PARIPPU CURRY FOR NEYCHORR/ DAAL CURRY FOR GHEE RICE

Parippu Curry with Coconut for Neychoru (Ghee Rice)

Introduction:
This Parippu Curry with Coconut is a velvety, mildly spiced dal that perfectly complements the simplicity of Neychoru (ghee rice). The addition of fresh coconut enhances the texture and flavor, giving it a creamy, aromatic touch that’s loved in Kerala households.

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Ingredients

• Split yellow moong dal (parippu) – 1 cup

• Water – 3 cups

• Turmeric powder – ½ tsp

• Salt – to taste

Coconut paste:

• Fresh grated coconut – ½ cup

• Green chili – 1 (adjust to taste)

• Ginger – 1 tsp (finely chopped)

• Cumin seeds – ½ tsp

• Water – as needed for grinding

Tempering:

• Ghee – 2 tbsp

• Mustard seeds – 1 tsp

• Dry red chilies – 2

• Curry leaves – 1 sprig

• Garlic (optional) – 1 tsp (finely chopped)

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Instructions

1. Cook the Dal

1. Wash the split yellow moong dal thoroughly.

2. In a pressure cooker or pan, add the dal, water, turmeric powder, and salt.

3. Cook until soft and mushy. In a pressure cooker, 3-4 whistles is sufficient. In a pan, simmer for about 25–30 minutes.

2. Prepare the Coconut Paste

1. Blend fresh grated coconut, green chili, ginger, cumin seeds, and a little water into a smooth paste.

3. Mix Coconut Paste

1. Add the paste to the cooked dal.

2. Simmer on low flame for 5–7 minutes until the flavors blend well.

4. Prepare the Tempering

1. Heat ghee in a small pan.

2. Add mustard seeds and let them splutter.

3. Add dry red chilies, curry leaves, and garlic. Fry until fragrant.

4. Pour the tempering over the dal.

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Serving

Serve the parippu curry hot with neychoru (ghee rice), garnished with a drizzle of ghee and optionally some extra grated coconut on top.

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Tips

✔ Use freshly grated coconut for the best flavor.
✔ Adjust the quantity of green chili depending on your spice preference.
✔ Coconut paste should be added after the dal is fully cooked to preserve its aroma.

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Conclusion

This Parippu Curry with Coconut is a delicious and comforting dish that brings out the best of Kerala’s culinary heritage. Creamy, flavorful, and easy to prepare, it’s a perfect side for neychoru and makes every meal feel like a celebration!

FISH CROQUETTES

FISH  CROQUETTES

INGREDIENTS

FISH- 250 G, BONELESS

POTATOES-3(OPTIONAL)

GARLIC -2 CLOVES, CRUSHED
GINGER- 1 INCH PIECE, CRUSHED
GREEN CHILLIES-3 CHOPPED
ONION-1 FINELY CHOPPED

CHILLY POWDER-1 TABLESPOON
TURMERIC POWDER-A PINCH
PEPPER POWDER- 1 TABLESPOON
ALL SPICE POWDER/ GARAM MASALA- 1/2 TABLESPOON

CURRY LEAVES-1 SPRIG
CORIANDER LEAVES- 1/4 CUP; CHOPPED

SALT

ALL PURPOSE FLOUR/ MAIDA- 1 CUP
EGG -3
BREAD CRUMBS- 1 CUP

OIL


FOR THE SAUCE

BUTTER- 3 TABLESPOONS
MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 TABLESPOON

PREPARATION

COOK THE POTATOES AND PEEL OFF SKIN.  MASH IT
COOK FISH WITH SALT , CHILLY POWDER, TURMERIC POWDER AND A PINCH PEPPER POWDER.
MINCE IT
MELT BUTTER IN A PAN
ADD ONION, GINGER, GARLIC , GREEN CHILLIES, CURRY LEAVES AND CORIANDER LEAVES
ADD 1 TABLESPOON ALL PURPOSE FLOUR TO IT.  STIRR WELL FOR HALF A MINUTE
ADD MILK AND STIRR IN MEDIUM HEAT UNTIL THE MIXTURE THICKENS
REMOVE PAN FROM FLAME
ADD MINCED FISH , MASHED POTATOES , PEPPER POWDER AND GARAM MASALA POWDER+ SALT
MOULD THEM TO CROQUETTE SHAPE WHEN COOLED( YOU CAN REFRIGERATE THE MIXTURE FOR MORE MIXING OF CONTENTS IF YOU PREFER)
SPREAD ALL PURPOSE FLOUR IN A PLATE
PLACE BREAD CRUMBS IN ANOTHER PLATE
TAKE THE BEATEN EGG IN A BOWL
ROLL THE CROQUETTE FIRST IN ALL PURPOSE FLOUR,
THEN DIP IN EGG
THEN AGAIN ROLL IN BREAD CRUMBS
HEAT A KADAI
POUR OIL
DEEP FRY CROQUETTE

