Palakkad recipes

[Ramanan]

Recipe Index on the 4th post of page 1

Can we please restart this topic. Can I get the traditional recipe for olan and kalan ? Also any ideas on how I can get hold of the book written by PARVATHY AKHILESWARAN? Thanks.
pvhramanan@excite.com

[Hemant Trived1]

Hello Ramanan,

Please visit the following link.

http://www.hemant-trivedis-cookery-corner.com/curry/kaalan.html

Enjoy !!

[Pearl]

Hi Ramanan,
why don't you visit this link & see if iit is on any use to you.

Best regards,

Pearl


http://www.anothersubcontinent.com/forums/index.php?showtopic=556

[Sowmya]

Recipe Index

Recipes to be cherished
This section features the outstanding contributions from "kerala thread" the parent thread of this "palakkad recipes" thread.Mrs.Chitra,Mrs.Soma,Mr.Ramki,Mr.Ramdass have shared their amazing recipes very generously with all of us.
Mrs.Chitra has presented her recipes with such interest and dedication that her collection of recipes is something to be treasured by each person aspiring to learn the kerala style of cooking.Her clear step by step explanation , importance given to the minute details and style of presenting each and every recipe perfectly is adorable.
This section is a tribute to the remarkable contributions presented in the "kerala thread".

Mrs.Chitra's recipes
onassadya (http://geocities.com/onasadya)
1.Neyyappam
2.Sweet Lime pickle with vinegar
3.Ladies Finger (Okra), as a side dish for rice
4.Sukhiyan
5.Tender Jackfruit Pan Fry: (iTichchakka poTiththuuval (Mal)
6.Paththiri
7.Naippaththiri
8.Vellayappam
9.Varuththa Paththiri (Fried Paththiri)
10.Arabian Paththiri:
(http://forumhub.mayyam.com/hub/viewtopic.php?p=224781#224781)11.Green Gram(mung dal)Payasam
12.Sago rice payasam
13.Madhuraseva
14.Katala curry (Bengal Gram curry) (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=270)
15. Pavakka Theeyal: (Bitter Gourd Masala-PuLi curry)
16.Mambazha Puliseri (mor Kozhambu) (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=270)

Mr.Ramki's recipe
1.Banana Flower Poriyal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=285)

Mr.Ramdass's recipes
1.A simple PuLi KooTTaan with red-kidney beans (Raajma):
2.Chammanthi podi
3.PoruLam kaai or Porul ViLankaakai as made in Palakkad (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=285)
4.Thiruvaathira Puzhukku
5.Coconut vadai or Thenkaai Vadai
6.Vishu Kanhi (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=300)

Mrs Soma's Recipes
In memory of Mrs.Soma (http://forumhub.mayyam.com/hub/viewtopic.php?t=3756)


palakkad recipes
recipes by pearl

1.Masala Podi
2.Poriyal
3.Lady's Finger Pachadi
4.Dried Gooseberry/Mango/Naarthangai Pachadi
5.Erasari by Pearl
6.Arachavita Sambar
7.Pullikatchal Mix (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&start=0)
8.Kothamalli Togayial
9.Parappu Thogayial
10.Vatral Kuzhambu
11.Vatral Kuzhambu method 2
12.Potato Podimas
13.Nombu Adai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=15)

recipes by kavitha ravi

1.Ammini kozhukattai
2.sweet seedai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=45)

anju gopinathan

1.aval nanachathu
2.moloshyam
3.olan (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=60)

shoba

1.Aval Vilayichathu
2.moloshyam (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=60)
3.olan
4.Keerai mashiyal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=75)
5.Neichchoru
6.Brinjal Mezhukkuvaratti
7.Cabbage Thoren (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=105)
8.kadala kari (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=270)

di

1.Vendaka Mor kuzhambu
2.Uppucharu (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=165)
3.Aracha Kalaki (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=180)
bhargavi

1.takali
moorkuttan (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=150)

CI

1.pachadi types (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=225)
R


1.Erisseri
2.Chenai Milagu kootu (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=15)
3.currymapodi
4.carrot pachidi (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=45)
5.varieties/variations in Morekootan (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=150)

Sowmya
sambar,rasam and kootan/kuzhambu varieties
1.Keerai molagootal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=0)
2.Arachuvitta sambar
3.pavakkai Pitlai
4.Molagushiyam (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=30)
5.Spicy Tomato Rasam recipe (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=90)
6.Mulagootal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=105)
7.kadalai kuzhambu (thanjavur)
8.Race kuzhambu (thanjavur) (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=135)
9.Morekootan/More kuzhambu (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=150)
10.More kootan type-2 (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=165)
11.arachu kalaki (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=180)

curries,kootu and gravies

1.Puliya Kuthi Upperi
2.Erisseri (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=0)
3.Keerai Chundal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=60)
4.Keerai mashiyal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=75)
5.Chenai Mashiyal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=90)
6.parangikai paal kootu (thanjavur dish) (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=135)
7.Mezhukku Peratti/Mezhukku varatti
8.Chembu/Chepankizhangu roast (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=195)
9.Aviyal
10.Olan
11.kaalan (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=210)

thuvayal & chutneys
1. thengai puli thogayal
2..mathan(parangikai) thogayal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=120)
3.Tomato onion chutney (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=210)

pachadi

1.Vendakai Thayir pachadi(lady's finger pachadi) (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=0)
2.Tomato Thayir pachadi
3.Vendakai puli pachadi (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=105)
4.Cucumber curds pachadi (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=225)

snacks and appetizers

1.Nenthram pazha fry/toast
2.Ammini Kozhukattai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=30)
3.Neyyappam (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=195)

tiffins

1.Adai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=180)

desserts,payasams,sweet

1.paal payasam (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=30)
2.Semiya Payasam (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=210)
3.kadala Paruppu Payasam (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=225)

misc
Difference between Aviyal and more kootan (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=60)
Difference b/n vellappam and palappam
Difference between pradhaman and payasam (courtesy:Shoba) (http://forumhub.mayyam.com/hub/viewtopic.php?t=2897&postdays=0&postorder=asc&start=255)

Hi pearl
Thanks a lot for the link.Just had a look at it and was elated.Yes... the recipes are authentic and confirms to what I got from my mom,grandmom....
There are some more recipes in use by palakkad iyers and it is a nice idea to use this thread to discuss the same.
A brief note on palakkad iyers and their cooking style...
Will write sometime soon.

Regds
Sowmya

[Pearl]

Hi Sowmya,
Glad to note that u found the link interesting & the recipes too - I too hope that in the near future we may get to see some more recipes.

Take care,

Bye!!!

Best Regards.
Pearl

[Ramanan]

Dear Pearl

Thanks for the link. Looks interesting.

Regards
Ramanan

[di]

hi Pearl,
thanks for a very nice(nostalgic) link!

[rajsand]

Good one to start off!!!
I have a taste for Pallakad food as mumbai is flooded with pallakad iyers..
I have tasted 'Paruppe Potte VethaKozhambu' can anyone post the authentic recipe?
Thanx

[Sowmya]

Iyers are Tamil speaking Brahmins originating from South India. Iyers were initially confined to the state of Tamil Nadu. A few centuries back, some of them migrated and settled down in
various parts of Kerala. They integrated themselves into their new homeland and built up an identity of their own. The people of Tamil Nadu identified them as Palakkad Brahmins or Palakkad Iyers while the people of Kerala referred to them as Pattars. The term Kerala Iyers is also popular because of their presence all over Kerala.
Whatever they used to get in plenty in TN were either costly or unavailable in the new homeland. It is presumed that they had initiated changes in food habits. For example, they

started using coconut in their cooking and also substituted coconut oil for groundnut oil.
It is a very interesting fact that the coriander leaves and tomato were rarely used in Kerala and they used stored vegetables like Ash Gourd, Elephant Foot yam, Cucumber, Colacasia tubers .

coutesy:keralaiyers.com

[Sowmya]

The palakkad iyer cooking is a hybrid of TN iyer cooking and kerala cooking.. with some minor modifications here and there .It is basically onion ,garlic free though with changing times these items have also found their way into some dishes...
Will try to post my family's way of cooking in the days to come..
Expecting more recipes to flow in from those familiar with palakkad style of cooking...

Regards
Sowmya

So here comes my first set..
Keerai molagootal
Mulai keerai -1 bunch
turmeric powder -a pinch
salt -to taste
urad dhal -1tbsp
red chillies -3-4
coconut -2 tbsp
jeera -1 tsp
cooked toor dhal -1/2 cup
coconut oil -1tsp


Fry:1 tbsp urad dhal,3-4 red chillies(can add or reduce to suit your spice levels) in oil till the dhal becomes golden brown.
Grind the same with 2 tbsp coconut and jeera.

proc:
******
Chop the greens finely and boil it with a pinch of turmeric .Drain the excess water and coarse grind in blender such that the consistency is not a very fine mixture. Pressure cook toor

dhal.In a kadai pour enough oil and heat it. Add 1sp mustards and when they splutter the greens,ground mixture,salt and allow it to boil for a few minutes.Finally add the cooked dhal and boil briefly.Add a tsp of coconut oil finally for a good flavour.The consistency should be that of Sambar.

Note:This dish has been and still is a favourite among kids.The best accompaniments are:
1.Puliyakuthu Upperi
2.Vendakai thayir pachadi

Puliya Kuthi Upperi
Ingredients:
Raw plantain -1 (big)
brinjals -2-3
tamarind -lemon size ball (make an extract)
raw rice-1 tbsp
dry red chillies-4-5 (acc to taste)
fenugreek-1/4 tsp
urad dhal-2tsp

Cut the veg into thin long pieces as for aviyal.
2.Boil in tamarind extract with turmeric and salt till well cooked. The tamarind water should be just sufficient to soak the cut pieces. Add the raw plantain first and add brinjals a little later
cos brinjal cooks faster.This is to ensure uniform cooking of all ingredients.And after the vegs are cooked ,very little watery portion should be there.
Dry fry (without oil)raw rice, red chillies ,urad dhal and fenugreek .Make a powder of the same.
Take some oil and splutter mustard and urad dal. Put mixture of the boiled vegetables and the powder and stir till it becomes semi solid.

variation: I use raw plantain alone at times.. and the final upperi is a drier version.

Vendakai Thayir pachadi(lady's finger pachadi)
lady's finger-1/4 kg
curds-1 cup
mustard-1/4 tsp
green chillies-3-4 (adjust acc to spice levels)
coconut-2tbsp

Cut and Deep fry lady's finger with salt.keep it aside.
Grind:coconut.mustard,green chillies.
Mix the ground ingredients with curds and salt.Add the fried ladys finger just before serving cos if added earlier the fried pieces become soggy.Crisp lady's finger gives a better taste.

[rsankar]

Hello sowmya,

You are doing a good job. keep it up.

Regards.

rsankar.

[Pearl]

For making the Masala Powder Take 3 Tbspns. Channa Dhal; 2 Tbspns Urud dhal; 2 tbspns. Tur Dhal; 2 Tbspns. Corriander Seeds; 8-10 Dry Red Chillies; A pc. Of Asafetida; Salt to taste; Oil – 2 tspns. Ingredients required for the Poriyal Any of the above vegetables – ½ kg; Oil 6-8 Tbspns; Juice from 1 lime or Mango powder – 1 tspn; Masala Powder 3 tbspns. Or more if desired/required; Salt to taste. Mustard Seeds – 1 tspns; Curry leaves few.

Method for making the Masala Podi

Put the coriander seeds & chillies in a wok with 1 tspn. Oil & fry till coriander seeds are brown in colour, remove & leave to cool, now put the dhals & asafotedia into the wok with the other tspns of oil & fry till the dhal’s are golden brown in colour – remove & leave to cook – now mix the dhals with the coriander seeds & chillies add salt to taste & dry grind on the mixie to a fine rava texture – leave the powder to cool – bottle & keep – use whenever needed.

Method for making the Poriyal Wash & cut the vegetables into ½ “ thick cubes – keep aside. Heat oil in a wok on low flame, when hot add the vegetable pces. & fry, stirring now and again so that it does not burn - fry till the vegetables are half cooked – (the colour of the vegetable will change) now add the masala powder & Salt to taste - continue to fry on low flame - stirring now and again for 10/15 mins. or till the vegetables are cooked & are crisp (according to yr. taste & texture required) - and a nice aroma arises – sprinkle the lime juice – mix the proiyal nicely so that the lime juice coats all the pcs. remove from heat - serve.

P.N. If your using Brinjals/Potatoes/Sloppy Potatoes/Sweet Potatoes/Bittergourd – wash the vegetable well remove skins/stalks/seeds - if needed – cut into 1/2" thick cubes, & put back the pcs. Into a bowl containing cold water to which salt & limejuice is added let it stand for about 10 mins. – Drain well & then make the dish. If yr. using Ladies’ fingers’ - wash well –wipe well with a cloth kitchen towel – air out the vegetables on a paper kitchen roll for 10 mins thin slice into ½” thick pcs. & Proceed.


Pearl Subramanian

[Pearl]

Lady's Finger Pachadi.

Ingredients

Lady's Fingers 1/4 Kg, - (washed & wiped dry with kitchen tissue towel)remove the head & tail part, cut into thin round pieces, - keep aside. Tamarind as big as a lime soaked in water & the juice extracted & kept. Salt to taste, Turmeric Powder 1/4 tspn, 1/2 level tspn of chillie pwd. Scraped or desciated Coconut 2 Tbspns, green chillies 2-grind to paste & keep, 1/4 tspn Mustard seeds,Curry leaves few, 2 tspns Sugar, 1/2 tspn Urud Dhal, Oil - 2 tbspns, Water.

Method:
Put the sliced Lady's fingers into a vewsel, pour the tamarind extract, add salt, Turmeric Pwd, Chillie Pwd & sufficient water, say 1/2 a cup of water & allow to cook - when Lady's Finger's are cooked add the sugar, Coconut & Green Chillie Paste, mix well & let it bubble till the required thickness as been achieved. Season with Mustard, Curry Leaves, Urud Dhal. Serve with Molakootal




Dried Gooseberry/Mango/Naarthangai Pachadi

Ingredients

Dried Gooseberry/Mango/Naarthangai Pachadi Ingredients: Sour Curds 1 –2 cups; Scraped Coconut 2 tablespoons; Green Chillies-2 nos. Salt to taste; Dried Gooseberry powder or pieces 2 tspns. Or few pcs. For Seasoning: Oil 1 tspn; A few Curry Leaves; ½ tspn Mustard Seeds; 1 Red Dry Chilly deseeded & broken up into pcs; ½ tspn Urud Dhal.

Method
Put the Gooseberry powder in a cup pour ¼ cup hot water over it & leave to soak for ½ an hour when the powder becomes soft to touch put it into a mixie jar add green chillies, coconut scrapings & ½ cup curd & grind to a smooth paste – remove – pour the mixture into a bowl add remaining curds, salt to taste mix well – Season with the Seasoning Ingredients & serve with Erasarai/Molagootal/Pitla.

*You could use dried Mango/Naarthangai Pieces – use 7-8 pcs of dried mango/naarthangai - let it soak in hot water - throw away the water in which the mango was soaking – cut mango into small pieces & proceed as above


Erasari

Ingredients

Vegetables that could be used for this Dish. Drumsticks; Yam; Snakegourd, Pumkin, Ashgourd. Ingredients: 1/2 Cup Tur Dhal, Turmeric pwd 1/4 tspn; Sambar Pwd 1 1/2 - 2 tbspns; salt taste, Asafotedia a big pinch; 1/2 Coconut scraped For Seasoning: Mustard Seeds 1 tspn; Curry Leaves few; Dry Chillies 3-4; Urud Dhal 1 tspn; Coconut Oil 3-4 Tbspns.

