tag:blogger.com,1999:blog-8988507221171453082024-03-10T20:23:40.329-07:00Palakkad ChamayalKaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.comBlogger442125tag:blogger.com,1999:blog-898850722117145308.post-34361073658899837542021-03-30T03:55:00.007-07:002021-03-31T04:46:37.875-07:00Pineapple Race | Easy Sadhya Recipe |Pineapple Race is an easy Sadhya recipe. I tasted this, first at my brother's wedding and got to know that, it is a part of feasts in the Trivandrum side. This is very much like our puli pachadi. The taste is hot, sweet and tangy. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnpTO9XUKBjOaSxJxgF7nA89kBISjv1TCPuApxM7-fCXVGeEpcr_O6OoCENO5BFTtpPCM26Ktynoofm8Cl4IQ206Nn-JZ0Y-CwXPoS4DCtuDV6QP4aJsmZzCn8eF9rNDx1YtXaGri7Qc/s6016/DSC_3310.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnpTO9XUKBjOaSxJxgF7nA89kBISjv1TCPuApxM7-fCXVGeEpcr_O6OoCENO5BFTtpPCM26Ktynoofm8Cl4IQ206Nn-JZ0Y-CwXPoS4DCtuDV6QP4aJsmZzCn8eF9rNDx1YtXaGri7Qc/w426-h640/DSC_3310.JPG" width="426" /></a></div><br /><div><br /></div><div><br /></div><div>What you'll need</div><div>Pineapple - 1 cup, finely chopped</div><div>Tamarind - a gooseberry sized ball</div><div>Turmeric Powder - 1/4 tsp</div><div>Jaggery Powder - 2 tbsp</div><div>Salt to taste</div><div><br /></div><div>To roast and grind</div><div><br /></div><div>Channa dal - 1/2 tbsp</div><div>Urad dal - 1/2 tbsp</div><div>Dhaniya - 1/2 tbsp</div><div>Black pepper - few</div><div>Red Chillies - 2 or 3</div><div>Coconut - 1/4 cup</div><div>Oil - 4 tsp</div><div><br /></div><div>For tempering</div><div>Coconut oil - 1/2 tbsp</div><div>Mustard seeds - 1/2 tsp</div><div>Red chilly - 1</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW15vP-nb_PBY6jiVmlvSbkoU2WN14yJywv6awkIwjBGbbQ1TfTCMSjnmcgB2yMKq7y_f4oD8FicSgxP1rGJ4U_yrxWlbthcP4CCXMAuA7ublFoEekL_-KQOKzKMfope8sTfpMPoqM714/s6016/DSC_3313.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6016" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW15vP-nb_PBY6jiVmlvSbkoU2WN14yJywv6awkIwjBGbbQ1TfTCMSjnmcgB2yMKq7y_f4oD8FicSgxP1rGJ4U_yrxWlbthcP4CCXMAuA7ublFoEekL_-KQOKzKMfope8sTfpMPoqM714/w426-h640/DSC_3313.JPG" width="426" /></a></div><div><br /></div><div><br /></div><br /><div><br /></div><div><br /></div><div>Method</div><div>Soak the tamarind in a cup of hot water for 20 minutes.</div><div>Squeeze and extract the juice. Add 1/2 cup more water to it.</div><div>In a pan, add 2 tsp coconut oil, once it heats up, add channa dal and urad dal, fry till it starts changing colour. </div><div>Next add in the coriander seeds, black pepper and red chillies. Fry till the dal turn golden. Transfer to a plate.</div><div>In the same pan, add a 2 tsp coconut oil, add the coconut and fry till it turn golden.</div><div>Cool and grind the spices and coconut into a fine paste. Set aside.</div><div>In the same pan, add the chopped pineapple piece, tamarind extract, turmeric powder, salt to taste.</div><div>Cook covered till the pineapple is done.</div><div>Add jaggery powder, mix well.</div><div>Add the ground paste, mix well and simmer for 2 to 3 minutes or till the Race turn slightly thick and saucy.</div><div>Ad few curry leaves.</div><div>Temper with mustard seeds and one red chilly.</div><div>Delicious Pineapple race is ready. Serve as an accompaniment with rice.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEbQY4qWm_c7Xu_bUE2OaTe44pOS6URjxq2GydXubc4OiXhwJOesOD4tyOvIpRMne9yeui8HwvwiRenrXNyxofNH6PzE8QIxYrHZVWb7yKpb846L1GCEg18-liVZrd-qpqTIn95LO554/s6016/DSC_3312.JPG"><img border="0" data-original-height="4000" data-original-width="6016" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEbQY4qWm_c7Xu_bUE2OaTe44pOS6URjxq2GydXubc4OiXhwJOesOD4tyOvIpRMne9yeui8HwvwiRenrXNyxofNH6PzE8QIxYrHZVWb7yKpb846L1GCEg18-liVZrd-qpqTIn95LO554/w640-h426/DSC_3312.JPG" width="640" /></a></div><br /><div><br /></div><div><br /></div><div>Note: If the race thickens too much add a little hot water and adjust the consistency.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="393" src="https://www.youtube.com/embed/jJYYFUtkTHU" width="577" youtube-src-id="jJYYFUtkTHU"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com2tag:blogger.com,1999:blog-898850722117145308.post-88304197317579045922018-03-13T06:33:00.002-07:002018-03-13T06:37:08.450-07:00Beetroot Halwa and a Review of the Preethi Zodiac Mixer Grinder<div dir="ltr" style="text-align: left;" trbidi="on">
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Couple of months back I was asked to do a product review for <b>Preethi Zodiac Mixer Grinder.</b> Before writing a review I wanted to use it for sometime. Also, this happens to be my first product review post, so I am really happy doing it. I have also shared a recipe which makes use of the grater blade of the mixer grinder. So, let's get on with my opinion about the Zodiac mixer grinder.<br />
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><b><br /></b></span></span>
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><b style="color: #222222;">Preethi Zodiac MG 218 750-Watt Mixer Grinder </b><br style="color: #222222;" /><b style="color: #222222;"><br /></b><span style="color: #222222;"></span><b style="color: #222222;">SPECIFICATIONS </b><span style="color: #222222;">(As mentioned in the product)</span></span></span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Model No.: Zodiac - MG 218</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Voltage: 230V AC ~ 50 Hz</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Power Consumption: 750 Watt</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Motor: Universal 750 Watt High Power Motor</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Material of Body: A.B.S</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Material of Jars: Stainless Steel and Transparent Plastic</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Blade Assemblies: Stainless Steel, Machine Ground and Polished</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Speed Controls: Rotary Switch with 3 Speeds and inches</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Flex Cord: PVC insulated 3 Core, Flexi cord with Plugtop and earthing</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Country of Origin: INDIA</span></span></li>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Preethi Zodiac Mixer grinder came neatly packaged in a carton, with all parts parts carefully packed. I fell in love with its black coloured base. The instruction manual is very handy and easy to understand. I was able to easily assemble and use all the attachments that came with it. </span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Pros:</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">1. A strong and sturdy base with vacuum rubber pads, which gives it a good grip on the surface.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">2. Powerful motor.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">3. Does a great job of both dry and wet grinding. Perfect for grinding those podis and idli, dosa and vada batters.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">4. I am in love with its grater attachment, does a neat job in no time with lot less effort.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">5. The slicer and kneader are also good.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">6. The juicer jar and a special citrus juice press are very good for whipping up some fresh juices.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Cons:</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">1. The first thing that hit me was the noise. I found it just too loud.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">2. The kneader attachment though great for kneading chappati dough, is a tad bit difficult to clean up.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">3. I found there are too many small parts to keep track of while using the attachments.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">In short, i am enjoying its presence and all that it is doing in my kitchen. It has definitely made my life a little more easier. So if you are looking at buying a sturdy mixer grinder with added features of a food processor then <b>Preethi Zodiac Mixer Grinder</b> is definitely worth it.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Now to the recipe,</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;"><b>What you'll need</b></span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Beetroot - 500gm (approx 3.5 cups when grated)</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Milk - 500ml (2.5 cups)</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Sugar - 3/4 cup</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Cardamom - 4, crushed and powdered</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Cashewnuts - few</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Ghee - 3 to 4 tbps</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Method</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">1. Wash and peel the beets. Chop them roughly into quarters.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">2. Assemble the master chef jar and fit it with the grater blade. Close with the lid. Ensure it is locked.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">3. Add 2 or 3 pieces at a time and run the mixer. Within minutes the beets would be grated.</span></div>
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4. Heat a Kadai, with a tbsp of ghee, fry the cashew nuts till golden and keep aside. </div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">5. Add another spoon of ghee and saute the beets.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">6. Now add the milk and let it cook on medium flame, till milk start boiling. Then simmer and keep cooking till milk is almost reduced.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">7. Now add the sugar and stir well. The mixture will become runny again.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">8. Keep stirring till it starts thickening again. Add the remaining ghee and stir for a couple more minutes.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">9. Do not stir for a very long time else the halwa will become hard and powdery.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">10. Add the powdered cardamoms and fried cashewnuts. Mix well.</span></div>
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<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;">Serve warm or cold.</span><br />
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com3tag:blogger.com,1999:blog-898850722117145308.post-16848708721239529212017-10-16T04:01:00.000-07:002017-10-16T04:01:08.010-07:00Thengai Paal Murukku/Coconut Milk Murukku - Easy Diwali Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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Every Diwali we end up making Ribbon Pokkodam, thenkuzhal and mixture. This time I wanted to try something a little different. Every time we buy murukku from shops, I buy a packet of Thengai Paal murukku. I just love the mild flavour of coconut milk. While talking to one of my aunts who is an expert in making snacks, I got the recipe for this murukku. It comes out well each and every time and is big hit with my kids as it is mild and not spicy yet very flavorful. So if you are looking for a simple snack, then do give this a try.</span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCt6BSQazeaQOlFKNuxU_99fahtqP5ADwt7xjVBsaINU74sA3RWQFxPL9rpWeci3YWtaDZDHmgborKRW5uowtclCwzDKe4wvp5pkYxVv5zyQMPIzs-iruD8frQ7_w0KI3K4wU7e4MG0QA/s1600/DSC_3358+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCt6BSQazeaQOlFKNuxU_99fahtqP5ADwt7xjVBsaINU74sA3RWQFxPL9rpWeci3YWtaDZDHmgborKRW5uowtclCwzDKe4wvp5pkYxVv5zyQMPIzs-iruD8frQ7_w0KI3K4wU7e4MG0QA/s640/DSC_3358+%25282%2529.JPG" width="424" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b><o:p></o:p></span></div>
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<ol style="text-align: left;">
<li>Rice flour – 1 cup</li>
<li>Urad Dal Flour – 1/8 cup</li>
<li>Cumin Seeds/Jeera – 1 tsp</li>
<li>Thick Coconut Milk – ¼ to ½ cup</li>
<li>Butter – 1 tbsp</li>
<li>Salt to taste</li>
<li>Oil to deep fry</li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b><o:p></o:p></span></div>
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<li>I<span style="font-family: Georgia, Times New Roman, serif;">n a wide bowl, take the rice flour, urad dal flour, cumin
seeds, salt and mix well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Next add the butter and mix it well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the coconut milk little at a time and mix well to make a
soft and smooth dough, not too lose and not too tight.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat oil for deep frying, take a big orange sized ball of
the dough and put it in the murukku press.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once the oil is hot, Squeeze into small or big murukku,
directly in the oil. Take care while squeezing.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fry until on medium heat until all the bubbles stop.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drain on to a tissue paper.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tasty and flavorful thengai paal murukku is ready.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYM7ZmDWI0-aEws1CoyPsWKrQz66vIoB_snfLR2aQN2sbINsHsrDxl_xO6V-2UaRh_TCcrEhXOOC5MzX6whZt_ptAKgVjt8QNA373XGHHc6T_LTD_fGW24BlJr5acDTLUSljvLKTgA6gA/s1600/DSC_3369+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYM7ZmDWI0-aEws1CoyPsWKrQz66vIoB_snfLR2aQN2sbINsHsrDxl_xO6V-2UaRh_TCcrEhXOOC5MzX6whZt_ptAKgVjt8QNA373XGHHc6T_LTD_fGW24BlJr5acDTLUSljvLKTgA6gA/s640/DSC_3369+%25282%2529.JPG" width="424" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I used up only about ¼ cup of coconut milk, as my rice flour
was freshly made at home and it was kind of wet (eera podi), if you are using
store bought flour you may have to use up the ½ cup fully.<o:p></o:p></span></div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com0tag:blogger.com,1999:blog-898850722117145308.post-6072566104126300682017-10-15T08:44:00.000-07:002017-10-15T08:44:16.081-07:00Badusha/Balushahi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">My blog has been lying dormant for quite sometime. Diwali,
the festival of lights is knocking at our doors. Now, Diwali calls for a couple
of posts. So I finally, started my Diwali preparations today. I started out by
making this delicious sweet – Badusha. These are small doughnut shaped sweets,
crisp and coated with sugar on the outside and juicy on the inside.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I have grown up seeing my grandfather, religiously prepare
these, for almost every Diwali. He was an expert in making these. My
grandmother and mother were his so-called assistants. He would do the major
work of kneading the dough and take help from them to shape the badushas. I
still remember him frying the badushas in large steel “thalam”/ “thambalam” so
that all badushas got the same amount of heat and fried well. He used
Vanaspati/dalda to prepare them. With changing times my mother has slightly
altered the recipe and uses ghee instead. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Let us move on the recipe<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Makes – 30 medium sized badushas</i></b><o:p></o:p></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">All Purpose Flour/Maida – 4 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Ghee – ¾ cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Curd – 8 tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt – a pinch</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cooking Soda – 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil for deep frying</span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Sugar – 2 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Rose Essence – few drops or Powdered Cardamom – 1 tsp</span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">In a wide vessel, add ghee and cooking soda and rub it very
