sadya special

Onam Special Thrissur Style Mani Payar Mezhukkupuratti /Tender Cowpeas Stir Fry/

Posted by veeenajan on September 1, 2016
Posted in: Bachelors Recipes, kerala recipes, Mother`s Special, sadya special, thrissur thani nadan veg recipes, vegetable dishes. Tagged: , , . 3 Comments

 

 

Ingredients 

Payar Mani-2 cups

Crushed Chilli flakes -21/2 tsp

Small onions-10

Curry leaves -1 string

Salt-to taste

Water-1/2cup

Coconut Oil-2 tbsp

Mani Payar mezhukkupuratti

Method

Remove cowpeas and wash well and keep aside

In a cooker add these peas along with water and salt

Cook for 3 whistle in medium flame

When done keep aside

Crush small onion ..

Heat a nonstick kadai and add coconut oil

Then add curry leaves and saute for a min

Now add crushed small onions and saute till the raw smell goes ..

When it began to change its colour ,add crushed chilli flakes and saute

Saute till its raw smell goes ..

Now add cooked payar and mix well..

Allow to cook until all the water dries up

By that time ur mezhukkupuratti will be mixed well and coated well with small onion chilli mix ..

Check the salt

So the tasty mani payar mezhukkupuratti is ready to serve

mani payar/cowpeas

 

 

Love

😃

Veena

 

Jackfruit Pachadi /വരിക്ക ചക്ക പച്ചടി

Posted by veeenajan on April 11, 2016
Posted in: Bachelors Recipes, kerala recipes, kerala ruchi, lunch ideas, Mother`s Special, sadya special, Taste of Kerala, thrissur thani nadan veg recipes, vegetable dishes. Tagged: , , , , , . Leave a comment

വരിക്ക ചക്ക പച്ചടി

 

chakka pachadi

ആവശ്യം ഉള്ള സാധനങ്ങൾ

ചക്ക -10 ചുള
പഞ്ചസാര -1 ടി സ്പൂൺ
മുളകു പൊടി -1/2 ടി സ്പൂൺ
മഞ്ഞൾ പൊടി-1/4 ടി സ്പൂൺ
ഉപ്പു
വെള്ളം-1/4 കപ്പ്‌
തേങ്ങ -1/4 ഭാഗം ഒന്നിന്ടെ
ജീരകം-1/4 ടി സ്പൂൺ
കടുക്-10 മണി
പച്ചമുളക് -2
കറി വേപ്പില -1 തണ്ട്
തൈര്-1/2 കപ്പ്‌ (പുളിക്കു അനുസരിച്ച് )
താളിക്കാൻ
വെളിച്ചെണ്ണ -2 ടേബിൾ സ്പൂൺ
കടുക്-1/2 ടി സ്പൂൺ
കറി വേപ്പില -1 തണ്ട്‌
വറ്റൽ മുളകു-1

 

Ingredients

Ripe jackfruit -10 piece

Mustard seeds-10

Chilly Powder-1/2tsp

Cumin seeds-1/4tsp

Turmeric Powder-1/4tsp

Green Chilly-2(slits)

Salt -to taste

Sugar-1tsp or according to ur taste

Curry Leaves-2strings

Dry Red chilly-2(chopped)

Grated coconut-1 1 /2 cup

Curd-1/2 cup or according to the sourness

Coconut Oil-2table spoon

 

 

chakka pachadi

തയ്യാറാക്കേണ്ട വിധം

ചക്ക ചെറിയ കഷ്ണങ്ങൾ ആകി നുറുക്കി ,കുകെറിൽ അല്പ്പം വെള്ളം ,മുളകു പൊടി ,ഉപ്പു മഞ്ഞൾ പൊടി എന്നിവ ചേർത്ത് വേവിക്കുക .. ഇടത്തരം തീയിൽ 2 വിസിൽ
ആവി പോയ ശേഷം തുറക്കാം
നാളികേരതിന്ടെ കൂടെ ജീരകം ,കടുക് എന്നിവ ചേർത്ത് നന്നായി അരക്കുക
ഈ പേസ്റ്റും പച്ച മുളകു കീറിയതും വേപ്പിലയും പഞ്ചസയും കൂടെ ചക്കയുടെ കൂടെ ചേർത്ത് തിളപ്പിക്കുക
പച്ച മണം മാറി ഒന്ന് കുറുകുമ്പോൾ കട്ട മാറ്റി വച്ച തൈര് ഒഴിച്ച് നന്നായി യോജിപ്പിച്ച് ചൂടാക്കി എടുക്കുക…രുചിച്ചു നോക്കുക
അതിലേക്കു കടുകും മുളകും വേപ്പിലയും താളിച്ച്‌ ചേര്ക്കുക..കുറച്ചു നേരം അടച്ചു വച്ച ശേഷം ഉപയോഗിക്കാം

Method

Cut jackfruit into small pieces

Cook these  in a cooker along  with ,chilli powder ,turmeric powder ,salt in 1/4 cup of water..in medium flame 2 whistle is enough ..

Grind the coconut along with 1/2tsp of mustard seeds   and cumin to a fine paste.

Now add the coconut paste to the cooked pineapple  along with green chilli,curry leaves d sugar ..

Mix well and reduce the flame and cook for another 10 minutes..

The gravy should be thick..

Beat curd with a fork and remove lumps

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 jackfruit  pachadi  is ready to serve ..

 

Love

🙂

Veena

 

chakka pachadi

 

സ്നേഹത്തോടെ വീണാ ജാൻ

Sharkkaravaratti/Sharkkara Upperi

Posted by veeenajan on April 14, 2015
Posted in: sadya special. Tagged: , , . Leave a comment

Ingredients sharkkara varatti

Raw Plantian/Nalla mootha pacha kaya  -5

Jaggery/sharrkara -2 1/2 big block

Sugar-1/4 cup

Cardamom/elakka powder-1/4 tsp

Dry ginger /chukku podi-1/2tsp

Cumin/jeerakam podi-1/4tsp

salt-one pinch

Coconut oil-for frying

Salt –

Turmeric powder-

sharkkara varatti

Method

Peel each plantain ..

Take a basin add turmeric powder and salt..Mix well..

Place each kaya into this water ..

With a clean scrubber rub each plantain ,we do this to remove the excess things..

Then wash well ..

Cut into two equal parts vertically .. Then cut into equal small pieces (1/2 inch)

Again add these pieces in turmeric + sat water and keep aside for 15 to 20 minutes ..

Then wash well and drain

Heat oil in a kadai in medium heat ..

Add slowly these pieces into oil and deep fry them in low to medium temperature ..

We can fry in two batches ..

When u see light golden brown shade then be careful and after two three minutes remove from the oil and transfer to a kitchen towel or strainer .. It must be crisp.

Allow to cool them ..

Now heat a pan and add jaggery blocks along with one cup water till jaggery melts .

Then strain and reheat the syrup..

After 5 minutes add2 tbsp of sugar and mix..

Allow to boil and cook until it reaches one string consistency ..(add one drop of syrup in the water it won’t dissolve )

Remove from the heat and add all powders and mix well ..

Now add fried banana pieces and stir continuously so that each pieces r coated with  jaggery syrup ..

Now add all powders and mix well..

Finally add  powdered sugar  and mix well so that each pieces will be separate from each other  ..

Then allow to cool ,then only pieces will become crisp .

saharkkara varatti

Then transfer to an air tight container and store.. Enjoy !!

Love

🙂

Veena

Naranga Achar/Lemon Pickle

Posted by veeenajan on April 13, 2015
Posted in: achar, pickles, sadya special. Tagged: , , , , . Leave a comment

Ingredients

cherunaranga achar

Lemon-15 medium

Salt-

Sugar-1/4tsp

Sesame Oil-

Chilli Powder-3tbsp

Garlic-10 cloves

Asafoetida powder-1/4tsp

Fenugreek Powder-1/4tsp

Mustard seeds-1/4tsp

Dry red chilli-3

Hot water-3 cup

naranga achar

Method

Wash each lemon throughly and wipe with a clean kitchen towel ..

Then steam this lemon for 5 to 10 minute until it get little smooth ..

Don’t over steam them ,if so they will break ..

