Tag: havyaka recipe

Haalittu Payasa / Rice Noodle Kheer :

August 23, 2022

It is an age-old recipe and an almost extinct dessert in our region/ community. Haalittu, the name itself, suggests the softness of the rice noodles.

Here, freshly prepared rice noodles are cooked in boiling jaggery-laced water, enriched with coconut milk, and flavoured with freshly ground cardamom powder. 

The method is straightforward and not so complex.

Ingredients:

Dosa Rice – 1 small tumbler

Jaggery – ½ to ¾ tumbler or more

Salt- ½ tsp

Fresh Coconut – To extract milk or Coconut milk – 1 pack

Cardamom powder – 1 tsp (freshly ground)

Method:

-Wash and soak the rice for 3 to 4 hrs with sufficient water.

-Grind the soaked rice with salt into a smooth paste.

-Take one thick Kadai, pour the batter, heat on a low flame and cook until it forms a smooth pliable dough, with constant stirring.

-When the mixture cools down, take a chakli presser, fix a multi-hole plate, press the noodles and keep it ready.

-In another thick-bottomed vessel, take jaggery, and sufficient water or if you are using freshly extracted coconut milk, take 3 rd and 4th extract of thin coconut milk and boil until the raw smell of the jaggery vanishes.

– Now, drop the rice noodles and boil further. When noodles are well cooked, add thick extracted coconut milk or open the tetra pack, pour, and give one boil.

-Garnish with cardamom powder and serve hot. Here, we don’t use any ghee-fried dry fruits.

-if you wish to add, you can add and serve.

Pumpkin/Cheenikayi Kalasu:

October 25, 2018

Pumpkin Kalasu is a traditional recipe of our community. It is a semi solid, sweetish coconut based curry, which goes very well with hot rice or Chapati.

Usually we use tender, greenish sweet pumpkin for this curry, paired with white Kabuli chana.

Ingredients:

Green sweet pumpkin – ½

White chana – 1 cup

Coconut – 1 bowl

Cumin – 1 tsp

Red chilli – 1 to 2

Salt

Jaggery

Red chilli powder – ½ tsp

Seasoning:

Coconut oil – 1 tsp

Mustard – 1 tsp

Red chilli – 1

Curry leaves – 1 string

Method:

  • Soak white chana for 7 to 8 hours or overnight.
  • Cut pumpkin into half; remove inner soft pith and seed. Chop this into small pieces with skin intact.
  • Wash soaked chana, put fresh water and cook in a pressure cooker for 3 whistles.

  • When pressure relieves, open the lid and add chopped pumpkin, salt, red chilli powder and jaggery. If needed add little more water and cook until pumpkin is done.
  • Now grind coconut, cumin and red chilli into fine paste by adding required amount of water.
  • Add this masala to cooked veggie. Adjust the consistency by adding water. Consistency should be semi solid. Boil this and add seasoning.
  • For seasoning heat coconut oil, mustard, red chilli and curry leaves.
  • Enjoy this curry with hot rice or Chapati.