Paaladai

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Paaladai

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Idiyappam

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Thengapattanam History

THENGAPATTANAM                          A beautiful town located on the shores of Arabian Sea in the southern part of kanyakumari district in Tamil nadu.  Comparative research about this town indicates that it has, since then, been known for its vital role in politics, religion, business, history and tourism. PRIDE OF KANYAKUMARI The history of this beautiful coastal town dates back to more than 2000 years to the reign of Chera Kings.  It was, then an important port of Chera Nadu, when trade relations boomed with the Middle East and the Arab world.  There was direct cargo boat service between Thengapattinam and other foreign maritime towns around the world.  Part of the culture and tradition found here was inherited through its trade relations with the Arab world.  The king Cheraman Perumal had passed through this tiny town when he went to Mecca to embrace Islam after witnessing the moon splitting miracle.  It was part of the Travancore State until 1956 before it merged with Tamil Nadu. This Muslim town has a Juma Masjid known as Valiya Palli, which is more than 1200 years old.  It was designed and constructed by Malik Ibn Deenar (Rahmathulla Alaihim), a contemporary disciple of the Holy Prophet Muhammed (Peace Be Upon Him).  Thengapattanam was also called "Dharmapattanam" and "Kuzhanthai Nagar" in the early days. GEOGRAPHY                       It is a coastal town which is 35 KM away from Nagercoil, headquarters of Kanyakumari District and 45 KM away from Trivandrum, capital city of Kerala.  It shares borders with Mullimoodu and Erayumman Thurai on the western side, Panankalmukku and Mullor Thurai on the east, Amsi on the north and the Arabian Sea on the south.  It is well connected with nearby villages and town by road and waterways.  It is a flat, plain land with intermittent rocky hills - Chentapalli Parai - on the eastern side and Aarttupalli Parai on the western side. The Kovalam - Colachel Canal, popularly known as AVM Canal (Ananda Victoria Martanda Varma Canal) which passes through this town linking upto Kanyakumari was encroached by settlers.  This waterway was operation from Mandaikadu to Poovar 30 years ago.  In some places it is filled with coconut trees and suffered encroachment.  AVM Canal merges with Kuzhithurai River at Thengapattanam and known as Valiyar.  The development project mooted to revive AVM Canal Waterways would link Thengapattanam with Kanyakumari in the east and Kasargode in the north-west in Kerala, when it becomes operational.  The Valyar, a tributary of Kuzhithurai River known as Tamiraparani flown and merges with Arabian Sea here.            The five mosques, including the Valiya Palli, the landmark of this beautiful town, are situated at five vital areas, making it convenient for all the people to come and offer their prayers.  The Valiya Palli, which is at the centre of Thengapattanam, is surrounded on the four sides at the north near the bus stand by Rifai Masjid, at the west by Kuzhathu Palli, at the west on the river bank of Valiyar by Attupalli, which is situated on the rocky hill and on the south close to the beach by Muhiyuddin Masjid. Chenta Palli, the ruins of which are present on the hilly rock at the eastern side is still considered as a holy place.  CAPITAL OF "THENGA NADU"              Chilappathikaram, the Tamil epic refers thengapattanam as the capital of “thenga nadu” – one of the 48 countries of lemuria, otherwise known as ‘kumari kandam’, where the Dravidian civilizations known as the ‘cradle of civilizations’ flourished.  The world renowned historical research traveler ‘dalami’ refers this place as a ‘harbour town’ in this book written in ad 100.  The king of ‘thenga nadu’ karunan thadangal is said to have ruled from here. DUTCH INVASION                 This area, once under the domain of chera, pandya and nayakkar kings, was later ruled by the kings of travancore.  Attingal queen got the right to rule this area in ad 1700.  During this time in the middle of the 17th century, the naval forces headed by the Dutch colonel nicolfwar besieged this town and gained control of it.  The Dutch records of ‘wrin-de-herik’ state that after the take over a Dutch infantry division, a go down and a church were established here in ad 1678.    In ad 1694, the forces attingal queen fought the Dutch, chased them out and regained its control.  THE RULE OF VENAD           The Dutch again attacked thengapattinam, when it became part of ‘venad’ under the rule of marthanda varma maharaja.  during this battle fought to chase out the Dutch, many Muslims lost their lives.           The ‘kuntadipattan paarai’ which came under the heavy attack of the Dutch cannons stand out to be a ‘living memorial’ today.  Later, due to the ‘Tamil nadu liberation movement’ this part was annexed to Tamil nadu in 1956.            It is worth mentioning here that the famous raja kesavadas, the then divan of the king Rama varma of travancore was brought up in his youth in the well known ‘puthen veedu” here.

