BHINDI MASALA/ LADY’S FINGER MASALA

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Ingredients : 

  1. Lady’s finger : 500 gms; (cut into 1″ pieces)
  2. Onion : 1, medium, chopped
  3. Tomato : 2, medium, chopped
  4. Ginger paste : 1 tbsp
  5. Green chilly : 2 nos, chopped
  6. Turmeric powder : 1/4 tsp
  7. Coriander powder : 2 tsp
  8. Red chilly powder : 1 tsp
  9. Garam masala : 1/2 tsp
  10. Coriander leaves
  11. salt
  12. oil

Method : 

  1. Heat oil in a nonstick pan and add lady’s finger pieces and saute it well. Cook it till it is done by sauteing in between.
  2. Add salt to this and cook for 1-2 minutes. keep it aside.
  3. Heat oil in a pan and add chopped onion to it. Saute the onion till it is soft.
  4. Add ginger paste to it and saute.
  5. Add chopped green chilly and chopped tomato pieces to it and saute. Cook it till it becomes soft.
  6. Add all the masala powder except garam masala and saute for a minute.
  7. Add the cooked lady’s finger and mix it well.
  8. Now add the garam masala to it and cook it for 1-2 minutes.
  9. Switch off the stove and garnish it with coriander leaves.
  10. Serve it with chapatis.

GREEN PEAS MASALA

It is an easy and quick recipe.

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Ingredients :

  1. green peas : 250 gm
  2. Onion : 1 ,medium
  3. Tomato :1 ,medium
  4. green chilly : 2 nos
  5. ginger & garlic paste : 1/2 tbsp each
  6. Garam masala or meat masala or chicken masala : 2 tsp
  7. coriander leaves
  8. salt
  9. coconut oil

For Seasoning

  1. curry leaves
  2. dry red chilly : 2 nos,broken
  3. mustard seeds
  4. coconut oil

Method :

  1. Pressure cook the green peas with enough salt and water.
  2. Heat coconut oil in a pan and saute onion till it becomes soft.
  3. Add ginger & garlic paste and saute well.
  4. Add green chilly and tomato and saute till tomato becomes soft.
  5. Add cooked green peas with remaining water.
  6. Add masala powder and mix well.
  7. Allow the gravy to thicken and adjust the salt.
  8. Switch off the stove and add coriander leaves.
  9. Heat oil in another pan and splutter mustard seeds.
  10. Add dry red chilly and curry leaves to this and saute.
  11. Add this to the cooked green peas masala for seasoning.
  12. Serve it with chapatis.

Note :

  • You can use garam masala or meat masala or chicken masala in this recipe. Curry’s taste will change according to the masala you use. But it’s really tasty  with whichever masala you use.

 

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.

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.

POTATO AND TOMATO CURRY

It is an easy vegetarian dish and goes well with chappathi20130316_143715s.

Ingredients : 

 

  1. potato : 2 nos ,large,  peeled and cut into pieces
  2. tomato : 1 no , large
  3. onion : 1 no , large
  4. red chilli powder : 1 1/2 tsp
  5. turmeric powder : 1/2 tsp
  6. fennel powder : 1 tsp
  7. salt
  8. coconut oil : 2 tbsp
  9. garlic : 1/2 tbsp , crushed
  10. curry leaves

Method: 

  1. Pressure cook potato, tomato, onion, red chlli powder, turmeric powder, fennel powder and salt with enough water for 3 whistles and keep aside.
  2. Heat the coconut oil in a pan and saute the garlic and curry leaves for 2 mins.
  3. Add the cooked potato and tomato masala and stir well.
  4. Serve hot with chappathis.

 

PACHAKAYA(RAW PLANTAIN) THORAN

This is a keralite side dish prepared to be eaten along with steamed rice .

Ingredients : 

  1. raw plantain : 2 nos (cubed)
  2. onion chopped : 1 no
  3. green chillies : 4-5 nos
  4. turmeric powder : 1/4 tsp
  5. grated coconut : 1/4 cup
  6. mustard seeds : 1/2 tsp
  7. curry leaves : 1 spring
  8. salt
  9. water

Method : 

  1. Heat oil in a pan and splutter the mustard seeds.
  2. Add curry leaves and onion and saute for 2 min.
  3. Add turmeric powder, cubed plantains,green chillies, salt and water and cook.
  4. Add the grated coconut and mix well.
  5. Pachakaya thoran is ready. Serve hot with rice.

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.