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  • Roasted gram dry chutney

    Roasted gram dry chutney

    Jump to Recipe Print Recipe

    Roasted gram dry chutney or podi is one of the essentials in any kitchen. It pairs well with chapati, idli, dosa or even upma.

    House becomes a home, she bonds the family with her love and care, she is the strength of all members of the family. Her name is Mom. Mother plays an important role in all our lives. From cooking tasty dishes to looking after the house,and managing all the accounts, she is instrumental in moulding us also into good indivduals.

    Mother’s are good at many tasks. Regarding cooking,they make tasty dishes in a jiffy. Moreover, they are good at creating many different kind of pickles, papads,  dry powders and masalas. These all involve a lot of work which they would do without any hesitation. Thus, the work and sacrifice of our elders is not to be taken for granted. On this day, I attribute my cooking skills to my mom who is a talented person.

    Today,on this Mother’s Day, I thought of presenting the traditional roasted gram dry chutney. This is one of the earliest recipes I remember being prepared by my mother. It is found even today in her kitchen.

    Roasted gram is also known as split dahlia. It is called as putani in kannada and this dry powder is known as putani chutney pudi.

    Chutney podi is a life saviour many times. It can be used in various ways.  Use  it with idli or dosa when you are bored to make chutney or the power supply is interrupted. It  tastes good with ghee and hot rice. It is  also  used as an accompaniment with curd rice. I remember during my childhood days, my mother used to keep chapati rolls smeared with ghee  and roasted gram powder along with some pickle in the snack box and it was yum. Nostalgic.

    Wishing all mothers out there a very Happy Mother’s Day !

    About the event:

    Sending this to Foodies Redoing Old Post  _33, a fortnightly event. We are a group of bloggers who work on an old post with new pictures and content as needed. I have changed the pictures with a little editing of the text.

    Over to the podi recipe:

     

    Roasted gram dry chutney
    roasted gram dry chutney

    Roasted gram dry chutney

    Recipe Type: Dry chutneys
    Cuisine: South Indian
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 300grams
    A dry powder which can be paired with chutney for idli and dosa, a handy substitute to have at home

    Ingredients

    • 1/4 kilogram roasted gram
    • 1 copra desiccated coconut
    • a few curry leaves
    • 3 teaspoon chilli powder
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida
    • salt to taste

    Instructions

    1. Take the desiccated coconut and roast it on a low flame along with curry leaves. Keep it aside.
    2. Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
    3. Grind all the ingredients together.
    4. Roasted gram dry chutney is ready.
    5. Store in an air tight container.

    Notes

    The shelf life changes according to the climatic condition of the place. My dry powders stay good for three months.[br]Feel free to increase or decrease the chilly powder, according to the taste.
    Roasted gram dry chutney

    Roasted gram dry chutney

    5 from 5 votes
    Roasted gram dry chutney or podi is one of the essentials in an Indian kitchen. It pairs well with many dishes as chapati, dosa and even upma.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Course: condiments
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kg Roasted gram
    • 1/2 copra dessicated coconut
    • curry leaves a few
    • 2-3 tsp chilli powder
    • oil
    • asafoetida a pinch
    • salt to taste

    Method
     

    1. Take the dessicated coconut and roast it on a low flame along with curry leaves. Keep it aside.
    2. Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
    3. Grind all the ingredients together.
    4. Roasted gram dry chutney is ready.
    5. Store in an air tight container.

    Notes

    The shelf life changes according to the climatic condition of the place. My dry powders stay good for three months.
    Feel free to increase or decrease the chilly powder, according to the taste.

    Pin it for later:

    roasted gram dry chutney
    roasted gram dry chutney                                                                                                                                                                                                                                                                                                                                                                                                                                     If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. Subscribe to get a book of handy hints for free !

     

     

  • Kempu Chutney | Red Coconut Chutney

    Kempu Chutney | Red Coconut Chutney

    Red coconut chutney makes a good accompaniment with hot steamed rice topped with a dollop of ghee. It pairs well with idli and dosa too. This chutney is often made in South Canara region.

    Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam  and papads for a satisfying  meal.

    Here, coconut is roasted and then used, thus it stays good for sometime. The best part of red coconut chutney recipe is  you can use slightly odd smelling coconuts, which tend to remain in the refrigerator for some time. I think many women can relate to this fact. During the festive days, we offer coconut and they get accomodated.

