Idli – Steamed Rice Cakes

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Idli is a breakfast food of south india. Very light and fluffy, easy to digest and very healthy – no oil involved and no frying – hurrah – it is steamed! It is the same fermented batter we saw for dosai – the combination of parboiled rice and dehusked black gram. It goes generally like this – idlis for breakfast, rice and curries for lunch and dosais for dinner. Idlis and dosais can be interchanged between breakfasts and dinners. Idlis are had with different kinds of chutneys (https://dosaikal.com/category/chutneys/) and sambars.

When one has a stomach upset, fever or the simplest ailment of all – laziness – if the batter is already made and stored in fridge – not to worry at all – quick and easy – soft and fluffy – idlis can take care of most of the simple health problems.

Idlis are usually never steamed beforehand and stored in hotcases. People get ready to go to the dining table – the women of the house start steaming idlis. It takes about 8 to 10 minutes to be ready. They go piping hot from the steaming mould to the breakfast or dinner plates or banana leaves. Immediately greased with ghee or gingelly oil as per preference and without delay soaked in sambar with a roll of the day’s chutney – are transferred straight into the tummy after some teeth work!

How much impatient a person might be, he would always be patient to wait for the steaming hot idlis. When thatha/grandfather is called to the breakfast table, he takes his plate, serves himself chutney and starts tapping the table like a tabla player, patiently waiting for not less than 5 minutes till idlis are ready to arrive on his plate.

When there are four or five members on the breakfast table or traditionally on the floor, each gets two idlis initially. By the time these are done, there might be a waiting time for quick eaters – till the next set arrives from the steamer. There is no problem waiting – what is most important is the piping hot soft texture of Idlis!

Truly, the lifetime of Idlis is too short. If we calculate from the time they are steamed to the time they go to the plate and within seconds they enter one’s food system – poor idlis… they live for a very little time – but deliver so well in such a short life span!

modern idli cooker

 

traditional idli kopparai

 

Idli/Steamed Rice Cakes

Ingredients

Idli Batter – as needed (https://dosaikal.com/tag/idli/dosa-batter/)

Method of Preparation

  1. Idli is made from a mould. The modern idli cooker generally has a stand with 4 layers or more – each plate makes 4 idlis
  2. The traditional idli maker is called Idli Kopparai – the idlis are comparatively bigger in size – the idli kopparai I have makes 13 idlis at a time – quite big ones
  3. Boil water in the steamer vessel 
  4. Grease the idli moulds with very little oil – this helps idlis to come out easily
  5. Mix the batter well and pour into mould till 3/4th to give space to rise well
  6. Steam in medium heat for 10 minutes
  7. To check whether idlis are done, prick either with a toothpick or knife – it should come out clean

 idli in mould

 

bowl with water and ladle

 

 

 To remove Idlis from mould

  1. Take a small bowl with water
  2. Easiest article to take idlis out is the plastic ladle of mixer grinder
  3. After the idlis are done, take the moulds out of the steamer and wait for 2 minutes
  4. Taking the idlis immediately out of the moulds might disfigure the idlis
  5. Dip the ladle in water and remove idlis
  6. Serve idlis with the day’s chutney (https://dosaikal.com/category/chutneys/), sambar or gun powder chutney.

steamed idlis

Basic Idli/Dosa Batter

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Idlis and Dosais/Dosas are the most common and popular breakfast snacks of south india and especially tamilnadu. The soft and fluffy quality of Idlis or the crispy crunchy texture of Dosais – all depends on the perfect consistency of the batter. Par boiled rice and dehusked black lentils soaked, ground and left to ferment for a minimum of 6 hours or overnight – sounds like a tedious process! But having done this, there is no problem every breakfast or dinner time or even when we come back after a tired day’s work – the batter is handy for a quick breakfast or dinner or even inbetween hunger pranks!

The ground batter is used as Idli for the first day. The second day, when the batter becomes more sour is fit for making dosais. But I make dosais out of the first day batter too. The fenugreek seeds in the batter brings out the colour of the dosais.

parboiled rice

 

 dehusked black gram

 

 

 Basic Idli/Dosai/Dosa Batter

Ingredients (makes approximately 50 idlis or 40 dosais)

  • Parboiled Rice – 4 cups
  • Dehusked Black Gram (Urad Dhal) – 1 cup
  • Fenugreek Seeds – 1 tsp
  • Salt – 11/2 tsp

