Wednesday, August 23, 2017

 

Pulukodiyal Recipes

                 

                Plukodial                          Plukodial sliced

The boiled panang kizhangu after been boiled and cooked is split into two in the middle or cut into rounded thin slices and sundried. The resulting dry panang kizhangu is called pulukodiyal. This can be stored for a long time and eaten as a snack, usually small children adore this when they are hungry. These can be eaten as they are eaten with coconut pieces. Or these are ground to a fine powder and used to make delicious dishes sweet as well as savoury.

Pulukodiyal laddu - sweet

Ingredients:

Pulukodiyal flour 1 cup - Ground pulukodiyal
Jaggery ½ cups
Coconut fresh and scraped ½ cups
Salt to taste

Method:

Grind together the flour, jaggery, coconut scrapings in a grinder.

With the coconut, the flour will bind well

Taste and add salt if necessary.

Make lemon sized balls out of this mixture.

Children love this.

Pulukodiyal thuvaiyal - savoury

Ingredients:

Pulukodiyal flour 1 cup
Coconut fresh and scraped ½ cups
Green chillies 6
Onions 1 large
Salt to taste

Method:

Grind the green chillies, onions and salt to a paste, add coconut and grind further.

Add the flour and grind to finish off the mixture.

Remove and make lime sized balls and serve.