Malligai Poo Idli Recipe, Kushboo Idli Recipe

There was a time when there was a mad craze in Tamilnadu restaurants – shops for Kushboo Idli. Popularly named after the Tamil actress (whoever named it was clever), is nothing but idli made with the addition of sabudana (javvarisi) and baking soda. The resultant idlis are so spongy and soft. These idlis were originally called as Malligai Poo Idlis or Mallige Idlis. So its time to make some voluptuous Malligai Poo Idlis – Kushboo Idlis!!!! If you are making Idli for the first time, Please READ this post before you begin. https://www.kannammacooks.com/tips-tricks-making-idli-batter/ Soak the sabudana in a cup and a half of water. Soak the urad dal and idli rice (par-boiled rice) in lots of water (soak all the ingredients separately) over-nite. About 8 – 10 hours.

Do not drain the water from the sabudana. Add the soaked sabudana along with the water to the mixie. Grind it in a mixie to a smooth paste. The sabudana might take some time to grind. Make sure there are no lumps after grinding. Soaking the sabudana over nite helps. Set aside to a bowl.

Add the soaked and drained urad dal and add upto a cup of ice water to grind. Grind to a smooth fine paste. Set aside to a bowl. Do not add too much water at any stage. Watery batter doesn’t ferment well and the resultant idlis will be flat and hard. Using ice water helps in not heating up the mixie while grinding.

Now grind the drained rice in 3-4 batches. Add up-to 1 cup of water while grinding. Remove the ground rice mixture and add it to the vessel.

Add in the salt and mix the batter well with hands.

Close the vessel with a lid and allow the batter to ferment for 8-10 hours. It might take longer if you live in a cold place. Mix the idli batter after it has fermented and store it in the refrigerator and use it within the next 3 days.

Now lets make Malligai Poo Idlis – Kushboo Idlis!!!!

Take about 3 cups of batter in a bowl. Add in a pinch of baking soda and mix well. . Baking soda is an optional ingredient. You can omit it if you do not want to use it. I did not use any baking soda today. Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes on medium flame. The key to good idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the idlis after 6-7 minutes. Insert a back of a spoon and if the spoon does not have any wet batter, the idlis are done. Do not remove the idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out.

Serve Malligai Poo Idlis – Kushboo Idlis hot with your favorite chutney and salna.

• 3/4 Cup Sabudana (javvarisi)
• 1 Cup Urad Dal
• 3 Cups Par-Boiled Rice
• 1 Tablespoon Salt
• Optional – Baking Soda (as needed)

1. Soak the ingredients over-nite in water.
2. Add the soaked sabudana along with the water to the mixie. Grind it in a mixie to a smooth paste. Set aside to a bowl.
3. Add the soaked and drained urad dal and add upto a cup of ice water to grind. Grind to a smooth fine paste. Set aside to a bowl.
4. Grind the drained rice in 3-4 batches. Add upto 1 cup of water while grinding. Remove the ground rice mixture and add it to the vessel.
5. Add in the salt and mix the batter well with hands.
6. Allow the batter to ferment for 8-10 hours. It might take longer if you live in a cold place. Mix the idli batter after it has fermented and store it in the refrigerator and use it within the next 3 days.
7. Take about 3 cups of batter in a bowl. Add in a pinch of baking soda and mix well.. Baking soda is an optional ingredient.
8. Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes on medium flame.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 15 mins
• Category: Breakfast
• Cuisine: Tamilnadu

• 3/4 Cup Sabudana (javvarisi)
• 1 Cup Urad Dal
• 3 Cups Par-Boiled Rice
• 1 Tablespoon Salt
• Optional – Baking Soda (as needed)

