Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear arrecipes!

Thanks a lot for the feedback on egg fried rice and gobi Manchurian. In which way you have fried the florets-either as dumplings or florets?

Dear yosh!

Thank you very much for the feedback on Malabar prawn curry and coriander thuvaiyal.

Hello Everybody !
Can anyone repost Mrs.Mano's recipe for coriander thuvaiyal or tell me where it is ?Thanks in advance.
Regards Food Lover.

Dear Mrs. Mano,

I tried the dumplings version of the Gobi Manchurian. Will give a try to the floret version and let you know the result.

Dear Chamy,

KOTHAMALLI THOKKU.[CORIANDER THOKKU]

Ingredients:

Coriander leaves- 2 big handfuls.
Red chillies: 15nos.
Split black gram- 3/4 cup[150 gram]
Asafoetida- a small piece
Tamarind- a small lemon size
Gingely oil
Enough salt.


METHOD:

Remove the big stems and wash the coriander leaves well. Coriander leaves with short stems will give more delicious taste. If so, there is no need to leave away the stems. Dry the leaves on a paper or a cloth.
In a kadai, pour 1sp of gingely oil and fry the asafotida piece. Then fry the red chillies for a few seconds. Take away the red chillies. In the same oil, fry the black gram on slow fire to a golden brown colour. This thokku is especially prepared in a ural. But we couldn't get that nowadays. So we can make this in a mixie. Powder the fried ingredients. Take away the powder.
In the mixie, put the tamarind pieces and pour 2 tsp of gingely oil. Run the mixie in high speed for a minute. Open it and see whether the tamarind has been crushed. If not, add one or two spoons of gingelly oil and again grind for a minute. Now add the powder and again run the mixie for a minute. Then add the coriander leaves and run the mixie for 2 minutes. Then open it and add enough salt. Again run the mixie for a minute. Now Kothamalli thokku is ready to serve.

Dear Mrs. Mano,

Can you please tell me the meaning of "Alpakada pazham" (the spelling might be wrong). My mother-in-law keeps saying to have it for my morning sickness, but i do not know which fruit is that.

Thanks a lot for all the hard work you have been doing to give us all such wonderful recipies.

Rajshank

Hello Dev,

Tried kollu chatney this weekend. it tasted just like my moms preparation. my husband loved it and said its like his mom's. Thanks a lot. Also can u tell me how u prepare kollu rasam. I tired just like normal rasam with kollu water but it doesn't taste like my mom's. Thanks in advance and big thanks for kollu chatney recipe.

Hi Rajshank,

The correct name is Alpakoda pazham. Its texture is like dates and tastes very sour and really better during morning sickness. I'm not sure if it is available in US. The best alternative is imli goli which is availabe in India stores.

Kavitha,

Thanks for trying...:D

I've posted kollu rasam somewhere... try a search pls coz I'm in a hurry now... else will post it after a week or so...

Hello Mrs Mano,
Your Paal Payasam recipe was a delight. Its was very yummy. Frying the rice makes a lot of difference and using the cooker was a great idea.
Thank you very much.
dsath.