Mrs. Mano's Tamilnadu Delicacies - Part 3

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Originally Posted by Mrs.Mano

Dear Sonu Gopi!

Here is the ‘rawa idli recipe for you. I was trying to attach the snap for it. But my laptop is giving me some troubles for the last few days. So I am posting it now without the snap. As I was travelling in Tamilnadu, it took a few days to post this recipe. Hope you would not mind the delayed post!

You can always prepare rawa idlies with sweet corn, thin capsicum stripes and carrot juliennes also! But this rawa idly will taste delicious even without them.

RAWA IDLY:

INGREDIENTS:

Semolina- 1 cup
Fresh curd- 1 cup
Baking powder- ¼ tsp
Plain Eno salt- ¼ tsp
Salt to taste
Shredded coconut- half cup
Chopped coriander- 2 tbsp
Shredded ginger- 1 tsp
Chopped green chillies- 1 tsp
Mustard seeds- ½ tsp
Cumin seeds- 1 tsp
Asafetida- half tsp
Curry leaves- 1 arc
Fried cashew nuts- 2 tbsp
Ghee- 2 tbsp
Oil- 1 tsp

Procedure:

Heat a pan and pour the ghee and the oil.
Add the mustard seeds and when they splutter add the cumin seeds with the asafetida.
Immediately add the ginger, green chillies, curry leaves and coriander leaves.
Fry for a few minutes on slow fire.
Add the semolina and fry it for some minutes until an aroma floats on the air.
There is no need to fry it to golden brown.
When cooled, add the fresh curd along with the baking powder, salt and the Eno salt.
The consistency of the batter must be like idli batter.
Let it stand like that for 30 minutes.
By this time the semolina would have sucked all the water in the curd.
So enough curd and water should be added again for the idli batter consistency.
Now add the corn, capsicum, cashew nuts, carrot and shredded coconut.
Mix well and pour the batter in the greased idli moulds.
Steam the rawa idlies for 10 minutes.
Now the delicious rawa idli is ready!
Coconut and kara chutney are most suitable for this rawa idli.

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Thank you so much Mrs. Mano - we know you will some how post the recipes we seek when you are free to do so. In fact I am so excited getting this recipe from you. :clap:

I will definitely make this Rawa Idlis when I make fresh curd. I do not like idlis and dosas sour so I feel the curd must be fresh and new which then is definitely not sour. :thumbsup:

Is there any other way we can make Rawa Idlis without using curd or is curd the must ingredient for Rawa Idlis??:D

I prepared your <a href=http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start =1200>sambar vadagam</a>. But dont know any recipe using that. Could you please kindly help? Thank you very much.[I prepared this in India and brought back to US :(]. Your rawa idly is a favorite dinner at our home. உங்க கருவாடு மொச்சைகொட்டை குழம்புதான் இன்னைக்கு. It has become a favorite for my father in law. My mother in law is a fan for your paruppu rasam. Thank you Mrs. Mano.

Dear Sonu Gopi!

Fresh curd is a must for making Rawa idlies. There is no other way to make them than this method.

Dear Cdj!

I really appreciate you that you have prepared ' sambar vadakam' in the native place and brought back to US! You can fry these in oil to golden brown and add to koottu varieties and vatral kuzhambu varieties when they are simmering on the fire. It can also be fried hot and eaten!

Thanks a lot for your appreciation and the nice feedbacks on rawa idli, karuvadu mochai kuzhambu and paruppu rasam. This kind of feedback always inspires me to try more and more new recipes and post here! Convey my heartiest thanks to your in laws!!

Dear Mrs.Mano, can u pls post a recipe for poondu podi?

Dear Mrs. Mano,
Thanks so much for the recipes. Will try them out soon. Wasn't able to reply earlier as we were travelling. Tx again.

I had one qn though. Can we make these in the Kuzhi Paniharam style? Or only on a pan/tawa?

Dear Dev!

Here is the ‘poondu podi’ recipe you have asked. This is a tasty podi which is famous in the interiors of Tamilnadu. Idli and poondu podi is always a superb combination!

POONDU PODI [ GARLIC PODI]:

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Ingredients:

Medium sized or small garlic flakes- a handful
Red chillies- 2 handfuls
Salt to taste
Gingelly oil- half cup

Procedure:

Remove the skin of the garlic flakes.
Heat a kadai and pour a tsp of oil.
Fry the red chillies to crisp for a few seconds.
Take them away and pour the remaining oil.
Add the garlic flakes and fry them on slow fire.
We can feel the difference after a few minutes of frying the garlic.
They will loose the weight and will be weightless if we take them with a spoon.
This is the correct stage to take away the garlic flakes.
Spread them in a paper kitchen towel..
The garlic flakes should not be fried to golden brown.
Pour the fried oil in a bowl.
Grind first the red chillies finely.
Then add the garlic with salt and run the mixi for a split of second.
The garlic must be ground a little coarsely.
Add this mixture to the oil and mix well.
Poondu podi is ready now!

Yes, Thattai! You can make these as banana paniyarams in paniyara chatti. In this way, less oil will be used and the paniyaaram will be more tastier.

Dear Mrs>Mano, thanks a lot for the garlic podi recipe... looks very different and interesting... will try it soon and let u know...:)

But the garlic podi I'm looking for is a dry powder made out of some dhal,garlic and chillies... It is usually mixed with rice and ghee... If u have a recipe for it, pls do post it as well...