KUMMAYAM
KUMMAAYAM:-
NEEDED:-
KUMMAAYAM FLOUR( 1CUP RAW RICE., 1 CUP MOONG DHAL., 1 CUP ORID DHAL - FRY THEM WITHOUT OIL AND POWDER , SIFT THEM . ) FROM THIS FLOUR TAKE ONLY 1 CUP - 1 CUP..200GMS
JAGGERY ( VELLAM +PANAIVELLAM) - 1 1/2 CUP 200GMS
GHEE+ SEASOME OIL - 100+50 GMS.
WATER - 4 CUPS.
METHOD:-
HEAT 50 GMS SEASOME OIL WITH 50 GMS GHEE IN A KADAI. FRY THE FLOUR FOR A MINUTE, KEEP ASIDE. ADD JAGGERY IN 4 CUPS OF WATER AND HEAT THE PAN TILL ALL THE JAGGERY MELTS. STIR OCCASIONALLY. REMOVE FROM FIRE AND STRAIN THE JAGGERY WATER IN THE FLOUR AND MIX THEM WITHOUT FORMING LUMPS. PLACE THE PAN IN THE STOVE AND STIR WELL. COOK TILL IT IS NOT STICKS TO HAND . WHEN IT BECOMES GLASSY ADD THE REST OF THE GHEE AND SERVE HOT.
ITS A SPECIAL ITEM OF CHETTINADU AND WE SERVED IT IN OUR MARRIAGES AT THE END OF THE FUNCTION.
