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Indian Vegetarian Recipes

Kadai Mushroom Dry & Gravy

https://www.vegrecipesofindia.com/kadai-mushroom-recipe/

Kadai mushroom is a super simple, easy and delicious dish of sautéed button mushrooms, bell peppers (capsicum) in a spiced, tangy tomato sauce.

Mushrooms, spices, onions, tomatoes and bell peppers – their combination never goes wrong.

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There are mainly 2 variations of making this dish.

  • Kadai Mushroom Dry or Semi-Dry Gravy – Stove top recipe made in the kadai (wok).
  • Kadai Mushroom Gravy – Quick version made in the Instant Pot. But you can also make it on the stovetop.

In this post, I am sharing both these variations with step by step photos. You can make either of them as per your preference or the gadgets you have. Both the recipes are easy and taste good.

What is Kadai Mushroom

Kadai Mushroom as the name implies is made of two words Kadai and Mushroom. In Hindi language the word “Kadai” or “Kadhai” refers to a dish resembling the Chinese wok. The Indian kadai does look like the Chinese wok but is much deeper than the wok.

As the entire mushroom dish is made in the kadai and hence the name Kadai Mushroom.

In India the kadai (kadhai, karahi) is used for sautéing veggies, for making Indian sweets and also for deep frying. It is one multi purpose pan which is found in every Indian kitchen.

Additional ingredients like onions, tomatoes and green bell peppers are also added in the dish. A special and unique spice blend called as “kadai masala” is also added. The kadai masala is freshly pounded and added in the dish.

Whenever you make any kadai recipe from any veggie or paneer or tofu, then always always freshly pound or powder the spices. They add such an aroma and flavor to the food that is not possible when you use readymade or store-brought spice powders.

About Kadai Mushroom Dry

This is a semi-dry version of Kadai Mushroom. In the dish, as mentioned above, freshly roasted and pounded spices called as kadai masala is added.

The spices that I add in the kadai masala are coriander seeds, cumin seeds, dry red chilies, cloves, cinnamon, green cardamom, black pepper and mace (optional).

The lemony citrus notes of ground coriander seeds is distinctly felt in the dish. The red chillies impart a bright orange-red color as well as some heat and spice. The acidity and tang comes from the tomatoes.

Generally kadai mushroom is not a hot or spicy dish as the dried red chillies added to it are not of the pungent kind.

I have used dried byadagi chillies in the recipe which are less hot and give a deep color. Byadagi chillies are an Indian variety of red chillies that are grown in Karnataka.

You can also easily add dried kashmiri red chillies. Dried kashmiri red chillis give a good color and spice to the dish without making it too hot or pungent.

This Kadai Mushroom recipe can be made spicy and hot depending on the kind of dried red chillies you add. So if you use hot chilies, the curry will be hot. If you use less hot and pungent chilies, the gravy will not be hot.

So depending on the heat in the chilies, you can decrease or increase their amount.

This delicious Kadai Mushroom has been adapted from the popular restaurant style Kadai Paneer Recipe on the blog. To make this dish satvik & onion-garlic free,  you can easily skip onion and garlic. It will still taste delicious.

You can serve it with some roti or naan or paratha and accompanied by a salad.

How to make Kadai Mushroom Dry

Making Kadai Masala

1. First dry roast all the spices for the kadai masala on a low flame in a kadai or pan till fragrant. The spices are – 1 tbsp coriander seeds, ½ tsp cumin seeds, 3 to 4 dry red chilies, 2 cloves, ½ inch cinnamon, 1 green cardamom, 3 to 4 black pepper and 1 single strand of mace (optional).

2. Once the spices cool down, add them to a grinder jar.

3. Grind to a semi fine powder. You can also grind to a fine powder.

4. Keep the ground kadai masala aside.

5. In the same jar, add chopped tomatoes (2 medium to large tomatoes, pureed, about ¾ cup tomato puree. Use tomatoes which are ripe, red and not too tangy).

6. Blend the tomatoes to a smooth puree. Keep aside. No need to add water while making the puree.

7. Slice 200-250 grams button mushrooms. Slice 1 medium to large capsicum (bell pepper) thinly. Chop the onions (1 medium onion, about ½ cup finely chopped onion). Keep aside.

Sauteing mushrooms

8. Heat 3 tbsp oil in a kadai/wok or pan. Add the sliced mushrooms.

9. Stir & saute the sliced mushrooms. First you will see the mushrooms releasing a lot of water.

10. After some minutes, the water evaporates. Saute till the mushrooms get browned from the edges.

11. Remove the mushrooms and keep aside.

Making kadai mushroom dry

12. In the same oil, add finely chopped onions.

13. Saute the onions till they turn translucent or light golden.

14. Add ginger-garlic paste (½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste). Stir and saute till the raw aroma of ginger-garlic goes away.

