This sweet Kali made of rice flour, Urad Dhal flour and Karuppatti is a very tasty, healthy and unique dish of the Tirunelveli region.
As Urad Dhal and Gingelly Oil are said to give strength, this Kali is a very special item, prepared in our families when the girls attain puberty and given to them.Along with this,they are also given Uzhundha Vadai.
Uzhundhan kali and Uzhundha Vadai are also distributed to the friends, neighbours and relatives on the occasion.
This Kali can also be prepared at other times. Both my children like this very much,that being the main reason behind the documentation of my cookery items.
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Uzhundhan Kali |
Ingredients :
Raw rice flour 1 cup
Urad Dhal flour 1/2 cup
Broken Karuppatti 300 gms. ( equivalent to 1.5 cups. )
Gingelly Oil 1/2 cup.
Method :
1.Crush the Karuppatti.Heat 3 cups of water in a thick bottomed wide tawa or a pressure
pan with the Karuppatti just till the Karuppatti dissolves.Switch off and stain to remove
the impurities.
2. Clean the the tawa or the pressure pan, add the syrup and let it boil.
3. Once the syrup boils, sprinkle both the flours in it. Place one end of a wooden laddle in
the middle of the syrup and let the other end rest on the rim of the vessel.Reduce the
flame and allow it to simmer.This is very important.
4. The water boils slowly, covers the flour little by little and finally the whole flour is
covered with the syrup within 15 mins.The flour also gets cooked in the boiling syrup.
Switch off 5 mins. after the entire flour is covered.
5. Take off the laddle, mix well by adding the Gingelly oil. If there are lumps, break them
with the laddle.All this has to be done atleast 10 mins. after switching off.So beginners
can use the pressure pan with the handle to hold it as the vessel will be hot.
6. After mixing well with no lumps, smear the Gingelly oil in the palm and make them into
balls of required size.In olden days, being done on a large scale, the balls were big in
size. Now the balls are little bigger than the Boondi Laddus.
7. As the hands are used for making the balls, this Kali has to be eaten within 2 days if
kept outside.Keeping inside the fridge and heating in MW oven, this can be stored
for 4 or 5 days.
Notes :
In the early days 4 cups of raw rice and 2 cups of Urad dhal would be powdered in the machine and the flour was used.Even now when we want to prepare in large quantity,we can grind in the flour mill. The ratio of rice and Urad Dhal is 2 : 1.No need of washing,
soaking and drying.
If there is no wooden laddle, Keerai Mathu used for mashing the greens and dhal in olden days can be used.
The beginners and those who like to prepare for a small family can use the Rice flour and the Urad dhal flour, we have at home for preparing Murukku.
We miss so many traditional dishes, just by not making a trial. Try and enjoy the Kali.
All the best.
This cabbage Fry is different from the Poriyal, with more oil and spices.This goes well with all the gravies for rice but the best side dish for all variety rice and the rice mixed with Sambar or Rasam.
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Cabbage Fry |
Ingredients :
Cabbage of medium size 1 ( about 250 grams. )
Onion 1
Garlic Pods 6
Grated coconut( optional ) 2 tbsp.
Chilly powder 3/4 tsp.
oil 2 tbsp.
Salt, Mustard, Split urad dhal, Curry Leaves,Turmeric Powder.
Method :
1. Slice the cabbage and onion finely.Crush the garlic.
2. Cook the cabbage with salt in a container with water till the veg. is cooked. It can also
be cooked with salt in a 2 or 3 lit. cooker for 1 whistle with less water.
3. Heat oil in a tawa, add the Mustard, Urad Dhal and curry leaves.
4. When the Mustard cracks,add the onion and garlic. Saute till it becomes brown.
5. Add the cabbage.If there is little water with the cooked ccabbage, that can be used.
The beginners who have added more water and the people who do not relish the taste
of that water can stain the extra water.
6. Add chilly powder and turmeric Powder. Mix well and fry on full flame for 3 to 4 mins.
Be careful that it doesn't get burnt, sticking to the bottom of the vessel.
7. Add the coconut, mix well and saute on a low fire for 2 mins. The tasty fry is ready.
Note :
Normally in our preparations, we do not use much garlic, as pure vegetarians. Due to its medicinal value and flavour which we like, we use garlic.Those who do not use onions and garlic can skip them.Using coconut is also purely optional.
