Traditional Palakkad Style Olan Recipe – Yellow Pumpkin and Green Beans in Creamy Coconut Milk

"Palakkadan Olan  (പാലക്കാടൻ ഓലൻ) – A Simple, Creamy Kerala Dish for the Perfect Sadhya"

Discover the authentic Palakkadan Olan (പാലക്കാടൻ ഓലൻ) recipe, a staple of ready for Kerala Vishu 2026 Season. This mild, creamy dish features yellow pumpkin and long beans simmered in luscious coconut milk, finished with the earthy aroma of fresh curry leaves and coconut oil. Perfect for those seeking a traditional, gluten-free, and vegan Kerala side dish that balances the bold spices of a festive feast.

    Olan is one of the simplest yet essential dishes in traditional Kerala cuisine, specifically a vital component of the grand Onam Sadhya. It’s known for its mild flavours, making it the perfect companion for enhancing the taste of other vibrant dishes in a Sadhya spread. Unlike heavily spiced dishes, Olan boasts a creamy texture, subtly enriched by the natural sweetness of yellow pumpkins and ash gourds, with a luscious touch of coconut milk. Whether it’s served during festive occasions or enjoyed as a side dish for a regular meal, Olan always hits the spot. 

    Olan is the understated elegance of a Kerala meal. While the Sambar is bold and the Inji Puli is sharp, Olan is there to soothe the palate. In my kitchen, Olan isn't just a recipe; it's a testament to how the simplest ingredients, vegetables, salt, and coconut can create something profoundly comforting. 

History and Origin

    Historically, Olan belongs to the heart of Kerala’s agrarian culture. It relies on "native" gourds like Ash Gourd (Elavan) and Mathan (Pumpkin) which grow abundantly in backyard gardens. While South Kerala versions often include red cowpeas (Vanpayar), the Palakkad style, often focusing on two simple ingredients - yellow pumpkin and long beans. 

 

Variations of Olan

Madhya Thiruvithamkoor Style Olan

• Madhya Thiruvithamkoor Style: In the regions of Kottayam, Pathanamthitta, Alappuzha, and parts of Kollam and Idukki, Olan is made using ash gourd, yellow pumpkin, and cowpeas or red beans with a generous amount of coconut milk.

  "Try the Madhya Thiruvithamkoor Style Olan for a different take". 

• Palakkad Style: This version, which we’ll explore today, is slightly different. It skips the cowpeas and focuses solely on yellow pumpkins, ash gourds (though many households omit this too), and long green beans. Cooked with slit green chillies and laced with fresh coconut milk, it’s a masterclass in simplicity.  In some cases, the dish is even made without coconut milk, making it a simpler yet equally delicious option (when cooked for a weekday lunch).

My Nostalgia: A Handiwork of Love

    My most vivid memory of a full Onam Sadhya (ഓണം സദ്യ) is set in a small, serene village in Palakkad (Palakkadu Kukgramam), a rare, once-in-a-lifetime experience at my grandmother’s house that remains etched in my mind.

    However, when it comes to the "best" Olan, it always leads back to my Mom. In our home, Olan wasn't just for grand festivals; it was a celebration of what was fresh. Whenever we had a batch of Mathanga (Squash) and a lucky handful of long beans, Mom would whip this up for lunch. What makes a Sadhya at our home truly special, though, is the handiwork of both my Mom and Dad working side-by-side in the kitchen. That partnership is the secret ingredient in every bowl I make today. And I hold those memories close to my heart!

Planning your Vishu Feast? Check out my Sadhya Planning Guide for more heirloom tips! 

Why You Will Love This Palakkad Style Olan Recipe

• Onam/Vishu Essential: The perfect creamy subtleness to spicy dishes.
• Quick & Easy: Goes from prep to plate in under 30 minutes.
• Vegan & Gluten-Free: Naturally inclusive for all your guests.
• Mild & Creamy: Its subtle flavours balance out spicier dishes, offering a creamy and comforting side to any meal.
• Versatile: Enjoy it during Onam Sadhya or any regular meal, this Olan is a simple, wholesome addition to your table.
• Authentic Palakkad Taste: No unnecessary spices—just pure simplicity.

Explore a wide range of Sadhya Dishes, here...

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Palakkadan Olan Recipe Overview

 How to Make the Authentic Palakkad-Style Olan - Step-by-Step Guide

Quick & Easy Palakkaddan Olan Recipe

 

Palakkad Style Olan Recipe

Ingredient List

The Vegetables:

• 1 cup Yellow Pumpkin (cubed)
• ½ cup Long Green Beans (cut into 2-inch pieces)
• 3-4 Green Chillies (slit lengthwise)

The Coconut Elements:

• 1/2 cup Thin Coconut Milk (for cooking)
• 1 cup Thick Coconut Milk (freshly extracted preferred)
• 1 tbsp Coconut Oil

Pro Tip: Learn how to extract Fresh Coconut Milk at home here for a superior Olan texture.

The Essentials:

• Salt to taste
• A pinch of Sugar/Jaggery (to enhance the yellow pumpkin's sweetness)
• Fresh Curry Leaves (two sprigs)

Method: Step-by-step guide on How to make Palakkadan Olan

Prepare the Vegetables:

• Peel and cube the yellow pumpkin and ash gourd. Cut the long green beans into 2-inch pieces.
• Slit the green chillies lengthwise.

Cook the Vegetables:

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Storage Suggestions

    Olan is best consumed fresh due to the coconut milk. If you must store it, refrigerate for up to 24 hours, but reheat very gently on a low flame—never microwave it on high.

4 Ingredient Palakkad Style Olan

FAQs

Q. Can I use canned coconut milk? 

• Absolutely. For the "Thin Milk" (രണ്ടാം പാൽ), take 2 tablespoons of canned coconut milk and dilute it with half a cup of water. Use the undiluted canned milk for the "Thick Milk" (ഒന്നാം പാൽ) at the end.

Q. Can I add Red Cowpeas (Vanpayar)? 

• Adding Vanpayar (വൻപയർ) is popular in Central and South Kerala. However, for an authentic Palakkad Style Olan, we keep it minimalist with just pumpkin and beans. If you prefer the hearty version with beans, check out my Traditional Kerala Olan with Cowpeas recipe here.

Q. What should the texture of the vegetables be? 

• The Yellow Pumpkin should be soft enough that a few pieces "melt" when stirred, which naturally thickens the coconut milk. The Long Beans, however, should hold their shape and provide a slight crunch to contrast the creaminess.

Q. Why did my Olan curdle? 

• Curdling happens if the heat is too high after adding the thick coconut milk. Pro Tip: Switch off the flame before adding the thick milk if you are using a heavy-bottomed vessel like an Uruli, as the residual heat is enough to warm it through.

Q. Is Olan supposed to be spicy? 

• No. Olan is a "cooling" dish. The heat should be a very subtle back-of-the-throat warmth from the green chillies. 

Q. Can I add Ash Gourd (Elavan) and Yellow Pumpkin but skip the beans? 

• Yes! This is a very common variation in Palakkad households. You can use equal parts Ash Gourd (ഇളവൻ) and Yellow Pumpkin (മത്തങ്ങ). The method remains exactly the same—the ash gourd provides a lovely juiciness to the dish. 

Recipes You Might Like

• Authentic Inji Puli (ഇഞ്ചിപ്പുളി)
• Palakkadan Matta Rice Tips
• Palakkadan Raw Mango Pachadi 
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Planning your Onam/Vishu Sadhya? Make sure to bookmark this recipe or pin it for later. It’s sure to be a hit!

    This Palakkadan Olan is a tribute to my parents' kitchen and that one quiet village Onam. It’s humble, healthy, and heart-warming and  brings together the essence of Kerala in its most humble and flavourful form. The mild sweetness of yellow pumpkins, the soft texture of ash gourd, and the creamy richness of coconut milk create a delightful dish that enhances any meal. Whether you’re preparing for an Onam Sadhya or simply craving a comforting Kerala dish, this Olan recipe is a must-try. Enjoy the traditional flavours of God’s Own Country with every bite!

Fresh Kovakka (Ivy Gourd) – Perfect for a Traditional Kerala Thoran

Kovakka Thoran Recipe – Delicious Kerala Style Ivy Gourd Stir Fry

Ingredients for Kovakka Thoran:

• 2 Cups Ivy Gourd (Kovakka)
• 4–5 Shallots, finely chopped
• 2-3 Garlic cloves, crushed
• 2 Green Chillies, sliced
• ½ teaspoon Cumin Seeds
• ¼ teaspoon Turmeric Powder
  
• ¼ cup Grated Coconut
• Salt, to taste
• Sugar, a Pinch
  

For Tempering:

• 1 Tablespoon Coconut Oil
• ½ teaspoon Mustard Seeds
• 1 sprig Curry Leaves
• 1/4 Teaspoon Bengal Gram Dhal (Optional)
  

Method - Step-by-step guide on How to make Kovakka Thoran:

Prepare the Ivy Gourd (Kovakka)

• Begin by thoroughly cleaning the Ivy Gourd (Kovakka). Wash and trim the ends, then finely chop the vegetable. Set it aside.

Chop Aromatics

• Finely chop the shallots, green chillies, and garlic. This combination will add a lovely aroma and flavour to the dish.

Temper the Spices

• Heat a pan with coconut oil (or your preferred vegetable oil). Once hot, add mustard seeds and allow them to splutter. Follow with Bengal gram (or urad dhal) and curry leaves for that authentic Kerala flavour.

Sauté Aromatics 

• Now, toss in the chopped shallots, green chillies, and garlic. Sauté until the shallots become translucent, which helps build a fragrant base for the thoran.

Cook the Ivy Gourd

• Add the finely chopped Ivy Gourd (Kovakka) along with a pinch of salt and a dash of sugar. Stir well, cover the pan, and cook briefly until the gourd becomes tender. 
• This step ensures that the Ivy Gourd absorbs the flavours perfectly.

Finish with Coconut

• Once the Ivy Gourd is cooked, add grated coconut to the pan and mix it thoroughly. 
• Cook for a few minutes on low heat to allow the coconut to blend with the gourd and spices.

Serve and Enjoy

• Kovakka Thoran is ready! Serve it hot with steamed rice and curry, or as a side dish in your next Kerala Sadhya (traditional feast).

Cooking Tips and Notes for Kovakka Thoran

• Add Turmeric (Optional): Some people prefer adding a pinch of turmeric for extra colour and flavour.
• No Onion-Garlic for Sadhya: Traditional Sadhya recipes sometimes omit onions and garlic, so feel free to skip these if you're making this for a feast.
• Oil Preferences: While I’ve used coconut oil for an authentic taste, you can substitute it with any vegetable oil of your choice.

Looking for more authentic Kerala Thoran recipes? Explore Essence of Life - Food for a wide range of Thoran Recipes.

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Carrot Thoran/Upperi
  
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi 
• Chakkakuru Cheera Thoran
• Raw Papaya Thoran
• Vazhakoombu Vanpayar Thoran 
• Avarakka Thoran/Upperi
• Kothavarakka Thoran/Poriyal
  

From My Garden to Your Table: A Taste of Nostalgia with Kovakka Thoran

    Kovakka Thoran is more than just a dish for me; it’s a cherished memory from my backyard in India. We had a "Pandhal" fully covered with Kovakka creepers, providing us with a steady supply of this delightful vegetable. It was always a treat to harvest them, despite the occasional sting from the big ants that made me cautious every time I reached for a Kovakka.

    When the repetitive use of Kovakka became a bit mundane, I’d let the vegetable stay on the vine for a few days. This would allow the small green fruits to mature into the vibrant red "Kovaipazham," a term evocative of Tamil literature, often used to describe the alluring colour of a woman's lips. This sight was always a beautiful reminder of the vegetable's journey from garden to plate.

    In Malaysia, where Ivy Gourd isn’t commonly available in the market, I make sure to seize every opportunity to buy it whenever I spot it. Preparing this dish brings a piece of home to my kitchen, and I hope it brings as much joy to your table as it does to mine. 

