NANNARI LEMON SARBATH

   Nannari or simply the Indian Sarsaparilla is a wonder herb which comes into the limelight during Scorching Summers. You can see small roadside Juice shops in South India selling Nannari Sharbat. The seller would be busy vending Nannari Sharbat and there would always be a long queue for the drink. Lime Juice, Lime Soda and Nannari Sarbath are the most common cold drinks sold in these shops.   I have fond memories of this Naranga Nannari Sarbath and the smell of it takes me en route my childhood days. The smell of fresh Limes and the intrinsic smell of Nannari reminds me of our trips to Pooram/Vela in our family Temple in Palaghat. A quick drink prepared by the seller by ladling out a few spoons of Nannari Syrup into a tall glass topped up with crushed Ice and then he would squeeze out half a lemon with his Lemon Juicer and there comes the final touch - the ceremonial musical melody, a Ting Ting Ting sound made while mixing the drink with a spoon. Ok... ok... I wanted to say something here...
    Anything from the roadside, especially these drinks were banned by my Mom. She would say the ice is not made with clean water. True to the fact, but there, my Dad came up with an idea. He would ask the vendor to prepare this drink with Soda. The native Goli Soda - a Bottle tightly shut with a Glass Marble alias Goli. We have to press the glass marble with a pressure to open the bottle and there comes the jiffy carbonated water - the Goli Soda. Though we couldn't drink it cold - me with my Tonsillitis problem and my brother with Wheezing problem we were never ever taken near cold food/drinks. At least we were convinced that Soda took the drink to the next level, our father convinced us into it. It took me long years and obviously, it was my husband who introduced me to all types of street food.
     It had been a routine that my husband used to buy few bottles of Nannari Syrup & a bottle of Rose Syrup from the 5 Corner Vendor(CBE) at the strike of Summer. Then there goes glasses and glasses of Nannari Sarbath in various forms & versions. With Lemon/Lime, Tender Coconut, Soda etc., & etc., Yet to try Kerala's Kulukki Sarbath. And it followed even after coming to Malaysia. I always used to stock up few bottles of Nannari Syrup during my every trip to CBE. Recent turn arounds due to Corona has made me find a way to make my own batch of Nannari Syrup at home.
   Well, now I can make innumerable glasses of Cold Lemon Nannari Sarbath... no restrictions... And I am now overwhelmed that I can make it out with my Homemade Nannari Syrup. The moment I finished making Nannari Syrup, I immediately tried out my first glass of Lemon Nannari Sarbath loaded with Ice Cubes. Wow!!! I was immensely pleased with my job and was like- Hey Supriya - Good!!! Good!!! Great Job!!! And least to mention I immediately made other few glasses and went ahead with my Photo Shoot for this Post. The pictures are from the Lemon Nannari Sarbath which I immediately made from my Homemade Nannari Syrup. When I get damn confident with the recipes, the first thing I do is to plan it to post it in my Blog.

To read about the HEALTH BENEFITS OF NANNARI/INDIAN SARSAPARILLA ROOTS, Click here...

Cuisine - South Indian
Recipe Type - Juice/Drink
Difficulty - Easy

Yields - 2 Glasses (Medium sized )
Author - SM

Preparation Time - 5-10 Minutes

For HOMEMADE NANNARI SYRUP, Click here...

HOW TO MAKE NANNARI LEMON SARBATH

NANNARI LEMON SARBATH

INGREDIENTS:

Cold Water - 2 Cups
Nannari Syrup - 3 Tbspns
Lemon/Lime - 1 No.
Ice Cubes - few

METHOD:

Spoon in the Nannari Syrup into a serving glass.
Cut Lemon/Lime into halves, discard the seeds & Squeeze out the juice from it.
Pour the Lemon/Lime Juice into the Nannari Syrup.
Pour cold water into it.
Top it up with a few Ice Cubes.
And finally let's begin the musical melody...(ting, ting, ting...)
Thoroughly mix everything together using a spoon (Ithu Pakka Locallu!!! i.e Its the local way of doing)
Or simply use a Boston shaker for the purpose( Ithu Peteru!!! Well, let's get classy then...)
Serve Lemon Nannari Sarbath cold... cold...cold...

NANNARI LEMON SARBATH

For more Recipes with NANNARI SYRUP, Click here...

NOTES:

The quality of Nannari Syrup is the secret behind tasty & aromatic Lemon Nannari Sarbath.
I have used Homemade Nannari Sarbath in this recipe. Get easy with your preferred store-bought one or try to make a Nannari Syrup at home for fixing up this drink.
Adjust the amount of Nannari Sarbath to suit your Sweet Tooth and flavour requirement.
Can use Lemon or Lime for this drink.
Adjust the amount of Lemon/Lime Juice accordingly.
Can use Tender Coconut Water instead of Water for yet another refreshing drink - Tender Coconut Nannari Sarbath.
Add Carbonated Water/Soda for a Sparkling Nannari Sarbath.

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HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

One day, my daughter out of blues said, I feel like drinking Nannari Sarbath. I felt really bad as the stock had already depleted a long time back and travelling has become the story of another era in this current situation. Felt helpless and was wondering whether I can source it out in any form.
And luckily, I should say luckily, I found a few packets of Nannari Roots when I was shopping in Indian Stores here. I have never seen these Roots before or maybe I never bothered to ponder around the shop. I found it while I was searching for Vasumbu to keep away weevils from Rice, Dhals & spices. A recent find out as suggested by my mother. Well, when I saw these Nannari Roots I was literally overwhelmed & immediately bought them. No second thought... I have never made Nannari Syrup before and only once in my lifetime, I have seen my Dad making Nannari Syrup when I was a kid. I knew Google God is going to really help me overcome this issue. Pondering through various videos and recipes, the next day I stepped into action. There goes the story of my Nannari Sarbath.

