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Showing posts with label KERALA. Show all posts
Showing posts with label KERALA. Show all posts

Saturday, August 18, 2012

Onam Recipes | Festival Menu!

Onam Sadya Recipes from Sara's Corner. Please click on the names for recipes.Do try and share your feedback




Palapazham Payasam

Unniappam or Banana Appam

Vegetable Sambar

Aviyal

Puli Inji

Mathan Pachadi

Olan

Poriyal

Kootu

Rasam

Pickle

Ada pradaman /Chakka pradaman 

Vendakai /Pineapple pachadi

Happy Onam to friends celebrating!

Wednesday, November 9, 2011

Mathan Pachadi | Sweet Yellow Pumpkin | Authentic Kerala Recipe!

Mathan/ Sweet Yellow Pumpkin Pachadi is an authentic Kerala Recipe.

Ingredients
Mathan Sweet Yellow Pumpkin - 250gms
Tamarind water - 1 cup
Fresh grated coconut - 1/2 cup
Mustard - 1/2 tspn
Green chilli - 1 no(as per your taste)
Coconut oil - 1/2 tspn
Mustard - 1/2 tspn
Fenugreek seeds/Venthayam - 1/4 tspn
Dry red chilli - 1 no
Curry leaves - few
Salt

Preparation Method
Wash, deseed, remove skin and cut into cubes.
Heat a vessel, add the mathan, tamarind water, turmeric and salt. Let it cook.
Grind grated coconut, green chilli and mustard with little water to fine paste.(Can also add 1/4 tspn rice while grinding)
Once the pumpkin is cooked, add the paste and mix.
You can mash the pumpkin if you want and allow it to boil.
Season it with1/2 tspn coconut oil, mustard and fenugreek seeds/venthayam, 1 dry red chilli and curry leaves.

Mathan /Sweet Yellow Pumpkin Pachadi is ready is serve. This is a sidedish for Kootu rice. Click here for Kootu recipes.

Thursday, September 8, 2011

Manga Thenga Chammanthi | Raw Mango Coconut Chutney

Manga Thenga Chamanthi | Raw Mango Coconut Chutney is a Kerala dish. Its simple and tasty.
I
ngredients
Raw Mango - 1/2 no
Fresh Grated Coconut - 1 cup
Green Chilli - 2 nos
Salt


Seasoning
Coconut Oil or Cooking oil - 1 tspn
Mustard - 1/2 tspn
Venthayam/Fenugreek Seeds - 1/2 tspn
Dry Red chlli - 1 no

Preparation Method
Grind all the ingredients above to coarse paste.
Then season it with the above.


Manga Thenga Chamandhi is perfect combination for Kootu Sadam.

This recipe with brocolli soup is going to Shilpa's Life is Green Event.

Monday, August 15, 2011

Chowchow Kadale Paruppu Kootu!!!

Chow chow kadale paruppu kootu is a traditional authentic Kerala and Tamil Brahmin recipe. This is prepared for festivals and occastions. I prepared this for Avani Avittam Festival on Saturday. I have posted previously one more version of Chow chow kootu here.

Ingredients
Chow Chow/Chayote - 1 no
Kadale Paruppu/Channa Dal - 1/2 cup
Fresh Scraped coconut - 1/2 cup
Green chilli - 1 no(As per your taste)
Turmeric powder - 1/4 tspn

Talipu/Seasoning
Coconut oil - 1 tspn
Mustard - 1/4 tspn
Urad dal - 1/2 tspn
Curry leaves - few

Preparation Method
Wash remove, skin, seed and chop into small pieces. (You can use the skin for Thogaiyal/Chutney here.)
Pressure cook chow chow, kadale paruppu with turmeric and a pinch of salt upto 3 whistles.
Grind coconut and green chilli to fine paste with very little water.
When the pressure cooker steam is gone. Mix the vegetable and the grounded mixture in a vessel, add salt, tumeric. Mix well and allow it to boil in low flame.It should be thick in consistency.
Season it with the above mentioned and off the stove.


Chow Chow Kootu is ready to serve in the platter as sidedish or mix it with hot steamed rice.

Notes-
- You can also prepare this kootu with Pooshinikayi/White Pumpkin.
- You can use any cooking oil instead of coconut oil.

Saturday, June 11, 2011

Olan

Olan is a traditional Kerala dish. This is a traditional sidedish in Kerala. It is also prepared for weddings. Its pending in my drafts when I prepared last time and I made it yesterday. It is non spicy. Easy and tasty.

Ingredients
Pooshanikai/Grey Pumpkin - 1 cup(chopped into squares)
Karamani/Black eyed beans(white or brown) - 1/2 cup
Coconut Milk - 1/2 cup(thick)
Coconut oil - 1 Tablespoon
Curry leaves -  few
Green Chilli - 1 or 2 nos slit.
Salt

Preparation Method
Pressure cook karamani with water upto 3-4 whistles.
In a wide vessel, cook pooshanikai with water, green chilli, salt and a pinch of turmeric.
Once its done, add the boiled karamani and coconut milk.
Just let it bubble up and dont over boil.
Off the stove add coconut oil and curry leaves.
Mix well.

Serve with sambar rice as sidedish.

Friday, April 15, 2011

Mangai Pachadi and methods!!!

Wish you all a very Happy Vishu!!!

Mangai/Raw Mango Pachadi is a traditional South Indian side dish prepared for the New Year.




Ingredients
Mangai/Raw Mango - 1/2 no
Vellam/Jaggery - lemon size
Water -1 cup + little more
Sambar Powder or Chilli powder - 1/2 tspn(As per your taste)
Green Chilli - 1no(slit)
Salt

Talipu/Seasoning
Oil - 1 tablespoon
Mustard - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Venthayam/Fenugreek seeds - 1/12 tspn
Veepam Poo/Neem Flowers - 1/2 tspn(Optional)

Preparation
Method 1
Wash, remove skin and cut mango into thin slices.
In a wide vessel/kadai, add mango, jaggery, water, green chilli, sambar/chilli powder and salt. Boil well in medium flame until mango cooks and becomes thick and blends well like gravy.
Add more water if required.
Season it with above ingredients and add to the gravy.

Method 2
Wash, remove skin and cut mango into thin slices.

In a vessel, add mango, jaggery, water, green chilli, sambar/chilli powder and salt.
Pressure cook for 3-4 whistles and season it.

Method 3
You can try microwaving too in a microwave safe dish with same ingredients above.

My preparation is Method 1.

Tangy Mangai Pachadi is ready.

Serve with hot steamed rice or sidedish for sambar, kootu and curd rice.

Checkout Kerala recipes for Vishu here.
Aviyal
Puli Inji
Palapazham/Jackfruit Payasam
Sweets

Notes
You can also use mango with skin.
Veepam Poo/Neem Flowers - If you are using fry in ghee or oil separately and garnish it.

Monday, October 25, 2010

Puli Inji(Ginger Tamarind mix)

Puli Inji is a very spicy and tangy sidedish for Kootu rice. It can also be mixed with hot steamed rice and ghee or oil. This is my MIL speciality and she taught me. Puli Inji is also one of the dish in Palakad Iyer/Tamil Brahmin wedding menu.

Ingredients
Ginger/Inji - 1/2 cup(chopped or thinly sliced)
Green Chilli - 1/2 cup (chopped)
Tamarind water - 2 cups
Turmeric - a pinch
White Sesame powder/Ellu Podi - 1 tspn
Gingely Oil/Nalla Yennai - 2-3 tspns
Jaggery/Vellam - a small lemon size
Salt

Preparation Method
Heat a kadai/wok, add oil,  add ginger, green chilli and a pinch of salt. Saute till the raw smell goes.
Then add tamarind water, turmeric and boil well till the water becomes thick and condense.
Finally add jaggery and sesame powder and boil till the jaggery dissolves or its dry.

Puli Inji is ready to serve. This can also be sidedish for chapathi.

Notes - This can be stored in air tight container for 14-20days in refridgerator.

Sunday, December 20, 2009

Idi Chakkai Thoran/Raw Jackfruit Curry

Idi Chakkai Thoran is very popular and speciality of Kerala, India. Its prepared with Raw Jackfruit and coconut oil. Its called Idi Chakkai since Idi is called mashing in Tamil and Malayalam and Chakkai is Raw Jackfruit thus came the name. This is usually prepared for marraige in Kerala. When we saw this in Little India just got it.
Here follows the recipe.

Ingredients
Chakkai/Raw Jackfruit - 1no
Coconut oil - 1/4 cup
Fresh Grated Coconut - 2 cups
Green Chilli - 4 nos (As per your taste)
Turmeric/Manja Podi - 1/4 tspn
Mustard /Kadag - 1/4 tspn
Salt

Preparation Method
Remove skin of the raw jack fruit and cut into big chunks/pieces.
You can cook in Kadai or Pressure cook it to 1 whistle with little water, turmeric and 1 tspn coconut oil.
Grind grated coconut and green chilli in mixie to 1 to 2 whips.
In a thick bottom kadai/wok put oil, mustard wait till it splutters.
Now add the cooked raw jackfruit and mash it with potato masher into fine pieces.
Add salt and coconut oil.
Finally add grinded mixture of coconut and green chilli. Cook for sometime.
Couple of extra spoons of coconut oil gives the thoran more flavour and aroma.


Idi Chakkai Thoran is ready to serve and is a perfect sidedish for any sambar rice.

Tuesday, June 16, 2009

Mezhaku Varati - Long Beans Fry

Paithangai Mezhaku Varati in Malayalam. This is very tasty curry prepared with coconut oil. This is famous in Kerala.


Ingredients
Paithangai(Long Beans) - 1/4 kg
Dry Red chilli - 2nos
Coconut oil - 2 tspns
Urad dal - 1tspn
Mustard - 1/2 tspn
Salt

Preparation Method
Wash and cut Paithangai into 1inch long pieces.
Heat a kadai, put coconut oil, mustard and wait till it splutters, now add urad dal and wait till it turns brown. Add dry red chilli and fry for a minute.
Add chopped Paithangai and little water. It will take long time to cook. Keep an eye on water add if required until it cooks well. Keep in medium flame.
Sprinkle salt and close a lid. Stir occasionally.
Once the vegetable is cooked with no water left.

Paithangai Poriyal is ready.

Notes : If you are not used to cook with coconut oil. Can cook in normal cooking oil and just add a drop of coconut oil at the end for flavour.

Monday, March 23, 2009

Chowchow Carrot Kootu

Chowchow is also called Seemakathrika in tamil and Chayote in Spanish is been a routine vegetable in my house. So thought of this kootu with carrot. This combination learnt from my mother in law. Its apopular in Tamilnadu and Kerala.
Ingredients
Chowchow (medium size) - 1no
Carrot - 1 no
Toor dal - 3/4 cup
Grated coconut - 1 cup
Green chilli - 3 nos(as per ur taste)
Jeeragam(Cumin) - 1 tspn
Curry leaves - 1o nos
Salt
For seasoning
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Coconut oil - 1 tspn
Preparation Method
Cook toor dal in pressure cooker and keep aside.
Wash and cut chowchow and carrot into small cubes.
In a vessel add this vegetables with little water, salt and turmeric allow it to cook.
Grind coconut, green chilli and jeeragam to a fine paste
Once chowchow and carrot is cooked add this mixture and allow it to boil.
Add curry leaves and salt.
Then add toor dal and mix well.
Season it with oil, mustard and urad dal.
Add coconut oil and mix well.


Delicious Chowchow kootu is ready to eat. This can be had with rice or chapathis.

Friday, March 13, 2009

Palapazham Payasam

Palapazham Payasam (Jackfruit payasam) in tamil. It is a dessert done with Jackfruit. Popular in Kerala State, India. An easy and tasty traditional dessert prepared on auspicious ocassions.




Ingredients
Jackfruit - 10 pieces
Jaggery - 2 cups(powdered)
Grated Coconut - 1 cup
Cardamom - 1/2 tspn(powdered)
Coconut piece - 2 tspns
Cashews and raisins - 2 tspns(optional) for garnishing




Preparation Method
Take jackfruit and remove seeds. Chop them into small pieces.
In a bowl, put chopped jackfruit and add little water to cook.
In a Kadai or thick bottom vessel put jaggery and little water. Once it dissolves filter it to remove mud particles .
Once jackfruit is cooked well add jaggery to it. Mix well and allow it to boil in medium-low flame.
In mixie grind grated coconut and add it to this mixture. Add cardomom powder and boil well.
Chop coconut into thin and small pieces and fry it in 2 tspns of ghee till brown and garnish it.


Once its boiled a very tasty palapazha payasam is ready to serve.

Friday, February 6, 2009

Cabbage with Jackfruit seed Kootu

A different style of cabbage kootu with Jackfruit seeds tastes very delicious.


Ingredients
Cabbage - 1 no(medium)
Jackfruit seeds - 10 nos
Toor Dal - 1 cup
Grated Coconut - 2 cups
Dry red chilli - 4 nos
Cumin (Jeera) - 2 tspns
Curry leaves - 15nos
Turmeric - 1 pinch
Oil - 2 tspns
Mustard - 1 tspn
Urad dal - 1 tspn
Salt


Preparation Method
Cook toor dal in pressure cooker and keep separately.
Chop cabbage into small pieces.
Wash jackfruit seeds remove skin and cut into 2 pieces.
In a thick bottom vessel, add cabbage and jackfruit seeds add little water, turmeric and salt. Allow it to cook in low flame.
Grind grated coconut, dry red chilli and jeera.
Once cabbage is cooked add this grinded mixture and boil.
Then add toor dal,and curry leaves and boil
Season it with oil, mustard and urad dal.

Cabbage Kootu is ready. It can be served with rice or chapathi.

Tuesday, November 18, 2008

Aviyal | Authentic Kerala Recipe!!!

AN AUTHENTIC KERALA DISH
ALSO POPULAR IN TAMIL NADU




INGREDIENTS


BEANS
CARROT
MURUNGAKA/DRUMSTICK
CHENAI/YAM
VAZHAKKA/RAW PLANTAIN
POTATO
POOSHANI/WHITE PUMPKIN
MATHAN/SWEET PUMPKIN
FOR 2 PEOPLE PUT 50GMS OF EACH VEGETABLE
FRESH GRATED COCONUT – 1 CUP
GREEN CHILLI – 3 NOS
COCONUT OIL – 2 TSPNS
CURDS – 100 GMS
CURRY LEAVES FEW
SALT
PREPARATION METHOD
CHOP ALL THE VEGETABLES IN SMALL LENGTH (1 1/2INCH) AND PRESSURE COOK THEM WITH 1 TSPN SALT FOR 3 WHISLTES. WAIT FOR PRESSURE TO GO.
GRIND COCONUT AND GREEN CHILLIES TO FINE PASTE
NOW MIX THE PASTE WITH THE VEGETABLES AND BOIL. ADD LITTLE WATER IF REQUIRED
ADD CURRY LEAVES
ADD SALT
ADD COCONUT OIL AND MIX ON THE SIDES SO THE VEGETABLES DONT BREAK. OFF THE STOVE.ALLOW IT TO COOL A BIT.
ADD CURDS, MIX WELL.
AFTER ADDING CURDS DO NOT BOIL.
SERVE HOT WITH ADAI, RICE AND CHAPATHI. ITS VERY TASTY AND HEALTHY.

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