Nendram Pazham Pradhaman

Thiruvonam is round the corner. Onam, as I’ve mentioned in my earlier posts is a harvest festival celebrated in Kerala. Celebrations start 10 days prior to the actual day of festival. Flower carpets or pookalams are laid out in the front yard of houses. And on the day of Onam, a grand festive meal or Onasadhya is prepared and laid out on plantain leaves.

Prior to my marriage, Onam was just another festival. Our Onam meal would be a regular meal of Sambar, thoran, papadam with the inclusion of Paal Payasam. But after marriage, my MIL, prepared a grand feast with all the essential items on the menu. FIL, MIL and me would sit and decide the menu a couple of days ahead and planning and preparation would start. Dishes like, Puli inji, Kaalan and Nendrankai Chips would be prepared beforehand.  On the day of Onam, MIL, would meticulously and effortlessly prepare a delicious feast.  My FIL would also eagerly help her out, in chopping the vegetables and scraping the coconuts. She would also lay a simple pookalam outside our house, with whatever flowers she can lay her hands on. So, Onam now is a festival which I look forward to with lots of enthusiasm as I strive hard keep up with the traditions of my family.

Payasam is a quintessential part of any feast and so it is with the Onasadhya. My MIL usually prepares Paal Payasam only as she offers it as neivedhyam to Lord Guruvaryoorappan. So I prepared this payasam on the starting day of Onam. The flavour of jaggery and coconut milk is something which cannot be explained in words, together with the sweet ripe plantains, the payasam was just divine.

Serves 5 to 6

What you’ll need

1. Nendram Pazham – 3, ripe
2. Thin Coconut Milk – 2 ½ cups
3. Thick Coconut Milk – 1 cup
4. Powdered Jaggery – 2 cups
5. Cocount – ¼ cup, cut into small pieces
6. Ghee – 1 tbsp

Method

1. Cut the nendram pazham into 2 inch pieces with the skin and steam them. Allow to cool.
2. Remove skin; also remove the black stem like thing from the inside of the banana.
3. Grind the banana and make it into a smooth pulp, do not add any water while grinding.
4. Heat a thick bottom Kadai, add the jaggery with ½ cup of water. Dissolve the jaggery completely.
5. Strain for impurities and pour it back into the Kadai.
6. Add the nendram pazham pulp and mix well. Stir it well and mash with the back of the spatula if you find any lumps.
7. Cook on medium heat for 4 to 5 minutes, stirring continuously, till the banana and jaggery mixture come together as a mass.
8. Now add the thin coconut milk and cook on medium flame for 8 to 10 minutes. Stir occasionally to avoid burning.
9. Turn of flame and add the Thick coconut milk. Mix well.
10. Heat a small frying pan with ghee, fry the coconut pieces in it till brown.
11. Add these fried coconut pieces to the prepared payasam and serve warm.

Delicious nendram pazham pradhaman is ready to be devored.

Note:

1. Adjust jaggery according to the amount of fruit pulp you have. If you have 1 cup of pulp add 1 ¼ cup of jaggery. You can reduce to 1 cup, if you want it less sweet.
2. If the payasam thickens, you could add a little milk.

WISHING ALL MY FRIENDS AND READERS A VERY HAPPY ONAM

Kootu Curry (with Kadala Parippu)

Kootu curry is another popular Kearla dish, which has found its way into the Palakkad Iyer Kitchens. It is an important part of sadhyas or feasts. Traditionally, yam and plantains are cooked along with brown channa or cowpeas and simmered in a coconut cumin paste, finally tempered with a flavourful tempering of fried coconut and curry leaves.

The recipe I am sharing today is slightly different. This is my mother’s recipe. She uses Bengal gram dal instead of the channa and also she doesn’t use plantains and uses ash gourd. Now off to the recipe:

Serves - 4

What you’ll need

1. Ash Gourd – 2 cups, peeled and diced into small cubes
2. Yam – 1 cup, peeled and diced into small cubes
3. Channa Dal/Kadala Paruppu – 3 tbsp
4. Grated Fresh Coconut – ½ cup
5. Cumin seeds – ½ tsp
6. Turmeric Powder – 1/2 tsp
7. Chilly Powder – ½ tsp
8. Powdered Jaggery – 1 tsp
9. Salt to taste

For tempering

1. Coconut oil – 1 tbsp
2. Mustard Seeds – ½ tsp
3. White broken urad dal – 1 tsp
4. Dried Red Chilly - 1 or 2
5. Scraped Fresh Coconut – ½ cup
6. Curry Leaves – few sprigs

Method

1. Soak the Kadala paruppu for about 1 hr.
2. Heat a kadai, and add the soaked dal with just enough water and cook until the dal is almost done. Keep an eye on it as the water may dry up.
3. To this add the chopped vegetables, turmeric powder, chilly powder, salt and jaggery add water, such that the vegetables are just immersed and cook until the vegetables are soft yet retain their shape. 
4. Grind ½ cup of coconut with cumin seeds into a smooth paste adding a little water.
5. Add the ground paste to the cooked dal and vegetables and mix well. Check for seasoning.
6. In the meanwhile, heat another kadai with oil.
7. Temper with mustard seeds then add the urad dal, as soon as the dal starts changing color, add the coconut and fry till dark brown. Also add the dry red chillies and few curry leaves in this.
8. Pour this tempering over the prepared vegetable dal mixture and mix well.

Serve as an accompaniment with rice and sambar.

Note:
You could pressure cook dal without making it mushy.
You can pressure cook the vegetables with turmeric powder, chilly powder and salt, adding about ½ cup of water, for 2 whistles.
And then combine the vegetables and cooked dal. Make sure the both are not mushy.

Chena Erissery

Erissery is a traditional Kerala dish. It forms an integral part of any feast, be it for marriages or festivals like Onam and Vishu. It is prepared usually with vegetables like yam, plantain or Pumpkin. The vegetables are cooked and simmered in a coconut – cumin paste. The tempering of fried coconut, mustard seeds, urad dal, red chillies and curry leaves is what gives this dish all its flavour and aroma. It is usually served as an accompaniment with Moru Kootan or Samabar.

What you’ll need

1. Yam/Chena/Suran – 2 ½ cups, peeled and cut into big cubes
2. Fresh Scraped Coconut – 1 cup
3. Black Pepper Powder – ½ tsp
4. Cumin Seeds – 1 tsp
5. Turmeric Powder – ½ tsp
6. Salt to taste

For Tempering

1. Fresh scraped coconut – ½ cup
2. Urad Dal – 1 tsp
3. Mustard Seeds – ½ tsp
4. Dried Red Chilly – 1
5. Curry Leaves – 8 to 10 leaves
6. Coconut Oil – 1 tbsp

Method

1. Wash the yam pieces well and transfer into a kadai.
2. Add about 3 cups of water, turmeric powder, pepper powder and salt to taste. Mix well.
3. Cook partially covered on medium heat till the yam pieces are cooked.
4. In the meanwhile, grind the coconut and cumin into a fine paste adding some water.
5. Pour this ground paste into the yam pieces once they are cooked. Mix well and bring to boil.
6. Remove from heat after about 2 to 3 minutes.
7. Heat another kadai with coconut oil.
8. Add mustard seeds, once they splutter add urad dal. Add the scraped coconut once the dal starts changing color.
9. Fry the coconut till it becomes nice and brown. Add curry leaves and pour this tempering over the prepared erissery. Mix well.

Serve this as an accompaniment with Moru Kootan or Sambar.

Note:

1. You can reduce the yam by a cup and add 1 raw plantain.
2. This can also be prepared using Pumpkins.
3. Do not skip on the final step of tempering as it is the most important part of this recipe and gives all the flavour to it.
4. You can pressure cook the yam pieces if you feel they may not cook, by boiling, but the pieces should stay intact they should not get mashed and become mushy.

Ellu Kozhukattai

I always considered making kozhukattais a herculean task. Making the outer layer, preparing the filling and then assembling the kozhukattais and finally steaming them. Now that is quite a lot of work isn’t it. Maybe that was one of the reasons why, my mom did not prepare it much. Poornam kozhukattais signified, Vinayagar Chathurthi, hence would be prepared once in a year on the particular day.  Also, my mom and grandmom, made only 2 kinds of kozhukattais, one sweet with a coconut and jaggery filling and the other a savoury version with Urad dal.

