February 07, 2009

Mamidikaya Pulihora & Ragi Dosa

I bought Dakshin-Vegetarian Cuisine from South India by Chandra Padmanabhan on my last trip to India. It’s a neat little cookbook with lot of south Indian recipes, mostly from Tamil Nadu. I tried coconut sambhar and adai recipes from the book, they were both awesome.
I wanted to try a different mamidikaya pulihora (mango rice) recipe and found Mangai Ogaray in the book and the result was nothing like the regular mango rice I usually make. It is a lengthier process but I think it is well worth it.

Ingredients:
Grated Mango – 1½ cups (I used half of a medium mango)
Peanuts - 4 tbsp
Rice – 3 cups, cooked (I used Sona masoori rice)
Curry leaves - 6

For the Spice paste:
½tsp
Dry red Chilies – 6
Fresh Coconut, grated – ¼ cup
Hing - ½ tsp

For Tempering:
Oil – 3 tbsp
Mustard seeds – 1 tsp
Chana dal - 1 tbsp
Dry red Chili - 1, halved

Method:
  • Grind the ingredients for the spice paste to a fine paste, adding ½ the grated mango; keep aside.
  • Cool cooked rice on a large plate.
  • Heat oil and the tempering ingredients; when the mustard seeds splutter, add the peanuts.
  • When the bengal gram turns golden add the rest of the grated mango and sauté for 4-5 minutes on medium flame till mango doesn’t smell raw anymore.
  • Add the spice paste and sauté for another 5-8 minutes. Remove from heat and set aside.
  • Add salt and curry leaves to rice and mix well. Stir in the mango mixture, a little at a time and mix well; season with salt if needed.
I made Adai Kunukku and Sakkarai Pongal from Dk's Culinary Bazaar. It was an awesome Tamil Nadu meal that we enjoyed very much.

Mango Rice with Adai Kunukku & Sakkarai Pongal

Ragi Dosa: Another recipe that I tried from Dakshin is Ragi Dosa. I bought ragi flour from Indian grocery sometime back and I’ve been looking to make something with it.

Ingredients:
Ragi flour – 2 cups
Rice Flour – ½ cup
Small Onion – 1, chopped fine
Green chilies – 3-4, chopped fine
Coriander leaves – chopped fine
Sour curd – ½ cup

For tempering:
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Hing – pinch
Salt – to taste

Method:
  • Mix ragi flour, rice flour, onions, coriander leaves, chilies and salt. Add the curd and enough water to make thin batter. Cover and keep aside for 2 hours.
  • Heat 2 tsp oil; add the seeds and hing. Mix it in the batter.
  • This batter is similar to rawa dosa batter and it has to be poured from outside-in instead of inside-out like in regular dosa.
  • Take a ladleful of batter and start pouring from outside-in onto the hot griddle pan. Try to make the batter thin by swirling the pan around (my husband’s trick) or with the ladle itself. Pour about ½ tsp oil along the edges and let the dosa cook for 1-2 minutes on medium-high flame. Gently lift the dosa and cook the other side for another minute. Serve hot with any chutney.

We had our dosas with Karivepaku karam (Curry leaf powder) & Chutney powder. My son enjoyed these with his apple sauce. I wrapped the leftover dosas in a foil and put in the fridge. I wasn’t sure how they would turn out; they tasted just fine microwaved after 4 days, but I had to be real careful handling them as they got very delicate and crumbly.

4 comments:

  1. Both plates of food look so tasty!!! Sounds like a great book!

    ReplyDelete
  2. Love that book too, thali looks yum! :)

    ReplyDelete
  3. Hey! I bought Dakshin yesterday...a Tamilian friend always tells me that this book is the gold standard for TamBram recipes. The recipes look really good, and it's great to hear you had such success with them.

    ReplyDelete
  4. I love boh the spread, looks yumm.

    ReplyDelete

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