Puli pongal broken rice [not available whole rice] 2 cup tamarind 1 lemon size red chilli 4 cut into three pieces asafoetida turmaric powder red chilli powder 1 tbp[you may increase or decrease according to your taste] salt jaggary 1 nellikkai size coriander seeds 1 tbs dry roast and powder it tempering mustard seeds 1 tsp urud dhal 1 tsp bengal gram 1 tsp pea nut 2 tbs seasame oil 1 laddle ful curry leave In a kadai pore the oil when hot add mustard seeds.when cracked add bengalgram,urud dhal curry leave red chilli pieces saute.add turmaric powder and tamarind juice.jaggary.Add enough water just to cook the rice.When the water boils add rice and salt mix well.Transfer the mixer into the pressure cooker seperater and cook as usual as you cook rice.Remove from cooker.Add the coriander powder and roasted peanuts. and turn the rice bottom to top and mix well. Keep it for two hours to get more taste.eat it with pappadam or any chips variation:you can add sambar powder instead of plain chilli powder My father used to tell that morning cooked puli pongal will be more tasty when it consumed in the evening.
unni appam new method This method of preparation is who is using egg. raw rice 2 cup jaggary 2 cup cardamum powder 1 tsp egg 2 soda bycarb 1 tsp oil for frying Soak the rice 4 hours grind it as smooth paste and add jaggary and grind again keep it over night.Next day morning add cardumum powder,1teaspoon sodabycarb and beaten egg with the batter and mix well. make appam in the kuzhiappachatti.spongy,tasty unni appam ready to eat.
Thiruvathira Kali In the month of dhanu[markazhi month] Thiruvathirai is celebrated.The malayalee women are in vritham and pray god playing the thiruvathira kali[one type of kummi dance].In brahmin's house this kali is made for neivedyam to lord siva.The side dish is thiruvathira puzhukku.Tamilian's side dish is Thalatha kuzhambu. Kali raw rice 2 cup wash the rice and fillter the water.Dry roast the rice in golden brown and powder it jaggary 2 cup [If reduced sweetness required 1 3/4 cup] cardumum powder ghee 2 tbs coconut grated 1/2 coconut Boil 5 cups of water and remove one cup water keep aside.Add jaggary with the 4 cup boiling water when the jaggary dissalved remove from fire.Filter the jaggary water and remove the impurities and accumulated sand particles in the bottom of the jaggary water. place the jaggary water vessal in the fire when it starts boiling add little by little roasted rice flour while stirring.If you feels more water required to cook the kali now springling the kept boiled water and stir well and cover the vessel with a lit.In between stir the kali.When cooked add the ghee and coconut grated.
Thiruvathira puzhukku In this season fresh root vegitables avalable in the market.Chembu,chenai,kavathan kizhanku[kachil],sweet potato,big[pal]chembu, cheru kizhangu[koorkan kizhangu],avaraikkai,raw plantain.All vegitables or available vegitables especally kavathu,avarai,chembu,cheru kizhangu,chenai,sweet potato are must.If koorkai added the puzhukku has special taste and aroma. cut all vegitable like sambar pieces 10 cups coconut grated 1 green chilli 4 kali rice powder 1 tbs coconut oil 1 laddle ful curry leave salt cook the vegitables with enough water with salt.Grind coursly green chilli and coconut grated with rice powder.Add it with the cooked vegitables.Add curry leave and coconut oil. Enjoy it with kali.
Thalathakuzhambu Traditionaly this kuzhambu is made with 7 or 9 0r 11 vegitables. the following vegitables are must. pumkin,sweet potato,chembu,ashpumkin[poozhinikkai],avarai,rawplaitain,strumstick. 10 cup cutpieces like sambar pieces coconut grated 1/2 coconut tamarind one lemon size exract pulp bengal gram dhal 1tab urud dhal 1 tbs coirander seeds 2 tbs red chilli 5 nos pea nut 2 tbs seasame seeds 1 tbs green chilli splited 2 asafoetida jaggary 1 nellikkai size[optional] tempering mustard seeds 1tsp red chilli pieces 4 fenugreek seeds 1/2 tsp curry leave salt turmaric powder This kuzhambu is not watery but like koottu consistancy. Dry roast the seasame seeds seperately. In oil fry coconut grated.keep aside.In oil fry bengalgram,urud dhal,coiander seeds,red chilli and peanut,asafoetida, grind with seasame seeds and fried coconut grated.keep aside. In a vessal pore water and turmaric powder when boiling add the vegitable pieces.Cook.When cooked add tamarind juice,salt and boil until the raw smell of the tamarind disappeared.Now add the ground masala boil a while add one nellikkai size jaggary.Temper with mustard seeds,red chilli pieces,green chilli,fenugreek seeds curry leave. variation: cooked tuardhall may be added.
chicken curry for the appams Dear Jayasudha, I'll post the chicken curry as the side dish for appams in the Mano's kitchen Non-veg recipes thread by tonight . Is it ok Latha :wave
more kali[butter milk kali] More kali is a tiffin item. raw rice powder 2 cup sour buttermilk 1 cup green chilli 3 [paste it with asafoetida and salt] curdchilli[thairmilakai] 2 [optional add taste] asafoetida salt tempering mustard seeds 1tsp urud dhal 1tsp green chilli 1 [piece it] curryleave gingily oil one laddleful In a vessel pore the buttermilk,grind paste,raw rice,3 cup water mix well. Take a kadai pore the oil and temper with mustard seeds,urud dhal,curdchilli and greenchilli curry leave. Pore the rice flour mixer and stir well till the mixer getting thick and cover with tight lit.Leave to cook more.In between stir the more kali.When the kali cooked it will be some glowing.Remove from fire.You can transfer it in a greased plate.when cool cut into squire pieces.Or you can consume as it is with a table spoon of gingily oil sprinkled on the top of the kali.[You can use heated coconutoil instead of gingily oil] You can make kali with wheat flour,koovapodi. tsseethalakshmi
saththumavu My grandmother won't eat out side.When she came palghat to tutucorin she ate only sathumavu with milk and water.She mix the sathumavu and ripe plaintain and milk some time plain water and ate it. Wash the boiled rice in water two or three times.roast it in a hot thava in golden brown.Powder it. we can make various tiffin in this sathumavu. simple one is sathumavu 2 cup grated coconut 1/2 cup jaggary 1/2 cup cardumum powder Disolve the jagger and fitter it.boil it and pore the jaggary water in the sathuma,grated coconut and cardumum mixer. Mix well.Now it is ready to eat. variation:you can add hot milk and sugar instead of jaggary water.
sathumavu puli uppuma sathumavu 2 cup tamarind one nellikkai size [extract juice] tempering red chilli 4 [cut pieces] urud dhall 1tsp bengal cram dhal 1 tsp asafoetida mustard seeds 1tsp turmaric powder curry leave oil 1tbs salt take a kadai pore oil add mustard seeds when cracked add red chilli pieces bengal cram dhal and urud dhal when turned golden brown curry leave asafoetida, turmaric powder and tamarind juice and water, salt[all together four cups].when begins to boil add little by little sathumavu an mix well.cover tightly with lit.In between stir the uppumavu.Cook well and remove from fire. variation: you can reduce red chilli and add 1/2 spoon red chilli powder. small cut onion may be added when tempering.
ambalanga pickle? Dear Mrs Seetha, Hope you are well. Can you post a recipe for Kerala style throan with onions also added? Also, can you tell me what is ambalanga? I just had pickle made of it in a Kerala meal, and am not able to identify the veg/fruit. thanking you affly Vidya
