined sugar.
• Do not add more ginger or mint. Also be gentle while muddling. 

Tags: Shikanjvi, shikani, lemon drink

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Cantaloupe popsicles recipe, cantaloupe lemon popsicle

Cantaloupe popsicle with a hint of lemon is an easy summer treat for your entire family that you can prepare in easy steps.
Cantaloupe is one fruit I love just for that lovely colour. I wanted to try popsicle with it for this summer. I love melons varieties like rockmelon, cantaloupe, honeydew melon that we get here. These fruits never make me miss kirini pazham. So often buy honeydew melon, Vj likes to have it in juice form. The juice doesn't need any straining, so perfect for the lazy me. I like to have it as fruit, though it should be chilled.
Cantaloupe has a very pleasant flavour which reflects even in popsicle form. The small hint of lemon flavour adds an extra zing to this popsicle. You can any melon and prepare summer treat for your family.

Cantaloupe popsicles recipe

Recipe Cuisine: Indian |  Recipe Category:Frozen dessert
Prep Time: 10 mins+ 10 hrs freezing time |  Cook time: 0 mins |  Serves: 3  | Author: Raks anand

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Cantaloupe popsicle with a hint of lemon is an easy summer treat for your entire family that you can prepare in easy steps.

Ingredients

Cantaloupe - 1/2
Sugar - 3 tbsp
Lemon juice - 1 tsp
Lemon zest - 1/2 tsp

Method

1. Cut the cantaloupe into two as shown in picture. Scoop the seeds in the middle using a spoon.
2. Slice the skin off the fruit using a mighty sharp knife and cut into cubes.
3. Grind smoothly with sugar, without any water.
4. Add lemon zest (scrape the skin of lemon using a fine grater) and mix lemon juice.
5. Pour into popsicle mould, freeze overnight.
6. To un-mould, show under running tap water for 30 seconds, pull gently.

Notes

• Add sugar as per your taste. Sugar should be more when you taste as juice, so that the frozen popsicles tastes just right.
• Do not grind lemon zest, otherwise it will become bitter.

Tags: Cantaloupe, popsicles

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Vegetable palav recipe, sona masuri pulao

Vegetable palav or pulao using Sona masuri rice, fresh ground masala. Learn how to make vegetable palav step by step.
I got to know about this karnataka style vegetable palav only after seeing tempting drool worthy pictures from my instagram feed, that too, with chutney generously poured over it, served on a banana leaf. It was so different from the pulao we usually make with basmati rice. It is made with sona masuri/ sona masoori rice they grow locally and the chutney combo is way too tempting for me to try. I have been trying for quite a few times and loving it as I constantly look for this kind of variety rice, pulao, biryani recipes. I adapted a recipe from youtube, and adapted little change in method by grinding mint and coriander as I wanted my palav to look on green side.
It turns out really good and the best part is I can use my regular cooking rice and give whistles just not to keep on dum or slow cook. Follow this exact measurements and you will have a delicious karnataka style palav to treat yourself and your family.
Do not forget the chutney, please do refer my coconut coriander chutney and try the combo.

Vegetable palav recipe

Recipe Cuisine: Indian |  Recipe Category:Lunch
Prep Time: 15 mins |  Cook time: 20 mins |  Serves: 3  | Author: Raks anand

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Vegetable palav or pulao using Sona masuri rice, fresh ground masala. Learn how to make vegetable palav step by step.

Ingredients

Sona masuri rice - 1 cup
Onion - 1
Tomato, small - 1
Carrot - 1
Beans - 12
Potato - 1
Cauliflower - 12 small pieces
Coriander seeds powder - 1/2 tsp
Lemon - 1/2
Ghee - 1 tsp
Turmeric - 1/4 tsp
Oil - 3 tbsp
Biryani leaf - 1
Salt - As needed
To grind to paste
Coriander leaves - 1/4 cup, loosely filled
Mint leaves - 1/4 cup, loosely filled
Onion - 1/4
Ginger, chopped  - 1 & 1/2 tbsp
Garlic, large variety - 6 cloves
Green chilli - 5
Cardamom - 1
Marathi moggu - 1
Cinnamon - 1/2 inch piece
Clove - 1
Star anise - 1/4

