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Showing posts with label CHETTINAD RECIPES. Show all posts
Showing posts with label CHETTINAD RECIPES. Show all posts

February 28, 2023

Mullangi Kuzhambu | Chettinad Mullangi Masala Kulambu | Radish Kara Kuzhambu

Mullangi masala kuzhambu

Here is an yummy and tasty Chettinad style masala kuzhambu adding Radish /Mullangi. This mullangi masala kuzhambu is a great replacement for my usual mullangi sambar, mullangi poriyal and mullangi chutney. We all loved it.

Radish has amazing health benefits. It is rich in antioxidants, calcium and potassium. Helps to treat Jaundice, Osteo arthritis, respiratory disorders etc. But whenever we cook Radish at home, its funky smell dominates the entire house. Many people hates Radish just because of this bad odour. So I usually saute the radish in little oil for few minutes before cooking in a pressure cooker while making sambar or poriyal. It helps to suppress the smell to some extent.

In this Chettinad style masala kuzhambu, the addition of spices overcomes the dominating mullangi smell and it takes the kuzhambu to the next level both in taste and flavor. In my house, Sendhil doesn’t like kurma based kuzhambu recipes for rice. Surprisingly he loved this kulambu a lot. Thanks to Sharmilee for this wonderful recipe. I am sure, I will include this kuzhambu in my regular lunch menu and make it often.

Friends, do try this Mullangi masala kuzhambu if you haven’t tried it so far. You will love it for sure. For variations, you can use chow chow, Knol khol, ridge gourd, brinjal, drumstick and even potato instead of radish. Now lets go to the recipe with a video.

Mullangi kuzhambu


Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Cuisine: Chettinad
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

To temper
  • Cooking oil - 1 tbsp
  • Cinnamon - 1 inch
  • Bay leaf - 1
  • Fennel seeds - 1/4 tsp
  • Radish - 3
  • Small onion - 10 to 15
  • Garlic - 10 cloves
  • Curry leaves - few
  • Red chilli powder - 3/4 tsp
  • Coriander powder - 1 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To saute and grind
  • Cooking oil - 1 tbsp
  • Big onion - 1
  • Tomato - 1
  • Fennel seeds - 1/2 tsp
  • Grated coconut - 1/4 cup
  1. Wash and peel the skin of Mullangi / Radish. Chop into round slices. Set aside.
  2. Wash and peel onion, garlic. Heat oil in a kadai. Saute onion, tomato.
  3. Grind it along with coconut and fennel seeds to a smooth paste. Set aside.
  4. Heat oil in a pressure cooker. Saute Cinnamon and bay leaf. Saute onion, garlic and radish slices.
  5. Add red chilli powder, coriander powder and saute for a minute. Then add ground tomato paste and required water.
  6. Lastly add the salt. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  7. You can see a layer of oil floating on top. Check the consistency. If its watery, boil for sometime.
  8. Garnish with coriander leaves and serve with plain rice. 
  • Wash and peel the skin of Radish / Mullangi. Slice into thin roundels. Wash and peel small onion, garlic cloves. Set aside.

  • Heat oil in a kadai. Saute onion, tomato till mushy. Take them in a mixie jar. Add grated coconut, fennel seeds and grind everything to a smooth paste. Set aside.
  • Mullangi kuzhambu
  • Heat oil in a pressure cooker base. Add cinnamon and bay leaf. Saute onion, garlic cloves and Radish slices. Saute for a minute.

  • Add turmeric powder, red chilli powder and coriander powder. Add the ground tomato paste, salt and mix well. Saute for a minute. Add required water and pressure cook everything for one whistle in low flame.
  • Mullangi kuzhambuMullangi kulambu
  • Open the cooker after the steam is released naturally. When you open the cooker, radish will be cooked well and you can see a layer of oil floating on top of gravy. Check the consistency and add more water, boil for a minute and garnish with coriander leaves. Serve with plain rice. Enjoy !Mullangi kulambu


  • Adjust the quantity of spice powders as per your taste.
  • You can skip fennel seeds while sauting onion garlic.
  • Use small onions for best taste and flavor.
  • Saute Radish along with onion and garlic. It helps to reduce the raw smell of Radish while cooking.

