Tender Ash Gourd/elavan/kumbalanga-1 cup
Van payar/red beans-handful of
Green chilli-1 to 2
Coconut Oil-1 tbsp
Coconut milk-1/2cup (120ml)thick
Curry leaves-2 strings
Kerala sadya Olan recipe
Soak van payer for about 2-3 hours and cook with enough water ..
Peel and cut the elaven(kumbalanga) to medium thin slices ..
In a sauce pan add 1 cup water and enough along with elavan pieces..
Close and cook ,stirring occasionally .
When 3/4th cooked add cooked payer and green chilli slits .
And continue cooking until done .
Then slightly mash the elavan and payar..
Then add thick coconut milk and mix well ..
Remove from the fire and sprinkle coconut oil and curry leaves ..
Close for 10 minutes .. Then check the taste and adjust the salt ..
If the coconut milk is not that good ,u can add 2 pinches of sugar to enhance the taste …
Note :The amount of green chilli is depends .. So add according to the spice level of that particular chilli and ur taste ..
In some area they won’t add coconut milk ..and some people don’t use van payar also .. So this is the basic step..
So hope u will def make this simple olan for this Vishu 🙂
Grated coconut-1/4 of 1
Oil- for frying
Dry red chilli-1
Curry leaves-1 string
Thoroughly wash each ladies finger and wipe with a kitchen tissue
Cut into thin medium thin slices and sprinkle very small amount of salt ..Keep aside for 10 minute ..
Then heat oil and fry this ladysfinger along with one chilli(slits) till it become crisp .. (but take care not to burn )
Remove from the oil and keep in a kitchen towel to remove the excess oil..
Make fine paste of coconut and mustard seeds along with half cup or enough curd to grind ..
In a wide bowl take rest of the curd and beat well with a spoon or fork..
Into that add this fine paste and mix well .Add salt and combine well..
Heat oil and splutter mustard seeds followed by red chilli slits and curry leaves ..
Add this seasoning and mix ..Check the taste ,Add salt if needed..
Finally add fried ladies finger just before serving ,so that crispness will be there ..
Note : If u find the curd to be too sour u can add small amount of sugar to it ..
So the very yummy vendetta kitchadi is ready 🙂
Vellarikka finely chopped -1 cup
Grated coconut- 1/4 of 1
Mustard seeds- 1/4tsp
Coconut oil- 1tbsp
Mustard seeds- 1/4tsp
Dry chilli- 1
Add enough salt to the chopped vellarikka..
Let it rest for 10 minutes Meanwhile make a fine paste of coconut ,mustard with some curd ..
Add this fine paste to the cucumber /vellarikka and mix well .
. With a fork beat the curd well and add to the kitchadi ..
Heat oil and splutter mustard seeds along with chilli slits and curry leaves Add this seasoning to the kitchadi and mix well..
Close for 5 minutes and ready to use
vishu special kitchadi
sadya parippu curry
cherupayar Parippu/Split Moong Daal-1 cup
Grated coconut- bit less than 1/2 of 1
Curry leaves-1 string
Chilli powder-2 pinch
kerala sadya parippu
Heat a kadai and add split moon dal and fry till raw smell goes..
Then remove from the heat and wash well ..
In a cooker add this dal along with chilli powder,salt ,turmeric powder and 2 cup of water ..
Cook for 2 whistle .. Open the cooker mash well with back of a ladle ..
Keep aside ..
Make a fine paste of grated coconut ,cumin seeds ,garlic and green chilli..
Add this fine paste to the cooked dal and allow to boil ..
Finally sprinkle some coconut oil and curry leaves ..
Adjust the water level if u want the dal to be more loose .. If so always add hot water to the curry and make it loose ..
In our area parippu is not an important dish in sadya ,but in northern kerala its one of the first and imp dish ..
Garlic is used in some region .. so Usually i won’t garlic in any of the sadya dishes ..But when i made this it came out well 🙂 ..
So garlic can be avoid if u want !!!
This is a semi medium thick curry .. will post katti parippu soon .. 🙂 So for this vishu try this simple curry .. Here my curry became it thick when cooled down ..;)
Kaya/Raw Plantian-4 medium size
Small onion/cheriya ulli-15
Turmeric powder-less than 1/4tsp
Cut plantain into small pieces..Wash well with salt ..
Cut long beans too into small pieces ,wash well and drain ..
Cook this along with water ,salt and turmeric powder in medium flame ..2 whistle
When cool down open the cooker and keep aside..
Crush chilli flakes and shallots together ..
Heat oil in a nonstick kadai ,add curry leaves .. Then add these chilli-onion mix and saute till raw smell goes ..
Then add long beans and small amount of salt ..Saute well and cook for 10 minutes without closing the kadai.. stir occasionally
Then add cooked plantain and mix well.. Cook for another 10 minutes .. Check the salt ..Add if needed ..
So the yummy nadan kaya payer mezhukku is ready 🙂
Try this and let me know the result ..
Note :U can use whole dry red chilli instead of crushed chilli ,so can use 5-6 chilli but depending up on the spice level
plantain-long beans stir fry