NalinisKitchen ▼ Arusuvai Sappadu - Tamilnadu Special In our food odyssey journey we are stopping at Tamilnadu,my native state.The Tamilnadu cuisine is famous for its distinct flavors and each district and community has its own signature recipes. The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilandu and food is served in an order with so many delicacies. As my grandparents are from different districts,(kongunadu,chettinadu,tiruvarur)the food in my house is a mixed of all the districts. Todays spread is one what we make it Tamil New Year and the specialty of this spread is,it has all the six tastes served along with mukkani(three fruits-Mango,banana,jack fruits). The six tastes are 1.Innipu - sweet -Jaggery 2.Pulipu - sour -Mango,Tamarind 3.Kasappu - bitter-Bittergourd 4.Uvarpu - salty-Salt 5.Thuvarpu-tart/astringent- Raw banana 6.Kaarpu/karam-spicy-Red and green chilly As I made this on new year day which was a weekday here I couldnt take the step wise pictures,since Hubby was for lunch by 1 oclock.Will update the pictures soon. I wanted to share some breakfast thali which we make it on auspicious days but due to lot of other personal work couldnt share you. For the auspicious days,we make sweet,idly,2 types of chutney either pongal or kichadi.Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin.Lets move on to the recipes..................... The lunch thali is of Lemon rice White rice Paruppu,nei Sambar Rasam Mangai Pachadi Avarakkai poriyal Vazhakkai varuval Passiparuppu payasam Thayir Masala Vadai Paavakkai Chips Mango Yelumichai Sadam/Lemon Rice Ingredients Ingredient Quantity Basmathi /sona masoori rice 1 cup Lemon Juice/yellumichai chaaru 3-4 tbs Green chilly/pachamilagai 3 (chopped) Ginger/inji(chopped) 1/2 inch Red chilly/vara milagai 2(broken) Peanuts/verkadalai 1 tbs Cashews/mundiri 4-5(broken) Turmeric powder/manjal podi 1/8 tsp Salt 1 tsp Oil 1 tbs For the tempering Ingredient Quantity Mustard seeds/kadugu 1/2 tsp Urad dhal/uluthamparuppu 1 tsp Channadhal/kadalaparuppu 2 tsp Asafoetida/perungayam a pinch Method Cook the rice in the pressure cooker or electric cooker along with a pinch of salt,separate the grains and add the sesame oil.Let it cool down completely. Meanwhile heat a pan with the oil and splutter the mustard seeds,add the urad dhal,channna dhal,cashews,peanuts and asafoetida one by one.Add the green chilly,chopped ginger red chilly,curry leaves and toast it for a minute. Add the salt and turmeric powder,mix it well.Put off the stove and add the lemon juice. Stir it well to get everything blend.Add this mixture to the rice and mix it gently. Lemon Rice is ready. Kathirikkai,Murungaikkai Sambar Ingredients Ingredient Quantity Toor dhal/thuvaram paruppu 1/2 cup Eggplant/kathirikkai(sliced) 3-4 Drumstick/murungaikkai 10 (1 inch piece) Onion 1(medium size) Tomato 1 (chopped) Sambar powder 1 tbs Tamarind/puli big goosebery size Turmeric powder/manjal podi 1/8 tsp Salt 11/2 tsp Oil 1 tbs For the tempering Ingredient Quantity Mustard seeds/kadugu 1/2 tsp Urad dhal/ulutham paruppu 1 tsp Cumin seeds/jeeragam 1/4 tsp Asafoetida/perungayam a pinch Dried red chilly/varamilagai 1(broken) Method Pressure cook the toor dhal for 4-5 whistles or till it cooks mushy and mash it with a ladle.Extract the tamarind and keep it aside. Heat a pan with a tsp of,saute the onion and tomato for couple of minutes. Add in the sliced eggplants and drumsticks and give it a mix,now add in the sambar powder. Mix it well and add around a cup of water and cook till the veggies gets are 3/4th done. Add the mashed dhal and tamarind water,let it boil for another couple of minutes. Now do the tempering separately in the remaining oil and add it to the sambar. Finally sprinkle the coriander leaves and put off the flame. Kathirikkai,murungaikkai sambar. Avarakkai poriyal/Broad beans Poriyal Ingredients Ingredient Quantity Avaraikkai/broad beans 11/2 cups(chopped) Shallots/chinna vengayam 3-4 (chopped) Mustard seeds/kadugu 1/2 tsp Urad dhal/ulutham paruppu 1 tsp Red chilly/varamilagai 2 (broken) Coconut(grated) 2-3 tbs Salt 3/4 tsp Oil 2 tsp Method Heat a pan with oil do the tempering with mustard seeds and urad dhal,add in the broken red chilly and saute the onion for a minute. Then add in the chopped broad beans and saute it for couple of minutes. Sprinkle 2 tbs of water and add in the salt,cook it covered in a medium flame for 5 minutes or till the