Wish you all a very happy Onam ! Hope you are celebrating the festival of togetherness wherever you are, with a grand sadya.
Showing posts with label Onam sadya. Show all posts
Showing posts with label Onam sadya. Show all posts
Wednesday, August 29, 2012
Monday, August 27, 2012
Happy Onam and a visual treat of God's own country- Kerala
Kerala, better known as "God's own country", is my native place. Onam is the biggest festival in Kerala, celebrated by one and all, with no religious barriers. It falls during the month of "Chingam" ( August - September ). Various festivities include intricate flower carptes ( pookkalam ), banquet lunch ( sadya) boat races etc. See our previous post about Onam here. As we celebrate Onam, I thought is fun to share some pictures with you all from our recent visit to Kerala.
Thursday, April 14, 2011
Kurukku Kalan/Boiled and Thickened Yogurt gravy & Happy Vishu
I have shared many stories about Vishu on this site and you can read about it here. For me, the best thing about Vishu, as a grown up, is the fresh morning after a rain because it always rains in Kerala during this time. The smell of fresh earth, the lush green scenery outside, and to wake up looking at a beautifully decorated room with pictures of my favorite gods, light from an oil lamp and oodles of yellow flowers. Tell you what - it’s a fantastic way to kick start a day!
My experience here in US this year will be kind of similar because it's been raining here. The rain is setting the stage for me to experience all of the above. There may be less green, but overall I am feeling very good about it this year, and in some ways I will experience my hometown here in the US too. The daffodils, dandelions and tulips have already started showing off their vibrant colors. I will miss konnapoo, but these flowers in my yard are a great stand by. I will decorate a 'vishukkani" with some of these flowers and the "Krishnan" I got from Guruvayur. Here is a picture from last year, and the first look I will have tomorrow will be the same.
My experience here in US this year will be kind of similar because it's been raining here. The rain is setting the stage for me to experience all of the above. There may be less green, but overall I am feeling very good about it this year, and in some ways I will experience my hometown here in the US too. The daffodils, dandelions and tulips have already started showing off their vibrant colors. I will miss konnapoo, but these flowers in my yard are a great stand by. I will decorate a 'vishukkani" with some of these flowers and the "Krishnan" I got from Guruvayur. Here is a picture from last year, and the first look I will have tomorrow will be the same.
The recipe for today in celebration of this festival is Kurukku Kalan - a part of the ‘sadya.’ I promised to post it here long back, but couldn't do it until now. Kalan is often confused with "pulissery", because the basic ingredients are the same. However, kalan is made after boiling and thickening the yogurt, which is more delicate and time consuming when compared to pulissery. But I must tell you, all the efforts are worth it, if you like this dish. Here is a recipe from both my families, mine and my in-laws. The variations will be clear to you from my notes at the end.
Collaborative Curry wishes it's readers a very Happy Vishu/ Tamil New year to all.
Ingredients:
Coconut oil- 2 tsp
Mustard seeds- 1/4 tsp
Green Chillies,slit in the middle- 3-4
Raw Banana(Nendran)/Elephant foot yam(chena),cubed- 1/3 cup
Turmeric powder- 1/4 tsp
Red chili powder- a pinch
Salt- to taste
Sour Curd/yogurt- Half liter/~500g
Coconut grated- 3 Tbsp
Cumin seeds/Jeera- 1/4 tsp
Dry roasted and powdered Methi/Fenugreek seeds- a big pinch
For Seasoning:
Coconut oil- 2 tsp
Mustard seeds- 1/4 tsp
Dried red chilies, broken into halves- 2
Curry leaves- 1 sprig
Method:
1. Peel off the banana skin and chop into 1/4 inch pieces.
2. Grind the coconut with the cumin seeds to a fine paste, without adding any or very little water and transfer it into a small pan/plate. (Keep this close at hand while cooking the vegetable in the following step.)
3. Beat the yogurt/curd well and do not add any water.
4. Heat 2tsp of coconut oil in a deep, thick bottom pan. Add the slit green chilies and sauté till it changes color, at medium-low-heat.
5. Reduce the heat or take out the pan from the stove and add the turmeric powder and chili powder and mix well. Care should be taken not to burn.
6. Bring the pan back over the stove or increase the heat and add a cup of water (enough water to cook the vegetable). Slide in the chopped banana/yam and mix well. Bring to a boil. Reduce the heat and continue to cook. This took about 20 minutes for me.
7. When the vegetables are cooked and yield to a fork add salt and mix slowly without mashing the vegetables. Boil all the water dry.
8. Add beaten curd/yogurt and stir well. Bring the mixture to a boil while stirring continuously.
9. Once it starts to boil, reduce the heat to medium and continue to stir.
10. Foam starts forming at this point. Spoon it out and pour over the ground-coconut mixture you should have handy at the side. This process helps the coconut to be lightly cooked. Set the coconut mixture aside and continue to stir the yogurt.
11. In about 20 – 30 minutes the yogurt will start to thicken. Now, add the coconut mixture with the foam you collected and mix well and heat through.
13. Switch off the heat. Be careful not to heat the mixture after adding the coconut mixture or else it will curdle.
14. Remove the pan from the stove, sprinkle the methi powder and mix well.
15. For seasoning; take a small pan and heat the oil. Splutter the mustard seeds and add the red chilies. Switch off the heat and add the curry leaves. Pour this over the kalan.
Notes:
1. You can use yam or raw banana (nendran) for making this. If you don't have any of the vegetables it is fine. Avoid the cooking step for vegetables and start with cooking the yogurt.
2. My sis-in-law (fantastic cook) uses slightly ripened banana (nendran) for making kalan, especially if the curd is sour. The sour-sweet combo is good.
3. When the yogurt mixture starts thickening, you have to decide about the consistency of the end product. If you like a pouring consistency you can stop a little earlier than I have mentioned. Remember, adding the coconut mixture will thicken the curry and once it cools down it thickens further. Therefore decide on the consistency early on in the cooking. I like to make kalan thick and that is how I have timed and measured my recipe.
4. You may avoid adding coconut mixture for this curry. If so, the curry can be kept at room temperature for longer. For weeks! Alternatively, the coconut mixture can be added in small portions on the days you serve this. However, you may add coconut like I have given in the method and the curry will keep for several days in the refrigerator.
5. If you are not adding coconut mixture you can add cumin powder and mix into the beaten yogurt. This method is mostly preferred by cooks while making large quantities for sadya. Like I have already mentioned, the adding and deleting of coconut mixture is for more than the taste, is to prolong the shelf life of this curry.
6. If you think that your curd/yogurt is not sour enough (especially when you have store-bought yogurt) leave it on the counter top overnight. This will definitely make the yogurt sour. Obviously!
Contributor: Namitha
Wednesday, September 8, 2010
Aval Payasam/Rice flakes or beaten Rice Pudding
Today’s is a recipe that took shape in 1960’s or maybe even earlier in my family.
It has been a while since we posted old recipes, hasn’t it? Hopefully, this one will change that and intrigue you enough to be included in your collection of ‘antiquities’. Valiyachen (my maternal grandfather) handed down this recipe for payasam to my father. Well, there is no hand-written-yellowed copy of this recipe to boast. However, like all Indian recipes learned by observing. My father learned it from –Valiyachen- and my sister and me from our father. And now, it makes me quite happy to share this treasure with you. Life cycle of a recipe! Huh!
I cannot help but say a little more about Valyachen. He was an avid cook. He was so good; I think he was better than my granny or mom. (I will have to convince my mom I don’t mean that). Valiyachen's industry is well known; running a business, laboring in the paddy-fields with the workers, cultivating thil/gingely/ellu and beans (urad) as in-between crops (crops done in-between paddy season), and cooking too. He was multi-talented. The thil (sesame) yielded from his fields he made into ellundas(jiggery sweetened sesame balls). From the yard – kitchen- mouth, can you imagine! Oh! The taste!
