Recipe for Peerkangai Nilakadalai Chutney / Ridge Gourd Peanut Chutney, a simple and tasty everyday chutney for idli and dosai. Recipe with video.
Here is a simple everyday chutney made with ridge gourd, peanuts, and spices. This goes well with idli and dosai. Can be had with rice too.
For the ridge gourd, I don’t peel the skin. I only remove the ridges with a vegetable peeler as they can be a little fibrous. If it’s a young ridge gourd, I just chop them and don’t even peel the skin. The skin tastes delicious too.
Country tomatoes are preferred for this recipe as the tangy flavour works really well in this chutney.
Adjust the green chillies according to your taste. This chutney tastes good if made on the spicier side.
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Here is the video of Peerkangai Nilakadalai Chutney | Ridge Gourd Peanut Chutney Recipe | Simple Chutney For Idli And Dosai
For The Chutney
3 teaspoons gingelly oil (divided) 3 tablespoons groundnut/peanuts 1 teaspoon chana dal 5 cloves garlic 4 green chillies 1/4 inch piece tamarind 1 sprig of curry leaves 1/2 cup onion, chopped 2 tomatoes, chopped 250 grams ridge gourd, lightly peeled and chopped 1/4 teaspoon turmeric powder 3/4 teaspoon salt 1/2 teaspoon jaggery 2 sprigs of coriander leaves
For Tempering The Chutney
1 teaspoon gingelly oil 1/4 teaspoon split urad dal 1/4 teaspoon mustard seeds 1 sprig of curry leaves 2 dried red chillies
For the chutney
Take a heavy pan and add a teaspoon of oil. Add the groundnut, chana dal, garlic, green chillies, tamarind, and curry leaves. Roast on a low flame till golden. Remove the roasted ingredients from the pan and set aside on a plate to cool. In the same pan, add the rest of the oil. Add the onions, tomatoes, ridge gourd, turmeric, and salt. Mix well. Cover the pan with a lid and cook for 10 minutes till the veggies are cooked and soft. Finally, add a little jaggery and coriander leaves. Saute for a few seconds. Set aside to cool a bit. Transfer the peanut mixture to a heavy-duty blender and pulse several times to grind it to a coarse powder. Once the mixture is ground to a coarse powder, add the veggie mixture and grind again. Grind to a coarse texture. Do not grind to a fine paste.
Tempering the chutney
Heat oil in a small kadai and add the urad dal, mustard seeds, curry leaves, and dried red chillies. Let the mustard seeds crackle. Add the tempering to the chutney.
Serve with idli and dosai. It tastes good with rice too.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
For The Chutney
3 teaspoons gingelly oil (divided) 3 tablespoons groundnut/peanuts 1 teaspoon chana dal 5 cloves garlic 4 green chillies 1/4 inch piece tamarind 1 sprig of curry leaves 1/2 cup onion, chopped 2 tomatoes, chopped 250 grams ridge gourd, lightly peeled and chopped 1/4 teaspoon turmeric powder 3/4 teaspoon salt 1/2 teaspoon jaggery 2 sprigs of coriander leaves
For Tempering The Chutney
1 teaspoon gingelly oil 1/4 teaspoon split urad dal 1/4 teaspoon mustard seeds 1 sprig of curry leaves 2 dried red chillies
For the chutney
Take a heavy pan and add a teaspoon of oil. Add the groundnut, chana dal, garlic, green chillies, tamarind, and curry leaves. Roast on a low flame till golden. Remove the roasted ingredients from the pan and set aside on a plate to cool. In the same pan, add the rest of the oil. Add the onions, tomatoes, ridge gourd, turmeric, and salt. Mix well. Cover the pan with a lid and cook for 10 minutes till the veggies are cooked and soft. Finally, add a little jaggery and coriander leaves. Saute for a few seconds. Set aside to cool a bit. Transfer the peanut mixture to a heavy-duty blender and pulse several times to grind it to a coarse powder. Once the mixture is ground to a coarse powder, add the veggie mixture and grind again. Grind to a coarse texture. Do not grind to a fine paste.
