Ginger Pachadi Recipe

Ingredients for Ginger Pachadi

Ginger – ½ cup [chopped]

Onion – 1cup [chopped]

Green chilies – 4 [chopped]

Oil – 3 tsp

Curry leaves – 1 strand

Sugar – ¼ tsp

Curd – 2 cups

Mustard seeds – 1 tsp

Salt to taste

Method of Preparing Ginger Pachadi

Heat 2 tsp of oil in a pan and add chopped ginger and fry till the ginger become light brown. Add chopped green chilies, chopped onion and curry leaves and fry for 5 minutes. Add sugar, salt and curd mix well and remove from the flame.

Heat 1 tsp of oil in a pan and add mustard seeds and fry for 2 minutes and add to the ginger pachadi.

Serve with rice

Dhal Rasam Recipe

 Ingredients for Dal Rasam

Pigeon peas – ½ cup

Pepper -- 1 tbsp

Cumin seeds – 1 tsp

Dry chilies – 2

Garlic flakes – 4

Asafoetida – 1 pinch

Tamarind --- the size of a goose berry

Mustard seeds – ½ tsp

Turmericpowder – ¼ tsp

Salt to taste

Oil – 1 tbsp

Curry leaves – 2 strands

Method of Preparing Dhal Rasam

Cook the dhal with turmeric powder in 5 cup of water.

Crush the pepper, cumin seeds, dry chilies and garlic flakes and add to the dhal. Add the tamarind juice and asafetida and salt.

Cook for 5 – 10 minutes on low flame. Heat toil and fry mustard seeds, curry leaves and add it to the rasam. Serve hot

Onion Thoren recipe

  Big Onions – 2 cups [sliced]

Ginger – 1 piece – [chopped]

Green chilies – 5

Coconut – 1/2 cup [grated]

Mustard Seeds – 1 tsp

Chana dal – 1 tsp

Dry Red Chillies – 2 [cut into 2 pieces]

Curry leaves – 1 strand

Oil – 2 tbsp

Method of Preparing Onion Thoren

Coarsely grind the grated coconut, green chilies, and ginger and mix with the chopped onion.

Heat oil in a pan and put dry red chilies, chana dal, mustard seeds and curry leaves. Add the chopped onion mixture and salt. Mix gently and cover the pan and cook for 5-10 minutes on low flame.

Remove from the flame and serve hot with rice or chappati

Snake gourd [Padavalanaga] Thoran

Padavalanga Thoran

Ingredients for Snake Gourd Thorn

Snake Gourd [padavalanga] – 250 gms [peel and cut into small pieces]

Moog Dal – 1/4 cup

Oil – 2 tbsp

Coconut – 1/4 cup [grated]

Green Chilli – 3

Onion – 1 [cut into pieces]

Curry Leaves – 1 strand

Turmeric Powder – 1/4 tsp

Mustard seeds – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Dried Red Chilli – 1[split into 2]

Salt to taste

Method of Preparing Snake Gourd Thoran

Heat oil in a pan and put dried chilli, chana dal, urad dal, mustard seeds, curry leaves and fry for 2 minutes.

Add snake gourd pieces, turmeric powder and salt. Mix well and cover the pan and cook for 5—10 minutes on low flame.

Coarsely grind the grated coconut, green chilies and onion pieces in a mixer grinder and add to the snake gourd thorn and mix gently. Cook for another 2 minutes.

Serve hot.

Green Chilli Vattal Recipe

Ingredients for Green Chilli Vattal

Big Green Chilies – 250 gms

Butter M ilk [sour] – 2 cups

Salt to taste

Method of Preparing Green Chilli Vattal

Split the green chilies at one side. Soak the green chilies in salt and butter milk over night.

Remove the green chilies from the butter milk, next day dry it again in the sun light.

Put the green chilies into the same butter milk at night and dry it in the sun light, the next day.

Repeat the process daily until all the butter milk is completely absorbed. Dry the chilies well.

Keep the chilies in airtight jar. When needed they can be fried in hot oil till crisp and served.

Pappad Thoran Recipe

Ingredients for Pappad Thoran

Pappads—10 [fried]

Onion – 1 [chopped]

Green Chilies – 2 [chopped]

Coconut – 1/4 cup [grated]

Chana dal -- Oil – 1 tbsp

Mustard Seeds – 1/4 tsp

Chana Dal – 1 tsp

Dried Red Chilli – 1 [split into 2]

Curry Leaves – 1 strand

Heat oil in a pan and fry dried red chilli, chana dal, mustard seeds, and curry leaves for 2 minutes.

Add chopped onion and green chilies and fry for 2 minutes. Add grated coconut and mix till the water is absorbed.

Add fried crumbed pappad and mix gently.

French Beans with Carrot Thoran Recipe

French Beans with Carrot Thoran

Ingredients for Beans Carrot Thoran

French Beans – 250 gms [chopped]

Carrot – 2 [chopped]

Coconut – 1/4 cup [grated]

Green Chilies – 3

Small Onion – 1

Turmeric Powder – 1/4 tsp

Salt to taste

Oil -- 1 tbsp

Curry Leaves – 1 strand

Mustard Seeds – 1 tsp

Dried Red chilli – 1 [split into 2]

Chana dal – 1 tsp

Urad Dal – 1 tsp

Salt to taste

Method of Preparing French Beans with Carrot Thoran

Heat oil in a pan and add red chilli, chana dal, urad dal, mustard seeds and curry leaves and fry for 2 minutes. Add chopped French beans, chopped carrot, turmeric powder and salt. Mix well and cover the pan with a lid and cook on low flame for 10—15 minutes.

Coarsely grind the grated coconut, green chilies, and small onion. Keep it aside.

Remove the cover and add the coconut mixture and mix gently. Cook for 2 minutes again and serve hot.

Bitter Gourd Pachadi Recipe

Ingredients for Bitter Gourd

Bitter Gourd – 2 [sliced]

Thick Yogurt – 1 cup

Green Chilies – 3

Mustard Seeds – 2 tsp

Coconut – 1/2 cup [grated]

Curry Leaves – 2 springs

Dried Red chilli – 1

Oil – 2 tbsp

Method of Preparing Bitter Gourd Pachadi

Heat oil in a pan and fry the sliced bitter gourd till crisp and remove from the oil.

Ground coarsely grated coconut with green chilies, 1 tsp of mustard seeds, and keep aside.

Heat I tsp of oil in a pan and add dried red chilli, remaining mustard seeds, and curry leaves and fry for 2 minutes. Reduce the flame and add blended yogurt and coconut paste. Keep stirring. Then add the fried bitter gourd slices and salt. Mix well and remove from the fire and serve hot.

Palada Payasam [Kheer] Recipe

Palada payasam is a traditional recipe. Learn how to prepare palada  payasam.

palada payasam

Ingredients for Palada Payasam

Par Boiled Rice – 200 gms

Milk – 3 liter

Coconut Oil – 1 tbsp

Sugar – 1/2 tsp

Banana leaf pieces – as required

Sugar – 600 gms

Cardamom Powder – 1 tsp

Ghee 1 tbsp

Cashew nuts – 5

Raisins – 5

Method of Preparing Palada Payasam

Wash the rice and drain and make rice flour. Add enough water to make semi thick batter. Add 1 tbsp of coconut oil and 1/2 tsp of sugar in it.

Clean the banana leaf pieces and pour the batter in a thin layer evenly. Roll the leaf pieces tightly.

Boil water in a big vessel and steam the flour batter. If it is done, take the steam batter from the leaf and cut into small pieces. Wash well and strain.

Boil the milk well. Add the ada pieces and boil again for 10 minutes on low flame. Add the sugar and continue boiling till its colour changes into light pink in colour.

Heat ghee in a pan and fry the cashew nuts and raisins and add to the payasam. Mix cardamom powder and serve.

Parippu payasam [Green Dal Kheer]

Parippu payasam is a authentic recipe of Kerala. The combination of coconut milk and jaggery is very delicious. Learn how to prepare Parippu Payasam in this Vishu

Parippu payasam

Ingredients for the parippu payasam

Moog dal [Green Gram] – 1 cup

Jaggery – 250 gms

Ghee -- 1 tbsp

Coconut Milk from 2 Coconuts

Dry Fruit – Few Cashew Nuts and Raisins

Cardamom Powder – 1/2 tsp

Method of Preparing Parippu Payasam

Fry the 1/2 cup of moog dal lightly.