We lost him to cancer when I was just knee high. His memory thankfully is still fresh in my mind. Conversely, his image flashes in my mind like a framed painting; young man standing tall in his white dothi and plaid shirt, both hands busy with totes brimming with goodies, like ellunda,achappam ,upperi etc. His smile was the brightest growing ear to ear spotting us running to him when he visited. He adored and spoiled us and we loved him back with equal strength. I tell you, it amazes me even today how, in a male dominated society he was such a gentleman helping granny in the kitchen and being so adorable all at once.
My mom says grandpa made payasam, whenever it took his fancy. He never bothered to have a reason to celebrate (which is generally when payasam is made). My father takes this cue and does the same these days. I encourage you to do the same.
During my vacation in Kerala we cooked some together, reminiscing about Valiyachen and had a pleasant time. Whilst my children were making their childhood memories I refreshed some of mine!
I agree there is no need for a reason to make payasam but this post coincides with my sister and her daughter’s birthday. Therefore I take this opportunity to wish them both all the love and happiness. Chechi (as my sister calls me) is sharing this payasam with you all to celebrate my lil sister.
On a different note, there was a big wildfire in Boulder 2 days back. Some of you might have seen it on tv.Many families lost their houses though almost everyone is safe.About 3,500 acres is burned,8 people are missing and 90 structures are charred. All good thoughts and wishes to those who are affected and the firefighters who worked continuously for 2 days.
Ingredients:
Aval/Poha/Rice flakes-100g/1cup
Jaggery/Sarkkara- 200g/1 1/2 cup(1 medium sized ball)
Ghee-1 Tbsp+1 Tbsp
Coconut milk(first pressed milk)-From one med size coconut
Coconut milk(second pressed milk)-From one med size coconut(~4 cups)
Cumin/jeera powder-1 tsp
Cardamom powder-1/4 tsp
Dry Ginger powder-1 tsp
For Seasoning:
Cashews-2 Tbsp
raisins-2 Tbsp
Method:
1.Heat ghee and fry the aval till it turns golden brown by stirring continuously.
2.Melt jaggery after adding 2-3 Tbsp of water and sieve it n another pan.
3.Keep a thick bottom pan and pour the melted jaggery into it. Once it is heated up, add the fried aval and stir it continuously for about 20-25 minutes. Add a little more ghee in between.This is to combine aval and jaggery well.
4.Add the second pressed milk and cook well, stir continuously.This may take about 5-6 minutes.The consistency should be sightly on the watery side. Otherwise it gets thicker after you add the first pressed milk and the spices.
5.Meanwhile mix together the first pressed milk and all the spices without any lumps.
6.Switch off the heat and add the coconut milk mixture and mix well.
7.Fry the cashews and raisins in ghee and add into the payasam.
Notes:
1.We used the Brown aval, but you could use the white one too,but use the thicker one.
2.You could replace a part of the coconut milk with the regular milk.
3.If you have never made fresh coconut milk, this note is for you :-).You have to squeeze so hard to take out the fresh first pressed coconut milk without adding any water. Once you are done with this, add a few spoons of warm water and grind it in a mixer or blender and press out the second coconut milk through a sieve.
Contributor: Namitha
It has been a while since we posted old recipes, hasn’t it? Hopefully, this one will change that and intrigue you enough to be included in your collection of ‘antiquities’. Valiyachen (my maternal grandfather) handed down this recipe for payasam to my father. Well, there is no hand-written-yellowed copy of this recipe to boast. However, like all Indian recipes learned by observing. My father learned it from –Valiyachen- and my sister and me from our father. And now, it makes me quite happy to share this treasure with you. Life cycle of a recipe! Huh!
I cannot help but say a little more about Valyachen. He was an avid cook. He was so good; I think he was better than my granny or mom. (I will have to convince my mom I don’t mean that). Valiyachen's industry is well known; running a business, laboring in the paddy-fields with the workers, cultivating thil/gingely/ellu and beans (urad) as in-between crops (crops done in-between paddy season), and cooking too. He was multi-talented. The thil (sesame) yielded from his fields he made into ellundas(jiggery sweetened sesame balls). From the yard – kitchen- mouth, can you imagine! Oh! The taste!
We lost him to cancer when I was just knee high. His memory thankfully is still fresh in my mind. Conversely, his image flashes in my mind like a framed painting; young man standing tall in his white dothi and plaid shirt, both hands busy with totes brimming with goodies, like ellunda,achappam ,upperi etc. His smile was the brightest growing ear to ear spotting us running to him when he visited. He adored and spoiled us and we loved him back with equal strength. I tell you, it amazes me even today how, in a male dominated society he was such a gentleman helping granny in the kitchen and being so adorable all at once.
My mom says grandpa made payasam, whenever it took his fancy. He never bothered to have a reason to celebrate (which is generally when payasam is made). My father takes this cue and does the same these days. I encourage you to do the same.
During my vacation in Kerala we cooked some together, reminiscing about Valiyachen and had a pleasant time. Whilst my children were making their childhood memories I refreshed some of mine!
I agree there is no need for a reason to make payasam but this post coincides with my sister and her daughter’s birthday. Therefore I take this opportunity to wish them both all the love and happiness. Chechi (as my sister calls me) is sharing this payasam with you all to celebrate my lil sister.
On a different note, there was a big wildfire in Boulder 2 days back. Some of you might have seen it on tv.Many families lost their houses though almost everyone is safe.About 3,500 acres is burned,8 people are missing and 90 structures are charred. All good thoughts and wishes to those who are affected and the firefighters who worked continuously for 2 days.
Ingredients:
Aval/Poha/Rice flakes-100g/1cup
Jaggery/Sarkkara- 200g/1 1/2 cup(1 medium sized ball)
Ghee-1 Tbsp+1 Tbsp
Coconut milk(first pressed milk)-From one med size coconut
Coconut milk(second pressed milk)-From one med size coconut(~4 cups)
Cumin/jeera powder-1 tsp
Cardamom powder-1/4 tsp
Dry Ginger powder-1 tsp
For Seasoning:
Cashews-2 Tbsp
raisins-2 Tbsp
Method:
1.Heat ghee and fry the aval till it turns golden brown by stirring continuously.
2.Melt jaggery after adding 2-3 Tbsp of water and sieve it n another pan.
3.Keep a thick bottom pan and pour the melted jaggery into it. Once it is heated up, add the fried aval and stir it continuously for about 20-25 minutes. Add a little more ghee in between.This is to combine aval and jaggery well.
4.Add the second pressed milk and cook well, stir continuously.This may take about 5-6 minutes.The consistency should be sightly on the watery side. Otherwise it gets thicker after you add the first pressed milk and the spices.
5.Meanwhile mix together the first pressed milk and all the spices without any lumps.
6.Switch off the heat and add the coconut milk mixture and mix well.
7.Fry the cashews and raisins in ghee and add into the payasam.
Notes:
1.We used the Brown aval, but you could use the white one too,but use the thicker one.
2.You could replace a part of the coconut milk with the regular milk.
3.If you have never made fresh coconut milk, this note is for you :-).You have to squeeze so hard to take out the fresh first pressed coconut milk without adding any water. Once you are done with this, add a few spoons of warm water and grind it in a mixer or blender and press out the second coconut milk through a sieve.
Contributor: Namitha
Monday, August 23, 2010
Boli with Paalpayasam to wish you all a Happy Onam !!
Happy Onam to you!! This day brings back good old memories and my tongue tingles with the taste of good food. It takes me to the fastest swing my late Grandfather made for us children. It reminds me how we pestered him until the swing was made. How, being the eldest amongst my cousins I decided who gets to swing the swing first. Those were the days.
