NAVARATHRI SPECIAL NIVEDHIYAM- ARISI VELLA PUTTU

Sweet Rice Jaggery Puttu Arisi Vella Puttu is a traditional neivedhyam dish for Navratri fridays. SWEET RICE JAGGERY PUTTU / ARISI VELLA PUTTU • 2 tbsp Grated Coconut • 10 nos Cashews • 2 nos Cardamom • 2 tbsp Ghee (Clarified butter) • 3/4 cup Water • 1/2 tsp Turmeric Powder • Salt a pinch INSTRUCTIONS PREPARING RICE FOR THE PUTTU • Wash the raw rice in water at least 2-3 times to remove starch from it and soak it for 30 minutes. • 2 cups of Puttu Maavu ( Now ready Puttu Mavu is available in stores) . • Fry the rice puttu maavu for nearly 5 minutes, we could see the color slightly change to brown color. rice flower to be fried uniformly without getting over burnt. • Allow the rice to cool off . grind cardamom to a nice and smooth powder. STEAM COOKING THE RICE FLOUR • Heat 3/4 cup of water along with turmeric and salt till the water is warm. Take the rice flour in a plate or a bowl and slowly sprinkle the warm water little by little and mix the flour well. • The consistency is “Pidicha Pidikamudiyanum, vitta udhiranum”. That means if we hold a fist full of flour tightly, it should hold and if we drop, it should again break. This is the right consistency. Don’t add too much of water.

• Grease the idli plates with oil and add one fist full of slightly wet rice flour in each place of the idli plate and steam cook them for at least 12 minutes. • Once the rice flour is steam cooked, remove and cool them. Take the siever and add the rawa sieve plate and add the steam cooked rice flour dumplings and using your hand gently spread and press the rice flour so that it is nicely broken down into pieces. The cooked rice flour should be like a beach sand smoothness. PREPARING JAGGERY SYRUP • Now heat a pan and add 1 teaspoon of ghee and add the broken cashews and fry till they turn golden brown color. Remove them and keep it aside. • Then add the grated coconut and fry till they turn golden brown color. Take this also aside. • In the same pan, add grated jaggery and 1 tablespoon of water and allow it to boil. When the jaggery is dissolved in water, strain it using a strainer to remove any sand. Again heat the strained jaggery juice and allow it to boil. When the jaggery juice starts to thick and reach stone consistency,..kallu paagam.. we need to remove the jaggery juice from the flame. We can test the right consistency, by pouring 2-3 drops of jaggery juice in a cup of water and if it doesn’t dissolve and if you take the drop of jaggery juice in your finger and roll it to a ball, then it is the right consistency. • Now add the sieved cooked rice flour and mix well. • Add ghee, fried coconut and cashews, Elachi and mix well. Sweet Rice Jaggery Puttu / Arisi Vella Puttu is ready for Neivedhyam to Ambal

