Ingredients
1 raw Kerala Banana (Nendra pazham) or 2 green Plantains (medium size)
2 cup Curd/ Yogurt (sour)
200 gram Yam
1/2 teaspoon Turmeric Powder
Salt to taste
For Masala Paste
1 cup Coconut (grated)
1 sprig Curry Leaves
1/2 teaspoon Turmeric Powder
1 teaspoon Pepper Corns
6 Green Chilies
For Seasoning
1 teaspoon Mustard Seeds
2 tablespoon Coconut Oil
Curry Leaves (few)
How to make Kalan
- Firstly, cut banana and yam into small cubes.
- Boil them, with turmeric and pepper powder added to the water. Add salt to it.
- Grind all the masala ingredients to a paste.
- Add this masala to cooked vegetables.
- Simmer for a few minutes.
- Add beaten curd, stir well and remove from heat.
- For seasoning, heat oil in a pan. Add mustard seeds and curry leaves.
- Add this seasoning to the Kalan.
- Sere hot.
Popularity: 1% [?]
Ingredients
1 cup Vermicelli
A pinch Saffron
3/4 cup Water
3-4 Cashew nuts
1 cup Sugar
7-8 Raisins
1 cup Milk
2-3 Cardamom
How to make Semiya Payasam
- Saute the vermicelli in ghee till it turns brown.
- Boil water in another vessel..
- Put vermicelli in boiling water and cover it, stirring occasionally.
- After the vermicelli becomes soft, add the sugar stirring continuously.
- Dissolve in the milk and add this to the vermicelli.
- Powder the cardamom and add it to the mixture.
- Flavor the desert with fried cashew nuts and almonds.
- Simmer the vermicelli for about two minutes. Your delicious payasam is ready to be served.
Popularity: 1% [?]
Ingredients
1 cup Toovar Dal
1/ 4 cup Coconut (grated)
1 Onion (chopped)
3 Red chilies
1 teaspoon Mustard Seeds
1 Green Pepper (cut into pieces)
2 teaspoon Channa dal
1 Tomato (chopped)
1 teaspoon Tamarind Paste
1 Pinch hing
Coriander leaves
3 teaspoon Dhania seeds
Pinch of turmeric Powder
3 teaspoon Salt
How to make Sambar
- Wash toovar dal and boil it with 3 cups of water.
- Fry chana dal, hing, dhania seeds and red chilies for few minutes.
- Add grated coconut and fry again.
- Grind the mixture with sufficient water.
- Heat oil in a frying pan and fry green peppers.
- Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water.
- Add to it the mixture of third step and cook again for 5 minutes.
- Add boiled dal to it and again boil it.
- Meanwhile fry the mustard seeds and onions.
- Add the above contents along with coriander leaves to the mixture and mix well.
- Sambar is ready to serve.
Popularity: 1% [?]
Ingredients
2 cups Ripe Pumpkin (sliced into pieces )
2 Dried chilli
1/2 cup Red oriental bean
To be Ground in paste
1 cup Coconut milk
2 springs Curry leaves
2 teaspoon Oil
1/2 teaspoon Turmeric powder
1 teaspoon Mustard
2 Garlic pods
Water
Salt to taste
1/2 teaspoon Cumin
1 cup Grated Coconut
1 Small onions
2 or 3 Green chilli
How to make Erissery
- Soak beans overnight.
- Cook pumpkin with beans after adding enough water and salt
- Put the grounded paste to the pumpkin, boil for sometime and keep aside.
- Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry and stir well
- Yummy erussery is ready to be served.
Popularity: 1% [?]
Ingredients
1/2 cup Bengal gram  Dal
1/2 cup Inner flesh of drum stick
2 tablespoon White gram dal
1/2 cup Grated coconut
1/4 teaspoon Turmeric powder
1/4kg (all together) Pumpkin, snake gourd, Long runner beans, yam, cucumber
1/4 cup Coconut oil
3 Dried red chillies
3 Green chillies
Salt to taste
2 sprig Curry leaves
1 teaspoon Mustard
1 tablespoon Ghee
How to make Koottu Curry
- Grind 1/2cup grated coconut with turmeric powder and green chillies into a fine paste..
- Pressure cook the bengal gram dal with salt and water to a thick gravy
- Clean and cut the vegetables into small pieces. Boil the vegetables by steaming.
- Heat oil and season mustard, white gram dal, dried red chillies and curry leaves.
- Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal to it and simmer it on low heat
- Heat 1tablespoon ghee and fry the 1/4cup grated coconut in it till golden brown. Season the koottucurry with it and mix well.
Popularity: 1% [?]