Onam meant family reunion. Cousins from all over the state and country made it to our little town where my grandparent lived. I next door. The time other than summer vacation I met my cousins. We exchanged secrets, played hide and seek and hopping and skipping. Onam morning we headed out at dawn to pick flowers and make "athappokkalam" the flower carpet The front yard would be embellished so to speak. I don't see those flowers anymore in our neighborhood. Those days are past. The days of "thumbapoovu"( white beautiful small flowers)"mukkutti"(yellow small ones) "onappovu"(lilac with big petals). However, the memories are etched in me to never go away.
It's a day of abundance, color, food and and merry making in my small town. I hope to spread that cheer to you.
It has been ages since we had celebrated Onam with all the family members and I miss that a lot.But still I make sure that my small family gets a miniature version of it, every year.This time I decided to make this special dessert which goes perfectly well with paalpayasam, Boli, which is usually served in marriage feasts/sadya.
Boli/Holige/Obbattu/Bobatlu/Puran poli is all the same, Boli being the name of this dessert in Tamilnadu and Kerala.
Ingredients:
Channa dal/kadalapparippu- 1 cup
Sugar- 1 cup
Ghee/clarified butter- 2-3 Tbsp
Nutmeg powder- 1/8 tsp
Cardamom powder- 1/2 tsp
All purpose flour/Maida- 1 cup
Yellow food color- a few drops
Salt
Gingely Oil- 2 Tbsp
Rice flour- enough to roll the dough
Method:
1.Pressure cook the channa daal with a pinch of salt.
Knead the dough with salt and food color to a smooth dough. (the dough should be looser than the poori dough.)Bring together the dough to form a big disc, and pour the gingely oil on the top of it so that the dough is completely covered in the oil.Keep it aside for at lest half an hour.
2.Drain any excess water from the cooked daal.
3.Heat a tablespoon of ghee in a nonstick pan. Saute the cooked daal with sugar until all the water gets absorbed.
4.Now add the nutmeg and cardamom powders into this and mix well.Switch off the heat and let it cool.
5.Grind this mixture in a mixer grinder without adding any water to a smooth paste.
6.Make lime sized balls out of it.
7.Take a small portion of the dough, say gooseberry sized, and press it on the palm to get a small poori and keep the daal ball in it and cover it up.Just like you would do to make parathas.
8.Now roll it carefully on a floured surface. It's best to use rice flour for flouring.
9.Cook this on low heat on a tawa until both sides are cooked.
10. Do not overcook or let the sides brown.While turning the sides brush a little ghee on both sides.
11.Seve with paalpayasam or serve as it is.
Notes:
1.This recipe gives you around 15 boli.
2.You could also add 1 tablespoon of gingely oil in the ghee and knead it all together and cover up the dough before you roll them out. But I have found that this method is more easier.
3.Check here for the paalpayasam recipe, which I posted a couple of weeks back.
Here is the picture of an "athappokkalam" which was taken during the Onam celebrations in Hyderabad a few years back, to wish you all a Happy and Proseperous Onam !!!
Contributor: Namitha
Onam meant family reunion. Cousins from all over the state and country made it to our little town where my grandparent lived. I next door. The time other than summer vacation I met my cousins. We exchanged secrets, played hide and seek and hopping and skipping. Onam morning we headed out at dawn to pick flowers and make "athappokkalam" the flower carpet The front yard would be embellished so to speak. I don't see those flowers anymore in our neighborhood. Those days are past. The days of "thumbapoovu"( white beautiful small flowers)"mukkutti"(yellow small ones) "onappovu"(lilac with big petals). However, the memories are etched in me to never go away.
It's a day of abundance, color, food and and merry making in my small town. I hope to spread that cheer to you.
It has been ages since we had celebrated Onam with all the family members and I miss that a lot.But still I make sure that my small family gets a miniature version of it, every year.This time I decided to make this special dessert which goes perfectly well with paalpayasam, Boli, which is usually served in marriage feasts/sadya.
Boli/Holige/Obbattu/Bobatlu/Puran poli is all the same, Boli being the name of this dessert in Tamilnadu and Kerala.
Ingredients:
Channa dal/kadalapparippu- 1 cup
Sugar- 1 cup
Ghee/clarified butter- 2-3 Tbsp
Nutmeg powder- 1/8 tsp
Cardamom powder- 1/2 tsp
All purpose flour/Maida- 1 cup
Yellow food color- a few drops
Salt
Gingely Oil- 2 Tbsp
Rice flour- enough to roll the dough
Method:
1.Pressure cook the channa daal with a pinch of salt.
Knead the dough with salt and food color to a smooth dough. (the dough should be looser than the poori dough.)Bring together the dough to form a big disc, and pour the gingely oil on the top of it so that the dough is completely covered in the oil.Keep it aside for at lest half an hour.
2.Drain any excess water from the cooked daal.
3.Heat a tablespoon of ghee in a nonstick pan. Saute the cooked daal with sugar until all the water gets absorbed.
4.Now add the nutmeg and cardamom powders into this and mix well.Switch off the heat and let it cool.
5.Grind this mixture in a mixer grinder without adding any water to a smooth paste.
6.Make lime sized balls out of it.
7.Take a small portion of the dough, say gooseberry sized, and press it on the palm to get a small poori and keep the daal ball in it and cover it up.Just like you would do to make parathas.
8.Now roll it carefully on a floured surface. It's best to use rice flour for flouring.
9.Cook this on low heat on a tawa until both sides are cooked.
10. Do not overcook or let the sides brown.While turning the sides brush a little ghee on both sides.
11.Seve with paalpayasam or serve as it is.
Notes:
1.This recipe gives you around 15 boli.
2.You could also add 1 tablespoon of gingely oil in the ghee and knead it all together and cover up the dough before you roll them out. But I have found that this method is more easier.
3.Check here for the paalpayasam recipe, which I posted a couple of weeks back.
Here is the picture of an "athappokkalam" which was taken during the Onam celebrations in Hyderabad a few years back, to wish you all a Happy and Proseperous Onam !!!
Contributor: Namitha
Tuesday, July 27, 2010
Paal Payasam/Rice Kheer to say "Happy B'day Sunitha" !
Dear Sunitha,
I wish for you to have people to love, people in your life who will care about you as much as I do. Happy birthday dear !
Dear Readers,
I wanted to make something special for Sunitha to wish her on her birthday and to let her know how special she is to me .So here is her favorite payasam and I would love to share this virtual treat with her and also with you all. I hope you all will join me in wishing her a very happy Birthday.
Everyone in my family likes pal payasam and I'm sure you will also love it. I am giving you the easiest and simple pressure cooker method and the original method.Believe me, both tastes the same. But it is all up to you, whether to follow the contemporary or authentic approach:-)
Ingredients:
Red Rice (unakkalari) - 1/2 Cup
Milk (whole milk)- 5 Cups
Sugar- 1 Cup
Ghee (optional)- 2 tsp
Method:
In pressure cooker:
1.Clean the rice by rubbing it on a cloth.If you are a cleanliness freak, wash the rice (quickly, don't soak it even for a minute!) and dry it completely before making payasam.
2.Throw in everything together in a cooker and let it boil, without the weight on.
3.When the steam starts coming keep the weight on and reduce the heat to medium low/simmer.
4.Let it sit on this heat for about 40 minutes.(no single whistle during this time)
5.Switch off the heat and let it sit for at least 2 hours before opening and transferring the payasam to serving dish.The more you keep the more pink color you will get.
On Stove Top:
1.Clean the rice as I have explained above.
2.Heat the ghee in a thick bottom pan and trow in the rice to saute for 4-5 minutes on medium heat.
3.Add 3 cups of milk and 1 cup of water and let it boil.
4.Once the milk starts boiling reduce the heat and let the rice cook well, but not mushy.This takes about 30-40 minutes depending on the variety of rice you use.
