Ingredients:

Potatoes                         : 5 medium size
Onion                             : 2
Shallots                          : 6 nos
Chilli pdr                       : 1 tbsp
Turmeric pdr                  : a pinch
Salt to taste
Oil as required
Garlic(optional)             : 3 pods

Method:

Wash and peel the skin of the potatoes and cut into cubes, put it in water.
Crush chilli pdr and shallots together. Cut onion into small cubes.

കോവക്ക തീയല്‍ 

Ingredients:

Kovakka sliced                  : 1 cup
Shallots                              : 5 nos 
Chilly  pdr                          : 1tsp   
Coriander pdr                     : 2 tsp
Grated coconut                   :1 cup
Tamarind                            : lemon size
Turmeric pdr                      : a pinch
Oil                                       : 2 tbsp

 For seasoning:

Mustard seeds                     : 1 tsp
Red chillies                         : 2 split into 2
Shallots                               : 5 nos  chopped
Curry leaves

Method:

Heat oil in a kadai and saute the thinly sliced kovakka pieces till it changes to light brown colour and keep aside.
Heat oil in a kadai and add grated coconut and fry it. When it turns light brown colour reduce the flame and add the chilli pdr and coriander powder, mix well and remove from fire. Add shallots to this and grind it to a smooth paste.
Soak tamarind in 1 cup of water for 20 mins and extract the juice from it. Boil it for 5 mins with sauted kovakka. Add salt and turmeric pdr and boil for few more seconds. Now add the ground coconut paste and cook for 3 mins in a low heat. The curry should be thick.




Heat oil and put mustard seeds, when it splutters add red chillies, and sliced shallots and curry leaves. Fry it for 1 min and pour it over the curry. It goes well with rice.

Variation: Instead of kovakka we can use shallots (Ulli theeyal-ഉള്ളി തീയല്‍ ). For that saute whole shallots in oil and follow the same method.

അട ദോശ

Ingredients:

Boiled rice                   : 1 cup
Raw rice                      : 1/2 cup
Chenna dal                  :  1/2 cup
Tur dal                        : 1/4 cup
Urad dal                      : 1 tbsp
Methi seeds                 : a pinch
Asafoetida powder      :  1/4 tsp
Shallots                       : 5
Red chillies                 : 4 nos
Pepper corns               : 1/4 tsp
Cumin seeds               : a pinch
Drumstick leaves       : a handful
(optional)
Salt to taste
Oil  as required

Method:

Soak boiled rice, raw rice and the dals and methi seeds for 2 hours.
Grind all this together along with red chilles to a coarse paste. Add pepper corns, cumin seeds, shallots and curry leaves and grind it for few more seconds. Add asafoetida powder, salt and drumstick leaves. Mix well. The batter should not be too thick nor too watery.




Heat a  a dosa tawa and pour 1 ladle full of the batter and make dosa, add oil around it. Then flip it over and drizzle oil around it.



After both sides are light brown, remove from the tawa, Repeat the process with the remaining batter. Serve it hot with coconut chutney.





          

Ingredients:

Rice powder                 : 1 cup
(Idiyappam flour)
Water                            : 1-1/4 cup
Salt to taste
Oil                                : 1tsp


For seasoning:

Mustard seeds              : 1tsp
Urad dal                       :1/4 tsp
Green chillies               : 2 
curry leaves                  : 1 sprig
Turmeric powder         : a pinch
Juice of 1 lemon

Method:

Boil water and add salt and oil to this. Add the flour little by little to this and knead to make a soft dough.
Take the idiyappam maker(seva nazhi) and fill it with dough and press it in the steamer plates or idli plates  in circular motion in the form of long strings. Steam it for 10 mins. Basic idiyappam is ready.
Take out the strings and break it into small pieces and keep aside.




Heat oil in a kadai, add mustard seeds. When it splutters add urad dal, chopped green chillies, curry leaves and turmeric powder. Saute for a few seconds and add the idiyappam to this and mix well. Remove from fire and add the lime juice. Have it with coconut chutney.

Thiruvathira is a festival in Kerala which falls on Dec or jan. We wont eat rice on that day, but pappadam is allowed. During breakfast we used to eat Koova kurukkiyathu with pappadam, banana etc.

Koova payasam: കൂവ പായസം

Ingredients:

Koova podi (arrowroot powder)         : 4 tbsp
Jaggery                                                : 6 pcs
Banana (poovan pazham)                   : 2
Grated coconut                                   : 1/4 cup
Water                                                  : 6 glasses

Method:

Slice banana into thin pieces. Mix koova podi in water and stir well to dissolve it, add jaggery, coconut scrapings and banana slices to this and put on stove, stir it continuously till it become transparent and semi solid. Eat with fried pappadam. Delicious koova payasam is ready!

അവിയല്‍ 

Ingredients:

White pumpkin             : 1 small pc
Drumstick                     : 2
Beans                            : 6 nos
Yam(chena)                   : 200gms
Kothavarakka                : 6nos
Raw banana                   : 1
Carrot                            : 1
Grated coconut              : 2 cups
Green chillies                : 5 nos
Cumin seeds                  : a pinch
Curd                               : 1 cup
Coconut oil                    : 1 tbsp
Curry leaves                  : 2 sprigs

Method:

Cut all the vegetables into 3" long thin pieces. Cut raw banana separately and put it in water adding a pinch of turmeric pdr and keep aside.
Grind coconut, green chillies and cumin seeds to a coarse paste and keep aside.
Wash all the vegetables including raw banana and boil together adding minimum water. When half done add salt and cook again till it become soft, should not overcook. Add the coconut paste to this and mix well. After 2 mins add whisked curd and mix well, before it starts boiling  remove from fire. Add curry leaves and raw coconut oil to this. This curry should be thick.

കോവക്ക മോര് കറി

Ingredients:

Kovakka (Gerkins)      : 100 gms
Yoghurt                        : 1 cup
Grated coconut            : 1 cup
Green chillies              : 4 nos
Cumin seeds                : a pinch
Turmeric pdr                : a pinch
Salt to taste

For seasoning:

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

Method:

Wash and slice kovakka into thin pieces and saute it in 1 tbsp of oil till it changes the colour to light brown. Add 1 cup of water, salt and turmeric powder to this and cook for 5 min. Grind coconut, green chillies and cumin seeds to a smooth paste and add this to the cooked kovakka and mix well. Add 1/2 cup of water and boil it for 2 min. Whisk the curd and add this to the curry and remove from fire  before it starts boiling.

Heat oil in a kadai and add mustard seeds, when it splutters add methi seeds, red chillies and curry leaves and pour this to the curry.  Tasty kovakka moru curry is ready! Goes well with rice.