Method of Preparation of Batter

  1. Wash Urad Dhal and Rice separately until clean
  2. Soak the Black Gram (Urad Dal) and Parboiled Rice in water separately for minimum 6 hours or overnight
  3. Add the fenugreek seeds to the Urad Dhal before soaking
  4. First, grind the soaked Dhal and fenugreek seeds
  5. Use the soaked water for grinding to make a foamy batter – use only required water to make the batter foamy
  6. When it comes out foamy and soft, remove it in a big vessel
  7. Next, using the same soaked water, grind the rice until smooth
  8. Here too, use only required quantity of water for grinding
  9. Add salt to the big vessel and mix ground dhal and rice well with hand
  10. Cover and leave this batter for a minimum 12 hours so that it ferments well
  11. During colder temperatures, the batter can be kept in an oven at warm position overnight
  12. Generally if the batter is ground in the evening hours, it is fermented and ready to make dosais or idlis next morning during summers
  13. After each time of using the batter, it should be stored in the refrigerator

Stone wet grinder with batter

 

 well fermented foamy batter

 

Things to remember while preparing batter

  1. The quality of ground dhal makes all the difference – it should be foamy, silky and very soft
  2. Quality check – Dip your hand in water and immediately give a soft touch to the batter. If the batter doesn’t stick to your hand, it is ready and is right time to remove from grinder or blender
  3. Rice should be ground smooth without any granules
  4. Always mix salt to the ground dhal and rice with your hands. Body temperature helps in proper fermentation
  5. Make idlis or dosais only after batter is well fermented – it should rise well.

Storage of Dosai/Dosa Batter

  1. Once the batter is done and fermented, it should be stored in the refrigerator
  2. Each time idli or dosai is made, take the needed quantity in a separate vessel and keep the rest back in the fridge again
  3. Do not mix water to the whole batter to make the consistency better. Each time you take out the required quantity of batter, adjust water accordingly
  4. While making batter in more quantities, after it is fermented and ready, mix it well from the bottom of the vessel, transfer it to two separate bowls
  5. The bowl with the top part of the batter should be used later
  6. The bowl with the bottom part of the batter should be used first as it may contain more of the rice paste settled at the bottom and it may make the batter thicken and sour faster
  7. Once the first bowl is over, even after a couple of days, the second bowl is fresh enough to make fresh idlis like the first day batter
  8. This is how my mother and grandmother uses the batter made from huge wet grinders.

Modhakam – pillayar chaturthi special

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The celebration of Ganesh Chaturthi or the birthday of the Hindu deity Ganesha is associated more with the state of Maharashtra in India. It is believed that Lord Ganapati was the family deity of the Peshwas. After the end of Peshwa rule, Ganesh Chaturthi remained a family affair in Maharashtra from the period of 1818 to 1892.

In 1893, Indian freedom fighter and social reformer Lokmanya Tilak transformed the annual domestic festival into a large, well-organized public event. (http://en.wikipedia.org/wiki/Ganesh Chaturthi).  

Lord Murugan is the God of the Tamils. He is referred to as ‘Tamil Kadavul’. Archaeological findings of pottery and relics in several places in Tamilnadu, particularly in Adichanallur, had ideographic inscriptions of this name and show signs that Murugan worship was prevalent at least as early as 10th century B.C, if not earlier.

Lord Murugan is also associated with Ahmuvan, an Indus Valley Deity.

According to noted epigraphist Iravatham Mahadevan, the ideographs signify a brave warrior capable of killing evil beings to save the devoted. (http://en.wikipedia.org/wiki/Murugan).

So, when did ganesha/vinayakar or pillayar worship come to Tamilnadu? There are many versions that lead us to historical references.

1. It is popularly said that ganesha was brought into Tamilnadu after the Vatapi War.  

Narasimhavarman I was a Tamil king of the Pallava dynasty who ruled South India from 630–668 CE. He avenged his father’s defeat at the hands of the Chalukya king, Pulakesi II in the year 642 CE.

 Pulakesi II, a renowned early Chalukya king, had previously raided various northern Pallava provinces and forts. However, he was unable to capture the Pallava capital of Kanchipuram. This led to a long conflict between the Chalukyas and the Pallavas.

Narasimhavarman defeated the Chalukyas in several battles, including one at Manimangalam 20 miles to the east of Kanchipuram. Encouraged by this victory, Narasimhavarman led his army along with his general Paranjothi and invaded Vatapi (Vatapi was the name of Badami the chalukya capital situated in present day Karnataka) successfully defeating the Chalukya king Pulakesi II in 642 CE. He returned victorious to Kanchipuram, and was given the title Vatapikondan (one who destroyed Vatapi).