    My other Mangalorean dishes :

    Now, over to the recipe below :

    Coconut chutney with dry red chilly
    Recipe Type: Chutneys
    Cuisine: Mangalore
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 4
    a tasty accompaniment with hot rice.

    Ingredients

    • 1/2 cup fresh coconut grated
    • 6 dry red chillies
    • 1 teaspoon methi seeds
    • 2 teaspoon tamarind pulp
    • salt to taste
    • a small piece jaggery
    • a few curry leaves
    • oil for roasting
    • For seasoning :
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seed
    • a pinch of asafoetida a pinch
    • 1/4 teaspoon turmeric powder

    Instructions

    1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
    2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
    3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
    4. Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
    5. Remove the chutney and put it in a bowl.
    6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.

    Notes

    • This chutney can also be used with chapati, idli or dosa.
    • Coconut oil may be used for the authentic taste.
    kempu chutney | red cconut chutney
    Evergreendishesdev

    Coconut chutney with dry red chilly

    A tasty accompaniment with hot steamed rice and a dollop of ghee.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Side Dish
    Cuisine: karnataka, South Canara
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/2 cup fresh coconut grated
    • 6 dry red chillies
    • 1 teaspoon methi seeds
    • 2 teaspoon tamarind pulp
    • salt to taste
    • a small piece jaggery
    • a few curry leaves
    • oil for roasting
    • For seasoning :
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seed
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder

    Equipment

    • 1 kadai
    • 1 big spoon
    • 1 mixer with jar and lid
    • 1 small bowl
    • 1 serving spoon

    Method
     

    1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
    2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
    3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
    4. Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
    5. Remove the chutney and put it in a bowl.
    6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.

    Notes

    This chutney can also be used with chapati, idli or dosa.

    About the event :

    This is one of the first posts I wrote. Today, on 10/9/23 I have changed the pictures and also added the pin it image. Sending this to the fortnightly event, Foodies Redoing Old Post _109. The next time you have excess coconut at home, do not forget to try this one.

    If you ever make kempu chutney or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • cucumber raita mangalore style

    Curd based dishes are ideal for summer. Here is one such dish,  Cucumber raita, prepared often in the Mangalorean homes. It serves as a good accompaniment with rice. It is popularly known as southekaye masooru saseeve, (more…)

  • Watermelon and cucumber salad

    Watermelon and cucumber salad

    Watermelon and cucumber salad is a tasty and refreshing salad. It is ideal to serve as  a  mid-day snack. Watermelon and cucumber make a match made in heaven, the salad is one of the good ways to enjoy the fruit.

    Summer, I really dread this season.  One does not feel like doing anything. Change in diet is needed during this season. Salads, juices, light meals, yoghurt and loads of  seasonal fruits are ideal companion. This watermelon and cucumber salad is a tasty and cool  snack to binge on. An ideal salad to beat the heat, as both are rich in  water content.

    Watermelon is a 92 % water content fruit, thus ideal to keep oneself hydrated  for summer. It consists of vitamin A, C, B6, lycopene, aminoacids, potassium and antioxidants. Lycopene, a carotenoid antioxidant is much more in watermelon than in a tomato.

    It is good for cardiovascular and bone health, prevents cancer, diuretic and a kidney support. It also helps in healing scars and wounds. It is also good for the eyes and skin.

    Moreover, did you know that even the rind and seeds of watermelon are edible? The rind has more lycopene than the red flesh. Here are  a few recipes to enjoy with the rind. Use it as a smoothie, it is filling and a good way to enjoy the benefits of rind. You can even use it to make a dosa.

    Cucumbers have always played a key role in salads. They belong to the same family as watermelons and rich in water content. The benefits of cucumbers are so many, that one needs to eat them regularly on a daily basis. Rich in fibre, helps in weight loss, fights stress and inflammation and also helps prevent cancer. Thankfully, this vegetable is available all year round.

