Thursday, December 3, 2009


This is one of those time consuming, traditional snacks that we all like but do not have the time to make. We went to my Dh's native in the village where we got to have this snack.
1 cup Boiled Idly rice
1/2 cup Toor Dal
8 Dry Red Chilly
1 tsp Asafoetida
2 nos Large onion (chopped)
6 sprigs Curry leaves
1/2 bunch Corriander leaves
Salt to taste.
Soak the rice and dal for an hour.
Girnd the dal,asafoetida,red chilly and rice together.
The consistency should be a little coarser than it is for dosa batter.
Chop the curry leaves and corriander leaves.
Mix all the chopped leaves,onion and the ground mixture together.
Pour oil in the bangala pan.
When the oil heats up pour the batter into the moulds and cook until crisp.
Serve hot.

Palakai Kulambu/Green Jackfruit Curry

1/2 no Green Jackfruit
1 no Clove
1/2" Cinnamon Stick
1/2 tsp Ginger/Garlic (slightly crushed)
1 no Cardamom
1 small Bay leaf
1 no Large Onion (sliced)
1 no Tomato
1 tsp Tamarind paste
3 nos Green chillies
1 sprig Curry leaves
1/2 Coconut (extract milk first press, second press)
1 Tbsp Kulambu podi
4-5 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
Salt to taste
Remove the thick outer green skin from the jackfruit. ( Take care to apply a little oil on your hands and the knife.)
Cut the jackfruit into little chunks.
Heat a kadai and add all the ingredients ,reserving the first pressed coconut milk,oil,mustasrd seeds and urad dal.
let the mixture come to a boil and add the remaining coconut milk.
When the jackfruit is cooked , heat oil in a seperate kadai and add the mustard seeds and urad dal.
When the mustard seeds pop add the oil to the jack fruit curry.
Serve with steamed rice.

You might also like :

Blog Widget by LinkWithin