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) • 1 cup beetroot, finely chopped • 2 green chillies • A small piece of ginger, finely chopped • A pinch of turmeric • Salt to taste • 2-3 tbsp water For Grinding:• ¼ cup grated coconut • 2 green chillies • 2 pinches of mustard seeds • Salt to taste ¼ cup beaten curd For seasoning: • 2 tsp oil, preferably coconut oil • ¼ tsp mustard seeds • 1-2 whole dry red chillies • 5-6 curry leaves Directions: • Grind grated coconut and green chillies into a smooth paste, in the small jar of a mixer or blender, adding some water if required; add mustard seeds at the last minute and grind it along with coconut and keep aside. • In a small saucepan, cook the chopped beetroot pieces with green chillies, ginger, turmeric powder and salt, adding 2-3 tbsp water, just enough to cook the vegetable. When beetroot turn soft, add the ground coconut mixture and cook again, in low-medium heat, till it starts to boil. Add the curd and adjust the salt; mix everything well and turn off the stove (before it starts to boil) not letting the curd to boil. At this stage, the curry should have a medium consistency, neither thick nor thin or dry. • In another pan, heat oil and splutter mustard seeds, dry red chillies and turn off the stove and immediately add the torn curry leaves and pour the whole thing to the dish; Close the lid and let it rest for sometime before serving.
Kerala Style Chicken Biryani: (Serves 4-5 adults) Ingredients for cooking rice: • 4 cups Basmati Rice (I use Tilda ) • 8 cups water or more depending on the cooking method* • 10 Cloves • 8 Cardamom pods • 5-7 small ½” inch long Cinnamon sticks • 1-2 bay leaves (Optional) • A handful of fresh mint leaves • 2 tsp freshly squeezed lemon juice • Salt to taste Ingredients for cooking Chicken: Step 1: To shallow fry the Chicken: • 1- 1 ¼ kg (Approx. 2 ½ lb) cleaned & cut chicken pieces • ½ tsp turmeric powder • ¾ tsp red chilly powder • ½ tsp garam masala • Salt to taste • Oil for shallow frying. Step 2: To prepare the Chicken Kurma Step 2:A) For the spicy paste:
In a big cooking vessel. almonds and . Once the raw smell is gone. chilly powder. as shown in Liz’s picture. until golden in colour. garam masala and salt with some drops of water and apply it on the chicken pieces and leave it in the room temperature for 30 minutes and then shallow fry in oil.½ cup cashew nuts • 1 medium size big onion.1 tsp red chilly powder • 4 tsp coriander powder • ¾ tsp turmeric powder • 1/8 cup lightly packed chopped coriander leaves • ¼ cup lightly packed chopped mint leaves Step 2:C) For grinding the Masala Powder • 10 cloves • 8 cardamom pods • 3-4 small 1” inch long Cinnamon sticks • ½ tsp Shajeera • 1 tsp fennel seeds • 6 mace Step 2: D ) For the nutty paste (Soak in water for 30 mins before grinding) • 15 whole cashew nuts • 5-10 almonds • 1tbsp poppy seeds For layering & garnishing: • ½ cup raisins (preferably golden raisins) • ¼ . add the yoghurt and cook covered and when it is almost done. I did not cook till they turned dark brown and hence the lighter shade for my Kurma. This is base of the Chicken Kurma masala and it will be dark brown in colour. thinly sliced • 3tbsp + 2 -3 tbsp ghee + more ghee/ oil for frying onions • 1/2 cup finely chopped fresh coriander leaves. • A pinch of saffron • 2tbsp warm milk For the aromatic masala powder: • 2-3 cloves • 2 cardamom pods • 3-4 small ½ “ inch long cinnamon sticks • 2 tbsp ghee Directions: • Make the Chicken Kurma : To shallow fry the chicken first. garlic and green chillies (Step 2: A)and add the same to the cooked onions and sauté till they turn a nice brown colour (Note: This will fetch you a darker brown colour for the chicken Kurma. add the shallow fried chicken and cook covered in medium heat. If the chicken was not shallow-fried for a longer time. including both the sides. make a fine paste of ginger. heat 2 tbsp ghee and sauté thinly sliced onions. 