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

Homemade Nannari Sarbath - no preservatives, no artificial colouring & sweetened perfectly. Now I know, as I always say - Difficult looking recipes needn't be always difficult or tedious. This is a simple recipe which needs just Nannari Roots, Sugar/Palm Sugar/Jaggery and then water. That's it... Ya, what you will need is a bit of patience and a few hours of preparation. I was immensely pleased with the natural colour and the wonderful aroma of Homemade Nannari Syrup. Needless to say, the innumerable glasses of Lemon Nannari Sarbath which followed.
I have never ever imagined that I would be making Nannari Syrup at home. Living in a place where we cannot source out our favourites has made me try out some recipes. And this Nannari Syrup has joined the list. But I am literally happy by the fact that I am able to make it, and also I know what I add into my recipes. But the only thing which didn't mark up to my satisfaction was that I couldn't get the colour of the store-bought Nannari Syrup which would be slightly yellowish. I think they would add some artificial colour, which I had all the way thought was the natural colour of Nannari Syrup. But I am rather more convinced that the colour which I got was all-natural - a bright Pinkish Burgundy shade. Even just as it got soaked, the water turned into that hue. And the aroma!!! All through the process, I felt the smell of Nannari Roots emanating around, and I loved it to the core. Taking me into my nostalgic routes...

To read about the HEALTH BENEFITS OF NANNARI/INDIAN SARSAPARILLA, Click here...

Cuisine - South Indian
Recipe Type - Syrup
Difficulty - Medium
Author - SM

Preparation Time - 10-15 Minutes

Soaking Time - 6-8 Hours/Overnight

Cooking Time - 30 - 45 Minutes

For Refreshing Drinks with NANNARI/INDIAN SARSAPARILLA, Click here...

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

INGREDIENTS:

For Nannari Syrup:

Nannari Root - 100 Grams

Sugar - 500 Grams
Water - 4-5 Cups

METHOD:

Preparation:

NANNARI

I have used about 100 Grams of Nannari root in this recipe
Wash the roots 2 to 3 times, or until the roots look clean.
Wipe it up & Allow it to dry on a kitchen towel until all the moisture is dried up.
Now, using a mortar and pestle, gently crush the roots once or twice so that the root loosens up and breaks into two to three pieces.
The idea is to separate the Whitish centre portion and the Brown outer portion.
Discard the white part and use the brown part for making Nannari Syrup.

Soaking:

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

Boil 4-5 Cups of Water.
Add the Nannari Roots (the brown part alone).
Cover the bowl and leave it aside for about 7-8 hours or overnight.
Once soaked, the water would have turned into a pinkish burgundy colour & the intrinsic aroma of the Nannari roots would have seeped into the water.
Strain the liquid using a fine-meshed (or double-layered) colander or a muslin cloth. Make sure there are no residues in the collected liquid.

Nannari Syrup:

Now mix Sugar to the Nannari infused water.
Mix well until it dissolves.
Now heat the Nannari Syrup on a high flame for a few minutes.
When it starts to boil, reduce the flame to medium-low.
Boil the Syrup until it reaches a fine string of single thread consistency.
Switch off the flame and allow the Nannari Syrup to cool down.
Transfer the Nannari Syrup into a clean & dry bottle.
If stored properly, Nannari Syrup, stays good up to 2-3 Months.
Keep it refrigerated for longer shelf life.
Can use this Nannari Syrup to make refreshing Lemon Nannari Sarbath, Tender Coconut & Lemon Nannari Sarbath or add it into your favourite Fresh Fruit Juice.

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

NOTES:

I have used 100 Grams of Nannari Root in this recipe.
Make sure the root is clean without any dust & dirt.
Wash it under running water until it is clean and wipe it off with a towel.
Use just the Brown Part of the Nannari Roots and discard the white portion.
Adjust the amount of Sugar to suit your sweet tooth.
Boil the Syrup until it reaches one string consistency.
The Syrup gets slightly thicker after cooling down.
This will increase the Shelf life of Nannari Syrup.
I have added no preservatives or artificial colouring in this Homemade Nannari Syrup.

NANNARI - INDIAN SARSAPARILLA ROOTS

   Nannari is a wonder herb which would come in handy during Summers. Since ancient days, our Ancestors had known the cooling property of this herb and have used it to treat common summer ailments caused due to heat. The traditional way of using this root is by making a Syrup with Nannari Roots. Nannari Syrup is then mixed with Lime/Lemon Juice - the famous Nannari Lemon Sarbath. In olden days, it was a common practice to add a few pieces of Nannari Roots in large earthen pots used for storing drinking water. Some even use another herb called Vetiver for the purpose. These roots emanated wonderful aroma into the water, catering its benefits alongside.
   The outer part of the Nannari Root is Brown in colour, and the inner part is slightly whiter in shade. Nannari Roots have a wonderful aroma with an astringent taste. Only the outer part of the Root is used while preparing the Nannari Syrup. The inner part is discarded.
   This is not a common ingredient found in Grocery Stores or Super Markets. In India, it is sold in Nattu Marundhu Kadai(local Apothecary) or in Ayurvedic shops. Whereas Nannari Syrup is easily available in most of the shops. In Coimbatore there is a small shop near 5 Corner where an old man sells Nannari Sarbath, Rose Milk etc., It is from him that we usually stock up Nannari Syrup and Rose Syrup. It is one thing I usually get it packed from home. I recently got a few packets of Nannari Roots from Indian Stores and that is the reason behind this post and my homemade Nannari Syrup.

