Aval Upma / Rice Flakes Upma

Aval / Rice Flakes can be used to prepare variety of snack items.
One amoungst them is Upma.

INGREDIENTS:

• Aval / Rice Flakes - 3 cups
• Grated Cocount - 3/4 cup
• Green Chillies - 3-4 nos
• Sliced Pearl Onion -5 nos
• Channa Daal - 2 tbsp
• Urad Daal - 2 tbsp
• Cashew nut -20 nos
• Coconut Oil - 3 tbsp
• Red Chillies- 2 nos
• Curry leaves - A few
• Mustard seeds - 1/2 tsp
• Peanut / Groundnut -20 nos
• Salt - to taste

PREPARATION METHOD:

• Heat oil in the pan .
• Add mustard seeds, red chillies and wait for them to sputter. 
• Fry channa daal, urad daal, peanut and cashew nut, curry leaves and keep aside.
• Add green chilies and pearl onion and saute till translucent. 
• Wash the aval / rice flakes and drain the water from it.
• Add aval / rice flakes, salt, water and mix well. 
• Add grated coconut and mix well.
• Stir for 2 minutes and cook the aval.
• Turn off the stove and fried seasoning into it and mix well.

Recommended Combination: Aval Upma can be served hot with Tea or Coffee.

Pavakka Kichadi / Bittergourd Kichadi

Pavakka Kichadi / Bittergourd Kichadi (also called Pachadi) is a side dish served with rice.
Kichadi is prepared using fried vegetable mixed with curd or yogurt.

INGREDIENTS:

• Finely chopped Pavakka / Bitter Gourd - ½ cup 
• Curd - 1 cup 
• Roundly cut Green Chilly -4 nos 
• Curry leaves 
• Salt to taste
• Coconut Oil - for frying 

PREPARATION METHOD:

• Fry the Pavakka / Bittergourd, Green Chilly and Curry leaves till it is brown and crisp. 
• Add Fried items into curd. 
• Add salt and mix it well.

Recommended Combination: Pavakka Kichadi / Bittergourd Kichadi can be served with rice.

Manga Thayiru / Mango with Curd

Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:

• Raw Mango - ½ mango
• Finely chopped Onion - ½ cup
• Green Chilly(roundly cut) - 2 nos
• Corriander Powder - ½ tbsp
• Chilly Powder - 1 tbsp
• Fenugreek Powder - a pinch
• Curd - 1 cup
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Peel the Skin of the Mango and chop it nicely.
• Mix all the ingredients together with curd.

Recommended Combination: Manga Thayir can be served with Rice.

Ullipuli / Onion Curry

Ullipuli / Onion Curry is a great side dish which can be served with rice.
The tamarind juice in this gives it a distinct taste.

INGREDIENTS:

• Finely Chopped Onion - 1 nos
• Green Chilly(roundly cut) - 3 nos 
• Finely sliced coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Red Chilly Powder - 2 tsp
• Corriander Powder- 3 tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Coconut Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste
• Water

PREPARATION METHOD:

• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly, sliced coconut and saute well till the Onion turns transparent.
• Add chilly powder, corriander powder and Saute till raw smell goes.
• Add Turmeric powder and little water, let it cook.
• When Onion is cooked, add Tamarind juice and allow to boil.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination:Ullipuli can be served with Rice / Chappathi

Vazhuthananga Thoran / Brinjal Thoran

Vazhuthananga Thoran / Brinjal Thoran is a dry side dish served with rice.
Its a very simple yet tasty recipe.

INGREDIENTS:

• Diced vazhuthananga / Brinjal - 6 nos
• Chopped Onion - ½ cup
• Grated coconut - ½ cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Oil - as needed
• Curry leaves - few

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add chopped onion and saute till translucent.
• Add brinjal/ vazhuthananga with turmeric powder, chilly powder and salt.
• Cover the pan with a lid.
• Slow down the flame and cook it for 10 mins. 
• Add grated coconut and curry leaves and mix well.

