Break Fast  
: Two cuos rice powder,half cup grated coconut and salt and water as required.
Merthod of Preparation: Take a Puutu vessel add water in it and heat it. Take some grated cocunut and spread it at the bottom of the cylindrical portion of the puttu vessel. Then fill this container to half its capacity with wet rice powderand again spread some cocunut grating and add wet rice powderand finally steam cook this mixture with a covered lid for 5 to 8 minutes and remove the contents to a plate and serve it with bananas and papad as a complete meal for breakfast.
  VELLAYAPPAM: A pancake made with a batter of rice flour and yeast which goes well with potato stew.
: Parboiled rice three cups, urd dal one cup and one tea spoon salt.
Method of Preparation Soak rice and dal separately and wash well after a few hours. Separately grind rice and dal using required quantity of water. Thereafter, mix rice, dal and salt to form a thick batter using water if required and keep this mixture overnight for fermentation.In the morning, stir this mixture well using a metal laddle and pour into iddli moulds and steam it for about 10 minutes.Serve hot with chutney and sambar as required.
Ingredients : Four cups raw rice,one cup urd dal,salt one tea spoon and oil as required.
Method of PreparationSoak rice and dal separately and wash well after a few hours. Separately grind rice and dal using required quantity of water. Thereafter, mix rice, dal and salt to form a thick batter using water if required and keep this mixture overnight for fermentation.In the morning, stir this mixture well using a metal laddle and pour one serving spoon of batter on to a heated oiled flat tava and cook till the underside turns a light brown and thereafter flip on its other side and cook for 30 seconds. Serve hot with chutney and sambar as required.
UPPMAVU: A porridge like dish made with semolina.  
  KAPPA VEKICHATHU: Tapioca boiled with grated coconut, red chilies and spices.
: Prepare iddli batter as given in the iddli recipe, chopped onions(4 medium sized onions), 5 green chillies minced, a small piece of ginger peeled and minced and oil as required.
Metod of Preparation Mix chopped onion, minced chilly and ginger with the iddli batter and stir well. Evenly spread one tea spoonful oil on to a heated frying pan. Turn it on its side when the base is light brown and cook for 30 seconds. Serve hot with chutney or sambar.
Ingredients: Two cups of flour (maida), one egg and salt and water as required.
Merthod of Preparation First beat the egg till it soft and fluffy and thereafter mix salt and flour and knead the mixture properly. Cover this mixed dough with a wet cloth and keep it for about 4 hrs.Thereafter, make small balls out of this dough. Flatten one ball to a size of a chapptti and apply oil to the flattened surface. Place another ball on top of this and flatten it. Repeat this procedure with remaining balls. Knead the resultant dough and make an elongated oblong piece 1/2" thick and cut it into small pieces of the size of table tennis balls. Flatten each ball to a size of a parotha.Heat a flat tava, grease its surface evenly with oil taking care not to use excess oil and put the uncooked pancake on it to make a nice parotha.Serve it with any vegetarian or non vegetarian dish as a complete meal.
KOZHUKKOTTA ( Coconut Dumplings)
Ingredients: One tablespoon jaggery,half tea spoon cummin seeds, four table spoons shredded coconut, 1/2 kg.rice powder and water as required.
Method of preparation: Mix shredded cocunut,jaggery,cummin seeds and water and make a thick paste. Make a dough of the rice powder using water as required. Make small balls out of this dough and flatten each ball separately. Make small balls out of the jaggery, cocunut and cummin seed mixture and place on each flattened piece of rice dough. Make a round ball of each of these pieces. Thereafter, steam cook these balls in a vessel for approimately 8 to 10 minutes.Serve hot as a snack or as a full meal for breakfast.
: Rice powder three cups, four cups of milk, three fourths of a coconut grated, one tea spoon of yeast or a small glass of toddy,sugar and salt as required depending on individual tastes.
Method of Preparation: Add yeast or toddy to rice powderand sufficient water and let it ferment overnight. In the morning add milk, sugar and salt and mix thoroughly.Heat a caste iron Kaddai or chatti, grease its surface evenly with a little oil if required and pour one small round laddle full of mixture into the kaddai and rotate it manually using gloves so that the mixture spreads evenly on the surface of the kaddai. Then cover it with a lid and cook till the edges of the appam turns light brown. Remove the appam from the kaddai and serve hotwith stew or milk.


OONNU: Prix fix lunch-time platter, sometimes served on plantain leaves includes cooked rice, an assortment of curries, vegetables, pappadams, pickles and yoghurt.  
  PAYASAM: As a finishing touch to the fabulous meal is the sweet porride like mixture-the payasam which come in various flavors of vermicelli, palad-pradaman, rice etc.
