PAZHAM PULISSERY - A SWEET, SOUR & SPICY CURRY WITH PLANTAIN

Ingredients :

Ripe Plantain (Nenthrappazham / ethappazham) : 2
Green Chilly : 4
Turmeric Powder : 1/2 tsp
Chilli Powder : 1 tsp
Grated Coconut : 1/2 Cup
Yogurt : 1 Cup
Cumin Seeds / Jeera :3/4 tsp
Curry leaves : 2 Spring
Fenugreek Seeds : 1/2 tsp
Mustard : 1/2 tsp
Dried Red Chilly : 2
Jaggery : 1 inch piece (Optional)
Salt
Oil




Method :

1. Grind together coconut and jeera. Make a fine paste and keep aside.

2. Blend yogurt along with 1/2 cup water and salt. Keep aside.

3. Cook the plantain pieces with Turmeric powder, Green chilli, Chilli Powder and salt along with half Cup water in a mud pot.

4. Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes.

5. Reduce flame to low and add beaten curd. Heat it for a few minutes and remove from stove. Be careful not to boil the curry after adding curd.

6. Heat oil in a pan and splutter mustard seeds. Now add Fenugreek seeds, dry red chillies and curry leaves.

7. Pour the seasoning over the curry and mix gently.

8. Serve hot with hot rice, pickle and pappad.

ALL CHUTNEYS FOR DOSA & IDDLI

CHUVANNULLI CHATNEY / SHALLOTS CHUTNEY

Ingredients :

Shallots : 10
Tamarind extract : 3tsp
Chilli Powder : 1tsp
Salt
Coconut oil

Method :

Shallow fry the cleaned shallots in medium heat. When it cools, Make a smooth paste of all ingredients using a mixer. Add 1tsp of coconut oil before serving and mix well.

THENGA, PACHAMULAKU CHUTNEY / COCONUT, GREEN CHILLY CHUTNEY

Ingredients :

Grated Coconut : 1/2Cup
Green Chilly : 2
Salt
Mustard : 1/2tsp
Curry leaves : 1Spring
Coconut Oil : 1tsp

Method :

Make a smooth paste of grated coconut, green chilli and salt. In a thadka pan, add mustard and when it splutters add curry leaves. Mix this whith the chutney.

THENGA, VATTAL MULAKU CHUTNEY / COCONUT, RED CHILLI CHUTNEY

Ingredients :

Grated Coconut : 1/2Cup
Shallots : 5
Dried Red chilli : 3
Tamarind Extract : 3tsp
Salt
Coconut oil : 2tsp
Mustard : 1/2tsp
Curry leaves :1spring

Method :

Heat oil in a thadka pan. Add the Red cilli and fry both sides in medium heat. When it is done remove it from the pan and add mutard and curry leaves in the same pan for thadka. Make a smooth paste of grated coconut, fried red chilli, shallots, tamarind extract and salt. Add thadka to this and chutney is ready to serve!!

NELLIKKA CHUTNEY / GOOSEBERRY CHUTNEY

Ingredients :

Gooseberry : 2
Green chilli : 2
Shallots : 3
Grated coconut : 1/2cup
Salt

Method :

remove the seeds from the gooseberries. grind it with other ingredients and chutney is ready.