Avial / Mixed Veg Curry using Curd

 Avial is a very tasty and easy to prepare Kerala tradtional mixed vegetable curry adding curd and coarsely ground coconut cumin paste. Avial is one of the main dish served with rice in ona sadhya during onam celebration in Kerala.

The following ingredients are used to prepare Avial / Mixed Veg Curry using Curd.

Ingredients:-

Yam chopped.     -1 cup
Raw Banana.       -1
Carrot.                 -1
Potato                  -1
Drumstick.           -1
Green chillies.      -2
Turmeric powder. -1/4 tsp
Red chilly powder.-1tsp
Curd.                      -3/4 cup
Water.                     -as required
Salt.                        -to taste
Curry leaves.          -few
Coconut oil.            -1tsp

For grinding Coconut Cumin Green Chilly Paste:-

Grated coconut.-3/4 cup
Cumin seeds.    -1/2 tsp
Green chillies.  -2

Instructions:-

1). Remove the outer skin of vegetables and chop them into 2 inch lengthy pieces and wash well in water and keep aside.

2). Grind grated coconut along with cumin seeds (jeera) and 2 green chillies to a coarse paste without adding water. Keep aside the coarsely ground coconut cumin green chilly paste.

Method:-

1). In a wide bottom pan add choped vegetables (chopped yam pieces, chopped raw banana pieces, chopped potato pieces, chopped carrot pieces, chopped drumstick pieces), 2 half slit green chillies and 1/4 cup of water. Mix well and boil on low flame and cook the vegetables.

2). Add turmeric powder and red chilly powder into the pan and mix with the cooked vegetables.

3). Add curd and required salt into the pan and mix well.

4). Add coarsely ground coconut cumin green chilly paste into the pan and mix well on low flame till the coarsely ground coconut paste mix with the cooked vegetables. When the water evaporates and the curry becomes thick switch off the flame.

5). Add few fresh curry leaves and 1tsp coconut oil over the curry and mix well.

Very tasty Avial / Mixed Veg Curry using Curd is ready to serve with rice.

Thayir Sadam / Curd Rice.

Thayir sadam / Thair sadam / Curd rice is a very tasty and easy to prepare south Indian healthy rice dish.

The following ingredients are needed to prepare Thayir Sadam / Curd Rice.

Ingredients:-

Raw rice.          -1 cup
Curd.                 -6 tbsp
Milk.                 -1 cup +1/2 cup
Water.                -3 cup
Green chillies.   -2 chopped
Ginger chopped.-1&1/2 tsp
Asafoetida.        -1/2 tsp
Urad dal.            -1tsp
Mustard seeds.   -1tsp
Dry red chillies. -4
Curry leaves.     -1sprig
Coriander leaves.-few chopped
Grated Carrot.    -1tbsp
Salt                     -to taste
Unsalted butter. -1tsp +2 tbsp
Gingelly oil.      -1tbsp

Instructions:-

1). Wash and soak 1 cup raw rice. Pressure cook raw rice adding 1 cup of milk, 3 cups of water and 1tsp unsalted butter for 6 whistles and switch off the flame. After 15 minutes open the cooker and mix the cooked rice milk mixture using a ladle.

2). Chop green chillies into thin round pieces. Finely chop ginger. Finely chop few coriander leaves.Chop curry leaves into pieces. Keep aside.

Method:-

1). Transfer the cooked rice milk mixture to a large pan. Add thinly chopped green chillies, finely chopped ginger, asafoetida (hing powder) and required salt into the cooked rice mixture and mix well without lumps. Add 2 tbsp unsalted butter into the pan. Mix well and mash the cooked rice. Add finely chopped few coriander leaves and mix well.

2). Heat 1tbsp gingelly oil in a small pan for seasoning. Splutter mustard seeds. Add urad dal and saute well till dal turns golden brown. Add dry red chillies and fry in oil for 5 seconds. Add chopped curry leaves and fry in oil for a second and switch off the flame. Pour the above seasoning to the cooked rice and mix well.

3). Once cooled add curd into the cooked rice and mix the rice curd mixture without lumps. Add grated carrot and mix the curd rice with a ladle.

4). Curd rice will turn thick once it cools. Add 1/2 cup of milk into the thick curd rice and mix well just before serving. Transfer the thayir sadam / curd rice to a serving plate and serve with a spoon.

Very tasty and healthy Thayir Sadam / Curd Rice is ready to serve.

