Ingredients with Measurements:
- 2 cups of panyalam (rice flakes)
- 2 tablespoons of ghee
- 1 teaspoon of cumin seeds
- 1 teaspoon of black mustard seeds
- 2 green chillies, finely chopped
- 2 tablespoons of freshly grated coconut
- 2 tablespoons of chopped coriander leaves
- Salt to taste
Special Equipment Needed:
- A heavy bottomed pan
- A spatula
Step-by-Step Instructions:
1. Heat the ghee in a heavy bottomed pan over medium heat.
2. Add the cumin seeds and black mustard seeds and let them splutter.
3. Add the chopped green chillies and sauté for a few seconds.
4. Add the panyalam and stir continuously for 2-3 minutes until they are lightly toasted.
5. Add the freshly grated coconut and stir for a few seconds.
6. Add the chopped coriander leaves and salt to taste.
7. Stir to combine and cook for another minute.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients:
- Coconut can be replaced with cashew nuts or almonds.
- Ghee can be replaced with oil.
Variations:
- The panyalam can be flavoured with curry leaves, asafoetida and turmeric powder.
- The panyalam can be cooked with vegetables like carrots, peas and beans.
Tips and Tricks:
- The panyalam should be stirred continuously to prevent it from burning.
- The panyalam should be cooked over medium heat to ensure that it is cooked evenly.
Storage Instructions:
The panyalam can be stored in an airtight container for up to 3 days.
Reheating Instructions:
The panyalam can be reheated in a pan over medium heat.
Presentation Ideas:
The panyalam can be served in individual bowls with a dollop of ghee and freshly grated coconut.
Garnishes:
The panyalam can be garnished with freshly grated coconut and chopped coriander leaves.
Pairings:
The panyalam can be served with a side of curd or pickle.
Suggested Side Dishes:
The panyalam can be served with a side of curd rice or sambar.
Troubleshooting Advice:
- If the panyalam is not cooked evenly, reduce the heat and cook for a few more minutes.
- If the panyalam is burning, reduce the heat and stir continuously.
Food Safety Advice:
- The panyalam should be cooked over medium heat to ensure that it is cooked evenly.
- The ghee should be heated over medium heat to prevent it from burning.
Food History:
Panyalam is a traditional South Indian dish made with rice flakes and ghee. It is believed to have originated in the state of Tamil Nadu.
Flavor Profiles:
The panyalam has a nutty and savory flavor with a hint of spice from the green chillies.
Serving Suggestions:
The panyalam can be served as a snack or as a side dish with a meal.
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Region: Indian