Red rice kanji, kappa vachathu, beetroot, red amaranthus thoran, purple brinjal sambhar and lime salted (pickle)

Today I made a kerala country style lunch. Which consists of red rice and broken green moong dhal kanji.

Red rice kanji with broken moong dhal

Ingredients

Red rice two handful
Green broken moong dhal a handful
Rock salt a little
Water 6 cups

Method of preparation

Add two handful of rice and broken green moong dhal wash and pressure cook by adding 6 cups of water and a little rock salt. Red rice take more time to cook so keep the flame low for about 15 minutes in cooker for 2 to 3 whistle. Adjust salt. It has to be served warm along with other side dishes.

Kappa Vachathu

Ingredients

Kappa half a kilo
Turmeric powder a pinch
Salt a little
Green chilies two
Small onion (shallots) 6
Garlic two pods
Grated coconut two table spoon

Method of preparation

To make kappa vachathu all you need is half a kilo good fresh kappa(tapioca) wash peel and chop into very tiny pieces, add sufficient water and pressure cook for about 15 minutes by adding a little turmeric and salt. Discard water once kappa is cooked well. Chop shallots(4)garlic(2 pods) and green chillies(2) into very small pieces and saute using a teaspoon full of coconut oil. Add 1/2 tsp Jeera in hot oil once it splutter add shallots, green chilies and garlic,curry leaves. Cook in medium flame till garlic release its aroma. Add this tadka to the prepared kappa and mix well. Grate fresh coconut two table spoon and add it to kappa. Gently toss all together and serve as a side dish with red rice kanji.

Red Amaranthus thoran

Ingredients

Fresh home grown amaranthus one bunch
Green chilies two
Salt as required
Turmeric powder a pinch
Coconut oil one tsp
Mustard seed half a tsp
Grated coconut one tablespoon

Method of preparation

Wash, chop red amaranthus into very small pieces. In a heated kadai add coconut oil, mustard seeds and allow it to splutter. Add chopped red amaranthus, turmeric powder and sauté for about 5 to 10 minutes. Once red amaranthus is cooked and tender add salt. ( The reason for adding salt towards the end is when you add red amaranthus it looks as though the kadai is full. But once cooked the leaves will be only half or quarter. It's wise to add salt after leaves reduce and well cooked.) Now add grated coconut and green chilies coarse powder. Mix well and serve as a side dish with kanji, rice or even phulka.

Beetroot thoran

Ingredients

Beetroot 4
Grated coconut a tablespoon
Green chilies one
Salt as required
Turmeric powder 1/2 tsp
Coconut oil one tsp
Mustard seed 1/2 tsp
Red dry chilli one broken into two pieces.
Curry leaves a few

Method of preparation

Wash pressure cook beetroot and peel off the skin. Chop into small pieces. In a heated kadai add coconut oil, mustard seeds, red dry chilli and allow mustard to splutter. Add chopped beetroot , turmeric and salt. Mix well. Add curry leaves and coconut chilli powder and mix well. Serve as a side dish.

Purple brinjal sambhar

Ingredients

Fresh home grown purple brinjal (vazhuthalangai) 6
Turmeric a pinch
Salt as required
Tuvar dhal a small cup cooked in pressure cooker and smashed.
Tamarind extract from lemon sized tamarind. 1/2 cup

For dry roast

Grated coconut a small cup
Red dry chilli 3
Methi seeds a few
Dhaniya seeds a tablespoon
Curry leaves a few

For tadka

Ghee a tsp
Mustard seeds 1/2 tsp
Red dry chilli one broken into half
Coriander leaves a few

Method of preparation

In a thick bottomed pan or stone vessel add water, brinjal pieces, turmeric and salt. Cook till brinjal is soft. Add tamarind extract and boil for 5 more minutes. 

In a dry pan roast coconut, red chillies, methi, dhaniya and curry leaves till golden brown. Grind it in a mixer by adding very less water. Add coconut paste to cooked brinjal, mix well add just a little water. Add cooked tuvar dhal, and adjust salt. Bring it to boil. Off stove. In a small heated pan add ghee, mustard seeds and red chilli. Once mustard splutter add chopped coriander leaves and pour on top of prepared brinjal sambhar. Seven along with kanji, rice, idly or dosa.

Lime pickle

Wash and chop few ripe lemons into small pieces, add rock salt and chopped green chilies. Keep it for a few days, toss now and then till lemon is soft and ready to consume. Serve as a side dish for kanji or curd rice.