Kerala preparations

any vegitable ash gaurd, drumstick,snakeguard,ridge guard, pumkin,etc
any one or two cut into cubes 4 cup
turmaric 1tsp
greengram or red gram dall 1cup boiled
coconut grated half coconut
cumin seeds 1tsp
red chilli 2 nos
tempering
mustard seeds 1tsp
urud dall 1 tsp
curry leave
Boil the vegitables with turmaric powder and salt till tender.Grind the coconut red chillies,cuminseeds smooth paste.
Add the coconut masala,smooth dall,in the vegitable mixer and bring it boil.
temper it with mustard seeds and urud dall in coconut oil with curry leave

variation:Masoor dall may be used.
coconut gratedmay reduced and one spoon raw rice may be added while grinding.
red chilli may be replaced.one spoon sambar powder or chilli powder may be added.

soak one cup vanpayaru [thattaparu] over night and cook soft.
[If plantain fell in wind the raw plantain is not fully grown 1/2 grown that kai can be used in this recipe] or raw plantain 2 cut into cubs tamarind pulp 1 cup [small lemon size]
coconut 1/4 cup cut pieces fried in oiluntil brown colour
dry fry seperately
raw rice 2 tbs ] powder coursely
red chilli 4 ]
seasame seeds 2 tbs dry fry and powder
tempering
mustard seeds 1 tsp
red chilli 1 split two three pieces
curry leave,turmaric powder, salt, asafoetida

Take a vessal pore the tamarind water and two more cup water, turmaric add raw plantain pieces and boil till cooked soft.Add salt,asafoetida and add rice red chilli powder,add water for kuzhampu consistancy and boil two minutes.off fire and add seasame powder mix well.Add coconut pieces.
temper with mustard seeds red chilli and curry leave.May add small nellikka size jaggary optional.
will go with rice,dhosa,Idli.If prepared like kootu consistancy may go with chappathi.

Thank you for your well wishes.
Have some complication and stiches in the eye.By the grace of god all ended well.Eye sight regained.Returned to Perumbavoor.Wll share you all I know.

tsseethalakshmi

Thanks for your message to me. I liked today's recipe of vanpayaru ellu puliyitta kozhambu. I have not tasted it before, so will try and get back to you.

I am glad to hear that you have regained sight and now all is well. Maybe you will be interested in the special slokas posted by Mrs Chithra Viswanathan for cure of eye ailments.
Special shlokas for specific purposes

Please do not strain typing till you are fully well and our prayers are with you.

affectionately
Vidya

Very simple to prepare but very tasty too.
Simple arachukalakki
coconut grated 1 cup
curd or buttter milk 2 cup
green chilli 2
tamarind 1/2 nellikkari size[optional] only butter milk may be used
mustard seeds 1 tsp
salt

tempering
asafoetida
mustard seeds 1tsp
red chilli 1 splitte 3 or 4 pieces
curry leave

Grind coconut grated tamarind, salt,mustard seeds and green chilli smooth paste.Mix with curd or butter milk and temper with mustard seeds,asafotida,red chilli and curry leave.
as we arachu [grind] and mix[kalakki] with butter milk.So the name came.Nowadays 1 teaspoon sugar is added[optional]

Variation: with this yam piece may be added
In the place of tamarind we can add raw mango,kuduku mangai [over soft]
uppu mangai,nellikkai,Erumpampuli,star puli during the grinding time. and name the arachukalakki according to the added thing. as chenai arachukalakki etc.[tamarind 1/2 nellikkai size is must for chennai[yam] some times itching sensation in the throat may be found with raw chenai.Tamarind remove that itching sensation.We can use with plain rice as ozhichukootan and side dish with milakootal rice,pulav etc

Dear Seetha,

Nice to see you back in the forum.
Just read about your cataract operation & happy that you sound fine.
Pls do take care & look forward to seeing more of traditional dishes of Kerala.


Love & regards,

Dear Mrs Seeta,

It is nice to see the recipe of arachukalakki. Is there no warming or pathappikkal of moru in this?

warm regards
Vidya

I edited arachukkalakki posting.Tamarind is must for chenai arachukkalakki.
Warming the arachukkalakki will stand whole day.Raw arachukkalakki tastes better and may be kept in refrigirator to use in night meal.
thank you meenuprakash for well wishes.
tsseethalakshmi

Nenthiran kai or ordinay chettikkai[monthan] any plantain chenai,beans,long beans,cukkumber[firm variety]snake guard,egg plant[brinjal] any two or three or any one may be used. cut into cubes 4 cups
whole bengal gram,or split bengal gram,cowpea,mocchai payaru any one 1/2 cup soak over night and boil[optional]
coconut 1/2 coconut grated
cumin seeds 1tsp
green chilli 2 or red chilli
coconut oil 2 tbls
salt
turmeric powder
tempering
mustard seeds
urud dhal
curry leaves

In a vessal pore enough water add turmeric powder and boil.when boiled add vegetables and salt,cook soft.grind coarsely coconut grated,cumin seeds, green chilli or red chilli.Add the cooked payaru and ground masala.Boil well thick consistency.remove from fire.
temper with mustard seeds, urud dhal, curry leave in coconut oil.add one table spoon coconut oil tastes better.[optional]
variation:If you want to reduce the use of coconut remove 1/2 coconut grated add 1 tsp raw rice.Sambar onion [small variety] may also be added when grinding the masala.green chilli masala,red chilli masala gives different taste.

raw plantain,long beans,potato,yam,brinjal any one vegitable pieces 4 cub
sambar onion 8 or bellary [savala] onion 1
red chilli 2
turmaric,salt
mustard seeds 1 tsp
coconut oil 2tbls

Take vessal pore enough water add turmaric bring it to boil.Add vegitable pieces ,salt,cook until tender.remove the vegitable pieces from water.
Take a kadai pore coconut oil when heat add mustard seeds when pop add chilli onion masala saute two mits.now add cooked vegitable and mix well and saute till the oil and onion masala coated with the vegitable and all the water evoparated. Enjoy with rice and chapathi etc.,
coursly ground the onion and red chilli.