Paal Payasam (Rice and Milk Kheer)

Remember the famous Ambalapuzha Paal Payasam while having this :)

Ingredients (Serves 6 to 8 people)

Unangalari ( This variety is Unbranned rice): 200gms
Milk: 4 Liter
Sugar: 750gms (increase or decrease as per the sweetness required)
Butter: 1 Table Spoon
Cashew/Raisins: For Garnishing
Salt: 1 Pinch

Cooking time: 45 to 60 minutes
Method

Wash the rice well
Boil milk well
Take 1/2 Liter of milk and to this add 1/2 liter of water and cook the rice in it
Once the rice is cooked well add the rest half of the milk

Once this boils and achieves a thick consistency add sugar slowly.  Stirr continuously
After this boils well for about 6 to 8 minutes add the rest of the milk
Let it boil well and keep on stirring till the payasam becomes thick or till the required consistency is achieved
Add a pinch of salt so that it will maintain the balance of sweetness
Switch off the flame and add the butter and close the lid
If required can add cashew nuts and raisins fried in ghee

Cherupayar Parippu Payasam (Splitted Green Gram Kheer)

Parippu Pradhaman!!! :)

 

Ingredients (Serves 5 to 6 people)

Cherupayar Parippu(Splitted Green Gram/Moong Dal): 200 gms
Thick Coconut Milk: 1 Cup
Thin Coconut Milk: 4 Cups
Water: 2 ½ Cups
Jaggery: 500 Gms
Cashew Nuts / Raisins: For Garnish
Ghee: 1 Table Spoon
Cardamom Powder: 1/2 Tea Spoon
Salt: 1 Pinch

Cooking time: 35 to 40 minutes
Method

Melt the jaggery in 1/2 Cup of water
Dry Roast the moong dal till it becomes light brown in color
Wash the moong dal
To 1 Cup of Thin coconut milk add 2 Cups of water and cook the moong dal well
Once the moong dal cooks very well mash half of it and to this add the rest of the thin coconut milk
Once this boils well and becomes little thick add the melted jaggery. (Make sure you strain the jaggery liquid)
Keep on stirring and let the payasam  boil well and become thick
Once done switch off the flame and add the thick coconut milk and cardamom powder, stir well and close the lid
Roast the cashew nuts and raisins in ghee and add it to the payasam
Add a pinch of salt to the payasam.  It helps to balance the sweetness of the payasam

Note:
If you wish to you can fry dry coconut pieces in ghee and can add to the payasam

Naranga Curry

Some like it sweet, some like it tangy. Yet others like it spicy. Some others like it bitter:)

 

Ingredients (Serves 6 to 8 people)

Naranga (pomegranate lime) :Cut to small long pieces : 2 cups
Tamarind: Lemon Sized Ball
Jaggery :2 - 3 Piece (The amount needed depends on how sweet you want the curry to be)
Salt :As Required
Red Chilly powder: 2 Tea Spoon
Green chilly : 3 nos
Chopped Ginger :  1/2 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Water: As required
Curry leaves
Mustard:1/2 Tea Spoon
Oil: 2 Table Spoon
Fenugreek Seeds (Uluva): 1/2 Table Spoon (powdered)
Dried Red Chilli: 2 - 3

Cooking time: 15 to 20 minutes
Method

Melt jaggery in 1/2 cup of water and filter it.
Make tamarind water
Add melted jaggery to tamarind water and boil with Green chilly and ginger
Add the cut lime,turmeric powder,red chilly powder and salt.
Boil well.
Once boiled, switch off flame and let to cool down a bit.
To this add fenugreek powder.
To a pan add oil, add mustard seeds and once it pops add dried red chilies and saute till the color of the red chilies turn to light brown
Pour this on top of the curry.

Note: Do not add fenugreek powder while boiling as this can turn the curry even more bitter.

