| |
| Ingredients |
Quantity |
| Raw rice flour |
1 kg |
| Coconut |
1 |
| Cumin seed |
3 pinches |
| Chiratta |
2 or 3. |
| Salt Water |
to taste |
|
Method of
preparation
1. Powder soaked raw rice pertaining to puttu podi
(with little grains). Roast it for a little while without causing any colour
change.
2. Add salt and cumin seed, pour a little water and rub it
gently to make a mixture.
3. Put a hole in the coconut shell
(chiratta), place some grated coconut in it, and fill the shell with the mixture
and put some grated coconut on the top also.
4. Steam in a vessel
for 10 minutes and serve hot.
Cheru
Payar
| Ingredients
|
Quantity
|
| Green gram |
500 g |
| Coconut |
1 |
| Small
onion |
40 g |
| Red Chilli |
8 |
| Curry leaves
|
6 g |
| Coconut oil |
200 ml |
| Mustard |
3 g
|
Method of preparation
1. Soak the
green gram in water for an hour.
2. Boil it with little
salt.
3. Heat the kadai and temper Mustard seed, red chilli, curry
leaves and small onion in coconut oil.
4. Add green gram and grated
coconut into it; mix it gently.
5. Serve
hot.
Courtesy: Michael’s Inn, Thekkady
|
|
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