NANNARI - INDIAN SARSAPARILLA ROOTS

Nannari/Indian Sarsaparilla Roots are truly not Sarsaparilla. It is a tropical plant from the genus Smilax Ornata and its scientific name is Hemidesmus Indicus.

Tamil - Nannari
Malayalam - Nannari/Naruneendi
Kannada - Anamtamula
Telugu - Sugandhi
Odia - Suguddimalo
Hindi - Anantamul
Sanskrit - Anantamulah, Balyam. Dugdhgarbha

HEALTH BENEFITS OF NANNARI:

Nannari Root is a wonder herb with loads of health benefits. For centuries, people have used the root as a body coolant, for treating joint & skin problems. It was also believed to cure Leprosy, as it is a natural blood purifier.

Body Coolant - Nannari Root is a natural body coolant. It is commonly used to cool down the body temperature during Summer. It is also known to protect the body from dehydration.

Blood Purifier - Nannari is known as a natural Blood Purifier. It also helps to increase the immunity of the body and increases the energy level. It was once believed to cure Leprosy.

Digestion - Nannari benefits in treating stomach disorders. It also aids in digestion and also helps to increase the appetite.

Stomach Health - The medicinal properties in Nannari helps to relieve Constipation and also treats Acidity.

Treats Skin Problems - As it is a Blood Purifier, it helps in treating Skin Problems like Psoriasis, Eczema & Dermatitis.

Treats Joint Problems - Nannari is a potent anti-inflammatory. This factor makes it beneficial in treating inflammatory conditions like Rheumatoid Arthritis, other causes of Joint Pain and the swellings caused by Gout.

Protects the Liver - Compounds rich in flavonoids found in Nannari helps to reverse damage to the Liver and helps it function at its best. It is also best for treating inflammations in Liver & Spleen.

NANNARI - INDIAN SARSAPARILLA ROOTS

CULINARY USAGE:

You can add a few pieces of Nannari Root into the pot used for storing Drinking Water.
It adds a wonderful aroma to the water and also aids with loads of health benefits.
The best way to use the Nannari Root is to prepare Nannari Syrup.
Add Nannari Syrup to a glass of Cold Water and drink it as such.
Can add a dash of Lime/Lemon and convert it into a delicious Lemon Nannari Sarbath.
Combine Nannari Syrup with Soda & Lemon to make a Fizzy Drink.
Can combine Nannari Syrup with your favourite fresh fruit juice for an amazingly fragrant Fruit Juices.

Add Nannari Syrup along with Tender Coconut Water for a refreshing Ilaneer Nannari Sarbath. Can add flavour to the drink by adding a dash of Lime or Orange Juice for a tangy citrusy note in it.

NANNARI - INDIAN SARSAPARILLA ROOTS

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*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.

PEAR PACHADI

When you have really a lot of Pear lying out in your refrigerator, What would you do? My first thought was it just a Pear - eat it. Then when you realised that it was a bland tasting one, my common sense and my desire to not waste it got the better of me and I thought, let me pickle it! Then I got into my routines, and as always procrastinated the idea. But few Pears lying in the refrigerator tried to catch my attention whenever I opened my vegetable rack.

Trying to appease me with its looks, I took a Pear, sliced a half and was gobbling it up for my breakfast. There my mind struck up with an idea, why not try Pear Pachadi. I am always biased when it came to traditional recipes, especially while making Sadhya Vibhavangal and love to strictly adhere to the local produces which authentically fits into the genre. But this one I went with my whims & fancy; not least had an idea to post it around too. But when the finished product gave justification and when my husband said, it is really good. Then I went ahead with the ides of posting Pear Pachadi recipe. If you are a person who loves a mild sweetness along with the sourness(mild) of Curd with an undoubtful crunchiness in every bite, then this Pear Pachadi is sure to appease you.

PEAR

Pachadi is a must-have item in the long list of side dishes served in a Sadhya. A mixture of Raw Vegetable/Fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours. A bit of unripened fruit, especially sour vegetables and fruits wins hats-off for the dish Here I have used Pear instead of using contemporary ingredients normally used while making Pachadis. Pear Pachadi is a simple, easy to cook recipe which can be prepared within minutes. Unlike Mango Pachadi, Pear isn't cooked. So this dish can be prepared in a jiffy. This mildly sweet & tangy side dish is prepared with Pear, grated Coconut and Curd(Yogurt), seasoned with Mustard seeds, Fenugreek Seeds, Green Chillies & Curry Leaves to add a tinge of flavour to the dish.
Try making this Pear Pachadi for this Sadhya. The mild sweetness & crunchiness from the Pear and the mild sourness from Curd makes it compatible with Rice, especially it goes well with Kerala Matta Rice. Serve it as a side in a Lunch menu or add it as one of the side dishes in the long list of Sadhya Vibhavangal.

