Avial

Avial

Ingredients

1. Drumsticks - 225 g
2. Potatoes - 115 g
3. Brinjal -115 g
4. Elephant yam - 115 g
5. Plantain (green banana) - 115 g
6. Beans - 115 g
7. Coconut - 115 g (1/2 no)
8. Coconut oil - 50 ml
9. Green chillies - 5 g
10. Turmeric powder - a pinch
11. Cumin seeds - a pinch
12. Curd or mangoes - 115 g
13. Curry leaves - a spring
14. Salt - To taste

Preparation Method

1. Wash and peel vegetables and cut them into long pieces.
2. Grind together coconut, green chillies and cumin seeds to a fine paste.
3. Beat the curd well.
4. Boil vegetables in sufficient water with turmeric powder and salt.
5. Add ground mixture, beaten curd and curry leaves . Bring to boil .
6. Pour fresh coconut oil and remove from fire . Serve hot

Chicken stew

Chicken stew

Ingredients

1. Chicken - 1 kg
2. Small onions (Kunjulli) - 1 handful
3. Garlic pods (big) - 5 nos
4. Ginger - 1 small piece
5. Green chillies - 12 nos
6. Cloves (Grambu) - 3 nos
7. Cinnamon (Patta) - 2 nos
8. Coconut milk - 2 cups
9. Coconut oil - 1 tablespoon
10. Salt - To taste

Preparation Method

1. In a pressure cooker, place all the ingredients except the coconut milk and coconut oil and cook till done.
2. After the chicken has cooked well, add coconut milk. Stir well.
3. Add salt and mix well again.
   :- Don't allow the milk to boil.
4. After the milk has heated well and mixed together, you can put it off the fire.
5. Pour coconut oil on top.

Cheera Thoran

Cheera Thoran

Ingredients

1. Garlic -2 pods
2. Turmeric powder - ¼ teaspoon
3. Chilli powder - 1/4 teaspoon
4. Coconut (grated)- 1 cup
5. Refined vegetable oil -2 tablespoon
6. Mustard seeds -½ teaspoon
7. Dry red chillies (halved) - 2 nos
8. Curry leaves - 1 sprig
9. Spinach (finely chopped) -3 cups
10. Green chilli (finely chopped) -1 teaspoon
11. Salt -to taste

Preparation Method

1. In a mixer, grind garlic, turmeric powder, chilli powder and coconut coarsely.
2. Heat oil and splutter mustard seeds.
3. Add red chillies and curry leaves.
4. Add the chopped spinach and green chilli.
5. Sprinkle a little water and salt. Cover the pan.
6. When steam rises, add the ground masala into the centre and cover it with spinach.
7. Close the pan and continue cooking till it steams again.
8. Open and stir gently till the water is absorbed. Serve hot.

Ully Thoran

Ulli Thoran

Ingredients

1. Shallots or small onions (kunjulli) or Big Onions sliced-1 cup
2. Grated coconut-1/2 cup
3. Ginger (grated)-1/2 teaspoon
4. Green chillies slightly ripe (cut into rings) -1 tablespoon
5. Turmeric powder-1/4 teaspoon
6. Curry leaves- 1 sprig
7. Coconut oil-2 tablespoons
8. Mustard seeds-1/2 teaspoon
9. Salt- to taste

Preparation Method

1. Mix the onions, grated coconut , ginger, turmeric powder, curry leaves and salt gently using fingers.
2. Heat coconut oil in a pan and splutter the mustards and add the above mixture.
3. Close the pan with an appropriate lid,not to allow the steam to escape,and simmer cook.
4. Sprinkle water if necessary and stir it occasionally to avoid burning.Press thoran lightly flat to the bottom to facilitate cooking with minimum water.
5. Remove from fire when the onions are cooked.

:- Evaporate the excess water if present, keeping the pan open,in a medium flame.

Serve hot as a sidedish to boiled plain rice.

