kerala food

All posts tagged kerala food

Koottucurry(Varutherusserri) North Kerala Style

Posted by veeenajan on May 21, 2012
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , . 9 Comments

Ingredients

Chana dal-1/2cup
Raw Plantain -1 small
Yam-1/2 cup
Chilli Powder-1/2tsp
Turmeric Powder-1/4 tsp
Salt-
Coconut Oil-4tbsp
Jaggery -1/2 of one
Pepper Powder-1 1/2 tsp
Grated Coconut -1 glass for grinding
Cumin-1/2tsp

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For Seasoning

Coconut Oil-2tbsp
Mustard seeds-1tsp
Dry red chilli-4
Curry leaves -2 strings
Grated coconut-2 glass

 

 

 

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Method

 

Soak kadala parippu for 1 hour .
Pressure cook this chana dal,plantain and yam by adding 1 cup of water ,salt,chilly powder and turmeric powder.
3-4 whistle is enough.After the pressure settle down open the cooker
After the whistles ,remove the cooker from the stove and allow to cool .

Now grind 1 cup of grated coconut with cumin seeds to a coarse paste .
Add this paste to the cooked pieces and allow to boil in low flame .
Then add crushed jaggery and boil well ..
Then remove from the stove and keep aside .
Now heat coconut oil in a kadai .
When hot ,splutter mustard seeds,dry red chilly and curry leaves.
Now add 2 cups of grated coconut and fry in medium flame till the colour changes to dark brown colour.
finally add pepper powder to this coconut fry and fry for few more seconds.
Add this coconut mix to the curry we already prepared .
Now mix well.Check the salt .
So traditional Koottucurry or as we say in thrissur varutherusseri is ready to serve ..
Serve with Rice ..

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Veena

Kurumulakittu Varattiya Nadan Kozhi Curry/Nadan Pepper Chicken

Posted by veeenajan on May 6, 2012
Posted in: chicken, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , , , , . 10 Comments

Ingredients

  • Chicken-1kg

  • Freshly Ground Pepper-3 1/2 Tbsp

  • Curry leaves- plenty of

  • Green chilly-5(slits)

  • Turmeric-1/2tsp

  • Chicken Masala-1 1/2tsp

  • Coconut pieces-handful

  • Cashew nuts-10(opt)

  • Ginger-Garlic Paste-2tbsp

  • Coconut Oil-4tbsp

  • Big onion-3

  • Tomato-3

  • Thick Coconut milk-1/2cup(opt)

  • Salt-to taste

Method

 

  • Clean and Cut chicken  into small pieces ,wash thoroughly and keep aside.

  • Heat a non stick pan .

  • Add coconut oil and fry coconut pieces into light brown colour.

  • To this add curry leaves and fry.

  • Now add ginger-garlic paste.

  • Saute for few seconds.

  • Then add finely chopped onion ,green chilly and salt.

  • Saute till it become light golden in colour.

  • Now its time to add turmeric powder and chicken masala powder.

  • Saute well for 5 minutes in low flame .

  • Now add pepper powder and saute .

  • Then add  finely chopped tomato and cook for few minutes .

  • To this add cashew nuts ,mix well.

  • Finally add chicken pieces ,cover the pan and cook in medium flame .

  • Stir well occasionally.

  • Check the salt .Finally when the chicken is fully done(u can see the oil is oozing out from the gravy and the chicken is fully covered with gravy) add thick coconut milk .

  • Mix well and cook for another 2 minutes.

  • Finally sprinkle 1tbsp of coconut oil and few curry leaves .

  • Yummy Pepper chicken is ready to serve

 

Courtesy

Mazhavil Manorama Thani Naadan

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Veena

 

 

Chembu(colocasia/taro) Vattichathu…

Posted by veeenajan on January 19, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , . 4 Comments

Chembu(colocasia) vattichathu

Ingredients

Small type of Chembu-10 nos

Small onion-3

Garlic-2

Ginger-very small piece

Red chilly power-1tsp

Coconut oil-1tsp

Turmeric powder-less than 1/4tsp

Salt-to taste

Kudampuli-one small piece

Water–2cup

Curry leaves-few

Chembu

Chembu vattichathu

Method

Cook chembu with salt and a pinch of turmeric powder..keep aside..in a KaAdi add water,chillypowder,turmeric powder,crushed ginger ,small onion d garlic,coconut oil,curry leaves,salt and puli .. Boil well and let the water become  half portion ,then add the cooked chembu to this gravy… Allow to cook for another 5 minutes in low flame..check the salt..finally if u want u can fry onion  d curry leaves in 1/2tsp of oil d add to the curry….close the Kadai tightly d keep aside…D serve with rice ….u can keep this curry for two days with out refrigerating d it’s taste more nice  after one day..  : )

