Turmeric

All posts tagged Turmeric

Chakka(Jackfruit)Upperi/Poriyal

Posted by veeenajan on March 19, 2013
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 1 Comment

Ingredients 

Chakka Upperi

Chakka Upperi

Unripe Jack fruit/Chakka pieces  -2cup (cut into small pieces )

Pleeled and cleaned Jackfruit seed/Chakka kuru-handful of (cut into small pieces) opt

Crushed Chilli Flakes-2tsp

Curry leaves-2 strings

Salt-

Turmeric powder-1/4tsp

Small onion-10

Coconut Oil-2tbsp

Grated coconut-handful

Chakka Upperi

Chakka Upperi

Method 

Wash and cook the jackfruit by adding salt  and turmeric powder ..keep aside

If u r using jackfruit seed then cook it separately by adding salt ..

Then crush small onion and chilli together ..

Heat oil and add this onion chilli mix ..

Saute this till the raw smell goes ,then add curry leaves and saute ..

Now add cooked jackfruit ,seeds along with coconut ..

Mix well and cook until everything are well mixed ..Check the salt ..

Simple but yummy chakka upperi is ready

In our area we used to say this type of preparation as upperi .. Don’t misunderstand this with chips 😉

And some areas instead of red chilli flakes ,they use green chilli and they call it as chakka poriyal ..

note: Try to use the raw jackfruit which is about to ripe ..(it will add the taste with a slight sweet taste)

Chakka Upperi

Chakka Upperi

U may also like chakka erissery..plz check it out

chakka-erisserry-4

Love

🙂

Veena

Thakkali Vazhattiyathu

Posted by veeenajan on March 6, 2013
Posted in: chammanthi, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . Leave a comment

Ingredients

tomato fry/roast

tomato fry/roast

Tomato-4 medium

Big onion-1 big

Ginger-1 small piece

Curry leaves-1 string

Chilli powder-1/4tsp

Green chilli-2 (chopped)

Salt–

Turmeric powder-pinch

Coconut Oil-1 tbsp

Mustard seeds-1/4tsp

thakkali vazhattiyathu

Method

Heat oil and splutter mustard seeds..

Then add chopped onion,ginger ,green chilli,salt and curry leaves ..

Saute  them till the onion become soft ..

Then add turmeric powder and chilli powder ..

Saute till the raw smell goes ..

Finally add chopped tomato..

Mix well and close the pan and cook for 5 minutes stirring occasionally in medium flame ..

Then open the lid and cook until the raw smell goes ..

Then sprinkle 1 tsp of coconut oil and few curry leaves and close the pan for 5 minutes ..

Then serve with rice ,dosa,chapati…

Its a quick and simple recipe and best combination with rice ..If u feel so lazy to cook a complicated dish for lunch try this 🙂 A nadan dish without much ingredients and my amma`s one of the easiest recipe.. 🙂

Note : if u want u can add garam masala and coriander powder to make more flavourful for chapathi ..

tomato fry/tomato roast

Love

🙂

Veena

Very Simple Vendakka/Ladies Finger Curry

Posted by veeenajan on June 5, 2012
Posted in: kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 3 Comments

Ingredients

vendakka/ladies finger curry

Ladies Finger/Vendakka-10 to 15

Thick Coconut milk(Onnam Palu)-1/2cup

Thin Coconut Milk(Randam Palu)-2cup

Green Chilly-3 to 4

Big onion-one small(thin slices)

Curry leaves-1 string

Fenugreek Seeds(Uluva)-4 to 5

Salt- to taste

Turmeric Powder-1/4tsp

Lemon juice-1 tbsp

Coconut Oil-2tbsp

vendakka/ladies finger curry
vendakka/ladies finger curry

Method

Wash the ladies finger thoroughly and wipe with a kitchen tissue.

Cut them in to medium pieces

Heat oil in a non stick pan ,add ladies finger pieces

Saute for 5minutes in low flame .

Now add onion pieces and saute for another 5 minutes .

Then add thin  coconut milk along with turmeric powder,fenugreek seeds ,green chilly slits and cook for 10 minutes by closing the pan in medium heat .Stir occasionally .

After that add salt ,curry leaves and thick coconut milk .Stir well ..

Check the salt ..Finally add lemon juice and mix well.Adjust the lemon juice according to ur taste.

Don’t boil the curry after adding the thick coconut milk ..Just cook for 1 minute while stirring continuously.

