Onam Vishu Sadya Aviyal | Kerala Sadya Aviyal | Malabar Style Aviyal

How to prepare Vishu Sadya Special Aviyal | Malabar Style Sadya Aviyal?

Onam Vishu Sadya Aviyal | Kerala Sadya Aviyal | Malabar Style Aviyal

Ingredients:-

• Carrot – 1 Medium size
• Cucumber (Vellarikka) – 100 gm
• Elephant Yam (Chena)– 100 gm
• Raw Banana – 1
• Long Beans (Achinga Payar) – 5 to 6 sliced
• Drumstick – 1 ½ cut into pieces
• Green Chilli – 5
• Grated Coconut – 1 cup
• Curd – 250 ml
• Turmeric Powder – ¾ Tsp
• Curry leaves as needed
• Raw Coconut Oil as needed
• Salt to taste

• ** All vegetables are cut it into thin and long pieces

 

Preparation:-

• In order to make Kalan, vegetables are cut it into thin and long pieces
• Take a vessel and transfer raw banana and Yam into it. Pour required water and cook for some time since these two vegetables take long time to cook
• When it is cooked quarter portion add all other vegetables, salt and required water and then cook well by closing the vessel using a lid
• Take a mixer jar and add grated coconut and green chilli into it and crush it
• Transfer the crushed coconut, curd and curry leaves into the vegetables and mix it well
• Finally add 2 to 3 Tsp raw coconut oil and then switch off the stove
• Tasty Aviyal is ready to serve!!!

 

Cheers!!!

Minu

Onam Vishu Sadya Special Kalan | Kalan | Malabar Style Kalan

How to prepare Vishu Sadya Special Kalan | Malabar Style Kalan?

Onam Vishu Sadya Special Kalan | Kalan | Malabar Style Kalan

 

Ingredients:-

• Raw Banana – 1 Banana sliced
• Elephant Yam – 1 Cup, (Same quantity of Banana)
• Green Chilli – 3
• Chilli Powder - ½ Tsp
• Turmeric Powder – ½ Tsp
• Pepper Powder – ¼ Tsp
• Salt to taste
• Grated Coconut – 1 Cup
• Curd – 500 ml
• Cumin – 1 Tsp
• Curry Leaves as needed
• Mustard Seeds as needed
• Dried red chilli – 2
• Fenugreek – ½ Tsp
• Oil as needed

Preparation:-

• Take a cooker and add Raw Banana, Elephant Yam, Salt to taste, Green Chilli, turmeric Powder, Chilli Powder and pour required water and cook well
• Take a mixer grinder and add grated coconut, cumin seeds and pour little portion of curd to make a thick paste
• Smash few banana and yam to make the gravy bit thick (Optional)
• Add few curry leaves and then transfer the ground coconut paste into the cooked vegetables
• Keep the flame low and then add the balance curd into the curry
• Switch off the stove when it starts boiling. Add the pepper powder and mix well
• Heat a pan and add oil into it. Splutter the mustard seeds and then add fenugreek, dried red chilli and curry leaves into it and sauté well
• Transfer the mustard seeds into the curry
• Sadya special Kalan is ready to serve

Cheers!!!

Minu

Kerala Sadya Olan | Malabar Style Olan

How to prepare Vishu Sadya Special Olan | Kumbalanga Olan?

 Kerala Sadya Olan | Malabar Style Olan

Ingredients:- 

• Vanpayar/Red cow peas – 1/3 Cup
• Ash Gourd/Kumbalam – 250 gm
• Coconut Milk (Second) - 2 ½ cup
• Coconut milk (First) – ¾ Cup
• Green Chilli - 2
• Curry leaves as needed
• Salt to taste (Optional)
• Raw coconut oil

 

Preparation:-

• Soak Vanpayar/Red cow peas for 5 to 6 hours
• Take a cooker and add Vanpayar/Red cow peas, salt and required water and cook well
• Take another vessel and cook Ash Gourd /Kumbalam by adding the cooked Vanpayar/Red cow peas, green chilli, salt to taste, curry leaves and second coconut milk
• Once it starts boiling keep the flame low and close the lid. Make sure to stir in between by opening the lid
• Add curry leaves and first coconut milk
• Finally add raw coconut oil up to 2 Tsp and switch off the stove

 

Cheers!!!