NAVARATHRI SPECIAL

Dussera gives the message of the victory of good over evil. This is an example that no matter how strong the evil becomes, in the end, victory will be of good ‘Navratri’ meaning ‘nine nights’ marks the battle that took place between Durga and demon Mahishasura and celebrates the victory of Good over Evil. Goddess Durga and her nine Avatars is worshipped in these nine days. The nine forms of Durga or Parvati are: Shailaputri, Brahmacharini, Chandraghanta, Kushmanda, Skandamata, Katyayani, Kaalratri, Mahagauri, and Siddhidatri I In Northern parts of the country, Navratri is celebrated as the victory of Lord Rama over Ravana. They celebrate this festival with Ramlila where the effigies of Ravana, Kumbhakarna, are burnt. This is how North Indians celebrate the victory of good over evil forces on the 'Vijaya Dashami' day. In Kerala the final three days of Navaratri - Ashtami, Navami, and Vijayadashami-are set apart for the worship of Goddess Saraswati - the goddess of wisdom and learning. Books are placed in the pooja rooms (worship rooms) of houses and temples for worship on the Ashtami day. People also observe fast to celebrate the auspicious festival. Mostly people do not eat non-veg food, onion and garlic during the nine-day fasting. Now,It’s that time of the year again . Mylapore is flooded with roadside doll shops, and Stores is thronged with customers out to buy gift items. It’s also that time of the year where the sale of pulses and lentils reach an all-time high! During Navratri,in Tamil Nadu, Golu is an integral part of the festival.Golu Season is here and so is the nine days of protein filled healthy food! At this time a variety of sundals are made for Neyveidhyam and also given to the guests who come to see the golus. This is the nicest thing about Navarathri, However there is an element of surprise. You will be wondering what all Sundals your MOTHERS DELICACIES going to present. Yes there are about 20 Sundal Varities commonly made during this time. MOTHERS DELICACIES will be presenting Sundal and other relevant Nivedhiyams receipes, during this period. Wishing all viewers sweet Navarathri celeberation,will start with the opening Navarathri receipe- Sakkarai Pongal which is the Neivedhiyam on Mahalaya Amavasa Day ..when the Kolu is arranged on Koluppadees.(steps) Sakkarai pongal recipe INGREDIENTS for pressure cooking: • ▢½ cup rice (soaked 15 minutes) • ▢¼ cup moong dal (slightly dry fried and then soaked) • ▢2¼ cup water for jaggery water: • ▢¾ cup jaggery (vellam) • ▢¼ cup water for frying dry fruits: • ▢2 tsp ghee • ▢10 whole cashew / kaju • ▢2 tbsp raisins / kishmish other ingredients: • ▢¼ cup water (to adjust consistency) • ▢2 tbsp ghee • ▢¼ tsp cardamom powder / elachi powder Method: Firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal . 1. add in 2¼ cup water and pressure cook for 4-5 whistles. 2. make sure the dal and rice is cooked completely. 3. further in a pan take ¾ cup jaggery and ¼ cup water. 4. keep stirring till the jaggery melts completely. 5. now filter the jaggery water into cooked rice-dal mixture. 6. cook till jaggery combines well with rice-dal mixture. 7. add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy. 8. now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins 9. pour the fried cashews and kishmish into sweet pongal. 10. also add ¼ tsp cardamom powder. mix well. 11. sweet pongal / sakkarai pongal is ready to offer to goddess. • firstly, adjust the jaggery based on sweetness you are looking for. • also filtering jaggery water is optional, you can skip this step if jaggery is clean. • furthermore, adding milk while cooking dal – rice is optional, it enhances the flavour of pongal.

PACHHA MANGA CHAMMANDI (RAW MANGO GATTICHUTNEY)

PACHHA MANGA CHAMMANTHI Ingredients • ▢1 cup Grated Coconut • ▢1/2 – 3/4 cup Raw Mango (pacha manga) (chopped (adjust according to the sourness)) • ▢04/05 tsp red chilli • ▢1/2 tsp Chopped Ginger • ▢2 Curry leaves (do not add more, it will give a bitter taste) • ▢Salt (to taste) Instructions • Grind together all the ingredients, preferably without water, till all the ingredients are incorporated. . . spinkle coconut oil. Manga chammandi ready

PAVAKKAI PITLAI - BITTER GOURD PITLAI --A MOTHER'S DELICAY MENU

PAVAKKAI PITLAI -BITTER GOURD PITLAI Pavakkai pitlai is a delicious, most flavorful dish made with bitter gourd along with some fresh ground spices. Ingredients • 5-6 mini bitter gourds 2 long variety • 2 tablespoon chana dal/ kadalai paruppu • 1 teaspoon tamarind • ¼ teaspoon turmeric • ¼ cup Coconut grated • Salt as needed To roast and grind • 5 red chilli and 1 spoon Black Pepper • 1 tablespoon chana dal • 1 teaspoon urad dal • ⅛ teaspoon Perungayam • 1 teaspoon Oil • Little curry leaves To temper • 1 teaspoon oil • ½ teaspoon Mustard • 1 sprig curry leaves Ingredients • 12 mini bitter gourds/ mini pavakkai or 2 long variety • 2 tablespoon chana dal/ kadalai paruppu • Handful of tuvar dal • 2 teaspoon tamarind extract • ¼ teaspoon turmeric • ¼ cup Coconut grated • Salt as needed To roast and grind • 5 red chilli • 1 tablespoon chana dal • 1 teaspoon urad dal • ⅛ teaspoon asafortida • 1 teaspoon Oil To temper • 1 teaspoon oil • ½ teaspoon Mustard • 1 sprig curry leaves Process Extract tamarind juice. Cut bitter gourd into cubes or thin slices, how ever you like it. (remove seeds) and fry( Vathakkal) the bittergourd pieces nicely. In container, add bitter gourd with tamarind juice (1 cup), ¼ teaspoon turmeric powder, ½ the salt. 1. Cook a hand full Tuvar dal in a pressure cooker. 2. Meanwhile, heat a pan with 2 teaspoon oil, add 1 tablespoon chana dal, 1 teaspoon urad dal, , 5 red chillies, ⅛ teaspoon asfortia and grated coconut 3. Grind the roasted items with, ½ cup water to a paste. 4. Once the dal and bitter gourd are cooked, transfer both to a heavy bottomed vessel. 5. Adjust salt and water. Add little jiggery. Bring to boil. 6. Add ground paste and mix well. Adjust water if needed. Bring to boil. Keep stirring often. 7. Switch off the stove. Temper with mustard, curry leaves and mix it with pitlai.

