476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam

Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.

Ingredients:

Kadala Paruppu / Chenna Dhal      1 cup

Water                                          2 cups

Jaggery                                       300 gms

Thick Coconut milk                       1 cup

Thin Coconut milk                        2 cups

Powdered Cardamom                   2 Tsp.

Dry Ginger Powder                       ½ Tsp. 

Coconut slices                             1 Tbsp.

Ghee                                          3 Tbsp.

Cashew nuts                                2 Tbsp. 

Method:

• Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
• Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
• Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
• Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
• Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
• Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
• Now add cardamom powder and dry ginger powder to the mixture. Combine well.
• Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
• Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
• Drizzle 1 tbsp. ghee over the mixture.
• Serve in a dessert bowl.

Note:

Adjust the jaggery and coconut milk according to your preference.

My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

450: Malabar Style Ghee Rice/ Ney Chooru

 

Ghee Rice

Neychoru is a traditional and aromatic Malabar (Northern Kerala) recipe, simple to make, Served alongside a spicy curry.  Kaima rice is short grain rice, which is commonly used in Malabar area for the ghee rice. Here I used Basmati Rice.

Ingredients

Basmati Rice / Kaima Rice          2 cups 

Hot water                                 2 – 2 ½ cups

Salt                                         To Taste

Finely chopped Green chilies      1 Tbsp.

Crushed ginger                         1 tsp

Lime juice                                 1 Tbsp.      

Ghee                                        4 Tbsp.

Dry Masalas

Cloves -                                   3 no.

Cardamom                               3 no.

Cinnamon                                a small piece    

Bay leaf                                   1 no.     

Crushed peppercorns                4 to 5 no.

Fennel Seeds                           ¼ Tsp.

Star Anise                               1 no.

For Seasoning

Ghee                                      2 Tbsp.

Cashew nuts                           3 Tbsp.

Raisins                                   ¼ cup

Desiccated  coconut                 3 Tbsp.

For Garnishing

Chopped coriander leaves        2 Tbsp.

Method:

• Wash and drain the rice and keep it aside.
• Heat ghee in a kadai.  To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins and desecrated coconut. Keep aside.
• Crush together all dry masalas.
• Heat the ghee in a  wide pan, add the crushed spices ,chopped green chilies and crushed ginger and fry for a couple of minutes over low flame.
• Add the washed and drained rice in it and fry for a minute. Add the boiling water and salt to it and stir well
• Close the lid and cook in medium flame for 5 to 10 minutes, cook till water is completely absorbed.
• Remove the lid of the vessel and add some lime juice. Mix well.
• Garnish with cashew nuts, raisins, fried Coconut and coriander leaves
• Serve the ghee rice hot.

Note:

• For Basmati rice   =   1 cup Rice : 2 Cups Water
• For Kaima Rice     =   1 cup Kaima Rice   :   1 ½ cup Water.

•  The rice cooking time may vary depending on the variety of rice. Check in between. If water is not enough or rice isn't cooked, add some hot water and cook till it is done.

442 : UNNIYAPPAM

Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam.  I already posted unniappam recipe  in my blog. This is slightly different from that. You can make this  even 20 minutes. Krishna Jayanthi is very near, try this recipe

INGREDIENTS

 Rice flour                              1 cups

 Wheat Flour                          1/2 cup

 Jaggery                                150 gms

 Ripe banana -                       1 No.

 Coconut bits –                      1/4 cup

 Black sesame seeds              1½ Tbsp.

Green Elachi powder              1 Tbsp.

Baking soda                          1/3 Tsp.

Ghee -                                  1 Tbsp.

Coconut Oil /Cooking oil         For deep frying

Method:

• Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
• Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
• Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
• Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
• If the batter turns too thick after resting, add extra water to loosen it and stir well.
• Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
• When one side is cooked, using sharp ladle flip it.
• Once appam is cooked, drain the oil and set aside.
• Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other 

Try my other Unniappam Recipe Here

http://www.sadhanakitchen.blogspot.com/2011/01/unniappam.html

439 : Naranga Curry / Sweet and Tangy Lemon Curry

Naranga Curry

  

A sweet and tart lemon curry, usually served for traditional feast in Kerala. In Kerala, normally they use Vadugapuli Naranga (Citron Lemon) (Large Lemon with slightly thick peel). But here I substituted them with Fresh Large Lemons to prepare this yummy and spicy curry.

Ingredients

Citron Lemon (OR) Big Lemons    4 Nos

Finely chopped Ginger                 3 Tbsp.

Green Chilies (Chopped)              2 Tbsp.