5.When the water is almost absorbed, add the sugar and keep stirring till you get a clear path behind the spatula you use to stir.This takes about 15 minutes on medium low heat.The more the time the more tastier it will get .(Then you should keep it on medium low heat )
6.Pour the remaining milk slowly after keeping the heat on medium high and let it boil after each addition.
7..If you want to have more watery consistency then you may add more milk.
Notes:
1. The authentic recipe doesn't call for any cardamom, cashews or raisins.But feel free to use it.
2.You could replace the red rice with Basmati/Sona Masoori/Long Grain rice varieties.But you will not get the dark pink color.
3.After preparing the payasam gets thicker once it cools down. You could adjust the consistency at any time by adding boiled milk into the payasam.
I wish for you to have people to love, people in your life who will care about you as much as I do. Happy birthday dear !
Dear Readers,
I wanted to make something special for Sunitha to wish her on her birthday and to let her know how special she is to me .So here is her favorite payasam and I would love to share this virtual treat with her and also with you all. I hope you all will join me in wishing her a very happy Birthday.
Everyone in my family likes pal payasam and I'm sure you will also love it. I am giving you the easiest and simple pressure cooker method and the original method.Believe me, both tastes the same. But it is all up to you, whether to follow the contemporary or authentic approach:-)
Ingredients:
Red Rice (unakkalari) - 1/2 Cup
Milk (whole milk)- 5 Cups
Sugar- 1 Cup
Ghee (optional)- 2 tsp
Method:
In pressure cooker:
1.Clean the rice by rubbing it on a cloth.If you are a cleanliness freak, wash the rice (quickly, don't soak it even for a minute!) and dry it completely before making payasam.
2.Throw in everything together in a cooker and let it boil, without the weight on.
3.When the steam starts coming keep the weight on and reduce the heat to medium low/simmer.
4.Let it sit on this heat for about 40 minutes.(no single whistle during this time)
5.Switch off the heat and let it sit for at least 2 hours before opening and transferring the payasam to serving dish.The more you keep the more pink color you will get.
On Stove Top:
1.Clean the rice as I have explained above.
2.Heat the ghee in a thick bottom pan and trow in the rice to saute for 4-5 minutes on medium heat.
3.Add 3 cups of milk and 1 cup of water and let it boil.
4.Once the milk starts boiling reduce the heat and let the rice cook well, but not mushy.This takes about 30-40 minutes depending on the variety of rice you use.
5.When the water is almost absorbed, add the sugar and keep stirring till you get a clear path behind the spatula you use to stir.This takes about 15 minutes on medium low heat.The more the time the more tastier it will get .(Then you should keep it on medium low heat )
6.Pour the remaining milk slowly after keeping the heat on medium high and let it boil after each addition.
7..If you want to have more watery consistency then you may add more milk.
Notes:
1. The authentic recipe doesn't call for any cardamom, cashews or raisins.But feel free to use it.
2.You could replace the red rice with Basmati/Sona Masoori/Long Grain rice varieties.But you will not get the dark pink color.
3.After preparing the payasam gets thicker once it cools down. You could adjust the consistency at any time by adding boiled milk into the payasam.
Friday, May 14, 2010
Rasam
Rasam can be made in several ways. If you travel to Kerala and eat at a local restaurant your table will always have two or three white jugs filled with rasam, butter milk and another with spiced, warm buttermilk. These come on all table in spite of a sambar or dhal curry. I always like the rasam they serve which is watery, tangy and spicy. I can drink it as it is reminding me of a clear thin soup. Today, I am sharing this recipe with some tricks shared by a Tamil friend of mine. She encouraged me to just bring the rasam to boiling point and never over boiling. I have to agree with her that the taste of the rasam when just brought to boiling point is just right for my taste rather than when its is let to boil for a long time. I know there will be difference of opinion on this but I like my rasam the best this way. Again, this is spicy, tangy and lip smacking.
Ingredients:
Tomato (on the vine kind) - 2 medium
Shallots chopped - 1 Tbspn
Garlic - 6-8 cloves (plump)
Curry Leaves - 1 spring
Dry red chilies - 5
Green chilies - 2 (optional)Jeera - 1/4 tspn
Mustard - 1/2 tspn
Asafoetida - 1/4 tspn
Methi powder - 1/4 tspn
Turmeric - 1/2 tspn
Coriander Powder - 1/2 tspn
Pepper powder - 1 tspn
Marble size tamarind
Water - 5 cups
Salt - 1 1/2 tspn table salt (Please use your judgment when adding salt)
Oil - 1 Tbspn
Method:
1. Crush the chopped tomatoes with your hand or a spoon. This can be coarse not a paste
2. Soak the tamarind in about a cup of water
3. Heat oil in a pan and add mustard and jeera
4. Once the mustard splutters add shallots, green chilies, red chilies and curry leaves and saute
5. When your onions are translucent add the garlic and saute
6. Follow up with all the powders and saute adding the tomato without burning the powders
7. Stir for a minute and add 4 cups of water
8. Mix the tamarind water with your hand making sure you have extracted the tamarind and its mixed in the water
9. Bring the whole mixture to a boil add about a handful of chopped coriander leaves.
Notes:
1. The taste as I have mentioned is when you just bring the rasam to a boil and not over do it.
Contributor: Sunitha
Ingredients:
Tomato (on the vine kind) - 2 medium
Shallots chopped - 1 Tbspn
Garlic - 6-8 cloves (plump)
Curry Leaves - 1 spring
Dry red chilies - 5
Green chilies - 2 (optional)Jeera - 1/4 tspn
Mustard - 1/2 tspn
Asafoetida - 1/4 tspn
Methi powder - 1/4 tspn
Turmeric - 1/2 tspn
Coriander Powder - 1/2 tspn
Pepper powder - 1 tspn
Marble size tamarind
Water - 5 cups
Salt - 1 1/2 tspn table salt (Please use your judgment when adding salt)
Oil - 1 Tbspn
Method:
1. Crush the chopped tomatoes with your hand or a spoon. This can be coarse not a paste
2. Soak the tamarind in about a cup of water
3. Heat oil in a pan and add mustard and jeera
4. Once the mustard splutters add shallots, green chilies, red chilies and curry leaves and saute
5. When your onions are translucent add the garlic and saute
6. Follow up with all the powders and saute adding the tomato without burning the powders
7. Stir for a minute and add 4 cups of water
8. Mix the tamarind water with your hand making sure you have extracted the tamarind and its mixed in the water
9. Bring the whole mixture to a boil add about a handful of chopped coriander leaves.
Notes:
1. The taste as I have mentioned is when you just bring the rasam to a boil and not over do it.
Contributor: Sunitha
Thursday, May 13, 2010
Mampazha Pachadi/ Mango in mustard-coconut gravy
One more mango recipe, from my drafts. I love this sweet and savory pachadi, and the recipe is from my mom in law. During the mango season we serve this dish for our sadya (feast) as well. There isn't much else going on but the weather which is most bizarre these days. It snowed yesterday and foiled my plans of photographing some yummies yesterday. I am sitting with my fingers crossed for bluer skies and melting snow. Hoping you have great weather and fine time today!
Ingredients:
Ripe Mango- 1
Green chilles- 1 or 2
Turmeric Powder- a pinch
Grated coconut- 3 Tbsp
Cumin seeds- 1/3 tsp
Mustard seeds- 1/2 tsp
Grated jaggery- 1 Tbsp/ to your taste
Yogurt- 1/4 cup
For seasoning:
Coconut oil- 2 tsp
Mustard seeds- 1/4 tsp
Red chillies- 2
Curry leaves- a sprig
Method:
1.Peel off the skin and cut the mango into big pieces.You could add the seed too into the pachadi.
2.Cook the mango along with enough water,green chillies,turmeric and salt.When it is almost cooked add the jaggery and cook for another 5 minutes.Mash them well.
