Showing posts with label Onam Sadhya. Show all posts
Showing posts with label Onam Sadhya. Show all posts

Saturday, August 22, 2015

Olan/Ashgourd and Red Gram in thick coconut milk/Kumbalanga Vanpayar Olan


Vanpayar/Red gram - 1/2 cup
Kumbalanga/Ashgourd, cut in square pieces - 2 cups
Green chillies, slit - 4
Thick coconut milk - 1 cup
Coconut oil - 1 dsp
Curry leaves - 1 sprig


Soak red gram overnight. Pressure cook red gram with salt. Set this aside.

Cook ashgourd, green chillies, salt, and small amounts of water. When it is cooked, add cooked red gram. Now add thick coconut milk and desired amount of salt. Before the curry comes to a boil, switch off the stove. Now add curry leaves and coconut oil and serve.


Care should be taken not to overcook the red gram, otherwise the colour of the curry can turn pale red.

Do not boil the curry after adding coconut milk.

Sunday, August 16, 2015


Neyyappam is a south Indian speciality common in Kerala. These are rice pancakes fried in ghee or oil.  A batter of pouring consistency is made of rice flour and jaggery. Cardamom are added for flavour. Recipe here. Thanks dear Dyuthi Krishna for this yummy recipe.


Raw rice - 3 cups

Maida/all purpose flour - 3 tbsp

Jaggery - 1/2 kg

Banana, small - 3 nos

Baking soda - 1/4 tsp

Coconut pieces/Thengakkothu - 1/2 cup

Ghee - 1 tbsp

Cardamom powder - 1/2 tsp

Oil for fry


Wash raw rice and soak for 4- 6 hours in water. Drain and grind raw rice in a mixer. Do not grind to make a fine powder. The consistency should be that of a puttu flour.

In a pan, add water and jaggery and melt. Pass this syrup through a strainer to remove any dirt. Keep this aside.

Grind banana in a blender.

Heat 1 tbsp ghee in a pan. Fry coconut pieces till light brown in colour.

In a bowl, add rice flour, banana, salt, cardamom powder, maida, fried coconut, baking soda and jaggery syrup. Mix well to make a batter, which resembles dosa batter consistency.

Heat oil in a nonstick pan. Add a ladle full of batter. Lower the flame. Deep fry on both sides until they are crispy.

Tuesday, April 21, 2015

Raw banana peel and whole moong dal thoran/Kaya thondu cherpayar thoran

This thoran is often prepared with the leftover banana peels after making banana chips. Banana peels along with whole moong dal makes a nutrient rich thoran.


Raw banana peel/Pachakaya thondu - 250 gm
Whole moong dal/Green gram/ Cherupayar - 1/4 cup
Mustard seeds- 1 tsp
ginger chopped - 1 tsp
Green chillies, chopped - 2 nos
Shallots, chopped - 2 tbsp
Curry leaves
Turmeric powder -1/2 tsp
Salt as needed
Grated coconut-3/4 cup


Clean and cut banana peels into small pieces.

Boil green gram dal and keep aside.

Heat oil in a pan, splutter mustard seeds. Saute chopped ginger, green chillies, onion chopped, and curry leaves.When onion turns light brown in colour, add turmeric powder, salt and banana peel. Mix well and close with a lid and cook.  When banana peels are cooked, add cooked green gram and grated coconut to this. After 3 minutes, switch off the stove.

Monday, April 13, 2015

Homemade Banana Chips/Kerala Banana Chips/Kerala Nenthrapazham Chips


Raw Banana/ Kerala Nenthrapazham - 1/2 kg

Coconut oil/Vegetable oil - as needed

Salt as needed

Turmeric powder - 1 tsp


Peel the skin of raw banana.

In a pan, add peeled banana with water and turmeric powder.Wash the banana with your hands and wipe them with a kitchen towel. 
 In a small vessel, add little salt and water. Mix well. Keep this aside. 
Heat oil in a kadai, using a grater, grate the bananas into oil. Stir constantly. When it is about the get fried, sprinkle salt water. Once fried well, remove it from the kadai. Transfer on to a kitchen towel. Care should be taken not to change the colour of the chips while frying. 
Keep this in an airtight container. 

Leftover Banana peels can be used to make thoran. 

Thursday, April 2, 2015

Inji Curry/Ginger Curry


Ginger   - 250 gm
Coconut oil    - 3/4 cup
Tamarind   -  lime sized
Jaggery, grated  - gooseberry sized
Asafoetida   - 1/2 tsp
Salt as needed
Chilli powder  - 3 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Gingelly oil      - 2 tbsp

For tempering

Mustard seeds  - 1 tsp
Dry red chillies  - 3 Nos
Green chillies chopped - 3 Nos
Curry leaves few


Scrape the skin of ginger and cut into thin roundels.

Heat coconut oil in a kadhai. Add ginger and saute well. When the ginger roundels become crispy, switch off the stove. Transfer this to a blender. Ground this to powder form (it's okay to have grits).

