A nourishing food item that can be taken along with “arachu kalakki” or “thayir pachadi”, it tastes great with “inji puli” and makes up a healthy wholesome meal.
Cuisine Style Iyengar
Ingredients
- Veggies chopped fine (can include all vegetables including greens )
- Coconut - 1 cup
- Uzhunnu paruppu - 1/2 tsp
- Dried red chilies - 2 no.
- Jeerakam - 1 tbsp
- Tovara paruppu - 1 cup boiled and mashed
Preparation Method
Boil the veggies in an open vessel with a little turmeric, salt and a pinch of chilli powder.
Dry roast jeerakam, uzhunnu paruppu, dried red chillies and a pinch of asafoetida.
Cool and grind this into a paste along with freshly grated coconut.
Once the veggies are boiled, add mashed tovara paruppu and the coconut paste.
Let it stand for a boil. Adjust salt. Add fresh curry leaves (bruise them a little bit before adding).
Then temper with coconut oil, mustard, asafoetida and if you like, a little uzhunnu paruppu.
Mambazha Pulissery- Pineapple Pachadi
- Chicken Mappas
- Sweet Vermicilli
- Bharani soup
- Mango fish curry
- Idichakka Pickles
- Tasty Nest
- Pindi Onion Pachadi
- Pazham Haluva
- Unniappam
- Egg Avial
- Pappaya Avial
- Fish Vada
- Ulli Theeyal
- Chiratta Puttu
- Arikkadukka
- Vegetable Stew
- Kallappam
- Palada Pradhaman
- Pazham nirachathu
- Ela Ada
- Malabar Chicken Biriyani
- Pavakka Theeyal
- Cheera Thoran
- Uthappam
- Banana Halwa
- Fish Molee
- Prawns Curry
- Chocolate truffle cake
- Pork with Kaya
- Naimeen Soup
- Chicken idichathu
- Karimeen Pollichathu
- Manoharam
- Idichu pizhinja payasam
- Olan
- Sharkara Upperi
- Mysore Pak
- Plum Cake
- Carrot Halwa
- Cutlet
- Soan Papdi
- Appam & Stew
- Jilebi
- Inji Curry
- Pavakka Kichadi
- Beetroot Pachadi
- Kootu Curry
- Vegetable Cutlet
- Chicken Stew
- Chicken 65
- Beef Curry
- Kalan
- Vegetable Kebab
- Avial
- Black halwa
- Prawn Biryani
- Gulab Jamun
- Chicken Pakora
- Falooda
