Sunday, August 14, 2011

                                                                 Kongu Food ( continued)

**Dal is cooked in different ways  and seasoned with Onions, green chillies, mustard, jeera and curry leaves in a little bit of ghee or oil.

Thata payar and Mocha are mostly cooked with an addition of a vegetable like bringal, drumstick or bottle gourd with little of tamarind extract.

Here is a common dish made in many houses and also considered a specialty during some festivals, It is a combination of Toovar Dal, spices all made into a steamed ball and cooked in sour butter milk, this is an excellent combination with Rice


      Paruppu Urundai  More Kozhambu
You Need

Toovar Dal   1 cup
Dry Red Chilly   3-4 nos
Jeera   1 tsp
Coconut grated   1/2 cup
Coriander seeds 1tbsp
Onion finely chopped   2tbsp
Butter Milk   3 cups
Mustard seeds   1tsp
Oil   2tbsp
Asofoetida   1/4 tsp
Curry leaf   1 sprig
Turmeric powder   1/4 tsp
Salt to taste

DO IT

**Soak the Dal, for an hour then grind with the red chilly, jeera coconut, coriander to coarse semi dry paste adding very little water so you can form a ball with this.
**Steam these balls till cooked and keep aside.
**Heat oil in a kadai, add the mustard when it crackles add the curry leaf, turmeric powder asofoetida saute for a while, add the butter milk mix well and simmer for a while , now add the steamed toovar balls season with required salt let it simmer for a couple if minutes .
**Serve with hot rice and pickle



KONGU NADU

                                                      KONGU NADU

Pulses-
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Kong food is not complete without preparation of pulses, Pulses with Cereals and grains provide the main source of food and energy for many people in this region These pulses are used whole or split. The most common varieties are:-





1- Pigeon Pea-( commonly known as toor/ tuvar Dal in India)



2- Green Gram( commonly called Moong Dal/ pachai payar in
                             tamil)


3- Horse Gram(known as Kollu in Tamil).


4- Lima Beans( known as Val Dal/ Mochai payar in Tamil).


5- Black Gram(known as Urad Dal/ Pottu Ulundu in Tamil),


6- Cow Peas( Known as Thata payar in Tamil)


7- Beans( commonly known as Rajma in India)