Onam Parippu curry/Katti parippu

Ingredients

Moong dal/cherupayar parippu - 3/4 cup

Ghee - 1/2 tsp

Salt as required

Coconut oil - 2 tbsp

Curry leaves - 3 sprigs

To grind
Grated coconut - 1/4 cup
Cumin seeds/Jeerakam - 1/4 tsp
Turmeric powder - 1/4 tsp

Method

Heat ghee in a pan, roast moong dal. Now cook moong dal with water and salt. Mash the cooked dal a little. Set this aside.

Grind grated coconut, cumin seeds and turmeric powder to get a smooth paste. Now add the smooth paste to the cooked dal. When it reaches a medium thick consistency, pour coconut oil and curry leaves. Mix well. Don't make the curry too thick as dal thickens as it sits for sometime. 

Ari Unda/Roasted Kerala rice balls

Ingredients
Rosematta Rice - 2 cups

Grated jaggery - 1 cup

Grated coconut - 1 cup

Ghee - 3 tsp

Whole cardamom - 2 Nos.

For decoration
Roasted Cashewnuts (optional)

Note:-

• Care should be taken not to burn cardamom while roasting. If you are not confident enough, use cardamom powder after grinding the rosematta rice.
• Ghee and cashewnuts are optional. Most people prefer ari unda without these two ingredients.
• Color of Ari unda depends entirely on rice and jaggery you are using. 

Method
Dry roast rosematta rice. Roast till rice starts to splutter (At this stage, rice starts to give a crackling sound). Now add whole cardamom and continue roasting. Switch off the stove. Let it cool for sometime. Now grind this in a blender to make a powder of it. Set this aside.

Grind jaggery to make a fine powder. Add the grated coconut to this and give a final grind. Now add ghee and roasted cashewnuts if you are using it.

Now combine the ground rosematta powder, which is set aside with ground jaggery-grated coconut mixture, ghee and roasted cashewnuts.

Mix this thoroughly and form balls with your hands. 

Muthira Payasam/Horsegram payasam

HAPPY ONAM TO ALL MY FRIENDS AND FAMILY

Ingredients
Muthira/horse gram - 1 cup
Cooked Basmati Rice - 1 cup
Jaggery                    -  250 gm
Thick Coconut milk     - 1 cup
Thin Coconut milk       - 4 cups
Cardamom powder - 1/4 tsp
Ginger powder - 1/4 tsp

Method
Pick muthira for any dirt and stones. Dry roast the horsegram.

Pressure cook horsegram up to 6 whistles along with water. Release the pressure and open the cooker. Add cooked basmati rice to the pressure cooked horsegram and cook till it gives 2 whistles.

Prepare jaggery syrup by heating jaggery along with some water. Sarkkara paniyakkuka. Pass this through a strainer to remove any dirt.

Now to the jaggery syrup, add the cooked horsegram basmati rice mixture and ghee. Saute them well till the water starts to leave (varattuka). Add thin coconut milk. Allow it to boil. When it starts to thicken, add thick coconut milk and switch off the stove (don't boil this). Now add cardamom powder and ginger powder. Stir well.  

Pavakka Kichadi/Bittergourd in ground coconut mustard paste with yogurt gravy

Ingredients
Pavakka - 1 No.

Turmeric powder - 1/4 tsp

Salt

Mustard seeds - 1/2 tsp crushed

Yogurt - 3/4 to 1 cup

For grinding

Grated coconut - 1/2 cup
Cumin seeds - a pinch

For Tempering

Mustard seeds - 1/2 tsp

Onion, chopped - 1 small (Optional)

Green chillies, chopped - 4 Nos.

Ginger, chopped - 1 tsp

Curry leaves - 1 sprig

Oil

Salt

Method
Cut bittergourd into small pieces. Marinate bittergourd with turmeric powder and salt. Fry them.

Grind grated coconut and cumin seeds.

Crush the mustard seeds and add to it.

