Ingredients: 

Raw mango               - 1 medium size
Kashmiri chilli pdr      - 2 tbsp
Fenugreek seeds        - 1/4 tsp
Asafoetida                 - a small piece(if it is powder 1/2 tsp)
salt to taste
Gingelly oil                - 2 tbsp
Mustard seeds          - 1/4
Red chillies               - 2 split into two
curry leaves

Method:

Cut Mango into fine pieces. Mix salt to this and keep aside. Fry fenugreek seeds and asafoetida(if it is powder just fry fenugeek seeds only)  and powder it.
Heat oil in a Kadai add mustard seeds and red chillies. When it splutters add curry leaves, remove from fire and add chilli pdr, mix it well. Then add the mango pieces to this. Finally add the fenugreek powder and asafoetida powder, mix well.  If it is too dry add a tbsp of warm water mix again.

Injipuli is a typical kerala dish, in some area they use to call puli inji, both are same and it is a delicious dish goes along with rice & kaalan (made with banana or yam).

Ingredients:

Tamarind             :  1 big lemon size
Jaggery                : 1" piece
Turmeric pdr        : 1 pinch
Chilli pdr             : 1/2 tsp
Green chillies       : 4 nos chopped
Ginger                 : 1"piece chopped finely
Mustard seeds     : 1/2 tsp
Fenugreek seeds : a pinch
Red chillies         : 2 split into two
Salt  to taste
Oil                      : 2 tbsp
Curry leaves       : 1 sprig

Method

Soak Tamarind in 1 cup of water  for 30 mins  and take the extract, keep aside.
Heat  oil in a Kadai  add mustard seeds, fenugreek seeds  and red chillies. When it splutters add curry leaves. ginger, green chillies etc. Saute for a while and now add tamarind extract , salt , chilli pdr and turmeric pdr. Add 1 more cup of water and add jaggery, let it boil for 5 mins. It should be slightly thick gravy. 

 Ingredients:

Blackeyed beans(vellapyar)        : 1/2 cup
Thinly sliced yellow pumpkin      : 1 cup
Turmeric pdr                               : a pinch
Chilli pdr                                    : 1/2 tsp
Coconut milk                              : 1/4 cup
salt to taste
curry leaves                               1 sprig
coconut oil                                : 1tsp

Method:

Cook black eyed beans in a pressure cooker with a pinch of turmeric pdr.  Now add pumpkin pieces, salt, chilli pdr and cook for 3 mins till pumpkin pcs become soft. Then add coconut milk and stir it well , it should be  a thick gravy. Do not allow to boil after adding coconut milk.Remove from fire. Add curry leaves and a spoon of coconut oil.
Serve it with rice as a side dish.

Mangoes(fruit)                   : 4(preferably small ones)
Yoghurt                              : 2cups
Coconut shredded              : 2 cups
Raw rice                             : 1tsp
Green chillies                     : 5
Chilli pdr                            : 1/2 tsp
Jaggery                               : a small piece
Cumin seeds                       : 1/8 tsp
Turmeric pdr                      : 1/8 tsp
Salt to taste
Oil                                      : 2 tbsp
Mustard seeds                    : 1 tsp
Fenugreek seeds                 : a pinch
red chillies                          : 2 split into 2
Curry leaves                       : 2 sprigs

Method:

Grind coconut with green chillies and raw rice to a paste. Add the cumin seeds in the last lot  and grind to a smooth paste.
Cut mangoes into 4 pieces( dont remove skin and  seeds) and cook it with salt, turmeric powder and chilli pdr. Add jaggery to this . Now add the coconut paste to this, mix well. When it boils  add yoghurt and mix it together. After adding yoghurt don't allow the mixture to boil. Stir it well and add curry leaves and remove from fire.



Heat  a kadai, add oil and add mustard seeds, red chillies, fenugreek seeds. When mustard seeds splutters add curry leaves and pour this mixture to the curry. Delicious mambazha kalan is ready!!!



