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Showing posts with label Vishu Recipes. Show all posts
Showing posts with label Vishu Recipes. Show all posts

Apr 1, 2018


Erissery is a traditional dish of Kerala. Erissery is one of my fav dishes in Sadya. Erissery can be prepared with Elephant yam(Chena) and Raw Banana. Fresh Elephant Yam is very hard to get in USA. Most of the time I used Frozen Suran to make Erissery.  Luckily, last week I got the fresh and tender yam from the Indian store. So this recipe I used the Fresh Elephant Foot Yam. Taste of Erissery was amazing. A tasty and healthy  side dish for rice.

Preparation Time: 10 minutes
Cooking Time:      25 minutes
Serves:                4No.


Chena /Elephant yam-(cut into small cubes)           1 cup
Raw plantain-( cut into small cubes, skin on           1 cup
Water-                                                                1 cup (or as required)
Turmeric powder                                                  1/4 Teaspoon
Red chili powder                                                - 1/2 Teaspoon
Black pepper powder                                           1/2 Teaspoon
Salt-                                                                  To Taste
Coconut oil                                                         2 Teaspoon

For the coconut paste:
Grated coconut-                                                 3/4 cup
Cumin seeds-                                                    1/2 Teaspoon
Water-                                                              as required

For Tempering

Grated coconut                                                3 Tablespoon
Coconut oil                                                      2 Teaspoons
mustard seeds                                               1/2 Teaspoon
cumin seeds/jeera                                          1/4 Teaspoon
Urdh Dal                                                        1 Tablespoon
Dry red chillies                                              2 no.
1 sprig curry leaves


  • Wash the yam and banana.
  • Take a heavy pan, ,add Yam,, Banana, red chili powder, turmeric powder, black pepper powder, salt  and water. Mix well.

  • Cook until it is done. Lightly mash it with the back of the ladle.
  • Add a coconut oil and mix it very well.
  • Grind the coconut and jeera to a fine paste by adding water, little at a time.

  • Add the ground coconut-cumin paste. Add more salt ,if required. Mix well and cook for 3 minutes in simmer. Switch off the gas.

  • In a small pan, heat the coconut oil and temper with cumin , mustard seeds ,Urdh dal and red chillies.

  • When the mustard seeds splutter add the grated coconut.

  • Add curry leaves, Hing powder, fry the coconut till they turn crunchy and light brown.

  • Switch off and pour this tempering over the Erissery.
  • Your delicious Kerala Special Nanda Chena and Kaya Erissery is ready !!

  • Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavor will not be there.
  • Prepare the erissery using coconut oil, if you want the authentic Kerala taste. 
  • The consistency of the dish should be reasonably thick

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Nov 1, 2014

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.

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

  • 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.

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

Aug 21, 2014

404: Pavakkai Kichadi/ Bitter gourd in Yogurt sauce

Pavakkai Kichadi is a traditional Kerala dish made using fried bitter gourd and yogurt.

Recipe Type:  Side dish, Kerala Onam & Vishu Sadya Recipes
Cuisine:         Kerala, South Indian


Finely chopped Bitter gourd       1 cup
Thick Plain Yogurt/Curd             1 cup
Grated ginger                            1 Tbsp.
Mustard seeds                           ½ Tsp.
Finely chopped Green chilies      3 no.
Grated coconut                          2 Tbsp.
Coriander leaves                        1 Tbsp.  
Oil                                              for deep frying
For Seasoning
Coconut oil                                  1 Tsp.
Mustard seeds                             ¼ Tsp.
Red chili                                      1 no.
Hing                                            1/8 Tsp.
Curry leaves                               1 String.

  • Fry the Pavakkai / Bitter gourd, Green Chilly and Curry leaves till it is brown and crisp. When it’s almost brown take it off from the oil and keep aside.
  • Grind grated coconut, ginger and mustard seeds to a fine paste. Mix the curd to this paste. Add Fried items into curd.  Add salt and mix it well.
  • Heat coconut oil, splutter mustard seeds, curry leaves ,red chilies and hing. Add the seasoning to the curd mix.  Decorate with coriander leaves.
  • Now Pavakkai kichadi is ready to serve.
  • Serve with steam plain rice.

May 30, 2014


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

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
 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.

  • 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 :

Feb 1, 2014

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. 

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



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


  • 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 

Oct 8, 2013

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

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.

  • 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. 

  • 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.

Sep 13, 2013

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.

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.


  • 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. 

Jun 7, 2013

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.

Yogurt                                        2 cups (room temperature)
Water                                         1 cup
Ginger grated                              1 tsp.
Turmeric powder                          ¼ tsp.
Salt                                             to taste.

Coconut oil                                    1 tbsp..
Mustard seeds                                1/4 tsp.
Fenugreek seeds                             a pinch
Red chilies                                      2 no.
Curry leaves                                    1 stem   

  • 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. 

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

Apr 14, 2011

Happy Vishu

Vishu (Malayalam:വിഷു) is a new year festival celebrated in the state of Kerala, India. Vishu generally falls on April 14 of the Gregorian calendar. This occasion signifies the Sun's transit to the zodiac - Mesha Raasi (first zodiac sign) as per Indian astrological calculations and astronomically represents the vernal equinox.
konna (Cassia fistula)
The most important event in Vishu is the Vishukkani, which literally " the first thing to be seen on the Vishu day post waking up". The Vishukkani consist of a ritual arrangement of auspicious articles like raw rice, fresh lemon, golden cucumber, betel leaves, arecanut, metal mirror, the yellow flowers konna (Cassia fistula), and a holy text(Ramayana) and coins, jewels ,in a bell metal vessel called uruli in the puja room of the House. A lighted bell metal lamp called nilavilakku is also placed alongside. This arrangement is completed the previous night. On the day of Vishu, the custom is to wake up at dawn and go to the puja room with the eyes closed so that the Vishukkani is the first sight of the new season.. Devotees also throng the well-known temples like Sabarimala Ayyappan Temple, Guruvayur Sree Krishna temple to have a "Vishukkani Kazhcha" on the early hours of "Vishu" day.

"Vishu" is celebrated with much fanfare and vigor in all parts of Kerala. Bursting crackers is part and parcel of the celebration especially for children. Elder’s gift firecrackers to children and every child vie with each other to make a world of their own. People wear new clothes (Puthukodi) for the occasion and elders of the family distribute tokens of money, called Vishukkaineetam, to children, servants and tenants. 
Vishu is also a day of feasting, wherein the edibles consist of roughly equal proportions of salty, sweet, sour and bitter items. Feast items include Veppampoorasam (a bitter preparation of neem) and Mampazhapachadi (a sour mango soup) and Kerala sadya dishes.


Gothuma Payasam                                         Chekka Pradhaman                                               

Pavakkai Kichadi                                                  Kerala Sambhar


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