OPOS Mampazha Pulisseri | OPOS Recipe | Onam Sadya Recipe

 Mor Kuzhambu is made with veggies and Pulisseri is made with fruit.Traditionally mampazha pulisseri is made is nattu manga which gives a divine taste.In case if u dont have u can use normal ripen mango.

Here my mango is not sour so i add little jaggery.Thxs to RK sir who is the founder of OPOS

Preparation Time : 5 mins
Cooking Time : <6 mins
Serves : 4

Ingredients :

Nattu Mango - 4 OR ipen Mango - 2 big (Chopped into pieces)
Turmeric Powder - 1/2 tsp
Red chilli Powder -1 tsp
Pepper Powder -1/4 tsp
Salt -To taste
Jaggery -1 tsp
Slit green chillies -2
Water -3 tbsp
Curry Leaves -1 sprig
Coconut Oil -2 tsp
Sour Curd - 2 cups
Roasted fenugreek seed powder -1/4 tsp

To Grind:
Grated Coconut  - 3/4 cup
Jeera -1 tsp

To Temper :
Ghee -1 tsp
Mustard Seeds -1/2 tsp
Dry Red Chilli -2

Method :
*Grind the ingredients given under "TO GRIND" to a fine &thick paste.

*In 5L PC
Layer 1 : Water+Oil +Cut Mango pieces

Layer 2 :Top with turmeric pdr+red chilli pdr+salt+pepper pdr+jaggery+Curry leaves+green chillies+Coconut Paste.

 *Cook at high flame for 2 hisses.Switch off the flame,release the pressure.

*Once its warm add the whisked curd and roasted fenugreek pdr.Finally temper with the ingredients given "TO TEMPER ".

*Serve with hot rice /Idiyappam

Malabar Rice Pathiri |Breakfast Recipe

 Its a famous recipe in Malabar region of Kerala,Kerala Muslim prepared it in special occasions like Iftar and Ramadan.

Ingredients :

Pathiri Podi / Rice Flour - 1 cup + for dusting
Water -1 cup
Salt -To taste

Method 

*Take water,salt in a vessel,boil it.Slowly add the rice flour over low heat.stir it occasionally,make sure bottom of the vessel doent get burnt.

*When mixed it properly,cover it with a lid and switch off the flame.After 5 mins transfet the mixture to a wide bowl.

*Now you have to knead the dough when it is warm.knead it well until it turns soft pliable dough without adding anymore water or rice flour.its very important step.

*If needed wet your hands in cold water to knead the dough.Always cover the dough with damp cloth.Now make lemon sized balls.

*Dust the rolling board and pan with same pathiri podi,now roll the balls into a thin circle.

*Heat nonstick pan over medium heat,place the rolled pathiri on it,stir it in between .when the pathiri starts bubbles turn into other side.

*Slightly press it kitchen paper,this will help to rise up and the pathiri will remains soft.Then the other side also start to bubbles,remove from the pan

*Before putting the next pathiri ,wipe out the brown powder from the pan using a dry cloth or kitchen paper.

*Serve the pathiri with any non veg or veg curry but it goes well with non veg curry.

MY NOTES

The key to make soft pathiri is knead the dough while it is warm and without adding anymore water/rice flour. 

*Always wipe out the pan before putting the next pathiri because the pathiri should remain white.

 *Dont overcook the pathiri else it will be hard .

Tindora (Ivy Gourd) Avial / Kovakkai Avial | Kerala Recipe

 Usually we will make the Avial with Carrot,Drumstick,Beans,Ashgourd ,Raw banana etc.One day i tried avial with tindora,we all loved it.

Cooking Time : 20 mins
Serves : 3

Ingredients

Tindora - 1/4 kg
Turmeric pdr / Haldi - 1/2 tspn
Tamarind Pulp - 1 tbspn
Salt - To taste
Curry leaves - 1 sprig
Coocnut oil - 1 tspn

To grind

Grated coconut - 1/2 cup
Green chilly -
Jeera/Cumin seeds - 3/4 tspn

Method

*Wash and cut the tindora lengthwise into 3-4 pieces.

*In a vessel add the cut veggie+turmeric pdr +water. Add the water just immerse in level. and mix it well and cook.

 *Meanwhile grind the ingredients given under the table 'To grind ' to a coarse paste

 *Once the veggie is half cooked add the tamarind pulp+salt+coconut paste.

 *Cook it for another 5 mins and switch off the flame.

*Finally add curry leaves & coconut oil& cover it

MY NOTES

*Instead of Tindora u can add Raw/Green tomato also..

*You can use curd instead of tamarind pulp,in such case u add the add after the veggie is cooked completely cooled down else it will  be curdle .

Bittergourd Theeyal / Pavakka Theeyal | South Indian Kuzhambu Recipes

 Preparation Time : 10 Mins
Cooking Time : 20 Mins
Serves : 3-4

Ingredients

Bittergourd / Pavakkai - 1 Big size
Tamarind - Small Lemon Size
Grated Coconut - 1 cup
Pearl Onions - 5
Curry Leaves - 1 Sprig
Fenugreek Seeds - 1/4 tspn
Pepper corns -1/4 tspn
Coriander Powder - 3 tspn
Red Chilli Powder - 2 tspn
Turmeric Powder -1/4 tspn

To Temper
Coconut Oil - 1 tbspn
Mustard Seeds - 1/2 tspn
Curry Leaves -few

Method

*Soak tamarind in hot water and extract the juice from it.Keep aside.

*Deseeded the bittergourd cut into small pieces.

*In a pan fry the grated coconut till it becomes brown,stirring continuously iin low heat.

*Add pearl onions,fenugreek seeds,pepper corns & curry leaves.

*Once the coconut roast well add the spice powders and switch off the flame.

*Set aside to cool and grind it to a very fine paste.

 *Heat Oil in a vessel add the temper items given under the ingredients 'To temper '

 *Add the bittergourd pieces,saute it well for 5 mins.

 *Then add tamarind juice+salt.

 *Once the raw smell of tamarind goes away add the coconut paste.

*Cook it well until the gravy thickens.Serve hot with rice.

MY NOTES

*The tastewill be  better in next day.

*Instead of bittergourd u can use Pearl onions,Okra,Drumstick,Yam.