Salem Norukkal Recipe
Have a delightful experience by making this lip-smacking recipe Norukkal, a special dish from Salem and enjoy devouring it...
An Overview On Salem Norukkal Recipe:
Norukkal is an enticing street snack that originated from the district of Salem, (the steel city) also the fifth largest city in Tamil Nadu and it is popular all over the country. It is made of crushed Murukku and Thattai (common savories) mixed up with green and red chutney which is made more delectable with tiny shreds of carrot and beets. Onion, mint and coriander give a fantastic finish and the addition of peanuts contribute a nutty flavor in every bite. The garlic soaked coconut oil is the key element that gives an overall zing to the dish that makes the Norukkal all the more palatable. Overall, it is a commendable fusion of snack and salad that is presented in an alluring way in the region's own style.
Salem Norukkal is a famous dish that attracts the localites and the tourists equally as it has the perfect amalgamation of colors, flavors and textures that would tantalize anyone at the sight of it. Anybody who visits Salem would never comeback without devouring this dainty dish from the push cart vendors and the mobile eateries of Chinna Kadai Veedhi. Looking at the huge crowd during the evenings and weekends, and the ease and swiftness with which the vendors prepare the Norukkal, and the way people relish the Norukkal and Thattuvadai is absolutely fascinating to watch.
You cannot think of any other interesting way to eat carrots, beets and mint in plenty and it is a short cut method to incorporate veggies to kids. It is very quick and easy to make and you can prepare it as an instant after school snack or an additional attraction for a birthday party. If you want to trigger your creativity, then this Norukkal comes ready in hand as you can spruce up the dish by adding some more items like Raw Mango, cashews, cucumber, spring onion or even the leftover poriyal like beans, carrot or cabbage poriyal. Explore this simple yet delicious dish with a sip of sizzling filter coffee or masala tea and have a sumptuous delight.
Here comes the recipe of Salem Norukkal,
Ingredients Requiret To Make Salem Norukkal Recipe
How To Make Salem Norukkal Recipe
Take a tiny bowl and tip in a tablespoon of coconut oil and coarsely crush the garlic and drop it into the oil. Let it soak for about fifteen minutes approximately.
Just crush the measured quantities of murukku and thattai into bits and pieces with your fingers gently and keep it aside. You can also pound them using a mortar and pestle for a minute so that you get a coarse mixture of both.
Take a large bowl and add the ground murukku thattai mixture and tip in the soaked coconut oil along with the garlic and mix well.
Throw in the grated carrot, beets, onion and tomato and plop in a teaspoon of red chutney and two teaspoon of green chutney and give a nice stir.
Sprinkle the required salt and toss over some roasted peanuts along with the required salt.
Finally add some lush green mint and coriander lleaves and squeeze half a lemon over it and mix altogether well.
Now the delicious Salem Norukkal is ready.
Transfer it to a serving bowl and serve it along with a sizzling cup of tea.
Wash and clean the measured quantities of mint and coriander leaves and drop it in a blender.
Add four numbers of green chilies along with half a teaspoon of roasted gram and add the required salt and blend it into a smooth paste.
Tip in a few drops of lemon juice and mix well. Now the green chutney is ready.
Soak the red chilies in a quarter cup (or even less than that) of water and let it remain for about fifteen minutes approximately.
After it cools down, drop them in a blender along with a little water you used for soaking.
Tip in the garlic cloves along with a small piece of ginger and add the required salt to it.
Blitz them altogether for a few seconds and make a smooth paste out of it.
Transfer it to a small bowl and tip in a quarter teaspoon of jeera/cumin powder and chaat masala each.
Add a teaspoon of warm sesame oil and mix altogether well and now the fiery red chutney is ready.
Tips And Tricks To Make Salem Norukkal Recipe
- It can be made even with the leftover Murukku and Thattai and while pounding them do not use a blender as you may get it powdery.
- As much as possible, finish it off at the earliest as it will become a little bit soggy if left for hours and do not refrigerate.
- But you can store the green and red chutney for a day or two and can use it for other chaat items.
- Let the vegetables and greens be fresh so that you get the maximum taste and nutrients.
- You can tip in a pinch of rock salt or chaat masala powder and it is optional.
- If you add too much of beetroot it may change the whole dish into deep pink and so kindly stick to the quantity mentioned here.
- If you want the Norukkal to be more spicy you can add a little more of green and red chutney.
- You can also use any other cooking oil that you use regularly to soak the garlic.
Ingredients
Directions
Take a tiny bowl and tip in a tablespoon of coconut oil and coarsely crush the garlic and drop it into the oil. Let it soak for about fifteen minutes approximately.
Just crush the measured quantities of murukku and thattai into bits and pieces with your fingers gently and keep it aside. You can also pound them using a mortar and pestle for a minute so that you get a coarse mixture of both.
Take a large bowl and add the ground murukku thattai mixture and tip in the soaked coconut oil along with the garlic and mix well.
Throw in the grated carrot, beets, onion and tomato and plop in a teaspoon of red chutney and two teaspoon of green chutney and give a nice stir.
Sprinkle the required salt and toss over some roasted peanuts along with the required salt.
Finally add some lush green mint and coriander lleaves and squeeze half a lemon over it and mix altogether well.
Now the delicious Salem Norukkal is ready.
Transfer it to a serving bowl and serve it along with a sizzling cup of tea.
Wash and clean the measured quantities of mint and coriander leaves and drop it in a blender.
Add four numbers of green chilies along with half a teaspoon of roasted gram and add the required salt and blend it into a smooth paste.
Tip in a few drops of lemon juice and mix well. Now the green chutney is ready.
Soak the red chilies in a quarter cup (or even less than that) of water and let it remain for about fifteen minutes approximately.
After it cools down, drop them in a blender along with a little water you used for soaking.
Tip in the garlic cloves along with a small piece of ginger and add the required salt to it.
Blitz them altogether for a few seconds and make a smooth paste out of it.
Transfer it to a small bowl and tip in a quarter teaspoon of jeera/cumin powder and chaat masala each.
Add a teaspoon of warm sesame oil and mix altogether well and now the fiery red chutney is ready.