Potato Curry With Coconut Milk

Ingredients:
Garlic                            -     2 cloves
Cinnamon                      -    2" piece
Cloves                            -     4
Fennel Seeds                   -   ¼ tsp.
Black Peppercorns          -   4
Potatoes, medium sized -   4, peeled, cubed
Onion                             -  2, sliced
Green Chilies                -  2 to 3, slit
Ginger                           -   2'"piece, chopped
Red Chili Powder         -   2 tsp.
Coriander Powder         -   2 tsp.
Turmeric Powder          -    2 tsp.
Salt                               -     as required
Coconut Milk               -     ½ cup, semi- thick

For tempering:
Oil - 4 Tbsp.
Mustard Seeds -2 tsp.
Shallots - 4, chopped
Curry Leaves- 1 sprig
Method:

1. Coarsely grind the garlic, cinnamon, cloves, fennel seeds and peppercorns together.
2. Combine the chopped potatoes, onions, green chilies, ginger, red chili powder, coriander powder, turmeric powder, salt & 1 cup of water in a pressure cooker.

   3. Pressure Cook for about 3 to 4 whistles or until the potatoes are done. Break the potatoes into small pieces.

4.  Mix in the coconut milk and simmer for 3 to 4 minutes & switch off flame.
5. Prepare the tempering(optional step) by spluttering mustard seeds, shallots & curry leaves in hot oil.
6. Once the onions turn golden brown. Pour the tempering into the prepared curry, stir & serve with any Indian breads or appam.

Note:
* Tempering is an optional step.
* Adjust the quantity of water as required.

Angamaly Fish Curry

Yum

Ingredients :
 Fish             -        1 Kg. cut in small to medium cubes
Raw Mango -         1 (medium sized, peeled  & sliced)
Onion           -         1 (medium sized, finely sliced)
Shallots        -         20 no.(finely sliced)
Green Chillies -      4-5 (sliced)
Garlic              -     4 cloves (crushed)
Ginger             -     1" piece, (sliced)
Turmeric Powder -  ½ tsp.
Coriander Powder : 3 Tbsp.
Red Chilli Powder : 1½ Tbsp.
Salt to taste
Vinegar    -     3 Tbsp.
Coconut Oil -  3 Tbsp.
Curry Leaves - 2 sprigs
Semi Thick Coconut milk – 2nd extract - 1 cup
Thick Coconut milk -1st extract     -          ½ cup

For Tempering :
Fenugreek Seeds    -  ¼ tsp.
Shallots/Cherriya ulli         -   8 (finely chopped)
Dried Red Chillies -   4
Red Chilli Powder   -  ½ tsp.
Fenugreek  powder(ulluva podi) - a pinch
Curry Leaves - 1 sprig
Salt to taste

Method:
1. In a pan (heavy bottomed/manchatti), add the sliced onion, small onion, crushed garlic, chopped green chillies, sliced ginger, turmeric powder, coriander powder, red chilli powder & required amount of salt & crush them with your fingers.
2. Add the curry leaves, vinegar, coconut oil into it and combine well.
3. Now pour the semi thick coconut milk & half of the thick coconut milk so that it just covers the ingredients.Add  little if required.
4.Keep the vessel on high flame & bring it to  boil. Once it starts boiling add the sliced raw mango  and cook until the mango pieces are almost done(cooked). Check the gravy for salt.
5. Reduce the flame to medium, slide in the fish pieces; check and adjust the salt & swirl the pan so that all the fish pieces are  immersed in the gravy.
6. Bring the gravy to a boil then Cover and cook  for  about 15 mins or till the fish is cooked. By now the mango pieces would  be done too.
7. Lower the flame to low & pour the remaining half of the thick coconut milk & cook for another minute or two. Swirl/shake the vessel(DO NOT use a spoon as the fish might crumble) so that everything is combined well. Remove from flame & set aside.
8. for the tempering.. In a frying pan, heat coconut oil, splutter fenugreek seeds, sliced  shallot, dried red chillies, curry leaves & fenugreek  powder and red chilli powder, saute till it turns to light brown in colour and  pour it on the  curry .
9. Goes well with rice,  Appam or any other Indian bread.