Soak tamarind in a cup of water and strain it. Add jaggery, asafoetida, and salt to the tamarind water and boil. When it starts to boil, add chilli powder, coriander powder, and turmeric powder. Allow it to boil. Now add ground ginger to this and boil . When the curry starts to thicken (pickle consistency), switch off the stove.

Heat gingelly oil in a pan. Splutter mustard seeds, saute whole dried red chillies, green chillies chopped, curry leaves. Pour this over ginger curry. Allow it to cool, once cold, bottle them and use.
After first day, refrigerate and use.

Love Ginger ! Try out these recipes

Inji Theeyal/Ginger in Roasted Coconut Gravy

Inji Puli/Ginger cooked in Tamarind and Jaggery 

Friday, December 26, 2014

Moru Kachiyathu / Moru Curry /Kerala Seasoned buttermilk with coconut/l മോര് കാച്ചിയത് / Video recipe


Thick yogurt - 2 cups
Water - 2 cups
Grated coconut - 1/2 cup
Green chillies - 4 nos
Cumin seeds - a pinch
Turmeric powder - 1 tsp
Salt as required

For tempering

Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Dry red chillies- 2 nos
Curry leaves  - 2 sprigs
Coconut oil -2 tbsp


In a blender, add thick yogurt. Blend this. 

Add water to blended thick yogurt. Set this aside. 

Grind grated coconut, green chilies, cumin seeds and turmeric powder to a smooth paste. 

In yogurt-water mixture, add salt. Add smooth paste. Mix well. If it is too thick, add water as required. 

Put this on stovetop on low heat. Stir continuously. When it is warm through and little bit frothy (but not boiling), switch off the stove. 

Heat oil in a pan, splutter mustard seeds. Add fenugreek seeds, then dry red chilies, and curry leaves. Pour this over the curry. 

Moru Kachiyathu goes well with rice, beef pickle, beef fry, sardine fry, Kaya Achinga Mezhukkupuratti, meen mulaku curry.

Saturday, September 6, 2014

Kadala parippu Pradhaman/ Chana dal Payasam

Happy onam to all my friends and family.


Kadala parippu/Chana dal - 250 gm
Jaggery - 500 gm
Coconut milk -
Third extract of coconut milk - 3 cups
Second extract of coconut milk - 2 cups
First extract of coconut milk - 1 cup

Sago seeds - 50 gm
Cardamom powder - 1 tsp
Cashew nuts - 2 tbsp


Heat ghee in a thick bottomed vessel, add cooked chana dal. Saute well. Add jaggery syrup and saute well. Allow it to thicken. Add third extract of coconut milk. Allow it to boil. When it boils, add cooked sago. Allow it to boil. When it starts to thicken, add second extract of coconut milk. When it starts to thicken, add first extract of coconut milk. Switch off the stove. Add cardamom powder and fried cashewnuts. Serve hot with papad and bananas.

Friday, September 5, 2014

Pressure cooker Nurukku gothambu payasam/Pressure cooker cracked wheat payasam

This pressure cooker payasam is easy to make and delicious using only four ingredients. 

Cracked wheat  - 1 cup

Condensed milk - 1 tin

Sugar   - 1/2 cup

Butter     2 tbsp

water   - 1 1/2 liter


Wash and drain cracked wheat.Heat 1 tbsp butter in a pressure cooker, add cracked wheat and stir for 2 minutes. Now add 1 1/2liters of water and a tin of condensed milk to this. Close the lid of the pressure cooker. When the pressure starts to build, lower the flame. Cook for 10 minutes in low flame. Switch off the stove. After 20 minutes, open the pressure cooker. Now switch on the flame and heat the payasam in low flame till it reaches the desired consistency. Now add 1 tbsp of butter and switch off the stove. 

Saturday, August 30, 2014

2 minute Rasam/ Tomato tamarind Rasam


Simple , quick rasam recipe. I tried very recently at home and it turned out to be very tasty Rasam. Just grind, boil and season. That is it enjoy 

Tomato   - 2 nos small
Garlic   - 5 cloves
Cumin seed roast and powderd - 1 tsp
Tamarind  - a goosberry size
Pepper powder - 2 tsp
Rasam powder - 1 tsp
Red chilli powder - 1/2 tsp(optional)
Asafoetida     - 1 tsp
water   - 1/2 ltr
Turmeric powder  - 1/4 tsp
Salt as needed
Coriander leaves chopped - 2 tabsp

For tempering

Dry red chillies - 1 no
Mustard seeds - 1/2 tsp
Cumin seeds    - 1/4 tsp
Coconut oil   - 1 1/2 tbs
Curry leaves


In a mixer, grind tomato, garlic, cumin powder, tamarind, pepper powder, asafoetida powder, water, salt and turmeric powder. Reserve this ground mixture to add later. 

Heat oil in a kadai, splutter mustard seeds. To this add, dry red chilli. Return the ground mixture to the kadai and boil them with enough water and salt if required. Add coriander leaves towards the end.  


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