This Vazhaikkai Poriyal is a traditional side dish with slight variations for rice in South India.The main difference may be in the mode of cooking and adding or omitting coconuts.Sliced onions are not added by most of the people for this Poriyal, I believe. Sliced onions are added for Vazhaikai Puttu. ( Podimas ) and Fry.
This side dish goes well with all the gravies for rice like Sambar, Karakuzhambu, Rasam etc.
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Vazhaikkai Poriyal |
Ingredients :
Raw Banana 2
To grind coarsely in the mixi :
Grated coconut 3 tbs.
Green chillies 2
Cumin 3/4 tsp.
Small onions ( optional ) 3
To temper :
Oil, Mustard, Split Urad Dhal, Salt, Turmeric Powder.
Method :
1. Cube the raw bananas after peeling off the outer skin.
2. Cook with salt and enough water till the pieces become soft.I always prefer to cook in
a small cooker with salt and very less water for 1 whistle. It is very fast and the veg.
gets cooked to our desire if we take little care. The pressure can be slowly let out
after 1 or 2 mins.The whole process takes less than 5 mins.
3. Heat 1 tbsp.of oil.Add Mustard,Urad Dhal, Curry leaves and the then the cooked
Vazhaikkai and the ground coconut paste. Mix and saute on a medium flame for 5
mins. till the raw smell of the onion, chillies and cumin leaves.
4. A tasty Poriyal with the unique flavour of ground coconut and cumin is ready.This
is purely characteristic of the southern districts.Cumin is added for tempering in most
of the North Indian dishes or the powder is added.So it is good for health.
Those who have no time or do not like the cumin flavour can temper with the sliced green chillies or broken red chillies.Then saute the cooked pieces with only the grated coconut.vazhaikai puttu
Peerkankkai Chutney is a healthy alternative for the routine coconut chutney and also to those who like to avoid coconuts.
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Peerkankkai Chutney |
To serve 4
Ingredients :
Peerkankkai of medium size 2
Tomatoes 2
Onion 1
Green chillies 3
Garlic pods 4
Salt, oil, Hing, Mustard, Curry leaves.
Method :
1. Heat oil, add Mustard, curry Leaves and Hing. After the Mustard cracks, transfer to a
bowl and set aside.
2.Heat 1 tbsp. of oil in the same Kadai, add the sliced onions and saute.
3. Add the cubed Peerkankkai,Tomatoes, chillies, salt and the coconut.Saute well.
4. Once the water is absorbed, the vegetables shrink and the raw taste leaves, switch off.
5. After they cool, grind coarsely in the mixi and transfer to the bowl with the Mustard
and Hing.Those who prefer to add the hot oil with the cracked mustard directly to the
chutney in the end can also do it.You have to use one more kadai for seasoning or rinse
the same Kadai and use it. Mix well. A healthy and tasty chutney is ready.
Bhel Puri is a common chat item enjoyed by every one.Pori, Oma Podi,Onion,Tomato,carrot, chat masala are the main ingredients.
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Bhel Puri |
Ingredients :
Pori 2 cups.
Oma Podi 1 cup.
Papdi 5
Grated carrot 2 tbsp.
Cooked white channa 4 tbsp.
cooked and cubed potatoes 2 tbsp
Peanut 4 tbsp.
Sweet chutney 2 tsp.
Green chutney 2 tsp.
Chilly Powder 1 tsp.
Chat Masala 1 tsp.
Lemon juice 1 tsp.
Salt ,Coriander leaves.
Method :
1. Mix all the ingredients except Pori, broken Papdis and Oma Podi.
2. Finally add the Pori, Papdis and Oma Podi.Mix well.Garnish with the coriander leaves.
3. It is very important that it should be taken immediately after mixing. Then only the
the Pori, oma Podi and Papdi will be crisp.
Note :
I often prepare this chat item with the common ingredients of Pori, Peanut, Onion,
Tomatoes and carrot. Even sliced cucumber can be added.
As already mentioned by me in another post, Brinjal Kichadi, it is entirely different from the Rava kichadi. This is a popular and tasty gravy, prepared by the Tirunelveli Saiva Vellala Community for Idli and dosais.
This gravy, full of fibres and less toor Dhal can be prepared as an alternative for the Sambar, not preferred by a few people at times for some reasons.