His general Paranjothi was known very well for his devotion to Lord Siva and as one of the 63 Nayanmar saints, is said to have indeed personally destroyed the city of Vatapi under the command of Narasimhavarman I. He is also known as ‘Siruthonttar’. (http://en.wikipedia.org./wiki/NarasimhavarmanI)

It is generally assumed that Ganesha was brought to Tamilnadu by Siruththondar. After the victory over Chalukyas in Vatapi, he brought back a statue of Vinayaka. This statue, he placed in the Siva temple of his home town – Thiruchenggattangudi. In Thiruchengattangudi, even today the vinayakar is called Vatapi Ganapathi.

2. Whether the Thiruchengattangudi Vatapi Vinayakar was the first to have come to Tamilnadu is still controversial. The rock-cut Ganesha- the Karpaga Vinaayagar of Pillaiyaarpatti fame is earlier than the period of Siruththondar. (www.visvacomplex.com/GanesaWorshipInTamilNadu) 

3. Beyond these facts, there is another instance where the name Ganapati is referred to in literature – in Appar Thevaram.

Among the 63 Nayanmar’s of Saiva Bhakti literature, Appar or Thirunaavukkarasar holds a special place. A Saivite by birth, he embraced Jainism in his early years. Later, after the intervention of his sister Thilakavathiyar, Lord Siva made him realise Saivism and he became an ardent devotee of Lord Shiva.

The Jain leaders did not like the return of Thirunaavukkarasar to Saivism. They approached the then Jain King Mahendra Varma Pallavan to punish him. Appar antagonised the Jains and the Pallava emperor, Mahendra Varman I. The king tried in many ways to punish and kill appar.

After some failed attempts, the king ordered to tramp Thirunaavukkarasar by the Royal elephant. Thirunaavukkarasar with heart filled with devotion for Siva,  sat down and sang the hymn which starts –  

Sunna ven sandhana chchaandhum sudar thingat chuulaa maniyum….

and ends –
Anjuvadhu yaadhondrum illai anja varuvadhum illai

(we are not afraid of anything. There is nothing that can frighten us.)

The elephant instead of tramping on him saluted him with its trunk. In one of these hymns, appar mentions

‘kalamalak kittuth thiriyun ganapathi yennun kalirum’

Here, there is a mention of Ganapati.

This ‘anjuvadhu yadhonrum illai’ hymn predates Siruththondar’s invasion of Vatapi by at least 30 years. (www.visvacomplex.com/GanesaWorshipInTamilNadu). For more details on thevaram and nayanmar saints visit www.shaivam.org./tamil/thiru04.html. This website gives the hymns of all nayanmar saints in detail.

Appar sang these hymns in front of King Mahendra Varman, the father of Narasimhavarman – under whom Siruthondar brought Vatapi Ganapathi to Thiruchengattangudi. King Mahendra Varman too returned back to Saivism.

4. The rock-cut Pillaiyaar of Mahipaalanpatti is also very ancient and is quite unique. There is no other statue like it, in Tamilnadu. Mahipaalanpatti is known by the name Poongunram in Sangam ages. This was the home-town of kaniyan poongunranaar – one of the great poets of sangam literature. (www.visvacomplex.com/GanesaWorshipInTamilNadu).

I could not find more details about the Pillayar in Mahippalanpatti in the net. There are only geographic references to the place and not the temple.

Now, back to cooking! Ganesh Chaturthi or Pillayar Chaturthi – birthday of Lord Ganesha fell on 1st of September this year. It is a late post on that issue – but better late than never!

Pillayar Chaturthi or Ganesh Chaturthi is marked by modhakam – coconut jaggery filled dumplings – lord ganesha’s favourite. Waking up early and making 108 modhakams used to be the duty of children guided by amma. The exotic smell of roasted coconut mixed with jaggery would wake us up. After a quick hair wash, no solid food before puja – only coffee, tea or milk, we would start making modhakams.

When 108 is done and everything else ready for puja – more than ganesha, our tummies would be longing for the steamed white modhakams. Ofcourse, after distribution of modhakams in the neighbourhood, the whole day is there to finish the wonderful, jaggery syrup flowing sweet balls!