VERMICELLI COATED CHICKEN CROQUETTES

VERMICELLI COATED CHICKEN CROQUETTES

INGREDIENTS

CHICKEN- 250 GM BONELESS

VERMICELLI -1 CUP; ROASTED

POTATOES-3

GARLIC -2 CLOVES, CRUSHED

GINGER- 1 INCH PIECE, CRUSHED

GREEN CHILLIES-3 CHOPPED

ONION-1 FINELY CHOPPED

CHILLY POWDER-1 TABLESPOON

TURMERIC POWDER-A PINCH

PEPPER POWDER- 1 TABLESPOON

ALL SPICE POWDER/ GARAM MASALA- 1/2 TABLESPOON

CURRY LEAVES-1 SPRIG

CORIANDER LEAVES- 1/4 CUP; CHOPPED

SALT

ALL PURPOSE FLOUR/ MAIDA- 1 CUP

EGG -3

BREAD CRUMBS- 1 CUP

OIL

FOR THE SAUCE

BUTTER- 3 TABLESPOONS

MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 TABLESPOON

PREPARATION

COOK THE POTATOES AND PEEL OFF SKIN.  MASH IT

COOK CHICKEN PIECES WITH SALT , CHILLY POWDER, TURMERIC POWDER AND A PINCH PEPPER POWDER.

MINCE IT

MELT BUTTER IN A PAN 

ADD ONION, GINGER, GARLIC , GREEN CHILLIES, CURRY LEAVES AND CORIANDER LEAVES

ADD 1 TABLESPOON ALL PURPOSE FLOUR TO IT.  STIRR WELL FOR HALF A MINUTE

ADD MILK AND STIRR IN MEDIUM HEAT UNTIL THE MIXTURE THICKENS

REMOVE PAN FROM FLAME

ADD MINCED CHICKEN , MASHED POTATOES , PEPPER POWDER AND GARAM MASALA POWDER+ SALT

MOULD THEM TO CROQUETTE SHAPE WHEN COOLED( YOU CAN REFRIGERATE THE MIXTURE FOR MORE MIXING OF CONTENTS IF YOU PREFER)

SPREAD ALL PURPOSE FLOUR IN A PLATE

PLACE BREAD CRUMBS IN ANOTHER PLATE

SPREAD VERMICELLI IN A PLATE

TAKE THE BEATEN EGG IN A BOWL

ROLL THE CROQUETTE FIRST IN ALL PURPOSE FLOUR, 

THEN DIP IN EGG

ROLL IN VERMICELLI

THEN AGAIN ROLL IN BREAD CRUMBS

HEAT A KADAI

POUR OIL

DEEP FRY CROQUETTE

CHICKEN CROQUETTES

CHICKEN CROQUETTES


INGREDIENTS

CHICKEN- 250 GM BONELESS

POTATOES-3(OPTIONAL)

GARLIC -2 CLOVES, CRUSHED
GINGER- 1 INCH PIECE, CRUSHED
GREEN CHILLIES-3 CHOPPED
ONION-1 FINELY CHOPPED

CHILLY POWDER-1 TABLESPOON
TURMERIC POWDER-A PINCH
PEPPER POWDER- 1 TABLESPOON
ALL SPICE POWDER/ GARAM MASALA- 1/2 TABLESPOON

CURRY LEAVES-1 SPRIG
CORIANDER LEAVES- 1/4 CUP; CHOPPED

SALT

ALL PURPOSE FLOUR/ MAIDA- 1 CUP
EGG -3
BREAD CRUMBS- 1 CUP

OIL


FOR THE SAUCE

BUTTER- 3 TABLESPOONS
MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 TABLESPOON

PREPARATION

COOK THE POTATOES AND PEEL OFF SKIN.  MASH IT

COOK CHICKEN PIECES WITH SALT , CHILLY POWDER, TURMERIC POWDER AND A PINCH PEPPER POWDER.

MINCE IT

MELT BUTTER IN A PAN 

ADD ONION, GINGER, GARLIC , GREEN CHILLIES, CURRY LEAVES AND CORIANDER LEAVES
ADD 1 TABLESPOON ALL PURPOSE FLOUR TO IT.  STIRR WELL FOR HALF A MINUTE
ADD MILK AND STIRR IN MEDIUM HEAT UNTIL THE MIXTURE THICKENS

REMOVE PAN FROM FLAME

ADD MINCED CHICKEN , MASHED POTATOES , PEPPER POWDER AND GARAM MASALA POWDER+ SALT

MOULD THEM TO CROQUETTE SHAPE WHEN COOLED( YOU CAN REFRIGERATE THE MIXTURE FOR MORE MIXING OF CONTENTS IF YOU PREFER)


