Snacks

Mullu Murukku

Ingredients for Mullu Murukku

 

Parboiled rice(puzhukkal ari)  - 1 ½ cups

Urad Dal – ½ cup
Grated coconut - 1 cup
Cumin seeds   - 1 ½ teaspoon

Sesame seeds – 1 ½ teaspoon
Butter – 1 ½ teaspoon
Salt to taste
Coconut Oil for deep frying

How to Prepare Mullu Murukku

Step 1 : Soak the parboiled rice (puzhukkal Ari) for 4 hours. Then wash well the rice and grind it with grated coconut using a mixer grinder. Make a fine paste and keep it aside. Only one Cup of water is enough for the time of grinding the mixture. Do not use more quantity of water.

Step 2 : Just roast the urad dal without using oil. When it turns to brown colour, remove it from flame and allow to cool.

Step 3 : Grind the urad dal to make a fine powder.

Step 4 : Pour the urad dal powder, cumin seeds, sesame seeds, butter and salt into the rice- coconut paste.

Step 5 : Make a soft dough with this ingredients as like as dough for Idiyappam.

Step 6 : Take a small portion of dough and squeeze out using a murukku Press with star nozzle into a flat ladle with holes (Kannappa).

Step7 : Once the oil become hot, pour this squeezed murukku and fry them properly.

Mullu murukku is ready for eating.

Avial

Avial Ingradients

Raw Banana - 2
Potato  - 2
Drum Sticks  - 5
Ladies Finger - 4
Brinjal - 2
Cucumber - 1/4
Onions (small) - 3
Curd - 1cup
Grated Coconut - 1 cup
Turmeric Powder - 1/4 teaspoon
Coconut Oil - 1 teaspoon

How to Prepare Avial

Step1 : Cut vegetables into small pieces (rectangunlar shape preferred) and wash well

Step 2: Grind coconut, with onion, green chillies and turmeric.

Step 3: Put all vegetable pieces into a pan and add salt to taste. Cook it for 5 minutes.
            For fast cooking, you can use a pressure cooker for cooking the vegetables. Only
            one whistle is enough for cooking Avial.
       

Step 4: Pour grinded cocount mixture into the cooked vegetables and cook it for 2 minutes.


Step 5: Add curd into it and stir well for one minute and remove it from flame.


Step6 : Just add Coconut oil on the top.

Ok! Now your Avial is ready. Serve it hot.

How to make Kinnathappam

Ingradients for Kinnathappam

Raw Rice (Pachari)  – ½ kg

Egg – 2 Nos

Grated Coconut – 2½ cups
Sugar – ½ kg or ¼ kg (as per your taste)
Salt – A pinch
Ghee – 100 gm

Cardamom(Elakka) – 8 – 9 nos
(powdered)

Cashews, Raisins(Onakkmunthiri) – needed for decoration

How to make Kinnathappam

Step 1: Wash the rice well and soak in water for 3- 4 hours

Step 2: Grind the rice and eggs until to get a fine paste. 

Step 3: Extract thick coconut milk from grated coconut. For result, do not use water to make coconut milk.

Step 4: Mix up this thick coconut milk with  prepared rice –egg  paste, sugar, salt and  powdered cardamoms. Add 4 cups of water into it and mix well. 

Step 5: Get Fried cashews and raisins in ghee and add into the above mixture and again mix well.

Step 6:  Put a plated greased with ghee into a steam cooker and pour the above mixture into it about 2 -3 inch thickness. And steam well about 10- 15 minutes.

Step 7: Remove the Plate from Cooker. When cooled cut in to desired shape.

Now Kinnathappam is Ready. Enjoy the real taste!!!