Vilampazham pachchadi
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Am I obsessed with food, no, I am not. But, why am I writing notes here mostly on food. Starting with my earliest note, the effort is to keep writing about some simple recipes which we tend to forget with time. Only last week was reading an article "Is broccoli to be blamed for California drought" - why should we run after some exotic stuff, pay a huge price in terms of our pocket as well as on environment. Quinoa one day, broccoli the other day, oats the wonder cure.
This morning my friend here, Sulabhaji posted photos and medicinal properties of beal fruit or wood apple. I still have doubts whether the beal, wood apple she posted is the same as the one we call vilampazham. ...Some of them in her picture and while searching on google showed Vilampazham.
Vilampazham pachchadi used to be an occassional affair whenever it was available in the market or someone brought them home. Sometimes one had to wait for days for it to get ripe and ready to be broken. A simple test was to shake it and see if the fruit pulp inside moved and made a sound. Ideal time to break it.
The pulp would be scooped out, crushed with some jaggery and for those who love a little more tang than vilampazham itself would offer can add few drops of tamarind pulp to it. Add green chillies to cut the sweet of jaggery, and give a tempering of mustard and urad dal. Being rice eaters, we normally had it as an accompaniment to main course or added it to rice and ate.
But, to diversify, why should theplas be eaten only with chunda, try a vilampazham pachchadi. A spicy pesarattu or a plain paratha can also be tried. Those who count calories can try ragi dosai instead of parathas or theplas.
Try it as Sulabhaji did, sharing her photo here - another recipe to think in times of inflation.
This morning my friend here, Sulabhaji posted photos and medicinal properties of beal fruit or wood apple. I still have doubts whether the beal, wood apple she posted is the same as the one we call vilampazham. ...Some of them in her picture and while searching on google showed Vilampazham.
Vilampazham pachchadi used to be an occassional affair whenever it was available in the market or someone brought them home. Sometimes one had to wait for days for it to get ripe and ready to be broken. A simple test was to shake it and see if the fruit pulp inside moved and made a sound. Ideal time to break it.
The pulp would be scooped out, crushed with some jaggery and for those who love a little more tang than vilampazham itself would offer can add few drops of tamarind pulp to it. Add green chillies to cut the sweet of jaggery, and give a tempering of mustard and urad dal. Being rice eaters, we normally had it as an accompaniment to main course or added it to rice and ate.
But, to diversify, why should theplas be eaten only with chunda, try a vilampazham pachchadi. A spicy pesarattu or a plain paratha can also be tried. Those who count calories can try ragi dosai instead of parathas or theplas.
Try it as Sulabhaji did, sharing her photo here - another recipe to think in times of inflation.
- Get link
- X
- Other Apps
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