SPREAD ALL PURPOSE FLOUR IN A PLATE
PLACE BREAD CRUMBS IN ANOTHER PLATE
TAKE THE BEATEN EGG IN A BOWL

ROLL THE CROQUETTE FIRST IN ALL PURPOSE FLOUR, 
THEN DIP IN EGG
THEN AGAIN ROLL IN BREAD CRUMBS

HEAT A KADAI
POUR OIL
DEEP FRY CROQUETTE

DATES-MILK SHAKE

DATES-MILK SHAKE


INGREDIENTS

DATES-1/4 CUP
MILK -1 CUP
SUGAR-1/4 CUP

ICE- 1 CUP CRUSHED

CASHEWNUTS-1/2 TABLESPOON
ALMONDS-1/4 TABLESPOON
PEANUTS-1/4 TABLESPOON

PREPARATION

CRUSH ICE CUBES COARSELY

FIRST BLEND ALL INGREDIENTS EXCEPT ICE CUBES
THEN COARSELY BLEND BY ADDING ICE CUBES

YOU CAN ALSO USED FREEZED MILK IN SUBSTITUTE FOR ICE

SERVE WITH CRUSHED NUTS 

SHARJAH SHAKE

SHARJAH SHAKE

INGREDIENTS

BANANA-1

MILK-2 CUPS
SUGAR-1/4 CUP
CHOCOLATE POWDER-1 TABLESPOON
OR BOURNVITA/BOOST

CASHEW NUTS-1 TABLESPOON
PEANUTS- 1 TABLESPOON

PREPARATION

FREEZE MILK

BREAK FROZEN MILK INTO PIECES USING A KNIFE FOR EASY MIXING IN BLENDER
BLEND BANANA, SUGAR AND CHOCOLATE POWDER FIRST
THEN ADD FROZEN MILK CUBES AND COARSELY BLEND

