Veggie Platter: Tamil Nadu

Showing posts with label Tamil Nadu. Show all posts

Monday, January 17, 2022

'A- Z' Tamil Nadu Recipe Series ~ A for Akkaravadisal / Akkara Adisal

Starting from this month, I am going to explore one of the flavorful cuisines from the southern parts of India, from Tamil Nadu to be exact. I grew up in a neighboring state and so, I am kind of familiar with and fond of the cuisine. I am doing a vegetarian recipe series in a 'A- Z' style and each month, three recipes from the region are going to be posted. Previously, I have covered two more southern states, mentioned below.

'A - Z' Andhra Recipe Series

'A - Z' Karnataka Vegetarian Recipe Series

'A' is the alphabet of the day and here are few 'A' dishes from the state. There is the popular breakfast combo, adai - avial which can also be served as a light dinner. Adai are the protein rich crepes made with rice - lentil batter while avial is vegetable based curry in a coconut base. Azhagar kovil dosai are dosa that are served as a prasadam to devotees in a Lord Vishnu Temple located near Madurai. Arisi upma is a spicy breakfast dish made with cream of rice. There is aadi koozh, a healthy porridge made in the month of aadi (around July).

Here are ammini kozhukattai, steamed and tempered rice balls that make a guilt-free snack. A simple and quick one pot meal from Kongu nadu is arisi paruppu sadam that is prepared with rice and lentils. There is arachuvitta sambhar, a Tambram, lentil and vegetable based side dish made with toasted and ground spices. There is another gravy dish called arai puli kuzhambu. There are arakeerai and avarakkai, amaranth greens and broad beans respectively with which many side dishes are prepared to go with rice. There is aval aka flattened rice that is used to make many dishes such as upma, payasam, laddu, kozhukaatai, etc. Athirasam is a popular and deep fried sweet dish prepared with rice flour and jaggery. Arcot makkan peda is another sweet delicacy. (This is not an extensive list. I have mentioned those off the top of my head.)

And there is a festive dish called akkaravadisal or akkara adisal, with which I am starting this A- Z series. Akkaravadisal is a sweet rice pudding made as an offering to god during auspicious occasions at temples and homes across the state. Akkara means jaggery / sugar in Tamil while the second part vadisal refers to the cooking part, as cooking rice in this instance.

I have made this a few times before and coincidentally had again prepared it a few days back on Sankranthi day. An authentic Iyengar recipe, akkaravadisil sounds similar to sweet pongal or sakkari pongal at first glance. However akkaravadisal is more richer, creamier and delicious since the rice and moong dal mixture is cooked entirely in milk and oodles of ghee also goes into the preparation.

Akkaravadisal can be prepared in a pressure cooker or in an instant pot, for a short-cut method. The rice, moong dal and milk can also be cooked together in a pot on stovetop until it reaches a creamy consistency. Using a non stick pan avoids the rice sticking to the bottom of the pan and burning. The mixture needs to be frequently stirred and the milk quantity needs to be adjusted as needed. Leaving a ladle in the pan prevents the milk from boiling over.

Using jaggery that is darker in color lends an inviting hue to the dish. Warm the jaggery with water until it melts and strain the mixture if it has impurities. Powdered jaggery can be directly added to the cooked rice at the end and mixed if the jaggery is clean. A portion of jaggery can be replaced by sugar. A large quantity of ghee is added traditionally but can be cut down to a minimum. The rice is cooked in full fat milk for a richer taste but again, it can be cooked in fat-free milk to cut down the calories. A pinch of edible camphor added at the end makes it absolutely divine.

Akkara vadisal is on a thicker side and the mixture thickens while cooling down. Add milk accordingly. I took these images soon after cooking and it thickened to right consistency after cooling down.

Ingredients: (Yield 4 servings)

1/2 cup rice (I used sona masuri rice.)

