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: Ramya Janath (@ acc6dc4a.ipt.aol.com) on: Wed Mar 3 18:40:03 EST 2004

Hi Mrs. Mano ,

I 'm living in USA , My hub and I like chettinad dishes verymuch , that too VathaKuzambu .I have not tasted either in India or here as there is no authentic restuarents anywhere which serves chettinad dishes .

Can you send me the receipe to my email ID : ramyaswam@rediffmail.com

Thanks in advance and I would be grateful

Ramya
From: Ramya Janath (@ acc11256.ipt.aol.com) on: Wed Mar 3 18:42:31 EST 2004

Hi Mrs. Mano ,

I 'm living in USA , My hub and I like chettinad dishes verymuch , that too VathaKuzambu .I have not tasted either in India or here as there is no authentic restuarents anywhere which serves chettinad dishes .

Can you send me the receipe to my email ID : ramyaswam@rediffmail.com

Thanks in advance and I would be grateful

Ramya
From: Mrs.Mano (@ 195.229.241.167) on: Thu Mar 4 10:55:47 EST 2004

Hello Anjana!
I am really surprised that you have asked for a rare variety of rasam. Have you tasted it before? Here is the recipe for Venthaya rasam
VENTHAYA RASAM [FENUGREEK RASAM]:
Soak a lime-sized tamarind in water for an hour and then extract its thick juice. In a sp of gingelly oil, fry 1/2sp fenugreek seeds, 2 red chillies, 10 peppercorns and 11/2sp shredded coconut to a golden brown colour and then powder them. Heat a kadai and pours 2sp gingelly oil and 1sp ghee. When it becomes hot, add 1sp mustard seeds. When they splutter add a pea-sized asafoetida, 1/2 cup chopped tomatoes, and 1sp turmeric power and fry well under medium fire until the tomatoes are well mashed. Add the tamarind extract, the powder, 1tbsp chopped coriander, curry leaves, with enough salt and water. When the rasam starts simmering, put off the fire.
From: Mrs.Mano (@ nha0762.emirates.net.ae) on: Thu Mar 4 11:02:45 EST 2004

Dear LT!
Usually the aappams we make with raw rice need no black grams and they are always prepared with either with coconut, or yeast or toddy or one- day old coconut water. The batter must not be watery. And also, the rice rawa should not be over-cooked. If you use fresh yeast, it will give a very good result. Otherwise, this preparation will always yield very taste aappams. I couldn’t understand where you went wrong.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Mar 4 11:06:44 EST 2004

Mrs.Mano, can u post some interesting recipes of vendaikkai ? Though I tried with different version from the site, I am not happy and both my hub., and son are running whenever they see this veg.,

Pls do give us some tasty recipes.

Thank u a lot
From: D (@ stratford.cuc.com) on: Thu Mar 4 11:38:11 EST 2004

Hi KH, R,

Thanks a lot for all the tips. KH. Yes I would like the ratio for Dhnaiya nad chilli powder in smabar. Also, I do not know how to add the vadagam to sambar or kuzhambu. Can someone guide me on that? The link on Vadagams is very useful.
I'll try my luck on that probaby next weekend.

R, Here is a typical palakkad vendaikkai pachadi we make at home. I love this with poricha kuzhambu (actually we call it molagootal). Tastes good with rasam too.

Vendaikkai pachadi
------------------

Okra - 1 small packet (about 10-15 small vendaikkai)
Tamarind - 1 small lime size
Coconut - 2 tblsp
Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Jaggery - 1-2 pieces (per taste)
Dry red chillies - 1-2 (as per taste)
Mustard and uard dal for tempering
Rice flour - 1 tsp
Coconut oil - 2 tsp
Salt to taste
Curry leaves - few

Method
----------
Trim okra and chop into 1/2 inch pieces. It is important that the okra remains dry before you chop them. (This is true for all preparations of Okra)

Saute the Okra pieces in a pan of hot vegetable or coconut oil (about 1 tsp will do on non-stick pan) until the okra is cotaed with oil. No need to fry these until brown.

Add about 1 cup tamarind water, turmeric and salt and cook the okra. Add 1 piece jaggery half way through.

Meanwhile, grind the fresh coconut with raw jeera, mustard seeds, rice flour and red chillies to a fine paste.