NOW COARSELY CRUSH NUTS AND PLACE IT ABOVE THE TOP OF SHAKE

AVOCADO SMOOTHIE

AVOCADO  SMOOTHIE


INGREDIENTS

AVOCADO-1

MILK-1 CUP
WATER-1/4 CUP
SUGAR-1/4 CUP
 LEMON  JUICE - 1 TABLESPOON 

PREPARATION

TAKE THE PULP OF AVOCADO

TAKE THE AVOCADO PULP, LEMON JUICE, SUGAR, WATER AND MILK AND MIX WELL IN A BLENDER

POUR IT INTO GLASSES AND REFRIGERATE

SERVE CHILLED

AVOCADO- MILK SHAKE

AVOCADO- MILK SHAKE


INGREDIENTS

AVOCADO-1

MILK-1 1/2 CUP
WATER-1/4 CUP
SUGAR-1/4 CUP


PISTACHIOS- 1/2 TABLESPOON-CRUSHED
CASHEW NUTS- 1/2 TABLESPOON CRUSHED
ALMONDS-1/4 TABLESPOON CRUSHED

PREPARATION

FREEZE THE MILK INTO ICE

TAKE THE PULP OF AVOCADO

TAKE THE AVOCADO PULP, SUGAR, WATER AND FREEZED MILK AND MIX WELL IN A BLENDER

POUR IT INTO GLASSES 

 DECORATE WITH CRUSHED PISTACHIOS, ALMONDS AND CASHEW NUTS

SERVE CHILLED

AVOCADO -MILK SMOOTHIE

AVOCADO -MILK SMOOTHIE


INGREDIENTS

AVOCADO-1

MILK-1 CUP
WATER-1/4 CUP
SUGAR-1/4 CUP


PISTACHIOS- 1/2 TABLESPOON-CRUSHED
CASHEW NUTS- 1/2 TABLESPOON CRUSHED
ALMONDS-1/4 TABLESPOON CRUSHED

PREPARATION

TAKE THE PULP OF AVOCADO

TAKE THE AVOCADO PULP, SUGAR, WATER AND MILK AND MIX WELL IN A BLENDER

POUR IT INTO GLASSES AND REFRIGERATE

 DECORATE WITH CRUSHED PISTACHIOS, ALMONDS AND CASHEW NUTS

SERVE CHILLED

AVOCADO JUICE WITH ICE CREAM

 AVOCADO JUICE WITH ICE CREAM


INGREDIENTS

AVOCADO-1

MILK-1 CUP
WATER-1/4 CUP
SUGAR-1/4 CUP

ICE CREAM / KULFI- 1 SCOOP

PISTACHIOS- 1/2 TABLESPOON-CRUSHED
CASHEW NUTS- 1/2 TABLESPOON CRUSHED
ALMONDS-1/4 TABLESPOON CRUSHED

PREPARATION

TAKE THE PULP OF AVOCADO

TAKE THE AVOCADO PULP, SUGAR, WATER AND MILK AND MIX WELL IN A BLENDER

POUR IT INTO GLASSES AND REFRIGERATE

WHEN SERVING ADD ICE CREAM SCOOP AND DECORATE WITH CRUSHED PISTACHIOS, ALMONDS AND CASHEW NUTS

ALOO / POTATO BONDA

ALOO / POTATO BONDA

INGREDIENTS

POTATOES-2

ONION-1 
GINGER-2 INCH PIECE
GREEN CHILLIES-2
CURRY LEAVES- 1 SPRIG
CORIANDER LEAVES- 2 TABLESPOONS;CHOPPED

TURMERIC POWDER-1/4 TABLESPOON
MUSTARD-1 TABLESPOON

SALT
OIL

FOR BATTER

GRAM FLOUR /BESAN / കടലമാവ് - 1 CUP

RED CHILLY  POWDER - 1/2 TABLESPOON
CUMIN POWDER-1/4 TABLESPOON

SALT

WATER
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PREPARATION

MIX THE FLOUR, CHILLY POWDER, CUMIN POWDER , SALT AND LITTLE WATER TO FORM A THICK BATTER


MEANWHILE COOK THE POTATOES AND PEEL OFF THE SKIN
MASH IT

HEAT A KADAI
POUR OIL

SPLUTTER MUSTARD

ADD CHOPPED ONION, GINGER AND GREEN CHILLIES.  FRY FOR 2 MINUTES

ADD CURRY LEAVES AND CORIANDER LEAVES. FRY FOR AMINUTE

ADD SALT , TURMERIC POWDER AND MASHED POTATOES. MIX WELL

REMOVE FROM FLAME

ROLL INTO SMALL BALLS

HEAT OIL IN KADAI AND DIP EACH BALL IN BATTER AND DEEP FRY

Fish Dum Biryani Recipe – A Royal Treat from the Sea

If you are a seafood lover and a biryani enthusiast, then Fish Dum Biryani is the perfect fusion for your plate. Aromatic basmati rice, layered with spicy fish masala, slow-cooked on dum—this dish is a feast for both eyes and taste buds. Let’s learn how to make this restaurant-style Fish Dum Biryani at home.

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Ingredients

For the Fish Marinade

• Fish fillets – 500 g (seer fish, king fish, or pomfret works best)

• Turmeric powder – ¼ tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Ginger-garlic paste – 1 tsp

• Lemon juice – 1 tbsp

• Salt – to taste

• Oil – for shallow frying

For Rice

• Basmati rice – 2 cups

• Water – 6 cups

• Bay leaf – 1

• Cloves – 3

• Green cardamoms – 3

• Cinnamon – 1-inch stick

• Salt – to taste

For Masala

• Onion – 3 large, thinly sliced

• Tomato – 2 medium, chopped

• Green chillies – 2 slit

• Ginger-garlic paste – 1 tbsp

• Yogurt – ½ cup

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Fresh coriander leaves – ¼ cup, chopped

• Fresh mint leaves – ¼ cup, chopped

• Ghee – 2 tbsp

• Oil – 2 tbsp

For Dum (Layering)

• Saffron – a few strands (soaked in 2 tbsp warm milk)

• Fried onions – ½ cup

• Ghee – 2 tbsp

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Preparation Steps

Step 1: Marinate & Fry the Fish

1. Marinate fish pieces with turmeric, red chilli powder, coriander powder, garam masala, ginger-garlic paste, lemon juice, and salt.

2. Rest for 30 minutes.

3. Heat oil and shallow fry the fish until golden and half cooked. Keep aside.

Step 2: Cook the Rice

1. Wash and soak basmati rice for 20 minutes.

2. In boiling water, add whole spices (bay leaf, cloves, cardamom, cinnamon) and salt.

3. Cook rice till 70% done, then drain water and set aside.

Step 3: Prepare the Masala

1. Heat ghee + oil in a pan.

2. Add sliced onions and fry till golden brown. Remove half for garnishing.

3. To the remaining onions, add green chillies and ginger-garlic paste; sauté till raw smell disappears.

4. Add tomatoes and cook till soft.

5. Mix in yoghurt, red chilli powder, coriander powder, and garam masala.

6. Add fried fish gently and toss in the masala. Switch off flame.

Step 4: Layering the Biryani (Dum Cooking)

1. In a heavy-bottomed pot, spread ghee.

2. Layer half of the cooked rice.

3. Add the fish masala with mint, coriander, and fried onions.

4. Top with remaining rice.

5. Sprinkle saffron milk, fried onions, and ghee.

6. Seal with a tight lid (or dough) and cook on very low flame for 20–25 minutes.

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Serving Suggestion

Serve hot Fish Dum Biryani with onion raita, papad, and lemon wedges.

