Kerala preparations

Kadachakkai [other name not known] 1 [if any one knows please write]
Kadachakkai is a tree. Coconut size kadachakkai comes in the end of every branch [kadai means end]so the name came.
coconut milk 1 coconut extract 1,2,3 milk
green chilli 2 split
onion [optional] one cut small pieces
turmaric powder
ginger pieces 1 table spoon
musted seeds
curry leave,oil

Take kadai pore oil add mustard seed,when pop add curry leave ,onion saute till transparent then add ginger,green chilli stir well for two mits, after add 3 and two coconut milk when it begins to boil add kadachakkai pieces and cook till tender.Now add salt let it boil for one or two mits., now add first thick coconut milk take care not to boil.Remove from fire.It is very good side dish for rice, chapathi,dhosa,idiappam,Aappsm.

Dear mrs Seeta,

I think kadachakkai is bread fruit.

I made ellu puliyitta kozhambu (kootu type for chapathi). It was very good. Thank you for posting recipes from Kerala, are these Central Travancore recipes? I ask because we also cook Kerala style, but different.

Hope you have recovered fully now.

warm regards
Vidya

Dear Vidya,
The ellu puliyitta curry is my both mum's recipe.I am from Palghat and married at Perumbavoor Ernakulam District.

tsseethalakshmi

Kadachkka 1
coconut 1/2 grated
red chilli 6 [may be decresed accodring to your taste]
fennel seed[perumcheeragam] 1tsp
coriander seed 1tbs
black pepper 1/2 tsp
turmaric
tomato 2 cut into small pieces
oil
tempering
Mustard,onion 1, curry leave
salt

In a Kadai roast red chilli,coriander,perumcheeragam,blackpepper.Grind. Grind coconut.
In a vessal boil water with turmaric add kadachakka pieces,tomato cook well.
Add masala salt mix well and boil.Last add coconut ground and mix well when begins to boil remove from fire.Tember with mustard seed onion, curry leave.
coconut oil tastes better.This may be used as ozhichukoothan if prepare more watery or as Thoducurry if prepared like kootu curry.
Variation:If more sourness required tamarind may be added according to taste.

Kadachakkai 1[cut small pieces]
turmaric
salt
coconut grated 1/2 cup
cumin seeds 1tsp
green chilli 1
tempering
Mustard seeds 1tsp
urud dhal 1 tsp
curry leave

In a kadai temper mustard seed and urud dhal and add cut pieces of kadaichakkai,turmaric and salt enough water and cook well until all water obsorbed.Then add curry leave, coursely ground coconut,green chilli and cumin seeds.stir well for 2 mits.remove from fire.Good side dish.

Another method
In a kadai pore enough water,add turmaric,salt and cook the kadaichakkai pieces.Remove from fire.coursely ground red chilli,onion.Temper mustard seeds curry leave in coconut oil when pop add onion masala saute till raw smell disapeared.Then add cooked kadachakkai pieces and stir until dry and masala coated in the kadachakkai.

Usually chammanthi is ground in raw coconut or oil fried coconut.But this kind of chammanthi the coconut is fried direct in the fire.The type of chammanthi's taste is also different.This is good side dish for delivered women and to drink kanchi when one person is not well.

coconut 1/2 cut in to large piece and show the coconut pieces in direct fire and fry uniformly{chuttu edukkavum]
Red chilli 4 [chuttu edukkavum]
salt
tamarind small marble size
curry leave
asafoetida
Grind all increadians in mixy.

Variation:You can add onion,[chudavum],ginger,curry leave when grinding.

Ladies finger cut small pieces 2 cups
tamarind extract from small lemon size
turmaric powder
salt
oil
seasame seeds 1 tbsp
red chilli 4
raw rice 1 tbs
jaggary 1 small lemon size[optional]
tempering
mustard seeds 1tsp
red chilli 1 cut three pieces
curry leave

Roast sesame seed and powder.keep aside. Roast raw rice.
roast red chilli and powder them keep aside
Now take a vessal pore tamarind water,turmaric powder salt when boil add ladies finger pieces cook until soft add jaggery.Now add chilli rice powder and mix well.Let it boil 1 mts.Last add seasame powder and mix well.Temper with mustard seeds,red chilli and curry leave.Good side dish for rice,chapathi

Vazhuthanagai cut pieces 1/4/kg
Red chilli 4 remove seeds
vinegar 2 tbs
garlic 4 alli
[soak red chilles in vinegar and grind with garlic as paste]
coconut milk first and second and third 1/2 coconut
turmaric powder
oil
salt
brinji leave
fennel seed
clove 2nos
elachi 2nos
cinnaman 1 pieces

Take a Kadai pore oil add all items from brinji leave to cinnaman when pop add red chilli masala saute when raw small disapear pore enough water, turmaric add brinjal pieces cook until brinjal turned soft.Add salt stir well.cook two mits.Add coconut milk stir well remove from fire.Take care not to boil.
This may be prepared as kootu consisitancy for side dish or more watery to use as ozhichukootan.Nice for chappathi too.
Seeds of the chilli is more hot.Remove seeds hotness will reduced.
green chilli may be added reduceing red chilli.

Green black pepper urukai [achar] may be prepared in two method

Green pepper 1 cup [keep the bunches as it is]
lemon 3 cut small pieces
ginger one finger length cut small pieces
green chilli 5 cut small pieces
salt

Wash the pepper bunches and pad dry the water.Add lemon pieces, ginger,green chilli salt.Let it be for one week.Stir daily.This is good for thyir satham,pulav etc.But this achar is not lost long.
store in a sterlised bottle

Another method.
Wash the green pepper bunches and pad dry.Put it in the bottle and pore organioc vinegar and salt and stir well.Keep for one week.
store in a sterlized bottle.
stir daily.This achar will lost long.

Method to prepare white pepper

Pick up ripe red pepper bunches.In the water wash well removeing the red skin and rince three to four time.The white pepper will be left out.Sun dry the pepper and store.

The onam is nearing. In Ona sathya Aviyal is one of the improtant vibhavam.
How the AVIYAL name came?.I remember this story,saw in a old book.
In Thiruvananthapuram there was a raja who was kanjus.Daily in the ootupurai
food was supplied to all the visitors [bhakthas] who came to the temple.One day when the maharaja came to supervise the thaganapura[Kitchen] he saw piles of vegitable waste[skin, middle portion of the some of vegitable seeds etc] gathered in one place.The raja ordered the cook that why did you waste this vegitables.Take all these and cook any curry and distribute.The cook though felt angry he took all the waste and cook & distributed the new curry.The people liked the new curry and asked the name of the new curry.The angry cook told the name is AVIAL.

White pumkin,drumstick,yam,nenthirankai,vellarikkai,snak e gourd,brinjal,mango [cut into 1" long pieces] 6 cups
green chilli 4
coconut grated 1
cumin seeds 1 tsp
curry leave,coconut oil 3 table spoon

green chilli cumin seeds, coconut grind coarsely.
Take a vessel and pore enough water ,salt to cook the vegetable until all water evaporates. Now add the coconut masala and stirr well so as the coconut masala should cover the vegetables.Remove from fire.
Add coconut oil and curry leave.

Variation:Instead of mango ,curd,or tamarind pulp may be added.
oTHER VEGITABLE: carrot, long beans,beans,plaintain,Pappya [raw] may be added.Sambar onion or big onion may be added when grinding.
Green chilli and chilli powder also be used.