Onam Special « Kerala Recipes

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Ingredients :

1.Ash gourd - 100gm
Pumpkin - 100gm
Green chillies - 4nos (split the edge)
Red gram dal - 1tbs (soaked in the water for about 6 hours)
2.Grated coconut - 1 / 2 quantity
(Squeeze out 1 / 4 cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
3.Salt - to taste
4.Coconut oil - 1tbs
5.Curry leaves - 1sprig

Method of Preparation:

Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1 / 4 cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well.

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Ingredients :

1.Raw Bananas (Plantains)- Cubed
2.Chilli Powder- 1 teaspoon
3.Turmeric Powder- 1 teaspoon
4.Cumin seeds(jeerakam)- 1/2 teaspoon
5.Urud Dal- 1/4 teaspoon
6.Coconut Grated- 1/2 cup
7.Mustard Seed- 1 teaspoon
8.Coconut for Garnish- 1 teaspoon
9.Curry Leaves- A few
10.Coconut Oil- One tablespoon
11.Salt - To taste

Method of preparation:

Soak the cut plantains in warm water to remove its stain for 5 minutes. Drain and cook the plantains wit turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it boil for 1 minute. Meanwhile, heat the oil and add mustard seeds. When it pops add the urud dal and the coconut kept for garnishing till it is brown. Add this mixture to the erissery along with the curry leaves.

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Ingredients :

1.Lentils (green gram dal)- 1cup
2. Water - 3cup
3. Turmeric powder- 1/2tsp
4. Salt- to taste
5. Ghee - 2tsp

Method of preparation:

Lightly fry the lentils in a pan. Boil 3 cups water and add the washed lentils and turmeric powder. When it boils, simmer the flame. When the lentil is cooked well, add salt to taste and ghee.
Mix well and remove from fire.

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Ingredients :

1. Tomatoes cut -4
2. Toor dal - 1 Teaspoon
3. Mustard - ½ Teaspoon
4. Jeera - ½ Teaspoon
5. Pepper powder - A Pinch
6. Turmeric powde- A Pinch
7. Red chilli -1
8. Green chilli -1
9. Lemon- ½
10. Curry leaves - One sprig
11. Coridander leaves -One sprig
12. Oil - 2 Teaspoon
13. Salt - To tase

Method of preparation:

Heat oil in pan. Splutter mustard, jeera and toor dal. When it is brown, add tomatoes and all other ingredients one by one except lemon. Add a cup of water and boil for five minutes. Remove from fire and squeeze lemon in it. Stir well and serve.

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Ingredients:

Ginger (5 large pieces)
Tamarind water - extract of tamarind in water (To taste)
Turmeric powder (1/2 Tsp.)
Red chili powder (1 Tsp.)
Fenugreek powder (1/4 Tsp.)
Brown sugar (to taste)
Salt
Mustard seed, red chili, curry leaves (1 stem) and oil for seasoning

Method of preparation:

Skin the ginger and cut into thin slices. Fry it to crispy in low heat in a skillet. Grind the fried ginger without water. Mix the tamarind water, turmeric powder and chili powder in any container. In steel vessel season oil, mustard seeds, red chili and curry leaves. Add the tamarind water mixture to it and bring it to boil. Add the fried ginger to it. Cook to the desired consistency. Add the brown sugar and fenugreek powder. Remove from heat.

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Ingredients:

1.Banana - 12 (ripe ones)
2. Oil - ½ kg
3. Turmeric - A pinch
4. Salt - to taste

Method of preparation:

Cut banana into thin round slices. Heat oil in a deep pan. When the oil is boiled add the turmeric and stir. Add banana pieces and fry till it becomes crispy. Drain out from oil and sprinkle salt to taste. Keep it closed in air tight jar.

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Ingredients :

1.Coconut grated - 1/2 cup
2. Ginger - small piece
3. Small onions - 3
4. Garlic - 3 pods
5. Jeera - 1/4 teaspoon
6. Red chilli (dried ones) - 3
7. Turmeric - 1/4 teaspoon
8. Curd or buttermilk - 1 litre (fairly thick)
9. Fenugreek - 1/2 teaspoon
10. Curry leaves (karivepila) - one sprig

Method of Preparation:

Grind coconut, garlic, jeera, turmeric, into a fine paste. Mix with the butter milk and add salt to taste. Keep on low fire. Keep stirring till butter milk is fairly warm. Don't let it boil. Take a pan add oil. When the oil is heated splutter mustard seeds. Add finely chopped onions and ginger. When brown add fenugreek and red chilli. When it splutters add curry leaves. Remove from fire and pour into the butter milk.