Lemon Curry

Lemon curry plays a very important role when serving the onam lunch. The lemon used here is vadukkapuli lemon. I do not know the translation of this particular lemon. If it is me, who is cooking I would use any lemon available to me in that particular place.

Ingredients:

1. 1 kg lemon
2. lemon sized tamarind
3. 2 tsp. turmeric powder
4. 100 gms chilli powder
5. salt as required
6. mustard
7. curry leaves
8. dried red chillies
9. 2-3 tsp. fried and ground fenugreek seeds (methi/uluva)

Method:

• Cut the lemon into small pieces.
• Take the juice out of the tamarind and put it in a heavy bottomed vessel and cook.
• Add 8 glasses of water.
• Add turmeric powder, chilli powder and salt. When it starts boiling set the flame to low.
• When the water has evaporated to almost 4 glasses and the tamarind and chilli has cooked, add the cut lemon pieces and mix. It should not cook for more than a minute. Take it off the stove.
• Splutter the mustard seeds, dry chillies and curry leaves in a little coconut oil. When it cools down a bit add the powdered fenugreek and mix it with the lemon curry.
• This curry has shelf life of 2 weeks, so can be prepared before onam.

Source: Vanitha magazine, April 1-14, 2006.

Cooker Pal Payasam (Rice Pudding)

Ingredients:

1. 6 cups milk
2. 1 cup sugar
3. 1/4 cup rice

Method:

• Put all the ingredients into the cooker and cook until the cooker gives out one whistle.
• Lower the fire and cook for half an hour more.
• Switch off the stove and leave the payasam in the cooker without opening for another half hour. Serve. You may garnish with fried nuts and grapes.
• Never fill the cooker more than half at any time as this will make it overflow.

Source: Vanitha Magazine 1-14, 2007

Vegetable Mallipirlan

Ingredients:

1. 600 gms boiled vegetables (Carrot, beans, cauliflower etc.)
2. 20 ml. oil
3. 3 green chillies sliced
4. 5 gms garlic sliced
5. 5 gms ginger sliced
6. 100 gms onions sliced thin
7. 2 sprigs curry leaves
8. 15 gms coriander powder
9. 15 gms chilli powder
10. 5 gms turmeric powder
11. salt as required
12. 60 ml. thick coconut milk
13. 10 ml. coconut oil
14. 3 gms mustard
15. 2 dry red chillies
16. 1 sprig curry leaf
17. 5 gms coriander leaf

Method:

• Sauté in hot oil items listed from 3 to 7.
• Add the items listed from 8 to 10 and mix for some time.
• Add the cooked vegetables and sauté for some more time. Add salt and water as per requirement and let it boil.
• Add the coconut milk and when it thicken take it off the heat.
• Splutter mustard seeds, dry red chillies and curry leaves in coconut oil and pour it on the curry. Garnish with coriander leaves.

Source: Vanitha Magazine August 15-31, 2007

Malabar kootocurry

Ingredients:-

1. 100 gms chickpeas (Kadala/channa)
2. 300 gms yam (chenna/suran)
3. 300 gms plantains (athaka/kela)
4. 7 green chillies (pacha mulag)
5. 20 gms ginger
6. 2 grated coconuts
7. 20 gms cumin seeds
8. 2 tsp. turmeric powder
9. salt as required
10. 50 ml. coconut oil
11. 10 gms mustard seeds
12. 50 gms coconut sliced
13. 5 dried red chillies
14. 2 sprigs of curry leaves

Method:

• The chickpeas should be soaked overnight and then cooked.
• Peel and cut the plantain and yam into small pieces.
• Slice the ginger and green chillies into small pieces and cook it along with plantains and yam by adding enough water.
• Mix this with the chickpeas.
• Grind coarsely items listed at 6,7 and 8. Mix this with the cooked vegetables and cook a little more and remove from fire.
• Sauté mustard, coconut slices, dry red chillies and curry leaves in hot coconut oil and pour over the cooked curry.
• Serve it with rice.

