Palakottai Puttu | Jackfruit Seeds Stir fry | Palakottai Podimas

Palakottai Puttu, a delicious and easy to make dish with jackfruit seeds. Jackfruit seeds are totally edible and have a mild sweet taste.

Jackfruit seeds have two outer skins. The first skin is like thin wax paper and it's non-edible and should be removed before or after cooking. The second skin is brown in colour(just like peanuts) and it's edible so no need to remove the brown skin.

Jackfruit seeds are commonly boiled & seasoned with salt and served as snack.I grew up eating jackfruit seeds a lot and in our family apart from eating jackfruit seeds as a snack, we  also include it in many curries and have it as a side dish for our meal.

This Palakottai Puttu is one of my favourite ways of using jackfruit seeds when i have in abundance. When i was in India last time, Amma made this puttu as accompaniment for our meal and I simply loved it. Ever since i've wanted to make this on my own! 

Here we rarely buy a small piece of jackfruit and it doesn't have a lot of seeds to try this puttu. But last week, we bought a big piece of jackfruit and left with a lot of jackfruit seeds. So the very next day i made this as sidedish for our meal. 

Now let's check out on how to make this palakottai puttu

Palakottai Puttu

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Palakottai Puttu, Jackfruit Seeds, Jackfruit seeds stir fry,palakottai Palakottai Puttu, a delicious and easy to make dish with jackfruit seeds.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Palakottai/Jackfruit seed - 1/2 cup
Onion(small) - 1
Green chilli - 1 
Salt - to taste
Grated Coconut - 2 tsp
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few 

Procedure

First peel the white skin of the jackfruit seeds. Take a jackfruit seed ,with sharp knife gently make a slit in the outer skin, then with your fingers, you can peel it off.

Similarly do the same for the rest of the jackfruit and keep it ready.

In a pressure cooker, add the jackfruit seed, water(just enough to cover it) and  cook it for 3 whistles.

Let the jackfruit seeds cool and put it(i have boiled more than 1/2 cup of jackfruit seeds but using only 1/2 cup for making the puttu) in the blender/mixie jar and pulse it for a couple of times and keep it ready, Next slice the onions thinly and slit the green chilli.

Heat a pan, add the coconut oil and let it melt. Then add the mustard and urad dal. Let the mustard crackle.

Then add the curry leaves followed by onions, green chilli and a pinch of salt. Saute till the onions are soft.

Next add the grounded jackfruit seed, grated coconut and the required salt. 

Give a good mix, let it in the flame for 2-3 mins and the switch off the flame. Transfer into a serving bowl and it's ready to eat!

Tasty and flavourful Palakottai Puttu ! 

Related : How to make Jackfruit payasam

Notes:

• Jackfruit seeds need very less salt, so add a little bit of salt and give a taste test. if needed add more !
• After added the jackfruit seeds in the pan, don't cook it for longer time. It makes the curry dry.
• Coconut oil gives great flavour so i highly recommend to use it. 

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Cherupayaru Thoran | Pachai Payaru Thoran | Onam Sadya Recipe

Cherupayaru Thoran, a delicious and easy to make healthy accompaniment from green moong dal. Green moong dal is know by various names in South India like "Pachai Payaru","Siru Payaru" & "Cherupayaru" and it's commonly made as accompaniment for breakfast in south tamilnadu & kerala along with puttu,kali & kanji varieties. 

Recently when i search for onam recipes, i came to know that this cherupayaru is also served as one of the sadya menu in Onam festival. Though it sounds so simple, it tastes so  awesome with wonderful coconut flavor. If you haven't tried this recipe before, do give it a try, it can even be served as snacks for the evening time too like the sundal. Now let's check out the recipe.

Cherupayaru Thoran | Pachai Payaru Thoran

Preparation Time : 6 hrs | Cooking Time : 15 mins | Serves : 2-3 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Green Moong Dal -1/2 cup
Salt - to taste

To grind

Grated coconut - 2 tbsp

Peal onion - 1 nos

Garlic pods-1(small)

Cumin seed- 1/4 tsp
Turmeric powder - 2 pinch
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Red chili -1 
Curry leaves- few

Cherupayaru Thoran,Pachai Payaru Thoran,Onam Sadya Recipe Cherupayaru Thoran, a delicious and easy to make healthy accompaniment from green moong dal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Procedure

First soak the green moong dal for 6 hrs, then discard the soaked water and add into the pressure cooker along with fresh water.

Add salt enough for dal and pressure cook it for 2 whistle. 

Add all the ingredients listed under "To grind" into mixie jar and grind into coarse mixture.Heat the pan with coconut oil and temper the ingredients listed under "To Temper". 

Then add the grounded coconut mixture and saute it in the oil for 3-4 mins, then add the cooked moong dal.

Mix it well with the tempering and let it set in the flame for few more mins and then switch off the flame.

Tasty and healthy Pachai Payaru Thoran is ready. Serve it as the accompaniment for breakfast or lunch. We had it with Ragi Puttu.