Tamarind                                    Lemon Size

Jaggery                                      3 Tbsp.

Red Chili powder                           2 Teaspoons

Turmeric powder                           1 Teaspoon

Salt                                              To Taste      

For Seasoning

Coconut Oil                                  2 Tbsp.                                                                    

Mustard seeds                              1 Teaspoon

Dry red chili                                  3 Nos

Asafetida:                                    1/2 Teaspoon

Curry Leaves                                Handful

Method:

• Cut the lemon into small pieces. Remove the seeds.
• Soak the tamarind in hot water for ½ an hour. Extract the juice.
• Heat oil and add finely chopped green chili and chopped ginger. Stir for 5 minutes in medium flame. Add chopped lemon and cook till lemon pieces get soft.
• Boil the tamarind water with jaggery. When jaggery and tamarind starts to come together and get little thick add chili powder, turmeric powder, fenugreek powder, and   asafetida into it and mix well.
• And the tamarind mixture into lemon till gravy thickens.
• Let it simmer on low heat for 5 minutes till gravy thickens. Turn off the heat.
• Now splutter mustard seeds, dry red chili and curry leaves and add this to the curry. Mix well and close the kadai for few minutes …
• Now Naranga curry is ready …
• Try to make curry Naranga curry 1 or 2 days before Sadya.

413: Palada Pradhaman/Milk Ada Pradhaman

Palada pradhaman is very popular dessert in Kerala .It is made on occasions like Vishu, Onam & marriage feasts.  This a rich and delicious dessert and it is a fitting finale to the sadhya(feast), leaving your guest with unforgettable memories of the delicious Onam sadhya.

Ingredients:

Instant ada                              1 cup

Whole milk                              2 ½  cups

Evaporated milk                       1 tin

Water                                      1 cup  

Sugar                                      1 ½ cup

Green Cardmons                       6no. (crushed)

Saffron                                     a pinch

 Ghee                                       2 tbsp.

Cashews & almonds                   a handful

Method:

                           

• Soak the adas in water for 30 minutes  Wash & drain in cold water 2-3 times until water is clean.
• Place a heavy bottom vessel and add in one cup of water and allow it to boil. Add ada into it. When its almost cooked drain the water and keep aside.
• Pour the milk , evaporated milk and saffron into the thick bottom non stick vessel, heat it.when it boils, add the sugar and continue boiling until it thickens.
• When it is well reduced or thickened, add the cooked ada pieces into it.  Cook it in very low flame.
• Finally add the crushed cardamom powder to  the milk  and  mix well. switch off the flame.
• Blend the well boiled milk and the ada together and remove from the flame only when it reaches the consistency that makes it ready to serve
•  Heat ghee and roast the cashew nuts and raisins and garnish on top.

Note:

You can make ada at home. Here is the recipe.

For making fresh ada:

Unnakkal ari (Raw rice)  - 1 cup.  Sugar   - 3 tsp. Coconut  - 1 tbsp.

• Wash the unakkalari well and either powder it or grind it.
• To this, add the sugar and the coconut oil, and mix it till it is slightly thinner than dosa batter consistency, but thick enough to be spread on a leaf. 
• Tear the banana leaf into five portions, remove the fibre, and spread the batter on each leaf by hand. Flatten and smoothen it out.
• Place a vessel of water on the flame, and when it boils well, add the flattened ada into it.
• When the ada is cooked well, switch off the flame.
• Drain the water and when it cools, gently separate each ada from the leaf.
• Cut the ada into very small pieces.
• Now ada is ready for Pradhaman. 

Note: see my other  Ada Pradhaman recipe

Uppumanga (Raw mangoes in brine)

Last week, I had been to Indian store, when I saw the medium sized kaddu mangas (Baby raw mangoes), I could not believe my eyes. But it was very expensive, so I bought  only 2 pounds ,which was  only 14 mangoes.  

Manga uppilittathu with chilies is a delicious accompaniment with Kuthari Kanji.( I will post the recipe later).  This is oil free pickle.

Ingredients

Baby Raw Mangoes                        14 No.

Crushed Red chili Flakes                1 Tbsp.

Turmeric powder                           1/8 Tsp.

Green chilies                                 6 No.  (silted)

Raw Salt                                     1/8 cup-  ¼ cup

Boiled and cooled water                as required

Method:

• Wash and wipe the mangoes with paper towel and allow the mangoes to air dry.
• Heat water in a pan, add salt and turmeric powder. When the water boils rapidly switch off the stove and Allow to cool.
• Arrange the mangoes in the glass bottle or in brine.
• Add the mango into it . Then add the chopped green chilies and Red chili flakes.
• Now add the cooled salt water in it.  When you are pouring them into the jars, push the mangoes inside such that they get submerged in the water.   There should be a layer of liquid on top.
• Do not refrigerate now. 
• Depending on where you live, the mangoes take their time to soak up.
• I refrigerate it after the third day and it stays good for at least few months.
• It’s ready to eat with curd rice. 

My Other Vadu Manga Recipe :    Kannimanga/ Vadu Manga

Sāmbhar

Each state in the South prepares sambar with a typical variation, adapted to its taste and environment. Kerala Sambar is different from the typical Sambar made in the other South Indian states.  I made this sambhar without coconut. This is a simple recipe from my ‘Madappalli”. Enjoy

Ingredients

Tovar dhal                                      ½ - 3/4 cup

Tamarind                                        a small size

Turmeric powder                          ¼ Tsp.

Sambhar Powder                           2 Tbsp.

Red chili powder                           ¼ Tsp.

Asafetida powder                        ¼ Tsp. 

Salt                                               to Taste.   

Water                                          As required

Vegetables

 Chopped Okra                             4 No.

Carrot                                            1 No.(Cubed)

Tomatoes                                      2 No. (Chopped)

Silted Green Chilies                      3 No.

 Chopped Bell Pepper (Capsicum)  ¼ cup

Grated Ginger                                1 Tbsp.

Curry leaves                                  few

For Seasoning

Coconut Oil                                    2 Tbtsp.

Mustard seeds                              1    Tsp.

Broken Red chillies                        2 No.

Curry leaves                                   few

For Decoration

Coriander leaves                          few.

Method: 

• Pressure cooks the dal with water & turmeric powder on high flame for 4 whistles. After that takeout from the cooker and mashed well and add enough water and blend it well.
• Now add the all vegetables and salt and let it cook for few more minutes.
• When the vegetables are half cooked add the tamarind water and let it cook till all vegetables are well cooked.
• Meanwhile heat oil in another pan and add the sambar powder and Asafetida powder. Fry it for a minute; make sure that it doesn't get burnt. Add some water to the powder and make a thick paste,
• Add this to the veggies and let it boil for 10 minutes in medium heat.
• Heat the coconut oil in a pan, crackle the mustard seed, after that add all seasonings fry it.
• Add this fried tempering into the cooking sambar. Remove from the fire.Decorate with coriander leaves.
• Now Sāmbhar is ready to serve.
• Serve hot with steamy rice, idlis and dosas.

  See my  other Sambhar Recipes :

Udipi Sambhar

Express Tomato Sambhar

Millaghai Sambhar,

Kerala Sambhar,

Hotel Idli Sambhar

Andhra Style Sambhar

Arachuvitta Sambhar

Mixed Vegetable Theeyal

Curries have always been a special part of Indian cuisine. Kerala dishes are no exception. Theeyal is a vegetarian side dish in Kerala cuisine. I already posted Zucchini Theeyal, TomatoTheeyal in my blog. (See the link). Here is another one Theeyal “Mixed Vegetable Theeyal”. So, here we have a delicious and mouthwatering recipe of mixed vegetable Theeyal, which is sure to take your taste-buds on a delightful ride.

Ingredients:

Tamarind                       gooseberry size ball

Turmeric powder             ½ tsp.

Salt                               to taste.

Water                            as needed

Vegetables

Raw banana                     ½ no.

Beetroot                           ½ no

Carrot                              1 no

Okra                                5 no.

Potato                             2 no.

Green Beans                     8 no

Bell pepper (capsicum)       1 no.

 For roasting and grinding

Oil                                   1 tsp.  

Grated Coconut                  1 cup

Coriander Powder                2 tbsp.

Red Chili Powder                 1 tbsp

Fenugreek powder               ½ tsp.

For Tempering        

Coconut oil                         2 tbsp

Mustard seeds                    1 tsp.

Curry leaves                        few

Grated coconut                    1 tbsp.

Dry red chilies                     2 no.

