Nentrapazham/Ripe Plantain -2
Cardamom powder-one pinch
Salt- one pinch
From one coconut take 1/2 cup of thick coconut milk and 1 cup of thin coconut milk.
Peel and cut banana into medium pieces .
Cook banana pieces along with thin coconut milk in low flame.Stir Continuously
When 3/4 th done add sugar and salt .mix well ..Cook for another 5 minutes or until the banana is cooked well.
Then add cardamom powder and finally add thick coconut milk and grated coconut .Stir well and turn off the stove .
So the easy and tasty pazham kurukku is ready ..we can use this as a quick dessert in a busy day..U can serve this as hot or cold.
The consistency of the kurukku is depends up on u.
Raw jack fruit -2 cups(better to take jack fruit which is just about to ripe )
Grated coconut-1 1/4 coconut
Dry red chilly-5
Chop each jack fruit pods into 4- to 5 pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If u r cooking in cooker 2 whistle is enough.
In a blender grind 1 coconut and cumin seeds along with very small amount of water .Not grind too fine paste..
Add this mix to the cooked jack fruit .
Mix and boil well in low flame.
In a pan heat coconut oil,splutter mustard seeds,dry red chilly and curry leaves .
When done add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown colour.
Add this seasoning to the jackfruit-coconut mix.
Switch of the fire and close the pan for 10 to 15 minutes.
So the very tasty traditional chakka erissery is ready to serve
Gothambu Nurukku- 1 1/2 cup
Grated coconut-of 5
Jagerry -less than 1/2 kg
Take 3 types of coconut milk from 5 coconut .1 1/2 cup of onnam palu(first extract),4 cup of randam palu and 4 cup of moonam palu and keep aside.
Wash the wheat thoroughly and cook by adding 3 lit of water .
In cooker 5-6 whistle is enough
When done strain and pour some more hot water to the cooked rice and drain well .
switch on the fire.
To the cooked wheat add 3rd coconut milk and stir well in medium heat..
When it began to thick add 2nd coconut milk and melted Jagerry.Add a pinch of salt also.Stir continuously till it get thick.
Finally add onnam palu when the payasam began to thicken
Mix well and remove from the stove ..(after adding onnam palu no need to boil the payasam)
Roast coconut pieces and cashew nuts in ghee and add to the payasam ..
The amount of jagerry is depending up on ur taste ..u can increase or decrease the amount of Jagerry.
So the tasty and easy gothambu payasam is ready to serve ..
(It will become very thick when it cools ..So try to serve hot in sadya .If ur payasam became really thick then dont worry add some boiled water and mix well..check the sweetness .add more jagerry if u want ..Colour of the payasam will depend up on the colour of the jagerry u use .If u r using dark colour jagerry ,the colour will be light brown shade otherwise it will be in light yellow colour )
Plantain (pacha kaya)-1
Long beans(aching a payar)-3
Ash gourd(kumbalaga)-1/2 cup
Raw Mango(pacha maga)-half of one
Turmeric Powder(majal podi)-1/4 tsp
Green chilly(pacha Mulaku)-3
Cumin seeds(jeerakam)-1/2 tsp
Coconut oil-2 tbsp
Water-1 1/2 cup
Grated coconut(thega chirakiyathu)-3/4 of 1
- Cut all the vegetables including mango into long thin pieces .
- Wash them well and cook the vegetables excluding mango by adding turmeric powder ,salt ,few curry leaves and 1 1/2 cup of water.cover the pot and cook in low flame .
- When 3/4 th done add mango pieces and cook.
- In a blender add grated coconut,cumin seeds,green chilly ,salt and shallots .
- Grind this to a semi medium consistency ..not fine paste ..
- Add this coconut mix to the cooked vegetables and mix well..
- Check the salt ..
- Allow to boil for 5 minutes in low flame ..Stir occasionally..
- Finally sprinkle coconut oil and fresh curry leaves (rub curry leaves between in fingers )
- Close the pan for few minutes b4 serving .(by that time the aroma of coconut oil and curry leaves will spread all over the aviyal)
- So tasty pacha maga aviyal is ready…