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Chakka payasam is also called chakka pradaman in kerala… Its a traditional and very popular dish… For every festivals like onam, vishu etc we usually make this… Its quite easy to make… Chakka payasam is made by using chakka varattiyath…
Ingredients for Chakka Payasam
Chakka varattiyathu – 4 tbsp
Jaggery – 4
Coconut milk – 1/2 cup
Coconut – 1/2 cup (chopped)
Ghee – 2tbsp
Water – 1 cup
Method
1. Put jaggery in a saucepan and add 1/4 cup of water and allow it to melt… filter it and keep aside…
2. Fry the chopped coconut pieces and keep aside… also fry the raisins and keep aside.. (don’t put both together)
3. Mix chakka varattiyathu, coconut milk, and 3/4 cup of water well in a beaker..(if you need you can use your hands or blender)
4. Heat the jaggery paste that we keep aside in a wide bottomed pan… boil it until it become a thick paste… stir well…
5. Then add the mixture of chakka varattiyathu, coconut milk and water to the pan… mix it well and allow to boil… stir continuously… ( determine the consistency you need and add water according to that…)
6. When it boil keep it in stove for 3 min in low flame…
Then add the fried coconut pieces and raisins to it and mix well….
Stir well and serve once it is cool….
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This dish is an important part of sadya/ feast. No kerala feast is complete without kalan. Its also called katti kalan. Its a thick gravy dish… Its a delicious dish.. try this..
Ingredients for Kurukku kalan
Raw banana – 1
Chena / elephant foot yam – Sliced 1/2 cup
Curd – 1/2 L (beaten, do not add water , must be sour)
Turmeric powder – 1 1/2 tsp
Pepper powder – 1 1/2 tsp
Roasted fenugreek seeds (powdered) – 1/2 tsp
Grated coconut – 1 cup
Green chilli – 4
Cumin seeds – 1/2 tsp
Mustard seeds – few
Red chilli – 2
Curry leaves – few
Salt to taste
Oil
Method
1. Remove the skin and cut the vegetables into thick cube pieces…
2. Make a thick paste of grated coconut, cumin seeds and green chillies and keep aside…
3. Cook the vegetables along with turmeric powder, little pepper powder and water.. Do not over cook the vegetables..
4. Allow it to dry and then add curd and salt and mix well in low flame by stirring it continuously and allow it to dry…. Make sure not to add salt to vegetables until they are completely cooked…
When it cools it thickens further so decide the consistency….
5. Add the thick paste we already made to it and mix well.. if you need you can add little more curd according to the sour taste you need ,then add the pepper powder and salt and mix well and cook it for 5 mins…. Switch of the flame.. Add the fenugreek powder and mix well….
6. Heat oil in a pan and splutter the mustard seeds and fry the red chillies and curry leaves along with it and add to kalan… Mix well…
Aviyal is a mixed vegetable dish common in south india… This dish contains most of all the vegetables, so a nutrient food too… It is also an unavoidable dish in sadya or feast.. it is generally eaten with rice..
Ingredients for south indian aviyal
Drumsticks / Moringa – 3
Carrot – 3
Beans – 8
Elephant yam / Chena – 100 gm
Raw plantain – 1
Lobia / payar – 8
Turmeric powder – 1tsp
Grated fresh coconut – 1½ cup
Green chillies – 5 sliced
Curds – 1 cup (lightly sour)
Salt to taste
Curry leaves – few
Oil
How to make Aviyal-step by step instruction
1. Wash the vegetables and slice it lengthwise in to small pieces (as the length of our little finger)…
2. In a wide bottomed pan cook the vegetables with 1 and 1/2 cup of water, enough salt and turmeric powder…
3. Make a paste of grated coconut and greenchilli..
4. Add this paste to the cooked vegetables and stir well… boil it…
5. When most of the water evaporated add the curd and warm it ( donot allow to boil ) continue stirring..
Then switch off the flame… add coconut oil and curry leaves and mix well…
Serve hot….
Notes:
If you need you can add bitter guard too… add you can also use mango or tamarind instead of curd….
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