kerala dishes

All posts tagged kerala dishes

Vendakka /Okra Curry (Fish Curry Style)

Posted by veeenajan on October 16, 2011
Posted in: Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 11 Comments

Ingredients

Vendakka/Okra         -15

Ginger                           -one small piece

Small Onion                -2

Kudampuli                  -1

Chilli Powder             -1tbsp

Turmeric powder     -less than 1/4 tsp

Salt                                 -to taste

Coconut milk              -3/4 of 1  coconut

Water                            -1 cup

Curry leaves                -few

Green chilly                -1(slits)

Coconut Oil                 -2 tbsp

For Seasoning

Coconut Oil                 -1 tsp

Small onion                -2 (finely chopped)

Curry leaves               -5 no

Method

Select 15 small tender okras for the curry ..

Thoroughly wash them and dry with a towel.

Remove the head and tail portions.

Heat the oil  and shallow fry the okras.

Take them out and put them into the pan.

Crush ginger and small onion and add these to the okras.

Add kudampuli slits (dip it in the water for 10 minutes and wash b4 putting into the curry),turmeric powder,chilly powder ,curry leaves ,salt and 1 cup of water and mix well .

Cook until the water gets into very small amount.

Then add coconut milk and chilly slits.

Simmer the fire and cook by stirring occasionally.

When gravy thickens into semi medium consistency season with small onions and curry leaves..

After seasoning close the pan for 5 minutes .

So meen illatha meen curry(fish curry with out fish ) is ready to serve 🙂

Serve with Kuthari Choru..

Love

🙂

Veena

Maida Pathiri and Tomato Roast

Posted by veeenajan on October 1, 2009
Posted in: bread, Breakfast, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , . 16 Comments

Maida Pathiri

pathiri

Ingredients

Maida (All-purpose   flour)- 1 cup

Salt-to taste

Boiled water -3/4 cup

Coconut oil-1  tsp

DSC_0035

Method

In a deep Bowl add thes Maida

In a saucepan boil water along with salt and oil ..

Add this hot water to this maida and mix well with spoon  (don’t use ur hand ok  🙂  ..When the flour become bit cool use ur hand and  knead the flour well ..U will get a smooth dough .So divide the dough into small equal balls .Take a poori press


and dip each ball into oil and place it in the press and press slowly .So u will get medium sized round pathiri ..

or roll as chapathi as shown in the video ..

Heat a non-stick tawa  in low to medium flame and place the pathiri .Cook both sides ..(Same like making chapathy)..

Tomato Roast

tomato roast

Ingredients

Tomato-5

Green chilly-3

Cinnamon-2

Cloves-2

Cardamom-2

Ginger-small piece

Garlic- 5 pods

Curry leaves-1 string

Coriander leaves

Big onion -2

Chilly powder-1/2tsp

Coriander powder-1 tbsp

Turmeric powder-1/2 tsp

Garam masala-1/4 tsp

Pepper power-1 tsp

Sugar-1/4 tsp

Salt-to taste

DSC_0026

Method

Cut tomato into medium size pieces..Heat oil in a kadai and add the spices ..Fry them ,into that add sliced onion ,chopped ginger ,garlic ,curry leaves and green chilly along with salt ..Saute them till the onion become light brown .Now add all the masalas one by one in low flame ..Finally add tomato and mix well with the masala ..Check the salt ,add if needed…Cover the kadai  with a lid and allow the tomato to cook well in low flame ..When cooked ,open the lid and cook until the oil appears in the sides ..Add sugar to boost the taste ..Finally garnish it with coriander leaves and sliced green chilly …Transfer to a serving plate …Serve with maida pathiri …

DSC_0027

Note

Nadan chicken curry is also very best combination with maida pathiri ..So enjoy the food …

Plz click here to view the printable version

maida pathiri

tomato roast

Love

🙂

Veena

Green Peas Masala

Posted by veeenajan on June 25, 2009
Posted in: Breakfast, kerala ruchi, Taste of Kerala, vegetable dishes. Tagged: , , , , , . 49 Comments

Green peas masala

Ingredients

Green Peas-1cup

Big onion-2

Tomato-1

Ginger-garlic paste -1tbsp

Chilly powder-1/2tsp

Coriander powder-2tsp

Turmeric powder-1/4tsp

Garam masala -1/4tsp

Green chilly-1

Curry leaves-1 string

Thick Coconut milk-1cup

Coconut oil-1tbsp

Green peas masala

Method


Soak peas in water for at least 4 hours .(U can use fresh peas also)

After that pressure cook it by adding salt and water.

