Jilakara Kudumulu Recipe, Seeraga Puttu

Recipe for Kongunad special Seeraga Puttu / Jilakara Kudumulu. Recipe made with homeground coarse parboiled rice and toor dal. Steamed dumplings recipe.

This recipe for Seeraga Puttu / Jilakara Kudumulu is very popular among the telugu speaking community of the Kongu region. These steamed dumplings are spiced with cumin seeds and pepper. Jilakara means cumin seeds. Parboiled rice (puzungal arisi) is dry roasted along with toor dal and made into a coarse powder. This mixture is then cooked, formed into dumplings and steamed.

Here is how to do it. You will need Parboiled rice (puzungal arisi) for this recipe. Dry roast the rice, toor dal, cumin and black pepper in a pan until the ingredients are hot to touch. About a couple of minutes. Set aside.

Grind the dry roasted rice mixture in a mixie. Grind to a coarse powder. Rava like consistency. Do not grind fine. We need a slightly coarse texture for the rice.

Using a wide meshed strainer, sieve the mixture and grind the bigger pieces again. If you do not have a sieve, You may grind the toor dal and rice separately as toor dal takes time to grind.

We are aiming for a coarse powder. The toor dal can be a little big and thats fine. Set aside.

Heat oil in a pan and add in the mustard seeds and chana dal. Add in the curry leaves, split green chillies and dried red chillies. Let the mustard seeds crackle.

Add in the chopped onions and salt. Saute till the onions are soft.

Add in the fresh shredded coconut. Saute for a minute. Add in 2.5 cups of water. Let the water come to a boil.

Once the water is boiling, add in the ground rice and dal mixture.

Cook for 3-4 minutes till the mixture absorbs all the water and becomes thick. Remove from heat and set aside to cool.

Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside. (Remove the chillies while making the dumplings)

Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. Remove from heat.

Serve hot with coconut chutney , red chutney or kara chutney .

• 1 cup Parboiled rice (puzhungal arisi)
• 3 tablespoon toor dal
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 tablespoon coconut oil
• 1/4 teaspoon mustard seeds
• 1 teaspoon chana dal
• 2 sprigs curry leaves
• 2 green chillies
• 2 dry red chillies
• 1/2 cup chopped onions
• 1 teaspoon salt
• 1/2 cup fresh shredded coconut

1. Dry roast the rice, toor dal, cumin and black pepper on a pan until the ingredients are hot to touch. About a couple of minutes. Set aside.
2. Grind the dry roasted rice mixture in a mixie. Grind to a coarse powder.
3. Heat oil in a pan and add in the mustard seeds and chana dal. Add in the curry leaves, split green chillies and dried red chillies. Let the mustard seeds crackle.
4. Add in the chopped onions and salt and saute till the onions are soft.
5. Add in the fresh shredded coconut. Saute for a minute. Add in 2.5 cups of water. Let the water come to a boil.
6. Once the water is boiling, add in the ground rice and dal mixture.
7. Cook for 3-4 minutes till the mixture absorbs all the water and becomes thick. Remove from heat and set aside to cool.
8. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside. (Remove the chillies while making the dumplings)
9. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. Remove from heat.
10. Serve hot with coconut chutney, red chutney or kara chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: Tamilnadu

• 1 cup Parboiled rice (puzhungal arisi)
• 3 tablespoon toor dal
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 tablespoon coconut oil
• 1/4 teaspoon mustard seeds
• 1 teaspoon chana dal
• 2 sprigs curry leaves
• 2 green chillies
• 2 dry red chillies
• 1/2 cup chopped onions
• 1 teaspoon salt
• 1/2 cup fresh shredded coconut

1. Dry roast the rice, toor dal, cumin and black pepper on a pan until the ingredients are hot to touch. About a couple of minutes. Set aside.
2. Grind the dry roasted rice mixture in a mixie. Grind to a coarse powder.
3. Heat oil in a pan and add in the mustard seeds and chana dal. Add in the curry leaves, split green chillies and dried red chillies. Let the mustard seeds crackle.
4. Add in the chopped onions and salt and saute till the onions are soft.
5. Add in the fresh shredded coconut. Saute for a minute. Add in 2.5 cups of water. Let the water come to a boil.
6. Once the water is boiling, add in the ground rice and dal mixture.
7. Cook for 3-4 minutes till the mixture absorbs all the water and becomes thick. Remove from heat and set aside to cool.
8. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside. (Remove the chillies while making the dumplings)
9. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. Remove from heat.
10. Serve hot with coconut chutney, red chutney or kara chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/jilakara-kudumulu/

Easy recipe for paneer kurma. South Indian style Spicy paneer kurma that goes perfectly well with chapati, pulao and even dosa. Recipe with step by step pictures.

This recipe is from Vinodh’s sister Padma Akka. She is a really good cook and I love all her recipes. Every-time, I meet her, I spend time with her in her kitchen learning new things. This Paneer kurma made with a little south Indian twist is a keeper. Perfect for parties. Its a very easy recipe and comes together in no time. Padma akka has an absolutely beautiful garden adorned with adenium plants of all colors. Here it is!

Heat coconut oil in a pan and add in the cinnamon, cumin seeds and fennel seeds. If you do not like the flavour of coconut oil, you can substitute with any vegetable oil.

Add in the garlic and ginger. Saute for a few seconds.

Add in the sliced onions and the cashew-nut. Cashew-nuts give a nice body to the gravy. Saute till the onions are soft.

Once the onions are soft add in the tomatoes, green chillies and red chilli powder. Add in the salt.

Saute till the tomatoes are well cooked and juiced down. Remove from heat and set aside to cool.

Grind the cooled mixture to a smooth paste. Add up to a cup of water while grinding. Set aside.

Add in the ground paste to a pan. Wash the mixie with a cup of water and add it back to the pan.

Add in the cubed paneer pieces to the gravy.

Let the gravy simmer for a couple of minutes. Finally add in the coriander leaves and remove the kurma from heat.

This kurma goes well with chapati , vegetable pulao . My son likes it with dosa 🙂

• 2 tablespoon coconut oil
• 1/2 inch piece cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 6 cloves garlic
• 1/2 inch piece ginger
• 2 cups sliced onions
• 10 - 12 cashew nuts
• 2 cups diced tomatoes
• 2 green chillies (add more for a spicy kurma)
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 200 grams paneer, cubed
• 3 sprigs coriander leaves

1. Heat coconut oil in a pan and add in the cinnamon, cumin seeds and fennel seeds.
2. Add in the garlic and the ginger. Saute for a few seconds.
3. Add in the sliced onions and the cashew-nut.
4. Once the onions are soft add in the tomatoes, green chillies and red chilli powder. Add in the salt.
5. Saute till the tomatoes are well cooked and juiced down. Remove from heat and set aside to cool.
6. Grind the cooled mixture to a smooth paste. Add up to a cup of water while grinding. Set aside.
7. Add in the ground paste to a pan. Wash the mixie with a cup of water and add it back to the pan.
8. Add in the cubed paneer pieces to the gravy.
9. Let the gravy simmer for a couple of minutes. Finally add in the coriander leaves and remove the kurma from heat.
10. This kurma goes well with chapati, vegetable pulao.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu