Mix together mango ,green chilly, Sugar ,salt, coconut paste and crushed mustard seeds in a microwave safe bowl.
Microwave on 100% power for 4 minutes.
Add yoghurt and mix well.
Take another microwave safe bowl,add oil,mustard seeds,chopped onion and curry leaves.Microwave on 100 % power for 1.5-2 minutes.Add dry red chilly and mix well.Pour it over the pachadi.
1.Chena (elephant yam)-1cup(cubed) Raw Banana-1(cubed) 2.Black chickpeas(soaked overnight)-1/2cup 3.Turmeric powder-1/4tsp Pepper powder-1tsp Jaggery-20gms Salt 4.Shredded coconut-1/3cup Cumin seeds-1/2tsp 5.Coconut oil-1tbsp Mustard seeds-1tsp Urad dal-1tsp Dry red chilly-2 Pearl onion(chopped)-1tsp Curry leaves-2springs 6.Shredded coconut-1/3cup
Pressure cook chickpeas with 1 cup water and salt
To this add cubed yam ,banana,turmeric powder,pepper powder,jaggery and salt.Add water if needed.cook it again for 2 whistles.
Grind together coconut and cumin seeds to a smooth paste with little water.
Pour coconut mixture into the curry.Adjust salt and cook till the required consistency is reached.
Heat oil in a pan and splutter mustard seeds and urad dal.Fry chopped pearl onion,dry red chilly and curry leaves.Add 1/3cup shredded coconut and roast it until brown color.Add this over the koottu curry and mix well.
Cook banana with turmeric powder,chilly powder,salt and 1/2cup water.
Coarsely grind coconut with cumin seeds and garlic.
Heat oil in a pan and sputter mustard seeds.Fry dry red chilly and curry leaves.Add cooked banana,cooked green gram and ground coconut.
Cook covered on low flame for a minute.Then open it and simmer it until it is dry and separated from another.
Serve hot with rice.
1.Pumpkin(mathanga)-2cups(Cut in to cubes) Turmeric powder-1/2tsp Chilly powder-1/2tsp Salt 2.Vanpayar(red gram)-1/4cup soaked over night(optional) 3.Coconut-1/2cup Cumin seeds-1tsp Garlic-2 4.Coconut oil-2tsp Mustard seeds-1/2tsp Cumin seeds-1/2tsp Dry red chilly-2 Chopped shallots-1tsp Coconut-1/3cup Curry leaves.
Cook red gram(vanpayar) in a pressure cooker along with turmeric powder,chilly powder ,salt and 1cup water.
Add cubed pumpkin to the cooked red gram.(Add water if needed).Cook it again in a pressure cooker for 1 whistle.
Grind together coconut, cumin seeds and garlic.
Add ground mixture in to the cooked pumpkin and mix well. Cook until desired consistency is reached.
Heat 2tsp oil in a pan and splutter mustard seeds and cumin seeds. Add red chilies curry leaves shallots and grated coconut .Fry till golden brown. Add this to the curry and mix well.
1.Pineapple(chopped)-1 Banana(chopped)-1 Cashew nuts-1/4cup Chilly Powder-1tsp Sugar-2tsp Salt 2.Coconut-1/2cup Crushed Mustard seeds-1tsp 3.Green grapes-3/4cup 4.Coconut oil-2tsp Mustard seeds-1tsp Pearl onion(chopped)-2 Dry red chilly-2 Curry leaves
1. Cook pineapple banana,cashew nuts, chilly powder, sugar & salt. 2. Grind coconut into a smooth paste. 3. Add coconut paste and crushed mustard seeds in to the pineapple mix. 4. It become a thick consistency,add grapes and remove from fire. 5.Heat coconut oil in a pan and add mustard seeds.When they splutter add pearl onions,red chillies and curry leaves and fry it for a minute. Remove from heat and pour it over the Pachadi.
