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Items on Sadhya Menu

Parippu Curry

Sambhar

Rasam

Pulissery

Olan

Pineapple Pulissery

(Pineapple Buttermilk

Curry)

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Parippu Curry

Ingredients

Moong Dal (Split yellow lentils) - 1 cup

Turmeric Powder - 1/4 tsp

Garlic - 1 clove

Salt - to taste

To grind

Grated Coconut - 1/4 cup (you can add more if you prefer)

Cumin Seeds - 1 tsp

Green Chillies - 2 or 3

For Seasoning

Coconut oil - 1 tblsp

Mustard Seeds - 1/4 tsp

Shallots - 3 (sliced)

Dried Red Chilly - 1

Curry Leaves - 1 spring

Method

Take a pressure cooker or a heavy bottomed pan and

dry roast the dal till you get a nice aroma.

Add 3-4 cups of water, garlic clove, salt and turmeric powder

to the dal. Pressure cook or cook on open pot till the dal is soft

and mashy.

In the meanwhile, grind together the grated coconut,

cumin seeds and green chillies with required water.

Once the dal is cooked, add this ground paste and cook

for another 5 minutes. (Some people like to mash up the dal

at this stage. Its really upto you.)

While the dal is simmering, heat a small pan in another stove.

Add oil and pop the mustard seeds. Add the sliced shallots

and fry till golden brown. Add the curry leaves and dry red

chilly and switch off.

Add this tempering on the dal and switch off.

Serving Suggestions

Serve this parippu curry with steamed rice, a drizzle

of homemade ghee on top and some papadam. This is

comfort food for most Keralites.

Ofcourse you can also have this dal with roti.

Serves : 4

Bachelor Tips

All bachelors or forced bachelors who do not have a mixie

or blender can also enjoy this dish. You can add coconut

powder, cumin powder and white chilly powder (or chopped

green chillies) to the dal instead of making a paste.

Lunch Ideas

Rice with Paruppu Curry and Papad

Sambhar

Ingredients

Pigeon Peas (Toor dal) - 3/4 cup (You can also use masoor dal or green

gram dal or a combination of dals)

Vegetables (any choice of a single/mixed vegetables) - 1 cup (The

choice of vegetables can include brinjal, potato, radish, drumstick,

spinach, shallot onions, tomato, raw mango, carrot, zucchini,

yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)

Shallot Onions - 8- 10 (or 1 onion chopped)

Green Chilly - 1 or 2

Tomatoes - 1

Tamarind Juice - 1 1/2 tblsp

Sambhar powder (store bought or home made) - 1 tblsp (you can

increase to your taste)

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Fenugreek seeds - 5-7 seeds

Dry red Chillies - 2

Curry leaves - 2 strands

Cilantro - for garnish

Method

Boil the toor dal with the tomato, 2.5 cups of water

and optionally 2 cloves of garlic. You can cook it

using the pressure cooke for 3 whistles.

Alternatively cook it in a normal vessel till it is a bit

overcooked and is almost mashed up.

After the pressure is released, mash the dal using

the back of a spoon or with hand.

Heat oil in a deep vessel and splutter the mustard

seeds, cumin seeds, fenugreek seeds, dry red

chillies, curry leaves and asafoetida.

Saute the onions and green chillies.

Add the veggies to this and cook it till the veggies

are soft with enough water.(Alternatively you can

cook the vegetables using a microwave and add it.

You can also cook the vaggies along with the dal in

the cooker itself. If you have a double decker

pressure cooker container, you can cook the dal in

one and the veggies in the other.)

After the veggies are cooked, add the tamarind

juice, salt, sambhar powder and the mashed dal.

Add enough water and bring it to a boil. Reduce

the flame and simmer for 20 minutes for the

flavours to blend. A nice aroma of sambhar will be

filled throughout the house.

Garnish with finely chopped cilantro and switch off.

Serving Suggestion

Hot sambar is best to be served with hot rice, idlis

or dosa varieties.

You can add a tsp of ghee on the sambhar while

serving to enhance the flavour.

Tips

You can add little coconut milk/grated coconut

while cooking the sambhar for a nice taste.

You can also make masoor dal sambhar, green

gram (pasi paruppu) sambhar too.

You can also skip the tamarind and add 2-3

additional tomatoes to make sambhar. Usually this

is done for making idli sambhar.

Some people like to add a spoonful of sugar or

jaggery to the sambhar.

When you make the sambhar with home made

spice mix (sambhar powder), it is called arachu

vitta sambhar.

