kerala cuisine

All posts tagged kerala cuisine

Squid/Kanava/Koonthal/ Pepper Roast

Posted by veeenajan on June 23, 2012
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , , , . 3 Comments

Ingredients

Squid Pepper Roast

Squid-1/2kg(after cleaning)

Big Onion-2 medium

Tomato-1

Ginger Chopped-1tbsp

Garlic Chopped-1tbsp

Chilly Powder-1/2tbsp

Coriander powder-1 1/2 tbsp

Turmeric powder-1/2tsp

Cumin powder-1/4 tsp

Pepper Powder-1tbsp

Green chilly-2 (slits)

Curry leaves-2strings

Salt- to taste

Water-2cup

Squid Pepper Roast

Method

Clean and cut the squid in to rings and wash thoroughly.

In a cooker add this cleaned squid along with 1/4 tsp turmeric powder and salt.

After 6 whistles switch off the fire and allow the steam settle down .

Now open cooker ,switch on the fire,and cook until all the water get evaporates .keep that aside

Heat  oil in a non stick kadai .

Add one string of curry leaves,saute for a second ,now add ginger-garlic (chopped).

Saute for 2 minutes and then add onion slices,green chilly along with  salt

Saute till the onion become dark golden colour

Now add all the powders one by one in low heat

Saute till the smell goes .

Now add tomato pieces and cook well.

Finally add our cooked squid ,mix well with the masalas.Add 1/2 cup of water and mix .

Close the kadai and cook it for another 10 minutes in medium flame.

Now open the kadai and saute for 2 minutes .

Finally sprinkle curry leaves and serve …

Squid Pepper Roast

Love

🙂

Veena

Chena-Muringakaya Theeyal /Yam-Drumstick Theeyal

Posted by veeenajan on October 13, 2011
Posted in: kerala ruchi, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 5 Comments

Ingredients

Chena/Yam– 200gm

Drumstick – 1

Grated Coconut – 1/2 of 1

Dry red chilly-3

Coriander seeds-handful

Tamarind Juice – of one Lemon size

Curry leaves -few

Coconut oil – 2tbsp

Mustard seeds – 1 tsp

Shallots/cheriya ulli – handful

Salt – to taste

Water – 2 cup

Jaggery- very small amount ( optional)

Method

Peel the yam and cut into medium sized cubes ..

Also cut the drumstick into small pieces..

Wash both vegetables well and keep aside..

In a pan add 1/2 tbsp of coconut oil and heat.

When hot  add coconut scrap ,dry red chilly,coriander seeds and curry leaves and stir well..

Fry these till  the coconut turns golden brown in colour.

Take out the pan and keep aside for cooling the coconut mixture.

Now  grind the coconut into fine paste by adding very small amount of water..

In a pan add remaining  coconut oil and heat .Splutter mustard seeds ,then add dry chilly and curry leaves one by one.

Then add the shallots slices and saute for 5 minutes.

Now add  the coconut paste into this and add 2 cups of water and salt..

Now add the yam cubes , drumstick pieces and curry leaves .

Close the pan and cook until the vegetables are done ..(in medium flame)..

When the vegetables are done add the tamarind juice and stir well ..(by this time if the consistency of the gravy is too thick u can add boiled water into this and mix )

Boil the curry for another 10 minutes .

Now u can add jaggery ..

Check the salt ..

So the yummy theeyal is ready to serve .

Transfer the curry in to the serving dish and enjoy the meal..

U can have this theeyal with rice ,chapathy ,nan etc..

Love

🙂

Veena

Cheru Naranga Kichadi/Lemon Kichadi

Posted by veeenajan on April 20, 2010
Posted in: kerala ruchi, sadya special, vegetable dishes. Tagged: , , , . 8 Comments

Ingredients


Lemon – 3

Green Chilly – 2

Ginger – 1 small piece

Thick coconut milk-1/4 cup

Curd – 1/2 cup

Salt – to taste

Sugar – one pinch

Mustard seeds-1/4 tsp

Curry leaves – 1 string

Dry red chilly – 2

Method


Steam the lemons till they become soft..

