Wednesday, 13 February 2013

Sukhiyan

Hurray!!! This is ma tenth post. Arun had promised me that he will improvise ma website after I post 10 recipes. Arun now it is your turn!!!

Sukhiyan is a favourite tea time snack for Keralites. Though it is an authentic Kerala snack, I think it is less explored in southern Kerala coz I have seen only Malabari's preparing it. 

Even if you guys haven't tasted it, I guess you know about it coz this snack has become a part of famous dialogue from the movie, Thattathin Marayathu."സുഖിയന്‍ !!!!! കണ്ടിട്ടൊന്നും ഒരു സുഖമില്ല.... പിന്നെങ്ങനാ  പേരു വന്നു?????" . This link  is for ma readers who haven't watched it. From then, whenever I have this snack, its just that dialogue that comes in ma mind. 

More about this snack, it is a flavour locked, crispy but soft recipe. If you haven't tasted it, try it out at least now. Am sure u'll love it.

Happy tea time :-)



RECIPE FOR SUKHIYAN:

Ingredients:
  1. Cherupayar/Moong dal : 1 Cup
  2. Water : 1/2 cup
  3. Grated coconut : From half the coconut
  4. Cardamom : 4, crushed
  5. Raisins : One handful, fried in ghee (optional)
  6. Cashew kernels : One handful, , fried in ghee (optional)
  7. Ghee : 1 tsp
  8. Oil : To deep fry
Bowl 1                                                                                     
  1. Jaggery : 1/2 kg
  2. Water : 1 Cup
For Batter
  1. Maida :1 Cup
  2. Rice flour : 1/2 Cup
  3. Salt : To taste
  4. Water : To mix
Method:
  1. Pressure cook the moong dal for 2 whistles. Cook till the water evaporates, with lid open. Do not over cook. If it is already cooked after the whistle, drain off the excess water.
  2. Melt jaggery in a thick bottom vessel with 1 cup of water. When it starts boiling, add grated coconut and crushed cardamom to it and lower the flame. Mix well (Vilayipikuka- വിളയിപികുക) . 
  3. Add the cooked cherupayar, raisins & cashew kernals and combine well. Also add 1 tsp of ghee to it. Ghee enhances the flavour.
  4. Let it cool down. Ensure that the mix is dry.
  5. Make small lemon sized balls with the cherupayar mix and keep it aside.
  6. Combine the ingredients for batter and make a thick batter.
  7. Dip the balls in the batter and deep fry them into light golden colour.


Enjoy!!!!
Ritu J. Rose

NOTE:
  • Do not overcook the dal as it will turn the snack soggy.
  • Cherupayar mix should be dry or else you cannot hold them into balls.
  • Batter should not be watery. If so, it will not stick to the cherupayar balls.
  • If you are adding cashews, ensure that they are tiny broken pieces like that of moong dal or else you will find it difficult to shape them into balls.





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