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: Megalavairamani (@ ac9.emirates.net.ae) on: Sun Dec 21 19:13:30 EST 2003

Dear Kamakshi,
For banana flower vadai we used to grind one egg along with Mrs.MANO'S ingredients.you will get what you are expecting.bye
From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Sun Dec 21 23:46:42 EST 2003

Hello Mrs.Mano,

Thanks a ton for the chicken recipe. I finally found time to go out buy chicken and cook it. Needless to say, it tasted yummy. Could you post recipes for making instant dosai by just mixing flours and making them.I'm asking this for my son who has to have dosai only when I don't have batter at home. I made kodumai dosai but he hates it. Hope you can help me with this.

P.S : Could you please post some fish recipes when you find time. Thanks!
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Dec 22 09:23:11 EST 2003

Hello Megalavairamani,

I think that you are asking for puliyita keerai(that is how we use to say). My mother use to make just like other sambhars with mulai keerai or arai keerai, but here in US, since we dont get them, use to make with methi, palak even with lettuce leaves.

Season in gingelly oil with mustard, cumin seeds and fenugreek seeds. Add tamarind water, sambhar powder, salt, turmeric.

In the meantime, cook keerai with turmeric and mash them nicely. Add them to the sambhar, let it boil well. Now add cooked thoor dhal. Once it is thick, switch the gas off.

Serve with paruppu usili and it tastes really good. Can mix directly with rice or try with paruppu podi rice.

Modification: Some people fry onion and tomato for addl. taste after seasoning.

Bye

p.s.: Waiting to see Mrs.Mano's style in this recipe.
From: aarthi (@ 206.70.243.251) on: Mon Dec 22 09:52:34 EST 2003

Hi,
Can anyone tell me how to make pushnika curry or curry from chow chow?
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Dec 22 16:01:33 EST 2003

Hi Aarthi,

As far as I know, always make kootu or a sambhar thaan(vegetable) with pushanika.

With chow chow, u can make just like other curries like season in oil with mustard, urad dhal, curry leaves, red chillies and cumin. After spluttering, add the chopped chow chow, salt, turmeric and a handful of moong dhal, fry them, let it get cooked. Once it is soft, add some coconut. Stir them well, keep aside.

Another method is, season in oil with mustard, urad dhal, channa dhal, curry leaves. Add the chopped veg., salt and turmeric. Instead of red chillies, can add sambhar powder or red chilli powder(sambhar powder gives more flavor), dhania jeera powder. Finally, sprinkle some besan flour or rice flour, once the raw smell is off, keep aside.

These dishes goes well with rice. Apart from this, u can make kootu or thogaiyal(can use both the veg., as well as skin).

Bye
From: aarthi (@ 206.70.243.251) on: Mon Dec 22 16:27:25 EST 2003

Thanks R,
I have noted this down and am going to make it today.
Just one doubt, in the first method, when you say add moong dhal, you mean cooked or raw?
Thank you very much.
From: Megalavairamani (@ ac9.emirates.net.ae) on: Tue Dec 23 04:35:53 EST 2003

Dear R,
Thankyou verymuch for yr recipe about keerai sambar.Here we are getting mulaikeerai. so i will try it & tell my result.
bye.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Dec 23 09:31:34 EST 2003

Hi Aarthi,

You can cook them directly with the veg., or cook in pressure cooker, either way it is ok. But, make sure it does not become very mushy.
From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 23 13:49:49 EST 2003

Hello R!
I am happy that you have got a delicious poritha kuzhambu. The most suitable vegetables for this kind of kuzhambu are avaraikkai and peerkangai. Any roasted dishes with banana, potato, palakkottai, and ladies finger poriyal are the suitable side-dishes for this kuzhambu.
For keerai sambar, you must add the finely chopped keerai along with the cooked dhal in the final stage. Then only you must add the sambar podi. The keerai should not change its green coclour fully. Then the taste will not be the same. Grinding boiled keerai with other ingredients makes KEERAI KUZHAMBU. For keerai sambar, any keerai, mulaikeerai, arai keerai, ponnangkanni, pasali keerai and palak will do.
From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 23 14:01:30 EST 2003