    With its rich nutritional profile and ease of preparation, Kovakka Thoran is a must-try dish for those looking to incorporate more vegetables into their diet. Whether you're preparing a Kerala Sadhya or a simple meal, this Ivy Gourd stir-fry is sure to be a hit.  For more traditional Kerala recipes, don't forget to check out my Sadhya Recipe Collection and explore other mouth-watering dishes that you can easily whip up at home!

    Feel free to share your own experiences or variations of this recipe in the comments below. Happy cooking and enjoy this taste of Kerala!

BLACK PEPPERCORNS

 BLACK PEPPER - THE KING OF SPICES - THE BLACK GOLD

    Commonly named as Peppercorns, but its native name calls it as 'Kurumulagu or Nalla Mulagu' - Milagu, Kali Mirch, Mira.  Peppercorns are indigenous to South India specifically Kerala and it founds its way throughout the world.  This Black Gold was once considered to be one of the most expensive spice and the term "Pepper Expensive" is used for the most expensive & prohibited items.
    Peppercorns have a wonderful aroma and an enticing warm, spicy flavour. The Peppercorns can be either added whole or ground into a variety of dishes, marinades and sauces. It's widely used in the Cuisines Around the World.     
      Black Pepper is called the "King of Spices" as it is an amazing spice traded around the world since ancient times.  Traded mainly for its desirable pungent nature. It is valued as a Spice and also as a Medicine.  Ground, dried and cooked Peppercorns have been used since antiquity, both for flavour and as traditional medicine. This spice has loads of Health Benefits.

• Rich in Vitamin B and produces Calcium
• It consists of Potassium that helps in regulating heart rate and high blood pressure.
• Helps in producing red blood cells
• Detoxifies your body
• Cleanses your intestines and stomach
• Prevents constipation
• Prevents cancer
• Prevents skin deformation & wrinkles
• Helps in losing weight

    Black Pepper is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage.

   
  

TYPES OF PEPPERCORNS:

Black Peppercorns

   

    The most common variety of Black peppercorns are Ripe Green    Peppercorns that have then been left out to dry in the sun.  Enzymes in the berries cause the skin to turn black during the drying process.

    They have the strongest & the most pungent flavour. Freshly ground Peppercorns along with Salt are ideal for seasoning pretty much anything.  There are many varieties, including the Kerala Peppercorns which has a pungent and sharp taste; Brazilian Peppercorns have a harsh taste whereas the Indonesian variety has a citrusy note & it is mild compared to the other varieties.

Green Peppercorns

     

    Green Peppercorns are unripe Peppercorns picked at the same stage of ripeness as for Black Peppercorns.  But these are not allowed to dry.  Sometimes they are dehydrated which makes it more flavourful.
    Green Peppercorns are slightly spicy and aromatic, they’re great for flavouring sauces for meat dishes. Their flavour and spiciness are less concentrated than black peppercorns and are considered the least pungent of the peppercorns. Green Peppercorns are commonly preserved in brine or vinegar.






White Peppercorns

    White Peppercorns are the mature Peppercorns that are allowed to ripen to a red colour before being picked. After harvesting, they are soaked and then the outer skin is removed, revealing a smooth white underlayer. They are then dried and bleached under the sun.
     They have a fiery, but a less pungent taste.  White Peppercorns and White Pepper Powder are good for seasoning light coloured Dishes & Sauces. They are widely used in Asian Cuisine.  White Peppercorns serves the purpose by mildly spicing the dish with the required Peppery feel.




Red Peppercorns

    When Peppercorns are left to fully ripen on the vine they turn into a brilliant shade of red. Red Peppercorns are rare to find. Typically they are dried which develops a black coat or when the skin is removed from it what we get is White Peppercorns.
    Red Peppercorns are very expensive and are usually used in gourmet food.

Pink Peppercorns

Pink Peppercorns

    These aren’t actually Peppercorns. They come from the Baies rose plant imported from Madagascar. Pink Peppercorns are expensive. Pink peppercorns are pungent and slightly sweet with fruity and floral notes.
    They are not as flavorful as the real Peppercorns but still have a peppery bite, they also have  They’re best for garnishing. Pink Peppercorns are very delicate, so experts suggest crushing them in a spice grinder or with a knife rather than a pepper mill.


