Monday, August 27, 2007

Masalacheeyam


In Chettinad menu, Masalacheeyam will take the place of ulundu vadai in the evening tiffin or dinner.A very tasty and safe item, since it will not cause any problem even if the dough is little loose. In my early cooking days whenever I have to make vadai, I will attempt only this. We can change the dough to the required consistency without doing any damage to the taste. So this will be a blessing in disguise for those who find it difficult to grind the vada dough to the correct consistency or make them in correct shape. Moreover it will neither become very oily nor very tough unless the dough is very watery.


Ingredients
Raw rice -1 cup
Par boiled rice-1 Table spoon
Urudh dhal -1 cup
Javvarisi-1 table spoon(pearl sago in English or sabudana in Telugu)

Soak all these for 1 hour and grind it to a smooth paste adding water little by little to the dough. The dough should neither be too thick like the vada dough nor become very watery. The consistency can be somewhat like the urudh batter we make for idly. Add the salt required also while grinding itself

Ingredients to be added in the dough



Small onions finely chopped-1/2 cup
Green chilies chopped-3 to 4
Grated coconut-2 tablespoons
Curry leaf chopped-1 tablespoon
Mustard seed-1 teaspoon
Urudh dhal-1 teaspoon

Keep the kadai in the stove. Pour 1 tablespoon oil. When the oil gets heated, add the mustard seed, urudh dhal and curry leaf. When the mustard cracks add the onion and chillies stir for 2 to 3 minutes, then add the grated coconut stir for 1 more minute. Add the entire thing into the dough and mix well. Now keep the kadai in the stove.Pour the oil required for frying the cheeyams ( 2 cups).when the oil gets heated make the doughs into round balls simply with your hand and fry it. Don’t bother about exact round shape.It will become round when it falls into the oil. sometimes it will get a tail like what mine has(see in the snap attached) .Keep the flame in medium. When the cheeyums turn golden brown, transfer the cheeyums into a plate spread with tissue paper. When the oil gets absorbed it is ready to be served.

14 comments:

Vasanth said...

Hi Achi,

i have gone through the blogs before...i was just looking for a good paruppu thuvayal recipe...and found yours....it is just not the recipe that make the curiosity of trying it....u have a real good way of portraying and explaining the importance of food, the way it should taste, how should it look ...more than the recipe all this make it really interesting...and makes me feel like i should try out all these.....

i am not that great of a cook...i just started to enter kitchen a year before to start cooking as i need to start serving my hunger...slowly started to make food those are eatable.... generally i google to find recipes...and found your spot today.....

ur blog has all good old chettinadu recipes..... if u have time i would to look for your recipe foe paal paniyaram...which my mom used to say it is quite riskier..

good luck …have fun…

bye
vasanth

Solai Chidambaram said...

Thankyou Vasanth

Rekha said...

hi achi,
your recipes r really good. I have tried almost all veg dishes of urs. it would be great if share ur inippu cheeyam and paal paniyaram recipes with us.

rekhaarun

Cham said...

I made this Cheeyam for one of the food event. As usual we all liked it! Made ur khothamalli thokku too! Thanks once again Aunty!

Akila said...

Hello Achi,

Now a days my mom asks me in phone, "why Akila you don't ask much receipes".. I hope you understand the answer... You are a good teacher. Before marriage i do not know any of our style palagarams but now my husband is amazed that i am trying out different things. Thanks Achi.

I tried Masala Seeyam but i have a question, the output was not as soft as it would be when Aaya does. What mistake would i have done Achi?

Akila said...

Hello Achi,

Now a days my mom asks me in phone, "why Akila you don't ask much receipes".. I hope you understand the answer... You are a good teacher. Before marriage i do not know any of our style palagarams but now my husband is amazed that i am trying out different things. Thanks Achi.

I tried Masala Seeyam but i have a question, the output was not as soft as it would be when Aaya does. What mistake would i have done Achi?

Solai Chidambaram said...

Akila,Very happy that My blog is helping you people out to have good food.The reason for your cheeyam not very soft can be due to two reasons
1.The quality of urudh dhal used
2.The way you grind the batter
If the urudh dhal you use is of a little inferior quality then use a tablespoon more
The batter should not be very tight like that for vadai.While grinding add little little water and grind nicely like that we do for idly.Dont worry you will learn from experience

Akila said...

Thanks Achi. I also request you to write how many pieces or how many servings can be made from 1 cup (or Ulakku) or your given measurement of ingredients. That would be helpful for me to multiply for a big gettogether.

Lakshmi said...

Hello madam,
I went thro' all ur recipies, everything is mouth watery.
I want to know whether to soak & grind rice & urad dhall together or seperately for Masalacheeyam .waiting for ur reply.

R.Amudha HariHaran said...

hi
ur receipes are too helpful for me.My daughter Saindhavi just luved the masalacheeyam that i made luking up ur receipe..thank u and keep adding much more..
R.Amudha Hariharan

unnamalai said...

Hi Achi

this is jaya from malaysia good to c ur recieps vey interesting i have tried tomato rice good one can u give me the reciepe for sweet chapathi (poli)

Skl said...

Hello aunty,
We tried masalacheeyams,turned out very nice,had with coconut chutney,it was very very delicious,remember having this as an evening snack at karaigudi,chidambarams family was the host,they served such authentic chettinad food,we had a great time,nice people and great culture,beautiful huge mansions,luv the open space in between the home esp when lit with lamps,thank you,
Skl

Parvathy Kannan said...

Hello Solai Achi
Vannakkam Thisis Parvathy from Dubai after my mom ( she is no more) all my queries where cleared by your blog . As i am a vegetarian i couldnt do much non- veg recipes only because of your blog I could do Crab Masala, Mutton Gravy ..... and now I've moved on to Sweets ,Touch Wood achi , GOD BLESS YOU ....

Maggie Inbamuthiah said...

உங்கள் குறிப்பைப் பார்த்து இன்று மசாலா சீயம் செய்தேன். நன்றாக வந்தது. அதே ஊர்ப் பக்கத்து ருசி! (ஜவ்வரிசி மாத்திரம் சேர்க்கவில்லை) நன்றி!!