Sourashtra Recipes

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HOW TO PREPARE JAGGERY PONGAL?

This post is about the preparation of a sweet named jaggery pongal which is commonly prepared by South Indians during pongal festival and other important occasions.The method of preparation differs from normal preparation of sweet pongal. This is sourashtra people's method of preparation.

Jaggery pongal is also called as Sakkarai pongal in Tamil and Gullu pongal in Sourashtra.

Gullu pongal (Sakkarai pongal)

Ingredients: Raw Rice(pacharisi)- 200 gm

 Milk- 200 ml

 Jaggery (powdered)- (500-600) gm

 Ghee- 200 gm

 Cashewnuts- 2 tbsp

 Raisins(Kismis)- 2 tbsp

 Cardamoms (powdered)- a pinch

 Camphor crystals (pachai karpooram)- a small pinch

 Nut Meg(jathikai) -1 small piece grated or powdered(Optional)

Preparation time : 45 minutes

Serves - 4 

Preparation:

Take a pot or a vessel with strong base. 

Pour the milk to it.
Add water immediately to it.Add 4 parts of water to 1 part of rice.

Heat and allow it to boil for 10 - 15 mins.
After that, add the soaked raw rice (soak the raw rice for 10 mins). Turn the stove to Sim (low flame).
From the vessel, take away 2 ladles of water and dissolve the powdered jaggery with that water.Filter it with a tea filter so the dust particles in the jaggery will be removed.

Add the filtered jaggery syrup directly to the raw rice. 

Repeat the process until all the jaggery gets dissolved well.
Change the stove to full flame. Stir it well. Boil it until all gets blended.
Again turn to sim (low flame).Stir it continuously.When the rice is partially boiled, add a spoon of ghee, stir it well and again add a spoon of ghee.
After the rice is fully boiled, add crushed cardamon,a small pinch of camphor crystals and nut meg and then turn off the stove.

For toppings, heat 1 table spoon of ghee in a kadaai, add cashewnuts and fry it till it turns to light golden brown.Add raisins(Raisins should be added when the cashews are half fried) and fry it till it bulges. 

Add the toppings to the pongal and stir it well!

Yummy Sweet Jaggery Pongal is ready to eat!!!

PANNER BUTTER MASALA IN HOTEL TASTE

Hey all, isn't mouth watering on seeing the name itself ;) This method of preparing Panner Butter masala tastes as how it tastes in hotels.It is very simple and easy to do.Only few ingredients are required to prepare this Panner butter masala.

INGREDIENTS

Bay leaf (Brinji Ilai) - 1

Cardamom - 1

Star anise(Natchattira sombu) - 1

Big onion - (2-3)

Tomato - (6-8)

Ginger garlic paste - 2 tbsp

Garam masala - 1 tbsp

Red chili powder - 1/2 tbsp

Butter- 4 tbsp

Salt

Oil

Ajinomoto - a pinch(Optional)

PREPARATION

Heat oil in a kadai. Add bay leaf,cardamom and star anise and fry it.

Add chopped onions and fry it till brown.Turn off the stove and allow it to cool.

Grind the fried onions along with the spices in a mixie and make a paste.

Grind the tomato separately in a mixie and make it as a puree.

Heat little oil in a kadai and add ginger garlic paste to it.

Add the onion and spices paste and cook for sometime.

Add the tomato puree and cook well.

Add 2 tbsp of butter,red chili powder,salt and garam masala.

Add very small pinch of ajinomoto and cook for sometime.

Turn off the stove and finally add 2 tbsp of butter.

BRINJAL CHUTNEY(VANGI BUDITH)

Brinjal chutney is called as Vangi budith in Sourashtra. This is a Sourashtra cuisine.This is a side dish and goes well with Dosa,Idli,Ven pongal and Kadugu pongal (Mhuri pongal).

