Kumbalanga / Winter Melon Pachadi

INGREDIENTS:

• Chopped Winter melon / Kumbalanga- 1 cup
• Grated coconut - ½ cup
• Green chillies - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Water - ¼ cup
• Fenugreek Powder- a pinch
• Curry leaves - A few
• Salt - to taste
• Coconut Oil -1 tsp

PREPARATION METHOD:

• Cook chopped winter melon / kumbalanga and green chilly in water along with salt.
• Grind the coconut and cumin seeds to a fine paste and crush ½ tsp mustard.
• Add this paste and crushed mustard to the cooked winter melon / kumbalanga and allow to boil.
• When it starts boil,turn off the stove and allow to cool.
• Add curd to the mixture and stir well.
• Heat oil in a pan.
• Add mustrard seeds and red chillies into it, allow to splutter.
• Pour the seasoning over the pachadi and add Curry leaves.
• Sprinkle fenugreek powder, add curry leaves and mix well.

Recommended Combination: Serve with Rice.

Pineapple Pachadi

It is  a tasty sweet and tangy Pachadi.

INGREDIENTS:

• Pineapple (finely chopped) - 1 cup
• Grated coconut - ½ cup
• Green Chillies (roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 ½ tsp
• Red chilly - 2 nos
• Sliced Shallot - 1 tsp
• Fenugreek Powder- a pinch
• Curry leaves - 1 stem
• Salt to taste
• Coconut Oil -1 tsp 

PREPARATION METHOD:

• Grind the coconut and cumin seeds to a fine paste.
• Crush  ½ tsp mustard seed.
• Cook chopped pineapple and green chilly in water along with salt and turmeric powder.
• When the water almost dries up, add coconut paste and crushed mustard seed into it.
• When it starts boiling, turn off the stove and allow to cool.
• Add curd to it and stir well.
• Heat oil in a Pan.
• Add mustrard seeds and red chillies into it, allow to splutter.
• Add sliced shallot and fry it.
• Pour the seasoning over the pachadi and add curry leaves .
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Naadan Cheera Aviyal

Cheera or Spinach is a leafy vegetable which is a rich source of iron.
It is prepared using cooked Cheera with Coconut paste. We can use Mango or Curd instead of Tamarind syrup for sourness.

INGREDIENTS:

• Chopped Spinach/Chuvanna Cheera(Leaves and Stem) - 2 cup
• Red chilly powder - ½ tsp
• Turmeric powder - ¼ tsp
• Grated Coconut - 3/4 cup
• Shallot -2 nos
• Raw Mango - ¼ of a mango
• Coconut Oil - 1 tsp

PREPARATION METHOD:

• Cook Chopped Spinach in water along with Chilly powder, Turmeric Powder and Salt.
• Grind together Coconut and Shallot to paste.
• When Spinach is cooked well add Mango cuts and cook for few minutes.
• Add Coconut paste into it and cook for 2 minutes.
• Remove from Fire and add Coconut Oil and mix well.

(If you are using curd for sour taste, add it just before removing the dish from the stove - do not boil curd).

Recommended Combination: Serve hot with Rice.

Cabbage Daal Curry

Cabbage Daal curry is a delicious and easy to make dish. Combination of daal and vegetable makes this curry nutritious.

INGREDIENTS:

• Toor daal - 2 tbsp
• Chopped onion - ½ cup 
• Chopped cabbgae - 1 cup
• Green chilly - 2  nos
• Tomato - 1 no
• Turmeric powder -¼ tsp
• Grated coconut -½ cup 
• Garlic -1 nos
• Cumin seed -¼ tsp
• Coconut Oil- 1tbsp
• Curry leaves-a few
• Salt to taste

PREPARATION METHOD:

• Cook toor dal with water, chopped onion, green chilly and turmeric powder in a pressure cooker for 5-6 whistle. 
• Add chopped cabbage and tomato along with salt and let it cook.
• Grind coconut, garlic and cumin seeds to a fine paste.
• Add this paste to the cooked dal and vegetables and let it boil. 
• When it starts boil, turn off the stove and add coconut oil and curry leaves.

Recommended Combination: Serve hot with Rice / Chappathi / Dosa / Poori

Mambazham Pachadi / Mango Pachadi

Ripe Mango can be used to make Mambazha Pachadi.

