Onassadya- Onam Feast

Chitra

I want to express my sincere thanks to Krishnan and Padmaja Marar (Kanimangalam, Thrissur) for their valuable suggestions in several of the recipes including SarkkaruppEri and to Krishnan's brother Mr. Raghava Marar ( Pattambi) for the authentic style of serving on a plantain leaf. I want to express my sincere gratitude to the following regular contributors of Forum Hub: Hemantji, Seetha, Mini, SR, Ramya, Punnahai, SDeepak, Sush, CI, Meena, Ambika, and Lakshmi for their encouragement, valuable comments and corrections in my venture. I want to mention Mini�s name again for her assistance in setting up this webpage and helping me post my collection of Onam Recipes on this site.

Wish You ALL A Very Happy Onam

&

A Sumptuous Dinner

naarangnga Curry (Lemon Pickle curry):

Traditionally this is made with VaTukappuLi Naarangnga which is bigger than the usual Lemon and has a thicker skin with a strong bitter taste to it. If this is not available you can use the ordinary Lemon.

Ingredients:

Lemon: 1 vaTukappuLi naarangnga or 3 Lemons

Green chili peppers (sliced thin) 2

Red chili powder 4 to 6 teaspoon

Turmeric a pinch

Asafetida powder � teaspoon

Roasted Fenugreek powder � teaspoon

Salt to taste

Sesame seed oil 2 tablespoon

Mustard seeds 1 teaspoon
Fenugreek seeds � teaspoon

Dried red chilies (broken to pieces) 1 or 2

Curry leaves 2 sprigs

Method:

Slice the lemons and cut them in to small � size cubes. Add enough salt to the lemon pieces and keep it aside for a couple of hours. Slice the green chili peppers in to thin circles.
In a pan pour � cup water and add a pinch of turmeric and heat it up until it boils. Remove this from the stove and add to this the lemon pieces. Close the container with a lid and let it stand for 30 minutes.
In a saucepan add 2 tablespoon sesame seed oil and heat it up. Add 1 teaspoon mustard seeds to the oil and cover it with a dry lid to prevent splattering. When the seeds start to splutter add fenugreek seeds, the broken pieces of dried red chilies, and the curry leaves. To this add the sliced green chili pepper. Remove the pan from the stove and let the oil cool down. If you add the chili powder to the hot oil it will burn and the red color will be lost. Now to this oil add the red chili powder, roasted fenugreek powder, asafetida powder and the cut lemon pieces with the juice in it. Mix them together very well. Taste and adjust the salt. Keep it in the pan for a couple of hours and mix the contents occasionally. You can store this in a glass bottle when it is cold and keep it in the refrigerator. Always use a dry spoon to serve this. This pickle will remain fresh for a month in the refrigerator.

Note: The bitterness of this pickle is considered to enhance the taste. This is seldom served as the only pickle.

maangngaa kaRi-(Mango Pickle Curry:)

Ingredients:

Raw green mangoes    2 (Medium size)
Green chili peppers   2
Red chili powder       1 to 2 tablespoon (you can adjust this to your taste)
Turmeric            a pinch
Asafetida powder      � to � teaspoon
Fenugreek powder    � to � teaspoon
Salt to taste

For tempering:

Sesame seed oil 2 tablespoon

Mustard seeds 1 teaspoon

Fenugreek seeds � teaspoon

Dried Red chilies 2 (broken to pieces)

Curry leaves 2 or 3 sprigs.

Method:
Wash and dry the mangoes. When they are completely dry slice them lengthwise on both sides up to its pit. Complete by cutting the other two pieces still attached to the pit. Now cut them approximately to � inch cubes by cutting length-wise and crosswise. Make sure to use a dry cutting board and knife. (Presence of water at this stage shortens shelf life) Add enough salt to the mango pieces and keep aside for 30 minutes. Wash, dry and then cut the green chili peppers into round thin slices.
In a small container boil � cup water with a pinch of turmeric powder and let it cool. This Turmeric water may be needed towards the end to adjust the consistency of the Mango Pickle Curry.
Heat a saucepan (size depending upon the quantity of the Mango pieces) Add 2 tablespoon Sesame seed oil when it is hot and dry. Add mustard seeds to the oil and cover the pan with a dry lid to prevent splattering. When they start to pop add the fenugreek seeds, broken pieces of dried red chili, thinly sliced green chili peppers and curry leaves. Stir the contents until the Fenugreek turns golden brown and the aroma comes out. Turn off the stove and remove the saucepan and let the contents cool down to the point that the chili powder to be added would not burn. Add to this the chili powder, Fenugreek powder, Asafetida powder and mix well with a dry wooden spoon. Add the salted Mango pieces to this and stir the contents so that the pickle masala coats well to the Mango pieces. Taste and adjust the salt. Let it stand in the pan for 4-5 hours, stirring it frequently. This time is given for the water content of the Mango to create the juice. If the consistency appears too thick you may add the previously prepared Turmeric water to this a little bit at a time to make more liquid.

Store this in a dry glass bottle when it is completely cold and place this in the refrigerator.

puLeenchi (Tamarind Ginger Hot Sauce)

Ingredients:

Fresh ginger   one (2 inch long piece)
Green chili peppers    3 or 4 according to your tolerance
Sesame seed oil 1 tablespoon
Tamarind paste 5 -6 teaspoon or Tamarind bar   lemon-sized to make a thick syrup in 2 cups of water
Water to dissolve the Tamarind paste 2 cups
Red chili powder � teaspoon
Brown sugar 1 to 2 tablespoon to suit your taste and pepper tolerance

Salt to taste

Powders (Parboiled rice and spices):

Parboiled rice 2 tablespoon (Dry roast to a golden brown color and grind to a fine powder)

Fenugreek seeds � teaspoon (Dry roast to a golden brown color and grind to a fine powder.)

