Chembu Asthram

• Ingredients: 

Chembu/ Colocasia: 3 big
Green chilli: 2 nos
Chilli powder: 1 tsp
Turmeric powder: 1/4 tsp
Salt: to taste
Kudumpuli/ Cocum: 1 no
Water: 

• For Grinding:

Coconut: 1 cup
Cumin seed: 1 tsp
Small onion: 2 nos

• Seasoning: 

Mustard seeds: 1 tsp
Small onion chopped: 1 no
Dry red chili: 2-3 nos
Curry Leaves:
Oil: 1 tbsp

• Method: 

• Grind together coconut, cumin seed and small onion to a smooth paste and keep aside. 

• Clean and cut the colocasia into medium sized cubes. Cook the colocasia with green chilli, chilli powder, turmeric powder, salt, cocum and enough water. Cook till the colocasia turn soft.
• Add the grinded paste to the colocasia. Cover and cook for 5-10 minutes. Remove from fire.
• Heat oil in a kadai, splutter mustard seeds, small onion, red chilli and curry leaves. Add this seasoning over the curry. Serve with rice.

Olan

Ingredients: 
Yard Long beans/ Neelan payar: 4-5 nos
Red Chouri/ Van payar: 1/4 cup
Ash Gourd/ Kumbalanga: 1/2 cup, cut into thin slices
Green chilli: 3-4 nos
Thick Coconut milk: 1/2 cup
Thin coconut milk: 1 cup
Coconut oil: 1/2 tbsp
Curry Leaves

Method:
Wash and soak the red chouri beans in water for around one hour, cook with enough water and salt. drain the excess water.
Cook together ash gourd, long beans, thin coconut milk and salt, cover and cook in low flame for 10-15 minutes or till the vegetables cooked.
Add the cooked vanpayar and stir well. Pour the thick coconut milk and cook for another 1-2 minutes, do not boil. Remove from fire.
Add the curry leaves also pour 1/2 tbsp coconut oil over the curry. Serve with rice.

Kachiya Moru

Ingredients:

Buttermilk: 1/2 ltr
Shallots chopped: 3-4 nos
Garlic chopped: 2 tsp
Ginger chopped: 2 tsp
Green chilly slitted: 2-3 nos
Dry red chilly: 2-3 nos
Turmeric powder: 1/2 tsp
Chilly powder: 1 tsp
Cumin seed powder: 1 tsp
Mustard seeds: 1/2 tsp
Fenugreek seeds: 1/4 tsp
Oil: 1 tbsp
Curry leaves: 1 spring
Salt: to taste

Method: 

Heat oil in a pan, splutter mustard and fenugreek seeds, fry dry red chilly and curry leaves. Add chopped ginger, garlic and green chilly, saute for 2-3 minutes. Add turmeric powder, chilly powder and cumin powder. Reduce the flame to low, Pour buttermilk, stir continuously till the buttermilk turns warm, do not allow to boil. Add enough salt.Remove from fire. Stir again for 2-3 minutes. serve with rice..

Pineapple Dry Pachadi

Ingredients:
Pineapple : 1 medium
Banana chopped: 1/2 cup
salt: to taste
Red chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Sugar: 100 gm
White Raisin: 50 gm
Mustard seeds crushed; 1/2 tsp
Oil: 2-3 tbsp
Curry leaves: 2 springs
Red chilli flakes: 4 nos
Coconut crushed: 1/4 of a coconut
Cashew nut: 25 gm
Water: 1/2 ltr

Method:
Combine chopped pineapple, banana, salt, red chilli powder and turmeric powder in a deep bottom pan, pour water to this. Cook well till it becomes dry, saute well with a spoon. Add sugar and cashew nut, stir continously. Remove from fire when it turns thick. Allow the mix to cool, add raisin, crushed mustard seeds and coconut to this. Splutter mustard seeds in another pan, add curry leaves, red chilli flakes. Pour the seasoning over the curry and mix well.