Method:

Boil Dhal with Turmeric Pwd & keep aside - The Dhal water could be strained & used for making Rasam. Take a vessel, put your cut vegetables, add salt to taste & sufficient of water for the vegetables to cook with 2 tbspns of Sambar Powder & cook the Vegetables, when done - Keep aside. Grind the cooked Dhal with half of the Coconut scrapings & Keep aside. Now take a vessel put 3 tbspns of Coconut Oil when hot add the urud dhal, dry chillies, when the dhal is light brown add the curry leaves & mustard seeds, when the Mustard seeds crackle add the cooked vegetable mixture, dhal & coconut mixtrue & mix well, (add water if the mixture is too thick), the consistency should be like Sambar, check for Salt, when done remove from fire. Take another 2 tbspns of coconut oil in a kadai let it get hot fry the remaining of the coconut scraping till golden brown pour over the Erasari & serve with Plain white Rce, (or Puri or Chapatti) & Pulikatchal or Pachadi's.



Pearl Subramanian

Arachavita Sambar:
Pearl Subramanian

Ingredients:

Dry Chillies 6-8 (or to your taste);
2 Tbspns Coriander Seeds;
1/4 tspn Methi Seeds;
1/2 Coconut Scraped (or you could use Desicated
Coconut if Fresh Coconut is not available);
2 big Pinches of Asafoetida Pwd;
1 small ball of tamarind;
Vegetables (as per your liking eg. Yellow Pumpkin,
Radish, Sambar Onions, etc).
1 Cup cooked Tur Dhal;
Salt to Taste
1 Tbspn oil for broiling Masala.

For Seasoning:

Few sprigs of Curry Leaves;
3-4 Dry Chillies;
1/2 tspn Mustard Seeds,
2 Tbspns of Oil or Ghee;

For Garnishing:

Chopped Coriander Leaves 1 1/2 Tbspns or to taste.


Methods:

1.Broil the Dry Chillies, Coriander Seeds, & Methi
Seeds in a tbspn of oil to a red colour - as the
mixture is reaching a reddish colour add the Scraped
Coconut & keep stirring till Coconut too becomes
brown, remove from heat & keep aside to cool.

2.Take the Tamarind Pulp place it on fire & bring to
boil let it bubble nicely, lower flame add the
Vegetables, salt & asafoetida powder & cook till
vegetables are done.

3.In the meantime take the broiled Masala/Coconut
mixture, place in a Mixie Jar, add the cooked Dhal,
& sufficient water & grind to a nice paste not too
smooth - Add this Ground Masala/Coconut/Dhal
paste to the cooking Vegetable/Tamarind mixture, let
it bubble nicely.

4.Season with Curry Leaves, Mustard Seeds, & Dry
Chillies.

5.Garnish with Chopped Coriander leaves.

This Sambar could be eaten with Rice, Dosas, Adai, Iddly
et

[rsankar]

Hello Pearl & Sowmya,


I'm glad to see different recipes.

Thankyou friends.

rsankar.

[Pearl]

Pullikatchal Mix:

Ingredients:
1/2 cup’s thick Tamarind extract- golf size ball of tamarind; 1/2 cup Veg. Oil; 1/4 tspn Asafoetida Pwd; 1 level tspn Turmeric Pwd; 2 level tspns Red Chilli Pwd; Salt to Taste; 2 Tspns Grated Ginger; 6-8 Green Chillies slit in two;; 3-4 dry Chillies, Curry Leaves few, Channa Dhal 3 tablespoons - soak channa dhal in hot water for 15 mina - drain & use for seasoning, Cashewnuts 5 tbspn (broken up & kept- Optional).

Method:

Heat the 1/2 Cup Veg Oil when hot add the Channa Dhal Dry Chillies, Curry Leaves, Green Chillies,Asafoetida pwd or a small pc. of solid Asafoetida, fry until the Dhal is golden brown, add the Salt, Turmeric Pwd, Chillie Pwd, grated Ginger, broken cashewnuts & stir for a few mins on low flame (don't let the Turmeric & Chillie pwd burn); Boil for 15/20 mins. till the quantity reduces to 1/2 & thick.
(This if used as it is. It is called Pullikachal.

This could be made & kept in a Bottle & used whenever needed). You could serve this when you make Erasari, Molakuttal, etc.



Pearl Subramanian

[R]

Hi sowmya or anyone,

Need to know the traditional ericheri recipe; though my MIL is from T'veli, she is very good in making the same. I just want to know how is yr method varies from ours and also would like to give a try.

thanks and bye.

[Pearl]

Kothamalli Togayial


Ingredients

2 Big Bundles of Corriander leaves(take only the leaves & discard the stalks)- wash well & drain - Keep aside. Red Chillies 8-10 (or to Yr. taste); Urud Dhal 2 tablespoons; Asafotedia a big pinch; Salt to taste; Seedless Tamarind (little bigger than a Marble size; Oil 1 tbspn. For Seasoning: Curry leaves few; Mustard seeds-1/2 a level tspn; 2-3 Dry Red Chillies; 1/2 tspn Urud Dhal; Oil 2 tbspns.

Method

Pour 1 tbspn. oil in a Wok (kadai), add the dry chillies, asafotedia, urud dhal & fry till grolden brown & a nice aroma arises - remove from fir add salt, tamarind & corriander leaves & toss nicely - till they coat & blend - now put the mixture into a blender & grind to a smooth paste - remove from mixie bowl & keep aside. Season with the seasoning - pour over the Thuvaiyal mix well & serve.


Parappu Thogayial

Ingredients
Channa Dhal (Chick Pea)- 1/2 cup; Dry Red Chillies-4-6; Asafotida a big pinch, Oil 2-3 tbspns; Coconut Scrapings 3-4 Tbspns, salt to taste. For the seasoning:Oil 2 Tbspns; Mustard seeds-1/2 tspn; Curry Leaves few, 2 Dry Chillies, 1/2 tspn Urd Dhal.


Method

Broil the Channa Dhal & Dry chillies in the 2-3 tbsps oil till golden brown, add the Coconut Scrapings & continue to fry till the Coconut Scrapings turn brown too - remove from fire & let it cool, then put all the broiled items into a blender & adding water little at a time grind to a smooth paste. Remove from blender place into a bowl add Salt to taste & keep aside. Take the Oil kept for seasoning place on fire when hot add the Urud Dhal, Curry Leaves, Dry Chillies, Asafotida,& Mustard Seeds, when the Dhal turns brown & the Mustard seeds Crackle remove & pour over the Ground Paste, Mix nicely.


Vatral Kuzhambu

Ingredients
Sundakkai, Manathakkali or any vegetable Vatral or you could use fresh Brinjals cut into cubes; Lady's fingers could be fried nicely & add'd to the Kuzhambu, Sambar Onions could be used; Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 11/2 - 2 tbspn.

For Seasoning: Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.; Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste


Method
Preparation Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.

Tips You could roast/broil 2 tspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster.

Vatral Kuzhambu method 2

For Masala

Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafoetida a bit; Fry the above ingredients in a little oil until golden brown & grind to a smooth paste. To the the Tamarind juice add the paste & prepare the Vatral Kuzhambu.



Potato Podimas

Ingredients

Potatoes med.size about 8-10 no’s.
Oil - 2 t.spns.
Mustard 1/4 t.spoon
Curry leaves
Green Chillies 6
Red Dry Chillies – deseeded & broken up
Ginger – 2” pc. Finely minced/grated
Urad dhal 1/2 t.spoon
Channa dhal 1 t.spoon
Paal Perughayam - a small pinch
Salt to taste



For Garnish


Coriander leaves finely chopped for garnish – 1 tbspn.
Lime Juice – 1-2 tbspns



Method

Boil potatoes, peel skin, mash and keep it aside.
Heat some oil in a pan/wok, splutter mustard, then add urad dhal, channa dhal, hing, turmeric, curry leaves, red chillies, finely chopped ginger, salt –pour the seasoning over the mashed potatoes & mix well for the seasoning to blend in with the potato mash. Remove from fire – sprinkle the lime juice & mix once more – garnish with chopped coriander leaves.





Nombu Adai

INGREDIENTS:
1 cup Rice Flour (sieved & roasted till light brown); 1 cup Jaggery (Powdered); 2 cups water; 1 cup cooked Karamani seeds; grated Coconut 1/4 cup; a pinch of Salt; Elachi Powder - 1/2 tsp.

Method:

Put water in a kadai, add the Jaggery,once the Jaggery has dissolved, strain & remove and sediments, throw away sediments, to the strained Jaggery syrup add the cooked Karamani, elachi powder, salt & grated coconut,place on fir & simmer, add the rice flour & keep stirring so that it does not form lumps, when all the liquid has dried up remove from fire, let it cook. Now take a little Oil & grease the Iddly Trays & keep aside. Take a ball of the mixture flatten it out, make a hole in the centre & place in each Iddly compartment,steam like Iddly's for 10/15 mins - serve hot with Ghee or Butter on it.

[Sowmya]

Hi pearl
Your speed is amazing... Keep up the good work.
Cheers
Sowmya :clap:

[R]

Hi Pearl,

I did not realize that even in Palakkad, they make nombu adai becoz in TN, people make this sweet and kaara adai during the occasion "kaaradayan nombu" which is a special nombu for all ladies.

But, we use to fry and soak 2 tbsp of kaaramani the previous night and put everything in the syrup directly; instead of grated coconut, cut coconut will also be good to taste.

For kaara adai, the same procedure; instead of the sweet, season in oil with mustard, urad dal, cut green chillies, curry leaves and mix with the flour. Dont forget to add salt too.

[Sowmya]

Hi R
This is our way of preparing this dish.Please do post your version of the same...

Erisseri
veg:
1red pumpkin (parangikai)small as in US shops. (raw preferable but ripe ones are equally tasty) or drumstick.
Remove outer skin & cut pumpkin into medium sized pieces.Boil the vegetable with salt.
Grind:
Coconut:2-3 tbsp
jeeragam-1tsp
dry red chillies-4 (acc to spice levels)

Take a small portion of the ground mixture,squeeze out the fluid part,keep it aside.-(I refer to this dry mass as SOLID PART).Add the fluid removed from solid part to the veg.Add the remaining ground mixture to the boiling veg.The right time to add the ground mixture to the veg is when its 3/4th cooked.Continue boiling/cooking the veg coated with ground paste.Please make sure that the vegs don't get overcooked/mashed.(in case of pumpkin!)

In a seperate vessel take some coconut oil,add mustard and urad dhal,allow mustards to splutter ,add curry leaves and the SOLID PART.Allow the solid portion to become light /golden brown and add this seasoning to the boiling veg once its completely cooked.Check for salt finally and heat briefly till the contents blend well.

Note: the consistency should be a gravy/semigravy.

Please Post your comments after you try this dish.
Happy cooking.
Regards
Sowmya

[Pearl]

Hi R,

Why don't you post the recipe version of Eriseri which you make at home - so that we could also try out the same - for a change.

Secondly, regarding yr. Nombu Adai query - at my M-in-laws place they make this Adai during "kaaradayan nombu" like you have mentioned both sweet & karam - so I thought of sharing it with the people.

bye!!!
Pearl

[R]

Thanks, Sowmya and Pearl.

This is how my MIL prepares erisseri.

Erisseri:

Vegetables yam 1 cup & plantain 1/2 cup
Red chillies 2
pepper 2 tsp
coconut a handful
haldi, salt

seasoning

coconut oil 1 tbsp
mustard, urad dal & curry leaves

Cut the veggies into cubical pieces and cook adding haldi, salt and enough water. Place yam at the bottom and on top, plantain will come so that yam will get the pressure to cook.

Dry fry coconut, pepper and red chillies till they are hot. Grind nicely.

Do seasoning with coconut oil; Put the cooked vegetables and the ground mixture. Let them boil well. Ready to serve.

You can make erisseri kuzhambu or eriseri kootu depending on how you want. But, make sure the veggies should not get mashed and it should stay full.

Optional:

You can prepare erisseri using the above vegetables separately, though it is not a traditional one.

[R]

Here is milagu kootu where my mother learnt from her SIL. Though her hub., is from Palakkad, I dont know for sure whether it is a traditional one or not, but it is quite common they make in her family.

Chenai Milagu kootu:
Yam 2 cups
coconut 1 handful
pepper 2 tbsp
channa dal 1/2 cup
salt and haldi

seasoning:

coconut oil 1 tsp
mustard 1/2 tsp
urad dal 1/2 tsp
hing

Cut yam into regular pieces just like how we do curries or kootu. Cook yam with channa dal adding enough water, salt and haldi.

Grind pepper and coconut nicely w/w.o water. Do seasoning and add ground mixture and veggie mixture, mix well. Boil for some more time. Finally, garnish with curry leaves.

Yummy milagu kootu is ready.

====================

Above two kootus goes well with any rasam.

[Sowmya]

Hi All
Its good to see different versions of the same recipe.. and am enjoying this..
I get the feeling that all recipes posted are traditional... yes traditional to the respective families ,passed on from one generation to another, minor variations are applicable everywhere regds the use of ingredients..
But the gen palakkad way of cooking dishes is use of pepper,green chillies liberally to add a spicy flavour.,use of "naadan vegs" ie. the authentic indian vegs like yam,plantain etc compared to the english vegs like carrots,minimal use of onions,garlic .
So that way.. the way I prepare Mor kozhambu or sambar may also be slightly different compared to the standard accepted forms.

Plus... palakkad iyers are believed to be originally from thanjavur.. so we celebrate everything associated with TN as well as Onam,Vishu being the residents living,hailing from palakkad.Best of both worlds!!!!!!!!... :lol:
Will post some more later
Bye
Sowmya

[di]

hi sowmya,

do u prepare molagishium and pavakka pitla? can u post u'r version of the recipe for them?

[Seethab]

Hi Pearl & Sowmya:

Its nice to see so many recipes. Great job!!

thanks

Seetha

[kavithasenthil]

Hi guys,
I don't know the name of the snack but it is made with banana cut into chunks and added sweet(jaggery) and dry ginger in it. It is kerala special.Don't know its palakad iyer special or not. If anyone know the name and recipe,pls post it,i will be glad. Thks.

I have one more recipe request but i will post later.

[a_gopinathan]

kavitha,

those are called sharkara upperi or sharkara varatti.but i dont have the recepie..may be if you google, you"ll get. This is kerala special.if you live in us, if you checkout indian stores where they have kerala stuff, you should be able to find these. we get fresh ones in atlanta..

[kavithasenthil]

thankyou so much gobinathan.

[kavithasenthil]

Hello guys,
I searched for sarkarauppri recipe in yahoo search. Came two result which is from forumhub's kerala Recipe thread. In that i got very good link made by 'chitra' for onam recipes including how to serve on plantain leave with pics. It is intresting...here is the link

-------------
From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Thu Dec 5 13:07:31


Hello Rimi,
Sarkaraupperi recipe has been posted at this site,
http://geocities.com/onasadya/
Hope this helps.

----------------

Thanks again to gobinathan for giving the name of the item.

[Pearl]

http://www.webindia123.com/cookery/festival/onasadya/upperies.htm


http://food.sify.com/recipe.php?id=13550137&ctid=76&cid=13540154

http://food.sify.com/recipe.php?id=13550214&ctid=76&cid=13540154

Try these links & see if these recipes are useful

Pearl

[Kavitha Ravi]

Dear Sowmya, my mother-in law's mother makes erisseri exactly tha same way as yours.
She said it was taught by her mother's cook who came from Kerala.

[Sowmya]

Hi kavitha
Thanks.You have taken real efforts to compare and verify things.This note from you encourages me.

Thanks
Sowmya :D

[indu]

Hello Sowmya,
Could you post the palakkad version of 'Paal Payasam'. Had it ages ago at my classmate's home, still remember the superb taste !
I believe they use just milk , sugar & a handful of rice, no condensed milk, not even cashews & raisins. Hope you know this heavenly tasting payasam recipe ?
Thanks & bye,
Indu.

[dev]

Hi,

U r right... U just need to add rice(1 or 2 tbsp) to a litre of milk & keep on cooking till the rice is done... Keep stirring or can put it in the cooker too... Then add suger to ur taste & cook for further 10-15 mins until it thickens... his tastes heavenly when served chilled... An easier version is to use leftover rice...cook it with milk for 1 or 2 whistles... then add sugar & cook till it thickens...

