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Traditional Malabar recipe
Published On: 18 Sep 2013
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Bengali: Laban / Noone
Knead the rice flour with water, salt and a little melted jaggery. Make pea sized balls out of the dough. Keep it aside.
Boil 1 liter water and mix in the tiny rice balls with the hot water.
Once the rice ball gets well cooked, mix in the remaining melted jaggery, cardamom and cumin seeds. Cook it for 10-15 minutes.
Mix 2 tbsp rice flour with the coconut milk to make it thicker. Pour this mixture to the rice ball mixture and let it simmer in low flame for 5-10 minutes more or till the curry attains a thickness.
Serve it as breakfast or as an evening snack or during braking fast.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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