Thenga Chammanthi (Roasted Coconut Chutney )

Ingredients
Grated/sliced coconut - 1 cup
Dry Red Chillies - 6-8  (upto your spice level)
Shallots /Small red Onion - 4-6 nos 
Tamarind - gooseberry size ( if you are using tamarind paste - 1/2 tsp)
Ginger - 1  piece 
Curry leaves - 1 sprig
Salt to taste
Preparation
1.Dry roast the coconut in a pan.
2.Add the dry red chillies and saute till the coconut and the dry red chillies turns to golden brown.
3.Allow to cool.
4.Grind it together with shallots/small red onion, ginger, curry leaves, tamarind and salt. Sprinkle a couple of spoons of water.
Serve with warm kanji /rice gruel, rice ,Idly ,Dosa or with any dishes of your choice.

Ridgegourd stir fry (Peerikangai Poriyal/Peechinga Thoran)

Ingredients 

Ridgegourd - 1 (peeled and chopped)

Onion-1/2  (chopped)

Green chilli-2 (sliced)

Dried red chillies-2 (broken into two)

Channa dal-2 tspn

Turmeric powder-1/4 tspn

Mustard seeds-1 tspn

Olive oil or coconut oil-1 tblspn

Grated coconut-3 tblspn

A few curry leaves

Salt to taste

Preparation

1.Heat oil in a pan.Splutter mustard seeds.

2.Add channa dal and fry it until it turns golden brown color

3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.

4. Add the grated coconut and stir it until it turns golden brown colour.

5.Add ridge gourd ,turmeric powder and salt.stir well.

6.Keep the lid closed and cook it in low heat until the ridgegourd are tender.

 Serve with rice.

Cherupayar/Moong Dal Payasam (Kerala Parippu Payasam)

Ingredients

Cheru payar / pasi paruppu / moong dal -1/4 cup

Grated jaggery  -3/4 cup
Ghee - 3 tblspn
Unsalted cashew nuts -10
Raisins - A few
Thick coconut milk (onnaam paal) -1cup
Thin coconut milk (rendaam paal) - 3/4 cup
Cardamom, crushed - 4 or 5

Preparation

1.Roast the parippu in a dry pan until it turns golden brown. 

2.Add the thin coconut milk (rendaam paal) and pressure cook for 3-4 whistles .

3.Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal. 

4.Bring to boil and add the thick coconut milk.Do not boil after adding the thick coconut milk.

5.Add the crushed cardamom and remove from stove.

6.Heat ghee in an another pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.

Green Peas Curry with coconut milk -Kerala Recipe

Ingredients
whole Green Peas -1 cup

Onions(chopped) - 1

Tomato(chopped)-1

A Few curry leaves

Mustard seeds- 1 tspn

Dried Red chillies- 2 nos(broken into two)

Ginger -2' inch piece (finely chopped)

Garlic -   4-5 cloves ( crushed)

Turmeric powder -½ tspn

Chilli powder - 1tspn

Coriander powder - 1tspn

Garam Masala powder - 1 tspn (optional) 

Coconut milk - 1 cup

A few Coriander leaves

Extra Virgin Olive Oil- 2 tblspn

Water as required

Salt to taste

Preparation

1.Soak the whole green peas over night.Cook the green peas in a pressure cooker with salt.keep it aside.

2.Heat oil in a pan.

3.Add mustard seeds and let it crackle.

4.Add the chopped ginger ,crushed garlic,dried red chillies ,curry leaves and stir it.

5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.

6.Add turmeric powder,chilli powder,coriander powder and garam masala powder (optional) and saute it.

7.Add the cooked green peas and coconut milk.And mix well.Add a little water if necessary .

8.Once it starts boiling, keep the lid closed and let cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with Chappathi ,rotis or rice.

Idiyappam Paneer Biriyani - Kerala Recipe

Ingredients

Paneer - 50g

Idiyappam - 6 (big size) { take out the strings and loosen it}

Ghee - 5 tblspn

Onion  (big size)- 1 (chopped)

Green chilli - 4 (chopped)

Garlic minced - 2 tspn

Ginger minced -2tspn

Tomato (big size) - 1 (chopped)

Chilli powder - 1 tspn

Coriander powder - 2 tspn

Garam masala - 1 tspn (optional)

Salt to taste

Mint and Cilantro for garnishing

Lemon juice as required

Preparation

1.Heat 2 tblpn ghee in a pan and fry the idiyappam for 2-3 mins and keep aside.

2.Add the rest of the ghee in the same pan and saute the onion.

3.Add ginger,garlic and green chilli. Fry for a while.

4.Add tomato,chilli powder and coriander powder.Saute it.

5.Add paneer ,mint,coriander leaves and garam masala (optional). Mix well.

6.Add the idiyappam and combine well .Add lemon juice if you like it.

