Tamilnadu Delicacies

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Tamilnadu Delicacies Tamilnadu Delicacies

Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
All times in EST +10:30 for IST.

Dear hubbers,
I am from Thanjavur in Tamilnadu eventhough I am residing in the middle East for the past 27 years. Thanjavur is famous for its filter coffee as Mayiladuthurai is famous for its masal vadai,Kumbakonam is known for its 'kothsu',chetti Nadu[Which consists of Karaikudi,pudhukkottai,sivakangai] is famous for its paniyarams,appams,chicken specials etc,thirunelveli is famous for its 'sothi kuzambu'and Madurai is famous for its briyanis.I really wish to bring out the specials of tamilnadu in this thread so that each and every hubber could be benefitied from it.I also wish to share the recipes from my collection with all of you. All the hubbers from various districts could share their precious recipes here.Here I really miss Mrs.Soma who shared her valuable recipes from rare vegetables. First I am starting with the 'tiffen varieties'.

AAPPAM[with boiled rice]
Ingredients needed:
Boiled rice-1/2 kilo
black gram-one handful,
fenugreek seeds-1sp
thich fresh curd-1/2 cup
one day old cooked rice-1 handful
enough salt to taste
Method:
soak the rice and the black gram with the f.seeds seperately for 8 to 12 hours.
Grind the black gram first and when the batter is soft enough add the cooked rice and the curd and grind it very smoothly.
Then grind the boiled rice seperately to a fine consistency.
Mix both batter very well and let it ferment for the whole night.
In the morning you can make fresh aappams.In the Thanjavur side the accompaniment will be vellappaagu and thick coconut milk.At the serving time we can pour first vellappaagu over the hot aappam and then pour coconut milk occording to our taste.Some people enjoy the aappams with mutton stew or vegetable thengaipaal korma.

Responses:

Old responses
From: D (@ bridgeport.cuc.com) on: Mon Mar 1 16:00:38 EST 2004

Mrs. Mano, I tasted a yummy sambar and potato curry at a friend's place yesterday. When I asked for the recipe, my friends wife tried not to reveal much, but said, its the usual recipe made with paruppu and dhaniya podi and mulaga podi and vadagam. She said she did not use sambar powder at all. Was wondering if you would know of a sambar made with just dhaniya and mulaga podi. What is vadagam? As I am in the USA, is there a substitute for vadagam?

Also, the potato curry was gravy-ish and had onions and tomatoes in it and was super hot. Wondering if you or anyone else can help. All I know is that they are from coimbatore. Any help is appreciated.

- D
From: Shanthy (@ ip-86-7.dot.net.au) on: Mon Mar 1 17:38:56 EST 2004

Hi Aarthi
Thanks for your reply. My email is ranjan@homemail.com.au. Please send Mrs Mano's receipes to me. Thank you
Shanthy
From: Lakshmi (@ host-216-76-232-134.hsv.bellsouth.net) on: Mon Mar 1 22:57:41 EST 2004

Dear Mrs. Mano,

Could you please send your vegetarian recipes to my id lshank@bellsouth.net?

Thanks in advance.
From: Kalyani (@ 213.42.2.29) on: Tue Mar 2 04:29:01 EST 2004

Dear Mrs. Mano,
I too would be happy to receive your receipes, through my mail. Not in a hurry at all, whenever your free pls try to send them. Thanks in advance.
From: Mrs.Mano (@ 213.42.2.26) on: Tue Mar 2 09:38:51 EST 2004

Dear Lakshmi!
I could send only the attachment of previous recipes of Tamilnadu delicacies. Other than those, I could post all the recipes I have in this thread only. I hope you will understand.
From: radhu (@ c-24-6-42-89.client.comcast.net) on: Tue Mar 2 15:21:04 EST 2004

Dear Mrs Mano
I like cooking very much i always experement some new dishes all the time .i'm frm Andhra & my husband is frm Tamilnadu . so i would like to learn some tamilnadu dishes .it would be really very nice if u can mail me some of ur recepies
to my id rradhika7@yahoo.co.in
From: Kamakshi Subbiah (@ 195.229.241.164) on: Tue Mar 2 15:28:22 EST 2004

Thank you very much Mrs.Mano, for such an easy recipe for palgova.

Can you please suggest a lunch menu for 4 families; I'm confused & can't decide on the menu because 2 families are from North India & the other 2 are from South. Also, except for one family the rest are non-veg. & there are also children with ages ranging from 2 years to 11 years. Secondly, please give some ideas for the menu items that can be cooked (at least partially)the previous day itself & stored, so that I can spend time with my guests too.

Thanks a lot,
Kamakshi.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Tue Mar 2 18:30:04 EST 2004

Hello D,
I do make sambar with coriander powder, chilli powder,a pinch of asafoetida and a few fenugreek seeds along with sambar paruppu. But i don't know about adding vadagam to it. And about the potato curry, can you specify more? is it a accompaniment for puri?
From: preethi (@ 01-145.144.popsite.net) on: Tue Mar 2 18:36:42 EST 2004

Dear Mrs Mano ..
I,m a regular visitor of ur thread . i try ur dishes very often and had become a great lover of ur recipes . As arthi and others told , i,m not able to access ur old recipes .. It would be very kind of u if u email the recipes to me .Pls take ur own time to mail me .. no hurry .. My email id is senkarsou@yahoo.com

Thanks in advance ..
bye and take care
preethi
From: Lakshmi (@ host-216-76-232-50.hsv.bellsouth.net) on: Tue Mar 2 22:23:36 EST 2004

Dear Mrs. Mano,

I was asking only about the previously posted recipes.

