Moong dal Khichdi

This is something I learnt from one of my friends and make it occasionally.I hope you enjoy this recipe.

Ingredients :

1 cup rice
1/4 to 1/2 cup green moong dal (split)
1 medium onion
1 medium tomato
1/2 spoon Ginger garlic paste
2 Green Chilli
mustard seeds,cumin seeds,turmeric,chilli powder,coriander powder,garam masala powder,curry leaves,vegetable oil,salt


Cooking Method :

Soak the rice and moong dal in water for 15-20 minutes.Take a (pressure) pan,heat the oil and add mustard seeds,cumin seeds,curry leaves,green chillies,ginger garlic paste,onion, tomato and fry it for few minutes.Then add some turmeric powder(for color), chilli powder(according to taste),coriander and garam masala powder(each around 1 tea spoon) and mix it thoroughly.Add salt to taste and fry it for few minutes.Now add the rice - dal soaked in water to this.Add water (around 3 cups) and pressure cook it for 3 whistles.

Alternatively, transfer the contents to rice cooker.For better taste use desi ghee instead of vegetable oil.Goes well with plain yogurt.

Kuzhi Paniyaram

I happened to taste paniyarams on the outskirts of Madurai on my way to Kuttralam last season.It was so good that I wanted to try it for myself sometime.Happened to do this few weeks back.Hope you enjoy!


Ingredients :

1 cup Idli rice
1 cup Ponni raw rice
1/2 cup Split urad dal
1/4 tsp Fenugreek seeds
mustard seeds,urad dal,chana dal,cut onions,shredded ginger,curry leaves,green chillies,coriander leaves,shredded coconut,oil/ghee,salt


Cooking Method :

Soak the top four ingredients in water for 4-5 hours before making the dough.Keep it overnight for it to ferment.Once fermented it should be ready for us to proceed further.Take a pan,heat the oil and add mustard seeds,chana dal,ural dal,onions,ginger,green chillies,curry leaves,coriander leaves and finally shredded coconut.Fry it for few minutes and add these contents to the fermented dough.Add salt to taste and mix the dough thoroughly.

Now take the paniyaram pan and warm it before adding ghee in the paniyaram holes.Make sure 1/4 to 1/2 of the hole is filled with ghee for the first round of panaiyarams.Now pour the dough in each of the holes.After few minutes turn the paniyarams around using a sharp wooden stick.After few minutes paniyarams are ready.Paniyaram goes well with coconut/tomato chutney.