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
Printable View
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
Hello Ramanan,
Please visit the following link.
http://www.hemant-trivedis-cookery-c...ry/kaalan.html
Enjoy !!
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/f...?showtopic=556
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
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:
11.Green Gram(mung dal)Payasam
12.Sago rice payasam
13.Madhuraseva
14.Katala curry (Bengal Gram curry)
15. Pavakka Theeyal: (Bitter Gourd Masala-PuLi curry)
16.Mambazha Puliseri (mor Kozhambu)
Mr.Ramki's recipe
1.Banana Flower Poriyal
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
4.Thiruvaathira Puzhukku
5.Coconut vadai or Thenkaai Vadai
6.Vishu Kanhi
Mrs Soma's Recipes
In memory of Mrs.Soma
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
8.Kothamalli Togayial
9.Parappu Thogayial
10.Vatral Kuzhambu
11.Vatral Kuzhambu method 2
12.Potato Podimas
13.Nombu Adai
recipes by kavitha ravi
1.Ammini kozhukattai
2.sweet seedai
anju gopinathan
1.aval nanachathu
2.moloshyam
3.olan
shoba
1.Aval Vilayichathu
2.moloshyam
3.olan
4.Keerai mashiyal
5.Neichchoru
6.Brinjal Mezhukkuvaratti
7.Cabbage Thoren
8.kadala kari
di
1.Vendaka Mor kuzhambu
2.Uppucharu
3.Aracha Kalaki
bhargavi
1.takali
moorkuttan
CI
1.pachadi types
R
1.Erisseri
2.Chenai Milagu kootu
3.currymapodi
4.carrot pachidi
5.varieties/variations in Morekootan
Sowmya
sambar,rasam and kootan/kuzhambu varieties
1.Keerai molagootal
2.Arachuvitta sambar
3.pavakkai Pitlai
4.Molagushiyam
5.Spicy Tomato Rasam recipe
6.Mulagootal
7.kadalai kuzhambu (thanjavur)
8.Race kuzhambu (thanjavur)
9.Morekootan/More kuzhambu
10.More kootan type-2
11.arachu kalaki
curries,kootu and gravies
1.Puliya Kuthi Upperi
2.Erisseri
3.Keerai Chundal
4.Keerai mashiyal
5.Chenai Mashiyal
6.parangikai paal kootu (thanjavur dish)
7.Mezhukku Peratti/Mezhukku varatti
8.Chembu/Chepankizhangu roast
9.Aviyal
10.Olan
11.kaalan
thuvayal & chutneys
1. thengai puli thogayal
2..mathan(parangikai) thogayal
3.Tomato onion chutney
pachadi
1.Vendakai Thayir pachadi(lady's finger pachadi)
2.Tomato Thayir pachadi
3.Vendakai puli pachadi
4.Cucumber curds pachadi
snacks and appetizers
1.Nenthram pazha fry/toast
2.Ammini Kozhukattai
3.Neyyappam
tiffins
1.Adai
desserts,payasams,sweet
1.paal payasam
2.Semiya Payasam
3.kadala Paruppu Payasam
misc
Difference between Aviyal and more kootan
Difference b/n vellappam and palappam
Difference between pradhaman and payasam (courtesy:Shoba)
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
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
Dear Pearl
Thanks for the link. Looks interesting.
Regards
Ramanan
hi Pearl,
thanks for a very nice(nostalgic) link!
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
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
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.
Hello sowmya,
You are doing a good job. keep it up.
Regards.
rsankar.
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 dhals 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
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 Ό 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
Hello Pearl & Sowmya,
I'm glad to see different recipes.
Thankyou friends.
rsankar.
Pullikatchal Mix:
Ingredients:
1/2 cups 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
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.
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 nos.
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.
Hi pearl
Your speed is amazing... Keep up the good work.
Cheers
Sowmya :clap:
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.
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
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
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.
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.
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
hi sowmya,
do u prepare molagishium and pavakka pitla? can u post u'r version of the recipe for them?
Hi Pearl & Sowmya:
Its nice to see so many recipes. Great job!!
thanks
Seetha
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.
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..
thankyou so much gobinathan.
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.
http://www.webindia123.com/cookery/f...a/upperies.htm
http://food.sify.com/recipe.php?id=1...6&cid=13540154
http://food.sify.com/recipe.php?id=1...6&cid=13540154
Try these links & see if these recipes are useful
Pearl
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.
Hi kavitha
Thanks.You have taken real efforts to compare and verify things.This note from you encourages me.
Thanks
Sowmya :D
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.
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...
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.
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
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.
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.
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.