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April 15, 2019

Plantain and Yam Eriseri - Vazhaikkai SenaiKizhangu Eriseri

Plantain and Yam Eriseri - delicious side dish for your lunch with plantain and yam. There are few different ways to cook this eriseri, but I like this method. I learned this version from my relative Sudha aunty from Nagercoil. She taught me many of her traditional Nagercoil dishes with important tips and tricks.

Plantain and Yam Eriseri - delicious side dish for your lunch with plantain and yam. There are few different ways to cook this eriseri, but I like this method. Making eriseri is simple. Cut both the vegetables uniformly and cook the vegetables until soft, then add the grounded coconut pepper masala. The grated coconut is ground along with black peppers, cumins and small onions. After adding the coconut paste, let the curry simmer for 10 minutes or until it blends well with the vegetables. Next, a tablespoon of powdered jaggery is added to the curry to enhance the taste. Then a handful of fresh grated coconuts is fried well in the coconut oil until brown and added to the dish.

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April 09, 2019

Maravalli Kizhangu Adai - Tapioca Dosa

Maravalli Kizhangu Adai - a traditional tiffin made with rice, chana dal, urid dal and maravalli kizhangu (tapicoa). A wonderful breakfast dish to make at home for your weekends. It's packed with great flavors from small onions, red chillies, asafoetida and curry leaves. The whole family will enjoy this adai.

Maravalli Kizhangu Adai - Tapioca Dosa - Maravalli Kizhangu Adai - a traditional tiffin made with rice, chana dal, urid dal and maravalli kizhangu (tapicoa). A wonderful breakfast dish to make at home for your weekends. It's packed with great flavors from small onions, red chillies, asafoetida and curry leaves. The whole family will enjoy this adai. To keep this adai quick and easy, try to soak the rice and dals in ahead of time because you can easily grind it either in a mixer jar or in a grinder. Grinding the batter in a wet grinder will give you a soft adais when compared to the mixer jar. The maravalli kizhangu (tapicoa) are sliced thinly and then grounded along with the dals. Try to use fresh, maravalli kizhangu (tapicoa) for this adai. Usually maravalli kizhangu stays good at room temperature for 1 or 2 days only. If you have time, I recommend to use chopped small onions because it gives a nice taste to the adai. The consistency of the batter should be medium thick so that you will get a crispy adai. My Grandma always tells me, that the batter for the adai should not be too thick because it will take more time to cook and your adai won't be soft and crisp. Also pour just one and a half ladle full of batter and spread it thinly. You can use gingely oil or coconut oil for cooking. After flipping the adai place a tablespoon of butter and then serve it.

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