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PRODUCTS THAT IS GIFTED FOR MARAYOOR
| LEMON GRASS OIL | ||||
One of the crops grown in Marayoor is lemon grass. It is commonly known as ‘East Indian Lemon grass’ and is a perennial and multicut aromatic grass. The valleys of Kanthalloor and Marayoor are suitable for the cultivation of lemongrass and it is widely grown here. Lemon grass is commonly used in teas, soups and curries. Lemon grass oil is used as a main substitute for ‘Cod liver oil’. It has anti-fungal property and is a good cleaning agents. It also has anti-cancerous properties. In Marayoor and Kanthalloor there are plenty of lemongrass farms and the oil is extracted by traditional distillation method. Tourist can enjoy the enchanting flavor of lemon grass oil and can purchase it in a reasonable rate. |
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| JAGGEREY - MARAYOOR MADE | ||||
| Marayoor Jaggery is the sweetest one in India. When this gaggery undergoes a laboratory analysis at Kakkanad Analytical laboratory, was found that the jaggery is one of the best having 97% sugar in it. Then the High Court directed Travancore Devaswom Board to use this gaggery in its temples. Obeying this order, some of the famous temples are using this jaggery. In Marayoour and Kanthalloor you can see the beautiful sugar cane farms. Another specialityof this Sarkara is that it is made in the frm itself in a traditional manner. First the sugar cane juice is boiled in a special type of huge vessel and then condenses to jaggery balls. Tourists can purchase this product at a premium price from the farm itself or at our hotel reception. You can make various types of delicious dishes using this jaggery. One of the best dishes using this ‘Sarkara’ is ‘Marayoor Sarkara Payasam’ and the recipe is as follows: Contents: 1. Raw rice - ½ Kg. 2. Marayooor Jaggery – 1 Kg. 3. Coconut – 5 Nos. 4. Cashew nuts – 50 g. Raisins – 50 g. Cocnut cut into small pieces – 1 cup. 5. Cardamon – 25g. 6. Ghee – 100g. Method: First crush the Marayoor Jaggery, add little water and boil. Then filter and keep it aside. Scrape the coconut and take thick milk from it and then take second milk. Then boil the rice until it is half-cooked. Then add the jaggery. The boil it with occasional stirring. When the content become thicker add the second coconut milk, then stir it well. Then again the programme become thicker add the thick coconut milk. Then stir well and not allow toboil. Now fry the fourth contents in pure ghee and pour it into the payasam. Finally crush the cardamom and add it into the payasam. ready. Keep it for half an hour and now the delicious ‘Marayoor Sarkara Payasam is ready to serve. |
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CHANDANA GROUP OF HOTELS MARAYOOR P.O., MUNNAR - 685620 , FAX:- 04865 252333,
TEL:- 04865 252222, 252322 , 252221 , E-MAIL:- CHANDANARESORTS@GMAIL.COM,
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