Murungakai Chemmeen Curry - Drumstick Prawns Curry

This is a nice combination of prawns/shrimps with drumstick. Kodampuli is the tamarind used to bring out the tangy taste to this curry.

Ingredients

500gm -Prawns / Shrimp,cleaned
2 - Drumsticks, cut into pieces
2 - Kodampuli (click to see the pic at the bottom )
2 - Green chili, slit in center
1 inch piece - Ginger,chopped small
3 - Shallots,diced
1/2 tsp - Turmeric powder
1/2 tsp - Red chili powder
6 - Curry leaves
1 cup - Water

To grind to a smooth paste

1.5 cup - Grated fresh coconut
1.5 tsp - Red chili powder
1/2 tsp - Turmeric powder

Seasoning

1 tsp - Mustard
2 - Shallots,diced

Method

1 ) Put Kodumpuli in a small bowel with lukewarm water for 5 to 10 minutes. Clean well in cold water. Set aside.
2 ) In a pot, pour one cup water and add drumstick,kodumpuli, green chili, ginger, shallots, red chili powder and turmeric powder. Bring to a boil and partially cook drumstick, then add prawns and salt. Cook till the prawns and drumstick is well cooked.
3 ) Grind the ingredients listed to be ground to a thick smooth paste with water. Add to the prawns and drumstick. Bring to a boil. Lower heat and cook for 2 minutes.
4 ) To season, heat oil in a pan and pop mustard. Then add shallots and fry till light brown. Add to the curry.
Serve with rice.

Tip

Instead of kodumpuli, use the regular tamarind (lime size) to make this curry. Use fresh coconut for making the curry. Otherwise canned coconut milk is a substitute......but fresh is the best !

Beans Thoran / Upperi - Seasoned French Beans

Thoran or Upperi as is called in Kerala is a dry preparation of different vegetables, which is seasoned with spices and garnished with coconut. Non-veg thoran with egg and fish are also prepared.

Ingredients

500 gm - French beans, chopped to a medium size
1 small - Onion, diced
1 to 2 tsp - crushed red chili powder
1/2 tsp -Turmeric powder
1/2 cup - Grated coconut
Salt to taste

Seasoning

1 tsp - Mustard seeds
Few curry leaves
oil

Method

1 ) In a kadai or wok heat oil and add mustard. After mustard pops, add curry leaves.

2 ) Add french beans, onion, crushed red chili powder, turmeric powder and salt to taste. Stir well and mix in the spices.

3 ) Sprinkle some water and close with a lid tightly and cook on a low heat.

4 ) When the beans is cooked, add the grated coconut and mix in well. Cook for 2 more minutes and take off stove.

Serve as a side dish with rice.

Also try making French beans like the Asparagus Thoran recipe.

Cauliflower Bhajji - Fritters

Yet another appetizer. Great with a evening cup of tea with family and friends. This is very easy to make. Just have the following ingredients in hand, to fry the cauliflower and there you have the cauliflower pakoda.

Ingredients

1 medium size - Cauliflower, cut into small florets

1 cup - Besan / channa dal flour/chick peas flour

1/4 tsp - Red chili powder ( add more to make it more spicy)

1/4 tsp - Turmeric powder

1/4 tsp - Ajwain seeds ( Carom Seeds / Thyme)

Salt to taste

Oil to deep fry

Method

1 ) In a bowl mix besan, red chili powder, turmeric powder, ajwain and salt with enough water to make a thick batter.

2 ) Add the cauliflower florets and coat the batter well on the cauliflower, as in pic below.

3 ) Heat oil in a kadai or wok on medium heat. Carefully add cauliflower, little at a time and fry till crisp and well cooked. Drain on a paper towel.

Serve with tomato ketchup.

Tip

Other vegetables can be used to make pakoda with the same batter. Use sliced onions, potatoes, eggplant, chopped spinach, chilies.

