mezhukkupuratti This is very common and simple side dish to eat with sambar rice rasam rice etc., Nethiran kai Chakka kuru[kottai][in malayalam kottai is bad word] Chenai these are best compination.Any two may be used. Cut into 2" inch pieaces.wash the vegitables before cutting. Put a china chatti and pore two teaspoon of oil and put mustard seeds and two or three pieces of red chilli when cracked add cut piece turmaric powder salt and required water.Mix well and cover the chatti so as to boil well and become tender not too much.remove the cover in between and mix the vegitables. when the vegitables tender and all water evoparated add two spoon of oil and mix well.In low flame keep the vegitable stirring in between for 5 minites atleast.The vegitable should be roasted in the coated oil will be very tast. Nowadays all are avoiding too much oil. variation: we can add chilli powder, asafotida with the boiling vegables.Any variety of raw plantain may be used. Other vegitables like ladies finger, egg plant, chembu,chiru kizhanku, potato,sweet potato are suitable. My mother {in law] used to told that what mezhukku puratti you are preparing in the gas stove.We were done it in the Verakku aduppu in the lost of the cooking chorus keep the mezhukkupuratti in the fire after removing the logs keep on stirring when doing other works.The result is the colour of roasted mezhukkupuratti is like the back of cocrach.[Her word battra puram [back of cocruch]bole irukkum.
chenathandu cherupayar thoran Chena thandu remove skin and cut in to small pieces.mix it with salt and sqeeze it and keep aside. In all house backyard chenai will be growing.When second chenai thandu appeared we cut it and make thoran with leaves. cheruparau or green gram[whole] boiled and tender 1/2 cup [it may be replaced with thatta payaru] coconut grated 1/2 cup)grind the three item coursely green chilli 1 ) jeera 1 teaspoon) coconut oil 2 table spoon mustard seed 1 teaspoon redchilli one or two pieces curry leave, turmaric powder Mix the chenathandu pieces, paryar,ground masala. In chenachatti pore coconut oil and put mustard seed red chilli andcurry leave when craked add the chenathandu mixer with one spoon turmeric powder.If more salt required add this stage.Cover the chatti and cook in slow fire.Two to three minutes later open and stir well until the chenathandu turn tender and dry. Enjoy with sambar rice ,rasam rice etc.,
chempu thal morekuzhampu or puli kuzhambu Chembu thal [means peria chembu thandu] remove skin and cut intosmall pieces coconut grated 1/2 coconut green chilli 4 nos curd soar 2 cup or tamarind big nellikkai size soak and take thick pulp mustard seed 1 teaspoon fenugreek seed 1 teaspoon red chilli 1 teaspoon curry leave turmaricpowder 1/2 spoon small piece vellam or gud Take vessal add water and turmeric powder when boil add chembu thandu pieces. boil well when tender add the tamarind juice or curd and mix well add required water and vellam. then add ground green chilli coconut paste and mix well.When it foams if itis curd added kuzhambu remove from fire.If it is tamarind kuzhambu boil well.remove from fire seasoning with mustard,fenugreek,red chilli and curry leave.can enjoy with rice
Recipe reqd Hi All, Does anyone know how to make Unnakya/unakkai.. It is a typical keralite Muslim snack made of plaintains... Thanks, Lakshmi
unnkai Ingredients Half ripe nendran banana- 2 nos. Eggs - 2 nos. Sugar - 2-table spoon Raisins - 1 tea spoon Cashew nuts chopped - 1 tablespoon Fresh grated coconut - 1 tablespoon Ghee - 2 tea spoon Oil for frying Cardamom powder - To taste Method: Cut the banana into two and steam and remove the skin and the black seeds in the center. Grind the banana to smooth dough with out adding any water. Keep aside. Mix the eggs with sugar. Heat 2 tsp. of ghee in a saucepan. Add the egg mixture and stir it well till it reaches scrambled egg consistency. Add the cashew nuts, grated coconut and raisins. Remove from the fire and add cardamom powder. Oil your palms and take small balls of the ground banana. Flatten on your palm into a small purr. Put 2 tsp. of scrambled egg in it. Fold the edges and press lightly. Now roll it with your hands, and shape it like rolls. Heat oil and deep fry to golden brown and remove and serve hot. Making time: 1 hour Makes: 6 unnakayi Shelf life: Best fresh (with out frying stays in the refrigerator for 1 week) hi lakshmi, i have got this recipe from a site, u try this.
