Cherupayar Chena Puzhukku - Kerala Style

This is a very simple and tasty preparation of green gram/ cherupayar and yam/chena. This is usually served with hot rice porridge/ kanji(as we in Kerala) and chutta pappadam,during the rainy season. Different kind of puzhukku are made like muthira puzhukku, mambayar puzhukku, thorava puzhukku kadal-kaaya puzhukku, chena-pachakkaya , kappa-meen puzhukku and goes on. So have a taste of this and do lemme know if ever you cook it.
Ingredients

1. Cherupayar / Green gram - 1 cup
2. Chena / Elephant Yam - 1/2 cup
3. Turmeric powder - 1.4 Tsp
4. Rec Chilli powder - 1/2 Tsp
5. Salt - as needed
6. Garlic roughly crushed - 3 flakes 
7. Curry Leaves - 2 Sprigs

To grind 

1. Jeera /Cumin seeds - 1/2 Tsp
2. Grated Coconut - 3/4 cup
3. Green chilly - 3

To Temper

1. Coconut Oil/ Oil - 1 Tbsp
2. Mustard Seeds - 3/4 Tsp
3. Dry red chilly - 2 - 3

Preparation

• Pressure cook green gram and yam with turmeric , salt and red chilly powder with required water. Wait for 3 whistles.

• Open and mash the cooked green gram and yam with a spoon to a rough texture. (If water is excess, let it absorb but not fully, a little  is needed) As shown in the pic.
• Meanwhile in a mixer grind the ingredients to a coarse paste under "To grind".
• Add this grind mixture to the cooked daal. Add curry leaves and roughly crushed garlic.

• Heat oil and temper the items as given in 'To Temper". Pour this onto the curry

• Serve hot.

Do check out recipe of Shahi thukada/thukara @ Cook Click n Devour, i loved the simplicity of this recipe.

Sending this to 1st anniversary celebration with giveaways ! of cook click n devour, WTML June 2014 hosted By The Big Sweet Tooth event by Gayathri

Kadaparippu Vada

Today my post is about a snack which most of us make at home, vada, and this time it is 'Kadalaparippu Vada'. Also i tried to take photographs from a different area.. but i was not at all satisfied by the outcome...Though my clicks was not good.. but the vada's was crisp and yummy .... do have a look a the recipe..
Ingredients

1. Channa Daal /Kadalaparippu/Split Bengal Gram - 1 cup
2. Onion - 1 medium
3. Green chilly - 2 - 3
4. Ginger - 1 -2 Tsp finely chopped
5. Turmeric powder - 1/2 Tsp
6. Red chilli powder - 1 Tbsp
7. Chopped coriander - 1/4 cup
8. Curry Leaves - 2-3 Sprigs
9. Asafoetida - a pinch
10. Salt - to taste
11. Oil - for deep frying

Preparation

• Soak channa daal with enough water for 2 - 3 hours. 
• Drain water completely. Grind to a coarsely but not so smooth paste in a mixer for just 3 - 4 pulses without adding any water.
• Transfer it to a bowl and add all other ingredients, except oil and gently mix it together. 
• Make equal sized balls with the daal mix and flatten it a little bit by pressing them in between your palm.
• Heat oil for deep frying on high flame. When oil is really hot, reduce the flame to low medium and slowly add 3 to 4 vadas at a time and deep fry until crispy and golden brown. Cook both sides.Drain excess oil on a tissue paper.
• Serve hot with tea  or coffee.

Notes

• Make sure that there isn't much water left in the daal before grinding otherwise the vada will break apart.

• Adjust the spiciness according to your level.

Sending this to cook-with-comfort event by Sapana

also Linking this to Simply Tadka’s 2nd Blog-iversary Celebration with Giveaway and, C'mon chefs-cook up some , Cook N Share What You Like Event & Giveaway

  

Daal Curry/ Parippu Curry - Kerala Style

     Parippu Curry is something everyone love to have this hot steamed rice, or even chappathi. This is curry which anyone who is the beginner in cooking will start with, especially the bachelor boys... by sons have cooked it.. even they dont know the ABC of cooking.... So here is a simple Daal Curry... recipe...

Ingredients

1. Toor Daal - 1 cup
2. Grated coconut - 1/2 cup
3. Green Chilly - 8
4. Onion - 1 small
5. Turmeric powder - 1/4 Tsp
6. Red Chilly powder - 1/4 Tsp
7. Garlic - 1-2 crushed
8. Cumin seeds crushed - 1/4 Tsp
9. Salt
10. Water - 1 1/2 cups
11. Curry Leaves 

Tempering

1. Ghee - 1 Tbsp
2. Mustard seeds - 1/4 Tsp
3. Dry Red Chilly - 2
4. Shallots/Pearl Onions thinly sliced - 3-4
5. Curry Leaves - 1 Sprig

Preparation

• Wash and clean Tool Daal in water. Pressure cook tool daal with green chilly, onion sliced,turmeric powder, red chilly powder,water and salt. Pressure cook for 2 whistles.
• In a mixer grind coconut with little turmeric powder and water. Grind it to a smooth paste.
• Add this to the cooked daal. Add curry leaves also.Bring it to a nice boil.
• When it boils add crushed cumin seeds to it. Off the flame.
• In a small pan, heat ghee, splutter mustard seeds. Add curry leaves and shallots/pearl onions to it. Let the onions brown to golden , then add red chilly to it. Off the flame and pour it to the curry. Add crushed garlic on top.
• Serve hot with  hot hot steamed rice, or any roti's.

I am sending this recipe to Spotlight: Beans & Lentils

Cook With Yellow. Think Summery

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Koottu Curry (Black Chickpea in coconut gravy)

Kerala Sadhya Recipe - Koottu Curry

Serves - 5

Cooking Time - 30 Minutes(excluding soaking time)

  
Ingredients

1. Black Chickpea (Kadala) - 1 cup
2. Raw Plantain - 2 Medium
3. Turmeric powder - 1/4 Tsp
4. Red Chilly powder - 1 Tsp
5. Pepper powder - 1/4 Tsp
6. Salt - to taste

To Grind

1. Grated Coconut - 1/2 cup
2. Green chilly - 3
3. Shallots (Cheriyaulli) - 15
4. Cumin powder - 1/4 Tsp

Tempering

1. Coconut Oil - 3 Tbsp
2. Grated Coconut - 1/2 cup
3. Dry Red Chilly - 3
4. Curry Leaves - 2 Sprigs
5. Fenugreek seeds - 1/4 Tsp
6. Mustard Seeds - 1/4 Tsp
7. Pepper powder - 1/4 Tsp
8. Red Chilly Powder - 1/4 Tsp

Preparation

• Soak chickpea with enough water overnight .
• Peel clean and cut the raw plantains into small cubes.
• Pressure cook chickpea, raw plantain with turmeric, chilly and pepper powder with little amount of salt. Cook for 5-6 whistles or till done.
• In a mixer, grind the ingredients for grinding to a coarse paste.Add this to the cook chickpea - raw plantain and mix well.Let it boil and reduce. Remove from heat. Check salt.
• In a pan heat oil for tempering, add coconut, fry until golden brown(Do not burn it).
• Move the coconut to the side of the pan and add other ingredients one by one.
• Pour this onto the curry.
• Serve Warm.

Sending this to SIC–South Indian Cooking , @ Nivedhams, event by Anu's Healthy Kitchen

Parippu Vada

Ingredients

1. Toor Daal(Sambhaar parippu) - 1 cup
2. Onion - 1 Medium
3. Green Chilly (Finely Chopped) - 3-4
4. Ginger (Finely Chopped) - 1 small piece
5. Turmeric powder - 1/4 Tsp
6. Red chilly powder - 1 Tsp
7. Curry Leaves - 1 Sprig Chopped
8. Coriander Leaves  (Finely Chopped)- 3 Tbsp
9. Salt - as per taste
10. Oil- for deep frying

Preparation

• Soak  parippu in enough water for about 4-5 Hrs. Wash , drain and grind to a coarse paste in a mixie without water.
• Transfer the paste to a bowl add all other ingredients. Mix well.
• Heat oil for deep frying.
• Make small patties and deep dry 3-4 of them in hot oil.
• Fry until golden brown colour on both the sides. Drain it on a tissue paper.
• Serve with hot tea/coffee.

I am sending this recipe to Mission-Lentils ,cookcookandcook , thoushaltcook

Vada Chutney

Ingredients 

1. Urad Dal (Whole Uzhunnu) - 1 cup
2. Green chilly chopped - 8
3. Ginger - 1 Tsp
4. Curry Leaves - 4-5 chopped
5. Salt- as per taste
6. Oil - for deep frying

Preparation

• Clean and soak urad dal for 5-6 hours and drain it.
• Grind it to a smooth paste by adding water little by little. (Do not pour water and grind).
• Transfer it to a bowl and add green chilly, ginger, salt and curry leaves.Mix all the ingredients well.
• You can refrigerate it for 10-15 mins, so that you can roll them easily.
• Take a  thick plastic cover/ vaazhayila , spread some oil on it, place a spoon of batter on it , press it slightly , shape it round with the help of plastic cover/vaazhayila and make a small hole in the center of it.

• Heat oil in a deep frying pan/cheenachhatti. Keep a medium flame and do not change it.(This will make the vada cook well inside and crisp on outside).
• Now slip the vada into the hot oil, repeat the process and fry it till golden and crispy.
• Drain in on tissue paper.

• Serve hot with coconut chutney.

Recipe for coconut chutney

Ingredients

1. Grated coconut - 1 cup
2. Shallots(Cheriyaulli) - 3
3. Red chilly powder - 1/4 Tsp
4. Ginger - a small piece
5. Vaallanpuli/puli paste - 1/4 Tsp
6. Curry leaves - 2 leaves
7. Salt- as per taste
8. Oil - 1 Tbsp
9. Mustard seeds - 1/4 Tsp
10. Dry red chilly - 1

Preparation

• Grind the ingredients from 1-7 in a mixer by adding little water to a coarse paste. Transfer it to a bowl.
• Heat oil crackle mustard seeds and red chilly and pour it to the chutney.

I am sending this recipe to Mission :Lentils , cookcookandcook and thoushaltcook

Cherupayar Payasam

Ingredients

1. Cherupayar /Green gram split without skin- 1 cup
2. Water - 2 cups
3. Jaggery - 3/4 Kg
4. Water - 1/2 cup
5. Thin coconut milk - 1 1/2 cups
6. Thick coconut milk - 1 cup
7. Ghee - 2 Tbsp
8. Cardamom - 6-8
9. Cashew nut - 10
10. Raisins - 10

Preparation

• First heat a pan and dry roast cherupayar. Boil it with water and smash it.

• In a bowl boil jaggery with 1/2 cup of water.

• Pour the jaggery and thin cococnut milk and bring it to boil.

• Check the sweetness. Add cardamom to it. Stir well. Keep the flame low and slowly pour in the thick coconut milk. Mix well and heat it for 3-4 mins. Remove from heat.
• In a small kadai add ghee, heat it through in cashews fry them and let it turn brown.Add raisins and let them puff up. Remove this tempered ghee and add it to the above cherupayar paayasam and stir well.

Note : Adjust sweetness according to your wish.

I am sending this to Cooking With Seeds Event - Yellow Moongdal of Manju's Kitchen and to

Cooking With Wholegrains by Priya's Versatile Recipes