VENKAAYAM (ULLI) CHUTNEY

INGREDIENTS

1. Big onions (sawaala) - 5 nos medium size
2. Asafoetida - 1/4 tea spoon
3. Red chilly powder - 1 tea spoon
4. Salt - 1 tea spoon
5. Tamarind -1/2 tea spoon
6. Coconut oil 1 1/2 table spoon
7. Mustard seeds - 1/2 tea spoon


METHOD OF PREPARATION

Dice the onions. Heat 1/2 table spoon oil in a pan and add the onion. Add asafoetida, red chilly powder and salt and saute till the onion is transluscent. (this step can be replaced by cooking the onions with a little oil and 2-3 whole red chillies in a microwave oven for 3 minutes) Add the tamarind and mix. Allow to cool and grind well without adding any water.

Heat 1 table spoon oil in a pan. Splutter the mustard seeds. Add the onion paste and continue stirring till an almost dry chutney is obtained.

This chutney goes well with dosa, idli, oothappam etc. This can be stored for a few days in the fridge.

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.

ARACHU KALAKKI

This is the simplest of all curries. The taste is best when fresh and the cooking time is hardly 5 minutes. I usually keep all the ingredients ready and make the arachu kalakki while the other dishes are being heated to be served.

INGREDIENTS
1.   Pickled mango/gooseberry  -  3 or 4 pieces (kaduku mangaa, aavakkaai, nellikka achaar  , anything can be used)

     2.   Grated coconut - ½ cup

     3.   Butter milk          - 2 cups

     4.   Ginger                  - 1 small piece

     5.   Dried red chilly    - 2

     6.   Salt

     7.   Coconut oil           - 1 tea spoon

     8.   Mustard seeds     -  ½ tea sp

     9.   Fenugreek seeds  - ¼ tea spoon

     10. Curry leaves         - 1 sprig

METHOD

Grind coconut, mango/gooseberry, 1 red chilly and  ginger. Add this to the buttermilk.  Add water to get a not too thin consistency (like pulissery) Check for salt. The pickled mango /gooseberry already has salt in it . Add more if required.

Heat oil in a small pan and splutter the mustard seeds. Add fenugreek seeds, then the remaining 1  red chilly (cut into 2 or 3) and curry leaves. Fry and pour into the butter milk.

MODAKAM / SWEET KOZHUKKATTA

 

I was travelling from India to Kuwait on Vinayaka Chathurthi day. Luckily I reached home by 4.00 pm just in time to make some prasadam and offer to Lord Ganapathy.  I am going to share this recipe with you all.

I used 1 cup of readymade rice flour; used half of it to make modakams and half to make kozhukkatta. (The difference was in shape only. Lack of time did not permit me to make a whole batch of modakams)

INGREDIENTS

1.       Rice flour – 1 cup (I used Double Horse brand flour)

2.       Water - 1 1/4 cup

3.       Jaggery  - 1 cup (dissolve in ¼ cup water)

4.       Grated coconut – 1 cup

5.       Cardamom – 1

6.       Coconut oil – 1 Tea spoon (or ghee)

7.       Salt – 1 pinch (optional. I dint add salt)

PREPARATION

Heat 1 ¼ cup water in a thick pan .  ( if you are using salt it should be added to the water) When it starts boiling add the flour, mix well and switch off the stove. Cover and keep aside to cool a little. When it is safe to touch knead the flour well adding the oil towards the end.

In another pan boil the jaggery and water. Normally I don’t bother to grate the jaggery. For 1 cup of rice I use 1 jaggery ball (sharkkara unda) or 1 ½ jaggery cubes (aani sharkkara) When the jaggery is completely dissolved and starts boiling lower the heat. When the water is almost gone add the coconut and stir for 1-2 minutes. Add the crushed cardamom and remove from fire.

I use the old fashioned “appachempu” for steaming the modakams. Half fill the chempu with water and let it boil. Meanwhile divide the dough into very small balls. Take each ball and flatten it with the fingers. Put a little of the jaggery-coconut mix in the center and fold the sides upwards and twist to look like a small onion. If you want to make kozhukkattais  take lemon sized balls and flatten. Put the jaggery mix on one half portion of the circle and cover with the other half Press the sides with the thumb and index finger to close it tightly.

Transfer the modakams/kozhukkattaa  on to the “thattu”in the chempu and steam for 10 minutes.

CHAKKARA PONGAL NIVEDYAM

This is a sweet dish made with raw rice, jaggery and ghee. At home this is also referred to as Navarathri special payasam since this is offered to Devi everyday during the Navarathri Festival. Another version of this dish cooked with moong daal is a speciality in Tamilnadu during Pongal

INGREDIENTS

1.Raw rice/Jeerakasaala rice/basmati rice - 1/2 cup

2. Water - 3 cups
3. Jaggery - 250 gm
4. Ghee - 3 Table spoon
5. Milk - 1 table spoon (not required if the jaggery is pure)
6. Cashew nut - 1/4 cup
7. Kismis - 1/4 cup


METHOD

Pressure cook the rice with 2 cups of water . (This is to save time otherwise rice can be cooked in the normal way as well). After the first whistle, lower the heat and cook for 5 minutes. Doesn't matter if there is excess water.

Meanwhile, add the jaggery to 1 cup of water and boil. Once the whole jaggery is dissolved and starts boiling, add the milk. The impurities if any will form a seperate layer which can be removed with a spoon. When the solution is sticky filter and pour it into a big pan along with the rice. Stir continuously and when the water is almost gone add 2  table spoons of ghee. Stir again until the pongal reaches a semi solid state and gets a glossy look. Then switch off the stove.

Heat 1 table spoon ghee, fry the cashewnuts and kismis and add to the pongal.