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Peerkankkai Kichadi |
To serve for four :
Ingredients :
Ridge Gourds of medium size 2
Tomatoes 2 ( if out of stock or not preferred, equalent extract of tamarind )
Onion 1
Moong Dhal /Pasi Paruppu 3 tbsp. or left over cooked Toor Dhal in the fridge
Green chillies 4
Grated coconut ( optional ) 2 tbsp.
To temper :
Oil, Mustard, Split Urad Dhal , 2 broken red chillies, Hing, Curry Leaves
Method :
1. Peel off the outer skin of the Peerkankkai. Cube them and the tomatoes.
2. Cook the Peerkankkai, tomatoes, green chillies and the Moong Dhal in a small pressure
cooker for 3 or 4 whistles.
3. After they cool, with the coconuts mash them in a mixi for 5 seconds using the whipper
button.They can also be mashed coarsely when hot,using a heavy ladle (Kuzhi Karandi )
or a Keerai Mathu.
4. Heat oil, season with the given ingredients and add the finely sliced onions. Saute
well and add to the mashed vegetables.
5. Add salt and mix well.Add the cooked Toor Dhal from the fridge, if you are using that
instead of the Moong Dahl.Add water if required to get the desired consistency.
6. Boil on a medium flame, stirring in between for 4 mins.
7. Swith off. A tasty and healthy gravy for Idli and Dosai is ready.
Peas Rice is only a simple version of Veg. Briyani with minimum ingredients. It is easy to prepare but tasty.I always use the small pressure cooker, one of my favourite accessories in the kitchen.
Whatever form of variety rice, be it Pulao, Briyani, Tomato Rice,Puliodharai,Kootan Choru etc is relished very much by us.
The combination of the spices varies from one person to the other atleast in a minute way; yet almost every preparation of this masala based rice is full of
some unique flavour.
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Peas Rice |
Ingredients :
Basmathi rice / Seeraga Samba 1 cup
Dried green Peas / Fresh Peas 1/2 cup.
Onion 1
Tomato 1
Lemon Juice 1/2 tsp.
Bay leaf
Oil 2 tbsp.
Ghee 2 tsp.
Salt.
To grind in the mixi :
Ginger 1 small piece
Garlic 5 pods.
Cardamom, Cloves, Cinnamon.
Mint leaves , Coriander leaves.
Method :
1. Soak the dried Peas for 7 hrs. Grind the ingredients in the mixi.Use fresh Peas as it is.
2. Heat the oil and ghee in a 3 lit. cooker, add the bay leaf, the sliced onions and little
salt.Then add the tomatoes and saute till they shrink.
3. Then add the ground masala and saute till the oil separates, giving out an aroma.
4. Add the soaked Peas and saute for 3 mins. and add 2 cups of water and salt.Mix well.
5. When the water boils, add the rice and lime juice, mix well and close the cooker.
6. Reduce the flame after 2 whistles. Switch off after 3 mins.The tasty Peas Rice is ready.
Note :
1. The combination of the Masalas can be changed.Some spices may also be garnished in
the oil by those who like a strong flavour. Little garam masala can be added.
2. Those who are in a jiffy and people who like to give a day's rest to the mixi can use the
ginger, garlic paste or crush them with a mortar or can grate them. Other spices, mint
leaves and coriander leaves can be added directly or skipped.
3. People who prepare this for visitors and those who desire to give nutrition to growing
children can add nuts and coconut milk.
4. When I prepare this Rice for my family,we always like to have it cooked well but with
a masala flavour.So I add 3 cups of water.For visitors, presentation seems to be
important and 2 cups of water are added. Once in a while, it is well and good.
5. Even with 3 cups of water for 1 cup of rice, rice can be added to the boiling water and
cooked on a medium flame with the lid partly closed and careful stirrings in between.
After the water is absorbed, close the lid, place the weight and simmer for 4 mins.
As no pressure is formed inside, when the lid is opened after some time, the grains will
be separate. The only diff. is with 1 cup of extra water, the grains will be little big in
size but the taste will be the same.
6. Still for those who have elders at home ,ready to enjoy this rice and for children,add
3 cups of water for 1 cup of rice, mix well, close the lid immediately and follow the
instructions of 5 and 6 under the Method.The rice will be well cooked but has to be
eaten hot.
7. Even good quality of raw rice can be used if Basmathi or seerasamba is out of stock.
