Festival recipes
A traditional South Indian festival lunch is a grand affair, celebrated with a variety of dishes that are meticulously prepared and served on a banana leaf. The meal is typically vegetarian and includes a balance of flavors—sweet, spicy, tangy, and savory. Here’s a general description of the items usually included:
Rice: The centerpiece of the meal is plain steamed rice, served in generous portions.
Sambar: A hearty lentil stew made with vegetables, tamarind, and a blend of spices, sambar is a staple in any South Indian meal.usually ground coconut with spices is added to sambar .
Rasam: A thin, tangy soup made with tamarind juice, tomatoes, and a mix of spices, often flavored with a hint of pepper . Onions garlic are avoided during festivals.
Poriyal: A dry vegetable curry, usually made with green beans, carrots, or cabbage, sautéed with mustard seeds, curry leaves, and grated coconut.
Kootu: A thick stew of vegetables and lentils, seasoned with coconut and tempered with spices.
Aviyal: A medley of vegetables like yam, plantains, and carrots, cooked in a coconut and yogurt gravy, flavored with cumin and green chilies.
Pachadi: A yogurt-based side dish, similar to raita, made with vegetables like cucumber or beetroot, and sometimes with a touch of sweetness from fruits like pineapple.
Vadai: Deep-fried lentil fritters, crisp on the outside and soft on the inside, often served as a savory snack.
Appalam: Crisp, thin wafers made from lentil flour, similar to papadums, providing a crunchy contrast to the soft dishes.
Payasam: A sweet dessert, often a rice or lentil pudding made with milk, sugar or jaggery, and flavored with cardamom, nuts, and raisins.
Pickles: A variety of pickles, typically made from mango, lime, or ginger, to add a burst of tangy flavor.
Curd: Fresh, homemade yogurt served to cool the palate and aid digestion.
Banana or Sweet: Often a ripe banana or a special sweet like Mysore Pak or Kesari is served to complete the meal. Other sweets like halwa , milk Poli, dal Poli , appam , sojji , Suzhiyam are prepared.
This spread is a beautiful representation of the rich culinary traditions of South India, where each dish complements the other, creating a harmonious and fulfilling dining experience.
here is a typical festival lunch menu .
🍀tomato Pachadi
🍀Mathan pachadi ( pumpkin )
🍀Fruit pachadi
🍀Avial
🍀Mathan Erisseri ( pumpkin )
🍀Raw plantain spicy Kari
🍀Beans Thoran
🍀Olan
🍀Varutharacha Sambar with mixed vegetables
🍀Tomato rasam
🍀kalyana Mor Kuzhambu
🍀 Caramel payasam
🍀Paruppu vadai
🍀Badam Poori
🍀Rice , Paruppu with ghee
🍀Appalam
🍀curd
🍀Nellikai achar
🍀spicy sweet mango pickle
Tomato pachadi :
Tomato Curd Pachadi is a traditional South Indian side dish, often served as part of a festive meal. It is a yogurt-based preparation that combines the tanginess of tomatoes with the creaminess of curd (yogurt) and is usually tempered with a few spices. Here's a general description:
Ingredients:
Tomatoes: Fresh, ripe tomatoes are the main ingredient, providing a juicy and tangy base.
Curd (Yogurt): Thick, fresh curd is used to give the dish a creamy texture and a mild, cooling effect.
Green Chilies: Adds a bit of heat to balance the tanginess of the tomatoes.
Mustard Seeds: For tempering, adding a nutty flavor and aroma.
Curry Leaves: Adds a distinctive, aromatic flavor typical of South Indian cuisine.
Asafoetida (Hing): A pinch is often added during tempering to enhance the flavor.
Coconut (Optional): Grated coconut may be added for an extra layer of texture and sweetness.
Oil: Usually coconut oil or vegetable oil is used for tempering.
Salt: To taste.
Preparation:
The tomatoes are chopped and cooked until they soften. Sometimes, a pinch of turmeric is added to enhance the color.
Once the tomatoes cool down, they are mixed with beaten curd to create a creamy, tangy mixture.
Mustard seeds are spluttered in hot oil, followed by green chilies, curry leaves, and a pinch of asafoetida. This tempering is then poured over the tomato-curd mixture.
The pachadi can be garnished with freshly grated coconut or chopped coriander leaves.
Serving:
Tomato Curd Pachadi is typically served as a side dish in a South Indian meal. It pairs well with rice dishes like sambar rice or lemon rice and is especially popular during festivals or special occasions. The dish is enjoyed for its refreshing taste, which balances the spiciness of other dishes in the meal.
Mathan pachadi : ( yellow pumpkin )
Mathan Pachadi, or Yellow Pumpkin Pachadi, is a traditional South Indian dish made using yellow pumpkin (also known as Mathan in Malayalam). This dish is sweet, tangy, and mildly spiced, making it a delightful accompaniment to a South Indian meal.
Ingredients:
Yellow Pumpkin (Mathan): The main ingredient, it is peeled, cubed, and cooked until soft.
Tamarind: Adds tanginess to the dish. Tamarind pulp or juice is typically used.
Jaggery: Provides sweetness, balancing the tanginess from the tamarind.
Grated Coconut: Fresh coconut is ground to a paste, adding a rich texture and flavor.
Green Chilies: Adds a mild heat to the dish.
Mustard Seeds: For tempering, providing a nutty flavor and aroma.
Curry Leaves: Adds a distinctive flavor typical of South Indian dishes.
Asafoetida (Hing): A pinch is used during tempering to enhance the flavor.
Red Chili: Dried red chili is sometimes used in tempering to add a bit of spice.
Salt: To taste.
Oil: Usually coconut oil or vegetable oil is used for tempering.
Preparation:
The yellow pumpkin is peeled, deseeded, and cut into small cubes. These cubes are then boiled or steamed until soft.
Freshly grated coconut is ground into a smooth paste along with green chilies.
The cooked pumpkin is mashed slightly and mixed with tamarind pulp, jaggery, and the coconut paste. This mixture is then cooked on low heat until the flavors blend well.
In a small pan, mustard seeds are spluttered in hot oil, followed by dried red chili, curry leaves, and a pinch of asafoetida. This tempering is then poured over the pumpkin mixture.
Adjust salt to taste and mix everything well.
Serving:
Mathan Pachadi is often served as part of a traditional South Indian feast, especially during festivals and special occasions. It pairs beautifully with steamed rice and can be a refreshing contrast to spicier dishes like sambar or rasam. The dish is loved for its unique combination of sweet, tangy, and mildly spiced flavors, making it a favorite in many South Indian households.
Olan is a classic dish from Kerala, known for its subtle and delicate flavors. It's a key component of the traditional Kerala Sadhya (feast), particularly served during festivals like Onam. Olan is mild with a coconut milk base that gives it a creamy texture and a hint of sweetness.
Ingredients:
Ash Gourd (Kumbalanga): Also known as winter melon, it's the primary vegetable used in Olan, cut into small pieces.
Cowpeas (Vanpayar): Red or black-eyed cowpeas are soaked and cooked until tender, adding protein and a slight earthy flavor.
Pumpkin (Mathanga): Some variations also include yellow pumpkin for a bit of sweetness and color.
Coconut Milk: Fresh, thick coconut milk is the key ingredient, lending the dish its rich and creamy texture.
Green Chilies: Slit green chilies are added for a mild heat that doesn't overpower the dish.
Curry Leaves: Fresh curry leaves are used for garnishing, adding a fragrant note.
Coconut Oil: A drizzle of coconut oil at the end enhances the dish's aroma and flavor.
Salt: To taste.
Preparation:
The ash gourd and pumpkin are peeled, deseeded, and cut into small pieces. They are then cooked with slit green chilies in just enough water to soften the vegetables while retaining their shape.
Once the vegetables are cooked, the pre-cooked cowpeas are added to the pot.
Thick coconut milk is poured in, and the mixture is heated gently. Care is taken not to boil the coconut milk, which could cause it to split.
After removing the pot from heat, fresh curry leaves are added, and the dish is finished with a drizzle of raw coconut oil for that authentic Kerala flavor.
Serving:
Olan is typically served as part of the Sadhya on a banana leaf, alongside other dishes like sambar, aviyal, and thoran. It’s usually served with steamed rice. The dish is appreciated for its simplicity and the way the coconut milk enhances the natural flavors of the vegetables without overpowering them. Its mild, soothing nature makes it a perfect counterbalance to the spicier elements of the Sadhya .
