Kummayam | Chettinad Aadi Kummayam

by Divya's Nalabhagam on Tuesday, July 25, 2017 in aadirecipes, Sweets

How to make traditional Chettinad Kummayam recipe or Aadi kummayum recipe

Kummayam also called Aadi kummayum is a very traditional Chettinad sweet recipe made during the Tamil month of Aadi.It is very easy to make and is served as prasadam .Moreover it is also given to girls who attain puberty to strengthen the bones.

How to make traditional Chettinad Kummayam sweet recipe or Aadi kummayum recipe

Ingredients

Urud dhal -1 cup

Green gram dhal-1/4 cup

Raw rice-1 tbsp

Jaggery-1 1/2 cups

Ghee -4 tbsps

Method-

Dry roast the dhals and rice seperately and grind to fine powder seive and again grind the flour. This flour is called kummayum maavu.

Transfer the flour to a vessel add required water and make it to batter consistency.

Dissolve the jaggery in water and bring it to a boil, strain it to remove impurities set aside.

Now heat a kadai or pan add ghee then the flour mixture and jaggery,keep stirring continuously to prevent lumps.

Add ghee in between.

Once everything blends well together and thickens remove from fire. Serve.

Maavilakku | Maa Vilakku Maavu

Divya's Nalabhagam aadirecipes ,

Maavilakku | Maa Vilakku Maavu

by Divya's Nalabhagam on Tuesday, July 25, 2017 in aadirecipes

Maavilakku | Maa vilakku maavu recipe

How to make traditional maavilakku recipe or maa vilakku maavu recipe

Maavilakku is an edible diya / lamp made using rice flour and jaggery during the Tamil month of Aadi especially on aadi sevvai (Tuesday)or aadi velli (Friday) or during the month of Puratasi .

Ingredients

Raw rice-1 cup

Jaggery-1 cup

Ghee-2 tbsps

Method

👉Wash and soak the raw rice for 1 hour.

👉Drain water completely and dry the rice in shade by spreading it in a clean cloth/towel for 45 mins.(Note: The rice should have very little moisture).

👉Grind it to fine powder,seive and again grind the flour.

👉Transfer the rice flour to a vessel.

👉Now grind the jaggery just once using the pulse or whip button in your mixie .

👉Add the jaggery to the rice flour and mix well .

👉Knead it to a soft dough by adding ghee/gingelly oil.

👉Now make a pit in the centre .Pour ghee in the middle add wick and light the lamp.

Pavakkai Murungaipoo Poriyal | Bittergourd Drumstick Flower Stir-fry

Divya's Nalabhagam poriyalvarieties ,

Pavakkai Murungaipoo Poriyal | Bittergourd Drumstick Flower Stir-fry

by Divya's Nalabhagam on Thursday, July 13, 2017 in poriyalvarieties

How to make pavakkai murungaipoo poriyal or bittergourd drumstick flower stir-fry

One of the most healthiest and easiest poriyal (stir fry )variety made with bittergourd and drumstick flowers (murungaipoo).

Pineapple Gravy

Divya's Nalabhagam Sidedish ,

Pineapple Gravy

by Divya's Nalabhagam on Thursday, July 06, 2017 in Sidedish

How to make pineapple gravy

An delicious gravy variety made with pineapple.This gravy is very similar to Karnataka's famous dish called Pineapple Gojju but here the masala used is different( this is my family's version).
Try it and enjoy the super tasty and healthy dish.

Ingredients

Pineapple-1 medium sized cut into small cubes.
Turmeric Powder-1/4 tsp
Kashmiri chilli powder-1/2 tsp(optional)
Jaggery-1 tbsp
Salt to taste
Mustard seeds-1/2 tsp
Urud dhal-1/2 tsp
Red chillies-1 no
Oil-1 tbsp
Curry leaves and coriander leaves few

Grind together

Grated coconut-4 tbsps
Dhaniya seeds-2 tbsps
Red chillies-8 nos
Til(Ellu)-2 tbsps
Cumin seeds-1 tsp
Peppercorns-1/2 tsp
Cloves-2 nos
Fenugreek-1/4 tsp

Method

Dry roast all the ingredients given for grinding and grind them to fine paste and set aside.

Heat oil in a kadai add mustard seeds,urud dhal, red chilly ,curry leaves and saute until the dhal changes

to golden brown colour.

Now add the pineapple pieces, turmeric powder ,little water and allow the pineapple to cook well.

Once the pineapple becomes soft add the jaggery, masala paste , Kashmiri chilly powder, salt and mix well allow the gravy to thicken.

Garnish and serve hot with idli,dosa,poori, chappati ,rice
etc.

Preparation Time-20 mins
Serves-4

Note
I have added Kashmiri chilly powder for colour .
Adjust the spiciness according to your taste.