On 2006-12-14, Kake L Pugh wrote:
Can it be made at home, from ordinary rice? It sounds very useful.

Natarajan Krishnaswami wrote:
Yes, theoretically. But it's a ridiculous amount of work. Buying it
dried, by the bag, at Indian groceries (or online, perhaps) is
definitely your best bet.

Good plan, thanks. It seems quite easy to get hold of online in the UK.
It's a shame I recently stocked up on spices; I'll poke my neighbours
and see if any of them want to collaborate on an order. For any other
interested UK people, these are the sites I found selling it:

http://www.natco-online.com/
http://www.simplyspice.co.uk/
http://www.spicesofindia.co.uk/

For your entertainment (in that I doubt most of us have ready sources
of paddy), here's the recipe adapted above, from S Meenakshi Ammal's
_Samaithu Paar_. (The cookbook, translated into English as _Cook And
See_, is perhaps the canonical cookbook for my ethnic group's
vegetarian cuisine.)

Is that "Cook and See" as in "try it and see"? That sounds like an
excellent sentiment.

Note: when two people pound it simultaneously by alternative
strokes, the flakes turn out better.

I wonder why this is.

Kake