Aviyal

Aviyal is a favorite food of Kerala and Tamil Nadu. It is a dish with all vegetables with coconut and green chilies. It is one of the dish in all festive occasions.




Ingredients
Cut Beans                     1 packet
Capsicum                       1
Potato                             2
Cut Drumstick                  6
Carrot                               2
Grated Coconut                1cup
Green Chili                       5
Curd                             half cup or(you can use tamarind paste 1 tsp)
Coconut Oil                   2 tsp
Turmeric                      1/2 tsp
Few Curry Leaves
Salt to Taste
Method.

Cut capsicum, potato and carrot in julienne (long) pieces to about 2". 

Boil all the vegetables(capsicum, potato, carrot, cut beans, drumstick)with little water.

Add turmeric, tamarind (use two tbsp. yogurt instead of tamarind) and salt. Do not add more water

Grind the coconut and green chilies coarsely.

When the vegetables are cooked, add the ground coconut and curd. 

Mix it well . It should be thick. 

Add curry leaves and coconut oil. (If available, you can add raw banana, yam or snake gourd)

Tomato Rasam

Prepare Time          5min
Cook Time             10 min
Serve                      5

Ingredients

Tomato Rasam

Cooked Dhal              1cup
Ripe Tomatoes              3
Rasam Powder              2tsp
Tamarind Paste             1/2 tsp
Asafoetida                     small piece
Curry Leaves                   few
Coriander Leaves            few
Ginger                           small piece
Jeera                            1/2tsp
Green Chili                   2
Salt to taste.
Method
Boil the tomatoes, grind coarsely tomato, curry leaves and ginger.
Heat a pan with water add tamarind paste, rasam powder, asafetida turmeric and salt.
Boil till the raw tamarind smell goes.
Add the tomato water to the rasam.
Sprinkle coriander leaves and heat rasam forms frothy layer at the top
Heat a pan with oil add mustard seeds, jeera and silted green chili.
Remove from the heat and serve with rice, pappadam and curry.

Vazhakai Podimas

Vazhakai Podimas

• Prepare Time........................5 min
• Cook Time............................10 min
• Serve.......................................4

Ingredients

• Raw Banana........................6
• Grated Coconut...................half cup
• Green Chilies,......................5
• Chopped Ginger..................2 tsp
• Curry Leaves.......................few
• Salt .....................................to taste
• Mustard Seeds....................1 tsp
• White Dhal (Urad Dhal).......2 tsp


See Kid-Friendly Halloween Desserts

Method

• Boil the bananas . When the colour of the banana skin becomes black remove the skin and grate it in grater.
• Mix the coconut and chillies in a blender (only one round).
• Heat a pan with oil add mustard seeds, urad dhal and curry leaves.
• When the mustard splutters add the grated banana and coconut. Mix it well.
• This is a side dish for sambar rice or rasam rice.

Ada Pradhaman

Prepare Time                     15 min
Cook Time                         20 min
Serve                                  6

Ingredients For ada
Fresh Rice Powder                    200gms
Sugar                                        1/2 cup              
Ghee                                       1tsp
Small Plantain Leaves             6   
Method
Place the  plantain leaves directly on the gas and make them tender.
Add rice flour, sugar and ghee make a dough not too thick not too thin.
Sprinkle the dough with your hand on the leaves.
Roll the leaves and tie them both sides with thread.
Drop them in boiling water for 20 minutes.
Remove them and put them in cold water and keep them in strainer.
Cut the Adas into small.pieces
(You can buy in Indian stores)
Ada Pradhaman

Ingredients

Ada              1cup 
Jaggery                        1/2 kilo
Coconut                          2
Cardamom Powder            1tsp
Coconut Pieces            2tbsp
Cashew Nuts                 2tbsp.
Method

Grate the coconut and extract the milk Melt the jaggery
Fry the adas by adding ghee for few minutes.
Add the jaggery to the adas and boil for ten minutes.
Add the coconut milk and mix it well.
When the  mixture is about to boil, remove from the flame.
Add cardamom powder and roasted cashew nuts and coconut pieces.

