aadi kool recipe by chitrasfoodbook
INGREDIENTS Kummayam Powder Recipe White round urad dal -1 cup Yellow moong dal – 1/4 cup Raw rice / Maavu arisi – 1/4 cup Aadi kummayam / Koozh recipe Kummayam powder – 1/2 cup Palm sugar / Karupatti OR Jaggery – 1/2 cup Water – 1.5 cups ( To dilute kummayam powder) Water – 1/4 cup ( to melt jaggery) Ghee – 2 tbsp Gingely oil – 2 tbsp to 1/4 cup (Add while serving) AADI KUMMAYAM RECIPE KUMMAYAM POWDER : In a kadai, dry roast urad dal till golden in color. Transfer to a plate. In the same hot kadai, dry roast moong dal till golden color with a nice aroma. Transfer it to urad dal plate. Similarly dry roast rice till puffy. Keep it in the same plate along with dals. Let everything cool down. Grind to a smooth powder. Sieve it. Discard the coarse residue. Store the kummayam powder in an air tight box. AADI KUMMAYAM PREPARATION: To make Aadi kummayam, take 1/2 cup of homemade kummayam powder in a deep bowl. Add 1.5 cups of water. Mix without lumps and set aside. Alternatively you can roast the kummayam powder in 2 tsp ghee till nice aroma wafts through. Cool down and then mix with water to dilute it. In another bowl, take 1/2 cup of broken palm jaggery or jaggery. Add 1/4 cup of water to it. Boil and melt it. Strain the syrup using a wire mesh. Add this syrup to the diluted kummayam powder. Transfer this mixture to a non stick kadai. Mix in medium flame till thick. Add 1/2 tbsp ghee at regular intervals. Mix till the mixture comes together. Total time takes 15 to 20 minutes to reach final stage. Kummayam will become non-sticky. Wet your fingers slightly and touch the kummayam to check if its non-sticky. Serve hot mixing with gingely oil / sesame oil. Enjoy it as evening snack !
aadi kool recipe by sri lankan cuisine
Ingredients Dry roasted rice flour – 1 cup Dry roasted green gram – ½ cup Jaggery or brown sugar – ½ cup (can be adjusted as per your taste) Chips of coconut – ½ cup Coconut milk – 1 ½ cup Water Method Boil the green gram, which has been previously dry roasted, in one litre of water in a pot. Midway during the boiling, add the coconut chips (not grated but little pieces chipped off from a fresh coconut). Take 2 or 3 tbsp of the roasted rice flour and add a little hot water to make a paste. Make tiny balls from this rice flour mixture and add it to the boiling pot. After a few minutes of boiling, add the rest of the cup of rice flour into the boiling pot, slowly stirring it in. When the mixture starts boiling, add the coconut milk and the grated jaggery and leave it to simmer for another 10 minutes. Take the pot off the heat and serve the Kool in little bowls.
