Sooji Gothambu Payasam

Ingredients

Gothambu Nurukku- 1 1/2 cup

Grated coconut-of 5

Jagerry -less than 1/2 kg

Cashew nuts-50gm

Thega kothu-handful

Salt-one pinch

Water-3 L

Ghee-2 tbsp

Preparation

Take 3 types of coconut milk from 5 coconut .1 1/2 cup of onnam palu(first extract),4 cup of randam palu and 4 cup of moonam palu and keep aside.

Wash the wheat thoroughly and cook by adding 3 lit of water .

In cooker 5-6 whistle is enough

When done strain and pour some more hot water to the cooked rice and drain well .

switch on the fire.

To the cooked wheat add 3rd coconut milk and stir well in medium heat..

When it began to thick  add 2nd coconut milk and melted  Jagerry.Add a pinch of salt also.Stir continuously till it get thick.

Finally add onnam palu when the payasam began to thicken

Mix well and remove from the stove ..(after adding onnam palu no need to boil the payasam)

Roast coconut pieces and cashew nuts in  ghee and add to the payasam ..

The amount of jagerry is depending up on ur taste ..u can increase or decrease the amount of Jagerry.

So the tasty and easy gothambu payasam is ready to serve ..

(It will become very thick when it cools ..So try to serve hot in sadya .If ur payasam became really thick then dont worry add some boiled water and mix well..check the sweetness .add more jagerry if u want ..Colour of the payasam will depend up on the colour of the jagerry u use .If u r using dark colour jagerry ,the colour will be light brown shade otherwise it will be in light yellow colour )

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Semiya Payasam/Vermicelli payasam

Ingredients

Vermicelli – 100 gm..

Ghee-2tsp

Sugar -according to ur taste

Cashew nuts-handful

Fresh milk-1 lit

Water-1/2 lit

Raisins-10

Method

Heat a pan and add ghee ..Then add vermicelli and fry it till light brown..(don`t fry too much )..In between boil 1/2 lit water …When the vermicelli is fried then add this to the boiled water and close the pot for 2 min and cook ..Then open the lid and stir occasionally..Once the vermicelli become soft then add sugar..Stir well ..Then add milk , mix well and cook  …Boil till the payasam get its consistency.. Then add fried cashew nuts ..If u want u can add powdered cardamom and raisins (fried).Then add a pinch of  salt…Your payasam is ready now …Can be served hot or cold ….(When cool if the payasam seems to be too thick then u can added boiled milk .)

Tip

From usual semiya payasam if u want a change u can add chopped banana(kadhali pazham or robust)…That will make the payasam more tastier..

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Pineapple Payasam

Ingredients

Pineapple-2cup

Sugar-1/2cup

Medium thick coconut milk-3cup

Condensed milk-1/2cup

Sabudana (chowari)-1/2cup

Salt-a pinch
Dried ginger powder-2 pinch

Cardamom powder-1/4tsp

Ghee-1tsp(opt)

Cashew nuts-10(opt)

Yellow colour-2tsp (mix one pinch into 2tsp of water)

Method

Chop pineapple into fine pieces.

Cook them in 1 cup of water along with 2tbsp of sugar .

When cooled grind this cooked pineapple in to fine paste.

Take a deep bottomed pan ,add sugar to this pineapple paste and saute for 10 minutes

Cook sabudana in 2 cup of water (add sabudana in boiling water and cook).

Add  cooked  sabudana and yellow food colour to the pineapple paste .

Boil for 5 minutes.

Add one pinch of salt to balance the sweetness

Now add coconut milk to the pineapple mix and boil .Stir continuously

When it begin to boil add condensed milk to this (u can increase or decrease the quantity of sugar and condensed milk)

Switch off  the gas and add the cardamom powder and ginger powder

Close the pan for half an hour to keep the flavour of the payasam

If u want u can add cashewnuts  (fry them in ghee and add) and if the pine apple is not that ripe enough u can add 2 drops of pineapple essence into it .

