Masitha Keerai/Smashed Greens/Cheera Udachathu

Masitha Keerai is a very healthy form of Kootu since it contains less spices and vegetable alone. Chiru Keerai, Mulai Keerai or palak  or any other Keerai is used. You can make this very quickly. Try and enjoy!

  

Ingredients 

 Greens                                    2 Cup

 Salt                                        to taste.

Turmeric powder                       a pinch

Seasoning:

Ghee /coconut oil                          2 tsp.

Mustard seeds                            1 Teaspoon

 Urad dal                                     1 Teaspoon

 Asafetida powder                       1⁄2 Teaspoon

 Dry red chili                                2 no. 

Method:

• Cut and wash the greens (any variety)well.
• Cook with a pinch of turmeric powder and salt.
• Crush well with a churner.
• Heat ghee in a pan, fry the all seasonings.
• Now add these seasonings to the greens. Mix well.
• Serve hot with plain rice.

Gothuma Payasam (Cracked Broken Wheat Payasam)

Cracked wheat is made by cutting or crushing whole raw wheat berries (kernels) into small pieces. Because it contains wheat bran and wheat germ, cracked wheat is an excellent source of fiber.

   This is one of the  Traditional Kerala Specialty.  This is an easy and healthy sweet dish.  Easy to make and a real treat for your taste buds!. Enjoy.

Broken Wheat

Ingredients

Broken Wheat                       1 cup

Water                                  3 cup

Milk                                     1 cup

Medium coconut milk              1 cup

Thick coconut milk                 1 cup

Jaggery (powdered)                2 cup

Dry ginger powder                  1/2tsp.

Ghee                                    2tbsp.

Crushed Cardamom                 2tbsp.

Cashewnuts                           1tbsp.

Coconut pieces                       1tbsp.

Method: 

• Wash the broken wheat thoroughly for 4-5 times.
• Pressure cooks the cleaned broken wheat with 3 cups of water & 1 cup of milk.
• I cooked it on six whistles on medium heat. Allow it to cool. The wheat should be thoroughly cooked and almost mashed.
• Meanwhile melt the jaggery with ½ cup water. Keep on stirring continuously until the jaggery has melted. Strain the melted jaggery.
• Combine the melted jaggery & cooked wheat.
• Add 1 tbsp. of ghee, crushed cardamoms & dry ginger powder to this.
• Cook this mixture till it reaches a thick consistency.
• Add medium thick coconut milk to this & combine well. Let it boil.
• When it attains a thick consistency, add thick coconut milk. Give a good stir & mix well.
• Let it cook for 5 more minutes on low flame & remove from fire.
• Roast cashews & coconut pieces in ghee and add it to the Payasam.
• Serve warm. 

Note:

• Before adding melted jaggery to wheat, make sure that wheat is cooked well. 
• You can increase milk and decrease water used in this recipe for a better taste.
• Payasam tends to thicken as it cools down. If so dilute it with warm coconut milk or milk.
• You can use coconut milk powder mixed with warm water.

Chakka Pradhaman /Jackfruit Payasam

Chakka Pradhaman is a traditional Payasam (pudding) of Kerala, India. The main ingredients of Chakka Pradhaman are Jack fruit and jaggery. Chakka varatti/jack fruit jam or jack fruit pulps cooked in coconut milk and then sweetened with jaggery.

I wanted to prepare this Pradhaman with fresh jack fruit  , but I could not find any ripe jack fruit in Indian store, so I used canned jack fruit for this Payasam.

Ingredients

Canned jack fruit                  2 tins

Jaggery                               1 1/2 cups (use it according to your sweet preference)

Low fat Coconut milk tin       1 ½ tin 

Dry ginger powder(Chukku)  1 tsp.

Coconut pieces                     ¼ cup

Fresh Cardamom   powder     1 tsp.

Ghee                                  2 tbsp.

Method

• Cut the jack fruit into small pieces. Shallow fry the pieces into 1 teaspoon of ghee.
• Cook it with thin coconut milk(Mix 1/2 tin coconut milk with 1/2 cup water)  around 15 minutes or till they became soft. When the jack fruit is fully cooked, slightly mashed it using  a potato masher.
• Meanwhile make jaggery syrup, adding ¼ cup of water to the jaggery and cook it in a low flame. When the jaggery is fully melted and strains it to remove dust particles.
• Add the jaggery syrup to the cooked jack fruit and cook till all water is evaporated.
• Now add the ½ tin of coconut milk diluted with very little water and let it come to nice boil. Add dry ginger powder & cardamon powder in it.Reduce the stove heat to very low
• When it reaches thick consistency, add the thick coconut milk and mix it and bring to boil and remove from fire.
• Heat ghee in a pan and fry coconut slices till they become light brown in color and to the Pradhaman.
• Finally pour 1 tbsp. of ghee in to Pradhaman
• Chakka Pradhaman is ready to serve hot or cold anyway you like it. 

Inji Thayir/Ginger Yogurt

This is a must item for any sadya(feast) like Onam  and Vishu or even the wedding feasts. This is very easy to prepare and ginger helps in digestion.

Ingredients:

Grated Ginger                                                2 tbsp.

 Thick Yogurt/ Curd                                        1 cup

Red Chilies                                                       2 no.

Salt                                                                    to taste

Seasoning:

Coconut oil                                                      1 tsp.

Mustard seeds                                                  ¼ tsp.

 Curry leaves                                                     1 stem

Method:

• Mash the ginger and red chilly roughly, using a Mortar
• Mix all the ingredients together, and mix well,
• Heat a oil in a pan , fry mustard seeds , curry leaves .
• Add to Inji thayir.
• Serve with rice.

Cabbage, Carrot and Peas Thoran

Thoran is a Kerala-style stir fry dish loaded with grated coconut and veggies of your choice.  Any Kerala Sadya(feast) is incomplete without Thoran. Cabbage Thoran the main side dish in Kerala cuisine/Kerala Sadya. 

Ingredients 

Small cabbage                                    1 no.

Chopped carrot                                   ¼ cup

Fresh Green Peas                                 ¼ cup

Grated ginger                                     1 tbsp.

Salt                                                  As required

For Grinding    

Shredded coconut                                ½ cup

Cummin seed (jeera)                            ½ tsp

Green chilies                                        4 no.

Seasoning

Coconut Oil                                         1 tbsp.

Mustard seeds                                     ½ tsp.

Hing                                                   ¼ tsp.

Curry Leaves                                      few

Method:

• Wash cabbage before chopped otherwise the water content will be very high and also it will be cooked immediately after chopped it otherwise the crispness of cabbage will be ruined.
• Grind corasely coconut, cumin seed, green chilies together. Keep aside.
• Take a non stick pan , heat oil and add the mustard and splutter it.
• Add the shredded cabbage , carrot, peas, and ginger with salt.
• Saute for 3 minutes in the low heat,  when the veggies are cooked, add the grounded coconut mixture and mix everything together.
• Cook on low flame, stirring occasionally.
• After 3 -5 mintues , the veggies are cooked,   turn of the heat.
• Now thoran is ready to serve.
• Serve with rice,Kuzhambhu, Sathuamuthu. 

Note:

• You can prepare Thoran using any veggie like cabbage, carrot, beetroot, beans, ivy gourd or a combination of vegetables.

Moru kachiyathu/ Seasoned Buttermilk

This is a simple dish from Kerala. I prepare Moru Kachiyathu (Seasoned Butter Milk) whenever I am in hurry & also Dhuvadesi days. It is very easy and can be prepared in less than 10 minutes. You don't need coconut for this recipe.

Ingredients:

Yogurt                                        2 cups (room temperature)

Water                                         1 cup

Ginger grated                              1 tsp.

Turmeric powder                          ¼ tsp.

Salt                                             to taste.

Seasonings:                       

Coconut oil                                    1 tbsp..

Mustard seeds                                1/4 tsp.

Fenugreek seeds                             a pinch

Red chilies                                      2 no.

Curry leaves                                    1 stem   

Method:

• Blend the yogurt with water. Keep aside.
• Heat oil in a pan and splutter mustard & fenugreek.
• Add chilies, ginger and curry leaves. Fry it for 1-2 minutes.
• Add Turmeric powder in it. Mix well.
• Add blended butter milk & slat and stir well.
• Stir continuously for 5 to 7 minutes.
• Keep on stirring till it becomes warm. Never allow it to boil.
• Remove from the stove and stir for a few more minutes allowing it to cool.
• Serve hot with Rice. 

Note:

• Butter milk should be room temperature. Other ways it may cradle.
• You can store this one week in the refrigerator.

Kannimanga /Vadu mangai/Tender Mango Pickle

Vadu Manga/Tender Baby Mangoes

Mango is loaded with anti-oxidant vitamin A (beta carotene), Vitamin C and Vitamin E; traces of Vitamin B1, B2, B3, B6 and B9. It also includes minerals like potassium, phosphorus, Calcium and Magnesium.

I am a huge fan of vadu mango, particularly Kerala’s kanni mango achar. It is  very healthy as it is an oil free pickle which keeps well for up to 2 years. This pickle is common in regions of Tamilnadu, Kerala, Karnataka & Andhra. This is a seasonal product. You will get Mavadu only in March-April. Being a seasonal fruit, both ripe and unripe forms take a major place in everyday cuisine during the season. One  favourable saying is like this   "Maatha Ootadha Soru, Mavadu Ootum". meaning, The mango will feed the food that one's mother does not feed.

Ingredients:

Tender Raw Tiny Mangoes         50 no

Colorful red chilies                  15 no.(adjust according to your spice level)

 Crushed Mustard Seeds             4 tbsp.

Fenugreek seeds                       1 tsp.

Asfoetida:                                1 tbsp.

Rock Salt                                  ½ cup-3/4 cup (as per your taste )

Method:

• Select small, solid, fresh and tender mangoes. Just smell and ascertain freshness.
•  Just clean for dirt. Wash the mangoes. Wipe it with your kitchen napkin.
• In the meanwhile get out your large pickling jars, ensure they are cleaned well, nice and dry.
• In a glass jar mix the mangoes and salt and keep it aside for 5 to 7 days.
• Drain the salt water collected from the jar.
• Soak the red chilies, fenugreek seeds for an hour in the salt water.
• Grind coarsely and mix it with mango pieces.  Add crushed mustard seeds &  Asafoetida in it.
• Mix well and close the jar tightly.
• Keep in a cool dark place. Keep stirring every day for another week.
• When it is done, you can see the color change of the mangoes.  When it is ready, use it.
• Serve with Curd Rice. So simple, but truly delicious, an all-time favorite!

Note:

• Buy bunches of these mangoes with their stem intact.
• Get the  overpowering smell of fresh sap, raw, tart & fresh ones.
• Try to pick even sized mangoes an inch long  perhaps.
• Always use clean and dry spoon to serve the pickle.

Cherupayar Payasam/Moong dhal Payasam

Paruppu Payasam is a traditionally important dish in Kerala cuisine. Anyone who has had an Oman or Vishu sadhya will vouch that the feast is incomplete until you have savored the steaming paruppu payasam.

Ingredients

Green gram dal/ Moong dal                    – 1 cup

 Grated Jaggery                                   – 1 ½ cup

Mashed banana                                     -1 no

Very Thin Milk ( 3 rd milk)                      – 1cup

Thin coconut milk                                 – 2 cups

 Thick coconut milk                               – 1 cup

 Cardamom Powdered                            – 2 tbsp

Dry ginger Powder                                 – 1`/4 tsp

Cashew nuts                                         – 2 tbsp

Raisins                                                 -2 tbsp

 Coconut Pieces                                   – 3 tbsp

Ghee                                                  – 4 tbsp

Method

• Dry roast the dal in a nonstick pan till it turns light brown color. After cooling it well, cook the dhal along with very thin milk (3^rd milk) and water and pressure cook it for 3 whistles. Take out the dhal from the cooker and mash it well. Keep aside.
• Melt the jaggery and filter it. And keep aside.
• Heat the 2 tbsp. of ghee in the heavy bottom vessel; add the cooked dhal, mashed banana and the thin coconut milk (2^nd milk). Stir it well and now add the melted jaggery, cardamom power and Dry ginger powder.. Mix it well and cook it in the very low flame for 10 minutes. Stir occasionally.
• Finally add the thicken coconut milk and stir well. Switch of the flame.
• Fry the cashews and raisins in 1 tbsp. of ghee and pour it into the payasam.
•  Fry the small coconut pieces this same ghee till it turns golden color and add it to the payasam.

Nei Payasam / Aravana Payasam

This payasam is served as prasadam / Neivedyam in temples of Kerala. Nai payasam has thick consistency than the usual payasam and prepared in lots of ghee(clarified butter), the more ghee you add, the better it tastes. This nei payasam also called as Aravana Payasam, and Kadu Mathura payasam i.e. very sweet payasam.  For health reasons, I reduced ghee and jaggery amount in my recipe. If you want you can add more ghee and jaggery.

Ingredients

Raw rice                                1 cup

Water                                   2 1/2 cup

Powdered Jaggery                   – 2

Ghee/ clarified butter             - 3 tbsp.

Grated coconut                       1/2 cup

Cardamom powder                 1 tsp.

Dry ginger powder                 1/2 tsp.

Method:

•   Soak rice for at least 30 minutes. Drain and roast in a pressure cooker for 2 to 3 minutes.
• Add water and pressure cook for up to2 whistles. Cook the rice such that the grains are separate, not over-cooked or sticky.
• In the meanwhile, heat a heavy bottom vessel; add the powdered jaggery and about ¼ cup of water.
• Cover it and cook on medium heat until the jaggery melts.
• When the jaggery dissolves completely, strain for impurities and pour it back into the same vessel.
• Let this jaggery syrup boil for a few minutes till the syrup starts thickening,.
• Mash the cooked rice , add the rice into the jaggery syrup , keep stirring for few minutes.
• Add about 2 tablespoon of ghee. Mix well. Continue cooking on low heat. Keep the mixture lubricated by adding the ghee at frequent intervals. Keep stirring as the water evaporates and the bubbles splatter furiously. Do not cook for very long as this will become very hard once it cools down.
• In a small frying pan, heat 1 tbsp. of ghee, add the grated coconut and fry till golden brown. Add these to the payasam. Also add the cardamom powder and dry ginger powder and mix well. 
• Delicious nei payasam is ready to eat.

Puttu

Puttu is a South Indian (Kerala) and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut.  This is one of the popular dishes from Kerala. Puttu is frequently served with poppadum, yellow Kerala Banana, Kadalai (BlackCickpeas) Curry. Here I showed you 2 types of Puttu. One is rice flour Puttu and other one is Multi flour Puttu.

Ingredients

For  Rice Puttu

Puttu Podi – 1 cup

Multi flour and Puttu kutti

Grated Coconut – ¼ cup

Water – 1/2 – 3/4 cup

Salt

For Multi flour Puttu

Multi flour Puttu Powder – 1 cup

Grated fresh coconut – ¼ cup

Water

Salt to taste

Method:

• Add salt to 1 cup of water. Sprinkle this water to the rice flour and mix till you reach breadcrumbs consistency. Do not use too much water.
• The right consistency is reached when you press little flour in your fist and it forms a shape and not crumbles off.
• For making Puttu, use PUTTUKUTTI. Put a handful of grated coconut in the Puttu kutty and then put rice powder till half followed by another handful of grated coconut. This is done till the top. Close the lid and steam it for 5 to 8 minutes until the steam passes from the top of the Puttu kutti.
•  Serve it hot with banana, pappad, kadai curry.

Kumbalanga Kuttan(White Pumpkin Curry)

Kumbalanga Curry is a very easy to prepare dish and can be used with steamed rice.

Ingredients:

 Chopped Kumbalanga (White Pumpkin) – 1 1/2 cup

Turmeric powder- 1/4 tsp.

Chili Powder - 1/4 tsp.

Salt - as required

  To Be Grind

Grated Fresh Coconut - 2 tbsp.

Jeera - 1/2 tsp.

Grated Ginger – 1tsp.

Green chilies – 3 no

Seasonings:

 Coconut oil / cooking oil 1 tsp

Mustard seeds - 1/2 tsp.

