Introduction:
This Koottu is prepared with Green Thakkalikkai (KAI, not ripend fruit).
Set 1:
Take about 600-750 grams of Thakkalikkai. Wash it and cut each into 8 pieces.
Set 2:
25 gms of Kadali paruppu; 25 grams of Payattam paruppu, Salt 2 spoons, Manjal podi 1/2 spoon.
Set 3:
Kadugu 1/2 spoon; Ulundam paruppu 1 spoon; Oil 2 spoons; Karuveppillai.
Set 4:
Thuruviya Thengai 1 1/2 cup; Pachai Milagai 1 no - chopped.; Seeragam - 1 spoon.
Step 1:
Take chopped Thakkalikkai, add Set 2(Kadali paruppu,Payattam paruppu, Salt, Manja1 podi). Add little water and cook it in Pressure cooker. Switch off after 2 OOsai. Don;t allow it to cook like rice...
Step 2:
take items in set 3. Put Vaanali on stove. Pour oil. Allow it to get heated. Put Kadugu. Allow it to explode. Now add Ulundam paruppu. Take the contents out before Ulundam paruppu turns dark brown.
Step 3:
Pour contents of set 4 in to Mixie jar. Ground it to paste. Keep this separate.
Step 4.
Take the cooked vagetables in Step 1; Pour into Vaanali. Mix it well. Allow it to cook for a while in the stove. Now pour Thengai/seeragam/Pachai milagai paste on to the cooked vegetable. keep mixing for 4 mins while keeping the flame level medium. Add Kadugu, Ulundam paruppu. Mix it. Now add Karuvellai 3 arcs. Mix it.
Kootu is ready to serve.
Wednesday, February 11, 2009
Sunday, February 1, 2009
Chakka Varatti
Introduction:
This is prepared with Jack fruit pulp. Usually it is prepared during Jack fruit season and stored for future use. Chakka varatti can be taken as it is or can be added to payasam or other dishes later on. It is one way to store the Jack fruit over a long period of time.
Set 1: Remove jack fruit Sulai from the fruit. Remove the Nut and its cover in the middle. Collect about 30 such fruit sulai in a vessel.
Set 2: Take about 500 gms of jaggery and crush it and keep it separate, 8 spoons of ghee.
Step 1:
Smash the jack fruit in mixie and keep this pulp in a separate vessel.
Step 2:
Take a vaanali and put it over stove. Put 5 spoons of ghee. Now add the jack fruit pulp and mix it. Allow it to become a homogenous mix. Keep mixing for about 3 minutes. Now keep adding jaggary and keep mixing. After a few minutes jaggery will start melting and the mixure will become homogenous. Keep mixing for about 5 to 8 minutes. Now add 3 spoons of ghee and keep mixing it. The mixture should now become red in colour. Allow it to cool and store it in a vessel for future use.
This is prepared with Jack fruit pulp. Usually it is prepared during Jack fruit season and stored for future use. Chakka varatti can be taken as it is or can be added to payasam or other dishes later on. It is one way to store the Jack fruit over a long period of time.
Set 1: Remove jack fruit Sulai from the fruit. Remove the Nut and its cover in the middle. Collect about 30 such fruit sulai in a vessel.
Set 2: Take about 500 gms of jaggery and crush it and keep it separate, 8 spoons of ghee.
Step 1:
Smash the jack fruit in mixie and keep this pulp in a separate vessel.
Step 2:
Take a vaanali and put it over stove. Put 5 spoons of ghee. Now add the jack fruit pulp and mix it. Allow it to become a homogenous mix. Keep mixing for about 3 minutes. Now keep adding jaggary and keep mixing. After a few minutes jaggery will start melting and the mixure will become homogenous. Keep mixing for about 5 to 8 minutes. Now add 3 spoons of ghee and keep mixing it. The mixture should now become red in colour. Allow it to cool and store it in a vessel for future use.
Saturday, January 24, 2009
Nellikkai Oorugai
Set 1:
1/2 KG of nellikkai. There should be about 20 of them.
Set 2:
5 gms of Perungayam, Kadugu, Milagai kaara podi ( about 4 spoons), Salt - 3 spoons.
