Food Talks - A thread dedicated to all Foodies out there

  • Thread starter Thread starter ramesh skyPLAY
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Today in our TN , it's karthigai dheepam. Prepared kozhukattai at home. (Sahos plz translate)

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And we make it by palm leaves (young leaves). It's no time to bring from road side. So my mom used banana leaf. In Kerala we use vayana ila @WizarD Bro. The fragrance very nice.
 
not round bro in TN kozhukkattai mostly in these shape only


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Understood.
We call the flat one as Ada/Ila ada and the ball shaped one Kozhukkatta.

And we make it by palm leaves (young leaves). It's no time to bring from road side. So my mom used banana leaf. In Kerala we use vayana ila @WizarD Bro. The fragrance very nice.
The one made with Vayana (Bay leaf) is yet another different item, which we call 'Kumbil appam'.
It is neither flat, nor round but more like a cone.
 
Understood.
We call the flat one as Ada/Ila ada and the ball shaped one Kozhukkatta.


The one made with Vayana (Bay leaf) is yet another different item, which we call 'Kumbil appam'.
It is neither flat, nor round but more like a cone.
I born and brought in Kollam dt, Esfield estate, near Themala in Kerala. We called it as ila appam. Anyhow the name various place to place. Ingredients are same mostly.
 
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