I love kadalai urundais (Groundnut balls). I have seen people using sugar syrup to make these ladoos. But I love to add jaggery (Vellam / Gud). I couldn’t find paagu vellam (dark colored jaggery) hence this pale color. Nevertheless the taste was gud!!
Kadalai Urundai | Peanut Ladoo | Chikki
Ingredients:
Peanuts: 1 cup
Jaggery: 3/4 cup
Elachi (Cardamom) powder: a pinch
Rice flour: little (to make the ladoos)
Preparation Method:
- Roast the peanut and remove its rind.
- Add 1 tsp of water and heat the jaggery in low flame.
- Be sure to add very little water (just 1 tsp would be enough).
- Keep heating the syrup till we get 2 string consistency.
- Remove from the stove and immediately add roasted peanuts and elachi powder.
- Mix it thoroughly.
- Apply rice flour on your palms and start making ladoos
Anu's Kitchen
Chikki, Groundnut laddu, Kadalai mittai, Peanut ladoo, Verkadalai urundai
I bought sorakkai (bottle gourd) for the first time. Tried sorakkai kootu and it came out very well. Here am sharing the sorakkai kootu recipe with u all
Sorakkai (Bottle gourd) Kootu | Sorakaya Kootu
Ingredients:
Sorakkai (Bottle gourd): 250 gms
Moong dal: 150 gms
Coconut: 1/2 cup
Coconut oil: 1 tsp
Cooking oil: 1 tsp
Curry leaves: few
Coriander leaves: few
Salt: to taste
Turmeric powder: a pinch
Masala items for the kootu:
Kadalai parappu (Bengal gram): 2 tsps
Red chilies: 5-6
Urad dal: 1/2 tsp
Methi (Fenugreek seeds): 1/2 tsp
Asafetida: a pinch
Preparation Method:
- Fry the masala items in 1 tsp of oil and grind them adding coconut and little water.
- Clean and chop sorakkai.
- Cook sorakkai and moong dal and keep it aside.
- Add the masala paste to the cooked veggie+dal mixture.
- Add turmeric and salt and allow the mixture to boil.
- Remove it from the stove (after few mins of boiling) and add curry and corriander leaves.
- Heat coconut oil and do seasoning with mustard seeds.
- Add it to the kootu.
The sorakkai kootu can be had with rotis and rice
Anu's Kitchen
bottle gourd kootu, sorakaya kootu, sorakkai kootu
Paruppu usili is my favorite. We call it maatoda in Tanjore Marathi. We can prepare the paruppu usili using beans, vazhai poo (Keliche poola), fenugreek (methi) leaves etc. Here is the kothavaranga (cluster beans) paruppu usili recipe.
Kothavarangai Paruppu Usili | Maatoda
Ingredients:
Bengal gram (Kadalai paruppu): 1 cup
Red Chilies: 7-8
Asafetida: a pinch
Oil: 5-6 tsps
Curry leaves: few
Cluster beans (Kothavaranga): 250 gms
Salt: to taste
Mustard seeds: for seasoning
Preparation Method:
- Soak the dal (Bengal gram) and red chilies overnight.
- Grind it into coarse paste (grind with the water used for soaking).
- Spread the dal paste in a bowl and pressure cook it without adding water.
- Clean and chop the cluster beans and pressure cook the same.
- Heat oil and do seasoning with mustard seeds, asafetida and curry leaves.
- Now add the cooked beans and saute it.
- Powder the cooked dal and add it to the sauteed beans.
- Add salt and keep frying till the dal turns crispy and slight brownish in color.
- Tasty kothavaranga paruppu usili is ready to relish
Anu's Kitchen
Kothavaranga usili, maatoda, Paruppu usili recipe, Tanjore marathi or Dakshini marathi dish
Back to blogging after a long time ! I tried chinna vengaya gotsu (eerulli in kannada). It was super tasty! Sharing this recipe with you all
Chinna Vengaya Gotsu | Erulli Gojju
Ingredients:
Chinna vengayam (chopped): 100 gms
Cooking oil: 4 tsp
Gingely oil: 3 tsp
Curry leaves: few
Salt: to taste
Tamarind: lemon size
Gojju podi
Ingredients to prepare Gojju podi:
Red chilies: 5-6
Coriander seeds: 2 tsp
Toor Dal: 1 tsp
Pepper: 1/2 tsp
Bengal gram: 1/2 tsp
Fenugreek seeds: 1/4 tsp
Asafetida: a pinch
Preparation Method:
- Dry fry the gojju (gotsu) podi ingredients and powder them.
- Heat oil and do seasoning with mustard seeds, asafetida and curry leaves.
- Saute onion (chinna vengayam) till it turns slight brownish in color.
- Add gojju podi.
- Extract the tamarind juice from the pulp and add it to the sauteed onion.
- Allow the mixture to boil.
- Add salt and turmeric and keep boiling till the raw smell of tamarind vanishes.
- Switch off the stove and add 3 tsps of gingely oil to the gojju.
- Tasty gojju is ready!!!
Anu's Kitchen
Erulli gojju, Onion gojju, Vengaya gotsu
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