Nongal Fry / Kerala Style Lady Fish Fry

A Kerala meal is not complete without a Meen Porichadu or Fish fry. Fish in Kerala is called 'Meen'. You can have it as a starter or along with the meal with rice and curry. Living on the coastal belt of Kerala, fish is considered a staple food. Lady Fish is called Nongal in Malayalam and Kane in Kannada.

Thalassery Mutton Biryani

If you are from Kerala or have visited Kerala, you will know it is famous for the most variety of biryanis. Biryanis are made with chicken, mutton, beef, prawns, vegetables, tapioca and even mussels. I really missed going to the Mappila Food Fest at Kozhikode (Calicut). I heard that there were about 100 delicacies from the Malabar region. Some of items being rare varieties of food that are not known to the present generation and slowly disappearing.

Thalassery (my home town) a city in the Malabar Coast of Kerala is famous for biryani. The city of 3 C's (Cakes, Cricket and Circus).The best part about this biryani is you won't see a lot of masala in it but it tastes too good.

INGREDIENTS
Serves approx 14 adults

For the ghee rice:
Short grain rice / Jeera Rice / Neychottari - 8 cups
Ghee - 4 tbsp
Water - 16 1/4 cup
Cloves/ Grambu - 5
Cinnamon/ Patta - 2" three pieces
Cardamom/ Elakka - 3
Mace/ Jatipathri - 4
Fennel Seeds/ Perumjeerakam  - 2 tbsp
Star Anise/ Thakkolam- 2
Nutmeg /Jathikka - 1/4 piece


For marination:
Mutton - 2 kg
Ginger paste - 2 tbsp
Garlic Paste - 2 tbsp
Green Chilly - 10 * see notes 1
Lime - juice of 1 medium size lime
Salt - as required

For masala:
Onion - 1 kg
White Poppy Seeds / Khus -Khus - 2 tbsp
Cashew - 200 g
Curd - 1/2 cup
Ghee - 2 tbsp
Oil - 2 tbsp

Garnishing:
Onion - 2 cups thinly sliced
Cashew - 100g
Kismis - 150g
Coriander Leaves - 1 1/2cup loosely packed
Pudina Leaves - 1 cup loosely packed
Garam Masala - 1 tsp
Oil - for deep frying onions
Rose water - 4 tbsp

METHOD

Marination:
Chop mutton into medium size pieces.
Chop the chillies roughly and pound it or grind it to a paste.
Marinate the mutton with chilly paste, ginger garlic paste, salt and lime. Mix well using your hands. Marinate for 1/2 hour.

Preparation of Ghee Rice:

Wash and strain the rice.

Measure 16 1/4 cup water in a pan and boil it along with the spices - Cloves, Cinnamon, Cardamom, Mace, Cumin Seeds, Star Anise and Nutmeg. Add  salt.

In the meantime, in a  non stick pan heat the ghee.

Fry the cashews on low flame till they turn golden brown. Switch off the flame. Add in the kismis. Stir and fry till they bloat up. Transfer them to a plate lined with kitchen roll.

Switch on the flame. In the same ghee fry the rice for 5 minutes. Keep stirring.

Strain and pour in the boiling water into the rice. Stir once slowly. Check salt and close tightly. Lower flame to medium low. The rice will be done in 10-15 minutes. You will see craters formed on top. 

Switch off the flame. Fluff up the rice after 2-3 minutes.

Preparing the masala:

Transfer the khus-khus into a small sieve. Hold it under running water to wash it. Soak it.

Chop the onions into thin slices.

Heat oil and ghee in a medium size pressure cooker. Tip in the onions. Fry them till they turn translucent. 

Add in the marinated mutton. Check salt. Close the cooker.

Reduce the flame to medium low. Cook until you hear 3 whistles of the cooker. *See notes 2

Meanwhile grind the cashew and couscous into a fine paste.

Once the mutton is well cooked open the cooker and add the cashew paste along with curd. Check salt.

Mix well and let it boil for 2 minutes on high flame. Stir in between.

When the mutton mixture has become thick switch off the flame.

Layering:

Chop the onions into very thin slices.

Heat oil in a small kadai /wok.

When the oil is hot fry the onions 1 cup at a time.* see notes 3

Transfer it to a colander. 

Chop the mint leaves and coriander leaves fine.

Use the same pan used to make rice. Grease the base with little ghee.

Switch on the flame to low.

Put a layer of the mutton masala at the bottom.

Now a layer of ghee rice. 

Sprinkle garam masala, cashew, raisns, coriander leaves, mint leaves and fried onions.

Continue to layer in the same way.

Sprinkle with rose water.

Once done close the pan with tight fitting lid and place a heavy object or an inverted mortar on it.* see notes 4

Let it cook for 15 minutes. Remove lid and check if you can see steam coming up from the biryani. Switch off the flame.

Fluff up the rice a bit and start serving from one side of the pan.

Serve it with mint chutney, raitha, pickle and pappad.

Cooking tips:

1.This is a medium spicy biryani. If the above said number of chillies are not added the biryani becomes too sweet due to the cashews and onions. You can increase the number depending on tolerance level.

2. There is no need to add any water while cooking mutton as the water comes out of the mutton and the onions. But do not be tempted to cook on high flame else it may get burnt.

3. For frying onions make sure you slice it very thin. I slice it in my Philips Food Processor (HL 1659) which makes it so easy to slice it real thin and evenly, all in seconds. Add 1 cup at a time. Stir once you see the tips of the onions start to turn golden. You have to be on the watch as it will get burnt easily. Once it turns golden remove and transfer to a colander.

4.Keeping a mortar is an easier way of  making dum biryani. You can also make a dough out of 

all purpose flour and seal the lid of the pan. 

Chemmeen Masala / Prawns Masala

There are some old recipes written by hand and kept in my favorite recipe folder. These are ones that came to my rescue after marriage. Most of them are my mom's, amma's, aunts or cousins and some them of them from the web world. This is one recipe I got from a website but at that time never thought of writing down which site it was from. I have special memories associated with each of these scraps of paper. It surely makes me smile. I am sure it will make you smile too. So here is the recipe for prawns masala.

INGREDIENTS
Prawns - 280 g shelled and deveined

For Marination:
Pepper - 1/4 tsp
Turmeric - 1/4 tsp
Salt - as required

For Masala:
Onions - 2 cups tightly packed, finely chopped
Green Chillies - 1 slit into two
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Kashmiri Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Tomato - 1 cup finely chopped, loosely packed
Coriander Leaves - 1/4 cup finely chopped
Water - 1 cup
Oil - 2 tbsp
Salt - as required

METHOD
Marinate prawns with pepper, turmeric and salt. Leave it marinated for 1/2 hour.
Heat oil in a kadai/ wok.
Add in the ginger, garlic paste and saute for 10 secs.
Now add in the chopped onions, chilly and saute till light brown.
Tip in the masalas and stir well for 1 minute on low flame.
Stir in the tomato, add 1/4 tsp salt and saute. Close and cook on low till tomatoes are mashed well.
Open the lid and add the prawns. Mix well.
Add 1 cup water, check salt and let cook on low for 10 minutes.
Open and cook on high for another 5 minutes till the gravy is thick.
Remove from stove and garnish with coriander leaves.
Serve with rotis or rice.

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Thenga Mulaku Chamanthi / Coconut Chilly Chutney

Thenga Mulaku Chamanthi is one of my favorites since childhood. I still remember my Grandma making this on the ammi kallu (stone grinder) in a jiffy. It tastes so good with rice or with Kanji (rice porridge).

INGREDIENTS
Grated Coconut - 1 cup
Dry Kashmiri Chilli / Piriyan Mulaku - 4
Garlic / Veluthulli- 3 cloves
Shallots / Cheriaulli - 4
Tamarind/ Valan Puli - size of a garbanzo bean
Curry leaves/ Kariveppila - 4 leaves
Salt - as required
Water - 4 - 5 tbsp

METHOD
Dry roast the chilly for approximately 10 secs.
Mix all the ingredients except water in a dry grinder and grind it.
Add water and grind. Leave it slightly coarse.
Remove, check salt and serve.

