Coconut pudina chutney

Coconut grated – 1cup
Small onions – 5
Garlic – 1 clove
Ginger – 1/2 inch piece
Mint leaves – 6 leaves
Curry leaves a few
Green chilies – 2
Salt to taste
Juice of lemon – 1

Grind all the above things except limejuice. Mix limejuice to the ground chutney. Serve with biriyani.

Puli Inchi (Inchimpuli)

Ingredients
Ginger(Inji) 50 Gms
Tamarind (Puli) 100 Gms dissolved in water to make a potion/liquid
Green Chillies 2-3
Mustard seeds 1 tbsp
Bay leaves 2-3
Oil 2-3 tbsps
Red chilli powder and salt as per taste
A pinch of sugar/jaggery if required
Preparation
Cut ginger lengthwise into slices and again cut them lengthwise to get thin strips of ginger. Boil this ginger in water with green chillies, red chilli powder, salt and some jaggery (All as per taste). Make a potion of tamarind and add it to the boiling water. After boling for about 10 minutes put off the flame. Season the boiled potion, for this, heat 3 tea spoons of coconut oil in a spoon splutter one tea spoon of mustard with bay leaves. Garlic and tomatoes can also be added as per the taste .

Avial

Avial – Vegetable side dish

Ingredients
Cucumber/Ash gourd diced 2cups
Snake gourd 1 cup diced
White brinjal 3 nos
Carrot – 1 Yam 1 cup diced
Drum stick 2 nos cut to 2 inch pieces
Raw banana 1 no
String bean(valli payar) 1/2 cup
Raw mango 1/2 cup
Coconut 1/2
Cumin seeds 1 tsp
Small onions 10
Green chillies 4
Turmeric 1 tsp
Chilli powder 2 tsp
Salt To taste
Curry leaves 2 sprigs
Coconut oil 3 tbsp

Preparation
Dice the vegetables into 1 inch long pieces with medium thickness. Keep the diced yam in a vessel of water seperately from the other vegetables. Take a heavy bottom vessel and put the yam and half cup water and cook covered till half done. Then add all the other vegetables except the mango. Put the turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There is no need to add water as the water will come out of cucumber. When half done put half of the thinly sliced mango pieces and cook covered. Grind the cumin seeds, small onions, green chillies, raw mango and coconut with a little turmeric to a coarse paste. Add no water. When the vegetables are cooked, mix with a spoon and check for water. If there is excess of water cook uncovered on high flame till the mix comes to a custard consistency. Lower the flame and add the ground paste and mix well. Let it cook for 2 minutes. Now add the curry leaves and the coconut oil and mix well. Switch off flame and keep covered on the hot stove. The curry has to sit for at least half an hour before serving.

Erucheri (Elissery/ Elesseri)

Ingredients
Plantians 2
Grated fresh coconut 1-1/2 cup
Crushed black pepper 1/4 teaspoon
Turmeric Powder 1 pinch
Salt To taste
Mustard 1/2 teaspoon
Red chilli 1
Urad dal 1/2 teaspoon
Curry leaves for seasoning
Coconut oil 1 tablespoon

Preparation
Peel plantains and cut into small pieces after slitting length wise into quarters clean the plaintains in turmeric water. Cook with water well above level of plaintains, salt, turmeric and pepper added on low heat until plantains are done. It takes about almost 25 minutes or so. Grind half the fresh coconut and add it to cooked plantains. In a seperate pan heat coconut oil and season with mustard, urad dal, curry leaves and fry remaining grated coconut until reddish brown pour this into the plantains and ericheri is ready.

Grated Vegetables (Thoran)

Thoran is a dry curry prepared with thinly sliced, or grated vegetables mixed with grated coconut. Note that thoran is cooked without adding water, so make sure you cut all the vegetables finely. You can prepare thoran using french beans, carrots, etc. When making thoran using bittergourd, snakegourd, gherkins, ladies fingers, remove turmeric powder from ingredients.

