Onam and Vishu Recipes

Avial Vishu Recipe

2011-04-13T03:28:00.000-07:00

Avial [mixed vegetables in curd ] is authentic Kerala recipe.Without Avial Vishu Sadya is incomplete.It is very delicious. Lean how to prepare Avial in this Vishu.

Ingredients for Avial

Kumbalanga – 250 gms

Vellarika –250 gms

Kaya –1

Chena – 250 gms

Drumsticks – 2

Beans – 4

Carrot –1

Padavalanga – 50 gms

Coconut – 1 cup [grated]

Cumin seeds – 1 tsp

Curd -- ½ cup

Turmeric powder – ¼ tsp

Green chillies – 5

Curry leaves – 2 strands

Salt to taste

Method of the Preparation of Vishu Avial

Wash all the vegetables and cut into 2 inch long pieces.

Add 1 cup of water, turmeric c powder and salt and cover the pan and cook on low flame.

Coarsely grind the grated coconut, green chillies, and cumin seeds without adding water.

Add the coconut paste into the cooked vegetables mix lightly.

Add the beaten curd and mix. Cook for 1 minute and remove from the flame.

Add coconut oil and curry leaves.

Vishu Avial is ready to serve.

Chakka Molakoshyam Vishu Recipe

2011-04-12T10:48:00.000-07:00

It is a simple dish but very tasty. Learn how to prepare molakoshyam in this Vishu. Chakka Puzhukku, chakka molakoshyam are traditional Kerala recipes.

Ingredients for Chakka Molakoshyam

Chakka [jack fruit] – 500gms [peel, clean and cut into small pieces]

Turmeric powder – ¼ gms

Pepper powder – ½ gms

Red chili powder – ½ gms

Salt to taste

Curry leaves – 2 strands

Coconut oil – 2 tsp

Method of the Preparation of Chakka Molakoshym

Cook the Chakka pieces with turmeric powder, pepper powder, red chili powder and salt by adding sufficient water.

Cook until it becomes soft.

Mix the Chakka pieces and add coconut oil and curry leaves over it.

Serve hot with boiled rice

Bitter gourd Theeyal Vishu Recipe

2011-04-07T10:13:00.000-07:00

Bitter gourd Theeyal

Bitter gourd Theeyal is a popular recipe of Southern Kerala. Learn how to prepare pavakka Theeyal in this Vishu.

Ingredients for Theeyal

Bitter gourd [pavakka] – 2 [cut into thin slices]

Turmeric powder – ½ tsp

Coconuts – 1 cup [grated]

Shallot – 1 [thinly sliced]

Red chillies – 4

Coriander seeds – 1 tsp

Fenugreek seeds – ¼ tsp

Tamarind paste – 1 tbsp

Curry leaves – 1 strand

Oil – 2 tbsp

Salt to taste

F or the seasoning

Oil – 2 tsp

Mustard seeds – 1 tsp

Thinly sliced shallot -- 1

Curry leaves – 1 strand

Method of the Preparation of the Theeyal

Heat oil in a pan and fry the bitter gourd slices and shallot slices till it becomes light brown. Remove from the pan and keep aside.

In the same pan add 2 tsp of oil and fry the coriander seeds, grated coconut, and red chillies till golden brown.

Grind the fried masala in a mixer grinder and make a fine paste.

Mix the ground masala, fried bitter gourd, tamarind paste, salt, curry leaves, and one cup of water and cook until the gravy thickens.

Taste and add more tamarind paste if needed.

Heat 2 tsp of oil in a pan and add mustard seeds, curry leaves. When mustard seeds start to splutter, add the remaining seasoning ingredients and fry well and pour over the Theeyal

Theeyal is ready to serve.

Nenthra pazha Pradhaman Vishu Recipe

2011-04-07T07:26:00.000-07:00

Nenthra Pazha Pradhaman is a authentic recipe of Kerala. The cocmbination of Jaggery and coconut milk gives very fantastic tasty. Enjoy this Vishu Sadya with Nenthra pazha Pradhaman..

Ingredients for Nenthrapazha Pradhaman

Nethrapazham [ripe banana] – 1 kg

Sharkara [Jaggery]

Milk of 2 coconuts

Thanga kothu [Coconut pieces] – 1 tbsp

Ghee – 2 tsp

Cashew nuts – 10

Raisins – 12

Cardamom powder – 1 tsp

Method of the Preparation of the Nenthrapazha Pradhaman

Extract the thick milk from the coconut. [The first milk with out adding water]

Extract the thin milk from the grated coconut by adding little water and keep aside.

[You can use canned coconut milk also]

Steam the nenthrapazham in a steamer or idly maker until it becomes soft.

Peel and cut the nenthrapazham and remove the black portion inside it.

Mash them with hands; it should not have any lumps.

Heat the ghee in thick bottomed pan or Uruli and fry the mashed nenthrapazham.

Add crushed Jaggery and fry for 15-20 minutes on low flame. Keep stirring.

Add the second coconut milk [thin milk or 1 can coconut milk diluted with 3 cups of water] and cook again.

When it thickens remove from the flame and add the first extract [or 1 can of coconut milk add little water] and cardamom powder

Fry the cashew nuts, raisins and coconut pieces in ghee and add to the Pradhaman.

Nenthrapazham Pradhaman is ready to serve.

Kaya with Payar Elissery Vishu Recipe

2011-04-06T23:07:00.000-07:00

Kaya and payar Elissery is a popular Kerala recipe. Learn how to prepare Kaya payar Elissery for Vishu. The use of coconut oil in Kerala dishes, make the dish more tasty.

Ingredients for Kaya with Van payar

Van payar – 50 gms

Kaya – 2 [peel and cut into cubes]

Chena – 150 gms [peel and cut into cubes]

Coconut – ½ cup

Cumin seeds – ½ tsp

Turmeric power – ¼ tsp

Red chili powder – 1 tsp

Mustard seeds – 1 tsp

Red chillies – 2 [cut into 2]

Curry leaves – 1 strand

Coconut oil – 1 tbsp

Method of the Preparation of Kaya with Vanpayar Elissery

Soak the Van payar in water for 30 minutes and cook in a pressure cooker till payar become soft.

Cook the kaya and chena in a separate vessel by adding red chili powder, turmeric powder and salt.

Grind the ¼ cup of coconut with cumin seeds by adding little water.

Mix the cooked vanpayar and cooked vegetables. Add the coconut paste and cook for 2 minutes.

Heat oil in a pan and add red chillies, mustard seeds and curry leaves and fry for 2 minutes.

Add the remaining grated coconut and fry till the coconut become golden brown, and then pour over the elissery.

Semia [Vermicelli] Payasam Vishu Recipe

2011-04-05T01:33:00.000-07:00

Semia Payasam is a popular dessert recipe, It is an easy dessert recipe. Learn how to prepare delicious Semia Payasam in this Vishu.

Ingredients for Semia Payasam

Semia [Vermicelli] – 100 gms

Milk – 2 ½ cups

Sugar – ½ cup

Cashew nuts – 4

Ghee – 1 tbsp

Raisins –10

Cardamom powder – ½ tsp

Method of the Preparation of Semia Payasam

Break the Semia into one inch pieces.

Heat ghee in a pan and fry the cashew nuts and raisins separately until golden brown. Keep aside.

Add Semia into the same pan and fry until light brown, add milk and raise the heat and bring to a boil.

Reduce the heat and cook till the Semia is done. Add sugar and cook till the payasam is thickened and the payasam become light pink in color.

Add fried cashew nuts, raisins and cardamom powder.

Semia Payasam is ready to serve.