INGREDIENTS 

Brinjal sliced - 250g

Tomato chopped - (4-5)

Small onion chopped - (12-15)

Red chili - 5

Green chili - 1

Asafoetida - 1/4 tsp

Tamarind - a small piece

Mustard(Kadugu) - 1/4 tsp

Black gram(Urad dal / Ulutham paruppu) - 1/2 tsp

Curry leaves(Karuvaepilai)

Salt 

Oil

Preparation time - (15-20) min

Serves - 6

PREPARATION

Add the slicied brinjal,chopped tomato,chopped onions,4 red chili,green chili,few curry leaves,

asafoetida,tamarind and salt in a cooker.

Add around 1 tumbler of water to it and cook it till 2 whistles 

Mash the content in the cooker.

Strain the water and grind the veggies in a mixer grinder.


Grind the veggies into coarse paste

FOR SEASONING

Heat little oil in a kadai. Add mustard to it.

When it splutters add black gram,few curry leaves and 1 red chili and fry till black gram becomes golden brown.

Add the seasoning to the mashed mixture.

Vangi chutney is ready!!!! This is very easy and simple to prepare.This can be prepared in few minutes.

  

LEMON RICE(LIMBU PONGAL)

Here is the recipe for lemon rice in Sourashtra style.Lemon rice is very easy to prepare and can be prepared for picnic also.The side dish for lemon rice is Sambar ,coconut chutney or both.Some people have potato gravy also for lemon rice.

INGREDIENTS  

Raw rice - 200gm

Lemon - (1-2)

Oil

Mustard seeds - 1/2 tsp

Black gram (Ulutham paruppu) - 1/4 tsp

Split bengal gram (Kadala paruppu) - 1 tsp

Curry leaves -(10-12)

Red chili - 4

Turmeric powder - 1/4 tsp

salt

Preparation time- 30 minutes

Servers - 2

PREPARATION

Clean the raw rice with water and soak it for around 10 minutes.

Cook the raw rice.Add salt to the raw rice immediately before it starts to boils.

After the rice is cooked allow it to cool in a large plate specially available at shops to mix pongal.

Heat little oil in a kadai,add Mustard seeds to it.

When it splutters add black gram and split bengal gram till the pulses turn to light brown.

Add turmeric powder,curry leaves and red chili.Turn off the stove.

Extract the lemon juice in a small cup and add required salt and mix it well with the lemon juice.

Now mix all the seasoned items and the lemon juice to the cooked rice and spread it evenly.

Colorful and tasty Lemon rice is ready to eat !!!! :)

RUBBIN(NELLIKA/GOOSEBERRY PICKLE MASHED)

Hi all,This post tells u how to make Rubbin....Rubbin is a typical Sourashtra cuisine.The major ingredient Rubin is Gooseberry which is calles as Nellika in Tamil.Basically gooseberry is very good for health.Vitamin C is high in gooseberry.It is a good anti-oxidant,good for anemia.It helps in hair growth,purifies the blood and etc.Also a special feature of gooseberry is that it will never loose its benefit in any form.We can cut,fry or steam it.Its benefit never gets lost.

The method of preparation is as follows

INGREDIENTS  

Gooseberry/Nellika/Amla(Big) - 5

Ginger - 50g

Garlic - 50g

Green chili - 5

Asafoetida - 3/4 tsp

Salt

METHOD  

Steam the gooseberries.If using an oven make few holes on all sides before steaming.

Cut the steamed gooseberries and remove the seeds.

Add equal amount of ginger and garlic to the gooseberry.

Add green chili,asafoetida and salt to it.

Grind all in a mixie and make it into a paste.

Yummy Rubin is ready :) 

Rubin can be used as a side dish with Rasam rice and Curd rice.

Transfer the paste immediately in an air tight container and store in refrigerator.It can be used upto six months.Salt acts as a preservative.So no artificial preservative is required.

If not kept in air tight container it may turn black.

KADUGU PONGAL(MHURI PONGAL)

Kadugu(Mustard) pongal is a very simple,different and easy dish.It takes few minutes only to prepare. Pongal with mustard sounds new right!!! But the taste will be too good.It is a Sourashtra cuisine.

