Ulli theeyal is a thick tamarind based shallot gravy made with fresh roasted and ground coconut spice paste. This is a classic Kerala pearl onion curry, served with rice typically.

This ozhichu curry (main gravy dish served with rice) is made for lunch anytime of the year or during Onam as part of sadya.

Check out my other Kerala Onam sadhya recipes in my website.

Ingredients

Here are the ingredients needed for making ulli theeyal.

• Pearl onion - Shallots - Small onions - Ulli - The star ingredient of the dish. I like to use small Indian variety.
• Tamarind - Use fresh dark Indian Tamarind.
• Coconut - Fresh grated coconut gives the colour, flavour for the gravy.
• Red chilli - Dry red chilli for spice.
• Coriander seeds - For flavour
• Fenugreek seeds - This is added very less but adds a good flavour.
• Black pepper - Adds a spice kick to the gravy.
• Curry leaves - For flavour
• Red chilli powder - Gives colour and extra spice.
• Turmeric - For colour.

See recipe card below for full list exact quantities.

Step by step images

Let's see how to make ulli theeyal.

1. Firstly, soak puli in hot water for 15 - 30 minutes.

2. Meanwhile, heat a teaspoon of coconut oil and roast red chilli, black pepper and fenugreek seeds.

3. Once it's almost roasted, lastly add coriander seeds. I forgot to add curry leaves and did it later, but you can add at this stage.

4. Remove in a plate for cooling.

5. Add coconut and start roasting.

6. Keep roasting and once it's dry and starts to change colour, add 2-3 small onions at this stage.

7. Turn down the flame and roast carefully without burning, until it turns deep reddish in colour.

8. Remove in a plate.

9. While it is cooling, you can extract tamarind juice. Let it be total one cup.

10. After that, grind the cooled roasted ingredients with red chilli powder and turmeric powder and little water.

11. Grind smoothly and keep aside.

12. Heat oil in a kadai and splutter mustard seeds.

13. Add small onion to it.

14. Fry until the onions get cooked and becomes soft.

15. After that, add tamarind juice.

16. Bring to boil.

17. Add required salt.

18. Then add the ground paste.

19. Adjust water (add 1 to 1 & ¼ cup)

20. Mix well and bring to boil.

21. Simmer for 12-15 minutes or until thick.

22. Switch off. Gets thicker more as it cools down.

Serve ulli theeyal with Matta rice or any cooked rice with chamanthi and pappadam.

Substitutions & Variations

• Pear onion - instead of Indian pearl onion, you can use shallots variety which are available globally.
• Coconut - use frozen coconut in place of fresh coconut.
• Spicy - Increase the number of chillies by one or two for spicer version. You can also use a little more red chilli powder.

Storage

Since we are roasting the coconut, it doesn't get spoiled for the day at room temperature. Perfect for Sadhya to make ahead. You can refrigerate and use upto 2 days. Cool down and store immediately for longer days in the fridge. You can reheat with very little water to balance the thickness.

FAQ

Recipe card

Print Pin

No ratings yet

Ulli theeyal recipe

Ulli theeyal is a thick tamarind based shallot gravy made with fresh roasted and ground coconut spice paste. This is a classic Kerala pearl onion curry, served with rice typically.

Course Main Course

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Author Raks Anand

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• ½ cup Pearl onion Small onions/ ulli
• 1 tablespoon Tamarind Indian Tamarind
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder

To Roast & Grind

• ½ cup Coconut
• 6 Red chilli
• 1 tablespoon Coriander seeds
• ¼ teaspoon Fenugreek seeds
• ½ teaspoon Black pepper
• 10 Curry leaves

To temper

• 2-3 tablespoon Coconut oil
• ½ teaspoon Mustard seeds Black

Cook ModePrevent your screen from going dark

Instructions

• Firstly, soak puli in hot water for 15 - 30 minutes.
• Meanwhile, heat a teaspoon of coconut oil and roast red chilli, black pepper and fenugreek seeds.
• Once it's almost roasted, lastly add coriander seeds. I forgot to add curry leaves and did it later, but you can add at this stage.
• Remove in a plate for cooling.
• Add coconut and start roasting.
• Keep roasting and once it's dry and starts to change colour, add 2-3 small onions at this stage.
• Turn down the flame and roast carefully without burning, until it turns deep reddish in colour. Remove in a plate.
• While it is cooling, you can extract tamarind juice. Let it be total one cup.
• After that, grind the cooled roasted ingredients with red chilli powder and turmeric powder and little water.
• Grind smoothly and keep aside.
• Heat oil in a kadai and splutter mustard seeds.
• Add small onion to it.
• Fry until the onions get cooked and becomes soft.
• After that, add tamarind juice. Bring to boil. Add required salt.
• Then add the ground paste.
• Adjust water (add 1 to 1 & ¼ cup)
• Mix well and bring to boil.
• Simmer for 12-14 minutes or until thick.
• Switch off. Gets thicker more as it cools down.

Video

Notes

• If the grated coconut is evenly grated, then roasting is also even. So you can do this easily if you give it a grind in the blender.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Ulli Theeyal Recipe appeared first on Raks Kitchen.

Parippu curry is an authentic Kerala dish made from moong dal (split yellow mung bean) in coconut base. This simple dish's Flavor comes from cumin and small onions (shallots) and often served during festivals like Onam.

It is the first ozhichu curry that is served in an Onam sadhya. Can be made and enjoyed in regular days too.

Check out my other Tamil Nadu style paruppu that we serve on festival days and this similar simple poricha kuzhambu too in this website.

Ingredients

Here are the simple ingredients needed to make this.

• Split yellow moong beans - moong dal - known as cherupayar parippu is typically used for this dish.
• Coconut - Base of the dish, I like to use fresh grated coconut. (In the above picture, I have used already ground coconut paste that I carried over from another recipe)
• Cumin seeds - Aids digestion as well as balances the gastric property of the dal.
• Small onions - Shallots - The final touch to the parippu adds great flavour.
• Red chilli - Gives a smokey touch as well as slight spice.
• Turmeric powder - Gives a lovely colour and good for health.
• Coconut oil - The basic oil to be used for any Kerala dish, please use a good quality oil, cold pressed if possible.
• Curry leaves - For a wonderful flavour
• Tempering items - Black mustard seeds.

See recipe card for exact quantities and measurements.

Instructions

Let's see how to make parippu curry.

1. Start by roasting dal firstly.

2. Once it turns golden here and there, lower the flame.

3. Add 1 & ½ cups water, turmeric powder, coconut oil and bring to boil.

4. Pressure cook for 3 whistles in medium flame.

5. Let pressure goes down naturally.

6. Mash by adding little water if it is too dry.

7. Place coconut, cumin in a mixer jar.

8. Grind it to a paste with little water.

9. Add the ground coconut mixture to the cooked dal

10. Adjust water, add some fresh torn curry leaves, coconut oil and salt.

11. Mix well and boil in medium flame.

12. After 2-3 minutes, the parippu curry will have a homogenous consistency. Switch off the flame.

13. Let's do the tempering. Heat coconut oil and splutter mustard, followed by dry red chillies and once it is roasted, add curry leaves.

14. Then add thinly sliced onion and start stir frying it.

15. Fry until it turns golden brown in colour.

16. Finally add to the cooked dal and your parippu curry is ready.

Serve with hot matta rice and top it with ghee for best taste.

Substitutions & Variations

You can make the parippu curry with toor dal too. Especially when you are making in regular days.

Some people do not add onion in the parippu curry, so if you want you can skip that.

For extra spices, you can add green chilli while grinding coconut.

Storage

You can refrigerate and consume parippu curry for 2 days in the refrigerator.

If you want you can freeze upto 3 months. To consume it, defrost for an hour over the counter top and heat it well.

FAQ

Related

Looking for other recipes like this? Try these:

Recipe card

Print Pin

No ratings yet

Parippu Curry Recipe | Kerala style for Ona Sadya

Parippu curry is an authentic Kerala dish made from moong dal (split yellow) in coconut base. This simple dish's Flavor comes from cumin and small onions (shallots) and often served during festivals like Onam.

Course Main Course

Cuisine Indian, South Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Author Raks Anand

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• ½ cup Moong dal Cherupayar parippu
• ¼ teaspoon Turmeric powder
• 4 Curry leaves
• ½ teaspoon Coconut oil

To grind

• ½ cup Grated coconut
• ½ teaspoon Cumin seeds

To temper

• 1 tablespoon Coconut oil
• 2 Red chilli
• 1 sprig Curry leaves
• 6 Small onions

Cook ModePrevent your screen from going dark

Instructions

• Start by roasting dal firstly.
• Once it turns golden here and there, lower the flame.
• Add 1 & ½ cups water, turmeric powder, coconut oil and bring to boil.
• Pressure cook for 3 whistles in medium flame.
• Let pressure goes down naturally.
• Mash by adding little water if it is too dry.
• Place coconut, cumin in a mixer jar.
• Grind it to a paste with little water.
• Add the ground coconut mixture to the cooked dal
• Adjust water, add some fresh torn curry leaves, coconut oil and salt.
• Mix well and boil in medium flame.
• After 2-3 minutes, the parippu curry will have a homogenous consistency. Switch off the flame.
• Let's do the tempering. Heat coconut oil and splutter mustard, followed by dry red chillies and once it is roasted, add curry leaves.
• Then add thinly sliced onion and start stir frying it.
• Fry until it turns golden brown in colour.
• Finally add to the cooked dal and your parippu curry is ready.

Video

Notes

• While cooking, make sure to cook dal with enough water, at least 3 times the measure of dal.
• Keep stirring occasionally while boiling the cooked dal. It may get burnt otherwise.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Parippu curry recipe appeared first on Raks Kitchen.

Kootu curry or kootu kari is a Kerala side dish traditionally made for Onam Sadhya. It is a delicious combination of yam and raw banana with brown chickpeas in a coconut base.

It is usually made during festival times, especially as part of Onam Sadya. We can make it on regular days too, as yam, raw banana and chickpeas has lot of fibre as well as they are nutritious.

Check out my other Onam Sadhya recipes and this pulikuthi kuzhambu recipe in this website.

Ingredients

Here are the simple ingredients needed to make Kootu curry.

• Yam - Elephant yam - Chena - cut into cubes. Choose the yellowish ones (old) not the young reddish yam.
• Raw banana - Vazhakka - I cut these to larger cubes to balance the cooking time of Yam and this.
• Brown chickpeas - Kadala - Gives a nice texture, added protein in the dish.
• Coconut - Fresh grated coconut works best as it's base and garnish.
• Cumin seeds - Adds flavour as well as helps to balance the gastric natures of the ingredients used in this dish.
• Red chilli - Use both red chilli powder as well as dry red chilli in this recipe for spice and flavour.
• Black pepper powder - It adds a nice mild flavour though you won't sense it distinctly.
• Turmeric powder- As always used in most of the Indian dishes, for it's colour and goodness.
• Jaggery - Just a little for balance of taste.
• Coconut oil - Use lots of good quality, cold pressed coconut oil if possible.
• Curry leaves - A main ingredient in all Kerala dishes for it's flavour.
• Mustard, urad dal - For tempering.

Check out my recipe card below for exact measurements.

Step by step images

Let's see how to make Kootu Curry.

1. Wash and then soak brown chickpeas overnight with enough water.

2. Next day, drain water, add salt, enough water to immerse (1 to 1 & ¼ cup) and pressure cook for 5 whistles in medium flame.

3. It should be cooked soft, that is if you press, the inside should be soft and easy to press.

4. Then add cubed yam, raw banana followed by red chilli powder, black pepper powder, turmeric, jaggery, required salt for the vegetables.

5. Give it a mix and then add water if needed. Do not add lots of water as this dish has to be thick/ semi-dry.

6. Pressure cook for 3 whistles in medium flame.

7. Meanwhile, take ½ cup coconut with cumin seeds and little water in a mixie jar.

8. Grind it to a paste.

9. Add to the cooked vegetables. Adjust with little water if needed.

10. Mix well and simmer furthermore for 2-3 minutes. Once thick, switch off.

11. Heat a pan with coconut oil and splutter mustard seeds, add along red chillies. Then add urad dal. Once golden, add curry leaves.

12. Lastly add the rest of the grated coconut.

13. Roast well until coconut turns golden and aromatic.

14. Finally, add it to the kootu curry and mix well to serve.

Serve as part of Onam sadhya as side dish. We had it with matta rice. Some Kerala pappadam can be more delicious to have with.

Substitutions & Variations

• You can add ash gourd in place of raw banana.
• Instead of brown chickpeas, add chana dal.
• If you like you can add 2-3 shallots (small onion) while grinding coconut as it gives a nice flavour.

Top tips

Add some raw coconut oil and few torn fresh curry leaves at the end for more flavour.

While choosing yam, go for old yam (yellowish inside) instead of the fresh ones (reddish inside) as the fresh are more itchy.

Make sure to cube the raw banana larger than yam so that the same cooking time in cooker together, doesn't affect the texture.

My notes

I used little less roasted coconut, but I suggest to use equally ½ cup for grinding and ½ cup toasted as it gives the perfect dry texture for the kootukari as well as the flavour.

Make sure to cook the brown chickpeas well. Soaking and cooking in medium heat helps. You can even skip cooking with salt first, then add salt only when you add the vegetables.

You can do the process of cooking vegetables by boiling too instead of pressure cooking. But I prefer this as it is easy and cooking yam thoroughly is a must to avoid the itchy properties of yam.

FAQs

Storage/ Shelf life

Kootu kari stays good in fridge for couple of days comfortably.

Recipe card

Print Pin

No ratings yet

Kootu Curry Recipe | Kerala Kootu Kari | Onam Sadya Recipes

Kootu curry or kootu kari is a Kerala side dish traditionally made for Onam Sadhya. It is a delicious combination of yam and raw banana with brown chickpeas in a coconut base.

Course Side Dish

Cuisine Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Soaking time 10 hours hours

Author Raks Anand

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• ¼ Elephant yam ¾ cup Chena, cubed
• ½ Raw banana ¾ cup Vazhakka, cubed a little larger than the yam
• ½ teaspoon Red chilli powder
• ¼ teaspoon Black pepper powder
• ¼ tsp Turmeric powder
• 1 teaspoon Jaggery
• Salt as needed

To grind to a paste

• ½ cup Grated coconut
• ½ tsp Cumin seeds

To temper

• 1 tablespoon Coconut oil
• ½ teaspoon Mustard Black mustard seeds
• 2 Red chilli
• 1 tsp Urad dal
• 1 sprig Curry leaves
• ½ cup Grated coconut

Cook ModePrevent your screen from going dark

Instructions

• Wash and then soak brown chickpeas overnight with enough water.
• Next day, drain water, add salt, enough water to immerse (1 to 1 & ¼ cup) and pressure cook for 5 whistles in medium flame.
• It should be cooked soft, that is if you press, the inside should be soft and easy to press.
• Then add cubed yam, raw banana followed by red chilli powder, black pepper powder, turmeric, jaggery, required salt for the vegetables.
• Give it a mix and then add water if needed. Do not add lots of water as this dish has to be thick/ semi-dry.
• Pressure cook for 3 whistles in medium flame.
• Meanwhile, take ½ cup coconut with cumin seeds and little water in a mixie jar.
• Grind it to a paste.
• Add to the cooked vegetables.
• Mix well and simmer furthermore for 2-3 minutes.
• Once thick, switch off.
• Heat a pan with coconut oil and splutter mustard seeds, add along red chillies. Then add urad dal. Once golden, add curry leaves, rest of the grated coconut.
• Roast well until coconut turns golden and aromatic.
• Finally, add it to the kootu curry and mix well to serve.

Video

Notes

• Make sure to cube the raw banana larger than yam so that the same cooking time in cooker together, doesn't affect the texture.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Kootu Curry Recipe appeared first on Raks Kitchen.

Mambazha pulissery is a delicious, tangy and sweet Kerala onasadya curry prepared with cute little ripe mangoes in yogurt and coconut base. Let's see how to make this with step by step pictures and video.

You can make this as part of your regular menu whenever you find the small nadan mangoes in season or for Onam sadhya.

Check out my ada pradhaman recipe and jackfruit payasam recipe.

This is my second favorite Kerala dish next to Aviyal. I just can have avail as such, I love it that much. I had mambazha pulissery at Laxmi's yearly Onam Sadhya and loved it a lot. She even packed some and happily took as it was so delicious. Last year I was planning to post it but couldn't, this year I was determined to start off with some of my favorites. I made this last week but took enough time to edit and post today.

For this particular recipe, I wanted to use the Nadan mango (nattu manga) as it looks pretty in the first place and always seen amma using tiny tennis ball size mambazham for her mambazha kuzhambu or sambar. So wanted to get those for best taste and look. Am not sure if this is from Kerala but always seen this in Mustafa each year when mangoes are in season.

It was bit costlier, but I got it anyways few for pulissery and rest for kuzhambu.

Ingredients

Here are the ingredients needed for pulissery using ripe mango.

• Mango - Ripe mangoes- Nadan mango (naatu manga) use alphonso or any small variety.
• Coconut - Main ingredient in any Kerala curry.
• Yogurt - Use fresh yogurt for best results.
• Mustard seeds - For tempering.
• Cumin seeds - Lends a mild flavour.
• Red chilli powder - I add this for lovely colour and to balance the taste. You can skip too.
• Green chilli - Gives a wonderful flavour and lends spice to balance the tanginess of curd.
• Jaggery - I add a bit extra for sweeter side curry.
• Curry leaves - Gives a good flavour as in the other Kerala dishes.

Check out my recipe card below for full list and quantities.

Step by step images

Let's see how to make Mambazha pulissery.

1. Take grated coconut, chilli, cumin seeds and little water (¼ cup approx) in a mixie firstly.

2. Grind smoothly like a paste. Keep aside.

3. Then, take mangoes and peel it gently. Peel from the bottom towards the stalk side as it is easier this way.

4. Be as gentle as possible without deforming it's shape.

5. Take the peeled mangoes, salt, turmeric, red chilli powder, jaggery and 1 & ¼ cups of water in a vessel.

6. Boil for 4-5 minutes or until the mangoes are soft.

7. Make sure to turn the mangoes gently to avoid it getting burnt.

8. Now, add ground coconut paste.

9. Mix well.

10. Simmer furthermore for 2-3. minutes or until the curry is thickened and homogenous in texture.

11. Meanwhile, beat curd well smoothly.

12. Then, lower the heat completely and add the beaten curd.

13. Heat furthermore just until about to boil. But take care not to boil. Switch off the flame.

14. Then, heat a pan with oil and splutter mustard, add red chilli, fenugreek seeds and curry leaves. Switch off the stove and add red chilli powder lastly. Give a quick stir.

15. Add to mambazha pulissery and mix well.

Serve mambazha pulissery with matta rice best. I always love Kerala pappadam along.

Substitutions & variations

• Instead of mangoes, you can use vegetables like raw banana, yam or fruits like ripe nendran banana, pineapple. Use you own combination like pineapple + cucumber.
• The amount of sweetness depends on your preference. But I like it on sweet side. So you can add from 2 tablespoon to ¼ cup jaggery(or sugar) in this recipe.

My notes

Though naatu manga works best, if you can't get it, use any mango like alphonso, slice and use in the recipe. I like to slice both sides along the seed and use in the recipe as such instead of cutting it into cubes or thin slices. But it's personal preference, you can prepare accordingly.

Top tips

• Sweet, ripe mangoes works best.
• Do not boil after adding curd, just heat in low flame otherwise it will curdle.

Serving suggestion

Serve as ozhichu curry with matta rice and poppadoms along with other side dishes as part of a sadhya.

Storage

You can keep refrigerated and use for two days, reheating gently.

When you find mangoes in season, you can buy it in bulk, peel and arrange in a zip lock without stacking. Then freeze it and use upto 6 months.

Recipe card

Print Pin

No ratings yet

Mambazha Pulissery Recipe

Mambazha pulissery is a delicious, tangy and sweet Kerala onasadya curry prepared with cute little ripe mangoes in yogurt and coconut base.

Course Main Course

Cuisine Indian, South Indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Author Raks Anand

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• 4 Mango ripe, small variety
• 1 cup Yoghurt
• ¼ teaspoon Turmeric powder
• ¼ teaspoon Red chilli powder
• 1 tablespoon Jaggery powder
• 4 Curry leaves
• Salt

Grind to paste

• 1 cup coconut
• 2 Green chillies
• ½ teaspoon Cumin seeds

To temper

• 1 tablespoon Coconut oil
• 1 Dry red chilli
• ½ teaspoon Mustard seeds
• ⅛ teaspoon Fenugreek seeds
• ¼ teaspoon Red chilli powder optional
• few curry leaves

Cook ModePrevent your screen from going dark

Instructions

• Take grated coconut, chilli, cumin seeds and little water (¼ cup approx) in a mixie firstly.
• Grind smoothly like a paste. Keep aside.
• Then, take mangoes and peel it gently. Peel from the bottom towards the stalk side as it is easier this way.
• Be as gentle as possible without deforming it's shape.
• Take the peeled mangoes, salt, turmeric, red chilli powder, jaggery and 1 & ¼ cups of water in a vessel.
• Boil for 4-5 minutes or until the mangoes are soft.
• Make sure to turn the mangoes gently to avoid it getting burnt.
• Now, add ground coconut paste and mix well.
• Simmer furthermore for 2-3. minutes or until the curry is thickened and homogenous in texture.
• Beat curd well smoothly. Lower the heat completely and add the beaten curd.
• Heat furthermore just until about to boil. But take care not to boil. Switch off the flame.
• Heat a pan with oil and splutter mustard, add red chilli, fenugreek seeds and curry leaves.
• Switch off the stove and add red chilli powder lastly. Give a quick stir.
• Add to mambazha pulissery and mix well.

Video

Notes

• Do not boil after adding curd, just heat in low flame otherwise it will curdle.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Mambazha Pulissery appeared first on Raks Kitchen.

Kalan is a traditional Kerala curry prepared with plantain in yogurt and coconut base. You can also use other vegetables like elephant yam (chena). Let's see how to make this super easy dish with step by step pictures and video.

This can be prepared as part of Onam sadhya or Vishu Sadhya. You can also make this on regular days to enjoy this dish.

Check out my erissery recipe and inji puli recipe in this website.

Kalan is a curry with yoghurt as base apart from the typical coconut cumin seeds paste. This in fact is the first Kerala dish I posted when I started blogging. But I just learnt it from a recipe book and turned out to be a wrong recipe which many of the readers pointed out. So I had to take down the recipe. After that, I never turned towards Kerala cuisine.

I have few follower friends whom I can refer and post, but somehow did not felt comfortable. Last year, I had browsed may recipes and Instagram allows you to see a lot of Kerala dishes during onam via reels.

After trying this Kaalan, I wondered why I was not trying such simple recipes for long time. I understand that another version called kurukku kalan is thicker and drier. You can make it a couple of days ahead, and it doesn't spoil. Which makes perfect sense while preparing Sadya with so many dishes.

Ingredients

Here are the simple ingredients that are available in your kitchen to prepare Kalan.

• Plantain - Unripe banana - Raw banana - Main ingredient in the recipe.
• Yogurt - Indian curd - Gives the distinct taste to the curry.
• Coconut - Main ingredient in all kerala dishes that gives thickness to the gravy.
• Cumin seeds - For flavour, added in most of the coconut base Kerala gravy.
• Chillies - Green chilli for grinding coconut and red chilli to impart the smoky flavour and heat in the tempering.
• Red chilli powder - For spice while cooking the plantain.
• Black pepper powder - for it's goodness with turmeric as well as spice.
• Turmeric powder - Adds colour.
• Mustard - For tempering.
• Coconut oil - Must for all Kerala dishes, which gives it's distinct flavour.
• Salt

Check my recipe card below for full list and exact quantities.

Step by step images

Lets see how to make Kalan.

1. Boil plantain firstly in 1 & ¼ cup water with turmeric, red chilli powder, required salt and black pepper powder.

2. Cook until it gets cooked just right, not over cooked. Mine is easily cooked in 3-4 minutes usually.

3. Meanwhile, grind coconut with green chilli, cumin seeds and water.

4. Grind smoothly like this.

5. Add it to the cooked raw banana.

6. Let it simmer for 2-3 minutes.

7. Once thick and homogenous, lower the heat.

8. Beat curd smoothly.

9. Add curd to the kalan.

10. Then add roasted fenugreek seeds powder.

11. Mix well and simmer furthermore for 2 minutes.

12. Then heat oil in a small pan and splutter mustard seeds, followed by red chilli and curry leaves.

13. Add to Kalan and mix well.

Serve Kerala Kalan with matta rice and pappadam, or as part of your Onam Sadya, Vishu Sadhya.

Substitutions & Variations

You can use combination of Yam and raw banana, which is how I see in many of the recipes.

You can use other vegetables like ash gourd, cucumber, yellow pumpkin.

Storage

If you boil kalan for long time until it is thick, it can stay good comfortably in room temperature for couple of days. Have not tried this on my own, but you can store in fridge easily for 4 days.

My notes

I know there's all types of spice used in this recipe like green chilli, red chilli, black pepper powder. But we add to balance the taste since we are cooking with yogurt.

Top tips

• Beat the curd smooth so that it looks homogenous in the curry. You can even blend it and add.
• Adjust spice level according to the curd's tanginess to balance the taste. Use more green chillies while grinding coconut.
• While adding curd, I suggest to lower the flame and add as you mix.

Serving suggestion

Serve kalan as part of Sadhya with matta rice and some pappadams.

Recipe card

Print Pin

No ratings yet

Kalan Recipe | Kerala Kalan Curry

Kalan is a traditional Kerala curry prepared with plantain in yogurt and coconut base. You can also use other vegetables like elephant yam (chena).

Course Side Dish

Cuisine Indian, South Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Author Raks Anand

Servings 3 people

1x2x3x

Cup measurements

Ingredients

• 1 Raw banana
• ¼ cup Curd
• ¼ teaspoon Turmeric
• ¼ teaspoon Pepper powder
• ½ teaspoon Red chilli powder
• ⅛ teaspoon Fenugreek seeds
• powder Roasted
• Salt

To grind to a paste

• ½ cup Coconut
• ½ teaspoon Cumin seeds
• 1 Green chilli

Cook ModePrevent your screen from going dark

Instructions

• Boil plantain firstly in 1 & ¼ cup water with turmeric, red chilli powder, required salt and black pepper powder.
• Cook until it gets cooked just right, not over cooked. Mine is easily cooked in 3-4 minutes usually.
• Meanwhile, grind coconut with green chilli, cumin seeds and water.
• Grind smoothly like this.
• Add it to the cooked raw banana.
• Let it simmer for 2-3 minutes.
• Once thick and homogenous, lower the heat.
• Beat curd smoothly.
• Add curd to the kalan.
• Then add roasted fenugreek seeds powder.
• Mix well and simmer furthermore for 2 minutes.
• Then heat oil in a small pan and splutter mustard seeds, followed by red chilli and curry leaves.
• Add to Kalan and mix well.

Video

Notes

• You can use combination of Yam and raw banana, which is how I see in many of the recipes.
• You can also use other vegetables like ash gourd, cucumber, yellow pumpkin.
• Beat the curd smooth so that it looks homogenous in the curry. You can even blend it and add.
• While adding curd, I suggest to lower the flame and add as you mix.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Kalan Recipe | Onam Sadhya Recipes appeared first on Raks Kitchen.

Inji puli is a traditional Kerala condiment served as part of an Onam sadhya. It is a tangy and sweet curry with ginger, tamarind as main ingredient. Let's see how to make this easy dish in this post with detailed step by step pictures and video.

This is often served as part of Kerala Sadhya during Onam or Vishu. But you can make this appetizing condiment in regular days and enjoy.

Check out my olan recipe and erissery recipe in this website.

Ingredients

Pretty easily available and simple ingredients as you see below:

• Ginger - Inji - The star ingredient. I love to use Indian ginger as they are spicy, strong in flavour, perfect for this dish.
• Tamarind - Puli - Base ingredient. Use black variety of Indian tamarind (not paste) if available as old tamarind is best for this dish that gives deep dark colour as well as strong tanginess.
• Chilli - Use both green chilli as well as red chilli for spiciness to balance the tanginess.
• Red chilli powder - You need a lot of spiciness to balance the tangy taste. So we add red chilli powder too.
• Turmeric powder
• Jaggery - The sweetness balances all the tastes in this dish. I used jaggery powder. You can use any type.
• Salt
• Asafoetida - For flavour
• Fenugreek seeds - This is also added for flavour.
• Curry leaves
• Oil - Use coconut oil or sesame oil preferably.

See recipe card for exact quantities and full list.

Step by step images

Let's see how to cook injipuli curry.

1. Soak tamarind (puli) firstly in hot water for 30 minutes. I give it a whistle in small pressure cooker for easy extraction.

2. After that, extract pulp using water and set aside. (Total 2 cups approximately)

3. Wash and peel ginger (inji) with a serrated paring knife or a spoon.

4. I gives a wash again and then slice it thinly lengthwise.

5. After that cut into thin strips (julienne).

6. Then chop finely. You can also do this in a food processor.

7. Gather all the things ready. Heat a pan with oil and splutter mustard firstly. After that, add red chilli, asafoetida.

8. Then add finely chopped ginger and fry in medium heat until it turns golden.

9. After that, add chopped green chilli, curry leaves and turmeric.

10. Fry for 30 seconds to 1 minute in low heat.

Add tamarind extract.

In goes chilli powder, asafoetida.

11. Bring to boil and put the flame to medium.

12. Let it reduce the half the volume.

13. Then add required salt

14. After that, add jaggery. I used powder without impurities, so added as such. If your jaggery has impurities, heat it with little water to dissolve and filter to add at this stage.

15. Then add roasted fenugreek powder.

16. Mix well.

17. Once the inji puli is thick, shiny and glossy, switch off the flame.

18. It should be flowing consistency. As it cools will thicken slightly and become like a loose jam.

Super flavourful, appetizing inji puli or puli inji is ready! You can serve as accompaniment or even mix puliyinchi with steamed rice and enjoy. Since it is spicy and tamarind is more, watch the portion you consume as it may harm your stomach.

Substitutions & Variations

• This is a Palakkad style Inji Puli with no onion in it. But you can also make with onion on regular days when there is no festival offerings.
• Instead of chopping, use a blender to grind coarsely and make puli inji.
• You can deep fry the ginger and green chilli. Drain from oil and then boil everything together with other ingredients instead of sauteing. This comes handy when you make in bulk.

Equipment

Use manchatti or Kal chatti / Kari chatti for making this dish. I was skeptical to use bronze or brass since this involves simmering strong tamarind extract, even iron for that reason.

Storage

Use generous oil while tempering and inji puli stays good upto 3 months in refrigerated and handled properly.

Puli inji tastes best after 2-3 days once the flavours are mixed well.

FAQ

Related

Looking for other recipes like this? Try these:

Recipe card

Print Pin

No ratings yet

Inji Puli Recipe | Kerala Puli Inji Curry

Inji puli is a traditional Kerala condiment served as part of an Onam sadhya. It is a tangy and sweet curry with ginger, tamarind as main ingredient.

Course Condiments

Cuisine Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soak time 30 minutes minutes

Author Raks Anand

Servings 0.75 cup

1x2x3x

Cup measurements

Ingredients

• ¾ cup Ginger Inji
• ¼ cup Tamarind Puli
• 4 tablespoon Oil
• 1 teaspoon Mustard
• 5 Red chilli
• ¼ teaspoon Asafoetida
• 1 sprig Curry leaves
• 6 Green chilli
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder mild
• Salt
• ¼ cup Jaggery Organic powder
• ½ teaspoon Roasted fenugreek seeds powder
• ¼ teaspoon Asafoetida

Cook ModePrevent your screen from going dark

Instructions

• Soak tamarind (puli) firstly in hot water for 30 minutes. I give it a whistle in small pressure cooker for easy extraction.
• After that, extract pulp using water and set aside. (Total 2 cups approximately)
• Wash and peel ginger (inji) with a serrated paring knife or a spoon.
• I gives a wash again and then slice it thinly lengthwise.
• After that cut into thin strips (julienne).
• Then chop finely. You can also do this in a food processor.
• Gather all the things ready. Heat a pan with oil and splutter mustard firstly. After that, add red chilli, asafoetida.
• Then add finely chopped ginger and fry in medium heat until it turns golden.
• After that, add chopped green chilli, curry leaves and fry for 30 seconds to 1 minute.
• Now add the tamarind extract, turmeric powder, red chilli powder and mix well.
• Bring to boil and put the flame to medium.
• Let it reduce the half the volume.
• Then add required salt, roasted fenugreek seeds powder and jaggery. See note 1.
• Once the inji puli curry is thick, shiny and glossy, switch off the flame. It should be flowing consistency. As it cools will thicken slightly and become like a loose jam.

Video

Notes

Note 1 : I used powder without impurities, so added as such. If your jaggery has impurities, heat it with little water to dissolve and filter to add at this stage.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Inji Puli Recipe | Kerala Puli Inji Curry appeared first on Raks Kitchen.

Thai mango sticky rice is a very popular dessert from Thailand. With just few ingredients like rice, coconut milk and mango put together, this is a must try when Mangoes are in season. Let's see how to make this delightful dessert with step by step pictures and full video.

Best when Thai honey mangoes are in season during summer when you get juicy sweetest mangoes.

Check out my other popular Thai recipes Green mango salad and Vegan red curry in this website.

I had Thai mango sticky rice when we went to Bangkok, once in a restaurant and once at airport. Both were good, though I had different idea about the dish thinking nothing special about it. But I was wrong, it was unique and tasty in it's own way. I wanted to try myself for a long time but the process just seemed too long to me which dreaded me to attempt.

Finally after 2 weeks of making up my mind, I made this and thought of sharing the recipe too here in my blog to break my silence. Summer is at it's peak here in Singapore and so do are the Thai honey mangoes. Super juicy and sweetest available at Fairprice and I thought before they disappear, I should atleast post this year.

I adapted the recipe from here, you can find more information and beautiful variations in her post.

Ingredients

Not many ingredients needed for making Thai Mango Sticky Rice, but just make sure to get the right ones.

• Sticky rice (Glutinous rice) - This is the best choice and must for making this sweet snack. It has a unique chewy texture and sticky nature, which works well in this recipe. I used Golden Pineapple brand we get here in Singapore.
• Thailand honey mango - Ripe, juice, fresh seasonal Thai mangoes preferred. This is the main component apart from rice, so make sure to get the right one.
• Coconut milk - I use organic coconut milk in carton. Using thick, rich coconut milk is perfect for this recipe.
• Sugar - The dessert looks white, so I prefer to use white sugar.
• Salt - Though it's a dessert, salt is an important ingredient to avoid flat taste.
• Moong dal - Split, green mung bean without skin - adds a crispy texture to the dish, used for garnish.

See recipe card below for exact quantities.

Instructions

Let's see how to make this wonderful dish. Some pre-soaking needed to prepare, so make note of it and plan accordingly. You can ideate the recipe into different parts - Soaking, steaming rice, making two types of coconut sauce, roasting the mung bean and finally putting everything together!

Soaking

1. Step 1: Firstly, wash the rice well 3-4 times until water drained runs clear. Then soak it minimum 4 hours or overnight.

2. Step 2: In another small bowl, wash and soak mung bean too.

Steaming rice

1. Step 1: Once soaking time is over, drain water completely using a metal strainer.

2. Step 2: Take a clean cotton cloth and spread the rice over it. Bring together the four ends so that the rice is covered.

Get a steamer ready with lots of water enough to steam for 20 minutes and let the water comes to a rolling boil.

3. Step 3: Place the rice covered in cloth over a steamer plate.

4. Step 4: Steam for 20 minutes. Once done, transfer to a mixing bowl.

The rice should be chewy in texture and not mushy. It may look a bit dry when. you take out, but once you mix with the coconut milk sweet syrup, you can see it swells up well and comes to the right texture, taste.

Prepare coconut milk sauce

Do this when you are steaming the rice.

1. Step 1: To begin with, take ⅔ cup of coconut milk, sugar, salt in a saucepan.

2. Step 2: Heat furthermore until it starts to boil well. Because of sugar, it will look more like a syrup. Keep aside.

3. Step 3: Then for the creamy salt sauce, heat coconut milk, salt in a saucepan.

4. Step 4: Then dissolve a teaspoon of rice flour in little water and add to the coconut milk.

5. Step 5: After that, start heating and mix well. Once it starts to boil, it will subsequently turn thick and creamy. Keep aside until use.

Make crispy Mung bean

1. Step 1: Boil water and add the soaked mung bean (moong dal) to it.

2. Step 2: Just boil for 2 minutes and drain from water.

3. Step 3: Heat a pan and dry roast this well in medium heat (may take 3-4 minutes).

4. Step 4: Once golden and crisp, remove from pan and keep aside.

Mixing

1. Step 1: Once the rice is cooked, heat the sweet coconut sauce (syrup) again until it starts to boil. Do not skip this step as it will not get absorbed properly if both are hot.

2. Step 2: Then add the cooked rice to it and mix well. It will look watery or too loose, but eventually it will absorb all, so no need to worry.

3. Step 3: Keep aside for 20 minutes. In between mix again for even absorption.

4. Step 4: Once done, mix well to avoid any lumps. But the rice by itself will be sticky (not mushy). Now our rice is ready to serve.

Slice mango

1. Step 1: Firstly peel the skin of the mango gently using a large, sharp peeler (with ridges better). You can also slice the skin off with skin if you are good at it.

2. Step 2: Then, slice on both sides of the seed (stone). The variety I use have thin seed, so I got a good slice of mango.

3. Step 3: After that, slice diagonally as shown in the image. Set aside until serving.

Serving

1. Step 1: Take a plate and first place rice in one side. Place the sliced mango on the side next to the rice.

2. Step 2: Pour the creamy salted coconut sauce over the rice as well as mango.

3. Step 3: Finally, sprinkle some crispy roasted mung bean over it and enjoy!

You can serve two or three portions of this rice, here's how mine looked like! Mine was from Fairprice, it was the sweetest and juiciest!

Substitutions & Variations

• Sticky rice - You can try sushi rice or regular rice, though I would highly recommend sticky rice. Jasmine rice will be way too different in taste, so it's a no.
• Moong dal/ bean - use toasted black sesame seeds.
• Sugar - White sugar can be replace with your favorite sweetener, though accordingly, the taste, colour will change. If you feel ½ cup sugar is too sweet for you, try from ¼ cup sugar. We are sweet toothed, so this was perfect for us.

You can add few butterfly pea flowers when making coconut syrup (sweet coconut milk) and make a beautiful colored rice.

Storage

Since we are dealing with coconut milk, at room temperature, consume within 2-3 hours. If refrigerated immediately, consume within a day.

The crispy moong dal can be stored for a week.

FAQ

If Thai honey mango is not available, what variety of mango can we use?

You can use any mango that is sweet yet firm.

Can I cook in other methods without soaking?

I tried and failed to bring the same texture of steamed rice for this dessert that is required. Used Instant pot to cook the sticky rice, but it lost the chewiness and the beautiful translucent look.

So I highly recommend to steaming method. If you have successfully tried in other ways, please let me know in comments how you did.

Recipe card

Recipe card

Print Pin

No ratings yet

Thai Mango Sticky Rice Recipe

Thai mango sticky rice is a very popular dessert from Thailand. With just few ingredients like rice, coconut milk and mango put together, this is a must try when Mangoes are in season.

Course Dessert

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Soak time 4 hours hours

Author Raks Anand

Servings 4 people

1x2x3x

Equipments (Amazon Affiliate links)

Steamer

Cotton cloth

Cup measurements

Ingredients

• 1 cup Sticky rice Glutinous rice
• 2 Thai Honey Mango Ripe sweet mango
• 1 tablespoon Mung bean Moong dal

Sweet coconut syrup

• ⅔ cup Coconut milk organic carton
• ½ cup Sugar
• ½ teaspoon Salt

Coconut sauce

• ½ cup Coconut milk
• ½ teaspoon Salt
• 1 teaspoon Rice flour

Cook ModePrevent your screen from going dark

Instructions

Soaking

• Step 1: Firstly, wash the rice well 3-4 times until water drained runs clear. Then soak it minimum 4 hours or overnight.
• Step 2: In another small bowl, wash and soak mung bean too.

Steaming rice

• Step 1: Once soaking time is over, drain water completely using a metal strainer.
• Step 2: Take a clean cotton cloth and spread the rice over it. Bring together the four ends so that the rice is covered.
• Get a steamer ready with lots of water enough to steam for 20 minutes and let the water comes to a rolling boil.
• Step 3: Place the rice covered in cloth over a steamer plate.
• Step 4: Steam for 20 minutes.

Prepare coconut milk sauce

• Step 1: To begin with, take ⅔ cup of coconut milk, sugar, salt in a saucepan.
• Step 2: Heat furthermore until it starts to boil well. Because of sugar, it will look more like a syrup. Keep aside.
• Step 3: Then for the creamy salt sauce, heat coconut milk, salt in a saucepan.
• Step 4: Then dissolve a teaspoon of rice flour in little water and add to the coconut milk.
• Step 5: After that, start heating and mix well. Once it starts to boil, it will subsequently turn thick and creamy.
• Step 6: Keep aside until use.

Mixing

• Step 1: Once the rice is cooked, heat the sweet coconut sauce (syrup) again until it starts to boil. Do not skip this step as it will not get absorbed properly if both are hot.
• Step 2: Then add the cooked rice to it and mix well. It will look watery or too loose, but eventually it will absorb all, so no need to worry.
• Step 3: Keep aside for 20 minutes. In between mix again for even absorption.
• Step 4: Once done, mix well to avoid any lumps. But the rice by itself will be sticky (not mushy). Now our rice is ready to serve.

Make crispy Mung bean

• Step 1: Boil water and add the soaked mung bean (moong dal) to it.
• Step 2: Just boil for 2 minutes and drain from water.
• Step 3: Heat a pan and dry roast this well in medium heat (may take 3-4 minutes).
• Step 4: Once golden and crisp, remove from pan and keep aside.

Slice mango

• Step 1: Firstly peel the skin of the mango gently using a large, sharp peeler (with ridges better). You can also slice the skin off with skin if you are good at it.
• Step 2: Then, slice on both sides of the seed (stone). The variety I use have thin seed, so I got a good slice of mango.
• Step 3: After that, slice diagonally as shown in the image.
• Step 4: Set aside until serving.

Serving

• Step 1: Take a plate and first place rice in one side.
• Step 2: Place the sliced mango on the side next to the rice.
• Step 3: Pour the creamy salted coconut sauce over the rice as well as mango.
• Step 4: Finally, sprinkle some crispy roasted mung bean over it and enjoy!

Video

Notes

• Soaking the rice is a must for the glutinous look, chewy texture, yet a non-mushy rice.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Thai Mango Sticky Rice Recipe appeared first on Raks Kitchen.

Erissery is a traditional Kerala recipe, made with Yellow pumpkin, along with coconut, brown cow peas and other simple ingredients. Let's see how to make this simple yet flavourful dish with step by step pictures and video.

This is often served as part of a lunch during special occasions and festivals like onam. But you can make it anytime to enjoy this!

Check out my other Kerala olan, Puli inji and Pineapple pachadi recipe in this website.

Ingredients

• Pumpkin (yellow) - Mathan/ Mathanga - I prepared erissery with this in this recipe
• Brown cowpeas (Vanpayar)
• Grated coconut - as Base, for richness & taste and roasted for garnish, gives a texture and flavour.
• Cumin seeds - for aroma
• Small onion shallots for flavor. But if you are making for festivals, please omit.
• Chilies - for spice. I used red ripe fresh chilli, use green chilli for more flavour. Also a dry red chilli while tempering.
• Turmeric powder for color and it's goodness.
• Curry leaves for flavor
• Salt to taste
• Coconut oil for tempering, adds flavour.

Check my recipe card for full list and exact measurements.

Step by step images

1. Wash firstly and soak brown cowpeas (vanpayar) overnight.

2. Next day, drain the water, wash and keep aside.

3. Take soaked cowpeas, cubed pumpkin, turmeric, salt and 1 cup water in a pressure cooker.

4. Then pressure cook for just 2 whistles.

5. Once pressure is released naturally, open and check for doneness. The cowpeas should be soft to press.

6. Meanwhile grind coconut (save 2 tablespoon for roasting) with little water, chilli, onion and cumin seeds.

7. It can be a coarse paste but make sure not to add too much water.

8. Then add the ground paste to cooked pumpkin and mix well.

9. Boil furthermore until you get a homogenous consistency. It is okay if some of the pumpkin gets mashed.

10. After that switch off the stove and heat a pan with oil for tempering. Once oil is hot, splutter mustard, add urad dal and red chilli.

11. Then add curry leaves and add the reserved 2 tablespoon coconut.

12. Roast until golden in colour.

Finally, add to the erissery and mix to serve.

Manthan erissery is ready to serve in you Onam sadhya or Vishu sadhya. You can make this in regular days too for lunch as side.

Substitutions & Variations

• Onion: Though I have added onion, there is also a version that doesnot use onion.
• Chilli: Instead of fresh chilli, use black pepper while grinding coconut.
• Vegetable: You can use elephant Yam or Plantain to make a variation.
• Use fresh green long beans too instead of dried brown cow peas.

Top tips

• Soaking brown cow peas (vanpayar) overnight helps easy cooking.
• The dish should have a homogenous texture so that it looks perfect while serving over a banana leaf.

Shelf life

Since it is coconut added dish, it should be consumed soon, or within 2 days in refrigerator.

Serving Suggestion

Serve as part of a Sadhya, I love to have it with Kerala papadam.

Recipe card

Print Pin

No ratings yet

Erissery Recipe | Mathanga Erissery

Erissery is a traditional Kerala recipe, made with Yellow pumpkin, along with coconut, brown cow peas and other simple ingredients.

Course Side Dish

Cuisine Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Author Raks Anand

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• 2 cups Pumpkin cubed
• ¼ cup Brown cow peas vanpayar, soaked overnight
• ¼ teaspoon Turmeric
• Salt

To Grind

• ½ cup Grated coconut
• ½ teaspoon Cumin seeds
• 1 Green chilli or 4 black pepper
• 2 Small onions Optional

To Temper

• ½ teaspoon Mustard
• 1 teaspoon Urad dal
• 1 Red chilli
• 1 sprig Curry leaves
• 2 tablespoon Grated coconut

Cook ModePrevent your screen from going dark

Instructions

• Wash firstly and soak brown cowpeas (vanpayar) overnight.
• Next day, drain the water, wash and keep aside.
• Take soaked cowpeas, cubed pumpkin, turmeric, salt and 1 cup water in a pressure cooker.
• Then pressure cook for just 2 whistles.
• Once pressure is released naturally, open and check for doneness. The cowpeas should be soft to press.
• Meanwhile grind coconut (save 2 tablespoon for roasting) with little water, chilli, onion and cumin seeds.
• It can be a coarse paste but make sure not to add too much water.
• Then add the ground paste to cooked pumpkin and mix well.
• Boil furthermore until you get a homogenous consistency. It is okay if some of the pumpkin gets mashed.
• After that switch off the stove and heat a pan with oil for tempering. Once oil is hot, splutter mustard, add urad dal and red chilli.
• Then add curry leaves and add the reserved 2 tablespoon coconut.
• Roast until golden in colour.
• Finally, add to the erissery and mix to serve.

Video

Notes

• Soaking brown cow peas (vanpayar) overnight helps easy cooking.
• The dish should have a homogenous texture so that it looks perfect while serving over a banana leaf.
• I used fresh but ripe chilli. You can use green chilli or black pepper too.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Erissery Recipe | Mathanga Erissery appeared first on Raks Kitchen.

Olan is a Kerala dish (stew) prepared with coconut milk as base, ash gourd (kumbalanga) and red cow peas (vanpayar) as main ingredients. This is a simple recipe with minimal ingredients, yet so flavourful.

Olan is served as a part of Kerala Onam Sadhya but it is a wonderful accompaniment for regular south Indian lunch menu too. Since it is similar to stew, you can have it with appam, idiyappam too.

Check out my Pineapple pachadi and beetroot thayir pachadi recipe in this website.

Ingredients

Here are the only few ingredients for this super easy olan recipe.

• Ash gourd - Kumbalanga in Malayalam. Use fresh stock of ash gourd for best taste and texture.
• Red cow peas - Vanpayar in Malayalam. This gets cooked easily as well as soaks quickly. Adds a great flavour, nutritional value to the dish.
• Coconut milk - I used readymade coconut-milk for shortcut, but have given how to extract coconut-milk too to use in this recipe.
• Green chilli - Used for spicing the dish mildly.
• Coconut oil - Main flavour comes from coconut-oil we add at the end. Use virgin, cold pressed if possible, natural, edible ones.
• Curry leaves - This does wonders in terms of the dish's main flavour.

See recipe card for full list & quantities.

Instructions

Let's see how to make olan easily.

1. Wash firstly and soak red cowpeas (vanpayar) overnight.

2. Next day, drain the water, wash and keep aside.

3. Peel the skin of ash gourd, without any green part.

4. Remove the soft center pith too.

5. Slice the ash gourd to thick strips or if you like it thin slice, you can cut into thin slices too.

6. Then, cut into cubes. I like to have it like this, bit big.

7. Then add coconut milk to it. Since I used store bought, it was thick and I used ¼ cup of it.

8. After that, add ½ cup water to dilute. If using fresh thin coconut-milk, use ½ cup to ¾ cup.

7. Then add slit green chilli, few curry leaves and salt.

8. Pressure cook for just one or two whistles.

9. Once pressure is released naturally, open and check if the brown cow peas turned soft.

10. Then add the thick coconut milk.

11. Add few more torn fresh curry leaves for flavour, and a generous drizzle of coconut oil.

6. Mix well, bring to boil and switch off the flame.

Kerala olan is ready to serve! Usually olan is served as side dish in Onam Sadhya, but I liked it with plain steamed rice too. Really enjoyed it with hot cooked rice.

Substitutions & Variations

• Red cow peas - You can use white black eyed peas or even fresh long beans.
• Yellow pumpkin - Mathan - Use mix of both in equal quantities. Half white pumpkin, half yellow pumpkin.
• Ginger - Add slivered ginger in addition for an absolutely refreshing flavour.
• Spice level - Adjust the chilli quantity to suit your taste buds. I like to keep it mild for this dish.
• Coconut milk - Use more coconut milk (the thin one) avoiding water while cooking the vegetable, in case you use fresh coconut milk.

Storage

Consume within 6 hours as this has coconut-milk in it. If you refrigerate, cool it down as soon as possible, then you can store it the next day.

FAQ

What is the substitute for white pumpkin in olan?

The best I would suggest is to use cucumber. If you know any other substitutions, please let me know in comments.

Coconut milk

1. If you are extracting coconut milk at home, take 1 & ½ to 2 cups grated coconut in a blender. Add ¼ cup water or as less as you can to get thick first extract. Grind smoothly and squeeze the milk through a strainer. (onnam paal)

2. Again return the remains of coconut with another ½ to ¾ cup of warm water. Squeeze and extract the second coconut milk. (rendam paal)

Use in the recipe as needed. I highly recommend to use a teaspoon of rice flour to prevent curdled looks.

Looking for other recipes like this? Try these:

Recipe card

Print Pin

No ratings yet

Olan Recipe | Kerala Olan | Onam Sadhya recipes

Olan is a Kerala dish (stew) prepared with coconut milk as base, ash gourd (kumbalanga) and red cow peas (vanpayar) as main ingredients. This is a simple recipe with minimal ingredients, yet so flavourful

Course Side Dish

Cuisine Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Author Raks Anand

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• 2 cups Ash gourd White pumpkin, cubed
• ¼ cup Brown cowpeas Vanpayar
• ½ cup Coconut milk Readymade
• 1 Green chilli slit
• 1 sprig Curry leaves
• 1 tablespoon Coconut oil Virgin
• Salt

Cook ModePrevent your screen from going dark

Instructions

• Wash firstly and soak red cowpeas (vanpayar) overnight.
• Next day, drain the water, wash and keep aside.
• Then, peel the skin of ash gourd, without any green part. Remove the soft center pith too.
• After that, cut into cubes or if you like it thin slice, you can cut into thin slices too.
• Then take a small pressure cooker and add the chopped ash gourd in it. Add soaked, drained red cow peas to it.
• After that add few curry leaves, salt and then top it with 1 cup of thin coconut milk. I used readymade coconut milk, so it was very rich. I used ¼ cup of it and ¾ cup of water.
• Pressure cook for just one or two whistles.
• Once pressure is released naturally, open and add the thick coconut milk.
• Add coconut oil and few more curry leaves and just heat for a minute.
• Switch off the stove and Kerala olan is ready to serve!

Video

Notes

• You can cook the bean separately and ash gourd separately for whiter looks.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Olan Recipe appeared first on Raks Kitchen.

Pineapple pachadi is a traditional south Indian accompaniment that combines sweet as well as savory taste in coconut and yoghurt base. This is often served as part of a Kerala meal (sadhya). Let's see how to make this simple and easy dish in this post.

You can make it as part of Onam sadhya or even on regular days as part of any south Indian meal.

Check out my mango pachadi and beetroot thayir pachadi recipe in this blog.

Ingredients

These are the simple ingredients needed to make pachadi.

• Pineapple - Sweet and tangy pineapple works best.
• Coconut - Adds flavour, richness and taste to the dish.
• Curd - Balances taste of the dish.
• Chilli - I used both green chilli and red chilli for spice, flavour.
• Sugar - Depending on the pineapple's sweetness we can add a little sugar.
• Mustard - For tempering.
• Curry leaves - Adds a wonderful flavour.

Step by step photos

Let's see how to make pineapple pachadi with step by step pictures.

1. Firstly, pressure cook pineapple with green chilli, turmeric and ¾ cup water.

2. Let one or two whistles in medium heat.

3. Meanwhile, grind coconut with green chilli, cumin, little water.

4. Grind to a coarse paste.

5. Make sure to add less water otherwise pachadi may turn watery.

6. Let the pressure release naturally.

7. Add ground paste, sugar, ½ teaspoon salt.

8. Add smooth curd in low flame.

9. Mix well and simmer for 1 minutes.

10. Temper with mustard, curry leaves and broken red chilli.

11. Add to the cooked pineapple and pachadi is ready!

Serve Pineapple Pachadi as a side dish with steamed rice or as an accompaniment to any South Indian meal. Enjoy the sweet and tangy flavors!

Variations

• For more spicy kick, use red chilli powder while cooking pineapple.
• I have also seen they add fresh red grapes at the end as garnish. It looks colourful.
• You can add mustard instead of cumin seeds while grinding. Or add both.

Storage

Stays good upto 2 days in fridge. Since coconut is there, if it is hot and humid climate, it may be good in counter top only about 6-8 hours. If you want to store for couple of days in fridge, keep as soon as it cools down. Do not leave on countertop for long time and then refrigerate.

Top tips

While cooking pineapple, use less water to cook, otherwise pachadi may turn watery. In case it happens, boil the excess, off or you can also use ½ teaspoon corn flour or rice flour to make it homogenous. Beat curd well smooth before adding to the pachadi.

Recipe card

Print Pin

No ratings yet

Pineapple Pachadi Recipe | Kerala style

Pineapple pachadi is a traditional south Indian accompaniment that combines sweet as well as savory taste in coconut and yoghurt base. This is often served as part of a Kerala meal (sadhya).

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Author Raks Anand

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• 2 cups Pineapple
• 1 Green chilli
• ¼ cup Curd
• ¼ teaspoon Turmeric
• ¼ teaspoon Salt

To grind

• ½ cup Coconut
• 1 Green chilli
• ¼ teaspoon Cumin seeds

To temper

• 1 tablespoon Coconut oil
• ¼ teaspoon Mustard
• 1 Dry red chilli
• Curry leaves

Cook ModePrevent your screen from going dark

Instructions

• Firstly, pressure cook pineapple with green chilli, turmeric and ¾ cup water.
• Let one or two whistles in medium heat.
• Meanwhile, grind coconut with green chilli, cumin, little water.
• Grind to a coarse paste.
• Make sure to add less water otherwise pachadi may turn watery.
• Let the pressure release naturally.
• After that, add ground paste, sugar, ½ teaspoon salt.
• Thendd smooth curd in low flame.
• Mix well and simmer furthermore for 1 minutes.
• Finally, temper with mustard, curry leaves and broken red chilli.
• Add to the cooked pineapple and pachadi is ready!

Video

Notes

• While cooking pineapple, use less water to cook, otherwise pachadi may turn watery.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Pineapple Pachadi Recipe appeared first on Raks Kitchen.

Fruit custard is a rich and creamy, milk based dessert with your favorite collection of fruits. It usually has a mild colour and flavour from fruits and the custard. Let's see how to make this treat perfectly with step by step images.

This is basically a chilled dessert, so perfect in summer as well as to end any meal with this classic treat.

Check out my caramel bread pudding recipe and my mango cream recipe in this website.

Fruit custard is versatile that you can make it easily at home, just like an instant pudding or to say simply, a fruit salad with custard. All you need is your favorite selection of fruits.

Ingredients

Here are the fruits I used in this version of fruit custard. You can ofcourse use your favorites.

• Milk - I used full cream cow's milk.
• Custard powder - I choose eggless and vanilla flavor always.
• Sugar - For sweetening the custard.
• Apple - This is a must according to me. Vanilla + Apple's flavour = bliss!
• Pineapple - love the flavor, next to apple this is my favorite.
• Grapes - Add a good color pop as well as texture.
• Banana - I like to add as it blends well in the creamy texture.
• Pomegranate - The ruby like arils are beauty, treat for eyes!

See recipe card for quantities and full list.

Step by step images

Let's now make fruit custard.

1. Firstly, take custard powder and add little milk to it.

2. Then combine with a whisk without any lumps.

3. Start heating milk and let it come to boil.

4. Then add sugar and mix well.

5. After that, add the custard powder that we dissolved. Keep mixing.

6. Keep stirring to avoid the custard getting stuck in bottom.

7. It keeps getting thick, smooth and creamy.

8. Keep mixing to avoid layer forming on top.

9. Once cooled, keep it refrigerated.

10. Prepare the fruits and collect them to chill them too.

11. Then at the time of serving, place the fruits in a mixing bowl.

12. Add chilled custard to it.

13. Mix well and serve. Do not keep the mixed custard more than 3 hours as we have citrus based fruits in this and it may turn bitter.

14. Enjoy immediately. Top with some more fresh fruits to make it more pretty.

You can even top some nuts and serve fruit custard.

Substitutions & Variations

• Custard powder - Add 2 tablespoons of corn flour (corn starch), little yellow food colour and vanilla essence (¼ tsp) or natural vanilla extract (1 tsp) Instead of vanilla flavor, you can use any type of
• Vegan - You can use any vegan milk, I have not tried but have seen in other blogs. So it is possible.
• Fruits - You can make fruit custard just with any one type of fruit or even with fruit jelly.
• Drizzle some caramel sauce to make it more tempting!

Storage

Store the custard separately and fruits separately to avoid the fruits reacting with milk. It makes the custard bitter. Especially with citric fruits.

You can store for couple of days that way, later it turns watery.

FAQ

Related

Looking for other recipes like this? Try these:

Recipe card

Print Pin

5 from 1 vote

Fruit Custard Recipe

Fruit custard recipe is a rich and creamy, milk based dessert with your favorite collection of fruits. It usually has a mild color and flavour. Let's see how to make this treat perfectly with step by step images.

Course Dessert

Cuisine Global, Indian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Refrigeration 1 hour hour

Author Raks Anand

Servings 6 people

1x2x3x

Cup measurements

Ingredients

• 2 cups Milk
• 2 tablespoon Custard powder Vanilla flavour
• ¼ cup Sugar
• ¼ cup Pomegranate
• ¼ cup Banana chopped
• ¼ cup Apple chopped
• ¼ cup Pineapple Chopped
• ¼ cup grapes Slit

Cook ModePrevent your screen from going dark

Instructions

• Firstly, take custard powder and add little milk to it.
• Then combine with a whisk without any lumps.
• Start heating milk and let it come to boil.
• Then add sugar and mix well.
• After that, add the custard powder that we dissolved. Keep mixing.
• Keep stirring to avoid the custard getting stuck in bottom.
• It keeps getting thick, smooth and creamy.
• Keep mixing to avoid layer forming on top.
• Once cooled, keep it refrigerated.
• Prepare the fruits and collect them to chill them too.
• Then at the time of serving, place the fruits in a mixing bowl.
• Add chilled custard to it.
• Mix well and serve. Do not keep the mixed custard more than 3 hours as we have citrus based fruits in this and it may turn bitter.
• Enjoy immediately. Top with some more fresh fruits to make it more pretty.

Video

Notes

• Store the custard separately and fruits separately to avoid the fruits reacting with milk. It makes the custard bitter. Especially with citric fruits.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Fruit Custard Recipe appeared first on Raks Kitchen.

Ghee coffee recipe or bulletproof coffee is a popular beverage among those who follow ketogenic diet as well as paleo diet. But recently it is getting popular in India for weight loss as well. In this post, I am sharing two ways to prepare, with the potential health benefits.

Perfect to prepare yourself for the morning coffee as well as if you are following specific diet.

Check out my south Indian filter coffee and iced coffee recipe in this website.

About

Ghee coffee, called by various names such as bulletproof coffee, fat coffee, keto coffee, butter coffee (when made with butter).

Coffee, when had as such can have side effects such as caffeine crash, caffeine in coffee giving you sudden spike in energy, and then drop of energy levels if not consumed. Adding ghee can slow down this process and slows the absorption of caffeine in blood.

Benefits of Ghee coffee:

Here are the potential health benefits of ghee in coffee:

• Sustained energy.
• Improves focus, concentration, productivity.
• Weight management.
• Anti oxidant properties.
• Improved mood.
• Good for gut and digestion.

Ingredients

Here are the ingredients needed to prepare Ghee coffee or bulletproof coffee.

Instant version

• Instant coffee - You can use your own choice of Instant coffee (I used Bru pure)
• Ghee - I highly recommend using A2 Ghee for this, for it's goodness, health benefits
• Hot water - Boiling hot water

Way 2

• Coffee grounds - I used ground coffee I use for filter coffee (bought from Kumbakonam, India)
• Ghee - I highly recommend using A2 Ghee for this, for it's goodness, health benefits
• Water

See recipe card for exact quantities.

Instructions

First let's see the instant version.

1. Take Instant coffee in a cup firstly. You are going to whip this, so take in a large enough cup.

2. Then add ghee to it.

3. After that, pour in little hot boiling water to it, from the measured water.

4. Furthermore, whip it well with a hand blender or milk frother.

5. Then top it with the remaining hot water.

6. Bulletproof coffee ready! It's smooth, creamy and rich!

Using brewed coffee

1. Take ground coffee in the coffee maker firstly.

2. Then add water and brew coffee.

3.Take the brewed coffee, add ghee to it.

4. Whip it well furthermore with a hand blender or milk frother until creamy and frothy.

Pour ghee coffee in to a heated cup finally and enjoy hot!

Substitutions & Variations

• Ghee - instead of ghee, you can use grass fed cow butter too. You can use 1 tablespoon for this recipe.
• Vegan - use coconut oil or MCT oil, 1 tablespoon for 1 cup coffee.
• Flavored - You can make it flavored with cinnamon or nutmeg or a even a splash of vanilla extract may be?

Equipment

I have used IKEA milk frother and the coffee machine is Preethi drip coffee maker.

Storage

This coffee is meant to be consumed immediately. The ghee in coffee can become a layer, so drink it before it cools down.

FAQ

Can I use any type of ghee for making ghee coffee?

Grass fed, traditional a2 ghee is recommended for making ghee coffee for best results and benefits.Add image

Is ghee coffee suitable for lactose intolerant individuals?

Ghee contains minimal lactose. However, if you have severe lactose intolerance, better to consult your doctor before consuming.

Can I substitute ghee with coconut oil?

Yes, you can use pure coconut oil if it is available.

Recipe card

Print Pin

5 from 1 vote

Ghee Coffee Recipe | Bulletproof Coffee

Ghee coffee recipe or bulletproof coffee is a popular beverage among those who follow ketogenic diet and paleo diet.

Course Drinks

Cuisine ketogenic, paleo

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Author Raks Anand

Servings 2 people

1x2x3x

Equipments (Amazon Affiliate links)

Milk frother or hand blender

Coffee maker

Cup measurements

Ingredients

Instant ghee coffee

• ¾ teaspoon Instant coffee Bru pure
• 1 cup Hot water
• 1.5 teaspoon Ghee A2 Ghee

Way 2

• 1.5 tablespoon Ground coffee
• 1.5 teaspoon Ghee A2 Ghee
• 1.25 cup Water

Cook ModePrevent your screen from going dark

Instructions

Instant version

• Take Instant coffee in a cup firstly. You are going to whip this, so take in a large enough cup.
• Then add ghee to it.
• Pour in hot boiling water to it, measured.
• Whip it well with a hand blender or milk frother.
• Enjoy immediately.

Using brewed coffee

• Take ground coffee in the coffee maker.
• Add water and brew coffee.
• 3.Take the brewed coffee, add ghee to it.
• Whip it well with a hand blender or milk frother until creamy and frothy.

Video

Notes

• Serve the coffee in insulated cups (wash in hot water prior serving) to keep it hot.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

The post Ghee Coffee Recipe | Bulletproof Coffee appeared first on Raks Kitchen.