    Now, let me tell  you about  the watermelon and cucumber salad that I have been singing about. It was crunchy , tasty and loved binging it. A perfect summer treat !This post is for the Culinary Hoppers blog hop with the theme “Salads ”

    Watermelon and cucumber salad
    watermelon and cucumber salad
    Watermelon and cucumber salad
    Recipe Type: Salad
    Cuisine: International
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 2
    A tasty, crispy salad ideal for the summer.
    Ingredients
    • Watermelon pieces 1 bowl
    • Cucumber (large variety) 1
    • For seasoning :
    • Olive oil 2tsp
    • salt to taste
    • pepper powder 1/2 tsp
    • lemon juice 1tbsp
    Instructions
    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.
    watermelon and cucumber salad
    watermelon and cucumber salad
    watermelon and cucumber salad

    Watermelon and Cucumber Salad

    A tasty, crispy salad ideal for the summer.
    Print Recipe Pin Recipe
    Course: salads
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 1 bowl Watermelon pieces
    • 1 Cucumber large variety
    • For seasoning :
    • 2 tsp Olive oil
    • salt to taste
    • 1/2 tsp pepper powder
    • 1 tbsp lemon juice

    Method
     

    1. Wash the cucumber and cut into chunks.
    2. Take a bowl and mix the cucumber and watermelon pieces.
    3. In another bowl, mix the ingredients under ” For seasoning “
    4. Toss the veggies into it , cover with a lid and refrigerate for sometime.
    5. Tasty salad is ready to binge.

    Do check my Kiwi Lemonade, a wonderful drink for summer ! The mixed fruit popsicle is loved by both kids and adults. Cucumber lassi is ideal for those who love to drink something spicy and the tangy raw mango salad  makes a good snack to have in the evenings.

    And here are the other salad recipes of Culinary Hoppers

    Lebanese Tabboleh Salad by Vani

    Grilled Vegetable Pasta Salad by Piyali

    Roasted Sweet potato salad and Greek yoghurt dressing by Anu

    3 way peanut salad and Carrot Cucumber Slaw by Poornima

    Quinoa Salad in endive boat and Spring Fruit Salad by  Padma

    Thai salad with peanut butter dressing by Shubha

    Corn Salad by Shobana

    Roasted Cauliflower, Chickpea and Couscous Salad by Swati

     

    About the event:

    Sending this to Foodies_Redoing Oldpost 71, a fortnightly event. With time, we need to check our old posts. They need a revamp with  either text, picture or sometimes both. I am able to redo many of my posts. This is an old post which has been updated with better pictures and text.

    If you ever make this Watermelon and Cucumber Salad   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Watermelon and cucumber salad is refreshing snack during summer. It helps to keep the body rejuvenated.
    watermelon and cucumber salad
  • How to make Kiwi Lemonade

    How to make Kiwi Lemonade

    Kiwi Lemonade is a refreshing summer drink.

    The harsh heat of April is unbearable. One needs to take a lot of fluids to keep hydrated. Fresh fruit juices are healthy and easy to make. This Kiwi lemonade is refreshing and ideal to beat the heat.

    Kiwi is another super food which is packed with anti oxidants and vitamin E. It is rich in Vitamin C and K. It also consists copper, potassium and folate. It is found to be good against heart disease and lowers the blood sugar level. It helps to fight against cancer. It is low calorie food with high nutririon. Thus, one needs to add a few of these in their diet.

    Kiwi is a fruit which has a mixed taste but it is awesome. The green pulpy fruit with crunchy black seeds is liked by kids. Do give a try to this lemonade,  we are enjoying it.

    A few tips to beat the heat:

    Drink adequate quantity of water, atleast two litres is needed during summer. Use seasonal fruits such as water melon and grapes. Buttermilk is an excellent source of nutrition.  Tender coconut water is very good for health. Avoid coffee. Fried  food is not suitable during this season.  Any other tips, do share in the comments section below.

    kiwi lemonade

    Kiwi lemonade

    Recipe Type: Juice
    Cuisine: Asian
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 4
    A refreshing drink for summer

    Ingredients

    • 2 Kiwi
    • 1 lemon
    • 2 teaspoon sugar
    • 3 glass water
    • salt a pinch
    • 1/2 teaspoon pepper powder
    • a few  ice cubes

    Method :

    1. Remove the skin of kiwi and cut into quarters.
    2. Blend it to a puree.
    3. Add sugar, lime juice, salt pepper powder and water. Give a swirl.
    4. Kiwi lemonade is ready in a jiffy. Serve it with an ice cube.

    Take a tip :

    • It is ideal to use cold water if you have.

     

     

    Kiwi Lemonade

    Kiwi Lemonade is a refreshing summer drink. It is a twist to the usual lemonade we often make at home.
    Print Recipe Pin Recipe
    Course: appetisers, sumer drinks
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 Kiwi
    • 1 lemon
    • 2 teaspoon sugar
    • 3 glass water
    • salt a pinch
    • 1/2 teaspoon pepper powder
    • a few ice cubes

    Method
     

    1. Remove the skin of kiwi and cut into quarters.
    2. Blend it to a puree.
    3. Add sugar, lime juice, salt, pepper powder and water. Give a swirl.
    4. Kiwi lemonade is ready in a jiffy. Pour it in glasses, add ice cube and serve.

