PINEAPPLE PACHADI

Pineapple Pachadi

Ingredients

• Pineapple Chopped - 1 Cup 
• Chilli Powder - 1 Teaspoon
•  Turmeric Powder - 1/4 Teaspoon
• Curd - 1/4 Cup
•  Greenchilly Chopped-1
• Sugar -1 Tablespoon

For Grinding 

• Grated Coconut -1/4 Cup 
• Cumin Seeds(jeerah) - 1 Teaspoon 

For Seasoning 

• Coconut Oil - 2 Teaspoon
• Mustard Seeds - 3/4 Teaspoon
• Red Chillies - 2
• Curry Leaves – 1 String 

Method

STEP-1

Grind coconut and cumin seeds to a fine paste and keep it aside.

STEP-2

Cook pineapple with enough water adding salt, turmeric powder, sugar, green chilly and chilli powder.

Add 1 teaspoon of sugar and check whether it is sufficient. If not, you can add some more sugar.

STEP-3

Once pineapple becomes soft, add the ground coconut paste and cook till the raw smell of the coconut goes and all the water evaporates.

STEP-4

Add whisked curd, mix well and switch off the flame. Do not boil after adding curd.

STEP-5

For seasoning

Heat oil in a pan and splutter mustard seeds.

Add dry red chillies and curry leaves and pour this seasoning over the dish.

Pineapple pachadi is ready to serve.

MAMBAZHA PULISSERI

Mambazha Pulissery

Mambazha pulissery is a traditional sweet and sour ripe mango curry.

Ingredients

• Mango - 2 Small (1 Cup Chopped)
• Water - As Required 
• Salt - To Taste 
• Green Chillies-2
• Turmeric Powder - A Pinch
• Red Chilli Powder - 1/2 Tsp

To Grind

• Grated Coconut-1/2 Cup
• Sour Yogurt-1 Cup (Stirred Well)
• Cumin Seeds-1/2 Teaspoon

To Temper

• Coconut Oil -2 Teaspoon
• Mustard Seeds-1 Teaspoon
• Whole Dry Red Chilies-2
• Curry Leaves-1 Sprig

Method

STEP-1

Grind all the ingredients listed above ‘To Grind’ without adding water into a fine paste.

Set aside.

STEP-2

In thick bottomed vessel, add mangoes along with turmeric powder, red chilly powder, salt and little water.mix well.

Let the mangoes turn soft but make sure its not mushy.

STEP-3

Add the grounded coconut paste to the boiling mango and mix well.

Cook in low flame for at least 3-5 minutes until raw smell of coconut mixture leaves, add required salt.

 Keep stirring to avoid curdling.

STEP-4

In a frying pan, heat the oil and add the mustard seeds.

When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
STEP-5

Pour the seasoning to the pulissery and cover the dish for 10-15 minutes. Let the flavor set.

Note

If the mango is not that ripe then you can add sugar. 

CHENA/YAM THEEYAL

Chena/Yam Theeyal

Ingredients

• Chena (Yam) - 1 Cup(Cut Into Small Cubes)
• Shallots - 2 Cups
• Green chillies- 3 - 4 (Sliced)
• Tamarind Water-4 Tablespoon
• Turmeric Powder-1/4 Teaspoon
• Salt-As Needed
• Coconut Oil-2 Tablespoon

For Coconut Paste

• Coconut Oil-1 Tablespoon
• Shredded Coconut-2 Cup
• Red Chilly Powder-1 Teaspoon (As Per Your Spice Level)
• Coriander Powder-2 Teaspoon
• Curry Leaves-1 String

For Seasoning

• Coconut Oil-2 Teaspoon
• Mustard Seeds-1teaspoon
• Curry Leaves-1 String

Method

STEP-1

 Heat oil (1 teaspoon) in a pan.

STEP-2

Roast coconut, till it turns brown.

STEP-3

Add chilly powder, coriander powder and curry leaves and roast for a few more seconds.

Grind the above into a fine paste. Keep aside.

STEP-4

Heat oil in a non-stick pan or kadai.

STEP-5

 Add shallots, green chillies and chena(yam) pieces.

STEP-6

Add salt and turmeric powder cook on a low flame, till the shallots and yam pieces are cooked well in oil.

STEP-7

Add tamarind water and cook for a few more minutes.

STEP-8

Add the coconut paste into the cooked shallots-yam-green chilly and mix well.

For seasoning

STEP-9

Heat oil in another pan or a kadai.

STEP-10

Splutter mustard seeds.

STEP-11

Add curry leaves.

STEP-12

Pour the above seasoning into the curry and mix well.

Serve hot with rice.