Heat oil in a pan .Add ginger -garlic paste and saute for 1 minute .

Then add sliced onion ,green chilly ,curry leaves and pinch of salt.

Saute them till the onion become light brown in colour.

Mix all the powders in 2tbsp of water and add this mix to the onion ..

Cook it until the raw smell goes.Now add tomato pieces and stir well ..

Saute them well until the oil began to separate .

Add cooked peas to this mix and stir well ..Allow to boil .

Finally add thick coconut milk to this and boil for 1 minute by stirring continuously .Check the salt

If  u dont want to add coconut milk u can omit this step.

Transfer this peas masala to the serving dish and decorate with coriander leaves.Serve with appam ,chapaty etc

Green peas masala

Print Out

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🙂

Veena

Vegetable Stew

Posted by veeenajan on April 30, 2009
Posted in: Breakfast, vegetable dishes. Tagged: , , , , . 10 Comments

Ingredients

 

Ingredients

 

Carrot-1

Potato-2

Beans-10

Cauliflower -1/4cup (opt)

Green chilly-2(slits)

Thick coconut milk-1cup

Thin coconut milk-1cup

Big onion-1

Curry leaves-2 strings

Ginger-very small piece

Coconut oil-1tsp

15697406_1074060442703235_8258147010419907399_n
Method

Wash and chop all the vegetables into medium sized pieces.

Take a pressure cooker ,add all the vegetables along with salt ,onion slices and 1/4 cup of water .1 whistle is enough

When the pressure settle down open the cooker , add thin coconut milk along with green chilly ,curry leaves and chopped ginger .Stir well.

Allow it to boil and when it become very thick add thick coconut milk to this.

Boil for 1 minute .Check the salt ..Finally garnish with 1 tsp  coconut oil and  string of curry leaves ..

Close the cooker for 5 minutes .

By this time the stew looks like very creamy and medium thick  form ..So transfer the tasty stew to a serving dish and serve hot with palappam ,dosa etc …

15665908_1072711912838088_524362949718964555_n

Love

🙂

Veena

Varuthu Aracha Sambar

Posted by veeenajan on February 15, 2009
Posted in: sadya special, vegetable dishes. Tagged: , , , . 29 Comments

 

Ingredients

 

Vegetables of ur choice -2cup
Coriander seeds-5tsp
Fenugreek seeds-1/4tsp
Urad dal-1/2 tbsp
Asafoetida powder -1 tsp
Chana dal-1tbsp
Asafoetida powder-2 pinch
Dry red chilly-8
Kashmiri chilli-3
Grated coconut-3 tbsp
Green chilly-2
Curry leaves-1 string
Tamarind-lemon sized
Tomato-11/2 (cut into big pieces)
Turmeric powder-1/4tsp
Sambar Dal-1/2cup
Small Onion-12
Salt – to taste
Seasoning
Coconut Oil-2tbsp
Dry red chilly-2
Mustard seeds-1/4tsp
Fenugreek seeds-10
Curry leaves-1 string

Asafoetida powder-2 pinch

 

 

 

 

DSC_0276-1.jpg

Method

 

 

Pressure cook  dal by adding 1/4tsp turmeric powder ,11/2 cup  water and salt(2whistle is enough)

Open the cooker when the pressure settle down..Keep it aside..

Soak tamarind in water .. strain and add to a cooker ..

To that add ur choice of vegetables except ladies finger and tomato ..Fill the water to half the portion of the cooker and cook for one whistle in medium flame .. When done keep aside ..

 

Mean while roast coriander seeds ,chana dal ,urad dal ,menu greek seeds, dry red chilli,kashmiri red chilli separately with out adding oil .. Keep aside ..

Now add one tsp of oil and roast grated coconut along with green chilli slits ,2 small onions and curry leaves ..

Roast coconut till brown shade ..

Now mix all roasted ingredients and allow to cool..

Now by adding enough water grind this to a fine paste ..

When the vegetables are cooked ,add cooked dal also ..

Now add 3 ladies fingers and 11/2 tomato pieces .. Add 2 cup of extra water and curry leaves

 

 

 

DSC_0282 (1)-1.jpg

 

 

Allow to boil

Now add fine paste to this and mix well..

check the taste .. adjust according to ur taste ..

Cook for 15 to 20 minutes in medium flame to reach the correct consistency ..

After that season with mustard seeds ,dry red chilli,fenugreek seeds,curry leaves and asafoetida powder ..

Mix well.. Close the cooker for few seconds ..

Sambar will become more tasty after cooling ..so try to make sambar early morning or in the night ..