Papaya Pachadi

 

Papaya pachadi is a very tasty and easy to prepare curry made with raw papaya cooked in ground coconut mustard curd paste goes well with rice.

The following ingredients are needed to prepare Papaya Pachadi.

Ingredients:-

Raw Papaya.   -1 medium size
Green chillies. -2
Water.              -as required
Curd.               -1/4 cup
Salt.                 -to taste

For grinding Coconut Mustard Curd Paste:-

Grated coconut. -1/2 of a coconut.
Green chillies.   -2
Mustard seeds.  -1/2 tsp
Curd.                 -1/2 cup

For Seasoning:-

Mustard seeds.-1/2 tsp
Dry red chilly. -1
Curry leaves.   -few
Coconut oil.    -1tsp

Instructions:-

1). Peel and remove the green outer skin of raw papaya. Wash papaya and cut it into 2 halves lengthwise and remove the seeds.Then chop the raw papaya into small square pieces and keep aside.

2). Half slit green chillies and keep aside.

3). Grind grated coconut along with 2 slit green chillies, 1/2 tsp mustard seeds and 1/2 cup of curd to a thick and smooth paste. Keep aside the ground coconut curd paste.

Method:-

1). In a wide bottom pan add chopped raw papaya pieces, 2 half slit green chillies, required salt and 1 cup of water. Cover and cook raw papaya pieces on low flame till soft.

2). Add ground coconut mustard curd paste into the pan and mix with the cooked papaya pieces.

3). Add 1/4 cup curd into the pan and mix well. When boiling bubbles starts to appear switch off the flame.

4). Heat 1tsp coconut oil in a small pan for seasoning and splutter 1/2 tsp mustard seeds. Add dry red chilly pieces into the pan and fry in oil. Add curry leaves and saute in oil and switch off the flame. Pour the seasoning into the papaya pachadi and mix well. Transfer the Papaya Pachadi to a serving bowl.

Very tasty Raw Papaya Pachadi is ready to serve with rice.

JAMBUL / Konkani Sweet Semolina Balls

Jambul / Jambool is a sugar coated sweet semolina balls and easy to prepare traditional Kerala GSB Konkani sweet snack. Jambul is made using semolina, sugar and milk and usually prepared during GSB festivals like Sreekrishna Janmashtami. Jambul / Sweet Semolina Balls recipe is given below with photos.

The following ingredients are needed to prepare Jambul / Sweet Semolina Balls.

Ingredients:-

Semolina.-1 cup (rava)
Sugar.      -1/4 cup + 3/4 cup
Milk.        -1 cup
Water.       -1 cup
Oil.            -for deep frying
Cardamom powder. -1/2 tsp

Instructions:-

In a wide bottom pan boil 1 cup milk and 1 cup of water. Add 1/4 cup sugar into the boiling milk and stir well on medium flame. Add 1cup semolina (rava) into the pan and mix with the milk sugar mixture.Keep stirring the mixture continuously till semolina is cooked and the mixture becomes too thick. Switch off the flame and keep aside the semolina mixture to cool.Once little cooled mash the thick semolina mixture and make small oval shaped (jambul shaped) semolina balls with hands and keep them on a plate.

Method:-

1). Deep fry the oval shaped semolina balls in hot oil till golden colour and transfer them to a tissue paper on a plate to absorb excess oil.

2). In a thick bottom pan add 3/4 cup sugar and 1/4 cup of water and boil on medium flame. When sugar starts to melt stir it well on low flame till you get a one thread consistency sugar syrup. Remove the pan from flame and add 1/2 tsp cardamom powder and fried semolina balls into the sugar syrup. Quickly toss them to coat the sugar syrup evenly on all fried semolina balls. When it gets cooled sugar syrup will crystallize on Jambul /fried semolina balls. Transfer the sugar coated jambul to a plate or to a bowl.

 

 

 Sugar coated  Konkani Sweet Snack Jambul is ready to serve.

 

 

Keerai Vadai / Spinach Vada

 Keerai vadai / Keera vada / Spinach vada is a deep fried crunchy and healthy teatime snack made using green spinach, whole white urad dal, green chilly, ginger, cumin seeds and black pepper. Keerai Vada / Spinach Vada recipe is given below with step by step photos.

The following ingredients are needed to prepare Keerai Vadai / Spinach Vada.