15. Add the tomato puree (about ¾ cup).

16. Stir and saute.

17. Saute till you see some oil releasing from the sides.

18. Add the sliced capsicum/bell pepper (1 medium to large capsicum). You can even green bell pepper or red or yellow bell pepper.

19. Stir and saute for 5 to 6 minutes on a low flame.

20. Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.

21. Stir very well.

22. Then add ½ cup of water.

23. Season with salt.

24. Bring the gravy to a simmer on a low flame till you see a few specks of oil floating on top.

25. Add the sauteed mushrooms (200-250 grams).

26. Stir again.

27. Lastly add 1 tsp crushed kasuri methi (dry fenugreek leaves) to kadai mushroom. Switch off the stove. If you want you can also add 1 or 2 tbsp cream to tone down the tang. You can also add about ¼ tsp of garam masala powder.

28. Stir and then Serve dry Kadai Mushroom hot with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves (cilantro).

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Kadai Mushroom

Kadai mushroom is cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.

Cuisine:north indian,punjabi

Diet:gluten-free,vegan,vegetarian

Difficulty Level:Easy

Servings (change the number to scale):3 to 4

(1 CUP = 250 ML)

Making kadai masala

  • First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. Don’t burn them.
  • Once the spices cool down, add them to a grinder jar.
  • Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
  • In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree. Keep aside.
  • Rinse, wipe and then slice the mushrooms. Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.

Sautéing mushrooms

  • Heat 3 tbsp oil in a kadai or pan. Add the sliced mushrooms.
  • Stir & saute the sliced mushrooms. First you will see the mushrooms releasing a lot of water.
  • Then later the water evaporates. Saute till the mushrooms get browned from the edges.
  • Remove the mushrooms and keep aside.

Making dry kadai mushroom

  • In the same oil, add finely chopped onions. Saute the onions till translucent or light golden.
  • Now add the ginger-garlic paste and saute till their raw aroma disappears.
  • Add the tomato puree. Stir and saute till you see some oil releasing from the sides.
  • Then add the sliced capsicum (bell pepper). Stir and saute for 5 to 6 minutes on a low flame
  • Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.
  • Then add ½ cup water. Season with salt.
  • Stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
  • Add the sauteed mushrooms. stir the gravy again.
  • Lastly add crushed kasuri methi (dry fenugreek leaves). Switch off the stove.
  • Stir and then serve kadai mushroom dry hot with rotis, parathas or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.
  1. Other varieties of mushrooms can also be used instead of button mushrooms.
  2. You can increase or decrease the amount of red chilies as per their heat & pungency.

Nutrition Facts

Kadai Mushroom

Amount Per Serving

Calories 195 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 2341mg102%

Potassium 574mg16%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 6g7%

Protein 4g8%

Vitamin A 885IU18%

Vitamin C 105.4mg128%

Calcium 32mg3%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

About Kadai Mushroom Gravy

This is a delicious dish of white button mushrooms and bell peppers cooked in a spiced onion-tomato based gravy. The recipe is also vegan and gluten-free.

Kadai mushroom as the name suggests is a dish made in the Indian kadai or wok. This recipe is a delicious variation of the popular Kadai Paneer, where button mushrooms replace paneer (cottage cheese) and are cooked in the instant pot.

About Instant Pot Kadai Mushroom Curry

    1. What’s in a name: In this recipe though, the kadai is replaced with the instant pot. Hence the recipe gets done in less time and quickly. Even though I have used an instant pot, I have kept the name as Instant pot kadai mushroom, just so that readers can identify the recipe easily.
    2. Special kadai masala: In this recipe too, the unique blend of ground spices called kadai masala is made and added. This kadai masala gives a distinct taste, aroma and flavor to the dish.
    3. Mushrooms: I have used white button mushrooms, but you can use any variety of fresh edible mushrooms.
    4. Ease of cooking: I have kept this recipe and the cooking process really simple so that the recipes take less time. The recipe tastes exceptionally good if you add fried or sautéed mushrooms to the gravy. But sautéing mushrooms till golden takes quite some time, so I have sautéed them for a few minutes and then pressure cooked in the instant pot.
    5. On dry red chillies: Since dried red chilies are used in the recipe, the color, spice, pungency and heat factor in the dish depends on the type of red chilies.
      • Add chillies which are low in heat quotient in the recipe, so that you don’t end up with a very spicy dish.
      • Dry red chillies like Kashmiri chillies or byadagi chillies, which are low in heat and which impart a deep orange to red color dish, goes well in this dish. Of course, if you like a spicy dish, then you can use medium-hot red chilies – just reduce their quantity.
    6. On bell pepper: Apart from dry red chilies, the recipe also uses capsicum or green bell pepper, which is a must and an essential ingredient. You can even use red or yellow bell peppers.