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 - 7 Minutes
Cooking Time - 5 Minutes

For more Recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO MAKE PEAR PACHADI

PEAR PACHADI

INGREDIENTS:

Pear - 1 No.(Medium Size)
Salt - To Taste
Sugar - a Pinch
Thick Curd - 11/4 Cup

For a detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

To Temper:

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn (optional)
Bengal Gram Dhal - 1/4 Tspn(optional)
Dry Red Chillies - 1 Nos.
Curry leaves - 2 Sprigs
Green Chillies - 2 Nos.
Coconut - 1/4 Cup

METHOD:

Wash Peel, Core & Cut Pears into small pieces, alternatively it can be grated too.
Whisk the Curd and pour it to the above.
Add a dash of Salt and a pinch of Sugar and mix well.
Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Green Chillies and Curry Leaves.
Add grated Coconut to the above and give a quick stir.
Immediately switch off the flame.
Pour the tempering into the Pear Pachadi and mix well.
Serve it with rice or add it as one of the side dishes for SADHYA.

NOTES:

Grated Pears tend to ooze out a bit of water, so I feel it is best to cut it into small pieces & then add it along with Curd.
If not, Pachadi will turn out to be watery.
I usually cut them into tiny bites and leave them in the refrigerator, which will help in retaining the crunchiness of the Pear.
Just before serving I mix it up with Curd/Yogurt and the tempering.
Adding Fenugreek is totally optional.
Do not cook the Pear or reheat the dish, reheating may curdle the curd and make the Pear Pachadi watery.
Can use any cooking oil for tempering, but Coconut oil gives an authentic flavour to the dish.

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CHENA THORAN/UPPERI - STIR-FRIED ELEPHANT YAM

Recipes with Elephant Foot Yam or so-called Chena in Malayalam pops out only when I get hold of this vegetable. We do not get Elephant Foot Yam in Malaysia, so a trip to Singapore is always incomplete without one or two big sized Yams from Little India. It is my husband's favourite vegetable and until the stock gets over, I would repeatedly be making Chena Mezhukkupuratti or Chena Thoran/Upperi, or Chena Fry. I love to incorporate it into Avial, Koottukari, Kalan, Moru Curry etc., & etc.,
This Chena Thoran/Upperi is a simple Kerala Style stir fry prepared with Chena/Elephant Yam usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Chena/Elephant Yam Thoran can easily be squeezed into your Sadhya item.

Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

Thoran is a classical Kerala Style stir-fried vegetable which is a common style of preparation in Kerala Cuisine. Some regions of Kerala call it 'Upperi'. It is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Thorans comes from Coconut & Coconut Oil used in the recipe. Goes well with steamed rice or Kerala Rose Matta Rice. Simply serve it with Moru Curry/Moru Kachiyathu/Pulissery or any other curry of your choice and Pappadam for a complete meal.

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes

For more Recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO MAKE CHENA THORAN/UPPERI

KERALA STYLE ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

Chena/Elephant Yam - 2 Cups
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves (Optional)
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Turmeric Powder - 1/8th Tspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Bengal Gram/Urad Dhal - 1 Tspn(Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

Clean, Peel & wash the Elephant Yam.
Chop the Elephant Yam into small cubes and soak it in salted water for few minutes.
Add chopped Elephant Yam/Chena along with Turmeric Powder, a dash of Salt & a pinch of Sugar.
Pour in 1/2 Cup of Water and cook until the vegetable turns soft.
Do not overcook, it shouldn't turn mushy.
Meanwhile, finely chop Shallots, Green Chillies & Garlic.
Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
Add the cooked Elephant Yam/Chena and give a quick stir.
Add in grated Coconut and mix well.
Cook for a while on a low flame.
Switch off the flame and serve Elephant Yam/Chena Thoran/Upperi hot with steamed White Rice or Kerala Rose Matta Rice.
Can be served along with any Curry fo your choice and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery, Rasam etc.,
Can serve this Chena Thoran/Upperi as one side dish in the long list of Sadhya Items.

NOTES :

I have pre-cooked the Elephant Yams in a Sauce Pan before adding it along with the seasonings.
Alternatively can pre-cook the vegetable in a Pressure Cooker for a whistle.
Some do not add Onions & Garlic while cooking for a Sadhya.
Adding Garlic is truly optional.
I have used Coconut Oil in the recipe, can use any other vegetable oil.

APPLE SAGO PAYASAM/KHEER

Today is Thiruvonam, yet another Onam Season - Onakkaalam!!!

പൂക്കളവും, പൂവിളിയും...

ഓണക്കോടിയും, ഓണസദ്യയുമായി...

ഒരു പൊന്നോണം കൂടി...

എല്ലാവർക്കും എന്റെ ഹൃദയം നിറഞ്ഞ ഓണാശംസകൾ !!!

      Apple & Sago Kheer or simply Apple Sago Payasam - though not a contemporary Payasam which falls under traditional Payasams or Pradhamans, is an absolute treat if you love a fruity flavour in your Payasams/Kheers. The idea of Apple Payasam popped into my mind when I had few untouched Apples lying in my refrigerator. Thinking of what to do with them, I came up with ideas like Apple Halwa, then as usual Apple Pickle, then thought why not give a try and convert it into a Payasam.
     This recipe is a simple twist given to Thai Mango Sago Dessert, but clearly with an Indian touch. Used Cow Milk instead of Coconut Milk and added Cardamom Powder to the Payasam. No Payasam/Pradhaman/Kheer is complete without the addition of Cardamom Powder according to me. Also I have garnished this Apple Sago Payasam with Ghee roasted slivered Cashew Nuts and Almonds. The texture of grated Apples in the Payasam was amazing with a melt in the mouth texture. And Apples give a natural Sweetness to the Payasam with a mild note of Sourness. But it totally depends upon the type of Apples used in the recipe. I have used locally available Fuji Apples in this recipe.
     Addition of Sago/Tapioca Pearls came into my mind thinking that just the Apples may not give a wholesome texture in the Payasam. And I thought Apples may have a melt in mouth texture, which may leave the Payasam with nothing to chew upon. Though Apples did total justice to the Payasam giving a wonderful texture and natural sweetness. This Payasam/Kheer can be made with just the Apples too.