Ingredients:-

Spinach/ Keerai. -a small bunch

 Urad dal.           -250 gm
Green chilly       -3/4 tsp chopped
Ginger chopped.-3/4 tsp
Cumin seeds.     -1/2 tsp
Black pepper.     -1/2 tsp
Asafoetida.         -1/4 tsp
Curry leaves.      -1spring
Coriander leaves.-few
Salt.                     -to taste
Oil.                      -for deep frying

Instructions -

1). Wash and clean spinach 2 to 3 times in water. Put the washed spinach in a colander to drain water completely and finely chop spinach.Wash and chop green chillies into thin round pieces. Peel, wash and finely chop ginger. Finely chop few coriander leaves and curry leaves.Keep all the above ingredients on a plate.

2). Smash cumin seeds and black pepper using mortal and pestle. Keep aside mashed cumin seed black pepper mixture.

Method:-

1). Wash and soak whole white urad dal in water for 2 and 1/2 hours. Drain and remove the soaked water completely from soaked urad dal. Add the drained urad dal in a mixer grinder and grind it 2 to 3 rounds without adding water and make a dry and coarse consistency batter.Transfer the ground urad dal batter to a bowl. Add thinly chopped green chillies, finely chopped ginger, mashed cumin black pepper mixture, asafoetida, finely chopped coriander leaves, finely chopped curry leaves and finely chopped spinach into the bowl and mix well with the ground urad dal batter using your hand.

2). Wet your hand in water and take a small portion of the batter mixture and make it a round shape and keep it on a greased plastic sheet. Slightly press it to make flat vada shape and put a hole in the middle. Make flat vada shape with hole using the remaining batter mixture and keep them on a plate.
Heat oil in a deep frying kadai.Once the oil is hot drop the flat vadas one by one in hot oil and deep fry them in batches till crispy and golden brown. Remove the crispy vadas from hot oil using slotttted spoon and transfer to a bowl.

3). Deep fry the remaining keera vadas /spinach vadas in hot oil and transfer to a plate.

Crispy, crunchy, tasty and healthy Keerai Vadai / Keera Vada /Spinach Vada is ready to serve with a cup of hot tea or coffee.

Motichur Laddu With Chana Dal And Without Boondi

 Motichur laddu / Motichur ladoo is a homemade soft and sweet ladoo made with chana dal and sugar without making boondi and without adding food colour. Motichur Laddu With Chana dal and Without Boondi recipe is given below with step by step photos.

The following ingredients are needed to prepare Motichur Laddu With Chana dal And Without Boondi.

Ingredients:-

Chana dal.              -1 cup
Sugar.                     -1 cup
Water.                     -1/2 cup
Cashew nut pieces. -2 tbsp
Ghee.                      -2 tbsp
Oil.                         -for deep frying

Instructions:-

1). Wash and soak chana dal (bengal gram dal) in sufficient water for 4 hours. Drain and add the soaked chana dal in a mixer grinder.

2). Grind the soaked chana dal to a thick and coarse paste in batches.

Method:-

1). Heat oil in a deep frying kadai. Once the oil is hot take a lemon size portion of the coarsely ground chana dal paste in your hand and drop it into hot oil.Stir them in hot oil occasionally with a slotted spoon and deep fry till golden brown on medium flame.Fry the chana dal vadas in hot oil in small batches.

2). Remove the fried chana dal vadas from hot oil and transfer to a tissue paper to absorb excess oil. 

3). Break the fried chana dal vadas into small pieces and put them in mixer grinder.

4). Coarsely pulse the fried chana dal vada pieces in mixer grinder in batches.

5). Transfer the coarsely pulsed chana dal vada mixture to a bowl.

6). Heat 2 tbsp ghee in a non stick pan and fry cashew nut pieces in ghee till golden brown and keep them on a plate. Add coarsely pulsed fried vada mixture into the pan.Stir the vada mixture and roast in ghee on medium flame for 3 minutes. Switch off the flame.

7). Heat a non stick pan and add 1 cup sugar and 1/2 cup of water and boil on medium flame.Stir the sugar mixture continuousely and make a one string consistency sugar syrup.

8). Add cardamom powder into the sugar syrup and mix well. Lower the flame and add ghee roasted fried vada mixture and ghee fried cashew nut pieces into the pan and stir well till the mixture becomes thick. Switch off the flame.

 

9). Transfer the laddu mixture to a bowl and keep aside for 5 minutes to cool.

10). Apply little ghee on your hand and take a small portion of the warm laddu mixture and starts to bind small round shape motichur laddu. Make motichur laddu with the remaining laddu mixture and transfer to a bowl.

Very tasty soft and sweet Motichur Laddu With Chana Dal And Without Boondi is ready to serve.