Dear vidya When I went to PBR this time I met my old friend sakuntala and refreshing the pappada karam preparation.I am posting the pappadam making this time.Better late than never.I am poting all the recipes from my memory usually I am preparing. Pappadam recipe is not doing much and forgotten the ratio.I last the small referance also. tsseethalakshmi
kerala pappadams, milaku pappadam For making pappadam pappada karam is basis ingredient. Pappada karam we can by it in the shop. Nowadays the washing karam is also used to prepare pappadam.that is 'alakku karam'[alakku means washing].So we should insist for pappadakaram. Pappadakkaram 1/4 kg.[divide it half] keep the half aside [it will be fresh for months. salt the same measurement of pappada karam water 16 Nazhi for 1/4 kg half for 1/8 kg { nazhi glass is big size glass.One litre is equal to 3 nazhi glass.21/2 litre water. In a stainless steel vessal or mud pot[mud pot is best] put karam,salt and water bring to boil.Watch the karam,salt are dissolved and boiled for 15 minutes and reduced for some quantity.Cool and fillter it and keep it in a bharani or in glass container.It will be fresh for one to two years.Don't keep it in a metal container.Whenever we make pappadam we can use the karam water. In olden days the urud dhal flour was prepared in the house itself.Nowadays we can by urud flour from shop. Always pappadam contains more salt.So doctors advice to avoid pappadam for hypertension patients.So to reduce salt content in pappadam we can add boiled water with the karam water.Take a portion of karam water from the preserved karam water and add the boiled water with it.How much karam water required to make the dough is to be taken out from the kept karam water.Don't add the balance diluted karam water with the original karam water. 1/4 kg urud dhal flour springle the karam water and make dough like chappathi dough. We should beat the dough with iron ulakkai brushed with oil in the ulakkai and on the dough till the dough become soft. Now roll it as a rope or like a small snake size.cut one small lemon size dough from the long dough snake and roll it as thin as pappadam using rice flour or maida.Sun dry the pappadam and store it.It will be fresh and puffed for 15 days.Old pappadam will not puffed and becomes red when we deep fry it.So we should make required small quantity. MILAGU PAPPADAM When we make pappadam dough add black pepper with the flour. MILAGU JEERAGA PAPPADAM When we make pappadam dough add black pepper and jeeragam with the flour. Kaara pappadam when we make pappadam dough add the chilli powder with the flour.
pirandai pittilai Tender pirandai cut into small pieces 1 cup cooked tuar dhal 1 1/2 cup coconut grated 1/2 coconut black pepper 1/2 tsp urud dhal 1 tsp bengal gram dhal 1 tsp red chilli 5 asafoetida oil turmarick powder tamarind one lemon size[extract pulp] tempering mustard seeds 1tsp red chilli 1[cut 3 piece] curry leave green coriander Take a kadai pore some oil and fry red chilli,black pepper,urud dhal,bengal gram dhal,asafoetida when the dhal become brown remove and keep aside. Pore some more oil and fry the coconut grated when the coconut become brown take out keep aside.Take out one and half table spoon fried coconut grated and keep aside.Now grind all masala with the fried coconut. Pore the tamarind juice with enough water in the same kadai, add turmaric powder salt when boiled add pirandai pieces.When cooked add the ground masala and tuar dhal mix well.Let it boil for 2 mints.Remove from fire.Temper with mustard seeds, green chilli add with the pittilai and curry leave,coriander leave,fried coconut.Enjoy with rice or dhosa,chappathi,idli,pongal etc.,
pirandai vathal or konttatam Pirandai juice 3 cup raw rice 1 kg salt Soak the rice for 3 to 4 hours and grind it.Next day add 3 cup pirandai juice and 1 litre water add salt and bring it to boil add the rice dough slowly while mixing it in the boiing water.Take precaution no lumps formed.when the koozh becoming thick cover it with a lit and cook in slow fire for 15 to 20 mints. remove from fire. When it become luke warm take a spoon ful koozh and throw it in a plastic sheet or white cloth.Do all the koozh and sun dry.Store it.Whenever necessary deep fry the vathal and use.Light green fried vathal or kontattam is stomuch friedly goes well with any rice. If you feel the koozh is more thick you can add boiling water with it and mix well.
Dear Mrs Seethalakshmi I hope you know Tamil. Can you ple tell me the tamil words for red gram dal and mudurai. Thanks in advance Lakshmi
I know tamil very well Dear Lakshmi, Red gram is thuvaram paruppu and mudurai is kanam or kollu in tamil. tsseethalakshmi
appalam with pirandai juice My mother used to make applam in bulk to stock for the whole year.My father and patti did not eat outside food.When my father worked in court at Ambasamudram, family was at Kallidaikurichi.In that time If one house is going to make appalam whole street house wieves came and help the family.Hand murukku and thattai was the evening snack for the children.So bulk amound of these snacks prepared and stored.Each house will be assisted by the neighbours just like that.When any celebration came in any of the house in the street each house was supplied soaked rice and urud dhal for making dosa or idli dough.All were willingly help each other without any remunaration.While making appalam all were in loose taking with each other and making appalam also.We children doing small size appalam that was called vattu iduthal.Elders made that vattus into big appalam.So I think that talking is called appala kacheri. Urud dhal flour 1 kg pirandai juice 1 cupNowadays pirandai essence is available salt 1 cup [boil the salt with some water] jeera 2 table spoon Make chappathi like dough using Urud flour,jeera springling pirandai juice, salt water.When the dough once ready beat the appala mavu with ulakkai on ammi brushing ulakkai and mavu with vilakku ennai or coconut oil until the mavu become soft.One while beating the mavu another should help to turn the mavu so as all sides of the mavu should be beaten.Last do the mavu like snake and cut it a small urundai size appala mavu so as to do one appalam.Spread the urundai as appalam and sun dry, store them.The appalam will be long lost.Enjoy with any rice. I came to know that there are so many cottage industries for applam making in Kallidaikuruchi.
kaiyonni or karisalankanni milakoottal This herb is growing in wet areas.This is used to make hair oil.Is will help to improve eye sight and general tonic.Raw juice should be mixed with cow milk or goat's milk and honey taken as a tonic in the empty stomach in the morning. Karisalankanni leave cut pieces 4 cup coconut grate 1 cup red chilli 1 urud dhal 1 tsp jeera 1tsp tuvar dhal 1/2 cup turmaric powder,salt tempering urud dhal 1tsp mustard 1tsp curry leave oil Cook soft tuar dhal.Keep aside.fry in one spoon oil red chilli and urud dhal keep aside.Grind with jeeraa and coconut grated. Boil water with turmaric powder and add karisalankanni keerai cook well. When cooked add tuar dhal,masala enough water bring to boil. Temper with mustard seeds and urud dhal and curry leave. Enjoy with rice.
kaiyonni or karisalankanni kootu karisalankanni leaves choped 3 cups green gram dhal 1/2 cup turmaric powder salt coconut grated 1/4 cup red chilli 1 jeera 1 tsp tempering mustard seeds 1tsp urud dhal 1 tsp curry leave oil Grind red chilli jeera and coconut grated.keep aside. cook the dhal with enough water and turmaric powder when 3/4 cooked add karisalankanni leave cook well.Add masala and boil one mints.Temper with coconut oil mustard seeds,urud dhal and curry leave.Enjoy with any rice chapathi.
karisalankanni thoran Karisalankanni leave may be cook as thoran with more pulse and coconut grated with other leafy vegitables.It is very rich in iron contents. tsseethalakshmi
