Eriserry -Thrissur Style (With Mathanga & Van Payar)

Ingredients

Red moong beans(van payar)-1 cup(soaked overnight and washed properly)

Yellow Pumpkin (mathanga)-15 small pieces

Chilly Powder-1/4tsp

Turmeric powder-1/4 tsp

Grated coconut -3/4 of 1

Cumin seeds(jeerakam)-1/2tsp

Small onion-2

Curry Leaves-1 string

Water

Seasoning

Mustard seeds-1 tsp

Curry leaves-1 string

Dry red chilly-2

Coconut Oil-2tsp

Preparation

Add washed moong  beans , chilly powder ,turmeric powder ,salt , curry leaves and water to a pressure cooker and cook (water level should be higher than beans) Then remove it from fire and keep aside to settle down the pressure ..When pressure is settled open the cooker and add pumpkin pieces and again pressure cook (2 whistle)

In the meanwhile grind grated coconut (1/2) with cumin seeds and small onions to a  paste( Add 1 tbsp of water to grind).No need to grind so finely

Then open the cooker and add this paste and allow it to boil for few minutes ..In between taste the curry and add salt or chilly powder if needed.. Boil till it attain its consistency (semi medium gravy.Neither too thick nor too thin)..For seasoning  heat coconut oil in a pan and add dry chilly, mustard seeds and curry leaves. Saute them and pour this to the curry.. Now  add a handful of grated coconut to the same pan and  fry it.When it become golden brown colour  add this fried coconut to the erissery ..Now ur tasty Eriserry is ready to serve ..

(If the pumpkin is not ripe enough then u can add 1/2 tsp of sugar .That wil increase the taste)

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Beetroot Pachadi

Ingredients

Beetroot-1cup(grated)

Ginger-1tsp(grated)

water-1/2cup

Curry Leaves-1 string

Green Chillies-2(chopped)

Mustard seeds-1/2tsp

Curd-1cup

Salt-to taste

Coconut Oil-1tsp

Preparation

Mix grated beetroot with salt and ginger .Keep this for 15 minutes..Heat coconut oil in a kadai and splutter mustard seeds ,add green chilly , curry leaves and saute for 1 minute.Then add the beetroot mixture, stir well. Add water, close the kadai and cook in a low flame….When the beetroot is fully cooked remove from fire and allow to cool .Beet the curd with a spoon .Mix the curd to the cooled beetroot and stir well..Check the salt .. So now the pachadi is ready to serve ….

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Cheru Naranga Kichadi/Lemon Kichadi

Ingredients

Lemon – 3

Green Chilly – 2

Ginger – 1 small piece

Thick coconut milk-1/4 cup

Curd – 1/2 cup

Salt – to taste

Sugar – one pinch

Mustard seeds-1/4 tsp

Curry leaves – 1 string

Dry red chilly – 2

Preparation

Steam the lemons till they become soft..

When cool cut in to small pieces.

Mix with salt and keep aside for 6 hours ..

If u can keep for overnight then its too good ..

Add chopped green chilly and ginger to the lemon and mix well..

Now take thick coconut milk and add .

Also add curd and pinch of sugar …Check the salt ..Add if needed..

Finally heat oil in a kadai and splutter mustard seeds,dry red chilly and curry leaves ..

Add this to the lemon mix ..

So the tasty and simple lemon kichadi is ready to serve …

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Chakka Erissery

Ingredients

Raw jack fruit -2 cups(better to take jack fruit which is just about to ripe )

Chakka kuru-10

Turmeric powder-1/4tsp

Chilly powder-1/2tsp

Water-2cups

Salt-to taste

Grated coconut-1 1/4 coconut

Cumin seeds-1/4tsp

Coconut oil-2tbsp

Mustard seeds-1/4tsp

Dry red chilly-5

Curryleaves-2strings

Preparation

Chop each jack fruit pods into 4- to 5 pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If u r cooking in cooker 2 whistle is enough.

In a blender grind 1 coconut and cumin seeds along with very small amount of water .Not grind too fine paste..

Add this mix to the cooked jack fruit .

Mix and boil well in low flame.

In a pan heat coconut oil,splutter mustard seeds,dry red chilly and curry leaves .

When done add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown colour.

Add this seasoning to the jackfruit-coconut mix.

Switch of the fire and close the pan for 10 to 15 minutes.

So the very tasty traditional chakka erissery is ready to serve

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Simple Currynaranga(Vadukapuli) Achar-Onam Special

In this special occasion i am going to introduce u a very simple pickle …Curry naranga (vaduka puli) with white chilly..Its  a real great combination..The smell its self is enough ……. So dear friends try this out in this onam and enjoy ….

Ingredients

Curry Naranga-1

White chilly(vella mulaku)-10(make to slit)

Vinegar-to the top level

Salt-to taste 

Preparation

Peel the lemon and cut into small pieces..Take a vessel add these lemon pieces ..To this add white chilly slits,salt and vinegar …Stir well ..Taste it add vinegar and salt if required …Pour this into a tight container and can use the very next day …..So enjoy this simple pickle …..

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Cabbage Thoran

Ingredients

Cabbage-1/2 of  1 small (chopped finely.If u have chopper, u can chop it in a chopper also)..

Small onion(shallots) -6 nos

Ginger -a small piece

Green chilly-2

Grated coconut-1/4 of 1

Curry leaves- 1 string

Mustard seeds-1tsp

Turmeric powder- 2 pinch

Oil-2tsp

Preparation

Crush ginger,green chilly,curry leaves,small onion together.add this to the chopped cabbage,salt,coconut and turmeric ..Mix all these together well with hands …Keep aside for 10 minutes.Heat oil in a non stick pan .Splutter  mustard seeds .After spluttering the mustard seeds add the cabbage mix.stir thoroughly.Then cover with a lid and cook for 10 minutes in low flame..In between open the lid and stir the cabbage .Open the lid and stir for 5 more minutes .So with in no time the thoran is ready ..

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