Palakkad recipes

Hi R
This is our version of Adai..

Adai:

ingredients
Raw rice- 1 cup
thoor dal-1/4 cup
urad dal(with husk)- 1/4 cup
Red chillies 2 to 3
pepper 1 tsp
jeera 1/2 tsp
asafoetida-1 piece
curry leaves
salt
oil-as reqd

proc:
Soak all ingredients except salt and grind into a coarse paste.Add salt.Prepare adais.
The texture of the final adai should be crisp/soft acc to your taste.Gen it's not hard.

I am so surprised to see the ratio becoz it is just quarter cup, is that all?? How the color will be becoz I remember seeing her adai color was dark.

One more point-she made that adai for karthigai which is their habit to do. And, the accompaniment she said just plain buttermilk!

Pls dont forget my other request.

Thanks and Bye.

This dish is probably a sibling of more kootan :!: .A simple dish to make and very tasty.Some palakkad dishes are named literally based on the procedure and this is one such.(arachu-blend ,kalaki-mix)

arachu kalaki

ingredients
small nellikais(goose berries)-2-3(deseeded)/kanni mangai-1 (optional)
dessicated coconut 3-4 tbsp
green chillies-3-4(acc to spice levels)
ginger-a small piece
salt
curds-1 cup

seasoning
mustard,curry leaves,methi seeds.
oil

proc:
grind nellikais/kanni mangai,coconut,green chillies ,salt and ginger into a smooth thick paste.Mix well with curds.Season with the mustard,curry leaves,methi seeds.

variations:
You can add kanni mangai(with/without) the central portion.I prefer to omit it cos it's sour/bitter at times.

kanni mangai is small unripe mangoes in brine.

Sowmya, back at home, my mother prepare this nellikai patchidi, but without mango every dvadasi as taking nellikai on that day is very auspicious!!

Quote:

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Originally Posted by Sowmya

Hi Di
Its' my favourite too.I love it and prepare it when cooking has to be done in a jiffy.We gen prepare it with "kanni mangai" or nellikai if available.. else without those(inga appadi thaan chamaika mudiyum :cry: ).
Do post the recipe and I will post my version too ASAP.

Regds
Sowmya :D

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Our version of Aracha Kalaki:

kanni manga/manga(raw green)/nellikai any one of these can be used
coconut
mor
green chiles
hing- 2 pinches
mustard
salt


wash the kanni manga (or chop a medium sized piece of green,raw mango). grind with coconut,green chile and hing. mix this with mor and salt. heat oil add mustard -when it sputters add it to the prepared mixture! (spicier the better) serve with rice.

Hi R
You will get a dark shadeof adai for sure.. the whole urad dhal has a blackish shade+ liberal curry leaves +pepper(to a very less extent) will give the colour we are looking for..

Regards
Sowmya

Hi R:

I am sorry if I hadnt explained well. The recipe is almost the same as posted by Sowmya. My mother uses 1/2 cup of raw rice and 1/2 boiled rice and the recently has been adding a handful of Kondai kadalai and green gram dhat etc along with a pidi of urad and toor dhal.

The point I was trying to make is that rice is more in it than the dhals and hence the diff in the taste. Usually they mix the red and green chillies to enhance the taste. The pepper taste also can be felt while eating the adai.

Hope it helps.

Seetha

Thanks, Sowmya & seetha for the explanation.

Seetha, thought that this adai contains higher qty of whole black urad than the rice. Now, I got a picture..Thank you for that.

The natural flavour of the veg is retained/preserved cos we are not going to add additional spices/condiments to them.

Mezhukku Peratti/Mezhukku varatti
ingredients
vegs:
raw plantain,chenai(suran),beans,payar,koorkai.(you can use a combination of these vegs or one at a time)
gen combos:
vazhakkai,chenai
chenai,beans
koorkai,payar/beans

mustard,urad dhal,turmeric,salt,red chillies,oil.

proc:
Cut and boil the vegs with sufficient turmeric and salt..Care should be taken to ensure that the vegs are just cooked and not overcooked.
Drain the excess water.Season mustard,urad dhal,red chillies( make sure the chillies are split and the seeds mix with the veg cos this is the only source of spice.. no powders!) in sufficient
oil.Add the veg ,mix well and saute till the vegs are completely coated with oil and begin to get roasted.

variations:
1.Can use coconut oil to prepare the dish but my preference is corn oil or any other and finally add 1 tsp of coconut oil.
2.The process is complete when the vegs are coated with oil.. but I personally prefer a mildly roasted curry.Adds the extra flavour.

Hi R
Gen we don't prepare Chembu mezhukuvaratti like how we do with other root vegs.Chembu is prepared as roast only... the regular way with chilli powder,salt,besan/riceflour.

may be somebody else has an answer..
Regards
Sowmya :D