Green Papaya Avial Kootan | Paccha Papaya Avial

This recipe for Green Papaya Avial Kootan makes its way to the blog courtesy my colleague, Srividya K. Another colleague got Paccha Papaya Thoran for lunch and the conversation turned to the uses of unripe Papaya. Srividya mentioned making Avial with it and so here I come with the recipe.

Green Papaya Avial | Paccha Papaya Avial Kootan
Green Papaya Avial | Paccha Papaya Avial Kootan

I have already posted the recipe for the traditional Kerala Avial which is made with a mix of vegetables.

As I had never cooked with unripe Papaya ever before, I was a tad bit apprehensive about how this Paccha Papaya Avial would turn out. My fears, as it were, were unfounded and the Avial was just delicious with a mild flavour of the Papaya.

The success of this venture has also given me the impetus to try the Green Papaya Thoran soon. 🙂

How to Make Green Papaya Avial Kootan | Paccha Papaya Avial

Green Papaya Avial
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Green Papaya Avial Kootan | Paccha Papaya Avial
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This is the recipe for Green Papaya Avial (Paccha Papaya Avial Kootan), a variation of the traditiona Kerala Avial made with unripe Papaya.

Course: Main
Cuisine: Indian, Kerala
Servings: 4 People
Author: Aruna
Ingredients
  • 250 Gms Green Papaya
  • 1/3 Cup Grated Coconut
  • 2 Green Chillies
  • 1 tsp Cumin Seeds
  • 1 tbsp Coconut Oil
  • 1/4 Cup Thick Curd
  • Curry Leaves, A Few
  • Salt to Taste
Instructions
Making the Coconut Paste
  1. Grind the grated coconut, green chillies and cumin with just a little water to form a coarse paste.

  2. Set aside.

Preparing the Papaya
  1. Peel the papaya and cut into 4 pieces.

  2. Discard any seeds.

  3. Scrape off the white layer on the inside.

  4. Cut into 1" cubes.

  5. Add the Papaya pieces about 1/2 litre water, salt and turmeric.

  6. Cook covered till the Papaya is transparent and just done. If you cut with a knife, it should be firm but go through the piece.

  7. If there is excess water, drain it out. 

Putting Together the Green Papaya Avial
  1. Turn the heat to low.

  2. Add the curry leaves, coconut paste and coconut oil to the cooked papaya pieces.

  3. Mix well.

  4. Add the dahi and salt (if required) to the Avial.

  5. Mix well.

  6. Add just a little water, if the Avial is dry.

  7. Cook over low flame for 3-5 minutes. 

  8. Turn off the heat and cover.

  9. Let the Green Papaya Avial Kootan rest for about 10 minutes.

  10. Serve with hot steamed rice!

Paccha Papaya Avial Kootan
Paccha Papaya Avial Kootan

Ragi Idiyappam | Perfect Springy, Soft, Healthy String Hoppers

I have been meaning to post the recipe for Idiyappam for the longest time, but it was always on the back burner. This week’s Foodie Monday Blog Hop theme of Steamed Dishes came as the perfect vehicle for me to post this recipe. In addition, because I am trying to incorporate millets into my diet, I decided to post the recipe for Ragi Idiyappam.

Springy, Soft, Perfect, Ragi Idiyappam
Springy, Soft, Perfect, Ragi Idiyappam

I love Idiyappam because it is so light and yet filling. It is, in fact, my preferred breakfast when I am in Tamil Nadu or Kerala on vacation. I love eating it with sweetened milk or sweetened Coconut milk. On days when I want a savoury accompaniment, I eat it with Vegetable Kurma or Vegetable Stew, or spicy Sherva.

I chose to make Ragi Idiyappam because Ragi (Finger Millet) is easily available and is very nutritious. Ragi is also known for its cooling properties and is one of the best sources of Calcium. In fact, Ragi Ambli is a very popular breakfast in South India while Ragi Rotti and Ragi Sangati/Ragi Mudde is commonly eaten for lunch.

