Thamizh Festivals XXIII (dIpAvaLi)

 (Contd. from previous session)

MuLLu tEnkuzhal (Muttu Saram)

Ingredients 

 

Bengal gram dAl flour (Chana BESan)

Rice flour

Salt

White sesame (til/eLLu) seeds

Refined Oil

½ cup

½ cup

to taste

1 tsp

to fry

Method

Sieve and mix the flours well with a small ladleful of oil and test for togetherness as described for OmappoDi. Add water, sesame seeds with salt.   Knead well to make tight dough. Make balls. Put each ball in the MuLLu tEnkuzhal press and fry in hot oil. Remember to fry one ring at a time. 

 

A ring of MuLLu tEnkuzhal

Ribbon/OTTu PakkODA

Ingredients 

 

Bengal gram dAl flour (Chana BESan)

Rice flour

Salt

Red chilli powder

Asafoetida

Refined Oil

½ cup

¼ cup

¼ tsp

¼ tsp

¼ tsp

to fry

Method

Sieve the flours and mix with 1 small ladleful of oil and test for togetherness. Knead this with water to make stiff dough. Make balls. Put each ball in the ribbon pakkODA press or in normal press using the ribbon pakkODA plate and fry in hot oil. Remember to fry one ring at a time.

A ring of ribbon/OTTu PakkODA

Mixing the constituents

Before mixing all the constituents that we prepared so far, first take 1 cup of roasted pressed rice (poricca aval) and clean it to remove impurities like sand, dust particles etc. Re-roast if not crispy. If this is not available, buy the raw pressed rice and fry in hot oil, strain excess oil and use. Next fry ½ a cup of groundnuts in oil and keep aside. If you use cashew nut, fry ½ a cup of it in ghI.

  

      Roasted Pressed rice                                 Fried groundnuts

Next you have to fry in a little oil 25 to 30 curry leaves along with 1 tsp turmeric powder and ½ tsp asafoetida and keep aside. In a kaDAi separately roast the 2 tsps of chilli powder with salt to taste under medium flame just for 2 seconds since overheating will blacken the chilli powder.

  

Curry leaves, chilli powder, salt                     dIpAvali Mixture

Having kept ready all the paraphernalia, let us start mixing them for diwALi mixture. Take a big vessel and add all the constituents except the chilli cum salt powder and mix well. Mix chilli cum salt powder now as per taste thoroughly as to coat all the ingredients for uniform taste. Store in an air tight container. Every time you serve shake well and then serve so that the salt settling down after some time gets mixed well. Some add roasted split gram dAl (PoTTukkaDalai) also. If so you can add ¼ cup. Some add the coloured jIrA peppermints. I do not add these.

dIpAvaLi BakshaNams

dIwALi lEhyam

This is made to digest the sweets and savouries with oil in them.

Ingredients: 

Ginger (inji/adrak)

Dry ginger (sukku/sUnT)

Bishop’s Weed (Omam/ajwain)

Clove (grAmbu/lavang)

Black Pepper (miLagu/kAlimirc)  

Arici tippili (pippalmUl)

Cardamom Pods (ElakkAi/elAici)

Turmeric powder(manjaL /haldi)

Jaggery (vellam/gUD) (powdered)          

GhI (nei/clarified butter)

til oil (optional)

50gms

50 gms

1 tbs

10 pcs

1 tbs

2 sticks

3 pcs

½ tsp

150 gms/to taste

1 small ladle  

1tbs 

Method:

Wash and peel the skin of ginger. Cut it into pieces and then grind it with a little water as to extract its juice. Allow the juice to settle for ½ an hour. Decant it then to have the clear ginger juice avoiding the sediment that is nothing but lime.  Crush dry ginger to coarse pieces and powder. Roast it along with Omam, clove, cardamom and black pepper well for about 10 to 15 minutes by stirring in a pan on a medium flame but do not char. Powder them nicely after cooling. Sieve to remove any strands so that only fine powder stays back. This way till you get only fine powder, continue to powder and sieve. Add water to jaggery in a kaDAi and heat till it dissolves. Strain to remove impurities and heat it again so that the syrup becomes thick to 1 string consistency (that is it should not be too thick or too thin). Remember to stir frequently so that jaggery dissolves well and does not stick to the bottom. Add the sieved fine powder of ingredients, turmeric powder and ginger juice. Let them boil well till they turn into a semi solid mass. Add ghee and stir well for 10 minutes as not to allow the contents to stick to the side of the vessel. Put off the flame and allow it to cool. The dIwALi lEhyam is ready. You can preserve it in the fridge. A teaspoon of this after you consume the sweets and savouries will take care of your stomach from their onslaught. 


 

dIpAvaLi lEhyam

(Concluded)

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