Paal kozhukattai recipein Tamil style

Paal Kozhukattai is traditional sweet made with coconut milk and rice flour. chettinad paal kozhukattai recipe in tamil  nadu is vary popular, also called thengai paal kozhukattai. Earlier people used to soak the rice for few hours and then grind it in grinder before making dough. But now it is bit easy to make paal kozhukattai as the ready rice flour is available in the market. Here is the easy recipe of this tasty traditional sweet which is easy to prepare and tasty to enjoy!

You can make this in both ways that is with or without coconut. Adding jaggery gives traditional taste to this sweet.

Ingredients:

Rice flour – 4 cups

Coconut – 2 medium size

Sugar – 2 cups

Cardamom powder (optional) – ½ tsp

Salt – ½ tsp

Preparations before you start:

Add shredded coconut in the grinder to extract coconut milk from it. You need to take out coconut milk twice. Keep the first extracted thick coconut milk aside and then again extract thin milk by adding water with the shredded coconut.

Take a bowl and add rice flour in it. Now add a ½ of salt in it and make soft dough by using water. be careful while kneading dough because if the dough is hard, you cannot roll the kozhukattai easily. Even the dough should not be too sticky otherwise kozhukattai will not get dry and your recipe will not give correct taste. If the dough gets too sticky then cover it with piece of cloth to absorb water.

Take a cotton cloth or towel and spread in on the table or floor. Grease your palms with oil and take little dough on your palm. Now make very small rolls of dough in desired shape. Let it be very tiny so that it will be easy to cook them. Set these tiny rice balls to dry in the room temperature. Generally it takes 2 to 2 ½ hours to dry the balls.

Never dry the balls in sunlight or under the fan as they may get too hard and will not get cooked easily. Dry them in room temperature only. Now gather the balls in a plate and you are completely prepared to make pal kozhukattai.

How to make pal kolukattai?

• Take a thick bottom pan and add thin coconut milk in it. Take a boil to it. Keep it on low or medium flame and add half of the tiny rice balls in the coconut milk. Don’t mix it for few minutes and then slowly stir it using a ladle. After a boil add the remaining balls and boil the milk for 8 to 10 minutes. Occasionally stir it carefully.
• When the rice balls are completely cooked, add sugar and salt in the coconut milk and mix it well. Take a boil for few more minutes till the sugar dissolves completely.
• Now you need to boil it to get some thickness to the milk. It will take around 10 minutes. To avoid burning, you need to stir it occasionally.
• At last pour thick coconut milk in it and mix it properly. Take out your paal kozhukattai from the flame and serve it.
• You can add cardamom powder for extra flavor and aroma. You can also use jaggery instead of sugar if you like the taste of jaggery. Some people also add almond slices on paal kozhukattai to decorate it. 

Hotel saravana bhavan pudina chutney recipe

This is Hotel saravana bhavan pudina chutney recipe, popularly called green chutney.  Pudina or Mint is a wonderful herb loaded with lots of medicinal properties. The cooling effect of pudina can cure many health ailments. Adding pudina leaves in daily meals is not only beneficial for stomach but also it works as natural appetizer. The mint chutney or pudina chutney is famous in Indian cuisine and served with vegetarian as well as non vegetarian recipes.  The mouthwatering aroma and taste and aroma makes it a perfect combination with many snacks items like kebabs, samosa, pattice, burger, hot dog, French fries, paneer tikka and many more. Here are two easy and yummy pudina chutney recipes that can be a perfect side dish for your snacks party.

Ingredients for Saravana bhavan mint chutney recipe

 2-3 tbsp fresh curd (you can also use cashew yogurt if it is available with you)

1 cup fresh pudina or mint leaves

¾ cup fresh coriander leaves

1 small onion finely chopped.

A small piece of ginger – finely chopped.

2 garlic cloves. (If you don’t like the aroma or taste of garlic then you can avoid the

use of it)

Green chili - 1

¾ tsp jeera powder (Cumin seeds powder)

¾ tsp chaat masala

¾ tsp dry mango powder or dry pomegranate powder for tangy taste

Salt

Saravana bhavan pudina chutney preparation 

Clean mint leaves and coriander leaves and grind them in blender along with chopped ginger, garlic, chopped onion and green chilies. Make a fine paste of the ingredients. Use water to make a paste. Take a bowl and add curd in it. Whip the curd with the help of spoon or hand blender. Remove all lumps in curd and make it smooth. Now add cumin seeds powder, chaat masala, dry mango powder or dry pomegranante powder in the curd. Add salt as per your requirement. Now add pudina chutney in this curd and mix well. Serve this hotel style yummy chutney with snacks and kebabs.

