Krishnashtami Prasadam Recipes - Krishna Jayanthi Recipes - Gokulashtsmi Recipes - Janmashtami Special Recipes
Check out other Festival Recipes:
81 Krishnashtami Naivedyam Recipes - Janmashtami Recipes - Krishna Jayanthi Recipes - Gokulashtami Recipes 2015
Pori Urundai (Murmura Laddu)
Pori Urundai is a traditional South Indian sweet snack made with puffed rice and jaggery. It's light, mildly sweet, crunchy, and easy to make at home. A perfect sweet snack for any occasion!
Love Indian sweets? Try my Gulab Jamun, Khoya Besan Ladoo, and Peanut Sesame Ladoo.
Quick Look: Pori Urundai Recipe
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Servings: 10
- Difficulty: Easy, perfect for festive celebrations.
- Dietary info: Vegetarian, egg-free, nut-free.
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About Pori Urundai
Pori Urundai is also known as Borugula Unda or Maramarala Undalu in Telugu, Puri Unde in Kannada and Murmura Laddu in Hindi. It is a traditional Indian sweet snack made by mixing crispy puffed rice with thick jaggery syrup and pressing it together into round balls while it's still warm.
What makes pori urundai special is how simple it feels. It is not rich like many Indian festival sweets like 7 Cup Burfi, Mohanthal or Moong Dal Ladoo. These are light, crunchy and just sweet enough. You won't feel heavy after eating a couple of murmura laddus.
Pori Urundai is usually made during Karthigai deepam, Krishnashtami and other South Indian festivals. This is one of the favorite childhood snacks that I grew up eating. It is a perfect and healthy snack for kids.
If you are looking for more healthy snacks for kids, try my Banana Chocolate Popsicles, Peanut Chaat, Chura Matar, and Mango Coconut Popsicles.
Why you'll love this recipe
They are light and crunchy, not heavy or greasy.
Can be made easily at home with pantry ingredients in no time.
They have a really good shelf-life.
Homemade and healthy!
If you are looking to make sweets with jaggery, try my Mawa Coconut Jaggery Ladoo, Paal Kozhukattai, and Gur Para.
Ingredients & Substitutions
Puffed Rice - Use fresh and crispy Arisi Pori / Maramaralu. You can also use Nel Pori or Aval Pori instead of Rice Pori. If it feels slightly soft, you can roast it for a few minutes on a low flame to make it crisp again. You can get puffed rice / murmura from any Indian grocery store. If you don't find it, you can replace it with rice krispies for a similar taste and texture.
Jaggery - Jaggery gives sweetness and binds the laddus together. Use a good-quality jaggery for the best flavor and taste. Make sure you are using crushed, grated or powdered jaggery.
Cardamom - You just need a pinch of cardamom powder. It adds a wonderful aroma and festive flavor to pori urundai. Use freshly ground cardamom or a good-quality store-bought cardamom powder. It is optional.
Ghee - I used it to grease my hands while shaping the laddus. If you want to make vegan version of pori urundai, replace ghee with coconut oil or sunflower oil.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations
Add a little bit of dry ginger powder along with cardamom for a different flavor profile.
Add a handful of roasted peanuts, roasted almonds or roasted cashews along with puffed rice to increase the nutritional values and crispiness. You can also add a tablespoon of roasted sesame seeds or any of your favorite seeds for a nutty flavor.
Instead of large laddus, shape the mixture into small bite-sized ladoos for easy serving during gatherings. You can also press the mixture into a square tin and cut into square pieces instead of shaping into round balls.
How to make Pori Urundai
Use fresh and crisp puffed rice. If it feels slightly soft, dry roast it on a low flame for a few minutes or until it is crisp again.
Add grated or powdered jaggery and a little water to a pan. The quantity of water should be just enough to immerse the jaggery. Let the jaggery dissolve completely.
Strain the jaggery syrup and return it to the pan, if there are any impurities.
Add cardamom powder to the syrup. Let the jaggery syrup cook until it reaches a soft ball consistency.
To check the consistency, take a little water in a cup and drop a few drops of jaggery syrup into the water. If it forms a firm ball that you can shape, it is ready. The syrup should not dissolve in water and you should be able to gather and form a non-sticky ball.
Reduce the flame to low and add puffed rice to the hot jaggery syrup. Mix everything well so the jaggery coats the puffed rice evenly. If you feel the laddu mixture is too sticky, add more puffed rice and mix.
Remove from the heat. When the mixture is still warm, grease your palms with ghee and roll the mixture tightly into round balls. Work quickly before the mixture cools and hardens.
