Thirunelveli Special "OKKAARAI" (DIWALI Sweet).
Shared by : Nirmala Sivaswamy
Ingredients :-
Moong Dal 1cup
Chana Dal 1cup
Jaggery 2cups
Ghee 3/4 cup
Cashew 20
Coconut 1
Cardamon 8
Salt 1/4 tsp.
Method :-
Wash & Soak both the dals for minimum 2 hrs.Then strain. Grind the dals & salt in d mixi wd no or very littl water.The paste shd b very smooth & thick, shouldnt stick 2 ur hands.Roast d Cashews in ghee. Grate d coconut & roast in ghee till it turns golden colour. Take water in a kadai or idli pot.In a plate or bowl place a banana leaf & put d ground paste on it.Place it in d kadai &cover d kadai.Steam it.Insert a matchstick & if d paste doesnt stick to the matchstick means it is cooked. Take out the paste and put it in a plate and cut it in 4 or 5 pieces. Allow it to cool. After cooling, the paste should not have lumps and should be in a coarse powdered state (Pola pola endru udhirnthu kolavum).
Take approx. half cup water in a kadai. Add jaggery (crushed). When a sweet aroma arises and the foam is formed, add the udhirnthu thool to the jaggery. Add the roasted coconut and cashewnuts and keep on stirring. Add the remaining ghee. Make sure that it doesnt stick to the hand and mix cardamom powder and remove from the stove. OKKARAI Ready smile emoticon
(Coriander Idli Usili & Coconut Curryleaf Chutney)
Shared by : Nirmala Sivaswamy
Ingredients :-
Moong Dal 1cup
Chana Dal 1cup
Jaggery 2cups
Ghee 3/4 cup
Cashew 20
Coconut 1
Cardamon 8
Salt 1/4 tsp.
Method :-
Wash & Soak both the dals for minimum 2 hrs.Then strain. Grind the dals & salt in d mixi wd no or very littl water.The paste shd b very smooth & thick, shouldnt stick 2 ur hands.Roast d Cashews in ghee. Grate d coconut & roast in ghee till it turns golden colour. Take water in a kadai or idli pot.In a plate or bowl place a banana leaf & put d ground paste on it.Place it in d kadai &cover d kadai.Steam it.Insert a matchstick & if d paste doesnt stick to the matchstick means it is cooked. Take out the paste and put it in a plate and cut it in 4 or 5 pieces. Allow it to cool. After cooling, the paste should not have lumps and should be in a coarse powdered state (Pola pola endru udhirnthu kolavum).
Take approx. half cup water in a kadai. Add jaggery (crushed). When a sweet aroma arises and the foam is formed, add the udhirnthu thool to the jaggery. Add the roasted coconut and cashewnuts and keep on stirring. Add the remaining ghee. Make sure that it doesnt stick to the hand and mix cardamom powder and remove from the stove. OKKARAI Ready smile emoticon
(Coriander Idli Usili & Coconut Curryleaf Chutney)
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