This Kadai Mushroom gravy serves as an excellent main course dish coupled with cumin rice or with some tandoori roti, naan, bread, paratha or chapati. You can even make this recipe when you are having guests.

How to make Instant Pot Kadai Mushroom Gravy

Making kadai masala

1. First we need to make the kadai masala. Heat a small kadai or a pan. Add the whole spices – 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, 1-inch cinnamon, 2 cloves, 2 green cardamoms, 3 to 4 Kashmiri red chilies or 2 to 3 dry red chillies.

2. Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting. Roasting the masala takes about 1 to 2 minutes. In a thick bottomed kadai or pan, roasting takes about 2 minutes on a low flame.

3. Once they cool down, add them to a grinder jar or a spice or coffee grinder.

4. Grind to a semi-fine or a slightly coarse powder.

5. Remove in a plate and keep the kadai masala aside.

Sautéing

1. Switch on the instant pot. Press the sauté button for 15 to 20 minutes on the normal mode.

2. Add 3 tablespoons oil in the steel insert of the instant pot. When the oil becomes hot, add ⅓ cup chopped onions. The oil should just be hot and not sizzling hot or smoking hot.

3. Sauté stirring often, till the onions soften and become translucent.

4. Then add ½ teaspoon garlic paste, 1 teaspoon finely chopped ginger, 1 slit green chilli or serrano pepper.

5. Mix and sauté for 3 to 4 seconds.

6. Add 1 cup finely chopped tomatoes.

7. Sauté till tomatoes soften and become pulpy.

8. Add sliced button mushrooms (200 to 250 grams).

9. Mix very well and deglaze the pot. Scrap any stuck bits of ingredients from the bottom of the pot. The moisture from the mushrooms helps in deglazing.

10. Sauté for a couple of minutes.

11. Add ¼ teaspoon turmeric powder and salt as required. Mix again well.

 

12. Add ½ cup of water. Deglaze if required.

 

Pressure cooking

13. Press cancel and press the pressure cook or manual button. Set the timer to pressure cook for 3 minutes on high pressure.

14. Then do a quick pressure release by lifting the valve. Open the lid.

15. Then add capsicum and ground kadai masala and 1 teaspoon kasuri methi (crushed). You can reserve ½ teaspoon of kadai masala for garnish. Kasuri methi is dried fenugreek leaves. If you do not have kasuri methi then skip it.

16. Mix very well.

 

17. Press the sauté button for 5 to 6 minutes on normal mode.

18. Sauté for 5 to 6 minutes. Stir often. You can reduce to the low setting if the masala sticks to the pan or heat becomes too much.

19. Sauté till the capsicum is half-cooked. There should be some crunch in the capsicum. If the consistency looks very dry, then you can add some hot water.

 

20. Add 1 to 2 tablespoon chopped coriander leaves. Mix well.

 

21. Serve Kadai Mushroom Curry garnished with few coriander leaves and ginger julienne (optional). Serve with chapati, tandoori roti, naan or dinner rolls or bread. Also sprinkle the kadai masala, if you have reserved it while serving.

 

More instant pot recipes

This recipe is from the archives and has been recently updated to the instant pot version on 08 January 2020. 

This post contains amazon affiliate links. As an amazon associate, I earn from qualifying purchases.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Kadai Mushroom Gravy (Instant Pot)

In this delicious instant pot kadai mushroom gravy, white button mushrooms & bell peppers are cooked in a spiced onion-tomato based gravy in the instant pot.

Cuisine:north indian,punjabi

Diet:gluten-free,keto,vegan

Servings (change the number to scale):3

(1 CUP = 250 ML)

making kadai masala

  • Heat a pan or kadai. Take all the whole spices mentioned under the “whole spices for kadai masala’ list in the pan.
  • Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting.
  • Once the spices cool down, add them to a grinder jar or a spice or coffee grinder. Grind to a fine powder.
  • Remove in a plate and keep the kadai masala aside.

sautéing

  • Switch on the instant pot. Press the sauté button for 15 to 20 minutes on the normal mode. Add oil in the steel insert of the instant pot.
  • When the oil becomes hot, add the chopped onions. Saute stirring often, till the onions soften and become translucent.
  • Then add ½ teaspoon garlic paste, 1 teaspoon finely chopped ginger, 1 slit green chilli or serrano pepper.
  • Mix and sauté for 3 to 4 seconds.
  • Add 1 cup finely chopped tomatoes and sauté till the tomatoes soften and become pulpy.
  • Add sliced button mushrooms.
  • Mix very well and deglaze the pot. Scrap any stuck bits of ingredients from the bottom of the pot. The moisture from the mushrooms help in deglazing.
  • Sauté for about 3 minutes.
  • Add turmeric powder and salt as required. Mix again well.
  • Add ½ cup water. Deglaze if required.

