Sambarcheera (spinach)thoran

Sambar cheera a bunch,onion 1,garlic cloves 2,all three finely chopped,
cooking oil 2tspn,mustard and cumin seeds a pinch each,grated coconut 1/2 cup,
turmeric powder 1/4tspn,chilly powder 1/3tspn,salt to taste,dried chilly 1.
Heat oil in a pan,drop in dried chilly followed by mustard and cumin seeds,allow
seeds to splatter,Add onion and garlic,saute till light brown,add sambar cheera,mix well,
add turmeric and chilly powder,mix till cooked.Reduce flame add salt to taste,mix till it is dry and

transfer in a serving bowl.
Since this cheera(spinach) is grown in homesteads it is free of pesticde and organic.
Once grown,it will continue its life cycle naturally.

kakkayirachi ularthiyathu(backwater shell meat)

Kakkayirachi (backwater shell meat )250gm,clean,wash and cook adding 1/4tspn turmeric powder
and salt to taste,keep it aside,
onion 1,garlic cloves 3,ginger 1inch pc,all three finely chopped,green chilly 2,slited,curry leaf 1 sprig,
coconut oil 1tblspn,chilly power 1tspn,pepper powder 1/2tspn,coriander powder 1/2tspn
Heat oil in a pan,drop  in half curry leaf,allow to splatter,drop in onion,saute till translucent,
add ginger,garlic and green chilly,saute till the mix turn light brown ,add chilly,coriander and pepper
powders,reduce flame,mix for a min,add cooked shell meat,mix well,adjust salt,add balance curry leaf,
allow to remain on low flame till the mix becomes dry.Transfer to a serving bowl.

Ayila(mackeral) curry

Godambada (Wheat ada)

Wheat flour 2cups,roasted cumin seeds 1/2tspn,salt to taste,ghee 1tspn
Mix the ingredients in a bowl,add warm water and prepare a soft dough.

Cut banana leaf to convenient pcs to spread dough balls.
Prepare a sweet mix with 2 cups coconut and 1 cup powdered jaggery.
Spread dough balls thinly with fingers on banana leaf piece and fill with

enough sweet mix.Fold the adas,place it in a steamer and steam cook.

Wheat Ottada

Wheat flour 2cups,salt to taste,hot water enough to prepare dough

Put flour and salt in a bowl,add water ,mix and prepare soft dough.
Take a banana leaf,cut into small pcs,wash and dry them.Divide the dough

to tennis ball size and spread each ball in a leaf piece.
Preparation of filling
Coconut grated 2 cups,jaggery powdered 1 cup,cardamom powder 1/2tspn,

ghee 1tspn,mix the ingredients together.Scoop enough sweet mix and spread over dough

sheet,fold it.Place a pan over flame,put the folded ada,dry fry both sides,remove
banana leaf and serve.
This dish is high in fibre and complete in nutrients.Children will love this ethnic semihard ada.

Bilimbi theeyal

Bilimbi 300gm,wash and cut into slender pcs,onion 1,cut into thin slender pcs,
green chilly 5,slited,salt to taste,theeyal mix 3tblspn,coconut oil 1tblspn,mustard seeds

a pinch,dried red chilly 1,curry leaf 1 sprig
Heat oil in a pan,drop in dried chilly,mustard seeds,allow seeds to splatter,add half curry leaf
followed by shallots,saute till shallots are translucent,add bilimbi and green chilly,saute till

colour of bilimbi change to yellow,add theeyal mix diluted in 11/2cups of water and salt.Allow to

boil,reduce flame,allow to get the gravy thicken,add curry leaves and ready to serve.

Pappaya erissery

Pappaya 1,peel,wash and grate,keep it aside,green chilly 4,slited

Coconut grated 11/2cups,shallots 2,cumin seed 1/3tspn,chilly powder 1/4tspn,turmeric powder 1/4 tspn,
Grind the ingredients to a coarse texture,keep it aside.
Add half cup water to the pappaya,add green chilly and salt,cook in medium flame,mash it,
add coconut mix and curry leaves,allow to bubble and remove from flame.
For seasoning
Coconut finely grated 1tblspn,red chilly 1,broken to 2-3pcs,mustard seeds 1/4tspn,curry leaf little,
coconut oil 1tblspn.Heat oil in a pan,drop in red chilly,mustard seeds,allow to splatter,add coconut

saute till golden brown,add curry leaves,pour the mix to pappaya mix,erissery is ready.