Palakkad recipes

[rsankar]

Hello sowmya,

You are doing a good job. keep it up.

Regards.

rsankar.

[Pearl]

For making the Masala Powder Take 3 Tbspns. Channa Dhal; 2 Tbspns Urud dhal; 2 tbspns. Tur Dhal; 2 Tbspns. Corriander Seeds; 8-10 Dry Red Chillies; A pc. Of Asafetida; Salt to taste; Oil – 2 tspns. Ingredients required for the Poriyal Any of the above vegetables – ½ kg; Oil 6-8 Tbspns; Juice from 1 lime or Mango powder – 1 tspn; Masala Powder 3 tbspns. Or more if desired/required; Salt to taste. Mustard Seeds – 1 tspns; Curry leaves few.

Method for making the Masala Podi

Put the coriander seeds & chillies in a wok with 1 tspn. Oil & fry till coriander seeds are brown in colour, remove & leave to cool, now put the dhals & asafotedia into the wok with the other tspns of oil & fry till the dhal’s are golden brown in colour – remove & leave to cook – now mix the dhals with the coriander seeds & chillies add salt to taste & dry grind on the mixie to a fine rava texture – leave the powder to cool – bottle & keep – use whenever needed.

Method for making the Poriyal Wash & cut the vegetables into ½ “ thick cubes – keep aside. Heat oil in a wok on low flame, when hot add the vegetable pces. & fry, stirring now and again so that it does not burn - fry till the vegetables are half cooked – (the colour of the vegetable will change) now add the masala powder & Salt to taste - continue to fry on low flame - stirring now and again for 10/15 mins. or till the vegetables are cooked & are crisp (according to yr. taste & texture required) - and a nice aroma arises – sprinkle the lime juice – mix the proiyal nicely so that the lime juice coats all the pcs. remove from heat - serve.

P.N. If your using Brinjals/Potatoes/Sloppy Potatoes/Sweet Potatoes/Bittergourd – wash the vegetable well remove skins/stalks/seeds - if needed – cut into 1/2" thick cubes, & put back the pcs. Into a bowl containing cold water to which salt & limejuice is added let it stand for about 10 mins. – Drain well & then make the dish. If yr. using Ladies’ fingers’ - wash well –wipe well with a cloth kitchen towel – air out the vegetables on a paper kitchen roll for 10 mins thin slice into ½” thick pcs. & Proceed.


Pearl Subramanian

[Pearl]

Lady's Finger Pachadi.

Ingredients

Lady's Fingers 1/4 Kg, - (washed & wiped dry with kitchen tissue towel)remove the head & tail part, cut into thin round pieces, - keep aside. Tamarind as big as a lime soaked in water & the juice extracted & kept. Salt to taste, Turmeric Powder 1/4 tspn, 1/2 level tspn of chillie pwd. Scraped or desciated Coconut 2 Tbspns, green chillies 2-grind to paste & keep, 1/4 tspn Mustard seeds,Curry leaves few, 2 tspns Sugar, 1/2 tspn Urud Dhal, Oil - 2 tbspns, Water.

Method:
Put the sliced Lady's fingers into a vewsel, pour the tamarind extract, add salt, Turmeric Pwd, Chillie Pwd & sufficient water, say 1/2 a cup of water & allow to cook - when Lady's Finger's are cooked add the sugar, Coconut & Green Chillie Paste, mix well & let it bubble till the required thickness as been achieved. Season with Mustard, Curry Leaves, Urud Dhal. Serve with Molakootal




Dried Gooseberry/Mango/Naarthangai Pachadi

Ingredients

Dried Gooseberry/Mango/Naarthangai Pachadi Ingredients: Sour Curds 1 –2 cups; Scraped Coconut 2 tablespoons; Green Chillies-2 nos. Salt to taste; Dried Gooseberry powder or pieces 2 tspns. Or few pcs. For Seasoning: Oil 1 tspn; A few Curry Leaves; ½ tspn Mustard Seeds; 1 Red Dry Chilly deseeded & broken up into pcs; ½ tspn Urud Dhal.

Method
Put the Gooseberry powder in a cup pour ¼ cup hot water over it & leave to soak for ½ an hour when the powder becomes soft to touch put it into a mixie jar add green chillies, coconut scrapings & ½ cup curd & grind to a smooth paste – remove – pour the mixture into a bowl add remaining curds, salt to taste mix well – Season with the Seasoning Ingredients & serve with Erasarai/Molagootal/Pitla.

*You could use dried Mango/Naarthangai Pieces – use 7-8 pcs of dried mango/naarthangai - let it soak in hot water - throw away the water in which the mango was soaking – cut mango into small pieces & proceed as above


Erasari

Ingredients

Vegetables that could be used for this Dish. Drumsticks; Yam; Snakegourd, Pumkin, Ashgourd. Ingredients: 1/2 Cup Tur Dhal, Turmeric pwd 1/4 tspn; Sambar Pwd 1 1/2 - 2 tbspns; salt taste, Asafotedia a big pinch; 1/2 Coconut scraped For Seasoning: Mustard Seeds 1 tspn; Curry Leaves few; Dry Chillies 3-4; Urud Dhal 1 tspn; Coconut Oil 3-4 Tbspns.

Method:

Boil Dhal with Turmeric Pwd & keep aside - The Dhal water could be strained & used for making Rasam. Take a vessel, put your cut vegetables, add salt to taste & sufficient of water for the vegetables to cook with 2 tbspns of Sambar Powder & cook the Vegetables, when done - Keep aside. Grind the cooked Dhal with half of the Coconut scrapings & Keep aside. Now take a vessel put 3 tbspns of Coconut Oil when hot add the urud dhal, dry chillies, when the dhal is light brown add the curry leaves & mustard seeds, when the Mustard seeds crackle add the cooked vegetable mixture, dhal & coconut mixtrue & mix well, (add water if the mixture is too thick), the consistency should be like Sambar, check for Salt, when done remove from fire. Take another 2 tbspns of coconut oil in a kadai let it get hot fry the remaining of the coconut scraping till golden brown pour over the Erasari & serve with Plain white Rce, (or Puri or Chapatti) & Pulikatchal or Pachadi's.



Pearl Subramanian

Arachavita Sambar:
Pearl Subramanian

Ingredients:

Dry Chillies 6-8 (or to your taste);
2 Tbspns Coriander Seeds;
1/4 tspn Methi Seeds;
1/2 Coconut Scraped (or you could use Desicated
Coconut if Fresh Coconut is not available);
2 big Pinches of Asafoetida Pwd;
1 small ball of tamarind;
Vegetables (as per your liking eg. Yellow Pumpkin,
Radish, Sambar Onions, etc).
1 Cup cooked Tur Dhal;
Salt to Taste
1 Tbspn oil for broiling Masala.

For Seasoning:

Few sprigs of Curry Leaves;
3-4 Dry Chillies;
1/2 tspn Mustard Seeds,
2 Tbspns of Oil or Ghee;

For Garnishing:

Chopped Coriander Leaves 1 1/2 Tbspns or to taste.


Methods:

1.Broil the Dry Chillies, Coriander Seeds, & Methi
Seeds in a tbspn of oil to a red colour - as the
mixture is reaching a reddish colour add the Scraped
Coconut & keep stirring till Coconut too becomes
brown, remove from heat & keep aside to cool.

2.Take the Tamarind Pulp place it on fire & bring to
boil let it bubble nicely, lower flame add the
Vegetables, salt & asafoetida powder & cook till
vegetables are done.

3.In the meantime take the broiled Masala/Coconut
mixture, place in a Mixie Jar, add the cooked Dhal,
& sufficient water & grind to a nice paste not too
smooth - Add this Ground Masala/Coconut/Dhal
paste to the cooking Vegetable/Tamarind mixture, let
it bubble nicely.

4.Season with Curry Leaves, Mustard Seeds, & Dry
Chillies.

5.Garnish with Chopped Coriander leaves.

This Sambar could be eaten with Rice, Dosas, Adai, Iddly
et

[rsankar]

Hello Pearl & Sowmya,


I'm glad to see different recipes.

