Ada Pradhaman

Ingredients
Rice Ada - 200 gm
Jaggery - 350 gm
Thin Coconut Milk - 2 cup (randam pal)
Thick Coconut milk - 1 cup(onnam pal)
Cashews,Raisins,Coconut Slices - 2 tbsp each
Cardamom - 2
Dry ginger powder(chukku podi)- 1/2 tsp
Cumin Powder- 1/2 tsp
Ghee - 2-3 tbsp
Directions
1. Boil 2 cups water in a vessel and add the rice ada into it.Cook it for 15-20 minutes.Make sure the ada is well cooked and then drain the excess water and rinse with cold water and drain .Keep aside.
2. Melt jaggery in 2 cups of water and then strain it to remove the impurities
3. Heat 1-2 tsp ghee in an uruli or any thick bottomed vessel, add the ada and saute for a few seconds.
4. Now add the melted jaggery and stir in between on medium heat.
5. When it thickens,add thin coconut milk and stir until it thickens.
6. Now add thick coconut milk and switch off the stove.
7. Add crushed cardamom,dry ginger powder and cumin powder and mix well
8. Mean while fry the cashew nuts,raisins and coconut slices. Use this to garnish the payasam.Close with lid and keep for 15-30 minutes.Serve hot or cold.

Pineapple Pachadi

Ingredients
Pine apple - 1 cup, chopped into very small pieces
Ripe Plantain - 1/4 cup ,chopped into small pieces
Grapes - 5-6 no:
Cashew nut - 5-6 nos
Grated coconut - 1/2 cup
Turmeric powder- 1/4 tsp
Chilly powder- 3/4 tsp
Sugar/Jaggery - 1/4 -1/2 cup
Mustard
Coconut oil
Curry leaves
Red chillies
Directions
1. Cook the chopped pineapple and ripe plantain in enough water with salt ,turmeric powder and chilly powder.
2. When water starts evaporating, add cashew nuts and sugar/jaggery and mix well.
3. Meanwhile crush coconut and mustard together in a mixer.
4. When the pachadi starts thickening ,remove from heat and add the crushed coconut .and grapes.Mix well. 
5. Heat oil in a pan,splutter mustard seeds add red chillies and curry leaves .Pour this over curry 
Serve with rice 

Aviyal

Ingredients
Vegetables - 2 cups cut into 1 inch size pieces,lengthwise (Yam,Cucumber,Snake gourd,Plantain,Drumstick,Carrot,Long beans,Brinjal etc.)
Grated coconut - 1 cup
Raw mango - cut lengthwise 1/4 cup OR 1/4 cup curd OR tamarind juice(adjust according to sourness)
Turmeric powder- 1 tsp
Cumin -3/4 tsp
Shallots - 2-3
Coconut oil -3-4 tbsp
Curry leaves -1 /4 cup
Salt
Directions
1. Heat coconut 2-3 tbsp oil in a deep vessel with some curry leaves.Then add cut vegetables,green chillies,turmeric powder,and salt.Mix well and cook in medium heat keeping the lid closed.
2. Cook for 5-8 minutes with occasional stirring and when the vegetables are 3/4 cooked add the mango pieces/curd/tamarind juice.Add 1/4-1/2 cup water and allow it to dry.
3. Crush the grated coconut ,cumin and shallots together in a mixer.
4. Make sure the vegetables are fully cooked and soft,then add the crushed coconut and mix well.Adjust salt .
5. When  everything is cooked and mixed well to a smooth form pour 1-2 tbsp of coconut oil and crushed curry leaves.Switch off the stove and keep closed and allow it to remain for 15-30 minutes.
Serve with Rice
Note : You can use lauki, ashgourd,koorkka,jack fruit seeds etc in aviyal
Yam -Chena
Cucumber - Vellarikka
Snake gourd - Padavalanga
Plantain - Vazhakkaya
Drum stick - Muringakka
Long beans - Achinga Payar
Brinjal - Vazhuthananga
Lauki - Bottle gourd 
Ash gourd - Kumbalanga
Jack fruit seeds- Chakkakkuru

