Kurumulaku ittu vaticha meen curry / Kerala style

Ingredients:-

Fish(any)- I used King fish

Pepper-2 tspn

Chilli powder- 1 tspn

Turmeric-1/2tspn

Ginger- 20 gms-sliced and crushed

Garlic- 20 gms or one pod full- crushed

Shallots-10 sliced

Curry leaves- 2 sprig

Tomato-2

Malabar Tamarind(KodamPuli)-2

oil-2 tblspn

Salt to taste

Directions:-

• Heat oil in a pan and sauté curry leaves, sliced shallots, crushed garlic and crushed ginger until they are cooked and shallots turn slight brown.
• Add turmeric powder, chili powder, pepper powder  at this stage and saute for 30 sec till u see them black at medium flame.
• Now add the chopped tomatoes, malabar tamarind and cook for 2 min.
• Add some water, salt  and let it boil.
• Add the fish to this boiled mixture and boil them for 12 min or more till the fish is really cooked.
• Now Savor your favorite malabar pepper fish curry with Tapioca, rice etc.

BON APPETITE:)

Thenga arachu vacha meen curry, Fish curry

Ingredients:-

Tilapia-4 fillets[ you can go for manthal (sole fish)]
Tomato-2 large sliced
Ginger 1 inch long sliced-1tblspn
Green chillies-4 long sliced
Curry leaves- a sprig
Tamarind juice of half a lemon size tamarind.
Turmeric pwdr-3/4th tspn
Chilly pwdr-2 tspn
Coconut-1 cup
Shallots-3 + 4
Fennel seeds-1/2 tspn
Water to grind coconut-1/2 cup
Oil-1 tblspn

Direction:-

   

• Bring to boil tomato, green chillies, ginger, curry leaves and tamarind juice with one cup of water.
• Add turmeric pwdr, chilly pwdr to this while boiling.
• Once you see the tomatoes are cooked add the fish and cook it till it turns tender . Do not break them. Tilapia needs very less time to cook. It is the same case with Sole Malabar(manthal) fish.
• Meanwhile grind coconut, 3 shallots and fennel seeds into fine paste.
• Add this to the cooked fish and bring to boil.
• Now while that part is done , heat oil in a wok to fry shallots till they turn brown.
• Add this to the curry.
• DONE.

BON APPETITE:)

Mutta thoran

Egg and health benefits:-  More about Eggs' health benefits .


Ingredients:-(serves 2)


Oil-1 tspn
Mustard seeds- 1/4 tspn
Fenugreek seeds-3 seeds
Cumin seeds- 1/4th of a tspn
Eggs - 3
Chopped onion- 1 small
Green chilli- 2 chopped finely
Coconut shredded- one handful
Turmeric pwdr - for color
Salt  to taste


 Directions:-

• Heat oil in a wok and splutter mustard seeds, cumin seeds and fenugreek seeds.
• Saute onion and green chilli till tender.
• Add in the eggs and turmeric pwdr and saute till scrambled.
• Add in the coconut and fry for another 1 min.
• DONE.

BON APPETITE:)

Pavakka Masala

Ingredients:-


Pavakka-2 cut into round pieces
Onion--1sliced
Garlic-2 sliced
Oil-1 tblspn
Mustard seeds-1/4 th tspn
Curry leaves
Peanuts-10 to 15
Chilly pwdr- 1 tspn
Turmeric pwdr- 1/2 tspn
Coriander- cumin pwdr- 1 tspn
Salt to taste


Direction:-

• Heat oil in a pan. Fry the pavakka in oil. Salt them. Remove them from heat.
• Splutter  mustard seeds and curry leaves and add peanuts in the remaining oil. Fry them for 30 sec.
• Saute onion and garlic in this till they turn brown. 
• Add in the masala pwdrs. Fry them for another 3min.
• Now add the fried pavakka to this and cook for another 2 min.
• Done.

