Uppukanda Kuzhambu/ Gravy

 

Uppukanadam Gravy:

Gravy made with sun-dried meat. No need to shop meat every time ready to use the form as uppukandam.  When fresh goat meat is washed, added salt and turmeric powder to dry under direct sunlight give us as (dry meat) Uppukandam, this can be stored for about 6 months to use in cooking recipes like omelette seasoned with uppukandam, uppukana chops, simple shallow fried uppukandam, uppukana kuzhambu and so on…

Uppukanda Kuzhambu
Uppukanda Kuzhambu

Here is the recipe for uppukana Kuzhambu:

Ingredients:

Uppukandam- 6 to 8 pieces

Toor dal- 1 tablespoon

Sambar masala powder-1 teaspoon

Turmeric powder -1/2 teaspoon

Salt- 1/2 teaspoon

Tamarind extract- 1 tablespoon

Method:

Wash and soak Uppukandam overnight.

Take a pressure pan add a tablespoon of toor dal and soaked Uppukandam cook for 3 to 4 whistles.

Open pan adds salt, turmeric powder, sambar powder tamarind extract and allow it to boil for 3 minutes.

Meanwhile, on other side heat, a wide pan add 1 tablespoon of oil and season it with mustard seeds and cumin seeds. Add chopped onion and tomato, saute for a while add curry leaves.

Transfer this to the boiling gravy let boil for one more minute.

Now Uppukanda Kulambu is ready to serve with plain cooked rice.

Uppukanda Kuzhambu
Uppukanda Kuzhambu

 

 

 

 

 

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Sathu Mavu / Health mix

Health mix :

The healthy mix is suitable for all age group to consume as porridge, puttu or in the Malt form to have an energetic hours day long. https://www.chettinadsnacksonline.com/collections/flour-items/products/health-mix

Most of the ingredients are in the same measurement except, Badam, cashew, dry ginger, and cardamom. according to your choice, you can choose ingredients from below and skip which you do not prefer. This is Infant to Adult recipe. Homemade is always best when we compare with store-bought foodstuff. More hygienic, quality and quantity.

health-mix

Saamai / Little millet – 1 cup

Broken wheat / whole wheat – 1 cup

Hand pounded rice / Kaikuthal arisi – 1 cup

Red rice / Sivappu arisi or Kavuni arisi – 1 cup

Finger millet / Ragi – 1 cup

Pearl millet / Bajra /Kambu – 1 cup

Red Sorghum / Sivappu Chollam / Lal Jowar – 1 cup

Foxtail millet / Thinai – 1 cup

Green gram / Pachai payiru – 1 cup

Sago / Sabudhana – 1 cup

Roasted gram dal / Pottu kadalai – 1 cup

Irungu chollam – 1 cup

Barley rice – 1 cup

Brown channa / Kondakadalai – 1 cup

Nendran Banana powder – 1 cup

Horse gram / Kollu – 1/2 cup

Ground nut-1/2 cup

Flax seed / Aazhi vidhai – 1/2 cup

Bamboo rice / Moongil arisi – 1/2 cup

Badam / Almonds – 1/2 cup

Cashews – 1/2 cup

Dry Ginger / Sukku – 2 inches

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Method:

Dry roast all the above ingredients one by one (separately),

Spread the roasted ingredients on a clean cloth. When it reaches room temperature.

When it reaches room temperature, grind it in the mill to a smooth flour.

Store it in a clean container this can be used or 5 to 7 months.

Porridge, puttu, sathumavu, and idiyappam can be made by using this health mix.

 

Sambar Milagai Podi

Sambar Milagai Podi:

South Indian special Sambar plays an important role in our regular meal. Aromatic Indian spices blend together in perfect proportion gives a wonderful taste to the sambar. This secret recipe of  Chettinad sambar podi enhances the taste of sambar with a nice flavor and natural color. Store bought sambar podi will be little expensive when we compare to the cost of homemade sambar masala, and the quantity also will be considerably more. Grind to a large quantity and store it in the airtight container for at least six months as fresh. This can be used in all variety of Masala, stir fry, koottu, pachadi and many more vegetarian and non-vegetarian recipes. This handy sambar masala is kitchen friendly for many items of south Indian cuisine.

Buy the traditional Chettinad homemade Sambar Milagai Podi from below link,

https://www.chettinadsnacksonline.com/collections/masala-podi/products/sambar-milagai-podi

 

Sambar Milgai Podi
Sambar Milgai Podi

Ingredients:

Dry red chili-1 kg

Coriander seeds – 1 kg

Fennel seeds-200 gms

Cumin seeds-200 gms

Methi seeds Vendhayam) – 100 gms

Turmeric sticks (verali manjal) -75  gmsChanna dal-100 gms

Channa dal-50 gms

Raw rice-50 gms

Asafoetida-50 gms

Peppercorns-50 gms

Toor dal -50 gms

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Method:

Heat Pan dry roast all ingredients separately to a golden yellow color.

Allow it to cool completely.

Grind to a fine powder in the commercial mill.

Spread the masala powder and allow it to cool again.

Store it in an airtight container.

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Mango/Maa vathal

Mango vathal:

We get plenty of seasonal vegetables like mango, brinjal, flat beans and cluster beans in the market during the month of May and June, the hot season. This climate is favorable for drying the seasonal vegetables to make it as  vathals. Normally the price of these vegetables increases during the off-season. Achis of Chettinad region has the strategic vision of processing the seasonal vegetables at the right time to make vathals and use it throughout the year.

In chettinad, these vathals are used to make the unique taste of various dishes. Mango vathal is used in Sambar, Thanni kuzhambu, Mor kuzhambu,  Rasam (Mangottai), Vathal kuzhambu, vathal mandi etc. Vathal made using proper procedure during summer season can be stored for long-term use. Now is the Season to make the variety of vathals and enjoy the unique taste throughout the year.

Mango vathal
Mango vathal

Ingredients to prepare:

Raw mango -5

Rock salt-2 tbsp powdered

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Step-1: Wash Mangoes wipe with the clean cloth.

Step-2: Cut mangoes into lengthwise along with the seeds or (seeds separately and flesh as you prefer )

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Step-3: Powder the rock salt and mix it well with the cut mangoes, leave it for a night.

Step-4: Next day spread a clean cloth in direct sunlight, spread salted mangoes leaving some space around, do the same for 3 to 4 days.

step-5: On the fourth-day transfer from cloth to a wide plate or solagu, let it bone dry for 3 more days, store it in a clean jar.

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This can be used for a year, without refrigeration.

Killu vathal

Killu vadam/kanji vathal: skill level-Easy

Time to exploit the hot summer, sun-dried vegetables and vathal are popular in Chettinad, torrid climate of this region helps in a great deal for drying. Seasonal vegetables are processed and dried in the sun light and stored for approximately a year of usage. Vegetables like brinjal, cluster beans, flat beans, mango, even meat (uppukandam), vathal like Kuzhu vathal, Killu vathal, kanji vathal, vengaya vadagam, mithukka vathal, mor milagai etc…is dried according to the perfect procedure without any great loss of its taste. What is the special in sundried vegetables?

  1. On drying process under direct sunlight Vitamin ‘D’ is absorbed by the vegetables.
  2. Vegetables without any high loss of its nutrients.
  3. The natural process of seasonal vegetables to use year long without any demand.
  4. Special varieties of recipes can be introduced.

Killu vadam is named so because we make a shape as small pinches from the mixture to get dried. Vathal is the most attracting snack with rice for children and elders too. Any type of the main course will go with the vathal and vadagam.04vadam6Ingredients:

Cooked rice-2 cups

Salt-1/2 tsp

Sago-1/4 cup

Cumin seeds-1 tsp

Green chillies-2 nos

Asafoetida-1/4 tsp

Lemon few drops if you prefer

Method:

Pour water in the cooked rice, the previous night, soak sago for 3 hours.

The first grind soaked sago, green chillies and salt, squeeze out water completely from cooked rice (Kanji) grind along with it.

Add lemon juice if you prefer mix well.

Spread a cloth on sunlight and make small pinches of the mixture, allow it to dry for 3 to 4 days.remove from cloth and allow one more day to dry.

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Stored it and use whenever you wish to have.

Note : 

While grinding add curry leaves for green colour.