vegetables gets soft. Add the grated coconut and mix it well and put of the flame. Avaraikkai/broad beans poriyal is ready. Payatham Paruppu Payasam/Moong dhal Payasam Ingredients Ingredient Quantity Moong dhal/paasi paruppu 1/2 cup Jaggery/vellam 3/4 cup Coconut milk(thick) 1/2 cup Cashews/mundiri(broken) 2tbs Cardamom powder 1/8tsp Coconut bits(optional) 1 tbs Salt a pinch Ghee 2 tsp Edible camphor a mustard size Method In a pan dry roast the moong dhal in a medium flame till a nice aroma comes out and becomes golden. Pressure cook it with enough water for 3-4 whistles in a medium flame. Meanwhile melt the jaggery and strain it,fry the cashews and coconut bits in the ghee and keep it aside. Once the pressure subsides dd the jaggery syrup and let it cook for 2-3 minutes. Add the coconut milk and let it cook for one boil only. Put off the flame add the fried cashews,cardamom powder and edible camphor and give it a mix. Serve it warm. Masala Vadai/Paruppu Vadai Ingredient Quantity Channa dhal/kadalaparuppu 1 cup Red chilly/varamilagai 2 Green chilly /pachamilagai 2-3 Fennel seeds/sombhu 1 tsp Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(medium size) Curry leaves/karivepillai 1 sprig(chopped) Coriander leaves/kothamalli 1tbs(chopped) Salt 11/4 tsp Oil for deep frying Method Grind the channa dhal,red chillies,green chillies,ginger,garlic and fennel seeds to a coarse batter by sprinkling little water as needed. Transfer it to a bowl,add in chopped onions,curry leaves and coriander leaves,mix it well. Take a small lemon sized, flatten it and fry it in the oil in a medium flame till it becomes golden and crisp. Serve it warm. Semiya Kesari/Vermicelli Kesari Ingredients Ingredient Quantity Semiya/vermicelli 3/4 cup Sugar/sakkarai 1/2 cup Ghee/nei 3 tbs Cashews/mundiri 1 tbs Cardamom powder/ellakai 1/8 tsp Orange food color few drops Hot water 1 cup Method Boil the water and fry the cashews in a tsp of ghee to a golden color. Heat a pan with 1 tbs of ghee and roast the vermicelli in a medium flame till it becomes golden,to this add the boiling water and cook it covered till the vermicelli becomes soft and coked completely. Add the food color and sugar to it,mix it well. Add the remaining ghee and cook it till it becomes thick. Put off the flame and sprinkle the cardamom powder,add the fried cashews and mix it well. Serve it warm. Enjoy........................................................... BM # 39 Members Recipe from Tamil Nadu spicingyourlife.blogspot/2014/04/virudhunagar-ennai-parotta-veechu.html 1. Virudhunagar Ennai Parotta, Veechu parotta, Vegetable Chalna - Srivalli seduceyourtastebuds.blogspot.in/2014/04/from-kitchens-of-tamil-nadu.html 2. From the Kitchens of Tamil Nadu- PJ priyaeasyntastyrecipes.blogspot.fr/2014/04/lunch-thali-tamilnadu-special.html 3. Priyas Versatile Recipes: Lunch Thali - Tamilnadu Special gayathriscookspot.blogspot.in/2014/04/achu-murukku-without-egg-tamil-nadu.html 4. Achu Murukku (without egg) - Gayathri ribbonstopastas.blogspot.in/2014/04/vada-curry-with-dosa-tamil-nadu-special.html 5. Vada Curry with Dosa - Vaishali mykitchentrials.wordpress/2014/04/26/tamil-nadu-pongal-meals/ 6. Tamil Nadu – Pongal Meals | Rajani myspicykitchen.net/2014/04/26/kanchipuram-idli-chettinad-tomato-chutney-tamilnadu/ 7. Kanchipuram Idli & Chettinad Tomato Chutney – Tamilnadu | Usha varadaskitchen.blogspot/2014/04/sundal-black-channa-with-coconut.html 8. Sundal (Black Channa with Coconut) - Varada ammajirecipes.blogspot/2014/04/keerai-kootu.html 9. Keerai Kootu | Ammaji Kitchen nivedhanams.blogspot.in/2014/04/kuthiraivali-dosai-barnyard-millet.html 10. Soumya atpumpkinfarm/2014/04/curd-rice-tamil-nadu-special.html 11. Pradnya cookshideout/2014/04/tamil-nadu-chettinad-vegetable-biryani.html 12. Chettinad Vegetable Biryani -- Pavani tamalapaku.blogspot/2014/04/kalkandu-pongal-tamil-nadu.html 13. Kalkandu Pongal - Tamil Nadu ~ Tamalapaku naliniscooking/2014/04/arusuvai-sappadu-tamilnadu-special.html 14. Arusuvai Sappadu - Tamilnadu Special ~ NalinisKitchen enveetukitchen/2014/04/neeraagarampazhaya-saadamfermented.html 15. Neeraagaram/Pazhaya Saadam/Fermented Leftover Rice Gruel from TamilNadu | Priya Srinivasan foodbetterbegood.blogspot.in/2014/04/tamilnadu-meals.html 16. TamilNadu Meal - Jayanthi veggieplatter.blogspot/2014/04/kanchipuram-idli-kudalai-idli-koil-idli.html 17. Kanchipuram Idli ~ Suma Gandlur