Ari Unda/Rice Laddu(Kerala sweet)

Ari unda is my favourite snack item. My grandma used to prepare it in 'Ural', old type of mortar which was used to pound rice. Traditionally rice is pound with this equipment to make rice flour.  This equipment is very similar to mortar and pezzle but much bigger than mortar and pezzle. A person will stand and use the ulakai, the pezzle like equipment to pound the rice. Then the pound rice is placed in a sifter and sifted to get the flour.  When sifting the rice the particles which are collected in the sifter would be put into the “ural” again and pound to make the rice flour.  This equipment is now replaced with electric equipments. Ari unda made this way used to be so yummy. You can also try making this evening snack recipe at home and let your children enjoy the traditional sweet.
Ingredients
Kerala Matta Rice/Brown Rice - 2 1/2 cups
Jaggery - 2 cups, grated
Coconut - 1 cup
Cardamom powder - 1 teaspoon

Method

Wash and clean the rice well and remove stones if any. Heat a pan and roast the rice. Keep stirring until the rice pops up and crispy. Transfer the roasted rice to a bowl and let it cool. Take a wide bowl and mix grated coconut and jaggery with your hands. Now grind the roasted rice to powder (not too fine) in a blender. Add the rice powder to the coconut jaggery mixture and mix well using hands. Add cardamom powder and mix well again. Make small balls with the mixture and store in an air tight container.
Notes - You may add roasted peanuts or almonds also. The rice laddu will be harder only on the next day. You can consume up to 4 days.

Winter Melon Mango Curry

Ingredients
Toor Dal -1/2 cup
Winter Melon - 1 cup, diced
Mango - 1, peel skin and cut into long thin slices
Drumstick - 1
Turmeric powder - 1/2 teaspoon
Curry leaves -  a few
Coconut oil - 1 tablespoon
Salt - to taste
To Grind
Coconut - 1/2 cup
Green chillies - 2
Cumin seeds - 1/4 teaspoon
Water - 1/4 cup

Method
Pressure cook dal upto 3 whistles and open once it completely releases the pressure. Add winter melon, mango slices and drumstick to the same pressure cooker and cook upto 1 whistle. Meanwhile, grind the ingredients under 'To Grind' to coarse paste and add to the pressure cooker. Add turmeric powder and salt. Add more water if you do not want gravy to be thick. Mix well and let it boil for 2 minutes. Switch off the flame and add 1 tablespoon coconut oil and curry leaves. Serve with Kerala matta rice.

Pappaya Kheer (Pappaya Payasam)

Pappaya payasam is also almost similar to pumpkin payasam. But still I love pumpkin payasam more :) Please try both payasams at home and share your feedback.
Ingredients
Ripe Pappaya - 2 cups, cubed
Almonds-10nos
Sago (Tapioca pearls)-4 tablespoons
Jaggery-1 ½ cups, grated
Cardamom-5, crushed
Thin Coconut Milk-2 cups
Thick Coconut Milk-1 cup
Ghee-1 ½ tablespoons
Cashew nuts-a few
Raisins-a few

Method
Soak almonds in hot water for 20 minutes and remove the skin. Grind almonds to paste. Boil some water and add grated jaggery to it. Mix until jaggery is completely dissolved. Allow it to cool and then strain. Cook sago in boiling water for about 5-8 minutes and wash in cold water and keep aside.
Heat ghee in a pan and saute the pappaya until it's soft. Add almond paste and mix well. Now add jaggery syrup and mix well. Add crushed cardamom and cooked sago. Add thin coconut milk and let it boil for a few minutes. Add thick coconut milk and simmer the fire. Let it boil for 2 minutes and turn off the fire. Fry cashew nuts and raisins in ghee and garnish the payasam.

Gooseberry Pickle (Nellikka Achar)

If you are a pickle lover, I suggest you to definitely try this recipe at home. This is such an easy version of gooseberry pickle and tastes amazing. Please do try and post your feedback...😃
Ingredients

Gooseberries - 15 nos
Ginjelly Oil - 1/2 cup
Chilli powder - 3 tablespoons
Turmeric powder - 1/2 teaspoon
Mustard Seeds - 1/4 teaspoon
Roasted Fenugreek powder - 1/2 teaspoon
Asafoetida - 1/2 teaspoon
Salt - as required

Method

Wash the gooseberries well and wipe with a clean towel. Roast some fenugreek seeds and grind to powder. Heat a pan and fry gooseberries for 5-6 minutes without adding oil. By doing this, pickle tastes like sun-dried gooseberry pickle. Transfer this to a clean bowl. Heat gingelly oil in the same pan and add mustard seeds, let it splutter. Add gooseberries, turmeric powder and chilli powder and mix well. Add salt and mix well until the gooseberries are coated well in the mixture. Now add fenugreek powder and asafoetida. Mix again and switch off the flame. Once cool, store this in an airtight container at least for 20 days. You can start using the pickle after 20 days to get better taste.
Notes - You can use chilli powder according to your taste. You can also use Kashmiri chilli powder to get the colour. You can also remove gooseberry seeds before doing the pickle.