MOCHAIKKOTTAI KARUVATTU KUZHAMBU.
Dear Karthika!
Here I am posting the recipe of mochaikkottai Karuvattu kuzhambu’which I have posted in 2003 in this same thread!
MOCHAIKKOTTAI KARUVATTU KUZHAMBU.
மொச்சைக்கொட்டை கருவாட்டுக் குழம்பு:
Ingredients:
Dry mochaikkottai- half cup
Tamarind- a small orange size
Gingelly oil-5 tbsp
Salt to taste
Chopped sambar onions- 1 cup
Chopped tomato- 1 cup
Small garlic flakes-half cup
Turmeric powder- half sp
Chilli powder- 2 tbsp
Coriander powder-3 tbsp
Fenugreek powder- 1 tsp
Neththili or koduva karuvadu-10 pieces
Curry leaves-2 arcs
Karuvadakam-1 tsp
Procedure:
Soak the mochaikkottai in plenty of water over night.
In the morning pressure cook them with enough water to 5 whistles.
Soak the tamarind in water for ½ hour and extract its thick juice. Heat a kadai and pour 4 tbsp of gingelly oil
When the oil becomes hot, add the karuvadakam.
When they start to splutter, add the chopped sambar onions, garlic flakes and the turmeric powder.
When they are cooked and slightly browned, add the tomatoes. When the tomatoes are cooked and the oil floats on top, add the fenugreek powder and mix well and cook for a few seconds.
Then add the tamarind extract, the powders, and the mochaikkottai with salt and let the kuzhambu boil for some minutes.
Then add the karuvaadu after having washed them thoroughly.
As the karuvadu varieties are always prepared with extra salt, salt must be added carefully.
When they are cooked well, add thee curry leaves and put off the fire.
lastly pour the remaining oil on top.
If it is koduva karuvadu, then we have to be careful while cooking it as they are always very soft.
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KOZHUKKATTAI AND KAARA POORANAM
Dear Thattai!
Thank you very much for the nice feedback on ‘coconut and till pooranam’!
I am posting here the recipe for ‘kaara kozhukkattai for you as well as karthika!
For the kozhukkattai flour, raw rice should be soaked for an hour, then the water must be drained and the rice must be dried on a cloth.
When it is still lightly wet, it should be ground to a fine flour.
It must be sieved thrice and then steamed in a cloth bundle for 15 minutes.
When cooled, again it must be sieved .
Now the kuzhukkattai maavu is ready.
Some people would fry the raw rice flour to slight brown colour.
If we draw a line with the flour on the floor, it should come out as a clean line.
That is the correct ‘padham’ for the flour.
Then it must be cooled, again sieved and stored.
At the time of making kozhukkattai, the flour must be mixed with hot water and a tsp of oil to make a soft dough.
Now the recipe for the pooranam :
Black gram pooranam:
Ingredients:
Split black gram- ¼ cup
Green chillies-2
Asafetida powder- half sp
Mustard seeds-half sp
Black gram- half sp
Chopped coriander- 1 tbsp
Curry leaves-a few
Shredded coconut-half cup
Lime juice-1/4 sp
Salt to taste
Gingelly oil-2 tsp
Procedure:
Soak the black gram for 30 minutes.
Drain the water and then grind it with the green chillies, salt and the asafetida to a coarse paste.
Make small balls and then steam them in the idli moulds for 15 minutes.
When cooled, mash them to a crumbled texture like we do for the usili.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the black gram with the greens and fry them for a few seconds.
Add the black gram usili and fry for a few seconds.
Put off the fire, add the lime juice and the coconut and mix well.
Variation-1:
When soaking the black gram, we can mix 3 tbsp of Bengal gram with it. This will give a different taste.
Variation-2:
When the above mixture is cooked in the frying pan in the usili form, ¼ cups of rice flakes[ aval] which is already soaked and drained can be added.
Variation-3:
Instead of the dals, rice flakes and shredded carrot can be cooked with the same ‘Thaalitham’. For this, extra green chillies can be added when frying.
Neththili karuvadu thokku
Dear Karthika!
Here is a delicious karuvadu thokku recipe for you!
I will post again the recipe of karuvadu avruval within a few days.
NETHTHILI KARUVAATTU THOKKU:
Ingredients:
Neththili karuvaadu-1 cup
Oil to fry
Salt to taste
Ripe tomato [small]-1
Small onions-10
Garlic flakes-6
Fennel seeds-1/4 sp
Curry leaves- 1 arc
Chopped coriander – 1 tbsp
Tamarind- a marble size
Gingelly oil- 1 tsp
Procedure:
Heat a few tbsp of oil and fry the karuvadu to golden brown.
Take them away and let them cool down on a paper towel.
In the same oil, fry the onion, tomato, garlic, greens and the fennel seeds to golden brown.
Grind the fried ingredients with the karuvadu, salt and the tamarind to a coarse paste.
Add this to the same oil and cook on slow fire for a few minutes.
Pour a tsp of gignelly oil around it.
Tasty karuvadu thokku is ready now!
This goes well with Thayir sadham and sambar sadham.