Pineapple Pachadi

Overview
A very common Kerala dish served for all vegetarian meals. The sweet taste of pineapple mixed with the tangy taste of yogurt gives this dish a delicious taste. The crushed mustard seeds and the cumin seeds grated with fresh grated coconuts adds another layer of flavor to this dish. This can be served with plain white rice or any kind of rice dish.

Pineapple Pachadi

Ingredients
Half of a pineapple - skinned and cut into bite size pieces
Green chilly - 4 - 6 split at center
Curry leaves - 2 sprigs
Crushed Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Fresh grated coconut - 1/2 cup
Plain non fat yogurt - 1 1/2 cup
Salt to taste

For Garnish
Oil - 3 tablespoons
Mustard seeds -1 teaspoon
Whole red chilly
Curry leaves - 2 sprigs

Steps
1. Add the pineapple pieces to a heavy bottom pan (I have used the traditional Chatty) with green chilly, curry leaves, salt, 1/4 teaspoon turmeric powder and one cup water. Bring to boil. Simmer cook covered with lid till the pineapples are cooked well about 10 minutes.

2. Grate the Fresh grated coconut with cumin and 1/4 turmeric power to a smooth paste.

3. Add the ground coconut mixture and crushed mustard seeds to the cooked pineapple , mix well and bring it to a boil. Cook for 1 - 2 minutes till i is mixed well and turn off heat. Let this cool to room temperature.

4. Whisk the yogurt well and add to the prepared pineapple dish after it comes to room temperature. Mix well and keep aside.

5. In another dish heat the oil. When the oil gets hot add the whole mustard seeds to it till it splutter. Add the broken whole red chilly pieces and curry leaves to this. Mix well and pout over the prepared Pineapple Pachadi.

Serve with any kind of rice.

Cluster Beans Dry Curry (Kothavarakkai Thoran)

Overview
Cluster beans are high in fiber and good for diabetic patients. It has very unique bitter taste which separates it out from the rest of the fresh green beans. The sweet taste from fresh grated coconut compliments the slight bitter taste from cluster beans to make this a very delicious dish. This is a very common dish in Kerala which is easy to make and can be used as a side dish for rice or chapati.

Cluster Beans Finely chopped

Cluster Beans Thoran

Ingredients
Cluster beans - one pound - cleaned and finely chopped
Fresh grated coconut - 1/2 cup
Red Onion half of a medium size one finely chopped
Garlic - 6 cloves finely chopped
Curry leaves - 2 sprigs
Crushed red pepper - 1 - 2 tablespoons
Turmeric -  1/4 teaspoon
Oil - 3 tablespoons
Salt to taste

Steps
1. Clean the cluster beans tips removed, wash well in plenty of water and finely chop and keep aside.

2. Heat oil in a pan. When the oil gets hot add the  finely chopped red onion and garlic to it.

3. When the onions get light brown add the crushed red pepper and turmeric to it. Saute few minutes.

4. Add the curry leaves to this . Saute few more minutes and add the finely chopped cluster beans to it. Mix well cover pan with lid, simmer heat and cook till the cluster beans are cooked well . Takes about 7 - 10 minutes. Keep stirring every 5 minutes

5. When the cluster beans are cooked add the freshly grated coconut to it. Remove lid. Mix well till all liquid is evaporated.

Serve hot with rice or chapati.

Eggplant Dry Curry (Brinjal Mezhakupurratti)

Overview
A dry eggplant dish that goes well with rice or any Indian breads. Long purple egg plants are good for this dish. The eggplant should be sliced evenly to thick slices if not it gets mashed up. This is a simple and healthy eggplant curry

Eggplant Dry Curry

Ingredients
Eggplants long ones 4  - cut into 3 inch thick slices
Plum tomatoes - 3 thin sliced
Red Onion - 2 medium ones thin sliced
Ginger one inch piece - thin sliced
Garlic 4 - 6 cloves thin sliced
Chilly powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1/4 teaspoon
Curry leaves - 2 sprigs
Salt to taste
Oil - 3  - 4 tablespoon

Steps
1. Cut the egg plants into  3 inch thick slices and keep it immersed in slight salt water.

2. Heat oil in a pan. When the oil gets hot add the sliced red onions, ginger, curry leaves and garlic to it. Saute till the onions are golden brown.

3. Add the red chilly powder, coriander powder, black pepper powder and turmeric powder to this and saute well. Add the sliced tomatoes to it. Cover the lid simmer heat and cook till tomatoes are cooked well.

4. When the oil separates add the eggplant slices to it. Add salt to it mix well and cover lid and cook for about 5 minutes. Remove lid and saute till all liquid is evaporated.

