PULI SOJJI/PULI ARISI SUNDAL(TAMARIND RICE SUNDAL) - புளி சொஜ்ஜி/ புளி சுண்டல்

Puli Sojji is an easy dish which can be served for dinner/ breakfast. The base of this dish is rice. In simple dry roasted rice is cooked in tamarind sauce and spices.

It is a staple food in our home. My mom prepares this puli sojji frequently for dinner or breakfast. It is similar to that of the Sojji.

Please check the below link for the sojji recipe.

• SOJJI
• Karamani Sojji

It may looks like our pulisatham/puliyodarai in appearance. But definitely tastes and procedure will be different. It tastes great even with simple curd or roasted papad.

I like to eat with Sugar also (may looks weird, but I like this combination J).

Ok now coming to the recipe.

VIDEO RECIPE:

PULI SOJJI / PULI SUNDAL

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN | SERVES: 2 PERSON

PREPARATION TIME: 2 MIN | COOKING TIME: 20 MIN

PREPARATION:

Soak Tamarind in 1 cup of water and extract the juice and keep aside.

METHOD:

First dry roast the rice till it starts to change the color. No need to make it brown. But the rice should be roasted fully. Keep it aside.

In a heavy bottomed pan or pressure cooker add oil and let it heat. Add the mustard seeds and let it splutter. 

Then add the broken red chillies and sauté. Then add the channa dhal and urad dhal and let them fry. Then add the asafetida and sauté. 

Then add the tamarind extract and water and let it boil.

Add turmeric powder, curry leaves and salt and mix them well.

Once the water starts to boil add the rice and let it cook in the tamarind water till it becomes fluffy.

Once the rice is cooked completely remove from heat and serve.

This puli sundal will tastes yummy even with simple curd or papad.

NOTES:

• I used my electric cooker, so shifted everything to the cooker pot.
• Any cooking rice can be used. I used sona masoori. If you like you can use basmati rice also.
• Rice should be roasted well, otherwise the sojji will become sticky.
• This puli sojji should be fluffy and non sticky.
• It will taste great even after 7 to 10 hours, so perfect to pack for picnic.
• I added 1 cup water and 1 cup tamarind extract, it is general ratio. But if your rice usually requires more water to cook then add accordingly.
• Actually for spiciness , red chillies only will be used in this recipe. if you want more spiciness, increase the red chilli count. Don't add red chilli powder, it will change the authentic taste.
• For  more flavour you can use little 1/2 or 1 tsp of sambhar masala. 

Please check the below link for sambhar masala recipe

• SAMBHAR MASALA

I have already posted this recipe in tamil in my another blog kuzhaliyinpagirvugal  in which i used pressure cooker to make this puli sojji.

http://kuzhaliyinpagirvugal.blogspot.com/2016/10/puli-sojjipuli-sundal.html

Do try this recipe and please don’t forget to give your feedback in comments.

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MILK COCONUT BURFI(1,2,3,4 BURFI)

Milk Coconut Burfi is a easy sweet that can be made with minimum ingredients. Actually it’s original name is 1234 burfi, yes J it’s name is 1234 burfi. I got this recipe from a cookery show in doordharshan channel around 12 or 13 years back. That time itself this recipe impressed us and immediatel my mom tried in home. It came out very well. Yes I still remember we packed this to my uncle’s place also while going there for summer leave.

It is similar to that of 7 cup burfi, which is very popular in internet, in the name. On the basis of the measurements this name 1234 is came to this burfi. Coconut, milk and sugar are the basic ingredients for this bufi. We can say like this burfi is little richest version of normal coconut burfi.

Please check the other Burfi recipes here in my blog

• Badam Burfi
• Coconut Burfi

Ok now coming to the recipe.
VIDEO RECIPE:

VIDEO RECIPE:

MIlK COCONUT BURFI(1,2,3,4 BURFI)

RECIPE TYPE: SWEET | CUISINE: SOUTH INDIAN | SERVES: 10 PIECES

PREPARATION TIME: 5 MIN | COOKING TIME: 30 MIN

Actually the original recipe calls for 1 cup of ghee, but i have reduced it to 1/2 cup.

In simple the ratio of the ingredients is 4:3:2:1, Hence the name 1234 burfi also arrived.

 PREPARATION:

Grate the coconut, measure and keep aside.

METHOD:

In a heavy bottomed pan add the coconut and dry roast it for around 3 to 4 minutes in medium flame. No need to roast till the color changes. Just to get a nice aroma we are roasting. Remove the roasted coconut and keep aside.

Then heat milk in the same pan and allow it to boil.  

Then add the roasted coconut and sugar. Stir occasionally to avoid the burning at the bottom.

Add cardamom powder and mix well.

Once the mixture starts thickening, add ghee (2 tbls once) in between and stir continuously.

At one stage it mixture becomes thick and starts bubble up. Wet your hands and take a small amount and roll it, if it rolls without sticking then that is the right stage.

Pour the mixture in a greased plate and allow it to cool.