 But after marriage, I saw my MIL making these kozhukattais, every month for Sankatahara Chathurthi. She fasts on this day until moon rise and prepares poornam kozhukattais as offering to Lord Ganesha. I was amazed at the ease with which she prepared these kozhukattais. Not even a single one would crack or break. They turn out perfect each and every time. Also I discovered that apart from the 2 fillings which I was familiar with, a whole lot of different fillings and variations could be done to get yummy and delicious kozhukkatais. Out of the various fillings which my Mil prepares, the sesame and jaggery is my favourite. I just love the flavour of sesame in it.

The outer layer can be prepared in many ways, here I have described using rice flour (idiyappam flour). It can also be prepared by soaking and grinding raw rice. Will try to post that also soon, meanwhile enjoy these:

Makes about 10 Medium sized kozhukattais

What you’ll need

For the filling

1. White Til/Ellu/Sesame – ½ cup
2. Powdered Jaggery – ½ cup

For the outer covering

1. Rice flour (Idiyappam flour) – ½ cup
2. Hot water – ½ cup + 1/4 cup use only if required
3. Coconut Oil /Sesame oil – 1 tsp + for greasing
4. Salt – a pinch

Method

1. Dry roast the sesame seeds till golden brown. Cool.
2. Powder the sesame in a mixer jar. Pulse for 30 secs then again for 30 secs and check. Do not run the mixer for a long time else oil will start releasing from the sesame.
3. Now add the powdered jaggery and pulse again till they are mixed well. Transfer into a bowl.
4. Form small balls out of this powder. No need to add any ghee or water for binding. It maybe a little difficult to form the balls, but they will be formed.
5. For the outer covering
6. Bring 1 cup of water to boil. Add a tsp of coconut oil or sesame oil.
7. Take the idiyappam flour in a bowl, add a pinch of salt and mix well.
8. Now add ½ cup of hot water to the flour and mix well with the help of a wooden spatula. Add more water if required. Knead into a smooth dough.
9. Grease your palms and pinch out small lemon sized balls out of the dough. Flatten the dough in your palms and place a sesame jaggery ball in the center. Gather the edges and seal the filling forming a peak at the top. (just like you would do for the stuffed paratha). Prepare more kozhukattais using the remaining dough and filling.
10. Heat a steamer, you can also use the idli stand. Place the kozhukattais one by one without touching each other and steam for 10 minutes or until the outer layer is shiny.

Note:

1. Always keep a little extra hot water, and add the water depending on the requirement. Amount of water may vary depending on the quality of rice powder.

Variations:

1. You could add a little coconut scrapings in the filling.
2. You can also flavour the filling with cardamom, but I like the sesame flavour and did not flavour it with anything else.

Linking this to this month’s magic mingle Sesame and Jaggery

Also linking to Celebrate - Month of Shravan hosted by Sangee

Roundup of EP Series - Fenugreek and Green Chillies

I finally here with the round up of the EP Series - Fenugreek and Green chillies. I thank Julie for giving me this wonderful opportunity to host this event, through which I got to know of many healthy and flavorful recipes using my favorite herb fenugreek. Here comes the roundup

The very first entry I recieved was from Sanika. She sent these delicious Methi Dal

Vani has sent this flavorful Methi Rice

Anshu has sent these mouthwatering Rajasthani Mirch Vadas

Priya Satheesh has sent these interesting recipes

Wheat Rava Kanji using Fenugreek Leaves

Methi Vada Curry

Shwetha has sent my all time favorite Methi Mutter Malai

Shobha has this yummy variation Methi Mutter Paneer Bhurji

Methi Palak with Chettinad Masala

Kasoori Methi Parathas

Sharanya has sent this toungue tickling chutney Milagai Chutney

Meghna has sent this delicious curry Methi Malai Paneer

Shwetha Agarwal has sent 2 yummy entries Methi Mutter Pulav and Gajar Mutter Methi

Jeya has sent in some yummy recipes Methi Dal , Methi Leaves Kurma Curry and Cabbage Poriyal

