Mathanga Erissery / Pumpkin Erissery

Erissery is an essential part of Kerala Sadya or Onam Sadya. Erissery can be cooked with different ingredients like mathanga, chena, Kaya or it can be cooked with a combination of vanpayar too. The cooking method will be the same in all. Here is how I make Mathanga Erissery....

Mathanga Erissery / Pumpkin Erissery

Ingredients:

Mathanga / Pumpkin - 2 cups, diced

Green chilly - 1, chopped
Salt to taste
Grind Together:

Grated coconut - ½ cup
Turmeric powder - ¼ tsp
Green chillies - 3
Cumin seeds - ½ tsp
Garlic - 1 clove
For Tempering:

Coconut Oil - 1 ½ tbsp
Mustard seeds - ½ tsp
Dried red chillies - 2, torn into 2 pieces 
Curry leaves - 2 strands

Small onion / Chumannulli - 3-4, sliced

Ginger - ½ tsp, chopped

Grated coconut - 1 tablespoon 

Method:

• Cook mathanga / pumpkin with chopped green chilly, salt and enough water. Mash pumpkin well with the back of a spoon.
• Grind coconut and all the other ingredients to a fine paste. Add ground paste to the cooked Pumpkin, Let it cook on low flame for 5-8 mins. Remove from heat.
• Heat oil in another pan and splutter mustard seeds. Add small onion, red chillies, curry leaves, ginger and coconut and fry till brown. 
• Pour this over the erissery, mix well and serve hot with rice. 

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Nadan Parippu Curry / Kerala Dal Curry

Parippu curry is a typical Kerala side dish for rice and also one of the main dish of Kerala Sadya or Onam Sadya. I usually make parippu curry with toor dal, but some people make it with Moong dal (cherupayar parippu / split yellow gram). If using moong dal, you have to dry roast it first to enhance the flavour and then cook in a pressure cooker.  If Parippu curry is served with hot rice, pappad and ghee you don’t need any other curry for rice.

Nadan Parippu Curry / Kerala Dal Curry

Ingredients:

Toor Dal / Thuvara Parippu - 1 cup

A pinch of turmeric powder

Grind Together:

Grated Coconut - ½ cup

Cumin seeds / Jeerakom - ½ tsp

Shallots / Chumannulli - 2

Garlic – 1 clove

Green Chillies - 3-4

For Tempering:

Coconut Oil - 2 tsp

Ghee -2 tsp

Mustard Seeds / Kaduku - ½ tsp

Shallots / Chumannulli - 2, sliced

Curry Leaves - 2 strands

Red Chillies - 2, torn into 2 pieces

Method:

• Grind coconut with the rest of the ingredients adding 3 to 4 table spoons water to a smooth paste and keep aside.
• Pressure cook washed toor dal with 3 cups of water and a pinch of turmeric powder for 8 whistles on medium flame.  Once done, mash well to a smooth paste with the back of a spoon.
• Add ground paste, salt and enough water to the mashed dal. Let it cook on low flame for 5-8 mins. Remove from heat.
• Heat oil and ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chillies. Fry till small onion becomes golden brown. Remove from fire and pour everything over cooked dal. Mix well.
• Serve with rice and pappad and a drizzle of some ghee.

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Kerala Style Beetroot Pachadi / Beetroot in Yogurt and Coconut Gravy

Wishing you all a Very Happy and Prosperous Onam :) :)

It is Onam today and I was hoping to post some Onam sadhya recipes at least this time around!  But as usual just after summer vacation I was trying hard to settle down here.... School re-opened for my son and they are getting ready for their first semester exams by next week....  So in between all this, I didn’t even get time to update the blog which was idle for the last 2 months.... I tried my best to reply to the comments and queries, but if I have missed any please let me know.... Today I thought of sharing the recipe of Beetroot Pachadi the way I make it. I don’t know if it is the traditional way.... Some people don’t add coconut, but somehow I like pachadi this way.... Here is a list of a very few Onam special recipes I have posted earlier, if in case you are searching for any :)....

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Paal Payasam / Easy Rice Kheer in a Pressure Cooker

Wishing all my Malayali readers A Very Happy Vishu!

