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

Vazhuthananga Thoran / Brinjal Thoran

Vazhuthananga Thoran / Brinjal Thoran is a dry side dish served with rice.
Its a very simple yet tasty recipe.

INGREDIENTS:

• Diced vazhuthananga / Brinjal - 6 nos
• Chopped Onion - ½ cup
• Grated coconut - ½ cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Oil - as needed
• Curry leaves - few

PREPARATION METHOD:

• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add chopped onion and saute till translucent.
• Add brinjal/ vazhuthananga with turmeric powder, chilly powder and salt.
• Cover the pan with a lid.
• Slow down the flame and cook it for 10 mins. 
• Add grated coconut and curry leaves and mix well.

Recommended Combination:Vazhuthananga thoran / Brinjal Thoran can be serve hot with Rice.

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

Naranga Achar / Lemon Pickle

Lemon Pickle is a popular variety of pickle across India.
The sour taste gives this pickle its distinctness.
Lemon Pickle or Naranga Achar can be made very easily.

INGREDIENTS:

• Lemon / Naranga / Lime - 5 nos
• Chopped Ginger - 1tbsp
• Garlic(sliced)- 10 nos
• Chilli powder - 2 tbsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Mustard seeds - 1 tsp
• Gingely oil -¼ Cup
• Salt to taste

PREPARATION METHOD:

• Wash and cut each lemon into 4 pieces.
• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add Ginger and Garlic and saute well.
• Add Chilly powder to the hot Oil and saute for a minute.
• Add Lemon pieces and saute well for 5 minutes.
• Add Salt and 2 tbsp water to it and mix well.
• Cook Lemon on medium heat till water dries up and oil oozes out from it.
• Add Fenugreek powder and Asafoetida Powder and mix well.
• Remove from fire and allow to cool.

Recommended Combination:Lemon pickle can be served with Rice and Curd / Biriyani / Curd Rice / Kanji

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

Vellayappam / Rice Pan Cake

Vellayappam / Kallappam is a sort of pancake prepared using grinded rice and coconut fermented with yeast or toddy (Kallu).

INGREDIENTS:

• Rice – 1 cup 
• Cooked rice – 2 tbsp 
• Grated coconut – 1 ½ cup or coconut milk -½ cup 
• Yeast -¼ tsp 
• Sugar -2 tbsp 
• Salt - As reqd

PREPARATION METHOD:

• Soak rice for atleast 4 hrs 
• Make a batter of rice, coconut( or coconut milk)and cooked rice(idli batter consistency) 
• Add yeast and sugar to warm water and dissolve. 
• Add this to the batter and keep for about 6 hrs. 
• Before making appam, add salt and little sugar. 
• Heat a Dosa Pan(Dosa kallu). 
• Spread some oil on the it.
• Pour a spoonful batter on the pan.
• Spread the batter to form a small circle.
• When one side is golden brown, turn the other side .

Recommended Combination: Vellayappam can be served hot with Chicken Curry / Vegetable Stew / Vegetable Kurma / Chicken Kurma / Kadala Curry

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

Cabbage Mutta Thoran / Cabbage Egg Thoran

Cabbage Thoran is a very popular side dish in South India.
Egg can be used as a combination item to prepare Cabbage Mutta thoran which is a dry dish too.

INGREDIENTS:

• Egg - 3 nos
• Finely Chopped Onion - 1 nos
• Finely chopped Cabbage-2 cup
• Green Chilly(Chopped) - 3 nos 
• Grated coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly and saute well till the Onion turns transparent.
• Add Cabbage and saute for 2 - 3 minutes.
• Cover the Pan and cook the cabbage well.
• Add the grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Cabbage Mutta Thoran can be served hot with Rice / Chappathi