Cheema chakka/kadachakka/breadfruit thoran

Ingredients:

1. Cheema chakka/kadachakka/breadfruit - 1 

2. Turmeric powder - 1 tsp

3. Garam masala - 1 tsp

4. Salt to taste

5. water - 1.5 cups

To temper

1. Coconut oil  - 1 tbsp

2. Mustard seeds - 1 tsp

3. Dry red chilly - 1

4. Urad dal - 1 tsp

5. Curry leaves - 1 sprig

To grind

1. Grated coconut - 1/3 cup

2. Red chilly - 2

Method:

1.  Remove the green outer skin and the middle part of breadfruit. Then cut it to small pieces. 

2. Take a pan and add the small breadfruit pieces along with turmeric powder, salt and water. Don't add too much water as the breadfruit will become very mushy. Cover and cook till the breadfruit has become soft , for about 15 minutes, and all the water is fully absorbed.

3.  Meanwhile, coarse grind the coconut and red chilly in a mixie/blender without adding any water.

4. Then take another pan and add coconut oil to it. Once hot add the mustard seeds, urad dal and red chilly cut into pieces. When the mustard seeds splutter, add the curry leaves. Then add the ground coconut-chilly mixture to this and fry for 2 - 3 minutes.

4. Once the breadfruit pieces are cooked completely, add the tempered coconut and garam masala to it and mix well. Cook it for another one minute and switch of the flame.

Serve it as a side dish for rice!

Pazhutha Manga Pachadi

 

Ingredients

Ripe Mangoes - 10-12 (small/ nattu manga) or 3-4 (big)
Jaggery - 1.5 cups
Water - 1 cup
Turmeric powder - 2 tsp
Salt


To grind

Mustard seeds- 2 tsp
Grated Coconut  - 1.5 cup
Red Chilly - 6 or 7
Cumin seeds - 1/2 tsp

To temper

Oil - 1.5 tbsp
Mustard seeds - 1 tsp
Red chilly - 2

Grated Coconut - 3-4 tbsp
Curry leaves - 1 sprig

Method:

1. Cut the ripe mangoes into small pieces. Put these mango pieces along with the seed into a big vessel. Add one cup of water, turmeric powder and salt to it . Boil this in medium to low flame till the mangoes are soft and cooked.

 

2. Now add the jaggery to it and cook till the jaggery is fully dissolved. Cook till the water is almost fully absorbed.

3. Meanwhile grind the coconut,red chilly and cumin seeds under 'To grind' to a paste without adding too much water. Finally add the mustard seeds to this and give 2-3 pulses.

4. Next add the ground mixture to the mango and mix well. Cook for 2-3 minutes. Turn off the stove.

6. Heat a small kadai and add coconut oil to it. Once hot add mustard seeds and red chilly. When the mustard seeds splutter, add the curry leaves and grated coconut. Fry this till the grated coconut turns slightly brown. Switch off the stove and add this to the pachadi and mix well.

Serve it along with rice!

Beetroot leaf thoran/poriyal

Ingredients

1. Onion - 1 small , chopped
2. Beetroot leaves -  l bunch ( It had leaves from 3 beetroots)
3. Grated Coconut - 1/3 cup
4. Dry red chilly - 1
5. Turmeric powder - 1/4 tsp
6. Salt to taste

To temper:

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1 or 2
Curry leaves - 1 sprig or 5-6 leaves


Methods:

1. Wash and cleans the leaves along with the stem.
2. Chop it into small pieces.
3. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped onions.
4. Saute till the onions are slightly translucent.
5. Add the chopped beetroot leaves to it followed by turmeric powder, salt and little water. No need to add more water as water will ooze out from the leaves.
6.  Mix well and cook till the water is fully absorbed and the leaves are cooked.
7. Meanwhile crush the coconut and red chilly in the chopper or mixie.
8. Once the beetroot leaves are cooked completely, add these crushed coconut to it and mix well. Cook it for another minutes and switch of the flame.

Serve it as a side dish for rice!

