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Ettangadi – Dry Roasted Vegetables in Jaggery Syrup

Ettangadi – Dry Roasted Vegetables in Jaggery Syrup

Ingredients of Ettangadi :

Serves: 8

This sweet dish is specially made for the Thiruvathira festival.

The literal translation of ettangadi is ‘eight markets’. Presumably, this strange name came from the fact that some of the ingredients are purchased from the market and not grown at home!

  1. 100 gms elephant foot yam (zimikand)
  2. 100 gms Malabar carmint (koorka)
  3. 100 gms colocasia (arbi)
  4. 100 gms yam (chupri aloo)
  5. 100 gms unripe plantain
  6. 100 gms cherukizhangu (chhota rathalu)
  7. 3 tbsp red cowpeas (lobia)
  8. 3 tbsp horsegram (kulthi ki dana)
  9. 1 ripe plantain
  10. 1 tender coconut
  11. Syrup made from 1 tsp grated jaggery

Method of Preparation of Ettangadi

  • Clean, peel and dry roast all vegetables over red-hot coals. Cut them into 1-cm pieces.
  • Dry roast cowpeas and horsegram individually over low heat till they are cooked
  • Peel ripe plantain and cut into 1-cm pieces.
  • Scoop out the flesh of tender coconut and cut it into 1-cm pieces.
  • Place jaggery syrup in a pan over moderate heat. Add all ingredients. Mix well and remove from heat.

Note: Cherukizhangu is a small yam that is about 9cm in length. Its thin skin has a few spikes that are not sharp.

Ettangadi – Dry Roasted Vegetables in Jaggery Syrup

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