Notes :
* I used King Fish/nei meen , Pomfret/ avoli or any other  thick fleshed fish can be used.
* I used Fresh coconut milk . You can use coconut milk powder or the canned one too, but fresh coconut milk does make a huge difference .
Recipe Source: Taste of Kerala

Colocasia fry/Chembu mezhukkupuratti

Ingredients :
Chembu (Colocasia) - 300g.
Turmeric Powder -  1/2 tsp. 
Red Chilli Powder -  1 Tbsp. 
Salt  to taste
Coconut oil - 3 Tbsp. 
Mustard Seeds -  1 tsp. 
Dry red Chilly - 2 no. 
Curry leaves - 1 Sprig

Method :
1. Peel, Clean & cut the Chembu into medium size cubes. 
2.Cook chembu with salt and turmeric powder until  it becomes tender. Drain the  water and set aside.
3. Heat oil and splutter Mustard Seeds in a pan. Add the Dry red chili & Curry leaves & saute for few seconds. 
4.  Add the the cooked Chembu pieces, chilly powder and salt (if needed). Shallow fry on low flame till golden brown & crispy on the outside & soft inside. & serve with rice. 

Note:
* if you feel that the vegetable needs to become a bit more tender even after cooking it in water, just cover the pan while frying for 5 or more minutes until tender. 

#kerala #thecookingcauldron #spicy #chilli

Ridge Gourd/Peechinga In Coconut Milk

                                This is a mildly spiced curry, adjust the number  of green chillies according to its level of heat. Ridge gourd also known as loofa is a common sight in several bathrooms, but many people are unaware that it can also be consumed when harvested @ a young stage before they become fibrous.

Ingredients:
Ridge gourd/Peechinga   -   2 big, peeled
Oil                     -   2 Tbsp.
Onion                   -   1 big, chopped
Garlic                  -   3, crushed
Green chillies          -   2, slit lengthwise
Curry leaves            -   1 sprig
Red Chilli flakes       -   1 tsp.
Turmeric powder         -   ½ tsp.
Medium thick coconut milk-  ½ cup
Salt to taste

Method:
1.Wash the peeled gourds, slice them in 4 lengthwise & chop.
2.Heat oil 2Tbsp. oil in a pan & add the 3 crushed garlic & sauté for few seconds.
3.Add the curry leaves,1 chopped onion,1tsp. of red chilli flakes & 2 slit green chillies and sauté until the onions are golden brown in colour.
4.Add in 1/2 tsp. of turmeric powder and combine well for a minute or two. To this add the chopped ridge gourds & required amount of salt combine well & cover & cook on medium flame till the ridge gourds are cooked well.
5.Remove the lid & cook until almost all the water has gone. Now add 1/2 cup of medium thick coconut milk, mix well & remove from flame. Serve. Goes well with rice, chapattis.



 

Broccoli Thoran (stir fry with coconut)

Ingredients:
Broccoli, finely chopped          -          1 head( 250g - 300g.)
Onion, finely chopped              -          1
Oil                                             -          1 Tbsp.
Mustard seeds                           -          1 tsp.
Urad dal                                    -           1 tsp.(optional)
Dry red chilies                          -            2
Curry leaves                             -           1 sprig
Cumin seeds                             -           ½ tsp.
Turmeric powder                      -          ¼ tsp.
Grated coconut                          -          ½ cup
Salt- to taste

Method:

1. Heat oil in a pan and splutter the mustard seeds. Add & saute the urad dal until light gold in color.
2. Add the dry red chilies, curry leaves, cumin seeds, chopped onion, turmeric powder & saute well for a couple of minutes.
3. Lower the flame to medium low and add the  chopped broccoli & salt and combine well.
4. Cover the pan and cook until the broccoli is done, mix in between.(will not take much time, do not overcook)
5. When the broccoli is done add the grated coconut and combine well. Check the salt add more if needed. 
6. Saute for a minute. Switch off flame. Goes well with rice & chapathi.

Achinga Payar Thoran (Long beans stir fry)

                           I used to know this as payar, I didn't know it was also called  achinga payar. I prefer to use dry red chilli instead of green chilli as I find it hard to distinguish between the payar & the green chilli. I know it's childish & yes, I do the same for all the thoran dishes with green vegetables.

