Onam Recipe - Mango Pickle Kerala style

1 4cups green mango lightly pared and diced
2 Salt to taste
3 1/4cup gingely oil
4 1/4tsp mustard powder
5 1/4cup turmeric powder
6 1/2cup chilli powder
7 1tsp asafetida powder
8 1/4tsp fenugreek powder
9 A few curry leaves
10 2cups water,boiled and cooled
Method
1 Toss the diced mango in salt. Set aside for two hours.
2 Heat the gingely oil and fry the nustard, turmeric, chilli, asafetida and fenugreek powders and curry leaves over a moderate flame. Add the water and bring to boil.
3 Remove from fire and cool
4 Stir in the marinated mango .Mix well and bottle

Onam Recipe - Pachady

• 
  
  Cucumber 1 (or 1/4th small white pumkin)



• 
  
  Salt As per taste



• 
  
  Yogurt 1 cup



• 
  
  Mustard seeds 2 tspn



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  Green chilly 1-2



• 
  
  Coconut 1 cup



• 
  
  cooking oil / coconut oil 1 tbsn



• 
  
  Red Chilly 2



• 
  
  Curry leaves 1 sprig
  


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  1. Peel and chop cucumber very fine mix a little salt and keep aside.(If u r using white pumpkin, cook with just enough water and salt) 2. Grind the coconut 1 tspn mustard seeds and green chilly together to get a fine paste. 3. Mix the cucumber yogurt and coconute paste together and adjust taste. 4. Heat oil in a pan and add the remaining mustard seeds and when they crackle add red chilly and fry for a while. Add this to pachady. 5. Garnish with curry leaves and serve.

Onam Recipes - Payar Thoran

• Payar (Long beans) 2 cups (chopped fine)



• Salt As per taste



• Turmeric ¼ tspn



• Green chilly 3-4



• Garlic 3-4 cloves



• Coconut oil 1 tbsn



• Mustard seeds 1 tspn



• Urid dal 1 tspn



• Curry leaves 1 sprig



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  Coconut 1/2 cup shredded
  1. Chop long beans very fine. Mince garlic and Green chilly together.Shred coconut and mix with minced garlic, green chilly and turmeric. 2. Heat oil in a pan and add mustard seeds and urid dal. When mustard seeds crackle, add curry leaves and fry for a few seconds. 3. Add long beans to pan along with 1 cup of water and cook on medium heat. 4. When almost done, add salt, and coconut-mix and mix well and cook till beans is done and water is fully evapourated.

Onam Recipe Avial

This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Serves 10

Ingredients:
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 1 1/2" thick pieces - 1cup
Snake gourd sliced into 1 1/2" length pieces - 1cup
Carrot sliced into into 1 1/2" length pieces - 1/4cup
Long runner-beans sliced into 1 1/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 1 1/2" length pieces - 1no
Turmeric powder
Curd - two table spoon
Small onion - 5 nos
Salt - to taste
Grated coconut - I full coconut
Green chillies - - 5nos
Cumin seeds - 1/2tsp
Curry leaves - - 2sprigs
Coconut oil - 3tbs
Method of Preparation :
Coarsely grind the coconut, green chillies , cumin seeds and onion. Keep it aside.Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and cover it with the other vegetables. When steam comes out, add the coconut paste and curd and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Traditional Kerala Pork Curry Recipe

Ingredients:

* Pork - 500 gm

* Vinegar - 2 desert spoon

* Salt - As required

* Long sliced Onion - 1

* Long sliced Ginger - 1 tsp

* Chilly powder - 1 tsp

* Coriander powder - 1 desert spoon

* Turmeric powder - ½ tsp

* Cinnamon - 2 pieces

* Cardamom - 3

* Cloves - 6

* Garlic - 12

* Oil - 2 desert spoon

Procedure:

Clean pork and cut into small pieces.

In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.When cooked, drain extra water.

Heat oil in a kadai, sauté onion, curry leaves till golden.

Add the cooked pork and sauté well until dry and gets brown.

Serve hot with Bread, Chappathi and Appam.

Traditional Kerala Recipe for Vishu - Kalan

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients: (Serves 10)
1. Yam sliced into small pieces 100gm
2. Small raw banana 1no
3. Green chillies (slit the edge) 3nos
4. Mashed yogurt (without water) 1/2litre
5. Grated coconut 1/2quantity
6. Cumin seeds 1/2tsp
7. Pepper powder 1tsp
8. Water 1cup
9. Turmeric powder 1/4tsp
10. Salt to taste
11. Fried and powdered fenugreek 1/2tsp
12. Ghee 3tsp
13. Dried chilli (split into 2) 2nos
14. Mustard 1tsp
15. Ghee 1tsp
16. Curry leaves 1sprig

Method:

1.Remove the skin of the plantain and slice it into small pieces.
2.Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3.Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

Kerala Avial Recipe for Vishu

Ingredients:1. Elephant yam (Chena) 500 gm
Cucumber (Vellarika) 500 gm
Carrot 100 gm
Raw banana 1
Drumstick 2
Snake gourd (Padavalanga) 50 gm

2. Salt As required

3. Coconut 1 cup
Shallot 4
Green chilly 2
Chilly powder 1 teaspoon
Turmeric powder ½ teaspoon
Cumin powder ¼ teaspoon

4. Curd 2 tablespoon

5. Curry leaves 2 stem

6. Coconut oil 1 tablespoon

Wash all the vegetables and cut into 2 inch long pieces.

Add required water and salt and cook.

Grind ingredients Coconut 1 cup , Shallot 4 , Green chilly 2 , Chilly powder 1 teaspoon , Turmeric powder ½ teaspoon, Cumin powder ¼ teaspoon coarsely.

Add this to the cooked vegetables. When cooked properly add curd and curry leaves and mix well.
Add coconut oil and remove from fire.