Kurukku Kalan Vishu Recipe

2011-04-01T04:24:00.000-07:00

Kurukku Kalan Kerala's traditional recipe, It is prepared in curd. It can be keep for three four days in refrigerator or earthen bharanis. learn how to prepare Kurukku Kalan in this Vishu.

Ingredients for the Kurukku Kalan

Yam [Chena] – 150 gms [peel and cut into cubes]

Raw banana – 2[peel and cut into cubes]

Coconut – 1 cup [grated]

Curd – 1 cup

Green chillies –2

Pepper powder – ½ tsp

Turmeric powder – ¼ tsp

Cumin seeds – ½ tsp

Dry red chillies – 2 [cut into two]

Mustard seeds – 1 tsp

Fenugreek seeds – ½ tsp

Curry leaves – 1 strand

Salt to taste

Coconut oil – 1 tbsp

Method of the preparation of the Kurukku Kalan

Cook the raw banana and yam with turmeric powder, pepper powder and salt by adding sufficient water.

Grind grated coconut, cumin seeds and green chillies, to fine paste.

When the pieces are cooked and the additional water is evaporated add the coconut paste and mix well.

Add curd and mix nicely, till it becomes hot.

When it just begins to boil, remove from the flame.

Heat coconut oil in a pan and add dry red chillies, fenugreek seeds, and mustard seeds and curry leaves and fry for two minutes and add the seasonings over the Kurukku Kalan.

Kurukku Kalan is ready. You can keep it in bharani for 3 to 4 days.

Kuzhi Appam [Unni Appam or Karolappm] Recipe

2011-03-30T00:39:00.000-07:00

Unni appam or Kuzhi appam is a traditional sweet recipe of Kerala. It contains the mixture of raw rice batter, jaggery, banana, coconut piece sand cardamom powder. Kuzhi appam is similar to Kanam Krok made in Thailand.

Ingredients of Kuzhi Appam

Raw rice – 1 cup

Jaggery – 1 cup

Coconut – ½ cup [sliced and cut into small pieces]

Banana [pazham] – 1

Cardamom – 6 [powdered]

Salt – 1 pinch

Oil for deep frying

Method of the Preparation of Kuzhi Appam

Soak the rice for 3 hours and grind in a mixer grinder to the consistency of dosa batter. Add banana and Jaggery and grind again.

Mix the cardamom powder and fried coconut pieces.

Heat the appakuzhi [appa Kara] and pour oil in each portion until it is half full and then heat it.

After oil is heated pour a small amount of this batter into the oil in each portion.

Turn over with the help of a ladle or a stick and cook until the Appams are fried well and become golden brown on both sides

Unni Appam is ready to serve.

Vellarikka Pachadi [Cucumber Pachadi] Vishu Recipe

2011-03-28T18:48:00.000-07:00

Vellarikka

Vellarikka [cucumber Pachadi is a simple traditional recipe of Kerala. Vellarikka is kept for Vishu Kani and Pachadi is made for sadya [feast]. It is mostly available at the spring season of Kerala. Pachadi is prepared from the vegetables, such as pine apple, ladies finger. This dish will be seasoned red chillies, mustard seeds and curry leaves in coconut oil. Learn how to prepare Pachadi in this easy way.

Ingredients for Vellarikka Pachadi

Vellarikka [Cucumber] – 250 gms

Coconut – 1 cup [grated]

Green chillies – 4

Mustard seeds – 2 tsp

Salt to taste

Curd –1 cup

Dry Red chillies – 2[split into 2]

Curry leaves – 1 strand

Method of the Preparation of Vellarikka Pachadi

Peel and cut the vellarikka in to small pieces .Add little water and salt.

Cover the pan and cook for 5 -- 7 minutes.

Coarsely grind the coconut with green chillies and 1 tsp of mustard seeds.

Add the coconut paste into the cooked cucumber and mix. You can add little water if you need.

Cook on low flame for 2 minutes.

Heat oil in a pan and splutter the dry red chillies, remaining mustard seeds and curry leaves .

Add the seasoning over the cucumber mixture.

Remove from the flame and add the blended curd and mix.

Vellarikka Pachadi is ready to serve.

Chakka Varuthathu Jack Fruit Chips Vishu Recipe

2011-03-27T09:35:00.000-07:00

Chakka Varuthathu [Jack Fruit Chips]

Chakka varuthathu an authentic chips of Kerala. Fry the raw chakka in coconut oil, it is very delicious. Learn how to fry the Jackfruit chips in this Vishu.

Ingredients for Chakka Varuthathu

Raw Jack Fruit -- 1 [medium sized]

Salt to Taste

Oil for deep frying

Method of Preparing Chakka Varuthathu

Peel and remove the white strips and seeds from the jackfruit. Now cut each segment into strips of medium thickness and keep aside.

Heat oil in large thick bottomed pan [uruli], when the oil is hot reduces the flame and drop in handful of jackfruit strips. Stir immediately and make sure that they don’t stick together.

Mix the salt in little water, just enough water to cover the salt. Keep it aside.

When strips are ¾ th cooked, completely reduce the flame and carefully pour in some of the salt water.

Let it cook for some more time, until it becomes golden brown and crisp.

Drain on to a colander to remove excess water. Allow to cool and store in air tight container.

Sambar Vishu Recipe

2011-03-25T10:26:00.000-07:00

sambar

Sambar is a authentic recipe of Kerala, The preparation of Sambar has different taste in different regions. Learn how to make traditional sambar of Kerala. It is a popular recipe of South India. In every feast[sadya] sambar is a Common dish. The style of prepartion is different in every district of Kerala. Masala is also slightly different.

Ingredients for Vishu Sambar

Tuvar dal [yellow split peas] -- 100 gms

Ladies finger [vendakka] –8 [cut into length wise]

Tomatoes –2 [cut into pieces]

Onion –1[ cut into pieces]

Drum sticks [muringaka] –2 [cut into length wise]

Turmeric Poweder –1/4 tsp

Tamarind extract – 1 tbsp

Salt to taste

For Sambar Masala

Coconut --1/2 cup[grated]

Coriander seeds – 2 tbsp

Red chillies – 4

Fenugreek seeds – ½ tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Asafoetida – ¼ tsp

Curry leaves –3

Oil – 1 tbsp

For the seasoning

Dried Red Chillies –2 [split into2]

Mustard seeds –1 tsp

Curry leaves – 1 strand

Method of Preparing Sambar

Cook the tuar dal in a pressure cooker until it becomes soft. Keep aside.

Heat 2 tsp of oil and fry the ladies finger until it becomes non sticky. Keep aside

Boil the drum sticks, tomatoes and onion by adding turmeric powder and salt for 10 minutes.

Add the fried ladies finger pieces and the tamarind juice into the cooked vegetables and cook again.

Heat 2 tsp of oil in a pan and fry the coconut, coriander seeds, asafetida, fenugreek seeds, dried red chillies, urad dal. Chana dal and curry leaves until masala become golden brown.

Grind the fried masala in to a fine paste in a mixer grinder by adding little water.

Add the paste into the boiled vegetables and boil for 5-7 minutes and remove from the flame.

Heat 2 tsp of oil in a pan and add dried red chillies, mustard seeds and curry leaves and fry for 2 minutes and add to the Sambar.

Idichu Pizhinja Payasam Vishu Recipe

2011-03-24T17:44:00.000-07:00

Idichu Pizhinja Payasam is a authentic recipe of Kerala. It is very delicious. The combination of jaggery and coconut milk is fantastic. Its ingredients are easily avilable at every Malayali home.It is a Traditional recipe of Kerala. Learn how to make Idichu Pzhinja Payasam in this easy way.

Ingredients for Idichu Pizhinja Payasam

Raw rice – 1 cup

Coconut – 3 cups [grated]

Jaggery – 1 ½ cups

Sugar – 2 tsp

Ghee – 2 tsp

Fried coconut pieces

Cardamom powder – ½ tsp

Method of Preparing Idichu Pizhinja Payasam

Extract the 1^st milk from the coconut without adding water.