   

HEALTH BENEFITS OF BLACK PEPPER

BLACK PEPPERCORNS

    Black Peppercorn is a potluck filled with not just the pungency but it caters a plethora of health benefits. Though it's a part of ancient Indian heritage, it plays a major role in Ayurveda and in Traditional Chinese Medicine too.  It is widely sued for its medicinal properties & culinary usage.

PREVENTS CANCER:

    Black Pepper is said to prevent cancer when it is mixed with Turmeric. You can consume it by mixing both Black Pepper Powder and Turmeric Powder into fresh Cow Milk. This is a traditional home remedy followed by Indian women folks to get rid of gold & Phlegm. Black Peppercorns consist of antioxidants, Vitamin A and Carotenoids that help in curing Cancer and other deadly diseases. 

AIDS DIGESTION:

    Black Pepper aids digestion. When you consume Peppercorns hydrochloric acid is released by the stomach and helps in breaking down the proteins. Hydrochloric acid helps in cleaning your intestines and prevents you from other gastrointestinal diseases. This is the main reason that most of the meat dishes are seasoned/marinated with Black Pepper Powder.

PREVENTS CONSTIPATION:

    Adding Peppercorns into your daily diet can help you relieve constipation. It also helps to prevent Colon Cancer, Diarrhoea and other intestinal bacterial diseases.

DETOXIFY YOUR BODY:

    Consuming Black Pepper helps to sweat and urinate a lot.  And thus it helps to discharge toxins from our body.  Alternatively, it also burns fat. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body. It is a great blood purifier and removes excess urea, calcium and other toxins from the kidney.

TREATS URINARY DISORDERS: 

    Ayurveda uses Black Pepper in treating Urinary tract infections and disorders such as cystitis, nephritis, and gonorrhoea.  

AIDS WEIGHT LOSS:

  The phytonutrients present in the spice helps in breaking down excess fat and also helps to improve metabolism. Adding Pepper in your daily diet can help you lose weight.

TREATS RESPIRATORY DISEASES: 

    Black Peppercorns are one best spice when it comes to treating respiratory diseases like Cold, &Cough. Black Pepper is one simple ingredient used by Indian women folks as a Home Remedy to treat Cold, Cough and to get rid of Phlegm.

ASTHMA: 

    Black Pepper is found to be highly beneficial in treating Asthma, Whooping Cough and Bronchitis.

IMPROVES BLOOD CIRCULATION: 

    Regular consumption of Black Pepper improves Blood Circulation.  This reduces High Blood Pressure/Hypertension and also improves Cardio-vascular health.

REDUCES CHOLESTEROL: 

    The micronutrients in Black Pepper counteract with the surge of lipids in the body. The antioxidant enzymes help in controlling the cholesterol levels significantly.

REDUCES JOINT PAINS:

    Black Pepper has medicinal properties that can alleviate joint pains & arthritis.  It also helps to prevent Gout.  

TREATS DEPRESSION:

 Chewing Raw Peppercorns helps to release mood-inducing chemicals to the brain that will keep your mind calm and soothing.  It has proven beneficial in elevating one's mood and also helps in treating Depression.

MEDICINAL PROPERTIES - BEAUTY

     Consuming this spice in the raw or cooked form are both good enough for your daily diet that will benefit your body and most importantly rejuvenate your skin.  

SKIN ALLERGY:  Due to its antibacterial properties, it is used as an antiseptic to treat skin problems.

SKINCARE:  Black Pepper helps in removing blemishes from the skin and also improves the complexion. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body, thus providing a clearer skin.

PREVENTS SKIN PIGMENTATION: Black Pepper protects the skin from any sort of skin pigmentation like Vitiligo where your skin appears to have white patches. It prevents skin pigmentation and also helps maintain the original colour of the skin.

PREVENTS WRINKLES & AGING SPOTS: Consuming Black Pepper from a very young helps to prevent Wrinkles and skin problems.age. It also prevents premature ageing and dark spots too.

TREATS ACNE: Black Pepper helps to flush away the intoxicants from the body and also helps to smoothen the skin.

