Chattipathil This is a muslim community preparation.I do it with vegitables. in the place of vegitable non veg may be used. Maida 300 gm milk 1 glass if egg used family can use egg 10 coriander leave karam masala coconut oil vegitables tomato, peans,califlower,green peas,potato,carrot,beetroot[any two orthree] turmaric powder chilli powder 1 tsp big onion 4 green chilli 10[according to your taste] ginger garlic 10 salt cook the vegitables with coriander powder,chilli powder,turmaric powder,salt. in a kadai pore coconut oil add onion,green chilli,ginger,garlic and saute.add the vegitables,karam masala green coriander mix well.remove from fire. In Maitha,salt add water and make poori dough. make small size poori [pathals]and put in hot thava just cook one minute both sides. Beat milk and egg forthy.[If not like egg avoid egg] Put a cooker in the fire ,pore one table spoon ghee and spead it in the bottom of the cooker. Dip the patthal in the milk egg mixer and arrange the pathal one layer and spread the masala on the top of the pathal,then masala.Like this way spead all pathal and masala and cover the cooker. cook very low fire for 25 minutes without weight.
good rasam This easy rasam is my mums recipe.Whenever urgent samayal needed mum do this rasam and paapadam,paruppu or thenkai chammanthi or any mezhukkupuratti.Good compination.We children call it mottai rasam. tamarind one lemon size[extract juice] coriander seeds 2 tsp tuvar dhal 2 tsp red chilli 6 [you can reduce chilli and add 1/2 spoon chilli powder] asafoetida mustard seeds 1tsp jeera 1 tsp turmaric powder jaggary nellikkai size oil or ghee,salt,curry leave green coriander. In a kadai pore 2 tsp oil or ghee when hot add first mustard seeds when crack add tuvar dhal, then red chilli,asafoetida,jeera,coriander seeds,turmaric powder add tamarind juice and jaggary.boil well till raw smell disappears.Add required water mix well and bring to boil.Remove from fire add curry leave and coriander leave.Enjoy with rice.
cheera masiyal[keerai masiyal] This is also my mum's recipe. Araikeerai wash and remove long and hard stems.tender stems may be used. cut into pieces 2 cup kakka chunnambu[ordinary chunnambu used for vettilai murukkal] salt turmaric powder coconut oil 2 tbs coconut pieces 2 tbs red chilli pieces 3 mustard seed 1tsp asafoetida Kuzhambu vadaam[if available] Boil 1/2 cup water add turmaric powder, chunnambu add keeerai.cook well.add salt and mash it with keerai maththu.when well mashed bring it boil. remove from fire. pore oil in a small kadai add coconut pieces.fry goldern brown add with keerai fry the kuzhambu vadam and add with the keerai masiyal. temper with mustard seeds,red chilli,asafoetida add it with keerai masiyal. variation;araikeerai is not available in the market in kerala, only it is available from the kitchen garden. baby thandu keerai available or thanu keerai available from the market.do the masiyal as detailed above.in the last add satham vaditha kanji, or rice flour water and boil before removing from heat. In the after noon my mum makes errichcha curry with rasa mundi and balance keeraimasiyal.{boil the rasamundi and keerai masiyal together reduced the waterery consisitancy into kootu consisitancy.This erricha curry is very tasty with more satham. If more quantitiy of koottan balance came my mum used to make more [butter milk]satham in a big vessal and we children sit in front of her inhalf round showing our palm to her.She gives one orundai more satham.we make well in the centre.she pores the kuzhambu into the well then we eat the satham.The satham made with my mum's hand, there is no other item equal for the mum's satham in the world.
ventha saar tamarind lemon size extract juice red chilli 10 or you can cut chilli 5 and 1/2 spoon chilli powder] jaggary 1 nellikkai size asafoetida turmaric powder salt gingly oil 2 tbs rice flour 2 tsp tempering mustard seeds bengal gram 2 tsp urd dhal 1 tsp fenugreek 1/2 tsp curry leave Take kadai pore gingly oil.When hot add mustard seeds when cracked add bengal gram,urud dhall,fenugreek and asafoetida,red chilli piece.Fry golden red colour add turmaric powder saute.Pore tamarind water salt jaggary and boil till the considentsy reduced to half.The chilli pieces cooked obsorbing tamarind . now mix the rice flour with some water add with ventha saar add more water required quantitiy for kuzhambu.Bring to boil add curry leave variation:sambar powder may be used in the place of chilli powder.