Read more about Ragi at https://millets.wordpress.com/millets/ragi-finger-millet/

Ragi Idiyappam
Ragi Idiyappam

How To Make Ragi Idiyappam

Ragi Idiyappam | String Hoppers made with Ragi Flour
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Ragi Idiyappam | String Hoppers with Finger Millet Flour
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This is the recipe for the perfect springy soft Ragi Idiyappam. It is light on the stomach, delicious and super nutritious to boot. 

Course: Breakfast
Cuisine: Indian, Kerala, South Indian, Tamil Nadu
Servings: 6 People
Author: Aruna
Ingredients
  • 1 Cup Ragi Flour
  • 1/2 + 1/2 tsp Oil
  • Salt to Taste
  • Boiling Water
Instructions
Making the Ragi Idiyappam Dough
  1. Add the salt to the ragi flour.

  2. Add boiling water in small amounts and mix with a spoon till it starts to form a ball.

  3. Wait for a couple of minutes for the dough to cool.

  4. Knead with fingers to form a ball.

  5. Add 1/2 tsp oil.

  6. Mix well.

  7. Set aside for 5 minutes.

Making the Ragi Idiyappam
  1. Pour water into the steamer/pressure cooker for steaming the Idiyappam and bring to a boil.

  2. Grease the slots of idli plates.

  3. Divide the dough into 4 to 6 portions.

  4. Fit the medium sev plate into a Chakli press.

  5. Add one portion of dough into the Chakli press and create a nice circle in each slot of the idli plate.

  6. Repeat the process till all the dough is used up.

  7. Steam for 6 to 8 minutes.

  8. Turn off the heat and let the steamer rest for 10 minutes.

  9. Open and gently demold the Ragi Idiyappam.

  10. Serve hot with sweetened milk, sweetened coconut milk, Vegetable Kurma or Vegetable Stew.

 

Ragi Idiyappam - Ready to Eat
Ragi Idiyappam – Ready to Eat

Step-by-Step Method for Making Ragi Idiyappam

  1. First Make the Dough for Ragi Idiyappam
    1. Boil about 1 cup water and let it simmer.
    2. Mix the salt to the ragi flour.
    3. Now add a small amount of the boiling water to the ragi flour.
    4. Use a spoon to mix and add a little more water.
    5. Repeat steps 3 and 4 till the dough starts to form a ball.
    6. Let the dough to cool a bit and then use your fingers to form a soft dough ball.
    7. Now add 1/2 tsp oil and mix well.
    8. Set the dough to rest for for 5 minutes.
  2. Making the Ragi Idiyappam
    1. First bring the water in the steamer or pressure cooker for to a boil. It is important that the Idiyappam starts steaming immediately.
    2. Using a few drops of oil, grease the slots of idli plates.
    3. Using the medium sev plate into a Chakli press and a small amount of dough, create a nice circle in each slot of the idli plate.
    4. Repeat the process till all the dough is used up.
    5. Steam for 6 to 8 minutes.
    6. Turn off the heat and let the steamer rest for 10 minutes.
    7. Open and gently demold the Ragi Idiyappam.

      Ragi Idiyappam
      Ragi Idiyappam
    8. Serve hot with sweetened milk, sweetened coconut milk, Vegetable Kurma or Vegetable Stew.

See what my fellow bloggers at the Foodie Monday Blog Hop have posted at:

Kerala Parippu Curry – Onam Sadya Special

In most South Indian festivals, there is always a Dal that is served as a part of the meal. In Andhra, it is plain boiled Tuvar Dal or Mudda Pappu. In Kerala, it is the Kerala Parippu Curry which is an integral part of Onam Sadya.

This is a super simple dish made with boiled Moong Dal and flavoured with a coconut-cumin-green chilli paste and tempered with mustard and red chillies. It cannot get simpler than this and be oh-so-delicious.

