MAMBAZHA PRADHAMAN - MANGO PAYASAM

HOW TO MAKE MAMBAZHA PRADHAMAN  - MANGO PAYASAM

INGREDIENTS :

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Switch off the flame.
• Strain the melted Jaggery for any impurities.
• Peel, Core & Cut the Mangoes and discard the Seeds.
• Cut the Mangoes and drop the pieces into a blender.
• Puree the Mangoes and keep it aside.
• Heat Ghee in a heavy-bottomed pan/brass Uruli.
• Fry the Coconut Pieces on a very low flame until it turns aromatic and into light golden colour.
• Add Cashew Nuts and Raisins to the Ghee and fry until Raisins fluffs-up.
• Pour Puree Mangoes to the above and cook on a low flame stirring occasionally.
• Cook this on a low flame for about 5-7 minutes.
• Gently pour the Jaggery Syrup to the above ingredients and give a quick stir.
• Boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Switch off the Mambazha Pradhaman/Mango Payasam.
• Serve Mambazha Pradhaman/Mango Payasam hot or cold.

NOTES :

• Can also add few small pieces of Mangoes along with Mango Puree.
• Adjust the amount of Jaggery to suit your taste preference.

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

HOW TO COOK ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

INGREDIENTS:

METHOD:

• Grind half the amount of Tender Coconut Shavings along with 1/4 Cup of Tender Coconut Water & Cardamom Pods into a fine Paste & keep it aside. 
• Cut the remaining Coconut Shavings into small pieces and keep it aside.
• Mix the ground paste along with Milk & remaining Tender Coconut Water.
• Mix the ingredients until well combined, make sure there are no lumps.
• Boil this mixture on a heavy-bottomed pan/Uruli.
• Cook this on a low flame stirring continuously for few minutes.
• Pour in the Condensed Milk, small pieces of Coconut Shavings and give a quick stir.
• Boil this on a low flame stirring it occasionally until Elaneer Payasam reaches the desired consistency.
• Switch off the flame.
• Serve Elaneer Payasam hot or cold.  Tastes better when cold/refrigerated.

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

NOTES :

• Use slightly thick Tender Coconut Shavings for this recipe.
• Adjust the sweetness to suit your preference.
• Adding Cardamom is purely optional.
• I have not added Cashew Nuts & Raisins roasted in Ghee in Elaneer Payasam. Can add it if you prefer.
• Can substitute condensed milk with add 1/3 Cup of Sugar & additional 1 Cup of Milk.

KOOTTUKARI - PALAKKADAN STYLE KOOTTUKARI

HOW TO COOK KOOTTUKARI - PALAKKADAN STYLE KOOTTUKARI

INGREDIENTS:

For Koottukari:

To Saute & grind Coarsely :

To Roast & for Tempering :

METHOD:

To Saute & grind Coarsely: 

• Heat Coconut Oil in a pan, let the flame be at low.
• Add slit Green Chillies, a Sprig of Curry Leaves, Peppercorns and 1/3 Cups of grated Coconut to the oil.
• Fry this briefly on a very low flame for 1–2 minutes.  The idea is to get rid of the raw smell from the ingredients.
• The Coconut shouldn't be over fried.  It should turn just glossy.
• Immediately grind the ingredients into a coarse mixture.
• Keep this aside.

For Palakkadan Koottukari :

• Clean and wash the Bengal Gram Dhal 2–3 times or until water runs clear.
• Soak it with ample of water for 20–30 minutes.
• Once soaked, discard the water used for soaking.
• Pour 1-11/2 Cups of Water to the Bengal Gram Dhal and cook it along with Turmeric Powder.
• The dhal should not be over-cooked or turn mushy.
• Meanwhile, Peel & Cut Yam & Ash Gourd into Cubes.
• Once the Dhal is cooked, add the cubed Elephant Yam along with a dash of Salt & Red Chilli Powder.
• Stir, Cover & Cook this on a low flame until the Elephant Yam is 3/4 cooked.
• Now add the cubed Ash Gourds, cover & cook this along with the above ingredients on a low flame until both the vegetables turn soft and cooked.
• Now add the ground coarse mixture and mix well.
• Gently mix the ingredients until it is well combined.
• Care should be taken not to mash the Dhal & Vegetables.
• Add Jaggery and leave it on a very low flame for a few minutes.

