WATERMELON JUICE

Health Benefits of Water Melon:

• The potassium and magnesium in Watermelons reduce Blood pressure.
• Vitamin C in Watermelon helps to lower the risk of developing Asthma.
• Amino acids in watermelon promote healthy Heart function. 
• Beta-carotene and Vitamin C, help to reduce Cholesterol Level and keep our eyes healthy. 
• Watermelon contains about 90 percent water which helps in Weight loss.
• The water content in Watermelon reduces body temperature and prevents Heat Stroke.
• Vitamin A promotes body tissue growth such as Skin and Hair. 
• Vitamin C helps maintain collagen and provides structure to both our skin and hair.
• Vitamins A, C, and B6, as well as potassium and magnesium, proves beneficial during pregnancy.  
• These Vitamins can be important to the development of a baby’s brain, nervous and immune systems.
• Watermelon can stimulate kidney function and reduce uric acid in the blood.
• Vitamins C and A play a role in protecting cells from free radical damage(Cancer).
• High level of lycopene, a carotenoid phytonutrient in Water Melon prevents Cancer.
• Rich antioxidants in Watermelon prevent health conditions like Arthritis, Asthma, Stroke, Cancer and Heart Disease.

HOW TO PREPARE WATERMELON JUICE :

INGREDIENTS :

Add-ons(If preferred) :

METHOD :

• Remove the Seeds and Rind(Can leave a major white part if preferred) and cut the Watermelon into chunks.
• In a blender jar add Watermelon chunks, Sugar/Honey and Ice Cubes/Water and blend until all the ingredients are well combined and pureed.
• Pour the Watermelon Juice into a glass.

For a Citrusy Mint Note in Water Melon Juice :

• Add Lime Juice to the pureed Watermelon Juice and give a quick stir.
• Pour the Watermelon Juice into a glass.
• Garnish the Juice with Mint Leaves and Chill before serving if you like.

NOTES :

• Alternatively, place the chunks into a bowl and let them cool in a refrigerator for 1-2 hours before blending.
• Can avoid adding Ice Cubes /Water and Sugar/Honey.
• Can add Soda Water instead of Water/Ice cubes for a punchy Carbonated Watermelon Juice.
• Add any suitable fruit like Pineapple, Orange, Berries, Pomegranate along with Watermelon for a fruity blend of fresh juice.

ADA PRADHAMAN

A traditional method of preparing Ada :

HOW TO MAKE ADA PRADHAMAN

INGREDIENTS :

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on a high flame for few minutes.
• Lower the flame, boil for 5-6 minutes until the Jaggery melts and strain for any impurities.
• Wash and soak the Ada in warm water for about 8-10 Minutes.
• Drain and rinse the Ada in cold water for 3-4 times or until water runs clear.  This is to ensure that the starch is removed from the Ada.
• Heat 1 Tbspn of Ghee in a heavy bottomed pan or Brass Uruli.
• Add soaked Ada to the above and fry on a low flame for few minutes.
• This will avoid Ada sticking together & forming into lumps.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes until Ada turns soft. 
• Pour the Jaggery Syrup to the cooked Ada and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Finally, add Thick Coconut Milk and leave it on a low flame for few minutes, stirring it continuously.
• Heat the remaining Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Ada Pradhaman and mix well.
• Serve Ada Pradhaman hot or cold.

NOTES :

• I have used store bought ready made Ada for the recipe.
• Soaking the Ada in warm water and rinsing it in cold water will help to remove any extra starch from the Ada.
• Frying the Ada in Ghee will avoid ada sticking together and forming into lumps and also gives a perfect texture to Palada Paysam/Pradhaman.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder are totally optional.

HOW TO MAKE MAMBAZHA PULISSERY

INGREDIENTS:

To Cook Ripe Mangoes:

To Grind:

For Seasoning:

For Mambazha Pulissery:

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, Peel and dice Ripe Mangoes.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Mango pieces.
• Add 1/2 Cup of Water and cook until Mango pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Mangoes and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Mango-Coconut Mix.
• Add Jaggery to the Mambazha Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the spluttered seasoning to the Mambazha Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

NOTES:

• I have used a big variety of Ripe Mango in the recipe, so I have cut the Mango into small chunks.
• If you are using a small variety of Ripe Mangoes like Chankdrakaaran/Gomanga just peel the skin and cook the whole fruit along with the seed for Mambazha Pulissery.
• Use fresh Yoghurt/Curd (Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Some Mangoes tend to be too sweet and some can be a mixture of sweet and sour.  So adjust the amount of Jaggery to suit your taste preference.
  
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Pineapple for Pineapple Pulissery.

