Banana Erccherry
Ingredients:
6 raw bananas, peeled and cut into short pieces
3 green chillies, sliced
2 cups coconut scrapings
8-10 curry leaves
½ tsp. cumin seeds
½ tsp. mustard seeds
¼ tsp. turmeric powder
2 red chillies
2 tbsps. coconut oil
Salt to taste
Method:
Mix banana pieces with a little water, turmeric and salt and cook till soft. Grind 1 cup
coconut, 1 red chilli and cumin to a fine paste. Add to mashed bananas and set aside. Heat
oil and add mustard seeds, green chillies, curry leaves, red chilli pieces, one cup
coconut scrapings and fry till golden. Mix in the banana mash and serve hot.
Tomato Pachadi
Ingredients:
3 tomatoes, chopped
1 cucumber, chopped fine
½ cup coconut scrapings
2 green chillies, chopped
2 tbsps. coriander leaves, chopped fine
6-10 curry leaves
½ tsp. mustard seeds
2 cups yoghurt
1 tbsp. oil
salt and sugar to taste
Method:
Grind coconut and mix with tomatoes, cucumber, chillies, salt and sugar. Add yoghurt and
mix well. Heat oil, add mustard seeds and curry leaves. When they pop, pour over the
pachadi. Add coriander and serve cold.
Channa Dal Payasam
Ingredients:
2 cups chana dal
1 cup jaggery
1 cup thick coconut milk
1 cup cashewnuts and raisins
1 tbsp. cardamom powder
Method:
Dry roast chana dal and then cook in 4 cups water till soft. Add jaggery and coconut milk
and cook till well mixed. Fry cashew and raisins separately in hot ghee. Add cardamom
powder, mix everything together and serve warm.
Aviyal
Ingredients:
100 gms white pumpkin, peeled, cubed
100 gms yam, peeled, cubed
3 raw bananas, peeled, cubed
2 drumsticks, peeled, cut into 3" pieces
2 brinjals, cubed
1 cup french beans, chopped
3 cups coconut scrapings
5 green chillies
8-10 green curry leaves
3 red chillies
½ tsp. cumin seeds
1 cup yoghurt
1 tsp. turmeric powder
4 tbsps. oil
salt to taste
Method:
Wash all vegetables, add salt, turmeric, ground green chillies and curry leaves. Cook in a
little water pan till all vegetables are soft. Grind the coconut finely and mix with the
yoghurt. Add this paste to vegetables, and cook for a few minutes to blend. Heat oil, add
red chillies and pour over the aviyal and serve hot.
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