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KUTTUCURRY

This is a curry of consisting of variety of vegetables, split

Bengal gram and coconut.

Ingredients:

1.         Split Bengal Gram (Channa Dal)             -           250 gms.

2.         Yam (Suran)                                            -           500 gms.

3.         Ash gourd                                                -           500 gms.

4.         Coconut                                                  -           3 Nos.

5.         Turmeric Powder                                     -           ½ Spoon.

6.         Red chilly Powder                                    -           2 tbsp

7.         Coconut Oil                                              -           ¼ cup.

8.         Split white gram dal (Urud dal)                -          50 gms         

9.         Cumin (Zira)                                             -           1tbsp.

10.       Mustard                                                     -           1 tbsp.

11.       Dried Red chillies       -           3 Nos. (Each sliced into 3)

12.       Curry leaves                                             -           2 springs.

13.       Salt to taste

Preparation:-

* Grate coconut 2 nos. & 1 no. separately and keep aside     separately.

* Soak split Bengal gram for about 30 minutes before cooking.

* Grind grated 2 coconuts with cumin (zera)

Cook the Bengal gram dal par boil with salt and water to thick gravy. Clean and cut the vegetables into small square pieces.  Cook the vegetable adding turmeric powder and chilly powder in conventional manner or with pressure cooker. Drain excess water. Add cooked split Bengal gram into the vegetable.  Stir and mix thoroughly well. Add the grinded coconut paste stirring, until well blended. Add salt to taste and let it boil for 5 to 10 minutes and remove from fire.

Heat oil in a pan, add mustard; when it breaks adds white gram dal, dried red chillies, curry leaves and 1 grated coconut in it and fry till golden brown colour. Add this to this to the kuttucurry and mix well.

PACHADI

Pachadi Is typically composed of finely chopped boiled vegetables with coconut and curd. It can be made of any variety of vegetables/fruits such as mango, bitter gourd, cucumber or pineapple.

Ingredients:

1.         Banana (Plantain)/Pumpkin/

Cucumber/Raw mango/Pineapple.             -          750 gms

2.         Coconut                                          -           2 Nos.

3.         Green Chillies                                 -           25 gms.

4.         Mustard seeds                                 -           ½ tsp.

5.         Turmeric powder                            -           ¼ tsp.

6.         Curd/Yoghurt                                 -           ½ lits.

7.         Red Chilly                                       -           2 or 3 Nos.

8.         Cocoanut oil                                   -           To fry

9.         Salt                                                 -           To taste

10.       Curry leaves                                    -           2 springs

11.       Sugar/Jaggery if required              -           as required  

Preparation:

* Grate the Coconut

Cook the vegetable in water by adding turmeric and salt. Grind together the grated coconut, and green chillies.  Add this paste to the cooked vegetables and cook again. Add Sugar/Jaggery if so required and let it to boil thoroughly well, stirring until well blended. Remove from fire.  Allow the mixture to cool.

Add Crushed yoghurt/curd to the mixture and mix well.

Heat oil in a pan, add mustard; when it breaks add, dried red chillies and curry leaves in it and fry till golden brown colour.   Add this to this to the Pachadi and mix well.

KICHADI

a)         Lady’s finger

Ingredients:

1)         Lady’s finger                           -           15 to 20 nos.

2)         Coconut                                   -           1 no.

3)         Green Chillies                          -           15 gms

4)         Mustard                                    -           ½ tsp 

5)         Curry leaves                             -    2 springs                             

6)         Coconut oil                              -           2 tsp to fry

7)         Red Chilly                                -           2 to 3

8)         Salt                                          -           to taste

9)         Curd/Yoghurt                          -           ½ Lit. 

Preparation:

            * Grate the coconut

            * Cut 2 or 3 Green chillies into small pieces.

Slice the lady’s finger in small round pieces. Fry it along with few sliced green chillies in oil till crisp. Grind grated cocoanut, together with green chillies and little mustard. Mix together the mixture with curd and salt. Heat the mix on a low flame and keep stirring. Add fried lady’s finger.  Remove from fire when it boils.

