Keralaweb
like to make your OnaSadhya more tasty.
Here
follows some traditional dishes
Palada Prathaman
Ingredients
| 1 |
Rice
Ada – 1 Packet (500gm) |
| 2 |
Milk
– 3 litre |
| 3 |
Sugar
– 1 Kilo |
| 4 |
Cashewnut
– 10-12 |
| 5 |
Kissmiss
– 13-15 |
| 6 |
Crushed
Cardamom – 5-6 |
| 7 |
Ghee
– 1-2 Teaspoon |
|
Method
Cook
the rice ada in boiled milk for half an hour. Add sugar with continous
stirring. Keep in light flame for an hour and stirr well. Fry
cashewnuts and kissmiss in ghee and add to Payasam. Then add the
crushed cardamom and stirr for two minutes. Hot and yummy Palada
Prathaman is ready to be served. |
Chena thand (stem
of yam) thoran
Ingredients:
| 1 |
Stem
of yam, peeled and chopped fine - one small sized stem |
| 2 |
Cooked
cherupayar or cherupayar parip (green gram whole or split) - 100gm |
| 3 |
Quarter
of one coconut grate |
| 4 |
Green
chillies - five |
| 5 |
Cumin
seeds - Quarter teaspoon |
| 6 |
Coconut
oil - One tablespoon |
| 7 |
Mustard
seeds - One teaspoon |
| 8 |
Two
red chillies chopped into three pieces each |
| 9 |
Salt
to taste |
|
Method
Mix
the chopped yam stem with salt. Stir well and squeeze out all the
water. Grind the cumin seeds to a fine paste and coarsely grind the
coconut, and green chillies along with it. Mix the cooked gram, the
yam stem, and the ground masala well and keep aside.
Heat the coconut oil and add the mustard seeds. When they splutter,
add the chopped red chillies and curry leaves, the yam stem and other
ingredients mixed together earlier. Keep the vessel covered on low
heat for a few minutes. The ingredients get cooked in the steam under
the lid. |
Kichadi
Ingredients:
| 1 |
Large
variety of cooking cucumber - 150gm |
| 2 |
Salt
to taste |
| 3 |
Green
chillies |
| 4 |
Mustard
seeds - two teaspoon |
| 5 |
Quarter
of a coconut grated |
| 6 |
Thick
curds churned - Quarter litre |
| 7 |
Coconut
oil - one dessertspoon |
| 8 |
Two
red chillies chopped into three pieces each |
| 9 |
One
tender sprig of curry leaves |
|
Method
Peel, clean and chop the cucumber into fine small pieces and cook it in
a little water, with salt to taste. Grind the coconut and green chillies
into a fine paste, and crush one teaspoonful of mustard seeds along with
it. Mix the cooked cucumber and ground masala and mix well.
Mix the thick curds and stir on low heat till foam starts forming on the
top. Do not let it boil. Remove from the fire. Heat the
coconut oil and mustard seeds. When they splutter, add the chopped
red chilies and curry leaves, and season the kited. |
Curry Narengya
Ingredients
| 1 |
One
ripe lemon deseeded and chopped into small pieces - 200gm (if the lemon
is green, peel it.) |
| 2 |
Finely
chopped green chillies - 25gm |
| 3 |
Red
chilli powder - 50gm |
| 4 |
Asafoetida
(Kayapodi) - Half a teaspoon |
| 5 |
Fenugreek
powder (uluvapodi) - Half a teaspoon |
| 6 |
Salt
to taste |
| 7 |
Coconut
oil - One tablespoon |
| 8 |
Mustard
seeds - One teaspoon |
| 9 |
Three
red chillies chopped into three pieces each |
| 10 |
Curry
leaves - Two sprigs |
|
Method
Mix
the chopped lemon, green chillies, red chilli powder asafoetida, fenugreek
powder and salt, well with your hands and keep aside for an hour.
Heat the coconut oil and add the mustard seeds. When they splutter,
add the red chillies and the curry leaves and add them to the lemon mix.
If you feel that the pickle is too dry, then add a little water at room
temperature. Do not cook the lemon. Choose one that is not
too bitter. |
Race (Sweet curry
made with pineapple)
Ingredients:
| 1 |
One
pineapple - 450gm |
| 2 |
Urad
dal - 50gm |
| 3 |
Pepper
corns - 25gm |
| 4 |
Coriander
seeds - 45gm |
| 5 |
Turmeric
powder - One teaspoon |
| 6 |
Coconut
oil - 50gm |
| 7 |
Tamarind
- 10gm |
| 8 |
Salt
to taste |
| 9 |
Half
a coconut |
| 10 |
Mustard
seeds - 10gm |
| 11 |
Jaggery
- 25gm |
|
Method
Heat a little coconut oil (about 25gm), add urad dal, pepper, coriander
and chilli and fry till golden. Add the curry leaves and half of
the grated coconut and fry till brown. Grind to a fine paste and
keep aside. Mix the tamarind and salt. Add the turmeric.
Boil till the raw aroma goes. ‘
Add pineapple cut fine. After the pineapple I cooked, add the jaggery.
When the jaggery melts, add the ground paste. When the water
evaporates,remove it from the fire.
Extract thick milk from the reamaining coconut. Add it to the pineapple.
Heat the remaining coconut oil, add the mustard seeds and when it splutters,
add two red chillies chopped into three pieces each and season the curry. |
Injithair
Ingredients
| 1 |
Nicely
chopped ginger : 4 spoon |
| 2 |
Curd
: 6 spoon |
| 4 |
Salt
: as required |
|
Method
Mix
all the ingredients together and stir well. Quick and spicy Injithair
is ready. |
|