Ingredients:
Long beans/achinga, chopped finely                   -                 250 g.
Mustard seeds                                                      -                  ½ tsp.
Urad dal                                                                -                  ½ tsp.
Curry leaves                                                         -                  few sprigs
Shallots, sliced                                                     -                  5 or 6 no.
Dry red chilli                                                        -                  3 no.
Grated Coconut                                                    -                  ½ cup
Turmeric Powder                                                  -                 ¼ tsp.
Cumin Seeds                                                         -                 ¼ tsp.
Oil(pref. coconut)                                                 -                  1 Tbsp.
Salt  to taste

Method:

1. Coarsely grind ½ cup of coconut, ¼ tsp. cumin seeds & ¼ tsp. of turmeric powder(you can also crush it using mortar & pestle).
2. Heat oil in pan, splutter mustard seeds, add the urad dal. dry red chilli, curry leaves & sliced shallots. Saute for a minute or two.
3. Add the ground coconut mixture and saute well for a couple of minutes & add the chopped achinga payar & required amount of salt & combine well.
4. Cover with a lid & cook on medium low flame for about 10 minutes or until the beans become soft(Make sure to stir in between). 
5. Once the beans has become soft open & cook for  few minutes, until the dish becomes dry. Remove from flame & serve with rice.

Avial with curd

                                 This is similar to recipe here, the only difference is that I have used curd  instead of mango & have also added potato. We liked this avial compared to the one prepared with mango. There are so many ways to prepare, it differs with  locations trivandrum style, kotayam style etc. & some people(like me) prefer it a bit overcooked.


Ingredients:
A mix of Veggies of your choice(cut in small strips)  -   ½ - ¾ kg. 
(I used yam(chena), snake gourd(padavalam), long beans(achinga), Carrot, Drumstick, potato, Cucumber(vellarika))
Curd, lightly beaten -       ½ cup
Coconut Oil            -        1 tbsp.
Turmeric powder   -         ½ tsp.
Chilly powder        -         1 tsp.
Salt as required
Curry Leaves a few sprigs
Coconut Oil           -          ½ tbsp.

For Grinding:
Grated Coconut     -         of half a coconut
Cumin                   -         1 tsp.
Green Chilies       -           4 or 5 

Method:

1. Cut the yam(chena) in small and long strips, immerse it in water and set aside.
2. Cut the remaining veggies and place it in a separate  bowl of water.
3. Heat a tablespoon of oil in  a hard bottomed vessel and place the drumsticks, achinga, snake gourd, potato, carrot, Yam(chena) and finally vellarika one above the other respectively.(ref. Notes)
4. Add the turmeric, chilly powder and the required amount of salt on top of the vegetables, close the vessel with a lid and cook it on low flame.
5. Coarsely grind the coconut, cumin and the green chilies and set aside.
6. When the vegetables starts to boil combine all the vegetables together. Add the coarsely grounded coconut mixture and the curry leaves and combine well.
7. When all the vegetables has been cooked, add the beaten curd, combine well.
8. Finally drizzle the remaining coconut oil on the prepared avial and remove from flame & serve with rice.

 Notes:

• The reason as to why the veggies are arranged is because no water is added & also to prevent the yam from losing its color.
• The use of curd or mango is for the light sour taste. The dish will become watery if the amount of curd is increased.

Fish Mappas

Yum

Ingredients:
Fish (i used hammour fillet)    -      500g.
Turmeric powder                     -        ½ tsp.
Chili powder                            -       1 tsp.
Pepper powder                         -       ½ tsp.
Onion, big, finely sliced          -         1
Ginger garlic paste                   -       1 ½ Tbsp.
Green chili                                -      4
Tomato, sliced                          -       1
Cardamom                                -       3
Cloves                                       -      3
Cinnamon                                 -       1 inch
Pepper powder                          -       1 tsp.
Thin coconut milk                     -      1 cup
Thick coconut milk                   -      ½ cup
Curry leaves                              -      few sprigs
Coconut oil  as required                        
Salt as required

Method:

1. Marinate the cleaned fish pieces with ½ tsp. turmeric powder, 1 tsp. chili powder, ½ tsp.pepper powder and salt for 10 to 15 minutes. Shallow fry the marinated fish pieces until it is half cooked & set aside.
2. In a pan(i used a manchatti) heat oil & add 3 cardamom, i inch piece of cinnamon & 3 cloves, after few seconds add 1 ½ Tbsp. ginger garlic paste, sliced onion & 4 green chili & saute till the onion becomes light brown in color.
3. Add the tomato and pepper powder and cook until the tomatoes become a bit soft. Now add 1 cup of  thin coconut milk and salt, stir and when it boils add the fried fish pieces. Cover and cook om  medium low flame for 10 minutes.
4. Now add the thick coconut milk to the curry & cook for another 5 minutes on low flame. Remove from flame, garnish with curry leaves(lightly crush with your fingers b4 adding them) & serve.

