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Thread: Palakkad recipes

  1. #1
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    Palakkad recipes

    Recipe Index on the 4th post of page 1

    Can we please restart this topic. Can I get the traditional recipe for olan and kalan ? Also any ideas on how I can get hold of the book written by PARVATHY AKHILESWARAN? Thanks.
    pvhramanan@excite.com

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    Senior Member Regular Hubber Hemant Trived1's Avatar
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    Hello Ramanan,

    Please visit the following link.

    http://www.hemant-trivedis-cookery-c...ry/kaalan.html

    Enjoy !!
    A dog has the soul of a philosopher.

    --Plato

    Heaven goes by favour. If it went by merit, you would stay out and your dog would go in.
    --Mark Twain

  4. #3
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    Hi Ramanan,
    why don't you visit this link & see if iit is on any use to you.

    Best regards,

    Pearl


    http://www.anothersubcontinent.com/f...?showtopic=556

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    Senior Member Devoted Hubber Sowmya's Avatar
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    Thanks :D

    Recipe Index

    Hi pearl
    Thanks a lot for the link.Just had a look at it and was elated.Yes... the recipes are authentic and confirms to what I got from my mom,grandmom....
    There are some more recipes in use by palakkad iyers and it is a nice idea to use this thread to discuss the same.
    A brief note on palakkad iyers and their cooking style...
    Will write sometime soon.

    Regds
    Sowmya

  6. #5
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    Hi Sowmya,
    Glad to note that u found the link interesting & the recipes too - I too hope that in the near future we may get to see some more recipes.

    Take care,

    Bye!!!

    Best Regards.
    Pearl

  7. #6
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    Palakkad Recipes

    Dear Pearl

    Thanks for the link. Looks interesting.

    Regards
    Ramanan

  8. #7
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    hi Pearl,
    thanks for a very nice(nostalgic) link!

  9. #8
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    Hello

    Good one to start off!!!
    I have a taste for Pallakad food as mumbai is flooded with pallakad iyers..
    I have tasted 'Paruppe Potte VethaKozhambu' can anyone post the authentic recipe?
    Thanx

  10. #9
    Senior Member Devoted Hubber Sowmya's Avatar
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    brief note

    Iyers are Tamil speaking Brahmins originating from South India. Iyers were initially confined to the state of Tamil Nadu. A few centuries back, some of them migrated and settled down in
    various parts of Kerala. They integrated themselves into their new homeland and built up an identity of their own. The people of Tamil Nadu identified them as Palakkad Brahmins or Palakkad Iyers while the people of Kerala referred to them as Pattars. The term Kerala Iyers is also popular because of their presence all over Kerala.
    Whatever they used to get in plenty in TN were either costly or unavailable in the new homeland. It is presumed that they had initiated changes in food habits. For example, they

    started using coconut in their cooking and also substituted coconut oil for groundnut oil.
    It is a very interesting fact that the coriander leaves and tomato were rarely used in Kerala and they used stored vegetables like Ash Gourd, Elephant Foot yam, Cucumber, Colacasia tubers .

    coutesy:keralaiyers.com

  11. #10
    Senior Member Devoted Hubber Sowmya's Avatar
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    A start...

    The palakkad iyer cooking is a hybrid of TN iyer cooking and kerala cooking.. with some minor modifications here and there .It is basically onion ,garlic free though with changing times these items have also found their way into some dishes...
    Will try to post my family's way of cooking in the days to come..
    Expecting more recipes to flow in from those familiar with palakkad style of cooking...

    Regards
    Sowmya

    So here comes my first set..
    Keerai molagootal
    Mulai keerai -1 bunch
    turmeric powder -a pinch
    salt -to taste
    urad dhal -1tbsp
    red chillies -3-4
    coconut -2 tbsp
    jeera -1 tsp
    cooked toor dhal -1/2 cup
    coconut oil -1tsp


    Fry:1 tbsp urad dhal,3-4 red chillies(can add or reduce to suit your spice levels) in oil till the dhal becomes golden brown.
    Grind the same with 2 tbsp coconut and jeera.

    proc:
    ******
    Chop the greens finely and boil it with a pinch of turmeric .Drain the excess water and coarse grind in blender such that the consistency is not a very fine mixture. Pressure cook toor

    dhal.In a kadai pour enough oil and heat it. Add 1sp mustards and when they splutter the greens,ground mixture,salt and allow it to boil for a few minutes.Finally add the cooked dhal and boil briefly.Add a tsp of coconut oil finally for a good flavour.The consistency should be that of Sambar.

    Note:This dish has been and still is a favourite among kids.The best accompaniments are:
    1.Puliyakuthu Upperi
    2.Vendakai thayir pachadi

    Puliya Kuthi Upperi
    Ingredients:
    Raw plantain -1 (big)
    brinjals -2-3
    tamarind -lemon size ball (make an extract)
    raw rice-1 tbsp
    dry red chillies-4-5 (acc to taste)
    fenugreek-1/4 tsp
    urad dhal-2tsp

    Cut the veg into thin long pieces as for aviyal.
    2.Boil in tamarind extract with turmeric and salt till well cooked. The tamarind water should be just sufficient to soak the cut pieces. Add the raw plantain first and add brinjals a little later
    cos brinjal cooks faster.This is to ensure uniform cooking of all ingredients.And after the vegs are cooked ,very little watery portion should be there.
    Dry fry (without oil)raw rice, red chillies ,urad dhal and fenugreek .Make a powder of the same.
    Take some oil and splutter mustard and urad dal. Put mixture of the boiled vegetables and the powder and stir till it becomes semi solid.

    variation: I use raw plantain alone at times.. and the final upperi is a drier version.

    Vendakai Thayir pachadi(lady's finger pachadi)
    lady's finger-1/4 kg
    curds-1 cup
    mustard-1/4 tsp
    green chillies-3-4 (adjust acc to spice levels)
    coconut-2tbsp

    Cut and Deep fry lady's finger with salt.keep it aside.
    Grind:coconut.mustard,green chillies.
    Mix the ground ingredients with curds and salt.Add the fried ladys finger just before serving cos if added earlier the fried pieces become soggy.Crisp lady's finger gives a better taste.

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