My Sadya

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Pavakkai Kichadi

Pavakkai.................................2

Yogurt...................................1cup

Green Chili..............................5

Grated Coconut....................   1/4 cup

Mustard Seeds...................    .2tsp

Curry Leaves........................ .few

Red Chili................................1

Method

Wash and cut the pavakkai into small pieces.

Grind coconut,half tsp mustard seeds and green chili into a paste.

Add the ground coconut paste and salt to the yogurt and mix well.

Heat a pan and add oil, mustard seeds,red chili and curry leaves.

When it splutters add pavakai and fry little..

Add this to the yogurt  and mix well.

Pavakkai/Karela........Bitter gourd.

Kichadi...is a Keralite dish (South India) made up of Yogurt and ground coconut paste. Kichadi is  served as a part of the Sadya (feast)

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Puli Inchi

Ingredients

Green Chilies.............. 100 gms

Tamarind .................. lemon size

Inchi(Ginger)...............1 big piece

Hing(Asafoetida)......... 1 tsp

Turmeric Powder......... 1tsp

Mustard Seeds......... . 1 tsp

Urad Dhal................ .. 2 tsp

Chana Dhal................ 2 tsp

Powdered Jaggery....... 3 tsp

Oil .........................    3 tsp

Curry leaves.................few

Salt to Taste

Method.

Soak the tamarind in 1 cup of warm water and remove the juice.

Cut the green chilies and ginger into small pieces.

Heat a pan with oil add mustard seeds, urad dhal and chana dhal and fry.

When the dhal become red , add the chilies,curry leaves and ginger.

When the chilies fried little add the tamarind water, powdered jaggery  hing, salt, and turmeric.

When the mixture is thick, cool it and pour into bottle.

This is a pickle. You can keep this pickle more than a month.

Eat with curd rice, chappathi and puri.

Puli...................Tamarind

Inchi.................Ginger

Chana Dhal.........Split Chick peas

Urad Dhal............Split Black Gram

Puli inchi is a pickle served in traditional feasts (sadyas)

[mysadya-blog]

This recipe is famous in Kerala. Chakka means jack and we use tender raw jack for this recipe. I love this curry very much.During the season I prepare this dish. In march we went to Kerala and our cousin prepared this edichakka thuvaran especially for me. In Mumbai you can get cleaned and cut edichakka to make it easy for us to prepare.In USA you can get cut frozen edichakka pieces (daily delight)and I tried with that it came out pretty good. Ingredients

Raw Tender Chakka. .................. 2 kgs

Grated Coconut ........................ 1cup

Green Chilies  ........................... 3

Curry Leaves............................. few

Mustard Seeds ......................... 1tsp

Urad Dhal................................. 1tsp

Chili........................................ 1

Method

Boil the edichakka pieces with water. .

Add ½ tsp turmeric powder.

When it is cooked(press with the finger and see. Remove all the water and grind only one round to make it coarse.

Heat a tawa add mustard seeds, urad dhal , broken chili and curry leaves.

When mustard seeds splutter add the mashed chakka, coconut. ( Grind coconut and green chilli into coarsely) .

Mix well. Serve this thovaran with sambar rice/ rasam rice.

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 Ingredients

Chakka........................................    1/2 kg

Grated Coconut.............................    1 cup

Red Chilies................................ ....   2

Jeera(Cumin Seeds)................. .......   1/2 tsp

For Seasoning.

Grated Coconut..........................    2tbsp

Mustard Seeds..........................    1tsp

Jeera(Cumin Seeds.)................    1/2 tsp

Curry Leaves.............................    few

Method

(Raw) jack fruit seed is removed from the thin outer part of chakka. 

Cut these into small pieces. Boil 3cups of water adding chakka pieces and turmeric and salt.

Grind the grated coconut. chili and jeera, 

When the chakka is cooked add the ground paste and stir it well.

Heat a pan with little oil, add grated coconut, mustard seeds jeera and curry leaves.

When the coconut become red add to the chakka eriseri.This curry is very tasty.

Serve with rice.

I tried with the frozen raw jack fruit and the chakka eriseri came out very well..

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Chakkavaratti Pradhaman(Jack fruit Payasam)

Ingredients

Chakkavaratti......................1cup

Cardamom Powder............... 1/2tsp

Coconut Milk (Thick).............2cups

Water................................1cup

Jaggery..............................1/2 cup

Method

Boil the water with jaggery.

When jaggery melts add the chakkavaratti and mix well.

Reduce the heat and add the coconut milk.

When all mix well, turn off the heat, add coconut and cardamom powder

Elai Ada with sweet jackfruit jam

Soak parboiled rice and raw rice for more than 6 hours.

Grind in to smooth paste adding sufficient salt.(like dosa batter)

Take a leaf and show in the flame to make it flexible.

Apply ghee on it. First spread the batter on the leaf.

Keep 1 tsp chakkavaratti in the centre and fold it into half. Steam these adai’s like idli.Instead of chakkavaratti you can use modak purnam(jaggery and coconut mix)

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Ada Pradhaman

Ada Pradhaman

This payasam is famous in Kerala.It is made up of coconut milk and ada.There are varieties of Payasams like Parippu Payasam, Paal Ada Pradhaman,Pazha Pradhaman and Paal Payasam. Ada pradhamnan prepared during festivals like Onam, Vishu. Ada is thin rice cubes,pradhamna means use of jaggery and coconut milk.Ingredients. Ada is available at Indian Stores. Ingredients

Ada……………………………. 1cup

Coconut ……………………….2

Jaggery…………………………3cups

Cashew Nuts…………………..1/4 cup

Coconut Pieces……………… .2tbsp

Cardamom Powder………..1tsp

Soak the 1 cup  for one hour  raw rice.

Remove the water and spread in towel.

When the rice dries up, powder it into fine.

Mix two tsp of sugar , one tsp ghee and water and make a batter.Spread this batter in 4” square plantain leaf(make it tender by holding the leaf on the flame for few seconds)

Boil water and drop this leaf.When ada is cooked, remove and cut into pieces.

Serve hot or cold

Ada Pradhaman

Grate the coconut and extract the milk Melt the jaggery

Fry the adas by adding ghee for few minutes.

Add the jaggery to the adas and boil for ten minutes.

Add the coconut milk and mix it well.

When the  mixture is about to boil, remove from the flame.

Add cardamom powder and roasted cashew nuts and coconut pieces.