When my daughter was born i was desperately searching for some tamil thalattu songs, but my grandmom couldn’t recollect any. I was able to find only half a song from aunt. I wish my ancestors had written few songs on some kalvettu 😉
I would like to publish at least that half song so that everyone can enjoy.
தூரி தூரி என்று சொல்லி என் கண்ணே நீயும் கண்ணுறங்கு
தூங்காத கண்ணுனக்கு என் கண்ணே நான் துரும்பு கொண்டு மை எழுதி
உறங்காத கண்ணுனக்கு என் கண்ணே நான் ஓலை கொண்டு மை எழுதி
சுத்தி சுத்தி புளிய மரம் என் கண்ணே சுழித்து வரும் பாலாறு
பாலாற்று தண்ணியிலே என் பாலகனும் நீந்தி வர (தூரி)
For my daughter i substituted the word “balagan” with “pattu kutty” 🙂 If you want the tune , please call me..LOL. With this beautiful song running in mind let us get to the recipe which i tend to prepare frequently these days. Ragi (Finger Millet) also called kelvaragu is rich in calcium and it is the first semi-solid food given to my daughter. She used to love those. If time permits i shall blog later about the food prepared for babies at different stages. Now let us get to the recipe.
1. Take two cups of ragi flour in a bowl. Add little amount of salt. Sprinkle water little by little and knead the flour. Stop adding water when the flour makes small balls when you take your fingers through the flour round and round.
2. Try to break the lumps as much as possible.
3. Now place the flour on idly tray or you may use a stainless steel sieve with a dry cloth inside it. (Sieve idea is from my mom and it is an easy way to cook most of the stuff these days like kozhukattai , ragi sevai , ragi puttu etc) Support the sieve with an inverted plate or a stable cup.
4. Steam cook the ragi dough for around 10-15 mins. Taste the cooked ragi. Raw ragi causes stomach upset.
5. Now for sweet version mix the cooked ragi with grated coconut and sugar. For spicy version temper with mustard seeds, urid dal, curry leaves, green chilies and little bit of chopped onion and mix with ragi.