So allow to cool them and then again wipe and cut into 4 to 6 pieces (each lemon)

Keep aside .. If u have time to wait for 15 days ,then add  this lemon pieces  in a glass jar and add salt approximately 2 tbsp to it and close the jar ..

naranga achar

Daily take the jar and shake well and keep in dark place ..Repeat this process for 15 days .. Then make pickle

Or if u r in a hurry and can’t wait for 15 days then skip that step

Just add salt and sugar and mix well ..Allow to sit for one hour ..

Heat 3-4 tbsp of oil in a kadai..Then splutter mustard seeds and then roast dry red chilli slits ,then add garlic and roast n low flame till golden ..

Switch of  the flame and then add chilli powder and roast .dont burn … 🙂

Then add asafoetida powder and fenugreek powder mix well..

Again switch on and add hot water and boil well.. Amount of hot water depends .if u want a thin pickle u can increase the water ..

naranga achar

So after cooling down add lemon to this and mix well … Check the taste ..If the sourness is less u can add 1to 2 tsp of vinegar .. Adjust the salt ..Like wise some people like achar to be bit spicy ,so in this time u want to add more spice ,then roast chilli powder and add to the pickle ..

After cooling down transfer the pickle to a bharani or air tight glass container and in the top add oil (heat 1tbsp of sesame oil and allow to cool ) to prevent the fungus forming in the top …

Always use dry spoons ,water will spoil ur pickles ..

After 10 days u can use this pickle ,as long it sit the taste increases..

Once u start using the pickle plz keep it in the fridge ..

Approximately u can keep in the fridge and use for 2-3 months …

naranga achar

Sambharam/Spiced Buttermilk/Pachamoru

Posted by veeenajan on April 9, 2015
Posted in: Bachelors Recipes, sadya special. Tagged: , , , , . Leave a comment

Ingredients

sambharam

Curd-1cup

Green chilli-1

Ginger-one small piece

Salt-

Water-3 cup

Curry leaves-1 string

pachamoru

Method

Blend the curd in a blender..

Add enough water to reach the right consistency ..If u r using butter milk than curd so reduce the amount of water ..

To this add green chilli slits,crushed ginger ,curry leaves and salt ..Mix well

Taste it and add the seasonings accordingly ..

Note :In some areas ,people use small onions and lemon leaves ..

So u can use that too if u want ..

Use sour curd for better taste

So the simple but important dish in the sadya is ready ..

sambaram

Love

🙂

Veena

Sadya Olan

Posted by veeenajan on April 9, 2015
Posted in: Bachelors Recipes, kerala recipes, kerala ruchi, sadya special, thrissur thani nadan veg recipes. Tagged: , , , , . 2 Comments

Ingredients

Sadya Olan

Sadya Olan

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

Salt-to taste

Curry leaves-2 strings

Water-1cup

 

Method

Kerala sadya Olan recipe

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..

Olan recipe

Olan recipe

So hope u will def make this simple olan for this Vishu 🙂

 

 

Love

🙂

Veena

 

Vendakka/Ladies Finger Kichadi

Posted by veeenajan on April 8, 2015
Posted in: sadya special. Tagged: , , , , . Leave a comment

Ingredients

vendakka kitchadi

vendakka kitchadi

Ladies Finger/Vendakka-15

Curd-2cup

Salt-

Grated coconut-1/4 of 1

Mustard seeds-2pinch

Green chilli-1

Oil- for frying

For Seasoning

Dry red chilli-1

Curry leaves-1 string

Mustard seeds-1/4tsp

vendakka kitchadi

vendakka kitchadi

Method

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 ..

vendakka kitchadi

vendakka kitchadi

So the very yummy vendetta kitchadi is ready 🙂

Love 

🙂

Veena

curry leaves-

Vellarikka Kitchadi

Posted by veeenajan on April 7, 2015
Posted in: Bachelors Recipes, sadya special, Taste of Kerala, thrissur thani nadan veg recipes, vegetable dishes. Tagged: , , . Leave a comment

