Green Papaya Curry

Green, unripe papaya is used in Indian cooking to make stir fries or curries. In Kerala itself , this fruit has many names, like karamoosa, kappalanga, ommaka, kappanga, koppakka and so. This is how my mom cooked papaya curry and goes so well with rice.

Ingredients

1 - Medium size unripe papaya

1/2 tsp - Red chilly powder

1/2 tsp - Turmeric powder
1.5 cup - Water

salt to taste

Make a paste of the following ingredients

1 cup - Grated coconut

3 big flakes - Garlic

1/4 tsp - Jeera

1/2 tsp - Red chili powder

1/2 tsp - Turmeric powder

Seasoning

1 tsp - mustard

3 - Shallots, diced

2 sprigs - Curry leaves

Coconut oil or sesame oil

Method:

1 ) Peel the skin and cut the papaya into small cubes.

In a vessel add the diced papaya, chili powder, turmeric powder, salt to taste, water and cook till the papaya is well cooked. Mash a little of the cooked papaya.

2 ) Now add the ground paste and mix in with the papaya. Add more water and making it a curry consistency. Adjust salt to taste. Bring to a boil and take off the stove.

3 ) Season with mustard, shallots and curry leaves.

Goes very well with rice.

Collard greens with Channa dal

Ingredients

Collard green - 1 bunch (cut into small stripes)
Channa dal - 1 cup
Turmeric powder -1/2 tsp spoon
Green chilli - 4
Salt

Seasoning

Mustard - 1 tbsp
Shallots -3 diced
curry leaves
jeera -1 tsp
hing /Asafoetida- 2 pinches
whole red chili-3
Sesame oil -2 tbs

Method

1 ) Cook Channa dal with turmeric, green chilly and salt till semi cooked. Add collard greens and cook till well cooked.
2 ) Now season with mustard,jeera, asafoetida,whole red chilly and the diced shallots(fry shallots till brown). Add to the cooked Channa dal and collard green.
Serve with rice or chapati.


Collard greens with Masoor dal

Follow the same procedure as above. Instead of channa dal, use one cup masoor dal. Cook masoor dal and collard green together. Since cooking time for masoor dal is less.


More recipes on collard greens

Collard greens thoran

Pineapple Pulissery

Ingredients
2 cups - Pineapple cut into pieces
2 - Green chili
1/2 tsp - Turmeric powder
1 cup - Yogurt / Curds
Salt to taste
Grind to Paste

1 cup - Grated coconut ( fresh )
1/2 tsp - Jeera / cumin seeds
2 - Green chili

For seasoning

1 tsp - Mustard
4 - whole red chili
1/4 tsp - Fenugreek seeds / methi
Curry leaves
Coconut oil

Method:
1 ) Boil pineapple with 2 green chili, turmeric powder and salt.

2 ) Grind and make a paste of coconut, jeera, 2 green chili, 2 - 3 curry leaves with little water.
3 ) Add to the cooked pineapple. Also add whipped yogurt, mix well and bring to a boil. Cook for a minute. Take off stove.

4 ) For seasoning - heat oil in a pan, add mustard. When it pops, add fenugreek seeds, whole red chili and curry leaves. Add to the pulissery.

Serve as a side dish with rice.

Avial

Ingredients Vegetables likes Raw banana, white pumpkin,drumstick,carrots,beans,chena(yam) string beans.
2 -green chili
1/2 tsp - red chili powder
1/4 tsp - turmeric powder
Grind Coarsely
1 cup - freshly grated coconut
1/2 tsp - Jeera / cumin
1 - shallot / small onion
2 - green chili
Small piece - ginger
5 tsp - yogurt / curds
2 sprigs - curry leaves
2 tsp - coconut oil
salt to taste
Method
1 ) Cut vegetables to small pieces in equal proportion. Cook vegetables with turmeric powder, red chili powder, 2 green chili, salt and little water.

2 ) Grind coarsely coconut, jeera, small onion, ginger, 2 green chili and curry leaves. Grind lightly(don't make a paste) Add this mixture to the cooked vegetables and mix in well.

3 ) Add curds and little coconut oil. Adjust salt as to taste and take off the stove

This is a dry Avial...not much gravy in it. This will make a good addition to Onam sadhya.

Asparagus Thoran

Ingredients

One bunch of asparagus

To grind coarsely

3- whole red chilli
1/2 tsp - Turmeric powder
1/2 tsp - jeera
1- shallots/small onion
4 tbsp - of grated coconut

Seasoning

1 tsp - mustard seeds
curry leaves
salt

Method:
1 ) Cut asparagus into small pieces.
2 ) In a blender grind coarsely grated coconut,jeera,shallots, red chilli and turmeric powder.
3 ) Heat a nonstick pan, add oil and season with mustard and curry leaves. Add cut asparagus and stir and cook for 2 minutes covered tightly on low heat.
4 ) Then add the Coarsely ground coconut mixture and salt. Sprinkle some water. Cover and cook till asparagus is tender.

This is a delicious recipe which i love to make often.

Prawns fry

Ingredients

1 lb -Prawns
1.5 tsp - chili powder
1/2 tsp - Turmeric powder
1 big - Kodumpuli, soaked in water
2 to 3 sprig - Curry leaves
1/4 cup - Coconut, chopped to small pieces
Coconut oil
Salt to taste

To chop finely

2 - Green chili
5 - Shallots

To crush

1 '' piece - Ginger
6 big flakes - Garlic

Method

1 ) Marinate prawns with red chili powder, turmeric and salt to taste for 5 to 10 minutes.

2 ) Heat oil in a pan, add coconut pieces, curry leaves and fry lightly. Then add chopped ingredients and fry till shallot is light brown in color. Add crushed garlic and ginger and fry lightly.

3 ) Add marinated prawns and kudampuli , stir and cook prawns covered with a lid till the prawns is cooked on a low heat for 5 minutes. Prawns will get cooked in its juices. Now open the lid and dry off the excess water. Add little more coconut oil and fry the prawns till dry.

Serve this hot and spicy prawns with chapati / roti.

Warm Welcome

The art and magic of a perfect mouth-watering recipe, lies in it's blend of different spices used in correct proportion and combination. I have a passion for spicy food and here in this blog you will see some of my favourite recipes. Some of them are traditional kerala recipes on which i grew up.