well with your finger so as to mix the soda well with the ghee.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">To this add the curd and mix well.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Now sprinkle the maida little at time and bring it together
into a dough.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add a little water and make into a smooth dough. Do not
apply too much pressure while kneading.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cover and rest it for at least 30 minutes.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Now, pinch out small lemon sized balls, roll into smooth
ball, flatten slightly with your palm and make an indent with your thumb in the
centre.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Repeat this with the rest of the dough</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In the meanwhile, heat oil for deep frying in a kadai. Once
the oil has heated up, (test by adding a tiny piece of dough, it should come up
immediately), turn off the heat.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Slide in 3 to 4 pieces of the shaped dough into the oil and
let it cook in the pre-heated oil for a while.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Now, turn the stove on, and cook on low heat, by flipping
and turning the badhushas, until they have turned a nice golden brown, or until
the sound stops.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Drain into a tissue paper.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Simultaneously prepare the sugar syrup, heat another kadai,
add the sugar and water enough to submerge the sugar. Heat it until one string
consistency and remove from heat.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the rose essence or cardamom powder mix well.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Soak the first batch of badhushas in the syrup until the
next batch is ready.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Remove the first batch from the syrup and line them up in a
wide plate.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Repeat the above until all the badushas are fried and dipped
in sugar syrup.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Now, keep the remaining sugar syrup on heat again and keep
stirring, till it turns into a white saucy liquid.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Remove from heat, and dip all the badushas in this white
crystal sugar, place them on a wide plate and let them cool for at least a
couple of hours.</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Delicious badushas are ready.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1KA6PjlC9TO_AGa1THYw_fDqtTc75FejHsqO9F4GhEbFRGWbe4JqR-IV9u31NjMAgCdYQyr7E3grFbdsuKwn0qjolNBGuwTia3V31x5UbhEJjU0j10yUYBcl147atGQWA7ZY3NX0hyQ/s1600/DSC_3329+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1KA6PjlC9TO_AGa1THYw_fDqtTc75FejHsqO9F4GhEbFRGWbe4JqR-IV9u31NjMAgCdYQyr7E3grFbdsuKwn0qjolNBGuwTia3V31x5UbhEJjU0j10yUYBcl147atGQWA7ZY3NX0hyQ/s640/DSC_3329+%25282%2529.JPG" width="640" /></a></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">The last step of dipping the badhushas again in the crystal
sugar, is optional, if you like your badhuha like the store bought ones, stop
at step 15. But my grandfather used to proceed and make this way and we like it
this way.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Take care not to add too much water while kneading, use as
little as possible. Also, do not knead like chappati dough giving a lot of
pressure.</span></li>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com2tag:blogger.com,1999:blog-898850722117145308.post-26092295329991622382017-06-01T18:42:00.004-07:002017-06-01T18:42:57.346-07:00Tomato Thokku/Thakkali Thokku<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">I am a big fan of thokku varieties. I have a bottle of thokku in my refrigerator at all times. Be it tomato, coriander or pudina. They are so versatile and are always a life saviour. They are a perfect accompaniment to idly/dosa/adai and chapathi. They are perfect as a spread on the bread. Just mix a little thokku to a portion of hot rice and have it with some papad or chips and there you have a quick lunch ready in a jiffy for that really busy day. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Among the various varieties of thokku, if I had to choose one, I would definitely pick tomato. It is by far, my most favorite. There are a number of ways to make this. Here is my way. It tastes really delicious and is our family favorite. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I have used Bangalore Tomatoes, feel free to use country tomatoes, but reduce or totally omit the tamarind as they are more tart. Also adjust the seasoning accordingly. Also please adjust the quantity of salt and chilly powder according to your preference. I have provided the measure I have used, but it may vary depending on the brand you use. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCORndQkuMtiEDEnSzxQajCZrB2oxkwTBh1kuRsu4Sz2Z3y0QMm_tAfutCyns2m0wPt4-CFApVN8WqRy34hTXCptFjPqduMb-IAxUZ06q5YDIwfrMcA9MEdk_PNXPD4_o20Gb9PAqk9DU/s1600/DSC_3001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1041" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCORndQkuMtiEDEnSzxQajCZrB2oxkwTBh1kuRsu4Sz2Z3y0QMm_tAfutCyns2m0wPt4-CFApVN8WqRy34hTXCptFjPqduMb-IAxUZ06q5YDIwfrMcA9MEdk_PNXPD4_o20Gb9PAqk9DU/s640/DSC_3001.JPG" width="416" /></a></div>
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<div style="text-align: left;">
<b style="font-family: georgia, "times new roman", serif;">What you'll need</b></div>
</div>
<div class="MsoNormal" style="text-align: left;">
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomato – 1 Kg (about 12 to 13 Medium sized)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tamarind – a small gooseberry sized ball</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Chilly Powder – 2 tbsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Powdered Jaggery – 2 tbsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Asafoetida Powder – ½ tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt – approx 2 tbsp
(adjust according to taste)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Gingely Oil – ¼ cup</span></li>
</ol>
<span style="font-family: Georgia, "Times New Roman", serif;"><b>For Tempering</b></span><br /><ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Mustard Seeds – 2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Curry Leaves – few sprigs</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>To dry roast and grind</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Fenugreek seeds/Vendayam - 2 tsp</span></li>
</ol>
</div>
</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash and pat dry the tomatoes. Chop into quarters.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a heavy bottomed kadai, add the chopped tomatoes,
tamarind and let them cook in their own juices. Keep the heat on medium and
stir once in a while to avoid burning. The tomatoes should be cooked till
mushy.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Remove from heat and allow to cool.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once cooled, transfer to a mixie jar and grind it. You may
keep it slightly coarse.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a heavy bottomed kadai with the oil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Temper with mustard seeds, curry leaves.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the ground tomato, asafoetida, mix well. Cover with a
lid and let it cook on medium heat for 10 to 12 minutes or till the mixture has
reduced well. Keep stirring once in a while to avoid burning.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now add the chilly powder, jaggery and salt mix well. Keep
stirring till you start seeing oil on the sides of the kadai. Remove from heat.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Dry Roast the fenugreek seeds until dark brown and powder it
using a mortar and pestle. Add this to the thokku and mix well.</span></li>
</ol>
</div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"> Cool completely and
transfer to a clean container. Tomato thokku is ready.<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJ0GnSScf7Df8M6bZAce7VuM42PALyZ85pgyz6dEOK3aHSxTthyphenhyphenjXQDAwnFbDpUYv-1IecuwDIfq61vrPqp0orRxxGSY1PZ6KPbLNVWAK5vrdmTyYMkurNzFs2vMM5lWKRRu2xg9pmQo/s1600/DSC_2994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJ0GnSScf7Df8M6bZAce7VuM42PALyZ85pgyz6dEOK3aHSxTthyphenhyphenjXQDAwnFbDpUYv-1IecuwDIfq61vrPqp0orRxxGSY1PZ6KPbLNVWAK5vrdmTyYMkurNzFs2vMM5lWKRRu2xg9pmQo/s640/DSC_2994.JPG" width="424" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">I used Bangalore tomatoes which are not very sour, if using
nattu thakkali then reduce the amount of tamarind. You may do without it too.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">After add the chilly powder, salt and jaggery, keep stirring
constantly.</span></li>
<li>This thokku remains fresh for a couple of days at room
temperature and upto a month when refrigerated.</li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Use a clean dry spoon.</span></li>
</ol>
</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">x</span></div>
</div>
Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com8tag:blogger.com,1999:blog-898850722117145308.post-12294465695391221652017-05-28T09:59:00.004-07:002017-05-28T09:59:55.359-07:00Mixed Vegetable Kootu<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXYsWgIyXugSDBEAKtkMuNY3T83hgQMelD5y_FxqXOFfx8nwCg0-V32-i2koC24K9JDGlEnnIMft6OG8PnK3eYL-HLcVtieYp3cw1rBCj6ugFL6o2kAymFymPkXjwc1ueAuklQFIfuh0/s1600/DSC_3019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1064" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXYsWgIyXugSDBEAKtkMuNY3T83hgQMelD5y_FxqXOFfx8nwCg0-V32-i2koC24K9JDGlEnnIMft6OG8PnK3eYL-HLcVtieYp3cw1rBCj6ugFL6o2kAymFymPkXjwc1ueAuklQFIfuh0/s640/DSC_3019.JPG" width="425" /></span></a></div>
<div style="height: 0px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br />x</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">A post after a long time!! No excuses this time. It was pure
laziness on my side. So finally, I managed to come out of hibernation. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">While browsing the recipe index on my blog, the other day, I
noticed that I haven’t posted some very basic recipes like this kootu, and a
few others. So, thought of sharing this simple recipe today. This is an
everyday kootu, unlike the kootu curry that is served during sadhyas. But I
like this, for its simplicity. Few basic ingredients create magic. I would say
it is a very close cousin of the molagootal. The Molagootal is more like a
kuzhambu as in runnier, while the kootu is a side dish usually paired with mor
kootam/ rasam or vatha kuzhambu. Now, off to the recipe.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><span style="font-size: x-small;">Serves 4</span></i></b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>What you'll need</b></span></div>
<div class="MsoNormal" style="text-align: left;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Mixed Vegetables – 3 cup (I used Malabar Vellarikai, Carrot,
and Potato)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Channa Dal – ½ cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Scraped Fresh Coconut – ½ cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cumin Seeds – 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green Chilly – 1</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turmeric Powder – ½ tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Jaggery – 1 tsp (optional)</span></li>
</ol>
<span style="font-family: Georgia, Times New Roman, serif;">For Tempering</span><ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Coconut Oil – 2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mustard Seeds – 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Broken Urad Dal – 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Curry Leaves – few</span></li>
</ol>
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Soak the channa dal for 20 minutes. Then pressure cook it
with until soft.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash, peel and chop the vegetables into small cubes. I used
1 cup each of Malabar vellarikai, carrots and potatoes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a bowl, add the chopped vegetables, add just enough
water, turmeric powder and salt to taste.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Allow this is boil, cook partially covered until the
vegetables are cooked.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add jaggery if using and boil for another couple of minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In the meanwhile, grind the coconut, green chillies and
cumin into a fine paste with very little water. Add water just enough to grind –
a couple of spoons.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Next add in the cooked dal, mix carefully without mashing
the vegetables. Let this simmer for couple of minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Finally, add the ground coconut paste, mix well and simmer
for another 3 to 4 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Adjust seasoning. Remove from heat.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a small frying pan with coconut oil. Temper with
mustard seeds and urad dal. Pour this tempering over the kootu. Garnish with
curry leaves.</span></li>
</ol>
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Kootu is ready. Serve as an accompaniment with
Vathakuzhambu/Mor Kuzhambu/Rasam.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYdFiVzu55Tqgi4-X99hU_vO0tKKvBo2oKoAgjZU0G47QJlWStZxRTkG0n7EyXSjYQl0_LLCuyQjVcz3MURwtuK8-BRstKS409dgxi3neAXl88fJvMFFHzHZprl8kWeYy6MK1ovb9xOs/s1600/DSC_3033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1064" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYdFiVzu55Tqgi4-X99hU_vO0tKKvBo2oKoAgjZU0G47QJlWStZxRTkG0n7EyXSjYQl0_LLCuyQjVcz3MURwtuK8-BRstKS409dgxi3neAXl88fJvMFFHzHZprl8kWeYy6MK1ovb9xOs/s640/DSC_3033.JPG" width="424" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Note</b>:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">You may add green peas and French beans as well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Make sure to add any one water vegetable like ash gourd or
chow chow, or Malabar vellarikai.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Addition of jaggery is optional, but we like our kootu
slightly sweet and so I add a little bit.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Use coconut oil for good flavour.</span></li>
</ol>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com1tag:blogger.com,1999:blog-898850722117145308.post-81619523653076153262017-02-13T05:25:00.000-08:002017-02-13T05:25:53.915-08:00Koozh Dosai<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup31hwkNeHUbWlFj6u-TvFpaxPhUMuqYyj-FlesezRUAVFKriD6MjaqzH0FIDJqFpoas0ZmhIegyOsGjvyo6p9f-eqKb1OxGaE2lX0lv3lnzekBhVkwM8bvg2TU293TyrtcbiCT25zIs/s1600/DSC_2871+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup31hwkNeHUbWlFj6u-TvFpaxPhUMuqYyj-FlesezRUAVFKriD6MjaqzH0FIDJqFpoas0ZmhIegyOsGjvyo6p9f-eqKb1OxGaE2lX0lv3lnzekBhVkwM8bvg2TU293TyrtcbiCT25zIs/s640/DSC_2871+%25282%2529.JPG" width="425" /></span></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Koozh dosai is a very old and traditional recipe, which I feel is slowly fading away from most households, including mine. Whenever it comes to grinding batter, I end up grinding for the regular idly and dosa batter and so all the other varieties always takes a back seat. The Koozh dosai would be a welcome change if you are bored of your regular idly dosas.</span><div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><div>
