I dunno if this will match up to what people make back home in chettinadu but I am trying my best to reach the Karaikudi taste. Anyway, this one came up all of a sudden a midst the Pasta craze because of my friend. She always wanted the recipe for this. And I promised this in exchange of Rasam and Sambhar - the Brahmin way. Hope I get both of them ("PV" - do you hear me aloud?).
This goes well with a baby food as side and rice. Baby food : anything that's bland in spice. eg: Keerai poriyal or any koottu. And (papad) appalam is a must!
Collect :
1. Pearl onion - 20 halved or 1 big onion into random cubes
2. Garlic - 10 cloves , peeled and halved. Don't chop them any further.
3. Curry leaves - plenty
4. Corn flour or rice flour - dissolve 2 tsp in 1 cup cold water(no warm water - you might end up with lumps)
5. Sambhar powder - 3 tsp - or mix coriander powder, chilli powder ( 2 : 1)
6. Tomato - 1 chopped coarsely
7. Vathal - Ah the main ingredients - Milagai vathal, Mangai vathal, Melagu thakkali vathal.
8. For seasoning - Mustard, Asafoetida, Fenugreek seeds, Fennel seeds
9. ONLY Sesame oil (nallennai)- do not try to even attempt this dish in any other vegetable/canola oil. It never works. You might end up with a very unflavored stuff as the result.
10. Tamarind paste/pulp - 4 tsp. Dissolve it in a cup of water
11. Some green chillies - slit (extra spice)
Heat 1 -2 tsp sesame oil in a wok. Fry all the vathal and drain them before you burn it. :D Heat (7-8 tsp!!!) sesame oil in the same wok(or a deep sauce pan), season it, add garlic, onion and fry until they are translucent. Add some salt to moisturize at this point. Add tomatoes and give them a couple of minutes to become mushy. Add a pinch of turmeric, sambhar powder and fry for a minute. Add the tamarind pulp. Bring it to boil. Now add the corn flour dissolved in water. Let it boil for 10 minutes. Add the fried vathal at this point. Allow it to soak up for about 5 minutes. Simmer until desired consistency. I always like it not too soupy and not too pulpy.
Pics : coming soon. (I am making it now!)
This goes well with a baby food as side and rice. Baby food : anything that's bland in spice. eg: Keerai poriyal or any koottu. And (papad) appalam is a must!
Collect :
1. Pearl onion - 20 halved or 1 big onion into random cubes
2. Garlic - 10 cloves , peeled and halved. Don't chop them any further.
3. Curry leaves - plenty
4. Corn flour or rice flour - dissolve 2 tsp in 1 cup cold water(no warm water - you might end up with lumps)
5. Sambhar powder - 3 tsp - or mix coriander powder, chilli powder ( 2 : 1)
6. Tomato - 1 chopped coarsely
7. Vathal - Ah the main ingredients - Milagai vathal, Mangai vathal, Melagu thakkali vathal.
8. For seasoning - Mustard, Asafoetida, Fenugreek seeds, Fennel seeds
9. ONLY Sesame oil (nallennai)- do not try to even attempt this dish in any other vegetable/canola oil. It never works. You might end up with a very unflavored stuff as the result.
10. Tamarind paste/pulp - 4 tsp. Dissolve it in a cup of water
11. Some green chillies - slit (extra spice)
Heat 1 -2 tsp sesame oil in a wok. Fry all the vathal and drain them before you burn it. :D Heat (7-8 tsp!!!) sesame oil in the same wok(or a deep sauce pan), season it, add garlic, onion and fry until they are translucent. Add some salt to moisturize at this point. Add tomatoes and give them a couple of minutes to become mushy. Add a pinch of turmeric, sambhar powder and fry for a minute. Add the tamarind pulp. Bring it to boil. Now add the corn flour dissolved in water. Let it boil for 10 minutes. Add the fried vathal at this point. Allow it to soak up for about 5 minutes. Simmer until desired consistency. I always like it not too soupy and not too pulpy.
Pics : coming soon. (I am making it now!)
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