Extract the 2^nd milk from the coconut by adding little warm water.

Extract the 3^rd milk from the coconut by adding more water.

Wash and cook the rice in 3^rd milk in a thick bottomed vessel until the rice become soft.

Melt the Jaggery in ½ cup of water, strain it to remove the sand particles and other impurities.

Add the Jaggery syrup and boil, until the rice and Jaggery syrup are well blended. Keep stirring.

Add the 2^nd milk and ghee and boil until the payasam start thickening. Remove from the flame and

Add the 1^st milk and cardamom powder. Garnish with fried coconut pieces.

Idichu Pizhinja Payasam is ready to serve

Manga [Mango] Pachadi Vishu Recipe

2011-03-23T04:56:00.000-07:00

Manga Pachadi is a popular recipe of Kerala, It is a simple recipe. Learn how to prepare Manga Pachadi. It is a easy recipe.

Ingredients for Manga Pachadi

Mango – 1[peel and cut into small pieces]

Green chillies – 3

Coconut – ½ cup [grated]

Mustard seeds – ½ tsp

Turmeric powder – 1 pinch

Salto taste

For Seasoning

Mustard seeds – ½ tsp

Curry leaves – 1 strand

Dry red chili – 1 [split into 2]

Oil – 2 tsp

Method of Mango Pachadi

Cook the raw mango with sufficient water, salt and turmeric powder.

Coarsely grind the grated coconut, green chillies and mustard seeds. Add the ground paste into the cooked mango and cook for 5 minutes on low flame. Remove move from the flame and keep aside.

Heat oil in a pan and add dry red chili, mustard seeds and curry leaves, when the mustard seeds are crackle put off the flame and add the seasoning into mango Pachadi,

Manga Pachadi is ready to serve.

Chakka Pradhaman [Jack Fruit Payasam] Vishu Recipe

2011-03-23T01:55:00.000-07:00

Chakka Pradhaman is a traditional Kerala recipe, .It is a popular recipe of Vishu, because ripe chakka is easily avilable on this time. It is a delicious dessert recipe. The combination of coconut milk,jaggery and ripe Jackfruit is fantastic. Learn how to prepare Chakka Pradhman in this easy way.

Ingredients of Chakka Pradhaman

Chakka Pazham or Ripe Jack Fruit – 2 cups [clean and remove its seeds]

Jaggery – 2 cups

Coconut – 2 cups [grated]

Cardamom Powder – ½ tsp

Ghee – 2 tsp

Method of Preparing Chakka Pradhaman

Steam the jackfruit. Grind it in a mixer grinder without adding water.

Extract the milk from the coconutwithout adding water at the first time. It is thick milk, Keep it aside.

Then sprinkle little warm water and extract milk from the coconut and strained.

Then add more water in the grated coconut and extract 3^rd milk and strain it.

Add the third milk into the jackfruit paste and mix well and bring to boil. Keep stirring.

Prepare Jaggery syrup and strain it.

Add Jaggery syrup to the jackfruit paste and cook till the pradhman become a thick consistency.

Add 2^nd coconut milk and keep stirring. Cook for another 8—10 minutes on low flame.

Add ghee into the pradhamanm and keep stirring. Turn off the stove when the mixture starts thickening.

Finally add the 1^st concentrated milk and mix well.

Add the cardamom powder.

Season with little fried coconut pieces. Chakka Pradhaman is ready.

Serve hot or chilled

Ada Pradhaman Vishu Recipe

2011-03-22T04:06:00.000-07:00

Ada Pradhaman is a authentic recipe of Kerala. The combination of coconut milk and jaggery is very delicious. Now a days the instant Ada packets are avilable at market. Learn this traditional recipe of Kerala in this Vishu.

