Monday, March 8, 2010






Rice flour - 2 cup
Jack fruit (thin sliced) - 2 cup
Jaggery (grated) - 1 cup
Cardamom powder - 1 tsp
Vazhayila/vazhanayila/foil paper - 3 no s
Grated coconut - 1 cup
Hot water - as required
Salt - to taste
Ghee - ½ cup



How to Prepare:

Take rice flour in a bowl ,add little bit of salt to taste and add hot water as required for

Making a nice thick batter as we prepare for making idiyappam or noolappam and mix with little ghee also for getting the texture soft, while mixing add cardamom powder also for getting a flavor.

After preparing the batter take one vazhayila /vazhanayila /aluminum foil paper a long Piece, and take a ball texture and with hands or fingers make smooth round shape just like we make chapatti and put this on top of vazhanayila and add little grated coconut first, then thin sliced jackfruit, then grated jaggery, little bit ghee spread it over and fold half layer and close with vazhanayila.

You can make like this each illayappam.

Take a steamer, put this illayappam inside the steamer and steam for about 15 to 20 minutes for well cooking.

Serve it hot as a snack item with tea.

Sunday, March 7, 2010

CHAKAKURUVITTA MANGA CHEERA AVIYAL/JACKSEED MANGO RED SPINACH AVIYAL.



Red spinach (finely chopped) - 3 cup
Raw mango (small pieces) - 1 no s
Jackfruit seed (small pieces) - 5 to 10 no s
Garlic - 1 no s
Shallot - 2 no s
Red chilly - 2 no s
Grated coconut - 1 cup
Red chilly powder - ½ tsp
Salt - to taste
Coconut oil - 1 tsp
Curry leaves - 1 spring
Cumin seed - ½ tsp
Water - 2 cup



How to Prepare:


In a pan or Kadai, add 2 cup of water and put the small pieces of jack fruit seeds
(Chaka kuru) , for boiling well until it become soft and tender for 10 to 12 mins.

In the same pan or kadai ,after boiling the jack fruit seed , put the raw mango
Pieces and finely chopped red spinach and mix well together with the excess
Water in it and close with a lid at a low flame for minimum 5 to 7 minutes.

In a blender or mixer, put the grated coconut, 2 shallots, 1 garlic, 2 red chilly,
½ tsp of cumin seed, ½ or 1 tsp of red chilly powder as per spicy and a little bit of
Water and blend it well until it become a fine texture.

Add this texture into the kadai or pan and mix well all together and keep it in a
Low flame for another 2 to 3 minutes , and add 1 tsp of coconut oil on the top of
Curry and add fresh curry leaves on the top and turn off the fire.

Now the aviyal is ready, serve it hot with rice.