Carrot-Beans stir fry

Ingredients

Carrot - 2 medium
Beans - 1/2 lbs
Green chilly - 2 -3, slit lengthwise
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste

Method:

1. Wash, peel and cut the carrots into small strips of about an inch. Similarly cut the beans also into small pieces of about an inch each.
2. Place the carrots and beans in a pan along with the green chillies.
3. Add half a cup of water, turmeric powder and salt to it and stir.
4. Let it cook for about 15 minutes in medium-low flames till all the water is absorbed and the veggies are fully cooked.
5. Now add coconut oil to it and stir well. Switch off the flame.

Serve with rice!

Green beans thoran/poriyal

Ingredients:

Green beans - 1 lb
Grated coconut - 1/4 cup
Dry Red chilly - 1
Turmeric powder - 1/4 tsp
Salt to taste

To temper

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig or 5-6 leaves
Dry Red chilly - 1


Method:

1. Wash the beans and cut/chop the beans into small pieces . Make sure you remove the ends of the beans.
2. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped beans.
3. Add turmeric powder, salt and around 1/2 cup water. Mix it well and close the pan. Cook it in medium-low flame for 10 -15 minutes on medium flame or till the water is fully absorbed and the beans are fully cooked.
4. Meanwhile coarse grind the coconut and red chilly in a mixie/blender without adding any water.
5. Once the beans are cooked completely, add these ground coconut to it and mix well. Cook it for another one minute and switch of the flame.

Serve it as a side dish for rice!

Brussel sprouts thoran

Ingredients -

Brussel sprouts - 1 lb or 1/2 kg
Grated Coconut - 1/4 cup
Red chilly - 1
Turmeric powder - 1/2 tsp
Salt to taste

To temper

Oil - 1 tbsp
Reg chilly - 1
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig


Method

1. Wash and clean brussel sprouts. Cut it into 4 pieces and chop it in food processor.
2. Heat oil in a pan. Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped brussel sprouts.
3. Add turmeric powder, salt and around 1/2 cup water. Mix it well and close the pan. Cook it for 10-15 minutes on medium flame or till the water is fully absorbed.
4. Meanwhile  coarsely grind the coconut and red chilly.
5. Once the brussel sprouts are cooked fully, add these coconut to it and mix well. Cook it for another 1-2 minutes and switch of the flame.

Serve it as a side dish for rice!

Easy Dal tadka

Ingredients:

Toor dal - 1 cup
Onion - 1 , chopped
Tomatoes - 2, chopped
Ginger - 1 " piece, finely chopped
Green chilly - 2 , finely chopped
Water - 3 cups
Turmeric powder - 1 tsp
Hing/ Asafoetida - a pinch or two
Garam masala - 1/2 tsp
Coriander leaves - 1 tbsp
Salt to taste

Tempering/Tadka

Ghee - 1/2 tsp
Oil - 1/2 tsp
Jeera - 1 tsp
Kasuri methi - 1/4 tsp
Hing/ Asafoetida - a pinch
Red chilly - 1 or 2
Ginger - 1/2 tsp , finely chopped


Method:

1. Wash the toor dal for 3-4 times. Add it to the pressure cooker along with 3 cups of water.
2. Add the chopped onion, tomatoes, ginger and green chilles to the dal.
3. Next add turmeric powder and hing and give a stir. Pressure cook for 4-5 whistles in medium flame.
4. Once the pressure is released, open the pressure cooker and add salt, garam masala and coriander leaves. Cook for 2 -3 minutes.
5. In a small pan , add oil and ghee for the tempering. Once hot, add the jeera, red chilly, kasuri methi, hing and chopped ginger.
6. Pour the tempering over the dal and mix well.

Serve hot with rice or chappathi!

Moru kachiyathu

Ingredients

Beaten curd - 1 cup
Shallots - 5-6 , sliced
Green chilly - 2, chopped
Ginger - 1 tsp, chopped
Garlic - 1 tsp, chopped
Turmeric powder - 1/2 tsp
Chilly powder - 1/4 tsp (optional)
Salt to taste

To temper

Onion - 2 tsp
Dry red chilly - 2, broken into 2 pieces
Curry leaves - 1 sprig
Fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp


Method:

1. Heat oil in a pan. Add mustard seeds, fenugreek seeds and red chilly. When the mustard seeds splutter and the fenugreek seeds had lightly browned , add the shallots, ginger and garlic. Fry for 2-3 minutes on medium flame.
2. Now add green chillies and curry leaves and fry for a minute. Turn the flames to low and add turmeric powder, chilly powder and salt. Saute for a minute .
3. Then add beaten curd and keep sauteing for a minute. Switch off the flame.