Ingredients for Ada Pradhaman

Ada -- 200 gms

Jaggery – 750 gms

Coconut --4

Ghee – 200 gms

Raisins – 12

Cashew nuts – 10

Cardamom powder – ½ tsp

Method of Preparing Ada Pradhaman

Boil water and add Ada and cover the pan and keep aside till it becomes soft. Strain and keep aside.

Melt jiggery by adding little water and add Ada and cook on low flame.

Take two extracts of coconut milk. Add the second extract of coconut milk and cook on low flame till it becomes thick. Stir continuously.

Remove from the fire and add the first extract milk and cardamom powder.

Heat the ghee in a pan and fry the cashew nuts and raisins and garnish the payasam

Ada Pradhaman is ready to serve.

Moru Kalan Vishu Recipe

2011-03-22T03:09:00.000-07:00

Moru Kalan is a popular Kerala recipe. It is a simple recipe. Learn how to prepare Moru Kalan in this Vishu Festival.

Ingredients of Vishu Kalan

Raw Banana – 2

Yogurt – 1 cup

Coconut – ½ cup [grated]

Green Chilies –3

Pepper powder – ½ tsp

Turmeric powder – ¼ tsp

Cumin seeds – ½ tsp

For Seasoning

Dry red chilies –2 [split into 2]

Fenugreek seeds – ½ tsp

Mustard seeds – ½ tsp

Curry leaves – 1 strand

Method of Preparing Moru Kalan

Cut raw banana into square pieces and add 1 pinch turmeric powder and wash.

Add sufficient water and ½ tsp turmeric powder and salt. Bring to boil for 10 minutes on low flame.

Grind grated coconut, cumin seeds, pepper powder and green chilies to make a fine paste.

Blend the yogurt well and add to the cooked banana and cook on low flame for 2 minutes.

Add coconut paste and cook 5 minutes and remove from the flame.

Heat oil and add red chilies, fenugreek seeds, mustard seeds. When crackle the mustard seeds add the curry leaves and add to the kalan.

Moru Kalan is ready to serve. Serve hot with rice.

Chakka [Jack Fruit] Puzhukku Vishu Recipe

2011-03-20T22:26:00.000-07:00

Chakka puzhukku is a popular Kerala recipe, mostly prepare on Vishu sadya. Learn how to prepare Chakka Puzhukku

Ingredients for Chakka Puzhukku

Chakka [jack fruit] – 500 gms [peel and cut into square pieces]

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Cumin seeds --- ½ tsp

Coconut – ½ cup [grated]

Salt to taste

Curry leaves – 2 strands

Coconut Oil – 1 tbsp

Method of preparing chakka [jack fruit] puzhukku

Boil the chakka pieces in sufficient water with turmeric powder, red chilli powder and salt, till the Chakka pieces become soft.

Coarsely grind the grated coconut and cumin seeds in a mixer grinder.

Add the coconut paste into the cooked Chakka and mix. Cook another 5 minutes on low flame.

Remove from the flame and add coconut oil.

Garnish with curry leaves and serve,

Chakka [jackfruit] Thoren Vishu Recipe

2011-03-17T10:29:00.000-07:00

Chakka thoren is very popular recipe of Kerala. In this Vishu season chakka is easily avilable. It is very tasty. Learn how to make chakka thoren in easy way.

Ingredients for Chakka Thoren

Tender Jackfruit – 1 [peel and cut into small pieces]

Dry red chilies – 2[cut into 2]

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Green chilies – 3

Grated coconut – 1 cup

Curry leaves – 1 string

Oil – 1 tbsp

Salt to taste

Method of the preparation of Chakka Thoren

Steam the jackfruit pieces in a steamer for 5 minutes.

Cool and coarsely grind in a mixer grinder without adding water.

Heat oil in a pan and add dry chilies, urad dal, chana dal, mustard seeds and curry leaves and fry for 2 minutes.