Savour this Nadan Kerala Parippu Curry with some hot steamed rice and a dollop of ghee and you will be in heaven. 🙂

Nadan Kerala Parippu Curry

How to Make Nadan Kerala Parippu Curry

Kerala Parippu Curry - Onam Sadya Recipe
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Kerala Parippu Curry - Onam Sadya Special
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Nadan Kerala Parippu Curry is the traditional Dal that is served at festive meals such as Onam Sadya.
Course: Mains
Cuisine: Indian
Servings: 2 Cups
Author: Aruna
Ingredients
  • Cup Moong Dal - 1/2
  • Cup Grated Coconut - 1/4
  • Green Chillies - 2 or 3
  • tsp Cumin - 1
  • tsp Turmeric - 1/4
  • Red Chillies - 2
  • tsp Mustard Seeds - 1
  • tsp Coconut Oil or Ghee - 1
  • Salt to Taste
Instructions
To Make the Masala for the Kerala Parippu Curry
  1. Grind the coconut, cumin seeds, and green chillies into a smooth paste. Use with a little water, if required.
Making the Kerala Parippu Curry
  1. Over medium flame, dry roast the moong dal till it becomes aromatic and turns light brown.
  2. Wash the moong dal and pressure cook in 1 cup water for about 3 whistles or till is completely mashed.
  3. Using a heavy ladle, mash the dal well.
  4. Add salt, turmeric, and the ground coconut paste.
  5. Add about 1/2 cup water.
  6. Mix well.
  7. Over a medium flame, bring the Parippu Curry to a gentle boil.
  8. Let the dal boil for 3 to 4 minutes.
  9. Turn off and set aside.
Tempering
  1. Heat the ghee or coconut oil.
  2. Add the mustard seeds and let them splutter.
  3. Add the split red chillies and curry leaves.
  4. Mix well and stir-fry for a few seconds.
  5. Add the tempering to the Kerala Parippu Curry.
  6. Enjoy with some hot steamed rice and a generous spoonful of ghee.
Recipe Notes

The dal will thicken with time and so let it be a little runny initially.

 

 

 

Pineapple Kichadi | Pineapple Pachadi – Onam Sadya Recipe

Pineapple Pachadi or Pineapple Kichadi - Kerala Onam Sadya Recipe - Kerala Onam Sadya Recipe

So far the only cooking I have done with Pineapple was Pineapple Kesari or Pineapple Sheera. When I posted that recipe on one of the many Facebook food groups that I am a part of, one of the moderators mentioned Pineapple Curry and I have been to meaning to try it ever since. This week I had lots of Pineapple at home and so decided to make Pineapple Kichadi (aka Pineapple Pachadi).

Pachadi or Kichadi is a Kerala-style raita which uses yogurt that has been flavoured with a paste of coconut, cumin and green chillies. There a variety of kichadis that you can make and no Onam or Vishu Sadya is complete without some form of Kichadi.

I have already written about Vendakka Kichadi earlier this year. It is spicy and crunchy. Pineapple Kichadi on the other hand is sweet and  quite a delight.

How to Make Pineapple Kichadi | Pineapple Pachadi

Pineapple Pachadi or Pineapple Kichadi - Kerala Onam Sadya Recipe - Kerala Onam Sadya Recipe
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Pineapple Kichadi or Pineapple Pachadi
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Pineapple Kichadi or Pachadi is made with cooked pieces of pineapple in a yogurt gravy that has been spiced with a paste of coconut, green chillies, and cumin.
Course: Pachadi
Cuisine: Indian, Kerala
Servings: 4
Author: Aruna
Ingredients
  • 1 Cup Small Pineapple Pieces
  • 1.5 Cups Yogurt or Dahi
  • 1/3 Cup Grated Coconut
  • 2 or 3 Green Chillies
  • 2 Large Pinches Turmeric Powder
  • 1 tsp Sugar Optional
  • 1 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 2 Red Chillies
  • 6 to 8 Curry Leaves
  • 1 tbsp Coconut Oil
  • Salt to Taste
Instructions
Cooking the Pineapple Pieces for the Pachadi
  1. Slit the green chillies.
  2. Cook the pineapple pieces along with the green chillies in about 1/2 to 2/3 up water till they are cooked.
  3. While the pineapple pieces are still warm, add the sugar and turmeric.
  4. Mix well. Ensure that the sugar has dissolved.
  5. Set aside.
Making the Yogurt Gravy
  1. Beat the yogurt till it is smooth.
  2. Grind the coconut and cumin into a coarse paste along with a little water.
  3. Add the paste to the yogurt and mix well.
  4. Add salt and mix well.
Method to Make the Pineapple Pachadi
  1. Add the cooked pineapple pieces to the spiced yogurt.
  2. Mix well.
  3. Heat 1/2 tbsp oil.
  4. Add mustard seeds and wait till they splutter.
  5. Add the split red chillies and curry leaves.
  6. Stir-fry for a few seconds.
  7. Add the tempering to the Pineapple Kichadi | Pineapple Pachadi.
Recipe Notes

