EASY THAKKAALI (TOMATO) PULISSERY

Ingredients:

1. Coconut oil – 1 tbsp.
2. Mustard seeds – 1 tsp.
3. Red dry whole chilly – 2 nos.
4. Curry leaves – 1 sprig
5. Shallots – 6 nos., chopped
6. Tomato – 2 nos., large, chopped
7. Chilly powder – ½ tsp.
8. Curd – ½ cup
9. Salt – to taste

To grind
10. Coconut – ½ cup, grated
11. Garlic – 2-3 cloves, chopped
12. Cumin seeds – ½ tsp.
13. Turmeric powder – ¼ tsp
14. Shallots – 2 nos.
15. Water – ¼ cup

Method:

1. Grind the above mentioned ingredients in the section “to grind” to a coarse paste. Keep aside.

2. Place a saucepan, add coconut oil. Let it turn hot in medium heat. Sputter mustard seeds.

3. Then add red dry chilly & curry leaves. Saute for a second.

4. Add small onions along with salt and saute for a minute till translucent.

5. Add tomatoes, cook covered till tomatoes are slightly mashed. (do not overcook)

6. Add the coarsely grounded mixture. Combine well and let cook for 3 to 4 minutes.

7. Add chilly powder and cook for a minute. Add more salt if needed.

8. Remove the saucepan from the heat. Add curd and combine well till it is well combined. (N.B: Don’t add curd with the heat turned on, heat will curdle the it.)

9. Keep covered for a few minutes.



10. Yummy thakkaali puliserry is ready. Serve it along with rice.

EASY CHICKEN 65

Ingredients:

1. Chicken – ½ kg

2. Red chili paste – 1 tbsp. (Boil dry red chilly in water & little vinegar, cool it & grind to paste)

3. Corn flour – 1 tsp.

4. Maida – ½ tsp.

5. Vinegar or lemon juice – 1 tsp.

6. Curry leaves – 2 sprig

7. Green chili – 3 nos., split lengthwise

8. Oil – enough to deep fry

For Marinating:

9. Ginger garlic paste – 1 tbsp.

10. Pepper powder – ½ tsp.

11. Chili powder – 1 tsp.

12. Garam masala – 1 tsp.

13. Curry leaves – 2 sprig, finely chopped

14. Coriander leaves – a handful, finely chopped

15. Salt – to taste

Method:

1. Marinate chicken pieces with ingredients under ‘for marinating’. Keep it for half an hour.

2. Then make a paste with red chili paste, a bit of red colour (if u need colour), corn flour, maida and vineger or lemon juice.

3. Add the marinated chicken into the paste and mix it well.

4. Heat the oil in a thick-bottomed pan. Fry curry leaves and green chili and keep aside.

5. Now fry the chicken pieces in the same oil till it turns little more than golden brown in colour.

6. Spread it on a paper towel and let the extra oil drain.

7. Garnish it with the fried curry leaves and green chilies & serve hot.

Enjoy!!!

EASY CHEMMEEN ULARTHIYATHU (PRAWN / SHRIMP ROAST)

Chemmeen roast is one of favorite sea food dish of Kerala. In Kerala, it is easily available because of the proximity to the Fishing harbors all along. Let me share this recipe with you.

Ingredients:

1. Prawns – 2 cups, cleaned and deveined
2. Mustard seeds – ½ tsp.
3. Ginger – 1 tsp., crushed
4. Garlic – 1 tsp., crushed
5. Shallots – ½ cup, sliced
6. Green chilies – 1 or 2 nos., slitted (optional)
7. Fenugreek powder – a pinch
8. Curry leaves – 1 sprig

For marination:
9. Kashmiri chili powder – 2 tsp.
10. Black pepper powder -1 tsp.
11. Turmeric powder – ½ tsp.
12. Coriander powder – 1 tsp.
13. Garam masala powder – 1 tsp.
14. Salt – to taste

Method:

1. Mix prawns with all the ingredients for marination and keep it aside for 20 minutes.

2. Heat oil in a pan and sputter mustard seeds. Then add ginger, garlic and shallots. Saute it for a minute.

3. Now add green chilies and fenugreek powder. Mix well for few seconds.

4. Add the marinated prawns along with curry leaves. Adjust the salt if needed.

5. Cover and cook over medium low flame, just until done.

Note: You can add coconut pieces too after sputtering the mustard for better taste.

HOW TO SERVE ONASADYA ON A VAZHAYILA

Most of us are familiar with the popular and delicious Onasadya, the grant feast served on the day of Thiruvonam. This feast is strictly vegetarian which consists of a variety of dishes spread out on a clean banana leaf. All of these dishes are absolutely a tickle to the taste-buds with all flavours included, i.e. salty, spicy, sour and sweet.

The traditional Onasadya consists of about 18 varieties of dishes, but it is rarely seen in this hi-fi generation. But still manage to come up to 14 to 16 varieties. The special about the meal is that it is served in a specific order on the banana leaf. Following is the unique order of serving the dishes. Try it for this onasadhya and share the experience.

1. A clean banana leaf is spread out with the tip towards the left of the person.

2. The pappadam occupies the extreme left-bottom of the leaf.

3. On top of the papadam, a banana is placed along followed by Upperi, Sharkkara Varatti and other fries.

4. Then the top-left side is for a pinch of salt.

5. After this the pickles comes, like of lime and mango, and Inji Curry or Puli Inji.

6. On the right the pickles, comes ‘Thoran’s and ‘Mezhukkuvaratti’s.

7. Next position is of the ‘Pachadi’s and ‘Kichadi’s

8. Then the whole rest of the space is for other varieties of side dishes like Aviyal, Theeyal, Erasseri, Kootu curry, etc.

9. Rice is served after all the side dishes are in place, at the centre when the guest sits down to eat.

10. First round starts with the Parippu Curry along with ghee.

11. Then in the following rounds, Sambar, Pulissery and Rasam is served with rice respectively.

12. Then comes the most awaited section of the sadhya which no one want to miss, the ‘Payasam’s. These are served one by one beginning with the Ada Prathaman.

Happy Onam !!!

EASY PAALADA PRADHAMAN – ONASADHYA SPECIAL SWEET

Since tomorrow is the “Thiruvonam”, the day of big Onasadhya, but unfortunately there is no way to take a leave, so we decided to celebrate it a day before on today. And surely, I was not at all willing to miss the sweets part of it. So I went for the easy one, Paalada Pradhaman.

Ada Pradhaman is a traditional and inevitable sweet serve in Sadhya, especially Onasadhya, prepared out of coconut milk and jaggery. And Paalada Pradhaman is a variant of Ada Pradhaman prepared from Ari Ada, milk and sugar, which saves you from the difficulty of getting the coconut milk and all. Even though it is easy, but not missing the folly and fare of Ada. Ya, it is really Yummy Delicious. Try it and comment.

Ingredients:-

1. Ari / Rice Ada - 1 cup (can get ready-made, and I used that only)

2. Creamy Milk – 4 cups

3. Sugar – 1 cup

4. Cardamom – 3 nos.

5. Cashew nuts – 6 nos.

6. Raisins – 6 nos.

7. Ghee – 1 ½ tsp.

Method:-

1. Wash the ada thoroughly. Soak it in boiled hot water for 30 minutes and wash again for 2-3 times in cold water. (Else ada will stick each other). Drain the water completely and keep it aside.

2. Heat the Ghee in a pan and fry the cashews and raisin till becomes brown. Keep it aside.

3. Boil milk along with a cup of water. As it starts boiling, add the washed ada and cook it in low flame till ada is soft. Stir continuously. (It takes almost 30 minutes)

4. Then add sugar & cardamom and cook for another 5 minutes till the sugar dissolves completely and the colour changes to light cream. Add the ghee in which cashews and raisins are fried. Stir it and take off the flame.

5. Garnish it with the fried cashews and raisins and the Paalada Pradhaman is ready to serve hot or chilled. (I like it chilled)

Enjoy!!!

INJI CURRY (GINGER CURRY)

Inji curry is an inevitable part of the Sadhya, with ginger and tamarind as main ingredients, which gives it a special hot and sour taste. As ginger is good for digestion and it is included in a sadhya to help in digestion after the heavy feast. In Kerala, there is a saying too about Inji Curry, “Inji Curry is equivalent to 101 curries”. There are so many variants of Inji curry you can find from region to region. This recipe is Travancore Style one.

