Moloshiyam
Topic started by Ishara (@ fmoon.singnet.com.sg) on Tue May 4 06:24:39 EDT 2004.
All times in EST +10:30 for IST.
Anyone knows how to make this Kerala dish?
Ishara
Responses:
- Old responses
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Tue May 11 05:26:59 EDT 2004
Exactly, Suemani. This is what, I also saw in that book. Anyways, dont bother abt. it, if u cant.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Thu May 13 10:05:46 EDT 2004
Hello Suemani,
Do u know how to make kothu kadala which goes well with puttu?
Thank u and bye.
- From: di (@ 12.46.199.130)
on: Thu May 13 17:02:32 EDT 2004
hi Ishara,
here is the recipe of avial as made in our home!
ingredients:
white pumpkin(ashgourd?) or the vellarika(the kind used only in cooking-sort of has a green and yellow skin)
chennai
vazakai
potato
cluster beans
eggplant
podavalangai
murungakai
coconut
tamarind/raw mango
jeera
green chili
turmeric powder
cocnut oil
curry leaves.
method:
chop all the vegetables into long slender pieces.(even sizes).cook in tamarind water,adding salt and turmeric.if sour raw mango is being used tamarind can be ommited.grind cocnut,jeera and green chiles(optional -include 1 red chile also) into a paste(not very smooth).once the veg are cooked,add the coconut paste...let it simmer.add coconut oil and curry leaves.
- From: suemani (@ ool-182f9167.dyn.optonline.net)
on: Fri May 14 00:12:15 EDT 2004
Hi "R"
I went further into details but found out that some people make and add the following powder too.
Dry Roast some rice till it turns pink
then take slight oil and add red chillies , pinch of blackpepper and hing then powder them.
lastly when the sembu is done add this powder and saute it for awhle . if you make it then let me know how it turns out.
give me a few days for the kothu kadala for puttu as i am going out on a assignment i will come back and post it .
suemani
- From: suemani (@ ool-182f9167.dyn.optonline.net)
on: Fri May 14 00:21:29 EDT 2004
Hi ishara
WE make the Avial in our homes with following ;
at least i do once a week . i use vazahkai, banglore bringjal which is called "chayote"
string beans when i get lazy i use the frozen beans, orange pumpkin , carrots and peas.
i jsut use the fresh green chilles and coconut to grind and then add a teaspoon of oil intheend.
no i dont use coconut jsut plain old corn oil.
yu have read people using mango powder and tamarin ie is becasue the curds are not as sour as in india so in order to get hte sourness they modify the avial. My sis in law does all that i dont particularly care for it.
in the north east of ameria we get a yougurt called the Axlerod , it is really sour and perfect for the avial and moorukootan. so i jsut go and buy the fat free version and make them so far they have been ok.even if you buy store brand yougrt it should be fine.
suemani
i hope you have a rought idea now about avial.
- From: Ishara (@ bb220-255-25-205.singnet.com.sg)
on: Fri May 14 02:38:01 EDT 2004
Thanks all for your versions of Avial!
Suemani, we make Avial once a month at home..and I wanted to know the different versions of this dish especially when a friend of mine said that they add onions & mint!
Thanks again!
Ishara
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri May 14 07:23:40 EDT 2004
Hello Suemani,
Will try and let u know when I buy arvi next time.
Take ur own time, no rush.
Thanks and Bye.
- From: suemani (@ ool-182f9167.dyn.optonline.net)
on: Sat May 15 15:13:29 EDT 2004
Hi ishara
very intersting , using onions and mint , i cant even imagine the taste. well if yu do make it let us know how it tastes. i dont hav the guts to do it. one of my friend jsut made avial with red peper and green pepper , and radihs it didot have any thing unusal as the falavor was still green chillies and curds adn curry leasves.
bye suemani
- From: suemani (@ ool-182f9167.dyn.optonline.net)
on: Sun May 16 00:02:00 EDT 2004
Hi R"
i found some time so as promised i am posting the recepie for kothu kadala or kadala curry for kerala puttu.
1cup of brown kadala , it looks like kabuli chana but the color is brown , the skin is very thick. ittakes long time to cook in the cooker.
1cup of kadala,
2tablesppons of coconut
1 tsp corriander seeds roasted
3 green chillies or as pertaste.
garlic is optional.
grind all the ingredients .
take 2 tbsl of oil and add mustard seeds after they spluttter add the curry leaves and then add the ground or arichu vitta ingredients in the oil and then add the brown channa.and saute it in a slow flame for some time till allt he flavor is mixed or absorbed by the chana . oh dont forget to add salt.
this should go well with puttu
when you make do tell me how it comes . i eat it ready made, made by my sis in law
suemani
- From: suemani (@ ool-182f9167.dyn.optonline.net)
on: Sun May 16 00:02:05 EDT 2004
Hi R"
i found some time so as promised i am posting the recepie for kothu kadala or kadala curry for kerala puttu.
1cup of brown kadala , it looks like kabuli chana but the color is brown , the skin is very thick. ittakes long time to cook in the cooker.
1cup of kadala,
2tablesppons of coconut
1 tsp corriander seeds roasted
3 green chillies or as pertaste.
garlic is optional.
grind all the ingredients .
take 2 tbsl of oil and add mustard seeds after they spluttter add the curry leaves and then add the ground or arichu vitta ingredients in the oil and then add the brown channa.and saute it in a slow flame for some time till allt he flavor is mixed or absorbed by the chana . oh dont forget to add salt.
this should go well with puttu
when you make do tell me how it comes . i eat it ready made, made by my sis in law
suemani
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sun May 16 07:55:36 EDT 2004
Hello Suemani,
Thanks for the recipe. I did not realize that kothu kadala or kadala curry are same.
Because, I already saw in another thread for kadala curry and also tasted good. In ur version, the method looks like very simple. So, definitely will try your version and let u know.
Thanks for your time.
- From: suemani (@ ool-182f9167.dyn.optonline.net)
on: Sun May 16 14:13:15 EDT 2004
Hi R!
today i saw the thread for kadala curry, well the one posted under it is like any other chole or gravy dish. malayalees usually do not make it gravy and also it will become very heavy for breakfast. some parts of kerala they may use garlic depending where they are but i do know coconut and green chillies are must. you should also not tomatoes are not easily avaialbe in kerala , ofcourse with these giant mall stroes which have sprung up all over they may carry it .but if you go to hte local bazar in trissur or wadakanchery tomatoes will be scarce and they size will be of gooseberry. tht is why the gravy part is ommitted . besides this dish is the dry variety. hope you like my 2 cent worth of info.
suemani
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sun May 16 15:28:38 EDT 2004
Yes, Suemani, that gravy is more or less like a gravy which goes well with chappathi. Hope the one you mentioned is a dry curry.
Thanks for the info.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Mon May 17 00:59:09 EDT 2004
Hi Suemani,
Can u give me a simple method to make puttu with the rice flour that we get in U.S?
I don't have puttu maker, can i prepare it with pressure cooker or pressure pan?
I like puttu very much and also i want to try your kadala curry!
Hope you will post it soon.
Thanks in advance.
Hi R,
How do you make puttu? I'll be happy to have your version too!
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Mon May 17 01:29:28 EDT 2004
Hi Ishara,
Here's one more avial,
Veg:
Vazhaikkai
senai kizhalangu
Murungaikkai
Avaraikkai
Koththavarangai
Potato
Brinjal
White Pumkin
Mango(few pieces)
Carrot and Beans(O)
You can add any variety of kizhangu you get.
Grind in to paste:
Shredded coconut, few small onions(may be 2 or 3 nos, when you prepare small amount), little jeeraham and green chillies to your taste.
Method:
Cut all the veg lenghtwise evenly about one and a half inch in length and 1/4 inch width and cook them with required salt. Once the veggies are cooked, add the ground paste and allow it to simmer for only few minutes, otherwise the veg will become mushy. Finally add little curd, mix well and put off fire. Then in another pan take coconut oil and temper it with mustard seeds and urad dhal and pour this on the avial.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon May 17 07:02:52 EDT 2004
Hello KH,
I dont have any of my versions. But, you know in the Recipes of Kerala" thread started by Chithra, she explained making puttu step by step.
Also, in Tamil nadu Delicacies, I think that Mrs.Mano has told about making puttu flour i.e. when we prepare rice flour for kozhukattai, we can use it for puttu also. Check in her thread also. Hope I shd. be right!!
Bye.
- From: suemani (@ ool-18ba9d80.dyn.optonline.net)
on: Mon May 17 11:33:46 EDT 2004
Hello R& Kh
i dont make Puttu here but when i go back to kerala my sis in law treats me with Appams . and puttu kadala etc.
well i dont have ther puttu maker here but we can make puttu in the idili steam cooker or maker.
any way this is how she makes it home.
first, make sure that the rice flour is not too soft, it should be coarse. then fry it in a pan just a little so that the raw smell goes. it should not get red.
mix water and salt in the rice flour. do not put too much water. when you mix, take a little flour in your hand and press it lightly. if it forms a ball, then your flour is ready. if it falls apart, then mix more water.
now put the flour in 'puttu kutti', if you have one, layered with coconut, or put it in idli cooker. steam till nice smell comes, about 10 mts.
your puttu is ready.
I have seeen my sister , do this in the idli maker she had the puttu and the cocunot side by side adn steamed it . hopefully you will be able to make .
enjoy
suemani
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Mon May 17 17:36:21 EDT 2004
Thanks a lot for your recipe Suemani!
And R, i just saw the thread u mentioned and copied the recipe. I think i have Mrs. Mano's recipe in my file. Anyway thanks a lot for your response.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon May 17 19:49:43 EDT 2004
Thanks suemani, for posting the recipe.
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