Instant Mango Pickle

This is an instant mango pickle recipe that is a must have in all feasts. This is another addition to the Kerala Sadhya menu.

Ingredients

1. 1 Raw Mango 
2. Salt (As per taste)
3. Red Chilly powder (As per taste)
4. 1/2 tsp Turmeric Powder
5. 1/4 cup Sesame Oil
6. 1/4 tsp Asafoetida
7. 1/4 tsp Methi Powder (Optional)
8. 1/2 tsp Mustard seeds

Method

1. Cut the Raw Mango into small pieces. Add the turmeric, red chilly powder and salt to the cut mango pieces and mix well. 
2. Heat the oil in a small pan and add the mustard seeds, asafoetida and methi powder. When the mustard starts to crackle, switch off and add this to the mango mixture and mix well. Adjust the salt and spice to your taste.
3. Pickle is ready to be served and stays good for a week if refrigerated.

Sharkara Upperi / Sharkara Varatti

This is a sweet snack famous in Kerala and another inevitable part of a Kerala Sadya.

Ingredients

• 5 raw green plaintains (Nenthran kaai)
• 1 1/2 cups jaggery
• 1/2 tsp Turmeric
• 1/2 tsp Dry Ginger powder
• 1/4 tsp Cardamom powder
• Oil to Deep fry
• 1 tbsp roasted Rice flour 
• 1 tbsp Sugar (Optional)

Method

1. Peel the Raw Bananas and soak them in water mixed with turmeric for around 10 min and then pat them dry.
2. Cut each of banana into half lengthwise and then into small pieces of 1/4" thickness.
3. Heat oil in a wok and carefully drop the pieces into the oil. Fry the pieces in batches till they are crisp and remove them with a slotted spoon and place them on a paper towel to drain the excess oil.
4. Take a big pan and add the jaggery with 1/2 cup water and allow the mixture to boil. To check if it has reached the desired consistency, add a drop of the jaggery mixture in a bowl of cold water. You should be able to make a small ball from it without it melting into the water.
5. Add the cardamom and ginger powder and stir well. Then simmer the stove and add the fried banana pieces into it with continuous stirring. Once the chips are covered with jaggery, switch off and add the rice flour and sugar and mix well.
6. Transfer the mixture into a wide plate and allow it to cool completely. Once cooled, transfer it to an air tight container and enjoy!!

Vishu

Vishu Ashamsakal (Happy Vishu!) & my 50th Post

Vishu is an important festival for Malayalis. The most important event in Vishu is the Vishukkani, which literally means " the first thing seen on the day of Vishu after waking up". The Vishukkani consists of a ritual arrangement of auspicious articles like raw rice, golden cucumber, betel leaves, arecanut, metal mirror, yellow flowers (konna poo), a holy text and coins in the puja room of the house. This is arranged the night before. On Vishu, the custom is to wake up at dawn and go to the puja room with eyes closed so that the Vishukkani is the first sight of the new season.
On this day it is also a custom for the elders to give money to the younger ones to wish them prosperity. It is called Vishu Kaineetam!
Then the grand finale is the feast for the day which will have so many dishes that you've got to hit the bed right after the meal. Also be warned not to have any or only a light breakfast if you want to enjoy your Vishu Sadhya.

This is our Vishukkani...

Now for the recipes for Vishu Sadhya. Click on the links to go to the recipe....

Pumpkin Erriserry	Varuthu Araicha Sambar
Rasam	Kootu Curry
Avial	Cabbage Thoran
Unniappam	Pal Payasam
Ada Pradaman	Puli Inji
Cucumber Pachadi	Sambharam

Cabbage Stir fry

Ingredients

• 3 cups Cabbage shredded
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 2 tbsp grated coconut (optional)
• 1 spring curry leaves
• 1 green chilli (slit lengthwise)
• 1/4 tsp Salt (Adjust to taste)

Method

1. Cook the Cabbage with little water in a microwave for around 4-5 min.
2. Heat oil in a pan and add the mustard seeds. When the mustard begins to crackle add the green chillies and curry leaves. Add the Cabbage and salt and mix everything well.
3. Simmer and cook for a few minutes and switch off and add grated coconut.

Suggestions/ Notes

• I found that this method has a lot of advantages - The nutrition of the vegetable is retained, the cabbage doesn't get burnt and it is less time consuming.
• You may also add green peas and carrots to make it colourful and appealing to children.

Unniappam

Unniappam or Nei Appam is a sweet made on most of the festivals and important functions at home. In Tamil or Malayali feasts this is a must have dish.

Ingredients  

• 2 cups Raw rice flour or soak idli rice for 4-5 hrs and grind it in a mixer to form a batter
• 2 small ripe bananas
• 1 cup Jaggery
• A pinch of Cardamon powder
• Oil or ghee- For deep frying  

Method

1. Melt the jaggery in little water(around 1/2 - 3/4 cup) and strain to remove any impurities.
2. Mix the rice flour, mashed banana, cardamom powder, fried coconut bits, melted jaggery and salt together to form a thick batter. (Its best to use a blender for mixing.)
3. If the batter is too thick add little water or milk. Consistency should be similar to that of an idli batter.
4. Heat the unniyappam pan (Paniyaram pan) and fill it with oil.
5. When the oil gets hot, fill  3/4th of each depression with the batter and fry them at medium heat, uncovered. When one side is cooked, flip over using a fork and fry until golden brown on both sides.
6. Remove and drain onto a tissue paper. Serve warm.

