Kerala Style Tuna Ularthu - Canned Tuna Stir Fry

Ingredients Used:-

1. Canned Tuna in Water - 3 tins
2. Onions - 2 chopped fine
3. Green chili - 3 slit into halves
4. Ginger crushed or chopped fine ~ a small piece
5. Curry leaves as needed 
6. Coriander powder - 2 tbsp
7. Red chili powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Fennel powder - 1/2 tsp
10. Black pepper powder  -  1/2 tsp
11. Salt to taste
12. Coconut oil - 2 tbsp

Preparation Method:-

• Open the Canned Tuna and drain off the water. Set aside.
• Heat up a deep Kadai/Pan and pour Coconut oil. 
• Once the oil is hot enough, add few curry leaves and saute for few seconds.
• Add finely chopped onions, crushed ginger, sliced green chilies and salt. Saute well till onions become translucent and light golden color.
• Reduce the heat and add coriander powder, turmeric powder, red chili powder, fennel powder and saute till the spices are well blended with the onion. 
• Now add the drained tuna, stir well until the tuna flakes are separated.  Check for the salt and add more if needed(Canned Tuna has Salt in the Ingredients list even though it do not say Salted Tuna in Water)
• Drizzle a tsp of coconut oil and let it cook covered in low flame for another three-five minutes.
• Sprinkle the black pepper powder and generous amount of curry leaves and stir well in medium-high heat for another five minutes. Drizzle few drops of oil and stir well if it tend to stick to the bottom of the pan. Take off the stove.
• Serve Warm with Boiled Rice 

Kadala Parippyu Pradaman - Split Bengal gram Kheer

Ingredients: - 

1. Kadala Parippu/Split Bengal Gram – 1 ½ cups
2. Onnam Paal/Thick coconut milk -1 cup
3. Randam Paal/Thin coconut milk -3 cups
4. Cardamom pods -4(Grind them with a tsp of sugar or crush with pestle in a mortar)
5. Salt – a pinch
6. Brown Jaggery - 6 to 8 cubes or as needed
7. Water - 2 cups + more if needed
8. Ghee - 2tsp
9. Coconut pieces - 2tsp
10. Raisins and cashews – a handful

Preparation Method:-

• Wash the Kadala parippu/Bengal gram and drain of the water completely.
• Dry roast the gram till it turns golden brown and let it cool a bit. 
• Press cook the roasted gram with enough water for 6-7 whistles(keep the flame to medium after the first whistle comes). Put off the stove.
• Once the cooker cools downs completely, open the cooker. Mash ¾ quantity of the gram very well and leave ¼ portion not mashed.
• Pour 2 cups of water in apot and add jaggery. Let the jaggery boil and melt completely. Take off the stove and strain into a diiffernt bowl to remove all the impurities.
• Add the jaggery to the mashed/cooked Kadala parippu/Bengal gram and stir well to combine.
• Put on the stove and let it cook for another three-five minutes stirring continuosly.
• Add the Randam Paal/thin coconut milk and bring it to boil. Reduce the heat to medium and let it boil for another three-five minutes till the Parippu is well combined with Jaggery and coconut milk. 
• Add the Onnam Pal/thin coconut milk and keep stiring for few more minutes. Take off the stove once they get to boil(If the payasam/pradaman is too thick, pour some hot water and get the payasam to boiling point and take off the stove)  
• Add in cardamom powder, a pinch of salt and mix well. 
• Heat up a small pan, pour ghee into it add raisins, cashews and coconut pieces fry for a minute until everything turns light brown. 
• Add this to the pradaman along with the ghee. Keep it covered until ready to serve.
• Move to a serving dish. Serve warm.