Mustard seeds � teaspoon (Dry roast covered with a lid until they pop and then powder it)
Cumin seeds � teaspoon (Dry roast until it turns brown and an aroma is released. Powder the seeds finely)

Roast all the above ingredients separately. You may grind them all together except the rice. Powdered rice is added to thicken the puLeenchi to your liking. You may not need the whole amount. I use a coffee grinder to make fresh curry powders, including this because I don�t have the wet dry grinder available in India.

Seasoning:

Sesame seed oil 1 tablespoon

Mustard seeds 1 teaspoon

Dried red chilies 2 broken to small pieces

Curry leaves 2 to 3 sprigs

Method:

Remove the skin from the ginger and wash it. Divide it in to 2 pieces. Thinly slice each piece longitudinally. Again slice longitudinally each flat piece into thin strips. (About half the size of a match -stick) Wash and slice the green chilies longitudinally into 4 or 6 pieces.
Dissolve the Tamarind paste in 2 cups of water and keep aside.

Heat up a heavy bottomed saucepan and pour one tablespoon Sesame seed oil to the pan. When the oil is hot add about 3 tablespoon ginger strips and saut� them for 2-3 minutes. Add the sliced green chilies and stir them together for another 2 minutes. Pour the thick Tamarind water to the pan along with brown sugar, chili powder and salt and let the contents slowly get cooked. You may close the saucepan with a lid and stir the contents occasionally until the raw smell of Tamarind disappears and the Ginger is fully cooked. Let this simmer and thicken at medium-low heat for 10- 15 more minutes. Now add the Fenugreek, Cumin, Mustard and I tablespoon rice powder and mix them all together. Taste and adjust salt and brown sugar. Remove the pan from the stove.

Seasoning:

Heat up a small pan on the stovetop and when it is hot and dry add 1 tablespoon Sesame seed oil to it. Add Mustard seeds to the oil and cover the pan with a dry lid to prevent splattering. When the Mustard seeds start popping, add the dry red chili pieces and curry leaves to the pan. Pour this seasoned oil to the puLeenchi and cover it with a lid. Let this rest for an hour and check the consistency. If you like this a little bit thicker you may add left over rice powder and adjust the consistency. If you want this thinner, adjust by adding boiled water. (I prefer to keep the consistency like that of Tomato Ketchup or Barbecue sauce so that puLeenchi when served on a plantain leaf wouldn�t run in to other items on the leaf.)
Store this in a dry glass container and keep in the refrigerator. This will stay fresh for a month. Use a dry spoon to serve this.

Note: The taste of puLeenchi may vary, among other things, depending upon the quality of the Tamarind we use.

inchi thair: (Ginger &Yoghurt relish)

Ingredients:

Yogurt (Sour) 2 cups

Fresh Ginger one 1 inch long piece
Green Chili Peppers 2
Salt to taste

Method:
Remove the skin from the Ginger and wash it well. Wash the Green Chili Peppers. Cut the Ginger and the Chilies to small pieces and crush them coarsely using a mortar & pestle or blender. Add this and salt to the Yogurt. Whisk the yogurt with the added ingredients to a smooth consistency. This is usually prepared within a few hours of serving.

Note: There are a lot of regional variations to this very simple recipe.

achchingngaa thOran (saut�ed Green Beans)

Ingredients:

Beans 3 cups when sliced

Turmeric � teaspoon

Salt to taste

Water � cup (enough to cook the beans)

Fresh or frozen grated coconut � cup

Cumin seeds � teaspoon

Green chili pepper 1 or 2 according to your tolerance

Shallots 2
(Coarsely crush or grind grated coconut, Cumin seeds, Green Chili Peppers and Shallots without adding water)

Seasoning:

Oil 1 tablespoon
Mustard seeds 1 teaspoon

Urud dhal 2 teaspoon

Dried red chili pepper broken to pieces 1

Curry leaves 2-3 sprigs

Method:

Wash the fresh green beans and cut them into thin round slices (1/8^th inch thick). Place the beans in a saucepan and add Turmeric powder and salt and cook this in medium heat about 5 minutes. Do not over cook the beans. (make sure to remove the lid after 2 minutes and cook without lid for another 3 minutes to avoid over cooking and the beans getting mashed and losing its green color)

Heat up a saucepan and when it is hot and dry add the oil. When the oil is warm add Mustard seeds and cover the pan with a dry lid to prevent splattering. Let the seeds start to pop. Now add Urud dhal, dried chili pepper pieces and Curry leaves. When the Urud dhal attains a golden brown color add the cooked beans and mix well. Now add the crushed Coconut, Cumin seeds, Green chili pepper and Shallots to this and stir and heat up until the water content evaporates.

aviyal (Cooked Mixed Vegetables and Coconut curry)

aviyal is an important dish served in Kerala for festive occasions. This is a dish with large variations in cooking in different parts of Kerala. Different types of vegetables can be used to make aviyal. For this reason in Malayalam the word aviyal is used figuratively to mean mixture.