Ingredients

vellarikka kitchadi

vellarikka kitchadi

Vellarikka finely chopped -1 cup

Salt-

Grated coconut- 1/4 of 1

Mustard seeds- 1/4tsp

Curd- 1cup

For seasoning

Coconut oil- 1tbsp

Mustard seeds- 1/4tsp

Dry chilli- 1

vellarikka kitchadi

vellarikka kitchadi

Method

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

vishu special kitchadi

Love

🙂

Veena

Sadya Style Parippu Curry/Kerala Sadya Dal curry

Posted by veeenajan on April 7, 2015
Posted in: Bachelors Recipes, sadya special, thrissur thani nadan veg recipes. Tagged: , , , , . 4 Comments

Ingredients

sadya parippu curry

sadya parippu curry

cherupayar Parippu/Split Moong Daal-1 cup

Grated coconut- bit less than 1/2 of 1

Cumin seeds-1/4tsp

Garlic-1clove(opt)

Curry leaves-1 string

Green chilli-1

Turmeric powder-2pinch

Chilli powder-2 pinch

Coconut Oil-1tbsp

Water-

Salt-

kerala sadya parippu

kerala sadya parippu

Method

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 ..

sadya parippu

sadya parippu

Note :

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 ..;)

Love

🙂

Urs Veena

M

Kerala Sadya Aviyal

Posted by veeenajan on October 14, 2014
Posted in: Bachelors Recipes, kerala recipes, kerala ruchi, Mother`s Special, sadya special. Tagged: , , , . 7 Comments

How many of u tried adding tamarind juice for sourness in aviyal.. In thrissur exp my area we used to add curd .. This is my first trail making aviyal with tamarind juice ..The result was just awesome ..So if u didn’t try this version till now ,just go ahead with this recipe 🙂

Aviyal

Aviyal

Ingredients

Carrot-2 Plantain/pachakaya-1 Chena/yam-1 small piece Beans-6 Ash gourd /elavan-1/4of 1 small Drumstick /muringakkaya-2 Long beans/Payar-4-5 If u have more vegetables u can add ..I made this aviyal with the above vegetables .. Chilli Powder-1/2tsp Green chilli-2 Turmeric powder-1/4tsp Salt- Tamarind water-4tbsp(lemon size tamarind soak in 1/4cup water ) Shallots/small onion-2 Cumin seeds-1/4tsp Curryleaves-2 strings Coconut Oil-4Tbsp Grated Coconut-1

sadya aviyal

sadya aviyal

Method

Cut vegetables into medium thick long sticks .. Wash them with salt and strain for 10 minutes .. In a heavy bottom pan heat 2 tbsp of coconut oil Add all veg one by one and sauté for 10 minutes in medium flame .. Now add chilli powder ,turmeric powder ,chilli slits ,and salt along with some curry leaves .. Mix well …. Close the pan ,lower the flame and cook until done stirring occasionally .. Then add tamarind juice ..(amount of sourness is purely depending up on ur choice ,so increase or decrease ) Slowly mix well and cook for 5 more minutes ..Now check the taste ,add salt if needed .. in between ,crush both cumin seeds and shallots together and mix with grated coconut and mix well with ur hand.. Or u can just whip for a second in mixi  ..We don’t want our coconut to grind ,just mix with cumin-shallot thats all..To that add little salt and mix .. Now add this coconut mix in our cooked vegetables and slowly mix until the coconut and vegetables join together … Now press with aviyal with a spoon to the bottom and close for few minutes in medium flame till u can see the steam coming … Give a taste test ,add salt or tamarind if necessary … Finally add crushed curry leaves and sprinkle coconut oil and mix and close .. Remove from the stove and allow to sit for few minutes before serving .. The amount of coconut oil is giving that authentic smell and taste ..In sadya they add generous amount of coconut oil to get that oily finish .. So its ur choice to add more or less oil …. 🙂 So enjoy this simple humble but very very tasty dry sadya aviyal …. Hope u all will try this version soon .. Waiting for ur comments and feedback ..

Note ::

If u don’t like tamarind juice in ur aviyal then u can add curd when the vegetables are cooked 3/4th ..Add beaten curd, mix well and cover the pan and cook till the vegetables are done …Then add coconut mix ..

sadya aviyal

sadya aviyal

Love

🙂

Veena