 

Quick fix Inji Puli Recipe with Clemmi Thathi's Tips

"Instant Inji Puli (ഇഞ്ചി പുളി)Recipe: The 10-Minute Kerala Ginger Curry Secret"

Unlock the authentic taste of Kerala with this Instant Inji Puli recipe, a tangy, sweet, and spicy ginger condiment that aids digestion and elevates any meal. Whether you call it Puli Inji or Inji Curry, this quick-fix version delivers the traditional '101 curries' flavour in a fraction of the time. Perfect for Kerala Sadhya, curd rice, or kanji, this recipe uses fresh ginger, tamarind, and jaggery to create a digestive powerhouse. Learn the secret tip I gathered from a legendary family recipe that turns humble ginger into a gourmet side dish effortlessly.

Recipe Overview

• Cuisine: Kerala (South Indian)
• Recipe Type: Condiment / Side Dish / Quick-Fix
• Yields: 1 to 1.5 Cups
• Difficulty: Super Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 5 Minutes
• Cooking Time: 15 Minutes
• Total Time: 20 Minutes

How to Cook the Quick-Fix Inji Curry (Step-by-Step)

Clemmi Thathi’s Quick-Fix Inji Puli

 

Ingredients for Inji Puli

To Pound:

•  1/2 Cup Fresh Ginger (Cleaned and chopped for pounding)
•  3-4 Green Chillies (Slit)
• A sprig of Curry Leaves

Inji Puli Base:

• 1/2 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder 
• 2 Tbsp Tamarind Paste (Thick)
• 1.5 Tbsp Jaggery (Adjust for that sweet & sour balance)
• Salt to taste

The Tempering:

• 2 Tbsp Coconut Oil
• 1/2 Tsp Mustard Seeds
• 1/4 Tsp Fenugreek Seeds
• 1-2 Dry Red Chillies
• A sprig of Curry Leaves

Method: Detailed Cooking Instructions

Step 1 - The Coarse Pound: 

• Place your fresh ginger, green chillies, and curry leaves in a small blender jar. Pulse it just enough to "bruise" and break them down coarsely.  
  
  
  Pro Tip: Do not turn this into a paste! The dish needs the bits of ginger for that added texture.

 Step 2 - The Tempering:

• Heat the coconut oil in a pan. Splutter the mustard seeds, followed by the fenugreek seeds, red chillies, and curry leaves.

Step 3 - To Sauté

• Add the pounded ginger-chilly mix to the hot oil. Fry on a low flame for 2–3 minutes until the raw flavour of the ginger turns aromatic.
• Stir in the turmeric and red chilli powder. Give it a 10-second stir; don't let the spices burn!
  

Step 4 - Simmering

• Pour in the tamarind paste and salt with a tiny splash of water. Let it come to a rolling boil.  

Step 5 - Final Texture

• Lower the heat and add the jaggery. Simmer until the moisture evaporates, the oil starts to peek out at the edges, and the curry looks dark and jam like consistency. 

Serving Suggestions

• Traditional Sadhya: Serve a small dollop in the bottom left corner of your banana leaf.  This versatile dish beautifully complements various meal settings. This recipe effortlessly fits into a traditional Sadhya spread, adding a tangy and spicy dimension to the festive Vishu/Onam Sadhya.
• My personal Favourites: Pairs beautifully with Paal Kanji (Coconut milk rice porridge) or Curd Rice. So simply serve it with Kanji (Rice Porridge)
• Everyday Lunch: A fantastic companion for rice and any Moru Curry - buttermilk based curries or Sambar.

Storage Suggestions

• Room Temperature: If cooked properly (until the oil separates) and if it is kept in a cool, dry place, it can stay fresh for up to a week or even 10 days. To ensure this, always use an extra bit of oil during the final stage of cooking and strictly use only a clean, dry spoon for serving.
• Refrigerator: This is the most reliable method. Stored in an airtight glass jar, it stays perfectly fresh for up to a month.
• Freezer: For long-term preservation, you can freeze Inji Puli for 3 months to a year. It holds its flavour remarkably well. When you’re ready to use it, simply thaw the required portion and reheat it gently with a tiny splash of water to restore its jammy consistency.

    In many Malayali households, offering a glass of chilled Sambharam to guests on a hot day is a warm and welcoming tradition. Buttermilk is not just a Malayali favourite—it holds a cherished place in South Indian homes as well. Across Tamil Nadu, Karnataka, and Andhra Pradesh, serving Moru or Majjige to quench thirst is a timeless act of hospitality. As beautifully described in a Tamil song from the movie Sivaji, “Verum Thanni Ketta Moru Tharum Nesam, Vellanthi Manithargal Vaasam” – when you ask for water, they serve you buttermilk instead, a simple yet profound act of kindness and care.