Suggestions/ Notes

1. If you dont have a Unniappam pan, you may heat the oil in a wok and drop the batter with a spoon. The taste is the same but the colour and shape is good if you use the pan.

 

Kootu Curry

Koottu curry is a combination of vegetables and chick peas, and is usually a semi-dry preparation. This is also served as part of any Kerala Sadhya.

Ingredients

• 1 cup Raw banana cut into 1" cubes
• 1 cup Chena / yam cut into 1" cubes
• 1 spring Curry leaves
• 1 1/2 cup Cooked Channa - 3/4 cup (Soak dried chana overnight and pressure cook adding enough water and salt for around 5 whistles)
• 1/2 cup cooked Vanpayar / red chori (Pressure cook dried vanpayar in enough water and salt for 4 -5 whistles)
• 1/2 tsp Turmeric powder
• 1/2 tsp Chilly powder
• 1 cup Grated coconut
• 1/2 tsp Mustard seeds
• 4 Dry red chillies
• Curry leaves
• 1/2 tsp Salt (Adjust to taste)
• 1 tsp Coconut oil 

Method

1. Cook the raw banana and yam cubes with a little salt in microwave for 4-5 min or till they are just cooked but firm. Alternately you may also cook them in a pressure cooker for 1 whistle.
2. Heat oil in a big pan and add the mustard seeds. When they crackle, add the red chillies and curry leaves.
3. Add the cooked channa, cooked vanpayar, cooked vegetables, turmeric powder, chilly powder and salt.
4. Mix everything well and cook till the water is evaporated or till it reaches your desired consistency.
5. Roast the coconut in a small pan until it turns brown and add it to the Kootu curry and mix well.
6. Simmer and cook for a few minutes so that the taste blends. Serve hot with rice.

Avial

Avial is very popular in the whole of South India. It is a nutritious blend of all vegetables cooked in coconut gravy. It can be eaten with Rice / Chappati.

Ingredients

• 3 cups Vegetables ( I used plantain, elephant yam(chena), carrot, beans and chembu/colocasia. )
• 3 Green Chillies
• 1 tsp Turmeric powder
• 1 cup Grated coconut
• 1 tsp Cumin seeds - 1/2 - 3/4  tsp
• 1 spring Curry leaves
• 1/2 tsp Salt (Adjust to taste)
• 1 tsp Coconut oil

Method

1. Cook the Vegetables in the microwave for around 8 min or till the veggies are just cooked but firm. Alternately you may cook the Veggies in a pressure cooker for 1 whistle.
2. Grind the coconut, turmeric, green chillies and cumin seeds in a mixer and keep aside.
3. Heat oil in a big pan and add the mustard seeds. When the mustard starts crackling add the curry leaves, then the cooked vegetables, the ground coconut paste and salt. Mix everything well and simmer for a few min till the veggies soak in the flavour.
4. Serve hot with Rice.

Cucumber Pachadi

This Pachadi is similar to a raita but is cooked in a coconut-yogurt gravy. On Vishu, we keep the Vellarikai (the bigger variety also known as Dosakkai) in the Vishu Kani and we also use it to make pachadi for the Sadhya.

Ingredients

• 1 Cucumber
• 1/2 cup coconut
• 1 red chilly
• 3 green chilies
• 1 tsp coconut oil
• 1/2 tsp mustard
• 1/2 tsp cumin seeds
• 1 cup curd or yogurt.

Method

1. Peel the skin of the cucumber and cut it finely into small pieces.
2. Grind the coconut, cumin seeds and green chillies in a mixer.
3. Heat oil in a pan and add the mustard seeds. When the mustard seeds start crackling, add the red chilly and the curry leaves.
4. Then add the ground paste, cucumber and salt. mix well and simmer for a few min.
5. Switch off and when the mixture cools down a little, add the beaten curd/ yogurt and mix well and serve.

Pal Payasam

This is the most loved payasam and very easy to make but it just takes a long time. It is also one of the must have dish in a Kerala Sadhya.

Ingredients

• 1/2 cup Raw Rice
• 2- 3 litres Milk
• 1 1/2 cup Sugar (Adjust to taste)
• A pinch of Cardamom
• A pinch of Saffron strands
• 1 tsp Ghee (Optional)
• 4 tbsp Raisins and Broken Nuts (Cashews, Almonds) - (Optional)

Method

1. Wash the rice and add it to a pressure cooker along with around 1 1/2 ltr milk, cardamom powder and saffron and allow it to cook for 6 whistles.
2. When the steam subsides, open the cooker and add the remaining milk and simmer it stirring occasionally. Let it cook till the milk has reduced and the desired consistency achieved.
3. Add the sugar and simmer for 10 more min.
4. You may serve it as it is, or optionally heat a small pan with the ghee and roast the nuts and raisins in it and add it to the payasam and serve.