Add powdered jack fruit and salt. Mix well and cover the pan with a lid. Cook for 5—10 minutes

Grind the grated coconut and green chilies coarsely and add to the Chakka thoren and mix.

Cook another 5 minutes and serve hot with rice.

French Beans Thoran Vishu Recipe

2011-03-16T10:25:00.000-07:00

French beans Thoran is a popular recipe. It is a simple recipe, easy and tasty. Try and enjoy.

Ingredients for Thoran

French beans – 500 gms [chopped]

Green chilies – 4

Turmeric powder – ¼ tsp

Onion – 1

Coconut – ½ cup [grated]

Salt to taste

For Seasoning

Curry leaves – 1 string

Mustard seeds – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Dry chilies – 1 [split into 2]

Oil – 1 tbsp

Method of preparing Beans Thoran

Heat oil in a pan and add dry chilies, chana dal, urad dal, mustard seeds and curry leaves. Fry for 5 minutes and add the chopped French beans, turmeric powder and salt.

Mix well and cover the pan with lid and cook on low flame for 10-15 minutes. Stir occasionally.

Coarsely grind the grated coconut, green chilies and onion and add to the cooked French beans and mix. Cook for another 5 minutes.

Serve with rice.

Vishu Kanji – vishu special Recipe

2011-03-10T09:50:00.000-08:00

Vishu Kanji is a popular recipe. It is known as Vishu Katta also. Learn how to prepare Vishu Kanji in this Vishu.

Ingredients for Vishu Kanji

Raw rice – 1 cup

Grated coconut – 1

Cumin seeds – 1/2 [coarsely powdered]

Salt to taste

Method of Preparing Vishu Kanji

Add 3 tbsp warm water in to the grated coconut and extract the thick milk

Grind the grated coconut in a mixer grinder by adding 1-2 cups of water. Strain the milk in a strainer, approximately 2 cups of coconut milk. Add the coarsely powdered cumin seeds in to the coconut milk.

Heat a thick bottomed pan, add the coconut milk and bring to boil. Wash the rice and keep aside. When the coconut milk began to boil then add the rice and salt.

Stir well and close the lid. Cook for 15 minutes on low flame. Open the lid and add the thick coconut milk and stir continuously until the rice is cooked and the mixture become thick. When done, pour into a plate and allow to cool. Cut into pieces and serve

Pumpkin Olan-- Vishu -- Recipe

2011-03-10T03:42:00.000-08:00

Ingredients for Olan

Green Pumpkin – 50 gms [peel and cut into cubes]

Red Gram Dal – 2 tbsp

Green Chilies – 3 [cut into pieces]

Coconut Milk – 1 cup

Coconut Oil – 1 tbsp

Curry Leaves – 2 strands

Salt to taste

Method of Preparing Pumpkin Olan

Cook the red gram dal in pressure cooker. Cook the vegetables with salt and green chilies.

Mix the cooked red gram dal and cooked vegetables. Add 1 cup coconut milk and boil, when it becomes thick, add 1/4 cup of thick coconut milk. Cook again for 2 minutes.

Remove from the fire and add coconut oil and fresh curry leaves and serve.

Olan –Vishu –special

2011-03-10T03:27:00.000-08:00

Olan is a very simple traditional recipe of Kerala. Learn how to make Olan in this Vishu recipe.

Ingredients for Olan

Cow peas [vanpayar] – ½ cup

Kumbalanga [winter melon, petta] – 200gms

Green chilies – 4 [split into 2]

Coconut milk – 1 cup

Curry leaves – 2 strings

Coconut oil – 1 tbsp

Method of Preparing Vishu - special - Olan

Soak cow peas in water for 3-4 hours. Pressure cook, the peas till soft. Peel the kumbalanga and cut into small slices. Add kumbalanga pieces, green chilies and salt into cooked cow peas and cook for 10 minutes on low flame.

Add coconut milk and boil 5 minutes. Remove from the heat and add coconut oil.