Set 3:
Vendhayam - about 2 spoons.
Step 1:
Boil nellikkai in water until it comes soft enough to remove the seed. Don't cook it very soft. Remove the seed from the middle and keep it separate.
Step 2:
Put vaanali. Put vendhayam and roast it for 2 mins. Keep it separate.
Step 3:
Now pour about 50 ml of Nalla Ennai. Heat it for about a min. Now put Perungaayam and fry it. Take it out and keep it with roasted perungaayam.
Step 4:
Put kadugu. Allow it to explode. Once it completes, put the Nellikkai prepared in step 1. Mix it. Add salt and Milagai podi. mix it. Keep mixing. Add oil and keep mixing. Keep mixing for about 3 mins. Once the podi, salt, Oil mixes evenly and Nellikkai also becomes soft.
Step 5:
Put roasted vendhayam and Perungaayam into mixie. and grind it to powder.
Step 6:
Add the perungaayam/vendhayam mix to vaanali. Mix it well. After 2/3 mts., switch off the stove. Allow the mix to be in vaanali for about 10 minutes so that it cools down.
Step 7:
Transfer the contents to some other container for storage.
1/2 KG of nellikkai. There should be about 20 of them.
Set 2:
5 gms of Perungayam, Kadugu, Milagai kaara podi ( about 4 spoons), Salt - 3 spoons.
Set 3:
Vendhayam - about 2 spoons.
Step 1:
Boil nellikkai in water until it comes soft enough to remove the seed. Don't cook it very soft. Remove the seed from the middle and keep it separate.
Step 2:
Put vaanali. Put vendhayam and roast it for 2 mins. Keep it separate.
Step 3:
Now pour about 50 ml of Nalla Ennai. Heat it for about a min. Now put Perungaayam and fry it. Take it out and keep it with roasted perungaayam.
Step 4:
Put kadugu. Allow it to explode. Once it completes, put the Nellikkai prepared in step 1. Mix it. Add salt and Milagai podi. mix it. Keep mixing. Add oil and keep mixing. Keep mixing for about 3 mins. Once the podi, salt, Oil mixes evenly and Nellikkai also becomes soft.
Step 5:
Put roasted vendhayam and Perungaayam into mixie. and grind it to powder.
Step 6:
Add the perungaayam/vendhayam mix to vaanali. Mix it well. After 2/3 mts., switch off the stove. Allow the mix to be in vaanali for about 10 minutes so that it cools down.
Step 7:
Transfer the contents to some other container for storage.
Tuesday, January 20, 2009
Vazhakkai Podimas
Set 1:
Take 2 vazhakkai. Cut each into 4 pieces.
Step 1:
Cook cut vashakkai in microwave for about 9 minutes after adding little salt and Manja podi.
Set 2:
Kadugu, Udaicha ulundam paruppu
Set 3:
3 green chillies, 1/2 inch Ginger. Cut them and keep it ready.
Set 4:
Thuruvia Thengai - 1 1/2 moodiyai thuruviyathu. 2 Lemons.
Step 2:
Take cooked vazhakkai. Peel off the skin. Then scrub the cooked vegetable over chopper to chop into 1 cm pieces. Keep this separate.
Step 3:
Take Vaanali. Pour 4 teaspoons of oil. Put kadugu. allow it to explode. Now put Ulundam paruppu. Once it changes its colour, add chopped Chillies and ginger. After they are cooked, add chopped Vazhakkai and keep mixing the vegetables, kadugu, milagai, inji etc. Add 1 tea spoon of salt and mix. After 2 minutes, add Thengai Thuruval. Keep mixing. Crush Lemons and mix.
(add karuveppillai if needed) After 3 minutes transfer the contents to another vessel. [While mixing, add oil so that the vegetable pieces don't get together and become a mass..]
Take 2 vazhakkai. Cut each into 4 pieces.
Step 1:
Cook cut vashakkai in microwave for about 9 minutes after adding little salt and Manja podi.
Set 2:
Kadugu, Udaicha ulundam paruppu
Set 3:
3 green chillies, 1/2 inch Ginger. Cut them and keep it ready.
Set 4:
Thuruvia Thengai - 1 1/2 moodiyai thuruviyathu. 2 Lemons.
Step 2:
Take cooked vazhakkai. Peel off the skin. Then scrub the cooked vegetable over chopper to chop into 1 cm pieces. Keep this separate.
Step 3:
Take Vaanali. Pour 4 teaspoons of oil. Put kadugu. allow it to explode. Now put Ulundam paruppu. Once it changes its colour, add chopped Chillies and ginger. After they are cooked, add chopped Vazhakkai and keep mixing the vegetables, kadugu, milagai, inji etc. Add 1 tea spoon of salt and mix. After 2 minutes, add Thengai Thuruval. Keep mixing. Crush Lemons and mix.
(add karuveppillai if needed) After 3 minutes transfer the contents to another vessel. [While mixing, add oil so that the vegetable pieces don't get together and become a mass..]
Saturday, January 17, 2009
Vattal Kuzambu
Set 1:
Take 50 gms of Puli. Pour hot water (about 150 ml) to allow it to soak faster for about15 mts.
Set 2:
Cut Parangikkai into pieces.(say 20 pieces)
Set 3:
10 ml of Nalla Ennai, Kadugu, Vendhyam, Thuvaram paruppu(10gms), Perungayam 4 gms, 2 red chilli, Kuzambu milagai podi 2 teaspoons, salt. Karuveppilai 5 arcs.
Step 1:
Cook Parangikkai vegetable in Microwave. I kept if for 7 minutes.
Step 2:
Take soaked puli and mix it with your fingers to crush and filter the liquid into another vessel. Add another 50 ml of water and repeat the process and filter it in the vessel. Add another 50 ml of water and repeat the process. Ensure that the entire puli is extracted. This Puli liquid should not be more than about 350 ml.
Step 3:
Take vanali. Keep it on gas stove. Pour 10 ml of Nalla ennai. After it is heated, put Perungayam. Allow it to fry. Put red chillies. After a few seconds, put kadugu. Allow it to explode. Add vendhayam, thuvaram paruppu. After thuvaram paruppu turns little brown, add Kuzambu milagai podi. Mix it well as a single paste. Now pour Puli thanneer. mix it well so that it becomes a solution. Allow it to get heated up on the stove.
Step 4:
To the above solution add the cooked vegetable. Add 1.5 teaspoons of salt. Allow it to boil. Add Kagugaveppilai leaves. Allow it to boil for about 5 mts until the vegetable is cooked... Pour the Kuxambu onto another vessel.
Take 50 gms of Puli. Pour hot water (about 150 ml) to allow it to soak faster for about15 mts.
Set 2:
Cut Parangikkai into pieces.(say 20 pieces)
Set 3:
10 ml of Nalla Ennai, Kadugu, Vendhyam, Thuvaram paruppu(10gms), Perungayam 4 gms, 2 red chilli, Kuzambu milagai podi 2 teaspoons, salt. Karuveppilai 5 arcs.
Step 1:
Cook Parangikkai vegetable in Microwave. I kept if for 7 minutes.
Step 2:
Take soaked puli and mix it with your fingers to crush and filter the liquid into another vessel. Add another 50 ml of water and repeat the process and filter it in the vessel. Add another 50 ml of water and repeat the process. Ensure that the entire puli is extracted. This Puli liquid should not be more than about 350 ml.
Step 3:
Take vanali. Keep it on gas stove. Pour 10 ml of Nalla ennai. After it is heated, put Perungayam. Allow it to fry. Put red chillies. After a few seconds, put kadugu. Allow it to explode. Add vendhayam, thuvaram paruppu. After thuvaram paruppu turns little brown, add Kuzambu milagai podi. Mix it well as a single paste. Now pour Puli thanneer. mix it well so that it becomes a solution. Allow it to get heated up on the stove.
Step 4:
To the above solution add the cooked vegetable. Add 1.5 teaspoons of salt. Allow it to boil. Add Kagugaveppilai leaves. Allow it to boil for about 5 mts until the vegetable is cooked... Pour the Kuxambu onto another vessel.
