ETHAKKA THOLI THORAN

Ethakka tholi (raw banana skin) which is usually thrown away can be made into delicious thoran, mezhukku puratti or koottu. Whenever I make banana chips the peeled skin is kept in the fridge for making thoran or koottu next day

INGREDIENTS

1. Ethakka tholi chopped - 1 cup

2. Butter milk - 1 table spoon

3. Grated coconut - 1/4 cup

4. Green chilli chopped - 1

5. Turmeric powder - 1/4 tea sp

6. Coconut oil - 1 table sp

7. Mustard seeds - 1/2 tea sp

8. Urad dal - 1 tea sp

9. Curry leaves

METHOD

1. Wash the chopped ethakka tholi in water and butter milk. 

2. Heat oil in a pan and splutter mustard seeds.   Add urad dal and fry. To this add green chilli and curry leaves and saute for 2 minutes.

3. Add turmeric powder, stir and add ethakka tholi. Mix well, close with a lid and cook till soft.

4. Add grated coconut and salt and cook on low flame for 3-4 minutes. Stir well.

ETHAKKA UPPERI (BANANA CHIPS)

Ethakka upperi or kaaya varuthathu is a snack item which has a place in the heart of every Malayali. In addition to this it forms an integral part of the traditional sadya menu. The preparation is simple and can be stored for even months if kept in an air tight container.

INGREDIENTS

1. Raw bananas - 5 (Should not be sweet. Chips can be made using sweet bananas as well, but it is a different item.)
2. Turmeric powder - 1/2 tea spoon
3. Salt - 1/2 tea spoon
4. Oil - for frying
5. Water - 2 table spoon

METHOD

1. Wash and wipe the bananas. Cut both ends. Using the tip of the knife cut the skin vertically at 3-4 places. Remove 1 portion with the knife. The rest can easily be peeled with hand.

2. Cut the banana into thin round pieces. Thickness should be uniform. (my mother cuts the banana holding it above the hot oil letting the pieces fall directly , a trick I havent mastered yet. I need a cutting board)

3. Dissolve salt and turmeric powder in water.

4. Heat oil in a big frying pan or "uruli". The heat should be medium high. (chips will be oily if heat is low.Test check the temperature by putting 1 piece of banana.) Put the banana pieces in the hot oil and stir gently with a slotted spoon. Once they are half fried sprinkle a little turmeric water stirring well. (this step is optional. The chips are tasty even without salt) Continue stirring and once the sound of chips colliding with the side of the pan is heard and the colour is bright yellow transfer to a wide plate or "muram" lined with kitchen towel. Allow to cool.

MAMPAZHA KALAN

Kalan is an essential item on the Kerala sadya menu. For Vishu sadya I make mampazha kalan with the sweet mangoes kept for kani. For making mampazha kalan a special type of small mango called chandrakkaran/nattu manga is used. It is very sweet and the smell is just divine. The mangoes I have used had the same smell but not very sweet. I had to add more jaggery to make the curry sweet.

It is best to use a "mann chatti"(clay pan) or "kal (stone)chatti"for making kalan.

INGREDIENTS

1. Ripe mango - 6 (if chandrakkaran mango is not available use 3 big mangoes)

2. Turmeric powder - 1 tea sp

3.Pepper powder - 1/2 tea sp

4. Green chilli - 3-4

5. Salt

6. Jaggery - 1 table spoon

7. Grated coconut - 1/2 cup

8. Cumin seeds - 1 pinch

9. Chilli powder - 1/2 tea sp (optional)

10. Fenugreek - 1/2 tea sp

11. Coconut oil - 1 table spoon

12. Mustard seeds - 1/2 tea sp

13. Dried red chilli - 2 or 3

14. Curry leaves - 2 sprigs 

15. Sour curd - 1 cup

METHOD

1. Wash mangoes and peel the skin. Squeeze juice from the skin into a pan. Discard the skin. To this add mango, 1 cup water, 1/2 tea sp turmeric powder, pepper powder, chilli powder and split green chillis and cook. Towards the end add a little salt and jaggery.

2. Grind the coconut to a fine paste with cumin seeds and 1/2 tea sp turmeric powder.

3. Heat oil in a small pan and fry the fenugreek seeds. Drain and grind this in a mortar.

4. Beat the curd

5. Add the coconut paste to the mango and cook on a low flame. When it starts frothing add the curd and heat again for a minute stirring continuously. Do not let it boil. Remove from fire, add fenugreek powder and stir again for 2-3 minutes. Check for salt and add more if needed.

