Over the years, @girijakrishnan akka has been my guiding light for making modakams. Every Ganesh Chaturthi, I don’t miss calling her — to hear her stories, tips, shortcuts, and memories. Her knowledge flows so endlessly that I often forget how the hours pass. This year, her Ulundu Modakam (urad dal), steamed in our heritage Brass Idli vessel, carries not just flavour, but the blessings of tradition, devotion, and togetherness It was an honor to have her teach us at Zishta last month to make spec
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Over the years, @girijakrishnan akka has been my guiding light for making modakams. Every Ganesh Chaturthi, I don’t miss calling her — to hear her stories, tips, shortcuts, and memories. Her knowledge flows so endlessly that I often forget how the hours pass. This year, her Ulundu Modakam (urad dal), steamed in our heritage Brass Idli vessel, carries not just flavour, but the blessings of tradition, devotion, and togetherness It was an honor to have her teach us at Zishta last month to make spec
1.6K views9 months ago
FacebookZishta
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Rakesh Raghunathan on Instagram: "Pillayarpatti Modhakam | Pillayar Chathurthi Special - Raw rice - 1 cup - Moong dal - 1/2 cup - Jaggery - 1.5 cups - Grated coconut - 1/2 cup - Ghee - 2 tsp - Cardamom powder - 1 tsp - Dry ginger powder - 1/2 tsp * Wash and soak rice and moong dal in water for 2 hours. * Spread on a cloth and allow to dry * Dry roast rice and moong dal. Allow to cool. * Grind rice and dal to a coarse powder * Cook this mixture in 1.5 to 2 cups of water in a pressure cooker. * On
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