ഉരുളകിഴങ്ങ് മസാല കറി

Ingredients:

Potatoes                                   : 2 medium size
Onion                                      : 2 medium size
Tomato                                    : 1
Turmeric pdr                           : a pinch
Chilli pdr                                : 1 tbsp
Coriander pdr                         : 2 tsp
Grated coconut                       : 1 cup
Shallots                                   : 6 nos

Garlic cloves                          : 2nos
Salt to taste
Chopped coriander                 : 1/4 cup


For seasoning:

Mustard seeds                          : 1 tsp
Oil as required
Shallots                                    : 5 nos, chopped
Curry leaves                            : 1 sprig




Method:

Cut potatoes, onion and tomato into cubes and keep aside.  Heat a kadai and roast the chilli pdr and coriander pdr for 2 mins till the raw smell goes. Grind this with sallots & garlic cloves to a paste, keep aside. 
Cook potatoes, onion, and tomato with salt, turmeric pdr and the ground masala till the potatoes become soft.  Grind coconut to a smooth paste and add this to the vegetables and mix well.  It should be a semi-thick gravy, so add little water to this, mix well and boil it for 2 more mins.
Heat oil in a kadai add mustard seeds, when it splutters add curry leaves and chopped shallots. When it is turnng light brown add this to the curry. Tasty masala curry is ready! A good combination for rice, chappathi, puttu or dosa!

മുരിങ്ങ മുളകുഷ്യം

Ingredients:

Tur dal                                                  : 1/2 cup
Muringayila(drumstick leaves)            : 1 cup
Grated coconut                                     : 1/2 cup
Cumin seeds                                         : a pinch

Drumstick leaves

Chilli pdr                                              : 1tsp
Turmeric pdr                                         : a pinch
Salt to taste
Coconut oil                                           :1 tbsp

Method:

Grind coconut and cumin seeds to a smooth paste.
Cook tur dal in a pressure cooker.  Add 1/2 cup of water, chilli pdr, turmeric pdr and salt to this and boil it for 2 mins.
Then add the coconut paste to this and boil again for 2 mins. Add muringa leaves to this and stir well, boil it for 1 min and remove from fire. This should not boil much,  as the muringa leaves will give a bitter taste if it is overcooked.  Add the coconut oil to this and now the muringa mulagusyam is ready... goes well with steamed rice!!

വെത്തപ്പം 

Ingredients:

Raw rice                            : 1 cup
Shallots(cheriya ulli)         : 6 nos
Green chillies                    : 2 nos
Ginger                               : 1/2 " pc
Curry leaves                      : 1 sprig
Mustard seeds                   : 1 tsp
Idli batter                          : 2 tbsp
Salt to taste
Oil as required



Method:

Soak rice for 30 mins and grind it to a smooth paste, add salt and keep aside.
Chop shallots, green chillies and ginger.  Heat 1 tbspof oil in a kadai add mustard seeds, when it splutters add curry leaves, chopped sahllots, green chillies and ginger. Saute for 2 mins, add this and idli batter to the rice paste. Add some water to make a loose batter(like dosa batter).



Heat appakkallu (appam mould) add little oil to it and pour the batter in each mould and cook it in a low flame for 5 mins.



Then turn it and cook again for 2 mins. Soft and fluffy vethappam is ready!

ഉണ്ണിതണ്ട് ഉപ്പേരി

Ingredients:

Unnithandu                        : 1 pc
Horse gram                        : 3 tbsp
Raw rice                            : 2 tbsp
Mustard seeds                   : 1 tsp
Red chillies                       : 2
Salt to taste
Oil                                    : 1 tbsp
Curry leaves                     : 1 sprig

Method:

Remove the outer skin of the banana stem and cut it into very small pieces. While cutting remove the fibre as much a possible. Keep it in water otherwise it will become dark colour.
Cook horse gram in a pressure cooker and keep aside. It should not be over cooked.
Heat oil in a kadai, add mustard seeds. When it splutter add red chillies cut into two and raw rice, saute for a while and add curry leaves. Drain the unnithandu and add this sprinkle some water, add salt and cover it for 2 mins to cook. Then add the cooked horse gram and mix well, keep frying it for 2 more mins and the tasty and nutritious  unnithandu upperi is ready!

 വടകം 







This is a palakkadan style pappadam.... very tasty rice pappadam!!

Ingredients:

Raw rice                      : 2 cups
Sesame seeds              : 1 tsp
Cumin seeds               : 1 tsp
Water as required
Salt to taste
Green chillies             : 3 nos

Method:

Soak rice for 30 mins and grind it with chillies to a snooth paste. Keep it for 6 hrs to ferment. Better to grind previous day evening and keep aside.

Next day morning add water to make a loose batter, add salt, sesame seeds and cumin seeds. Now the batter is ready.





To make the vadakams the stand and the plates are available in the market. Take a spoonful of batter and spread it thinly on the plates, place it on the stand.





















Then steam it in an idli cooker for 2 mins. (Repeat the process with the remaining batter). Take it out carefully from the plates and dry it in the sunlight.









It will dry easily as it is very thin. Dry it for 2 days and deep fry it in oil. It can be used as a snack also. We used to have it with rice, and sambhar !!

വെണ്ടയ്ക്ക പുളി

Ingredients:

Ladies finger                  : 6 nos
Tamarind                        : lemon sized ball
Chilli pdr                        : 2tsp
Coriander pdr                 : 4tsp
Turmeric pdr                  : a pinch
Shallots                          : 6 nos.
Fenugreek seeds            : a pinch
Grated coconut              : 1 cup
Salt to taste


For seasoning:

Mustard seeds             : 1 tsp
Red chillies                 : 2 split into 2
Curry leaves                : 1 sprig
Shallots                       : 6 nos
Oil as required

Method:

Wash and cut ladies fingers into small (1/2" thick)  pieces. Heat 1 tbsp oil in a kadai and  saute ladies finger pieces till it changes to light brown colour and keep aside.

Heat 1 tsp of oil in a kadai and add fenugreek seeds. When it changes the colour,  add chilli pdr and coriander powder(simmering the flame) and stir it well for 2 mins. Remove from fire and grind it with shallots (6 nos), keep aside. Grind coconut into a smooth paste and keep aside.

Soak tamarind in 1 cup of water for 30 mins and extract the juice.  Add the ground masala, sauted ladies finger, salt, turmeric pdr  and 1 cup of water to this.  Boil it for 5 mins  and add the coconut paste to this and boil for 3  more mins.

Cut shallots into thin pieces.  Heat 1 tbsp of oil in a kadai, add mustard seeds to this. When it pops up add red chillies, curry leaves and chopped shallots to this. saute it till the shallots changes its colour and add this to the curry.  It tastes even better next day!

Ingredients:

Raw rice flour                  : 2 cups
Jaggery                            : 1/2 kg
Grated coconut                : 2 cups
Cardamom pdr                : 1/4 tsp
 (optional)
Banana leaves
Ghee                                : 1 tbsp              




Method:

Mix the rice flour with boiled water to make a thick batter and keep aside.



Boil the jaggery with little water. When it dissolves remove from fire and filter it to remove the impurities. 

Bring back to fire and boil again till it becomes a thick syrup, add the grated coconut and mix it and keep it for some more time in the fire, stirring it, till the mixture becomes thick.  Remove from fire and keep aside.



  Take small pieces of banana leaf without the middle stalk and smear ghee on it. Take a portion of the rice batter( large lemon size ball) place it on the leaf and flatten it with fingers.




Now spread a spoonful of coconut mixture on one side of the leaf and fold it.


     














Now steam it in a steamer or idli cooker for 5 mins. If the leaf comes out clean when you open it, it is cooked perfectly, otherwise keep it for some more time.

This is a delicious snack!!


Variation: Instead of jaggery you can make it with sugar and it is easy. Just mix 1/2 cup of sugar with the grated coconut and add cardamom pdr to this.  spread this mixture on the rice batter and fold the
  leaf and steam it. This also will be tasty!!

കയ്പക്ക എരിശ്ശേരി

Ingredients:

Tur dal                                       : 1/4 cup
Pavakka                                     : 1
Grated coconut                          :1 cup
Chilli pdr                                   : 1 tsp
Cumin seeds                              : a pinch
Turmeric pdr                             : a pinch
Salt to taste

For seasoning

Mustard seeds                          : 1 tsp
Red chillies                              : 2 split into 2
Curry leaves                             : 1 sprig
Grated coconut                         : 2 tbsp
Oil                                            : 2 tbsp


Method:

Clean and cut the bitter gourd into small pieces removing the seeds .. Heat 1 tbsp of oil in a kadai and saute the bitter gourd pieces till light brown colour.  Grind coconut and cumin seeds to a smooth paste and keep aside.
Cook the tur dal in a pressure cooker.  Add the  bitter gourd pieces, salt, turmeric powder and chilli pdr and cook for a while. Now add the ground coconut to this and boil for 3 mins.
Heat 1 tbsp of oil in a kadai and add mustard seeds and red chillies. When it pops add curry leaves and grated coconut. When the coconut turns light brown in colour add this to the curry. Serve it with rice.

