Palakkad recipes

Thanks CI

Hi sowmya,

Mathan is parangikai or poosanikai becoz, recently, read that it is poosanikai(so far thought that it is the former one)!!

Thanks.

Hi R
" Mathan" is pumpkin
"elavan" is ashgourd/poosanikai

Your understanding is right.

Regards
Sowmya :D

Thanks sowmya. Actually, there was this recipe for mathan patchidi which is onam special(?) and it says grinding green chillies with coconut and add tamarind water, of course, the veggie is poosanikai!!

So, during onam, which veggie patchidi you guys use to make based on the above method?

Sorry to bother you with queries.

Hi R
It is "mathan pachidi" using pumpkin.

Regards
Sowmya :D

Dear all
Wish you all a happy onam

kadala Paruppu Payasam (channa dhal)
Ingredients:

Paruppu (channa dal) - 1 cup
Jaggery - 2 cups
Coconut milk - From 1 coconut
Ghee - 2 tbsp

Cashew nuts, Raisins, cardamom powder(optional) - As required for seasoning

Method of preparation :

Pressure cook the dhal.On cooling Keep aside a handful of dhal and blend the rest well to form a smooth paste.Heat jaggery with little water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Finally add the handful of dhal which was kept separately to the payasam.This gives a nitty gritty effect to payasam and gen we like to have the dhal grains to bite into.Mix well and remove from fire.Add cardamom powder too for a special taste.

note:
If the final consistency is too thick can dilute using milk.

test

seems ok now Dev?

well, anyway since I am here....

HAPPY THIRUVONAM TO ALL MALAYALI FRIENDS!

Yes... it's okay now...Thanks Nov...