Rasam And Moru

Almost everyone of you must be knowing how to make Rasam  and moru (there is almost nothing to cook here). Since these dishes also fall as a part of sadya, i am posting here. May be useful for someone. Isn't it :)

Rasam

Ingredients (Serves 3 to 4)

Garlic: 5 - 6
Tomato: 1
Salt: As Required
Pepper Powder: 1/2 Table Spoon
Cumin Powder: 1/2 Table Spoon
Turmeric Powder: 1/4 Tea Spoon
Tamarind: Lemon sized Ball
Water: 1 Cup
Coriander Leaves
Curry Leaves
Coconut Oil : 3 - 4 Table Spoon
Mustard Seeds: 1/2 Tea Spoon

Cooking time: 8 to 10 minutes
Method

Soak Tamarind in water
Pour 2 Table  Spoons of oil to a pan to this add crushed garlic and saute for 2 - 3 minutes
To this add chopped tomato and saute till the tomato cooks well
Squeeze the tamarind well and add the water.
Once this boils well, add Turmeric Powder, Pepper Powder, Cumin Powder and Salt.
Add Curry leaves and Coriander leaves and switch off the flame
Add the rest of the coconut oil to another pan and add mustard seeds
Once the mustard seeds pops add this to the rasam.

Moru

 

Ingredients (Serves 3 to 4 people)

Curd: 1 Cup
Water : 1 Cup
Green Chilly: 2 - 3
Ginger: 1/2 inch Piece
Salt: As Required
Curry Leaves

Preparation time: 5 minutes
Method

Beat the curd well
To this add water and blend well.  If required can be blended in a mixer
Add Crushed green chillies, ginger, curry leaves and salt

Note
Increase or decrease quantity of  water as required
If required, you can strain off crushed green chillies, ginger and curry leaves before serving.

Kaalan

The classic Kerala vegan delight - Kaalan

Ingredients (Serves 4 to 5 people)

Elavan(Ash gourd): 1 Cup
Thick Curd: 1 Cup
Grated Coconut: 1/2 Cup
Green Chillies: 3 - 4
Cumin Seeds: 1/4 Tea Spoon
Ginger: 1/4 Inch Piece (Optional)
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/4 Tea Spoon
Coconut Oil:  2 Table Spoon
Mustard Seeds: 1/4 Tea Spoon
Fenugreek Seeds: 1/4 Tea Spoon
Dried Red Chilly: 3 - 4
Pepper Powder: 1/2 Tea Spoon
Curry Leaves
Salt
Water

Cooking time: 15 to 20 minutes
Method

Cook the elavan(Ash gourd) adding Turmeric powder, Red Chilly powder and salt
Grind together grated coconut, green chilly, cumin seeds and ginger(Optional)
Add this to the cooked elavan(Ash gourd) and boil well
Once boiled, reduce the flame
Whip the curd and add this to the curry. Add curry leaves too
Just  heat the curry and switch off the flame, do not boil after adding curd.
Pour coconut oil to a pan and add mustard seeds and fenugreek seeds, once this pops add dried red chilly.
Once the chilly changes color switch off the flame and add pepper powder
Pour this to the curry

Kurukku Kaalan 
Kurukku kaalan is much more thicker than above mentioned kaalan.The consistency will be a semi gravy type like koottucurry. Ingredients are same except that we don't use Red Chilly powder the dried chilly. Method is as follows.

Cook the elavan(Ash gourd) adding Turmeric powder, Pepper powder and salt
You will have to cook till the water is no more.
Grind together grated coconut, green chilly, cumin seeds and ginger(Optional) with minimum water.
Add this to the cooked elavan(Ash gourd) and boil well
Once boiled, reduce the flame
Whip the curd and add this to the curry. Add curry leaves too
Just  heat the curry and switch off the flame, do not boil after adding curd.
Pour coconut oil to a pan and add mustard seeds and fenugreek seeds. (do not add dried red chilly.)

Pour this to the curry

Note:
Kalan is also prepared by substituting elavan (Ash gourd) with raw Nendran banana or with Chena(Yam). Each gives a different tasting kaalan :)

Pineapple Pachadi

Sweet, Tangy, Delicious, Exotic, My Favorite :)

Ingredients (Serves 5 to 6 people)
Pineapple: 1 Cup
Grated Coconut: 1/4 Cup
Thick Curd: 1/2 Cup
Green Chilli: 2 - 3
Mustard Seeds: 1/4 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon (Optional, if you need white color you can avoid this)
Water : As Required
Salt: As Required

Cooking time: 10 to 15 minutes
Method

Cut the pineapple into small pieces,  do not take the center part
Cook the pineapple pieces adding turmeric powder and salt
Grind grated coconut with green chilly and mustard seeds.(Do not make a fine paste only crush it)
Once the pineapple cooks well, add the crushed coconut mix and cook in low flame
Whip curd and add it.
Blend well and switch off the flame.  Do not boil after adding curd

Puli Inchi/ Inji Puli

Puli Inji. or Inji puli.Either way, it is super easy and super tasty. :)

Ingredients (Serves 10 to 15 people)

Finely Chopped Ginger: 1 Cup
Finely Chopped Green Chilli: 1/2 Cup
Tamarind Water: 1 Cup (Tamarind Lemon Sized Ball)
Rice: 1 Table Spoon
Fenugreek Seeds(Uluva): 1/2 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Salt: As Required
Jaggery: 1 - 2 Piece
Oil: 2 Table Spoon
Dried Red Chilli: 2 - 3
Curry Leaves
Mustard Seeds: 1/2 Tea Spoon

Cooking Time: 30 to 40 minutes
Method

Pour 1 Table Spoon of oil to a pan
Add the finely Chopped ginger and green chilies and saute till it cooks well and changes color
To this add tamarind water and allow to boil
Once boiled add turmeric powder and salt and reduce the flame and close the lid
Stirr in between and keep it on fire till the Puli achieves a thick consistency
Then add crushed jaggery and curry leaves and blend in well.
Dry roast rice and fenugreek seeds separately in a pan and powder it and add it to the Puli and mix well
To a pan add rest of the oil, add mustard seeds and once it pops add dried red chilies and saute till the color of the red chilies turn to light brown
Pour this on top of the Puli inchi

Note:
Some people use garlic also.
Can try the same recipe adding chopped garlic too.
Puli inchi and inchi curry is not the same
Ginger and green chillies should be cooked well, else the correct texture will not be achieved

Parippu Neyy (Dhal & Ghee)

Unavoidable ingredient for Onasadya!You start eating your rice with this for a sadya.

Ingredients (Serves 4 to 5 people)

Toor Dal: 1/2 Cup
Ghee: 2 - 3 Table Spoon
Salt: As Required
Water: As Required

Cooking Time: 15 minutes
Method

Cook the dal well adding salt.
Make it a paste and add the ghee to it and mix well

Note:

In some parts of Kerala, instead of Toor Dal Chana Dal is used and coconut milk is also added to the preparation.

Cabbage Thoran/ Cabbage stir fry

Healthy, colourful cabbage thoran!!A common side dish for kerala meals..

 

Ingredients (Serves 4 to 5 people)

Cabbage: 250 gms
Green Chilly: 3 - 4
Grated Coconut: 1/4 Cup
Curry Leaves
Onion: 1
Turmeric Powder: 1/4 Cup
Coconut oil : 2 - 3 Table Spoon
Mustard Seeds : 1/4 Tea Spoon
Salt: As Required

Cooking Time: 8 to 10 minutes
Method

Wash the cabbage well
Cut the cabbage in thin strips
Slice the onion and green chillies
Blend the sliced cabbage, grated coconut, sliced onion, green chillies, curry leaves, salt and turmeric powder
Pour the coconut oil into a pan and add the mustard seeds
Once the mustard seeds pops add the cabbage mix to it
Stir well and close the pan and cook in low flame
Make sure you open the lid and stir in between so that it doesn't get burnt in the middle

Pachadi

Tangy tangy pachadi for sadya!!

Ingredients (Serves 5 to 6 people)

Elavan (Ash guard): 200 gms
Grated Coconut: 1/4 Cup
Green Chilly : 3 - 4
Curd: 1/2 Cup (Should not be too sour)
Mustard Seeds: 1/2 Table Spoon
Dried Red Chilly: 3 - 4
Coconut oil: 2 Table Spoon
Salt: As Required
Water: As Required
Curry Leaves

Cooking Time: 15 minutes
Method

Grind together grated coconut, green chilli, 1/4 table spoon mustard seeds and 1/4 cup of curd
No need to make it a fine paste, only crush it
Cut the elavan(Ash guard) into thin pieces and cook well adding salt and required water
Once it cooks well add the crushed coconut mix and cook in low flame
Whip the rest of the curd and add it too
Add  curry leaves
To a pan add coconut oil and add the rest of the mustard seeds.
Once it pops add the dried red chillies and saute till it changes color
Pour this on top of the pachadi

Aviyal/ Avial

Where do almost all vegetables go? They go into aviyal ;) This dish is an integral part of sadya

Ingredients (Serves 5 to 6 people)

Carrot: 1 Cup
Chena (Yam): 1 Cup
Murigakkaya(Drum stick): 1 Cup
Pacha Payar (Green Gram): 1 Cup
Elavan (Ash guard): 1 Cup
Pachakkaya (Raw banana): 1 Cup
Grated Coconut: 1 Cup
Green Chillies: 4 - 5
Turmeric Powder: 1/4 Tea Spoon
Red Chilli Powder: 1/4 Tea Spoon
Coconut Oil: 1 Table Spoon
Thick Curd: 1 Cup
Curry Leaves
Water: As Required
Salt: As Required

Cooking Time: 20 to 25 minutes
Method

Cut all the vegetables length wise in 2 - 3 inch sized pieces
Cook the vegetable adding salt, turmeric powder and red chilly powder
Chena(Yam) and Pachakkaya(Raw banana) will take little more time to cook than the other vegetables
So cook them first and add the rest of the vegetables accordingly
Grind together (only crush) grated coconut, green chilly
Once the vegetables cooks well add the grinded coconut mix and allow to boil
Once boiled, reduce the flame
Whip the curd well and add this to the vegetable mix and blend well, do not boil
Add curry leaves
Switch off the flame and pour the coconut oil

Note
This is the recipe followed in Northern Kerala. Variations of this recipe with tamarind juice or raw mango as a substitute for curd is practiced in Southern Kerala.

Sambar

This is a quite famous south indian - vegetarian - dish. A must with Idli, dosa and rice...:)

Ingredients (Serves 6 to 8 people)

Toor Dal (Yellow pigeon peas): 1/2 Cup
Vendakka (Ladie's finger/Okra): 1 Cup
Vazhuthana(Brinjal): 1 Cup
Murigakka(Drumstick): 1 Cup
Tomato: 1/2 Cup
Tamarind: Lemon Sized Ball
Turmeric Powder: 1/4 Tea Spoon
Red Chilli Powder: 3 Tea Spoon
Sambhar Powder: 4 Tea Spoon
Asafotedia Powder: 2 Pinch
Grated Coconut:1 ½ Cup
Coconut Oil: 4 -5 Table spoon
Garlic: 2 - 3
Mustard Seeds: 1/4 Tea Spoon
Fenu Greek Seeds: 1/4 Tea Spoon
Dried Red Chilli: 3 - 4
Curry Leaves
Corriander Leaves
Water: As Required
Salt: As Required

Cooking Time: 25 to 30 minutes
Method

Cook the dal well adding a pinch of turmeric powder.
Soak the tamarind in water
Cook all the vegetables and tomato adding tamarind water, asafotedia and salt
Add the cooked dal to it
Add 2 - 3 Table Spoon of coconut oil to a pan and add the grated coconut and garlic and roast till it becomes golden brown in color.
To this add red chilli powder, turmeric powder and sambhar powder and  roast it for some time
Once the mixture gets cooled, grind this to a fine paste
Add this to the curry
Allow it to boil well and add curry leaves and corriander leaves
To a pan pour the rest of the coconut oil
Add mustard seeds and fenugreek seeds.  Once it finishes popping add dried red chilly
Stirr it till the chiilies changes color and add this to the sambar

Olan

For those who need a less spicy dish - You have a special dish in sadya -  Olan

Ingredients (Serves 5 to 6 people)

Vanpayar(Red Cow peas/ Black eyed bean/ Red gram): 1/2 Cup
Elavan(Ash guard): 1 Cup
Green Chiili: 2 - 3
Thick coconut milk: 1/2 Cup
Coconut Oil: 1 Table Spoon
Curry Leaves
Water: As Required
Salt: As Required

Preparation time: One night
Cooking Time: 15 minutes
Method

Soak vanpayar(Red Cow peas/ Black eyed bean/ Red gram) over night
Cook the vanpayar(Red Cow peas/ Black eyed bean/ Red gram) and elavan(Ash guard) adding sliced green chilly and salt
Once this cooks well add the coconut milk
Blend well and just heat it in low flame.  Do not boil after adding coconut milk
Switch off the flame and add curry leaves and pour the coconut oil on top

Koottucurry

Do not forget koottucurry  for your next sadya!!

Ingredients (Serves 5 to 6 people)

Chana Dal: 1 Cup
Elavan (Ash guard): 1 Cup
Pachakkaya (Raw banana): 1 Cup
Chena(Yam): 1 Cup
Turmeric Powder: 1/4 Tea Spoon
Red Chilli Powder: 1 Tea Spoon
Black Pepper Powder: 2 Tea Spoon
Grated Coconut: 1 ½ Cup
Green Chilli: 2 - 3
Mustard Seeds: 1/4 Tea Spoon
Coconut Oil: 2 - 3 Table Spoon
Dried Red Chilli: 2 - 3
Jaggery: 1 Piece
Curry Leaves
Salt: As Required
Water: As Required

Cooking Time: 25 to 30 minutes
Method

Cook the chana dal, but make sure it does not become over cooked and become a paste
Boil sliced elavan(ashguard) and pachakkaya(raw banana) and chena (yam) adding turmeric powder, red chilli powder, 1 tea spoon black pepper powder and salt.
Once this cooks well add the cooked chana dal
Grind together 1 cup of grated coconut and green chilli.  Do not make it a fine paste only crush
Add the coconut mix to the chana dal vegetable mix
Blend well and allow to boil
Once boiled add crushed jaggery and curry leaves and mix well
Pour coconut Oil to a pan, add mustard seeds and once this pops, add dried red chillies and 1/2 cup of coconut
Roast till the coconut becomes light brown in color and then add 1 tea spoon of pepper powder and mix it well.
Add this to the koottucurry

Sadya - The feast

Sadya  is a traditional feast popular among Keralites. Usually it is served on a banana leaf . People sit cross legged on the floor and sadya is eaten with hands without the use of any cutlery.

Usually we have Sadya for festivals (Onam, Vishu) as well as auspicious occasions and celebrations (Wedding, Birthday).Read more here :http://en.wikipedia.org/wiki/Sadya

Following is the order in which the dishes should be placed for the above shown Sadya, starting from left hand corner of the leaf...

Uppu (Salt)
Varathupperi (Banana chips)
Sarkara Varatti (Sweet Banana chips)
Cabbage Thoran  (Cabbage stir fry with coconut)
Achar (Pickle)
Puli inchi (Ginger curry with a tang)
Pachadi (Another tangy dish)
Pineapple Pachadi ( A tangy dish  - pachadi  - with pineapple)
Olan ( A curry using Ash gourd)
Koottucurry ( A mixed vegetable curry with Bengal gram)
Aviyal ( A mixed vegetable curry with curd)
Naranga curry ( Lime/Lemon (big) curry)

Rice
Sambar (A curry with lentil and vegetables)
Kaalan (A curry with yogurt, coconut and vegetables)
Parippu neyy (Toor Dal curry in ghee)
Pappadam (Papad / crisp wafers)
Kondatta Mulaku (Curd chilli)

Pazham (Banana)
Pal Payasam (Sweet dessert with rice and milk)
Cherupayar Parippu Payasam (Sweet dessert with moong dal, jaggery and coconut milk)

Rasam (A spicy vegetable soup)
Moru (Buttermilk)
Water

Now, watch this space...I will be coming up with the recipes for Sadya :)