BON APPETITE:)

Cauliflower Masala Curry

Requisites:-

Oil-1tblspn

Mustard seeds-1/4tspn

Fenugreek seeds-4

Curry leaves-8 or 1 sprig

Cauliflower- 200gm (make small flowers out of them)
Shallots-10 sliced
Tomato- chopped 1
Chilly powder-1 tspn
Turmeric powder- 1/2 tspn
Coriander pwdr- 1 1/4 tspn
Garam Masala-1/4 tspn
Cardamom- 2


Cornflour-1/2 tspn
Roasted coconut-2 tblspn


Directions:-

• Prepare the roasted coconut for Masala curry.
• Splutter mustard seeds in oil in a hot pan. Add fenugreek seeds and curryleaves.
• Add the cauliflower and cornflour and stir fry for 7min to roast the vegetable.
• Then add the shallots and tomato , rest of the spices too to cook for another 12 min.
• Finally add the roasted coconut and bring to boil with 2 cups water for 5 min.
• DONE.

BON APPETITE  :)

Beef pepper fry

Requisites:-


Beef-1lb/500gm
Ginger sliced-2x2 inch cube
Garlic cloves sliced-3 big
Turmeric-1/2tspn
Chilly pwdr-1 tspn


Oil
Mustard seeds-1/4tspn
Curry leaves a sprig
Onion thinly sliced-1
Green chillies chopped-3
Ginger garlic paste-1tspn
Pepper pwdr-2 tspn
Coriander pwdr-2tspn
Salt to taste
Coriander leaves to garnish


Directions:-

Cut the beef into small cubes and wash them well before use. If you have some vinegar use 1 tblspn  in water to rinse them.

• Now cook the beef with enough water to soak them and ginger, garlic, curry leaves, turmeric and chilly pwdr. Cook them for 1/2 an hr with lid on at medium flame. If you have a pressure cooker wait for 4 whistles and see if it is properly cooked. Then cook them open at high flame till the water gets evaporated fully.
• Meanwhile splutter mustard seeds and curry leaves in hot oil.
• Saute sliced onions and green chillies in oil till translucent.
• Add the ginger garlic paste and saute for 5 min at high flame. Keep stirring.
• Then add in the cooked beef , pepper pwdr, coriander pwdr and salt to taste. Fry them well until they get rid of the traces of water and the masalas get cooked and turn dark brown.
• DONE. Garnish with coriander leaves and serve hot with rice or any Indian bread.

BON APPETITE:)

Naadan chemmeen masala/ Kerala Style Chemmeen Ularthiyathu/ Shrimp Masala

I don't want to make this much complicated. It is the very common recipe i wanna share. You can make variations by adding the garam masala(1/2 to 1 tspn)or the cloves and cinnamon. You can avoid the coriander pwdr and add coriander leaves. I just have followed the very basic recipe our parents make.


Ingredients:-


Shrimp-1pound
Ginger sliced-1tblspn
Garlic sliced-3big pods
Onion sliced-1 small
Tomato sliced-1
Chilly pwdr-2tspn
Turmeric pwdr-1/2tspn
Coriander pwdr-2tspn
Green chillies-2 small( if u desire more spiciness)
Curry leaves-1 sprig
Salt to taste
Oil-1tblspn
Mustard seeds-1/2tspn


Directions:-

• Splutter mustard seeds in the oil heated in a pan.
• Saute ginger, garlic, and green chillies in oil
• When they seemed cooked u get a different smell. 
• Now add in the sliced onions and saute till transparent.
• Now add prawns/shrimp(cleaned without their shells).
• Add tomato and the dry spices.
• Add salt. Reduce the salt by 1/4th than you usually put for other curries. This is because prawns already are a little salty.
• Add curry leaves.
• Now cook them covered for 10min. They emerge water of their own. So no need to add any.
• After 10 min see if the dish is watery. If you need the gravy leave it so.
• If you want a dry Masala, cooked opened for another few minutes till the gravy is fully evaporated at a high flame. But keep stirring to avoid sticking from the pan.
• Blank the Spicy naadan chemmeen  to the serving dish hot. Serve hot with curry or any bread.
• DONE

Authentic Kerala Style CHEMMEEN ULARTHIYATHU

And another classic ingredient that makes this a different curry would be coconut pieces. Then you will get your chemmeen ularthiyathu. And in that recipe you will use shallots/small onions instead if the big ones. Some people add tamarind paste too which i don,t usually follow. Thats varies personally who prefer more sourness.

BON APPETITE:)

Roasted Coconut for Kerala Masala Curries

Requisites:-


Coconut- 350gm
Shallots-12-15
Garlic-4 big
Fennel seeds-2 tspn
Coriander seeds-3 tspn
Cloves-15
Cardamom-2
Cinnamon- 2 inch  long stick


Directions:-

• Fry all the ingredients in a wide thick bottomed pan at medium flame till they turn brown. Do not increase the flame above medium, since it gives a burnt taste to your roasted coconut mix.
• You can save this for future use up to 12 months.
• You will need only 1 or 2 tblespn per person while making a curry.

Cinnamon stick image:

BON APPETITE:)

Lima beans thoran

Requisites:-


Lima beans-2 cups
Onion chopped-1
Red chilly crushed-3
Turmeric-1/4tspn
Coconut grated-1/2cup
Salt to taste
Oil-1 tblspn
Mustard seeds-1/4 tspn
Curry leaves a sprig


Directions:-

• Heat oil to splutter mustard seeds and curry leaves.
• Add onion and saute till translucent.
• Then add the lima beans, crushed red chilly, turmeric, salt and coconut and cook with the lid on for 7min.
• Done.

BON APPETITE :)

Chemmeen varutharachathu/ chemmeen theeyal

Requisites:-


Shrimp peeled and cleaned- 1 lb/500gm
Tomato sliced-1
Garlic sliced-3 cloves if big
Ginger sliced thin and long of 1 inch cube
Turmeric-1/2 tspn
Chilly pwdr- 1 tblspn
Coriander pwdr-1 tblspn
Ground Roasted coconut- 3 tblspn
Tamarind juice-1/2 cup made out of 1 heaped tblspn
Salt to taste
Water to cook

Oil-1 tblspn

Shallots sliced-10

Curry leaves a sprig

Directions:-

• Cook shrimp with tomato, tamarind juice, dry spices and salt in it with 2 cups of water. This may take around 10 min.
• Now add the roasted coconut and simmer for another 10min. Then keep aside.
• Now heat oil in a pan and saute the sliced shallots and curry leaves. Let the shallots slowly loose its moisture and dry to turn slightly dark. This immerses an immense flavor to the oil.
• Now add the oil to the curry and stir well while serving.
• DONE.

BON APPETITE :)

Chicken Stew / Irachi ishtu

All that glitters is not gold. But the original phrase is 'All that GLISTERS is not gold' a quote by William Shakespeare in Merchant of Venice.  But this phrase has a counter effect on my white luscious appearing rich chicken stew. It tastes as good as it looks like and sometimes more. 

Requisites:-(Serves3)

Chicken cut into small pieces- 300gm

Ginger-garlic paste- 1tspn

Cloves- 3

Cardamom- 1 inch long stick.

Spring onions chopped- 3 Or regular onion-1 chopped 

Curry leaves a sprig

Garlic sliced- 2big

Ginger 1 tblspn chopped or sliced

Green chillies split open- 2 

Red chillies crushed- 2

Carrot-1 big chopped 

Green peas/Fresh peas- Half cup

Coconut milk- Half can/Of half coconut 

Almond/Cashew paste made out 15nuts- 1/2 cup

Pepper- 1 tspn ground

Coriander leaves 

Oil

Salt to taste

Directions:-

• Marinate the chicken with ginger garlic paste and salt for 1 hr.
• Now add the spring onions, ginger, green chillies, curry leaves and garlic into hot oil in a pan. If you have cloves and cardamom add them, else you can opt for garam masala(all spice pwdr).
• After sauting  for 2mins add the chicken and crushed red chillies. Cook this for 20 min till the chicken is well done, covering the pan.
• Throw in the green peas and carrot and cook till they turn tender for 5min or more. 
• Now add the coconut milk and almond/cashew paste with coriander leaves roughly chopped.
• Add salt to your taste. Boil.
• Finally on top dust with pepper and sprinkle little coriander leaves on top while serving.
• You can have this with porotta, rice pancake, puttu, any bread, ghee rice.

