2 to 2.5 cups Pumpkin (peeled and chopped)
1/2 cup Fresh Coconut
6 - 8 Shallots
3 - 4 Green Chillies
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1/4 tsp Turmeric Powder
1 Sprig Curry Leaves
1 Dried Red Chilli
1 tbsp Oil / Coconut Oil
In a vessel, add the chopped pumpkin, salt, turmeric and water and cook until pieces are tender. Drain and set aside.
Grind the shallots, cumin seeds and green chillies into a paste and set aside.
Heat oil in a pan. Add the mustard seeds and urad dal and let them splutter. Add the curry leaves and broken red chilli and fry for a couple of seconds.
Then add the ground coconut mixture to it and fry for a couple of minutes.
Add the cooked pumpkin pieces and combine well.
Adjust the salt and fry for a minute.
Switch off the flame and serve with rice.
Prep Time: 5 minutes
Cook time: 15 minutes
Grated coconut - 1/4 cup
Cumin seeds - 1/4 tsp
Pineapple,chopped- 1 Cup
Green chilies,sliced- 1 ( or according to taste)
Turmeric powder- 1/4 tsp
Sugar /grated Jaggery- 1 or 2 tsp( or according to taste)
Yogurt - 3/4 cup
Mustard seeds- 1/8 tsp
Salt- to taste
Mustard seeds- 1/4 tsp
Curry leaves - few
Dry red chilies- 1 or 2
Oil- as required
In a blender combine together grated coconut ,cumin seeds and water ,grind to form a smooth paste.Keep aside.
In a pan,add pineapple ,green chilies ,turmeric powder ,salt and sufficient quantity of water.Cook until it turns soft .Next add the coconut-cumin paste and sugar/jaggery ( if using),mix well and cook for 3 to 5 minutes.Make sure that the water is completely absorbed and mixture is thick. Crush 1/8 tsp mustard seeds using a mortar and pestle.Add this to the curry and mix well.Switch off the stove and allow this to cool slightly. Add yogurt and mix well until combined.Add more salt ,if required. Heat oil in a pan,add mustard seeds and let it splutter.Add curry leaves and dry red chilies and saute for few seconds.Add this to the curry and mix well.
Note: Adjust the quantity of sugar /jaggery according to the sweetness of the pineapple used.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 5
Kumbalanga / Ashgourd- 1 cup or less
Padavalanga / Snake gourd- 1/3 of 1 whole
Chena /Elephant yam-3/4 cup ( u can use frozen suran)
Muringakkai / drumstick-2 (u can use frozen)
Neelan payar / String beans-5 or 6
Kaya / Raw banana-1/2 of 1 whole( do not discard the green peel)
Kovaka / Tindora- 5 or 6 (u can use frozen tindora)
Vazhuthanga / Brinjal- 2 if small
Raw mango - 1/3 of 1 whole (depending on tartness)(peeled)
Coconut grated -1 1/2 cup
Jeerakam/ cumin- 1/4 tsp
Green chili -2 ( more if u can stand the heat)
Chili powder - 1/2 - 1 tsp
Turmeric powder-1/4 tsp
Tamarind paste- 1/4 - 1/3 tsp (reduce if mango is tart)
Salt to taste
Coconut oil- 1 tbsp
Curry leaves - few
Cut all the veggies into 1/4 inch thickness and 1 1/2 inch long pieces. Very coarsely grind the coconut and the rest of the ingredients (given in to grind). Heat a wide mouth heavy bottom pan pouring a glass of water add Suran/Chena first and after few minutes add all the rest of the vegetables cover and cook .Check in between to ensure the water has not dried up completely if so then add little water.When 1/2 cooked add the mango , brinjal mix well then spread the coarsely ground coconut and a green chili on top put the lid back and cook for 3-4 minutes.