Chakka koottu (Jack Fruit Curry)

Prepare time          10 min
Cook Time              20 min
Serve                      5

Ingredients

Chakka Koottu

Chakka pieces                  2 cups
Grated Coconut                1cup
Red Chili                          2
Turmeric Powder            1/2 tsp
Cumin seeds                    1tsp
Rice                                1tsp
Mustard Seeds               1tsp
Urad Dhal                       2 tsp
Curry Leaves                   few
Salt to taste.
Method
Cut the chakka pieces into small.
Heat a pan with water add the chakka pieces.
Add turmeric and salt, cook till it becomes tender.
Grind the coconut,chili cumin seed and rice into a paste.
Heat a pan with oil, add mustard, 2 tsp coconut, urad dhal and curry leaves.
When mustard  crackles add to the koottu and mix well.

Navaratri Naivedyam Bonda

Ulundu Bonda

Bonda

Ingredients

Urad dhal                            1 cup
Green Chili                         1
Coconut Flakes                 2  tbsp.
Black Pepper corns            1 tsp
Rice Flour                            1 tbsp.
Curry leaves                       few
Salt to Taste
Method

Grind the urad dhal, chili and salt into a fine paste with little water.
Add pepper and coconut and mix well.
Heat a pan with oil.
Take little batter make a ball and drop in the hot oil
Fry them golden brown.
I make this for Navaratri as prasadam.

Chakka Eriseri(Traditional Jack Fruit Curry)

Chakka Eriseri(Traditional Jack Fruit Curry)

Chakka Koottu

Prepare Time                  10min         
Cook time                         10 min
Serve                                5
 Ingredients
Chakka                            1/2 kg
Grated Coco                   1 cup
Red Chilies                      2
Jeera(Cumin Seeds         1/2 tsp

For Seasoning

Grated Coconut.              2tbsp

Mustard Seeds                1tsp
Jeera(Cumin Seeds.)      1/2 tsp
Curry Leaves few
Method

(Raw) jack fruit seed is removed from the thin outer part of chakka.  

Cut these into small pieces. Boil 3cups of water adding chakka pieces and turmeric and salt.

Grind the grated coconut. chili and jeera,  

When the chakka is cooked add the ground paste and stir it well.

Heat a pan with little oil, add grated coconut, mustard seeds jeera and curry leaves. 

When the coconut become red add to the chakka eriseri. This curry is very tasty.

Serve with rice.

I tried with the frozen raw jack fruit and the chakka eriseri came out very well..

Olan

Olan

Olan is a Kerala recipe. It is very simple recipe. This is one of the curries for festival days in Kerala.

• Prepare Time.......................10 min
• Cook time..............................10 min
• Serve.....................................4
• Ingredients

Olan

• White Pumpkin.(Elavan)Chopped into pieces)...........1cup
• Yellow pumpkin.(Mathan)Chopped into pieces).........1cup
• Black Eyed Peas (van Payaru)...................................1/2 cup
• Green Chilies(Slit).....................................................4
• Grated Coconut........................................................1/2cup
• Coconut Oil..............................................................1tbsp
• Curry Leaves............................................................few
• Salt to taste

Method

• Soak the black eyed peas into water for 5 hours.
• Extract coconut milk by grinding the grated coconut. (half cup thick milk and half cup thin milk)
• Boil the vegetables and black eyed peas with thin milk. 
• When the vegetables are cooked add salt and thick coconut milk,coconut oil and curry leaves.
• Mix well. 

Elevan Pachadi ( White Pumpkin Raita)

Pachadi is an important element of the Sadya and festive occasions (Vishu, Onam, wedding)

 Ingredients

• Chopped White Pumpkin....................1 cup
• Yogurt................................................1 cup
• Mustard seeds....................................1 tsp
• Red Chili............................................1
• Grated Coconut...................................1/2 cup
• Green Chili.............................................2

Method

• Boil little water and add the eleven pieces and salt. Remove the water.
• Grind the  grated coconut with one chili and half tsp mustard seeds.
• Add this with yogurt and cooked eleven pieces.
• Heat a pan with ad mustard seeds and broken chili.
• When it splutters add to the yogurt with cooked eleven pieces.
• 
  

Potato Bajjias

• Prepare Time...10 min
• Cook Time.......10
• Serve.................5

Potato Bhajjias

Ingredients

• Begal Gram flour.(Besan)......................... 1cup
• Rice Flour.................................................1tsp
• Red Chili Powder......................................1tsp
• Asafetida...................................................a pinch
• Salt to Taste

Method

• Mix the flours chili, asafetida, salt with little water make a thick batter
• Slice the potao thin
• Heat a pan with oil, dip the potato slice in the batter and drop in the oil.
• Deep fry them till golden
• Serve with chutney