PUDHINA MORKOZHAMBU

INGREDIENTS :

Pudhina leaves - 1 handful, tomato - 1 (medium), green chillies - 4 nos., red chillies - 5 nos., thick buttermilk (can be little sour) - 2 tumblers, grated coconut - 1 tablespoonful, turdal (thuvaram paruppu) - 1 spn, coriander seeds - 1 spoon, jeeragam - 1/2 spoon, rice flour - 1 spn.

PREPARATION ;

1.  In 1 spoon of refined oil, slightly fry tomato 1no., pudina leaves 1handful  and 4 nos. of green chillies.
2.  Grind a fine paste of the above along with red chillies 5 nos., coconut (grated) 1 tbspn, tur dhal 1 spn, coriander seeds 1 spn, jeeragam 1/2 spn, rice flour 1 spn, salt calculated for morkozhambu.
3.  Add buttermilk to the ground paste and stir it once in mixie or in a vessel, add little water and mix.
4.  Keep it on stove in medium flame and wait until the foam appears on top.  DO NOT BOIL.
5.  Switch off the stove and splutter mustard seeds in little oil and garnish to get a very tasty pudhina morkozhambu.

SNACK VARIETIES - ONION PAKODA

ONION PAKODA :

Measurement and ingredients are the same as cabbage pakoda except that you add chopped onions instead of chopped cabbage.  Preparation is also the same as cabbage pakoda.

SNACK VARIETIES - CABBAGE PAKODA

CABBAGE PAKODA :

THINGS NEEDED :

Bengalgram flour (kadalaimaavu)  - 2 cups,  raw rice flour - 1 cup,  cabbage - 1 cup,   green chillies -  2 nos., salt,  red chilli powder - 3 tspns,, curry leaves, asafoetida powder - little,   ghee - 1 tablespn, oil for frying.

PREPARATION :

1.   chop cabbage and spread it in a bowl.
2.   Add on top of it 2 cups bengalgram flour and 1 cup rice flour.
3.  Add salt and red chilli powder 3 spoons and asafoetida powder  on top of it.
4.   Add finely chopped green chillies and curry leaves.
5.   Heat 1 tablespoon ghee and pour it on the mix.
6.   Mix once well and then sprinkle water little by little.  Adding too much water will spoil the      
       taste of pakoda.  Water should be added to a consistency where lumps can be formed only   
      when you gather  it and the mix is not at all sticky.  This is more important.
7.   Heat oil and test if it is heated properly by sprinkling little mix.
8.   Take the mix in small lumps, slightly press without proper shape and fry in oil.
9.   Flame should be kept in medium.  When it turns slightly brown take it out.

VARIETY VADAM - KUZHAMBU VADAM

KUZHAMBU VADAM :

ITEMS REQUIRED ;


White kaaramani 200 g,whole  urad dhal (ulutham parupu) 2 tumblers (400 g), salt, red chillies 4nos, green chillies 4 nos., turmeric powder 1 teaspoon, mustard seeds 1 teaspoon, asafoetida powder half teaspoon.


PREPARATION ;


1.  Wash and Soak white kaaramani 200 g overnight.
2.  Wash and soak whole urad dhal 400g for one hour.
3.  In a grinder, grind kaaramani, urad dhal with red chillies, green chillies and salt.
4.  Grind to the consistency of soft vadai for half an hour.  Dont add too much water.  Only sprinkle water.
5.  After it is ready, mix 1 teaspoon of turmeric powder, 1 teaspoon of mustard seeds and half teaspoon of perungaya pdr.
6.  Under the sun, in a thick plastic sheet, keep the mix in small quantities (approximately 1 spoon)  in the shape of a  
     cone. 
7.  Dry it for 3 days.
8.  Store it in a tight container.  It has to be dried under the sun for every 1 month since we ve added urad dhal, or it can
     stored in refrigerator also.
9.  Take the vadam and fry it in oil till it becomes dark brown.
10. Add this to the vatha kozhambu when it is boiling,  for a very tasty vatha kozhambu.
11. This roasted vadam can be added to any kootu made with tamarind.  It ll add taste to the kootu.

VARIETY VADAM - RICE VADAM

 RICE VADAM :

ITEMS REQUIRED ;


Raw Rice 1 tumbler (200 g), javuarisi 40g, water 2 tumblers, green chillies 3 nos. (medium big), salt, asafoetida (perungaya katti) 4 nos., lemon half.


PREPARATION ;


1.  Mix 1 tumbler of rice with 40 g of javuarisi (5 : 1) and powder it nicely and sieve.
2.  Make a paste of chilli, salt and asafoetida and keep it aside.
3.  Prepare lemon juice in little salt.
4.  Boil 2 tumblers of water.  When it is boiling well, take out half tumbler and keep it aside.
5.  Add chilli -salt- perungayam paste to the boiling water.
6.  When it comes to boil, remove from the stove.
7,  Add lemon juice to the above after removing from flame and mix once.
8.  Add the rice flour (already prepared with 40 g of javuarisi) to the water without the spatula in the water,
9.  Now immediately mix with the spatula in small circles quickly and when the flour absorbs all the water, add the rest of
     water we ve kept aside and mix well. 
10, Level it well and close it with a plate.  Keep a heavy vessel on it.
11. After 10 minutes, make small balls.
12. Under the sun, In a thick plastic sheet, press the small balls in vadam maker in small quantities.
13. In the evening, all the vadam would ve come out of the sheet.
14. Dry on  the second and third day also.
15. Store it in tight container.

VARIETY VADAM - TOMATO JAVUARISI VADAM

TOMATO JAVUARISI VADAM : 

ITEMS REQUIRED ;


Javuarisi 1 tumbler, water 3 tumblers, green chillies 4 nos. (medium big), salt, asafoetida (katti perungayam) 4 nos.,
tomato 2 nos ( medium big), lemon 1 table spoon.


PREPARATION ;


It is the same as javuarisi vadam.  Add tomato paste (make it without adding water) to the vadam mix after adding chilli paste. Drying procedure is also the same as javuarisi vadam.

VARIETY VADAM - JAVUARISI VADAM

 JAVUARISI VADAM ;

ITEMS REQUIRED ;


Javuarisi 1 tumbler, water 3 tumblers,  green chillies 3 nos. (medium big) , lemon half (small size), salt, asafoetida (katti perungayam) 4 nos.


PREPARATION ;


1.   Wash javuarisi slightly once and drain water and keep it aside.
2.   Measure 3 tumblers of water for one tumbler of javuarisi and boil.
3.   In the meantime, make a paste of green chillies 3 nos., salt and asafoeditida 4 nos. in a mixie.  Since we ve added
      salt, it ll become a nice paste.
4.   Make lemon juice with little salt (to avoid bitter taste of juice).
5.   When the water starts boiling, add the javuarisi (by the time it boils, javuarisi would ve absorbed the rest of the water).
6.   Keep stirriing continuously  to avoid the bottom portion getting charred.  Keep stirring for 25 minutes.
7.  Remove from stove and add the chilli-salt-perungayam paste and the lemon juice.
8.  Mix well.  Using a big spoon, pour it on a thick plastic sheet under the sun in small amounts.  If it thickens, add little
     water to it.   Consistency should be like dosa batter.
9.  Dont remove the vadam from the sheet on the first day.
10. Dry it on the 2nd day and at the end of the day, remove the vadams from the sheet.
11. Dry it on the 3rd and 4th day also.
12. Store it in a tight container.  Dont store it soon after it is brought from the sun.  Allow the heat to go and then store.