kerala dish

Dry Red Bean + Pumpkin Curry(Unakka payar mathanga curry )

Posted by veeenajan on February 18, 2009

Posted in: vegetable dishes. Tagged: kerala dish, kerala food, pumpkin, red beans, vegetarian dishes for lunch. 6 Comments

When i feel too lazy to cook I go for simple recipes like parippu ularthiyathu ,parippu thakkali ,unakka payar etc ..Actually in my opinion this kind of simple recipes are more tasty than complicated ones!!! I enjoy these curry with curd and pickle….I know like me many of u like this combination ….So try this easy recipe.Hope u will like this .. 🙂

Ingredients

Dry red beans-1cup

Pumpkin-1cup(cubes)

Crushed dry red chilly -1 1/2tsp(or according to u )

Small onions-15

Curry leaves-1string

Sugar -little (opt)

Salt -to taste

Method

Soak red bean for 1/2 hour ..Then pressure cook this by adding salt and enough water to cover .. Then add pumpkin pieces to the cooked beans and again pressure cook it.(2 whistle)

Crush onion ..

Heat coconut oil in a kadai ..Add crushed onion and saute them ..Now add the crushed red chilly and curry leaves and saute them together till the raw smell goes.

When done add the cooked red beans and pumpkin to this onion mix and stir well ..Add enough water for the gravy .If the pumpkin is not ripe enough u can add pinch sugar ..It will add the taste ..Check the salt .Bring to boil .Slightly mash the pumpkin . .So the easy and tasty curry is ready ..Serve with rice

Click the link below to view the printable version

payar-mathaga

Love

🙂

Veena

Ingredients

Fresh Prawns-1 kg

Refined Oil-for frying

Curry leaves-4strings

Ginger-2tbsp(lengthwise)

Garlic-8 to 10 (thin lengthwise slices)

Garlic pods-5 (without cutting)

Green Chilly-10(slits)

Chilly powder-11/2tsp

Kashmiri chilly powder-2tsp

Turmeric powder-one pinch

Asafoetida powder(kaayam)-one pinch

Fenugreek powder(uluva)-1/4tsp

Vinegar-1/2cup plus 3 tbsp

Lukewarm Water-1/2cup

Sesame Oil-3tbsp

For marination

Chilly Powder-2tsp

Turmeric-1/8 tsp(very small amount)

Salt-to taste

Method

Remove the shell and devein the prawns.

Wash them properly using salt and vinegar .

Drain the prawns .Cut each prawns into 2 pieces.(here I used medium sized prawns)

Mix salt ,turmeric and chilly powder and rub into the prawns.

Keep aside this marinated prawns for half an hour .

Heat oil and fry the prawns.(fry 3/4th )

Don`t make it too crisp and hard .Otherwise it will become hard.

Keep that aside.

In the sesame oil deep fry ginger ,garlic,green chilly and curry leaves separately .

Mix both the chilly powders with 3 tbsp of vinegar and make a paste ..

Saute this chilly paste and the turmeric in the same oil we fried ginger .

Then add fenugreek powder and asafoetida powder .Then add prawns ,garlic pods (5) fried ginger -garlic-green chilly -curry leaves and stir well.Then add half cup of vinegar and half cup of lukewarm water .

Add salt.Bring it to boil and continue cooking on low flame until the prawns are well coated with the masala(10 minute)

Check the salt .Add more if u needed.

When cool transfer this to a airtight container

Pour a table spoon oil (the same oil we used to fry the prawns) on the top of the pickled prawn.Oil should be stand in the top of the pickle(we r doing like that to avoid fermentation). Allow it to rest for few days before having..

After few days u can keep it in refrigerator . Enjoy yummy prawns pickle with rice.

Note

If u r using king prawns then cut it to 3 or 4 pieces.

Click the link below to view the printable version

prawns-pickle

Love

🙂

Veena

Vendakka Mezhukkupuratti(Okra 0r Bhindi)/Ladies Finger Roast

Posted by veeenajan on March 19, 2008

Posted in: vegetable dishes. Tagged: bhindi, kerala dish, ladies finger, okra, south indian dish. 5 Comments

It is a very simple recipe ..Very nice combination with Rice..We can make vendakka in many different style ..This is one among them..Will write others soon..In my hostel days my friend Sreeja used to bring this when she coming back from home ..Its a nostalgic feeling …hmm…I miss that days …

Ingredients

Ladies finger/Vendakka-1/4kg

Small onions -8nos

Dry Red Chilly -4 no or

crushed chilly- 1 to 1 1/2tsp

Curry leaves-few

Salt-to taste

Coconut Oil-3tsp

Method

Wash vendakka in salt water and drain it … Discard the ends of vendakka by cutting it off ..Cut the remaining part of the bhindi into one inch sized pieces..

First crush small onion and dry red chilly together …(not grind so well)…Take a non stick kadai and heat oil and add this onion mix , curry leaves and saute well …Saute till th raw smell of onion and red chilly goes..U will get a good smell when it done ..Then add ladies finger and salt and stir well…Close the kadai for 10 min d cook in a low flame …Then open it and stir well.(while opening the lid make sure that the steam does not fall in to the kadai) ..Stir it till the vendakka become bit crispy and dry..That time u can see the oil coming out from it ….Now transfer the vendakka mezhukku into a tissue paper and then to the serving bowl…

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Cashew Nut Curry/Kasuandi Curry

Posted by veeenajan on March 19, 2008

Posted in: vegetable dishes. Tagged: cashew nut, kerala dish. Leave a comment

Don`t know how many of you are heard of cashew nut curry !!!

In my case, I can’t just imagine my childhood “Vishu” without Vishu Kanji and Cashew nut Curry …Still when I remember those days feel lost ….My Amma used to make yummy cashew nut curry ..On those days we had kashumavu(cashew tree) in most of our houses ..So its easy to make nice curry with fresh nuts. Now i think its not so easy to get those..So now I am using plain nuts (raw with out roasting) …Hope children as well as adults will like this recipe ….