Ada Pradhamam

Ingredients

1. Rice ada / rice flakes - 200 - 250 gm
2. Jaggery - 400 - 500 gm or to taste
3. Coconut milk (thin, randam pal) - 2 - 21/2 cup (You need 3 coconuts for this recipe. Shred the coconuts and extract the thin and thick coconut milk)
4. Coconut milk (thick), onnam pal) - 1 cup
5. Cashews, raisins, fried coconut slices(thenga kothu) - 2 tbsp each or as desired
6. Dry ginger powder(chukku podi) - 1 tsp
7. Cardamom powder - 1tsp
8. Cumin powder -1 tsp
9. Ghee - 1 tbsp or as required

Method

1. Boil water in a pan. Wash ada and cook it in boiling water for around 20 mts or until it becomes soft. Strain and rinse with cold water to prevent further cooking. Meanwhile melt the jaggery in around 2 cups of water and strain it.

2. Heat ghee in an uruli or a deep pan. Fry the raisins, cashews and coconut slices one by one and drain on to a paper towel. 

3. Now add the ada and saute in ghee for 3-4 mts adding more ghee if required at medium heat. Add the melted jaggery, cook at medium heat stirring in between. 

4. When it thickens, add the thin coconut milk. Bring down the heat to medium-low and cook until it thickens, stirring in between. Now add the thick coconut milk. 

5. Mix well and add the dry ginger powder, cardamom and cumin powder. 

6. Mix well, cook for 1-2 mts at low heat and switch off. Garnish with the fried cashews, coconut slices and raisins. 

7. Close with a lid for at least 15 mts to lock the flavors. Serve hot or cold.

 

Gothambu Payasam

Ingredients


1. Nurukku gothambu / cracked wheat / broken wheat – 3/4 cup
2. Jaggery – Around 250 – 300 gm ( Please adjust it according to your taste preference. I used around 12 cubes of jaggery. Color and sweetness of the payasam depends on the type of jaggery used. Use dark-colored jaggery for a dark brown payasam.)
3. Medium-thick coconut milk – 1 cup ( I used 1/4 cup canned coconut milk mixed with 1 cup water)
4. Thick coconut milk – 1/2 cup ( I used 1/4 cup canned coconut milk mixed with 1/2 cup water)
5. Cardamom powder – 1/4 tsp
   Cumin powder (jeeraka podi) – 1/4 tsp
   Chukku podi (dry ginger powder) – 1/4 tsp
6. Ghee – 2 tbsp + 1 tsp
7. Raisins, cashews and coconut slices (thenga kothu) – 3 tbsp each

Method

1. Heat 1 – 1.5 cups water in a small vessel. Add the jaggery cubes and melt them. Boil for a few minutes and set aside.

2.  Cook the cracked wheat adding 4 cups of water in a pressure cooker for 2 whistles or until soft. Open the cooker when the pressure releases or after 10 minutes. 

3. Transfer the cooked cracked wheat to an uruli. Strain the jaggery syrup and add to the cooked cracked wheat.  Mix well and cook at medium heat. 

4. Add 2 tbsp ghee to prevent it from sticking to the bottom of the uruli. Stir continuously for about 10 - 12 minutes or until the jaggery is well-coated to the cracked wheat. Now add the medium-thick coconut milk. Bring to a boil. 

5. Adjust the consistency according to your preference. Add the thick coconut milk. Cook for a minute at low heat, add the cardamom powder, cumin powder and dry ginger powder. Mix well and switch off.

6. Heat ghee in a small pan. Fry the thenga kothu until brown. Drain and fry cashews and raisins.  Add them to the prepared payasam. Serve warm. This tastes best the same day that its prepared. This payasam tends to thicken over time. If the payasam is very thick, add hot milk to dilute.

