Onam Special « Kerala Recipes

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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.

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Ingredients :

1.Beans - 1/2 kg
2. Onion (small)- 3
3. Coconut (grated)- One cup
4. Green chilli -3
5. Mustard seed- One tea spoon
6. Garlic - 2 pod
7. OIL- One table spoon
8.Turmeric -One pinch
9.Curry leaves- Few
10.Salt - To taste

Method of Preparation:

Cut beans into very small piece. Grind coconut, turmeric, onion, green chilli together. Add one table spoon of oil in to a frying pan ( cheena chatti in malayalam) and add mustard. When the mustard pops add beans, garlic and mix well. Then add the ground coconut masala and do not mix but the masala should be covered by the beans. Add curry leaf and salt to taste. Keep the pan covered and cook in a low flame for 5 minutes. Stir well and serve hot.

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Ingredients :

1. Large onions - 2(sliced fine)
2.Garlic cloves - 2
3.Grated coconut - 1 cup
4.Shallots -1 cup
5.Fenugreek seeds - 1 tsp
6.Chili powder - 1 tbsp
7.Jackfruit seed- 100 gm(cut into 4)
8.Tuvar dal-1/3cup
9.Coriander seeds - 1 tsp
10.Green Chilly(slit)-3
11.Salt to taste
12.Oil-4 tsp
13.Tamarind extract - 1 tbsp
14.Turmeric powder - 1 tsp
15.Curry leaves - a few

Method of Preparation:

Heat two tsp of the oil in a frying pan and add ½ cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and ½ cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes.

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Ingredients :

1. Cucumber -½
2. Coconut - ½ medium sized
3. Green chillies- 5
4. Tamarind - One marble sized ball
5. Asafoetida (kayam)- A pinch
6. Curd - ½ cup (thick)
7. Salt - to taste

Method of Preparation:

Remove skin of cucumber and cut into small pieces. Grind coconut, green chillies, tamarind, asafoetida and salt to a fine paste. Add the cucumber pieces to the ground coconut mix. Add curd and mix well.