3.Grind together the coconut and cumin to a fine paste with as little water as possible.
4.Grind the mustard seeds coarsely, preferably using a mortar and pestle.
5.Heat the oil in a pan.Splutter the mustard seeds and saute the red chillies and curry leaves,coarsely ground mustard seeds, then the ground coconut paste.Saute till all the water is absorbed.
6.Spoon out this into the mango mixture and cook for 3-4 minutes, switch off the heat.
7.Blend the yogurt with a spoon and add it to the mango coconut mix and mix well.Serve with rice and other side dishes.
Notes;
1.Normally in Kerala we use the local variety called "nattumanga" for preparations like this and the mango has its own specific flavor.You won't be able to replicate it with store bought mangoes ,but when you have no other choice like me, you could try this.
2.If you are using the above mentioned mango, then just peel off the skin using your hands and add the skin and the seed that has flesh on it for making pachadi/ pulissery.
3.You could add sugar instead of jaggery if you do not have jaggery, but the flavor from the jaggery makes this pachadi perfect .
Contributor: Namitha
Ingredients:
Ripe Mango- 1
Green chilles- 1 or 2
Turmeric Powder- a pinch
Grated coconut- 3 Tbsp
Cumin seeds- 1/3 tsp
Mustard seeds- 1/2 tsp
Grated jaggery- 1 Tbsp/ to your taste
Yogurt- 1/4 cup
For seasoning:
Coconut oil- 2 tsp
Mustard seeds- 1/4 tsp
Red chillies- 2
Curry leaves- a sprig
Method:
1.Peel off the skin and cut the mango into big pieces.You could add the seed too into the pachadi.
2.Cook the mango along with enough water,green chillies,turmeric and salt.When it is almost cooked add the jaggery and cook for another 5 minutes.Mash them well.
3.Grind together the coconut and cumin to a fine paste with as little water as possible.
4.Grind the mustard seeds coarsely, preferably using a mortar and pestle.
5.Heat the oil in a pan.Splutter the mustard seeds and saute the red chillies and curry leaves,coarsely ground mustard seeds, then the ground coconut paste.Saute till all the water is absorbed.
6.Spoon out this into the mango mixture and cook for 3-4 minutes, switch off the heat.
7.Blend the yogurt with a spoon and add it to the mango coconut mix and mix well.Serve with rice and other side dishes.
Notes;
1.Normally in Kerala we use the local variety called "nattumanga" for preparations like this and the mango has its own specific flavor.You won't be able to replicate it with store bought mangoes ,but when you have no other choice like me, you could try this.
2.If you are using the above mentioned mango, then just peel off the skin using your hands and add the skin and the seed that has flesh on it for making pachadi/ pulissery.
3.You could add sugar instead of jaggery if you do not have jaggery, but the flavor from the jaggery makes this pachadi perfect .
Contributor: Namitha
Friday, April 30, 2010
Achinga Payar Mezhukkupuratti / Yard long Bean stir fried with Thai Chili
Famously know as the yard long bean these are actually only about 1/2 a yard long. From the cowpea family this is quite common and universally liked in Kerala. I think we accept it more as our own. Even when we hesitate to add green beans to some of the traditional preparations, yard long bean or snake bean or Chinese long bean is considered more 'apna.' (hindi word to express a possessive own).
Like we treat most vegetables in our cuisine we sauteed this beans. It's safe to say it's universally preferred. The only flavors we give this dish comes from the coconut oil, coconut pieces and sometimes onions. The difference of chilis used either green or dry red chili also alters the flavor slightly. I made some this morning in the most simple way and I we will elaborate on a few more ways of sauteing this vegetable in later posts. Hope you enjoy this simple dish. Have a fantastic weekend with the weather ever so beautiful outside.
Ingredients:
Beans - 1/2 a bunch (about 30)
Thai chili - 6 nos
Oil - 2 Tbspn
Salt - to taste
Method:
1. Snap the beans to small pieces and split the chilies at the ends
2. Heat oil in a pan add the beans stirring intermittently on medium heat saute the beans
3. When half done add salt to taste and stir
4. Cook till done and serve with rice and curry
Contributor: Sunitha
Beans - 1/2 a bunch (about 30)
Thai chili - 6 nos
Oil - 2 Tbspn
Salt - to taste
Method:
1. Snap the beans to small pieces and split the chilies at the ends
2. Heat oil in a pan add the beans stirring intermittently on medium heat saute the beans
3. When half done add salt to taste and stir
4. Cook till done and serve with rice and curry
Tuesday, April 27, 2010
Mampazha Pulissery/Mango in yogurt coconut gravy
Mangoes conjure images of a sultry afternoon in India and in the same vein rushes in the image of juicy ambrosial mangoes. In India, the first mangoes of the season appearing in markets are usually from Kerala. When most states harvest mangoes around June March and April is when the fruits are ripe in Kerala. This is important to mention here because these months also mark the end of an academic year. Now you see where I am going with this? Well, summer holidays rolls in and so does the season of mangoes. When you put the two together it all locks up and pleasant childhood memories resurface. Playing with siblings and cousins in our grandparents home, stoning down mangoes from the tree, walking through the yard picking kanni manga etc were all pass times greatly enjoyed. Lunch time comes and we would be fed some savory dishes made out of mango and when I look back realize mangoes are indeed a integral part of our culture. With an abundance of it in our state I am not in any doubt as to how someone might have found a way to make a savory dish out of it. All kinds of things like pickling mangoes when they are raw, drying and powdering them, when ripe drying and eating it as a candy or making a thick shake and drinking it up and finally a savory dish to go with our staple diet rice. Without further ado just want to say mangoes are special as much as they are tasty. I hope you enjoy this delicious dish and let me know what you think. You have a nice day.
Ingredients:
Ripe Mango- 1
Yogurt- 1 Cup
Coconut grated - 3 Tbsp
Cumin seeds - 1/4 tsp
Green chillies- 2
Red chilli powder- a pinch
Turmeric powder- 1/4 tsp
Salt
For seasoning:
Mustard seeds- 1/4 tsp
Fenugrek seeds- 1/4 tsp
Red chillies- 2
Curry leaves -a sprig
Method:
1.Peel and cube the mango and cook them in enough water to immerse them completely after adding turmeric,green chillies,red chilli powder and salt.Cook for 10-12 minutes.
2.Grind the coconut and cumin seeds together to a fine paste.
3.Mix this paste in the cooked mango mix and cook covered for another 3-4 minutes.
4.Meanwhile blend the curd or yogurt using a whisk or hand mixer.
5.Add this into the mixture slowly while stirring with one hand.Adjust the consistency using water.
6.Stir continuously,and when you see the steam starts coming switch off the heat and pour into the serving dish.(This shouldn't take more than 3-4 minutes.If you keep longer it will get curdled)
7.Heat oil in a pan and do the seasoning.(when mustard seeds splutter, add fenugreek seeds, wait for that to splutter and reduce the heat, add red chillies and curry leaves)
8.Pour this seasoning over the pulissery and serve with Rice.
Contributor: Namitha
Ingredients:
Ripe Mango- 1
Yogurt- 1 Cup
Coconut grated - 3 Tbsp
Cumin seeds - 1/4 tsp
Green chillies- 2
Red chilli powder- a pinch
Turmeric powder- 1/4 tsp
Salt
For seasoning:
Mustard seeds- 1/4 tsp
Fenugrek seeds- 1/4 tsp
Red chillies- 2
Curry leaves -a sprig
Method:
1.Peel and cube the mango and cook them in enough water to immerse them completely after adding turmeric,green chillies,red chilli powder and salt.Cook for 10-12 minutes.
2.Grind the coconut and cumin seeds together to a fine paste.
3.Mix this paste in the cooked mango mix and cook covered for another 3-4 minutes.
