Palakkad recipes

[Sowmya]

Hi all
I have categorised my recipes in the index for easy reference.Let me know your opinion.

Regards
Sowmya

[Pooh]

Thanks for indexing the recipes. It makes it now easy to locate any recipe.
Thanks

[R]

Good job, sowmya that you created index with lots of patience. It reallys helps a lot for quick reference.

Keep continuing yr excellent work!!

Rgds.

[Sowmya]

Dear All
Good news... We have been successful in our attempt to revive the old "kerala thread" the pioneer to the current "palakkad recipes" thread.
A special note of thanks,appreciation to CI who has given me a copy of all the recipes to be posted here for everybody' s benefit.
The recipe titles from the previous thread will be updated under the new title "Recipes to be cherished" as and when posted.
Will start posting the recipes soon.I have provided a link to mrs.Soma's recipes available in a seperate thread and so also to MRS.Chitra's onam recipes.

Enjoy..
Regards
Sowmya :D

[gvb]

Hi Sowmya
Congragulations on a truly tremendous work on both this thread and Mrs.Revathy's .U have been going about it in ur own quiet way but seeing how many recipes u have contributed in the index was a lovely surprise.keep going!

GVB

[Sowmya]

[tscii:9754659d2f]Mrs.Chitra's recipes

1.Neyyappam:
Ingredients:
Raw long grain rice 3 cups (soak the rice for 4-6 hours and blend to a coarse consistency)
All purpose flour 2 tablespoon (to prevent the Appam from sticking to the Appam griddle and to make the inside soft and fluffy.)
Light brown sugar (½ - ¾ lb)
Salt a pinch
Baking powder a pinch
Cardamom powder ½ teaspoon
Copra or fresh coconut piece sliced in to ¼ inch cubes (2 tablespoon)
Mix all the above ingredients and make a batter of dropping consistency like that of Dosa batter. (If too thick, the inside of the Appam will remain uncooked.)
Keep the batter outside for at least 6 hours. You may make the batter at night and make the Appam in the morning.
Method:
It is best to make this in Appam griddle. The one I have has seven moulds in it. The appams made in this will be hemispherical. If you don’t have an Appam griddle, you can use a wok. The Appams made in a wok may be flatter and use more ghee or a mixture of ghee and oil to make them.
Before heating up the griddle, I use non stick spray like Pam. Heat it up and then pour about ½ tablespoon ghee in each mould. Then pour the batter in each mould until it is half filled. When the bottom half is browned, turn it upside down with a fork to cook the top portion. When fully cooked remove the Appam and drain it on paper towel. Use fresh ghee to make the other batch and repeat this process until all the batter is used up.
The Appam can be eaten, warm or cold. It will keep in a refrigerator for a couple of weeks.

To make Unniyappam, just add 1 banana to the above recipe. You may blend the banana and brown sugar with the rice. Then add all the other ingredients and let it rest for 6 hours before making the Unniyappam.

2.Sweet Lime pickle with vinegar.

Ingredients:
Lemon or Lime 10 {Skin of the Lime (Green) is thinner than the Lemon (Yellow). Besides, Lemon tastes a bit bitter than the Lime. I use Lime to make this pickle.}
Salt to taste

Red chili powder 5-6 tablespoon (You may adjust this to your tolerance)
Garlic cloves 8-10
Fresh ginger 1” long piece – skin removed
Cumin seeds ¾ teaspoon
Mustard seeds 1 teaspoon
(blend the above ingredients to a paste, using Vinegar instead of water)

Sugar ¼ cup
Green chili peppers 6 (Slit them longitudinally)
Vinegar 1-2 cups (adjust the amount, to the desired level of liquid in the pickle)
Whole black pepper corns 1 tablespoon

Sesame seed oil ¼ cup
Mustard seeds ½ teaspoon
Fenugreek seeds ½ teaspoon
Curry leaves 5-6 sprigs

Method:
Boil water in a pot, large enough to hold the Limes. Turn off the stove. Place the limes in the boiled water for 15 minutes. Take them out and let them dry. Cut each lime length wise in to 8 slices. (If you prefer, you may slice them into smaller pieces) Sprinkle salt over the lime pieces, and keep them in the refrigerator over night.

Blend to a fine paste, red chili powder, garlic, ginger, cumin seeds and mustard seeds. Add vinegar instead of water, to blend them well. Keep it aside.

Heat up a saucepan, and when hot and dry add the sesame seed oil. Now add the mustard seeds and cover it with a lid to prevent splattering. Add fenugreek seeds and when they turn to a golden brown color add the curry leaves and the green chilies. Sauté for a minute or two and add the blended paste and mix well. Continue this until the oil floats on top. Now add the remaining vinegar and let it come to a boil. Remove the saucepan from the stove and let it cool. To this add the sliced lime. Mix well, adding the sugar and the pepper corns. Taste and adjust the salt and sugar if needed. Transfer this to a clean, dry bottle, when cold. Heat up about 2 tablespoon oil and let it cool. Pour this on top of the pickle in the bottle. Close the bottle with a lid only when the pickle is cold, and keep this in a cool place for a few days for the spices to soak in. Use a clean, dry spoon to serve the pickle. Once you open the bottle, you may keep it in the refrigerator. [/tscii:9754659d2f]

[Sowmya]

Hi GVb
Thanks alot for your best wishes!

Regards
Sowmya :D

[Shoba]

Dear All
Good news... We have been successful in our attempt to revive the old "kerala thread" the pioneer to the current "palakkad recipes" thread.
A special note of thanks,appreciation to CI who has given me a copy of all the recipes to be posted here for everybody' s benefit.
The recipe titles from the previous thread will be updated under the new title "Recipes to be cherished" as and when posted.
Will start posting the recipes soon.I have provided a link to mrs.Soma's recipes available in a seperate thread and so also to MRS.Chitra's onam recipes.

Enjoy..
Regards
Sowmya :D

Incredible Sowmya! Keep up the good work!!

Thanks to Dev too for the linking system.

Shoba

[Sowmya]

[tscii:fcfca8d53a]Mrs.Chitra's recipes

3.Ladies Finger (Okra), as a side dish for rice.
Okra Fry
Ingredients:
Okra 12
Onion 1 (Medium size)
Garlic 2 cloves (Optional) – slice thinly
Green chili peppers 2 (depending upon tolerance)
Turmeric powder 1/8 teaspoon
Salt to taste
Oil 2 tablespoon
Method:
Wash and dry the Okra and the green chilies. Peel and cut the onion into thin long slices. Cut the Okra into 1/8 inch thick slices, keeping the knife at a slant. (45 degree)
This will expose more raw surface than cutting into round slices. Slice the chilies into thin round circles.
Heat up a saucepan over medium flame. Pour the oil and add the sliced onion. Sauté for 3 minutes and add Turmeric powder and salt. Add garlic and green chilies and mix well for a couple of minutes. The sliced Okra is now added and mixed well with the ingredients. Cover the pan for a minute or two, and let it steam. Remove the lid and cook the contents for about 5 more minutes without covering. Make sure that the slimy juice is completely absorbed and the okra and the onion are slightly fried before you turn off the stove. Taste and adjust the salt.
NOTE: The Okra will retain the green color, if you don’t cook them covered for long.

Sukhiyan
Sukhiyan is a sweet snack, made with whole Green gram, brown sugar and coconut as the main ingredients. After cooking, they are shaped into small Lemon sized spheres. These spheres are then dipped in all purpose flour paste and deep fried.

