Onam yum trails

Pulissery/Pulisheri
Ingredients
Ripe plantain 1 big (chopped into bite sized pieces), turmeric 1/4 tsp, red chilly powder 1/2 tsp, sour curd/yogurt 2 cups, coconut 1 cup, green chillies 3, turmeric powder a pinch, cumin 1/4 tsp, oil 1 tbsp mustard 1/2 tsp, finely sliced shallots (Kunjulli) 5 or 6, dry red chillies 3 or 4, curry leaves a few, Fenugreek (uluva) powder or seeds 1/4 tsp, red chilly powder 1/4 tsp

Method
Grind coconut, green chillies, cumin and turmeric along with 1/2 cup water to form a fine paste and keep aside. Then, blend yogurt along with 1/2 cup water, and salt until smooth. Keep aside.
Cook plantain pieces in little water along with salt, turmeric powder and red chilly powder until soft. Add coconut paste to cooked plantain and mix gently. Allow it to cook for four to five minutes. Next, reduce flame to low and add beaten curd. Heat it for a few minutes, remove from stove top. Be careful not to boil the curry after adding curd.
Heat oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves for a few minutes. Add red chilly powder and fenugreek powder and saute for a minute.
Pour the seasoning over the curry and mix gently.

— Recipe courtesy Ambili Kurian

Naranga curry

Naranga curry
Ingredients
Vadakapulli naraga/lemon 5 gm
Green chilli 5 gm
Ginger 5 gm
Turmeric powder 2 gm
Hing 2 gm
Methi powder 10 gm
Salt 5 gm
Tamarind water 20 ml
Chilli powder 5 gm
Curry leaves 5 gm
Red chilli 5 gm
Mustard seeds 5 gm
Sesame oil 20 ml
Water 100 ml

Method
Heat oil in a pan, add finely chopped ginger and chopped green chillies.
Cut vadakapuli/lemon and add into dish.
Add turmeric, red chilli powder, tamarind and hing.
Remove from heat, and add fenugreek powder.
Splutter mustard seeds, dry red chilli, curry leaves in the curry and cook further with a closed lid.
Check for seasoning and serve the naranga curry hot with steamed rice.

— Recipe courtesy Chef Rayomund Pardiwalla, Executive Chef at Movenpick Hotel & Spa Bangalore

Aviyal

Aviyal
Ingredients
One potato, raw plantain (vazhakka), 1 yam (chenna), 2 carrots,  2 drum sticks, 6 beans, 1 ivy gourd, 2 raw mangoes, 2 brinjals, ash gourd, a bunch of runner beans, 1 tsp pumpkin, coconut oil to fry, 2 tsp curd, salt to taste, 3 garlic cloves, 2 finely diced shallots, one cup grated coconut, four green chillies,  1/4 tsp turmeric powder

Method
Chop all the veggies into slices as per your liking. Cook vegetables in a capacious round base kadai. Add about half a cup of water and keep the lid on. Monitor  every couple of minutes to avoid over cooking. Now take a saucepan, and throw in half a cup of ground coconut, two chillies and 1/4 tsp cumin seeds. Mix well, until a coarse paste is formed. Add paste to the pan containing vegetables. Saute gently. Now, add about two tsp curd to the curry. Finish off by adding one tsp coconut oil and curry leaves for garnishing.

Recipe courtesy: http://malayali.me/veg-recipes/aviyal