- A COASTAL TOWN

             “Thengapattinam”, thennaipattinam” and “thenpattinam” are the other relevant names of this town.  it is called so because of the dense coconut groves found everywhere here, being located on the coast of Arabian sea, and sitting on the southern tip of India in kanyakumari district in Tamil nadu.

NAARIEL PATHTHAN

            This name is found in books “manampuri masala” and “kunju moosa vazhthu maalai”.  The words naariel in Malayalam means ‘coconut’ and ‘pathathan’ means town in Arabic.  These are Arabic translated names.  Thengapattinam is also shortly known as “thengai” and “thengaiyoor”.  it is also called as “thenpaththan” a mixture of the Tamil word ‘then’ which means south and the Arabic word ‘paththan’ which means town.  

KUZHANTHAI NAGAR- KUZHANTHAYOOR

              The great poet of thengapattinam kunju moosa in his epic poem “seyedathu padai pore” refers the above names.  The real name of this poet is ‘kunju moosa pillai’.  

        He Malayalam word ‘kunju’ means child or baby.  A coconut sapling is called ‘thennam pillai’ in Malayalam.  So, in order to associate the name of his native place with his own name and also to mean as ‘thennam pi  The name ‘kuzhanthayoor’ is also referred in this epic.  Here in ‘thengaiyoor’ round furrows are dug in the ground to plant coconut saplings.  The fertile land of this beautiful town is enriched with sea, river and canal water which springs out and form small ‘pools’.  

          Coconut saplings are called ‘thai’ in Malayalam.  Thus it would have, probably, been named as ‘kuzhanthayoor’ – meaning – the place where the sapling (Thai) grows in kuzham (pool). llai nagar’ he would have referred it as ‘kuzhanthai nagar’ and ‘kuzhanthayampathy’.

  

A TOURIST RESORT

        Thengapattinam is a place blessed with the beauties of nature.  It is surrounded by sea, river, canal, paddy fields, rocky mountains and lush green groves which lend a magic spell to the serene atmosphere.  The water way mooted by the then travancore government popularly known as avm canal originates from Mangalore in Karnataka and reaches thengapattinam without any hurdles.  Even now passengers and goods are ferried through this canal to places like poothurai, thoothoor, vallavilai, neerodi, kollencode and poovar.  The merger of the Tamiraparani River here with the Arabian Sea is something very unique and only one of its kind in the state itself.  It is a spectacular scene that keeps the tourists spell bound.

     This town is a delight to the eyes of the beholder, one of the few picnic spots in the district, where nature has showered her blessings abundantly.  The beautiful beach (next in comparison with Cape-Comorin beach) with its breath taking sunset, the tiny hill-tops and the backwater beckon the tourists where one enjoys a refreshingly cool wind that blows throughout the year. 

     Sea-short with backwaters, it is an ideal place for eveningers who come from nearby places to enjoy a stay and fun & frolic on the waters, in small boats of Valiyar.  The merger of this river with sea (estuary / firth) known as 'Pozhi" in local vernacular is a star attraction and the one and only of its kind in the State itself.

  

LANGUAGES

                     People are bi-lingual who speak both Tamil and Malayalam.  English is also spoken and understood.  Tamil is spoken with Malayalam accent.  Tamil spoken here is difficult to understand for other Tamils of the state.  Some words originated from the influence of various cultures, such as Olungu (mosquito) …………… etc. is spoken and understood only by the natives.  The impact of Malabar Muslim culture is very much felt here.  One example for this is the usage of Arabi-Malayalam (Malayalam language written in Arabic script) which can only read by those who know Arabic and understood only by those who know Malayalam. 

LIFE STYLE

                      It is a Muslim town which has close links with nearby towns as Thuckalay, Thiruvithancode, Colachel, Midalam, Enayam, Enayam Puthenthurai, Poothurai, Nambali and Poovar in the nearby Kerala State.  Marriage and social relations thrive among the people of these towns.  Other than the above, Thengapattinam has closely connected by trade and social relations with Trivandrum, the capital city of Kerala State.  A big number of people from Thengapattinam engage in various trade activities in Trivandrum. Houses, here, are built with separate compounds for each house.  Sweet drinking water is in plenty with each house a separate well in it. 

                    A proportionate number of people pursue trade and business activities whereas a large chunk has moved to various Gulf countries to earn their livelihood.  'Gulf' is craze here that it is not uncommon to hear that a male member of a house is working in U.A.E., Bahrain, Saudi Arabia and Oman.  Families living here are inter related that they celebrate family gatherings with the help of each other not feeling the absence of male-members.  Though the majority of men fold is in 'Gulf', their hears go out to reach the dear and near ones in time of happiness and distress.  It is common here to see a handful of men enjoying their vacation from Gulf everyday.   

             Thengapattinam is a main commercial hub for more than 50 small surrounding places, to name a few are, Mulloor Thurai, Raman Thurai, Enayam, Enayam Puthen Thurai, Erayumman Thurai, Poothurai, Panankal Mukku, Arasa Kulam, Keezhkulam, Chentharai, Amsi, Painkulam, Parakkani, Maniyaran Kunnu etc. 

     A daily market locally known as "Anthi Kadai" is a main hub here for the localers and surrounding villagers for their business and trade activities.

A PLACE OF GREAT RELIGIOUS ANTIQUITY

                   Thengapattinam has the unique and rare distinction of being one of the few first places in India where Islam was propagated and accepted during the time of Prophet Muhammad (sal).  Islam got firmly rooted here due to the peaceful propagation of the great spiritual leader malik ibn deenar (rah) who came from Arabia in the 7th century a.d. through kodungalloor in kerala.  His Arabic team built a big mosque here made of hard rocks which is known here as ‘valiapalli’.  The ancient Arabic history book ‘rihlathul muluk’ states that the headquarters of syed ubaithath kazhi’ appointed as the religious propaganda secretary of the district was located here.  The descendents of Arabia known as ‘thangal’, ‘koya’, ‘kazhi’ are still living here that speaks of the religious antiquity of this place.  Many Islamic religious scholars later came to this place to propagate Islam. 

       The mosque built of hard rocky stones knows as malik ibn dinar palli or valia palli, the aatttupalli built on the rocky mountains by the shores of the sea and river bank, the mohideen palli located near the canal in thoppu, the chenta palli built on kuntadipattan paarai, the rifai palli located close to the bus station and the khaja palli located by the shores of the arabian sea are the mosques of this tiny town.

  

WORK OF LITEREATURE

         The great poets kunju moosa pillai and alim lebbai haji whose famous literary works include the two epic poems and 14 other works such as ‘masala maalai’ ammanai’, were the natives of this town who lived here in the 18th century.  Other poets of literary renown fakkir meeran pillai, Mohammed pulavar and thoppu noohkhan also lived here during the same


Script : Prof Thirumalar Meeran
Translation by : Prof Mohamed Noohu

Thengapattanam Recipes

	Thengapattanam
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If you have any variety of recipe preparation do send to  web@thengapattanam.com Click here to download  Indian Veg and Non Veg Recipes Food Habits                        Rice and Seafood are the common daily food. Sea Food is the most popular, with the availability of all varieties of flipping fresh fish, both marine and fresh water. A typical meal is incomplete without at least one recipe of seafood. Some foods which are exclusive to Thengapattanam are - Urati, Ney Urati, Oattappam, Paaladai, Milavu Kari, Manjaulli, Manjapaal, Pulithanni, Puli Milavu, Chippi Appam, Meychatti etc. Kalathappam, Chembaluva, Kinnathappam makes good dessert. preparation of these food varieties.

