Sambharam,Kootu Curry,Hara Bhara Subz Pulao,Olan,Molakootal,Coconut Theeyal,Puli ssery Sambharam, Sambharam, spiced and flavoured buttermlk, is a famous Kerala

drink which was tr aditionally served to guests. It is also served as part of the Kerala Sadya. It is a cool and refreshing drink for hot summer days as well as aids digestion. It has many variations in many parts of India like the masala mor (thalicha mor) from Tamil Nadu, spicy lassi from Punjab, chaas (chaach) from Gu jarat and Rajasthan etc. Ingredients Curd (Yogurt) - 1 cup Water - 2 cups (to make buttermilk) (You could also use store bought buttermilk/yogurt) Green Chillies - 2-3 Ginger - 1" piece Cilantro - 2-3 stems Curry Leaves - 5-6 leaves Method 1. Crush the green chillies, ginger and cilantro using a mortar and pestle or us ing the pulse mode of the mixie. 2. Beat the curd nicely using a fork and add the water to it. 3. Mix the curd-water mixture nicely using a hand blender or with a spoon. 4. Add the crushed mixture, torn curry leaves and required salt and mix everythi ng together. 5. Serve on a hot summer day as a refreshing drink or have with some plain rice. Variations - Make a seasoning of mustard seeds, cumin seeds, dry red chillies and some curry leaves and add to the sambharam. This adds nice flavour to the sambharam. Kootu Curry Ingredients Yam (Chena, Suran) - 200 grams Plantain (Raw Banana) - 2 Channa dal (Bengal Gram) - 1/4 cup Turmeric powder - 1/4 tsp Chilly powder - 1 tsp Jaggery - 3/4 tsp Salt - to taste For grinding Grated coconut - 1/3 cup Red chilly - 2 Cumin seeds -3/4 tsp For seasoning Mustard seeds - 1 tsp Red chilly - 1 Curry leaves - few Grated coconut - 1/4 cup (to be roasted) Method

1. Soak the chana dal for 15 minutes in warm water and pressure cook till soft. 2. Peel the skin and chop the raw banana and yam into medium size pieces. 3. Grind coconut, red chilly and cumin seeds coarsely and keep it aside. 4. Cook both banana and yam with turmeric powder, salt and chilly powder until soft. 5. Add the cooked bengal gram and jaggery to the above. 6. Then add the grounded paste and boil till it thickens. 7. Now heat a tsp of oil, add mustard seeds, when it splutters, add red chilly a nd curry leaves. Pour this seasoning over the koottu curry. 8. Fry coconut till it becomes golden brown and add to the kootu curry. 9. Serve this with rice. This is part of the traditional Sadya. Hara Bhara Subz Pulao Ingredients To Be Blended Together Into A Smooth Paste (makes Approx. 1/2 Cup) 1 1/2 cups chopped coriander (dhania) 3 to 4 green chillies , roughly chopped (1") piece ginger (adrak) 8 to 10 clove garlic (lehsun) , peeled 2 to 3 tbsp water Other Ingredients 1 1/4 cups long grained rice (basmati) 4 tbsp ghee 50 mm (2 ) piece cinnamon (dalchini) 2 cloves (laung / lavang) 2 cardamoms 2 bayleaves 1/3 cup chopped onions 3/4 cup cauliflower florets 3/4 cup potato cubes 1/2 cup fresh green peas salt to taste For The Garnish 2 tbsp finely chopped coriander (dhania) Method 1.Clean, wash and soak the rice in enough water for atleast 10 to 15 minu tes. Drain and keep aside. 2.Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom and bay leaves and saut on a medium flame for a few seconds. 3.Add the onions, cauliflower, peas, potatoes, rice, the prepared paste and salt , mix well and saut on a medium flame for another minute. 4.Add 3 cups of hot water, mix well and pressure cook on a high flame for 2 whis tles. 5.Allow the steam to escape using automatic/ natural release method, (refer hand y tip ) before opening the lid. Serve hot garnished with coriander. Handy tip: 1.Natural release method: to use this method, remove the pressure cooker from th e hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the p ressure can cause the beans to split apart. 2.Automatic release method: turn the pressure selector dial on the lid to the re