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Tips for Perfect Fish Dum Biryani

• Always use firm fish like seer fish, king fish, or pomfret that won’t break during dum cooking.

• Do not overcook fish while frying—it will finish cooking in the dum.

• Use long-grain basmati rice for the best aroma and texture.

• Adding saffron milk gives royal flavor and color.

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✨ This Fish Dum Biryani is a show-stopper for Sunday feasts, parties, or any special family gathering. Try it once, and it will surely become a favorite at your dining table!

ULLI BHAJI / ONION BHAJI

ULLI BHAJI / ONION BHAJI

INGREDIENTS

ONION-2 ; CHOPPED

GINGER- 1 INCH PIECE; CHOPPED
GREEN CHILLIES-6 ; CHOPPED
CURRY LEAVES- 2 SPRIGS

SALT

OIL- FOR DEEP FRY

GRAM FLOUR/ BESAN/ കടലമാവ് - 1 CUP

PREPARATION

MIX ALL THE INGREDIENTS WELL ADDING LITTLE WATER TO FORM A THICK BATTER

HEAT A KADAI.  POUR OIL

POUR THE THICK BATTER USING A LADDLE
DEEP FRY BOTH SIDES

PAZHAM PRADHAMAN / RIPE BANANA PAYASAM / KHEER

PAZHAM PRADHAMAN / RIPE BANANA PAYASAM / KHEER


INGREDIENTS

RIPE BANANA-2
WATER- 1/4 CUP

SALT- A PINCH
JAGGERY- 2 

COCONUT MILK
FIRST MILK- THICK- 1/4 CUP
SECOND MILK- THIN- 1/2 CUP

                    OR

MILK- 1 CUP

CARDAMOM CRUSHED-3
RAISINS- 1 TABLESPOON
CASHEW NUTS-5

GHEE/ BUTTER- 4-5 TABLESPOONS


PREPARATION

STEAM THE CUT BANANAS.  MASH IT WELL WITH HAND
FRY IN GHEE FOR A MINUTE

COOK WITH WATER.  ADD A PINCH SALT
IF YOU ARE USING FRESH COCONUT MILK, COOK IT IN SECOND MILK

MEANWHILE, DISSOLVE JAGGERIES IN LITTLE HOT WATER

ADD IT 
STIRR WELL

WHEN BECOMES THICK ADD THICK FIRST COCONUT MILK OR COWS MILK

ALLOW IT TO BOIL IN LOW FLAME

ADD THE CARDAMOM POWDER

FRY RAISINS AND CASHEW NUTS IN GHEE/ BUTTER SEPARATELY

POUR IT INTO THE PAYASAM

VELLARIKKA -PARIPPU CURRY/ CUCUMBER WITH MASOOR DAAL CURRY

VELLARIKKA -PARIPPU CURRY/ CUCUMBER  WITH  DAAL CURRY

INGREDIENTS

VELLARIKKA-1/2

MASOOR/ TOOR DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP

SHALLOTS- 3 

GINGER- 1 INCH PIECE

CUMIN SEEDS - 1 TABLESPOON

RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON

RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON

CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS

PREPARATION

PEEL SKIN OFF FROM VELLARIKKA

CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH  VELLARIKKA , TURMERIC POWDER, CHILLY POWDER AND SALT.  

MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.

GRIND WELL INTO A SMOOTH PASTE

YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO VELLARIKKA - MASOOR DAAL WHEN IT IS COOKED

SAUTE IT WITH MUSTARD, CURRY LEAVES AND RED CHILLY IN COCONUT OIL.

YOU CAN ADD TOMATO IF YOU PREFER

KUMBALANGA -PARIPPU CURRY/ WHITE PUMPKIN WITH MASOOR DAAL CURRY

Kumbalanga Parippu Curry – A Light, Nourishing Kerala Delight

Kumbalanga Parippu Curry is a simple yet wholesome dish from Kerala, perfect for those seeking a light and easily digestible meal. Combining the cooling properties of kumbalanga (ash gourd) with the protein-rich goodness of moong dal, this curry is not only comforting but also ideal for those following sattvic, Ayurvedic, or health-conscious diets.

✅ Why You Should Try This Recipe

• Gentle on the stomach – Ash gourd and moong dal are both easy to digest, making this curry suitable for all ages.

• Cooling and hydrating – Kumbalanga helps balance pitta and provides hydration during warm weather.

• Balanced nourishment – Moong dal adds plant-based protein, while coconut oil and grated coconut enhance flavor and absorb fat-soluble nutrients.

• Quick and wholesome – A simple recipe that doesn’t compromise on taste or nutrition.

