Kerala Onasadya Recipes

[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.