Pistachio Lassi

Lassi is a summer coolant native to India. This traditional beverage that is locally popular has yogurt as it's base and comes both in sweet and salted versions. A fresh batch of yogurt made with full fat milk is best suited for lassi preparation. The basic version needs only yogurt, water and salt / sugar which is filling, nourishing and cooling. Adding spices and herbs makes it more flavorful though optional. Twists to the traditional drink has lead into many variations that include nuts / fruits and so on. 

My version today contains pistachios in the lassi as the name suggests and the lassi is flavored with cardamom and sugar. This creamy, cool beverage is a perfect foil for the summer heat. Here are some lassis that have been posted earlier.

Elaichi - Kesar Lassi

Kesar Lassi

Mango Lassi

Nannari Lassi

Ingredients:

2 cardamom pods / 1/2 tsp. ground cardamom
6 tbsp. pistachios

2 cups chilled, full fat yogurt
4 tsp. sugar or to taste

Crushed ice as needed
Directions:

* Separate the seeds from cardamom pods. Grind pistachios and cardamom seeds together coarsely. Transfer the ground pistachio to a bowl. 

* Save some of the ground pistachio for garnishing. Blend yogurt, sugar, remaining ground pistachio, cardamom and ice until smooth and frothy. 

* Pour lassi into serving glasses and garnish with crushed pistachio. Serve immediately.

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Doddapatre Thambuli / Thambli

Thambli / Thambuli is a age old dish from the south Indian state of Karnataka which is usually prepared as a coolant in summer months. Yogurt is the base for any thambli dish and there are many varieties of thambli prepared using brahmi leaves, spinach leaves, curry leaves and so on. Menthe thambuli is one among the variety. A herb / vegetable / spice is ground along with coconut and spices and is added to yogurt and is served as a first course of the meal.

Today's star of the dish is doddapatre / karpooravalli / ajwain plant leaves that is known for it's medicinal properties. The leaves have been used as a home remedy for cold / cough and minor stomach ailments in India, for ages. My mother always has a pot of this herb at her home and this used to be her quick cold remedy for my son when he was an infant which used to work like a charm. 

My sister in law is the one who prepared this during my last visit to India and I just took some pictures during the process. This thambli recipe is a quick and fuss-free one and a beginner recipe. The leaves have a strong and distinct aroma which makes this thambli a delicious side dish to steamed rice with a drizzle of ghee.

Ingredients for thambli:
1 tsp. oil / ghee
1 tsp. cumin seeds
2 green chili
2 cups doddapatre / karpooravalli / Indian borage
1/2 cup coconut, shredded or in pieces.
Yogurt as needed
Salt to taste
Ingredients for seasoning:
1 tsp. oil
1/2 tsp. mustard seeds

Directions:
* Heat ghee/oil and add cumin seeds. When they start to brown, add green chilis and doddapatre soppu. 

* Fry until water almost evaporates, about 5 minutes. The leaves change the color and reduce in quantity. Keep it aside and let it cool.

* Grind the leaves along with the coconut. It will come around to about a cup of paste. This ground paste can be used immediately or refrigerated and used within  2 to 3 days.
* Add the paste and salt to yogurt and mix well. Thambli would be slightly on thicker side and so add yogurt accordingly.
* Heat oil for seasoning in a small pan and add mustard seeds. When the seeds start to splutter, remove from heat and add it to the yogurt mixture.

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Authentic Andhra ~ Beerakaya Pottu Varugu

 (Originally published on 2/20/2011.)

People always ended up with surplus amount of vegetables and fruits when societies were agro-based. They had to come up with ways to not let their hard work go down the drain in the pre-refrigeration era. Sun-drying and pickle making have been two methods of preserving the agricultural bounty in all cultures. Sundried tomatoes, dried mango (amchur), dried fenugreek leaves (kasuri methi) are some of the things that we buy from stores even without thinking. 

Preserving surplus produce by sun drying them has been a common practice through out the world, for ages. In the south Indian state of Andhra, something that has been sun-dried and can be stored year round is called varugu. And in vegetarian homes, "that something" usually happens to be vegetables / vegetable peels / greens / fruits.  

