Mrs.Mano's Tamilnadu Delicacies - Part 2

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Originally Posted by anuu

Dear Mrs.Mano,

Hope ur doing fine.Thanks a lot for clearing my doubts on akkaravadisal.Even I was quite amused with my friend describing that akkaravadisal having a burnt flavour.I'm quite sure wherever she ate it they must have overcooked the dish : )Yes I do have ur recipe for sakkarai pongal and I shall try making akkaravadisal with more jaggery like u have mentioned.

I have always avoided using a few vegetables after coming to the u.s as the reason being firstly, I'm not familiar with them and secondly I'm not sure of their tamil names.I would be grateful to know their tamil names so that I could try cooking these vegetables.

1.Sweet Potato
2.Colocassia
3.Taro root
4.elephant yam
5.Yam

Thank you so much in advance.

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Sweet potato = sakkaravalli kizhangu
Colocassia = taro root = seppamkizhangu (arvi)
Elephant Yam = Senai kizhangu (suran)

In the US, they sometimes confuse between Sweetpotato and Yam, so you have to watch out.

Yam is a type of tubers, one of which is Elephant Yam or Suran or Chenaikizhangu

Similarly, Colocasia is the Genus name for a variety of tubers of which Taro or sembu is one. Beware of Sembu in the US. They are usually bigger than what we get in India and they have a very disagreeable taste! At least, that is what I found. I am very fond of them and had a disappointing experience with them when I was in the US

Dear Badri,

Hope ur doing fine.Thank you so much for giving me ur inputs on akkaravadisal and also helping me with vegetable names.Its really of great help to me.

About the akkaravadisal getting a burnt smell,now I know where that came from and why my friend stressed on that :wink: I tried akkaravadisal y'day and I totally agree with u that it tastes really good.I followed mrs.mano's method and the result was excellent!Thank you once again.

Dear Mrs.Mano,

Hope ur doing fine.I followed ur method and prepared akkaravadisal y'day and it tasted excellent.Thanks so much for the recipe.

Dear Mr.Badri!

Thanks a lot for giving the list of Tamil names for the Vegetables Mrs.Anuu had asked.

About the burnt taste of akkaravadisil-people of Trichy and Thanjavur districts know well about this. Even at our village near Thanjavur-every body would love to eat the remains of sarkkarai pongal and the ven pongal the following day with its burnt taste. The ven pongal would be immersed with enough water overnight. It would taste heavenly with fresh curd and the remaining pongal curry next morning. The remains of burnt rice upma as well as arisi koozh are still the favourites for many people!

Dear Anuu!

Thank you very much for the nice feedback on ‘Akkaravadisil’.

Dear Mrs. Mano,
Thank you for posting the recipes for Sathumavu & also the link. Veryyyy useful :-).

I take this to wish you & your loved ones a very healthy & prosperous 2007 !!

kamarcut recipe iruntha post pannunga please ;-). Used to love it when I was back home....:-) thanks in advance!!!!.........suvai :-)

I wish all the hubbers
A VERY VERY HAPPY NEW YEAR!!

Dear Mrs.Mano,

Wishing u and ur family a very Happy,Healthy and Prosperous New Year!!!!!

I wish all the hubbers a very Happy New Year!!!!

Dear Mrs.Mano,

Hope ur doing fine and Hope new year was good for you and ur family.I tried ur chicken biryani recipe on New Year.It came out very well.I have never cooked chicken before and neither have I eaten it but since my husband loves to eat non-veg I made it for him and for the first attempt it came out quite well.He enjoyed the biryani.Thanks a lot for the recipe.

I also tried out gulab jamun but I faced one problem.The jamuns were not very firm and it had cracked when I fryed them and when i put it into sugar syrup all of it broke down into pieces.But the taste was still very good.I did follow the procedure but I don't know where I went wrong.Any pointers from u would be great.Thanks for ur time.