So the tasty and delicious pineapple payasam is ready to serve

Note : If u want to bite pineapple pieces then keep aside few cooked pieces and add to the pineapple paste .

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Palpayasam

Ingredients

Payasam rice-1/2 cup

Milk-1 1/2 liter

Water-5 1/2 cup

Sugar-1 1/2cup

Cardamom powder-1/4tsp (opt)

Cashew nut -10 roasted(opt)

Method

In a deep bottomed kadai (we usually use uruli for making payasam) or in cooker add 1 1/2 Lil of milk ,2 1/2 cup of water and 1/2 cup of sugar .Cook them in a very low flame .Stir well occasionally .Cook this milk till its become 1/2lit .By that time u can see  a light pink colour   .Now add washed rice with 3 cup of water and 1 cup of sugar .Stir occasionally. Cook till the right consistency of ur choice .. If u want u can add cardamom powder and roasted cashew nuts ..So the tasty payasam is ready to serve(we are getting the pink shade because we are making the 11/2 lil milk to half lil by cooking it in low flame .This is the secret behind the taste also .So if u want the authentic payasam please show patience  and take time and make like this  ) otherwise u can try another method( If u are too busy )

2nd method

If u want to make this payasam in cooker ,then take one handful of rice ,1 liter of  milk and 1cup of sugar ..Add everything in a cooker and cook  till the first whistle comes(in very low flame ).. Remove the weight after the pressure settle down..Transfer to this delicious payasam to the serving dish .

Click the link below to view the printable version

palpayasam

Once again wishing u all a very “Happy Vishu”

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Palada -Onam Special

Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this .

Ingredients

Ada-200gm( small sized ada..It is available in all most all Indian stores

Milk-3 L

Sugar -750gm(or according to ur taste)

Salt-one pinch

Dry Ginger Powder(Chukku)-1/2tsp

Cardamom powder-1/4 tsp (optional)

Ghee-4tsp

Water-2L

Preparation

At first pour milk to a pressure cooker and allow to boil ,stirring occasionally.

When started boiling close the cooker and cook the milk in very very low flame for 1hour ..

Then switch off the fire and let the pressure settle down.

Mean while boil water in a vessel and then add the ada .Cook till the ada become very soft to touch ..

Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well …

When it done remove from the ghee and keep that aside …

Take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada.

 Stir well for 5 min in medium heat   and then add sugar (according to ut taste ) and salt …

Stir well for 15 to 20 minutes .

..By that time the pressure will be normal,so open the cooker ..

Now u can see the milk to be in pale pink color..So add the milk to the ada  and mix well .

At this point u can see the ada lumps in the milk..

So using a two spatulas slowly press the ada lumps so that it will be separated from each other ..

Then turn on the gas and stir  .Stir the payasam till the palada reduced to about 2 1/2 L.

(.Have to stir min half an hour) … ..Don`t make it very thick ..Make medium consistency payasam .

It  is tastier than thick payasam (anyway that depends up on ur taste)…

So when the exact consistency reaches then add the powders .

Strain the ginger powder and cardamom powder to 1/4 cup of payasam and mix well ..

Then add this mix to thw payasam and stir well ….Close the kadai for 5 minutes

So ur delicious palada pradhaman is ready

Note

The benefit of cooking in the pressure cooker is that we can save time with out stirring all the time..And because of that only u are getting that pink shade ..

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Mambazha Payasam /Mango Payasam

Ingredients

Ripe Mango-6 big (Preferably Alphonso )

Grated Coconut-3

Sago(Chowari)-100gm

Tender coconut-1

Jaggery-450gm

Coconut pieces -few (opt)

Cashew nuts-handful

Ghee-3tbsp

Milk(pasuvin palu)11/2cup(375ml)

Cardamom powder-1/2tsp

Dry ginger powder(chukku podi)-one pinch

Salt-one pinch

Honey-1tsp

Preparation

Cook sago in 5 cups of water in medium heat and keep aside .

If u cook sago in less water it wont cook well or remain uncooked and sticky .

Cut tender coconut into small pieces and keep aside.

Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one .keep aside

Wash and peel the mangoes.

Cut into small pieces and cook.

If u are using a cooker then 2 whistle is enough .

Open the cooker after 15 minutes .

When cool grind this cooked manago into fine paste .

In a heavy bottomed kadai melt jaggery .

Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate.

From 3 grated coconut take 1 cup of thick coconut milk (onnam palu),2 cup of semi thick coconut milk(randam palu) and 3 cup of thin coconut milk(moonam palu)

Add the very thin coconut milk to the thick mango jaggery and mix well .

Now using strainer strain the mix and pour to the kadai again .

Stir well until the bubbles come .

Add ghee and stir well.

Now add cardamom powder and ginger powder to the milk and mix well

Add this milk to the kadai and mix well ..Let it boil for 10 minutes in medium flame

Then add the cooked sago and tender coconut to the mango mix and stir well ..

Stir continuously till the mix turns thick .

Then add 2nd coconut milk and stir

Now add pinch of salt to adjust the sweetness ..Mix well..

Finally its time to add thick coconut milk .Add roasted coconut and cashew nuts too..

Mix well ..Finally add 1tsp of honey into the payasam .Don`t mix for one minute ,then mix well..Close the kadai for 5 minutes.

So the lovely payasam is ready to serve ..Its better to serve cool than hot ..

So enjoy ur payasam

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Kadala Parippu Pradhaman

Pradhaman is a sweet dish in the form of a thick liquid. It is made with white sugar or jaggery to which milk or coconut milk is added and cooked for a long time. [Courtesy :WikiPedia]
Pradhaman is of various types, Jackfruit Pradhaman (chakka pradhaman), aval Pradhaman, Parippu Pradhaman, Palada Pradhaman (Ada Pradhaman) etc..

Kadala Parippu prathaman is one of the delicious payasam of kerala ..U can try this for onam sadya …Surely u will like this …So try this let me know the result …

Ingredients

Chana Dal/Kadala parippu-250gm (cooked )

Jaggery -600gm(melted and strained )

Sago(chauvary)-50gm(cooked)

Cashew nuts-50gm

Coconut(nalikera kothu)-1/2 cup( small pieces)

Cardamom powder-1/2tsp

Very thin coconut Milk -3cup

Thin coconut milk-2cup

Thick coconut milk-1cup

Ghee-50gm

Dried Ginger powder(chukku)-1/2tsp

Method

1st step

At first wash the chana dal properly and soak overnight or 5-6 hours ..

Then add enough water in a pressure cooker and cook well.

Mostly 4-5 whistle is enough.Now cook sogo and keep aside ..

Take 4 coconut and grate them ..

Now add 2 cup of water into the grated coconut and grind well in a mixer …

Squeeze thick milk from it ..

Now add 2 glass of water and grind it again and take the thin milk …

Finally add some more water and take very thin milk …

Keep all the 3 milk separately. Now heat 1/2cup of water and melt jaggery.

When done strain it and keep aside..

Now fry the cashew nuts and coconut separately ,drain them and keep aside.

2nd step

Now take a thick bottomed kadai or uruli and heat ghee …

Before that, mash 3/4th of the cooked chena dal with a spatula and leave the remaining as the same ..

Now add this dal to the kadai and saute for 5 minutes ..Now add jaggery ,mix well with the dal ,stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan …When it become thick add the thinner milk and cooked sogo and cook..Don`t forget to stir ..When it began to thicken then add the 2nd milk and cook …

When that also began to thicken now add the last thick milk(onnam palu) and stir well for 1 minute(don`t boil )..

Now add dried ginger powder and cardamom powder and stir well…

Remove the payasam from the fire and keep on stirring for some time (2-3minutes).

Now add the fried coconut and cashewnuts..

So ur delicious parippu prathaman is ready to serve …(The amount of jaggery can be vary according to ur taste )

U can use moong dal/ green gram instead of chena dal and make pradhaman ..