Sun drying does not cost anything and the dried stuff could be stored away for later use. Besides the surplus stuff, the wilted or the mature vegetables that are not fit to go into any dish and also their peels were used to get sun dried and were used later on a rainy day. If a portion of the vegetable was rotten, that was discarded and the rest was sun dried too. Such was the frugality of our ancestors.

Varugu making has somewhat become obsolete in this modern era as everyone has to depend on their local grocers / markets for their supply of produce which is available through out the year unlike the past. Besides the prices of vegetables in India seem to be so high to even try sun drying. However give it a try this summer, if you have a vegetable patch in your backyard or when you get vegetables at bargain prices.

 

This beerakaya pottu varugu or the spicy, sundried ridge gourd peels is eaten as a side dish to rice. My mother had prepared this beerakaya pottu varugu once when she was visiting us and I have made this later many times. One day my father was casually mentioning how his mother used to prepare varugus with various vegetables when they had extra from their fields. We were preparing something with ridge gourd the next day and she remembered that the peels could be used to prepare varugu. It has become a favorite since and I try to sun dry the ridge gourd peels every summer.

The following quantities are just to give an idea. Use chilies and salt as per your taste.

Ingredients:
Ridge gourd peels - 3 cups
Red chilies - 10 to 12
Salt to taste

Method:
* Wash the ridge gourd peels and remove any strings if present. They must be clean and fresh. Discard the pieces with any brown spots.
* Slightly crush the ingredients together so that red chillies are ground. Do not add any water while doing so. Traditionally a stone mortar is used for the purpose. ( I pulse them together in a food processor.)
* Sundry them till they turn crisp. It takes 2 - 3 days for me.

* Sore them in an air-tight container.
* Fry the dried peels in hot oil. Serve with rice and ghee.

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A - Z Idli Series ~ F for Foxtail Millet Idli

Today's idli are made of foxtail millet, a millet that has been grown in India since ages. The millet is rich in fiber, calcium and has a low glycemic index making it an ideal choice for diabetics. These idlis are made only with foxtail millet and skinned black gram, thus  making it a healthy and nutritious breakfast choice for anyone. I sometimes replace a portion of millet with rice but rice free version is obviously healthier. These idlis when served with chutney and/or sambhar make a filling and delicious breakfast / brunch. Obviously, these are gluten-free and vegan if  idli moulds are greased with oil.   

Ingredients: (Yield - 18 - 20 idlis)
1 cup foxtail millet
1/2 cup skinned black gram / urad dal
1/2 tsp. fenugreek seeds
Salt to taste
Water to grind the batter

Directions:

* Rinse foxtail millet, black gram and fenugreek seeds and drain. Soak them together in water, in a bowl for about 4 - 5 hours and drain the water used to soak completely.

* Grind them together adding salt and water just enough to grind them into a smooth and thick batter .

* Transfer the batter to a container and cover it. Allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place or in an oven with the lights on if living in a cold climate until it ferments.

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

* Add Eno's fruit salt to the batter if the fermented batter doesn't raise much. Add 1/2 tsp. fruit salt over the batter and sprinkle a little over it and quickly stir the batter to combine.

* Grease the idli moulds with ghee / oil and spoon the batter into idli plates.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.)

* Wait for about 10 minutes and then demold the idlis by running a spoon around the edges.

* Serve them warm with a chutney / sambhar. 

* Leftovers can be refrigerated.

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A - Z Idli Series ~ E for Elaneer Idli

I was fixated on a recipe from Karnataka for today's 'E' post until I came across Mallika Badrinath's elaneer idli recipe, in a millet version. Inspired by the idea, I used coconut water in my regular idli recipe here but one can replace rice with any millet to make them more healthier. These idlis are gluten free and vegan if idli moulds are greased with oil. Coconut water and the white flesh from a young coconut are used to grind the idli batter instead of water in this case. It makes a difference in the final outcome and one cannot miss how the idlis turn out light, airy and spongy. 

Elaneer means tender coconut water in Tamil and Kannada and hence the name for the idli. Use a young coconut if accessible and add all the pulp / soft white flesh from it while grinding the batter. I had to manage with canned coconut water which was super sweet and contained about a spoon of tiny coconut pieces but not much pulp. The quantity of coconut water mentioned below in the recipe needs to be adjusted if using the soft flesh as well. The coconut flavor is not much noticeable in idlis if using only coconut water (and no white flesh) to grind the batter though the idlis  come out soft and spongy.

Ingredients: 

1 cup idli rice
1/2 cup skinned black gram / urad dal

1 young coconut / Coconut water with soft coconut flesh as needed 

(I used about 1 and 3/4 cups coconut water with no flesh. With coconut flesh, may be less liquid is needed.)

Salt as needed

Directions:

* Rinse idli rice and black gram and drain. Soak them together in water, in a bowl for about 4 - 5 hours and drain the water used to soak completely.

* Add soaked idli rice, black gram, salt, and coconut flesh to a grinder / blender. Next add coconut water as needed and grind them into a smooth and thick batter with pouring consistency. (I used my Oster 16 speed blender to grind them.)

* Transfer the batter to a container and cover it. Allow it to ferment overnight (if the batter was ground in the evening) or as needed in a warm place or in an oven with the lights on.

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. Grease the idli moulds with ghee / oil and spoon the batter into idli plates.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idli on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.)

* Wait for about 10 minutes and then demold the idlis by running a spoon around the edges.

* Serve them warm with  chutney / sambhar.

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A - Z Idli Series ~ D for Dal Idli

I have been planning to post a idli series for sometime now and was able to put together some traditional recipes these past few months, in 'A - Z'  style format. I am starting the series this week with alphabet "D' and going forward, I am going to post 3 idli recipes each month. It's dal idli or diabetic idli for alphabet 'D' today.

Idli is a classic south Indian dish that makes a healthy and guilt free breakfast or brunch item. The standard version contains rice and skinned black gram / urad dal, making it gluten-free as well. Today's version of dal idli totally skips rice and is prepared using only two types of lentils, moong dal (skinned green gram) and urad dal (skinned black gram) thus making it more nutritious and protein rich. Moong dal idlis are traditionally made in Andhra and I have added a handful of black gram to the recipe. Basically, one is replacing the rice with moong dal in the idli recipe, thus making it a great meal option for diabetics as well.

Ingredients: (Yield - 24 idlis)
1 cup skinned green gram / yellow moong dal

1/4 cup skinned black gram / urad dal
Salt to taste (I added about 1 tsp. salt)

About 1 cup water to grind the batter

Directions:

* Rinse moong dal and urad dal and drain. Soak them together in water, in a bowl for about 2 to 3 hours and drain the water used to soak completely.

* Grind them together adding salt and water just enough to grind them into a smooth and slightly thick batter with pouring consistency. (Salt can be added just before making idlis if living in a warm climate.)

* Transfer the batter to a container and cover it. Allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place or in an oven with the lights on.

* The fermented batter doesn't raise much like the regular idli batter but raises slightly.

* Stir the fermented batter gently with a ladle. The batter would be airy and frothy.

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. Grease the idli moulds with ghee / oil and spoon the batter into idli plates.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idli on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.)

* Wait for about 10 minutes and then demold the idlis by running a spoon around the edges.

* Serve them warm with any chutney / sambhar.

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Chanya Ros / Goan Dried Yellow Peas Curry

I had prepared chanya ros as part of my Goan vegetarian thaali a few months ago. Goans prepare vegetarian food sans onion and garlic during festivals and on certain days, specially Mondays and this chanya ros appears usually on the menu. Chanya ros is a flavorful curry with a spicy coconut base. This is similar to another Goan specialty dish tonak which is prepared with black eyed peas /  dried peas and so on. Tonak however contains onion and garlic and is served at breakfast. The quantity of dried peas used in a chanya ros recipe is lesser compared to tonak. 

Recipe source: Here

Ingredients for paste:

1 tsp. oil

1 tsp. coriander seeds

1 tsp. fennel seeds

2 - 3 cloves

2 - 3 peppercorns

2 - 3 dried red chilies

1 cup fresh shredded coconut (I used frozen coconut.)

1/2 tsp. sized tamarind ball

Ingredients for curry:

1/2 cup dried yellow peas

Salt to taste

1/8 tsp. turmeric powder

1 tbsp. ghee / oil

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

A pinch of asafoetida

2 or 3 green chilies, slit

Few curry leaves

Minced cilantro to garnish

Prep work:

Soak dried peas overnight. 

1. Paste preparation

* Heat a tsp. of oil in a skillet and add coriander seeds, fennel seeds, cloves, pepper corns and red chilies. Sauté for a minute and add the shredded coconut. Sauté until the coconut starts to brown. Let it cool a bit.

* Grind the sautéed ingredients along with tamarind, adding water as needed. 

2. Curry preparation:

* Drain the water used to soak peas. Pressure cook them for 2 or 3 whistles adding turmeric.

* Heat ghee in a pan and add mustard and cumin seeds. When mustard seeds start to splutter, add green chilies and curry leaves. Sauté for few seconds and add asafoetida.

* Next add the cooked peas, the ground paste, salt and water as needed to form a semi gravy. Let the mixture come to a boil and reduce to low heat setting and cook for a couple of minutes more.

* Garnish with cilantro and turn off the stove.

* Serve it warm with rice.

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Mamidikaaya Pappu / Andhra Style Green Mango Dal / మామిడికాయ పప్పు

(This was originally published on 9/ 9/09.)

Pappu is a signature lentil based dish from the south Indian states of Andhra and Telangana. The preparation is a simple one using the basic ingredients from an Indian kitchen and usually brings out the flavors of the vegetable being used. However, it should be noted that all vegetables are not used to make a pappu. Some are absolute classics if a list of pappus is being made. Mamidikaya pappu (green mango dal), and the ones prepared using leafy greens like gongura and chukka koora are mouth watering and flavorful dals. Today's recipe is for mamidikaya pappu, which is one of our family favorites. Mango dal, the protein rich dish with the tart mangoes and a flavorful seasoning of asafoetida and curry leaves would make a pleasing meal when served with rice, drizzled with ghee.

Pick the tartest kind of green mango you can, for this dal. See that it is very firm to touch and green in color. The signature flavor of the dal is lost with out the sourness. The requirement of tamarind in this recipe depends upon the sourness of the mango being used. If the mangoes are really sour as back in India, tamarind may be omitted. I get sour mangoes but not that mouth puckering variety and so I happen to use tamarind. 

Ingredients needed:
1 cup pigeon peas / toor dal

1/8 tsp. turmeric powder
1 small firm, green mango - peeled, seeded and chopped into cubes (I had about a cup.)
About 2 tsp. salt or as needed
1/2 tsp. spicy chili powder or as needed
Thick tamarind puree (I used about 3 tbsp. See note below.)

Ingredients for seasoning / popu: 

2 tsp oil 

1 tsp. mustard seeds 

1 tsp. cumin seeds (optional)

A pinch of fenugreek seeds (optional)

2 pinches of asafoetida

Few curry leaves

Directions:
* Wash pigeon peas / toor dal with water twice and throw away the cloudy water. Pressure cook the dal adding 2 cups of water and turmeric powder for 3 whistles or until done. (The dal can be cooked in a thick bottomed pan on stove top in lieu of a pressure cooker. Soak dal for a couple of hours in that case to fasten the cooking process. Cook until the dal softens adding water as needed.)

* Cook mango cubes in another container in the cooker (while cooking dal) or cook separately in a sauce pan or in a microwave adding about 1/2 cup of water. (It is done because the tartness of mango interferes with the cooking of toor dal.)

* Mash the cooked dal with the back of a ladle and keep aside.

* Heat oil in a pan and add mustard and cumin seeds. When mustard seeds start to pop, add asafoetida and curry leaves. Then add the mashed dal, cooked mango cubes along with the water used to cook, salt, chili powder and tamarind if using. Mix all the ingredients well with the ladle. Add extra water if the dal appears thicker. Check the taste and adjust any seasonings if needed. Let the dal simmer for about 5 minutes for all the flavors to mingle and turn off the stove.