Wayanadan Chicken Curry

                       Wayanad is a district in the north-east of Kerala, India & here are some facts about Wayanad(from wiki)..

1.  The Folk etymology of the word says it is a combination of Vayal (paddy field) and Naad (land), making it 'The Land of Paddy Fields'. 
2. It is set high on the Western Ghats with altitudes ranging from 700 to 2100 m.
3. It is the least populous district in Kerala.

Ingredients: 
Chicken                               -            500 g.
Coconut milk                      -           ½ coconut
Tomato, large, sliced          -           1
Onion, large, sliced             -           1
Ginger, finely chopped        -           1 inch piece
Garlic,  finely chopped        -            5 cloves
Green chili, vertically slit    -            5 
Chilli powder                      -          1 tsp.
Coriander powder               -          ½ tsp.
Turmeric powder                -           ½ tsp.
Pepper powder                    -          ½ tsp.
Garam masala                     -          ½ tsp.
Salt    to taste
For the Seasoning:
Coconut Oil                        -          1 Tbsp.
Mustard seeds                     -          ½ tsp.
Dry Red Chilies                  -           2
Curry leaves                         -          a sprig


Method:

1. Clean & cut the chicken pieces in medium size.
2. Take a pan(pref. an earthen pot) and place the chicken pieces. To this, add salt, turmeric powder, chili powder, coriander powder, garam masala, chopped garlic, chopped ginger, green chili, tomato and onion. Mix the ingredients well & set it aside for 10 min.
3. Now place the pan on medium  heat and add some water(just to cover the chicken) &Combine gently & let it boil. Lower the heat  and cover the pan and cook for 20 minutes or until chicken is done.(the amount of gravy will be reduced by now)
4. Once the chicken is cooked give the gravy a gently stir and add the coconut milk and cook for few more minutes.Switch off flame & set aside. 
5. For the seasoning, take another pan and heat some coconut oil(2 tsp.) , add mustard seeds, once spluttered add the red chilies & the curry leaves. Pour this over  the cooked chicken curry, combine gently & serve. 

(recipe source:Mr. Biju Thomas, Haritagiri Hotel, Wayanad)

Carrot Thoran (Carrot Stir Fry)

Yum

Ingredients:
Carrot, minced                   -       3 or 4
Onion, minced                   -      1 
Cumin  seeds                     -       ¼ tsp.
Grated coconut                   -      ¼ cup
Ginger chopped                  -      ½ tsp.
Green chilies, chopped       -      3
Turmeric powder                 -    ¼ tsp.
Mustard seeds                      -     ½ tsp.
Curry leaves                        -     a sprig
Dry red chili                        -     2
Salt to taste
Oil

Method:

1. Combine the minced carrot, onion, cumin seeds, coconut, salt, green chilies, ginger, turmeric powder in a bowl using your hands.
2. Heat a tablespoon of oil in a pan and splutter mustard seeds, add the dry red chili and the curry leaves to saute for a minute.
3. Now add the combined mixture of carrot and coconut to the pan and saute well for 2 or 3 minutes.
4. Cover the pan with the lid and let it cook on low flame for 3 or 4 minutes.
5. Remove the lid and mix again and open cook for another 3 minutes. Remove from flame when the carrot are cooked and serve with rice.

Fish Molee (Fish in coconut milk gravy)

Yum

           My mom makes meen molee occasionally,I made a small change in the recipe(I marinated the fish before using(from Kothiyavannu)). This dish goes well with appam, this is the first time I am making this dish as I got the green signal to give fish for my baby daughter. The doctor advised to give a mildly spiced fish gravy to begin with and she suggested fish molee.

