Cucumber Raita

VELLARIKKA PACHADI
Very easy to make for sadya .

Things needed :

Cucumber - 1 , peel ,remove the seeds & cut into small cubes.
Beaten curd - 1 cup

Grind to a paste:
Grated Coconut - 5 tbsp
Green chilly - 1
Cumin powder - 1/4 tsp
Garlic - 1 small pod

For tampering:
Mustard seeds - 1/2 tsp
Curry leaves - 1 spring
Shallots -2 , cut round

Preparation method :
Cook cut cucumber adding a small quantity of water & 1/2 tsp salt.
After it is cooked add the ground paste and cook until the raw smell goes. Don't overcook.
Turn off the heat. Allow to cool . Then add the curd, mix and check for salt.
For tampering heat oil in another pan. Splutter mustard seeds. Add curry leaves,shallots & fry .
Pour over pachadi. The pachadi is ready.

Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even after her lunch....due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it as side dish for Idlis and Dosas and Rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and ofcourse rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. Like pizzas for Italinas, Sambar for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar addict and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and at Onam.

This is how my mom makes sambar.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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