Mambazha Pulissery

We get lots mangoes in Kerala. My mother uses a particular variety of ripe mangoes for this pulissery.When I was in Kerala, I love to eat rice with mambhazha puliseri and varutha pappadam. Very tasty meal.

Here I am giving the recipe

Mambazha Pulissery

 

Ingredients

• Ripe Mango                   2
• Grated Coconut   ......... 1/2 cup
• Green Chili. .................  4
• Turmeric Powder...........1/4 tsp
• Mustard Seeds. ........... 1tsp
• Red Chili...................... 2
• Curry Leaves................ few       
• Yogurt   ....................... 1 cup
• Salt to Taste

Method

• Grind the coconut and ,green chili into a fine paste.
• Churn the yogurt and and keep.
• Wash the Mangoes and cut both sides and boil with with water.
• Add turmeric and salt.
• When the mangoes are cooked add yogurt and the ground paste and curry leaves
• Put off the flame after just one boil 
• Heat a pan with oil ,add mustard seeds and red chili. 
• When it splutters add to the mambazha pulissery.
• Serve with rice and fried pappadams.

Kovakai Chutney

Kovakkai in Tamil, tindora or tondli in Marathi,Kovakka in Malayalam Dondakaya in Telugu Tondekayi in Kannada.

Kovakai/ Tindora Chutney

Very tasty chutney

Ingredients

• Kovakkai..................100gms
• Red Chili...................6
• Urad Dhal..................2tsp
• Asafoetida................ 1/4 tsp
• Tamarind................1tsp
• Coriander Leaves.....few
• Mustard Seeds..........1tsp
• Curry Leaves..............few
• Salt to Taste

Method

• Fry the chili and  dhal in golden. Fry the chopped kovakkai, till it becomes tender.
• Grind kovakai urad dhal, chili, asafoetida, salt coriander leaves and tamarind. into a paste.
• Heat a pan with oil add mustard seeds and curry leaves. When it splutters add to the chutney.
• It is a side dish for dosa/ idli/ rice or chapthi.

Different Sambar

This sambar is different. Instead of tamarind we use buttermilk

Ingredients

• Yellow Vallirikkai(keep for Vishukani).........1/2kg
• Tur Dhal.....................................................1cup
• Red Chili....................................................3
• Methi Seeds...............................................1tsp
• Dhania.......................................................1tsp
• Grated Coconut.........................................1 cup
• Turmeric Powder.......................................1/4tsp
• Buttermilk..................................................2cups
• Asafoetida.................................................1/2 tsp
• Mustard Seeds..........................................1tsp
• Curry Leaves.............................................few
• Salt to Taste

Method

• Fry the chili, dhania and methi seeds and grind with coconut and keep. 
• Cut the cucumber into cubes. pressure cook the dhal 
• Boil the vegetables with turmeric, asafoetida and salt.
• When it is cooked add the cooked dhal, butter milk and ground mixture mix it well
  Heat pan with oil, add mustard seeds, one red chili and curry leaves and when it splutters add to the mixture.
• Serve hot with rice and bhaji

Parippu Podi

Parippu podi 

Ingredients

• Tur Dhal.........................1cup
• Red Chili.......................6
• Curry Leaves.................few
• Asafoetida.....................1/2tsp
• Salt to Taste

Method 

• Roast the tur dhal  chili and curry leaves without oil, till it becomes golden. 
• Grind all ingredients together with salt into fine powder. 
• This powder  is served with rice with little ghee or oil. 

Healthy Drink

Ingredients

Banana.....................1

Blueberries................1/4 cup......

Apple juice...............1/2cup

Powdered flax seed.....1tsp

Yogurt........................1cup

Method

Blend all together into nice smooth paste.

Drink this juice. It is good for health.

Manga Arachukalakki

This raita is very tasty  and goes with keerai mulakuttal or any mulakuttal.This raita can be made with uppu manga or kaduku manga.

Manga Arachukalakki

• Prepare Time.....................5min
• Cook time...........................10min
• Serve...................................5

Ingredients

• Kadukumanga.................6
• Red Chilies......................4
• Mustard Seeds...............1tsp
• Yogurt...............................1cup
• Grated Coconut.............3tbsp
• Salt to taste

Method

• If you are using kaduku manga, wash the mangas and cut into pieces.
• Grind these mangas,  red chilies with coconut.
• Add to the yogurt and mix. 
• Heat a pan with oil add mustard seeds and 1 red chili.
• When it crackles add to the raita.
• This is one of my favorites. 
• No need to add salt because the mangoes have already salted. 
• If needed salt,add little..

Vazhathandu Raita

Vazhathandu Raita
Ingredients

• Vazhathandu. Minced......................1cup
• Yogurt............................................1cup
• Chopped Green Chili.......................1tsp
• Mustard Seeds................................1tsp
• Red Chili.......................................1
• Coriander Leaves..........................few
• Salt to Taste 

Method

• Heat a pan with oil add mustard seeds and red chili. 
• When it splutters, add chopped vazhathandu and fry little till the thandu becomes tender.
• Let it cool and then add to the yogurt with salt and coriander leaves.

Masala Dosa

Every one likes masala dosa. It is very tasty and filling.It is my son's favorite. I make this masala dosa very often

Ingredients

• Potato Masala
• Boiled Potato.......................4
• Onion....................................1
• Chopped Green Chili...........2stp
• Curry :Leaves.......................few
• Coriander Leaves..................few
• Chopped Ginger..................1tsp
• Mustard Seeds....................1tsp
• Turmeric Powder................1/4 tsp
• Salt to Taste

Potato Masala Bhaji

 Method

• Heat a pan with oil add mustard seeds and when it splutters add the onion, chili , curry leaves and ginger. 
• Saute the onions then add boiled , mashed ,potato turmeric powder and salt. 
• Mix well ,sprinkle the coriander leaves.

For Dosa

• Raw Rice..........................2cups
• Urad Dhal.........................1/2 cup
• Salt to Taste

Masala Dosa

Method

• Soak the rice and dhal, separately for 6 hours and grind finely. 
• Add salt  and keep . Heat a dosa pan, apply oil and make dosa.
• Turn it and cook both sides.Place the masala  at the center and fold it. 
• Serve hot with coconut chutney.

Masala Dosa

Elai Adai

.Elai Adai is one of the popular sweets  in Kerala.It is made by jack fruit jam (Chakkavaratti or Coconut Poornam)

We use plantain leaf to make this. Cut the plantain leaf into small and  show on the fire to make them flexible.
Apply ghee and spread the rice paste and place the jack fruit jam in the center and steam them.It gives a special flavor to the adai. 

Elai Ada

Ingredients


Grated Coconut.......1cup
Powdered Jaggery...1/2 cup
Raw Rice...................1 cup
Ghee.........................2tsp
Cardamom Powder..1tsp
Salt........................a pinch
Banana Sheets ..........4


Method 

For the filling:

Elai Adai

• In a kadhai, add the jaggery and a little water. 
• When the jaggery dissolves, add the coconut and the cardamom powder and stir over a medium flame. 
• Keep stirring till the water evaporates.
• Add the ghee and then turn off the flame. 
• *Note: This sweet filling can also be prepared slightly in advance and then stored in the refrigerator.

For the outer covering:

• Soak raw rice for an hour. Grind it into a fine paste. 
• Add a little water while grinding. Then, add a pinch of salt and mix well. 

Method

• Take banana leaves and heat them directly over the flame. 
• Spread a little rice flour paste on the cut leaf in a round shape. 
• Take about one teaspoon of the sweet filling and place them in the center of the rice flour paste.
• Close the sides of the leaf carefully and arrange them on a plate with the folded side facing downwards. Prepare all the ‘adais’ in the same manner and then steam them for about 10 minutes. 
• The adais are now ready to be served.  
• Serve it hot along with the leaf. This tastes very good.

 
Storage tips:

• You can prepare the coconut pornam or chakka varatti well in advance.
• Any additional information:
• Note: Alternatively, one can also use coconut poornam instead of  Jackfruit paste (Chakka Varatti)

Vengaya Sambar ( Baby Onion Sambar)

Vengaya Sambar or baby Onion Sambar.

This sambar is the king of gravies. Every body like this sambar.It is served with rice, idli, dosa and chapathi.

Chinna Vengaya Sambar(Baby onion Sambar)

Vengaya Sambar

Ingredients

• Chinna Vengayam............................2 cups
• Tur Dhal..............................................1cup
• Tamarind.Paste.....................................1tsp.
• Turmeric Powder.................................1tsp
• Curry Leaves.......................................few
• Mustard Seeds....................................1tsp
• Salt to Taste

For Masala paste

• Red Chili..........................................7
• Coriander Seeds..............................2tsp
• Chana Dhal......................................2tsp
• Methi Seeds....................................1tsp
• Grated Coconut...............................1/4 cup

Method

• Peel the chinna vengayam and keep
• Cook the tur dhal in pressure cooker. Boil the vengayam with 1 cup of water and turmeric powder. the vengayam should cook well.
• Then add the tamarind paste. If you need add water.
• Fry the red chili, coriander seeds, chana dhal, methi seeds with little oil and grind with coconut coarsely.
  
• When the vengayam is cooked add the ground paste and the dhal and mix well.
• Heat a pan with oil add mustard seeds and curry leaves. 
• When the mustard is splutters add to the sambar
• It is very tasty. We make potato podimas for this sambar.