PINEAPPLE PACHADI

Pineapples are sweet, juicy, delicious and most popular tropical fruits found in the world. They are packed with vitamins and minerals and are good for bones and gums.

Pineapple pachadi is a part of traditional kerala sadhya. It is easy to prepare. Coconut and curd are the other main ingredients used in making pachadi.

INGREDIENTS

Pineapple cut in small cubes 2 cups
Turmeric 1/2 tsp
Salt to taste

FOR WET GRINDING
Thick curd/ yoghurt 1/2 cup
Coconut 1/2 cup
Mustard seeds 1/2 tsp
Green chilly 2 no.s

FOR SEASONING
Mustard seeds 1/2 tsp
Oil 2 tsp
Red chilly broken 1 no.
Curry leaf 1sprig

METHOD

Peel the pineapple and cut in small cubes.  Cook the  pineapples in very little water till they turn very soft. Add turmeric and salt.

Add the ground mixture and cook in low flame for 3 to 4 minutes. Turn off the heat.

Heat oil in another pan add mustard seeds, curry leaves, chilly and once the mustard splutters add to the pineapple gravy.

Serve with hot steamed rice/ roti/ flatbreads.

ADIPOLLI PALAKKAD AVIAL

INGREDIENTS

Beans cut 2 inch long               1 cup
Carrot cut 2 " long                    1 cup
Drumstick cut 2 " long            1
White pumpkin cut 2"long   1 cup
Yam cut 2 "long                         1 cup
Broad beans ,cut 2 "long       1 cup
Mango cut 2"long                    1 cup
Bitter gaurd  cut 2"long        1/2 cup
Curry leaves
Coconut oil                                1 tbsp
Turmeric                                    1/2tsp
Salt to taste

FOR GRINDING

Jeera                      2tsp
Coconut                1 cup
Green chillies     3no,s
Curd                      1 cup

METHOD
Grind coconut, cumin seeds and green chillies to a nice paste and keep it aside.

Take a vessel add all the vegetables, add water enough to cook the vegetables and cook till they are tender . Then add salt and the ground coconut and boil for 10 minutes .Add the beaten curd and simmer for some time and pour it into a serving dish.

Add coconut oil and curry leaves.

This dish is very popular in kerala and tamil nadu. It is a mixed vegetable dish and is served during festivals and feasts. Roti(indian bread) and avail go well together , can have with rice too.

KONDA KADLAI SUNDAL

Chick peas are good source of protein, boosts iron, lowers bad cholesterol, wards off hunger cravings and protects women against osteoporosis. Chick peas can be used in salads, soups and stews.  

Sundal is prepared during festivals and is very healthy and nutritious snack. It is very easy to make. Chickpeas are cooked and then tossed in seasoning and garnished with freshly grated coconut.

INGREDIENTS

Konda kadlai/ chick peas  1 cup
Red chillies broken            2
Mustard seeds                    1tsp
Grated coconut                   1/2 cup
Split urad dal                      1 tsp
Asefoetida                           a pinch
Curry leaves                       10-12
Refined oil                           1 tbsp
Salt to taste

METHOD Soak the chick peas overnight for 8-9 hours. Drain the water. Add salt and pressure cook the chick peas with water, just enough to immerse the peas, for 4-5 whistles.

Heat oil in a deep pan add mustard seeds, urad dal, asefoetida, broken red chillies and curry leaves.

When mustard seeds splutters add turmeric powder, chic peas and mix it well. Check for salt as it has already been added.

Add the grated fresh coconut and mix well with chick peas. Turn off the heat.

Serve hot as a evening snack.

ELANCHI/CREPES

My hubby loved this when I made it for the first time. This is a Kerala snack and is very easy to prepare.

It is a form of pancake made from eggs and flour. Filling is made out of coconut, aval/poha and sugar. The sweet and salty combination and the use of Indian spices gives this dish a unique taste and flavour.

INGREDIENTS

Maida/all purpose flour  1 tea cup
Water                                       1  1/4 tea cup
Egg                                             1
Turmeric powder                1/4 tsp
Salt to taste

For stuffing

Aval/flattened rice/poha   1 teacup
Grated Coconut                      1 teacup
Water                                         1/2 tea cup
Sugar                                          1  1/2- 2 tbsp
Cardamom powder               1/2 tsp

METHOD 

In a bowl add 1 teacup aval/poha and sprinkle 1/2 teacup water. Add freshly grated coconut, sugar and cardamom powder. Cover and keep it aside. Let it rest for half an hour.