BON APPETITE:)

Cabbage thoran

Wash the cabbage after cutting. That is easier than washing leaves individually and then again arranging them properly between fingers to cut them.


Requisites:-


Oil-1 tblspn
Mustard seeds-1/4 tspn
Curry leaves- a sprig
Cabbage-2 cups grated finely
Carrot-half cup grated finely
Green/ red chillies-2 long
Turmeric pwdr-1/4 tspn
Salt to taste


Directions:-

• Heat oil in a pan and splutter mustard seeds and curry leaves.
• Grate the cabbage and carrot using a grater or if possible grate very finely with knife.
• Mix all the rest of the ingredients thoroughly with your fingers in a bowl. Add them to the Oil you have prepared early. 
• Cook uncovered for 10 min. Do not add water. Stir occasionally.( cook at medium-low flame since we are not adding water)
• Cooking uncovered means a lot to taste, color and texture of the fruition.
• Serve hot with rice as a side dish.

ENJOY YOUR MEAL:)

Inchi Thayir

Requisites:-

Oil-1 tblspn

Mustard seeds-1/4 tspn

Ginger chopped finely-2 tblespn
Green chillies chopped-2
Curry leaves-a sprig
Water to cook-1 cup
Curd/Yogurt-3/4 cup
Salt to taste


Directions:-

• Heat oil in a pan and splutter mustard seeds.
• Add the ginger, green chillies and curry leaves. Cook this with a cup of water till the ginger gets tender.
• Now Switch off the stove and add the yogurt. Add salt too.
• Done. DO NOT boil it since yogurt curdles up on heating.
• Serve as a side dish for your Sadya rice.

ENJOY YOUR MEAL:)

Erissery 2

Requisites:-


Pumpkin-2 cups
Red Beans/Vanpayar-1/2 cup
Turmeric-1/4 tspn
Green chillies split open-3
Salt to taste


Coconut-1 cup
Shallots-4
Cumin seeds-1/4 tspn


Oil-1 tblspn
Mustard seeds-1/4 tspn
Curry leaves-a sprig


Directions:-

• Soak the red beans in water over night or at least for 3 hrs.
• Pressure cook the beans, Pumpkin, turmeric, chillies, salt for two whistles.
• Let the pumpkin get mashed.
• Meanwhile grind the coconut with shallots and cumin coarsely.
• Add this to the beans- pumpkin mixture and boil.
• Take a small wok and splutter mustard seeds in hot oil. Add curry leaves.
• Now pour this into the curry.
• Done.
• Serve hot with rice. And as a side dish for Kerala Sadya.
• You can also add Roasted coconut to this curry which gives a different flavor. But the former is the authentic one.

Enjoy your meal:)

Oolan

Kerala Sadya special.


Requisites:-


Ash Gourd diced/Ilavan- 200 gms(around 2 cups) i take pumpkin at times
Black eyed beans-Half cup
Thick Coconut milk-1 cup
Green chillies split open- 3 long
Curry leaves
Salt to taste
Water to cook


Oil- 1tblspn
Mustard seeds-1/4tspn
Red whole chillies not open to garnish-2


Directions:-

• Soak the beans overnight or for at least 3 hrs.
• Pressure cook it with 1 1/2 cup water  for 2 whistles.  Keep aside.
• Now cook the ash gourd with some water, curry leaves and chillies.
• Add the coconut milk and cooked beans. Boil. 
• Heat oil in small pan and splutter mustard seeds. Add red chillies till they turn slightly dark.
• Pour this over the curry.
• Done.

ENJOY YOUR MEAL:)

Rasam

The main ingredient which would give Rasam its unique flavor is Garlic. Then the spiciness is given by the exotic hot pepper seeds.