lease position and the steam will release 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 m ilk do not boil. 5. It is an accompaniment for sambar typically made during sadya (feast). Molakootal This item is prepared with vegetables viz. Red Pumpkin, White Pumpkin, Vellarikk a, Snakegourd, Drumstick, Yam, Breadfruit, Green peas etc. Here I have used onl y yam and snakegourd. You can mix up all the vegetables or select combinations of two or three according to your choice. Ingredients Yam (cubed) - 1 cup Snakegourd (finely cut) - 1 cup Moong dal - 1/2 cup Coconut (grated) - 1/2 cup ( I used desiccated coconut) Cumin Seeds - 1/2 tsp Urid Dal - 2 tsp Turmeric powder Green chillies - 1 or 2 (as per your choice) Salt Oil Seasoning Mustard seeds - 1 tsp Urid Dal - 1 tsp Red Chilly - 1/2 (broken into pieces) Few curry leaves

Method 1. In a kadai, add 1 tsp oil. When it becomes hot, add the urid dal and red chil li and fry the same. Keep it aside. 2. In the same kadai, add 3 cups of water. When it boils, add the washed moong d al, turmeric powder and cook for 10 minutes. 3. After 10 minutes add the yam and snake gourd and cook till it is done by addi ng salt. 4. Meanwhile, grind the fried urid dal, red chilli, coconut, cumin seed and keep ready. 5. When the vegetables are cooked, add the ground paste and allow to boil. Adju

st the salt. 6. Switch off gas and season with the items mentioned for seasoning. This can be served hot with rice, chappati. Coconut Theeyal Ingredients Coconut (grated) - 1 big Small onion - 10 nos green chillies - 2 garlic (optional) - 4 curry leaf - 2 strings musturd seeds - 1tsp tamarind paste - 3 tblsp Method 1. Fry the grated coconut in a pan till it becomes golden brown. keep it aside t o cool 2. On another pan pour 3tblsp of oil and put the mustard seeds. 3. Put the small onions. 4. Meantime grind the roasted coconut into fine paste without adding water. 5. Put that paste with the sauteed onion. 6. Pour water and make it boil. Simmer the flame and add tamarind paste. 7. Let it cook till oil floats on top. Tips Instead of onion theeyal you can make theeyal with other vegetables like drumstick (murigakkai) theeyal , prawn theeyal, brinjal (vazhuthanakai) theeyal , okra(vendakkai) theeyal, bittergourd (pavakkai) theeyal, zucchini theeyal, lo tus root theeyal etc. Pulissery Ingredients Buttermilk - 2 cups Turmeric Powder - a pinch Vegetable (Raw Mango, Raw banana, Pineapple, Papaya, Ashgourd, Pumpkin, Okra) 1 cup (chopped) - optional Pepper Powder - 1/4 tsp Salt - as needed To grind Coconut - 3/4 cup Garlic - 3-4 Cumin seeds - 1/2 tsp Green Chillies - 1 or 2 For tempering Mustard seeds - 1/4 tsp Shallot onions - 4-5 (chopped) Dry red chillies - 1 or 2 Fenugreek seeds - 1/8 tsp Curry Leaves - 1 strand Oil - 3 tblsp Method 1. Grind together all the ingredients under 'to grind' to a coarse paste.

2. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves. 3. Add the chopped shallots and fry till it turns dark brown and crispy. 4. Add the chopped vegetables with turmeric powder, salt, pepper powder and litt le water and let it cook for 5 minutes till the veggies are cooked. If you do no t want any vegetables, skip this step. 5. Add the ground paste and saute for 2 minutes. 6. Finally add the buttermilk and required salt. 7. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil. 8. Serve with rice, thoran and papadam.