Aadi kummayam-Aadi kool:
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Aadi kummayam is famous sweet prepared in the chettinad region, Texture of this sweet will be smooth and soft to swallow, this wonderful sweet takes the main place in all Chettinad functions like Marriages, Padappu and in important banquets.
This sweet is purely made out of Urad dal and ghee, in addition of very little moong dal and raw rice, Karuppatti(Palm jaggery) and Jaggery for the sweet taste.
This is very easy to prepare in 10 to 15 minutes.
1. Consuming urad dal regularly increases your energy significantly as it replenishes the body, So we add it to our regular breakfast as Idly.
2. Especially this Aadi kummayam is particularly essential for women undergoing menstruation who have a higher chance of iron deficiency. This is the reason we do this Kummayam to feed our girl children during puberty.
3. Urad dal is popular amongst vegetarians as it acts as a rich protein source.
4. This makes these beans an inexpensive and tasty protein source, Proteins are vital for muscle building and the overall development of the body. It boasts of the two kinds of dietary fiber including insoluble and soluble fiber.
Ingredints to prepare Aadi kool flour:
Urad da-1 cup
Moong dal-1/4 cup
Raw rice-1/4 cup
Dry roast all above Ingredients until golden yellow.
Allow it to cool and grind to a very fine powder.(You can grind in the mill if its in large quantity)
Sieve it once, you can prepare this flour in large quantity, store it for about 6 months.
Measurement and Preparation of Aadi kummayam:
Given measurement serves-4 to 6 people,
Aadi kummayam Mavu(flour)-1 cup
Ghee-1/2 cup or as you prefer
Water-3 to 4 cups
Heat pan with one teaspoon of oil, fry Aadikool mavu for 2 to 3 minutes(hand bare-able heat), allow it to normal temperature.
In another vessel dissolve karuppatti and jagery with 2 cups of water, Filter it and keep it ready.
Now mix both flour and syrup with the help of ladle or by hand, with out any lumps in it, add the rest of the water and mix well.
Bring it to boil by stirring it continuously, add ghee in the middle little by little.
Gradually it will leave its surface of the pan by thickening, shows your Kummayam is in perfect consistency to remove from fire.
Now it is time to pour the rest of the ghee stir well and transfer to serving bowl.
This can be stored without refrigeration for 2 to 3 days.
Note: You can use a non-stick pan for easy and better result for less consumption of ghee.