Red chilies – 2 no

Asafetida – ¼ tsp

Curry leaves

Method:

•  Cook the Kumbalanga along with a little water, turmeric powder, chili powder and salt.
• Grind Coconut, green chilies, ginger with Jeera and a little water to a fine paste
• Mix the grounded coconut with the cooked Kumbalanga.
• Heat Oil in a pan and splutter mustard seeds, curry leaves, Asafetida and dry red chilies.
• Pour the seasonings to the of Kumbalanga mixture
• Serve with Steamed or boiled rice.

Kootu Curry

Madappalli provides you a simple and delicious Kerala dish. . This curry is very famous  in Malabar side.  I made this curry with two vegetables only. You can add any variety of vegetables in it and make this  curry. (You can use Snakegourd, carrots, yam etc.)

Ingredients:

 Raw Banana – 2 no

Black Chenna – ½ cup

Grated Coconut – ½ cup

Jeera – ¼ tsp

Turmeric Powder – ¼ tsp

Crushed Black Pepper -  1 tsp

Salt to taste

Seasonings:

Coconut Oil – 2 tsp

Mustard Seeds – ½ tsp

Grated coconut -

Curry Leaves – few

Red chilies – 2 no

Method:a

•  Soak the Chenna overnight.
• Cook the Chenna with little salt in a pressure cooker. Keep aside.
• Chop the banana in medium size cubes. Cook it in a little water, turmeric powder, black pepper and salt.a
• Grind together cumin seeds and grated coconut.
• Mix together the chenna and the cooked banana. Mix 1 tsp. of coconut oil in it.
• Now mix the grounded coconut in it.
• Cook it in low flame for few minutes.
• Heat the oil, add all seasonings and fry , add to the curry.
• Serve hot with rice.

Vegetable Stew

This is a very simple dish .This delicately flavored vegetable stew that goes well with Appam or thick slices of bread, Idiappam and Puttu. 

Ingredients

Carrot                      – 1 no (Cubed)

Potato                           – 2 no (Cubed)

Green Peas                – ½ cup

Ginger Paste                – 1 tsp

Green Chilies            – 4 no (Sliced)

Curry leaves              – few

Coconut milk tin – 1 ½ tin

Coconut oil – 1tsp

Salt to taste

 Crushed  Spices:

Whole black pepper – 1/2 tsp
Cinnamon – 2 piece
Cloves – 3 no
Cardamom – 3 no

Method: 

• Take a ½ tin coconut milk and add ½ cup water and make a thin coconut milk. Keep aside.
• Heat a oil in a deep bottom pan & splutter the crushed spices. Add, ginger paste, and curry leaves & green chili and sauté for a few minutes.  
•  Add the cubed vegetables & combine well and add a thin coconut milk & salt bring to boil, reduce heat; simmer and cook till vegetables are tender.
• Add thick coconut milk and cook for 5 more minutes & remove from fire. Garnish with coriander leaves.
• Serve hot with Appam, Puttu .

Tip:

•  If you want to make the gravy very thick and tastier, you can add cashew paste (soak the cashews and grind and make a cashew paste) to the coconut milk .

Vegetable Stew

Onam Festival.

Onam (Malayalam: ഓണം) is the largest festival in the Indian state of Kerala. It falls during the month of Chingam (August–September) and marks the homecoming of the legendary Emperor Mahabali. Story goes that during the reign of mighty asura (demon) king, Mahabali, Kerala witnessed its golden era. Every body in the state was happy and prosperous and king was highly regarded by his subjects. For all the good deed done by Mahabali, God granted him a boon that he could annually visit his people with whom he was so attached. People make all efforts to celebrate the festival in a grand way and impress upon their dear King that they are happy and wish him well.

Onam celebrations are marked in Trikkakara, (one of the 108 Divya Desam) a place 10 km from Kochi (Cochin) Trikkara is said to be the capital of the mighty King Mahabali. A temple with a deity of 'Trikkakara Appan' or 'Vamanamurthy' who is Lord Vishnu himself in disguise is also located at this place. Nowhere else in Kerala can one find a deity of 'Vamanamurthy'.  