INGREDIENTS:

• Ripened Mango(Finely chopped) - 1 cup
• Grated coconut - ½ cup
• Green chillies(roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Sliced Shallot - 1 tbsp
• Fenugreek Powder- a pinch
• Water - ¼ cup
• Curry leaves - A few
• Salt - to taste
• Coconut Oil -1 tsp 

PREPARATION METHOD:

• Cook chopped mango and green chilly in water along with salt. 
• Mash the cooked mango with a spoon.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked Mango.
• When it starts boil, turn off the stove and allow to cool.
• Add curd to the mixture and stir well.
• Heat oil in a Pan.
• Add mustrard seeds and red chillies into it, allow to Splutter.
• Add sliced shallot and fry it.
• Pour the seasoning over the pachadi and add curry leaves .
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Asparagus Theeyal

Theeyal is a traditional kerala dish. We can prepare Theeyal using a variety of vegetables including Asparagus.

INGREDIENTS:

• Sliced shallots(Pearl Onion) - 20 nos
• Slit Green Chilly- 4 nos
• Sliced Asparagus- ½ cup
• Grated Coconut- 1½ cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1½ tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - ½ cup
• Curry Leaves - a few
• Salt to taste
• Oil - 2 tsp

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
• Add chilly powder and coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat remaining oil in a pan.
• Add sliced onions, green chilly and saute, till they turn golden brown colour.
• Add sliced Asparagus and saute for another 3 minutes.
• Add turmeric Powder,salt and water,allow to cook.
• Add tamarind juice and allow to boil.
• Add coconut paste and let it to boil till the gravy thickens and oil seperates.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Asparagus  Theeyal can be served with Rice.

Soya Roast

Soya is rich in protein and fiber. This is a dry side dish which is good to go with Chappathi, Appam or Rice.

INGREDIENTS:

• Soya chunks - 1 cup
• Onion - 1 nos
• Ginger and garlic paste - 1 tbsp
• Slit Green chillies - 4 nos
• Coriander powder - 1 tsp
• Red chilly powder - 1 tsp
• Garam Masala Powder - ¼ tsp
• Turmeric powder - ¼ tsp
• Tomato - 1 no
• Pepper Powder - 1 tsp
• Oil - 2 tbsp
• Red Chilly -2 nos
• Mustard seeds -1 tsp
• Salt - As reqd

PREPARATION METHOD:

• Soak soya chunks in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• squeeze the chunks out of water and keep aside.
• Cut each balls into 2 pieces.
• Heat oil in the pan.
• Add Onions, Green Chillies, ginger and garlic paste.
• Fry Onions till it turns transparent.
• Add Tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder, garam masala Powder, salt and sauté .
• Add Soya into it.
• Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
• Add Pepper powder to the curry and mix well.
• Turn off the stove when the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Green Apple Thayiru / Green Apple Pachadi/ Green Apple with Curd

It is a variety pachadi. The distinct sweetness of the green apple along with the sourness of the curd gives it a unique taste.

INGREDIENTS:

• Green Apple - 1
• Finely chopped Onion - ½ cup
• Green Chilly(roundly cut) - 2 nos
• Corriander Powder - ½ tsp
• Chilly Powder - 1 tsp
• Fenugreek Powder - a pinch
• Curd - 1 cup
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Peel the Skin of the Apple and chop it nicely.
• Mix all the ingredients together with curd.

Recommended Combination: Apple Thayiru can be served with Rice / Chappathi.

Carrot Kichedi / Carrot Pachadi

Carrot Kichedi is a simple and delicious dish.

INGREDIENTS:

• Finely Chopped Carrot - ¼ cup
• Green chillies - 4 nos
• Curd - 1 cup
• Turmeric powder - ¼ tsp
• Water 
• Salt - to taste
• Curry leaves - A few
• Mustard seeds - ¼ tsp 
• Red chilly - 2 nos 
• Coconut Oil - 1 tsp 

PREPARATION METHOD:

• Cook Chopped carrot and Green Chilly in water along with salt and turmeric powder .
• When the cooked carrot is cool,add Curd to it and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add Curry leaves and fry it.  
• Pour the seasoning over the Kichedi.  

Recommended Combination: Serve with Rice.

Mathanga Puli Curry / Pumpkin Curry

Matha Puli Curry / Pumpkin Curry is a very simple curry which can be a quick side dish for rice.

INGREDIENTS:

• Diced Pumpkin / Mathanga - 1 cup
• Water - 1 cup
• Turmeric powder - ¼ tsp
• Chilly powder - 1½ Tbsp
• Corriander Powder -2 tbsp
• Asefodia Powder-pinch
• Fenugreek Powder - a pinch
• Tamarind - A gooseberry sized ball
• Coconut Oil - 1 tsp
• Mustard seeds - ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add chilly powder, corriander powder and Saute till raw smell goes.
• Add Pumpkin / Mathanga piece with Turmeric powder and little water, let it cook.
• When Pumpkin is cooked, add Tamarind juice and allow to boil.
• Add Asefodia Powder and mix well.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Mathanga Pulincurry can be served hot with Rice and Curd.