1. Soak the ingredients over-nite in water.
2. Add the soaked sabudana along with the water to the mixie. Grind it in a mixie to a smooth paste. Set aside to a bowl.
3. Add the soaked and drained urad dal and add upto a cup of ice water to grind. Grind to a smooth fine paste. Set aside to a bowl.
4. Grind the drained rice in 3-4 batches. Add upto 1 cup of water while grinding. Remove the ground rice mixture and add it to the vessel.
5. Add in the salt and mix the batter well with hands.
6. Allow the batter to ferment for 8-10 hours. It might take longer if you live in a cold place. Mix the idli batter after it has fermented and store it in the refrigerator and use it within the next 3 days.
7. Take about 3 cups of batter in a bowl. Add in a pinch of baking soda and mix well.. Baking soda is an optional ingredient.
8. Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes on medium flame.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 15 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/malligai-poo-idli-recipe-kushboo-idli-recipe/

Brinjals cooked in a spicy masala – Tamilnadu style. Spicy Ennai Kathirikkai Masala Recipe – Stuffed Brinjals Masala.

This is one of my favorite ways of having brinjal for lunch. I love stuffed brinjals. I have already shared the recipe for Andhra style stuffed brinjals which is another quick and easy recipe. This is Tamilnadu style stuffed brinjal masala.

For the Stuffing Masala Paste Take a pan and add in the peanut oil. Add in the sesame seeds, peanuts and chana dal. Saute on a low flame until the chana dal is slightly golden in colour. Add in the coconut, onion and the tamarind. Add in the dried red chillies. Fry for a minute. Remove from heat and set aside to cool.

I added two varieties of red chillies. Byadagi and regular guntur chillies. Byadagi chillies give a bright red colour to the curry and the guntur chillies makes it spicy.

Once the mixture is cool, grind in a small mixie jar to a smooth paste. Add very little water (a couple of tablespoons) and the salt while grinding. We need a thick paste.

Remove 3/4th of the stem from the brinjal. Cut the brinjal in a cross like shown in the picture. Cut only 3/4th of the brinjal in a cross so the brinjal still holds its shape. Stuff the brinjal on the inside with the ground paste. Set aside.

For the Ennai Kathirikkai – Stuffed Brinjals

Heat oil in a pan and add in the stuffed brinjal. Add a cup of water to the remaining ground masala paste to dilute the paste. Add the remaining paste to the pan. Cover the pan with a lid and cook on a low flame for 20 minutes.

Streaks of oil will start floating on the surface after the masala has thickened from cooking. That’s an indication that the masala is well cooked. Add in the curry leaves and the chopped coriander leaves. Mix once and remove from heat.

Serve hot with steaming hot rice and ghee.

For the Stuffing Masala Paste

• 1 teaspoon peanut oil
• 1 tablespoon chana dal
• 1 tablespoon peanut
• 1 tablespoon white sesame seeds
• 2 tablespoon fresh coconut
• 3 dried red chillies (Byadagi or Kashmiri)
• 2 dried red chillies (Gundu milagai or any spicy variety)
• 1 onion, roughly chopped
• half a gooseberry size tamarind
• 1 teaspoon salt

Other Ingredients

• 12 small brinjals
• 3 tablespoon peanut oil
• 1 sprig curry leaves
• 2 sprigs coriander leaves, chopped

For the Stuffing Masala Paste

1. Heat a pan and add in the peanut oil. Add in the sesame seeds, peanuts and chana dal. Saute on a low flame until the chana dal is slightly golden in colour.
2. Add in the coconut, onion and the tamarind. Add in the dried red chillies. Fry for a minute.
3. Remove from heat and set aside to cool.
4. Once cool, grind in a small mixie jar to a smooth paste. Add very little water (a couple of tablespoons) and the salt while grinding.

For the Ennai Kathirikkai – Stuffed Brinjals

1. Remove 3/4th of the stem from the brinjal. Cut the brinjal in a cross. Stuff the brinjal on the inside with the ground paste. Set aside.
2. Heat oil in a pan and add in the stuffed brinjal.
3. Add a cup of water to the remaining ground masala paste to dilute the paste. Add the remaining paste to the pan. Cover the pan with a lid and cook on a low flame for 20 minutes.
4. Add in the curry leaves and the chopped coriander leaves. Mix once and remove from heat.
5. Serve hot with steaming hot rice and ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian