Nellikka (Gooseberry) Curry

Ingredients:
• Nellikka (Gooseberry) 10
• Chilly pdr 1Tbsp
• Jaggery 1 big piece
• Turmeric pdr 1/2 Tsp
• Tamarind lemon sized
• Fenugreek seeds 1/2 Tsp
• Urud Dal 2 Tsp
• Mustard seeds
• Dry chilly 2
• Curryleaves
• Salt
• Oil

Steam the nellikka and remove the seeds. Cut it into small pieces and keep it aside. Soak tamarind
in a little water and seive the extract. Fry the urud dal without oil and powder it. Mix nelikka with
salt, turmeric, chilly pdr and boil it with a little water. When it boils well, add the grated jaggery,
tamarind juice and urud dal powder. Mix it well and remove it from fire. Season it with fenugreek
seeds, mustard seeds,curry leaves and dry chilly.
 Potato Vermicelli Surprise

Ingredients:
• Potato 2 to 3 big
• Garlic 3 to 5 pods
• Onion chopped 1/2 cup
• Spring onion 2 Tbsp
• Capsicum 2 Tbsp
• Celery 2 Tbsp
• Beans 1/4 cup
• Carrot 1/4 cup
• Cabbage 1/4 cup
• Pepper pdr as rqd
• Vermicelli 1 Cup
• Soy sauce 2 Tsp
• Egg 1
• Salt
• Oil
Cook the potato. Mash it with a wooden spoon and make it into lemon sized balls. Keep it aside.
Heat oil in a kadai and add the crushed garlic. Saute it and add the chopped onion. When it turns
brown, add the beans, carrot, cabbage, capsicum, celery, spring onion and rqd amount of salt and
pepper pdr. Then add the soy sauce and combine it well. Allow this mix to cool. Then fill the above
cooked potato balls with this mixture. Dip each potato balls in egg and roll it in vermicelli. Fry it
well.
 Pavakka( Bitter gourd ) Thoran

Ingredients:
• Bitter gourd 1 big
• Ginger small piece
• Coconut 1/2 cup
• Shallots 5 to 6
• Green chilly 5
• Curry leaves
• Salt
Finely chop the bitter gourd. Add grated coconut, sliced shallots, curry leaves and chopped ginger
into it. Heat oil in a kadai and add the bitter gourd and rqd amount of salt into this and cook it in
low flame.
 Cabbage Thoran

Ingredients:
• Cabbage 1 medium size
• Coconut 1 1/4 cup
• Green chilly few
• Turmeric pdr 1/4 Tsp
• Onion or Kunjulli
• Curry leaves
• Mustard seed
• Salt
• Oil
Grind together coconut,chilly,onion and turmeric pdr. Heat oil in a pan and add mustard seeds and
curry leaves. Add coconut mixture and stir it well for few minutes. Then add finely chopped
cabbage and salt and cook it in low flame.
 Vellarikka( Cucumber ) moru curry

Ingredients:
• Curd 1 cup
• Shallots 4 to 5
• Vellarikka 1 cup
• Garlic 2 to 3 pods
• Green chilly 3 to 4
• Turmeric pdr 1/2 Tsp
• Cumin seeds 1/4 Tsp
• Fenugreek seeds
• Mustard seeds
• Curry leaves
• Coconut
• Water
• Salt
• Oil
Cut cucumber into medium pieces (cubes). Cook it with little water, salt, turmeric pdr, sliced chilly,
shallots and garlic. Grind together coconut, turmeric pdr, cumin seeds and rest of the chilly, shallots
and garlic. Add this grounded mix into the cooked vellarikka. Beat the curd using required amount
of water and pour it into the above prepared mix. Add salt and boil it in low heat for few minutes.
Season it with mustard, fenugreek, shallots and curry leaves.
 Cherupayar (Moong Dal) Mezhukkupuratty