Pavakka Kichadi / Bittergourd Kichadi

Pavakka Kichadi / Bittergourd Kichadi (also called Pachadi) is a side dish served with rice.
Kichadi is prepared using fried vegetable mixed with curd or yogurt.

INGREDIENTS:

• Finely chopped Pavakka / Bitter Gourd - ½ cup 
• Curd - 1 cup 
• Roundly cut Green Chilly -4 nos 
• Curry leaves 
• Salt to taste
• Coconut Oil - for frying 

PREPARATION METHOD:

• Fry the Pavakka / Bittergourd, Green Chilly and Curry leaves till it is brown and crisp. 
• Add Fried items into curd. 
• Add salt and mix it well.

Recommended Combination: Pavakka Kichadi / Bittergourd Kichadi can be served with rice.

Manga Thayiru / Mango with Curd

Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:

• Raw Mango - ½ mango
• Finely chopped Onion - ½ cup
• Green Chilly(roundly cut) - 2 nos
• Corriander Powder - ½ tbsp
• Chilly Powder - 1 tbsp
• Fenugreek Powder - a pinch
• Curd - 1 cup
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Peel the Skin of the Mango and chop it nicely.
• Mix all the ingredients together with curd.

Recommended Combination: Manga Thayir can be served with Rice.

Pavakka Theeyal / Bittergourd Theeyal

Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
This recipe uses Pavakka or Bittergourd as the main ingredient.

INGREDIENTS:

• Sliced shallots(Pearl Onion) - 15 nos
• Slit Green Chilly- 4 nos
• BitterGourd / Pavakka- 1 Medium Size
• Grated Coconut- ½ cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1½ tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - 1/2 cup
• Curry Leaves - a few
• Salt to taste
• Oil - 2 tsp

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
• Add chilly powder and coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Cut Bittergourd / Pavakka into small pieces.
• Heat remaining oil in a pan.
• Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
• Add Pavakka and saute for another 3 minutes.
• Add turmeric Powder,salt and water,allow to cook.
• Add tamarind juice and allow to boil.
• Add coconut paste and let it to boil till the gravy thickens and oil seperates.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Pavakka / Bittergourd Theeyal can be served hot with Rice.

Koon Theeyal / Mushroom Theeyal

Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
Koon Theeyal / Mushroom Theeyal is a variety preparation of this dish with Mushroom as the main ingredient.

INGREDIENTS:

• Sliced shallots(Pearl Onion) - 15 nos
• Slit Green Chilly- 4 nos
• Sliced Mushroom- 1 cup
• Grated Coconut- 1 cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1½ tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - ½ cup
• Curry Leaves - a few
• Salt to taste
• Oil - 2 tsp

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
• Add chilly powder and coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat 1 tsp oil in a pan.
• Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
• Add sliced mushroom and saute again for 2 minutes.
• Add turmeric powder, salt and water and let it cook.
• Add tamarind juice and allow to boil.
• Add coconut paste and let it boil for 3-4 minutes.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination:Koon Theeyal / Mushroom Theeyal can be serve hot with Rice / Chappathi

Parippu

Parippu / Moong Daal Curry is a popular item in the traditional Kerala Sadya.
It goes in combination with Rice, Papadam and Ghee. This dish is very rich in protein and is good for growing children.

INGREDIENTS:

• Split Moong dal/Cherupayar parippu - 1 cup
• Turmeric powder -¼ tsp
• Grated coconut -1 cup
• Garlic -1 nos
• Cumin seed -¼ tsp
• Coconut Oil- 1tbsp
• Curry leaves-a few
• Salt to taste

PREPARATION METHOD:

• Roast Moong Daal till the raw smell goes.
• Cook Moong Dal with Water and turmeric powder in a pressure cooker for 5-6 whistle. 
• Grind Coconut, Garlic and Cumin seeds to a fine paste.
• Add this paste to the cooked Parippu/ Moong dal along with little water and salt.
• Allow to boil. 
• When it starts boil,turn off the stove and add Coconut Oil and Curry leaves.

Recommended Combination: Parippu can be served hot with Pappadam , Ghee and Rice.

Ullipuli / Onion Curry

Ullipuli / Onion Curry is a great side dish which can be served with rice.
The tamarind juice in this gives it a distinct taste.