Koottu Curry-Sweet Version

Ingredients
Raw plantain/Nenthrakkaya- 1 ,peeled and cubed
Yam/Chena - 1 cup peeled and cubed
Carrot- 1 peeled and cubed
Black Chana/Kadala - 1 cup,cooked
Chilly powder- 1tsp
Turmeric powder- 1/2 tsp
Jaggery - 2 tbsp grated
Grated coconut - 1 1/4cup(3/4 + 1/2)
Whole black pepper -1 tsp
Cumin - 1/2 tsp
Mustard
Red Chillies
Curry leaves
Coconut Oil

Directions
1. Cook the raw plantain,yam,carrot in enough water,adding chilly powder,turmeric powder and salt.
2. Meanwhile grind 3/4 cup grated coconut,with whole black pepper and cumin to a coarse paste
3. When the vegetables are cooked mix the cooked chana with it.When water is evaporated completely, add grated Jaggery ,mix well and then add coconut paste. Mix well and cook for 2-3 minutes.Adjust salt
4. Heat oil in another pan and splutter mustard seeds,add red chillies ,curry leaves and  then 1/2 cup grated coconut and fry until the coconut turns reddish brown.Pour this over the curry and mix well.Or you can fry the coconut separately to reddish brown and add this to curry.
Serve hot with rice.

Cabbage Thoran

Ingredients

Cabbage - 1 cup chopped

Grated coconut - 1/2 cup

Green chillies -2 chopped

Ginger -1 small piece crushed

Turmeric powder- a pinch

Chilly powder- 1/4 tsp (optional,it gives the light orange color to thoaran)

Salt

Curry leaves

Mustard

Cooking Oil

Direction

1. In a bowl mix the shredded cabbage,grated coconut,ginger,green chillies,turmeric powder and salt together with your hands and keep for 5-10 minutes

2. Heat oil in a pan,splutter mustard seeds,add curry leaves and then add the above mix and saute well. Bring everything to the center of the pan and drizzle some water.

3. Keep covered for 4-5 minutes in low flame, allowing to cook in steam.

4. Remove lid, stir and saute for 2-3 minutes.Remove from heat.

Serve hot with rice..

Pazham Pulissery

Ingredients
Ripe Plantain/Ethappazham/Nenthrappazham- 1
Grated coconut- 1/2 cup
Yogurt/Curd- 1/2 cup
Red chilly powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Cumin- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Mustard
Red chillies
Curry leaves
Cooking Oil
Salt

Directions
1. Peel the banana and cube it.Cook it with turmeric powder and chilli powder in half cup water until it is soft,not mushy.
2. Meanwhile grind coconut and cumin into a fine paste using 2-3 tbsp of curd/yogurt.Beat the rest of the curd and mix well with this coconut paste.Keep aside.
3. Add the coconut paste to the cooked plantain and mix gently.Allow it to cook until the edges start frothing.(approx. 2 minutes).Remove from heat
4. Heat oil in another pan,splutter mustard seeds,add fenugreek seeds and allow it to brown. Then add red chillies and curry leaves 
5. Pour this seasoning over the gravy and mix gently.Serve hot with rice.

Parippu Curry

Ingredients
Moong Dal/Cheru payar parippu - 1 cup
Grated coconut- 1/2 cup
Green chillies- 2
Coconut Oil- 2tbsp
Cumin - 1/2 tsp
Salt
Curry leaves
Directions
1. Heat a tawa and fry the moong dal.Take care not to burn/brown it.
2. Transfer the fried moong dal into a pressure cooker with enough water and cook.Cook for 3-4 whistles.Remove excess water 
3. Meanwhile grind coconut,green chillies and cumin to a fine paste
4. Add this paste to the cooked dal and mix well. Boil it.
5. Switch off the stove and add coconut oil and crushed curry leaves and Serve hot with Rice along with Ghee and Pappadam 
Note :Take care to keep a medium consistency by using enough water.The curry tends to thicken on cooling.

