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.

Chakkakkuru (JackFruit Seed) Mezhukkupuratti

Ingredients
Jackfruit seeds: 2 cup
Small onion chopped: 08-10
Coconut slices: 2 tbsp
Pepper powder: 1 tbsp
Dry red chilli Crushed: 2-3 pcs
Curry leaves - 1 sprig
Turmeric powder: 1/4 tsp
Salt: To taste
Water: 1/4 cup
Coconut oil

Method:
Clean and cut the seeds into small pieces. Cover and cook the jackfruit seeds with turmeric powder, salt and water till done. Heat oil in a pan add mustard seeds, curry leaves, crushed red chilli, coconut slices and onion, sauté well. When it turns golden color add pepper powder. Add the cooked jackfruit seeds and sauté till it turns crisp. Serve hot as a side dish with rice and Moru curry

Upma

Ingredients:
Rava (Sooji): 1 cup
Onion: 1 med chopped
Green chilly: 4 to 5
Toor dal: 1-2 Tsp
Ginger: 1 Tsp
Curry leaves: few
Water: 1 cup
Mustard seeds: 1/4 tsp
Coriander leaves (garnishing)
Salt
Oil

Method:
Fry the rava well and Keep it aside. Heat oil in a pan and add mustard seeds. When it starts spluttering, add toor dal, fry well, add chopped onion, ginger, chilly, salt and curry leaves. When the raw smell goes, add water and allow it to boil. Reduce the heat and add rava slowly into this and mix well. Cover it with lid and cook for 05-10 minutes in low flame. Turn off the stove and add some coriander leaves. Serve hot with banana.

Ambazhanga pickle

Ingredients:
Ambazhanga/Hog plum – 2 cup
Green chili – 2-3 pcs
Garlic – 2 tbsp
Ginger – 2 tbsp
Mustard seeds: 1/4 tsp
Fenugreek powder: 1/2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/4 tsp
Kayam - 1/4 tsp
Vinegar - 1/2 tbsp
Water – 1/2 cup
Oil
Salt

Method:
Cut ambazhanga into small pieces, add little salt and 1/4 tsp chilly powder. Mix well and keep it aside for 1/2 n hr. heat oil in a pan add mustard seeds. When its starts splutter add ginger, garlic and green chilly. When it turns golden color reduce the flame, add chilli powder, turmeric powder, asafetida and fenugreek powder. Remove from heat, add ambhanga pieces and mix well. add 1/2 tbsp vinegar. Keep it in an air tight container