Ingredients:
Green gram (whole) 1 cup- Roast before cooking
Salt a pinch

Brown sugar ½ cup
Grated coconut ½ cup
Cardamom powder ½ teaspoons
Ghee 2 tablespoon

All purpose flour 1 cup
Salt a pinch
Make a thick mixture with just enough water

Method:
Roast the green gram in a heavy bottomed pan, until an aroma is released. Let it cool. Wash and cook the Green gram by adding a pinch of salt. Make sure that they retain the shape and not get mushy. When cooked, remove the lid and let all the excess water evaporate. Keep it aside.
Heat up a heavy bottomed saucepan. Add 2 tablespoon ghee and when it melts, add the brown sugar. Mix well and let the brown sugar melt. Now add the grated coconut and mix well. Add the cooked Green gram. Heat it up for a couple of minutes, mixing well, and remove from the stove. When cool, add the cardamom powder and mix well. Make small lemon size rounds with the green gram-brown sugar-coconut mixture.
Heat up a wok or a saucepan, and add 2 cups of oil. Place a dry wooden chopstick in the oil. If it sizzles, the oil is hot enough to fry the Sukhiyan. Dip each green gram rounds in the all purpose flour mixture. Make sure that it is completely coated with the flour mixture. Now carefully dip it in the oil and fry to a golden brown color. Drain them well with a slotted spoon, and place them on papar towels. [/tscii:fcfca8d53a]

[Sowmya]

[tscii:aaa45c54cc]Mrs.Chitra's recipes

Tender Jackfruit Pan Fry: (iTichchakka poTiththuuval (Mal)
Ingredients:
Tender Jackfruit 1 can (Precooked and preserved in brine) [Available in the US, in Indian and Oriental stores. Thailand product is better than Philippines]

NOTE: If it is not preserved in salt water, immediately after opening the can, the contents become purplish. Even the salted product can become discolored if exposed to air too long. Therefore open it only at the time grated tender jackfruit has to be added to the sauce pan or Wok.

Onion a small one thinly diced.
Garlic 3 cloves sliced thinly (optional)
Green chili peppers 2 or according to tolerance. Cut into thin rounds.
Turmeric 1/8 teaspoon
Grated coconut 2 tablespoon
Salt to taste.

Seasoning:
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Split Black Gram (Urud dhal) 1 tablespoon
Dried chilies 2 or 3 broken to pieces
Curry leaves 3 sprigs

Method:

IMP: Do not open the tender Jackfruit can until you are ready to add it!

Heat up a saucepan (or wok) and when it is hot and dry, pour oil. Add the mustard seeds and close the pan with a dry lid, to prevent the splattering. Now add the split black gram, Red chilies, and curry leaves. When the black gram acquires a light golden color, add the thinly diced onion, garlic and green chilies . Add Turmeric and salt. Sauté for a minute or two after this. Reduce the heat to low or turn off the stove.

Open the can and drain the brine. Immediately place this pre-cooked, round Jackfruit slices in a food processor and grind coarsely using the Momentary button for 3-4 cycles. Transfer the ground Jackfruit to the saucepan and mix well. Close the lid and let it cook for a couple of minutes. Taste and adjust the salt. Add the grated coconut, heat and mix well.
This takes less than 30 minutes to prepare and will bring Kerala to your Kitchen table!

Traditionally, poTiththuuval is prepared, using powdered form of roasted black gram added to the fry at the final stage just before it is removed from the stove. In my personal experience, roasting the split Urud dhal as such in the fry enhances the taste, texture and flavor of this dish.

Details about the canned tender Jackfruit:
1. Caravelle (brand name)
Young green Jack Fruit in Brine
20 oz
2. Chaokoh (brand name)
Young green Jackfruit in brine
10 oz
These two brands are very good.
Another one which I tried is Budda.(brand name)
It was not tender and very fibery. The prepared
dish didn't turn out good at all.
(On the cans it is not written 'precooked'.
May be they are soft, because of the brine.)[/tscii:aaa45c54cc]

[Sowmya]

[tscii:8c0d48bbf7]Mrs.Chitra's recipes

Paththiri
Ingredients:
Rice flour 2 cups
Grated coconut ½ cup for extracting coconut milk or you can use canned coconut milk.
Salt to taste

Heat up a saucepan and add the rice flour and fry it until an aroma is released. Remove the flour from the pan and set aside.
Squeeze milk from the grated coconut. Keep aside the thick first milk. Squeeze the second milk. Boil the second milk with salt. (About ½ a cup to make soft dough, when the rice flour is added to this) Add the rice flour to the milk and mix well. In case you need more liquid, you may add boiled water to make the dough. Cover the pan and let it rest for a few minutes. Now take it out and knead the dough well, while it is still hot. Keep this aside for 30 minutes.
Take the dough and divide this into small lemon size spheres. Roll it into thin circles like you make Chappathies. Use flour while rolling it, to prevent sticking to the surface. Heat up a non-stick pan or Dosa making pan, and place the Paththiri on it. No need to grease the pan. Turn the Paththiri after a minute and then again one more time. Small bubbles will pop up on it. When done take it out and apply thick coconut milk on either side. Continue till all the Paththiries are made.
Paththiries go well with Kuruma or any meat curries.

Varutha Paththiri – this is deep fried in oil. Naipaththiri is also deep fried.
Spicy Paththries- You can add spices to the dough and make Paththiries on a non stick pan, the same way as the above written recipe.
For the aboue Paththri recipe, you may either use rice flour (from store), or you may soak long grain rice, grind and make flour. You need to roast the flour, before making the dough.

Naippaththiri

Ingredients:
Parboiled rice 1 ½ cup
Long grain rice ½ cup
(Soak the parboiled and the long grain rice for 6 hours)
Grated coconut ½ cups
Fennel or Cumin seeds ½ teaspoon
Onion - You need one half of a medium onion
Salt to taste
Oil for deep frying

Method:
Grind all the above ingredients, adding as little water as possible, to a coarse consistency. Mix the dough very well, and keep aside for 30 minutes.
Divide the dough into small lemon size spheres.
In a heavy bottomed saucepan, pour enough oil to fry the Paththiries. Heat up the oil.
Apply a little bit of ghee or oil on a banana leaf or wax paper. Place the lemon size dough on it, and pat with your hand to a round shape. It should be ¼ inch thick. Deep fry each one, turning it once, to a light golden color. They will puff up when pressed with a slotted spoon, while frying.
NOTE: Instead of the round shape, you can pinch all around it with fingers and shape it as a star. Then fry it. [/tscii:8c0d48bbf7]

[Sowmya]

[tscii:9a73e322f2]Mrs.Chitra's recipes

Vellayappam
Ingredients:
Rice flour(You can get this from Indian store)2 ½ cup
Cream of rice or cream of wheat (Rava) ½ cup
Dry yeast 1 teaspoon
Sugar 1 tablespoon
Coconut milk 1 ½ cup - freshly extracted preferred (canned variety may be substituted)
Salt to taste
Warm water (not very hot, for this will kill the yeast. Water temperature should be 100-110 degree F) ½ cup
Baking powder ½ teaspoon (add this to the batter just before making the appam.)

Method:
Heat up a saucepan (Medium heat) and roast the rice flour until an aroma is released. Transfer the flour to another container, big enough to hold the batter. Take warm water in a small container, and add yeast and sugar. Mix well and keep it aside to rise.
Place the cream of rice or rava in a small pot, and add about a cup of water. Mix well and heat it up, until it is cooked. If required, you may add more water to this while cooking. Let this cool down. Add this and salt to the rice flour and mix. By this time the yeast will rise up. Add the yeast and coconut milk to the flour, and beat and mix well with the hand. You may add tepid water to make a thick batter. You should mix this batter very well with your hand for 5-10 minutes. Tie a cotton cloth around the mouth of the container, and keep it in a warm place to ferment. If you prepare this in the evening, keep it over night to ferment.
In the morning, when you remove the cover, you will see small holes in the batter. Mix it well with a spoon and let it stand for a while. It will start to rise up.
The consistency of the batter should be, a little thinner than that of Dosa batter. If necessary, you may add water, or coconut milk to thin it. Check the salt and adjust. Add ½ teaspoon Baking powder to the batter and mix well. If you want the lacy edge of the Vellayappan, dark brown in color, you may add 1 or 2 tablespoon sugar to the batter, just before making the appam. The caramalized sugar will give a darker color to the edge, when it gets fried. If you like soft white edge, don't add extra sugar to the fermented batter. (But you must add 1 tablespoon sugar to the yeast when you let it rise at the beginning.)

