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Breakfast
Pazham Nurukku and Pappadam
Ilayada
Lunch
Kalan
Olan
Avial
Erissery
Pachady
Parippu
Puliyinchi
Payar Thoran (Payar Upperi)
Desserts
| Banana(Kerala Banana)is cut into 1-2 inch pieces and steamed till soft. Served with pappadam. |
For Ada:
| Rice flour | 1 cup |
| Salt | as per taste |
| Butter | 1 tbsn |
For Filling:
| Jackfruit preserve(chakkavarattiyathu)** | 1/2 cup |
| Shredded coconut | 1 cup |
** Can be substitued with Shredded jaggery or chopped dates.
| 1. | Boil 1 cup of water. Remove from flame and immediately add rice flour with salt and butter mix while still hot to make a soft dough. |
| 2. | Heat Jaggery and coconut in a pan and to mix them well. |
| 3. | Take small balls(lemon size) from the dough and spread it on banana leaf and keep a tablespoon full of jackfruit-coconut mix in the center and fold and press the edges to seal. Steam the ada's in a vegatable steamer or idli cooker. Serve hot. |
| Yam | 1 cup (cubed) |
| Turmuric | ½ tspn |
| Salt | as per taste |
| Whole black pepper | 1 tbsn |
| Coconut | 2 cups |
| Cumin seeds | 2 tspn |
| Yogurt | 2 cups |
| Mustard seeds | 1 tspn |
| Fenugreek seeds | ½ tspn |
| Cooking oil | 1 tbsn |
| Curry leaves | 1 sprig |
| 1. | Grind coconut, cumin seeds and black pepper together to a paste. |
| 2. | In a deep vessel, boil yam with just enough water and turmeric. Then reduce heat and cook on a low flame till yam is almost done and water is almost evapourated completely. |
| 3. | Add the ground coconut and yogurt to yam and keep cooking on very low flame for 30-40 minutes. Don’t let it boil. |
| 4. | Heat oil in a pan and add mustard seeds and when they crackle add fenugreek seeds and red chilly and fry till fenugreek is browned. Pour over Kalan. |
| 5. | Garnish with Curry leaves and serve. This can be kept refrigerated for 2-3 days. |
| Taro(Chembu) | 2 small |
| White Pumpkin | 2 cups(sliced) |
| Coconut milk | 1 cup |
| Green chilly | 3-4 |
| Salt | as per taste |
| Coconut oil | 1 tbsn |
| Curry leaves | 1 sprig |
| 1. | Peel and cut taro into thin slices. Boil them in two cups of water and drain the water.Keep aside. |
| 2. | Meanwhile cut pumpkin into thin slices and slice green chillies. |
| 3. | Cook taro, pumkin and green chilly with 1 cup of water and enough salt. |
| 4. | When almost done, add coconut milk and cook for 5-10 minutes on low heat. |
| 5. | Add coconut oil and curry leaves and serve. |
Avial
| Vegetables* | 3-4 cups |
| Coconut grated | 1 cup |
| Yogurt ** | 1 cup |
| Green chilly | 2-3 |
| Turmeric | 1/2 tspn |
| Cumin seeds | 1 tbsn |
| Salt | As per paste |
| Coconut oil | 1 tbsn |
| Curry leaves | 1 sprig |
*The vegetables generally put in avial are, Yam, Snake guard, Raw Banana, Drumsticks, Pumpkin, Melon, Carrot and Raw mango. If u don’t get some vegetables, substitute with whatever u get.... use Chinese okra (beerakai), cucumber (peeled), Zuchini, Frozen drumsticks, French beans etc.