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BACHELOR's ONASADHYA

Ingredients:-

1. Ginger – 100 g

2. Tamarind – size of a lemon (soaked in a cup of water and strained)

3. Chili powder – 1 ½ tbsp.

4. Turmeric powder – ¼ tsp.

5. Coriander powder – ½ tsp.

6. Salt – to taste

7. Fenugreek powder – ¼ tsp.

8. Mustard seeds – ½ tsp.

9. Curry leaves – 2 sprigs

10. Oil – 2 tbsp.

Method:-

1. Peel and finely chop the ginger

2. Dry fry the ginger (don’t add oil) till a roasted smell comes and saute it continuously.

3. Then add chili powder, coriander powder, turmeric powder, fenugreek powder and salt and saute for a few seconds. Then turn off the flame.

4. Let the mixture cool down, and then grind it into powder.

5. Heat the oil in a pan and sputter mustard seeds and add curry leaves.

6. Then add the ginger mixture and saute for a minute

7. Pour and mix the strained tamarind water and let it boil.

8. Tasty Inji Curry is ready to be served with rice.

Enjoy!!!

KERALA STYLE RASAM

Rasam is one of the popular dishes of South India, including Kerala, Tamil Nadu, Karnataka and even Andhra Pradesh, with black pepper and tamarind as main ingredients, while slight changes in other constituents. It is really easy-to-prepare dish. I can be drank it like a soup or can have with Rice. It is very good to have rasam after a heavy meal as it enhances digestion. Today I am sharing a simple and easy kerala style rasam preparation recipe.

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Ingredients:-

1. Tomato – 3 nos., medium juicy

2. Tamarind – a small lemon size

3. Shallots – 5-6 nos., sliced

4. Garlic – 5-6 cloves

5. Green chili – 3 nos.

6. Dry red chili – 2 nos.

7. Curry leaves – 1 sprig

8. Asafoetida (Kaayam) – ½ tsp.

9. Turmeric powder – ½ tsp.

10. Pepper powder – 1 tsp.

11. Mustard seed – 1 tsp.

12. Oil – 2 tbsp.

Method:-

1. Cut the tomatoes into length wise pieces.

2. Crush the shallots, garlic & green chilies separately.

3. Soak tamarind in one cup water and strain it. Keep aside.

4. Heat oil in a pan, and splutter mustard seeds.

5. Add crushed garlic, shallots & green chilies, curry leaves, and red chili. Saute it for a minute.

6. Then add turmeric powder, pepper powder and asafetida and saute it for another minute.

7. Add sliced tomato and mix well. Cook it with lid closed.

8. As Tomato become mushy, add 2-3 cups of water and tamarind water.

9. Mix slowly and when froth appears and starts boiling, put of the flame.

10. Spicy Rasam is ready to be served.

Enjoy!!!

Note:- If needed, you can add some coriander leaves at the end.

INJI / GINGER PACHADI

I have already posted recipe of Vellarikka Pachadi, a variety of Pachadi, the typical Kerala side dish with a main position in Sadhya. As I said, Pachadi is made out of a variety vegetables like Cucumber, Ash Gourd, Bitter Gourd, and even Ginger. This is an easy recipe for Inji Pachadi, made out of Ginger, which is an exact bachelor’s dish.

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Ingredients:-

1. Ginger – 2 inch piece, finely chopped

2. Garlic – 4-5 cloves, finely chopped

3. Shallots – 2 nos., sliced

4. Dry red chili – 2 nos.

5. Curry leaves – 1 sprig

6. Mustard seeds – ½ tsp.

7. Oil – 2 tsp.

8. Salt – to taste

9. Curd – 1 cup

Method:-

1. Heat 3 tbsp. of oil in a pan, and splutter mustard seeds.

2. Add chopped ginger & garlic, sliced shallots, dry red chili, and curry leaves. Saute it for few minutes till it turns light brown in colour.

3. Pour it over the curd and add needed salt too. Mix well and Inji Pachadi is ready for serving.

Note: Keep it for an hour, which gives you the best taste out of it. Normally for Sadhya, Pachadi is prepared on previous day due to this property of Pachadi.

SPICY TOMATO CHICKEN

A blend of chicken with spicy gravy enriched with juicy tomatoes making it a dish which will be stimulating to the taste buds and enjoyable as different experience on a chicken dish. Try it and your comments are always welcome.