Heat oil in a pan, splutter mustard seeds. Add dry red chillies, onion, green chillies, ginger, and curry leaves. Saute them. when the color starts to become transparent, add the ground paste to it. When it starts to boil, add fried bittergourd. Switch off the stove. Add yogurt (whisked) and salt. Consistency should not be too thick or thin.

Note:- Onion is optional, but again the sweet taste of onion complements the bitterness in a good way.

Soya Chunks Kootu curry

lo and behold!

Nowadays I can't stop but think about how much this kootu curry resembles kudal curry aka botti curry in taste. If you don't know what a botti curry is - this is exactly what is served the night before the weddings in Catholic houses. This is a stolen recipe from Mommy and can be called Vegetarian botti curry.

If you are a person who gets occasional cravings for kudal curry, don't forget to try this. You will be amazed by the result.

Ingredients
Soya chunks - 1 cup

Boiled black chana/kadala - 1 cup

Raw banana/Pachakaya - 2 No. (medium sized)

Chena/Elephants yam - 1 1/4 cups

Coconut cuts/thengakothu - 2 tbsp

Pearl onions  - 1/4 cup

Garlic chopped - 1 tsp

Green chillies, chopped - 2 Nos.

Ginger chopped - 1 tsp

Salt

Oil

Coconut milk - 1/2 cup (optional)

To Grind
Grated coconut - 1 cup

Cinnamon - 2 small pieces

Cloves - 6 Nos.

Peppercorns - 8 Nos.

Cardamom - 3 Nos.

Fennel seeds - 1/2 tsp

Coriander powder - 1 tbsp

Kashmiri chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

For tempering
Mustard seeds - 1 tsp

Curry leaves

Dry red chillies - 3 Nos.

Method
Soak soya chunks for 1 hour. Cut soya chunk into two pieces. Keep this aside.

Soak black chana overnight and pressure cook till it is done. Keep this aside.

Heat 2 tsp oil in a pan, add grated coconut. Fry for sometime. As the coconut starts to turn color, add cloves, cinnamon, cardamom, peppercorns, and fennel seeds. Now fry till the grated coconut achieves a brown color. Now switch off the stove and add coriander powder, chilli powder, and turmeric powder. Keep this aside to cool. Now grind this to get a smooth paste. Keep this aside.

Cook soya chunks, raw banana, and yam together.  Once cooked, add cooked chana to this. Keep this aside.

Heat oil in a kadai, fry the coconut cuts. Now add pearl onions, garlic, green chillies, and ginger. Saute them well. Once sauteed, add the ground coconut paste and slightly saute in low heat.  Now add the cooked vegetables along with water if any. When the curry becomes thick, add coconut milk. Switch off the stove. Keep this aside.

Heat oil in a pan, splutter mustard seeds, then dried chillies, and curry leaves. Pour this over the curry.

Mathanga Pachadi/Pumpkin pachadi

Ingredients
Pumpkin - 1/4 kg
Mustard seeds - 1 tsp
Fenugreek seeds  - 1 pinch
Dry red chillies - 3 Nos.
Onion chopped - 1 tbsp
 Salt as required
Green chillies, slit - 6 Nos.
Ginger chopped - 1 tsp
Curry leaves - 1 sprig
Mustard crushed - 1 tsp
Yoghurt - 1 cup

Method
Pressure cook pumpkin pieces with salt till one whistle. Once pressure cooker is opened, keep some chunks of cooked pumpkin aside, and mash rest of the pumpkin with a spoon. Keep this aside.

Heat oil in a pan, crackle mustard seeds followed by fenugreek seeds, and dried red chillies. Saute them. Now add onion, green chillies, ginger, curry leaves and saute them. Once it is sauteed well, switch off the stove and transfer it to a bowl. Pour whisked yogurt over it. Now add crushed mustard and cooked pumpkin. Mix them well. Now add cooked pumpkin chunks, which was kept aside to it. Stir gently. Mathanga pachadi  is ready to be served.