Source: Vanitha magazine August 15-31, 2007

Puli Inji (Tamarind Ginger curry)

Puli Inji is one of the items served in Onam. The main ingredient in this dish is ginger. Ginger is a medicinal herb and is used in many curries in India. Puli inji has a sweet and sour taste. Here is another translated recipe from vanitha.
Ingredients:-

1. 100 gms ginger
2. 5 green chillies
3. 250 gms tamarind
4. 40 gms chilli powder
5. 10 gms turmeric powder
6. 1 pinch asofoetida (hing/kayam)
7. 1 piece jaggery grated (gud/sharkara) adjust according to the taste required
8. salt as required
9. 10 ml. coconut oil
10. 1 sprig curry leaves
11. 1/4 tsp. fenugreek powder (methi/uluva)

Method:-

• Cut ginger and green chillies into very small pieces. (Please peel the ginger first) and fry this in 5 ml. coconut oil until light red in colour. Use a heavy bottomed vessel or it may get burnt.
• Add one litre water to the tamarind and take out the juice from it. Sieve the juice and add it to the fried ginger and green chillies and boil.
• Add all the items from 4 to 8 above and boil it until the mixture thickens. Remove from the top of the stove.
• Sauté the curry leaves in the rest of the coconut oil and pour over the puli inji curry. Add the asofoetida powder to this, mix and serve it with rice.

Source: Vanitha magazine August 15-31, 2007

Varuthaaracha Sambar

The main items for onam are usually the same everywhere. The dishes are sambar, aviyal, kuttu curry, olan, kalan and so on. But this is made differently in different places. Today I am putting here sambar made Trichur style.

Ingredients:
1. 6 dried red chillies
2. 2 tblsp. coriander
3. 1 tblsp. split chickpeas (channa dal/kadala parippu)
4. 1/4 tsp. fenugreek seeds (methi/uluva)
5. 1 tsp. coconut oil
6. 1 cup grated coconut
7. 1 tsp. mustard seeds
8. 1/4 tsp. fenugreek seeds
9. 1 pinch asafoetida (hing/ kayam)
10. 1 tsp. ghee
11. 1 gooseberry sized tamarind
12. 1 cup tuver dal (pigeon peas/tuvera parippu)
13. 1 tsp. turmeric powder
14. salt as required
15. 2 drum sticks
16. 4 lady's finger
17. 1/2 cup pumkin pieces
18. 1 potato
19. 4 colocasia (kannan chembu)
20. 1 carrot
21. 2 green chillies slit from the middle
22. coriander leaves as required

Method:

• Cook the tuver dal and turmeric. It should not overcook.
• Cook the cut vegetables, turmeric powder, tamarind and salt. The vegetables should not get mashed. So cook accordingly.
• Roast the ingredients given under items 1 to 6 in coconut oil to a red colour. When it is cold, grind these to a paste.
• Now assemble the cooked tuver dal, vegetables and ground paste and boil . Water may be added if necessary.
• Fry the seasoning of mustard, fenugreek seeds and asafoetida in ghee and pour over the sambar. Switch off the stove and garnish with coriander leaves.

Source: Vanitha Magazine, September 1-14, 2005

Charuparippu curry

Ingredients:

1. 100 gms Mung dal (charupayar parippu)
2. 1/2 a grated coconut
3. 5 gms cumin seeds
4. 2 tsp. coconut oil
5. 1 sprig of curry leaves
6. salt as required

Method:

• Grind the coconut and cumin together in a mixie.
• In a heavy bottomed vessel heat the mung dal and keep it aside.
• In the same vessel add half a litre boiling water and add the washed dal.
• When the dal is cooked and mashed add the coconut masala and let it boil.
• Add the required salt, curry leaves and coconut oil.
• Serve it hot.

Source: Vanitha Magazine August 15-31, 2007

Pineapple Khichdi

With onam fast approaching I thought of translating some of the onam recipes from the past issues of vanitha for those of you who do not have access to vanitha magazine or those who cannot read malayalam. Here is the recipe for pineapple khichdi.

Ingredients:

1. 100gms pineapple
2. 2 green chillies
3. 1/4 tsp. turmeric powder
4. salt as required
5. 1/2 a coconut
6. 1/2 tsp. cumin seeds
7. 1/4 litre yogurt
8. 1 tsp. sugar

Method:

• Cut the pineapple into small pieces.
• Boil the pineapple along with green chillies, turmeric powder, salt and little water. When the water has evaporated, remove it from fire.
• Grind the coconut and cumin into a fine paste and mix it with the yogurt and cooked pineapple.
• Splutter mustard seeds, 2 dried red chillies and a few curry leaves in coconut oil, and season the khichdi with it. Adjust salt according to your taste.
• Lastly add one tsp. sugar.

Source: Vanitha magazine, Sept 1-14, 2006