Kerala Vegetarian Recipes

My Little Expat Kitchen

1. Avial Recipe

Description: Avial
Cuisine: Kerala Cuisine

Serving: 5 Adults
Ingredients:
Elephant Yam / Chena -1/2 kg or 1.1 lbs
Cucumber / Vellarika - 1/2 kg or 1.1 lbs
Carrot - 100 gms or 0.2lbs
Raw Banana / Pacha Kai - 1 no’s
Drumstick / Muringakai - 2 no’s
Snake gourd / Padavalanga - 50 gms or 0.1 lbs
Salt / Uppu - To taste
Coconut / Thenga - ½ cup
Shallot / Cheria Ulli - 4 no’s
Green chilly / PachaMulagu - 2 no’s
Chilly powder / Mulagu Podi - 1 tsp
Turmeric powder /Manjal Podi - ½ tsp
Cumin powder/ jeera Podi - ¼ tsp
Curd / Thairu - 2 tbsp
Curry leaves / Kari vepilla - Few to taste
Coconut oil / Velichenna - 2 tbsp

Procedure:
1. Cut the vegetables into 2 inch long (after you have washed them clean)
2. Add required water and salt and cook.
3. Add Grinded Coconut, Shallot, Green Chilies, Chili powder, Turmeric Powder and Cumin Powder to the cooked vegetables.
4. When cooked properly add curd and curry leaves and mix well.
5.Add coconut oil and remove from fire.
Serve this dish with hot rice!
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Ridgegourd theeyal recipe

Description: Ridgegourd theeyal

Cuisine: Kerala Cuisine
Serving: 5 Adults
Ingredients:
Ridgegourd(peechingai) 500gms
Potato(kizhangu) 2 no’s
Salt / Uppu To taste
Coconut / Thenga 1 cup
Shallot / Cheria Ulli 6 no’s
Green chilly / Pacha Mulagu 1 no’s
Chilly powder / Mulagu Podi 2 tsp
Turmeric powder /Manjal Podi ½ tsp
Corriander powder / Malli Podi 3 tsp
Pepper corns(kuru mulagu) 2 tbsp
Curry leaves / Kari vepilla Few to taste
Tamarind(puli vellam)water 1 lemon size

Preparation
1.Clean the ridges of the gourd, peel the potato and cut into 1inch long pieces

2. Add little water, turmeric and salt to the vegetables and cook in a pressure cooker for a whistle.

3. Meanwhile fry the coconut and the small onions in a little coconut oil till it turns dark brown.
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4. Add the coriander, chiili powder and pepper corns to the hot coconut fried and stir for a few minutes.

5. Cool the mixture and grind it to a smooth paste.

6. Now add the ground paste to the boiled vegetables.

7. Add the tamarind water and bring it to a boil in a open vessel.

8. Add the curry leaves.

10. Check for salt.

Serve this with rice and a little ghee.
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Chena Chakna
Description: Chena chakna

Cuisine: Kerala Cuisine

Serving: 5 Adults

Ingredients: 1. Elephant Yam / Chena – 1/2 kg or 1.1 lbs
2. Salt As required
3. Coconut ½ cup
4. Shallot 10
5. Green chilly 1
6. Chilly powder 1/4 teaspoon
7. Turmeric powder ½ teaspoon
8. Cumin powder ¼ teaspoon
9. Coriander powder 1tsp
10. Pepper powder ¼ tsp
11. Fennel seeds (sombu) ¼ tsp
12. Cinnamon (karuvapatta) 1 stick
13. Cardamom (yelakai) 1no’s
14. Clove (kirambu) 1no’s
15. Ginger garlic paste 11/2 tsp
16. Curry leaves 2 stem
17. Coconut oil 1 tablespoon

Procedure
Wash the yam and cut into 1/2 inch square pieces.
Add required water and salt and cook.
Grind ingredients like shallot, cinnamon, clove, cardamom, ginger garlic, fennel seeds and a tbsp of coconut to a thick paste.
Add this to the cooked vegetables, along with all the pwds, let it cook till there is a tbsp of water init..
Take a pan add oil add mustard seeds, curry leaves and green chili, let it splutter. Simmer the flame.
Now add the cooked yam mixture and grated coconut it is ready to serve.
Serve with hot rice and sambar or chapatti.

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Olan
Description: olan (pumpkin brown pea’s combination)
Cuisine: Kerala Cuisine
Serving: 4 Adults

Ingredients:
1.Pumpkin Cubed 1 cup

2.Brown Peas / lobia beans 1 cup

3.Green Chilies 2 sliced

4.Coconut Milk (thick) 1 cup

5.Coconut milk (thin) 2 cups

6.Curry Leaves Few

7.Coconut Oil 1 tbsp

8.Salt to taste

Procedure:
1. Cook the peas in a pressure pan for about 3whistles.
2. Add the pumpkin cubes, green chilies, salt, thin coconut milk and cook on a low fire for 5 minutes.
3. Pour thick coconut milk, curry leaves and bring to boil once more and remove from fire immediately.
4. Pour coconut oil and remove from fire to serve hot.

Kerala dishes are always served with brown rice.
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Snake gourd koottu Description: Snake gourd koottu

Cuisine: Kerala Cuisine
Serving: 3 Adults

Ingredients:
Snake gourd (padavalangai) Cubed 1 cup

1. Tuar dhal (cooked) 1/4 cup

2. Green Chilies 2 sliced

3. Coconut Grated 1 cup

4. Big Onion (diced) 1 no’s

5. Curry Leaves Few

6. Coconut Oil 1 tbsp

7. Salt to taste

8. Mustard seeds ¼ tsp

9. Turmeric pwd ¼ tsp

Procedure:
1. Cook the snake gourd cubes in enough water and salt
2. Heat a nonstick kadai add oil, mustard seeds and curry leaves. Let it splutter.
3. Add diced onions and chili to it, cook till the onions become transparent.
4. Add snake gourd pieces, cooked tuar dhal, turmeric pwd and salt.
5. Cook for about another 5 mnts.
6 Add grated coconut and remove from fire to serve hot.

Serve with rice as a side dish.



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Cabbage Thoran Description: cabbage side dish
Cuisine: Kerala
Serving: 4 Adults
Ingredients:






Cabbage (shredded) 2cups
Green chili/ pacha mulagu 3no’s (sliced)
Ginger/inji 1 inch long (juliennes)
Urad dhal /ulandhu 1tsp
Mustard seeds /kadagu ½ tsp
Onions /ulli 1no’s (sliced)
Curry leaves /Kari vepillai few
Oil/enna 1tbsp
Coconut/Thenga ¼ cups (grated-optional)
Salt/uppu to taste Procedure: 1. Take a vessel and mix all the above ingredients except mustard seeds and oil.
2. Now take a non stick frying pan and add some oil along with the mustard seeds.
3. When it splutters add the rest of the ingredients.
4. Cover an air tight lid and cook for about 5mnts tossing now and then. Your cabbage thoran is ready.