Malai Kaaja//300th Recipe 💐 ðŸ˜Š

imageMalai kaaja

I’m so delighted that this is my 300 th post. Can’t believe that I’ve completed 300 recipes@Akshayakumbham in about two and half years. I wanted to celebrate this milestone with Nellore’s delicacy malai kaaja.

Nellore is famous for varieties of delicacies. I’ve already posted few Nellore specialities Potlakaya Pindimirium/Snake Gourd Stew, Drumstick Pindi Mirium, Minumula Chintapandu Pachadi/Blackgram Lentil Chutney. Today I’m posting another Nellore’s speciality malai kaaja. This is a popular sweet available in any sweet shop in Nellore district of Andhra Pradesh. Traditionally this sweet is prepared with khoya/kova. But I’ve prepared malai kaaja several times with instant gulab jamun mix. Malai kaaja prepared with instant gulab jamun mix also have the similar taste. Dough is prepared with instant gulab jamun mix adding required amount of water. Sugar syrup is prepared adding cardamom powder and rose essence. Small balls are prepared from the kneaded dough. Rolled balls are gently pressed to get malai kaaja shape and then they are deep fried in oil/ghee mixture. Deep fried malai kaajas are soaked in sugar syrup for 25-30 minutes. After soaking for 30 minutes, malai kaajas are ready to serve without syrup. Here I present luscious and juicy malai kaaja to celebrate the occasion. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Desserts/Sweets
Cuisine: Andhra, India
Servings: 10-15

Ingredients:

Instant gulab jamun mix: 300 gms.(I personally prefer MTR brand)

Water: Half cup n lil’ more to prepare dough

Sugar: 750 gms.

Water: 750 ml.(To prepare sugar syrup)

Cardamom pods: 7/8 nos.

Rose essence: 4/5 drops

Ghee: 2 tbsp
+ { For deep frying}
Oil: 5 tbsp

Sugar: 2 tsp(For garnishing)

Method of preparation:

1. Take 300 gms of MTR instant gulab jamun mix. Empty the contents into a broad vessel. Gently rub the powder between fingers to break lumps present if any.image

2. Add approximately half cup of water into it to form smooth dough. Do not knead too much.imageimage

3. Take 750 gms of sugar in a vessel.image

4. Add 750 ml of water into the sugar and boil it.image

5. Crush the cardamom pods in a mortar pestle.image

6. Add crushed cardamom pods and few drops of rose essence into the boiling sugar syrup.image

7. Boil for two more minutes and switch off the flame. Strain the syrup using a filter in a broad vessel and keep aside.

8. Heat kadai, pour oil and ghee for deep frying.image

9. Now take the dough and make small round balls. Press them to get small circular disc. Like that make the entire dough into small discs.image

10. When the oil/ghee becomes hot for deep frying, deep fry the discs on both sides in hot oil till they change into dark brown colour.image

11. Transfer them onto a plate containing kitchen paper towel to absorb excess oil.image

12. After two minutes immerse the fried discs in warm sugar syrup.image

13. Likewise fry all the discs in batches and soak them in sugar syrup for 30 minutes or till all the kaajas absorb sugar syrup well.imageimage

14. Now transfer the each kaaja into a bowl without syrup.image

15. Dip or drizzle each kaaja in crystal sugar as a garnish.image

16. Now the mouth melting malai kaaja is ready to serve. Transfer the malai kaaja onto a serving plate and serve hot or warm. The malai kaajas taste amazing when chilled. The shelf life of the malai kaaja is one week if refrigerated.image

Tip:

Instead of sugar, dry fruits like almonds, pistachios can be used for garnishing.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Veg Puff

imageVeg puff

Am sure most of us have a childhood memory of visiting the near by bakery shops famous for a variety of delicious cakes and puffs…Vegetable puffs become integral part of evening snacks and served as a savoury item in several parties. Now, with the ovens in several house holds and the availability of required ingredients in the super markets, preparing those puffs is easy. Today I’m posting delicious veg puff with potato curry as stuffing. The recipe is quite easy if readymade puff sheets(Frozen) are used. Here I present delectable veg puff to tantalise our taste buds. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Snacks
Cuisine: Indian, world
Servings: 15

Ingredients:

Puff pastry sheet: 1 no. (Yields approximately 15 nos. small size)

Potatoes: 4 nos. large

Onion: 2 nos. medium

Ginger garlic paste: 1 1/2 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Pav bhaji masala/garam masala: 1 tsp

Red chilli powder: 1 tsp(Adjust the quantity according to your spice level)

Kasuri methi: 1 tsp

Curry leaves: A sprig

Coriander leaves: few

Green chilli: 1 no.