[R]

To get better taste, this is what I do. Using basmathi rice will give extra flavor than our regular rice. And, fry the rice in a tsp of ghee till the color changes slightly and powder it alongwith cardamom like rava. Then, cook rice with enough milk in the cooker for 2 whistles and sim for 30 mts so that you will get the orange color and the flavor of condensed milk. Later switch off the stove, and add sugar and stir for some time till it dissolves completely.

Adding more rice will get you thick kheer and if you need like payasam, can reduce the qty.

Good luck.

[a_gopinathan]

Also in kerala, we use a kind of rice called unkallari..i dont know the english name..but its slightly reddish in color. we use this for making pal payasam. i get this in indian store here is us also

[Sowmya]

Hi
just thought will post the recipes for Arachu vitta sambar and pavakkai pitlai to highlight the minor differences between the 2.
My understanding is that generally Arachu vitta sambar is referred to as pitlai(please correct me if I am wrong!),but in palakkad dictionary they are 2 different items.

1.Arachuvitta sambar
This is the type of sambar we generally prepare on festive occassions.
Ingredients:

Dry Chillies 6-8 (or to your taste);
2 Tbspns Coriander Seeds;
2tsps channa dhal
1/4 tspn Methi Seeds;
1/2 Coconut Scraped
curry leaves- a few (about 8-10)
2 Pinches of Asafoetida powder
1 small ball of tamarind;
Vegetables -lady's finger,brinjal,pumpkin,drumstick (any one veg will do or a combination of vegs is also preferred)
1 Cup cooked Tur Dhal;
Salt to Taste
1 Tbspn oil

For Seasoning:


1/2 tspn Mustard Seeds,
2 Tbspns of Oil or Ghee;

For Garnishing:

finely cut Coriander Leaves -1/4 cup.

Fry and Grind:
Take some oil in a kadai and add methi seeds first.fry for a minute,add channa dhal fry for a minute,add dhania,red chillies and finally curry leaves.Fry till the mixture becomes golden brown.When dhania seeds begin popping up it means the frying is sufficient.The ratio of ingredients I generally use is channa dhal: dhania :coconut 1:1.5:2 and been getting good results.
Allow the above to cool and grind with coconut.
note:we add coconut as it is without frying and it gives a nice flavour too.

Method:


Extract the Tamarind place it on fire & bring to
boil. Lower flame add the
Vegetables, salt,turmeric powder, asafoetida powder & cook till
vegetables are done. Add the ground mixture and allow it to blend well with the veg and tamarind water.
Mash the cooked toor dhal well and add to the mixture.Mix well and heat till required.Season with mustard seeds and garnish with coriander.

2.pavakkai Pitlai
ingredients
Bitter gourd -1 big .(sliced into small pieces after removing seeds)
small lemon sized ball of tamarind
cooked toor dhal-1 cup
jaggery- a small pice
coconut -2tbsp
urad dhal-1tsp
channa dhal-1tsp
asafoetida- a small piece
dry red chillies 3-4(acc to taste)

proc:
Fry the bitter gourd pieces well in oil and keep it aside.

Fry &Grind:urad dhal,chana dhal,asafoetida,red chillies and coconut till the coconut turns golden brown.Grind the same into a smooth paste.

prepare tamarind extract,boil the same,add the bittergourd slices,ground mixture,salt, cooked dhal.Add a small piece of jaggery finally.season with mustard and urad dhal.

Note: the difference between sambar and pitlai:
In pitlai we fry coconut and asafoetida,add jaggery.

You can prepare this pitlai using other bitter vegs like fresh Chundakai,fresh manathakkali.Crush the chundakai slightly before adding to the pitlai.

[R]

Hello Sowmya,

Just to let you know-we add one fourth qty of channa dhal alongwith thoor dal while cooking for pavakkai pitlai.

And for kathirikkai pitlai, we add white channa(kondakadalai) alongwith eggplant!!

Rgds.

[Sowmya]

Hi Indu
Here is the recipe for paal payasam.

paal payasam
igredients
milk - 4 cups ( whole milk or arogya as in TN)
sugar-1 1/2-2 cups acc to taste)
raw rice (broken into 2)-2tbsp
cardomom powder-a pinch
saffron-a pinch(optional)

Proc:
In a heavy bottomed vessel add milk,allow it to boil,add raw rice.Heat on a low flame.The rice should get cooked in the milk itself.Keep stirring occassionally.Once the milk thickens

(chunda kaichal) add sugar,cardamom powder and saffron and continue heating for some more time till the right consistency is reached.(probably about 10 mins)You will be able to recognise seeing the colour.It'll be creamish yellow.It's a long process... and probably the sugar consumption is also on the higher side since it's condensed milk free.
Tip:
Here is a valueable piece of information from R
And for paal payasam, even for 3 to 4 cups of milk, pressure cooker is fine(can reduce the simmer time & 1 whistle is enough). If you cook directly, the milk will raise or stick at the bottom;
but with cooker, dont have to worry and also, get the color, smell easily.

[tomato]

Sowmya, R
When making 'paal payasam' do I put the rice and milk directly into the cooker or should I put it in a bowl and then place in the cooker with a little water at the bottom?

[Sowmya]

Hi tomato
I am not sure if you can use cooker base directly cos have prepared in small quantities only so far..
Regards
Sowmya :D

[Sowmya]

Hi All
This dish is the palakkad version of Milagu kuzhambu.Ideal preparation on a rainy day or when you are suffering from cold/cough and tongue demands something spicy .

Molagushiyam
ingredients
tamarind extract from a lemon sized ball
pepper-1/4 cup
curry leaves-3/4 cup
pepper:curry leaves ratio=1:3 or you can make it 1:4 or more depending on spice levels
gingelly oil-3 tbsps
jeera-1tsp(optional)
mustard seeds

proc:
Grind pepper,curry leaves and jeeragam into a fine thick paste.Make a thick extract of tamarind. Take a kadai with gingelly oil.Allow
mustard to splutter ,add the tamarind extract,allow the raw smell to subside,add the ground mixture,salt and boil well till a good aroma comes.Make sure you use gingelly oil only to get a good taste.
Note:If the consistency of the dish is too thick ,you can dilute it a little.It has a good shelf life -about 1 week minimum when refrigerated.

[Sowmya]

Hi all
I am posting a couple of simple snacks.A sweet one and a spicy one which are very simple to make and tasty too.

Nenthram pazha fry/toast

Ingredients

Ripe nenthram pazham-2 ( make sure it is not over ripe)
Ghee -2tbs
Sugar -2tbs
proc:
Remove skin of bananas and cut into circular slices.Grease a flat griddle/frying pan with ghee.When it is hot, place the banana pieces in it and smear some ghee on topof each slice. Let it
become light golden brown on one side.flip it over and cook the side coated with ghee.Remove from fire. .sprinkle sugar on the top when it is still hot to ensure that sugar spreads evenly.Serve when hot.

Ammini Kozhukattai
This is a simple type of kozhukatai and easier to make.. no filling etc..
Ingredients
Rice Flour - 1 cup
Water - 1 1/2 cup
ginger - 1 piece (finely chopped)
green chillies-4 (acc to taste)-finely chopped
Asafoetida powder- 2 pinches(optional)
thinly sliced coconut pieces-a few(optional)
coriander leaves.- a handful
Oil - 2 tbsp
Mustard - 1/2 tsp
Curry Leaves - 1 sprig
Salt to taste
proc:
In a heavy bottomed vessel,take gingelly oil,splutter mustard seeds,urad dhal,add ginger,green chillies,curry leaves,asafoetida.Add water and allow it to boil.Add the rice flour in small portions stirring continuously to avoid lumps.. Add salt to taste. Keep stirring till it thickens.Cool it sufficiently.Add coriander leaves and thinly sliced coconut pieces.Mix well.Roll into
small balls the size of marbles (Apply a little oil on your hands). Steam the balls for 5 minutes.Allow it to cool.Serve.


type 2
*****
Instead of green chillies,ginger etc use can use chilli powder and salt alone.Procedure is the same.. Boil water,add chilli powder,oil mix well,allow it to boil and then add the rice flour.

[kavithasenthil]

Hey friends,
my second question is, the sweet snack made with aval,brownsugar/vellam,little whole sugar,ect. I forgot rest of the ingredients. That sweet snack is loose variesty like mixture ect.

The person gave me to taste the snack didn't tell the name of it. So pls tell the name or recipe for the same. Thanks in advance.

[Sowmya]

Hi Kavitha
From your description.. the best guess I could make is "Ganapathy homam prasadam".It has the ingredients you have given+ coconut slices,sometimes dry fruits as well+banana slices.
I too hope somebody can come up with some solid explanation.. :D

Regards
Sowmya

[a_gopinathan]

kavitha, is it aval nanachathu or aval vilyachitu. we make it using poha and jaggery. my mom used to put little cardamom and grated coconut.

[Sowmya]

Hi Anju
Can you post the recipe for the same?My mom used to prepare it too and we call it "Aval cheluthinathu".But probably the consistency was not uthir uthira right? :?:

Regards
Sowmya

[kavithasenthil]

Thanks a lot sowmiya and a.gobinathan.
It is not ganapathi homam prasadam. It is not a wet snack. It is dry aval which has added jaggery,whole sugar here and there,raisin ect. I think we can keep this snack for a while since it a dry one.

I searched in the web for 'aval nanachadhu', got result but seems it a wet aval. If not let me know i like to try. Otherwise pls give me a name for dry aval snack i m refereing. Hope i am not bugging u guys. I am sorry.

[a_gopinathan]

sowmya,

i"ll get the recepie from my amma and post it there..in two days, okay?

kavitha, aval vilayichathu is a dry snack. i dont know the recepie. we get it i n the local bakeries in kerala. what i am referrig to is aval nanachathu, which is wet.

[Sowmya]

Hi Anju
Thanks for the offer.I am eagerly waiting for the same. :D

Regards
Sowmya

[R]

Hello Sowmya,

I prepared puliyakuthi upperi and the keerai molagootal; both were so good and healthy to taste.

But, the powder you used for the puliyakuthi upperi is little similar on what we are doing for pongal curries. I added 3 or 4 peppers with the other items.

On the second day of pongal, we use to make 5 curries and use a powder called currymapodi. Here it is for your reference.

jeera, milagu 2 tsp each
urad dal 2 tsp
rice 2 tsp
haldi a bit

dry fry all the above with a red chilly too and use this powder for all the 5 curries.

thanks and post more recipes.

Bye.

[Kavitha Ravi]

Dear Sowmya,
I told my grand mother in law, who is in her late eighties,about your Ammini kozhukattai. She told me her version.

Ingredients
Rice flour 1 cup
Water 1 1/2 cup
Coconut scrappings 2 tbs or a bit more
Asafoetida powder a pinch
salt to taste
little oil

Tempering
Mustard seeds 1/2 tsp
urad dhall 1/2 tsp
Curry leaves 1 sprig
Dried chillies 2 cut into small pieces
Onion 1 cut finely
oil 2 tbs

Method:
In a heavy bottomed vessel add the water, coconut scrappings, salt , oil and asafoetida powder and set to boil.
When the water boils add the rice flour in small portions, stirring continuously to avoid lumps. Keep stirring till it thickens.
Cool it sufficiently. When cold shape it into oblong pieces.
Like a sausage.
Boil a big pot of water, when it boils add the obolong pieces, two three at a time. The pieces will float as it is cooked.Remove it at once.
Cook all the piecesin the same way ,and let it get cold.
Then slice the obolng pieces into 1/2 inch pieces or a bit longer.
Put a kadai on fire, pour the oil, and add all the tempering ingredients one by one.See that the dried chillies is crisp fried.
Add the cut kozhukattai and stir once nicely so that the temperings stick to the kozhukattai. Remove and serve. You get the kick when you bite the kozhukkatai with the chillie piece.

Well Sowmya she also does another two types of sweet things with parboiled rice. The problem with her is that, her measurements are all "hand , eyes " measurements.
At least I will try to get the ingridents and the method of doing it
Thanks. Kavitha Ravi

[R]

Hello Sowmya,

Just now, prepared the okra curd pachidi and it is really yummy. In general, crispy okra gives better taste, that too the grinding ingredients particularly, mustard gives an extra flavor.

thanks for sharing..

While talking abt this pachidi, I remember my SIL use to do this carrot pachidi; particularly, if you have sour curd, definitely, you will not come to know abt it.

Grate carrot; Season in oil with mustard, urad dal and hing. Grind 1 green chillies, a small piece of ginger and 2 tbsp of coconut and mix well with the curd. Adding jeera for grinding is optional. Now, add carrot and seasoning.

Since my husband does not likes the orange color pachidi, I make only for me and my kids!?

Bye.

[Sowmya]

Dear Kavitha
Thanks a lot for sharing the wonderful recipe.Please go ahead and share all your grand mother in law's kerala recipes... I am sure most of us would love to learn more... with her level of experience.. the inputs would be great.
Regd the measurements... don't hesitate.. just go ahead and post the recipes..
I am looking forward to those recipes.:clap:

Dear R
Thanks a lot for your prompt feedback.. Yes you are right.. I did not know about the carrot pachidi.Thanks. :D
Will try it..
Regards
Sowmya

[indu]

Hi Sowmya,
Tried your recipe for payasam & the result was just fabulous ! I didn't add any additions cardamom or saffron, still got good milk aroma. Very superb !
Thanks also to R & Dev for the pressure cooker method, it was very quick, no lot of stirring also.

Sowmya, upperi means basically poriyal right ? What veg. other than vazhai/brinjal are suited for the puliyakuthi upperi ? Any other varieties of upperi, can you post ? And what is the difference between aviyal & 'morekoottan' ? I have also had the palghat rasam [once only in a friend's home, but unforgettable taste], can you post that recipe too; I think they add some thing extra , ginger or maybe jaggery, not sure which ? Am sorry for plying you with queries, but do take your time to reply/post, no rush at all .

Thanks & Bye,
Indu.

[Urmila]

Hello Sowmya,
There is a snack which is like crisp, light brown small marbles, very very delicious. Can eat handfuls of it all day , we like it so much. But the colleague who introduced me to this , says it is difficult to make at home & only buys from shops. Can't recall the name, maybe 'kidai' or something . Can you get it, what dish I'm mentioning ?
If so, will be glad if you can post a recipe for it ?


Thanking in advance,
Urmila.

[Kavitha Ravi]

Dear Urmila, the snack is called seedai
Here is the recipe.

2 1/2 cups of roasted rice flour
1 1/2 tbl sp fried ground urad dhal powder
1/2 tsp cardamon powder
2 tsp butter
1 1/2 cups of powdered vellam
enough thick coconut milk to bind the flour
oil for frying

Method
Mix the two flours, cardamon powder, butter, and the powdered vellam.
Add the milk little by little and make it like chappati dough.
Make small balls from the dough, and spread it on a piece of cloth to dry for at least for 2 hours.
Then fry them in oil till crisp.

Note: the small balls must dry for 2 hours, otherwise they will burst while frying.

This is how we make sweet seedai

[kavithasenthil]

I think urmila expects kara seedai.

[R]

Hi Urmila,

Either it is uppu (kara) seedai or vella seedai, both are easy to make at home and people in TN makes this sweet for Krishna Jayanthi and of course, it is a quite popular snacks among kids & adults!!

A small variation from Kavitha's recipe is instead of coconut milk, you can mix with jaggery syrup to knead the flour into dough; and, can add tiny cut coconut pieces to be added in vella seedai where you will find it while eating whereas you can add grated coconut for the uppu seedai.