In the part of Kerala I come from, we prepare Avial one way for festive occasions and quite differently for ordinary meals. Vegetables with very high water content such as Cucumbers, Ash Gourds, Eggplant (Brinjal) are seldom if ever used for special Avial which is served �dry� (without gravy) as opposed to ordinary Avial which usually has more gravy. In addition to the type of vegetables used, in special Avial the sourness is imparted by yoghurt where as in ordinary Avial you can add unripe Mango or even green or ripe Tamarind, and vegetables are cooked to a much softer consistency. Another significant difference is in the use of Turmeric powder. Although Turmeric powder is used in teaspoon measures in ordinary Avial to impart color and flavor to vegetables and gravy only a pinch is used for special Avial, making sure it does not impart yellow color to the dish. Some �Avial experts� wouldn�t use even a pinch of Turmeric to their Avial. Avial is one of those few dishes (another is Olan) where Coconut oil and Curry leaves are a must, and their use is for flavor.

Ingredients:

Green unripe Banana 1

Drumsticks 2

Beans 10

Carrot a small one

Yam (chEna) cut pieces 1 cup

Turmeric a pinch

Salt to taste

Some of these vegetables may not be available in all regions of the world. You can substitute other vegetables for these. I often use the tender stems of Broccoli. If you get snake gourd (paTavalangnga in Malayalam) you can use it too. I don�t use Bitter Gourd for festive Avial but I often use it in ordinary Avial.

Fresh or frozen grated Coconut 2 cups

Cumin seeds � teaspoon

Green Chili Peppers 2-3

Yoghurt 1 � cup

(Place the coconut, Cumin seeds and Green Chili Peppers in a blender and blend them to a coarse consistency. While blending I suggest that you should use yoghurt instead of water. Keep this aside.)

Coconut oil 2 tablespoons

Curry leaves 5 sprigs

Method:

Remove the ridge of the banana skin longitudinally and cut it in to 1 � inch long, � inch thick pieces. (Do not remove the entire banana skin) Peel the outer skin of Drumstick by making a slight slit at the top end and pulling the peel downwards. Continue this till you peel the whole surface. Cut them across in to 1 � inch long pieces. Cut the beans in to 1 � inch long pieces. Scrape the outer skin of the Carrot and cut in to 1 � inch long and � inch thick pieces. Remove the skin of the Yam and slice it and cut in to 1 � inch long, � inch thick pieces. Wash all the cut vegetables thoroughly. Since Drumsticks need more cooking time than the other vegetables, place them in a pot large enough to hold all the ingredients. Add a cup of water, a pinch of Turmeric and salt to this and cover the pot with a lid. Now heat up the pot. Check the contents occasionally and when they are half done, add all the other vegetables with � cup water and let it cook. Make sure that they are not over cooked and there is just enough water to cook the vegetables. Mix the contents in between by holding the pot with both hands and flipping the contents rather than stirring with a wooden spoon which may break the vegetables. Remove the lid and let the remaining water evaporate.

When the vegetables are cooked and all the water has dried up add the coarsely blended coconut with cumin seeds, green chili peppers and yoghurt. Gently fold this with a wooden spoon. Once this is added to the vegetables, don�t let this boil. Heat it up for 2 minutes at low heat and remove the pot from the stove top.
Immerse the Curry leaf sprigs into the Avial and add 2 tablespoons of Coconut oil over it and immediately cover the pot with a lid. Let this rest for at least an hour before serving. This is to ensure that the coconut oil and curry leaves impart their flavor to the dish.

Olan (Pumpkin and Beans in coconut milk gravy)

Ingredients:

Dry beans � cup

[Black eyed peas dry � cup or Black eyed peas canned (precooked) can be substituted for beans. If you are using the canned cooked peas, place the peas in a colander and wash it with cold running water to remove the preservatives.)

Green Pumpkin 2 cups (sliced)

[Since I can�t get unripe pumpkin in this region, I use chayote squash] http://www.londonfruit.com/chayote.html

Green Chilies 2

Salt to taste

Fresh or frozen grated coconut 1 cup

Grind the grated coconut in a blender with water to make 1 � cup coconut milk.

[You can substitute canned coconut milk but it does not taste as good as freshly extracted coconut milk because of the added preservative.]

Curry leaves 3 sprigs

Coconut oil 2 teaspoon

Method:

Soak dried beans, over night in water, cook the beans and set aside. If you are using precooked canned Black eyed peas, place them in a colander and drain the liquid and wash them with cold running water.

Cut peeled Pumpkin in to 1 � inch wide and 1/8 inch thick slices. Wash and place them in a pot with small quantity of water just to cover. Add slit Green chilies, salt and cook the vegetables over medium flame. When the pumpkin pieces are cooked, add the beans and coconut milk and simmer for 2-3 minutes.
Finally add the coconut oil and Curry leaves. Remove the pot from the stovetop and keep it covered with a lid.

kurukku kaaLan (Thickened Yogurt Curry)

Ingredients:

Green unripe banana [Eththaykka or nEnthrakkaya (Mal)] 1

Yam [chEna (Mal)] 1 cup pieces
Black pepper corn finely ground � teaspoon
Turmeric powder � teaspoon

Salt to taste

Sour curd 3 cups

Fresh or frozen grated coconut 1 cup

Green chili peppers 2-3 (according to tolerance)

Cumin seeds � teaspoon

(Blend the above 3 ingredients to a fine paste in a blender and keep aside.)

