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Photo of Railu Palaharam by Swapna Sunil at BetterButter
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Railu Palaharam

Jul-08-2016
Swapna Sunil
60 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Railu Palaharam RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Telangana
  • Blending
  • Steaming
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 5

  1. 3 cups : Rice flour
  2. Water as needed
  3. 3/4 cup : Moong dal
  4. Half of whole Coconut
  5. 10 to 12 nos : Green chillies
  6. 1 big onion
  7. 1 tsp : Cumin seeds
  8. 1/2 tsp : mustard seeds
  9. 1/4 tsp : Turmeric
  10. few curry leaves
  11. Few sprigs coriander chopped
  12. 4 tbsp : Oil
  13. 1/4 cup : Lemon / Lime juice
  14. Salt to taste

Instructions

  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.

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