Aadikkool

Today it’s going to be Chettinad special; I learnt this recipe from my friend’s mom, when I first tried this it tasted like heavenly as soon as we finish our dinner my hubby said make a note of the recipe. One of the healthy snack for kids even though I had hard time to feed this to my kids.

Aadikkool is one of the main foods in chettinad for all occasions; they use to serve this at the last meal of any function. Like we use to celebrate wedding for 2 days at the end of the second day this aadikkool will be served and which indicates the function is over. Thanks Susheela aunty for teaching this wonderful recipe and it became our all time favorite.

Ingredients:

Urad dhal flour	½ cup
Ghee	½ cup
Jaggery	¾ cup
Water	2 cup

 

Directions:

1. Dry roast the urad dhal until light brown and nice aroma comes out. Allow it to cool.
2. Grind that to fine powder using mixe and sieve the flour and measure it.
3. Add jaggery and water in a sauce pan and start to cook until the jaggery dissolve.
4. Mean time heat ghee in a stick pan, once the ghee is hot add the flour all at once and cook for few minutes.
5. In this time jaggery water will start to boil, now turn off that and filter the jaggery syrup into flour and mix well without any lumps. Cook for few minutes or until it start to leave the sides of the pan.
6. Serve hot with little ghee on top.

Tips:

• No need of any string consistency just allow the syrup to boil once, if you feel its hard to cook both simultaneously. Prepare the syrup filter and put that in low flame. But don’t leave for longtime.
• When adding the sugar syrup to flour it will bubble so be careful when doing this.
• If you drop a small portion of aadikkool in water, if you can able to roll using your fingers then it’s done.
• I used half ghee and half oil but the original recipe was done with ghee.
• I haven’t tried with store bought flour.

 

Katharikai Curry / Eggplant Gravy

For the second day of wedding occasion theme I choose Sri Lankan food, I have a Sri Lankan neighbor when ever she arrange a party there will be Eggplant gravy in here food list. When I was asking her about this dish I came to know this is one of their important dish in wedding, I tried first but it didn’t taste like one I tasted in here place. For the second time I got the recipe from here and tried it came out well even she approved it, thanks Sri Theevi for sharing your recipe.

 

Poricha Katharikai Curry (Deep Fried Eggplant Gravy) as the name says this gravy is made out of tamarind water, coconut milk and some spice powder and finally need to add deep fried eggplant. It can be served with rice, puttu and idiappam.

Ingredients:

Eggplant (Chinese)	2 big
Onion chopped	½ cup
Garlic	4 pods
Mustard seeds	¼ tsp
Fenugreek seeds	¼ tsp
Chili powder	2 tsp
Coriander powder	1 Tbsp
Tamarind paste	1 tsp
Turmeric powder	¼ tsp
Coconut milk	3 – 4 Tbsp
Curry leaves	few
Oil	2 Tbsp + Deep fry
Salt	as per taste
For Spice Powder:
Fennel seeds	1 tsp
Cinnamon	1 inch
Clove	4
Cardamom	1 small

 

Directions:

1. Cut the eggplant length wise (2 inches) and ¼ - ½ inch thickness; soak in water with a pinch of salt until needed (this avoids turning brown).
2. Heat oil in a frying pan, squeeze the eggplant and dry using paper towel or kitchen towel and deep fry until brown. Remove the excess oil using paper towel. Deep fry the garlic also in same oil (until you see brown spots).
3. Heat 2 tablespoon of oil in pan, splutter mustard seeds and fenugreek seeds then add chopped onion few curry leaves sauté until golden brown.
4. Add tamarind paste with 2 cups of water and allow it to cook, when it starts to boil add chili powder, coriander powder, turmeric powder and salt.
5. Cook until the raw smell of tamarind goes and the gravy should be thick, in this stage add coconut milk and allow it to boil once add fried eggplant and garlic, give a gentle stir to mix everything together.
6. Dry roast the ingredients of spice powder and ground that to fine powder using mortar add ½ tsp of this powder to the gravy and turn it off.

Note:

• Instead of deep frying you can bake them, but the traditional method is deep frying it adds taste too.
• To remove excess oil from fried eggplant, cover the eggplant with paper towel and place some weight on top change the paper couple times. This helps to remove most of the oil. If you don't remove the oil properly then the gravy will be oily.
• You can add another teaspoon of coconut milk if you feel tangier. Instead of coconut milk you can add regular milk again coconut milk enhances the taste.
• Curry will turn thick after cooling so cook accordingly, if you feel it’s very thick add boiling water and a pinch of salt for adjusting the desired consistency.
• If you have Sri Lankan chili powder add that instead of chili powder and coriander powder.
• For best taste use home made chili powder and coriander powder.
• When deep frying open windows it use to smell strong.

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