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: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Sep 22 13:23:49 EDT 2003

thanks devi, can u give the english/hindi name for mochai because i dont remember seeing it at all.

do u have any diff., recipes for the sundals other than our usual coconut/dhania, red chillies etc.

once again, thank you for your detailed answer.

bye
From: guns (@ 81.255.2.227) on: Tue Sep 23 09:31:41 EDT 2003

how to make veg paya using "Mochai kottai-rangoon mochai". anyone there to help ????????
From: Devi (@ cs17022-189.jam.rr.com) on: Tue Sep 23 11:26:42 EDT 2003

Hi R,
I don't know the exact name for mochchai in Hindi. Field beans may be the correct name in English.For sundal you can add fresh grated coconut,green chillies,ginger and salt to paste.On regular days fried onion with masala powder can be added to the sundal as onion and masala are not used on festival days.
From: Revathy (@ 213.42.2.13) on: Tue Sep 23 13:47:24 EDT 2003

Hi Mrs.Mano,
Hope things are well with you. It is really great that now you'll be having your own website. If i may, i'd like to suggest a couple of things. It would be very useful to all our non-south indian hubbers if you could specify the accompaniments for some of your dishes like which poriyal is to be served with kozhambus/rasams; what can be served alongwith non.veg dishes etc. Also if possible can you please include the number of servings for your items like for how many people will a preparation (like biryani etc.) serve. Hope you don't mind my suggestions . Take care.
From: megalavairamani (@ ac1.emirates.net.ae) on: Tue Sep 23 14:41:21 EDT 2003

Hai friends,
this is megala from middle east Ilike this site much.Iwant MANOWINSAMAYAL WEBadd.PLEASE HELP ME.
THANK YOU.
From: megalavairamani (@ ac1.emirates.net.ae) on: Tue Sep 23 14:41:31 EDT 2003

Hai friends,
this is megala from middle east Ilike this site much.Iwant MANOWINSAMAYAL WEBadd.PLEASE HELP ME.
THANK YOU.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Sep 23 17:46:11 EDT 2003

Thank you Devi for your kind reply.

bye
From: Mrs.Mano (@ 61.1.213.143) on: Fri Sep 26 09:54:26 EDT 2003

Hello Guns!
Thanks for yr posting and enquiries. I will soon post the Karuvattu kuzhambu recipe, chettinadu veg-poriyal and mochaikkotai puli kuzhambu. But I never came across any karuvattu kuzhambu with mochaikkottai. Have you tasted it anywhere? As I am in Tamilnadu now, It will take some time to post these recipes as I have kept all my files and notebooks in my present residence which happens to be the United Arab Emirates. Thank you.
From: Mrs.Mano (@ 61.1.213.143) on: Fri Sep 26 10:03:28 EDT 2003

Hello R!
I will try to post some varieties of sundal soon. Thanks for the posting.
From: Mrs.Mano (@ 61.1.213.143) on: Fri Sep 26 10:09:01 EDT 2003

Hello Mr.Hemant!
Thanks for the great help as well as yr kindness. I have never listened to the suggestions of my friends on opening a website before. Regarding to the tittle, I will soon mail to you! Kindly forgive me for the delay.
From: Mrs.Mano (@ 61.1.213.143) on: Fri Sep 26 10:11:32 EDT 2003

Dear Revathy!
Thanks for the worthy suggestions. It will be really helpful to me.
From: guns (@ 81.255.2.227) on: Fri Sep 26 13:23:58 EDT 2003

Mrs, Mano

THanks for your response. Pls take your own time, sorry for the disturbance. I did not knew that you are in Tamilnadu now. Have a nice vacation. I will be in india by Next month.
From: Revathy (@ 213.42.2.16) on: Fri Sep 26 13:42:54 EDT 2003

Hi Devi,
Can you please post a recipe for the khus khus payasam & thengapal payasam you've mentioned. Also what grains constitute the navadhania sundal?
Thanks.
From: Devi (@ cs17022-189.jam.rr.com) on: Fri Sep 26 23:29:02 EDT 2003

Dear Revathy,
Here is recipe for KHUS KHUS PAYASAM
khus khus-50 gms or 1/4 a cup
fresh grated coconut-1cup
sugar -2 cups
cardamom -5
boiled milk-1/2litre
1 spoon ghee
cashews and raisins
METHOD:Clean and fry the khus khus in ghee in low heat for 5 mins.Fry coconut also till it turns to light brown ( low heat).Grind khus khus and coconut nicely with 2 cups of water.Heat a thick bottomed vessel add this mixture to it,when it starts boiling add sugar to the mixture.Let it cook for 10 mins.Add cardamom powder and boiled milk to it.Garnish with ghee fried cashews and raisins.
THENGAIPAAL PAAYASAM [COCONUT PAYASAM]
rice-5 tsp
coconut-1 (whole)
sugar or jaggery-11/2 cup
cardamom -6
fried coconut bits,cashews, raisins and almonds
METHOD:Fry the rice in a little ghee and soak it for 1/2 an hour.Grind the coconut with 2 cups of hot water and drain the milk,again add 2 cups of water add rice, grind and drain the milk.Heat the mixture of second drained milk in a heavy bottomed pan.when it starts boiling add sugar or jaggery to it cook over a slow flame.When the mixture thickened add the first drained milk and let it cook for another 5 more mins.add cardamom powder and mix it well.Garnish with the fried ingredients.

This navadhania sundal is the cobination of all nine days pulses.Like dry green peas(pattaani),white and black chick peas(kondai kadalai)karamani,mochai,thuvarai,wheat,ground nuts each 1 tsp
red chillies-6
coriander seeds-2tsp
asafoetida-1/4tsp
salt to taste
coconut grated-2tsp
Method:Soak the pulses in water over night.Wash and pressure cookwith 1/2 glass of water.Heat oil in a pan and fry red chillies and coriander seeds,powder them.Season it with mustard seeds and curry leaves and asafoetida.Remove water from the cooked pulses and add to the seasoning and add salt, coconut and the powder to it.Mix it well.
From: hema (@ 81.255.2.227) on: Sat Sep 27 13:08:38 EDT 2003

can i have a idli sambhar recipe?? anyone to help me here pls?
From: Mrs.Mano (@ 61.1.213.182) on: Tue Sep 30 11:16:05 EDT 2003

Hello Guns!
I am taking back my words about the 'MOCHAIKKOTTAI kARUVATTU KUZHAMBU'. Here, so many friends talked with me about it though I have never tasted it. Here is the recipe for it. And also, I have forgotten to write about one more thing.About posting recipes, you are welcome to post any tamilnadu recipes here and I am eager to know any new varieties. I will soon post other non-veg[chettinad recipes].
KARUVADU MOCHAIKKOTTAI KUZHAMBU.
Soak 1/2 cup of mochaikkottai over night. In the morning pressure cook them with enough water and salt upto 5 whistles. Soak a small orange size Tamarind in water for 1/2 hour and extract its thick juice. Heat a kadai and pour gingelly oil. When the oil becomes hot, add 1 cup of chopped sambar onions, 1/2 cup of garlic flakes and 1sp turmeric powder. When they are cooked and slightly browned, add 2 cups of crushed tomatoes. When the tomatoes are cooked and the oil floats on top, add 1sp fenugreek powder and mix well and cook for a few seconds. Then add the tamarind extarct, 3tbsp coriander powder, 2tbsp of chilli powder and enough salt. Let the kuzhambu simmer for some minutes. Then add the mochaikkottai and let the kuzhambu simmer for some more minutes. Then add 10 to 12 pieces of nethili karuvadu or koduva karuvaadu. When they are cooked well, add some curry leaves and put off the fire. if you add koduva karuvadu, be careful about it as they are very soft.
NB; Mochaikkottai Pulikuzhambu is the same recipe but it is prpeared without garlic flakes.
From: guns (@ 81.255.2.227) on: Wed Oct 1 05:19:34 EDT 2003

Mrs, Mano do u know the recipe to make " nedrum Vazhaipazha thol poriyal" This is not a joke, it tastes like beans. which my mother-in -law made in chennai. it was so nice. i really surprised after she said that, this is made from banana thol.
From: Ivete (@ pr2-ts.telepac.pt) on: Thu Oct 2 05:35:15 EDT 2003

Dear Mrs. Mano,
Hope everything is fine with you.
Sorry to trouble with this but could you post your recipes with the ingredients in English, too? For instance 'Mochaikkottai'and Nethili karuvadu'. Of course if there is a correspondence in English for them.
Thank you so much.
From: guns (@ 81.255.2.227) on: Thu Oct 2 06:44:33 EDT 2003

Hi Ivete,

Mochaikottai - Field beans.
Nethili karuvadu - Dry fish ( small in size approx 2-3 inches)

Hope u r clear

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