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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Simple Pacha Manga Curry

Ingredients

Raw Mango-1

Thick Coconut Milk-of 1

Ginger(Inchi)-1/4tsp

Green chilly(pacha mulaku)-1 minced

Curry leaves(curry veppila)-few

Mustard seeds(kaduku)-1/2tsp

Coconut oil(velichenna)-1tbsp

Chilly powder(mulaku podi)-1/4tsp

Turmeric powder(manjal podi)-less than 1/4tsp

Coriander powder(malli podi)-1tsp

Salt -to taste

Water-1/2cup

Preparation

Wash and peel the mango..Mince them(kothi ariyuka)

Heat coconut oil,splutter mustard seeds,then add green chilly,curry leaves ,ginger .

Saute for 1 minute in low flame .

Then add turmeric powder,chilly powder and coriander powder one by one .

Saute for 10 seconds .

Now add minced mango and salt .

Saute for 3 minutes in medium flame.

Then add water ,let it boil .

Finally add thick coconut milk

Stir well and cook for 1 minute by stirring continuously.

So the very easy and tasty Manga curry is ready to serve ..

Best combination with rice,kanji ,vishu katta etc…..

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Pacha payar(Achinga payar) mezhukku /Long beans fry

In our place we used to say achinga payar (long beans) as pacha payar ..In some other places green gram is called as pacha payar ..So here i am telling about long beans ..I love long beans ..When i go home amma used to make payar mezhukku for me ..Here in dubai we very rarely see good kind of long beans ..That too the tender beans..I always  take out of the seeds and used to make mezhukku using that …This time also i was able to have that dish  ..Its very simple and  tasty …So here comes the recipe….

Ingredients

Long beans -1/2 kg(take out the seeds)

Crushed  red chilly-2tsp or according to ur taste

Cheriya ulli(shallots)-15

Curry leaves-1 string

Salt – to taste

Water-1/2cup

Preparation

Take out all the seeds from long beans .

Clean and wash them ..

Take a cooker and add this along with water and salt .

2 whistle is enough .Open when the pressure  settle down .

Heat coconut oil in a kadai .Add thin slices of shallots or crushed shallots

Saute till its raw smell goes ..Then add curry leaves and chilly ..Saute them well.

Finally add the cooked beans and stir well

Allow to cook for few more minutes .

The simple pacha payar mezhukku is ready to serve ..Serve with rice ,kanji etc ..

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Onam Special – Olan

ONAM is coming ..All malayalees in the world are awaiting to celebrate it in a grand manner .. . All know we can`t celebrate onam without a grand sadya …Onam is not complete with out olan on the menu…Its very simplest and unique recipe.Even a child can make this ..Hope u all will try this and enjoy …

Ingredients

Red Pumpkin(Mathaga)-11/2 cup (diced)

Ash Gourd(kumbalaga)-2cup(diced)

Red Gram Dal(vanpayar)-1cup(cooked)

Green chillies -3(slit length wise)

Thin coconut milk – 1/2 cup

Thick coconut milk – 1/2 cup

Salt – to taste

Seasoning

Curry leaves-2springs

Coconut oil – 2tsp

Preparation

pressure cook red gram dal and keep a side.Peel the pumpkin and ash gourd ,cut into pieces..

Add kumbalaga and mathaga in to 1/2 cup of thin coconut milk and cook well in a deep bottomed pan .. ..When it done mash the cooked vegetables with a thavi(spatula) .. Then add the cooked van payar(red gram dal) and green chilly slits into it  and cook for another 5 minutes…When the gravy thickens then add thick coconut milk and mix well..  when began to boil remove from the fire.Now add coconut oil and crushed curry leaves and mix well…Now close the pan with a lid.Aroma of the curry leaves and coconut oil will absorb the curry and it will add more taste to the olan…So now ur tasty Olan is ready to serve …

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Simple Manga Achar /Mango Pickle

Ingredients

Raw Mango – 1 kg

Ginger – 1 big piece

Garlic – 10 pods

Green chilly – 2

Curry leaves – 1 string

Mustard Seeds – 1 tsp

Vinegar – 1/2 cup

Chilly powder – 5 tbsp

Turmeric powder-1 tsp

Asafoetida powder-1/4 tsp

Fenugreek powder – 1/4 tsp

Salt – to taste

Boiled Water – 1/2 cup

Gingelly Oil – 1/2 cup

Preparation

Cut the mango into very small pieces without peeling ..

Add salt in to these pieces ,mix well and keep for 2 days in a tight container ..

Once in a while shake the bottle and keep aside .

On the third day heat oil in a kadai and splutter  mustard seeds and curry leaves ..

Lower the flame and then add finely chopped ginger ,garlic and green chilly.

Saute till the raw smell goes ..

Now add chilly powder,turmeric powder,asafoetida powder and fenugreek powder and saute for 2 seconds

Add vinegar and water into the powders and mix well ..Allow to boil .

