Kanyakumari - Famous Food Recipe -Rava Coconut Upma ...Part-9

Ingredients

Rava(semolina) - 1 cup(serves 2)
musturd seeds - 1/2 tsp
urad dhal - 1 tsp
chana dhal - 1 tsp
red chillies -2 cnt
curry leaves - a bunch
Onion - 1 (small)
green chillies - 2 or 3 cnt
coconut -  2tblsp(grated)
Ghee - 2 tsp
oil - 2 tsp
Water - 1 1/2 cup

Tips

     - Health consious people can use plain water without adding the coconut to cook the rava

Method

1. Roast the rava with few drops of ghee, till is the color starts changing.
2. Cut the onion into small pieces, G.chilli into halvess, and slightly grind the grated coconut(don't use water to grind).
3.In a pan put the oil, then the musturd urad and channa dhal. Fry it till it becomes slight brown color.
4. Add Red Chillies and curry leaves.
5.Then add the onion and Green Chillies and fry it till it's cooked.
6.Then to the coconut add the water and just give a slight squeeze to the coconut , so the milk comes out of it.
7. Now add this coconut and water combo to the pan and add salt as per taste.
8. Allow it to boil, then reduce the flame to simmer. Quickly add rava with constant stirring.
9. Add ghee and close the pan tightly.
10. keep the stove in simmer for around 5 to 6 minutes till all the water is absorbed and the rawa is cooked.
11. Gently fluff up with the spoon and serve with coconut chutney or sugar.

To See the related post to this then Click the link Shown below:-(Other Recipe -Avial)
 Avial - Kanyakumari Special food

Kanyakumari - Famous Food Recipe - Aanam(Coconut Curry,Verum Curry).Part-8

Ingredients 

Coconut- 3 tblsp
Red chilly powder - 1/2 tsp
Turmeric pwd - 1/2 tsp
Shallots - 3 or 4
Green chilly - 2
Curry leaves - 1 stem
Tamarind water -  little (1/4 cup)

Water - 1 1/2 cup (or as needed)

 For seasoning

Oil - 2tsp
Musturd -1/2tsp
Red chilly - 2cnt
Curry leaves - 1stem
Shallot - 1 cnt (finely chopped) 

Method

1.Grind the first 3 ingredients (coconut, chilly powder and turmeric powder) very well to form a smooth paste.
2. Atlast put the shallots, curryleaves and green chillies and grind slightly.

3. Remove the ground mixture in a vessel and add the tamarid water  and water to it. This is the aanam mix.
4. In a pan put oil and temper the seasoning ingredients. The shallot should turn dark brown.
5.Then add the aanam mix to this and heat it but don't boil it. 
6. Serve with rice, aviyal and fish fry.

Tips

 - You can also add a few fenugreek seeds while tempering for an added flavour.
 - Some people do not add turmeric powder in which case the gravy will be orange in colour.



To See the related post to this then Click the link Shown below:-(Other Recipe -Pal paniyaram)
Pal paniyaram - Kanyakumari Special food

Kanyakumari - Famous Food Recipe -MOR KULAMBU (Buttermilk Curry) - Part-7

Buttermilk curry (moar kulambu) is a traditional savory dish made in southern part of india. It is usually served with rice and some spicy side dish. It goes very well with fish fry. The different variations of mor kulambu are plain mor kulambu (made without any vegetables) or mor kulambu with veggies. The veggies that are traditionally used are okra, pumpkin and cucumber. Other veggies like squash varieties(zuccini, yellow, acorn, butternut), cabbage or cauliflower can also be used instead.
            The following is the recipe of okra mor curry. It is a very quick and simple recipe and is delicious with rice for a hot summer day.

Ingredients

Batch I

Curd - 1 cup
Lime juice - as per need if curd is not sour enough.
musturd seeds - 1tsp
curry leave - 1 strand
Dry red chilli - 2 cnt
Tomato - 1/4 (optional)
okra - 6 to 8 cnt

Oil - for tempering

Salt - to taste

Rice - 1 tsp
Toor dal - 2tsp
ginger - very small pc
G.chilli - 4 cnt (as per ur taste)
Cilantro - 2 strands
Cumin seeds -1/2 tsp
coconut - 2 tsp (grated)
Tumeric powder - 1/4 tsp
 
Batch II

Method

1. Grind the ingredients from batch I very well.
2. Now add the curd and grind it for about a min.
3. In a pan put oil for seasoning, put mustard seeds, curryleaves and dry red Chilly.
4. Then add tomato if needed.
5. Now add okra and fry it 3 min and add water and let it cook.
6. Once the okra is cooked add the curd mixture, add required salt and allow is to get warm.
7. Take the pan off the stove before boiling to prevent the curd from curdling.
8. It's yummy with rice, fried and spicy veggies.

To See the related post to this then Click the link Shown below:-(Other Recipe -Coconut Rice)
Coconut Rice - Kanyakumari Special food

Kanyakumari - Famous Food Recipe - Paal Paniyaaram...Part-6

 
Ingredients

Urad dal - 1 cup
Raw Rice - 1 cup

Salt - 1 tsp
Oil - for frying the panniyarams

For Soaking

Milk - 1 cup or as needed ( You can also use diluted coconut milk instead)
Sugar - as needed to sweeten the milk.
Cardomom - a pinch

 Method

1. Soak the rice and dal for atleast 1 hour.
2. Gind it to a very fine paste with salt. There should not be any coarse particles of rice in the batter.
3. Heat oil in a kadai for frying the paniyarams.
4. Drop small amount of batter in medium hot oil and fry till it turns golden brown. The batter will form round balls.
5. In the meantime, add cardomom and sugar to the milk. Make the milk a little extra sweet as it has to flavour the paniyarams.
6. Drop the fried paniyaram balls to the sweetened milk and let it soak for 5 minutes.
7. Serve as a snack or tiffen.

 

Precautionary Tips

Before frying the paniyarams in the hot oil, you have to be careful about a few points to prevent them from bursting in hot oil.

   - The batter should be a very fine paste.
   - The oil should be medium hot (not very hot).

Quick Tips

      - You can make this paniyaram whenever you make idli batter at home. Before mixing the urad dal batter and rice batter, just take a small cup of the urad dal batter and rice batter for the paniyarams. This way you can enjoy paniyarams often with less effort.


To See the related post to this then Click the link Shown below:-(Other Recipe -Semiya payasam)
Semiya Payaasam - Kanyakumari Special food