    Notes

    You can use cold water too.
    Kiwi lemonade
    Kiwi lemonade

     

    If you ever make  Kiwi Lemonade recipe, take a picture and share it on Facebook or Twitter by tagging @evergreendishes and @evergreendishes . I will be happy to see your creation and share it further.

    Subscribe to get all updates and an e-book for free.

     

  • Ugadi special

    With Ugadi round the corner, it is again time for new beginnings. It is auspicious time to start new ventures. New year brings in festivity as we celebrate with puja and sweets. On this ocassion, here is a bonus of Ugadi Special, collection of recipes for the season. (more…)

  • Masale Bhat | Karnataka Recipes

    Masale Bhat | Karnataka Recipes

    Masale Bhat | South indian cooking | rice dishes | masala bhat 

    Masale Bhat is a flavoursome, no onnion garlic rice dish from Karnataka. It is usually prepared  as  part of the festive menu.

    Rice dishes form one of the major attractions in South Indian festivals. Masala Bhath is one such kind which is tasty and can be made with the available ingredients.

    Preparations for Ugadi are on in most of the houses. It is an important festival for the people of South India. It is also celebrated by Sindhis, Marwaris and Manipuris. It falls on  the first day known as Padya in the month of Chaitra of the Hindu calendar. This is considered as the beginning of new year.

    People rise early in the morning, have an oil bath, decorate the house  with mango leaves and pooja is performed. The new panchanga is worshipped and it is customary to make an offering of neem and jaggery mixed with raw mango pieces. It is called as Bevu Bella. It signifies that we should accept both joy and sorrow gleefully.

    Among the sweets, kheer and holige are usually prepared. Today, I am presenting a tasty Masala Bhath to you all. Do read further.

    Here I am using capsicum, potatoes and peas. The potatoes and peas are parboiled. Fresh spice powder adds a good taste, though one can make it ahead and store. I prefer using the freshly made one.

     

    Masale Bhat is a flavoursome, no onion garlic rice dish from Karnataka. It is usually prepared during festive days as Ugadi and Deepavali.

    The ingredients needed are usually available in all south indian households. The vegetables used here are capsicum, potato and green peas. Do not skip on any of these, it lends a good taste to it.

    Ingredients:

    • 1 cup cooked rice
    • 3 potato
    • 2 capsicum
    • 1 cup green peas
    • 3 teaspoon spice mix
    • 1/2 teaspoon chilli powder
    • salt to taste

    For the seasoning :

    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 2 teaspoon bengal gram
    • 2 teaspoon urad dal
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    For the spice mix:

    • 3 tablespoon  coriander seed
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 6 dry red chilli
    • a few curry leaves
    • 2 cloves
    • 15 peppper corn
    • 1 inch cinnamon

    Method :

    1. Cook the rice and keep it aside. The grains of rice  should be separate.
    2. Cut the vegetables.
    3. Put the potatoes to boil, when they are nalf done, add green peas to it.
    4. Make the spice mix by roasting the ingredients separately  under the section,” For the Spice Mix” and grindd them to a powder.
    5. Make seasoning, add mustard seeds, as it crackles put bengal gram urad dal, asafoetida, turmeric powder and capsicum.
    6. Once the capsicum pieces are cooked, put the boiled peas and potato to it.
    7. Add three teaspoon of spice mix, a little chilli powder and salt.
    8. Mix it well, let cook for a minute.
    9. Switch off the gas, put the rice and mix it gently.
    10. You may garnish with fresh coriander.

    Masale Bhat

    Masale Bhat is a flavoursome rice dish from South India. It is usually prepared during festive days.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cooked rice
    • 3 potato
    • 2 capsicum
    • 1 cup green peas
    • 3 teaspoon spice mix
    • 1/2 teaspoon chilli powder
    • salt to taste
    • For the seasoning :
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 2 teaspoon bengal gram
    • 2 teaspoon urad dal
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • For the spice mix:
    • 3 tablespoon coriander seed
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 6 dry red chilli
    • a few curry leaves
    • 2 cloves
    • 15 pepper corn
    • 1 inch cinnamon

    Method
     

    1. Cook the rice and keep it aside. The grains of rice  should be separate.
    2. Cut the vegetables.
    3. Put the potatoes to boil, when they are nalf done, add green peas to it.
    4. Make the spice mix by roasting the ingredients separately  under the section,” For the Spice Mix” and grindd them to a powder.
    5. Make seasoning, add mustard seeds, as it crackles put bengal gram urad dal, asafoetida, turmeric powder and capsicum.
    6. Once the capsicum pieces are cooked, put the boiled peas and potato to it.
    7. Add three teaspoon of spice mix, a little chilli powder and salt.
    8. Mix it well, let cook for a minute.
    9. Switch off the gas, put the rice and mix it gently.
    10. You may garnish with fresh coriander.

    Notes

    The rice should be well cooked but the grains must be separate.
    You can keep the spice mix in a clean, airtight container.

    Abot the event :

    Sending this to Foodies _Redoing Old Post 117. An old post got updated with better pictures and the text was modified, the recipe remains the same.

    Pin it :

  • Moongdal payasam, mangalore style

    Moongdal payasam, mangalore style

    Moongdal payasam is a tasty sweet which has a cooling effect on the body. Thus, with summer at its peak, you can enjoy this delicacy. Moreover, with Ugadi round the corner, it may be in the wish list.

    Each  state have adapted their own method of cooking. The North  Karnataka  recipe I had written long time back. You can check it here.Today, I am presenting to you Mangalorean style or Udupi style ( South Canara) style of this payasam.

    Coconut milk is used here. I have grinded cashews with a little coconut and mixed it.  Thus it is both vegan and gluten free food.

    With Ugadi approaching, I am planning to write a few good posts and finally make a collection of recipes too from bloggers for you. Please do keep watching this space.

    moongdal payasa
    moongdal payasa

     

    Moongdal payasam, mangalore style
    Recipe Type: Sweets
    Cuisine: Udupi
    Author: Jayashree
    Cook time:
    Total time:
    Serves: 4
    A tasty and cool dish to beat the heat
    Ingredients
    • Moongdal 1cup
    • ghee 2tsp
    • coconut milk 2 cup
    • jaggery 1cup
    • grated coconut 1tbsp
    • cashew 6
    • cardamom 4
    Instructions
    1. Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
    2. But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready
    Notes
    You can avoid adding the extra coconut. Cashews can be garnished over also.

     

    moongdal payasa
    moongdal payasa

    Ingredients :

    Moongdal 1cup
    ghee 2tsp
    coconut milk 2 cup
    jaggery 1cup
    grated coconut 1tbsp
    cashew 6
    cardamom 4

    Method :

    Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
    But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready.

     

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

     

  • Appi payasa / puri payasa

    Appi payasa / puri payasa

    Appi payasa is one of the popular sweets  prepared in South India. It is simply divine. It is also called as puri payasa. Crispy puris are made, crushed and boiled in milk to make a delectable dessert. 

    With Holi round the corner, one can make this delicious sweet treat. It is not only delicious, I am sure you will be making it over again and again. The other recipe for Holi, which I had posted a couple of days is here.  A few other sweet recipes can be viewed here.

    Appi Payasa, I do not know the relevance of name, is a delicious sweet dish from Udupi region of Karnataka. It is one of the popular sweets made for all major festivals. Making the payasa is a little time consuming but worth the effort. Thin, crisp puris boiled in milk and garnished with nuts makes a delectable sweet dish for any festive occasion. It is often said festivities in India are incomplete without a sweet dish and a kheer along with it.

    Usually, vermicelli payasa, commonly known as shavige payasa is prepared. The next popular sweet is appi payasa. Thin puris are made and boiled in milk, sweetened and garnished with nuts. This is a delicious sweet which you can serve for any function or festivity.

    May the season of festivity bring immense peace and happiness. 

    Let me take you to the recipe now. Pictorial presentation is below.

    Appi payasa

     

     

    Appi payasa / Puri payasa

    Recipe Type: Sweets
    Cuisine: karnataka
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 5
    A delicious sweet from South India.