Salt: As required

Turmeric: Generous pinch

Tempering:

Oil: 2 tbsp

Bengal gram: 1 tsp

Split black gram with husk: 1 tsp

Black gram: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Asafoetida: A pinch.

Method of preparation:

1. I’ve used frozen puff pastry sheet to prepare veg puffs. Keep the rolled puff pastry sheet outside and allow to thaw. It takes approximately one hour for thawing the puff pastry sheet. Meanwhile prepare potato stuffing(Read the puff pastry package instructions to defrost or thaw it).image

2. Rinse well and peel the skin of potatoes. Chop them into medium size pieces. Steam them in a pressure cooker and keep aside.image

3. Heat kadai and pour oil for tempering. Put mustard, split black gram with husk, black gram, Bengal gram, mustard and cumin seeds. When mustard splutter add a pinch of Asafoetida into it.image

4. Now add chopped onion pieces, green chilli, chopped coriander leaves and curry leaves.image

5. Mix well and add generous pinch of turmeric and a pinch of salt too.image

6. Sauté onions on low flame till they turn into translucent. Add ginger garlic paste into the sautéed onions and sauté till raw smell goes away.image

7. Now add steamed potatoes and required amount of salt into the sautéed onions. Mix thoroughly and sauté for two minutes.image

8. Now add coriander powder, cumin powder, pav bhaji masala, red chilli powder and kasuri methi too.image

9. Mix thoroughly and keep aside. The potato curry is ready to be used for stuffing.image

10. After thawing, the puff pastry sheet is ready to use.

11. Slice them into 15 equal size pieces.image

12. Stuff them with potato curry in each puff pastry sheet.imageimageimage

13. Close the other side using few drops of water or milk and gently press them with fingers. You can prepare the puffs either into triangles or rectangles.image

14. Arrange them in a baking tray or wired rack containing parchment paper.image

15. I’ve baked them in two batches.

Baking veg puffs:

1. Preheat oven at 200 degrees centigrade for 10 minutes.

2. Now bake the first batch at 200 degrees centigrade for 10-15 minutes. Keep the puffs in the centre rack with both heating elements on. Baking time varies from oven to oven. It took approximately 15 minutes to bake the puffs in my oven. Likewise bake the second batch too till they turn into golden brown colour.image

3. Switch off the oven and remove them. Keep them on a wired tray for three minutes and serve warm or at room temperature.image

4. Now the delicious veg puffs are ready to enjoy.image

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

 

 

Borugulu/Murmura/Puffed Rice Mixture

imageBorugulu mixture

Borugulu mixture is super easy evening snack liked by all age groups. We can prepare borugulu mixture in no time if all the ingredients are readily available. Borugulu/puffed rice is used as main ingredient along with peanuts, cashews  and roasted Bengal gram. Borugulu mixture is seasoned with salt, turmeric and red chilli powder. Here I present a very tasty evening snack borugulu mixture to relish any day. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Evening snacks
Cuisine: Andhra/Telangana, India
Servings: 10

Ingredients:

Borugulu/puffed rice: 100 gms(Approximately)

Peanuts: 1 tbsp

Roasted Bengal gram: 1 tbsp

Cashews: Few

Salt: As required

Red chilli powder: Half tsp

Turmeric: Generous pinch

Curry leaves: A sprig

Oil: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Heat big kadai pour one tsp of oil. Roast peanuts in oil for 3/4 minutes.image

2. Now add roasted Bengal gram, curry leaves, cashews, required amount of salt, red chilli powder, turmeric and a pinch of Asafoetida into it. Mix all the ingredients and roast them all for one minute.image

3. Switch off the flame and add 100 gms of borugulu into the roasted ingredients.image

4. Mix thoroughly all the ingredients so that the spices mix well with the puffed rice.

5. Now the borugulu mixture is ready to serve. Enjoy the borugulu mixture as an evening snack along with a cup of tea/coffee.image

Small variation:

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Two tbsp of corn flakes mixture is added to the borugulu mixture to enhance the taste and flavour.