Let them cool completely. Puffed rice laddu will firm up as it cools.
Tips & Notes:
- Use fresh and high quality ingredients for the best results.
- Use a heavy-bottomed pan to prevent the jaggery syrup from burning.
- Syrup consistency is everything. If the jaggery syrup is undercooked, the pori urundai won't hold its shape and it will be sticky. If it is overcooked, they will turn hard. The syrup should reach a firm ball consistency. Keep a bowl of water ready to check the consistency quickly.
- You need to work quickly while shaping laddus. Once you mix the puffed rice with syrup, you need to start shaping laddus as soon as the mixture is hot enough to handle. As it cools, the mixture hardens and becomes hard to shape into balls.
- Grease your hands with ghee before rolling the mixture into laddus. This prevents sticking and makes shaping easier.
- If the murmura laddu mixture hardens before shaping, place the pan back on a very low heat for a couple of minutes until it softens again. Then shape immediately.
Serving suggestions
Pori urundai tastes best once it has completely cooked and firmed up. They are usually served as part of the festival offerings / prasadam.
These puffed rice laddus are light, so they can be served as a sweet after a meal or with a cup of coffee or tea in the evening.
If you want to make them fancy for birthday parties, serve them in cupcake liners or muffin liners similar to my Chocolate Crackles.
They are perfect and convenient to pack and share with friends.
Storage suggestions
They have a pretty good shelf life if stored properly. Store cooled pori urundai in an airtight container for up to 2 weeks. Make sure there is no moisture in the container, as humidity will make laddus soft and sticky. There is no need to refrigerate them.
More South Indian Sweet Recipes
If you tried this Pori Urundai Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!
Pori Urundai Recipe
Pori Urundai is a traditional South Indian sweet snack made with puffed rice and jaggery. It's light, mildly sweet, crunchy, and easy to make at home. A perfect sweet snack for any occasion!
Servings: 10
Calories: 66kcal
Ingredients
- 3 Cups Puffed Rice
- ½ Cup Powdered Jaggery
- A Pinch of Cardamom Powder
- ½ Teaspoon Ghee
Instructions
- Use fresh and crisp puffed rice. If it feels slightly soft, dry roast it on a low flame for a few minutes or until it is crisp again.
- Add grated or powdered jaggery and a little water to a pan. The quantity of water should be just enough to immerse the jaggery. Let the jaggery dissolve completely.
- Strain the jaggery syrup and return it to the pan, if there are any impurities.
- Add cardamom powder to the syrup. Let the jaggery syrup cook until it reaches a soft ball consistency.
- To check the consistency, take a little water in a cup and drop a few drops of jaggery syrup into the water. If it forms a firm ball that you can shape, it is ready. The syrup should not dissolve in water and you should be able to gather and form a non-sticky ball.
- Reduce the flame to low and add puffed rice to the hot jaggery syrup. Mix everything well so the jaggery coats the puffed rice evenly. If you feel the laddu mixture is too sticky, add more puffed rice and mix.
- Remove from the heat. When the mixture is still warm, grease your palms with ghee and roll the mixture tightly into round balls. Work quickly before the mixture cools and hardens.
- Let them cool completely. They will firm up as they cool.
Notes
Syrup consistency is everything. If the jaggery syrup is undercooked, the pori urundai won't hold its shape and it will be sticky. If it is overcooked, they will turn hard. The syrup should reach a firm ball consistency. Keep a bowl of water ready to check the consistency quickly.
You need to work quickly while shaping laddus. Once you mix the puffed rice with syrup, you need to start shaping laddus as soon as the mixture is hot enough to handle. As it cools, the mixture hardens and becomes hard to shape into balls.
Nutrition
Calories: 66kcal | Carbohydrates: 15g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 0.3mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 10g | Calcium: 4mg | Iron: 0.3mg
Pottukadalai Murukku
This Pottukadalai Murukku is an easy South Indian snack made with roasted gram flour, rice flour and spices. These are crunchy, flavorful and perfect for festivals, teatime, or anytime snacking.
If you love South Indian snacks, you might also enjoy Chekkalu, Ola Pakoda, and Avarekalu Vada.
Quick Look: Pottukadalai Murukku Recipe
- Prep Time: 5 Minutes
- Cook Time: 15Minutes
- Total Time: 20 Minutes
- Servings: 12
- Difficulty: Easy, perfect for snacking.
- Dietary info: Vegetarian, egg-free and gluten-free(use gluten-free hing).
