Roadside Kaalan Masala: A Very Popular Street Food Recipe From Coimbatore

Whenever someone talks about Tamil cuisine, the first dishes that come to their mind are searing idlis, dosas, soothing sambhar, and tangy chicken chettinad. But believe it or not, these staples are just a fraction of Tamil Nadu’s various regional culinary offerings. This cuisine is an amalgamation of generous, authentic and appetizing recipes. Plus, the streets of Tamil Nadu are full of many street stalls that offer a delicious variety of head-turning food for non-vegetarians and vegetarians alike. Let’s talk about the roadside kaalan masala, also known as “Rottu kadai kaalan”.

It’s a legendary street food recipe from the streets of Coimbatore. As the name suggests, this recipe is made using kaalan (mushrooms) with cabbage and other aromatic spices. The inclusion of cabbage adds bulk and flavor to the recipe. Additionally, this recipe is mostly served as an evening snack in and around Coimbatore. So, if you are a mushroom lover, you should definitely try this recipe.

Also read: 11 Best Tamil Recipes

Here is how you can do Roadside Kaalan | Roadside Kaalan Recipe

To start the recipe, all you need to do is slice the cabbage and chop the mushrooms. Now take a large container and add the chopped mushrooms and cabbage along with the cornstarch, maida, chili powder, turmeric powder and salt. Mix everything thoroughly using your hands. Keep it aside for about 20-25 minutes. Heat the oil in a kadhai, take small portions of the mixture and drop it in the oil (as you do when making pakoras). Now wait until they are golden on both sides.

For the sauce, put tomatoes with cumin seeds, fennel seeds, other spices and grind them until you get a smooth and homogeneous paste. Now heat the oil in a thick pan and add the chopped onions with the curry leaves. Sauté for a few minutes until the onion becomes translucent. Add the tomato mixture and half a cup of water to the curry. Stir well for about 10-15 minutes. Put the mushroom and cabbage pakora inside and cover the pan for 5 minutes. Serve and enjoy!

Remember not to add water while making the pakora dough, as cabbage and mushrooms contain a lot of water. So if you add extra water, the pakoras will get soggy.

Click here for a detailed step-by-step Kaalan Masala recipe.

Try this recipe at home and let us know how you liked it in the comment section below.



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