Recipe source: Ruchi mag

Inji Curry (Ginger Curry)

Ingredients:
Ginger thinly sliced: 1 cup
Coconut thinly sliced: 3/4 cup
Small onion chopped: 3/4 cup
Tamarind: small lemon size
Jagerry: 2 tbsp
Red chilli powder: 2 tbsp
Turmeric powder: 1 tsp
Feenugreek powder: 1 tsp
Asafoetida powder: 1 1/2 tsp
Salt: to taste
Oil: 3 tbsp
Water: 1 cup

Method:
Heat oil in a pan, Fry ginger, coconut slices and small onion seperately till golden color and grind the fried ingredients coarsely, set aside.  Add the tamarind to the water and squeeze the pulp, strain it and keep aside. Heat oil in a pan, add fenugreek powder, turmeric powder, salt, red chilli powder and asofetida powder to this, saute well. Add the ground paste, then add tamarind pulp and jagerry, stir continously until the curry turns thick. Remove from fire. Serve with rice.

Vanpayar Mezhukkupuratti

Ingredients:
Red Chori / Van payar: 1 cup
Shallots: 6-7 nos
Coconut slices: 2 tbsp
Garlic crushed: 1-2 nos
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Mustard seeds: 1 tsp
Red Chilly flakes crushed: 2 nos
Curry leaves: few
Coconut Oil: 1 tbsp
Salt to taste

Method:
Cook Vanpayar in a Pressure cooker with Water, red chilli powder, turmeric powder, coconut flakes, garlic, shallots and salt for 3-4 whistle. Heat oil in a pan, add mustard seeds, allow to splutter, add Red chilly flakes and curry leaves. Add cooked vanpayar, mix well. Serve with hot rice.

Parippu Curry

Ingredients:

Toor dal/ Manja parippu: 1 cup

Grated coconut: 1/2 cup

Shallots chopped: 3-4 pcs

Garlic: 1

Green chilli: 2-3 pcs

Red chilli flakes: 1-2 pc

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Turmeric powder: 1/2 tsp

Curry leaves:

Method:

Pressure cook dal with turmeric powder, salt, and water, mash well with wooden spoon. Grind together grated coconut, garlic, green chilli, shallots and cumin seeds to a smooth paste. Add this into the cooked dal and transfer again to stove. Stir well and cook for 5 minutes in medium flame. Remove from fire. Heat oil in a pan, splutter mustard seeds, saute red chilli flakes, shallots and curry leaves. Pour this seasoning over the curry. Serve hot with rice.

Beetroot Pachadi

Ingredients:

Beetroot Chopped: 1 medium

Shallots chopped: 3-4 pcs

Green chilli chopped: 2 pcs

Curd: 1/2 cup

Mustard seeds: 1 tsp

Salt: to taste

Curry leaves: 1 spring

Ginger: chopped 1 tsp

Red chilli flakes: 1-2 pcs

Oil:

Method:

Heat oil in a pan, splutter mustard seeds, add curry leaves, redchilli flakes, ginger and small onion, saute for 2-3 minutes. Add chopped beetroot and green chilli. Cover and cook for 5 minutes. Remove from fire. Allow it to cool, add curd and mix well. Serve with rice

Rasam

Ingredients:
Toamto: 1 big
Green chilli: 1 pc
Garlic: 6-7 pcs
Ginger: 1/4 tbsp
Red chilli: 1 pc
Cumin seeds: 2 tsp
Chilli powder: 1/4 tbsp
Coriander powder: 1 tsp
Pepper powder: 3/4 tbsp
Salt: to taste
Asafotida: 1/4 tsp
Tamarind: small gooseberry size
Oil
Coriander leaves: few
Mustard seeds: 1 tsp
Water: 1 cup

Method:
Dip tomato into boiled water for 5 minutes, remove skin and chop finely. Soak tamarind in 1 cup water, squeeze and take out the extract, keep aside. Crush green chilli, garlic, ginger, red chilli and cumin seeds using grinder. Add chilli powder, pepper powder, asefotida and coriander powder to this. Heat oil in a pan, splutter mustard seeds, add 1 pc red chilli. Add grinded mix to this and saute well. when the raw smell goes add tomatoes. Saute well till the oil seperates. Then add 1 cups water and tamarind extract to this. Remove from fire before it starts to boil. Garnish with coriander leaves. Serve hot with rice.

