I thought for a long time as to what to name this particular recipe. I picked up a handful of pulses available at home and made a mixed rice with it to pack for my lunch box. The dish tastsed awesome. So posting here the recipe "Mixed Rice with Pulses"
Ingredients:
Mix of pulses: 150 grams
Rice: 200 grams
Onion: 75 grams
Capsicum: 50 grams
Grated coconut - 10 grams
Green chillies - 2 nos
Ginger/garlic paste - 10 grams
Coriander leaves - few
Mint leaves - few
Salt to taste
Spices:
Cloves - 5 nos
Cinnamon - 1/2 inch stick
Cardamom - 2 nos
Bay leaf - one
Fennel seeds - 5 grams
Method:
- I took a mix of green gram, dried peas, cow peas. We can also include chikpeas.
- Soak the pulses overnight.
- Pressure cook the pulses with little salt.
- Cook the rice. Spread it in a plate and keep aside. Pour a spoon of oil or ghee on the rice.
- Crush the spices and keep aside.
- Finely chop the onions and capsicum.
- Grind the coconut, coriander leaves and mint leaves.
- In a kadai, pour oil and add the green chillies, ginger/garlic paste and onion. Fry until the oil turns translucent.
- Add the capsicum and little salt. Fry for about 2 minutes until the capsicum turns tender.
- Add the cooked pulses, coconut powder and the crushed spices. Mix well and heat it for about a minute.
- Switch off stove.
- Add the cooked rice and mix well.
Serve hot with papad and raita of your choice
Linking this to the "My Legume Love affair" event of Susan's well seasoned cook guest hosted by Saffronstreaks
This is a very famous accompaniment for puttu.
Any hotel in kerala will serve you puttu - kadala curry.
Ingredients:
Black chikpeas - 150 grams
Coconut - 75 grams
Onions - 75 grams
Tomatoes - 50 grams
Coriander powder: 10 grams
Chilly powder: 10 grams
Turmeric powder and salt to taste
Oil - 5 grams
Spices:
Cloves - 5 nos
Cinnamon - 1/2 inch stick
Cardamom - 2 nos
Star anise - 1
Pepper - 5 grams
Bay leaf - one
nutmeg - little
Fennel seeds - 5 grams
To granish:
Coriander leaves - few
Mint leaves - few
Method:
- Soak the black chickpeas overnight.
- Pressure cook it with salt and turmeric powder.
- In a kadai pour oil. Add the spices except bay leaf and add the grated coconut.
- Fry until the coconut turns brown in colour. Keep stirring else the coconut would not be evenly heated.
- Remove from heat. Cool and grind it into a paste. Add little water while grinding.
- In the same kadai, pour little oil. Add the bay leaf and chopped onions.
- Saute until the onions turn translucent. Add the chopped tomatoes. Add the water remaining from cooked chikpeas. Let the tomatoes get cooked.
- Add the cooked chikpeas and the coconut paste. Add salt and adjust the gravy with water.
- Allow it to boil. Garnish with coriander leaves and mint leaves.
Kadala Curry is ready. Serve with puttu, appam, idiyappam, chapathi or with rice!!!
This is a dinner item that is generally made on Amavasya day in most of the Iyer houses. I make this very rarely. Upma Kozhukattai is generally had with chutney or sambar. But at my place this item can be sold only with masala gravy. So this time I served with kadala curry.
Ingredients:
Raw rice - 150 grams
Coconut (grated) - 50 grams
Oil - 10 grams
mustard - 5 grams
Urad dal - 25 grams
Channa dal - 25 grams
Curry leaves - few
Salt to taste
Method:
- Wash the raw rice and spread it on a cloth or paper and allow it to dry.
- Grind the rice in a mixer into rava consistency. Don't make into a fine powder.
- In a kadai, pour oil. Add mustard. When mustard splutters, add urad dal and channa dal.
- Fry for about a minute until the urad dal and channa dal turns pink. Add curry leaves.
- Pour water. I added 2 cups of water for one cup of rice. Add salt and grated coconut.
- Once the water boils, add the rice. Mix well. Cover and cook until all the water is consumed.
- Allow it to cool.
- Make oval shaped balls an steam it in a idli cooker.
Upma kozhukattai is ready!!! Serve hot with sambar or chutney.