4.Meanwhile blend the curd or yogurt using a whisk or hand mixer.
5.Add this into the mixture slowly while stirring with one hand.Adjust the consistency using water.
6.Stir continuously,and when you see the steam starts coming switch off the heat and pour into the serving dish.(This shouldn't take more than 3-4 minutes.If you keep longer it will get curdled)
7.Heat oil in a pan and do the seasoning.(when mustard seeds splutter, add fenugreek seeds, wait for that to splutter and reduce the heat, add red chillies and curry leaves)
8.Pour this seasoning over the pulissery and serve with Rice.
Contributor: Namitha
Wednesday, April 21, 2010
Bittergourd/Pavakka Kichadi
I always get confused between kichadi and pachadi. The only difference I could find is that, for kichadi, you have to fry the veggies and for pachadi, you have to cook them adding water. If any of you know other reasons for calling them by different names do let us know. These are all simple dishes that goes on our tables everyday and since we have been on a effort to cover exhaustive everyday meals at home here is another one.
Ingredients:
Bitter Gourd- 1
Green chillies- 1 or 2
Coconut Grated- 3Tbsp
Cumin seeds- 1/4 tsp
Mustard seeds- 1/4 tsp
Yogurt- 1/4 cup
Oil-for frying
For seasoning:
Coconut oil- 1Tbsp
Mustard seeds- 1/4 tsp
Red chillies -2
Curry leaves- a sprig
Method:
1.Chop the bittergourd and green chillies thin and fine.
2.Heat oil for frying and fry the bitter gourd and chillies till they become crisp, but not overdone.Keep this aside
3.Grind the coconut and cumin together to a fine paste.Crush the mustard seeds.
4.Heat oil in a pan and do the seasoning.Add the coconut mixture and crushed mustards and saute till all the water is absorbed.
5.Take the fried bittergourd in a mixing bowl and crush them a bit.To this add the sauteed coconut mix and yogurt and mix well.
Notes:
I used Japanese Bitter melon for this. As I have mentioned in the Bitter gourd fry post, it's less bitter than the dark green variety.There were many requests for a picture of that and here it is :-)
Ingredients:
Bitter Gourd- 1
Green chillies- 1 or 2
Coconut Grated- 3Tbsp
Cumin seeds- 1/4 tsp
Mustard seeds- 1/4 tsp
Yogurt- 1/4 cup
Oil-for frying
For seasoning:
Coconut oil- 1Tbsp
Mustard seeds- 1/4 tsp
Red chillies -2
Curry leaves- a sprig
Method:
1.Chop the bittergourd and green chillies thin and fine.
2.Heat oil for frying and fry the bitter gourd and chillies till they become crisp, but not overdone.Keep this aside
3.Grind the coconut and cumin together to a fine paste.Crush the mustard seeds.
4.Heat oil in a pan and do the seasoning.Add the coconut mixture and crushed mustards and saute till all the water is absorbed.
5.Take the fried bittergourd in a mixing bowl and crush them a bit.To this add the sauteed coconut mix and yogurt and mix well.
Notes:
I used Japanese Bitter melon for this. As I have mentioned in the Bitter gourd fry post, it's less bitter than the dark green variety.There were many requests for a picture of that and here it is :-)
Tuesday, April 20, 2010
Ari Payasam/Rice kheer with Brown Sugar
I have never made ari payasam before. Last week during one of my conversation with Nami about sadya the topic of payasam came about, You know what a lot of talk about food can do. Craving. Yes, big time. She had not posted her delicious payasam at that time so I had her on the phone and insisted she help me through the process. She did and it came out quite well. I am definitely happy to have been part of the whole Vishu deal this year. I used brown sugar instead of jaggery hence the different color. However, the taste was quite close. Either ways, if you feel like having some payasam and don't have all the traditional ingredients please feel free to try this recipe.
Ingredients:
Basmati Rice -1/2 cup
Brown Sugar-1/3 cup/to your liking
Jeera(cumin) powder- 1/8 tsp
Cardamom powder- 2
Coconut Milk(canned)- 3/4 + 1/4 cup
Ghee (Clarified Butter)- 1 1/2 Tbsp
Method:
1.It's the same like we have explained here, except that you need to cook only rice for this recipe.
2.Once the rice is cooked add the ghee and the brown sugar and stir continuously till you get the one thread consistency. I found that brown sugar takes less time compared to jaggery.
3.Then add the diluted coconut milk (add 3/4 cup and 1 1/2 cup water to get this) while keeping on high heat and stirring and let the mixture boil well.
4.Switch off the heat and add the coconut milk with spice powders mixed and mix well.
5.Fry the cashews and raisins in ghee and garnish.
Contributor: Sunitha
Basmati Rice -1/2 cup
Brown Sugar-1/3 cup/to your liking
Jeera(cumin) powder- 1/8 tsp
Cardamom powder- 2
Coconut Milk(canned)- 3/4 + 1/4 cup
Ghee (Clarified Butter)- 1 1/2 Tbsp
Method:
1.It's the same like we have explained here, except that you need to cook only rice for this recipe.
2.Once the rice is cooked add the ghee and the brown sugar and stir continuously till you get the one thread consistency. I found that brown sugar takes less time compared to jaggery.
3.Then add the diluted coconut milk (add 3/4 cup and 1 1/2 cup water to get this) while keeping on high heat and stirring and let the mixture boil well.
4.Switch off the heat and add the coconut milk with spice powders mixed and mix well.
5.Fry the cashews and raisins in ghee and garnish.
Contributor: Sunitha
Friday, April 16, 2010
Rice &Greengram Payasam
Hello there! We hope you all had a blessed Vishu. It was kind of you to leave your good wishes and as always I enjoyed reading them all. Today I am sharing the recipe for payasam (a dessert) which is served in Sadyas. I was confused and undecided about which payasam to make this Vishu. If I ask for suggestions to my husband and kids I will have as many different requests. You will agree in this scenario it's best to make something everyone enjoys, as well as memorable of some great Vishus celebrated with family back home (India).
When it comes to payasam my father is the guru. He is a master at it and makes various kinds. Recently, for a family function all the men decided to get together and under his guidance make payasam, for a party of around 400. I mean, my dad is no Chef. His profession was with the education board and at this age to take up a challenge like this? I am sure my mom was anxious and fretted till the whole thing was over but from the reviews I have heard it was a success. When I talk about payasam and discuss recipe with my dad and sister they are all information about how to go about it. I am not as good as my dad but the recipe you can believe is coming from the right hands. Tried and tested a million times you will not be disappointed. Enjoy a sweet treat and wish you have a pleasant weekend.
Ingredients:
Rice (preferably Red)- 2/3 cup
Moongdaal/cherupayar parippu (dry roasted)- 1/3 cup
Coconut Milk(canned)- 1 cup+ 1/4 cup (see the notes if you are using fresh coconut milk)
Jaggery (melted)- 2cups/to your taste
Ghee- 2 Tbsp+ 1Tbsp
Cardamom powder- 1/4 tsp
Cumin Powder- 1/2 tsp
Ginger Powder- 1 tsp
Raisins- 1tbsp
Cashews(raw)- 2 Tbsp
Coconut slices(preferably copra)- 2 Tbsp
Method:
1.Dry roast the moong daal till it turns slight golden brown and let it cool by spreading on a paper.
2.Wash and drain the rice and keep aside.
3.In a thick bottom pan cook the roasted daal after adding 3-4 cups water.Once it starts boiling, reduce the heat and allow to cook till it is half done. This took me about 11 minutes.The time varies depending on how much you have roasted it.
4.Now add the rice and boil again .Reduce the heat and let it cook completely.
5.The trick is to get both the daal and rice done at the end, without overcooking any.
6.This took me around 16-17 minutes.Stir carefully in between. If you think water is less add a little more and boil before reducing the heat.
