Mrs. Mano's Tamilnadu Delicacies - Part 3

[cdj]

Dear Mrs.Mano:
Happy Vinayaka chathurthi.

Preapred your coconut & ellu pooranam and they turned out excellent. Also prepared your peanut carrot pachadi and tomato briyani. All turned very good.

Thank you very much and may Lord Ganesh bless you the best of health.

[bkarthika]

Hi Mrs.Mano,
Today I made your Karuvattu kulambu and it turned out well!!! . I made it with Coconut milk and before adding it, with tamarind also it tasted good!!Thanks for the recipe .If u have any other recipe with this karuvadu means pls post it!!!!!

[Mrs.Mano]

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.

[Mrs.Mano]

Thank you very much for the warm greetings Thattai!

[Mrs.Mano]

Dear Cdj!

Thanks a lot for the nice greeings as well as the lovely feedback on pooranam varieties, Carrot and peanut pachadi and Tomato Briyani.

[Mrs.Mano]

Dear Karthika!

Thanks a lot for the nice feedback on 'karuvattu kuzhambu'.
I have posted the ' kaara kozhukkattai pooranam recipe' for you!
Soon I will post a few recipes on 'Karuvadu'.

[bkarthika]

Dear Mrs.Mano,
very much for the Ulunthu Pooranam.I am awaiting for Karuvadu recipes.

[cdj]

Der Mrs.Mano:
I finally mastered the art of mutton kuzhambu [your Voor Kuzhambu]. Like somebody already posted , the kuzhambu was sweet one time, the meat was not-so-well-cooked another time and so on. I put my faith in your recipe and I got it perfect atlast. And thank you very much for such a wonderful recipe. My father in law appreciated that its equivalent to the ones they prepare at kulatheivam pongal festivals. A very elderly person saying that is really something. And the credit goes to you. My mother in law cant believe that it had no ginger or fennel in it. Thank you again.


and I have a question Mrs.Mano: In some of your recipes you refer aniseeds. Is that சோம்பு or அன்னாசிப்பூ? And can you guide through your version of making கோதுமை தோசை?

Thanks again.

[Mrs.Mano]

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.

[Mrs.Mano]

Dear Cdj!

I am really honoured to have these wonderful feedbacks from the elders like your in laws. Kindly convey my heartiest thanks to them.
I will post the recipe for Gothumai dosai soon!
Ani seeds, fennel seeds and Sombu are all the same ingredient.