I made this payasam yesterday intending to post the recipe in the evening. When it was time to take pictures our weather God was so kind that a sand storm started ruining our entire photo shoot so we had to take the pictures today :P..... This is a very quick Paal (milk) Payasam which will be ready in half an hour and is ideal for festivals or if you are planning a big party and want to make a large quantity of something quick and delicious.

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Classic South Indian Breakfast ~ Dosa, Sambar & Chutney / Fermented Rice and Lentil Crepes with side dishes

It’s been unusually cold here for the past one week and the temperature had dropped down to -1C for a couple of days and I was simply sitting without doing much:).... I had planned to post this a couple of days ago when my blog turned 4 years but was too lazy to type all the recipes :D.... Let me take this opportunity to thank each and every one of my dear readers and friends who have visited this humble place of mine and for giving me all the support & encouragement to carry on.... During these 4 years I have gained a lot of friends with whom Ihave become very close though I have never met them in person.... A lot of you come back to me after trying a recipe from my blog and I am extremely glad when I hear you and your family liked those dishes.... Hope I will be able to keep up to your expectations and continue to post many good recipes in future..... Instead of posting a sweet dish to celebrate as usual, I thought of posting the Classic South Indian breakfast Dosa & Sambar for a change.... I know all of my Indian readers know how to make dosa and sambar..... but this is for those who don’t.....Long ago I had promised my brother that I will post sambar and chutney recipe on my blog but that never happened and now according to him he makes the perfect sambar ;).... Also a lot of newly married girls have asked me to post recipes like this..... So this post is for those readers of mine who are rookies in the kitchen and for my Non- Indian readers :)

Dosa is a fermented crepe or pancake made from rice and lentil batter. It is a staple dish in South Indian Cuisine, eaten for breakfast or dinner. There are many types ranging from plain to Stuffed Dosas with vegetarian or non vegetarian filling and are usually served with side dishes like Sambar or a selection of chutneys like Coconut Chutney, Green Chutney, Onion Chutney, Milagai Podi (Spiced powders mixed with oil) and pickles etc.

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Chakkakuru Mezhukkupuratti / Stir- fried Jackfruit seeds

Like I mentioned in a previous post I brought a packet of chakkakuru /jackfruit seeds back from Kerala and this is another popular dish with chakkakuru/ Jackfruit seeds. It is one of my favorites and the most difficult part of making this dish is cleaning the jackfruit seeds. When I was young my grandmother used to prepare this dish for us and Amma only had to stir-fry it in coconut oil. It’s been ages I had this dish and my maid very patiently cleaned the jackfruit seeds for me with a warning not to bring it from Kerala anymore :D

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Chakka Upperi / Jackfruit Chips

Either my grandmother or my mom’s sister would keep a packet of chakka upperi for me whenever they make it at home. This time also I got a big zip-lock packet of upperi when I went to Kerala…. So the credit to the hard work behind this upperi goes to my aunt and not me ;)… only credit that comes to me is munching it while typing and clicking photos… here is how she makes this Chakka Upperi/ Jackfruit chips…

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Gothambu Payasam / Broken Wheat Payasam

Wishing all my readers a Very Happy Onam!

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Kanjiyum Payarum / Rice Gruel and Lentils Stir Fried with Coconut ~ Good Friday Special

In Kerala, among the Jacobite community, Kanji is served after the long service at church on Good Friday. We spend almost 6 to 7 hours in church, fasting, and when the service is over, piping hot Kanji is served in manchatti /earthen bowl along with Vanpayar Thoran, Kadumanga Pickle and Pappad. It is bliss to have Kanji at church especially when you are super hungry!  I follow this tradition every year and this year I made both Vanpayaer and Chrupayar thoran because I like Vanpayar thoran and hubby likes Chrupayar thoran with Kanji…. Also we had Lime pickle, Sweet Mango Pickle, Pappad and yogurt!

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Manga Achaar / Minced Mango Pickle (Sweet)

Had this Minced Mango Pickle at my sister in law’s place on my last vacation and I really loved this slightly sweet and tangy mango pickle. Wrote down the recipe from her. Since its mango time now and I got some really nice raw mangoes I made it recently.  It is really good with rice, Kanji (rice gruel), chapathi or stuffed parathas with yogurt. A perfect companion when you are out of some curries or you are on Lent …

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Kappalangaum (Omakkaum) Payarum Thoran (Stir Fried Raw Papaya & Red Gram with Coconut)

Part-3 of my Papaya/ Kappalanga/Omakka Series....