Recommended Combination:Vazhuthananga thoran / Brinjal Thoran can be serve hot with Rice.

Muringa ila Parippu Curry

Drumstick leaves or Muringaila can be combined with Parippu or Daal to make a simple, rich nutritious curry.

INGREDIENTS:

• Toor Daal - 1 cup
• Drumstick leaves -1 cup
• Turmeric powder -¼ tsp
• Chilly Powder - ½ tsp
• Grated coconut -1 cup
• Garlic -2 nos
• Coconut Oil- 1tbsp
• Curry leaves-a few

PREPARATION METHOD:

• Detach the drumstick leaves from the stem.
• Cook Toor Dal and drumstick leaves with Water, chilly Powder and turmeric powder in a pressure cooker for 2-3 whistle. 
• Grind the coconut and garlic to a fine paste.
• Add this paste to the cooked daal along with little water and salt.
• Allow to boil. 
• When it starts to boil, turn off the stove and add Coconut Oil and Curry leaves

Recommended Combination: Muringaila Parippu can be served hot with Chappathi / Rice / Poori

Muringayila Curry / Drumstick leaves Curry

Drumstick leaves can be used to prepare a varities of dishes.
One amongst them is a curry (Muringaila Curry), which is very rich in Iron.

INGREDIENTS:

• Drumstick leaves - 2 tbsp
• Grated coconut -½ cup
• Garlic -1 nos
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Salt - to taste
• Coconut Oil- 1 tbsp

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Put the leaves in the oil and saute for a minute.
• Grind the coconut and garlic to a fine paste.
• Add this paste to the pan with little water and salt.
• Allow to boil. 
• When it starts to boil, turn off the stove.

Recommended Combination: Muringa ila curry can be served hot with Rice

Cabbage Mutta Thoran / Cabbage Egg Thoran

Cabbage Thoran is a very popular side dish in South India.
Egg can be used as a combination item to prepare Cabbage Mutta thoran which is a dry dish too.

INGREDIENTS:

• Egg - 3 nos
• Finely Chopped Onion - 1 nos
• Finely chopped Cabbage-2 cup
• Green Chilly(Chopped) - 3 nos 
• Grated coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly and saute well till the Onion turns transparent.
• Add Cabbage and saute for 2 - 3 minutes.
• Cover the Pan and cook the cabbage well.
• Add the grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Cabbage Mutta Thoran can be served hot with Rice / Chappathi

Muringaila Mutta Thoran / Drumstick leaves Egg Thoran

Muringaila or Drumstick Leaves can be used in combination with Egg for preparing Thoran. It is a dry dish and goes in combination with Rice as a side dish.

INGREDIENTS:

• Egg - 3 nos
• Finely chopped onion - 1 nos
• Finely chopped drumstick leaves- one handfull
• Green chilly(chopped) - 3 nos 
• Grated coconut -  2 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tbsp
• Mustard seeds – ½ tsp
• Red chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion, green chilly, drumstick leaves and saute well till the onion turns transparent.
• Add turmeric powder and salt.
• Add the grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Muringa ila Mutta Thoran can be serve hot with Rice / Chappathi

Muringaila Thoran / Drumstick leaves Thoran

Drumstick Leaves or Muraingaila thoran is a dry dish which is very nutritious. It is a good side dish for rice.

INGREDIENTS:

• Drumstick leaves - 2cups
• Grated coconut - 1 Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Rice - 1 tsp
• Garlic - 2 nos
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Oil - as needed

PREPARATION METHOD:

• Detach the leaves from the stem and chop it very nicely.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add rice fry it.
• Once rice becomes crispy add drumstick leaves, salt, turmeric powder.
• Sprinkle water and cover the pan and cook for 10 mins.
• Crush Coconut, garlic and chilly powder together and add to it.
• Mix finely and slow down the flame and cook it for 2 mins.

Recommended Combination: Muraingaila thoran can be served hot with Rice.

Gothambu Puttu / Wheat Puttu

Gothambu Puttu / Wheat Steam Cake is a different variety of Puttu.
Use Roasted Wheat flour instead of Rice Flour which is used to prepare regular Rice puttu.

