Palakkadan Rangayyan

The variety of dishes we find in our small state itself is astonishing! I came across this dish recently while researching on Namboothiri cuisines. Rangayyan is also called as Brahmins Meat. It’s a Palakkadan speciality and is also a healthy, vegetarian option. The texture of the ground and steamed green gram closely resembles meat. It’s an easy a flavourful dish that is usually had with Thayir sadam or curd rice. It can also be had as a snack.

Palakkadan Rangayyan

Lejna

Rangayyan is also called as Brahmins Meat. It’s a Palakkadan speciality and is a healthy, vegetarian option.

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Prep Time 10 mins

Cook Time 20 mins

Soaking 1 hr

Total Time 1 hr 30 mins

Course Appetizer, Side Dish

Cuisine Kerala Cuisine, Palakkad

Servings 4 people

Ingredients

  

• 1 cup Green Gram

To Grind

• 10 nos Shallots
• 2 nos Red chillies
• 1 inch Cinnamon
• 2 nos Cloves
• 2 nos Cardamoms
• ½ tsp Fennel seeds
• 1 tblsp Coriander seeds
• 1 tsp Peppercorns
• 1 tsp Jeera
• Salt as per taste

Tempering

• 2 tbsp Ghee
• 1 tsp Mustard seeds
• 5 nos Shallots thinly sliced
• 2 nos Red chillies
• 1 sprig Curry leaves
• Salt as per taste

Instructions

 

• Soak the green gram in hot water for an hour or normal water for 3-4 hours.
• Grind all the ingredients under "to grind" into a coarse paste.
• Drain the green gram and grind into a coarse paste with little water.
• Mix the green gram paste with the masala paste alongwith salt.
• Spread the mix in 1 inch thickness in a well greased plate and steam until it is fully cooked.
• Let it cool for a while. Run a knife around its edges and unmould the green gram mix.
• Cut into small cubes. Set aside.
• Heat oil in a kadai, splutter the mustard seeds, add the sliced shallots and saute till it turns translucent, add the red chillies and curry leaves and temper the green gram cubes.Add salt if you wish to mix well.

Keyword Palakkad Rangayyan, Rangayyan