Tag Archives: side dish for lemon rice

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

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Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.

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Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack

Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…

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Ingredients:

  • Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Salt – ½ tsp
  • Curry leaves – a sprig
  • Oil – 2 cups (for deep frying)

Making of Nei Kadalai recipe –

Preparation:

  • Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
  • Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
  • Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
  • Drain the oil and remove it from fire. Let it rest for 5 mins.
  • Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
  • Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
  • Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
  • Store it in an air-tight container, it stays fresh for a week.

Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.

Sothu Vadagam / Rice Crackers / Pazhaya soru Vadagam

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Soththu Vadagam is my all-time favorite, right from my childhood. My mom use to make this a lots in summer and store it in an air-tight container. As these vadagam required to be sun dried, the perfect season for making these vadagam’s are summer.

Bangalore weather is very moderate, neither too cold in winter nor too hot in summer. But this time, the summer is Bangalore is boiling and so I found it quite suitable for making these vadagam’s, else I use to buy this in a nearby grocery shop which is so expensive else I get it in bulks whenever I am to my hometown.

These vadagam’s are made from the leftover rice which is fermented overnight in water and then grounded to a paste with little salt and pressed with a mould to desired shape. A perfect summer leftover recipe with rice, never miss to prepare and store it. Let us move on to the recipe…

 

Ingredients:

  • Steamed rice – 3 cups
  • Salt – as required
  • Oil – 1 cup

Making of Sothu Vadagam / Rice Crackers –

Preparation:

  • Take steamed rice in a wide mouth bowl, pour 3 to 4 cups of water or until the rice sinks in water.
  • Cover with the lid, and leave it overnight. Let it ferment.
  • Next day morning when you open the lid, you could see the rice fermented.
  • Drain the water, add in the rice to the blender and them blend them well to a fine paste.
  • Transfer it to a bowl. Take the press (murukku press or icing cone), scoop 2 to 3 tbsp of grounded paste to the press.
  • Spread a white cotton cloth, and squeeze the press from top to down of the cloth, so that the rice paste falls to a line in the cloth.
  • Now sundry the cloth for 3 to 4 days or until the rice paste dries well and becomes like a stick.
  • After its done, remove the vadagam from the cloth, if not able to remove turn the cloth to the other side, sprinkle little water over the cloth and pull the vadagam.
  • Spread it in a plate and sundry for 3 to 4 hrs.
  • Store it in an air-tight container.
  • Heat a cup of oil in a kadai, drop in the vadagam and deep fry them until they double in size.
  • Drain the oil and store it in an air-tight container once it comes to room temperature, else it would become soggy.

Goes out well with sambar sadham, Bisibelebath, Lemon rice, Puliogare and a perfect combination when served with steamed rice and puzhikuzhambu or vathakuzhambu.

Spicy Egg Masala

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This spicy Egg Masala is my all-time favorite, my mom use to prepare this very often, mostly she accompany this with variety rice like coconut rice and lemon rice. My kids and their friends, my hubby and his colleagues ask me for this dish whenever they come to our home.

Everyone could try this out, just as a change of having simple boiled egg. It tastes delicious, spongy and spicy. I have tried this with usual onions, but when prepared with small onions (sambhar onions / shallots) increases taste to the masala.Let us move on to the recipe…

Spicy Egg Masala

Spicy Egg Masala

Ingredients:

  • Mustard seeds – ¼ tsp
  • Split Blackgram – 1 tsp
  • Curry leaves – a sprig
  • Cumin seeds – ¼ tsp
  • Hard boiled eggs – 5 nos
  • Onions – 3 nos
  • Chili powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tbsp

Preparation:

  • Peel and thinly slice the onions (lengthwise).
  • Heat oil in a kadai, add mustard seeds, split blackgram, cumin seeds and curry leaves. Wait till they crackle.
  • Add in the onions, cook till they turn transparent.
  • Add in all the spice powders along with salt and cook until the raw smell goes off.
  • Chop the boiled eggs into 4 equal pieces (lengthwise).
  • Add the chopped egg pieces into the masala and stir gently so that the eggs would not separate.
  • Cook for 2 mins in low flame, until the egg gets blend with masala.
  • Remove from the fire.

Serve hot as side dish for variety rice and biryani.

Also check out other egg recipes, by clicking this link: https://madraasi.com/main-course/egg/.