INGREDIENTS:

• Finely Chopped Onion - 1 nos
• Green Chilly(roundly cut) - 3 nos 
• Finely sliced coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Red Chilly Powder - 2 tsp
• Corriander Powder- 3 tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Coconut Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste
• Water

PREPARATION METHOD:

• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly, sliced coconut and saute well till the Onion turns transparent.
• Add chilly powder, corriander powder and Saute till raw smell goes.
• Add Turmeric powder and little water, let it cook.
• When Onion is cooked, add Tamarind juice and allow to boil.
• Remove from the fire and add curry leaves.
• Sprinkle fenugreek powder and mix well.

Recommended Combination:Ullipuli can be served with Rice / Chappathi

Muringa ila Parippu Curry

Drumstick leaves or Muringaila can be combined with Parippu or Daal to make a simple, rich nutritious curry.

INGREDIENTS:

• Toor Daal - 1 cup
• Drumstick leaves -1 cup
• Turmeric powder -¼ tsp
• Chilly Powder - ½ tsp
• Grated coconut -1 cup
• Garlic -2 nos
• Coconut Oil- 1tbsp
• Curry leaves-a few

PREPARATION METHOD:

• Detach the drumstick leaves from the stem.
• Cook Toor Dal and drumstick leaves with Water, chilly Powder and turmeric powder in a pressure cooker for 2-3 whistle. 
• Grind the coconut and garlic to a fine paste.
• Add this paste to the cooked daal along with little water and salt.
• Allow to boil. 
• When it starts to boil, turn off the stove and add Coconut Oil and Curry leaves

Recommended Combination: Muringaila Parippu can be served hot with Chappathi / Rice / Poori

Beetroot Curry

Beetroot is rich in dietary fiber and has no cholestrol, which makes it a healthy side dish.
Beetroot Curry is a tasty side dish for Chapathi or Naan.

INGREDIENTS:

• Chopped Beetrot -2 medium size
• Diced Onion- 1 no
• Chopped Potato - 1 no
• Diced Tomato - 1 no
• Grated Coconut- ½ cup
• Red Chilly Powder - 1 tsp
• Coriander Powder- 1 tsp
• Turmeric Powder- ¼ tsp
• Fennelseed powder - 1 tsp
• Coconut Oil -1 tbsp
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Cook Chopped Beetroot, Onion and Potato along with Chilly Powder, Coriander Powder, Turmeric Powder, salt and water.
• Grind the coconut into a fine paste.
• Add this paste to the cooked vegetables along with Fennelseed powder and tomato.
• Allow to boil for few minutes. 
• Turn off the stove and add Coconut Oil and Curry leaves.

Recommended Combination: Beetroot curry can be served hot with Chappathi / Rice / Poori / Dosa

Muringayila Curry / Drumstick leaves Curry

Drumstick leaves can be used to prepare a varities of dishes.
One amongst them is a curry (Muringaila Curry), which is very rich in Iron.

INGREDIENTS:

• Drumstick leaves - 2 tbsp
• Grated coconut -½ cup
• Garlic -1 nos
• Red Chilly -2 nos
• Mustard seeds - 1 tsp
• Salt - to taste
• Coconut Oil- 1 tbsp

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Put the leaves in the oil and saute for a minute.
• Grind the coconut and garlic to a fine paste.
• Add this paste to the pan with little water and salt.
• Allow to boil. 
• When it starts to boil, turn off the stove.

Recommended Combination: Muringa ila curry can be served hot with Rice

Pavakka Curry / Bittergourd Curry

Pavakka Curry / Bittergourd Curry is prepared in grinded coconut paste to reduce its bitterness.
This is a thick gravy curry served with Rice.

INGREDIENTS:

• Pavakka / Bittergourd -2 big size
• Sliced Onion - 1 no
• Sliced Green Chilly -3 nos
• Sliced Tomato - 1 no
• Grated Coconut - 1 cup
• Corriander powder – ½ tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves 

PREPARATION METHOD:

• Remove seed from Pavakka and cut it into small pieces.
• Grind the Grated coconut, Chilly Powder,Corriander Powder to a fine paste.
• Cook Pavakka, Onion and Green Chilly along with Turmeric powder and Salt.
• When Pavakka is cooked, add Coconut paste and Tomato.
• Let it boil.
• When it starts boil,turn off the stove and add Coconut Oil and Curry leaves.

Recommended Combination:Pavakka Curry / Bittergourd Curry can be serve hot with Rice / Chappathi