Making the appam:
A small wok with a curved bottom and a lid is required to make this appam. The saucepan should have handles on either side, to hold and move the pan in a circular motion.
Apply a little non stick spray and heat up the saucepan. Sprinkle some water inside the pan and if it sizzles, it is hot enough to make the appam. Wipe the pan with a paper towel and pour a ladleful of batter. Hold the pan with both hands and rotate the pan, so that the batter will move around in a circle. This will create a very thin lacy edge all around the center. The center will be thick, and when cooked it will be soft and spongy. Cover the pan with a lid and wait for a couple of minutes. You may insert a toothpick to test the doneness. When done the edge will develop a darker color than the white center. Now you remove the Vellayappam from the pan with a spatula. Wipe the pan with the paper towel dipped in a little oil and repeat the process till enough appams are made. You can store the left over batter in the fridge for a couple of days.
Serve this appam with potato stew.[/tscii:9a73e322f2]

[Shoba]

Hi Sowmya,

The Vellayappam (vellappam) recipe & procedure is more like Paalappam. Quite sometime back there was a query on the essential differences between Vellappam and Paalappam and the answer was given in great detail by Seema. Check this link out:

http://forumhub.com/southfood/7816.10.07.29.html

She's 100% right!

Regards,
Shoba

[Sowmya]

Hi Shoba
Thanks a lot for the useful link which clearly shows the difference b/n vellappam and palappam.
I've been thinking they are the same :roll:

BTW been wanting to ask you this for quite some time..
my understanding is "payasam" and "pradhaman" are 2 diff terms used to denote the same.(dessert).Is there any specific difference here too?

Regards
sowmya :D

[Shoba]

Hello there Sowmya!

From what I can remember from my tharavaad days, in a sadya where there are 8 or more dishes served, there will be two varieties of desserts. One is the milk & sugar based paayasam and the other, jaggery & coconut milk based pradhaman.

"Pradhamam" (pradhaman) means first choice or of prime importance, and so if there is a sadya where there are less than 8 dishes, then paayasam is dropped in favour of pradhaman. There could be some explanation to this, as there was a time when milk was available only to a selected few..

Also, paayasam is more liquidy than pradhaman. And in Kerala, there is a custom of eating bananas & pappadam with one's pradhaman. But it isnt done so with the milk based paayasam.

Usually rasam is served after pradhaman. I think this is to clear and prepare one's palate for the onslaught of the milk & sugar paayasam! This is then followed by curd/curd rice to aid digestion and help you ease into a python's slumber :P

That's about all I can remember!

Regards,
Shoba

[Sowmya]

[tscii:0bb65b1772]Mrs.Chitra's recipes

Varuththa Paththiri (Fried Paththiri)
Rice flour 1 cup
Maida 1 cup
Grated coconut ½ cup
Water 1 cup
Salt to taste
Sesame seed 1 teaspoon
Cumin seed ½ teaspoon
Method:
Boil water and add salt. Turn off the stove and add, rice flour, Maida, coconut and mix well. Add Sesame seed and cumin, mix the dough and let it stand for an hour.
Now divide the dough into small rounds, and roll them into small circle like Poori. Deep fry them in oil.

I think we can either use the rice flour from the store, or soak rice(long grain), grind and make flour at home.
Once I tried with parboiled rice alone, but it broke up while frying. Next time I am planning to try with 1 cup long grain + 1/4 cup parboiled and see whether that ratio will make it better.
Since this Paththri will be crispy, I think this will go with some preparation like Poori masala (Potatoes), which is not watery

Arabian Paththiri:
I got this recipe from a Malayalam magazine, Vanitha. It was written by Sharafudheen. I have not tried this recipe yet. This is a spicy Paththiri, which doesn’t need any special curry.

Ingredients:
Rice flour 2 cups
water 1 cup
Red chili powder ½ teaspoon
Coriander powder 1 teaspoon
Curry powder ½ teaspoon
Salt to taste
Thick coconut milk to apply on the cooked Paththiri
Method:
Boil water, and add salt. Turn off the stove and add the rice flour and mix well. Add the spices and knead the dough well and keep aside for 30 minutes. Divide the dough into small spheres, and roll them like Chappathies. Use rice flour while rolling the Paththiries. Cook them just like Chappathies. While still warm apply coconut milk, and they can be eaten without any special curry. [/tscii:0bb65b1772]

[Sowmya]

Shoba
Thanks a lot for the detailed explanation.

Regards
Sowmya :D

[rain]

hello shobha,

it was nice reading your informative account on paysam and pradhaman.does that mean both "paladda and paruppu pradhaman" that is served in marriages have only coconut milk and jaggery in them ?and can the paladda be also made like paysam (with milk) and still be called pradhaman?

hope i am not bothering u much.but i was a little curious.i love the pradhaman esp.paladda served for marriages and in guruvayoor and the bit about the python's slumber is sooo true. :)

thanks and regards,
rain

[Shoba]

hello shobha,

it was nice reading your informative account on paysam and pradhaman.does that mean both "paladda and paruppu pradhaman" that is served in marriages have only coconut milk and jaggery in them ?and can the paladda be also made like paysam (with milk) and still be called pradhaman?

hope i am not bothering u much.but i was a little curious.i love the pradhaman esp.paladda served for marriages and in guruvayoor and the bit about the python's slumber is sooo true. :)

thanks and regards,
rain

Hi Rain!

Paalada pradhaman is milk based with (ada) steamed rice flakes in it. Parippu pradhaman on the other hand is coconut milk based.

I think the usage of the term pradhaman is somewhat like 'the preferred one' regardless of whether it is milk or coconut milk based, know what I mean..?

Aye, not a problem with questions :P . Temples usually serve milk based paayasams/pradhamans coz cow's milk is not "processed" (shudham) like coconut milk. But then again, I have seen UHT recombined milk packets in temples..so, hmmm... :huh: ...

:) Shoba

[rain]

thanks for replying,shobha.

regards,
rain

[Sowmya]

[tscii:a9b010f44f]
Mrs.Chitra's recipes..
Green Gram(mung dal)Payasam.
Ingredients:
21/2 cups mung dal, dry roasted
2 lb jaggery, made into a thick syrup
3/4 tbsp ghee
6 cups grated coconut(extract 2 cups thick milk & 6 cups thin milk)
1/4 cup sago
3/4 tsp dried ginger powder
1/4 tsp cardamom powder
1/4 tsp cumin powder
Raisins and cashewnuts, fried in a little ghee.
Salt to taste

Method:
Wash and soak sago. Cook it in a little water and set aside. Set water in a large pot to boil, then add dal. When it is well cooked and most of the water is absorbed, add jaggery syrup. When mixture begins to thicken add ghee and keep stirring till it is reduced to half the quantity. Next add the thin coconut milk and salt. Continue stirring till it simmers then add sago, powdered spices, raisins, nuts and thick coconut milk. When payasam begins to simmer, remove from fire.

Sago rice payasam
Ingredients:
Whole milk 4 cups
Whole milk 4 tablespoons (to make a paste with sugar and custard powder.)
Sago rice 2/3 cup
Custard powder 3 heaped tablespoons
Sugar 4 tablespoons (if you like it sweeter you may add as desired)
Vanilla essence 2 drops
Ghee 2 teaspoons
Raisins 1 tablespoon
Cashew nuts sliced into pieces 1 tablespoon

Method:
Add sugar and the custard powder to the 4 tablespoon milk and mix well. Keep this aside.
Boil 4 cups of milk in a saucepan, stirring occasionally so that it won’t get burned. Reduce the heat to medium. Add the sago rice to the milk and cook it until the sago rice become translucent. Remove the saucepan from the stove, and add the sugar-custard-milk paste and mix very well. Bring this back on the stove and in low heat cook this for a few minutes. Turn off the stove and add Vanilla extract. Occasionally stir the payasam so that it won’t form a cream layer on the top.
Heat up a small pan, add the ghee and fry the raisins and the cashew nut. Fry the nuts to a golden color. Add this to the payasam. [/tscii:a9b010f44f]

[Ramanan]

Dear Sowmya

Is sago rice the same as sago or is it sago and rice or something quite different? Ramanan

[Sowmya]

Hello ramanan
My understanding is Sago rice is the same as sago . :D

Regards
Sowmya

[Sowmya]

[tscii:8f04f306c1]Mrs.Chitra's recipes
Madhuraseva
Ingredients:
Gram flour 2 cups
Egg 1
Coconut milk enough to make the dough
Salt to taste
Oil for frying
Sugar 2 cups for syrup
Water 1 ½ cup
Method:
Pour enough coconut milk to the flour. Add salt and 1 egg and make dough. Let it rest for 30 minutes.
Heat up the oil in a pan to fry the seva. You need a Murukku mould to make the seva. Use the disc with three big plain holes. (There is one with very small holes to make idiyappam or noolputtu) Fill the mould with dough and press it directly into the hot oil. Fry this to a crisp consistency. Remove the seva, and place them on a piece of brown paper to drain the oil. Repeat the process, until all the dough is used up.
Sugar syrup: This recipe requires syrup of 2 ½ thread consistency. Cook a little bit more, when it reaches 2 thread consistency.
This site gives the method to make the syrup.
http://www.bawarchi.com/cookbook/sweet.html

When the sugar syrup reaches the consistency where it attains the shape of a pearl, when dropped into cold water, add all the crisp seva into the syrup and mix well to coat each piece with the sugar syrup. When it is well coated, remove it from the pan, and let it cool. When cool, store this in an air tight glass bottle. [/tscii:8f04f306c1]

[Sowmya]

[tscii:2678ace5c9]Mrs.Chitra's recipes..
Here are 2 versions of katala curry. The first one is an easy recipe, where the browned onion gives body to the curry, along with coconut milk.The second one is a vaRutharacha curry. You saute grated coconut to a golden brown color, and add to it the coriander, chili powder and curry leaves. Blend this, and add the masala paste to the cooked katala. The katala is cooked with onion, garlic, ginger, green chili, turmeric and salt. The coconut-masala paste is added to the cooked katala. This is then seasoned with mustard seeds, red chili pieces and curry leaves.