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Ada Pradhaman-Onam Special

The actual showing everyone`s favorite Ada Pradhaman …Dedicating to any or all my buddies who's waiting for to celebrate Onam …Hope u all will enjoy this but going to do this ….Hope u will tell me the end result ..

Ingredients

Ada -1 packet (200gm)

Sago(sabudana/chauwari)-1/4cup(optional)

1st extract of Coconut milk-3cup

2nd extract of coconut milk-3cup

3rd extract of coconut milk-4cup

Jaggery-400gm

Cashew nuts-100gm

Coconut pieces-few(cut in to small pieces)

Dried ginger powder-1tsp

Salt-one pinch

Ghee-50gm

Cardamom powder-1/4tsp

Preparation

1st step

Grate 4 coconut and grind it in a mixer adding 2 cup of water and extract the first milk ….U will get 3 glass of thick milk(1st extract)..Then add 3 glass of water to the ground coconut and grind again and extract 3 cup of milk (2nd extract)..Now add 4 glass of water and grind it again and extract 4 cup of milk ( 3rd extract) ..Keep all the milk aside …

Now boil 1/2 cup of water and add jaggery ..keep on stirring till it is fully melted ..Then strain it and keep aside 

2nd step

Add ada in 4 glass of boiling water and cook well. (If the ada is long in size cut into pieces by hand).Once it become very soft remove from the fire and drain them ..If u feel the ada to be sticky then pour one cup of cold water on the ada and drain …

Now cook the sago(chauwari) in 3 glass of water …When done it will appear to be transparent and soft …So keep that also aside… (optional) .U can make ada pradhaman with out sago.

Fry coconut ,cashews in 1 tbsp of ghee and keep it aside( fry them separately) .

3rd step

Heat a thick deep bottomed pan or uruli and add melted jaggery ..Now add the cooked ada and sago together in to the jaggery and stir well .(Sometime u will find the ada to be hard and sticky ,don`t worry it will get separate and become soft while stirring ) ..Stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan.

Now add 50 gm of ghee in to it and stir well.

Then add the 3rd milk and mix well it till boils..Cook till it becomes thick .Add one pinch of salt .When it become thick, add the 2nd milk and stir well until it become thick again..

Now add the 1st extract (very thick milk) and stir well ..Don`t boil .

Remove from the fire and add the fried cashew nuts and coconut …Add the cardamom powder and dry ginger powder and close the pan with a tight lid for 5 minutes..Mix well…So ur tasty Ada Pradhaman is ready to serve …..

Measuring cup –

Note

If u feel ur pradhaman to be too thick u can dilute it by adding more thick coconut milk or drinking milk.Follow the same when u feel that the pradhaman is sweeter than ur preference.

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Ethakka Varuthathu/Raw Banana Chips (Upperi)

I'm here following a lengthy break ..Could unable to update my quality recipes within the last 30 days ..But nonetheless I get a warm support from the dear readers buddies..Thanks for your ..Onam is approaching and considered restarting my blog about this auspicious occasion..Today I'm having a super simple recipe however tasty d crunchy..A  Sadya cant be filled with out this ..Yea likely to present the preparation of ethakka upperi though its quite simple to create  So wish my dear buddies a really very  HAPPY ONAM  :)

Ingredients

Raw banana -6 

Salt-4 tsp 

Turmeric powder-1tsp

Coconut Oil-for frying

 

NOTE: The banana we used to make pazhampori ..we use ripe banana for that ..here the raw one for making chips

Preparation

Remove the outer skin of each banana .

Put the bananas in to turmeric water for 15 minutes.

Then take out the bananas and scrub the outer side and wash in cool water to remove the stickiness ..

Wipe them with a clean cloth and keep aside ..

In between dissolve salt into 1/4 cup of water and keep it aside..

Heat the coconut oil in high flame ..

When done slice each banana using a slicer  directly into the oil .

Make sure that all the pieces are even .

Put one or two bananas with out overcrowding.

Stir occasionally  to flip them and keep them from sticking ..

In the beginning u can see some bubbles coming ..

Lower the flame when the bubbles completely disappears.