Add red chilli powder for red colour and fennel seeds for flavour.

 

 

 

 

 

Kuzh vadagam-2

Kuzh vadagam-2:

Time to exploit the hot summer,sun dried vegetables and vathal are popular in chettinad, torrid climate of this region helps a great deal in drying.Seasonal vegetables are processed and dried in the sun light and stored for approximately a year of usage.Vegetables like,brinjal,cluster beans,flat beans,mango, even meat (uppukandam),vathal like Kuzhu vathal,Killu vathal,kanji vathal,vengaya vadagam,mithukka vathal,mor milagai etc…is dried according to the perfect procedure without any great loss of its taste.

Vathal is the most attracting snack with rice for children and elders too.Any type of main course will go with the vathal and vadagam.

This second method is made out of rice flour,with little flavour added .

Kuzh vathal
Kuzh vathal

Ingredients:

Rice flour-1 cup

Sago-1 1/2 tbsp

Salt-1/2 tsp

Cumin seeds-1 tsp

Green chillies-2 nos

Onion or garlic -5 pods

Method:

Soak sago for 2 to 3 hours,grind with garlic, cumin seeds and green chillies to a smooth paste.

Add this mixture and salt to the rice flour, add 3 cups of water dilute it and bring it to boil in medium flame, when colour changes to transparent switch off flame.

Switch off the flame, allow it to cool.Take a portion from it and add food colour if you prefer.

Spread white cloth in sun light, morning time is the best choice to make it.

Fill the batter in the press of your desired shape, and squeeze it in length wise.

  OR

With the help of a table spoon make round shaped small vadagam on the cloth 1 inch space between each.

Add little hot water if the batter becomes thick to drop from the spoon.

Let it dried in hot sun for a day or two,now time to transfer from cloth to plate,sprinkle some water on back side of the cloth to peel out. Spread it in the wide plate.

Let it completely dried in sun light for 2 more days ,when you break the vathal it should break with crispy sound.

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Keep it under roof for 2 hours and store it in a container,this can be prepared in large quantity and stored for a year.

Heat oil on stove to deep fry.Add few vathal and fry,it enlarges in size to give you a crispy colourful vathal.

 

 

Kuzh vadagam

Kuzh vadagam: 1

Time to exploit the hot summer,sun dried vegetables and vathal are popular in chettinad, torrid climate of this region helps in great deal.Seasonal vegetables are processed and dried in the sun light and stored for approximately a year of usage.Vegetables like,brinjal,cluster beans,flat beans,mango, even meat (uppukandam),vathal like Kuzhu vathal,Killu vathal,kanji vathal,vengaya vadagam,mithukka vathal,mor milagai etc…is dried according to the perfect procedure without any great loss of its taste.

Vathal is the most attracting snack with rice for children and elders too.Any type of main course will go with the vathal and vadagam.

Kuzh vathal
Kuzh vathal

Ingredients:

Raw rice-1 cup

Sago/Javarisi-1/4 cup

Cumin seeds-1 tsp

Green chillies-2

Salt-3/4 tsp

Hing-1/4 tsp or Garlic-4 pods

Water-3 cups

Method :

Soak rice and Sago for 3 hours,add cumin seeds,green chilli,hing or garlic and grind to a smooth batter.

Boil water 4 cups bring the ground batter to boil by stirring constantly, until the colour of the batter changes gradually in to transparent.

Switch off the flame allow it to cool.Take a portion from it and add food colour if you prefer.

Spread white cloth  in sun light, morning time is the best choice to make it.

Fill the batter in the press of your desired shape, and squeeze it in length wise.

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        OR

With the help of a table spoon make round shaped small vadagam on the cloth 1 inch space between each.

Add little hot water if the batter becomes thick to drop from the spoon..

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Let it dried in hot sun for a day or two,now time to transfer from cloth to plate,sprinkle some water on back side of the cloth to peel out. Spread it in the wide plate .

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Let it completely dried in sun light for 2 more days ,when you break the vathal it should break with crispy sound.

Keep it under roof for 2 hours and store it in a container,this can be prepared in large quantity and stored for a year.

Heat oil on stove to deep fry.Add few vathal and fry,it enlarges in size to give you a crispy colourful vathal.