APPLE SAGO PAYASAM/KHEER

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ...

Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 20 - 30 Minutes

APPLE SAGO PAYASAM/KHEER

INGREDIENTS:

To Cook Tapioca Pearls/Sago/Javvarisi :

Tapioca Pearls/Sago/Javvarisi - 1/3 Cup
Ghee - 1 Tbspn
Water - 1 Cup
Salt - a Pinch

For Apple Sago Payasam/Kheer:

Apple - 1 No.
Ghee - 1 Tbspn
Milk - 3 Cups
Milkmaid/Condensed Milk - 1/2 Cup

Sugar - 1 Tbspn

Cardamoms - 3-4 Pods

For Garnishing:

Ghee - 1 Tbspn
Cashew Nuts -10-12 Nos.
Almonds - 10-12 Nos.

APPLE SAGO PAYASAM/KHEER

METHOD:

To Cook Sago/Tapioca Pearls:

Heat 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy-bottomed pan.
Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
Add 1 Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
Switch off the flame and allow the pressure to release.

For Apple Sago Payasam/Kheer:

Heat 1 Tbspn of Ghee in a pan and roast the slivered Cashew Nuts & Almonds on a low flame until it turns into a light golden brown in colour.
Remove it with slotted spoons and keep it aside.
In a separate Pan Boil the Milk, stirring it continuously.
Meanwhile Wash, Peel, Core & Grate the Apple.
Fry the grated Apple in the remaining Ghee on a low flame until it turns translucent.
Pour in the Milk to the above. Let the temperature of both the sauteed Apples and Milk be the same.
Otherwise, it may curdle the Milk.
Cook this on a low flame stirring it continuously for few minutes.
Now add cooked Tapioca Pearls/Sago & give a quick stir.
Pour in the Condensed Milk and mix well.
Let it cook on a low flame for a few minutes, make sure to stir the Payasam frequently.
Grind the Cardamom Pods along with Sugar into a fine powder and add it to the Apple Sago Payasam/Kheer.
Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
Switch off the flame once it reaches the desired consistency.
Garnish it with ghee roasted Cashew Nuts and Almonds or any other dry fruits & nuts of your choice.
Serve Apple Sago Payasam/Kheer hot or cold.

APPLE SAGO PAYASAM/KHEER

NOTES:

Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops.
Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
Use the grated Apples immediately. Otherwise, they may tend to get oxidized, which can alter the colour of the Payasam.
Saute the grated Apples on a very low flame until it turns translucent. Care should be taken not to burn the grated apples.
Make sure that the Sauteed Apples and the Milk are at the same temperature while mixing them up together.
Otherwise, it can curdle the Milk.
Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
Stir the Apple Sago Payasam frequently while cooking. Otherwise, they tend to get scorched/burnt at the bottom.
Can garnish the Apple Sago Payasam with your choice of Nuts and Dry Fruits.
Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
Apple Sago Payasam/Kheer tends to become thicker once cooled down, pour some milk and adjust accordingly.
Can refrigerate the Payasam and serve it chilled too.

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KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

Today is Uthradam, the first day of the 4 days of Onam celebration. There is a saying in Malayalam for the day "ഉത്രാടപ്പാച്ചിൽ!!! " Uthrada Pachil which means the folks are busy getting ready for Onam Celebration, buying or making food items, purchasing clothing and gifts for Onam. If you are all in midst of that Uthrada Pachil, let's get with an easy recipe to add into Onasadhya, Our very own God's Own Country's Naadan Palaharam, a tiny snack which takes an important place in Sadhya - the one & only KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU.

Well, I am happy and brimming with memories when I am writing this Post. One reason is that this is my 600th Post and I am sharing one of my all-time favourites - Kerala Banana Chips.
While nearing to 600th Post I had already decided, unlike my other benchmark recipes, what I am going to write. I knew it would reach the 600th mark in August and it's going to be an Onam Season, so I saved this recipe especially for the day. My Benchmark Posts came out of blues and happened to be family favourites.

100th Post being Hainanese Chicken Rice, a wonderful recipe which I perfected for my family,
200th Post being Mutton Cutlet/Lamb Croquettes, a default starter frequented during festivities, functions, get-togethers etc., at home.
300th Post being Kerala Kallu Shappu Style Beef Roast, a wonderful Kerala Classic which I frequent at home &
400th Post was a recipe from our family(Syrian Christian household) traditional recipe prepared on Maundy Thursday - Pesaha Appam & Paal.
500th Post was my all-time favourite Madras Style Mutton Biriyani.