When these chips turns little crunchy increase the flame and  add 1 tsp of salt water in to the oil and stir well by standing bit far away !!!..

After 2 minutes or until it becomes golden yellow colour sieve them out and keep it in a flat plate lined with kitchen tissue  to absorb the excess oil..

After some time transfer the yummy chips to a tight container ..

Do the same procedure with the rest of the bananas except  the change in the amount of salt water ..

After first trip reduce the amount of salt water to 1/4 tsp as salt is already present in the oil..

Note: ( The most important part in this preparation the temperature of the oil..If the temperature of the oil is less then the chips will absorb the oil and it will be a mess and at the same time if the temperature is too high then the chips will get burn )

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Varuthu Aracha Sambar

I think we all love   the dishes that we make  ours elf  and really enjoy the process…….When i started cooking initially I was  the only one  who would appreciate my experimenting…..My poor  parents…!!! They used to look face to face  and say ..”Ha yea its good ,salt and chilly is bit high , can manage , still have to improve a lot.” .Now i know what kind of food i used to feed my parents in the name of experiments ….     Dear achan and amma thanks a lot for ur support and love …

Now lets come  to our recipe..

Sambar is the king of a vegetarian sadya ..Especially varuthu aracha sambar .. ..I think some secret is there behind the taste of that sambar we used to have in sadya   .That smell and taste ,my God…I am  drooling over here  ..  ..Many times i tried to make varutha aracha sambar ,but never succeeded …. ..But this time  i thank my stars , it came out well ,though not as to the perfection of a  sadya sambar  ..   but i was not bad either .. Its a long process compared to usual sambar ,but the ultimate result is worth doing the whole thing….So here comes the recipe..

Ingredients

Vegetables of ur choice -2cup

Coriander seeds-4tsp

Fenugreek seeds-1/4tsp

Urad dal-1tbsp

Chana dal-1tbsp

Asafodia powder-one pinch

Dry red chilly-15 (depends up on ur taste,u can add or less the spice )

Grated coconut-1/2 of 1

Garlic-2 cloves

Green chilly-2

Curry leaves-1 string

Tamarind-lemon sized

Tomato-2(cut into big pieces)

Turmeric powder-1/2tsp

Sambar Dal-1/2cup

Salt – to taste

Seasoning

Coconut Oil-2tbsp

Dry red chilly-2

Mustard seeds-1/4tsp

Fenugreek seeds-10

Curry leaves-1 string

Preparation

Pressure cook the dal by adding 1/4tsp turmeric powder ,1tsp  coconut oil ,1cup  water and salt(2whistle is enough)

Open the cooker when the pressure settle down..Keep it aside

In a kadai add 2cups of wter and cook it also .When cool strain it and  keep that  aside.

In a pan add coconut,coriander seeds,dry red chilly ,green chilly ,fenugreek seeds,chena dal,urad dal ,curry leaves and garlic .Roast these mixture till the coconut get brown in colour and all the dals become crisp …By that time a nice aroma will spread all over the house ..When done remove from the fire and allow to cool..

When cool grind this to a fine paste by adding water little by little .

Wash the cut vegetables and drain them ..In a pan add 2tsb of oil and add these vegetables ..Saute them for 2 minutes ..

In a deep bottomed kadai heat coconut oil and splutter mustard seeds ,dry red chilly ,fenugreek seeds and curry leaves one by one .Now add the saute vegetables and tamarind water ..Bring to a boil .Then add the ground paste,3 cup of water and 1/4tsp of turmeric powder .Boil well .Now add the cooked dal ,tomatoes and salt ..Again allow to boil  and now close the kadai and cook the  vegetables in a low flame .