Avial/Aviyal/Cochin Ke Aviyal/Kerala Style Mixed vegetables

Few years back, my husband had an utmost desire to live long as his weighing scale could not force itself to work.  So we were thinking about every other option that came our way. At last, we consulted a naturopath and started on a naturopathic regime. Now you see, if you are a binge eater, it is a real sacrifice you are making to keep your body running. They will put you on a drastic diet, which according to me is fair, given the person who is on it is 100% willing. Happy news is that it worked for my husband and some of our dear friends, and all of them reduced some pounds. Anyways, story altogether is different now and best left unspoken.

Avial ….nah….Cochin ke aviyal as my out-of-state friends say were served along with a kind of red jaw breaking rice. To make our life easier, I too joined this red rice and Avial lunch for a month. If you believe 21 days is a habit forming period, it is so true. I am a great advocate of the same since the love of Avial stayed with both of us. 

For avial you can use any assortment of veggies. Some people even use bitter gourd. The real success is when you know your vegetables are thoroughly cooked, but not mashed, the mild sourness, which is not overpowering (either use yogurt/sour mangoes/tomatoes for sourness) and the rich adornment of grated coconut, curry leaves, and a small pour of coconut oil towards the end in correct portions. Now see how it is cooked in my kitchen .........   

Ingredients
Elephant yam/Chena - 1 cup
Snakegourd/Padavalanga - 1/4 cup
Runner beans/Achinga - 1/4 cup
Carrot - 1 No.
Drumsticks/Muringakka - 2 Nos.
Cucumber/Vellarikka/kani vellari - 1 cup
Raw green plantain/Pachakaya/kaya - 1/2 of one (if very small use 1 No.)
Sour mango - Half of one (check for sourness before adding) (Alternatively you can add yogurt, tomatoes to  get sourness to the dish)
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Curry leaves - 1 stalk
Coconut oil - 3-4 tsp (to pour towards the end)

To Grind coarsely
Grated coconut - 1/2 of a coconut
Cumin seeds - 1/4 tsp (if you prefer taste of cumin, add more)
Green chillies - 2 Nos.


Method
Using a blender, grind coarsely grated coconut, cumin seeds, and green chillies.

Cut the vegetables in equal sizes.

Use 3 bowls to soak the cut veggies.

Firstly, soak the cut elephant yam in a bowl with some water. Secondly, in a separate bowl with water, soak drumsticks, runner beans, snake gourd, and carrots. Thirdly, place raw green plantain in water in a different bowl.

Heat oil in a kadai. Add drumsticks, runner beans, snake gourd, and carrots. On top of that add elephant yam. On top of that add kani vellari. Now add turmeric powder, chilli powder, and salt. Close the lid and when it starts to boil mix well. When elephant yam is  half cooked, dig a well in the curry, add raw green plaintain  and sour mango to it and close the lid. Open the lid to see if green plaintain  is cooked. When water is no more, add coarsely ground masala along with curry leaves. Mix gently without mashing the veggies. Now pour some coconut oil on top and heat for a minute. Switch off the stove.

Your pan Kerala Avial is ready to be served with rice.

Ulli Curry/Ulli theeyal/Varutharacha ulli curry/Pearl onion curry

Seasonal fruits ..... oh, yes, it is budget-friendly, sweet, and then starts the hunt for an array of recipes to make use of that final bit of fruit stuck in your bowl. 

What about seasonal curries? Do they make their way to your dining table only that particular season. Of course, it happens in my family and with nostalgia intertwined this curry is so delicious, will make you cry, drool, and often a reminder of Lent season.

As a Kochiite, I love a good portion of it. I always associate Ulli curry to this season as we make it only during Lent. 

I believe once your brain is wired to the first delicious authentic bite of anything you ever tasted, you always want to recreate that particular taste in your kitchen, and when it does not happen.....hmmm..... a sunken feeling. Happily this time with 2 Mom chefs around, my job was just to lick teeny weeny last bits of coconut gravy fencing the bowl. 