2 tbsp. yellow moong dal

3/4 cup powdered jaggery

2 to 2.5 cups of milk

2 - 3 tbsp. ghee

2 tbsp. cashews

1/8 tsp. ground cardamom

Directions:

* Boil about a cup milk on stove top or in a microwave and let it cool down.

1. Rinse and soak rice and moong dal in water for about 10 minutes and drain.

2. Meanwhile, heat jaggery and about 1/3 cup water in a pan until the jaggery melts. Let it cool a bit and strain the syrup if any impurities are present (I did not have to strain mine.)

3. Heat ghee in a pan and add cashews. Toast them on low flame, stirring continuously until they turn golden brown. (They burn quickly and so keep an eye). Transfer the toasted cashews onto a plate.

4. To the same ghee pan, add the rice and moong dal mixture and sauté for couple of minutes, on low medium flame. Turn off the stove.

5. Transfer the mixture directly to small pressure cooker or a to steel container that fits into a pressure cooker. Add 1.5 cups milk to the rice mixture. Cook for 6 - 8 whistles and turn off the stove.

6 &7. When the valve pressure is gone, mash the rice-dal mixture well with the back of a ladle.

8. Add the melted jaggery, (boiled and cooled) milk as needed, ground cardamom, toasted cashews with the remaining ghee and mix well with a ladle.

* Serve it warm, as part of a festive meal or as a dessert.

This is going to be my contribution to this week's Blogging marathon, with the theme 'A -Z Series'. Check the page link to see what other marathoners are cooking.

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Monday, August 31, 2020

Vellarikka Kootu ~ Tamil Nadu Style Cucumber - Moong Dal Stew

I am posting the recipe for kootu from the Tamil Nadu thaali I posted. Check that link to read about it. Now coming to today's recipe, kootu can be roughly translated as a lentil and vegetable stew, originating in south Indian cuisine. This simple, comforting side dish is common to Tamil Nadu and Kerala cuisines. Karnataka has also a gravy dish called 'kootu' but it is more along the lines of a arachuvitta sambhar though both are not the same. The Tamil word 'kootu' means 'to add', which refers to the blending of lentils and vegetables in the dish. Kootu is usually served with rice and is thicker in consistency than of a typical sambhar.

A kootu can be prepared using moong dal, split chick peas, pigeon peas or a combo of dals. I have used cucumbers here but some of the commonly used vegetables are chayote, bottle gourd, ridge gourd, cabbage or even greens. A medley of vegetables can be used as well. Any variety of green cucumbers can be used in the recipe. Just check for bitterness before using the cucumber as the bitter flavor is going to ruin the dish. Remove the seeds as well if the cucumber appears to be a mature one.

Ingredients:
1/4 cup moong dal (yellow colored)
A pinch of ground turmeric
1/2 cup peeled and cubed cucumber
Salt to taste
Ingredients for grinding:
1/4 cup fresh / frozen coconut
1 tsp. cumin seeds
1 tsp. rice / rice flour
1 tsp. pepper corns / 2 green chilies (or a combo of both can be used.)
Ingredients for tempering:
1 tsp. oil / ghee
1 tsp. mustard seeds
1 tsp. black gram / uard dal
A pinch of asafoetida
Few curry leaves

Directions:
* Thaw if using frozen coconut and soak rice for about 15 minutes in water, if using.
* Rinse moong dal with water twice and drain completely. Pressure cook dal along with turmeric and a cup of water until soft, about 3 whistles. Let the pressure subside and mash the dal well with the back of the ladle.
* Peel the cucumber and quarter it lengthwise. Remove the seeds if the cucumber is a mature one and chop them into fine cubes. Cook cucumber separately either in a microwave or in a sauce pan on stove top adding enough water just until done. Don't throw away the water.
* Grind together coconut, soaked rice, cumin seeds and peppercorns / green chilies finely, adding water.
* Add oil / ghee in a pan and add cumin seeds and black gram. When the black gram starts to turn reddish add asafoetida and curry leaves. Immediately add the mashed dal, the cucumber pieces along with the water, the ground coconut paste and salt. If rice isn't being used, make a paste of rice flour and few tbsp. of water and add it to the mixture. Add extra water if needed. Mix well and bring the mixture to a boil. Lower the heat and simmer fora minute or so and turn off the stove,
* Serve it warm with rice, drizzling a little ghee over it.

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Saturday, October 19, 2019

Chegodilu

Chegodi is a traditional snack item from Andhra cuisine that is shaped like a ring. The Tamilnadu version is called kola vadai. They may also bring to mind a somewhat similar looking snack from the neighboring Karnataka region called kodubale but the resemblance ends there. Chegodilu, the plural for chegodi are made using just plain rice flour with basic seasonings while kodubale is made with combination of rice flour and all purpose flour, which I realized just now that they are not posted yet in my blog. Another version uses peanut powder as well, as shown here which makes them super crunchy and addictive.

Despite their popularity online, I would say that chegodilu are not frequently prepared anymore at homes compared to other chakli varieties. However they make a great festive or tea time snack and are quite easy to prepare if choosing to make a small batch. There is also a version made with all purpose flour alone. I had tried making chegodilu with jowar flour too but that recipe still needs some tweaking. Chegodilu can be made bigger and thinner than what I have made. Peanut oil is used traditionally to fry these but I used canola oil here. Any flavorless oil works fine.

Ingredients: (Yield - About 28)
1 cup water
1 cup rice flour
1 tsp cumin seeds and/or carom seeds
Salt to taste
Chili powder to taste
1 tsp. butter / solid ghee or 2 tsp. oil
Oil for deep frying

Directions:
* Bring water to a boil in a pan and turn off the stove.
* Meanwhile combine flour, cumin / carom seeds, salt, chili powder and ghee in a mixing bowl. Next add the hot water carefully and mix well with a spoon to combine. Use a ladle if the dough quantity is more. Don't use hands to mix since the water is hot.
Alternatively, the ingredients can be added directly to the hot water pan and mixed. The first method works best when one is used to eye ball the quantities of ingredients rather than working with measuring cups. One can add only as much water as needed to the flour mixture to make a stiff dough.

* Let the dough come to room temperature or hot enough to handle. Knead the dough to just make sure that it is mixed well once it is safe to handle.
* Heat oil in a frying pan on medium heat. When a small pinch of dough is put into the oil, it must immediately swim to the surface meaning the oil is at the right temperature to fry. If the dough sinks to the bottom of the pan then the oil needs some more heating. There is no need to bring the oil to a smoking point.
* While the oil is heating, shape some chegodilu. Pinch a marble sized dough and roll into a ball. Shape it into a log of uniform thickness. Bring the edges together and join them to make a ring. Repeat the process with the remaining rings.
(The logs I made were about 1/2 cm thickness and about 5 inches long. Chegodilu can be made bigger and thinner than mine. Also one can shape only as many rings as needed to fit the frying pan while the rest of the dough can sit covered.)

* Add the shaped rings to the frying pan and fry on low medium heat, flipping intermittently until it turns golden brown through out.

* Remove the fried chegodilu with a slotted spoon, draining as much oil as possible and transfer them to a plate covered with paper towel. Repeat the process of shaping and frying rings with the remaining dough. Adjust the temperature as needed as you proceed with frying. The temperature may need to be increased between each batch as the temperature of the oil falls down.
* Let them cool and store them in an airtight container. (Mine were gone in one sitting.)

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Saturday, September 28, 2019

Ooty Varkey

Today we are travelling to Ooty, a hill station in Nilgiris, Tamil Nadu for a baked delicacy called varkey. It is a rustic shaped, flaky, baked biscuit which is quite popular in the region. I have been to the place but don't recall even seeing them. My brother in law used to work as the director of 'Pasteur Institute of India' in Coonoor. The institute and their bungalow with an enviable garden used to be right in front of Sim's park. They have lived in the area for about a decade and half and I need to check with them later about these and to see if my sister in law knows the recipe by any chance.

There were not much authentic recipes online for us marathoners to try. Thanks to Gayathri, who came up with this perfect recipe after a couple of trials, I got to try and enjoy this utterly delicious biscuit from the comforts of my home. The Urdu word 'varq' means layer and the word 'varkey' probably is an allusion to the cookie's texture. This crispy, rich tasting biscuit is said to be originated in Nilgiris during the British era and the local makers of varkey are trying for a geographic location tag. According to the GI application submitted by the 'Ooty Varkey Producer's Association', these biscuits were invented in Ootacamund aka Ooty when it used to be the Summer capital of Madras presidency. Confectioners in the area employed several local and migrant laborers from Kerala to churn out large number of baked snacks to suit the tastes of British officials stationed there.

According to a 'Times Of India article', The Ooty varkey is said to be a local adaptation of the French puff pastry, which incorporates fat into the dough in stages. Varkey makers use homemade leavening agent called maavai which is basically the starter from the previous day's batch. This maavai is made from all purpose flour, semolina, sugar and banana. It is added to a bigger batch of flour, sugar and salt which forms the final dough for the fresh batch. They also set it for overnight fermenting according to Gayathri. Others in the plains use yeast in varkey production. No animal fat is used in the production of varkey.

The local varkey producers believe that the varkey turn out better only when the dough is kneaded by hand and baked in brick ovens with wood fire. Cooking these can take about 12 hours since the local weather is cold. They think that 25 deg C is the right temperature to make varkey and so the local summer weather suits best for the purpose. It seems to be also the reason why varkey's sales are more in summer than the cooler months in this hill station area.

The shapes of varky can vary. One can pinch portions out of strips into balls and bake. Or shape them into neat squares or rectangles which look like puff pastry when baked. The original version however is the one which looks like the bakers were in a hurry to even shape them. It is a rustic version where the strips are roughly shaped into a round lump and randomly pressed on top once with finger tips. They can also be fried instead of baking if one opts to do so but they are traditionally baked since the dish originated in the bakeries. They can be enjoyed along with tea or coffee. Or they are soaked in hot milk for about 10 minutes and eaten as a cereal.

Our local temperature was around 16 degree C when I prepared the dough last week and it went up to around 21 degree C by mid afternoon. I left out the dough at room temperature for about 8 hours but there was no way for my dough to rise as there was no leavening agent. Also the rectangle I made out of dough was no where perfect and the varkey shape may not have turned out as the authentic ones. However the cookies still turned out super good texture and tastewise. They were utterly crispy, somewhat crumbly and I could feel the buttery richness though butter is not part of the recipe. They have a very faint sweetness which made even my husband to enjoy them. I made a small batch thinking that there would be only me eating these but I regretted it after putting one in my mouth. I did not brown them much since they were done even before I removed them from the oven.

(I halved the original recipe and had to use less than 3 tbsp. oil.)
Ingredients for the cookie dough: (Yield 12)
1/2 cup + 2 tbsp. all purpose flour
2 tbsp. sugar
1/8 tsp. salt
1/2 tbsp. oil
Water as needed (I needed about 2 or 2.5 tbsp. water)
Ingredients for the paste:
All purpose flour as needed
Oil as needed (I used about 2 tbsp in total.)

Directions:
* Add all the ingredients to a mixing bowl.

* Combine them to a crumbly mix.

* Add water only as much needed to form a soft, pliable dough. Let it sit for a couple of hours. Or the dough can be let to sit at room temperature overnight. (I left it at room temperature for about eight hours.)

* Generously oil the work surface that is going to be used. This is important when you need to lift the dough to fold. If not greased well, the dough is going to stick to the work surface. I used a 1 by 1 foot granite slab to work.