Heat oil in a pan, add mustard; when it breaks add, dried red chillies and curry leaves in it and fry till golden brown colour. Add this to this to the Kichadi.

b)        Cucumber

Ingredients:                                  

same as above- Instead of lady’s finger cucumber is used in the preparation.       

Preparation:                                   

* Grate the coconut

Slice the cucumber of about ½ kg. into small pieces. Grind grated coconut, together with green chillies and little mustard. Mix together the mixture with curd and salt. Add sliced cumber and mix thoroughly well.

Heat oil in a pan, add mustard; when it breaks add, dried red chillies and curry leaves in it and fry till golden brown colour. Add this to this to the Kichadi.

KURUKKU KALAN

It is a Preparation made of Curd with sliced plantains and yams.

Ingredients:

1)         Raw banana (plantain)      -           500 gms.

2)         Yams (Chena) (Suran)       -           500 gms.

3)         Curd (Thick and sour)       -           1 Lit.

4)         Coconut                            -           1 ½  Nos.

5)         Turmeric Powder               -           1 tsp.

6)         Pepper                               -           1 tsp.

7)         Pepper Powder                  -           1 ½ tsp.

8)         Cumin                                 -           1 tsp.

7)         Cumin Powder                    -           1 ½ tsp.         

8)         Mustard Seeds                    -           1 tsp.

9)         Curry leaves                       -           2 springs

10)      Cocoanut Oil                        -           2 tsp.

11)      Salt                                       -           to taste

12)      Red Chilly                             -           2 or 3 sliced into 3 pieces

Preparation:                                   

*Grate the coconut & Grind with Cumin & Pepper

Add the grinded coconut paste and remove from fire.

 Heat oil in a pan, add mustard; when it breaks add, dried red chillies and curry leaves in it and fry till golden brown colour.

Note:  Kurukku Kalan prepared at the stage before adding coconut paste can be stored at room temperature for weeks.  Whenever required, the desired quantity can be made by just adding ground coconut.

OLAN

Olan is the simplest watery dish with no spice at all.  No feast is complete with out olan on the menu.

Ingredients:

1)         Pumpkin – Red/Green  -           1 kg.

2)         Ash gourd                     -           1 kg.

3)         Coconut                       -           1 No.

4)         Coconut Oil                 -           3 tsp.

5)         Curry leaves                -           few

6)         Green Chillies             -           2 or 3 (spit into half of each)

Preparation:

* Grate/blend the Cocoanut in a blender. Squeeze and strain the milk

Wash the vegetables and slice both to very thin square pieces. Cook the vegetables in enough water adding Green Chillies and salt.

Remove from fire add curry leaves and cocoanut oil. Pour Coconut milk. Olan is ready to serve.

AVIAL

Avial is a semi dry preparation of all sorts’ veggies. It is a very healthy food with high nutritious value.

Ingredients:

1)         Raw green plantain                       -           2 nos.

2)         Yams                                             -           150 gms.

3)         Snake gourd                                 -           100 gms.

4)         Ash gourd                                     -           150 gms.

6)         Pumpkin                                       -           150 gms.

7)         Carrot                                          -           1 no.

8)         Fresh green Cow peas (Payar)    -           100 gms.

9)         Drumsticks                                  -           2 nos.

10)      Coconut                                       -           3 nos.

11)      Turmeric Powder                         -           1 tsp.

12)      Green chillies                              -           15 gms.

13)      Curd                                            -           ½ Lit.

14)      Coconut                                      -           25 ml.

15)      Curry leaves                               -           2 springs

16)      Salt                                             -           to taste

Preparation:

* Grate the coconut.

* Wash and cut all the Vegetables lengthwise like sticks of about 1 ½” size

Boil all the sliced vegetables with salt and turmeric powder. Drain the water completely. Grind the grated coconut with green chillies with out using water. Beat the curd into a thick paste. Add the coconut mixture and beaten curds to the cooked vegetables. Keep the mixtures on a low flame gently stir until mix thoroughly well and allow to boil. Remove from fire add fresh curry leaves and coconut oil.