eastwestrealm/2014/04/tamil-nadu-dinner-chettinad-lamb-curry.html 18. Tamil Nadu Dinner - Mireille mycookingjourney/2014/04/virundhunar-saapadu-from-tamil-nadu.html 19. Virundhunar Saapadu – A feast for my guests - Sandhya sarasyummybites/2014/04/keerai-poriyal-keerai-stir-fry.html 20. Keerai Poriyal / Keerai Stir fry ~ Saras madscientistskitchen.blogspot.in/2014/04/chettinadu-style-masala-dosaindian.html 21. Chettinadu Style Masala Dosa~Archanan cookingwithsapana.blogspot.ie/2014/05/tamarind-rice-puliyodhari.html 22. Cookingwithsapana: Tamarind Rice /Puliyodhari The collection has closed. Let other people know about it through twitter. powered by InLinkz Nalinis Kitchen Share 21 comments: Rani acharyuluApril 26, 2014 at 10:47 AM Lovely platter looks yummy. Reply Priya SureshApril 26, 2014 at 11:01 AM Droolinggggg...makes me hungry.am in love with your arusuvai saapaadu..each and every dishes are just simply out of the world. Reply Divya PrakashApril 26, 2014 at 12:08 PM Such a delicious spread of dishes.. What a satisfying hearty meal!! Reply The Pumpkin FarmApril 26, 2014 at 12:10 PM Nalini this is mind blowing thali, i would have loved to devour this sitting cross legged on ground at leisure Reply SrivalliApril 26, 2014 at 12:20 PM Amazing Nalini..what a spread!..love everything on the plate..esp the Vazhakkai varuval and semiya kesari..My mom makes the semiya kesari specially for me!..great job.. Reply Anu AnandApril 26, 2014 at 12:39 PM Nice spread, each recipe looks good Reply Pavani NApril 26, 2014 at 6:43 PM Wow Nalini. That is an awesome looking thali. Everything looks so tasty & tempting. Reply Veena TheagarajanApril 26, 2014 at 8:39 PM wow! super thali.. I am hungry now Reply vaishali sabnaniApril 26, 2014 at 11:45 PM This is a wonderful spread..i have yet to make a Tamil thali..I am book barking all the thalis today and then can refer when I have to make one..but i guess the combos must be fixed..rt?...real cool..and super one! Reply Sireesha PuppalaApril 27, 2014 at 3:36 AM Wat a lavish spread ! Totally mouthwaterin Reply Nivedhanams SowmyaApril 27, 2014 at 11:06 AM love the dishes!!! which one to choose? they are so authentic and tempting.. love the close up click of the payasam with the coconut piece in center, the semiya kesari is perfect in color, the sambar is so flavorful and yumm.... and it goes on!! Reply Varadas KitchenApril 27, 2014 at 12:32 PM Wow! Lovely thali. A thali without chapati is very different but I am sure is very filling. I am partial to the masala vada, I have to make them. Reply Sangeetha PriyaApril 27, 2014 at 2:45 PM very wonderful spread n gud post on the whole!!! Reply Pavani NApril 30, 2014 at 11:08 AM That is such an amazing and authentic thali Nalini. Very well done. Reply Harini-Jaya RMay 6, 2014 at 7:06 PM Authentic festival thali..love it the pictures are just awesome! Reply UshaMay 8, 2014 at 9:30 PM That is one delicious sappadu. Love the spread of food you cooked up for the new year. We make a taste with all 6 taste for Telugu new year. It is more of a n offering to god. Anyway, mouthwatering thali! Great job on putting together this wonderful thali Reply Manjula BharathMay 28, 2014 at 10:41 AM Ada da attakasam !!! No words to explain my joy when I look at this thali wish i cud taste them all and enjoy :) saapadu paaddu super thali nalini kalakitel .. Love the spread totally , just a super tempting platter I have enjoyed it virtually .. hats off to your patience in putting up this wonderful thali !! Reply Jayanthi PadmanabhanMay 30, 2014 at 3:36 AM please pass me the thali. wonderful thali just like how we make it at home. love the semiya kesari.. we usually make rava kesari.. semiya kesari is a nice variation Reply Chef MireilleJune 2, 2014 at 9:56 PM what a spread - whole platter looks amazing Reply Archana PotdarJune 13, 2014 at 10:09 PM Wow delicious thali! Love the entire spread but the vadai is my favourite. Reply Padmajha PJJune 17, 2014 at 9:10 AM The thali looks awesome.Great job Nalini and I love the look of the Semiya Kesari.Superb!!! Reply Load more... Links to this post Create a Link ‹ › Home View web version About Me My Photo Nalinis Kitchen I am an homemaker and a mom of 8 years old boy,an year old angel.Cooking is my passion and like to do lot of experiments in the kitchen. View my complete profile Powered by Blogger
Posted on: Sat, 16 Aug 2014 11:28:48 +0000
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