So very tasty varutharacha sambar is ready to serve

Serve with rice

 

 

dsc_0278-1

 

Love

🙂

Veena

Kaalan-Thrissur Style

Posted by veeenajan on February 11, 2009
Posted in: sadya special, vegetable dishes. Tagged: , , , . 15 Comments

Kaalan is one of the traditional kerala recipe..Sadya is incomplete without kalan .The recipe is similar to  Erupuli ..In erupuli we are using ripe banana ..So the taste is slight sweet .But kaalan is thick and bit sour in taste . We use raw plantain in kaalan.So here comes the simple recipe of Kaalan …

new-pics-051

Ingredients

Raw plantian(nendra kaya) -1

Yam(chena) -1 cup(chopped)

Curd -2 cup

Grated coconut -1/2 of 1

Pepper-5

Green chilly-1

Red chill-1/2tsp

Turmeric powder-1/2tsp

Cumin seeds-1/4tsp

Salt-to taste

Curry leaves-1 string

new-pics-050

For Seasoning

Mustard seeds-1/4tsp

Fenugreek seeds(uluva)-10

Dry red chilly-2 (chopped)

Curry leaves-1 string

Oil-2tsp

new-pics-048

Method

Peel and cube the plantian and yam ..In a kadai add plantain and yam pieces along with turmeric powder,chilly powder ,salt ,curry leaves and 1 cup of water .

Cook till the vegetables are  done.

Side by side grind coconut ,pepper,cumin seeds and green chilly to a fine paste ..

Add this paste to the cooked vegetables..

Boil them well..Stirring continuously.Add salt

Finally add curd to this and simmer for2-3 minutes..Don`t boil..

Season with mustard seeds,red chilly ,fenugreek seeds and curry leaves ..

Add this to the gravy ..

The simple and tasty Kaalan is ready to serve ..

Note : Its good to use bit sour type  curd for preparing this dish

new-pics-052

Click the link below to take the print out

kaalan

Love

🙂

Veena

Pineapple Pulisserry

Posted by veeenajan on February 5, 2009
Posted in: sadya special, vegetable dishes. Tagged: , , , , , . 23 Comments

After coming back from kerala my son was asking for mambazhapulisserry ..He got addicted to that traditional dish when he was in my home …But here in Dubai its very difficult to get that type of mangoes especially in this season …So finally decided to make pineapple pulisserry to satisfy my son .I know the taste is not exactly the same as of  mambazha pulisseery, still … Its the same recipe as of mambazha pulisserry ….Anyway today he is happy coz i made this curry ..So guys hope u try this ……

kerala-trip-365

Ingredients


Pineapple-1/2 of 1( cut into small pieces)

Garlic-1/2pod

Grated coconut-1/2 of 1

Curd-1cup

Cumin seeds-1/4tsp

Turmeric powder-1/4tsp

Green chilly-2(fine paste )

Chilly powder-1/4tsp

Sugar -1tsp

Curry leaves-2 strings

Mustard seeds-1tsp

Dry red chilly-4

Fenugreek seeds-10 no

Water-1cup

Coconut Oil-2tsp

kerala-trip-359

Method


Cut  pineapple into fine pieces ..In  a kadai add pineapple along with turmeric powder,chilly powder,green chilly paste ,curry leaves ,salt and water .

kerala-trip-349

Cook till the pineapple get soft ..

kerala-trip-351

In a blender grind coconut ,cumin seeds and garlic to a fine paste ..Add this paste to the cooked pineapple and add 1/2cup of water ..Let it boil well and cook for 5 minutes ..Add 1/2tsp of sugar..If the pine apple is not so ripe then u can increase the amount of sugar ..Thats up to u ..

kerala-trip-353

Beat curd with a spoon and make a thick buttermilk and add this to the pineapple gravy ..When started boiling remove from the fire .Now season it with dry red chilly ,fenugreek seeds,curry leaves and mustard seeds ..

kerala-trip-356

So the tasty pineapple pulisserry is ready to serve …Serve with rice …

kerala-trip-367

My related posts:

Pine apple pachadi

Mambazha pulisserry

Pulisserry

Beetroot pachadi

Inchi pachadi

Erupuli

U can click the link below to view the printable version of pineapple puisserry recipe

pine-apple-puisserry1

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🙂

Veena

Inji Pachadi

Posted by veeenajan on October 19, 2008
Posted in: sadya special, vegetable dishes. Tagged: , , . 3 Comments

Ingredients

Ginger Paste-11/2tbsp

Green chilly-2(chopped)

Dry Red chilly-2(cut into small pieces)

Mustard seeds-1/2tsp

Curry Leaves-2 strings

Salt-to taste

Thick Coconut milk-1/2cup or

25gm of coconut milk powder mixed in 1/2cup of water

Yogurt -1cup

Coconut oil-1tbsp

Method

Heat oil in a pan ,add mustard seeds ,dry red chilly and curry leaves .

