Thursday, April 12, 2012


Kerala Sadhya Menu 

Parippu curry, sambar, avial, kalan, olan, thoran, pulinji, injithair, vendaka kichdi, pineapple pachady, erissery, kootu curry, naranga pickle, manga curry, banana chips, sarkarapuratty, payasam, pradhaman, palada pradhaman, pappad and salt. 

Lentils - green gram dal - 1 cup 
Water - 3 cups 
Salt - to taste
Ghee - 2 tsp 
Lightly fry the lentils in a pan. Boil 3 cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire. 

Brinjal - 1no. 
Potato - 2 no's 
Onion - 2 no's
Green Chillies - 4 no's
Tomato - 1 no
Red Chillies - 4 no's (split to 2) 
Tur dal - 1 cup 
Turmeric poser - 1/2 tsp
Curry leaves - 1 sprig
Water - 3 cup 
Tamarind - size of a lime soaked in water
Red chilli powder - 1tsp
Salt - to taste
Asafoetida powder - 1/4 tsp
Grated molasses - 1/4 tsp
Coconut oil - 1 cup
Dried coriander seeds - 2 tbs
white gram dal - 1/4 tsp
Fenugreen- 1/4 tsp
Mustard - 1 tsp
Clean the vegetables and slice into long pieces. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside when cooked well. Fry the coriander, white gram dal, fenugreek and dried chilly in 1/2 tsp coconut oil. Grind to a smooth paste. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils ad 2 tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. 

Bring to a boil and add the ladies finger (fried in 1 tsp of oil)  and ground masalas. Remove from fire, season with mustard seeds and dried chillies. Sprinkle the sambar with chopped coriander leaves. 
Note: Vegetables can be added upon once choice. 

1 medium cucumber, peeled, seede and cut into 3 by 1/3 inch sticks
1 potato, peeled and cut into 1 by 1/4 inch matchsticks
1 medium carrot, cut into 1 by 1/4 inch matchsticks. 
3 ounces green beans, cut into 1 inch lengths
1 medium tomato, coarsely chopped
5 long hot green chillies - 3 halved lengthwise and seeded, thinly sliced crosswise. 
5 tablespoons coconut oil 
1 cup water
1 tsp turmeric powder 
1 1/2 cups shredded coconut
1/2 tsp cumin seeds 
2 sprigs curry leaves 
1 underripe banana, cut into 1 by 1/4 inch sticks
1 cup plain whole milk yogurt
Salt to taste. 
In a large saucepan, combine cucumber, potato, carrot, beans, tomato, un ripe banana, chillies, turmeric powder and bring to a simmer over high heat. Reduce the heat to moderate, cover and cook, string occasionally until the vegetables are tender. 
Now to the cook vegetables add cumin seeds, coconut, salt and simmer for 2-3 minutes.Finally add the curry leaves and yoghurt. Finally add coconut oil and remove from fire. 


1 medium raw banana 
3 cups sour curd
1/2 no coconut 
5-6  green chillies 
1 tsp red chilly powder 
1 tsp cumin seeds 
1 tsp mustard seeds 
1/2 tsp fenugreek seeds 
2 tablespoon coconut oil. salt
1 tsp turmeric powder. 

Grind the coconut, cumin seeds and green chillies to a fine past. Beat the cur well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables in 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil. Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot.

Black eyed beans (Van payar- 1/2 cup
Ash Gourd (Kumbalanga) 1 cup
Pumpkin - 1 cup
Green Chillies - 3 to 4 
Coconut milk - 1/2 cup 
Curry leaves 1 sprig
Oil -  1 tbsp
Salt to taste 
Soak the bean over night. Pressure cook or boil it. Meanwhile chop the pumpkin and ashgourd into small pieces after removing the skin. Once the bean is half cooked add the pumpkin, ashgourd and thin coconut milk into it. Add enough salt and green chillies. Once the vegetables are cooked well add the thick coconut milk into it. Sim the flame and stir it slowly until it is cooked well. Pour oil tempered with curry leaves into it. 

