Sadhya Memories

Published: 29th August 2015 05:20 AM  |   Last Updated: 29th August 2015 05:20 AM   |  A+A-

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..


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