Murungai Keerai Adai | Adai with Moringa Leaves

Sometimes, it is the dishes that I make most often that get left off the blog  because I am so focused on the something new and different. One such recipe is this recipe for Murungai Keerai Adai (Paruppu Adai with Moringa Leaves).

Murungai Keerai Adai | Paruppu Adai with Drumstick Leaves
Murungai Keerai Adai

I have the recipe for the healthy, protein-rich Paruppu Adai on the blog but have never written about this variant which ups the nutrition ante with the addition of the Moringa leaves.

Moringa leaves are the leaves of the drumstick tree.  While these leaves have suddenly become the flavour-of-the-year for their miraculous properties, they have been used in food (and other ways) in South India for centuries.

Murungai Keerai | Moringa Leaves | Drumstick Leaves
Murungai Keerai | Moringa Leaves | Drumstick Leaves

In fact, both the pods and the leaves of the drumstick tree are extremely nutritious and are commonly used in South India and Maharashtra. Do try my recipes for Shevgyachya Shenganche Pithla | Drumstick Pithla, and Andhra Drumstick Curry | Mulakkada Kura.

Coming back to Paruppu Adai with Moringa Leaves, this is a traditional dosa recipe from Tamil Nadu. Paruppu Adai is a dosa made with many lentils (dals) and this makes it protein-rich. Adding Moringa leaves to Paruppu Adai makes it both more nutritious and delicious. It also changes the flavour profile a bit and that is a welcome change.

Paruppu Adai with Moringa Leaves served with jaggery
Paruppu Adai with Moringa Leaves

How to Make Murungai Keerai Adai | Paruppu Adai with Moringa Leaves

Paruppu Adai with Moringa Leaves
Prep Time
10 mins
Cook Time
30 mins
Soaking Time
4 hrs
Total Time
40 mins
 

Paruppu Adai is a traditional dosa from Tamil Nadu. It is made with a variety of dals and that makes it protein-rich. Adding Moringa leaves (drumstick leaves) to this dosa makes it more nutritious and delicious. 

Course: Breakfast, Brunch
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 8 Dosas
Author: Aruna
Ingredients
  • 1/2 Cup Rice
  • 1/4 Cup Tuvar Dal, Split Pigeon Pea
  • 1/4 Cup Chana Dal, Split Bengal Gram
  • 2 tbsp Moong Dal, Green Gram
  • 1 Cup Moringa Leaves
  • 1 tsp Asafoetida, Hing
  • 1/2 tsp Turmeric Optional
  • 3-4 Red Chillies
  • Salt to Taste
  • Oil for Making Dosa
Instructions
Making the Batter
  1. Mix together the rice and the dals.

  2. Wash and soak in 2-3 cups water for at least 6 hours.

  3. Drain the water.

  4. Grind the soaked rice-dal mix with the red chillies, asafoetida, turmeric, and salt to a thick batter. Add water as required. Adai batter should be thick such that it slides off the ladle. 

  5. In a kadai or wok, over low flame, heat about 1 tsp oil.

  6. Add the moringa leaves and stir-fry till they soften a bit.

  7. Add the moringa leaves to the Adai batter and set the batter aside for about 10 minutes.

Making the Paruppu Adai with Moringa Leaves
  1. Over medium flame, heat a tava or a griddle.

  2. Add a few drops of oil and grease the surface well.

  3. Add a ladle of batter in the centre of the pan and spread quickly to form a circle using the back of the ladle.

  4. Drizzle a few drops of oil at the edges of the Adai. Let the Adai cook for about 2 minutes.

  5. Using a spatula, loosen the edges of the adai and systematically work your way to the centre. 

  6. Lift the edges of the adai and check if the side touching the tava is golden brown.

  7. Flip the adai over and let it cook for a minute.

  8. Serve the Paruppu Adai with Moringa Leaves hot with some homemade butter and jaggery.

Recipe for Murungai Keerai Adai | Paruppu Adai with Moringa Leaves with Step-by-Step Instructions