<span style="font-family: Georgia, Times New Roman, serif;">This dosa does not have any urad dal. It is made only of raw rice. The most important thing to note in this recipe is that the batter should be well fermented and enough quantity of Koozh should be added to get soft dosas.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<b><span style="font-family: Georgia, Times New Roman, serif;">What you’ll need</span></b><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Raw Rice – 2 Cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil – as needed to make dosas</span></li>
</ol>
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash and soak the rice for 3 to 4 hours.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now grind the rice into a smooth batter adding water as and
when required.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add salt mix well and let this batter ferment for 8 to 10
hours.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Take a big ladle full of this batter and mix it with 2 cups
water. Mix it well without any lumps.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place this on heat and keep stirring on medium flame, until
it starts thickening and becomes translucent. This is called Koozh.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let this cool well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Before making the dosas, add this cooled Koozh to the batter
and mix well. Add about 2 cups of water and make the batter very thin, like
rava dosa batter.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place an iron pan on heat, drizzle a little oil, mix the
batter well and pour a ladle full of batter, start from the outer edges and
then move in.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drizzle oil on the edges. And cook on medium flame flip over
and drizzle a tsp of oil and cook until the dosas are done. Repeat with remaining batter.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve these delicious dosas with chutney/sambar or molagapodi.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGjxns9pf3ENrSs2QyXNuCFgD5A4JGZzH5Y0m6BHFc-reiSReoS0_FnOCjoqpFOB_1sJohPdwcIqep7I_XxXfqI_uhEp-D9scQFg27E1xgnn-L18M0eXM8yZGA2dvAYBusFzmlOW3wOc/s1600/DSC_2872+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGjxns9pf3ENrSs2QyXNuCFgD5A4JGZzH5Y0m6BHFc-reiSReoS0_FnOCjoqpFOB_1sJohPdwcIqep7I_XxXfqI_uhEp-D9scQFg27E1xgnn-L18M0eXM8yZGA2dvAYBusFzmlOW3wOc/s640/DSC_2872+%25282%2529.JPG" width="418" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The batter should be well fermented.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The quantity of koozh would be just right, sometimes, the
dosa may tear, it might be because the koozh is more in quantiy. So don’t add
the whole koozh at a time. Add ¾ th of the koozh make a dosa a check, if the
dosas come without any white patches then the koozh is enough. If you
see white patches on the cooked dosa, then add more koozh. </span><o:p></o:p></div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com1tag:blogger.com,1999:blog-898850722117145308.post-6991615758181651442017-01-15T07:26:00.000-08:002017-01-15T07:26:52.808-08:00Lemon Oorugai | Lemon Pickle without Oil<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1wSW26uNuisix1f_8OT5NhBX9docbe0sJkSEQD-Dqp8VC1KR9S0z4YcSByONNH0EVdi8Yp_8q9BoH73ax2ABMJJuWet0ga_iGPFLdeI5d6aosb5-LL1uF-1pFMU1ZpCrI-dUX6vibz8/s1600/DSC_2939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1wSW26uNuisix1f_8OT5NhBX9docbe0sJkSEQD-Dqp8VC1KR9S0z4YcSByONNH0EVdi8Yp_8q9BoH73ax2ABMJJuWet0ga_iGPFLdeI5d6aosb5-LL1uF-1pFMU1ZpCrI-dUX6vibz8/s640/DSC_2939.JPG" width="424" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pickles are an integral part of Indian households and so it
is at our home. A proper South Indian meal is incomplete without the customary
Thayir Sadam (curd rice) and oorugai. My MIL is an expert when it comes to
pickling. Not only our family, but anyone who visits our home and tastes her
pickles doesn’t go without asking her for its recipe. Among all
the pickles she makes, my favorite is Avakkai and Vadu Mangai. I hope to post
these recipes this summer.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now, is the season for lemons. I am not a huge fan of lemon
pickle. But the one I am sharing today is an exception. I learnt this from my
grandmother. The USP of this pickle is that it does not use oil. The salt and
sugar act as preservatives. Please don't panic! It is not a sweet pickle. The sugar just balances the sourness of the lemon. It tastes really good and is perfect with a bowl of
curd rice.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQ0PblTM1PcwATWjQAGzitRVoRxrGrCzGOHFErVgzEZyeVYBLgj_wZHgOVoPI8FRcRG32rGbKpJHox3TT_gEDU2g8-hNKzY408i600xAZMNrmxAmumpfm3mWcLLnZx-BqyVqyNVtrp1k/s1600/DSC_2954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQ0PblTM1PcwATWjQAGzitRVoRxrGrCzGOHFErVgzEZyeVYBLgj_wZHgOVoPI8FRcRG32rGbKpJHox3TT_gEDU2g8-hNKzY408i600xAZMNrmxAmumpfm3mWcLLnZx-BqyVqyNVtrp1k/s640/DSC_2954.JPG" width="414" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you'll need</b></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Indian Lemon – 15 medium sized</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red Chilly Powder – 1/3 + 1/8 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt – 1/3 + 1/8 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sugar 1/3 + 1/8 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fenugreek – 1 tbsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Asafoetida – ½ tsp</span></li>
</ol>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash and wipe the lemon well. Let it dry well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cut 12 of the lemons into quarters or cut each into 8
pieces. I had approximate 2.5 cup of cut lemon pieces.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Squeeze and extract the juice from the remaining 3 lemons.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Transfer the lemon pieces into a wide glass bowl, add the
measured quantities of red chilly powder, salt and sugar. Also add the lemon
juice. Mix well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Scrape the sides of the bowl.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now, heat a small frying pan, dry roast the fenugreek seeds
until they start to pop. Transfer to a plate. To the hot pan add the asafoetida
powder fry for few seconds.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Grind the roasted fenugreek seeds with the help of a mortar
and pestle.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the fenugreek powder and asafoetida to the pickle
mixture. Stir well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cover with a lid and keep aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Keep stirring once everyday. Transfer to a clean and
sterilized bottle after about 10 days.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let it sit at least for a month before consuming by when
lemon would have become soft and would have absorbed all the spices well.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCW20IZFHlt3mjaexJBLSMAi0c2dK-c08ytZdiRJrAIbVx-1K_r2Hvmh-QIb-wTOVS7Zj06zSg6ptSW9Padtu_0780eZwaaw5JEjfUh11nlf0x2AnJ6VTdkNi4YrmD-aJeqQk_DnLCi7A/s1600/DSC_2956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCW20IZFHlt3mjaexJBLSMAi0c2dK-c08ytZdiRJrAIbVx-1K_r2Hvmh-QIb-wTOVS7Zj06zSg6ptSW9Padtu_0780eZwaaw5JEjfUh11nlf0x2AnJ6VTdkNi4YrmD-aJeqQk_DnLCi7A/s640/DSC_2956.JPG" width="424" /></a></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Select firm yellow, thin skinned lemon. Make sure there are
no black spots or soft spots on the lemon.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Always use a clean and dry spoon.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Keep stirring it once everyday, with a clean dry spoon for
at least 10 days.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Store in clean sterilized glass bottle. I recommend, washing
the bottle with soap water and then rinsing it with hot water. And dry in
sunlight before storing the pickle. </span></li>
</ol>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com3tag:blogger.com,1999:blog-898850722117145308.post-14611118501644228482017-01-08T05:33:00.000-08:002017-01-08T05:33:35.580-08:00Vendhaya Keerai Paruppu Usili<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89ffPr9r6J5yo86Viu2GnFtFH5BK2XBz-f6rZ0-C3p3EzAghJGsW5-sSIFMbKXgd_MkfYiFnpYgn9YBdplnpx4D_r5iNieTyYeUUygN7AwVJb-O2EYVb2TiMw9cn4t0deLzFUJJOjsbM/s1600/DSC_2904+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89ffPr9r6J5yo86Viu2GnFtFH5BK2XBz-f6rZ0-C3p3EzAghJGsW5-sSIFMbKXgd_MkfYiFnpYgn9YBdplnpx4D_r5iNieTyYeUUygN7AwVJb-O2EYVb2TiMw9cn4t0deLzFUJJOjsbM/s640/DSC_2904+%25282%2529.JPG" width="424" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Here I am, with the next recipe in the New Year. I love paruppu usili period. I have already
posted 2-3 usili recipes using different vegetables like Kothavarangai,
Cabbage and Vazhapoo. Among these my favourite was Cabbage. But now I have 2 favorites. Cabbage and this Vendhaya Keerai Usili. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In our house, I had
never seen my mother or MIL prepare usili using keerai. A couple of days back,
I tasted this usili, prepared by my friend. It was new to me. And I just loved
it. I also came to know that usili using murungai keerai is also quite popular.
Last week I tried this and it was a big hit at home. My kids also loved it. The
flavour of vendhaya keerai with the spiced steamed lentils is just too good. It
tastes best as an accompaniment with Vatha Kuzhambu or with Mor Kuzhambu. If
you have not tried this before, then do give it a try. I am sure you will love
it.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><i>Serves 3 to 4</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b><o:p></o:p></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Methi Leaves/Vendhaya Keerai – 1 Big Bunch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tuar Dal – 1/3 Cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kadala Paruppu – 1/3 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Dry Red Chilly – 2 or 3</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Asafoetida – a generous pinch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To temper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coconut Oil – 2 tbsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mustard Seeds – 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Urad Dal – 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red Chilly – 1</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b><o:p></o:p></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash and soak the dals for atleast 30 mins along with the
dried red chillies.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">After 30 mins, drain the water completely, and grind into a
coarse paste with red chillies, salt, few curry leaves and asafoetida. Do not add water.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Grease an idly plate with few drops of oil, take a lemon
sized ball of the ground dal paste and pat it on the idly moulds. Repeat this
until all the dal paste is used up.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Steam this in a cooker/steamer for 5 to 8 minutes or until
the dal is cooked. To check, insert a knife through the dal discs, the knife
should come out clean.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let this cool very well. Pulse it again in the mixie, the
dal should crumble and resemble a coarse powder.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, clean and wash the methi leaves/vendhaya keerai,
I used only the leaves and very tender stock. I had about 2 heaped and tightly
packed cup of leaves. Chop them roughly.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a Kadai with oil, temper with mustard seeds, once it
splutters, add the urad dal and fry till the dal turns golden, add the red
chilly and fry till it turns crisp.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now add the chopped leaves and saute till the leaves get
wilted. Add a little salt.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Next add the ground dal and mix everything very well. Keep sautéing
for 5 to 6 minutes or until everything mixes well and resembles a crumble.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Delicious Usili ready. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyf114s7OSImjUtxdfZlC0GTroYMk30T8FpIvKZ1zRbcwruFZA5IxhVdFPZQ1_vzwbz-YyL4jJa15pfCmIIFtFYS0pO_xz7FgAMag7kSy7_Q8h0mwzWAI-276r1gjhkkQ0wuS84LzffQ/s1600/DSC_2901+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyf114s7OSImjUtxdfZlC0GTroYMk30T8FpIvKZ1zRbcwruFZA5IxhVdFPZQ1_vzwbz-YyL4jJa15pfCmIIFtFYS0pO_xz7FgAMag7kSy7_Q8h0mwzWAI-276r1gjhkkQ0wuS84LzffQ/s640/DSC_2901+%25282%2529.JPG" width="424" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Notes</b>:</span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Drain water completely from the dals before grinding.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Also grind the dals coarsely without adding any water.</span></li>
</ol>
</div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com4tag:blogger.com,1999:blog-898850722117145308.post-65210065531772511202017-01-01T20:11:00.002-08:002017-01-01T20:11:58.465-08:00Kadala Paruppu Pradhaman<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9-panPIzU68HlxQiDWns-l39A9OPA9EI1FHCl-Z4NpMEQl75bwll-5yOUlfCcHsthsDVwi-TLXyhBdCgPWdZ43qjGuGh1CLjg4F4KkugetI26tm0_SCoc6ATdszG1hyphenhyphenw2P0nD0P69mQ/s1600/kadalaparuppupradhaman.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9-panPIzU68HlxQiDWns-l39A9OPA9EI1FHCl-Z4NpMEQl75bwll-5yOUlfCcHsthsDVwi-TLXyhBdCgPWdZ43qjGuGh1CLjg4F4KkugetI26tm0_SCoc6ATdszG1hyphenhyphenw2P0nD0P69mQ/s640/kadalaparuppupradhaman.jpeg" width="416" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
Wishing all readers a very Happy New Year!!</span><div>
<span style="font-family: Georgia, Times New Roman, serif;">It has been a really long time since I last posted a recipe on the blog. Life has become very busy and blog just took a back seat without me even realizing it. But I hope to be more regular this year. So here is to sweet beginnings. </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">A delicious pradhaman - Kadala Paruppu Pradhaman. Jaggery and coconut milk like I always say are a match made it heaven, that with the bite of kadala paruppu/channa dal is just amazing. I took out the camera after a really long time and I have not done any justice to the pradhaman. You'll have to just take my word for it and try it out. And I am sure you will not regret it. Now off to the recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0LKWc5D2iyo-8_K1Aw7HHW0VUTE-f3ih_TIxQx9vzvIvKtOQC4tKDvfMVNlGNG9bHGct_k3oXgeRCjK2x1pW7XMVF9MSandwznqvrJMNSzZarjCYaWeIkjQeH8nb1-mZtZLZp_uOC6U/s1600/DSC_2910+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0LKWc5D2iyo-8_K1Aw7HHW0VUTE-f3ih_TIxQx9vzvIvKtOQC4tKDvfMVNlGNG9bHGct_k3oXgeRCjK2x1pW7XMVF9MSandwznqvrJMNSzZarjCYaWeIkjQeH8nb1-mZtZLZp_uOC6U/s640/DSC_2910+%25282%2529.JPG" width="425" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">Serves 3 to 4</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b><o:p></o:p></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Kadala Paruppu/Channa Dal – 1/3<sup>rd</sup> cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Javvarisi/ Sago – 1/8<sup>th</sup> cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Powdered Jaggery – ¾ cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Thin Coconut Milk – 1 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Thick Coconut Milk – ½ cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Dry Ginger Powder – ¼ tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cardamom Powder – ½ tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ghee – 1 tbsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cashew nuts – few</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b><o:p></o:p></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Dry roast the sago and channa dal till the raw smell