You could also grind the green chillies along with the coconut and cumin instead of adding it whole.

 

Pineapple Kichadi or Pineapple Pachadi - Onam Sadya

Kollu Poriyal or Muthira Upperi – Weight Loss Recipe

Muthira Upperi, Kollu Poriyal, Ulava Kobbari Kura - Weight Loss Recipe

Horse Gram (Ulava in Telugu, Kulith in Marathi, Kollu in Tamil, and Muthira in Malayalam) is a power-packed lentil about which I have already written about in my earlier post on Ulava Charu or Kollu Rasam. It is iron- and protein-rich; helps lower blood pressure, manage weight, and control diabetes. And this is just what I have discovered so far. 🙂

When I made Ulava Charu, I had soaked a lot of horse gram and saved most of it to make this stir-fry. Variously called Muthira Upperi, Muthira Thoran, Kollu Poriyal, Kollu Sundal, and Ulava Kobbari Kura; this simple dish can be had with rotis or then just by itself (which is what I do).

As always heed this warning, eat it in small quantities as it generates tremendous amount of heat in the body.

How to Make Muthira Upperi, Muthira Thoran, Kollu Poriyal, and Ulava Kobbari Kura

Muthira Upperi, Kollu Poriyal, Ulava Kobbari Kura - Weight Loss Recipe
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Kollu Poriyal or Sundal, Muthira Upperi or Thoran - Weight Loss Recipe
Prep Time
8 hr
Cook Time
10 mins
Total Time
8 hr 10 mins
 
Horse Gram (Ulava in Telugu, Kulith in Marathi, Kollu in Tamil, and Muthira in Malayalam) is a power-packed lentil that is iron- and protein-rich, helps lower blood pressure, manage weight, and control diabetes. And this is just what I have discovered so far. 🙂
Course: Main
Cuisine: South Indian
Servings: 4
Author: Aruna Panangipally
Ingredients
  • 3/4 Cup Horse Gram, Kollu, Ulava, Muthira, or Kulith
  • 1/2 Cup Grated Coconut
  • 1 Small Onion (Optional, omit for Sundal)
  • 3/4 tsp Mustard Seeds
  • 3/4 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Oil
  • Salt to Taste
Instructions
The Basic Preparations
  1. Wash and soak the horse gram in 2 cups water for at least 8 hours.
  2. Pressure cook the horse gram till it is cooked. The horse gram should break when pressed but not be mushy.
  3. Drain and save the water in which the horse gram was cooked to make Ulava Charu or Kollu Rasam.
  4. Set aside the drained and cooked horse gram.
  5. If you are using onion, peel and chop to 1/4" pieces.
Method to Make Kollu Poriyal or Sundal, Muthira Upperi or Thoran
  1. Heat the oil.
  2. Add mustard seeds and wait till they splutter.
  3. Add the onion pieces and stir-fry till transparent.
  4. Add the cooked horse gram.
  5. Stir-fry for 5 to 7 minutes till the water (if any) evapourates.
  6. Add the chilli powder, turmeric, and salt.
  7. Mix well.
  8. Turn off the heat.
  9. Add the grated coconut and mix well.
  10. Serve warm or at room temperature; by itself or then with rotis.

Kollu Poriyal, Ulava Kobbari Kura, Muthira Upperi, Muthira Thoran