Once the burfi becomes warm, cut into pieces.

Let it cooled down completely and the store in a air tight box.

Will be good for around 1 week in room temperature.

NOTES:

• Actual recipe calls for 1 cup ghee, but I have used only ½, if you want you can use more.
• Cut the burfi after it becomes cooled down a little.
• You can add any nuts/dried fruits.
• If the burfi is sticky even after cooled down, you have removed from heat earlier, ie., before it reaches the right stage. In that case again take that in the pan and stir for few more minutes.  

Do try this recipe and please don’t forget to give your feedback in comments.

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PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)

Peanuts/Groundnut kozhukkattai is one of the easy kozhukkattai recipe. It is different from the normal poorana kozhukkattai in which we usechanna dhal pooranam. Here we will use peanut and jaggery mix as pooranam. This peanut kozhukkatai doesn’t require any soaking of dhal, so we can make this kozhukkatai in very less time.

Actually I have to thank my friend kanimozhi, because she only shared me this recipe and asked me to try. Before I tasted this knozhukkatai once in her place and liked very much.

So friends you too try this easy kozhukkattaiand tell me how it turned out for you.

Ok now coming to the recipe.
VIDEO RECIPE:

PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI

RECIPE TYPE: SWEET | CUISINE: SOUTH INDIAN | SERVES: 4 PERSONS

PREPARATION TIME: 5 MIN | COOKING TIME: 25 MIN

PREPARATION:

Roast peanuts and remove the skin and keep ready.

Grind peanuts, jaggery and cardamom into coarse powder. This is the stuffing.

METHOD:

in a heavy bottomed pan add water and let it boil. Add required salt to the water and stir well.

Once the salts dissolved in water and while water is roll boiling, add the rice flour and mix well.

If the batter is too sticky stir in medium flame for few minutes. Let the prepared rice dough to cool for a while.

While the dough is warm , grease your hands with oil/ghee and make medium sized balls.

Take one ball and make as disc and place the groundnut jaggery mix with a spoon and close with the dough on the sides.

In the same way prepare all the kozhukkattais and cook in steam for 10 minutes.

Then let them cool for a bit and remove from the plate and serve.

NOTES:

• Add enough hot water to make nice dough. If the water is not hot enough or used less water , then the kozhukkattais will not be soft.
• If the dough becomes watery cook in heat for few more minutes or add one or two tablespoon of more flour.
• Making very tight dough will make the kozhukkattais too hard.
• While making in bulk, cover the dough with a wet cloth to avoid drying while cooking the first batch.
• Grease the plate with oil or ghee before keeping the kozhukkattais to cook.
• Always cook one plate of kozhukkattais at a time.dotn stack the plates, because the water from the top plate will make the bottom plate kozhukkattais as soggy or sticky and uncooked.
• Normal rice flour can also be used, but idiyappam flour will be best.

Do try this recipe and please don’t forget to give your feedback in comments.

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CARROT KHEER USING PALM CANDY - SIMPLE AND HEALTHY KHEER

Carrot kheer is a yummiest easy kheer that can be made in jiffy. Generally carrot kheer is more healthy and kids friendly. To make it more healthier i used palm candy instead of white sugar. 

Carrots cooked in milk and makes this scrumptious mildly sweet kheer/drink. It doesn't requires ghee and very simple to make.

Actually I first tasted this kheer in a friends place during my college days. I liked the taste and afterwards made this kheer many times in our home too.

Do try this recipe and let me know how it turned out to you.

Ok now coming to the recipe.

VIDEO RECIPE:

CARROT KHEER

RECIPE TYPE: DESSERT | CUISINE: SOUTH INDIAN | SERVES: 4 PERSONS

PREPARATION TIME: 2 MIN | COOKING TIME: 25 MIN

PREPARATION:

Chop the carrots into medium sized pieces.

METHOD:

Boil 1 1/2 cup of the milk and add carrots and let it cook till the carrots become soft. It almost takes around 10 minutes. 

 Add the palm candy and let it melt in the hot milk. Stir in between to avoid burning at the bottom.

Then grind the carrots into smooth paste by adding the little milk used to cook the carrots.

Add the remaining milk in the same pan and allow it to boil. Then add the ground carrot paste and stir well.

Add cardamom powder and let the mixture to boil for 10 more minutes and remove from heat. Stir occasionally to avoid burning at the bottom.

Then remove from heat and allow it to cool. Then refrigerate it for 1 or 2 hours.

Garnish with pistachio and serve chill.

NOTES:

• Use the carrot cooked milk to grind the carrot.
• Adjust the sweetness as per your wish. The above quantity of the palm sugar will be for medium sweet only.
• I want the kheer to be so simple; if you want to make it rich you can add condensed milk and some nuts also.
• You can use white sugar instead of palm candy.
• If you feel your palm candy is having more impurities, you can mix the candy in boiling water, then filter and add to the milk.

Do try this recipe and please don’t forget to give your feedback in comments.

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