Potato Curry

Potato Curry

Ingredients

1. Potato (boiled and mashed) - 4 nos
2. Onion (finely chopped) - 2 nos
3. Green chillies chopped - 2 nos
4. Turmeric powder - 1/4 teaspoon
5. Chilli powder - 1/2 teaspoon
6. Mustard - 1/2 teaspoon
7. Urad dal - 1 teaspoon
8. Salt - to taste
9. Oil - as required
10. Curry leaves - 1 sprig

Preparation Method

1. Heat oil in a pan.
2. Roast mustard, urad dal, and curry leaves.
3. Add onion and fry well.
4. Add turmeric, & chilli powder and mix it well.
5. Add salt.
6. Add mashed potatoes and cook for 3-4 minutes over a low flame, covering with a lid.
7. When done, keep it closed for five minutes.
8. Garnish it with coriander leaves.

:-Serve with chappathi, puri, or dosa.

Tomato Rice

Tomato Rice

Ingredients

1. Rice (cooked) - 2 cups
2. Onion (finely chopped) - 1 big
3. Green chillies (finely chopped) - 3 nos
4. Tomato (finely chopped) - 2 small
5. Curry leaves - 1 sprig
6. Urad dal (black gram ) - 1 teaspoon
7. Cumin seeds - 1/4 teaspoon
8. Mustard - 1/2 teaspoon
9. Dry chilly chopped -1 no
10. Salt - to taste
11. Turmeric powder - a pinch
12. Coriander leaves - few

Preparation Method

1. Fry urad dal, dry chilli, mustard, and cumin seeds in oil.
2. Then add onion, greenchillies and curryleaves.
3. Add turmeric powder, tomato and mix well.
4. Add rice and salt. Mix well.
5. When done add coriander leaves.

Nelllikka Achar

Nelllikka Achar

Ingredients

1. Gooseberry - 1 kg
2. Chilli powder - 300 g
3. Fried fenugreek powder - 4 tablespoon
4. Asafoetida powder - 2 tablespoon
5. Mustard - 1 1/2 tablespoon
6. Curry leaves -1 sprig
7. Salt - 1 tablespoon
8. Gingelly oil - 1 bottle
9. Vinegar - if required

Preparation Method

1. In a pan, fry the gooseberries.
2. When they are soft, remove from fire.
3. Mix all the ingredients along with salt.
4. Heat the remaining oil. Splutter the mustard and curry leaves and pour into the gooseberries.
5. Put them in jars. Add a cup of vinegar also if required.
   

Mango chutney

Mango chutney

Ingredients

1. Raw mango (big size) - 1 no
2. Grated cococnut - 1 cup
3. Curry leaves - 1 sprig
4. Dry chilli (red chilli) - 4 nos
5. Salt - To taste

Preparation Method

1. Cut mango into small pieces.
2. Grind coaresly coconut, curry leaves, chilli and salt.
3. When done, add mango and grind. No need to put water.

Onion chutney

Onion chutney

Ingredients

1. Grated coconut - 1 cup
2. Curry leaves - 2 sprigs
3. Small red onoin - 6 nos
4. Tamarind - as required
5. Salt - to taste
6. Dry chilli – 4 nos

Preparation Method

1. Grind coconut, tamarind, chilli, curryleaves and salt.
2. When done, add oninons and grind for few seconds.

:- No need to add water. And no need to make fine paste.

Potato Bajji

Potato Bajji

Ingredients

1. Potato (Peeled) - 5 nos
2. Gram dal Powder (kadalamaavu) -1/2 cup
3. Chilli powder - a pinch
4. Salt - to taste
5. Oil

Preparation Method

1. Cut potatoes in round narrow shape.
2. Put chilli powder, and salt to gram dal powder and mix well with water.
3. Dip potatoes in that mixture and deep fry.

Parippu Vada

Parippu Vada

Ingredients

1. Tur dal ( thuvarapparipp) - 1 cup
2. Onion (chopped) -1 big
3. Curryleaves (chopped) - 2 sprigs
4. Ginger (chopped) - 1 small piece
5. Greenchillies (chopped) - 3 nos
6. Red chilly - 1 no
7. Salt -to taste
8. Asafoetida powder- a pinch
9. Coconut oil

Preparation Method

1. Wash and soak dal for 1-2 hours.
2. Grind dal coarsely, without water, along with red chilly and salt .
3. Then add ginger, green chilly, onion , curry leaves , asafoetida and mix .
4. Make vada shape and deep fry.