Tempering the chutney
Heat oil in a small kadai and add the urad dal, mustard seeds, curry leaves, and dried red chillies. Let the mustard seeds crackle. Add the tempering to the chutney.
Serve with idli and dosai. It tastes good with rice too.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/peerkangai-kadalai-chutney/
Recipe for easy caramel payasam with broken rice and vanilla made in the instant pot. Easy recipe for caramel payasam.
Making payasam/milk-based desserts has become effortless after the instant pot has come into the kitchen. No more stirring the milk for hours and standing in front of the stove keeping vigil so the milk does not boil over or scorch in the pan.
Caramel Payasam is a super easy dessert and a crowd favorite at parties. The secret to my caramel payasam is the addition of a little vanilla extract (the real deal) at the end that elevates the flavor of the payasam.
Here are some notes that might help while making the caramel payasam.
Milk Full-fat milk is preferred for making this recipe as it yields a rich and creamy payasam. Skimmed milk can be used but the payasam will not be thick in texture.
Caramel syrup Be careful while making caramel syrup as the caramel will be very hot and a small careless ness will leave one with burnt skin.
Frying cashews for the payasam DO NOT use a lot of ghee to fry the cashews and the raisins. The payasam tastes best when served cold. So when refrigerated, the ghee will solidify and the solid ghee does not give a good mouthfeel when eaten. It turns out greasy. So add very little ghee for frying the cashews and the raisins.
Sugar Adjust the sugar according to your taste. For special occasions, reduce the sugar from 1/2 cup to 1/4 cup and add a 200ml can of condensed milk for that rich taste. If using condensed milk, add it at the end. No need to cook the condensed milk.
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Here is the video of Caramel Payasam | Recipe For Caramel Pal Payasam Made In The Instant Pot | Easy Payasam Recipe
For Making Caramel Syrup
1/4 cup sugar 2 tablespoon water 1/2 cup hot water
Other Ingredients
1 liter of full-fat milk 2 tablespoons seeraga samba rice (or) basmati rice 1/2 cup sugar 1 teaspoon real vanilla extract 2 teaspoon ghee 2 tablespoons broken cashews 2 tablespoon raisins
For making the caramel syrup
Place a heavy-bottomed pan on the stove and add the sugar to the pan. Sprinkle little water on the sides. Do not disturb or saute the mixture. The sugar will form crystals. Let it just be. The heat of the pan will slowly make the sugar dissolve. After dissolving, it will slowly start to brown on the edges. After about a couple of minutes, it will become dark and amber. At that stage, gently mix with a silicone spatula.
Be careful while making caramel syrup as the caramel will be very hot and a small careless ness will leave one with burnt skin.
At this stage, add hot water. Mix well and switch off the flame. The caramel syrup is ready. Set aside.
To make the payasam
Pour a liter of milk into the instant pot. Pulse the rice in a small mixie/coffee grinder to make it into bits. Do not make it into a powder. We need the rice broken coarsely. Add the broken rice to the instant pot. Add the sugar and the caramel syrup. Mix well to combine.
Close the instant pot, lock the lid into place, and set the pressure release knob to the sealing position. Select and press the steam function on the instant pot. Set the timer for 45 minutes.
After 45 minutes, wait for the pressure to cool completely. DO NOT release pressure as the milk inside will foam up and spill everywhere. Open the instant pot after the pressure settles.
Mix well. The cream would have formed a layer on top. You can remove the cream layer, whisk well, strain, and then add it back for a creamier texture.
Heat a small kadai and roast the broken cashews in ghee till golden. Once the cashews are golden, add the raisins and saute for a few seconds. Add the roasted nuts and raisins to the payasam.
Finally, add the vanilla extract. The vanilla and caramel flavors go together really well.
Now, Refrigerate the payasam for at least 6 hours. After refrigeration, the payasam will be very creamy and the texture will be to die for.
Serve chilled. This payasam tastes best when served really cold.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 45m
