Rottu kadai kalan recipe Tamil style. Coimbatore road side kalan recipe. Popular street food recipe. Kovai style kalan recipe with step by step pictures. How to prepare Rottu kadai Kaalan Masala / Roadside Mushroom Masala recipe. Recipe made with mushrooms and cabbage.
This is the legendary street food recipe from my Coimbatore called the rottu kadai kalan. Kalan is mushrooms. Though the name says kalan, its made with a combination of cabbage and mushrooms. The cabbage adds a nice volume to the dish as well as flavour. Some of the shops in Coimbatore make it exclusively with cabbage but call it as kalan. Yeah, we are like that only. This is my version of my favorite rottu kadai kalan.
Here is how to do Road Side Kalan Recipe | Coimbatore style kalan recipe
First we will make the pakodas for the Road Side Kalan Recipe | Coimbatore style kalan Wash and clean the cabbage. Remove the core from the cabbage and slice thin. Finely chop the mushrooms. Set aside.
Take a big bowl and add in the chopped mushrooms and cabbage. Add in the maida, corn flour, salt, chilli powder and turmeric powder.
Mix everything well. Bruise the vegetables lightly by slightly rubbing them between the palms. Set aside for 20 minutes. DO NOT ADD ANY WATER. Both mushrooms and cabbage contains a lot of water. The salt that we added will help in getting some of the moisture out. That will be more than enough to wet the flour and make a cohesive batter. Note: One mistake people do is to add water to make the batter. This will make the pakodas soggy. Its important to keep the moisture level as low as possible to get incredibly crispy pakodas.
After 20 minutes, the vegetable mixture would be wet due to all the natural juices that have come out during the rest. Mix well and set aside. The volume of the veggies would have shrinked due to wilting.
Heat oil in a kadai / pan until hot. The oil can be nice and hot as the veggies have a ton of moisture and takes a long time to cook. Take small pieces of the batter and drop it gently in oil. Just take random shapes and place it in oil. But let the pieces be small. After adding them to oil, do not touch or move with a spatula for the first two minutes. The pakodas will break if moved before it is set. Just leave it in oil and go away for a couple of minutes.
After adding the batter to the oil, it will be very bubbly. These pakodas take time to cook as cabbages have a lot of water in them. Each batch will take roughly about three plus minutes. The bubbles should have subsided considerably and that is an indication that the pakodas are done.
Once the bubbles in oil have subsided and the pakodas are nice and brown, remove from oil and drain on paper towels.
Now we will make the masala / gravy for the Road Side Kalan Recipe | Coimbatore style kalan . We will need to make a masala paste for the gravy. Here is what you will need.
Take all the ingredients listed under masala paste in a mixie. Add half a cup of water and grind to a fine paste. Set aside.
Take a heavy flat pan and add in the oil and curry leaves. Add in the finely chopped onions.
Saute for a few minutes till the onions are soft. Add in the ground masala.
Wash the mixie with half a cup of water and add it to the pan. Add in the salt. Remember that the pakodas are also salted. Add the salt cautiously. We can adjust the seasoning later if need be. Add in the south Indian curry masala powder and Kashmiri red chilli powder. If you do not have curry masala powder, add in store bought south Indian style chicken masala / mutton masala powder. The Kashmiri chilli powder will give a nice colour to the gravy.
Cook for 5-6 minutes till all the spices are fully cooked and streaks of oil start appearing on top of the gravy.
Make a corn starch slurry by adding a teaspoon of corn flour to a cup of water (240ml). Mix well.
Add the slurry to the gravy. Let it come to a simmer. We are looking for a thin gravy as the gravy will instantly thicken up once the pakodas are added. Adjust the gravy consistency by adding little water if necessary.
Add in a teaspoon of sugar. The sugar balances out. This is truly optional but I like to add sugar as it nicely rounds out the taste of the gravy.
Add in juice of a lime.
Add in the pakodas and toss well in the gravy to coat.
Remove from heat and finish it with a generous sprinkle of coriander leaves.
