Ribbon Pakoda - Pattana Pakoda - Olai Pakoda

#RibbonPakoda #OlaiPakoda #PattanaPakoda belongs to murukku family but spicy and an excellent snack for evening tea/coffee.
Its very very easy to make with minimum ingredients available at home and taste also very good.

Ingredients :
Rice flour            : 3 cups
Besan                 : 1 cup
Hot oil                : 1 1/2 Tblsp
Oil for Frying      : 1/2 litre
Chilly powder      : 3/4 Tsp (adjust to taste)
asafoetida  pdr     : 1/2 tsp
Salt                     : 1 Tsp (adjust to taste)
Cumin seeds or   : 1/2 Tsp [ optional ]
or Sesame seeds 

Method :
Take rice flour, besan, chilly powder, salt in a wide mouthed vessel and pour the hot oil over it.
Mix very well rubbing with fingers.
Now add water little by little and make a dough like chappathy dough.

Heat oil on a stove in a kadai in medium flame.
Take the flat eyed plate for this savoury.
Fill the murukku achu with prepared dough.
Keep the other achu over the filled achu.

When the oil is very hot [ but not fuming ] directly squeeze the dough through a murukku press into the oil.
Or squeeze over a dry plate and then slowly drop into hot oil.

The pakoda starts frying and keep turning it using a long ladle.

Fry on slow to medium flame till the pakoda turns golden brown.
When oil becomes silent, remove the fried ones over to a plate lined with tissue paper.

Store in an air tight container.

Note :
With chilly powder ( or 10 red chillies ) grind 6 or 7 cloves of garlic using a mixie into a smooth paste and add while preparing dough will give a nice taste to the pakodas.

Other snack recipes you might like to try

Kambu Pakoda	Maida Murukku	Kambu Murukku
Savory Mixer	kara aval pori

Savory Varieties

Delicious Sweets

Kothamalli Koottu - Coriander Lentil

#Pulillacurry - #KothamalliKoottu - #CorianderLentil : This is one of the most favorite lentils of everyone in our family, prepared with coriander leaves and green gram adding coconut paste.
It is called Pulillacurry or sometimes poricha kuzhambu.  Pulillacurry means a gravy made without tamarind.
It is called poricha kuzhambu because tempered onion vadagam is finally poured over the prepared lentil.
This recipe can be categorised under koottu [ lentil ] 
This lentil is commonly done only with coriander leaves or in combination with vegetables and coriander leaves.
Here lets see the method of preparing pulillacurry only with coriander leaves.

The quantity is just enough for 3 persons.

Ingredients :
Coriander leaves washed               : 1/2 cup
 and finely chopped
Onion                                             : 1 small size ( chop finely )
Garlic                                             :  2 cloves ( chop finely )

Green gram dhal (Pacha paruppu) : 1/3 cup
Turmeric powder                           : a pinch
Sambar Powder                           : 1/2 Tsp
Salt                                                 : 3/4 Tsp

To make paste :
Coconut grated                             : 3 Tsp
Cumin                                           : 1/4 Tsp
Rice flour                                      : 1/4 Tsp
Black Pepper                                 : 4 or 5 [ optional ]

To Temper :
Onion Vadagam                            : 1/4 Tsp
Oil for frying onion  vadagam.

Method :
Wash green gram dhal and put in a pressure pan or pressure cooker.
Add a pinch of turmeric powder and 1/2 cup of water. Close the lid with weight on.
Keep the cooker on high flame and allow 3 whistles.
Then reduce the flame to SIM and cook for 3 minutes.

In a mixer jar grind coconut, cumin seeds, black pepper and the rice flour into a fine paste.
Keep aside.

Open the cooker once pressure has subsided.
Transfer into a bowl and keep aside.

Now add 1/2 cup of water, 1/4 tsp salt, Sambar Powder , coriander leaves [ saving 2 tbsp of chopped coriander to add at the end ], onion and garlic.
Close the lid and cook on high flame just for one whistle.
Do not wait for the pressure to subside.
Release the steam by lifting weight or keeping under running water
Open the lid immediately.

Add the prepared coconut paste, coriander leaves and cooked dhal. If the gravy is thick add 1/2 to 3/4 cup of water.

Stir well and simmer on medium flame for 3 minutes.
Transfer into a serving bowl.

Heat a kadai  with 1/2 tsp of any cooking oil [ gingelly oil preferred ] on a stove.
Fry the onion vadagam and transfer over the koottu.

The pulillacurry is ready with nice aroma of coriander and fried onion vadagam.

Take hot white rice in a plate, pour a ladle full of koottu [ lentil ] with 2 to 3 drops of ghee.
Mix well and eat with fried onion vathal or any pickle or with kara curry. wow!

Whoever has relished this koottu [ lentil ] - pulillacurry for the first time would definitely ask for one more serving!!! 







Other lentil recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

vegetable pulillacurry

venthayakeerai thakkali koottu

venthayakeerai dhal

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Coconut Thuvaiyal - Pongal Thuvaiyal

#PongalThuvaiyal #CoconutThuvaiyal : Generally #pongal is served with coconut chutney and onion sambar.
But in our family we used to make a coconut thuvaiyal as side dish for Pongal.
It is a must whenever Pongal is prepared for breakfast or dinner. 
We all love to have pongal only to relish this #thuvaiyal.

Ingredients :
Mustard seeds                   : 1 1/2 Tsp
Asafoetida                         : 1 small piece or 1/2 tsp
Urad dhal                           : 2 Tsp
Red chilly                          : 2 or 3
Coconut grated                  : 1/3 cup( can add more also )
Tamarind                            : a small round of marble size.
Salt to taste                         : approx 1/4 Tsp

Method :
Keep a kadai on slow flame and add a tsp of any cooking oil.
After oil becomes hot add mustard seeds, red chilly and asafoetida.
When all the mustard seeds spluttered transfer into mixie jar.
Now add the urad dhal and keep stirring till it turns to golden color.  
Transfer it into the mixer jar.

Grind all the ingredients without water in a mixie jar.
Once its coarsely ground add enough water and grind into a thick paste.

This chutney shouldn't be watery.

Take hot hot Pongal in a plate. put ghee liberally on it and have along with this thuvaiyal.

wow! sure you will ask for one more serving!!! & never go back to usual white coconut chutney

Note : The chutney tastes good when done with split urad dhal with black skin intact.

You might like to try

Peanut chutney

Paruppu Thuvaiyal

Peerkangai Thakkali Chutney

Thakkali Karuvaeppilai Chutney

Poduthalai Thuvaiyal

Ideas for other Tiffin Varieties

Breakfast / Dinner Recipes

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index