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!!