disappears.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Soak these in water for 10 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pressure cook the channa dal and sago with just enough water
for 3 to 4 whistles. Let the water level be just above the dal.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once, the pressure is released, open the cooker and mash the
dal lightly.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a heavy bottomed vessel, add the powdered jaggery, with
¼ cup of water. Once the jaggery dissolves, strain for impurities and pour it
back in the vessel.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the mashed dal and sago to this jaggery syrup. Let it
boil for a couple of minutes. Then add the thin coconut milk and boil for 5 to
6 minutes. Keep stirring once in a while.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once the payasam thicken slightly, remove from heat.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now add the thick coconut milk and mix well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a small frying pan with ghee, add the cashewnuts and
fry until golden. Add this to the pradhman.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Also add the ginger powder and cardamom powder. Mix well.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve warm.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UoIZbg5wYB_OF5yndPTBB-oMib2ePWACfIYboiD39fL_yFFRHvGmZVhL_Q2iGcW-b-FqZE-ang5O9xIioYvH8FYhty5FMpvpt5aSasZ0mQGVI6pqcpoNPHc-GrtlfI1vHkLO1t1t108/s1600/DSC_2906+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UoIZbg5wYB_OF5yndPTBB-oMib2ePWACfIYboiD39fL_yFFRHvGmZVhL_Q2iGcW-b-FqZE-ang5O9xIioYvH8FYhty5FMpvpt5aSasZ0mQGVI6pqcpoNPHc-GrtlfI1vHkLO1t1t108/s640/DSC_2906+%25282%2529.JPG" width="402" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Notes</b>:<o:p></o:p></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Channa dal should be cooked till soft, the dal should easily crumble when pressed between fingers, but not mushy.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">The pradhaman will thicken once it cools.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">You can add boiled and cooled regular milk if the pradhaman
is very thick.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Do not add more than the mentioned quantity of sago, it will
thicken the pradhaman very much.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Traditionally, roasted coconut slivers are added to the
pradhman, since I did not have coconut handy, I used cashewnuts.</span></li>
</ol>
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<o:p></o:p></div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com4tag:blogger.com,1999:blog-898850722117145308.post-44586898216515790932016-07-10T07:01:00.002-07:002016-07-10T07:01:48.740-07:00Karuveppilai Kuzhambu / Curry Leaves Kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oFRehjqZqAOKF7BpN8qpZ2U44Xi-vcdo2JnOLNes873PBlDRAk_pH8_BoHsTGdfp8yUWX2QkjiW3QXMvZQfsfcI9Xm2ghyQgpo10Tzc8Yj9RWLZTVP4R9kdvA3mlJlGegvLCCix9feE/s1600/karuveppilaikuzhambu1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oFRehjqZqAOKF7BpN8qpZ2U44Xi-vcdo2JnOLNes873PBlDRAk_pH8_BoHsTGdfp8yUWX2QkjiW3QXMvZQfsfcI9Xm2ghyQgpo10Tzc8Yj9RWLZTVP4R9kdvA3mlJlGegvLCCix9feE/s640/karuveppilaikuzhambu1.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I am back after a very long break. Things have become very
busy all of a sudden at the personal front. It feels good to be back to
blogging. I really hope I can be regular with my posting. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now that I decided to start drafting my post, I am
completely lost for words. So let me get straight to the recipe. Today, I am
sharing a kuzhambu recipe. Unlike most of the other kuzhambu/kootan recipes on
the blog, which I have grown up with, this is a relatively new recipe. My
mother got to know of it from a very good friend of hers. And since then, my
mother has been making it now and then. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So now that amma is here with me, I asked her to prepare
this. It is a spicy, tangy and flavorful kuzhambu.. If you have fresh curry
leaves at hand, it is a breeze to prepare and pairs well with any thoran or roast curries like potato or
seppankizhangu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXqiaLPCmpWigEwmPWY-haXI6Y5MrZXmQwmhy6qFLSdHbzaJnlup1cVx5E6mdHFB3wxWMGGNRfxDdtTsNB4hfHI_bkk5DwkAjZJ1sHBSQJMsSB8UHUSVMaPW_6kLq5M5EtVMdsYpaLCM/s1600/karuveppilaikuzhambu2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXqiaLPCmpWigEwmPWY-haXI6Y5MrZXmQwmhy6qFLSdHbzaJnlup1cVx5E6mdHFB3wxWMGGNRfxDdtTsNB4hfHI_bkk5DwkAjZJ1sHBSQJMsSB8UHUSVMaPW_6kLq5M5EtVMdsYpaLCM/s640/karuveppilaikuzhambu2.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, "Times New Roman", serif;">Fresh Curry Leaves – 1 cup, tightly packed</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Tamarind – a gooseberry sized ball</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Turmeric Powder – ½ tsp</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Jaggery – 1 tsp (optional)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>To roast and grind</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, "Times New Roman", serif;">Gingely oil – 1 tsp</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">White Urad Dal – 1 tbsp</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Black Pepper – 1 tsp</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Dried Red Chillies – 4 to 5 (increase or decrease according
to taste)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Asafoetida – a small piece</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>To temper</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, "Times New Roman", serif;">Gingely Oil /Nalla Ennai – 2 tsp</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Mustard Seeds – 1 tsp</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Cumin Seeds – ½ tsp</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, "Times New Roman", serif;">Soak the tamarind in a cup of hot water for 10 minutes.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Squeeze and extract the juice and discard the fibers.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add 1.5 cups of water more to this.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add turmeric powder, jaggery and salt to taste. Place it on
medium heat and bring it to a boil.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">In the meanwhile, heat a small kadai with a tsp of oil add
the asafoetida, once it puffs up well add the urad dal and fry it on medium
heat. Once it starts changing color, add the black pepper and dry red chillies
and fry till the chillies are bright red. Take care not to burn the dal.
Transfer to a plate and cool.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Now, grind the roasted ingredients along with the curry
leaves to a fine paste adding a little water.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add this ground paste to the tamarind water and let it boil
on medium heat for 8 to 10 minutes or till the raw smell of the tamarind and
curry leaves disappears and the kuzhambu has thickened and reached a saucy consistency. Don't let it thicken too much as it will thicken a little more on cooling.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Remove from heat.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Heat a small frying pan with oil, temper with mustard seeds
and cumin. Pour the tempering over the kuzhambu.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;">Flavorful karuvepilai kuzhambu is ready.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Serve with steamed rice and any thoran or potato or
seppankizhangu fry.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_L7yTclL5PJ3I9h1MPL7imcnlEeWC28w7Fho85pf2OZ4iAv6xdqkmom1bz8LeLTEjGlM0-7hOmi7czvDEOw66plW8wR6inx5uFE_rQIz83SY9_VUnjbAzYMcYIN9oWs6eog8IAWnx3JE/s1600/karuveppilaikuzhambu3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_L7yTclL5PJ3I9h1MPL7imcnlEeWC28w7Fho85pf2OZ4iAv6xdqkmom1bz8LeLTEjGlM0-7hOmi7czvDEOw66plW8wR6inx5uFE_rQIz83SY9_VUnjbAzYMcYIN9oWs6eog8IAWnx3JE/s640/karuveppilaikuzhambu3.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Notes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">You may saute few shallots and a couple of cloves of garlic if you like, and then add the tamarind water to it and follow the remaining steps.</span></div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com7tag:blogger.com,1999:blog-898850722117145308.post-25660899871413389422016-05-21T19:15:00.000-07:002016-05-21T19:15:03.650-07:00Thayir Vadai - A Guest Post for Rafeeda of The Big Sweet Tooth<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQmuBTKdsjd_XX6IltDM9_fzLm9X7e62tA3cb8-45wqQgy9USgbP5fyg6EZe8_fKD4DSAAtxYJsZMpbK28rtCrduojBo6YzmjMtSdfMz5GqmNnEtEnYauXJyjZD-li7jkYQbdB3zJCHU/s1600/thayirvadai2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQmuBTKdsjd_XX6IltDM9_fzLm9X7e62tA3cb8-45wqQgy9USgbP5fyg6EZe8_fKD4DSAAtxYJsZMpbK28rtCrduojBo6YzmjMtSdfMz5GqmNnEtEnYauXJyjZD-li7jkYQbdB3zJCHU/s640/thayirvadai2.JPG" width="426" /></a></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-top: 1px; padding: 0px;">
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<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-top: 1px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">Today’s post is a guest post for a wonderful blogger friend Rafeeda. Rafeeda’s blog <a href="http://www.thebigsweettooth.com/" target="_blank">The Big Sweet Tooth</a> is a treasure trove of recipes, from mouthwatering biriyanis to delicious bakes and puddings, you name it and you will find it on her space. I love the quotes she posts and her write ups. I feel an instant connect with whatever she writes. I am inspired by her dedication towards her blog. Inspite of being a busy working mother of 2 beautiful girls, she manages to post recipes almost every day on her space.</span></div>
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<br /></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-top: 1px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">I am sharing one of my family’s favorite summer recipes – Thayir Vadai or Curd Vadai. It is a very simple dish to prepare and tastes great. A make ahead dish, perfect for those small get togethers or parties. </span></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-top: 1px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-top: 1px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">Thanks a lot Rafeeda for inviting me to your space.</span></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-top: 1px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-top: 1px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">Hop over to Rafeeda's space for the full <a href="http://www.thebigsweettooth.com/2016/05/be-my-guest-thayir-vadai.html" target="_blank">recipe</a>.</span></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-top: 1px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEURjMVTdsVh45lChiKwz7ICnNzOiKEyKN09J_A5mCg_xKMFjVgtb6w2hS3uEoUpyC52K383gfCUeM6wdgg8dIhtQ1iTJ_EVEFZQU-gI-YiQWFSmx56voGv5i4gd1ycvd5cpwDha9_EaY/s1600/thayirvadai1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEURjMVTdsVh45lChiKwz7ICnNzOiKEyKN09J_A5mCg_xKMFjVgtb6w2hS3uEoUpyC52K383gfCUeM6wdgg8dIhtQ1iTJ_EVEFZQU-gI-YiQWFSmx56voGv5i4gd1ycvd5cpwDha9_EaY/s640/thayirvadai1.JPG" width="640" /></a></div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com9tag:blogger.com,1999:blog-898850722117145308.post-40854471421211485772016-05-15T20:25:00.001-07:002016-05-15T20:29:37.588-07:00Porulvilangai/Porivilangai Uruandai<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkRuv1swBU5sZJfLe0ZpaPf8X3tYlTw97h66QbspL5OTXNYe7a6CpYboea0OlJC-cNgVZHbnqjQj9_ieYdPr1mnrMcVCPWTHJ1zIwtsT07pgbH1g8WlgUAeB040zt1UU1UJPumw79vtI/s1600/poruvilangai1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkRuv1swBU5sZJfLe0ZpaPf8X3tYlTw97h66QbspL5OTXNYe7a6CpYboea0OlJC-cNgVZHbnqjQj9_ieYdPr1mnrMcVCPWTHJ1zIwtsT07pgbH1g8WlgUAeB040zt1UU1UJPumw79vtI/s640/poruvilangai1.JPG" width="424" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Poruvilangi or Porulvilangi Uruandai is a healthy and
nutritious sweet ball. The name Porulvilangai literally means that the
ingredients are a mystery. Though it resembles any other laddu in appearance,
but the texture is very different. These balls are very hard, infact, you need
to use a small hammer or a grinding stone to break it. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Poruvilangai was one of the things which my grandmother
would always keep ready when we went for our summer vacations as it was my
mother’s favorite. As a child I never really liked them, just because they were
too hard. These are a favorite with my in laws and my mother in law makes them
on and off. She tells me that, in her times, when people used to go on long
train journeys, they would prepare these and carry it along. These hard balls
have a very long shelf life and stay fresh for a couple of months.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The main ingredients used in its preparation are Whole Wheat
grains, Boiled Rice/Puzhungal Arisi, Green Moong/Pacha Payaru, Dry ginger,
cardamom and coconut bits sweetened with Jaggery. The measurements and
ingredients seem to differ from one household to another. I came across recipes
making use of Channa dal, roasted gram dal and even groundnuts. The recipe I am
sharing is handed down to me by one my mother in law’s relative who is has been
regularly preparing these for a very long time now.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Poruvilangai, like I mentioned earlier are supposed to be
very hard, hard to the extent that they need to be broken with pestle.
The reason it was made like this was so it could have a long shelf life, as
these were made in large quantities in those days. But now, children don’t and
adults don’t seem to like it so hard, so the balls made from the recipe I am
sharing today, are not so hard. I won’t say they are soft and crumbly, but they
can be broken by our teeth. Refer the notes section, if you want to make the
stone hard poruvilangais.</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">What you’ll need</span></b></div>
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<ol style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Boiled Rice/Puzhungal Arisi – 4 Cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Whole Wheat Grains/Gothumai – 1 Cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Green Moong/Pacha Payaru – 1 Cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Jaggery – 6 cup, powdered</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Dry Ginger/Sukku – a big piece</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cardamom – about 10</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Coconut – 1 cup, cut into small pieces</span></li>
</ol>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Method</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Roast and Grind</span></b></div>
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<ol style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Dry roast the rice, whole wheat, green moong until golden.
