Taste Of Kerala
1)Sambar
Ingredients
Sambar nuts - 1 cup
Sliced cucumber - 1 tbsp
Sliced plantain - 1 tbsp
Sliced eggplant - 1 tbsp
Pieces of chopped champignons - 1 tbsp
Sliced Chinese Amaranth - 1 tsp
Peeled small onion - 1 cup
Tomatoes cut into large chunks - 1 cup
Pieces of bread - 1 cup
Sliced coriander - 1 cup
Large gooseberry size
Chili powder - 2 tbsp
Coriander powder - 4 tbsp
Berry powder - 1 tbsp
Turmeric powder - 1 tbsp
Fenugreek powder - 1 tbsp
Coriander leaves - 1 cup
Throat pepper
Cumin powder - 1 tbsp
Grated chillies - 4 nos
Mustard - 1 tbsp
Oil, salt, curry leaves, jaggery - as needed
Preparation
Add nuts, sorghum and onion to water and cook in a cooker. Add all the powders to the sour water in which all the pieces have been squeezed and mix well.
Add enough salt and water and cook till tender.When it boils well, add the coriander leaves. Pour oil in a heated saucepan and add grated chilli, mustard and curry leaves.
Delicious sambar ready.
2) Avial
Avial is a Kerala dish that combines all types of vegetables. Hence Kengeman not only in taste but also in quality. Today, there are many people who make avial by adding all the leftover vegetables on the day the fridge is emptied. There is no other curry that tastes so good when cooked.Avial has its own variations in each country. There may be minor differences between the vegetables used and the cooking method. Here is an easy recipe to make delicious avial ..
Ingredients
Coconut- a cup
All vegetables should be chopped lengthwise and not too thin. Such chopped,
Cucumber - half a cup
Chena- foot cup
Champ- quarter cup
Banana- quarter cup
Carrot- quarter cup
drumstick- quarter cup
Pumpkin- quarter cup
Eggplant- quarter cup
(Achinga, beans and plantains can also be added depending on availability.)
Sour cream or sour curd - a quarter cup
Neem- 10 nos
Cumin - 2 pinches
Salt- to taste
Turmeric powder - half a teaspoon
Green chillies - 4 nos
Water- 3 cups
Coconut oil- 4 tablespoons
Preparation
Add 3 cups of water and cook the vegetables.Add salt to it. Cover and cook. Add coconut, 3-4 neem leaves, turmeric powder, cumin and green chillies,
4-5 tablespoons water and grind in a mixer. No need to add too much water.Once the vegetables are cooked, add the mushrooms to it without burning.
Soak the soy sauce in water or add sour curd.Stir well and combine. When ready, add the remaining neem leaves and coconut oil and remove from the heat.
3) Rasam
rasam is a dish that everyone loves. Here's how to make rasam easily ...
ingredients
Tomatoes- 2 nos
Turmeric powder - 1/4 tbsp
Nutmeg powder - three pinches
Salt - to taste
Coriander - 3 tbsp
Cumin - 1 tbsp
Pepper - 1/2 tbsp
Garlic - 7 lbs
Tamarind (as needed)
Coriander leaves
Mustard, chilli and curry leaves (for seasoning)
Preparation
* In a bowl, add two chopped tomatoes, 1/4 tsp turmeric powder, three pinches of nutmeg powder, salt and water to taste and bring to a boil.
* Grind the coriander, cumin and pepper in small portions. Add garlic and crush it.
* Once the tomatoes are well cooked, peel them. Squeeze the sour cream and pour over.
Put the powdered mixture in it.
* After boiling, add coriander leaves and keep in the oven.
* Season with mustard, chilli and curry leaves.
* Very easy and delicious flavor ready.
4) Pachadi
Pachadi is an indispensable ingredient in Onasadya. Two types of greenery can be introduced.Pachadi is one of the important delicacies of Ona Sadya.
The taste of the greens combined with the yoghurt and the delicious apricot is delicious. This dish is very popular with children and those who do not like too much zest.
The white cucumber greens and the colorful beetroot greens are competitive in terms of taste. Both together.These dishes have not only taste but also a lot of health benefits.
Cucumber is very useful in removing dirt from the body and strengthening the bones. Beetroot is a storehouse of many vitamins. Its iron content helps in resisting growth.
Yogurt helps in the digestive process and is also good for bone health as it is rich in calcium. Let's see how to prepare both greens.
