My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

Sourashtra Style Azhagar Kovil Dosa Recipe

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INGREDIENTS

  1. Idli/dosa batter – 3 cups
  2. Ginger – 1 inch piece
  3. Pepper corns – 1 tsp
  4. Cumin seeds – 1 tsp
  5. Green chili – 1
  6. Turmeric powder – 1/2 tsp
  7. Hing – 1/4 tsp
  8. Salt – As per taste
  9. Curry leaves – 3 sprigs

PROCEDURE

  1. In a mixer grinder, add pepper corns, cumin seeds, ginger and curry leaves.
  2. Grind it into a paste. Oops!!! I forgot to add green chili previously. So, added now.
  3. Add little water to it.
  4. In a mixing bowl, add the idli/dosa batter, ground  paste, turmeric powder, hing and salt.
  5. Mix it well.
  6. Heat the dosa griddle. Grease it with castor oil.
  7. Pour a ladle full of batter.
  8. Spread it from the center.
  9. Drizzle oil over it. Allow it to cook on one side.
  10. Flip it and cook it on another side.
  11. Transfer to a serving plate.
  12. Serve hot with any chutney of your choice.

NOTE

  1. Adjust the seasoning as per the taste.
  2. Instead of grinding all the ingredients, pepper corn & cumin seeds can be crushed and green chili, ginger and curry leaves can be finely chopped.
  3.  If preferred, veggies can be topped. But Sourashtra style alagar dosa is served plain only.
  4. If the idli/dosa batter becomes sour, then alagar kovil can be prepared to overcome the sourness.
  5. Alagar kovil dosa is prepared during the vaikunta ekadesi for sure by Sourastrians.

Cumin seed & Pepper pod Variety Rice Recipe(Thuoop Pongal)

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Here is the recipe for cumin seed & pepper pod pongal/variety rice. It is popularly known as Thuoop pongal in Sourahtra. It is very simple & easy to prepare. If bored of eating rice or if you have left over rice, you can prepare this variety rice in minutes. Raw rice suits well for this.

This rice is always prepared along lemon rice. They can be called as Love birds rice. It goes well with sambhar and coconut chutney.

Checkout other variety rice, lemon rice, tomato rice, oats ven pongal, raw mango rice, tomato poha, ven pongal , saamai ven pongal, mashed tamarind rice, mustard rice and ghee rice.

INGREDIENTS

  1. Raw rice – 1/2 cup
  2. Cumin seeds – 3/4 tsp
  3. Pepper pods – 1/2 tsp
  4. Curry leaves – 1 sprig
  5. Hing – a small pinch
  6. Salt – As per the taste
  7. Oil – 2 tbsp

PROCEDURE

  1. Wash and soak the raw rice for 10-15 minutes.
  2. In a vessel, add enough water and cook the rice with little salt.
  3. Drain the excess water.
  4. Transfer the rice to a large plate.
  5. Heat oil in a kadai.
  6. Add cumin seeds &  pepper pods to it. Turn off the flame immediately.
  7. Add curry leaves & hing.
  8. Pour the tempering over the rice. Mix it well.
  9. Serve with sambhar.

NOTE

  1. Adjust the seasoning as per the taste required.
  2. For taste enhancement, cashew nut or peanut can be added along the tempering.
  3. Ghee can be used instead oil if preferred.
  4. Fresh green peas can also be added along the cumin seeds & pepper pods. Boil the green peas with little salt. Drain the excess water.
  5. This variety rice always accompanies lemon rice in Sourashtra cuisine. Both are like love birds. They are always prepared together.

Puliyogare/Puliyodharai Mix Recipe – Sourashtra Style

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06-puliogare-mix-6 INGREDIENTS

  1. Tamarind – 100 gms
  2. Red chili – 8
  3. Hing – 1/2 tsp
  4. Turmeric powder(heaped)- 1 tsp
  5. Methi powder – 1 tsp
  6. Salt – 2 tbsp
  7. Oil – 3 tbsp
  8. Curry leaves – 2 sprigs
  9. Palm jaggery – a small piece

Serves – 4

PROCEDURE

  1. Soak the tamarind in water for 5-10 minutes.
  2. Filter the pulp from the tamarind.
  3. In a kadai, add pulp and salt.
  4. Allow it to boil.
  5. Now, Turn the flame to low, add hing and turmeric powder to it. Mix it well.
  6. Cook it for around 10-15 miniutes.
  7. Meanwhile, heat oil in a kadai.
  8. Add red chili and curry leaves to it. Fry till the red chili turns greenish black color.
  9. Next, add methi powder and palm jaggery to it.
  10. Now, add the tempering to the tamarind mixture. Mix it well.
  11. Cook till the mixture thickens.04-puliogare-mix-2

NOTE

  1. The sourness of the tamarind varies. The tamarind that tastes sour-sweet goes best for this puliyogare mix.
  2. If you feel the sourness of the mix is less, squeeze out half of lemon and check for the sourness.
  3. Adjust the red as per the taste required. If the hotness in the mix is less, add 2-3 re chilies extra while tempering for the puliyogare.
  4. Heat oil in a kadai, add mustard seeds, urad dal, channa dal and curry leaves. Mix this tempering and puliyogare mix to cooked raw rice. Puliyogare is ready. If served after few hours, the tamarind mixture will blend well with rice. Enjoy the yummy puliyogare.
  5. If palm jaggery is not available, jaggery can be used.
  6. It can be stored in a air-tight container upto 15 days in refrigerator.