KERALA STYLE VETTAPPAM

This dish is made in southern India and there is a particular utensil to make this dish. There are two types of paniyaram - one is the sweet one and other the salty one. It is crisp from outside and soft from inside. They are gluten free.

This dish is very easy to prepare. It is prepared with dosa/idli batter, finely chopped onions, ginger, curry leaves and green chillies are used. It can be eaten as an evening snack.

Whenever we used to have guests at home my mom used to prepare this. It tastes delicious and doesn't take much time to prepare.

INGREDIENTS

Idli/dosa batter                           2 cups
Finely chopped ginger              2'
Grated carrot                              half cup
Finely chopped onion.              1 large
Curry leaves finely chopped.   2-3 sprigs
Green chillies finely chopped  2
Refined oil/coconut oil

METHOD 

In a large bowl mix carrot, ginger, onion, green chilies and idli/soda batter. Check for salt anf if required add it.

Heat paniyaram utensil and when it is hot add one spoon of oil and grease the moulds. Add the batter into each mould and cook for some time, turn it upside down gently and cook till done.

Serve with sambhar or chutney.

Note: for chutney, sambar, dosa/ idli batter you can check out the recipe in this same site.

MURUNGAELLAI MULKHUSHYAM

Drumstick leaves are the most nutritious part of the plant. It is rich in Vitamin A, Vitamin B, Vitamin C, Vitamin k, manganese, phosphorus, calcium and other essential nutrients.

Drumstick builds immunity against joint pain, mouth ulcer, fever and eye diseases. It has the power of reducing sugar level in blood.

Jackfruit seeds are highly nutritious , are high in protein and has anti cancer properties.

This recipe is a Kerala dish. Jackfruit seeds are added with drumstick leaves and a curry is prepared in coconut paste. It is a healthy dish and can be served with rice or Indian flat bread.

INGREDIENTS

Drumstick leaves            1 cup
Jackfruit seed                   1 cup
Onion finely chopped     1
Turmeric                            1/2 tsp
Coriander powder           2 tsp
Pepper powder                 1 tbsp
Coconut oil                         1 tbsp
Salt to taste

FOR WET GRIND

Coconut                               1/4 cup
Jeera                                     1 tsp
Green chilies                       1

METHOD

Heat coconut oil in a frying pan add the finely chopped onions and sauté till they are slightly golden in colour add coriander powder and saute for a minute, don't burn it. Turn off the heat and keep it aside.

Blend green chili, freshly grated coconut and jeera and little water into a smooth paste. Keep it aside.

Take out the leaves of the drumstick and wash it. Add it into the pressure cooker with the chopped jackfruit seeds.

Add turmeric powder, fried onions, salt, pepper powder and ground coconut paste. Add required water and pressure cook for three whistles.

Serve hot with steamed rice or Indian flat bread.

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.

CHAKKA MASALA CURRY

Jackfruit is a healthy fruit with no fat but high energy. It contains high amount of nutrients, is an antioxidant and good for eye sight. It strengthens immune function and protects from flu, cold and infections. Diabetic people can enjoy this fruit making sure to add some physical activity.

INGREDIENTS

• Raw jackfruit/chakka      1-2 cups
• Turmeric                            1/2 tsp
• Garam masala powder    1 tsp
• Coconut oil                         1 tbsp
• Salt to taste
FOR WET GRIND
• Shallots                     3-4
• Onion medium        1
• Cumin seeds             1 tsp
• Coconut grated        2 tbsp
• Garlic                         3-4
• Coriander powder  2 tsp
• Red dry chill            2-4
METHOD
Heat coconut oil in a deep frying pan on medium heat , add dry red chillies, cumin seeds and roughly cut shallots and onions.
Saute till onion turns golden brown. Add coriander powder and saute for a minute,don't burn it. Add freshly grated coconut and on low heat sauté till coconut also turns golden brown. Turn off the fire. Add garlic to it. Let it cool down.
Add little water and blend it in a blender into a smooth paste. Keep the masala aside.


Take a small pressure cooker, add chopped raw jack fruit, chopped tomato, turmeric powder, garam masala powder, masala(ground paste), required salt and enough water to boil the jackfruit. Close the lid and pressure cook for 3-4 whistles or until the jackfruit is cooked.



Serve as an accompaniment with idli/dosa/iddiyappam/rice.