75gms) (adjust as per your tolerance level) Step 2:B)For Sautéing: • 2 tbsp ghee • 4 cups thinly sliced big onions (Approx. but if the chicken is dry and there is no gravy at all. cook with very little water and salt. during the cooking time. just before turning off the stove. This phase of cooking is done mainly to enhance the taste of the chicken as well as to keep the pieces slightly firm in the cooking process to follow. add the nutty paste of nuts.) At this stage. add the ground Masala powder (Step 2: C). When the chicken is half-done. 50gms) • 20-26 Indian Green chillies (Approx. 300 gms) • 2 cups chopped or 2 big tomatoes • ½ cup yoghurt • ½ . coriander powder and turmeric powder and mix well with all the ingredients and sauté. for a couple of minutes. then this stage will produce some water from the chicken. 50gms) • 1/3 cup sliced ginger (Approx. until the raw smell of the spices is gone. not more than 4 minutes. add tomatoes and mix well.• 1/3 cup sliced garlic (Approx. add chopped coriander leaves and mint leaves and combine well. make a marinade with turmeric powder. red chilly powder.
Randomly place some chicken pieces along with gravy in the bottom of the dish. Final layering: This Chicken Biryani can be prepared either in a conventional oven or through the Dum method. Save this ghee in a small bowl for later use. you can make sure that no two grains stick to each other.e 2 cups of rice and 4 cups of water with half of the spices and herbs and microwave for 23 minutes. fried onions and finely chopped coriander leaves. This way. (do not stack). remove the fried onions from the oil with a slotted spoon and let them drain on paper towels. Immediately after the microwave cooking. • • • • Saffron Milk: Heat 2 tbsp milk and a pinch of saffron Get your work-area ready for layering with Chicken Kurma. Serve with Raitha (Coarsely chopped onions. nuts and raisins for final garnishing before serving. Fried caramelized onions: Add more ghee or oil to the same pan. ground aromatic masala powder and the leftover spice flavored ghee and some 2-3 tbsp fresh ghee and finely chopped fresh coriander leaves. add rice Method:Wash and whole spices mentioned above. Just like you slice a cake. then spread some cooked rice. mentioned in the respective section. stirring continuously until they turn plump or look like golden grapes and keep them aside. gently separate the rice. Grease your cooking dish generously with some ghee. sprinkle a pinch of ground aromatic masala powder. Ideally. some fried nuts. When the rice is cooked (do not overcook). to get a better idea for the Dum Method. fried raisins. and for all the flavors to set in thoroughly. Stove-top Method: Liz follows stove top method for cooking rice and she does that in the old fashioned way where in a huge vessel is heated and when water is fully boiling. dig with a bigger serving spoon and transfer it to the serving platter. almonds and poppy seeds should be soaked in water for 30 mins before grinding them into a fine paste) and cook for a couple of minutes. fried onions. The Kurma will be a thick. and grind these into a fine powder. Please note that you should halve the quantity for lime juice too. Choose your cooking method and here. fried nuts. add the washed rice and whole spices and herbs and cook the rice uncovered. Repeat this layering process 3 or 4 times. Since my microwave compatible bowl is not large enough to accommodate so much of rice and water. fry the raisins. in the respective section. drain the excess water immediately and sprinkle the fresh lemon juice. to get a better taste. at this stage sprinkling a pinch of sugar to the onion. fried raisins. keep the dish covered for minimum 30 minutes. Reserve some fried onions. if you are cooking the rice in two batches. a window of 30 mins to 2 hours is suggested. along with bay leaves and a handful of mint leaves and salt to taste and cook until the rice is just cooked. Indian pickle. Prepare the garnish: For the aromatic masala powder used in between the layers. In a microwave safe bowl. add 3 tbsp ghee. using a fork. to get a taste of nice caramelized onions is a good idea. so as not to get sticky and sprinkle 2 tsp fresh lemon juice. nuts and raisins. fry the cashew nuts in the same oil. choose your cooking vessel. Fried Nuts and raisins: In the same pan. for 12-15 minutes. Close the oven safe dish with aluminum foil and bake for 20-30 minutes. Place your individual serving platter. you should not mix the rice and meat. depending on your choice. (Note: Adding the nutty paste will change the really dark brown colour of the chicken kurma to a lighter shade. creamy and rich gravy. it’s already layered and hence just transfer it to the platter and garnish with some fried onions. Chicken should not be overcooked at all or it should not fall off the bones. sprinkle some spice flavored leftover ghee (the one used for frying the spices for making the aromatic masala powder) and also a few drops of saffron milk. saffron milk. heat 2tbsp ghee and fry the whole spices. Pappadam (Indian wafers) and a chilled Diet Coke or Pepsi :) . while frying. till they turn golden in colour and keep aside. to fry the thinly sliced onions till they become golden brown. Click here. i. Final cooking: Conventional Oven Method: Preheat the oven to 350F. Method: Serving: After the final cooking. spices and herb flavored cooked rice. tomatoes and cucumber mixed in yogurt and seasoned with a dash of salt and pepper). pour 8 cups of water.• • poppy seeds (Note: Nuts. depending on the quantity of the rice and meat as well as the largeness of the vessel. I halve the ingredients.) Cook the Rice: Microwave Method:Wash Basmati rice well. Dum Method: Perfectly seal the lid with the dough and cook in low heat for 20-30 minutes.
I was sure this is going to be a super hit in our place and when I finished cooking and served it . • Make the spicy paste of green chilly. she suggests mixing some lemon juice with a pinch of turmeric powder or saffron and add it to ½ cup cooked rice and reserve and sprinkle this on the top layer to get some colour. It has a nice aroma and the Chicken Kurma is medium spicy which gives a distinct character to the Biryani. as she has done in her picture. • Get the work area ready. The chicken Kurma on its own is very tasty and can be served with Nan or Roti (Indian breads). finely chopped • Salt to taste • Water to cook the fruits • 1 ½ tbsp curd • 1 tsp sugar. PINEAPPLE AND GRAPES WITH GROUND COCONUT CURRY Ingredients: • 1 cup ripe pineapple.Cooking Schedule I Followed : • Cut and clean the chicken. ginger and green chilly. • Fry the nuts and raisins and onions • Prepare the saffron milk. Liz suggests one more method to make the look appealing. preferably coconut oil • ½ tsp mustard seeds . and poppy seeds • Grind and powder the Masala powder • Shallow fry the chicken • Prepare the Nutty paste • When half of the chicken is fried. • Fry the whole spices in ghee and grind and powder them into aromatic masala powder and reserve the leftover ghee.¾ cup freshly grated coconut • 2 Indian green chillies • 1 small piece of ginger • A pinch of mustard seeds • ½ tsp turmeric For seasoning: • 2 tsp oil. it will only increase the aroma and taste. • While chicken is being cooked. This dish taste better the next day but since we cannot serve one day old food to our guests. start sautéing the veggies and make the base masala for the Chicken Kurma • Prepare the chicken Kurma. • Chop the onions. ”Adipoli” meaning ”Excellent”!!. better to prepare it in the morning if guests are invited for dinner! The amount of ghee given in the recipe is my personal choice . the first response was. marinate the chicken pieces. wash and cook the rice with spices and herbs. it does not reduce the look or taste of the flavored rice. diced into small bite size pieces • 8-10 black grapes • ¼ tsp turmeric p/w • A pinch of red chilly powder • 1-2 Indian green chillies. I will be making this again on special occasions and to treat my friends and guests. if required For grinding: • ½ . • Final layering • Final Cooking Verdict & Recommendation: When I finished preparing the Chicken Kurma. almonds. ginger and garlic • Soak the cashew nuts. cut the tomatoes peel and slice the garlic. one is free to use more than the noted measurements. Though the rice preparation is different from the general method of washing and draining the rice and then roasting that in ghee along with whole spices. and chop the herbs.
