TAMIL CUISINE!

Vanakkam!!(Hello or Namaste in Tamil) Hope you all had a great Vishu celebration and welcomed the New year with joy!!:)



I am so happy to participate in this 'Regional Cuisines of India' event, Lakshmi K from 'Veggie Cuisine's brain child, which showcases each state of India and her cuisine.We are beginning with Tamil Nadu this month.Rumba nandri Lakshmi K!:))




Here we go....




Situated in the southernmost part of India, Tamil Nadu is referred to as the 'cradle of the Dravidian culture', the ancient Indian culture distinguished for its unique languages, customs and architecture. The culturally rich temples with their towering gopurams (gateways), intricate stone carvings, evocative music, classical dances, Tirukkural(oldest book of wisdom!) and, of course, the cuisine! Tamil Nadu provides us a wide variety of delicacies, both vegetarian as well as non-vegetarian,though most food in Tamil Nadu consists of grains, lentils, rice and vegetables.Spices are added to give a distinctive taste to this cuisine.(info:Wikipedia)




I chose most of these recipes from this book which is written by Ranee Kuttaiah,a Coorgi,who is a short story writer,Culinary adviser for a group of 5 star hotels in India, who lived in Tamil Nadu for many years.These recipes are quite authentic,and are delicious as you can see.So, let's cook some of them....


Murukku:
(Spiral flour snacks)

My all time favorite snack,which is also called Chaklis in Karnataka.They are made of rice and dal flour and lightly spiced and fried,makes a great crunch munch with Coffee or Tea!
You need:2 cups of rice flour,1/4 cup Urad dal, 2 tbsp softened butter,salt,2 tsp Cumin seeds,2 tsp Sesame seeds,1 tsp dry red chilli flakes.Chakli or Murukku apparatus like this or a cookie press.
To make them:
1. Roast Urad dal until reddish,cool and powder.Heat oil to deep fry at 375F.
2. Add Urad dal powder to all the other ingredients,mix well.Add enough water to make a stiff dough.It should be thick enough to roll into a tube to insert into chakli mold.Do not make it soft or your chakli will not be crisp.
3. Using a star plate,stuff the dough in the mold and squeeze out round wheel shape on a plastic.When the oil is hot enough,carefully drop chaklis in to the oil and fry until crisp.
4. Drain on paper towels and cool before you store.I used the same dough with just round holes to make the other kind.Enjoy with coffee or tea.


Poosanikai Mor kozhambu:
(White Pumpkin/Lauki/Bottle gourd in Yogurt sauce)
One of my favorite gravies,this sauce made with yogurt,Pumpkin and spices makes a fabulous lunch with rice and papads.This recipe is similar to what we call Majjige saaru in Karnataka.I use fat free sour cream for this which makes it creamy and tangy without adding the additional fat!


You Need:
3 cups of white pumpkin(Ash Gourd),cut into cubes and boiled with turmeric powder and salt till soft, 1 1/2 cups of sour yogurt or fat-free sour cream, well beaten.
To grind: 1/4 cup grated fresh coconut, 1 tsp cumin seeds, 2-3 green chillies, 1/4 tsp salt, 2 tsp uncooked rice grains, 2 tsp yellow roasted gram (pottu kadalai).
For tempering:
1 tbsp oil and ghee, 1/4 tsp each mustard and Fenugreek seeds, a pinch of asafoetida, 1-2 broken dry red chillies,few curry leaves and I like to add few garlic ,peeled and chopped as well.
How to make it:
1. Grind coconut, cumin seeds, chillies ,yellow gram and raw rice. Keep aside.
2. Mix the well beaten sour cream in 1 1/2 cups of water and add the ground masala.
3. Heat the oil in a pan and put the mustard,fenugreek seeds along with the rest of the seasoning into the hot oil.When they are reddish,add 1/4 cup water and turn down the heat to low.
4. Add the yogurt mixture with the cooked pumpkin, and let it to simmer for 1/2 an hr or more.
NOTE: NEVER boil as curd and water will separate or will curdle. In case this happens, immediately add 1/2 cup of cold milk. It may just save this dish.(advice from the author!)