Chutney powder

Chutney powder

Ingredients

1. Dry coconut - 2 small size
2. Dry chilli - 20 nos
3. Asafoetida powder - a pinch
4. Curry leaves - 2 sprigs
5. Salt - to taste

Preparation Method

1. Cut dry coconut into small pieces.
2. Roast coconut with chilli in a pan.
3. When it becomes crispy, add curry leaves and roast for 1-2 minutes. Let it cool.
4. Add asafoetida powder, salt.
5. In a mixer, grind and make a fine powder.

Dosa- chutney powder

Dosa- chutney powder

Ingredients

1. Urad dal - 3 cup
2. Gram dal - 1 cup
3. Dry chilli - 25 -30 nos
4. Rice - 2 tablespoon
5. Asafoetida powder - a pinch
6. Curry leaves - 1 sprig
7. Pepper or pepper powder - as required
8. Salt - to taste

Preparation Method

1. Roast urad dal, chilli and pepper .
2. When done add curryleaves and roast for few minutes.
3. Then roast rice and gram dal seperately. Let it cool.
4. Add salt.
5. In a mixer, grind and make powder.

Dates pickle

Dates pickle

Ingredients

1. Dates (without seeds) - 300 g
2. Green chillies(finely chopped) - 4 - 5 nos
3. Ginger (finely chopped) - 1 small piece
4. Asafoetida - A pinch
5. Water - 1/2 cup
6. Chilli powder - a pinch
7. Pickle powder(Pickle mix) - 2 teaspoon
8. Sesame oil ( Nallenna) - 3 tablespoon
9. Salt -to taste

Preparation Method

1. Soak dates in water for 6 hours.
2. Then add asafoetida, salt and mix it well.
3. Soften the dates with hand.
4. Deep fry green chillies and ginger in oil.
5. When done add chilli powder and pickle powder and mix well.
6. Then add that mixture to dates mixture.

:-Add salt as required - pickle mix usually contains salt

Bread Upma

Bread Upma

Ingredients

1. Bread silces - 8 nos
2. Onion (finley chopped) - 1 no
3. Curry leaves -1 sprig
4. Tomato (chopped) - 1 no
5. Green chillies (chopped) - 2 nos
6. Dry chilly - 1 no
7. Oil - as required
8. Mustard - 1 teaspoon
9. Salt - to taste

Preparation Method

1. Cut each bread slices into 9-10 pieces.
2. Cut dry chilly into 2-3 pieces.
3. In a frying pan, heat oil.
4. Add mustard, dry chilly and curry leaves and roast.
5. Add onion and green chilly. Roast well.
6. Then add tomato and salt.
7. Finally add bread pieces and mix well.

Cauliflower fry

Cauliflower fry

Ingredients

1. Cauliflower (large) - 1 no
2. Eggs - 2 nos
3. Bread crumbs - as required
4. Oil - 2 cup
5. Salt - to taste
6. Water - as required

Preparation Method

1. Cut the cauliflower into small florets.
2. Wash and boil in salted water just enough to submerge the cauliflower.
3. Boil for 8 mins till cauliflower starts loosing the raw look.
   :- Do not overcook, even if its undercooked, it will be ok.
4. Beat the eggs well and add a pinch of salt and set aside.
5. Dip the cauli florets in eggs and coat it well in bread crumbs.
6. Heat the oil in a pan .
7. Deep fry them.
   :- Serve hot with tomato ketchup.

