Palakkad recipes

[AshAch]

This is an amazing forum.
Though Palakkad is part of Kerala, Most of the recipe's are very authentic and navtive to both Kerala and TN. So I guess this should stay named as Palakkad Recipe.

[Sowmya]

Here are some more recipes coming up after a long break..

Mr.Ramki's recipe

Banana Flower Poriyal
Banana flower -1
tuvar dal 1/2cup
for tempering:
ghee
mustard 1tsp
urad dal '''
curry leaves 2-3
dried red chillies 2
hing a pinch
*****************
tumeric powder 1tsp

chilli powder 1tsp
salt to taste.
sugar 1/2tsp
Method:
remove the brown husk and also a thick stem in the middle of each flower. cut the flowers into small peices.
pressure cook the flowers along with tumeric powder and tuvar dal by adding just 1/2cup of water.it should not be too watery.
Heat ghee,add all the tempering ingredients.
fry them for a min,next add chilli powder and add the banana flower mixture.
fry for 5 mins .add salt and sugar. simmer in low heat for 10mins.
serve hot as a side dish with sambhar/kuttu.

Regards
Sowmya

[dev]

Sowmya,

Welcome back...

[rsankar]

Hello Sowmya,

It's good to see you, welcome back.

rsankar.

[rain]

hello sowmya,

good to see u back

regards,

rain

[Sowmya]

Mr.Ramdass's recipes

A simple PuLi KooTTaan with red-kidney beans (Raajma):
Dry roast half cup of rk-beans in a dry hot kadai by constant stirring for about 10 minutes in simmering flame until the typical smell comes out. Add enough water, a pinch of turmeric powder and salt and cook (use pressure cooker if needed) until beans becomes soft. Pour a teaspoon of oil in a dry kadai and add two spoons of coriander powder and a spoon of red-chilli powder and dry roast without blackening. Add this to the cooked bk-beans and cook again in low flame. At this time you can also add chopped onions. Make a cup of thick tamarind juice (or use puree) and add this and boil in high flame till the gravy thickens. In a dry kadai heat two teaspoons of oil and add a teaspoon of mustard seeds. when they splutter add a teaspoon of fenugreek and wait until it turns pink. put curry leaves and add this to the bk-beans gravy. just about half cup of chopped onions would be enough.
Regds
Sowmya

[Sowmya]

Hi Dev,rshankar,rain
Thanks a lot for the warm welcome.

Regards
Sowmya

[Nithi]

[quote="Sowmya"]Here are some more recipes coming up after a long break..

Mr.Ramki's recipe

Banana Flower Poriyal
[font=Times New Roman, serif]/quote]

I bought a banana flower and was wondering how to cook it! I tried my own recipe and it flopped! But I will try this recipe next time I find a banana flower.

[Sowmya]

Hi Nithila
Do give it a try. Meanwhile you can also prepare traditional items like "banana flower paruppu usili',"molagoottal/porichakuzhambu".
Some modern recipes are vazhaipoo cutlets & vazhaipoo vadai.

Regds
Sowmya

[Sowmya]

Mr.Ramdass's recipes

Chammanthi podi,
you first fry the grated coconut, red chilies, coraiander, black pepper corns and curry leaves and grind them. Now add to this, fried asafetida, fried urududhal (golden brown) and grind again. Finally add ginger, tamarind,red onion, salt and grind well till everything is well mixed. Keep this out in a tray and let it cool. Adjust the taste and when completely cold store this in a clean dry bottle.

PoruLam kaai or Porul ViLankaakai as made in Palakkad:
I learnt it from my mother-in-law.

Ingredients: Parboiled rice (puzhungal arisi) –half cup, raw rice (pachai arisi)- half cup, green gram (moong dhaal or pachai payaru) – one cup, jaggery (vellam, sarkara) one cup, cardomom powder one spoon, dried coconut or copra cut into tooth-like pieces – half cup, optional: pottu kadalai half cup.

Dry roast the rices, constantly stirring until it changes colour. Dry roast the green gram constantly stirring, until the typical smell comes. Powder them both into a coarse powder. It is okay even if the powder is fine. Mix with cut copra, cardamom powder and pottu kadalai and keep ready.

To make Jaggery paagu: Dissolve jaggery in enough water and clean and filter out dirt if any. Boil with enough water in low flame until it becomes a paagu. To check whether it is right, take a teaspoon dip in paagu and dip it in a glass of cold water. If it becomes candy-like then it is ready.

Take a table spoon of paagu and mix with a tablespoon of the prepared powder and knead it tightly inside your palm to form a nice spherical b-all (just like making laddu out or boondi) , as big as a lemon. Repeat until the jaggery paagu and powder finishes off. Cool the b-alls until it becomes tight