Oil - 1 tsp
Mustard seeds 2 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Onion 1 finely sliced 
Green chillies 2 
Turmeric powder 1 tsp
Cabbage 1 small finely shredded
Coconut one shredded
Salt to taste. 
Take some oil in a pan add mustard seeds and when spluttered add the urad dal and curry leaves. Fry the dal until golden brown now add the cabbage, onion, and green chilies, turmeric powder and salt to taste. Mix all together and close the pan to cook for 5 minutes finally add the shredded coconut, mix well, and cook for 1 minute and remove from flame. 

Ginger - 25 gm
Green chilly 4 
Coconut oil - 1 tsp
Dried red chilly - 1 cut into 4 pieces 
Mustard seed - 4 tsp
Tamarind - size of a lemon
Water - 2 cups 
Turmeric- 1/4 tsp
Chilly powder - 1/4 tsp
Asafoetida Powder - 1/4 tsp
Jaggery - 25 gm
Curry leaves - 1 sprig
Fenugreek seeds - 1 pinch
Peal ginger and cut into small pieces. Cut the green chillies also into small pieces. Heat oil , add mustard once spluttered add ginger and green chilly and fry well. Put tamarind in 2 cups of water ,squeeze well and take the liquid. Keep this liquid in fire adding the chilly powder, Asaofoetida jaggery fenugreek seeds and boil until it become thick. Finally add the ginger and chilly pieces, boil once more and remove from fire. 

Finely chopped ginger 4 tbsp
Curd 6 cups
Salt ad required 
Mix all ingredients well, and injithair is ready. 

Ripe pineapple cut into 1/2 square pieces - 2 cups 
Turmeric powder - 1/2 tsp
salt to taste
Grated coconut - 1 cup 
Dried Red chilly - 1
Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 cut into 6 pieces
Curry leaves - 1sprig
Crushed mustard - 1tsp
Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste. Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.

Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 tbsp
Squeezed coconut milk - 1 tbsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 sprigs
Salt to tasteGrated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos
Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be serve.

Bengal gram
dal - 1/2cup
Pumpkin, snake gourd, Long runner beans, yam,Cucumber - 1/4kg (all together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard- 1tsp
White gram dal - 2tsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1tbsp
Grated coconut - 1/4cup
Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies. Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well. Heat 1tbsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.

Mustard seeds - 1tsp
Small Onion - 4 or 5 nos crushed
Asafoetida - a pinch
Curry Leaves - a sprig
Garlic - 2 tsp crushed
Ginger - 2 tsp crushed
Green Chilly - 2 or 3 nos
Turmeric powder - 1tsp
Chilly powder -1 tsp
Tamarind - size of a lemon soaked in water
Salt to taste
Tomato - 2 nos
Oil - 1 tsp
Heat pan and put some oil now put the mustard seeds when it splutters add onion, ginger, garlic green chilly and curry leaves when it is fried add the pepper powder followed by tomato and the tamarind water, salt and asafoetida. Leave it on high flame to boil for almost 5 minutes and remove from heat.

Big size ripe lemon -12 nos
Salt - 2tbsp
Gingelly oil - 2tbsp
Mustard - 1/4tsp
Fenugreek -1/4tsp
Green chillies - 18nos (split the end)
Chopped ginger - 1/tbsp
Garlic flakes - 1 tbsp
Water - 1/2cup
Vinegar - 2tbsp
Sugar - 1tsp
Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and sauté the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside. Season mustard and fenugreek in 2 tbsp of gingelly oil. Saute green chillies, ginger, garlic and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready.

Raw mango (sour) -1
Turmeric Powder - 1 pinch
Chilly Powder - 1 tsp
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly oil - 1tbs
Salt - to taste
Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida. Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.

