Kaya Varuthathu | Ethakka Upperi | Banana Chips- Onam Sadhya Recipe

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Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kerala Olan- Onam Sadhya Recipe

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Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Three Ingredient Paal Payasam | Easy Pressure cooker Paal Payasam | Onam Sadhya Recipe

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Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Kaalan | Kalan - Onam Sadhya Special

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Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Vellarikka Manga Curry

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Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.