7.The water should be a little bit on the higher side, compared to cooking rice for fried rice or for lunch.
8.Meanwhile keep the coconut milk ready.If you are using canned one, take 1 cup and add 2 cups of water in it and mix well.
9.In the remaining 1/4 cup coconut milk add the spice powders and mix well, so that there won't be any lumps.
10.Once the daal and rice is cooked add 2Tbsp of ghee and melted jaggery into it and stir well.
11.Once it starts boiling the mixture will start splattering, so be careful, and don't forget to reduce the heat while stirring continuously.
12.You have to continue stirring till it gets one thread consistency.
13.At this point slowly add the coconut milk water mixture and continue stirring. Now you could keep the heat at maximum.
14.One it boils well, say 3-4 minutes switch off the heat.
15.Add the coconut milk-spice mixture ad mix well.
16.Heat 1 Tbsp ghee in a frying pan and fry cashews, raisins and coconut slices, one by one, till they turn golden brown and garnish the payasam.
Notes:
If you are using fresh coconut milk, first you have to add the 3rd pressed milk followed by 2nd milk.Use the first pressed milk (without any water)for mixing the spice powders.
Contributor: Namitha
When it comes to payasam my father is the guru. He is a master at it and makes various kinds. Recently, for a family function all the men decided to get together and under his guidance make payasam, for a party of around 400. I mean, my dad is no Chef. His profession was with the education board and at this age to take up a challenge like this? I am sure my mom was anxious and fretted till the whole thing was over but from the reviews I have heard it was a success. When I talk about payasam and discuss recipe with my dad and sister they are all information about how to go about it. I am not as good as my dad but the recipe you can believe is coming from the right hands. Tried and tested a million times you will not be disappointed. Enjoy a sweet treat and wish you have a pleasant weekend.
Ingredients:
Rice (preferably Red)- 2/3 cup
Moongdaal/cherupayar parippu (dry roasted)- 1/3 cup
Coconut Milk(canned)- 1 cup+ 1/4 cup (see the notes if you are using fresh coconut milk)
Jaggery (melted)- 2cups/to your taste
Ghee- 2 Tbsp+ 1Tbsp
Cardamom powder- 1/4 tsp
Cumin Powder- 1/2 tsp
Ginger Powder- 1 tsp
Raisins- 1tbsp
Cashews(raw)- 2 Tbsp
Coconut slices(preferably copra)- 2 Tbsp
Method:
1.Dry roast the moong daal till it turns slight golden brown and let it cool by spreading on a paper.
2.Wash and drain the rice and keep aside.
3.In a thick bottom pan cook the roasted daal after adding 3-4 cups water.Once it starts boiling, reduce the heat and allow to cook till it is half done. This took me about 11 minutes.The time varies depending on how much you have roasted it.
4.Now add the rice and boil again .Reduce the heat and let it cook completely.
5.The trick is to get both the daal and rice done at the end, without overcooking any.
6.This took me around 16-17 minutes.Stir carefully in between. If you think water is less add a little more and boil before reducing the heat.
7.The water should be a little bit on the higher side, compared to cooking rice for fried rice or for lunch.
8.Meanwhile keep the coconut milk ready.If you are using canned one, take 1 cup and add 2 cups of water in it and mix well.
9.In the remaining 1/4 cup coconut milk add the spice powders and mix well, so that there won't be any lumps.
10.Once the daal and rice is cooked add 2Tbsp of ghee and melted jaggery into it and stir well.
11.Once it starts boiling the mixture will start splattering, so be careful, and don't forget to reduce the heat while stirring continuously.
12.You have to continue stirring till it gets one thread consistency.
13.At this point slowly add the coconut milk water mixture and continue stirring. Now you could keep the heat at maximum.
14.One it boils well, say 3-4 minutes switch off the heat.
15.Add the coconut milk-spice mixture ad mix well.
16.Heat 1 Tbsp ghee in a frying pan and fry cashews, raisins and coconut slices, one by one, till they turn golden brown and garnish the payasam.
Notes:
If you are using fresh coconut milk, first you have to add the 3rd pressed milk followed by 2nd milk.Use the first pressed milk (without any water)for mixing the spice powders.
Contributor: Namitha
Thursday, April 15, 2010
Kootu Curry (Mixed vegetables in coconut)
Kootu curry is a mix of chick pea, yam and plantain in coarsely ground coconut. The main flavoring of the dish is the fried coconut. This dish is popular in North Kerala. I learned this dish from a family friendthat from Kannur. Eating at her home made me realize with finality that small changes in ingredients make huge difference. I say that because she would serve a fish curry which is with a coconut gravy and I would expect it to be like something I have already tasted. However, the minute I taste it I know I am wrong. A little jeera or a little this or that I learned gives a totally different dimension. Anyways, the crux of it is this dish may not sound very different from a sauted vegetable with coconut but once the vegetables are more of the starch protein variety and pepper and chili powder instead of green chilis come into play you have a new experience. Another of those dishes served in sadya it seems just apt to talk about it today.
Ingredients:
Black Chana - 1/2 cup
Yam - 1 cup
Grated Coconut - 1/3 cup + 1Tbspn
Chili powder - 1 tspn
Turmeric - 1/2 tspn
Jeera - 1/2 tspn
Pepper - 4 - 5 pepper corns or about 1/4 tspn or as per taste
Salt - for taste
Method:
1. Soak chana overnight or atleast 6-7 hours
2. Pressure cook with a little salt till done
3. Cook yam with turmeric, chili powder and a little salt
4. Grind coconut coarsely with jeera and pepper corns
5. Mix cooked chana, yam and the ground coconut mixture and check for taste and salt. Add pepper or salt if needed
6. Temper with 2 tspn of coconut oil, mustard, curry leaves, 1 broken red chili, curry leaves and 1 Tbspn of coconut
7. Mix well and serve with rice
Notes: You may add plantain to this dish. There is also a version of green grams and pumpkin with the same coconut mixture which I will talk about in another post.
We talked a lot about Vishu and "Vishukkani" yesterday.Here is a picture of Vishukkani for you
Contributor: Sunitha & Namitha
Black Chana - 1/2 cup
Yam - 1 cup
Grated Coconut - 1/3 cup + 1Tbspn
Chili powder - 1 tspn
Turmeric - 1/2 tspn
Jeera - 1/2 tspn
Pepper - 4 - 5 pepper corns or about 1/4 tspn or as per taste
Salt - for taste
Method:
1. Soak chana overnight or atleast 6-7 hours
2. Pressure cook with a little salt till done
3. Cook yam with turmeric, chili powder and a little salt
4. Grind coconut coarsely with jeera and pepper corns
5. Mix cooked chana, yam and the ground coconut mixture and check for taste and salt. Add pepper or salt if needed
6. Temper with 2 tspn of coconut oil, mustard, curry leaves, 1 broken red chili, curry leaves and 1 Tbspn of coconut
7. Mix well and serve with rice
Notes: You may add plantain to this dish. There is also a version of green grams and pumpkin with the same coconut mixture which I will talk about in another post.
We talked a lot about Vishu and "Vishukkani" yesterday.Here is a picture of Vishukkani for you
Contributor: Sunitha & Namitha
Wednesday, April 14, 2010
Vishu Sadya & Happy Vishu
Vishu for Malayalees mark the beginning of an astrological new year. April 14th is Vishu and celebrated all over Kerala. As part of the celebrations and belief the day starts by opening your eyes to see a resplendent pooja room(a room or space dedicated for pictures of Gods and worship). On Vishu one of the elders make it to the room eyes closed and once they have their fill of the sight he/she guides the rest of the family by cupping their hands over their eyes ensuring the groggy heads in the family make it safely to the pooja room. The belief is, by seeing abundance on the first day of a new year you attract goodness year round.