OKRA KICHADI: Okra (ladies finger) cooked into a semi solid mixture with yogurt, red chilli. curry leaves and other spices.  
  THEEYAL: A semi solid mixture of vegetables like Kerala yam, snake gourd, egg plant etc with spices and red chilli.
:Six raw bananas cut into cubes,quarter teapoon black pepper powder, 1/2 cup grated coconut,one tea spoon chilly powder,half a tea spoon of turmeric powder,urd dal, cummin and mustard seeds quarter spoon each,salt and oil as required and a few curry leaves.
Method of Preparation Soak the cut plantains in warm water mixed with turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin seed and add to the cooked plantains. Let it cook on low heat for a few minutes.In the meantime, heat oil and pop the mustard seeds. Add the urd dal and the coconut gratings and stir till brown. Add this mixture to the erisherry and thereafter add the curry leaves.
INGREDIENTS ½ Onion, cut into small pieces
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
½ tsp. chile powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
mustard seeds
curry leaves
1 or 2 zuchini squash/chayote squash/green apple (grannysmith), cut into pieces
2 c. Yogurt (wholemilk one is better), whipped well.
Method od PreparationHeat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the powders and salt. Stir for a few seconds, then add the veg. pieces, and a cup of water. Cover it and cook. When cooked, take it off the stove, and after a while (when cooled down a bit) add the yogurt to it, stir well. And it is ready! Note: (You can use ripe mango instead of squash/apple if you like. Also, you can add coriander leaves if you like.
Ingredients:- Arhar dal half cup, 2 medium onions,3 large tomatoes, 1 tablespoon tamarind extract, 2 tablespoons corriander powder, 1 tablespoon each chilly and turmeric powders,asaefoetid and methi seeds quarter spoon each, oil, salt, curry and cooriander leaves as required.
Method of PreparationCook dal, vegetables with chopped onions, turmeric powder, chilly powder and sufficient water. Pour a little oil and saute onions in a frying pan till the onions are light brown. Mash the cooked dal with a wooden spoon and add salt, coriander powder, methi powder, hing and the tamarind extract. Cook on low heat for a few minute and add the tomatoes and and half of the corriander leaves. When the vegetables are cooked,,heat oil in a fry pan with a covered lid and pop the mustard. Add the curry leaves and methi seeds. Add this seasoning to the dal and vegetables and garnish with the balance of the corriander leaves.
: One cup small onions,2 large onions,garlic 2 cloves,corriander and methi seeds one tea spoon each, one cup grated coconut, one table spoon tamarind extract, chilly powder one table spoon, oil, curry leaves and salt as required.
Method of Preparation Peel and chop the large onions fine. Heat a little oil in a frying pan and add ½ cup of the chopped onions, saute well and when it becomes a brown add the curry leaves, coriander and methi seeds. Stir for a few more minutes and remove and keep aside. Wipe the frying pan clean and add the coconut.Cook on low heat and roast till it is brown. After cooling add a little water to it and mix it with the onions. Heat the remaining oil in a saucepan and add the mustard seeds. When they pop up add the curry leaves and remaining onions and stir till the onions becomes brown. Thereafter, add half a cup of water with the tamarind extract and before this starts to boil add the blended paste and cook on low heat for 30 minutes.
Ingrdients : 1 or 2 green chilies
one teaspoon cumin seeds
½ teaspoon turmeric powder
raw coconut or coconut powder (½ cup)
salt to taste (one teaspoon)
3 Tablespoons yogurt or 1 Tablespoon lemon juice or 1/3 cup diced raw mango
fresh curry leaves or pre-soaked dry curry leaves
5 cups mixed vegetables (kumbalanga, kathirikka, padavallanga or padaval, muringakka, raw plantain, carrots (1 or 2 only, else it becomes too sweet), japanese or any variety long eggplant, long beans or french beans, cucumber, potatoes, zucchini other kinds of squash, and canned drumsticks.
If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before boiling. If using canned drumsticks, add only at the very end.
Method of Preparation
Boil the vegetables with half a cup of water, salt and turmeric powder. When it starts to boil add very little water.Thereafter, add the sliced green chilies to the boiling vegetable and blend it with the coconut. Add the vegetables that take longer to cook like plantain first, then beans etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies and cumin seeds. When the vegetables are almost cooked, add this blended paste and curry leaves and cook for a few minutes. Finally add the yogurt/lime juice/raw mangoand mustard seeds and mix it in. You can season with mustard seeds. Finally, add a dash of coconut oil as this enhances the taste of avial.



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