puliyitta keerai Puliyitta keerai is my mum's simple recipe.It is side dish with milakootal.Can be had with rice also. Keerai any type cut small pieces. with tender stems.remove hard stems. 4 cup green chilli split 2 to 3 [according to your taste] tamarind juice one big nellikkai size extract juice jaggary small nellikkai size turmaric powder asafoetida tempering mustard seeds 1tsp fenugreek 1/2 tsp red chilli 2,3 pieces curry leave Take a vessal pore one cup water and add turmaric powder,jaggary,keerai,green chilli.Boil and cook well the keerai now add tamarind juice and jaggary,salt and cook well.temper with mustard seeds, fenugreek, red chilli and curry leave.
pongala kozhukkatai All keralite knows attrukkal pongalai.This is ladies sabarimlai it was told.This kozhukkattai used to make in the pongala. raw rice 2cups any plantain fruits 4 green gram 1/2[roasted and make rava ] jaggary 3/4 cup[grated] coconut grated 1/4 cup cardumum powder ghee 2 tbs coconut leave centre kuchi 4 salt Take a vessal rice flour,pinch salt,jaggary,cardumum powder ghee,plantain fruits,coconut grated,gram rava and mix well and make a dough with your hand pressure.Make long pidi kozhukkatai with the dough and arrange the kozhukkattai into the thennam kuchi. Now cook it in the boiling water or steam cook.When cooked pull one end of the thennam kuchi the cooked kozhukkattai come up like malai.
keerai morucurry any keerai clean and cook in small quantity of water.2 cup coconut grated 1 cup green chilli 4 jeera 1tsp curd[make it butter milk] or butter milk 2 cup salt jaggary turmaric powder mudstard seeds 1tsp fenugreek seeds 1/2 tsp red chilli 3 or 4 pieces curry leave grind the green chilli,jeera,grated coconut.Add in the same mixy keerai ,turmaric powder and run two or three round.Mix it with butter milk and add salt,jaggary and keep it in the fire. Mix well when the morucurry become forthy and become to boil remove from the fire.Temper with mustard seeds,fenugreek seeds,red chilli pieces,curry leave.
maracheeni vadai[topioca] kappa vadai maracheeni grated 2 cup[kappa] onion small cut 1/2 cup vegitables available [but not juicey] i.e green papaya green peas long beans beans carrot beatroot any two or three small cut pieces 2 cup basin flour 1 cup or more for binding green chilli paste or chilli powder drumstick leaves or chekurmani leaves 1/4 cup curry leave salt,turmaric powder oil to fry Pat dry the vegitables and remove the water content from the maracheeni grated.More water the vadai will not be cripcy. add onion,vegitables,leaves,chilli paste or red chilli powder,salt, turmaric powder and basin flour.Mix well.you can add more basin till the mixer binded so as to make vadai.Heat oil in the kadai and make vadai. fry the vadais in golden brown. enjoy with tomato sauce or chatiney.
kappa aval Take the kappa and remove the outer skin. hold the kappa in your left hand and with the right hand cut the kappa into aval size small thin pieces.remove the centre stem. 3 cup coconut grated 1 cup jaggary syrup 3/4 cup or sugar cardumum powder Take a vessal pore 5 cup water when boil add kappa pieces and 3/4 cook and drain the water keep aside.If you want to use jaggary syrup boil it when it become forthy add the kappa pieces and stir well when the water evaparated the kappa become dry add the coconut grated and cardumum powder.enjoy. If you want to use sugar add sugar and coconut grated and reduce the water stiring on fire for some time last add cadamum powder.
Kadala curry KADALA CURRY Ingredients: ! cup of black channa ( small sized channa preferable) - soaked overnight. salt to taste, oil as required Roast and grind to a paste : 2 cups grated coconut 6-7 small onions 1 tsp jeera or cumin seeds 1 tsp red chilli powder 2 tsps coriander powder Temper with 3-4 chopped small onions and curry leaves Method: Cook channa in a pressure cooker with enough salt and water till tender or till three whistles. when cool, open and keep aside. Heat a little oil in a kadaai and saute small onions, when they are transparent add coconut and slowly stir till it gets light brown in colour. Add the red chilli powder and the coriander powder and mix well. When it is cool grind to a smooth paste . Mix cooked channa, ground coconut paste and enough water to make a consistency as per your taste. When it starts boiling simmer for a few minutes. Heat oil in a pan, add the chopped onions and curry leaves and fry till golden. Pour over the curry. You can have this curry with Puttu, Dosa, Chappathi and Poori. Adjust the consistency accordingly.