Minu

Varutha Upperi | Vishu and Onam Sadya Upperi | Kaya Nurukku Upperi

How to prepare Varutha Upperi/Vishu and Onam Sadya Special Upperi /Kaya Nurukku Upperi?

Varutha Upperi | Vishu and Onam Sadya Upperi | Kaya Nurukku Upperi

Ingredients:- 

• Raw Banana - 2
• Turmeric Powder - 1 ½ Tsp
• Salt – 2 Tsp
• Oil as need to fry

 

Preparation:-

• Peel off the raw banana. Apply little oil in your hand to avoid stains on your hand
• Take a vessel and pour water to dip the raw banana. Add 1 ½ Tsp turmeric into it and keep the banana into this water for 20 to 30 min
• After 20 to 30 min take out the banana from turmeric water and dry it out using a tissue or dry cloth
• Cut the raw banana into 4 pieces to make the chips
• Take another vessel and add 2 Tsp salt and mix it well. This will be used later while frying the banana
• Heat a pan and pour coconut oil. Once it become hot add cut banana into the oil and do deep fry
• Pour 2 Tbsp salt water into the oil and continue to fry until it become crispy
• Varutha upperi/Kaya Nurukku upperi is ready to serve

Cheers!!!

Minu

Semiya Payasam | Kerala Sadya Payasam

How to prepare Kerala Sadya Semiya Pyasam/Vermicelli Payasam?

Kerala Sadya is very famous for the variety of dishes which is served in the banana leaf. Payasam is definitely one of the item which cannot be avoided. There are different kinds of Payasam prepared for Sadya. Here I am showing you how to prepare a simple and easy Semiya Payasam.

Semiya Payasam | Kerala Sadya Payasam 

Ingredients:- 

• Vermicelli – ¾ Cup
• Milk – 500 Ml
• Water – 200 ml
• Sugar – ½ Cup
• Ghee – 2 Tbsp
• Cashew Nuts as needed
• Raisins as needed
• Cardamom Powder – 6 
• Milkmaid – 2 to 3 Tbsp

 

Preparation:-

• First let’s fry the cashew nuts and raisins in a pan by pouring little ghee into it and keep it aside. Same ghee we want to use it for frying vermicelli.
• Add vermicelli in to the same ghee and fry it till it become golden brown
• Take a big vessel and boil the milk along with 200 ml water
• Transfer the fried vermicelli in to the milk and stir it well. Make sure to keep the flame low
• Add sugar into the milk and mix it well. Make sure you stir the milk continuously
• Add Cardamom powder and condensed milk into the Payasam and mix it well
• Switch off the stove and add cashew and raisins. Payasam is ready to serve

Cheers!!!

Minu

Vellarikka Pachadi | Cucumber Pachadi

How to prepare Kerala Sadya Special Pachadi/Vellarikka Pachadi?

Kerala Sadya is very famous for the variety of dishes which is served in the banana leaf. Pachadi is definitely one of the dish which cannot be avoided. There are different kinds of Pachadi. Here I am showing you how to prepare pachadi using vellarikka/Cucumber.

Vellarikka Pachadi | Cucumber Pachadi

Ingredients:- 

• Indian Cucumber – 200 gm
• Grated Coconut – ½ Cup
• Green Chilli – 2
• Salt to taste
• Curd – ½ Cup
• Mustard seeds for grinding – ½ Tsp
• Red dried chilli – 2
• Curry leaves as needed
• Oil as needed

 

Preparation:-

• Cut the cucumber into small pieces
• Transfer the cut cucumber into a clay pot. Add green chilli, salt, and a little water and cook well
• Grind grated coconut along with ½ Tsp mustard seeds and ½ cup curd
• Add curry leaves into the cooked cucumber. Switch off the stove and keep it aside for few min to get it cool
• Transfer the ground coconut into the cooked cucumber and mix it well. Add salt if required
• Heat a pan and pour required oil. Splutter the mustard seeds and then add dried green chilli and curry leaves. Transfer the spluttered mustard into the pachadi
• Pachadi is ready to serve with sadya or meals

Cheers!!!

Minu

Pappaya Thoran | Raw Pappaya Stir Fry

How to prepare Pappaya Thoran/Raw Pappaya Stir Fry?

Pappaya Thoran | Raw Pappaya Stir Fry

Ingredients:-

• Papaya – ½ portion of medium size
• Grated coconut – ½ Cup
• Shallot/Small Onion – 4 to 5
• Green Chilli – 2
• Turmeric - 1 Pinch for color
• Salt to taste
• Water – 1 Tbsp
• Oil as needed

 

Preparation:-

• First clean the papaya. Peel off the skin and cut into pieces to remove the centre portion
• Grate the papaya
• Take a mixer jar and crush the coconut, shallot and green chilli
• Heat a pan and splutter the mustard
• Transfer the grated papaya, crushed coconut, salt and a pinch of turmeric powder into the pan and mix well
• Pour 1 Tbsp water and cook well by closing it using a lid
• Add curry leaves and switch off the stove. Papaya thoran is ready to serve

 

Cheers!!!

Minu

Eenthappazham Porichathu | Dates Fritters

How to prepare Malabar special Eenthappazham Porichathu/Dates Fritters?

Eenthappazham/Dates are good source of energy and rich in fiber content. Eenthappazham Porichathu/Dates fritters are one of the very common iftar recipe especially in Malabar area. Eenthappazham Porichathu/Date fritters are very easy to prepare in 10 to 15 min. Because of the natural sweetness in dates every one likes this recipe. Please try from your side and provide the feedback.

 Eenthappazham Porichathu | Dates Fritters

Ingredients:-

• Dates – 15 Nos
• Badam – 15 Nos
• Wheat flour – 1/3 cup (80 ml)
• Sugar – 2 Tbsp
• Cardamom powder – 3 Nos
• Baking Powder – 1 Pinch
• Salt to taste
• Oil as need to fry

 

Preparation:-

• Cut the dates and remove the seed, then fill it with a Badam and keep it aside
• Take a bowl and add wheat flour, Salt, Sugar and Baking powder into it and mix well
• Pour 1/3 cup water little by little into the flour and mix it well by hand or spoon
• Take the dates one by one and dip it into the batter
• Heat a pan and pour the required oil to do a deep fry
• Transfer the dates one by into the hot oil and do deep fry on both sides
• Dates fritters are ready to serve

Cheers!!!

Minu

Chicken Curry with Coconut Milk | Vattal mulakittu arachu vecha kozhi curry

How to prepare Chicken Curry with Coconut Milk/Thanga pal ozhicha chicken curry?

Chicken Curry can be prepared in different style. In Kerala one of the variety of chicken curry you may find in restaurants are "Thenga paal ozhicha chicken curry/Chicken curry with coconut milk". 

In this recipe I haven't used chilli powder or green chilli. I have used only dried red chilli and pepper powder. So you will find a huge difference in the taste. Please try from your side and provide the feedback.