Koottu Curry

Here’s the recipe for spicy koottu curry that’s usually served in marriage feasts in our place. Koottu curry is a combination of vegetables and chick peas, and is usually a semi-dry preparation. The vegetables commonly used for making koottu curry are raw banana, chena/ elephant yam and winter melon. This is specially made for ThiruOnam

Ingredients

1. Raw banana - 2, small, diced
2. Chena / yam - 1.5 cup, diced
3. Green chillies - 4 - 5, slit
4. Curry leaves - 1 - 2 sprigs
5. Cooked chana - 3/4 cup (Soak dried chana overnight and pressure cook adding enough water and salt for around 5 whistles)
6. Vanpayar / red chori - 1/4 cup, optional (Pressure cook dried vanpayar in enough water and salt for 4 -5 whistles)
7. Turmeric powder - 1/2 tsp
8. Chilly powder - 1/2 tsp
9. Cumin powder - 1 tsp
10. Garam masala powder - 1 tsp
11. Grated coconut - 1.5 - 2 cups
12. Mustard seeds - 1/2 tsp
13. Dry red chillies - 3 - 4
14. Curry leaves - 1 sprig
15. Salt - To taste
16. Coconut oil - 1 tbsp

Method

1. Cook the raw banana and yam cubes along with turmeric powder, chilly powder, green chillies, curry leaves, enough water and salt. Cook until they are done and the water evaporates completely. Add garam masala powder, cumin powder and the cooked kadala and vanpayar. Mix well. Meanwhile roast the coconut until it turns brown (take care not to burn it). Crush it slightly(optional) and add to the cooked vegetable mixture. Check for salt.

2. In a small pan, heat coconut oil and splutter mustards. Fry dry red chillies and curry leaves. Pour over the koottu curry. Serve hot with rice.

Vada Curry

Ingredients


1. Whole urad dal - 1/2 cup (Soak urad dal in enough water for 4 - 5 hrs)
   Crushed pepper corns - 1/2 tsp (Optional)     Salt - To taste
   Oil - To deep fry
2. Potato - 2 small, cut into medium cubes
   Onion - 1 small, cut into small cubes
   Green chillies - 2 - 3, slit
   Crushed ginger - 2 tsp
   Curry leaves - 1 sprig
3.Turmeric powder - 1/2 tsp
   Red chilly powder - 3/4 tsp.
   Coriander powder - 2 - 3 tsp
   Garam masala powder - 1 tsp
4. Thin coconut milk - 1.5 - 2 cups
   Thick coconut milk - 1/2 cup
5. Salt - To taste

For the seasoning
 
1. Coconut oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Dry red chillies - 2 - 3, broken
4. Shallots - 4 - 5, sliced
5. Curry leaves - A few

Method

1) Soak the urad dal for 4 - 5 hrs and drain the water completely. Grind it to a fine paste adding  little water, if required. Heat oil in a deep pan. Add 1/2 tsp crushed pepper corns and enough salt to the batter. Drop small portions of the vada mixture into hot oil. Fry them until golden and drain on to a paper towel. This yields about 15 small vadas.

2) Heat oil in a pan and add onion, green chilly, ginger, curry leaves and little salt. When onion turn light  golden in color, add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Add cubed potatoes. Mix well and cook for 1 - 2 minutes. Add thin coconut milk and enough salt. Cover and cook until potatoes are done at medium heat. When they are well-cooked, add garam masala powder, thick coconut milk and a few curry leaves. Bring to a slow boil. Add the fried vadas and mix well. Check for salt. Switch off.

3) Heat oil in a small pan. Splutter mustards, fry dry red chillies and add sliced shallots. When shallots turn brown, add curry leaves. Stir for 3 - 4 seconds and pour the seasoning over the curry. Cover with a  lid for 15 minutes and mix well. This curry tends to thicken over time.

Pineapple Pachadi

Ingredients
1) Pineapple chunks/ tidbits /crushed pineapple – 1 can (You can also use fresh pineapple – 1 – 1.5 cup) I discard the syrup if I use canned pineapple.
2) Chilly powder - 1/2 tsp
3) Turmeric powder – 1/4 tsp
4) Grated jaggery – 1 tbsp
5) Yoghurt – 1/4 - 1/2 cup, beaten
6) Salt – As required





For grinding



7) Coconut – 1/4 - 1/2 cup
8) Mustard seeds – 1/4 tsp
9) Cumin seeds – 1/4 tsp





To Season





10) Oil – 1 - 2 tsp
11) Mustard seeds – 1/4 - 1/2 tsp
12) Dry red chilies – 2 - 3
13) Curry leaves – 1 sprig






Method

1. In a pan add the pineapple pieces, turmeric powder, chilly powder, jaggery and salt. Add very little water (less than 1/4 cup) since water will ooze out from the pineapple. 
2. Cook till the pineapple is done and all the water is evaporated, about 10 - 15 minutes at medium heat. Switch off and cool down.