Keep stirring and roast on medium heat to avoid burning and for even roasting.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Break the dry ginger into smaller pieces used a pestle, heat
that also for a minute or so, for easy grinding.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Spread all the roasted ingredients on a newspaper and allow
to cool slightly.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Then grind them along with the dry ginger and cardamom in
batches in a mixie, sieve it and keep aside.</span></li>
</ol>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Prepare Jaggery Syrup</span></b></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Heat a heavy bottomed kadai, with the jaggery and water
enough to immerse the jaggery. Heat it on medium flame, else the syrup will
thicken even before the jaggery dissolves.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Once the jaggery has dissolved completely, strain for
impurities and pour it back into the kadai.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the coconut pieces to this.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Keep heating on medium flame, stirring once in a while, we
need to get the soft ball consistency or thakkali pagu. It is ok if you remove
the syrup just before the soft ball consistency. (Check Notes)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">To check for the soft ball consistency, take some water in a
plate, and add a drop of the syrup into it, if it settles and you are able to
roll it into a ball then the syrup is ready. Remove from heat.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">I removed mine from heat, just before the soft ball consistency.</span></li>
</ol>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Prepare the urundai</span></b></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Keep a medium sized bowl with a cup of the flour in it. This
is for rolling the prepared urundais.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In another wide bowl, take a cup of the flour and add about
2 ladles of the syrup. Mix it quickly with a wooden spoon or spatula, and try
forming balls, if you are able to form the balls, then quickly roll them into
balls and put them into the bowl with flour. If you are not able to form balls
then add another spoon of syrup and try.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">The balls may feel soft while rolling, but they harden on
cooling.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Repeat the above procedure until you are done with all the
flour.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Some syrup may be left over, you can refrigerate the syrup
and use it later again to make the urundais, by heating it with little water.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Healthy and tasty poruvilangai urundais are ready.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6ALAR7qWwL_cnWXfvMJaXf868XXhxI31QI1_MK2tj578JkGSKl2RHg7HBQ_gXWYVD5XHlkz-MihYWbFC_Y8z8riuzwXkmFsU_IP5W1udvl65QyDxfIYJWlHbOxdrr0BYE5metzN3mKY/s1600/poruvilangai3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6ALAR7qWwL_cnWXfvMJaXf868XXhxI31QI1_MK2tj578JkGSKl2RHg7HBQ_gXWYVD5XHlkz-MihYWbFC_Y8z8riuzwXkmFsU_IP5W1udvl65QyDxfIYJWlHbOxdrr0BYE5metzN3mKY/s640/poruvilangai3.JPG" width="426" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Notes</b>:</span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">If you have the facility to get the grains milled in flour mill, then that would be good. Else use the mixie and sieve the powdered flour. I ground mine at home in a regular mixie.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">The jaggery syrup is the one that is responsible for the
hardness of the urundai, so if you want them a little softer, you can remove
the syrup just before it reaches the soft ball consistency. Or if you want
really stone hard urundais then keep the syrup a little longer than soft ball
consistency. I removed mine, just before the soft ball consistency.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">The urundais will feel soft while shaping, but on cooling,
they will harden.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">I had some jaggery syrup left, it is difficult to give exact
measurement of the jaggery syurp.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">The ratio is 1:1, for one cup of powder, use 1 cup of
powdered jaggery.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">The main flavoring agents are sukku and cardamom, so don’t
skip that.</span></li>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com7tag:blogger.com,1999:blog-898850722117145308.post-974365757673232382016-05-10T19:20:00.003-07:002016-05-10T19:20:46.932-07:00Payathangai Paruppu Thoran<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QOuDsNxaBIJ6ro7yvXwaGKF7odeIHrghF52qhvANTBaitZX36qem6VyTTihqiOrRzVKa1a1ATh0nkIPYlqAYkImS2ShK4qeKbuMkCPPpHllNwC-m6hyphenhyphensWFgsqTMwy00_C4gwk5PNYaA/s1600/payathangaithoran2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QOuDsNxaBIJ6ro7yvXwaGKF7odeIHrghF52qhvANTBaitZX36qem6VyTTihqiOrRzVKa1a1ATh0nkIPYlqAYkImS2ShK4qeKbuMkCPPpHllNwC-m6hyphenhyphensWFgsqTMwy00_C4gwk5PNYaA/s640/payathangaithoran2.JPG" width="426" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Thoran is a very common and popular stir fry served usually
as an accompaniment with steamed rice and Sambar. It can be prepared with
almost all the vegetables, like raw bananas, pumpkin, all the different varieties
of beans, carrot, cabbage etc. Usually the vegetables are finely chopped and
stir fried in coconut oil and finally garnished with some fresh coconut. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couple of days back, when I got these yard long beans I was
getting ready to prepare it like any other day, then my MIL, asked me to soak
some pasi paruppu/moong dal and add to the thoran. The thoran made with the
addition of the dal was very delicious and all including my kids enjoyed this
slightly varied version of the thoran.</span></div>
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<o:p><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><b><i>Serves - 4</i></b></span></o:p></div>
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<ol style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Payathangai/Yard Long Beans – 500 gms</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Moong Dal/Pasi Paruppu – ¼ cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Fresh Scraped Coconut – 1/3 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Green Chillies – 2 to 3</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Curry Leaves - few</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Turemeric Powder – ¼ tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Coconut Oil – 1 tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mustard Seeds – 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Broken Urad Dal – 1 tsp</span></li>
</ol>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Wash the dal, rinse well and soak it for 20 minutes.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Wash the yard long beans, string it and finely chop the
beans. Keep aside.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Heat a Kadai with oil, temper with mustard seeds and urad
dal, once the dal changes color add half of the chopped beans stir well.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Now drain the dal and spread it as a layer over the beans
and top it with the remaining beans in such a way that the dal is covered by
the beans.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sprinkle some water, cover and cook for 5 minutes on medium
to low heat.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Remove the lid and stir, add the salt and turmeric
powder,</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">sprinkle more water if required
cover and cook till the beans is cooked.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Remove the lid and let it fry for a while, keep stirring
once in a while.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In the meantime, add the coconut, green chillies and curry
leaves in a small mixie jar and pulse it for a few seconds.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add this to the beans and stir well. Fry for a couple of
minutes and remove from heat.</span></li>
</ol>
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<span style="font-family: "georgia" , "times new roman" , serif;">Delicious Payathangai Thoran is ready. Serve as an
accompaniment with rice and Sambar or Mor Kootan or with Rasam.</span></div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com4tag:blogger.com,1999:blog-898850722117145308.post-31732081338226489872016-05-05T02:20:00.001-07:002016-05-05T02:20:30.293-07:00Mambazha Sambar |Ripe Mango Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLReXZg72gc_NmH7J-fPoWluH8TIcKDpCpo7o11w47wXNBaKQJ2ea0Gn-4J71dkmAzDVdz1Au7-a42FcfTVcTFT6QWY7xU1hoQfYyGu0Pe7QznY4a8XBIm-uqX1OIrqC6Vbr-wVG5H3d0/s1600/mambazhsambar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLReXZg72gc_NmH7J-fPoWluH8TIcKDpCpo7o11w47wXNBaKQJ2ea0Gn-4J71dkmAzDVdz1Au7-a42FcfTVcTFT6QWY7xU1hoQfYyGu0Pe7QznY4a8XBIm-uqX1OIrqC6Vbr-wVG5H3d0/s640/mambazhsambar1.jpg" width="426" /></a></div>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;">It is Mango time!!! Yes..markets are flooded with
different varieties of mangoes. Once the mango season starts, I can’t think of
even single day, when we don’t have our dose of mango in some form or the
other, be it the simple manga curry, manga pachadi, manga kootan or mambazha
pulissery, if not then, just cut up a fruit and eat. <o:p></o:p></span></span></div>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;">So here is another recipe, that can be added to my already
big list of mango recipes – the Mambazha Sambar. We usually prepare the
pulissery with ripe mangoes, sambar using ripe mango is not so frequent. <o:p></o:p></span></span></div>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;">The Mambazha sambar is very much similar to the regular
arachuvitta sambar, the only thing is the addition of the ripe mango. But the
taste and smell of the sambar is very much different from the regular sambar.
It has a lovely aroma and slightly sweet sour taste. Do try it this while the
mangoes are in season.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0hGaTDuQ1E0K5gfjAroy0Cc6TGwybyPWm0Jg0_xgX3abbG-7EFhA1nIfdFOjYb6D1i_iorGZ3erJpLYNF0U6BmQ7yCHdTzhSoK2aiyNL0ZuDtBdRYO2ZzQuhnnY-ql4_j6Doc8LWOcc/s1600/mambazhsambar3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0hGaTDuQ1E0K5gfjAroy0Cc6TGwybyPWm0Jg0_xgX3abbG-7EFhA1nIfdFOjYb6D1i_iorGZ3erJpLYNF0U6BmQ7yCHdTzhSoK2aiyNL0ZuDtBdRYO2ZzQuhnnY-ql4_j6Doc8LWOcc/s640/mambazhsambar3.jpg" width="424" /></a></div>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b><i><span style="font-size: x-small;">Serves 5 to 6</span></i></b><o:p></o:p></span></span></div>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b><o:p></o:p></span></span></div>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Ripe Mango – 2 Medium sized, cut into big chunks with the
skin</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Drumstick – 2, cut into finger sized pieces</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Tamarind – gooseberry sized</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Tuar Dal – 1/3 cup</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Turmeric Powder – ¼ tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span></li>
</ol>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b>To roast and grind</b><o:p></o:p></span></span></div>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Asafoetida – a small piece</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Channa dal – 1 tbsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Coriander Seeds – 2 tbsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Fenugreek Seeds – ½ tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Dried Red Chillies -5 to 6</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Coconut – 1/3 cup</span></li>
</ol>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Oil – 2 tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Mustard Seeds – ½ tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Curry Leaves – few</span></li>
</ol>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Method </b><o:p></o:p></span></span></div>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Wash and pressure the tuar dal with enough water. When cooked,
mash well and keep aside.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Soak the tamarind in 1 cup of hot water for 10 minutes.
Squeeze and extract the juice, discard the fibres.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">In a vessel, add the tamarind juice, also add another 3
cups of water, add the drumstick pieces, turmeric powder, and salt.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Bring this to boil and let it keep boiling on medium flame
till the drumstick pieces are almost done, at this stage add the ripe mango
pieces and boil for another 4 to 5 minutes or till the mangoes are cooked.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">In the meanwhile, heat a kadai with a tsp of oil, add the
asafoetida and fry till it puffs up well, next add the channa dal and fry till
the dal starts changing color, then add the coriander seeds and methi seeds and
fry till a good aroma starts coming, taking care not to burn anything. Finally
add the red chillies stir till the chillies become bright red. Also add the
coconut and fry for a couple of minutes. Coconut need not change color.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Transfer to a plate and let it cool.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Then grind to a paste using about ¼ cup of water.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Once the mango is cooked, and the cooked and mashed dal to
the tamarind water and mix well, boil for 2 minutes.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Then add the ground paste add a cup of water and adjust
the consistency. Check for seasoning and bring to a boil. Simmer for 3 to 4
minutes.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Garnish with curry leaves.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Heat a small frying pan with oil, temper with mustard
seeds. Pour the tempering over the sambar.</span></li>
</ol>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with white rice and a poriyal or thoran of your
choice.<o:p></o:p></span></span></div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com2tag:blogger.com,1999:blog-898850722117145308.post-69664517442762278622016-04-12T00:14:00.002-07:002016-04-12T00:14:39.769-07:00Ada Pradhaman - Kerala Style Ada Pradhaman<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYi1sEL1EbXsn-qnVCRU2zyyxptmNBFMyEr8b8VtRRTVsgrAtt0nBgdE8-1Jb3jCGAjjwwZdaClg3GsOfvL1FnkRKwqc3FbaQm2P9LznRTr9TM0pqYmzvKs2cdMz6EGvuHfE8lbDOiDc/s1600/adapradhaman2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYi1sEL1EbXsn-qnVCRU2zyyxptmNBFMyEr8b8VtRRTVsgrAtt0nBgdE8-1Jb3jCGAjjwwZdaClg3GsOfvL1FnkRKwqc3FbaQm2P9LznRTr9TM0pqYmzvKs2cdMz6EGvuHfE8lbDOiDc/s640/adapradhaman2.jpg" width="424" /></a></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Vishu is almost here. It is one of my
favorite festivals. I love keeping the Vishu Kani. A typical Vishu Kani
consists of an Uruli filled with rice, the Kani Vellari or Malabar Vellarikai,
other vegetables and fruits like snake gourd, mango, jackfruit, banana, a
mirror, an Idol of Krishna, a new cloth, gold ornaments etc and ofcourse, the
kani is incomplete without the Kani Konnai also known as Laburnum. The Kani is
arranged the previous day night and viewed early morning on the day of Vishu
which usually falls either on the 14<sup>th</sup> or 15<sup>th</sup> of April. </span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">The Kani konnai is not easily found in most
parts of the country. Most of the years I make do with some yellow flower. But
this time, I am really happy, as the place I live in, is lined with these trees
and is in full blossom. So this year’s Kani is going to be adorned with the
Konnai.</span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">No festival is complete without a feast and
no feast is complete without a Payasam. </span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">We usually prepare the Pal Payasam in
our house for Vishu. But I love Pradhamans and I had this packet of Rice ada
with me, so I prepared this pradhaman a couple of days back. It turned out
super delicious, perfect for any feast. I have already posted the <a href="http://palakkadcooking.blogspot.in/2014/04/palada-pradhaman.html" target="_blank">Palada Pradhaman</a>, which is equally tasty. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtEka8CJEZ71D_AR7lUD3UfIF_YOyxuXqNWL1AdvNhh5p95e7UdURYM_xb4k8acWC2C9V2OZUX7boCZzuxwIxK1fFR6xtx4ji1fXFE7pi-ZWk1ISztJyPj5K1EQyWAb7T3O9x6mdE3g4/s1600/adapradhaman1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtEka8CJEZ71D_AR7lUD3UfIF_YOyxuXqNWL1AdvNhh5p95e7UdURYM_xb4k8acWC2C9V2OZUX7boCZzuxwIxK1fFR6xtx4ji1fXFE7pi-ZWk1ISztJyPj5K1EQyWAb7T3O9x6mdE3g4/s640/adapradhaman1.jpg" width="426" /></a></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i><b>Serves – 4 to 5 generously</b></i></span></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Rice Ada – ½ cup (I used store bought)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Powdered Jaggery – 2 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Thin Coconut Milk – 4 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Thick Coconut Milk – 1 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Coconut pieces – ¼ cup, cut into small
pieces</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cashewnut – few (optional)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Ginger Powder – ½ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cumin Powder – ½ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cardamom Powder – ½ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Ghee – 2 tbsp</span></li>
</ol>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Soak the ada in plain water for 15 to 20
minutes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Now drain the water, and add about 4 to 5
cups of water and cook the ada in it till the ada is really soft. Make sure ada
is soft, even if it turns a bit mushy it is ok, as the ada, will separate once
we add it to the jaggery syrup.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Strain the ada and wash it well in cold
water. This will prevent sticking. Drain and set aside.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Heat a heavy bottomed Kadai, with jaggery
and ½ cup water, filter for impurities. Wash the Kadai and pour the jaggery
syrup back into the kadai.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Let this boil for 6 to 7 minutes, or till
the syrup reaches a slightly thicker consistency.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Now add the cooked ada and sauté it well.