U can check my other chembu recipe by clicking the link below

Chembu Kuthikachiyathu

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Veena

Papaya(kapplanga) Thoran/Stir fried Raw Papaya with Coconut

Posted by veeenajan on October 24, 2011
Posted in: vegetable dishes. Tagged: , , , . 2 Comments

Ingredients

Papaya      – 1

Crushed Dry red chilly-1 1/2 tsp

Small Onion (cheriya ulli)- 6

Curry leaves-1 string

Salt- to taste

Coconut Oil-1 tbsp

Grated Coconut- handful

 

Method

 

Peel,deseed and cut the papaya into cubes..Here I used an unripe papaya which is going to ripe soon ..I selected this from fruit section as here in dubai never get such papayas in vegetable section..Too raw papaya won’t taste as good as this ..

Boil water in a kadai by adding salt..Put these papaya pieces in the water  and cook till it done ..I never use cooker for this ..Sometimes papaya may over cook and that will spoil everything !!

Heat oil in a pan,add crushed onion and saute.When the colour began to change add crushed dry red chilly and curry leaves .Saute till the raw of the chilly goes.Now add grated coconut and stir for 2 minutes.Finally add cooked papaya and mix well..Stir well for few minutes and transfer into the serving plate ..

Its a good combination with kanji and rice ..

 

 

 

 

 

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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

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Veena

Cherupayar(Green Gram) Puzhukku

Posted by veeenajan on June 9, 2009
Posted in: Taste of Kerala, vegetable dishes. Tagged: , , , , . 31 Comments

 

cherupayar puzhukku

 

Ingredients

 

Green gram(cheru payar)-1cup

Dry red chilly-3

Green chilly-2

Small Onion-10

Garlic-1 pod(opt)

Curry leaves-1 string

Salt -to taste

Grated coconut-handful

Water-1/4cup

Coconut oil-2tbsp

cherupayar puzhukku

Method

 

Soak the green gram for half an hour.

Wash it properly and  pressure cook  by adding 1/2 cup of water and salt .

One whistle is enough.Open the cooker after 10 minutes.If u feel that its not cooked enough cook for few more minutes.

For puzhukku green gram should be cooked well..

When its ready keep aside

Now crush red chilly,green chilly,garlic(opt) and small onion  together .Dont make them paste ..

Heat coconut oil in a pan.Add these crushed mixture and curry leaves .Saute till its raw smell goes.

When done add cooked green gram and mix well ..Check the salt .

Finally add grated coconut .Mix well .Cook for 2 minutes in low flame By that time all water left in the gram would be gone ..The puzhukku should be dry.

Then remove from the fire and transfer in to a serving plate.Garnish with curry leaves

cherupayar puzhukku

Serve with Kanji ..Its a good combination 🙂

 

Take Print out

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Veena


Pineapple Payasam- My 150th Post

Posted by veeenajan on May 15, 2009
Posted in: dessert, payasam, sadya special. Tagged: , , , , , . 20 Comments

pineapple payasam

Ingredients

pineapple payasam

Pineapple-2cup

Sugar-1/2cup

Medium thick coconut milk-3cup

Condensed milk-1/2cup

Sabudana (chowari)-1/2cup

Salt-a pinch
Dried ginger powder-2 pinch

Cardamom powder-1/4tsp

Ghee-1tsp(opt)

Cashew nuts-10(opt)

Yellow colour-2tsp (mix one pinch into 2tsp of water)

pineapple payasam

Method


Chop pineapple into fine pieces.

Cook them in 1 cup of water along with 2tbsp of sugar .

When cooled grind this cooked pineapple in to fine paste.

Take a deep bottomed pan ,add sugar to this pineapple paste and saute for 10 minutes

Cook sabudana in 2 cup of water (add sabudana in boiling water and cook).

Add  cooked  sabudana and yellow food colour to the pineapple paste .

Boil for 5 minutes.

Add one pinch of salt to balance the sweetness

Now add coconut milk to the pineapple mix and boil .Stir continuously

When it begin to boil add condensed milk to this (u can increase or decrease the quantity of sugar and condensed milk)

Switch off  the gas and add the cardamom powder and ginger powder

Close the pan for half an hour to keep the flavour of the payasam

If u want u can add cashewnuts  (fry them in ghee and add) and if the pine apple is not that ripe enough u can add 2 drops of pineapple essence into it .

So the tasty and delicious pineapple payasam is ready to serve

Note : If u want to bite pineapple pieces then keep aside few cooked pieces and add to the pineapple paste .

pineapple payasam

Print Recipe

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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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Veena

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

Posted by veeenajan on February 18, 2009
Posted in: vegetable dishes. Tagged: , , , , . 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 ..  🙂

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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

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Click the link below to view the printable version

payar-mathaga

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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

 

 

 

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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

 

 

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Veena