Discussion in 'Cuisines of India' started by tsseethalakshmi, Feb 1, 2006.
Thank you very much.
In Edavapathi rainy seasson is very heavy rain[May last week to september] To rejuvanate our bady usually wealthy people will took ayurvedic massage treatment.But the hard working community prepare this kanji and drink one week continuosly for their health care.Nowadays kakadakakkanji powder is available in all ayurvedic shops.[karkidakam is adi month]
Traditional kkanji recipe
One hand full of raw brokeb samba rice
Uluva or fenucreek 1 tsp
Asali[ other name I d'nt know ] 1tsp
This is very small brown colour seed like sbja seeds.
cummin seeds 1 tsp
sathakuppai 1 tsp
Take all this and clean with water.Take vessal and pore required water boil it and cook all more tender.
Take mudakkathan [valli uzhinjai in malayalam] leaves and mukuthi [other name not known] clean and take juice and add with kunji and mix well. remove from fire.Cut sambar onion into small pieces fry in ghee and add with kunji.Drink it with required salt.
Another kanji also used in karkidakam [adi month]
samba raw broken rice 1/2 cup
Muruthonri or mylanji leave juice 1/2 cup
Boil the rice and over cook the rice add maruthonri leave juice mix well.
you can drink it with salt or sugar.
uppumanga vellarikkai curry
Long long ago no vegitable is available in kerala during heavy rainy season[Adai mazhai kalam] keerai like thandu keerai,muringai keerai available in the back yard also no use because during Mithunam and karkadakam[Anni,adi name tamil]months keerai[cheera in malayalam] has 'kattu'.Keerai should be avoided because in heavy rain there may be small insects and worms sticked in the leave.So leafy vegitable should be avoided for health sake. Vellarikkai,kumbalangai[white pumkin] mangai achar easily available and used during these months. But nowadays all vegitables available in all months.No Katti or velakku.
Uppumangai pieces 1/2 cup
Vellarikkai 1 cup pieces
Mustard seed 1 tsp
red chilli 2 cut pieces
green chilli 3 cut pieces
ginger 1 tsp pieces
coconut first milk 1 cup
Take a kadai pore one table spoon oil,add mustard seed when pop add red,green chilli pieces and ginger pieces saute .Add 1/2 cup water or uppumangai charu bring to boil.Now add vellarikkai pieces.Cook until tender and add coconut milk let it just to warm remove from fire.If salt required add this time as uppu mangai and mangai charu has salt.Add uppumangai pieces also mix well.1 tsp sugar may be added [optional] Enjoy with rice.
Pavakkai achar another variety
Pavakkai cut into round shape 1/4 kg
garlic cleaned 1/2 cup
Green chilli 16
gingily oil 1/4 cup
mustard seed 1 tsp
fenugreek 1/2 tsp
ginger cut as long piece 1 tabs
water 1 cup
vinegar 1/4 cup
lemon juice 1/4 cup
sugar 1 tsp
Pavakkai,garlic and green chilli should be steam cooked.
In Kadai pore oil add mustard seeds,fenugreek seeds when pop add ginger,saute.And add water,vinegar,lemon juice,sugar salt and stir well.When it boil add steamed pavakkai,green chilli and garlic.Remove from fire.When cool fill in sterlised bottle.In fridge one or two months staysfresh.
Pachapulicheri is an instant ozhichukootan giving helping hand for sudden virunthu. Very tasty too.
Mampazham make juice out of it 1 cup
butter milk or curd[not much sour] 1 1/2 cup
green chilli 2 or 3
Beat the curd with mangojuice.Grind green chilli,salt and add with mambazham buttermilk mixer and stir well.May go with rice or side dish with milakootal.
No heating require.This is for instant use only
Variation:coconut may be added with green chilli.one tsp sugar may also be added.Green chiili may be coursely 'chathaithal' and added with mambazham buttermilk instate of grinding.