Kappalangaum (Omakkaum) Payarum Thoran (Stir Fried Raw Papaya & Red Gram with Coconut)

Ingredients:
Kappalanga/Omakka (RawPapaya) -1/2 medium, chopped fine
Vanpayar (Red Gram)-1/2 cup
Freshly grated coconut- 1/2cup
Chumannulli (Shallots) -8-10nos ( or Onion -1 small)
Dry red chilles-3-4 nos
Garlic - 2clove
Jeerakom (Cumin Seeds)-1/2tsp
Turmeric powder- 1/4tsp
Salt to taste
Mustard seeds - 1/4tsp
Curry Leaves- a spring
Oil - 1tsp

Method:

• Pressure cook vanpayar (red gram) with enough water and salt and keep aside.
• Peel skin and remove seeds inside the papaya.
• Clean it well and finely chop/ grate it. (I used my food processer to chop the papaya). 
• Ground coarsely, coconut, shallots, dry red chilies, garlic, cumin seeds, turmeric powder and salt.(Also uses food processer for this) 
• Heat oil in a frying pan and splutter mustard seeds. 
• Add coarsely ground coconut mixture and curry leaves and sauté for a minute. 
• Add chopped papaya and vanpayar (red gram). Mix well, cover and cook on low flame for 5 minutes. 
• Open lid and stir well until all the water in it evaporates.
• Serve hot

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Kappalanga (Omakka) Achaar / Raw Papaya Pickle

 Part-2 of my Papaya/ Kappalanga/Omakka Series J

Kappalanga (Omakka) Achaar  / Raw Papaya Pickle

Ingredients:
Kappalanga/Omakka (RawPapaya) -1 cup, chopped
Ginger-1 tbsp, chopped
Garlic-1 tbsp, chopped
Kashmeri Red Chilly Powder / Piriyan mulagu podi -1 ¼ tbsp
Fenugreek powder / Ulluva podi-1 tbsp
Asafoetida powder/  Kayapodi -1/4 tsp
Turmeric powder-1/4 tsp
Mustard seeds-1/2 tsp
Curry leaves-a spring
Vinegar-1/4 cup
Salt-to taste
Gingelly Oil / Sesame Oil / Nallenna-1/4 cup

 Method:

• Peel skin and remove seeds inside the papaya and chop it finely.
• Grind the ginger and garlic coarsely.
• Heat oil; splutter mustard seeds and fry ginger and garlic.
• Lower the fire and add all the powdered things and curry leaves and sauté.
• Then add chopped papaya and stir well.
• Add vinegar and salt to taste and simmer in low heat till thick.
• Allow it to cool and then bottle.
• Press the papaya down so that oil may come to the top.

Use it as a  small side dish for rice, Indian flat bread, dosa, Idly or upma and is best served with Kanji (rice gruel)

Note:
All the utensils & bottle should be clean & dry. Never add water to pickle while making. Always use clean and dry spoon to take pickle from bottle

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Kappalanga / Omakka Thoran (Stir Fried Raw Papaya with Coconut)

After some of the high calorie posts, here I am with a simple thoran with Kappalanga/ Omakka (Papaya). Thoran is a Kerala dry side dish made of a finely chopped / grated vegetables or leaves mixed together with grated coconut and spices, briefly stir fried on a pan. Recently when my hubby went for a short trip to Kerala, raw papaya/ kappalanga was one of the items in my huge list of things that he had to bring back. So my dad send me a big papaya / kappalanga, and I knew if I made the whole thing as one dish I will end up throwing it in my trash after a few days. So I made 2 types of thoran and 2 types of pickles with one kappalanga ;)…. That way I didn’t waste my papaya and you guessed it right… I will be posting all of them here soon… so this is part-1 of my papaya/ kappalanga preparation ;)....