3. Now grind the cooked pineapple in a mixer until you get a coarse paste. 
4. Meanwhile grind the grated coconut and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustards to this paste and give 2-3 pulses OR You can crush the mustards in a mortar and pestle. 
5. Transfer the pineapple mixture back to the pan and add the ground coconut mixture and crushed mustards. 
6. Mix well and cook for a few minutes at medium-low heat,until the raw taste of coconut is gone. Add yoghurt when slightly cooled. Taste check for salt.








7. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice. If you think it is too sweet you can add more yoghurt.

Tips:

1)  You can save time by using crushed canned pineapple since you don’t need to grind them.
2)  Instead of red chili powder, you can use green chilies (1 - 2). 
3)  You can also make pachadi with ripe mango and ripe plantain in the same way.

Beetroot Pachadi

Ingredients

1) Beetroot - 1 medium, chopped or grated (Peel off the skin and chop finely. You can use a food processor to grate/chop).  2) Green chilies - 2 small, chopped fine
3) Yoghurt – 1/2 cup, beaten
4) Salt – As required





For grinding



5) Grated coconut – 1/4 - 1/2 cup
6) Mustard seeds – 1/4 tsp
7) Cumin seeds – 1/4 tsp





To Season






10) Oil – 2 tsp
11) Mustard seeds – 1/4 tsp
12) Dry red chilies – 1 - 2
13) Curry leaves – 1 sprig

Method

1.  In a pan add the chopped beetroot, chopped green chillies and salt adding very little water. Cook until done. Keep aside 2 – 3 tbsp of the cooked beetroot pieces. 

2. Grind the grated coconut with cumin seeds to a very fine paste adding water, if required, in a mixer.

3. Add the cooked beetroot that has been kept aside and grind along with the grated coconut to a paste (this is done for a better texture and color. You can avoid doing this if you want). 

4. Now add the mustards to this paste and give it a pulse OR You can crush the mustards in a mortar and pestle. 

5. Add it to the cooked beetroot. 

6. Cook for a few more minutes or until the raw taste of coconut is gone. 

7. Switch off. Add yoghurt when it is warm and mix well. Taste check for salt.

8. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice.

Kaya - Achinga Payar Mezhukkupuratti

Ingredients

1. Ethakka / raw banana - 1 large, sliced lengthwise and cut into 1/4 inch pieces
2. Achinga payar - A handful or 15 - 20 , cut into 1.5 inch pieces
3. Green chilies - 4 - 5, slit
4. Turmeric powder - 1/4 tsp
5. Salt - To taste
6. Coconut oil - As required

Method

1. Place the kaya and achinga payar pieces and green chillies in a deep pan. Add little water, turmeric powder and salt. Cover and cook until done, about 15 minutes at medium heat, until water is evaporated completely.

2.  Drizzle some oil in the same pan or heat oil in another pan, add the cooked raw banana and achinga payar and stir-fry for 5 - 10 minutes. Serve with rice and an ozhichu curry.

Tips

1. Crushed red chilies (1/2 tsp) and crushed pearl onions (4-5) can be added for an extra taste. Add them while stir-frying (step 2)

Olan

Olan is an important part of Onam Sadhya dishes and also one of the most simplest recipes. It tastes delicious with a nice fragrance of coconut oil. Olan can be prepared with or without the red cow peas. 

 Ingredients:-

Ash gourd -1 cup chopped
Yellow pumpkin - 1 cup chopped
Green chilli - 2 (slit ) 
Arbi/Chemb - 5/7
Carrot - 2Cooked Cow peas - 2 tbsp
Coconut oil - 2-3 tsp
Curry leaves - few
 

Coconut milk -
 
Thin coconut milk - 1/2 cup
Thick coconut milk - 1/2 cup 

Preparation

Peel and chop both ash gourd and pumpkin into medium sized pieces. 