Paruppu Usili Kari
Set 1:
Take 250 grams of Avaraikkai or Beans. Cut into pieces as you do for Kari.
Set 2:
1 cup (50ml) of Thuvaram paruppu, 1 cup of Kadali paruppu. Soak it in water. small slices of Perungayam(about 3 gms).
Set 3:
Kadugu, udaicha Ulundam paruppu.
Step 1:
Add a teaspoon of salt to vegetable. Cook the vegetable either in Microwave or in gas stove. It should be cooked until the vegetable is soft.
Step 2:
The soaked Paruppu in set 2 is poured into Mixie; add small slices of perungayam. add 1 spoon of salt. Now make it a paste. Cook this paste in Microwave(6 minutes) or in pressure cooker until it is evenly cooked. It should not be over cooked. Take out the cooked paruppu and make it into small pieces by slicing using karandi. If you still can't make it into pieces, pour the cooked paruppu into Mixie and grind it for few seconds.. [I tried this today, it worked very well.]
Step 3:
take vanali. Pour 1 teaspoon of kadalai/refined oil. pour 5 kadugu. allow it to explode. then add udaicha ulundam paruppu. Take it out and keep it in a plate.
Step 4:
Take Vanali. Pour 4 teaspoons of Kadalai/refined oil. after oil is heated, pour paruppu pieces (after step 2) and fry it for a few minutes. Now add kadugu, ulundam paruppu of step 3. mix it. After that add cooked vegetable. Mix it well. Allow it on the stove for about 3/4 minutes. Keep mixing.
Step 5:
Remove it from vanali and pour it in to another vessel.
Take 250 grams of Avaraikkai or Beans. Cut into pieces as you do for Kari.
Set 2:
1 cup (50ml) of Thuvaram paruppu, 1 cup of Kadali paruppu. Soak it in water. small slices of Perungayam(about 3 gms).
Set 3:
Kadugu, udaicha Ulundam paruppu.
Step 1:
Add a teaspoon of salt to vegetable. Cook the vegetable either in Microwave or in gas stove. It should be cooked until the vegetable is soft.
Step 2:
The soaked Paruppu in set 2 is poured into Mixie; add small slices of perungayam. add 1 spoon of salt. Now make it a paste. Cook this paste in Microwave(6 minutes) or in pressure cooker until it is evenly cooked. It should not be over cooked. Take out the cooked paruppu and make it into small pieces by slicing using karandi. If you still can't make it into pieces, pour the cooked paruppu into Mixie and grind it for few seconds.. [I tried this today, it worked very well.]
Step 3:
take vanali. Pour 1 teaspoon of kadalai/refined oil. pour 5 kadugu. allow it to explode. then add udaicha ulundam paruppu. Take it out and keep it in a plate.
Step 4:
Take Vanali. Pour 4 teaspoons of Kadalai/refined oil. after oil is heated, pour paruppu pieces (after step 2) and fry it for a few minutes. Now add kadugu, ulundam paruppu of step 3. mix it. After that add cooked vegetable. Mix it well. Allow it on the stove for about 3/4 minutes. Keep mixing.
Step 5:
Remove it from vanali and pour it in to another vessel.
Thursday, January 15, 2009
Pulikaichal
Take 250 grms of puli, remove seeds throughly. Soak it in hot water for 2 hours. Ensure there is no seed or Naar in it. Crush this in mixie for about 30 seconds and make it a thick paste and keep it aside.
Keep the following things ready:
Set 1:
2 teaspoons of Vendhayam
2 teaspoons of Vellai Ellu.
Set 2:
15 nos of Red chillies
100 ml of Kothamalli verai.
50 ml of Kadalai paruppu
Set 3:
15 nos of red chilles.
10 ml of Kadugu.
20 ml of kadalai paruppu.
10 grams of Perungayam (asafotida)
Set 4:
Karuga veppillai 10 arcs. Perungaya powder. Nalla ennai about 150 ml. 3 tablespoons of salt. 1 teaspoon of Turmeric powder.
