“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Mathanga pulissery in nadan style
Published On: 18 May 2014
Remove the seeds and skin from the pumpkin as shown in the picture.
Grind the coconut, cumin seeds and pepper together.
Wash the pumpkin pieces in normal water.
Put the pumpkin pieces in a pot and add required water.
Add salt, red chilli powder and turmeric powder and cook it well.
When the pumpkin is cooked well, add the grinded coconut, cumin seeds and pepper mix into it and stir well.
After 2 - 3 minutes add the curd (if necessary, add some water in the curd and dilute it well or it can be used as it is) also and allow to heat for about 2 minutes.
Heat the oil in a kadai and then put the mustard seeds in it and then add red chilli & uluva.
Also add the curry leaves and stir it well and after 2 minutes, put off the stove.
Add the fried mustard seeds, red chilli and curry leaves into the pulissery and serve it with rice, kanji etc.
Kidney beans are soaked over night, then cooked in a coconut gravy
Tasty traditional dish in kerala cuisine using rice flour
Cherupayar Kappa Puzhukk is an authentic kerala dish that we...
Karkadakam is the time when the monsoon reach its peak. Kark...
Paneer Red Gravy is a delicious North Indian curry made with...
Drumstick Leaves Stir Fry/Muringayila Thoran - Muringayila T...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements