Karuppatti Paniyaram/Pillayaar Nombu special

Karuppatti Paniyaram: Pillayaar Nombu special 

  • Palm Jaggery is rich in calcium, iron and other useful vitamins and minerals.
  • One of the tastiest and healthy products. It is used in the preparation of sweet dishes. It may be used sufficiently by people who suffer from diabetes.
    It is used to substitute sugar in the preparation of coffee, tea, etc.
Karuppatti Paniyaram
Karuppatti Paniyaram

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Karuppatti Paniyaram is famous in Chettinad cuisine, normally done in padappu veedu and Pillayar Nombu. Pillayar Nombu, which falls on the 21st day after Thiru Karthigai, when ‘Sashti’ thithi coincides with ‘Sadhayam’ Nakshatram. This is celebrated all over the world by Nagarathar for family welfare.  They do at home in a grand manner by making Vadai, Karuppatti paniyaram, Vellapaniyaram, Sundal  and offer 5 types of pori,  Avarampoo, Kannupillai poo to lord Ganesha. Now in cities Nagarathaar’s gather together at their Sangam or in a common place and celebrate it.

Avarampoo, Kannupillai poo to lord Ganesha. Now in cities Nagarathaar’s gather together at their Sangam or in a common place to celebrate this festival.

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The Ilai-Maavu is the main item which is used to make “Illai” made of Jaggery or Karupatti and Rice flour, some make Therattupaal for Illai. 21 threads form the ‘thiri’ that is drawn from a new, unbleached cotton Veshti. The ‘Ilai” is in the shape of a small mountain – the represents the form of Lord Ganesha. The ‘Thiri’ is lit and taken alive. Elders in the family or Community lit this and give it to others.

Therattupal
Therattupal

Ingredients:
Raw Rice – 2 cups
Karupatti (Palm Jaggery powdered) – 1 cup
Elaichi – 2, powdered
Water
Oil for deep frying

For the Maavu (Dough):
1.Soak Raw rice for 3 hours. Drain well and spread on a white cloth to remove moisture thoroughly.
2.Grind the rice in batches to get a fine powder. Sieve. Return the granules in the sieve to the mixie to be ground further.
Repeat process with the entire rice. Keep aside.
3.Roughly powder palm jaggery. Place it in a heavy bottomed pan by sprinkling 1/2 cup of water and bring it a boil.
4.Allow it to dissolve completely, smashing the bits in the syrup. Add elaichi to it, Strain and cool slightly.
5.Mix into the prepared flour and bind to get a firm dough.(Like we do chappati) keep aside.

6. Do not add more syrup, as the dough will become loose that you cannot shape it.

At this stage, we remove a portion of the dough for the “Ilai “maavu; mix it with little ghee and keep it aside for Pooja.

7.We can make little seedai by adding few sesame seeds and grated coconut with this batter.

To make the Paniyaram:
1.Take the thick Maavu (as prepared above) in a shallow dish. Add water as required and pagu if needs sweeter and make dough little-diluted form to make paniyaram to a thick batter. (like Idly batter consistency)

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2.Heat oil in a shallow, flat based pan.
3.Pour a ladleful of the batter into the oil. Use a quick and short motion, and hold the ladle close to the oil.

4.The Paniyaram will float to the top. Turn it over and cook for a minute.

5.Flip over once again and drain it by holding the ladle against the sides of the Pan.
Place it on a plate (elevated on one side to help drain the oozing oil).

This will be soft and stays for a week, can steam and serve on next day or a day after, It will be more soft and tasty.

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