TOMATO RASAM /THAKKALI RASAM

Tomato Rasam-Thakkali Rasam

 Ingredients

•  Tomatoes (Ripe Ones)-2-3
•  Tur Dal - 1/4 Cup
•  Tamarind - Small Gooseberry Sized Ball
•  Turmeric Powder - A Pinch

CABBAGE THORAN

Cabbage Thoran

Ingredients

• Cabbage-1/2 Portion
• Mustard Seeds-1 Teaspoon
• Curry Leaves 1 String
• Coconut Oil-1 Tablespoon
• Salt – As Needed

PULIYINCHI

Puliyinchi

Ingredients

• Green chillies (finely chopped) – 1tsp
• Ginger (finely chopped) - 1tsp
• Garlic (finely chopped) - 1tsp
• Mustard seeds- 2 tsp
• Cooking oil - 1 tbsp

ADA PAYASAM IN COOKER

Ada Payasam in Cooker

Ingredients

• Ada-1/4-1/2 Cup/1 Hand Full
• Sugar-1 Cup
• Milk-4 Cup

KALAN

Kalan

Kalan is a very traditional Keralite dish prepared using yogurt, coconut and vegetables. It is always a part of Onam Sadhya.

Ingredients

•    Plantain -2
•    Elephant foot yam- 250 grams 
•    Pepper powder - 1/2 tsp 
•    Chilli Powder -1 tsp 
•    Turmeric powder - a pinch 

SAMBAR

Sambar

Sambar is a very popular dish in South Indian cuisine. It is served with steamed rice or even as a side dish for idli and dosa. Sambar with rice is one of the main courses in everyday South Indian meals.

Ingredients

• .Dal – 4tbsp
• .Water - 2 cups
• .Turmeric powder - ¼ tsp
• .Carrot - 1, cubed
• .Potato - 1 small-medium, cubed & half cooked
• .Drumstick - 2, cut lengthwise
• .Tomato - 2, sliced
• .Ladies finger- a handful
• .Tamarind  water– ½ cup (adjust the qty as per your taste)
• .Sambar powder - 1.5 - 2 tbsp
• .Asafoetida (kayam) - ½ tsp
• .Shredded cocnut-4tbsp

For seasoning

• .Red chilly - 2
• .Mustard - ¼ tsp
• .Curry leaves-1 string
• .Salt-as required
• .Coconut oil-2tsp

Method

STEP-1

.Pressure cook  dal and vegetables along with salt, water ,tamerind water and turmeric powder on high flame for 3 whistles. Keep it closed for 30 minutes or till the steam goes.

STEP-2

.Grind coconut and asafetida by adding little water

STEP-3

.Add sambar powder and coconut paste to the cooked vegetables.

.Let it boil.

STEP-4

 Heat oil in a pan and crackle the mustard seeds. Add red chillies and curry leaves. Saute it.

 Add this to the sambar and mix well. Remove from fire.

Tips

You can adjust the quantity of water to suit your requirements. You can use the veggies of your choice.

SAMBAR

AVIYAL

Aviyal

Aviyal is a delicious preparation made with mixed vegetables, curd, and coconut and seasoned with coconut oil and curry leaves. It is a fantastic side dish for rice.

Prep Time           Cook Time          Ready in              Serves                  Cuisine

Ingredients

• .Ash gourd -3/4 cup
• .Cucumber - 1 cup
• .Carrot -1
• .Drumstick -1
• .Beans -6-7
• .Raw plantain -1
• .Elephant foot yam -100 grams
• .Turmeric powder-1/4tsp
• Salt-as required

For grinding

• .Grated coconut - 1 cup
• .Green chilli -3
• .Curd -1/2 cup

For seasoning

• .Coconut oil - 2-3 tsp
• .Curry leaves - few

Method 

STEP-1

.Peel the skin and cut all the vegetables into 2 inch long piece.

STEP-2
.Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.

STEP-3
.Cook the vegetables adding salt , turmeric powder and ¼ of yougurt.

.The vegetables should be soft but not mushy. (use very less water and cook)

STEP-4
.Add the grounded coconut paste and cook for a few minutes.

STEP-5

.Add remaining curd and mix well

STEP-6

.Remove from flame.

STEP-7
. Check for salt. 

STEP-8

.Season with coconut oil and curry leaves.


Tip

You can skip curd, if you are adding raw mangoes or add according to the sourness you want. But I love curd.

VELLARIKKA PACHADI

Vellarikka pachadi

Vellarikka Pachadi/Kichadi is a very simple dish prepared with cucumber, coconut and yogurt. It is usually served as an accompaniment for rice. It is one of the many important dishes in the Onam Sadya .

Prep Time           Cook Time          Ready in              Serves                  Cuisine

Ingredients

• .Cucumber(vellarikka) - 1 large(peel the skin and chop into small pieces )
• .Sour yogurt-1 cup
• .Mustard seeds -1/2tsp
• .Salt –as required
• .Water-as required
• .Grated coconut-1 cup
• .green chillies-3

For Seasoning

• .Coconut oil-1tbsp
• .Mustard seeds-1/2tsp
• .Dry red chillies-4
• .Curry leaves-1 string

Method

STEP-1
. Remove the skin from the vellarikka and cut into small pieces.
.Cook the vellarikka with little water along with salt till it turn soft.

STEP-2

. Grind together coconut, 1/2 tsp mustard seeds, green chillies into a smooth paste with 1/4 cup of yogurt.

STEP-3

.Add the coconut paste to the cooked cucumber and heat it over low flame .Allow to cool and add the rest of the yogurt and set aside..

STEP-4

.Heat coconut oil. Splutter mustard seeds and saute dry red chillies and curry leaves for a few minutes.
.Pour seasoning over the vellarikka pachadi.
.Serve with rice.

VELLERIKKA PACHADI