Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them. The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.
How to make Oats Semiya Payasam | Kheer?
Just like Paal Payasam, the core ingredient is milk in this recipe. Instead of rice, I have used rolled oats and roasted Semiya, that are slowly cooked in milk with sugar to get a thick creamy texture with subtle caramelized taste in the Oats Semiyakheer. It tastes good without any garnishing too. But I have added roasted dry fruits and elaichi powder for flavour. A great option for bhog or neivedhyam during poojas or festivals like Navratri, Janmashtami and more.
Full Cream Milk – 2 ltrs
Semiya – 1/4 cup, roasted
Oats – 1/4 cup
Sugar -1/2 cup (or as per taste)
Cashew – 5 or 6, broken into pieces
Raisins – 10 to 15
Elaichi Powder – 1/4 tsp
Ghee – 1 tbsp
Roast semiya, oats, cashews, raisins in ghee separately. Keep them aside.
In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
Add roasted semiya, oats and simmer for few mins for it to get cooked well.
Add sugar and mix well. Keep scraping the sides of the vessel to mix the malai collected on the sides with the kheer. At this point, the kheer gets even more condensed.
Add cashews, raisins, elaichi powder and mix well.
Urulai Kizhangu Podimas is a popular South Indian subzi made with ‘Everyone’s Favourite’ Potatoes! The versatility of Potatoes always amazes me. It gets adapted in any form of food to which it is added and blends well with other ingredients making it super delicious.
Potato Podimas is mildly spiced, rich in flavours and tastes delectable. Most commonly, it forms a part of ‘South Indian Thali’ at restaurants or in household festival menu. It also pairs well with curd rice, sambar rice and rasam rice.
How to make Urulai Kizhangu | Potato Podimas?
We relish this Urulai Kizhangu (Potato) Podimas frequently as it can be prepared quickly and also goes well with many rice-based dishes that we like.
‘Podimas’ actually means, any boiled veggies mashed or coarsely crumbled and tempered with spices. Other than potatoes, you can use raw bananas, sweet potatoes, taro root(arbi) and yam. Since the uniqueness of any South Indian Subzi is using Coconut…this potato podimas also calls for generous amount of grated coconut.
Potatoes – 2 or 3, medium sized
Coconut – 2 tbsp, grated
Green Chilly – 1 (or as per taste), cut into 1/2-inch pieces
Ginger- 1 tsp, grated
Curry Leaves – few leaves
Rai – 1/2 tsp
Urad Dal – 1/2 tsp
Channa Dal – 1/2 tsp each
Hing – 1/4 tsp
Salt to taste
Oil – 2 tsp (preferably coconut / til oil)
Lemon Juice – 1 tsp (optional)
Wash and cook potatoes till soft but firm. Peel and crumble them coarsely. You can also cut into cubes.
In a kadai, heat oil and add rai. When it splutters, add urad dal, channa dal and hing. Roast till it turns golden in colour.
Add ginger, green chillies, curry leaves. Saute for a minute.
Add the crumbled potatoes, salt and mix well. Keep the flame in medium heat to allow potato cubes get roasted slightly.
After a minute or two, remove from flame.
Add grated coconut and lemon juice
Mix well and serve hot with rice and any sambar or rasam.
Adding lemon juice is optional. If using, add it along with grated coconut at the end, after removing the podimas from flame.
Since it’s a No Onion, No Garlic recipe, it can be included in vrat menu too.
Famously known as ‘Getti Chutney’ in South India, this delectable chutney is nothing but a basic coconut chutney grounded in stone mortar & pestle. It’s always a common sight to see in South Indian restaurants where people specifically prefer ‘Getti chutney’ with tiffin varieties.
How to make Getti Chutney | Restaurant Style Thick Chutney?
‘Getti’ in Tamil means anything that is thick in texture. As the name suggest, this chutney is prepared using very less amount of water to get a coarse, thick texture. It tastes super delicious when ingredients are coarsely grounded in mortar & pestle. Believe me, you’ll notice a great enhancement in taste, flavour and texture than the usual version made in mixer grinder.
Though time consuming, many South Indian households still follow this age-old method of grinding it in mortar & pestle. For quicker method, one can always use mixer grinder with just sprinkling of water while making.
Here, I have given both the versions… i.e., in a mortar & pestle and also in a mixer grinder. I have a small stone mortar & pestle that belonged to my Grandma and now it is one of the treasured possessions in my kitchen. In winters, I always use this to grind chutneys that has coconut in it. Due to cold weather, oil gets separated from coconut while grinding in mixer grinder.
Coconut / Nariyal – 1 cup, grated
Roasted Chana – 1 1/2 tbsp
Green Chillies – 2 or 3 (as per the taste), chopped
Tamarind / Imli – a small gooseberry sized, soaked in water for 10 mins
Salt to taste
Oil – 1 tsp (preferably sesame / til oil)
Rai – 1/4 tsp
Urad dhal – 1/4 tsp
Hing – a pinch
Curry Leaves – few leaves, torn into pieces
Red chilly- 1, broken into 2 and deseeded
In Mortar & Pestle
Wash the stone mortar & pestle nicely. Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli on the mortar.
Using the pestle, start crushing or pounding the ingredients from one end to other.
Scrap the ingredients that have gathered at the corners. Bring it together in the centre and again start crushing to form a coarse paste.
Sprinkle few drops of water as and when required to help in the even grinding.
Once done, scrap it with the help of a spoon and gather it in a bowl.
In Mixer Grinder
Place grated coconut, chillies, imli, salt, roasted chana in a chutney jar and pulse it slightly for 3 or 4 times.
You could notice that the ingredients have coarsely grounded by now. Scrap them from all the corners and from the lid with a spoon.
Sprinkle very little amount of water and pulse it again for 3 or 4 times.
Check for the consistency and the texture of the chutney. If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
Heat 1 tsp of til oil in a kadai and add rai.
When it splutters, add urad dhal, hing, curry leaves, red chilly and sauté till urad dhal turns golden in colour.
Pour it over the chutney and mix well. Serve it with hot idly or dosa or upma or pongal.
This chutney stays fresh for many hours and is best suited for tiffin box and travel food options.
You can add ginger, garlic, fresh coriander to enhance the flavours to this basic chutney. But we like it simple and plain when it comes to relishing ‘Getti’ chutney.
Tadka is optional. You can skip it and add few curry leaves and hing while grinding itself.
This Chutney goes well with idly, venpongal, dosa, vada, upma, bajji varieties.