Katala curry (Bengal Gram curry)

Ingredients:
Whole Bengal gram 1 cup
one large onion Diced thinly
Garlic cloves 4 thinly sliced
Green chili pepper 2 (round thin slices)
Ginger ¾ inch long piece sliced thinly
Turmeric powder ½ teaspoon
Coriander powder 2 teaspoon
Red chili powder ½ -1 teaspoon according to tolerance
Salt to taste
Coconut milk ¼ cup or grated coconut 1/3 cup

Seasoning:
Mustard seeds 2 teaspoon
Red chili pepper broken to pieces 2
Curry leaves 4 sprigs
Oil 1 tablespoon

Method:
Soak the Bengal gram over night in warm water. Wash the Bengal gram and transfer it to a big pot or pressure cooker. Pour enough water to the pot, and add 1/3 cup onion slices, and 2 teaspoon garlic slices, ginger and green chili peppers. Add turmeric and salt and heat up the pot. Cook the Katala until it is soft. Using pressure cooker will hasten the process.
Now heat up a sauce pan big enough to hold the curry, and add the oil. Splutter the mustard seeds in oil, while closing the pan with a lid. Add red chili pepper pieces, onion slices and sauté until they are translucent. Now add garlic and sauté for a minute or two. Add the curry leaves and continue sautéing until the onion become dark brown in color. Now add the coriander powder, chili powder and mix well. To this add the cooked katala and heat up to a boil. Now reduce the heat to a medium and simmer the curry until it thickens. At this stage you can add the coconut milk and let it simmer for a few minutes, and remove the pan from the stove top. Keep this closed for at least 30 minutes, before serving. This is one quick method of making the curry using coconut milk.

Another variation: No need to sauté the onion, garlic slices to a golden color. Add the required amount of onion ½ cup, and garlic 1 tablespoon along with ginger ¾ inch long piece sliced thinly, and green chili peppers 2 sliced , turmeric and salt to the katala, when you cook it the first time.
Instead of adding coconut milk, you use grated coconut. Pour 1-2 teaspoon oil in a pan and add the grated coconut (1/3 cup). Sauté it to a golden brown color. Add coriander, chili powder and curry leaves 2 sprigs to this and sauté for a minute or two. Blend this coconut –masala mix to a fine paste, adding just enough water.
Add the coconut-masala paste to the cooked Katala and heat it to a boil. Now simmer it to the desired consistency. You may adjust the thickness of the curry by adding boiled water to the pot.
Once it is done, season it. Heat up a small pan and add 1 tablespoon oil. Add mustard seeds and cover the pan with a lid and let them pop. Now add the broken red chili pieces and curry leaves. Remove the pan and pour the seasoned oil to the cooked curry and cover it with a lid. Serve this after about 30 minutes. [/tscii:2678ace5c9]

[Shoba]

Sowmya,

Here's how I make kadala kari:

1 1/2 cup kadala-soaked overnight and pressure cooked. Do not throw away the pressure cooked kadala-water

2 medium sized onions- chopped

4-6 green chilles-chopped

3cm ginger-chopped

2 table spoon copra (dried coconut) cut into fine slivers

Mustard seeds, oil, salt

Make a paste of:

1 table spoon chilli powder

1/2 table spoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

1 teaspoon black pepper powder

1/4 teaspoon powdered cloves

1/2 teaspoon cinnamon

Note: I powder and stock up small bottles of spices, and they taste way better than ready made powders.

Grind to a fine paste 1 cup coconut with not much water

Method:

Heat oil and burst mustard seeds. Add onions and fry till fragrant and pink.

Add green chilles, ginger and copra and fry till fragrant.

Add spice paste and continue frying till fragrant.

Add cooked kadala along with the water. Stir well and continue cooking.

Add ground coconut, bring to boil, stir well, cook further for about a minute or so. If it's too dry add sufficient water.

Add curry leaves, and one last stir, and remove from fire.

Let the kari sit for a while before serving.

Consistency should be thick-gravy.

Super knock out (I mean the zzzzzzzzz) accompaniment for puttu & pappadam!

Tips:

Low-medium flame at all times.

While frying onions and spices, ensure that you can smell the fragrance before throwing in other ingredients.

Store powdered spices in airtight containers in the fridge.

Regards,
Shoba

[Braandan]

hello shobha,

it was nice reading your informative account on paysam and pradhaman.does that mean both "paladda and paruppu pradhaman" that is served in marriages have only coconut milk and jaggery in them ?and can the paladda be also made like paysam (with milk) and still be called pradhaman?

hope i am not bothering u much.but i was a little curious.i love the pradhaman esp.paladda served for marriages and in guruvayoor and the bit about the python's slumber is sooo true. :)

thanks and regards,
rain



The word "Prathaman" in Malayalam means "that which comes first". Traditionally in wedding feasts there would be two payasams. (When I was a kid I used to refer to them as "white" and the "black"). The payasam which is generally served first is called "prathaman". This is the origin of the word. By usage all payasams used to be called prathaman. Traditionally the correct way of having the first serving of payasam is, after the "kaalan" with rice and before the rasam/butter milk with rice eating. The second payasam is served and had after the rasam/buttermilk rice serving. Nowadays the present generation (including me) do not know how to eat in a "sadya", neither can we eat the quantity of rice which our ancestors had! The correct way used to be first kalan with rice, then ishttu or sambar with rice, then first payasam (clean the banana leaf before this), then rasam with rice or butter milk with rice, followed by second payasam. (This time you can add banana and pappadam along the payasam!). Usually the "white" payasams like paalada is given the "prathaman" place and the paruppu paayasams (black when compared to the other) are given the second place.

[rain]

hello sowmya,
tried the okra side dish.simple and tasty.saved a lazy sunday too. :)
thot of sharing a similar okra dish without onions and garlic.put 3-4 tsp of poppy seeds in hot oil on low-med flame.sizzle for 1/2 min or less.(seeds shud not burn).put the cut okra.toss so that the poppy seeds are stuck to the okra.put a little bit of turmeric,chily powder(opt.)and salt.toss again.then the rest just like ur okra dish quote"Cover the pan for a minute or two, and let it steam. Remove the lid and cook the contents for about 5 more minutes without covering. Make sure that the slimy juice is completely absorbed."

regards,
rain


hello braandan,

(When I was a kid I used to refer to them as "white" and the "black").

that's how as kids we referred to them too :)

[Sowmya]

[tscii:ca4110f737]Mrs.Chitra's recipes

Pavakka Theeyal: (Bitter Gourd Masala-PuLi curry) Ingredients:
Pavakka sliced into 1 inch long and ¼ inch thick slices. 2 cups
Turmeric powder ¼ teaspoon
Salt to taste
Tamarind paste 1-2 teaspoon

Masala:
Grated coconut ¾ cup
Red chili powder 2 teaspoon (according to tolerance you may adjust the amount)
Coriander powder 2 teaspoon
Onion thinly sliced 1 tablespoon
Cumin seeds ½ teaspoon
Curry leaves 1 sprig
Heat up a pan and pour 1 tablespoon oil in it. Add the onion and sauté it for a minute or two. Add the grated coconut and fry it to a golden brown color. You have to add a few black pepper cones to the coconut along with cumin seeds. ,chili powder, and coriander powder and curry leaves and fry until a nice aroma comes out. Remove the pan from the stove top. Let it cool down, and then blend it well to a fine paste.

