This is the recipe round-up of the Journey through Tamil Cuisine | A-Z recipes. You can read about this blogging marathon and about Tamil Nadu cuisine here. I really enjoyed this blogging marathon and also enjoyed reading about other cuisines and recipes from the other participants. I created a separate Pinterest board for this A-Z cuisine and you can follow the board and get all these recipes directly from there too.
For the last alphabet ‘Z’, I am presenting these Zucchini Pakoras, one of kiddo’s favorite. Zucchini Pakoras are perfect tea time snacks or party/potluck appetizers and it is prepared with Zucchini(obviously), Onions and Chick Pea flour combined with other spices. It’s a quick fried snack that can be prepared under 30 minutes.
Yam Roast or Elephant foot yam roast or as we say in Tami Senai / Chenai varuval is a mild roasted dry curry which is a great side for any sambar varieties (I love it especially with Vathal Kuzhambu) and also for rasam varieties. It’s hard to find this veggie here in US, so I always keep a frozen packet of chopped yam in my freezer. Chopping this vegetable takes time. But with diced frozen pack, this curry can be prepared under 30 minutes. During weekdays, at times I opt for semi-homemade preparations and this is one among them. I prepare this at least once a week. We all love this simple and mild roast.
For the 23rd day and for the 23rd alphabet W, I am sharing the Watermelon (Darboosani) Rasam recipe. We all know about pine apple rasam and this rasam is pretty much similar to the pine apple rasam and I am replacing it with watermelon. The key thing in this rasam is to adjust the quantity of rasam powder based on the sweetness of the watermelon.
Vepampoo or Dried neem flowers are known for their health benefits. This is a very mild rasam and prepared similar to goddu rasam and tempered with dried neem leaves in the end. It is a mix between paruppu rasam and goddu rasam; this rasam uses cooked toor dal water instead of mashed toor dal itself. This is a mild soup and great a rice accompaniment too.
Ulunda Vadai or Medu Vadai or Urad dal Vada is a deep fried savory recipe prepared with Urad dal / black lentils, spiced up with green chillies. These vadas are very common in the evening snack menu of many restaurants and also it is a popular combo tiffin item especially Pongal – Vada and Idly – Vada. Along with Masala vadai you can find these delicacies too, pretty much in all the tea stalls in TN. Also these vadas are prepared on festival days too. I usually skip onions, if I am preparing it during festival days.
Thenkuzhal or Thenguzhal is one of the varieties of murukku. Murukku is a Tamil word which means twisted. Murukku got this name of because it’s twisted shape. There are different varieties of murukku like mullu murukku, kai murukku, coconut milk murukku, manapaarai murukku etc. Thenkuzhal is a light and crispy murukku prepared with rice flour and urad dal flour and the main thing is, this murukku is white it color when compared to the other ones which are brown and golden brown. No chilly powder is required for this murukku.
Sevai or Santhakai or Santhavai is one of the popular rice vermicelli recipes from Tamil Nadu. According to wiki, it is popular in Kongunadu region of Tamil Nadu. In Kannada it is called shyavige or shavige. Sevai is prepared from home made rice flour but I am preparing it with store bought rice flour using the traditional Sevai presser or Nazhi.
Rasavangi is one of the traditional and authentic kootu recipes prepared with tender brinjals and channa dal. Like pitlai we add other legumes also but for this recipe I went only with channa dal. The masala reminds me of the ennai katharikai masala and this curry/kootu is like a gravy version of the same.
This is a traditional Tamil Nadu Style Vegetable Dum Biryani. The interesting twist here is that rice is replaced with quinoa. So here is a fiber rich, protein filled and nutritious quinoa biryani making it perfect for everyone. The quinoa and the vegetables are cooked separately and layered together and steamed again on low flame / Dum to enhance the aromatic flavors.