Lady's finger pieces - 31/cup
Thick Curd from 1/2 litre milk - 2 cups
Green chillies - 2
Dry Red chillies - 3
Mustard - 1 tbsp
Grated coconut - 1/cup
Curry leaves - 2 sprigs
Oil - 2 tsp
Salt to taste
Slice the ladies finger in small round pieces. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils. You can use pavakkai(bitter gourd) instead of ladies finger as a variation.

Milk - 3litres
Dried red rice - 180gm
Sugar - 700gm
Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Vermicelli -1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
saffron - a pinch
Milk - a cup
Cardamom - two or three pods
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Broken Wheat - 250g
Coconut - 2
Jaggery - 500g
Raisins -10g
Cashew Nuts -10g
Ghee -3tbs
Cardamom -5g
Dry ginger powder-10g
Cumin Powder-10g
Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 litres of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

Parippu (Green gram dal) - 250gm
Sarkara (Jaggery) - 250gm
Coconut milk - From 2 coconuts
Ghee - 2 tbs
Cashew nuts, Raisins - As required for seasoning
Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

Ingredients :
Thick milk- 3ltrs
Par boiled rice (dried red rice)- 250gm
Water to mix flour Coconut oil- 1tbs
Sugar- 2tbs
Plantain leaf pieces- as required
Cardamom powder- optional
Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it. Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.


Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms
Dried ginger powder - 5gms
Ghee - 1tsp
Water - 1/4glass
Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil. Heat the molasses in 1/4 glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separate.


Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - 1/4tsp
Salt - to taste
Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.


oil - for deep fry
Heat oil in a pan put the pappadams one by one and fry.

This is also a part of the sadya to be served with payasam. The payasam is to be had with banana and pappadam.

Monday, April 2, 2012

Pallapam or Vellayappam

Appam and stew or duck roast is the main breakfast on Easter or Christmas or any celebrations of Christians in Kerala.


  1. Raw Rice- 1/2 kg
  2. Cooked Rice - 1 cup 
  3. Coconut - 1 grated 
  4. Water - 2-3 cups 
  5. Sugar - 2 tsp 
  6. Salt - as required 
  1. Wash and soak the raw rice for 5-6 hours, drain water. 
  2. Grind with the cooked rice and grated coconut to a smooth paste. 
  3. In a bowl of warm water mix sugar, yeast and salt and leave for 45 minutes 
  4. Add the mixture to the ground rice mixture and let it to ferment for about 8 hours 
  5. Heat an appa chatti (if iron use oil) , and pour a small bowl of the appam mixture. 
  6. Swirl the chatti till it spreads to the sides and some settles in the middle. 
  7. Cover with a lid and cook for 2 minutes 
  8. Appam is cooked on one side only. 
This can be served with stew, duck curry, beef or with chicken. 

Kerala Style Naadan Thaaravu (Duck) Curry in Coconut Milk

Easter is here and Kerala Christians cannot celebrate Easter without Naadan Duck Curry. Here is the Duck roast from my mothers recipe. 

  1. Duck - 2 Kg
  2. Coriander Powder - 2 1/2 tbsp
  3. Red chilly powder - 1 1/2 tbsp
  4. Black Pepper - 1tsp 
  5. Ginger Paste - 1 1/2 tbsp 
  6. Garlic Paste - 1/2 tsp 
  7. Garam Masala - 1tsp
  8. Turmeric Powder - 1 tsp
  9. Curry Leaves - 2 big stems 
  10. Salt - As reqd 
  11. Onion - big 6 no's (cut into thin slices) 
  12. Coconut Oil - 1/2 cup ( important to get the taste) 
  13. Potato-   3 - 4 no's (square pieces) 
  14. Coconut milk of 2 coconuts 