Ingredients:-

1. Chicken – ½ kg, cut into medium sized pieces

2. Tomatoes (Red & Juicy) – 5-6 nos.

3. Onion – 1 no., chopped

4. Ginger – 1 inch piece, finely chopped

5. Garlic – 10-12 cloves, finely chopped

6. Green chilies – 2 nos.

7. Chicken masala – 1 tbsp.

8. Coriander powder – 1 tbsp.

9. Chili powder – 1 tbsp.

10. Pepper powder – ½ tsp.

11. Turmeric powder – ¼ tsp.

12. Lemon juice – 1 tsp. (optional, to soften chicken)

13. Garam masala – 1 tsp.

14. Curry leaves – 1-2 sprig

15. Oil – 2 tbsp.

16. Salt – to taste

Method:-

1. Wash the chicken thoroughly and drain the excess water

2. Grind tomatoes, green chilies, garlic and ginger into a fine paste.

3. Add turmeric powder, pepper powder, chicken masala, salt and lemon juice to the paste and mix well. Marinate the chicken with the mixture and keep it for an hour.

4. Heat oil in a pan and add chopped onion along with curry leaves. Sauté fry till the onion become light brown.

5. Add the chili powder and coriander powder and sauté for a short while till roasted smell releases.

6. Add chicken pieces along with the marinate mixture and mix well. Cook it covered on a low flame for 20 minutes till chicken is done. (N.B: Do not add water)

7. Now open the lid and cook till the gravy becomes thick.

8. Finally sprinkle garam masala over it and take off the flame. Spicy Tomato Chicken is ready to serve hot with Roti or rice.

Enjoy!!!

Notes: -

- Can use vinegar instead of lemon juice to make the chicken soft while keeping for marinating.

VELLARIKKA / CUCUMBER PACHADI

Pachadi is a typical Kerala cuisine side dish made from a variety vegetables like Cucumber, Ash Gourd, Bitter Gourd, Ginger or even Lady's finger. And surely it is a main dish of Sadhya. The combination of coconut and mustard along with chilly gives a nice aroma and taste to the pachadi. And so many are confused of difference between pachadi and kichadi. I too was in that list till my grandma cleared it. Adding the grounded mustard is the main difference between pachadi and kichadi. In kichadi mustard is used only for seasoning. Check out my Pineapple Kichadi Recipe. This is recipe for Vellarikka Pachadi.

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Ingredients:-

1. Cucumber (Vellarikka) – 250 g

2. Curd – 1 cup

3. Salt – to taste

To Grind:

4. Grated coconut – ½ cup

5. Shallots – 2-3 nos.

6. Green chili – 1 nos.

7. Cumin seeds – ½ tsp.

8. Mustard seeds – 1 tsp.

For Seasoning:

9. Dry red chili – 2 nos.

10. Curry leaves – 1 sprig

11. Mustard seeds – ½ tsp.

12. Shallots – 2 nos., sliced

13. Oil – 2 tsp.

Method:-

1. Peel and cut cucumber into small thin pieces. Cook it with sliced green chilly along with enough water and salt.

2. Grind together grated coconut, shallots, green chili & cumin and mustard seeds along with a little water into a smooth paste.

3. Once the pieces are cooked, add the grounded coconut paste and continue cooking in low flame for another 3 minutes.

4. Then add the curd and stir well. Remove it from the flame.

5. Heat oil in another pan, splutter mustard seeds and saute dry red chilies and curry leaves for a few minutes.

6. Pour the seasoning over the vellarikka pachadi. Mix well before serving.

PINEAPPLE KICHADI

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Ingredients:-

1. Pineapple – half of a medium sized pineapple, finely chopped

2. Green chili – 2 nos., split lengthwise

3. Turmeric powder – ¼ tsp.

4. Salt – to taste

5. Sugar – ¼ tsp.

6. Curd – 1 cup

To Grind:

7. Coconut grated – ½ cup

8. Cumin seeds – ½ tsp.

For seasoning:

9. Coconut oil – 1 tsp.

10. Dry Red chili – 2 nos.

11. Mustard seeds – ½ tsp.

12. Curry leaves – 1 sprig

Method:-

1. Grind coconut and cumin seeds into fine paste.

2. Cook pineapple along with green chili, turmeric powder, sugar and little of salt in 2-3 cups of water. Cook till whole water get absorbed.

3. Then add the grinded paste. Cook it for another 2 minutes and remove from fire.

4. Then add curd and mix well.

5. Heat oil in another pan and sputter mustard. Then add dry red chili and curry leaves and saute it for a minute. Add the seasoning to the curry.

6. Delicious Pineapple Kichadi is ready to serve with boiled rice and other dishes.

Notes:-

- Add sugar according to pineapple’s sweetness.

LEMON PICKLE (NARANGA ACHAAR)

Home-made pickle always taste good than the store-bought one since they extract the essence for juice concentrates and the remaining only is used to make pickle. I tried this recipe, which is of my grandma, when I went to home last vacation. It is the most authentic way, and a bit lengthy in process, but trust me, it is worth all the effort to have such a mouthwatering taste. If made with the right proportion of ingredients and stored in a dry china ceramic jar (Bharani) or a glass jar, it will last for years together. Hope everyone will try and come out with some nice comments

More Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA

Ingredients:-

1. Lemon (Cheru Naranga) – 10 nos.

2. Garlic – 12 cloves, sliced lengthwise

3. Turmeric Powder – 1 tsp.

4. Red Chili Powder – 4 tbsp.

5. Fenugreek Powder – ½ tsp.

6. Asafoetida Powder (Kayam) – ½ tsp.

7. Gingely Oil (Nallenna) – 6-7 tbsp.

8. Vinegar – 3-4 tbsp.

9. Mustard Seed – 1 tsp.

10. Curry leaves – 2 sprig

11. Salt – as required

Method:-

1. In a big pan, boil enough water to immerse the lemon along with 5 tbsp. of salt and cook lemons for about 10 minutes until it becomes tender. (N.B: Do not overcook since it will become difficult to slice it) Remove from the fire, drain the water and allow it cool.

2. Cut the lemon into quarters and then cut each quarter into a half.

3. Add salt according to your taste into these lemon pieces, mix well and keep for 1-2 days in a tight dry ceramic or glass jar.

4. Heat the gingely oil in pan and sputter mustard seed. Then add the curry leaves and the sliced garlic and saute till it turns to nice brown color.

5. Lower the flame and add the turmeric powder, red chili powder, asafoetida powder and fenugreek powder. Saute it till raw smell fades.

6. Then add vinegar and mix well. Allow it to boil.

7. Now add the lemon slices and adjust the salt. Mix it well.

8. Remove it from flame and allow it to cool.

9. Transfer it to a dry air-tight ceramic or glass jar or container.

10. Traditional Kerala style Naranga Achar is ready!!!

Notes:-

- Keep it for a week or two before using, allowing lemon to get soft in the gravy and its juice to get mixed with the masala to give the best mouthwatering taste.

- Use only clean dry spoon to scoop the pickle from the jar, as wet spoon adds moisture and the pickle can get "fungus" and gets spoiled.

-

KERALA STYLE PEPPER CHICKEN

Pepper chicken is easy to prepare with a few ingredients. It is a dish that is spicy with taste from the black pepper combined with classic Indian flavour. It can be enjoyed with roti or even as a snack or starter.

Ingredients:-

1. Chicken – ½ kg

2. Pepper powder – 2 tbsp.

3. Cloves – 3 nos.

4. Fennel seeds – 1 tsp.

5. Onion – 1 no., chopped

6. Tomato – 1 no., chopped

7. Ginger – 1 inch piece

8. Garlic – 6-7 cloves

9. Cumin seeds – 1 tsp.

10. Turmeric powder – ¼ tsp.

11. Coriander leaves – a handful

12. Green Chili – 2 nos., chopped

13. Salt – to taste

14. Curry leaves – 1 sprig

15. Oil – 4 tbsp.

Method:-

1. Grind cloves, fennel seeds, onion, tomato, ginger, garlic, cumin seeds, turmeric powder, and coriander leaves into a fine smooth paste. Add pepper powder and 1 tbsp. salt and mix well.

2. Wash chicken thoroughly and drain the excess water.

3. Marinate the chicken with masala paste and make sure chicken is properly covered by the paste. Keep aside for at least an hour.

