This post is a part of the main post that was featured for the Indian Food Odyssey for Tamil Nadu…
Moving on
another regional cuisine, I am taking you down to the plains of the
Nilgiris – The Kongunad. I have already made a post here, so am not going to elaborate much.
another regional cuisine, I am taking you down to the plains of the
Nilgiris – The Kongunad. I have already made a post here, so am not going to elaborate much.
Kongunad
is the homeland of the Tamilians and dates back to the 8th centuary
AD.It comprised of Palani, Dharapuram, Karur, Namakkal, Thiruchengodu,
Erode,Selam,Dharmapuri, Coimbatore, Avinasi, Nilgiris,Pollachi and
Udumalpet [All these places are in Tamilnadu-South India]
is the homeland of the Tamilians and dates back to the 8th centuary
AD.It comprised of Palani, Dharapuram, Karur, Namakkal, Thiruchengodu,
Erode,Selam,Dharmapuri, Coimbatore, Avinasi, Nilgiris,Pollachi and
Udumalpet [All these places are in Tamilnadu-South India]
This
cuisine does not involve marinating and has its own nativity and
style.The use of turmeric,groundnut paste to curries give it a unique
texture and flavor.This is a very healthy cuisine owing to the use of
millets, pulses, sesame and less amounts of oil and spices.
cuisine does not involve marinating and has its own nativity and
style.The use of turmeric,groundnut paste to curries give it a unique
texture and flavor.This is a very healthy cuisine owing to the use of
millets, pulses, sesame and less amounts of oil and spices.
So
from this place, which happens to house my favorite cuisine, I have
some snacks for tea time – a sweet and a savory served with some filter
coffee…
from this place, which happens to house my favorite cuisine, I have
some snacks for tea time – a sweet and a savory served with some filter
coffee…
Featured here – Kachayam,Ragi Pakoda and Coffee
Kachayam
is one of the traditional dishes of Kondunad.It is a dessert made of
bananas and APF.It is usually deep fried. I have made the deep fried
version and also made a low fat version using the kuzhi paniyaram pan.
is one of the traditional dishes of Kondunad.It is a dessert made of
bananas and APF.It is usually deep fried. I have made the deep fried
version and also made a low fat version using the kuzhi paniyaram pan.
Also
I have made a version with karupatti / Palm jaggery .[The 3 Kachayam
that is dark brown in color].And one with sugar that can be seen as the
golden brown ones.
I have made a version with karupatti / Palm jaggery .[The 3 Kachayam
that is dark brown in color].And one with sugar that can be seen as the
golden brown ones.
I used:
Maida / APF – 1 cup
Ripe bananas-2, mashed
Cardamom powder- a pinch
Sugar to taste
Baking soda-1/8 teaspoon[optional]
Salt a pinch
Oil to deep fry
Take
all the ingredients except oil in a bowl and mix well. Add water little
by little to get a thick batter which is also lump free.
Heat
oil for deep frying and pour a tablespoon of this batter into the oil
and cook on medium heat till golden brown. Remove with a slotted spoon
and serve.
The same batter can be used to make a low fat version in a paniyara kal/ kuzhi paniyara kal as shown below.
The Kachayam
tastes best the next day.The flavor of the banana is really yum but
will be a little soft than the previous day’s crispy version.
Bon Appetit…