chembila palakaram This item is famous with kongini brhamin's house chembilai big chembu 4 or chinna chembu leaves or Kattuchembu leaves10 nos Raw rice 2 cups soak in water channa parippu may also be included 1:1 coconut half grated green chilli or red chilli according to your taste 4 nos. asafotita tamarind big nellikkai size salt to taste Grind all incrediants into smooth paste.Clean the leaves and remove the big stemps from the leaves.Take one leaf and spread the paste in the leaf thinly and put another leaf over the paste layer three or four pieces of leaf one by one.Roll the leaf and tide with a thread keep aside.Do all the leave pieces.It will come five or six rolls. place the rolls in the idly steamer and steam them atleast half an hour. When cool remove from the steamer and cut every roll in to three or four pieces. put a kadai pore two table spoon coconut oil and put one spoon mustard seeds when cracked place all pieces and mix well with the mustard and oil so as coated with the pieces.Take precaution not to break the roll. Can eat it as it is or use it as side dish.
Unnaka Hi Safa, Thanks a lot for the recipe. I will try it out this weekend... I do not eat eggs as such..except in pies and cakes... and the one who made it for me had done it without eggs!! Waiting to make this!! Lakshmi
chembila curry Chembu leaves remove big stems and cut long peices and do knot each pieces raw plantain one make 1" pieces Big chunndaikkai[anachunndai in malayalam]1/2 cup ladies finger 5 nos make 1" pieces pumkin 1" pieces 1 cup These are best combination if any vegitable is not available it is O.K Chembu leaves is must. For dry masala red chilli 2nos Boiled rice 1/2 cup bengal gram dall 2 table spoon asafotita Dry fry all one by one and powder it coursely keep aside tamarind small nellikkai size sqeese bulp In a kadai pore one table spoon oil add mustard seeds when cracked add urud dall fry red add all vegitables and chembu knots.add turmeric powder and tamarind pulp and required water so as to boil and tender the vegitables.Stir well and cover.After two to three minutes remove the cover and add salt to taste stirr well keep it for two to three minutes till all water evoparated.Lost add masala powder mix well, remove from fire.Best side dish.
chembila curry Chembu leaves big 4 nos.or cheru chembu leaves 10. Remove stems and cut long pieces and do knot them turmeric powder 1/2 teaspoon coriander powder 2 teaspoon chilli powder 1 teaspoon[according to your tast reduce or increase onion cut pieces two table spoon coconut grated 1/2 coconut grind coarsely kudampuli 4 or 5 pieces [this is one variety of puli [cocum]commenly used for fish etc., or pathiya rasam etc.,] salt to taste curry leaf coconut oil one table spoon Add half cup water with the ground masala.Add kudampuli pieces and salt. In a kadai put all masala and chembu leave knots boil untill the leaves become tender.Curry may have gravy.Remove from fire and add curry leave and coconut oil mix well.Use as side dish
pathiri Pathiri is famous item amoung muslims.No special meal without pathiri.I d'nt know'unnakka' I will dry to know from my muslim friends. Soak raw rice and powder it.Nowadays pathiri rice powder is available in the market. one measure rice flour for one measure water bring to boil.add salt and remove half cup boiling water keep aside. Add the rice flour into the boiling water little by little stirring simultaneously.It will become one big ball size.If required add the boiling water by springling and stir well.When the dough ready remove from fire when become lukeworm hot the dough should be kneaded well.The result of pathiri depending upon the kneading of the dough. take some dough and make chapathi in rolling board. or chapathi press.Take tiffin box lit cut the pathri with it so the edge will be uniform. Put the pathri in hot thava both sides.No oil required. Can be eaten with kadalai curry,stoo,etc., if non vegitarian any non veg curry.