Oil 2 tablespoon

Mustard seeds 1 teaspoon

Fenugreek seeds � teaspoon

Dried red chilies broken to pieces 2

Curry leaves 3 sprigs

Method:

Peel the banana and slice it longitudinally through the center. Cut the two pieces in to � inch thick slices and wash them. Remove the skin from the Yam and slice it to � inch thick, 1 inch long pieces. Wash the Yam slices. (raw surface of the yam may cause itching; some people are allergic to yam and may not be able to eat! In such cases, avoid yam and use 2 Bananas instead). Place the cut vegetables in 3 cups of water in a saucepan. Add the Turmeric powder, powdered black pepper and salt and heat till the vegetables are cooked and water is evaporated. Make sure the vegetables are not overcooked and mushy. When it is �fork tender� (or �toothpick tender�) the vegetable is done.

Add the sour yogurt to the cooked vegetables and let it simmer until very little yogurt remains as liquid. Now add the coconut-cumin,-green chili paste to the above and stir. Keep it on a low heat for 2 minutes. Do not let it boil: remove it from the stove top.

In a heated dry pan, pour the oil. When the oil is hot, add mustard seeds and cover the pan with a dry lid to avoid splattering. When mustard seed pops, add Fenugreek seeds, dried Red chili peppers and Curry leaves. When the Fenugreek seeds turn golden brown and the aroma comes out, add this seasoned oil to the kaaLan and cover it with a lid.

When cold, if you transfer this Kurukku KaaLan to a China jar, and keep in a cool place, it will retain its taste and flavor for several days. You may keep it in the refrigerator but bring it to room temperature before serving.

pachchaTi (Sliced fresh vegetables in a yoghurt sauce)

Ingredients:

Fresh medium Tomato 1 (Diced into very small cubes)

Fresh ginger � inch piece 1
Fresh green chili pepper 1

Fresh grated coconut (best) or frozen 2 tablespoon

Mustard seeds a pinch

Curry leaves 2 sprigs

Yogurt 2 cups

Salt to taste

Method:

Grind the grated coconut, peeled Ginger, Mustard seeds and the green chili to a coarse paste. Use yogurt if you need liquid to grind. Pour the yogurt in a bowl and stir with a whisk until it becomes smooth. Add the ground coconut paste to the yogurt and mix well. Now mix in the diced tomato. Taste the pachchaTi and adjust the salt. Add the curry leaves.

eriSSEri � Chickpeas, green banana, and coconut curry

Ingredients:

Chana dhal (kaTala parippu in Malayalam) � cup

Green unripe banana 1

Finely ground Black Pepper � teaspoon

Turmeric powder � teaspoon

Red chili powder � teaspoon

Salt to taste

Fresh or frozen grated coconut � cup

Cumin seeds a pinch

(Blend the coconut and cumin seeds to a fine paste using very little water)

Oil (Preferably Coconut oil) 2 tablespoon

Mustard seeds 1 teaspoon

Dried Red chili pepper (broken to pieces) 2

Curry leaves 5-6 sprigs

Grated coconut � cup

NOTE: Total amount of grated coconut for this recipe is 1 � cups. Half of which is used to make a paste with cumin seeds and the rest for seasoning.

Method:

Clean and wash the Chana Dhal. Add the dhal to 2 cups of water in a cooking pot, cover it with a lid and cook over medium heat. Do not over cook to the point that the dhal is mashed.

Cut the peeled banana in to � inch cubes. Wash and place them in a cooking pot. Add 2 cups of water, black pepper, chili powder, Turmeric and salt. Cover with a lid and heat it up. Stir in between and see that the banana cubes are cooked. Now add the cooked dhal and mix well and boil for a few more minutes. If required add small quantities of hot water to prevent the contents from burning. Add the coconut-cumin paste to this and continue heating till it comes to a boil. Stir the contents occasionally for uniform cooking and to avoid burning.

Remove the pot from the stovetop.

Heat up a saucepan and when it is hot and dry add the oil. Now add the Mustard seeds to the oil and cover the pan with a lid to prevent splattering. Once the seeds start popping, add red chilies, curry leaves and � cup grated coconut and stir with a wooden spoon. Continue until the grated coconut turn golden brown in color and an aroma is released. Add this seasoning to the prepared eriSSEri and mix very well. Cover with a lid.
This dish tastes better if served slightly warmer than the room temperature.

uppEri- fried vegetables (banana, yam, beans and bitter gourd)

For Onassadya 4 types of deep fried vegetables are served. I have written the method of making Banana chips. The same method is followed to make Yam, Green Beans and Bitter Gourd fries.

Banana chips for Onasadya:

Ingredients:

Unripe bananas 4

Peanut oil 4 cups

Turmeric powder 1/4 teaspoon

Salt 1 teaspoon

Peel the bananas and wash them in water to which a pinch of Turmeric is added. The banana peel may stain your hands and fingers. To reduce the stain you can apply a little bit of oil on your hands before peeling the bananas. Take the bananas from the Turmeric water, dry them with a paper towel and keep them aside.

Take a small bowl and pour half a cup of water in it. To this add a little less than � teaspoon of Turmeric and � teaspoon of salt. Mix this well and keep aside.

The bananas need to be cut longitudinally at the center once and then cut again longitudinally at the center right angle to the first cut. This will divide the banana into four quarters. Now place the banana on a cutting board and slice into 1/8 inch thick pieces.

