AKUKURA ANNAM / KEERAI RICE (GREEN LEAVES RICE)

AKUKURA ANNAM / KEERAI RICE (GREEN LEAVES RICE)

 

 

 

Ingredients needed:

• 2 Cup Rice washed and soaked for 10 minutes.
• 1/2 Cup Chopped onions
• 1 Teaspoon Channa dhal(not channa, its channa dhal)
• 1 Teaspoon cumin seeds
• 3 number cashews broken
• 1 Cup green leaves Chopped(Any type of green leaves you can use, that is any type of akukura / keerai can be used)

To grind:

• 4 Number red chilly
• 1/4 Teaspoon fenugreek seeds
• Pinch of asafoetida
• 1/2 Teaspoon coriander seeds
• 3 Tablespoon Shredded coconut
• 2 Clove
• Small piece of cinnamon

Method:

1. In half teaspoon oil, saute those items mentioned in 'To grind’.
2. Grind it without water.
3. Keep pressure cooker in medium heat and add 2 teaspoon oil, when oil is hot add cumin seeds , cashews and channa dhal, when they splutter add chopped onions and cook for about a minute, the add green leaves(akukura /keerai) and cook until the raw smell goes.
4. Now add the grinded masala and rice.
5. Pour 4 cups water and add salt for taste and give a good stir.
6. Pressure cook for 2 whistles and simmer for 5 minutes.

Note:

The grinded masala will not be powder or watery, since we use coconut, the moisture in that will give a little water in the masala.

 

 

Dum Aloo

Serves for 3 people

Ingredients:

1. 12-15 baby potatoes, washed, boiled, peeled and prick with fork all over
2. 1 tsp cumin or fennel seeds
3. 1 onion, finely chopped
4. 3/4 cup thick yogurt
5. 1 1/2 tbsps fresh cream
6. 1/2 tsp red chili pwd (adjust according to your taste)
7. 1 tsp coriander pwd
8. Whole garam masala – 1 each
9. salt to taste
10. coriander leaves for garnish
11. 2 tbsps oil

For paste:

1. 4 green chilies
2. 1″ ginger piece
3. 1 small tomato
4. Garlic cloves - 3

Make a paste:

5-6 cashew nuts, soaked in luke warm water

Method

• Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
• In the same vessel, add the remaining oil, add the fennel seeds, whole garam masala ingredients, chopped onions and saute for 4 mts or till the onions turn transparent.
• Add the ground ginger-green chilli-tomato paste and fry further for another 4 mts. Add the chilli, coriander powder and sauté for 2 to 3 minutes.
• Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauted baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and fresh cream and cook for a minute
• Add a cup of water, salt and cook covered on low flame till you get the desired gravy consistency.
• Garnish with fresh coriander leaves and serve with hot rotis, or rice

Pesarattu with Tomato garlic chutney

Serves two

Ingredients:

1. Whole Green gram - 1 cup
2. Raw rice - 1/4 cup
3. boiled rice or Idly rice - 1/4 cup
4. Ginger - 1 inch piece
5. Cumin seeds - 1 tsp
6. Onions chopped for topping

Method

• Soak the dal and rice in water for whole night
• Drain the water and add 1″ ginger piece, cumin seeds and salt.
• Grind the mixture to a smooth paste adding water as required.
• It should be similar to dosa batter and keep aside.
• Meanwhile take a separate bowl and add the chopped onions.
• Heat tawa and pour batter as a round layer and pour oil.
• Flip the pesarattu over the other side and add the chopped onions.
• Now take the pesarattu away from tawa.

Chutney recipe:

Ingredients

1. Tomatoes - 4
2. Garlic cloves -6
3. Red chilli – 7
4. Tamarind – as per the taste
5. Onion small - 1
6. Oil - 1 tbsp

For seasoning

1. Oil -1 tsp
2. Mustard - 1 tsp
3. Hing - a pinch
4. Curry leaves - few

Method 

• Heat a tbsp of oil in a pan, add red chillies, garlic, sliced onion, tamarind and saute for few minutes.
• Then add chopped tomatoes and cook till tomatoes become mushy. Add salt needed.
• Allow it to cool. Then blend it in a mixie.
• Heat a tsp of oil, add mustard seeds, when it splutters, add hing, curry leaves and pour it over the chutney.

The pesarattu with spicy chutmey is now ready :)

Karivepaku or Kariveppalai or curry leaves powder

Ingredients:

Curry leaves- 1 cup
Bengal gram - 2 tbsp
Urad dal - 11/2 tbsp
Coriander seeds - 11/2 tbsp
Red chillis - 7 to 8
1 small lemon sized tamarind
salt to taste
1 1/2 tbsp oil

Method:

Dry roast all the ingredients separately except curry leaves and keep aside.
Now add a tsp of oil and add the curry leaves and fry them about till they are crisp and roasted.
Turn off heat and cool all the roasted ingredients.
Grind the dals first (grind them coarse), followed by coriander, red chillis.
Now add tamarind ball and grind. Remove and keep aside.
Add the curry leaves and grind to make a powder.
Mix it with the coarsely ground spices and salt and store in an air tight container.
Serve hot rice and ghee.