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.

POHA \ AVAL UPMA

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Poha/aval/flattened rice is a very simple dish and has amazing flavours too. In south India it is called Aval and Poha in Maharashtra.  Aval upma can be eaten as breakfast or for brunch. It is a very light breakfast and easy to prepare and belongs to the class of instant upma. My mom used to prepare either for breakfast or in the evenings .

Aval/poha comes in two categories - thick and thin. Here I am using paper thin variety. My mom used to put onion, ginger, green chilies, tomato and corriander leaves. I am adding grated carrot and peas. Garnishing with coconut gives it a distinct flavour.

INGREDIENTS

Poha/Aval paper thin variety 2 cups
Carrot grated 1 tbsp
Peas 1 tbsp
Ginger grated 1 tbsp
Onion 1 medium finely diced
Coconut 1/2 cup grated
Mustard 1 tsp
Green chili 2 cut in slits
Tomato 1 medium deseeded

Coriander leaves finely diced 1/2 cup
Curd 1/4 cup
Water 1/4 cup
lemon juice 1 tbsp
Refined oil 1/2 tbsp
salt to taste
METHOD

Add water and curd to the aval/poha with salt in a bowl and. The aval will become soft after sometime. Keep it aside

Heat the oil and add the mustard when it splutters add the onion and ginger and stir till onion becomes brown.Add turmeric saute for few seconds and then add all the vegetables and cook them for 5 minutes. Add some salt. ( salt has already been added to aval)

Add the aval/poha and saute till aval becomes hot. Add the grated coconut and lemon juice and turn off the stove. Garnish with coriander leaves.

Tasty Yummy breakfast is ready, serve hot.

AWESOME VEGETABLE KURMA

There are different types of preparing vegetable kurma\korma.Vegetable Kurma goes well with chappathi, roti, paratha,poori etc.This is a very simple dish and it varies from region to region all over India.

INGREDIENTS

FOR DRY GRIND

For dry masala

Jeera                       1tsp
Cloves                     2
Cardamom            2
Cinnamon             1"piece
Corriander          2tsp
Star anise            1\2
Poppy seeds       1tsp

For Wet grind

Coconut             1\2 cup
Fennel                2 tsp
Green chillie s 3
Cashew              10

OTHER INGREDIENTS

Tomatoes                   1/2 cup
Beans                            1/2 cup
Carrot                           1/2 cup
Peas                               1/2 cup
Potatoes                     1/2 cup
Cauliflower                1/2 cup
Onion                            1/2 cup
Ginger                           1'piece
Garlic cloves               4
Bay leaves                   2
Corriander leaves    small bunch
Salt to taste
Oil 1 tbsp or ghee     2 tsp

METHOD

For dry roast

1. Take a pan dry roast all the masala in a slow flame for 5 minutes stirring continuously.Keep it aside to cool. After it cools down grind it.

2.Take a wok/kadai put oil/ghee and then fry the onions and green chilies till they r brown, add the garlic and ginger paste and stir till the raw smell disappears, add turmeric. Add  tomatoes till they are done and water is reduced, add all the vegetables. Add enough water to cover the vegetables.Close and cook till the vegetables are 3/4 cooked.

3. Add the dry ground masala and after 5 minutes add the coconut cashew paste.Cook for another 5 to 7 minutes. Add salt and check whether all the vegetables are cooked.Add the coriander leaves(finely diced and switch off the flame.

4. Serve with any Indian bread.

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.

ADIPOLLI PALAKKAD SAMBAR

Sambar is a South Indian gravy dish. There are lot of varieties of Sambar. As I am from Palakkad I like my mom's way of making sambar. Sambar can be taken with idli, dosa , vada etc. for breakfast or with rice in the afternoon.

INGREDIENTS

toor dal   1/2 cup
tamarind lemon size
salt to taste
turmeric powder 1/2 tsp
refined oil or coconut oil



VEGETABLES USED

drumstick  2
ashgourd  a small piece
broad beans 5
country tomato 2












FOR DRY ROASTING


whole red chilli 5
corriander seeds 1 tbsp
asafoetida a pea size
coconut grated1/2 cup
fenugreek 1/4 tsp
curry leaves few







FOR SEASONING

mustard seeds
 red chilli 1
corriander leaves
curry leaves


METHOD

1. Pressure cook dal nicely and mash it and keep it aside

2. Add 2 tsp oil in a wok, when the oil heats up add the asafoetida and fry both sides till it becomes crisp, add chilli, fenugreek seeds and corriander seeds and stir frequently till the seeds turn colour to brown , then add coconut and curry leaves and keep stirring till the coconut turns golden brown. Turn off the stove and let it cool , then grind it to a paste adding little water.

3. Cut the vegetable and boil in water adding salt and turmeric. When the vegetable is cooked , add the dal and cook for five minutes then add the tamarind pulp. After five minutes add the ground paste and cook for another five minutes. Switch off the stove .Add the corriander leaves and the seasoning.

4. Serve this with rice or idli or dosa...