Kongunad Special Sandhavai Recipe - Traditional Kongunadu Cuisine
Kongunad Cuisine : Kongunadu is the region that comprises the western part of Tamil Nadu - Coimbatore, Erode, Salem, Tirupur, Dharmapuri, Namakkal and Dindigul. The cuisine of this region has its own flavor, distinct from Chettinad cuisine.Sandhavai / Rice noodles/ string hoppers prepared with par-boiled rice is an excellent breakfast or dinner recipe. Typically Sandhavai is served with coconut milk, sugar and cardamom. We can also serve with thick jaggery syrup flavored with cardamom powder. This recipe as a special importance as it is a famous recipe served while inviting a newly wed couple to home in the kongunad region.
Equipment
- Sandhavai Maram / nazhi
Ingredients
For Soaking
- 1/2 Kg Par-boiled rice Soak for 4 hours
- Salt as required
- grated coconuts optional
- 1 tsp Cardamom powder optional
For sidedish
- 200 g Jaggery
- 50 ml Water
- 1 tsp Cardamom powder
- 2 tbsp Grated coconuts
- 1 tsp Sesame seeds
- 1 tbsp roasted gram dal
- 5 tbsp grated coconuts for making coconut milk
Instructions
- Wash and soak rice for three to four hours. Grate coconut, make sure not to grate near the shell, use the white portion alone.
- Grind coconut and cardamom to a fine paste and add it to the rice and grandly until a smooth paste. The consistency of the batter should be thicker than idli batter. I have not added cardamom and coconuts but it gives nice taste please do add along while grinding to get a nice taste.
- Make idli from this batter. Use a sandhavai nazhi or idiyappam press to make rice noodles, string hoppers or sandhavai.
- Typically Sandhavai is served with coconut milk, sugar and cardamom. We can also serve with thick jaggery syrup flavored with cardamom powder. We can also make a powder with sesame seeds and roasted gram dal and add on the top and eat. Traditionally it was served to newlyweds when invited for a meal.
Video
Notes
Savory Sandhavai version
The Sandhavai can also be made in a savory version. Grind soaked rice with coconut till it is a fine paste. Steam the batter and use an idiyappam press to make fresh sandhavai. Heat oil in a pan and add seasoning of mustard, green chillies and curry leaves. Add onions and fry till they are translucent. Add turmeric powder, tomatoes and salt. Once the mixture is soft, add the sandhavai and mix well. You can eat without any sidedish but if you prefer one you can serve with coconut chutney.