INIPU SAADAM adhanga.......Pongal !

 Ingredients

Raw Rice – 1 cup

Jaggery - 2 cups

Ghee - 2 tablespoons

Cashew Nuts – 5 Nos

Raisins - 5 Nos

Cardamon powder – Half teaspoon

Procedure to make Inipu sadam

Wash the rice, add three cups of water and pressure cook for three to four whistles.

on the other hand, put jaggery in a heavy bottomed vessel, add half cup water and bring to boil. When it starts boiling, remove from stove and filter it so that any mud and dust will be removed.

Now open the pressure cooker and mash the rice with a ladle. Add the jaggery syrup to the rice and mix well. Keep it on the stove and stir continuously on medium flame till both rice and jaggery syrup mix well. Fry the cashew nuts broken into two pieces and raisins in a spoon of ghee and add to the rice mixture. Add remaining ghee and cardamom powder and mix thoroughly. Remove from stove.

To enhance taste, you can add one cup milk along with water while cooking rice.

MUDALIAR VIRUNDHU

Unlike food from Chettinad which is now making waves in the country, the popularity of Mudaliar food is not so high, but, it is equivalently as healthy and tasty. 

The Mudaliars of Tamil Nadu are known for their hospitality. Their cuisine is distinct for its style of preparation in traditional vessels like kal chatti (food especially keerai kozhumbu or meen kozhambu has a special taste if cooked in this) and copper vessels. The Mudaliar palate is less spicy compared to the Chettiyars. 

The Mudaliars use vadakam, a mixture of onions, garlic and some spices which is specially made and stored for a year. Traditionally it is used for meen kozhambu and keerai kozhambu. It imparts a distinct taste and flavour and is used in some of the dishes like the vendiyakeerai kozhambu (tender fenugreek leaves in a gravy - a tamarind based one akin to the puli-kozhambu) and mochakottai kozhambu (shelled beans in a traditional gravy - with tomatoes and tamarind) 

Some of the famous mudaliar foods includes vazhaipoo vadai (a vada of banana flower, Bengal gram and coconut), karnakazhangu varuval (escalopes of yam marinated in spices and shallow fried), seppakazhangu varuval , avarakkai poriyal (broad beans - chikkudukaya tempered with mustard seeds, onions, red chillies and coconut), podalangai kootu (which is of the usual kind) and vendakkai moru kozhambu, Vazhaithandu Kootu, carrot beans poriyal, carrot beans Parrupusili, milagu thanneer Rasam meaning pepper soup, literally pepper water, has been adapted in English as mulligatawny, Idli Podi, Kathirikai Ghosthu, ennukari etc.,

The non-vegetarians includes appams with attu kaal kozhambu (lamb trotters simmered with traditional spices) and a host of other dishes like meen varuval, kari kozhambu, koli vartha kozhambu (chicken), kozhi varuval, kari peratal (meat and greens), Eral MurungaiPoricha Kozhumbu , Eral Mullanghi poriyal, Thala Kari, Potti Varuval, Kari Saambar, Sura Puttu, Nethili Varuval, Kizhangha Meen Kuzhambu, etc., 

Rice items includes kozhi pulao (chicken), kaikari pulao (vegetable), lime rice, coconut rice and thalicha thayir saadham, Idiyappam, modakanthankeerai dosa, thakkali uttampam, etc.,

Sweets, snacks and desserts includes, Boli, Paal Kozhukattai, Adhirasam, paruppu Payasam, Ottu Pakoda, Pacharisu Kali, Mavu vilaku puttu, kamarkattu, sarkirai pongal, etc

WAIT FOR MORE ON MUDALIAR VIRUNDHU

PONDI PRAWN VARUTHA CURRY

Ingredients

Prawns medium size-1/2 kg

Onion medium- 2

Tomato medium-1
Ginger and Garlic paste-1tsp
Crushed pepper-1tbsp
Aniseed(Sombu) powder-
1tsp
Chilli powder-1/2tsp
Gingelly Oil-2tbsp

Curry Leaves

Coriander leaves
Salt to taste

Procedure to make Pondi Prawn Varutha Curry

 
1.Clean wash and devien prawns.
2.Finley chop onions and tomato.
3.Heat oil in a pan add chopped onions and saute well, when onion turns colour add Ginger and Garlic paste.
4.Cook until the raw smell of ginger garlic paste leaves, now add the prawns and saute for 2 mins.
5.Now add the chopped tomato and cook till tomato is done.
6.Add the Aniseed powder, Chilli powder and salt. Sprinkle little water and cover with lid leave for 5 mins. 

7.Add Curry Leaves and leave for some time, till oil starts separating from the curry

8.Prawns require very little time to cook, uncover the lid add the crushed pepper to the prawn mixture and cook until gravy thickens. 

9. Add Coriander leaves fro taste and Flavour

Tastes good when Served with hot Rice and Rasam.

UPPMA....... UPPITTU

Ingredients

1 cup Rava 

25 gms fried Cashew 

1 inch Ginger chopped finely
1 chopped Onion nicely
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped, if required
1 Carrot chopped, tiny cubes
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal ( Ulundhu)
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
2 tblsp Oil
Few curry leaves
Finely chopped coriander leaves
1 tblsp Ghee
Lemon juice to taste, if required

Procedure to make Rava Uppma

Heat 1tbsp. pure ghee  and fry Rava ,on a moderate heat, stiring constantly to golden brown color and set aside.

Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.

Add the dhals : channa & urad & curry leaves to it and fry till they turn red.

Add onion, ginger and green chilies. Saute for 2-3 minutes.

Add all the vegetables, turmeric & chili powder, and salt to taste.

Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.

Add the fried rava to it stirring constantly till it becomes little thick.

Take off from the heat and lemon juice if desired.

Serve hot garnished with cashews and coriander.

Tastes good when had with Curd and also with a touch of fine Mango Thokku Pickle

WELCOME

 Welcome to this new blog, which is going to bring you new taste, the authentic Tamil taste, to your taste buds.