Ingredients: 
King Fish(any firm fleshed fish), washed, cleaned & cubed  - ½ kg.
Turmeric powder                               -         1 tsp.
Lemon juice                                      -         of half a lemon
Salt         
Onion, sliced finely                          -        2
Tomato, sliced                                  -        1
Ginger garlic paste                           -         1 Tbsp.
Black pepper powder                       -         ½ tsp.
Thin Coconut Milk                          -          1 Cup
Thick Coconut Milk                        -           1 cup
Mustard seeds                                  -           ½ tsp.
Curry Leaves                                   -           few sprigs
Green chilly, slit lengthwise            -           4
Oil (pref., coconut oil)                     -           3 Tbsp.
Salt according to taste

Method:

1. Marinate the fish in turmeric powder, lemon juice and salt for about half an hour.
2. Heat oil in a pan and fry the marinated fish for a 3 or 4 minutes on each side and set aside.
3. Heat oil in a thick bottomed pan and splutter the mustard seeds, add the sliced onion, green chillies, curry leaves and saute until the onions becomes soft. Add the ginger garlic paste and pepper powder and saute for a 2 or 3 minutes. 
4. Add the tomatoes and saute for a minute or two.
5. Lower the flame and add the thin coconut milk and salt & combine well.
6. Carefully add the fried fish to the gravy. Cover & simmer until the fish is completely done.
7. Add the thick coconut milk and swirl the pan, simmer for 2 or 3 minutes.
8. Remove from flame and serve with palappam or vellayappam.

Avial (Mived Vegetables With coconut)

Yum

                                This is a traditional dish of Kerala made with a variety of veggies. Before when I tried out this dish it was watery and my SIL used to make fun off me saying "ha you have made mango mappas again".The problem being, I used curd and the the gravy was watery. This time around I used raw mango instead of curd and I nailed the dish. This is how my mom makes it and it's a bit time consuming dish & a bit dry, unless of course you make use of  a pressure cooker. If you prefer using curd instead of mango click here

Ingredients:
A mix of Veggies of your choice(cut in small strips)  -   ½ to ¾ kg. 
(I used yam(chena), snake gourd(padavalam), long beans(achinga), Carrot, Drumstick, Cucumber(vellarika))
Raw Mango            -         a small piece(depends on the sourness)
Coconut Oil            -        1 tbsp.
Turmeric powder   -         ½ tsp.
Chilly powder        -         1 tsp.
Salt as required
Curry Leaves a few sprigs
Coconut Oil           -          ½ tbsp.

For Grinding:
Grated Coconut     -         of half a coconut
Cumin                   -         1 tsp.
Green Chilies       -           4

Method:

1. Cut the yam(chena) in small and long strips, immerse it in water and set aside.
2. Cut the remaining veggies and place it in a separate  bowl of water.
3. Peel and cut the raw mango and place it separately aside until needed.
4. Heat a tablespoon of oil in  a hard bottomed vessel and place the drumsticks, achinga, snake gourd, carrot, Yam(chena) and finally vellarika one above the other respectively.(ref. Notes)
5. Add the turmeric, chilly powder and the required amount of salt on top of the vegetables, close the vessel with a lid and cook it on low flame.
6. Coarsely grind the coconut, cumin and the green chilies and set aside.
7. When it starts to boil combine all the vegetables together.
8. Add the raw mango when the yam is about ¾ done, close and let it cook.
9. Check if all the veggies have been cooked well, if so make a hole in  the middle of the cooked vegetables. Take all the water from the center and pour it over the surrounding vegetables, continue doing this until there is no water left in the center.
10. Now add the coarsely grounded mixture and the curry leaves and combine well.
11. Finally drizzle the remaining coconut oil on the avial and remove from flame & serve with rice.

 Notes:

• The reason as to why the veggies are arranged is because no water is added & also to prevent the yam from losing its color.

Olan(Ash Gourd In Coconut Milk)

Yum

 
  
                   Olan is another one of the items in the Onam(a festival in Kerala) sadhya, which is made with coconut milk. I have used a combination of ash gourd and vanpayar (cow-peas), this can also be made using raw banana, pumpkin etc. This is a simple dish which requires less time, unless you are using fresh coconut.