So the very simple adn yummy vendakka curry is ready ..Serve with Rice or of ur choice .

vendakka/ladies finger curry

Love

🙂

Veena

Thani Nadan Chemmeen Manga Curry

Posted by veeenajan on May 17, 2012
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, prawns, seafood, Taste of Kerala. Tagged: , , , , , , , , , . 5 Comments

Ingredients

Prawns(Chemmeen)-1/2kg

Raw Mango(Pacha Manga)-2

Chilly Powder(Mulaku Podi)-11/2tbsp

Turmeric Powder(Manjal Podi)-3/4tsp

Green Chilly(Pacha mulaku)-2(slits)

Ginger(Inchi)-1 medium piece

Small onion(Cheriya ulli)-4

Salt-to taste

Curry leaves(curryveppila)-2 springs

Coconut milk-3 1/2cup (1 1/2 coconut)

Seasoning

Small onion-3(slices)

Curry leaves-few

Coconut oil-1tbsp

Method

De-vein ,clean and wash prawns properly.

If the prawns are big ,then u can cut each prawn into 2 ..

Here I am getting big type .

Cut the mango into medium pieces.

Crush ginger and onion.

In a kadai combine crushed onion- ginger mix,prawns,chilly powder,turmeric powder,green chilly,salt ,curry leaves and coconut milk .Mix well.

Cook till the prawns are half done in medium heat .Stirring occasionally .Otherwise there is a chance of getting coconut milk curdle .

Now add the mango pieces and cook. (if u add the mango pieces in the beginning itself ,then the pieces will be overcooked )

Cook till the oil began to separate .

If u find the curry to be very thick, u can add boiled water  and cook for few more minutes to make the required consistency ..

Finally season with onion and curry leaves .Mix well.

Close the kadai for 10 minutes and serve with rice or dish of ur choice

Very very simple but delicious curry is ready in few minutes .. 🙂

Note :

The spice and sourness depends upon the kind of chilly powder and mango u use.

So change the amount of chilly and mango according to ur taste..

For prawn curry smaller prawns are more tastier than big one  ..U can find my other prawns recipes too

Click the link below

Special  Simple Prawns Roast /My Grandma`s Recipe

Tiger Prawn Roast

Love

🙂

Veena

Simple Pacha Manga Curry

Posted by veeenajan on May 15, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , . 1 Comment

Ingredients

Raw Mango-1

Thick Coconut Milk-of 1

Ginger(Inchi)-1/4tsp

Green chilly(pacha mulaku)-1 minced

Curry leaves(curry veppila)-few

Mustard seeds(kaduku)-1/2tsp

Coconut oil(velichenna)-1tbsp

Chilly powder(mulaku podi)-1/4tsp

Turmeric powder(manjal podi)-less than 1/4tsp

Coriander powder(malli podi)-1tsp

Salt -to taste

Water-1/2cup

Method

 

Wash and peel the mango..Mince them(kothi ariyuka)

Heat coconut oil,splutter mustard seeds,then add green chilly,curry leaves ,ginger .

Saute for 1 minute in low flame .

Then add turmeric powder,chilly powder and coriander powder one by one .

Saute for 10 seconds .

Now add minced mango and salt .

Saute for 3 minutes in medium flame.

Then add water ,let it boil .

Finally add thick coconut milk

Stir well and cook for 1 minute by stirring continuously.

So the very easy and tasty Manga curry is ready to serve ..

Best combination with rice,kanji ,vishu katta etc…..

Love

🙂

Veena

 

Easy Mango Pickle/Manga Achar

Posted by veeenajan on May 9, 2012
Posted in: chammanthi, chutney, kerala ruchi, Mother`s Special, pickle, sadya special, Taste of Kerala. Tagged: , , , , , , , , . 3 Comments

Ingredients

  1. Raw mango-6
  2. Chilly Powder-3tbsp
  3. Turmeric powder-1tsp
  4. Mustard -1/2 tsp
  5. Asafoetida powder(kayam)-1/4tsp
  6. Fenugreek Powder(uluva)-1/4tsp
  7. Salt-needed
  8. Sugar-1/2tsp
  9. Sesame  Oil/nallenna-5tbsp
  10. Vinegar-more than 1/4 cup
  11. Garlic-10 pods(julienned)
  12. Green chilly-4(minced)
  13. Curry leaves-2 springs
  14. Split mustard seeds(kaduku parippu)-1/2tsp
  15. Boiled and cooled Water-1cup

Method

  • Choose good raw mangoes.
  • Wash well and cut into small pieces.
  • To this add 2tbsp of salt and mix well with hand.
  • Keep aside for 2-3 hours