in low-medium heat. Close the lid and let it rest for a couple of hours . heat oil and splutter mustard seeds. just enough to cook the mangoes. turmeric powder. ginger. till it starts to boil. add the whole grapes. • While mangoes are cooking. if required For seasoning: • 2-3 tsp coconut oil • 1/2 tsp mustard seeds • 2 dry red chillies • ¼ tsp fenugreek seeds/Uluva seeds/Uluva • A pinch of red chilly powder • 4-6 curry leaves Directions: • Grind grated coconut. turmeric powder. in the small jar of a mixer or blender. Just before the grape juice colour overwhelms the yellowish-ness of the cooked pineapple. thinly sliced • ¼ tsp turmeric powder • ¼ tsp red chilly powder • Salt to taste • Water to cook mangoes For grinding: • ¾ cup grated coconut • 2-4 Indian green chillies • 1 small clove of garlic • ¼ to ½ tsp cumin seeds.) (Note: MANGO IN YOUGURT AND COCONUT SAUCE Ingredients: (Approx. dry red chillies. Remove the vessel from the heat . till the juice from the grapes comes off and blends with pineapple. fenugreek seeds and tear off some curry leaves and add to this. allowing all the fruit flavors to gel well with the ground coconut mixture and oil . • In another pan. In the same pan. garlic. At this stage. adding some water if required and keep aside.) For cooking: • 1 cup of sweet and ripe mango. not letting the curd to boil. in some water and when the fruit is half-cooked. dry red chillies and turn off the stove and immediately add the torn curry leaves and pour the whole things to the dish. green chillies. ginger. neither thick nor thin or dry. (Note: This dish takes time to blend all the flavors. Add the curd and adjust the salt and mix everything well and if the sweetness is not enough. slit opened lengthwise • ½ inch piece of ginger. sauté the ground coconut paste for a minute and pour it to the cooked mangoes and gently blend everything well and cook for a minute. • In a deep vessel. so give enough resting time before serving it. green chillies. close the lid and cook in low flame. cumin seeds. red chilly powder in little water. • In a small saucepan. add a tsp of sugar. Transfer this to a small deep bowl and keep aside.• 1-2 whole dry red chillies • 5-6 curry leaves Directions: • Grind grated coconut. heat oil in a shallow pan and splutter mustard seeds. jeera • ¼ tsp turmeric powder • 3-4 curry leaves • Salt to taste 1 cup homemade curd or store-bought yogurt Sugar. skin off and diced ( 1 medium size mango) OR 2-3 Chandrakkaran manga • 2 -3 Indian green chillies. mustard seeds and turmeric powder into a smooth paste. turmeric powder and curry leaves with a dash of salt into a fine and smooth paste and keep aside. the curry should have a medium consistency. cook ripe mango pieces or Chandrakkaran manga mildly spiced with green chillies. cook small pineapple chunks with green chillies. chilly powder and salt to taste. stir well and turn off the stove. add the ground coconut mixture and cook again.