Ingredients:-


Tomato sliced-2

Garlic sliced-6 big pods or 10 small pods

Ginger sliced- 1inch long 

Coriander leaves-2tblespns

Curry leaves 1 sprig

Chilly pwdr-2 tspn
Coriander pwdr- 2tspn
Whole pepper-10 seeds.
Turmeric pwdr-1/2 tspn
Asafoetida- 1/4tspn(5pinches)
Tamarind juice made out of 1 tblespn pulp-1 cup
Water-2 cups
Salt to taste


Oil-1 tblspn
Mustard seeds-1/4 tspn
Whole Red chillies-2
Fenugreek seeds-7 seeds


Directions:-

• Mix in the first set of ingredients and boil for 10min with the lid on.
• Then take a small pan and heat oil to splutter mustard seeds.
• Add in red chillies and fenugreek seeds to turn lightly dark.
• Add this over the rasam.
• Done.

A mandatory of Kerala Sadya.

ENJOY YOUR MEAL..

Sambar

We have a misconception that this curry is the toughest one to prepare.  Well, considering that this curry goes through 3 stages, and just wanna go through 4 whistles in a pressure cooker its all easy.


Requisites:-


Onion sliced long-1
Potato cubed- 1
Red gram(thuvara parippu)-1/2 cup
Turmeric-1/2 tspn
Green chillies- 3 split open
Ginger sliced into thin 1 inch strips-2tblspn
Garlic cloves big sliced-3(small 6)
Water-2cups


Ladies finger cut 2 inch long-6 pieces
Drumstick cut 2 inch long- 6pieces
Carrot cut 2 inch long- 6 pieces
Brinjal same 6 pieces
Coriander pwdr-3 tspn
Chilli pwdr- 2tspn
Curry leaves-15 leaves
Coriander leaves-4 strings
Tamarind juice made out of 2 tblspn pulp-1 cup
Salt to taste


Roasted and ground coconut-4 tblspn.
Asafoetida- 1/4 tspn


For garnishing:


Coconut oil-2 tblspn
Mustard seeds-1 tspn
Fenugreek seeds-10seeds
Whole red chillies-3


Directions:-

• Cook the 1st set of ingredients in pressure cooker for 2 whistles. Then let it cool so that you can open the whistle.
• Then add the 2nd set of ingredients to this and let 2 more whistles.
• Finally add the 3rd set and boil for 5 min.
• Garnish by spluttering mustard seeds in oil and adding the fenugreek seeds and red chillies. Let them slightly turn brown.
• Done. 

For roasting coconut ..

ENJOY YOUR MEAL:)

Kootu curry

This curry's basic ingredient is black chickpeas and the aromatic roasted coconut. Here in this recipe i have used yam vegetable. Pumpkin is another choice for substituting yam, but it will be slightly sweet. 

Ingredients:-

Black chickpeas/ Kadala- 1cup
Yam/ Chena chopped- 1 1/2 cups
Turmeric-1/4 tspn
Ginger chopped-1tspn
Salt to taste
Water-2cups
Roasted coconut-1 cup


For roasting the coconut you need:-


Coconut Oil-1tblspn
Mustard seeds-1/4 tspn
Curry leaves a sprig
Garlic-2 pods sliced
Red chillies crushed-4

Shallots sliced-5

1 cup Coconut


Directions:-

• Soak the chickpeas overnight. Or at least for 3-4 hrs.
• Now cook the chickpeas with water in pressure-cooker for 2 whistles. The chickpeas should be half cooked.
• Then add yam cubes to this half cooked peas.
• Add turmeric , ginger and salt. Cook the yam with no lid on it. This helps the water to evaporate and simultaneously yam gets cooked.
• When the yam-chickpea mixture is semi dry  and well cooked add in the roasted coconut. Give a stir.
• DONE.

For roasting coconut-

• Splutter mustard seeds and curry leaves. 
• Add garlic,shallots and red chillies. Fry for 3-4 min at medium low flame till the shallots have shrinked.
• Add coconut and fry in it till brown at medium flame. Do not burn them. Keep Stirring. Do not step off from the stove.

If you do not have a pressure cooker cook the chickpeas for 10-15 min with a lid over the pan till it is semi cooked and add in yam. Then let both cook together. When you cook with the lid on, the time consumption for cooking reduces since the steam doesn't escape. 


This is a side dish usually made for Kerala Sadya.

ENJOY YOUR MEAL..