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Pottukadalai Murukku, also known as Putnala Janthikalu in Telugu, is a traditional South Indian snack made with roasted gram flour also known as Pottukadalai Maavu in Tamil. I have posted so many variations of South Indian Murukku recipes on the blog like Aloo Murukku, Peanut Murukku, Butter Murukku, and this fried gram murukku is one of the easy murukku recipe among them all.
The roasted gram flour gives the murukku a light and crunchy texture. The rice flour and roasted gram flour are mixed with spices and sesame seeds into a dough, pressed into hot oil using a murukku press. The pressed spirals are fried until crisp, crunchy and golden brown. Murukku with pottukadalai is one of the easy savory snack recipes for beginners and those who are looking for an Instant murukku recipe without urad dal.
This murukku is commonly made during festivals like Diwali and Krishna Jayanthi, but it's also a popular tea-time snack to enjoy anytime.
If you are looking for more recipes using pottukadalai / roasted chana dal, try my Pottukadalai Kozhukattai, Pappula Podi, and Roasted Gram Coconut Ladoo.
Why you'll love this recipe:
- This recipe is incredibly convenient and time-saving.
- Perfect for tea-time snacking, festivals and any occasion.
- It uses simple pantry ingredients.
- A great alternative to store-bought murukku.
Ingredient & Substitutions:
Rice Flour - Rice flour is the base of the roasted gram murukku dough. Make sure you are using a good quality, fine rice flour for the best results.
Roasted Gram Flour - This adds lightness to the murukku. Make sure the flour is fine and fresh.
Red Chili Powder - Red chili powder adds heat and color. Adjust the quantity as per your taste preference. You can also replace it with ground black pepper.
Hing - Also known as Asafoetida. Hing adds a subtle flavor and helps in digestion. You just need a big pinch of hing. Use gluten-free hing if you want to make murukku gluten-free.
Sesame Seeds - Sesame seeds add a wonderful nutty flavor. You can use white or black sesame seeds. Skip if you don't like them.
Cumin Seeds - Adds aroma and helps in digestion. You can also replace them with ajwain seeds/carom seeds.
Variations:
Increase or reduce the red chili powder to adjust the spice level. Swap it with ground black pepper for a different taste.
Add a little bit of garlic powder or crushed garlic to the murukku dough for a subtle garlic flavor.
How to make Pottukadalai Murukku
In a mixing bowl, combine rice flour, roasted gram flour, sesame seeds, cumin seeds, salt, red chili powder, a tablespoon of hot oil and hing.
Mix well so everything is evenly combined.
Add water little by little and bring everything to make a smooth dough.
Knead the mixture to a soft dough. The dough should be soft but firm enough to hold its shape. It should not be sticky. Keep the dough covered to prevent it from drying out.
Heat oil for deep frying on medium heat. The oil should be hot but not smoking.
Take a small portion of the dough and fill it into the murukku press fitted with a star or round disc.
When oil is hot enough, gently press the murukku press into the hot oil in circular spirals.
Deep fry them on medium-high flame, flipping occasionally, until they turn crisp and golden brown.
Remove the fried murukku from the oil and drain on a paper towel. Let them cool completely before storing. Break into pieces if needed.
Tips & Notes:
- Use fresh and high quality ingredients for the best results.
- Both rice flour and roasted gram flour should be very fine. Sift them if needed.
- Do not skip adding a little bit of hot oil to the dough, it makes the murukku crunchy.
- Get the dough consistency right for the best results. It should be soft and smooth, but not sticky.
- While frying in batches, always cover the remaining dough to prevent it from drying.
- If oil is too hot, the murukku will brown too quickly without cooking inside. If the oil is not hot enough, they will soak up too much oil.
- Do not overcrowd the pan while frying.
- Murukku continues to crisp up as it cools, so don't judge the texture while they are still hot.
Serving suggestions:
Pottukadalai Murukku is best enjoyed once it has completely cooled. Serve it as a tea-time snack with Adrak Chai or filter coffee.
It is perfect for gifting during festivals like diwali along with other savory snacks like Namakpare, Garlic Karasev, and Gujarati Gathiya.
Storage suggestions
Once pottukadalai murukku is completely cooled, store it in an airtight container to retain its crispiness for a longer period of time. It stays fresh and crisp for up to 2 weeks if stored properly.
More Indian snack recipes
If you tried this Pottukadalai Murukku Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!
Pottukadalai Murukku Recipe
This Pottukadalai Murukku is an easy South Indian snack made with roasted gram flour, rice flour and spices. These are crunchy, flavorful and perfect for festivals, teatime, or anytime snacking.