Now heat up a thick bottomed sauce pan and pour the Peanut oil in it. To test whether the oil has reached the correct temperature, dip a wooden chop stick in the oil and see whether the oil bubbles around it. If so the oil is ready to fry the banana slices.

Carefully place the cut banana pieces in the hot oil. The amount to be placed in the oil depends upon the size of the sauce pan. To get crispy chips do not over crowd the oil. Now use a sieved stainless steel spoon and stir carefully the chips inside the oil. When the chips get fried they will make a peculiar sound like the sound produced by glass bangles hitting against each other. Now with your hand scoop some Turmeric and salt water and sprinkle it onto the chips inside the oil. This makes a noisy bubbly sound. If you want you can cover the pan with a dry lid for a while till the bubbling sound settles down. Keep stirring the contents inside the hot oil until the bubbles subside almost completely. Now the chips are fried and you can scoop them out of the oil, and place them on paper towel to drain the oil from it. Taste and see if it has enough salt and if you want it more salty add a little bit more salt to the Turmeric water. You can also adjust the color now by adding more Turmeric, or reducing the color by adding more water to the Turmeric-salt water.
Repeat the whole process until all the bananas are fried.
Spread the fried chips on a sheet of brown paper or paper towel till they are cold. When they are cold you can store them in a dry glass bottle and close the lid tight. This will remain fresh and crispy for a couple of months. If you put warm chips in a bottle they become soggy.

Yam fry (chEna in Malayalam)
Remove the skin from the Yam, wash and slice it into 1 � long, � inch wide thin slices. Use gloves to prevent itching while cutting Yam. Deep fry the slices to a very crispy consistency, sprinkling Turmeric-salt water for flavor and color.

Green Beans:

Wash and cut beans in to 1 � inch long pieces and deep fry them to a crispy consistency. Sprinkle Turmeric-salt water while frying.

Bitter Gourd (kaippakka or paavayka in Malayalam)

Wash and cut the Bitter Gourd in to thin round slices. Mix them with Turmeric powder and salt and keep aside for 30 minutes. Squeeze and remove as much bitter water as possible without breaking the pieces. Deep fry the slices to a very crispy consistency, sprinkling turmeric-salt water if required.

pappaTam - Pappadam

Pappadam is made with Urud dhal (Uzhunnu in Malayalam) flour. Pappadam is available as plain or spicy. For Onam and other celebrations, plain Pappadams are served.

Pappadam is available in Indian stores. It is deep fried in oil until it becomes crisp. Usually they are fried a few hours before the meal is served, but will keep crisp if you store them in an air tight container, for a day or two.

Method:
Heat up 2 cups of oil in a wok or saucepan. If bubbles form around a wooden chopstick dipped in the heated oil, it is ready to fry the Pappadams.
If the Pappadams are heavily coated with flour, dust it off. If fried with the coated flour, the burnt flour may discolor them.

Dip the Pappadam in the hot oil one at a time, wait until it expands to almost double its size and becomes crisp. Turn it over once and take it out of the oil when ready. Use a slotted metallic ladle, tong or a skewer to remove the fried ones. Place it on a paper towel to drain the excess oil. Serve them fresh. Good brands of Pappadams will usually have large bubbles when fried.

SarkkaruppEri � (Brown sugar banana chips)

I am indebted to my friends Padmam and her husband Krishnan for this recipe. All my past attempts to make SarkkaruppEri (Brown sugar banana chips) had failed until I got a detailed recipe from Padmam & Krishnan. Till then the chips used to be soggy. When I followed their recipe to the letter, I could make crunchy and tasty chips with a long shelf-life when kept in airtight containers.

Ingredients:

Unripe Bananas ( green and mature)	4
*Peanut oil	4 cups
Dark brown sugar powder (or Pieces of Dark Brown Sugar Candies)	3 cups (15 pieces)
Water	1 cup
Dried Ginger Powder	2 Table spoon
Raw (Not roasted) Cumin seed powder	2 Table Spoon
Powdered Sugar	1 Tablespoon

* Peanut oil is the best for deep frying because of its high smoking point and low risk of burning. It has a neutral flavor that does not affect the taste of the fries adversely. The other alternatives are Corn oil and Safflower oil.

Method of Preparation:

Peel the bananas and wash and dry them thoroughly with paper towels. Slice each banana longitudinally in the center and cut the resulting two pieces into � inch thick slices. Keep the slices aside.
Heat Peanut oil in a heavy bottomed saucepan on a medium flame. Dip a dry wooden chop stick in the oil and if bubbles are forming around it, the oil is ready. Carefully place the banana pieces in the oil, enough amount at a time for even cooking (quantity varies with the pan size). Stir the pieces occasionally until they are very crisp. This will take almost 30 minutes. This is a very important step for proper crispiness and crunchiness. When the oil stops bubbling around the banana slices and the color of the chip turns reddish brown they are done.