Lekshmi has sent this spicy and tasty Mulagu Chammanthi

Kusum has sent this flavorful Methi Channa Masala

Roshni has sent these yummy entries Methi Mutter Butter Masala and Mirch ka Salan

Kavitha has sent this very innovative recipe Chilli Capsicum Pickle

Swathi has sent another of my favorites Kadai Paneer

Archana has sent this yummy Methi Muthias

Anjana has these delicious entries Green Chilli Pickle and Methi Matar Malai

Santhoshji has sent these yummy recipes Methi Moong Dal Fritters and Green Chilli Achar

Priya has sent some innovative recipes Rajma Coconut stirfry and Cornmeal Kichdi

Ishitha, Gayathri and Subhashini have sent Methi Besan

Sri Nandini has sent in some yummy entries Methi Parotta, Methi Pualo and Methi Bhaji

Swasthi has this flavorful Methi Chutney, Methi Biriyani and Easy Aloo Methi Paratha

Pallavi has sent this very flavorful Desi Style Thin Crust Pizza

Nivedita has sent these delicious entries Fresh Green Chutney and Green Chilli Fries

Sanoli has sent these yummy combo curry Leafy Aloo and Methi Gobi Aloo Hodge Podge

Beena has sent this flavorful Methi Chole

Prathibha has sent these healthy and innovative recipes Broccoli Thoran, Broccoli Kuzhi 
Paniyaaram and Lauki Dal Curry

I also received 2 entries from Non Blogger friends. Here they are

CHILLI VEG PAKODA

INGREDIENTS

FOR FILLING
1. CARROT                        1 NO.
2. ONION                            1 NO.
3. ROUND CHILLI                 5 NOS.
4. GINGER                          A SMALL PIECE
5. GARLIC                           I 
6.SALT                               1 TSP
7. CURRY LEAVES              5 LEAVES
8. MALLI LEAVES                2 LEAVES
9. TAMARIND                       2 PIECE

CUT CARROT, CHILLI AND ONION INTO VERY SMALL PIECES.  PUT INGREDIENT NO.3 TO 8 IN A MIXIE AND MAKE A COURSE PASTE. MIX THE CUT VEGETABLES ALONG WITH THIS PASTE AND KEEP IT ASIDE MAKING SMALL BALLS.

FOR OUTER COVERING:-

1.RICE POWDER                1/4 OF A SMALL CUP
2. KADALA MAVU                 1 SMALL CUP
3. SALT                                 1 TSP
4.ASAFOETIDA                    1/2 TSP
5. JEERA                               1/2 TSP
6. CHILLY POWDER              1/2 TSP
MIX ALL OF THE ABOVE WITH REQUIRED WATER WELL.

IN A TAWA HEAT OIL, AND WHEN IT BOILS WELL, IN THE SECOND MIXTURE  MIX THE FIRST MADE VEGETABLE BALLS AND DEEP FRY IT GOLDEN BROWN.  SUPERB PAKODA IS READY FOR SERVE.  

VEGETABLE CHILLY SPECIAL PAKODA

 

INGREDIENTS

 

1. BAJJI CHILLI (LONG MOLAGA) - 5

2. CARROT                                  - 2

3. ONION                                     - 2

4. GINGER                                   -  1 SMALL PIECE

5. GARLIC                                    - 2 FLAKES

6. SALT                                        - TO TASTE

7. CURRY LEAVES                       - 10 LEAVES

8. MALLI LEAVES                          - 3 LEAF

9. RICE POWDER                          - 1/4 GLASS

10. KADALAMAVU                         - 1 GLASS

11. JEERA                                     - 1 TSP

12. TAMARIND                               - 3 PIECES

13. ASAFOETIDA                            - 1 TSP

 

CUT CARROT, ONION, CURRYLEAVES AND MALLI LEAVES VERY SMALL. MAKE GINGER, GARLIC, TAMARIND PASTE AND MIX IT TO THE CUT VEGETABLES AND ADD SALT AND KEEP IT ASIDE.  CUT THE CHILLIES CAREFULLY (CUT IT LONG IN THE CENTRE BUT NOT FULLY) AND PUT THE MIXTURE IN CUT PORTION.

