Recipe : CHUNDAKKA ARACHUVITTA KOOTTU.
Shared by : Girijamani Lakshmanan
Dated : 23/01/2015
Traditional recipe learned from my Mother-in-law
Pacha Chundakka. 1 small cup. (Fresh ones) Slit the chundakkai with a knife.
For grinding:
Coconut 1/4cup grated
Uluthamparuppu. 1tspoon
Dhaniya 2 tablespoon
Jeera 1tablespoon
Red chillies. 8 nos
Kata perungayam small piece
Vellam. One big piece
Tamarind. Small nellikkai size
Turmeric powder 1tspoon
Salt to taste
Oil 2 table spoon
Mustard seeds. 1 tspoon
Karuveppilai few leaves for seasoning
Procedure
Soak tamarind in water and squeeze the purée and keep it aside.
In a Kadai fry uluthamparuppu, dhaniya, jeera, red chillies in a little oil when it is fried, add the coconut to it and fry it. After cooling it grind it into smooth paste. In another Kadai add 2 tablespoon of oil and add the chundakkai to it and fry it till it is sautéed thoroughly (Nanna vathakkanam). Then add the tamarind extract to it. Add turmeric powder, perungayam, salt and the vellam to it. In sim fire boil it till the pacha vasanai vanishes. Add the ground paste to it and cook till oil separates from it. Add a cup of water to make it into the required consistency. Boil it for two minutes. Season the KOOTTU with mustard seeds and karuveppilai. This KOOTTU will have a slight bitter taste like pavakkai. But it is good for health.
Shared by : Girijamani Lakshmanan
Dated : 23/01/2015
Traditional recipe learned from my Mother-in-law
Pacha Chundakka. 1 small cup. (Fresh ones) Slit the chundakkai with a knife.
For grinding:
Coconut 1/4cup grated
Uluthamparuppu. 1tspoon
Dhaniya 2 tablespoon
Jeera 1tablespoon
Red chillies. 8 nos
Kata perungayam small piece
Vellam. One big piece
Tamarind. Small nellikkai size
Turmeric powder 1tspoon
Salt to taste
Oil 2 table spoon
Mustard seeds. 1 tspoon
Karuveppilai few leaves for seasoning
Procedure
Soak tamarind in water and squeeze the purée and keep it aside.
In a Kadai fry uluthamparuppu, dhaniya, jeera, red chillies in a little oil when it is fried, add the coconut to it and fry it. After cooling it grind it into smooth paste. In another Kadai add 2 tablespoon of oil and add the chundakkai to it and fry it till it is sautéed thoroughly (Nanna vathakkanam). Then add the tamarind extract to it. Add turmeric powder, perungayam, salt and the vellam to it. In sim fire boil it till the pacha vasanai vanishes. Add the ground paste to it and cook till oil separates from it. Add a cup of water to make it into the required consistency. Boil it for two minutes. Season the KOOTTU with mustard seeds and karuveppilai. This KOOTTU will have a slight bitter taste like pavakkai. But it is good for health.
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