Fruit pachadi
Sweet Fruit Pachadi is a unique variation of the traditional South Indian dish, focusing purely on the natural sweetness of the fruits, enhanced with jaggery and spices. This version is more of a sweet, spiced fruit compote that can be served as part of a festive meal or as a dessert.
Ingredients:
Mixed Fruits: A combination of ripe fruits like bananas, apples, pineapples, mangoes, and grapes. The fruits should be naturally sweet and slightly firm.
Jaggery: Unrefined sugar made from sugarcane, used to sweeten the dish and add a rich, caramel-like flavor.
Tamarind: A small amount of tamarind pulp is used to add a touch of tanginess, balancing the sweetness.
Cardamom Powder: Adds a warm, aromatic flavor that complements the fruits.
Ghee: Clarified butter is used for cooking the fruits and enhancing the flavor.
Cashews and Raisins: Optional, for added texture and richness.
Curry Leaves: Adds a traditional South Indian flavor.
Mustard Seeds: Used for tempering, adding a slight nutty taste.
Dried Red Chili: A small piece is sometimes used in tempering to add a subtle spicy note.
Salt: A pinch, to balance the sweetness.
Preparation:
In a small pan, dissolve jaggery in a little water and heat until it forms a thick syrup. Strain to remove impurities and set aside.
In a pan, heat some ghee and sauté the fruits (starting with the firmer ones like apples and pineapples) until they are slightly softened but still hold their shape. Bananas and grapes are added later, as they cook faster.
Pour the jaggery syrup over the cooked fruits, along with a small amount of tamarind pulp. Cook on low heat until the fruits are well-coated and the mixture thickens slightly.
Add cardamom powder and a pinch of salt to the mixture. Stir gently to combine.
In a separate small pan, heat a little ghee and add mustard seeds. Once they splutter, add curry leaves and a small piece of dried red chili. Pour this tempering over the fruit mixture.
Lightly fry cashews and raisins in ghee until golden and add them to the pachadi for extra richness.
This sweet fruit pachadi can be served warm or at room temperature. It works well as part of a festive South Indian meal, especially during celebrations, or as a standalone dessert.
Avial
Avial is a delicious medly of vegetables garnished with coconut paste ground with chillies and cumin seeds that imparts a heady aroma , a drizzle of raw coconut oil to finish the dish . one of the most simplest dish from Kerala originally ,but now very popular in all Southern startes . The Tamilnadu version is slightly different with more liquid mixed by adding curd liberlaly to the cooked vegetables . The authentic Kerala version is more thicker and drier one , but there is no denying both are equakly delcious, it is the consistency that differs , everything else remains the same .
Personally my favourite is the Kerala version with liberal garnishing of the spicy coconut paste . I like it for it is v ersatile and one can make it more loose in consistency by adding few extra tbsp of curd .
Ingredients
4 cups or as required ...
thinly sliced vegtables like carrots, snakegourds, white p[umpkin yellow pumpkin , yard long beans , potato, brinjal , drumsticks , yam , raw plantain pinch of turmeric powder
'salt as needed
curry leaves
4 green chillies slit to be added to vegetables while cooking
1 cup grated coconut
1 tsp cumin seeds
3 green chillies for making coconut paste
4 tbsp thick whisked curd
2 tbsp coconut oil for cooking vegetables
2 tbsp coconut oil to be added after avial is ready .
Method
Wash the vegetables and peel them,cut them into thin long pieces but not too thin either as they will get mushy after cooking.
Cook all the vegetables together with salt and little turmeric powder which is optional. add some curry leaves, 2 tbsp coconut oil and mix gently as you dont want the vegtables to break .add in 3-4 green chillies slit .You can pressure cook the veegtables but the pumpkin may get too soft so better put them all in a broad pan and cook with very little water til they get just soft but not too much.
meanwhile Grind to thick powdery like paste coconut with cumin and green chillies
Once the veggies get cooked add the ground coconut paste and stir lightly so as to not make the vegetables crumble.The vegetables even after cooking should remain in whole long pieces.
Just before taking off from the gas add the fresh yogurt about 2 -4 tbsp, not too much and let it simmer on low but not too long just enought to blend with the cooked vegetables and gravy gets little thickened.
Garnish with sprigs of curry leaves and towards the end add 2 tbsp of raw coconut oil.Give a stir.
The heavenly aroma of coconut oil with blended spices and vegetables will emanate every where .
Mathan Erisseri ( Pumpkin )
Mathanga Erissery is a quintessential dish from the Kerala cuisine, beloved for its simplicity, nutritional value, and comforting flavors. It's traditionally served as part of the Onam Sadya, a grand feast that celebrates the harvest festival of Onam, but is also enjoyed throughout the year. This dish is a beautiful blend of sweet pumpkin (mathanga) and earthy legumes, typically cowpeas (vanpayar) or red beans, cooked with a handful of spices and then smothered in a coconut paste. The finishing touch, a tempering of mustard seeds, dried red chilies, curry leaves, and sometimes grated coconut, fried in coconut oil, elevates the dish with a burst of flavor and aroma.
This is a popular dish from Kerala and is almost always prepared as part of the Sadya. The varieties of making eriseri are many and combination with different vegetables.
The most popular erisseri made are the chena (yam) and green plantain (vazhakkai),the yelllow pumpkin/mathanga erisseri.
The recipe given below is for the yellow pumpkin/mathanga.
Vishu and Onam Sadya menu will always have this dish served on the plantain leaf .
Ingredients:
1/4 cup black eyed beans or red gram / vanpayar . pressure cooked till little soft not mushy. ( soak for 5 -6 hours prior to cooking .)
2-3 cups of cubed yellow pumpkin
1 1/2 cup fresh grated coconut, of which we will divide .
1 tsp jeera/cumin
1/2 tsp mustard seeds
1tsp split udad dal
1/2 tsp turmeric powder/haldi
1 tsp chilli powder,
3 dry red chillies for tempering .
salt to taste
1 tbsp coconut oil/cooking oil
some curry leaves
Method:
Pressure cook the red gram / vanpayar , for 3 whistles till cooked well but not too mushy , as we will add it to pumpkins to cook along more .
Cook the cubed pumpkin pieces in little water along with turmeric powder,salt,chilli powder. Half way through add the cooked red gram also . cover and cook till tender but not too mushy .
Grind to paste 1/2 cup grated coconut with cumin .
Add this ground paste to the cooked pumpkins and red gram mixture, allow to cook further for a minute .
Meanwhile prepare a tempering with 1 tbsp coconut oil , of split udad dal, mustard seeds, curry leaves, red chilies, add to this the remaining grated coconut which must be fried to almost brown in color in the coconut oil .
Add this tempering to the almost ready eriseri, , cover and keep after mixing gently after adding the tempering and fried coconut .
Raw plantain spicy kari
Spicy Raw Plantain Kari is a flavorful South Indian dish made with raw plantains (green bananas). This dish is typically dry (stir-fried) and with a bold, spicy seasoning, making it a perfect side dish for rice-based meals. The plantains are cooked until tender and crispy, with a blend of spices that enhance their natural earthy flavor.
Ingredients:
Raw Plantains (Green Bananas): The main ingredient, peeled and cut into small cubes or thin slices.
Turmeric Powder: Adds color and a subtle earthy flavor.
Red Chili Powder: For heat, can be adjusted based on your spice preference.
Coriander Powder: Adds a warm, citrusy flavor that complements the plantains.
Cumin Seeds: For tempering, providing a nutty flavor.
Mustard Seeds: Adds a pungent and nutty flavor when tempered.
Curry Leaves: Adds an aromatic, herbal note typical of South Indian cuisine.
Asafoetida (Hing): A pinch is used to enhance the flavor.
Grated Coconut (Optional): For a slight sweetness and texture, added towards the end .
Salt: To taste.
Oil: Typically coconut oil or vegetable oil is used for frying.
Preparation:
Peel the raw plantains and cut them into small cubes or thin slices. Soak them in water with a pinch of turmeric to prevent them from darkening.
Heat oil in a pan and add mustard seeds. Once they start to splutter, add cumin seeds, curry leaves, and a pinch of asafoetida. Stir briefly until fragrant.
Drain the plantain pieces and add them to the pan. Stir well to coat them with the tempered spices. Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the plantains.
Cook the plantains over medium heat, stirring occasionally to ensure even cooking. You can sprinkle a little water if needed, but the goal is to get the plantains crispy and slightly caramelized on the outside.
If using, add freshly grated coconut towards the end of cooking, mixing it in gently. Cook for a few more minutes until the plantains are fully cooked and the coconut is lightly toasted.
Taste and adjust the seasoning, adding more salt or chili powder if needed.
Serving:
Spicy Raw Plantain Kari is typically served as a side dish with steamed rice and sambar or rasam. It can also be enjoyed with rotis or as part of a larger South Indian meal. The dish is loved for its crispy texture, the heat from the spices, and the deep, earthy flavor of the plantains.
Beans Thoran
Beans thoran is a simple tasty way of serving vegetables to your family.Try this with some steamed rice and rasam and you will experience a slice of Kerala cuisine. Thorans are a must in any Kerala festival menu especially the Sadya , an amazing spread of gastronomic delights on the plantain leaf. It is a delicious array of many side dishes, main course and so many desserts and , soups and salads , pickles, chutneys.
Ingredients:
2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp split udad dal
2-3 red chillies
pinch of turmeric powder
some curry leaves
2-3 cups chopped beans
stir fry everything , adding sprinkles of water
cover and cook
Grind the following given below to a coarse paste :
1/2 cup coconut
2 green chillies
pinch of turmeric powder , grind all these and add to cooked beans , toss well .
The beans must not become mushy but retain little crunchy texture .
Method
Make a coarse paste of coconut , turmeric powder, cumin , keep aside . Should not be watery ( don’t add water )
Chop beans to small pieces , take a kadai , add coconut oil , heat , splutter mustard seeds , add split udad dal , red chilies , curry leaves , add beans , salt , cover and cook till beans are tender , sprinkle very little water to cook beans , add the ground paste and mix well , cover and cook on low for a minute so that the flavours of coconut paste gets infused well .
Remove and serve.
Varutharacha Sambar
Varutharacha Sambar is a traditional South Indian lentil stew that is a staple in Kerala cuisine. The term "Varutharacha" refers to the unique process of roasting and grinding fresh spices and coconut, which gives this sambar its rich, deep flavor and distinct aroma. This version of sambar is especially popular during festive occasions and is an essential part of Kerala Sadhya (feast).
Ingredients:
Toor Dal (Split Pigeon Peas): The primary lentil used, cooked until soft and mushy.
Mixed Vegetables: A variety of vegetables like drumstick, brinjal (eggplant), carrots, pumpkin, okra, and tomatoes are commonly used.
Tamarind: Tamarind pulp is added for tanginess.
Grated Coconut: Freshly grated coconut is roasted and ground, forming the base of the sambar.
Coriander Seeds: Roasted and ground with coconut for a warm, citrusy flavor.
Dried Red Chilies: Roasted to add heat and depth of flavor.
Fenugreek Seeds: Adds a slight bitterness and nutty flavor when roasted.
Cumin Seeds: Roasted with other spices to add a warm, earthy note.
Asafoetida (Hing): A pinch is used to enhance the overall flavor.
Turmeric Powder: Adds color and a subtle earthy flavor.
Mustard Seeds: Used for tempering, providing a nutty and pungent flavor.
Curry Leaves: Adds a fresh, aromatic touch typical of South Indian dishes.
Shallots or Small Onions: Adds sweetness and depth when used in tempering.
Oil: Typically coconut oil is used for authentic flavor.
Salt: To taste.
Preparation:
Wash and cook the toor dal in a pressure cooker with turmeric powder and enough water until it's soft and mushy. Mash it well and set it aside.
In a pot, cook the mixed vegetables with water, turmeric, and salt until they are tender.
In a pan, dry roast the grated coconut on medium heat until it turns golden brown. Add coriander seeds, dried red chilies, cumin seeds, and fenugreek seeds. Continue roasting until fragrant. Let it cool, then grind the mixture into a smooth paste with a little water.
Add the cooked dal to the pot with vegetables. Mix in the tamarind pulp and the freshly ground varutharacha paste. Add enough water to achieve the desired consistency and bring it to a boil.
Reduce the heat and let the sambar simmer for a few minutes, allowing the flavors to meld together.
In a small pan, heat coconut oil and add mustard seeds. When they splutter, add asafoetida, curry leaves, and shallots. Sauté until the shallots turn golden brown. Pour this tempering over the simmering sambar and mix well.
Adjust salt and tamarind if needed, and let the sambar simmer for a few more minutes.
Varutharacha Sambar is typically served hot with steamed rice and is often accompanied by side dishes like thoran, aviyal, or pachadi. It can also be served with dosa, idli, or vada. The rich, roasted flavor from the varutharacha paste sets this sambar apart, making it a beloved dish in Kerala cuisine.
Tomato rasam / Poricha rasam
Poricha rasam : Poricha Rasam is a South Indian soup that combines the flavors of traditional rasam with roasted spices. It often requires no cooked dal or Tamrind . The spices are oil roasted and ground with coconut.
Poricha Rasam is a variety of South Indian rasam that includes roasted and ground spices, giving it a unique and aromatic flavor.and is one of my fav rasam as no dal is required or even the aroma and flavour , the freshness of the rasam comes through with freshly oil roasted ingredients like toor dal , pepper and cumin .
Ingredients
2 medium ripe tomatoes roughly minced or chopped
1 tsp coconut oil
1 tbsp toor dal
1/2 tsp pepper
1/2 tsp cumin seeds
2 red chilies
1 green chili
4 tbsp grated coconut
Curry leaves
Coriander leaves
Salt
Pinch of turmeric
Pinch of asafoetida powder
1tsp jaggery powder ( optional )
1 tsp ghee for tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Method :
Take a pan , add coconut oil for roasting tge ingredients for rasam .
Add toor dal , red chilies , pepper , sautee till these are aromatic and lightly brown .
Add cumin seeds , continue to sautee in oil , add grated coconut, toss in the heat . Remove and set aside to cool . Grind to a paste or powder the roasted ingredients.
I prefer to grind to a paste as it gives a strong flavour . Keep the paste aside . Take a pan or vessel , add finely chopped tomatoes , 2 cups water , pinch of turmeric powder, salt , asafoetida powder , curry leaves and allow to boil till there is no raw smell of the tomatoes .
Add the ground paste with 1/2 cup or as required water to dilute the thickening rasam mixture , allow to boil gently till it comes to a froth .
Switch off add a ghee tempering by spluttering mustard seeds, cumin seeds , curry leaves , pour over the prepared rasam . Cover and keep till serving
Kalyana Mor Kuzhambu:
To make Kalyana Veetu Mor Kuzhambu, one must balance the flavors and spices carefully, ensuring the curry is neither too tangy nor too spicy but just right. Serving it with steamed rice and a side of pickle or a dry vegetable curry can make for a comforting and satisfying meal that brings a taste of Tamil Nadu weddings into your home.
Ingredients
1/2 tsp methi
1 tsp cumin
1/4 tsp pepper
1 tsp coriander seeds
3-4 green chilies
1-2 tbsp coconut oil
2 red chilies for tempering
1/2 tsp mustard seeds
Few curry leaves
Pinch of asafoetida powder
Pinch of turmeric powder
Salt
3/4,cup whisked curds
1-2 tbsp chana dal washed and soaked for 1 hour
3/4 cup fresh grated coconut
1 cup of cubed mangalore cucumbers.
You can use any vegetable like ash gourds , ladies fingers , colacassia, plain cucumbers.
Method :
In a pan with 1 tsp coconut oil roast methi seeds , pepper , cumin , coriander seeds , and grated coconut.
Cool and grind to a paste with the soaked Chana dal , 2-3 green chilies , a piece of ginger , 3/4 cup yogurt. Keep aside .
Meanwhile chop the Mangalore cucumbers into small cubes .
Add some water to a pan , cook the cucumbers in it with turmeric powder , few curry leaves , pinch of salt .
When the cucumber has turned tender , add the ground paste , dilute if needed . Allow to cook for a minute or two on low heat .
Prepare tempering with 1 tsp coconut oil , splutter mustard seeds , 2 red chilies , few curry leaves . Add the hot tempering to the prepared Mor Kuzhambu.
Serve delicious Mor Kuzhambu with beans Paruppu Usili.
Caramel payasam
This dessert is commonly served during festivals and special occasions, and it offers a delightful twist on the traditional payasam by adding the complexity of caramel to its sweetness.
Ingredients:
1/2 cup rice (Basmati or any fragrant variety)
1 cup sugar
4 cups full-fat milk
1/4 cup water
2 tablespoons ghee (clarified butter)
8-10 cashews
8-10 raisins
4-5 almonds (sliced)
1/2 teaspoon cardamom powder
A pinch of saffron (optional)
Instructions:
Rinse the rice thoroughly and cook it in a pot with 2 cups of water until soft. Alternatively, you can pressure cook the rice for 2-3 whistles.
In a heavy-bottomed pan, add 1 cup of sugar . Heat on medium until the sugar melts and turns a golden brown color (caramelizes). Keep it aside .
Once the sugar is caramelized, slowly add the 4 cups of milk to the caramelized sugar while stirring continuously. The mixture will bubble, so be cautious. Keep stirring until the caramel dissolves into the milk.
Add the cooked rice to the milk and caramel mixture. Let it simmer on low heat for 10-15 minutes, stirring occasionally until the payasam thickens to your desired consistency.
In a small pan, heat the ghee and fry the cashews, almonds, and raisins until golden brown. Add these to the payasam.
Mix in the cardamom powder and saffron (if using) and stir well.
Serve warm or chilled, garnished with a few extra nuts or saffron strands.
Paruppu vadai :
Paruppu Vadai, also known as Dal Vadai, is a popular South Indian snack made from split pigeon peas (toor dal). These savory fritters are crispy on the outside and soft on the inside, and are often enjoyed as a tea-time snack or appetizer. They are commonly served with coconut chutney or sambar.
Ingredients:
2 cups Bengal gram dal,Chana Dal, Kadalai Paruppu
3 tbsp Tuvar dal split red gram Thuvaram paruppu Pigeon peas
2 red dry chillis
salt to taste
pinch of asafoetida powderhing
sprigs of curry leaves
oil for deep frying.
Method:
Soak the dals lentils for 2 hours.
Drain well without water and grind along with 2 red chillis,salt,asafoetida to a almost dry coarse paste.
Some pieces of lentils may remain whole which is fine as it adds to the taste.
Add sprigs of curry leaves to the paste and start making the fritters adas.
Coarsely grind the dals with red chillis,asafoetida and salt.
Take a ziploc bag or a plastc sheet or even a plantan leaf , and lightly grease it on one side. Thoe who are comfortable , can use the palm for parrng the vadai .
Take a small ball of the ground paste and flatten it lightly on the greased cover. Make four or five vadas that you will deep fry immediately.
When the oil has heated well , ease out the vadas gently from the greased ziploc cover and slide carefully into the hot oil.
Turn the vadas in the oil ,with a ladle and deep fry well to a golden colour.
Drain in a colander and place on paper towels to drain oil.
Serve hot while it is crispy on the outside and little soft inside. Enjoy !
Badam Poori
Badam Poori is a rich and indulgent South Indian sweet made from flour and almonds. It's a deep-fried treat often enjoyed during festivals and special occasions. The dough is infused with ground almonds and spices, resulting in a crispy and flavorful snack.
Ingredients:
All-Purpose Flour (Maida): The base ingredient for the dough.
Almonds: Ground into a fine powder or paste.
Ghee (Clarified Butter): Used in the dough and for frying, adding richness and flavor.
Sugar: For sweetness.
Cardamom Powder: Adds a warm, aromatic flavor.
Baking Powder: Helps in making the pooris crispy and light.this is optional .
Water: For making the dough.
Oil: For deep frying.
Preparation:
In a large mixing bowl, combine all-purpose flour, ground almonds, sugar, cardamom powder, and baking powder.
Add melted ghee to the dry ingredients and mix well until the mixture resembles coarse crumbs.
Gradually add water, a little at a time, and knead to form a smooth, soft dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
After resting, divide the dough into small balls. On a lightly floured surface, roll each ball into a thin, round disc. You can use a rolling pin to flatten the dough.