Servings: 12
Ingredients
- 1 Cup Rice Flour
- ¼ Cup Roasted Gram Dal Flour
- 1 Tablespoon Hot Oil for dough
- ½ Teaspoon Cumin Seeds
- 1 Tablespoon Sesame Seeds
- ½ Teaspoon Red Chili Powder
- A Big Pinch of Hing
- Salt to taste
- Oil for Deep Frying
Instructions
- In a mixing bowl, combine rice flour, roasted gram flour, sesame seeds, cumin seeds, salt, red chili powder, a tablespoon of hot oil and hing. Mix well so everything is evenly combined.
- Add water little by little and bring everything to make a smooth dough.
- Knead the mixture to a soft dough. The dough should be soft but firm enough to hold its shape. It should not be sticky. Keep the dough covered to prevent it from drying out.
- Heat oil for deep frying on medium heat. The oil should be hot but not smoking.
- Take a small portion of the dough and fill it into the murukku press fitted with a star or round disc.
- When oil is hot enough, gently press the murukku press into the hot oil in circular spirals.
- Deep fry them on medium-high flame, flipping occasionally, until they turn crisp and golden brown.
- Remove the fried murukku from the oil and drain on a paper towel. Let them cool completely before storing. Break into pieces if needed.
Notes
- Both rice flour and roasted gram flour should be very fine. Sift them if needed.
- Do not skip adding a little bit of hot oil to the dough, it makes the murukku crunchy.
- Get the dough consistency right for the best results. It should be soft and smooth, but not sticky.
- If oil is too hot, the murukku will brown too quickly without cooking inside. If the oil is not hot enough, they will soak up too much oil.
- While frying in batches, always cover the remaining dough to prevent it from drying.
- Do not overcrowd the pan while frying.
Bombay Grilled Sandwich
Bombay Grilled Sandwich is an Indian-style toasted sandwich made with layers of vegetables, mint and coriander chutney and a sprinkle of sandwich masala (spice blend). It's delicious, filling and perfect for any time of the day.
If you enjoy simple sandwich recipes, try my Paneer Bhurji Sandwich, Peanut Butter Strawberry Sandwich, and Brussels Sprouts Grilled Cheese Sandwich.
Quick Look: Bombay Grilled Sandwich Recipe
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 Minutes
- Servings: 4
- Difficulty: Easy, perfect for any time of the day.
- Dietary info: Vegetarian, egg-free.
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What is Bombay Grilled Sandwich?
The bombay grilled sandwich is a popular street food from Mumbai. It is a layered sandwich made with bread, butter, vegetables, green chutney, and a generous sprinkle of sandwich masala. This sandwich is commonly served by street vendors across Mumbai, where is is assembled fresh and toasted until crisp. It is a variation of the classic bombay sandwich, but instead of serving it plain, the sandwich is toasted until it becomes crisp and golden brown.
The combination of green chutney, spices and vegetables makes the sandwich unique and flavorful. The making process is pretty much straightforward, the bread is first spread with butter and a layer of mint coriander chutney, which adds flavor and freshness. Then a mix of sliced boiled potatoes, beetroots, tomato, cucumber and onion are arranged in layers. Between each layer, sandwich masala or chat masala is sprinkled. Once assembled, it is toasted until crisp and golden brown, which enhances both texture and flavor.
This Indian grilled sandwich is delicious, healthy, filling and super easy to make with pantry staples. If you like Indian street food, try my Paneer Pav Bhaji, Masala Pav, Chura Matar, Shakarkandi Chat, and Bhutte Ka Kees.
Why you'll love this recipe:
- This recipe gives you the same chutney-filled sandwich you get from street vendors.
- It is healthy, filling and delicious.
- This recipe is very easy to customize. You can adjust the vegetables and spice level.
- Perfect for any time.
Ingredients & Substitutions
Bread - Use regular white, brown or multi-grain bread. You can also use whole wheat bread if you want.
Vegetables - This sandwich recipe uses a combination of boiled potatoes, cooked beetroot, tomato, cucumber and onion. Slice all the vegetables thinly for even layering.
Green Chutney - Also known as mint coriander chutney. This is the star ingredient that gives the
Butter - Do not skip butter. You need to apply butter to the bread before adding chutney. It adds flavor and prevents the bread from becoming soggy. You can use salted or unsalted butter. Swap it with vegan butter for a vegan version.