Sukhiyaan

Sukhiyaan

Ingredients

1. Whole green gram (Cherupayar) - 2 cups
2. Jaggery (Sharkkara) - 1 1/2 cups
3. Cardamom (Elakka) - 4 nos
4. Grated coconut - 1/2 cup
5. All purpose flour (Maida) - 1 cup
6. Salt - to taste

Preparation Method

1. Cook green gram(whole) in a pressure cooker.
2. Heat up a pan.
3. Add jaggery, grated coconut and cardamom.
4. Cook till the jaggery melts.
5. Add cooked green gram.
6. Cook till it gets sticky.
7. Switch off the flame and allow it to cool.
8. Make small balls off the mixture.
9. Mix together maida, water and salt to get a smooth batter.
10. Dip each ball in this batter.
11. Deep fry in oil till brown.

Oolan

Oolan

Servings - 6

Ingredients

1. Black-eyed beans - ½ cup
2. Water - 2½ cups
3. Ash gourd (diced) - 2 cups
4. Green chillies (half slit ) - 6
5. Salt - to taste
6. Thick coconut milk - 1 cup
7. Curry leaves -1 sprig
8. Coconut oil -1 dessertspoon

Preparation Method

1. Cook the black-eyes beans in 1½ cups water in a pressure cooker and keep aside.
2. Cook the ash gourd with green chillies, salt and 1 cup water.
3. Add the cooked beans and allow to simmer for a while.
4. Add coconut milk and curry leaves. Remove from heat.

Curd Rice

Curd Rice

Ingredients

1. Rice - As reqd
2. Sour Curd (Pulicha thayiru) - 1 cup
3. Milk - 3/4 cup
4. Salt - 1/2 teaspoon
5. Oil - 3 teaspoon
6. Black gram (Uzhunnuparippu) - 1/4 teaspoon
7. Ginger(chopped) -1/4 teaspoon
8. Mustard seeds - 1/4 teaspoon
9. Red chillies (Kollamulaku) - 3 - 5 nos
10. Asafoetida(Kayam)- A pinch
11. Curry leaves - 1 sprig
12. Coriander leaves - to garnish

Preparation Method

1. Cook rice in a pressure cooker and leave it for about 3 hours in a closed vessel.
2. Pour sour curd, milk, salt into the rice and mix well.
3. Heat oil in a small pan and add mustard seeds. When it pops, add black gram, ginger, red chillies and roast them fully. Then add a pinch of asafoetida and curry leaves.
4. Remove from fire and add this to the curd rice.
5. Garnish with coriander leaves.
6. Mix well the mixture and the curd rice is ready to be served.

Uzhunnu Vada

Uzhunnu Vada

Ingredients

1. Black gram (Uzhunnu parippu) - 400 g
2. Raw rice (Pachari) - 4 teaspoon
3. Black pepper - 15 nos
4. Green chillies - 7 - 8 nos
5. Ginger - a small piece
6. Asafoetida(Kayam) - 1/2 teaspoon
7. Coriander leaves(chopped) - 3 teaspoon
8. Curry leaves - 1 sprig
9. Salt - to taste
10. Oil for deep frying

Preparation Method

1. Soak black gram with raw rice and pepper for 4 hrs.
2. Cut ginger, green chillies, coriander leaves and curry leaves into very small pieces.
3. Grind black gram with as much less water as possible.
4. Add asafoetida and salt while grinding.
   :- The batter should be too thick to stick on hands. The black gram should not be ground too nicely. It should be a little rough.
5. Remove the batter into a bowl and add chopped green chillies, ginger, , coriander leaves and curry leaves.
6. Heat oil in a fry pan.
7. Apply cold water on your left hand and take a little batter of the size of a lemon on it.
8. Press it softly to get a flat round shape.
9. Make a hole in the middle with wet finger.
10. Put them in the hot oil and deep fry.
11. Repeat the procedure for the remaining batter.
    :- Serve with sambar or chutney.
    :- If the hands are dry, the batter will stick on to your hands. So make sure your hands and fingers are wet.

Rasam

Rasam

Ingredients

1. Black pepper - 3 teaspoon
2. Cumin seeds(Jeerakam) - 3 teaspoon
3. Garlic pods - 5 nos
4. Ripe tomatoes - 2 nos
5. Green chillies - 3 nos
6. Curry leaves - 1 sprig
7. Coriander leaves - 1/2 cup
8. Grated jaggery(Sharkkara) - 1 teaspoon
9. Water - As required
10. Mustard seeds - 1/2 teaspoon
11. Fenugreek seeds(Uluva) - 1/2 teaspoon
12. Asafoetida(Kayam) - 1/4 teaspoon
13. Tamarind(Puli) - 2 lemon sized balls
14. Salt - As reqd
15. Oil for seasoning

Preparation Method

1. Heat 2 cups of water in a vessel.
2. Add the tamarind and largely chopped tomatoes to it.
   :- This will soak the tamarind faster and also mash the tomatoes easily.
3. Grind the black pepper and cumin seeds, followed by the garlic pods with the skin and finally the green chillies until they just break.
   :- Freshly ground pepper and cumin seeds always gives a better flavour than stored rasam powder.
4. Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.
5. Add the ground mixture, curry leaves, chopped corriander leaves, grated jaggery, and salt to taste.
   :- Jaggery is the secret thing that most caterers use.
6. Heat about 3 teaspoon of oil in a kadai or the vessel you want to prepare the rasam.
7. Splutter the mustard seeds.
8. Add the fenugreek seeds and the asafoetida.
9. Pour the prepared rasam mixture into the vessel.
10. Add 2 more cups of water or as desired.
11. Check for salt.
12. Keep an eye on the rasam because it just takes about 5 - 6 mins to be done.
13. When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.
    :- You get the best flavour of rasam only if it has not boiled fully. It should get cooked in the steam after closing the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
    :- Serve hot with rice.
    :- It is very good for digestion.
    :- Since there is no turmeric powder added to it, this rasam will have a natural color to it.
    
    

Erissery

Erissery

Erissery can be made with raw bananas or red pumpkin.

Servings - 4

Ingredients

1. Raw bananas or red pumpkin -250 g
2. Red beans- 100 g
3. Green chillies -10 g
4. Small onions -30 g
5. Coconut - 50 g
6. Coconut oil -15 ml
7. Curry leaves -2 sprigs
8. Cumin powder- a pinch
9. Salt- to taste

Preparation Method

1. Peel and cut raw bananas or red pumpkin into cubes .
2. Boil this with green chillies, curry leaves and onions.
3. Add salt and cumin powder.
4. Soak red beans overnight . Boil till tender .
5. Scrape coconut and extract milk.
6. Add cooked beans and coconut milk to the above mixture. Bring to boil .
7. Add fresh coconut oil. Mix well and remove from fire . Serve hot

Sambar

Sambar

Ingredients

1. Cucumber -A Small Piece
2. Potato (cut into pieces) -1 no
3. Onion (Sliced )-1 no
4. Green Chillies (Split) -3 nos
5. Tomato -1 no
6. Drumsticks -2 nos
7. Red Chillies -8 nos
8. Coriander Seeds - 1 teaspoon
9. Urud Dal - 1 teaspoon
10. Channa Dal - 1 teaspoon
11. Cumin seeds -1 teaspoon
12. Pepper -¼ teaspoon
13. Tamarind - 1 Lemon Sized ball
14. Coconut - 3 tablespoon
15. Cooked Dal -1 cup
16. Turmeric powder -¼ teaspoon
17. Asafoetida - ¼ teaspoon
18. Mustard seeds -¼ teaspoon
19. Curry leaves -1 sprig
20. Salt - To taste
21. Water - as required

Preparation Method

1. Roast red chillies, coriander seeds, urud dal, channa dal, cumin seeds, fenugreek, and pepper in a little oil.
2. Grind this to a fine powder.
3. Grind coconut separately.
4. Soak tamarind in little water.
5. Take a glass of water in a pan. Cook cucumber pieces in it.
6. Add green chillies, onion, and potato.
7. When half cooked, add tomato and drumsticks.
8. When cooked, add cooked dal, ground coconut , little turmeric powder and asafoetida.
9. After sometime add powdered masala, tamarind and salt.
10. Keep boiling till gravy thickens.
11. Heat oil in a pan.
12. Add mustard seeds and allow it to splutter.
13. Add red chilly and curry leaves.

Sambar is ready to serve.

Chicken Chettinadu

Chicken Chettinadu

Ingredients

1. Chicken - 1 kg
2. Cinnamon - 3 inch piece
3. Cardamoms - 3 or 4 nos
4. Cloves - 5 nos
5. Pepper - 1/2 teaspoon
6. Onions - 4 medium finely chopped
7. Giner paste - 2 teaspoon
8. Garlic paste - 1.5 teaspoon
9. Red Chilli powder - 3 teaspoon
10. Corriander powder - 2 teaspoon
11. Turmeric Powder - 1 teaspoon
12. Tomatoes - 3 large finely chopped
13. Lemon Juice - 1.5 teaspoon
14. Crushed black pepper - 2 tablespoon
15. Water - 1 cup
16. Curry leaves - 2 to 3 sprigs
17. Oil - 4 teaspoon
18. Salt -to taste

Preparation Method

1. Clean, wash and cut chicken into small pieces.
2. Peel and wash ginger and garlic and grind into a fine paste.
3. Heat oil in a pan.
4. Add one spring curry leaves, cinnamon, half crushed cardamom, black pepper and cloves.
5. When it crackles, add the onions and fry till brown.
6. Add ginger garlic paste, red chilli powder, coriander powder, turmeric powder and cook. Simmer in low heat for 2 mins.
7. Add the chicken and cook on high heat for about 15 minutes.
8. Add tomatoes and cook on medium heat.
9. After 10 minutes, add a cup of water and salt to taste.
10. Cook till the chicken is tender and gravy is thick.
11. Decorate with crushed pepper, lemon juice and curry leaves.

Chicken chettinadu can be served with Appam .

Ulli Theeyal

Ulli Theeyal

Theeyal is one of the traditional keralite recipe in sadya. You can prepare theeyal with bitter gourd, brinjal, etc. instead of shell onions.

Ingredients

1. Shell Onions (Kunjulli)- 1 cup
2. Green Chilli(sliced lengthwise) -2 or 3 nos
3. Ginger - 2 small piece
4. Garlic- 2 pods
5. Coconut (grated )- 3/4 cup
6. Black pepper-1/2 teaspoon
7. Cumin Seeds-1 teaspoon
8. Aniseed-1/2 teaspoon
9. Turmeric Powder-1/4 teaspoon
10. Red Chilli Powder-1/2 teaspoon
11. Coriander Powder-2 teaspoons
12. Tamarind (grated )-Small piece
13. Salt -to taste
14. Curry Leaves-1 sprig
15. Red Chilli-1 medium sized
16. Oil-3 tablespoons
17. Mustard Seeds- A Pinch

Preparation Method

1. Clean and slice the shell onions.
2. Cut garlic and ginger into small pieces.
3. Soak the grated tamarind in 1/2 cup water.
4. Heat a thick bottomed pan.
5. Dry roast the grated coconut, pepper, cumin seeds, and aniseed (without oil), at medium heat. Keep mixing with a wooden spoon. Take care not to burn the coconut. Roast till the coconut turns deep brown in color.
6. Add coriander powder, chilli powder, and turmeric powder, roast little more, at low heat. Grind this masala with little water, to make a smooth paste and keep aside.
7. Strain the tamarind water, into a cup, and make around 1 cup by adding water.
8. Take 2 tablespoons of oil in a pan, and heat it.
9. Add the cut onions, ginger, garlic, and green chillies, and fry till the onions become golden brown.
10. Add the tamarind water, and salt, and wait till the onions are cooked.
11. Add the grinded mixture, mix well, and boil for 2 more minutes, remove from heat. Take care that the curry should not be too waterey, neither it should get too thick.
12. In a small pan, heat a tablespoon of oil, add mustard seeds. When they start spluttering, add the red chilli, and the curry leaves. Fry them, and pour over the curry.
13. The theeyal is ready. Serve hot with rice.