Heat oil or ghee in a deep frying pan over medium heat.
Carefully slide the rolled discs into the hot oil and fry until they puff up and turn golden brown, turning them occasionally to ensure even cooking.
Remove the fried pooris with a slotted spoon and drain them on paper towels to remove excess oil.
These badam pooris are sometimes dipped into warm sugar syrup and served .
Serving:
Badam Poori can be served warm or at room temperature. It’s often enjoyed as a sweet snack or dessert during festive occasions like Diwali or weddings. The combination of crispy, sweet, and nutty flavors makes it a delightful treat.
Nellikai achar / Gooseberry pickle
Nellikai Achar (also known as Gooseberry Pickle) is a traditional South Indian pickle made from fresh Indian gooseberries (nellikai). This pickle is known for its tangy, spicy, and slightly sweet flavor profile. Indian gooseberries, or amla, are rich in vitamin C and add a distinctive taste to the pickle.
Ingredients:
Indian Gooseberries (Nellikai/Amla): Fresh and firm, washed and cut into pieces.
Mustard Seeds: Used for tempering and adding a nutty flavor.
Fenugreek Seeds: Adds a slightly bitter, nutty flavor.
Cumin Seeds: Provides a warm, earthy flavor.
Red Chili Powder: For heat; adjust to taste.
Turmeric Powder: Adds color and a subtle earthy flavor.
Asafoetida (Hing): Enhances the overall flavor.
Jaggery or Sugar: For sweetness; adjust to taste.
Salt: To taste.
Oil: Typically, mustard oil or any neutral oil is used for tempering.
Vinegar: For added tanginess and preservation (optional).
Preparation:
Preparing the Gooseberries:
Wash and dry the gooseberries thoroughly. Cut them into small pieces and remove any seeds.
Roasting Spices:
In a dry pan, lightly roast fenugreek seeds, cumin seeds, and mustard seeds separately until they are aromatic. Allow them to cool.
Once cooled, grind them into a coarse powder.
Making the Pickle Mix:
In a mixing bowl, combine the cut gooseberries with turmeric powder, red chili powder, salt, and the ground spice powder. Mix well.
Add jaggery or sugar to balance the tanginess and heat. Adjust the quantity based on your taste preference.
Tempering:
Heat oil in a pan. Add mustard seeds and let them splutter. Add a pinch of asafoetida (hing) and let it sauté for a few seconds.
Pour the tempering over the gooseberry mixture and mix well.
Finishing Touches:
If using vinegar, add it to the mixture and stir to combine. This helps in preserving the pickle and adds an extra tangy flavor.
Transfer the mixture to a clean, dry jar and let it sit in a sunny spot for a few days to allow the flavors to meld. Shake the jar occasionally.
Serving:
Nellikai Achar can be enjoyed with rice, curd rice, or as an accompaniment to various South Indian dishes. The pickle's tangy, spicy, and sweet flavors make it a great addition to a variety of meals.
Spicy sweet mango pickle
Delicious 😋 quick spicy sweet mango pickle that you can prepare within 3-4 days and enjoy 😊
Ingredients
4 medium size raw mangoes
1.5 cups jaggery powder
1/3 cup red chili powder
1/4 cup oil
1/4 cup Kashmiri chili powder
1 tsp salt
1 tbsp ginger powder
1 tsp asafoetida powder
1/2 tsp turmeric powder
4-5 cloves
Small piece of cinnamon
10-12 peppercorns
4 tbsp fennel
1/4 cup split coriander seeds
1/4 cup split fenugreek seeds
4 tbsp mustard seeds powder
Method
Wash and dry mangoes thoroughly.
Chop into smaller pieces.
Mix with salt and turmeric powder, allow to rest for 4 hours .
After 4 hours drain the mangoes, spread on cloth or a plate to dry inside house or under sun.
Meanwhile take a large mixing bowl, add all spices as shown, add in the dry mango pieces, mix well, cover and keep in kitchen counter .
Within a day or two the jaggery starts melting. By day 4 or 5 the sweet spicy mango pickle is ready .
Store in clean glass jars and store in fridge for longer shelf life.