Puli Inji

Ingredients-

Ginger/inji finely chopped-4 tblspn
Coconut Oil-1tblespn
Mustard seeds-1/4 tspn
Curry leaves
Turmeric-1/4tspn
Fenugreek seeds-5 seeds
Green chillies-3 finely chopped
Tamarind juice-1 cup made out of 1 heaped tblespn tamarind pulp.
Jaggeri grated/ brown sugar- 2tspn
1 tblspn rice plainly fried and ground.
Salt to taste


Soak 1 spoon of tamarind pulp in one cup of hot water before cooking. By the time your ginger is cooked this will become soggy and rub the tamarind with your fingers to remove the juice out to the water.


Directions:-

• Heat oil in a pan and splutter mustard seeds and curry leaves. Remove the curry leaves once it fully diffuses its flavor and dries out of moisture.
• Add turmeric and fennel seeds to this oil. Let  the fennel seeds turn light brown. Do check the heat and do not let the fennel seeds and curry leaves burn. It happens to me. If it happens, throw off the oil and do not let your whole curry to be spoiled.
• Add ginger. 
• Add green chillies.
• Let the ginger cook in this oil for 10 min in medium low. You will know that the ginger is sufficiently cooked for this recipe if it appears dry out of moisture and lightly amber.
• Now add in the rest of the ingredients and boil.
• Done.

If you want a thick Puli Inji boil this for a couple of minutes to get your desired texture. If you do not like biting ginger chops you can grind the whole recipe. But please do the first step finally. And start with cooking the ginger in another spoon of oil. This is because we do not want to grind the mustard seeds.


Also remember that when the Puli Inji cools it thickens up. 


This is used as a side dish for rice. And very special in Kerala Sadya.


ENJOY YOUR MEAL :)

Aviyal - Kerala special curry

Ingredients-


Drumstick/muringakkaya-5 pieces 
Ladies finger/venda-5 pieces
Brinjal/vazhuthananga-5 pieces
Yam/chena -5 pieces
Pumpkin/mathan-5 pieces
Potato/urulakizhangu-5 pieces
Half a big onion sliced thickly-ulli
Raw banana/ pachakkaya-5pieces
Carrot-5pieces
Yard Long beans/ achinga payar-5-8pieces


You can use any left over vegetable you have in your fridge. Just see that you cut every vegetables atleast 2 inches lengthwise as you can see in my picture. Pieces i have mentioned here is not the count of whole vegetables but the cut piece numbers of each vegetable. Slight variations doesn't matter. And it doesn't matter if you do not have all the vegetables i have told.


Water-1 cup
Curry leaves a sprig(5)
Green chillies-5 split open length wise
Turmeric- 1/4th tspn
Salt to taste
Freshly grated Coconut- one cup
Curd-3/4 cup


Coconut oil-2tablespn


Directions:-

You can use any left over vegetable you have in your fridge. Just see that you cut every vegetables atleast 2 inches lengthwise as you can see in my picture.

• Now cook every vegetables in one cup of water with lid on the pan. This may take 15 min approximately.
• Add Salt, curry leaves, chillies and turmeric while cooking this.
• If you are using yam cook it first for 5 min and then add rest of the vegetables. This is because yam require more time to get cooked

Check in-between if there is enough water to cook. If not, add a little. Do not let it stick at the bottom and get a burnt taste because this is one among the best dishes you can have from Kerala.

• Meanwhile grind coconut with curd coarsely.
• Add this to the cooked vegetables. Make sure that  before adding the coconut, water has completely evaporated from the cooked vegetables.
• Give a stir and cook for another 5 min with the lid on, at medium flame.
• Finally add the coconut oil over this and give a quick stir. 

Note that you are not heating the oil. The oil goes straight from your bottle to the Aviyal.

• Done. Serve hot with rice as a side dish.

I would like to disclose one tip. And that is- if you can get thick coconut milk from stores you can just add 1/2 cup of it, instead of grinding coconut. DO this only if it is thick because we do not want our Aviyal watery and with gravy. Then use only 1/2 cup of curd.

This is usually a side dish for Kerala Sadya..

Enjoy your meal :)