Olan

Olan is a Kerala dish. It is prepared from pumpkin/winter melon, Black eyed beans(Van payaru)
in coconut milk.
Olan is usually served as part of a Sadhya.

INGREDIENTS:

• Wintermelon(Cut into cubes) - 1 cup
• Black eyed beans(Vanpayar) -2 tbsp
• Green chilly(Slit) - 5 nos
• Thick coconut milk- ½ cup
• Coconut Oil - 2 tsp
• Salt to taste
• Curry leaves

PREPARATION METHOD:

• Cook Beans in a pressure cooker.
• Add Wintermelon, Chilly and salt in to it.
• Cook the vegetables along with Beans.
• Add Coconut milk and bring to boil for 2 mins.
• Turn off the flame
• Add coconut oil and curry leaves.

Recommended Combination: Serve with Rice(especially in Sadya)

Palak Paneer

Paneer is also known as Indian cheese.
Palak Paneer is a thick gravy curry which is prepared by cooking Paneer cubes with Spinach, Onion and Tomato.

INGREDIENTS:

• Spinach - ½ lb or 250 gm
• Paneer - 125 gm or ¼ lb
• Chopped Onion - 1 nos
• Chopped Tomato - 1 large
• Chopped Green Chilly - 3 nos
• Ginger Garlic paste - 1 tsp
• Chilly Powder - 1tsp
• Corriander powder – 1 tsp
• Cumin seed – ½ tsp
• Turmeric powder – ¼ tsp
• Garam masala powder - ½ tsp
• Salt to taste
• Oil – 2 tsp

PREPARATION METHOD:

• Cut Paneer into cubes and lightly fried till brown.
• Put Spinach in boiling water for 2 min.
• mash it in a mixer.
• Heat oil in a pan.
• Add cumin seed and let it splutter.
• Add onions and green chilly and fry till golden brown.
• Add turmeric and ginger garlic paste , corriander powder,garam masala pwder, and red chili powder.
• Add tomato puree and salt and cook for 5- 6 minutes on medium heat.
• Add the spinach and cook till oil seperates.
• Add Paneer pieces to the gravy and and cook in low fire for 3 -4 minutes.

Recommended Combination: Serve hot with Chappathi, Roti.

Pineapple Pulissery

Pulissery is a simple yogurt based dish .Pulissery can be made using different vegetables and fruits(pineapple, mango, Cucumber).
Pineapple Pulissery which gives little sweet and sour taste.

INGREDIENTS:

• Pineapple(Cut into cubes) - ¼ cup.
• Green Chilly(Slit) - 3 nos
• Curd- 1 cup
• Grated Coconut -3 tbsp
• Turmeric powder - ¼ tsp.
• Red chili powder - ¼ tsp.
• Cumin Seed- ¼ tsp
• Water - ½ cups
• Red chilly - 2 nos
• Mustard seed - 1 tsp.
• Fenugreek Powder
• Coconut Oil-1 tsp
• Curry leaves - few leaves

PREPARATION METHOD:

• Cook Pineapple and Green Chilly in water with Red Chilly powder, salt and turmeric powder .
• Mash the cooked Pineapple.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked pineapple and allow to boil.
• When it starts boil,turn off the stove,
• Beat Curd with little water and add it to the mixture and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies and Curry leaves in to it, allow to Splutter.
• Add it to the curry and mix well.
• Sprinkle fenugreek powder and mix 

Recommended Combination: Serve with Rice.

Potato Stew

Potato stew is a Kerala dish, that goes well with Appam and Idiyappam. It is very simple and easy to make.

INGREDIENTS:

• Diced Potatoes - 1 cup
• Diced Onions - ½ cup
• Green chilly(Slit) - 3 nos
• Chily powder-½ tsp
• Corriander Powder-½ tsp
• Perimjeerakam Powder- ½ tsp
• Turmeric powder- ¼ tsp
• Thick Coconut milk- ½ cup
• Coconut oil - 1 tsp
• Water -1 cup
• Salt - As reqd
• Curry leaves

PREPARATION METHOD:

• Cook Potato, Onion and Green Chilly with Chily powder, Corriander Powder, Turmeric powder, Perimjeerakam Powder, salt and Water.
• When it Cooks, add coconut milk and reduce the flame.
• When it starts bubbling turn off the fire.
• Add curry leaves and Coconut Oil.