PAALADA                      Ingredients Raw rice - 1 cup Egg - 2 nos Coconut milk - 2 cups (Extracted from ½ coconut) Salt - to taste Method Wash and soak rice for at least 30 minutes. Grind rice to a very fine batter with half a cup of water. To the batter add 2 eggs and grind it to get it thoroughly mixed. Now add 2 cups of coconut milk and salt to taste. Filter the batter using a fine sieve. Heat a flat pan. Pour a handful of batter and swirl the pan to form a thin lacy layer. Cook open. Loosen the edges carefully and serve. NEI-URATI Ingredients Raw rice - 1 cup Egg - 1 nos Coconut -½ (grated) Salt - to taste Method Wash and soak rice for at least 30 minutes. Grind rice to a very fine batter with the grated coconut. When its finely ground, add an egg to it and continue grinding to get it thoroughly mixed. Now add 1 cup of water and salt to taste. Filter the batter to remove lumps. Heat a flat pan. Pour a handful of batter and swirl the pan to form a thin lacy layer all around. Cover and cook. Loosen the edges carefully and lift out the nei-urati. Serve as such or fill it up with sweet or savory filling and roll up.	OOTAPAM  Ingredients Roasted rice flour - 1 cup Egg - 2 nos Salt - to taste Method Knead the flour with ½ cup of water and then add beaten eggs to it. Grind this for sometime and prepare the batter in dropping consistency. Add salt to the batter. Heat a flat earthen pan. Pour a spoonful of batter and spread it thin. Cook open. When holes bubble out at the surface of the ootapam, it is ready to be removed off and served.   URATI Ingredients Fine roasted rice flour - 2 cups Coconut -½ (finely grated) Salt - to taste Method Add grated coconut to 1-½ cups of water and allow boiling. When it boils briskly add the rice flour and salt and knead it well. Remove off from fire. When it's slightly warm, mix it thoroughly to remove all lumps. Now convert the dough in to balls. Take a ball of dough and flatten it thin by pressing. Grease a flat pan with oil and put the flattened urati to it. Cook it open and do care to cook on both sides. Serve it hot.