SAMBAR      

It is extremely popular recipe from South India and relished by the whole India. There are varieties of sambar prepared in the southern states of India. The sambars prepared by Kerala Iyers were much popular and liked by all. The sambar is prepared by grinding fresh spices and not by readymade powder available on the market.

Ingredients:

1)         Lady’s finger                                   -           200 gms.

2)         Pumpkin                                          -           200 gms.

3)         Ash gourd                                        -           200 gms.

4)         Drumstick                                        -           2 or 3 nos.

5)         Brinjal                                             -           100 gms.

6)         Snowpeas                                        -           50 gms.

7)         Tomato                                            -           150 gms.

8)         Tamarind                                         -           50 gms.

9)         Toordal                                            -           500 gms.

10)      Coriander seeds                                -           25 gms.

11)      Bengal gram                                      -           25 gms.

12)      Asafetida (Hing)                                -           Little

13)      Red Chilies                                        -           25 gms.        

14)      Coconut                                            -           1 no.  

15)      Jaggery                                             -           Little

16)      Turmeric powder                              -           3 tsp.             

17)      Salt                                                   -           to taste

18)      Oil                                                    -           50 ml.

19)      Mustard Seeds                                 -           3 tsp.

20)      Curry leaves                                    -           a few

21)      Coriander leaves                             -           a few

Preparation:

*           Grate the coconut.

*           Wash and cut the Vegetables pumpkin, ash gourd, brinjal into square pieces and drum stick, lady’s finger, snowpeas into lengthwise pieces.

*         Heat oil and roast hing, coriander seeds and red chillies to a light brown colour.

*        Grate coconut and grind the same with the roasted spices to a smooth paste.

*        Soak tamarind in warm water for ½ hour and extract the juice and strain the juice.

*       Cook the toordal thoroughly well with turmeric powder 2 tsp. and enough water and smash to a smooth consistency.

Boil the tamarind extract and add sliced tomatoes and the cut vegetables. Add turmeric powder and salt and continue to boil till the vegetables are fully cooked. Add ground coconut masala paste to the Vegetable mixture. Allow to boil and add smashed toordal paste and boil for another 2 to 3 minutes. Add little jaggery. Remove from fire and add curry leaves and coriander leaves.

Heat oil in a pan, add mustard; when it breaks add, dried red chillies and curry leaves in it and fry till golden brown colour.

ADAPRADHAMAN

Recipe for 20 persons:

Ingredients

1. Raw Rice                     -           250 gms. To make Ada (Rice flakes)

2. Jaggery                       -           750 gms.

3. Coconut                      -           6 Nos.

4. Ghee                           -           100 gms.

5. Dry Ginger Powder     -           2 gms.

6. Plantain leaves           -           6 Nos.

Method:

1)         Preparation of Ada for the Adapradhaman:-

Soak the raw rice in warm water for an hour and strain the water completely. Grind the rice to a fine powder and sieve. Add water little by little to the rice powder and mix smoothly like fine paste. Add ghee and mix it well till it reaches pouring consistency. Cut the plantain leaves to the size of a handkerchief and wilt it over boiling water to become soft. Pour little batter into each leaf, spread and rollup. Place altogether all rolled leaves on boiling water or steam in a cooker. When cooked removed the plantain leaves and cut into very small square pieces. Wash in water thoroughly well and strain. Ada is ready for your Payasam.

Now at market in consumer stores readymade ada is available and can be used instead of making ada at home. Buy 1 packet of

2)         Preparation of Adapradhaman:-

Grate the coconut and extract the milk 3 times. The procedure though looks a bit tedious tastes better than the readymade cocoanut milk available in the market.

Milk No. 1.     Grate/blend the Coconut in a blender. Squeeze and strain the milk. Keep aside this 1^st milk.

