Mixed Vegetable Theeyal

Curries have always been a special part of Indian cuisine. Kerala dishes are no exception. Theeyal is a vegetarian side dish in Kerala cuisine. I already posted Zucchini Theeyal, TomatoTheeyal in my blog. (See the link). Here is another one Theeyal “Mixed Vegetable Theeyal”. So, here we have a delicious and mouthwatering recipe of mixed vegetable Theeyal, which is sure to take your taste-buds on a delightful ride.

Ingredients:

Tamarind                       gooseberry size ball

Turmeric powder             ½ tsp.

Salt                               to taste.

Water                            as needed

Vegetables

Raw banana                     ½ no.

Beetroot                           ½ no

Carrot                              1 no

Okra                                5 no.

Potato                             2 no.

Green Beans                     8 no

Bell pepper (capsicum)       1 no.

 For roasting and grinding

Oil                                   1 tsp.  

Grated Coconut                  1 cup

Coriander Powder                2 tbsp.

Red Chili Powder                 1 tbsp

Fenugreek powder               ½ tsp.

For Tempering        

Coconut oil                         2 tbsp

Mustard seeds                    1 tsp.

Curry leaves                        few

Grated coconut                    1 tbsp.

Dry red chilies                     2 no.

Method:

• Wash and chop all vegetables lengthwise. Cook it in the microwave for 5 minutes. Shallow fry all vegetables in one minute in coconut oil.  Keep aside.
• Soak the tamarind in hot water for 10 minutes and extract juice.
• Cook all the vegetables (except okra) in little water along with  little salt and turmeric until soft but not mushy.
• Heat the pan add ½ tsp of oil; fry the coconut till golden brown. Simmer and add all masalas powders and stir and fry till it gives you a good aroma.  Keep aside for cooling.
• Grind everything to a smooth paste along with 1 cup water.
• Take a cooking pan and add the ground paste, cooked vegetables and fried okra along with more water and salt. Simmer on medium flame for 5 -7 minutes.
• Add the tamarind juice in it and let it boil in medium flame
• Reduce flame and allow the gravy to thicken.
• Heat a oil in a pan and splutter mustard seeds. Then add all other tempering and fry till coconut change in brown color.
• Pour the seasoning over the Theeyal and mix gently.
• Serve hot with steam rice.

My other Theeyal Recipes: Zucchini Theeyal, Tomato Theeyal

Pudalangai Millaghu Kootan/Snake gourd Pepper Stew

A Simple traditional Kerala dish from my Madappalli.

Ingredients

Moong Dal                                 ¼ cup

Big Snake Gourd                        1 no.

Turmeric Powder                        ½ tsp.

Asafetida                                 1/4 tsp.

Salt                                         to taste

Roast and Grind   

Shredded fresh coconut               ½ cup

Urdu dal                                    1 tbsp.

Chenna dal                                1 tsp.

Curry leaves                               few

Black Pepper                              1 tbsp.

Red chili                                    1 no.

Seasonings

Coconut oil                                1 tbsp.

Mustard seeds                           1/2 tsp.

Urad dhal -                                1 tsp.

 Curry leaves                              1 sprig

Red chili                                     1 no. (Broken)

Method:

• Pressure cook the moong dal with turmeric powder. Mash it and keep aside.
• Cook the snake guard with turmeric powder and salt.
• When snake guard is cooked, add grounded spicy mixture in it.
• Let it cook until the raw smell disappears.
• Now add the cooked dal in it and cook for few more minutes in simmer.
• Stirring occasionally till vegetables are tender, remove from the stove heat.
• Heat the coconut oil and fry all tempering.
• Pour the tempering over the cooked Kootan.
• Serve the Kootan with rice. and Rasam

Malabar Aviyal

Malabar is located in southern tip of India; Kerala enjoys unique geographical features that have made it one of the most sought after tourist destinations, Rich in Heritage, scenic beauty and mouthwatering cuisine. 

Malabar

Pre-independence Kerala was basically split into the princely states of Travancore & Kochi in the south, and Malabar district in the north; the erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and northern Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India (like Ethakka,bittergourd,Karunai).

Methology of Avial, see the link Aviyal

Malabar Aviyal is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. It plays a major role in Kerala Sadya. Making Aviyal is quite easy, once you are done cutting the vegetables. This Aviyal menu is sure to transport you to the shores of Kerala. Enjoy

Ingredients

Vegetables

Ethaykka (Kerala Banana)    -              1 no

Carrot                                              1 no

Beans                                              10 no.

Elephant Yam                                    50 gm

Raw Banana                                     1 no.

Methanga-Red Pumpkin                      1 small piece

White Pumpkin/Kumbalanga                1 small piece

Lobia/ Nandan Payar                          100 gm.

Golden Cucumber / Nadan Cucumber     ½ no

 Green chilies                                    2 no

Grind Coarsely

Fresh Coconut                                   1 cup

Green Chilies                                    8 no.(Depending on spice level)

Jeera                                               a pinch. 

Other Ingredients 

Turmeric Powder                                ¼ tsp.

Plain sour yogurt/curd                        1 cup (room temperature)       

Water                                              2 cups

Salt                                                to taste

For Seasoning

 Coconut oil                                       2tbsp.

Curry Leaves                                     2 strings

Method:

• Grind coconut, cumin seed, and green chilies with adding  a little water and grind into coarsely.
• Peel and chop all the vegetables into similar sized 2-inch lengths.
• Take a heavy cooking pan, add vegetables, water ,turmeric powder and salt. Cook the vegetables.
• When  the vegetables are ¾ cooked, add the grounded coconut paste  and l tbsp. of  coconut oil into it. Mix the vegetable gently.
• Keep an eye on the vegetables as they may need more water as they cook.
• Now cook over low heat for about 10 minutes till the raw taste of coconut paste gone.
• Whip the curds into a smooth blend. Keep aside.
• Turn off the stove heat and add the whipped curd into vegetables and gently mix  it.
• Heat coconut oil in kadai, fry the curry leaves and add into the Aviyal and mix well.
• Now the famous Malabar Aviyal is ready to serve.
• Serve hot Aviyal with White Rice.

  Note: See my other Aviyal recipe is here, Aviyal 

Masitha Keerai/Smashed Greens/Cheera Udachathu

Masitha Keerai is a very healthy form of Kootu since it contains less spices and vegetable alone. Chiru Keerai, Mulai Keerai or palak  or any other Keerai is used. You can make this very quickly. Try and enjoy!

  

Ingredients 

 Greens                                    2 Cup

 Salt                                        to taste.

Turmeric powder                       a pinch

Seasoning:

Ghee /coconut oil                          2 tsp.

Mustard seeds                            1 Teaspoon

 Urad dal                                     1 Teaspoon

 Asafetida powder                       1⁄2 Teaspoon

 Dry red chili                                2 no. 

Method:

• Cut and wash the greens (any variety)well.
• Cook with a pinch of turmeric powder and salt.
• Crush well with a churner.
• Heat ghee in a pan, fry the all seasonings.
• Now add these seasonings to the greens. Mix well.
• Serve hot with plain rice.

Gothuma Payasam (Cracked Broken Wheat Payasam)

Cracked wheat is made by cutting or crushing whole raw wheat berries (kernels) into small pieces. Because it contains wheat bran and wheat germ, cracked wheat is an excellent source of fiber.

   This is one of the  Traditional Kerala Specialty.  This is an easy and healthy sweet dish.  Easy to make and a real treat for your taste buds!. Enjoy.

Broken Wheat

Ingredients

Broken Wheat                       1 cup

Water                                  3 cup

Milk                                     1 cup

Medium coconut milk              1 cup

Thick coconut milk                 1 cup

Jaggery (powdered)                2 cup

Dry ginger powder                  1/2tsp.

Ghee                                    2tbsp.

Crushed Cardamom                 2tbsp.

Cashewnuts                           1tbsp.

Coconut pieces                       1tbsp.

Method: 

• Wash the broken wheat thoroughly for 4-5 times.
• Pressure cooks the cleaned broken wheat with 3 cups of water & 1 cup of milk.
• I cooked it on six whistles on medium heat. Allow it to cool. The wheat should be thoroughly cooked and almost mashed.
• Meanwhile melt the jaggery with ½ cup water. Keep on stirring continuously until the jaggery has melted. Strain the melted jaggery.
• Combine the melted jaggery & cooked wheat.
• Add 1 tbsp. of ghee, crushed cardamoms & dry ginger powder to this.
• Cook this mixture till it reaches a thick consistency.
• Add medium thick coconut milk to this & combine well. Let it boil.
• When it attains a thick consistency, add thick coconut milk. Give a good stir & mix well.
• Let it cook for 5 more minutes on low flame & remove from fire.
• Roast cashews & coconut pieces in ghee and add it to the Payasam.
• Serve warm. 

Note:

• Before adding melted jaggery to wheat, make sure that wheat is cooked well. 
• You can increase milk and decrease water used in this recipe for a better taste.
• Payasam tends to thicken as it cools down. If so dilute it with warm coconut milk or milk.
• You can use coconut milk powder mixed with warm water.

Chakka Pradhaman /Jackfruit Payasam

Chakka Pradhaman is a traditional Payasam (pudding) of Kerala, India. The main ingredients of Chakka Pradhaman are Jack fruit and jaggery. Chakka varatti/jack fruit jam or jack fruit pulps cooked in coconut milk and then sweetened with jaggery.

I wanted to prepare this Pradhaman with fresh jack fruit  , but I could not find any ripe jack fruit in Indian store, so I used canned jack fruit for this Payasam.

Ingredients

Canned jack fruit                  2 tins

Jaggery                               1 1/2 cups (use it according to your sweet preference)

Low fat Coconut milk tin       1 ½ tin 

Dry ginger powder(Chukku)  1 tsp.

Coconut pieces                     ¼ cup

Fresh Cardamom   powder     1 tsp.

Ghee                                  2 tbsp.

Method

• Cut the jack fruit into small pieces. Shallow fry the pieces into 1 teaspoon of ghee.
• Cook it with thin coconut milk(Mix 1/2 tin coconut milk with 1/2 cup water)  around 15 minutes or till they became soft. When the jack fruit is fully cooked, slightly mashed it using  a potato masher.
• Meanwhile make jaggery syrup, adding ¼ cup of water to the jaggery and cook it in a low flame. When the jaggery is fully melted and strains it to remove dust particles.
• Add the jaggery syrup to the cooked jack fruit and cook till all water is evaporated.
• Now add the ½ tin of coconut milk diluted with very little water and let it come to nice boil. Add dry ginger powder & cardamon powder in it.Reduce the stove heat to very low
• When it reaches thick consistency, add the thick coconut milk and mix it and bring to boil and remove from fire.
• Heat ghee in a pan and fry coconut slices till they become light brown in color and to the Pradhaman.
• Finally pour 1 tbsp. of ghee in to Pradhaman
• Chakka Pradhaman is ready to serve hot or cold anyway you like it. 

Inji Thayir/Ginger Yogurt

This is a must item for any sadya(feast) like Onam  and Vishu or even the wedding feasts. This is very easy to prepare and ginger helps in digestion.

Ingredients:

Grated Ginger                                                2 tbsp.

 Thick Yogurt/ Curd                                        1 cup

Red Chilies                                                       2 no.

Salt                                                                    to taste

Seasoning:

Coconut oil                                                      1 tsp.

Mustard seeds                                                  ¼ tsp.

 Curry leaves                                                     1 stem

Method:

• Mash the ginger and red chilly roughly, using a Mortar
• Mix all the ingredients together, and mix well,
• Heat a oil in a pan , fry mustard seeds , curry leaves .
• Add to Inji thayir.
• Serve with rice.

Cabbage, Carrot and Peas Thoran

Thoran is a Kerala-style stir fry dish loaded with grated coconut and veggies of your choice.  Any Kerala Sadya(feast) is incomplete without Thoran. Cabbage Thoran the main side dish in Kerala cuisine/Kerala Sadya. 

Ingredients 

Small cabbage                                    1 no.

Chopped carrot                                   ¼ cup

Fresh Green Peas                                 ¼ cup

Grated ginger                                     1 tbsp.

Salt                                                  As required

For Grinding    

Shredded coconut                                ½ cup

Cummin seed (jeera)                            ½ tsp

Green chilies                                        4 no.

Seasoning

Coconut Oil                                         1 tbsp.

Mustard seeds                                     ½ tsp.

Hing                                                   ¼ tsp.

Curry Leaves                                      few

Method:

• Wash cabbage before chopped otherwise the water content will be very high and also it will be cooked immediately after chopped it otherwise the crispness of cabbage will be ruined.
• Grind corasely coconut, cumin seed, green chilies together. Keep aside.
• Take a non stick pan , heat oil and add the mustard and splutter it.
• Add the shredded cabbage , carrot, peas, and ginger with salt.
• Saute for 3 minutes in the low heat,  when the veggies are cooked, add the grounded coconut mixture and mix everything together.
• Cook on low flame, stirring occasionally.
• After 3 -5 mintues , the veggies are cooked,   turn of the heat.
• Now thoran is ready to serve.
• Serve with rice,Kuzhambhu, Sathuamuthu. 

Note:

• You can prepare Thoran using any veggie like cabbage, carrot, beetroot, beans, ivy gourd or a combination of vegetables.

Moru kachiyathu/ Seasoned Buttermilk

This is a simple dish from Kerala. I prepare Moru Kachiyathu (Seasoned Butter Milk) whenever I am in hurry & also Dhuvadesi days. It is very easy and can be prepared in less than 10 minutes. You don't need coconut for this recipe.

Ingredients:

Yogurt                                        2 cups (room temperature)

Water                                         1 cup

Ginger grated                              1 tsp.

Turmeric powder                          ¼ tsp.

Salt                                             to taste.

Seasonings:                       

Coconut oil                                    1 tbsp..

Mustard seeds                                1/4 tsp.

Fenugreek seeds                             a pinch

Red chilies                                      2 no.

Curry leaves                                    1 stem   

Method:

• Blend the yogurt with water. Keep aside.
• Heat oil in a pan and splutter mustard & fenugreek.
• Add chilies, ginger and curry leaves. Fry it for 1-2 minutes.
• Add Turmeric powder in it. Mix well.
• Add blended butter milk & slat and stir well.
• Stir continuously for 5 to 7 minutes.
• Keep on stirring till it becomes warm. Never allow it to boil.
• Remove from the stove and stir for a few more minutes allowing it to cool.
• Serve hot with Rice. 

Note:

• Butter milk should be room temperature. Other ways it may cradle.
• You can store this one week in the refrigerator.

Kannimanga /Vadu mangai/Tender Mango Pickle

Vadu Manga/Tender Baby Mangoes

Mango is loaded with anti-oxidant vitamin A (beta carotene), Vitamin C and Vitamin E; traces of Vitamin B1, B2, B3, B6 and B9. It also includes minerals like potassium, phosphorus, Calcium and Magnesium.

I am a huge fan of vadu mango, particularly Kerala’s kanni mango achar. It is  very healthy as it is an oil free pickle which keeps well for up to 2 years. This pickle is common in regions of Tamilnadu, Kerala, Karnataka & Andhra. This is a seasonal product. You will get Mavadu only in March-April. Being a seasonal fruit, both ripe and unripe forms take a major place in everyday cuisine during the season. One  favourable saying is like this   "Maatha Ootadha Soru, Mavadu Ootum". meaning, The mango will feed the food that one's mother does not feed.

Ingredients:

Tender Raw Tiny Mangoes         50 no

Colorful red chilies                  15 no.(adjust according to your spice level)

 Crushed Mustard Seeds             4 tbsp.

Fenugreek seeds                       1 tsp.

Asfoetida:                                1 tbsp.

Rock Salt                                  ½ cup-3/4 cup (as per your taste )

Method:

• Select small, solid, fresh and tender mangoes. Just smell and ascertain freshness.
•  Just clean for dirt. Wash the mangoes. Wipe it with your kitchen napkin.
• In the meanwhile get out your large pickling jars, ensure they are cleaned well, nice and dry.
• In a glass jar mix the mangoes and salt and keep it aside for 5 to 7 days.
• Drain the salt water collected from the jar.
• Soak the red chilies, fenugreek seeds for an hour in the salt water.
• Grind coarsely and mix it with mango pieces.  Add crushed mustard seeds &  Asafoetida in it.
• Mix well and close the jar tightly.
• Keep in a cool dark place. Keep stirring every day for another week.
• When it is done, you can see the color change of the mangoes.  When it is ready, use it.
• Serve with Curd Rice. So simple, but truly delicious, an all-time favorite!

Note:

• Buy bunches of these mangoes with their stem intact.
• Get the  overpowering smell of fresh sap, raw, tart & fresh ones.
• Try to pick even sized mangoes an inch long  perhaps.
• Always use clean and dry spoon to serve the pickle.

Cherupayar Payasam/Moong dhal Payasam

Paruppu Payasam is a traditionally important dish in Kerala cuisine. Anyone who has had an Oman or Vishu sadhya will vouch that the feast is incomplete until you have savored the steaming paruppu payasam.

Ingredients

Green gram dal/ Moong dal                    – 1 cup

 Grated Jaggery                                   – 1 ½ cup

Mashed banana                                     -1 no

Very Thin Milk ( 3 rd milk)                      – 1cup

Thin coconut milk                                 – 2 cups

 Thick coconut milk                               – 1 cup

 Cardamom Powdered                            – 2 tbsp

Dry ginger Powder                                 – 1`/4 tsp

Cashew nuts                                         – 2 tbsp

Raisins                                                 -2 tbsp

 Coconut Pieces                                   – 3 tbsp

Ghee                                                  – 4 tbsp

Method

• Dry roast the dal in a nonstick pan till it turns light brown color. After cooling it well, cook the dhal along with very thin milk (3^rd milk) and water and pressure cook it for 3 whistles. Take out the dhal from the cooker and mash it well. Keep aside.
• Melt the jaggery and filter it. And keep aside.
• Heat the 2 tbsp. of ghee in the heavy bottom vessel; add the cooked dhal, mashed banana and the thin coconut milk (2^nd milk). Stir it well and now add the melted jaggery, cardamom power and Dry ginger powder.. Mix it well and cook it in the very low flame for 10 minutes. Stir occasionally.
• Finally add the thicken coconut milk and stir well. Switch of the flame.
• Fry the cashews and raisins in 1 tbsp. of ghee and pour it into the payasam.
•  Fry the small coconut pieces this same ghee till it turns golden color and add it to the payasam.

Nei Payasam / Aravana Payasam

This payasam is served as prasadam / Neivedyam in temples of Kerala. Nai payasam has thick consistency than the usual payasam and prepared in lots of ghee(clarified butter), the more ghee you add, the better it tastes. This nei payasam also called as Aravana Payasam, and Kadu Mathura payasam i.e. very sweet payasam.  For health reasons, I reduced ghee and jaggery amount in my recipe. If you want you can add more ghee and jaggery.

Ingredients

Raw rice                                1 cup

Water                                   2 1/2 cup

Powdered Jaggery                   – 2

Ghee/ clarified butter             - 3 tbsp.

Grated coconut                       1/2 cup

Cardamom powder                 1 tsp.

Dry ginger powder                 1/2 tsp.

Method:

•   Soak rice for at least 30 minutes. Drain and roast in a pressure cooker for 2 to 3 minutes.
• Add water and pressure cook for up to2 whistles. Cook the rice such that the grains are separate, not over-cooked or sticky.
• In the meanwhile, heat a heavy bottom vessel; add the powdered jaggery and about ¼ cup of water.
• Cover it and cook on medium heat until the jaggery melts.
• When the jaggery dissolves completely, strain for impurities and pour it back into the same vessel.
• Let this jaggery syrup boil for a few minutes till the syrup starts thickening,.
• Mash the cooked rice , add the rice into the jaggery syrup , keep stirring for few minutes.
• Add about 2 tablespoon of ghee. Mix well. Continue cooking on low heat. Keep the mixture lubricated by adding the ghee at frequent intervals. Keep stirring as the water evaporates and the bubbles splatter furiously. Do not cook for very long as this will become very hard once it cools down.
• In a small frying pan, heat 1 tbsp. of ghee, add the grated coconut and fry till golden brown. Add these to the payasam. Also add the cardamom powder and dry ginger powder and mix well. 
• Delicious nei payasam is ready to eat.

Puttu

Puttu is a South Indian (Kerala) and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut.  This is one of the popular dishes from Kerala. Puttu is frequently served with poppadum, yellow Kerala Banana, Kadalai (BlackCickpeas) Curry. Here I showed you 2 types of Puttu. One is rice flour Puttu and other one is Multi flour Puttu.

Ingredients

For  Rice Puttu

Puttu Podi – 1 cup

Multi flour and Puttu kutti

Grated Coconut – ¼ cup

Water – 1/2 – 3/4 cup

Salt

For Multi flour Puttu

Multi flour Puttu Powder – 1 cup

Grated fresh coconut – ¼ cup

Water

Salt to taste

Method:

• Add salt to 1 cup of water. Sprinkle this water to the rice flour and mix till you reach breadcrumbs consistency. Do not use too much water.
• The right consistency is reached when you press little flour in your fist and it forms a shape and not crumbles off.
• For making Puttu, use PUTTUKUTTI. Put a handful of grated coconut in the Puttu kutty and then put rice powder till half followed by another handful of grated coconut. This is done till the top. Close the lid and steam it for 5 to 8 minutes until the steam passes from the top of the Puttu kutti.
•  Serve it hot with banana, pappad, kadai curry.

Kumbalanga Kuttan(White Pumpkin Curry)

Kumbalanga Curry is a very easy to prepare dish and can be used with steamed rice.

Ingredients:

 Chopped Kumbalanga (White Pumpkin) – 1 1/2 cup

Turmeric powder- 1/4 tsp.

Chili Powder - 1/4 tsp.

Salt - as required

  To Be Grind

Grated Fresh Coconut - 2 tbsp.

Jeera - 1/2 tsp.

Grated Ginger – 1tsp.

Green chilies – 3 no

Seasonings:

 Coconut oil / cooking oil 1 tsp

Mustard seeds - 1/2 tsp.

Red chilies – 2 no

Asafetida – ¼ tsp

Curry leaves

Method:

•  Cook the Kumbalanga along with a little water, turmeric powder, chili powder and salt.
• Grind Coconut, green chilies, ginger with Jeera and a little water to a fine paste
• Mix the grounded coconut with the cooked Kumbalanga.
• Heat Oil in a pan and splutter mustard seeds, curry leaves, Asafetida and dry red chilies.
• Pour the seasonings to the of Kumbalanga mixture
• Serve with Steamed or boiled rice.

Kootu Curry

Madappalli provides you a simple and delicious Kerala dish. . This curry is very famous  in Malabar side.  I made this curry with two vegetables only. You can add any variety of vegetables in it and make this  curry. (You can use Snakegourd, carrots, yam etc.)

Ingredients:

 Raw Banana – 2 no

Black Chenna – ½ cup

Grated Coconut – ½ cup

Jeera – ¼ tsp

Turmeric Powder – ¼ tsp

Crushed Black Pepper -  1 tsp

Salt to taste

Seasonings:

Coconut Oil – 2 tsp

Mustard Seeds – ½ tsp

Grated coconut -

Curry Leaves – few

Red chilies – 2 no

Method:a

•  Soak the Chenna overnight.
• Cook the Chenna with little salt in a pressure cooker. Keep aside.
• Chop the banana in medium size cubes. Cook it in a little water, turmeric powder, black pepper and salt.a
• Grind together cumin seeds and grated coconut.
• Mix together the chenna and the cooked banana. Mix 1 tsp. of coconut oil in it.
• Now mix the grounded coconut in it.
• Cook it in low flame for few minutes.
• Heat the oil, add all seasonings and fry , add to the curry.
• Serve hot with rice.