PATHIRI Ingredients Fine roasted rice flour - 1 cup Coconut milk -1-½ cups (extracted from 1 coconut) Egg - 2 nos Gingelly seeds - 2 tsp Cinnamon - 2-inch piece Fenl seed powder - ¼ tsp Turmeric powder - ¼ tsp Chilli powder - ¼ tsp Oil - 500 ml Salt - to taste Method Boil coconut milk. When it briskly boils add salt to it. Add the roasted flour to it and knead it well. Remove it off from flame. Care not to cook the dough so well. Add gingelly seeds at this stage. Now add a grounded masala mixture of cinnamon, fenl powder turmeric powder and chilli powder to the dough and mix it thoroughly. Add 2 beaten eggs to the mixture and knead it very well so as to avoid lumps. Bring it to a consistency that it can be formed in to balls. Don't add extra water to the dough. Form the dough in to small ball bits and press it flat. Deep fry in coconut oil little at a time and drain. CHIPPI APPAM Ingredients Well Cleaned chippi with shell - 10 nos Roasted rice flour - 1 cup Coconut -½ (finely grated) Cinnamon - 2-inch piece Small onion - 5 nos Chilli powder - ½ tsp Turmeric powder - ¼ tsp Fenl powder - ½ tsp Salt - to taste Method Crush small onions, chilli powder, turmeric powder and fenl powder and grind them up to a fine masala mixture. Mix the grated coconut with roasted flour and masala mixture. Add boiled water and salt to the mixture and knead it well. Mix the dough so well as to avoid any lumps. The consistency of the dough is kept solid. This dough forms the filling. Now clean the chippi well. Scrap off unwanted matter that sticks on to the shells. Split the chippi and stuff it with the filling that has been already prepared. Steam for 10 minutes and is ready to serve when its slightly warm Note Removing off the shells of the appam and then subjecting it to deep fry in coconut oil can prepare Chippi appam fry. CHAKOLI Ingredients Cleaned prawns - ¼ kg Roasted rice flour - 1 cup Coconut -½ (finely grated) Small onion - 100 gms Cinnamon - 4-inch piece Cloves - 3 nos Chilli powder - ½ tsp Turmeric powder - ¼ tsp Fenl powder - ½ tsp Coriander powder - ½ tsp Coconut oil - 2 tsp Salt - to taste Method Boil water and add the roasted flour to it. Knead it well as if to remove all possible lumps. Now put off the flame. Transform the dough in to small ball bits and keep it aside. Make a grinded masala mixture of chilli powder, turmeric powder, fenl powder and coriander powder. Roast small onions, Cinnamon (3-inch) and coconut. Roast as if to remove the moisture content and care not to roast it brown. Heat oil and sauté °ieces of onions along with cloves and cinnamon (1 inch). When the onion changes colour add the masala paste to it. Add 2 cups of water to it and allow boiling. When it briskly boils, add the prepared ball bits to it with salt and allow it in small flame for 2 minutes to get it cooked. Now the cleaned prawns are added to the boiling mixture and continue cooking in small flame until the prawns are well cooked. Serve hot. MILAVU KARI Ingredients Cleaned fish - ½ kg Coconut - 1 full (grated) Small onion - 100 gms Curry leaves - 3 stalks Pepper - 1 tsp Turmeric powder - ½ tsp Chilli powder - 1 tbs Coriander powder - ½ tsp Fenl powder - ½ tsp Tamarind -75 gms Fenugreek - 3 pinches Salt - to taste Chilli - 4 nos Tomato - 1nos Cucumber - few pieces (optional) Brinjal - few pieces (optional) Drumstick - few pieces (optional) Method Roast grated coconut, onion, pepper and curry leaves until the coconut turns brown. Put off the fire. Add chilli powder, turmeric powder, coriander powder and fenl powder to the roasted mixture and grind it to a fine paste. Soak the tamarind in water for 10 minutes. Squeeze the tamarind and extract a juice of it. Add the tamarind juice to the grounded mixture along with salt to taste. To the heated vessel add 3 pinches of fenugreek and roast it. To this add the prepared mixture. Add water sufficient enough to cook the fish and bring to boil. Add the fish pieces when the gravy starts boil briskly. At this stage splitted chili, chopped tomatoes and some curry leaves are added. Put on the flame until the fish gets cooked rightly. Note Vegetables like cucumber, brinjal or drumstick