    Ingredients

    For the pooris:

    • 1 cup Fine Semolina (Chiroti rawa )  225grams
    • 2 teaspoon Ghee
    • water
    • oil for frying

    For the payasam:

    • 1 litre milk
    • 1/2 cup sugar (100grams)
    • a few cashew nuts
    • 1/4 teaspoon cardamom powder
    • 4-5 saffron strands

    Method :

    1. Take the semolina in a bowl. Add a teaspoon of ghee and mix it well.
    2. Add water, a little at a time and mix it to a firm dough.
    3. Cover and keep it aside for fifteen to thirty minutes.
    4. Boil milk for some time, it should reduce 3/4 of the quantity. Add a few strands of saffron to it.
    5. Take a small ball of the dough and roll it into a thin puri.
    6. Heat oil in a kadai.
    7. Deep fry the puri to golden colour.
    8. Remove it on a tissue paper.
    9. Repeat the procedure for the rest of the dough. You will be making around seven to eight puris.
    10. Crush the puris to small pieces.
    11. Add them to the boiled milk.
    12. Boil the milk on a low flame for five minutes.
    13. Add sugar and mix well.Boil for two more minutes.  Let the consistency be moderate, neither too thick nor thin. On cooling, it becomes thicker. Remove from flame.
    14. Add cardamom powder.
    15. Roast the cashew pieces in ghee and garnish it.

    Take a tip:

    1. It is essential to keep the dough covered for sometime. Knead it and then roll into puris.
    2. Ghee may be used for frying the puris.
    3. Nuts of your choice may be used.
    Dough is ready
    Dough is ready

    Take semolina in a bowl, add a teaspoon of ghee, mix it well with fingers. Then, add water and make it to a firm dough. Cover it with a thin cloth and keep aside for fifteen minutes.

    boiled milk
    boiled milk

    A litre of milk is boiled for sometime. Boiling for five minutes is sufficient. Saffron is added while boiling.

    balls of the dough
    balls of the dough

    Make small balls of the dough.

    rolled into puri
    rolled into puri

    Roll them into thin puris.

     

    frying of puri
    frying of puri

    Heat oil in a kadai. Deep fry each puri to light  brown colour on both sides.

    crispy puri ready
    crispy puri ready

    The puris are ready.

    broken into pieces
    broken into pieces

    Break them into small pieces. Put them in milk and boil for sometime. Then,add sugar, mix well and boil for another couple of minutes. Finally ,add cardamom powder. Garnish with roasted cashews.

    appi payasa
    appi payasa

    Looks delicious isn’t it ?

    appi payasa
    appi payasa
    appi payasam

    Appi Payasa

    Appi Payasa is a delectable, sweet dish from South India
    Print Recipe Pin Recipe
    Course: sweets
    Cuisine: South Canara, South Indian
    Ingredients Method Notes

    Ingredients
      

    For the pooris:
    • 1 cup Fine Semolina Chiroti rawa 225grams
    • 2 teaspoon Ghee
    • water
    • oil for frying
    For the payasam:
    • 1 litre milk
    • 1/2 cup sugar 100grams
    • a few cashew nuts
    • 1/4 teaspoon cardamom powder
    • 4-5 saffron strands

    Method
     

    1. Take the semolina in a bowl. Add a teaspoon of ghee and mix it well.
    2. Add water, a little at a time and mix it to a firm dough.
    3. Cover and keep it aside for fifteen to thirty minutes.
    4. Boil milk for some time, it should reduce 3/4 of the quantity. Add a few strands of saffron to it.
    5. Take a small ball of the dough and roll it into a thin puri.
    6. Heat oil in a kadai.
    7. Deep fry the puri to golden colour.
    8. Remove it on a tissue paper.
    9. Repeat the procedure for the rest of the dough. You will be making around seven to eight puris.
    10. Crush the puris to small pieces.
    11. Add them to the boiled milk.
    12. Boil the milk on a low flame for five minutes.
    13. Add sugar and mix well.Boil for two more minutes.  Let the consistency be moderate, neither too thick nor thin. On cooling, it becomes thicker. Remove from flame.
    14. Add cardamom powder.
    15. Roast the cashew pieces in ghee and garnish it.

    Notes

    It is essential to keep the dough covered for sometime. Knead it and then roll into puris.
    Ghee may be used for frying the puris.
    Nuts of your choice may be used.
    Did you like it? Do share with your friends.

    WISHING ONE AND ALL A HAPPY HOLI !

    If you ever make Appi Payasa in your kitchen, do let me know by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram 

    About the event:

    An old post is updated today i.e. 6/7/25. Sending this to Foodies _Redoing Old Post _154, a fortnightly event. The recipe remains the same but I had to make many changes as the main picture and formatting.

     

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    Appi Payasa
    Appi Payasa is a delectable sweet dish from South India.

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