pressure cooking

  • Press cancel and press the pressure cook or manual button. Set the timer to pressure cook for 3 minutes on high pressure.
  • Then do a quick pressure release by lifting the valve. Open the lid.
  • Then add capsicum and ground kadai masala and 1 teaspoon kasuri methi (crushed). Mix very well. You can reserve ½ teaspoon of kadai masala for garnish. Kasuri methi is dried fenugreek leaves. If you do not have kasuri methi then skip it. 
  • Press the sauté button for 5 to 6 minutes on the normal mode.
  • Sauté for 5 to 6 minutes. Stir often. You can reduce to the low setting if the masala sticks to the pan or heat becomes too much.
  • Sauté till the capsicum is half cooked. The capsicum should have some crunch in them.
  • Add 1 to 2 tablespoon chopped coriander leaves. Mix well.
  • Serve instant pot kadai mushroom garnished with some coriander leaves and ginger julienne (optional). Serve with chapati, tandoori roti, naan or dinner rolls or bread. Also sprinkle the kadai masala, if you have reserved it while serving the dish.
  • Cleaning mushrooms: Rinse or wipe dry or simply wipe the mushrooms with a clean kitchen towel. Then slice or chop them.
  • Use less red chillies if they are too spicy and hot.
  • Fresh edible mushrooms of any variety can be added.
  • If the dish looks too dry after cooking, then add some hot water.
  • Kasuri methi (dried fenugreek leaves) can be skipped if you do not have it.
  • Reduce to low sauté setting if while sautéing the ingredients stick to the pot.
  • Any bell pepper variety can be added in the recipe.

Nutrition Facts

Kadai Mushroom Gravy (Instant Pot)

Amount Per Serving

Calories 196 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 66mg3%

Potassium 580mg17%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 7g8%

Protein 4g8%

Vitamin A 934IU19%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 97mg118%

Vitamin D 1µg7%

Vitamin E 6mg40%

Vitamin K 13µg12%

Calcium 32mg3%

Vitamin B9 (Folate) 35µg9%

Iron 2mg11%

Magnesium 35mg9%

Phosphorus 106mg11%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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For Making Kadai Mushroom Gravy on Stovetop

Ingredients Required

to be ground to a paste

  • 135 grams onions OR 2 medium to large onions OR 1 cup heaped roughly chopped onions
  • ½ inch ginger OR 2 to 2.5 grams ginger OR 1 teaspoon chopped ginger
  • 5 to 6 garlic OR 4 grams garlic OR 1 teaspoon chopped garlic
  • 250 grams tomatoes OR 3 medium to large tomatoes OR 1.5 cup chopped tomatoes

whole spices for kadai masala

  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 6 to 7 whole black pepper
  • 4 to 5 dry red chilies or kashmiri red chilies

for gravy

  • 3 tablespoon oil
  • 1 tej patta (indian bay leaf)
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder or deghi mirch or kashmiri red chili powder
  • 200 to 250 grams white button mushrooms – chopped or sliced
  • 90 to 100 grams capsicum OR 1 medium to large capsicum or 1 cup thinly sliced capsicum (green bell pepper)
  • ¾ to 1 cup water or add as required
  • ½ to 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 tablespoon chopped coriander leaves (cilantro leaves)
  • ½ inch ginger – julienne
  • 2 tablespoon cream (optional)
  • salt as required

INSTRUCTIONS

Making kadai masala

  1. Heat a pan or kadai. Take all the whole spices mentioned under the “whole spices for kadai masala’ list in the pan.
  2. Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting.
  3. Once the spices cool down, add them to a grinder jar or a spice or coffee grinder. Grind to a fine powder.
  4. Remove in a plate and keep the kadai masala aside.

Preparing onion and tomato paste

  1. in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. Remove and keep the onion paste in a bowl.
  2. to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
  3. grind to a smooth paste. keep aside.

Making kadai mushroom gravy

  1. Heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
  2. Add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. For a quick cooking of the onion paste, add a pinch of salt.
  3. Once the onion paste turns golden, then add the tomato paste.
  4. Saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
  5. The masala will also thicken and leave the sides of the pan.
  6. Then add ½ tsp turmeric powder and ½ tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
  7. Add sliced or chopped mushrooms.
  8. Mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
  9. Add the ground kadai masala along with salt.
  10. Add ¾ to 1 cup water. mix again very well.
  11. Cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
  12. Then add 1 cup thinly sliced capsicum.
  13. Simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
  14. Then add 1/2 to 1 tsp crushed kasuri methi. At this step you can also add 2 to 3 tbsp cream, if you prefer.
  15. Lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne.
  16. Stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. You can also serve with steamed rice or cumin rice or peas pulao.
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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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