Ingredients:
Ash Gourd, peeled & chopped in small cubes    -       500 g.
cow-peas(vanpayar)                                            -        ¼ cup (soaked overnight)
Green Chilies, slit                                               -       4  
Thick Coconut Milk                                           -       ½ cup
Curry Leaves                                                      -        a sprig
Coconut oil                                                         -       1 tsp.
salt as required

Method:

1. Cook the cow-peas until just cooked, drain &keep aside.
2. In a deep heavy vessel combine the ash gourd, green chilies and add water just enough to cover the vegetables and cook until the gourd is just soft.
3. Now add the cooked beans and the required amount of salt and let it boil for about 4 mins.
4. Combine the thick coconut milk and turn off flame and add the coconut oil and the curry leaves to the dish and serve.

Notes:

• Do not overcook the veggies.
• The olan will become slightly thick after some time(it's not a bad thing).

Puli Inji (Ginger in sweet & sour sauce)

Yum

                                       This is one of the side dishes of Onam (a Kerala festival),then again you do not need an occasion to make a dish.  I adapted this recipe from a magazine by Pazhayidom, a renowned chef from Kerala. I made this for the first time for Onam. One can have it only in minimal quantities. It can be made ahead and stored in an air tight jar in the refrigerator. The recipe below is the original one, I tripled the recipe because I had so much ginger in stock and did not want to let it go to waste.

Ingredients:

Tamarind                                -           50 g.

Turmeric Powder                   -           1 Tsp.

Red Chilly Powder                -            1 Tbsp.

Asafoetida                             -             20 g.

Jaggery                                  -             75 g.

Curry leaves                          -            few sprigs

Coconut Oil                           -            3 Tsp.

Mustard                                 -             1 Tsp.

Dry Red Chilly, broken         -             3

Ginger, minced                       -          75 g.

Green Chilly, minced             -           10 g.

Fenugreek Powder                 -            ½ Tsp.

Method:

1. Soak the tamarind in 2 ½ liters of boiled hot water in a hard bottomed vessel for about 20 mins, squeeze the pulp and filter the tamarind water and set aside.
2. Add 1 Liter of water, the turmeric powder, chilly powder, jaggery, few sprigs of curry leaves and asafoetida to the prepared tamarind juice and boil it on high flame.
3. The the mixture starts to boil add a teaspoon of coconut oil to it and let it boil until it reduces to half it's amount.
4. Meanwhile in another hard bottomed vessel heat  2 tsp. of oil ans splutter the mustard seeds. To this add the broken dried red chilly and curry leaves.
5. After a minute or two add the minced ginger and chopped green chilies and saute well. Cook the ginger until ¾ done.
6. When the ginger is ¾ done reduce the flame and saute until completely cooked and remove from flame.
7. Add salt and the fried ginger in the now reduced tamarind juice and combine well. The gravy will become at this stage. Combine fenugreek powder and remove from flame and serve with rice. Or when completely cooled store in refrigerator in a airtight jar.

Mushroom Theeyal (Mushroom In Roasted Coconut Gravy)

Yum

Recipe Source: lekshmisadukkala

Ingredients:
Shallots, sliced                       -        15 
Green Chilly, Slit                   -          4 
Mushroom, Sliced                  -        250 g.
Grated Coconut                      -       1 cup
Red Chilly Powder                 -       2 tsp.
Coriander Powder                  -         2 tsp.
Turmeric Powder                   -        ½ tsp.
Fenugreek Powder                 -          a pinch
Tamarind                                -         a gooseberry sized ball
Water                                      -          ½ cup
Oil                                            -       2 tsp
Curry Leaves                           -        few sprigs
Salt to taste

Method:

1. Soak  the tamarind in ½ cup of warm water and take the extract from it.
2. Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
3. Reduce the flame and add chilly powder and coriander powder and saute for  few minutes(do not burn the spices).The color of the roasted coconut determines the color of the whole dish.
4. Remove from fire and allow to cool. Once cooled grind it to a fine paste.
5. Heat 1 tsp oil in heavy bottomed vessel/pan(I used a traditional clay-pot).
6. Add the sliced onions, Green Chilly and saute, till they turn golden brown in color, now add the sliced mushroom and saute again for few more minutes.
7. Add turmeric powder, salt and water and the tamarind juice and allow to boil.
8. Add the coconut paste and let it boil for 10 minutes on low flame.
9. Remove from the fire and add curry leaves. Sprinkle fenugreek powder and mix well. Serve warm with rice.