** If u r using raw mango, u can reduce the amount of yogurt accordingly.
| 1. | Cut all the vegetables into 2-inch long pieces. |
| 2. | Start cooking with whichever takes more time to cook (yam, raw banana etc.) adding just enough water to cook and turmeric. Then add all other vegetables one by one. |
| 3. | Meanwhile grind coconut, cumin seeds and green chilly to get a coarse paste. |
| 4. | When vegetables are about ¾ th done, add coconut paste, yogurt and salt and cook on low flame till all the water is absorbed. |
| 5. | Pour coconut oil on top and garnish with curry leave. Serve hot. |
| Pumpkin(Mathanga) | 1/2 cup cubed |
| Yam (Chena) | 1/2 cup cubed |
| Coconut | 1 1/2 cup grated |
| Cumin seeds | 1 tspn |
| Green chilly | 2-3 |
| Salt | as per taste |
| Cooking oil | 1 tbsn |
| Urid Dal | 1 tspn |
| Mustard | 1 tspn |
| Curry leaves | 1 sprig |
| Red Chilly | 2-3 |
| Pepper | As per taste |
| 1. | Grind coconut, cumin seeds and green chilly together to get a fine paste. (don't add water) |
| 2. | Boil yam with 1 cup of water, turmeric and pepper. Then reduce heat and cook covered on medium heat. When Yam is 3/4th cooked add pumpkin and continue cooking. |
| 3. | Meanwhile heat oil in a pan and add mustard seeds and when they crackle add urid dal and red chilly and fry till browned. Now add ground coconut and curry leaves and fry till coconut is golden brown. Add this to Yam and pumpkin along with salt when they are almost done. |
| 5. | Cook on low heat till gravy is thick (almost dry) |
| Payar (Long beans) | 2 cups (chopped fine) |
| Salt | As per taste |
| Turmeric | ¼ tspn |
| Green chilly | 3-4 |
| Garlic | 3-4 cloves |
| Coconut oil | 1 tbsn |
| Mustard seeds | 1 tspn |
| Urid dal | 1 tspn |
| Curry leaves | 1 sprig |
| Coconut | 1/2 cup shredded |
| 1. | Chop long beans very fine. Mince garlic and Green chilly together.Shred coconut and mix with minced garlic, green chilly and turmeric. |
| 2. | Heat oil in a pan and add mustard seeds and urid dal. When mustard seeds crackle, add curry leaves and fry for a few seconds. |
| 3. | Add long beans to pan along with 1 cup of water and cook on medium heat. |
| 4. | When almost done, add salt, and coconut-mix and mix well and cook till beans is done and water is fully evapourated. |
| Cucumber | 1 (or 1/4th small white pumkin) |
| Salt | As per taste |
| Yogurt | 1 cup |
| Mustard seeds | 2 tspn |
| Green chilly | 1-2 |
| Coconut | 1 cup |
| Cooking oil | 1 tbsn |
| Red Chilly | 2 |
| Curry leaves | 1 sprig |
| 1. | Peel and chop cucumber very fine mix a little salt and keep aside.(If u r using white pumpkin, cook with just enough water and salt) |
| 2. | Grind the coconut 1 tspn mustard seeds and green chilly together to get a fine paste. |
| 3. | Mix the cucumber yogurt and coconute paste together and adjust taste. |
| 4. | Heat oil in a pan and add the remaining mustard seeds and when they crackle add red chilly and fry for a while. Add this to pachady. |
| 5. | Garnish with curry leaves and serve. |
| Green chilly (chopped fine) | 1/2 cup |
| Ginger (chopped fine) | 1/2 cup |
| Mustard seeds | 2 tspn |
| Cooking oil | 1 tbsn |
| Red chilly | 2 |
| Curry leaves | 1 sprig |
| Tamarind paste | 1 tspn |
| Water | 1-2 cups |
| Fenugreek seeds | 1 tbsn |
| Turmeric dal | ½ tspn |
| Salt | As per taste |
| 1. | Heat oil in a pan and add mustard seeds and when they crackle add red chilly and curry leaves and fry for a while. |
| 2. | Add the green chilly and ginger and fry till browned. Now add tamarind paste turmeric powder and salt and bring to boil. Now reduce the heat and cook on low flame. |
| 3. | Meanwhile, heat a pan and roast fenugreek seeds till browned and grind to get a fine powder. Add this to curry. Continue cooking on low flame till gravy is thickened. Remove from flame. |
| Moong Dal | 1/2 cup |
| Coconut | 1/2 cup |
| Garlic | 1-2 cloves (optional) |
| Cumin seeds | 1/2 tspn |
| Green chilly | 2-3 |
| Salt | as per taste |
| Coconut oil | 1 tbsn |
| 1. | Cook moong Dal in pressure cooker using 1 cup of water |
| 2. | Grind coconut, cumin seeds, green chilly and garlic together to get a fine paste. Add this to cooked dal along with turmeric, salt and about 1 cup of water. Cook on medium heat for 5-10 minutes. |
| 3. | Add coconut oil and remove from flame. Serve with ghee and pappadam. |
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