6. Heat the oil and splutter mustard seeds. Add whole red chillis and curry leaves and fry. Pour this into the curry.

IDICHAKKA THORAN

Idichakka is nothing but baby jackfruit. The thorny outer skin of the raw jack fruit is removed , cut into pieces and cooked before making the curry. It can be steamed, pressure cooked or cooked in a microwave oven.The taste is best if the jackfruit is fresh.

INGREDIENTS

1. Idichakka - 1
2. Turmeric powder - 3/4 tea spoon
3. Grated coconut - 1/2 cup
4. Green chilli - 1
5. Curry leaves - 1 sprig
6. Red chilli - 1 (break into 3)
7. Coconut oil - 1 table sp
8. Mustard seeds - 1/2 tea sp
9. Urad dal - 1 1/2 tea spoon
10. Salt

METHOD

1. Remove the outer skin of jack fruit (2-3 mm ) and cut into pieces. (Use a piece of cloth soaked in coconut oil to wipe your hands). Mix this with a little water, salt and 1/2 tea sp turmeric and cook in the MW oven for 5 minutes.

2. Mince the pieces in a mortar or mixie. If using a mixie run it for only 3-4 seconds

3. Heat oil in a pan and splutter the mustard seeds. Add urad dal, red chilli pieces and curry leaves and fry. To this add the minced jck fruit and stir.

4. Mix the coconut, 1/4 tea sp turmeric and a little salt. Grind this in the mixie for just 1 second. Add this into  the jack fruit with 1 tab sp water. Cover and cook on alow flame for 4-5 minutes. Stir well for a minute

BEETROOT PACHADI

INGREDIENTS

1. Beetroot chopped - 1 cup

2. Diced onion - 1/4 cup

3. Green chilly (chopped) - 1 or 2

4. Curry leaves - 1 sprig

5. Coconut oil - 1 table spoon

6. Mustard seeds - 1/2 tea spoon

7. Fenugreek seeds - 1/2 tea spoon

8 red chilly whole - 1 (cut into 3)

9. Curd - 1/2 cup

10. Salt

METHOD

1. Heat oil in a pan and splutter mustard seeds. Fry fenugreek and red chilly pieces.

2. Add onion followed by curry leaves and green chilly and saute for 2-3 minutes.

3. Add the beetroot and stirfry.

4. Switch off stove, wait for the beetroot to cool and add curd and salt. Mix well.

KOORKKA MEZHUKKU PURATTI

Mezhukku puratti is a common  dish which is prepared almost daily in every  Kerala kitchen. There are different  ways of preparing mezhukku puratti and the "chathachu vazhattiya " variety is the tastiest.  Koorkka, potato, sheema chembu, chena, kadachakka (breadfruit), achinga payar (string beans), raw banana  and even pavakka (bitter gourd) and similar veggies can be used to make this.

INGREDIENTS

1. Koorkka - 1/2 kg
2. Small onions -  10-15
3. Red chillis - 2 or 1 tea spoon red chilli powder
4. Coconut oil - 1 1/2 table spoon
5. Mustard seeds - 1/2 tea spoon
6. Thengakkothu ( coconut chopped) - 2 table spoon
7. Turmeric powder - 1/4 tea spoon

METHOD

1. Cleaning koorkka is indeed a tough job. This can be simplified by soaking it in water for 20-30 minutes and beating against a rough surface. The soaked koorkka is taken in a small sack or thick cloth and the bundle beaten on a stone dipping it in water in between. (just like washing clothes) This procss will  remove 90% of the skin and it is now easy to clean it fully. (The cleaned koorkka should be put in water ) Cut into small pieces.

2. Cook the koorkka with a cup of water, thengakkothu, salt and turmeric powder. Shouldnt get overcooked.

3. Clean the onions and crush them in a mortar. Crush the chillies also.

4. Heat oil ina pan and splutter the mustard seeds. Add  crushed onions and chillis and saute till light brown. Add koorkka and fry on law flame stirring occassionally

MATHANGA OLAN

This is not the traditional olan  which is an integral part of any Kerala sadya. This one is a simple dish without  any gravy since no coconut milk is added

INGREDIENTS

1. Mathanga (pumpkin) - 1 small piece (1 cup when cut)
2. Salt
3. Coconut oil   - 1 tea spoon
4. Green chilly   - 1(optional)
5. Curry leaves  - 5-6 (optional)

METHOD

Cut the pumpkin into thin 1 inch squares. Add quarter cup of water , salt, green chilly (optional) and cook. When nicely cooked and the water is gone remove from fire. Add the curry leaves and coconut oil Cover with a lid for 5-6 minutes . Mix well.