Sandwich Masala - It is a unique spice blend. It gives a slightly spicy and tangy flavor. You can use Homemade Sandwich Masala or a store-bought one. You can also replace it with chaat masala. Sprinkle lightly between layers.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations
Add grated cheese or a cheese slice before grilling for a richer version. It melts and pairs well with the vegetables and chutney.
You can serve it as plain without toasting if you prefer a softer texture.
How to make Bombay Grilled Sandwich
Trim the edges of each bread slice if you want. Apply butter evenly on one side of the bread slice. Then spread about a teaspoon of mint coriander chutney over the buttered side.
Arrange a few slices of potato on the bread and sprinkle a little sandwich masala over them.
Place 2 cucumber slices and 2 tomato slices. Sprinkle a little masala over this layer.
Arrange the final layer of 2 onion slices and 2 cooked beetroot slices. Sprinkle about ¼ teaspoon of sandwich masala or chat masala.
Place another bread slice on top and press it lightly.
Toast the sandwich in a toaster or sandwich maker until crisp and golden. You can also toast it in a pan or tawa.
Cut in half and serve hot with ketchup or chutney.
Tips & Notes:
- Use fresh and high-quality ingredients for the best results.
- Slice vegetables thinly. This makes layering easier and helps the sandwich hold together well.
- Do not skip butter, especially when you are packing for a lunch box. It prevents the bread from becoming soggy from the wet chutney and vegetables.
- If the chutney is too watery, it makes the bread soggy. Keep it slightly thick for the best results.
- Boil potatoes and beetroots properly. They should be cooked through but not mushy.
Serving suggestions
Serve them hot with mint coriander chutney or tomato ketchup on the side for dipping.
It can be served as a snack, breakfast or a light meal.
It pairs well with a cup of coffee or tea.
Storage suggestions
Toast them before serving and avoid storing toasted sandwiches. They lose their crispiness.
You can slice the vegetables and prepare the chutney in advance, then assemble and toast when needed.
More Indian Snack Recipes
If you tried this Bombay Grilled Sandwich Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!
Bombay Grilled Sandwich Recipe
Bombay Grilled Sandwich is an Indian-style toasted sandwich made with layers of vegetables, mint and coriander chutney and a sprinkle of sandwich masala (spice blend). It's delicious, filling and perfect for any time of the day.
Servings: 4
Calories: 272kcal
Ingredients
- 8 Bread Slices
- 1 Beetroot boiled, peeled and thinly sliced
- 1 Large Sized Tomato thinly sliced
- 1 Large sized Onion thinly sliced
- 1 Large sized Potato boiled, peeled and thinly sliced
- ` Small Cucumber peeled and thinly sliced
- 3 Tablespoons Mint Coriander Chutney or as needed
- 4 Tablespoons Butter or as needed
- 2 Teaspoons Sandwich Masala / Chat Masala or as needed
Instructions
- Trim the edges of each bread slice if you want. Apply butter evenly on one side of the bread slice. Then spread about a teaspoon of mint coriander chutney over the buttered side.
- Arrange a few slices of potato on the bread and sprinkle a little sandwich masala over them.
- Place 2 cucumber slices and 2 tomato slices. Sprinkle a little sandwich masala or chat masala over this layer.
- Arrange the final layer of 2 onion slices and 2 cooked beetroot slices. Sprinkle about ¼ teaspoon of sandwich masala or chat masala.
- Place another bread slice on top and press it lightly.
- Toast the sandwich in a toaster or sandwich maker until crisp and golden. You can also toast it in a pan or tawa.
- Cut in half and serve hot with ketchup or chutney.
Notes
- Slice vegetables thinly. This makes layering easier and helps the sandwich hold together well.
- Do not skip butter, especially when you are packing for a lunch box. It prevents the bread from becoming soggy from the wet chutney and vegetables.
- If the chutney is too watery, it makes the bread soggy. Keep it slightly thick for the best results.
- Boil potatoes and beetroots properly. They should be cooked through but not mushy.
Nutrition
Calories: 272kcal | Carbohydrates: 31g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 542mg | Potassium: 242mg | Fiber: 3g | Sugar: 6g | Vitamin A: 913IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 2mg
60 Varalakshmi Vratham Naivedyam Recipes - Varalakshmi Vratham Recipes 2015
Varalakshmi Vratham Special Prasadam / Naivedhyam Recipes
You might also like to check these Festival Recipes:
Nimmakaya Kobbari Pulihora Recipe - Coconut Lemon Rice Recipe - Easy Rice Recipes
Coconut Lemon Rice or Nimmakaya Kobbari Pulihora Recipe - South Indian Style rice dish prepared with freshly grated coconut, lemon, rice and some simple spices.