Seasoning:
Oil 2 tablespoon
Mustard seeds 1 teaspoon
Fenugreek seeds ½ teaspoon
Red dried chilies 3 broken to pieces
Curry leaves 4 sprigs


Method:
Heat up a heavy bottomed pan and pour 1 tablespoon oil. Add the Bitter Melon slices in it and fry them to a deep brown color. Add turmeric powder, salt and water and let it come to a boil. Now add the Tamarind paste and let it cook well. To this add the blended coconut paste and enough water and let the curry come to a boil. Taste and adjust the Tamarind. Now lower the flame and let it simmer for another 5 minutes. Check the salt and adjust if needed.
Seasoning:
Heat up oil in a small pan and add the mustard seeds and close the pan with a lid. When the seeds start to splutter, add the Fenugreek seeds, red chili pieces and curry leaves and pour this into the Theeyal. Keep the vessel covered for a while. You can prepare this a day earlier, for the taste improves the next day. Heat it up before serving with rice. [/tscii:ca4110f737]

[Sowmya]

Mambazha (Puliseri) mor Kozhambu:
Pulp of one ripe mango
1/2 coconut, grated
1/2 tsp methi seeds (vendhayam)
3-4 dry red chillies
1 1/2 cups buttermilk
1/2 tsp turmeric powder
Salt, to taste

Tempering:
1 tsp oil
1 tsp mustard seeds
Few curry leaves
1 red chilly, optional

Dry roast methi and red chillies and grind along with coconut to a paste.
Boil the mango pulp with turmeric and salt. Add the ground coconut paste, buttermilk and boil again.
Heat oil, add mustard seeds. Once it splutters, add the curry leaves and red chilly. Add this to the kozhambu.

[dev]

Hi Sowmya,

Tried Aviyal today with chow chow... It came out very well... very flavourful & tasty... Thanks a lot for such easy & yummy recipe...:)

[Alan]

mss, here's the Palaghat thread where you can ask Kerala recipes. I'm just bumping this thread for you.


Or you can out it in the Food SOS thread. Never do the mistake of starting new threads for every single thing you want to ask ok? Its illegal here, ok?
Ok, now start shooting your doubts all over. There are lotts of very nice ppl here to help u. Red Pepper, Dev, Rain , Anoushka etc etc.
Good Luck!

[RedPepper]

Illegal?????? :shock:
Boy!! Don't scare away the newcomers.

Welcome to forumhub, mss. :)
I have no idea about your achappam/rose cookie query. Hope someone will answer it soon. Please hang around.

[a_gopinathan]

actually palakkad cooking is different from other sides of kerala. palakkad cooking has lot of palakkad iyer influence, i beleive.

achappam is yummy. but i dont have the recepie. but i have seen the recepie in pachakam.com
http://www.pachakam.com/recipe.asp?id=675

i have some mrs k m mathew's cookery books, shall check and post if i see the recepie there.

Anju

[Cindy]

Alan, so u mean to say that kongu samayal, nagar koyil samayal, chettinadu samayal etc are all the same???

palakkad cooking has more of a tamil flavor... north kerala and south kerala differs very much in food styles...

[kavithasenthil]

hi

[Alan]

O but Palaghat belongs to Kerala- So I assumed there can't be separate threads for each place.

[RedPepper]

The title of this thread deserves to be "Kerala recipes" because we already have Tamilnadu and Karnataka threads! Then why cannot this be Kerala recipes?

Just my thoughts.

[dev]

If U guys feel that the appropriate name for this thread be kerala recipes, I can change it... Let me know if u get a majority vote, RP...;)

[RedPepper]

If U guys feel that the appropriate name for this thread be kerala recipes, I can change it... Let me know if u get a majority vote, RP...;)

Then why don't you start a poll, dev? :wink:

[AshAch]

This is an amazing forum.
Though Palakkad is part of Kerala, Most of the recipe's are very authentic and navtive to both Kerala and TN. So I guess this should stay named as Palakkad Recipe.

[Sowmya]

Here are some more recipes coming up after a long break.. :)

Mr.Ramki's recipe

Banana Flower Poriyal
Banana flower -1
tuvar dal 1/2cup
for tempering:
ghee
mustard 1tsp
urad dal '''
curry leaves 2-3
dried red chillies 2
hing a pinch
*****************
tumeric powder 1tsp

chilli powder 1tsp
salt to taste.
sugar 1/2tsp
Method:
remove the brown husk and also a thick stem in the middle of each flower. cut the flowers into small peices.
pressure cook the flowers along with tumeric powder and tuvar dal by adding just 1/2cup of water.it should not be too watery.
Heat ghee,add all the tempering ingredients.
fry them for a min,next add chilli powder and add the banana flower mixture.
fry for 5 mins .add salt and sugar. simmer in low heat for 10mins.
serve hot as a side dish with sambhar/kuttu.

Regards
Sowmya :D

[dev]

Sowmya,

Welcome back...:)

[rsankar]

Hello Sowmya,

It's good to see you, welcome back.

rsankar.

[rain]

hello sowmya,

good to see u back :D

regards,

rain

[Sowmya]

Mr.Ramdass's recipes

A simple PuLi KooTTaan with red-kidney beans (Raajma):
Dry roast half cup of rk-beans in a dry hot kadai by constant stirring for about 10 minutes in simmering flame until the typical smell comes out. Add enough water, a pinch of turmeric powder and salt and cook (use pressure cooker if needed) until beans becomes soft. Pour a teaspoon of oil in a dry kadai and add two spoons of coriander powder and a spoon of red-chilli powder and dry roast without blackening. Add this to the cooked bk-beans and cook again in low flame. At this time you can also add chopped onions. Make a cup of thick tamarind juice (or use puree) and add this and boil in high flame till the gravy thickens. In a dry kadai heat two teaspoons of oil and add a teaspoon of mustard seeds. when they splutter add a teaspoon of fenugreek and wait until it turns pink. put curry leaves and add this to the bk-beans gravy. just about half cup of chopped onions would be enough.
Regds
Sowmya

[Sowmya]

Hi Dev,rshankar,rain
Thanks a lot for the warm welcome.

Regards
Sowmya :D

[Nithi]

[quote="Sowmya"]Here are some more recipes coming up after a long break.. :)

Mr.Ramki's recipe

Banana Flower Poriyal
[font=Times New Roman, serif]/quote]

I bought a banana flower and was wondering how to cook it! I tried my own recipe and it flopped! But I will try this recipe next time I find a banana flower.

[Sowmya]

Hi Nithila
Do give it a try. :D Meanwhile you can also prepare traditional items like "banana flower paruppu usili',"molagoottal/porichakuzhambu".
Some modern recipes are vazhaipoo cutlets & vazhaipoo vadai.

Regds
Sowmya :D

[Sowmya]

[tscii:5fada19c78]Mr.Ramdass's recipes

Chammanthi podi,
you first fry the grated coconut, red chilies, coraiander, black pepper corns and curry leaves and grind them. Now add to this, fried asafetida, fried urududhal (golden brown) and grind again. Finally add ginger, tamarind,red onion, salt and grind well till everything is well mixed. Keep this out in a tray and let it cool. Adjust the taste and when completely cold store this in a clean dry bottle.

PoruLam kaai or Porul ViLankaakai as made in Palakkad:
I learnt it from my mother-in-law.

Ingredients: Parboiled rice (puzhungal arisi) –half cup, raw rice (pachai arisi)- half cup, green gram (moong dhaal or pachai payaru) – one cup, jaggery (vellam, sarkara) one cup, cardomom powder one spoon, dried coconut or copra cut into tooth-like pieces – half cup, optional: pottu kadalai half cup.

Dry roast the rices, constantly stirring until it changes colour. Dry roast the green gram constantly stirring, until the typical smell comes. Powder them both into a coarse powder. It is okay even if the powder is fine. Mix with cut copra, cardamom powder and pottu kadalai and keep ready.

To make Jaggery paagu: Dissolve jaggery in enough water and clean and filter out dirt if any. Boil with enough water in low flame until it becomes a paagu. To check whether it is right, take a teaspoon dip in paagu and dip it in a glass of cold water. If it becomes candy-like then it is ready.

