Saturday, August 31, 2013

     I had grown fond of this dish since childhood. It is a fast and easy to prepare tasty dish. The moist soya chunks absorb the curry and give a meaty taste. This dish is mainly served in ona sadya. But this dish also go well with chapathis, nan, appam…etc also.

Onam Sadya Vibavangal

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Serves- 6

INGREDIENTS:

Potato (cut in to big cubes)-300gms (2-3 big)
Cauliflower (cut in to big pieces) - ½ cup
Carrot (cut in to big cubes)-1 (optional)
Soya chunks/meal maker- handful (optional)
Onion (cut in to big pieces)-2
Green chillies (slit)-3
Oil-4tsp
Turmeric powder- ¼ teaspoon
Chilli powder- 1 ½ teaspoons
Coriander powder-2 teaspoons
Garam masala-1teaspoon
Salt- to taste

To roast and grind:
Grated coconut- ½ - ¾ cup

To temper:
Mustard seeds-1/4 teaspoon
Dry red chilli-2
Curry leaves- 1sprig

Onam Special Recipes

PROCEDURE:
  • Dry roasts the coconut till it becomes golden brown & then grind as a fine paste.
  • In a pan add oil and mustard seeds, when it splutters add dry red chilli and curry leaves.
  • Then add with this the potatoes, cauliflower, carrot, soya chunks, onion, green chillies and fry in oil till the onion becomes translucent.
  • Add enough water, turmeric and salt to cook the vegetables.
  • Cook till vegetables are cooked and firm. Don’t overcook till mushy.
  • In this add chilli, coriander, garam masla powder and coconut paste mix well and allow to boil.
  • The colour of the curry changes to darker in colour when the curry thickens then switch off the gas.
Potato and Cauliflower Masala Kootu Curry

Friday, August 30, 2013

     Generally 'thoran' does not contain garam masla. In this dish garam masala is the flavor enhancer and can be prepared in just under five minutes.

     ‘Thornnu’ in malayalam means to ‘dry out’ (the moisture content). Thoran is a dry dish traditionally made of a finely chopped vegetables stir fried with coconut. The crunch of the cabbage and the spiciness of red chilli coupled with the flavor of garam masala renders the dish perfect... It is indeed divine. Tasty & spicy, everyone would love this recipe I’m sure…..

Cabbage Masala Thoran

INGREDIENTS:

Cabbage, finely chopped-250-300grams
Green peas, fresh/ frozen-50grams (optional)
Onion finely, chopped- ¼ cup
Coconut, finely chopped-3 teaspoons (optional)
Grated coconut- ½ cup
Chilli powder- ½ teaspoon
Garam masala- ½ teaspoon
Turmeric powder- ¼ teaspoon
Salt- to taste

To temper:
Oil-3 teaspoon
Mustard seeds- ¼ teaspoon
Urad dhal/ ulundu parippu-1tablespoon
Dry red chillies-2
Curry leaves- 1 sprig

PROCEDURE
  • Finely chop the cabbage and sprinkle little salt. If you are using fresh peas half cook them with salt.
  • In a pan add oil and splutter the mustard seeds and urad dhal. Then add dry chilli and curry leaves.
  • Add chopped coconut and onion and fry in the same oil for a minute will the onion becomes transparent. Add the cabbage, salt and allow to cook.
  • Pulse the grated coconut once in blender. Don’t make fine paste. You can use grated coconut as it is if you like.
  •  In the cabbage mixture add turmeric, chilli powder, garam masala, cooked green peas, ground coconut and curry leaves. Stir well and cook till done.
  • Add extra curry leaves if you wish. Check for salt and add if needed.

Onam Sadya Vibavangal

Onam Special Recipes

Wednesday, August 28, 2013

    Pulissery, a traditional Kerala curry is made using varied fruits and vegetables like mango, pineapple and pumpkin. ‘Puli’means ‘sour’ Pulissery means ‘sour curry’ and without this dish a feast in Kerala is incomplete. It’s the unique blend of sweetness of the fruit, sourness of yogurt and spiciness of chilly that’s makes the recipe irresistible.



Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves- 4

INGREDIENTS:

Pineapple, chopped- 1 cup
Green chilli, slit-2-3
Turmeric powder- ½ teaspoon
Chilli powder-1 teaspoon
Jaggery- 1/2 teaspoon (Add if the pineapple in less sweet)
Salt- to taste
Curd/yogurt, beaten- 1 ½ cup

To grind:
Coconut, grated- 1 cup
Jeera- ½ teaspoon
Garlic-1 clove

 To temper:
Oil- 2teaspoon
Mustard seeds- ½ teaspoon
Fenugreek/ methi seeds/uluva- ¼ teaspoon
Dry red chilli-2
Curry leaves- 1 sprig

Pineapple Kaalan

PROCEDURE:
  • Grind coconut and jeera and garlic, chilli powder as a fine paste. 
  • In a pan add pine apple, green chilli, turmeric, salt and a cup of water and cover with a lid and cook till soft.
  • Add ground coconut mixture, jaggery and half a cup of water if the gravy is thick and cook for a minute till the garlic smell leaves and switch off the gas.
  • Immediately add the beaten curd and mix well.(you can beat the curd using the blender by giving two to three pulse)
  • In a pan add oil and splutter the mustard seeds, and add the fenugreek seeds once it starts to get golden colour add the dried broken red chilli and curry leaves and pour on top of the curry; mix well.
Onam Sadya Vibavangal

Nadan Recipes

Pineapple Pulissery


Monday, August 26, 2013

     ‘Erissery’ is another traditional recipe of Kerala which is also an essential part of the Ona Sadhya. A very simple and a healthy recipe as it is a combination of legumes and vegetables.

     ‘Eri’ in Malayalam means ‘spicy’. So it is a ‘spicy curry’ made with vegetables or combination of vegetables and legumes.

Pumpkin Erissery

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Serves- 5

INGREDIENTS:

Well ripened red pumpkin/ butternut squash (cut into medium sized cubes) - 1 cup (250 gms)
Red cow peas /Rose moong /vanpayaru-1 cup
Turmeric- ¼ teaspoon
Chilli powder-1 teaspoon
Salt- to taste

To grind:
Grated coconut- ¼ cup
Garlic-1 clove
Jeera/ cumin seeds- ¼   teaspoon
Curry leaves- 1 strand

To roast:
Grated coconut- 1/2 cup
Mustard seeds- 1 teaspoon
Curry leaves- 2 strand

Butternut Squash Erissery

PROCEDURE:
  • Soak cow peas if possible before hand over night or around 6 hours and then pressure cook for about three whistles on medium flame. But be careful not to overcook the cow peas.
  • Grind coconut, garlic, jeera and curry leaves as coarse paste; set aside.
  • Roast the coconut, mustard seeds and curry leaves till the  coconut gets brown colour and the mustard seeds starts to splutter. Add a teaspoon of oil if required.
  • Cook pumpkin with water and salt till soft but it should hold its shape. Add turmeric, chilli powder and cooked cow peas together and cook well for about a minute.
  • Now add the ground coconut mixture and cook till garlic smell leaves.
  • Add the roasted coconut with the erissery and mix well.
  • Now the Kerala Special Erissery is ready for Onam Sadya!!!
Onam Sadya Vibavangal

Nadan Recipes

Saturday, August 24, 2013

     This is one of the digestives prepared on sumptuous ona sadhya feast. It’s quite easy to prepare and will not get spoil up to a week.

      It invigorates the taste buds so that the all other dishes served will be distinct for our tasting. This sweet and sour ginger pickle is a food lover’s appetizer.

Ginger curry recipe


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves: 8

INGREDIENTS:
Ginger finely chopped- 100gram (about ½ cup)
Tamarind water (lemon size tamarind dissolved in 2 cups of water)
Turmeric powder- ¼ teaspoon
Chilli powder-1 teaspoon
Coriander powder-1 ½ teaspoons
Fenugreek powder/methi seed powder- ¼ teaspoon
Asafetida/ kayam- ¼ teaspoon
Grated jaggery-1 teaspoon
Salt- to taste

To temper:
Gingelly oil/sesame oil- 3 teaspoons
Mustard seeds- ½ teaspoon
Curry leaves-1 sprig
Dry red chilli-2

Puli Inji

PROCEDURE:
  • In a pan heat some oil and roast the ginger till it browns. Allow to cool and finely powder it in blender. 
  • I used to find an easy way to do this by crush the chopped ginger and fry them. so that no need to powder after that. Roast the crushed ginger till golden and take them out.
  • In a pan add gingelly oil when it becomes hot add mustard seeds, dry red chillies and curry leaves.
  • In this add the tamarind water, powdered ginger, turmeric, chilli powder, coriander powder, asafetida powder and fenugreek powders and allow to boil.
  • When the curry thickens add the grated jaggery and salt. Cook till the mixture attains a thick consistency and then switch off the gas.
Tip:  The above dish if not reduced & thickened, could also be used as curry with rice.


Onam Sadya Vibavangal

Nadan Recipes

Thursday, August 22, 2013

   Kootu curry recipe:  Kootu means ‘mingling’ or ‘a combination’, so as the name implies, it is a mixture of black chickpeas (or) chana dal and combination of vegetables like ash gourd /winter melon, raw plantain/kaya, elephant yam /chena with ground coconut and spices. It’s a semi dry preparation and is prepared in different styles in different parts of Kerala.

When i think about onam the main dishes i would like to taste is Kootu curry and Erissery. Both dishes contain roasted coconut init and gives lots of flavour and texture while eating. Hope every one feels the same thing i guess.

Kootucurry and Erissery looks similar and the main difference, as per me Erissery and kootucurry almost tastes similar becos in both dishes roasted coconut is used. Erissery should be spicy than kootu curry sometimes pepper powder is used in erissery. Kootucurry bit jaggery is used, so spicy bit sweet curry is kootucurry. Kootu curry Chana dal or whole chana is used. In Some Erissery cowpea is used people replace it with chana.

Chena kumbalanga kootu curry recipe
Preparation Time: 5 minutes
Cooking time: 30 minutes
Cuisine: Kerala
Serves: 6

INGREDIENTS:
Yam /chena (cut into small cubes) - 1 cup
Ash gourd/white pumkin/kumbalam (cut into small cubes) - 1 cup
Chana dal/ whole chana- 1 cup
Turmeric- ¼ teaspoon
Chilli powder-1teaspoon
Jaggery grated- 3teaspoon
Salt- to taste

To grind:
Coconut, grated – ½ cup
Jeera- ½ teaspoon

To roast:
Coconut-  ½ cup
Mustard seeds- ½ teaspoon
Urad dhal- 1 teaspoon
Curry leaves- 1 strand
Dry red chilli-2

Chena Kumbalanga kootucurry

PROCEDURE:
  • Pressure cook channa dal on medium flame for 2 whistles. If you are cooking directly, soak dal in water before cooking. 
  • Grind coconut and jeera together as coarse paste; set aside.
  • Add the vegetables in a pan by adding enough water to submerge and cook till soft but not mushy. Once it is half cooked add the salt and cook further. The vegetables has to hold its shape after cooking. 
  • Add turmeric, chilli powder and jaggery and mix well and allow to cook for a minute. 
  • Add the ground coconut paste and mix with the cooked vegetables and cook for a minute.
  • Now add the cooked dal and mix well and cook for a minute. 
  • Meanwhile roast coconut, mustard seeds, urad dal, curry leaves and broken red chillies till the coconut gets brown colour.
  • Add this roasted coconut mixture into the kootu curry and mix well and immediately switch off the gas.
  • Note: You could replace ash gourd with carrots or raw plantain/banana to make this kootu curry.
  • Chana dal could be replaced with whole chana white or black.
Brahmin style kootucurry

Kerala Onam sadya kootucurry

Wednesday, August 21, 2013

    Kichadi/Pachadi is an Indian salad, made with yogurt and cucumber, usually served as an accompaniment to rice or indian breads. Pachadi and Kichadi is a side dish made from different vegetables like ginger, cucumber, pineapple, lady's finger, bitter gourd or ginger.etc. For Kerala Sadyas (Grand feast) Pachadi /Kichadi is prepared the day before.


Cucumber Kichadi

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves: 4

INGREDIENTS:

Cucumber, peeled and chopped-1 (about a cup)
Salt- to taste
Curd/Yogurt, beaten - ¼ cup

To grind:
Coconut – ¼ cup
Green chilli-2
Mustard seeds- 1 teaspoon

To temper:
Oil-2 teaspoons
Mustard seeds- ½ teaspoon
Dry chilli, broken-2
Curry leaves- 1 strand


PROCEDURE:
  • Peel the cucumber and cut and remove the inside seed portion using a knife and chop them. 
  • In a blender grind coconut with green chilli as fine paste. Add mustard seeds with the paste and pulse twice or thrice.
  • In a pan add cucumber, salt and water to submerge the cucumber and cover it and cook till soft to touch.
  • Drain if excess water is there in cucumber. Add the ground paste, salt and allow to cook for fifteen to thirty seconds. Do not cook long time the mustard seeds makes the pachadi bitter. Switch of the stove and add the beaten yogurt.
  • In a pan add oil and add mustard seeds when it splutters add dry chilli and curry leaves. Add this tempering on top of cucmber kichadi.
Vellarikka Kichadi

Onam Sadya Dishes

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