Grind coconut, red chilli, mustard and cumin to a fine paste using little water.
Chop the tomato and put it in a kadai. Add a tablespoon of water, turmeric powder and cook it on medium flame just for one or two minutes or it turn soft.
Add the coconut paste and mix well. Allow to boil. Remove from stove and cool it.
Add sugar and salt to the curd and beat it well. Add the tomato mixture to the beaten curd and mix it well.
In a small kadai put the oil and when it is hot add mustard. When it pops up, add asafotida powder, red chillies and curry leaves. Pour this seasoning over the curd. Close with a lid and refrigerate it for atleast half-an-hour before serving.
I live in Dehradun and i find this website has very authentic recepies. i can smell all the flavours of Chennai(i grew up there) as i read the recepies.Thanks.
Just made this, and it is really good! I also have eaten a version of this that is made with “white pumpkin”, that is awesome too. Thanks for the recipe.
Try the same recipe without boiling the coconut paste.(instead of red chilli, use only one green chilli burnt on stove).that is how we prepare in Malnad style
hi mdm. just happen to watch yr authentic recipes and found it really interesting am also deeply interested to try traditional recipes like adhirasam thin is i am unable to do this in the traditional way it turns very hard what went wrong i dont follow could u guide me please awaiting yr tips thanku
Please check my post on Adirasam http://www.kamalascorner.com/sweets/adirasam.html
If the jaggery is overcooked, the adirasam will be hard. You have to make soft ball consistency of the pagu. Also the quality of rice flour make it hard. You have to use wet rice flour.
May your life be as bright as this Kolam. Tamil New Year is on 14th April 2010. Even though it has been changed to the first day of Tamil Month of “Thai” (Pongal Day) as per Government orders, there is no change in the mind set of most of the […]
Hi,
This will go with chappathi or rice?
Hi Vasantha,
This will go well with rice dishes and also with Chapati.
I live in Dehradun and i find this website has very authentic recepies. i can smell all the flavours of Chennai(i grew up there) as i read the recepies.Thanks.
Hi Richa,
Try some recipes and give your feed back.
Just made this, and it is really good! I also have eaten a version of this that is made with “white pumpkin”, that is awesome too. Thanks for the recipe.
Thank you for your kind feed back and the information about making this with white pumpkin. I have to try that too.
Try the same recipe without boiling the coconut paste.(instead of red chilli, use only one green chilli burnt on stove).that is how we prepare in Malnad style
Good information Sudhamani. I will definitely try your method also.
hi….
have tried few f ur recipes and turned out nice… am an amateur cook n find ur website very useful… thank u
i always look at this to do any recipe. it is very helpful .Hi
Hi Mam ,this is the recipe I tasted when I was young and I didn`t know the method to prepare .Thanks a lot I got it .
Hi Raaji,
Hope you will try this recipe and post your feedback.
Hi Raaji,
Hope you will try and post your feed back.
hi mdm. just happen to watch yr authentic recipes and found it really interesting am also deeply interested to try traditional recipes like adhirasam thin is i am unable to do this in the traditional way it turns very hard what went wrong i dont follow could u guide me please awaiting yr tips thanku
Hi Malini,
Please check my post on Adirasam http://www.kamalascorner.com/sweets/adirasam.html
If the jaggery is overcooked, the adirasam will be hard. You have to make soft ball consistency of the pagu. Also the quality of rice flour make it hard. You have to use wet rice flour.
Good and simple and tasty recepes
Thank you Tajeev.