  1. Making the Adai Maavu (Batter)
    1. Mix the rice and dals together.
    2. Wash them well under running water and soak in 2 to 3 cups of water for at least 6 hours.
    3. After the rice+dal mix has been soaking for 6 hours, drain all the water.
    4. Add the dal+rice mix to a large grinder jar along with salt, turmeric, red chillies, and asafoetida.
    5. Add a little water. I added about 1/4 cup.
    6. Grind the soaked rice-dal mix into a coarse thick paste.
    7. Transfer into a bowl.
    8. In a kadai/wok, over medium flame, heat 1 tsp oil and add the Moringa leaves.
    9. Stir-fry till they soften and shrink a bit.
    10. Add the Moringa leaves to the Paruppu Adai batter.
    11. Mix well.
  2. Making the Paruppu Adai with Moringa Leaves
    1. Over medium flame, heat a tava or a griddle.
    2. Add a few drops of oil and grease the surface. I would recommend this even for non-stick tavas.
    3. Lower the flame. I do this to ensure the tava does not get too hot. If it is too hot, the batter will stick and cannot be spread easily.
    4. Pour a ladle of batter into the centre of the tava and spread outwards to form a thick dosa. I would recommend using a heavy ladle as it helps spread the dosa batter evenly.
    5. Now increase the flame and let the adai cook. You can drizzle a few drops of oil along the edges of the adai, if required.
    6. Cook the adai till the surface dries out. Turn the tava, if required, to ensure even cooking.
    7. Using a spatula, loosen the edges of the adai and lift a bit to check that the side touching the tava is golden brown. If not, cook further.
    8. Using the spatula, loosen the entire adai, starting from the edges and going towards the middle.
    9. Flip the adai over and drizzle a few drops of oil along the edges.
    10. Let the adai cook for about a minute or so.
  3. Serve hot with jaggery and fresh white butter.
  4. Repeat the steps to make the rest of the adai.
Murungai Keerai Adai with Jaggery
Murungai Keerai Adai with Jaggery

Ragi Idiyappam | Perfect Springy, Soft, Healthy String Hoppers

I have been meaning to post the recipe for Idiyappam for the longest time, but it was always on the back burner. This week’s Foodie Monday Blog Hop theme of Steamed Dishes came as the perfect vehicle for me to post this recipe. In addition, because I am trying to incorporate millets into my diet, I decided to post the recipe for Ragi Idiyappam.

Springy, Soft, Perfect, Ragi Idiyappam
Springy, Soft, Perfect, Ragi Idiyappam

I love Idiyappam because it is so light and yet filling. It is, in fact, my preferred breakfast when I am in Tamil Nadu or Kerala on vacation. I love eating it with sweetened milk or sweetened Coconut milk. On days when I want a savoury accompaniment, I eat it with Vegetable Kurma or Vegetable Stew, or spicy Sherva.

I chose to make Ragi Idiyappam because Ragi (Finger Millet) is easily available and is very nutritious. Ragi is also known for its cooling properties and is one of the best sources of Calcium. In fact, Ragi Ambli is a very popular breakfast in South India while Ragi Rotti and Ragi Sangati/Ragi Mudde is commonly eaten for lunch.

Read more about Ragi at https://millets.wordpress.com/millets/ragi-finger-millet/

Ragi Idiyappam
Ragi Idiyappam

How To Make Ragi Idiyappam

Ragi Idiyappam | String Hoppers with Finger Millet Flour
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This is the recipe for the perfect springy soft Ragi Idiyappam. It is light on the stomach, delicious and super nutritious to boot. 

Course: Breakfast
Cuisine: Indian, Kerala, South Indian, Tamil Nadu
Servings: 6 People
Author: Aruna
Ingredients
  • 1 Cup Ragi Flour
  • 1/2 + 1/2 tsp Oil
  • Salt to Taste
  • Boiling Water
Instructions
Making the Ragi Idiyappam Dough
  1. Add the salt to the ragi flour.

  2. Add boiling water in small amounts and mix with a spoon till it starts to form a ball.

  3. Wait for a couple of minutes for the dough to cool.

  4. Knead with fingers to form a ball.

  5. Add 1/2 tsp oil.

  6. Mix well.

  7. Set aside for 5 minutes.

Making the Ragi Idiyappam
  1. Pour water into the steamer/pressure cooker for steaming the Idiyappam and bring to a boil.

  2. Grease the slots of idli plates.

  3. Divide the dough into 4 to 6 portions.

  4. Fit the medium sev plate into a Chakli press.

  5. Add one portion of dough into the Chakli press and create a nice circle in each slot of the idli plate.

  6. Repeat the process till all the dough is used up.

  7. Steam for 6 to 8 minutes.

  8. Turn off the heat and let the steamer rest for 10 minutes.

  9. Open and gently demold the Ragi Idiyappam.

  10. Serve hot with sweetened milk, sweetened coconut milk, Vegetable Kurma or Vegetable Stew.

 

Ragi Idiyappam - Ready to Eat
Ragi Idiyappam – Ready to Eat

Step-by-Step Method for Making Ragi Idiyappam

  1. First Make the Dough for Ragi Idiyappam
    1. Boil about 1 cup water and let it simmer.
    2. Mix the salt to the ragi flour.
    3. Now add a small amount of the boiling water to the ragi flour.
    4. Use a spoon to mix and add a little more water.
    5. Repeat steps 3 and 4 till the dough starts to form a ball.
    6. Let the dough to cool a bit and then use your fingers to form a soft dough ball.
    7. Now add 1/2 tsp oil and mix well.
    8. Set the dough to rest for for 5 minutes.
  2. Making the Ragi Idiyappam
    1. First bring the water in the steamer or pressure cooker for to a boil. It is important that the Idiyappam starts steaming immediately.
    2. Using a few drops of oil, grease the slots of idli plates.
    3. Using the medium sev plate into a Chakli press and a small amount of dough, create a nice circle in each slot of the idli plate.
    4. Repeat the process till all the dough is used up.
    5. Steam for 6 to 8 minutes.
    6. Turn off the heat and let the steamer rest for 10 minutes.
    7. Open and gently demold the Ragi Idiyappam.

