Vazhuthananga Theeyal /Brinjal theeyal/Egg plant theeyal

Ingredients

1.Vazhuthananga/Brinjal /Egg plant- 2

2.Onion -1
3.Green chilli -3 nos
4.Grated coconut -10tsp
5.Curry leaves - no count
6.Coriander powder -2 tsp
7.Chilly powder -1 tsp
8.Turmeric powder -1/2 tsp
9.Kudampuli - 2 pieces (If you took 3 pieces of kudampuli ,you may
10.Tamarind - 1/4 tsp

Preparation

1.Cut brinjal in to small pieces.Wash three times to remove any stains in the brinjal

2.Slice the onion and add to the brinjal

3.Add the sliced the green chilies

3.Add kudampuli and salt to it.(We are also adding tamarind pulp at last .So this step is not necessary)

4.Add water just  below the level of brinjal and allow it to boil

5.Fry grated coconut and curry leaves together till it becomes brown in color

6.Add 2 tsp coriander powder,1 tsp chilly powder and 1/2 tsp turmeric powder to it.Reduce the flame and fry in low flame .

6.Grind the fried coconut very well by adding enough water(better to grind it without adding water)

7.Pour the ground mixture to the cooked  brinjal and boil for some time .

8.Check the sourness and salt of the curry and add tamarind pulp and salt accordingly.Boil in low flame.

Take tamarind in the size of a small gooseberry and put it in 1/4 glass water .so that the tamarind will be soft.

After 1/2 hour-1 hour take the above tamarind pulp water by squeezing the tamarind completely with hand.

Pour it to the above mixture.

9.Vazhuthananga theeyal is all set.

Thanks to my mother-in -law for such a wonderful recipe

Coconut-Cilantro(Coriander leaves)-Chutney / Malliyila Chammanthi

Ingredients

1. Coriander leaves/Cilantro - 1 bunch
2. Cumin seeds - 3/4 tsp
3. Urad dal (Uzhunnu parippu )- 1tsp
4. Kadala parippu (Channa dal)-1tsp or Sambar parippu -1tsp
5. Small tomato -1
6. Small onion -1
7. Tamarind pulp -1/4 tsp
8. Grated Coconut -2 handful
9. Oil,salt,mustard seeds - as required 

Preparation

1. Add 3/4  tsp cumin seeds to 3 tsp hot oil

2.Add 1tsp urad dal(uzhunnu parippu),1tsp kadala parippu(Channa dal)  or  Sambar parippu

3.As it starts to change color , add 3 whole red chilies followed by a piece of garlic

4.Add 1 small chopped tomato

5.Add 1 small chopped onion saute well.

6.Add the chopped cilantro/Coriander leaves [Substitute coriander leaves with mint to get mint chutney,substitute with tomatoes to get tomato chutney]

7.Add 1/4 tsp tamarind pulp to the chutney ,just to keep it fresh

8.Add two handful of grated coconut saute well

 9.Add salt and mix thoroughly

10.Cool this mixture and grind  to  very fine  paste with little water

11.You can taste the chutney and add more salt/chilly if needed

12.Splutter mustard seeds and  curry leaves in little oil and garnish the chutney 

 Thanks Nandini for sharing such a wonderful recipe !

Pumpkin Erisseri /Pumpkin Erissery /Mathanga Erisery

Ingredients

1.Pumpkin / Mathanga -250 gm
2.Vanpayar /Red beans -100 gm
3.Grated Coconut - 1/2 of a coconut
4.Green chillies - 4
5.Cumin seeds - 1tsp
6.Small onion - 6
7.Turmeric powder -1/2 tsp
8.Coconut slices - 1 tsp (optional)
9.Oil -2 tsp
10.Mustard seeds,Curry leaves,salt - as required
11.Dry red chillies -4

Preparation

1.Soak the vanpayar/red beans in water for about 3 hours

2.Cut the pumpkin /mathanga in to cubes

3.Grind the grated coconut,green chilies,turmeric powder,cumin seeds,small onions to a very fine paste.Keep aside

4.Cook the vanpayar and mathanga together by adding 1/2 tsp turmeric powder,salt and enough water (water will be just below /on the level of vanpayar and mathanga ).You can also add chilly powder at this time.Then you don't want to grind green chilies with the coconut.
If you are cooking in a pressure cooker ,switch off the flame after the first whistle.Wait for steam inside the cooker to dissipate and remove the lid
5..The vanpayar will be soft but not mushy.The pumpkin must be mushy,or you may mash it with a spatula.
6.Add the ground coconut mixture to the cooked vanpayar-pumpkin and cook in a low flame and boil
7.Heat oil in a pan ,splutter mustard seeds ,add dry red chilies,coconut slices(optional) and curry leaves
8.Add this to the curry. Your Pumpkin Erissery is ready

Soumya ,thanks for the tips !

Vattayappam

Ingredients

1. Rice flour -3 cups
2. Cooked rice -exactly 3/4cup
3. Grated coconut /Coconut milk- 2 cup
4. Yeast - a pinch
5. Sugar - 1 cup
6. Salt -3 pinch
7. Cumin powder (Jeerakam)-1 tsp
8. Elakka/Cardamom powder-1 tsp

Preparation

1. Dissolve 2 tsp sugar in 3 tsp luke warm water/Coconut water /juice.[Coconut juice is the best]. Add the yeast to it and keep in warm temperature.
2. Grind the cooked rice with little water to a fine paste and mix this with the rice flour

3.Now grind the grated coconut with water and add to the rice flour. 

4. Add the dissolved yeast in step1, Cumin powder, Elakka (Cardamom) & Salt into the rice flour and mix well

5. Grind the mixed rice flour for few minutes to avoid lumps. The batter should be very thick as we need to add sugar later which will make the flour looser. 

6.Preheat the oven to 150 degree Fahrenheit and turn off.

7.Keep the batter in oven with the lights turned on.

8.The batter will be fermented and ready to be made in 6 hours.This batter is good enough to make 5 vattayappams.

9.Apply some Ghee on a round pan and half fill the batter

10.Add some raisins to the top (You can also add some cashews too)

11.Steam it for 20 - 25 minutes and VATTAYAPPAM will be ready to serve

Thenga Chammanthi/Coconut Chutney/Thenga Thakkali Chammanthi

Ingredients
1.Coconut - 1/2 of a coconut
2.Tomato -1
3.Dry red chilies -5
4.Oil -3 tsp
5.Small Onions - 4nos
6.Garlic -1 piece
7.Mustard seeds,Curry leaves,Salt - as required

Preparation
1.Heat oil in a pan and add the small onion,4 dry red chilies and garlic
2.When the small onion turn golden brown,add the sliced tomatoes and cook well
3.Add the coconut mixture  and stir 1 minute.
4.Grind the above mixture very well with enough water and again pour it to the pan .Cook in a low flame.Switch off the flame when the chutney starts to boil.
5.Heat 1 tsp oil in another  pan and splutter mustard seeds,dry red chilies and curry leaves .Pour this over the chutney.

[Tip How to get coconut from a whole coconut
[Break the shell of the whole coconut using a hammer/knife and peel off the skin with a peeler.Put
 it in the mixer and grind very well ]

Mushroom Thoran /Koon Thoran

Ingredients
1.Mushroom sliced  - 1 cup
2.Grated Coconut - 1 coconut
3.Green chilies  - 4
4.Sliced red onions (chuvannulli)  - 1 cup
5.Turmeric powder - 3/4 tsp

Preparation


1.Cook the mushroom with 1/2 tsp turmeric powder and salt. [This is to remove any poison from the mushroom] Put on the lid and keep on low -medium flame

2.Crush the coconut and mix with sliced small onions,green chilies,curry leaves and salt using hands.

3.Add 3 tsp oil to a hot pan .Splutter mustard seeds and dry red chilies. Add the crushed coconut mixture and saute just to cook the coconut.
4.Add the cooked mushroom to it and saute again for 3 minutes.
5.Switch off the flame and serve warm.

Kovakka Mezhukkupuratti /Tindora Stir fry

Ingredients

1.Tindora /Kovakka - 200gm
2.Dry red chilies - 7
3.Red onions /Kunjulli -1/2 cup
4.Onion -1 (optional)
5.Coconut oil - 3 tsp
6.Mustard - as required
7.Salt - as required
8.Curry leaves - as required
9.Turmeric powder - 1/2 tsp

Optional [If you like, you can also add 1 tsp Ginger garlic paste,3 tsp Coriander Powder,1/4 tsp Garam Masala Powder along with the turmeric powder.]

Preparation


1.Clean and cut the tindora to thin slices
2.Crush red chilies and small onions together
3.Heat oil in a pan ,splutter mustard seeds ,add the curry leaves and the onions, fry till golden brown.
4.Add the crushed small onions, red chilies and  turmeric powder
5.Add little salt to the tindora and mix well with hand and add this to the pan .

6.Sprinkle some water and cook the tindora in a low flame with the lid closed .Stir occasionally
7.When its done,open the lid and saute for a couple of minutes or till it is dry and done.

Kerala appam /palappam

Ingredients

1.Rice flour/white rice - 4 cup

2.Thick coconut milk- 2 cup(optional)

3.Cooked rice -1 cup [depends on the stickiness of the cooked rice,this amount may vary.I am using  the par boiled rice]

4.Yeast -1/4 tsp

5.Sugar -3 tsp

6.Salt -to taste

Preparation

1.Dissolve 2 tsp sugar in 3 tsp luke-warm water/Coconut water /juice.[Coconut juice is the best]

Add 1/4 tsp yeast to it and keep it in a warm temperature.

2.In a mixer grind the cooked rice with 1/2  a cup of water to a fine paste and keep aside

3.Now grind the rice flour, water , coconut milk and yeast

4.Mix together the cooked rice batter(step 2) and rice flour batter(step 3) 

5.Preheat the oven to 150 degree fahrenheit and turn off the heat

6.Keep the batter in the oven with the lights turned on.

7.The batter will be ready in 6 hours

8.In an appachatti ,pour the batter and make appams