Suggestions/ Notes

1. Generally the nuts and raisins are not added to the pal payasam but I like to add it and give a crunchy taste to it.
2. This Payasam can be served hot as well as cold. It is nice in any way!

Coconut Sambar

This is another variety of making sambar and is popularly known as Varuthu Araicha Sambar (meaning roast and ground sambar). It is also popular among Malayalis and is a must for any Sadhya.

Ingredients

• 1/2 cup Parippu/Toor Dal
• 1/2 tsp turmeric
• 2 cups Mixed vegetables (I have used drumsticks, carrot, potato, brinjal, okra, ash guard, tomatoes)
• 2 tsp Tamarind
• 1/2 tsp Salt (Adjust to taste)
• 2 stalks coriander leaves (chopped)
• 2 tsp Coconut oil
• 1 tsp Mustard seeds
• 1 spring Curry leaves

For Masala (to roast and ground)

• 2 tsp Channa dal
• 4 tsp Coriander
• 1/2 tsp Methi
• 8 Red chillies
• 1/2 tsp Asafoetida
• 1/2 cup Grated coconut

Method

1. Cook the dal along with turmeric with enough water in a Pressure Cooker for 3 whistles and keep aside.
2. Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.
3. Cook the vegetables(excluding okra, ash guard or any other veggies that get cooked easily) in a microwave or Pressure cooker for 1 whistle or till they are just cooked but not over cooked.
4. Heat a deep pan and add oil. Add the mustard seeds and when they splutter add the curry leaves. Add the other veggies (okra, ash guard) and stir for a few minutes.
5. Now add the ground masala, dal, cooked vegetables, salt, tamarind paste and enough water and bring it to a boil. Then simmer for a few minutes till all the tastes get blended and switch off.
6. Garnish with freshly chopped coriander leaves and serve hot.

Pumpkin Erisseri

Ingredients

• 1 cup yellow Pumpkin/Mathanga cut into big cubes
• 1/2 cup Red chori /vanpayar
• 2 Green chillies
• 1/4 tsp Chilli powder
• 1/4 tsp Turmeric powder
• 4 Dry red chillies 
• 1/4 tsp Mustard seeds 
• 1 spring Curry leaves
• 1 tsp Coconut Oil
• 1 tsp Salt (adjust to taste)
• 1/4 cup coconut

Grind To Paste

• 1/2 cup Grated coconut
• 1 tsp Black pepper corns
• 1 tsp Cumin seeds
• 1/4 tsp turmeric powder 
• Water as needed to grind into a smooth paste

Method 

1. Pressure cook the vanpayar till done and set aside.
2. Take a microwave safe bowl and add the pumpkin, turmeric, chilli powder, sliced green chillies and 1 tbsp water. Microwave it on High for 3 min or till the pumpkin is cooked but firm. (Alternately you may use a pressure cooker to cook them for 1 whistle. Add more water if using a pressure cooker.)              
3. In a saucepan heat oil, splutter mustard seeds, add the dry red chillies, curry leaves and the grated coconut and fry it till it turns brown.
4. Add the ground paste, the cooked vanpayar, the cooked pumpkin and salt to the saucepan and mix well.
5. Check for salt and add water if needed to adjust the gravy according to your consistency and remove from heat.
6. Serve hot with rice.  

Puli Inji

Puli Inji is a delicious side dish mostly used as a pickle and is a must in any Kerala Sadhya. It is sweet, sour and at the same time spicy. The Ingredients given below are only approximate and can be adjusted to your liking. This recipe yields around 1 cup of Puli Inji.

Ingredients 

• 1/2 cup finely chopped Ginger
• 3 tsp Tamarind concentrate
• 3 Green chillies finely chopped
• 1/4 tsp Turmeric powder
• 1/4 tsp Chilly powder
• 4 cubes Jaggery or to taste
• 1/2 tsp Salt or to taste
• 1 1/2 cup Water 
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds
• 2 dry red chillies
• 1/4 tsp fenugreek seeds
• 1 spring Curry leaves

Method

1. Heat water in a deep saucepan and melt the jaggery in it. (Filter the jaggery if required.) Add the tamarind paste, turmeric powder, chilly powder and salt and bring to a boil and then reduce to simmer.
2. In the meantime, heat the oil in a small pan and splutter mustard seeds, fenugreek seeds and red chillies. Simmer the stove and add the ginger, green chillies and curry leaves and fry till ginger turns golden brown.
3. Transfer all the ingredients from this pan to the saucepan where the tamarind and jaggery mixture is simmering.
4. Adjust the tamarind and jaggery as per your taste.
5. Once more bring it to a boil and then let it simmer till it thickens.

Suggestions/ Notes

1. The Puli Inji thicken more on refrigeration. So switch off at the right consistency.
2. It can be made in advance and stored in the refrigerator for a month.

Sending this to EP Series-Herb & Spices" ~ "Ginger &Pepper Powder" Event  hosted at Prabha's Cooking