Serve with rice.
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Sunday, December 16, 2007
Kale Dal Curry
Serve with rice.
Thursday, November 01, 2007
Potato Mushroom Masala Curry
Serve with Chapati /roti.
Friday, October 05, 2007
Cherupayar Kaya Puzhukku
Ingredients
2 cups - Green gram dal
1 - Unripe plantain, chopped with the skin
Salt to taste
Coarsely grind
1 cup - Grated coconut
1 to 2 - Shallot
4 to 5 - Green chili
1/2 tsp - Cumin seeds
Seasoning
1 tsp - Mustard seeds
2 sprigs - Curry leaves
Method
1 ) In a pressure cooker, cook green gram dal and plantain with 4 cups water. Add salt to taste. After the first whistle, lower heat and cook for 5 minutes. Turn off the stove, cool and open the cooker.
2 ) Coarsely grind ingredients listed without any water. Add the ground mixture to the cooked green gram dal. Mix well. Add little water if there is no water after cooking green gram dal. Keep the cooker back on stove and just cook for a minute, so the ground ingredients are lightly cooked. Turn the stove off.
3 ) Heat a pan with coconut oil / sesame oil. Add mustard seeds and pop, then add curry leaves. Pour the seasoning over the puzhukku.
Serve with Kanji or rice or chapati.
Also check out Cherupayar Kaya Erissery
Thursday, August 30, 2007
Tomato Pachadi
Ingredients
2 - Plum & ripe Tomatoes, chopped
2 - Big shallots, diced
1 tsp - Ginger -garlic paste
1/2 cup - Butter milk
1 cup - Thick creamy yogurt
Salt to taste
Seasoning
1/2 tsp - Mustard seeds
1/4 tsp - Cumin seeds
2 sprigs - Curry leaves
Method
1 ) Heat a saucepan with oil, add mustard and let it pop. Then add curry leaves and cumin seeds. Add shallots, stir and fry then add ginger-garlic paste, fry for a minute.
2 ) Add tomatoes stir and fry. Close with a lid and cook on low heat till tomato is well cooked. Add salt to taste. Turn off the stove .
3 ) Meanwhile, mix & blend buttermilk and yogurt well. Add this mixture to the saucepan , stir and mix well.
Serve with rice as a side dish.
Tuesday, June 05, 2007
Potato Ishtoo / Stew
Ingredients
2 big - Potatoes, quartered
1/2 of a medium size -Onion, chopped
2 - Jalapeno chili pepper Or 4 - green chili, slit in center
1 to 2 inch piece - Ginger, chopped
1 medium size - Tomato, chopped
2 to 3 sprigs - Curry leaves
1 stick - Cinnamon
4 to 6 - Cloves
1 whole - Grated coconut, to extract coconut milk
4 - Hard boiled eggs, cut into two ( Optional )
Garnishing
1/2 cup - Onion chopped, fry in oil to a light brown color
Coconut oil
Method
1 ) Extract coconut milk - In a blender/ grinder, grind grated coconut with little water and then extract the first thick coconut milk. Keep aside for final garnish.
- Make second extraction with same ground coconut. Pour 1.5 cup water and make second extraction.
- Make a third extraction with 1.5 cup water.
With one whole coconut, you will get a very rich gravy. You can use half of one whole coconut too for the above ingredient proportion. Use less water in extraction.
2) Heat little oil in a sauce pan, add cinnamon, cloves and curry leaves to the pan. Add onion, saute till onions become soft. Then add chili and ginger.
3 ) Pour the 3rd extracted coconut milk. Add potato, salt to taste and cook till potato is fully cooked. Don't over cook the potatoes.
4 ) Add tomato and the 2nd extracted milk. Bring to a boil and simmer. Adjust salt to taste. Add boiled eggs and simmer for 2 minutes.
Finally add the thick 1st extracted coconut milk and take off the stove. Garnish with some onions fried to light brown color.
.
Serve with Appam, idiappam, puttu or neipathiri.
Tip
- If the gravy is watery when using half of a coconut, then mix little rice flour in water and add to the gravy. This will thicken the gravy.
- Mixed vegetable ishtoo / stew also can be made in the same manner, cooking other vegetables( peas, carrot, french beans ) along with potato.
- You can use canned coconut milk instead of extracting coconut milk. You will need one can of coconut milk. Dilute half of the coconut milk with water and use as 2nd extract. Use thick coconut milk as 1 st extract.Cook vegetables in water.
Saturday, June 02, 2007
Kootu Curry
Ingredients
2 cups - Black chickpeas / Kadala / kala chana, cooked
1 cup - Yam / Suran, chopped
Salt to taste
Dry roast
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
Grind to paste
1 cup - Grated Coconut , dry roast to light brown colour
1/2 tsp - Cumin seeds / jeera
2 - Shallots / small onions
Seasoning
1 tsp - Mustard seeds
2 - Dry whole red chili
2 sprigs - Curry leaves
Method
1 ) Cook suran in water with roasted red chili and turmeric powder.The vegetable should very well cooked. Add cooked kadala and salt to taste.
2 ) Add the ground coconut mixture, mix with the cooked vegetable and kadala. Add enough water for gravy and cook for 2 to 3 minutes.
3 ) Heat oil in a pan, add mustard seeds and pop it. Then add dry chili and curry leaves. Season the kootu curry with this.
Serve hot with rice. This will make a good addition to Onam sadhya.
Friday, May 25, 2007
Pacha Manga Curry / Raw Mango Curry
Since pachamanga is sour, yogurt is not necessary to make this curry. I was supposed to make this curry with unripe mangoes, but by the time i got down to make this curry, mangoes became semi-ripe. Anyways, i went ahead and the final result was really a yummy mango curry. The aroma was overwhelmingly so similar to mambazha pulissery.
Ingredients
2 - Unripe or semi-ripe mangoes, peel skin off & chopped
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
Salt to taste
Grind to a paste
1/2 to 3/4 cup - Grated coconut
1/2 tsp - Jeera / Cumin
1/4 tsp - Turmeric powder
Seasoning
1 tsp - Mustard seeds
1/2 tsp - Fenugreek seeds / Uluva
2 sprigs - Curry leaves
2 - Dry whole red chili
Coconut oil 0r sesame oil
Method
1) Chop mango to small pieces. Cook mango in little water with turmeric and red chili powder. Add salt to taste. Cook till mango is cooked, which won't take long.
2 ) Add ground paste to the cooked mango. Add just enough water to get a thick gravy consistency. Adjust salt to taste and cook for a minute on low heat.
3 ) Meanwhile, heat some oil in a pan. Pop the mustards, then add fenugreek seeds, dry chili and curry leaves. Season the manga curry with this. Take off the stove and serve.
Serve as a side dish with rice.
Recipes with mango
- Mambazha pulissery - Ripe mango curry
- Mango Kadhi with onion pakoda
Wednesday, May 09, 2007
Kadala Curry
Ingredients
3 cups - Kadala / Kala chana / Black chickpea ( cooked )
1 medium - Tomato, quartered
2 - Green chili, slit in center
1'' piece - Ginger, grated
2 to 3 tbsp - Coconut cut to small bit's ( Thenga kothu )
3 to 4 sprigs - Curry leaves
To Roast & grind to a smooth paste
1 to 1.5 cup - Grated coconut
4 big - Shallots, chopped
6 big - Garlic flakes
1 medium size stick - Cinnamon
2 - Clove
1 tsp - pepper corns
1 - Star anise
1 - Cardamom
2 tsp - Fennel Seeds / Perumjeerakam
1/2 tsp - Turmeric powder
1 tsp - Red chili powder
3 to 4 tsp - Coriander powder
3 sprigs - Curry leaves
Seasoning
2 tsp - Mustard seeds
1/2 of one - Onion, chopped
Coconut oil or Seasame oil
Method
1 ) To cook kadala - Soak kadala over night, then pressure cook for 30 minutes, with little turmeric powder, a small stick of Cinnamon, salt to taste and enough water.
2 ) To make masala for the gravy - Heat little coconut oil in a pan, add coconut, fennel seeds, star anise, cardamom,cloves, cinnamon, stir and roast till coconut turns medium brown in color on a low flame.Transfer to another utensil to cool.
3 ) Now add little coconut oil to the pan, add pepper corn, small onion, garlic, curry leaves - stir on low heat. Add turmeric, red chili and coriander powder, stir till the powders looses the raw smell. Take off the stove and cool.