Recommended Combination: Serve hot with Appam, Idiyappam

Rasam

Rasam is a spicy watery curry also served as a soup.
The main ingredients include Tomato, Tamarind Juice and other hot spices.

INGREDIENTS:

• Tomato- 2 nos
• Garlic (crushed) - 1 nos
• Tamarind - A gooseberry sized ball
• Chilly Powder - ½ tsp
• Corriander Powder - ½ tsp
• Turmeric Powder - ¼ tsp
• Cumin seeds (crushed) – ¼ tsp
• Pepper powder - 1 ½ tsp
• Asafoetida - ¼ tsp
• Curry Leaves - a few
• Mustard seeds -1 tsp
• Red chilly - 2 nos
• Coconut oil - 1 tsps

PREPARATION METHOD:

• Soak tamarind in 1 cup of warm water and take the extract from it.
• Squeeze Tomato and add it to the tamarind juice.
• Add Chilly powder, Corriander powder, Crushed Garlic, Asafoetida, Crushed Cumin seeds, Pepper powder.
• Mix them well.
• Heat oil in a pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add the Rasam mixture into the pan and let it boil till tomato cooks well.
• Remove from the fire and add curry leaves.

Recommended Combination: Serve hot with Rice.

Sambar

Sambar is a common in South India a dish.
Sambar is a vegetable soup made with tamarind and Red gram.Common vegetables used for Sambar are Potato, Onion, Carrot, Drumstick, Ladys finger, Tomato etc.

INGREDIENTS:

• Red gram(Thuvaraparippu) – ¼ cup
• Pearl/Red onions – 15 nos
• Drumstick cuts – 8 nos
• Diced Carrots – 2 nos
• Diced Onion - 1 nos
• Diced Potato – 2 nos
• Diced Brinjal - 2 nos
• Tomatoes – 1 nos
• Lady’s finger – 5 nos
• Green Chilly(slit)-4 nos
• Tamarind - A gooseberry sized ball
• Turmeric powder - ½ tsp
• Chilly powder - 2 tbsp
• Coriander powder - 3 tbsp
• Asafoetida -¼ tsp
• sliced Shallot -2 tsp
• Mustard seeds – 1 tsp
• Red Chilly-3 nos
• Salt – As reqd
• Fenugreek seeds– A pinch
• Oil - 1 tsp
• Curry leaves- few

PREPARATION METHOD:

• Cook the red gram along with Shallot and Green Chillies in water.
• When the dal is cooked well, mash it.
• Add Vegetables along with chilly powder,Turmeric powder,salt and water and cook well.
• Once vegtables cooked well, add Asafoetida and Tamarind syrup and allow to boil.
• Add Tomato, Ladys finger and corriander powder into it.
• Boil the Sambar for another 3 minutes and then remove from the fire.
• Heat oil in a pan and allow mustard seeds and Red chilly to splutter.
• Add Shallot and curry leaves into the oil and fry it.
• Add this seasoning into sambar.
• Sprinkle Fenugreek powder and mix well.

Recommended Combination: Serve hot with Rice, Dosa, Idli

Sambar (Thenga arachathu)

Sambar is a popular South Indian dish. This particular recepie is prepared using coconut paste, in a Malabar style.

INGREDIENTS:

• Red gram(Thuvaraparippu) – ¼ cup
• Pearl/Red onions – 10 nos
• Drumstick cuts – 8 nos
• Diced Carrots – 2 nos
• Diced Onion - 1 nos
• Diced Potato – 2 nos
• Diced Brinjal - 2 nos
• Tomatoes – 1 nos
• Lady’s finger – 5 nos
• Green Chilly(slit)-4 nos
• Tamarind - A gooseberry sized ball
• Turmeric powder - ½ tsp
• Chilly powder - 2 tbsp
• Coriander powder - 3 tbsp
• Asefodia-¼ tsp
• Grated coconut-3 tbsp
• Urad daal - 1 tbsp
• Toor Daal - 1 tbsp
• Mustard seeds – 1 tsp
• Red Chilly-3 nos
• Salt – As reqd
• Fenugreek seeds– ¼ tsp
• Oil - 2 tbsp
• Curry leaves- few

PREPARATION METHOD:

• Fry Toor daal, urad daal,chilly powder, corriander powder, fenugreek seed,2 shallot and grated coconut in 1 tsp oil.
• Fry these till the coconut turns light brown.
• Grind it in a paste.
• Cook the Red gram along with Shallot and Green Chillies in water.
• When the dal is cooked well, mashed it. 
• Add Vegetables, Turmeric powder,salt and water and cook well.
• Once vegtables cooked well, add Asefodia and Tamarind syrup and allow to boil.
• Add the coconut paste.
• Boil the Sambar for another 1- 2 minutes and then remove from the fire.
• Heat oil in a pan and allow mustard seeds and Red chilly to splutter.
• Add curry leaves into the oil and fry it.
• Add this seasoning into sambar and mix well.

