Preparation Time : 20 minutes
Cooking Time : 15 minutes
Serving : 8 members
Description
This is an authentic dish very own to the southern region of Tamil Nadu mainly in the districts of tirunelveli , tuticorin and kanyakumari . It is served mainly during Thiru karthigai deepam days . The palm trees play an important role in the life of the people of tirunelveli region . As coconut trees are to kerela , palm trees are to tirunelveli . The palm Jaggery is used in many dishes and in medicines too . I first got to know about this dish when my neighbour served me this dish when I dropped in to her place .tirunelveli being home to me for the past 24 years I felt bad that my recipe posts were not mostly based on this region . So today’s post is dedicated to tirunelveli .
Ingredients | Quantity |
|---|---|
| Rice flour | 1 cup |
| coconut grated | 1/4 cup |
| Dry ginger powder | 1/2 teaspoon |
| palm jaggery | 1/2 cup ( boiled in water to get a syrup , can use normal jaggery instead of palm jaggery ) |
| water | 1/2 cup |
| cardamom powder | 1 teaspoon |
| black sesame seeds | 1/2 teaspoon |
| salt | a pinch |
| Threads | few made out of palm leaves |
| palm leaves | few cut into 6 inch pieces , the middle portion of leaf |
- Mix rice flour , cardamom powder , coconut grated , dry ginger powder , black sesame seeds and a pinch of salt together in a big bowl .
- Strain the palm jaggery syrup and cool to warm . Add the syrup to the rice flour mixture and knead well to get a loose dough ( dough should be a bit more loose than of roti dough ) using little water if needed .
- Place little dough in the Center of the cleaned and cut palm leaves .
- Tie them on each side with a thread made from the palm leaves .
- Do the same with the remaining dough and palm leaves .
- Steam them for 10 -15 minutes .
- Remove and serve hot or at room temperature .