Serve hot with rice!

Mathanga Erissery

Ingredients:

Mathanga/Pumpkin - 1 1/2 cups , diced
Vanpayar - 1/2 cup
Turmeric powder - 1/2 tsp
Salt to taste
Water - 2 cups

To Grind
Grated Coconut - 1/2 cup
Dried red chilly - 4-5
Cumin seeds - 1/2 tsp

To temper
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Dry red chilly - 2
Curry leaves - 1 sprig
Grated coconut - 4 tbsp

Method:

1. Soak vanpayar over night or for 6-8 hrs. Then pressure cook it with just enough water for 3-4 whistles.
2. Cook mathanga/pumpkin with salt and turmeric powder in around 2 cups of water.
3. Grind the ingredients under 'To grind' to a smooth paste with just enough water.
4. Once the pumpkin is cooked, mash it slightly with the back of the laddle. Then add the cooked vanpayar and coconut paste to it. Cook it together for 2 minutes.
5. In a fry pan, heat oil and add the mustard seeds  and dry red chilly. When the mustard seeds splutter add curry leaves and grated coconut.  Fry the coconut in medium flame till golden brown.
Add this tempering to the curry and mix well.

Serve hot with rice!

Pavakka theeyal / Bitter gourd theeyal

Ingredients:

Pavakka/Bitter gourd - 1 cup, cut into thin slices
Shallots - 1 cup
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Tamarind - small lemon sized
Dry red chilly - 6 - 7
Coriander seeds - 1 tbsp
Oil - 2 tbsp
Salt to taste

Tempering

Oil -1 tsp
Mustard seeds - 1 tsp
Red chilly - 1-2
Curry leaves - 1 sprig

Method:

1. Slice the pearl onions length wise.
2. In a pan, roast the shredded coconut till it changes to light brown stirring continuously. Now add the red chilly and coriander and roast for another 1 or 2 minutes. Allow it to cool and then grind it to a smooth thick paste adding little water (max 1/2 cup).
3. Meanwhile soak tamarind in 1/2 cup warm water for 10 minutes and extract the juice.
4. Return the pan to heat, add oil and the onions. Saute the onion for 2-3 minutes. Then add pavakka pieces and saute for 2-3 minutes.
5. Then add about 1 and half cups of water ( or enough water to cook the onion and pavakka). Add salt and turmeric powder, give a stir and allow it to cook for about 10-15 minutes or until the pavakka is fully cooked and soft.
6.  Now add the tamarind extract and boil it for 1 minute. Then add roasted coconut paste and little water(if the curry is very thick). Check for salt. Bring it to boil for a minute and switch off the heat.
7. In another pan, heat oil . Add mustard seeds and  red chilly. When the mustard seeds splutter add curry leaves and turn of the heat. Add this to the curry.

Serve hot with rice!

Olan

Ingredients:

Kumbalanga/Ash gourd/Winter melon - 1 cup, small cubes
Green chilly - 2 , slit lengthwise
Vanpayar/ Red gram - a handful
Thick coconut milk - 1 cup
Coconut oil - 1 tbsp
Curry leaves - 1 sprig
Salt to taste

Method:

1. Cook ash gourd and green chillies with enough water till ash gourd is soft , yet retains its shape.
2. Pressure cook vanpayar for 1-2 whistles with enough water and salt.
3. Add the cooked vanpayar to the cooked ash gourd and mix well.cook for a minute or two.Now add coconut milk, coconut oil and curry leaves and switch of the flame.

Mix well and serve hot with rice.