Kappalanga /Omakka Thoran (Stir Fried Raw Papaya with Coconut)
Ingredients:
Kappalanga/Omakka (RawPapaya) -1 cup, chopped fine
Grated coconut- 1/4cup
Chumannulli (Shallots) -5nos ( or Onion -1 small)
Green chilles-1 or 2 nos
Garlic - 1clove
Jeerakom (Cumin Seeds)-1/4tsp
Turmeric powder- a pinch
Salt to taste
Mustard seeds - 1/4tsp
Curry Leaves- a spring
Oil - 1tsp

Method:

• Peel skin and remove seeds inside the papaya.
• Clean it well and finely chop/ grate it. (I used my food processer to chop the papaya).
• Grind coarsely, coconut, onion, green chilies, garlic, cumin seeds, turmeric powder and salt.
• Heat oil in a frying pan and splutter mustard seeds.
• Add coarsely ground coconut mixture and curry leaves and sauté for one minute.
• Add chopped papaya. Mix well, cover and cook on low flame for 3 minutes.
• Open lid and stir well until all the water in it evaporates.
• Serve hot as a side dish with boiled rice.

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Chundum Payarum Thoran (Vazha chundu/ Vazhakoobu) / Banana Flower & Red Gram Stir fried with Coconut

After an array of sweet indulgence posts here is a simple nutritious side dish from God’s own country :) …



Ingredients:
Vazha chundu (Banana Flower)-1 small
Van payar (Red Gram)-1/2 cup
Freshly grated coconut-1/2 cup
Chumannulli (Shallots)-6-8
Dry red chillies-2-3 nos
Jeerakom (Cumin seeds)-1/2 tsp
Garlic cloves-2
Turmeric powder-1/4 tsp
Salt to taste
Curry leaves- few
Mustard seeds-1/4 tsp

Method:

• Clean and remove the outer layer of vazha chundu and chop finely.
• To prevent discoloration of vazha chundu rub the chopped vazha chundu with a table spoon of oil and little salt and keep aside.
• Pressure cook van payar with enough water and salt and keep aside.
• Ground coarsely, coconut, shallots, dry red chilies, garlic, cumin seeds and turmeric powder.
• Heat 2 tsp oil and splutter mustard seeds.
• Add coarsely ground coconut mixture and sauté it for a minute.
• Add chopped vazha chundu and cooked van payar, mix well and cover with a lid and cook in slow flame for few minutes or until all the water evaporates.
• Serve hot with rice!

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Palada Prathaman ~ Happy Onam!!!

Hi All, I am back after a month long vacation in Kerala. We had a great vacation, the best part of which was staying in our new home. Had the opportunity to meet all our family members and friends whom I had not seen for years. Enjoyed each and every moments spent with them... I am thankful to all my readers who visited my blog during my absence. I will revert as soon as possible to those who left comments and queries…..

Today to celebrate Onam I made this Palada Prathaman which is really easy to make and very tasty too. I used store bought Ada to make the Prathaman. Hope you all will try this at home. Our Onashamsakal to everyone!!




Palada Prathaman Serves-2-3
Ingredients:
Ada -50gms
Milk- 3 ½ cups
Sugar-3/4 cup or to taste
Cardamom, powdered-1/4 tsp
Butter-1/2 tsp



Method:

• Wash Ada, drain and soak Ada in boiied water in a covered vessel for 20 minutes. Wash the soaked Ada with cold water 2 to 3 times.
• Boil 3 ½ cups of milk with ½ cup of water.
• Add soaked and washed Ada while milk is boiling.
• Keep stirring till the Ada is well cooked and becomes very soft in touch.
• Add sugar and continue stirring on low flame till Palada Prathaman is reduced to 3 cups and the colour changes to pink from milk white.
• Remove from fire. Stir for another 10 minutes.
• Add powdered cardamom and butter.
• Garnish with golden fried cashew nuts (optional).
• Serve hot or cold.

