Vishu Recipes
Pineapple Pachadi (Pineapple with Ground coconut and Curd)
A festival becomes even more enjoyable when you celebrate with your loved ones. Last year, we had celebrated Onam with J’s cousins. As luck would have it, this year all the kids were having the …
Ethakka/Kaaya/Vazhakka Mezhukkupuratti (Stir fried Raw Banana)
The literal translation of the word ‘mezhukkupuratti’ would be ‘oil-coated’. In other words, Stir fry. Ethakka/Kaaya/Vazhakka Mezhupuratti can be made with two types of raw banana. One is the Nendran variety and the other one …
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Varutharacha Sambar
Sambar can be prepared in lot many ways. I usually prepare the Sambar without coconut. Ever since J returned from Kerala the last month, he couldn’t stop talking about this amazing Sambar he had, at a hotel. On enquiring, he was told that it is Varutharacha Sambar. I remember making this much before my marriage, under the guidnce of my maternal Grandmom. As I was making after such a long gap, I had to double check with my mother to see if I was on the right track. Pretty pleased with the results 🙂
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Mulaku Thoran (Stir fried Green Chilli with Coconut)
Couple of weeks back, while talking to my MIL, she casually named the dishes she had prepared. What intrigued me was the mention of Mulaku Thoran, which I had never heard of. She was as excited as me while narrating the preparation. J loved the dish. The chillies used for this preparation are the big variety which is very mild. You may retain the seeds of the chilli if you wish.
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Paalada Paayasam/ Paalada Pradhaman/ Palada Payasam
I have been away from this space for almost a month now. Trust me, it was not easy. My camera went for repair and the waiting was really frustrating. I was looking forward to get it back. The happiness was short lived when I realised that it was still not functional. Thankfully J understood my predicament and offered to buy me a new camera. Woo hoo !! I am back in my happy place. To celebrate the joy, I decided to make Paalada Paayasam, a traditional Kerala sweet, which holds an important place in Sadya. In the olden days, the…
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Sambar- I
Sambar is a lentil dish commonly made in South Indian households. One can find a lot of variations in the preparation of this curry. Some like it watery, some like it thick, some prefer having lots of vegetables in it, while some prefer very less. The recipe I am sharing today is one of the few ways I prepare. Also, the Sambar I prepare is usually thick with less vegetables and not too sour, as per our liking. You may adjust the ingredients to suit your liking. If you like the sambar to be thin, you may use less lentil….
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Mathanga Erissery (Pumpkin and Cow peas with grated Coconut)
Erissery is an integral part of a Sadya, the typical vegetarian Kerala feast. Erissery can be made with vegetables like pumpkin, yam etc. The preparation remains the same, be it any vegetable.
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Pineapple Pulissery
The first time we tasted Pineapple pulissery was probably at my friend Ani’s place, last Onam. Having enquired about the recipe, I decided to try it out. Thankfully it turned out so well that my boys have asked to prepare only this one when I make Pulissery. I have lost count of the number of times,
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Kadumanga/Kaduku manga (Kerala Style Mango Pickle )
Onam is just around the corner. Kadukumanga is one of a must have pickle in Onam Sadya, the traditional feast. What I like the most about this pickle is the crunchines of the mango pieces. This pickle is very easy to prepare. Kaduku manga (Kerala Style Mango Pickle )
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Olan (Ash Gourd and Cow peas cooked in Coconut Milk)
Olan is one of the must have dishes in any Kerala sadya (feast). It is a side dish comprising of chunks of ash gourd and cow peas cooked in coconut milk. Not only is it tasty but also easy to prepare as well. Olan can be prepared using Pumpkin instead of ash gourd or a combination of both. I have us
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Lemon Pickle
One can find a lot of variations to pickle recipes. The recipe I am sharing here is that of Lemon Pickle, that I usually make at home. I learnt it from my mother. Here’s the recipe. Make sure you use ripe yellow lemons. The green ones will be raw and may have a bitterness to it. I used Kashmiri chil
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Padavalanga Parippu Thoran (Pigeon pea- Snake gourd with grated coconut)- A Kerala special
Here is the recipe ofPadavalanga Parippu Thoran, prepared in Kerala style. This is one of my personal favourite dishes,a side dish that goes well with Rice Padavalanga Parippu Thoran (Pigeon pea- Snake gourd with grated coconut)- A Kerala special
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Semiya Paayasam aka Seviyan kheer (Vermicelli pudding)
Parippu Varutharachathu (Pigeon peas with roasted and ground coconut)
A few months back, I was looking to prepare some variety of Kerala style gravies. That’s when I came across a recipe by my friend Sherin. Parippu Varutharachathu..Pigeon peas with roasted and ground coconut. Parippu thenga arachu vachathu has been something I was used to, but Varutharachathu was new
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Gooseberry Pickle
The other day, while I was passing by a vegetable shop, I found a huge pile of jumbo gooseberries. My first thoughts were, “I can make some thing with that !” Then, all I could think of was Gooseberry Pickles, the pickles from my childhood memories. The mere mention of this pickle makes my mouth wat
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Parippu Thenga Arachu Vachathu (Moong Lentil Curry with Ground Coconut)
Parippu Thenga Arachu Vachathu or Parippu Curry is one of the must-have dishes for any Kerala style vegetarian Sadya (feast). Rice with a ladlefulof this curry topped with a spoonful of warm clarified butter is a meal I would die for. Its the clarified butter which gives this dish that distinctive
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Parippu Payasam/ Parippu Pradhaman (Mung bean lentils cooked with jaggery and Coconut Milk)
Payasam or Pradhaman is one of the must have desserts of any Kerala Sadya, a vegetarian feast. There are varieties of pradhamans like Ada Pradhaman, Parippu Pradhaman, PaaladaPradhaman etc. The recipe I am sharing here is that ofParippu Pradhaman,made with Mung bean lentils cooked with Coconut mi
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