KUMMAYAM/ AADI KOOL.

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.

ENGLISH KAAYKARI PIRATTAL :-

ENGLISH KAAYKARI PIRATTAL :-

NEEDED :- CARROT – 1 NO, BEANS – 6 NOS, POTATO – 1 NO. BIG ONION – 1 NO TOMATO – SMALL 1 NO. CABBAGE – 2 LEAVES, GARLIC – 4 PODS, CHILLI PWDR – HALF TSP, SALT – 1/3 TSP, OIL – 2 TSP, MUSTARD, ORID DHAL, SOMPH – HALF TSP EACH. CURRY LEAVES – 1 ARK. ( GROUND COCONUT – 1 TSP OPTIONAL )

METHOD :- PEEL THE VEGETABLES. CUT THEM SQUARE IN SHAPE. HEAT OIL ADD MUSTARD, ORID DHAL, SOMPH, WHEN THEY SPLUTTERS ADD CHOPPED ONION AND TOMATO WITH GARLIC PODS. SAUTE WELL AND ADD THE VEGGIES. SAUTE THEM FOR 2 MINUTES. THEN ADD THE CHILLI PWDR AND SALT. STIRR WELL. COVER THEM WITH A LID. STIRR OCCASSIONALLY. ( AT THIS TIME ADD THE GROUND COCONUT PASTE IF NEEDED ). COOK WELL FOR FEW MINUTES. REMOVE FROM FIRE AND SERVE HOT WITH CHAPPATHIS, NAAN, PHULKA, RUMALI ROTI, PARATHA AND ROTI.

NOTE :- YOU CAN ADD PEAS, BEETROOT, CAULIFLOWER, DOUBLE BEANS, BUTTER BEANS, SOYA IN THIS PIRATTAL. 

CORRIANDER COCONUT CHUTNEY:-

CORRIANDER COCONUT CHUTNEY:-

NEEDED:-

CORRIANDER - 1 BUNCH WASHED AND CLEANED.

GREEN CHILLIES - 4 NOS.

GRATED COCONUT - 1 CUP

TAMARIND - 2 PODS.

SMALL ONION - 4 NOS.

SALT - 1/4 TSP

ASAFOETIDA - 1 PINCH.

METHOD :-

WASH AND CHOP ONION AND CORRIANDER. MIX ALL INGREDIENTS TOGETHER AND GRIND COARSLY. SERVE IT WITH IDDLIES., DOSAS ., CHAPPATHIS AND WITH CURD RICE TOO. THE CORRIANDER HAS RICH IRON CONTENT.

DRUMSTICK SAMBAR :-

DRUMSTICK SAMBAR :-

NEEDED :- DRUMSTIK – 2 NOS, SMALL ONION – 8 NOS, TOMATO – 1 NO , SAMBAR PWDR – 1 TBLSPN, TURMERIC PWDR – 1 PINCH. BOILED THUVAR DHAL – 1 CUP, TAMARIND – 3 PODS, SALT – HALF TSP , FOR FRYING :- OIL – 1 TSP, MUSTARD, ORID DHAL, JEERA – HALF TSP EACH. ASAFOETIDA – 1 PINCH. CURRY LEAVES – 1 ARK.

METHOD :- CUT DRUMSTICKS INTO 2 INCHES PIECE. CLEAN AND CUT THE SMALL ONIONS AND TOMATO. PUT THUVAR DHAL, TURMERIC PWDR, ONION, TOMATO, DRUMSTICK IN A PRESSURE PAN. ADD  A LITTLE WATER AND COOK FOR A WHISTLE. SOAK TAMARIND IN HALF CUP WATER. SQUEEZE THE PUREE ADD SALT, SAMBAR PWDR INTO IT. AFTER THE PRESSURE RELEASED OPEN THE PRESSURE PAN POUR THE TAMARING MIXTURE. ALLOW TO BOIL FOR 5 MINUTES. SEASON IT WITH MUSTARD, ORID DHAL, JEERA , ASAFOETIDA AND CURRY LEAVES. SERVE HOT WITH IDLI, DOSA, PLAIN WHITE RICE.

COCONUT GINGER CHUTNEY.

COCONUT GINGER CHUTNEY.

INGREDIENTS :- GRATED  COCONUT -  2 TBLSPNS, GREEN CHILLIES - 3 NOS. GINGER - ONE INCH PIECE, SALT - 1/4 TSP, FRIED CHANNA DHAL - 2 TSP. OIL - 1 TSP, ASAFOETIDA PWDR - 1 PINCH. MUSTARD , ORID DHAL - HALF TSP EACH, CURRY LEAVES - 1 ARK

METHOD :- MIX COCONUT, GREEN CHILLIES, GINGER, SALT AND FRIED CHANNA DHAL. GROUND  COARSLY WITH LITTLE WATER. TAKE IT IN A BOWL ADD ENOUGH WATER LIKE THE BATTER CONSISTENCY. SPRINKLE ASAFOETIDA PWDR. SEASON IT WITH  MUSTARD, ORID DHAL AND CURRY LEAVES. SERVE IT WITH HOT IDDLIS & DOSAS.