Garnish with fresh curry leaves

Jack Fruit Elissery Vishu Recipe

2011-03-06T09:52:00.000-08:00

Ingredients for Jack Fruit Elissery

Jackfruit – 2 cups [peel and cut into small pieces]

Jack Fruit seeds – 1 cup

Coconut – 1cup

Cumin seeds – 1 tsp

Chill powder – 1 tsp

Turmeric powder – ¼ tsp

Salt to taste

Mustard seeds – 1 tsp

Dry Red chilies – 2 [split into 2]

Curry leaves – 1 string

Method of Preparing Jack Fruit Elissery

Cook the jackfruit pieces with turmeric powder, chilli powder and salt by adding enough wter. When it is well cooked, mash with a ladle
.

Grind the ½ cup grated coconut with cumin seeds by adding little water and add to the elissery. Cook for 5 minutes and remove from the flame
.

Heat oil in a pan and add dry chillies, mustard seeds, and curry leaves. Fry for 2 minutes and add the remaining grated coconut and fry till the coconut become dark brown. Then add to the jack fruit elissery. Serve hot with rice.

Mambazha Pulissery [Ripe Mango in yogurt] Vishu Recipe

2011-03-06T04:29:00.000-08:00

Mambazha Pulissery [Ripe Mango in yogurt] is authentic Vishu recipe.March--April is the mambazha season of Kerala This is a delicious and simple sweet and sour curry. Coconut and curd are the main base of this authentic dish.Add jaggery into it, so it become sweet sour curry. This is my grandmother’s recipe. It's aroma is very attractive when we add the fried Fenugreek seeds, mustard seeds dry red chillies, and fresh curry leaves , my mouth is already watering. The sweetness of ripe mango and the sour of yogurt make this curry delicious. Mango is good for health, rich in vitamin A, E, iron, antioxidants and yogurt has rich in calcium.

Ingredients for Mambazha Pulissery

Ripe Mangoes [small size] – 3

Jaggery—1 piece

Turmeric Powder – ¼ tsp

Red chili Powder – 1 tsp

Cumin Seeds – 1 tsp

Green chili – 2

Water – ½ cup

Salt to taste

Grind to Paste

Coconut – ½ cup

Cumin seeds – 1 tsp

For Seasoning

Oil – 2 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1 tsp

Dry red chilies – 2 [cut into 2 pieces]

Curry leaves – 1 string

Method of Preparing Mambazha Pulissery

Peel and cut the ripe mangoes into pieces and bring to boil with water, turmeric powder, red chili powder, green chili powder and salt. Cook for 10 minutes on low flame then add jaggery and cook for 2 minutes.

Grind the grated coconut, cumin seeds into fine paste and add to the mangoes. Mix and boil for 2 minutes
.
Whip yogurt and add to the mangoes and mix and stir lightly on low flame and remove from the flame and keep aside.

Heat oil in a pan and add dry chilies, fenugreek seeds, mustard seeds and curry leaves, fry for 2 minutes and Add to pulissery.
Fenugreek seeds enhance the aroma to pulissery. Mambazha pulissery is ready.
Serve hot with rice.

Ginger Pachadi Recipe

2010-12-06T08:50:00.000-08:00

Ingredients for Ginger Pachadi

Ginger – ½ cup [chopped]

Onion – 1cup [chopped]

Green chilies – 4 [chopped]

Oil – 3 tsp

Curry leaves – 1 strand

Sugar – ¼ tsp

Curd – 2 cups

Mustard seeds – 1 tsp

Salt to taste

Method of Preparing Ginger Pachadi

Heat 2 tsp of oil in a pan and add chopped ginger and fry till the ginger become light brown. Add chopped green chilies, chopped onion and curry leaves and fry for 5 minutes. Add sugar, salt and curd mix well and remove from the flame.

Heat 1 tsp of oil in a pan and add mustard seeds and fry for 2 minutes and add to the ginger pachadi.

Serve with rice