Ingredients:

• Bitter guard                     : 1 no. 
  Tur dal                             : 1/4 cup
  Tamarind                         : 1 small lemon size 
  Mustard seeds                  : 1 tsp
  Cumin seeds                    : a pinch
  Gingelly oil                      : 2 tsp
  Turmeric pdr                    : 1/8 tsp
  Curry leaves                    : 1 sprig
   
  
  
  Roast & Grind :
  
  
• Red chillies                     : 4 nos
• Coriander seeds              : 1 tbsp
• Urad dal                          : 1 tsp
• Chana dal                        : 1 tsp
• Grated coconut                : 1/2 cup
• Pepper corns                    : 1/2 tsp

Method: 

• Cut the bitter guard into small thin pieces.  Heat 1 tsp of oil in a kadai and saute the bitter guard till it changes the colour.  Remove from fire and set aside.
• Soak tamarind in 2 cups of  water for 20 mins and squeeze the juice discarding the pulp. 
• Grind the ingredients under "Roast & grind" to a paste and keep aside.
• Pressure cook the tur dal adding enough water.  Then add the sauteed bitter guard, turmeric pdr, salt and tamarind juice. Cook it for 5 mins and add the ground paste to this, mix well.
•  Boil for two more minutes, check the consistency, should not be too watery. 
• Heat oil in a kadai add mustard seeds, cumin seeds. When it splutters add curry leaves and pour it to the curry.
• Pavakkai  pitla is ready!!  Serve hot with steamed rice!!

മണത്തങ്കാളി പുളി 

Ingredients:

Method: 

Ingredients:

Zucchini                     : 1
Broccoli florets          : 5
Cauliflower florets     : 5
Beans                         : 6 nos
Garlic(optional)         : 2 cloves
Fenugreek pdr           : 1/8 tsp
Asafoetida                 : a pinch
Mustard seeds           : 1 tsp
Red chillies               : 2
Red chilli pdr            : 1/4 tsp
Turmeric pdr             : 1/8tsp
Curry leaves             : 1 sprig
Ghee                         : 1 tsp

Method: 

  

വെളുത്തുള്ളി കൂട്ടാൻ 

Ingredients:

നേന്ത്രപ്പഴം കാളൻ 

Ingredients:

Method:

Ingredients:

Method:

തിരുവാതിര പുഴുക്ക് 

Cumin seeds                            : 1 pinch

എണ്ണ കത്തിരിക്ക

Ingredients: 

Brinjal (small size)                        :  6 nos
Tamarind                                       : small lemon size
Turmerc pdr                                  : 1/4 tsp
Chilli pdr                                       : 2 tbsp
Coriander pdr                                : 2 tbsp
Fenugreek seeds                            : 1/4 tsp
Shallots                                          : 10 nos
Garlic                                             : 3 cloves
Ginger                                            : 1/2 " pc
Salt to taste
Mustard seeds                               : 1 tsp
Oil                                                 : 2 tbsp
Grated coconut                             : 1 cup

Method:

Slit brinjal into four parts without cutting it fully and put it in water.
Soak the tamarind in 1 cup of water for 10 mins.
Heat 1 tsp oil in a kadai, add fenugreek seeds and fry it till it becomes brown. Reduce flame and add chilly pdr and coriander pdr. Fry it for a few secs till the raw smell goes. Remove from fire. Add 6 nos of shallots, garlic, ginger and grind it to a paste.
Take a portion of the paste and smear it inside the brinjal. Heat 1 tbsp of oil in a kadai and add the brinjal to this and saute this for 2 mins.




Add the remaining masala paste to this and saute for 10 secs. Then add the tamarind extract to this. Add turmeric pdr and salt. Let  the brinjal cook in this for 4 - 5 mins.
Grind the grated coconut to a paste and add this to the curry. If it is too thick add some more water and let it boil for 1 min. It should be a semi thick gravy.



Heat balance oil in a kadai add mustard seeds. When it pops up add chopped onion to this and saute for  2mins. Pour this to the curry. Garnish with curry leaves.
It goes well with steamed rice!!