Now, scoop out the banana pieces from the oil with a slotted or sieved stainless steel ladle, and drain the oil as much as you can and place them on a paper towel, or brown paper for further blotting of oil. Repeat the process until all the sliced pieces are evenly fried to the right color and consistency. If they are well fried the pieces will not become soft as they get cold. If by chance a few pieces are soft, put them back in the oil and continue to fry them until they are crisp.
In another bigger saucepan, large enough to hold the entire fried banana slices, place Brown sugar and add to this one cup of water. Heat it over low to medium flame until it melts and starts to bubble. Stir the liquid often to prevent it from sticking to the bottom of the saucepan. Put a drop of the above syrup in cold water and see whether it forms a �pearl-drop�. If it forms a pearl drop the syrup is of the right consistency. Now put the fried banana slices in the syrup all at once and stir vigorously. Turn off the fire and add dry ginger and raw cumin seed powder and mix well to coat all the pieces. Wait until it is lukewarm to sprinkle and mix the powdered sugar on top of them. (If you sprinkle the powdered sugar when the banana pieces are hot, the sugar will melt.) Powdered sugar gives a better appearance to the SarkaruppEri. Let it cool completely before you store it in an airtight glass bottle.

parippu and neyyu (Dhal and Ghee)

Ingredients:

Thoor dhal 1 cup

Turmeric powder 1/8 teaspoon

Red chili powder � teaspoon or less

Salt to taste

Fresh or frozen grated coconut � cup

Cumin seeds a pinch

Grind the grated coconut with Cumin seeds in a blender and set aside

Seasoning:

Oil or Ghee 2 teaspoon
Thinly sliced Onion 1 tablespoon

Curry leaves 2-3 sprigs

Method:

Wash Thoor dhal and cook with 3 cups of water, 1/8 teaspoon Turmeric powder, � teaspoon Red chili powder, and salt. You may use a pressure cooker to reduce the cooking time.

Add the ground coconut-cumin paste to the cooked dhal and let it simmer and come to a boil. Remove the pot from the stovetop once the contents are well mixed.

Seasoning:

Heat up a saucepan and add 2 teaspoon oil or ghee. When it is hot add the sliced Onion and saut� till it turns golden brown. Now add the curry leaves and pour this seasoned oil into the curry and keep it covered with a lid for an hour.

NOTE: In some parts of Kerala, Green Gram dhal is used to make this Parippu curry. Shelled Green gram is heated up in a pan until it turns golden brown and an aroma is released. This roasted dhal is used to make the curry.
For feast, Parippu curry is always served with Ghee.

Ghee: Best to make fresh Ghee rather than buy bottled one.

Ingredients:

Unsalted (Sweet) butter 1 pound (Grocery stores sell these as a packet of 4 bars, each weighing 4 ounce.)

Method:

Heat a heavy bottomed pan. When the pan is dry, add unsalted butter to the pan and heat up at medium flame stirring occasionally. As the butter melts and starts to bubble, reduce the flame to low and keep stirring continuously. Gradually the residue turns to a golden brown color and gives out a nice aroma. At this time, turn off the stove and remove the pot. Let it stand for 20 minutes for the deposits to settle. Strain and remove the residue and pour the clear liquid into a clean dry bottle. Close the bottle with a lid and keep this in the refrigerator or outside. This will retain the freshness for a couple of months.

saambaaR-vegetable and lentil curry

This is considered as a main curry in South Indian vegetarian cooking. In most households in Northeastern part of Kerala, Sambar is an essential lunch item. There are large variations in the preparation of this curry, even from house to house in the same neighborhood. The differences in preparation include in the types of vegetables used, the types and proportion of various ingredients in making the Sambar powder, and the use of coconut.

Some health conscious Keralites have stopped using coconut in all preparations, including Sambar for fear of its effect on cholesterol, while others question coconut�s role in high blood cholesterol! However, no Keralite will question the flavor coconut imparts to the preparation!

Ingredients:

Thoor dhal 1 cup

Turmeric powder � teaspoon

Asafetida powder � teaspoon

Oil 2 teaspoon

Grated coconut � cup

Coriander powder 2 teaspoon
(some prefer to use whole coriander seeds � 1 tablespoon- instead of powder for freshness and flavor.)

Fenugreek seeds � teaspoon

Chili powder �- 1 teaspoon (according to pepper tolerance)
(some prefer to use whole dried red chilies for their fresh taste- 4 to 6 chili peppers)

Asafetida powder � teaspoon

Sliced onion 2 teaspoon

Curry leaves 1 sprig

Okra 4-6 if dwarf variety available in US; less if long Indian Lady�s Finger

Drumsticks 4

Onion (medium size) 1

Tomato 1

Green chilies 2

(Brinjal, Potatoes, Carrot and Ash gourd are other vegetables that can be used.)
Turmeric powder a pinch
Asafetida � teaspoon

Tamarind paste 1-2 teaspoon

Salt to taste

Coriander leaves few sprigs.

Oil 2 teaspoon

Mustard seeds 1 teaspoon

Fenugreek seeds � teaspoon

Dried red chilies 2-3 broken to pieces

Asafetida powder a pinch

Curry leaves 4-5 sprigs

Method:

Add � teaspoon Turmeric and � teaspoon Asafetida powder to 3 cups of water in a cooking utensil. Add Thoor dhal to this and cook till it is mushy. Using a pressure cooker will shorten the cooking time. Set aside the cooked dhal.

Heat up a saucepan and add 2 teaspoon oil. Add the sliced onion and Fenugreek seeds and saut� until the Fenugreek turns golden brown. If you are using whole coriander seeds and dried red chilies add them now. Stir until the seeds turn light golden brown and release their aroma. Add the grated coconut and stir well until it turns golden brown. At this point add the curry leaves. Mix everything well and remove the pan from the stovetop.

If you are using powdered coriander and chili instead of whole coriander seeds and red chilies, add them a minute or two after adding the grated coconut as it begins to turn light brown. This is to make sure that the coriander and chili powders which have a shorter saut� time, don�t burn.

