Sambar

Toor daal/tuvara parippu          1/2 cup
carrot                                       1            
potato                                      1
ash gourd/kumbalanga            small piece
drumstick                                1
colocasia/chembu                    1
eggplant                                   1
tomato                                      1
ladies finger                             4
shallots                                     8
tamarind                                   gooseberry sized
asafoetida                                  1/4 tsp

chilly powder                                      1/2 tbsp
coriander powder                                1 tbsp
turmeric powder                                  1/4 tsp
sambar powder                                    4 tbsp

season with/thalikan
mustard seed                           1/2 tsp
shallots                                    1 tbsp
whole red chilly                      3
curry leaves
salt to taste
Soak tamarind in 1/2 cup of warm water for some time, squeeze and take the extract from it, Keep aside.
All the vegetables(carrot,potato,ash gourd,drumstick,eggplant,tomato,ladies finger,colocasia)cut into medium sized pieces  
Toor dal cook in a pressure cooker, by adding enough water up to 2- 3 whistle. 
After the pressure settles open the cooker put all  the vegetables(potato, carrot,colocasia,eggplant drumstick,shallots),salt, pressure cook on medium flame, 1 whistle is enough.
Heat coconut oil in a pan crackle mustard seed,shallots,whole chilly,curry leaves, saute it add ladies finger tomato,cook 1 minutes, add chilly powder,turmeric powder, coriander powder stir well when the raw smell removes from it.
Pour cooked veggies into the pan, add tamarind pulp and take the sambar powder in a bowl, add some water mix well add this also. Simmer on low flame some more time and add more water if needed.
Add chopped coriander leaves and asafoetida and simmer for 2 minutes. Remove from the flame.

Tomato Rasam (Kerala Style)

Tomato Rasam (Kerala Style)










Tomato                                        1
tamarind                                       gooseberry sized
jaggery                                         1 tsp
Cooked Toor dal                            1/4 cup
chilly powder                                1/2 tsp
coriander powder                           1/2 tsp
cumin powder                                 1/4 tsp
turmeric powder                              1/4 tsp
pepper powder                                 1/2 tsp
asafoetida                                         1/4 tsp
coriander leaves
mustard seed                                     1/2 tsp
curry leaves
crushed garlic                                    2 tsp
coconut oil
salt to taste


Soak the tamarind in half cup water then squeeze the pulp from the soaked tamarind,keep it aside

Heat oil in a pan, crackle mustard seed, add curry leaves,whole red chilly, crushed garlic stir well continuously  add sliced tomato,stir well and add chilly powder,turmeric powder,coriander powder,pepper powder, cumin powder,stir well again when the raw smell completely leaves.

Add tamarind pulp along with 1 cup water add salt, jaggery, cooked dal, Let it froth and simmer for 2- 3 minutes add asafoetida, coriander leaves and remove the flame.

Beetroot Pachadi

Beetroot Pachadi

Beetroot                                 2 small
coconut                                   1/2 cup
curd                                         1cup
mustard seed                           1/4 tsp
green chilly                             2 nos
coconut oil                               2 tbsp
mustard seed                            1/2 tsp
whole red chilly                       2 nos
curry leaves                          
salt to taste

 Preparation
Crush 1/4 tsp mustard seed.
Grind coconut and 1/4 cup curd  into a smooth paste and add crushed mustard seed, salt  to taste and keep it aside
Remove the skin and mince the beetroot and keep it aside.

Method
Heat oil in a pan, crackle mustard, add red chilly, curry leaves beetroot salt, and green chilly, cook on low flame till it turn to soft
Add curd stir well immediately add coconut paste mix well remove from the flame.
Your yummy dish ready to go!!!!