If you wish prepare South Indian style Pudina chutney then you need to some different ingredients for that.  In south Indian style of pudina chutney, all the ingredients are initially fried and then grinded into chutney. Try out this tasty south India style pudina chutney to serve with idli and dosa:

Saravana bhavan pudina chutney hotel style

Ingredients:

1 cups mint leaves

5-6 curry leaves.

2 tsp grated coconut

3 red chilies

Small ball of tamarind

½ tbsp jaggery

1 tsp peanut oil

½ tsp mustard seeds

1 tsp urad dal

1 tsp toor dal

Salt

Preparations:

Take a pan and heat peanut oil in it on low flame. Add mustard seeds and allow it to splutter. Now it’s time to add curry leaves in the oil. When the curry leaves are thoroughly fried, add toor dal, urad dal and red chilies in the oil and fry all the ingredients properly till they change their color.

Now add clean mint leaves in the pan along with salt. Salt will help the mint leaves to preserve its color. When mint leaves become soft and juicy, remove the pan from the heat after 3 to 4 minutes.

When the mixture is bit cool, add tamarind ball, grated coconut and jaggery in the pan. Keep all the ingredients aside to cool down completely. Now grind all the ingredients together in the blender to make a fine paste. Your tasty chutney is ready to serve with idly or dosa.

It is necessary to add jaggery in the chutney as it can balance the tangy taste of tamarind. For more spicy taste you can add more chilies in the chutney. Those who like taste and aroma of garlic can add one or two cloves of garlic in the chutney.

Poondu kuzhambu Tamil style / Poondu puli kulambu

Poondu kuzhambu tamil style the Garlic Kuzhambu or poondu puli kulambu very popular. It is another famous dish that goes well with hot rice. The recipe is bit spicy and loved by everyone in the south India especially in Tamil nadu.

Tamil nadu poondu kulambu masala ingredients:

1 tbsp sesame oil

2 methi seeds

½ tsp jeera

1 tbsp black pepper

5 garlic cloves

Few curry leaves

1 small chopped onion

1 tomato – chopped

1 tbsp sambar powder

3 tsp grated coconut.

Poondu kuzhambu recipe ingredients

Small ball of tamarind

2 tbsp sesame oil

½ tsp urad dal

Few mustard seeds

1 full pod of peeled garlic

1 small onion –finely chopped.

Handful of curry leaves

Salt - as per taste.

Hing a pinch

½ tsp turmeric

½ tsp coriander powder

1 tbsp jaggery

How to prepare Poondu kuzhambu

• Take a heavy bottom pan and heat sesame oil in it. Add fenugreek seeds in oil and fry well. Add jeera and black pepper and allow it to splutter.
• Now add garlic cloves in oil and fry well. Add curry leaves and finely chopped onions in it. When the onions will become softer add chopped tomatoes and fry again for couple of minutes.
• When the tomatoes are pulpy add sambar powder and grated coconut oil. Remove the pan from heat.  Now grind this masala in fine paste by using sufficient amount of water.
• Soak tamarind in water for ten minutes. Squeeze and get the tamarind juice. Heat oil in pan and add mustard seeds and urad dal in it. 
• Now add who full pods of garlic in it. Fry well for few minutes. Add curry leaves in pan for fantastic taste and aroma. Add onions and fry well.
• Now it is time to add tamarind juice and salt along with coriander powder. Now add ground masala and mix well.
• Reduce the flame and cook the gravy for half an hour. Stir the gravy after every 10-12 minutes. Add jaggery power and boil it for 5 minutes.
• Remove from heat and garnish with chopped coriander leaves. Poondu kuzhambu is ready to taste. Serve hot with rice.

