Porichcha kUttu

As already wrote, sAmbAr as well as paruppu rice, poDi rice, thuvaiyal rice, chithrAnnam and vatral kuzhambu rice go well with porichcha kUttu and appLam. I am taking up the recipes for porichcha kUttu in this section.

Porichcha kUttu (Normal)

To serve: 3 Preparation time: 30 minutes   Shelf life: 1 day  

Ingredients 

 

Cut Vegetable like carrot, chou chou, brinjal,

Ash gourd, pumpkin, potato, radish, snake

gourd, coriander leaves, bottle gourd,

beet root, clustered beans, French beans,

beans, yam, cabbage, cauliflower, banana

flower, banana stem etc

Green gram dAl

Cumin seeds

Chilli powder

Turmeric powder

Fresh coconut oil

Mustard

Refined oil

Black gram dAl

Curry leaves

Salt

Sugar

 

 

150 gms

 

 

 

 

 

½ cup

1 tsp

1 tsp

½ tsp

1 tsp

1 tsp

2 tsp

1 tsp

10

to taste

½ tsp

Method

Cook the vegetables well after cutting them into medium dices with dAl, salt, turmeric powder sugar and sufficient water in a vessel. Remove from the fire. Now place the cumin seeds as well as the chilli powder on the surface of the cooked vegetables. Take oil in a kaDAi and add black gram dAl, mustard and curry leaves. After they become golden brown, just drop this hot seasoning over the cumin seeds cum chilli powder so that they are fully covered by it. Mix well. Add the fresh coconut oil.

 

Koththamalli porichchakUttu

Note

1. I do not add sugar to the kUttu prepared from sweet vegetables like carrot and beet root.

2. Those who do not want chilli powder can replace it by green chilli or red chilli pieces while preparing seasoning.

Araiththu vitta porichcha kUttu

Variety 1

In the above normal kUttu, omit the chilli powder but make a coarse powder out of fresh/shredded grated coconut (3 tbs), pieces from 2 small green or red chillies and 1 tsp cumin seeds and add it to the boiling vegetables. Remaining procedure is the same as above.

Variety 2

We use black gram dAl (1tsp), coriander seeds (½ tsp) and 2 small red chillies, fry them in oil with a small piece of asafoetida. Then these are added to the grated/shredded coconut with 1 tsp cumin seeds and made into a coarse powder.  Rest of the procedure will be as above. If asafoetida powder is used, then it need not be fried but can be added directly to the boiling vegetables one minute before the kUttu is removed from the fire. Here no coconut oil should be added.

MiLagEsium

Here we use clustered beans (koththavarai), French beans (avaraikkAi), brinjal, yam (sEnai), colocasia (sEmbu) for this variety.  We take everything as in Variety 2 omitting the coriander seeds, chillies and asafetida but take 1 tsp black pepper and 1 tsp coconut oil. The procedure of frying, coarse powder etc is the same as in Variety 2. Instead of asafetida, we add coconut oil to the kUttu after it is removed from fire.

Note

Normally people add water to make coarse paste for all types of ariaththuvitta preparations while making masAlA but I do not use water but directly grind the ingredients coarsely.  This makes a clear kUttu.

Here is the glossary for the special words used in this posting 

Thamizh English Hindi
SEppangkizhangu Colocasia arabi
SEnaikizhangu Yam SUran
Malayalam Telugu Kannadam
ChEmbu ChEmathumbA SAmagaddE
ChEna Kandha gaddA SuvarNagaddE

Today’s special Tips

1. If the excess drained water after boiling vegetables is smelly as that from radish, cabbage etc., do not throw them away as it is nutritious. You may use them back for their kUttus and curries.

2. Banana flower can be used to prepare porichcha kUttu and puLikkUttu in addition to curry and paruppu usili. It is one of the vegetables used to prepare a lot of items.

3. When cleaning glass and crockery add a handful of salt and then rinse with water to get it sparkling clean. In the same way you can remove tea/coffee stains from cups by wetting the cup and rubbing some salt and then washing. To remove stains from plastic ware, dip them in hot water with one cup of bleach. Take them out after a while and clean them as usual. They will shine clean.

4. If by chance utensils stick together due to moisture in between them and outside air pressure when kept one inside the other, just put them in hot water for a few minutes and then pull them apart.

5. If you have burning sensation after handling green chillies, keep your hand inside ice cold water for some time. If the sensation is still there, wipe the hand dry, apply some coconut oil and hold for a few minutes. Then wash your hand with soap. If you eat anything very hot and have burning sensation just keep a tsp of sugar over your tongue for a few minutes. You can also keep sour curd in the mouth in place of sugar.

6. Smear a little oil along the rim of the vessel in which you boil milk. It won’t cross the rim and spill over.

7. Sometimes you may face a situation whereby a splinter in the wooden board, vegetables, fruits or groceries enters your skin. Before removing them using tweezers or a sharp needle, and avoid its painful removal, thus, place scotch tape over the splinter and then pull it off. Scotch tape removes most splinters painlessly and easily.

 

Advertisements

Comments are closed.

%d bloggers like this: