Parippu Pradhaman

Parippu Pradhaman is made from Split Yellow Gram, Coconut Milk, and Jaggery. This recipe, as with most of my recipes from Kerala, came from the kitchen of my soul sister - Anupa. 

Ingredients 

Split Yellow Gram - 250 g 

Coconut Milk - 1 cup of thick milk (first extract) 

Coconut Milk - 4 cups of medium extract 

Jaggery - 500 g or less (as per taste) 

Ghee - 1 tablespoon 

Cashew nuts - 2 tablespoons (split) 

Raisins - 1 tablespoon (optional) 

Coconut pieces - 2 tablespoons 

Cardamom - 7 pods 

Preparation: 

• Dry fry the split yellow gram in a thick bottomed pan till it is golden brown. Then pressure cook with 1.5 cups of water (2 whistles). 
• If you are using fresh coconut milk, extract the coconut milk from the coconut. Do not mix the first extract with the rest. 
• Dissolve the jaggery in 1/2 a cup of water by boiling, so that it forms a liquid with the consistency of honey. 
• In the ghee, fry the cashew nuts, raisins, and coconut pieces (golden brown). 
• Remove the cardamom seeds and grind it to a fine powder. 

Method 

Mix the split yellow gram and 4 cups of coconut milk in a thick bottomed saucepan and bring it to a boil. Reduce the heat to low and simmer for 15 minutes or till the gram is soft without turning mushy, Then add the melted jaggery and cook on low till it reduces to a thick porridge-like consistency. Turn off the heat. Add the thick coconut milk, the fried cashew nuts, raisins, and coconut, and the cardamom powder - mix it well.

Serving Suggestion: 

This parippu pradhaman is traditionally eaten with a Yelaki Banana and Kerala Pappadam, which brings out the flavours of the dish. It can be eaten as is too. 

Biryani - Sunder Uncle's Recipe

Sunder Uncle is - my sister from another mother - Hema's Dad. He was one of the sweetest people I knew, and he always treated me like one of his own. He was a total foodie, and an amazing cook. 

From as long as I've known Hema's family, I've celebrated Christmas with them, and Sunder Uncle would usually make the yummiest biryani among other yummy dishes. I'd eat several helpings, and it is to me both comfort food and celebration food all rolled into one. 

This is his recipe, or as close to it as we can remember... when I cooked it today for the first time on a video cook-along with my soul sisters (that includes Hema), it was a load of fun, and an ode to Sunder Uncle and his cooking legacy. I missed him, and also felt so close to him. 

Ingredients 

Oil 1/2 cup or Ghee 1/4 cup + Oil 1/4 cup 

Bay leaves - 3

Star anise - 2

Cinnamon bark - 4 inch sticks

Cloves - 4 

Garlic Ginger paste - 3 tablespoons 

Green chilies - 12 or as per taste 

Onions - 3 sliced 

Basmati / Jeera rice* - 1/2 kg 

Water or Chicken stock - 1 1/2 times volume of rice 

Salt - to taste 

Lime juice - 1/2 

Curds - 2 tablespoons 

Mint leaves - 1/4 cup 

Coriander leaves - 1/4 cup 

Tomatoes - 3 medium sliced 

Chicken/Mutton/Beef* - 1/2 kilo or Vegetables 

*Preparation

• Soak the rice in water for 30 minutes. Drain the rice. Heat some oil in a kadai and 'fry' the rice in the hot oil till there is no water left and the rice is evenly coated with oil.  
• Cook the meat with salt and water. The mutton or beef will need to be cooked in a pressure cooker for 5 whistles. 

Method 

Take a cooker and add oil (and ghee). After heating add cinnamon,cloves, and star anise. Then add the ginger garlic paste and green chilies, stir. Add the sliced onions and fry it until the onions are golden yellow in color. (For the vegetable biryani, add the vegetables at this point and cook till half done.) 

Add the rice, water, bay leaves, and salt to the cooker. Add the lime juice, curds, and coriander and mint leaves; add the tomato. Now add the pre-cooked meat, close the cooker and cook for 2 whistles. 

Kozhi Varutharachathu

Ingredients for the Masala Paste

 1 cup of grated coconut 

10 shallots 

7 garlic cloves

2 teaspoons of black pepper

2 teaspoons of coriander seeds

3 dried red chilies 

5 Kanthari Mulaku 

1 stick of cinnamon

1 star anise

 3 cardamon pods 

1/2 teaspoon of cumin

10 curry leaves

2 tablespoons of coconut oil 

 Dry roast all the ingredients for the masala paste, except for the oil, till it turns a golden colour. Then add the coconut oil and continue roasting for 5 minutes. Cool completely, then make a thick paste with it in a mixie. 

 Ingredients for the Chicken Curry 

 1/2 kilo chicken 

2 tablespoons of coconut oil 

3 chopped onions 

3 chopped tomatoes 

5 green chilies 

2 tablespoons of ginger / garlic paste 

1/2 teaspoon of turmeric powder 

1 teaspoon of chili powder 

Salt, to taste 

 Method 

 In a kadai pour the coconut oil and saute the onions. Add the ginger and garlic paste, and green chilies, saute for a minute, then add the chopped tomatoes.Saute till tomatoes start leaving the oil. Add the masala paste along with turmeric powder, chili powder, and salt. Add the chicken to this. Mix well, making sure that the chicken is coated well with all of the masala and spices. You may pour a cup of water, then cover the pan to cook the chicken. Once cooked you can alter the thickness of the gravy as needed. Serve garnished with a few curry leaves. 

This authentic recipe came from the kitchens of my soul sister Anupa, who is an expert in Kerala Cuisine.