750 grammes
All our cooking blogs Follow this blog Administration + Create my blog

palakkad dishes

TIRIVADIRAI - Kavathu Poduthuval

Posted on by Lakshmi Vasanth

TIRIVADIRAI - Kavathu Poduthuval
TIRIVADIRAI - Kavathu Poduthuval

Ingredients : Kavathu – 1cup

                     Senai (yam) -1 cup

                      Raw Banana – 1 cup

                      Red Pumpkin – 1 cup

                      Avvarakai – 1 cup

                      Green Chillies – 4 nos

                     Coconut – 3 cups

                     Coconut oil – 2 tblsp

                     Curry Leaves

                     Mustard Seeds – 2 tsp

                     Urad Dal – 2 tsp

                      Red Chilles – 4 nos

                     Turmeric pd – 1 tsp

                     Sugar - 3 tsp(optional)

 

Method : Remove the skin of Senai, Kavathu, Raw Banana, Red Pumpkin and cut them to ½ inch thickness cubes as shown in photo. Wash them well. To be specific wash the Kavathu 2/3 times as it has that slippery water coming from it . Cut the avvarakai into to 1 inch squares.

Take a pan add the Kavathu, Senai and Avvarakai add water till all the veggies are submerged. Add turmeric pd and allow to boil. When cooked half way add the Raw Banana and Red pumpkin also. Close the lid and allow to boil and cook nicely. When cooked well add salt and let it boil for 2 mins.

In a blender add 1 cup coconut and 4 green chillies and give a blend. No need to add water . You have just to make a coarse mixture of it. Remove and keep it.

Now add this mixture to the veggies which are boiling. Give a nice mix. Add sugar at this time. And mix well and give a boil. Let the kootu be in a liquid state. So if needed add water. Once boil for 2mins remove from flame and now add the balance 2 cups of coconut scrapped to this kootu and mix well.

For Tadka – take a pan add coconut oil , Mustard seeds, Urad dal, Red chillies, Currey leaves. Let the mustard seeds fluter and urad dal become brown. Add this to the kootu. TIRIVADIRAI PODUTHUVAL is ready. To be eaten with Tirivadirai Kali. Goes well with Sambhar rice or Rasam also.

See comments

MAMBHAZHA KOOTAN

Posted on by Lakshmi Vasanth

MAMBHAZHA KOOTAN

Ingredients : White Pumpkin – 1cup

                        Ripe Mango – 2 cups

                        Curd - 2 cups

                        Coconut – 2 cups

                        Red chilles – 4 nos

                        Rice flour – 2 tsp

                        Methi seeds – ¼ tsp

                        Turmeric pd – 1 tsp

                        Sugar – 2 tsp

                        Mango Pulp/ Juice – 1 cup

                        Salt to taste

For the seasoning : Coconut oil -2 tblsp

                                 Mustard seeds -1/2 tsp

                                 Fenugreek seeds -1/4 tsp

                                 Red chillies -2 nos

                                 Curry leaves- few

Method : Cut the white pumpkin into 1 inch cubes. Same way cut the Mangoes in to 1 inch lage cubes. In a vessel add water and take these pumpkin cubes and Mango cubes - add Turmeric powder and keep to cook. When half cook add salt and let it cook till the knife can run through the pumpkin cubes easily.

In a Small pan add oil and add methi seeds and Red Chillies. Let them fry till brown. Keep aside this mixture.

In a grinder take coconut, rice flour, (methi seeds Red chillies) Fried – grind them to a fine paste with water. Once the pumpkin are cooked add this paste to the pumpkin and to this add the Mango pulp and mix well. Bring them to boil . Now lower the heat. Whisk the curd well without lumps and add it to this mixture. Stir well. Add sugar at this stage. Mix well and bring to boil.Now lower the heat and let it simer for 5 mins.

In a pan take the coconut oil add the Mustard seeds, Methi seeds, Red chillies, curry leaves. Once the mustard seeds flutter and the colour of the methi seeds change add this to the mixture and close the lid.

Hot Piping MAMBHAZHA KOOTAN is ready to be eaten with plain rice.

 

See comments

PINEAPPLE PULISSERY

Posted on by Lakshmi Vasanth

PINEAPPLE PULISSERY

Ingredients : Pineapple -1 cup chopped

                       Turmeric powder -1/4 tsp

                       Chilli powder -1/4 tsp

                       Salt To taste
                       Curd/yogurt -1 1/2 cup

                       Jaggery / Sugar – 2tblsp ( optional)

For Grinding : Grated coconut -1/2 cup

                        Green chillies-2-3

                        Cumin seeds 1/2 tsp

For the seasoning : Coconut oil -2 tsp

                                 Mustard seeds -1/2 tsp

                                 Fenugreek seeds -1/4 tsp

                                 Red chillies -2nos

                                 Curry leaves- few

Method :Peel pineapple and cut it into small cubes pieces. In a pan add water and cook the pineapple by adding turmeric powder, chilli powder.Once cooked add the salt bring to boil and keep aside.

Grind coconut, green chilli and cumin seeds with a little curd/yogurt to a thick smooth paste.

Now take the pan in which the pineapple is cooked - add the coconut paste and cook for another 4/5 minutes on low flame.If the Pineapple is not sweet – then at this stage you can add the jaggery and mix well.

Whisk the thick curd without lumps and add this to the pineapple mixture and heat it slightly on very low flame. Let it boil for 2-3 mins. Once done remove from fire.

Heat coconut oil in a pan, add mustard seeds, when it splutters, add fenugreek seeds, red chillies and curry leaves. Saute for a second and add the seasoning to the pineapple pulissery.

A side dish that goes well with Sambhar, Rasakalan…..

Note : Adding ½ cup of Pineapple juice also adds flavor to this Pulissery.

See comments

OOLAN

Posted on by Lakshmi Vasanth

OOLANOOLAN

Ingredients : Red Pumpkin – 100 gms

                     White Pumpkin – 100 gms

                     Jackfruit seed- 10 nos (Optional)

                     Red kidney beans (Red Karamani) – 1/2cup boiled

                    Curry Leaves  

                    Green chillies -3 nos

                    Coconut Milk powder – 3 tblsp

                    Coconut Oil – 3 tsp

                    Sugar- 1tsp

                    Salt to taste

Method :Cut Both the pumpkin into 1 inch square as shown in the photo.

Pressure cook the Jackfruit seeds and Red Karamani. Remove the Jackfruit seeds and cut them vertically.

Now in a pan add the white pumpkin, add water till the pumpkin is submerged. Allow it to boil, when half cooked add the Salt , Jackfruit seeds, Red Pumpkin , Red Karamani, Green chilles vertically slit. Close the lid and let it cook. Once cooked –remove the excess of water in a bowl and lower the fire. Use the water removed to mix the coconut milk powder and add this to the Pumpkin mixture. Just give a boil add sugar, coconut oil and curry leaves at this stage.

Hot Olan is ready.

See comments

VEGETABLE STEW

Posted on by Lakshmi Vasanth

VEGETABLE STEW

Ingredients : Potato- 1 cup

                     Cauliflower – 1 cup

                     Carrot – 1 cup

                     Green peas – ½ cup

                     Onion – 1 no

                     Green chillies – 5 nos

                     Ginger –2 tsp

                     Coconut milk powder- 4 tsp/ Plain milk – 1 cup

                     Curry leaves- 2 strands

                     Fennel seeds – 1tsp

                     Sugar – 2tsp

                     Coconut oil – 2tsp

                     Cumin seeds – 1 tsp

                     Bay Leaves – 2/3 nos

                     Salt to taste

Ingredients to Grind – Coconut scraped– 1 cup

                                     Fennel seeds -2 tsp

                                     Cinnamon(1inch pcs) - 2 nos

                                     Cloves – 3 nos

                                     Javitri – 5 strands

                                     Green Cardamon - 1 no

 

Method : Peel the potato and carrot and cut them to 1 cm cubes.Cut the cauliflower to small florets.

Slice the onion into 1 cm thin pieces. Slit the green chilles into 2 pieces and cut to halves, finely chop the ginger. Add all the above in a vessel and pressure cook it .

In a blender add all the ingredients to grind. Make a coarse paste.

In a pan add oil and put the Fennel seeds , Cumin Seeds, curry leaves .

Once they flutter add the Vegetables from the pressure cooker . Now add the not so fine paste made with coconut. Mix well and add salt and sugar and bring to boil.

Once the mixture is boiling, lower the fire and add the coconut milk / plain milk. The consistency of the stew should be of semi solid. Now just bring to boil otherwise the milk will curdle. If the Stew is watery, mix Cornflour 1 tsp with water and add this to the stew. This will thicken up. 

Remove from fire. Add 2 tsp of Coconut oil over the mixture. This give a good smell. Hot piping Vegetable stew is ready.

Can be eaten with Chappati, Idiappam, Appam

 

 

 

See comments

MOR KOOTAN

Posted on by Lakshmi Vasanth

MOR KOOTAN

Ingredients : White Pumpkin – 150gms

                     Curd - 2 cups

                     Coconut – 2 cups

                     Green chilles – 8 nos

                     Termeric Pd - 1 tsp

                     Rice flour – 2 tsp

                     Coconut oil – 2 tblsp

                     Mustard seeds – 1 tsp

                     Methi seeds – ½ tsp

                     Red dry Chilles - 4nos

                     Sugar – 1 tsp

                     Currey leaves,

                     salt to taste

 

Method : Cut the white pumpkin into 1/2 inch cubes. In a vessel take these pumpkin cubes add Termeric powder , water and keep to cook. When half cook add salt and let it cook till the knife can run through the pumpkin cubes easily.

 

In a grinder take coconut, rice flour, green chillies – grind them to a fine paste with water. Once the pumpkin are cooked add this paste to the pumpkin and mix well. Bring them to boil . Now lower the heat. Whisk the curd well without lumps and add it to this mixture. Stir well. Add sugar at this stage. Mix well and bring to boil.Now lower the heat and let it simer for 5 mins.

 

In a pan take the coconut oil add the Mustard seeds, Methi seeds, Red chillies, currey leaves. Once the mustard seeds flutter and the colour of the methi seeds change colour add this to the mixture and close the lid. Hot Piping MOR KOOTAN is ready to be eaten with plain rice.

See comments

Kadala Curry

Posted on by Lakshmi Vasanth

A must Keralite dish which can be served with Parota, Chappati, Appam, Rice ......

KADALA CURRY

Ingredients :Black Channa - 3 cups
                      Onion -1 big
                      Coconut - 1 cup
                      Chilli pd - 1 tsp
                      Dhania pd - 2 tsp
                      Turmeric pd -1 tsp
                      Cloves - 3 pcs  
                      Cinnamon - 2 small sticks 
                      Fennel seeds - 1 tsp
                     Jeera - 1 tsp,
                     Garlic - 4 big pods/ 2 tblsp chopped
                     Ginger - 1 inch piece 
                     Coconut oil for garnishing,
                     Chicken Masala - 1 tsp
 
Garnishing :  Currey Leaves - 3/4 strings
                      Red Chilles - 2 nos
                      Mustard seeds - 1 tsp


Procedure :
 
In a Kadai put oil and fry the cut onions, garlic, ginger , till raw smell goes.
 
Then add jeera, fennel seeds , cloves, cinnamon coconut and fry for 2 mins more
 
Lastly add the chilli , dhania,haldi pd and remove from fire.
 
Let it be in hot kadai for some time so that the raw smell of the powders go.
 
Boil the channa in pressure cooker.Remove and add salt and keep aside. After 15 mins drain it  and keep aside. 
 
Now grind the masala once cooled with water.
 
Take a pan , Add  the  masala with little water and allow to boil for 3 mins then add the channa and add 2 cups water and let it boil for 10 mins.
 
Add salt . After 10 mins add 3 tsp of sugar, chicken masala 1 tsp  and give a stir and boil for 2 mins .
 
If the gravy is thin then add a mixture of atta ( 2 tsp) with water and pour in the kadala curry, it will thicken.
 
Lastly give tadka of rai , red chilli and kadi patta in coconut oil.
 
Kadala Curry

See comments

Avial

Posted on by Lakshmi Vasanth

A full meal for some

AVIAL

 

Ingredients : Potato – 1 no                            White Pumpkin - 1 cup,

                    Red Pumpkin – ½ cup,                Yam (Suran) - 1cup,

                    Carrot – ½ cup,                           Green Peas - ½ cup,

                    Drumsticks- 2 nos ,                     Cluster beans – ½ cup,

                    Snake Gourd – 1 cup                    Gavar – 15 nos ,

                    Beans – 10 nos                             Raw banana – ½

                    Coconut – ½ coconut scraped 

                    Coconut oil – 4 tblsp,                  Curd (little sour ) - 3 cups,

                    Rice flour – 2 tsp,                        Curry leaves - 5 strings,

                    Sugar – 1 tsp( optional)               Green Chillies - 15 nos

Method : Cut all the vegetables in to strips of 1 ½ inch long and 1cm thick. In a thick bottom vessel add all the vegetables except Red Pumpkin, and raw banana.

Add 3 cups of water and let them cook . Once half done add the Banana and red pumpkin and let all the vegetables cook. Now add salt to taste and bring to boil.

In a Blender add the coconut and green chillies , Rice flour – 2 tsp with little water and grind to paste. ( You can adjust the spiciness with the number of chillies used or by adding curd)

Once the vegetables are cooked   remove the water from the vegetables. ( You might ask if the water is to be poured back to it why remove it) if the paste is put in the water with vegetables they become watery and never mix with the vegetables. We also will know how much water to add for the required consistency of the Avial.

Now add the coconut & chilli paste to it. Wash the blender with the water removed and pour it to the vegetables. Bring to boil and cook for 5 mins. Then lower the flame now add curd and water to the required consistency . Add sugar – 1tsp (optional)

Stir the vegetables frequently till u get a boil. Now add curry leaves and coconut oil to the vegetables. Give a good stir and let it boil for 2 min in low flame. You will see you whole kitchen with a good aroma.
Enjoy Avial with Rice, Chappati, Adai, Dosa ……….

Note : You need not have all the vegetables. Main requirement in White pumpkin. Vegetables can be opted out also. At times I make Avial for my daughter with white pumpkin, potato, Carrot and Green peas.

 

 

Avial

See comments