Unakkameen-Pachakkaya Thoran

Ingredients:

Unakkameen/Dry fish: 250gm
Raw banan/Pachakkaya chopped: 1 no
Shallots: 1/4 cup
Coconut grated: 3/4 cup
Green chilli: 4-5 nos
Ginger: 1 tbsp
Garlic: 1 tbsp
Cocum/Kudampuli: 1-2 nos
Turmeric powder: 1/4 tsp
Curry Leaves: 1 spring
Salt:
Coconut oil: 1/2 tbsp

Method:

Wash and clean fish, cut into medium pieces. Soak kudampuli in 1/2 cup water. Combine grated coconut,  turmeric powder, green chilli, ginger, garlic, curry leaves and salt in a manchatti/deep bottom pan. Add soaked kudampuli and  mix well with your hands. Then add fish pieces, raw banana and 1/2 cup water. Cover and cook for 10 minutes in medium flame. Remove from fire, pour coconut oil over the curry. Serve it with rice.

Beetroot Thoran

Ingredients:

Beetroot chopped: 1 1/2 cup
Onion: 1 small
Grated coconut: 1/4 cup
Ginger: 1 tsp
Green chilli: 3 nos
Turmeric powder: 1/4 tsp
Mustard seeds: 1/4 tsp
Rice: 1/2 tbsp
Curry leaves: 1 spring
Salt: 1/4 tsp
Oil

Method:
Combine chopped beetroot, onion, grated coconut, green chilli, ginger, salt and turmeric powder, mix them well with your hands. Heat oil in a pan, add mustard seeds and  rice, allow it to splutter, add curry leaves. Then add Beetroot mixture. Cover and cook for 5 minutes. Serve hot with rice

Vendakka-Mutta Thoran

Ingredients:

Vendakka/Ladies finger: 250gm

Grated coconut: 1/2 cup

Egg: 2 nos

Onion: 1 small

Green chilli: 2-3 nos

Turmeric powder: 1 tsp

Pepper powder: 1 tsp

Salt: to taste

Curry leaves: few

Mustard Seeds: 1/2 tsp

Oil

Method:

Clean and cut ladies finger into small pieces. Combine grated coconut, onion, green chilli, salt and turmeric powder with your hands and keep aside. Heat oil in a pan,add mustard seeds and allow to splutter, add curry leaves and fry for 1 minute. Add ladies finger and saute for 5 minutes uncovered. Add coconut mixture to this, Cover and cook for 3-4 minutes. Beat egg with salt and pepper powder. Make a small space in the centre, add beaten egg to this and stir well. Cover and cook for another 1-2 minutes. Remove from fire. Serve hot.

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.