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Chakka Varatti Recipe | Jackfruit Halwa | Jackfruit Preserve | Chakka Varattiyathu

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Chakka Varatti Recipe | Jackfruit Halwa | Jackfruit Preserve | Chakka Varattiyathu
Chakka Varatti Recipe | Jackfruit Halwa | Jackfruit Preserve | Chakka Varattiyathu with Step by step photos. I have to admit my family’s love for jackfruit. Every time we have the fruit in home before I get to make some recipes the fruit disappears. Believe it or not this is the fruit recipe I am posting with jackfruit.

So this time when mom came home she took a big fat jackfruit. And I reserved a big portion for me to try out some recipes. So will be posting a few recipes this time before the season gets over. So the first one is the traditional chakka varatti.

 
Chakka Varatti Recipe | Jackfruit Halwa | Jackfruit Preserve | Chakka Varattiyathu

As Jackfruit is a seasonal fruit chakka Varati is prepared in bulk and stored to use off season. It can be used as a spread for bread, Rolls and chapatti .Also kheer can also be prepared using Chakka Varatti. Sad part is my Chakka Varatti is done before I could prepare kheer.Ok but anyhow I am happy my family loved this and now let’s see how to prepare jackfruit preserve.

Chakka Varatti Recipe | Jackfruit Halwa | Jackfruit Preserve | Chakka Varattiyathu
 
 
Similar Halwa Recipes

Chakka Varatti Recipe

    Step by step Method with pictures: 
      1.    Deseed the Jackfruit and chop them into small pieces, Make them a fine puree using a blender.

    2.    In a pan add in the jagerry and then add water till the immersing level of jaggery. Stir till the jagerry is completely dissolved in the water.

 3.    Once it becomes slightly thick remove from the flame and strain to remove the impurities and pour the jagerry syrup back to the pan and continue to cook. Next add in the jackfruit puree.

  4.    Mix well with a whisk so that it blends evenly with the jagerry syrup. Keep stirring and cook in a medium flame, the moisture content slowly evaporates and the halwa gets thick.

  5.    At this stage add in the ghee little by little and keep mixing evenly. Once the ghee is done the halwa will look glossy and leaves to the edges of the pan switch off at this stage. Let it cool completely and then store.

 
Store in a sterilized jar and handle with a clean spoon for a longer shelf life. I have prepared in a very small quantity. But traditionally it is prepared in bulk and a high labour and effort is put in preparing this recipe but the end result is totally worth it. 
Chakka Varatti Recipe | Jackfruit Halwa | Jackfruit Preserve | Chakka Varattiyathu

 Enjoy with your family this yummy chakka varatti.

 
Chakka Varatti Recipe | Jackfruit Halwa | Jackfruit Preserve | Chakka Varattiyathu

Few Other Jackfruit Recipes:

 Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? 

You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Chakka Varatti
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5 from 1 vote

Chakka Varatti | Jackfruit Halwa

As Jackfruit is a seasonal fruit chakka Varati is prepared in bulk and stored to use off season . It is prepared with Jackfrut and Jaggery
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Kerala
Servings: 5
Calories: 122kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 cups Jackfruit Puree
  • 2 cups Jagerry
  • 2 tbsp Ghee

Instructions 

  • Deseed the Jackfruit and chop them into small pieces, Make them a fine puree using a blender.
  • In a pan add in the jagerry and then add water till the immersing level of jaggery. Stir till the jagerry is completely dissolved in the water.
  • Once it becomes slightly thick remove from the flame and strain to remove the impurities and pour the jagerry syrup back to the pan and continue to cook. Next add in the jackfruit puree.
  • Mix well with a whisk so that it blends evenly with the jagerry syrup. Keep stirring and cook in a medium flame, the moisture content slowly evaporates and the halwa gets thick.
  • At this stage add in the ghee little by little and keep mixing evenly. Once the ghee is done the halwa will look glossy and leaves to the edges of the pan switch off at this stage. Let it cool completely and then store.

Video

Notes

  •  The colour of the halwa depends of the type of jagerry used. I used naatu sarkari (Desi jaggery) it has a dark brown colour and hence the halwa.
  •  Jackfruit preserve can be used to make kheer also.
  •  Stays good for upto a month when handled clean.
  •  The halwa tends to get thick once it cools down
  •  I used about 18 Jackfruit arils , you can adjust the nos as per the size of your fruit to yield 2 cups of jackfruit puree.