 

Ingredients:

Whole garam masala
Basmathi rice              : 2cups
Onions                        : 2 large thinly sliced
Green chillies             : 3 slit it lengthwise
Chicken drumsticks    : 3pcs
Garlic paste                : 1tsp
Ginger paste               : 1tsp
Yoghurt                      :1/2cup            
Turmeric pdr              : 1/4 tsp
Tomatoes                    : 2 medium
Chilli pdr                    : 1tsp
Coriander pdr             :1tsp
Chicken masala          : 1tsp
Coriander leaves        : chopped 1 cup
Ghee                          : 2tbsp
Oil                              : 4tbsp
Onion for frying         : 1 thinly sliced
Mint leaves                : 10 leaves
Salt to taste
Cashews fried             : 10

Method: 

Marinate chicken pieces with salt, a pinch of turmeric pdr, 1/2 tsps of ginger and garlic paste, 1/2 tsp of chilli pdr and 2 tbsp of yoghurt and keep aside for 30 mins.
Heat a Kadai and put 1 tbsp ghee in it, add whole garam masala(1"pc cinnamon, 2 bayleaves, 3 pcs cloves, 2 pcs  cardamom).
Now add the basmathi rice and fry it for 2 mins. Remove from fire and keep aside.





Take 2 tbsp of oil and fry the sliced onion  into golden brown and keep aside.

Take 1tsp ghee & 2tbsp oil in a pressure pan add sliced onion and fry till it turns pink, now add ginger paste, garlic paste and saute well.  Add  green chillies and chilli pdr, turmeric pdr, coriander pdr and chicken masala pdr and saute. Better remove from fire when you add the dry masala powders. Now put it back to the fire and add mint leaves,coriander leaves, chopped tomatoes and fry till it get mashed.



Now add balance yoghurt to this and marinated chicken and saute for 3 min. Then add the rice and mix well ,add 3 cups of water and salt to this and close the lid. When the first whistle comes, sim the fire. Cook for 10 mins in low flame.  Garnish with coriander leaves and friedcashews and  fried onions. Have it with raita, pickle and pappad!



               
                                                                   
       

Ingredients:

• Fish                             : Half kilo ( king fish or any similar fish thinly sliced)
• Basmathi rice               : 2 cups
• Chilli powder               : 1tsp         
• Tomato puree              : 2 medium tomatoes
• Coconut milk                 : 1 cup
• salt for taste
• Turmeric powder         : a pinch
• bay leaf                       : 2pcs
• Cinnamon                    : 1" piece
• Clove                          : 2
• Onion                          : 2 medium chopped
• Tomato                        : 1
• Chillies                         : 2 (slit)
• Ginger and Garlic paste: 1 tbsp each
• Ghee                           : 1tbsp
• Oil                              : 2 tbsp
• Coriander leaves         : a handfull
• Lemon juice                : 1 tsp

Method:

• Marinate the fish pieces with a pinch of turmeric pdr, salt, chilli powder and a tsp of lemon juice and keep this for 30 mins.

• Take 1 tbsp of ghee in a kadai  and  add whole garam masala  then add the biryani rice and saute for 2 mins .Put the rice into the rice cooker, measure tomato puree and coconut  milk together and pour this to the rice and add water accordingly (totally should come up to 3.5 cups including the puree and coconut milk) .Add salt and a pinch of turmeric powder to this and cook.

• While the rice is cooking, heat pan , add 2 tbsp oil and shallow fry fish till half cooked.  Ensure fish does not dry out. Keep aside.In the same oil , fry ginger garlic paste , onions and green chillies and saute for a while.Then add chopped tomatoes and fry till it forms a gravy consistency .Add the fried fish and the cooked rice to this and mix well.Remove from stove..Add the chopped coriander leaves to garnish.

Yellow pumpkin     :  2cups cut into cubes    
Tur dal                   :  1/2 cup
Chilli powder          : 3/4 tsp
Turmeric powder    : a pinch
Salt  for taste
Jaggery                  :small piece(optional)

For grinding:


For seasoning:

Mustard seeds      : 1/2tsp
Red chillies           : 2 split into 2
Cocnut scrapings   : 1 tbsp
Oil                        : 1tbsp
Curry leaves          : 1 sprig

Method:

Cook tur dal in a pressure cooker. Add pumpkin pieces, salt, red chilli pdr, turmeric pdr  and 2 cups of water cook again till pumpkin becomes soft. Add jaggery ( a very small piece) and boil for 1 min. Now add the ground coconut to this and boil again for 3 mins.
Take a kadai add 1 tbsp of oil and heat it. Then add mustard seeds, when it splutters add red chillies, curry leaves and finally coconut scrapings. \when coconut scrapings become light brown pour this mixture to the curry. Delicious mathan erisseri is ready!!





