Cook the rice flour in boiled milk for half an hour.
Add sugar while continuously stirring. Keep in light
flame for an hour and stir well. Fry cashewnuts
and raisins in ghee and add to Payasam. Then add
the crushed cardamom and stir for two minutes. Hot
and yummy Palada Prathaman is ready to be served.
Chena
thand (stem of yam) thoran
Ingredients
Stem of yam, peeled and chopped fine - one small
sized stem
Cooked cherupayar or cherupayar parip (green gram
whole or split) - 100gm
Quarter of one coconut grate
Green chillies - five
Cumin seeds - Quarter teaspoon
Coconut oil - One tablespoon
Mustard seeds - One teaspoon
Two red chillies chopped into three pieces each
Salt to taste
Method
Mix the chopped yam stem with salt. Stir well and
squeeze out all the water. Grind the cumin seeds
to a fine paste and coarsely grind the coconut,
and green chillies along with it. Mix the cooked
gram, the yam stem, and the ground masala well and
keep aside. Heat the coconut oil and add the mustard
seeds. When they splutter, add the chopped red chillies
and curry leaves, the yam stem and other ingredients
mixed together earlier. Keep the vessel covered
on low heat for a few minutes. The ingredients get
cooked in the steam under the lid.
Kichadi
Ingredients
Large variety of cooking cucumber - 150gm
Salt to taste
Green chillies
Mustard seeds - two teaspoon
Quarter of a coconut grated
Thick curds churned - Quarter litre
Coconut oil - one dessertspoon
Two red chillies chopped into three pieces each
One tender sprig of curry leaves
Method
Peel, clean and chop the cucumber into fine small
pieces and cook it in a little water, with salt
to taste. Grind the coconut and green chillies into
a fine paste, and crush one teaspoonful of mustard
seeds along with it. Mix the cooked cucumber and
ground masala and stir well. Mix the thick curds
and stir on low heat till foam starts forming on
the top. Do not let it boil. Remove from the fire.
Heat the coconut oil and mustard seeds. When they
splutter, add the chopped red chilies and curry
leaves, and season.
Curry
Narengya
Ingredients
One ripe lemon deseeded and chopped into small pieces
- 200gm (if the lemon is green, peel it.)
Finely chopped green chillies - 25gm
Red chilli powder - 50gm
Asafoetida (Kayapodi) - Half a teaspoon
Fenugreek powder (Uluvapodi) - Half a teaspoon
Salt to taste
Coconut oil - One tablespoon
Mustard seeds - One teaspoon
Three red chillies chopped into three pieces each
Curry leaves - Two sprigs
Method
Mix the chopped lemon, green chillies, red chilli
powder, asafoetida, fenugreek powder and salt well
with your hands and keep aside for an hour. Heat
the coconut oil and add the mustard seeds. When
they splutter, add the red chillies and the curry
leaves and add them to the lemon mix. If you feel
that the pickle is too dry, then add a little water
at room temperature. Do not cook the lemon. Choose
one that is not too bitter
Race
(Sweet curry made with pineapple)
Ingredients
One pineapple - 450gm
Urad dal - 50gm
Pepper corns - 25gm
Coriander seeds - 45gm
Turmeric powder - One teaspoon
Coconut oil - 50gm
Tamarind - 10gm
Salt to taste
Half a coconut
Mustard seeds - 10gm
Jaggery - 25gm
Method
Heat a little coconut oil (about 25gm), add urad
dal, pepper, coriander and chilli and fry till golden.
Add the curry leaves and half of the grated coconut
and fry till brown. Grind to a fine paste and keep
aside. Mix the tamarind and salt. Add the turmeric.
Boil till the raw aroma goes. ' Add pineapple cut
finely. After the pineapple is cooked, add the jaggery.
When the jaggery melts, add the ground paste. When
the water evaporates, remove it from the fire. Extract
thick milk from the remaining coconut. Add it to
the pineapple. Heat the remaining coconut oil, add
the mustard seeds and when it splutters, add two
red chillies chopped into three pieces each and
season the curry.
Injithair
Ingredients
Ginger (chopped fine): 4 spoons
Curd : 6 spoons
Salt : as required
Method
Mix all the ingredients together and stir well.
Quick and spicy Injithair is ready.
