AVAL UPMA

AVAL UPMA

Ingredients

1.      Aval /beaten rice-1 ½ cup

2.      Onion- 1no chopped

3.      Green chilly- 2 or 3cut into thin round slices

4.      Ground nuts-a handful

5.      Oil-2tbsp

6.      Mustard seeds-1/4 tsp

7.      Dry red chilly-2 nos

8.      Turmeric powder-1/2tsp

9.      Asafoetida-a pinch  

10.  Coriander leaves- a handful chopped

11.  Tomato-1 no ,deseeded and chopped

12.  Grated coconut-4tbsp

13.  Lime juice /tamarind juice-1tbsp

14.  Salt

Method of preparation

1.      Wash aval ,drain the water. Let it rest for 5 min.

2.      Heat oil in a pan.splutter mustard seeds, add dry red chilly and ground nuts. Stir until the peanuts get roasted.

3.      Add chopped onions , green chilly and salt sauté until onion turns soft.

4.      Add turmeric powder and asafoetida stir for 2 min.

5.      Add soaked aval.mix well.

6.      Sprinkle lime juice or tamarind juice. Add chopped coriander leaves, grated coconut and tomato. Give a nice stir. Switch off the flame, serve hot.

Notes: I used thick flakes. If you are using thin flakes of aval then do not  wash just sprinkle some water in order to make it drench.

.for tamarind juice, soak a small ball of tamarind  in ¼ cup of water. Squeeze to take the juice.

MATHANGA ERISSERRY/PUMPKIN ERISSERRY

This is one of traditional curry in sadya .This is  simple and quite  easy one which can be done within 15 minutes. 

Ingredients

1.      Mathanga-500gm

2.      Green chilly-6nos

3.      Grated coconut-2cup

4.      Cumin seeds/powder-less than ¼ tsp

5.      Garlic-3pods

6.      Turmeric powder-1/4tsp

7.      Pearl onions-4 nos

8.      Salt

9.      water

For seasoning

10.  Oil-2tbsp

11.  Mustards seeds-1/4tsp

12.  Dry red chilly-2nos

13.  Pearl onions-thinly sliced,1tbsp

14.  Curry leaves

15.  Grated coconut-3tbsp

Method of preparation

1.      Peel off and clean the pumpkin, cut into medium sized cubes.

2.      Grind the ingredients 3 -7 into a coarse mixture by adding 4tbsp of water.

3.      In a pressure cooker add pumpkin pieces, coconut mix, green chilly,2cup of water,salt.cook up to 2 whistles.

4.      When it is done mash well using a wooden spoon.

5.      For seasoning-heat oil in a pan ,splutter mustard seeds, when it crackles add curry leaves ,red chilly, round slices of pearl onions.fry till onion turns brown. Remove this from pan. In the same pan add the grated coconut, stir till coconut turns light brown. Add all this into the curry. Serve with rice

Notes: Erisserry tastes best with reddish yellow pumpkin.

CHEMMEEN MASALA (PRAWNS MASALA)

Ingredients

1.      Prawns-1kg

2.      Chilly powder-1tbsp

3.      Coriander powder-1tbsp

4.      Turmeric powder-1/2tsp

5.      Pepper powder-1/2tbsp

6.      Coconut pieces(thenga kothu)-3tbsp

7.      Salt

8.      Water-2cups

For masala

1.      Onion-3 nos,thinly sliced

2.      Ginger-julienned,2tbsp

3.      Garlic-crushed,1tbsp

4.      Green chilly-slitted,3nos

5.      Tomato-2 nos,chopped

6.      Chilly powder-1 ½ tbsp

7.      Coriander powder-2tbsp

8.      Garam masala-1tsp

9.      Pepper powder-1tbsp

10.  Oil-4tbsp

11.  Curry leaves-2sprigs

12.  Salt

Method preparation

1.      Clean and devein the prawns.

2.      Cook the prawns with the ingredients 2 to 8 for about 10 to 15 min.

3.      Masala preparation-heat oil in a pan add curry leaves, ginger ,garlic,green chilly stir for 5 min.

4.      Add onions and salt sauté until onion turns brown.add all powders except pepper powder stir for 2 min.

5.      Add chopped tomatoes cook until it melts.

6.      Add cooked prawns along with the stock.mix well with the masala.

7.      Keep in medium flame for some time.cook till the prawns are well coated with the masala.

8.      Lastly add pepper powder,give a nice stir.swich off the flame.serve with rice.

Notes: do not overcook the prawns as it will turn rubbery