Chickpea Dal Payasam

Ingredients

———————

Kadala Parippu / Chana dal – 250 gm

Sharkara / Jaggery – 500 gm

Water – 3/4 cup

Thick coconut milk – 1 cup

Thin coconut milk – 3 1/2 cups

Chavvari / Sago – 1/2 cup

Ghee – 2 tbsp

Cardamom powder – 1 tsp

Ghee – 2 tbsp

Cashewnuts – as needed

Raisins – as needed

Preparation

Rinse the kadala parippu and soak it in water for 8 hours. Grind the soaked kadala parippu into a smooth paste.
Boil the milk in a heavy-bottomed pan. Add the jaggery paste and cardamom powder to the milk and stir well. Add the saffron strands to the milk. Add the ghee to the milk. Add the ground kadala parippu paste to the milk and stir well. Cook the mixture for 10 minutes, stirring occasionally. Serve the payasam hot or cold.

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Sadya Koottukari

raw banana-1/2 cup

yam-1/2 cup

salt

turmeric

chilly powder-1 tsp

pepper powder-1/2 tsp

water

coconut-1/2 cup

water

cumin-1/2 tsp

jaggerry-1

cooked chickpea-3/4 cup

coconut oil

mustard

urad dal

dry chilly-2

curry leaves

Preparation

Cook raw banana and yam with salt, turmeric, chilly powder , pepper powder and water, grind coconut with water and cumin, then add to curry, add cooked chickpea, boil it until it become thick. Finally, season it with mustard, urad dal, coconut, curry leaves and dry chilly.

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Sweet Vadai

3 ripe bananas, chopped

1 cup coconut

1/4 cup jaggery

1 cup wheat flour

1/4 teaspoon cardamom powder

1/4 teaspoon baking soda

Pinch of salt

Dates, chopped (optional)

Oil for frying

Preparation

Steam the chopped bananas. Mash the steamed bananas with coconut and jaggery. Add wheat flour, cardamom powder, baking soda, and salt. Mix well until dough forms. Add chopped dates if desired.Shape the dough into desired shapes.Fry in hot oil until golden brown on both sides.

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Temple Unniyappam

Ingredients

Rice flour

Jaggery

Ghee or oil

Banana

Preparation

Mash banana well. Then add to rice flour, next add melted jaggerry, mix it with your hand and make a medium thick batter. Heat oil in unniyappam pot, add a little ghee to it, then pour batter to each holes, then fry it well.

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Beetroot Kichdi

Ingredients

beetroot-1

salt

water

coconut-4 tbsp

cumin-3/4 tsp

green chilly-4

mustard

curd

coconut oil

mustard

dry chilly

curry leaves

Preparation

Grate beetroot, then cook it with salt and less water. Grind coconut with green chilly, mustard, cumin seeds and water, then add to beetroot, boil it until it become dry, then add whipped curd, mix again, then turn off flame. Finally season it with mustard, dry chilly and curry leaves.

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Tuna Fish Pickle

For Pickle Preparation

1) Tuna Fish- 1 kg.

2) Garlic- 100 gms.

3) Ginger- 100 gms.

4) Chilli powder- 2 tbsp.

5) Turmeric powder- 1/2 tsp.

6) Mustard & Fenugreek powder- 1 tbsp.

7) Asafoetida- 1 tbsp.

8) Dry chilli- 3 no.

9) Mustard seeds

10) Curry leaves

11) White Vinegar

12) Gingelly oil- 4 tbsp.

13) Salt to taste

For Frying Fish

Gingelly oil

Chilli powder- 1 tbsp.

Turmeric powder- 1/2 tsp.

Salt to taste.

Preparation

Clean and cut tuna fish into small pieces. Heat mustard oil in a pan and add mustard seeds, fenugreek seeds, curry leaves, and dry red chili. Add tuna fish pieces and cook for 2 minutes.Add vinegar, salt, turmeric powder, chili powder, cumin powder, and fenugreek powder. Mix well and cook for 5 minutes. Add water and cook for 2 minutes. Let it cool and store in a jar.

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Sadya Mango Pickle

Ingredients

*************

Raw mango – 2 nos

Salt as needed

Kashmiri chilli powder – 2 tbsp

Turmeric powder – 1/4 tsp

Asafetida powder – 1/2 to 1 tbsp

Fenugreek powder – 1/2 tsp

Vinegar – 1 1/2 tbsp

Water – 1/2 cup

Oil – 1 tbsp

Oil – 3 tbsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1/4 tsp

Curry leaves

Dry red chillies – 3 nos

Preparation

Cut mangoes into small pieces. Mix mangoes with salt, Kashmiri chili powder, turmeric powder, jaggery powder, fenugreek powder, and vinegar. Heat oil in a pan and add mustard seeds, fenugreek seeds, curry leaves, and dried red chillies.Pour mustard oil mixture over mango mixture. Mix well and let it sit for 30 minutes. Add water and mix well. Serve pickle with Sadya.

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Paripp Curry

Ingredients

moong dal

shallots-6

green chilly-3

curry leaves

salt

chilly powder

water

cumin

garlic

ghee

mustard

Preparation

Dry roast moong dal well, then wash it in water and add to a pressure cooker, add shallots, green chilly, curry leaves, chilly powder and salt, then add water, cook it for 3-4 whistle. Grind coconut with water, cumin and garlic, then add to cooked moong dal, boil it well , maintain the consistency. Finally seasion it in ghee with mustard and dry chilly.

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Sadya Pachadi

Beetroot pachadi, a traditional South Indian dish that is commonly served in Sadya.

Ingredients

2 beetroot

1/4 cup water

Salt

1/2 cup coconut

2 green chilies

1 small piece ginger

1/2 teaspoon cumin seeds

Mustard seeds

Water

1/2 cup yogurt

Ghee

Curry leaves

Preparation

Grate beetroot, then cook it with less water and salt. Grind coconut with green chilly, cumin seeds, mustard and curry leaves, add coconut paste to cooked beetroot, boil it well until it become thick. Add whipped curd to it, just heat it, then turn off flame. Season curry with coconut oil , mustard, dry chilly and curry leaves.

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Paalada Pradhaman

Ingredients

1 cup rice

7 cups milk

1 1/4 cup sugar

Cardamom

Brown sugar

Water

Ghee or butter

Preparation

Wash the rice and soak it in 2 cups of water for 15 minutes. Heat the milk in a medium flame pan. Add the soaked rice and cook until the milk boils. Keep stirring continuously until the rice softens.Add sugar and cook until the mixture thickens. Make a brown color syrup with brown sugar and water.Add the syrup to the payasam and stir well.
Add ghee or butter and serve hot or cold.

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Thattukada

Chickpea Dal Payasam

Sadya Koottukari

Sweet Vadai

Temple Unniyappam

Beetroot Kichdi

Tuna Fish Pickle

Sadya Mango Pickle

Paripp Curry

Sadya Pachadi

Paalada Pradhaman

Recipe categories

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Instant Bun Dosa

Crispy bread bites

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