Tamilnadu Delicacies

new Hub Mobile Latest Discussion Register FAQ Contact Us

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: Devi (@ cs17022-189.jam.rr.com) on: Mon Aug 25 13:21:50 EDT 2003

Dear Mrs.Mano,
I appreciate for ur detailed response.Is there food is popular in southern india?I see many people asking recipes about their food.
Thank you
Devi
From: kala chandra (@ bbcache-9.singnet.com.sg) on: Tue Aug 26 01:39:14 EDT 2003

Mrs. Suhera Farook,

I could not find the web site of Aval vikatan. Can you pls help me??

kala
From: kala chandra (@ bbcache-15.singnet.com.sg) on: Tue Aug 26 01:42:25 EDT 2003

Mrs mano
Thank you Mrs Mano for the kulambus

kala
From: Mrs.Mano (@ ac9.emirates.net.ae) on: Tue Aug 26 06:16:02 EDT 2003

Dear Devi!
Nowadays chettinad recipes are becoming more popular not only in south India but in other countries also. In United Arab Emirates there are some chettinad restaurants which are serving the unusual recipes like paniyarams, seeyam, etc.
From: Mrs.Mano (@ 213.42.2.6) on: Tue Aug 26 06:19:54 EDT 2003

Dear kala Chandra!
Here is the link for 'Aval Vikadan'.
http://n.sundar.tripod.com/mag.html
From: Mrs.Mano (@ 213.42.2.6) on: Tue Aug 26 06:35:26 EDT 2003

Dear Revathy!
Here is the link for 'Prwan fry'.
http://www.chennaionline.com/food/recipes/prawnfry.asp
From: Sarah (@ phantom.pr.sun.com) on: Tue Aug 26 23:13:56 EDT 2003

Hi Mrs Mano,

Have you seen the green chutney given in Saravana Bhavan. Am not able to figure out the ingredients.

Don't know how they retain the green color. When I grind using mint or coriander it almost becomes dark green and doesn't have the parrot green color
chutney.

Can you pls post the recipe?

Thanks
Sarah
From: Mrs.Mano (@ 195.229.241.166) on: Wed Aug 27 06:14:58 EDT 2003

Hello Sarah!
I never tasted this green chutney in ‘saravan Bhavan’ This chutney is usually having the ingredients like mint leaves, coriander leaves, green chillies, and a small piece of ginger. They are being ground with a small piece of tamarind , salt and a little shredded coconut. In North India, lemon juice is added instead of tamarind. Dark coloured tamarind will change the colour. Newly packed-light brown coloured tamarind will not change the colour and enhance the taste. Anyhow I am giving you a recipe which is delicious.
GREEN CHUTNEY:
Grind a handful of mint leaves, a handful of coriander leaves, 6 sambar onions, 2 springs of curry leaves, a handful of shredded coconut, a small piece of ginger, salt, a small marble sized tamarind, with 4 green chillies and 3 red chillies coarsely.. It will be delicious if you grind this chutney in an ‘ammi’.
From: kala chandra (@ bbcache-10.singnet.com.sg) on: Wed Aug 27 06:56:09 EDT 2003

thank you mrs. mano

kala
From: Kavi. (@ cache-mtc-ah06.proxy.aol.com) on: Wed Aug 27 18:03:07 EDT 2003

Hello Mrs.Mano,
Can u give me the recipie of Saravana bhavan's tomato chutney served with Dosai. I guess the won't grind the tomatoes. Thanks in advance.
From: Mrs.Mano (@ 213.42.2.12) on: Thu Aug 28 15:06:52 EDT 2003

Hello kavi,
I have never tasted the kind of chutney you have mentioned at the Saravana Bavan. If i happen to go there, then I will taste it and write about it.
From: aarthi (@ par-251-252.tru.com) on: Thu Aug 28 17:22:41 EDT 2003

Sarah,
If you come across the green chutney recipe please post it. I am laos interested.
From: Sarah (@ phantom.pr.sun.com) on: Thu Aug 28 22:56:28 EDT 2003

Thanks Mrs.Mano for the recipe.

Aarthi, I'll post the recipe once I get it.

Sarah
From: kala chandra (@ bbcache-16.singnet.com.sg) on: Thu Aug 28 23:26:54 EDT 2003

Mrs. Mano,

I tried to go to Aval vikatan website. But I could not get the recipes. Because the font is different. I have active Murasu anjal . But it does not work. Pls help.