When cool cut in to small pieces.

Mix with salt and keep aside for 6 hours ..

If u can keep for overnight then its too good ..

Add chopped green chilly and ginger to the lemon and mix well..

Now take thick coconut milk and add .

Also add curd and pinch of sugar …Check the salt ..Add if needed..

Finally heat oil in a kadai and splutter mustard seeds,dry red chilly and curry leaves ..

Add this to the lemon mix ..

So the tasty and simple lemon kichadi is ready to serve …

Courtesy: Lakshmi Nair

Click the link to take the print

Cherunaranga Kichadi

Love

🙂

Veena

Savala Vada/Thula Vada /Mulaku Vada

Posted by veeenajan on March 13, 2009
Posted in: starter, tea time snacks. Tagged: , , , , , , . 34 Comments

Savala Vada …Its a pure nadan tea time snack  recipe ..In my village it is called as thula vada ..But I came to know that it has got 2 other names also ..Savala vada and mulaku vada ..Don`t know about other names … 😉  Its so easy to make and got a nice taste also ..So here comes my favorite vadas recipe

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Ingredients

All purpose Flour/Maida -1cup

Big Onion /savala-1(chopped finely)

Green chilly-3(chopped finely)

Ginger -1tsp(chopped nicely)

Curry leaves-1 string(chopped)

Baking soda -1/4tsp

Salt-to taste

Water-1/2 cup

Oil-1 tsp

Oil-for frying

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Method

 

Sieve maida ,baking soda and salt..Keep aside

In a bowl add chopped onion ,ginger, green chilli,curryeaves l .Mix well
Then add water and mix
Now add maida mixture and knead to a soft dough
Finally sprinkle one tsp of oil and keep in a tight container for 2 hours .

Now divide the dough into small small balls ..Apply oil or water to the palm of your hands and shape dough into the shape of uzhunnu vada (press each balls between ur palms and make a round shape and make whole in the center using finger .

Heat oil in a kadai .Deep fry the vada in hot oil.When it become golden brown and crisp remove from the oil and drain .Serve with chutney

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Love

🙂

Veena

Tomato Curry Using Coconutmilk(Thakkali thengapal curry)

Posted by veeenajan on February 19, 2009
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , . 21 Comments

Ingredients

thakkali pal curry/Tomato gravy in coconut milk

thakkali pal curry/Tomato gravy in coconut milk


Tomato-3 big(cut into big pieces)

Green chilli-2(slits)

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp

Big onion-2 (medium pieces)

Ginger chopped -1tsp

Coriander powder-11/2tsp

Thick coconut milk-3/4cup

Salt -to taste

Sugar-one pinch

Curry leaves-1 string

thakkali pal curry/Tomato gravy in coconut milk

thakkali pal curry/Tomato gravy in coconut milk

Method


Heat oil in a kadai .

Add onion and green chilli , ginger,curry leaves into this and saute  .

Saute till onion becomes translucent.

Lower the flame ,add chilly powder,turmeric powder,coriander powder and saute.

Now add tomato pieces and salt .Mix well with the masala,saute for 2 minutes ..

Then add one cup of water and close the pan and cook in low flame for 5minutes .

Don`t mash  tomato pieces too much ..

Finally add coconut milk  and pinch of sugar ..Check the salt ..

Mix well .Cook for 2minutes in low flame ..Remove the curry from the stove  when it begin to boil ..Sprinkle curry leaves and serve with rice ..

Note :The spice level of chilli and chilli powder varies ..So adjust the amount  accordingly 🙂

thakkali pal curry/Tomato gravy in coconut milk

thakkali pal curry/Tomato gravy in coconut milk

Love

🙂

Veena