can be added to the milavu-kari if preferred. Pieces of these vegetables must be added to the gravy before adding the fish pieces. If not there are chances of the fish getting overcooked. MANJA ULLI KARI Ingredients Cleaned fish - ¼ kg Coconut - ½ (grated) Small onion - 50 gms Turmeric powder - ½ tsp Chilli powder - 1 tbs Fenl powder - ½ tsp Tamarind - 40 gms Fenugreek - 3 pinches Salt - to taste Curry leaves - 2 stalks Chilli - 2 nos Tomato - 1 nos Method Grind coconut, chilli powder, turmeric powder, fenl powder and small onions to a fine paste. Soak the tamarind in water and have a juicy extract. To the grounded mixture add tamarind juice and salt to taste. Add water sufficient enough to cook the fish and bring to boil. Add the fish pieces when the gravy starts boil briskly. At this stage splitted chili, chopped tomatoes and some curry leaves are added. Put on the flame until the fish gets cooked rightly. MEICHATTI Ingredients Cleaned fish(preferably Chala fish) - 25 nos(gashed) Small onion - 200 gms Turmeric powder - ½ tsp Chilli powder - 3 tsp Coriander powder -1 tsp Fenl powder - ½ tsp Pepper -1 tsp Tamarind - 100 gms Fenugreek - 3 pinches Salt - to taste Curry leaves - 4 stalks Coconut oil -2 tsp Method Grind chilli powder, coriander powder, turmeric powder, fenl powder, pepper and small onions to a fine paste. Soak the tamarind in water and have a concentrated juice of it. To the grounded mixture add tamarind juice and salt to taste. Heat oil in a deep pan and sauté °ieces of small onions along with fenugreek and curry leaves. When the onions change the colour pour the grounded mixture to it and allow boiling. Add the gashed fishes when the gravy starts boil briskly. Leave it to cook for 5 minutes. Take care that the gravy is in thick consistency. Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 10 minutes). Take care that the fish is not over cooked.	MANJA PAAL Ingredients Cleaned fish - ½ kg (sliced) Coconut - 1 (finely grated) Coconut oil -1 tbs Small onion - 100 gms Turmeric powder - ½ tsp Chilli powder - 1 tsp Coriander powder -1 tsp Cinnamon -2-inch piece Fenl seeds -1 tsp Cloves - 3 nos Chilli - 2 nos (optional) Tomato - 1 nos (optional) Coriander leaves - 2 sprigs Salt - to taste Method Roast small onions, cinnamon and fenl seeds along with grated coconut (Roast only as if to remove moisture and care not to roast it brown). Add turmeric powder, chilli powder and coriander powder to the roasted mixture and grind it finely. Heat coconut oil and sauté °ieces of small onions along with cloves and cinnamon. When the onion changes colour put the ground paste with salt to taste. Add water sufficient enough to cook the fish and bring to boil. Add the fish pieces when the gravy starts boil briskly. At this stage splitted chili and chopped tomatoes are added. Cook for 5 minutes in medium flame and then leave it in slow fire. Remove from fire and add coriander leaves.. Serve it hot.. RASAM (PULI THANNI) Ingredients Small onion - 100 gms Cumin seeds - 1tsp Pepper -1 tsp Turmeric powder - ¼ tsp Red Chilli - 4 nos Ginger - 1 inch piece Garlic - 4 flakes Chilli - 2 nos Curry leaves - 2 stalks Tomato - 1 nos Coriander leaf - 2 sprigs Tamarind - 100 gms Salt - to taste Coconut oil -1 tsp Mustard - ½ tsp Method Grind small onion, cumin seeds, pepper, turmeric powder, 2 red chilli, ginger, garlic and chilli. Heat oil and fry mustard. When it splutters add pieces of two sliced onions and sauté ©t well. When it changes colour, put to red chilies, which had been already exposed to direct fire. At this stage add crushed tomatoes and curry leaves to it. Now add the grounded masala mixture. Extract tamarind juice and add with sufficient amount of water. Add salt to taste. Finally add coriander leaves. Leave the flame such that the rasam just heats up. Don't encourage brisk boiling. Note A pinch of asafetida powder can be added to the rasam (optional). Colloquially rasam is often referred as Pulithanni. The red chilies are to be grinded and the addition of tomatoes can be avoided for Pulithanni. PULI MULAVU Ingredients Cucumber -1 cup(sliced to small pieces) Mango - ¾ cup(sliced to small pieces) Giant lemon - 1 (small) Chilli - 5 nos Curry leaves -3 stalks Tamarind - 50 gms Small Onion -2 nos Fenugreek - ¼ tsp Cumin seeds - ½ tsp Fenl seeds - ½ tsp Mustard - ½ tsp Cinnamon - 2-inch piece Red Chilli - 2 nos Chilli powder - ½ tsp Turmeric powder - ¼ tsp Oil - 3 tsp Salt - to taste Method Roast fenugreek, fenl seeds, cumin, and ¼ tsp mustard, cinnamon separately and grind them together to a coarse mixture. Boil cucumber, mango, lemon and chilies (cut in to small cubes) with necessary amount of water for 5 minutes. Add the coarsely grinded ingredients to the boiled vegetables. At this stage        add the chilli and turmeric powders and mix it well. Add 2 stalks of curry leaves. Extract tamarind juice in a concentrated consistency and add with salt to taste. Allow it to boil briskly. Heat oil and fry mustard. As it splutters add small pieces of small onions. When it changes colour add the red chilies and a stalk of curry leaf. Sauté ©t well.  Pour the saut饤 ingredients with oil to the gravy that's already kept to boil and then put off the fire. When kept for a day the taste gets enriched.. Note Any other combination of vegetables can also be tried out. The commonly used are Papaya and Brinjal along with the above said ones. It's always better to avoid making combinations with ladies fingers. Adjust the amount of turmeric extract to suite the sourness.. KINNATHAPAM Ingredients Raw rice(or doppi) - ¼ kg Coconut milk -3 cups (milk from 1 full coconut) Egg - 4 nos Sugar - 400 gms Cardamom - 5 nos Ghee - 2 tsp Method Wash and soak rice for at least 30 minutes. Grind rice to a very smooth batter with ¾ cup of water. To the fine batter add 4 eggs and continue grinding to get it thoroughly mixed. Now add coconut milk and sugar to the batter and stir well to dissolve the sugar (maintain the batter in liquid consistency). Filter the batter using a sieve. Grease a deep pan (thali, depth of the vessel should be about 1 ½ cm) with        ghee. Pour the batter in to the thali and steam for 10 minutes. Allow warming up. Cut in to squares and serve. KALATHAPPAM Ingredients Doppi rice - 1 cup Coconut - ½ (finely grated) Jaggery - ¼ kg Ghee - 4tsp Cardamom - 5 nos(optional) Small onion - 2 nos Method Wash and soak rice for at least 1 hour and then grind it. Add jaggery to ½ cup of water. Allow it to melt in flame and obtain the syrup. Filter the syrup. Mix the grounded flour, grated coconut and the jaggery syrup. Add crushed cardamoms if preferred. To the cooking pan pour 4 tsp of ghee and sauté °ieces of small onions. When the onion changes colour, put the prepared mixture to it. Cook it closed for 5 minutes. Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 5 minutes). Cut in to pieces when warm and is ready to be served. CHEMBALUVA Ingredients Raw rice - 1 cup Coconut - 1 (finely grated) Jaggery - ½ kg Ghee - 2 tsp Cashew or groundnut - 10 nos Method Wash and soak rice for at least 30 minutes and then grind it. Extract milk from 1 coconut. Take the thicker milk(1st milk) and keep it aside. Then the diluted milk (2nd milk) is also extracted to make up 2 liters. Add jaggery to ½ cup of water. Allow it to melt in flame and obtain the syrup. Filter the syrup. To the syrup add grounded flour and the 2nd milk and cook it in a thick-bottomed vessel (Urili). Stir continuously for ½ an hour until it becomes thick. At this stage add the 1st milk of coconut. Still keep stirring. When it's in a consistency that it sticks to fingers, add 2 tsp of ghee and nuts. Remove it from fire. Grease a flat thali (of height about 1 ½ cm) and spread the mixture when hot. When warm, it can be cut in to pieces and served GLOSSARY Asafetida - Perum Kaayam Cardamom - Elachi Chilli - Mulaku Cinnamon - Karuva Cloves - Krampu Coriander - Malli Cumin - Jeera Fenl seeds - Perum Jeera Fenugreek - Venthayam Garlic - Poodu Gingelly -Ellu Jaggery - Vellam Mustard - Kaduku Pepper - Nalla Mulavu Prawn - Eral fish Raw rice - Pachari Small Onion - Chinna Ulli Tamarind - Puli Turmeric - Manjal nos - numbers tbs - table spoon tsp - tea spoon                                      Script :Mrs.Aneesha Rifai

Conception. Compilation. Creation.  by Mohamed Rifai