Preparation Time: 20 minutes
Cooking Time: 30 to 45 minutes
Ingredients Required:
1. Arisi Maavu- ½ kilo
2. Ulutham Podi- 150gms
3. Butter - 100 gms
4. Seeragam or Karuppu Ellu - 2 teaspoons
6. Salt-To taste
7. Thengai Paal- 1 cup (Optional)
8. Refined Oil- 1 kilo
Procedure:
· To prepare ulutham podi, you need 200 gms of muzhu ulutham paruppu, which you have to dry roast in a pan and grind nicely in the mixer. Sieve this (in a challadai) and you get a fine textured ulutham podi.
· Arisi maavu, you can use readymade flour which you can procure from the near by shops.
· Mix all the ingredients namely, arisi maavu, ulutham podi, butter, seeragam or ellu, perungayam, salt and water (along with or without thengai paal).
· Let this dough be semi solid in consistency, in order to facilitate easy squeezing through then kuzhal achu or naazhi as we call it.
· Take a handful of this mixture, put it in the achu and squeeze it over the oil in a round manner and in clockwise direction. You can fry 3 to 4 pieces at a time if your bandli is big.
· Fry them till you get a nice golden brown color; also the sound of frying becomes nil when the then kuzhals are cooked completely.
· Yummy then kuzhals are ready and this is an ideal DEEPAVALI SNACK which people of all age groups like and also harmless.
NOTE:
ü Thengaipaal is added to give a sweet taste and added crispiness.
ü Only if you like ellu go for it, otherwise my choice would be seeragam.
ü Achu, you get it all vessel vendor shops and choose one that will give a nice shape and size.
ü This is a popular chettinad snack and also called as murukku
ü We can also use Pulungzhal arisi but you should take the pains to grind it nicely in a grinder.
ü Ulutham podi is also available in ready made packs in departmental stores.
Tamil Equivalents:
1. Arisi Maavu- Rice Flour
2. Muzhu ulutham paruppu- Urad dal
3. Ulutham Podi- Urad dal powder
4. Seeragam- Cumin seeds
5. Karuppu Ellu- Black Til
6. Perungayam- Asofoetida
7. Thengai Paal- Coconut milk
8. Challadai- Sieve
9. Achu- Gadget used to squeeze the mixture inside the oil
10. Pulungzhal arisi- Par boiled rice
No comments:
Post a Comment