ERISSERY
A nutritious pumpkin and yam preparation, tastes excellent with steamed brown rice
Ingredients
Yellow pumpkin – 350 gms
Yam (Chena) – 350 gms
Red karamani seeds – 75 gms
Red chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Coconut – 1 (grated)
Coconut oil – 50 gms
Curry leaves – 2 gms
Mustard seeds – ½ tsp
Red chilli – 2 nos
Water – as required
Method
- Soak the karamani seeds in water for four hours so that it becomes tender.
- Cut the vegetables into pieces.
- Boil the soaked seeds for five minutes and add the vegetables and the spices including salt.
- Boil this mixture to a mash consistency by adding water. Add half of the grated coconut to this mash.
- Heat 1 ½ tbsp of coconut oil in a wok and add mustard seeds, curry leaves and red chillies. Fry till golden brown.
- Add some of the grated coconut to this mixture.
- Now, add the prepared mash to this. Serve hot.
Also Read: Vazhapoo Vadai
AVIAL
Potpourri of vegetables cooked along with coconut oil and yogurt
Ingredients
Yam – 300 gms
Long beans – 100 gms
White pumpkin – 300 gms
Drumstick – 100 gms
Green Chilli – 2
Curry leaves – 2 gms
Carrots – 150 gms
Karamani (Long yard beans) – 70 gms
Nendran banana – 1
Coconut – 1
Coconut oil – 10 tbsp
Salt – to taste
Turmeric powder – ½ tsp
Chilli powder – ¼ tsp
Jeera powder – 1 gm
Raw mango – 50 gms
Curd – 2 tbsp
Water – 350 ml
Method
- Cut all the vegetables into long pieces and boil them in water.
- Add ½ tsp of turmeric powder and chilli powder to the boiling vegetables.
- When the vegetables are half boiled, add cut pieces of the raw mango.
- Grind the whole coconut in a mixer and make it into a paste. Add ½ tsp of turmeric powder and ½ tsp of jeera powder to the paste.
- Add this paste to the boiled vegetables.
- Now add the coconut oil, curry leaves to the vegetables and mix well.
- Add 2 tbsp of curd in the end. Serve hot.
KOOTU CURRY
Traditional yellow curry with a spicy and sweet taste
Ingredients
Potato – 200 gms
Yam – 250 gms
Carrot – 150 gms
Nendran banana – 1
Drumstick – 100 gms
Coconut – 1
Chilli powder – ½ tsp
Pepper powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Salt – to taste
Coconut oil – 2 tbsp
Mustard seeds – 2 tsp
Moong dal – 2 tsp
Method
- Cut all the vegetables into small pieces and keep it aside.
- Take a vessel and pour 400 ml of water. Add ¼ tsp turmeric powder, ½ tsp coriander powder, ½ tsp pepper powder, ¼ tsp chilli powder, required salt and boil the vegetables in it.
- Grate the coconut and add half of it to the vegetables.
- Heat 2 tbsp of coconut oil and sauté some mustard seeds and moong dal and until it turns golden brown. Add half of the grated coconut and fry.
- Add the vegetables into the fried coconut.
- Serve with hot with brown rice.
Also Read: Pineapple Pulissery
OLAN
A traditional dish that is prepared with yellow and white pumpkins
Ingredients
Yellow pumpkin – 250 gms
White pumpkin – 250 gms
Curry leaves – 3 gms
Green chilli – 1
Karamani (optional) – 75 gms
Water – 400 ml
Coconut milk – 200 ml
Method
- Cut the yellow and white pumpkin into small square pieces.
- Boil this with green chilli and curry leaves in 400 ml of water. Also, boil the karamani and keep it aside.
- Add the boiled karamani, turmeric powder and 200 ml of thick coconut milk to the vegetables.
Also Read: Kappa Vevichathu
PARIPPU PAYASAM
A traditional sweet dish preparation
Ingredients
Moong dal – 200 gms
Jaggery – 400 gms
Ghee – 1 ½ tbsp
Coconut milk – 2 lt
Cardamom – 5
Dry ginger – 1 pinch
Cashew nut – 15 gms
Dry raisins – 15 gms
Dry coconut – 20 gms
Water – as required
Method
- Fry the moong dal in a pan till its golden brown.
- Add 1 litre of water to it and allow it to boil.
- Melt the jaggery and add to the boiling water and keep stirring this mixture till it becomes dry.
- Add 1 litre of coconut milk to this mixture and stir till it reduces to 1/4th
- Add cardamom and the dry ginger paste.
- Add 1 litre of coconut milk and cook for two minutes.
- In a separate pan, heat ghee and fry the cashew nuts and raisins. Add this to the payasam.