When done check the sambar ..If the sambar is too thick u can add water and boil well ..Add salt if needed ..Finally add curry leaves ,sprinkle asafotida powder  and remove  from  fire ..So the tasty sambar is ready to serve ….Serve with rice …

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Ulli Sambar/Small Onion Sambar

Ingredients

Small Onions-1 + 1/2 cup

Toor dal-1/2cup

Turmeric powder-1tsp

Dry red chilly-4

Chana dal-1 1/2tbsp

Coriander seeds-1 1/2tbsp

Fenugreek seeds-1tsp

Mustard seeds-1tsp

Cumin seeds-1/4tsp

Asafoetida-1/4tsp

Urad dal-1/4tsp

Curry leaves-2 strings

Salt-to taste

Grated Jagerry- 1 tsp

Oil-2tbsp

Tomato-3(chopped)

Tamarind- gooseberry size

Water-

Preparation

Pressure cook  dal along with pinch of turmeric powder and salt .

Keep aside .

Soak the tamarind in hot water for 10 minutes and strain the juice and keep aside .

Dry roast chana dal,corinader seeds,fenugreek seeds and dry red chilly separately .

After 5 minuted grind these roasted items into fine powder.Keep aside .

Heat oil in a kadai and saute the cleaned small onions in medium flame .Saute till the onions become translucent .

Now add chopped tomatoes and cook well .To this add salt,hing powder,1 string of curry leaves ,turmeric powder and tamarind water and 1/2 cup water.

Let it boil for 10 minutes in medium flame .

Now add cooked dal ,jagerry and masala powder .

Mix well ..(take 1/4 cup of water and mix the masala powder well with a spoon and then add this to the curry to avoid lumps).

Now add enough water ,the sambar will thicken after it cools down ..so add water according to ur consistency ..

Let the sambar to boil for 15 minutes in low flame .

Now season it with by adding coconut oil into a hot pan .

Now add mustard seeds ,urad dal,dry red chilly slits,fenugreek seeds(one pinch),cumin seeds  and curry leaves in the following order .

Add this to the boiling sambar and close the kadai for few minutes .

Check the salt ..Use the sambar after cooling down ..U can serve it with rice,dosa,idly ,poori or food of ur choice ..

It will taste more good in the next day ..So I used to cook the sambar one day b4 I serve  .

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Ulli Theeyal

Ingredients

Shallots (Small onion)- 200gms

Red chilly – 5-6nos

Grated coconut – 1\2

Coriander seeds – 11/2tbsp

Turmeric powder – 1\4 tsp

Tamarind – 1 small lemon size

Coconut oil – 2 table spoon

Mustard seeds-1/2tsp

Curry leaves-1 string

Salt -to taste

Preparation

Cut onion lengthwise into thin pieces.

Fry red chilly,coriander seeds ,coconut and turmeric powder till it become brown in colour.

Grind it into a fine smooth paste.

Heat oil in a pan or kadai

Splutter mustard seeds,add curry leaves,onion and saute.

Saute the onion till it light brown..

Add the tamarind water to it and cook for 5 minutes by stirring occasionally.

Add the ground paste to it with 3-4 cups water.

Now add salt and stir well..

Boil till the gravy thickens ..

Note

We used to grind coconut in ammi kallu wih out adding water ..So that oils comes from it..D it will add taste to the theeyal..If u got ammikallu grind the masala with that …

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Simple Pulisserry/Kachiya Moru

Ingredients

Thick butter milk or curd -1lit

Salt-to taste

For grinding

Grated Coconut -1/2cup

Garlic flakes-3

Cumin -1/2tsp

Turmeric powder-1/4tsp

Green chilly-2

For Seasoning

Coconut oil-1tbsp

Mustard seeds-1/4tsp

Chopped small onion-3

Dry red chilly-2

Ginger-very small piece(opt)

Fenu greek seeds-10

Curry leaves-1 string

Preparation

Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste.

Mix the paste with buttermilk and add salt.

Keep on low fire by stirring till it is fairly warm-never let to boil

Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry leaves. ..Pour this to the moru curry .

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Easy Mango Pickle/Manga Achar

Ingredients

Raw mango-6

Chilly Powder-3tbsp

Turmeric powder-1tsp

Mustard -1tsp

Asafoetida powder(kayam)-1/4tsp

Fenugreek Powder(uluva)-1/4tsp

Salt-needed

Sugar-1/2tsp

Sesame  Oil/nallenna-5tbsp

Vinegar-more than 1/4 cup

Garlic-10 pods(julienned)

Green chilly-4(minced)

Curry leaves-2 springs

Split mustard seeds(kaduku parippu)-1/2tsp

Preparation

Choose good raw mangoes.

