

Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
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Tangy, fiber-rich Sambar Sadam with aromatic Coconut Chammanthi and crispy Pappadam. A quick comfort meal!

A comforting one-pot meal from Tamil Nadu where rice, lentils, and vegetables are cooked together with aromatic sambar spices. It's wholesome, flavorful, and perfect for a satisfying lunch.
Serving size: 1 serving

A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
Serving size: 1 serving

A classic Kerala-style dry coconut chutney, bursting with the fresh flavors of coconut, shallots, tamarind, and a hint of spice. This traditional 'thenga chammanthi' is the perfect accompaniment to steamed rice, kanji, or dosa.
Serving size: 1 serving


Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!


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Tangy, fiber-rich Sambar Sadam with aromatic Coconut Chammanthi and crispy Pappadam. A quick comfort meal!
This kerala dish is perfect for lunch. With 802.1500000000001 calories and 22.88g of protein per serving, it's a nutritious choice for your meal plan.
Wash the rice and toor dal together until the water runs clear. Soak them in water for 30 minutes. Meanwhile, soak the tamarind in 1/2 cup of warm water.
Heat 1 tablespoon of ghee in a 5-liter pressure cooker over medium heat. Add the chopped onions and sauté for 2-3 minutes until they turn translucent.
Add the chopped tomatoes and cook for another 3-4 minutes until they become soft and mushy. Add all the mixed vegetables and stir well for a minute.
Stir in the sambar powder, turmeric powder, and salt. Sauté for 30 seconds until the raw smell of the masalas goes away.
Drain the water from the soaked rice and dal, and add them to the cooker. Pour in 5 cups of water and mix everything well. Close the pressure cooker lid.
Cook on medium heat for 4-5 whistles, or for about 15 minutes. Turn off the heat and let the pressure release naturally.
Once the pressure is gone, open the cooker. Mash the cooked rice and dal mixture gently with the back of a ladle to get a creamy consistency. Squeeze the juice from the soaked tamarind, discard the pulp, and add the tamarind extract to the cooker. Add the jaggery (if using) and mix well.
Simmer the sambar sadam on low heat for 5-7 minutes, stirring occasionally, until it reaches the desired consistency. It will thicken as it cools.
Prepare the tempering. Heat 2 tablespoons of ghee in a small pan. Add the mustard seeds and let them splutter. Add the urad dal and fry until it turns light golden. Add the broken dried red chillies, curry leaves, and hing. Sauté for a few seconds until fragrant.
Pour the hot tempering over the sambar sadam. Add the final tablespoon of ghee and chopped coriander leaves. Mix well and serve hot.
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
Method 1: Deep Frying (Classic Method)
Method 2: Roasting over Open Flame (Smoky Flavor)
Method 3: Microwaving (Oil-Free Method)
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
Combine Ingredients in Grinder
Grind to a Coarse Mixture
Shape and Serve