Rice puri/poori with mutton curry — Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.
Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.
Raw Rice – 1 cup
Par boiled Rice – 1 cup
Coconut grated – 6 tbsp
Cumins seeds – 1tsp
Onion – a small piece just for flavor
Oil for deep fry
Salt as required
Wash and soak the rice for 4-5 hours
Drain all the water from the rice
Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
Knead to make a soft dough
Make small equal sized balls
Take a clean white cloth (about the size of a handkerchief) and wet it
Place it on a flat circular rolling board or chakla
Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
Meanwhile, heat oil in a kadai
Remove the puri slowly from the cloth and drop into the boiling oil carefully
Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
Favourite among the kannadigas, the Vegetable Saagu is best served with Puris, Set Dosas or Rava Idli. Mom would make this on Sundays and we would just love it. She learnt most of the South Indian dishes from her childhood friend Sandhya who is also a great cook. Do make this on weekend and relish every bite!
Here’s how you can make hot puris!
Puri Image Credit: Mujahid Khaleel
Wheat flour – 2 cups
Water – enough for making the dough
Oil – 2 tsp for kneading + for deep frying
Salt as required
Mix the flour and salt in a large bowl. Add water little by little to form a medium soft dough. Mentioning it as medium soft, as the dough should not be too stiff or soft. The secret of soft puris lies in the way you knead the dough. Add 2 tsp of oil and continue kneading till the dough is smooth and has the right softness. Keep aside covered for 30 minutes.
Divide the dough into lemon sized balls. Roll these balls till they are smooth and make sure there are no cracks. Roll them into circles using a rolling pin. Let the circles be of medium thickness which helps in making puffy puris.
Heat oil in a wok enough for deep frying on medium flame. Deep fry the puris one at a time, pressing it under oil with a slotted spoon until the puri puffs up. Turn and cook on the other side. Serve hot with any side dish of your choice.
Delicious Vegetable Saagu 🙂
Chopped onion – 1 medium sized
Chopped tomato – 1 medium sized
Beans, carrot, peas, cauliflower, cabbage, chowchow/ chayote, potato – 1/4 cup each
Fried gram – 2 tbsp
Grated coconut – 2 tbsp
Green chillies – 2 tbsp
Coriander leaves – 1 cup
Ginger – 1/2 inch piece
Cloves – 2
Cinnamon – 1 small stick
Coriander powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Chana dal – 1/2 tsp
Salt – as required
Grind together all ingredients from Fried gram to cinnamon with very little water.
Heat oil in a Kadai. Add mustard seeds, after they splutter add urad dal, chana dal and curry leaves.
Add onions and sauté on medium flame till translucent.
Add tomatoes and cook until soft.
Add the ground masala, coriander powder, turmeric powder, salt as required and fry well for sometime until raw smell goes.
Add all the vegetables and fry. You can add vegetables according to your choice. Mom used to say not to omit chowchow/ chayote as it gives a very good taste to the Saagu.
Add water and cook until the vegetables are done. For faster cooking, use cooker and cook for 2 quick whistles. Make sure not to over cook the vegetables.