Arasanikkai kootu (Sweet pumpkin gravy)

Arasanikkai kootu is a dish made with sweet pumpkin, coconut and green chillies. It is less aqueous than sambar but more so dry than curry. The sweetness of the pumpkin and the hotness of the green chilli gives an unique flavour.


Sweet pumpkin – 1/4

Coconut – 1/2

Green chillies – 2

Turmric powder – A pinch

Jaggery – A small piece

Salt – As required

For Seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Curry leaves – few


  • Remove the skin and chop the pumpkin into cubes.
  • Grate the coconut.
  • Pressure cook the pumpkin with salt, jaggery and turmeric powder.
  • Then mash the pumpkin here and there, leaving some pieces whole.
  • Now grind the coconut and green chillies with little water.
  • Mix his with the pumpkin.
  • In a kadai, add oil and splutter mustard seeds. once they crack, add urad dhan and saute until they turn brown.
  • Add the pumpkin coconut mixture into kadai and bring it to boil.
  • Serve it with hot rice or as an accompaniment for Sambar sadam or rasam sadham.
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Erissery is a special dish prepared in Kerala for Sadhi. My paati prepare this dish at home. It can be prepared using yam, plantain, pumpkin, raw jackfruit or the combination of two vegetables. It is served with rice, pickle or pachadi. I have used plantain. Instead of that we can use any other mentioned vegetable.


Plantain – 1 Cut into cubes

Turmeric Powder – ¼ tsp

Salt to taste

To Grind

Scraped Coconut – ¾ cup

Cumin Seeds – ½ tsp

Dried Red Chilly – 1

To Roast

Scraped Coconut – ¼ cup

To Temper

Mustard Seeds – ½ tsp

Urad Dal – ½ tsp

Dried Red Chilly – 1 (optional)

Curry Leaves – few

  • Pressure cook the plantain cubes  with salt and turmeric powder.
  • Grind coconut, cumin seeds and red chilly to a smooth paste using little water.
  • Once the plantain is cooked, add the ground paste to the cooked plantain, mix well and simmer for 3 to 4 minutes or until it starts boiling.
  • Remove from heat.
  • Now heat a small frying pan, add a tsp of oil and roast the coconut  until dark brown.
  • Add this browned coconut to the plantain coconut mixture and mix.
  • Finally temper with mustard seeds, urad dal, red chilly and curry leaves.
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Idichakka thoran/ Raw Jackfruit curry

Idichakka thoran is one of the famous dish in Kerala cuisine. Jackfruit is a seasonal fruit from March to may. Initially it will be very small and when it ripens it will become large in size. You can make a lot of recipes with jackfruit like iddichakka thoran, Chakka Chips, Elai adai ,Chakka Pradaman, Jackfruit jam or Chakka varatti. Idichakka Thoran is made out of fresh tender jackfruits, mildly spiced and flavored with fresh coconut. Thoran refers to any kind of dry curry. Though I’ve seen many of my Malayalee friends would add some onions and garlic too but we at home make it this way sans onions and garlic.



Raw Jackfruit/ Idichakka – 1

Freshly Grated Coconut – 1/2

Green chilli – 2

Turmeric Powder – A pinch

Salt – To taste

For Seasoning

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Red chillies – 2

Curry leaves –  Few

  • Spread a newspaper and place the raw jackfruit on it. Apply coconut oil on your palms and the knife. Else the sticky gum that oozes out of the jackfruit will get stick on your hands.
  • Cut the jackfruit into half and then into big cubes with the skin.
  • Cook these pieces with turmeric powder and little water for about 2 whistles in a pressure cooker.
  • Once cool, remove and pound the pieces with a pestle or use the back of a wooden spoon or a masher to get some shredded jackfruit. You can also use the mixer but make sure it doesn’t become smooth paste.
  • Grind the grated coconut and green chillies and keep aside.Heat a Kadai with coconut oil, add the mustard seeds. Once they splutter, add the urad dal, red chillies and curry leaves.
  • Add the shredded jackfruit pieces and sauté. Add salt to taste and fry for few minutes in medium flame. Then add the ground coconut and green chillies. Mix well.
  • Finally drizzle about 2 tsps of coconut oil over the thoran.The thoran goes well with sambar and Mor kootan.
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Murungai keerai molagootal

Molagootal is a distinctive Palakkad Iyers’ recipe. It is a combination of vegetables and lentils with coconut. In tamilnadu they make a slightly modified version and call it as a Porichakootu(Which I have not tasted so for).  Molagootal can be prepared with any vegetables and Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai, palak keerai or murunga keerai. Basically I hate eating molagootal. Whenever molagootal is made at home by Amma, I will escape to my aunt or uncle’s house. But this is the only molagootal which I like a lotttt…..It can be served with side dish like Thuvayal,  Pachadi, Pickle or gothsu.



Murungai keerai(Drumstick leaves) – A bunch

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Red chilli – 2

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp


  • Clean the drumstick leaves by removing it from the stem and washing it couple of times in the water. Allow it to dry.
  • Pressure cook the dhal and keep aside.
  • Grind the coconut with red chilli and cumin seeds into a fine paste.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and sauté until they turn golden brown.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Add salt and turmeric powder.
  • Once they start to boil, add the drumstick leaves and cook for five minutes.
  • Donot cook for more time. Else the gravy will taste bitter.
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Puli inji

        Puliinji or Injipuli is a dark brown Keralite curry made of ginger, green chillies and jaggery. It is also a part of tamilnadu cuisine. It is also known as Puli inji in some parts of Kerala, South India. It is served as part of the sadhya.



Ginger -1/4 cup heaped (finely chopped)

Green chilli – 4-5 finely chopped

Turmeric powder -a pinch

Tamarind – gooseberry sized ball

Jaggery -1tsp

Fenugreek powder – A pinch

Urad dhal powder – 1 tsp

For  seasoning

Oil – 2  tbsp

Mustard seeds – 1 tsp

Hing – a pinch

Curry leaves – few


  • Pressure cook the tamarind and extract juice from it and keep aside.
  • Slightly roast the fenugreek and urad dhal and grind them separately.
  • Heat oil, add mustard seeds,when it splutters,  hing, curry leaves,chopped ginger and green chillies.
  • Fry ginger and chilli well until ginger changes to brown color.
  • Add turmeric powder,  thick tamarind extract, jaggery and salt needed.Allow it to boil.
  • After it starts boiling, simmer until the gravy becomes thick and oil separates.
  • Add fenugreek powder, and urad dhal powder,mix well and remove from flame.
  • After it cools, store it in a dry bottle and refrigerate.
  • It is used mainly as a side dish for mulagootal.

Note: Puli inji thickens as it cools and can be stored for a day or two.

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