Kadala/Black chickpeas. They are usually cooked with various vegetables in ground coconut and homemade curd base. Once yam is cooked. chopped • ¼ tsp turmeric powder • Salt to taste • 1 ½ cups water To Roast: • ¾ cup grated coconut • 3-4 small red-pearl onions. So stay away from phone calls and other chores. Depending on the regional differences. green chillies. and cook until it is soft.¾ cup chena/yam. (Note: You need to be very careful at this stage because if you stop (Note: stirring for a while. (Note: It usually takes about 6-7 whistles for me. At my place. until it starts to boil. variations are possible in the selection of vegetables and the consistency as well. without letting the curd to curdle. with 1 ½ cups of water and enough salt. Adjust the flavour until the right balance of sweetness and sourness is reached. Let it boil for a minute. as the princess daughter of the Queen of Arabian sea. ginger.) To Cook: • ½ cup Kadala/Black chickpeas. I do not know the theoretical difference between pachadi and kichadi but based on my personal experience. • 1 inch piece of ginger. add the roasted coconut mixture to this. which was made earlier. KOOTU CURRY – IRRESISTABLE AROMA OF ROASTED COCONUT MARRIES YAM AND BLACK CHICK PEAS A combo of one or two vegetables cooked with black chickpeas and flavored with the irresistible aroma of roasted grated coconut. turmeric powder. this dish is prepared with yam and black chickpeas and it is a semi-dry preparation and this is the method followed at home: Ingredients: (Approx. It should have a thick yet liquid-y consistency. soaked overnight Kadala/Black • ½ . pour the seasoning. is added and finished with home-made curd and seasoned with coconut oil and curry leaves where as Kichadi is vegetables fried in . making it appealing to your eyes and taste buds at the same time :) • Let it stand for atleast 30 minutes before serving. chopped into small pieces chena/yam. giving a taste of freshness. stir continuously while adding curd and then bring the vessel back to the stove and stir occasionally. If sourness still dominates the dish. giving a colorful start to ‘the organic “thodu –curry” plate’. till it is Kadala/Black well-cooked and soft. • Pressure cook ½ cup soaked Kadala/Black chickpeas. to the dish and stir gently. Add curry leaves and coat well with oil and onions and then add the grated coconut and roast till it is brown and keep aside. finely chopped • 3-4 Indian green chillies. in medium heat. Switch off the stove and transfer the vessel from the stove and keep stirring gently for another minute as the bowl is still hot and hence it will continue to boil until the temperature of the bowl subsides. A pinch of red chilly powder we added to the seasoning will now create a nice streak of reddishness to the yellow dish . give a gentle stir and switch off the stove. Add little water if required. splutter mustard seeds and dry red chillies. add the thinly sliced onions and sauté till it is translucent. The real blending of flavors happen as it rests for one or two hours and taste best the next day. Serve with rice. At this stage. pachadi is where vegetables are cooked in little water and then ground coconut flavored with pounded mustard seeds. Note: Please note that Mambazha Pulisseri tastes better with aging. add 1-2 tsp sugar and stir well. it will boil immediately and curdle. thickness and sourness of the curd and smoothness and creaminess of the ground coconut paste.) • Add chopped chena/yam. salt to this cooked Kadala/Black chena/yam. The taste basically depends on the ripeness and the variety of mango used. Serve with rice! ULLI KICHADI – FRIED ONION IN HOMEMADE CURD Pachadi and Kichadi are the prominent ones in “thodu –curry” section. This is somewhat a semi-dry preparation. thinly sliced • ½ tsp mustard seeds • 2-3 dry red chillies • 1 sprig of curry leaves • 1 tbsp coconut oil Directions: • Heat oil in a shallow pan.) Do a taste –test and adjust the flavors.and now add the thick homemade curd.