Nutrition

Calories: 122kcal | Carbohydrates: 27.7g | Protein: 0.2g | Fat: 1.3g | Saturated Fat: 0.8g | Cholesterol: 3mg | Sodium: 7mg | Potassium: 163mg | Fiber: 0.3g | Sugar: 11.5g | Calcium: 206mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Avakaya Pickle

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Avakaya Pickle | Andhra Raw Mango Pickle | Avakai Orugai | How to make Avakaya Pickle

Avakaya Pickle | Andhra Raw Mango Pickle | Avakai Orugai | How to make Avakaya Pickle with Step by step photos. Avakaya Pickle needs no introduction. It is a mother of all the pickles from Andhra. Andhra is known for its variety of pickles and pachadi and many more. Till I stumbled upon Avakaya pickle from Ramya’s blog I was under the impression it is so hard to prepare and we need some special skills in hitting the pickle the right way.

But the recipe is so simple and anyone can prepare the best avakaya pickle in home. You just need a handful of ingredients for making this best mango pickle. Always use sour mangoes for getting the best tasting avakaya pickle. I used our home-grown mangoes for pickling. This pickle stays good for up to a year .Store them in big pickle jars for best results.
Avakaya Pickle | Andhra Raw Mango Pickle | Avakai Orugai | How to make Avakaya Pickle

 I always love mango pickle and every summer I decide upon to try some pickle in home, however somehow I get lazy and end up buying a bottle of pickle from store .But this year I was strong in my decision and tried this best Avayai Pickle in home and was super satisfied with the results. Now that I always include pickle in my daily food and I’m happy that it is homemade and I need worry about buying a pickle for one full year. Now let’s see how to prepare Avakaya Pickle

Similar Pickle Recipes:

Instant Mango pickle

 
Avakaya Pickle | Andhra Raw Mango Pickle | Avakai Orugai | How to make Avakaya Pickle

Avakaya Pickle Recipe

 
    Step by step Method with pictures: 
     1.    Wash the mangoes well and wipe it to dry .Chop the mangoes into cube sized pieces. In the jar where you are going to prepare pickle add the Red Chilli powder and Salt toss well.

2.    Next add in the Mustard Powder, Turmeric powder, Fenugreek seeds and Garlic pods.

3.    Toss well so that everything mix evenly. Now add in the chopped Mango pieces and give a good mix so that the spice powder coats the mango evenly.

 4.    Now add in ½ cup of Sesame oil and allow the pickle to rest for 2 days .Mix well once in a day. After 2 days add the remaining 1 cup oil and allow it to stand for another 2 days and the Avakaya pickle is ready to use now.
·Tastes best with rice and Ghee.
Avakaya Pickle | Andhra Raw Mango Pickle | Avakai Orugai | How to make Avakaya Pickle

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Avakaya Pickle |
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5 from 1 vote

Avakaya Pickle

 Avakaya Pickle needs no introduction. It is a mother of all the pickles from Andhra. This pickle stays good for up to a year .Store them in big pickle jars for best results.
Prep Time15 minutes
Cook Time0 minutes
Resting Time4 days
Total Time4 days 15 minutes
Course: Condiments
Cuisine: Andhra
Servings: 4 cups
Calories: 62kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 4 Raw Mango medium sized
  • 1 cup Red Chilli powder
  • ¾ cup Salt
  • 1 cup Mustard Powder
  • 1 tsp Turmeric powder
  • 1.5 tsp Fenugreek Seeds
  • ⅓ cup Garlic pods
  • 1.5 cup Sesame Oil

Instructions 

  • Wash the mangoes well and wipe it to dry .Chop the mangoes into cube sized pieces. In the jar where you are going to prepare pickle add the Red Chilli powder and Salt toss well.
  • Next add in the Mustard Powder, Turmeric powder, Fenugreek seeds and Garlic pods.
  • Toss well so that everything mix evenly. Now add in the chopped Mango pieces and give a good mix so that the spice powder coats the mango evenly.
  • Now add in ½ cup of Sesame oil and allow the pickle to rest for 2 days .Mix well once in a day. After 2 days add the remaining 1 cup oil and allow it to stand for another 2 days and the Avakaya pickle is ready to use now.

Notes

  • The pickle stays good for a year, always use a clean dry spoon to handle the pickle.
  •  Use sour mangoes for best results.
  •  Tastes best with rice and Ghee.
  •  Use 2 tbsp of black chick peas ,however it is optional
         

Nutrition

Calories: 62kcal | Carbohydrates: 3.4g | Protein: 1g | Fat: 5.2g | Saturated Fat: 0.1g | Sodium: 405mg | Potassium: 68mg | Fiber: 1.1g | Sugar: 0.1g | Calcium: 14mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Gooseberry Lemonade

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Gooseberry Lemonade is a yummy Summer drink made with the goodness of Amla and Lemon. It is perfect for the hot Summer for hydration.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

Gooseberry Lemonade

Gooseberry or Amla is a wonder fruit. Gooseberry is very rich in Vitamin C and it has many health benefits. The most important thing is that it is very good for hair.