To Roast & for Tempering :

• Heat Coconut Oil in a Pan.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add 1/2 Cup of grated Coconut and fry this on a low flame until it becomes golden brown in colour.
• The coconut should be roasted until it is fragrant and crunchy.
• Care should be taken not to burn the Coconuts while roasting it, which will spoil the overall taste of this Koottukari.
• Pour the Tempering to the Koottukari and mix well.

NOTES:

• I have used Bengal Gram Dhal in the recipe which is unique to Palakkadan Koottukari.
• Some regions of Kerala cook the same recipe with Black Chick Peas. Cook accordingly.
• The Dhal & Vegetables shouldn't be over-cooked or turn mushy.
• Ample of Coconut Oil & Coconut used in the recipe gives an authentic taste. Adjust to your preference.
• While tempering and roasting, the grated coconut should be roasted on a low flame until it turns into golden brown, fragrant and crunchy.
• This gives an extraordinary texture and flavour to this Palakkadan Koottukari.

Authentic Madhya Thiruvithamkoor Style Creamy Olan Recipe

Authentic Olan Recipe: A Traditional Kerala Sadhya Favourite

Olan: The Essence of Kerala Sadhya

    If you’ve ever experienced the rich, festive flavours of a Kerala Sadhya, you’ve likely tasted the creamy and subtle Olan.  Olan is a quintessential dish in traditional Kerala cuisine, known for its subtle yet rich flavours. This mild, creamy preparation of Ash Gourd, Pumpkin, and Cow Peas (or Red Beans) is a staple in Kerala Sadhya (feast). What sets Olan apart is its fragrant finishing touch of Coconut Oil and fresh Curry Leaves, making it a perfect complement to other dishes.

Explore the Rich Flavours of Olan: 

Madhya Thiruvithamkoor vs. Palakkadan Styles

    The Madhya Thiruvithamkoor Style, originating from the Kottayam, Pathanamthitta, Alappuzha, parts of Kollam, and Idukki regions, is known for its rich use of coconut milk. This style creates a creamy, luxurious Olan with a combination of Cow Peas, Red Beans & Ash Gourd, Pumpkins and adds copious amount of coconut milk that highlights the region’s preference.

    In contrast, the Palakkadan Style Olan is known for its simplicity and minimalism. My family’s version, which follows this style, uses local vegetables cooked in the coconut milk and focuses on a simpler combination of Pumpkin, Long Beans and Green Chillies, finished with a drizzle of Coconut Oil & Curry Leaves. This version is creamy & rich in its own subtle flavours.

 To read more about the Palakkadan Style Olan, its significance and cooking method, click the link...

History and Origin of Madhya Thiruvithamkoor Style Olan

    Madhya Thiruvithamkoor, also known as Central Travancore, is a region in Kerala that includes districts such as Kottayam, Pathanamthitta, Alappuzha, parts of Kollam, and Idukki. This area is renowned for its rich agricultural lands and diverse culinary traditions. The use of coconut milk in Madhya Thiruvithamkoor style Olan reflects the region's abundant coconut cultivation and its integral role in local cuisine.

Culinary Significance

    The Madhya Thiruvithamkoor Style of Olan is particularly celebrated for its generous use of coconut milk, which imparts a creamy texture and rich flavour to the dish. This style emphasizes the blending of local ingredients, such as Ash Gourd, Pumpkin, and Cow Peas, Red Beans with coconut milk, which is a staple in Kerala’s diet. The dish’s mild flavour is designed to complement the spicier and more robust dishes typically found in a traditional Kerala Sadhya (feast).

    In Kerala, Sadhya is not just a meal but a cultural event, often served during festivals and special occasions. The Madhya Thiruvithamkoor Style Olan, with its creamy coconut milk base, is a cherished component of this elaborate feast. The inclusion of Olan in a Sadhya signifies the importance of balance in flavours, where the subtlety of Olan enhances the overall dining experience, allowing the more intense flavours of other dishes to stand out.

