Naadan Meen Curry

Fish – ½ kg

Chilly Powder -4 tbsp

Turmeric Powder -1/2 tsp

Coriander Powder -3 tbsp

Fenugreek Powder -1/2 tsp

Ginger -1 small piece

Garlic -5 or 6 pods

Shallots -5 or 6

Salt  -as reqd

Green Chilly -2 slitted

Gamboge (kudampuli) -3

Curry leaves -1 sprig

Oil –1 tbsp

Mix all the powders with water and make into into a fine paste .Soak Gamboge in a cup of water .Heat oil in a earthenware pot (meen chatty) splutter mustard seeds add fenugreek powder and saute ,shallots ,ginger ,garlic ,green chilles ,then add curry leaves.Add the masala paste of powders into it and  .then add  the washed fish pieces and gamboges ,salt . Add required amount  of water cook till the fish is done and ; gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca).

NB: It tastes good on the next day 

Paal paayasam (Milk Kheer )

Happy New Year .Lets  start the New year with a Dessert

Milk - 2 ltr

Raw rice -1/4 cup(chemba pachari)

Sugar -1 cup

Elaichi powder-1/2 tsp

Ghee -2 tbsp

                Wash the rice and soak it for half an hour .Then mix all the ingredients in pressure cooker  ,close the lid without weight and cook till the steam comes . Put the weight and cook on low flame till 1 hr. Now the tasty paal payasam  is ready .

NB: If you want  u can add condensed milk to make it more sweeter.

Achinga payar Mezhukkupuratty

Achingapayar -1cup(sliced)

Shallots -7or8 slice

Garlic -2 or 3 pods crushed

Turmeric powder -1/2 tsp

Chilly powder- 1tbsp
Curry leaves -1sprig

Salt –as reqd

Oil -1tbsp

                    Heat oil in a pan and saute  shallots, garlic &curry leaves. Add the powders and achinga payar , mix well . Sprinkle some water and close lid the lid and cook on low flame till the achinga is cooked .stir fry it .

Kumbalanga Moru Curry

Kumbalanga (ash gourd) -1 Cup(sliced as cubes)

Grated Coconut -1/2 Cup

Turmeric powder -1/2 tsp

Chilly powder -1/2 tsp

Green chilly -2 or 3

Curd-2 cups (beaten)

Cumin seeds –a pinch

Mustard seeds -1/4 tsp

Fenugreek seeds –a pinch

Dry chilly -2 or 3

Curry leaves -1 sprig

Salt –as reqd

Oil -1 tbsp

Cook  kumbalanga ,turmeric powder ,chilly powder and salt adding 1/2cup water. Grind coconut and cumin seeds into a fine paste and mix it  with the beaten curd .Then heat oil in a pan and saute  mustard seeds ,fenugreek seeds ,dry chilly ,curry leaves  and keep it aside .When the kumbalanga is cooked mix  the curd and cook on a low flame .You can add salt if you need more . Then add the sauted items and mix well. Now the tasty curry is ready .

Ulli Theeyal

Shallots -1 cup chopped

Coconut -1 cup

Coriander seeds – 1tbsp

Dry Chilly -5

Cumin Seeds -1 pinch

Fenugreek seeds or powder -1pinch

Turmeric Powder -1tsp

Chilly Powder -1tsp

Coriander powder -1tsp

Tamarind – small lemon size

Salt-as reqd

Curry leaves =1 sprig

Heat  oil in a pan and saute chopped shallots along with curry leaves .and set it aside . Saute  dry chilly ,cumin seeds ,fenugreek seeds or powder  ,coriander seeds and set it aside .Fry coconut till it  turns brown . Then grind the coconut ,turmeric powder ,chilly powder ,coriander powder ,coriander seeds ,dry chilly ,cumin seeds  in to a fine paste .Mix the  grinded paste ,with the sauted shallots  and tamarind water  and cook on a low flame ,

Cabbage Carrot Thoran

Cabbage -1/4 finely chopped


Carrot -3  finely chopped

Coconut -1/2 grated

Green chilly -3 slited

Shallots -5 finely chopped

Turmeric powder -1/2 tsp

Cumin seeds -1/2 tsp

Mustard -1/2 tsp

Curry leaves - 2 sprigs

Oil - to saute

Salt -to taste


Heat oil in a  kadai ,splutter mustard & cumin seeds .then add shallots and green chillies ,cook for some time .then  add  turmeric powder , salt ,cabbage , carrot and currry leaves and mix well. Close the lid and cook for 5 mins . Then add the grated coconut and cook on low flame .Tasty cabbage carrot thoran is ready .

Tomato curry

Tomato -4

Green chilly -4

Ginger -1 small piece

Grated coconut -1/2 coconut

Shallots -5

Turmeric powder -1 tsp

Dry chillies -2

Mustard -1/2 tsp

Curryleaves -2 sprigs

Salt -as req

Oil-as req


Cut tomato into pieces .Grind the grated coconut to a smooth paste add chilly ,ginger,salt and 1/2 tsp turmeric powder and grind it .Cook this mix and tomato for 5 mins on a low flame  .Heat oil in a pan and splutter mustard seeds ,then add curry leaves ,shallots ,dry chillies ,and saute it .After add these sauted mix to cooked tomato and mix well .Cook for 5 mins .Your tastey Tomato curry is ready ,can be served with rice .