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Cook a happy Vishu `sadya'
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Vishu is round the corner. Go traditional this time
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VISHU COMES with the memories of sweetness - Vishukani, Vishukaineettam and Vishusadya. The Vishusadya, of course is all-important. In the midst of scores of cuisines invading the Malayali kitchen, let's not forget dear old traditional recipes. Here they are to refresh your memories.
Parippu (Dal)
Husked green gram - half a cup
¼ Coconut grated
Cumin seeds - one pinch
Salt
Method
Heat the dal slightly and pressure cook it with a little salt and a glass of water.
Grind the coconut and cumin seeds to a paste. Add it to the cooked dal. Bring to a boil.
Season it with a few red chillies and mustard.
Pineapple Kalan
Ingredients
Ripe pineapple- half
Red chillies broken- 3
Mustard seeds- ¼ tsp
Fenugreek powder, a pinch.
Green chillies- 3
Curry leaves- a few
Thick curd - 1 litre
Turmeric powder- ½ tsp
Grated coconut- ½
Cumin seeds - 1 tsp
A pinch of pepper powder
Salt- to taste
Coconut oil- 2 tbsp
Method
Peel the pineapple, dice into small square pieces, removing the stem in the middle of the fruit. Grind to a paste coconut and cumin seeds. Place the pineapple, salt, slit green chillies and turmeric powder in a pan with very little water. Cover and cook till the pineapple is half done. Pour in the ground paste and curd. Continue cooking on low fire till the kalan becomes thick. Season it with mustard seeds and red chillies in the coconut oil.
Cucumber khichadi
Ingredients
Beaten curd- 1 cup
Cucumber finely chopped or grated - 1
Mustard seeds- 1tsp
Grated coconut- ½
Cumin seeds- a pinch
Coconut oil- 1 tbsp
Green chillies- 6
Curry leaves- a few
Red chillies- 2
Salt- to taste
Method
Remove the skin of the cucumber and chop it into small pieces or grate it. Grind the grated coconut and cumin seeds. Crush green chillies, mustard seeds and curry leaves. Cook the grated cucumber, salt, crushed items, adding enough water. Add the ground coconut and boil. When it is done, take it off the fire. Heat coconut oil and season it with mustard seeds, red chillies and a few curry leaves, and add it to the khichadi. After about 15 minutes, add curd.
Ada Pradhaman
Ingredients
Raw rice- 1 cup
Thin and thick milk of two coconuts
Finely grated jaggery- 500 gm
Cardamom, cumin seed and dried ginger powdered - 1 tsp
Fried raisins & cashew nuts- 25 gm each
A pinch of salt
Ghee- 4 tbsp
Method
Soak rice in water for four hours, drain, and pound finely. Heat the flour slightly. Add a pinch of salt, 4 tbsp ghee, a little jaggery and use hot water to form a thin batter. Hold a long plantain leaf, cut along the middle, over a fire so that it becomes pliable. Spread the batter on this leaf and roll it up, tie up the ends of the two sides, after it is rolled and steam for half an hour. You can either put in into boiling water or steam it like idlis. Cool and take it off the plantain leaves . Cut it (the ada pieces) into small pieces.
Put a glass of water into the grated jaggery, and prepare a syrup of one-thread consistency, put in 2 tbsp ghee and the ada pieces and cook for a few minutes. Then put in the thin coconut milk and continue cooking till the mixture turns thick. Pour in the thick milk, stir a few times and put out the fire. If it boils, the taste will become more like coconut oil and not milk.
Add the cardamom-dried ginger-cumin seed powder, raisins and cashew nuts, serve hot.
Don't forget to make the other `Musts' for Vishu: Parippu, Sambar, aviyal, inchippuli, erissery, chips, pappadam, thoran, white stew, koottukari, pachadi, narangakkari and lov)ely sambharam along with thick curd.
PREMA MANMADHAN
LILY BABU JOSE
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