Let the mustard seeds splutter .

Add green chilly and ginger paste .

Saute all together till the raw smell goes from ginger .

Add salt and the thick coconut milk .Let it boil .

Cook till it become a dry gravy .

U will get a cream colour gravy .Switch off the gas and remove the pan .

Allow it to cool .Beat the curd with a spoon .

When the gravy is cool add the curd and mix well ..Check the salt .

So the tasty and easy inji pachadi is ready to serve .

Courtesy :Lakshmi Nair(Magic Oven)

Love

🙂

Veena

Kappa ishtu/Kollikizhangu Puzhukku /Tapioca Stir fry

Posted by veeenajan on September 26, 2008
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, Taste of Kerala, tea time snacks, vegetable dishes. Tagged: , , , , . Leave a comment

Ingredients

 

kappa puzhukku

kappa puzhukku

Kappa/Tapioca-1 root

Green chilli-1

Garlic Cloves-2

Turmeric powder-1/4tsp

Crushed Chilli-1 tsp or Dry chilli-3

Shallots/cheriya ulli-10

Grated Coconut-2tbsp

Salt-to taste

Curry leaves-1 string

Coconut Oil-

kappa puzhukku

kappa puzhukku

 

Method

Peel and cut the tapioca into medium pieces…

Clean and wash them properly

Boil water and add tapioca pieces and cook them..

When  almost done add salt and stir ..

Then remove from fire  and drain them.Keep aside

Crush small onions ,crushed chilli or dry chilli ,green chilli  and garlic together.

Heat oil in a pan ,splutter mustard seeds  and  curry leaves

Now add the crushed ingredients and turmeric powder .

Saute them till the onion become light brown in colour.

Now add grated coconut and saute for few more seconds.

Finally  add  cooked tapioca pieces and mix well  .. Check the salt

If u want u can omit coconut ..

U can have this simply or serve with fish curry or mulaku chammanthi..

 

kappa puzhukku

kappa puzhukku

 

Love

🙂

Veena

Special Prawns Roast /Chemmeen Roast

Posted by veeenajan on September 22, 2008
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, prawns, seafood, Taste of Kerala. Tagged: , , , , , , , . 36 Comments

 

 

 

This is one of my personal favourite and this is the one which made me confident in my cooking ..Of-course thanks to my Amma …I guaranty about this recipe, if u make with exact quantity ,u are going to get a fantastic prawns roast and u will love it ….After that write to me k ….

Special Prawns Roast

Special Prawns Roast

Ingredients

1.Prawns – 1kg

2.Red Chilly powder -1 1/2tbsp

3.Kashmiri Chilly powder-1 1/2 tbsp

4.Turmeric powder -1 tsp

5.Green Chilly-4

6.Ginger-medium piece

7.Curry leaves-plenty of

8.Coconut Oil-4Tbsp

9.Salt-to taste(11/4 tsp)

Special Prawns Roast

Method

Take the shells out from each prawns and wash well .. Keep aside

Grind the chilly powders,turmeric powder,green chilly,ginger ,salt and curry leaves(10no) to make a fine paste…

Special Prawns Roast

Special Prawns Roast

Take a deep bottomed non stick pan and add prawns into that .. Add the fine paste of masala to the prawns ..Add 31/2 glass of water in to this and mix well..

Allow the prawns to cook …Cook it till the prawns becomes dry with masala .There should be no water left…

DSC_0074

(U can see the prawns to be dark red in color with thick masala over it ..(Check the  salt and  spice.If u need more  add according  to ur taste .)

To this dry prawns masala add 2 tbsp of coconut oil and 20 curry leaves and saute well..Roast in low flame .in between keep on adding curry leaves and coconut oil .

Roast till the prawns get dark red color..( ..When it ready u will get a very nice and fine aroma …..

Spicy Prawns Roast

Spicy Prawns Roast

If u want u can roast it some more time.

Then remove it from fire and transfer into a serving bowl and decorate with green chilly and curry leaves …

Spicy Prawns Roast

Spicy Prawns Roast

Note :

The quantity of the chilly powder vary according to the size of the prawns..

Here i used big prawns.

If u got small one then reduce the chilly powder.

Spicy Prawns Roast

Spicy Prawns Roast

Love

🙂

Veena