Merry Christmas everyone! Every Christmas feast should have a dessert. Vennai Pittu derives its name from the Tamil word vennai which means ‘butter’ due to its soft and uniform consistency. This light and easy dessert is a delicious way to wind up the heavy protein-and-fat rich Christmas lunch or dinner.
Murukku is very popular in Tamil Nadu as a snack. There are several types of murukkus involving various ingredients and techniques. Thaenkuzhal is one such type very popular in Thirunelveli district. Though murukku is available with most traditional snack vendors, the theankuzhal type is usually made at home. This recipe is from the Saiva Pillaimar, and I still make it at home during December as it is part of the Christmas tradition in our family.
It’s advent today! I’m going to kickoff the Christmas season with the first of my Christmas Specials, which will mostly feature recipes of Tamil Christians from the deep south of Tamil Nadu. There’ll be one every Sunday from now till Christmas.
When we got married, my mother gave each of my sisters and me a recipe book with many recipes she had collected. This recipe was in that book but I didn’t remember her ever making it. When I asked, she said that it was because the kolusa paniaram smelled of egg and it would disintegrate while frying. I later on discovered that she didn’t make it because she was allergic to egg. I tried the recipe and found that the paniaram did smell of egg, but the smell disappeared when coconut milk was added. I don’t know what ‘kolusa’ means, but this makes a very tasty snack with a star shape that is perfect for the Christmas season.