Ingredients:
• Moong Dal 1 cup
• Shallots 5 to 10
• Garlic 5 to 10 pods
• Crushed dry chilly 2 Tbsp
• Turmeric pdr 1/2 Tsp
• Garam masala 1/2 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil
Soak dal for 2 to 3 hours. Clean and cook it with little turmeric and salt. Crushed dry chilly, shallots
and garlic. Heat oil in a pan and add mustard. When it splutters, add the crushed shallots and garlic.
Saute till it turns golden brown. Reduce the heat and add the dry chilly, curry leaves, turmeric pdr,
garam masala and salt. Mix it and add the dal. Cover and cook it for another 5 mins.
 Avial

Ingredients:
• Yam 1/2 cup
• Snake gourd 1/2 cup
• Raw Banana 1/2 cup
• Cucumber 1/2 cup
• Drumstick 1 to 2
• Beans1/4 cup
• Carrot1/4 cup
• Pachaayar 1/4 cup
• Ivy gourd(Kovakka) 1/2 cup
• Chilly 5 to 6
• Turmeric pdr 1/2 Tsp
• Curd 1/2 cup
• Curry leaves
• Cumin seeds 1/2 grated
• Coconut
• Salt
• Oil

Cut vegetables into long pieces (length wise). Grind together coconut and cumin seeds and keep it
aside (just grind it once, do not make it into a paste).Cook the sliced vegatables with salt, curry
leaves, chilly, turmeric pdr and little water. Add the grounded coconut mixture into this and mix
well. Cook it for few minutes. Remove it from fire and add the curd. Combine well. Finally pour
coconut oil over the curry and garnish with fresh curry leaves.
 Inji Curry

Ingredients:
• Ginger 1 cup
• Green chilly 1/2 cup
• Tamarind (lemon size)
• Jaggery 1 small
• Chilly pdr 2 Tsp
• Turmeric pdr 1/2 Tsp
• Methi pdr(Uluva podi) 1/4 Tsp
• Mustard seeds
• Curry leaves
• Salt
• Oil
Soak tamarind in water. Sieve the extract and keep it aside. Cut ginger and green chilly into small
pieces. Then fry it in low flame (moothu povaruthu). Boil together the tamarind extract and salt,
then reduce the heat and add the turmeric pdr, chilly pdr and grated jaggery. Mix it well. Add the
fried ginger and green chilly into the pdr mixture and boil it well (nannayi vattichedukuka).
Remove it from fire and season it with curryleaves, mustard seeds and methi pdr(uluva podi).
 Cauliflower Thoran

Ingredients:
• Cauliflower 2 cup chopped
• Coconut 1/2 grated
• Green chilly 4 to 5
• Ginger small piece
• Shallots 5 to 7
• Curry leaves
• Mustard
• Water
• Salt
• Oil

Soak the cauliflower pieces in salt water for 1/2 hour. Chop it and keep aside. Heat oil in a pan and
add mustard seeds and curry leaves. When it splutters, put the chopped cauliflower,grated coconut,
sliced shallots, ginger, salt and curry leaves. Cook it in low flame.
 Beetroot Pachadi

Ingredients:
• Beetroot 1 big
• Onion 1 med
• Chilly 5 to 7
• Yoghurt 1/2 to 3/4 cup
• Coconut 1 cup grated
• Ginger 1 small piece
• Shallots 1 to 2
• Curryleaves
• Fenugreek
• Mustard
• Water
• Salt
• Oil
Clean the beetroot. Finely grate it and cook it with chopped onion, ginger, chilly, salt and little
water. Grind together coconut, onion, chilly and little mustard seeds. Add this paste into cooked
beetroot. After cooling down, add yoghurt into this and mix well. Season it with shallots, fenugreek
seeds, mustard seeds and curry leaves.
 Sambar

