MOUTH WATERING KERALA DISHES YOU NEED TO TRY THIS ONAM!

NEY APPAM

Ingredients

1 cup Raw rice
1 ½ cups of Water, to soak rice and to melt jaggery
1 cup Grated jaggery
2 Bananas
½ tsp Cardamom powder
½ tsp Dry ginger powder
Ghee, to cook appams
 

Method

1. Soak rice in water for 3 hours.
2. Mix jaggery with water and heat it up for a few minutes till the jaggery melts. Strain the syrup keep it aside.
3. Drain the water from the rice and grind it with the jaggery syrup to a fine paste. Add water if needed.
4. Add the banana to the rice and jaggery paste and pulse it once or twice till the banana is mixed well with the paste and pour the mixture in a bowl.
5. Check for the consistency. It should be slightly thicker than the dosa batter.
6. Add the cardamom powder and the grated coconut to the batter and mix well.
7. Set the batter aside for at least 2 hours for fermentation.
8. While frying, add the baking soda to the batter and mix well.
9. Heat appam pan, add a tsp of ghee / oil in each hole. Pour a spoon full of the batter in each hole. When cooked on one side, carefully flip to other side, add oil / ghee if required.
10. Cook until both sides are dark brown. It’s ready to be served.

MATHANGA ERISSERY

Ingredients

2 cups Pumpkin, diced
½ cup Green gram
1 ½ tsp Garlic
½ tsp Turmeric powder
¾ cup Grated coconut
1-2 small Green chilies
½ tsp Cumin seeds
Salt to taste
To temper
2 tbsp Oil
1tsp Mustard seeds
1 large Onion, finely chopped
2 Dried red chilies, broken into small pieces
1 sprig Curry leaves

Method
1. Cook green gram in about ¾ cup of water a pressure cooker for about 4-5 whistles.
2. Once the pressure is released, add cubed pumpkin and yamalong with slit green chilies, curry leaves, turmeric powder, Kashmiri red chili powder, about half cup water, and salt.
3. Cook for another two whistles in medium flame.
4. Meanwhile, coarsely grind grated coconut, garlic, and cumin seeds.
5. Once the pressure is released from the pressure cooker, make a well in the middle of the yam-pumpkin mixture.
6. Add the coconut mixture and about a quarter cup of water. Close off the well with the yam-pumpkin mix. Cook for some time to attain a semi-solid consistency.
7. Dry roast about half a cup of grated coconut. Add to the dish and mix well.
8. Then, in coconut oil, add mustard seeds, curry leaves, and dry red chillies. Pour it atop the dish.
9. Serve hot with rice.

 

KALAN KERALA CURRY

Ingredients

½ cup Raw Banana cut into cubes
½ cup Elephant yam cut into cubes
2 cups Yogurt /curd
Water as needed
¾ tsp Turmeric powder
½ tsp Chilli powder
¼ tsp Pepper Powder
Salt as needed
To temper
1 tbsp Coconut oil
1 tsp Mustard Seeds
2 springs Curry Leaves
To Grind:
½ cup Coconut
1 tsp Cumin
2 Green Chilli

 

Method

1. Chop the Yam and Raw Banana in to cubes and keep immersed in water. In a large vessel and bring in water to boil, add the yam, turmeric powder and little salt and start cooking once its half cooked add in the Raw banana and cook till booth the veggies are done. Raw Banana tends to cook fast hence we need to add it to the Yam once its half cooked.
2. Once cooked drain the veggies and set aside.
3. In a blender add in the freshly grated coconut, green chilli and Cumin Seeds, add in little water if required and grind it to a course mixture.
4. Take a pan and add in the cooked vegetable in a low flame.
5. Add in Chilli powder, Turmeric powder, Salt and Pepper powder and the ground coconut mixture and mix everything well. Take care not the break the vegetables.
6. Take Curd in a bowl and whisk well by adding little water.
7. Now pour the beaten curd to the vegetables and mix well check for Salt and once it is about to start bowling switch off the flame.
8. In another pan add in the Ingredients under to temper and then pour it to the Curry.
9. Kalan Curry is ready to serve hot with Rice.

IN CONCLUSION

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