Palakkad recipes

**kavithasenthil** · 14th June 2005, 08:42 PM

Hello R,Sowmiya,

I like to try pal payasam today. If we use a cup of milk then how much will be after cooking? 1/2 cup? Pls let me know.

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R · 14th June 2005, 09:29 PM

It depends on how long you keep the stove in sim. Anyways, approximately, 1/2 to 3/4 cup becoz, though the milk reduces in qty, adding sugar will increase a bit.

Good luck!

**kavithasenthil** · 14th June 2005, 10:10 PM

Thanks R. Will let you know in couple of hrs the result of my payasam.

**a_gopinathan** · 15th June 2005, 07:39 PM

hi all,

I tried pal payasam in my pressure cooker yesterday (without any vessels inside) and it turned out very good. Thanks R and sowmya, for the tips. mine is the smallest prestige cooker, i put little rice and 1 1/2 cups-2 cups of milk. it was 1/4 of my cooker. cooked for 2 whistles, and after it cooled down, removed the whistle and simmered it for 20 mts...i kept on checking evry 2-3 mts and stirred it. i used 1% milk, even then it was very good and tasty

thanks...

**gvb** · 15th June 2005, 10:36 PM

Hi Sowmya,
I made Pavakkai Dhal and vendaikkai Thayir pachadi..Both came out very good..But I cud still taste the bitterness of the vegetable to some extent.I don’t know why.

Also I have a doubt in the samosa recipe u have posted of Mrs.Revathy’s..After kneading the dough how long shud I keep it covered?I want to try it b4 this week.

Thanx,
GVB

**Kavitha Ravi** · 17th June 2005, 03:12 PM

Dear Kavitha Senthil,
Some hubbers wanted to know where to find Mrs.Soma's recipes.
So I gave them the thread where to find.
Now since there is a thread for Mrs.Soma, I have loaded all her recipes that she posted to the forum.
These are all tested recipes from her.
She has files of recipes. I do not know the source, or wheather she has tried them out.
I will try a few and if I find it good I will post them.
Thanks.
Kavitha Ravi

**Sowmya** · 17th June 2005, 10:37 PM

This dish is the TN equivalent of poricha kuzhambu/kootu.

Mulagootal

ingredients:
compatible vegs:ash gourd,chayote squash(chow,chow),snakegourd,raw plantain-1 cup
cooked thoor dhal-1 cup
coconut- 3tbsp
jeera-1 tsp
dry red chillies-2-3

proc:we gen use one veg at a time..Boil the veg with turmeric and salt.
grind;coconut,jeera and chillies into a fine paste.Add to the cooked veg and mix well,heat for some more time,finally add cooked dhal and reqd amount of salt.Season with mustard seeds,urad dhal and curry leaves.

Consistency should be like sambar..if it is a little watery can add rice flour-1tsp mixed with water to form a thick paste and mix it well with the kootan..This rice flour option should gen be your last choice..only if required.

Since this is a mild preparation.. suitable accompaniments can be a slightly spicy curry.Gen preference in palakkad is "Pulikaichal" or "Vendakai puli pachadi" or "Tomato thayir pachadi" or "thengai puli thogayal".

variation:alternatively you can use cooked moong dhal and thuvar dhal in equal proportions.
you can also use cabbage to prepare the same.(I use cabbage+lima beans combo) and it tastes great.

you can use sambar powder in case you want to omit coconut+red chillies when grinding.. the remaining ingredients are the same.

**a_gopinathan** · 17th June 2005, 11:05 PM

hi sowmya, nice to see the recepie. We too make it with one vegetables at a time and we call its as erissery

) we make it with drumstick or drumstick leaves also

**kavithasenthil** · 18th June 2005, 02:20 AM

Dear Kavitha Ravi,

It is nice to c lots of recipes posted by u in ur ml's thread. I accidently got that link. Now it is good to have new thread in new hub. I have not tried any of her recipes. But will try them soon. tks.