kerala sadya recipes

All posts tagged kerala sadya recipes

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

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-

പഴമാങ്ങാപ്പെരുക്ക് /Ripe Mango Curry

Posted by veeenajan on April 14, 2014
Posted in: kerala ruchi, Kids Special, Mother`s Special, sadya special, Taste of Kerala, Uncategorized, vegetable dishes. Tagged: , , , , . 5 Comments

ആവശ്യം ഉള്ള സാധനങ്ങൾ/Ingredients

pazhamanga perukku

pazhamanga perukku

പഴമാങ്ങാ/ripe mango-6

ശർക്കര/Jaggery -ഒരു ചെറിയ കട്ട /1 cube or up to ur taste

നാളികേരം ചിരകിയത്/Grated coconut -1/2 of 1

വറ്റൽ മുളക്/Dry red chilli-2

കടുക്/Mustard seeds-1/2 tsp

ഉപ്പ്/salt-to taste

 

pazhamanga perukku

pazhamanga perukku

താളിക്കാൻ/Seasoing

വെളിച്ചെണ്ണ/Coconut Oil-2tbsp

കടുക്/Mustard seeds-1/2 tsp

വറ്റൽ മുളക്/Dry red chilli-2

കറി വേപ്പില/curry leaves -1 string

 

പാചകം ചെയ്യുന്ന വിധം/Method

 

1.നന്നായി പഴുത്ത മാങ്ങാ തൊലി കളഞ്ഞ ശേഷം നന്നായി ഞരടി പിഴിഞ്ഞ് മാങ്ങാഅണ്ടിയോടൊപ്പം പാത്രത്തിൽ ഇട്ടു ഉപ്പും ശര്ക്കരയും ചേർത്ത് ചെറു തീയിൽ വേവിക്കുക … (ഏകദേശം 20 മിനിറ്റ് )

1.Peel and squeeze  ripe mangoes and cook  along with jaggery and salt in medium flame for approximately 20 minutes …

 

2.വറ്റൽ മുളക് വെളിച്ചെണ്ണയിൽ വറുത്തു കോരി മാറ്റി വക്കുക

2.Roast dry red chilli in coconut oil and keep aside ..

 

3.നാളികേരം ,വറ്റൽ മുളക്,കടുക് എന്നിവ നന്നായി മയത്തിൽ അരച്ചു എടുക്കുക

3.Grind grated coconut along with roasted red chilli and mustard seeds to a fine paste ..

 

4.ഈ അരപ്പ് വെന്ത മാങ്ങാകൂട്ടിൽ ചേർത്ത് ഇളക്കുക..

4.Add this ground paste to the cooked mango and mix well..

 

5.നന്നായി തിളപ്പിക്കുക ..

5.Boil well ..

 

6.വെളിച്ചെണ്ണ ചൂടാക്കി കടുകും വറ്റൽ മുളകും കറി വേപ്പിലയും താളിച്ച്‌ മാങ്ങാകറി യിൽ ചേർത്ത് നന്നായി ഇളക്കി മൂടി വക്കുക …അടുപ്പിൽ നിന്നും ഇറക്കി മാറ്റി വക്കുക …

6.Heat coconut oil and season with mustard seeds,dry red chilli and curry leaves ..Pour this over the mango curry and mix well ..Close the kadai and remove from the flame ..

 

7.സ്വാദിഷ്ടമായ മാങ്ങാ പെരുക്ക് തയ്യാർ… തലേ ദിവസം ഉണ്ടാക്കി വച്ചാൽ കൂടുതൽ സ്വാദ് കിട്ടും..

7.So delicious manga perukku is ready for serving … U can make one day before the sadya so that the taste will increase … 🙂

 

pazhamanga perukku

pazhamanga perukku

എല്ലാവരും    ഇതു  വിഷുവിനു ഉണ്ടാക്കി നോക്കും എന്ന് പ്രതീക്ഷിക്കുന്നു …

ഐശ്വര്യ പൂർണ്ണമായ ഒരു വിഷു എല്ലാവര്ക്കും ഞാൻ നേരുന്നു …

 

പാചക കുറിപ്പിന് കടപ്പാട് : വനിത

Recipe Courtesy :Vanitha

 

 

സ്നേഹത്തോടെ വീണ 🙂

 

Love

🙂

Veena

 

 

 

Chakka Pradhaman/Jackfruit Payasam

Posted by veeenajan on April 14, 2013
Posted in: dessert, kerala ruchi, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , . 7 Comments

Wish u all a very happy and prosperous Vishu ..Thanks a lot for ur love and support all these years .. Expect the same in future also… Enjoy this vishu with ur family and friends ..

Vishu Kani

Ingredients

Chakka Pradhaman

Chakka Pradhaman

Chakka Chula/Deseeded Jackfruit Flesh-30 to 40

Jaggery-300gms

Thick Coconut milk(Onnam pal)-1cup

Medium Thick Coconut Milk(Randam Pal)-11/2cup

Thin Coconut Milk-(Moonam pal)-2cup

Coconut pieces(nalikera kothu)-2tbsp

Cashew nuts-15

Ghee-1 tbsp

Dry ginger Powder/Chukku podi-1/4tsp

Salt- one pinch

Chakka Pradhaman

Chakka Pradhaman

Method

Chakka Pradhaman

Chakka Pradhaman

Deseed jackfruit and cut into small pieces

Cook by adding 1 cup of water (in cooker) in medium flame

After cooling down make paste of this cooked jackfruit ..

Then heat 1 tbsp of ghee and add jackfruit paste and stir ..

Stir until for minimum 20 minutes in medium flame.

Now add melted jaggery..(Melt jaggery in 1 cup of water and strain )

Stir for 10 minutes then add thin coconut milk and stir well ..

Stir until the payasam get thick..

Then add medium thick coconut milk and mix well and stir continuously..

Beware of ur face and hands while stirring…

Finally add thick coconut milk and lower the flame and cook for another 5 minutes and remove from the fire ..

Add Dry ginger powder and mix well .

Heat 1 tsp pf ghee and roast cashew nuts,and coconut pieces separately and add this to the payasam ..

Close for few minutes b4 serving .. After cooling if u find ur payasam to be very thick u can dilute it by adding coconut milk ,stir well and heat for few minutes ..

Chakka Pradhaman

Chakka Pradhaman

Chakka Pradhaman

Chakka Pradhaman

For recipe in malayalam plz click the links below

ചക്ക പ്രഥമൻ

Love

🙂

Veena