I thought of creating this thread to discuss old, ancient, traditional yet not-so-often-made and not-commonly-available-at-restaurants tamil vegetarian dishes. I can start with one - ammani kozhukkattai. I make this dish not very often at home. Kids love it. However, rolling the tiny cheedai-like rice balls may be time consuming without help.
Nice thread and hope to see an avalanche of response and discussions. This reminds me of our IL FAMOUS Bangaluru resident @krishnaamma posts of recipes covering entire spectrum of aroma, taste, spicy,sweets south indian vegetarian in her kitchen bible in link: Krishnaammas Kitchen
Mor Kali - made of rice flour mixed with butter milk and spiced with Mor milagai - also called oorgai milagai. I think only few people actually like it, but it is one of my favourites and very pleasing on the stomach too!
I love it with buttermilk mirchi dried ones fried with the kaliee களி. But this has become once upon a time. In certain marriages with kattu chadham this too packed sent with other paraphernalia of just married daughter to her in laws home.
Kasu mangai: dry mango pickle made with mango vatthal Vepalaikatti: dry condiment rolled into balls, made with citron leaves despite its name
I love this one too...the aroma of freshly fried mor milagai in the kali takes you to another dimension
Thavala dosai: it was rare in our home Hand-made sevai: not exactly forgotten but few people make it from scratch with the authentic press
@MalStrom I have my grandma's iron sevai naazhi which is many many decades old and which I use not-so-often to make sevai from scratch. Its truly a lost art of making sevai. However, you brought back my childhood memories with sevai, the fondest one being me and my brother turning the lever of the sevai naazhi while our mom would hold it in place. The way rice flour would come out as sevai from the tiny holes with a squelching sound was soo satisfying lol.
We can discuss about kalchatti veththa Kuzhambu! Karuvadams making!! In earthen or ceramic jar ma vadü. Brijal rasavanghë. Poriccha kootü.
Neer dosai too is delicious and I find this one of the oldest south Indian recipes for dosa. I was surprised this item served in free breakfast ( 7 to 8 am) in 3 star hotel in Udipi. Someone can text here the making of this NeerDosa.