4 ) Transfer browned coconut and roasted masala powders to a blender. Grind the ingredients to a smooth paste with water.
5 ) To make the curry - To a big utensil, add cooked kadala, stock from the cooked kadala, tomato, green chili, ginger, curry leaves , coconut bit's and cook the kadala till the tomato gets cooked. Then add the ground coconut masala paste to the kadala. Add enough water to make a semi thick gravy. Bring to a boil, adjust salt to taste.
6 ) Seasoning - Heat coconut oil in a pan, add mustard seeds and pop it, then add onion and brown the onion to golden brown color. Pour this seasoning on the curry and mix in.
Serve for breakfast with puttu or appam to experience keralites favorite breakfast.
Monday, April 23, 2007
Chembu / Taro Moru Curry
Ingredients
6 - Chembu / Taro, cut to small pieces
1/2 tsp - Turmeric powder
1/2 tsp - Red chili powder
2 - 3 flakes - Garlic
1/2 inch - Ginger
1 cup - Yogurt / Curds
Seasoning
1 tsp - Mustard seeds
1 tsp - Fenugreek seeds / Uluva
4 - Whole dry red chili
2 sprigs - Curry leaves
Sesame oil
Method
1 ) Boil taro in enough water with red chili powder, turmeric powder and salt. Cook till taro is well cooked.
2 ) Meanwhile grind ingredients listed to be ground to a thick paste.
3 ) Add ground paste to cooked taro. Add little water to make a thick gravy. Adjust salt as to taste. Cook on low heat till it comes to a boil. Take off the stove.
4 ) In a pan heat oil and pop mustards. Then add fenugreek seeds, whole red chili, curry leaves. Season chembu moru curry.
Serve with rice as a side dish.
Sunday, April 01, 2007
Brinjal Mooru Kootan
Today my taste buds are craving for something tangy. I had some green brinjals in hand and thought why not experiment with them. So this recipe is the result of that experiment. If you like tangy taste, you will like/love, but not dislike this curry. Green brinjals are fried and cooked in yogurt gravy.
8 - Green round brinjal, chopped lengthwise
1/4 tsp - Turmeric powder
1/2 tsp - Red chili powder
1/2 tsp - Asafeotida/ hing
For Yogurt gravy
1. 5 cup - Sour thick Yogurt / curds
1 big flake - Garlic, chopped
1/2 inch - Ginger, chopped
1/2 tsp - Cumin powder / Jeera powder
Salt to taste
Seasoning
1 tsp - Mustard seeds
1 sprig - Curry leaves
2 -3 - Whole red chili
Corn Oil
Method
1 ) Heat oil in a pan, add turmeric powder, red chili powder and hing. Fry for a minute. Then add chopped brinjal, Stir and fry till brinjal is browned. Do not add salt now. Brinjal should not get mashed up.
2 ) Meanwhile, grind and blend ingredients for yogurt gravy in a blender. Add this to the fried brinjal. Add salt to taste and bring to a boil on low heat. Take off the stove.
3 ) Heat oil in a pan, pop mustard seeds, then add curry leaves and whole red chili. Fry for a minute. Add this seasoning to the brinjal yogurt curry.
Serve this delicious brinjal yogurt curry with plain rice.
Tuesday, February 27, 2007
Chakka - VanPayar Erissery
Now i wonder if i have put the right title for this recipe. Since there is 'Elissery and Erissery' what is the difference between them ? Then i read the explanation given in Priya's Kitchen. If there is more to add to this explanation, please let me know.
Ingredients
500 gm - Unripe Jack fruit, cut to small pieces
250 gm - Red beans / vanpayar
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
Salt to taste
Grind to paste
1 cup - freshly grated coconut
2 to 3 - whole dry red chili
1/2 tsp - Jeera / cumin
2 to 3 - Shallots / small onions
Seasoning
1 tsp - Mustard seeds
2 tbsp - Grated coconut
2 - Whole dry red chili
2 sprigs - Curry leaves
Method
1 ) Soak red beans for 2 to 3 hours. This is to lessen the cooking time. You can pressure cook even without soaking.