 

Modhakam (approximately 20 dumplings)

Ingredients

For the filling

  • coconut – one half portion
  • grated jaggery – 1/2 cup
  • dry ginger powder – 1/2 tsp
  • cardamom powder – 1/2 tsp

For the flour dough

  • rice flour – 200gms
  • hot water – 200ml
  • gingelly oil – 2 tsp

Method of Preparation

Filling

  1. Take grated coconut in a kadai and roast it slightly
  2. Coconut need not be roasted till golden brown
  3. In a pan, melt jaggery with 1/4 cup water
  4. Wait till jaggery melts and the mixture bubbles up
  5. Bubbling up of jaggery and water is the right consistency to be added to roasted coconut
  6. Strain the jaggery syrup to coconut and fry till coconut absorbs most of the water
  7. Add dry ginger powder and cardamom powder
  8. Be careful not to thicken the filling too much as jaggery would tighten further more after it is cooled
  9. For the right consistency – press the mixture with a ladle – there should be a little thick syrup which oozes out
  10. Filling is ready

roasting coconut

coconut jaggery filling

Dough for dumplings

  1. Boil water in a vessel
  2. Add 2 tsp of oil to water
  3. In a bowl, take rice flour and pour boiled water on it
  4. Mix it well initially with a ladle and then make it smooth with hand
  5. Dough is ready

Preparation of Modhakam

  1. Grease your palm with very little oil
  2. Take enough dough to make a small ball
  3. Flatten the ball and spread it on the palm
  4. Keep a tsp or just enough filling (easy enough to close the dumpling without the filling peeping out)
  5. Close it (see picture)
  6. Either leave it as a ball or make a sharp tip (picture)
  7. Shape can be as per one’s preference (we even used to make ganesha’s ears by folding the dough in the shape of ‘D’)

spread dough on palm and place filling

close the dumpling

 press and close the tip for a better shape

 nearly perfect

 

Steaming Modhakams

  1. Take an Idli Kopparai/Idli Cooker or any Steamer
  2. Boil water till the required level
  3. Oil the moulds and place the dumplings/modhakams
  4. Place the mould in the steamer and steam for 15 minutes

modhakams in rice kopparai

steamed modhakam

Modhakams are ready to be served!

Adai Pradhaman/ Ada Pradhaman

1 Reply

I have always felt jaggery based sweets are more traditional… might be because special occasions are marked by those made of jaggery. Pongal is celebrated with sarkkarai pongal which is sweetened by jaggery. Diwali though not a traditional tamil festival, is marked by adhirasam which is again made of jaggery. Or more so because, in today’s world everyone prefers making the comparatively easier sugar based sweets to the time-consuming  jaggery based sweets.

Adai pradhaman is one such sweet. Though it is more popular as a kerala payasam or kheer, the people of tirunelveli district of tamilnadu, having proximity geographically to kerala also prepare this payasam. When we were young, adai – flakes of cooked rice – the base of this payasam was not available in shops in chennai. My grandmother used to send from tirunelveli where it was made in bulk. In kerala, it is made fresh for the payasam.  Nowadays it is very easily available in packets in most of the indian shops even if we live abroad.

Till today, I believe adai pradhaman is the most heavenly and divinely of all payasams! The smell of adai or flakes of cooked rice, cooked in jaggery, and coconut milk added slowly would travel around the house… not to leave the cashewnuts fried in ghee poured on top of it.  Another payasam to come close to this would be paasi paruppu payasam/ dehusked green gram (moong dhal) payasam (recipe shortly).

Unlike Kerala where adai pradhaman is a festival sweet, in tamilnadu or more specifically tirunelveli, it is prepared for guests and special occasions. Sometimes it used to be a sunday special and I used to be so delighted to have tirunelveli special in chennai! Now to the recipe..

This recipe needs thin – 3rd milk, medium thick – 2nd milk and creamy thick – 1st milk of coconut to be added gradually in the rice flakes cooked in jaggery. Here, I have minimised work by using canned coconut milk.

 

Adai Pradhaman

Ingredients

  • adai/flakes of cooked rice – 200 gms
  • vellam/jaggery – 400 gms
  • coconut milk – 1 can – 200 gms
  • ghee – 2 tbsp
  • cashewnuts – 12 no. halved
  • cardamom powder – 1/2 tsp
  • dry ginger powder – 1/2 tsp

the humble Nut

 

palm jaggery might give a darker colour to the payasam

 

cooking adai

 

jaggery might have impurities

 

 