[gvb]

R is the measurements for Uppu seedai the same as kavitha Ravi had mentioned?Do we get Roasted rice flour In indian grocery or do we just fry the normal rice flour?I have heard that if the flour is not silky Yennai therikum nu!!!I have not tried cos my MIL and Mom wants me to see them do it first ..Now that u say its easy i'd like to try cos my husband likes it a lot..Can u post the recipe here for both vellam and uppu?
Thanks

GVB

[Sowmya]

Hi indu
Good to know your payasam was a great success.
Yes.. upperi maps to poriyal and my understanding is... the veg poriyals where we add some kind of powder for flavour.We( I mean my family) prepare "puliyakuthi upperi" with these vegs
only but Hemanthji has given a recipe with other vegs as well.The link is

http://www.hemant-trivedis-cookery-corner.com/curry/puliyakuthi-upperi.html

Regd Upperis.. I will try to post something different soon.Gen we prepare the same poriyals as you do.
Difference between Aviyal and more kootan(more kuzhambu)....
1.Consistency:Aviyal is more of a semi gravy form whereas more kootan is of kozhambu consistency.
2.vegs used:Aviyal has a blend of vegs... right from drumstick,carrot to pumpkins(excluding chepankizhangu,ladies finger) whereas more kootan is gen made of 1 veg at a time and chepankizhangu,ladies finger can be used.
3.We use coconut oil in aviyal whereas it is not so in more kootan
4.We don't do thalippu(seasoning) in Aviyal whereas in more kootan it is done as in Rasam/sambar.

These are the basic differences I can think of.
Regds rasam... We follow the normal method only.May be there is something more to it.. will enquire and let you know.

[Sowmya]

Keerai Chundal
*************
We call it chundal cos the final product is a dry one.This dish can be prepared using any keerai variety.. methi,drumstick leaves etc.

ingredients

greens - 1 bunch
raw rice -2 tbsp
urad dhal-1tbsp
red chillies-3-4 (acc to spice levels)
coconut for garnishing.

proc:
fry: rice without oil till it becomes a little brownish yellow and urad dhal and chillies with little oil till dhal becomes golden brown.
Grind this mix into a powder.

In a kadai heat oil allow mustard to splutter, add chopped keerai ,turmeric ,water and salt.Once the keerai is cooked and devoid of water add the powder and mix well.Garnish with shredded coconut.

This dish tastes best with morkozhambu esp.mambazha more kuzhambu,molagutals(excluding keerai molagutal).

[padmasini]

Can someone give me the recipe for pal adai prathaman. I have the ada (bambino wheat ada).

Thanks,
Padma

[Sowmya]

Hi padmasini
Please see the following link..
http://geocities.com/onasadya/#paalaTaprathhaman

regards
Sowmya

[padmasini]

Thanks sowmya. I will try to make this weekend.

[a_gopinathan]

hi sowmya,

here is the recepie for aval nanachathu. i got this from Mrs. K M Mathews kerala cookery book

Aval 2 Cups
Grated Coconut 1 Cup
Grated Jaggery 1/2 Cup

Mix coconut with jaggery properly. Add aval to this and keep it for 15 mts.Aval nanachathu is ready. For more flavor, you can add powdered cardamom.

My varaition :- I usually heat little water in a pan and add the jaggery. when jaggery is melted properly, i add the aval, coconut and cardamom.

[Shoba]

"Puliyakuthu Upperi"

Dear Sowmya,

I have always wondered what this dish is. As in, the meaning of it. I'm puzzled as to how to pronounce the name of dish, and also the significance of the word "upperi". Upperi is usually referred to 'salted & fried' dry items.

Can you explain please?

Thanks..and you along with the other contributors are doing a great job restarting this thread !

Shoba

[a_gopinathan]

Shoba, i am not sure about "Puliyakuthu", but people from palakkad refer dry vegetable dishes as upperi. My mother is from palakkad, she always referes to these dishes as upperi where as in other sides of kerala, these dishes are known as thoran/mezhukkupuratti

[Shoba]

Aval Vilayichathu

Melted Ghee 1/4 cup
Coconut Slivers 1/2 cup
Sesame seeds 1/2 cup
Roasted Gram 1 cup
Jaggery 1 1/2kg
Water 3 cups
Coconut - 4, finely grated
Aval 1/2kg
Cardamom powder 2 tea spoon

Method:

Heat ghee in a pan. Fry coconut slivers till light brown in colour, followed by sesame seeds and roasted gram. Keep aside.

Dissolve jaggery in 3 cups of water. Heat over low flame to make 6 cups syrup. Strain if necessary.

Bring this syrup to boil in a heavy bottomed vessel. Add grated coconut and cook over low flame, stirring constantly till one thread consistency.

Remove from fire and when cooled slightly add aval and mix thoroughly. Add all the fried ingredients and cardamom powder. Mix well, cool well and store in a dry container.

Note:

The trick is to keep the fire at low to medium always.

It requires much patience and it's pretty labour intensive.

Dont forget to allow the jaggery-coconut mixture to cool down a bit before adding the aval.

Again, once it's done, please make sure the dish is completely cool before transferring to a clean, dry container.

Shoba

[Shoba]

Shoba, i am not sure about "Puliyakuthu", but people from palakkad refer dry vegetable dishes as upperi. My mother is from palakkad, she always referes to these dishes as upperi where as in other sides of kerala, these dishes are known as thoran/mezhukkupuratti

Oh adeyo? Thanks for the clarification. The "kuthu" I wonder refers to a koottu...or whether the dish is made by the puli "kuththi vachchittu" and not so much getting a pulp extract like for saambaar & rasam.

Shoba

[Shoba]

[quote="Sowmya"]Hi All
This dish is the palakkad version of Milagu kuzhambu.Ideal preparation on a rainy day or when you are suffering from cold/cough and tongue demands something spicy .]

Sowmya,

Interesting to see so many variations of the same dish! We make "moloshyam" with parippu-thuvar daal and ground coconut and it doesnt have tamarind. Pepper yes and jeeragam too. Coconut oil instead of gingelly oil!

Shoba

[kavithasenthil]

Wow thanks shoba for Aval Vilayichathu recipe. Definatly like to try the recipe. Will let u know how my recipe turn out.

a.gobinathan,

thanks for ur recipe for aval. I will try it soon and let you know.

:)

[a_gopinathan]

Hi shoba, thanks for aval vilayichathu recepie. i am defintely going to try this.

Here's another version of moloshyam. My mother -in law's recepie

Cook little toor dhal with white pumpkin (kumbalanga), little chilli powder, turmeric, salt and little water in a pressure cooker. once this is done, Add curry leaves and cocounut oil. very simple...and it goes well with rice and yoghurt.

Anju

[a_gopinathan]

[tscii:41665c35ea]my version of olan

Ingredients
Vanpayar ½ cup
Chop the following 2 vegetables into cubes
kumbalanga (White Poosanikkai or Elavan) chopped 2 cups
yellow pumpkin (Mathan ) chopped 2 cups
Green chillis slit 4
Grated coconut ½ cup
Curry leaves ,1 tsp coconut oil
Salt

Preparation Method
Pressure cook the vanpayar. its shouldnt be cooked too much. 1-2 whistles should be enough.
From coconut take first milk-1/2 cup & second milk-1/2 cup. ( Can be substituted with canned/pwdered coconut milk)
Cook the vegetables with green chillies,salt and curry leaves in the second milk. When its almost done, add the cooked vanpayar.
Reduce heat and finally add
the first milk (onnam pal) and coconut oil and curry leaves[/tscii:41665c35ea]

[Sowmya]

Hi Anju
Thanks alot for the recipes.. aval & olan.Will try them soon.Please continue contributing more recipes..

Hi Shoba
Good to see you proactive and asking so many :?: s.Hoping to see you with more recipes in the future.

BTW after Anju's solid explanation.. I have nothing much to say.. except that the palakkad style of cooking picked up nice things from thanjavur iyer style of cooking and kerala style of cooking.. merged the two and created a hybrid style + more aptly.. a fusion.
From what I see my understanding is upperi & poduthuval are dry forms of dishes.. in poduthuvals we add coconut and gen.upperi is deviod of the same :?: Correct me if I am wrong...
And puliyakuthu upperi.. adhe..your assumption is right..the dish derives the name from the thicker tamarind extract used to cook the vegs..
I hope I have answered all your "chodhyangal" satisfactorily..
Bye..
Regards
Sowmya

[Ramanan]

Looking forward to chennai recipes - mashiyal; or chetti chennai and all of it. Long time since I had it. Thanks. Ramanan

[Sowmya]

Hi
Just thought will post a very simple and tasty mashiyal variety..

Keerai mashiyal

ingredients:
mulai keerai-1 bunch
salt
turmeric powder
coconut oil-1-2 tsp
red chillies-2-3
mustard,urad dhal-seasoning

proc:
Boil the keerai after washing,cutting.. with turmeric powder and salt.Allow it to cool and blend in mixie very briefly(oru chuthu).
Season this greens mixture with mustard,urad dhal and red chillies broken into 2.(this is necessary cos the chilli ovules/seeds should mix with greens and this enhances the taste).Add coconut oil finally or alternatively you can use coconut oil for seasoning itself.
A very easy to prepare,homely dish.. and very delicious,nutritious too.

Ramanan..
Are you refering to Chenai?Will try and post Chenai mashiyal recipe soon.

[a_gopinathan]

sowmya, do we get mulai keerai is us? i am assuming that you live in us. if so can you please let me know the english name of it?

[Shoba]

[tscii:3bcbd2662a]my version of olan

Ingredients
Vanpayar ½ cup
Chop the following 2 vegetables into cubes
kumbalanga (White Poosanikkai or Elavan) chopped 2 cups
yellow pumpkin (Mathan ) chopped 2 cups
Green chillis slit 4
Grated coconut ½ cup
Curry leaves ,1 tsp coconut oil
Salt

Preparation Method
Pressure cook the vanpayar. its shouldnt be cooked too much. 1-2 whistles should be enough.
From coconut take first milk-1/2 cup & second milk-1/2 cup. ( Can be substituted with canned/pwdered coconut milk)
Cook the vegetables with green chillies,salt and curry leaves in the second milk. When its almost done, add the cooked vanpayar.
Reduce heat and finally add
the first milk (onnam pal) and coconut oil and curry leaves[/tscii:3bcbd2662a]

Dear Anju,

We make it the same way except for a small variation. We add long beans (paithangya), cut slightly longer than an aviyal size. And instead of pressure cooking the vanpayar, we soak it the previous night. By the following morning it will be just right to cook it normally, and without getting mashed up. What I do is cook the paithangya & van payar together, just with a pinch of turmeric, so that the greeness of the beans & the chilles come out beautifully against the yellowness of the mathan & the opaque kumblangya, in the final dish. All else is just like what you do.

Shoba

[Shoba]

[quote="Sowmya"]Hi
Just thought will post a very simple and tasty mashiyal variety..

Keerai mashiyal

ingredients:
mulai keerai-1 bunch
salt
turmeric powder
coconut oil-1-2 tsp
red chillies-2-3
mustard,urad dhal-seasoning

proc:
Boil the keerai after washing,cutting.. with turmeric powder and salt.Allow it to cool and blend in mixie very briefly(oru chuthu).
Season this greens mixture with mustard,urad dhal and red chillies broken into 2.(this is necessary cos the chilli ovules/seeds should mix with greens and this enhances the taste).Add coconut oil finally or alternatively you can use coconut oil for seasoning itself.
A very easy to prepare,homely dish.. and very delicious,nutritious too.[

Sowmya,

Piggy backing on your recipe, we add hand crushed jeeragam and a pinch of kaayam just before the seasoning stage. No mustard though, just uzhunnu & red chillies. Plus, we use the maththu to kadanjufy the greens. And while cooking the finely chopped greens, along with turmeric we also add a bit of chunnaambu paste-very little though.

Shoba

[Shoba]

Hi Anju
Thanks alot for the recipes.. aval & olan.Will try them soon.Please continue contributing more recipes..

Hi Shoba
Good to see you proactive and asking so many :?: s.Hoping to see you with more recipes in the future.

BTW after Anju's solid explanation.. I have nothing much to say.. except that the palakkad style of cooking picked up nice things from thanjavur iyer style of cooking and kerala style of cooking.. merged the two and created a hybrid style + more aptly.. a fusion.
From what I see my understanding is upperi & poduthuval are dry forms of dishes.. in poduthuvals we add coconut and gen.upperi is deviod of the same :?: Correct me if I am wrong...
And puliyakuthu upperi.. adhe..your assumption is right..the dish derives the name from the thicker tamarind extract used to cook the vegs..
I hope I have answered all your "chodhyangal" satisfactorily..
Bye..
Regards
Sowmya

Yes Sowmya, to a certain extent my kostins, sorry chodyangals were answered. Thanks...

Shoba

[Shoba]

Wow thanks shoba for Aval Vilayichathu recipe. Definatly like to try the recipe. Will let u know how my recipe turn out.

a.gobinathan,

thanks for ur recipe for aval. I will try it soon and let you know.

:)

Hi Kavitha & Anju,

You're most welcome...only too glad to help.

Shoba

[Sowmya]

Hi anju
I did look around for Mulai keerai but did not find the same :(
The english name... not sure.Probably we can PM our friend Idiappam.

Regards
Sowmya

[Raathi]

hi sowmya and Shoba,

I need some informations about redrice for my friend.


Are you buying red rice for making cooked plain rice(saadham) ?can we make idli,dosa by using that?if yes can you suggest some good brand names?also do you use the boiled one OR the raw rice?

[Shoba]

hi sowmya and Shoba,

I need some informations about redrice for my friend.


Are you buying red rice for making cooked plain rice(saadham) ?can we make idli,dosa by using that?if yes can you suggest some good brand names?also do you use the boiled one OR the raw rice?

Dear Raathi,

I have never used red rice for idli & dosha. There is a brand called "Nirapara" which has excellent puttu flour (red as well as white), podi ari and also ari for cooking saadam & kanji. I'm not sure where you live, but this brand is available in Singapore & India.

"Chemba" variety of rice is also used for cooking saadam. It's not a brand but a variety of rice like IR8 etc.,

Hope this is of some assistance.

Shoba

[Surya]

Has anyone mentioned Neyantharange chips in here before?

[Idiappam]

Hi anju
I did look around for Mulai keerai but did not find the same :(
The english name... not sure.Probably we can PM our friend Idiappam.

Regards
Sowmya

Did someone call me??

Mulai keerai - Amaranthus paniculatus (also Amaranthus tricolor)
common names: Amaranth, Amaranth greens, Chinese spinach etc.

[Raathi]

Thank you very much for your reply Shoba!I live in US.I'll forward your reply to her.

[Urmila]

Hello Sowmya, R,
Yesterday tried out that milk payasam in cooker, but the milk just boiled all over the cooker, stove everything -- that too after just the first whistle !! I offed the gas, then on cooling opened the cooker, but rice was not cooked fully at all. Then I did rest of cooking in normal vessel only, like usual kheer, so was quite disappointed.

Can you guys please give the correct cup amounts of milk, water to be put in the cooker, maybe I put too much or too little of something ?? Mine is a 5lt. Hawkins steel cooker, I used 1lt. of milk only, which came only to a 1/4 of the cooker body, still it all boiled & became messy job....
Waiting for your reply,
Urmi.

[R]

Urmila, did you keep a vessel inside the cooker? It is not supposed to cook directly in the cooker. How did you do?

Guess, whichever brand, it has to come; same with the qty. Depending on the qty, you can increase the size of the vessel. that is it. Have been doing many number of times; once in a while, a couple of tsp will overflow inside the cooker(definitely not outside!!

[Sowmya]

Hi indu
Got this recipe from a friend of mine..I have not tried this rasam yet.. try it and please let me know the outcome..

Spicy Tomato Rasam recipe
Ingredients

2 large ripe healthy tomatoes
top water of boiled dal (stock) or 4 cups water
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp rasam/sambar powder.
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

procedure
Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin. Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

[R]

Hello Sowmya,

Saw the recipe for rasam and so surprised to see cardamom/cloves becoz I thought that in palakkad cooking also, people uses only the basic items for making rasam(just like how we do at home) !!

Anyways, thanks for yr reply in advance.

[Sowmya]

hi R
Precisely... We make rasam the same way as you do and I have not prepared this type of rasam before :roll:
I just got this recipe from my friend and posted it..If you happen to try it before I do..please let me know the outcome.

