Sadhya Memories

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

Kalan  

INGREDIENTS  

•    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

Method

•     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.

Pachadi  

INGREDIENTS  

•     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

Method

•     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..