Pazham Pori Recipe – Ethakka Appam - Kerala Nendram Pazham Bajji

Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area. 

Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones with Maida and rice flour.

Finally I got this recipe from my neighbor and tried it for our evening snacks. This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !

Pazham Pori Recipe - Kerala Ethakka Appam

Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe

Cuisine: Kerala

Category: Snacks

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Nendram banana / Kerala ripen banana - 3 to 4 nos Maida / All purpose flour – 1 cup Rice flour – 3 tbsp Sugar – 1 to 2 tbsp ( based on the sweetness of banana) Turmeric powder – 1/8 tsp Cooking Soda – a pinch (optional) Jeera / Cumin seeds – 1/4 tsp Crushed Cardamom seeds – 1 no ( optional) Water – 1 cup ( approx) Cooking oil or coconut oil - to deep fry

HOW TO MAKE PAZHAM PORI - METHOD

Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana. In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin seeds, cardamom powder and a small pinch of cooking soda.  Adding soda is optional. Mix well. Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water. Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right. Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot  to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !

Note

Rice flour is not used in many recipes. But I added it to make crispy pazham pori. Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it. Adjust the quantity of sugar based on the sweetness of banana. Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.

Try this Kerala special snack – Pazham pori at home for your tea time  and enjoy !!

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Kerala Vegetable Stew | Ishtu Recipe – Side Dish For Appam, Idiyappam

 

Vegetable stew also known as Ishtu is one of the most popular side dish recipes served for Appam and Idiyappam/Noolappam in Kerala. I make appam at least twice in a month for breakfast as it is our family favorite. Usually I make mixed vegetable stew, potato kurma/ paya or onion chutney as side dish for appam. I learnt this stew recipe after watching a cookery show by a Chef in Raj TV. He addressed this recipe as “Restaurant style Vegetable Stew”. I got attracted by the title and wrote down the recipe in my cook book. Its a very simple & healthy vegetable stew recipe that looks colorful with awesome flavor and rich taste of mixed vegetables, coconut oil & coconut milk. I made this stew in pressure cooker to make my job easier.So its color was pale white but it tasted great. We loved it a lot with appam.This veg stew post was lying in my drafts for long time.So I thought of bringing out today. Friends, do try this easy, Kerala style vegetable stew recipe at home & relish it with appam or idiyappam for your breakfast. For variations, you can use potato instead of mixed veggies and make it as potato stew. Ok lets see how to make vegetable stew with step by step photos !
Check out my other “Kerala Recipes” too!

Kerala Vegetable Stew Recipe

How to make Kerala style vegetable stew recipe

Cuisine: Indian

Category: Side dish For Appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml *Mixed vegetables ( Carrot, Beans, Potato) - 3/4 cup Big onion - 1 no ( Slice thinly) Ginger - 2 inch piece ( Slice it thinly or finely chopped) Green chilli – 2-3 nos ( slit) Thin coconut milk – 1 cup Thick coconut milk – 1 cup Salt – As needed Sugar – A big pinch To temper Coconut oil – 1 tbsp Bay leaf - 1 no Cinnamon - 1 inch piece Cloves - 2 nos Curry leaves – Few ** Carrot – 1 medium, Potato – 1 medium, Beans – 4 nos

METHOD

Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl. Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly. Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown. Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft. Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam. Enjoy !

Note

Add more green chilli for spicy taste. Add cashew paste for thickness and richness to the stew. Grind 6 cashews and add the paste. This stew has a mild masala flavor. Coconut oil is very important for tempering. Do not skip it.

Try this Kerala style vegetable stew with appam and enjoy !!

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Kerala Appam Recipe | Traditional Palappam Recipe With Yeast

Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam.

Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

Check out my other KERALA RECIPES if interested :)

Kerala Appam Recipe with Yeast - Palappam Recipe

How to make Kerala Traditional Appam recipe with raw rice and yeast - South Indian breakfast recipe

Cuisine: Kerala

Category: Breakfast

Serves: 15nos

Prep time: 12 Hours

Cook time: 3 Minutes

Total time: 12H 3Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice / pachari - 2 cups ( I used Dosa rice) Grated coconut - 3/4 cup Cooked rice - 3/4 cup ( loosely packed) Active, instant dry yeast - 1/2 tsp  Sugar - 1 tbsp Salt & water - as needed (You can use coconut water for grinding the batter) Cooking oil - to drizzle appam

HOW TO MAKE KERALA APPAM / PALAPPAM - METHOD

Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a  grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery. Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place. After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter. Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium. I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew. Enjoy !

Note

Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it. If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water, 1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast. Cooking appam is medium flame patiently is more important else appam will burn in the bottom. To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam.

Enjoy this traditional Kerala Appam with sweetened coconut milk and Vegetable stew for a delicious breakfast !

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Ulli Theeyal Recipe Kerala Style - Small Onion Theeyal /Shallot Curry

Ulli Theeyal is a Kerala special, gravy kind of side dish served for rice. Ulli means onion in Malayalam. Theeyal curry preparation is usually made with pearl onions (Shallot/Small onions) as the main ingredient. For variations, drumstick(Muringakka), Bittergourd(Pavakka) or ladies finger(Vendakka) can also be added along with onion. It is also served in Onam sadya. This gravy tastes similar to Tamilnadu Arachuvitta Puli kuzhambu.

 Traditional, authentic theeyal recipe calls for roasting coconut along with whole spices like coriander seeds, red chilli whereas I followed an easy and quick version from Marias menu. I have used Dhania powder and red chilli powder along with coconut.It came out really well and finger licking delicious.I am sure I will make this kuzhambu very often in my kitchen.Lets see how to make Kerala style Ulli theeyal recipe with step by step photos !

Check out other Kerala recipes too.

Ulli theeyal recipe - Kerala style Shallot curry for rice

Ulli theeyal recipe - Kerala special spicy, tangy gravy made with small onion/Shallots

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240 ml Small onions/ Shallots - 15 nos Tamarind - Big gooseberry size Salt & water - as needed To saute in oil Coconut oil - 2 tbsp Grated coconut - 1/2 cup Red chilli powder – 1.5 - 2 tsp Dhania powder - 2 tsp Turmeric powder - 1/4 tsp To temper Coconut oil – 1.5 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds - 1/8 tsp Curry leaves - few Red chilli - 1 no ( pinched)

METHOD

Soak tamarind in 1 cup of water for 15 minutes and take the extract.Wash and peel the small onions. Slice it into two if its very big. Set aside. In a big kadai, heat oil and roast the grated coconut along with 5 small onions.Roast till coconut starts to turn golden brown with a nice roasted smell. It takes nearly 10 minutes to do this. So stay nearby and roast it patiently with continuous stirring. Keep the flame medium. Finally add the turmeric powder, red chilli powder and dhania powder. Mix well for a minute till raw smell leaves and switch off the flame. Let it cool down completely. Then grind them to a paste. Heat 1 tbsp of oil in a kadai. Splutter mustard seeds, fenugreek seeds, curry leaves. Saute the  small onions till transparent. To this, add tamarind extract and required salt. Boil the gravy till onions cook well. After the onion is cooked, add the ground coconut paste. Check for taste, add more red chilli powder & dhania powder if it tastes tangy. Boil well till the gravy thickens and leave oil. Enjoy ! This gravy thickens  more in time. So adjust the consistency by adding some water and give a boil before serving. check for taste and add more salt or red chilli powder, dhania powder if needed. Boil and serve ! This gravy stays good for weeks stored in refrigerator ! Use clean spoon for every use.

Note

Add more chilli powder if you like spicy gravy. This gravy tastes the best with small onions. so its better to use it. If you don’t have them in hand, you can use big onion but flavors may differ. Add less tamarind if its more tangy.

Yummy, finger licking Kerala ulli theeyal is ready to serve ! I served with Chena Erissery, Nendran chips and rice !!

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Kerala Semiya Payasam Recipe – Vermicelli Kheer – Kerala Payasam Recipes

In Kerala, People make varieties of payasam recipes for Onam sadya menu. My neighbor told they make nearly 3-4 different types of payasam with jaggery and sugar. Semiya payasam@vermicelli kheer is one of the most popular and easy Kerala payasam recipe. Some people make it by adding condensed milk (Milkmaid) whereas I prepare in Nadan style with reduced milk following a chef’s recipe from Vanitha magazine. 

I modified the recipe and prepared in pressure cooker without adding condensed milk to make it quickly. Even though the ingredients of  Kerala semiya payasam is very similar to Tamil nadu semiya payasam, its preparation is slightly different from ours. It comes out very rich, tasty and creamy. Do try it for special occasions in your family. I am sure everybody will love it. Lets see how to make Kerala style semiya payasam with step by step photos !

Check out my Kerala Onam sadya feast in this link

Semiya Payasam - Vermicelli Payasam ( Kerala style)

How to make Kerala Special semiya payasam using pressure cooker

Cuisine: Kerala

Category: Sweet

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Semiya/ Vermicelli - 1/4 cup Full fat Milk - 2 cups Water - 1/2 cup Sugar - 1/4 cup Ghee – 1 tbsp Cardamom powder -1/8 tsp Roasted cashew nuts & Raisins/dry grapes - 2 tbsp

HOW TO MAKE KERALA STYLE SEMIYA PAYASAM - METHOD

In a pressure cooker base, take the milk + water.Allow it to boil in medium flame till it reduces to 1.5 cups ( almost 1/2). Keep an eye on it to prevent from spilling. Milk becomes slightly thick. In the mean time, heat a kadai with ghee. Roast cashews till golden and remove in a plate leaving the ghee in the pan. Roast raisins( dry grapes) till it turns plumpy. Remove in a plate. In the remaining ghee, add the semiya/vermicelli and roast for few minutes till it turns golden in color. Add the roasted vermicelli to the boiling milk and pressure cook in very low flame for 1 whistle. Remove after the pressure is released by itself. Open the cooker and stir well. Vermicelli would have cooked well in milk. But it should not be mushy. Now add sugar, cardamom powder and boil till sugar melts. Remove and serve warm or chilled by refrigerating the payasam. Enjoy !

Note

Adjust the quantity of sugar based on your taste. Use thick milk for best taste. You can even use 3 cups of milk, reduce it to half of its quantity before cooking the semiya.

Creamy, delicious Kerala special Vermicelli Payasam is ready to relish !!

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Tomato Rasam Recipe–Kerala Style Thakkali Rasam Without Rasam Powder

In Kerala, Tomato rasam/Thakkali rasam is mostly served in Onam sadya. Basically Kerala style rasam can be done easily with instant rasam powder or with freshly ground spices. I was looking for a simple and easy rasam recipe without rasam powder and found in this blog. It came out super delicious and flavorful.After a long time, myself and Raksha had a plateful of rasam rice along with our favorite side dish papadam. Do try this yummy Kerala Rasam for this Onam sadhya and enjoy like me. Lets see how to make Kerala thakkali rasam without rasam powder.

Check out my other Onam sadya recipes.