The mushroom masala tastes good served hot. If you have guests coming, get the pakodas and the gravy ready. Just heat the gravy and add in the pakodas at the last. Serve the rottu kadai kalan with a sprinkling of shredded carrots, onions, coriander leaves, little bit of green chillies and lime wedges. Road Side Kalan Recipe | Coimbatore style kalan is ready.
Pakodas for Road Side Kalan Recipe | Coimbatore style kalan
- 3 cups sliced cabbage
- 1 pack mushrooms ( 200 grams ), finely chopped
- 1/4 cup maida (all purpose flour)
- 1/4 cup corn starch
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- Vegetable oil to deep fry
Gravy for Road Side Kalan Recipe | Coimbatore style kalan
For the Masala paste
- 6 - 7 garlic cloves
- 2 tomatoes
- 1.5 teaspoon fennel seeds (sombu)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorn
- 1/2 inch piece ginger
- 1/2 inch piece cinnamon (Indian Cassia)
- 3 cloves
- 4 sprigs of mint leaves
Other Ingredients for gravy
- 2 tablespoon vegetable oil
- 2 sprigs curry leaves, finely chopped
- 1/2 cup onions, finely chopped
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon sugar
- Juice of a small lemon / lime
Garnishing for Road Side Kalan Recipe | Coimbatore style kalan
shredded carrots, sliced onions, coriander leaves, green chillies and lemon wedges
Wash and clean the cabbage. Remove the core from the cabbage and slice thin. Finely chop the mushrooms. Set aside. Take a big bowl and add in the chopped mushrooms and cabbage. Add in the maida, corn flour, salt, chilli powder and turmeric powder. Mix everything well. Bruise the vegetables lightly by slightly rubbing them between the palms. Set aside for 20 minutes. Do not add any water. After 20 minutes, the vegetable mixture would be wet due to all the natural juices that have come out during the rest. Mix well and set aside.
Heat oil in a kadai / pan until hot. Take small pieces of the batter and drop it gently in oil. Just take random shapes and place it in oil. But let the pieces be small. After adding them to oil, do not touch or move with a spatula for the first two minutes. After adding the batter to the oil, it will be very bubbly. These pakodas take time to cook as cabbages have a lot of water in them. Each batch will take roughly about three plus minutes. The bubbles should have subsided considerably and that is an indication that the pakodas are done. Once the bubbles in oil have subsided and the pakodas are nice and brown, remove from oil and drain on paper towels.
Take all the ingredients listed under masala paste in a mixie. Add half a cup of water and grind to a fine paste. Set aside.
Take a heavy flat pan and add in the oil and curry leaves. Add in the finely chopped onions. Saute for a few minutes till the onions are soft. Add in the ground masala. Wash the mixie with half a cup of water and add it to the pan. Add in the salt. Remember that the pakodas are also salted. Add the salt cautiously. We can adjust the seasoning later if need be. Add in the south Indian curry masala powder and Kashmiri red chilli powder. Cook for 5-6 minutes till all the spices are fully cooked and streaks of oil start appearing on top of the gravy.
Make a corn starch slurry by adding a teaspoon of corn flour to a cup of water (240ml). Mix well. Add the slurry to the gravy. Let it come to a simmer. We are looking for a thin gravy as the gravy will instantly thicken up once the pakodas are added. Adjust the gravy consistency by adding little water if necessary. Add in a teaspoon of sugar. Add in juice of a lime.
Add in the pakodas and toss well in the gravy to coat. Remove from heat and finish it with a generous sprinkle of coriander leaves.
Serve the rottu kadai kalan with a sprinkling of shredded carrots, onions, coriander leaves, little bit of green chillies and lime wedges. Road Side Kalan Recipe | Coimbatore style kalan is ready.
