Sadya recipes


Posted on Updated on


An Onam Sadya is unimaginable without Parippu curry.Choru,parippu curry ,Pappadam and Neyu(Melted Ghee)..Have you tried that combination?Its awesome!If you haven’t..You seriously must!The recipe is actually too simple..You might think then why I am sharing this recipe..! Well there might be a lot of beginners out there like how how I was a few years back…God..cant imagine those times when I didn’t even know the basics of cooking..!All I knew was how to make a tea and an omelette..I got more involved into cooking after I became a mother to a toddler..Funny isn’t it…Thats how life is.

Lets come to the recipe..This parippu curry is usually prepared at my home using Tur dal..but my Mom in law prepares it with green gram dal(Moong dal)..I find that more tasty and authentic ..Ofcourse recipes differ with different regions..For example take the example of the simple Fish curry..At my home its prepared as the typical Kottayam style fiery Kudampuli ittu vecha Red Fish curry…Oh I love that soo much..Amma even prepares makes Fish pappas,where Fish is marinated and fried and then cooked in a coconut milk gravy..So mouthwatering !Back in my husbands home,its the Tenga aracha nadan Fish curry,Trivandrum style..My mom in law even prepares it in the form of Varutharacha Fish curry,my hubby’s very favourite.Now if you travel further to Trissur ,I heard from one of my friends from Trissur that fish is cooked in coconut milk with Kudampuli…the typical Trissur style Fish curry..I have tried that too..You will find the recipe soon in my Blog.

Oh God…I always have tendency to stray away from the subject..I start with something and end up with something totally different..Okay…not any more.Lets come to the recipe of the authentic Kerala Sadya parippu curry.


  • Moong Dal – 1 cup
  • Turmeric powder – 2 pinches
  • Salt to taste.
  • Water- to cook the Dal
  • Grated coconut – ½ cup.
  • Cumin – ½ tsp.
  • Garlic clove – 1 or 2(Depending on the size)
  • Oil – 2 tbsp
  • Mustard seeds – 2 tsps
  • Dried Red chillies – 3
  • Curry leaves – 2 sprigs
  • Shallots – 4(sliced thinly)


  1. Cook moong dal along with turmeric powder, salt and water until soft and mushy and keep aside.
  2. Grind grated coconut along with cumin seeds and garlic and a little water to a smooth paste.
  3. Add this mixture to the mashed dal and mix well.Heat this on a low flame.
  4. In another pan simultaneously heat oil, add mustard. When it crackles, add Red chillies, Curry leaves and the shallots and sauté till shallots are light brown and golden. Turn off the flame and add this to the Dal and mix.
  5. Add a little water if too thick. Add salt if needed. Turn off the flame and Serve hot with Rice, Pappadam and Ghee and Enjoy!!

Pineapple Pulissery/Pineapple in Yoghurt Gravy

Posted on



Pineapple Pulissery is a very specila dish of Kerala,a small but beautiful state in the southern most part of India..Its the land of the beautiful and serene Backwaters with its very tall coconut trees,swaying gently in the wind.Its also the land of so many people,people of different religions,cultures and back grounds living in peaceful harmony with each other.One example of this harmony is the celebration of the festival called “Onam” in Kerala..It comes around the month of August to September.It is a harvest festival in which the Keralalites or Malayalees as they are lovingly called,celebrate hand in hand with one mind irresctive of their differences.

There are many dishes which are specially prepared on this occasion..One thing I must mention is that during this day,the lunch or the Sadya as it is named are eaten on a banana leaf.



As you can see above,the number of dishes prepared for onam is endless..and the dishes vary from place to place!!One among those many dishes is Pulissery.Pulissery is usually a combo of sweetness with a small tinge of saltiness.It  usually prepared with fruits like Mango,Pinapple etc.Mangp pulissery or Mambazha Pulissery uses whole skinned mangoes.On the other hand Pineapple pulissery uses tiny pieces of Pineapple.

Here in Brunei,now,being the season of pineapples,I bought a fresh Pineapple from the Market.Immediately the delicious Pineapple Pulissery came into my mind.So I thought why wait for onam to prepare this Pulissery?So I prepared it for lunch today 🙂 Soo yummy with hot and steamed rice.My family just loved it specially my hubby who just loves all Sadya dishes 🙂 ..So here I am sharing this recipe with you.



  • Pineapple(Semi ripe) – 1/2 of one medium(Cut off the skin and cut into small pieces).
  • Red chilli powder – 1/8tsp.
  • Turmeric powder – 1/4 tsp.
  • Sugar – 3 tsp.
  • Yoghurt – 1 cup
  • Salt – a little.
  • Curry leaves – a few

For Grinding:

  • Grated coconut – 1 cup.
  • Garlic -2 pearls.
  • Cumin seeds – a generous pinch
  • Green chilli – 1
  • Curry leaves- a few
  • Yoghurt – 3/4 cup

For Tempering:

  • Coconut oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – a sprig
  • Fenugreek powder – 1 generous pinch.
  • Dry Red chillies – 3 -4(split into two)


  1. Cook the pineapple pices with a little water,Chillipowder,Turmeric powder,sugar,salt and curry leaves, till it turns soft/tender.
  2. Grind the ingredients under “For grinding ” and add to this cooked,tender pineapple and boil this on a very low flame.
  3. Now to this add the remaining 1 cup of Beaten/whipped Yoghurt.Bring to boil on low flame for a minute(Keep stirring,not allowing the yoghurt mixture to curdle).Turn off the flame and keep aside.
  4. Now in another pan,heat oil,add the mustard seeds and wait till they splutter,then add fenugreek powder(on a low flame now),then Dry red chillies and curry leaves.Pour this over on the Pineapple-Youghurt mixture and mix well.
  5. Yummy Pineapple Pulissery is ready.Serve with hot,steamed Rice and Enjoy!