Ethapazham Kalan

Ingredients:
Banana: 2 medium
Grated coconut - 1/2 cup
Curd: 3-4 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/4 tbsp
Green chillies: 2-3 nos
Mustard seeds: 1 tsp
Red chillies: 2-3 nos
Coconut oil:1 tbsp
Curry leaves - few
Cumin Seeds: 1/4 tsp

 Method:

Remove the skin and cut the banana into small pieces. cook banana with turmeric powder, red chilli powder, salt and little water. Grind coconut,cumin seed and green chillies to a smooth paste. Add this paste to the cooked banana. Lower the flame and cook for 4-5 minutes. . Heat oil in a pan add mustard seeds, red chillies and curry leaves. Pour this seasoning over the kalan. Remove from fire, allow it to cool. Add the beaten curd, mix well. Serve hot with rice.

Aviyal

Ingredients:
Potato: 1 medium
Long beans: 3-4 pcs
Carrot: 1 medium
Drumsticks: 2 medium
Raw bananas: 1 medium
Pumpkin: 1/4 cup
Yam: 1/4 cup
Cucumber: 1/2 cup
Coconut grated: 1 cup
Cumin seeds: 1 tsp
Green chiliy: 3-4 nos.
Turmeric: 1 tsp
Shallots: 3-4
Curd: ½ cup
Coconut oil: 1/2 tbsp
Curry leaves: few
Salt – to taste.

Method:
Clean and cook the vegetables in a manchatti/pan with little water. Add salt and turmeric powder when it is half cooked. Mix coconut with green chilly, cumin seeds, turmeric powder & shallots with your hands or blend it in a grinder.When the vegetables are cooked well, make a well in the center and add the coconut mix, cover and cook for 2-3 minutes.  Remove from fire, add thick curd and mix well. Finally add 1/2 tbsp of coconut-oil & curry leaves. Close the lid for 1/2 n hour. Serve with rice

Kaya-Vanpayar(Banana-Red Chouri) Thoran

Ingredients :
Raw plantain: 2 cup
Vanpayar/Red Chouri: 1 cup
Turmeric powde: 1 tsp
Red chilli powder: 1/2 tbsp
Salt: to taste

For Grinding:
Grated coconut: 1/2 cup
Cumin Seed: 1 tsp
Shallot: 8-10 pcs
Turmeric powder: 1/2 tsp
Green chilli: 2-3 pcs
Garlic chopped: 1 no

For Seasoning:
Mustard seeds: 1 tsp
Shallots chopped: 1 pc
Curry leaves: 1 spring
Red chilli: 2-3 pcs
Oil:

Method:
Cook vanpayar with enough water, add turmeric powder, red chilli powder, salt to this. Coarsely grind coconut, shallots, garlic, cumin seed, green chilli in a mixer. Cook kaya/platain with shallots, turmeric powder, salt and water till done. Add coocnut mix into the cooked plantain , cover and cook for 2-3 minutes. Add cooked red chouri and mix well. Again cook for 4-5 minutes. Heat oil in another pan, splutter mustard seeds. Add shallots, curry leaves, red chilli . Saute till golden color. Pour this seasoning over the curry. serve hot with rice.

Mathanga (Pumpkin) curry

Ingredients:
Pumpkin (Mathanga): 2 cup
Turmeric powder – a pinch
Grated Coconut: 1 tbsp
Mustard seeds: 1/2 tsp
Dry red chilly: 2 nos
Curry leaves: 1 spring
Coconut oil
Small onion: 1 tsp

For Grinding:
Grated Coconut: 1 cup
Small onion: 2 tbsp
Cumin seeds: 1/2 tbsp
Mustard seeds: 1/4 tbsp
Dry red chilly: 1 nos
Green chilly: 2 nos
Salt: To taste

Method:
Grind the above ingredients to a fine paste and keep it aside. Cook pumpkin along with salt, turmeric powder and water, mash it well with spoon. Add the ground paste to the mashed pumpkin and cook 05-06 minutes in low flame. Remove from fire. Heat coconut oil in a pan. Add mustard seeds, when it is starts crackle add small onion, curry leaves and red chilly. Add the grated coconut and fry until it turns golden brown color. Add the seasoning to the cooked Curry and serve hot with rice.