Keep stirring and sauté till the syrup thicken again for about 8 minutes. Add a
tbsp of ghee and sauté for a couple of minutes more. This is the most important
step. This is when the ada will get the sweetness from the jaggery, else ada
will taste bland.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Now add the thin coconut milk and mix well,
allow to boil for atleast 10 minutes, or till the mixture is slightly thick.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Turn off the flame.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the cardamom powder, cumin powder and
dry ginger powder to the thick coconut milk, mix well and add it to the Pradhaman.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Heat a small frying pan with ghee and fry
the coconut pieces till dark brown. Fry the cashews if using and add it to Pradhaman.</span></li>
</ol>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Serve warm.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Nb6hba8F1FRug2FO1toCUrXtMBwL081qZSR9vfaEBn0PSRdDsjzNHWrf42ijApHE8fJ__wYbwCxBdATHrfTUAj17OW6hktIttCTfqJ0wZCxwl_w8R0AdRqQPO5ts0Bm_8ogx_4eIGVM/s1600/adapradhaman3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Nb6hba8F1FRug2FO1toCUrXtMBwL081qZSR9vfaEBn0PSRdDsjzNHWrf42ijApHE8fJ__wYbwCxBdATHrfTUAj17OW6hktIttCTfqJ0wZCxwl_w8R0AdRqQPO5ts0Bm_8ogx_4eIGVM/s640/adapradhaman3.jpg" width="426" /></a></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">You may feel the consistency is very lose
and not thick, but the payasam will thicken as it cools. And the consistency
will be perfect. There won't be any need of adding extra milk. If you want it thicker, then you may reduce the thin coconut
milk to 3 cups.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">The sweetness was perfect, if you want more
or less, adjust accordingly.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">The ada I bought was very small and cooked
very fast; cook your ada depending on its size. Make sure it is completely soft
else, after adding to the jaggery it will become hard and feel like it is not
cooked.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">I used KPL coconut milk powder, the taste
was very good. I found it better than the tetra pack, but nothing to beat the
taste of fresh coconut milk. Refer my <a href="http://palakkadcooking.blogspot.in/2015/04/chakka-pradhaman-vishu-sadya.html" target="_blank">Chakka Pradhaman </a>post to know how to extract
coconut milk.</span></li>
</ol>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com7tag:blogger.com,1999:blog-898850722117145308.post-57872354418101329132016-04-07T01:52:00.000-07:002016-04-07T02:02:29.672-07:00Nendran Chips|Ethakka Upperi|Varatha Upperi|Kerala Banana Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRc4bfG-imTAGMEfA45kfF85Jm-aZFd_rx2D6UXF3pXdZZmynaJJ3oUYqOtaQbdpyS8QExjPtlpql7gXBKStIRtHAWyKcrVv9Rr4_JrCNyQDNEk_gf6yV-Db4XEW8DXU6C1PMPcEpxFKY/s1600/nendranchips1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRc4bfG-imTAGMEfA45kfF85Jm-aZFd_rx2D6UXF3pXdZZmynaJJ3oUYqOtaQbdpyS8QExjPtlpql7gXBKStIRtHAWyKcrVv9Rr4_JrCNyQDNEk_gf6yV-Db4XEW8DXU6C1PMPcEpxFKY/s640/nendranchips1.jpg" width="426" /></a></div>
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<span style="color: windowtext;"><span style="font-family: "georgia" , "times new roman" , serif;">I have been wanting to post this for a very long time now.
But something or the other came my way and it took me so long to post it on the
blog. Initially, I was not very confident of making the chips, later when I was
confident enough; I was living in places where I couldn’t find the Nendrangai.
I wanted to post it before Vishu, so when I went to Chennai last month I had
plans of getting the kai, but I couldn’t. So I was thinking this year also, I
won’t be able to post it, as in Pune I hardly find it. But, my good fortune, a
shop selling South Indian items opened up just a couple of weeks back very near
my place. And I asked him if he could get me Nendrangai. And he did get it. So
finally, the ever popular chips recipe is on my blog.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WrY-Hf7JvdPDYNR2G5GW5hcGCNHySkOCIPpApD7-HhQHYrLm755UpW8yoONBu0DtJgsYnOhL_BYEQZo8xbDH68GYmfnjXC50JzyO016IrbuVjc9Hy1VLmLRDVMQh-3goO9wnD-1lyo4/s1600/nendranchips2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WrY-Hf7JvdPDYNR2G5GW5hcGCNHySkOCIPpApD7-HhQHYrLm755UpW8yoONBu0DtJgsYnOhL_BYEQZo8xbDH68GYmfnjXC50JzyO016IrbuVjc9Hy1VLmLRDVMQh-3goO9wnD-1lyo4/s640/nendranchips2.jpg" width="426" /></a></div>
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<span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;"><b>What you’ll need</b></span></div>
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<span style="color: windowtext;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-size: x-small;">Makes about ½ kg Chips</span></i></b><o:p></o:p></span></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Nendrankai /Raw Kerala Banana – 6, (1.5 Kg)</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Coconut Oil – to deep fry</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Salt – as required</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Turmeric Powder – ½ tsp</span></li>
</ol>
<br />
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<span style="color: windowtext;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Method</b><o:p></o:p></span></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Wash the plantains well and pat dry them.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Make slits on the skin vertically, make sure u don’t go
too deep and cut the fruit.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Now, with your hands, carefully remove the skin. Save the
skin and prepare thoran with it.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Slice it thin and spread on kitchen tissues or newspaper.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">In a small bowl, add about 2 to 3 tsp of salt and ½ tsp
turmeric powder, mix well and keep aside.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Heat oil in a Kadai for deep frying</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Once the oil is hot, reduce the flame to low, and slowly add
the sliced plaintain in batches.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Now, increase the heat to medium high and fry, keep
stirring once in a while.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Fry till the bubbles have almost stopped.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Now, reduce heat to low and add ½ tbsp of the salt –
turmeric water to the oil, increase heat to medium and keep stirring till the
spluttering sound stops.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Drain on to kitchen tissues, continue the process.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Cool completely and store in airtight container.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbDIOLX62s7Z1mdjJVAtnqARotPbk5yygnyo4RUbr21ymoJ-JYBefJ4X7_OxF62nsBEmTLrJBbQ2AXl-3xgpGt7qp3wyJnPBsgo1PMb0hu5Vyng_whepg3z1azLdh6h8FpH8nnMz69PI/s1600/nendranchips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbDIOLX62s7Z1mdjJVAtnqARotPbk5yygnyo4RUbr21ymoJ-JYBefJ4X7_OxF62nsBEmTLrJBbQ2AXl-3xgpGt7qp3wyJnPBsgo1PMb0hu5Vyng_whepg3z1azLdh6h8FpH8nnMz69PI/s640/nendranchips.jpg" width="424" /></a></div>
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<span style="color: windowtext;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>:<o:p></o:p></span></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Remember to add lesser amount of the salt-turmeric water
as you proceed with the frying the batches, as there will be salt in the oil. Else
the chips will become salty.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">After adding the salt-turmeric water, fry till the sound
stops, else the next batch will not be crisp.</span></li>
<li><span style="color: windowtext; font-family: "georgia" , "times new roman" , serif;">Also slice the banana thin and spread on a kitchen tissue
for atleast 10 mins to get crisp chips.</span></li>
</ol>
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</div>
Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com3tag:blogger.com,1999:blog-898850722117145308.post-4940694972814956862016-04-03T20:14:00.000-07:002016-04-03T20:42:09.702-07:00Vellarikka Kichadi/Thayir Pachadi - Easy Vishu Sadya Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2VxcsoH1F1c3dcFzJQYJ1RsdHNApb-qmnROPgP3tCEzaYa3cs7-fLUY7DOtsdp_IOIuB3KOHHIfBrsKGvjVZOIlYkD6ggmSaQP9zE5Gu3XjC90Lxo-YQ4XSTBJmPQNt73xTnZUV8iiY/s1600/vellarikakichadi3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2VxcsoH1F1c3dcFzJQYJ1RsdHNApb-qmnROPgP3tCEzaYa3cs7-fLUY7DOtsdp_IOIuB3KOHHIfBrsKGvjVZOIlYkD6ggmSaQP9zE5Gu3XjC90Lxo-YQ4XSTBJmPQNt73xTnZUV8iiY/s640/vellarikakichadi3.JPG" width="424"></a></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">We are into April already. The
weather in Pune is very hot. It is our first summer here. I had heard so much
about the pleasant weather of Pune that this heat took me by surprise. The
temperatures have been around 37 to 39 degrees for the past 15 to 20 days.</span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Today’s recipe is a very
easy one, perfect for a hot sunny day. Also, thayir pachadi or Kichadi is a
important part of any sadhya, so if you are planning to cook a sadya this
Vishu, then u should include this. The Vellarikka kichadi is one of my
favorites. The Velarikka used is Malabar Vellarikai, also known as Kani Vellari.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWQE29nlwFxkUQ5IgV0Mdn2pj3b43sdET0PCyBaMb5Np6H48-EL99DCxt0ihIfAFEXS3hbKbmcnZ3jnn8iLR_MM48GX1K4mQ-wscdaR0H4m0MQRLuiPjHr1mJcIEBEZu4G4kpldJu4JE/s1600/vellarikakichadi1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWQE29nlwFxkUQ5IgV0Mdn2pj3b43sdET0PCyBaMb5Np6H48-EL99DCxt0ihIfAFEXS3hbKbmcnZ3jnn8iLR_MM48GX1K4mQ-wscdaR0H4m0MQRLuiPjHr1mJcIEBEZu4G4kpldJu4JE/s640/vellarikakichadi1.JPG" width="424"></a></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br></b></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.85pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b><span style="color: #444444;"><o:p></o:p></span></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Malabar Vellarikai – 1 cup, peeled, deseeded and finely
chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Fresh Thick Curd/Yougurt – 1.5 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Salt to taste</span></li>
</ol>
<br>
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<span style="font-family: Georgia, Times New Roman, serif;"> </span><b style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">To grind</b></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Fresh Scraped Coconut – 1/3 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Green Chillies – 1 or 2</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Mustard Seeds – 1/8</span><sup style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">th</sup><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;"> tsp</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"> </span><b style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">For tempering</b></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Oil – 1 tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Mustard Seeds – ½ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Curry Leaves – few</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"> </span><b style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Method</b></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">In a vessel add the chopped Vellarika
pieces with just enough water, (don’t add too much water), and salt and boil
till the vellarika pieces are cooked. Takes about 8 to 10 minutes. Set aside to
cool.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Grind the coconut, green chillies and mustard seeds. You
can add a little of the curds while grinding. Don’t add water.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Beat the curds well add the ground mixture, and cooked vellarikai
pieces and mix well. Check for salt and add accordingly.</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;"> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Heat a small frying pan with oil, temper with mustard
seeds and curry leaves.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 13.85pt;">Pour over the pachadi.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreyo-4LvDCcvyxArvAiYNwzVbS6iZDHg_deEHpMrEzQ_7glncY02ERYe4Np50C54KDaxlhHa6Ty-9m3Lpdi3mIo1ojCr_GhX4fXSejEwxR1215LiQQ1l8rNmpIoGsEtwl9Uu0IME-3eE/s1600/vellarikakichadi2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreyo-4LvDCcvyxArvAiYNwzVbS6iZDHg_deEHpMrEzQ_7glncY02ERYe4Np50C54KDaxlhHa6Ty-9m3Lpdi3mIo1ojCr_GhX4fXSejEwxR1215LiQQ1l8rNmpIoGsEtwl9Uu0IME-3eE/s640/vellarikakichadi2.JPG" width="424"></a></div>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com7tag:blogger.com,1999:blog-898850722117145308.post-28617669208795382142016-03-21T19:47:00.000-07:002016-03-21T19:47:04.474-07:00Adai Kozhukattai<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETwrKahRCa4vRNtzDKgR8TjKExNyjJoQmsLlUcZg1cKxvfh9-nHVFIfmzB-9o7th4Q_8hHIHNwRgz9TKOuOsjpUuPY9zvna7yWeRBBLkClF98yw2uwkrh47G2EqTpMwAaLx4ky4ruxRM/s1600/adaikozhukattai2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETwrKahRCa4vRNtzDKgR8TjKExNyjJoQmsLlUcZg1cKxvfh9-nHVFIfmzB-9o7th4Q_8hHIHNwRgz9TKOuOsjpUuPY9zvna7yWeRBBLkClF98yw2uwkrh47G2EqTpMwAaLx4ky4ruxRM/s640/adaikozhukattai2.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Adai Kozhukattai, a very traditional, age old almost forgotten recipe. While talking to my grandmother, about old forgotten recipes, she mentioned this to me.<b> </b>A recipe which was prepared often till the time of my grandfather and then there seemed to be no takers for it and somehow, along the line this recipe was lost.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I got the recipe from her and when my mother was here prepared it with her help. It tasted really good and all at home liked it very much. The ingredients are similar to the adai. You can say it is a steamed from of adai :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">A few points to remember while preparing these, grind the batter coarse, steam it well - it takes longer than the regular upma kozhukattai to cook and serve it hot - doesn't taste very good once it is cold.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkkYdKCFch9JcRp4O4J32UbKHmGThFJxs8k4ahqt4lT2hupFEGaZqG5B1Xt-CoaF_1F8edoftNvQ70uE_Wh-xi6yCFghRychA-n_41wLNtW3awXhoEXx5y1LkWk2y_i1sqsorPi5-XBY/s1600/adaikozhukattai1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkkYdKCFch9JcRp4O4J32UbKHmGThFJxs8k4ahqt4lT2hupFEGaZqG5B1Xt-CoaF_1F8edoftNvQ70uE_Wh-xi6yCFghRychA-n_41wLNtW3awXhoEXx5y1LkWk2y_i1sqsorPi5-XBY/s640/adaikozhukattai1.JPG" width="424" /></a></div>
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<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>What you'll need</b></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Idly
Rice – 2 Cup</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Tuar Dal
– ½ Cup</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Black
Urad Dal – ½ Cup</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Dried
Red Chillies – 4</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Asafoetida
– ½ tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Salt to taste</span></li>
</ol>
<br />
<div class="MsoNormal">
<span lang="EN-IN" style="color: windowtext; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For
tempering<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Oil – 2
to 3 tbsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Mustard
Seeds – 1 tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Channa
Dal -</span><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;"> </span><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">1 tbsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 18.4px;">Curry Leaves – few</span></li>
</ol>
<br />
<div class="MsoNormal">
<span lang="EN-IN" style="color: windowtext; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Soak the
rice for 3 to 4 hours.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Soak the
dals, along with red chillies for 1 hour.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Grind
the rice and dal coarsely into a rava consistency by adding some water.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Heat a
non stick kadai with oil, temper with mustard seeds, channa dal and curry
leaves.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Also add
the asafoetida.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Now add
the batter, also add a little water and start stirring. Keep stirring
continuously until the entire mixture comes together like a ball. Do this in a
low flame.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Remove
from heat, allow to cool, until you can handle, wet your hands and make small
balls or kozhukattais.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Heat a
idly cooker or pressure cooker and place a steamer in it, keep the kozhukattais
on the steamer and steam for 20 to 25 minutes.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Healthy
and delicious adai kozhukattai is ready. Serve hot with sambar or chutney.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQ1r4YhN8EaBOHwJMCinYhTNhSFr83_tfzFp-EpJX_1QIOHIl5gGoZhWODBHs91SrclPXbDLZPe5P5SL7wNNtNyqqWoqoLwxTCnGIwfgT5NtPdh5tsBsIYHfdilizkiKTiCZn3lGtfbQ/s1600/adaikozhukattai3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQ1r4YhN8EaBOHwJMCinYhTNhSFr83_tfzFp-EpJX_1QIOHIl5gGoZhWODBHs91SrclPXbDLZPe5P5SL7wNNtNyqqWoqoLwxTCnGIwfgT5NtPdh5tsBsIYHfdilizkiKTiCZn3lGtfbQ/s640/adaikozhukattai3.JPG" width="428" /></a></div>
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<span lang="EN-IN" style="color: windowtext; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span lang="EN-IN" style="color: windowtext; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Note</b>:<o:p></o:p></span></span></div>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Grind
coarsely, don’t grind to smooth paste.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Steam
for 25 minutes.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Always
serve hot.</span></li>
</ol>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com6tag:blogger.com,1999:blog-898850722117145308.post-6449528559478291112016-02-27T22:43:00.002-08:002016-02-27T22:45:55.247-08:00Mullangi Podi Potta Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPsDgc0HL2Bf1t-fkk4l552lx__tRKc8OchHp5C624vtSckBE0v_DtwlhyphenhyphenbA6KJPJ4Leprb1vn0n4yOoJKeQdHBdXsMDanF94PaNC4Py8LppcbPpK8cZ2U2QIdhsPpkLXACK82t52Crk/s1600/mullangisambar1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPsDgc0HL2Bf1t-fkk4l552lx__tRKc8OchHp5C624vtSckBE0v_DtwlhyphenhyphenbA6KJPJ4Leprb1vn0n4yOoJKeQdHBdXsMDanF94PaNC4Py8LppcbPpK8cZ2U2QIdhsPpkLXACK82t52Crk/s640/mullangisambar1.JPG" width="426" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I don’t know why it has taken me so long to post this simple
recipe! I guess it is because I hardly prepare sambar using the sambar powder.