Watercress thoran/ Stir fry

Ingredients

Watercress - 1 bunch, chopped
Onion - 1/2 cup, chopped
Coconut - 1/4 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dry red chilly - 1 + 1
Curry leaves - 1 sprig

Method:

1. Heat oil in a pan and add mustard seeds and one dry red chilly. When the mustard seeds splutter, add the curry leaves followed by chopped onion.
2.  Saute till the onions turn slightly brown. Then add the chopped watercress, turmeric powder and salt . Add 3 -4 tbsp of water. Stir well and cook till the leaves are soft and all the water is absorbed.
3. Coarsely grind coconut and 1 dry red chilly. Add this to the cooked water cress and mix well. Cook on medium flame for a minute.

Serve with rice!

Pazham pulissery

Ingredients:

Ripe Plantain/Ethapazham - 1
Green chilly - 2 , slit lengthwise
Cumin seeds -1 tsp
Grated Coconut - 3/4 -1 cup
Dry Red chilly - 3 - 4 (depending upon your taste)
Curd - 1 cup
Turmeric powder - 2 tsp
Salt to taste

To temper

Oil - 1 tbsp
Mustard seeds - 1 tsp
Dry Red chilly - 2
Curry leaves - 1 sprig

Method:

1. Peel and cut the bananas into small pieces. Put these into a vessel and add enough water, green chilly, turmeric powder, and salt.
2. Cook it in medium flame until the banana are soft and mushy.
3. Meanwhile grind the red chilly,cumin seeds and coconut to a smooth paste, adding enough water.
4. When the bananas are fully cooked, add the ground coconut paste to it. Allow it to boil.
5. Beat the curd and add it to the mixture. If the mixture is very thick, you can add half a cup of water to it.  Switch off the stove when small bubbles starts appearing on the top of the curry. Donot boil the curry after adding curd.
6. In a pan, heat the oil and add mustard seeds and red chilly. When the mustard seeds splutter, add curry leaves and turn off the heat. Pour this into the curry.

Serve it with rice!

Cabbage thoran

Ingredients:

Cabbage - 1/2 of 1 medium sized cabbage
Grated Coconut - 1/3 cup
Dried red chilly - 2
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves
Turmeric powder - 1 tsp
Salt to taste

Method:

1.  Chop the cabbage finely using a chopper or food processor.
2. Heat oil in a pan, Add mustard seeds, 1 red  chilly cut into 2 and urad dal. When the mustard seeds splutter, add the chopped cabbage, turmeric powder and salt. Sprinkle 1 or 2 tbsp of water . Close the lid and cook in low flame for about 10- 15 minutes or until the water in the cabbage is fully absorbed.
3 Meanwhile coarsely grind the coconut and red chilly.
4. Once the cabbage is cooked, add the ground coconut and mix well. Stir for a minute and switch off the flame.

Serve it with rice!

Carrot thoran/ poriyal

Ingredients:

Carrots - 3 medium
Grated coconut - 1/3 cup
Green chilly - 2
Turmeric powder - 1/4 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1-2
Curry leaves - 1 sprig or 5-6 leaves
Salt to taste


Method:

1. Peel and cut the carrots into small pieces. Then chop these pieces finely. If you don't have a chopper, you can peel and grate the carrots.
2. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped/grated carrots.
3. Add turmeric powder, salt and around 1/3 cup water. Mix it well and close the kadai. Cook it for 10 -15 minutes on medium flame or till the water is fully absorbed.
4. Meanwhile crush the coconut and green chilly in the chopper or mixie.
5. Once the carrots are cooked completely, add these crushed coconut to it and mix well. Cook it for another 1-2 minutes and switch of the flame.

Serve it as a side dish for rice!

Potato poriyal / Potato fry

Ingredients:

Potato - 3
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves -1 sprig
Dried Red Chilly - 2
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Salt to taste

Method:

1. Peel off the skin of potatoes. Wash and cut them into small cubes.
2. Take a bowl and add these potato pieces, salt , turmeric powder and red chilly powder and mix well so that all the masala gets coated onto the potatoes.
3. Heat oil in a non - stick pan and add mustard seeds, Once the mustard seeds splutter add red chilly and curry leaves. Then add the potato pieces and the masala. You will find little water at the bottom of the bowl, add that also to the pan.
4. Reduce the flame to low and cook for another 10 - 15 minutes till the potatoes start turning to golden brown.
5. Make sure to stir the potatoes every 4-5 minutes. Switch off the flame.
Serve hot with rice!