Recommended Combination: Serve hot with Rice / Idli / Dosa

Ulli Theeyal

Theeyal is a typical kerala dish.It is a brown gravy dish.
Theeyal is made from a spice mixture consisting of roasted coconut , coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables and shallot.

INGREDIENTS:

• sliced shallots(Pearl Onion) - 20 nos
• Slit Green Chilly- 5 nos
• Drumstick cuts- 10 nos
• Potato(sliced) - 1 nos
• Grated Coconut- 1 cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1 tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - 1/2 cup
• Curry Leaves - a few
• Salt to taste
• Oil - 3 tsp

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
• Add chilly powder and coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat oil in a pan.
• Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
• Add Drum stick and Potato , saute again.
• Add turmeric Powder,salt and water,allow to cook.
• Add tamarind juice and allow to boil.
• Add Coconut paste and let it to boil till the gravy thickens and oil seperates.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Vegetable Kurma

This is a mixed vegetable curry with thick gravy prepared in coconut milk.

INGREDIENTS:

• Diced Potato- ½ cup
• Cauliflower(cut into florets)- ¼ cup
• Green peas(frozen) - ¼ cup
• Chopped Beans - ¼ cup
• Diced Carrot -¼ cup
• Chopped onion -½ cup
• Green chilly - 2 nos
• Ginger(chopped) - 1 tbsp
• Garlic(chopped) - 1 tbsp
• Corriander Powder-1½ tsp
• Cashewnut - 6 nos
• Chilly powder - ½ tsp
• Turmeric powder -¼ tsp
• Fennel seed - ½ tsp
• Pepper -¼ tsp
• Cinnamon -2 inch stick
• Bayleaf -1
• Cloves- 2 nos
• Cardamom - 1 nos
• Grated coconut - 1 cup
• Salt to taste
• Oil -1 tbsp
• Curry leaves-few
• Corriander leaves - ¼ cup

PREPARATION METHOD:

• Add cauliflower, carrot, peas, beans, potato, salt, water and turmeric powder into a pressure cooker.
• Cook the vegetabls (3-4 whistles) and remove it from fire.
• Put cashewnut, garlic, ginger, green chilly, chilly powder, corriander powder, fennel seed,  cinnamon, cloves, bayleaf, pepper, corriander leaves and grated coconut into a mixer and grind well to make a fine paste.
• Heat oil in a pan.
• Add onion, curryleaves and saute till it becomes translucent.
• Add tomato and saute well.
• Add the masala paste into it and saute for 2 minutes.
• Add cooked vegetables into it and mix well.
• Add little water and let it boil for  2 -3 minutes.
• Remove from fire and garnish with chopped corriander leaves.

Recommended Combination: Serve hot with Appam, Chappathi or Bread.

Muringakka Thakkali Curry

This is a rich gravy curry.
This curry has got a good taste of Tomato and Drumstick.

INGREDIENTS:

• Drum Stick(cuts) -10 nos
• Sliced Onion - 1 nos
• Chopped Tomato - 4 nos
• Green chilly(slit) - 5 nos
• Chilli powder -½ tsp
• Corriander Powder- ½ tsp
• Turmeric powder -¼ tsp
• Grated Coconut - ½ cup
• Salt to taste
• Water - 1 cup
• Coconut Oil -1 tbs
• Curry leaves- 1 stem

PREPARATION METHOD:

• Cook Onion, Tomato, Drumstick, Green chilly with turmeric powder, salt and water.
• Cover the pan and allow to cook.
• Grind Coconut, Chilly powder,Corriander powder into fine paste.
• Add this paste in the cooked vegetables and mix well.
• When it starts boil, remove it from fire.
• Finally add Coconut Oil and curry leaves..

Recommended Combination: Serve hot with Rice /Chappathi.