Regds
Sowmya

[Sowmya]

Chenai Mashiyal

ingredients:
Chenai(yam)-1/4 kg
tamarind extract from a small ball of tamarind(kottaipaaku alavu)
green chillies-2(acc to taste)
ginger(finely chopped)-a small piece
asafoetida-a pinch
turmeric powder
salt
curry leaves
sambar powder-1tsp(acc to reqs)
mustard,urad dhal
lemon juice -2 tsp

proc:
Remove the skin of Chenai after thoroughly cleaning it, cut into pieces and pressure cook.(note:Do not add salt when cooking Chenai).Discard the water which was used to cook the same.Mash it well and keep aside.
In a kadai add oil,splutter mustard,urad dhal,fry green chillies(finely cut or slit vertically),ginger,add the mashed chenai,turmeric powder,tamarind extract,salt,asafoetida,sambar powder and curry leaves.Once the mass thickens switch off the flame and add lemon juice.
Karuna kizhangu mashiyal can also be prepared the same way..pressure cook first,then peel the skin.
Variation:You can use tamarind extract alone or lemon juice alone for the pungency.

[Urmila]

Hi R,
I didn't use any vessel inside, used cooker directly ! Another hubber [Tomato] had earlier asked if vessel should be used, and Sowmya had replied that not necessary, as we have to cook in sim for 20mins. so, direct cooker will be ok. But, thankfully, now Sowmya has edited her reply & saved other novice hubbers from the messy & tedious experience I had. I will surely try again, with the vessel inside & give feedback.

Thanks again to both you & Sowmya for your sincere & involved responses,
Urmila.

[tomato]

Yes what urmila said it correct. I too tried the 'Paal Payasam ' directly in the cooker. I used 2 tbs basmathi rice ( slightly crushed) and two cups milk. Cooked for one whistle and then simmered for 10-15 mins. When I opened the cooker a some rice was sticking to the bottom of the cooker. So I transfered to another vessel and then added sugar. I also added a pinch of cardamom pow( just could not resist) Anyway the final taste was simply awesome so I did not mind scrubbing the cooker later. But next time I'll try with the bowl inside the cooker method.
One more thing is the payasam becomes thick after cooling down so I added some more milk later.

[R]

Tomato, then, it is obvious either have to reduce the rice qty or increase the milk qty next time or the milk must have overflowed. Due to basmathi rice, guess, yr payasam becomes thicker as with raw rice, will not absorb milk much !! I use to keep 7 or 8 spoon pounded rice in 3 to 4 tumblers of milk(mine is bigger one), and it comes for 5 people plus.

And, adding the milk at the final stage, will disappear the original payasam taste. At the worst case, boil milk well separately and then, mix it with the payasam; in that way, will not find much difference.

And, adding cardamom instead of adding later, pls add while grinding the rice which gives you more flavor.

[Sowmya]

Hi Urmila,tomato
Sorry for the confusion caused..As I had never tried it in cooker before... I was taking a guess(thought it was the correct one..) and troubled you guys also in the process.. :oops:
So tomato.. your cooker didn't overflow?

Sorry once more..
Regards
Sowmya

[saji]

Hi all,

As per R's suggestion, I tried the payasam directly in Prestige 6lt cooker with one litre milk twice last week. There was no spilling at all. And both the times the payasam was excellant.
In fact the first time i simmered it only for 20 minutes. I didnt find it thick enough. So next time i added a bit more rice and simmered it for 30 minutes.

I am grateful to R, since I have always cooked payasam for nearly 3 to 4 hours to reach that consistency in a non stick saucepan. The result would be good, but lot of milk used to stick to the bottom and brown.

[kavithasenthil]

Hello R,Sowmiya,

I like to try pal payasam today. If we use a cup of milk then how much will be after cooking? 1/2 cup? Pls let me know.

[R]

It depends on how long you keep the stove in sim. Anyways, approximately, 1/2 to 3/4 cup becoz, though the milk reduces in qty, adding sugar will increase a bit.

Good luck!

[kavithasenthil]

Thanks R. Will let you know in couple of hrs the result of my payasam.

[a_gopinathan]

hi all,

I tried pal payasam in my pressure cooker yesterday (without any vessels inside) and it turned out very good. Thanks R and sowmya, for the tips. mine is the smallest prestige cooker, i put little rice and 1 1/2 cups-2 cups of milk. it was 1/4 of my cooker. cooked for 2 whistles, and after it cooled down, removed the whistle and simmered it for 20 mts...i kept on checking evry 2-3 mts and stirred it. i used 1% milk, even then it was very good and tasty :-) thanks...

[gvb]

[tscii:890ac7eeae] Hi Sowmya,
I made Pavakkai Dhal and vendaikkai Thayir pachadi..Both came out very good..But I cud still taste the bitterness of the vegetable to some extent.I don’t know why.

Also I have a doubt in the samosa recipe u have posted of Mrs.Revathy’s..After kneading the dough how long shud I keep it covered?I want to try it b4 this week.

Thanx,
GVB


[/tscii:890ac7eeae]

[Kavitha Ravi]

Dear Kavitha Senthil,
Some hubbers wanted to know where to find Mrs.Soma's recipes.
So I gave them the thread where to find.
Now since there is a thread for Mrs.Soma, I have loaded all her recipes that she posted to the forum.
These are all tested recipes from her.
She has files of recipes. I do not know the source, or wheather she has tried them out.
I will try a few and if I find it good I will post them.
Thanks.
Kavitha Ravi

[Sowmya]

This dish is the TN equivalent of poricha kuzhambu/kootu.

Mulagootal

ingredients:
compatible vegs:ash gourd,chayote squash(chow,chow),snakegourd,raw plantain-1 cup
cooked thoor dhal-1 cup
coconut- 3tbsp
jeera-1 tsp
dry red chillies-2-3

proc:we gen use one veg at a time..Boil the veg with turmeric and salt.
grind;coconut,jeera and chillies into a fine paste.Add to the cooked veg and mix well,heat for some more time,finally add cooked dhal and reqd amount of salt.Season with mustard seeds,urad dhal and curry leaves.

Consistency should be like sambar..if it is a little watery can add rice flour-1tsp mixed with water to form a thick paste and mix it well with the kootan..This rice flour option should gen be your last choice..only if required.

Since this is a mild preparation.. suitable accompaniments can be a slightly spicy curry.Gen preference in palakkad is "Pulikaichal" or "Vendakai puli pachadi" or "Tomato thayir pachadi" or "thengai puli thogayal".


variation:alternatively you can use cooked moong dhal and thuvar dhal in equal proportions.
you can also use cabbage to prepare the same.(I use cabbage+lima beans combo) and it tastes great.

you can use sambar powder in case you want to omit coconut+red chillies when grinding.. the remaining ingredients are the same.

[a_gopinathan]

hi sowmya, nice to see the recepie. We too make it with one vegetables at a time and we call its as erissery :-)) we make it with drumstick or drumstick leaves also

[kavithasenthil]

Dear Kavitha Ravi,

It is nice to c lots of recipes posted by u in ur ml's thread. I accidently got that link. Now it is good to have new thread in new hub. I have not tried any of her recipes. But will try them soon. tks.

[R]

Hi pearl,

Tried yr version of erisseri today and it was nice and different .

Thanks

[a_gopinathan]

hi sowmya,

what lima beans you use for mulaguttal? i mean fresh ones or frozen ones? i have seen the frozen ones in my local grocery store, but i have never used it before.

Thanks
Anju

[Sowmya]

Hi Anju
I use the frozen ones... thaw and boil with cabbage..It becomes very soft.

regards
Sowmya :D

[a_gopinathan]

thanks sowmya, i"ll definitely try this in the weekend :)

[Shoba]

Hi all!

I'm going to share with y'all a recipe from Pattambi, Kerala. It's not Pattanmaar cuisine, instead it's Neichchoru served during Maaplamaar (malayaali muslim) weddings. Please follow all quantities to the exact measurements for the right texture. You will also need a fairly heavy bottomed vessel with a snug fitting lid. This Neichchoru will serve 4 very hungry people or, 6 people who want to finish off the meal with curd rice ;-)! Here goes:

Basmathi rice- 500ml, wash and let it drain
Ghee- 3 table spoons
Kismis- 2 1/2 table spoons
Cashewnuts- 2 1/2 table spoons
Onions- Medium sized- 4, peeled, washed and chopped finely
Cinnamon bark- 5cm length, broken into smaller pieces
Cloves- 5
Black peppercorns- 20
Salt- To taste
Saffron- A pinch, dissloved in 2 teaspoon milk
Water- 1 litre

Fry and keep aside:

On a low-medium heat, heat ghee and one by one fry and keep aside cashew and kismis. Fry the cinnamon, cloves and black pepper corns until fragrant and keep them separately from the cashew & kismis.

Now fry onions until they are translucent (do not brown) and then add the well drained Basmathi rice. Fry until the grains turn a creamy ivory colour. Make sure none of the grains get burnt. Add water and salt, turn up the heat, bring the mixture to boil.

While the mixture gets to boiling point, collect the cinnamon, cloves and black peppercorns and tie them up in a small kizhi ( a small pouch).

Stir the mixture in the vessel and make sure nothing sticks to the bottom and sides, drop the spice-kizhi, cashew & kismis, mix well, lower heat- lower than simmer-put a towel on top of the vessel and close it tightly with the snug fitting lid.

It takes about 10-15 minutes for all the water to get absorbed and for the rice to get cooked. If at all you find the rice slightly under cooked, sprinkle 1/4 cup of water, and without stirring the rice mixture, continue to cook till done.

Once the rice is done, put off fire. Check for salt. If not enough,then dissolve required amounts of salt in a little bit of water and sprinkle uniformly, followed by the saffron in milk mixture and very, very gently mix it all up. Close the lid with the towel and let it sit for atleast 30-40 minutes before serving.

Notes:

1. While cooking, I prefer to keep the fire in low-medium. Do not be in a rush to cook coz it will end up adipidichufying!

2. The secret of the kizhi: I dont like to bite into whole spices..and therefore experimented with tying them up in a clean muslin cloth (old clean veshtees would do just fine actually) and allowing them to ooze flavour into the dish. I discovered that many people preferred the "alluring hint of spices" instead of the "in your teeth spices". Ultimately, it's a personal choice, so do give it your own twist.

3. I usually do not use an electric rice cooker. However, I found that after cooking rice varieties like this, and after it has sat in it's original cooking pot for an hour or so, it's good to transfer the contents to a cooker and keeping the button on at "keep warm". From time to time, just spray the rice with a bit of water, and press "cook". The rice never gets over cooked, but instead becomes soft and moist.

4. At 3 table spoons, the neichchoru didnt have an over powering taste of ghee, but a pleasant aroma of ghee.

5. Water content & the trick of frying rice and mixing: Do give it a gentle hand, coz the beauty & success of rice varieties lie in their taste as well their looks-i.e. unbroken grains of rice. As for water, I personally prefer to under estimate than over estimate, as the latter leads to the kozhanju look-mushy consistency.

6. Great accompaniments: Vendakka thair pachidi (Sowmya, were you the one who gave this recipe?), a nice thoren (kerala style stir fried veg) and pappadams. Any curry varieties would clash with the already heavy tasting neichchoru, but then again, it's just my preference.

Hope y'all enjoy this dish as much as I did, and thanks to my child hood friend's ummah (mother) for guiding me and helping me quantify her kannalavu-kaiyalavu :-)...

Shoba

[a_gopinathan]

thanks shoba, for the neychoru recepie...i"ll try this week.

sowmya, i tried the lima beans + cabbage erriserry. it came out pretty well. thanks for the recepie

[Sowmya]

Since this mulagootal is a mild preparation.. suitable accompaniments can be a slightly spicy curry.Gen preference in palakkad is "Pulikaichal" or "Vendakai puli pachadi" or "Tomato thayir pachadi" or "thengai puli thogayal".




Hi
I am posting a couple of pachadi varieties suitable for mulagootal

Tomato Thayir pachadi
tomato-1 ripe big
curds-1 cup
mustard-1/4 tsp
green chillies-3-4 (adjust acc to spice levels)
coconut-2tbsp

Slice tomato into fine pieces.keep half aside.
Grind:coconut,1/2 tomato,mustard,green chillies.
Mix the ground ingredients with curds and salt.Add the remaining tomato slices just before serving .

Vendakai puli pachadi
Vendakai (lady's finger)-1/4 kg
tamarind extract from a lemon sized ball
mustard-1/4 tsp
green chillies/dry red chillies-3-4 (adjust acc to spice levels)
coconut-2tbsp
mustard,urad dhal for seasoning
jaggery- a small piece

Cut and Deep fry ladies finger with salt,turmeric.Season with mustard and urad dhal.Add the tamarind extract.
Grind:coconut.mustard,green chillies/red chillies.
Mix the ground ingredients with the ladies finger,tamarind extract and heat for a while.
Finally add a small piece of jaggery

[Sowmya]

Hi shoba
That is an awesome recipe and your presentation of the same is excellent. :D
What would be your choice of thoran for the 'neichoru" and what is your style of preparing thoran?Please do post a recipe for the same.

Regards
Sowmya

[Shoba]

Hi shoba
That is an awesome recipe and your presentation of the same is excellent. :D
What would be your choice of thoran for the 'neichoru" and what is your style of preparing thoran?Please do post a recipe for the same.

Regards
Sowmya

Sowmya,

Thank you for your compliments!

Usually, when I make prepared rice varieties, I avoid starchy vegetables as a side dish to avoid overwhelming the body. So it's either a cucumber pachadi & vendakka thoren combination; or for the above, which I did the vendakka pachadi, I made brinjal mezhukkuvaratti and cabbage thoren.

Brinjal Mezhukkuvaratti (mezhukku refers to oil and varatti means to stir)

I use the small variety of brinjals. Try to pick same sized ones, so that the veg not only gets evenly cooked, but also look pretty! Anyway...quarter these and put them in water to avoid oxidation (turns rusty brown). Once all the veg is cut and immersed in water drain, sprinkle salt, chilli powder and turmeric, and mix thoroughly so that all the white portions of the brinjals are coated evenly. Cover and let it sit for about half an hour.

Burst mustard in coconut oil (yes, coconut oil, dont worry your cholestrol wont shoot up!), add brinjal, give it a good stir so that all the mustard seeds stick to the veg, lower flame to really low, cover pan and let it cook. Stir once in a while.

Once it's done, sprinkle coriander powder, mix well and serve.

Note: Coriander powder is made from powdering fresh coriander seeds, without broiling or frying. Gives a good flavour to dishes. Same for Cumin powder and Pepper powder.

I havent given any specific measurements for the above dish, but suffice to say that despite it's name "mezhukkuvaratti", the amount oil I use is max a teaspoon, just enough to burst the mustard seeds.

I discovered that by "marinating" brinjals, and other stir fry veg like potato, chembu etc., it gives a good and even coating of the powders we add, plus saves cooking time and use of less oil as well.

Cabbage Thoren

Cut cabbage into quarters and wash the insides of these big chunks and allow to drain. This way you will find your cabbage dish tasting cooked but at the same time not soggy but firm.

Once drained, cut so that it looks like shredded cabbage. Chop green chillies. Salt to taste, just a pinch of turmeric, pinch of kaayam, mustard seeds and uzhunnu paruppu and 1 table spoon grated coconut (for a medium sized cabbage).

Burst mustard seeds in just enough coconut oil, add uzhunnu and green chillies and when uzhunnu begins to turn light brown, add cabbage. Stir well, add salt, turmeric and kaayam, mix well, turn flame down to very low, close the pan and let it cook. Once done, add shredded coconut.

I prefer not to add onions & garlic to vegetables..but there are regional variations in Kerala where these are added while stir frying vegetables. So do add them if you must, after the mustard-uzhunnu-green chillies step. Make sure that onions arent browned, but translucent before you add vegetables.

Sometimes I add a powder mixture of broiled uncooked rice-dry chillies-uzhunnu which gives the veg a nice nutty flavour. Especially nice for vegetables like raw, green papaya. And for this I add onions and a rough paste made of coconut, green chillies & cumin.

I like to use coconut while cooking. Anything in moderation is fine, me thinks!

Shoba

[gvb]

Shoba can u tell me if Thoren is like curry?

[a_gopinathan]

hi gvb,
thoran is a dry vegetable with shredded coconut. i guess its equivalent to poriyal in tamil.