Author: Suguna Vinodh
Prep Time: 20m
Cook Time: 30m
Pakodas for Road Side Kalan Recipe | Coimbatore style kalan
- 3 cups sliced cabbage
- 1 pack mushrooms ( 200 grams ), finely chopped
- 1/4 cup maida (all purpose flour)
- 1/4 cup corn starch
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- Vegetable oil to deep fry
Gravy for Road Side Kalan Recipe | Coimbatore style kalan
For the Masala paste
- 6 - 7 garlic cloves
- 2 tomatoes
- 1.5 teaspoon fennel seeds (sombu)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorn
- 1/2 inch piece ginger
- 1/2 inch piece cinnamon (Indian Cassia)
- 3 cloves
- 4 sprigs of mint leaves
Other Ingredients for gravy
- 2 tablespoon vegetable oil
- 2 sprigs curry leaves, finely chopped
- 1/2 cup onions, finely chopped
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon sugar
- Juice of a small lemon / lime
Garnishing for Road Side Kalan Recipe | Coimbatore style kalan
shredded carrots, sliced onions, coriander leaves, green chillies and lemon wedges
Wash and clean the cabbage. Remove the core from the cabbage and slice thin. Finely chop the mushrooms. Set aside. Take a big bowl and add in the chopped mushrooms and cabbage. Add in the maida, corn flour, salt, chilli powder and turmeric powder. Mix everything well. Bruise the vegetables lightly by slightly rubbing them between the palms. Set aside for 20 minutes. Do not add any water. After 20 minutes, the vegetable mixture would be wet due to all the natural juices that have come out during the rest. Mix well and set aside.
Heat oil in a kadai / pan until hot. Take small pieces of the batter and drop it gently in oil. Just take random shapes and place it in oil. But let the pieces be small. After adding them to oil, do not touch or move with a spatula for the first two minutes. After adding the batter to the oil, it will be very bubbly. These pakodas take time to cook as cabbages have a lot of water in them. Each batch will take roughly about three plus minutes. The bubbles should have subsided considerably and that is an indication that the pakodas are done. Once the bubbles in oil have subsided and the pakodas are nice and brown, remove from oil and drain on paper towels.
Take all the ingredients listed under masala paste in a mixie. Add half a cup of water and grind to a fine paste. Set aside.
Take a heavy flat pan and add in the oil and curry leaves. Add in the finely chopped onions. Saute for a few minutes till the onions are soft. Add in the ground masala. Wash the mixie with half a cup of water and add it to the pan. Add in the salt. Remember that the pakodas are also salted. Add the salt cautiously. We can adjust the seasoning later if need be. Add in the south Indian curry masala powder and Kashmiri red chilli powder. Cook for 5-6 minutes till all the spices are fully cooked and streaks of oil start appearing on top of the gravy.
Make a corn starch slurry by adding a teaspoon of corn flour to a cup of water (240ml). Mix well. Add the slurry to the gravy. Let it come to a simmer. We are looking for a thin gravy as the gravy will instantly thicken up once the pakodas are added. Adjust the gravy consistency by adding little water if necessary. Add in a teaspoon of sugar. Add in juice of a lime.
Add in the pakodas and toss well in the gravy to coat. Remove from heat and finish it with a generous sprinkle of coriander leaves.
Serve the rottu kadai kalan with a sprinkling of shredded carrots, onions, coriander leaves, little bit of green chillies and lime wedges. Road Side Kalan Recipe | Coimbatore style kalan is ready.
Author: Suguna Vinodh
Prep Time: 20m
Cook Time: 30m
Find it online : https://www.kannammacooks.com/road-side-kalan-recipe/
Recipe for Telugu Andhra style Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens. Recipe with step by step pictures. Everyday lentil dish made with toor dal, raw mangoes and green amaranth leaves.
This is a very delicious everyday lentil recipe made with toor dal, green amaranth leaves and raw mango. This recipe is from my friend Sreedevi. Sreedevi’s husband Sreekanth and I are best friends from college. Sree and Sree are high school sweet hearts. During college days, all Sreekanth would speak non-stop was about his then girl friend. Those days are still so vivid in my memory. They were living in different cities at that time and they both were madly in love for each other. They are now married and have a beautiful son. Sreekanth now runs a very popular blog about personal finance. Do check it out. Here is a picture of me and Sreedevi (tummy full happy faces) taken in the 2000’s after a full meals dinner at Jayanagar Nagarjuna. Do try this Andhra style dal. I am sure you will like it. I have slightly adapted the recipe to suit my family.
Here is the video of how to make Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy amaranth Greens
Here is how to do Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy amaranth Greens Green amaranth leaves are called as Thotakura or Koyagura. It just means garden leaf in Telugu. They also come in a version with red tinged leaves. I have made this dal with those red amaranth and it tastes good too. You can use whatever leafy green you have in your fridge. Wash the greens well, chop into small pieces. Set aside.
