List of Vegetarian Recipes for Malayalees in Kerala

The main kerala vegetarian recipes for pullisery, sambar, avial, cheera thoran, cherupayar thoran, cabage thoran, tomatto curry and vegetable cutlet. Variety is the spice of life and our collection of vegetarian recipes.

RECIPES OF PULLISERY

1. Curd 500 ml
2. Grated coconut 2 cup
3. Green chilly 3
4. Turmeric powder ½ teaspoon
5. Ginger Small piece
6. Cumin powder ¼ teaspoon
7. Salt As required
8. Fenugreek powder ¼ teaspoon
9. Coconut oil 1 tablespoon
10. Mustard seed 1 teaspoon
11. Curry leaves 1 stem
12. Shallot 2

We can start your favourite Vegeterian curry. Grind Ingredients 2 to a fine paste. Splutter mustard seeds in oil. Add shallot, cut in round and sauté until it turns brown. Add fenugreek powder and curry leaves and sauté for 2-3 seconds. Add the coconut paste to this.When it starts boiling, add curd and salt as required and stir.

RECIPES OF SAMBAR

1. Cucumber 50 gm
2. Drumstick 2
3. Brinjal 2
4. Ladies finger 6
5. Tomato 2
6. Colocesia (chembu) 5
7. Snake gourd 50 gm
8. Shallot 50 gm
9. Green Chilly 5
10. Pigeon Pea (thuvaraparippu)50 gm
11. Chilly powder 2 teaspoon
12. Asafoetida 1 teaspoon
13. Coriander powder 1 teaspoon
14. Tamarind pulp
15. Turmeric powder ¼ teaspoon
16. Salt As required
17. Coconut oil 2 tablespoon
18. Curry leaves 2 stem
19. Mustard seeds ¼ teaspoon

Cut all the vegetables from 1-8. Make a loose paste of coriander powder, chilly powder and turmeric powder.Cook the Pigeon pea in a pressure cooker along with slit green chilly.When cooked add the vegetables except lady’s finger and tomato and cook.When half done, add the lady’s finger and tomato and cook. Add the tamarind pulp and salt and mix well. Now add the loose paste and asafoetidaAllow this to boil nicely. Splutter mustard seeds in coconut oil, add curry leaves and dry red chilly. our this to the boiling sambar.

RECIPES OF AVIAL

1. Elephant yam (Chena) 500 gm
2. Cucumber (Vellarika) 500 gm
3. Carrot 100 gm
4. Raw banana 1
5. Drumstick 2
6. Snake gourd (Padavalanga) 50 gm
7. Salt As required
8. Coconut ½ cup
9. Shallot 4
10. Green chilly 2
11. Chilly powder 1 teaspoon
12. Turmeric powder ½ teaspoon
13. Cumin powder ¼ teaspoon
14. Curd 2 tablespoon
15. Curry leaves 2 stem
16. Coconut oil 1 tablespoon

Wash all the vegetables and cut into 2 inch long pieces. Add required water and salt and cook.Grind ingredients 3 coarsely. Add this to the cooked vegetables When cooked properly add curd and curry leaves and mix well. Add coconut oil and remove from fire.Ready your favourite vegetarian recipe.

RECIPES OF CHEERA TORAN

1. 1 cup chopped spinach
2. 2 Tbsp oil
3. 1/2 Tbsp mustard seeds
4. 2 Tbsp chopped red chillies
5. 7 to 8 curry leaves
6. 2 Tbsp chopped green chillies
7. 1/2 Tbsp turmeric powder
8. 1 Tbsp chopped garlic
9. 2 Tbsp grated coconut
10. Salt to taste

Heat oil in a pan.Add mustard, red chillies and curry leaves. Now add green chillies, turmeric powder, chopped garlic and spinach. Let the spinach steam, then add grated coconut. Season and cook for a few minutes. Serve garnished with grated coconut

RECIPES OF CHERUPAYAR THORAN

1. Cherupayar (whole moong beans/green gram) – ¾ cup
2. Water – 2.5 cups
3. Coconut – ½ cup
4. Small onion/shallots – 3,sliced
5. Chopped garlic – ½ tsp
6. Green chilli – 3, chopped
7. Pepper powder – ¼ tsp
8. Cumin (jeera) – a pinch (optional)
9. Turmeric powder – ½ tsp
10. Mustard seeds – ¼ tsp
11. Curry leaves
12. Salt
13. Oil – I used coconut oilv

Dry roast the cherupayar for 2 mins in a pressure cooker. Add 2.5 cups water to the roasted cherupayar and pressure cook. I cooked it for 6 whistles on high flame . Switch off the flame and keep it closed till the pressure drops, 10-15 mins. Open the cooker and drain the excess water.Combine coconut, sliced small onion, chopped garlic and green chilli, pepper powder, cumin (if using), turmeric powder, curry leaves and salt in a bowl. Mix it well using your finger tips (njeraduka).Heat oil in a wide pan and crackle the mustard seeds. Add the coconut mixture and cook for 2-3 mins. Add cooked cherupayar and mix well. You can add 2 tbsp hot water, just to make sure the payar and coconut mixture is well combined. Cover and cook for 2-3 mins on low flame. Switch off the gas and serve hot with Rice or Kanji.

RECIPES OF CABBAGE THORAN

1. Cabbage (finely chopped) 2 cup
2. Salt As required
3. Grated coconut ¼ cup
4. Green chilly 3
5. Garlic 4
6. Shallot 3
7. Cumin powder ¼
8. Turmeric powder ¼ teaspoon
9. Curry leaves 1 stem
10. Oil 2 tablespoon
11. Mustard seed ½ teaspoon

Grind ingredients 3-8 and keep aside.In a pan, pour oil and splutter mustard seeds.Add chopped cabbage and salt as required and allow it to cook.When half done, add the grinded mixture and cook on low flame.Garnish with curry leaves.

RECIPES OF TOMATO CURRY

1. Red tomatoes - 3
2. Green Chilly - 2
3. Salt - rqd
4. Coconut - 1 cup
5. Cumin seeds - 1 tsp
6. Shallot - 3
7. Turmeric Powder - a pinch
8. Chilly Powder - ½ tsp
9. Coconut oil - 2 tb sp
10. Mustard - 1 tsp
11. curry Leaves - 1 stem
12. Shallot - 1 tsp

Cut the tomatoes into small pieces. Boil the Green Chilly (chopped in two pieces) tomatoes and salt with water. Grind coconut, cumin seeds, chilly powder, turmeric powder, shallots.Add the mixture to the smashed Tomatoes, let it boil and remove from fire.Heat oil in a pan, splutter mustard seeds, add chopped shallots and curry leaves and sauté well. Pour this to the tomato curry.

RECIPES OF VEGETABLE CUTLET

1. Green Chillies(chopped) - 1 Tablespoon
2. Ginger(chopped) - 1 Large Piece
3. Onion(chopped) - 2 Piece
4. Curry Leaves(chopped) - 2 Strip
5. Coriander Leaves(chopped) - 4 Strip
6. Beetroot(grated) - 1/2 Cup
7. Carrot(grated) - 1/2 Cup
8. Potato(mashed) - 2 Cup
9. Bread Crumbs - 2 Cup(enough to coat the Cutlets)
10. Oil - 3 Cup (or more for seasoning and frying Cutlets )
11. Salt - to taste
12. Crushed Aniseed (perumjeerakam) - 1 1/2 Tablespoon
13. Chilly Powder - 1 Teaspoon
14. Cinnamon powder - 1/2 Teaspoon
15. Cloves powder - 1/2 Teaspoon
16. Turmeric Powder - 1 Teaspoon
17. Egg - 3 Piece(beat the eggs)

Heat a small amount of oil in a pan and saute curry leaves, green chillies, ginger, and onion. When they turn golden brown add crushed aniseed, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes. Then add beetroot, carrot and salt and cook for 5 minutes and finally add potatoes and coriander leaves and mix well.When the mixture is cool make an oval or round shape and keep it aside. Heat enough oil for cutlets to simmer and dip each cutlet in the egg and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.Now ready your vegetarian cutlet.