I couldn’t eat gooseberry as such due to its tart taste. Hence I look forward for other ways to consume gooseberry and this lemonade is one such recipe. Will share few other recipes with gooseberry soon. Now let’s see how to prepare gooseberry lemonade.

Gooseberry Lemonade

How to make Gooseberry Lemonade

      1.    Chop the gooseberry roughly and remove the seed. Add them to a blender to this add in lemon juice.
Step 1 - Gooseberry Lemonade Recipe | Amla Lemonade | Nellikai Juice

 2.    Next add in Ginger and the required water.

Step 2 - Gooseberry Lemonade Recipe | Amla Lemonade | Nellikai Juice

  3.    Now add Sugar and salt.

Step 3 - Gooseberry Lemonade Recipe | Amla Lemonade | Nellikai Juice

 4.    Blend everything well until the gooseberry is fully crushed. Strain and served the lemonade chilled.

Step 4- Gooseberry Lemonade Recipe | Amla Lemonade | Nellikai Juice
Serve Chilled.
Gooseberry Lemonade Recipe | Amla Lemonade | Nellikai Juice
Such a refreshing and healthy lemonade.
Gooseberry Lemonade Recipe | Amla Lemonade | Nellikai Juice

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Gooseberry Lemonade Recipe | Amla Lemonade | Nellikai Juice
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5 from 2 votes

Gooseberry Lemonade

Gooseberry Lemonade is a yummy Summer drink made with the goodness of Amla and Lemon. It is perfect for the hot Summer for hydration.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 28kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Blender
  • Blender

Ingredients

  • 5 Gooseberry / Amla
  • 2 Lemon
  • Ginger a small piece
  • 2 tbsp Sugar
  • Salt a pinch
  • 2 cups Water

Instructions 

  • Chop the gooseberry roughly and remove the seed. Add them to a blender to this add in lemon juice.
  • Next add in Ginger and the required water.
  •  Now add Sugar and salt.
  • Blend everything well until the gooseberry is fully crushed. Strain and served the lemonade chilled.

Notes

·       You can also add mint leaves if you prefer.

Nutrition

Serving: 1cup | Calories: 28kcal | Carbohydrates: 7.1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 4.1g | Calcium: 4mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Sundakkai Vathal Kuzhambu

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Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe with Step by step photos. Vathal Kuzhambu is usually a tamarind based gravy flavoured with any sun-dried vegetables. It is a speciality in the Tamil Nadu cuisine and it is really delicious.Sundakkai is a healthy vegetable, it has a lot of medicinal properties and good for health.

 
Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

Dried turkey berry is easily available in all the supermarkets and can be easily sourced. Instead of Sambar powder kuzhambu milagai thool can also be used for the gravy. Now let's see how to prepare Sundakkai vathal kuzhambu.

Sundakkai Vathal Kuzhambu Recipe
    Step by step Method with pictures: 
    1.    Heat ghee in a pan to this add in the dried turkey berry sauté till the colour changes dark and then remove it from the pan and set aside.
Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

 2.    In another pan heat in the sesame oil ,to this add in Mustard seeds, Cumin seeds,Urad dal and fenugreek seeds ,Next add Dry red chilli, Chopped small onions and curry Leaves .then add in the finely chopped big onion.

Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

 3.    Next add in the garlic pods cook till the onions turn soft. Soak the Tamarind in hot water and extract the juice and add this to the kuzhambu.

Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

4.    Add the required water. Add Sambar powder, Turmeric powder and Salt.

Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

5.    Mix well Check for salt and spice and cover cook in a low flame for 5 mins.

Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

6.    In a small bowl take the rice flour add water and make it to a paste without any lumps and add it to the kuzhambu also add in the ghee toasted turkey berry. Mix well.

Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

7.    Finally add in the Jagerry and cook till the oil separates from the kuzhambu. Serve hot with Rice.

Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe
Serve hot with Rice
Sundakkai Vathal Kuzhambu Recipe| Dried Turkey Berry Gravy | Vathal Kuzhambu Recipe

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Sundakkai Vathal Kuzhambu
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Sundakkai Vathal Kuzhambu

Sundakkai Vathal Kuzhambu is a speciality in the Tamil Nadu cuisine made with sun-dried vegetable in a tamarind based curry.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Kuzhambu
Cuisine: TamilNadu
Servings: 6
Calories: 107kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ⅓ cup Sundakkai / Dried Turkey Berry
  • 1 tbsp Ghee
  • 3 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  • ½ tsp Fenugreek Seeds
  • ½ tsp Cumin Seeds
  • 1 tsp Urad Dal
  • 2 Dried Red chili
  • 1 sprig Curry Leaves
  • 6 Small Onions /Shallots
  • 1 Onion
  • 6 clove Garlic
  • 1 Tamarind lemon sized
  • Water 2 cups or as needed
  • 2 tbsp Sambar powder heaped
  • ½ tsp Turmeric powder
  • Salt as needed
  • 1 tsp Rice flour
  • Jaggery a small piece

Instructions 

  • Heat ghee in a pan to this add in the dried turkey berry sauté till the colour changes dark and then remove it from the pan and set aside.
  • In another pan heat in the sesame oil , to this add in Mustard seeds, Cumin seeds, Urad dal and fenugreek seeds, Next add Dry red chilli, Chopped small onions and curry leaves .then add in the finely chopped big onion.
  • Next, add in the garlic pods cook till the onions turn soft. Soak the Tamarind in hot water and extract the juice and add this to the kuzhambu.
  • Add the required water. Add Sambar powder, Turmeric powder and Salt.
  • Mix well Check for salt and spice and cover cook in a low flame for 5 mins.
  • In a small bowl take the rice flour add water and make it to a paste without any lumps and add it to the kuzhambu also add in the ghee toasted turkey berry. Mix well.
  • Finally, add in the Jaggery and cook till the oil separates from the kuzhambu. Serve hot with Rice.

Notes

  • You can skip adding rice flour paste it is usually added to thicken the kuzhambu.
  •  Always use only sesame oil for this kuzhambu.
  •  Serve hot with Rice and any Vegetable poriyal.

Nutrition

Calories: 107kcal | Carbohydrates: 5.3g | Protein: 1.2g | Fat: 9.2g | Saturated Fat: 2.3g | Cholesterol: 5mg | Sodium: 2mg | Potassium: 67mg | Fiber: 1.2g | Sugar: 0.7g | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Kothamalli thokku| Coriander Leaves Thokku

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Kothamalli thokku

Kothamalli thokku recipe | Coriander Leaves Thokku with Step by step photos. Coriander Leaves thooku from grand sweets will be a favourite for many and I have seen many of my friends who live abroad buying few bottles of thooku before they fly .It comes handy and can be mixed and had with rice .Or even Idli ,dosa and chapathi. 

Few pickle recipes which you make like Instant Mango pickle Avakaya pickle

[feast_advanced_jump_to]

What is Thokku

Tokku is like a pickle that is usually made with grated vegetables. In pickles usually we use big chunks or pieces of vegetables. We always cook the thooku until the spread or paste consistency.

It may also be considered as a dry chutney or pickle.

Kothamalli Thokku

Kothamalli thokku is prepared from Cilantro leaves or Coriander leaves. Cilantro is very good for digestion and has various health benefits. When prepared as a thokku it tastes even better and makes a delicious accompaniment.

We use sesame oil in preparing the thokku . It helps in a longer shelf life and increases the taste as well.

How to Prepare Kothamalli Thokku:

 In a pan dry roast the chilli and fenugreek seeds till they slightly turn colour. Allow it to cool down and blend them to a coarse powder.

dry roast the chilli and fenugreek seeds till they slightly turn colour.

Clean the coriander leaves well and chop them into smaller pieces. Heat a pan with 1 tbsp oil.

Saute the coriander leaves well along with the tamarind.

Saute till the leaves shrink.

Allow it to cool down and blend to a coarse paste. at first blend the red chilli and fenugreek to a coarse p owder

Next transfer coriander leaves to a blender.

Also add ginger.

and Salt.

Blend it to a coarse paste.

Heat a pan with oil and mustard seeds and hing and then add in the blend coriander paste,

saute in a low flame for 5-6 mins till the mixture turns into a deep green colour and starts leaving oil.

Enjoy with rice ,Idli ,Dosa or Roti.

Kothamalli thokku

Similar Recipes:

Serving Suggestions:

  • Goes well with Idli, Dosa, or Roti.
  • You may also use it as a spread on bread for sandwiches.
  • You can also mix and have it with Rice.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Coriander thokku
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5 from 2 votes

Kothamalli thokku | Coriander Leaves Thokku

Kothamalli thokku or Coriander thokku is a thin spread. It is prepared with fresh Cilantro leaves along with seasonings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiments
Cuisine: Indian
Servings: 5
Calories: 124kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 cups Coriander leaves or Cilantro tightly packed
  • Tamarind small piece
  • Asafoetida / Hing a generous pinch
  • Salt as needed
  • 1 inch Ginger
  • ½ tsp Mustard Seeds
  • 5 tbsp Sesame Oil

To Roast and Grind:

  • 12 nos Dry Red Chilli
  • ½ tsp Fenugreek seeds

Instructions 

  • In a pan dry roast the chilli and fenugreek seeds till they slightly turn colour. Allow it to cool down and blend them to a coarse powder.
  • Clean the coriander leaves well and chop them into smaller pieces. Heat a pan with 1 tbsp oil.
  • Saute the coriander leaves well along with the tamarind till the leaves shrink.
  • Allow it to cool down and blend to a coarse paste long with ginger salt and the fenugreek red chilli paste.
  • Heat a pan with oil and mustard seeds and hing and then add in the blend coriander paste, saute in a low flame for 5-6 mins till the mixture turns into a deep green colour and starts leaving oil.

Notes

  •  Be little generous with oil so as the thokku will have a longer shelf life.
  •  Don’t blend the coriander leaves to a very fine paste.
  •  Adjust the spiciness as per your preference.

Nutrition

Calories: 124kcal | Carbohydrates: 0.6g | Protein: 0.3g | Fat: 13.7g | Saturated Fat: 1.9g | Sodium: 3mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 0.1g | Calcium: 7mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Nandu Rasam

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Nandu Rasam is very good for cold and cough especially for kids. Rasam is almost like an Indian version of Soup. It has the perfect balance of spices and good for digestion. Crab rasam can be had with hot rice and best home remedy for cold.

Nandu Rasam

Nandu Rasam | Crab Rasam | Crab Soup with Step by step photos. Crab is a delicious sea food. It is very good for cold and cough especially for kids. Crab rasam can be had with hot rice and best home remedy for cold. I very recently started cooking crab and I am learning new recipes from my friends. This Nandu recipe is one which I loved and it is really delicious with the flavour of crab. I have tried a Nandu roast too will share the recipe soon.

But if you are in a hurry I tell you please don’t attempt to eat Crab as we need to have some patience and this is from my experience. Now let’s see how to prepare Nandu Rasam.

Nandu Rasam.

How to make Nandu Rasam

    1.    Clean the crab and set it ready. In a pan dry roast the pepper corns, Fennel seeds and fenugreek seeds till u get a nice aroma. Cool down and grind it to a coarse powder and set it aside.

 2.    Blanch tomatoes for the rasam.Heat a pan with water and drop in the tomato and cook till the skin of the tomato start to peel.

 3.    Remove the skin of the tomato and mash it with the hands. Extract tamarind juice and set aside. Heat a pan with oil. To this add Mustard seeds, Cumin seeds, Crushed Garlic, Curry Leaves and chopped small onions.

4.    Saute well. Next add in the roasted and ground masala powder along with rasam powder and saute for few mins.

  5.    Next add the crushed tomato and tamarind water to the pan and mix well. Add the required salt.

 6.    Finally add in the cleaned crab .Mix well and cover cook in a low flame till the crab is cooked completely. Switch off the flame and add in a fistful of coriander leaves and keep the vessel closed till you serve.

 

Serve hot with Rice.

I served my Nandu Rasam with Steamed Rice ,Nandu Roast and Fish Fry. Follow me on Instagramto get to know my everyday cooking.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Nandu Rasam
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5 from 1 vote

Nandu Rasam

Nandu Rasam is very good for cold and cough especially for kids. Crab rasam can be had with hot rice and best home remedy for cold.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Indian
Servings: 4
Calories: 75kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ kg Nandu / Crab
  • 2 Tomato
  • 1 tbsp Oil
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 3 Crushed garlic
  • 1 sprig Curry Leaves a spring
  • 6 Shallots / Small Onions
  • Tamarind small lemon sized ball
  • Salt as needed
  • ½ tsp Turmeric powder
  • 1 tbsp Rasam Powder
  • Coriander leaves a fistful to garnish

To Roast and Grind:

  • 1 tsp Pepper Corns
  • 1 tsp Fennel Seeds
  • ½ tsp Fenugreek Seeds

Instructions 

  • Clean the crab and set it ready. In a pan dry roast the pepper corns, Fennel seeds and fenugreek seeds till u get a nice aroma. Cool down and grind it to a coarse powder and set it aside.
  • Blanch tomatoes for the rasam.Heat a pan with water and drop in the tomato and cook till the skin of the tomato start to peel.
  • Remove the skin of the tomato and mash it with the hands. Extract tamarind juice and set aside. Heat a pan with oil. To this add Mustard seeds, Cumin seeds, Crushed Garlic, Curry Leaves and chopped small onions.
  • Saute well. Next add in the roasted and ground masala powder along with rasam powder and saute for few mins.
  • Next add the crushed tomato and tamarind water to the pan and mix well. Add the required salt.
  • Finally add in the cleaned crab .Mix well and cover cook in a low flame till the crab is cooked completely. Switch off the flame and add in a fistful of coriander leaves and keep the vessel closed till you serve.

Notes

· Serve hot with Rice.
· Add half tsp of Pepper powder if you prefer the taste.

Nutrition

Calories: 75kcal | Carbohydrates: 5.7g | Protein: 3.7g | Fat: 4g | Saturated Fat: 0.5g | Cholesterol: 13mg | Sodium: 670mg | Potassium: 235mg | Fiber: 0.8g | Sugar: 1.4g | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Pazham Sarbath | Fruit Mix Sarbath

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Pazham sarbath is prepared by mixing mixed fruits with nanari syrup and then a lemonade. It is another famous street food during summer.

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Pazham Sarbath

Pazham Sarbath | Fruit Mix Sarbath | Summer street Food with Step by step photos. Pazham sarbath is a common street food in Kerala and Tamil Nadu .I have seen many rode side shops selling this especially during summer.

It is so easy to prepare in home. I have used only apple and banana for this recipe .But Usually a mixture of many fruits like Pomegranate ,Guava,Pineapple,Watermelon and many are used .

It is so easy to prepare in home. I have used only apple and banana for this recipe .But Usually a mixture of many fruits like Pomegranate ,Guava,Pineapple,Watermelon and many are used .

Banana is the common fruits used here. I have used small variety banana for this recipe but you can use any fruit of its choice.

Checkout Nungu Sarbath recipes too

Pazham Sarbath | Fruit Mix Sarbath | Summer street Food

The Nannari (Indian sarsaparilla) syrup has a good cooling effort and its really good to consume during summer. Now lets see how to prepare this yummy Summer drink.

How to Prepare Fruit Sarbath

   1.    Peel the skin of the banana and mash it really well using a fork.

 2.    To this add in the chopped apple cubes. Add in the Nannari Sarbath Syrup.

3.    Next add in the chilled water and lemon juice.

4.    Mix well and it is ready.

Serve chilled.

Pazham Sarbath | Fruit Mix Sarbath | Summer street Food

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Pazham Sarbath
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5 from 1 vote

Pazham sarbath

Pazham sarbath is prepared by mixing mixed fruits with nanari syrup and then a lemonade. It is another famous street food during summer.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 139kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 3 Banana Any small variety banana
  • ¼ cup Apple chopped
  • 2 tbsp Nannari Sarbath Syrup
  • 1 Lemon
  • 2 cup Chilled Water

Instructions 

  • Peel the skin of the banana and mash it really well using a fork.
  • To this add in the chopped apple cubes. Add in the Nannari Sarbath Syrup.
  • Next add in the chilled water and lemon juice.
  • Mix well and it is ready.

Notes

  •  Serve chilled.
  •  Use any cut fruits of your choice along with banana.
  •  No sweeteners are added as the nannari syrup itself is sweet .Add more if you prefer.

Nutrition

Calories: 139kcal | Carbohydrates: 36.1g | Protein: 1.1g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 11mg | Potassium: 386mg | Fiber: 3.1g | Sugar: 13.7g | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Karupatti Coffee Recipe | Palm Jaggery Coffee

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Karupatti coffee or Palm Jaggery Coffee is one of the healthy and common street foods in Tamil Nadu and Kerala. Even it is very popular over the beaches.

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Karupatti Coffee

Karupatti coffee is one of the healthy and common street foods in Tamil Nadu and Kerala. Even it is very popular over the beaches. A nice evening with some crunchy vadai and Karupatti Coffee is heaven.

Before marriage, I was not a great fan of karupatti coffee, but hubby is very fond of it and he asks me to prepare often. So I used to taste it whenever I prepare for him. This is when I started liking it and it goes very well with bajji or vadai. So give a try . Now let’s see how to prepare karupatti Coffee.

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What is Karupatti or Palm Jaggery

Karupatti which is also known as Panna Vellam or Palm Jaggery is made from the extract of the Palm tree. It is often used as a natural sweetener in cakes, cookies, coffee, or any other sweets. It is rich in Iron and Potassium.

Karupatti is a very popular sweetener used these days in place of Sugar. It has a deep brown color and it varies from light brown to deep brown depending on the purity quality of the Palm Jaggery.

Karupatti Coffee with Milk

My Karupatti Coffee is a milk-less version. However, you may also prepare it with milk. Instead of Water, you will have to use Milk. The taste is good either way.

Vegan Karupatti Coffee

I always prefer the vegan version instead of the version with Milk. It is light and this is the traditional way of preparing Palm Jaggery Coffee.

Karupatti Coffee Recipe

How to make Karupatti Coffee

 1.In a small sauce pan add water to this add in the palm jaggery and mix well.

2.Next to this add in the coffee powder and dry ginger powder if using and wait till it comes to a boil and simmer for 5 mins.

3.Switch off the flame and strain to remove the impurities and serve.

Serving Suggestions:

Serve hot with Vadai or Bajji in the evening.

Similar Recipes:

Karupatti Coffee Recipe | Palm Jaggery Coffee

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Karupatti Coffee
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5 from 1 vote

Karupatti coffee | Palm Jaggery Coffee

Karupatti coffee is one of the healthy and common street foods in Tamil Nadu and Kerala. Even it is very popular over the beaches.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 28kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ⅓ cup Karupatti | Palm Jaggery
  • 2 cup Water
  • 1 tsp Coffee powder
  • ½ tsp Dry ginger powder | suku optional

Instructions 

  • In a small sauce pan add water to this add in the palm jaggery and mix well.
  • Next to this add in the coffee powder and dry ginger powder if using and wait till it comes to a boil and simmer for 5 mins.
  • Switch off the flame and strain to remove the impurities and serve.

Notes

· You can also mix milk with this if you prefer. But it tastes good without milk also.
· Serve hot with vadai in the evening

Nutrition

Calories: 28kcal | Carbohydrates: 8.3g | Sodium: 7mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 8g | Calcium: 8mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Nungu Sarbath Recipe | Palm Fruit Drink Recipe

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Nungu sarbath is a very popular summer drink or Streetfood. It has chunks of palm fruit along with nannari syrup and water.

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Nungu Sarbath Recipe | Palm Fruit Drink Recipe | Ice Apple Recipes

Nungu Sarbath Recipe | Palm Fruit Drink Recipe | Ice Apple Recipes with step by step photos. Ice Apple is a famous summer fruit. During the nungu season, we can see vendors selling nungu sarbath on the roadside. If you happen to travel from Nagercoil to Trivandrum during summer you might witness them. Every summer I never missed tasting this yummy sarbath.

Ice Apple has a natural cooling effect and hence it's very good for health. Now let’s see how to prepare Nungu sarbath.

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What is Nungu or Ice Apple

Nungu or IceApple or Toddy Palm is a summer Fruit. Ice apple is from the Palmyra Plant. It is native to the Indian or Southeast Asian continent. It is known as Ice Apple in English. ThatiChettu, or Taati Munjalu in Telugu. Tadgola or taalegari in Kannada. Pananungu or Karimpana in malayalam. Taal, taad, trinaraaj in Hindi.

Nungu Sarbath Recipe | Palm Fruit Drink Recipe | Ice Apple Recipes

Ingredients of sarbath

Nannari Syrup - Nannari extract or syrup is made from the roots of Sarsaparilla and It has a sweet flavor it is usually used for making Sherbet during the Summer season. It has a high cooling effect. It is the main ingredient for the nannari sarbath.

Lemon Juice - Gives a perfect balance in the taste of the sarbath.

Chilled water - Perfect for the hot summer.

Palm fruit / Nungu fruit - Nungu or IceApple or Toddy Palm is a summer Fruit. Ice apple is from the Palmyra Plant. It is native to the Indian or Southeast Asian continent.

Nungu

Few other Nungu recipes to try this summer!

How to prepare Nungu Sarbath

    1.    Remove the skin from the Ice apple and chop them into small pieces. Take a tall serving glass and add in the chopped ice apple.

 2.    Next add in Nannari syrup and lemon juice from ½ lemon, Mix well.

3.    Now add in the chilled water and mix well. Finally top it with ice cubes and serve immediately.

 

Serve Chilled during this Summer.

Nungu Sarbath Recipe | Palm Fruit Drink Recipe | Ice Apple Recipes

Tips & Variations

  • kulukki sarbath, nungu sherbet, Paal sarbath, kokum sarbath are most popular summer drinks down south in Tamilnadu.
  • They are very common in the food joints and roadside pushcarts.
  • You can buy the nannari syrup from the supermarkets. They are very common these days. You can also check on amazon.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Nungu Sarbath
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5 from 1 vote

Nungu Sarbath

Nungu sarbath is a very popular summer drink or Streetfood. It has chunks of palm fruit along with nannari syrup and water.
Prep Time2 minutes
Cook Time0 minutes
Total Time2 minutes
Course: Drinks
Cuisine: TamilNadu
Servings: 1
Calories: 43kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 3 Palm Fruit / Ice Apple / Nungu
  • ½ Lemon
  • 2 tbsp Nannari Syrup
  • 1 cup Chilled Water
  • Ice Cubes as needed ( optional )

Instructions 

  • Remove the skin from the Ice apple and chop them into small pieces. Take a tall serving glass and add in the chopped ice apple.
  • Next add in Nannari syrup and lemon juice from ½ lemon, Mix well.
  • Now add in the chilled water and mix well. Finally top it with ice cubes and serve immediately.

Notes

 Serve chilled.
 No need to add sugar as the nannari syrup already has sugar.

Nutrition

Calories: 43kcal | Carbohydrates: 11.9g | Protein: 0.3g | Fat: 0.1g | Sodium: 116mg | Potassium: 190mg | Fiber: 3.1g | Sugar: 1.7g | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used

Semiya Paal Ice (Vermicelli Popsicles)

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Semiya Paal Ice or Vermicelli Milk Popsicles is a famous summer street food in India. It is yummy and simple to prepare

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Semiya Paal Ice

Vermicelli milk popsicles is very common in Tamil Nadu especially during summer. Street Vendors use to sell them and kids go crazy over that, I am speaking about the 90’s.

I couldn’t see much street vendors selling popsicles nowadays .All I see is some kulfi vendors on the street. Hence I decided to recreate the Popsicle which I enjoyed as a kid to my daughter.

After preparing we both enjoyed together in this hot summer. So now let’s see how to prepare vermicelli milk popsicles.

Semiya Paal Ice Recipe | Vermicelli Milk Popsicles

How to Prepare semiya ice

 
    1.    In a sauce pan add in the vermicelli along with milk and cook till it’s done.
Step 1- Semiya Paal Ice Recipe | Vermicelli Milk Popsicles

2.     Next add in sugar and cook till the milk is reduced a little and become creamy. Now take the Popsicle mould and pour the vermicelli milk.

Step 2- Semiya Paal Ice Recipe | Vermicelli Milk Popsicles

3.    Close the Popsicle mould with the lid or with aluminium foil and insert the sticks. Freeze it for 8 hours or overnight. Just before serving show the mould in running tap water so that the Popsicle comes out easily. Serve immediately before it melts.

Step 3- Semiya Paal Ice Recipe | Vermicelli Milk Popsicles
Enjoy semiya paal ice this summer!!
Semiya Paal Ice Recipe | Vermicelli Milk Popsicles
 
 

Tips & Variations

Serve as a noon snack for kids , perfect for the hot summer.

Can be flavored with vanilla essence or rose water or cardamom essence.

Serve immediately before it melts.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Semiya Paal Ice
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5 from 1 vote

Semiya Paal Ice

Semiya Paal Ice or Vermicelli Milk Popsicles is a famous summer street food in India. It is yummy and simple to prepare.
Prep Time10 minutes
Cook Time0 minutes
Freezing Time8 hours
Total Time8 hours 10 minutes
Course: Icecream
Cuisine: Indian
Servings: 4 popsicles
Calories: 118kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Semiya / Vermicelli
  • 2 cup Milk
  • ½ cup Sugar
  • ½ tsp Rose Water or Vanilla essence or cardamom essence

Instructions 

  • In a saucepan add in the vermicelli along with milk and cook till it’s done.
  • Next add in sugar and cook till the milk is reduced a little and become creamy. Now take the Popsicle mould and pour the vermicelli milk.
  • Close the Popsicle mould with the lid or with aluminum foil and insert the sticks. Freeze it for 8 hours or overnight. Just before serving show the mould in running tap water so that the Popsicle comes out easily. Serve immediately before it melts.

Notes

· Serve as a noon snack for kids
· Can be flavored with vanilla essence or rose water or cardamom essence.
· Serve immediately before it melts.

Nutrition

Calories: 118kcal | Carbohydrates: 24.2g | Protein: 3.2g | Fat: 1.3g | Saturated Fat: 0.6g | Cholesterol: 4mg | Sodium: 24mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 15.4g | Calcium: 59mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.