Here is a small tip while cleaning leafy greens. Getting rid of sand and dust from the greens is very important.
Peel and chop the raw mango. Rough chop is fine.
Wash the toor dal in water and add it to a bowl. Add in the raw mangoes and two cups of water. Add little water in a pressure cooker and place the bowl inside. Close the cooker and cook for 4 whistles. Remove from heat and wait for the pressure to settle. Set aside. Tip: I always faced the problem of the water spewing out of the cooker whenever I cooked dal or rice. I easily overcame the problem by using the pot in pot method. In this method, pour little water in the cooker and then place a bowl inside the cooker with the dal and water in it. By cooking in this method, the problem of water spewing out of the whistle and making a whole mess of the stove area can be easily avoided. Do give it a try. This helps in keeping the work area very clean.
Heat oil in a pan and add in the onions. Saute the onions till soft. Add in the tomatoes and the green chillies. Saute for a couple of minutes. In many households, the onions and tomatoes are boiled along with the dal. Its fine. If you are rushed for time, do that. I find that sauteing the onions in oil adds a bit more flavour.
Add in the chopped green leaves. Saute until the leaves are wilted.
Add in the salt and a small piece of jaggery. The jaggery is optional. But the little sweetness balances the sour mangoes. I love to add jaggery in my sour curries.
Mash the cooked dal and add it to the pan. Simmer for a couple of minutes. Remove from heat and set aside.
Tempering: Heat ghee in a kadai / small pan and add in the cumin seeds, mustard seeds, and garlic. Let the flame be on low as the garlic takes time to roast. If the garlic is big, chop into two to three pieces so it can get nicely roasted in ghee.
Once the mustard crackles and the garlic is roasted, add in the curry leaves and dried red chillies.
Switch off the flame and add in the turmeric powder and red chilli powder. Wet them in oil and immediately add it to the dal. You do not want the spice powders to change colour or burn. So be quick after adding the spice powders.
Fantastic lip-smacking Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens is ready. Serve with rice and a good dollop of ghee. Dont forget a small nap after that as its customary after a good dal-rice lunch. Its comfort food for us South Indians.
For cooking the dal
- 1/2 cup toor dal
- 1 small raw mango, peeled and roughly chopped
- 2 cups water
For the lentil gravy
- 2 teaspoon peanut oil
- 1 small onion, chopped ( 1/2 cup )
- 1 tomato, chopped
- 2 green chillies, chopped
- 1 teaspoon salt
- 2.5 cups finely chopped green amaranth leaves
- 1/2 teaspoon jaggery
For Tempering
1.5 teaspoon ghee
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
4 cloves garlic, chopped
2 sprigs curry leaves
2 dried red chillies
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
Wash the greens well, chop into small pieces. Set aside. Wash the toor dal in water and add it to a bowl. Add in the raw mangoes and two cups of water. Add little water in a pressure cooker and place the bowl inside. Close the cooker and cook for 4 whistles. Remove from heat and wait for the pressure to settle. Set aside.
Heat oil in a pan and add in the onions. Saute the onions till soft. Add in the tomatoes and the green chillies. Saute for a couple of minutes. Add in the chopped green leaves. Saute until the leaves are wilted.
Add in the salt and a small piece of jaggery. The jaggery is optional. But the little sweetness balances the sour mangoes. I love to add jaggery in my sour curries.
Mash the cooked dal and add it to the pan. Simmer for a couple of minutes. Remove from heat and set aside.
Heat ghee in a kadai / small pan and add in the cumin seeds, mustard seeds, and garlic. Let the flame be on low as the garlic takes time to roast. If the garlic is big, chop into two to three pieces so it can get nicely roasted in ghee.
Once the mustard crackles and the garlic is roasted, add in the curry leaves and dried red chillies. Switch off the flame and add in the turmeric powder and red chilli powder. Wet them in oil and immediately add it to the dal. You do not want the spice powders to change colour or burn. So be quick after adding the spice powders.
Serve hot with rice
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m
