Embark on a culinary journey through Kerala's vibrant flavors and beyond, mastering the art of home cooking with popular Indian dishes along the way. This blog is your one-stop shop for exotic spices, comforting curries, and delightful dishes that will tantalize your taste buds and impress your loved ones.
Sunday, March 20, 2011
Vishu Recipe -Mezhukkuvaratti (Dry Mixed Vegetables Curry)
Vishu Recipe - Vazhakkai Poduthuval (Dry Raw Banana Curry)
Ingredients
To pressure cook
8 raw bananas
½ tsp. turmeric powder
Salt to taste
For Garnishing
½ coconuts (grated)
6 green chilies
For Seasoning
1 tsp. mustard seeds
2 tsp. black gram dal
2 red chilies (broken)
4 tbsp. oil
Making
Peel and cut raw bananas into small pieces. Pressure cook along with turmeric powder and salt and set aside. Heat oil. Add mustard seeds, black grams dal and red chillies.when brown add the cooked vegetables. Cook the vegetables on a low fire till dry. Run the grated coconut and green chilies in a mixie for a minute and add to the vegetables. Serve hot
Ø You can substitute vazhakkai (raw bananas) with ¾ kg chenai(suran)
Vishu Recipe -Beans Poduthuval (Dry beans Curry)
Ingredients
To pressure cook
½ kg beans
½ tsp. turmeric powder
Salt to taste
For Garnishing
¼ coconuts (grated)
4 green chilies
For seasoning
1 tsp. mustard seeds
1tsp black gram dal
2 red chilies (broken)
2 tbsp. oil
Making
Wash and chop the beans into very fine pieces. Add turmeric powder and salt, then pressure cook. Set aside. Heat the oil and add mustard seeds, black gram dal and red chillies.when brown, add the cooked vegetables. Cook on a low fire till the vegetables become dry. Run the grated coconut and green chilies in the mixie for a minute and add to the vegetables. Serve hot.
- You can substitute beans with cluster or string beans.
- You can also add 100 gms shelled green peas along with the beans while cooking.
Sunday, August 22, 2010
Semiya Payasam
Parippu Payasam
Ingredents
Theeyal Kerala Style
Large onions - 2(sliced fine)
Garlic cloves - 2
Grated coconut - 1 cup
Shallots -1 cup
Fenugreek seeds - 1 tsp
Chili powder - 1 tbsp
Jackfruit seed- 100 gm(cut into 4)
Tuvar dal-1/3cup
Coriander seeds - 1 tsp
Green Chilly(slit)-3
Salt to taste
Oil-4 tsp
Tamarind extract - 1 tbsp
Turmeric powder - 1 tsp
Curry leaves - a few
Method of preparation
Heat two tsp of the oil in a frying pan and add ½ cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and ½ cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes.
Sambar -Onam special
Toor dal-1 cup(washed and soaked for 30 minutes)
Tamarind-size of a golf ball or Tamcon paste-1 tsp
Turmeric powder-1/2 tsp
Mustard seeds pinch
Salt-as required
Oil-2 tsp
Mustard seeds-1/2 tsp
Dry grated coconut-3 tsp
Cilantro/coriander leaves- (optional)
Curry leaves(a few)
Jaggery or sugar- 1 tsp
Fenugreek seeds -1/2 tsp
Green chillies- 3
Red chillies-5
Cilantro seeds -3 tsp
Bengal gram -2 tsp
Cumin seeds -1/2 tsp
Onion -1
Vegetable-Tomatoes, Drumstick, Okra, Capsicum, Radish, Carrots, Onions
Method of preparation