Method

1. Slice onion, chop tomato into cubes. Cut the vegetables as per the size you want. If you have peas, you can add peas too. Keep cauliflower immersed in hot water with salt.
2. Soak sona masuri rice for just 10 mins. Boil 2 cups water for using later in step 8.
3. In a pressure cooker, heat oil and add biryani leaf followed by sliced onion.
4. Add all the chopped veggies, tomato except cauliflower.
5. Place peeled garlic, ginger, onion, cardamom, clove, cinnamon, star anise, marathi moggu, green chilli, mint and coriander leaves in a blender. Grind smoothly.
6. Pour this over the vegetables. Add coriander seeds powder, turmeric, little salt just for the vegetables.
7. Mix and cook covered in medium or low flame. Wait until oil separates and the raw smell of the masala goes away. (5-8 mins)
8. Add 2 cups of hot boiling water and soaked rice.
9. Drop the cauliflower, strained from water.
10. Pressure cook for 2 whistles in medium flame. Fluff once done.

Notes

• Do not soak more than 10 mins. You can soak and start with the process of cooking.
• If using small variety garlic, use 12.  
• No need to fry each time after adding onion, vegetables, tomato, masala. Just add together as mentioned.

Tags: Palav, vegetable palav

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Mango katli recipe, mango cashew katli

Mango katli can be made as a sweet treat for you and your family when mangoes are in season. Learn how to prepare this sweet with full video and step by step pictures.
I prepared and sent this to Vikatan exclusively for their Aval kitchen magazine last mango season. Wanted to share this here with all my reader friends. If you have tried my kaju katli, you can go ahead and try this mango version too. Do check out my Kaju strawberry too.

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Mango orange breakfast parfait recipe

Breakfast parfait with mango, orange, layers of yogurt and granola. Basic recipe which can be adapted for other fruits like berries.
Breakfast parfait has been in my to do list for couple of years. I wanted to make it with berries. I somehow could not try it out. I thought I should try with tropical fruits like pineapple, mango and banana. I had only mango and orange with me, so tried this combo. You can keep this recipe as basic and change the fruits as per your wish. Usually berries, tropical fruits can be perfect for parfait.
Checkout mango fresh cream dessert

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Parangikai kootu recipe, yellow pumpkin kootu

Simple and easy yellow pumpkin, parangikai also known as manjal poosanikai kootu recipe, that goes well with puli kuzhambu, vathal kuzhambu and kara kuzhambu.
I make kootu more often at home to escape from sambar, as it is the only thing Aj and Vj eats in common next to sambar. I can make sambar maximum 3 times a week, not more than that as it kind of bores me to make it every day. Made this paragikkai kootu last time when I made mango murngakkai vatha kuzhambu. Clicked with a surprise that I have not yet posted in my blog yet.
Very simple and basic kootu, made similar to sorakkai kootu. I was not sure about adding dal in this kootu, if my mom and mom in law adds or not, but I added it.

Parangikai kootu recipe

Recipe Cuisine: Indian |  Recipe Category:Lunch sides
Prep Time: 10 mins |  Cook time: 15 mins |  Serves: 3  | Author: Raks anand

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Simple and easy yellow pumpkin, parangikai also known as manjal poosanikai kootu recipe, that goes well with puli kuzhambu, vathal kuzhambu and kara kuzhambu.

Ingredients

Yellow pumpkin, chopped finely - 3 cups
Cooked moong dal - 1/4 cup
Coconut, grated - 1/4 cup
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Salt - as needed
To temper
Oil - 1 tsp
Mustard - 1/2 tsp
Red chilli - 1
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method

1. Pressure cook moong dal, meanwhile chop the yellow pumpkin.
2. In a vessel, add chopped yellow pumpkin and add water to immerse the yellow pumpkin (a little less than that, to be precise)
3. Add turmeric, salt to it and let it get cooked soft.
4. Grind coconut with cumin seeds.
5. Stir in the ground coconut, cooked dal and mix well.
6. Boil for 2 mins in medium flame.
7. Temper with the items given under "To temper" in order. Mix it with kootu.

Notes

• To chop yellow pumpkin finely, first peel off the skin with a super sharp mighty knife. Then slice it thinly. Chop these slices finely by stacking them.
• Yellow pumpkin cooks easily, so take care not to over cook and watch the water you add.
• You can prepare the same with butternut squash pumpkin.