INGREDIENTS:

• Roasted wheat flour -1 cup 
• Grated Coconut -¼ cup
• Salt - to taste
• Water- as required to make the powder wet .
• Puttu kudam (puttu maker)

PREPARATION METHOD:

• Add salt to the roasted flour gently to make a mixture.
• Sprinkle water in to flour little at a time and mix the flour. 
• Repeat sprinkling water till the flour is wet.
• Place a pot shapped utensil on the stove. 
• Fill half the utensil with water and boil the water.
• Place a puttu maker on the top of the utensil .
• Put some grated coconut in it, and fill puttu maker with the mixture and put some grated coconut on the top .
• Steam in a vessel for 10 minutes and serve hot

Recommended Combination: Gothambu Puttu can be served hot with Kadala curry / Payar Curry / Pazham / Pappadam

Koon Roast / Mushroom Roast

Mushrooms are undoubtedly delicious.
This preparation method is similar to Egg Roast, replacing egg with mushroom.

INGREDIENTS:

• Mushroom - 15 nos
• Onion - 1 nos
• Ginger and garlic paste - 1 tsp
• Slit Green chillies - 4 nos 
• Coriander powder - 1 tsp
• Red chilly powder - 1 tsp
• Garam Masala Powder - ¼ tsp
• Turmeric powder - ¼ tsp
• Tomato - 1 no
• Oil - 2 tbsp
• Red Chilly -2 nos
• Mustard seeds -1 tsp
• Salt - As reqd

PREPARATION METHOD:

• Clean and cut the Mushroom into half and keep aside
• Heat oil in the pan.
• Put Mustard seeds and red Chillies and allow to Splutter
• .Add Curry leaves.
• Add Onions, green Chillies, ginger and garlic paste.
• Fry Onions till it turns transparent.
• Add Tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder,Garam Masala Powder, salt and sauté .
• Add Mushroom into it.
• Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Asparagus Thoran

Asparagus has no cholestrol and is low in calories and sodium, a healthy source of vitamins and dietary fiber. Young shoots of Green Asparagus can be used to prepare delicious thoran as shown in this receipe.

INGREDIENTS:

• Chopped Asparagus - 1cups
• Grated coconut - ¼ Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Garlic - 1 nos
• Cumin Seed -¼ tsp
• Urad Daal - 1tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Curry Leaves -few

PREPARATION METHOD:

• Cook Asparagus with turmeric powder and salt in little water.
• Crush Coconut ,Chilly powder,Garlic and Cumin seed and add to cooked Asparagus and mix it well.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add urad daal and fry it.
• Once Urad becomes brown, add Cooked Asparagus and Curry leaves.
• Stir well and slow down the flame and cook it for 2 mins.

Recommended Combination: Serve hot with Rice

Soya Curry

This recepie shows how to use Soya Chunks to make a delicious Curry.

INGREDIENTS:

• Soya Chunks- 1 cup
• Diced Potato- ½ cup
• Diced Capsicum- ¼ cup
• Green peas(frozen) - ¼ cup
• Chopped Beans - ¼ cup
• Diced Carrot -¼ cup
• Chopped onion -½ cup
• Slit Greenchilly- 6 nos 
• Ginger Paste- 1 tsp
• Chilly Powder - ½ tsp
• Corriander Powder-1½ tsp
• Turmeric powder -¼ tsp
• Aniseed powder - 1 tsp
• Pepper powder -¼ tsp
• Cinnamon -2 inch stick
• Bayleaf -1
• Cloves- 2 nos
• Cardamom - 1 nos
• Thick Coconut milk - 1 cup
• Salt to taste
• Oil -1 tbs 
• Curry leaves-few

PREPARATION METHOD:

• Soak soya chunks or in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• Squeeze the chunks out of water and keep aside.
• Cut each balls into 2 pieces
• Heat Oil in a pan and fry Cinnamon Stick, Cardamom, Bayleaf and cloves . 
• Add Onion, Ginger Paste and Green Chilly until Onion becomes golden brown. 
• Add Soya Chunks, Capsicum, carrot, peas, Beans, Potato and saute for 2 minutes.
• Add turmeric powder, chili powder, coriander powder and saute till the raw smell goes.
• Add salt and water,cover the pan and let it cook. 
• When the Vegetables are cooked add Aniseed Powder and Pepper Powder and let it boil for 2 minutes.
• Then add coconut milk and allow to boil. 
• When it starts boil,put curry leaves and remove from fire

Recommended Combination: Serve hot with Chappathi / Appam / Rice

Carrot Mutta Thoran / Carrot Egg Thoran

Another form of thoran using carrot and Egg mixed with grated coconut.

INGREDIENTS:

• Eggs - 3 nos
• Finely Chopped Onion - 1 nos
• Finely chopped Carrot-2 nos
• Green Chilly(Chopped) - 3 nos 
• Grated coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Cook the carrot along with turmeric powder and salt in little water.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly and saute well till the Onion turns transparent..
• Add cooked carrot and saute for 2 - 3 minutes.
• Add the grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Serve hot with Rice

Capsicum Mutta Thoran / Capsicum Egg Thoran

Capsicum and Egg can be used to prepare delicious thoran.

INGREDIENTS:

• Eggs - 3 nos
• Finely Chopped Onion - 1 nos
• Finely chopped Capsicum -1 nos
• Green Chilly(Chopped) - 3 nos
• Grated coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly and saute well till the Onion turns transparent..
• Add chopped Capsicum, turmeric powder, salt and allow to cook.
• Add grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Serve hot with Rice / Chappathi

Ishtu

This is a simple delicious dish, popular in a traditional Kerala Sadya, which can be served on its own with Appam or Chappathi.

INGREDIENTS:

• Diced Onion -1 nos
• Diced Potato - 2 nos
• Green Chilly(Slit) - 6 nos
• Ginger(chopped) -1 tbsp
• Thick Coconut milk - ½ cup
• Coconut Oil - 1tsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Cook Onion, Potato, Chilly and Ginger along with salt and water.
• When the vegetables cooks well, add Coconut milk and let it boil.
• When it starts boil,turn off the stove and add Curry leaves and coconut Oil

Recommended Combination: Serve hot with Rice/ Appam/ Chappathi

Nilakadala Chammanthi / Groundnut Chammandi

Peanut or Groundnut can be used with grated coconut to prepare delicious Peanut Chammanthi.

INGREDIENTS:

• Grated Coconut - 1 cup
• Roasted Peanut - 1/4 cup
• Pearl Onion - 6 nos
• Red Chilly - 5 nos
• Curry leaves - few
• Tamarind - A gooseberry sized ball

PREPARATION METHOD:

• Salt to taste
• Grind all the ingredients together to a fine paste.

Recommended Combination: Serve with Dosa

Ulli Chammanthi / Onion Chammanthi

Onion can be used to make spicy chammanthi as shown in this receipe.

INGREDIENTS:

• Pearl Onion(sliced)- 15 nos
• Red Chilly - 10 nos
• Curry leaves -few
• Coconut Oil - 1tbsp
• Salt to taste

PREPARATION METHOD:

• Heat  1 tsp oil in the pan.
• Fry red chilly and curry leaves.
• Saute onion till it turns transparent.
• Grind red chilly, onion and curry leaves with salt into a paste(without water)
• Add remaining coconut oil and mix.

Recommended Combination: Serve with Dosa / Idli

Chakka Upperi

The Chakka Upperi is deep fried chakka chula in Coconut oil.These chips are crispy and tasty.

INGREDIENTS:

• Jackfruit(cut into long pieces)
• Oil for frying
• Salt water

PREPARATION METHOD:

• Heat oil in a pan.
• When it boils, Put the sliced Jackfruit slowly into the oil.
• Stir until fully cooked and crisp.
• Sprinkle salt water on the Chips .
• Cool and store in an airtight container.