Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It s an inevitable part Kerala Sadhya and tickles all your taste buds. 

Ingredients

• Finely chopped ginger : 100 Gms
• Tamarind: 50 gms
• Jaggery: small piece
• Small Onions: 6 ( very finely chopped)
• Green Chillies : 6- 7 ( Very finely chopped)
• Turmeric Powder : 1/2 Tsp
• Red Chilli Powder : 1 Tsp
• Mustard Seeds
• Curry Leaves
• Coconut Oil
• Water : 300 ml
• Salt

Method

1. Soak the tamarind in 300 ml water and squeeze out all the juice and discard the pulp
2. Boil this tamarind water and add the jaggery piece and boil further allowing the jaggery to melt. Keep this water ready
3. Heat coconut oil and splutter mustard seeds and curry leaves and saute the small onions and green chillies until brown
4. Add the chopped ginger and fry until brown
5. Add turmeric powder and red chilli powder and saute a minute and off flame
6. Now allow the tamarind water to boil once again and add the ginger mixture and salt and boil further for 2 mins and allow to cool
7. Store in glass jars and store refrigerated for weeks.

Happy Cooking

Shabana

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Pineapple Pulissery 

A traditional side dish from Kerala prepared with pineapples and Buttermilk which goes very well with rice. A great combo for your kerala rice and a must have if you are arranging a vegetarian treat. A sweet and spicy curry to make your normal rice special.

Ingredients

• Pineapple chunks: 300 gms (fresh or canned)
• Green chillies: 2
• Sour yogurt/ buttermilk: 170 gm pack ( if using thin version then about 400 ml)
• Turmeric powder : 1/4-1/2 tsp
• Salt
• Water
• Curry leaves
• Mustard seeds: 1/2 tsp
• Red whole chilly: 2

Method

1. Cook the pineapple chunks along with the green chillies, salt, turmeric and very little water.

2. While it is cooking whisk or blend the thick yogurt with one and a half cup of water and make it smooth. If using thinner curd then add about half to one cup of water and mix well

3. Once pineapples are cooked reduce the flame and add the beaten yogurt and mix well until the flavor of pineapples and turmeric powder mixes well with the yogurt. Add salt to taste. Do not bring to boil.

4. Once hot switch off flame

5. For the tempering add 2 tsp oil to a pan and splutter the mustard seeds, red chillies and curry leaves.

6. Add the tempering to the pineapple pulissery and it is ready to serve.This is a fantastic curry for rice.

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Happy cooking! 

Shabana

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Moong dal payasam

Moong dal payasam / Parippu payasam is a South Indian kheer which is made from moong dal ( Pasi parippu or Cherupayar) and jaggery and coconut milk which gives an authentic touch to the payasam. This dessert is an integral part of every festival in Kerala.

Ingredients

• Moong dal / Cherupayar : 1 cup / 225 gms
• Water : 2-3 cups
• Jaggery : 250 gms (grated or dissolved in a cup of boiling water)
• Coconut milk from first extract : 1 cup
• Coconut milk from second extract : 1 cup (This can be taken from 1 cup shredded coconut or even by mixing coconut milk powder in Luke warm water simply by following packet instructions)
• Cardamom powder : 1tsp
• Raisins and cashew nuts
• Ghee clarified butter : 1-2 tbsp.

Method

1. Dry roast the dal for 5-6 mins on medium flame.
2. After the dal has cooled to room temperature wash it thoroughly and add to a pressure cooker with 2-3 cups of water and cook for 3-4 whistles until the water is absorbed and dal is very well cooked and soft.
3. Now add the grated jaggery or the jaggery dissolved in water(strain the mixture) and mix well and allow to boil and incorporate well with the dal
4. Add coconut milk from second extract and allow to boil again. Boil for 4-5 minutes
5. Add the first extract of coconut milk and mix well in medium flame . Do not over boil after adding the first extract.
6. Add cardamom powder and mix well and put off the flame.
7. Heat ghee and roast the cashews and raisins till light brown and add to hot payasam

Serve hot or cold.