Once the okra is cooked, add this paste to the okra liquid. Adjust salt and jaggery to taste. Let it simmer until the raw smell of coconut mixture goes away.

Put off the fire and temper with mustard seeds, urad dal, asafoetida (perungayam) and curry leaves. I do the tempering in coconut oil.

Good luck

D
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Mar 4 11:56:13 EST 2004

Thanks D. will try and let u know.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Mar 4 11:59:24 EST 2004

D, I dont understand what u have asked.

Basically, you have to deep fry the vadagam till the color changes just like we do for vadam/vathal. When the kuzhambu or sambar starts boiling, can add them. Since it is a rigid one, it will not get mashed, dont have to worry.

Hope this is what u meant and I do like this.
From: Lakshmi (@ host-216-76-232-2.hsv.bellsouth.net) on: Thu Mar 4 12:13:54 EST 2004

Dear Mrs. Mano,

Thanks a lot for sending the recipes. Yesterday I was out of town and that is why I couldnt send you a response.

Thanks again...
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Thu Mar 4 18:40:05 EST 2004

Hi D,
I'm not a very good cook, so i don't know how far you will like this. Actually when i ran out of sambar podi made my mother, one of my friend suggested this recipe and i made slight changes. So you can also give it a try.

Ingredients:
Tamarind: lime size
sambar oninons:10 nos
Tomatoes: 1 or 2 small( chopped)
Any veg you like (drumstick goes well)
Sambar Paruppu( toor dhal): 2-3 hand ful
Mustard seeds & urad dhal: 1 spoon
Turmeric powder: 1/2 spoon
curry leaves: 1 string
Coriander leaves: few
Oil for frying
Salt to taste

For frying:
Coriander powder: 2 table spoon
chilli powder: 1 tea spoon ( or to your choice)
Fenugreek seeds: 15 nos( approx. 1/4 tsp)
Asafoetida powder: a pinch
oil: 2-3 tsp

Method:
Soak tamarind atleast for 1/2 an hour and extract juice and keep aside. In a pan take 2 spoons of oil and add mustard, when they splutter add the sambar onions, curry leaves and the vegetables and fry them for 2 mins or untill they turn light brown. Now add the tomatoes and when they get mashed add the tamarind extract and enough salt and let it simmer for few minutes. while it simmers you can prepare the sambar powder. In a pan take 2 to 3 spoons of oil and add the fenugreek seeds, asafoetida, coriander powder& chilli powder and fry them for a min or two. When the veg seems to be cooked add the fried smabar podi and allow it to simmer for few more mins and then add the cooked dhal. then slow the fire and cook for few minutes. Finally add the chopped coriander leaves and remove from fire.
You can also use fenugreek powder instead of seeds, bcoz some may not like them stuck.While you pressure cook dhal add little turmeric powder to it. All the measurements are approximate and i have given my version of making it. I'm sorry if there's any mistake.
Did you try chettinadu potato curry?
From: Anjana (@ cache106.156ce.maxonline.com.sg) on: Thu Mar 4 20:27:34 EST 2004

Dear Mrs Mano,

No, I haven't tasted it before. One of my friend told me that she tasted it once and its good for health..!! I will try this and let u know.
Thanks alot for the recipe..
From: uma (@ 203.116.61.131) on: Thu Mar 4 22:47:55 EST 2004

Hi KH,
I tried your chettinad potato curry last night along with dosa. wow very tasty... thanks for the recipe.
uma
From: uma (@ 203.116.61.131) on: Thu Mar 4 22:55:07 EST 2004

Hello R and D,
for vendekayi pachadi, in the end before you put off the stove - one suggestion is you can add the 1 tbsp of sesame seeds powder (fry the seeds to light brown in clour, cool it and dry grind for powder), it gives a rich taste. try it. good luck.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Fri Mar 5 00:32:31 EST 2004

Hi Uma,
Actually the credit goes to someone else, as i said i got it from some other site. After seeing your response with "WOW", i'm also going to try this recipe. Anyway thanks Uma!
From: D (@ stratford.cuc.com) on: Fri Mar 5 10:19:16 EST 2004

Hi Kh,

The potato curry (chettinad) tasted good. had it with Rotis. Thanks.

Yet to try the sambar.

- D

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