Murukku Vathal/Koozh Vathal(Vadam)

Murukku vathal is also called as koozh vathal and we make it every summer and stored.In my grandparents place every summer vacation my mom,her sister and aunts make this vadam in a large quantity.When we were kids my cousins,sister and myself used to help them in spreading the vadam in the terrace.This vadam needs a lot of sunlight and it takes 3 days atleast to dry.
As the temperature reaches 100 degrees Fahrenheit here I wanted to try the vadam this year for first time as per my mom's method.I scaled down the measurement as the space for me to spread the vadam is less.It came out very nice and here goes the recipe........

Ingredients

Ingredient	Quantity
Rice Flour/Arisi maavu	2cups
Sago/javvarisi	1/2cup
Green chilly	10-12nos.
Asafoetida/perungayam	1/8tsp
Cumin seeds/jeeragam	2tsp
Salt	2tsp or as needed
Water	9-10cups

Method

                            Soak the sago for 1-2 hours and grind it in a blender along with green chillies to a fine paste.In a wide bowl take the rice flour,ground paste,salt,asafoetida and mix it well with 2-3 cups of water and keep aside.
Keep a heavy bottom pan in the stove top and boil the remaining water,once the water starts boil add the prepared mixture to the boiling water.

Stir it continuously till the mixture reaches a dough like consistency as shown in the picture and make sure no lumps formed.Finally add the cumin seeds and give it a mix.Let it cool down.

Meanwhile spread a wet cotton cloth or plastic sheet in a sunny area.Fill the murukku maker with prepared koozh with a single eyed star or tape shaped disc.Squeeze it on the cloth or plastic sheet to a straight line evenly.Let it dry in the hot sun for 3 days.After it dries completely peel it from the plastic sheet or cloth and dry it completely till it becomes crisp,store it in containers.

Fry it in the oil whenever needed.

Enjoy..............................................

• The amount of water depends on the quality of rice and sago,so keep in reserve some hot water.
• If the prepared batter is too thick the add the hot water and mix it well.
• One tbs of lemon juice can be added to the koozh after cooling for tangy taste.
• Make sure the mixture becomes cool while squeezing otherwise the vadam turns out brown in clour while frying.
• Instead of rice flour the raw rice can be soaked and grind it to a paste and used.
• If you are using cotton cloth for squeezing,sprinkle water to remove the dried vadams from the cloth for easy removal and dry it completely.

Sumber http://www.naliniscooking.com

Simple Everyday South Indian Thali

After,couple of weeks break,I am starting the blogging with Blogging Marathon 70th edition.For this week I choose the Thali as theme and sharing a simple everyday Tamilnadu style Thali.For this theme I wanted to share some other state Thali.But due to lot of personal work and my laptop issues,finally ended up in making a typical home style food.
Most of the recipes made for this thali were shared already but the beetroot poriyal is a pending post.So sharing the recipe and also used the beet greens and made kootu out of it.Will share the kootu recipe later.
The Thali consists of

White rice
Ennai Kathirikkai Kulambhu
Rasam
Vellarikkai(cucumber) Thayir pachadi/raita
Beet leaves Kootu
Beetroot Poriyal
Paruppu Thogayal
Curd
Arisi Vathal/Vadam aka Ilai Vadam

Coming to the recipe,here I used roasted peanuts in the poriyal to give extra crunch.Instead of peanuts,boiled peas or channa dhal can be used.

                                                                      

                                                            

                                                                                              Beetroot Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Beetroot(finely chopped)	1.5 cups
Onion(finely chopped)	1 (small size)
Green chilly/pachamilagai	2(slit lengthy)
Red chilly powder/milagai podi	1/8 tsp
Coconut(grated)	2-3 tbs
Peanuts(roasted)	2-3 tbs
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Wash the beetroot in the water for 3-4 times in cold water to remove the soil particles.Peel the skin and chop it finely.

• Take the chopped beetroot in a pressure pan and add a pinch of salt and 2 tbs of water.Pressure cook it for a whistle.

• Meanwhile heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add the peanuts and roast it for a minute.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the cooked beetroot,red chilly powder and salt.

• Give it a mix and keep it a low flame for 2 minutes to become dry.Add the grated coconut and mix it well.Put off the flame.

• Serve it along with rice and kulambhu.

Enjoy...............................

Sumber http://www.naliniscooking.com