Also, could you give me the recipe of vegetarian kurma which the restaurants back in S. India serve for parathas?

Sorry for pestering you with queries...

Thanks in advance
From: Mrs.Mano (@ 213.42.2.26) on: Tue Mar 2 23:18:46 EST 2004

Dear Lakshmi!
As you have asked only the vegtarian recipes, I have assumed that you are asking for some more veg recipes other than the recipes of Tamilnadu delicacies. Anyhow, I have sent the previous recipes of T.Delicacies to yr Email ID.
I am going to post the recipe of a mild vegetable kuruma for KH which she have already asked.I hope that it will be helpful for you!
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Mar 3 09:25:53 EST 2004

Hello D,

What you have mentioned about vadagam-is it a sambhar vadagam, the one we use for vathal kuzhambu or a different one?

One of my friend use to make mullangi or onion sambhar without adding sambhar podi. Instead of that, just fry red chillies, dhania, channa dhal and grind alongwith coconut. That gives more flavor and (light)color when compared with the sambar we make with sambar podi.

Also, I tried making a little different version-just like the above, but with the frying ingredients, can add little onion and grinding etc. That taste also differs from our regular sambar.
From: D (@ bridgeport.cuc.com) on: Wed Mar 3 15:17:02 EST 2004

Hi R,

I think my friend mentioned that it is samber vadagam. I have not seen this in brahmin preparations.. that's probably why i don't know about it. Do you know how to get hold of this sambar vadagam?

KH, The potato curry is not as watery as the one for puri.. it was reddish in color (had tomatoes and onions sliced in it) and was very hot. But it tasted good with sambar.

what ratio of dhaniya and chillipowder do you use for sambar?

- D
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Wed Mar 3 16:34:12 EST 2004

Hi D,
Do you want me to post the ratio for the sambar without adding vadagam? Any kind of vegetable is suitable for this sambar, drumstick and okra goes very well. I think Mrs.Mano will have some idea about the potato curry you are taking about. If i find one i'll post you.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Wed Mar 3 16:42:09 EST 2004

Dear Mrs.Mano,
How's your health? Today i made ennai kaththarikai as per your recipe,it was really Yummy. But it was a little bit bitter,is it bcoz of the brinjal or the gingelly oil? can you tell me what could be the possible reason for it?
Take care!
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Mar 3 17:24:51 EST 2004

Hi D,

Long long time back, I saw a chettinadu style of potato curry in forumhub. I was trying to find it out, but to my bad luck, could not. Because the taste was so unique and the ingredients are similar to what u have mentioned.

Why dont u see Mr.Hemant's site for chettinad style potato curry? I saw there one.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Wed Mar 3 17:50:06 EST 2004

Hello D,
When i saw R's response, i just remembered that i posted the chettinadu potato curry for someone in the older thread( which i got from some other site). So i checked and got it.

Chettinadu potato cuury:

INGREDIENTS

Potatoes 350 gms
Tomato 2 nos
Onion 1 medium sized
Garlic 2 to 3 pods
Ginger 1/2 " piece
Fennel seeds (sombu) 1 .5 spoon
Coriander seeds 1.5 spoons
Jeera 3/4 spoon
Black pepper 1/2 spoon
Red chillies 3 to 4 nos
Cloves 2 to 3 nos
Cinnamon stick 1 piece (1" size)
Bay leaf (optional) 1 no.
Coconut grating 2 spoons
Gingly oil 2 ladles

GARNISHING
Curry leaves, 1 sprig

METHOD OF PREPARATION

Dice potatoes and keep aside. Dry grind chillies, coriander seeds Fennel seeds, cumin seeds, and Black Pepper . Grind coconut, with ginger, slice onion and cut Garlic in small pieces.

Take the oil in a Kadai and add cloves and cinnamon. When cloves puff up, add sliced onion and Garlic. Fry till the onion turns brown. Remove from fire. When it turns slightly cooler , add the dry masala you have ground and turn briskly for about 1 minute. Add coconut and ginger paste and again slightly fry on a very low flame for another two minutes. Keep on turning the masala. Add diced tomatoes now and on a low flame. Add salt now and let it come to a boil. Ensure that the tomatos have left the juice. Set aside the masala. Pressure cook the potatoes to only 50% and add the semi cooked Potatoes to the kadai having the masala. Add little water and set the stove on a medium flame .cover the kadai and cook the curry till the potatoes are fully cooked. Garnish with curry leaves and you may decorate with long sliced Green chillies. If the tomatoes are not sour, you can add half a spoon of Tamarind extract after the potatoes are fully cooked. This curry is neither dry nor it is with gravy. Serve piping hot with rice or chappathi.

Hope this will help you.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Mar 3 18:28:43 EST 2004

See this site http://forumhub.com/southfood/25906.04.18.24.html

for vadagams.

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