Preparation:
Step 1:
Put the frying pan on stove. Take set 1. Fry Vendhayam until it turns light brown. Take it and keep it in a plate. Now fry Vellay ellu. Fry until few Ellu explodes(vedikkanum). Take it ans keep it in the same plate you kept Vendhayam.
Step 2:
Take set 2:
Fry red chillies. Then put Kothamalli. Then Kadali paruppu. Wait until kadalai paruppu changes its colour. Take it out and keep it separately in another plate.
Step 3:
Take set 3:
Pur 4 teaspoons of nalla ennai. Put Perungayam. Allow it fry. Now put kadugu. Let it explode. Now put kadalai paruppu. Allow kadali paruppu to change its colour. Now pour the Puli paste on to the pan and stir. After oil mixes well with Puli etc. Put 2 teaspoons of salt and mix again. Reduce flame and allow it to cook.
Step 4:
Take Set1 after performing step 1. Put it in dry mixie and make into a powder and keep it separately.
Step 5:
Take Set 2 after performing step 2. Put it is mixie and grind it and keep it in the mixe itself.
Step 6:
if the Puli/thalippu mix has boiled for about 10 minutes now, put the Set2 powder after performing step 5 and mix is well. Put turmeric powder also now. Now put Karugaveppillai also and stir it for 3 minutes.
Now sprinkle Perungaya powder. Mix it. Now pour Vendhayam, Vellai ellu powder of Set 2 after step 5. Mix and stir for a minute and then switch off the flame.
Step 7:
Allow this to cool off and transfer it into another container. Now put some white rice on to the pan and mix it will the Pulikaichal on the pan and you can taste the Puliyanchadham!
Note: It would normally take about 50 minutes for the above procedure to be completed. [Assuming you would have soaked Puli 2 hours ago.]
Keep the following things ready:
Set 1:
2 teaspoons of Vendhayam
2 teaspoons of Vellai Ellu.
Set 2:
15 nos of Red chillies
100 ml of Kothamalli verai.
50 ml of Kadalai paruppu
Set 3:
15 nos of red chilles.
10 ml of Kadugu.
20 ml of kadalai paruppu.
10 grams of Perungayam (asafotida)
Set 4:
Karuga veppillai 10 arcs. Perungaya powder. Nalla ennai about 150 ml. 3 tablespoons of salt. 1 teaspoon of Turmeric powder.
Preparation:
Step 1:
Put the frying pan on stove. Take set 1. Fry Vendhayam until it turns light brown. Take it and keep it in a plate. Now fry Vellay ellu. Fry until few Ellu explodes(vedikkanum). Take it ans keep it in the same plate you kept Vendhayam.
Step 2:
Take set 2:
Fry red chillies. Then put Kothamalli. Then Kadali paruppu. Wait until kadalai paruppu changes its colour. Take it out and keep it separately in another plate.
Step 3:
Take set 3:
Pur 4 teaspoons of nalla ennai. Put Perungayam. Allow it fry. Now put kadugu. Let it explode. Now put kadalai paruppu. Allow kadali paruppu to change its colour. Now pour the Puli paste on to the pan and stir. After oil mixes well with Puli etc. Put 2 teaspoons of salt and mix again. Reduce flame and allow it to cook.
Step 4:
Take Set1 after performing step 1. Put it in dry mixie and make into a powder and keep it separately.
Step 5:
Take Set 2 after performing step 2. Put it is mixie and grind it and keep it in the mixe itself.
Step 6:
if the Puli/thalippu mix has boiled for about 10 minutes now, put the Set2 powder after performing step 5 and mix is well. Put turmeric powder also now. Now put Karugaveppillai also and stir it for 3 minutes.
Now sprinkle Perungaya powder. Mix it. Now pour Vendhayam, Vellai ellu powder of Set 2 after step 5. Mix and stir for a minute and then switch off the flame.
Step 7:
Allow this to cool off and transfer it into another container. Now put some white rice on to the pan and mix it will the Pulikaichal on the pan and you can taste the Puliyanchadham!
Note: It would normally take about 50 minutes for the above procedure to be completed. [Assuming you would have soaked Puli 2 hours ago.]
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