Lemon Rice is a traditional, easy and commonly made rice dish from South India. Today's recipe is another variety of lemon rice. I have given a twist to the traditional lemon rice recipe by adding freshly grated coconut. Anyone can make this rice in no time with usually available ingredients.
Few More South Indian Rice Recipes on the blog:
- Carrot Lemon Rice (with Video)
- Andhra Tomato Rice (with Video)
- Pudina Rice Recipe (with Video)
- Pepper Tamarind Rice
- Daddojanam
If you are looking for more coconut recipes then do check Paal Kozhukattai, Rava Modak, Gutti Vankaya Kobbari Karam, Mawa Coconut Jay Laddu, Coconut Biscuits, Pumpkin Thoran,Vella Kozhukattai and Curry Leaves Coconut Chutney.
Coconut Lemon Rice Recipe
If you love this recipe for lemon coconut rice, don't forget to give it a five star rating! 🙂
South Indian Coconut Lemon Rice Recipe
How to Make South Indian Style Coconut Lemon Rice Recipe with step by step photos.
Servings: 3
Ingredients
- 2.5 cups Cooked Rice
- 1 cup Fresh Coconut
- 3 - 4 tablespoon Lemon Juice
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 2 teaspoon Chana Dal
- 2 tablespoon Peanuts
- 10 Cashews
- 2 Green Chillies
- 2 Dried Red Chillies
- ½ teaspoon Turmeric Powder
- ⅛ teaspoon Hing
- 3 tablespoon Oil
- Salt to taste
- 1 Sprig Curry Leaves
Instructions
- Spread the cooked rice in a wide plate and set aside.
- Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they start to brown a little.
- Then add the cashews and fry until they are golden browned.
- Now add the slit green chillies, red chillies, hing and curry leaves and fry for a few seconds.
- Then add the grated coconut to it and mix. Fry for 2 minutes.
- Add turmeric powder and combine well.
- Now add the cooked rice and salt and mix until combined.
- Turn off the flame.
- Add the lemon juice and combine everything.
- Serve!
How to Make Coconut Lemon Rice Recipe with Step by Step Photos:
- If you are using freshly cooked hot rice, spread the cooked rice in a wide plate and set aside.
- Heat oil in a pan for seasoning.
- Add the mustard seeds, chana dal, urad dal and peanuts. and roast till they start to brown a little.
- Then add the cashew nuts and fry until they are golden browned.
- Then add the slit green chillies (adjust the chillies according to your taste), red chillies, hing and curry leaves and saute for a few seconds.
- Now add the grated fresh coconut to it and mix everything until well combined. Saute for about 2 minutes.
- Add turmeric powder and combine well.
- Now add the cooked rice and salt and mix until combined.
- Turn off the flame.
- Add the lemon juice and combine everything.
- Serve immediately.
You might also like to check these Traditional Recipes:
Saggubiyyam Kobbari Bellam Payasam - Sabudana Coconut Kheer Recipe with Jaggery - Varalakshmi Vratham Recipes
If you are looking for more Payasam Recipes then do check Godhuma Rava Kobbari Payasam, Rava Payasam, Semiya Payasam, Sabudana Kheer, Kobbari Payasam, Chana Dal Payasam, Ada Pradhaman, Pumpkin Payasam and Paneer Payasam.
Complete list of Varalakshmi Vratham Recipes.
Sabudana Coconut Payasam Recipe with Jaggery
Prep Time: 5 mins | Cook time: 20 mins| Serves: 3
Author:Hari Chandana P
Cuisine: South Indian
Recipe type: Dessert
Ingredients:
- ¼ cup Sabudana / Sago / Tapioca Pearls
- ½ cup Grated Fresh Coconut
- 1.5 cups Water
- ¾ cup Powdered Jaggery
- ½ to ¾ cup Milk, boiled and cooled
- ¼ teaspoon Cardamom Powder
- 1 tablespoon Ghee
- Cashews and Raisins as needed
Instructions:
- Heat a teaspoon of ghee in a vessel. Add and roast the sabudana on a medium- low flame for 4 - 4 minutes.
- Remove them from vessel and keep it aside.
- In the same vessel, add the remaining ghee.
- Add and fry the cashews until golden color. Then add the raisins and fry until they plump up.
- Remove and set them aside.
- Bring water to a rolling boil in the same pan and add the roasted sabudana.
- Cover and cook over a low flame until sabudana turns transparent and soft to touch.
- Keep stirring occasionally.
- Add the powdered jaggery and let it dissolve completely.
