Chakka Aviyal is a Kerala’s special type of Aviyal (Avial) made with raw Jackfruit, Jackfruit seeds, Drumstick and Raw Mango as main vegetables. All part of Jackfruit is edible except the outside greenish thorns. So we can include all parts of of Jackfruit for this Aviyal according to the the personal choice.
I’m adding raw mangoes for the sourness of the Aviyal and it’s the best choice for Chakka Aviyal but still we can user Tomato/ Curd for the sourness.
Paal sarbath/ Milk sarbath is a popular, refreshing Calicut (Kerala) dairy drink. Paal sarbath is made by adding Nannari syrup with chilled milk. Nannari syrup can be prepared at home or we can buy from store. Nannari is an Ayurvedic herb which has many medicinal properties. Nannari syrup is made by processing Nannari roots by boiling and preserving in sugar syrup.
Notes
We can adjust the amount of Nannari syrup in this recipe according to our taste.
No need to add sugar as the store bought Nannari syrup already contains sugar. See the instruction in the bottle.
Use chilled milk/ ice cubes. Paal/ Milk sarbath tastes better when it’s chilled.
If using pasteurized milk, use the milk without boiling. If not, boil the milk first then chill it and use only after straining out the cream.
Dear lazy Chapati lovers (like me 😉 ), who doesn’t like to make an easy and quick yet delicious side dish for Chapati in no time? Then this recipe will save you. 3 minutes… Yes, just 3 minutes needed to make this curry with only 5 ingredients. This is a sauteed onion side dish recipe unlike other curries it doesn’t need any fancy ingredient still it tastes yummy and yes crunchy too.
Notes
Don’t cook onion too much. We need crunchy onion.
Use coconut oil – that’s the best oil for this recipe.
Best combination
Chapati
Ulli vaattiyathu | Easy chapati side dish in 3 minutes | Easy chapati curry recipe
Egg milk shake prepared by adding boiling milk into beaten egg was given to toddlers for better immunity and health in olden days. It’s a protein rich shake which I used to drink in my childhood 😉 So it’s one of my nostalgic recipes 😀
Notes
Use fresh organic egg for this egg milkshake.
Add boiling milk – the temperature of the boiling milk will cook up the egg.
Beat the eggs frothy without lumps.
Continue stirring egg and milk together while adding milk.
Muttem paalum adichathu | Kerala style egg milkshake
Vellarikka (Cucumber) Pachadi is a main Kerala Sadya recipe prepared by mixing Sambar cucumber with coconut paste and curd. We can call this Sadya recipe Vellarikka Pachadi or Vellarikka Kichadi (Name varies in place to place :)) and which can be served in Onam Sadya, Vishu Sadya and even served in Christian marriage non veg meal too.
Pachadi can be made with any of the vegetables like Sambar cucumber, beetroot, tomato, bitter gourd and fruits like mango, pineapple, grapes.
In Kerala Vellarikka Pachadi preparation we are using Sambar Cucumber – Green and yellow color mixed one which is also used as the main vegetable in Kerala Vishu Kani.
Best Combination
Kerala Sadya
Notes
Trim off both the end of Sambar cucumber and remove the seeds fully and wash well in water. These part of Sambar cucumber may cause bitterness in Pachadi.
If Sambar cucumber is not available use any other cucumber.
Adjust the water and amount of curd used according to the consistency and sourness of the Pachadi you want.
Mash cucumber with the back of the spoon or gently grind after cooking if you want a thick consistency in Vellarikka Pachadi.
Don’t grind the mustard seeds too much. It may cause bitterness in Pachadi.
https://youtu.be/HTgU42n3uX4
Kerala Sadya Vellarikka Pachadi | Sambar Cucumber Pachadi Recipe