[Niranjana]

No, Thoren is a dry veg side dish.

[Shoba]

Shoba can u tell me if Thoren is like curry?

Interesting question gvb.!

Thoren, is stir fried vegetable, with shredded coconut. The texture is dry, as in, it has no gravy what so ever. Yes, it is the euivalent of the TN Poriyal.

Coming back to "curry", the Iyer community refers to thoren/poriyal as curry.

Hmm, so the answer will depend on your origins :D !

Shoba

[gvb]

Thanx Anju and Niranjana for ur replies.

Thanx to u Shobha..I will take Thoren as "poriyal" itself..Thats wat i meant by curry..!! :)

GVB

[Sowmya]

Hi GVB

thoran=thengai potta curry :roll:

[gvb]

Thank u sowmya..If u say erisseri,upperi,thoren l can't understand the equivalent of it to TN dishes.

[Sowmya]

Thogayals

1. thengai puli thogayal
****************************
This dish is a combo of thengai & paruppu thogayals and is very tasty.


ingredients:
urad dhal-2 tbsp
dry red chillies-4
asafoetida- a small piece
curry leaves-8-10 nos
dessicated coconut-3 tbsp
tamarind- a small lemon sized ball

proc:Fry all ingredients excluding coconut and tamarind in oil till golden brown.Grind all the ingredients with salt,little water into a fine smooth mixture.
Note:Add the tamarind as it is,do not prepare an extract.

2.mathan(parangikai) thogayal
*********************************
ingredients:
urad dhal-2-4 tbsp
dry red chillies-4-6
asafoetida- a small piece
mathan(parangikai)- 250 gms or in US you can use acorn squash/calabanza squash(ripe)-1 small
curry leaves-8-10 nos
tamarind- a small lemon sized ball

proc:
Grate the squash or cut into fine pieces after removing the outer skin.saute in oil along with curry leaves till the squash becomes soft.Fry all other ingredients seperately excluding

tamarind in oil till golden brown.Grind all the ingredients with salt,little water into a fine smooth mixture.

[padmasini]

Do we get achu vellam in Indian or american stores?

[Sowmya]

Hi padmasini
you can get vellam in indian grocery stores

Regards
Sowmya

[Sowmya]

Hi friends
I tried "keerai chundal"(page 5 ) using Kales greens and the taste was very nice.. :thumbsup:

Regards
Sowmya

[bhargavi.raj]

Hey sowmya,
I tried ur Parankai togail.I also added some onions and sauted along with the mathan. It was really good. Something different. Usually we make all togail like this but never made one using parankai.
Thanks
Bhargavi.Raj

[Sowmya]

Hi bhargavi
Good to know the outcome...We use mathan liberally.. in sambar,vathal kuzhambu and also curry.My MIL prepares Mathan kootu. :D
Regards
Sowmya

[Seethab]

Hi Sowmya:

Please post the mathan kootu when time permits. Isnt it also using karamani?

thanks

Seetha

[Sowmya]

Hi seetha
The dish my MIL prepares is "Parangikai paal kootu" a Thanjavur dish.Please let me know if you want the recipe for the same.

Regards
Sowmya :D

[Seethab]

Please do post it Sowmya!! thanks

Seetha

[Kavitha Ravi]

Dear Sowmya, have you tried parangikai (mathan) skin thogayal?
Scrub and wash the skin. Slice it finely,and do it as you do the mathan thogayal.
Kavitha Ravi

[Sowmya]

This is a typical Tanjore dish..

parangikai paal kootu

ingredients:
tender parangikai(preferable)-250 gms
jaggery-a big lemon sized ball
coconut milk-1/4 cup
rice powder-1tsp
salt
seasoning-mustard + urad dhal+red chillies-2

proc:
Remove the skin of parangikai and cut into fine pieces.Season mustard , urad dhal and red chillies in a kadai and cook the veg with sufficient water and salt.Add jaggery and allow the ingredients to
mix well.Add the rice powder dissolved in water(dissolve the rice powder in very little water to form a thick paste) and mix well.Add coconut milk finally,heat briefly.Can add curry leaves

too.The final taste should be.. a mildly sweet dish,so add jaggery accordingly.

[Sowmya]

Hi kavitha
Will def try and let you know.It's a welcome suggestion :idea:
being able to use the veg completly without discarding the outer skin

Regards
Sowmya

[Seethab]

Thanks Sowmya. Will def try it!!

Seetha

[Sowmya]

Just a small deviation from palakkad recipes..Thought will post a couple of variations in "Vathal kuzhambu" I learnt from my MIL.

Hope you enjoy the same

regds
Sowmya

1.KADALAI KUZHAMBU
ingredients
tamarind-a small lemon sized ball
mustard seeds
channa dhal-2 tsp
asafoetida,turmeric,curry leaves -a few
broken red chillies-3-4
sambar powder-1-1/2 tbsp
cooked kabuli channa-1/2 cup
vegs suitable:brinjal,bittergourd,fresh manathakkali or chundakkai(slightly crushed)-1/2 cup-(use one veg at a time)
thick coconut milk-1/2 cup
proc:
Soak a lemon-sized tamarind in water and extract the thick juice . Pour 2tbsp gingelly oil in a kadai and heat it. Add 1sp mustard seeds and when they splutter, add 2tsp channa dhal , 2 spring curry leaves, a small piece of asafoetida and 5 red chillies. Add the veg and fry them on slow fire for a few minutes. Pour the tamarind extract, enough salt, 1sp turmeric powder and sambar powder,kabuli channa. Mix well and let the kuzhambu simmer for some minutes until the desired consistency and till veg is completly cooked.Add coconut milk finally and boil very briefly.Can also add a small piece of jaggery.(optional)

[Urmila]

Hi Sowmya,

Tried your recipe of keerai chundal, it was a knock-out taste !! Never imagined such a simple recipe would taste this fabulous, with the flavour of the palak intact . Was a great change from the usual gravy items I make with palak. Thanks for sharing .

I have a basic problem while deep-frying the kerala pappadoms, it just puffs up in places and then, these puffed up becomes very soft like cloth & not at all tasty to eat. I've tried frying for little longer time, but the papadoms become very brown. I fry the regular lijjat papads without any hassle, but how to get them crisp, cream coloured pappadoms, as in restaurants. Hope you can suggest the correct method please ? Thanks.

[Sowmya]

Hi Urmila
Thanks a lot for your feedback on "keerai chundal".I normally prepare it with more kootan/kuzhambu.
Regds "pappadam".. the pappadams need to be fresh.The older it gets.. it begins to turn red/brown.Do you transfer them immediately to a air tight container with lid after frying and draining oil?Cos the more it is exposed to air it loses crispness quickly.

Finally I repeat...it all depends on how fresh the pappadums are.The newer the stock.. better the taste. :D

Regards
Sowmya

[Urmila]

Hi Sowmya,
Thanks for replying. But I bought fresh packets only, as prod. date was only 9 days earlier & expiry date was 4 months away !! I regularly buy my other Indian pickles, wafers etc. with that shop only. I had earlier tried one brand called 'Popular' appalam, which was Tamil style, thin & crisp. The ones which puffed up & went soft were the 'Royal' & 'Jubilee' brand of Kerala Pappadams. [ONly these 2 brands were available]. Yes, I did store in a proper container. Any ideas what to do ?

I would like to try your recipe of Chenai Mashiyal, looks easy. But what veg. other than Yam we can use ? We tried on 2 earlier occasions, a yam vada & a yam poriyal recipe, but our tongues/ mouth/throat were very itchy. Had to throw away the dishes. Since I don't know how to buy yam that doesn't itch, I stopped using in my cooking. So, hope you can suggest some suitable vegs.
Thanks,
Urmila.

[Shoba]

Urmila,

Pappadams flop when they are not sufficiently dried in the sun. If you can spread a few out in the sun, and then fry them you will see the difference.

Sorry to barge in Sowmya...

Shoba

[R]

Adding baking soda might be a reason for appalam's texture.

Have you tried frozen chenai-lakshmi brand, if you are in USA ? Though the taste will not be like fresh one, but atleast, will be free from itchiness; tried many times chenai curry or eriseri and it is worth for people those who love chenai.

Heard people telling that malabar chenai is very good in taste (bright yellow color). Few days back, heard Mrs.Revathy telling picking plain yam(without any knots) will be easier to cook than the other ones.

I dont know what are all the vegetables people from Palakkad substitute. But, my mother uses mulai keerai, banana flower which is the best combination for MASIALS. Other options are methi keerai, arai keerai and chow chow.

Hope sowmya will not bother my interruption..Thanks for understanding.

[Sowmya]

Hi R,Shoba
There is no need at all for you to feel that I may view your opinions as an interruption.. Not at all.
In fact I have learnt more from such posts..So lets continue this healthy trend.. :lol:

Regards
Sowmya

Urmila
I totally agree with R regds Chenai... and we too use all types of keerai for mashiyal (mulai keerai frequently) other than yam.
If there is something more.. will let you know.

[Sowmya]

In this kuzhambu we don't add sambar powder,instead substitute it with powdered dhals .The taste is very good and fresh.

2.Race kuzhambu
ingredients:
channa dhal,moong dhal,urad dhal,thuvar dhal-1tsp each
asafoetida-a small piece
dhania-2 tsp
tamarind- a small lemon sized ball
pepper-6-8
methi seeds-1/ 2 tsp
raw rice-1/2 tsp
dry red chillies-6
green chillies-4-6 vertically slit
gingelly oil-10 tsp

vegs:brinjal or ladies finger.Drumstick-last choice
proc:
Dry fry methi seeds and rice seperately and the dhals,dhaniya,pepper,red chillies with oil till golden brown.Make a fine powder of the above.Saute the veg and green chillies well in oil.In a kadai heat oil season mustard,curry leaves.Pour the tamarind extract,add salt.Add the powder slowly stirring continously to avoid lump formation.Once it begins to boil Add the veg and mix well.Once the veg is completly cooked remove from fire.

Note:Raw Rice is optional if you are preparing the kuzhambu in small quantities.

[Seethab]

Hi Sowmya;

Please clarify for the race Kozhambu should I use dhania, red chilles and pepper for the powder or seasoning?

thanks

Seetha

[Sowmya]

Hi Seetha
Thanks for pointing out.. I had missed out on those ingredients..
You need to fry them in oil too,
I have updated the recipe now.Please see the same.

Thanks
Sowmya

[Shoba]

Sowmya,

How does one pronounce "Race" in the recipe given. I have tried this dish from Meenakshi Ammal's Samaithu Paar book. Always wondered what the word is. Any ideas?

Shoba

[R]

Hi sowmya,

that was so generous of you.

From my experience, would like to keep a suggestion about adding rice. Though we add nicely ground rice to make the kuzhambu thicker, it is always better to add rice flour, guess.

Becoz, have seen in many kuzhambus that the ground rice will stay as a cooked rice(rava kurunai) at the bottom of the kuzhambu which will spoil the taste(my opinion, purely).

If it is ok, that is fine. Otherwise, pls keep rice flour as an option. Of course, both of the purpose will be the same.

Thanks and Bye.

[Shoba]

Hi R!

In order for the rice not to end up at the bottom of the kozhambu, fry (or broil as the case may be) the rice along with the rest of the ingredients and grind them all together. Some how the varuththa ari gives the dish a special taste...

Shoba

[R]

Actually, Shoba, recently tried grinding raw rice with other ingredients for kuzhambu & mor kuzhambu; maybe not becoz of frying(that was the basic procedure).

Of course, have tried dry frying the rice with other ingredients for many curries. Certainly, fried items will give a better taste. I even prepared this race kuzhambu some years ago, but, forgot the texture.

Anyways, will implement yr method and let you know.

Thanks.

[Sowmya]

How does one pronounce "Race" in the recipe given. I have tried this dish from Meenakshi Ammal's Samaithu Paar book. Always wondered what the word is. Any ideas?


Hi Shoba
I had the same doubt too.After a lot of thinking I assumed that this spelling is the most suitable one for the name of the dish.absolutley no idea why it's called so. :lol:

[R]

Sowmya, I too have written the same spelling in my note.

Maybe, the kuzhambu is prepared in a faster & simpler way when compared to the other sambars, could that be(that is how I assumed)??

[Seethab]

Hi Sowmya:
Made race Kuzhambu today. It was different and tasty. May be it will make people run instead of taking a nap after a good meal hence the name 'race' as its spicy. :))

Seetha

[Sowmya]

Hi seetha
Good to know the result of "race kuzhambu".probably your hunch is right.. :lol:
My husband asked me "Will I start racing like a horse after I eat this?"when he had it for the first time..
Anyways.. we enjoyed the dish

Regards
Sowmya

[gvb]

Hi Sowmya
Made Mulagootal with cabbage and Lima both being my fave.My Husband and i both liked it very much and the taste was great.
Thanx,
GVB

[Sowmya]

Hi all
Back to the pavilion with more palakkad recipes.More kootan which we prepare on a regular basis is simple and has minimum ingredients compared to what is prepared on festive occassions using soaked dhals,dhaniya etc.
Here is the recipe of the same..
The major difference b/n TN and palakkad more kootan is the liberal use of pepper and green chillies in this dish to give the flavour..

Please give it a try and let me know your comments..

18.Morekootan/More kuzhambu


Ingredients
vegs:cut pumpkin(poosanikai),chepankizhangu,ladies finger-1 cup
slightly sour buttermilk-3 cups
rice flour-2 tsp

to grind:
coconut-3-4 tbsp
jeera-1tsp
green chillies-3-4(acc to spice levels)
peppercorns-1 tsp
(grind into a smooth paste with sufficient water)

seasoning:
mustard
methi seeds-1/2 tsp
curry leaves-a few
red chillies-optional

proc:
boil the veg with turmeric and a pinch of salt.In case of ladies finger fry with salt and keep it aside.In a kadai add the vegs and ground mixture and allow it to blend well.Add rice flour to
buttermilk,mix well and add to the boiling mixture.Lower the flame ,stir continously to avoid curdling of buttermilkAdd sufficent salt..Once a couple of bubbles appear remove from fire.Add
the seasoning finally.

Note
1.can add ginger(to list of items to be ground) in case the veg is chepankizhangu.This is optional.
2.seasoning with red chillies is also optional.. we do it only if the spice level is very mild.
3.Mildly sour buttermilk gives a knock out taste..if not possible fresh buttermilk is fine.

[Sowmya]

Hi GVB
Good to know the outcome.Keep trying more recipes and let us know. :D

Regards
Sowmya

[Sowmya]

I have given my version of morekootan.Looking forward to more varieties.. variations, suggestions.

Regards
Sowmya

[R]

sure, sowmya..starting from me..tried mor kuzhambu by adding simple sundaikai vathal; yum yum it was. Other than that, well fried capsicum and eggplant will also go with this kuzhambu.

If you add a tsp of mustard while grinding, will increase the taste.

My mother grind soaked thoor and channa dal, ginger(she always adds), dhania, green chillies, coconut with half tomato which gives a good taste. Adding dals is optional.

For starters, blend curd or buttermilk in the blender or simple fork and add turmeric, salt and the ground paste; mix with hands well so that you dont have to stir when it is on the stove. And importantly, for mor kuzhambu, one is not supposed to close the vessel till it is cold unlike we do for sambar or rasam.

During ceremony(srartham days), she would not add coconut or dhals or even chillies; simple pepper, jeera and some more ingredients which is also equally good.

[R]

One of my friend is Iyengar; she uses dhania, urad dal, methi seed, red chillies and hing-fry and grind with green chillies & coconut. Rest are same.

[Sowmya]

If you add a tsp of mustard while grinding, will increase the taste.

And importantly, for mor kuzhambu, one is not supposed to close the vessel till it is cold unlike we do for sambar or rasam.



Hi R
These tips are very useful and interesting.. will implement the same..

Thanks.

meanwhile I will post another variation on Morkozhambu soon.

Regards
Sowmya

[bhargavi.raj]

Hi Sowmya,
Herez My version of Moor Kuttan,We call it Takali Moorkuttan. I like to serve it with Potato Fry and Fried Papadums.