Tips:
You can use short dry red chillies instead of Kashmiri Chillies. In that case you will need just 2 nos. Adjust as per tolerance level.

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Cauliflower and Peas Masala Kerala Style

Everyone loves a change from the usual routine. When it comes to curries for chapathi, the most common in our house are moong, garbanzo beans, mixed vegetables and potato bhaji. Sometimes we tend to get bored of the same taste. Cauliflower peas masala was something new. At home no one is  fond of cauliflower but with this gravy everyone loved it. 

INGREDIENTS

Cauliflower - A medium one ( the one I used weighed 356g)

Peas - 1/2 cup ( I used frozen)

Turmeric/Manjal - 1/4tsp +1/4 tsp

Split Black Gram/ Uzhunnu parippu - 1/2 tsp

Coriander seeds/ Malli - 2 tbsp

Red Dry Chilly/ Vattal Mulaku - 4

Scraped Coconut/ Thenga  - 1 cup (tightly packed)

Shallots/ Cheriya Ulli - 10

Garlic/ Veluthulli - 4 cloves

Curry leaves/ Kariveppila - 1+ 1 sprig

Onion/ Savala- 1 large (thinly sliced)

Lime juice -  of 1 medium size lime

Coconut Oil - 2 + 1 tbsp

Water - 1/4+ 1/4+ 2 cups ( approx 1/2 cup more to grind the masala)

Salt - as required

METHOD

• Cut cauliflower into small florets.
• Cook cauliflower and peas separately after adding 1/4 tsp each turmeric powder, 1/4 cup each water and salt.Keep aside.
• In a kadai heat oil. Add split black gram when it turns golden add coriander seeds and dry red chilly.Remove and keep aside.
• In the same kadai add the coconut, shallots, garlic and 1 sprig curry leaves and roast till brown in colour.
• Remove and grind it into fine paste along with the split gram, coriander and dry red chillies.
• Heat a kadai. Add 1 tbsp oil and saute the onion. 
• Now add the cauliflower, peas, ground masala and water. 
• Add the lime juice. 
• Add the required salt and let it come to a boil.
• Add a sprig of curry leaves. 
• Serve hot with roti or jeera rice or ghee rice.

Cooking Tips:

This is a medium spicy curry. Adjust chilly as per taste.

It is better to grind the masala in a grinder as the masala needs to be ground into a nice paste.

Njandu Varutharachathu/ Crab with Roasted Coconut and Spices

It's been so long that we cooked crab at home. I just love it. I know its another non veg recipe but can't stop myself from posting it. It turned out so delicious and it was the first time I made it myself. Usually Amma makes it and it is so yumm. I remember my childhood days when my dad and his friends would go crab fishing in the shallow beach at Ras- Abu- Aboud , Doha. Yeah..Yeah! They used to go with just simple nets and get such huge crabs. I used to be horrified seeing them crawl. There used to be jelly fish too. Really miss those days...

Njandu Varutharachathu
Recipe Source - Grihalaxmi

Ingredients

Njandu/Crab - 4 or 5 

Masala 1 (to be roasted and ground into fine paste)

Coconut - 1 1/2 cup

Shallots - 3

Curry Leaves - 1 + 3

Coriander Powder- 1 tbsp

Garam Masala - 1/2 tsp
Water - as required

Masala 2

Chilly - 2 (slit)

Ginger - 1'' piece (finely chopped)

Tomato - 1 large (thinly chopped)

Tamarind / Valan Puli - size of half a lime.
Water - 1/2 cup (to soak the tamarind)

Chilly powder-  1 tbsp

Turmeric powder- 1/2 tsp

Salt - as required

Water - 1 1/2 cup*

For seasoning

Mustard - 1/2 tsp

Shallots - 6 (chopped round)

Garlic- 2

Curry Leaves - 1sprig

Coriander Leaves - 1 tablespoon
Coconut Oil - 2 tbsp

METHOD
Roast the coconut along with shallots and 1 sprig curry leaves in a kadai.
When it turns brown switch off the flame and add the remaining masala along with 3 sprigs curry leaves and mix well.**
Grind the masala into fine paste adding very little water.

In a clay pot keep the masala 2 ready. Squeeze the tamarind well in water and pour the water it into the pot.

Clean and chop the crab into half.
Add the crab into the masala. Mix well.
Add salt and let it cook on medium flame and bring to a boil. Let cook for appox 5 min on medium low flame.
Add the roasted and ground masala. Add water and mix well.
Check salt and let it come to a boil.
Let it cook for about 5 minutes on medium low flame or till the gravy thickens.
In a kadai heat oil. Add mustard and let it splutter.
Add shallots and garlic. Stir.
Add curry leaves. Remove from flame. Add the seasoning to the curry and garnish with coriander leaves.
Serve it with steaming rice or with any roti.

Cooking tips:
Make sure you refrigerate the crab and remove it just before cooking ie. after all the required masala is ready.I used small crabs.
**There is no need to add any oil while roasting the coconut as oil will come out of the coconut as you roast. Keep stirring and be careful not to burn it. As you see it is about to brown lower the flame. Add very little water while grinding. The water specified here is to be added while mixing this masala with crab.
* Make sure you stir the masalas well as the heat of the roasted coconut is enough to remove the raw smell  of it.
Add more warm water if you like thinner gravy as the gravy tends to thicken even after cooking.

Malabar Chicken Biriyani

Biriyani or Beriani (Persian) is one of the famous Indian rice dish. It seems to have originated from Iran and brought to India by Arab traders. It has been indianised to suit the palette of each region and we have so many varieties of biriyani. If you know a million people then there is a chance that you will get to taste a million variety of biriyanis. :) 

Malabar Chicken Biriyani is the biriyani famous in Northern Kerala. I would like to share with you my Amma's recipe which is one of the best I have tasted. 

 INGREDIENTS 

Recipe Source: My Amma

Short grain Rice/Neychottari	1 kg
Chicken	1 kg
Onion	6+3 thinly sliced
Chilly	2
Tomato	5
Ginger paste	3 teaspoon
Garlic paste	3 teaspoon
Cinnamon	2 (1’ piece)
Clove	12
Cardomom	12
Raisins	1 cup
Nutmeg	1
Star Anise	3
Cashew	1 cup
Yoghurt	1 cup
Chilli Powder	1 tbsp
Coriander Powder	3 tbsp
Turmeric Powder	½ teaspoon
Aniseed Powder(perinjeerakam)	1 teaspoon
Poppy seeds(Khus-Khus)	2 teaspoon
Coconut	½ cup
Lime juice	2 teaspoon
Garam masala	1 teaspoon
Bay leaf	2
Water	7 glass
Coriander leaves	½ cup
Pudina Leaves	½ cup
Ghee	½ cup
Sunflower oil	2 tbsp
Rose water	50 ml

METHOD
1. Make a fine paste of 1/2 cup raisins along with yogurt.
2. Marinate the chicken with this paste along with 1 teaspoon ginger paste, 1 teaspoon garlic paste and salt. Marinate for 2 hours.
3. Wash rice and keep aside to drain.
4. Boil water (1:2 rice water ratio) along with cloves(6), cardamom(6), Star Anise(2), Cinnamon(1), Bay leaf(1), Nutmeg and salt.
5. Heat ghee in a vessel. Add rice and saute for 5 minutes. Then use a strainer and pour the boiling water. Check salt and let cook in low flame. When cooked keep to cool for 5 minutes and stir it carefully with a fork to remove lumps.
6. Heat oil in a  cooker. Add the remaining cloves, cardamom, Star Anise, Cinnamon, Bay leaf. Saute for 1 minute. Add the thinly sliced onions(6) and saute till onions turn translucent.
7. Add ginger garlic paste, chilly and saute. Add chilly powder, Coriander powder, Turmeric, aniseed powder, 1/2 teaspoon garam masala and saute for a minute.
8. Add tomatoes and saute well. Saute for 2-3 minutes. Add lime and salt. By this time boil 3 glass water separately.
9. Add the marinated chicken , coriander leaves, Pudina leaves and saute for 1 minute.
10. Add boiled water, Check salt and close the cooker. 2 whistles if marinated overnight else switch off just before the 3rd whistle.
11. Make a paste of coconut, 1/4 cup cashew and poppy seeds.
12. Add this paste to the chicken masala and let it boil.
13. Pour the remaining ghee in a small pan. Fry the raisins then the cashews. Lastly fry the remaining three thinly sliced onions . Lay it on a plate with kitchen tissue.
14. Take a big nonstick pan and make alternating layers of rice, chicken masala, roasted cashew, raisins, roasted onions,garam masala and sprinkle rose water (Remove the bay leaf).
15. Close it with an airtight lid and put a heavy weight on top. Cook in low flame for 10-15 minutes.
16. Serve hot with raita and chutney.

Tips: 
You can use Basmati Rice for the biriyani.

If you like to be very spicy add 2 green chillies.

Instead of keeping it on the stove after layering you can place it in a microwave and cook for 4-5 minutes. But close it with a lid and do so.

While layering you can add finely chopped coriander leaves.

Fish Molee / Fish in Thick Coconut Sauce

Fish Molee is the non spicy version of fish curry. Fish is stewed in thick coconut milk. It can be made with King Fish or Pomfret. The aroma of the spices, fresh fish, coconut milk along with curry leaves renders a delicious flavour to the curry. This is one of the best combination with Kerala Appams. In the Malabar(North) region of Kerala it is served with bread during housewarming and  parties.

INGREDIENTS

Pomfret - 8 slices

For Marination:

Turmeric- 1 tsp
Salt - as required

Lime/ Vinegar- 1 tbsp

For Curry:

Onions - 4 (medium size) thinly sliced

Chilly - 6 slit

Tomato - 3

Ginger- 1 tbsp

Cinnamon - 1 '' piece
Clove- 3

Pepper powder - 1 tsp

Thick Coconut Milk - 2 cups

Salt - as required

Curry Leaves - 2 sprigs

Coconut Oil - for shallow frying + 2 tbsp
Coriander Leaves - 1/4 cup

METHOD

Clean the fish and pat dry.

Marinate it with lime/vinegar, turmeric and salt for 1/2 hour.

Shallow fry the fish till half cooked on both sides on low heat. Transfer to paper towels and set aside.

In a pan saute onions, ginger and chillies. It should be half cooked.

Add tomatoes, coconut milk, cinnamon, clove, pepper powder and salt.
Cook on slow flame. Add fish pieces slowly. Pour the gravy over the fish. Do not stir else the fish will break.
Cook for 10 minutes on slow flame.
Remove from fire.
Garnish with curry leaves and coriander leaves.

Tips:
Fish is shallow fried so that it does not break while adding to curry and so that there is a crisp taste.
Coriander leaves are added to remove the fishy smell. :)

Sending this post to the Kerala Kitchen event hosted by Khushi

Vendakka Masala/ Okra Masala

Okra/ Bhindi/Vendakka is one of my favourite vegetable. And this curry is one of the most simple and delicious one. This curry goes well with rice and rotis.

I have fond memories of making this curry while working at Bangalore. I had a long day at work almost till 7pm and then had to get back to my friends place where I stayed and then we friends had to cook dinner. It was really tiring but it was fun too. This was one of everyone's favorite that I used to prepare and it used to get over in minutes. :) And now after marriage I made this here at home and everyone loves it. My sis in law has been telling me to put up this recipe for quite some time now and here it is..

INGREDIENTS

Vendakka/Bhindi - 1/4 kg

Onion - 1 large thinly sliced

Tomato - 2 medium

Green Chilly/ Red Fresh Chilly(pazhutha mulaku) - 2 slit into half

Ginger - 1/2 tsp chopped fine

Tamarind - size of a small lime

Coriander Powder - 1 tbsp

Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Mustard  seeds - 1/2 tsp
Grated coconut - 1 cup

Curry leaves - 1 sprig

Coconut oil - 2 tbsp + 1tsp
Water - 1 1/2 cup

Salt - as required

METHOD

Chop Okra / Vendakka into 1 1/2 inch pieces.
Soak tamarind in 1/4 cup warm water.
Heat a pan. Add the coconut for roasting. Stir till its golden brown.
Add the coriander powder, Chilly powder and turmeric powder.
Stir till the raw smell of the powders are gone.
Cool it and grind to a fine paste with very little water. Keep aside.

In a wok/pan heat 2 tbsp oil.
Stir fry the okra for a minute. Remove using a spotted spoon and keep aside.
In the same pan saute the onions.

Add the ginger and chilly.
Add the ground coconut along with 1 cup water.
Add the tomatoes and tamarind water.
Bring to a boil. Add salt.
Add the okra. Boil it till cooked.
In a small pan heat coconut oil. Add mustard seeds.When they pop add the curry leaves.
Pour the seasoning over the curry and serve hot with rice or roti.

Tips
The okra is stir fried so that it does not get sticky.
Reduce the amount of tamarind if you like it less tangy.
The coconut along with spices can be ground in a mixer with very less water.

Sending this post to Anyone Can Cook Series - 34 by Ayeesha of Taste of Pearl City under category with minimum amount of time.

Varutharacha Sambar / Sambar with Roasted Coconut and Spices - Onam Sadhya Vibhavangal 14

Sambar is the famous south Indian vegetable lentil dish simmered with tamarind water and a ballard of spices. Sambars contain a variety of vegetables like drumstick, yam, carrot, okra, white pumpkin, brinjal, bittergourd,tomato and the list goes on...

It is an integral part of any sadhya. No matter which part of  Kerala you go to, this is one dish that is common on the sadhya menu. Sambar is served with rice for sadhyas.

For quick sambars, we usually use the sambar mix but for festivals and special occasions the roasted coconut version is the most favoured. This is quite different from the usual sambars where ground roasted coconut is not added. The aroma of the spices in a sambar just makes us hungry during sadhyas.

INGREDIENTS
Toor Dal/ Sambar Parippu - 1/4 Cup
Turmeric - 1/4 tsp + 1/4 tsp
Green Chilly - 2 slit lenghtwise
Yam - 1/2 cup
Onion - 1

Drumstick - 1 cut lenghtwise
Carrot - 1 small
Lady's finger/ Okra/ Venda - 4-5 cut into 2' pieces
Tomato - 2 medium
Brinjal - 1 medium
Vellerikka (cucumber)/ Winter melon - 1/2 cup
Tamarind - size of a lime
Shallots/ Cheriya ulli - 4
Curry leaves - 1 sprig
Grated Coconut - 1/2 cup
Fenugreek powder/Uluva - 1/4 tsp
Asafoetida/Kaayam powder - 1/4 tsp
Coriander powder - 2 tbsp
Chilly powder - 1 tsp

For seasoning
Mustard seeds - 1 tsp
Coconut oil - 1 tbsp
Urad Dal - 1 tsp
Red chilly - 2
Curry leaves - 1 sprig

METHOD

Cook the dal in a pressure cooker along with onion,turmeric, green chilly and yam.

When cooked add drumstick, carrot and vellerikka along with salt.

Soak tamarind in 3/4 cup warm water.

Add the other vegetables (brinjal, okra,tomato).

When the vegetables are almost cooked add tamarind water.

In a pan fry fenugreek and powder it.

Use the same pan to fry the coconut, shallots and 1 sprig curry leaves. When it starts to turn brown add coriander powder, chilly powder, asafoetida, fenugreek powder and turmeric powder.

Remove from fire when the raw smell of the powders go.

Make it into a fine paste.

When the vegetables are cooked add this paste. Check salt.

Bring it to a boil. Remove from stove.

In a pan heat coconut oil to prepare seasoning.

Add mustard seeds. When it splutters add the urad dal, red chilly and curry leaves one after the other.

Pour the seasoning over the sambar.

Tips:
Add tamarind water only after the vegetables are almost cooked.
Increase the toor dal quantity to 1/2 cup if you like the sambar thick.

If you would like to see other Onam Sadhya recipes please click on the links below :

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam

12.  Semiya Payasam

13.  Sambaram

Sambharam/ Spiced Buttermilk - Onam Sadhya Vibhavangal 13

Sambharam or Morum Vellam as it is called in Kerala is one of the common thirst quenchers during summer. In the olden days this was the drink that was served to guests. The perfect health drink! 

During summer this drink is made on all days at home. My son just gulps down three glasses to quench his thirst in the noon. Sambharam is served for onam sadhyas. It is served just before the desserts are served. I just love to have it even if it is a little messy. :)

I have lovely memories of my granny making this yummy buttermilk. She used to be sitting on a small stool (palaka) and churning this buttermilk in a mud pot using a long mandhu . The aroma of the buttermilk when stirred with ginger, chilly and curry leaves is too good.

INGREDIENTS
Thick home made yoghurt - 1 cup
Water - 2 cups
Chilly - 1/2
Ginger - a small piece
Curry leaves - 1 sprig
Salt - to taste

METHOD

Chop the chilly, curry leaves and ginger.
Pour the yoghurt into a mud pot. Stir it using the mandhu or wooden spatula.
Add water, chilly, ginger and curry leaves.
Add salt.
Stir for 5 minutes.

Tips:
It can also be made in a blender. Just mix all the ingredients and pulse it for 4-5 secs.
Adjust spice level as per tolerance.

If you would like to see other Onam Sadhya recipes please click on the links below :

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam

12.  Semiya Payasam

Semiya Payasam/ Vermicelli Kheer/ Dessert - Onam Sadhya Vibhavangal 12

Wishing all my readers a blessed Ganesh Chaturthi! 

Let's celebrate with kheer today.Semiya Payasam is one of my favorite kheers. For Onam Sadhya two types of payasams/ pradhamans  are served - one is milk based and the other jaggery based. Milk based kheer called payasams are made from vermicelli/ rice/ rice chips.Pradhamans are usually made with jaggery and coconut milk. Pradhamans are of different types like Palada pradhaman (rice chips), Pazha pradhaman (Nendra banana), Gothambu pradhaman (wheat), Parippu pradhaman (dal), Chakka pradhaman (jackfruit).

Semiya Payasam is the easiest of the desserts. It is served as the last course for sadhya. It tastes best when served on the banana leaves. Yummmm.. I like it that way rather than having it in cups. Try it next time and you will know the difference. :)

INGREDIENTS

Vermicelli - 175 gms

Sugar - 1 1/2 cup

Milk - 1 litre

Ghee - 2 tbsp + for roasting nuts

Cashew nuts - 1/4 cup

Raisins - 12

Rose water - 8ml

METHOD

Heat ghee in a pan.

Roast the vermicelli till golden brown.

Side by side boil milk along with sugar. 

Add the boiled milk to the semolina and let cook on low flame.

When cooked remove from flame.

Roast the cashew and raisins in ghee and add to the payasam.

Add rose water.

Serve hot.

Tips: 

Add 1 cup sugar first and then add more if required as per taste.

Add rose water only after all the cooking is over.

There should be enough milk above the payasam when you remove from heat. The payasam thickens as it cools. Add more milk if you like it thin.

Roast the cashews first and when it turns golden brown add raisins.

If you would like to see other Onam Sadhya recipes please click on the links below :

1.    Puli Ingi
2.    Olan
3.    Kalan
4.    Pineapple Pachadi
5.    Kumbalanga Pachadi
6.    Beetroot Achar
7.    Koottu-Curry
8.    Avial
9.    Kaaya Upperi

10.  Mathanga Vanpayar Erissery

11.  Tomato Rasam