Do peeling onions make you cry? Why not do it once a year ..... for when your bowl of Ulli curry is born, you know it is worth the effort.

Now let's move on to palate watering Kunjulli curry.....  

Serves 15 people

Ingredients
Mustard seeds - 1 tsp
Dry Red chillies - 2 Nos.
Green chillies - 2 Nos.
Curry leaves
Shallots/pearl onions/Madras onions, peeled and sliced - 3 cups
Coconut oil
Salt to taste
Tamarind - lemon sized ball(to make 1/2 cup of tamarind water) 

To roast and grind
Grated coconut - 1 1/2 cups
Coriander powder - 3 tsp
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Cumin seeds - 1/2 tsp

Method

In a nonstick pan and low flame, dry roast grated coconut until brown (it should be exceedingly brown, but you should not burn it). Once it has achieved the brown color, which we are looking for, switch off the stove, add cumin seeds, coriander powder, chilli powder, and turmeric powder. Now fry for 1 minute (this is a very important step).

Grind them to make a paste without adding water. 

Soak tamarind in warm water. When tamarind is soft, squeeze well and collect the tamarind water. Keep this aside.

Heat oil in a pan, allow mustard seeds to crackle. Add dry red chillies, green chillies, curry leaves, and pearl onions. Saute them well (Onions should not be browned. Please have a look at the first picture, it tells you how onion should be cooked). Add tamarind water, which we have squeezed and kept aside. Add salt to this. Let it boil. Now add the ground paste and allow it to boil until the gravy thickens.  Once the gravy is thickened, switch off the stove, and serve hot with steaming rice.  

Notes   

• It tastes best the second day. So if you are planning to serve for your guests, cook ahead, and let the flavors blend. 
• You can add little bit of jaggery if you prefer. This gives a delicious undertone to ulli theeyal.
• If you are making Kunjulli curry for a small family, reduce ingredients by half. 
• This quantity of curry was for 15 people.

  

Beetroot Kichadi/Beetroot in yogurt gravy

Ingredients
Beetroot - 2
Yogurt - 2 cups
Onion - 1 medium
Green chillies - 3-4
Ginger - 1 inch piece
Curry leaves
Mustard seeds - 1 tsp
Dry red chillies - 2

Method
Grate beetroot and keep it aside. Heat oil in a pan, allow mustard seeds to crackle. Add dry red chillies. Now add ginger, green chillies, and curry leaves. Saute for 1 minute. Add chopped onions and saute them well. When it turns translucent, add beetroot and cook them well.

 Add yogurt to this along with some water. Allow heat to pass through the yogurt. Don't boil it. Switch off the stove.

Beetroot Kichadi is usually served as a Sadhya accompaniment.

Aval Vilayichathu/poha in jaggery syrup

Recipe source - Mrs. K. M. Mathew

Ingredients 

1. Aval/poha/pressed rice - 1/2 kg

2. Jaggery/Sarkarai - 1 1/2 kg

Water - 3 cups

3. Ghee for frying

4. Black sesame seeds - 1/2 cup

5. Roasted chana dal/pottukadala - 1 1/2 cups

Coconut pieces/thengakothu - 1/2 cup

6. Grated coconut - 1

7. Melted ghee - 1/4 cup

8. Cardamom powder - 1 tsp

Method
Melt the jaggery in water and strain. There should be 6 cups of this thin syrup.

In a hot kadai, add some ghee and fry black sesame seeds. Fry the roasted chana/pottukadala in 3 tsp of ghee without losing color. Fry the coconut pieces also in ghee.

Place uruli or kadai on fire. Pour the thin syrup into it and boil. When it bubbles, toss in the grated coconut, lower the flame and stir continuously till all the water is absorbed. Removed coconut mixture from fire before it becomes sticky. When it becomes slightly cool, toss the aval into the coconut mixture and stir well till it is thoroughly mixed. Then add the fried black sesame seeds, chana dal and the coconut pieces. Add 1/4 cup of ghee and the cardamom powder.

