Avial Vishu Recipe

Avial [mixed vegetables in curd ] is authentic Kerala recipe.Without Avial Vishu Sadya  is incomplete.It is very delicious. Lean how to prepare Avial in this Vishu.

Ingredients for Avial

Kumbalanga – 250 gms

Vellarika –250 gms

Kaya –1

Chena – 250 gms

Drumsticks – 2

Beans – 4

Carrot –1

Padavalanga – 50 gms

Coconut – 1 cup [grated]

Cumin seeds – 1 tsp

Curd -- ½ cup

Turmeric powder – ¼ tsp

Green chillies – 5

Curry leaves – 2 strands

Salt to taste

Method of the Preparation of Vishu Avial

Wash all the vegetables and cut into 2 inch long pieces.

Add 1 cup of water, turmeric c powder and salt and cover the pan and cook on low flame.

 Coarsely grind the grated coconut, green chillies, and cumin seeds without adding water.

Add the coconut paste into the cooked vegetables mix lightly.

Add the beaten curd and mix.  Cook for 1 minute and remove from the flame.

Add coconut oil and curry leaves.

Vishu Avial is ready to serve.

Chakka Molakoshyam Vishu Recipe

It is a simple dish but very tasty. Learn how to prepare molakoshyam  in this Vishu. Chakka Puzhukku, chakka molakoshyam are traditional  Kerala recipes.

Ingredients for Chakka Molakoshyam

Chakka [jack fruit] – 500gms [peel, clean and cut into small pieces]

Turmeric powder – ¼ gms

Pepper powder – ½ gms

Red chili powder – ½ gms

Salt to taste

Curry leaves – 2 strands

Coconut oil – 2 tsp

Method of the Preparation of Chakka Molakoshym

Cook the Chakka pieces with turmeric powder, pepper powder, red chili powder and salt by adding sufficient water.

Cook until it becomes soft.

Mix the Chakka pieces and add coconut oil and curry leaves over it.

Serve hot with boiled rice

Bitter gourd Theeyal Vishu Recipe

Bitter gourd Theeyal

 Bitter gourd Theeyal is a popular recipe of Southern  Kerala. Learn how to prepare pavakka Theeyal in this Vishu.

Ingredients  for   Theeyal 

Bitter gourd [pavakka] – 2 [cut into thin slices]

Turmeric powder – ½ tsp

Coconuts – 1 cup [grated]

Shallot – 1 [thinly sliced]

Red chillies – 4

Coriander seeds – 1 tsp

Fenugreek seeds – ¼ tsp

Tamarind paste – 1 tbsp

Curry leaves – 1 strand

Oil – 2 tbsp

Salt to taste

F or the seasoning

Oil – 2 tsp

Mustard seeds – 1 tsp

Thinly sliced shallot -- 1

Curry leaves – 1 strand

Method of the Preparation of the Theeyal

Heat oil in a pan and fry the bitter gourd slices and shallot slices till it becomes light brown. Remove from the pan and keep aside.

In the same pan add 2 tsp of oil and fry the coriander seeds, grated coconut, and red chillies till golden brown.

Grind the fried masala in a mixer grinder and make a fine paste.

Mix the ground masala, fried bitter gourd, tamarind paste, salt, curry leaves, and one cup of water and cook until the gravy thickens.

Taste and add more tamarind paste if needed.

Heat 2 tsp of oil in a pan and add mustard seeds, curry leaves. When mustard seeds start to splutter, add the remaining seasoning ingredients and fry well and pour over the Theeyal

Theeyal is ready to serve.

Nenthra pazha Pradhaman Vishu Recipe

Nenthra Pazha Pradhaman is a authentic recipe of Kerala. The cocmbination of Jaggery and coconut milk gives very fantastic tasty. Enjoy this Vishu Sadya  with Nenthra pazha Pradhaman..

Ingredients for Nenthrapazha Pradhaman

Nethrapazham [ripe banana] – 1 kg

Sharkara [Jaggery]

Milk of 2 coconuts

Thanga kothu [Coconut pieces] – 1 tbsp

Ghee – 2 tsp

Cashew nuts – 10

Raisins – 12

Cardamom powder – 1 tsp

Method of the Preparation of the Nenthrapazha Pradhaman

Extract the thick milk from the coconut. [The first milk with out adding water]

Extract the thin milk from the grated coconut by adding little water and keep aside.

[You can use canned coconut milk also]

Steam the nenthrapazham in a steamer or idly maker until it becomes soft.