TAKALI MOORKUTTAN.
You will need,
Large Tomatoes (Ripe) finely chopped - 2cups
Curd/buttermilk 1cup
salt

for the tempering
Coconut oil/any oil or ghee 2tsp
mustard seeds 1tsp
urad dal 1/2tsp
curry leaves 4-5
Red chillies 1-2
tumeric powder 1/2tsp


Grind together
coconut 2tbsp
Methi seeds (soaked for 10mins) 1/2tsp
hing a 1 tsp
green chillies 3-4
jeera seeds 2tsp
ginger 1tsp grated
Pottukadalai or chutney dal 1tsp(This will give it a nice taste also thickens the kuttan)

grind the above into a smooth paste.


Method
Heat a kadai,add the tomatoes,with 1/2cup of water,some salt and cook it until mashed.
Add the ground masala to the curd along with 1/4cup of water.
mix well.
as soon as the tomatoes are pulpy add the mixed masala and add more salt if needed.
allow it to boil and reduce and simmer for 3mins after it has boiled.
Put off the flame.
temper the ingredients mentioned in oil and pour it over the kuttan.
cover immediately .
serve hot with rice.

Hope you'll like my version too!

Bhargavi.Raj

[di]

I have given my version of morekootan.Looking forward to more varieties.. variations, suggestions.

Regards
Sowmya

hi Sowmya,
we make, in addition to the usual varieties of mor kootan, okra mor kootan(different version than posted above) and also uppucharu( a variety of morkootan with toor dal roasted and added while grinding)!

[Sowmya]

we make, in addition to the usual varieties of mor kootan, okra mor kootan(different version than posted above) and also uppucharu( a variety of morkootan with toor dal roasted and added while grinding)!

Hi di
Do share those recipes with us please..my second version of morekootan involves roasting toor dhal too.Looking forward to your recipes.. :D

Regds
Sowmya

[Sowmya]

Hi bhargavi
It's nice to see your version of morekootan..What will the colour be?Will there be a nice reddish tinge?
Thanks.. will try and let you know.

Regards
Sowmya :D

[R]

When sufficient amount of buttermilk is not there, can add tamarind with the existing b.milk and proceed which is an another version of mor kuzhambu.

[bhargavi.raj]

hi sowmya,
Yes the color will be yellowish orange. And the taste will be tangy and sweet.. try and post in ur reviews.
Bhargavi.Raj

[di]

we make, in addition to the usual varieties of mor kootan, okra mor kootan(different version than posted above) and also uppucharu( a variety of morkootan with toor dal roasted and added while grinding)!

Hi di
Do share those recipes with us please..my second version of morekootan involves roasting toor dhal too.Looking forward to your recipes.. :D

Regds
Sowmya

hi di,
sure! i will post the recipes soon but i will not be able to post exact measurements as i use "kai alavu" !

[Sowmya]

Hi Di
Sure.. looking forward to your recipes.."kai alavu and kan alavu" is absolutley fine with me..

Regards
Sowmya :D

[Shoba]

Hi all
1.can add ginger(to list of items to be ground) in case the veg is chepankizhangu.This is optional.


Makkalay!

The reason for adding ginger if chembu (chepangkizhanggu) is used is to counter it's vaayu properties. Infact, the use of 'fresh spice' like pepper & green chilles is to balance the properties of pulichcha-thairu (sour curds).

Ithu Home Science Dept-lerndhu varalai :D ...instead, from an 89 year old fiesty muththashi (grandma).

Shoba

[Urmila]

Hi Sowmya,
I made Mashiyal with palak and it was very very tasty, enjoyed very much. But colour was not green, it was brownish [due to imli ?] is that how it will be ?

Your recipe for bhajiya with dosa batter looks interesting, can you tell the correct proportion of besan to be added to the batter ? Can any other veg. be used ?

Thanks & Bye,
Urmila.

[Sowmya]

Hi Urmila
Good to know the outcome of keerai mashiyal.This colour is definitely because of imli.(looks like you prepared keerai mashiyal using chenai mashiyal recipe right?)..
There is another recipe for keerai mashiyal which I have already posted.. preparing it in that manner will give a nice green colour.
:D

Regards
sowmya

[rain]

hello all,

since there is an ongoing topic of morekutan going can i slightly deviate and request u how to make good 'more'(buttermilk)?i seem to get good 'thayir'(curd)but not the taste and consistency of thin watery 'more'.i use low fat or fat-free milk.

sorry if the problem sounds over-simplistic,but your suggestions will be of real help.thanks in advance!

rain

[R]

Try with hand blender and blend in the curd; you will get a thick consistency of butter milk. By adding water in the same, blend again, will get a even consistency of "neer mor".

[di]

Hi Di
Sure.. looking forward to your recipes.."kai alavu and kan alavu" is absolutley fine with me..

Regards
Sowmya :D

hi sowmya,
here goes!

Vendaka Mor kuzhambu:

okra- 4-5 sliced into 1/2 inch pieces
tamarind- large marble sized ball-soaked in water and prepared
vendayam-abt 3/4 teaspoon
red chiles- 3-4 (may reduce or increase)
coconut
mustard
curry leaves
salt
turmeric powder
mor/buttermilk

cook the okra in the tamarind water with salt and turmeric. the tamarind water shld not be too watery-(the end result will not be correct consistancy). in a little oil fry the vendayam and red chiles till golden brown. add fresh coconut and grind to a smooth paste.
mix the paste with mor and keep aside. once the okra has cooked and the required thickness had been reached add the prepared paste. do not boil. once the "mochu" has come switch off. heat little oil , add mustard ,curry leaves -one mustrad sputters add this to the mor kuzhambu. serve with rice and poriyal!

[di]

Uppucharu:

toor dal- abt 1.5 teaspoon
red chile-3
green chile -1 or 2
coconut
curry leaves
mustard
marthankali/chundaka vathal
salt
mor

fry the toor dal and red chiles in little oil till golden brown.add coconut,green chile and grind into a paste. mix with mor and add salt. heat oil add mustard,curry leaves, and vathal.once the vathal puffs up add the prepared paste and in simmer for few secs.do not boil. serve with rice and poriyal and pappadum!

[R]

Hello Sowmya,

Prepared pappaya vada without grated pappaya but, with other ingredients a few days ago and it was so good. The next day, made it like a small bonda and that was also good to taste with a little sourness.

Thank you for sharing..

[Sowmya]

More kootan type-2

This elaborate :!: type is prepared on festive ocassions..

The variation is wrt to grinding & soaking ingredients.. the proc of preparation remains the same.

fry in oil till golden brown:
thoor dhal-1tsp
redchillies-1 or 2
methi seeds-1/4 tsp or less(excess may lead to bitter taste)

soak:(for about 1/2 hour)
chana dhal,dhaniya,raw rice-1 tsp each
a small piece of ginger
jeeragam-1/2 tsp
green chillies-2-3 (soaking green chillies is optional.. can add as it is)

Blend all the ingredients.. fried and soaked together with coconut-3-4 tbsp and proceed.

[Sowmya]

Hi Di
Thanks a lot for the recipes.Can you keep posting more recipes as and when time permits?Would like to learn your type of palakkad cooking as well.

Regards
Sowmya :D

[rain]

hello R,

tried buttermilk ur way.it works out well.earlier i was whipping it but blending does the trick.Thanks!

rain

[di]

Hi Di
Thanks a lot for the recipes.Can you keep posting more recipes as and when time permits?Would like to learn your type of palakkad cooking as well.

Regards
Sowmya :D

hi sowmya,
sure i will post more recipes...
do u make "aracha kalaki"?- not excatly mor kuzhmabu but similar ! tastes great...will post recipe if u want.
also wanted to let everyone know abt the correction for vendayam quantity in the vendaka morkuzhmabu.( i have edited it now ).

[Seethab]

Hi Di:

Who can resist them? I have eaten mango and nellikai. Pls post them.

Seetha

[Sowmya]

Hi Di
Its' my favourite too.I love it and prepare it when cooking has to be done in a jiffy.We gen prepare it with "kanni mangai" or nellikai if available.. else without those(inga appadi thaan chamaika mudiyum :cry: ).
Do post the recipe and I will post my version too ASAP.

Regds
Sowmya :D

[kavithasenthil]

found nellikai in pick n save couple of weeks before near berries.

[Pooh]

I have bought frozen nellikaai from indian stores. Ashoka brand

[R]

Hi Sowmya,

Have a couple of requests..

one, how do u make sembu mezhuguvarati?

two, can u post the recipe for adai, the one palakkad people makes with black urad? My palakkad friend made this, but it was very hard to eat! Is that how the texture will be?

Pls clarify whenever you are leisure..

[Seethab]

Hi R:

Sowmya I hope you dont mind me replying to R's query.

Its kinda hard texture as its only rice and urad dhal and very little of other dhal. If the black husk urad dhal is used the texture would be a little softer. If you interested I can post that.

Thanks

Seetha

[R]

If the black husk urad dhal is used the texture would be softer

Seetha, am little confused with the above statement. So, pls do post yr recipe and hope that will clear my doubt.

Thanks and anticipating yr reply.

[Sowmya]

Hi R
This is our version of Adai..

Adai:

ingredients
Raw rice- 1 cup
thoor dal-1/4 cup
urad dal(with husk)- 1/4 cup
Red chillies 2 to 3
pepper 1 tsp
jeera 1/2 tsp
asafoetida-1 piece
curry leaves
salt
oil-as reqd

proc:
Soak all ingredients except salt and grind into a coarse paste.Add salt.Prepare adais.
The texture of the final adai should be crisp/soft acc to your taste.Gen it's not hard.

[R]

I am so surprised to see the ratio becoz it is just quarter cup, is that all?? How the color will be becoz I remember seeing her adai color was dark.

One more point-she made that adai for karthigai which is their habit to do. And, the accompaniment she said just plain buttermilk!

Pls dont forget my other request.

Thanks and Bye.

[Sowmya]

This dish is probably a sibling of more kootan :!: .A simple dish to make and very tasty.Some palakkad dishes are named literally based on the procedure and this is one such.(arachu-blend ,kalaki-mix)

arachu kalaki

ingredients
small nellikais(goose berries)-2-3(deseeded)/kanni mangai-1 (optional)
dessicated coconut 3-4 tbsp
green chillies-3-4(acc to spice levels)
ginger-a small piece
salt
curds-1 cup

seasoning
mustard,curry leaves,methi seeds.
oil

proc:
grind nellikais/kanni mangai,coconut,green chillies ,salt and ginger into a smooth thick paste.Mix well with curds.Season with the mustard,curry leaves,methi seeds.

variations:
You can add kanni mangai(with/without) the central portion.I prefer to omit it cos it's sour/bitter at times.

kanni mangai is small unripe mangoes in brine.

[R]

Sowmya, back at home, my mother prepare this nellikai patchidi, but without mango every dvadasi as taking nellikai on that day is very auspicious!!

[di]

Hi Di
Its' my favourite too.I love it and prepare it when cooking has to be done in a jiffy.We gen prepare it with "kanni mangai" or nellikai if available.. else without those(inga appadi thaan chamaika mudiyum :cry: ).
Do post the recipe and I will post my version too ASAP.

Regds
Sowmya :D

Our version of Aracha Kalaki:

kanni manga/manga(raw green)/nellikai any one of these can be used
coconut
mor
green chiles
hing- 2 pinches
mustard
salt


wash the kanni manga (or chop a medium sized piece of green,raw mango). grind with coconut,green chile and hing. mix this with mor and salt. heat oil add mustard -when it sputters add it to the prepared mixture! (spicier the better) serve with rice.

[Sowmya]

Hi R
You will get a dark shadeof adai for sure.. the whole urad dhal has a blackish shade+ liberal curry leaves +pepper(to a very less extent) will give the colour we are looking for..

Regards
Sowmya

[Seethab]

Hi R:

I am sorry if I hadnt explained well. The recipe is almost the same as posted by Sowmya. My mother uses 1/2 cup of raw rice and 1/2 boiled rice and the recently has been adding a handful of Kondai kadalai and green gram dhat etc along with a pidi of urad and toor dhal.

The point I was trying to make is that rice is more in it than the dhals and hence the diff in the taste. Usually they mix the red and green chillies to enhance the taste. The pepper taste also can be felt while eating the adai.

Hope it helps.

Seetha

[R]

Thanks, Sowmya & seetha for the explanation.

Seetha, thought that this adai contains higher qty of whole black urad than the rice. Now, I got a picture..Thank you for that.

[Sowmya]

The natural flavour of the veg is retained/preserved cos we are not going to add additional spices/condiments to them.

Mezhukku Peratti/Mezhukku varatti
ingredients
vegs:
raw plantain,chenai(suran),beans,payar,koorkai.(you can use a combination of these vegs or one at a time)
gen combos:
vazhakkai,chenai
chenai,beans
koorkai,payar/beans

mustard,urad dhal,turmeric,salt,red chillies,oil.

proc:
Cut and boil the vegs with sufficient turmeric and salt..Care should be taken to ensure that the vegs are just cooked and not overcooked.
Drain the excess water.Season mustard,urad dhal,red chillies( make sure the chillies are split and the seeds mix with the veg cos this is the only source of spice.. no powders!) in sufficient
oil.Add the veg ,mix well and saute till the vegs are completely coated with oil and begin to get roasted.

variations:
1.Can use coconut oil to prepare the dish but my preference is corn oil or any other and finally add 1 tsp of coconut oil.
2.The process is complete when the vegs are coated with oil.. but I personally prefer a mildly roasted curry.Adds the extra flavour.

[Sowmya]

Hi R
Gen we don't prepare Chembu mezhukuvaratti like how we do with other root vegs.Chembu is prepared as roast only... the regular way with chilli powder,salt,besan/riceflour.

may be somebody else has an answer..
Regards
Sowmya :D

[R]

Sowmya..I remember reading in a very old book and it says some urad dal, chillies etc. dont remember the other ingredients.

Thanks, anyways..

[rain]

hello sowmya,

i was going thru ur posts and chanced upon the mention of chembu roast.we love chembu roast but mine does'nt come out well.can u please post a recipe for good traditional chembu roast?moreover,what will be the 'kazhangu' closest to chembu in US.there is an international mkt.with lot of roots which look like chembu but i am scared to select until i am sure.

i hope i am not bothering u too much.regards,

rain

[di]

The natural flavour of the veg is retained/preserved cos we are not going to add additional spices/condiments to them.

Mezhukku Peratti/Mezhukku varatti
ingredients
vegs:
raw plantain,chenai(suran),beans,payar,koorkai.(you can use a combination of these vegs or one at a time)
gen combos:
vazhakkai,chenai
chenai,beans
koorkai,payar/beans

mustard,urad dhal,turmeric,salt,red chillies,oil.

proc:
Cut and boil the vegs with sufficient turmeric and salt..Care should be taken to ensure that the vegs are just cooked and not overcooked.
Drain the excess water.Season mustard,urad dhal,red chillies( make sure the chillies are split and the seeds mix with the veg cos this is the only source of spice.. no powders!) in sufficient
oil.Add the veg ,mix well and saute till the vegs are completely coated with oil and begin to get roasted.

variations:
1.Can use coconut oil to prepare the dish but my preference is corn oil or any other and finally add 1 tsp of coconut oil.
2.The process is complete when the vegs are coated with oil.. but I personally prefer a mildly roasted curry.Adds the extra flavour.


hi sowmya,
koorkai! i haven't eaten it in ages! yummy vegetable! any remote chance of finding it in the US?! :?:

[Sowmya]

Hi di
Remote illai.. bright chances are there."Laxmi" Brand frozen koorkai is available.It's labelled small potatoes as well as koorkai written in malayalam. 8) right?It's quite tasty unlike some frozen vegs.