Thankyou friends.

rsankar.

[Pearl]

Pullikatchal Mix:

Ingredients:
1/2 cup’s thick Tamarind extract- golf size ball of tamarind; 1/2 cup Veg. Oil; 1/4 tspn Asafoetida Pwd; 1 level tspn Turmeric Pwd; 2 level tspns Red Chilli Pwd; Salt to Taste; 2 Tspns Grated Ginger; 6-8 Green Chillies slit in two;; 3-4 dry Chillies, Curry Leaves few, Channa Dhal 3 tablespoons - soak channa dhal in hot water for 15 mina - drain & use for seasoning, Cashewnuts 5 tbspn (broken up & kept- Optional).

Method:

Heat the 1/2 Cup Veg Oil when hot add the Channa Dhal Dry Chillies, Curry Leaves, Green Chillies,Asafoetida pwd or a small pc. of solid Asafoetida, fry until the Dhal is golden brown, add the Salt, Turmeric Pwd, Chillie Pwd, grated Ginger, broken cashewnuts & stir for a few mins on low flame (don't let the Turmeric & Chillie pwd burn); Boil for 15/20 mins. till the quantity reduces to 1/2 & thick.
(This if used as it is. It is called Pullikachal.

This could be made & kept in a Bottle & used whenever needed). You could serve this when you make Erasari, Molakuttal, etc.



Pearl Subramanian

[R]

Hi sowmya or anyone,

Need to know the traditional ericheri recipe; though my MIL is from T'veli, she is very good in making the same. I just want to know how is yr method varies from ours and also would like to give a try.

thanks and bye.

[Pearl]

Kothamalli Togayial


Ingredients

2 Big Bundles of Corriander leaves(take only the leaves & discard the stalks)- wash well & drain - Keep aside. Red Chillies 8-10 (or to Yr. taste); Urud Dhal 2 tablespoons; Asafotedia a big pinch; Salt to taste; Seedless Tamarind (little bigger than a Marble size; Oil 1 tbspn. For Seasoning: Curry leaves few; Mustard seeds-1/2 a level tspn; 2-3 Dry Red Chillies; 1/2 tspn Urud Dhal; Oil 2 tbspns.

Method

Pour 1 tbspn. oil in a Wok (kadai), add the dry chillies, asafotedia, urud dhal & fry till grolden brown & a nice aroma arises - remove from fir add salt, tamarind & corriander leaves & toss nicely - till they coat & blend - now put the mixture into a blender & grind to a smooth paste - remove from mixie bowl & keep aside. Season with the seasoning - pour over the Thuvaiyal mix well & serve.


Parappu Thogayial

Ingredients
Channa Dhal (Chick Pea)- 1/2 cup; Dry Red Chillies-4-6; Asafotida a big pinch, Oil 2-3 tbspns; Coconut Scrapings 3-4 Tbspns, salt to taste. For the seasoning:Oil 2 Tbspns; Mustard seeds-1/2 tspn; Curry Leaves few, 2 Dry Chillies, 1/2 tspn Urd Dhal.


Method

Broil the Channa Dhal & Dry chillies in the 2-3 tbsps oil till golden brown, add the Coconut Scrapings & continue to fry till the Coconut Scrapings turn brown too - remove from fire & let it cool, then put all the broiled items into a blender & adding water little at a time grind to a smooth paste. Remove from blender place into a bowl add Salt to taste & keep aside. Take the Oil kept for seasoning place on fire when hot add the Urud Dhal, Curry Leaves, Dry Chillies, Asafotida,& Mustard Seeds, when the Dhal turns brown & the Mustard seeds Crackle remove & pour over the Ground Paste, Mix nicely.


Vatral Kuzhambu

Ingredients
Sundakkai, Manathakkali or any vegetable Vatral or you could use fresh Brinjals cut into cubes; Lady's fingers could be fried nicely & add'd to the Kuzhambu, Sambar Onions could be used; Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 11/2 - 2 tbspn.

For Seasoning: Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.; Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste


Method
Preparation Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.