2 ) Pressure cook red beans and jack fruit with red chili, turmeric powder, salt and 2 cups or more water to cover the ingredients well. Bring to full cooking pressure, simmer and cook for 5 minutes. Cool and open the pressure cooker.
3 ) Grind ingredients listed to grind with water. Add the ground ingredients to the cooked ingredients. Mix in well. Add enough water to make a thick curry. Place on stove and bring to a boil. Simmer.
4 ) Season with mustard,red chili, curry leaves and grated coconut. Fry grated coconut to golden brown color. Add to the erissery. Take off the stove and serve
Serve hot with rice.
Sunday, January 21, 2007
Vellarikka Kootan
Vellarikka is a cucumber. This vegetable is kept for 'Vishu Kani'. Here is a mild tasting curry made from this vegetable.
Ingredients
1 - Vellarikka
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
Grind to paste
1 cup - Fresh coconut
1/4 tsp - Mustard seeds
1/4 tsp - Jeera / Cumin
1 - big shallot
1/2 tsp - Turmeric powder
1/2 tsp - Red chili powder
Seasoning
1 tsp - Mustard seeds
Few curry leaves
Oil
Salt to taste
Method
1 ) Cut the vellarikka into small cubes with the skin on. To each cube give 2 - 3 slash, as shown in the picture. Discard the seeds.
2 ) Cook the cut cubes in one cup of water with turmeric powder, red chili powder and salt.
3 ) Grind coconut, jeera, shallot, turmeric and red chili powder to a smooth paste. Then add mustard seeds and then just pulse the blender, so that mustard seeds gets crushed and not ground too much.( Do not grind too much after adding mustrad, as it will spoil the taste - this is important to note.) Once the mustard seeds are crushed then the paste is ready for the next step.
4 ) Add the ground paste to the cooked vellarikka. Do not add too much water, as it will turn too watery. Cook to a boil, simmer to a low heat.
5 ) Meanwhile, heat oil in a pan, add mustard seeds. After it pops, add curry leaves. Garnish the vellarikka curry with this seasoning.
Serve with rice.
Tags : Cucumber recipes
Saturday, January 13, 2007
Olan With Zucchini
Ingredients
3 - Zucchini, chopped
3 to 4 - Green chili, slit in center
2 - Shallots, diced
1/2 cup - Thick Coconut milk
Curry leaves
Coconut oil
Salt to taste
1/4 tsp - Black pepper powder (optional)
Method
1 ) Wash and cut zucchini into thin even slices.
2 ) Cook zucchini in a heavy bottom pan with green chili, shallots and enough water. Add salt as required. Cook till zucchini is cooked.
3) To the cooked Zucchini, add coconut milk and bring to a boil. Meanwhile taste to check if olan is spicy enough. If not add black pepper powder.
4 ) Garnish with some coconut oil and take off the stove.
Serve with rice.
Tags: Zucchini recipes, Indian recipes
Wednesday, December 20, 2006
Mambazha Pulissery - Ripe Mango Curry
Ingredients
2 - Ripe mango, cut into small pieces
1/2 tsp - Turmeric powder
1/2 tsp - Red chili powder
1 cups - Water
2 cups - Thick yogurt / curds
salt to taste
Grind to paste
1 cup - Grated coconut ( fresh )
1/2 tsp - Jeera / cumin seeds
1/2 tsp - Turmeric powder
2 - green chili
Seasoning
1 tsp - Mustard seeds
1/4 tsp - Fenugreek seeds / Uluva
4 - Dry whole red chili
Curry leaves
Oil
Method
1 ) Cook cut ripe mangoes in one cup water with red chili powder, turmeric powder and salt. Cook till mango pieces are well cooked and can be mashed. Mash a bit of the pieces.
2 ) Meanwhile grind to a paste the ingredients listed to be ground with half the yogurt. Add 2 to 3 leaves of curry leaves also while grinding in the end.
3 ) Add to the cooked mango, whip the remaining yogurt and add to the pulissery. Mix well. Adjust salt as per taste. Bring to a boil and cook for a minute. Don't allow the yogurt to curdle.Take off the stove.
4 ) Heat oil for seasoning in a pan. Add mustard and after it pops add fenugreek seeds, dry red chili and curry leaves. Add this seasoning to the pulissery.