Try this easy, yummy, one pot Mullangi masala kuzhambu and enjoy with some poriyal and papad.

Mullangi kara kuzhambu

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June 26, 2019

Chettinad Vegetable Biryani Recipe

chettinad veg biryani
Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad.

Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes too !

chettinad vegetable biryani

Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe

Cuisine: Chettinad
Category: Biryani recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Steamed rice / Puzhungal arisi - 1 cup
  • Cooking oil - 2 tbsp
  • Ghee - 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Bay leaf - 1
  • Black stone flower - 1
  • Fennel seeds – 1/2 tsp
  • Big onion - 1 (sliced or finely chopped)
  • Green chilli - 3 to 4
  • Ripe tomato - 1
  • Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas)
  • Turmeric powder – 1/2 tsp (optional, I used it)
  • Water - 2.25 cups
  • Salt - as needed
To Grind - Paste 1
  • Mint leaves - a handful
  • Garlic cloves - 10
To grind - Paste 2
  • Grated coconut - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  1. Wash the rice. Wash the vegetables and chop into small pieces.
  2. Grind paste 1 and paste 2 separately.
  3. Heat oil + ghee in a pressure cooker.
  4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
  5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
  6. Add paste 2 and saute for few minutes. Add water and washed rice.
  7. Mix gently and pressure cook in low flame for one whistle.
  8. Open the cooker and fluff the rice gently. Serve with raita !

  • Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes.

  • Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf.
  • chettinad vegetable biryani recipe
  • Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato.

  • Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute.
  •  chettinad vegetable biryani  
  • chettinad vegetable biryani

  • Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil. chettinad vegetable biryani
  • chettinad vegetable biryani

    • Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita ! chettinad vegetable biryani  chettinad vegetable biryani


    • Adjust the quantity of green chilli as per your taste. I made medium spiced biryani.
    • You have to grind the paste 1 and 2 separately.
    • For variations, you can grind green chilli along with garlic and mint leaves.
    • You can also use basmati rice or seeraga samba / jeera rice for more flavor.

    Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 
    chettinad vegetable biryani

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    January 18, 2019

    Kavuni Arisi Recipe – Chettinad Kavuni Arisi Sweet Recipe – Black Rice Recipes

     Kavuni arisi recipe
     Kavuni arisi is a popular sweet recipe in Chettinad region. It is served in all Chettinad wedding feast. Kavuni arisi is prepared with black rice / Karuppu arisi (Oryza Sativa). It can be prepared with red rice/ Sigappu arisi too. Kavuni rice sweet is an easy recipe. Just wash and soak black rice, pressure cook it. Mix with sugar and coconut. Enjoy, its that simple and easy to make. Black rice is also known as purple rice, sticky rice in India. 

    Black rice is completely different from brown rice and white rice. Its a popular rice variety in Myanmar, Burma. They call it as Chak-hao. It tastes chewy and slightly hard. Black rice is considered as a super food. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. It has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. 

    Black rice is also a good source of iron, vitamin E, fiber and antioxidants. It is suitable for preparing dessert, porridge, pongal, idli, dosa and some traditional Chinese black rice cake, bread and noodles. During our recent trip to Karaikudi, people told Chettiars used to bring black rice, burma teakwood and much more by trading all over the world in olden days. 

    Nowadays good quality black rice is cultivated in pudukkottai, karaikudi region and is supplied all over Tamil nadu. You can get it online or from any organic millet shops. I bought this black rice, hand pounded rice ( Kaikuthal arisi) and bamboo rice (moongil arisi) from a shop in front of Green park restaurant in Palani road, Kottapatti – Dindigul.

    This is the first time I am using black rice. So I went through many websites and watched YouTube videos for cooking this rice perfectly. I also asked Viji akka from Chettinad for Kavuni arisi recipe mainly the rice water ratio and the quantity of sugar, coconut. Based on her traditional family recipe, I tried it twice and made a perfect kavuni arisi sweet. I noticed two things in this recipe. One, black rice is basically hard and wild. So it should be soaked for a minimum of 6 hours to cook well. I soaked overnight, nearly 12 hours. 

