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Vishu Sadhya

Thursday, April 12, 2018

Rajalakshmi Unnikrishnan offers some authentic Vishu recipes from the several dishes served

Chakka Erissery (Jackfruit curry)

INGREDIENTS

  • Jackfruit (not very sweet) chopped to pieces – 2 cups
  • Skinned Jackfruit seeds, chopped pieces, – ½ cup (optional but very tasty!)
  • Chilli powder – 3/4th teaspoon
  • Grated coconut –  2 coconuts
  • Grated coconut – 1/2 cup fried to golden yellow
  • Turmeric powder – 3/4th teaspoon
  • Oil – 2 teaspoons
  • Salt – as required
  • Cut green chillies – as required
  • Cut small onions – as required
  • Jeera – 1 teaspoon
  • Oil as required
  • Mustard seeds for tadka
  • Curry leaves.

PREPARATION
Cut the jackfruit to small cubes of medium size (2 cups) and add ½ cup of cut seeds. Put in in the cooker along with chilli powder, turmeric and salt, add a cup of water and cook it under pressure till one whistle.

Grind coconut with jeera, green chillies and a small onion with quarter cup of water.

Add ground coconut paste mixture to the cooked jackfruit.

Add ½ cup of hot water to above mixture.

Add jaggery (or sugar) as per requirement to the mixture and keep aside.

Heat 2 spoons oil and do tadka with red chillies, mustard and curry leaves to splutter and add fresh scraped coconut heat under low flame until golden brown. Pour over the jackfruit mixture.

Your Chakka Erissery is ready.

Cherupayaru Payasam (Moong Dal Kheer)
INGREDIENTS

  • Moong dal washed – ½ kg
  • Coconut milk (taken out of three to four fresh grated coconuts) or readymade coconut milk.
  • Jaggery – 1 kg (melted)
  • Fresh coconut shavings/pieces, well fried in ghee  – 1/4th  cup
  • Elaichi powder – 1 teaspoon

PREPARATION
Keep a vessel on a low flame, add ghee or oil and fry moong dal till light brown.

Add enough water to the dal and let it cook well—(or you may pressure cook, one whistle). Smash the dal to make a paste.

Add jaggery to the dal and stir well. Let it boil under stirring till the mixture thickens.

Add coconut milk (the second followed by the first – if taken out of fresh coconut milk squeezed and kept separately) and boil for some time.

Add elaichi powder and fried bits of coconut.

MAMBHAZHA PULISSERY (KERALA MANGO CURRY)

INGREDIENTS

  • Ripe mangoes (skinned/pieces) or Mango Pulp – 3-4 nos
  • Grated coconut – 3/4th cup
  • Curd, beaten – ½ cup
  • Green chilli (spicy, optional) – 4-5 nos
  • Jeera – 1 tsp
  • Red chili powder – ½ tsp\Turmeric powder  – ½ tsp
  • Curry leaves (Kadi patta) – 3-4 stems
  • Mustard seeds – 1 tsp
  • Methi seeds – 1 tsp
  • Coconut oil – 2/3 tsp, as required
  • Jaggery – optional
  • Salt as required 

ALTERNATIVE INGREDIENTS
White pumpkin cut cubes (medium size) ¼  or ½ piece
Mango pulp – ½ kg         
 
PREPARATION
Cut the ripe mangoes into cubes and cook it with chilli powder and turmeric powder.

Grind the coconut, green chilies and jeera with enough water to make a fine paste.

Smash the cooked mangoes and add the ground paste and cook on low flame till one boil, then add salt as per taste requirement.
Then add beaten curds and stir well, add a small amount of jaggery for sweet tongues!

For tadka: Heat coconut oil, add mustard seeds, 1 or 2 broken dry red chilli, curry leaves and allow them to sputter. Add the tadka above the mango curry mixture and stir slightly to spread well. Cover the vessel with a lid loosely.

If You Are Using Mango Pulp
Take white pumpkin cubes (as required); cook it with red chilli powder and turmeric powder in a  pressure cooker, 1 or 2 whistles. Add mango pulp (½ kg) to the above and follow the rest of the procedure as given above.

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