Dahi Vada - Lentil Dumplings in Yogurt

Dahi Vada is a delicious snack, popular in North India. If you are making Uzhunnu vada, make a plain version of uzhunnu vada with just the urad dal paste and use for Dahi vada. This is a great appetizer.

Ingredients

2 cups - Urad dal / black gram dal
Salt to taste
Oil to deep fry

Garnishing with yogurt

2 to 3 cups - Yogurt ( chilled)

1/2 tsp - Jeera / cumin ( dry roast and powder)

1/4 tsp - Red chili powder ( to sprinkle )

1/2 tsp - Chaat masala powder ( to sprinkle )

1 tbsp - Tamarind Chutney

1 tbsp - Coriander leaves, chopped

Salt to taste

Method

1 ) Wash and soak urad dal for 4 to 5 hours. Or overnight.

2 ) Drain and grind urad dal little at a time in a grinder without adding any water. If required add one tablespoon water to make the grinder work. Grind to a thick smooth paste. Add salt and mix well.

3 ) Wet your palms with water, take a small amount and form a ball. Place in the center of the palm. Flatten and make a hole in the center, like a doughnut. As in the pic below....

Or just make round balls and fry as round vada's.Wet the palm when shaping each vada. Water will prevent the paste from sticking to the palm.

4 ) Heat a kadai or a wok with enough oil to deep fry on medium heat. When the oil is hot,carefully slide the vada into the oil and deep fry till crisp and golden brown in colour. Drain excess oil.

5 ) Soak the Vada's in a bowl of luke warm water for 5 minutes and gently press each vada between your palms, to drain off excess water. Set aside

6 )Beat curds well with salt as required in a bowel. Add the vada's and immerse them in the beaten yogurt.

7 ) Garnish - Sprinkle one after the other,red chili powder, roasted jeera powder, chaat masala powder and coriander leaves over the immersed vada's.

Serve the vada in a serving dish with tamarind chutney.

Tip

Vada can be made in advance and stored in refrigetor. When needed......soak them in lukewarm water and follow the above method after soaking in water.

Uzhunnu Vada

Idli and Uzhunnu Vada with sambar and coconut chutney is a hearty South indian breakfast.
On it's own Uzhunnu vada with sambar and coconut chutney is popular snack.

Ingredients

2 cups - Urad dal / black gram dal
4 - Green chilies, finely chopped
1 tsp - Ginger, finely chopped
12 - Curry leaves, sliced
4 tbsp - Coconut bits
1/4 tsp - Baking Soda powder
6 - Black pepper corns ( optional )
Salt to taste
Oil to deep fry

Method

1 ) Wash and soak urad dal for 4 to 5 hours. Best to soak over night,so that you can grind fresh in the morning,if you want to have vada for breakfast.
2 ) Drain and grind little at a time in a grinder without adding any water. If required add one tablespoon water to make the grinder work.


Repeat process and grind the rest of the urad dal to a thick smooth paste.
3 ) Add chopped green chilies, ginger, curry leaves, coconut bits, black pepper corns, baking soda and salt. Mix well.
4 ) Wet your palms with water, take a small amount and form a ball. Place in the center of the palm. Flatten and make a hole in the center, just as in the pic below.

Wet the palm when shaping each vada. Water will prevent the paste from sticking to the palm.

5 ) Heat a kadai or a wok with enough oil to deep fry. When the oil is hot,carefully slide the vada into the oil and deep fry till crisp and golden brown in colour.

Serve with coconut chutney.

Parippu Vada - Channa dal Vada

Parippu vada is a popular evening snack to have with tea in kerala. It's crunchy and mildly spicy yummy treat, traditionally made with thuvar dal. Channa dal can also be used instead of thuvar dal/toor dal. Walk into a chaayakkada (teashop) in kerala and you can have these delicacies, to go with your tea in the evening .

Ingredients

2 cups - Thuvar dal or Channa dal ( I have used channa dal )
1 small - Onion, chopped very small
4 - Green chili, finely chopped
1tbsp - Ginger , finely chopped
10 - Curry leaves, finely chopped
Salt to taste
Vegetable oil to deep fry

Method

1 ) Soak dal for 2 - 3 hours. Drain well. There should not be any water.
2 ) In a food processor or blender, add little at a time some soaked dal and grind. The dal should be ground to a coarse paste - even if some dal remains not ground, its okay. As far as possible don't add any water.
3 ) Mix the chopped onion, green chili, ginger, curry leaves and mix well. Add salt to taste.
4 ) Wet your palms and take small amount of the dal mixture and make a ball. Place in the center of the palm and flatten to a round shape.
5 ) Pour oil in a wok or kadai to deep fry. Heat oil on medium heat. When the oil is hot, slide the vada's into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain.
Serve these crisp parippu vada with tea.

Tilapia Fish Masala Curry - Meen Masala Curry

This is a spicy fish masala curry. Spices like coriander, chili, turmeric and black pepper gives it a distinct flavor. Especially for a fish like Tilapia, this masala goes very well. Other fish to try this recipe is with black pomfret.

Ingredients

3 - whole Tilapia,cut into small pieces

3 - Tomatoes, quartered

5 - Big Shallots, diced

1 inch size - Ginger, cut small

2 - Green chili, slit in center

5 tbsp - Coriander powder

1 to 2 tsp - Red chili powder ( depends on how spicy you want it )

1/2 tsp - Turmeric powder

1/4 tsp - Black pepper powder

2 cups - Water

Salt to taste

Sesame oil

Seasoning

1 tsp -Mustard seeds

10 - Curry leaves

Method

1 ) In a utensil, heat oil, add mustard. When the mustard pops, add curry leaves, shallots, green chili, ginger and stir for 2 minutes.

2 ) Now add the powders - coriander, red chili, turmeric and black pepper powder. Stir for a minute. Add Tomatoes and cook for 2 minutes.

3 ) Add cut fish pieces, salt and water. Cook on medium heat till the fish is cooked and the masala has thickened.

Serve with rice or chapati.

Meen Curry - Fish Curry With Coconut

Sea food is everyday food in my house. As a curry, fried or in thoran/Upperi form. Also as cutlets for snacks. Kerala being a coastal region, is rich in seafood. This makes seafood a part of everyday food in the malayali kitchen.
Fish is a good source of Omega-3 fatty acids, which are essential fatty acids and is not manufactured by the human body. Here is a spicy fish curry preparation with coconut to try.

Ingredients
500 gm - Fish,cut into small pieces.
2 - Green chili, slit in center
1 inch piece -Ginger
2 - Big shallots
1 lime size - Tamarind
2 tbsp - Coconut oil
Salt to taste

To grind to paste

1 cup - Grated coconut
2 tsp - Red chili powder/Cayenne powder or Kashmiri Chili Powder
1/2 tsp - Turmeric powder

Seasoning

1 tsp - Mustard seeds
10 - curry leaves

Preparation before cooking

1 ) Extract tamarind juice from tamarind. Immerse tamarind in lukewarm water and squeeze to extract juice. Make about 1 to 1.5 cup.
2 ) Grind ingredients listed to be ground and set a side.
3 ) Dice shallots, cut ginger into small pieces and slit green chili in center.

Method

1 ) In a pot add coconut oil, add mustard and curry leaves. Then add the cut and diced ingredients.
2 ) Add tamarind juice and the ground paste. Stir and mix well.
3 ) Add fish and salt as required. Cook to a boil.
4 ) Simmer and cook for 5 minutes and take off the stove.


Serve with rice.

This is a kerala fish curry preparation. Fish curry is prepared in different ways with different spices.

Tip
To reduce spice level use kashmiri chili powder instead of cayenne powder.

Potato Kurma

This is a delicious potato Kurma. It's mildly spicy and yummy. I make this for breakfast, to have with appam, puttu or idiappam. Goes well with chapati, naan or rice dishes.