 Method of Preparation

  1. Boil water in a big utensil
  2. Always add adai to boiling water as these  flakes might stick to the bottom of the utensil if water is cold
  3. Adai should be completely immersed in water and there should be enough water to cook the adai 
  4. When it is cooked soft, drain and wash in cold water 
  5. In a separate pan, take jaggery and 1 cup of water
  6. When jaggery is melted, filter it
  7. Cook adai in filtered jaggery in a hard bottomed wide cooking pan
  8. After about seven minutes add half the canned coconut milk
  9. Simmer for five minutes. If the payasam tends to thicken, little water can be added to adjust the consistency. This thickening might be due to the thick canned milk. Mostly this doesn’t happen when thin and medium thick 3rd or 2nd milk is gradually added
  10. Add cardamom powder and dry ginger powder and mix well
  11. Now add the remaining coconut milk and let it cook for another five minutes
  12. Payasam is done. Turn off the stove
  13. Fry cashewnuts till golden brown in ghee and pour it on the adai pradhaman
  14. Tastes best when served on a banana leaf. Tackle it with all five fingers and palm to send it to the taste buds of the tongue.  

 

Adai Pradhaman

 

Vengaya Dosai/ Onion Dosa

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There are different kinds of dosais.. plain dosai, masala dosai, adai dosai, paruppu dosai, vengaya (onion) dosai, thakkali (tomato) dosai, kal dosai, uthappam, mini uthappam and many more never ending varieties. Dosai is like a flexible daughter-in-law, always ready to get accustomed to all kinds of situations!

Now, let’s make vengaya dosai or onion pancakes! The crispy taste of fresh onions roasted very lightly on top of the dosai is something to relish. The preparation of this dosai is very simple, yet could be a big hit with guests!

Vengaya Dosai/ Onion Dosa

 

Ingredients (makes 6 dosais)

  • basic dosai batter – approximately 4 cups
  • onions – 3 medium
  • oil  -as needed
  • ghee – as needed

Spread dosai on tawa and sprinkle onions

a closer view


Method of Preparation

  1. Take approximately 4 cups of basic dosai batter (See basic dosai recipe in https://dosaikal.com/2011/08/14/basic-dosaidosa/)
  2. Adjust water for consistency of batter
  3. Finely chop onions and keep them separately in a bowl
  4. Heat the dosaikal/ tawa and grease with little oil
  5. Spread the dosai batter and make a medium crispy dosai
  6. Sprinkle some chopped onions and oil around the edges
  7. Let it cook well and turn golden brown
  8. Turn it on the other side
  9. While turning dosai on the other side, onions would spill
  10. Do not panic. But take care while turning. If much of the onions spill on the tawa, spread it again on the tawa and place the dosai on top. Press the dosai well with the onions below
  11. Let the onions become brown
  12. Convert the dosai in a serving plate
  13. Spread a little ghee for better taste.. but this is optional
  14. Serve with any chutney of preference (https://dosaikal.com/category/chutneys/).

Aval Sarkkarai Pongal/ Rice Flakes Jaggery Pongal

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Aval in tamil, poha in hindi and rice flakes in english is also called flattened rice or beaten rice. This is an easily digestible snack as well as a whole meal. Aval can be soaked in water or milk to make it softer. When soaked it swells to nearly double the quantity. It can be an evening snack with sugar or jaggery or a breakfast dish in the form of uppuma or even aval dosai/dosa.  When I host, I make aval sarkkarai pongal as a dessert served hot.

aval

 

Vellam/Gud or Jaggery is a traditional unrefined whole cane sugar. It is considered healthier than refined sugar since it retains more mineral salts (Wikipedia). It contains various essential amino acids, minerals and vitamins of the sugarcane juice and is also high on calcium which is required for maintenance of bone strength. Being rich in iron, it prevents diseases like anemia and also contains essential nutrients like magnesium and potassium. Magnesium is vital for the proper functioning of the nervous system and potassium regulates blood pressure and heart functions. (www.agriculturalproductsindia.com)

Karuppatti is another form of unrefined sugar made from palm sap. It is darker in colour than vellam and is traditionally considered healthier. I remember when we went to our grandparents’ house for vacation, elders use to have karuppatti kaapi/palm jaggery coffee or kadunkaapi or black coffee with palm jaggery.

In these fast paced modern days, usage of vellam or karuppatti is reduced to desserts. There is a real health need to go back to the old tradition of using jaggery in our day-to-day eating habits.

vellam and karuppatti

 

Aval Sarkkarai Pongal (serves 2)

Aval Sarkkarai Pongal is rice flakes or poha halwa made with jaggery. Palm jaggery or karuppatti can also be used.