Take a table spoon of paagu and mix with a tablespoon of the prepared powder and knead it tightly inside your palm to form a nice spherical b-all (just like making laddu out or boondi) , as big as a lemon. Repeat until the jaggery paagu and powder finishes off. Cool the b-alls until it becomes tight [/tscii:5fada19c78]

[Shoba]

[tscii:bb60048430][/font]PoruLam kaai or Porul ViLankaakai as made in Palakkad:
I learnt it from my mother-in-law.

Ingredients: Parboiled rice (puzhungal arisi) –half cup, raw rice (pachai arisi)- half cup, green gram (moong dhaal or pachai payaru) – one cup, jaggery (vellam, sarkara) one cup, cardomom powder one spoon, dried coconut or copra cut into tooth-like pieces – half cup, optional: pottu kadalai half cup.

Dry roast the rices, constantly stirring until it changes colour. Dry roast the green gram constantly stirring, until the typical smell comes. Powder them both into a coarse powder. It is okay even if the powder is fine. Mix with cut copra, cardamom powder and pottu kadalai and keep ready.

To make Jaggery paagu: Dissolve jaggery in enough water and clean and filter out dirt if any. Boil with enough water in low flame until it becomes a paagu. To check whether it is right, take a teaspoon dip in paagu and dip it in a glass of cold water. If it becomes candy-like then it is ready.

Take a table spoon of paagu and mix with a tablespoon of the prepared powder and knead it tightly inside your palm to form a nice spherical b-all (just like making laddu out or boondi) , as big as a lemon. Repeat until the jaggery paagu and powder finishes off. Cool the b-alls until it becomes tight [/tscii:bb60048430][/quote]

Sowmya,

Apparently, it is Peru(big) Vilaangkkaai (wood apple), and the urundai is made to look "as big a wood apple". A favourite of Lord Ganapathy, I believe.

Shoba

[kavithasenthil]

hi shoba,

my mom and grand mom makes these balls. the only defference is they mix the syrup with powder all at once and make balls quickly before it dries out. Its my fav sweet..i like it to be little hard than soft. Since its my fav sweet my mom and chithi made these after my marriage and packed this for me and put it in my package. i didn't know abt that. My husband and his friends teased me when i opend the sweet from the bag. called me 'village girl'. but after tasting that sweet every one begged for one more.

The meaning..my mom say..its 'porul vilanga' urundai...(unknown ingredients urundai)

[Braandan]

How many of you tried to make Porulvilankaai
and were successful?

[Sowmya]

Hi Braandan
Your question kindles my childhood memories :D ...I remember those wonderful days when my grandmom used to prepare porulvilangai urundais for all of us.
In my opinion preparing the same calls for special skills :wink: and these days most people in palakkad prefer buying it outside :D

Regds
Sowmya

[Shoba]

How many of you tried to make Porulvilankaai
and were successful?

I did (without the pottu kadalai). Came out well, got an above average pass mark from some senior family members.

Shoba

[Shoba]

hi shoba,

my mom and grand mom makes these balls. the only defference is they mix the syrup with powder all at once and make balls quickly before it dries out. Its my fav sweet..i like it to be little hard than soft. Since its my fav sweet my mom and chithi made these after my marriage and packed this for me and put it in my package. i didn't know abt that. My husband and his friends teased me when i opend the sweet from the bag. called me 'village girl'. but after tasting that sweet every one begged for one more.

The meaning..my mom say..its 'porul vilanga' urundai...(unknown ingredients urundai)

Very interesting Kavitha! Thanks for sharing.

Shoba

[Sowmya]

[tscii:b17cfafd32]Mr.Ramdass's recipes

Thiruvaathira Puzhukku:
This is made on Thiruvaathira (Aarudra Dharshanam) day in Kerala. Ladies who take fasting eat this (those who are not in Suddha Upavaasa or full fasting).

GreenGram whole (moong dhal) half cup
raw banana cut into small pieces half cup
shakkar khand (sweet potato/chakkaravalli) cut into small pieces half cup
tapioca or any other tubers can be used, generally potatoes are not used.
Coconut pieces half cup
jeera - 1 teaspoon
black pepper - 1 teaspoon
green chillies - 3 numbers
curry leaves and oil 2 teaspoon, mustard seeds.

Dry roast green gram in a dry kadai, constantly stirring until the typical fragrance comes. Add water and cook in pressure cooker.
In a separate vessel cook the tuber pieces, raw banana pieces adding salt in enough water until they become soft. Then add in the cooked green gram. Grind the coconut with jeera,green chillies and black pepper into a smooth paste. When the vegetables are cooked add in the coconut paste and bring to single boil. Keep aside. In a dry hot kadai, pour two teaspoons oil and heat. Add the mustard seeds and when they splutter add the curry leaves and pour the mixture to the vegetables+green gram mixture. Can be had with chappathi, poori etc (rice is not eaten on Thiruvaathira day), but if you are not making for that occasion you can have it with rice also.

Coconut vadai or Thenkaai Vadai:
I did see this in some other website, but it was not like the one made traditionally at Palakkad. Half cup raw rice (pachai arisi), half cup par-boiled rice (puzhungal arisi), one cup grated coconut, 3 teaspoon cumin seeds (jeerakam), salt to taste, oil to fry.
Soak both the rices in water for about 3 hours. Then grind them tightly along with the grated coconut and salt. If the dough is loose tie it into a bag using cotton netty cloth until the water drains off. Mix the dough with cumin seeds. Spread a cotton cloth (traditionally a clean “thorthu-mundu” is used). Take a small helping of dough and spread it using your palm and fingers into a disc of 3 mm thickness and 5 cm daimeter on the cotton cloth. Lay out all the dough until over. Heat a dry kadaai on flame and pour enough oil to about 5 cm depth. ( oil should also have a good depth for deep frying )When the oil gets heated, deep fry each of the discs on low flame turning them on both sides until each becomes crisp and brown. Frying in low heat for longer time makes them crisp.


Here is a Vishu special. It is called Vishu Kanhi (Kanji or conji) and this method is as practiced in Palakkad.

Vishu Kanhi
Raw rice (pacchai arisi) – half cup, par-boiled rice (puzhungal arisi) – half cup, green gram (moong daal or pachai payuru) – half cup, mochai payaru (white large beans) – half cup, salt to taste, grated coconut – one cup.

Dry roast the green gram in a dry kadaai on low fire until the typical smell comes out. Separately dry roast the mochai payaru also the same way. Put them on a dry grinder (mixer) and grind them lightly (use the lower most speed) till they become a coarse just-split powder. (The best is to use the tranditional hand-mill). The powder should not be too fine.

Mix the rices and the course gram powder together and cook in pressure cooker, after adding about 6 cups of water (or enough water to make kanji) and salt, on low flame for just two or three whistles. The rice and grams should not become too soft. If it is not enough watery, add boiled water as needed. Take out of flame and mix with grated coconut. Serve hot or cold.

Some people enjoy this Kanji after a day of storage (without refrigeration), after it becomes slightly sour of fermentation!

[/tscii:b17cfafd32]

[Sowmya]

Hi all
The index has been updated.

Regards
Sowmya :D

[Braandan]

What is meant by "index has been updated"?

[Sowmya]

What is meant by "index has been updated"?