  1. Skin the duck and make sure there is not much fat left, on the duck. 
  2. Cut the duck into medium pieces and wash well, squeeze out the excess water and strain well. 
  3. Heat half cup of a oil  in a cooking bowl. 
  4. Add onions and saute them until slightly golden brown in color. 
  5. Lower the heat and add ginger and garlic past with crushed pepper and saute well. 
  6. Make a paste of coriander, chilly powder, garam masala, salt and turmeric powder and add them to the onion mixture and saute until oil separates. 
  7. Add the coconut milk (the second and third milk taken from the grated coconut, first to be added at the end) 
  8. Add the meat to the masala and cook on low fire, until water separates and then cover it with a lid and leave on low fire for 20-30 minutes (until meat is tender) (in between after 15 minutes you may add the potatoes. 
  9. When meat and potato is cooked, before removing from flame add the remaining of the coconut milk and the coriander leaf on top and off the flame. 
Ready to serve with rice or with Vellappam or Pallappam or Kallapam. 

Sunday, April 1, 2012

Pesaha Appam/ Inri Appam and Pal

Easter is almost here and those who are on lent will be desperately counting the day. The Thursday before Easter is called as Maundy Thursday, this day commemorates the last supper of Jesus Christ with the Apostles. 

In remembrance of this day on returning from church, we prepare the Pesaha or INRI appam and pal. The below given recipe of Appam and pal is from my mothers recipe book. 

Pesaha Appam 
  1. Rice Flour - 2 cups 
  2. Urad Dal - 1/2 cup (These soaked for 2 hours) 
  3. Grated Coconut - 1cup
  4. Salt - As reqd
  5. Shallot (Kunjuli) - 3 - 4 no's 
  6. Garlic - 2 or 3 
  1. Roasted rice powder - 1 cup 
  2. Sarkkara (jaggery) - 1cup 
  3. Cardamom - 4-5 
  4. Coconut milk - 2 to 3 cups 
  5. Cumin Seeds 
  6. Chukku 
Pesaha Appam 
  1. Grind the soaked rice and urad dal. 
  2. Grind coconut well with kunjully, garlic and add this to rice flour 
  3. Mix well with water to idli consistency and add salt 
  4. Keep only for 1/2 hour to ferment. 
  5. Grease preferably steel plates of medium round shape 
  6. Pour batter in one and make a a cross of palm leaf obtained on palm Sunday and place on it. 
  7. Steam well until cooked and done. 
  8. Make all other Appams in the similar way without the cross. 
  1. Melt jaggery and strain for any impurities 
  2. To this add cumin and Chukku 
  3. Now to this add the roasted rice powder and stir well 
  4. Add coconut milk to it and stir well to make sure there are no lumps formed. 
  5. Place it on fire in medium heat and stir continuously and the sauce thickens add some palm leaf pieces to it and powdered cardamom. 
  6. Take of the stove before it thickens too much. 
Serve hot!!


This sweet ball filled with jaggery and coconut is a special preparation by the Christians in Kerala on the Saturday prior to Palm Sunday and this day is called as Kozhukatta Perunal. It is a very yummy and sweet recipe which can be easily prepared in no time. 


Rice Powder - 2 cup
Grated Coconut - 1 cup
Jaggery - 1 cup (depends on how much sweetness you require) 
Roasted Rice Power - 1/2 cup
Cardamom Powder (Elaka) - 1 tsp
Dry Ginger (Chukku) - 1 tsp
Salt to taste 

  1. Melt the Jaggery adding enough water and strain to remove any impurities 
  2. Reheat the jaggery and add coconut, keep stirring until it turns thick consistency
  3. Remove from the fire, add roasted rice powder, cardamom powder and dry ginger powder. Mix it well and keep aside. 
  4. Boil the water in a a pan with salt. 
  5. Remove from the fire and add rice flour, stirring continously and make dough. 
  6. Make lemon sized balls out of the dough. 
  7. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup. 
  8. Keep a little coconut filling inside and fold it to seal well. Repeat until all dough is used. 
  9. Steam cook it till done. 
  10. Kozhukattai is ready to enjoy.


About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........