Peel and cut the nenthrapazham and remove the black portion inside it.

Mash them with hands; it should not have any lumps.

Heat the ghee in thick bottomed pan or Uruli and fry the mashed nenthrapazham.

Add crushed Jaggery and fry for 15-20 minutes on low flame. Keep stirring.

Add the second coconut milk [thin milk or 1 can coconut milk diluted with 3 cups of water] and cook again.

When it thickens remove from the flame and add the first extract [or 1 can of coconut milk add little water] and cardamom powder

Fry the cashew nuts, raisins and coconut pieces in ghee and add to the Pradhaman.

Nenthrapazham Pradhaman is ready to serve.

Kaya with Payar Elissery Vishu Recipe

Kaya and payar Elissery is a popular Kerala recipe. Learn  how to prepare Kaya payar Elissery for Vishu. The use of coconut oil in Kerala dishes, make the dish more tasty. 

Ingredients for Kaya with Van payar

Van payar – 50 gms

Kaya – 2 [peel and cut into cubes]

Chena – 150 gms [peel and cut into cubes]

Coconut – ½ cup

Cumin seeds – ½ tsp

Turmeric power – ¼ tsp

Red chili powder – 1 tsp

Mustard seeds – 1 tsp

Red chillies – 2 [cut into 2]

Curry leaves – 1 strand

Coconut oil – 1 tbsp

Method of the Preparation of Kaya with Vanpayar Elissery

Soak the Van payar in water for 30 minutes and cook in a pressure cooker till payar become soft.

Cook the kaya and chena in a separate vessel by adding red chili powder, turmeric powder and salt.

Grind the ¼ cup of coconut with cumin seeds by adding little water.

Mix the cooked vanpayar and cooked vegetables. Add the coconut paste and cook for 2 minutes.

Heat oil in a pan and add red chillies, mustard seeds and curry leaves and fry for 2 minutes.

Add the remaining grated coconut and fry till the coconut become golden brown, and then pour over the elissery.

Semia [Vermicelli] Payasam Vishu Recipe

Semia Payasam is a popular dessert recipe, It is an  easy dessert recipe. Learn how to prepare delicious Semia Payasam in this Vishu.

Ingredients for Semia Payasam

Semia   [Vermicelli] – 100 gms

Milk – 2 ½ cups

Sugar – ½ cup

Cashew nuts – 4

Ghee – 1 tbsp

Raisins –10

Cardamom powder – ½ tsp

Method of the Preparation of Semia Payasam

Break the Semia into one inch pieces.

Heat ghee in a pan and fry the cashew nuts and raisins separately until golden brown. Keep aside.

Add Semia into the same pan and fry until light brown, add milk and   raise the heat and bring to a boil.

Reduce the heat and cook till the Semia is done. Add sugar and cook till the payasam is thickened   and the payasam become light pink in color.

Add fried cashew nuts, raisins and cardamom powder.

Semia Payasam is ready to serve.

Kurukku Kalan Vishu Recipe

Kurukku Kalan Kerala's traditional recipe, It is prepared in curd. It can be keep for three four days in refrigerator or earthen bharanis. learn how to prepare Kurukku Kalan in this Vishu.

Ingredients for the Kurukku Kalan

Yam [Chena] – 150 gms [peel and cut into cubes]

Raw banana – 2[peel and cut into cubes]

Coconut – 1 cup [grated]

Curd – 1 cup

Green chillies –2

Pepper powder – ½ tsp

Turmeric powder – ¼ tsp

Cumin seeds – ½ tsp

Dry red chillies – 2 [cut into two]

Mustard seeds – 1 tsp

Fenugreek seeds – ½ tsp

Curry leaves – 1 strand

Salt to taste

Coconut oil – 1 tbsp

Method of the preparation of the Kurukku Kalan

Cook the raw banana and yam with turmeric powder, pepper powder and salt by adding sufficient water.

Grind grated coconut, cumin seeds and green chillies, to fine paste.

When the pieces are cooked and the additional water is evaporated add the coconut paste and mix well.

Add curd and mix nicely, till it becomes hot.

When it just begins to boil, remove from the flame.

Heat coconut oil in a pan and add dry red chillies, fenugreek seeds, and mustard seeds and curry leaves and fry for two minutes and add the seasonings over the Kurukku Kalan.

Kurukku Kalan is ready. You can keep it in bharani for 3 to 4 days.