Ingredients
Mango, ripe
2 teaspoon Ginger
3 tablespoon Onion, finely chopped
4 tablespoon Curd
1/2 teaspoon Turmeric powder
1 Cup coconut, grated
5 Dry chillies
2 teaspoon Mustard
3 teaspoon Oil
Water as required
4 to 5 Curry leaves
Salt to taste
How to make Mango Pulissery
- Slice the mangoes into medium size pieces.
- Add onions, ginger, turmeric powder and salt to the mangoes and boil it till the mangoes are completely cooked.
- Grind the grated coconut and curd together.
- Combine it with the cooked mangoes.
- Take a pan and heat oil in it, add mustard, dry chillies and curry leaves to it.
- Add the mango mixture to the pan and simmer for about 30 seconds.
- Mango Pulissery is ready to serve.
Popularity: 1% [?]
Ingredients
250 grams Broken Wheat
10 grams Raisins
500 grams Jaggery
10 grams Cashew Nuts
3 tablespoon Ghee
5 grams Cardamom
2 Coconut
10 grams Dry ginger powder
10 grams Cumin Powder
How to make Wheat Payasam
- Grate the coconut. Add 1/2 glass warm water to the grated coconut. Extract the first coconut milk by filtering the mixture of coconut and water.
- Extract the second milk by adding 1 1/2 glass warm water. Repeat the process to extract the third milk.
- Saute broken wheat lightly in one teaspoon ghee.
- Cook the brown wheat in 1 1/2 liters of water.
- Add the third milk and the second milk to the wheat and bring to a boil.
- Let the mixture thicken to a semi solid consistency then add powdered jaggery.
- Finally add the first milk and simmer it for a while.
- Season it with fried nut, raisins, powdered cardamom, ginger and cumin.
- Stir well and remove from fire immediately.
Popularity: 1% [?]
Ingredients
4 cups Whole Milk
1 teaspoon Ghee
3 tablespoon Sugar to taste
Pinch of Saffron
¼ cup Short/Medium Grained Rice
1-2 tablespoon Nuts (1used Almonds, Pistachios and Cashews)
4-5 Raisins
¼ teaspoon Cardamom Powder
How to make Pal Payasam
- Heat ghee in a sauce pan
- Add chopped nuts along with raisins in the sauce pan. Set it aside when the raisins get plump and nuts turn reddish brown.
- Roast rice for 2-3 min in the same pan over low heat.
- Add milk to the pan now and let it come to boil over medium-high heat. Stir it occasionally so that the milk does not stick to the bottom.
- It is better to use a non-stick pan, to make sure that the milk does not burn.
- Once the milk is boiled add sugar to it and stir it. Reduce the heat to medium and cook until the milk has reduced to half.
- Once the rice gets cooked and becomes soft and when the milk becomes half, the Payasam is done.
- Add the rest of the ingredients and stir gently till the ingredients combine and then serve it garnished with the remaining nuts.
Popularity: 1% [?]
Ingredients
2 tablespoon Yogurt
1/2 cup Coconut paste
1/2 teaspoon Cumin seeds
1 tablespoon Oil
A pinch Mustard seeds
1/4 teaspoon (optional) Fenugreek powder
1 tablespoon chopped Onion
1/8 teaspoon Turmeric
1/2 teaspoon Garlic
4 broken Whole red chilly
1 teaspoon Ginger
Curry leaves
How to make Moru Curry
- Blend coconut, curd and green chillies in a blender.
- Add 1 cup water, red chilly powder, turmeric and salt to the mixture,bring to a boil and remove from the heat.
- Heat the oil separately. Add mustard seeds, cumin seeds, fenugreek seeds to the oil and let them splutter, then add the chopped onion, the red chillies,the garlic, the ginger and the curry leaves and season the curry with it.
Popularity: 1% [?]
Ingredients
2 Tomatoes
1 stalk Curry leaves
2 Red chillies
1 stalk Coriander leaves
4 cups Water of boiled dal (stock)
1- 2 cloves Garlic grated
1 stalk Mint leaves
8-10 Peppercorns
1/2 teaspoon Sambhar masala
2-3 pinches Clove-cinnamon powder
1 1/2 teaspoon Cumin seeds
1 marble sized ball of jaggery or 1/2 teaspoon sugar
2 pinch Hing (Asafoetida)
1 tablespoon Ghee or oil
1/2 teaspoon Mustard seeds1
1 small strip Tamarind
Salt to taste
How to make Tomato Rasam
- Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
- Heat 1/4 teaspoon. oil in a small pan, add pepper corns and 1 teaspoon. cumin seeds and roast till aromatic, pound it in a mortar till powdered. Keep aside.
- Peel away the broken skin of boiled tomatoes and mash them into a pulp
- To the thick tomato pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and blend it with the blender.
- In a deep pan, add the stock.
- Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
- Add garlic to it and stir.
- Season the rasam with the prepared tadka.
- Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
- Serve hot as a soup or with steaming hot plain rice and papads
Popularity: 1% [?]
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