Mrs. Mano's Tamilnadu Delicacies - Part 3

[Mrs.Mano]

Dear Karthika!

Here I am posting the recipe of mochaikkottai Karuvattu kuzhambu’which I have posted in 2003 in this same thread!

MOCHAIKKOTTAI KARUVATTU KUZHAMBU.

மொச்சைக்கொட்டை கருவாட்டுக் குழம்பு:

Ingredients:

Dry mochaikkottai- half cup
Tamarind- a small orange size
Gingelly oil-5 tbsp
Salt to taste
Chopped sambar onions- 1 cup
Chopped tomato- 1 cup
Small garlic flakes-half cup
Turmeric powder- half sp
Chilli powder- 2 tbsp
Coriander powder-3 tbsp
Fenugreek powder- 1 tsp
Neththili or koduva karuvadu-10 pieces
Curry leaves-2 arcs
Karuvadakam-1 tsp

Procedure:

Soak the mochaikkottai in plenty of water over night.
In the morning pressure cook them with enough water to 5 whistles.
Soak the tamarind in water for ½ hour and extract its thick juice. Heat a kadai and pour 4 tbsp of gingelly oil
When the oil becomes hot, add the karuvadakam.
When they start to splutter, add the chopped sambar onions, garlic flakes and the turmeric powder.
When they are cooked and slightly browned, add the tomatoes. When the tomatoes are cooked and the oil floats on top, add the fenugreek powder and mix well and cook for a few seconds.
Then add the tamarind extract, the powders, and the mochaikkottai with salt and let the kuzhambu boil for some minutes.
Then add the karuvaadu after having washed them thoroughly.
As the karuvadu varieties are always prepared with extra salt, salt must be added carefully.
When they are cooked well, add thee curry leaves and put off the fire.
lastly pour the remaining oil on top.
If it is koduva karuvadu, then we have to be careful while cooking it as they are always very soft.

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com

[bkarthika]

Dear Mrs.Mano,

Thanks for the Karuvattu kulambu.I will try within this weekend and let u know how it comes.One more doubt ,how to do spicy modhagam and kolukattai?? I know sweet ones.But my husband likes spicy one.If u have time pls post it.Thanks.Advance wishes for Vinayakar Chathurthi!!!

[Mrs.Mano]

Dear Dev!

Thanks a lot for the nice feedback on
" POONDU PODI"!

[Mrs.Mano]

Dear Thattai!

Thank you very much for the nice feedback on ' Gutti vengkaya kura"! Convey my thanks to your husband also!!

[Mrs.Mano]

Dear Cdj!

Thanks a lot for the lovely feedback on ' Aval payasam' and ' Beans poriyal"!

[Mrs.Mano]

Dear Suvai!

Here is the recipe of ‘Sojji appam’ for you! This is the famous prasadham in the temple of Mannargudi periya kovil. Normally it is prepared with jaggery only. For a change of taste, sugar also can be added instead of jaggery. It can be either fried as suzhiyan in oil or it can be cooked as pooran boli on dosaikkal pouring ghee on the sides. In the following picture, one is fried sojji appam and another is roasted sojji appam like Boli.

SOJJI APPAM:

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சொஜ்ஜி அப்பம்:

Ingredients:

Semolina- 1 cup
Water- 2 ½ cups
Jaggery[mashed]-2 cups
Cardamom powder-1 tsp
Shredded coconut-half cup
Plain flour-2 cups
Wheat flour- half cup
Baking powder- 1 tsp
Oil- enough to fry
Salt- 2 pinches.
Ghee-2 tsp

Procedure:

Make a soft dough with the flours, B.Powder, salt and a tsp of oil using enough water.
Heat a kadai and pour the water.
When it starts to boil, add the semolina and cook it until it is thickened.
Now add the jagerry and cook for a few minutes.
Add the shredded coconut, cardamom powder and the ghee.
Cook for a few seconds until it is thickened again and mix well.
When cooled, make small balls.
Make small thin chappathies out of the dough.
Place a pooranam ball on a chappathi and flatten it thinly.
Cover with another chappathi and press the corners.
Heat the oil in a pan and fry the sojji appam to golden brown on both sides under moderate fire.
Thus complete all the dough.
Hot sojji appams are ready!

Tips:

Instead of adding the jaggery directly , it can be made 'kampi paagu[one thread syrup] and added to the cooked semolina. Also, the coconut can be fried in ghee along with the cashew nuts and added to the pooranam.

www.manoskitchen.blogspot.com
www.muthusidharal.blogspot.com

[suvai]

Dear mrs mano,
Awesome paarkumbothey eduthu suvaikanum pola iruku....dosaikal type try pannidaren for sure.
Thank u nga for posting the recipe & its nice to know that they serve this as prasadam in Mannarkudi periya kovil....adutha thadava india ponaa kandipa intha koviluku oru visit pannidanum naan ...prasadam & dharshan rendukaagavum thaanga...
oru doubt nga - coconut...fry panna vendaangala? add it as raw grated coconut ngala? plz & thanks for the clarification..


Happy Vinayagar Chathurthi nga mrs mano & everyone who visits this thread....

[Mrs.Mano]

Dear Karthika!

Thanks for the greetings.
I will soon post the recipes for " kaara kozhukkattai"{spicy kozhukkattai]!

[Mrs.Mano]

Dear Suvai!

Thanks for the greetings.

I have added some tips again beneath the sojji appam recipe and they will clear your doubts.

[Thattai]

Happy GAnesh Chaturthi to Mrs. Mano and fellow hubbers

Dear Mrs. Mano,

Made coconut and til pooranam using your method. Both came out very tasty. We had to stop ourselves from gobbling the modaks up

Do you have any savoury pooranam recipes? Or even savoury snack using balls made from the modak atta? If so, please share them. Thanks.