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• Store the borugulu mixture in an airtight container. The shelf life of the borugulu mixture is one month.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

The Versatile Blogger Award ðŸ†

The Versatile blogger award

The versatile blogger award is one of the best of chain letter awards out there in blogosphere. It is a blogger award that recognizes quality of writing, uniqueness of the subjects covered and the quality of the photographs of a blog. Here is the link to a VBA- https://versatilebloggeraward.wordpress.com

I’m so glad and thrilled My blog is nominated by Ramya who is an excellent and definitely a versatile blogger herself. Thank you so much for nomination. She has presented very beautifully with wonderful pictures. Please visit her blog for mouthwatering recipes.
https://ramyarecipesblog.wordpress.com

VBA Rules

If you’re nominated you’ve been awarded the versatile blogger award.

* Thank the person who gave you this award. That’s common courtesy.

* Include a link to their blog. That’s also common courtesy.

* Next select 15 blogs/bloggers that you have recently discovered or follow regularly.(I would add, pick blogs/bloggers that are excellent!)

* Nominate those 15 bloggers for the versatile blogger award- you might include a link to their site.

* Finally, Add 7 facts about yourself.

7 Facts about me

1. I’m a simple and spiritual person.

2. I’ve done my Masters in Civil Engineering.

3. I have Worked as an Assistant professor and also Engineer in various consultancies.

4. I would love to watch spiritual videos.

5. I love food and have a sweet tooth.

6. I like to travel different places across world and explore them.

7. I love my family.

My Nominees are:

1. https://megalaskitchen.com
2. https://anushascuisines.com
3. https://easyvegeterianrecipes.com
4. https://desivegansite.wordpress.com
5. https://cookwithreena.wordpress.com
6. https://madaboutcookingwithrupali.com
7. https://sneakpeekintomykitchen.wordpress.com/category/cakes/
8. https://spiceinthebox.wordpress.com
9. https://inspiresn.wordpress.com
10. https://dimplescookbook.com
11. https://smartvegrecipe.wordpress.com
12. http://www.ruchisvegkitchen.com
13. https://flavourindulgence.com
14. https://vegetarianrecipesofindia.com
15. https://surbhikirasoi.com

Congratulations and Happy Blogging!!!!!

Virgin Mojito

imageVirgin mojito/Nojito

Let’s Start this summer with an awesome mocktail Virgin mojito. Virgin mojito is a nonalcoholic version of mojito(A classic Cuban drink). I’ve prepared virgin mojito with fresh mint leaves, lemon wedges, lemon juice, powdered sugar and club soda. Mint leaves muddled with lemon wedges. Powdered sugar or sugar syrup is mixed with muddled mint leaves and lemon wedges. Crushed ice or ice cubes are added. Required amount of club soda is added and garnished with mint leaves. Here I present classic virgin mojito to quench our thirst during summers. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Beverages/Drinks
Cuisine: Cuban
Servings: 1

Ingredients:

Lemon: 1 no. Big

Mint leaves: Few or 2 tsp

Powdered sugar: 2 1/2-3 tsp

Ice cubes: 4/5 nos.

Club soda: 150 -200 ml

Method of preparation:

1. Take one lemon and cut into wedges. Take a sturdy glass, put fresh mint leaves and few lemon wedges.

2. Muddle them using a muddler or rolling pin. I’ve muddled using rolling pin to release oils present in the mint leaves.imageimage

3. Now add powdered sugar and lemon juice(Squeeze juice from remaining wedges). Mix well with a spoon.image

4. Add crushed ice or 3/4 nos. of ice cubes.image

5. Now pour chilled club soda and add few mint leaves too as a garnish.image

6. Mix well and serve with straw.image

7. Now the refreshing summer drink virgin mojito is ready to enjoy.image

Tips:

1. Sugar syrup can also be added. To prepare sugar syrup take 2 tsp of sugar and 2 tbsp of water in a vessel. Allow the sugar to melt and boil for one minute. Now the sugar syrup is ready to add. Half tsp of sugar is added to muddle the mint helps. Texture of Sugar helps to muddle the mint leaves. Later prepared sugar syrup is added instead of powdered sugar.

2. Crushed ice or ice cubes can be used. Quantities can be adjusted according to individual choice.

Please check out my other summer recipes.

Virgin Pina Colada

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Coconut Drink

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Sugandha Water

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Pomegranate Juice

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Lemonade With Sabja Seeds

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Water Melon Juice

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Lemon Water/Nimboo Paani

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Falooda

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Cookie Ice Cream

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Fruit Salad with Ice Cream

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Trifle Pudding

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Fruit Salad With Custard

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Masala Buttermilk(Majjiga)

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Mango cone ice

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Sapota(Chikkoo) and Banana milk shake

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Dry fruit milk shake

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated. 

Mango Rasam

imageMango rasam

Rasam is never be bored. We have so many varieties of rasams. One such variety is mango rasam. Can’t wait to prepare fresh mango rasam this season. The rasam tastes awesome with hot steamed rice or it can be served as plain like an Indian soup too. Mango rasam is prepared with raw mango, grated coconut as main ingredients and tempered with tempering ingredients. Here I present a flavourful and tangy mango rasam to enjoy this season. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Accompaniment
Cuisine: South Indian
Servings: 4-6

Ingredients:

Raw mango: 1 no. Small

Grated fresh coconut: 1 tbsp

Rasam Powder: 2 tsp
(Please click on the recipe link for detailed recipe)

Garlic flakes: 3 nos.

Salt: As required

Curry leaves: A sprig

Coriander leaves: Few

Water: 2 cups

Tempering:

Oil: 1 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Red chilli: 1 no.

Asafoetida: A pinch

Method of preparation:

1. Take one small mango, rinse well with water. Peel the skin and roughly chop it.image

2. Take a mixer grinder, put chopped mango, garlic flakes and grated coconut in it. Grind to a coarse paste and keep aside.image

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3. Heat kadai and pour oil for tempering. Put mustard and cumin seeds.image

4. When mustard splutter add broken red chilli and a pinch of asafoetida too.image

5. Now add chopped coriander leaves and curry leaves too. Sauté for few seconds.image

6. Now add ground raw mango, garlic flakes and grated coconut mixture into the tempering.image

7. Mix thoroughly and sauté for two minutes or till the raw mango smell goes away.imageimage

8. Now add rasam powder and sauté for few seconds. If rasam powder is not readily available, you can crush the cumin and black pepper corns. Add this crushed powder instead of rasam powder.image

9. Now add 2 cups of water and bring it to boil. Add required amount of salt too.image

10. When it starts boiling, allow to boil the rasam for two more minutes. Switch off the flame.image

11. Transfer the rasam into a serving bowl and serve hot with steamed rice.image

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Ugadi Pachadi

image Ugadi pachadi

Ugadi is the lunar New Year’s Day of Andhra, Telangana, Karnataka and Maharashtra states in India. This year we are celebrating Ugadi on March 18th. This Ugadi is known as Sri Vilamba Nama samvasthara Ugadi. Purohits or pandits recite panchamga sravanam on this special day. Panchamgam/panchamga is a Telugu calendar which forecasts astrology predictions, important dates of Hindu festivals, details of solar and moon eclipses etc. The celebration of this festival includes cleaning of houses, wearing new clothes and making delicious dishes according to local traditions and customs. Ugadi pachadi is prepared on this special day. The Ugadi pachadi has all six flavours (Shadruchulu){Sweet, sour, salt, hot, bitter and umami } which symbolizes the different experiences in life(Sweet taste is for happiness, bitter is for sadness and so on). Special poojas are performed and naivedhyams are offered to God. Here I present Ugadi pachadi to celebrate the festival. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Pachadi/Prasadam
Cuisine: Andhra, India
Servings: 4-6

Ingredients:

Raw mango: 1 no. Small

Green chilli: 1 no.

