Paruppu Rasam

 Rasam is one of the staple food at my home and MIL space and forms part of the daily meals. For my dad, without 'rasam' his meals will not be complete, so my mom prepares it daily. But still i don't prefer to have it and finishes my meal with just sambar and curd. Though i know the goodness of rasam, i never have it. That's because whenever i have fever my mom gives me rasam kanji, and you may know the reason now...,

Parippu Curry - Kerala Parippu Curry / Dal Curry

Dal is an ineluctable part of Indian diet.  It's a practice in South India to serve parippu with ghee first on sadhya/feast. It tastes awesome that goes well with pappadam/appalam and will be loved by all ages.  I love the parippu podi served in restaurants with ghee.. In Kerala, parippu curry is prepared with moong dal and coconut paste...

OIan Recipe - Easy and Quick Potato Oalan Recipe

Festivals always takes me back to my childhood days and brings a nostalgic mood.  All festival  begins with my mom being busy in the kitchen from the eve of the festival either it be onam, diwali, vishu etc.,. Usually during Onam and Vishu it is said that the sadhya/feast should be prepared before 12' O clock and the first sadhya will be served to Lord Krishna and then to the family members.  

Beetroot Pachadi - Kerala Style Beetroot Pachadi recipe

Beetroot pachadi is usually served during Onam and Vishu for sadhya / feast.  It's has really an appealing and rich color that makes us to taste atleast once. Normally i was a person who don't taste all the items that is served on sadhya/ feast, but nowdays i have made a habit to taste all items at least once.

Sambar Recipe - Drumstick and Shallots Sambar Recipe

Will there be any south indian who doesn't like sambar.  Sambar is a staple part of south indian meals and is quite common among the households of south india. Each household will have their own unique way of preparing it.  Though i kept on postponing, i know any food blogger should have at least one sambar recipe in their blog. So i thought to post my favorite sambar and  blog it here.

Chena Vazhaikka Erissery - Yam and Raw banana Erissery -Vishu Sadhya Recipes

Erissery is yet another traditional recipe prepared during onam and vishu and forms part of wedding sadhya vattam also. It is prepared in different ways in different district's of  Kerala. This is the way which my mom used to prepare.  It is my hub's favorite and so he asks to prepare during special occasions. My little one is not found of traditional recipes expect her love for sambar.

Aviyal - Kerala style Aviyal - Vishu sadhya recipes:

Aviyal is dish that is common and most popular in Kerala as well as Tamil Nadu sadhya recipes.  As Vishu is approaching i thought to share some traditional recipes.  This is one of  my mom's delicacies and no feast/ sadhya is complete without aviyal.

Onion Tomato Chutney / Vengaya Thakkali Chutney

Onion tomato chutney is one my easiest and favorite chutney as it goes well with most of the tiffen dishes.  My mom makes onion tomato chutney in  two or three versions. She some times grinds it raw or sometime, saute and grind. Even my MIL has a different  version of making this chutney.

Ulli Theeyal / Chinna vengaya Theeyal / Shallots in roasted coconut gravy

Ulli theeyal is one of the most popular dish of Kerala and in some parts it is also served as part of sadhya. This recipe is passed to me from my mom. Settled in Tamil Nadu my mom and my MIL are specialized in , both style of cooking  and for me , anything that tastes great is my favorite. Whenever we go for vacation to Kerala my peramma (periamma) use to make theeyal in her own style with other  lip-smacking delicacies.

Thirunelveli Sodhi / Mappilai Sodhi

This is a popular dish in the Thirunelveli district which is also called as mappilai sodhi.  I tried this recipe for its name and came to know much more from my friend. I found this recipe somewhat similar to oalan recipe of Kerala. The flavor of jeera and moong dal which helps in thickening the gravy  makes the difference. Vegetables cooked in coconut milk makes this gravy delicious.

Nenthrapazham Pulissery / Ripe Banana in Buttermilk Gravy

This is one of easiest recipe which i used to make it in a jiff whenever i feel bored with the regular sambar etc.,. This recipe has been passed to me from my mom. She used to make varieties of buttermilk gravies with different veggies,especially during the summer season. I like the nentharapazham pulissery which she makes .

This gravy should be a bit thick and tastes great the next day . The sweetness of banana and the sour curd blends well and makes the gravy simply delight. It's mild and serves a great accompaniment with rice along with some spicy veggies.

Nentrapazham Pulissery / Ripe banana in Buttermilk gravy - Ingredients:

Cooking Time : 10 mins / Recipe Cuisine: South Indian 

Nentrapazham (Ripe banana) - 1 medium

Slit green chillies   -    2-3 

Turmeric      -  a generous pinch

Red chilly powder    -  1/2 tsp

Thick Curd    - 1 1/2 cups

Water      - 1 1/2 cups

Salt to taste

To Grind:

Coconut     -   1 cup

Jeera / Cumin seeds - 1 tsp

To Temper:

Oil -   2 Tblsp

Mustard seeds  - 1 tsp

Red chilly  - 2

Urud dal  - 1 tsp

Curry leaves - a sprig

Fenugreek seeds or Powder - 1/4 tsp

Method:

Grind the Coconut and Cumin seeds and keep it ready

 

Cook covered the ripe banana in the water along with green chillies,turmeric and red chilly powder until it is 

fully done.

Add the coconut paste and cook for another 5 mints until the raw smell of coconut leaves completely.

 

Add the beaten yogurt and salt and cook for 3 mints by continuously stirring and then switch off.

Temper the ingredients given under "to temper" and season it. Keep covered for 5 mints and give a stirr.

Serve hot with any spicy dry veggies and rice.

Notes:

• Select Ripe banana for the gravy.
• Don't make it too watery.
• Adjust the spice level accordingly by increasing the number of chilly.