Mrs. Mano's Tamilnadu Delicacies - Part 3

[Mrs.Mano]

Dear Selvi!

Thanks a lot for the nice feedback on Kadalai curry.

I said that I will post the ‘Bread aval upma the previous day. But I could not post it due to some problems in the computer. Here I am posting it now!

BREAD AVAL UPMA [ BREAD RICEFLAKES UPMA]:


பிரெட் அவல் உப்புமா

Ingredients:

Bread slices-8
Rice flakes [aval]- 2 cups
Medium ripe tomatoes [ finely chopped ]-2
Onion finely chopped-2
Finely chopped spring onion- half cup
Finely sliced babycorn-3
Chopped coriander- half cup
Ginger garlic paste- half sp
Mustard seeds- 1 tsp
Black gram- 1 tbsp
Asafoetida powder- half sp
Frozen Mixed vegetables- half cup
Frozen peas- half cup
Salt to taste
Oil-3 tbsp
Turmeric powder- half sp
Butter- 1 tbsp

Procedure:

Cut the bread slices to small pieces.
Wash the aval and drain it without any water.
Heat a pan and pour the oil and the butter.
Add the mustards and when they splutter add the black gram with the asafoetida.
Add the onion pieces and fry them to golden brown.
Add the tomatoes, ginger garlic paste, turmeric powder and the coriander leaves.
Cook them until the tomatoes are cooked like a paste and the oil floats on top.
Add the vegetables with a little salt and fry them until they are well cooked.
Add the aval with enough salt and cook for 5 minutes mixing well in intervals.
Finally add the bread pieces and mix well.
Cook for 3 minutes on slow fire.
The delicious bread aval upma is ready to serve now!!

[selvieam]

thanks a lot aunty for sharing this delicious receipe, tomorrow i am planning to try this. i will give u the feedback.

[dev]

This is a very diff combination!!! will try it...

[selvieam]

aunty,
made bread aval uppma for breakfast today. it came out very well. as u said it was very delicious, different combination. kids took that uppma for their box today.
thanks a lot aunty. For dinner i made kadalai curry for puttu. it was also super duber hit in my house. thanks aunty.

[cdj]

உங்களுடைய பிரட் உப்புமா செய்தேன் திருமதி.மனோ. நல்ல சுவையுடன் அமைந்தது. இம்முறை whole wheat bread + சிவப்பு அவல் கொண்டு செய்ததில் சுவை சிறிது மாறுபட்டு இருக்கும் என்பது என் கருத்து. மற்றொரு முறை வெள்ளை அவல் + white bread கொண்டு செய்து பார்கிறேன். மற்றொரு சுவையான குறிப்பிற்கு நன்றி.

[Mrs.Mano]

Dear Selvi!

Thanks a lot for the nice feedback on bread aval uppuma and the kadalai curry! Convey my thanks to your boys!

[Mrs.Mano]

அன்புள்ள Cdj!

ரொம்பவும் தாமதமாக பதில் எழுதுவதற்காக வருந்துகிறேன். இந்தியப் பயணம் இருந்ததால் பதில் உடனேயே எழுத* முடியவில்லை.

பிரெட் அவல் உப்புமா whole wheat bread, சிகப்பு அவல் -இரண்டையும் உபயோகித்து செய்த*து மிகுந்த சுவையாக வந்ததறிந்து மகிழ்ச்சியடைந்தேன். பின்னூட்டத்திற்கு அன்பு நன்றி! வெள்ளை பிரெட், வெள்ளை அவல் உபயோகித்துச் செய்யும்போது இன்னும் அதிக சுவையுடன் இருக்கும்.

[Mrs.Mano]

This is a new type of karuvadaka thuvaiyal. This suits well with idli, dosai and thayir sadham.

KARUVADAKA THUVAIYAL



கருவடகத் துவையல்

Ingredients:

Gingelly oil- 3 tbsp
Green chillies-5
Tamarind- a gooseberry size
Karuvadakam- 2 tbsp
Shredded coconut- 11/2 cup
Black gram- 2 tsp
Asafoetida- a pea size
Salt to taste

Procedure:

In a tsp of oil, fry the karuvadakam to golden brown and take it away.
In the same pan, pour the remaining oil and fry the asafoetida and the black gram first.
Then add the green chillies and fry for a few seconds.
Add the coconut and fry it for a few seconds.
When cooled, grind all the ingredients with the tamarind and enough salt to a coarse mixture.

[suvai]

Hello nga mrs mano.....
Hope you had a good trip to India & is now back home.
What is karuvadakam nga? if its vegetarian, kindly post the recipe too if u have, would surely like to try out this new type of chutney .
I had passed on your potato aval bonda recipe to a friend of mine & she said that it came out very well............thanks to u nga!..

[Mrs.Mano]

Dear Suvai!

Thanks for the enquiry. Yes, I came back here last week. Frequent travels really affect every thing, health and relaxation, especially posting recipes in the forum hub as well as in my blogs.

Karuvadagam is common in all parts of Tamilnadu. This is a combination of small onions, garlic fakes, fenugreek seeds, etc and making this is a long process. Usually this is being prepared in hot summer days. This karavadagam is used for making delicious chutney varieties and also used in meen kuzhambu. Old people will peel off kilos of sambar onions and garlic flakes before the preparation of this karuvadagam. This can be stored for years. I am keeping them in a glass jar. This is the third year and still I have some. Hopefully I will prepare this next year when I go to Thanjavur.

I have already posted this recipe a long time ago in this forum hub. Here I am posting this recipe for you again.



KARUVADAGAM: [கருவடகம்]

Ingredients:

Small onions-3 kg,
6 whole garlic pods,
Mustard seeds-200gms,
Fenugreek seeds-100gms,
Split black gram-250gms,
Cumin seeds-250grams,
Salt especially crystal salt-2 handfuls,
Castor oil-200ml.

Procedure:

Peel off the outer skins and chop onions and garlic finely.
Add all the other things with it.
These combined ingredients are always smashed in an ‘ural’ lightly.
Instead you can crush them in a mixi lightly so that they can be shaped into lemon sized balls.
Take care not to crush them in full force then the juice will ooze out.
Make the balls and place them all in a flat plate especially bamboo plate.
Dry them in hot sun.
In the evening, break all of them, add half of the castor oil, mix well and make balls again.
In the morning, place them on the plate and again let them dry on the heat of the sun.
Again in the evening do the same process using the other half portion of the castor oil.
These balls must be dried in the hot sun for 4 or 5 days until they are well dried.
Then you can store in ajar.
You can keep them for a whole year-even for more days.