PULI INJI - PULIKKACHHAL A KERALA FEASTIVE MEAL ADDON PICKLE CUM APPETISER

Puli Inji is made with fresh ginger and green chilies is one of the popular pickle –appetiser in traditional festive meal in Kerala. It has a right blend of sweet, spice and tanginess. Print Recipe INGREDIENTS • ½ cup Ginger fresh, finely chopped • 8 nos Green Chili fresh, finely chopped • 1 no Red Chili • 1 gooseberry..neliikai size Tamarind (or 3 tsp tamarind concentrate) • 2 tbsp Sesame Oil • 1 tsp Mustard seeds • 1 sprig Curry leaves • ½ tsp Turmeric Powder • 2 tbsp Grated Jaggery • Salt to taste INSTRUCTIONS Soak the Tamarind and extract the Juice Heat the oil in a heavy bottomed pan and add the mustard seeds. When the mustard seeds start sputtering add the red chili, chopped ginger, green chilies and curry leaves. Fry these ingredients until the ginger becomes light golden brown. Add the tamarind water to the pan. Also add turmeric powder, salt and simmer until the tamarind water evaporated and the mixture has thickened. Once the Puli Inji becomes thick, add the jaggery and switch off the flame. Puli Inji (Inji Puli) is ready to serve. You can refrigerate and use it for up-to two weeks.

PORICHOZAMBU-PALGHAT IYER STYLE

Poricha Kuzhambu or( Porichazhambu as we call in PALGHAT style) is a very flavorful gravy. The black pepper and Kariveppilai used in the ground spices, gives a very lovely flavour. My mother makes one of the tastiest porichazhambus. It is done usually with either only Brinjal and Karamani or with mixed vegetables and karamani. Vegetables like, yam, raw banana, , ash gourd etc can be used.. all varities taste good. There are few versions of Porichazhambu, one with karamani, another leaving out karamani using only coconut. Today ‘s recipe is using Vazakkay ,since that was the only vegetable available in the Fridge today. Ingridients : Vazakkayu – 2.5 cups Cubes Tamarind – gooseberry (nellikka size)sized ,Turmeric powder – ¼ tsp .Salt to taste To roast and grind Asafoetida – one small piece Urd Dal – ½ tbsp Black pepper – ¼ tsp Dried Red Chilly – 1 or 2 ,Scraped Coconut – ¼ cup Curry Leaves few For tempering Coconut oil - 1 tsp Mustard Seeds - 1/2 tsp Soak the tamarind in one cup of water, squeeze and extract the juice, add another 2 cups of water. Add turmeric powder, salt and the Cubed Vazakkai to the tamarind extract and bring to boil. Let his boil for 7 to 8 minutes on medium flame or till the Kaayu gets cooked and raw smell of tamarind disappears. In the meanwhile, heat a small frying pan with ½ tsp oil, roast all the ingredients listed under roast and grind. Cool and grind to smooth paste adding little water. Once the vegetable is cooked add little jaggery and boil for another 3 to 4 minutes. Next add the ground paste and add another ½ cup of water, adjust seasoning and simmer for 4 to 5 minutes. Heat a small frying pan with oil add add mustard seeds. Once it splutters pour it over the kuzhambu Garnish with curry leaves. Serve with steamed white rice and any thoran, and fried Pappadam. My Toran today was Beans.

