Coconut(Kobbari) ~ Tamalapaku

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Watermelon Rind Dosa

BM #137 Week 4 Day 2 -

For today, I present these Watermelon Rind dosas which has been in my to-do list forever. They are also known as Kalingana Polo, I have adopted a mixture of recipes from the web to come up with my own combination of ingredients to suit our dietary needs.

I have substituted foxtail millet for idli rice and have fermented only for 5-6 hours. There was no after taste of the watermelon if anyone is wondering. :)

Ingredients -

Foxtail Millet 1 cup

Watermelon rind, shredded 1 cup (Only the white part)

Coconut, shredded handful

Salt as needed

Oil to shallow fry the dosas

Method Of Preparation -

Wash and soak foxtail millet for 5-6 hours. Grind into a fine batter adding shredded coconut and shredded watermelon rind.

Set aside the batter for fermentation.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds.

Remove and continue with the rest of the batter.

Serve it hot with a chutney of your choice.

Preparation Time 30 minutes + Batter prep time and fermentation time 10 hrs
Makes 10-12

Posted by Harini R on Thursday, August 25, 2022

3 comments

categories: Blogging Marathon, Breakfast, Coconut(Kobbari), Dosas, Dry Fruits and Nuts, Foxtail Millet, Fruits, Millet Recipes, Watermelon Rind | |

Uppu Huli Dosa

BM #136 Week 3 Day 3 -

I thought I hit a road block with the Dosa for the letter U. I had Ulavala Dosa (Horsegram Dosa) noted down for the letter U. But I had made Horsegram Dosa earlier in the series. So I had to revise my list again and look for another recipe.

But a simple google search took me to this site where I came to know about Uppu Huli Dosa. Apparently it is a very famous recipe from the Udipi region. It is a sweet, spicy and tangy kind of dosa and is a very treasured recipe of the region.

The original recipe used only rice, urad dal and fenugreek seeds for the Dosa batter. I have used the foxtail millet dosa batter instead. Also please note that the original recipe is a no ferment recipe whereas I am using a fermented Dosa batter.

Recipe Source here
Ingredients -

Dosa Batter 2 cups (used Foxtail Millet Dosa recipe)

Oil to shallow fry Dosas

Coconut Masala -

Coconut grated 1/2 cup

Tamarind extract 2 Tbsp

Salt as needed

Jaggery 2 Tbsp

Red Chilies 4-5

Coriander seeds 4 tsp

Cumin seeds 3 tsp

Method Of Preparation -

To Prepare the Coconut Masala -

Blend coriander seeds, Cumin seeds and red chilies into a fine powder. Add in the coconut, jaggery and tamarind extract and blend into a fine paste.

To Prepare the Dosa -

To the Dosa batter, mix in the coconut masala and gently whisk it.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle.

Flip onto the other side and allow it to cook for a few seconds.

Remove and continue with the rest of the batter.

Serve it hot with a chutney of your choice.

Preparation Time 30 minutes + Batter Preparation and fermentation time 10-12 hours
Makes 10-12

Posted by Harini R on Tuesday, July 19, 2022

3 comments

categories: Blogging Marathon, Breakfast, Coconut(Kobbari), Dosa Batter, Dosas, Dry Fruits and Nuts, Foxtail Millet, Millet Recipes | |

Almond Flour-Coconut Poli

BM #133 Week 2 Day 2 -

In the Stuffed Dishes series, today's recipe is a very simple one. I regularly used to make Coconut Poli (aka Kobbari Bobbatlu ) as my kids used to like them when they were younger.

One of my cousins gave me an idea to add almond flour to the regular coconut filling and these were just as delightful.

Ingredients -

Almond Flour 1/2 cup

Dried Coconut Powder 1/2 cup

Brown sugar (or jaggery powder) 3/4 cup

Cardamom powder 1/2 tsp

Ghee 2 tsp

Whole Wheat Flour 2 cups

Pinch of salt

Warm water enough to make a dough

Method Of Preparation -

To prepare the filling -

Heat a pan on a medium flame and fry the coconut powder in a spoon of ghee.

