Railu Palaharam | How to make Railu Palaharam

By Swapna Sunil  |  8th Jul 2016  |  
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  • Railu Palaharam, How to make Railu Palaharam
Railu Palaharamby Swapna Sunil
  • Prep Time

    60

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

9

0





About Railu Palaharam Recipe

Railu Palaram is a traditional recipe inherited from forefathers and cooked by Arya Vysya people of The Telangana state.

The delicious and mouthwatering Railu Palaharam is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Railu Palaharam is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Railu Palaharam. Swapna Sunil shared Railu Palaharam recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Railu Palaharam. Try this delicious Railu Palaharam recipe at home and surprise your family and friends. You can connect with the Swapna Sunil of Railu Palaharam by commenting on the page. In case you have any questions around the ingredients or cooking process. The Railu Palaharam can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Railu Palaharam with other users

Railu Palaharam

Ingredients to make Railu Palaharam

  • 3 cups : Rice flour
  • Water as needed
  • 3/4 cup : Moong dal
  • Half of whole Coconut
  • 10 to 12 nos : Green chillies
  • 1 big onion
  • 1 tsp : Cumin seeds
  • 1/2 tsp : mustard seeds
  • 1/4 tsp : Turmeric
  • few curry leaves
  • Few sprigs coriander chopped
  • 4 tbsp : Oil
  • 1/4 cup : Lemon / Lime juice
  • Salt to taste

How to make Railu Palaharam

  1. Wash and soak the moongdal in enough water for atleast an hour.
  2. Chop and grind or scrape the coconut discarding the brown part and set aside.
  3. In a deep mixing bowl, add rice flour along with half tsp of salt and oil. Now, by adding piping hot water knead this into a dough using a wooden spoon.
  4. Once kneaded cover with a lid and set aside for 20 mins.
  5. Now prepare a steamer using a big vessel filled with two inches of water and add a tsp of oil to it. Now bring this to a soft boil, later tie a cloth over the top and cover with the lid, lowering the flame.
  6. Next fill a sev maker with the prepared dough attaching a big holed disc to it. Now press the dough over the cloth like sev or murukku and cover with the lid. Steam cook this for couple of minutes until the flour dries up and gets cooked.
  7. Remove the cooked rice flour noodles into a separate bowl and break these noodles into pieces.
  8. Repeat the process until all the dough is used.
  9. Now make the paste of onion, green chillies and remove into a bowl. Next make a thick paste of soaked moong dal by removing all the water and scoop into a separate bowl.
  10. Now for the cooking, heat a nonstick deep pan with oil. Once it gets hot, add the mustard and cumin seeds allow them splutter. Later, add the curry leaves , turmeric and onion green chilli paste. Fry this until onion paste turns slightly golden.
  11. Next add the ground moong dal and saute on low heat stirring in intervals until it gets golden and crumbly.
  12. Now stir in the scraped coconut, salt and cooked rice noodles.
  13. Give it a good mix until all the masala is nicely coated to the noodles, be gentle while mixing.
  14. Next add the lemon juice , stir and cook this on low heat covered for few minutes.
  15. Later check the seasoning and sprinkle the chopped coriander leaves.

My Tip:

Kneading the dough with piping hot water helps in developing the gluten as rice flour is an gluten free flour. Instead of using a chakli press you can alternatively take some dough and make into small balls that are a size of small marbles or pebbles. As it time consuming I used the chakli press.

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