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Traditional cooking- Vishal Kalyani

.Chettinad Idiyappa Vathal
Raw rice – 2 litres, Green chilies – 25,Salt – To taste, Asafetida – 1 Teaspoon powdered
Lime – 4

Wash the rice well, dry it and grind the rice and green chilies together. Sieve it in a fine sieve.
Put water in an idly container, cover with and idly plate, put a damp idly cloth over it. When the water boils, spread the flour on the cloth as much as it holds and steam it for 10 minutes. Remove and repeat for remaining flour.

Add the limejuice, asafetida and salt, mix well with little water and in the small Idiyappam press, fill the mix, and press it out into small round shapes on polythene sheets.

Dry for 1-2 days in the sun. Sprinkle water on the reverse side of the sheet and remove the vathal.
Dry them for 3 days. Store in containers when well – dried.
Iyer’s Tomato Pickle” from Kerala

Tomatoes – 1-1/2 kilo/Tamarind – 3 75 gms/Chilli powder – 175 gms
Salt – 200 gms/Asafoetida – size of small lime/Turmeric Powder – 150 gms
Gingelly oil – 1 kilo

Cut the tomatoes and grind in a mixie to a puree consistency

Clean and soak the tamarind, when well soaked, grind it.

Boil the tomato puree, till it becomes thick

Boil the tamarind puree till it becomes thick.

Now add the tomato puree and tamarind pulp together in a thick bottom vessel. Mix well, add chilli powder turmeric powder and salt and mix well again.

Fry the asafoetida in a little oil, powder it, add it to the pickle mixture and mix well.

Heat the oil in a vessel and keep.

To the tomatoes mixture, add the heated oil little by little and cook well, till it is well cooked and does not stick to the hand when you touch it and the oil floats on the top. Remove
from fire, cool and store.


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