Tips You could roast/broil 2 tspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster.

Vatral Kuzhambu method 2

For Masala

Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafoetida a bit; Fry the above ingredients in a little oil until golden brown & grind to a smooth paste. To the the Tamarind juice add the paste & prepare the Vatral Kuzhambu.



Potato Podimas

Ingredients

Potatoes med.size about 8-10 no’s.
Oil - 2 t.spns.
Mustard 1/4 t.spoon
Curry leaves
Green Chillies 6
Red Dry Chillies – deseeded & broken up
Ginger – 2” pc. Finely minced/grated
Urad dhal 1/2 t.spoon
Channa dhal 1 t.spoon
Paal Perughayam - a small pinch
Salt to taste



For Garnish


Coriander leaves finely chopped for garnish – 1 tbspn.
Lime Juice – 1-2 tbspns



Method

Boil potatoes, peel skin, mash and keep it aside.
Heat some oil in a pan/wok, splutter mustard, then add urad dhal, channa dhal, hing, turmeric, curry leaves, red chillies, finely chopped ginger, salt –pour the seasoning over the mashed potatoes & mix well for the seasoning to blend in with the potato mash. Remove from fire – sprinkle the lime juice & mix once more – garnish with chopped coriander leaves.





Nombu Adai

INGREDIENTS:
1 cup Rice Flour (sieved & roasted till light brown); 1 cup Jaggery (Powdered); 2 cups water; 1 cup cooked Karamani seeds; grated Coconut 1/4 cup; a pinch of Salt; Elachi Powder - 1/2 tsp.

Method:

Put water in a kadai, add the Jaggery,once the Jaggery has dissolved, strain & remove and sediments, throw away sediments, to the strained Jaggery syrup add the cooked Karamani, elachi powder, salt & grated coconut,place on fir & simmer, add the rice flour & keep stirring so that it does not form lumps, when all the liquid has dried up remove from fire, let it cook. Now take a little Oil & grease the Iddly Trays & keep aside. Take a ball of the mixture flatten it out, make a hole in the centre & place in each Iddly compartment,steam like Iddly's for 10/15 mins - serve hot with Ghee or Butter on it.

[Sowmya]

Hi pearl
Your speed is amazing... Keep up the good work.
Cheers
Sowmya

[R]

Hi Pearl,

I did not realize that even in Palakkad, they make nombu adai becoz in TN, people make this sweet and kaara adai during the occasion "kaaradayan nombu" which is a special nombu for all ladies.

But, we use to fry and soak 2 tbsp of kaaramani the previous night and put everything in the syrup directly; instead of grated coconut, cut coconut will also be good to taste.

For kaara adai, the same procedure; instead of the sweet, season in oil with mustard, urad dal, cut green chillies, curry leaves and mix with the flour. Dont forget to add salt too.

[Sowmya]

Hi R
This is our way of preparing this dish.Please do post your version of the same...

Erisseri
veg:
1red pumpkin (parangikai)small as in US shops. (raw preferable but ripe ones are equally tasty) or drumstick.
Remove outer skin & cut pumpkin into medium sized pieces.Boil the vegetable with salt.
Grind:
Coconut:2-3 tbsp
jeeragam-1tsp
dry red chillies-4 (acc to spice levels)

Take a small portion of the ground mixture,squeeze out the fluid part,keep it aside.-(I refer to this dry mass as SOLID PART).Add the fluid removed from solid part to the veg.Add the remaining ground mixture to the boiling veg.The right time to add the ground mixture to the veg is when its 3/4th cooked.Continue boiling/cooking the veg coated with ground paste.Please make sure that the vegs don't get overcooked/mashed.(in case of pumpkin!)

In a seperate vessel take some coconut oil,add mustard and urad dhal,allow mustards to splutter ,add curry leaves and the SOLID PART.Allow the solid portion to become light /golden brown and add this seasoning to the boiling veg once its completely cooked.Check for salt finally and heat briefly till the contents blend well.

Note: the consistency should be a gravy/semigravy.

Please Post your comments after you try this dish.
Happy cooking.
Regards
Sowmya