  

Ingredients:

Irimbampuli                     : 1/4 cup
Grated coconut                : 1/4 cup
Turmeric pdr                   : a pinch
Chilli pdr                         : 1tsp
Coriander pdr                  : 1/2 tsp
Mustard seeds                 : 1/2 tsp
Curry leaves                    : 1 sprig
Shallots                           : 6 nos
Oil                                   : 1 tbsp

Method:

Wash and clean the irimbampuli well. Cut into small pieces.
Chop shallots and keep aside.
Fry coconut till it changes to light brown colour and add chilli pdr and coriander pdr, mix well and remove from fire. Grind it into a smooth paste.
Cook irimbampuli with salt and turmeric pdr for 2 or 3 mins. Add the coconut paste to this and cook for 2 more mins and remove from fire.
Heat oil in a kadai and mustard seeds. When it splutters add curry leaves and chopped shallots, saute well and  add this to the curry. Goes well with steamed rice!!

Ingredients:

Tur dal                                  : 1/2 cup
Spinach or Palak leaves        : 1/2 bunch
Onion                                    : 1 chopped
Garlic                                    : 2 cloves
Green chillies                        : 2 chopped
Tomato                                  : 1 small chopped
Mustard seeds                       : 1 tsp
Chilli pdr                               : 1/2 tsp
Turmeric pdr                         : a pinch
Ginger                                   : 1/2 " pc chopped
Kitchen king masala              : a pinch
Salt to taste
Oil as required


Method:

Pressure cook tur dal adding a pinch of turmeric pdr and keep aside.

Wash and chop the spinach finely and keep aside.
Heat oil in a kadai, add mustard seeds, when it splutters add chopped garlic, chopped ginger and chopped green chillies and saute it . Then add the chopped onion and saute  till it slightly changes the colour.  Now add chilli pdr and fry  for 2 seconds and add the chopped tomato and saute again till it become soggy. Then add the chopped spinach, salt and mix together. Transfer this to the pressure cooker and cook along with tur dal. Finally add a pinch of kitchen king masala and mix well. Serve hot with rice or chappathi .

Ingredients:

Unnithandu                  : 1 ' pc
Grated coconut            : 1 cup
Green chillies              : 2 or 3
Mustard seeds             : 1/4 tsp
Yoghurt                       : 1/2 cup
Salt  to taste

For seasoning:

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


Cut unnithandu into small pieces, remove the fiber  from it as much as possible  and soak it in water.
Grind coconut scrapings, green chillies and mustard seeds together to a paste and keep aside.
Drain unnithandu from the water and cook it adding salt and 1/2 cup of water till it become soft. Just mash it lightly . Now add the coconut paste and stir well. Cook it for 2 mins and add the yoghurt to this and mix well. Remove from fire before it starts boiling.
Heat oil in kadai, add mustard seeds. When it splutters add the red chillies and curry leaves. Pour it into the curry. This curry should be thick.

Ingredients:

Methi leaves                             : 1/2 bunch
Tomato                                     : 1
Onion                                       : 1 chopped
Tamarind                                  : small lemon size
Chilli pdr                                  : 1 tsp
Coriander pdr                           : 2 Tsp
Turmeric pdr                            : a pinch
Methi seeds                              : a pinch
Grated coconut                         : 1 cup
Shallots                                     : 5 nos
Garlic                                        : 2 pods
Salt to taste
Oil                                             : 2 tbsp


Method:

Wash and chop methi leaves and saute it for 2 mins.  Grind it roughly to a coarse paste and keep aside.
Soak tamarind in 1 cup of water for 10 mins, extract the juice  and keep aside.
Heat 1 tsp of  oil, add methi seeds fry it till it becomes light brown in colour, reduce the flame and add chilli pdr and coriander pdr roast it till the raw smell goes and remove from fire. Grind it  with shallots and garlic to a paste and keep aside.
Grind the coconut to a smooth paste and keep aside.
Heat  1 tbsp of oil and saute the chopped onion till it changes to light pink colour and add the ground masala and saute again for 2 mins. Now add the tomato chopped and saute till it becomes soggy. Add the methi paste and saute for 1 more min. Then add the tamarind extract, turmeric pdr and salt , let it boil for 3 mins. Finally add the coconut paste and boil it for 2 mins and remove from fire.  It goes well with steamed rice!  

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.

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.

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!!

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!

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.