 Chicken Curry with Coconut Milk | Vattal mulakittu arachu vecha kozhi curry

Ingredients:-

• Chicken – 750 gm
• Dried red chilli - 10
• Garlic – 20 pods
• Ginger – 2 Inch
• Turmeric Powder – ¾ Tsp
• Coriander Powder - 2 Tsp
• Shallot/Small Onion – ½ Cup chopped
• Oil as needed
• Ghee ½ Tbsp
• Cloves -5
• Cinnamon Stick – 1 Inch
• Cardamom – 3
• Fennel Seeds – ¼ Tsp
• Onion– 3 Big onion chopped
• Tomato – 3 Medium size chopped
• Chicken masala – 3 Tbsp
• Pepper Powder – ½ Tsp
• Garam Masala – ½ Tsp
• Coconut milk – ¾ to 1 Cup (Prepared using ½ Cup Grated coconut)
• Curry leaves as needed
• Salt to taste

 

Preparation:-

• Take a mixer jar and grind 8 dried red chilli, 20 pods of garlic, 2 inch ginger, ¾ Tsp turmeric powder, 2 Tsp coriander powder and make a thick paste
• Transfer the dried red chilli paste, ½ Tsp chopped shallot/small onion and salt into the chicken and mix it well
• Keep one big vessel in a stove and add 2 Tbsp oil and ½ Tbsp ghee
• Once it become hot add spices (Cloves -5, Cinnamon Stick – 1 Inch, Cardamom - 3, Fennel Seeds – ¼ Tsp) into it and sauté well
• Add curry leaves, 3 big chopped onion, 3 medium size chopped tomato, salt into it and sauté well
• Transfer marinated chicken into the pan and mix well
• Add 3 Tbsp chicken masala and mix well again
• Add required water for the chicken gravy. Once it starts boiling keep the flame into sim to medium and close it by using a lid
• Add ½ Tsp pepper powder, ½ Tsp garam masala mix well
• Pour ¾ to 1 cup coconut milk prepared using ½ cup grated coconut and boil
• Add curry leaves into the chicken curry
• Once it starts boiling switch off the stove. Chicken curry is ready to serve

Cheers!!!

Minu

Thalassery Special Ghee Rice | Malabar Special Neychoru

How to prepare Thalassery/Malabar style Neychoru/Ghee Rice?

Thalassery/Malabar is famous for foodies. Once of the best and most famous Biriyani in Kerala is available in this small City called Thalassery. There is a specialty in Ghee rice too in this area. Ghee rice you get from Thalassery will not have any additional ingredients except bista (Fried Onion) cashew nuts and raisins. We use only Jeera rice to make Biriyani/Ghee rice. Here I am showing how to make authentic Thalassery style Ghee rice.

Thalassery Special Ghee Rice | Malabar Special Neychoru

Ingredients:-

• Jeera Rice – 2 Cup/Glass (Around 230 ml)
• Oil - 1 Tbsp
• Ghee – 2 Tbsp
• Cloves - 10
• Cardamom - 5
• Cinnamon Stick – 1 Inch
• Dry pepper - 10
• Star Anise - 1
• Fennel Seeds – ½  Tsp
• Water – 3 Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3 Tbsp extra)
• Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
• Onion for Bista – 3 Big onion finely chopped

 

Preparation:-

• Keep one big vessel in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Once it become hot add spices (Cloves -8 , Star Anise -1, Cinnamon Stick – 1 Inch, Cardamom - 5, Dry pepper - 10, Fennel Seeds – ½ Tsp) into it and sauté well
• Add rice into the vessel and stir well until the rice starts breaking. Keep the flame in medium
• Add 1 Tbsp lemon juice (squeezed from half portion of the lemon) into the water
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel
• Make sure to keep the flame between low and medium and cook for 6 min
• Open the lid and mix the rice after 6 min.
• Again close the vessel with a lid and keep a weight on top of the vessel. Cook for 1 to 1 ½ min at LOW flame and then switch off the stove. Keep it aside for 5 min without taking the weight.
• To prepare the bista (Onion Fry), cut the 3 big onion as much thin as possible
• Heat a pan and pour oil into it. Add finely chopped onion and sauté well until it become dark brown
• Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Open the lid and mix the rice. Let’s garnish the rice with bista(Onion fry), cashew and raisins. Ghee rice is ready to serve

Cheers!!!

Minu