Kerala Onasadya Recipes

[minisoji]

Pavakka Theeyal



Ingredients

1. Pavakka – 1 medium
2. Coconut – 1 cup
3. Chilli Powder – 1 desert spoon
Coriander Powder – 1 desert spoon
Turmeric powder – 1/2 teaspoon
Pepper – 2
Fenugreek – a pinch
Mustard seeds – a pinch
4. Small Onion – 4
Ginger – 1 desert spoon
Garlic – 1 desert spoon
Green chilli – 1,2
5. Tamarind – size of a small lemon
6. Salt
Coconut oil


Method

Fry the coconut till it becomes golden brown. Add the number 3 ingredients and continue frying till it becomes dark brown. Make sure that it doesnt get burnt. Once this is cool, grind it without water. Add some water to the ground mix & stir well. Keep it aside.Soak tamarind in 1 tablesppon water. Steam pavakka, with number 4 ingredients till it becomes soft ( You can also microwave it for 4 minutes). Heat oil in a pan & saute the steamed pavakka for 5 minutes. Add the tamarind along with its pulp. When it starts boiling add the ground coconut mix. Let it boil. Garnish with fried small onions & curry leaves.

[minisoji]

Olan



Ingredients:

Ash Gourd - 100gm
Pumpkin - 100gm
Green Chillies - 4nos
Red Gram Dal - 1tbs (soaked in the water for about 6 hours)
Grated Coconut - 1/2quantity (Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
Salt - to taste
Coconut oil - 1tbs
Curry leaves - 1sprig

Method:

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

[minisoji]

Sambar



Ingredients
Red gram(Thuvaraparippu) - 1 cup
Drumsticks(Muringakkai) - 7 nos
(cut into 2" pieces)
Tomato - 2 nos
(cut into medium sized pieces)
Onion - 1 no
(sliced)
Green chillies - 2 nos
(sliced)
Grated coconut - 1 cup
Turmeric powder - 1/2 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Asafoetida(Kayam) - 1 cm cube
Black gram(Uzhunnuparippu) - 1 tsp
Bengal gram(Kadalaparippu) - 1 tsp
Fenugreek seeds(Uluva) - 1 tsp
Tamarind(Puli) - 1 lemon sized ball
Curry leaves - 20 nos
Coriander leaves - 1/4 cup
Mustard seeds - 1 tsp
Dry red chillies(Kollamulaku) - 2 nos
Oil - 6 tsp
Salt - As reqd


Method

1)Soak Thuvaraparippu overnight or for 2 hrs in hot water.

2)Heat 1 tsp of oil in a fry pan.

3)Fry asafoetida cube, till it turns brown. Remove it from oil.

4)Add 1 more tsp of oil into the pan.

5)Add bengal gram, black gram, fenugreek seeds and 10 curry leaves into it.

6)Add coconut, into the gram mix and stirr well careful not to burn the grams, till coconut turns golden brown. Remove it from the pan.

7)Into the same pan add coriander powder and then chilli powder. Reduce the flame and stirr until the raw smell leaves, carefully not to burn the powders. Grind the fried coconut and powders into a fine paste.

8)Heat 2 tsp of oil in the pan.

9)Fry onions and green chillies, till the raw smell leaves.

10)Boil dal with turmeric and tomato.

11)When dal is half cooked, add drumsticks, onions and green chillies.

12)Soak tamarind in a cup of water and filter.

13)Add the ground coconut paste and tamarind to the dal mixture.

14)Allow it to boil well.

15)Add salt to taste.

16)Heat 2 tsp of oil in another fry pan.

17)Splutter mustard seeds and saute dry chillies and rest of the curry leaves.

18)Add the above seasoning into the cooked sambar.

19)Add finely chopped coriander leaves and mix well.

[minisoji]

Inji curry



Ingredients

Ginger - 100 gms
Tamarind pulp - 1 tsp
Brown Sugar - 2 tsp( or use ordinary sugar)
Fenugreek seeds - 1/2 tsp
Mustard seeds
Curry leaves
Salt to taste
Oil
For roasting and Grinding
Grated coconut -1/2 cup
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp


Method
Peel and cut the ginger into round pieces. Fry it till brown and drain on a kitchen towel.
Crush the fried ginger pieces in a mortar and pestle or coffee grinder.
Dissolve tamarind pulp in 2 cups of water and Bring to boil by adding Brown sugar.
Simmer for 5-7 minutes and remove from fire.
Heat 1 tsp oil in a pan and fry grated coconut, till it turns brown .
Add all the powders in Roasting section and switch off the heat. Grind it to a very fine paste.
Heat oil in a pan add mustard seeds. When they pop up add fenugreek seeds and curry leaves.
Add the coconut paste and tamarind water and bring to boil.
Stir in fried and crushed ginger pieces and simmer till the gravy thickens.
Store in an air tight container in the refrigerator,will last for 3 weeks.

[minisoji]

Pal Payasam



Ingredients
1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

Method
Cook the rice.
Add milk, condensed milk and sugar to rice.
Mix well.
Let is boil till payasam thickens.
Add cardamom powder and raisins.
Stir the payasam.
Serve hot or cold.