     And again, now for my 600th Post, I am posting one of my most loved snack, a family favourite, an Authentic Kerala Banana Chips/Ethakka Upperi. But right from my 1st Post to this one, all recipes are tried and tested, some which came out good even at my first attempt and some which I perfected after a few trial & errors. I have always thought that this recipe is one tough of a thing. Though I have seen quite a number of Chips stall frying them with ease. I had always thought that it has to be tricky and there is always some secret behind those crispy thin slices of Banana Chips. And above all, I never ever thought that I would make Banana Chips at home until I saw my Aunt Sindu Ammai who served this Banana Chips when we visited their house in Palaghat. She said it is quite easy and the trick is to pour salted water to the Oil just before removing the deep-fried Banana Slices.
    Well, my mind started working upon it and when I found Raw Nendhra Bananas immediately I got into action. Even for my first trial, the Banana Chips came out to be too good. From then on, no looking back. For people like me who live abroad and are deprived with Naadan Palaharangal, the only choice is to perfect it on your own, so that you get to savour it whenever your instincts get on the roll.
    This recipe is just as easy as that - Thinly sliced Plantains or Raw Nendhra Bananas are Deep-fried in Coconut Oil and simply seasoned with Salted Water & Turmeric. We have to directly pour a few teaspoons of Salted Water into the hot oil. Yes, you heard it right Salted Water and this step is done when the Banana Slices are still getting Deep fried in Oil. This way the salt gets evenly coated to each slice & the Turmeric in the seasoned water gives a perfect Golden Yellow colour to these Banana Chips.
     Banana Chips colloquially called Ethakka Upperi or Kaya Varuthathu in Malayalam is one nostalgic snack of every Malayali. A popular Kerala Snack or Palaharam prepared with two main ingredients synonymous to God's Own Country - Coconut Oil and Nendhra Kaya(Plantain). These Banana Chips are traditionally prepared with thinly sliced Raw Nendhra Banana. Even slightly ripe Bananas are used which gives a naturally sweet Banana Chips. And another version is Nalumuri or four pieces, which is usually served in a Sadhya. That is nothing but the thin Banana Slices cut into four which calls for the name Naalumuri/Naaluvaravu. Banana Chips hold a special place in Kerala Cuisine and is one important item served in a Kerala Sadhya/Banquet.

For more recipes on SNACKS & SAVOURIES, Click here...

Cuisine - Kerala
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes

For more KERALA PALAHARAM RECIPES, Click here...

HOW TO MAKE KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

INGREDIENTS:

To Soak the Plantains:

Raw Nendhra Banana (Plantain)/Nenthra Kaya - 4 No's
Turmeric - 1/2 Teaspoon
Water - 3–4 Cups

For Deep Frying:

Coconut Oil

For Seasoned Water:

Turmeric Powder - 1/2 Teaspoon
Salt -1 Teaspoon
Water - 1/2 Cup

METHOD:

Mix Turmeric Powder to 3–4 Cups of Water in a large Pan.
Peel the outer skin of the Nendhra Bananas and immerse them in the Turmeric mixed Water for about 10–20 minutes.
Then remove the peeled Plantains from the turmeric water and wipe it off with a Kitchen Towel/Paper Towel.
Then Slice it into this Round pieces. You can use a sharp Knife or a slicer for the purpose.
Leave the sliced Banana Pieces on a clean kitchen towel or a large plate. Do not crowd the slices.
Meanwhile, heat Oil in a pan, let the flame be at high initially.
Then reduce the flame to medium heat, Coconut oil tends to become smoky when kept on high flame.
If you are an expert then you can directly slice the Plantains into the hot oil.
Otherwise, gently drop the sliced Plantains into the hot Oil.
Do not overcrowd the oil.
Stir it Occasionally and gently flip it up once or twice or until the slices are separated and don't stick to each other.
Fry this for about 7–10 minutes approximately.
Now lower the flame and sprinkle just a little bit of Salt-Turmeric Solution.
Immediately close the pan with a lid. This will avoid any splitter -splatters.
Care should be taken while doing this step.
Let it fry until all the splashing sound stops.
Remove the lid after a couple of Minutes.
Now, increase the flame to Medium and gently toss the Banana Slices on every side.
Fry until the Banana Slices turn crisp & golden yellow colour.
Remove the Banana Chips from the Oil and line it up in a Paper towel.
Repeat the suit for the rest of the batch.
Allow the Kerala Banana Chips to cool down.
Transfer it into an airtight container.
Stays good for up to a week to 10 Days.

KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

NOTES:

Soaking the peeled Plantains in Salt & Turmeric Water helps to remove the stickiness from the Plantains and also removes the Raw smell.
It also avoids oxidation and retains the colour of the Plantains.
While heating the Coconut Oil for deep-frying, initially heat it on a high flame, then reduce it to medium flame.
Oil should not become smoky.
Care should be taken while pouring the Salted Water into the Oil.
It may splash. Immediately close the pan with a lid. This will avoid any splitter -splatters.
Pouring salted water into the Oil is a traditional trick used while making Kerala Banana Chips.
And also it ensures that the Salt is equally coated to each slice without leaving any salty bites.
Banana Slices should be deep-fried until it becomes crisp and turns into golden yellow in colour.
To check whether the Chips is perfectly fried, take one slice and crush it. If it is still soft, then fry it on a low flame until it becomes crisp.

KERALA SADHYA SAMBAR

സാമ്പാർ ഇല്ലാതെ എന്തു സദ്യ ?!!! What's a Sadhya without a Sambar?!!!