KAAYUM CHENAYUM ERISSERY .A KERALA SADYA DISH

Kayum Chenayum Erissery No kerala Sadya is complete without this dish. Erissery is a delicious blend of vegetables with a ground coconut paste with the flavors of black pepper and cumin. And finally tempered in coconut oil and topped with more roasted coconut. The aroma of coconut oil, roasted coconut and curry leaves is intoxicating. Kayum Chenayum (Plantains…Nedrankaayu and Yam) are a popular combination of vegetables used for this erissery. Other vegetables that are commonly used are Yam alone, Nedran Kayu alone,Jackfruit , Pumpkin .. What you’ll need 1. Yam/Chena– 1.5 cup, peeled and cut into big cubes 2. Nendrankai – 1 Cup, peeled and cut into big cubes 3. Fresh Scraped Coconut – 1 cup 4. Black Pepper Powder – ½ tsp 5. Cumin Seeds – 1 tsp 6. Turmeric Powder – ½ tsp 7. Salt to taste For Tempering 1. Fresh scraped coconut – ½ cup 2. Urad Dal – 1 tsp 3. Mustard Seeds – ½ tsp 4. Dried Red Chilly – 1 5. Curry Leaves – 8 to 10 leaves 6. Coconut Oil – 1 tbsp Method 1. Wash the chenai and vazhakkai pieces well and transfer into a kadai. 2. Add about 3 cups of water, turmeric powder, pepper powder and salt to taste. Mix well. 3. Cook partially covered on medium heat till the vegetables are cooked. 4. In the meanwhile, grind the coconut and cumin into a fine paste adding some water. 5. Pour this ground paste into the veg pieces once they are cooked. Mix well and bring to boil. 6. Remove from heat after about 2 to 3 minutes. 7. Heat another kadai with coconut oil. 8. Add mustard seeds, once they splutter add urad dal. Add the scraped coconut once the dal starts changing color. 9. Fry the coconut till it becomes nice and brown. Add curry leaves and pour this tempering over the prepared erissery. Mix well.

OLAN - SIDE DISH

OLAN Olan is a very simple side dish made of Ash gourd, Pumpkin, a handful of black eyed beans, one or two chilies, coconut milk and coconut oil. It forms an important part of any Sadya. Though this curry does not make use of any spices the right proportion of all the ingredients makes it very delicious. Commonly, Olan is prepared using the Ash gourd and cowpeas(Vellapayaru). But my mother prepare using a combination of both ASH GOURD and Pumpkin(parngikkay). My mother also prepares a version with only parangikkay and few yard long beans(Paccha payaru or Karramani) instead of cowpeas. I guess, every part of Kerala has its own version.. Serves – 4 Ingredients Ash gourd – 3 Cup, chopped Pumpkin – 3 Cup, chopped Cowpeas/Karamani – 1/4 cup Green Chilly – 1 or 2 Thin Coconut Milk – 1 cup Thick Coconut Milk - 1/2 cup Coconut Oil – 1 tbsp Jaggery a little Salt to taste Method Pressure cook the Black eyed beans and keep aside. (Soaking the beans for a few hours helps in cooking faster). Remove skin and cut ash gourd and pumpkin into 1 ½ inch thin square pieces. Slit the green chilly. Now in a wide pan, put the ash gourd pieces at the bottom and then put the pumpkin pieces. Add the green chilly. Add the think coconut milk and cook on medium flame till the vegetables are almost cooked. Drain the water from the cooked cowpeas, add it to the gourds, with little jaggery and salt to taste. Allow this to boil, uncovered till OLAN becomes a little thick. Remove from heat and add coconut milk and coconut oil. Mix well. (Take care not to mash the vegetables too much while stirring, though usually the pumpkin does get mashed) ‘ Yummy olan is ready

IDICHAKKA THORAN

1. To begin making the Idichakka Thoran (Young Jack Fruit With Spiced Coconut), we will first scrape off the skin of the Idichakka (Jackfruit). To do that, apply oil in your knife and palms. Using the oiled knife scrape the skin off the Jackfruit. 2. Next step is to cut the Idichakka (Jackfruit), into half and remove the middle portion of the fruit from both the halves. Oil and grease your hands and knife once again and cut the Idichakka (Jackfruit) into chunks. 3. We will now cook the Idichakka until it is soft and tender. using the pressure cooker to cook the jackfruit. Grease the pressure cooker with oil on all sides. Place the Idichakka (Jackfruit), along with salt and a teaspoon of turmeric powder. Add 1/4 cup of water and cover the pressure cooker with its weight on. Allow it to cook under pressure until you hear two whistles. After couple of whistles, turn off the heat. Allow the pressure to release naturally, as the Idichakka will continue to cook under the pressure. 4. Once the pressure is released, open the pressure cooker. Then mash the Idichakka into crumbles. You will notice it splitts into lengthy strips( like cabbage) 5. Grind the coconut and green chillies, and add to the crumbles. 6. In our final step; heat a tablespoon of oil in a work or a kadai; add the mustard seeds, cumin seeds and halved urad dal. Allow them to crackle and roast well.(Optional- add the onion, green chillies and saute until the onions are tender.) Finally add the curry leaves, asafoetida powder, coconut mixture and the cooked Idichakka (Jackfruit). Idichakka Thoran ready