Salt: As required

Tamarind: Small lemon sized

Red chilli powder: A pinch(You can use a pinch of black pepper powder too)

Jaggery powder: 2 tbsp

Neem flowers: 1-1 1/2 tsp

Method of preparation:

1. Rinse well mango, chop them into tiny pieces  with skin.

2. Soak tamarind in one cup of water for 15 minutes and extract tamarind water.

3. Take a bowl, put chopped mango pieces, finely chopped green chilli, jaggery powder, red chilli powder Neem flowers, extracted tamarind water and required amount of salt. Mix well all the ingredients.

4. Now the Ugadi pachadi {Shadruchula sammelanam: The combination of all 6 tastes} is ready to offer to God as naivedhyam along with other delicacies.

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Please check my
Other festive recipes.

Instant Poornam Boorelu

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Boorelu With Palm Sugar

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Semiya/Vermicelli Payasam

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Saggubiyyam Semiya Payasam/Sago Vermicelli Kheer(Porridge)

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Nimmakaya Pulihora/Lemon Rice

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Coconut Rice

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Vadapappu and Panakam(Sri Rama Navami special recipes)

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

 

 

 

 

Lunch Menu # 10

imageLunch menu # 10

Today I’m posting my lunch menu # 10. This is an authentic meal of Andhra Pradesh. The meal plan comprises of Chikkudukaya allam karam/Indian broad beans ginger curry, kandi podi/Andhra lentils powder and gummadikaya dappalam/pumpkin stew along with steamed rice, melted ghee, rice Papads, white pumpkin fryums  and curd. Here I present my lunch menu # 10 to relish any day. Njoy Cooking, Serving n Savoring!

Steamed Rice

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Chikkudukaya Allam Kaaram/Indian Broad Beans Ginger Curry

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Kandi Podi/Andhra Lentils Powder

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Gummadikaya Dappalam/Pumpkin Stew

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Curd

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Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Chikkudukaya Allam Kaaram/Indian Broad Beans Ginger Curry

imageChikkudukaya allam kaaram

Today I’ve prepared allam karam with chikkududukaya/Indian broad beans. Chikkudukaya allam kaaram is another traditional recipe from Andhra cuisine. This is a very healthy and tasty recipe with good source of protein, fibre and iron. Tempering is done in oil with mustard, cumin, black gram and Bengal gram with a pinch of Asafoetida. Chopped Indian broad beans are steamed adding ginger chilli paste. The curry is prepared in just 15-20 minutes of time. Here I present spicy and authentic chikkududukaya allam kaaram which can be served as an accompaniment to hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Curries
Cuisine: Andhra, India
Servings: 4-6

Ingredients:

Chikkudukaya/Indian broad beans: 750 gms

Ginger: 2 inch piece

Green chillies: 3 nos.

Salt: As required

Turmeric: Generous pinch

Tempering:

Oil: 2 1/2 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Split black gram with husk: 1 tsp

Urad dal/black gram: 1 tsp

Bengal gram: 1 tsp

Asafoetida: A pinch

Curry leaves: A sprig

Coriander leaves: Few

Method of preparation:

1. Take 750 gms of Indian broad beans. Remove the fibrous part present on both sides and open the broad beans. Check if any pests are present. If pests are there discard them and use the good ones. Rinse them well with water for two times. Chop them into small pieces and Keep aside.image

2. Heat small pressure cooker of 3l capacity. Pour oil for tempering. Put mustard, cumin, split black gram with husk, black gram and Bengal gram. When mustard splutter add a pinch of asafoetida, curry leaves and chopped coriander leaves.

