A delicacy from Madurai, the food haven
Located on the banks of the river Vaigai, Madurai has been a major settlement for two millennia and is one of the oldest continuously inhabited cities in the world. This city was the capital of the Pandyan kingdom .This place is also called the temple city. The Meenakshi Temple in the city is an outstanding example of the finest Dravidian architecture and splendour.
By : migrator
Update: 2017-02-05 08:11 GMT
Chennai
Madurai is also called city of junctions (koodal nagaram), city of jasmine (malligai maanagar), temple city (koil maanagar), city that never sleeps (thoonga nagaram) and city of four junctions (naanmada koodal). The city has an air of spirituality and the rich fragrance of different kinds of delicacies, unique to Madurai and the rich heritage of the Pandyan era. This is a city, with a personality and a lot of history, which basks in the flavours of its street cuisine, where a story unfolds at every corner. When the sun turns bleary-eyed, air is little cooler and just after dusk, it is the time to hit the food trail.
Standing at the junction of West Veli Street and Town Hall Road, is decades-old Prem Vilas, famous for its Tirunelveli halwa that will ensure a sweet start. The delicious and piping hot ghee -dripping halwa is generously wrapped in a lotus leaf and is very delicious. Then head to Murugan idli kadai. The freshly-prepared super soft white idlis with four chutneys and paruppu podi and butter dosa with hot sambar — is served on a plantain leaf.
The East Tower of the Meenakshi Temple with its intricate colourful carvings glows under the flood lights. The cobbled street at the entrance is always hijacked by jasmine sellers and other vendors with stalls selling various items. Further down is the East Veli Street up to the elegant St. Mary’s Cathedral built in 1840, where, the Burma kadai stands tall, offering the best ragi string hoppers soaked in coconut milk and sprinkled with grated coconut. Kamarajar street has many small eateries with famous kotthu paranthas and erachi urandai curry, vada curry and many other items, like steaming hot sundal and crispy keera vadai and bhajjis.
The Konar Mess in Anna Nagar is busy even after midnight famous for its kari dosa (mutton and egg, spread over dosa and pan cooked liked a pizza). My all-time favourite, though, is the food served in the ancient traditional Lakshmi Vilas; from the dry vegetables, gravies, archai podi sambar, paneer rasam to the delicious Madurai kuru mura kathrikai is worth taking a trip all the way to the city. I simply love kuru mura kathrikai and am sharing this recipe with you today.
MADURAI KURU MURA KATHRIKAI
Ingredients:
8-10- Baby brinjals
3/4 cup – Fresh Coconut, grated
8 or as per taste- Red Chilies (small ones)
A small marble-sized ball of tamarind
1 ½ tsp. - Coriander seeds
¼ tsp.- Fenugreek ( Methi) seeds
1-2 tbsp.- Oil
½ tsp.- Mustard seeds
1 sprig- Curry leaves
Salt, to taste
Method:
- Wash the brinjals without cutting their stalks.
- Without breaking off the quarters, slit each of the brinjals at the base into four keeping the stalk intact. You may trim the stalk if it is too long. Keep aside.
- In a little oil, roast separately the red chilies, coriander seeds and methi seeds.
- Grind together grated coconut along with the roasted red chilies, coriander seeds, methi seeds, tamarind and salt to a coarse paste, adding just the required amount of water.
- Stuff this ground masala into the slit brinjals.
- Heat oil in a kadhai and when it gets hot, add mustard seeds.
- When they splutter, add curry leaves and sauté.
- Next, add the stuffed brinjals and the remaining masala.
- Sprinkle a little water, cover and cook the brinjals over medium flame, stirring from time to time.
- Take care that the brinjals are not broken and that they are well coated with the masala.
- Cook till the brinjals get done and the excess water from the masala evaporates giving the dish a dry and roasted finish.
COOKING TIP FOR THE DAY
When cooking carrot halwa and when it is almost done, add some milk powder to it. It will enhance the taste and look of the dessert to a great extent. Happy cooking!
The writer is a chef and author of Festive Offerings to the Gods
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