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Items on Sadhya Menu

Parippu Curry
Sambhar
Rasam
Pulissery
Olan
Pineapple Pulissery
(Pineapple Buttermilk
Curry)

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Parippu Curry

Ingredients

Moong Dal (Split yellow lentils) -

1 cup
Turmeric Powder - 1/4 tsp

Garlic - 1 clove

Salt - to taste

To grind
Grated Coconut - 1/4 cup (you
can add more if you prefer)
Cumin Seeds - 1 tsp
Green Chillies - 2 or 3
For Seasoning

Coconut oil - 1 tblsp

Mustard Seeds - 1/4 tsp
Shallots - 3 (sliced)
Dried Red Chilly - 1
Curry Leaves - 1 spring

Method
of homemade ghee on top and some papadam. This is
Take a pressure cooker or a heavy bottomed pan and
comfort food for most Keralites.
dry roast the dal till you get a nice aroma.
Ofcourse you can also have this dal with roti.
Add 3-4 cups of water, garlic clove, salt and turmeric powder Serves : 4
to the dal. Pressure cook or cook on open pot till the dal is soft Bachelor Tips
and mashy.
All bachelors or forced bachelors who do not have a mixie
In the meanwhile, grind together the grated coconut,
or blender can also enjoy this dish. You can add coconut
cumin seeds and green chillies with required water.
powder, cumin powder and white chilly powder (or chopped
Once the dal is cooked, add this ground paste and cook
green chillies) to the dal instead of making a paste.
for another 5 minutes. (Some people like to mash up the dal Lunch Ideas
at this stage. Its really upto you.)
Rice with Paruppu Curry and Papad
While the dal is simmering, heat a small pan in another stove.
Add oil and pop the mustard seeds. Add the sliced shallots
and fry till golden brown. Add the curry leaves and dry red
chilly and switch off.
Add this tempering on the dal and switch off.
Serving Suggestions
Serve this parippu curry with steamed rice, a drizzle

Sambhar

Ingredients

Pigeon Peas (Toor dal) - 3/4 cup (You can also use masoor dal or green
gram dal or a combination of dals)

Vegetables (any choice of a single/mixed vegetables) - 1 cup (The

choice of vegetables can include brinjal, potato, radish, drumstick,
spinach, shallot onions, tomato, raw mango, carrot, zucchini,
yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)

Sambhar powder (store bought or home made) - 1 tblsp (you can

increase to your taste)
Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Fenugreek seeds - 5-7 seeds

Dry red Chillies - 2

Shallot Onions - 8- 10 (or 1 onion chopped)

Curry leaves - 2 strands

Green Chilly - 1 or 2

Cilantro - for garnish

Tomatoes - 1

Tamarind Juice - 1 1/2 tblsp

Method
the cooker itself. If you have a double decker
You can add little coconut milk/grated coconut
Boil the toor dal with the tomato, 2.5 cups of water pressure cooker container, you can cook the dal in while cooking the sambhar for a nice taste.
and optionally 2 cloves of garlic. You can cook it one and the veggies in the other.)
You can also make masoor dal sambhar, green
using the pressure cooke for 3 whistles.
After the veggies are cooked, add the tamarind
gram (pasi paruppu) sambhar too.
Alternatively cook it in a normal vessel till it is a bit juice, salt, sambhar powder and the mashed dal. You can also skip the tamarind and add 2-3
overcooked and is almost mashed up.
Add enough water and bring it to a boil. Reduce additional tomatoes to make sambhar. Usually this
After the pressure is released, mash the dal using the flame and simmer for 20 minutes for the
is done for making idli sambhar.
the back of a spoon or with hand.
flavours to blend. A nice aroma of sambhar will be Some people like to add a spoonful of sugar or
Heat oil in a deep vessel and splutter the mustard filled throughout the house.
jaggery to the sambhar.
seeds, cumin seeds, fenugreek seeds, dry red
Garnish with finely chopped cilantro and switch off. When you make the sambhar with home made
chillies, curry leaves and asafoetida.
Serving Suggestion
spice mix (sambhar powder), it is called arachu
Saute the onions and green chillies.
Hot sambar is best to be served with hot rice, idlis vitta sambhar.
Add the veggies to this and cook it till the veggies or dosa varieties.
are soft with enough water.(Alternatively you can You can add a tsp of ghee on the sambhar while
cook the vegetables using a microwave and add it. serving to enhance the flavour.
You can also cook the vaggies along with the dal in Tips

