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Showing posts with label ONAM SADYA RECIPES. Show all posts
Showing posts with label ONAM SADYA RECIPES. Show all posts

September 10, 2019

How To Cook Kerala Matta Rice In Pressure Cooker

how to cook kerala matta rice
Kerala matta rice also known as rosematta rice, vadi matta rice, palakadan matta rice, red rice, Kerala red rice, Kerala parboiled rice (Malayalam: കേരള മട്ട)is a healthy grain that is grown in Kerala and Karnataka regions. It is mainly consumed by people all over Kerala, Srilanka and coastal areas of Karnataka like Mangalore. As we all know, Kerala matta rice is a magnesium rich grain with immense health benefits. This rice can be cooked in a pressure cooker, microwave, electric rice cooker and in an open pot without cooker.

One cup of Matta rice contains 84 grams of magnesium, one gram of calcium, one gram of fiber with 160 calories. It also contains vitamins. Though this red rice is different from brown rice, it has equal health benefits. Just like the usual polished white rice, this red rice can be used to make idli, dosa, appam, murukku and snacks. It can be consumed mixing with kuzhambu, sambar, rasam and non-veg curries. More than all these recipes, matta rice porridge is a most popular and healthy baby food.

Apart from this, Kerala matta rice is good for people having Type 2 diabetes, heart diseases and osteoporosis. It makes you feel full for long time. Rice gruel is given to babies. Every year during Onam festival, I used to make Sadya at home for our lunch. I cook Kerala Matta rice easily in a pressure cooker. Washing the rice & soaking for minimum one hour is essential for cooking this rice perfectly. Ok friends, lets see how to cook Kerala red rice with step by step pictures.

Check out all my Kerala Recipes

how to cook kerala matta rice in cooker

How to cook Kerala Matta Rice in a pressure cooker

How to cook Kerala Matta Rice in a pressure cooker

How to cook Kerala Matta Rice in a pressure cooker / How to cook red rice in a cooker

Cuisine: Kerala
Category: How to
Serves: 3
Prep time: 120 Minutes
Cook time: 30 Minutes
Total time: 150 Minutes

1 cup - 250ml
  • Kerala matta rice / Kerala red rice - 1/2 cup
  • Water - 2.5 to 3 cups
  1. Wash the matta rice thrice in water.
  2. Soak in enough water for 2 to 4 hours or overnight.
  3. Color of the rice turns pale white after soaking.
  4. Drain the water and take the rice in a pressure cooker.
  5. Add 2.5 to 3 cups of water. Keep the flame high till vapor comes off through nozzle.
  6. Put the weight valve and lower the flame completely.
  7. Cook for 5 whistles in low flame. Switch off the flame.
  8. Open the cooker after the steam is released.
  9. Strain the excess water through a colander.
  10. Fluff the rice and serve. You can drink the rice cooked water (gruel).
  11. Serve the hot rice with sambar, theeyal or any non-veg curry.
  • Wash the Kerala matta rice/ red rice twice or thrice till the water color changes from red to pale white. Soak in enough water for minimum one hour to maximum over night.
  • how to cook kerala matta rice in cooker
  • Color of the rice changes to pale white after soaking. Drain the excess soaked water and take the rice in a pressure cooker.

  • Add 2.5 cups of water (Rice : water = 1: 5). Mix well and close the cooker. Keep the flame high till vapor starts to come off through the nozzle.
  • how to cook kerala matta rice in cooker
  • Put the weight valve and lower the flame completely. Cook in low flame for 5 whistles. It takes 15 to 20 minutes.

  • Switch off the flame. Open the cooker after steam is released. Take a vessel and place a colander / sieve over it. Strain the cooked water. Its known as rice gruel.
  • how to cook kerala matta rice in cooker
  • You can drink it adding a pinch of salt. Its very healthy. Take the cooked rice and press it with your fingers. If it becomes mushy, rice is cooked well. Remove the rice from colander and transfer to a bowl. Serve hot with sambar, theeyal, rasam etc. Enjoy ! how to cook kerala matta rice in cooker
  • Note

    • Wash the rice thrice to remove the starch.
    • Color of rice changes to pale white after soaking for few hours.
    • Soaking is mandatory. Minimum one hour is necessary.
    Enjoy this flavorful, healthy Kerala matta rice for your lunch and stay fit !
    how to cook kerala rice

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    September 2, 2017

    Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar in Pressure Cooker

    Kerala sambar recipe without coconut
    Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.

    For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. 
    Ofcourse taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. 

    Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !

    Do check out my Kerala Ulli Sambar For Idli, Dosa.

    Onam sadya sambar recipe

    Kerala Sambar Recipe - Onam Sadya Sambar recipe

    Kerala Sambar Recipe

    How to make Kerala style sambar recipe

    South Indian
    Kerala recipes

    Ingredients (1 cup - 250ml)

    To Pressure Cook

    • Toor dal - 1/2 cup
    • Turmeric powder - 1/4 tsp
    • Cooking oil - 1/4 tsp
    • Water - 2 cups
    • Small onions/Big onion - 12 nos/1 no
    • Green chilli - 1 no(slit)
    • **Mixed vegetables - 1 cup (Refer method)
    • Ripe tomato - 1 no (chop finely)

    To Boil With Dal

    • Tamarind - Big gooseberry size
    • Sambar powder - 1 tbsp
    • Curry leaves - few

    To Temper

    • Coconut oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Red chilli - 1 no(pinched into two)
    • Curry leaves - few
    • Sambar powder - 1 tbsp
    • Red chilli powder- 1 tsp(I used Kashmiri chilli pwd)
    • Dhania powder/coriander seeds powder - 1/2 tsp
    • Methi seeds powder - 1/4 tsp (optional)
    • Hing - 1/4 tsp
    • Coriander leaves - 2 tbsp (to garnish)

    How to make Kerala sambar

    1. Wash and chop all the veggies into small cubes.Keep in a small box.
    2. In a cooker base, take dal,small onion and chilli. Keep the veggies box inside cooker.
    3. Pressure cook in low flame for 2 whistles. Remove the veggies bowl. Mash the dal.
    4. Add tamarind extract, cooked vegetables, sambar powder, salt.
    5. Boil for 5 minutes till nice smell arises.
    6. Temper mustard, red chilli, spice powders in low flame.
    7. Add to sambar, boil for a minute. Garnish with coriander leaves.

    Kerala sambar recipe - Step by step photos

    • Soak tamarind in 1 cup water and take the extract. Take 1/2 cup of toor dal, small onion and slit green chilli in a cooker base. Add 2 cups of water, 1/4 tsp turmeric powder and 1/4 tsp cooking oil in water.
      Kerala Moru curry recipe
    • Wash and chop the vegetables( I used yam, raw banana, carrot, ash gourd, broad beans, cluster beans, beans, lady's finger, drumstick - 5 pieces each). Chop tomato finely. Transfer the vegetables and tomato to a small bowl that fit inside the cooker. Add 1/4 cup water to it.
      Kerala Sambar Recipe
    • Place the bowl with vegetables inside the pressure cooker. Close and cook for 2 whistles in low flame.
      Kerala Sambar Recipe
    • Open the lid after the steam is released. Dal and vegetables would be cooked soft. Remove the veggies bowl and mash the dal nicely.
    • Add the cooked vegetables, tamarind extract, sambar powder, salt. Check for thickness and add 1/2 to 1 cup water if needed. Boil well for 5 minutes till nice aroma arises.
      Kerala Sambar Recipe
    • Heat 2 tbsp coconut oil in a kadai. Temper mustard seeds, red chilli, curry leaves. When the mustard seeds start to crackle, lower the flame completely. Add sambar powder, red chilli powder, dhania powder, methi powder and hing. Mix quickly without burning. Add to the boiling sambar. Boil for a minute and switch off the flame. Garnish with coriander leaves. Serve with plain rice adding ghee. You can also have with idli,dosa if you like.
      Kerala Sambar Recipe