1.Tender jack fruit-250gms 2.Cooked green gram-1/2cup 3.Salt 4.Coconut-1/2cup Turmeric powder-1/2tsp Chilly powder-1/2tsp Green pepper corns-1-2tsp Cumin seeds-1tsp Garlic cloves-3 5.Coconut oil-1tsp Mustard seeds-1tsp Dry red chilly-3 Curry leaves-2springs
Cut tender jack fruit into 1 inch square pieces.Steam them for about 10 minutes.Shred the pieces using a food processor.
Crush together coconut, turmeric powder, chilly powder, green pepper corns, garlic and cumin seeds.
Heat 1 tbsp oil in a pan and splutter mustard seeds.Fry dry red chilly and curry leaves.Add Shredded jack fruit, coconut ,cooked green gram and salt and mix well.Cover and cook on low heat for about 5 minutes.
1.Moong dal(cherupayar parippu)-1 cup
(green/yellow)
Turmeric powder-1/2tsp
3.Grated coconut-1/2cup
Garlic-2
Cumin seeds-1/2tsp
4.Ghee-2tsp
Dry red chilly-2
Mustard seeds-1tsp
Pearl onion (chopped)-1tsp
Pressure cook dal with turmeric powder and salt.
Grind coconut in to a fine paste with cumin seeds and garlic.
Add ground paste in to the cooked dal.Cook again for 3-5 minutes.
Heat ghee in a pan and splutter mustard seeds. Add chopped small onion, curry leaves and dry red chilli. Fry till onion becomes golden brown. Pour it over the cooked dal.
Serve with rice pappadam &ghee
SAMBAR
1.Thuvara parippu (red gram)-1/2cup
2.Vegetables;
Kunjulli(pearl onions)-1cup
Potato-1
Carrot-1
Pachakaya(raw banana)-1 small
Cucumber-1/2cup
Tomatos-2
Drum stick(muringakaya)-2
Green chilly-5
Lady's finger-4-5
3.Turmeric powder-1/2tsp
Chilly powder-1tsp
Coriander powder-2tsp
Sambar powder-1tsp
Asafoetida powder-1/4tsp
Salt
4.Coconut oil-3tsp
Pearl onion(chopped)2tsp
Mustard seeds
Curry leaves.
Cook dal in a pressure cooker along with turmeric powder,salt and 1cup water.
Add cubed vegetables to the cooked dal.(Add water if needed).Cook it again in a pressure cooker for 1 whistle.
Heat oil in a pan and splutter mustard seeds.Add chopped onions and saute till they become golden in color.Add turmeric powder,chilly powder,sambar powder and corriander powder.Saute till the raw smell goes.
Add cooked vegetables and stir well.
Add tamarind water and asafoetida powder.
Adjust salt and cook till the required consistancy is reached.
MABAZHA PULISSERY
Ripe mango-2
Green chilly-3
Turmeric powder-1tsp
Sugar-1tsp (optional)
Salt
Curd-1cup
Fenugreek powder-1/4tsp
Grated coconut-1cup
Cumin seeds-1tsp
For seasoning
Dry red chilly-2
Pearl onions (chopped)-2
Mustard seeds
Curry leaves
Remove the skin of mangoes and cook with 2cups water, green chilly, turmeric powder, salt and sugar.
Grind coconut with cumin seeds and 1/3cup water.
Add this paste to the cooked mangoes and mix well.
It starts boiling add curd and mix well.
Add fenugreek powder and remove from heat.
Heat 1tsp coconut oil in a pan and splutter mustard seeds.
Fry curry leaves, dryred chilly and chopped onions.
1. Cook grated pineapple with chopped green chilly, sugar & salt.
2. Grind coconut with cumin seeds to a smooth paste.
3. Add coconut paste and crushed mustard seeds in to the pineapple.
4. It become a thick consistency, remove from fire.
5. Add yoghurt and mix well.
6. season with chopped shallots, mustard and curry leaves.
1.Cook grated beetroot with chopped green chilly & salt.
2.Grind coconut with cumin seeds to a smooth paste.
3.Add coconut paste and crushed mustard seeds in to the beetroot.