      Ragi Idiyappam
      Ragi Idiyappam
    8. Serve hot with sweetened milk, sweetened coconut milk, Vegetable Kurma or Vegetable Stew.

See what my fellow bloggers at the Foodie Monday Blog Hop have posted at:

Paruppu Urundai Mor Kuzhambu from Tamil Nadu

Paruppu Urundai Mor Kuzhambu is a specialty from Tamil Nadu. It is essentially steamed lentil balls in a coconut-spiced yogurt gravy and a variation of the Paruppu Urundai Kuzhambu that I had posted last year.

The main difference between the two dishes is the source of tangy taste; Paruppu Urundai Kuzhambu uses tamarind while Paruppu Urundai Mor Kuzhambu uses sour yogurt. Each is delicious in its own way and so I make both alternately.

I actually can eat either of these dishes as a meal by itself, especially the Paruppu Urundai Mor Kuzhambu . 

Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

How to Make Paruppu Urundai Mor Kuzhambu

Serves: 4

Soaking Time: 2 hours

Cooking Time: 45 Minutes

Ingredients for the Paruppu Urundai

  1. Tuvar Dal or Split Pigeon Pea – 2/3 Cup
  2. Red Chillies – 4
  3. Turmeric – 1/4 tsp
  4. Asafoetida – A Large Pinch
  5. Salt to Taste

Ingredients for the Mor Kuzhambu

  1. Yogurt, Dahi – 1 Cup
  2. Grated Coconut  – 1/3 cup
  3. Rice Flour – 1 tsp
  4. Green Chillies – 3
  5. Turmeric – 1/4 tsp
  6. Sesame Oil – 1 tbsp
  7. Mustard Seeds – 1 tsp
  8. Fenugreek Seeds – 1/4 tsp
  9. Curry Leaves – A Few
  10. Salt to Taste

Method to Make the Paruppu Urundai

  1. Wash and soak the Tuvar Dal in 2 cups of water for 2 hours.
  2. Drain the water and leave the soaked Tuvar Dal in the colander for about 15 minutes to drain completely.

    Paruppu Urundai Kuzhambu - Drain the Soaked Dal
    Drain the Soaked Dal
  3. Add the soaked dal to the grinder.
  4. Add salt, red chillies, turmeric, and asafoetida.

    Paruppu Urundai Kuzhambu - Grind the Dal, Red Chilli, Turmeric and Salt
    Grind the Dal, Red Chilli, Turmeric, Asafoetida, and Salt
  5. Grind to a coarse paste.

    Paruppu Urundai Kuzhambu - The Ground Paruppu Urundai Paste
    Paruppu Urundai Kuzhambu – The Ground Paruppu Urundai Paste
  6. Add the paste to a cold wok or Kadhai.

    Paruppu Urundai Kuzhambu - Dry Roast the Paste
    Dry Roast the Paste
  7. Dry roast the paste till the raw smell disappears and the paste dries out just bit. Do not fry the paste too much because then the Urundai will be rock hard.

    Paruppu Urundai Kuzhambu - The Roasted Paste
    Paruppu Urundai Kuzhambu – The Roasted Paste
  8. Let the paste cool.
  9. Divide the paste into 12-16 equal portions.
  10. Roll each portion into a ball (urundai).

    Paruppu Urundai Kuzhambu - Make the Urundai
    Make the Urundai
  11. Set aside the Paruppu Urundai.

Method to Make the Paruppu Urundai Mor Kuzhambu

  1. Beat the yogurt till smooth.
  2. Add 2/3 cup water to the yogurt and whisk well.
  3. Add salt and turmeric.
  4. Set aside.
  5. Using a little water, grind the grated coconut, green chillies, and rice flour to a smooth paste.
  6. Add the coconut paste to the yogurt and mix well.
  7. In a large vessel or wok, over medium heat, heat the sesame oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Add the fenugreek seeds and stir-fry till they just start to change colour.
  10. Add the curry leaves and split red chillies.
  11. Stir-fry for a few seconds.
  12. Turn the heat down to low.
  13. Add about 1/4 cup water.
  14. Add the spiced yogurt gravy.
  15. Turn up the heat to low-medium and let the yogurt gravy simmer.
  16. Add the Paruppu Urundai to the simmering gravy. The Paruppu Urundai will sink to the bottom.
  17. Over low-medium heat, continue to boil the Mor Kuzhambu till the Paruppu Urundai float to the top. This is how you know the Urundai are cooked. The Kuzhambu would have also thickened and reduced in quantity at this stage.
  18. Turn off the heat.
  19. Add salt and mix well.
  20. Serve Paruppu Urundai Mor Kuzhambu with steamed rice.
  21. Enjoy!
Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

Notes:

  • Instead of frying the lentil paste, you can shape the raw paste into balls and steam them as well. If you plan to use this technique, please ensure you are using very little water while grinding the paruppu.