4. Heat the oil in a pan and add the curry leaves and chopped green chilies to it and saute for a minute.

5. Followed by marinated chicken only (save the remaining masala paste) and saute fry it for 2-3 minutes.

6. Then add the saved masala paste along with ¼ cup of water and stir it well for masala and oil get mixed properly.

7. Cook it covered on medium flame for 15-20 minutes till the chicken is done.

8. Now remove the lid, adjust salt and cook uncovered till gets the required consistency of the gravy. (I preferred semi-gravy for having it with chapati)

9. Pepper chicken is ready for serving hot with roti or chapati.

-

EASY MORU CURRY / MORU KACHIYATHU (WITHOUT COCONUT)

Buttermilk (Moru), whether it is Sambharam / Pacha Moru or Kachiya Moru / Moru Curry, is an integral part of daily Kerala Cuisine and is definitely favorite of a Malayalee. Moru Curry can be prepared in two ways – with grated coconut (known as Puliserry) and without coconut. I use to prefer the without coconut type whenever I am in a hurry. It is really easy, which can be prepared in less than 5 minutes, and equally tasty too (practically moru curry with coconut is always tastier). Even though, this spicy moru curry is also wonderfully flavored by ginger, fenugreek, curry leaves and other spices.

Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA

Ingredients:-

1. Curd – 3 cups (blended with 1 cup of water)

2. Shallots – 5 or 6 nos., finely sliced

3. Green Chilies – 3 nos., cut lenghtwise

4. Dry Red Chilies – 3 nos.

5. Curry Leaves – 1 or 2 sprigs

6. Ginger – 1 inch piece, finely chopped

7. Turmeric powder – ¼ tsp.

8. Fenugreek powder – A pinch

9. Cumin Seeds or Powder – ¼ tsp.

10. Oil – 1 tbsp.

11. Mustard – ½ tsp.

Method:-

1. Heat oil in a pan and splutter mustard seeds. Add shallots, green chilies, dry red chilies, ginger and curry leaves and saute it for 2 minutes.

2. Add turmeric powder, cumin seeds and fenugreek powder. Saute it for a minute

3. Pour over the curd blended with water and add needed salt too.

4. Moru Curry is ready to serve with meal.

PAAL PAYASAM (PRESSURE COOKER VERSION)

Paal Payasam is a traditional and classic dessert in Kerala Cuisine which is prepared on occasions of celebrations and festivals. So without doubt, it is an unavoidable part of Onasadhya’s dessert section. This is an easy-to-cook recipe which requires minimal ingredients. I hope you all will try and enjoy this, and come out with your comments.

Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA

Ingredients:-

1. White Rice (Pachari) or Basmati Rice – ¼ cup

2. Full Cream Milk – 5 cups

3. Sugar – ½ cup

4. Ghee – 2 tsp.

5. Nuts – few, to garnish

Method:-

1. Wash the white rice and dry it completely. Crush it in a mixer just for a pulse movement just for a second.

2. Heat the ghee in a pressure cooker and roast the nuts and keep nuts aside.

3. Now roast the rice in ghee till it release a nice aroma. (N.B: colour of rice should not change)

4. Then add 1 cup of milk to the rice. Pressure cook it for 2 whistles on medium flame and put off the flame.

5. Once pressure releases, open lid and add milk along with sugar. Switch on the flame again and simmer for 15-20 minutes. Stir continuously until a thick creamy consistency is reached. In between mash up the rice with the ladle.

6. Garnish it with roasted nuts and Paal Payasam is ready to serve hot or cold as per your preference.

VELLARIKKA PULISSERY / MORU CURRY

As I’ve told in the previous post, Puliserry is an authentic side dish of kerala, especially in Sadhya. And it is prepared with a variety of vegetables as the main ingredient like Cucumber (Vellarika), Mango, Pineapple, Banana etc. Today I’m coming up with the recipe for Vellarika Pulissery. I hope everyone will enjoy it.

Check BACHELOR'S ONASADHYA for More Simple & Easy-to-Cook Onasadhya Recipes. 

Ingredients:-

1. Sambar cucumber – 1 no., medium size

2. Curd – 3 cups, beaten

3. Turmeric powder – 1/4 tsp.

4. Salt – to taste

To Grind:

5. Coconut – 1 cup, grated

6. Cumin seeds – 1 tsp.

7. Shallots – 4 nos.

8. Green chilies – 3-4 nos.

For Tempering:

9. Oil – 1 tbsp.

10. Shallots – 3 nos., sliced

11. Dry Red chili - 2

12. Mustard seeds – 1 tsp.

13. Fenugreek seeds – ½ tsp.

14. Curry leaves - a sprig

Method:-

1.  Peel and cut the cucumber into small 1 inch cubes. Boil it covered in a pan with enough water and salt till it gets cooked.

2. When it is get cooked, grind grated coconut, cumin seeds, shallots and green chilies in a mixer grinder into a smooth paste.

3. Add this paste into the cooked cucumber along with the turmeric powder and cook it for few minutes. Keep stirring in between.

4. Switch off the flame and add the beaten curd to it. Adjust the salt. Continue stirring for few more minutes.

5. Then in a separate pan, heat oil and sputter mustard seeds and fenugreek seeds. Then add the sliced shallots, curry leaves and dry red chilies and saute them for a minute till shallots turns brown. (N.B: don’t get it burnt)

6. Add the tempering on to the top of Puliserry and the Vellarika Puliserry is ready to be served!!!

NAADAN PARIPPU CURRY (KERALA STYLE)

This Parippu curry is typically a Kerala dish, since it used coconut which is a typical ingredient of Kerala dishes. It’s one of the main and the first dish served to have with rice in Onasadhya, and when accompanied with a spoon of ghee, it is absolutely a different experience of taste. If there is pappad along with Parippu Curry and ghee, then I don’t want anything else to have some extra rice for the lunch. More Simple & Easy-to-Cook Onasadhya Recipes @ BACHELOR'S ONASADHYA

Ingredients:-

1. Cheruparippu (moong dal) – 1 cup

2. Grated coconut – half of a coconut

3. Cumin seeds – ½ tsp.

4. Green chilies – 5-6 nos.

5. Turmeric powder – ¼ tsp.

6. Coconut oil – 2-3 tsp.

7. Shallots – 3-4 nos., chopped

8. Mustard seeds – ½ tsp.

9. Red chili – 2-3 nos.

10. Curry leaves – 1 sprig

11. Salt – to taste

12. Ghee – 1 tsp. (optional)

Method:-

1. Cook dal by along with 2 cup of water and salt till it is soft and mushy. Mash it well. (If cooking in a pressure cooker, cook for 3-4 whistles)

2. By the time dal get cooked, grind grated coconut, green chilies and cumin seeds along with turmeric powder.

3. When dal is ready, add ground paste and adjust salt. Add 1 more cup of water. Let it boil and remove from flame.

4. Now heat oil in another pan and splutter mustard seeds, and add shallots, curry leaves and red chilies. Saute till the onion becomes golden brown. Pour over cooked dal and mix well.

5. Drizzle some ghee over the curry before serving and enjoy with rice and pappad.

Done!!!

PULISSERY / KACHIYA MORU / MORU CURRY

Pulissery is an authentic side dish of Kerala and is an inseparable part of Sadhya, which goes well with rice for lunch. It can be prepared with a variety of vegetables as the main ingredient and even without any vegetables too. Here is the simple Pulissery without addition of any vegetable, which is also known as Moru curry or Kaachiya Moru. More Simple & Easy-to-Cook Onasadhya Recipes @ BACHELOR'S ONASADHYA

Ingredients:-

1. Curd – 2 cup (fairly thick)

2. Grated Coconut – ½ cup

3. Shallots – 5-6 nos.

4. Garlic pods – 2 nos.

5. Cumin seeds – ¼ tsp.

6. Turmeric powder – ¼ tsp.

7. Ginger – A small piece, chopped

8. Fenugreek powder – ¼ tsp.

9. Green chilies – 2-3 nos.

10. Dry Red Chilies – 2-3 nos.

11. Curry leaves – 1-2 sprigs

12. Salt – to taste

13. Chili powder - A pinch

14. Oil – 2-3 tbsp.

Method:-

1. Grind grated coconut, garlic, cumin seeds, turmeric powder, green chilies and 2 to 3 shallots into smooth fine paste.

2. Mix the paste with the buttermilk and add curry leaves and salt to taste. Keep on low flame and keep stirring till buttermilk is warm. (N.B: Do not let it boil, or it will get coagulated).