Tomato rasam recipe - Kerala style rasam

Kerala style rasam without rasam powder - Kerala tomato rasam for Onam sadya

Cuisine: Kerala

Category: Rasam

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

Ripe tomato - 2 nos   Tamarind – medium gooseberry size Red chilli powder – 1/4 tsp Coriander powder/Dhania powder - 1 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To grind Small onion - 3 nos OR Big onion – 1/2 no Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Garlic cloves – 3 nos To temper Coconut oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Red chilli - 1 no ( Pinched) Green chilli - 1 no ( slit) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE KERALA TOMATO RASAM - METHOD

Soak tamarind in 1 cup of water for 20 minutes.Take the extract.Chop tomato into small pieces. Grind onion, pepper corns, cumin seeds,garlic coarsely without adding water. Set aside. Heat oil or ghee in a kadai and splutter mustard seeds,red chilli, curry leaves and green chilli.Saute for few seconds. Now add the coarsely ground paste. Saute for a minute. Add salt, chopped tomato, turmeric powder, red chilli powder and dhania powder. Saute well till tomato turns mushy .Add the tamarind extract. Boil well for 2-3 minutes till rasam becomes frothy. Add chopped coriander leaves and give one boil, switch off the flame. Transfer to a vessel and cover it with a lid. Let it rest for 15 minutes before serving.It helps for all the flavor to blend well. Serve with hot rice and papapdam. Enjoy! Adjust the quantity of chilli powder based on your spice level.

Flavorful Kerala style tomato rasam is ready to serve with rice. Enjoy with papad !

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Onam Sadya Recipes – Kerala Onam Sadhya Vibhavangal/ Lunch Menu

I am extremely happy and proud to share my 5th Onam sadya lunch menu with you all. Since 2012, I have been sharing varieties of Onasadhya feast during ThiruOnam festival. Every year I used to attempt some new, authentic Kerala dishes in my Onam sadya. I take this as a chance to learn many Kerala recipes and to express my passion for their food. Moreover Sendhil and myself loves to have feast and treat ourselves with Kerala delicacies.

Initially I started with a simple Onam sadhya menu in 2012. Later I started making around 15-20 dishes for the onam feast every year. Onam sadya preparation is the one and only thing that makes me busy in my kitchen and cook continuously for 3-4 hours. Pre Planning and organization is very important to cook a sadhya. So I have shared Onam sadya items list, how to prepare easily, Onam sadya serving order etc according to my knowledge and experience. Please excuse me and correct me if there is anything wrong.

Most of the dishes are tried from our fellow food bloggers of Kerala. I have given the links for each recipes. I hope this post would help you plan and prepare Kerala Onam sadya easily and quickly. Lets see how to prepare Onam sadya lunch menu in detail.

Please check out my other Onam Sadya menu below :

• Simple Onam sadya 1

• Onam sadhya menu 2

• Onam sadya menu 3

• Onam sadya menu 4

Onam sadya Serving order : From tip of banana leaf : Salt, Papadam, Nendran banana, chips, upperi, Puli inji, Pickle, Olan, Kalan, Erissery, Puliserry, Avial, Kootu curry, Thoran, Mezhukkupuratti, Pachadi, Kichadi. In the center of leaf : Rice, Parippu curry, ghee, Sambar, Moru curry, ulli theeyal, rasam, Sambaram, Parippu pradhaman, Payasam varieties on the top corner.

Refer image below.

Wish all my readers and friends a very happy Onam.”ONAM ASHAMSAKAL” !!