Poondu chutney

Poondu Rice

Sundakkai vathal kuzhambu with coconut Tamil recipe

Sundakkai vathal kuzhambu recipe in tamil food is very famous and tasty side dish gravy with rice. This can be prepared with or without coconut. The sudakkai plant is loaded with high medicinal properties and used in many ayurvedic medicines. The consumption of this is  beneficial for digestive system and can remove all types of stomach infections. Sundakkai health benefits are more. Here is the tasty recipe of sundakkai vathal kuzhambu

Ingredients needed for Sundakkai vathal kuzhambu

Fresh or dry Sundakkai – ½ cup

Tamarind 1 small ball

Small onions – 15 to 20

Garlic - 4-5

Sambar powder or kulambu milagai thool – 4 tbsp

Water – 5 cups

Coconut paste – 4tsp

Jaggery powder – 2 tsp (optional)

Salt – as required

For tempering:

Oil – 5 tbsp

Mustard seeds – 1 tsp

Cumin seeds or jeera – 1 tsp

Chana dal – 1 ½ tsp

Fenugreek seeds – ½ tsp

Dry red chili – 3-4

10-12 curry leaves

Hing powder – ½ tsp

Sundakkai vathal kuzhambu Preparation:

• Soak tamarind in hot water for half an hour. Then add some more water and
• squeeze tamarind pulp and keep it aside.
• Remove garlic covering and keep aside. Chop small onions and your basic preparation is done.
• Take a thick bottom pan and add 5 tbsp of sesame oil in it. When the oil is hot add sudakkai in it and fry well.
• When the sundakkai will become brown, remove it from heat.
• In a pan heat oil and add mustard seeds to tamper.  Add fenugreek seeds and fry on medium flame.
• When the fenugreek seeds will turn brown, add jeera, chana dal, dry red chili, hing and curry leaves. Fry all the ingredients well.
• Now it is time to add onion and peeled garlic in the pan. Fry for few more minutes and add sambar powder or kulumbu podi in it.
• Mix all ingredients well. Add tamarind pulp in the pan and take a boil for few minutes.
• When the oil will start separating and the gravy will become little thicker, add ground coconut and sundakkai vathal in it.
• Boil the gravy for 5 minutes more on low flame. In the end add jaggery powder in the gravy and remove from the heat.
• Garnish with chopped coriander leaves and serve hot with rice. 

Saravana bhavan vada curry recipe Tamil style

Saravana bhavan vada curry recipe

This is saravana bhavan vada curry recipe Tamil style. Vada curry is very delicious dish with dosas and appams. You can also try it out with poori and chapatti also. Here is the easy recipe of tasty Sarvana Bhavan Vada-curry recipe:

Saravana bhavan vada curry  Ingredients:

Chana dal: 1 cup

Red chili: 7-8

Onions: 4

Tomatoes: 5

Ginger garlic paste: 2 tsp

Red chili powder: 3 tsp

Coriander powder: 2 tsp

Turmeric: ¼ tsp

Salt

Coriander leaves finely chopped: small bowl

Mint leaves: 10 to 15

Curry leaves: 8 to 10

For tempering:

Oil: 3 tablespoon

Cinnamon: 2 pieces

Cardamom: 2

Cloves: 2

Bay leaf: 2

Jeera: 2 tsp

Saravana bhavan vada curry  recipe Preparation

Wash and soak channa dal for 3 to 4 hours. In mixer grind green chilies along with fennel and salt.  Add channa dal in mixer and grind a coarse mixture. Be careful that you don’t grind a smooth paste of chana dal. Now add some fresh curry leaves in the mixture.

Take idli cooker and apply oil on idli plates. Put the ground mixture of chana dal on the plate and make a hole in the centre. Give steam to the idli pot for nearly 10 minutes. When the vadas are cool enough, break them with hands.

Take a pan and heat oil in it. Add all the items of tampering in the oil. Fry well. 

Add chopped onion in pan and fry properly. When the onion turns golden brown in color add ginger garlic paste and fry again. If you wish to make the curry spicier then add 2-3 green chilies.  Now it is time to add tomatoes and other masalas like red chili powder, coriander powder and turmeric powder. Add salt as per your taste.

Mix well and fry for few minutes. Add 4 cups water in the pot and mix all the ingredients properly. When the mixture will start boiling, add broken dal vadas and again boil for 10 minutes more.  When the gravy becomes thicker and oil is separated from curry, garnish it with chopped coriander leaves and mint leaves.

Mint leaves give extra flavor to the curry. You can use leftover masala vadas for this curry. Serve Saravana bhavan vada curry recipe hot with dosa or set dosa.

Saravana bhavan pongal recipe

Saravana bhavan recipes chutneys

Saravana bhavan parotta kurma recipe