HAIR CARE: Anti-oxidative properties in Black Pepper provide nourishment to the scalp and hair follicles. Antibacterial properties prevent the scalp from infections and irritation. It also proves to be beneficial in treating Dandruff. Black Pepper strengthens the roots and prevents hair loss. It also provides shine and lustre to the hair.

 

CULINARY USES:

      Peppercorns can be used in whole or in ground form in a variety of dishes. Freshly ground Peppercorns has a strong, unique spicy-sweet taste and they are more aromatic. Most recipes call for Black Peppercorns. It is one major component in most of the Spice Mixes too.  It's widely used in Spicy dishes, Marinades, Sauces & Soups.  It is also used while in beverages like Tea and Coffee.

• Peppercorns are one of the main ingredients in Garam Masala Powder & Kitchen King Masala, a combination of spices used in both vegetarian and non-vegetarian dishes in Indian Cuisine. It is also used in the preparation of Curry/Masala Powders, Rasam Powders and Spice Mixes commonly used in Indian cooking.
• Sukku Malli Coffee - a native brew prepared with ground Dry Ginger, Coriander Seeds, Peppercorns, Cloves & Cardamoms and then served sweetened with Palm Sugar is one beverage with a rejuvenating nature and loads of health benefits aiding digestion of the food side by side.  A simple tea prepared with freshly ground Peppercorns,  sweetened with Honey and served with a dash of lime is one best home remedy to relieve Cold, Flu and Sore throat. 
• Black Pepper Tea - Ground Pepper Powders can be added to tea or coffee to impart a pleasant and soothing effect. It serves as a good home remedy for sore throats, cold & flu.
• Turmeric & Black Pepper Milk - A drink prepared by mixing Pepper Powder & Turmeric Powder to Milk is one good home remedy to get rid of Cold & Phlegm.  It also has proven benefits in preventing Cancer.
• Black Peppercorns are mainly added to Biriyanis & Pulaos, Indian Stews, Curries, Kormas, Dhals, Kebabs, Cutlets etc.,  It enhances the flavour of the dish along with other spices.
• Peppercorns can be used while making Non-Vegetarian Curries like Kerala Style Pepper Chicken, Chettinad Chicken Kuzhambu, Kongu Style Mutton Kuzhambu, Chicken Pepper Fry, Pichu Potta Kozhi, Nattu Kozhi Kuzhambu etc., & etc.,
• Peppercorn is one main ingredient in South Indian Rasams.
• Thandai Masala Powder a combination of homemade sweet drink uses Peppercorn as one ingredient in it.
• Ground Pepper Powder can be used to flavour foods like Soups, Patties, Stews, Purees, Sauces etc.,
• Whole Peppercorns & Pepper Powder can be used in Rice dishes like Ven Pongal, Fried Rice.
• Black Peppercorns. Pepper Powder can be used in the marinades while grilling Chicken or Lamb.  Black Pepper Powder enhances the flavour of Tandoori Chicken, Buttermilk Fried Chicken, Honey Roast Chicken etc.,

HOME REMEDIES WITH BLACK PEPPER: 

Cold & Cough:

• Black Pepper Tea - Make a simple concoction by adding 1/2 Tspn of Black Pepper Powder & boil it, can also add Ginger/Dry Ginger to it, sweeten it with honey & drink this Black Pepper Tea hot.

• Turmeric & Pepper Powder Milk - Add 1/2 Tspn of Black Pepper Powder & a pinch of Turmeric to fresh Cow Milk and boil it. Consume it hot or lukewarm for best results.  This drink is best to get rid of Cold and Phlegm.

• Black Pepper Powder & Honey - Add a teaspoon of Pepper Powder to 1 Tablespoon of Honey.  This is one best home remedy to get rid of Cough and also helps to prevent Chest congestion.

• Use Black Pepper & Black Pepper Powder in your dishes for a daily of Black Pepper in your diet.  Especially during Winter, it is best to induce Black Pepper in your daily diet which can help you stay healthy and prevent yourself from different diseases.

For a detailed Recipe on HOW TO MAKE PEPPER POWDER, click here...

