PULIYINJI

Puliyinji is a traditional kerala recipe. It is one of the main dishes in Sadhya.

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Ingredients : 

  1. Tamarind : Lemon size ball
  2. Ginger : 1/4 cup, finely chopped
  3. Jaggery : 1/4 cup, grated
  4. Turmeric powder : 1/2 tsp
  5. Chilly powder : 1 tsp
  6. Green chilly : 6 nos, chopped
  7. mustard seeds : 1 tsp
  8. dry red chilly : 2 , broken
  9. curry leaves : 2 springs
  10. coconut oil
  11. salt

 

Method : 

  1. Soak tamarind in 3/4 cup warm water for 10 mins and extract the juice.
  2. Add turmeric powder, chilly powder and salt to the tamarind juice and boil it.
  3. When the juice thickens add grated jaggery and continue boiling for few mins.
  4. Heat coconut oil in a pan and splutter the mustard seeds.
  5. Add dry red chilly and saute.
  6. Add curry leaves and chopped green chilly and saute.
  7. Add finely chopped ginger and saute.
  8. Add this to the boiled tamarind-jaggery mix.
  9. Puliyinji is ready to serve.

Note

  • You can keep it in refrigerator for 1 or 2 weeks.
  • Make it day before the sadhya to settle the flavors well and taste better.
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VARUTHARACHA SAMBAR

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Ingredients:

  1. Tuvar dal/ thuvara parippu : 1/2 cup
  2. Mixed Vegetables : drumstick, ladies finger, carrot, potato, green beans, raw banana etc(cut 2″ pieces).
  3. Garlic : 6 cloves.
  4. green chilly : 2 nos, slitted
  5. Tomato : 1 no (cut to small pieces)
  6. Tamarind : Gooseberry size; Soak it in water.
  7. Turmeric powder : 1/2 tsp
  8. Chilly Powder : 2 tsp or  1 1/2 tsp
  9. Coriander powder : 3 tbsp or (coriander powder 2 tsp and 1 tsp sambar powder)
  10. Asfoeitida powder : 1/2 tsp
  11. Coriander leaves
  12. coconut oil
  13. salt

for coconut paste

  1. Grated coconut : 1 cup
  2. Shallots : 3-4 nos
  3. Curry leaves : 1 spring
  4. Cumin seeds : 1/2 tsp
  5. Fenugreek seeds : 1/4 tsp
  6. coconut oil

for seasoning

  1. Coconut oil
  2. Mustard seeds : 1 tsp
  3. dry red chilly : 2 nos, broken to 2 pieces
  4. shallots : 3-4 nos; sliced
  5. curry leaves : 1 spring

 

Method:

  1. Heat coconut oil in a frying pan and add grated coconut, shallots, curry leaves, cumin seeds and fenugreek seeds. Fry this until the coconut become golden brown. Keep it aside to cool. Then grind this with enough water in a mixer. Keep it aside.
  2. Pressure cook the dal with water and salt.
  3. Add vegetables(except ladies finger), green chilly, and garlic to this and pressure cook it for two more whistles.
  4. In a frying pan add coconut oil and fry ladies finger add this to the cooked dal and other veggies.
  5. Add tomato pieces also.
  6. Add maslas and asfoetida powder to this.
  7. Add tamarind water.
  8. cook for 2-3 minutes. Adjust salt.
  9. Add fried coconut paste to this with enough water. Let it boil well. Switch off the stove.
  10. Add coriander leaves.
  11. Heat coconut oil in a pan and splutter mustard seeds. Add dry red chilly, curry leaves and shallots. Fry this for 1 min. Add this tempering to the sambar.
  12. Serve with rice.

Note : 

  • Use coconut oil. It gives sambar more taste.
  • You can use 3 tbsp coriander powder or 2 tbsp coriander powder and 1 tbsp sambar powder.
  • If you are using asfoetida piece instead of asfoetida powder fry it while you are frying the grated coconut.

PAALPAAYASAM(IN PRESSURE COOKER)

It is an easy to prepare and very tasty paal paayasam.

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Ingredients:

  1. Jeerakasala rice(kayama ari) : 1/4 cup (you can use basmati rice also)
  2. Milk : 2 cup
  3. Sugar : 1/2 cup (or according to your taste)
  4. cardamon : 1 no
  5. cashew nuts and raisins
  6. ghee : 1 tbsp

Method: 

  1. In a pressure cooker, add rice, sugar, milk and cardamom and pressure cook it in low flame for 45 mins.
  2. If the paayasam is thick add boiled milk.
  3. Roast the cashews and raisins in ghee and add to the payasam.
  4. Enjoy!!!

PARIPPU PRADHAMAN

Pariipu pradhaman is my ammamma’s and  amma’s special . It is really very yummy. It is one of my favorite payasams. On every onam and vishu my ammamma come to my home with cherupayarparippu prepared by her using ural and ulakka. (cherupayar uralil ittu kuthi parippu edukkum.)  . Amma make parippu pradhaman with that parippu in every onam and wishu. It is really yummy. I can’t explain it in words. It is  heaven.

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In my place Vatakara on 2 days before every marriage, women from neighborhood makes the parippu on the same way, using ural and ulakka. After that  they fry the parippu. That time a nice aroma came from the marriage house.

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Now i am in qatar i can’t make pradhaman with ammamma’s parippu. I used cherupayar parippu bought from supermarket and made this pradhaman. Every one try this, I can assure you it is really yummy.

Ingredients : 

  1. cherupayar parippu / moong dal : 2 cups
  2. sharkara / Jaggery : 800 gm
  3. grated coconut from two 2 coconuts
  4. ghee  : 3 tbsps
  5. cardamom powder : a pinch
  6. cashew nuts, raisins and  coconut pieces

Method:

  1. Roast the parippu in a pan until it turns golden brown and crisp. Keep it aside for cooling.
  2. Make 3 coconut milks from the 2 grated coconuts(thick, medium and thin coconut milks). Keep it aside.
  3. Heat 2 tbsp ghee in a pan and roast cashews, raisins and coconut pieces. Keep it aside.
  4. Wash the parippu well.
  5. Pressure cook the parippu with third(thin) coconut milk for 2 whistles in low flame.
  6. Melt the jaggery in another pan with some water.
  7. Transfer the pressure cooked parippu to big kadai and add melted jaggery to it. Mix well  and cook for 2 mins.
  8. Add the second(medium) coconut milk and boil well for 5 mins. when it becomes thick (not too thick) add the first (thick) coconut milk.
  9. When it boils well switch off the stove.
  10. Add the cardamom powder.
  11. Then add the roasted cashews, raisins and coconut pieces with remaining ghee.
  12. Add  one more tbsp ghee on the top.
  13. Parippu Pradhaman is ready to serve.

Note :

  1. Pressure cook the parippu only in low flame. Otherwise the thin coconut milk added will boil out.
  2. You can keep the pradhaman in refrigerator. Cooled Pradhaman is also really yummy.
  3. You can serve the hot pradhaman with pappadam and banana that’s the best combination and it tastes really yummy when mixed together.

AVIAL

Avial is a famous and delicious traditional kerala mixed vegetable dish which is a must in sadhya.

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Ingredients : 

  1. VEGETABLES(cut into 1 1/2″ length pieces)
  • potatoes : 1 big
  • carrots : 1 big
  • drumsticks : 2 nos
  • green beans : 8 nos
  • plantain : 1 no
  • yam : 8 pieces

2. green chillis : 3 nos

3. grated coconut : 1 cup

4. cumin seeds : 1 tsp

5. yoghurt : 1 cup

6. turmeric powder : 1/2 tsp

7. coconut oil : 2 tbsp

8. curry leaves : 2 springs

9. salt

Method : 

  1. Pressure cook the vegetables adding  salt and turmeric powder. 
  2. Grind grated coconut , cumin seeds and green chillies.
  3. Add this to cooked vegetables.
  4. cook for 2 mins.
  5. Add beaten yoghurt and mix well.
  6. Switch off the stove and add coconut oil and curry leaves and mix well.
  7. Serve with rice.

Note : 

  1. You can add raw mango pieces. If you are adding raw mango use only 1/2 cup yoghurt.

KAALAN

Kaalan is a traditional Kerala dish. A regular in every sadhya. Kaalan is a thick preparation with curd, coconut and vegetables like yam and raw banana and is  the must on the menu of onam and vishu.

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Ingredients:

  1.  Chopped Yam : 1 cup
  2. Raw banana : 1 no (Peel off the skin and cubed)
  3. Green chillies : 6 no
  4. Turmeric powder : 1/2tsp
  5. Red chilli  powder : 1/2 tsp
  6. Grated coconut : 1 cup
  7. Cumin seeds : 1/2 tsp
  8. Curd (well beaten ) : 2cup
  9. salt

For seasoning

  1. Mustard seeds : 1 tsp
  2. Fenugreek seeds : 1/4 tsp
  3. Dry red chillies(split into 2) : 3nos
  4. Coconut Oil : 2 tbsp
  5. Curry leaves : a few

Method:

  1. Pressure cook the vegetables with enough water, green chillies, turmeric powder, red chilly powder and salt.
  2. Grind the coconut and cumin seeds to a fine paste and add to the cooked yam mixture and boil well.
  3. Lower the flame, add curd and stir well. Cook for 2 minutes in low flame. Do not boil. Switch off the stove.
  4. Heat the Oil in a pan and add mustard seeds, fenugreek seeds, dry red chillies, and curry leaves. Fry it well and add to the kaalan .
  5. Serve with rice.