POTTUKADALAI / ROASTED GRAM DAL MURUKKU

 Putting down recipes is even more arduous than cooking. I made this savory snack for Diwali but couldn't find time to write about the same on my blog. Pottukadalai is Tamil word for roasted gram dal. This ingredient lends the crispy texture to this murukku. Unlike other murukkus,this one has light brown hue .

 

 

 

 

 

 

 

INGREDIENTS

 

RICE FLOUR- 2 CUPS

 

POTTUKADALAI / ROASTED GRAM DAL  POWDER- 1/2 CUP

WHITE SESAME SEEEDS- 1 1/2 TSP

ASAFOETIDA- 3/4 TSP

BUTTER- 3 TSP

SALT TO TASTE

WATER FOR KNEADING DOUGH

 

PROCEDURE

Sieve rice flour and keep it aside. Blend the roasted gram dal in a mixer jar to fine powder and pass through a sieve and keep it aside.

In a wide bowl,add both the sieved powders,sesame seeds,butter,salt,asafoetida,water and knead to little loose dough.

You can even substitute hot oil for butter.

Heat oil in a pan and drop a small portion of the dough to check for the right temperature.

Grease the murukku achu /maker with oil and load the dough inside.

 

If you aren't comfortable making murukkus directly in oil,then you can make it on a butter paper or on the back side of the ladle and then slide the same in the hot oil .

Fry the murukkus in hot oil till it turns crispier on both the sides.

KAREVEPILLAI / CURRY LEAVES THOKKU.

 Thokku is a thick gravy prepared in the Tamilnadu. The key difference between thokku and chutney is- thokku is sauteed in sesame oil to prolong shelf life and the consistency is thicker compared to chutney. This thokku is one of the productive methods of including curry leaves in our diet. In olden days,this gravy was prepared using soapstone utensil. The stone lends a nice flavour to the dish and acts as a preservative too. Since,curry leaves has good digestive properties,this thokku is a part of postpartum diet. This thokku is a very good appetizer. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 INGREDIENTS

CURRY LEAVES- 1 CUP

TOOR DAL- 6 TSP

URAD DAL- 3 TSP

RED CHILLIES- 5 NOS

PEPPERCORNS- 3/4 TSP

CUMIN SEEDS- 1/2 TSP

TAMARIND- GOOSEBERRY SIZE

JAGGERY- 1 TSP POWDERED

SESAME OIL- 1 TBSP

MUSTARD- 1 TSP

ASAFOETIDA- 1/2 TSP

DRY GINGER POWDER- 1/4 TSP

SALT TO TASTE

 

PROCEDURE

Wash curry leaves thoroughly and wipe it pat dry and keep it aside.

In a pan heat sesame oil and add toor dal,urad dal,peppercorns,cumin seeds, red chillies and roast till the ingredients turn crisp.

In the same pan,add the curry leaves and fry till nice aroma emanates and the leaves change colour.

Soak tamarind in warm water and extract syrup.

In a mixer jar,transfer the roasted ingredients,curry leaves and tamarind syrup and blend to fine paste.

In another pan add sesame oil. Add mustard. When it starts to splutter,add asafoetida and fry the ground paste,salt and fry till you see bubbles and the gravy leaves the sides of the pan.

 

Add powdered jaggery,dry ginger powder and simmer in mild heat and switch off. 

Store it in a air-tight and clean container.

RADISH / MULANGI PARUPPU USULI

Paruppu usili or usili is a lentil-based curry popular in the South India. The gram dal dumpling is steamed and tossed along with any veggie till it reaches crumble consistency. There are both traditional and masala version of paruppu usuli. I learned this unique curry from one of the websites but tweaked it a bit to suit my preference.

 

 

 

 

 

 

INGREDIENTS TO GRIND

RADISH- 5-6 NOS

GRAM DAL- 6 TSP

RED CHILLIES- 5 NOS

 

OTHER INGREDIENTS

OIL- 1 TBSP

MUSTARD-1TSP

GINGER GARLIC PASTE- 1 TSP

ONION- 2 NOS

CURRY LEAVES-1 SPRIG

TURMERIC POWDER- 1/4 TSP

COCONUT GRATINGS- 1 TBSP

SALT TO TASTE

LEMON JUICE- 1 TSP

 

METHOD

Soak gram dal in hot water for thirty minutes till it softens. Peel the skin and chop the radish roughly and keep it aside. 

Grind chopped radish pieces,red chillies and soaked lentil to a coarse paste.

Grease idli plates with oil. Transfer the ground paste to idli plates and steam for 10 minutes ,

Allow the steamed contents to cool.

Heat oil in a pan. Crackle mustard seeds,fennel seeds and add chopped onions,salt,curry leaves and fry till it becomes translucent .

Now add in the ginger garlic paste,fry till the raw smell goes off. 

Transfer the steamed contents over the seasoning and fry till it reaches crumble consistency.

Add the coconut gratings and fry for a minute and switch off.

At last add lemon juice and garnish with chopped coriander leaves.