Fry the remaining moog dal until golden brown. Mix the dal each other.

1) Squeeze out 1/4 cup of milk from the grated coconut without adding water.

2) Squeeze out 1 1/2 cup of milk from the grated coconut by adding little water.

3) Squeeze out 1 cup of milk from the grated coconut by adding more water.

Add the fried dal in to the 3rd coconut milk and boil on low flame for 10 minutes. Add 2nd coconut milk and cook till the dal is done. Add jiggery and cook till payasam become thick,

Remove from the flame and add the 1st coconut milk. Heat the ghee in a pan and fry the cashew nut and raisins and add to the paysam. Serve hot

Pal payasam [Milk Kheer] Recipe

Pal Payasam is a traditional recipe of Kerala . Just try and enjoy

Pal Payasam

Ingredients for Pal Payasam

Milk – 3 l

Rice – 12 cup

Sugar – 700 gms

Cardamom powder – 1/2 tsp

Method of Preparing Pal payasam

Boil the milk for10 minutes. Add the rice and cook till the rice is done. Add sugar, mix well and cook again till the payasam bcome light pink in colour.

Remove from the fire and add cardamom powder and serve

Kayavaruthathu [Banana Chips] Recipe

Kaya varuthathu [banana chips] is a special chips of Kerala. It has very important role in every sadya[feast].

It is very delicious. Learn how to prepare Kaya varuthathu in this Vishu.

Kayavaruthathu [Banana Chips]

Ingredients for Banana Chips

Raw Banana – 1

Turmeric Powder – 1/4 tsp

Salt to taste

Coconut Oil – 200 gms

Method of  Preparing Banana Chips

Peel the banana and cut into slice into thin round slices. Mix the salt and turmeric powder into little water and keep aside.

Heat oil in a pan and add banana slices into the hot oil and fry. When it is almost done add the salt turmeric water and fry again till the chips become crisp.

Manga Curry [Mango Pickle –1]

Ingredients for Mango Pickle

Mango [sour] – 1 [Cut into very small pieces]

Turmeric Powder – 1 pinch

Red Chilli Powder – 1 tsp

Gingelly Oil – 2 tbsp

Salt to taste

Fenugreek Seeds – 1/2 tsp [roasted and powdered]

Asafoetida – 1 pinch

Method of Preparing Mango pickle

Mix the mango pieces w3ith salt and turmeric powder and keep aside.

Heat the gingelly oil slightly. And add the fenugreek powder, red chili powder and asafoetida.

Pineapple Pachadi Recipe

Pineapple Pachadi si a simple and delicious pachadi. Learn how to prepare pineapple pachadi in this easy way.


Ingredients for Pineapple Pachadi

Pineapple – 2 cups [peel and cut into cubes]

Turmeric powder – 1/4 tsp

Salt to taste

Coconut—1/2 cup [grated]

Mustard seeds – 1 1/2 tsp

Red chilli powder – 1 tsp

Oil – 2 tsp

Dried Red chilies – 1[cut into pieces]

Curry Leaves – 1 strand

Method of Preparing Pineapple Pachady

Boil the pine apple cubes with turmeric powder, red chili powder and salt.

Grind the grated coconut and 1/2 tsp of mustard seeds by adding little water and add to the pineapple pachady.
Cook again on low flame till the gravy become thick. Remove from the fire and keep aside.

Heat oil in a pan and add dried red chilli, remaining mustard seeds and curry leaves and fry for 2 minutes and add to the pineapple pachadi.
 Mix well and serve hot.

Potato Stew Recipe

Potato stew is a traditional recipe. It is very delicious and it is a coconut milk based dish.

POTATO STEW

Ingredients of Potato stew

Potatoes – 4 [peel and cut into cubes]

Onions – 2 [peel and cut into pieces]

Green Chilies – 6 [split into 2]

Ginger – 1 piece [chopped]

Coconut – 2 cups [grated]

Salt to taste

Curry Leaves – 3 strands

Coconut Oil – 1 tbsp

Method of Preparing Potato Stew

1) Squeeze out 1/4 cup of milk from the grated coconut without adding water.