Mix thoroughly and allow it to cool. When it is absolutely cold, store it in a big, dry vessel. Keep it for a day before using. Sprinkle cardamom powder now to retain the flavor.

Pavakka theeyal/Pavakka varutharachathu (Bittergourd in roasted coconut gravy)

Ingredients
Pavakka/Bittergourd - 1 no
Pearl onions - 1/4 cup
Green chilly - 1 no
Tamarind - 1 small gooseberry sized or as required
Jaggery (optional) - as required
Salt
Oil

To Grind
Grated coconut - 1 cup
Garlic - 2 cloves
Pearl onions - 2
Curry leaves - 1 stalk
Cumin seeds - 1 pinch

Coriander pdr - 2-3 tsp
Chilli pdr - 1 tsp
Turmeric pdr - 1/4 tsp

For tempering
Mustard seeds - 1 tsp
Dry red chillies - 2-3
Curry leaves - 1 stalk

Directions
Cut bittergourd in thin rounds removing the seeds. Heat 2 tsp oil in a pan, add grated coconut, garlic, pearl onions, curry leaves, and cumin seeds. Roast them till they become brown in color (don't burn them). Add coriander pdr, chilli pdr, and turmeric pdr. Switch off the stove immediately and stir them continuously (so that it doesn't burn). When it is cold, grind them. Keep the ground mixture aside.

Heat oil in a kadai, saute bittergourd, pearl onions, and green chilly. When the color starts to change, add tamarind water and allow it to boil. When the bittergourd is half cooked, add ground mixture from above. When it starts to boil, lower the flame, and let it cook well. When the gravy thickens and bittergourd is cooked, add little jaggery if you like it (It counteracts the bitterness and sourness ),

Heat oil in a pan, crackle mustard seeds. Add dry red chillies and curry leaves. Pour this over the above prepared curry.

Note:-  If the bittergourd turns out too bitter, Sprinkle some salt above the bittergourd  and let it sit for 10 minutes. After 10 minutes, rub it well and remove the water. This is to take away some bitterness.

roasted coconut

Onam Mango Curry/Mango Achar

I am super excited as our friends are coming for Onasadhya. Vegetable shopping is done. Some cleaning to be done in and around the house. Tomorrow is going to be a busy day. Before busy-ness catches me, I want to relax a bit and enjoy a wee bit of time with Abbey. My girlie has gone to sleep early as her mom was very  busy and didn't give much needed attention, which she asked for.

This Manga curry can be prepared ahead and refrigerated.

Ingredients

• Mango - 2
• Kashmiri chilli powder - 6 tsp
• Asafoetida - 2 pinches
• Oil
• Salt as needed
• Mustard - 1 tsp
• Fenugreek powder - 2 pinches

Directions
Cut mangoes into small cubes. Now add salt, chilli powder, and asafoetida to the cut mangoes and mix well. At last, season with mustard seeds and fenugreek powder. Onam Mango curry can be made ahead and refrigerated.

K for Kurukku Kalan/Katti Kalan (yogurt in condensed form)

We never used to make kurukku kalan for onasadhya. Pineapple pulissery used to replace kalan at our home. Things have never been the same once I got addicted to kalan. I wanted it so badly for one Onam that my husband searched and found a shop which sold those opaque bottles. I was one happy girl to receive what I wished for. The happiness was short lived as I opened the kalan jar whew! it was spoiled.

I am quite happy to have learned it myself over the years and don't have to depend on store bought ones. This recipe is for all Kurukku kalan lovers out there. It is a little bit time consuming process, but definitely worth the wait. It is one curry that can be made ahead just like Inji puli.

