KERALA 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.

DATES NEYYAPPAM

Busmati rice/raw rice-1 1/2 cup


Dates-1/2cup
Baking soda-1/4tsp
Water-1/2-3/4cup
Sugar-as required
Maida-3tbsp
Cumin seeds-1tsp
Sesame seeds-1tsp
Shreaded coconut-2tbsp
Ghee-3tbsp
Oil-for frying

• Soak rice & dates separately in water for 2 hours.
• Heat 1tbsp ghee in another pan and fry coconut till it is golden brown,
• Grind together rice and Dates in to a thick paste.
• Add sugar ,baking soda ,maida and grind again.
• Add sesame seeds ,cumin seeds fried coconut,2bsp ghee in to the batter and mix well with a spoon.( idly batter consistancy) keep it aside for an hour.
• Heat oil in a kadayi and drop a laddlefull of batter in to it.
• Deep fry till brown color.

INJI PULI (Ginger-tamarind curry)

 

1.Ginger-100gms

2.Tamarind (puli)-a lemon size

3.Turmeric powder-1/2tsp

   Chilly powder-2tsp

   Coriander powder-3tsp

   Asafoetida powder-1/4tsp(optional)

   Fenugreek powder-1/4tsp

4.Jaggery(sarkkara)-as required

5.Salt

6.Coconut oil-1/2 cup

   Mustard seeds-1tsp

   Pearl onion(chopped)-3tsp

   Curry leaves

   Dry red chilly

1. Clean and cut ginger in to thin pieces.Heat oil and fry ginger till golden brown.Grind it with out adding water.


2. Dry roast turmeric powder ,chilly powder and coriander powder.Allow it to cool.
3. Dilute tamarind in 2 cup water.Add all the powder ,ground ginger,salt and jagerry.Mix well.
4. Heat 3tsp oil ans splutter mustard seeds.Add chopped onions and saute till they become golden in color.
5. Add ginger-tamarind mix and boil.Add fenugreek powder and asafoetida powder.
6. When the gravy becomes thick,add curry leaves and remove from fire.

KERALA PARIPPU CURRY

green parippu curry

yellow parippu curry

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
  
  
  
  
  
  
  
  

KERALA 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 /kayam -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.