Onam sadya Recipes - Kerala Lunch Menu

Onam sadya lunch menu recipes - Kerala Onam vibhavangal

Cuisine: Kerala

Category: Onam sadya

Serves: Serves 2-3

Prep time: 60 Minutes

Cook time: 180 Minutes

Total time: 4 hours

Chitra Ganapathy

INGREDIENTS

Onam sadya items list for cooking Vegetables I used for this menu ( Yam, Raw banana, Drumstick, Ash gourd/Kumbalanga, Carrot, Potato, Beetroot ) for thoran, Mezhukkupuratti, Pachadi, Olan, Kalan, Kootu curry, erissery, moru curry, sambar Small onions Ginger for Puli inji Moong dal for Parippu curry Curry leaves Tamarind Red chillies Green chillies Cumin seeds Brown chana Black eyed peas/Cow peas Coconut oil Coconut Banana Nendran banana Moong dal for Parippu pradhaman Jaggery Semiya for semiya payasam Sugar Coconut milk Cardamom seeds Dry ginger powder Papad Salt & water Sour Curd for moru curry Buttermilk for Sambaram Mustard seeds + Urad dal + Red chilli - For tempering Onam sadya recipes with links Choru/ Cooked red rice  Papadam, Banana, Upperi, Nendran chips ( store bought) Parippu curry Varutharacha sambar Moru curry Tomato Rasam Ulli theeyal Side dishes Puli inji Naranga achar/Lemon pickle ( store bought) Beetroot pachadi Carrot thoran Potato Mezhukkupuratti Chena/Yam erissery Kootu curry Kurukku Kalan Olan Avial Payasam recipes Semiya payasam Parippu pradhaman Palada payasam Ada pradhaman Chakka pradhaman Paal payasam Pink palada payasam in pressure cooker Sambaram Other recipes ideas for menu Ulli sambar Unniappam Onam Sadya menu Simple Onam sadya 1 Onam sadhya menu 2 Onam sadya menu 3 Onam sadya menu 4

HOW TO MAKE ONAM SADYA - METHOD

Plan the menu, buy the vegetables and other items one day before Onam. Soak the tamarind for sambar, rasam and brown Chana( Kadala) overnight. Wash and soak the matta rice overnight or for 2 to 3 hours.  In the morning, after taking bath, start cooking. Soak the Ada in water for 30 minutes if you are making ada pradhaman.  I used 2-3 cookers of 3 liter capacity for making this menu quickly. Last year when I made sadya, I noticed that most of my time was spent in pre preparatory works like grating coconut, extracting coconut milk, grinding masala, chopping vegetables and for cooking dals & vegetables. This year I wanted to make all these works simple and easy. So instead of grating 2 coconuts, I made small slices of it using a ladle edge with thick & blunt handle as you see in the picture. Make sure your mixie blades are in good condition else it may break.  Then I dry ground all the coconut slices together and divided them into 2 parts. I used one part for taking coconut milk and the other part for masala. It saved lot of time for me. Take the required amount of coconut for each dish. Most of the dishes call for grinding coconut +green chilli+ jeera to a smooth paste. So grind it by taking a portion of coconut. Keep it and use wherever needed. Use the remaining coconut for taking coconut milk. Add in payasam. Also I dry roasted the moong dal for parippu curry and pressure cooked it along with toor dal for sambar together in my big pressure cooker by placing moong dal in the bottom of cooker and toor dal for sambar in a tiffin box. Please refer the picture. U can even keep a plate of mixed vegetables required for sambar over the toor dal.  While the dals are cooking, You can chop the vegetables for sambar, avial or kootu curry, olan, Pulisssery, pachadi, kichadi & inji curry. By this time, steam would be released from the cooker. Remove the toor dal box and mash the dal well. Similarly mash the moong dal too. Add little ground coconut paste to moong dal and boil well. Parippu curry is ready. For cooking Vanpayar and vegetables for olan, kalan and erissery, I again used my big cooker and cooked them together by keeping one above the other in small bowls and plates. As all these veggies gets cooked in one go, you just have to add them in coconut mixture and boil it. For thoran, I cooked it in my small cooker adding very less water and cooked in high flame for two whistles. After removing this, cook the red rice adding 1:12 water and drain the excess water. Keep the rice aside. Make sambar, rasam and other dishes. Make the payasam at the end using the cookers ! It takes nearly 2-3 hours. Disclaimer: I know these are not the authentic method of cooking Kerala food but to make my job easier, I followed these steps and I hope it would help beginners. Friends, please excuse me. Thanks for visiting this page. Hope you will try all these recipes and like it.  Once again, I wish you all a very happy Onam. Enjoy the feast!

Make a grand Onam spread on Festival day and enjoy with your family members.

Wish you all a very happy Onam !!

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