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.

Spices

Fenugreek Seeds

Indian names

Hindi - Methi
Malayalam - Uluva
Tamil - Venthayam
Kannada - Menthe

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Fenugreek leaves and seeds help in digestion, relieve

constipation and overcome flatulence.

Soak fenugreek seeds overnight in little water, then make a paste of it with soaked water and taken the next day morning, helps in relieveing digestive disorders.When taken daily, it lowers blood sugar level.

Cumin Seeds


Indian names

Hindi - Jeera
Malayalam - Jeerakam
Tamil - Jeerakam
Kannada - Jeerage

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Cumin is a essential part of indian kitchen. Its a good source of iron, that strengthens immunity and help boost the power of the liver. Cumin helps relieve symptoms of common cold, since its got antiseptc properties. Useful for digestive disorders, diarrhea, nausea and morning sickness.In our household we boil water to drink, in which a little of cumin is added. Cumin increases the heat in the body and thus makes metabolism more efficient. Its antiseptic properties cure sore throat.

Nutmeg


Indian names

Hindi - Jaiphal
Malayalam - Jathika
Tamil - Jathikkai
Kannada - Jaji Kayi

Bay Leaf

Indian names

Hindi - Tej Patta
Tamil - Birinji ilai
Kannada - Masala Yeli

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Bay leaves have medicinal properties that help cure external infections, skin disease, are used to treat migraines, stress and anxiety. Helps improve digestion and detoxify the system. A regular intake of these leaves in your diet, cures cold and urinary infections. With strong distinctive fragrance, this leaves can help keep bugs away from grains. The essential oil made from bay leaves has antibacterial and antifungal properties, that can cure dandruff.

As noted to me by a reader - Indian Bay Leaf (Tej Petta) is not the same as the European Bay Leaf. The former is actually Cinnamom leaf and has quite a different flavour to European Bay.

Fennel Seeds

Indian names

Hindi - Sauf
Malayalam - Perumjeerakam
Tamil - Perunjeeragam
Kannada - Dodda jeera

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Fennel contains anethole, which stimulates secretion of digestive and gastric juices. Fennel contains aspartic acid, which acts as an anti - flatulent. Chewing on fennel seeds after meals acts as a popular " after mint ".

Dry Ginger

Indian names

Hindi - Saunth
Malayalam - chukku
Tamil - Sukku
Kannada - Sonti

Kodampuli

Kodampuli is a type of tamarind, used in kerala.Mostly used

to cook Fish curry/dishes.

Nuts and Spices

Almonds

Indian names

Hindi - Badam
Malayalam - Badam
Tamil - Badaam, Vadhumai
Oriya - Badaam
Kannada - Badami



Cashew Nut

Indian names

Hindi - Kaju
Malayalam - Kasuvandi
Tamil - Mundhiri Paruppu
Kannada - Godambi, jeedi pappu


Poppy Seeds


Indian names

Hindi - Khus-Khus
Malayalam - Khus-khus, Kaskas
Tamil - Kus Kus, Kasakasa
Kannada - Gase Gase , Gasagase Beeja
Marathi - Khas Khas
Gujarati - Khaskhas
Telugu - Gasagasaalu

Mustard Seeds

Indian names

Hindi - Sarson, Rai
Malayalam - Kadagu
Tamil - Kadugu
Kannada - Sasuve , Sasive Kalu
Bengali - Sarsay
Assamese - Sarioh Guti
Oriya - Sorisha
Marathi - Mohari
Gujarati - Rai
Telugu - Aavaalu


Whole Red Chili

Indian names

Hindi - Lal Mirch
Malayalam - Chuvanna Mulaku
Tamil - Milagai Vatral
Kannada - Kempu Menasina Kayi
Bengali - Paka Lanka
Assamese - Sukan Jalakia
Oriya - Nali lankamaricha
Marathi - Lal Mirchya
Gujarati - Lal Marcha
Telugu - Erra Mirapa kayalu