Turn off the fire , remove and keep aside ..

When cool add those mango pieces  that we kept aside .

Mix well and add salt if needed …

Keep this tasty pickle in a tight container ..If the oil seems to less add boiled and cooled oil to the top of the pickle .

This will prevent fungus ..

So keep this pickle for few days in room temperature and then u can keep in the fridge .

NB: The amount of chilly powder differs ,so u can change the amount with ur choice ..If u want to add more chilly power ,u can roast it , add and mix well..

So enjoy ur  achar with best combination like Rice  d curd

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Mambazha Pulisserry-Ripe Mango Curry

Ingredients

Ripe Mango-10  no(u will get small mangoes specially for this).. Otherwise use some other ripe mango and cut into small pieces

Green chilly-2 (make fine paste)

Turmeric powder-1/4tsp

Sugar-1tsp

Chilly powder-one pinch

Curry leaves-1 string

Grated coconut-1/2 of 1

Garlic-1/2

Curd-2cup

Water-1cup

Seasoning

Dry red chilly-3

Fenugreek seeds-1/4tsp

Mustard seeds-1/2 tsp

Curry leaves-few

Preparation

Peel the mangoes 

 and cook them  with  green chilly paste ,turmeric powder,chilly powder,salt and curry leaves ..Add water up to the top of the mangoes.

Cook till the mangoes get soft .

Take a blender grind grated coconut,garlic ,curry leaves(3),and handful of water and make a smooth fine paste… or if u have an ammikkallu then its great ..

Add this paste to the cooked mambhazham and mix well .Add salt as per ur taste.On a low heat allow it to boil ..Beat curd with a spoon .Now  add curd and mix well with the mangoes..Bring it to  boil for one min ..Add sugar also

Do not  allow the yogurt to curdle ..Then  take it from the fire and keep aside.

Heat coconut oil in a pan.Add mustard seeds and when splutter add fenugreek seeds ,dry red chilly and curry leaves..Add this seasoning to the pulissery..

Ur tasty and simple mambazha pulissery is ready to serve..

Note : If the mango is not that ripe increase the amount of sugar ..It will taste the same …

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Koottucurry(Varutherusserri) North Kerala Style

Ingredients

Kadala Parippu(Split Bengal Gram)-less than 1/4 cup

Raw Banana(Pacha kaya)-1Remove the outer layer/ tholi mattiyathu (medium size pieces)

Chena(yam)-1cup(cut into medium size pieces)

Chilly Powder-1/2tsp

Turmeric Powder-1/4tsp

Salt-

Curry leaves-2 springs

Water-1 1/2cup

Jaggery(sharkkara)-1 small

Grated Coconut -2

Cumin seeds-1/4tsp

Mustard seeds-1/4tsp

Dry red chilly-3

Pepper powder-1tsp

Coconut Oil-5tbsp (u can decrease the oil if u want )

Preparation

Soak kadala parippu for 1 hour .

Pressure cook this parippu by adding 1 cup of water ,salt,chilly powder and turmeric powder.

2 whistle is enough.After the pressure settle down open the cooker and add kaya and chena pieces .

Mix well and pressure cook .

After one whistle remove the cooker from the stove and allow to cool .

Then open the cooker and keep aside .

Now grind 3/4 of grated coconut with cumin seeds to a fine paste .

Add this paste to the cooked pieces and allow to boil in low flame .U can add 1/2 cup of water if the curry is too dry .

Then add crushed jaggery and boil well ..

Then remove from the stove and keep aside .

Now heat coconut oil in a kadai .

When hot splutter mustard seeds,dry red chilly and curry leaves.

Now add 1 1/4 grated coconut and fry in medium flame till the colour changes to  dark brown colour.

finally add pepper powder to this coconut fry and fry for few more seconds.

Add this coconut mix to the curry we already prepared .

Now mix well.Check the salt .

So traditional Koottucurry or as we say in thrissur varutherusseri is ready to serve ..

Serve with Rice ..

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Kaalan-Thrissur Style

Kaalan is one of the traditional kerala recipe..Sadya is incomplete without kalan .The recipe is similar to  Erupuli ..In erupuli we are using ripe banana ..So the taste is slight sweet .But kaalan is thick and bit sour in taste . We use raw plantain in kaalan.So here comes the simple recipe of Kaalan …

Ingredients

Raw plantian(nendra kaya) -1

Yam(chena) -1 cup(chopped)

Curd -2 cup

Grated coconut -1/2 of 1

Pepper-5

Green chilly-1

Red chill-1/2tsp

Turmeric powder-1/2tsp

Cumin seeds-1/4tsp

Salt-to taste

Curry leaves-1 string

For Seasoning

Mustard seeds-1/4tsp

Fenugreek seeds(uluva)-10

Dry red chilly-2 (chopped)

Curry leaves-1 string

Oil-2tsp

Preparation

Peel and cube the plantian and yam ..In a kadai add plantain and yam pieces along with turmeric powder,chilly powder ,salt ,curry leaves and 1 cup of water .

