Categories
Desserts ( National & International)

Pradhaman ( Authentic kerala Yellow lentils dessert)

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Festivals bring in a lot of beautiful memories to my me. I feel that no matter how old you become, the festivals bring back your childhood memories and nostalgic feelings . If I introspect , I would not think twice before putting myself under the category of insecure and introvert kids. Things change with time.:) Even now, Onam and Vishu brings back the vague mind of that kid to me. Now I am able to embrace that kid with a grown up, confident inner self . I think this technique of comforting your aches and hurts of mind as a mature self of the same childhood soul/mind works well. It brings harmony and happiness to my mind . 🙂 Food plays a big role in the formation of your memories.

Pradhaman is that one dessert which connects me to my childhood .The aroma of this dessert instantly takes me back to the Onam/Vishu , I had celebrated with my little sis Sabi. Nothing to replace those memories and the bonding we share sweetheart. Love you. Oh, I was writing the recipe and I’m totally lost in emotions now. 😉
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Chalo, let’s get back to the track. Here is the recipe of Parippu pradhaman just for you !

Ingredients
Moong dal/yellow lentils/cheru parippu – 1 cup
coconut milk – 2 cups
ghee- 1/2 cup
water – 1 cup
jaggery – 150 gm
Elaichi powder -1 tsp
cashewnuts – 2 tbsp
Raisins- 10 nos
Method
1. Roast the cheru parippu/moong dal in a thick bottomed cooker until golden brown. Add boiled water into it. Cover and wait for 2 to 3 whistles.
2. Boil the jaggery blocks in 1 or 2 cups of water to form a liquid. Strain out the impurities.
3. Add the jaggery liquid into the cooked dal after adding thin coconut milk.Bring it to boil.
4. Add some ghee into it and keep stirring for 5 to 6 minutes.Add elaichi powder to it.
5. Now add the thick coconut milk gently into the cooker and switch off the flame. continue stirring to avoid separation..
6. Heat the remaining ghee in a small pan and fry cashews and raisins in it. Pour it in to the payasam along with ghee.
Serve hot or chilled.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Categories
Kerala Vegeterian dishes South Indian veg

Kaalan

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Kaalan is a traditional Kerala vegetarian preparation using curd,coconut and vegetables like raw plantain and yam. It’s a grand mom’s recipe which is passed on from generations.Kaalan is different from Avial due to the choice of veggies used . It is more sour than Avial too. Kaalan is thick in consistency . The ‘Nenthra” Plantain is used for Kaalan which is available in Kerala and neighbouring states. My sis-in -law told me that these days she finds them even in UAE and Canada also. I think anything and everything is available everywhere these days. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry, Puli inji and Payasam will do the magic for you! 🙂
Ingredients
Raw plantain – 1
yam/elephant foot veggie – 1 cup square pieces
sour curd – 1 cup
freshly grated coconut – i cup
cumin seeds – 1 teaspoon
pepper powder – 1 tsp
turmeric powder – 1 pinch
salt – to taste
mustard seeds – 1 tspn
curry leaves – 2 strands
red chilly whole – 2 nos
Method
1. Add the chopped square pieces of yam and plantain in a cooker along with one cup water,turmeric powder , pepper powder and salt. Wait for two whistles.
2. Grind coconut,cumin and curd into a coarse paste using a mixie.Add this paste to the cooked veggies and bring it to boil on medium flame. Keep stirring . Otherwise curd may separate.
3. Check the salt and consistency. Add more curd if you want to adjust the consistency.Switch off the flame.
4. Heat one tablespoon coconut oil/any oil in a small pan and crackle mustard seeds, red chilly whole and curry leaves.Add this seasoning to the gravy which is ready in the cooker.
Enjoy with steamed rice and papad.
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Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry, Puli inji and Payasam will do the magic for you! 🙂

Categories
Kerala Vegeterian dishes South Indian veg Veg Dishes

Avial ( Mixed vegetable in yogurt and ground coconut)