    Secondly, it takes more water to cook no matter about cooking in an open pot or in a pressure cooker. It takes 1:4 rice water ratio. You should cook till the white part comes out from the red bran. So cooking time varies as per the rice. Old rice takes more water and more time to cook whereas new rice consumes less water. Based on the age of rice, water quantity and cooking time varies. 

    Quantity of sugar can be varied as per your taste. Usually it is 1:1 ratio of rice and sugar but I felt its too sweet. So I used 1:3/4 ratio. There is no need to cook the rice after adding sugar and coconut as per Viji akka’s recipe. But I saw many versions with variations in the basic kavuni arisi recipe. However you make it, its a tasty indulgence ! If you are conscious about using sugar, you can always add Karupatti / Palm jaggery or jaggery. Just powder them and add it. 

    Ok, lets see how to make Chettinad special Kavuni arisi recipe with step by step pictures.

    Check out more Chettinad special recipes !

    Kavuni arisi recipe

    Kavuni arisi recipe

    Kavuni arisi recipe Chettinad special sweet - Kavuni arisi using black rice, sugar and coconut.

    Cuisine: Chettinad
    Category: Sweet
    Serves: 4
    Prep time: 8 Hours
    Cook time: 20 Minutes
    Total time: 8 Hours 20 Minutes

    1 cup = 250ml
    • Black rice / Kavuni arisi - 1/2 cup
    • Water - 2 to 2.5 cups
    • Sugar - 1/2 cup (I used 1/3 cup)
    • Grated coconut - 1/2 cup
    • Ghee - 1 tbsp
    • Cashew nuts – Few
    • Cardamom powder – 1/2 tsp (optional)

    How to make kavuni arisi - METHOD

    • Wash the black rice / Kavuni arisi twice or thrice to remove the dust. Soak overnight (12 hours) or minimum 6 hours. Use clean water to soak. 
    • In a pressure cooker base, take 2.5 cups of water. Add the soaked kavuni arisi along with remaining water. Pressure cook in very low flame for 5 to 6 whistles till the rice becomes mushy.  Switch off the flame. 
    • After cooking, you should be see the white part and red bran separately. It is cooked soft but it tastes mildly chewy and hard. Do not panic.  Quantity of water and number of whistles to pressure cook depends on the age of rice. (Old rice takes more water whereas new rice takes just 2.5 cups of water for 1 cup of rice. Similarly old rice takes more time to cook than new ones).
    Kavuni arisi recipe
    • After the steam is released, open the cooker. You will find a layer of water. Just mash the rice with a ladle. Drain the excess water and reserve it. Add sugar, grated coconut and cardamom powder (optional) in fire OFF.  No need to keep the flame on while adding sugar. As soon as you add sugar, it will melt and mixture becomes watery. But it will thicken as it cools down.   
    • If you feel its too thick you can add the cooked, reserved water to adjust the consistency. Suppose if its too watery, you can boil till thick. But the traditional kavuni arisi recipe doesn't call for cooking after adding sugar and coconut. 
    Kavuni arisi recipe
    • After mixing the rice, sugar and coconut, check for the taste. Add more sugar if needed. Lastly add cashew nuts roasted in a tbsp of ghee. Serve warm or cold. Enjoy !
    Kavuni arisi recipe
    • Cardamom powder is optional. You can skip it to enjoy the flavor of black rice.
    • Black rice takes more time to cook than white rice and brown rice. So cook in low flame for more whistles.
    • There is no need to cook the rice after adding sugar and coconut. Just mix them and serve immediately.