Wash well and cut into small pieces.

To this add 2tbsp of salt and mix well with hand.

Keep aside for 2-3 hours

In a kadai heat oil,splutter mustard seeds ,then throw in  curry leaves ,garlic  and green chillies.

Fry them for few seconds  .Remove the kadai from fire for few seconds.

To this  add chilly powder,turmeric powder ,asafoetida powder and fenugreek powder .Mix well .

Now in low flame saute till the raw smell goes.

Very careful while doing this ,don’t burn the powders .

Now add the manago pieces ,sugar and split mustard seeds .Mix well ..

Check the salt.Cook for 2 minutes .

Finally add vinegar (add the vinegar depending up on the quantity and quality of mangoes and preffered sourness)

When cool ,store this easy hot mango pickle in a glass bottle.

Close the lid tightly.

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Simple Kumbalaga Olan

Ingredients

Kumbalaga (Ash Gourd)-1cup(small pieces)

Thick coconut milk-1cup

Green chilly-2(slits)

curry leaves-1string

Salt -to taste

Coconut Oil-1tbsp

Preparation

Cook kumbalaga in a pressure cooker adding green chilly,salt ,curry leaves and water.When done open the cooker and mash the cooked kambalaga well..Now add the thick coconut milk and remove from the fire ..Finely add the coconut oil and mix well and close the cooker for 1 minute ..Now transfer to a serving bowl ..Simple olan is ready…

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Kerala Sambar

Ingredients

Toor dal-1/4 cup

Drumsticks(Muringakkai) – 1 no(cut lenghthwise)

Lady`s finger(Vendakka) – 5-6 nos (cut in 2 inch length)

Potatoes(large) – 2 nos

(diced into big cubes)

Elephant yam(Cheana) – A medium sized piece (diced)

Brinjal(Vazhuthananga) – 1 no

(diced)

Amarakka – 5 – 6 nos

(cut them in 2 inch length)

Vellarikka – 3 small pieces

Onion(large) – 1 no

(big thick slices)

Small onions(Cheriya ulli) – A handful (each cut into halves)

Tomato – 1 no

(More or less vegetables can be added according to ones liking)

Turmeric powder – 1/4 tsp

Chilly powder-1/4tsp

Coarinder powder-1/2tsp

Salt – As reqd

Asafoetida(kayam)-small piece

Tamarind(Puli) juice -a lemon size

Garlic-1

Seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Dry red chillies(Kollamulaku) – 1 or 2 nos

Curry leaves – A few

fenugreek seeds-10 nos

Preparation

In a frying pan add small quantity of coconut oil and add the ladies finger ,saute it well.Then add handful of small onion to it and when it become transparent add crushed garlic(1/2).Then add 1/4 chilly powder ,1/4 turmeric powder and 1/2tsp coriander powder .After that add 1 tomato (chopped) and curry leaves and close the pan with a lid and cook for 3 min..Keep that a side..

In a cooker add washed toor dal ,one small piece of asefotida ,half of the big onion (sliced) ,salt and water and pressure cook ..Mostly 2 whistle is enough.

After the pressure settles open the cooker and add all the vegetables and the masala mix ( onion – tomato mix).Now cook it again .One whistle is enough.After some time open the cooker.To that add tamarind juice ,2tsp of sambar powder and salt to taste …Let the sambar to boil for few minutes …If u want u can add coriander leaves d water according to ur consistency ..

Then heat a pan and add coconut oil ..Season with dry red chilly ,fenugreek seeds,mustard seeds and curry leaves..Pour this to the sambar and close it with a lid for few minutes …

Sambar is ready …Enjoy with rice, idly or dosa

If u want to make ulli sambar(small onion) use the same recipe avoiding the vegetables and by adding more amount of small onion……

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