KOOTTU comes in a wide range of flavors. Typically, it's prepared by boiling green gram with small bits of fruit, like jackfruit and raw bananas, and vegetables. Red chilies and turmeric give it flavor. For thickening, use rice paste and grated coconut. the koottu. Coconut oil is typically used to finish it.
PACHADI: These are similar to raitas from South India. To make pachadi, a variety of ingredients are combined with smooth, thick curd, such as grated carrots, deep-fried sliced okra, roasted and mashed brinjals, etc. These are served with mustard, urad dal, curry leaves, and
Add entire red chilies. Before using the item with the curd, it can be sautéed or deep-fried. being incorporated into it.
VENPONGAL : Freshly harvested short grain rice, often called pacharisi, is used to make Ven Pongal. It contains more starch than conventional ponni rice. This meal is created with yellow moong dal and raw rice. Since it contains dals and is high in protein, pakoda is a well-balanced breakfast option. Tempering is applied to cooked rice and moong dal using ghee, whole spices, and curry leaves.
RAAGI DOSA: is made with finger millet flour or ragi. You must incorporate sooji and rice flour into the batter in order to give it some crunch. Ragi is also devoid of gluten. Consequently, flour is needed to properly bond the batter. It would also be simpler to distribute. We do that by incorporating a small amount of whole wheat flour into the batter.
KEERAI VADAI is the ideal late-night munchie. It's a well-known nightly activity at South Indian tea establishments. It pairs incredibly well with tea and is crunchy and crispy. It has greens added and urad dal that has been soaked and ground. For this cuisine, arai or siru keerai are typically utilized. It's a green amaranthus cultivar. Any variety of amaranth leaf will do just nicely.
VAAZHAIPOO VADAIS : Therefore, it is clear that this recipe variation originates from Tamil Nadu, especially when discussing the Vazhaipoo Vadai. These vadas with banana blossom may also be prepared differently in other South Indian cuisines.
There, a variety of meals are prepared with the banana blossom, which is known as the "kolar mocha." Among the most famous is the mochar ghonto.
AVAARAMPOO TEA is a golden-yellow flower that is endemic to India. This botanical jewel has long been a mainstay in traditional Ayurvedic and Siddha treatment, because to its many medicinal qualities. Avarampoo is valued for its vivid appearance as well as its many health advantages, which make it a useful herbal treatment.