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Mythology behind this dish
It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima’s name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut. There are mythological variations. Bheema is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve meals for them. There was no sufficient vegetables to cook any single recipe for side dish, so Bheema used what ever available vegetables to make a new dish, which came to know as Avial.
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Another narrative version relates to the attempt made by Kauravas to kill Bhima. After poisoning Bhima, Kauravas tied Bhima and threw him to water. Kauravas also communicated that they saw Bhima drowning in water. With the completion of the days of mourning, a funeral feast was planned and preparation were underway. Unexpectedly, Bhima emerged from the water, rescued by the Nagas. With this, preparations for the feast was cancelled. However, Bhima was unhappy with this decision, and decided to mix all of the vegetables to prepare a new dish, that later became popular as Avial. Another myth that in the kingdom of thiruvithankor in Kerala there was a great fest held by the king. Every one in the kingdom came to eat so there was a shortage of curry to be served. But in the kitchen also stocks were less so when the king visited the kitchen he found that a lot of vegetables were wasted when they were peeled . The king ordered the cook to make a curry with this along with some other ingredients so Avial was born. -Wikipedia.

Avial is an essential part of Kerala sadya, vegeterian feast. North keralites even add a piece of bitter gourd into this dish and wonderfuly cover up the bitterness with other ingredients. The final taste of Avial is just heavenly.
My plate with Avial as a side dish is added here. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
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How to cook Avial?
Ingredients
Raw plantain – 1
elephant foot vegetable/yam – few pieces
carrot – 1 french beans – 10 nos
Drum sticks – 2 nos
Ash gourd pieces – 100 gms
bitter gourd – 2 finger shaped pieces only
sour curd – 1 cup
freshly grated coconut – 1 cup
cumin seeds – 1 tsp
green chillies – 2
coconut oil – 2 tbsp
curry leaves – 2 strands
turmeric powder – one pinch
salt – to taste
garlic – 2 to 3 pods (optional)
Method
1. Cook all the veggies together in a big pan/kadai after adding one cup water ,turmeric powder and salt .Grind coconut,green chillies and cumin to a coarse paste using curd and keep aside.
2. Once the veggies are cooked, make a dip in the middle as shown in the pic and add bruised garlic to it. Boil for 2 minutes.
3. Now add the coconut paste into the dip and slowly mix it with the boiled vceggies using a spoon. Make sure the coconut paste is mixed very well with the veggies.Check the sourness. If you need more, add more curd.Cook for 2 to 3 minutes with stirring occassionaly.
4. Switch off the flame and pour coconut oil ( preferably virgin oil) on top of the avial which is ready now. Add curry leaves. Mix gently and leave it covered for another few minutes for the aroma to set in.
Serve with rice and sambar.
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Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Categories
Kerala Vegeterian dishes Veg Dishes

Sambar Varutharachathu ( With added aroma of roasted coconut )

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Sambar is the most famous vegetable gravy of South India. I ‘ve tasted many different flavours of this one dish from different parts of the country. If it’s spicy ,tangy and slightly thick in Kerala, Karanataka has a mild sweet taste to it. Tamil Sambar tastes entirely different and Andhra Sambar is the spiciest. How ever differently it is flavoured, people just love it. I’ve met people from other states who thinks that Sambar , rice and Idli are the only food people eat in South India. Well, I would say, Sambar is so popular all over the country that it has reached every single state and people love it.And that’s what makes it so famous for people to think that this is the only food southies eat. (Lol) I would want other endless dishes of Kerala cuisine (veg &Non veg) also to reach the food lovers of this world.

As Rocky & Mayur from Food mad correctly said in their blog, Vada raha, South India has the largest variety of B’fast dishes in the country.I could see them enjoying the mouth-watering sea food and non veg varieties along with vegetarian dishes on my screen.I was happy about them finding out the flavourful delicious food and bringing it out to the public.
Here I’m making Sambar which has added aroma of roasted coconut in it. This is how Sambar is made in my place,Payyannur. Payyannur is a small beautiful coastal town with a lot to satisfy your food cravings. I wish I could take you there through my blog to give you a taste of it. I may not be able to cover up every dish in a single post and may take years to cover all of it. But I wish to make a beginning of it here.Stay tuned ! 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