Let the Sambar masala cool down before you grind it to a fine paste in a blender using small quantities of water at a time.

Wash the Okra, cut and remove the stem ends. Cut them in to 1 � inch long pieces. Peel the Drumsticks, cut them into 1 � inch pieces, and then wash and drain. Peel the onion, wash and slice then into � inch wide pieces. Wash and slit the green chilies lengthwise.

Heat a cooking pot and pour 2 teaspoon oil. Add the okra and saut� until it loses the slimy juice. It may take 3-4 minutes on a medium flame. Remove the okra and set aside in a small container. To the cooking pot, add the rest of the vegetables except Tomato and pour 3 cups of water, a pinch of Turmeric, � teaspoon Asafetida and required salt. Heat up the pot in medium flame. When the Drumsticks are half cooked add the saut�ed Okra and the cooked dhal. Wash and cut the Tomato into chunks and add them to the curry. When this mixture starts to boil add the Tamarind paste diluted in an ounce of water. Cook this for another 5 minutes until the raw smell of Tamarind goes away. Now add the previously made saambaaR-masala paste and stir well and let it boil once again. To adjust the final consistency of the saambaaR, you may add more water at this stage if required. Taste and adjust salt and tamarind. Add the Coriander leaves and let this boil for 2-3 minutes to release its aroma... Turn off the flame.

Seasoning:

Heat a small sauce pan and add oil. When the oil gets heated, add the mustard seeds and cover with a lid to avoid splattering. When it starts popping, add the broken dried red chilies, fenugreek seeds, a pinch of Asafetida and the curry leaves. When the fenugreek turns light brown, add the seasoned oil to the saambaaR and cover it with a lid. Let it rest for 2 hrs to get its full flavor before serving. If you have refrigerated Sambar, please heat it on stove top or Microwave before serving.

The truth is no one can make Sambar taste the same way twice!

rasam-lentil, tomato soup

Ingredients:

Cooked Thoor dhal � cup

Peeled whole Tomatoes 1 can (14 oz)

Turmeric powder 1/8 teaspoon

Cumin seeds 1 teaspoon

Asafetida powder � teaspoon

Salt to taste

Garlic cloves 3-4 (Crushed)

Fresh Lemon or Lime 1 for juice

Coriander leaves 4-5 sprigs (chopped)

Rasam powder 2 teaspoon (store bought)

Oil 2 teaspoon

Mustard seeds 1 teaspoon

Cumin seeds a pinch

Asafetida a pinch

Dried red chili pepper 2-3 broken to pieces

Curry leaves 2-3 sprigs

Method:

Blend the cooked dhal and the Tomatoes and transfer to a cooking pot and pour about 7 cups of water to this. Add Turmeric powder, Cumin seeds, Asafetida powder, and salt and chopped Coriander leaves and heat this up on a medium flame. Once it starts to boil, add � teaspoon Tamarind paste and let it boil for another 5 minutes. Now add 2 teaspoon Rasam powder and 3-4 cloves of crushed Garlic and let it simmer and come to a boil. Remove the pot from the stovetop.

Seasoning:

Heat up a saucepan and when it is hot and dry add oil. When the oil is warm add Mustard seeds and cover the pan with a dry lid to prevent splattering. When the seeds start popping add the broken pieces of dried red chilies, Cumin seeds, Asafetida powder and Curry leaves. Add this seasoned oil to the Rasam and cover the pot with a lid.
NOTE: You may add Lemon or Lime juice to the Rasam for a tangier flavor.

parippu prathhaman (Moong dhal pudding)

Moong dhal (Shelled) 1 1/3 cups

Brown sugar (dark) � lb

Coconut milk 1can (13.5 Fl Oz)

Ghee 4 tablespoon

Cardamom powder 1 teaspoon

Dried Ginger powder � teaspoon

Salt a pinch

Dried coconut pieces (Copra) 1 tablespoon

Optional:

Raisins 1 tablespoon

Cashew nuts chopped 1 tablespoon

Method:

Heat up the Moong dhal in a heavy bottomed dry pan, to a deep golden brown color. A nice aroma will be released at this point. Let it cool. Wash this and heat it up in a cooking pot with 4 cups of water. Cook to a soft consistency but still retaining shape, adding hot water if needed to prevent the contents from burning. (Don�t allow it to get mushy.) You may use a pressure cooker to shorten the cooking time. Grind � of the cooked dhal in a blender and transfer this back to the pot. This is to thicken the consistency of the Prathhaman.
Add 3 tablespoon Ghee and powdered brown sugar to the cooked dhal. Heat this at a medium flame to melt the ghee and the brown sugar. Stir the contents as needed to blend everything. Mix half the contents of the coconut milk with 6 cups of water and add to the dhal. Heat the contents and let it come to a boil. Keep stirring the contents to prevent it from sticking to the bottom of the pan and burning. You may adjust the consistency if needed, by adding more water to the pot.
When the contents are well mixed add the rest of the coconut milk and a pinch of salt. Let this simmer for 5 more minutes and turn off the stove. Stir the contents occasionally and let it cool. Keep the Prathhaman in the cooked pot for a couple of hours. Finally add the Cardamom and Ginger powder and mix well.
Roast the Copra pieces in ghee and add to the prathhaman. Some prefer to use similarly roasted Raisins and Cashews.