Hi Braandan
There is a recipe index featuring the list of recipes posted so far in this thread on page 1..I just updated it last week to make the process of searching recipes easier... and that is what I meant.


regards
Sowmya :)

[Braandan]

[tscii:68d911c56f]Simple “vengaaya sammanthi” as made in Palakkad. Note that Palakkadans call onions as vengaayam and not uLLi, unlike the other Keralites. They are more influenced by Tamil. Chammanthi is pronounced as “sammanthi”. Take five to six small onions (sambar vengaayam) and peel them ready. Take six numbers dried red chillies. Saute them in a kadai on low flame with a little coconut oil, without the chillies blackening. Grind them with a pinch of salt together into a smooth paste adding a little water. To the mixture add three teaspoons of coconut oil. Vengaaya sammanthi is best with dosas, idlies (or if you have nothing else to go with that peg of hot drink!).[/tscii:68d911c56f]

[Sowmya]

It is jackfruit season ..The right time to relish the delicious,ripe fruit chunks (chakka cholais ) available in abundance.Please don't throw

away the jackfruit seeds (chakka kottai).In palakkad we also use the seeds to prepare a sidedish/curry.

chakka kottai poduthuval
*******************************
ingredients
jackfruit seeds (chakka kottai)-15-20
cleaning tips
**********
remove the seeds from the fruit,clean,dry.(preferably for a day!).Remove the white outer cover/skin which is papery/brittle and use the

seeds with the brown layer on.
salt-as reqd
chillli powder-1 tsp or acc to spice levels
ginger-very finely sliced-1tsp(optional)

seasoning:
mustard seeds,urad dhal,curry leaves,coconut oil/any cooking oil.

proc:
Cut each seed into 2 or 3 pieces ,cook the jackfruit seeds with a pinch of turmeric and salt.In case you want to pressure cook ,1 whistle would do.You can extend the cooking time if needed.Care to be taken to prevent overcooking else the pieces will become mushy.Drain excess water .
In a kadai season mustard seeds,urad dhal,curry leaves in oil,gratedginger,add the cooked seeds,chilli powder and toss till contents mix well.It's a very simple but tasty dish.

Tip:
I prefer adding ginger to compensate for the gastric properties of the seeds,though the actual recipe does not call for the same.

Note:
1.You can also prepare podimas with the seeds similar to potato podimas.We don't add onions to the podimas.Gen palakkad cooking uses minimum or no onions,of course now due to health reasons outlook is changing.. 8-)

2. you can use jackfruit seeds in kootu,mulagootals too along with other vegs.

[Braandan]

Jackfruit seed ("chakka kkuru" for the Palakkadan) made as Sowmya's recipe is so tasty that one tends to have more of it. This will result in increased flatulence. Anybody can give a recipe to prevent this?

[Sowmya]

Hi Braandan
Very true.It's difficult to resist the urge to go in for a second helping of "Chakkai kottai poduthuval".. but may be you can deviate a little from the traditional recipe and add 3-4 flakes of crushed garlic and /or ginger to the dish to minimise the flatulence level. :roll:

Regards
Sowmya

[Sowmya]

Hi Shoba and all
What is the typical vishu sadya menu you follow in your household?Is it the same as onam sadya?I have not heard much about a typical vishu sadya... :( The discussions gen.. revolve only around Onam.


Waiting for inputs from all.

Regards
Sowmya :D

[Shoba]

Hi Shoba and all
What is the typical vishu sadya menu you follow in your household?Is it the same as onam sadya?I have not heard much about a typical vishu sadya... :( The discussions gen.. revolve only around Onam.


Waiting for inputs from all.

Regards
Sowmya :D

Hi Sowmya,

Vishu sadya is quite different from Onasadya. It could be so coz of the seasonal availability of vegetables and also harvesting time and such.

What we do at home is Vishukanjhi, Vishuppuzhukku, Chutta Pappadam, Maangaakaalan, Chakka Erisherri (note veg & fruits which are part of the vishukkani), Vishukkatta, Unniyappam, and Gothambu-parippu paayasam.

After kani-kaanal & vishukodi & vishukkaineettam (and listening to the glorious padakkam pottikkal-fire works), kanjhi, puzhukku and chutta papaddam are served for bfast. Vishukatta is also served as the sweet.

I dont recall ever seeing the older folks having rice for lunch on Vishu, but the youngsters were served rice, along with the b'fast items plus the additional stuff mentioned above.

No saambaar, no fried stuff, basically somewhat saathveegam, when compared to the 8, 16, 24, 32, or 64 vibhavangal for an Onasadya!

As kids, by the time we finished our gallavanting to relatives' & neighbours' homes with the sole purpose of collecting vishukkaineettam, we would have been fed many times over, and dinner just didnt figure at all!

So that's my input Sowmya :-)

Shoba

[Braandan]

Great Shoba.
Happy to see a real Palakkadan here. Most Mallus living
away from Kerala (away from India also) do not like to be identified as Palakkadans. The Govt of Kerala including gives step-motherly treatment to Palakkad.

Can you get the recipe for Vishu Katta?

[Shoba]

Great Shoba.
Happy to see a real Palakkadan here. Most Mallus living
away from Kerala (away from India also) do not like to be identified as Palakkadans. The Govt of Kerala including gives step-motherly treatment to Palakkad.

Can you get the recipe for Vishu Katta?

Braandan :) ...

Vishukkatta

Pachchari (Raw Rice)- 2 cups
Thengaapaal (Coconut milk)- 1 cup, very thick-onnaampaal
1/2 cup very thick mixed with 1/2 cup water-randaampaal
1/4 cup very thick mixed with 1 cup water-moonnaampaal
Jeeragam (Cumin)- A pinch
Salt- To taste

Keep ready a greased plate.

Cook rice in moonnaampaal till done. Add randaampaal and boil till mixture thickens. Keep flame at low-medium, stirring mixture to avoid burning.

Add onnaampaal, salt and jeeragam.

Pour mixture into greased plate. Cool well and cut into squares.

The trick lies in the second stage before adding the onnaampaal, where the boiled mixutre has to be really thick. Otherwise it affects the setting. I cheated in my first year by placing the plate in the fridge :oops: (not freezer) coz it just wouldn't set....but please dont do that as a short cut, as all the food served are meant to be freshly cooked. Plus, this dish is actually made to cleanse the stomach. Coconut milk has healing properties, when used in the right way. Refrigeration messes up the composition of cooked coconut milk, thus giving rise to unhealthy insoluble fats.

These days I prepare the katta before all the other dishes, so it can sit and set in its own sweet time.

Vishuaashamsagal!

Shoba

[Sowmya]

Hi Shoba
Thanks a lot for the detailed explanation..Btw with respect to Vishukatta if I want to use tinned coconut milk... can I dilute it accordingly to suit your specifications for randampaal & moonnaampaal or should I use fresh coconut extract?

And can you please let me know how & what all items you use to keep "vishu kani"?

Regards
Sowmya :D

[Shoba]

[quote="Sowmya"]Hi Shoba
Thanks a lot for the detailed explanation..Btw with respect to Vishukatta if I want to use tinned coconut milk... can I dilute it accordingly to suit your specifications for randampaal & moonnaampaal or should I use fresh coconut extract?

You know, I have never tried tinned coconut milk. If it's anything like packet coconut milk, then yes, you can dilute it accordingly.

And can you please let me know how & what all items you use to keep "vishu kani"?

Brass uruli where pachchari is laid out on a banana leaf, split halves of a coconut, golden vellarikka, chakka, mango and kani konna. One cheeppu of banana. Vetla & paaku. Kasavu-either mundu with gold jari, or saari with gold jari. Ponnu -gold coins ( we are lucky here, our $1 coins are gold in colour), some gold ornaments. Lord Krishna's pic. Anjuthiri velakku. Chandanaththiri. And a mirror to reflect these items. Vishukkodi-new clothes.

Lady of the house does the altar the previous night. She's the one who wakes up to light the lamp and bring each family member with their eyes closed to view the auspicious sight of Vishukkani. Kids are then given Vishukkaineettam. And then bathe. etc etc.,

It's a glorious sight behold, once the lamp is lit!

Vishuaashamsagal!

Shoba

[Braandan]

Please add in Vishu Kani:
The Adhyaatma Ramaayanam (of Ezhuthachan in Malayalam) is opened at a random page and the opened page is kept on display.
Chakka is not generally kept by Palakkadans (as it has
thorny outside).

Shobha: Thanks for the Vishu Katta.

[Braandan]

Here in Australia also the 1 dollar and 2 dollar coins are
golden colour. But that is the only thing good. We cannot get "Konna". (it blooms in some other month in this southern hemisphere country). Vellari pazham is also not available. Fruits like oranges, apples, pomegranate are available a-plenty.. so I keep more of them in the KaNi.