Inji Curry/Puli inji

Ingredients

Ginger - 1/2 cup,finely chopped 

Green Chillies - 2 tbsp, finely chopped

Tamarind juice - 1/2 cup (goose berry sized tamarind,soaked in warm water for 15 minutes and juice extracted )

Jaggery - 1/4 cup grated

Asafoetida - 1/4 tsp

Turmeric powder- 1/8 tsp

Chilly powder- 1/4 tsp

Mustard 

Curry leaves

Red chillies 

Coconut oil

Fenugreek powder-1/4 tsp(Fenugreek fried and powdered)

Directions

1. Heat oil in a pan ,splutter mustard seeds, add red chillies and curry leaves.

2. Add chopped ginger and chilly and fry it until ginger turns brown in color

3. Add the tamarind juice and when it boils stir in turmeric powder,chilly powder, Asafoetida, and jaggery.

4. Boil and allow it to thicken and switch off the stove.

5. Fry and grind Fenugreek to fine powder and when the inji curry is cooled ,add this powder to the curry and mix well.

Kurukku Kalan / Katti Kalan

Version 1: 

Ingredients

Yogurt- 1 Cup well beaten ,without adding water 

Raw plantain- 1/2 peeled and cut into medium sized pieces

Grated coconut- 1/2 cup

Turmeric powder- 1/4 tsp

Pepper powder- 1/4 tsp

Ghee- 1/2 tsp

Cumin seeds- 1/4 tsp

Green chillies- 2-3

Fenugreek powder- a pinch

Curry leaves

Mustard seeds

Oil

Salt

Red chillies

Method

1. Cook the plantain pieces in a thick bottomed vessel with enough water, turmeric powder and pepper powder.

2. Meanwhile ,grind the coconut with green chillies,and cumin to a fine paste using a little water.

3. When it is done,and water is dried ,add ghee and mix well .Mash the pieces a little bit using a spoon

4. Reduce heat and add the yogurt and stir continuously.Throw in some curry leaves

5. When the liquid from Yogurt evaporates completely,add the coconut paste and mix well.Cook for few more minutes. Adjust salt .Add a pinch of Fenugreek powder.(Or you can use whole fenugreek while tempering)

6.Heat oil in another pan ,splutter mustard seeds,(and fenugreek whole) add curry leaves and red chillies.Pour it over the curry and serve with rice.

Note : It has a good shelf life.Cool and store it in air-tight container.

Recipe courtesy : Pazham pappadam payasam

Version 2 :

If you do not have plantain/yam at home,you can make it without any of them

1. Boil 1/4-1/2 cup water in a thick bottomed vessel with green chillies and turmeric powder.

2. Reduce heat and add the beaten yogurt and stir continuously until all the water evaporates.Throw in some curry leaves 

3. Add the ground coconut mix and fenugreek powder.Adjust salt. Cook for few minutes

4. Do tempering.Serve with rice

Beetroot Kichadi /Beetroot in coconut-curd gravy

Ingredients 
Beetroot- 1 medium ,peeled and grated
Coconut grated - 1/2 cup 
Curd-1/2 cup 
Green chillies - 2-3 
Red chilli powder-1/2  tsp
Mustard
Red chillies
Oil
Salt 
Curry leaves 
Method
1. Grate the beetroot ,or cut it into very small pieces 
2. Cook it in a vessel with enough water .Add chilli powder and split green chillies
3. Grind the coconut to very fine paste .add 1/4 tsp mustard to this and crush it with final grinding
4. Add this coconut paste to the cooked beetroot and just heat enough to cook the coconut .Remove from heat and keep aside 
5. When the above mix is cooled , add well beaten (without adding water )thick curd to this and mix well.Adjust salt
6. Heat oil in another pan and splutter mustard seeds ,red chillies and curry leaves and add this to the kichadi .
Serve with rice