Why You Should Drink Sambharam 

How to Make Sambharam – Step-by-Step Guide 

Sambharam – Kerala’s Traditional Spiced Buttermilk

Ingredients:

• 2 cups Yoghurt/Curd
• 2 cups Water (adjust as per consistency preference)
• 2 Green Chillies (slit)
• 1-inch piece Ginger (crushed or grated)
• 1-2 Shallots (Optional, crushed or finely chopped)
  
• 10-12 Curry Leaves (roughly torn)
• 2-3 Lemon Leaves (optional, for added aroma)
• ½ teaspoon Salt (adjust to taste)

Method - Step-by-step Instructions:

Pound Ginger & Green Chillies:

• Slightly pound the ginger and green chillies together using a mortar and pestle for enhanced flavour. Alternatively, you can finely chop them if you prefer a milder taste.

Shred Fresh Leaves:

Churn Yoghurt:

Add Cold Water:

• Pour in cold water (1-2 cups, depending on desired consistency) and churn again to combine thoroughly. This gives the sambharam its signature refreshing texture.

Mix in Ginger, Green Chillies & Leaves:

• Add the pounded ginger, green chillies, curry leaves, and lemon leaves into the buttermilk. This step infuses the drink with a zesty, fragrant flavour. 

Season with Salt:

• Add salt to taste and stir well. Adjust the seasoning according to your preference for a perfectly balanced drink.

Serve & Enjoy:

• Your delicious Sambharam (Pacha Moru / Morum Vellam / Nadan Moru) is now ready to be enjoyed!

Pro Tips & Notes for the Perfect Sambharam:

Use Fresh, Mildly Sour Curd:

• For the best results, use fresh curd that is not too sour. Overly sour curd can affect the drink's overall taste.

Don’t Leave at Room Temperature for Long:

• Avoid leaving the sambharam at room temperature for extended periods, as this can make it sour. It’s best served immediately after preparation.

Serve Chilled for Maximum Refreshment:

• If you prefer a cooler drink, store the sambharam in the refrigerator for a few hours before serving. It’s a perfect drink to beat the heat!

Add Shallots for Extra Flavour (for Daily Meals):

• When making sambharam for daily meals, finely chop a couple of shallots and mix them in with the other ingredients for an additional depth of flavour and a mild crunch. However, for storage or when preparing it for a Sadhya, it’s best to omit the shallots. 

Boost with Mint or Coriander:

• Add a handful of chopped mint or coriander leaves for a refreshing twist and extra freshness in your sambharam. This adds a lovely herbaceous note that complements the tangy buttermilk perfectly.

Serving Suggestions:

As a Refreshing Drink:

• Sambharam makes an excellent, hydrating drink, especially on hot days. It’s light and soothing, ideal for a summer afternoon.

As a Rice Accompaniment:

• For a unique twist, you can pour sambharam over rice instead of using curd/yoghurt. It pairs beautifully with traditional Kerala meals.

As a digestive aid 

• Have it after a heavy feast. It aids a good digestive agent.

With light meals 

• Pair it with simple rice dishes like Kanji (rice porridge).

Storage Tips:

Refrigerate for Later:

• If you’re not serving it immediately, store sambharam in the fridge. Stays fresh for up to 24 hours in the fridge.
•  It stays fresh for a few hours at room temperature, but should not be kept at room temperature for long.

Frequently Asked Questions (FAQs)

Can I make Sambharam in advance?

• Yes! It tastes even better after resting for a few hours, as the flavours blend beautifully. Store it in the fridge and stir before serving.

Can I skip green chillies?

• Absolutely! If you prefer a milder version, omit the chillies and add more ginger for flavour.

Is Sambharam good for digestion?

• Yes, it contains probiotics and digestive-friendly spices, making it an excellent post-meal drink.

Can I make it without a blender?

• Of course! Use a traditional churner (Thayir Mathu) or simply whisk the ingredients well in a bowl.

Related Recipes, You May Like 

CHICKEN SHAHI KORMA - WHITE KORMA

HOW TO COOK CHICKEN SHAHI KORMA - WHITE KORMA

INGREDIENTS :

For Chicken Shahi Korma :

Spices :

To Dry Roast and Powder :

To Soak and Grind : 

To Garnish :

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Add Chicken pieces to the above oil and sear it until the colour changes for about 10-12 Minutes.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Sprinkle some water and cook the Chicken pieces on a low flame until chicken is well cooked.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Once the Chicken pieces turn soft pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Chicken Shahi Korma.
• Finally, pour the beaten Cream and mix well.
• Switch off the flame.
• Serve Chicken Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.