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.

GOTHAMBU PAYASAM

Gothambu payasam is a Kerala sweet dish which is prepared during sadhya and festivals. In Kerala coconut is mainly used in cooking almost in all dishes. Coconut milk is used in vegetarian as well as non vegetarian dishes. Lot of sweet dishes are prepared using coconut milk.

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

I prepared this dish during vishu. Vishu is considered as a festival of light and fireworks, it is an important festival is Kerala.

This is VISHUKANNI. The first thing seen on the day of vishu after waking up. Rice, fruits, vegetables , betel , yellow flowers ( cassia fistula), coins everything is arranged overnight intended to signify prosperity.

INGREDIENTS

Broken wheat/ dalia          1 teacup
Coconut grated                   3/4 or 2 teacup
Cardamom powder           2 tsp
Ghee                                      1 tbsp
Jaggery                                  300-400gm

FOR GARNISHING

Cashew                        1 tbsp
Raisins                          1 tbsp
Thin coconut slices     1 tbsp 

METHOD

Grind 2 tea cup grated coconut with 2 teacup water.

Take a muslin cloth and spread on top of a vessel.

Add the ground coconut and gather the muslin cloth and squeeze nicely and collect the coconut milk in the vessel.

This is our first coconut milk which will be very thick.

Again add the squeezed coconut in the blender and add two teacup water and blend. In a different vessel squeeze the grated coconut and collect the coconut milk. This is our second coconut milk, which is thin in consistency.

Wash broken wheat two-three times. For one tea cup broken wheat add 2 tea cup water. Keep it in a deep bottomed vessel. Keep the vessel in a pressure cooker. Pressure cook for 5-6 whistles.

In a deep bottomed vessel boil 2 tea cup water. Add jaggery stir till they melt. Strain the jaggery syrup to remove impurities.

In a deep bottomed vessel add the broken wheat and jaggery syrup. Cook in a low flame for  2-3 minutes.

Add the 2nd coconut milk( thin consistency) and cook on low to medium heat for 10-15 minutes stirring occasionally.

Add the first thick coconut milk (thick consistency) and cook for 8-10 minutes on low heat, stirring occasionally. Turn off the heat.

Add the powdered cardamom powder and mix well.

Heat a small frying pan pour ghee saute the cashews till they are golden brown. Add raisins till they pop up. Take it out. Add the coconut pieces and fry till they are golden brown. Add cashew, raisins and coconut pieces to the payasam and mix well.

Serve  hot or cold.

MURUNGAKKAI ERRISERY

Drumsticks contains high amount of calcium and iron, good for bones. It is loaded with minerals and proteins.

Murungakkai errisery is a traditional Kerala dish prepared during sadhya and festivals. It is very easy to prepare.

In this recipe drumsticks are cooked in coconut and cumin paste. Cumin seeds brings out a distinct taste and flavour to the dish. Finally the dish is seasoned with mustard seeds, dry red chilies, urad dal and curry leaves in coconut oil. Coconut oil gives out a distinct taste and flavour to the dish.

I have used pure coconut oil prepared at our home. No preservatives are added in the oil. The smell wafting through the whole house is tantalising.

INGREDIENTS

• Drumsticks                  4
• Turmeric powder      1 tsp
• Salt to taste

FOR WET GRIND

• Raw rice                      1 tbsp
• Jeera/cumin seeds     2 tsp
• Coconut                       1 cup
• Green chilies              1-3

FOR SEASONING

• Mustard seeds              1 tsp
• Split urad dal                1 tsp
• Curry leaves                  2 sprig
• Coconut oil                     1 tbsp
• Dry red chillies              2

METHOD

Heat a kadhai/pan and slightly fry the rice for a minute on medium heat. Turn the heat off and keep the rice aside.

In a blender add green chilies, cumin seeds, coconut and rice. Add little water and blend it into a smooth paste.

Wash and cut drumsticks lengthwise. In a heavy bottom vessel add turmeric, salt and enough water to cook the drumsticks. Add the drumsticks and cook till they are soft and done.

Add the wet ground  coconut paste , water and cook for 4-5 minutes on low heat. Depending on what consistency you want the gravy add the required quantity of water. Stir gently, be careful not to split the drumsticks. Turn off the heat.

Heat coconut oil in a kadhai/deep pan, add mustard seeds and urad dal. Let mustard seeds splutter then add the curry leaves, red dry chillies. Turn off the heat.

Add this seasoning to the drumstick curry. Serve hot with rice.

BEETROOT PACHADI (full

Pachadi is a traditional south indian dish which is almost similar to north indian raitas. It is served as a side dish  on occasions such as Onam, Vishu and sadhya. There are different  varieties of Pachadi and here I am going to make with beetroot.

Beetroot pachadi is made with yoghurt  and coconut, it has a bit sweet taste. It is a very simple dish and I prepare it often. Though I have learnt  from my mom to make pachadi with other vegetables but using beetroot  I learnt from my sister.

INGREDIENTS

Beetroot grated 1 cup
Curd 1 cup
Turmeric `1 tsp
Salt to taste

For grinding

Coconut 1/4 cup
Mustard 1 tsp
Green chillies 2


For seasoning

Mustard 1 tsp
Coconut oil  1 tsp
 curry leaves
Red broken dry chillies 2

METHOD

Grate the beetroot (use the grater with bigger holes
Keep it aside

Grind coconut, chilli, mustard to a smooth paste.

Take a deep pan and cook beetroot adding very less water, add turmeric.
Cook till it is soft

Add the coconut paste on low flame and cook for 5 minutes. Add salt to taste.

Add the beaten curd on low flame for a minute (do not boil the curd) and turn off the flame.

Take a pan add oil and when it  heats up add the mustard Season  mustard, red chillies, curry leaves and pour into the pachadi.

Delicious pachadi is ready. Serve it with hot steamed rice.