There is also a tradition to play games, collectively called Onakalikal, on Onam. Men go in for rigorous sports like Talappanthukali (played with a ball), Ambeyyal (Archery), Kutukutu and combats called Kayyankali and Attakalam. Women indulge in cultural activities. They make intricately designed flower mats called, Pookalam in the front courtyard of the house to welcome King Mahabali. Kaikotti kali and Thumbi Thullal are two graceful dances performed by women on Onam. Folk performances like Kummatti kali and Pulikali add to the zest of celebrations.

Mahabali's rule is considered the golden era of Kerala. The following song is often sung over Onam:

"maveli nadu vaneedum kalam,
manusharellarum onnupole
amodhathode vasikkum kalam
apathangarkkumottillathanum
kallavum illa chathiyumilla
ellolamilla polivachanam
kallapparayum cherunazhiyum
kallatharangal mattonnumilla
adhikal vyadhikalonnumilla
balamaranangal kelppanilla"......

(Translation)

When Maveli, our King, ruled the land,
All the people were equal.
And people were joyful and merry;
They were all free from harm.
There was neither anxiety nor sickness,
Deaths of children were unheard of,
There were no lies,
There was neither theft nor deceit,
And no one was false in speech either.
Measures and weights were right;
No one cheated or wronged his neighbor.
When Maveli, our King, ruled the land,
All the people formed one casteless races.

http://youtu.be/s6VfZ5Giqbo

Onam Sadya

Rich and the poor, everybody prepares Onasadya in a grand fashion as people of Kerala are extremely devotional and passionate when it comes to Onasadya. So much so that, it has lead to saying, 'Kaanam Vittum Onam Unnanam'. Meaning - men go to the extend of selling all their possessions  for one onam Sadya.

Rice is the essential ingredient of this Nine Course Strictly Vegetarian Meals. All together there are 11 essential dishes which have to prepared for Onasadya. Number of dishes may at times also go upto 13. Onasadya is so elaborate a meal that it is called meals, even though it is consumed in one sitting. Onasadya is consumed with hands, there is no concept of spoon or forks here.

Traditional Onam Sadya meal comprises of different varieties of curries, upperies - thigs fried in oil, pappadams which are round crisp flour paste cakes of peculiar make, uppilittathu - pickles of various kinds, chammanthi - the chutney, payasams and prathamans or puddings of various descriptions. Fruits and digestives are also part of the meal.

The food has to be served on a tender Banana leaf, laid with the end to the left. The meal is traditionally served on a mat laid on the floor. A strict order of serving the dishes one after the another is obeyed. Besides, there are clear directions as to what will be served in which part of the banana leaf.

These days Onadaya has toned down a little due to the urban and hectic living style. Earlier, Onasaya used to be even more elaborate. There were about 64 mandatory dishes - eight varieties each of the eight dishes. At that time three banana leaves were served one under the other to accommodate all the dishes. How exactly they were accommodated in the tummy..is a food for thought!.
This colourful arrangement on the lush green banana leaf makes the food look even more tempting and irresistible .

Hold on...Be a little patient....you need to wait a little before you start gorging the lip smacking meal. There are some rituals which need to be followed. First full course meal is served for Lord Guruvayoorappan i in front of a lighted oil lamp (Nila Vilakku). This is in accordance with the Malayalese trend of starting everything in the name and presence of God.(www.onamfestival.org)

Wishing all my dear friends, my dear readers and everyone out there a Happy and Prosperous Onam! 

On behalf of Onam I am reposting the recipes .Click on the recipe title to take you to the recipe.. (Please click the links)


Sadya dishes                                       Moru Kachiyathu                                                       
                                                          
                        

Sambhar

Ada pradhaman,                  Cabbage Carrot and Peas Thoran
                                   
A                           

Cherupayar Payasam                                kai-mezhukkupuratti-

                                                              
 
 Nei Payasam -Aravana Payasam                         Kottu Curry

                          

Inji Thayir                                                         Beetroot Pachadi

                                                                             

Banana Chips                                          Pavakkai Kichadi

                                  

Puli Inji / Tamarind Ginger Gravy

                                                 

Malabar Aviyal                               Gothuma Payasam(Cracked Wheat)

                                        

                                                 Chekka Pradhaman

Pal Ada Pradhaman

                                                                       

                                          

Naranga Curry