Ingredients:
• Dal 1 cup
• Onion 1
• Drumstick 2
• Potato 2 med
• Shallots 3 to 5
• Green chilly 5 to 6
• Tomato 2 medium
• Carrot 2 to 3 small
• Cucumber 1/2 cup
• Sambar pdr 2 to 2 1/2 Tbsp
• Tamarind ( lemon size)
• Turmeric pdr 1/2 Tsp
• Fenugreek seeds
• Dry chilly 3 to 4
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Soak tamarind in water and sieve the extract. keep it aside. Cook dal with a pinch of turmeric and
salt. Add the cut vegetables, green chilly and curry leaves to it and cook well. Once it gets cooked
well, add tamarind extract, sambar pdr and rqd amount of salt. Boil it for few mins. Season it with
mustard, fenugreek seeds, curry leaves, shallots and dry chilly.
 Kappalanga Pulincurry

Ingredients:
• Raw papaya 2 cup
• Chilly pdr 1 1/2 Tsp
• Turmeric pdr 1/4 Tsp
• Corriander pdr 1/2
• Green chilly 4
• Chopped ginger 1 Tsp
• Chopped garlic 1 Tsp
• Shallots 6
• Tamarind lemon size
• Cooked toor dal 1/2 cup
• Coconut milk 1/2 cup
• Water 2 cup
• Salt
• Oil

Soak tamarind in 2 cup water and sieve the extract. Cook papaya with chilly, corriander, turmeric
pdr and salt in tamarind water. Then mash it with a spoon and add the cooked dal. Add 1/2 cup of
thick coconut milk into this and boil it in low flame for few minutes and keep it aside. Season it
with chopped ginger, garlic, sliced shallots, chilly, curry leaves and mustard.
 Pineapple Pachadi

Ingredients:
• Chopped
pineapple 1/2 portion
• Grated jaggery small
• Turmeric pdr 1/2 Tsp
• Chilly pdr 1 Tsp
• Green chilly 4
• Coconut 1 cup
• Mustard seeds
• Curry leaves
• Dry chilly
• Tamarind
• Water
• Salt
• Oil

Grind coconut and green chilly into a fine paste and keep it aside. Soak tamarind (lemon size) in 3/4
cup water and and seive it to get the extract. Boil it with turmeric and chilly pdr. Add chopped
pineapple into this and cook well. After it gets completely cooked, add the grated jaggery and mix
well (nannayi varatti edukkuka). Reduce the heat and add grounded coconut and salt. Stir it and boil
it for few minutes. Remove it from fire and season it with mustard, dry chilly and curry leaves.
 Moru Kachiyathu

Ingredients :
• Curd 500ml
• Coconut 1/2 cup
• Chilly 4 to 5
• Garlic 1 to 2 pods
• Onion or kunjulli
• Curry leaves
• Turmeric pdr 1/4 tsp
• Mustard seeds 1/4 tsp
• Fenugreek seeds 1/4
• Cumin seeds 1/4
• Chilly pdr 1 pinch
• Salt
• Oil
Grind the coconut,chilly,garlic,onion,cumin seeds and turmeric together to a fine paste and mix it
with salt and curd. Transfer it into a vessel and heat it in a low flame. Keep stirring till it becomes
warm. Do not over heat it. Heat oil in a pan,add mustard seeds,fenugreek seeds,onion and curry
leaves. Saute well and remove from heat. Add a pinch of chilly powder. Mix well and pour this into
the mixture.
 Chakkakuru ( Jackfruit seed) Mezhukkupuratti

Ingredients:
Chakkakuru 10
to 15
Garlic 2 to 3 pods
Shallots 5 to 8
Pepper pdr a pinch
Corriander pdr 2 Tsp
Turmeric pdr 1/2 Tsp
Garam masala 1/2 Tsp
Chilly pdr 3 Tsp
Mustard seeds
Curry leaves
Water
Salt
Oil
Cut the seeds into small pieces. Add sliced shallots, garlic, curryleaves, salt and powders into
the cut seeds and cook it with required amount of water. Keep it aside. Heat oil in a pan and
add mustard, shallots and curry leaves. Then add the above prepared seeds and pepper pdr
into this and saute till it turns dry and crispy.
 Omanayappam