    • Adjust the quantity of chillies as per your taste.
    • For variations, you can saute finely chopped onion, tomato and add to vegetables inside the cooker.
    • Sambar powder gives nice aroma to this sambar. To replace it, you should use 1 tbsp dhania powder, 1/4 tsp methi powder and 1.5 tbsp red chilli powder.
    • You can use any number of vegetables or you can make this sambar only with onions.
    Easy Onam Sadya Sambar is ready ! I had with nendran chips !
    Kerala onam sadya sambar

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    August 31, 2017

    Kerala Moru Curry Recipe With Kumbalanga, Coconut

    Kerala style Kumbalanga moru curry recipe also known as Kachiya moru/ moru kachiyathu/moru kootan is nothing but buttermilk seasoned and cooked with vegetables and ground coconut paste. It is commonly prepared in most of the Kerala houses. Many people include this moru curry in Vishu and Onam sadya menu as it helps in digestion. In Tamil nadu, we call it as Mor kuzhambu. This Kerala moru curry can be prepared in various ways. I found recipes with & without coconut, recipes with onion and without vegetables too.

    Moru curry recipe with kumbalanga
    Today I have shared a version of kachiya moru tastes with vegetable. I used Kumbalanga ( ash gourd). We can also use veggies like Cucumber(Vellarika), Winter melon, Lady’s finger(Vendakka) or green papaya. Today I have shared this moru curry recipe with kumbalanga(Vellai poosanikai in Tamil) and coconut. I referred Kothiyavunu for the recipe.  It came out really well. Basically we all love mor kzuhambu so this Kerala moru kachiyathu is no exception to that. Try this easy and yummy moru curry for this Onam festival menu and enjoy ! Lets see how to make Kerala moru curry with step by step pictures.
    You can also check my other Onam recipes like Sadya sambar, Tomato rasam
    Continue Reading...

    September 15, 2016

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

    Ulli theeyal recipe Kerala
    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

    Ulli theeyal recipe - Kerala style Shallot curry for rice

    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

    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)

    • 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.
      Ulli theeyal - Kerala style
      Ulli theeyal - Kerala style
    • 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.
      Ulli theeyal - Kerala style
      Ulli theeyal - Kerala style
    • 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.

    • 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 !!
    Ulli theeyal recipe
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    September 13, 2016

    Kerala Semiya Payasam Recipe – Vermicelli Kheer – Kerala Payasam Recipes

    Kerala semiya payasam recipe
    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

    Kerala vermicelli payasam recipe

    Semiya Payasam - Vermicelli Payasam ( Kerala style)

    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

    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

    • 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.
      Kerala semiya payasam
    • 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.
      Kerala semiya payasam
      Kerala semiya payasam
    Enjoy !

    • 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 !!
    Kerala semiya payasam
    Continue Reading...

    September 12, 2016

    Tomato Rasam Recipe–Kerala Style Thakkali Rasam Without Rasam Powder

    Kerala tomato rasam recipe
    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

    Tomato rasam recipe - Kerala style rasam

    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


    • 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
    • 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.
      Kerala style tomato rasam recipe

    • 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. Tomato rasam recipe - Kerala style
    • 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. Tomato rasam recipe - Kerala style
        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 !
        Tomato rasam recipe - Kerala style
        Continue Reading...

        September 10, 2016

        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 :

        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.

        Onam sadya serving order

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

        How to prepare onam sadya

        Onam sadya Recipes - Kerala Lunch Menu

        Onam sadya recipes 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

        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
        Side dishes
        Payasam recipes

        Other recipes ideas for menu
        Onam Sadya menu
        • 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.
          How to prepare onam sadya
        • 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.
          How to prepare onam sadya
        • 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.
          How to prepare onam sadya
        • 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!

        Onam sadya items

        Make a grand Onam spread on Festival day and enjoy with your family members.
        Wish you all a very happy Onam !!

        Onam sadya recipes

        Continue Reading...

