Kerala Thali | Kerala Aharam

• Soak urad dal for 3-4 hours and drain the water.
• In a blender grind urad dal to form a smooth paste.
• Then add rice flour to the urad dal and grind it again to form a batter.
• Add water if required.
• Grind coconut, garlic, cumin seeds, small onions to a smooth paste separately.
• Add the ground coconut mixture to the batter and mix them well.
• The consistency should be slightly less thicker than idli batter.
• Keep the batter cover of 30 mins. 
• Now heat water in a idli cooker you can either grease a cake tin and make the appam in them or you can do as I did on the idli plates.
• Spoon the batter in the idli plate and steam them for 15 – 20 minutes.
• Mean while make the paal. For paal melt the jaggery with 1/2 cup water.
• Now heat coconut milk in a vessel and transfer the jaggery syrup to the coconut milk.
• In a bowl take rice flour and mix them with little water to form a smooth paste.
• Add the rice flour paste to the coconut milk and mix them well.
• Boil them till they thicken a little, add cardamom pd and mix them well.
• Enjoy Indari appam with pesaha paal.

• Soak black channa in water over night and drain them the next day.
• Pressure cook the channa with salt for 2-3 whistles.
• In a pan heat 1 tsp oil and roasted coriander seeds, red chillies and coconut till light brown
• The cool and grain the roasted ingredients to a smooth paste with some water.
• In a pan heat oil add mustard seeds , cumin seeds and let them splutter.
• Add onion and saute them till they turn translucent.
• Then add tomatoes and saute them till they are mushy .
• Now add red chilli pd , coriander pd, turmeric pd and saute them.
• Add water and mix them well after they boil add the pressure cooked channa and mix them well.
• Now add the ground paste and boil them well till the raw smell goes off and the gravy thicken a bit.
• Serve them hot with kerala puttu or appams .

Aripathri is a popular dish made at muslim home in kerala for ramadan fasting .This similar to the rice flour roti I made for my other thalis if you have noticed.This is also made with corn flour in Arepas and they stuff them these like a sandwich and enjoy.This recipe was suggested by Lakshmi vimala of Cooking club this month for SNC challenge I included them with this platter.She challenge a combo platter of Aripathri  with  kerela  pattani  koottu  and  choppu  chammandhi . Koot and chammandhi where excellent combo for Aripathri and we enjoyed them a lot.

Recipe Source : Cooking Club

Ingredients 

Rice flour – 1 cup + For dusting while rolling
Water – 1 1/2 cups
Salt to taste
Oil (optional) – To apply on aripathi while cooking

Method 

• In a sauce pan heat water with salt  and let them boil.
• Add rice flour to the boiling water and cook them for 2 mins.
• Stir them constantly using the end of a ladle or a rolling pin tip.
• When the mixture rolls out while you stir and hard to stir then turn off the flame.
• Cool the mixture for some time and Divide the dough into equal parts.
• Roll the divided balls like a chappathi .
• Heat a tawa in medium flame and place the rolled Atipathrion it.
• Cook them in oneside and the flip and cook them.
• Aripathri puffs up while cooking don’t brown them they will turn crispy it need to remain white and should be soft.
• Wipe the tawa each time after taking the cooked aripathri.
• Serve the immediatley Hot or heat them and then serve them.

Ingredients 

Dry green peas/ White peas – 1 cup 
Onion – 1 No
Tomato – 1 No
Ginger garlic paste- 1 tsp
Red chilli pd – 1 tsp
Garam masala – 1/4 tsp
Thick coconut Milk- 1/2 cup
Mustard seeds – 1/2 tsp
Urad dal – 1/4 tsp
Oil -1 tbsp
Salt to taste 
Coriander leaves for garnish

Method

• Soak dry pea over nite and the next day pressure cook them for 3 whistles with red chilli pd, garam masala, salt. 
• Heat Oil in a pan , add mustard seeds and let them splutter then add urad dal and saute them light brown.
• Add chopped onion and ginger garlic paste saute them for a while till the onion turns translucent.
• The add tomatoes and cook them till mushy.
• Now add the pressure cooked peas and mash them well.
• When the gravy comes together add the thick coconut milk and cook them for few more minutes.
• Turn of the flame and garnish them with coriander leaves and serve then Hot with aripathri

Ingredients 

Grated Coconut – 1/2 cup
Dry red chillies – 3 No
Garlic – 2 clove
Tamarind – A small marble size
Salt to taste
Mustard seeds – 1/2 tsp 
Urad dal -1/2 tsp
Oil – 1 tsp
Curry leaves – 1 sprig

Method 

• Grind all the ingredients in a blender with water  till they are smooth.
• In a pan heat oil add mustard seeds,curry leaves , urad dal.
• After the mustard seeds splutter and urad dal turns light brown transfer this tempering to the chutney and serve.

Linking to SNC challenge whose brain child is Divya Pramil   of You Too Can Cook