Dried palapazhachulai [ palapazha vathal]
When I was in USA I saw So many dried fruits avalable in casco.
My son bought dried nenthrambazham.
So in the Palapazha season I tried to preserve palapazham.
When I tried to dry the pala chulai as it is not good
So I steamed the palachulai in idli thattu and sundried it.It is good.
I share this idea with you.
Jathikkai achar [oorukai]
Jathikkai have fleshy outer skin.Inside Jathikkai inside a hard shell with jathipathiri stick in the top of the hard shell.We remove orange jarthipathri and break the shell and have the jathikkai from inside.
Fleshy outer skin may be used for achar,samanthi[thukayal]. we can enjoy strong smell of jathikkai .
outer skin of jathikkai 10 cut into small pieces
Red chilli powder 2 table spoon
fenugreek seed 1/2 tsp
vinagiri 1/4 cup
gingily oil 1/2 cup
mustard seed 1 tbs
Dry fry fenugreek and mustard seed,asafotita and powder it.
Take a kadai pore 2 tbs nallennai and add jathikkai stir for two or three mits.
Add red chilli and fenugreek achar masala vinger and salt. when vinger boil remove from fire and let it cool.store in sterlised bottle.In fridge it will be fresh for one month fresh.
Additional item required
Ginger cut 1 tbs
garlic 15 alli
Mix jathikkai pieces and salt keep it for 2 hours.
Powder the fenugreek after dry fired.Put a kadai in the fire pore gingily oil when hot put the salted jathikkai and deep fry and remove from oil.In the oil add mustard seed when pop add ginger pieces,garlic,curry leave satue a while.When garlic turned brown add chilli powder stir well.After 2 mits., add jathikkai and salt [if necessary] and mix well remove from fire.Boil viniger and let it cool.Add vinager and fenugreek powder stir well.Let it cool and store in a sterlised bottle.
Jathikkai fruit's outer skin cut into small pieces 1/2 cup
red chilli 3
urud dhal 1 tbsp
tamarind marble size
Take a kadai pore oil add mustard seeds when pop add urud dhal,red chilli when urud dhal turned brown add curry leave set aside.Pore one table spoon oil when hot add jathikkai and stir well when cooked remove.Now grind all items with salt. This is side dish for dhosa idly,rice chappathi ect.,
Tomato cut 1/2 cup
onion cut 1/2 cup
First put onion when it turned trasparant add jathikkai after tomato saute.When jathikkai, tomato cooked.remove.Tamarind may be omitted in this method.Chilli may be increased.Grind all ingedians.
chammbakkai vine [rose apple]
All keralaites know chambbakkai.I saw the name rose apple in English.But it is avalable in two colour rose[apple Chammbai] and white chambai.Another variety big as table tennis size also avalable.
Chambaikkai deseeded 4 measure
sugar 1 measure
chinnaman,cardamum,clove dry fry and powder 1 table spoon
take a barany, bottle or new pot sterlise it and dry it in sun.Now put chambakkai pieces one layer and sugar another layer and some masala powder, and repeat this process till chambakkai pieces fully utilised. cover
with lit and tied the mouth with clean cloth.Keep it for 41 days without shake.
After 41 days you will see clean white colour vine in the container.Now drain the vine from chambakkai residue and store in a clean sterlised bottle.
chambaikkai deseeded and cut into small pieces 2 cup
red chilli powder 1 tbls
fenugreek asafoetida musturd seed powder 1 tsp[basic powder for all pickle]
gingily oil 2 tbls
Mix all incredians and keep 6 or 7 hours.can be used as side dish.
This will not last long.
variation: If you wish add garlic 6 to 7 allies [cut small pieces]
Dry the deseeded chambakkai.As the fruit is more watery content dried chambai will turned husk like pieces.No matter. add vinegar and chilli salt.Store it sterlised bottle.It will be fresh even two years.
From this you can make pickle,arachukkalaki, chammanthi etc.,