2) Squeeze out 1/2 cup of mill from the grated coconut by adding little water.

3) Squeeze out 1 cup of milk from the grated coconut by adding more water.

Boil the potatoes, onions, green chilies, ginger, few curry leaves and salt in 3rd coconut milk, on low flame. When it done add the 2nd coconut milk. Cook again till the gravy becomes thick.

Remove from the fire and add the thick 1st coconut milk and mix well. Then add the coconut oil and fresh curry leaves. Serve hot.

Cabbage Thoran Recipe

Ingredients of Thoran

Cabbage – 250 gms [chopped]

Turmeric powder – 1/4 tsp

Coconut – 2 tbsp [grated]

Green chilies – 3

Oil – 1 tbsp

Mustard Seeds – 1 tsp

Dried Red Chilies – 2

Curry Leaves – 1 Strand

Method of Preparing Thorn

Heat oil in a pan and add dried red chilies, mustard seeds, curry leaves and fry for 2 minutes. Add chopped cabbage, turmeric powder and salt. Mix well and cover the pan and cook on low flame for 10—15 minutes.

Crush the grated coconut with green chilies and add to the cooked cabbage and mix well and serve hot.

Mathanga [Pumpkin] Elessery Recipe

Mathanga elessery is a popular recipe of Kerala. Learn how to prepare elessery in this Vishu

Elessery

Ingredients of Elessery

Pumpkin – 250 gms [peel and cut into cubes]

Chana dal [Bengal gram] – 1/2 cup [soak in water for 20 minutes]

Turmeric Powder – 1/4 tsp

Red Chilli powder – 1 tsp

Cumin Seeds – 1/2 tsp

Coconut – 1 Cup

Salt to taste

Oil – 2 tbsp

Mustard Seeds – 1 tsp

Dried Red Chilies – 2 [split into 2]

Curry Leaves – 1 strand

Method of Preparing Elesserry

Cook the chana dal in pressure cooker. Boil the pumpkin cubes with turmeric powder, red chilli powder and salt.

Grind the 1/2 cup of coconut with cumin seeds and add to the boiled pumpkin and cook for 5 minutes.

Heat oil in a pan and add dried red chilies, mustard seeds, curry leaves and 1/2 cup of grated coconut and fry, till the coconut become golden brown and add to the ellessery and mix well. Serve hot

Kuttu Curry Recipe

Kuttu curry is a popular recipe of Kerala . It is a authentic recipe of Kerala, try and enjoy




Ingredients for Kuttu curry

Kala Chana – 1/2 cup [soak in water over night]

Raw Banana – 1 [Peel and cut into cubes]

Turmeric Powder -- 1/4 tsp

Green chilies – 2

Red chilli powder – 1/2 tsp

Cumin Seeds – 1 tsp

Coconut – 1/2 cup [grated]

Oil – 2 tbsp

Dried Red Chilies – 2 [split into 2]

Mustard Seeds – 1 tsp

Curry Leaves

Salt to taste

Method of Preparing Kuttu Curry

Cook the kala chana in pressure cooker. Boil the banana pieces in little water with turmeric powder, red chilli powder and salt. Mix the cooked kala chana and cooked raw banana.

Grind the 1/4 cup of coconut with cumin seeds and green chilies and add to the kala chana mixture. Cook for 5 minutes

Heat oil in a pan and put red chilies, mustard seeds, curry leaves and remaining grated coconut and fry till the coconut become golden brown and mix to the kuttu curry

Olan Recipe

Olan is a popular recipe of Kerala.It is a trditional recipe of Kerala


Ingredients for Olan

Pumpkin – 50 gms [peel and cut into cubes]

Ash gourd – 100 gms [peel and cut into cubes]

Red Gram Dal – 2 tbsp

Green Chilies – 5 [cut into pieces]

Coconut – 1 cup [grated]

Coconut Oil – 2 tbsp

Curry Leaves – 2 strands

Salt to taste

Method of Preparing Olan

Squeeze out 1/4 cup of the milk from the grated coconut without adding water. Take one more cup of milk from the coconut by adding little warm water.

Cook the red gram dal in pressure cooker. Cook the vegetables with salt and green chilies.