"Unveil the Secrets of Easy Madhya Thiruvithamkoor Olan: Ingredients and Step-by-Step Guide"

Traditional Olan Recipe - A Kerala Classic

Ingredients for Madhya Thiruvithamkoor Style Olan

• Ash Gourd - 1 Cup, peeled and cubed
• Yellow Pumpkin - 1 Cup, peeled and cubed
• Cow Peas - 1/4 Cup
•  Red Beans - 1/4 Cup
  
• Green Chillies - 3-4, slit
• Thin Coconut Milk - 1 Cup
• Thick Coconut Milk - 1/2 Cup
• Curry Leaves - 2 Sprigs
• Coconut Oil - 1 Tablespoon
• Salt - To Taste
• Sugar - A Pinch (Optional)

Method for Madhya Thiruvithamkoor Style Olan

Soaking and Cooking Beans

• Soak the Beans: Clean, wash, and soak Cow Peas and Red Beans in ample water overnight or for at least 6–8 hours. Alternatively, soak in hot water for 3–4 hours.
• Cook the Beans: Discard the soaking water. Add 3 cups of fresh water and pressure-cook the beans for 2 whistles on high flame, then lower the heat and cook for another 3–4 whistles. Ensure the beans are tender but not overcooked.

For a detailed guide & Tips on cooking Beans, Lentils & Pulses, click here...

Preparing the Olan

• Prepare the Vegetables: Peel the Ash Gourd and Yellow Pumpkin, and cut them into 1" cubes.
• Combine Ingredients: Add the cubed vegetables to the cooked beans, along with salt, slit Green Chillies, and one sprig of Curry Leaves.
• Cook with Coconut Milk: Pour in the thin Coconut Milk and cook the vegetables on a medium-low flame, stirring occasionally to prevent curdling.
• Finish with Thick Coconut Milk: Once the vegetables are tender, add thick Coconut Milk and a pinch of sugar (if desired). Cook on very low heat, gently stirring. Avoid boiling to prevent curdling.
• Add Final Touches: Turn off the heat, drizzle Coconut Oil over the dish, and add another sprig of Curry Leaves. Cover and let the Olan sit for 10–15 minutes to enhance the flavours.

Serve Madhya Thiruvithamkoor Style Olan as part of a Kerala Sadhya or with rice for a comforting meal.

Pro Tips & Notes:

• Use fresh, thick coconut milk for the best taste.
• Avoid overcooking the Beans & Vegetables; they should be tender but not mushy.
• Keep the heat low to prevent curdling the coconut milk.
• Finish with a drizzle of coconut oil and curry leaves for an authentic taste.

For more traditional Kerala Recipes and Sadhya favourites, subscribe to [Essence of Life - Food]

Why You’ll love this Recipe:

• Quick & Easy: Ready in under 30 minutes.
• Mild & Creamy: Balances out spicier dishes with its comforting texture.
• Versatile: Ideal for festive occasions or everyday meals.

Bookmark this recipe for your Onam Sadhya or pin it for later. Enjoy the traditional flavours of Kerala with every bite!

Explore More Kerala Delights

Discover the flavours of Kerala with a wide range of recipes from Essence of Life - Food:

• Sadhya Side Dishes
  
• Palakkadan Style Olan Recipe
• Traditional Kerala Sadhya Menu
• Homemade Coconut Milk Recipe

    Olan, in its various forms, showcases the rich culinary heritage of Kerala. Whether you prefer the creamy Madhya Thiruvithamkoor Style or the simple Palakkadan Style, both versions offer a delightful taste of tradition. Try these recipes and bring the essence of Kerala to your table!

HOW TO COOK PINEAPPLE PULISSERY

INGREDIENTS:

To Cook Pineapple:

To Grind:

For Tempering:

For Pineapple Pulissery:

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, core and dice the Pineapple.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Pineapple pieces.
• Add 1/2 Cup of Water and cook until Pineapple pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Pineapple pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Pineapple-Coconut Mix.
• Add Jaggery to the Pineapple Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Pineapple Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

NOTES:

• I have used the green variety of Pineapple, which has thick flesh, in the recipe.
• Can also use canned Pineapple. If using Canned Pineapples, make sure to drain the pineapple pieces and give a quick rinse before cooking
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Pineapple on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Ripe Mangoes for Mambazha Pulissery.

