Kerala Onasadya Recipes

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Aviyal




Vegetables mostly added to Aviyal are the following :-

* Potato
* Raw Plantain (Vazhakka)
* Yam (Chenna)
* Carrot
* Drum Sticks (Muringakka)
* Beans
* Ivy Gourd (Kovakka)
* Raw Mango
* Brinjal (Vazhuthananga)
* Ash Gourd (Kumbalanga)
* Runner Beans (Achinga Payaru)
* Pumpkin (Mathanga)

Vegetables like Okra (Ladies Finger), Cabbage etc. which become mushy are not added. Some people prefer their Aviyal to be completely dry while others like Aviyal with a nice little thick gravy. Here is my recipe for Aviyal. I usually make Aviyal with a little gravy.

Ingredients

1. Mixed Vegetables cut into 1 or 2 inch long sized pieces – Around 4-5 Cups
(I’ve used 1 potato, 1 Mango, 2 carrots, 2 drumsticks, 1/2 plantain, 6 beans and a few pieces of brinjal)
2. Turmeric powder – 1/4 tsp
3. Curd – 2 tbsp (optional)
4. Curry Leaves – A sprig
5. Coconut Oil – 1 tbsp
6. Water – As needed
7. Salt – to taste

For Grinding

1. Coconut – 1 cup
2. Cumin (Jeera) – 1/4 tsp
3. Green Chillies – 4
4. Shallots or Pearl Onions (diced) – 2
5. Garlic Pods – 3
6. Curry Leaves – A few
7. Turmeric Powder – 1/4 tsp

Preparation Method

1. Cover and cook the vegetables in very little water along with salt and 1/4 tsp turmeric powder until half done. Add the vegetables according to their cooking time and be careful not to fully cook the vegetables.
2. Open the lid and allow any excess water to evaporate from the veggies.
3. Meanwhile, grind coconut and other ingredients with little water to form a coarse paste.
4. Add the coconut paste to the cooked vegetables and mix gently. Add more salt if needed. Continue to simmer for another 5-7 minutes until thick.
5. If you like you aviyal to have a slight sour taste, remove from stove top and add 2 tbsp curd. Mix gently.
6. Finally add fresh coconut oil and another sprig of curry leaves for garnishing.


Keywords: Kerala onasadya, kerala recipes, kerala sadya, aviyal, kalan, sambar

[minisoji]

Kalan (Moru curry)





Ingredients

1 cup Chopped yam
1 medium Raw banana
3 cups Sour curds
1/2 no. Coconut (fresh)
5-6 nos. Green chillies
2 nos. Red chillies
1 teaspoon Red chilli powder
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1/2 teaspoon Fenugreek seeds
2 tablespoons Oil, Salt
1 teaspoon Turmeric powder

Method

Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil.

Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot

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Erissery



Ingredients

2 cups Ripe Pumpkin (sliced into pieces )
1/2 cup Red oriental bean
1 cup Coconut milk
2 tsp Oil
2 Dried chilli
1 tsp Mustard
2 springs Curry leaves
Water
Salt to taste
To be Ground in paste
1 cup Grated Coconut
1 Small onions
1/2 tsp Cumin
1/2 tsp Turmeric powder
2 or 3 Green chilli
2 Garlic pods

How to make erissery

* Soak beans overnight.
* Cook pumpkin with beans after adding enough water and salt
* Put the grounded paste to the pumpkin, boil for sometime and keep aside.
* Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry and stir well
* Yummy erussery is ready to be served.

[minisoji]

Mambazha Pulissery



Ripe Mango(Mambazham) - 1 no
Turmeric powder - A pinch
Chilly powder - 1 tsp
Green chillies - 1 no
Salt - As reqd
Coconut(grated) - 1 cup
Cumin seeds(Jeerakam) - 1 tsp
Coconut Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Red Chillies(Kollamulaku) - 3-4 nos
Curry Leaves - 1 stem
Yoghurt/Curd - 1 cup
Fenugreek(Uluva) powder - 1/2 tsp


Preparation Method of Mambazha Pulissery Recipe
1)Cut the mango into pieces and boil in water along with turmeric, green chillies, chilly powder and salt.

