Onam may have come and gone but those who are still hungering for a festive meal can try these recipes. They come straight from the kitchen of Ente Keralam’s chef cum priest, Thirumeni Unnikrishnan Namboodiri
- Yam 100 gm
- Raw Kerala banana100 gm
- Green chilli 20 gm
- Curd .500 Ml
- Curry leaves 2 bunch
- Red chilli (whole) 3 gm
- Coconut (paste) 1 nos
- Mustard seeds 2 gm
- Coconut oil 30 ml
- Pepper powder 15 gm
- Cumin seeds 2 gm
- Turmeric powder 5 gm
- Chilli powder 2 gm
- Asafoetida 3 gm
- Cut yam and raw Kerala banana into dices.
- Cook yam and raw Kerla banana along with green chilli, curry leaves, turmeric powder, chilli powder, peper po der with a small amount of water.
- Beat curd and coconut paste together. Add this to the yam and banana mixture and cook on low flame till the mixture becomes very thick.
- Heat coconut oil and crackle cumin, mustard seeds and whole red chilli along with curry leaves.
- Add this to the thick yam mixture.
- Pineapple 500 gm
- Chilli powder 5 gm
- Turmeric powder 2 gm
- Water 500 ml
- Salt
- Sugar 70 gm
- Coconut (grated) 2 gm
- Mustard seeds 5 gm
- Curd 250 ml
- Cumin seeds 2 gm
- Red chilli (whole) 3
- Curry leaves 1 bunch
- Coconut oil 15 ml
- Cut pineapple into small pieces.
- Boil the pineapple pieces with chilli powder, turmeric powder, green chilli, salt and curry leaves in water.
- Cook till the water evaporateses.
- Make a paste of coconut and half mustard seeds.
- Add this to the cooked pineapple mixture.
- Add curd and sugar.
- In a pan, add coconut oil and crackle the mustard seeds, cumin seeds, whole red chilli and curry leaves.
- Add this tempered mixture to curd and add pineapple mixture..