Add almond flour, sugar/jaggery to it and sprinkle a few drops of water to get a moist mixture. Divide the mixture into 12-14 equal portions and set aside. Make sure the mixture is still warm else it might toughen up.

To prepare the dough -

In a mixing bowl, add the warm water to the wheat flour and knead to make a chapati dough. Cover and set aside.

To prepare the Poli -

Divide the dough into 12-14 equal portions. Spread out each portion, put in a spoonful of the filling and close the edges making sure the filling doesn't spill.

Roll it out into thin circles and cook it on a tawa like a chapati, greasing it with a few drops of ghee on both sides. Remove from heat and continue with the rest of the material.

Serve them warm.

Preparation Time 30-35 minutes
Makes 12-14

Posted by Harini R on Monday, April 11, 2022

1 comments

categories: Almond Flour, Blogging Marathon, Coconut(Kobbari), Jaggery, Other Sweets, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Instant Set Dosa

BM #132 Week 3 Day 3 -

For this week, here is the last Dosa starting with the letter 'I'. This is a very spongy Dosa and quick to prepare. The combination of these spongy Dosas and the Coconut Milk Vegetable Kurma is a combination made in heaven.

Keep an eye out for the continuation of the Dosa series next month.

Ingredients -

Sooji / Bombay Rava 1 cup

Poha / Atukulu 1/2 cup

Coconut handful

Curds / Yogurt 1/2 cup

Salt as needed

ENO fruit Salt 1/2 tsp

Method Of Preparation -

Soak Poha, Sooji and coconut in curds for about 30 minutes.

Grind the mixture without any lumps. Stir in salt and ENO fruit salt. Gently mix and the batter is ready.

On a heated tava(griddle), pour two ladlefuls of batter. Let the batter naturally spread. Spray some oil if preferred. Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue with the rest of the batter or as required.

Serve with Coconut Milk Vegetable Kurma and any choice of chutney.

Preparation Time Soaking time 30 minutes + cooking time 25 minutes
Makes 12-14

Posted by Harini R on Saturday, March 19, 2022

2 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Coconut(Kobbari), Dairy Products, Dosas, Dry Fruits and Nuts, Grains and its Products, Semolina(Sooji/Bombay Rava), Yogurt (Curd/Perugu) | |

Mango Rava Laddu

BM #129 Week 2 Day 1 -

This week I shall showcase some sweets to welcome the new year.

I have made Rava Laddu with different flavors like Gulkhand Rava Laddu, Rose Rava Laddu, Khoya Rava Laddu and now here is the Mango Rava Laddu.

This is easy to make and a delight to eat. A perfect recipe for festivals or any celebrations.

Ingredients -

Ghee 1 Tbsp

Bombay Rava/ Sooji/Semolina 1 cup

Dry Coconut Grated/Powdered 1/2 cup

Mixed Nuts Coarsely Powdered 1/4 cup (I used almonds and cashews)

Mango Pulp 3/4 cup (I used unsweetened can)

Sugar 1/2 cup (as desired)

Cardamom Powder 1/2 tsp

Method Of Preparation -

In a heated kadai/deep pan , add a tsp of ghee and fry the cashews and almonds until they are golden brown in color. Keep them aside in a separate bowl.

In the same kadai, add the remaining ghee and add the rava and powdered nuts. Roast until it gets a golden hue and gives out a good smell. In the warm kadai, roast the coconut powder too. Let the rava cool down to room temperature.

In a mixing bowl, add the roasted rava, roasted coconut, cashews and almonds. Add fine sugar and gently mix. If the sugar grain is too granulated, it is better to grind it to a powdered form. Mix in the cardamom powder.

Gradually add the mango pulp to the mixture and check if the consistency is right to make a laddu.