[Sowmya]

Hi Shoba ,braandan
Thanks a lot for your valueable inputs.Am looking forward to "Vishu kani " keeping now..
In my family we also keep coins (gold ,silver) + currency notes (all denominations) in addition to what Shoba and Braandan have specified.We don't keep a complete chakkai but chakka cholai if available readily.. yes :)

Regards
Sowmya :D

[Braandan]

Vishu is tomorrow.
Happy Vishu to all Mallus frequenting this hub.
Vishu Aas'amsakaL

[Sowmya]

Hi All
Wish you all a happy Vishu.
Regards
Sowmya :D

[Sowmya]

katharikkai (Brinjal )kootu
Brinjal is a veg less frequently used in palakkad cooking..Here is asimple kootu recipe.. an all time favourite in my house.

ingredients

brinjals(purple) -1/2 kg
black eyed beans (soak in water the previous night and cook with a pinch of salt)-1/2 cup or more to suit your taste
asafoetida-a pinch
tamarind extract
grated coconut-2 tbsp

fry in little oil
***********
dhaniya (coriander seeds)-1tbsp
dry red chillies-4-6 or acc to spice levels
channa dhal-1-1/2 tsp

Proc:
Slice brinjals into small cubes.In a kadai season mustard,urad dhal,curry leaves,add brinjals,tamarind extract,turmeric powder,asafoetida and salt.The veg should get cooked in the tamarind water.Grind the fried items with grated coconut and add to the cooked brinjals.Add the cooked black eyed beans to the veg and mix well.Can add a tsp of ghee finally to enhance the taste.
Tastes great with rasam and hot rice.

variations
**********
1.Can substitute the purple variety of brinjals with green ones.
2.Can use channa instead of black eyed beans.

[Braandan]

Thanks to Sowmya for that mouth-watering "Vazhuthinanga VeLLapayaru PuLi" as locally called in Palakkad. Another variation is to "vazhattufy" (roasting with a little oil) the brinjal cubes before cooking in tamarind juice.

[Sowmya]

Hi Braandan
It's really nice to read your post mentioning the local palakkad name (mal) for the dish.
I am able to make out one thing now... we at home and people in palakkad agraharams cook in palakkadan style and call it /name it the tamil way :o


regards
Sowmya :)

[Sowmya]

unnipindi (vazhaithandu-T) vennpayaru(kaaramani-T) thoran (plantain stem curry)

ingredients
plantain stem(cleaned and cut into small cubes)-1 cup
(Hope you all are familiar with plantain stem processing/cleaning before cooking)
black eyed beans soaked & cooked with a pinch of salt -1/2 cup
salt
shredded coconut-2 tsp
curry leaves-a few

seasoning
mustard,urad dhal

dry fry and make a powder:
raw rice:2 tsp
urad dhal-3tsp
red chillies-4-5 (acc to spice tolerance!)

proc:
Cook the plantain stem pieces till soft with a pinch of turmeric and salt in little water.Pressure cooking: approx 2 whistles(max).
In a kadai season the reqd in little oil,add curry leaves .Add the cooked plantain stem pieces,blackeyed beans and saute well till excess water evaporates.Add the prepared powder,mix well.Finally add shredded coconut.The final curry should be fairly dry.

[dev]

Sowmya, can u pls xplain how to clean plantain stem...

[Sowmya]

Hi Dev
BTW unga orula "vazhaithandu" kidaikkuma? :roll:

[dev]

kidaikum... Mustafa-la regular-aa paarthu iruken...but enaku clean panna theriyaathanaala vaanginathu illai... U can find it in many grocery shops in little India... vaazhaithandu, vaalai poo, murungai keerai, agathi keerai, vallarai keerai, gongura, methi(not always but I find it freq in stock in the last few months) ellam kidaikum...:)

[Braandan]

Dev,
Split out the thick outer portion (for storage and transportation purposes this portion is retained by mechants). Then cut the narrow pith in cross-section. Each time you cut you will get fibres coming out. Remove the fibers. Another method is after chopping into small pieces (Always put chopped pieces in water, else it will become discoloured very quickly), use a long needle (the one used for frying pappadum) or chop-sticks and stir the water along with the pieces. This will collect all the extra fibres out. Be careful never to touch your cloths with banana-stem. No detergent promises you remove the stain!

[Braandan]

Sowmya,
Traditionally in Palakkad, horse-gram (muthirai or koLLu) is used instead of black-eyed beans, in your recipe. The heat of the horse-gram is nullifyied by the cold of the banana stem.

[Braandan]

More on banana-stem though it is out of context in the recipe thread: It is part and parcel of Mallu tradition especially in Palakkad. All houses will have banana trees atleast one. Namboothiri Brahmins still put a piece of banana-stem as part of firewood in the funeral pyre to remember how Aadi Sankaracharya lit a funeral pyre entirely of banana stem (though fresh banana stem never burns) for his mother. An entire sanctum-sanctorum (ambalam) is built with banana stems only, for consecrating Lord Ayyappa inside it, for "Ayyappan ViLakku" Poojai.

[Sowmya]

Hi Braandan
That's a cute piece of info on Banana stem.I have seen the sanctum-sanctorum built with banana stems only, and have always admired it... :D

Regards
Sowmya :)

[Sowmya]

Braandan has given a clear picture.. anyways here is my input.


Plantain stem cleaning procedure:

Gen.. if you look at the horizontal section of a cut stem piece you will notice 2 layers..The outer one should be removed completely.It will be brittle in nature and will break if you try to.The inner layer will be firm and solid and this is the edible section of the stem.Cut the stem into discs... a sticky thread like structure will cling on to your knife..basically the fibre part.Remove it and continue cutting.Once done with the stem cutting completely ,assemble the cut discs in groups of 3-4 and cut them into cubes.

The cut cubes should be immersed immediately in a bowl of water mixed with a drop of curds or turmeric to prevent the discolouration of the cut pieces.Replace the water with fresh water
before cooking then proceed.


Dev
After reading the elaborate cleaning technique are you contemplating whether to cook it right? :lol: But you will love it once you start consuming it , + it has very good medicinal property..prevents kidney stone formation when consumed regularly.

[Sowmya]

Braandan
Will try the vazhaithandu Kollu combo next time :)

Regards
sowmya

[Sowmya]

Hi
This is an authentic palakkad recipe which was formerly posted in Family recipes thread.had a chance to try it and it was fabulous.Here is the same.






This is my grandmom's recipe. My grandparents are from Palghat. However I am not sure if this belongs to Palghat Iyer cuisine as I have never seen this made in any other household.

Mudurai Kootaan:
-------------------

Mudurai (I don't know another name for this. When I asked my grandmom she said that she doesn't know the Tamil name for this as she always bought it from a Keralite store. However from the looks and taste, horsegram seems to be the closest choice) - 1 cup
Fresh Coconut - 1.5 cups grated
Cumin seeds - 1.25 tsp
Dried red chillies - 2 (or can substitute 1 tsp of whole black pepper)
Urad dal - 1/2 tsp
Curry leaves - 1 sprig
Jaggery - about 1/2 tsp powdered (optional)
Coconut oil - 1 tsp
Salt - to taste

Method:
Soak the Mudurai overnight (Clean it off stones and dust first)
Drain the soaked water and pressure cook this with fresh water and a pinch of turmeric.
Cool the cooked Mudurai and mash it with the back of a heavy ladle. (I use the hand blender for about 30 secs)

Dry roast the Jeera, Urad dal, chillies or black pepper slightly until the flavors come out. Cool and grind with fresh coconut and curry leaves. You can increase the quantity of black pepper if you like.. but we always have it mild at home.

Mix the mudurai with the ground mixture and add water to get a pourable consistency. Add salt and let the mixture boil for about 5 minutes until the raw smell of chillies disappears.

Add the jaggery powder and let it simmer for a couple of minutes. (This is optional and can be ignored if you don't like the sweetness)

Switch off the stove, pour warm coconut oil and leave the vessel closed for about 1/2 hour.

Can be eaten with rice and paruppu thogaiyal.

- D

[Braandan]

Thanks to dsankaran and Sowmya for that muthirai koottaan. Muthirai itself is a Tamil word, some call it kollu (just like "kezhviragu" (ragi)is also called "keppai"). Muthirai is one among the 9 "navadhaanyam"s and belongs to "Kethu" among the "navagrahaas".

[Sowmya]

vazhaithandu thayir pachadi
ingredients
cleaned and diced plantain stem pieces (cooked)- 1/2 cup
curds-1 cup
ginger-1 small piece
green chillies-3-4 (adjust acc to spice levels)
coconut-2tbsp

Grind:coconut,green chillies,plantain stem cubes,ginger.
Mix the ground ingredients with curds and salt.
Season with mustard seeds & curry leaves (optional).

Serve with mulagootal.