Ingredients:
Yogurt - 1 litre
Grated coconut - 1/2 of a coconut
Plantain - 1
Yam - 15 gms
Turmeric powder - 1 tsp
Pepper powder - 1 1/2 tsp
Ghee - 1 tsp

To grind
Grated coconut - 1/2 of a coconut
Cumin powder - 1/2 tsp
Green chillies - 2

To season
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Curry leaves - 2 sprigs

Directions
Cook plantain and yam in little water along with turmeric powder and pepper powder. Once done, add ghee  and saute well. Now add yogurt to this and let it boil and then reduce it nicely till it thickens. When it thickens, add the ground ingredients (from to grind section) and cook for a minute. Add fenugreek powder at this stage.

For seasoning
Heat oil in a pan, add mustard seeds, dry red chillies, and curry leaves.  Pour this over the prepared Katti Kalan and enjoy. 

Kootu Curry/Plantain, yam, and chickpeas with roasted coconut

K for Kootu curry and Kurukku Kalan learned from Vinayaka caterers and introduced to me by them. Those who are born or visited Kochi for weddings may be knowing them because they feed umpteen number of rumbling tummies every year. I'm one lucky fella to have eaten a good number of times with them and ever since fallen in love with Kootu curry and Kurukku Kalan. Their kootu curry, kurukku kalan, and payasams are to die for. I am quite happy today as I strode and succeeded in cooking my "2 Ks." Did I tell you one more thing, I believe out of excitement I almost forgot to put turmeric powder hence the grated coconut looks lifeless in all pictures. Hope you don't mind ......

Ingredients:-

• Plantain - 1
• Yam - 1 cup
• Black chickpeas/kala chana/Kadala - 1/2 cup
• Turmeric powder - 1 tsp
• Jaggery - 1/4 cup or less

To Grind coarsely:

• Cumin powder - 1/2 tsp
• Pepper powder - 2 tsp
• Grated coconut - 1 cup
• Turmeric powder - 1 tsp

To roast till light brown:

• Grated coconut - 1 cup
• Curry leaves - 2 sprigs
• Oil

Directions:
Soak black chana/kadala overnight. Pressure cook kadala till it is done with little salt and a pinch of turmeric. Keep cooked kadala aside. Pressure cook yam and plantain till one whistle. Now pour the cooked kadala on top of the cooked yam and plantain. Now add coarsely ground items to this (check to grind section), jaggery and cook for sometime or till water is absorbed. Now season it with above roasted ingredients from (to roast section). Adjust salt according to your taste levels.

Olan/Ashgourd and pumpkin in coconut milk

I am not an Ashgourd lover. Haven't cooked with ashgourd for years, simply put this way, we don't buy it.  Recently my Mom handed me this recipe. When I found it was such an effortless curry to make as well as delicious have been making it since without fail. It has a subtle sweet texture of its own and goes so well with masala laden curries. Oh! coconut cream in tins make it really easy. Thanks to Eastern coconut cream. Previously I have used many coconut milk tins without success.

Ingredients
Ashgourd - 1/2 kg
Pumpkin - 1/4 kg
Green chillies slit - 4-5
Coconut milk - 1/2 of a coconut (I used Eastern Coconut Cream tin 200 mL)
Coconut oil - 1 tsp
Curry leaves - 1 sprig

Cut ashgourd and pumpkin into cubes. Cook ashgourd, pumpkin, and green chillies along with water till it is done. Pour coconut cream or coconut milk according to your consistency. Once the coconut cream/milk gets heat up, immediately switch off the stove. Pour some coconut oil and curry leaves on top of the curry.

Mathanga Erissery/Pumpkin and red cow peas in roasted coconut

There is nothing to beat the smell of roasting coconut wafting through air in the kitchen. It reminds me of the Mom's busy Onam kitchen where she used to put an elaborate meal for all of us single-handedly with such ease. Hats off Mom. She used to make us fantastic meals all throughout the year without any complaints. I have never heard her whining about the hard work she puts in. Of course, Mom's food always turned out to be a huge hit among friends and family.

I have learned from her if you cook someone something with love and ease, it stands out in the crowd.

Ingredients
Pumpkin - 2 cups
Vanpayar/red cow peas - 1/2 cup
Turmeric powder - 1/2 tsp
Kashmiri red chilli powder - 1/2 tsp
Salt as required

For roasting
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Shallots - 2
Curry leaves - 1 sprig
Grated coconut - 1/2 cup

For Grinding
Grated coconut - 1/2 cup
Green chillies - 2
Cumin seeds - 1/2 tsp

Directions
Soak vanpayar overnight. Cook vanpayar in a pressure cooker till it is half done. Now add pumpkin to the above and cook till one whistle. Open the pressure cooker, add the ground items given in the (for grinding) section. Cook for five minutes or till it thickens or water reduces completely. Now add the roasted materials from (for roasting) section. Brown coloured erissery is ready which you won't be able to resist. Enjoy it with piping hot Kerala rice (kuthari/rose matta) and naranga curry.

Naranga Curry/Vadakapuli Achar

Onam is such a grand affair for all Malayalis out there. Sadhya is so colourful with all its gorgeous hues and shades like yellow (pineapple pachadi), brown (puli inji), white (kani vellari kichadi) to name a few.

Naranga curry is so colourful from outside, but when you chew into the morsels you get to know the bitterness. Life can be sometimes the same, sunny from outside, bitter from inside. When bitterness strikes you hard ..... What you do?  You run away from life?..... Try pairing bitterness with sweetness and see for yourself. It gives life a whole new meaning.

The sweetness from the head kicking Payasam can be tackled with a finger licking naranga curry. Try this .....you will love it.

Ain't life worth living with all its bitterness?

Ingredients:-
1. Oil

2. Mustard seeds - 1 tsp
Dry red chillies - 4 nos
Curry leaves - 4 sprigs

3. Naranga/Vadakapuli - 2

4. Green chillies - 6 nos
Ginger - 4 tsp
Chilli powder - 8 tsp
Turmeric powder - 1 tsp
Salt as required

5) Tamarind - 2 lemon sized balls
Asafoetida - 1/2 tsp
Fenugreek powder - 1/2 tsp
Gingelly oil/sesame oil/nallenna - 2 tsp

Heat oil in a thick bottomed pan, allow mustard seeds to crackle. Add dry red chillies and curry leaves. Add Naranga, green chillies, ginger, chilli powder, turmeric powder, and salt. Saute well. When it is sauteed well, pour in the tamarind water and allow it to boil. Add water if required. When it is done, switch off the stove. Add fenugreek powder and sesame oil and mix well. Transfer it to a pickle jar. You can serve it as it is or can be refrigerated for later use.

Madhura Curry/Pineapple pachadi/Sweet curry (Pineapple/ethappazham/grapes in ground coconut base)

As I said in the above posts Onam Sadhya (lunch) can be sweet, tangy, spicy, bitter .... Pineapple pachadi is for people with a sweet tooth, but it is sad that it is served as a thodu curry means you get to eat very little or you have to ask for more. If you are not with a sweet tooth, naranga curry with all its bitterness will come for the rescue. Now if you feel like having a little tanginess in your mouth, puli inji is there to balance it. In short Onam Sadhya is such a balance of flavours from sweet ....... bitterness, once a year you get to dance your tongue with all flavours oozing out.

Ingredients:-
Ripe plantains/Kerala banana/ethappazham - 200 gm
Pineapple -200 gm
Black grapes - 100 gm
Turmeric powder - 2 tsp
Chilli powder - 2 tsp
Salt
Sugar - 100 gm

For seasoning:
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprigs
Dry red chillies - 6 nos
Oil

To Grind:
Grated coconut - 1/2 of a coconut

Directions:-
Chop ethappazham and pineapple into fine pieces. Cook them in some water along with turmeric powder, chilli powder, and salt. When the water disappears, add sugar and mix well. Add ground coconut (grind coconut very well). Soak black grapes in warm water. Remove grapes from water and let the paper towel absorb all the water contents. Add this to the above curry.

Now season it with the above ingredients from (For seasoning). Pour this to the above madhura curry.