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✅ Ingredients (Serves 3–4)

• Kumbalanga (Ash Gourd) – 300 grams, peeled and cubed

• Moong dal (yellow split gram) – ½ cup

• Green chili – 2, slit

• Ginger – 1 tsp, finely chopped or grated

• Turmeric powder – ½ tsp

• Coconut oil – 1 tbsp

• Mustard seeds – 1 tsp

• Curry leaves – 1 sprig

• Shallots (small onions) – 6–8, sliced

• Grated coconut – 3 tbsp (optional but recommended for richness)

• Salt – to taste

• Water – as required

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✅ Method

1. Soak the dal

Rinse the moong dal thoroughly and soak it for about 15–20 minutes. This helps soften the dal and reduces cooking time.

2. Cook the dal and ash gourd

In a pressure cooker or pot, add the soaked dal, cubed ash gourd, turmeric powder, slit green chilies, and ginger. Pour in enough water to cover everything. Cook until soft — about 3–4 whistles in a pressure cooker or 20–25 minutes in a pot.

3. Mash lightly

Once cooked, lightly mash some of the ash gourd and dal to create a creamy texture while leaving a few chunks intact for bite.

4. Prepare the tempering

Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Then, add sliced shallots and curry leaves and sauté until golden brown. Pour this aromatic tempering over the cooked curry.

5. Add grated coconut (optional)

For added richness and texture, stir in grated coconut and simmer for 2–3 more minutes.

6. Final seasoning

Adjust salt to taste and add a little water if needed to achieve your preferred consistency. Let it simmer briefly so the flavors meld.

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✅ Serving Suggestions

Serve this comforting curry with steamed rice, a drizzle of ghee, and pappadam for a wholesome meal. It pairs beautifully with light pickles and buttermilk.

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✅  Benefits

• Kumbalanga (Ash Gourd): Hydrating, cooling, and supports digestion.

• Moong Dal: Easy to digest and a good source of protein.

• Coconut oil: Nourishes and supports healthy fats in the diet.

• Shallots & ginger: Enhance digestion and boost immunity.

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✅ Tips

✔ For extra flavor, you can add crushed black pepper or cumin seeds during tempering.
✔ This curry is great for detox days or when you want a light dinner.
✔ Avoid using too much spice to retain its sattvic nature.

PADAVALANGA -PARIPPU CURRY /SNAKEGOURD WITH MASOOR DAAL CURRY

PADAVALANGA -PARIPPU CURRY /SNAKEGOURD  WITH MASOOR DAAL CURRY

INGREDIENTS

SNAKE GOURD-1

MASOOR DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP

SHALLOTS- 3 

GINGER- 1 INCH PIECE

CUMIN SEEDS - 1 TABLESPOON

RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON

RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON

CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS

PREPARATION

PEEL SKIN OFF FROM SNAKE GOURD

CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH SNAKE GOURD TURMERIC POWDER, CHILLY POWDER AND SALT.  

MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.

GRIND WELL INTO A SMOOTH PASTE

YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO SNAKE GOURD - MASOOR DAAL WHEN IT IS COOKED

SAUTE IT WITH MUSTARD, CURRY LEAVES AND RED CHILLY IN COCONUT OIL.

YOU CAN ADD TOMATO IF YOU PREFER

CHILLY CHICKEN

CHILLY CHICKEN

INGREDIENTS

BONELESS CHICKEN-1/2 KG

FOR MARINATING

CORNFLOUR-1/2 CUP
ALL PURPOSE FLOUR-1/4 CUP

EGG -2

GINGER-GARLIC PASTE-2 TABLESPOONS

SOYA SAUCE- 2 TABLESPOONS
TOMATO SAUCE-1 TABLESPOON

VINEGAR-1 TABLESPOON

SALT
BLACK PEPPER POWDER- 1 TABLESPOON

MIX ALL THE INGREDIENTS WELL AND  MARINATE THE CHICKEN 
KEEP IN REFRIGERATOR FOR 1-2 HOURS

HEAT PAN 
ADD OIL
DEEP FRY MARINATED CHICKEN


FOR GRAVY

ONION-1 CHOPPED
CAPSICUM-1 CHOPPED

GINGER- GARLIC PASTE- 2 TABLESPOONS
GREEN CHILLIES FRY F-4 CHOPPED

SOYA SAUCE- 2 TABLESPOONS
TOMATO SAUCE-1 TABLESPOON
CHILLY SAUCE- 1 TABLESPOON

SPRING ONION-1 STALK- CHOPPED
SALT
OIL

PEPPER POWDER- 1 TABLESPOON

HEAT A PAN.  ADD OIL.  FRY ONION FOR 2 MINUTES.  ADD GINGER- GARLIC PASTE FRY FOR 1 MINUTE
ADD CAPSICUM AND GREEN CHILLIES FRY FOR 1 MINUTE

