KOOTU CURRY
Ingredients
1/2 cup Bengal gram
1/4 kg pumpkin, snake gourd, long runner beans, yam, cucumber(all together)
1/2 cup inner flesh of drum stick
3/4 cup grated coconut
1/4 tsp turmeric powder
3 green chillies (split into 2)
1/4 cup coconut oil
1 tsp mustard
3 dried red chillies (each sliced into 3)
2 sprigs curry leaves
1 tsp ghee
Method
Cook the Bengal gram with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Parboil the vegetables by steaming. Grind 1/2 cup grated coconut and mix it with turmeric powder and green chillies. Heat oil and season mustard, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and Bengal gram. Saute well. Heat 1 tsp ghee and fry the 1/4 cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
MANGO PACHADY
Ingredients
1/2 cup grated mango
1 cup grated coconut
8 shallots
6 green chillies
1 piece ginger
1 cup curd
1 sprig curry leaves
1/2 tsp mustard
2 tsp black gram
3 dry red chillies
1 tsp oil
Salt to taste
Method
Grind the coconut, ginger, green chillies and shallots together. Mix the curds, grinded mixture, mango and salt to taste. Fry the dry red chillies, mustard, black gram and the curry leaves till crisp. Pour into the curd mixture and stir well.
PAZHAM PRADHAMAN
Ingredients
1 kg ripe bananas
1 kg jaggery
2 nos coconut
50 gms ghee
50 gms cardamom powder
50 gms cashew nuts
50 gms raisins
Method
Cook the ripe bananas well (preferably in a pressure cooker). Remove the black thread-like things from them and beat the bananas in a mixer grinder (please use only ripe bananas). Grate the coconuts and prepare thick coconut milk (1 glass), thin coconut milk (3 glasses) and very thin coconut milk (4 - 5 glasses). Dissolve jaggery in some water and keep it on fire. Cook it for some time and filter the contents to get rid of the
sediments. Heat up a vessel. Put the beaten bananas and the filtered jaggery water into this and cook. Add ghee in between into this. When fully cooked, add the thinner coconut milk and allow it to boil. Wait for the water content to get reduced. Add the thin coconut milk and allow it to boil and get reduced. Mix together the powdered cardamom and the thick coconut milk and pour this into a vessel. Do not allow it to boil. Lower the flame and heat it through. Fry the cashew nuts and raisins in the remaining ghee and add this to the payasam .
OLAN
Ingredients
100 gms ash gourd
100 gms pumpkin
4 nos green chillies (split the edge)
1 tbsp red gram (soaked in the water for about 6 hours)
1/4 cup of the first extract coconut milk
1 cup second extract coconut milk
1 tbsp coconut oil
1 sprig of curry leaves
Salt to taste
Method
Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram in water. Add enough salt and the green chillies. When it is done, add 1 cup of second extract coconut milk and boil. When it thickens well, add 1/4 cup of first extract coconut milk. Bring to a boil and remove from fire. Add coconut oil and the curry leaves and mix well.
PALADA PAYASAM
Ingredients
3 litre milk
250gm parboiled rice (dried red rice)
Water to mix flour
1 tbsp coconut oil
2 tbsp sugar -
Plantain leaf pieces as required
750 gms sugar
25 gms cardamom powder
Method
Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1 tbsp coconut oil and 1/2 tbsp sugar in it. Clean and wipe the plantain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Add Cardamom powder to it. Boil again and remove from fire.
ADA PRADHAMAN
Ingredients
200 gms ada
750 gms jaggery
200 gms ghee
50 gms cardamom
3 coconuts, 10 raisins, 10 cashew nuts
Method
Melt jaggery and keep aside. Boil water and keep the ada in it till it is cooked soft. Strain after 10 minutes and keep aside. Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire. Take two extracts of the coconut milk and add the second extract to the above mixture. Boil this until it becomes thick. Take it off the fire and add the first extract of milk. Fry the cashew and raisins and ghee and garnish the payasam .
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