Onam Sadhya Recipes - Awesome Cuisine

This book is dedicated to Susan, my better half. Without her understanding and
constant support, maintaining the blog and writing an eBook would not have been
possible.
This is the Third Edition of the eBook and is the copyright property of www.
chackoskitchen.com. This eBook is a humble gift to you for your encouragement,
support and criticism over these years.
DISCLAIMER
This ebook belonging to chackoskitchen.com is made available by Abraham and
Susan for educational purposes and general information not as specific advice. All
material is based on true experiences and personal opinions. All effort has been taken
to make the information as accurate as possible.
Taste is subjective and we Shall Not be held responsible. The information offered
on this eBook is to be used at your own digression. By using any information gained
from this eBook you are assuming full responsibility for any and all issues.
HELP US SPREAD THE WORD
What you can do?
You are free to share this eBook with any number of people. You may also use
for professional experiments and project works as long as you credit the work back to
chackoskitchen.com

What you cannot do?
Edit. Copy. Sell or transfer for a price.
CREDITS
Aju A.Varghese (ajuvekkal@gmail.com) – eBook Designer
I hope you enjoy reading this as much as we enjoyed putting this together! Thanks
for supporting our blog and a happy Onam!
Blog : chackoskitchen.com
Email : abraham.schacko@gmail.com
Photo showcase : flickr.com/photos/chackoskitchen
Twitter : chackoskitchen
Facebook : facebook.com/ChackosKitchen
Linkedin : uk.linkedin.com/in/chackoskitchen
RSS Feed : chackskitchen.com/feed/
Google+ : plus.google.com/102982507574379509194/posts
Pintrest : pinterest.com/chackoskitchen/
O N A M R E C E I P E S b y C H A C K O S K I T C H E N . c o m

O NAM though popularly known as the harvest festival of Kerala, around the
world, for a Malayalee it trascends the boundaries of season and brings in
nostalgic memories of home. The rich culture and heritage of the golden state of
Kerala is showcased in its grandest splendour during the Onam season. Onam season
dotted with lot of cultural activities including intricately decorated Pookalam(flower
decoration), breathtaking Snake Boat Race and exotic Kaikottikali dance are some of
the most remarkable features of Onam .This is also the time of family reunions, the
highlights of which are the grand Onam Sadhya(feast).
A Brief History of Onam
Onam falls during the Malayalam month of Chingam (Aug – Sep) and marks the
homecoming of legendary King Mahabali. It is believed that during his reign, the world
saw the peak of prosperity and individual integrity. It is believed that Onam celebrations
started during the Sangam Period. Record of celebrations can be found from the time
of Kulasekhara Perumals (800 AD). At that time Onam celebrations continued for a
month.
Harvest Time
As it is a harvest season, the beautiful state of Kerala can be seen in its magnificent
best. Weather is pleasantly sunny and warm calling for mirth and celebrations. Fields
look brilliant as they glow with golden paddy grains. It is also the boom time of fruits
and flowers. After the month of deprivation, Karkidakam (last month of Malayalam
Calendar), farmers are happy with a bountiful harvest and celebrate the festival to the
hilt.
ONASADHYA (The Grand Feast)
Onam is celebrated in four days, as Onnam Onam (first day of Onam) through Nalaam
Onam (fourth day).
Onnam onam (first day) is celebrated on Uthradam (Malayalam star) and is considered
as childrens Onam.
The second day, Thiruvonam is the most celebrated day where families get together and
the women of the household prepares the grand Onam Feast.
The food, purely Vegetarian, is served on a clean Banana leaf and attention is given
to the order and position of each Curry on this leaf. From left to right, the order is as
follows: Banana chips (1-2 varities), Pickles (Mango and Lime) Injicurry, Olan, Kichadi,
Thoran, Aviyal, Kootucurry, Pachadi, Kalan. Rice is served with Parippu and Sambar
and the Sadhya is finished with Pazham, Pappadam and Payasam.
Cooking your very first ONAM SADHYA (feast) can seem a little daunting, but it’s
definitely fun, and our experience tells us the best way to get started is to jump right in
with both feet. You might splash around at first, but the end result will keep your head
above.

CONTENTS»
Ginger-Garlic Paste.........................................................................................6
Coconut Milk ..................................................................................................7
Home Made Ghee (Clarified Butter)............................................................9
Home Made Yoghurt ....................................................................................10
Sambaram (Butter Milk)..............................................................................12
Pappadam (Poppadum) ...............................................................................13
Injithair (Ginger in Yoghurt) ......................................................................14
PuliInji (Sweet & Sour Ginger Chutney) ...................................................15
Grapes Achar .................................................................................................17
Apple Achar ...................................................................................................18
Pavakka (Bitter Gourd) Achar ....................................................................19
Tomato Rasam (Tomato Soup)....................................................................22
Yoghurt Soup with Cucumber ...................................................................24
Mooru (Yoghurt Soup) ................................................................................27
Lentil Soup with Coconut ...........................................................................29
Kumbalanga Mooru Curry..........................................................................31
Okhra Kichadi...............................................................................................33
Cabbage with Red Beans .............................................................................34
Black Eyed Beans & Ash Gourd Olan ........................................................35
Sambar ...........................................................................................................36
Aviyal (with proper Indian/Sadhya Vegetables) .......................................38
Thoran (White Cabbage & Runner Beans Stir Fry) .................................40
Pineapple Pacchady ......................................................................................42
Ulli Theeyal (Shallots in Coconut Gravy) .................................................43
Vazhuthanenga Theeyal (Aubergine in Coconut Gravy) ........................45
Kalan ..............................................................................................................47
Nenthrakaya Mezhukkupuratti (Raw Plantain Fry) ................................48
Squash & Red Beans Erisseri ......................................................................49
Mullangi Sambar ..........................................................................................51
Kadala Parripu Koottucurry .......................................................................53
Pazham Prathaman (Banana Dessert) .......................................................55
Mango Payasam (Mango & Rice Pudding) ...............................................57
Paal Payasam (Rice Pudding) .....................................................................59
Parripu (Moong Dal) Paayasam ................................................................60
Dates Payasam...............................................................................................61
ESSENTIALS
THIRST QUENCHER
STARTERS
SOUPS
SIDE DISHES
DESSERTS
LABEL
PAGE
NO

6
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Yoghurt Soup with Cucumber
Mooru
Lentil Soup with Coconut
Kumbalanga Mooru Curry
Okhra Kichadi
Cabbage with Red Beans
Black Eyed Beans & Ash Gourd Olan
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Vazhuthanenga Theeyal
Kalan
Nenthrakaya Mezhukkupuratti
Squash & Red Beans Erisseri
Mullangi Sambar
Kadala Parripu Koottucurry
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Golden Touch Misc-en-Place [15 mins]
Peel and thoroughly clean Ginger and Garlic.
Roughly chop Ginger to aid in grinding.
Golden Touch Process [5 mins]
Grind the Ginger and Garlic along-with 50 ml Water to a very smooth paste.
Storage:
Pour this paste into ice-cube trays, scrap off from the top, using the back
of a knife so as to get a smooth top and you get clear cubes.
Freeze for about 10 hours, before you bag them up in freezer proof plastic
bags.
Label and Store.
Yield:
Makes about 20 – 22 cubes
Each cube is equivalent to 2 tablespoon of Ginger/Garlic paste.
Notes:
Adding to much Water makes the paste too thin.
Ginger Garlic Paste
Things You’ll Need:
300 grams Garlic
300 grams Ginger roots
Water 50 ml

7
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Black Eyed Beans & Ash Gourd Olan
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Squash & Red Beans Erisseri
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
When you want to enjoy delicious food made
at home – you need to start by selecting the
best ingredients. Coconut Milk is another
recipe for all home made food lovers from a
range of ‘Kitchen Essentials‘, you must be
armed with e.g. Ginger-Garlic Paste, Cashew
Nut Paste, Brown Onion Paste, Ghee to name
a few.
Do you know what you are eating?
A label check of a leading supermarket brand
‘canned Coconut Milk’ contains:
Coconut Extract (60%), Water, Stabiliser Guar
Gum and Carboxy Methyl Cellulose, Emulsi-
fier Polysorbate 60, Antioxidant Sodium Metabisulphite.
Sometimes a little extra effort is the difference between an ordinary meal
and an ‘extra special meal’.
Coconut Flesh – 1 no
Flesh Yield of a medium size Coconut – 350 grams (alternatively you can
buy frozen grated Coconut from Indian grocery stores)
Golden Touch Mise en Place [40 mins]
1.
If you have a Coconut grater, scrape out the flesh or using a sharp knife
cut the flesh out and then cut into small pieces (this helps in easy grinding
in the grinder).
2.
Transfer this to a grinder, add 400 ml* boiling Water, cover and let it
cool. This process helps in loosening the hard Coconut flesh and get
maximum Milk.
3. Blend on medium speed for about 10 minutes.
4.
Transfer this to a strainer lined with 2 layers of cheese cloth, leave to
drain to 5 minutes.
5. Squeeze out the Milk**.
6.
To the drained Coconut add another 100 ml boiling Water, allow to cool,
grind, squeeze and drain the 2nd Milk***.
Home Made Coconut Milk

8
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Black Eyed Beans Ash Gourd Olan
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Squash Red Beans Erisseri
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Yield:
600 ml – 1st Milk
150 ml – 2nd Milk
NOTES:
*As I do not recommend storing this Milk, by any means even freezing,
therefore please judge accordingly and add Water to your requirement.
If the specific curry requires only 200 ml Coconut Milk then, reduce the
Coconut quantity and Water accordingly. At home I have tried freezing,
was not satisfied with the results. And if chilled in fridge then must be used
with 3-4 days.
**This Milk is of the best quality, which is used to add in the finishing stages
of most Indian curries.
***This Milk is of 2nd quality, and Curries, eg Stew is cooked in this Milk.
Home Made Coconut Milk

9
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Choose the best
The Better the Butter the
Better the Ghee. Use only
unsalted Butter made from
100% Milk. I choose ‘Coun-
trylife’ Butter.
Make it yourself
Surprisingly you can make
this at home; and you will
be sure what you are eating.
Moreover, it is cheaper.
Home Made Ghee (Clarified Butter)
Unsalted Butter (made from 100% cows Milk) – 250 grams
Golden Touch Preparation [10 mins]
»
»
Cut into small cubes the 250 grams pack of Butter. Place in a non-stick
pan, the small cubes.
»
» Switch on the flame on low flame, allow to melt about 5 mins.
»
»
Once melted increase the flame to high heat and allow to boil, till you
can see foaming and separating the Milk solids.
»
»
Reduce flame and allow to simmer for another 5 minutes, while skim the
foam* out, using a spoon.
»
»
Remove from flame, once you can see the liquid becoming clear and
sediments (turning dark brown in colour), settling in the bottom. If you
continue further, the sediments will blacken and develop into what is
known as brown butter flavour.
»
» Allow to cool and settle.
»
» Pass through a fine sieve or cheese cloth.
»
»
This transparent liquid soon turns out to be yellowish in colour once it
start to solidify.
Store it
A fine Ghee is made from the very best quality Butter. It easily stays
in fridge for 1 year. In Indian kitchens it is usually kept outside and stays for
upto 6 months.

10
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
How to make Yoghurt at home?
It is incredibly easy and tasty, and I love
this smooth, creamy and thick Yoghurt. In
India, were I grew up, it was a common
sight in my kitchen, my mum making Yo-
ghurt. Arguably the temperature, supports
in the Yoghurt process, in India, and in
colder climates like UK it doesn't. Now it's
possible.
Why home made Yoghurt?
Cheaper
No artificial colouring
No artificial taste enhancers
No artificial sweeteners
You know what you are eating. Organic
Yummy
I like making food at home. It's fun!
Health benefits of Yoghurt.
The live cultures are beneficial in creating good bacteria for the gut and
intestines, boosting the immune system.
High source of Calcium, Phosphorous and Iodine.
Good alternative to Cream and Cheese.
Good for people with low Milk tolerance.
History of Yoghurt
The earliest written record of Curd (Yoghurt) in Bible dates back to the
Book of Genesis; written between 4000BC to 1804BC. A further reading of
the following scriptures reveals the making and use of Curds.
Genesis 18:8
Deuteronomy 32:14
Judges 5:25
Things You'll Need:
Organic Milk* – 1 litre
Live Plain Yoghurt** – 100ml
Home Made Yoghurt

11
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Golden Touch Preparation
Boil Milk to 900C, this kills off unwanted micro-organisms.
Remove from heat. Allow to cool to a lukewarm temperature.
While the Milk is cooling, heat the oven***, in it's highest setting for about
7-10 mins. Switch off.
Stir in the Yoghurt, which is in room temperature, not cold. Tightly cover
and store this bowl in oven for about 6 hours.
Remove the container from the oven. Re-heat the oven and switch off.
Move in the container of partially curdled Yoghurt into the oven once again
and leave for another 6 hours.
Remove and chill in the fridge for about 2 hours and your thick, creamy,
delicious Yoghurt is ready.
Use it daily:
Breakfast with cereals.
Yoghurt soup.
Yoghurt Dip
Salad
Smoothies
Use instead of cream
the list is simply endless...
NOTES:
*Use only Organic Milk, as normal Milk does not curdle. Use either Full
fat, Semi-Fat or Zero-Fat as per choice. Do not use any Milk which has
UHT (Ultra-High Temperature processing) written on it, as it has been
heated almost to the point of evaporation, which isn't good to make Yo-
ghurt.
**Yoghurt must be at room temperature for the culture to start, and it must
be one having live culture in it. If the temperature is too cold or hot culture
does not happen.
***In high temperature zones like Indian Sub-continent, Middle-east and
Africa; curdling happens just at outside temperature.
Home Made Yoghurt

12
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
When it's hot, hot, hot outside, cool off
with this summer chiller! Summer may be
coming to an end, but it's never too late to
sit back, unwind and enjoy a nice chilled
drink by the warm Sun.
Mint has great calming properties to an
upset stomach, also helps in eliminating
anti-fungal properties from your body. It is
also know to help reduce headaches and
migraines.
Added to this Yoghurt comes packed
with Protein, Calcium, Folic acid, lowers
blood pressure, lowers LDL and increases
the good Cholesterol HDL.
So don't miss this out … from your regular diet plan....
Things You'll Need:
Low Fat Yoghurt – 200 ml
Water – 600ml
Curry Leaves – 2 sprigs
Green Chilli – 1 nos
Ginger – 2 inch root
Salt – to Taste
Crushed Ice – 200 grams
Golden Touch Misc-en-Place [2 mins]
Clean and separate the Curry leaves from the stalk.
Clean and finely chop Curry Leaves, Ginger and Shallots.
De seed and slit the Chilli lengthwise
Golden Touch Process [5 mins]
Whip Yoghurt and add Water to it.
To this add 1/2 of the crushed ice, Salt and whip till all ingredients are well
blended.
Golden Touch Service:
Serve with the remaining Ice added to it.
NOTES:
If there is too much Salt, add more Water.
Sambaram (Butter Milk)

13
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Pappadam is pronounced as (PAH-pah-
duhm). Also known as Pappad in North India,
Poppadams in Europe. Pappadam’s are
wafer-thin bread made with lentil flour. South
Indians generally prefer unseasoned, were-as
Pappad in North India are flavoured variously.
You will find different varieties such as Pepper
Pappad, Garlic Pappad, Jeera (Cumin Seeds)
Pappad many more varieties are available
commonly in Indian grocery stores. Deep fried
Pappadams puff-up to almost double there
size.
Pappadam’s are a mainstay of Indian Meals,
serve as an appetizer. Generally Pappadam’s are deep fried in oil, but I
prefer Pappadam’s roasted. The advantages of roasting Pappad are: no oil
required thus healthy and saves times in preparation.
Pappadam’s – 10
Oil – 200 ml
If you desire in small bites, cut as desired or as shown in the photo
Golden Touch Steps [5 mins]
Drop into hot Oil. Turn-over with a long handled ladle
Notes:
Once cooked please store away in air-tight containers
If you liked Pappadam, then surely you’ll like Masala Pappad
Pappadam (Poppadum)

14
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
InjiThair - In Malayalam ‘native language’ of the Southern State of Ker-
ala in India is : Inji (Ginger) and Thair (Yogurt)
Ginger is native to India and China. Ginger is also mentioned in Koran,
thus was available to Arabs. In Europe it was part of the table setting, and
barkeepers kept powdered ginger outside in small containers to be used
with beer. Thus the ‘ginger ale’ was born.
In Indian cookery Ginger plays an essential role, either fresh minced,
sliced or chopped. Ginger is commonly used as a digestive aid. Ginger’s
anti-inflammatory properties help relieve pain and reduce inflammation as-
sociated with arthritis, rheumatism and muscle spasms. Ginger’s thera-
peutic properties effectively stimulate circulation of the blood, removing
toxins from the body, cleansing the bowels and kidneys, and nourishing
the skin. It also helps in treatment of asthma, bronchitis and other respira-
tory problems.
»
» Ginger - 100 grams
»
» Yogurt – 150 ml
»
» Salt to taste
Golden Touch Mise en place – [5 mins]
»
» Peel and shred the Ginger
Golden Touch Steps – [2 mins]
»
» Mix all the ingredients and stir well
GINGER YOGURT [INJITHAIR]

15
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Puli is Tamarind and Inji is Ginger in Malayalam. Malayalam is the official
language for the people of Southern Indian state of Kerala. This is a prepa-
ration where Ginger is the main ingredient and is cooked with Tamarind
paste and Jaggery. Puliinji is my favourite, the name itself brings water
to my mouth. My room-mate when I lived in Dubai, used to make mouth-
watering InjiPuli, and I am trying to pass you his recipe.
Puli (Tamarind) is considered an aphrodisiac as well as a laxative, which
induces bowl movement and used for treatment of constipation. Ginger
also do have the same goodness, thus as a combination is really good to
have during such elaborate sadhyas.
Ginger - 400 grams
Dried Red Chillies - 4 nos
Red chilly Powder - 1 tbsp
Tamarind Paste – 100 grams (or to taste)
Jaggery* - 75 grams (or to taste)
Curry Leaves - 1 sprig
Mustard seeds - 1/2 tsp
Oil - 50 ml
Salt - to taste
Yield - 400 grams
SWEET SOUR GINGER CHUTNEY (PULIINJI)

16
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
»
» Peel and chop Ginger very finely
»
»
Soak Tamarind in 100 ml bot water for 20 minutes. Rub in you palm and
discard the seeds and skin.
»
»
Boil Jaggery (Brown Sugar) in 50 ml Water, to this mix the Tamarind juice
and allow to boil once. Strain through a fine sieve. Keep aside till needed.
»
» Break Dried Red Chillies into small pieces
»
»
Heat 45 ml Oil in a pan and add the chopped** Ginger and sauté till
golden brown, about 20 minutes on medium flame.
»
» Add the Red Chilly powder and stir well. Allow to cool
»
»
Grind the Ginger to a thick paste without Water (if needed add the
Tamarind and Jaggery syrup).
»
»
To 5ml hot Oil in a non-stick pan add Mustard seeds allow to pop. Add
broken dried Red Chillies and Curry Leaves.
»
»
Add to the above Ginger paste and Tamarind and Jaggery syrup, cook
till it thickens.
Golden Touch Service
Serve as an Appetiser or side dish
Notes:
*
Jaggery - is a traditional Asian unrefined Sugar, alternative to this is Brown
Sugar or Cane Sugar as is available commonly in supermarkets in UK.
**
Ginger - it is easier to grate, but if the Ginger is old and grown, becomes
stringy, therefore I recommend to chop it finely.
SWEET SOUR GINGER CHUTNEY (PULIINJI)

17
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
A must try for all achar (pick-
le) lovers….
I personally would have nev-
er thought before of making
a Grapes achar, until I was
inspired by the famous In-
dian comedy tele-serial ‘ak-
karakazhchakal’. Grapes
Achaar is a must try for all,
and surely it will be an in-
stant hit for your family and
friends.
The first time I made this with black seedless grapes, I did not like it as
most of the flesh just melted away. In the second attempt used a mix of
green and black grapes with seeds. The seeds help keep the flesh intact
and gave the pickle shape and beauty.
GRAPES ACHAR
»
» Seeded Green Grapes - 100 grams
»
» Seeded Black Grapes - 100 grams
»
» Chilli Powder - 3 tbsp
»
» Green Chilli - 5 nos
»
» Turmeric powder - 1/2 tsp
»
» Oil - 75 ml (add more if necessary)
»
» Fenugreek Powder - 1/2 tsp
»
» Asafoetida Powder - 1/4 tsp
»
» Water - 100ml
»
» Vinegar - 25 ml
»
» Mustard seeds - 1 tsp
»
» Salt to taste
Golden Touch Mise en Place – [5 mins]
»
» Wash and clean the Grapes without peeling the skin.
»
» Slit the Chilli lengthwise.
Golden Touch Steps – [35 minutes]
»
» Heat Oil in a deep bottomed pan, add Mustard seeds allow to pop.
»
» Now add the Curry leaves sauté for 2 mins.
»
»
Add the Turmeric and Chilli powder and sauté for another 4 mins, till the
raw flavour leaves.
»
» Now add the remaining ingredients other leaving out the Vinegar.
»
»
Bring to one boil. Reduce flame, cover and simmer for 15 mins, till water
is reduced.
»
» Remove from flame. Allow to cool completely and now add the Vinegar.
»
» Store in an air-tight glass container.
»
» Grapes Pickle is a great accompaniment with Rice and Curry

18
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
APPLE ACHAR
»
» 5 Raw Green Apples
»
» 2 tbsp Chilly powder
»
» 1/2 Turmeric powder
»
» 125ml oil (add more if necessary)
»
» 1/2 tsp Fenugreek Powder
»
» 1/4 tsp Asafoetida Powder
»
» 50ml Vinegar
»
» 2 sprigs Curry leaves
»
» 1 tsp Mustard seeds
»
» Salt to taste
Golden Touch Mise en place [10 mins]
»
» Wash and cut the Apples into 1x1 inch cubes
Golden Touch Steps [25 minutes]
»
» To heated oil in a heavy bottomed pan, add Mustard seeds
»
» and allow it to pop.
»
» Add Curry leaves and saute for couple of minutes.
»
»
Add the Apple, Chilly powder, Turmeric powder and Salt. Mix well. Cover
and bring to boil.
»
»
Remove from fire, add Fenugreek, Asafoetida powders and Vinegar mix
well.
»
» Allow to cool. Store in airtight containers.
Golden Touch Steps [25 minutes]
»
» Serve as an accompaniment to any Indian main course.
Notes:
»
» Can be stored upto 2 months in fridge.
»
»
Make sure that oil floats on top of the Apples in the stored container, or
else it will get spoilt

19
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Not long back, my better-
half spoke about his jour-
ney to college, packed with
pickles, to escape from
the bland and boring food
served in the college can-
teen. I am sure most of us
would have some similar
story to share of their col-
leges days; home-sickness,
ragging, worries about fu-
ture etc… To “preserve the
memory” of such college
trips, let me introduce to you, my Mum’s speciality Pickle – Pavakka Ach-
har. When it comes to home-made, my Mum’s cooking is simply the best
and she has passed on this passion for good old-fashioned home cooking.
I simply love home-made food compared to restaurant food, and if you are
passionate to learn Indian home-made food, I would seriously recommend
you to subscribe to our emails!
No French meal is complete without Cheese; like-wise no Indian meal is
complete without a Chutney or Pickle or at least Pappadam. As a young
girl, I was always fancied by the large variety of Fruits and Vegetables that
could be pickled in an average Indian home. In the recent past, Indians
have take a small-stride in professionally packing and promoting Indian
Pickles and Chutney’s to the rest of the World, were the choice is endless.
Indian cuisine is as diverse as it’s people and geography. Travelling from
Northern tip, Kashmir – Switzerland of the East to the Southern tip Kanya-
kumari – were three Oceans meet; from the Eastern Ghats to the Western
Ghats, each county / state has it’s own unique culture, dress, language
and obviously food too. My upbringing has allowed me to travel and taste
and enjoy some of these wonderful cuisines.
Most home-made pickles are made in Summer and kept in the Sun during
the daytime to speed fermentation. This fermentation process allowed to
soften and mature the base ingredients in the varied Masala they are pre-
served. The acidic nature of the marinade helped prevent fungus growth
and extended shelf-life of the pickles. The acidic nature also called for
preservation of Pickles in glass jars or porcelain jars.
In our previous post about the goodness of Pavakka (Bitter Gourd); many
people left a comment, if it is bitter, how could some-one consume this?
Therefore let us start with something that would leave you with a good af-
ter taste; and something which you would not have to consume over-night
itself. The Salt and Vinegar will bring down the Bitterness and allow you to
enjoy it!
PAVAKKA (BITTER GOURD) ACHAR

20
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
»
» Pavakka – 1300 grams (1.3 kg)
»
» Green Chilli – 20 nos (about 150 grams)
»
» Chilli Powder – 1 tsp
»
» Turmeric Powder – 1 tsp
»
» Shallots (Chuvannulli)– 200 grams
»
» Ginger – 50 grams
»
» Garlic – 50 grams
»
» Curry Leaves – 10 sprigs
»
» Oil – 12 tbsp
»
» Mustard Seeds – 1 tbsp
»
» Fenugreek Seeds – 1 tsp
»
» Vinegar – 90 ml
»
» Salt – to taste
»
»
Yield : 500 grams
Golden Touch Mis-en Place [30 mins]
»
»
Clean and cut Pavakka into 2x1/2 inch strips. When cleaning, look for
black marks; gouge out the seeds.
»
» Finely slice Shallots.
»
» Chop Ginger and Garlic finely.
»
» Cut the Green Chillies lengthwise.
»
» Clean, sterilise and dry one glass bottle with 500 grams capacity.
Golden Touch Preparation [ 50 mins]
Stage One – Preparing the Pavakka
»
»
Mix the Karela slices with Salt and Turmeric powder. Transfer to a non-
stick deep bottomed pan an cook uncovered on high flame for 15 mins.;
till all Water starts leaving.
»
» Now lower the flame cook uncovered, till all Water dries-up.

21
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
As Water is the biggest enemy of Pickles this step is a must:
»
» Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp.
»
»
On a baking tray, spread the Pavakka strips and allow to dry for 35
minutes, stirring occasionally. (Increase the time as per requirement) The
end result should not be like dried strips. If you are living in hot countries
like Asia and Africa, you could leave it in the Sun for about 10 hours or
more.
»
»
Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more
depending upon the size of the pan you use. Fry on low flame till crisp.
Add more Oil if required.
Stage Two – Preparing the Masala
»
» Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop.
»
» Add Fenugreek seeds and Curry Leaves sauté for a minute.
»
» AddShallots,GreenChilli,GingerandGarlic;sautétillgoldenbrown(about
10 mins on low flame)
»
» Add Chilli powder, sauté for 30 seconds till the raw flavour leaves it.
Stage Three – Packing
»
» Mix Stage 1 and 2.
»
» Add Vinegar, mix well.
»
» Pack in the sterilized, glass bottle, label and store.
STORAGE:
Keeps safe in the fridge upto 4 months or upto 1 month outside fridge.
Is ready to use immediately.

22
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
To a South Indian, there is no greater pleasure than having a bowl of Rasam
and Rice. People from Kerala and Tamil Nadu call it Rasam. Were as peo-
ple of Karnataka call it Charu and those from AndraPradesh call it Saru.
Legend says, a South Indian King threw a grand feast, and all the Sambar
was consumed by the host himself. Now the kitchen staff was left with no
Sambar for the rice. Here one of the chef took all the left over ingredients
of Sambar like the tomatoes, tamarind juice and spiced it up in such a way
that all present liked it very much. Here a new dish was born Rasam.
Today, Rasam has become he main stay South Indian Meals. A very good
Rasam has a very nice flavour of pepper, garlic and curry leaves.
Asafoetida - is reputed to lessen flatulence.
Tamarind - Is an Indian aphrodisiac.
Aphrodisiac - aphrodisiac stimulates the desire for sex. The name comes
from the Greek goddess of love Aphrodite.
RASAM
»
» Ripe Tomatoes - 2 (size of a tennis ball)
»
» Shallots - 4 nos
»
» Ginger - 1 inch size
»
» Garlic - 4 cloves
»
» Coriander Leaves - 50 grams
»
» Red Chilli Powder - 1/2 tsp
»
» Crushed Pepper Corns - 10 nos
»
» Turmeric Powder - a pinch
»
» Curry Leaves - 2 sprigs
»
» Cumin Seeds - 1/2 tsp
»
» Mustard Seeds - 1/2 tsp
»
» Dried Red Whole Chillies - 2 nos

23
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
»
» Asafoetida - a pinch
»
» Tamarind - 50 grams
»
» Fenugreek Seeds - 1/4 tsp
»
» Water - 4 cups
»
» Oil - 2 tsp
Golden Touch Mise en place [5 mins]
»
» Chop tomatoes, shallots, ginger, garlic and coriander leaves
»
»
Blend ginger and garlic to a smooth paste. At this stage keep 2 cloves
of garlic aside.
»
»
Crush the 2 cloves of garlic and pepper corns together, keep aside for
tempering*
»
» Break the dried red chillies into 2 or 3 pieces
»
»
To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeeze
out the tamarind juice
»
»
In a pressure cooker take all the chopped ingredients, ginger/garlic paste
and tamarind juice
»
»
Add red chilli powder, turmeric powder, salt and Asafoetida. Add water.
Bring to 1 whistle and simmer for 30 mins.
»
»
Use a potato masher to make a fine paste of the pressure cooked
ingredients.
»
»
In a pan, heat oil. Add mustard seeds, when they pop, add cumin seeds,
broken dried red chilli, Fenugreek seeds, curry leaves, crushed garlic
pepper corns and sauté for 2 mins.
»
» Add this to the pressure cooked ingredients.
Notes:
Tempering is the process were a combination of spices and oil is added to
soups or sauces at the end of cooking, to boost the flavouring
RASAM

24
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Sometimes you think a mid-week supper is the hardest to prepare, when it
is not. Let me introduce a family favourite of mine, which hardly takes any
time to prepare. Sometimes I think to myself, I could not live without this
wonderful curry, and over the years I have managed to try so many varia-
tions of this curry, is just amazing. Making this curry to perfection has been
handed over from my Grandma to my Dad and then over to me now. Over
the last four years of marriage I have actually learned so many traditional
Kerala delicacies, but when it comes to Yoghurt soup, Susan relies on me.
You might think, what is all this fuss about; well if you are not vigilant you
will certainly end-up in a curdled soup, which is as good as draining into
the sink. My Grandma used to say, ‘the best accompaniment to Rice is a
perfectly made Yoghurt curry and Poppadom. Indeed it is, so soothing,
so perfectly relaxing for your stomach away from all the spicy foods of
everyday life. I recommend you try this combination to know what exactly
I mean. To enjoy this combination, you’re mind must be in a relaxed mode
(no children around, mobile switched-off), with company on a star-lit night
and Pappadam crushed and mixed in with Rice and Yoghurt soup. Now all
you have to do is enjoy eating with your clean hands, served by your part-
ner. I guess Westerners would object to this idea of eating with your hands;
what I would suggest is, try it. You will love it. It will taste better. Moreover,
you will enjoy being served by your better-half.
This curry is usually made as an accompaniment for Rice with a combina-
tion of other spicy curries, but you could also have it just as a soup (as a
cold soup not as a hot one though) for a change, especially if you are on
a dieting plan. Moreover, if you serve soups before the main course, you
tend to eat lesser, which means lesser calories and a good-nite sleep. “Eat
breakfast like a King and dinner like a pauper”, as eating most of your car-
bohydrates, such as cereals, breads and fruit, earlier in the day is recom-
mended as your body does not need them at night.
YOUGHURT SOUP WITH CUCUMBER

25
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
WARNING:
Not to be prepared if you are tuned in to your ipod! You will soon learn
why?
»
» Total Greek Yoghurt – 250 grams
»
» Cucumber – 150 grams
»
» Ripe Tomatoes – 2 nos (about 100 grams)
»
» Water – 500 ml
»
» Shallots – about 10 grams
»
» Curry Leaves – 2 sprigs
»
» Garlic – 1 tsp
»
» Salt – to taste
»
» Turmeric Powder – 1/2 tsp
»
» Kashmiri Chilli Powder or Paprika Powder – 1/4 tsp
»
» Fenugreek Powder – 1/4 tsp
»
» Mustard Seeds – 1/2 tsp
»
» Oil – 1 tsp
»
»
Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chilli
powder to a smooth consistency*.
»
» Finely chop Tomatoes and Shallots, store separately.
»
»
Peel and cut the Cucumber into small rectangular pieces of 1X1/4 inch
size.
»
» Wash and pat dry with a kitchen towel the Curry Leaves.
»
»
In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow
to pop.
»
» Add the Curry Leaves, chopped Shallots, sauté till golden brown.
»
» Add Tomatoes and sauté for about 3-4 mins till it gets cooked.
»
»
Add 250 ml Water and Cucumber, cover and cook for about 10 mins on
high flame. I wanted to bite into the Cucumber in the curry, but if you
want to soften it further you may cook longer, but I suggest you would
love biting into the Cucumber.

26
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
»
»
Switch off the flame for about 2 minutes. This will calm down the boiling
Water thus prevents splitting of the Yoghurt when added.
»
»
Now add the remaining 250 ml Water (hot and not boiling) to the Spices
and Yoghurt mix, bring to a smooth consistency, also known as Butter-
Milk.
»
»
Pour this Butter-Milk into the kadai, switch on the flame (medium-
high) and stir continuously. In about 2-3 minutes it will be done**.
NOTES:
Chilli powder is added not to give a spicy taste (as this little won’t), but
when you add the rosy red Kashmiri or Paprika powder to the golden yellow
Turmeric powder it boosts the sharp glow of the golden yellow Turmeric.
The best way to check if this curry is ready is to see on the ladle – if
it has steam rising from it, it is ready. If you continue beyond this point
it will certainly split and curdle. Now the best thing to do it dish it out
immediately into a large bowl, (else the heat from the kadai is enough to
curdle the Yoghurt). Now the most important things to follow are:
»
» Never cover the bowl till it is completely cold
»
» When serving never reheat in any form (even Microwave) as this additional
heat could curdle(split) the Yoghurt.

27
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Spiced buttermilk, is Kaachiya moru. You could use it as a soup or as a
curry with rice. Non-spicy and delicious. My family is a die-hard fan of this
soup, any time any day, this is my favourite of Yoghurt preparation.
KAACHIYA MORU ( YOGHURT SOUP )
»
» Natural Yoghurt - 500ml
»
» Water - 250ml
»
» Shallots - 5 nos
»
» Tomato - 1 (optional)
»
» Ginger - 1inch size
»
» Garlic Flakes - 2 nos
»
» Fenugreek Powder - 1/4tsp
»
» Turmeric Powder - 1/4tsp
»
» Chilli Powder - 1/2 tsp
»
»
» Dried Red Chilli - 4 nos
»
» Mustard Seeds - 1 tsp
»
» Oil - 1tbsp
»
»
Using a hand blender, make a smooth paste of the Yoghurt. Add Salt,
Turmeric, Chilli powder water to make a free-flowing butter-milk. Add
more water if the Butter-milk is too thick
»
» Chop Shallots, Ginger, Garlic Tomato
»
» Break the dried Red Chilli into small pieces

28
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
»
» In a deep bottomed pan heat oil. Add Mustard seeds allow to pop.
»
»
Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic sauté till
Shallots become golden brown
»
» Lower the flame. Sprinkle little water*.
»
»
Pour the Butter-milk, stir continuously** for 10mins. Remove from flame
immediately on seeing steam coming-up***
NOTES:
*Sprinkling water allow the temperature of the pan to reduce, or else the
Yoghurt starts curdling as soon as you pour into the pan
**Never allow the Yoghurt to settle or else will curdle spoil
***Use a wooden ladle(spoon), for this preparation, once you see steam
coming from the ladle, Moru is done. Leave the pan open till it cools down
or will curdle from the heat
KAACHIYA MORU ( YOGHURT SOUP )

29
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
A warm, mild soup, with the
sweetness of coconut, is a
delight to have on it’s own
or to be served with Naan,
Paratha or any Indian bread.
Chana Dal (Lentil) soup is a
versatile quick food for any
week-night, especially for
this part of the year when it
chilling cold.
As a super-food, Lentils are
rich in protein. It is good for
all ages alike, especially for
growing children and pregnant woman. Avoid if you are diagnosed with
Kidney stone. Although kidney stone is related to Calcium deposit, but
some Kidney stone complications relate to proteins. Add a generous
amount of Garlic to avoid flatulence and indigestion.
Research in India proves Lentils are as good for the environment as they
are for our health. Nitrogen-producing bacteria grow naturally at the roots,
enriching the soil. Different Lentils have different cooking times and require
soaking, do read my article on Common Lentil Varieties.
LENTIL SOUP WITH COCONUT
»
» Chana Dal - 250 grams
»
» Freshly Grated or Dessicated Coconut - 100 grams
»
» Mustard Seeds - 1/4 tsp
»
» Dried Red Chilli - 4 nos
»
» Shallots - 4 nos
»
» Turmeric Powder - 1/4 tsp
»
»
» Garlic - 2 tbsp
»
» Water - 1 liter
»
» Ghee(Clarified Butter) - 3 tsp
»
» Salt - to taste
Golden Touch Mise en Place – [5 mins]
»
»
Wash Lentils thoroughly. Honestly you will never be satisfied by washing,
the more
»
»
You wash the more it looks dirty. 3-4 washes is enough, or you risk
losing out a lot

30
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
»
» Goodness from the Lentils top layer.
»
» Soak in water for atleast 6 hours. Drain.
»
» Finely chop the Shallots.
Golden Touch Steps – [40 minutes]
»
» Heat 1 tbsp Ghee in a pan.
»
» Add and sauté Lentils for about 5 minutes.
»
»
Transfer this into a pressure cooker, add Turmeric powder and Water.
Cook until 2 whistles, reduce flame and cook for another 20 minutes.
»
» In the same pan heat the 1 tbsp Ghee.
»
» Add Mustard seeds, allow to pop.
»
» Add Curry leaves sauté till they get fried and curl.
»
»
Add Dried Red Chilli, broken in small pieces and Shallots. Sauté till
golden brown.
»
»
In a separate pan add the remaining Ghee, add Garlic* sauté for 2
minutes. Add Coconut and allow it to become light brown.
»
»
Now to the mashed and well cooked Lentil soup add the sautéed
ingredients and Salt.
Drizzle a few drops of fresh melted Ghee on the soup and not it is ready
to be served.
NOTES:
* Garlic – for me it is a must to sauté Garlic. Sautéing brings out the full
flavour of Garlic and gives a fine aroma to the soup.
I recommend using Ghee for this recipe
LENTIL SOUP WITH COCONUT

31
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Want the satisfaction of a soup, but with much less fat and calories? Here
is our easy and refreshingly simple South Indian recipe. It doesn't get much
easier.
This is a great accompaniment for Rice and Curry.
ThingsYou'll Need:
Stage1:
Lauki– 200 grams
Water– 400 ml
Salt– to taste
Stage2:
Low Fat Yoghurt – 500 ml
Lukewarm Water – 200 ml
Turmeric – 1/4 tsp
Red Chilli Powder* – a pinch
Salt – to taste
To Grind:
Desiccated Coconut – 1/3 cup
Green Chillies – 2 nos
Shallots – 1
Boiling Water - 100ml
Tempering:
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dried Red Chilli – 3 nos
Shallots – 3 nos
Kumbalanga MooruCurry

32
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Golden Touch Misc-en Place [10 minutes]:
Peel, wash, de-seed and cut the Melon into 1X1 inch cubes.
Peel, wash and slice the Shallots finely.
Taken all ingredients under 'to grind', leave it to cool. (Adding boiling Water,
helps soften and gets absorbed by the Coconut). Grind to a smooth paste.
Mix all ingredients under Stage 2 and leave it aside till needed.
Golden Touch Process:
Take all ingredients under Stage 1 and bring to boil. Simmer on medium
flame for about 20 minutes till almost all water is absorbed.
In a non-stick kadai, heat Oil. Add Mustard Seeds and allow to splutter.
Add Curry Leaves and broken dried Red Chilli, stir for 30 seconds till the
Curry leaves curl.
Add Shallots and sauté for 3-4 minutes.
Add the Coconut ground paste and cook for 3 minutes.
Add the cooked Melon cubes, mix well.
Reduce flame to low, pour in the Yoghurt mix and stir constantly. Allow
to warm for about 2-3 minutes, while constantly stirring**. Remove from
flame and transfer immediately to a serving bowl, because the heat from
the pan is enough to curdle the Yoghurt.
NOTES:
*Adding Red Chilli Powder is totally optional and never done in traditional
Kerala style Mooru Curry. I usually add Red to brighten the Yellow from the
Turmeric Powder, therefore the end result is better. Try it!
**This is one stage were you cannot take your eye off it as the Yoghurt
could get curdled. Stirring allows the soup to constantly move, thus reduc-
ing the build-up of heat within. Use a wooden ladle for this process, and
you could use it to measure if the soup is cooked – life the ladle out of the
soup, if you can see steam off it, it is done.
Kumbalanga MooruCurry

33
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
OKHRA KICHADI
Okhra - 150 grams
Natural Yoghurt - 300 ml
Green Chillies - 2 nos
Dry Red Chillies - 3 nos
Mustard Seeds - 1tsp
Grated Coconut - 100 grams
Curry Leaves - 2 sprigs
Oil - 2 tbsp
Salt - to Taste
Golden Touch Mise en place – [5 mins]
»
»
Cut Okhra lengthwise. Now slice them into � inch size.
»
»
Grind grated coconut, green chillies and half of the mustard seeds. Keep
aside
»
» Break dried red chilli into 2 or 3 pieces
»
» Heat oil. Fry Okhra till crispy. Drain and remove.
»
»
Add the remaining mustard seeds into the same oil, allow to pop and
add the broken red Chillies and curry leaves sauté for 2 mins.
»
»
Lower the flame and add the coconut paste, add in the Yoghurt slowly.
Keep stirring.
»
» Add Okhra and salt. Remove from flame.
Notes:
»
» Pavakkai (Bitter Gourd) may also be used instead of Okhra as a variation
»
» Okhra is also known as Bhindi, Ladies Finger
»
»
After the addition of Yoghurt do not increase the flame or allow to boil as
Yoghurt will curdle and spoil

34
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
CABBAGE WITH RED BEANS
White Cabbage - 250 grams
Red Beans - 100 grams
Red Onion - 1 large
Freshly grated or desiccated Coconut - 1 to 2 cups*
Curry Leaves - 2 sprigs
Ginger – Garlic Paste - 1tbsp
Salt - to taste
Turmeric Powder - 1/2 tsp
Water - 350 ml
Chilli - depending on taste (optional)
»
» Finely shred Cabbage.
»
» Chop Onion finely.
»
» Soak Red Beans overnight in hot Water. Wash and change water regularly.
Golden Touch Preparation
»
» Bring Red Beans to boil. Reduce flame and simmer for 30 mins, covered.
»
»
Meanwhile cover and cook the remaining ingredients in a Kadai, for
about 10 mins.
»
» Mix in red Beans to step 2, adjust seasoning if necessary and serve.
An excellent option to steamed Rice with Chutney.
NOTES:
*Freshly grated and Desiccated quantities differ – adjust accordingly.

35
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
No Sadhya(Feast) in Kerala
is complete without Olan.
Such a great emphasis is on
Olan for any Sadhya, yet it is
the simplest to make. It's an
unique dish, were not a sin-
gle spice is added to it, Chilli
is optional. Olan is flavoured
with Coconut milk and curry
leaves, when all the ingredi-
ents are added in the right
proportion, it tastes heav-
enly. You just cannot forget
the taste in a rush.
BLACK EYED BEANS ASH GOURD OLAN
Black Eyed Beans - 100 grams
Ash Gourd / Courgettes
- 100 grams
Green Chillies (optional)
- 2 nos
Coconut Milk - 150 ml
Water - 150 ml
Coconut Oil - 1 tbsp
Salt - To taste
Curry Leaves - 1 sprig
»
» Soak Black Eyed Beans preferably overnight
»
» Peel and cut Ash Gourd or Courgettes into 1/2 inch by 1/2inch cubes
»
»
In a pressure cooker, add water Beans, bring to 1 whistle. Lower flame
simmer for 20 mins
»
» Add Ash Gourd Green Chilli cook for 10mins. Lower flame.
»
»
Add Coconut Milk, simmer for 5 mins (do not allow to boil). Remove from
flame
»
»
In a pan heat Oil, add Curry leaves sauté for 2 mins. Remove add to
the Olan.

36
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
The origins of this dish is uncertain though
legends has it that it originated in the kitchen
of Thanjavur Marathas ruler Shahuji, during
the 18th Century. It is believed that Shahji
had a liking for a dish called Amti which had
Kokum as one of its main ingredients. In one
particular season, the Kokum which was im-
ported from the Maratha homeland ran out
of supply and someone suggested him that
the locals used tamarind pulp for sourness. Shahji experimented the dish
with the Tuvar Dal, vegetables, spices and the tamarind pulp served his
coterie and his cousin, Sambhaji who was visiting him. The court liked the
dish and named it Sambhar after the guest of the day, Sambhaji. Source:
WIKIPEDIA
Sambar as I have always seen my mummy preparing it included
Brinjal, Drumstick, Ladies Finger (Okhra), Yam, Potatoes, Tomatoes and
more.... But today you will find end number of varieties to Sambar, for e.g.
Tomato Sambar, Garlic Sambar, drumstick Sambar, shallot Sambar the list
just continues.... I still like the Sambar were all the above ingredients come
together and are cooked in a thick gravy base of lentils. Some hotels in
India serve Sambar which you could easily drink it.....
Tamarind is used to make it sour... and honestly it is yummy... You
could cook this in a pressure cooker, but I like it cooked in a normal deep
bottomed pan. The advantage here is you get the smell of Lentils (Dal),
Garlic Vegetables wafting from the kitchen to every room in the house,
making you hungry even before it is 1/2 way through. This craving for Sam-
bar makes it more and more delicious.
Please follow the vegetables cut, exactly as mentioned.
Sambar
• Brinjal - 1 (100 grams)
• Raw Banana (Nenthrakaya) - 1 nos
• DrumStick - 2 nos
• Ladies Finger (Okhra/Bhindi) - 4 nos
• Tomato - 2 nos
• Potato - 2 nos
• Yam - 50 grams
• Tuvar Dal or Masur Dal (Red Lentils) - 100 grams
• Shallots - 10 nos
• Coriander Leaves - 1/2 Bunch
• Green Chillies - 2 to 3 nos
• Garlic - 6 pods

37
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
• Curry Leaves - 2 Sprigs
• Red Chilli Powder - 1 tsp
• Sambar Powder - 2 tbsp
• Tamarind - Golf ball size
• Asafoetida - 1/4 tsp
• Fenugreek Seeds - 1/4 tsp
• Turmeric Powder - 1/4 tsp
• Salt - to Taste
• Mustard Seeds - 1/2 tsp
• Whole Red Chilli Oil - 2 tbsp
1. In a cup of hot water immerse the Tamarind for 10 mins
2. Cut Drumsticks into 3 inch pieces
3. Cut Okhra into 3 inch pieces and slit from centre making it into 2 halves
4. Cut Raw Banana and Brinjal into 3 by 1 inch batons
5. Cut Tomatoes into 4 quarters
6. Dice Yam Potatoes into 11/2 by 11/2 inch cubes
7. Slit Green Chillies Shallots into 2 halves
8. Chop Garlic and Coriander and store separately
1. To a deep bottomed pan add Drumstick, Raw Banana, Brinjal, Tomatoes,
Yam, Potatoes, Green chilli, Tuvar Dal and water just enough to cover
them
2.
Squeeze Tamarind pulp out of the water, add the pulp to the pan. Bring
to boil and simmer for 30 mins on low flame
3.
In a separate pan dry roast the powders Chilli/Coriander/Sambar
Fenugreek seeds for 5 mins till all the raw flavour is gone. Be careful
not to burn. Add to the simmering Vegetables
4.
Heat oil in a pan. Add the cut Okhra and fry till crispy. Drain and remove.
5. Add Mustard seeds, wait till it pops.
6.
Add chopped Onions, Salt, Turmeric Powder, Garlic, Curry leaves and
sauté till onions become golden brown.
7.
Add the sautéed onions Okhra to the simmering vegetable medley
Add chopped Coriander leaves. Leave on low flame for another 7-8mins.
Remove from flame.
Sambar

38
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
This is a Classic Kerala Sadhya(Feast) main-
stay item. One of my kind reader and editor
pointed out the importance of Aviyal in Sad-
hya, especially ONAM, and here it is. Aviyal is
a kind of vegetable medley, made from vari-
ous vegetables, therefore is healthy. It is a
mild curry, and the taste lingers on…
“It is supposed to have been invented by
Bhima (one of the Pandava brothers) during
his agnaathavaasa. According to the legend,
Ballav (Bheem’s name during this time) when
he assumed his duties as the cook in the
kitchen of Virata, did not know how to cook.
One of the first things he did was to chop
up many different vegetables, boil them to-
gether and top the dish with grated coconut”
– SOURCE: Wikipedia
The second thought about Aviyal is as follows:
According to this source Aviyal was invented by the Head Chef in the Roy-
al kitchen of Travancore. The Chef ran out of vegetables to prepare his
planned dishes, and in an instant he cut up all available vegetables and
topped up with grated coconut Aviyal was born.
My mummy always used to make Aviyal with gravy, probably that’s what
I have seen coming from Christian families. But Aviyal served during Mar-
riage Luncheons Onam Sadhya are always dry types, this variation is
mostly prepared in the Hindu homes. My wife prepares this excellent varie-
ty, and here I have one of her classics. Like Sambar you can again pressure
cook Aviyal but when slow cooked in a deep bottomed pan it pulls out all
the juice from the vegetables and blends into a very tasty curry, plus half-
way through smells wonderful. Most of us do not take time to lean over
enjoy the smells of food miss out on this. Smelling is linked closely to
the flavour of the food one begins to enjoy the food being prepared by
smelling.
These precautions you must follow in preparing Aviyal:
1. All vegetables are cut only lengthwise (2inch by 1/2inch)
2. Do not overcook or you’ll end up in a soup.
3. The following vegetables are never used:
• Beetroot – as it discolours the entire Aviyal as red
• Tomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery
•
Sweet Potato, Radish, Turnip, Cauliflower Mushroom are best
avoided
•
Instead of Tamarind use Raw Mango a splash of Natural Yogurt to
get the sour taste
4. Depending upon availability the following Vegetables go well together:
• Plantain(Raw Green)
• Yam – Chena
• Brinjal
• Carrot
• Beans – Long Runner Beans
• Drumsticks
Aviyal (with proper Indian/Sadhya Vegetables)

39
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
• Green Raw Mango
• Potato
• Snake Gourd -Trichosanthes Cucumerina
• Ivy Gourd – Kovakai – Tindora
• Courgette – Zucchini instead of Cucumber
Things You’ll Need
1. Raw Green Plantain – 50 grams
2. Brinjal – 50 grams
3. Tindora – 50 grams (optional)
4. Yams- 50 grams
5. Carrot – 50 grams
6. Green Beans/Long String beans – 50 grams
7. Courgette/Ash Gourd – 50 grams
8. Potato – 50 grams (optional)
9. Drumsticks – 50 grams
10. Green Chillies – 2
11. Raw Mango -1/2
12. Turmeric Powder – 1/2 tsp
13. Salt – to taste
14. Water – 200ml
15. Grated Coconut – 1 cup
16. Cumin Seeds – 1/2 tsp
17. Curry Leaves – 2 sprigs
18. Curd – 2 tbsp
19. Coconut Oil- 2 tbsp
1.
Cut all vegetables into 2 inch by 1/2inch pieces like French Fries.
Keep them separate.
2.
Grind Coconut, Cumin seeds, Green Chillies to a fine paste. Keep
aside.
1.
In a deep bottomed pan, add all vegetables, add water, salt, tur-
meric powder slow cook for 20 mins.
2.
Now add the coconut paste, mix well, sprinkle the coconut oil
curry leaves, leave on low flame for another 10 mins, by now it will
be dry done
3. Allow to cool.
4. Mix in the yogurt and leave it covered.
Serve hot with rice
Note:
** Place the slow cooking vegetables at the bottom of the vessel.
Eg: Drumsticks, Carrots. Place Yam Brinjal in the middle layer. Place the
fast cooking items in the topmost layer.
Aviyal (with proper Indian/Sadhya Vegetables)

40
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Thoran (pronounced [to
̪ ːɾan])*. Thoran is a
preparation of Kerala, were it is a everyday
affair. This is a dry preparation of White Cab-
bage and Runner Beans. Cabbage Beans
blend well to give this excellent Thoran.
As it is slow cooked you will get the fresh
aroma of Cabbage Beans drafting in the air.
It is a healthy preparation as it involves very
less Oil and Spices. As a starter to Indian
food, you will be pleased with yourself on
preparing Cabbage Thoran, as it won't burn
your taste buds.
White Cabbage – 500 grams
Runner Beans – 250 grams
Onion – 1 medium sized
Garlic cloves - 4 nos
Black Gram (whole Urad Dal) - 1tbsp
Dried Red Chilly - 4 nos
Turmeric Powder - 1/4tsp
Red Chilly Powder - 1/4tsp
Desiccated Coconut - 200 grams
Oil - 2tsp
Curry leaves - 2 sprigs
Mustard Seeds - 1/2tsp
Cumin Seeds - 1/4tsp
Salt - to taste
1.
Chop Cabbage Garlic finely (Do not use a shredder as it will make
the Cabbage soggy)
2.
Cut Beans at an angel of 45 degrees to get a diagonal shape, this
gives the cooked Thoran a good look
3. Break the whole dried Red chilly into 3 or 4 pieces
Thoran (White Cabbage Runner Beans Stir Fry)

41
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
1. Heat oil is a deep bottomed pan. Add Mustard seeds, allow to pop.
2. Now add rest of the ingredients. Mix well
3.
Lower the flame, cover and cook for 10 mins till the Cabbage starts
leaving water.
4.
At this point leave the pan uncovered cook for another 15 mins till
you can bite into the Cabbage Beans. At this stage all water must
be dried-up it will not be sticking to each other
NOTES:
Thoran pronunciation reference WIKIPEDIA
Thoran (White Cabbage Runner Beans Stir Fry)

42
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Pineapple is eaten fresh or canned. Is avail-
able as juice or as a combination of juices. It
is cooked, used in desserts, ice-creams and
in fruit cocktail. Although pineapple is con-
sidered good for many illness, it also consid-
ered to induce child-birth in India.
Semi-Ripe Pineapple – 500grams
Grated Coconut – 200grams
Natural Yoghurt – 200ml
Dried Red Chilli – 4 nos
Turmeric Powder – 1/2tsp
Mustard Seeds – 1 tsp
Water – 200ml
Salt – to taste
Oil – 1 tbsp
1. Cut Pineapple into 2inch by 1/2inch batons
2. Grind Coconut and dried Red Chilli to a smooth paste
3.
Boil Pineapple in water with Turmeric Salt for about 20 mins. Lower
the flame
4.
In a pan heat Oil, add Mustard Seeds, allow to pop. Add Curry leaves,
add the Coconut paste sauté for 2 mins.
5.
To the cooked Pineapple add Yoghurt and stir well, bring to boil, add
the sautéed paste. Mix well
Pineapple Pacchady

43
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Ulli Theeyal is one among many, Kerala dishes, which is an excellent com-
bination to Rice and Chapattis. The smell and taste just lingers on… I just
love it!!
Theeyal is usually dark brown in colour and is derived by browning of Co-
conut. It is a mild dish which allows anyone to enjoy this without burning
there tongue.
Shallots – 200grams
Water – 400ml
Tamarind – golf ball size
Mustard seeds – 1/2 teaspoon
Asafoetida – 1 Pinch
Turmeric powder – 1/4 tsp
Oil – 3tbsp
Salt – to taste
To Dry Roast:
• Coriander Powder – 1tbsp
• Cumin Seeds – 1/4 tsp
• Dried Red Chillies – 6 nos
• Desiccated Coconut – 200grams
ULLI THEEYAL

44
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
1. Peel and cut the Shallots into 2 halves
2.
Soak Tamarind in hot water for 10mins – mash it in your hands and
discard the skin and seeds.
1.
Dry roast desiccated Coconut on medium flame till you get the fine
aroma of the Coconut and it becomes evenly golden brown. This is an
important step as the colour of the gravy depends on the browning of
Coconut, so be careful not to leave the pan, unattended. Keep aside.
2.
In the same pan add the remaining ingredients under ‘Dry Roast’, and
stir till you get the fine aroma of the roasted Masala
3.
Transfer all the above ingredients into a blender, add Water and make
a smooth paste.
4. Add Oil to the pan. Add Mustard seeds, allow to splutter.
5. Add Curry Leaves and Onion, sauté till golden brown about 8 mins.
6.
Add the Tamarind Water, Asafoetida, Turmeric powder and Salt to
taste.
7.
Add the gravy paste, mix well and simmer on low flame for a further
15 mins.
Serve hot with steamed Basmati Rice
ULLI THEEYAL

45
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Brinjal is native to India, and since has moved to West Asia and the
West. In India it has been cultivated since medieval times.
Brinjal is a good source of Folic acid and potassium. It is also high
in Vitamin B6, is a good source of fibre, less of sugar. If one were to list the
different dishes prepared from Brinjal, it would easily cross 100, from India
itself. In the coming days I will try to compile some of the most commons
ones.
Vazhuthanenga Theeyal is another favourite from the Southern State
of Kerala in India. This curry is rich in flavours, taste and is usually dark
brown colour. It's tangy. It's spicy with a rich Coconut flavour. Although
Brinjal flesh on it own has a bitter taste, when when cooked well, absorbs
all flavours, and disguises itself as one of the best vegetables around for
cooking. Theeyal with Brinjal is a very popular dish of Kerala and goes very
well with plain Rice. You need to really try this just once, and you'll fall in
love with it!
Brinjal – 300grams
Shallots – 10 nos
Grated or Desiccated Coconut – 150grams
Water – 300ml
Tamarind – golf ball size
Red Chilly Powder – 1 tsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Asafoetida – a pinch
(Aubergine in Coconut Gravy)

46
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Fenugreek Powder – a pinch
Dried Red Chillies – 2 nos
Cumin Seeds – 1/2 tsp
Salt – to taste
Oil – 3 tbsp
1. Cut Brinjal into 3inch by 1/2inch size
2.
Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and
discard the seeds
3. In a pan heat 1 tbsp oil. Add Coconut, sauté till golden brown
4.
Add Chilly powder, Coriander powder and Turmeric powder sauté for
another 3-4 mins till you get the aroma of Coconut, add 50ml water
and once cooled grind to a smooth paste. Keep aside.
5.
In another pan heat the remaining 2 tbsp oil, add Mustard seeds allow
to pop. Add Shallots, Cumin seeds, Curry leaves, salt and Fenugreek
powder sauté for 5 mins
6.
Now add the Brinjal and Tamarind water, bring to boil allow to simmer
on low flame for 20 mins
7. To this add the coconut paste and simmer for another 5 mins
(Aubergine in Coconut Gravy)

47
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Kalan is a preparation of raw Plantains (nen-
thra-kaya) and Yam (chena), in a thick gravy
of Coconut and natural Yoghurt paste. This
preparation is mild to taste buds, involv-
ing the use of very little Pepper and Chillies.
Yams are considered to have ‘lower glycemic
index’ than Potatoes, thus providing a more
well balanced form of energy, protecting
against obesity.
Yam – 100grams
Plantain (Raw Banana) – 100grams
Yoghurt – 400 ml
Desiccated Coconut – 100 grams
Cumin Seeds – 1/2tsp
Pepper Powder – 1tsp
Water – 400ml
Fenugreek Powder (Methi powder/Uluva) – 1/2tsp
Dried Red Chilli – 2
Mustard Seeds – 1tsp
Curry leaves – 1sprig
Salt – to taste
Oil – 2tbsp
1. Cut yam and plantain into 3inch by 1/2inch batons
2. Grind coconut and cumin seeds into a smooth paste, without water
3. Break red chilli into 2/3 pieces
1.
In a deep bottomed pan boil plantain and yam with salt, turmeric
pepper powder, cook till water dries up, about 20 mins. Lower flame
2.
Add yogurt, mix well. Keep stirring to avoid yogurt from curdling.
Lower the flame
3.
To heated oil in a pan, add mustard seeds, allow to pop. Add red
chillies, curry leaves, fenugreek powder and coconut/cumin seeds
paste, stir till golden brown
4. Add this paste to the above mix, remove from pan once boiled
Kalan

48
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Nenthrakaya in Malayalam is Raw Plantain
and Mezhukkupuratti stands for frying.
Malyalam is the local language of people
from Kerala, the Southern State of India
Raw Plantains are shaped as batons and
fried in oil. Used as a side dish for lunch or
dinner. These plantain are firmer than nor-
mal dessert banana and have lesser sugar
content. They are steamed, boiled, made
as dessert - Pazham Prathaman, Banana
Chips.
Raw Banana – 2 (about 300grams)
Turmeric powder – 1/4tsp
Chilli Powder – 1tsp
Water – 100ml (optional)
Salt – to taste
Oil – 100 ml
1. Peel and slice Plantain into 21/2 inch by 1/2inch batons.
2. Immerse in water to avoid it from blackening; refer Cooking Tips
3. Rub in Turmeric, Chilli powder and Salt
Golden Touch Steps [20mins]
Two ways of preparing this:
A.
Heat Oil and deep fry on low flame, turning over occasionally, for 15-20
mins.
B.
To lessen the use of Oil, boil Plantain in water for 10mins. Now transfer
to a pan in which the Oil is hot, stir occasionally.
Nenthrakaya Mezhukkupuratti (Raw Plantain Fry)

49
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
While browsing through the vegetable
shelves in 'Asda' I came across Squash,
which somewhat looks like our Pumpkin.
Pumpkin and Squash are from the same
family, and when I made an Eriserry of
Squash Red Beans tasted exactly the
same. It was yummy... I like this curry on
its own even without rice and is a mild cur-
ry, which tastes wonderful. The only differ-
ence I found between Squash and Pumpkin's were:
1. The flesh of squash is very hard, thus takes a longer time to cook
2. I hardly found any seeds in squash that I brought here in UK
• Pumpkin (Squash) - 300grams
• Red Beans - 100grams
• Coconut Milk - 140ml
• Dried Red Chilli - 5 nos
• Mustard Seeds - 1tsp
• Curry Leaves - 2 springs
• Water - 500ml
• Grated Coconut - 75grams
• Shallots - 4 nos
• Garlic Flakes - 6 nos
• Ginger - 2inch size
• Cumin Seeds - 1/2 tsp
• Turmeric Powder - 1/2 tsp
• Green Chilli - 3 nos
• Salt - to taste
• Oil - 2 tbsp
1. Peel and cut Squash into 2inch cubes
2. Wash and soak Red beans, preferably overnight.
3. Finely slice Shallots

50
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
1.
Pressure cook Red beans and Squash cubes in water until 1 whistle
and allow to simmer for 25mins on low flame
2.
In a pan heat oil add Mustard seeds allow to pop. Add Curry leaves,
grated Coconut, Turmeric powder, chopped Shallots, Salt and sauté
for 5 mins till Shallots turn golden brown, remove from flame and keep
aside
3. Blend Cumin seeds, Garlic, Ginger, Green chilli to a smooth paste
4.
To the pressure cooked Squash and add the paste and cook for an-
other 5 mins on high flame
5.
Add the sautéed ingredients, along with Coconut Milk, cook for about
4 mins (do not allow to boil, as Coconut Milk gets split).
6. It is now ready to be served.

51
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
Mullangi (Radish) – about 120
grams
Uluva (Fenugreek) Seeds – 1/4 tsp
Hing (Asafoetida) Powder – 1/4 tsp
Salt – to taste
Tamarind – Golf ball size
To Pressure Cook:
TuvarDal (ArharDa l/ PigeonPeas) – 1/2cup
Water – 1litre
GingerGarlic-Paste – 3tbsp**
Dry Roast:
Coriander Powder – 2 tsp
Chilli Powder – 1/2 tsp
Sambar Powder – 4 tsp
For Tadka:
Shallots – 8 nos
Curry Leaves – 1 sprig
Oil – 1 tbsp
Garnish:
Coriander Leaves – 1/4 bunch (optional)
Ghee – 1 tbsp (optional)
Golden Touch Misc-en Place: [10 mins.]
1. Wash Lentil under running for at-least 2-3 changes.
2. Finely slice Shallots
3. Wash and pat dry Curry Leaves and keep aside till required
4. Wash and finely chop and keep aside Coriander Leaves
MULLANGI SAMBAR – Simply Superb!

52
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
5.
Soak Tamarind in boiling Water (just to cover it by 1 inch) for about 10
mins. Mash it in your hands and strain and discard the seeds and skin.
6.
Wash and cut Radish into 2 inch thick roundels, now cut each roundels
into 4 quarters.
Golden Touch Preparation:
1.
Pressure cook all ingredients under ‘to pressure cook‘ till 1 whistle now
simmer on medium flame for another 20 minutes. Remove from fire. By
now it should be mashed to a ‘baby food consistency‘, if not mash it.
2.
Meanwhile dry roast all ingredients under ‘dry roast‘ for 5 minutes on
low flame till you get the fine aroma of the roasted spices.
3.
Add to the soft and mashed Lentils, the roasted Spices, Radish, Tama-
rind Water, Salt, Fenugreek and Asafoetida; cook on high heat for one
whistle, simmer on medium flame for another 10 mins and take of from
heat. Transfer to a serving bowl.
4.
Meanwhile in a non-stick pan heat Oil, add Mustard Seeds and allow
to splutter.
5.
Reduce flame and add Curry Leaves and sauté for a few seconds till
they curl and get fried up.
6.
Add the sliced Shallots and sauté till translucent. Add this mix to the
ready Sambar.
7. Garnish with Coriander Leaves and sprinkle Ghee if you so desire.
Golden Touch Service:
Serve with Brown Rice and Pappadam.
NOTES:
Using Coriander Leaves and Ghee as garnish is optional, but I prefer using
it towards the end just before serving as it lends a fine aroma to the curry.
MULLANGI SAMBAR – Simply Superb!

53
Contents
Ginger-Garlic Paste
Coconut Milk
Home Made Ghee
Home Made Yoghurt
Sambaram
Pappadam
Injithair
PuliInji
Grapes Achar
Apple Achar
Pavakka
Tomato Rasam
Mooru
Okhra Kichadi
Sambar
Aviyal
Thoran
Pineapple Pacchady
Ulli Theeyal
Kalan
Mullangi Sambar
Pazham Prathaman
Mango Payasam
Paal Payasam
Parripu Paayasam
Dates Payasam
This is a simple yet delicious Lentil dish from Kerala that features White
Gourd. The meaty, nutty Chana Dal** blends perfectly great with this mild
and sweet tasting Gourd. Serve this hot with Ghee drizzled on Brown Rice,
Yoghurt Curry and Pappadam. Simple yet delicious – isn't it!
This is one recipe that I have been wanting to post for some time and be-
lieve me there cannot be a better time than this, as Onam (the festival of
harvest) is just about a month away from us. This time I have the pleasure
of Aju who will be designing the ebook, and will be published early August.
This recipe will be part of this unique book, I say unique, because so so
many books have been written on different topics, apart from this grand
festival of Onam. If you were to search the internet, there are hundreds of
recipes based on Onam, and it is so true. So many of them are made only
during Onam holidays, and still to be fair to say, the spread is at least 10 to
15 recipes with 2-3 Payasams (Dessert). In the 70s this was atleast 60-80
recipes on the spread, which would have to be finished in 2 or 3 sittings.
Onam probably equals, if not exceeds, the grandness of Diwali celebra-
tions. It is more of grandness and simplicity blended together and this 10
day long festival.
Things You'll Need:
To Boil 1st Lot:
Kumbalanga* – 200 grams
Water – 300 ml
Turmeric Powder – 1/4 tsp
Chilli Powder – 1/4 tsp
Salt – to taste
To Boil 2nd Lot:
Chana Dal – 2 cups
Turmeric – 1/4 tsp
Salt – to taste
Kadala Parripu KootTucurry

Onam Sadhya Recipes - Awesome Cuisine

Onam Sadhya Recipes - Awesome Cuisine

Recommandé

Recommandé

Contenu connexe

Dernier

Dernier (19)

En vedette

En vedette (20)

Onam Sadhya Recipes - Awesome Cuisine