TAKE RICE POWDER AND MIX IT WITH KADALAMAVU, JEERA, SALT,  ASAFOETIDA AND MIX WELL ADDING REQUIRED WATER.  TAKE THE FILLED CHILLI AND DIP IT IN THE MIXTURE SLOWLY.  THE CHILLI SHOULD BE FULLY DIPPED.  POUR OIL IN A TAWA AND HEAT IT.  WHEN THE OIL IS HOT, SLOWLY PUT THE FILLED CHILLY DIPPED IN MIXTURE AND FRY IT TILL GOLDEN BROWN.

 

TIP : GINGER PIECE CAN BE SMALL IF WE HAVE SMALL CHILDREN. IF THERE ARE NO SMALL CHILDREN, WE CAN MAKE IT BIG PIECE

 

HOT MOUTHWATERING PAKODA IS READY

Here are two entries from Raji Ramakrishnan.

METHI SPROUTS SOUP

Preparation time:  15-20  minutes
Cooking time:  5-10  minutes
Serves: 2
Shelf life: hot and fresh

Health benefits of fenugreek seeds
Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. It is good for digestion and  help relieve constipation ailments.
It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.
 Medicinal uses of fenugreek seed
Its seeds have been used in many traditional medicines as laxative, digestive, and as a remedy for cough and bronchitis.
If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics.
Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel, given to the nursing mothers to increase milk synthesis.

Ingredients:

1 handful of methi sprouts
1  fully ripe red tomato
Salt
Black salt, black pepper powder,  roasted cumin powder, lime juice as per your taste
Butter (optional)
Sugar (optional)

Garnishing:

Little pudina/coriander leaves
Little methi sprouts.
Fried Bread  cubes

Method:

In a sauce pan add half up water and add the methi sprouts, cook for 5 minutes.
In another sauce pan boil water, drop the tomato, cover and keep for 5 minutes.
After 5 minutes, take out the tomato and run through cold water. Remove the skin and chop them and blend to a smooth puree.  Also Puree the boiled sprouts.
Mix  the tomato/sprouts puree  and boil it for 5 minutes.
Add the seasoning except lime juice and boil for one minute.
Add lime juice and stir.
Transfer to a soup bowl, garnish with pudina/coriander/sprouts and  fried bread cubes.
Serve hot

Non  diabetics can use butter/sugar.

 

 

METHI SPROUTS SUBZI

Preparation time:  15-20  minutes
Cooking time:  15 minutes
Serves: 2
Shelf life: hot and fresh

Health benefits of fenugreek seeds
Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. It is good for digestion and  help relieve constipation ailments.
It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.
 Medicinal uses of fenugreek seed
Its seeds have been used in many traditional medicines as laxative, digestive, and as a remedy for cough and bronchitis.
If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics.
Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel, given to the nursing mothers to increase milk synthesis.

What you need:

1 cup methi sprouts
1 cup finely chopped onion
1 cup finely chopped tomato
1 tsp chilli powder
1 tsp dhania powder
1 tsp ghoda masala
1 tsp ginger garlic paste
1/4 tsp turmeric powder
3 tbsp oil
1/2 tsp sugar (optional)
salt
 Seasonsing:
1 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves.

Garnishing:

chopped coriander leaves.

How to make it:

In a pan, add the  oil, when it becomes hot, add the seasoning when the seeds splutters, add the curry leaves,.
add the onion, ginger garlic paste and saute well. 
Add the tomatoes and saute till it becomes soft.
  Add the sprouts, saute the same for 5-7 minutes. 
Add the masalas, turmeric powder,  again saute for two minutes
Add 1 cup water, salt, sugar and boil the same till it is cooked well and dry.

garnish with chopped coriander leaves.

 If you want to make it in a gravy form,  add more water.

Now coming to the awards

The top contributor award is shared by Shoba, Jeya, Srinandini, Swasthi and Prathibha who have contributed 3 recipes each.

Best Healthy Dish goes to Priya Satheesh for her Wheat Rava Kanji using fenugreek leaves

Best Innovative Dish goes to Shoba for her Methi Palak in Chettinad Masala

Best Presentation Award goes to Swathi for her Kadai Paneer

Hope you all enjoyed this virtual treat.