Ingredients

  • aval/poha/rice flakes – 1 cup (thicker variety)
  • vellam/gud/jaggery – 3/4 cup (grated)
  • grated ginger – 1/2 tsp
  • ghee/clarified butter –  4 tbsp
  • cashew nuts – 2 tbsp
  • cardamom powder – 1/2 tsp
  • freshly grated coconut – 1/2 cup

Method of Preparation

  1. Wash aval two or three times, soak in water for 20 minutes and strain the water away
  2. Heat vellam/jaggery with 1/4 cup water and let jaggery dissolve
  3. Add grated ginger to jaggery and make a medium thick pouring syrup
  4. Strain the syrup
  5. Heat a pan with 2 tbsp ghee and add jaggery syrup and flattened rice
  6. Stir till aval soaks in all water and the syrup is well coated on the aval
  7. Add freshly grated coconut and stir till it mixes well
  8. Add cardamom powder
  9. Fry cashew nuts in 2 tbsp ghee
  10. Pour it over the finished aval pongal and mix well.

aval sarkkarai pongal

Some useful tips

  1. Dissolving jaggery in water and straining helps in removing sand or other impurities from jaggery
  2. Boiling grated ginger helps the juice and spice of ginger to get into the syrup; dry ginger powder can also be added
  3. Straining the jaggery syrup is done after boiling it with ginger so that ginger doesn’t come in the pongal
  4. 250gms jaggery with 2 tsp grated ginger or dry ginger powder and 1/2 cup water, can be boiled, strained and stored in the fridge for even 3 months.
  5. This syrup can be used for other jaggery based desserts and also as a substitute for white sugar in juices or porridges
  6. Thinner variety flattened rice would give halwa consistency easily; the thicker variety is useful to have a coarse texture – One can choose as the family prefers
  7. This pongal I have made is coarse in texture – Hence, a metal ladle is preferred. Wooden spatulas might mash the aval too much
  8. Thinner variety aval need not be soaked for more time
  9. Usage of coconut and ghee can always be altered.

Thakkali Kaara Chutney/Spicy Tomato Chutney

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This is a very spicy chutney. Though, the spice level can be altered by the number of red chillies used, it can be really red-hot spicy. The colour of this chutney is very appealing.  With the soft dosai/pancake on a banana leaf, there is the creamy coconut chutney, tangy coriander chutney, the spicy tomato chutney and not to leave the gingelly oil mixed gun powder chutney.

Be it the steaming hot idlis/steamed rice cakes, the soft or crispy dosais, the lentil dosais or the different kinds of uthappams (recipe shortly), this chutney is a deadly combination.

All the chutneys taste the best with gingelly oil. If gingelly oil is not available, any cooking oil can be used. I have 4 red chillies for 4 ripe tomatoes since my red chillies are very spicy. So, depending upon the spice of the red chillies one can alter the number of chillies.

the chutney…

Ingredients (serves 4)

  • ripe red tomatoes (medium) – 4 no.s
  • onions (medium) – 1 no.
  • garlic cloves – 6 no.s
  • red chillies – 4 no.s
  • freshly grated coconut – 1/2 cup
  • salt – to taste
  • oil – 6 tbsp oil – preferably gingelly oil
  • kadugu/mustard seeds – 1 tsp
  • ulundham paruppu/urad dal – 2 tsp
  • curry leaves – a few

Method of Preparation

Step – I

  1. Take 1 tbsp oil in a pan
  2. Keep the burner in medium position
  3. Fry the garlic cloves till golden
  4. Add the sliced onions and fry them till they become opaque
  5. Add the red chillies and grated coconut
  6. Let the coconut roast for a while
  7. Add the randomly cut tomatoes and saute till they become soft
  8. Simmer and let this mixture mix up well for about 5 minutes
  9. Turn off the stove and let the mixture cool
  10. Take the above mixture in a blender, add salt and blend well till smooth.

Step – II

  1. Take 3 tbsp oil in a pan
  2. Add 1/2 tsp mustard seeds and let it splutter
  3. Add 1 tsp urad dal and let it turn brown
  4. Add half the curry leaves
  5. Now pour in the blended chutney into the pan
  6. Let the chutney mix well and become little thicker
  7. This might take about 5 minutes
  8. Chutney is ready.

Thaalippu/Thadka

  1. Separately heat 2 tbsp gingelly oil, add mustard seeds
  2. When they splutter add urad dal and curry leaves
  3. Pour on top of the chutney
  4. This thaalippu makes a big difference to the consistency, taste and glowy tempting looks of the chutney (see picture)
  5. The first picture is after the chutney is done. The coconut and tomatoes literally swallow the entire oil and the chutney is left with no glow
  6. The second picture shows the make-over the chutney has had!

