Dear Seethalakshmi mami I have a request.. Can you please post the recipe for "Rasakaalan"?What is the difference between "kurukku kaalan" and ordinary "kaalan"? Regards Honeybee
dear honeybee I have posted kurukkukalan in post 55. Morekuzhambu is loose[watery],Kalan is more kootu consistancy balck pepper is added.Kurukku kalan is more thicker than kalan.Kurukku means reduced.Kurukkukalan will be fresh many more months in fridge. If buttermilk left after daily use more sour[one week gatherd sour buttermilk] I used to boil it with pepper and chilli powder,salt reduced it like kurukkukalan and stored in bottle. Whenever we want, boil some vegitable and add reduced butter milk,jaggary and ground coconut.Temper with mustard, redchilli and fenugreek seeds curryleave. rasakalan I d'nt know.Thank you for your response tsseethalakshmi
Honeybee- Rasakalan for you Hello Honeybee, I found this recipe for rasakalan in a blog site (www.bhagavathy.blogspot.com). We tried the recipe and it was delicious. My mother had tasted rasakalan recently in a wedding in Bangalore and she said that this recipe seems accurate. Rasakalan seems to be a thicker ozhichukootan, something like our irupuli, but without tamarind. RASAKALAN: Ingredients: <TABLE>Pumpkin(red)100gms.Ashgourd100gmsRaw banana1 no. Drumstick1 no.Raw mango1 no.Arvi(colacacia)100gmsChena (elephant yam)100gmsTurmeric powder1 tspSalt to tasteJaggerya small pieceSour curds2 cupsCoconut1 cupGreen chillies4 nos.Red chillies4 nos.Methi seeds1 tsp.Mustard seeds2 tsp.Oil1 tbsp.Curry leaves2 sprigs Method: Wash and cut all the vegetables into cubes. Cut drumsticks into 2" pieces. Cook the vegetables, adding turmeric powder, salt and jaggery, in 3 cups of water.(this can be done in a pressure cooker). Meanwhile, heat ½ tsp oil and fry ½ tsp methi seeds and 2 red chillies. Grind the coconut with the fried methiseeds, red chillies, and green chillies, adding little curds, to a smooth paste. When the vegetables are cooked, add the ground paste and beaten curds. Allow to boil once and remove from the stove and add one sprig of curry leaves. Heat the remaining oil, add the mustard seeds. When the mustard seeds start spluttering, add the remaining methi seeds, red chillies cut into small pieces and one sprig of curry leaves. When the methi seeds turn red in color remove from stove and add to the rasakalan. (Reproduced from site www.bhagavathy.blogsite.com)
Athiresam and pudi kolkathai <HR style="COLOR: #ffffff" SIZE=1> <!-- / icon and title --><!-- message -->Hi All, Does anyone know how to make Athiresam and pudi kolkathai..
recipes u had asked for Dear Parvathy, Selamat Datang. Welcome to Indus ladies. It is a wonderful site. I saw your question about recipes for athirasam and pudi kozhakattai. If you go to the forum Home and Kitchen, you will find recipes given by different members. Please browse thru all of them since they are all good. In particular, may I draw your attention to the recipes kindly and effectively blogged by our own Cookery consultant, Mrs Chithra Viswanathan. Her recipes are awesome and you can interact with her in the ASK CHITVISH section. Pls browse thru Mrs Chithra's recipe index: http://www.indusladies.com/forums/showthread.php?t=668&page=2 Pls go thru all the headings. Athirasam is given in 'Old is Gold'. Different types of kozhakattai are also given. I hav etried both these recipes from here, they are fail proof and delicious. Happy times ahead, Parvathy. regards Vidya
Dear Seethalakshmi mami Thanks a lot for the detailed explanation. I tried "chakka kottai kuzhambu" as per your recipe and it tasted great.:clap I could taste my mom's flavour in the dish.Thanks a lot for your selfless contributions.:-D Regards Honeybee
Thanks! Dear Vidya Thanks a lot for the recipe and the link.I've been looking around for "rasakalan" for quite sometime now. Regards Honeybee
Dear all IL I came Bangalore to help my daughter's shifting from S'pore and had cataract operation.After rest I again come with you:wave tsseethalakshmi
speedy recovery Dear Mrs Seeta, Nice to hear from you after long. Do get well soon and then start writing in IL again. We all look forward to that. warm regards Vidya
Milakootal Milakootal is very common ozhichukootan in all brahmins houses.It may be prepared will vegitables or only with keerai [in malayalam cheera]. Milakootal with keerai Any keerai araikeerai or thandu keerai or mulai keerai or Palak wash well and keep 3 bunches Boil with turmarick tuvar dall, or greengram dall 1 cup boil it smooth red chilli 2 nos.] oil fry urud dall 1 tsp ] coconut grated Half coconut cumin seeds 1 tsp tempering mustard seed 1tsp urud dall 1 tsp Grind the oil frid red chilli,urud dall.cumin seeds coconut grated. Boiled keerai should be mashed with keerai kadayal or with any masher Or put in the mixy run one or two time.mix the keerai kadasal, dall,coconut masala add required water and bring it to boil. temper with mustard seeds,urud dall in coconut oil with curry leaves. Keeramilakootal is ready.It will go with rice or chapathi. Any sour curry arachukalakki,pulienchi,mangai or mampazha pachadi,or palapazha pachadi,any sour urugai [kadukumangai,mangai and nellikkai,lime pickles.] or any kichadi is compination with milakootal. The red chilli and urud dall must be fried in oil.
