Mrs. Mano's Tamilnadu Delicacies - Part 3

[Mrs.Mano]

Dear cdj!

Thanks a lot for the nice feedback on 'coconut masala chutney'. I really thought of it to post when I was reading your reply and it surprised me very much that you have already tried it!!

I will post suitable side dishes soon!

[dev]

Dear Mrs.Mano, I tried the coconut masala chutney today for chapathis and it turned out well... Thanks a lot ma...

[cdj]

Dear Mrs.Mano:
Can Vivika be served for breakfast alongside regular idlis? Will dough be tight after adding the kanji? And can you make me clear if the soda should be added in the night to the dough or to the batter before cooking?

Thank you very much. And sorry for many questions as I dont know what vivika is and I would really like to know(the innovation, region and how its served) about this sweet.

[Mrs.Mano]

Dear Dev!

Thank you very much for the nice feedback on Coconut masala Chutney.

[Mrs.Mano]

Dear cdj!

Vivika can be served as a sweet along with our regular idlies for the breakfast. This will be delicious to eat. After adding the kanji to the flour, the batter must be a little thick than the idli batter. In the morning, when you add the sugar, the thickness will be loosened. So it will be like idli batter. The soda bi carbonate should be mixed in the morning along with coconut, cardamom and the sugar. After mixing everything, let it stand for 15 to 30 minutes. And then it can be steamed in the idli moulds.
This is a traditional oldest sweet of Tamilnadu. You will not believe. I got this recipe from my mother's diary of recipes! there is a similar recipe called 'coconut appam' and I will post it soon!
we add rice or rawa kanji to the aappam batter to get a sponge-like texture and the same method is applied in making this sweet. It is like mixing yeast mixture. The effect will be the same!
Do not hesitate to ask clarifications for your doubts in my recipes. It is a pleasure to answer and clarify them always!!

[suvai]

dear mrs mano....athennaanga coconut masala chutney???? recipe iruntha podunga plzzz....dev...page number iruntha sollunga try pannidaren...plz & thanks

hope all is well nga mrs mano

[suvai]

dear mrs mano enaku aapam naaley romba ishtam...coconut appaamaa...kelvi pattathilai.....looking fwd for it thank u!

[Mrs.Mano]

Dear Cdj!

I am posting here a tasty recipe which is a suitable side dish for any idiyappam variety! I will soon again post a few delicious recipes!!

GREEN GRAM POTATO KURMA:

Ingredients:

Green gram- ¼ cup
Medium sized potato-2
Finely chopped onion-1
Finely chopped tomatoes-2 cups
Green chillies-8
Coconut milk- half cup
Turmeric powder- half sp
Salt to taste
Chopped coriander- 3 tbsp
Oil- 4 tbsp

Powder coarsely the following ingredients:

Fennel seeds- 1 tsp, cinnamon- 1 “piece, cardamom-2, cloves-2, 1 bay leaf

Procedure:

Pressure cook the green gram and the potatoes.
Mash the potatoes.
Heat a pan and pour the oil.
Add the coarse powder and fry on slow fire for a few seconds.
Immediately add the onion and fry it to golden brown.
Then add the tomatoes with the turmeric powder and the green chilies.
Fry them until the tomatoes are mashed well and the oil floats on top.
Add the green gram along with 2 cups of water, salt and the mashed potatoes.
Let it boil for a few minutes until every thing is mixed well.
Lastly add the coconut milk and the coriander.
When the gravy starts to boil, put off the fire.
The hot delicious green gram kurma is ready to serve now!!

[Mrs.Mano]

Dear Suvai!

What happened to you? Are you very busy in the office? There is not a single post from you here! I was thinking of sending you a mail really!! coconut masala chutney is the latest recipe in my blog.
I am posting it here again for you! I will soon post the recipe for coconut appam [ தேங்காய் அப்பம்]!

COCONUT MASALA CHUTNEY:

Ingredients:

Shredded Cococnut-1
Tamarind- a small gooseberry size
Green chillies-6
Gram dal- 3 tbsp
Salt to taste
Finely chopped small onions- half cup
Finely chopped tomato- one cup
Finely chopped coriander leaves- 2 tbsp
Fennel seeds- half sp
Gingelly oil- 3 tbsp

Procedure:

Grind the coconut with the green chillies, tamarind and gram dal with enough salt to a coarse paste.
Heat a pan and pour the oil.
Add the fennel seeds and when they splutter add the onion and fry well.
Add the tomatoes with the coriander leaves.
Fry them until the tomatoes become soft ands the oil floats on top.
Pour this on the coconut chutney and mix well.
Tasty coconut chutney is ready for the break fast now!

[cdj]

Dear Mrs.Mano:
Thank you very much for the explanation on vivika. The word didnt seemed to be tamil for me. I am really surprised that its your grandma's recipe and happy to know a recipe from generations back.

Already your aappam is a regular breakfast at our home. My mom almost never made aappams for the fear that they wont turn good. No need to mention that the fear was passed right down to me. The credit is always yours that I broke that and mastered aappam. I make aappams in flat dosaikal( my stove is electric), but still and happy with the spongy aappams that absorb the coconut milk or your masala kozhi kuzhambu. My 4 year old adores the aappam mornings.

And I will surely try the vivika and the coconut appam recipe you are going to post and will let you know.

Hi Suvai:
I was thinking about your absence at my last post. good to have you back.