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Carrot Pachadi

Ingredients:
Carrots chopped- 2pcs
Small Onion – 2 tbsp
Ginger chopped- 1 tbsp
Green chilli chopped – 3 pcs
Curd - 1 cup
Curry leaves – 1 spring
Mustard seeds – 1/4 tsp
Red chilli – 2-3 pcs
Salt
Oil

Method:
Peel and grate the carrot.Combine chopped carrot, small onion, green chilli and ginger with hands. Heat oil in a pan, add mustard seeds, red chilli, curry leaves, then add carrot mix and sauté well. Cover and cook in medium flame at least 04-05 minutes. Remove from fire, allow it to cool. Add curd to this and mix it well. Serve hot with rice.




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Moru Kachiyathu

Ingredients:
Buttermilk: 1/2 ltr
Small onion chopped: 4-5 pcs
Ginger: 1 tbsp
Garlic: 1 tbsp
Red chilli flakes: 2-4 pcs
Fenugreek seeds: 1/4 tsp
Mustard seeds: 1/4 tsp
Cumin seeds: a pinch
Cumin powder: 1 tsp
Turmeric powder: 1/4 tsp
Red chilli powder: 1 tsp
Green chilli chopped: 3 pcs
Curry leaves: 1 spring
Salt: to taste
Coconut Oil

Method:
Heat oil in a pan, add mustard seeds, fenugreek seeds and cumin seeds. Allow it to splutter, add red chilli, small onion, curry leaves, ginger, garlic and green chilli. When it turns golden color, reduce the flame and add turmeric powder, red chilli powder and cumin powder. Pour buttermilk and stir continuously, do not allow it to boil. When the steam rises, remove from fire and stir for another 2-3 minutes.

Beans Mezhukkupuratti

• Ingredients:

Beans chopped: 1 Cup
Onion chopped: 1 medium
Sliced coconut: 2 tbsp
Green chilli slitted: 3 nos
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Curry leaves
Salt: 1/4 tsp
Oil
Red chilli flakes: 1 tsp

• Method:

Heat oil in a pan, add mustard seeds, red chilli and curry leaves.
Add coconut slices, green chilli and onion. Sauté untill the raw smell goes.
Add beans, turmeric powder and salt.
Cover and cook for 05-10 minutes.
Remove lid and cook uncover for 2-3 minutes.
Serve hot with rice.

Cheera Thoran/Red Spinach Thoran

Ingredients:
Red spinach/ Cheera: 1 bunch
Small onion: 1-2 tbsp
Grated coconut: 1/4 cup
Green chilli: 2 pcs
Turmeric powder: 1/4 tsp
Rice: 1/2 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 1 spring
Salt: 1/4 tsp
Oil

Method:
Clean the spinach leaves and chopped finely. Add onion, grated coconut, green chilli and turmeric powder, mix them well with hands. Heat oil in a pan, add mustard seeds, rice and curry leaves. Then add spinach leaves. Cover and cook for 2-3 minutes. Remove lid and cook another 1-2 minutes. Spinach thoran is ready to serve,

Kerala Sambar

Ingredients:-
Toor dal - 1 cup
Small Onion chopped – 04-06 nos
vegetables chopped- 1 1/2 cup (any vegetables you like)
green chillies - 2-3 nos
Tamarind pulp - 1 1/2 tsp
Chilli powder - 1 tsp
turmeric powder - 1/2 tsp
Sambar powder - 2 tsp
Corinader Powder – 1 tbsp
Asafoetadia - 2 pinch
Salt to taste

Seasoning:

Oil
Curry leaves
Mustard seeds – 1 tsp
Cumin Seeds- 1 tsp
red chilli – 2-3 pcs
Small Onion – 1 tsp
Coriander Leaves

Cook all vegetables in a pressure cooker adding toor dal, salt, turmeric power, water. Dissolve tamarind pulp in water. Turn off pressure cooker after 3 whistles. When it is cool open the cooker. Heat oil in a pan and add mustard seeds and cumin seeds, When it is starts spluttering add red chilies, curry leaves and onion. When it is done add sambar power, chilly powder, coriander powder. Add the cooked vegetable into the pan. Allow it to boil. Add asafoetodia powder. Turn off the stove. Add coriander leaves. Close the lid for 5 minutes. Serve hot with rice, roti