Happy Cooking!!
Shabana

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Kappa Kuzhachathu

Kappa Kuzhachathu is a very traditional Tapioca dish of Kerala . It is steam cooked tapioca mixed with a spicy coconut paste and can be served as a healthy and filling meal during anytime of the day. Try this and savour the tradition of God's own country !

Ingredients 

1 Cup = 225 gms

Serves : 5

• Tapioca/ Kappa: 1 Kg ( Cut into pieces)
• Turmeric powder: 1 Tsp
• Salt to taste
• Coconut freshly grated: 1 Cup
• Green Chillies: 5-6 ( or as per taste)
• Cumin Seeds: 1 Tsp
• Small onion ( Shallots) : 5-6
• Garlic Cloves: 2 - 3 
• Curry Leave: 1-2 Sprigs

Method

1. Cook the tapioca in pressure cooker for about 3-4 whistles by adding half a teaspoon of turmeric and a teaspoon of salt. Once cooked drain off excess water and put in back into the pressure cooker.
2. Meanwhile make a very coarse paste of the coconut, cumin seeds, shallots, garlic, 1/2 teaspoon of turmeric, little salt and some curry leaves.
3. Add this coconut mix to the cooked and drained tapioca and mix well by mashing the tapioca too. Add required salt after checking.
4. Serve hot as breakfast, lunch, dinner or even as a snack!! 

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Enjoy Nostalgic Cooking!!

Shabana

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Avial

Avial is a famous south Indian dish which is a mix of veggies and coconut . Its a must have if you are organising a sadhya , which is a vegetarian meal served for auspicious occasions. It goes very well with rice and rotis. Its easy to make and packed with nutrients.
Here is how  you can experience its taste for yourself!

Ingredients

• Carrot : 2 nos
• Green Beans (French Beans) : 150 gms
• Elephant yam : 100 gms
• Raw plantain : 2 small
• Chilli powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Salt to taste
• Coconut : 100 gms freshly grated
• Green chillies : 4
• Coconut oil : 2 tbspn
• Curry leaves : 2 sprigs

Method

1. Cut all the vegetables length wise in almost equal size and cook with the salt , turmeric , red chilli powder and very little water until the veggies go soft but not to mashing consistency
2. Very coarsely pulse the coconut and green chillies and add this to the cooked veggies and mix well making sure not to overdo or mash the veggies
3. Add the curry leaves and coconut oil and give a last stir

Serve with rice and enjoy the traditional taste of south India!

Happy cooking !

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Pineapple pachadi

Pineapple pachadi is a traditional Kerala side dish which forms an integral part of the Onam sadhya.This dish is a must have in traditional Hindu wedding feasts.

Ingredients

• Pineapple : Fresh or canned 300 gms( drained weight) cubed
• Green chilli : 2-3
• Turmeric : 1/2 tsp
• Coconut grated : 1/4 cup
• Cumin seeds : 1/2 tsp
• Mustard seeds powder : 1/4 tsp
• Curd : 1/2 cup
• Sugar : 1tsp or jaggery equivalent to size of a gooseberry.
• OIL : 2 tsp
• Mustard seeds : 1 tsp
• Red whole chilli : 2 nos
• Curry leaves : 1 sprig
• Salt to taste

Method

1. Cook the pineapple cubes with the turmeric and green chilli adding very little water and salt
2. While pineapple is cooking grind the coconut and cumin seeds to a fine paste by adding very little water
3. Once the pineapples are soft add the coconut paste and cook well for another 5 mins
4. Mix in the mustard powder and jaggery and cook for a minute
5. Once the pineapple mix is very well cooled add the beaten curd and give a good mix. Do not boil after the curd is added. Just give a mix and switch off flame.
6. Prepare the tempering by heating oil and spluttering the mustard seeds and red chilli. Off the flame and add curry leaves to the oil and add the tempering to the pineapple mix.

Pineapple pachadi is ready!

Happy cooking !!
Shabana

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