Rice 1 1/2 cup

Aval white (Poha) 1 cup
Coconut 1 cup
Urud dal 1 Tsp
Sugar as rqrd
Yeast 1/4 Tsp
Salt as rqrd
Water as rqrd

Soak the rice and urud dal overnight. Grind together aval and coconut with little water and
keep it aside. Clean well and grind rice and urud dal. Combine the above grounded
ingredients and mix well. Add required amound of salt and yeast. Keep it over night. After it
rises completely, add sugar and mix well. Keep it aside for another 1/2 an hour. Do not stir it
again. Heat thava and pour a spoon full of batter (take batter from the top without stirring it).
Cover it with a lid and cook well.

Note: Do not turn the appam to cook the other side, as we do for dosai. The right time to take
the appam is when it's surface will be filled with a lot of holes and turns slightly dry. For all
types of appams, the best time to add sugar is about half an hour before you intend to cook it.
 Kappa (Tapioca) Curry

Ingredients:
Tapioca 2 cup
Chilly pdr 1 Tsp
Turmeric pdr 1/2 Tsp
Corriander pdr 1 Tbsp
Cinnamon stick 2
Cardamom 2
Cloves 2
Perumjeerakam 1 Tsp
Onion 1 big
Chilly 3 to 4
Ginger 1 piece
Coconut 1/2 grated(1 cup thick and 1 cup thin milk)
Curry leaves
Mustard
Shallots
Salt
Oil

Peel the tapioca skin and cut it into small pieces. Wash it and cook well. Grind the ingredients
from chilly pdr to cumin seeds well. Heat oil in a kadai and saute onion, ginger and chilly. Add
the above grounded mix into this and saute till the oil starts separating. Then add the cooked
tapioca and thin milk. Boil it well and pour thick coconut milk and mix well. Reduce the heat
and boil it for few minutes. Season it with shallots, curry leaves and mustard.
Brinjal Curry

Ingredients:

250 gm brinjal cut into cubes

1 onion chopped
1 tomato chopped
1 tsp ginger chopped
2 green chillies slit
1 sprig curry leaves
1/2 tsp chily powder
2 tsp coriander powder
1 pinch turmeric powder
2 tsp tamarind paste
1 cup thin coconut milk
1/2 cup thick coconut milk
2 tbsp coconut oil
1/2 tsp mustard seeds
salt to taste

Method:

1.Soak the brinjal cubes in some turmeric water for 5 to 10 minutes. Rinse and wipe dry.
2.Heat oil in a pan and add mustard seeds. Let it splutter.
3.Add onion,ginger,green chillies and curry leaves. Saute well for 5 minutes.
4.Add the brinjal cubes. Cover and cook on low flame for 5 minutes.
5.Add turmeric powder,chilly powder and coriander powder.Saute well for 1 minute.
6.Add tomato and salt.
7.Add tamarind paste. Mix well and add the thin coconut milk. Cook for 3 minutes.
8.Add the thick coconut milk.Switch off the flame. Serve with rice.
 Papaya Halwa

Ingredients:
• Papaya 1 no
• Sugar 5 tbsp for medium sweet papaya (depends on sweetness of Papaya)
• Cardamom Pwdr 1/4 tsp
• Ghee 2 tbsp
• Maida 1/4 tsp
• Cashew Nuts 4 nos

Cut and clean the papaya into small pieces and make a fine pulp of it by using a blender(mixer).
Take a pan and heat it for some time. Mix the papaya pulp and sugar in the hot pan. Keep stirring
the mixture continuously. In the meantime, add water to maida to make a liquid paste. After stirring
the mixture in the pan for 5 minutes, add the maida paste to it. This help in thickening the mixture
to dessired level. Add ghee and cardamom powder to the mixture once it starts getting thick. Take
out the mixture from the pan and spread it onto a flat vessel making a 2 inch thickness of the
mixture. Cool and cut the halwa into pieces as desired.
 Naadan Mushroom Thoran