Therattipal | Palkova – Gokulashtami Recipe

I had intended to make Palkova or Therattipal for Gokulashtami this year but time ran away with me. 🙂 Primarily because I was enjoying a wonderful 5 Concert series in the run-up to Krishna Jayanti. So on Gokulashtami this year I settled for the quick and easy Mosaru Avalakki, Aval Payasam, and Puli Aval.

Then yesterday I made Therattipal (called Palkova in Andhra) primarily because I love it and was so longing for it. Making this 2-ingredient dessert is quite easy. However, it needs loads of patience and stamina (it took me close to 2 hrs to make this) and a tad bit of muscle power for the constant stirring.

There are 2 places I look for Therittipal or Palkova; Aavin in Chennai and at the Vijaya Milk counters in Tirumala. Each is special in its own way; at Aavin it is dark brown and quite caramely in taste, while in Tirumala it is white and quite sweet.

Therattipal or Palkova

How to Make Therattipal or Palkova

 

Therattipal | Palkova - Gokulashtami Recipe
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
 
Therattipal or Palkova is essentially milk reduced to a solid and sweetened with sugar. It is popularly made on Diwali and Gokulashtami.
Course: Dessert
Cuisine: Indian
Servings: 1 .5 Cups
Author: Aruna
Ingredients
  • Milk - 1 Litre Full-fat milk preferred
  • Cup Sugar - 1/4
  • tsp Cardamom Powder - 1/8   optional, I did not use any
Instructions
  1. In a heavy-bottomed vessel, boil the milk.
  2. Turn the flame down to medium, and continue to simmer the milk while stirring constantly. You have to stir constantly. Otherwise, it will burn.
  3. Keep scrapping the milk solids that form along the wall of the vessel and mixing it back into the milk.
  4. Cook the milk till it becomes very thick and almost solid.
  5. Turn the flame to low.
  6. Add the sugar and mix well. At this point, it will become a bit more liquid again because of the water in sugar.
  7. On a low flame, keep cooking the mix while stirring constantly till the water from the sugar disappears and the Therattipal comes together.
  8. Remove into a plate or bowl and let it cool. I always do this otherwise it continues to cook in the hot vessel.

 

Palkova or Therattipal

 

Mammidi Allam Mukkalu | Manga Inji | Mango Ginger

Mammidi Allam Mukkalu, Manga Inji, Mango Ginger pieces in lemon juice along with some green chillies

Mammidi Allam Mukkalu! The very term makes my mouth water. Mammidi Allam (also known as Manga Inji or Mango Ginger) is a special type of ginger that has the aroma of raw mangoes.

The simplest way to enjoy it is to pickle it for a day or two in lemon juice with some green chilly pieces. The result is a tangy, spicy pachadi that is a phenomenal side dish for Majjiga Annam (Curd Rice/Thayir sadam) or Mudda Pappu Annam (Plain Boiled Tuvar Dal and Rice).

How to Make Mammidi Allam Mukkalu | Manga Inji | Mango Ginger Pieces

Mammidi Allam Mukkalu or Manga Inji
Prep Time
10 mins
Total Time
10 mins
 
Mammidi Allam or Manga Inji is a special type of ginger that has the aroma of raw mango. This simple recipe celebrates the taste of this wonderful root.
Servings: 1 Cup
Author: Aruna
Ingredients
  • 200 Gms Mammidi Allam or Manga Inji
  • 6 to 8 Green Chillies
  • 6 to 7 Lemons
  • Salt to Taste
Instructions
  1. Wash and peel the Mammidi Allam.
  2. Chop into small pieces. You could even julienne it.
  3. Chop the green chillies to fine pieces.
  4. Mix the chopped ginger, green chillies, and salt.
  5. Add the lemon juice and mix well.
  6. Store in a clean, dry glass or ceramic jar.
  7. Let it pickle for 2 or 3 days.
  8. Serve with curd rice, or with plain hot rice and a little sesame oil.
Recipe Notes

You could add a pinch of turmeric and some red chilli powder, if you so wish.

 

Mammidi Allam Mukkalu or Manga Inji