        September 9, 2016

        Parippu Pradhaman–Kerala Cherupayar Parippu Payasam Recipe

        Kerala parippu pradhaman
        Parippu pradhaman @ Cherupayar Parippu payasam is one of the most important Kerala payasam recipes served in Onam sadya. Last year I shared Ada pradhaman and palada payasam recipes. So this year I tried Pasi paruppu pradhaman with moong dal, jaggery and coconut milk in pressure cooker. In Malayalam, it is known as Cherupayar Parippu payasam (Moong dal kheer in English). I referred many blogs for this recipe and tried it. It came out very well.

        This payasam can also be made with Kadala Parippu (Chana dal). In Tamil nadu, we make Paruppu payasam with jaggery and cow’s milk. We add very little quantity of coconut milk at the end whereas this payasam is completely made with coconut milk (Thenga paal) which is the highlight of this dessert recipe. Ok, Now lets see how to make Kerala style Paruppu payasam in detail.

        Check out my other Payasam varieties too !

        Kerala parippu payasam

        Paruppu pradhaman recipe - Kerala Parippu payasam

        Paruppu pradhaman recipe - Kerala Parippu payasam Kerala style parippu payasam - Paruppu pradhaman recipe for Onam sadya
        Cuisine: Kerala
        Category: Sweet
        Serves: Serves 4
        Prep time: 10 Minutes
        Cook time: 20 Minutes
        Total time: 30 Minutes

        1 cup - 250ml
        • Moong dal/ Pasi paruppu/Cherupayar - 1/4 cup
        • Water – 1 cup ( Use thin coconut milk instead of water)
        • Thin coconut milk – 3/4 cup
        • Thick coconut milk – 1/2 cup
        • Grated jaggery - 1/3 cup ( Use 1/2 cup for more sweetness)
        • Water - 1/3 cup  ( to melt jaggery)
        • Sliced coconut bits – 2 tbsp
        • Ghee or coconut oil – 1 tbsp
        • Cardamom powder + dry ginger powder – 1/2 tsp

        • Grind 1 cup of grated coconut adding 1/2 cup of water and take the thick coconut milk. Set aside. Again add 1/2 –3/4 cup of water and grind it smooth. Take the thin milk and keep aside.
        • In a pressure cooker base, add ghee or coconut oil and roast the coconut bits. Remove it. In the remaining ghee, roast the moong dal till it turns golden brown. Add water or thin coconut milk and pressure cook for 2 whistles in very low flame. I cooked in water and added thin coconut milk later. You can do as per your wish.
          Parippu pradhaman
        • After the steam is released, open the cooker and mash the dal well with a ladle or whisk. Melt jaggery in a wide bowl adding enough water and strain the syrup through a metal strainer. If your jaggery is pure, no need to filter it. 
          Parippu pradhaman
          Parippu pradhaman
        • Add the jaggery syrup to the cooked dal and mix well. Give a boil and add second coconut milk ( Thin coconut milk). Let it roll boil for few minutes. Once it starts to thicken, add the first coconut milk( thick coconut milk) and give only one boil in low flame. Do not boil for more time because it may curdle.
          Parippu pradhaman
          Parippu pradhaman
        • Switch off the flame and add the crushed cardamom+ dry ginger( sukku) powder. Mix well and lastly garnish with fried coconut bits or cashew nuts. Serve hot or warm. This payasam tends to thicken over time. So adjust the consistency by adding little milk as per your need.
          Parippu pradhaman
          Enjoy !

        • Adjust the quantity of jaggery as per your taste. As per the original recipe, Dal : jaggery is 1:2. But I added 1:1.5 ratio.
        • Add more thick coconut milk ( first extract) for richness.
        • Do not boil the payasam for long time after adding thick coconut milk.
        • Adding dry ginger powder gives a punch to the dish. So add it if you have in hand.
        • If the payasam is too thin, refrigerate it for a while to thicken. If its too thick, add some plain boiled milk to bring the consistency.
        Enjoy this creamy, Kerala style Parippu payasam at home during this Onam festival !
        Parippu pradhaman
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