Vishu Recipe -Mezhukkuvaratti (Dry Mixed Vegetables Curry)

Ingredients

To pressure cook

¼ kg suran

¼ kg beans

3 raw bananas

100 gms green peas

1 tsp. turmeric powder

Salt to taste

For seasoning

4 tbsp. coconut oil

Making

Peel, cut and wash the vegetables. Shell and clean green peas. Pressure cook the vegetables together with turmeric powder and salt. Set aside .Heat oil and add the cooked vegetables. Cook on a slow fire till the vegetables are dry .serve hot.

Vishu Recipe - Vazhakkai Poduthuval (Dry Raw Banana Curry)

Ingredients

To pressure cook

8 raw bananas

½ tsp. turmeric powder

Salt to taste

For Garnishing

½ coconuts (grated)

6 green chilies

For Seasoning

1 tsp. mustard seeds

2 tsp. black gram dal

2 red chilies (broken)

4 tbsp. oil

Making

Peel and cut raw bananas into small pieces. Pressure cook along with turmeric powder and salt and set aside. Heat oil. Add mustard seeds, black grams dal and red chillies.when brown add the cooked vegetables. Cook the vegetables on a low fire till dry. Run the grated coconut and green chilies in a mixie for a minute and add to the vegetables. Serve hot

Ø You can substitute vazhakkai (raw bananas) with ¾ kg chenai(suran)

Vishu Recipe -Beans Poduthuval (Dry beans Curry)

Ingredients

To pressure cook

½ kg beans

½ tsp. turmeric powder

Salt to taste

For Garnishing

¼ coconuts (grated)

4 green chilies

For seasoning

1 tsp. mustard seeds

1tsp black gram dal

2 red chilies (broken)

2 tbsp. oil

Making

Wash and chop the beans into very fine pieces. Add turmeric powder and salt, then pressure cook. Set aside. Heat the oil and add mustard seeds, black gram dal and red chillies.when brown, add the cooked vegetables. Cook on a low fire till the vegetables become dry. Run the grated coconut and green chilies in the mixie for a minute and add to the vegetables. Serve hot.

• You can substitute beans with cluster or string beans.
• You can also add 100 gms shelled green peas along with the beans while cooking.

Vishu 2010- Vishu Kanji/Vishu Katta Kerala Traditional style

Here i am sharing the recipe of our traditional Vishu kanji …Some people call it as Vishu kanji and some parts of Kerala as Vishu katta…Malayalee can’t celebrate vishu without vishu kanji and vishu kani…In the day of vishu after seeing the vishu kani early in the morning we used to have vishu katta as breakfast ….So Enjoy a great vishu

Ingredients

Raw Rice -2 1/2cup( unakkalari,the rice which we used to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)

Grated Coconut-4

Salt-to taste

cumin seeds-1/2tsp

Cooking Time-1/2hour

Method

Take a blender and grind the grated coconut along with water …. Extract coconut milk(thick onnam palu) and filter it (3 cup).

Take the cumin seeds in hand and just rub the seeds with the fingers and add this to the coconut milk d keep it aside …Now add some more water and grind again and extract thin coconut milk(6 1/2cup).

Wash the rice properly and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its best) ….Then add the 2nd coconut milk and bring it to boil.Stir occasionally for not to curdling the milk .

When it began to boil, pour the rice into it,close the vessel with a lid and cook well.

When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds.

..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk began to crackle .By this time the oil is begin to come out from vishu katta So when its done take it from the kadai or uruli and pour into steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even...When cool cut into pieces..Serve with jaggery syrup(sharkara paani)

Rasam Recipe for Vishu

Method of preparation

tuar dal - 1/4 cup

masoor dal - 1/4 cup

tomatoes - 1 16 oz.can or 4 large tomatoes

tamarind extract - 1/2 teaspoon

black pepper powder - 1/2 teaspoon

saunf (perum jeerakam/fennel seed)- 1/2 teaspoon (optional)

whole red pepper (dry red chilli) - 2 or 3

chilli powder - 1/2 teaspoon

turmeric powder - 1/2 teaspoon

hing powder - 1/2 teaspoon

methi seeds - 1/2 teaspoon

garlic cloves - 3

cumin seeds - 1 teaspoon

mustard seeds - 1/2 teaspoon

coriander and curry leaves - a bunch

salt to taste

Cook the dal well with sufficient water. Add the tomatoes,salt,

chilli powder, turmeric powder and tamarind extract. Crush the

cumin and garlic and add to the rasam with the black pepper.

Simmer for a few minutes and add the hing powder. Heat a little

oil in a fry pan and pop the mustard seeds. Add the methi seeds

saunf and curry leaves after removing the heat source and add to the

rasam. Garnish with coriander leaves.

Kerala Sambar Recipe – Vishu Special

Direction for preparation

tuar dal or yellow split peas - half cup

onions - 2 - medium

okra - 10 or 12 (fresh or frozen) (optional)

tomatoes - 3 large (or one can) - quartered

tamarind extract (available in Indian stores) - 1 tablespoon

coriander powder - 2 tablespoon

chilli powder - 1 tablespoon

turmeric powder - 1 teaspoon

methi powder - 1/2 teaspoon

hing powder - 1/2 teaspoon

mustard seeds - 1/4 teaspoon

methi seeds - 1/4 teaspoon

veg. oil - 1 tablespoon

salt to taste

coriander leaves, chopped - 4 Tablespoons

curry leaves - a few (optional)

Cook the dal with chopped onions,turmeric powder, chilli powder

and sufficient water. Cut the okra in two inch pieces and saute

them in a frying pan with one teaspoon oil till dry and slightly

browned.

Mash the cooked dal with a wooden spoon and add the salt,

coriander powder, methi powder,hing and the tamarind extract.

Simmer for a few minutes and add the tomatoes and okra and

half of the coriander leaves.

When the vegetables are cooked ,heat oil in a fry pan with

a splatter screen or a lid and pop the mustard seeds. Remove

pan from the fire, add the curry leaves and methi seeds. Add

this seasoning to the sambar and garnish with the rest of

the coriander leaves.

Hint. Other vegetables that can be added to sambar are potatoes

(which do not freeze well) ,shallots, pearl onions (available

frozen), cucumber, indian or oriental eggplant (baingan),

beans, carrots, lima beans drumsticks or squash.