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Cooking with Lounge | Southern Spice

Cooking with Lounge | Southern Spice
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First Published: Sun, Feb 20 2011. 04 58 PM IST
Updated: Sun, Feb 20 2011. 04 58 PM IST
Kuzhi Paniyaram (shallow-fried dumplings)
Serves 2
250g urad (black gram) dal, soaked overnight and ground
125g rice flour
50g onions, chopped
30g coriander powder
4-5 curry leaves
1 tsp white pepper powder
2 tsp grated coconut
1tsp mustard seeds
1tsp fresh coriander, chopped
Salt to taste
Refined oil to fry
For the raw mango chutney
1 large raw mango, chopped
4-5 green chillies
20g fresh coriander leaves
50g coconut, grated
1 tsp salt
For tempering
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp chana dal
2 red chillies, whole
3-4 curry leaves
Mix the ground urad dal and rice flour to make a thick batter. In another bowl, mix the onions, coriander powder, curry leaves, grated coconut, mustard seeds, fresh coriander, salt and white pepper. Add this to the batter and refrigerate for about 2 hours.
Now take a kuzhi paniyaram pan (a special wok akin to an idli pan, available at south Indian stores), add a teaspoon of refined oil to each cup and heat moderately. Carefully spoon in the batter in each cup. Cook on both sides till crispy golden in colour.
To make the chutney, mix all the ingredients and grind them together into a paste. Temper the mustard seeds, chana dal, whole red chillies and curry leaves in a little coconut oil, and add this to the chutney.
Serve the dumplings hot with the raw mango chutney.
A meal for two at Spice Water Trail costs Rs1,000 (plus taxes). For reservations, contact M-24, M-Block Market, Greater Kailash-1, New Delhi, or call 9811674764.
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First Published: Sun, Feb 20 2011. 04 58 PM IST