Cook till the vegetables are  done.

Side by side grind coconut ,pepper,cumin seeds and green chilly to a fine paste ..

Add this paste to the cooked vegetables..

Boil them well..Stirring continuously.Add salt

Finally add curd to this and simmer for2-3 minutes..Don`t boil..

Season with mustard seeds,red chilly ,fenugreek seeds and curry leaves ..

Add this to the gravy ..

The simple and tasty Kaalan is ready to serve ..

Note : Its good to use bit sour type  curd for preparing this dish

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Simple Eriserry In Pressure Cooker (Kuthu Eriserry With Pacha Kaya )

Ingredients

Raw Plantain(pacha kaya)-2

Green Chilly-4

Curry Leaves-1string

Grated Coconut-1

Dry red chilly-2 slits

Coconut Oil-1tbsp

Mustard seeds-1/4tsp

Salt-to taste

Preparation

Finely slice the pacha kaya and wash properly using salt .. .Finely grind 1/2 portion of the grated coconut ..Take a cooker and pour the washed kaya into it ..Add ground paste ,chilly slits,salt,curry leaves with 1/2 cup of water ..Mix well and cook …1 whistle is enough ..Remove from the fire..When pressure settle open the cooker..Mash the cooked kaya with a spattula ..Heat  oil in a kadai  ,add dry red chilly,splutter mustard seeds and add curry leaves ..Now add the remaining grated coconut to a fry pan and fry till brown colour ..Add this to the cooked kaya and mix well ..Mash well ..So easy kaya eriserry is ready ..Enjoy erissery with Onam sadya

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Injimpuli/Tamarind-Ginger Hot Sauce

Injimpuli is one of kerala`s traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isn`t it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..

Ingredients

Fresh Ginger-1/4kg(finely chopped)

Tamarind-3 lemon sized (soaked in water )

Coconut Oil-5Tbsp

Turmeric Powder-1/2tsp

Salt -to taste

Chilly Powder-1 1/2 tsp

Mustard seeds-1/2tsp

Curry Leaves-2strings

Small onion-10(chopped)

Dry Red Chilly-3(chopped)

Green Chilly-4(finely chopped)

Jaggery(Sharkara)-according to ur taste

Preparation

Peel the ginger and cut into long pieces and chop finely…Or if u have chopper ,chop finely using that.Pour the finely chopped ginger into salt water and keep it for 10 minutes..After that wash properly and drain it ..After draining ,heat   coconut oil in a kadai and add the ginger and fry it …Fry till it become  light  golden brown colour…Drain them and keep aside for cooling ..Then take a blender and crush the fried ginger and keep that aside…If u like to bite the ginger then no need to crush the fried ginger .Soak tamarind in one cup of hot water for 15 minutes and extract the juice . Filter it and keep it aside..If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder.  mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..

Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )

Now heat remaining oil in a separate pan and add mustard seeds..When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …Pour this mixture to the cooked tamarind water…Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…Boil till it become a semi medium thick liquid…(add hot water if it became too thick)Check the salt and jaggery .If u need add more according to ur taste.. ….Injimpuli gets thicker when it cools down..

So now the tasty injimpuli is ready to serve…After cooling transfer into glass container and u can keep it in the fridge for long ..

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Erupuli

Ingredients

Ripe Plantain(Nendra Pazham) -3 (peeled and cubed)..The pazham should be 3/4 riped..It won`t be good if it is ripe too much..

Chilly Powder-1/2 tsp

Turmeric powder-1/4 tsp

Cumin seeds-1/4 tsp

Garlic-1/2 pod

Black Pepper-5

Curry Leaves-1String

Salt-to taste

Grated Coconut-1/2 of 1

Curd- 1cup

Seasoning

Dry red chilly(vattal mulaku)-3

Mustard seeds(kaduku)-1/2 tsp

Fenugreek seeds(uluva)-1/4tsp

Curry leaves-1string

Preparation

Cut the plantain into half portion(lengthwise) and then cut to cubes..

To the plantain pieces add chilly powder,turmeric powder,salt , curry leaves and one cup of water and cook till the plantain pieces get soft and the water get dried.

Take a blender, grind grated coconut ,cumin seeds,pepper and garlic into a fine smooth paste …Add this paste to the cooked plantain pieces.Slowly mix the paste with the pieces, while mixing gently crush the pieces..In a low flame  allow curry to  boil..When it start boiling then add mooru (just crush one cup of curd in a blender) ..Continue to boil in a low flame ,stir continuously till the mixture gets thick gravy..

Then heat 2tsp of coconut oil and add dry red chilly (cut in to pieces),then fenugreek seeds followed by mustard seeds and curry leaves…Add this to the gravy and close the pan with a lid so that the aroma spread into the curry…

Transfer the curry into a serving dish and decorate with curry leaves and red chilly…Enjoy ur sadya with Erupuli

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