3. Now heat oil in a separate pan and splutter mustard seeds.

4. Then add rest of pearl onions (finely chopped), ginger and red chilies, saute it. (N.B: Don’t get it burned)

5. As they turn brown, add fenugreek powder and pinch of chili powder.

6. Add the tempering into the buttermilk mixture and stir mix well.

Done!!!

KERALA STYLE ULLI VADA (ONION FRITTERS)

Ulli Vada is the simplest and the easiest to prepare snack in the wide varieties of vada category. The fried onions makes it one of the tastiest snack and my favourite since childhood. It is similar to Pyaj Pakoda, which is a snack of North India. It is a famous and very simple tea-time snack in Kerala, which can be done within 10 minutes. Along with a cup of hot tea or coffee, we can tell it is a perfect & nice evening. Try it and comment.

Ingredients:-

1. Gram flour (Besan) – 1 ½ cups

2. Rice flour – ½ cup

3. Onions – 3-4nos., thinly sliced

4. Ginger – 1 tbsp., minced

5. Green chilies – 2-3nos., chopped

6. Asafoetida (Hing) – a pinch

7. Curry leaves – 1-2 sprig

8. Salt – to taste

9. Oil – enough for deep frying

Method:-

1. Combine all the ingredients (except oil) in a large bowl and mix properly with hands. Add water in little quantity and keep mixing the batter. Make batter of semi-thick consistency.

2. In a medium size pan, take oil enough to deep frying and heat it. When the oil is hot, deep fry the batter (each of a handful quantity giving a round shape of vada) in oil at medium flame till turns golden brown on both sides. Let it get crisp and brown. (N.B: Take care not to get it burned)

3. Serve Crispy Kerala Ulli vada with Sauce or Ketchup as snack along with a cup of hot tea or coffee.

Note:- Even you can use Maida Flour if gram flour and rice flour are available. But should add a pinch of baking powder and have to leave it for an hour to become soft.

NAADAN FISH/MEEN CURRY (TRAVANCORE STYLE)

Meen curry is very much a southern Kerala dish, especially of Christian Families (now common among other groups too). It is red, hot and really spicy. My ammachi (grandma) use to prepare it with a high chilly content and according to ammachi, without that hot taste, we can’t call it a real meen curry. Fish curry is an inseparable part of our lunch and dinner. And when I’m alone in Jodhpur, I miss that taste so much and manage to prepare it in an easy way, and came out successful (but nothing near to ammachi’s preparation). “Kappem meen curryum”, which means tapioca with fish curry, is one of the traditional and best combination. And for bachelors meen curry is universal curry to be combined with anything, like porota or even bread, and I too belong to that group.

Ingredients:-

1. Fish – ½ kg, medium size pieces

2. Chilli powder – 3 tbsp.

3. Kashmere chilli powder – 2 tbsp.

4. Turmeric powder – ½ tsp.

5. Shallots – 10-12 nos., sliced (if not available, can use finely chopped ½ of an onion)

6. Garlic – 10 pods, finely chopped

7. Ginger – 2 inch piece, finely chopped

8. Fenugreek (uluva) powder – 1 tsp.

9. Curry leaves – 3-4 sprigs

10. Gambooge (Kudampuli/Meenpuli) – 3-4 pieces (soaked in water for 15-20 minutes)

11. Salt – to taste

12. Coconut oil – 7 tbsp.

Method:-

1. Heat coconut oil in a pan, sputter mustard seeds and the add the ginger and garlic. Saute it for few minutes till raw smell fades.

2. Then add the sliced shallots and saute till it turns light brown in colour.

3. Now add both the chili powders and turmeric powder and saute well, allowing it to cook in the oil and roasted smell releases.

4. Add the soaked kudampuli, along with the water in which it was soaked and the curry leaves now. Add salt too and stir well.

5. Now add the fish pieces and water enough to cover the pieces properly. Cook it in medium flame.

6. As the curry starts to boil, add the fenugreek powder and close the pan with a lid.

7. Then reduce the heat and let the curry simmer till the fish is done.

8.  Then boil the curry till the gravy is thick.

9. Sprinkle a bit of fenugreek powder over it at the end.

10. Serve with rice or kappa.

Done!!!

Notes:-

- Fish curry becomes more and more tastier as it is kept for longer time, as the pieces absorbs the masala as it is kept.

- If using shallot, this curry can be kept for 2-3 days even without refrigerating.