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Manoharam - Indian Cooking Challenge, August 2010


By Enveetu Kitchen (Visit website)



Manoharam Urundai, My Mom's Best choice for making Parupu thengai/Koodu (The tall Cones seen in Marriages and all Good Occasions. i have seen amma making it many a time, but havent tried, until this. Enjoyed making them, actually felt they were a bit easy to make.









More than me My Mom is very happy to know that i m learning some traditional sweets n savouries. Thanks to Srivalli for selecting these traditional delicacies for Indian Cooking Challenge. Enjoyed making them. These recipes are from a cookbook authored by S. Meenakshi Ammal Vol 2. Thanks a Ton to Lataji for sharing this Manoharm Recipe from her Cookbook authored by S.Meenakshi Ammal. I followed Recipe 1 and did only half the measure, came about 9-10 balls of medium size. 





Ingredients

Moong Dal - 1/2 cup

Raw Rice - 1 cups

Salt to taste

Ghee - 1 tbsp

Oil for deep frying.



Jaggery is 1/2 cup (packed)









Gadget: Murukku press with the three dot pore disc fitted in. 










































Method
Wash and soak the rice for 15 mins. Drain and spread over a clean cloth(this is where appa's or hubby's Veshti comes handy!!! LOL!!! ) to absorb excess moisture. Shade dry the rice for 30 minutes. Grind the rice to a very fine powder. While grinding in Mixie, its better to sieve the rice powder once/twice and grind to get a fine flour. The dal has to be powdered raw until very fine too.














































































































Mix the flours add some salt to the mixture. Rub in the ghee to incorporate it well with the flours. Add water and knead to a dough that can be passed through the pores of the murukku press.






























































































































Heat oil in a pan and on a moderately hot temperature press the murukkus in the oil and fry them until they are crisp. Remove with a slotted ladle and place on absorbent tissues to remove excess oil. Once cool, break the prepared murukkus in tiny bits.








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