    Try this yummy Chettinad special Kavuni arisi recipe. You will love it !
    Chettinad Kavuni arisi recipe
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    October 29, 2018

    Chettinad Thenkuzhal Murukku Recipe - White Thenkuzhal Murukku

    Chettinad thenkuzhal recipe
    Chettinad style thenkuzhal murukku recipe was in my try list for years. Recently I had a 2 days trip to Karaikudi, Pillayarpatti and Kundrathur. I visited Karaikudi just to enjoy Chettinad special food. We stayed in Chidambara vilas, heritage resort and had a good time exploring places in Karaikudi. I had Chettinad special vegetarian lunch at The Bangala and enjoyed their food thoroughly. I went to the most popular Soundaram aachi snack shop and bought all the snack items worth Rs.1500. 

    Among the snacks I tasted, I loved this Chettinad thenkuzhal and seepu seedai. I couldn’t meet Soundaram aachi but I got the recipe and details from the workers. I came to know Chettinad people use IR20  C. R Pachai arisi (Cut vellai pacharisi) for making this thenkuzhal/murukku. They add ghee and roasted urad dal powder to the processed rice flour and make this thenkuzhal. They use a 3 holed murukku mould for shaping it. I enquired them and bought the same from shops in Koppudai Nayaki amman temple street( Bazaar street) in Karaikudi. Here is collage of pictures of  IR20 raw rice, thenkuzhal murukku press, Soundaram snacks shop and their products. But I did not try Soundaram aachi's recipe instead I followed the authentic Chettinad thenkuzhal murukku recipe without butter or ghee and tried it.

    I referred Solai aachi's thenkuzhal murukku maavu post for the ratio of raw rice and urad dal. Murukku came out super white in color even without using Vanaspati, butter or ghee. Generally Chettinad people make murukku maavu by grinding raw rice and roasted urad dal. They just wash the rice, dry under the shade for a day. Dry roast the urad dal till hot and grind both rice and dal in a flour mill. They store this murukku maavu and make thenkuzhal whenever needed. As we are not using butter or ghee, this murukku would be crunchy and slightly hard to bite. It doesn’t have a melt in mouth texture. You should have a strong teeth to munch this murukku😀. 

    Its taste will remind the olden days thenkuzhal recipe which our granny's used to make without butter. To make soft murukku, you can add melted butter or ghee but the color of this murukku may change. Finally its your choice of making this murukku with or without butter. Similarly you can try the same recipe with store bought idiyappam flour but results may vary slightly.  Friends, do try this easy, yummy Chettinad thenkuzhal recipe for this Diwali and enjoy ! Lets see how to make Chettinad murukku recipe with step by step pictures.

    Here is a collage of our stay at Chidambara vilas, heritage resort along with its Chettinad special breakfast.
    Chidambara vilas, Karaikudi

    Chettinad thenkuzhal murukku recipe

    Chettinad Thenkuzhal Recipe

    Chettinad Thenkuzhal Recipe

    Chettinad Thenkuzhal Recipe - White murukku recipe without butter or ghee.

    Cuisine: Chettinad
    Category: Snacks
    Serves: 15 nos.
    Prep time: 180 Minutes
    Cook time: 5 Minutes
    Total time: 185 Minutes

    1 cup - 250ml
    • Raw rice / Pacharisi ( IR20 ) – 1 cup ( Maavu arisi)
    • White urad dal – 1/4 cup + 1 tbsp
    • Salt – as needed
    • Ghee – 1 tbsp (Optional, I dint use)
    • Water – to knead the dough
    1. To make Chettinad thenkuzhal murukku maavu, wash and soak raw rice in water for one hour.
    2. Drain the water completely. Spread in a white cloth. Dry under the shade for one day or two.
    3. After the rice is completely dry, grind to a fine powder. Sieve and set aside.
    4. Dry roast white, round urad dal without changing its color till hot. Powder and sieve it.
    5. Add to rice flour, salt, asafetida, melted ghee(If using) and mix well. Add the required water.
    6. Make smooth dough. Heat oil to deep fry. Press and shape the murukku. Drop in oil.
    7. Deep fry both sides till bubbles cease. Remove from oil, drain and store in a box.
    8. Chettinad thenkuzhal is ready. It stays good for a month.
    • Lets prepare Chettinad thenkuzhal murukku maavu as a first step. For this, wash the maavu pacharisi (IR20 raw rice) and soak in enough water for one to 2 hours. Drain the water and spread the soaked rice in a cotton cloth under shade for one day based on the weather.  Do not dry under the sun. Rice should become completely dry. Alternately you can just roast the rice till puffy and grind the rice.
    • Chettinad thenkuzhal murukku
    • After the rice is dry, grind in a mixie to a fine powder. Sieve in a wide plate and grind the coarse ones again till smooth. Repeat until all the rice is ground finely.
    • Chettinad thenkuzhal murukku Chettinad thenkuzhal murukku
    • Dry roast white, round urad dal until hot. Roast it patiently without changing the color. Murukku doesn’t come out white if you roast the dal till golden brown in color. Keep mixing and tossing the dal. When the dal becomes hot, remove from the flame and let it cool down.
    • Chettinad thenkuzhal murukku
    • Grind to a smooth powder. Sieve and add to rice flour. Add salt, hing and melted ghee(if adding). Mix well. Then add required water and make a smooth dough. No problem if the dough is slightly sticky.