CHENA MEZHUKKUPURATTI - ELEPHANT FOOT YAM STIR-FRY

• Beans Mezhukkupuratti 
• Chakkakru/Jackfruit Seeds Mezhukkupuratti
• Pappanga/ Raw Papaya Mezhukkupuratti
• Potato Mezhukkupuratti 
• Kappa/ Tapioca Ularthiyathu

HOW TO MAKE CHENA MEZHUKKUPURATTI/ ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

For Chena Mezhukkupuratti:

To Grind Coarsely:

METHOD :

• Clean, Peel and wash the Elephant Foot Yam/Chena.
• Cut the Elephant Foot Yam/Chena into small cubes (of 1 cm size).
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Elephant Yam/Chena Cubes along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Sprinkle grated coconut and give a quick stir.
• Switch off the flame and serve Chena Mezhukkupuratti/Elephant Foot Yam stir-fry hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Chena Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Alternatively can pre-cook the vegetable along with Salt & Turmeric Powder with along with 1/2 Cup of Water in a Saucepan or in a Pressure Cooker for a whistle.
• Cook the Elephant Foot Yam until it turns soft.
• Do not overcook the Elephant Foot Yam/Chena.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• I usually add grated Coconut while cooking Chena Mezhukkupuratti, but it is purely optional.
• Can also add small Coconut bits(thenga kothu) instead of grated coconut.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Elephant Foot Yam/Chena on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Chena Mezhukkupuratti.

CARROT THORAN/UPPERI

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran

INGREDIENTS :

For Tempering :

METHOD :

• Clean, Peel and finely chop the Carrot.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Carrots along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.

NOTES :

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 

PINEAPPLE & GRAPES MADHURA CURRY

HOW TO MAKE PINEAPPLE, NENDHRAPAZHAM & GRAPES MADHURA CURRY

PINEAPPLE & GRAPES MADHURA CURRY

INGREDIENTS:

For Pineapple & Grapes Madhura Curry:

To Grind :

For Tempering :

METHOD :

• Peel, Core and dice the Pineapple into small Cubes.
• Peel and Cut the Nendhra Pazham into small Cubes.
• Cut Grapes into halves and keep it aside.
• Cook Pineapple and Nendhra Pazham along with Turmeric Powder, Red Chilli Powder and a dash of Salt.
• Pour 1/4 Cup of Water to the above and cook the fruits on a low flame until it turns soft.
• Meanwhile, grind the grated Coconut, along with Yellow Mustard Seeds, Green Chillies & Ginger into a smooth & thick paste.
• Pour the ground paste to the cooked fruits and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Now add halved Black Grapes along with the Jaggery syrup and mix well.
• Immediately switch off the flame.
• Meanwhile, heat Coconut Oil in a separate pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering to the Madhura Curry and give a quick stir. 
• Serve Pineapple & Grapes Madhura Curry as one of the side dishes in a Sadhya or as a side dish along with Rice & Curry.

NOTES:

• Pineapple and Nendhra Pazham should be slightly overcooked for this Madhura Pachadi.
• Do not cook Grapes, it would slightly wilt in the heat of the Curry, but it should retain the crunchiness.
• Use Curd/Yogurt which is not much sourer.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Jaggery to suit your sweet preference.
• Madhura Curry would naturally be sweet due to the Sweetness from the Fruits, adjust the sweetness (while adding Jaggery) accordingly.
• Adjust the consistency of this Madhura Curry as per your preference.
• Use Coconut Oil for a complete Nadan Ruchi.  Can use any other vegetable oil too.

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

HOW TO MAKE INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INGREDIENTS :

METHOD :

• Wash the Lime and pat it dry with a clean kitchen towel.
• Steam the Lime on a high flame for about 5-7 minutes, lower the flame and steam cook for another 15-20 minutes.
• Switch off the flame and allow the Lime to cool.
• Once cooled, Cut the Lime to 8 pieces. Lime tends to ooze out the juice while cutting.
• Reserve the Lime Juice in a separate bowl.
• Add Salt to the Lime Pieces and leave it aside for an hour or two.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the Gingelly Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the steam cooked Lime Pieces and saute it on a low flame for a few minutes until it becomes soft.
• Add Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add melted Jaggery to the above.
• Pour in the reserved Lime Juice and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Instant Lime Pickle/ Instant Naranga Achar to cool down.
• Finally, add Vinegar to the Instant Lime Pickle/ Instant Naranga Achar and mix well.
• Can serve this Pickle immediately.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Instant Lime Pickle/ Instant Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Can serve this Instant Lime Pickle/ Instant Naranga Achar immediately. 
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lime.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Instant Lime Pickle/ Instant Naranga Achar.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.