Maize Rava Uppuma

                Maize Rava Uppuma is prepared by me only in recent days as per the wish of my spouse, being carried away by the various cookery demonstrations using Makka Cholam, Kambu, Samai etc. Siru Dhaniangal seem to be the hype in the latest recipes. All old wine in the new bottle.

Maize Rava Uppuma

Ingredients:

Maize Rava    1 cup
Onion  1
Red Chilly   1
Finely chopped Potato, Carrot, Beans, Peas   1 cup 
Grated Coconut ( optional )   1/2 cup
Channa Dhal    1 tbsp.
Oil   2 tbsp.

For seasoning :
 
Mustard, Split Urad Dhal, Curry Leaves.

Method :

1. Heat oil, add the ingredients for seasoning. Add broken red chilly and then the chopped onion. I prefer using red chillies when Beans is used because green chillies cannot be identified in the Uppuma from the Beans. Unknowingly we may bite them. If both Beans and Green Chillies are used, just slit the Green Chillies and use. They can be easily discarded.

2. After the onion turns golden brown, add the chopped vegetables with little salt. Saute on medium flame. Little water can be added for the vegetables to get cooked.

3. When the vegetables are cooked, add 3 cups of water, After the water boils, add the Rava slowly. Add salt. Keep on stirring on medium flame to avoid lumps.

4. Once all the water is absorbed and the Rava is cooked, add coconut and switch off. The hot and tasty Maize Uppuma is ready.

Vadaga Chutney

             Vengaya ( Onion ) Vadagam made of small onions, Urad Dhal and red chillies is a dry product to be deep fried in the oil. It is very popular, special and unique of the Tirunelveli region.It seems to be made in Tanjore and some other places also but with slight variations.Some people call it Thazhippu ( seasoning )
Vadagam.

           This Chutney, made of Vengaya Vadagam seems to be the " invention" of my law's family.



Vadaga Chutney



Ingredients :

Vengaya Vadagam      6
Tamarind    a small piece
Red Chillies     2 or 3
Grated coconut ( optional )   1 tbsp.
Salt, Hing ,  Oil

Method :

1. Heat 1 tsp. of oil and sauté the chillies. Keep aside.

2. Heat the same Kadai, add 1 tbsp. of oil and fry the Vadagams till the Mustard
    cracks. In the end add Hing and the coconut. Switch off. Let them cool.

3. Grind all the ingredients, not very coarse and not very fine with minimum
    water. Seasoning with Mustard and Curry leaves is optional.