Boil the Arbi and Carrot separately in Water till they are 3/4 th cooked

Extract coconut milk from half a coconut or use ready made coconut milk.

Method

Cook both ash gourd and pumpkin in thin coconut milk with green chilli and salt required.

After it is cooked, add Arbi, Carrot along with first coconut milk, cooked cow peas (vanpayar), heat a little in low flame and switch off. (Do not boil too much after adding 1 st coconut milk)

Add curry leaves and drizzle raw coconut oil on top.

Yummy Olan is ready to be served.



   

Note

If you want to use cow peas (vanpayar), then soak it overnight (or 7-8 hours), pressure cook with a little salt and add to the olan. Do not over cook vanpayar. It should retain its shape.

If you want a slightly thick Olan, then add only 1/4 cup thick 1 st coconut milk.

Paripp Curry

There are so many different types of Lentils (Parippu) available in the market. Lentils are part of almost every Indian Cuisine – be it Simple Dal Curry or Sambar or Chutney. Every Sadhya (traditional Kerala Banquet) is incomplete without Parippu Curry.
You can use any variety of lentil for making Paruppu Curry but Cheru Payaru Paruppu (Split Moong Dal) is commonly used. Parippu Curry can be made with or without ground coconut. This recipe doesn’t use coconut. Here is the recipe for making Nadan Cheru Payru Parippu Curry.
Ingredients

1. Cheru Payaru Parippu/Split Green Gram Dal/Moong Dal (dehusked) – 1 Cup
2. Water – 3 Cups
3. Turmeric Powder – 1/4 tsp
4. Ghee – 1 tbsp
5. Mustard seeds – 1/4 tsp (optional)
6. Diced Small onions/Shallots/Kunjulli – 4 or 5
7. Slit Green Chillies – 2 to 4
8. Curry Leaves – A sprig

Preparation Method

1. Gently roast the parippu/dal in a pan on medium heat until it begins to change color.
2. Pressure cook the parippu/lentils in 3 cups of water along with salt and 1/4 tsp Turmeric Powder. Pressure cook for 2-3 whistles on medium flame so that the dal is well cooked. Allow the pressure to subside.
3. Heat 2 tsp ghee in a pan and splutter mustard seeds if using. Saute the diced shallots, green chillies and curry leaves.
4. Open the pressure cooker and mash the dal thoroughly with a spatula. Boil for a few more minutes if there is excess water. The curry should be thick without any water.
5. Pour the seasoning over the cooked lentils and mix well. Remove from heat.
6. Serve this Parippu Curry along with Rice and Pappadam.

Cabbage-Channa Thoran

Ingredients:

Cabbage – 3 cups shredded

Chickpeas / Channa / Konda kadalai-1 cup cooked

Chilli powder-1 tsp

Coriander powder / Malli Podi-1 tblspn

Garam Masala Powder-1 tsp

Cumin seeds / Jeerakam-1 tsp

Salt to taste

Oil-1 tblspn

Method:

Heat oil in a kadai. Add in cumin seeds and allow it to crackle.

Add in cabbage and sauté for 5 mins.Add in salt,chilli powder,coriander powder and garam masala powder and mix well.

Add in channa and pour ½ cup of water in and cover the pan with a lid.

Let this simmer for 20-25 mins or until everything is cooked.

Serve hot with rice or roti.

Avial

Avial is a yummy blend of different veggies in a spicy coconut and yoghurt gravy flavored with coconut oil. It makes use of vegetables like, Ashgourd, pumpkin, raw banana, yam, drumstick, yard long beans, snake gourd, carrots and French beans. Some people even add eggplants or brinjals. But I don’t add it. Some people prefer to substitute yoghurt with raw mango or tamarind pulp. Avial is made in two ways, one has more gravy and can be mixed with rice, just like Mor Kuzhambu, we call it Avial Kootan and the other is Gatti Avial, which is slightly thicker in consistency and acts more like a side dish for Sambar or Molagootal. 

I have to mention here, that Adai is my Husband’s and my dad's the most favorite dish. And he loves the combo of Adai with Avial. So whenever we have Avial for lunch, the dinner menu gets fixed immediately as Adai.