Serve hot with Coconut Chutney or Raita.

Muringakai parippu curry /Drumstick Lentil Curry - Kerala Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Drum Sticks - 1 cup (cut into 2'pieces)
Potato - 1 ( cubed)
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Grated coconut - 1/4 cup
Cumin seeds - 1 tspn
Small onion - 4
Coconut oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal.
2.Cook the potato and drum sticks along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.
4.Grind coconut with small onions and cumin seeds in little water.
5.Pour the blended coconut solution to this.Bring to boil for 5 mins and remove from the stove.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Ela Ada/Steamed Sweet Rice Coconut Parcel in Plantain Leaf - Kerala Recipe

Ingredients

Rice Flour : 1 cup
Grated Fresh Coconut : 1 cup
Powdered Jaggery : 1/2 cup
Cardamom Powder : 1/2 tsp
Ghee : t tsp
A pinch of salt
Plantain Leaves

Preparation
1.Slightly roast the rice flour for a couple of minutes and cool.
2.Combine the rice flour and salt in a wide bowl.
3.Add required boiling water to make a soft dough. Allow it to cool a little.
4.Grease your hands with oil / ghee and knead the dough till soft. The dough should be soft and smooth.
5.Mix the Powdered jaggery ,grated coconut and cardamom powder.

6.Divide the dough into medium or large size balls.
7. Place each ball in the center of plantain leaf and flatten it to form a thin round shape(poori shape). Place a tablespoon of coconut mixture on it and fold the leaf to seal the edges.

8. Repeat the same process with rest of the dough.
9. Now steam cook for 10 - 12 minutes in idly cooker or steamer. Switch off the flame and let them cool completely.
10. Take the steamed dumplings from the idly cooker, remove the plantain leaf and serve as a evening snack. 

Muringakai Mulakushyam/Drumstick Lentil Curry - Kerala Recipe

Ingredients

Drum sticks – 3 (cut into 2’pieces)

Turmeric powder – ½ tspn

Salt to taste

Toor dal – ¾ cup

Grated coconut – 1cup

Green chilli – 3

Cumin seeds – ½ tspn

Coconut oil – 1 tblspn

Urad dal – ½ tspn

Mustard seeds – 1 tspn

Dried whole red chilli – 2 (broken into two)

Curry leaves – 2 springs

Prepration

1.Cook the drumsticks along with salt,turmeric powder and water.

2.Add the cooked toor dal and let it boil .

3.Grind the grated coconut along with cumin seeds and green chilli.Add this ground paste to it

4.Let it boitl for 5 mins and remove from the stove.

5.Heat oil in a pan.Splutter mustard seeds.Add urad dal ,dried red chilli and curry leaves.Pour this to it for garnishing.
Serve with Rice.

Chena Van Payar Erissery (Yam and Black Eyed Peas Curry) -Kerala Recipe

Ingredients
Elephant yam(Chena) - 2 Cups
Black-eyed beans(Vanpayar) -1 Cup
Grated coconut  -1/2 cup (3 tblspn for seasoning and the remaining coconut for grinding)
Pearl Onions  -5 – 6 nos
Cumin seeds - 1/4 tsp
Black pepper - 4 nos
Garlic pods - 1 - 2 nos
Turmeric Powder- 1/2 tsp
Chilly Powder -1 tsp
Salt to Taste
Seasoning:
Coconut Oil -2 tsp
Mustard seeds -1 tsp
Black gram (Uzhunnuparippu/Urad dal) -1/2 tsp
Curry Leaves- 1 Spring
Red chillies -3 – 4 nos
Preparation
1)Cook vanpayar by adding enough water, turmeric powder and chilly powder.
2)When the vanpayar is nearly cooked, add chena and allow it to cook.
3)Grind together grated coconut, cumin seeds, black pepper,pearl onions and garlic into a coarse form.
(Make sure that it doesn’t become a paste)
4)When the chena and vanpayar are fully cooked, add the above ground mixture.
5)Add some water and salt and allow it to cook.
6)Remove from flame when it’s done.
7)Heat oil in a pan and Fry 3 tbsp of grated coconut and add it to this mixture.
8)Again Heat oil in a pan.
9)Splutter mustard seeds and add dry red chillies ,urad dal and curry leaves.
10)Add the above seasoning into the chena curry.
Serve with Rice.

Kollu Puli kulambu (Horse gram tamarind curry)-South Indian Recipe

Ingredients

Horse gram - 1 cup

Tomato - 1

Pearl Onion - 1/2 cup (chopped)

Garlic - 3 clove (crushed)

Dry red chili - 2 (broken into two)

Mustard seeds - 1 tspn

Curry leaves - 2 springs

Turmeric powder - 1/2 tspn

Chilli powder - 1 tspn

Salt (or to taste)

Thick tamarind (1 lemon size) pulp

Water - 3 cups

Coconut oil/Olive oil - 2 tspn

Preparation 

1. Pressure cook the horse gram with 3 cups of water and salt for upto 3 to 4 whistles. 
2. Add the chopped tomatoes,chilli powder and turmeric powder.Let it boil for 10 minutes in medium heat.
3. Add tamarind pulp and boil another 10 minutes in medium heat.Add water if needed.
4. Heat oil in an another pan.Splutter mustard seeds.Add crushed garlic ,dried red chillies ,pearl onions and curry leaves.Stir for 2-3 minutes.
5. Pour this into the Curry for garnishing.

Avil payasam(Poha kheer-Rice Flakes Pudding)- Vishu Special Recipe

Ingredients

Avil (thick poha/ Rice flakes) - 1 cup

Milk - 4 cups

sugar - 1 cup

Cardamom powder- 1 tspn

ghee- 2 tsp

Cashew & Raisins - 1/4 cup ( roasted in ghee)

Preparation

1.Boil milk .

2.Add sugar to the milk and boil for 5 minutes.

3.Meanwhile in an another deep pan add ghee and roast the avil(rice flakes) .

4.Add  the boiled milk to roasted avil pan.

5.Let it boil and simmer for about 15-20minutes.Let the quantity reduce to 3/4th of the amount.

6. Add cardamom powder ,ghee roasted cashew and raisins.

Serve it.

Mango Pachadi –Kerala Recipe

Ingredients
Raw mango (cut into small pieces or grated) – 1 – 2 cups
Curd/Yoghurt – 1 cup
Grated coconut – 3 tblsp
Coconut oil – 2 tspn
Turmeric powder – 1/4 tsp
Cumin seeds(Jeera) – 1/2 tsp
Green chillies – 4
Salt to taste
Mustard seeds – 1/2 tsp
Dry red chillies – 2
Curry leaves – A few
Preparation
1)Cook the raw mango in water with turmeric powder and salt.
2)Grind together the grated coconut, green chillies and cumin seeds and add this mixture to the cooked mango and cook again.

3)Heat oil a pan. splutter mustard seeds.Add curry leaves and red chillies and pour it to the mixture.

4)Allow this mixture to cool.
5)Finally, add the required yogurt/curd into this mixture and mix well.
Serve it with meals

Pudina ( Mint) Chutney/ Pudina Thogayal

Ingredients
Mint - 1 bunch
Olive Oil -2 tsp
Urad dhal - 1 tsp
Channa dhal - 2 tsp
Dried Red Chili -4 nos
Green Chili-4 nos
Curry leaves-1 string
Tamarind pulp - 1 tsp
Coconut - 2 tbsp
Salt to taste
Preparation
1.Clean the Mint by taking only the leaves, wash them and keep it aside.
2.Heat oil in a pan and add urad dal,channa dal,dried red chillies,curry leaves and fry for 1 min. 

3.Add the Mint leaves and fry till the leaves shrink . It takes about 3-5 minutes. Allow it to cool down. 

4.Add coconut, Tamarind,green chilli and required salt and grind to fine paste. Add little water while grinding if necessary. 

Serve with rice,Dosa or Idly.

Kollu Rasam(Horse gram soup)- Kerala Recipe

Ingredients

Horse gram - 1/4 cup

Tomato - 1

Garlic - 3 clove

Black peppercorn - 1tsn

Cumin seeds - 1tspn

Dry red chili - 2 (broken into two)

Mustard seeds - 1 tspn

Curry leaves - 2 springs

Asafoetida - a pinch

Turmeric powder - 1/2 tspn

Salt (or to taste)

Thick tamarind (1 lemon size) pulp

Water - 3 cups

Coriander leaves - 5 sticks

Olive oil - 2 tspn

Preparation 

1. Pressure cook the horse gram with 3 cups of water for upto 5 to 6 whistles. 
2. Drain all the water and keep it aside.( Cooked kollu can use for chutney) 
3. Crush the pepper and cumin seeds. 
4. Heat Oil in a  pan, splutter mustard seeds, add crushed black pepper, cumin, dry red chili, curry leaves. 
5. Sprinkle asafoetida and add the chopped tomatoes. Let them cook until soft and mushy.  
6. Add the retained Horse gram water along with turmeric powder, tamarind pulp and salt. 
7. Add the coriander leaves and let the whole thing come to one boil. Switch off and serve hot.