INGREDIENTS:

Raw rice - 200 gm

kadugu/Mustard - (2-3) tsp 

Curry leaves - (10-15)

Asafoetida/Hing - 3/4 tsp

Oil 

Salt

PREPARATION:

Clean the raw rice with water and soak it for 10 minutes.

Heat the oil in cooker. Add mustard.
When mustard splutters add curry leaves and asafoetida to it.
Now add two and half parts of water to rice and allow it to boil.
Add the raw rice to it.
Add salt once the rice started to boil and close the cooker with the lid.
Turn the stove to low flame and allow for 2-3 whistles.
Open the lid after the pressure is released.

Quick and tasty Mustard pongal is ready :):):)

The mustard pongal goes well with red coconut chutney,Brinjal chutney and sambhar.

The link for Brinjal chutney is as follows
 http://sourashtra-recipes.blogspot.in/2013/07/brinjal-chutneyvangi-budith.html

SWEET APPAM

INGREDIENTS

Dosa Batter

Palm Jaggery (powdered)

Fenugreek powder

Ghee/buter

PREPARATION

• Take 3 parts of Dosa rice batter for 1 part of whole black gram batter and mix both the batter.Do not add salt to it.
• Take a pan and add palm jaggery and little water to it.
• Heat the mixture and filter it.
• Add the palm jaggery to the batter.
• Repeat the process till required sweetness is obtained.
• Add 1\4 tbsp of fenugreek powder and mix it well.
• Heat the dosa tawa and pour a ladle of appam batter from the outer side of the tawa.It is different from normal dosa preparation method.
•  Close the dosa with the lid of the idli vessel and cook it for 5 minutes.
• Once the sweet appam is cooked well add ghee or butter and serve hot.

PILCHAR/RASAM

INGREDIENTS

Garlic - (2-3)

Rasam powder - 2 tbsp

Tomato - 1

Currry leaves - (8-10)

Asafoetida - 1/4 tbsp

Tamarind pulp - 1/2 cup

Coriander leaves

Salt 

PROCEDURE

• Peel the garlic ant put it in a vessel.
• Add rasam powder and salt.
• Crush the garlic using ladle.
• Crush tomato with hand and mash the mixture with ladle.
• Add curry leaves and asafoetida.
• Add the tamarind pulp and water.
• Heat the rasam till it boils and turn off the flame.
• Finally add chopped coriander leaves.    

LOASAN KOLKAR/POONDU KOZAMBU

INGREDIENTS

Garlic - 50 gms

Mustard - 1/2 tsp

Tamarind pulp - 1/2 cup

Curry leaves - (7-8)

Oil

Salt

Water

PREPARATION

• Heat oil in a kadai and add mustard to it.
• While the mustard sputters add curry leaves & peeled garlic and fry well till the garlic turns light brown.
• Add little water to kozambu podi and mix it well.Add it to the fired garlic.
• Add tamarind pulp,salt & 1 1/2 cup of water.
• Cook well till it becomes thick.

 poondu kozambu is ready.If desired chopped onions can also be added.

SUNDAL/CHICK PEA FRY/KACCHANNA SUNDAL

INGREDIENTS

Chick pea/Kondai kadalai/Sundal - 1 cup

Salt - 1/4 tsp

Water - 1/2 tsp

PROCEDURE

• Take a kadai/wok and heat it.
• Add sundal to it and fry it till the sundal starts changing its color.
• Dissolve the salt in water.
• Pour it as soon as turning off the stove.

       Sundal fry is ready.We can have it as a side dish for rasam rice,radish kozambu.We can eat it as such as a snack also.The sundal will become hard so we need strong teeth to eat this :p

NOTE

• We should continuously keep frying the sundal else it will be fried unevenly.
• If we want sundal to be soft add ghee as soon as sprinkling the salt-water solution.