Oh! poor me!

 

the chutney make-over

Important!!

  1. The number of red chillies to be used would depend on the spice quality of the red chillies.
  2. If one would like to omit garlic and onions, these can be avoided and two tsp of grated ginger can be used and the number of red chillies can be reduced
  3. This chutney would need more oil to compensate the spice of red chillies. If one prefers to use lesser oil, go on
  4. Still I would recommend reducing oil while the blended mixture is cooked. The last thaalippu helps in the balance of the spice
  5. This Blogger and blog would not hold responsibility for the result of the chutney or consumer consequences.

Vaazhaikkai Puttu/Raw Banana Puttu

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Vaazhaikkai Puttu is one of my favourite dry curries.  The normal dry curry or poriyal made out of raw bananas would need more roasting to make it tastier. This dish is made of cooked and grated raw bananas. Till today I believe my mother makes it the best. This puttu can also be made with very less oil. Though I didn’t know the concept of less oil when I was little, I think the taste of dal and chillies in the seasoning must have made this more appealing.

In the dry curries, seasoning in terms of oil, mustard seeds and dal is generally not poured on top at the end. The recipe starts with oil, mustard seeds and dal, continued with curry leaves, green chillies or red chillies as per the dish. This is more or less common in all poriyals or dry curries.

 

Vaazhaikkai Puttu

Ingredients (serves 4)

  • vaazhaikkai/raw banana – 2 nos
  • garlic – 4 cloves
  • onion – 1 no. medium
  • green chillies – 2 no.s
  • curry leaves – a few
  • oil – 1 tsp
  • mustard seeds – 1/2 tsp
  • split urad dal – 1 tsp
  • salt – to taste
  • freshly grated coconut – 1/2 cup (optional)

Cooking Raw Banana

  1. Cut the top portion of banana skin which is hard
  2. Let the skin remain intact
  3. Boil water in a pan on the stove
  4. Cut each banana in two halves and immediately place them in water
  5. Do not leave the cut bananas out for more time – the open corners would discolour
  6. Banana halves should be well immersed in water
  7. In approximately 15 minutes bananas should be cooked – should be little more than medium cooked
  8. To check, poke a knife in the banana – the banana should feel cooked but intact and not soft
  9. Be careful – over cooked bananas become unfit for this poriyal
  10. So, keep checking in between!

 raw bananas cooked with skin

 

vaazhaikkai puttu

 

Method of Preparation

  1. Take the cooked raw bananas and gently peel the skin off
  2. Grate the banana halves in a grater – this is why the cooked bananas should be intact and not over cooked
  3. Grated raw banana should look like grated coconut
  4. Chop onion and garlic cloves to fine pieces
  5. Take 1 tsp oil in a pan, preferably non-stick
  6. Add mustard seeds, when it splutters add urad dal
  7. When dal becomes golden, add chopped onions, garlic and curry leaves
  8. Saute and add the grated bananas
  9. Add salt and mix well
  10. Do not use a wooden ladle or spatula – it might mash the grated banana
  11. Use a metal ladle – when the poriyal is mixed in the pan, the grated vegetable remains like grated coconut.
  12. This vegetable doesn’t need turmeric powder and hence would be off-white in colour
  13. Let it cook in sim position for five minutes with stirring in between
  14. When the vegetable is well mixed with the salt and the seasoning items, turn off the stove
  15. Sprinkle freshly grated coconut before serving.

Note: Sorry, the above photo is not clear enough. Photo of grated raw banana and a better photo of vaazhaikkai puttu would follow.

The Morning Cup of Coffee

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Coffee is Kaapi in tamil. At home, the day always starts with a hot cup of filter coffee. Black Coffee made from the steel filter early in the morning by aachi or amma. Fresh milk boiled at the same time. Black coffee, thick milk and sugar made foamy and frothy… black coffee is called decoction. Wickipedia also mentions that ‘Decoction’ is the term used colloquially in south india to refer to black coffee prepared by the traditional method.  Dictionaries also say –  to ‘decoct’ is to extract the flavor by boiling or to make concentrated.

No left over decoction and no old milk for filter kaapi.  When the new milk packet comes home every morning, it is opened and boiled.. ready for immediate consumption of kaapi. Kaapi is served in dabara set – small bowl and tumbler/glass. The bowl is either to mix sugar separately or make the kaapi right and medium hot to drink.