നെല്ലിക്ക അരച്ചുകലക്കി

Ingredients:

Grated coconut         : 1 cup
Green chillies           : 3
Nellikka                   : 1 medium size
Curd                         : 2 tbsp
Ginger                      : a small piece
Salt to taste
Mustard seeds           : 1/2 tsp
Red chillies               : 2 split inot 2
Curry leaves
Oil for seasoning



Method:

Cut nellika into small pieces removing the skin. Grind coconut, green chillies, salt, tamarind, ginger together to a paste .Whisk the curd and add this to the ground mixture, add 1/2 cup of water and mix well. Season this with mustard seeds, red chillies and curry leaves.

Variation: Instead of nellikka you can add raw mango pieces (1/4 cup) and grind. In that case you can avoid tamarind.

കൊള്ളു ചമ്മന്തി

Ingredients:

Red chillies                           : 5nos
Horsegram (kollu)                : 3 tbsp
Urad dal                                : 2 tsp
Channa dal                            :2 tsp
Fenugreek seeds                    : a pinch    
Asafoetida                             : a small piece
                                                (or 1/2 tsp powder)
Grated coconut                      : 1/4 cup
Tamarind                                : half lemon size
Salt to taste
Oil                                          : 1 tsp


Method:

Ingredients:

Kumbalanga                         : 1/2 kg
Grated coconut                     : 2 cups
Green chillies                       : 4nos
Cumin seeds                         : 2 pinch

Pepper pdr                            : 1/4 tsp
Turmeric pdr                        : 1/4 tsp
Thick curd                            : 1 cup
Mustard seeds                      : 1 tsp
Red chillies                          : 2 spilt into 2
Fenugreek seeds                  : a pinch
Curry leaves                        : 1 sprig
Oil for seasoning
Salt to taste


Method:

Boil kumbalanga in 1 cup of water with  turmeric powder, salt and pepper powder till it becomes soft.
Grind grated coconut with green chillies and cumin seeds to a paste and add this to the cooked kumbalanga.
Whisk the curd  and add this to the curry. When it is about to boil remove from fire. (Do not allow this to boil after adding curd).
Heat 1 tbsp of oil in a kadai, add mustard seeds. When it splutters add red chillies and fenugreek seeds.  Finally add the curry leaves and pour this to the  curry.  Tasty Kaalan is ready!!

Variation:  You can use Yam or raw banana instead of Kumbalanga  and follow the same method. 

Ingredients:

Padavalanga                       : 1 small size
Onion                                 : 2 (chopped)
Channa dal                         : 3 tbsp
Grated coconut                   : 1/2 cup
Green chillies                     : 2
Ginger                                : 1/2" piece
Garlic                                 : 4 cloves
Turmeric pdr                      : a pinch
Chilli pdr                            : 1/4 tsp
Salt to taste
Oil as required
Coriander leaves  for garnishing

Method:

Soak the channa dal for 20 mins. Drain it and grind it with salt coarsely(like vada consistancy).  Heat 2 tbsp of oil. Take the ground dal and fry it in the oil like small vadas and keep aside.
Wash and cut the padavalanga into small pieces. Chop onion, garlic, ginger and green chillies. Heat oil in a kadai add garlic, onion, green chillies and ginger, saute it for 5 mins . Now add the padavalanga pieces , turmeric pdr , chilli pdr and salt. Add 2 tbsp of water, close the vessel and cook till the padavalanga becomes soft. Then crush the vadas and add this. Add oil when necessary, stirring it frequently till it becomes brown and crispy. Finally add the grated coconut and remove from fire. Garnish with coriander leaves.



       
 

ചുണ്ടങ്ങ സാംബാര്‍

Ingredients:

Toor dal                          : 1/2 cup
Chundanga                      : 200 gms
Tamarind                         : a small lemon size
Salt to taste
Turmeric pdr                   : a  pinch
Asafoetida powder          : a  pinch

 For grinding:

Red chillies                     : 4 nos
Coriander seeds              : 2 tbsp
Fenugreek seeds             : 1/4 tsp
Channa dal                     : 1 tsp
Grated coconut               : 1 cup

For seasoning:

Mustard seeds                 : 1 tsp
Red chillies                     : 2 split into 2
Oil as required
Curry leaves                    : 1 sprig

Method:

Crush chundanga lightly to open it and put it in water and keep aside.