    When it comes to a Sadhya, one main dish which can never be compromised with is SAMBAR. I have noticed that the Sambar served in a Sadhya has a flavour & aroma unique to itself. Well, Sambar is one dish or Curry talked much about its provenance and variations. As I had earlier mentioned in my Varutharacha Sambar Recipe that Sambar is a signature dish. It varies with each & every person, kitchen to kitchen & regionally. The versatility and diversity of Sambar are so overwhelming that it can be paired with almost every dish in South Indian Cuisine. One Curry which suits with versatility from Steamed Rice to Tiffin items like Idli, Dosa, Uthappam, Ven Pongal, Vadai, Upma etc., It has become a quintessential accompaniment in South Indian Cuisine & highly popularised by South Indian Restaurants.
   Though the provenance of the quintessential Tamilian Sambar was a Maratha creation, it can be found in almost every South Indian Cuisine & also in Udupi Cuisine with regional variations. Palaghat Iyers, who migrated to Kerala from Tamil Nadu would have brought the tradition of Sambar to Kerala Cuisine. And what made their Sambar distinct is the addition of locally available ingredients. Obviously, we all know if it is Kerala then it should be Coconut & Coconut Oil. Most of the Kerala Sambar uses Coconut in the recipe and the Sambar recipes without Coconut also find its unique mark as all the seasoning are done in Coconut Oil.
   When it comes to Sadhya Sambar, it is one major attraction in a Sadhya Vattom. One of the main Ozhichu Curry or Curry served along with Rice. Though Curries like Paruppu, Parippu Curry, Moru Curry, Pulissery, Rasam are also served, Sambar is a must and unavoidable curry when it comes to Kerala Sadhya or Tamil Style Virundhu. Well, what makes a Sadhya Sambar special is that it should be flavourful & aromatic and should stand alone in midst of other long listed dishes in a Sadhya Vattom.
   Some even make it simpler by preparing it with Sambar Powder. But traditionally Sadhya Sambar is prepared in an elaborate way. Though the basic ingredients of a Sambar come under a broad outline - Tuvar Dhal & Tamarind based Curry. But other ingredients vary according to the cook and region. During family Weddings in Kerala, I have seen cooks making it with freshly roasted and ground Sambar Masala and the Vegetables used for a Sadhya Sambar has its unique style. Local Vegetables like Ash Gourd, Pumpkin, Drumstick, Brinjal (Eggplant), Okra (Lady's Finger), Elephant Foot Yam, Raw Banana, Yellow Cucumber (Vellarikka) & Tomatoes are added in it. Usually, Shallots or Ulli are not used while cooking for Sadhya. But Ulli/Shallot Sambar is one authentic Sambar commonly found in Kerala & Tamil Cuisine.
   Sambar is always Sambar, but it acquires the flavour of the spices, coconut & the vegetables added into it to make it more special indeed. Though this recipe is similar to Varutharacha Sambar, the uniqueness of Kerala Sadhya Sambar comes with the addition of a few other spices & usage of traditional Vegetables and above all tempering the seasoning in Coconut Oil. Some even keep Sadhya Sambar simple and prepare it in a quick & easy method, as there would be a long list of dishes to be prepared for a Sadhya Vattom. But this Sadhya Sambar recipe is a traditional method prepared commonly by cooks in Kerala for a Sadhya.

For more SADHYA RECIPES, click here...

Cuisine - Kerala (South India)
Course - Curry, Side Dish
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15 -20 Minutes
Cooking Time - 25 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO MAKE KERALA SADHYA SAMBAR

KERALA SADHYA SAMBAR

INGREDIENTS :

For Dhal:

Tuvar Dhal(Pigeon Pea) - 1/2 Cup
Turmeric Powder - a Pinch

Coconut Oil/Ghee - 1 Teaspoon (Optional)

To Roast & Grind :

Coconut Oil - 1 Tbspn
Asafoetida Block - a Small Piece (Size of 1 cm Cube)
Fenugreek Seeds - 1/2 Teaspoon
Dry Red Chillies - 4–5 Nos.
Coriander Seeds - 3 Teaspoons
Cumin Seeds - a Pinch
Peppercorns - 2–3 Corns
Curry Leaves - 1 Sprig
Coconut - 1/2 Cup

Other Ingredients:

Mixed Traditional Vegetables - 1 - 11/2 Cup
Tomato - 1 Medium Sized
Tamarind - 1 Lemon Size
Salt - To Taste
Jaggery - a very Small Piece (Optional)

For Tempering:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1 Tablespoon
Fenugreek Seeds - 1 Pinch (Optional)
Curry Leaves - a Sprig

KERALA SADHYA SAMBAR

METHOD:

To Cook Dhal:

Wash and soak Tuvar Dhal for about 30 minutes (Optional).
Discard the water used for soaking the Dhal.
Pour about 11/2 Cups of Water for 1/2 Cup of Tuvar Dhal, add Turmeric Powder & a teaspoon of Coconut Oil/Ghee.
Pressure-cook the Tuvar Dhal on a high flame a whistle and for another 1 or 2 Whistles on a low flame.
Switch off the flame and allow it to cool.
Mash the cooked Tuvar Dhal slightly with the back of a ladle (optional).

For more details on How to cook Beans Lentils and Pulses, click here ...

To Roast & Grind - Sadhya Sambar Masala :

Heat Coconut Oil in a pan, and roast the ingredients mentioned under 'To Roast & Grind", on a very low flame.
First, add the Asafoetida block and fry for a while until it turns crisp & aromatic.
Follow it with Fenugreek seeds, let it splutter.
Then add Coriander Seeds and Dry Chillies. Fry until the raw flavour goes and they turn aromatic.
Add Curry Leaves and grated Coconut along with Cumin Seeds & Peppercorns.
Fry this until grated Coconut turns into golden brown on a very low flame.
Care should be taken not to burn the spices and coconuts, which will totally spoil the flavour.
Switch off the flame and allow it to cool.
Grind this into a smooth paste, adding little water while grinding.
Fresh Sadhya Sambar Masala is ready for use.