Lentils

Lentils(dal/Legumes/Pulses )


Black Gram (Pulses)

Indian Names

Hindi - Urad dal
Malayalam -Uzhunnu
Tamil - Ulathamparuppu
Kannada - Uddina Bele


Yellow Split Lentil (Pulses)

Indian Names

Hindi - Arhar/ Tur
Malayalam - Thuvarapparup
Tamil -Thuvaram Paruppu
Kannada - Thugare Bele



Red Lentil (Pulses)

Indian Names

Hindi - Masoor dal
Malayalam - Parippu
Tamil - Mysoor paruppu


Whole green gram dal (Pulses)

Indian Names

Hindi - Moong dal
Malayalam - Cherupayar
Tamil - Pachai Paruppu
Kannada - Hesare Kalu


Bengal Gram (Pulses )

Indian names

Hindi - Channa dal
Malayalam - Kadala Parippu
Tamil - Kadalai Paruppu
Kannada - Kadale




Split Green Gram Dal

Indian names

Hindi - Mung dal
Malayalam - Cheru payar parippu
Tamil - Payatham parruppu
Kannada - Hesara bele

Get To Know The Ingredients - Glossary of Ingredients

Ingredients listed below form a basic guideline for Indian spices,nuts,cereals & Lentils.I will try my best to list the Indian terms for them in Hindi, Tamil,Kannada and Malayalam along with the English term.

Cinnamon

Indian Names

Hindi - Dalchini
Kannada - Dalchini
Malayalam - Karuvapatta
Tamil: Karuvapattai, Sannalavangapattai
Bengali - Daroochini
Assamese - Dalcheni
Oriya - Dalachini
Marathi - Dalchini
Gujarati - Tuj
Telugu - Dalchina Chekka

Cloves

Indian Names

Hindi - Laung/ Lavang
Kannada - Lavanga
Malayalam - Kaarambu , Karayaamboovu
Tamil - Kraambu, Lavangam

Bengali - Labango

Assamese - Long

Oriya - Labanga

Marathi - Lavanga

Gujarati - Laving

Telugu - Lavangalu

Cardamom ( Green )

Indian Names

Hindi - Chhoti elaichi
Kannada - Yelakki (Hasuru)

Malayalam - Pach Elakkaya
Tamil - Pachchai Elakkai

Bengali - Elach (sobooj )

Assamese - Ilachi (sevjia)

Oriya - Gujuratie

Marathi - Welchi (hirvi)

Gujarati - Lila Alchi

Telugu - Yala Kulu (Paachavi)

Cardamom (Big brown)

Indian Names

Hindi - Badi Elaichi , Moti elaichi

Kannada - Doddayelaki

Tamil - Periya yalam , Elakkai ( Pazhuppu)

Malayalam - Elakkaya

Bengali - Elach (Tamate)

Assamese - Ilachi (Muga)

Oriya - Aleicha

Marathi - Masala Welchi

Gujarati - Elcho

Telugu - Yalakulu

Black pepper Corns

Indian Names

Hindi - Kali mirch
Kannada- Kari menasa , Menasina Kalu
Malayalam - Kurumulagu
Tamil - Milagu

Bengali - Marich

Assamese - Jaluk

Oriya - Golamaricha

Marathi - Kale Miri

Gujarati - Mari

Telugu - Miriyaalu

Coriander seeds

Indian Names

Hindi - Sukha Dhania or Dhanya

Kannada - Kothambari Beeja
Malayalam - Kothamalli, Malli

Tamil - Koththamalli Virai

Bengali - Dhonay

Assamese - Dhania Guti

Oriya - Dhania

Marathi - Dhane

Gujarati - Dhana

Telugu - Dhaniyalu

Star Anise

Indian Names

Hindi - Anasphal
Malayalam -Takkolam
Tamil - Anashuppu