Mix the cooked red gram dal and cooked vegetables. Add 1 cup coconut milk and boil, when it becomes thick, add 1/4 cup of thick coconut milk. Cook again for 2 minutes.

Remove from the fire and add coconut oil and fresh curry leaves and serve.

Parippu Curry Recipe

Ingredients for Parippu Curry

Lentils [green gram] – 1 cup

Turmeric powder – 1/4 tsp

Ghee – 2 tsp

Salt to taste

Water – 3 cups

Method of Preparing Parippu Curry

Heat the pan and fry the green gram for two minutes. Add 3 cups of water and turmeric powder and cook on low flame. When the lentil is cooked well add salt and ghee.

Mix well and remove from the fire.

Kalan Recipe[ Vegetables in Butter Milk]

Kalan [Vegetables in Butter Milk

Ingredients for Kalan

Yam – 100 gms

Raw Banana – 1

Green Chilies – 3

Cumin Seeds – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1 tsp

Water – 1 cup

Yogurt – 1/2 cup

Coconut – 1/2 cup [grated]

Fenugreek Seeds – 1 tsp

Dried Red Chilies – 2 [split into 2]

Mustard Seeds – 1 tsp

Curry Leaves – 2 strands

Method of Preparing Kalan

Dissolve the pepper powder in 1/2 of water and strain it through a clean cloth.

Grind the grated coconut with cumin seeds, green chilies to a smooth paste. Keep aside.

Cook the yam and raw banana pieces with turmeric powder, salt and pepper water. When it done, or the water dries, add the blended yogurt and mix well. Cook on low flame until the curd become thick. Add the coconut paste and mix well. Cook for another 2 minutes.

Remove from the flame and season with dried red chilies, fenugreek seeds, mustard seeds and curry leaves.

Sarkarauppery or Sarkara puratty[Fried Banana Chips in Jaggery]

sarkarapuratty

Ingredients for Sarkarauppery

Raw Banana –1

Coconut Oil – 100 gms

Dried Ginger Powder – 1 tsp

Ghee 1 tsp

Water – ¼ cup

Method of Preparing sarkarapuratty

Peel the raw banana and split into two pieces and cut into ¼ inch thick pieces. Heat oil in a pan and fry the banana pieces

Mix the jiggery with water and boil. Remove from the fire when it becomes thick.

Add dried ginger powder and fried banana pieces into the jiggery syrup.

Keep stirring till the banana pieces separate.

Avial Recipe [Mixed Vegetable In Yogurt]

AVIAL

Ingredients for Avial

Drumstick —1 [cut into lengthy pieces]

Cucumber – 1 cup [peel and cut into lengthy piece]

Pumpkin – 1 cup [peel and cut into lengthy pieces]

Snake gourd— ½ cup [peel and cut into lengthy pieces]

Yam – ½ cup [peel and cut into lengthy pieces]

Raw Banana – ½ cup [peel and cut into lengthy pieces]

Carrot – 1 [peel and cut into lengthy pieces]

French beans – ½ cup [clean and cut into lengthy piece]

Cow beans – ½ cup [clean and cut into lengthy pieces]

Turmeric powder – ¼ tsp

Coconut – 1 cup [grated]

Yogurt – 1 cup [for sour]

Cumin seeds – 1 tsp

Green chilies – 8

Salt to taste

Curry leaves – 3 strands

Coconut Oil – 3 tbsp

Method of Preparing Avial

Grind the grated coconut, cumin seeds, and green chilies and keep it aside.

Clean and wash the vegetables. Cook the vegetables in a covered thick bottomed pan with salt and turmeric powder. Do not add water. W hen it is done Add yogurt and mix slowly.

After 2 minutes, add coconut paste and mix slowly. Cook 3-- 5 minutes or the gravy become dry. Remove from the fire, and add coconut oil and fresh curry leaves.

