Pakoda Kadi

Ingredients for pakoda

½ cup Gram dhal powder
2 onions (thin sliced)
¼ tsp red chillie powder
Salt to taste
Oil for deep fry

Method for pakoda

In a bowl add gram dahl powder, red chillie powder, onions and salt.
Mix well sprinkle little water and make a dough.
Heat oil in pan for deep fry.
Cook the pakodas ¾ only and set aside. (don't fry them very crisp)

Ingredients for kadi

1 cup slightly sour curd
½ tsp chillie Powder      
¼ tsp turmeric powder
¼ tsp fennel seeds
2 tbsp gram dhal powder
2 tsp oil
Few curry leaves
1 Red chillie
Salt to taste

Method

Heat oil in a pan, add fennel, turmeric powder and chillie powder.
Mix gram dahl powder, salt with 1 cup water add to the above.
Boil this for 5 minutes.
Add curd and fried pakodas mix well.
Cook until it's frothy and switch off the gas.

Heat oil in a pan, add fennel, red chillie and curry leaves.
Add this to the above kadi.
Pakoda kadi is ready to serve.
Goes well with hot Rice.

Rasakalan

It is a traditional Kerala dish.

This is another variation of  mor kuzhambu

Ingredients

1 Cup slight sour curd
1 cup chopped ash gourd
2 green chillies
2 red chillies
2 tbsp toor dhal
2 tbsp coconut
1 tsp oil
¼ mustard
¼ Fenugreek
¼ tsp turmeric powder
Few curry leaves
Salt to taste

Method

Heat oil in a pan, add toor dhal, red chillie, green chillie and roast them well.
Add coconut to the above grind to a smooth paste and set aside.

In a pan add half cup water, in that add ash gourd and turmeric powder.
Half cook them and add salt cook well.
Add the above coconut paste, mix well cook for 2 minutes.
Add curd , mix well and cook until its frothy, don't boil.
Season with mustard, fenugrek and curry leaves.
Rasakalan is ready, serve hot with rice.

    

Mambaya Morkuyambu

Ingredients

1 or 2 ripe mangoes cut in to pieces

1 cup curd

½ cup grated coconut

3 Red chillies

½ tsp jeera

3 Red chillies

¼ tsp fenugreek

½ tsp turmeric powder

2 tsp coconut oil

Few curry leaves

Jaggery a small piece (optional)

Salt to taste

Method

Whisk the curd and set aside.

In a pan add mango pieces, turmeric powder, jaggery, salt and

half cup of water. Cook on medium flame till mangoes become soft.

Heat 1 tsp oil in a pan add jeera,

2 red chillies,  fenugreek and roast evenly.

Add coconut to the above, grind to a smooth paste.

Add this coconut paste to the above cooked mangoes.

Cook for 3 to 4 minutes in low flame.

Now add the whisked curd and mix gently.

Cook in low flame switch off the gas when it is frothy. (It should not boil)

Season it with mustard, fenugreek, red chilli & curry leaves.

Goes well with potato fry.

More Kuzhambu

Ingredients

1 cup Sour curd / thick butter milk

3 or 4 tbsp grated coconut

100 gms chopped ladies finger

3 green chillies

1 red chilli

¼  tsp mustard

¼  tsp rice flour

Very little fenugreek

Few curry leaves

4 tsp oil

Salt to taste

Method

Sauté ladies finger in oil until well cooked and then add little salt set aside.

Grind coconut, rice flour and green chillies with little water to fine paste.

Add turmeric powder, salt to the coconut paste with little water and cook for 5 minutes.

Now add curd and fried ladies finger mix well.

Cook in low flame switch off the gas when it is frothy. (It should not boil)

Season it with mustard, fenugreek, red chilli & curry leaves.

Goes well with hot rice.

Potato curry or paruppu usili along with pappad will be the perfect combination for this.

Other vegetables used for more kuzhambu - white pumpkin / colocasia (seppan kizhangu) / chow chow.