Serve hot with Chapati or plain rice.

Egg Curry with Green Mangoes( Mutta Manga Curry)

Overview
The sour taste from the fresh green mangoes gives a tangy taste to this egg curry which is very unique. This is a very common dish my mom used to make. The sweetness from fresh coconut milk and the aroma of ginger adds flavor to this dish. This is a typical Kerala dish fresh fish can be used in place of hard boiled eggs too.

Mutta Manga Curry

Ingredients
Green mangoes small - 4 peeled and thick sliced
Hard boiled eggs - 6
Ginger 3 inch piece - thin sliced
Green chilly - 4 - 6 split in center
Red Onion - thin sliced - one small one
Curry leaves - 2 sprigs
Fresh coconut milk thick - 1 1/2 cup
Red chilly powder  - 2 teaspoons
Coriander powder - 1 tablespoons
Turmeric powder - 1/2 teaspoons
Salt to taste

To Garnish
Shallots 6 or red onions thin sliced  one half
Oil - 4 tablespoons
Curry leaves  - 2 sprigs

Steps
1. Mix the sliced ginger, green chilly, red onions, curry leaves, red chilly, coriander powder, turmeric, salt  with one cup water and green mangoes sliced  and cook till the mangoes are cooked.

2. Add the fresh coconut milk to it and bring it to boil.  Lower the heat.

3. Make gashes on the hard boiled eggs and add to the curry. Bring to boil. turn off heat.

4. Heat oil in another pan. When the oil gets hot add the sliced onions to it and saute till the onions are golden brown. Add curry eaves fry and then add this to the prepared dish.

Serve hot with plain rice.

Red Mango Ginger Pickle

Overview
Mango Ginger is a ginger that smells like raw mangoes and hence the name mango ginger.Another version of mango ginger pickle. My friend gave me this fresh mango ginger so I had to make this pickle. As this pickle ages the flavors mingle well with the mango ginger and makes this pickle very tasty.

Red Mango Ginger Pickle

Ingredients
Mango ginger thin sliced - 1 cup
Lemon juice 4 tablespoons
Red chilly powder - 2 tablespoons
Turmeric powder - 1/2 teaspoon
Mustard seeds crushed - 1 teaspoon
Mustard seeds whole  - 1 teaspoons
Garlic cloves 4 - finely chopped
Fenugreek - 1 teaspoon
Asafoetida - 1/4 teaspoon
White Vinegar - 3   - 5 tablespoons
Sugar - 1 teaspoon
Salt to taste
Curry leaves - 2 sprigs
Oil - 3 -4 tablespoons

Steps
1. Crush the mustard seeds
2. Mix the sliced mango ginger with crushed mustard seeds, salt, turmeric and lemon juice and keep in refrigerator for 4 - 6 days. Stir it every day.
3. Dry roast the fenugreek seeds and powder well.
4. Heat oil in a pan. When the oil gets hot add the mustard seeds.
5. When the seeds splutter add the finely chopped garlic and curry leaves. Saute till the garlic is slight brown.
6. Add the red chilly powder and saute few minutes. Add the marinated mango ginger to this. Add the fenugreek powder, asafoetoda powder, sugar and vinegar. Mix well. Add salt if needed.
7. Turn off the heat. Mix well and bring it to room temp. Transfer to a clean jar.

Can be served as a condiment for rice  or chapati.

Sprouts Salad

Overview
A healthy salad rich in protein and fiber. The combination of red and green pepper makes it very colorful. This is an easy salad to make and can be used as side for grilled fish or meat. The lime juice dressing adds a refreshing taste to this salad. Yellow peppers can also be used for this salad to add more color and texture.

Sprouts Salad

Ingredients
Moong bean sprouts - 1   1/2 cup
Green pepper - 1 finely diced
Red pepper  - 1 finely diced
Cucumber - medium size  - 1 fine diced
Red Onion  - 1 finely diced( optional)
Cilantro - 1/4 cup finely chopped

For Salad Dressing
Lemon juice - 3  tablespoons
Olive oil - 1 tablespoons
Salt for taste
Black pepper powder - 1/4 teaspoon
Mix all ingredients well and pour over salad

How  to make Sprouts
1. Soak one cup of whole moong beans in plenty of water overnight
2. Drain water and tie the soaked beans in a cheese cloth and keep it in dark place over night.
3. Next day the sprouts should be ready to use

Mix the moong bean sprouts with chopped cucumber, green pepper, red pepper onion, cilantro in a salad bowl. Add the prepared salad dressing just before serving. Mix well and serve.