Roast red chillies, fenugreek seeds, coriander seeds and channa dal till it slightly changes the colour. Now add the coconut gratings and fry till it changes its colour slightly.  When it cools grind it adding little water  into a coarse paste and keep aside.
Soak tamarind in 1 cup of water for 30 mins and take the extract.
Cook tur dal adding 1 cup of water in a pressure cooker.
Wash and drain the chundanga well . Heat 1 tbsp of oil in a kadai, add the chundanga and saute for 3 minutes. Add this to the cooked tur dal. Add turmeric pdr, salt and tamarind extract. Adding 1/2 cup of water, cook this for 5 mins.  Now add the ground paste to this, mix well. Sprinkle asafoetida to this. Boil for 2 mins, and remove from fire.

Ingredients:

Koorka kizhangu                       :1/2 kg
Red chillies                                : 5nos
Shallots                                      : 10 nos
Salt to taste
Oil as required


Method:

Remove skin from the koorka and wash it thoroughly to remove all the soil particles. Cut it into small pieces and wash again. cook  it in water adding salt and turmeric powder till it becomes soft.
Strain the excess water.  Mince red chillies and shallots(small onions) in a mixie and keep aside.
Heat oil (1 tbsp )in a kadai  and add the minced chilli and onion  saute for a minute and add the cooked koorka, mix well.  Fry it in a slow fire till it become light brown and crispy, adding some more  oil if necessary. This is a very tasty side dish for rice!!

Ingredients:

Raw rice                                  : 2 cups
Jaggery                                    : 1/2 kg
Coconut
Banana(small)                         : 1
Cardamom   powder                : a  pinch
Ghee or oil for frying

Method:

Soak rice for 1 hour.   Grind it with jaggery and  banana to make a course batter. If it is thick just add a little water to make it medium thickness(like dosa batter). Add the coconut pieces and cardamom powder, mix well.  Heat ghee in the  appam mould and  pour the batter with a  ladle in each mould until it is half filled.


 Cook it in a slow fire  and when the bottom of the appam turns into golden brown carefully turn it upside down with a fork to cook the top portion. when it is fully cooked keep it in a paper towel to drain it.

appam mould

Repeat the process with the remaining batter.

This is an old traditional recipe. Its very easy and  a healthy snack.  My sister in law used to make this often and my husband like it very much!!

Ingredients:

Boiled rice                                : 2 cups
Whole moong dal                     : 3/4 cup
Jaggery                                     : 1/2 kg
Cocounut
(cut into very small pieces)      : 1/4 cup

Method:

Roast boiled rice to light brown colour. Roast moong dal till it changes it colour. Dry grind it together in a mixie to a course powder and keep aside.




Take jaggery in a thick bottomed vessel, add 1 cup of water to this and let it boil till the jaggery dissolves. Remove from fire and filter it to remove the impurities. Again boil it till the syrup becomes 1 string consistancy ( when the syrup drops into a plate with water it will  not spread, you can make small ball with it)  Add coconut pieces and remove from fire.





Take a portion of the powder, add 1 ladle of the syrup to this and mix with a spoon. When it is warm make balls out of it, roll the balls in the powder to get a coat over it. Be careful, not to touch the hot syrup with hands.
Do the same method with the remaining powder and syrup.  If the syrup thickens while making the last portion just heat it for 5 seconds and you can continue making the rest of it.


       

Ingredients:

Ulli(shallots)                       : 10 nos
Thick curd                           : 1/4 cup
Mustard seeds                     : 1/2 tsp
Red chillies                         : 2 split into 2
Curry leaves                    
Salt to taste
Oil                                       : 1tbsp

For grinding:

Grated coconut                   : 1/2 cup
Green chillies                     : 2 nos
Mustard seeds                    : 1/4 tsp


Method:

Crush 1/4 tsp of mustard seeds and keep aside.  Grind coconut and  green chillies to a smooth paste, add crushed mustard seeds to this.
Cut shallots into thin slices.  Heat oil in a kadai add mustard seeds, when it splutters add red chillies, curry leaves and sliced shallots. Add salt to this and saute it till the onion becomes translucent. Now add the ground coconut mixture and curd (whisk it lightly) to this. Remove from fire before boiling. Garnish with curry leaves and serve it with rice!

         

Ingredients:

Whole moong dal                  : 1 cup
Jaggery                                  : 1/2 kg
Grated coconut                      : 1 cup
Maida                                    : 1 cup
Idli batter or rice flour           : 2 tbsp
Cardamom powder               : a pinch
Oil for frying

Method:

Cook moong dal in a pressure cooker for 3 whsitles to make it very soft and keep aside.