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Naaranga Achaar / Lime Pickle

Ingredients:

Lime / Naaranga-12nos
Gingelly Oil / Sesame Oil / Nallenna-1 cup
Mustard seeds-3/4 tsp
Asafoetida powder/Kayapodi - 2 tsp
Fenugreek powder / Ulluva podi -1/2 tbsp
Turmeric powder- 1 tbsp
Kashmeri Red chilly powder/ Piriyan mulagu podi-1 cup
Ginger, chopped-150gm
Garlic, chopped-150gm
Green chillies, slit-100gm-150 gm
Vinegar- 250 ml - 350ml (adjust according to taste and thickness of the pickle)
Salt to taste

Method:

• Sauté the limes till soft in 2tbsp of oil. Wipe the outside with a piece of cloth or kitchen tissue and cut each lime into 4 pieces and keep aside.
• Heat oil in another thick bottom pan, fry mustard, then add ginger, garlic and green chillies and sauté till golden brown.
• Reduce heat and add all the powders one by one and sauté. Then add lime and stir well.
• Add vinegar and salt to taste and simmer in low heat till thick.
• Bottle when cold.
• Keeps for a long time.
  

Note:
All the utensils & bottle should be clean & dry. Never add water to pickle while making. Always use clean and dry spoon to take pickle from bottle.

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Pachadi

Ingredients:
Curd- 1 to 1 1/2 Cups
Onion -1 medium
Green chillies-2 nos
Ginger-1" piece
Garlic-2clove
Curry leaves- few
Mustard seeds-1/2 tsp
Grated coconut-1/2 cup
Cumin seeds / Jeerakom – 1/4 tspSalt to taste.

Method:

• Chop onion, green chillies, ginger, 1 clove garlic and few curry leaves.
• Grind together grated coconut, cumin seeds and 1 clove garlic to a smooth paste and keep aside.
• Crush 1/4 tsp mustard seeds separately.
• Heat 1 tbsp oil in a pan and add 1/4 tsp whole mustard seeds and allow to splutter. Add grated onion, green chilly, garlic, ginger and curry leaves and sauté well till it changes its colour to pink.
• Add ground coconut mixture along with 1/4 cup water, crushed mustard seeds and salt to taste. Allow the mixture to boil and cook covered for 3 minutes.
• Turn off the heat and add beaten curd to this mixture and mix well.
• Serve with boiled rice.

This goes to Chutney / Dip Mania at Mane Adige

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Cabbage and Carrot Thoran

Ingredients:

Cabbage -1 cup, shredded
Carrot - 1 no, grated
Freshly grated coconut- 1/2cup
Onion -1 medium
Green chilles-3 nos
Garlic -3 cloves
Cumin Seeds-1/4tsp
Turmeric powder- a pinch
Salt to taste
Mustard seeds - 1/2tsp
Curry Leaves- 2 springs
Oil -1tblsp

Method:

Grind coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder and salt. Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and curry leaves and fry for one minute. In to this add shredded cabbage and grated carrot. Mix well, cover and cook on low flame for 3 minutes. Open lid and stir well until all the water in it evaporates. Serve hot as a side dish with boiled rice.

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Palak Thoran (Stirfried Spinach with Coconut)

Ingredients:

Spinach - 1 bunch
Onion - 1 medium
Green chilies- 3-4 nos.
Freshly grated coconut- 1/2cup
Garlic -5 cloves
Cumin Seeds-1/4tsp
Mustard seeds - 1/2tsp
Turmeric powder- a pinch
Oil -1tblsp

Method:

Wash and shred palak (spinach). Ground coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and fry for one minute and add shredded palak. Keep on stirring on high flame until all ingredients mix well and all the water in it evaporates. Check salt and serve hot as a side dish with boiled rice.

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Coriander Leaves Thoran/ Stir Fried Cilantro with Coconut

Ingredients:

Coriander leaves (Cilantro)- 1 bunch
Onion - 1 medium
Green chilies - 3-4 nos.
Freshly grated coconut - 4tblsp
Curry leaves - few
Salt -to taste
Mustard seeds - 1/2tsp
Small onion - 3nos.
Oil -2tblsp

Method:

Wash and chop coriander leaves, onion and green chilly. Mix together coriander leaves, onion, green chilly, grated coconut and salt and keep aside. Heat oil in a pan put mustard seeds, then add sliced small onions and curry leaves. When the onions become light brown add the above coriander - coconut mixture and mix well. Reduce the heat and cover the mixture with a lid and cook for 3-4 minutes. Serve hot as a side dish with boiled rice.

This is my entry to JFI - Cilantro hosted by Cilantro

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