(Aim is to cook all veggies evenly so always add veggies which need longer cooking time first) Mix the aviyal gently without crumbling the pieces cook for a few minutes until all the water has dried up and the coconut coats all the veggies well .Level the top of aviyal with spatula and spread some curry leaves lightly crushed with fingertips finally drizzle coconut oil .Level the oil on top don't mix immediately.Let it rest keep it covered (This is known as patrapaakam) and before serving mix again gently .
Serve along with other feast dishes and rice.
Banana (Ripe): 1/2 kg.
Cherupayar Parippu: 1/2 cup.
Thick Coconut Milk: 2 1/2 cups (about 1/2 liter).
Thin Coconut Milk: 4-5 cups
Jaggery (Sharkara): 1/2 kg.
Jeera: 1/2 tsp.
Dry Ginger: 1/4 inch piece.
Finely Sliced Coconut Pieces: 3 tbsp.
Cashewnuts: 2 tbsp, broken.
Kismis (Raisins): 2 tbsp.
Ghee: 3 tbsp plus 1 tbsp for tempering.
Blend the bananas in a blender or mixie. You can mash with fork too. Melt jaggery with little water (about 1/4 cup), when cooled strain and keep aside.
Heat a large heavy bottom pan with ghee, add in the mashed bananas. Mix well, and let it cook for 5 min. Add in the melted jaggery and mix into the bananas and simmer for 15 minutes.
While it is simmering, put the cleaned dal (cherupayar parippu) into a pressure cook and cook for 3-4 whistles, keep aside. Grind cardamon, dry ginger, and jeera; keep aside.
Add the cooked dal (cherupayar parippu into the banana-jaggery and mix well. Simmer and mix for 5 minutes.
Add in the thin coconut milk and mix everything together and allow it to boil. Once it starts to boil put the flame in medium or low flame and allow it to simmer until it becomes thick (about 15-20 minutes.
Add in the thick coconut milk, and the ground spices. When about to boil, simmer for 2-3 minutes.
Heat a tadka pan with 1 tbsp ghee and add in thinly sliced coconut; once it starts to brown add in cashewnuts, and then lastly kismis.
Pour this over the payasam, mix well and serve.
Use 200 ml cup for measuring.
Thick coconut milk is otherwise known as "onnam pal" and thin coconut milk is otherwise known as "randam pal".
Prep time: 15 minutes
Cooking time: 50 minutes
Flavours Of Mumbai
Ingredients (used american measuring cup, 1 cup = 250 ml):
1 tbsp ghee (clarified butter)
½ cup oil
1 cup rice (soaked in water fr 2 hrs)
½ cup jaggery powder + 1 tbsp water ( I used organic)
2-3 green cardamom
1 cup fresh grated coconut
4-5 or 1 cup of small mashed bananas
12-14 chopped cashew nuts (optional)
A pinch of baking soda (optional)
A pinch of salt
Firstly soak rice in water overnight or for 2 hrs. Mix jaggery powder in hot water. Boil for 2 mins. Check if there are any impurities.
Strain the water and ground the rice until smooth. Add little water if required. Now add the jaggery-water mixture, cardamom and bananas. Grind everything even if bananas are coarsely grounded it's okay. Finally add salt, chopped cashews, ghee and fresh grated coconut. Mix all nicely. The mixture needs to be of idli batter consistency. If the consistency is thin then add some more mashed bananas or grated coconut.
Allow the batter to rest for an hour or add a pinch of cooking soda, mix and you are ready to make. Place the appam pan / ebelskiver pan over the fire. Add few drops of oil over each mould.
Once oil is hot add scoop of each batter over each mould.
Allow to cook for a minute. Invert them with a skewer or a knife.
Allow to cook again.
Again invert and cook until golden brown from both sides.
Your Unniyappam 's are ready serve them hot with tea or coffee.
The batter should be of medium consistency just like a idli batter
If you don't have a appam pan or ebelskiver then just fry them like pan cakes.
Prep time: 2 hours
Cooking time: 20 minutes
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