മുളകാ പച്ചടി

Ingredients:

Long Green chillies                    : 6 nos
Tamarind                                    : big lemon size
Turmeric pdr                              : a pinch
Chilli pdr                                    : 1/2 tsp
Mustard seeds                            : 1/2 tsp
Sesame seeds                             : 1/4 tsp
Raw rice                                     : 1/2 tsp
Salt to taste
Oil                                              : 1 tbsp
Jaggery                                       : a small piece
Curry leaves                               : 1 sprig


Method:

Soak tamarind for 30 mins and extract the juice, keep aside.   Roast rice and sesame seeds in a kadai, powder it and keep aside.

പാവക്ക ഫ്രൈ

Ingredients:

• 2 medium sized Bitter gourd (pavakka)
• 1/2 cup shredded Coconut
• 2 tsp Chilli pdr
• 3 tsp Coriander pdr
• 1 Shallot
• 1 small gooseberry size Tamarind
• a pinch  of Turmeric pdr
• Salt to taste
• 3 tbsp Oil

                       

Method:

•  Grind shredded coconut, chilli pdr, coriander pdr, tamarind, turmeric pdr, shallot  and salt to a paste and keep aside.
• Cut bitter gourd  into 1" thick slices and remove the seeds.

•  Heat a kadai, put the bitter gourd pieces, 1/2 cup water and let it cook for 3 mins.
•  Now add the ground paste to this,  cook till the water get absorbed. Keep it in low flame and add oil little by little  stirring it occasionally till  the bitter gourd is covered with the masala and turns into brown colour. 
• Serve it hot with steamed rice!!

മുരിങ്ങകായ ഉപ്പേരി 

Drumsticks
(muringakaya)                      :  2no
Chilli pdr                              : 2 tsp
Shallots(ulli)                        : 5
Turmeric pdr                        : a pinch
Salt
Oil as required
Curry leaves

Method:

Wash and peel the skin of the drumstick and cut into 3" pieces.  Crush onions with chilli pdr and turmeric pdr.You can add more chilli pdr if you want it spicy.  Heat a kadai add 1tbsp of oil and put the cushed onions and saute for a while. Add the drumstick pieces to this and 1/2 cup of water, salt and mix well. cover it and cook till the water gets absorbed and the drumstick becomes  soft. Add some more oil again and stir well.Saute for some more time until the masala covered the drumsticks. Garnish with curry leaves.

We can make different types of dosas with the same batter using raw rice. adding tomato, palak, chilli etc etc.

1.Tomato dosa:

തക്കാളി ദോശ

Ingredients:

Raw rice                               :  2 cups
Tomato (chopped)                : 1 medium
                                                  size
oil as required
Salt



Method:


Soak raw rice for 1 hour and grind it with tomato  and salt to a smooth paste, like usual dosa batter.
Heat a tawa and make thin dosas, grease it with  oil  and serve it  hot with coconut chutney!




2. Coconut dosa: 
                         
തേങ്ങ ദോശ 

Ingredients:

Raw rice                            : 2 cups
Grated coconut                  : 1 cup
Salt
Coconut oil as required



Method:

Soak rice for 1 hour. Grind it along with coconut and salt  to a paste,  like dosa batter. Heat tawa and make dosas, greasing with coconut oil. Ulii(shallots) sammanthi goes well with that.
Sometimes its hard to spread the batter in the tawa with the spoon, if so just pour the batter in the middle of the tawa and turn around it to spread it evenly.





3. Chilli dosa:

Ingredients:

Raw rice                            : 2 cups
Red chillies                       : 4 (or 1tsp chilli pdr)
Onion(shallots)                  : 8
Salt
Coconut oil   as required  




Method:

Soak rice and grind it along with chillies and onions. Add salt and mix well and make thin  crispy dosas greasing with coconut oil.The batter should be thin  then only you'll get crispy dosa.  This goes well with coconut chutney!
 





4.  Drumstick leaves dosa ( muringayila dosa)

മുരിങ്ങയില ദോശ

Ingredients:

Raw rice                                  : 2 cups
Drumstick leaves                    : 1/2 cup
Salt
Coconut oil as required


Method:

Soak rice and grind it smoothly adding salt. Clean drumstick leaves and add this to the batter and mix well.  Make thin dosas, greasing  with coconut oil .  Serve hot with ulli sammanthi or coconut chutney!

Or you can use the regular dosa batter for making this. You can add the drumstick leaves into 2 cups of regular dosa batter and make this dosa. 



5. Palak dosa

Ingredients:

Raw rice                        : 2 cups
Palak leaves                  :  1/4th of a bunch
Salt
Oil


Method:

Blanch palak leaves. (put palak leaves in boiled water and wash it with cold water)
Grind soaked rice with blanched palak leaves and salt to a smooth batter.  Make thin dosas with that applying oil to the sides of the dosa and serve it hot with coconut chutney!



6.  Coriander dosa

Ingredients:

Method: