Category Archives: Dishes

Avalakki halwa/Poha halwa

Ingredients:
Avalakki/Poha – 1/2 cup
Sugar – 1 1/4 cup
Water – 1 cup
Milk – 1 cup
Cardamom powder – 1/4 tsp
Ghee – 2 tbsp
Raisins and cashews – as required

Preparation:
1. Dry roast the poha for 5-6 minutes and allow it to cool.
2. Coarsely grind the poha in a mixer.
3. Roast the poha powder again for 2 minutes.
4. Boil milk and keep it aside. Boil water and pour it to the poha along with one glass of boiling water and cook it for 5-7 mins until the poha is well cooked.
5. Add sugar and cardamom powder and keep stirring. Adding of sugar will loosen the mixture and it will become watery.
6. Keep stirring by adding ghee until the mixture starts sticking out of the kadai and becomes solid.
7. The kesari can be decorated with fried raisins and cashews.

The above halwa serves 3 people easily!

Tips:
– artificial colour can be added to improve the look of the halwa.
– If you dont prefer sugar, this can be tried with jaggery as well.

VenPongal/Khara pongal

VenPongal is a famous tamil dish made especially during Sankranthi also called as Pongal festival. Sankranthi is a harvest festival and this dish is prepared with the new rice of the year and offered to the nature goddess as a thanksgiving. Along with this dish, Often a sweet dish called “Sakkarai Pongal” is prepared.
Below is the directions to prepare the dish.

Ingredients:
1. Raw rice = 3/4 cup
2. Moong dal = 1/4 cup
3. Salt = as required
4. Ginger (finely chopped) = 1 teaspoon
5. Pepper (coarsely powdered) = 1 teaspoon
6. Jeera = 1 teaspoon
7. Ghee – 1 tablespoon.

Preparation:
1. Dry roast moong dal for 2-3 mins and keep it aside.
2. Wash the rice thoroughly and pressure cook rice and moong dal together by adding 4-5 cups of water. Allow around 6 whistles in the pressure cooker.
3. Take a pan, add ghee and heat it. To this add finely chopped ginger, pepper powder, jeera and salt.
4. Add mashed rice and dal mixture to the pan, mix it well and cook it for 2 mins.

The above measurement easily serves 2 people.

Tips:
– whole pepper can also be put during tempering.
– Jeera can be powdered a little if you like to add more jeera flavour.

Sakkarai Pongal

Sakkarai pongal is a sweet dish prepared during pongal festival along with VenPongal.
Below is the directions to prepare sweet pongal

Ingredients:
1. Raw rice – 3/4 cup
2. Moong dal – 1/4 cup
3. Jaggery – 1/4 cup(powdered)
4. Cardamom – 4 pods or 1 teaspoon(powdered)
5. Raisins – 1 teaspoon
6. Cashew nuts – 8-10
7. Ghee – 1 tablespoon

Preparation:
1. Dry roast moong dal for 2-3 mins and keep it aside.
2. Wash the rice thoroughly and pressure cook rice and moong dal together by adding 4-5 cups of water. Allow around 6 whistles in the pressure cooker.
3. Take a pan and add 1/4 cup of water. Add powdered jaggery to it and allow it to boil for 5 mins.
4. Add mashed rice and dal mixture to it and mix it.
5. Allow the mixture to cook for 5 mins, add ghee and cardamom powder to it.
6. In a separate pan, add a teaspoon ghee and fry raisins and cashew one after another and add it to the rice and dal mixture.

Tips:
– When jaggery melts in water, filter the mixture to take out any impurities in jaggery, then boil it.

 

Mullusouthe pachadi/Kakkarikka perakku

Kannada: Mullusouthe pachadi

Malayalam: Kakkarikka perakku

English: Cucumber pachadi

Ingredients

This is a very easily prepared dish, which does not require cooking. This can be prepared when you are in short of time without compromising with the taste.

1. Mullusouthe/ Kakkarikka / Cucumber – 1 cup (finely chopped).

2. Coconut – 2 tbsp(grated).

3. Mustard seeds – 2 tsp.

4. Buttermilk – 1 cup (sour)

5. Green chillies – 1.

6. Salt – as required.

Directions

1. Mix finely chopped cucumber with required salt and keep it aside.

2. Grind the grated coconut, green chillies and mustard seeds.

3. Add the ground mixture to chopped cucumber.

4. Add sour buttermilk to it.

The above ingredients serve 4 people.

Thondekayi melara(majjige huli) / Kovakka pulissery(moru koottaan)

Kannada: Thondekayi melara(majjige huli)

Malayalam: Kovakka pulissery(moru koottaan)

English: Ivy gourd/Tindora/Coccinia grandis  buttermilk curry

Ingredients

1. Thondekayi / Kovakka  – 250gms.

2. Green chillies – 2.

3. Coconut – 2 tbsp (grated).

4. Turmeric powder – 1 tsp.

5. Buttermilk – 1 cup. (sour)

6. Curry leaves – 1 strand.

7. Mustard seeds and Fenugreek seeds – for seasoning.

8. Salt – as required.

Directions

1. Cut Kovakka into 4 pieces each and cook it by adding green chillies, turmeric powder, required amount of salt and water.