I almost always prepare the arachuvitta sambar. The Podi potta sambar is always
the second choice and I make it only when I am pressed for time or don’t have
coconut in stock. That said, it doesn’t mean that the podi potta sambar does
not taste good. But to get a good tasting Sambar you need to have a good Sambar
Powder. I used to almost always buy the Sambar Powder, some brands resulted in
good Sambar some were not so good. So I was always in search of a good Sambar Powder
recipe and my search ended with <a href="http://palakkadcooking.blogspot.in/2016/02/sambar-powder-homemade-sambar-podi.html" target="_blank">this</a>. And the sambar made with this powder
tastes very much like the Arachuvitta Sambar minus the coconut. So here is a
simple sambar recipe using radish as the main vegetable. Feel free to use the
vegetable of your choice.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>What you’ll need</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><b><i>Serves - 4</i></b></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Radish – 2 medium sized, cut into roundels</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tamarind – small lemon sized ball</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sambar Powder – 2 tbsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tuar Dal – ½ cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Asafoetida – a generous pinch</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Jaggery – 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Curry Leaves –few</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Coriander Leaves – 2 tbsp, finely chopped</span></li>
</ol>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>For tempering</b></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil – 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mustard Seeds – ½ tsp</span></li>
</ol>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Soak the tamarind in 1 cup hot water for 10 minutes. Squeeze
and extract the juice and discard the fibers. Add 2 more cups of water to this
and set aside.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Pressure cook the tuar dal with a pinch of turmeric powder.
Mash and keep aside.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Heat a heavy bottomed vessel with oil, temper with mustard
seeds and curry leaves.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the radish pieces and the sambar powder, sauté for a minute
on low flame taking care not to burn the sambar powder.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the tamarind extract to this. Also add the asafoetida
powder, salt and jaggery.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bring this to a boil and let it keep boiling on medium flame
till the vegetable is cooked.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Now add the mashed dal and mix well. Add ½ to 1 cup water
depending upon the required consistency. Check for seasoning and add if
required.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bring it to a boil and simmer for a couple of minutes.
Garnish with coriander leaves.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Remove from heat.</span></li>
</ol>
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<span style="font-family: "georgia" , "times new roman" , serif;">Serve hot with steamed rice and a vegetable of your choice.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwChjH1NNGX3HzwR3SoN-Cu6UgKpaLzphQLJbRt5sBZJnCNGBkbE1d29XP0Q4IbMtgxvJ8KlWlq6jLnTZdkMLNYp_yEHdvEw981aEQ-lux9QRn2Y0sJFwa7HgmtuhQMiXMbyAUkJG1tM/s1600/mullangisambar2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwChjH1NNGX3HzwR3SoN-Cu6UgKpaLzphQLJbRt5sBZJnCNGBkbE1d29XP0Q4IbMtgxvJ8KlWlq6jLnTZdkMLNYp_yEHdvEw981aEQ-lux9QRn2Y0sJFwa7HgmtuhQMiXMbyAUkJG1tM/s640/mullangisambar2.JPG" width="422" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>:</span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Don’t reduce the amount of dal, as we don’t add coconut in
this sambar.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Adding jaggery is optional.</span></li>
</ul>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com7tag:blogger.com,1999:blog-898850722117145308.post-81238721475355067192016-02-14T04:18:00.002-08:002016-02-14T20:06:42.420-08:00Sambar Powder/ Homemade Sambar Podi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoa75TD4ZCkY_tn-Vym8ZL_NAJTGzahANTXy9phlkIUsgA4BqvI89b3MfhDqTe7o5XbACUu9pJYYjjiW0IBVxARDdLgLi3-W4NcqmEuOSNDZSiNizCO7-KGFDhK-NLmlf_0_UF1zL_R6c/s1600/sambarpodi1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoa75TD4ZCkY_tn-Vym8ZL_NAJTGzahANTXy9phlkIUsgA4BqvI89b3MfhDqTe7o5XbACUu9pJYYjjiW0IBVxARDdLgLi3-W4NcqmEuOSNDZSiNizCO7-KGFDhK-NLmlf_0_UF1zL_R6c/s640/sambarpodi1.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sambar is a quintessential dish in any South Indian
household. Sambar to me is almost always the arachutvitta sambar. It is very
rarely that I prepare the Podi potta Sambar, so I usually get a packet of
sambar podi from the market or sometimes even use my Rasam Podi as a
substitute. I had a couple of requests to post Sambar Podi recipe. So here is a
recipe, which I got from one of my aunts who is a great cook herself. This
sambar podi is very easy to prepare, very aromatic and the Sambar turns out
very delicious.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There are many variations of the sambar podi in the net. I
have seen most recipes using cumin, black pepper. This recipe makes use of only
5 ingredients. I always prefer to make it in smaller batches so that the podi
is fresh and fragrant. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Coriander Seeds – 1 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Red Chillies – 3 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Channa Dal/Bengal gram dal – ½ cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Fenugreek Seeds – ¼ cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric stick/virali manjal – 2 sticks</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Dry roast the red chillies till they turn crisp.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Roast the channa dal till it turns golden.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Roast the fenugreek seeds till they start popping.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Roast the coriander seeds till a nice aroma comes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Finally roast the turmeric for 1 or 2 minutes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Roughly powder the turmeric using a mortar and pestle.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cool all the ingredients and grind to a fine powder in the
mixie.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Transfer to a plate and spread it. Cool completely and
transfer to bottle.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFBS-T-PdadBC735wpGB4ieTvDSdXc3NIaBA0YAmniYsdI1zaBTFyM0YcZu8QbNhXlBsCWDvziVD_9DJ39qM6BcsopQ7g_QugzzSfofQR_uHDemwdWDxBNyePl-JxxOoJ_IUnRiukjVo/s1600/sambarpodi2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFBS-T-PdadBC735wpGB4ieTvDSdXc3NIaBA0YAmniYsdI1zaBTFyM0YcZu8QbNhXlBsCWDvziVD_9DJ39qM6BcsopQ7g_QugzzSfofQR_uHDemwdWDxBNyePl-JxxOoJ_IUnRiukjVo/s640/sambarpodi2.JPG" width="426" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note</b>:</span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">If you don’t get whole turmeric you can replace it with
about 4 tbsp of turmeric powder.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">No need to roast the turmeric powder.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Take care not to burn the ingredients while roasting.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Roast on medium flame and keep stirring to avoid burning.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Always use dry spoon.</span></li>
</ol>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com8tag:blogger.com,1999:blog-898850722117145308.post-9743845977779537292016-02-07T07:35:00.000-08:002016-02-07T19:11:02.644-08:00Badam Halwa / Almond Halwa – Celebrating 5 Years of Blogging<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8gHrd0Upn8ALJXMM43RqaiHQkcip-juHwe1X_ICC_LfrfXP_7L3v_KNV7ag7feiLXACVFPTq0gFJvuJUS9CdVzP1evH0G9AlNMr4GeobCzJPPIGj4GP_exwl_KO_jWpfkg9hRt5RBJA/s1600/badamhalwa1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8gHrd0Upn8ALJXMM43RqaiHQkcip-juHwe1X_ICC_LfrfXP_7L3v_KNV7ag7feiLXACVFPTq0gFJvuJUS9CdVzP1evH0G9AlNMr4GeobCzJPPIGj4GP_exwl_KO_jWpfkg9hRt5RBJA/s640/badamhalwa1.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It has been 5 years since I started blogging, and it has
been a wonderful experience. Blogging, which started as a hobby is now a
passion. Though, I have taken quite a few breaks, few long ones too, but I could
never stay completely away from the blog. I owe this to my lovely readers, friends
and my family. Big thanks to one and all for all your love and support.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I wanted to do a special post to mark this milestone, in my
blogging journey. What better way to celebrate than with a sweet. Badam Halwa
is one of my favorite sweets. This sweet was one among my grandfather’s
signature recipes. Almost every year for Diwali, he used to prepare a fairly
large quantity of this halwa and me and my brother used to gorge it. This halwa
is a big hit with my kids. Both my girls love it.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">This halwa is mildly sweet, with a rich flavor of saffron
and ghee. Ghee is a very important part of this recipe and one should not
compromise on it. Do try it and let me know how it turned out.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0N7LaX5PGBAHR15V06EIGcB6zFqaPuZafV_E1xGFGHgOZnSaHBl5kkuDRFZHSsg7fnfYU5BoJKNRmtxbf06UlehbGBX8zgXjv-BdVIeHd_OYV04u-1RLC-5DuAZLdtvNtJ_Sg9LAgdJc/s1600/badamhalwa2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0N7LaX5PGBAHR15V06EIGcB6zFqaPuZafV_E1xGFGHgOZnSaHBl5kkuDRFZHSsg7fnfYU5BoJKNRmtxbf06UlehbGBX8zgXjv-BdVIeHd_OYV04u-1RLC-5DuAZLdtvNtJ_Sg9LAgdJc/s640/badamhalwa2.JPG" width="428" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: Georgia, Times New Roman, serif;">What you’ll need</span></b></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Almonds/Badam – ½ cup, heaped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sugar – ½ cup, heaped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ghee – 1/3 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Saffron – a fat pinch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Milk – ½ cup enough to grind the badam and to soak the
saffron</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Yellow food color – just a little (optional)</span></li>
</ol>
<br />
<div class="MsoNormal">
<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Soak the badam in hot water for 2 hours. Peel the almonds.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Grind the almonds with just enough milk into a smooth paste.
You can keep it slightly coarse if you like.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Soak the saffron in 2 tbsp of warm milk. Keep aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a heavy bottomed kadai, or a non stick kadai, add the
sugar and ¼ cup of water, let the sugar dissolve completely.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now add the ground badam paste and start stirring. Add the
soaked saffron milk too. Add the food color also if using.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Keep stirring on medium heat, start adding the ghee at
regular intervals, whenever you feel the mixture is sticking to the bottom add
the ghee.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">At one stage, the mixture will start leaving the sides and
you will start seeing white frothy bubbles. This is the right stage to stop.
