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.
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