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Ingredients
Tuvar dal/Yellow lentils – Cooked and mashed – 1 cup
freshly grated coconut – 1 cup
Baby onions – 1/2 cup
tomato – 1
Potato – 1
Ladies finger – 10 nos
bringal – 1 small
Carrot – 1 small
drum sticks – 1 or 2
( Any veggie of your choice can be used but these are the traditional choice . Please avoid using cauliflower or capsicum in Sambar as I would say it spoils the whole show )
Mustard seeds- 1 tea spoon
Fenugreek seeds – 1/4 teaspoon
Whole red chillies – 1 or 2
Curry leaves – 3 strands
tamarind pulp – 2 table spoon
turmeric pdr – 1/2 teaspoon
Red chilly pdr – 1 table spoon
coriander powder – 2 table spoon
asafoetida one pinch
oil – 2 to 3 table spoon
Method
1.Add yellow lentils along with 2 to 3 cups of water, turmeric powder and a little salt in a cooker. Wait for 4 whistles. Once dal is cooked , mash it a little with the spoon.
2. In a small pan, heat 2 to 3 table spoon oil. Add fenugreek seeds and once the seeds turn brown quickly add half of the chopped onions. Once onions turn brown, add grated coconut to it and keep stirring till the coconut is deep dark brown. Now add all the masala powders to it and stir for another 3 minutes. Using whole masalas instead of powders will be a better option for better taste.
3. Now grind this roasted and fried masala to a fine paste in a mixie.
4. Add this masala into the nicely cut veggies in another pot/wok along with salt and tamarind pulp. Make sure the veggies are cooked well in this masala by adding required water and salt to taste.Add ladies finger and tomatoes to the pot only when potatoes are half-cooked as it will avoid over cooking of tender veggies.
5. Now add the mashed dal/lentils into this veggie masala and check for your preferred consistency.Use water to get the consistency you need.Add asafoetida at this stage and bring it to a boil. Cook on medium to low flame for 3 minutes stirring occasionally.
6. Sambar is ready. Now add some curry leaves and keep it covered.
7.Heat one table spoon oil in a small pan and add mustard seeds,whole ed chillies and curry leaves to it. Make sure that he mustards crack fully to release the amino acids present in them. Add this seasoning on top of the sambar.
Enjoy with rice, idly or Dosa.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Categories
Kerala Vegeterian dishes South Indian veg Veg Dishes

Koottu curry

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Koottu curry is one of the delicious spread of Kerala Sadya, feast. This dish is so well-balanced that your need for proteins, fibre and vitamins are completely taken care off. This beautiful dish is a combination of bengal gram and vegetables like elephant gourd,raw plantain and white gourd. The masala is mildly spiced with black pepper and to balance the spicy heat, cool coconut and cumin mixture is used in the gravy. Koottu curry is neither dry nor too wet in texture. This dish is a great combination for rice and even rotis. I’m sure, once you taste it, the flavour will linger on your tongue as well as mind.So here I’m gonna explain how this wonderful dish has to be prepared.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
Ingredients
Bengal gram – 150 gms
raw plantain/raw banana – 1 nos
Elephant gourd – 1 cup chopped pieces
white gourd – 1/2 cup chopped pieces (optional)
freshly grated coconut – 1 cup
cumin seeds – 1 tbsp
black pepper powder – 1 tbsp
red chilli pdr – 1 tsp
turmeric pdr – 1/2 tsp
curry leaves – 2 strands
mustard seeds – 1 tsp
whole red chillies – 2
oil – 1 tbsp
Method
1. Soak bengal grams over night or for at least 6 hours . Boil black grams in 2 to 3 cups of water in a cooker along with salt, red chilly powder,black pepper powder and salt.(6 to 7 whistles )
2. Grind coconut and cumin seeds to a fine paste using mixie.
3. Add this coconut paste to the boiled grams. You may remove some water from bengal gram before you add the paste to it. This is optional. Depends completely on the consistency you prefer. Koottu curry is a thick semi gravy.
4. Mix the paste thoroughly with the boiled grams and cook on medium heat for 5 to 6 minutes stirring occasionaly.Switch off the flame.
5. Heat 1 tbsp oil in a small pan and crackle mustard seeds ,curry leaves and red chillies in it.Add this seasoning to the gravy which is ready in the cooker.One table spoon coconut fried to dark brown in the same oil along with other seasonings will add extra aroma and flavour to the dish.
Enjoy with rice!