ADD ALL SAUCES AND PEPPER POWDER AND FRY FOR A MINUTE

ADD FRIED CHICKEN, CHOPPED SPRING ONION, SALT.AND 1/4 CUP WATER+ 1 TABLESPOON MARINATED MASALA CONTAINING CORN FLOUR
ALLOW IT TO BOIL

GARNISH WITH CORIANDER LEAVES

BEEF VARATTIYATHU/ SPICY BEEF FRY

BEEF VARATTIYATHU/  SPICY BEEF FRY

INGREDIENTS

BEEF-1/2 KG

SHALLOTS-1 CUP; FINELY SLICED

TOMATO-1

GINGER-2 INCH PIECE, CRUSHED

GARLIC- 6 CLOVES ; CRUSHED

GREEN CHILLIES-6; CHOPPED

CURRY LEAVES- 12 SPRIGS

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER-1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

SALT

COCONUT OIL-2 TABLESPOONS

CUMIN SEEDS POWDER-2-3 TABLESPOON

GARAM MASALA - 1 TABLESPOON

PREPARATION

COOK THE BEEF WITH LITTLE TURMERIC POWDER, CORIANDER POWDER, RED CHILLY POWDER AND SALT

TAKE A PAN

HEAT OIL

ADD SHALLOTS

FRY WELL

ADD CURRY LEAVES, GREEN CHILLIES, GARLIC AND GINGER

FRY FOR 3 MINUTES

ADD TOMATO. FRY FOR 1 MINUTE

ADD ALL POWDERS.  FRY TILL RAW SMALL GOES

ADD COOKED BEEF, 1/4 CUP WATER AND SALT

COOK TILL WHOLE MEAT GET MINCED LIKE APPEARENCE

EASY SPICY KAPPA / TAPIOCA RECIPE

EASY SPICY KAPPA / TAPIOCA RECIPE

INGREDIENTS

TAPIOCA-1

TURMERIC POWDER-A1/4 TABLESPOON

SALT

SHALLOTS-6

DRIED RED CHILLIES-5

CURRY LEAVES-1 SPRIG

COCONUT OIL-2 TABLESPOONS

PREPARATION

CUT THE TAPIOCA AND CLEAN WELL

COOK IT WITH SALT AND TURMERIC POWDER

TAKE A PAN 

ADD COCONUT OIL

SAUTE CRUSHED SHALLOTS AND DRIED RED CHILLIES, 

ADD CURRY LEAVES

ADD COOKED TAPIOCA

ERACHI PUTTU/ RICE STEAM CAKE WITH MEAT

ERACHI PUTTU/ RICE STEAM CAKE WITH MEAT

INGREDIENTS

FOR PUTTU

RICE FLOUR- 1 CUP

GRATED COCONUT-1/2 CUP

WATER-1/4CUP

SALT-

PREPARATION

IN A BOWL, TAKE RICE FLOUR.  ADD SALT

SPRINKLE WATER IN SMALL QUANTITIES  IN THE FLOUR

MIX WELL WITH BOTH HANDS 

IT SHOULD FORM A BREAD CRUMBS LIKE CONSISTENCY, THAT IS NOT STICKING TO HANDS OR NOT FORMING BIG BALLS

INGREDIENTS

FOR MEAT MASALA

CHICKEN MINCED- 1/2 KG

ONION-2

GINGER- 1 INCH PIECE

GARLIC-3 CLOVES

GREEN CHILLIES- 2

CURRY LEAVES-3

RED CHILLY POWDER-1/4 TABLESPOON

CORIANDER POWDER- 1 TABLESPOON

TURMERIC POWDER- A PINCH 

COCONUT OIL-1/4 CUP

SALT- ACCORDING TO TASTE

PREPARATION

TAKE A PAN.  HEAT OIL.

ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES..

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD WATER AND CHICKEN PIECES 

BOIL TILL CHICKEN IS COOKED

FINAL PREPARATION

TAKE A PUTTU MAKER

MIX MEAT MASALA WITH PUTTU FLOUR

ADD COCONUT FIRST. THEN FLOUR MIXTURE

AGAIN COCONUT, FLOUR

FINALLY COCONUT

STEAM IT 

FISH FINGERS

FISH FINGERS

INGREDIENTS

BONELESS FISH- 250 G

TO MARINATE

PEPPER POWDER- 1 TABLESPOON
VINEGAR- 1 TABLESPOON

GINGER- GARLIC PASTE-2 TABLESPOONS

SOYA SAUCE- 1 TABLESPOON
RED CHILLI SAUCE- 1 TABLESPOON
TOMATO SAUCE- 1 TABLESPOON
RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON

SALT

MIX ALL THE INGREDIENTS WELL TO MKE A MARINATING MASALA

FOR COATING

BREAD CRUMBS- 1 CUP
CORN FLOUR-2 TABLESPOONS

EGG-2; BEATEN

PREPARATION

CLEAN THE FISH

CUT INTO FINGER SIZE

MARINATE IT WITH MARINATING MASALA
MIX THE BREAD CRUMBS WITH CORNFLOUR
SPREAD IT IN A PLATE

DIP THE MARINATED FISH IN EGG THEN IN BREAD CRUMBS MIXTURE

DEEP FRY IN OIL


SERVE HOT WITH KETCHUP

MEEN POLLICHATHU/ FISH FRY WRAPPED IN BANANA LEAF

MEEN POLLICHATHU/ FISH FRY WRAPPED IN BANANA LEAF

INGREDIENTS

TO MARINATE FISH

RED CHILLY POWDER- 1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

SALT

GINGER- GARLIC PASTE-2 TABLESPOONS

LIME JUICE-2 TABLESPOONS

FISH-1 

CLEAN THE FISH

MAKE SLITS ON THE FISH

MARINATE WITH MASALA ABOVE AND KEEP ASIDE IN A REFRIGERATOR FOR 1-2 HOURS

FOR THE GRAVY

SHALLOTS-5,  FINELY SLICED

TOMATO-1

GINGER- GARLIC PASTE-4 TABLESPOONS

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER-1 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

GREEN CHILLIES-2

CURRY LEAVES- 2 SPRIGS

SALT

COCONUT OIL

MEANWHILE; HEAT A PAN

ADD COCONUT OIL 

ADD CHOPPED SHALLOTS; FRY TILL TRANSLUCENT

ADD GINGER- GARLIC PASTE, GREEN CHILLIES AND CURRY LEAVES

FRY FOR 3 MINUTES

ADD CHOPPED TOMATO; FRY FOR 1 MINUTE

ADD ALL POWDERS.  FRY TILL RAW SMELL GOES

ADD SALT

FRY THE FISH IN OIL

TAKE A BANANA LEAF.SMEAR IT WITH COCONUT OIL

POUR 1/2 OF THE GRAVY ON THE BANANA LEAF

PLACE FISH ON IT

POUR REST OF GRAVY ON FISH

WRAP WITH ANOTHER LEAF

OR YOU CAN USE A BIG LEAF AND WRAP THE FISH FIRMLY

NOW STEAM IT R COOK IN LOW FLAME

YOU CAN GARNISH THE FISH WITH SLICED ONIONS, TOMATO, CARROT, CORIANDER LEAVES AND LIME JUICE

KALLUMMAKAYA NIRACHATHU/ A MUSSEL SNACK

KALLUMMAKAYA NIRACHATHU/  A MUSSEL SNACK

INGREDIENTS

CLEANED KALLUMMAKKAYA-10

FRY IN OIL BY MARINATING WITH TURMERIC POWDER, RED CHILLY POWDER AND SALT

FOR FILLING

RICE FLOUR-1 CUP

GRATED COCONUT-1/4 CUP

SHALLOTS-5 CHOPPED

CUMIN SEEDS- 1/2 TABLESPOON

FENNEL SEEDS-1/4 TABLESPOON

GINGER-1 INCH PIECE

GREEN CHILLIES-2 ;CHOPPED

CURRY LEAVES 

SALT

CRUSH WELL ALL THE INGREDIENTS EXCEPT RICE FLOUR

MIX IT WITH RICE FLOUR AND FORM A DOUGH BY ADDING HOT WATER 

FOR BATTER

RICE FLOUR-1/4 CUP

CHILLI POWDER-2 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

SALT

MIX WELL TO FORM A BATTER

PREPARATION

MAKE SMALL BALLS OUT OF RICE DOUGH

COVER THE MUSSELS WITH DOUGH

DIP IN BATTER

DEEP FRY IN OIL

CHICKEN LOLLIPOPS

`CHICKEN LOLLIPOPS

INGREDIENTS

CHICKEN WINGS-6

GINGER - GARLIC PASTE-2 TABLESPOONS

ALL PURPOSE FLOUR- 1/4 CUP

CORNFLOUR-1/4 CUP

EGG-1

SOYA SAUCE-2 TABLESPOONS

RED CHILLY SAUCE-1 TABLESPOON

THICK CURD - 1 TABLESPOON 

VINEGAR/ LIME JUICE- 1/2 TABLESPOON

PEPPER POWDER- 1 TABLESPOON

OIL

SALT

PREPARATION

MIX ALL THE INGREDIENTS WELL

MARINATE THE CHICKEN WINGS WHOSE MEAT SHAPED INTO A LOLLIPOP IN THE MIXTURE AND REFRIGERATE FOR 1-2 HOURS

DEEP FRY IN OIL