        

Manga Curry/Mango Curry

Manga Curry/Mango Curry

Half ripe mango                          1
red chilly powder                         1tsp
turmeric powder                           1/4 tsp
coriander powder                          1/2 tsp
coconut                                          1 cup
jaggery                                           1 tsp
coconut oil                                     2 tsp
mustard seed                                   1/2 tsp
whole red chilly                              2
Asafoetida                                      1/4
curry leaves
salt to taste

Preparation 
Grind coconut along with little water and take thick and thin coconut milk separately (1st and 2nd milk).
Cut the mango into small pieces (1/4 inch cubes)

 Method
Heat oil in a pan, crackle mustard seed, add red chilly, curry leaves,saute it add chilly powder,turmeric powder, coriander powder, stir well when the raw smell removes add mango pieces, salt, jaggery,and thin coconut milk (1 cup) (2nd Milk)
When mango is cooked add thick coconut(1/4 cup)milk add asafoetida and  remove the fire, add curry leaves.

Rasam powder

 Rasam powder

Rasam powder
whole chilly                            20
coriander                                 11/4 cup
whole pepper                           1/4 cup
chana dal                                  3 tsp
black gram                                2 tsp
cumin seed                                1/4 tsp
turmeric powder                        1/2 tsp
First roast whole chilly in a pan without oil continuously roast chana dal, black gram,pepper,coriander,cumin seed.Grind all the ingredients with turmeric powder to get a fine powder.
Store in an airtight container. This will stay for 2 weeks with its aroma.

Moong dal curry/Katti parippu

Moong dal curry/Katti parippu















Moong dal                   1/2 cup
water                            21/2 cup
coconut                        3/4 cup
green chilly                  2
jeera/ cumin                 1/2 tsp
ghee                              1tsp
curry leaves    
salt to taste



grind together coconut, jeera and 1/2 cup water to a smooth paste
Roast the moong dal in a deep pan, take it in a bowl and wash
Cook dal along with 2 1/2 water in a deep pan
(or pressure cook for 6 whistles on full flame)
Mash the  cooked dal , add green chilly, coconut paste, salt mix well. Let it cook on the low flame about 3 minutes.
 Remove from the fire.Add  curry leaves, ghee or coconut oil  

Kootu curry/ Black chickpeas&veg curry

Kootu curry/ Black chickpeas&veg curry












Black chickpeas/ Kadala                   1/2 cup (soaked chana)
Yam/Chena                                        11/2 cup
Ash gourdelavanka                            1cup
carrot                                                  1/2 cup
coconut                                               1cup
coconut                                               1/2 cup for frying
Jeera/cumin                                        1/4 tsp
turmeric powder                                 1/2 tsp
chilly powder                                      1 1/2 tsp
jaggery                                                onion size
mustard seed                                       1/2 tsp
coconut oil                                           4 tsp
curry leaves
salt to taste



Grind together coconut, jeera with little water to a smooth paste
Pressure cook the soaked chana
Heat 1 cup water in a pan, add yam,ash gourd, carrot, when it cooked well.
add black chana, 1/2 tsp turmeric powder, chilly powder, jaggery, when jaggery is melted
add coconut paste stir well remove from the fire
Heat coconut oil in a pan crackle mustard seed,curry leaves, add coconut stir well when its golden brown, remove the fire pour it into the curry


                        

Naranga curry/Wild lemon curry

Naranga curry/wild lemon curry

Vduka puli Naranga/ wild lemon                   1
ginger                                                                   3 tbsp( chopped)
green chilly                                                          2tbsp(chopped)
gingelly oil                                                           3tbsp
chilly powder                                                      2 tsp
turmeric powder                                                1/2 tsp
fried fenugreek powder                                    1/4 tsp
asafoetida powder                                             1/4 tsp
tamarind                                                             gooseberry sized ball
jaggery                                                                lemon size
mustard seed                                                    1/2tsp
curry leaves
dry whole chilly
salt to taste

