VISHU RECIPES(വിഷു വിഭവങ്ങള്‍)

cucumber mango pulishari:വെള്ളരിക്ക മാങ്ങാ പുളിശ്ശേരി(മാമ്പഴപുളിശ്ശേരി)

Mampazha pulisheri

Ingredients

Vellarikka/Cucumber- 1/2 cup cubed

Mango fruit (naadan manga)- 4-5 remove skin and cut in to big  peases

coconut - 1 handful

Green chillies - 2-3 cut lengthwise

Turmeric powder- 1/4 tsp

Chilly powder- 1 tsp

Gegary-2 cube

Cumin - 1/4 tsp

Salt 

Curd – one cup

Fenugreek Uluva

Red chillies - 2

Mustard 

Curry leaf

Oil

Method 

1. Cook cucumber and mango pieces with green chillies, turmeric powder chilly powder and salt with enough water until the mango and cucumber are cooked and soft.  Add gegarys for sweeten the curry.

2. Meanwhile grind coconut and cumin seeds to a fine paste.

3. When the vegetables are cooked well, add salt and coconut paste to it and heat for a minute while stirring add curd and remove from heat. Take care not to boil it.

4. Heat oil in another pan, splutter mustard seeds, add Fenugreek uluva, red chillies and curry leaves. Saute and add to the gravy .

Serve hot with rice!!

Vishu Kanji or Vishu Katta is an important food peoples usually make on the Vishu Day.

Ingredients

Raw Rice -2 1/2cup( unakkalari), if you don’t get unakkalari you can use pachari
Grated Coconut-5
Salt-to taste
Cumin seeds-1/2tsp

Method

How to Prepare Vishu Kanji or Vishu Katta 

First make milk from the grated coconut(grind grated coconut + little water)(thick onnam palu or than palu).3cups minimum.

Then grind the coconut with water and extract second milk(randam palu).8cup minimum.
Take the cumin seed and rub and put it in the thick (onnam palu) coconut milk . Heat the uruli or big thick bottomed vessel(kadai), add the second milk and stir well. When half boiled ,Wash the rice properly and add it in to it. Stir properly for not to curdling the milk and add salt. When the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds. Stir well till the rice is cooked and become thick gravy. Stir well in low flame until the coconut milk disappear and the oil came out from it. Pour it into a banana leaf or a plate. When cool cut it in to peaces and serve. 


chakka erissery

Raw jack fruit -2 cups(not ripe )
Jack fruit seed (Chakka kuru)-10
Turmeric powder-1/4tsp
Chilly powder-1/2tsp
Water-2cups
Salt-to taste
Grated coconut-1 1/4 coconut
Cumin seeds-1/4tsp
Coconut oil-2tbsp
Mustard seeds-1/4tsp
Curryleaves-2strings

Method

Chop each jack fruit pods into pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If you are cooking in cooker 2 whistle is enough.
Grind 1 coconut and cumin seeds along with very small amount of water . Add this mix to the cooked jack fruit .
Mix and boil well in low flame.
In a pan heat coconut oil, splutter mustard seeds and curry leaves .
Add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown color.
Add this seasoning to the cooked mix.
Remove it from fire and mix chakka erissery is ready to serve.

vepinpoo resam

Ingredients

Tuvara parippu(Lentil)- 1 table spoon

Temarint-1 small lemon size

Termaric ¼ teaspoon

Pepperwhole- 1 teasppon full

Asafoitida ¼ teaspoon a small peace

Garlic – 3 claws

Coriander  whole-1 table spoon full

Cumin ¼ teaspoon

Tomato-1 chopped

Salt –For taste

Seasoning

Refined oil or ghee -1  teaspoon

Veppampoo(Neem flower)-few

Mustard Seeds-1/2 teaspoon

Red Chilli-2

Take a cooker and boil the lentils properly (3 whistle). Then smash the lentils and add the tamarind extracts, water, termaric. Crush the coriander,cumin , asafoitida,pepper, garlic and  add it in to this and boil well for ten minutes. Then add tomato and salt for taste. Take a kadai pout little refined oil or ghee add mustard seeds, when the mustard seeds begins to sputter, add broken red chilli and veppampoo(Neem flower)and fry until it turns brown color. Add these fried ingredients to the boiling rasam and remove the rasam from the flame.  Serve hot with rice.