    • Fill the murukku press with the dough ( I sealed 2 holes with a cello tape inside and outside). Heat oil to deep fry. Drop a pinch of dough and check the oil temperature. Keep the flame low to medium and squeeze the murukku over the oil directly OR press the murukku in a greased ladle or a sheet as shown in the picture. Then drop in hot oil. You can put 3 to 4 murukku per batch. Cook both sides by flipping it. Cook till bubbles cease completely.
    • Chettinad thenkuzhal murukku
    • Murukku remains white in color if you fry in medium flame by tossing whenever needed. If you have used ghee in the dough, color may change slightly. Remove the murukku from the oil. Drain in a paper towel. Repeat the same in batches. Chettinad thenkuzhal is ready. Cool down the murukku and store in a box. It stays good for a month.
    • Chettinad thenkuzhal murukku
      Enjoy !


    • You can wash the rice, dry under shade and grind in a mill else dry roast the rice till puffy and then grind it. Both works well.
    • Ratio of rice and urad dal is 2.5 :1. Some recipes use 3:1 too.
    • Addition of ghee or butter helps to give soft texture to the murukku but color may not be pure white.
    • If you feel the oil has become too hot, you can switch off the flame and cool down the oil. Then make the next batch.

    Chettinad thenkuzhal murukku is ready to enjoy ! Try this for Diwali and share your feedback with me.

    Chettinad thenkuzhal murukku

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    August 3, 2018

    Aadi Kummayam Recipe – Chettinad Aadi Koozh Recipe

    aadi kummayam

    Aadi kummayam also known as Aadi koozh / aadi kool is a Chettinad special healthy sweet dish that is served in Chettinad marriage functions and other important occasions. Aadi kummayam is prepared with homemade kummayam powder that is prepared using urad dal, moong dal and raw rice. Palm sugar / Karupatti is used to sweeten the kummayam. But some people use jaggery as well. Usually kummayam is given to the young girls who attain their puberty to strengthen the bones. It is served by mixing with sesame oil/ Gingely oil. When I heard about this Kummayam recipe from my friends, I felt it is very similar to my Tirunelveli style ulundhu kali. This year for Aadi special, I wanted to try and share this kummayam recipe in my blog. But I was not sure of the authentic kummayam powder recipe because I found so many recipes with variations in the quantity of ingredients. It was so confusing for me. When I told this to my friend Shalini, she introduced Viji akka who is basically from Karaikudi, Chettinad. When I spoke to her over phone, she shared most of the traditional Chettinad special recipes like Kandarappam, Vellai paniyaram, seepu seedai and Aadi kummayam with proper measurements and details. How sweet ! She also referred few YouTube channels and websites to learn authentic Chettinad recipes.

    Coming to this aadi kummayam recipe, Viji akka told her mom makes kummayam powder in large quantities grinding in flour mill and store it for months. But I made a small batch based on her measures. I also watched Seethai aachi’s kitchen YouTube video for more reference. Though its my first attempt, I felt its so easy to prepare. It came out so tasty too ! Above all, we had a satisfaction of having a very healthy sweet. Lets see how to make Chettinad special aadi kummayam recipe with step by step pictures.