Ingredients:
• Mushroom 1 pkt
• Coconut 1 1/4 cup
• Greenchilly 2 to 3
• Pepper pdr 1/4 tsp
• Corriander pdr 1/4 tsp
• Onion or Shallots 2 to 3
• Curry leaves
• Mustard seeds
• Salt
• Oil
Clean and cut the mushroom( not too small ). Grind together all the ingredients. Heat oil in a pan
and add mustard seeds, coconut mix, curry leaves, salt and mix well. Cover the lid and cook in low
flame.
 Mutta Roast

Ingredients:
• Egg 2
• Onion 3
• Ginger paste 1/2 tsp
• Garlic paste 1/2 tsp
• Tomato sauce 1/2 tsp
• Tomato 1
• Curry leaves
• Mustard seed
• Chilly pdr 2 tsp
• Corriander pdr 1 tsp
• Garam masala 1/4 tsp
• Turmeric pdr 1/4 tsp
• Oil
• Salt
Boil eggs and remove the shell. Heat oil in a pan. Add mustard, onion, curry leaves and saute well.
When it turns into golden colour put tomato sauce, ginger garlic paste, salt and 3 powders. Mix well
and saute for another couple of minutes. Add sliced tomato and water. Cook well and make it into a
fine gravy. Split eggs and add it to the gravy.
 Koorka Irachi(Chinese potato & Beef ) Piralan

Ingredients:
• Beef 1 kg
• Koorkka 3 Cup
• Shallots 1 Cup
• Onion sliced 2
• Coconut pieces 1/2
• Ginger chopped 1 Tbsp
• Garlic chopped 2 Tbsp
• Corriander pdr 2 Tsp
• Turmeric pdr 1/2 Tsp
• Garam masala 1 Tsp
• Chilly pdr 1 Tsp
• Pepper pdr 1 Tsp
• Hot water 1/4 Cup
• Curry leaves
• Salt
• Oil
Cook beef and chinese potato separately with little salt and turmeric. Heat oil in a kadai and fry the
coconut pieces, shallots, curry leaves and keep it aside. Saute the sliced onion, chopped ginger and
garlic in the above oil. Then add little water into the powders (except garam masala pdr) and saute
with the above ingredients. Add the cooked beef (along with gravy) and chinese potato. Mix it well.
Pour hot water into this and cook it till it combines well. Before serving, add the fried coconut
pieces, shallots and curry leaves into it.

[Courtesy: Vanitha, Recipe: Ammu]

 Koorkka Olathiyathu/Chinese Potato Stir Fry

Ingredients :-

Chinese Potato(Koorkka) cleaned and cut into bite sized pieces – 2 cups
Shallots -5 big
Red Chilly Flakes – 1 tsp or Red chillies broken – 4 or 5
Garlic – 1 big clove
Curry leaves – 1/2 sprig
Green chillies slit – 2
Turmeric powder – 1/4 tsp
Coconut pieces(Thengakothu) – 1/4 cup
Salt- to taste
Oil – as needed
Method:-
After washing properly,scrape the skin of each koorkka and immediately immerse it in water to
prevent them from changing into a dark brown color.Wash them again and cut them into bite size
pieces and put them back into the water.Drain the water and immediately add the koorkka into the
cooking pan (or pressure cooker) along with salt,turmeric powder and green chillies.Add around 1/4
cup of water ,cover it and cook until it is well done.You can add more water as and when needed.If
using a pressure cooker cook it till one whistle.Drain any left over water and keep the koorkka
aside.
Crush the shallots,red chillies and garlic together using a mortar and pestle or chop them
finely.Keep them aside.
Now heat oil in a pan,add the crushed ingredients,curry leaves and coconut pieces.Fry them for a
while and add cooked koorkka into it.Stir fry it for 10 mts in a medium heat or until it turns dry and
slightly brown.Serve hot with rice.
 Ayala (Mackerel) Mappas