For Kerala Sadhya Sambar:

Soak Tamarind in warm water for few minutes and extract tamarind juice out of it and keep it aside.
Clean, cut/chop the Vegetables accordingly.
Chop the Tomatoes and keep it aside.
Add the Vegetables and the Tomatoes to the cooked Tuvar Dhal along with a dash of Salt and mix well.
Cook the Vegetables on a low flame.
Once the Vegetables are cooked add the Tamarind Extract and boil it for a few minutes until the raw flavour goes.
Pour the ground Sadhya Sambar Masala, add enough water and allow it to boil.
Lower the flame and boil it until the raw flavour goes.
Add Jaggery & adjust the amount of Salt and mix well.
Leave it on a low flame for a few more minutes or until you get the desired consistency.

For Tempering:

Heat Coconut Oil in a pan, Splutter Mustard seeds, Fenugreek Seeds and Curry Leaves.
Pour the Sambar into the tempering and boil it for a few minutes.
Switch off the flame and cover the Sambar with a lid.
This is to retain the flavours and also helps the flavours get well infused into the Sambar.
Serve Varutharacha Sambar hot with Steamed Rice with a drizzle of Ghee (Clarified Butter) over it.
Goes well with Idli, Dosa, Uthappam, Upma, Pongal etc.,& etc.,
Kerala Sadhya Sambar is an unavoidable accompaniment in a Kerala Sadhya (Banquet).

KERALA SADHYA SAMBAR

NOTES:

Can add a teaspoon of Ghee/Coconut Oil while Cooking the Dhal.
This will help avoid splattering of water around the pressure cooker.
Also, it will increase the surface area, alternatively speeding up the cooking time.
Discarding the water used to soak and adding fresh water to cook the Dhal, will reduce the risk of bloating & flatulence caused by lentils.
Cooking time solely depends on the nature of the dhal, heat, amount of water and method of cooking. Adjust accordingly.
Can also cook the Tuvar Dhal in a regular saucepan.
Can also add Coriander Powder and Red Chilly Powder instead of whole seeds.
If adding spice powders, fry the coconut until golden brown and then follow it with the spice powders.
My Mother uses an extra amount of Asafoetida in her Varutharacha Sambar which is the secret ingredient which makes it extra special. Can do the same for this Sadhya Sambar too.
But some do not prefer the overwhelming flavour & aroma of Asafoetida in Sambar.
Adjust the amount of the above spices, Asafoetida & Tamarind to suit your preference.
Freshly ground Sambar Masala makes this Sadhya Sambar extra special with fresh flavours.
Adding Jaggery is truly Optional, but it helps to balance the overall taste of the Sambar.
Local Vegetables like Ash Gourd, Pumpkin, Drumstick, Brinjal (Eggplant), Okra (Lady's Finger), Elephant Foot Yam, Bottle Gourd, Raw Banana, Yellow Cucumber(Vellarikka) etc., can be used in this Sambar.
Use any, one or two vegetables or mix up a few of them for the recipe.
Shallots are usually not added while preparing Sambar for Sadhya.
If using Shallots saute it in some Oil until it turns translucent and then add it along with other Vegetables.
If using Okra (Lady's Finger), fry them in a bit of oil until the sticky nature of the okra is removed before adding it into the Sambar.
I have used Coconut Oil in the recipe. Can use any other Vegetable Oil/Ghee.
Kerala Sadhya Sambar goes well with both Tiffin items & Rice.

HOW TO MAKE NANNARI LEMON SARBATH

INGREDIENTS:

METHOD:

NOTES:

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

INGREDIENTS:

For Nannari Syrup:

METHOD:

Preparation:

Soaking:

Nannari Syrup:

NOTES:

HEALTH BENEFITS OF NANNARI:

CULINARY USAGE:

*DISCLAIMER:

HOW TO MAKE PEAR PACHADI

INGREDIENTS:

For a detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

To Temper:

METHOD:

NOTES:

HOW TO MAKE CHENA THORAN/UPPERI

KERALA STYLE ELEPHANT FOOT YAM STIR-FRY

INGREDIENTS :

For Tempering :

METHOD :

NOTES :

APPLE SAGO PAYASAM/KHEER

INGREDIENTS:

To Cook Tapioca Pearls/Sago/Javvarisi :

For Apple Sago Payasam/Kheer:

For Garnishing:

METHOD:

To Cook Sago/Tapioca Pearls:

For Apple Sago Payasam/Kheer:

NOTES:

HOW TO MAKE KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

INGREDIENTS:

To Soak the Plantains:

For Deep Frying:

For Seasoned Water:

METHOD:

KERALA BANANA CHIPS - ETHAKKA UPPERI/KAYA VARUTHATHU

NOTES:

HOW TO MAKE KERALA SADHYA SAMBAR

INGREDIENTS :

For Dhal:

To Roast & Grind :

Other Ingredients:

For Tempering:

METHOD:

To Cook Dhal:

To Roast & Grind - Sadhya Sambar Masala :

For Kerala Sadhya Sambar:

For Tempering:

KERALA SADHYA SAMBAR

NOTES:

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