paalaTa prathhaman

Ingredients:
aTa (available at Indian stores, 200 Gram packets) 100 Grams (� packet)
Whole milk 8 cups (adjust the amount according to the consistency)
Sweetened Condensed milk (14 oz can) - � cup
Sugar 1-1 � cup
Cardamom powder 1 teaspoon
Ghee � cup
Raisins roasted in Ghee 1 tablespoon-Optional
Cashews broken and roasted in Ghee 1 tablespoon-Optional

Method:
Wash the Ata and add this to 4 cups of boiled water and turn off the stove. Drain the water after 20 minutes.
Heat up a heavy bottomed pot and add 2 tablespoon ghee. Transfer the softened Ata to the ghee and heat and stir for 3-5 minutes. Add milk and cook the Ata at medium flame. Stir occasionally and bring it to a boil. Reduce the heat and simmer this for about 45 minutes stirring to prevent the Ata sticking to the bottom and burning. At this stage, add � cup condensed milk. Stir well. Add � of the sugar and mix well. Taste and add the remaining sugar, to the desired sweetness. Let it simmer, stirring constantly, for 10 more minutes. Turn off the stove and let this stand in the cooked vessel for a couple of hours. Stir the contents in between to prevent a creamy layer forming on top.
When the paayasam is cooled down, add the Cardamom powder and mix.
Optional: Raisins and broken Cashew nuts roasted in Ghee may be added to the paayasam.

Rice

Most Keralites prefer long grain parboiled rice. Indian stores in the US, sell long grain Parboiled rice with the brand names, Adolphus and Lakshmi and it costs $8-10/25Lb bag.

Parboiled Rice of equally good quality is available in some supermarkets. Uncle Ben's Long grain Enriched Parboiled Rice and Golden Canilla Long grain enriched Parboiled rice (5lb plastic bags) are available in my city. They cost more than the Indian Store products.

Cooking time for parboiled rice exceeds that of long grain rice. You can cook up to 3 cups of parboiled rice using the Rice Cooker (5 cup capacity). For 3 cups parboiled rice, you need to fill water between 4�- 5 line mark inside the cooker depending up on the softness you desire for the cooked rice.

If you have more than 6 guests, it is better to cook rice on a conventional stove top. I use a Steamer Insert with cover (8qrts). This consists of an inner vessel with holes, and an outer container, and a lid with adjustable steam vents. The Steamer Insert (with both containers in place,) is filled �th with water and heated. Washed Parboiled Rice is then added to the inner container and closed with the lid. When the rice is cooked, the Inner container is lifted, and the rice-water is allowed to drain in to the outer container. The outer container is then emptied of the rice- water, and the inner container with cooked rice is placed back inside the outer container, and closed to keep it warm for up to 3 hrs.
The left over rice can be refrigerated. You can re-warm it in Microwave oven and use for several days. To warm in Microwave, the required rice is taken in a Microwavable container. Sprinkle a handful of water, and cover with a wet paper towel and microwave to the required temperature. The rice will taste just as good as on day one.
The Steamer inserts are available in Departmental stores like Wal-Mart and Target.

The following link will open a page for an image of Steamer Insert.
http://www.cooking.com/products/shprodde.asp?SKU=160453

Homemade Yoghurt (Curd)

I usually serve homemade curd. The following is the method I use to make it.

Boiled whole milk 6 cups
Starter Yoghurt 2 tablespoon

Pour the milk in a cooking vessel and boil it. Stir occasionally to prevent the milk from boiling over. Let it cool to 100-110 degree F. (I use a candy thermometer to measure this.)

In a cup take 2 tablespoon starter Yoghurt, and mix it well with 2-3 tablespoon warm milk to a uniform consistency. Add this back to the warm milk and stir and mix well. Cover this with a lid and keep in a warm place. I cover the covered pot with a flannel cloth to maintain uniform temperature.
Depending upon the sourness you prefer, the length of fermentation may vary from 2-4 hours. Usually the milk solidifies after 2 hours with minimum acidity.

p azham (Steamed ripe banana)

Ingredients:

Ripe bananas: 3 (Make sure they are not overripe)
Method:

Cut the ripe bananas into 1�-2� pieces. Place them in a saucepan and pour enough water to submerge them. Heat up at medium flame and let it come to a boil. Lower the heat and simmer them for a few more minutes, until they are soft to touch but not mushy. Turn off the stove, and remove the pieces from the cooked vessel. You may serve one or two pieces.

NOTE: To make it sweeter, you may add a few pieces of achuvellam (brown sugar candy) or powdered brown sugar, to the water before steaming boiling it.

Serving on a Plantain leaf

Cut the plantain leaf crosswise to include 20 inches (50cms) of the pointed end of the leaf, the preferred one to use for festive occasions. Place the washed and wiped leaf with its tip to the left of the seated guest. With very few exceptions, most use a designated part of the leaf for each item. The center of the leaf is reserved for rice. Once rice course is finished, paayasam is served on the center, but limited to the lower half of the leaf so that it does not spill over to the upper half.

Starting from the left upper corner, items are served clockwise around the area designated for rice.

� Upper half
(L> R)

1. Pickles (4 types)
2. thOran
3. avial
4. Olan
5. kaaLan
6. pachchaTi
7. eriSSEri

� Center

8. Rice with saambaar at its crest. (later rice and rasam and finally rice and curd.)

� Lower half

(R> L)
9. Ghee & Parippu
10. SarkkaruppEri
11. uppEries (4 types)
12. Pappadam
13. Steamed ripe banana

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