Take small portions of the mixture, make laddus by gently bouncing the mixture in your hand. Take care not to press the laddu too hard as they would become very hard upon drying.

Gently place the laddus in a plate to let them air dry. When they are dry enough, store them in an airtight container.

Preparation Time 20 minutes
Makes 18-20

Posted by Harini R on Friday, December 10, 2021

2 comments

categories: Blogging Marathon, Coconut(Kobbari), Dry Fruits and Nuts, Grains and its Products, Laddus n Halwas, Mango, Semolina(Sooji/Bombay Rava), Sugar, Sweetening Agents, Sweets and Desserts | |

Xtra Nutritious Moong Dal Sundal

BM #127 Week 3 Day 3 -

Today's recipe had to start with the letter 'X' and so I had to use the word Xtra to add in front of the humble moong dal sundal.

This is one of the most popular Sundal (aka salad) recipes from the state of Tamil Nadu. Many communities make this as part of Navratri celebrations. This is a perfect dish to offer to the Lord.

Recipe Source here
Ingredients -

Moong Dal 1 cup

Coconut grated 1/2 cup

Salt, Green chilies as needed

Lemon Juice 2 tsp or as needed

Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Red chili 1-2, Asafotida, Curry leaves few)

Method Of Preparation -

In a heated pan add about 5-6 cups of water and allow it to come to a boil.

Wash moong dal and add it to boiling water.

Add salt to the cooking dal and let it cook until it is just about cooked through. It takes about 7-8 minutes on medium heat.

Drain the cooked dal in a colander and keep aside.

In a heated pan, add oil and mustard seeds and after they crackle, add red chili, green chili and asafotida.

Add the cooked dal and grated coconut and mix it well.

After about 2-3 minutes, remove from heat and squeeze some lemon juice. Mix well and serve.

Preparation Time 20-25 minutes
Makes 1.5 cups

Posted by Harini R on Tuesday, October 19, 2021

4 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Coconut(Kobbari), Dry Fruits and Nuts, Healthy Snacks, Moong Dal (Pesarapappu), Tamilian Cuisine | |

Ulundhu Chutney ~ Urad Dal Chutney

BM #126 Week 2 day 3 -

Today's recipe is a very flavorful chutney which is easy to put together with very basic pantry essentials.

I served it with Kodo Millet Idli, Uppu Urundai as part of the Ganesh Chaturthi Naivedyam platter. The platter also has Lemon Rice, Sambar, Chana Dal Payasam and Peanut Chutney

So far in this A-Z series, here are the dishes I posted..

Flax Seed Paruppu Podi

Gothsu

Hotel Style Tiffin Sambar

Inji Kuzhambu

Javvarisi Thengai Pal Payasam

Keerai Molagootal

Lemon Rasam With Sambar Powder

Milagu Puliyodarai

Nilgiris Vegetable Kurma

Onion Kosu

Poondu Puli Kuzhambu

Quinoa-Kuthiraivali Adai

Ragi Rava Dosai

Sorrakai Paal Kootu

Thakkalikkai Kootu

Recipe Source here
Ingredients -

Oil 1/2 tsp

Urad Dal 1/2 cup

Coconut, shredded 1/2 cup (I used frozen coconut)

Salt, Red Chili Powder as needed

Red Chilies 3-4

Tamarind pulp as needed

Jaggery 1 tsp (Optional)

Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves, Red Chili, Asafotida few pinches)

Method Of Preparation -

In a heated pan, add 1/2 teaspoon of oil and fry urad dal until it turns a light shade of brown.

Reduce the heat and add red chilies and thawed coconut. Saute them for a minute or so until the coconut loses its moisture.

Remove from heat. Allow it to cool a little.

Blend the fried urad dal mixture, salt, red chili powder, tamarind pulp, and jaggery. Add as little water as needed to grind into a coarse or fine paste as per preference.

It makes an excellent accompaniment with Idli/Dosa.

Preparation Time 10 minutes
Makes 2 cups approximately

Posted by Harini R on Sunday, September 12, 2021

6 comments

categories: Beans And Dals, Blogging Marathon, Chutneys And Powders, Coconut(Kobbari), Dry Fruits and Nuts, Tamilian Cuisine, Urad Dal (Minapa pappu) | |

Thakkalikkai Kootu ~ Green Tomato Kootu

BM #126 Week 2 Day 2 -

Today's recipe is very special to me as I made it using the Green tomatoes from my humble backyard garden.

I have made some changes to the original recipe to suit our taste buds.

Recipe Source here
Ingredients -

Green Tomatoes chopped 2 cups

Moong Dal 1/2 cup

Salt and Turmeric as needed

Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Asafotida 2 pinches, Curry leaves few)

To Grind -

Coconut, grated (Fresh or frozen) 1/4 cup

Green Chilies 3-4 or as needed

Coriander leaves few

Cumin seeds 1/2 tsp

Method Of Preparation -

Wash moong dal and pressure cook adding about 1 cup of water. Also pressure cook the chopped green tomatoes. (I cooked them in the Instant Pot - PIP method for 8 minutes under pressure.)

Grind coconut, green chilies, cumin seeds and coriander leaves into a fine paste adding as much water as needed. Set the paste aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, urad dal starts browning, add the pressure cooked green tomato. Sprinkle salt and turmeric. Add the coconut paste from step 2. Allow the mixture to come to a boil.

Add the cooked moong dal and mix well. Adjust the flavors and consistency if needed.

Remove from heat and squeeze some lemon juice. Stir well and serve it as part of a meal.

Preparation Time 30 minutes
Serves 4-5

Posted by Harini R on Saturday, September 11, 2021

5 comments

categories: Beans And Dals, Blogging Marathon, Coconut(Kobbari), Dry Fruits and Nuts, Green Tomato, Moong Dal (Pesarapappu), Tamilian Cuisine, Vegetables | |

Sorrakai Paal Kootu

BM #126 Week 2 Day 1 -

This week I shall continue with the A-Z series Tamil Cuisine. The starting letters for this month are S, T and U.

Today's recipe is a very simple and soothing one. It makes a very delightful accompaniment to rice and any spicy dish.

The lunch platter includes Methi Tomato Dal, Cabbage-Carrot Curry, Sorrakai Paal Kootu, Tomato Chutney and Kodo Millet.

Recipe Source here
Ingredients -

Sorrakai / Bottle Gourd / Doodhi peeled and cubed 1 cup

Salt as needed

Sugar 1/2 tsp (or as needed)

Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Curry leaves few, Asafotida 2 pinches)

To Grind -

Coconut , shredded 1 Tbsp

Green Chili 1-2

Ginger 1/2 inch

Milk 1/2 cup

Rice Flour 1 tsp

Method Of Preparation -

In a pan, add the chopped bottle gourd, sprinkle water and let the cubes cook through.

Sprinkle salt and sugar. Lower the heat.

Meanwhile grind the coconut, green chili, ginger, rice flour and milk into a fine paste.

Pour the above paste into the boiled bottle gourd. Adjust the consistency of the kootu by adding more milk. Let the mixture come to a boil. Remove from heat.

In a separate pan, heat oil for seasoning. Add oil, urad dal, cumin seeds, curry leaves and asafotida. After the mustard seeds pop and the urad dal gets golden brown, remove from heat and transfer the seasoning into the bottle gourd kootu.

Serve as part of a meal.

Preparation Time 20 minutes
Serves 2

Posted by Harini R on Friday, September 10, 2021

5 comments

categories: Anapakaya (Bottle Gourd), Blogging Marathon, Coconut(Kobbari), Curries (Gravy), Dairy Products, Dry Fruits and Nuts, Milk, Tamilian Cuisine, Vegetables | |

Ellu Thuvaiyal

BM #121 Week 2 Day 2 -

To pick a recipe from the Tamil cuisine with the letter E was pretty easy. Ellu (Sesame seeds), Elumichai (Lemon) were the ones I was considering.

