Manga Perukku/Pachadi

Ingredients:
Mango:1 (diced)
Salt to taste
Coconut:1/2 cup
Dry redd chilli:2
Mustatd seeds:2 tspn
Curry leaves
Oil:1 tspn

Crush the diced mango in a mixer grinder.Saute the red chillies in oil for 1 minute.Grind the coconut,sauteed red chilli and mustard seeds to a paste adding little amount of water.Mix the crushed mango  and coconut paste.Add salt to taste and combine well.Season with mustard seeds and curry leaves.Serve as a side dish for rice.

Nadan vallerika pullisery

Ingredients:

• Cucumber/vallerikka 1 no:
• Turmeric powder a pinch
• Salt required
• Dry red chilly/green chilly 2 no:s (depends on the spiciness required)
• Grated coconut ½ cup
• Cumin seed ¼ tsp
• Yogurt/curd(mesure according to the soreness required)

Seasoning:

• Mustard 1tbsp
• Fenugreek seeds ¼ tbsp
• Curry leaves 4 to 5 no:s
• Oil 4 tbsp
• Red chilly 2 no:s

Cut cucumber into small pieces and cook with turmeric powder and salt. Cook until it can be mashed and mash some pieces. Grind coconut, cumin, red chilly, with yogurt into a paste. Add to cooked cucumber and cook for 2 minutes. Take off from the stove. Heat oil for seasoning. Sputter the mustard and add fenugreek seeds, curry leaves and red chilly. Add this seasoning to pullisery.

Cherupayar kayi moloshiyam

Ingredients:
Green gram:3/4 cup
Plaintain:1(cut into cubes)
Pepper powder:1tspn
Salt to taste
Turmeric powder: a pinch
Grated coconut:3/4 cup
Cumin seeds:1/2 tspn
Red chilli:1(optional)
Oil:1 tspn
Mustard seeds:1 tsp
urad dal:1 tspn
Curry leaves

Soak green gram overnight.Pressure cook green gram and plaintain together adding turmeric powder,salt to taste and pepper powder.Grind coconut,red chilli(saute green chilli in oil for few seconds) and cumin seeds, to a paste.Add this paste to cooked green gram and add adequate amount of  water.Bring to boil.Season with mustard seeds,urad dal and curry leaves.Serve with hot rice.

Mampayar Mathan Erissery

Ingredients:
Mampayar:1/2 cup
Pumpkin(Mathan):1 cup (cut into cubes)
Turmeric powder:a pinch
Salt to taste
Grated coconut:1/2 cup
Cumin seeds:1 tspn
Garlic:1 pod
Red chilli:3 nos
Oil:1 tspn
Mustard seeds:1 tsp
Urad dal:1 tspn
Curry leaves

Soak mampayar overnight.Pressure cook it adding salt,and some water.In a deep pan,heat oil and sputter mustard seeds. Add urad dal and curry leaves and saute for some time.Add cut pumpkin and
turmeric powder and little amount of water.Cover it and cook until done.Add the cooked mampayar.Meanwhile grind coconut,cumin seeds,garlic and red chilli(fry red chilli in 1 tspn oil for 2 minutes) to a paste.Add the paste to the mampayar and add adequate amount of water.Remove from stove.Garnish with curry leaves.Serve hot with rice.

Beetroot Pachadi

Ingredients:
Beetroot:1 no(diced)
Salt to taste
Turmeric powder:a pinch

For grinding:
Grated coconut:1/2 cup
Green chilli :2 no
Curd:3/4 cup(according to soreness)
Mustard seeds:1/2 tspn

For seasoning:
Mustard seeds:1/2 tspn
Curry leaves
Red chilli:1 to 2
Oil:1 tspn

 Pressure cook the diced beetroot with turmeric powder and salt.Coarsely grind it and keep aside.Grind coconut,green chilli and curd to a fine paste.Add mustard seeds and again grind.Add this paste to coarsely ground beetroot.Sputter mustard seeds in oil and add red chillies and curry leaves and season.Serve as a side dish for rice.

Pineapple Pullissery

Ingredients:
Pineapple:1/2 of a pineapple(diced)
Turmeric Powder: a pinch
Salt to taste
Red chilli:3 to 4
Coconut:1/2 cup
Cumin seeds:1/4 tspn
Oil:1 tspn
Mustard seeds:1 tspn
Fenugreek seeds: 1/2 tspn
Curry leaves

Wash and dice pineapple.Pressure cook the diced pineapple with turmeric powder and salt adding 1/2 cup water.Meanwhile saute fry the red chillies in 1/4 tspn oil.Grind coconut,fried red chillies and cumin seeds into a fine paste.Add this paste to the cooked pineapple.Bring to boil.Add water for required consistency.Season with mustard seed,fenugreek seeds and curry leaves frying in oil.Serve hot with rice.

Puli Inji

Ingredients:

Ginger:25g
green chilli:4
Tamarind:lemon size
water:2 cups
turmeric powder:a pinch
jaggery:as per the taste
salt: as required
chilli powder:1/2 tspn
asfoetida powder:1/4 tspn
mustard:1 tspn
curry leves
red chilli:2
fenugreek seeds:1/4

Cut the ginger and green chillies into small pieces and crush it.Soak the tamarind in water for some time and extract the liquid.Pour into a pan and add more water and bring it to boil.Add ginger and green chilli.After 10 minutes add the grated jaggery.Add chilli powder.Simmer the flame and cook until the liquid becomes thick.Add asfoetida powder.Remove the pan from the stove and season it with mustard,fenugreek seeds,dry red chilliesand curry leaves in oil.Serve with rice.