KURUKKU KALLAN/RAW PLANTAIN IN THICKYOGHURT GRAVY(TRADITIONAL ONAM DISH)

Plantain (paccha kaya) - 1 cup
Turmeric Powder - ½ tsp.
Pepper Powder - 1 tsp.
Yoghurt - ½ cup
Fenugreek Powder - ½ tsp.
Coconut oil - 2tsp
Salt - to taste

To Grinding:

Grated Coconut - 1 cup
Green chilly - 2 no s
Cumin seeds - 1 tsp.

For Seasoning:

Ghee/Oil - 2 tsp.
Mustard Seeds - ½ tsp.
Red chilly - 3 no s
Curry Leaves - few


How to Prepare:



1. In a Pan, cook the raw plantains small sliced, with turmeric powder, pepper powder, and salt by adding little water, when the water is reduced, and plantains half cooked, add 2tsp of ghee or oil.
2. Grind the coconut green chilly and cumin seeds and add this paste to the plantains cooked and keep it in a low flame for 5 mins.
3. At this stage add the thicken yoghurt, and boil until the bubbles came out and the gravy gets thick no need to boil more switch off the flame.
4. In a tadka pan ,put oil or ghee ,add the mustard seeds when it splutter and red chilly and curry leaves add this to the cooked texture on top and sprinkle the fenugreek powder on top of kalan.
5. Serve it hot.

"BEANS/CARROT SPROUT WITH GRINDED MIXTURE OF COCONUT"/"BEANS CARROT THORAN".

1. Beans(thin sliced) -2 cup
2. Carrot(thin sliced) -2 cup
3. Green chilly(half slit) -3 to 4 no s
4. Garlic(medium sliced) -6pods
5. Grated Coconut -1/2 cup
6. Turmeric powder -1/2tsp
7. Chilly Powder -1tsp
8. Pepper Powder -1 tsp
9. Garam masala -1tsp
10. Curry Leaves -1 spring
11. Red chilly -3 no s
12. Salt - to taste
13. Water -
14. Refined Oil -2 tabs
15. Jeera powder -1/2tsp
16. Mustard seed - 1/2tsp


How to prepare:


1. In a Blender or mixer grinder grind put grated coconut ,1/2tsp of turmeric powder ,1/2tsp of red chilly powder , ½ tsp of jeera powder,2 no s of slited green chilly ,together a just whip or grind it once and keep it aside.

2. In a Pan ,Add refined oil ,when it gets hot add 1tsp of mustard seeds ,when it gets splutter add red chilly and curry leaves saute it well ,add the rest of green chilly ,garlic slices saute it well ,then chopped onions and saute well together until it becomes tender n soft ,then add thinsliced carrot and saute well together,then add chopped beans and mix along ,1/2tsp of chilly powder ,and mix together with little bit of salt.

3. Then add little water to it and close with a lid for few minutes at low flame ,so that to get boil the vegetables together and should have to drain the water inside.about 5 to 6 minutes open the lid mix along the vegetables and make sure thaa t the water is completely gone and the vegetable get boiled then , add the grinded mixture which had already prepared into this and mix along and let it be for another 2 to 3 minutes at a very low flame and put little bit pepper powder on the top of sprout and turn off the fire.

4. Garnish it with curry leaves and serve it.

URULAKIZHANGU MIZHUKKUPERATTI / POTATO OIL FRY.

Potato (long cut piece) - 4 no s

Red chilly (broken) - 3 no s

Red chilly powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Garam Masala - 1 tsp

Mustard seed - 1 tsp

Pepper powder - 1/2 tsp

Salt - to taste

How to Prepare:

Peel the Potatoes first and clean it and cut into medium pieces.

For marinating, add little bit of salt into the potato pieces, then red chilly powder, turmeric powder, pepper powder,

and garam masala and mix it well and keep it aside for 10 minutes.

In a pan ,add 2 tsp of any refined oil /coconut oil ,when it gets hot ,add mustard seeds ,when it splutters ,put the

Broken red chilly and few curry leaves and sauté it well, then put the marinated potato slices into the pan and mix well together

In a low flame for about 10 to 12 minutes for frying it well.

When it gets tender and soft turn off the fire and serves it in a dish.

Garnish it with coriander leaves and red chilly.