mampazhapulissery Now mampazha season begins.Shreerama navami sathya and Vishukkanni sathya is also comming.Mouth watering mambazhabulissery is one of the item in the sathya.Small varieties of nattu mambazham like chandrakkaran,kadukkachi these are name of the mambazham only available in Kerala.These are juicey fibre varieties.Smells very good. non availablity of the small mampazham other mambazham is o.k Mambazham small 20 or big 5 boil them, when tender peel the skin.If likes to licking the seed mambazham may be added with seeds.If not squeeze the pulp and keep aside. coconut grated one red chilli 5 ] venthayam one teaspoon] oil fry and grind with coconut curd one liter Add the mambazham pulp curd and ground masala,turmaric powder, salt and mix well. Place on the fire and boil it.Half lemon size vellam or one table spoon sugar may be added.Remove from fire and season with mustard,Red chill pieces,venthayam and curry leave. Enjoy with rice or chappathi. Variation: coconut and green chilli may be ground and venthayam may be added in seasoning. I posted some of the items in Bawarchi.com earlier.
mampazhapulissery hi seethalakshmi amma, could u pls tell me what is venthayam. am from kerala and didn't hear this before. i like mampazhapulissery and is going to make it. we like veg and mostly prepare sadhya vibhavangal. thank u so much for the recipe. take care, safa.
dear sunitha and safa Thank you for your response. Fenugreek seeds in english.When I posted the recipe I forgot to add english name and malayalam.Thank you sunitha seethalakshmi
Kurukkukkaalan Kurukkukkalan is also a sathya item. It will be kept fresh in fridge for one month. Yam or chenai cut into cube one cup] these vegitables are the best for kurukku Nenthiran kai cut into cube one cup ] kaalan curd one litre or sour butter milk black pepper 2 teaspoon soaked and grind into paste Green chillis 10 may be increased or dicreased according to the souness of the curd and family taste coconut grated one big vellam or gud one lemon size [optional] seasoning mustard one table spoon fenucreek seeds one teaspoon red chilli 2 cut into pieces curry leave Ground grated coconut and green chilli.keep aside. Put a thick bottom vessel on fire pore required water, turmeric powder,ground black pepper paste when stats to boil add salt, add vegitables.When become tender and the water almost reduced add curd or sour thick butter milk and boil it until reduced to thick gravy now add the ground coconut mixer,if you want add lemon size vellam or one table spoon sugar,salt if required according to the taste because salt is added with vegitable also.When begins to boil remove from fire.Season with all seasoning items given. kaalan with rice.Side dish is best with kaalan is oolan and pappadam If daily used balance butter milk may be place in the fire and add some black pepper powder reduce it thick gravy.Keep it in firdge.Whenever you want you can make kaalan or morekuzhambu.
Oolan OOlan is very simple dish and very tasty too. Raw Pumkin cut it into thin square pieces two cups ash guard cut into square pieces 1/2 cup long peans i" pieces 1/2 cup chembu cut into square pieces 1/2 cup coconut first milk one cup green chilli 2 or 3 cut the green chilli in the centre length wise[keeri podavum] and all vegitable Boil them in thick bottom vessel. turmeric powder should not be added.When tender and slightly press the tender vegitables with ladle and add salt boil one minute and add coconut milk let it just hot not boil remove from fire.Add one table spoon cocont oil. oolan is ready to eat. Variation: If all vegitables are not available only raw pumkin and boiled and tender cow pea[perumbayaru] greenchilli are enough for oolan.whithout coconut milk only coconut oil may be added in the last.
kadumpayasam There are varieties of payasam in kerala.Some of the names are Prathaman,[adai or pal},sathasathayam,aravanapayasam,koottupayasam,sarkkaraipongal,kadumpayasametc., kadumpayasam is very famouse payasam in the Sreeramanavami sathya in our Perumbavoor village Bajanamadom sreeramanavami utsav. 1/4 kg raw rice 1 1/2 kg jaggary or vellam here dark brown colour mandai vellam available] Radio is 1:6 daimond kalkandu,Chashew nut,kishmish,Cardomum powder Cut coconut into small pieces. Fry coconut pieces in ghee and chashew nut also in brown colour Boil raw rice until tender and soft there should be water in the rice.Now disolve all jaggary in water remove all impurities and add with rice.Now boil and boil stir and stir until the raw smell of jaggary went off and the payasam become a thick gravy consistensy add ghee and stir well remove from fire.Now add fried chashew, and coconut pieces kalkandu,cardamum powder,kishmish. This payasam will be in fridge more than six months.
so happy Dear Mrs Seetalakshmi, I am so happy to see the recipe of kadumpayasam. It is one of the naivedyams in our kula daivam temple of Pallasena. Happier still to see you mentioning Sathasathayam. We did that offering once in the Bhagavathy Kaavu in Moovattupuzha and could not stop drinking the Sathasathayam. Pls share that recipe also. Best regards Vidya
Dear vidya Very happy to see your response.My mother's side Kulddeivam is also Ballasena or meenkulathi kavu.Pushakkara kavu bhavathi shekthram also my daughter in law's kuladeivam.Sathathayam is very famous in this kavu.Parisaravasikal are very licky because they drinking payasam prasatham more or less daily.my old book about the pappadakkaram is not traceable till date.I traceing it now and then. seethalakshmi
sathasathayam 1/4 kg raw chemba podi pacharisi[red splitted raw rice] jaggary 3/4 kg according to our taste jaggary may be incresed or decreased Marayoor sarkkarai Best] This marayoor is situated in the boarder of Tamilnad and Kerala.But brown colour sweetes sarkkarai only available in Kerala coconut 6 grated and take first milk keep aside extract second and third milk also 1/2 kg kathali bazham Place a bottom thick vessal or urly in fire and pure second and third coconut milk when boil add chamba podi pacharisi.Boil well the rice should be tender and soft.See more watery gravy formed.Now disolve the jaggary in a separate vessel and remove all impurities and boil until raw smell diapeared. Add with rice gravy and boil and boil stiring continuosly until the jaggary water and rice gravy mixed well , quantity readuced and sweet aroma rises. Now add the first coconut milk and kathilibhazham grounded smooth paste.Just heat it.Take care for No boiling. Sathasathaym is ready for neyvethyam and to drink. Kathali pazham may be added as small round pieces. In Tamilnadu they call palayankodan pazham[in kerala] as kathali In kerala kathali is different variety small in size very special for neyvethyam,have medicinal value also. Optional one table spoon dry ginger powder