2)Grind the coconut with the cumin seeds to a fine paste and add this to the boiling mango.

3)Bring this to a boil and take off the flame.

4)Blend the yoghurt to make it smooth and add this to the mixture.

: See to it that the yoghurt does not split.

5)Heat oil in a pan.

6)Add mustard seeds and when they crackle, add red chillies and curry leaves.

7)Add the above seasoning to the above mango curry and mix well.

8)Sprinkle fenugreek powder and mix well again.

Serve with rice.

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Ada pradhaman




Ingredients

1/2 cup ada
4 green cardamoms
1 tblsp sugar (cheeni)
1/4 cup pure ghee
12 cashewnuts
2 tblsp sultanas
1 1/2 cups coconut (narial) (scraped)
1 cup palm jaggery (gud)

Method
* Heat 2 tablespoons ghee and fry the ada lightly.
* Grind the cardamoms with the sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry the cashewnuts and kishmish till light brown.
* Soak the coconut in 1 cup warm water, grind and extract thick milk. Repeat the process and make a second extract and keep aside. Crush the jaggery to fine powder and keep aside.
* Boil ada in 1 cup water and the second extract of coconut milk. The ada should remain soft but hold its shape.
* Add the jaggery and continue cooking till it thickens. Heat the remaining ghee and add to the pradhaman.
* Mix in the first extract of coconut milk, the fried dry fruits. Stir well and heat thoroughly.
* Sprinkle the cardamom powder and serve at room temperature.

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Semiya Payasam




Ingredients
Vermicelli(Semiya) - 1 measure
Milk - 6 measure
Ghee - 100 gm
Sugar - 1 meaure
Raisins(Onakka munthiri)
(fried in ghee)
Cashewnuts
(fried in ghee)
Cardamom(Elakka) powder - A pinch


Method

1)Fry vemicelli in ghee, until golden brown and keep it aside.

2)Boil the milk.

3)Add fried vermicelli and cook for 8 - 10 mins.

4)Add sugar, fried raisins, fried cashewnuts and cardamom powder and mix well.

5)Boil for 2 - 3 mins.

Serve hot or chilled.

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Pavakka Kichadi



Ingredients

* 1 cup thinly chopped pavakka
* 1 cup beaten yogurt
* salt, as needed
* 1/4 tsp turmeric powder
* curry leaves, few
* 2 dry red chillies
* 1 or 2 chopped shallots (optional)
* 1 tsp mustard seeds
* 2 tsp coconut oil

Directions

Heat 1 tbs oil in a pan or iron skillet and add bitter gourd pieces with salt and turmeric powder. Fry till
the pieces slightly changes brown in color and crisp. (or you can deep fry bitter gourd pieces). Add this to beaten yogurt and mix well..Adjust salt. Heat 2 tsp coconut oil in a pan, splutter mustard seeds followed by red chillies, curry leaves and shallots. Pour this over the kichadi and serve as a side dish with rice.

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Vendakka Kichadi


Ingredients

Ladies finger - 250 gm
Curd - 1 cup
Kadala parippu (channa dal) - 1 tsp
Uzhunnu parippu (Urad dal) - 1 tsp
Mustard - 1/4 tsp
Curry leaves - 1 sprig
Dry red chilly - 2 nos
Salt - to taste
OIl - to fry

Directions

1)Cut ladies finger into 1 cm pieces and deep fry in oil till crisp.

2)Heat 1 tbsp oil and splutter mustard.

3)Add kadala parippu, uzhunnu parippu, curry leaves and red chilly.

4)Add to fried vendakka(ladies finger) and saute well.

5)Add curd and salt just before serivng and mix well.