Sl.No  Ingredients  Quantity  PreCooking Preperation 
1 Turmeric Powder 1/2 teaspoon 
2 Salt To taste 
3 Cabbage 1 small Grated or cut into thin slices
4 Coconut 1 cup Grated
5 Green Chillies 3 or 4 Cut into small slices
6 Onion 1 medium sized Cut into small pieces
7 Oil 1 tablespoon 
8 Mustard Seeds 1/2 teaspoon  
9 Curry Leaves 1 stalk  
10 Garlic 1 or 2 cloves Cut into thin slices (optional)

Preparation
Mix the cabbage, salt, coconut, turmeric powder, green chillies, onions, garlic, curry leaves with hand, squeeze lightly to mix them well.
In a heavy bottomed vessel, heat oil, add the mustard seeds, and wait till they sputter.
Add the vegetable mix, and cook at a medium heat, mix in between.
When almost cooked, increase the heat, so that the curry dries up.
Serve hot rice.

Fried Vegetables (Mezhukkupuratti)

Mezhukkupuratti is a curry made up of fried vegetables. Use of red chilli powder depends upon personnel perference. You can make the same curry using string beans, ridge gourd, ladies fingers, gherkins, plantains, etc.

Sl.No  Ingredients  Quantity  PreCooking Preperation 
1 Turmeric Powder 1/4 teaspoon 
2 Red Chilli Powder 1/3 teaspoon 
2 Salt To taste 
3 French Beans 2 cups Cut into 1/2 inch long pieces
4 Green Chillies 3 or 4 Cut into 1/2 inch long pieces
5 Onion 1 medium sized Cut into 1/2 inch long slices
7 Oil 1 tablespoon 
8 Mustard Seeds 1/2 teaspoon  
9 Curry Leaves 1 stalk  

Preparation
In a heavy bottomed vessel, heat oil, add the mustard seeds, and wait till they sputter.
Add the onions, green chillies, and curry leaves, fry them till onion becomes golden brown.
Add the french beans, and cook at a low heat, without adding  water, mix in between.
When almost cooked, increase the heat, so that the curry dries up.
Serve hot rice.

Olathirachi (Beef Fry)

This is one of the traditional beef curry known as olathirachi. You can be sure of having some, on any important occasion of Keralite Christian community. Prepared with fresh beef it is a sure treat with rice or chapati / roti.

Sl.No  Ingredients  Quantity  PreCooking Preparation 
1 Beef 1 Kg Cut into small cubes
2 Onions / Shell onions 2 to 3 cups Cut into thin slices
3 Ginger 1/2 cup Cut into juliennes
4 Garlic 1/2 cup Cut into juliennes
5 Curry leaves 2 stalks Cleaned
6 Salt To taste 
7 Coconut 1 cup Cut into thin rectangular pieces
8 Green Chillies 4 or 5 Sliced lengthwise
9 Vinegar 3 teaspoons Optional
10 Red Chilli powder 2 teaspoons  
11 Turmeric powder 1/4 teaspoon  
12 Coriander powder 1 1/2 tspn  
13 Garam masala 2 teaspoon  
14  Oil 3 tablespoon  
15  Tomato paste 2 teaspoons Optional

Preparation
Cut the beef into small cubes, and clean thoroughly.
Cut the onions, ginger, garlic, and coconut. Coconut should be cut into around 1 cm long, thin pieces.
Heat oil in a heavy bottomed vessel, and fry coconut, onions, ginger, and garlic. Fry till onions, and coconut pieces turn light brown. Add a stalk of curry leaves.
Add a little oil to fry the masala. When the oil is heated, add the turmeric powder, chilli powder, coriander powder, and the garam masala, and fry.
If you are not using vinegar, add tomato paste.
Add the cleaned beef and water enough to cook.
You can cook this mixture in a pressure cooker when in a hurry. Remove when almost cooked.
In a wide based vessel, put the cooked curry, add a stalk of curry leaves, and cook at a medium heat.
Cook till the water content is evaporated, and the curry becomes dry.
Serve with hot rice or chapattis.
This dish could be stored for some days, just heat it in a little oil, when served.