Pavayka Curry -Bitter gourd(bitter melon)curry,pavakkai kulambu - Kerala style recipe

Ingredients
Pavayka(cut into small pieces)- 500 gm
Onion(chopped)-½ no
Tomato(chopped)-1
Tamarind -1 lemon size (soaked in one cup water) to make pulp
Grated coconut-150 gm
Oil-2 tblspn
Chilly powder- 1 tspn
Turmeric powder- ¾ tspn
Coriander powder-¾ tspn
Mustard seeds- 1 tspn
Red chillies-2 nos
Green chillies-2nos
Salt to taste
A few curry leaves
Preparation
1.Grind the coconut with cumin seeds and keep aside.
2.Heat oil in a pan and add mustard seeds.After seeds splutter add red chillies,green chillies,onions and curry leaves .saute for a while.
3.Add the pavayka and fry for 5 mins .
4.Add chilly powder,coriander powder and turmeric powder.
5.Add the tomatoes and saute it
6.Add the tamarind paste and salt .
7.Add the coconut paste(which kept early aside) and required water . And let it boil for10 mins .
Serve with rice.

Chena Varuthath - Yam Fries - Kerala Recipe

Ingredients
Yam-1 cup (cut into small cube size)
Chilli powder-1 tspn
Coriander powder-1 tspn
Turmeric powder-½ tspn
Cumin powder-½ tspn
Salt to taste
Olive oil - 2 tblspn
Preparation
1.Peel the yam and cut them into small cube size. 
2.Take yam pieces in a pan and add chilli powder,coriander powder,turmeric powder and cumin powder.
3.Add salt to taste and mix well.
4.Add oil and place the pan in stove.stir well.Fry till soft in a medium heat.
5.Shake the pan frequently to brown yam on all sides.

Pazham Pori / Ethakka appam / Plantain Fritters - Kerala Recipe

Ingredients

Ethapazham / Nenthram pazham / Ripe plantain (the riper and blacker the skin, the better)-1
All purpose flour or maida -1cup

Sugar- 1tspn
Salt -1/2 tspn

Turmeric powder - a pinch
Water (more or less) - 3/4 cup
Coconut oil to deep fry (you can use any oil you like)

Preparation

1.In a large bowl mix all purpose flour,sugar,salt and turmeric powder.

2.Add 1/2 cup of water.(add more if necessary-batter should not be thick like dosa batter)

3.Whisk it together or mix well with spoon.

4.Cut the plantain into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces.

5.Dip this banana into the batter.

6.Heat oil in a deep fry pan.

7.Fry the banana pieces coated with the batter.

8.Fry until golden brown and drain on paper napkins.
Serve hot.

Koon Ulli Theeyal / Mushroom Theeyal - Kerala Recipe

Ingredients
Mushroom-10
Grated coconut-1cup
Pearl onion/shallots-10 to 15 nos
Red chilly powder-1 tblsp
Coriander powder-1 tblsp
Turmeric powder-1/4tsp
Fenugreek powder-a pinch
Oil-2tbsp
Tamarind paste(thick)-2 tbsp
Salt to taste
Coconut oil - 2 tspn (for seasoning) / optional
Curry leaves for seasoning
Preparation
1.In a pan dry roast coconut and 2 shallots until they are evenly browned.
2.Add chilly & coriander powders and fry until they lose their raw smell. Cool it and then make a fine paste. Keep it aside.
3.Heat 2 tbsp oil in a vessel and saute thinly sliced mushroom and shallots along with turmeric powder until soft..
4.Add the ground masala paste, fenugreek powder, enough water and salt to taste.Bring to boil  and simmer in low heat.
5.Add the tamarind paste and cook for about 15 mins in medium heat.
6.For seasoning add coconut oil in a pan and splutter mustard seeds.Add curry leaves and add this to theeyal.
Serve with Rice.

Puliyinji / Inji puli (Tamarind Ginger curry) - Kerala Recipe

Ingredients
Freshly Minced ginger -3/4 cup
Green chillies - 8 (chopped)
Coconut oil / olive oil - 1 tblspn
Mustard seeds- 1 tspn
curry leaves - 2 springs
Fenugreek powder -1/2 tspn
Tamarind - lemon size (soak in water and take out the extract - about 1 cup)
Chilli powder - 1 tspn
Salt to taste
Jaggery to taste(optional)
Preparation
1.Heat oil in a pan.Splutter mustard seeds and add curry leaves.
2.Add minced ginger and green chillies anf fry it until the ginger is golden brown.
3.Add chilli powder and tamarind extract.
4.Add salt and bring to boil.
5.Simmer it for about 10-15 minutes until the raw smell of tamarind disappears and the curry is thick.
6.Add jaggery (optional)and fenugreek powder.Bring to boil and turn off stove.

Serve with rice.This is served in small amount like pickle.

Kumbalanga Parippu Curry ( Ashgourd Dal curry) - Kerala Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Kumbalanga /Ash gourd(cut into cubes)-2cup
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Grated coconut - 1/4 cup
Cumin seeds - 1 tspn
Small onion - 4
Coconut oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal.
2.Cook ash gourd along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.
4.Grind coconut with small onions and cumin seeds in little water.
5.Pour the blended coconut solution to this.Bring to boil for 5 mins and remove from the stove.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.