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.

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.

Sambar( kerala style)

Ingredients
Toor dal -1/2 cup
Vegetables(drum sticks,potato,brinjal)
      You can add any vegetables you like. - 2-3 cups
Onion(sliced)- 1 
Tomato(diced)-1 
Turmeric powder-¾ tspn
Tamarind - ½ lemon size (soaked in one cup water) to make pulp
Mustard seeds-1 tspn
Red chillies(broken into pieces)-2 nos
Asafoetida powder-a pinch
Salt to taste
Oil as required
Water as required
A few curry leaves
A few coriander leaves
For masala
Channa dal-1 tblspn
Urad dal-2 tspn
Fenugreek seeds-½ tspn
Asafoetida powder-¼ tspn
Jeera-1 tspn
Grated Coconut -3 tblspn
Red chillies-6-7 nos
Coriander seeds- 1 tblspn
Preparation
1.Heat 1 tspn oil in a pan.Add channa dal,urad dal,fenugreek seeds and asafetida powder.stir it for a while.Add the grated coconut and red chillies. Roast till it turns into golden brown and add coriander seeds and jeera. Stir for 2-3 mins.Cool this and grind it into a fine paste with little water.Keep it aside.
2.Cook the dal in pressure cooker along with salt, ¼ tspn turmeric powder and ½ tspn oil.
3.In a deep pan boil all the vegetables,onions and tomatoes along with salt,½ tspn turmeric powder about 10 mins.
4.Mix the cooked dal to it
5.Add the tamarind pulp and then add coconut masala(which kept early aside).
6.Add salt and water if needed.
7.Add the coriander leaves and boil for 5-10 mins.
8.Heat 2 tspn oil in a small pan.
9.Add mustard seeds.After seeds splutter add red chillies and curry leaves .
10.Add a pinch of asafoetida powder to this.
11.Pour this mixture over the cooked sambar.


Serve with Rice,Idli,dosa and pongal.

Kootu curry

Ingredients
Channa dal-½ cup
Yam,Pumpkin,Ash guard(cubed)-1 lb (Either one or any)
Jaggery-½ piece
Grated coconut-1 cup
Cumin seeds-2 tspn
Pepper corns-1 tspn
Turmeric powder- ½ tspn
Chilli powder- 1 tspn
Oil-1 tblspn
Mustard seeds-1 tspn
Red chilli(broken into two)-2 nos
Salt to taste
A few curry leaves
Preparation
1.Cook channa dal until it is ¾ done.
2.Add yam,ash guard,pumpkin,turmeric powder and salt.cook for 15 -20 mins
3.Add chilli powder and jaggery and mix well.
4.Grind ½ cup coconut with cumin seeds and pepper corns using water.
5.Add the grinded coconut paste and saute for sometime, till the water dries up.Switch off the flame.
6.Heat oil in another pan and splutter mustard seeds.
7.Add red chillies,remaining ½ cup grated coconut and curry leaves.Saute it until coconut becomes golden brown.
8.Add this to the above vegetable curry and mix well.


Serve with rice.

Avial

Ingredients

Yam (sliced thinly into 11/2" length pieces)  -150 gm
Ash guard (sliced thinly into 11/2" length pieces)  -150 gm
Raw banana(sliced thinly into 11/2" length pieces)  - 1 no
Long runner beans (sliced thinly into 11/2" length pieces)  -75gm
carrot(sliced thinly into 11/2" length pieces)  -1 no (medium size)
Drum sticks  (cut into 2" length pieces ) - 2 nos
Turmeric powder - ½ tspn
Salt to taste
Grated coconut -200 gm
Cumin seeds- 1 tspn
Green chilies - 6-7 nos
Sour curd-1 cup
Coconut oil - 3 tblspn
A few curry leaves

Preparation

1.Grind the coconut, green chillies and cumin seeds by adding very little water.Keep it aside.

2.Boil all the vegetables(yam,ash guard,raw banana,long runner beans,carrot,drumsticks) with  salt and turmeric powder about 5-10 mins using a little water.Do not add too much water.

3.When the vegetables are cooked add the coconut paste and stir well for 3 mins.

4.Add curd(yogurt). Heat for a minute

5.Add coconut oil, curry leaves and stir well.

Serve hot with rice, roti etc.