How to serve:
Serve this with a small mound of rice and a tsp of ghee. Serve along with a pickle, koora (a vegetable preparation), and yogurt for Andhra style lunch.

Notes:

Soak about 1/4 cup of tamarind in water for about an hour or microwave for about 3 minutes adding water. Squeeze thick tamarind puree using your fingers or passing through a sieve. Discard the seeds and fibre. Use the puree as needed and refrigerate the rest. The amount of tamarind puree used depends upon the tartness of mango being used. I used about 3 tbsp. of tamarind puree but the quantity may vary for the same amount of pigeon peas cooked depending upon the mango used. If using the ready made tamarind paste, the quantity mentioned above varies.

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Bhatt ki Dal

Bhatt ki dal is an iconic dish and a traditional recipe of the Kumaon region in Uttarakhand. This dal is prepared using bhatt aka locally grown, organic black soybeans though I have used the regular ones here. It is a typical winter dish which provides enough energy to suit the cold, hilly terrain. I had prepared this simple yet nutrition packed dal as a part of my Uttarakhand Thali a few months ago. The soy beans are soaked, ground and cooked along with spices which makes it as easy and quick dish. 

Recipe source: Here

Ingredients:

1/2 cup black soy beans ( I used the yellow one.)

1 to 2 tbsp. ghee / oil
1 tsp. cumin seeds
2 pinches of asafoetida
1 green chili
1/2 tsp. finely chopped ginger

1/4 tsp. chopped garlic (I didn't add any.)
1 onion, finely minced

Chili powder to taste
1 tsp. coriander powder

1/8 tsp. turmeric powder

1/2 tsp. garam masala powder3

2 tbsp. wheat flour

Salt to taste

Directions:
* Soak beans overnight in water and drain. 

* Grind them to a fine paste adding a little water if needed.

 

* Heat ghee in a pan and add cumin seeds and asafoetida. When cumin starts to brown, add ginger, garlic, green chili and onion. 

* Sauté until onion is cooked. Next add coriander powder, turmeric, garam masala, salt, chili powder and sauté for few seconds. Add wheat flour and cook until it starts to brown.

* Pour in the ground paste and about a cup or more of water to the pan.

* Mix well and simmer for about 15 minutes until it thickens.

* Serve warm with rotis.

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Musthi Polo

I thought of posting one more dosa recipe today which happens to be a popular and traditional breakfast dish from Konkani households. Polo means dose / dosa in Konkani while musthi means 'fist' in both Konkani and Kannada. Most of the ingredients used in the recipe were measured by fistfuls which would amount to approximately to 1/4 cup and hence the name. These polo are soft and fluffy and are prepared on the similar lines as the set dose, a breakfast popular in the eateries across Bangalore. Served along with coconut chutney or any other chutney of preference, these spongy dosas make a delicious breakfast.

Ingredients:

1 cup rice *
1/4 cup skinned black gram / urad dal
1/4 cup flattened rice / poha

1/2 tsp. fenugreek seeds / methi seeds

1/4 cup fresh coconut

Salt to taste

Water to grind (I used a little more than a cup of water.)

* (I use extra long grain rice. Any rice can be used but not aromatic variety). 

Directions:

* Rinse and soak rice, black gram, flattened rice and methi seeds for about 4 hours. Drain the water used to soak before grinding.

* Grind finely the soaked ingredients along with coconut, salt and enough water to form a pourable but not runny batter. 

* Transfer the batter to a container, cover and let it ferment in a warm place overnight or for more time if living in a cold place.

* Heat a griddle and pour a ladleful batter at the center and spread only a little with the back of the ladle. These dosa are made smaller and thicker than the regular dosa. Drizzle oil around the edges and cook until the surface appears dry. The surface turns all porous if the batter is fermented well.

* The dosa can be removed at this point or flipped and cooked on the other side as well for few seconds.

* Remove the polo with a spatula and repeat the polo making process.

* Serve them warm with chutney of your choice.

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Avarekaalu Dose / Spicy Field Beans Crepes

Come winter season, streets in Bangalore area would be flooded with avarekayi, aka fresh hyacinth or field beans. A favorite of the locals, the bean is extensively used in cooking and enjoyed through out the season in the region. During my previous visit to India, I happened to see them surprisingly in the month of July when we went to eat at the Thindi beedhi / Eat street in V. V. Puram, Basavanagudi. We bought some avarekayi to try later at home while I tasted these dose there. 

Here is a delicious breakfast option using these beans if you are bored with the regular dosa and looking for a colorful and nutritious variation. These dose are prepared similar to uttapam with toppings thrown over though the dose are made with fresh batter. Feel free to use the measurements given below as a guideline and adjust the quantities of toppings as preferred. Minced dill leaves is a flavorful addition to this dose which I have omitted. Even spring onions can be used. 

Ingredients: (Yield - about 10 dosa)
4 cups dosa batter

Salt to taste

About 1/2 cup hitakida avaraekayi / skinned field beans *

1 big onion, finely minced

2 spicy green chilis, finely minced

Minced cilantro as needed

Oil to make dosa

* Fresh or frozen field beans can be used to make these dose / dosa. If using fresh beans, they must be skinned. 

Directions:

* Add salt to dosa batter if it was not done before. 

* If using fresh hitakida avarekayi, pressure cook for one whistle adding salt and little water. If using frozen beans, nuke them in a microwave adding little water and salt. Drain and proceed with the recipe.

* Combine cooked and drained beans, minced onion, green chili and cilantro. Keep this topping mixture aside. (Minced dill leaves, ginger and cumin seeds can be added if preferred.)

* Heat a griddle / tawa and pour a ladle of dosa batter at the center and spread in a circular fashion and quickly sprinkle the toppings generously over the dose covering it entirely. (Or pour a ladleful of batter at the center of the griddle and spread a little. Sprinkle the toppings over it and again spread the batter lightly in a circular fashion, with the back of the ladle so that the toppings stick better to the dosa.)

* Drizzle oil around the edges and cook until the surface doesn't look wet. Flip, drizzle some more oil around the edges and cook the other side as well.

* Remove the cooked dosa with a spatula and repeat the procedure with the remaining batter.

* Serve them warm with chutney.

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Uppu Huli Dose / Pathrode Dose

It is good to be back after the brief hiatus I had from blogging. I am going to post a few regional recipes from the south Indian state of Karnataka this week. The first one in the series is going to be a popular breakfast recipe from the coastal regions of Karnataka called uppu huli dose. Uppu means salt and huli means sour while dose pronounced 'though-say' is the local term for the popular south Indian breakfast crepe called dosa.  

These dose make a great alternative to regular dosas and the fact that the batter doesn't need any fermentation is an added bonus. All one needs to do is soak rice for a few hours and then grind with spices. The final batter would be slightly spicy, sweet and sour. One can add vegetables like any chopped greens, ridge gourd, or cabbage to the batter to make the dose more nutritious. These dose can be served with or without any side dish.

Ingredients for dose batter:
1 cup rice
1/2 cup fresh or frozen shredded coconut
3 - 4 dried red chili
1 tbsp. sized tamarind ball
1 heaped tbsp. coriander seeds
1 heaped tsp. cumin seeds
1 tbsp. jaggery or to taste
Salt to taste
About 1 cup water to grind the batter
Oil to make dose

Note:
1. There is no need to use sona masuri / Basmati kind expensive rice to make these dose. I used extra long grain rice which is available in bulk at Costco / Sam's club. 

2. If using frozen coconut, nuke it in a microwave for a minute to thaw it. 

3. Byadagi variety chilies lend a reddish color to dose.

Directions:

* Rinse, drain and soak rice in water for about 3 to 4 hours. Drain the water completely from rice after the soaking period. Add everything except oil to  a blender / mixer and grind them together to a fine batter. Transfer the ground batter to a container.

* Heat a griddle and pour a ladleful of batter at the center of it. Spread it into a circle with the back of the ladle. 

* Drizzle few drops of oil around the edges and cook it covered at low medium flame.

* When the bottom side is cooked, flip it and cook the other side as well.

* Remove and serve it warm with butter / yogurt or coconut chutney.

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