  • In a kadai heat oil,splutter mustard seeds ,then throw in  curry leaves ,garlic  and green chillies.
  • Fry them for few seconds  .Lower the flame ..
  • To this  add chilly powder,turmeric powder ,asafoetida powder and fenugreek powder .Mix well .
  • Saute till the raw smell goes.
  • Very careful while doing this ,don’t burn the powders .
  • Now add water and vinegar ..Boil well (add vinegar depending up on the quantity and quality of mangoes )
  • Switch off the flame ..After cooling down add mango pieces ..Mix well ..
  • Check the salt.
  • Store this easy spicy mango pickle in a glass bottle.
  • Close the lid tightly.
  • Can use after few days ..

Note: If ur mango is too sour u can add 1/4tsp of sugar ..If u are in hurry then u can  cook the mango pieces .. . Add one tbsp of sesame oil (heat and cooled) in the top to avoid fungus .. So it will take time but tastes great .. My amma use to do this way …

Love

🙂

Veena

Murigakka(Drumstick) Upperi/

Posted by veeenajan on May 8, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , . 2 Comments

Ingredients

Drumsticks-6

Thick coconut milk-1cup

Small onion-10

Crushed red chilly-1/2tsp

Curry leaves-few

Salt-to taste

Coconut Oil-1tbsp

Water-/2cup

Method

 

Choose fresh tender Drumsticks.

Peel them and cut into small pieces.

In a cooker add these pieces along with water and salt .Cook till the first whistle comes.

Soon open the cooker and add thick coconut milk and stir well and cook in low flame.

Cook till the drumstick pieces are dry.Check the salt

Take out from the stove and keep aside.

In a kadai heat oil,then add onion slices ,curry leaves and saute till light golden brown.

Then add crushed red chilly flakes and saute till the raw smell goes (in medium flame )

To this onion chilly mix add cooked drumstick and mix well..

Try to mix carefully .Cook for 2 minutes more

So the yummy murigakka upperi is ready to serve

Love

🙂

Veena

 

When one

 

Easy Chicken Roast/Malabar-Thirur Style

Posted by veeenajan on May 7, 2012
Posted in: chicken, kerala ruchi, Kids Special, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , , , , , . 2 Comments

Ingredients

Chicken-3/4kg

Tomato-2

Small Onion-1/2kg

Ginger-garlic Paste-2tbsp

Roasted Chilly Powder-2tbsp

Turmeric powder-1tsp

Green chilly-3

Coconut Oil-34tbsp

Salt-to taste

Curry leaves-plenty of

Method

Cut the chicken into small pieces.

Wash well and keep aside.

Cut each small onion into 4-5 pieces

In a vessel mix all the ingredients except tomato ,that is sliced small onions,green chilly slits,ginger-garlic paste,salt,coconut oil,curry leaves,chilly powder and turmeric powder.Mix well with hand.

Then to add chicken pieces and mix well .

Keep this aside for minimum half an hour.

Then heat a non stick kadai  and  add this marinated chicken .

Close the kadai and cook in medium flame .

No need to add water .

Stir occasionally.

When its 3/4th done ,add tomato pieces and cook

When the chicken is fully cooked then open the kadai and roast the chicken till the oil comes out .

Finally add some more curry leaves and serve with chapty ,nan etc of ur choice

So the simple but yummy chicken roast is ready

Love

🙂

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

Love

🙂

Veena

 

 

Chakka Erissery

Posted by veeenajan on April 15, 2012
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 4 Comments

Ingredients

Raw jack fruit -2 cups(better to take jack fruit which is just about to ripe )

Chakka kuru-10

Turmeric powder-1/4tsp

Chilly powder-1/2tsp

Water-2cups

Salt-to taste

Grated coconut-1 1/4 coconut

Cumin seeds-1/4tsp

Coconut oil-2tbsp

Mustard seeds-1/4tsp

Dry red chilly-5

Curryleaves-2strings

Method

Chop each jack fruit pods into 4- to 5 pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If u r cooking in cooker 2 whistle is enough.

In a blender grind 1 coconut and cumin seeds along with very small amount of water .Not grind too fine paste..

Add this mix to the cooked jack fruit .

Mix and boil well in low flame.

In a pan heat coconut oil,splutter mustard seeds,dry red chilly and curry leaves .

When done add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown colour.

Add this seasoning to the jackfruit-coconut mix.

Switch of the fire and close the pan for 10 to 15 minutes.

So the very tasty traditional chakka erissery is ready to serve

Love

🙂

Veena