Thanx

kala
From: Mrs.Mano (@ 195.229.241.166) on: Fri Aug 29 13:17:16 EDT 2003

Dear Kala Chandra!
I have sent you a mail with the attachment of Vikatan font just now. hope this will help you.
From: Mrs.Mano (@ 195.229.241.166) on: Sat Aug 30 12:42:09 EDT 2003

Some more Kuzhambu varieties are here:
KARAMANI KARA KUZHAMBU[Chettinadu style]:
Soak ľ cup of Karamani paruppu for 4 hours and then drain the water. Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. Soak a small lime-sized tamarind in water for ˝ hour and then extract its juice. Heat a kadai and pour enough gingelly oil. Add 1 tsp mustards seeds and when they splutter add ˝ sp cumin seeds, ˝ sp fenugreek seeds and 5 garlic flakes. Then add 1 cup of sambar onions and ľ cup of tomatoes which were finely chopped and cook under moderate fire until they are well mashed. Pour the tamarind extract, and add 1sp turmeric powder, 1 ˝ sp chilli powder and 2sp coriander powder. Add some drumstick pieces. Let the kuzhambu simmer for 15 minutes. Grind 4tbsp shredded coconut with 3 sambar onions and 1 ˝ sp fennel seeds to a fine paste and add this to the kuzhambu. Let it simmer for some more minutes.
PARUPPU URUNDAI KUZHAMBU:
Soak a small orange sized tamarind for ˝ hour and then extract the thick juice out of it. Soak 1 cup of lentils with 1 handful of Bengal gram for 2 hours and then grind with 1sp fennel seeds, 3 red chillies and 2 green chillies coarsely like we grind for ‘Masal vadai’. Add enough salt when grinding the dhals. Add 1 cup of chopped onions, 2tbsp chopped garlic flakes, curry leaves and ˝ cup shredded coconut. Mix well. Make lime sized balls. In a deep vessel. Pour gingelly oil. Add one cup of chopped sambar onions and 2 cups of crushed tomatoes. Cook on moderate fire until they are well mashed and the oil floats on the surface. Powder 1sp fennel seed and 1sp fenugreek seed coarsely . Add the powders and some curry leaves to the tomatoes and fry for a few minutes. Pour the tamarind extract. Add 1sp turmeric powder, 2tbsp chilli powder and 3tbsp coriander powder. Add enough salt. Let the kuzhambu simmer for a few minutes. Now add the balls 5 at a time and when they come on the surface, then again add the balls again. Thus complete all the balls. When dropping the balls in the kuzhambu, the consistency of it must be watery. The fire should not be high. After completing the balls the kuzhambu must simmer for a few minutes. The kuzhambu will thicken when we finish the cooking. Yu can add pieces of drumstick and it will enhance the taste and the flavour. It must be added before dropping the balls.
From: k (@ bbcache-9.singnet.com.sg) on: Sat Aug 30 22:26:10 EDT 2003

Mrs Mano,

I have opened a separate folder for all your recipes. they are so delicious and yummy. my family love your kuzhambu varities. KEEP GOING

Thank you

kala
From: Hemant Trivedi (@ 203.195.208.26) on: Sat Aug 30 23:48:31 EDT 2003

Hello Kala,

Can I request you to compress the recipes of Mrs.Mano and send me ?
I am equally interested in them.
Just as some friends opened a website of my recipes, I too would love to do the same for Mrs.Mano
From: Mrs.Mano (@ 195.229.241.166) on: Sun Aug 31 14:48:43 EDT 2003

Hello Kala !
Thank you very much for the encouraging words which will definitely inspire me in contributing more and more recipes.
From: Mrs.Mano (@ 195.229.241.166) on: Sun Aug 31 14:54:41 EDT 2003

Hello Mr.Hemant Trivedi!
Thank you very much for yr kindness in opening a website for me. It makes me happy to see you active again in the forum hub. kindly mail to me if any information is needed.
From: Hemant Trivedi (@ 203.195.208.26) on: Sun Aug 31 20:24:07 EDT 2003

Hello Mrs Mano,
I will mail you when the compiled recipes reach me.I think you will need to give your recipes a finishing touch.
After My sister left us for ever (Somakka), there was a void . You have filled it up.
This month her first death anniversary is coming up.
We remember you Mrs.Soma.!!
From: Mrs.Mano (@ 195.229.241.166) on: Sun Aug 31 23:23:13 EDT 2003

Hello Mr.Hemant Trivedi!
Thank you for yr kindness again.
Yes. A whole year had disappeared since Mrs. Soma's death. But we couldnt forget the enthusiasm and kindness she had showered towards the fellow hubbers.

List all pages of this thread