Milk No. 2.     Put the coconut residue back in the blender, add half a cup of warm water and blend. Squeeze and strain the milk. Keep aside this 2^nd milk.

Milk No. 3.     Put once again the coconut residue back in the blender; add 2 cups of warm water and blend thoroughly well. Squeeze and strain the milk. Keep this 3^rd milk aside.

Melt the jaggery with a little water and strain to remove impurities. Boil the jaggery syrup in a wide bottomed non-stick pan and add the cooked ada pieces in it. Pour 3^Rd extract and boil well. Add 2^nd extract and continue boiling to reduce approximately to one third. Remove from fire. Add the first milk and stir constantly. After adding the first milk, the pradhaman should not be boiled. Add dry ginger powder. Your Adapradhaman is fully ready to serve either hot or cold.

PALADAPRADHAMAN

Recipe for 20 persons:

Ingredients

Milk                -  3 Lits

Sugar             -   750 gms.

Rice               -   250 gms. (To make rice flakes)

Preparation of

Soak the raw rice in warm water for an hour and strain the water completely. Grind the rice to a fine powder and sieve. Add water little by little to the rice powder and mix smoothly like fine paste. Add ghee and mix it well till it reaches pouring consistency. Cut the plantain leaves to the size of a handkerchief and wilt it over boiling water to become soft. Pour little batter into each leaf, spread and rollup. Place altogether all rolled leaves on boiling water or steam in a cooker. When cooked removed the plantain leaves and cut into very small square pieces. Wash in water thoroughly well and strain.

Now at market in consumer stores readymade ada is available and can be used instead of making ada at home. Buy 1 packet of Ada.

Preparation of  Adapradhaman:-

Melt the Sugar with a little water and strain to remove impurities. Boil the milk in a wide bottomed non-stick pan and add the cooked ada pieces in it. Keeping on boiling by stirring well. Add the sugar syrup stir well and continue boiling till it reaches sandal colour. Remove from fire. Your Adapradhaman is fully ready to serve either hot or cold.

PARIPPUPRADHAMAN 

Recipe for 20 persons

Ingredients:

1)         Moong Dal                 :           400 gms.

2)         Jaggery                     :           1.200 kgs.

3)         Coconut                    :           4 Nos.

4)         Coconut pieces         :           few

5)         Cardoman Powder     :           Spoon

6)         Ghee                          :           25 gms.

7)         Cashew nuts              :           50 gms.

Preparation:

1) Grate the coconut and extract the milk 3 times. The procedure though looks a bit tedious tastes better than the readymade coconut milk available in the market.

Milk No. 1.     Grate/blend the Coconut in a blender. Squeeze and strain the milk. Keep aside this 1^st milk.

Milk No. 2.     Put the coconut residue back in the blender, add half a cup of warm water and blend. Squeeze and strain the milk. Keep aside this 2^nd milk.

Milk No. 3.     Put once again the coconut residue back in the blender; add 2 cups of warm water and blend thoroughly well. Squeeze and strain the milk. Keep this 3^rd milk aside.

Roast the moong dal to light pink colour. Wash the moong dal and cook in the 3^rd milk.

Melt the jaggery with a little water and strain to remove impurities. Boil the jaggery syrup in a wide bottomed non-stick pan and add the cooked moong dal. Boil until the mixture is thick. Add the 2nd coconut milk and boil again to reduce the water content. Stirring well, until well blended. Remove from heat. Add the first milk and stir constantly. After adding the first milk, the pradhaman should not be boiled. Cut coconut pieces into small teeth shaped pieces roast the same along with cashew nuts on ghee to light brown colour and pour the same on Pradhaman. Parippu Pradhaman is ready to serve.

Particulars contained in this recipe are for general purpose only. We make no representation or warranties of any kind express or implied about the accuracy, completeness or reliability with respect to the recipe for any purpose. Any reliance place on such information is therefore strictly at the readers own risk. The compiler M/s. Manis Lunch Home is not morally or legally responsible as its accuracy.