I was thinking of Sesame seed chutney for a while but never got around making it at home. So I thought it would be a great idea to showcase it in this series. This chutney can also be prepared using the black sesame seeds.

So far in the A-Z series Tamil Cuisine, I have posted

Recipe Inspiration here
Ingredients -

Sesame seeds 1/4 cup

Coconut Powder 2 Tbsp

Salt and Jaggery as needed

Tamarind extract 2 tsp (or as needed)

Green chilies 3-4 (or as needed)

Garlic cloves 2-3 (Optional)

Seasoning (Sesame Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1/2 tsp, Urad Dal 1/2 tsp, Curry leaves few, Red chili 1 Hing 2 pinches)

Method Of Preparation -

In a heated pan, dry roast sesame seeds until they are light golden color. Remove onto a plate and set aside.

In the same heated pan dry roast coconut powder until they are light golden color. Remove onto a plate and set aside.

Add a few drops of oil and roast chopped green chilies and garlic. Remove onto a plate and set aside.

After they are cool enough. Grind all of them in a blender adding as much tamarind extract and water as needed.

Remove into a bowl.

Prepare the seasoning by heating oil and adding mustard seeds, chana dal, urad dal, curry leaves, red chili and hing.

Pour the seasoning on to the chutney and serve it with rice.

Preparation Time 15 minutes
Makes 1/2 cup

Posted by Harini R on Sunday, April 11, 2021

6 comments

categories: Blogging Marathon, Chutneys And Powders, Coconut(Kobbari), Herbs and Spices, Sesame Seeds, Tamilian Cuisine | |

Chow Chow Poriyal

BM #120 Week 2 Day 3 -

Today's recipe from Tamil Nadu starts with C, the third letter of the English alphabet.

This is a simple curry with minimal ingredients and brings out the natural taste of the vegetable. The star ingredient apart from the vegetable itself is coconut. So feel free to add as much as preferred.

If you have missed the previous post in this "A-Z dishes from Tamil Nadu" series, here are the links -

Akkaravadisal

Beans Poricha Kootu

Ingredients -

Chow chow peeled, seeded, diced 3 cups

Salt Turmeric as needed

Fresh or frozen coconut (shredded) 2 Tbsp

Seasoning (Oil 1 tsp, mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad dal 1 tsp, Jeera a pinch, Red chilies 2, Curry leaves few)

Method Of Preparation -

Peel the skin of chow-chow, remove the seed and cut the peeled chow chow into small cubes.

Boil the chow chow cubes along with salt and a pinch of turmeric powder in 1 cup of water. (I would steam in a steamer or microwave for 8 minutes).

After chow chow becomes tender, remove and keep aside.

In a heated pan, add oil. Add mustard seeds, chana dal, urad dal, jeera, dry red chillies and curry leaves.

After the mustard seeds pop and the dals are brown, add the cooked chow chow.

Cook on low flame for 2-3 minutes.

Finally add the grated coconut and stir fry on high heat for a minute and remove from heat.

Chow chow poriyal is ready to be served.

Preparation Time 20 minutes
Serves 4-5

Posted by Harini R on Friday, March 12, 2021

6 comments

categories: Blogging Marathon, Chayote Squash, Coconut(Kobbari), Curries (Dry), Dry Fruits and Nuts, Tamilian Cuisine, Vegetables | |

Tamalapaku

Watermelon Rind Dosa

Uppu Huli Dosa

Almond Flour-Coconut Poli

Instant Set Dosa

Mango Rava Laddu

Xtra Nutritious Moong Dal Sundal

Ulundhu Chutney ~ Urad Dal Chutney

Thakkalikkai Kootu ~ Green Tomato Kootu

Sorrakai Paal Kootu

Ellu Thuvaiyal

Chow Chow Poriyal

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