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3. Now add chopped Indian broad beans pieces and sauté on low flame for two minutes.image

4. Add required amount of salt and turmeric too.image

5. Meanwhile take ginger, peel the skin and chop into tiny pieces.

6. Take a mortar pestle, put chopped ginger into it.image

7. Crush them coarsely and add green chillies too.image

8. Crush them together to get ginger green chilli mixture.image

9. Now add this ginger chilli paste to the broad beans. Mix thoroughly. Keep the lid and steam them on low flame for 15 -20 minutes or high flame for 6/7 whistles.image

10. Allow the pressure to settle down on its own. Once the pressure settles down open the lid. Stir the curry once.image

11. If any extra water is present switch on the flame and sauté for two more minutes. Now the delicious chikkududukaya allam karam is ready to serve.imageimage

12. Transfer the curry into a serving bowl and top with pumpkin fryums just before serving. Enjoy the curry with hot steamed rice.image

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

 

 

Gummadikaya Dappalam/Pumpkin Stew

imageGummadikaya dappalam

Gummadikaya dappalam is a traditional dish of Andhrapradesh. The dish is prepared with yellow pumpkin. Gummadikaya dappalam goes well with steamed rice. The dish is prepared with diced yellow pumpkin and chopped onion pieces. Tempering is done in oil with mustard, cumin, red chilli and asafoetida. Yellow pumpkin and onion pieces are sautéed in the tempering. Fresh Spice powders are added to enhance the flavour. Pumpkin stew is prepared adding water and tamarind extract. Here I present sweet n tangy gummadikaya dappalam to relish with hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra, India
Servings: 4

Ingredients:

Small Yellow pumpkin: Half part

Onion: 1 no

Green chillies: 2 nos.

Coriander seeds: 1 tsp

Fenugreek/Methi seeds: 1/4 tsp

Asafoetida: Generous pinch

Tamarind: Lemon sized

Salt: As required

Turmeric: Generous pinch

Water: 2 1/2 cups

Besan flour: 1 tbsp

Red chilli powder: Half tsp

Jaggery powder: Half tbsp

Coriander leaves: Few

Curry leaves: A sprig

Tempering:

Oil: 1 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Red chilli: 1 no.

Asafoetida: A pinch

Method of preparation:

1. Take half portion of small yellow pumpkin. Remove the skin and dice them into big pieces. Immerse them in water and keep aside till we use.image

2. Chop one big onion into thin slices and keep side.image

3. Heat kadai, put one tsp of coriander seeds and few fenugreek/methi seeds.image

4. Dry roast them on low flame till nice aroma comes.image

5. Transfer the roasted ingredients onto a plate and allow it to cool down.

6. Heat kadai and pour oil for tempering. Put mustard and cumin seeds. When mustard splutter add a pinch of asafoetida and red chilli too.image

7. Now add chopped onion pieces and mix thoroughly.image

8. Sauté onions on low flame adding pinch of salt and turmeric too.

9. Sauté onion pieces till they turn into translucent.image

10. Now add pumpkin pieces, curry leaves and sauté on low flame till they become soft.image

11. Soak tamarind in enough water.image

12. Meanwhile transfer the roasted ingredients into a mortar pestle.image

13. Pound the roasted ingredients into a fine powder.image

14. Transfer the powder onto a plate and add two pinches of asafoetida.image

15. When the pumpkin pieces become soft add chopped coriander leaves and mix well.image

16. Now add water and bring into boil.image

17. Slit green chillies and add them too.image

18. Extract tamarind water and add the tamarind water to the boiling water mixture. Add required amount of salt too.imageimage

19. When it starts boiling add ground powder, jaggery powder  and red chilli powder. Mix thoroughly and boil once again.image

20. Take one tbsp of besan flour and mix with little water to get thin paste.imageimage

21. Add this to the boiling mixture. Stir continuously for one minute and boil furthermore till nice consistency is achieved. Switch off the flame.imageimage

22. Now the gummadikaya dappalam is ready to serve. Transfer it into a serving bowl and serve hot with steamed rice.image

Tip:

1. Addition of freshly roasted and ground coriander fenugreek seeds powder with asafoetida enhances the taste and gives mesmerizing flavour to the stew. Instead you can add homemade sambar powder too.

2. Usually we add asafoetida while preparing tempering, but in this recipe asafoetida is added while boiling stew as well as in the tempering. This gives very nice aroma to the stew/dappalam.

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.