What you’ll need

1   

·         Ashgourd – 100 gms

·         Pumpkin – 100gms

·          Raw banana – ½

·         Yam – 100gms

·          Carrot – 1 Medium

·         Drumstick – 1

·         Beans – 4 – 5

·         Potato – 1 small

·         Turmeric Powder – a pinch

·         Salt to taste

·         Yoghurt – ½ cup slightly sour

·         Coconut oil – 1 tbsp

·         Curry Leaves a few

To Grind

1.       Scraped Coconut – 1 ½ cups

2.       Green chillies – 4 – 5 ( adjust according to taste)

Method

Wash peel and cut all vegetables lengthwise into about 2” sized pieces.

In a heavy bottom Kadai, add the Yam, plantains, ashgourd, at the bottom (since these veggies take slightly longer time to cook) and then add the other veggies. Add a pinch of turmeric powder and salt to taste. Add about 1 cup of water and cook covered until the vegetables are just done. They should not get mushy. If after the veggies get cooked there is lot of water remaining, cook uncovered till the moisture has almost dried up.

In the meanwhile, grind fresh scraped coconuts with the green chillies into a fine paste using very little water.

Add the ground paste and the slightly sour yoghurt. Mix slowly without mashing the vegetables. Add curry leaves and drizzle the coconut oil. Mix carefully until the veggies are coated with the coconut and yogurt. Remove from heat.

Yummy gatti avial is ready. This can be used as a side dish for Sambar and rice or with Molagootal. Or as I mentioned with Adai.

To make Avial Kootan, i.e aviyal of pouring consistency, use more of yoghurts and do not let the water evaporate while cooking the vegetables. This is best had with pappadms.

Avial

Avial is a yummy blend of different veggies in a spicy coconut and yoghurt gravy flavored with coconut oil. It makes use of vegetables like, Ashgourd, pumpkin, raw banana, yam, drumstick, yard long beans, snake gourd, carrots and French beans. Some people even add eggplants or brinjals. But I don’t add it. Some people prefer to substitute yoghurt with raw mango or tamarind pulp. Avial is made in two ways, one has more gravy and can be mixed with rice, just like Mor Kuzhambu, we call it Avial Kootan and the other is Gatti Avial, which is slightly thicker in consistency and acts more like a side dish for Sambar or Molagootal. 

I have to mention here, that Adai is my Husband’s and my dad's the most favorite dish. And he loves the combo of Adai with Avial. So whenever we have Avial for lunch, the dinner menu gets fixed immediately as Adai.

What you’ll need

1   

·         Ashgourd – 100 gms

·         Pumpkin – 100gms

·          Raw banana – ½

·         Yam – 100gms

·          Carrot – 1 Medium

·         Drumstick – 1

·         Beans – 4 – 5

·         Potato – 1 small

·         Turmeric Powder – a pinch

·         Salt to taste

·         Yoghurt – ½ cup slightly sour

·         Coconut oil – 1 tbsp

·         Curry Leaves a few

To Grind

1.       Scraped Coconut – 1 ½ cups

2.       Green chillies – 4 – 5 ( adjust according to taste)

Method

Wash peel and cut all vegetables lengthwise into about 2” sized pieces.

In a heavy bottom Kadai, add the Yam, plantains, ashgourd, at the bottom (since these veggies take slightly longer time to cook) and then add the other veggies. Add a pinch of turmeric powder and salt to taste. Add about 1 cup of water and cook covered until the vegetables are just done. They should not get mushy. If after the veggies get cooked there is lot of water remaining, cook uncovered till the moisture has almost dried up.

In the meanwhile, grind fresh scraped coconuts with the green chillies into a fine paste using very little water.

Add the ground paste and the slightly sour yoghurt. Mix slowly without mashing the vegetables. Add curry leaves and drizzle the coconut oil. Mix carefully until the veggies are coated with the coconut and yogurt. Remove from heat.

Yummy gatti avial is ready. This can be used as a side dish for Sambar and rice or with Molagootal. Or as I mentioned with Adai.

To make Avial Kootan, i.e aviyal of pouring consistency, use more of yoghurts and do not let the water evaporate while cooking the vegetables. This is best had with pappadms.