Tags: Parangikai, yellow pumpkin, kootu

Step by step pictures:

1. Pressure cook moong dal, meanwhile chop the yellow pumpkin. In a vessel, add chopped yellow pumpkin and add water to immerse the yellow pumpkin (a little less than that, to be precise). Add turmeric, salt to it and let it get cooked soft.

2. Grind coconut with cumin seeds.

3. Stir in the ground coconut, cooked dal and mix well.

4. Boil for 2 mins in medium flame. 
5. Temper with the items given under "To temper" in order. Mix it with kootu.

Serve as accompaniment for rice along with kuzhambu. We even mix with rice and ghee to have kootu sadam.

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Mango cake with atta, fresh mango puree, butter, butter milk and chia seeds as main ingredients. Make this eggfree cake for your kid's snack box or even as a snack.
I bake very rarely because of the fear that I would mess up and all the effort, ingredients go waste. It will again take a lot of months for me to again gather confidence and bake. Both cookies and cake. Somehow though it is very simple just to exactly follow the recipe. Also it takes more time than I try everyday regular recipes. Not to mention the mess I make to clear up and wash. And if all these goes for waste, I can't take it.
I was seeing a recipe of mango cake here for a long time and adapted the recipe to my convenience and ingredients availability. Today I was determined to try this out as it has been a long time I baked and also had some ripening mangoes to be used without wasting. It turned out well and I am sure Aj would also love this.

Eggless mango cake recipe

Recipe Cuisine: Indian |  Recipe Category:Snack
Prep Time: 15 mins |  Cook time: 45 mins |  Makes: 12  | Author: Raks anand

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Mango cake with atta, fresh mango puree, butter, butter milk and chia seeds as main ingredients. Make this eggfree cake for your kid's snack box or even as a snack.

Ingredients

Atta/ wheat flour - 2 cups
Butter - 1/2 cup
Mango puree - 1/2 cup
Sugar - 3/4 cup
Buttermilk - 3/4 cup
Chia seeds, powdered - 1 tbsp
Lemon juice - 1 tbsp
Vanilla essence -  1 tsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Lemon zest - 1/2 tsp
Cardamom - 1, powdered
Method:

1. I powdered 1 tbsp of chia seeds in mixer and measured 1 tbsp from it. Mix 1 tbsp of powdered chia seeds with 3 tbsp of water in a bowl and set aside.
2. Place pulp of an alphonso mango or any sweet ripe mango (scoop using a spoon) in a blender. Puree smoothly.
3. Preheat oven at 350 F or 180 deg C.
4. Take butter (at room temperature) in a mixing bowl and beat until pale.
5. Add sugar and beat again until fluffy.
6. To this, add soaked chia mixture and mango puree.
7. Mix well, add butter milk, vanilla essence, lemon juice and mix well.
8. In a separate bowl, mix or sieve together flour, baking powder, baking soda, salt and powdered cardamom.
9. Add the dry ingredients to the wet ingredients in the other bowl and mix / fold gently using spatula.
10. Add lemon zest lastly and fold in without over mixing.
11. Grease a pan with butter and dust with little flour. Tap off excess. I lined the bottom with butter paper too for easily taking out.
12. Transfer the cake batter to the pan, spread evenly and tap gently to remove any large air bubbles.
13. Bake for 45-50 mins or until a toothpick inserted comes out clean. You can cover the top with butter paper too to avoid browning of top.
14. Once done, cool for 5 minutes over wire rack and invert over the wire rack to cool completely before serving.
15. Cut into squares with a sharp knife dipped in hot water each time you cut.

Notes

• You can use 1/2 cup chopped mango in step 10.
• I used fine grain sugar. 
• Any mango variety can be used but ripe, sweet variety is best.
• Ingredients should be in room temperature (butter, buttermilk)
• Do not over mix after mixing wet and dry ingredients.
• Add zest lastly otherwise will turn bitter.
• Make sure you use fresh stock of baking powder and baking soda to avoid bitterness.
• I used my bosch hand blender with whisk attachment. But can manually beat with hand too.

FAQs:

1. Can I use tinned mango puree?
   I recommend to use fresh pulp as tinned one might have other added ingredients like sugar or preservatives which would affect the texture. 
2. Any substitutes for Chia seeds?
   Same amount flax seeds. Can replace with 3 tbsp of plain yogurt for this recipe too.
3. Can atta be replaced with any other flour?
   Plain flour/ all purpose flour/ Maida or whole wheat flour.

Tags: Mango cake, eggless mango cake

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