Onam Special « Kerala Recipes

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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.

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Ingredients :

1. Cucumber -150gm
2. Green Chilli -5
Mustard - 1 teaspoon
Coconut ground - 1 cup
3.Curd - ¼ litre
4.. Coconut oil - 2 table spoon
dry chilli - 3 cut into two
curry leaves- a few
Salt -to taste

Method of Preparation:

Cut cucumber into small pieces and cook in salt and water. Grind item no. 2 and add to cucumber. Cook for 5 minutes and then add curd. Low the fire and keep on stirring till it is just about to boil. Remove from the flame. Season it with dry chilli, mustard and curry leaves.

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Ingredients :

1. Coconut Grated-1 cup
2. Red Chillies(dry) -2 nos
3. Mustard seeds- 1 tsp
4. Urad dal- 2 tsp
5. Tamarind (dry)- 1 small piece
6. Salt- to taste
7. Sugar - 1 tsp
8. Hing- 1 tsp
9. Oil - 1 tbsp

Method of Preparation:

Grate the Coconuts.
In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute. Let it cool completely. Add tamarind, sugar, hing and coconut and grind it to a fine past
Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.

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Ingredients :

1. Adda - One packet
2. Jaggery (Sharkara) - One kg
3. Coconut - 4 (for extracting milk)
4. Coconut - One cup (Cut into very small thin pieces)
5. Cashew nut- One cup
6. Kismis (dry grapes) - ½ cup
7. Cardamom - 6 (powdered)
8. Dry Ginger (Chukku) - One teaspoon (powdered)
9. Ghee - One cup

Method of Preparation:

Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk).

Fry cashew, grapes in one table spoon of ghee and keep it aside.

Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it.

Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well till it boils. Add cashew and grapes. Mix well.

Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well.

If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk.

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Ingredients :

1. Green gram - 1 cup
2. Jaggery (sharkara) - 1 cup
3. Cardamom -5
4. Cashew -15
5. Raisins -15
6. Coconut Milk/Cow's milk - 1 cup (thick)
7. Water -2cup
8. Ghee - 2 teaspoon

Method of Preparation:

Cook the green gram in water. When it becomes soft, add jaggery to it. Stir untill the jaggery is dissolved. Fry cashew, raisins in ghee and add to the mixture. Stir it for 2 minutes. Remove from the flame and add milk. Mix well. Add crushed cardamom and mix well.

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Ingredients :

1. Thick milk- 3ltrs
2. Par boiled rice (dried red rice)- 250gm
3. Water to mix flour Coconut oil- 1tbs
4. Sugar- 2tbs
5. Plantain leaf pieces- as required
6. Cardamom powder- optional

Method of Preparation:

Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it.
Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.
Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.