Verrum Arisi Adai (Raw Rice and Lentil Crepes) with Coriander Chutney

Today it is going to be tiffin item that I would like to share with you all. The name of the item is Verrum arisi Adai. This adai is made of urad dal with skin, boiled rice and raw rice.

Black urad dal is a protein rich pulse. It is also a rich source of various vitamins, especially vitamin B's: thiamin, riboflavin and niacin that are excellent for eyes, hair and skin and also help in improving muscle tone and building immunity. Urad Dal is also helpful to diabetics as it is low on the glycemic index. Infact, the wonders of urad dal have been mentioned in Ayurveda as well. 

Adai Batter

Verum Arisi Adai served with coriander chutney, jaggery and butter

Ingredients:

Boiled Rice - 1 cup

Raw Rice - 1 cup  

Black Urad Dal - 1 cup   

Green Chillies - 3-4

Black Pepper - ½ teaspoon

Cumin Seeds (Jeera) - ½ teaspoon

Asafoetida (Hing) - ½ teaspoon

Salt to taste

 

Method:

1. Soak the boiled rice and raw rice together in sufficient water (3-4 cups) for at least 4 hrs 

2. Soak the Black Urad dal separately for about an hour (in sufficient water, 1 to 2 cups) before grinding

3. Grind the soaked boiled and raw rice to a coarse paste

4. Once this is done, add the dal, Green chillies, Black  pepper, cumin seeds and salt and grind to a smooth batter (paste).

5. Allow the batter to ferment. 
(Quick Tip: If you want to make adai for the night, prepare the batter in the morning and allow to ferment for 6-8 hours)

6. Just before making the Adai, add the Asafoetida (hing)

7. To make the Adai, heat a flat pan (dosa tawa)

8. Pour a ladle full of batter in the centre and spread evenly from centre moving outwards in a circular motion

9. Make a small hole in the centre of the Adai

10. Sprinle/brush some oil around the adai and wait for it to cook (brown up)

11. Once the adai has browned up, turn it over to the other side

12. Allow it to cook on the other side as well before removing from the pan

13. Serve hot with coriander chutney, butter and jaggery

Recipe for Coriander Chutney

Ingredients:

Coriander  - 1 big bunch

Green Chillies - 3 to 4

Tamarind - little

Salt - as per taste

For tempering:
Oil - 1 teaspoon
Mustard - 1/4 teaspoon
Asafoetida (hing) - pinch
Urad Dal - 1/4 teaspoon

Method:

1. Wash and clean the coriander leaves
2. Grind all the ingredients to fine paste
3. For tempering, heat little oil in a pan, add mustard, asafoetida and urad dal
4. Allow the mustard to crackle and the dal to turn light brown in colour
5. Remove from fire and add to the chutney 
6. Serve with Adai and enjoy your meal.

Drumstick Paradise: Murungakai Sambar (South Indian Drumstick Lentil Soup)

Sambar is an integral part of south indian cuisine. It can become boring unless one attempts to innovate with the ingredients and the recipe. 

One of my family's favourite sambar's is Drumstick Sambar that is a little innovation of mine over the normal Drumstick Sambar recipe. Also, Drumstick is a preferred vegetable in our home due to its health benefits. Drumstick (for those who do not know) is one of the healthiest vegetables known to mankind. It is a rich source of iron, calcium and various vitamins. It is known to be extremely beneficial for pregnant women and lactating mothers, provides warmth and is also a good home cure for common cold, chest congestions and even asthma. Also known as Murungakai in Tamil, it is prepared as many dishes and is an essential part of traditional functions and religious ceremonious. 

Drumsticks

Today, my recipe will have two parts. First a quick guide to make fresh sambar powder and then my Murungakai Sambar recipe. 