Rasam

Ingredients
Tamrind - lime sized
Tomato - 1 (finely chopped
or crushed)
Garlic - 3-4 cloves (crushed)
Green Chilly - 1
Turmeric powder - 1/4 tsp
Water - 3 cups

Salt - to taste
Oil - 2 tblsp
Mustard seeds - 1/2 tsp
Curry leaves - 7 leaves
Asafoetida powder - 1/2
tsp
Coriander leaves (cilantro)
handful (chopped)

Method
1. Dry roast and grind everything under
rasam powder ingredients very coarsely.
This is the Rasam powder.
2. Soak the tamarind in warm water for 5
minutes to get tamarind juice.
3. Heat little oil in a pan, add the garlic,
green chilly and tomatoes. Let the tomatoes
cook for while, until they become soft and
juicy.
4. Now add tamarind juice, turmeric, salt,
cilantro and water.

Rasam Powder ingredients

Black Peppercorns - 3 tsp
Cumin seeds - 2 tsp
Corriander Seeds - 1/2 tsp
Toor Dal - 2 tsp
Red Chilly - 2

5. Bring it to a boil then reduce the flame.

6. Add the rasam powder and asafoetida.
Let it simmer for about 5 minutes. Do not let
it boil.
7. In the meanwhile, heat oil in pan,
add mustard seeds and curry leaves.
8. Once it splutters add it to the rasam.
Garnish with some fresh chopped cilantro.
Tasty rasam is ready to serve. Plain rice
with rasam and paapad is an excellent
combination.

Pulissery

Ingredients

To Grind

Shallot onions - 4-5 (chopped)

Buttermilk - 2 cups

Coconut - 3/4 cup

Dry red chillies - 1 or 2

Turmeric Powder - a pinch

Garlic - 3-4

Fenugreek seeds - 1/8 tsp

Cumin seeds - 1/2 tsp

Curry Leaves - 1 strand

Green Chillies - 1 or 2

Oil - 3 tbsp

Vegetable (Raw Mango, Raw banana,

Pineapple, Papaya, Ash gourd, Pumpkin,
Okra) - 1 cup (chopped) - optional

Pepper Powder - 1/4 tsp

For Tempering

Salt - as needed

Mustard seeds - 1/4 tsp

Grind together all the ingredients under 'to grind' to a coarse paste.
Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and
curry leaves.
Add the chopped shallots and fry till it turns dark brown and crispy.
Add the chopped vegetables with turmeric powder, salt, pepper powder and little water
and let it cook for 5 minutes till the veggies are cooked. (If you do not want any
vegetables, skip this step.)
Add the ground paste and saute for 2 minutes.
Finally add the buttermilk and required salt.
Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let
it come to a boil.

Olan

Ingredients
1/4 kg Red pumpkin
sliced
2-3 Green chilly
1 cup Thick coconut

milk
3-4 Long green
chowli
3 tbsp Red chowli
(soaked in water

overnight)
Salt
2 tsp Coconut oil

Method
1. Cook the sliced pumpkin, green chowly, green chilly with salt.
2. Pressure cook the red chowli with little salt in cooker for one whistle.
3. When the pumpkin is cooked, add the red chowli in it and mix well. Boil for a
minute.
4. Add the coconut milk, coconut oil and remove from gas. After adding coconut
milk do not boil.
5. It is an accompaniment for sambar typically made during sadya (feast).

Pineapple Pulissery

Ingredients
Pineapple - 1 cup (chopped)
Turmeric powder - 1/4 tsp
Salt - as needed
Yogurt (Curd) - 1 cup
For Grinding

Grated coconut - 1/3 cup

Green chillies - 2-3
Cumin seeds - 1 tsp
For Seasoning
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Dry Red chillies - 2
Curry leaves - few

Preparation
Beat the curd and keep it
beaten curd.
Cut the upper crown and
ready.
In another small pan, add
lower stem of the pineapple. Method
the coconut oil. When it is
Using a sharp knife, cut the Cook the pineapple pieces hot, pop the mustard seeds.
skin of the pineapple to
with about 1/4 cup water, Add the fenugreek seeds,
remove the eyes.
turmeric powder and salt. dry red chillies and curry
Cut into long strips and
After about 5-7 minutes
leaves to the hot oil.
discard the thick core. Chop when the pieces are soft,
Switch off and add this
it into small chunks.
add the ground coconut
aromatic seasoning to the
Grind the coconut, green
paste.
pineapple pulissery.
chillies and cumin seeds with Reduce the flame to low and
some water to a smooth
cook for 2-3 minutes.
paste.
Switch off and add the