- Now add the coconut and cardamom powder and let it simmer for a few minutes.
- Add the roasted cashews and turn off the heat.
- Let the mixture cool down a little.
- Then add milk and mix until well combined.
- Serve!
You might also like to check these recipes:
- Chintakaya Pulihora
- Ranga Alur Puli
- Rajma Sundal
- Wheat Flour Kudumulu
- Paal Kozhukattai
- Thayir Aval
- Godhuma Rava Pongali
- Jaggery Rava Kesari
- Suzhiyam
Vazhaithandu Poriyal Recipe - Vazha Pindi Thoran Recipe - Banana Stem Curry - Onam Sadya Recipes
An easy, healthy and delicious South Indian stir-fry using banana stem, coconut, and spices. Perfect for Onam!
A delicious and healthy South Indian curry made with banana stem, coconut and spices. It is also known as vazhaithandu poriyal, vazha pindi thoran and arati doota koora.
It is a mildly spiced curry or side dish that can be served with rice or roti.
If you are looking for kerala onam sadya recipes, you can include this dish.
Few more South Indian recipes you'll love:
- Vendakka Thoran
- Pumpkin Thoran
- Beetroot Pachadi
- Banana Chips
- Ada Pradhaman
- Cucumber Kichadi
- Ariyunda
- Avial
How to make vazhaithandu poriyal recipe below:
Vazhaithandu Poriyal Recipe – Banana Stem Curry
A healthy South Indian side dish made with banana stem, coconut and spices.
Servings: 4
Ingredients
- 2 cups chopped Banana Stem
- ½ cup Fresh Coconut
- 6-8 Shallots or 1 medium onion
- 2 Green Chillies
- ½ teaspoon Cumin Seeds
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- 2 tablespoon Coconut Oil
- 1 Red Chilli
- 1 sprig Curry Leaves
- ⅛ teaspoon Turmeric Powder
- Salt to taste
Instructions
- Chop the banana step into thin discs and remove the fiber. Keep the slices immersed in water mixed with a tablespoon of curd.
- Chop the slices into small pieces.
- In a vessel, add the chopped banana stem, salt, turmeric powder and water and cook until the pieces are soft. Drain and set aside.
- Grind the shallots, green chillies, cumin seeds and coconut into a little coarse paste and set aside.
- Heat oil in a pan and add the mustard seeds and urad dal and let them splutter. Then add the curry leaves and red chilli to it and fry for a couple of seconds.
- Now add the ground coconut mixture and fry for a couple of minutes.
- Add the cooked banana stem and mix.
- Adjust the salt and fry for 1 -2 minutes.
- Turn off the flame and serve hot with rice or roti.
Kobbari Pala Paramannam Recipe - How to make Coconut Milk Pongali - Varalakshmi Vratham Recipes
If you are looking for more festival recipes then do check Godhuma Rava Pongali, Paal Kozhukattai, Undrallu, Pala Munjalu, Pesara Garelu, Jaggery Rava Kesari, Bobbatlu and Modak.
Kobbari Paala Paramannam Recipe
Prep Time: 10 mins | Cook time: 20 mins| Serves: 2 - 3
Author:Hari Chandana P
Cuisine: South Indian
Recipe type: Dessert
Ingredients:
- ½ cup Raw Rice
- 1 cup Jaggery, powdered
- ¾cup Fresh Coconut Pieces
- ¼ cup Milk, boiled
- ½ teaspoon Cardamom Powder
- 2 tablespoon Ghee
- Cashews and Raisins as needed
- A big pinch of Baking Soda
Instructions:
- Wash and pressure cook the rice with one cup of water for 3 whistles.
- Turn off the flame and wait until the pressure gets released by itself.
- Take the coconut pieces in a blender / mixie and grind to a paste.
- Add ¾ cup of warm water to it and grind well.
- Strain in a fine cloth or strainer and collect the extract.
- Add another ¾ cup of warm water to the coconut and blend again.
- Strain and collect the milk.
- Combine the baking soda and milk and set aside. This will prevent milk from curdling.
- Add the powdered jaggery and coconut milk to the cooked rice and let the jaggery dissolves completely.
- Add the milk and cardamom powder to it and let it boil over a medium - low flame for about 10 minutes.
- When the mixture thickens, turn off the flame.
- This will continue to thicken as it cools down.
- Melt ghee in a pan. First fry the cashews and then raisins to golden color.
- Pour this over the rice mixture and combine well.
- Serve!