The ladies of the household delight themselves decorating the pooja room on Vishu eve. Flowers, decorative silk, gold, vegetables and grains are arranged in front of pictures of Gods. The copper lambs are scrubbed to a glowing gold and kept ready to be lit in the morning. Everything that symbolizes prosperity is arranged benevolently thanking the Gods. One of the central pieces of the decoration is the flower from the Golden shower tree, Cassia Fistula ( Konna poo in Malayalam). This flower, probably because it’s yellow, the color of sun and gold is considered auspicious. On vishu eve if you have a Golden shower tree in your yard you can be sure it will be bare of any flowers. Everyone willingly shares the flowers with their neighbors and friends. Another, interesting point I figured out from wikipedia is that the flower blooms when the "sun is in its most exalted position" With the golden colored lamps lit, gold jewelry, rich silk and beautiful yellow flowers all around, it's a vision to behold. It’s soothing, peaceful and enlivening all at once. From my knowledge gleaned from movies I have also seen mirrors kept in the room and my guess is this will be in the hope that family members will see each others smiling faces securing harmony in the bargain. After all, isn't harmony with family members sometimes the most difficult to maintain. However, the real reason for the mirror is to see once own face as "kani" (auspicious sight) which is considered good in the whole scheme of things.
I am glad I can write all about rituals and customs on a food blog and still not be digressing from the subject of the blog. Every festival or celebration is incomplete without food significant for the occassion. The same is true for Vishu. An elaborate lunch (sadya) is served on banana leaves with a multitude of savory and sweet dishes. We do use cutlery and china in Kerala but on this day do away with them all and embrace our age old custom of eating on banana leaves. It may not be easily doable for all but it's fun and exciting like you are in play. On a serious note, being in the tropical region I guess it was practical to eat on banana leaves. If you think I am justifying this custom, I am not. I am just telling you as ridiculous as it may sound to you we have fun eating on banana leaf seated on the floor. Most people grow banana trees in their backyard. If not we spend an extra rupee or two to enjoy the feast served on it.
Today it's not a new recipe that we have for you but a spread of all the food you will need to serve a sadya. Hope this repertoire, all in one place, will be helpful for you to make your own sadya this Vishu. We at Collaborative Curry wish you love, health and prosperity this Vishu and always. Wishing in Malayalam “Vishu Dina Ashamsakal”
Check here for more sadya recipes that are not listed below
Vazhakka upperi/Banana chips
Next is Sarkkaravaratti/Sweet chips
Next to the chips we keep small plantain (vazhappazham) and Pappad
Now it's time for pickles
Puli inji (ginger pickle)
Kadumanga Achar/Mango pickle
Next to these we serve pachadis, both sweet and savory
Beetroot Pachadi/Beetroot in yogurt and coconut gravy
Pineapple Pachadi
Inji pachadi
Olan is the next one
Now the dry dishes like thoran (veggies sauteed with coconut)and Mezhukkupuratti( stir fries)
Cabbage Thoran
Vazhakka Thoran
Pavakka Mezhukkupuratti/Bittergourd stir fry
Kovaikka Mezhukkupuratti
On the extreme right end you will get Aviyal, the most important dry dish.Normally people judge the quality of sadya after tasting aviyal :-)
Did you get mad waiting for the rice ? But now you have all the side dishes served in front of you.We as kids (sometimes even now) finish off the things like banana chips and sarkkaravaratti by now :-)
Once the rice is served the gravies will be served one after the other, starting with parippu curry and ghee to go with it. Remember you already have the pappad on your leaf.
Parippu Curry
Pulissery/Kaalan comes next.
Once you are done with pulissery, more rice (if you want) and Sambar will be served.
Now the last gravy will be served ,buttermilk. But some people prefer to take this part at the very end, even after taking Payasam/Kheer
Normally there will be a milk based payasam and a jaggery based payasam.Sometimes even 5-6 different types of payasam will be served.
We hope you enjoyed this virtual feast :-) HAPPY VISHU !!!
Contributors: Sunitha and Namitha
The ladies of the household delight themselves decorating the pooja room on Vishu eve. Flowers, decorative silk, gold, vegetables and grains are arranged in front of pictures of Gods. The copper lambs are scrubbed to a glowing gold and kept ready to be lit in the morning. Everything that symbolizes prosperity is arranged benevolently thanking the Gods. One of the central pieces of the decoration is the flower from the Golden shower tree, Cassia Fistula ( Konna poo in Malayalam). This flower, probably because it’s yellow, the color of sun and gold is considered auspicious. On vishu eve if you have a Golden shower tree in your yard you can be sure it will be bare of any flowers. Everyone willingly shares the flowers with their neighbors and friends. Another, interesting point I figured out from wikipedia is that the flower blooms when the "sun is in its most exalted position" With the golden colored lamps lit, gold jewelry, rich silk and beautiful yellow flowers all around, it's a vision to behold. It’s soothing, peaceful and enlivening all at once. From my knowledge gleaned from movies I have also seen mirrors kept in the room and my guess is this will be in the hope that family members will see each others smiling faces securing harmony in the bargain. After all, isn't harmony with family members sometimes the most difficult to maintain. However, the real reason for the mirror is to see once own face as "kani" (auspicious sight) which is considered good in the whole scheme of things.
I am glad I can write all about rituals and customs on a food blog and still not be digressing from the subject of the blog. Every festival or celebration is incomplete without food significant for the occassion. The same is true for Vishu. An elaborate lunch (sadya) is served on banana leaves with a multitude of savory and sweet dishes. We do use cutlery and china in Kerala but on this day do away with them all and embrace our age old custom of eating on banana leaves. It may not be easily doable for all but it's fun and exciting like you are in play. On a serious note, being in the tropical region I guess it was practical to eat on banana leaves. If you think I am justifying this custom, I am not. I am just telling you as ridiculous as it may sound to you we have fun eating on banana leaf seated on the floor. Most people grow banana trees in their backyard. If not we spend an extra rupee or two to enjoy the feast served on it.
Today it's not a new recipe that we have for you but a spread of all the food you will need to serve a sadya. Hope this repertoire, all in one place, will be helpful for you to make your own sadya this Vishu. We at Collaborative Curry wish you love, health and prosperity this Vishu and always. Wishing in Malayalam “Vishu Dina Ashamsakal”
Check here for more sadya recipes that are not listed below
Vazhakka upperi/Banana chips
Next is Sarkkaravaratti/Sweet chips
Next to the chips we keep small plantain (vazhappazham) and Pappad
Now it's time for pickles
Puli inji (ginger pickle)
Next to these we serve pachadis, both sweet and savory
Beetroot Pachadi/Beetroot in yogurt and coconut gravy
Pineapple Pachadi
Inji pachadi
Olan is the next one
Cabbage Thoran
Vazhakka Thoran
Pavakka Mezhukkupuratti/Bittergourd stir fry
Kovaikka Mezhukkupuratti
On the extreme right end you will get Aviyal, the most important dry dish.Normally people judge the quality of sadya after tasting aviyal :-)
Did you get mad waiting for the rice ? But now you have all the side dishes served in front of you.We as kids (sometimes even now) finish off the things like banana chips and sarkkaravaratti by now :-)
Once the rice is served the gravies will be served one after the other, starting with parippu curry and ghee to go with it. Remember you already have the pappad on your leaf.
Parippu Curry
Pulissery/Kaalan comes next.
Once you are done with pulissery, more rice (if you want) and Sambar will be served.
Now the last gravy will be served ,buttermilk. But some people prefer to take this part at the very end, even after taking Payasam/Kheer
Normally there will be a milk based payasam and a jaggery based payasam.Sometimes even 5-6 different types of payasam will be served.
We hope you enjoyed this virtual feast :-) HAPPY VISHU !!!
Contributors: Sunitha and Namitha
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