Variations:  Instead of   pumpkin can use drumsticks or raw banana (nenthrakkaya) and follow the same method. You can use bitter gourd also, but you should cut it into small pieces and saute well till its colour changes and follow the same method.  

Ingredients:

Tur dhal                  - 1/4 cup
Pumpkin                 - cut into cubes 1 cup
Drumstick              - 2 cut into 2" pieces
Tamarind               - small lemon size
Chilli powder         - 1/2 tsp
Turmeric powder    - a pinch
Coconut scrapings  - 1 cup
Salt                  
                                             
For seasoning:

Mustard seeds       - 1tsp
fenugreek seeds     - a pinch
red chillies             - 2 split into 2
shallots                  - finely chopped
curry leaves

Method:

Cook tur dhal  in a pressure cooker. Add the vegetables, salt, turmeric powder and chilli powder and cook till the vegetables are soft. Now add a cup of tamarind extract and boil the mixture for 10 mins. Grind the coconut scrapings into a smooth paste and add this along with 2 cups of water and  again boil for 2 mins.   Remove from fire.
Take a kadai, heat oil and add mustard seeds, when it splutters add  fenugreek seeds, red chillies, curry leaves ans finally chopped shallots. When shallots changes the colour  pour this to the curry. This curry should not be too thick.
You can substitute the vegetables  with white pumpkin(kumbalanga), avarakkai or brinjal etc  
     

Ingredients:

Shallots (cheriya ulli)         - 12
Green chillies                     - 2nos slit it lenghthwise
Tamarind                             - lemon size(soak in 1/2 cup ofwater for 10 mins)                
Ginger                                 - a small piece
Mustard seeds                      - 1/2 tsp
Fenugreek seeds                  - a pinch
Curry leaves
Red chillies                         - 2 split into 2
Oil for frying  ( coconut oil is ideal)
Salt
Garlic                             - 3 cloves(optional)

Method:

Take oil in Kadai and heat it, add mustard seeds, fenugreek seeds, red chillies, curry leaves. Then add chopped shallots and garlic, green chillies, saute well. When the onions turns pink add the tamarind extract and salt, put the crushed ginger to this.

Add 2 more cups of water and let it boil for 10 mins. Delicious malagortha puli is ready!! It goes well with meen varuthathu (Fish fry).

Ingredients_:

Drumsticks               : 2
ladies finger              : 3
tomato                       :1
Toor dal                    :1.5 cups
Turmeric powder      :a pinch
Tamarind                  :lemon size
oil for seasoning
coriander leaves



For roasting 

whole red chillies   : 5                   
coriander seeds      :2 table spoons
channa dal             :
methi seeds           :1/4 tsp 
asafoetida             : a small piece
desicated coconut : 1cup
curry leaves          :1sprig


For seasoning:

Oil                   :1tbsp
Mustard seeds :1 tsp
red chillies       :2 split into 2
curry leaves    :1sprig

Method:

Heat oil in a kadai and roast red chillies, dhaniya seeds, channa dal, methi seeds, and asafoetida, finally add coconut scrapings and curry leaves. When coconut scrapings become slightly brown colour remove from fire. grind it to a paste and keep aside.




Cut the ladies finger into 1' pieces  and fry it  in 1tsp of oil.
Cut the drumsticks into 2 " pieces. Cut tomatoes into cubes.
Soak the tamarind in 1cup of water for 10mins and take the extract from it.

Cook the vegetables with salt and turmeric powder. Add the cooked dal and tamarind extract and boil for 5 mins. Now add the ground masala to this and cook again for 5 more mins. Remove from fire. Add chopped  coriander leaves.
Season with mustard seeds, red chillies and curry leaves.





Variation: Ulli sambhar (Onion) , instead of using other vegetables, use onions(shallots are better) fry this in 1 tbsp of oil and follow the same method.
You can use sambhar powder readily available in the market also.  Fry shredded coconut till light brown and remove from fire . Add 2 tbsp of sambhar powder to this and grind it to a paste and add this to the curry.