Here is my 100th post 🙂 I don’t know how did I reach till here. Few days back I noted I was in 97th and I started thinking what should I post for my 100th post. I was first thinking of a Tamil food. As I am from the chettinad community, many of my friends in Facebook have been asking me to post more of chettinad food. Chettinad is a community of people in the southern Tamil Nadu of India. Food in chettinad is very famous ( Now you know how I became a foodie 😛 )
And a good news, Malar’s Kitchen is now in Facebook, https://www.facebook.com/pages/Malars-Kitchen/1516965231871483 . Please do visit the page and give your likes 🙂
Aadi kummayam is a very healthy dessert of chettinad food. In the marriage evening snack, this is one dish which is available for sure. When a girl enters her puberty, every day morning this dish is given along with 1/8 cup of sesame oil and a raw egg for her breakfast . It contains Urad dal which helps in strengthening the bones. And it is a lip smacking dish 😛 Ladies during the mensuration can prepare and have this. Ideally this is prepared with palm sugar / karupatti , not gur. Since I had very little karupatti, I added palm candy(gur). In marriage or function, ghee is used, for home purpose we restrict to sesame oil. Sesame oil cools down the body, so I prefer this.
Recipe Source : My Grandma 🙂
Ingredients for Aadi Kummayam powder /maavu:
Urad dal : 1 cup
Moong dal : 1/4 cup
Raw Rice : 1/4 cup
Method to prepare the powder / maavu:
Dry roast urad dal, moong dal, raw rice all separately till they change to slight brown color. Allow it to cool. Then grind all of them together to a very fine powder. ( As I just have a blender, I couldn’t get a fine powder though)
This powder can be stored and used later.
After roasting
Grind to powder:
Ingredients for Aadi Kummayam:
Aadi Kummayam Powder : 1/4 cup
Palm Sugar and palm candy / karupatti and vellam(both combined)/ Gur : 1/4 cup
Water : 3/4 cup
Sesame oil or Ghee(clarified butter) : 1/4 cup
Method to prepare Aadi Kummayam:
In a pan, combine aadi kummayam powder, water and mix well to a fine watery paste. Heat palm sugar and plam candy(vellam and karuppati) with 1 teaspoon water. Heat only till it gets dissolved. Once it is dissolved, add this mix to the prepared watery mix.
Now heat this in a pan, make sure no lumps are formed. We need to keep stirring otherwise lumps would form. Once it starts getting thicker, add sesame oil slowly every 3 to 4 mins.
At the stage where it comes to the halwa consistency stop and cool down.
It can be served while hot or even when cool. It need not be stored in refrigerator. Will be good for 2 days. Hope you enjoyed friends 🙂
Getting this to Fiesta Friday 27, an authentic dish from my community 🙂
Malar's Kitchen 