VELLARIKKA-MANGA KOOTTAN - A KERALA MANGOE SPECIALITY DISH

Ingredients Malabar Vellakrikkai (Orange colour Cucumber) and Mangoe /Mambazham Koottan (Koottan means Kozambhu ) 1. Raw Mango/Mambazham – 1 Medium size 2. Malabar Vellari /Ash gourd - 1 cup cubed 3.. Beaten Curds – 1.5 cups 5. Jaggery – 1 Tbsp 6. Turmeric Powder – a pinch 7. Salt to taste To grind :1. Fresh scraped coconut – 1 cup 2. Fenugreek Seeds/ Methi – ½ tsp 3. Dried Red Chillies – 3 to 4 For Tempering 1. Mustard Seeds – ½ tsp 2. Curry Leaves a few 3. Coconut oil – 1 tsp Process Wash, peel and cut the mangoe into medium sized pieces. In a vessel, cook the mangoe pieces, along with the ashgourd/vellarikka with salt, turmeric powder and enough water. Once the mangoes are half done, add the jiggery(When using Ripe Mangoe,no need to add Jaggery.) Stir well. Let it boil till the mangoes and Vellarikkai are fully cooked. In the meanwhile, heat a small frying pan, and fry the methi seeds and red chillies . Allow to cool. Then grind these with the coconut adding little water, into a fine smooth paste. Add the ground paste to it and let it boil for about 2 minutes. Finally, reduce the heat to low and slowly add the Butter Milk Thick(whisked curds) and blend well. Check for salt and add it if required. Simmer for about a minute or till the gravy just starts foaming. Remove from heat. Garnish with curry leaves. Temper with mustard seeds. Vellarikkai -Manga Kootan is ready. Serve with steaming rice and any stir fry of your choice. Notes: 1. If mangoes are not sour, you will have to use sour curds else a day old curd will do. 2. Adjust quantity of jaggery according to sourness of the mango. Add more if required. 3. Do not boil, after adding the Buttermilk ,else, the it will split. 4. Make sure the methi seeds are fried ( but not burnt), else the kootan will turn bitter

MAMPAZHA PULISSERY - ONE OF KERALA SADYA VATTAM

Pulissery – a Kerala speciality is sweet and sour, yoghurt and coconut based gravy spiced with green chillies. More or less similar to Morukoottan. Pulissery generally makes use of seasonal fruits like Ripe Mangoes, Nendram Pazham . Moru Kootan. Pulissery is an integral part of the Sadhya/feast Menus in most parts of Kerala. Mangoe Pulisseri Ingredients 1. Ripe Mangoes – 4 or 5 (small sweet mangoes) 2. Green Chillies – 5 or 6 (adjust according to taste) 3. Grated Fresh Coconut – 2 Cups 4. Thick Sour Curd/Yoghurt – 2 Cups 5. Curry Leaves – few sprigs 6. Turmeric Powder – ¼ tsp 7. Salt to taste For Tempering 1. Mustard Seeds – ½ tsp 2. Fenugreek Seeds – ¼ tsp 3. Dried Red Chillies – 1 or 2 Method 1. Wash and trim the stem of the mango. Cut into slices and add it into a vessel. 2. Add about 2 cups of water, turmeric powder and salt. 3. Let this boil and then simmer for about 5 to 6 minutes or till the mangoes are cooked. 4. In the meanwhile, grind the coconut and green chillies into a smooth paste using a little of the curd. 5. Once the mangoes are cooked, add the ground paste and stir well. 6. Whisk the curd well add about a cup of water to it and add it to the above mixture. Mix well. 7. Simmer till the gravy starts frothing on the sides. 8. Remove from heat. Add some torn curry leaves. 9. Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed. Then add the red chilles. 10. Pour this tempering over the prepared mango gravy. Delicious Pulissery is ready.