4.It become a thick consistency, remove from fire.
5.Add yoghurt and mix well.
6.season with chopped shallots, mustard seeds and curry leaves
AVIYAL
Yams-1cup
Drumsticks-2
Carrot -1
Raw banana-1big
Cucumber-1/2cup
Snakegourd-1/2cup
Beans-2
green Chilly-5
Raw mango-1 slice
Turmeric Powder – 1/2 tsp
Chilly powder-1/2tsp
Salt
curry leaves
coconut oil-1tbsp
For Grinding:-
Grated Coconut – 1 and 1/2 cup
Cumin Seeds – 1/2 tsp
Pearl Onions(Kunjulli)- 5
Curry Leaves -1/2 sprig
Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
Cut all the vegetables lengthwise of 1/2 inch length.
Place them along with turmeric powder, chilly powder, salt and sufficient water (1/2cup) in a pressure cooker.Cook it for 1 whistle.
Add coconut paste and mix well.Allow all the water to get evaporated.
When done, add the coconut oil and curry leaves and mix well.
Remove from flame and cover the vessel.
CABBAGE THORAN
Cabbage(chopped) - 1 cup
Onion(chopped) - 1 small
ginger(chopped)-1small piece
Green chillies - 6 nos(cut into small pieces)
Grated coconut - ½ cup
Turmeric powder - 1/2 tsp
Coconut oil - As reqd
Urad dal-1tbsp
Mustard seeds - 1 tsp
Dry red chillies - 2 nos
Curry leaves - A few
Mix together the finely chopped cabbage, onions,ginger, chillies, grated coconut, turmeric powder and salt.
Heat oil in a pan or a kadai. Add mustard seeds and allow it to splutter.
Then add dry red chillies urad dal,and curry leaves to it.
Add the cabbage mixture into the kadai and allow to cook it on low flame.
OLAN
White pumpkin (elavan)-2cups
Black eyed beans (van payaru)-1/2cup
Green chilly-2
Thin coconut milk-2cups
Thick coconut milk-1/2cup
Coconut oil-1tbsp
Curry leaves-2springs
METHOD
Soak beans in water for 8 hours.
Pressure cook up to 2 whistles.
Add pumpkin, green chilly, thin coconut milk, salt and cook on low fire.
When it thickens well, add thick coconut milk and curry leaves.
Bring to boil and remove from fire.
Add coconut oil &curry leaves and mix well.
KADUMANGA(MANGO PICKLE)
Raw mango-1kg
Red chilly powder(Roasted)-1cup
Turmeric powder-1/2tsp
Fenugreek powder-1/4tsp
Asafoetida powder-1/2tsp
Salt
Gingelly oil-4tbsp
Curry leaves
Mustard seeds
Cut mango in to small pieces.
Add salt and keep it aside for 2-4 hours.
Add roasted chilly powder,asafoetida powder and fenugreek powder .Mix well.
Heat oil in a pan and splutter mustard seeds.Add curry leaves and allow it to cool.Mix it with the mango pieces.
VELLA NARANGA
Lemon-1/2kg
Garlic (sliced)-2 pods
Ginger (chopped)-2 inch pieces
Green chilly (small pieces)-10
Curry leaves-2springs
Salt
Sugar-1tsp
Fenugreek powder-1/4tsp
Asafoetida powder-1/2tsp
Sesame oil-2tsp
Mustard seeds-1tsp
Steam lemon for 25-30 minutes and cut it in to small pieces.
Heat oil in a pan and splutter mustard seeds.
Add curry leaves, green chilly, ginger and garlic.
It become soft add lemon, salt, sugar, fenugreek powder and asafoetida powder .
Mix well and remove from fire.
INJICURRY /PULINJI
1.Ginger-100gms
2.Tamarind-a lemon size
3.Turmeric powder-1/2tsp
Chilly powder-2tsp
Coriander powder-3tsp
Asafoetida powder-1/4tsp
Fenugreek powder-1/4tsp
4.Jaggery-as required
5.Salt
6.Coconut oil-1/2 cup
Mustard seeds-1tsp
Pearl onion(chopped)-3tsp
Curry leaves
Dry red chilly
Clean and cut ginger in to thin pieces.Heat oil and fry ginger till golden brown.Grind it with out adding water.