Switch off the heat and keep stirring for some more time.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">One it cools slightly take a small portion and try to roll
it, if you can make a ball then the consistency is right.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Transfer to a vessel, cool and store.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note</b>:</span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">When the halwa is hot, it will be a little runny and sticky,
once it cools, it will become thicker and non sticky.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">If on cooling, it doesn’t thicken enough and is still sticky
then the amount of ghee added is not enough and also it requires a little more
stirring. So stir for some more time.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Adding food color is completely optional.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To get a good texture and shiny halwa, amount of ghee is
very important.</span></li>
</ol>
<br />
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</div>
Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com10tag:blogger.com,1999:blog-898850722117145308.post-24214530788355335322016-01-30T21:46:00.000-08:002016-01-31T19:49:37.344-08:00Vazhakkai Karamani Pulingari<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHKvP_sPVMCvn14heCRGM_jGUvLDXV4tXe47usLtVwQsdCli7R079m0oZyq2vph3PpncUeoS6cFiuJL0qB50FTRuryQAqW_I8xC1b0XYygCH6N5YpxKI0NOCcHS09u73ThT3SvS6atzs/s1600/vazhakkaipulingari2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHKvP_sPVMCvn14heCRGM_jGUvLDXV4tXe47usLtVwQsdCli7R079m0oZyq2vph3PpncUeoS6cFiuJL0qB50FTRuryQAqW_I8xC1b0XYygCH6N5YpxKI0NOCcHS09u73ThT3SvS6atzs/s640/vazhakkaipulingari2.JPG" width="424" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pulingari is tamarind based gravy that is served along steamed
rice and thoran/poriyal. I have already posted 2 variations of this pulingari
which I prepare regularly at home – the Podi Podicha Pulingari and the
Navarathri Pulingari. This Pulingari is different in the ground paste and also
it uses Karamani. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I came across this recipe in one of the FB groups, posted by
Lalitha Iyer. This tasted really good with rice. Even the kids enjoyed it. It
was a welcome change from the regular kootans that I prepare. Do try it and let
me know how you liked it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2W4zesjJA6PpNwtVGRMd11lKCTkInbpry7uqEjr0FedE3FgVt9yEFI6FiX6AKHD9w0BRwO-X111kkIPPzcj_QuW-2rxZa3V0kGBYui_u0BcermvJKKOeQVmGvC58cBlL0lz5aE9wpY4/s1600/vazhakkaipulingari.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2W4zesjJA6PpNwtVGRMd11lKCTkInbpry7uqEjr0FedE3FgVt9yEFI6FiX6AKHD9w0BRwO-X111kkIPPzcj_QuW-2rxZa3V0kGBYui_u0BcermvJKKOeQVmGvC58cBlL0lz5aE9wpY4/s640/vazhakkaipulingari.JPG" width="424" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i><b>Serves – 3 to 4</b></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Vazhakkai – 2 cup, diced into small cubes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Karamani/Thatta Payaru/Cowpeas – ½ cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Tamarind – a small lemon sized ball</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric Powder – ¼ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Jaggery – 1 tsp (optional)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Asafoetida – a generous pinch</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves – 5 to 6</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>To Grind</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Coconut – ½ cup, tightly packed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Dried Red Chilly – 2 or 3 (adjust according to taste)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cumin Seeds – 1 tsp</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>To Temper</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Coconut Oil – 1 tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Mustard Seeds – ½ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Urad Dal – ½ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves – 10 to 15 leaves</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Soak the Karamani for about 10 mins in water and then
pressure cook the karamani with just enough water.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Also pressure cook or steam the vazhakkai pieces with little
turmeric powder and salt. Don’t add too much water to this.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Soak the tamarind in 1 cup of water, squeeze and extract the
pulp and discard the fibers. Add another cup of water to this and make it
around 2 cups.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Transfer the tamarind extract into a vessel, add turmeric
powder, asafoetida, salt and jaggery, if using and few curry leaves. Once it starts boiling add the
vazhakkai pieces and karamani and let it boil for 6 to 8 minutes or till the
raw smell of the tamarind disappears.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">In the meantime, grind the coconut along with the red chilly
and cumin seeds, into a smooth paste using about ½ cup of water.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add this ground paste to the boiling tamarind and vegetable
mixture, add more water if required to adjust the consistency. </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Should be slightly thicker than the Sambar.
Simmer for couple of minutes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Remove from heat.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Heat a small frying pan with oil, add mustard seeds, once
they splutter add urad dal and fry till they turn golden brown, add the curry
leaves and pour the tempering over the pulingari.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;">Delicious pulingari is ready.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Serve alongwith steamed white rice and Keerai masiyal or
with any thoran/poriyal.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKHlVUWoF-H3Eyd06eLd7ewDIai2SquvmNbz84YAHDDS1eR7hO3Xr5WzyrAJw4_2wRTfyh1_x5drUY4hSnfJJ05Bga2URa-eCSC88aJZPVh0KnrOIMPXEOJompzvz8qxcYmZwyE9IHLY/s1600/vazhakkaipulingari3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKHlVUWoF-H3Eyd06eLd7ewDIai2SquvmNbz84YAHDDS1eR7hO3Xr5WzyrAJw4_2wRTfyh1_x5drUY4hSnfJJ05Bga2URa-eCSC88aJZPVh0KnrOIMPXEOJompzvz8qxcYmZwyE9IHLY/s640/vazhakkaipulingari3.JPG" width="430" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">You can cook the vazhakkai pieces in the tamarind water. I pressure cooked it.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Don't use too much water to pressure cook the Karamani and vazhakkai pieces. If there is too much water, then reserve the water and add to the pulingari if required at the end, else the pulingari will become very watery.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">The jaggery is optional, I used it as it balances out the tang from the tamarind.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Using coconut oil for tempering gives a good flavor, but you can use any regular vegetable oil too.</span></li>
</ol>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com4tag:blogger.com,1999:blog-898850722117145308.post-88794629545127768062016-01-25T20:11:00.001-08:002016-01-25T20:11:04.709-08:00Sambar Sadam<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvSoe6JCJDvXlfQ1_Fg0IGwQJL3ba-GPRMONWJwuj7oC6YQlvQ7NDhb9tTN_NCEEBbzL1V0pf8ultuCJF_qhiM1FYDuOULS1qnGowhcz33RgehLZyoMNowfQbZRKSGcY6r-yTJ_l34n4/s1600/sambarsadam1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvSoe6JCJDvXlfQ1_Fg0IGwQJL3ba-GPRMONWJwuj7oC6YQlvQ7NDhb9tTN_NCEEBbzL1V0pf8ultuCJF_qhiM1FYDuOULS1qnGowhcz33RgehLZyoMNowfQbZRKSGcY6r-yTJ_l34n4/s640/sambarsadam1.JPG" width="424" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I was never a fan of Sambar Sadam and rarely prepared it at
home. But after tasting the Sambar Sadam which was given as prasadam in the
Guruvayoorappan temple in Nanganallur, I started liking it. The prasadam we got
in the temple was really delicious, spicy, with a lovely flavor of nalla ennai
(gingely oil). I asked my MIL to get me the recipe for the sadam from the
person who prepared it in the temple. He also shared it happily. And from then,
sambar sadam has been a regular in my kitchen. Tastes best when served along
with urulaikizhangu Kara Curry and some chips or vadams. Do try it and let me
know how it turned out. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For regular updates from the blog, please follow me on
Facebook - <a href="https://www.facebook.com/Palakkad-Chamayal-251291328218896/" target="_blank">Palakkad Chamayal</a>. Do share the pictures of recipes tried from the blog, would be glad to share them on my page.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojmR1BJuAtdczTCwm9tHA1xxJa_vdWdhkPWk1s-4ByXDBzL40E3kOgzWPhMuw2xtutzAcauehHrqjJrTuQ33Xo7Q4KA5b2mjVxUDnoWLdt__XKZps0z8TFfj1cMtmw5CvyRrro5muA3w/s1600/sambarsadam3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojmR1BJuAtdczTCwm9tHA1xxJa_vdWdhkPWk1s-4ByXDBzL40E3kOgzWPhMuw2xtutzAcauehHrqjJrTuQ33Xo7Q4KA5b2mjVxUDnoWLdt__XKZps0z8TFfj1cMtmw5CvyRrro5muA3w/s640/sambarsadam3.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Rice – 1 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Tuar Dal – 1/3 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Tamarind – a small lemon sized ball</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Jaggery – 2 tsp (optional)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Shallots/Chinna Vengayam – ¾ cup, peeled</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Tomato – 1, finely chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Carrot – 1 Medium, diced</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Potato – 1 Medium, diced</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Drumstick – 2, cut into finger sized pieces</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Green Peas – ¼ cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Green chilly – 1 or 2, slit</span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>To roast and grind</b></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Channa Dal – 1 tbsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Coriander Seeds – 1.5 tbsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Fenugreek Seeds – ¼ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Dried Red Chilly – 2 to 3 (increase or decrease according to
taste)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Scraped fresh Coconut – 2 tbsp (optional)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Asafoetida – a small piece</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Oil – 1 tsp</span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>To temper</b></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Oil – 2 tbsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Ghee – 1 tbsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Mustard Seeds – ½ tsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves - few</span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pressure cook the rice and dal separately for 3 whistles.
Mash the rice and dal lightly and keep aside.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Soak the tamarind in hot water for 10 minutes. Squeeze and
extract the pulp and discard the waste. The tamarind extract should be around
2.5 cups. Add water to make this quantity.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Heat a Kadai with a tsp of oil, add the asafoetida, once it
puffs up, add the channa dal and on medium flame, once it starts changing
color, add the coriander seeds and fenugreek seeds and fry finally add the red
chillies and fry till the dal has turned nice golden brown and a good aroma
wafts through. Add the scraped coconut and fry for a minute. Remove from heat
and allow to cool. Grind to a powder and keep aside. Take care not to burn the
spices while frying, else the taste will change.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Heat a big Kadai, with 2 tbsp oil and half of the ghee for tempering. Add the
mustard seeds, once they splutter add the curry leaves and slit green chillies.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the onions and fry till they turn translucent, then add
the chopped tomatoes and sauté till they turn mushy.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add in all the vegetables, turmeric powder and sauté for a
minute, cover and cook until the vegetables are partially cooked.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Now add the tamarind extract, salt and jaggery. Let this
boil until the vegetables are completely cooked but not mushy.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add the ground spice mixture and mix well.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Now add the cooked rice and dal, check for salt and add if
required. Mix well and remove from heat. Drizzle with ghee at the end and mix
well.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Let it be of slightly lose consistency, as the rice will
thicken on cooling.</span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Delicious sambar sadam is ready. Serve with spicy potato
curry and some fried crisps.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBFDoramDKVLkviqzEJTiUFofHBFzXaLpfNDcUePYLUUHYA76PGYNYAv4CW_WADOpMV9pR4bSypJQn94ZnnulSsNuo1ACjTU4qS4Zy4pD4LfGstvtK682ke9Cp97gvTZxZ4ke3Qh_Emk/s1600/sambarsadam2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBFDoramDKVLkviqzEJTiUFofHBFzXaLpfNDcUePYLUUHYA76PGYNYAv4CW_WADOpMV9pR4bSypJQn94ZnnulSsNuo1ACjTU4qS4Zy4pD4LfGstvtK682ke9Cp97gvTZxZ4ke3Qh_Emk/s640/sambarsadam2.JPG" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note</b>:</span></div>
<div class="MsoNormal">
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">You may use your choice of vegetables, like, beans, chow
chow, brinjal etc. Highly recommend using drumstick and avarakkai, though I
didn’t use avarakkai this time.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Also tempering in Nalla ennai, or gingely oil gives a good
flavor to the rice.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Keep the consistency loose, don’t keep it on heat for a long
time after adding the rice and dal, just mix well and remove from heat as this
has a tendency to thicken.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">If you feel the rice has thickened too much add little hot
water and adjust the consistency.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">If making for poojas skip the onions.</span></li>
</ol>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com2tag:blogger.com,1999:blog-898850722117145308.post-72672382093455591212016-01-12T00:37:00.001-08:002016-01-12T00:37:38.502-08:00Vazhakkai Podi Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;">Vazhakkai can be
cooked in many different ways. You could prepare a simple thoran, or use it in combination
with yam or use it in kootu or kuzhambu. But this vegetable is not liked much
by my kids, so I don’t prepare it often. This week when I went to the market I
saw some really fresh vazhakkai and picked up a few of them. I remembered this
curry which my mother makes using freshly ground spices. It is slightly on the
spicier side but tastes great even when paired with a simple rasam. <o:p></o:p></span></span></div>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b>What you’ll need</b><o:p></o:p></span></span></div>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Vazhakkai – 3 Cup, Chopped</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Turmeric Powder – ¼ tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span></li>
</ol>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b>To roast and grind </b><o:p></o:p></span></span></div>
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<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Coriander Seeds – 2 tbsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Channa Dal – 1.5
tbsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Dried Red Chilly – 1
or 2</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Whole Black Pepper –
¼ tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Cumin – 1 tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Asafoetida – a small
piece</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Oil – 2 tsp</span></li>
</ol>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b>To temper</b><o:p></o:p></span></span></div>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Coconut Oil – 2 tbsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Mustard Seeds – ½ tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Urad Dal – 1 tsp</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Curry Leaves - few</span></li>
</ol>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b><o:p></o:p></span></span></div>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Heat a heavy
bottomed kadai with 2 tsp oil, add the asafoetida, and fry till it puffs up.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Next add the channa
dal, and fry next add the black pepper and coriander seeds and finally the
cumin seeds and dried red chilly. Fry everything till the dal changes to golden
brown and a nice aroma starts coming.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Transfer to a plate,
cool and grind to a coarse powder, set aside.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">In the same Kadai,
add the oil for tempering, temper with mustard seeds, then add the urad dal and
fry till golden, add the curry leaves and the chopped Vazhakkai pieces.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Add turmeric powder
and salt to taste. Mix well, sprinkle some water and cook covered on low heat.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Keep stirring once
in a while and sprinkle more water as and when required.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Once the vazhakkai is
cooked, remove the lid, and fry for a few minutes on medium heat.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Finally add the
ground powder and mix well.</span></li>
</ol>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;">Serve warm with
white rice and Mor Kuzhambu, or Rasam.<o:p></o:p></span></span></div>
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<span style="color: windowtext;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Note</b>:<o:p></o:p></span></span></div>
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<ol style="text-align: left;">
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Adjust the quantity
of red chilly and black pepper according to your spice tolerance level</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Cut the vazhakkai in
any desired shape, I have sliced it into pices of medium thickness. Don’t keep
the pieces too thick, it may take a long time to cook. Don’t slice too thin
also, as it will turn mushy.</span></li>
<li><span style="color: windowtext; font-family: Georgia, 'Times New Roman', serif;">Always, keep the
vazhakkai pieces immersed in water to which a spoon of buttermilk is added.</span></li>
</ol>
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Kaveri Venkateshhttp://www.blogger.com/profile/14786625355840254735noreply@blogger.com11