Serve as a side dish with rice. Enjoy this delicious pulissery. This will make a good addition to Onam Sadhya.
Monday, December 18, 2006
Kappa Vevichathu
In this recipe, kappa is spiced up to cater to the malayali taste buds.
Ingredients
500 gm - Tapioca / Kappa
To grind coarsely
1/2 cup - Grated coconut (fresh)
2 - Whole red chili
2 to 4 - Green chili
2 flakes - Garlic
1 tsp - Turmeric powder
Seasoning
1 tsp - Mustard seeds
1 tsp - Urad dal
2 - Shallots, diced
Curry leaves
Coconut oil
1 ) Peel the skin off the tapioca, cut to small pieces and wash well.
2 ) Grind coarsely ingredients to be ground. Set aside.
3 ) In a pressure cooker, pressure cook kappa in two cups of water. Reduce heat after reaching full pressure and cook for five minutes. Take off stove and cool.
Or Cook the kappa in a open pot with enough water to cover the kappa and cook till kappa is cooked well and soft.
4 ) Drain out excess water, if there is excess. But not completely. Retain a little water. If there is no water left after kappa is cooked, add one cup warm water.
5 ) Add salt and reheat. Add the ground ingredients and mix well.
6 ) In a pan heat oil for Seasoning. Add mustard, after it pops, add urad dal, then shallots and curry leaves. Fry shallots to golden brown.
7 ) Add to the kappa. Simmer for 2 - 3 minutes. Take off stove.
Serve hot with fish curry.
Tip
If you need to add additional water to cook tapioca, add warm water. Don't add cold water, as it will harden the kappa and it will not cook well.
Tuesday, December 12, 2006
Beetroot Pachadi
Both the root and leaves have good nutritional value. It's low in calories and fat. It's a good source of fiber.
In Indian cooking beetroot is seasoned and flavored with different spices.
Here is a recipe making use of both the root and the leaves.
Ingredients
1 - Beetroot with leaves
1/2 tsp - Turmeric powder
Salt to taste
To grind to a paste
1 cup - Grated coconut
2 - Green chili
1/2 tsp - Mustard
1/4 tsp - jeera1/2 tsp - Ginger or very small piece of ginger
2 cup - Curd/ yogurt ( medium sour )
Seasoning1 tsp - Mustard4- Red chili ( whole )
Curry leaves
Oil
Method
1 ) Chop and dice beetroot and the leaves into small pieces. In a pot add one cup water,turmeric, salt and the chopped beetroot and leaves. Cook till the beetroot is fully cooked.
2 ) Grind the ingredients listed to be ground (except the yogurt) to a paste with water.
3) Add the ground paste to the cooked beetroot and cook for 2 minutes. Take off the stove and cool.
4 ) Whip the yogurt well and mix in with the cooked beetroot.
5 ) Season with mustard, red chili and curry leaves. Add to the beetroot.
Serve with rice.
NoteUse freshly grated coconut.
A variations to this recipe is Dhanya's Beetroot kichadi
Friday, November 24, 2006
Potato Kurma
Ingredients
2 big - Potatoes, cut into small cubes
1 big - Tomato, quartered
To grind to paste
1 cup - Grated coconut
4 - Green chili's
2 - garlic flakes
1 inch piece - Ginger
1 stick - Cinnamon
4 - Cloves
1/4 tsp - Black pepper powder
1/2 tsp - Fennel seeds
1 tsp - Coriander seeds
1 tsp - Poppy seeds/ Khus-Khus
3 tbsp - Yogurt/curds
Garnish and Season
2 - Shallots,diced
1 cup - Coriander leaves, chopped
Method
1) Boil potato and tomato in enough water, till potatoes are cooked well.
2 ) In a pan, fry the 4 green chili's lightly. Now add the fried chili's into a blender/grinder, along with rest of the ingredients listed to be ground. Grind to a smooth paste with water.
3 ) Add to the cooked potato. Add more water to make a thick curry consistency. Add salt to taste. Cook to a boil. Take off the stove.
4 ) In a pan fry the shallots to a light brown colour. Add the chopped coriander and lightly fry. Garnish the potato kurma.
Tip
1 ) Add other vegetables like peas, carrot, cauliflower.....for a mixed vegetable kurma.
2 ) Boil eggs and add to the kurma.