Dear Megalavairamani!
Years back I have seen the green peppercorns which were very soft. With green peppercorns we can make pickles. Where did you see them in Bur dubai?
Here is the recipe of keerai sambar.
KEERAI SAMBAR:
Soak a lime sized tamarind for 1/2 hour and then extract the juice out of it. Cook three handful of lentils in a pressure cooker. Pour enough oil in a vessel and heat it. Add 1sp mustards and when they splutter add 1 cup of chopped sambar onions, a small piece of asafoetida and 4 slit green chillies. When they become slightly brown, add 1 or 2 cups of chopped tomatoes and 1sp turmeric powder. Cook until the tomatoes are well mashed. Add the tamarind extract and allow it to simmer for some minutes. Then add the ooked dhal, finely chopped keerai with enough salt.Let the sambar simmer for a few minutes. Add 2tsp sambar podi and mix well. Turn the fire very low. Cook for a few minutes. Add curry leaves and chopped coriander leaves.the keerai should not change its green colour fully.
Sambar podi: Fry one handful of red chillies, 1tbsp Bengal gram, 2tbsp coriander seeds, 1sp fenugreek seeds, 8 peppercorn, 1/2 sp mustard seeds and 1 sp black gram for a few minutes to a light brown colour. When cooled, powder them.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Dec 23 15:08:21 EST 2003

Thanks Mrs.Mano for both of ur explanations.

My mother & her mother-they all have been doing, and use to say puliyita keerai, as I said earlier. They use mathu to mash the keerai, so it is like half-mashed one. Since I dont have strength to do, am grinding them. will try your version and let u know.
From: Megalavairamani (@ 213.42.2.16) on: Tue Dec 23 17:34:19 EST 2003

Thanks Mrs.Mano,
OPPOSITE to BURDUBAI ADIL supermarket,there is one veg shop.you can get there.
Other two shops are KAMAS&ITS NEXT ONE VEG SHOP.
wHICH IS ALSO IN burdubai PARTHAS rd.I used to buy veg &greens only these shops.If time permits post me that picklerecipe.Bye
From: Mrs.Mano (@ 213.42.2.8) on: Wed Dec 24 02:52:29 EST 2003

Hello Megalavairamani!
Thanksa for the information. Could you please tell me where is the Adil super market situated? Please mention any nearby famous building.
From: Mrs.Mano (@ 195.229.241.164) on: Wed Dec 24 04:37:53 EST 2003

A VERY HAPPY CHRISTMAS TO ALL THE FRIENDS IN THIS FORUMHUB!!!
From: Ivete (@ pr2-ts.telepac.pt) on: Wed Dec 24 05:36:32 EST 2003

Dear Mrs. Mano,
Thank you for the Christmas wishes and I, too, wish you and your family a very special Christmas. All the best for you and to all the hubbers.
Peace!!!
From: Megalavairamani (@ ac1.emirates.net.ae) on: Wed Dec 24 08:46:22 EST 2003

Dear Mrs.Mano,
Adil is exactly at the back of sindu punjabi retaurant,Burdubai.Bye
From: aarthi (@ 206.70.243.251) on: Wed Dec 24 13:11:22 EST 2003

Mrs Mano,
I am unable to go to the oldest responses where you have posted Vaalai ellai saapadu and other recipes.
It keeps bringing me back to the same pages.
If anyone has the link, please do post it, so I can access the oldest pages of this thread.
From: Gauri (@ wren.nationwide.com) on: Wed Dec 24 23:01:42 EST 2003

Aarthi,
I experienced the same problem last week when I was trying to find the Medhu vada recipe, don't know why it's happening.

-Gauri.

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