* Cucumber Pachadi
Ingredients
Cucumber - one and a half cups
Yogurt - a cup
Shredded coconut - one cup
Green chillies - four
Mustard - half a teaspoon
Cumin - a quarter teaspoon
Curry neem - two stalks
Coconut oil, salt - to taste
To fry
Coconut oil - one tablespoon
Mustard - half a teaspoon
Grated pepper - three
Curry leaves - a stalk
Preparation
Peel a squash, grate it and squeeze the juice. Then add enough salt to the cucumber in a newspaper, add a little water and cook.
To make simmer, you can add chopped coconut, green chillies, mustard, curd, cumin and curry leaves.
• Then in a pan, add coconut oil, mustard seeds, grated chillies and curry leaves and mix well to make delicious cucumber greens.
* Beetroot Pachadi
Ingredients
Beetroot - the big one
Yogurt - a cup
Coconut - a cup
Mustard - half a teaspoon
Green chillies - two
Ginger - small piece
Small cumin - a quarter teaspoon
Curry leaves - a stalk
Salt - to taste
Coconut oil - enough
To fry
Coconut oil - a teaspoon
Mustard - half a teaspoon
Grated pepper - two
Curry leaves - a stalk
Preparation
After slicing the beetroot, add salt and cook in the cooker. Use the boat only as needed. After frying, fry it in a mixer. Should lie with the grains. Be careful not to scratch too much.
Add coconut, green chillies, curry leaves, ginger, mustard and cumin and fry well.
• Then add simmer and boiled beetroot and simmer together.
• Then add yoghurt, stir and heat for 2 minutes. Add a pinch of sugar if needed to adjust the salt and spice.
• Finally pour the coconut oil in a pan to break up the mustard. Heat oil and add mustard seeds, chillies and curry leaves to the prepared greens.
* Use large beets with a nice dark color. Otherwise the taste will be different.
5) Ginger Curry
Here's how to prepare ginger curry for Onam ...
Ingredients
1. Ginger- 250 g
2. Coriander - two tablespoons
3. Mustard - a quarter teaspoon
4. Good oil -a tablespoon
5. Coconut oil - two tablespoons
6. Soybeans - for cooking
7. Jaggery - for cooking
8. Mustard - a quarter teaspoon
9. Fenugreek -a pinch
10. Grated chillies (chopped) - four
11. Green chillies - two
12. Curry leaves-enough
13. Kashmiri Chili Powder - 1 tsp
Preparation
Peel a squash, grate it and chop finely. It should be fried in coconut oil. Do not allow too much dark color.
Once it turns light brown it should be removed from the oil immediately. When the heat changes, grind without adding water.
• Then pour oil in the pan and chop the mustard. Ginger oil can be used for this purpose.
Add grated chillies, green chillies and curry leaves. Turn off the heat and add cashmere chili powder, coriander powder, fenugreek powder and salt.
• Then pour the soaked sourdough into it. It's about the size of an apple. It should boil well. Boil until the green taste of the yeast disappears.
Next, add roasted and powdered ginger. Stir well. Add enough jaggery while simmering.If the sweetness is low enough, reduce the amount of jaggery.
The fire can be extinguished before it is too short.
Remember these things
* More fibrous ginger makes it easier to grind clean
* When the ginger is ripe, remove from the oil when you start to hear the crackling sound. Do not overdo it.
* Try to use old tamarind. It can be add more flavor & color
* After frying the ginger, add the roasted coconut powder to give more flavor
* There are also those who add chopped small onions after breaking the mustard. But ginger curry with onion is less likely to spoil for a long time.
6) Jaggery Stew
Jaggery stew to enhance the taste of Onam
Ingredients
1/4 cup powdered jaggery
4 cups milk
2 tablespoons rice soaked in water overnight
For important resources
1 tbsp ghee
Enough cashews
Raisins as needed
Enough powdered cardamom
Preparation
Step 1:
- Boil the milk In a nonstick pan, add a little water, pour the milk and bring to a boil. Boil the milk well and after two minutes add the soaked rice.
Step 2:
- Add cardamom powder Add cardamom powder and cook till the rice is soft. Then turn off the gas and allow all the ingredients in the pan to cool automatically.
Step 3:
- Add cashews and raisins When the ingredients are cool, add half the amount of cashews and raisins.
Step 4:
- Fry some cashews and raisins in ghee. Heat ghee in another pan, add raisins and cashews and fry for two minutes. Now, in the same pan, add the jaggery and a little water.
Stir well until the jaggery melts.
Step 5:
- Mix all the ingredients well. Turn off the gas again and allow the mixture to cool automatically. When both the ingredients in the bowl are well cooled, mix both and mix well.
Step 6:
- Garnish with dried fruits. Transfer it to a bowl and garnish with dried fruits. Note: Be sure to mix milk and jaggery only after cooling. This helps to prevent the milk from thickening.
Organic jaggery can be used for added flavor.
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