Pazha Pradhaman

Pazha Pradhaman

Onam Sadya is not complete without payasam/pradhaman

This is Kerala's specialty sweet dish.We use  netranpazham with jaggery and coconut milk to prepare this pradhaman

Ingredients

• Netranpazham.........................2
• Powdered jaggery...................2cups
• Coconut..................................1
• Cardamom Powder.................1tsp
• Thin coconut pieces.................1/4 cup
• Ghee.......................................1tbsp

Method

• Steam the netranpazham, remove the skin and mash them.
• Grate the coconut and extract  the cream without adding water.
• Add one cup of  water and extract the  first cup of milk  . .
• Add one  more cup water  and extract  the second milk and keep.
• 
  
• Heat a thick tawa, add ghee netranpazham and jaggery.
• Cook stirring till the mix come away from its sides.
• Keep in low flame add the second of coconut milk and stir.
• Slowly add the first extract of coconut milk.
• Lastly add the cream and remove from the flame.
• It should not boil.Fry the coconut pieces in ghee till brown.Add to the pradhaman.
• Sprinkle the cardamom powder..

Puttu and Kadala Curry

This is the popular breakfast of Kerala people. 
Ingredients

Rice Flour...............1 cup
Grated Coconut.........1 cup
Warm Water.............1/2 cup
Salt to Taste

Puttu and Kadala Curry

Method

Roast the rice flour for 5 minutes.Mix rice flour and salt by sprinkling warm water keep mixing with hands.
The entire flour has to be wet.
( you can get ready made puttu rice flour at Indian stores)

Keep water in the bottom of puttu vessel.Take the puttu mould add 1 tsp of coconut first followed by4 tsp of rice flour then again 2 tsp of coconut. Keep layering to fill the mould.Close the lid

Keep the vessel on the gas . When the water boils the steam goes inside and cook the flour. Keep up to 4 minutes.take the vessel in hand . Use a skewer(it comes with the vessel) and push the dish out of the mould.
Eat the puttu hot with kadala curry.

Kadala curry 

Brown Chick peas.......1 cup
Tamarind Paste............1 tsp
Coconut......................3 tbsp
Red Chili.......................3
Coriander Seeds...........2 tsp
Chana Dhal......................1tsp
Turmeric Powder......1/2 tsp
Curry leaves..............few
Tomato ....................1
Onion .........................1
Salt to taste

Method

Soak the chick peas over night.Chop the tomato and onion. 

Fry the chili, coriander seeds and chana dal.Grind this with coconut and keep.

Cook the chick peas with salt .Add turmeric powder, tamarind paste,tomato and onion, 

Let it boil. When everything is cooked add the ground paste and curry leaves,
Eat hot puttu with this kadala curry.

Thalakam for Thiruvathira Kali

Thiruvathira Festival

(On 22nd Decmber 2010)

Thalakam

This  thalakam is a unique combination of sweet upma and spicy  sambar like one gravy with lots of vegetables. My mother makes this combination on Thiruv

Lord Shiva

athira Day.(Arudra Darshan).

Devotees go to the Shiva temple early in the morning 

Ingredients

• Yellow Pumpkin.......................................100 gms
• Chenai(yam)............................................50 gms
• Cheppangkizhangu(colacassia roots) ........6
• Avarakkai................................................50 gms
• White Pumpkin........................................50 gms
• Yellow Pumpkin.......................................100 gms
• Sweet Potato ..........................................2
• Drum Stick..............................................1
• Vendakkai/Okra......................................50 gms
• Carrot.....................................................1
• Tamarind.................................................1 lemon size
• Powdered Jaggery...................................3 tsp
• Mustard Seeds........................................1 tsp
• Urad dhal................................................2 tsp
• Salt to Taste
•  

Thiruvathira Kali

Thalakam

Method

• Masala
• Red Chili......... .............6
• Urad Dhal.....................3 tsp
• Tur Dhal........................3 tsp
• Raw Rice.......................3 tsp
• Chana Dhal (spiltgram)...3 tsp
• Sesame Seeds ...............2 tsp
• Grated Coconut..............1cup
• Curry leaves...................few
• Oil ..............................3 tsp

• 
  
• Fry the above ingredients with oil till they become red in colour.
• Roast the sesame seeds with out oil.
• Grind all together into a thick paste.

Method

• Cut the vegetables into big pieces. 
• Soak the tamarind in water and remove the tamarind juice. 
• Boil the vegetables with tamarind water, turmeric powder and salt.
• When the vegetables are cooked add the ground paste , jaggeryand mix well.

Sprouted Moong Dhal Bhaji

Sprouted Pasiparippu  curry

• Moong Dhal (Whole).........1 cup
• Green Chili.........................4
• Onion............................5
• Red Chili Powder..........1tsp
• Dhania Powder..............1tsp
• Jeera Powder..................1tsp
• Tamarind..Paste..............1tsp.
• Salt to Taste.

Method

• Soak the moong dhal for over night
• Strain, tie it in a cloth Allow to sprout.
• Cut the onion into pieces and slit the green chilies.
• Heat a pan with oil  add jeera, onion and chilies and fry till light brown color.
• Add sprouted dhal, tamarind paste,salt and other spices.
• Cook for about 10 minutes.Sprinkle coriander leaves.