Related: How to make Mor Curry / Pulissery

Notes:

• If you soaked the moong dal for overnight, then one whistle is enough for pressure cooking the moong dal.
• To want more spice, add a green chili along with "To grind" ingredients and grind it.
• Coconut oil gives great flavor to this thoran.
  

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Samba Rice Puttu | Samba Arisi Puttu | Puttu recipe

Samba Arisi Puttu is a delicious steamed cake from the samba rice flour and coconut. Samba rice is a variety of rice grown mainly in south India, it has reddish color and distinct taste & aroma compared to regular white rice and also it's believed to be more healthier than the normal rice.

This samba rice puttu is my personal favorite puttu among all the puttu(rice puttu, rava puttu, ragi puttu) we make at home. Samba rice has that unique color and flavor, that makes the puttu more delicious and flavorful.So if you haven't tried this puttu before, do give it a try, i'm sure that you would love this unique taste and aroma.

Still we're in the process of transition into new place, so for the past few months, we have been traveling continuously and i hardly find time to cook anything. Mostly we're having the food prepared by family members and i'm quite enjoying this no cooking & cleaning time. 

Even if i cook at my mil's or mom's place, it's difficult to shoot food photos since usually i take lot of time to shoot the final phots and that's not possible when every one waits for me to have food. But today morning, somehow i had prepared everything earlier for this puttu and took the photos as quick as possible since it's been really long time since i have posted a recipe here and now tada, here i'm with the post.

Samba Rice Puttu

Preparation Time : 10 mins | Cooking Time : 7 mins | Serves : 1 
Recipe Category: Breakfast/Snacks | Recipe Cuisine: Indian

Ingredients
Samba Rice flour - 1/2 cup
Grated Coconut - 1/4 to 1/3 cup
Coconut Water/Water - as needed
Salt - 1/4 tsp
Sugar,ghee & banana - as needed for serving.

Procedure

Take the samba rice flour, measure and put it in a bowl, add the salt.

Mix it all well together, then add coconut water little by little and mix it well with the flour.

The flour should be hold the shape when you press it with your fist  and again it should be crumble when you crumble it with your fingers . That's the right way to check the consistency of the flour. And also make sure that there is no lump in the flour.

Now take the Puttu Kuzhal(Puttu maker). Add the small plate with hole(it comes with puttu maker itself) in to it. First start off with the 1 or 2 tbsp of grated coconut.

Next add the flour for about 1&1/2 inch thickness.Repeat the process and finish off with grated coconut on the top. Cover the puttu maker with the lid.

Place the puttu maker in the cooker instead of weight and steam it for 5- 7 mins. Tasty Samba Rice Puttu is ready.

Drizzle some ghee on top and serve it with sugar and banana.

Related: How to make Ragi Idiyappam 

Notes:

• I have used coconut water from one coconut and for the remaining i have used regular water.
• Depends on your preference, you can more or less of grated coconut.
• To get the perfectly shaped puttu, the amount of water used is very important. For me it takes around 1/4 cup of 1/2 cup of flour.
• If the amount of water is less, then the puttu will not hold the shape and also it's very dry.
• Remove the lumps , while mixing the flour.
• Once you washed the puttu maker, wipe the inside of the puttu maker with tissue paper/kitchen towel, before adding flour. It helps to avoid the flour sticks to the maker, so that you will get perfectly shaped puttu.
• Once you mix the flour with water, immediately steam it, if you make large quantity, do it in batch. It will avoid the flour to become dry.
• If you dont have puttu maker, steam it in idly pot.
• I used store bought flour, if you are using fresh home made flour,it doesn't require this much water.
  

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Collection of Sundal Recipe | Navarathri Recipes | Golu Recipes

As Navarathi/Golu season is coming nearby, thought of making the collection of sundal recipe that i had shared earlier,since sundal is the most common snacks prepared for the Golu/navarathri evenings . It's the most easiest prasadam that you can make in bulk and  distribute to the friends and families who pay visit to the Golu in the house.  Here is the quick recap of all the sundal and the most authentic sweet puttu from the scratch. I know that the collection hasn't have lot of recipes, but it has the most common and easily prepared recipes,hope this helps to plan your navarathri prasadam menu in a small way.  

Karamani Sundal	Chickpeas Sundal	Green Moong dal Sundal
Pattani Sundal	Peanut Sundal	Kondakadalai Sundal
Poom Paruppu	Sweet Corn Sundal	Sweet Puttu

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Beetroot Poriyal | Beetroot Thoran | Accompaniment for Rice

Beetroot Poriyal, a simple and easy to make accompaniment with beetroot. In our home, we usually make beetroot poriyal with the grated beetroot and call it as "Beetroot Puttu" and if you're interested , check out the beetroot puttu recipe here. 

But for a very long time, i wanted to make the restaurant style beetroot poriyal which is usually served as accompaniment for the typical South Indian meal menu. A few months back only i had tried it for the first time and we really liked it , so now it becomes the regular accompaniment for our lunch.

