(U can add variety of vegetables according to ur choice like carrot ,potato )
Grated coconut-11/2
Dry red chilly-4
Curry leaves
Salt -to taste
Jaggery/sugar -according to ur taste
Cumin seeds-1/4tsp
Mustard seeds-1/4tsp
Turmeric powder-1/2tsp
Chilly powder-1/4tsp
Pepper powder-1/4tsp
Coconut oil-3Tbsp
Method
Cook all the vegetables separately along with turmeric powder and salt (3/4th cooked)…Keep that a side…In a blender add grated coconut(1/2) ,dry red chilly(2) , 1/4tsp of cumin seeds along with 2tsp water and grind ..Don`t grind so finely( 3/4th)… Keep that also aside ..
Take a kadai and add 2Tbsp of coconut oil .. In to that add the cooked vegetables one by one ..Then add chilly powder ,pepper powder and jaggery or sugar (if u dont want ur koottucurry to be sweet avoid this) and mix carefully ….Then add the coconut paste and salt ,and allow to boil ….When done remove the curry from the flame …
In another kadai heat 1Tbsp of coconut oil and add red chilly (splits) ,then add mustard seeds and when it splutter add curry leaves ..Now add grated coconut(1) and stir well and roast it till golden brown colour ..When the brown colour occurs pour the curry to this roasted coconut and mix well ….And close the kadai with a lid for few minutes..So now the koottu curry is ready to serve …
Here I am sharing the recipe of our traditional vishu katta…In thrissur we make this as a thick form ,thats why its called Vishnu katta .. But in some places like cochin and palakkad ,they make in the form of kanji .. .We cant celebrate vishu without vishu katta and vishu kani…In the day of vishu after seeing the vishu kani early in the morning ,we used to have vishu katta as breakfast ….So Enjoy a great vishu …..
Vishukani
Ingredients
Vishu Katta
Raw Rice -2 1/2cup( unakkalari,the rice which we use to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)
Grated Coconut-5
Salt-to taste
Cumin seeds-3/4 tsp
Cooking Time-1 hour
Vishu katta
Method
Extract thick coconut milk( onnam pall) and filter it (3 cup).
Lightly crush cumin seeds and add this to the coconut milk and keep it aside …
Now add some more water and grind again and extract thin coconut milk(8 1/2cup).
Soak rice of 20 minutes and wash properly drain and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its the best) ….Then add the 2nd coconut milk and bring it to boil in medium flame.Stir occasionally for not to curdling the milk .
When it began to boil, add the rice into it,close the vessel with a lid and cook..
When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds ..
..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk will began to splutter .When done the oil is begin to come out from vishu katta ….
So when its done take it from the kadai or uruli and pour into a steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even..
Cut beetroot into medium size pieces and cook by adding 1/4 cup of water and salt in medium flame.
If u r using a cooker 4 whistle is needed.
When cool ,take a blender and blend this cook beetroot for 1 sec ..(coarsely )
Now grind cumin seeds,mustard seeds ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste ..
Note: If u want u can coarsely grind mustard seeds than making it to a paste ..
Add this ground paste to the cooked beetroot (ground ) and mix well..
Allow to boil on low heat .
Now pour 1cup of thick curd to the blender and just blend .
No need to make buttermilk consistency.. We just want to remove the lumps in the curd ..
Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously..
Check the salt ..
Then remove from the heat ..
Finally splutter mustard seeds,dry red chilly and curry leaves .
Add this to the curry and mix well..Cover with a lid for few minutes b4 serving ..
If the curd is too sour u can add very small amount of sugar to balance the taste … aarodum parayallee .. 😉
Note :very careful while selecting beetroot for pachadi .. take a beetroot and scratch a small portion in the backside of the beet ..when u see dark colour ,its good..otherwise u won’t get this nice colour while making pachadi
Injimpuli is one of keralas traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isnt it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..
Ingredients
Fresh Ginger-1/4kg(finely chopped)
Tamarind-3 lemon sized (soaked in water )
Coconut Oil-5tbsp
Turmeric Powder-1/2tsp
Salt -to taste
Chilly Powder-1 tsp
Mustard seeds-1/2tsp
Curry Leaves-2strings
Small onion-5(chopped)
Dry Red Chilly-3(chopped)
Green Chilly or white chilli -4(finely chopped) or according to the spice level
Jaggery(Sharkara)-according to ur taste
Method
Peel the ginger and cut into long pieces and chop finely…
Or if u have chopper ,chop finely using that.
Pour the finely chopped ginger into salt water and keep it for 10 minutes..
After that wash properly and drain it ..
After draining ,heat coconut oil in a kadai and add the ginger and fry it …
Fry till it become light golden brown colour…
Drain them and keep aside for cooling ..
Then take a blender and crush the fried ginger and keep that aside…
If u like to bite the ginger then no need to crush the fried ginger .
Soak tamarind in one cup of hot water for 15 minutes and extract the juice .
Filter it and keep it aside..
If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder and water.
Mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..
(or u can cook tamarind juice along with salt ,chilli powder d turmeric powder in a cooker in medium heat ..)
Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …
Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )
Now heat remaining oil in a separate pan and add mustard seeds..
When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …
Pour this mixture to the cooked tamarind water…
Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…
Boil till it become a semi medium thick liquid…(add hot water if it became too thick)
Check the salt and jaggery .If u need add more according to ur taste.. ….
(Its better not to add too much jaggery ,u can add half jaggery d half sugar )
Injimpuli gets thicker when it cools down..
So now the tasty injimpuli is ready to serve…
After cooling, transfer into glass container and u can keep it in the fridge for long ..
Peel the pineapple.. ..Cut out all the eyes carefully.Cut into slices..
Remove the hard portion and cut into very small cubes. .
Cook pineapple in a cooker along with with ,chilli powder ,turmeric powder ,sugar ,salt in 1/4 cup of water..
Grind the coconut along with 1/2tsp of mustard seeds ,green chilli ,curry leaves (2) and cumin to a fine paste.
Now add the coconut paste to the cooked pineapple .
Mix well and reduce the flame and cook for another 10 minutes..
The gravy should be thick
Now add the yogurt and mix well.
Heat for 2 minutes by stirring continuously ..
Check the salt and sugar
Heat coconut oil in a pan and add mustard seeds when it splutter add dry red chilly and curry leaves and pour over the pachadi..Close it and allow to cool ..
It will be good if u make ur pachadi one day b4 sadya ..
So now ur delicious pachadi is ready to serve ..
Note
If the pineapple is too sour u can adjust the sugar according to ur taste ..
Heat 2 tsp of ghee and fry the vermicelli to golden colour..Heat 2 tsp of ghee in another pan and put mustard seeds and let them splutter.Then add urad dal and when the dal become light red put chillies,onion and fry them lightly..Then add the vegetables and saute for 2 minutes..Then add salt and water ..Allow it to boil ..Reduce the flame and put in vermicelli and keep stirring at regular intervals till the vermicelli is totally cooked and is quite thick..Now add fried cashew nut bits and remove from flame.It should be served with hot coconut chutney..Children love to have this with tomato sauce …
Extract thick coconut milk and thin milk from grated coconut and keep that aside
Peel potatoes and cut into big pieces..
Add enough salt and water and pressure cook .. 2 whistle.. Keep aside..
Heat one tbsp of oil and add onion,ginger,green chilli,garlic and 1 string of curry leaves and sauté till the onion become translucent ..
Then add cooked potato and mix well .. Mash with a fork or wooden spoon slightly ..
Now add thin coconut milk and mix well .. Cook for 10 minutes in medium flame stirring occasionally ..
After that add thick milk and allow to boil by stirring continuously and then reduce the flame and cook for 2 more minute..Check the salt
Then sprinkle 1 tbsp of coconut milk and remaining i string of curry leaves and close the pan for few minutes ..
potato stew
Note :
The amount of green chilli varies ..I used minimum level as my kids love this stew .. and one more thing.. some people used to add whole spices ..One day i made this stew by adding that ,but i didn’t like that taste ,,.. so if u prefer garam masala u can add..
Turmeric powder-1/4tsp or one pinch yellow colour (opt)
Water-
Pazham Pori
Method
Peel and cut each banana into 4 pieces or if u want small pazham pori u can make it as 8 pieces .
For the batter ,in a blender add maida,sugar,salt,turmeric powder ,cornflour,rice flour and enough water and blend nicely ..I did this to avoid lumps and to get a uniform batter..Then add fried sesame seeds into the batter and mix well..opt only..
..Check the sugar ..If u want more sugar add accordingly…The batter should be thicker than dosa batter.
Then dip each banana slice into the batter and place in to the hot oil ..Oil should not be too hot …Otherwise banana will burn as soon we dip into the oil..so be very careful about the temperature of the oil..Can fry 4-5 pieces at a time based on the size of ur kadai..
pazhampori
Fry both sides till crisp and light golden in colour..
Drain excess oil ..
Serve after 15 minutes …and enjoy ur pazham pori with hot tea… 🙂
NB: U can use wheat flour instead of maida to make a healthy pazham pori… 😉
Cut the banana into small pieces …Heat ghee in a pan ..Then fry the banana till it become golden brown colour ..Turn it and fry the other side also …When it ready sprinkle the sugar into the top of the banana…..Transfer into a serving plate ..Serve hot..
Now add the coconut paste to the cooked pineapple .
Curryworld 