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Chintakaya Pulihora Recipe - How to make Raw Tamarind Rice - Varalakshmi Vratham Naivedyam Recipes
If you are looking for more festival recipes then do check Modak, Daddojanam, Javvarisi Payasam, Poornam Boorelu, Pesara Poornalu, Paramannam, Panchamrutham and Peanut Sundal.
Chintakaya Pulihora – Raw Tamarind Rice Recipe
Servings: 2
Ingredients
- ½ cup Raw Rice
- 5 Raw Tamarind (approx. 3 inch sized tamarind)
- 1– 2 Green Chillies
- 2 Dried Red Chillies
- 2 tablespoon Peanuts
- ½ tablespoon Chana Dal
- ½ tablespoon Urad Dal
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Jaggery powdered (optional)
- A pinch of Hing
- 1 Sprig Curry Leaves
- 2 tablespoon Oil
- Salt to taste
Instructions
- Wash and pressure cook the rice for 3 whistles.
- Spread the cooked rice on a wide plate and let it cool completely.
- Pressure cook the raw tamarind with water for 3 whistles. Drain and let them cool.
- Peel the cooked tamarind and discard the peel.
- Add water and squeeze the extract out of the tamarind. Keep it aside.
- Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and fry them until golden brown color.
- Add the slit green chillies, red chillies, hing and curry leaves to it and fry for a couple of seconds.
- Add the raw tamarind extract, turmeric powder, salt and jaggery to the seasoned ingredients and mix well.
- Cook the mixture until the oil gets separates. Turn off the heat.
- Add this cooked mixture to the rice and combine everything.
- Serve!
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Homemade Chocolate Ice Cream Recipe | How to make Eggless Chocolate Ice Cream Recipe
Ingredients:
- 1 cup Fresh Cream
- ½ cup Milk, boiled & cooled
- ½ cup Cocoa Powder
- ¾ cup Sugar
- 2 teaspoon Vanilla Essence
Instructions:
- Combine the sugar and cocoa powder in a mixing bowl and mix.
- Add milk and vanilla essence and mix well without any lumps.
- Add the fresh cream and combine well.
- Blend this cocoa mixture in a mixer for a minute.
- Transfer it to a container. Cover and freeze till it is almost set.
- After that take out and blend it again until creamy.
- Pour back again in the same container and cover.
- Freeze till it is firm.
- Scoop and serve.
Adapted from Cusineart
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Soya Paratha Recipe - How to make Soya Paratha - Soya Chunks Recipes
Ingredients:
For the Stuffing:
- ½ cup Soya Chunks / Mealmaker
- 1 small Onion, chopped (approx. 3 tbsp)
- ½ teaspoon Ginger Garlic Paste
- ½ teaspoon Garam Masala
- ½ teaspoon Coriander Powder
- ¼ teaspoon Cumin Powder
- ½ teaspoon Red Chilli Powder or as required
- ⅛ teaspoon Turmeric Powder
- 2 teaspoon Oil
- Salt to taste
- 1 tablespoon chopped Coriander Leaves
For the Outer Layer:
- 1 cup Wheat Flour,
- 1 teaspoon Oil
- Salt to taste
Instructions:
- Bring water to a boil and switch off the flame.
- Add the soya chunks to the boiled water and keep it aside for 10 minutes.
- Rinse soya chunks in fresh water and squeeze all the water out. Do it twice to get rid of the raw smell.
- Put them in a mixie and pulse it for few times. Keep it aside.
- Take the flour, salt and oil in a mixing bowl and combine well.
- Add water little by little and knead into a soft and pliable dough
- The dough should not be too soft or hard.
- Cover the dough and set aside.
- Heat oil in a pan and add the chopped onions and ginger garlic paste. Fry till light brown.
- Add the soya and mix.
- Add the salt, red chilli powder, cumin powder, coriander powder and garam masala and mix until combined.
- Sprinkle a handful of water and cover with a lid.
- Let it simmer for about 3 - 4 minutes.
- Add the chopped coriander leaves and combine. Turn off the flame and let it cool completely.
- Make the dough into 5 round shaped balls and set aside.
- Divide the soya stuffing into round shaped balls and set aside.
- Roll each dough ball into a thick circle, place the soya stuffing in the center and bring the edges together and seal it.
- Dust some flour on board and roll it into a thin paratha.
- Heat a tawa / pan.
- Place the prepared paratha on the hot pan.
- Drizzle little oil and cook the parathas on both sides until brown spots appear.
- Remove from the pan and keep it in a roti basket or bowl. Keep it covered to maintain the softness.
- Serve hot with plain curd / raita and pickle.
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