In another bowl break an egg and beat it well, add salt, turmeric powder and flour. Whisk it well and make a smooth batter . The batter should be thinner than dosa consistency.

Heat a flat nonstick pan and on medium flame add a spoon of  batter in the centre,  spread with the back of the spoon to a thin round disk  like a dosa.

When it is cooked on one side, take it out and keep on a plate. Place 1-2 tbsp coconut filling on one end of the pancake and roll it as shown above.

Repeat the process with rest of the batter.

Transfer it a serving dish. Serve hot.

ONION PUDINA CHUTNEY

Mint/pudina leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

Coconut is one of the foods that is classified as "superfood". Coconut has lot of health benefits and population who eat lot of coconut are among the healthiest people in the planet. It helps to fight bacteria, fungi and viruses. It protects the hair from damage.

In this chutney onion, red chillies, coconut and pudina are sauteed and made into a fine paste. Usually when I make chutney I add onion, coconut and red chillies. Some pudina leaves were there so I added and the whole taste of chutney changed, I liked the taste of mint /Pudina leaves in the chutney. This spicy chutney is served with idli/dosa( Indian breakfast).

INGREDIENTS

Onions                               3
Pudina/mint leaves      1/2 tea cup
coconut                              1/2 tea cup
Red dry chillies              2-3
Sunflower oil                  1 tbsp
Salt to taste

METHOD

Heat oil in a deep frying pan on medium heat. Add the red dry chillies and onions and sauté till Onion changes colour.

Add pudina and coconut, saute for 2- 3 minutes. Turn off the heat.

Let it cool down. Blend it in a blender by adding little water and salt into a fine paste.

Serve with idli/ dosa.

CABBAGE THORAN(PALAKKAD STYLE)

Thoran is a dry dish made in Kerala.  Usually thoran is made during sadhya(feast). Thoran can be  made from different types of fresh vegetables like beans, carrot, raw jackfruit etc and is taken with rice everyday. In kerala lot of coconut is used in every dish, In thoran also coconut is used.

Cabbage thoran is the most common type of thoran without this thoran a sadhya is incomplete. I learnt this recipe from my mom and i love cabbage this way with coconut. It is very simple and easy to prepare dish. It is a mid and verylightly spiced dish with the flavours of the vegetable shining through and the use of coconut oil gves a distinct flavour.

I invite my friends for Onam and that day we prepare a sadhya, there are so many dishes. My friends( who are not malayallis are amazed at seeing and tasting so many dishes. Next year they are waiting to have this meal and come prepared with all the names.Cabbage thoran goes well with sambar.

INGREDIENTS

Cabbage finely shredded.         2 cups
Shallots cut finely                       5
Coconut oil                                   1tbsp
Green chillies.                              2
Mustard seeds                             1 tsp
Turmeric powder                       1 tsp
Curry leaves a few
Moong dal                                    1 tsp
Coconut                                         1/2 cup
Red dry chillies broken             2
Salt to taste

METHOD

Take a pan and on medium heat add coconut oil and put the mustard,red chillies and moong dal when the mustard splutters add the turmeric,curry leaves, green chillies and the shallots and fry for a minute or two.

Add the cabbage and on low fire covering with a lid cook for 5-10 minutes or till the cabbage is done stirring occasionally so that the cabbage does not burn. Add the coconut and stir for a minute . Add salt

Serve hot with rice and sambar.

THAKKALI PACHADI

Pachadi/khichdi/raita is a vegetarian dish where vegetables or fruits are cooked in coconut paste and yogurt. It is a traditional Kerala dish which is prepared during Onam festival and sadhyas.

In this recipe coconut paste and yogurt are added to cooked tomatoes. Mustard seeds which are ground with coconut brings out a unique taste to the dish. It is very easy to prepare. Usually served with hot steamed rice.

INGREDIENTS

• Tomatoes                  3
• Turmeric                  1/2 tsp
• Salt to taste
• Curry leaves            2 sprig

FOR WET GRIND

Thick Curd/yogurt     1 tea cup
Fresh Coconut            1 tea cup
Mustard seeds            1/2 tsp
Green chilies               1-2

METHOD

Grind green chilies, coconut, curd and mustard seeds into a smooth paste. Keep it aside.

Heat a deep bottomed pan add 1 1/2 tea cups water. Add turmeric powder, salt and roughly chopped tomatoes. Cook till the tomatoes are soft and mushy.

Add the coconut paste and cook on low heat for 3-4 minutes. Turn off the heat.

Add curry leaves. Serve hot with steamed rice or Indian bread.