Appala poo sadam ~ Coconut Rice with Appalam

Diposting oleh adiba
Rabu, 21 November 2012
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I hate variety rice to the core, right from my childhood. If my mom packs me any variety rice other than tomato rice and curd rice for lunch, I come home in the evening without even tasting a spoon of it. I am so much adamant on this. Even now, i hate tamarind rice, lemon rice and this coconut rice to the core! Then if you ask me, why i am posting the dish i hate the most, then its because now i started to feel my mother feelings, when my son come home without eating few food which he do not like. and the next reason is my mom makes this coconut rice interesting by adding appalam to it. so i just want to share it here, So you could try and make the kids eat coconut rice! 




We call it as appala poo sadam, may be because it has appalam and thengaai poo in it. You can prepare this in a jiffy, if you have grated coconut and appalams ready in hand. You should serve this appala poo sadam / coconut rice with liquid coconut chutney and also with potato roast or potato chips. Serving this plain will not be so good and may develop haters like me!


I served my appala poo sadam with baby potato roast. It was such a good combo. 
Finally the pictures are shot with my new Canon 600d. starting auspiciously with the coconut!! I made a mistake with white balance and the pics started to look pale. I am still learning the new camera, hope i learn quick!! over to recipe now.

Ingredients:

Cooked rice - 2 cup's
Fresh Grated coconut - 3/4 cup
Appalam - 4 (already fried / ready to eat)
Sesame oil - 1 tsp

For tempering:

Coconut oil / Sesame oil - 1 tbsp
Mustard - 1 tsp
Peanuts - 2 tsp's
Chana dal - 1 tsp
Urad dal - 2 tsp's
Curry leaves - 1 sprig
Green chilli - 2
Dry Red chilli - 1

Method:

Cook the rice, with right amount of water(rice:water should be 1:2) in pressure cooker for about 2 or 3 whistle count. make sure rice do not get mashy, Rice should be grains apart. you may also use basmati rice. Once the rice is cooked, spread the rice in wide bowl or plate, drizzle a tsp of coconut or sesame oil over the rice, mix with a fork and leave the rice to get cool.
Heat 1 tbsp of coconut oil in a pan, add mustard and let it pop, then add chana dal, urad dal, peanuts green & dry red chilli and roast them till they become golden in color. add curry leaves and fry it too. then add the grated coconut's and fry in low flame for about a minute mixing with the other tempering ingredients. Now add salt to taste.
Crush the appalam with your hands and just mix up with the other ingredients in the pan, mix it all up. switch off the flame. Then add rice to the pan, if possible you can toss the pan or slowly mix the rice with the tempering without breaking the rice. Now appala poo sadam is ready to serve. 
Serve with little watery coconut chutney or with potato chips or potato roast. 
 Note:

Only when the rice is served immediately the appalam will remain crisp. if served later, appalam turns soft, but no matter, still you can enjoy its taste.

Add Salt, keeping in mind that of the salt in appalam.


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Coconut Milk Sambhar ~ Thengai Paal Sambhar

Diposting oleh adiba
Minggu, 11 Mei 2008
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Believe me or not, this sambhar is made at my mom's place every day for dinner. my father likes this sambhar very much. though i like this sambhar, having it on daily basis is not my take. i prepare this sambhar whenever i feel homesick. This is a very subtle sambhar and pleases you in its humble way. To go with this sambhar, you should either prepare potato fry or some pappad.

Thengaai paal sambhar

Eat this coconut milk sambhar with hot steamed rice, served in a banana leaf along with some vegetable fry and pappad. it is one of blissful south indian meal.

Coconut Milk Sambhar

Prep Time: 15 mins 
Cooking Time: 10 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Dal

Ingredients:

Tuvar dal - 1/4 cup
Half coconut or first pressed thick coconut milk - 1/4 cup
Turmeric Powder-a pinch

For Tempering:

Ghee or Oil - 1 tsp
Mustard-1/4 spoon
Dry red chilly - 4 (break into half)
Asafoetida powder-a pinch
Garlic - 5 cloves (crushed)
Salt-as required

To Garnish:

Corriander leaves - 2 tsp's (finely chopped)
Curry leaves - 1 sprig

Method:
1. Pressure cook the tuvar dal with some water, a drop of oil, a slight pinch of turmeric and asafoetida powder for about 4 to 5 whistle count.  Then mash the dal and set aside.

2. Grate half of a coconut and extract thick coconut milk from it. then dilute it with 1/4 cup of water.
else if you are using packed coconut milk, take 1/4 cup and dilute with 1/4 cup of water.

3. In a pan, add 1 tsp of oil or ghee. when ghee turns hot, add mustard and let it pop. then add asafoetida powder, dry red chilly and crushed garlic.

4. Once the garlic gets half way cooked, add the mashed tuvar dal and stir well. you may add 1/4 cup of water and salt to taste and turmeric powder. let it boil.

5. Once the sambhar starts to boil, reduce the flame to low and add in the coconut milk. check for the consistency of sambhar and add required water. this coconut milk sambhar should be little thicker than rasam.

6. On slow flame let the sambhar simmer for a minute. then add curry leaves and chopped corriander leaves. remove the sambhar from flame.

7. Transfer the sambhar to a serving bowl. make appalam/pappad or some potato fry to go along with this sambhar. serve hot with rice.

coconut milk sambhar

Notes:

* Coconut milk sambhar should not be very thick. it should be in a consistency little thicker than rasam.

* Never boil the sambhar after adding coconut milk, as it may get curdle.

 My little one Surprised me with a Happy Mother's Day Card, signed by him..his scribbling really meant a lot..and the card was really an energy booster to me. I should become a better and his favorite mom from now on...

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