Dry roast turmeric powder ,chilly powder and coriander powder.Allow it to cool.
Dilute tamarind in 2 cup water.Add all the powder ,ground ginger,salt and jagerry.Mix well.
Heat 3tsp oil ans splutter mustard seeds.Add chopped onions and saute till they become golden in color.
Add ginger-tamarind mix and boil.Add fenugreek powder and asafoetida powder.
When the gravy becomes thick,add curry leaves and remove from fire.
METHOD
1. Wash ada and soak it in boiled water for 20 minutes.Drain water and keep it aside
2. Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)
3. In the same pan add melted jaggery and cooked ada
4. Stir continuously
5. It becomes a thick consistency, adds very thin coconut milk and cooked sago
6. When it thickens, add thin coconut milk and stir well
7. Finally add thick coconut milk and stir well
8. The payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.
9. Add fried cashew nuts, peanuts, coconut pieces and raisins above the payasam
1. Mix Maida with food color and salt, add enough water and make it in to soft dough. Then pour oil over the dough (the dough is completly dipped in oil).Keep it aside for 1 hour.
2. Pressure cooks the kadala parippu with food color and water until it is cooked soft. Strain it well.
3.1cup sugar to be mixed with cooked gram and allow it to cook in medium heat.
Stir continuously until the mix become thick. Add cardamom powder and nutmeg powder in to it.
4. When the mix is getting cool, grind it using a mixer.
5. Now make equal number of lemon sized balls with gram mix and ½ inch size balls with Maida mix
6. The gram ball to be covered with Maida ball.
7. Finally the ball is dipped in rice flour and rolls it out to make as thin as possible.
8. Heat a pan and cook the bolis like chapathis.Apply little ghee on both sides.
9.Serve with palpayasam
PAALPAYASAM
Raw rice-1cup
Water-3cup
Cardamom-3
Ghee-5tbsp
Sugar-1/2cup
Milk-1 ½ cups
Condensed milk-1tin
1) Heat 2tbsp ghee in a pressure cooker and fry the rice for 2 minutes.
2) Add 3 cups water and cardamom in to the rise.
3) Pressure cooks it for one whistle then simmer for 15 minutes
4) Heat the remaining ghee and add the cooked rice and sugar.
5) Stir continuously until sugar is completely dissolved.
6) Add condensed milk and stir well.
7) Add milk and mix well.
Pea nut -50gm
Raisins-50gms
Coconut pieces (thengakothu)-1/2cup
Very thin coconut milk-4cups
Thin coconut milk -3cups
Thick coconut milk-2cup
ghee-100gm
METHOD
1. Pressure cook chana dal with water, let it cool and mash well.
2. Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)
3. In the same pan add melted jaggery and cooked kadala parippu
4. Stir continuously.
5. It becomes a thick consistency and starts separating from the sides of the pan, add very thin coconut milk and cooked sago.
6. When it thickens, add thin coconut milk and stir well.
7. Finally add thick coconut milk and stir well.
8. The payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.
9. Add fried cashew nuts, peanuts, coconut pieces and raisins above the payasam
Cabbage(chopped) - 1 cup Onion(chopped) - 1 small ginger(chopped)-1small piece Green chillies - 6 nos(cut into small pieces) Grated coconut - ½ cup Turmeric powder - 1/2 tsp Coconut oil - As reqd Urad dal-1tbsp Mustard seeds - 1 tsp Dry red chillies - 2 nos Curry leaves - A few
Mix together the finely chopped cabbage, onions,ginger, chillies, grated coconut, turmeric powder and salt.
Heat oil in a pan or a kadai. Add mustard seeds and allow it to splutter.
Then add dry red chillies urad dal,and curry leaves to it.
Add the cabbage mixture into the kadai and allow to cook it on low flame.