NOTES :

    Black Pepper is a wonder spice.  It can be used as a standalone Spice or used along with other spices. Compared to other Spices, Black Pepper tends to retain its flavour & aroma even after a long time of storage. Buy dry Black Peppercorns free from moist or any white patches. Store them in airtight containers in a cool, dry place away from sunlight to extend its shelf life. And use freshly ground Black Pepper for the best of flavour & aroma.

________________________________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.
  

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HOW TO MAKE BLACK PEPPER POWDER

HOW TO MAKE BLACK PEPPER POWDER

HOW TO MAKE BLACK PEPPER POWDER

INGREDIENTS:

METHOD:

• Dry roast the Peppercorns on a very low flame until it turns aromatic.
• Keep it aside until it cools down.
• Transfer it to a small Mixer Jar/Coffee grinder.
• Grind it into a coarse/fine powder.
• Once ground transfer the Black Pepper Powder into a clean & dry airtight container.
• Stays good @ room temperature for up to 2-3 months.
• Alternatively use Pepper Mills to make fresh Black Pepper Powders on the go. 
• Or if you are an Old School, the humble Stone Mortar & Pestle serves the purpose.

NOTES :

• Can sundry the Peppercorns before preparing the Black Pepper Powder, but it is purely optional.
• Dry Roast the Peppercorns on a very low flame.
• Care should be taken not to burn the Peppercorns which will totally spoil/alter the taste of the Black Pepper Powder.
• Cool the ingredients before grinding it.
• If stored properly stays good for about 2-3 months in room temperature.
• Store it in the freezer for longer shelf life.
• Black Pepper Powder can be used while making Chicken Pepper Fry, Chicken Sukha Varuval, Pichu Potta Kozhi, Kerala Style Pepper Chicken, Buttermilk Fried Chicken.
• Can add it while making Mutton Curries too.
• Sprinkle a hearty amount of Black Pepper Powder while making Omelettes, Fried Eggs, Scrambled Eggs, Sunnyside Up, Boiled Eggs etc., 
• Black Pepper Powder can be used to spice up the Soups or Rasams.

MILK RAVA KESARI - PAAL KESARI

HOW TO MAKE MILK RAVA KESARI RECIPE / PAAL KESARI

MILK RAVA KESARI - PAAL KESARI

INGREDIENTS:

For Milk Rava Kesari/Paal Kesari:

For Garnishing:

MILK RAVA KESARI - PAAL KESARI

METHOD:

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 11/2 Cups of Water in a separate Pan.
• Boil 2 Cups of Milk in a separate Pan and keep it aside.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Slowly pour in 2 Cups of hot Milk and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Rava/Semolina is cooked, add Sugar and mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Milk Rava Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Milk Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
• Serve Milk Rava Kesari/Paal Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

MILK RAVA KESARI - PAAL KESARI

NOTES:

• Perfectly roasted Semolina yields perfectly textured Milk Rava Kesari.
• Adjust the amount of Milk/Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Milk Rava Kesari.

BEETROOT CHUTNEY

HOW TO MAKE BEETROOT CHUTNEY

BEETROOT CHUTNEY

INGREDIENTS :

For Tempering:

METHOD :

• Clean, Wash & Peel the Beetroots and grate it.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Snap off the Dry Red Chillies, add it along with the above ingredient and saute it for a while.
• Add the grated Beetroot and fry for a while on a very low flame until the raw flavours go.
• Cover and cook for a few minutes, stirring occasionally.
• There is no need to add water while sauteing the Beetroots.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for a few minutes.
• Do not allow the ingredients to burn.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Beetroot Chutney into a smooth Paste.
• Meanwhile, heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Pour the tempering to the Beetroot Chutney.
• Beetroot Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with Rice too.

NOTES:

• Can substitute 1/2 the amount of grated Beetroots with Carrots/Radish.
• Can substitute Dry Red Chillies with Green Chillies.
• Adjust the number of Chillies to suit your spice level.
• Can add more Coconut if preferred.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the grated Beetroot just fry until the raw flavour goes and it cooks.
• Adjust the consistency of the Chutney as per your preference.