2. Grind coconut into a smooth paste.

3. Add the ground coconut, curry leaves and buttermilk to the cooked kovakka.

4. Once it starts boiling, put off the stove and season it with mustard seeds and fenugreek seeds.

The above curry serves 4 people.

Mathanga Olan

This is a famous kerala dish made with sweet pumpkin. This can be prepared easily in less time and is considered as a compulsory side dish in Malayali “Sadya”.

Ingredients

1. Pumpkin – 250 gms.

2. Green chillies – 4.

3. Turmeric powder – 1 tsp.

4. Coconut oil – 2 tsp.

5. Curry leaves – one strand.

6. Salt – as required.

Directions

1. Cut pumpkin into small pieces and cook it by adding turmeric powder, green chillies and required salt.

2. Once it is cooked add curry leaves.

3. Switch off the stove and add coconut oil to it.

This dish goes well with rice. The above dish serves 4 people easily.

Mathanga Elissery/ Mathanga mulagushyam / Cheenikayi jeerakki bendi

Ingredients

1. Pumpkin – 250 gms.

2. Tur dal – 2 tsp.

3. Coconut grated – 2 tbsp.

4. Cumin seeds – 2 tsp.

5. Turmeric powder – 1 tsp.

6. Green chillies – 2.

7. Curry leaves – as required.

8. Mustard seeds – for seasoning.

9. Salt – as required.

Directions

1. Cut pumpkin into small pieces and cook by adding green chillies, required salt and turmeric powder.

2. Cook tur dal separately and add it to the cooked pumpkin.

3. Grind grated coconut and cumin seeds into a smooth paste.

4. Add the ground mixture to the cooked pumpkin, Add curry leaves to it and boil well.

5. Season it with mustard seeds.

The above curry goes well with Rice and chapathi. The above said ingredients serves 4 people.

Badanekayi Sasame

This is a delicious Havyaka dish made with buttermilk and brinjal as main ingredients. To make this dish more tasty, sour buttermilk is preferred. Using curd instead of buttermilk is not recommended.

Ingredients

1. Brinjal/Badanekayi – 1 (finely chopped)

2. Coconut grated – 2 tbsp.

3. Mustard seeds – 2 tsp.

4. Red chilli powder – 1 tsp.

5. Buttermilk – 1 cup (sour)

6. Salt – as required.

Directions

1. Cook finely chopped brinjal with little water by adding required amount of salt.

2. Once the brinjal is cooked, keep it aside and let it cool.

3. Grind the grated coconut and mustard seeds to a smooth paste.

4. Add the ground mixture to the cooked brinjal (cooled) along with the buttermilk and mix it.

This goes well with Rice. The above curry serves 4 people.

Bendekaayi kodilu

Ingredients

1. Bendekayi / Ladys finger – 200 gms.

2. Coriander seeds – 2 tsp

3. Urad dal – 1.5 tsp

4. Red chillies – 3

5. Fenugreek seeds – ¼ tsp

6. Grated coconut – 2 tbsp

7. Green chillies – 1

8. Turmeric powder – ½ tsp

9. Tamarind – about the size of a lemon.

10. Curry leaves – as required.

11. Coriander leaves – as required (optional)

12. Mustard seeds – for seasoning.

Directions

1. Cook chopped ladys finger (about 2 inches long) by adding turmeric powder, green chillies and salt.

2. Dry roast red chillies, coriander seeds, urad dal, fenugreek seeds, curry leaves and keep it aside.

3. Grind the grated coconut along with the roasted ingredients.

4. Add tamarind extract to the chopped ladys finger and boil. (Instead you can also add tamarind along with coconut and grind it).

5. Add the ground mixture to the cooked ladys finger and boil it.

6. Add curry leaves and coriander leaves to the curry.

7. Season it with mustard seeds.

This curry goes well with rice.

Kara bendi (Kara kulambu)

Ingredients

1. Brinjal – 1 / Ladys finger – 1/4 kg

2. Onion – 1 (finely chopped)

3. Garlic pods – 6

4. Tomato – 1 (finely chopped)

5. Sambhar powder – 1 tsp

6. Coriander powder – 1 tsp

7. Red chilli powder – 1 tsp

8. Turmeric powder – 1/2 tsp

9. Mustard – 1/2 tsp

10. Fenugreek seeds – 1/4 tsp

11. Urad dal – 1/2 tsp

12. Coconut grated – 1 tbsp

13. Asafoetida  (Hing) – 1 pinch

14. Tamarind – one lemon size

15. Jaggery – 1/2 tsp

16. Salt – As required.

17. Oil – 2 tbsp.

Directions

1. Take a pan and add oil, mustard, urad dal, fenugreek seeds for seasoning.

2. Now add finely chopped onion and garlic pods and fry until it turns golden colour.

3. Add finely chopped tomato it and fry until it pulps out.

4. Now add the vegetable and fry until it is cooked.

5. Pour the tamarind squeezed water and allow it to boil.

6. Add sambhar powder, turmeric powder, coriander powder, chilli powder, salt and boil until oil floats on top.

7. Grind the grated coconut and add it.

8. Add jaggery and asafoetid, let the preparation boil for 2-3 mins.

This goes well with rice and the above said ingredients serves 4 people easily.