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.