Method:

• Wash and chop all vegetables lengthwise. Cook it in the microwave for 5 minutes. Shallow fry all vegetables in one minute in coconut oil.  Keep aside.
• Soak the tamarind in hot water for 10 minutes and extract juice.
• Cook all the vegetables (except okra) in little water along with  little salt and turmeric until soft but not mushy.
• Heat the pan add ½ tsp of oil; fry the coconut till golden brown. Simmer and add all masalas powders and stir and fry till it gives you a good aroma.  Keep aside for cooling.
• Grind everything to a smooth paste along with 1 cup water.
• Take a cooking pan and add the ground paste, cooked vegetables and fried okra along with more water and salt. Simmer on medium flame for 5 -7 minutes.
• Add the tamarind juice in it and let it boil in medium flame
• Reduce flame and allow the gravy to thicken.
• Heat a oil in a pan and splutter mustard seeds. Then add all other tempering and fry till coconut change in brown color.
• Pour the seasoning over the Theeyal and mix gently.
• Serve hot with steam rice.

My other Theeyal Recipes: Zucchini Theeyal, Tomato Theeyal

Pudalangai Millaghu Kootan/Snake gourd Pepper Stew

A Simple traditional Kerala dish from my Madappalli.

Ingredients

Moong Dal                                 ¼ cup

Big Snake Gourd                        1 no.

Turmeric Powder                        ½ tsp.

Asafetida                                 1/4 tsp.

Salt                                         to taste

Roast and Grind   

Shredded fresh coconut               ½ cup

Urdu dal                                    1 tbsp.

Chenna dal                                1 tsp.

Curry leaves                               few

Black Pepper                              1 tbsp.

Red chili                                    1 no.

Seasonings

Coconut oil                                1 tbsp.

Mustard seeds                           1/2 tsp.

Urad dhal -                                1 tsp.

 Curry leaves                              1 sprig

Red chili                                     1 no. (Broken)

Method:

• Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
• Cook the snake guard with turmeric powder and salt.
• When snake guard is cooked, add grounded spicy mixture in it.
• Let it cook until the raw smell disappears.
• Now add the cooked dal in it and cook for few more minutes in simmer.
• Stirring occasionally till vegetables are tender, remove from the stove heat.
• Heat the coconut oil and fry all tempering.
• Pour the tempering over the cooked Kootan.
• Serve the Kootan with rice. and Rasam

Malabar Aviyal

Malabar is located in southern tip of India; Kerala enjoys unique geographical features that have made it one of the most sought after tourist destinations, Rich in Heritage, scenic beauty and mouthwatering cuisine. 

Malabar

Pre-independence Kerala was basically split into the princely states of Travancore & Kochi in the south, and Malabar district in the north; the erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and northern Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India (like Ethakka,bittergourd,Karunai).

Methology of Avial, see the link Aviyal

Malabar Aviyal is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. It plays a major role in Kerala Sadya. Making Aviyal is quite easy, once you are done cutting the vegetables. This Aviyal menu is sure to transport you to the shores of Kerala. Enjoy

Ingredients

Vegetables

Ethaykka (Kerala Banana)    -              1 no

Carrot                                              1 no

Beans                                              10 no.

Elephant Yam                                    50 gm

Raw Banana                                     1 no.

Methanga-Red Pumpkin                      1 small piece

White Pumpkin/Kumbalanga                1 small piece

Lobia/ Nandan Payar                          100 gm.

Golden Cucumber / Nadan Cucumber     ½ no

 Green chilies                                    2 no

Grind Coarsely

Fresh Coconut                                   1 cup

Green Chilies                                    8 no.(Depending on spice level)

Jeera                                               a pinch. 

Other Ingredients 

Turmeric Powder                                ¼ tsp.

Plain sour yogurt/curd                        1 cup (room temperature)       

Water                                              2 cups

Salt                                                to taste

For Seasoning

 Coconut oil                                       2tbsp.

Curry Leaves                                     2 strings

Method:

• Grind coconut, cumin seed, and green chilies with adding  a little water and grind into coarsely.
• Peel and chop all the vegetables into similar sized 2-inch lengths.
• Take a heavy cooking pan, add vegetables, water ,turmeric powder and salt. Cook the vegetables.
• When  the vegetables are ¾ cooked, add the grounded coconut paste  and l tbsp. of  coconut oil into it. Mix the vegetable gently.
• Keep an eye on the vegetables as they may need more water as they cook.
• Now cook over low heat for about 10 minutes till the raw taste of coconut paste gone.
• Whip the curds into a smooth blend. Keep aside.
• Turn off the stove heat and add the whipped curd into vegetables and gently mix  it.
• Heat coconut oil in kadai, fry the curry leaves and add into the Aviyal and mix well.
• Now the famous Malabar Aviyal is ready to serve.
• Serve hot Aviyal with White Rice.

  Note: See my other Aviyal recipe is here, Aviyal