Rasam

Ingredients Tamrind - lime sized Tomato - 1 (finely chopped or crushed) Garlic - 3-4 cloves (crushed) Green Chilly - 1 Turmeric powder - 1/4 tsp Water - 3 cups

Salt - to taste Oil - 2 tblsp Mustard seeds - 1/2 tsp Curry leaves - 7 leaves Asafoetida powder - 1/2 tsp Coriander leaves (cilantro) handful (chopped)

Rasam Powder ingredients Black Peppercorns - 3 tsp Cumin seeds - 2 tsp Corriander Seeds - 1/2 tsp Toor Dal - 2 tsp Red Chilly - 2

Method

1. Dry roast and grind everything under

rasam powder ingredients very coarsely.

This is the Rasam powder.

2. Soak the tamarind in warm water for 5

minutes to get tamarind juice.

3. Heat little oil in a pan, add the garlic,

green chilly and tomatoes. Let the tomatoes

cook for while, until they become soft and

juicy.

4. Now add tamarind juice, turmeric, salt,

cilantro and water.

5. Bring it to a boil then reduce the flame.

6. Add the rasam powder and asafoetida.

Let it simmer for about 5 minutes. Do not let

it boil.

7. In the meanwhile, heat oil in pan,

add mustard seeds and curry leaves.

8. Once it splutters add it to the rasam.

Garnish with some fresh chopped cilantro.

Tasty rasam is ready to serve. Plain rice

with rasam and paapad is an excellent

combination.

Pulissery

Ingredients

Buttermilk - 2 cups

Turmeric Powder - a pinch

Vegetable (Raw Mango, Raw banana,

Pineapple, Papaya, Ash gourd, Pumpkin,

Okra) - 1 cup (chopped) - optional

Pepper Powder - 1/4 tsp

Salt - as needed

To Grind

Coconut - 3/4 cup

Garlic - 3-4

Cumin seeds - 1/2 tsp

Green Chillies - 1 or 2

For Tempering

Mustard seeds - 1/4 tsp

Shallot onions - 4-5 (chopped)

Dry red chillies - 1 or 2

Fenugreek seeds - 1/8 tsp

Curry Leaves - 1 strand

Oil - 3 tbsp

Grind together all the ingredients under 'to grind' to a coarse paste.

Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and

curry leaves.

Add the chopped shallots and fry till it turns dark brown and crispy.

Add the chopped vegetables with turmeric powder, salt, pepper powder and little water

and let it cook for 5 minutes till the veggies are cooked. (If you do not want any

vegetables, skip this step.)

Add the ground paste and saute for 2 minutes.

Finally add the buttermilk and required salt.

Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let

it come to a boil.

Olan

Ingredients 1/4 kg Red pumpkin sliced 2-3 Green chilly 1 cup Thick coconut

milk 3-4 Long green chowli 3 tbsp Red chowli (soaked in water

overnight) Salt 2 tsp Coconut oil

Method

1. Cook the sliced pumpkin, green chowly, green chilly with salt.

2. Pressure cook the red chowli with little salt in cooker for one whistle.

3. When the pumpkin is cooked, add the red chowli in it and mix well. Boil for a

minute.

4. Add the coconut milk, coconut oil and remove from gas. After adding coconut

milk do not boil.

5. It is an accompaniment for sambar typically made during sadya (feast).

Pineapple Pulissery

Ingredients

Pineapple - 1 cup (chopped)

Turmeric powder - 1/4 tsp

Salt - as needed

Yogurt (Curd) - 1 cup

For Grinding

Grated coconut - 1/3 cup

Green chillies - 2-3

Cumin seeds - 1 tsp

For Seasoning

Coconut oil - 1 tbsp

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Dry Red chillies - 2

Curry leaves - few

Preparation

Cut the upper crown and

lower stem of the pineapple.

Using a sharp knife, cut the

skin of the pineapple to

remove the eyes.

Cut into long strips and

discard the thick core. Chop

it into small chunks.

Grind the coconut, green

chillies and cumin seeds with

some water to a smooth

paste.

Beat the curd and keep it

ready.

Method

Cook the pineapple pieces

with about 1/4 cup water,

turmeric powder and salt.

After about 5-7 minutes

when the pieces are soft,

add the ground coconut

paste.

Reduce the flame to low and

cook for 2-3 minutes.

Switch off and add the

beaten curd.

In another small pan, add

the coconut oil. When it is

hot, pop the mustard seeds.

Add the fenugreek seeds,

dry red chillies and curry

leaves to the hot oil.

Switch off and add this

aromatic seasoning to the

pineapple pulissery.