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Pineapple Puliserri
Dehydrated vegetables:
Pineapple slices
Pulliseri Coconut mix:
Coconut, Yogurt, Green Chilly, Cumin seed, Turmeric Powder, Red Chilly, Curry leaves, Salt
1. Rehydrate the pineapple for 10 mins in lukewarm water.
2. In a mixer, grind the pulliseri mixture into a paste with some water
1. Pressure cook the pineapple for 5-6 whistles with a dash of turmeric, red chilly powder & salt.
2. Then put off the flame, open the cooker and add in the ground pulliseri mix .
3. Now in a saucepan, heat coconut oil. Add the mustard seeds. when the mustard seeds start to crackle add in the fenugreek seeds, 2/3 whole red chillies & curry leaves & add it too the pineapple puliserri.
Enjoy delicacy simply with yummy malayali boiled rice.
Ulli Theeyal
Dehydrated vegetable:
Shallots/Madras onion
Coconut Gravy:
Grated & roasted Coconut, Coriander, Whole Red Chilly, Turmeric powder, Curry leaves, Salt
1. Rehydrate the shallots with 60ml of luke warm water for 10 mins.
2. Grind the theeyal coconut masala with cold water to make it into a fine paste.
3. Soak the tamarind in warm water and squeeze out some tamarind juice & add it to the Ulli theeyal masala paste.
1. In a pan, heat 1 tblspn coconut oil. Add 1 tablespoon mustard, 5-6 curry leaves & 2 whole Red chilly.
2. When the mustard seeds fully crackles, lower the heat add in the rehydrated shallots and cook till its lightly fried.
3. Now add in the theeyal paste and stir gently & cook for 2-3 mins.
Authentic Ulli Theeyal is ready to be savoured.
Rasam
Ingredients:
Coriander, Split Gram, Tomato, BlackPepper, Whole Red Chilly, Cumin Seeds, Fenugreek seeds, Asafoetida, Tamarind, Garlic, Jaggery, Curry leaves, Coriander leaves, Salt
1. Mix the Simbpli Kerala Rasam powder with 500 ml water & boil it well
Ready to serve!