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Hi R,
Great to see so many yummy recipes posted already..am eager to try the thoor dal vada..Made "kerala sambhar" and it came out good althou the smell of coconut oil takes a little getting used to..Thanx.
Is wheat rava Cracked wheat/broken wheat?
GVB
So, dont u use coconut oil for seasoning in mor kuzhambu or avial? I am so surprised becoz I always love the smell of coconut oil seasoning and that is the main reason, have started seasoning even for mor kuzhambu too!!
Yes for Avial i use coconut oil to do the seasoning..But this is the first time i have tried it in sambhar.
Understood..but, you can even use nallennai for seasoning if you dont like the smell of coconut oil. Not only for this, I use to season for mor kuzhambu or avial if I dont have coconut oil in stock..
They both give their own distinct flavor and taste. They are much better than peanut or corn or vegetable oils.
I always use nallenai for Vatha kuzhambu infact..In my opinion it doesn't stand out like coconut oil but I do love its flavor in Avail..It gives a distinctive aroma ..
Wat is wheat rava?Is it broken wheat,cracked wheat?
GVB
Off late, have been using nallennai for all the seasoning like kuzhambu, sambar, curries; since it has been using by our parents, grand parents, there is no confusion like we have with other oils. And, I am really comfortable too!
Wheat rava is our regular godhuma rava, no..I think it is cracked wheat. Are cracked wheat and broken wheat different? But, here the godhuma rava grains are little bigger than what we get in TN. So, I always soak it for few mts and pressure cook.
Broken wheat and cracked wheat are the same..I made a mistake..Thanx for clarifying that..
GVB
Hi R,
Made "paalpayasam" today(ur method) and the taste was fantastic....The best part about it was that it didn't stick at all and that saves a lot "scrubbing" time,not to metion the time we have to stand stirring...This is going to be my standard method from now on..Thanks for a great recipe..
GVB
Glad that you liked it..Thanks, gvb..
Can anyone mail me the recipes of Mrs. Revathy Shanmugam.
Thanx .
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