Monday, May 27, 2013

Poo Ada with Tender Coconut

Poo ada is what this ada is called. A simple ada which is lightly sweetened and good to have as snack with evening tea or for a good breakfast.
Roasted rice flour is used for making this ada. The roasted rice flour should not be very finely powdered.It's good to have a little fine rice rawa in the rice flour.Tender coconut is used as filling which gives a delicious taste.If tender coconut is not available finely grated coconut can be used.
But go for tender coconut if you can. When choosing tender coconut, go for one which is not too mature nor too young but with good tender pulp.Scoop out the tender coconut from the shell and pulse in the blender/ mixie, two or three times to get it grated.


For dough

1 cup - Rice flour,lightly roasted ( idiyappam podi)
1.5 cup - water
1/2 cup - Grated tender coconut
1 tsp - oil (prefer coconut oil )
Salt to taste


1 ) To make rice dough - In a bowl, mix rice flour and grated tender coconut well with hand.Bring water to a boil in a pan, add salt and oil.Carefully pour the boiled water,little by little into the bowl with rice flour. With a spoon keep stirring and mixing the ingredients well.Cover with a lid and set aside for 10 minutes.

2) When the dough cools, but still slightly warm, knead the dough well. The dough should not be hard as chapati dough. A bit loose or softer will be good.Make medium balls of the dough.

For filling

2 - pulp of Tender coconut, grated
1 or 2 tsp - Sugar
A pinch of salt

For wrapping

Banana leaves


1 ) Mix the filling ingredients well.On a small piece of banana leaf, place one rice dough ball, press and spread out on the leaf.Dipping your fingers in water will make it easy to spread the rice dough on the leaf.

2 ) Spread the filling in the center, as shown in the picture below.

3 ) Fold the banana leaf in half, as in picture and press the seal the filling well.

4 ) Heat a Iron tawa or a non-stick pan. Make the tawa very hot, place the banana wrapped ada on the tawa. You will hear the sizzling sound as the banana leaf is placed on the hot tawa. Simmer the flame and cook for 6 to 7 minutes one side then flip with a spatula and cook the other side for another 6 to 7 minutes. Place a lid on top when cooking both sides.

5 ) In between press the ada with a flat spatula.

6 ) Now remove the banana leaf wrap from the ada and place ada direct on the tawa and cook each side again till it gets cooked and crisp. Press the ada in between from time to time. All the cooking should be done on low flame.

Now serve in a serving plate and enjoy with a cup of tea or coffee.

Also check out Ela Ada, that i have posted earlier. A sweeter version of ada that is steam cooked.

Tuesday, September 25, 2012

Roasted Vanpayar Curry

Roasted vanpayar / red gram curry makes a delicious curry to have along with rice. In conversation with my father, he recollected a vanpayar curry that his mother used to make. Along with my father i cooked this vanpayar curry and we enjoyed a good meal.


1 cup - Brown vanpayar

To grind

1/2 shell - Coconut, grated
6 - Shallots / small onion
1/2 tsp - Jeera / Cumin seeds
5 -  Dry red chilli Or 1 tsp -  Red chilli powder
1/2 tsp - Turmeric powder


1 tsp - Mustard seeds
4 - shallots, sliced
4 - Dry red chili
2 tbsp - Grated coconut
2 to 4 sprigs - Curry leaves


1 ) Wash the vanpayar well and drain off the water. In a big pan dry roast the payar, on low flame, till you get the roasted smell. Cool the payar. Then transfer the payar into a blender and pulse, two to three times to crush it. Do not powder it, just have to get it crushed and split.

2 ) In a pressure cooker, add two cups of water and make it warm. When warm, add the crushed payar to it. Close the lid and pressure cook. After the first whistle, simmer and cook for 3 more whistles. Turn off the cooker.

3 ) Grind in a blender the ingredients listed to be ground with enough water. Open the cooker and add ground paste. Add enough water to get a thick gravy. Add salt to taste and bring to a boil. Simmer for two to three minutes and turn off the stove.

4 ) In a pan heat 2 to 3 tbsp coconut oil. Add mustard, then dry chili, then shallots and fry it to light brown color. Then add the grated coconut and fry it to a light brown color. Add curry leaves and pour this seasoning on top of the payar curry. Cover with lid.

Serve along with rice to make a delicious meal.

Tuesday, September 18, 2012

Kadala Pradhaman

Pradhaman made with brown kadala, with it's skin peeled off,  is a delicious combination of  jaggery and coconut milk. A good add to the onasadhya.


3 cup - Brown kadala / brown chickpea
400 gm - Jaggery
1 big - Coconut, grated
3 - Clove
5 - Cardamom, powdered
5 - Cashewnuts, slit in half
5 - Dry white raisins / Kishmish
1/4 cup - Thinly sliced coconut bits / Thengakothu
2 tsp - Rice powder Or Corn flour
2 to 3 tbsp - Ghee


1 ) Soak kadala overnight. Then peel off it's skin.

2 ) In a pressure cooker, cook the peeled kadala along with clove and enough water to cook it. After the first whistle, simmer and cook for 1/2 an hour. Cool and open Pressure cooker. Mash the kadala partially.

3 ) Meanwhile, place jaggery in a pan with little water, simmer and boil to dissolve the jaggery. Strain to remove any impurities and set aside. Extract coconut milk from coconut. First extracted thick milk - 1/2 cup, second extracted - 1 cup, third extracted milk -1.5 cup

4 ) Into the pressure cooker, pour the jaggery syrup, a pinch of salt and cook on medium flame till the kadala absorbs the jaggery taste and jaggery thickens. Taste test the kadala in between to check. Pour the third extracted coconut milk and cook till the contents thickens.

5 ) Mix and stir 2 tsp of rice powder or corn flour to the second extracted coconut milk.Add second extracted coconut milk, simmer and cook for five minutes. Add powdered cardamom powder. Then the first extracted thick coconut milk. Before the pradhaman comes to a boil, turn off the stove.

6 ) In another pan heat ghee, add coconut bits and lightly brown it. To this add cashew nuts and lightly brown it. Then add the raisins and fry it till it puffs. Pour this on top of the pradhaman and cover it.

Serve the kadala prahaman hot or cold.