Ingredients:
• Fish (Ayala)1/2 Kg
• Onion 2 big
• Garlic 5 to 6 pods
• Ginger 1 big piece
• Green chilly 5 to 6
• Thick coconut milk 1/2 cup
• Semi thick coconut milk 3/4 to 1 cup
• Corriander pdr 2 Tbsp
• Turmeric pdr 1/2 Tbsp
• Garam masala 1 Tbsp
• Vinegar 1 Tbsp
• Curry leaves
• Mustard
• Salt
• Oil
Cut the fish into medium pieces and keep it aside. Heat oil in a kadai and add mustard seeds. When
it splutters, add the thinly sliced onion, ginger, garlic, green chilly and curry leaves. Saute it till it
turns to a light brown colour. Mix corriander pdr, turmeric pdr and garam masala in little water and
make a paste. Add this paste into the above sauted onion and roast the gravy till it turns to a dark
colour. Pour the semi thick coconut milk and mix well. When it starts boiling, add the fish pieces.
Reduce the heat and cook it. When it is completely cooked, add vinegar and thick coconut milk.
Mix slowly and cook it for few min. Do not over boil. Garnish it with fresh curry leaves and tomato
pieces.
 Oven Baked Chicken

Ingredients:
• Chicken 1 full leg
• Chilly pdr 1 tsp
• Turmeric pdr 1/4 tsp
• Pepper pdr 1/2 tsp
• Chicken masala 1/4 tsp
• Ginger paste 1/4 tsp
• Garlic paste 1/4 tsp
• Tomato sauce 1/2 tsp
• Soya sauce 1/2 tsp
• Lime juice 1 tsp
• Salt
Clean the chicken. Mix all the ingredients and make it into a thick paste. Marinate the chicken with
the paste and keep it refrigerated for 4 to 5 hrs. Preheat the oven to 350°F for 10 mins. Bake the
chicken at 350°F for about 1 to 1 1/2 hrs, turning it every 15 mins.
 Chicken Pattichulathiyathu

Ingredients:
• Chicken 1 no
• Onion 4 to 5
• Ginger 1 1/2 tbsp (chopped)
• Garlic 1 1/2 tbsp (chopped)
• Curry leaves
• Soya sauce 1 tsp
• Tomato sauce 2 tsp
• Chilly pdr 2 tbsp
• Corriander 1 tbsp
• Turmeric pdr 1/2 tsp
• Garam masala 1/2 tsp
• Pepper pdr 1 tsp
• Mustard seeds
• Salt
• Oil
Clean and cut the chicken into medium size pieces. Mix together chicken, 1/4th of sliced onion and
all other ingredients except the 2 sauces. Add 3/4 cup of water and cook. When chicken is almost
done, remove lid and cook. Heat oil in a pan and add mustard seeds, curry leaves, rest of sliced
onion, tomato & and soya sauce. When it turns golden brown, add chicken into it and mix well.
 Pork Fry

Ingredients:
• Pork 1 kg
• Onion 3 nos
• Ginger 1 1/2 tbsp (finely chopped)
• Garlic 1 1/2 tbsp (finely chopped)
• Coconut flakes 1/4 cup
• Chilly pdr 2 1/2 tsp
• Corriader pdr 2 tsp
• Turmeric pdr 1/2 tsp
• Garam masala 1/2 tsp
• Vinegar 2 tsp
• Mustard
• Curry leaves
• Salt
• Oil
Clean and cut the pork into small pieces. Mix all the ingredients. Do not add too much water.
Pressure cook the pork till it turns tender. Heat oil in a pan or kadai. Add mustard seeds, curry
leaves, onion and fry well. Put the cooked pork into it and saute well till it turns to brown colour.