    Do check out my other Chettinad Recipes and AADI MONTH SPECIAL RECIPES !

    kummayam powder

    Aadi kummayam recipe / Chettinad aadi koozh

    Aadi kummayam recipe / Chettinad aadi koozh

    Chettinad special aadi kummayam recipe / aadi koozh recipe

    Cuisine: Chettinad
    Category: Sweet
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    Kummayam Powder Recipe
    • White round urad dal -1 cup
    • Yellow moong dal - 1/4 cup
    • Raw rice / Maavu arisi - 1/4 cup
    Aadi kummayam / Koozh recipe
    • Kummayam powder - 1/2 cup
    • Palm sugar / Karupatti OR Jaggery - 1/2 cup
    • Water - 1.5 cups ( To dilute kummayam powder)
    • Water – 1/4 cup ( to melt jaggery)
    • Ghee – 2 tbsp
    • Gingely oil – 2 tbsp to 1/4 cup (Add while serving)


    1. To make kummayam powder, dry roast urad dal, moong dal and raw rice separately.
    2. Cool and grind to a smooth powder. Sieve and store in a box.
    3. To make Aadi kummayam, take 1/2 cup of kummayam powder in a bowl.
    4. Add water and mix without lumps.
    5. Melt palm sugar adding 1/4 cup water. Strain and add to the kummayam mixture.
    6. Transfer to a kadai and keep stirring till it becomes thick. Add ghee and stir till non-sticky.
    7. Remove and serve it by mixing with gingely oil.


    • KUMMAYAM POWDER : In a kadai, dry roast urad dal till golden in color. Transfer to a plate.
      aadi kummayam
    • In the same hot kadai, dry roast moong dal till golden color with a nice aroma. Transfer it to urad dal plate. Similarly dry roast rice till puffy. Keep it in the same plate along with dals. Let everything cool down.
      aadi kummayam aadi kummayam
    • Grind to a smooth powder. Sieve it. Discard the coarse residue. Store the kummayam powder in an air tight box.
      aadi kummayam
    • AADI KUMMAYAM PREPARATION: To make Aadi kummayam, take 1/2 cup of homemade kummayam powder in a deep bowl. Add 1.5 cups of water. Mix without lumps and set aside. Alternatively you can roast the kummayam powder in 2 tsp ghee till nice aroma wafts through. Cool down and then mix with water to dilute it.
      aadi kummayam
    • In another bowl, take 1/2 cup of broken palm jaggery or jaggery. Add 1/4 cup of water to it. Boil and melt it. Strain the syrup using a wire mesh.
      aadi kummayam
    • Add this syrup to the diluted kummayam powder. Transfer this mixture to a non stick kadai. Mix in medium flame till thick. Add  1/2 tbsp ghee at regular intervals. Mix till the mixture comes together. Total time takes 15 to 20 minutes to reach final stage. 
    • Kummayam will become non-sticky. Wet your fingers slightly and touch the kummayam to check if its non-sticky. Serve hot mixing with gingely oil / sesame oil. Enjoy it as evening snack !aadi kummayam aadi kummayam


    • For variations, you can add less moong dal and raw rice than the mentioned quantity. ie. around 2 tbsp.
    • Adjust the quantity of jaggery based on your taste. Palm sugar / karupatti tastes less sweet than jaggery. So you can add more if you need. Traditionally the ratio of kummayam powder and palm sugar/jaggery is 1:1.
    • Cardamom powder is not necessary.
    • Some people roast the kummayam powder in a tsp of ghee before mixing with water. But I din’t roast it. Its an optional step.
    • Color of aadi kummayam varies as per the jaggery and palm sugar. Pictures shows the one with jaggery. But in the step by step pictures, I used palm sugar. So it looks dark in color. 
    Try this super healthy, Chettinad special aadi kummayam at home and reap its health benefits !
    I added some gingely oil while serving !
    Chettinad aadi koozh recipe

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