Tips
1. boil elephant gourd pieces separately and throw the water .It would be safe to add the cooked pieces to the cooked grams in the later part of cooking.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Categories
Kerala Breakfast delicasies Non Veg Dishes

Authentic Christian Kerala Chicken Stew

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This subtle and aromatic dish hails from God’s own country. Chicken stew is cooked in Kerala Christian families for any special occasion. This dish goes along very well with Appam or Idiyappam. But, to be frank, I relish the experience of it’s beautiful taste even with rotis , dosas and parattas too. Mild spices are used to give that heavenly aroma to this dish.Here comes the recipe. 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Serves- 4
Preparation time – 20 minutes
Ingredients
Chicken – medium sized pieces – 350 gm
Potato – 200 gm
Green chillies – 4 to 5
Onion – 1 big sliced
ginger minced – 2 tbsp
black pepper corns – 6 nos
Green cardamom – 3
cinnamon – 1 inch stick
Star anise – 1
Bay leaves – 2
Coconut milk thin – 1 cup
Coconut milk thick – 1/2 cup
Curry leaves – 2 strands
water – 1 cup
oil – 2 tbsp
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Click here for Creamy baked chicken and Pan fried stuffed chicken.

Method for cooking chicken stew
1. Heat 2 tbsp oil in a cooker. Add cardamom,cinnamon & star anise into the hot oil in low flame and saute for few seconds. Now add the finely sliced onions and ginger into the cooker. Saute till the onions starts sweating.Now add chicken and potato pieces ,green cillies and pepper corn along with salt to taste. Sauté for a minute.Add bay leaves and one cup water now. Close the lid and wait for 3 whistles.
2. Open the lid and check the consistency. Add thin coconut milk and boil for 2 to 3 minutes. Add curry leaves now.Switch off the flame and add thick milk now. Mix gently.Do not boil after adding the thick milk as it may lead to separation or curdling off milk.
3. Serve hot with Appams or anything u like.
ENJOY

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Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Kerala Vegeterian dishes South Indian veg Veg Dishes

Malabar parippu (Yellow lentils Kerala style)

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This dish will be a great accompaniment for rice as well as rotis. Malabar is the northern part of Kerala, where I belong to. The way yellow lentils are cooked in this part of Kerala is very different from other preparations. And let me tell you another secret behind the dish. If you are trying to lose weight and add that extra glow on your face, I strongly recommend this dish for you. The coconut used in preparation, gets you the glow and the fibre from lentils (dal) and coconut takes out that extra fat from you. The amount of oil used in the preparation is very minimal.With all these benefits, you can enjoy great taste also. Try out the dish today itself .Here’s the recipe for you!
Ingredients
Yellow lentils – 250 gm ( Tuvar dal, sambar parippu)
red chilli pdr – 1/2 tsp
turmeric pdr – 1/2 tsp
Cumin seeds – 1 tsp
curry leaves – 2 strands
Greated fresh coconut – 1 cup
Onion – 1 big
Red chillies – 2 nos

( Grind 3/4 cup freshly grated coconut with cumin seeds and keep aside.You need to use thix mix in to the lentils once cooked )
Method
1. Add enough water to lentils to cook smoothly in a cooker. Add turmeric and red chilli powders along with the lentils.( 5 whistles )
2. Once lentils are cooked , open the cooker lid and add the coconut and geera paste from the mixie to the cooked lentils.
3. Mix gently with a spoon and check the consistency. U can add more water according to your preferred consistency.
4. Place the cooker on high flame with the lid open and bring the lentils to boil for 3 minutes.
5. Parippu malabar style is ready and waiting for the seasoning.Seasoning decides the taste of this dish . So, do it carefully.
Seasoning
1. Fry chopped onion and 1/4 cup grated coconut to dark brown. Add red chilli whole and curry leaves in to it. Pour the whole thing straight out of flame to the cooked lentils
2. Crackle mustard seeds in 1 tspn oil and add that too in to the gravy.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)