Kaapi Thool or coffee powder would come from the traditional coffee grinding shop. When amma goes to get the kaapi thool, I used to accompany her sometimes. I use to love the fresh aroma of coffee beans being ground.   She would blend two varieties – choose from peaberry A, peaberry B, and Robusta and no chickory. Till the time we reach home.. the aroma of kaapi thool would travel with us – sometimes in bus, sometimes in auto or in the car. Even today, in the super markets, the aroma of ground coffee seeds takes me to those fresh aromatic days.

But, children were given coffee to drink only when they enter universities. When we were still in school, only milk and milk based porridges or drinks. Seeing thaatha, aachi, appa and amma drink foamy frothy coffee, we would also demand foamy frothy milk and fight for the best foam between siblings. After the milk is done, amma is always there to wipe our milky cat moustaches with her mundhanai – or saree pallu.

 

Filter Kaapi 

The Coffee Filter

  • The coffee filter has four parts – bottom cup, the upper cup, the presser and the lid
  • The upper cup is the filtering portion and has very small pores to hold the powder and let out the black coffee
  • With the presser, the powder is compressed well to hold the powder intact
  • The decoction or brewed black coffee is collected in the bottom cup

                                                                                                                                

 

 

 

 

 

 

                                                                                               

 

 

 

 

 

 

 

 

Ingredients

  • ground coffee powder – 3 heaped tsp
  • boiling hot water – 225 ml

The quantity of coffee powder can be altered to each person’s preference – strong or less stronger coffee also depending on the coffee powder.  The aroma of coffee is best stored when the upper cup with coffee powder is filled with water till brim. So, if your coffee filter is slightly bigger and can take in more water, add more coffee powder.

  bean and powder

 

                                                                                                                                   

  

 

 

                                  

 Method of preparation of decoction

  1. Take 3 heaped tea spoons of coffee powder in the upper cup of the filter – which has the pores/filter on it
  2. Press it with the presser to make the powder even but do not press it too hard
  3. Pour in the boiling hot water on the pressed coffee powder in the upper cup till brim
  4. Close with lid and let the decoction brew down
  5. If one finds the coffee very strong, take the first decoction out and pour half the quantity water and let it percolate again – this is the second decoction and is less stronger than the first
  6. One can either use the blend of both first and second decoctions or just the first.

 

making the decoction foamy

 

The Dabara Kaapi

 

the traditional cuppa

 

To make one cup of coffee

  1. Take 1/3 cup of black decoction with or without sugar as preferred and make it frothy.
  2. Making the decoction foamy and frothy is an art by hand (see picture)
  3. Boil 2/3 cup of milk in a vessel on stove
  4. When the milk boils, pour in the frothy black decoction and pour it back and forth again in the vessel to make it more frothy
  5. When it is hot enough, pour in the tumbler 
  6. Place the tumbler in the dabara and serve
  7. Adjust sugar or milk according to preferences. 

Seeraga Thanneer/Cumin Seed Water

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Simple ailments can be taken care at home. A normal cough, running nose or sore throat in the initial days, a mild stomach upset, headache, vomiting due to intake of unsuited food and some others can be dealt with herbs in the spice rack. These are some of those granny’s home remedies which I have always used for my family.

But, do keep in mind that these are not remedies for unknown ailments or symptoms of diseases. Anyone allergic to any of the ingredients should avoid using them. If suited, these have no side effects, since these ingredients form part of the day-to-day cooking.

Seeraga Thanneer or Cumin Seed Water

The tamil word for Cumin/Jeera is Seeragam. The word can be split into two – Seer+Agam.  Seer means good state or condition and agam here is the inner body. The spice that sets the inner body in good condition is called Seeragam. Siddha and Ayurveda systems mention that seeragam reduces stomach aches and indigestion and heaviness of stomach. It also sets appetite right and purifies blood. It has vitamins B, C and E and iron.

Whenever there is a stomach upset, indigestion which might lead to loose motion or vomiting – try this. Even on normal days, not only to avoid the above problems but also to maintain a healthy system, Seeraga Thanneer can be had instead of water.

seeraga thanneer

 

Ingredients

  • water – 1 litre
  • seeragam/cumin seeds – 5 tsp

Method of Preparation

  1. Boil 1 litre of water
  2. Turn off the stove
  3. Wash cumin seeds if muddy
  4. Add cumin seeds to the vessel of water
  5. Close with lid
  6. Let it cool
  7. Each time you drink cumin water, keep draining the seeds
  8. Let the cumin seeds remain in the left over water
  9. If one litre seems too much, you can make half the quantity initially
  10. One tsp cumin seeds to one cup water would also make warm cumin tea