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| Puliyodarai |
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Puliyodarai
4 cups cooked white (add a little oil to the raw rice before cooking it. This gives rice a better texture ) rice
2 tsp Mustard seeds
3 tbsp gingely oil ("Til" oil in Hindi, "NaLEnnai" in Tamil, sesame oil)
2 tbsp split-pea
2 tbsp groundnuts (peanuts)
1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
3-4 dry red chillies
4-5 curry leaves
1.5 tbsp tamarind concentrate
1 tsp turmeric powder
3/4 tbsp salt
For Garnishing Powder
1 tbsp split-pea
1 tbsp Coriander Seeds
1/2 tsp fenugreek seeds
2-3 Dry Red Chillies
Procedure
Garnishing Powder Preparation
Dry Roast all ingredients in a pan until deep brown (No Oil required)
Grind to a fine powder after the mix cools down.
Puliyodarai Preparation
Heat the oil in a pan.
Add groundnuts and split-peas, fry until golden brown.
Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait till the mustard seeds splutter and remove pan from stove.
Mix rice, salt, turmeric powder and tamarind concentrate.
Add the garnishing powder, Curry leaves and mix well.
Notes, tips, and variations
Serve with Yogurt/Curd
Garnishing powder can be prepared ahead of time and can be stored for upto 2 months (no refrigeration needed)
vary amount of salt/spices as needed.
1 TSP Sesame can be powdered and added for more taste
Pinch of Jaggery can be added
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| Aruna, Chennai |
| December 11, 2007 |
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| Obattu |
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Obattu:
Ingredients and Method:
1.Take 8 to 9 Cups Maida flour. Add 8 table spoons Oil and 1/2 teaspoon Turmeric Powder. Mix into a dough using little water. Keep it aside.
2.Cups Channa Dal (Kadala Paruppu). Cook in Pressure Cooker.
Grated / Powdered Jaggery 4 and 1/2 Cups.1 and half cups of grated fresh Coconut. (If breaking a coconut, use one full coconut)
3.Grind the Cooked Dal, Coconut and Jaggery with Cardamom powder (from 8 to 10 pods) and Nutmeg Powder (1 tsp). Do not add water.
4.To make the Hoorna, Boil the ground paste. (stage 1)
Becomes Semi-Solid. At this stage add little Ghee. This will enhance the taste and flavor.(stage 2).
5.Hoorna is done. At this stage, when you try to make balls, Hoorna should not stick to the hand(stage 3).
6.Make balls with the cooled Hoorna.
7.Make balls out of the Maida Dough. This should be a little bigger than the Hoorna Balls.
8.Flatten the Maida Ball to a one and a half to two inchs in diameter.
Place the Hoorna Ball in the Middle of the flat Maida dough.Close and Seal the Hoorna inside. Maida Hoorna Ball.
9.Ready the Suffed Maida Balls before rolling them.
Dredge in the flour and Roll the Stuffed Maida ball.
10.Roll the stuffed Maida Ball.Toss it in a hot Tawa and Apply Ghee on both sides. The tasty authentic obbattu is ready. Serve with Ghee or Milk. |
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| Selvakumari, Salem |
| October 28, 2007 |
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