Recipe 1: Sambar Powder

Ingredients:

Coriander Seeds - 1 cup measure

Dry Red Chillies - 1 cup measure (substitute with 10-12 Bedige Mirchi, if available, for colour)

Channa Dal - 2 table spoons

Pepper - 1 tea spoon

Fenugreek (Methi) Seeds - 1 tea spoon

Curry Leaves - Handful 

Method:

1. Roast each ingredient separately on a low heat till each ingredient imparts a nice aroma

2. Mix together and grind to fine powder

Recipe 2: Murungakai Sambar (Drumstick Sambar)

Serves 4

Ingredients:

Drumsticks - 2 : washed and cut into 3 inch pieces

Toor Daal - 1/2 cup

Tamarind Paste - 3/4 tea spoon (you can also use the pulp of a small ball of tamarind soaked in water for 20 minutes)

Sambar Powder (of the above recipe) - 1 and a 1/2 spoons

Salt - to taste

For tempering: 

Ghee - 1 spoon

Mustard seeds  - 1/2 spoon

Asafoetida - a pinch

Curry Leaves  - few

Fenugreek (Methi) Seeds - very little 

Dry Red Chillies - 1

Ground to a fine paste: 

Dry Coconut Powder - 2 table spoons soaked in hot water for 5 minutes 

Fresh Coriander Leaves - 1 table spoon 

Method:

1. Pressure cook Toor Daal with half a tea spoon of oil and a pinch of turmeric powder in sufficient water till it cooks to a fine paste - Keep aside

2. Cook the Drumsticks with salt in sufficient water 

3. Add tamarind paste (or tamarind pulp) to the cooked drumsticks and cook further till the raw smell of tamarind goes

4. Add the Sambar powder and the cooked Toor Daal paste and bring the mixture to a boil at medium heat

5. Now add the ground coconut and coriander paste and bring to boil again

6. Taste for salt and add if necessary

7. Remove the Sambar mixture from fire

8. Temper the Sambar with the tempering ingredients (mentioned above)

Serve hot with warm rice and a blob of ghee and enjoy !

Note: The above recipe is an easy to make version of the 'Arachivitta Sambar'.

A sweet to start with : Yummy yet simple Badam Halwa or Almond Halva

Badam or Almond is one of God's gift to his children. Almond is a rich source of vitamin E, manganese, calcium, phosphorous, iron and magnesium. It also contains zinc, riboflavin (vitamin B2) and niacin (vitamin V3). In fact, almond is the most nutritious of commonly consumed nuts. Almonds are scientifically proven to aid brain development in children, improve complexion, regulate blood pressure, prevent diabetes and reduce the risk of cancer. Almond is also known to contain monosaturated fats and phytosterols, associated with cholesterol-lowering properties.

Badam Halwa is a simple uncomplicated recipe that is loved by all children alike. It is easy and quick to make, delicious to eat and a good way to ensure all the members of your family benefit from the good nutrients of Badam. 

Ingredients:

Almonds - 1 cup

Sugar - 1 cup

Milk - To grind the almonds

Saffron - a pinch

Ghee (Clarified Butter) - ~ 10-12 teaspoons

Orange food colour - a pinch (optional)

Method:

1. Microwave almonds with little water at high for 3 to 4 minutes. 

2. Peel off the almond skin 

(Beauty tip: Save the removed almond skin and use it as a face scrub for lovely skin and complexion)

3. Grind the almonds with milk to a thick paste 

(Beauty tip: This thick paste can also be used on the skin, especially face, as a natural complexion enhancer)

4. Measure the almond paste by cup measure

5. Take equal cup measure of sugar to the almond paste you have

6. Boil a little water in a pan and melt the sugar at medium heat 

(Quick tip: The sugar just needs to melt and you need not wait for the syrup to reach a stringy or toffee consistency)

At this stage, you can also add food colour to the sugar syrup to enhance the colour of your desert

7. To the sugar syrup, add the almond paste and stir

8. Add small quantities of melted ghee to the above mixture as it gets absorbed and continue till the halwa leaves the sides of the pan

9. Remove from heat, garnish with saffron, slivered almonds or fried cashews and serve warm

Note: This recipe is a diabetic friendly recipe - Substitute the sugar with an equal quantity of Splenda or other artificial sweetener and reduce the quantity of Ghee used to make Sugar Free Badam Halwa