Kerala / Palakkad Recipes. · Naivedhyams/ Festival Offerings. · Poriyals / Kootu Varieties.

Thiruvadharai Upperi – Vegetables steamed and spiced with coconut chilli paste.

The complimenting Neivedhyam for Thiruvadharai Kali would be the Upperi or rather a version of select steamed vegetables, spiced generously with ground coconut and green chillies.  The Upperi as I remember is a combination of various tubers and roots that are combined and cooked to get the most delicious preparation. I remember as a child,… Continue reading Thiruvadharai Upperi – Vegetables steamed and spiced with coconut chilli paste.

Poriyals / Kootu Varieties.

Avaraikkai, Mochai and Koorkai Poriyal.(Broad Beans,Lilva and Chinese Potatoes Poriyal)

Koorkai is a favourite for me even when I was in Madras, as this was a pretty seasonal root, that you would get only during december/january. It is an important addition to the vegetables that we use in “Thiruvadharai Upperi”. My mum would soak it for some time and rub is against a rough surface… Continue reading Avaraikkai, Mochai and Koorkai Poriyal.(Broad Beans,Lilva and Chinese Potatoes Poriyal)