Soak tamarind in 1 cup water and take the extract from it
Wash and wipe it well with a towel and cut into small pieces
Heat gingelly oil in a pan,add ginger, green chilly,lemon,salt stir well about 10 minutes
Add 1/2 tsp turmeric powder, 2 tsp chilli powder  stir until the raw smell goes out . Add tamarind pulp and jaggery, allow it to boil, add asafoetida cook about 3 minutes and remove the fire
Heat oil in an another pan, add mustard seeds when it crackles,  add curry leaves, dried chilly and fry for less than a minute,  pour on top of the curry.
Add fenugreek powder

Inchi/ginger curry

Inchi/ginger curry

Inchi curry good appetizer and has all flavors like sour,sweet,bitter I have heard that inchi curry is equivalent to having 101 curies.











inchi/gigger                            100 gm
coconut oil                              1/2 cup(as required to fry ginger)
turmeric powder                   1/4 tsp
chilly powder                         1 tsp
tamarind/puli                        small lemon size or to taste
asafetida/hing/kayam          1/4 tsp
coconut oil                               2tsp
dry red chilly                            2
Jaggery                                      lemon size
mustard seed                           1/2 tsp
curry leaves
salt to taste


Soak the tamarind in warm water(2 cups) and extract its juice
Grate ginger into the water then squeezes it well.
Heat a pan, add 1/2 cup oil add squeezed ginger and fry it until brown. when its cooldown, coarsely grind in a mixie keep it aside
Heat a deep pan, add tamarind juice chilli powder, turmeric powder, jaggery, asafoetida salt to taste cook about 20 minutes when the gravy reduces half quantity, add crushed ginger Cook till the gravy thicken or oil separates, remove the fire

  Heat oil in an another pan, add mustard seeds, when it crackles, add small onions, curry leaves, dried chilly and fry for less than a minute,  pour on top of the curry.






          

Pineapple Pachadi

Pineapple Pachadi

Pineapple                              3  cup
Banana                                  3/4 cup
Sugar                                    100 gm
Crushed mustard                  1 1/2 tsp
Grapes                                  3/4 cup (wash and wipe)
Coconut                                3/4 cup
Turmeric powder                  1/2 tsp
Chilly powder                       2 tsp
Mustard seed                        1/2 tsp
Dry whole chilly                      2
coconut oil                            4 tsp
water                                     1/2 liter
salt to taste
 curry leaves

Heat 2 tsp oil in a pan and fry the coconut, keep it aside.
Remove the skin from pineapple and banana and cut it into small pieces
Heat a pan, add 1/2 liter water, pineapple,banana,turmeric, chilly powder salt. cook till all the water evaporates 
Add sugar stir continuously when the pineapple  smoothly coated with the sugar.
Remove the fire, add crushed mustard and fried coconut and grapes mix well
Heat oil in an another pan, add mustard seeds, when it crackles, add  curry leaves, dried chilly and fry for less than a minute. 
Let this cool for a bit then pour on top of the curry.

Ethaka/plantain & Chena/yam Erisseri

Ethaka/plantain & Chena/yam Erisseri







Here is another onam recipe, Make sure you get good quality chena/yam otherwise it can't cook well.This recipe can also do it in a pressure cooker but I prefer if you do it in a right way, it becomes extra tasty.






Ethaka/plantain(raw banana)                  -    1
Chena/yam                                              -   1/4 kg
Coconut for grinding                              -   1 cup
Grated coconut                                       -   4 tbsp
turmeric powder                                     -   3/4 tsp
chilly powder                                          -  1tsp
pepper powder                                        -  1 tsp
coconut oil                                              -  4 tbsp
salt to taste
curry leaves


Grind together coconut and cumin with 1/2 cup water to get a smooth paste
Heat a chatti or deep pan add yam,plantain,turmeric powder,chilli powder,pepper powder,coconut oil(2 tsp),salt and 3 cup water, mix well and cook about 20 minutes.
When veggies are cooked, smash well and add coconut paste cook on low flame only 3 minutes
and remove the flame
Heat a kadai or pan pour  2 tbsp coconut oil, add coconut(4 tbsp) fry the coconut till its golden brown.
In the same pan add 1tsp oil on the center crackle cumin seed. Pour this on top of the curry.






      

Pavakka /Bitter gourd Kichadi

Pavakka/Bitter Gourd Kichadi

Pavakka/Bitter gourd                        1
Coconut                                             1/2 cup
Mustard seed                                     1/4 tsp
Coconut oil                                        50 gm
green chilly                                       3
curd                                                   1 cup
coconut oil                                        1 tbsp
whole red chilly                                2
curry leaves
salt to taste


Crush 1/4 tsp mustard seed.
Grind coconut and curd  into a smooth paste and add crushed mustard seed, salt  to taste and keep it aside.
Remove the seed from the bitter gourd and cut it into thin slices.
50 gm coconut oil pour in a heated deep pan add chopped bitter gourd, chopped green chilly curry leaves, fry all the ingredients till it becomes golden brown color, make sure that it doesn't get burnt.
Take it in a large bowl  add salt and do mild crush. Add coconut curd paste and mix well.
Heat oil in an another pan, add mustard seeds when it crackles,  curry leaves, dried chilly and fry for less than a minute,  pour on top of the curry.

Olan/ash gourd, cow peas coconut milk curry

Olan/cow peas, ash gourd coconut milk curry




Olan is one of the simplest and less spicy dish, has full of coconut flavor.
Use coconut oil to get the authentic taste of Olan.










cow peas/red eyed beans (vanpayar)                 1/2 cup
ash gourd /elavan /kumbalanga                            1cup
pumpkin/ mathanga                                              1 cup
green chilly                                                          3 nos
thin coconut milk      (1/2 coconut)                      1cup
thick coconut milk                                                1/2 cup
curry leaves              
coconut oil                                                             2tsp
salt to taste


Soak the cow peas overnight, approximately 7 hours
Remove the skin and seed from the ash gourd and pumpkin and chop the vegetables into thick cube pieces.
Cook the Vanpayar with  1/2 cup of water about 15 minutes once the vanpayar is half cooked add chopped ash gourd,pumpkin,green chilly, salt and add thin coconut milk into it.
When the vegetables and peas are completely cooked add thick coconut milk and mix well.
Remove from the fire.
Pour 2tsp coconut oil and curry leaves cover it and allow it to stand for about 10 -15 minutes before serving.


        

Katti Puliseri/Yam Banana Curd Curry

Katti Puliseri/Yam Banana Curd Curry

Katti Pulisery is a thick curry. Its little different from kurukku kalan , color is like elephant's tusk color, a little time consuming one but its worth all the effort.
Better use sour curd to get the right taste. If you use homemade curd, it will be  tastier.


curd                                           -    3/4 Liter
coconut                                      -    1/2 coconut
cumin seed/jeera                        -     1/2 tsp
yam                                            -     1 cup
raw banana/ plantain                  -     1 cup
green chilly                                -     2
turmeric powder                         -    1tsp
chilly powder                              -   1/2 tsp
pepper powder                            -    2  tsp
fenugreek powder                       -    1tsp
water                                           -2 cup
curry leaves
salt to taste



Beat the curd well and set it aside.
Peel the skin and wash  banana and yam and cut the vegetables into thick cube pieces and set it aside.
Grind the coconut, cumin seeds with little water to a fine paste
Heat a chatti or a deep pan add 2 cup of water,yam ,banana, green chilly,turmeric powder,chilly powder,pepper,salt and curry leaves mix well. when the veggies are perfectly cooked or till the water dries smash it well.
Add beaten sour curd and reduce the flame and allow to boil and keep stirring continuously until the gravy is thickened.
Add grounded paste and mix well and remove from fire.
Add fenugreek powder.

  Heat oil in an another pan, add mustard seeds, when it crackles, add small onions, curry leaves, dried chilly and fry for less than a minute. 
Let this cool for a bit then pour on top of the curry.