Haven't tried anything special for this poriyal, simply make it as how i normally make the other poriyal, but cutting the beetroot into small cubes really helps to blends the flavour very well. Now let's checkout how to make this beetroot poriyal.

Beetroot Poriyal | Beetroot Thoran

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Beetroot Poriyal,Beetroot Thoran,Restaurant style Beetroot poriyal, Beetroot Poriyal, a simple and easy to make delicious accompaniment with beetroot.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Beetroot - 1 
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1/2 tsp
Pearl onion - 1  
Garlic - 1 pod
Green chilli - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leaves - few

Procedure

Cut the beetroot into small cubes, for that  first peel the beetroot, cut into the thin circles, stack the beetroot circles and cut them into thin stripes and then cut into small cubes.

Heat a pan with water(just enough to immerse the beetroot), add the beetroot when it comes to boil. Add enough salt and cover cook the beetroot till it's soft.

Add the ingredients listed under "To Grind" into mixie jar and grind into coarse mixture and add into the beetroot,mix it well. Let all the water evaporates.

Finally add the grated coconut, mix it well and switch off the flame. Temper the ingredients listed under to temper and add into the beetroot poriyal.

Tada, Tasty and healthy beetroot poriyal is ready. Serve as the accompaniment for your rice.

Related: How to make Beetroot Rice 

Notes:

• Cut the beetroot into small cubes, it helps to cook them quickly.
• Adjust the green chili as per your taste.
• Coconut oil gives enhanced flavor to the poriyal, but you can use the regular cooking oil too.
• As i don't have pearl onions in stock, i have used the equal amount of red onion.
  

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Mani Pittu | Mani Puttu | Srilankan Pittu | Breakfast Recipe

Mani Pittu, a Sri lankan steamed breakfast recipe made from rice flour. Few months back, when i chose Srilankan recipe for BM, this recipe caught my attention. 

Actually it's not a new recipe to any Indians at least  to South Indians, it's like a combination of idiyappam, puttu and kozhukattai, Yes, three in one recipe. 

My idiyappam and puttu collections in the blog tells you that how much i like them both, so without a second thought i had given this recipe a try on the every next day and I really love the way this putt/pittu is being made. 

Though it involves a lot of labor & time, i really enjoy the process of making this pittu and of course enjoy eating it too!!!
  
In Sri lanka , this puttu is mainly served as breakfast and in sometimes served as dinner also. Usually this pittu is served along with linu mirus or/and coconut milk or simply with sugar.

I have chosen the easy one and served it with sugar and it tastes absolutely delicious. By looking at the ingredients, you knew it sounds exactly like our idiyappam, but what make this interesting is how it's been made !!! Before check out the recipe, if you like to know what i have shared on the yesterday under International Breakfast, here it is 
Day 1 - Mysore Masala Dosa from India

Mani Pittu

Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Srilanka

Ingredients
Rice Flour - 1 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste
Grated Coconut - as needed

Procedure

First heat the water in a sauce pan along with salt and oil.

When the water comes to boil, switch off the flame and remove from heat. Measure & take the flour in a bowl,add the water little by little into the flour.

Mix it with spatula gently until all comes together. Now take the idiyappam maker, take a log of dough and add into the idiyappam maker, close it with lid and keep it ready.

Here in this recipe, i have used the disc with small holes as shown in below image. Take a sheet of paper and place it on the working area, place the sieve on top of that paper.

Sprinkle rice flour generously on the sieve, then squeeze the idiyappam maker, when the string reaches about 1/2 to 1 inch length, stop squeezing and shake the idiyappam maker, the strings falls in to the rice flour. Similarly do it two or three times, make sure that the strings should spread evenly on the sieve.

Now sprinkle little extra rice flour on the top and then lift the sieve & gently tap on the sides of the sieve to remove the excess flour. 

Transfer the strings into the plate. Do the same for the remaining dough. Now to make the mani pittu, take the grated coconut.

In a puttu maker, add the disc and then the grated coconut.

Gently take a 2 or 3 handful of rice strings and add into the puttu maker. Again add the coconut. Repeat the steps and finish off with the coconut on the top.

Close the puttu maker with lid and steam it for 5-7 mins and then gently remove the pittu with the stick that comes along with puttu maker.

Tada, Mani Puttu is ready. Sprinkle some sugar and serve.

Related: How to make Srilankan Chicken Curry

Notes:

• Depends on the flour quality, you may need more or less water,so always boil extra 1/4 of water.
• Add water little by little  into flour. If you add more water, then the rice string would be sticky and the pittu would be clump together. 
• Sesame oil gives wonderful aroma to the pittu
• Though the strings are non-sticky, after cooking, it all stick together and come as single pittu(like our regular puttu)from the puttu maker, again when you touch, each string comes off separately.
• Be generous while sprinkle rice flour on the string, otherwise it stick together.
• Depends on the size of your sieve, squeeze the strings in batch and also squeeze evenly on the entire sieve, don't squeeze on one place, it easily clumps together.
  

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