Madurai Kozhi Khozhambu:
(Madurai Chicken Curry)
Madurai,a beautiful town which has the most magnificent Hindu Temples you could ever see, also brings the most delicious regional cuisine.This is one of them,enjoy!:)


You Need:
2 lbs chicken breasts, cleaned and cut into small pieces,1/4 tsp turmeric powder,salt to taste.
To grind: 1/4 grated coconut, 1 tsp aniseeds (saunf), 1 tsp peppercorns, 2 dry red chillies,1/2 tsp paprika, 1" piece of ginger, 2 cloves of garlic, 2 tsp roasted gram (pottu kadalai), 1/4 tsp turmeric powder,2 plum tomatoes and 2 tsp coriander seeds.
For seasoning: 2tbsp oil, 1 tsp mustard seeds, 1 tsp bengal gram dal(chana dal), 1 onion, finely chopped, few curry leaves,1-2 dry red chillies.
How to make it:
1. Rub 1/4 tsp turmeric powder and salt on the chicken pieces and keep aside.
2. Heat the oil/ghee in the pressure pan,put in mustard seeds and chana dal.When reddish,then add the onions,curry leaves, chillies , chicken pieces ,stir-fry and add the ground masala.
5. Fry on a low heat for a while. Then fry on a high heat by adding a little water from time to time to prevent scorching the bottom (I know what you are thinking now!;p) of the PAN!
6. When the masala turns a rich shade of red, turn down the heat,add a cup wateror more to make the gravy,mix and pressure cook for 3 minutes or so.Adjust the salt and add the cilantro.
7. The gravy should be medium thick to serve with rice or Idiyappam.


Idiyappam:
(Steamed Rice noodles)
I had made this easy soft and white rice noodles once,thought I would make it again which goes fabulously with any spicy gravy.I must say I was little confused about whether Idiyappam is a Kerala dish or Tamilian! I googled many times and found that both states make Idiyappam!Please don't blame me if it's not Tamilian!!:D


How to make it:
1. Boil 1 cup water with 1/2 tsp and 1 tsp oil.Turn down the heat to low and add about 3/4-1 cup rice flour or as much as it takes to make a stiff dough.
2. Mix well and cover with a lid,leave it on heat for 3 mins.Turn off the heat,cool.
3. Make a thick roll of rice flour ,stuff into the Chakli press like above for Murukku but with a plate with several small round holes.Squeeze out the noodles on to idli plate ready to be steamed.
4. Heat the pressure cooker with water,place the plate inside the cooker and steam on high heat for 10-12 mins like you do for Idlies without the weight on the lid.
5. Open the cooker,take the plate out.Transfer the cooked noodles on to a serving plate and garnish with cilantro,coconut gratings,salt and pepper if needed.
6. Serve with any veg or non-veg Kozhambu or gravy.Enjoy!:)


Sweet Pongal:
(Sweet delicacy of rice and dal)
Time for dessert!!:) When I think of Tamil Nadu ,I think of "Pongal"!!Here it is, a delicious blend of Moong dal,rice,sweetened with Jaggery,flavored with cardamom,saffron and clove and garnished with Almonds and Raisins!:))


You Need:
1 cup rice,1/2 cup Moong dal,1/2 cup or more Jaggery or sugar,1 tsp Cardamom pd, 2 cloves,powdered, 1tbsp Raisins,1 tbsp Almonds or Cashews,2 cups or more milk with pinch of Saffron.2 tbsp ghee or butter.
How to make it:
1. Heat Ghee or butter in a pressure pan,add raisins and Almonds,fry until they puff up,take them out and keep them aside.
2. Add moong dal and fry until golden.Add milk with Saffron,sugar or Jaggery and bring it to boil,turned down the heat.Add rice and pressure cook on low heat.
3. Open and add all the flavorings and cook the pongal down until thick and shiny on top.Add fries raisins and Almonds.Serve warm or chilled.
Easy Microwave way:
Cook rice first and cool.Microwave all the others including fried Moong dal until dal is soft,add cooked rice,MW again to reduce it to thick mixture.Add fries Raisins and Almonds and mix well!!

Thank you for all these delectable dishes Tamil Nadu and for your beautiful Temples and Tirukkural, a book of Wisdom, the oldest text of India!!:))

Tirukkural: the great poetic work by saint Tiru Valluvar, embodies values that are ever relevant and unchanging. The greatest classic of the Tamil language, it dates back anywhere between 2 BC and 8 AD. It comprises two parts, 'Tiru' and 'Kural': 'Tiru' can mean sacred, as well as beautiful, and 'Kural' means concise.More here.

About wealth, he says:

"He is poor though a millionaire
Who neither gives nor spends." ~ Kural: 1005

Wasn't that delightful to be in Tamil Nadu this month?! Now watch out for JFI Greens next week. Until then my dear folks,be good!!:)


My veggie patch!
Watch this veggie patch we created in my backyard in a sunny spot, 1 1/2 ft feet above the ground and about 8x4 ft. wide, filled with rich soil and organic manure.I did get some early red radishes already but will begin to plant Tomato etc from next week.As they grow ,I will update late in the Summer in one single post!:)