Sambar Recipe [Small Onion]

Saambar

Ingredients for Sambar

Pigeon Peas [Tuvar Dal] – 1 cup

Turmeric powder – ¼ tsp

Tamarind – the size of lemon

Green Chilies – 2

Small Onions – ½ k g

Water – 5 cups

Salt to taste

For The Masala

Oil – 1 tbsp

Fenugreek Seeds – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Asafoetida -- ¼ tsp

Red Chilies – 5

Few Curry Leaves

Coriander Seeds – 2 tbsp

Coconut – 2 tbsp [grated]

For The Seasoning

Oil – 1 tbsp

Red Chilies – 2 [cut into two pieces]

Mustard Seeds – 1 tsp

Curry Leaves – 1 strand

Coriander Leaves – few Sprigs

Method Of  Preparing Sambar Masala

Heat oil in a pan and fry fenugreek seeds, curry leaves, urad dal and chana dal and fry for 2 minutes. Add grated coconut and mix well. Add coriander seeds and red chilies and fry until coriander seeds will splutter.

Grind all the fried ingredients by adding little water.

Method of Preparing Sambar

Cook the pigeon peas [tuvar dal] with turmeric powder in 3 cups of water in a pressure cooker. Soak tamarind in ½ cup of water.

Cook onion and green chilies in 2 cups of water. Add salt to taste. When they are cooked, strain and pour tamarind juice and cook for 5 minutes. Add cooked pigeon peas [tuvar dal].

Add sambar masala and allow to boil for 10 minutes on low flame. Remove from the fire.

Heat oil in a pan and put red chilies, mustard seeds and curry leaves and fry for 2 minutes. Pour this seasoning to the sambar. Garnish with coriander leaves.

Pulinchi [Tamarind Chutney] Recipe

Pulinchi [Tamarind chutney] is a authentic recipe of Kerala. It is a popular recipe of every sadya.

Pulinchi

Ingredients for Pulinchi

Thick Tamarind Juice –1 cup

Jaggery – 100 gms

Salt to taste

Oil – 2 tbsp

Ginger – 1 piece

Green Chilies – 8 [chopped]

Red Chillies -- 2 [cut into pieces]

Mustard Seeds – 1 tsp

Curry Leaves – 1 strand

Method of Preparing Pulinchi

Boil the tamarind juice with salt for 10 minutes on low flame. Add jiggery and cook for another 10—15 minutes. Stir it continuously until gravy become thick. Remove from the flame ad keep aside.

Heat oil in a pan and put red chilies, mustard seeds, curry leaves and fry for 2 minutes. Add chopped ginger and chopped green chilies and fry for 5 minutes and mix into the tamarind chutney.

Keep aside to cool and fill in glass jar.

Vdukapuli Naranga Pickle [white]

Vadukappuli Naranga

Ingredients for Vadukapuli Naranga Pickle

Vadukapuli Naranga – 1 [cut into small pieces]

Green Chilies -- 10 [chopped]

Ginger – 1 piece [chopped]

Salt to taste

Method of Preparing vadukapuli Naranga

Mix the all ingredients together and fill in a glass jar. After 3 days you can use it.

Vadukapuli Naranga Pickle [Big Lemon] -- Red

Vadukapuli Naranga is a traditional Kerala Pickle recipe. Learn how to prepare vadukapuli naranga red in color.

VADUKAPULI NARANGA PICKLE

Ingredients For Vadukapuli Naranga

Vadukapuli Naranga --1 [cut into small pieces]
Ginger -- 50 gms [chopped]
Green Chillies -- 8 [chopped]
Red Chilli powder -- 1 tsp
Asafoetida -- 1/4 tsp
Salt to taste
Mustard seeds  -- 1tsp
Red chillies -- 2
Curry leaves -- 1 strand
Gingelly oil --2 tsp

Method O preparing Vadukapuli Naranga Pickle

Mix vadukapuli naranga pieces, chopped ginger, chopped green chilies, red chilli powder and salt and keep aside.
Heat oil in a pan and put mustard seeds, red chillies,  asafoetida and curry leaves and fry for a minute and pour into vadukapuli naranga mixture.
Mix well and fill in a glass jar.  After 3 days you can use the pickle.

Inchi Thyer [Ginger In Yogurt]

Inchi Thyer is a important recipe in Kerala sadya. It is very simple and easy recipe.

INCHI THYER 

Ingredients for Inchi Thyer

Yogurt -- 1 cup
Ginger -- 1 piece [chopped]
Green chillies -- 3 [chopped]
Salt to taste

Method Of  Preparing Inchi Thyer

Blend the yougurt with salt and add chopped ginger and chopped green chillies. Mix well and serve.