Regards
Sowmya

[Sowmya]

Chembu/Chepankizhangu roast

ingredients
Chembu-250 gms
red chilli powder-1-1 1/2 tsp
turmeric-1/2 tsp
salt-as required
besan/riceflour-1 tsp

proc:
Cook chembu and remove the outer skin.Cut into pieces.Care to taken to ensure that it is not overcooked.In a bowl/plate mix red chilli powder,salt,turmeric,besan and oil to make a smooth
paste without lumps.Coat the veg with this so that the paste is uniformly spread over the chembu.In a kadai season mustard,uraddhal in oil and add the coated chembu pieces and roast in medium /low flame till it becomes golden brown.If it is not crisp enough can add more besan/rice flour (about 1/2 tsp) directly.
The final texture should be crisp on the outer side and softer inside.

Rain
Check for the name colocasia.. it matches the looks of our indian chembu and here the chembu is bigger in size and harder than what we find in India.Truly there is no substitution to what we find back home..the indian shops generally have a better variety compared to international markets :D

[di]

hi Sowmya,
thanks for letting me know abt "Laxmi" brand koorkai! will look for it in the Indian store next time i go! :-)

[dlaxmi16]

Hi

Can anyone tell me how to make neiappam..

thanx
laxmi

[gvb]

[tscii:b908efbb5b]Hi Sowmya
Made “Morekootan” and “keerai chundal” last week and both came out really good.

GVB

[/tscii:b908efbb5b]

[Sowmya]

Neyyappam
ingredients
raw rice-1 cup(levelled)
jaggery(powdered)-1 cup(heaped)
ripe banana-1 small
cardamom powder,coconut pieces(finely cut)
ghee-as reqd
proc:
Soak rice for 2 hours.Grind it and 3/4 ths through the grinding process add the jaggery,finely cut banana slices and blend together to form a fine smooth batter.Add cardamom
powder and coconut pieces.Heat a paniyaram chatti,fill half of each hole/depression with ghee and pour the batter.once the appam is cooked on one side,use the rod(neyappa kuchi) and
flip it over to the other side.Cook till both sides are golden brown.

Note:
1.health consicious?Can use oil and ghee in combination but you will have to compromise on the taste.
2.banana is used to add soft texture to the appams.

[Sowmya]

Hi gvb
good to know that your dishes turned out great. :D

Regards
Sowmya

[rain]

hi sowmya,

made chembu roast yest.it was well appreciated.thanks to u. :)

jus a few doubts.after roasting i found the chembu pcs crisp but not very soft.could it be because a)i have undercooked the veg b)i shud be roasting at low(i kept the fire med thruout) c)shud have used more oil(i used 8-10 tsp in all). will b glad if u can address them.

regards
rain

[Sowmya]

Hi rain
Good to know that your chembu roast turned out well.
Since it was crisp on the outer side I think the quantity of oil and the medium flame were not the reasons..
Probably the chembu was undercooked.US variety Chembu is harder than indian counterparts and I pressure cook them for 3 whistles to get them properly cooked.

you can alternate between medium and low flame when cooking and oil usage is your choice.. though the general belief is more oil.. more crispier roast.I use a non stick pan and so don't use much oil.

regards
Sowmya :D

[R]

Hi Bhargavi,

Tried thakkali morkootan a couple of days back(for avani avittam) and it was simply superb. Adding more tomatoes does the trick!!

Actually I added ash gourd alongwith tomato and hence, had to add rice flour to the kuzhambu. Overall, love the flavor & color of the kuzhambu.

Thanks and Bye.

[Sowmya]

Hi all
Here's a recipe for another typical palakkad dish after a long gap..
Since we had an elaborate discussion on different types of adai some time back I am posting the recipe for "aviyal"

Aviyal
ingredients
mixed vegs:poosanikai(elavan),parangikai(mathan),chenai, vazhakkai,beans,carrot-1 cup(diced)
coconut scrapings-3 -4 tbsp
green chillies-3-4
sour curd/buttermilk-1/2 cup to 1 cup depending on whether you want it to be dry or in semi gravy/gravy form.
coconut oil-2 tsp
curry leaves-1 sprig

proc:
Cook the vegs with turmeric and salt(people prefering white variety of aviyal can reduce turmeric or avoid it totally).Blend coconut ,green chillies into a fine paste substituting water with 1 tsp buttermilk.Add the ground mixture to the cooked veg and mix well.heat very briefly.Finally add coconut oil and curry leaves,mix well,keep covered for about an hour so that the flavour of coconut oil can be felt completely in the dish.

note:
The emphasis is on sour buttermilk for Aviyal.In more kootan fresh buttermilk can be used if sour variety is not available.In case you are using fresh buttermilk in aviyal induce sourness(mild) by adding 1 tsp tamarind extract or blend 1/2 tomato along with chillies and coconut.

[Sowmya]

I have given my version of Aviyal.Looking forward to more varieties.. variations, suggestions.

Regards
Sowmya :D

[Sowmya]

Here is the recipe for the simple olan types which I prepare frequently..

Olan
type 1
ingredients
mathan(parangikai-T,pumpkin) tender one sliced into moderately sized pieces-1 cup
green chillies-3-4
coconut oil-2 tsp
salt
curry leaves-1 sprig

proc:
Boil the veg.Take care to see that it's just cooked and not mushy.In a kadai transfer the veg,add vertically slit green chillies,salt,coconut oil and mix well.Add curry leaves.
note:
Can add little salt while boiling the veg itself or add it finally.

type 2
ingredients:
mathan,elavan(poosanikai-T,ashgourd) sliced into moderately sized pieces-1 cup
black eyed beans/vellai payaru(karamani)-soaked sufficently & cooked with a pinch of salt-1/2 cup.
curry leaves-1 sprig
coconut oil-2 tsp
salt

proc:
Boil the veg.Take care to see that it's just cooked and not mushy.In a kadai transfer the veg,cooked karamani,add salt,coconut oil and mix well.Add curry leaves.Good side dish for rasam.
variation:
The same dish is prepared adding coconut milk on festive occasions

[ash_970]

Hi Sowmya,

The dishes presented by you look very promising..
my problem is... I can not understand certain Tamil terms /names used in the recipe.e.g chenai,vazhakkai

If possible can you please give the Common Hindi / English name .That would help me and others like me.

Appreciate your effort and love for cooking.

This request goes to all my food loving friends......if they can help people like me to understand this wonderful treasure of variety dishes.
In addition to this there is one more request...During my college days one of my friends mother used to give a hot tomoto chutney(paste like consistency) with Adai i her tiffin box...we used to finish all the stuff before she could start her lunch.... :lol: can any one please post the chutney recipe

Thanks..... :)

[Sowmya]

Hi ash
Sorry for the inconvenience caused..I've been under the impression that my terms were understandable till you raised a valid point..
Will surely give the english/hindi terms in future.. :)

Btw
Chenai-yam
vazhakkai-raw banana/plantain
elavan-ashgourd
mathan-pumpkin

Any other term you want to know please feel free to ask..

Regards
Sowmya

[rain]

bless u ,sowmya! u sure made me smell Onam in the air. :D :D

cud u please also post recepies for kalan,cucumber pachadi and semiya paysam that u make?

eliseri is already posted elsewhere in this thread,right?i will check that out too.

thanks and regards,

rain

[Sowmya]

Hi ash
Here is a recipe for tomato chutney..

Tomato onion chutney


Ingredients
Curry Leaves 1 Sprig
small onions (cut into half )- 1 Cup
Tomato- 1 cut into cubes
Dried Red Chillies 4 or more according to your taste
Salt acc To Taste
Coconut Oil 2 Tbsp
Water to grind
Preparation Method
Heat coconut oil in a pan and add the below vegetables and condiments except water and saute until it is brown. Later grind the mixture by adding water.

This chutney is good with dosa and idly.

[Sowmya]

Hi rain
Here is a recipe for kaalan.. it's similar to morkuzhambu.. difference is in the consistency.It's more of a curry hence final product should be a thick gravy.

kaalan
Chenai (yam) cut into cubes-1 cup
Raw Banana 1 no.-cut into 1'' pieces
Curry leaves 2 to 3 sprigs
Turmeric powder 1 spoon
Black pepper powder 1/2 spoon
Coconut oil 3 spoons
Red chillies 2 to 3 nos.
methi (fenugreek) seeds 1/2 spoon
Mustard seeds 3/4 spoon
Sour curd 2 cups
Salt to taste

grind
Coconut 1/2 Grated
Green chillies 3-4
Cumin seeds 1 spoon

proc:
grind and make into paste coconut, cumin seeds and Green chillies. cook the vegs with pepper powder, turmeric powder, salt and curry leaves using minimum water. Take care not to

over cook .Once the vegs are soft it's done,take care not to overcook or allow the vegs to become mushy. You can cook vegs directly , in a kadai/sauce pan. When done, add the ground paste of coconut and chillies along with curd and heat for about four to five minutes till it starts to simmer. Take a seperate kadai and prepare the seasonong with fenugreek, mustard and chillies heated in Coconut oil. When mustard seeds start to crackle, pour over Kaalan and immediately cover the vessel.

note:

1.The final consistency should be like a thick gravy.
2.The quantity of curds can be equal to or slightly more than the vegs ie,for 1cup diced vegs 1 cup to 1 1/4 cup curds would be sufficient to maintain the reqd consistency.
3.freshly ground pepper gives a nice taste.

[Sowmya]

Semiya Payasam
Ingredients :

Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - 1 1/4 cup more or less to suit your taste
Saffron - a pinch
Milk - a cup
Cardamom - two or three pods

proc:
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it.
Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these.
Mix well and boil for about two minutes.

variation
I prefer to cook the vermicelli in milk itself.Boil milk,allow it to cool and cook the vermicelli in milk instead of water.It gives a very nice taste.

Note
The same payasam can be cooked in a combo with javvarisi(sago) as well.

[rain]

hi sowmya,

thank u for your patience to post the recipes in detail.

jus one doubt,as u said it is better to cook the semiya in milk but mine frequently curdles.i don't boil it in advance--cud that be the reason?

regards,

rain

[Newyorker]

Can someone Please post Palghat style recipe.

[Newyorker]

Can someone Please post Palghat style recipe for fresh or marinated green pepper Kuzhambu.

[Sowmya]

Hi rain..
Yes.. using unboiled milk results in curdling at times,so please use boiled milk to prepare the same.

Regards
Sowmya

[Sowmya]

Cucumber curds pachadi

ingredients
cucumber-1 small(grated and water content removed by squeezing)
curds-1 cup
mustard-1/4 tsp
green chillies-3-4 (adjust acc to spice levels)
coconut-2tbsp

Grind:coconut.mustard,green chillies.
Mix the ground ingredients with curds and salt.Add the cucumber devoid of water and mix well.

type 2
Can avoid the grinding part and mix the cucumber with curds,add vertically slit chillies and salt.Season with mustard seeds.

[MysoreHudugi]

Sowmya,
Thought I will post similar recipies as your Curd pachadi. I make it with eggplant and tomato also.

For eggplant pachadi, roast the whole eggplant on direct gas until its skin is burnt all over the place. Place it in microwave (whole) and cook it until it is cooked inside. Let it cool and peel of the skin. Mash the eggplant and follow the same recipe as your curd pachadi.

Cooking eggplant is more like cooking it for baingan bartha.

For tomato, it is even more simpler. Take not too ripe tomatoes and blanch in hot water for 12-15 minutes. When cool, peel the skin and mash it. Rest is same as your recipe.


CI.

[Sowmya]

Hi CI
Thanks a lot for the recipes..It's nice to see the variations..will try and let you know..
BTW for how long(approx) should you microwave baingan after roasting it?

Regards
Sowmya :D

[MysoreHudugi]

Sowmya,
It depends on the size of the eggplant and the microwave power. I usually do it for 5 minutes and then keep cooking in one minute intervals till they are soft and little juice oozes out. It takes a total of around 10 minutes in my microwave for a fairly large eggplant.

CI.

[Sowmya]

Thanks CI

[R]

Hi sowmya,

Mathan is parangikai or poosanikai becoz, recently, read that it is poosanikai(so far thought that it is the former one)!!

Thanks.

[Sowmya]

Hi R
" Mathan" is pumpkin
"elavan" is ashgourd/poosanikai

Your understanding is right.

Regards
Sowmya :D

[R]

Thanks sowmya. Actually, there was this recipe for mathan patchidi which is onam special(?) and it says grinding green chillies with coconut and add tamarind water, of course, the veggie is poosanikai!!

So, during onam, which veggie patchidi you guys use to make based on the above method?

Sorry to bother you with queries.

[Sowmya]

Hi R
It is "mathan pachidi" using pumpkin.

Regards
Sowmya :D

[Sowmya]

Dear all
Wish you all a happy onam

[Sowmya]

kadala Paruppu Payasam (channa dhal)
Ingredients:

Paruppu (channa dal) - 1 cup
Jaggery - 2 cups
Coconut milk - From 1 coconut
Ghee - 2 tbsp

Cashew nuts, Raisins, cardamom powder(optional) - As required for seasoning

Method of preparation :

Pressure cook the dhal.On cooling Keep aside a handful of dhal and blend the rest well to form a smooth paste.Heat jaggery with little water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Finally add the handful of dhal which was kept separately to the payasam.This gives a nitty gritty effect to payasam and gen we like to have the dhal grains to bite into.Mix well and remove from fire.Add cardamom powder too for a special taste.

note:
If the final consistency is too thick can dilute using milk.

[NOV]

test

[NOV]

seems ok now Dev?

well, anyway since I am here....

HAPPY THIRUVONAM TO ALL MALAYALI FRIENDS!

[dev]

Yes... it's okay now...Thanks Nov...

[rain]

hello sowmya,

tried ur pachadi, kalan and morekutan. all of them were greatly enjoyed! esp.kalan was simply superb :clap:
for pachadi i used the seedless cucumber variety and the taste was so good without the bitterness. thanks a lot and i hope u had an enjoyable onam.

had some queries.in morekutan,when u blend the coconut+condiment paste in the vegs, do u need to cook the vegs in the paste for some time and then pour the buttermilk ?
i poured the buttermilk right away and felt the rawness of the paste slightly then i kept stirring and it got cooked in the buttermilk itself. end result was tasty but i thot i will learn the right procedure.sorry to bother u !

regards,
rain

[Sowmya]

had some queries.in morekutan,when u blend the coconut+condiment paste in the vegs, do u need to cook the vegs in the paste for some time and then pour the buttermilk ?
regards,
rain

Rain
yes..That's the way I prepare morekutan or alternatively you can also mix the ground paste with buttermik and then add the buttermilk to the vegs.
My preference is the first method.

[dr#]

mmmmmmmm...this sounds amazing. my family are originally from palakkad and these recipes are bringing back wonderful memories of my grandmothers kitchen.

[dev]

Hi all,

Sowmya has created an index . it's on the 4th post of page 1. pls use it for easy reference.:)

[Seethab]

Dev:
I think this thread has to become sticky. These are exclusive Kerala /Palghat recipes?

I think Sowmya has been doing a wonderful job!!

Thanks
Seetha

[Sowmya]

Hi all
Created an index for easy reference as per Dev's suggestion and only when I began creating the same I realised how actively you people have participated in this thread.
It was a nice experience to categorise each contributor's recipes and I was amazed to see how actively pearl,kavitha ravi,a_gopinathan,shoba,di,R and CI had shared their recipes with all of us with great enthusiasm and interest.Looking forward to see this thread of ours grow with more and more recipes.. and continued support from all.

Regards
Sowmya :D

[rain]

hi sowmya,

great effort for bringing all the palakkad gems from fellow- hubbers in one place.

thanks to all of you for ur perseverance and selfless contributions.it's a pleasure trying out recipes from this thread.

regards,
rain

[a_gopinathan]

sowmya,
you have done a great job by creating the index. Thanks a lot! Hope you all had a great onam! i had a great one, i was in kerala for this onam and celeberated it in the traditional way.

shall check in later and post a few more recepies which i got from my mom this time.

Rgds
Anju

[Sowmya]

Hi rain
Thanks for your compliments.Everybody has worked with tremendous enthusiasm to make this thread a lively one.Do continue trying dishes from this thread as always.

Regards
Sowmya :D

[Sowmya]

Hi anju
Good to see you back after a long gap and happy to know that you had a great onam.
Your interest is amazing.. so you have collected some more traditional recipes from your mom?That's great.
Looking forward to your recipes.

Regards
Sowmya :D