If anyone out there knows the correct differentiation. Cooking avial in a “mann-chatti”. My mother usually resorts to pavakka kichadi where bitter gourd is fried in oil and finished with a touch of curd.(Approx. This recipe is something which my mother has tailored to suit our family preferences. thinly sliced • A smidgen of red chilly powder • A pinch of turmeric powder • 3 tbsp homemade curd • 2 tsp coconut oil • 1 sprig of curry leaves • Salt to taste Directions: . -AVIAL – A MISHMASH OF VEGETABLES COOKED IN GROUND COCONUT AND CURD BASE Another signature dish of Kerala and I have never had a Sadya where Avial was not served. sliced • 1 egg-size big onion • 1-2 green chillies. minced • Around ¼ cup oil to fry • 1 ¼. ash gourd. Add salt if needed and serve. and absolutely tasty too. slit opened lengthwise • A small piece of ginger. Again. All the traditional vegetables are thrown into this dish and come out as one of the yummiest dishes of all times. At my place. then it is raw green mango for some other regions and it is tamarind for some others. experience. we usually stay away from adding beetroot to this dish. The taste of this dish varies with the pick of vegetables used in its preparation too. embellishes the entire “mann-chatti”. R who introduced us to this dish in one of the Onam celebrations in Uncle Tom’s land. carrot. yam. this dish also has a vegetable base. peeled • 3-4 Indian green chillies • 1 small clove of garlic • A pinch of cumin seeds/jeera seeds/jeera • ¼ tsp turmeric powder • Salt to taste To Cook: • 1 – 1 ½ cups of traditional vegetables like Plantain. drumsticks.) To grind: • ¾ cup grated coconut • A small piece of ginger. regional differences play its role in this dish as well. Fry minced onion till it reaches golden brown and keep aside. I usually go for this one whenever I prepare the traditional feast Kichadi. please enlighten me. an earthenware from Kerala. as its color overwhelms the entire dish. minced • 1 inch piece of ginger. cut into thin sticks • 1 tomato.1 ½ cup curd • Salt to taste Directions: • Heat oil in a shallow pan and fry the green chillies and ginger till it starts to brown and keep aside. Since CJJ is quite fond of Ulli Kichadi. As with most of the other Kerala preparations. like all the other preparations. and this recipe is from my friend. ground coconut mixture and a curd base and then seasoned with the freshness of coconut oil and curry leaves but still it is unique .oil and then enhanced with a touch of fresh curd. minced • 2-3 green chillies. If curd is used in some regions. Some add big onion and some do not. Ingredients: (Approx. Ingredients: . • Mildly beat the curd and add the fried onions. ginger and green chillies to the curd and blend well.) • 1 cup big onion.
In the same pan.(Approx. When the veggies are cooked well. just to cook the veggies) along with salt and a pinch of turmeric and a smidgen of red chilly powder.) For cooking: • ½. it will boil immediately and curdle. Stir gently and turn off the stove. green chillies . mildly spiced with green chillies. dry red chillies. In some places it is a combination of plantain and yam. turmeric powder and curry leaves with a dash of salt into a fine and smooth paste and keep aside. (Note: You need to be very (Note: careful at this stage because if you stop stirring for a while. Let it boil for a minute. .or it could be a particular taste of the same ingredient used at a different phase of cooking…. sliced big onion. turmeric powder. in medium heat. chopped into small pieces • ½ inch piece of ginger. At my place.or it could be a mix and match of a fruit and vegetable……whatever it may be. diced into small pieces plantain/Eathappazham ash-gourd/kumbalanga • 2 green chillies. garlic. my mother pairs Eathappazham/ripe bananas with Kumbalanga/ash-gourd Eathappazham/ripe Kumbalanga/ash-gourd and it has a thick consistency. Kaalan is another proud entry. thinly sliced • ¼ tsp turmeric powder • ¼ tsp red chilly powder • Salt to taste • Water to cook banana and ash-gourd For grinding • ¾ cup grated coconut • 2 Indian green chillies • 1 small clove of garlic • ¼ tsp cumin seeds.¾ cup ripe plantain/Eathappazham and ash-gourd/kumbalanga . So stay • . jeera • ¼ tsp turmeric powder • 3-4 curry leaves • Salt to taste ¾ cup thick homemade curd For seasoning: • 1tbsp coconut oil • 1/2 tsp mustard seeds • 2 dry red chillies • ¼ tsp fenugreek seeds/Uluva seeds/Uluva • 4-6 curry leaves Directions: • Grind grated coconut. red chilly powder in little water. cook ripe banana pieces and ash-gourd. garlic. ginger. “mann-chatti” ginger and green chillies by adding some water (very little. add the ground coconut paste and stir well to coat all the veggies in this ground mixture and cook for 2-3 minutes. • While fruit and vegetable is cooking. Ingredients: .----------KAALAN-RIPE PLANTAIN AND ASHGOURD CURRY The more you cook Kerala traditional dishes. they are all unique and tasty. without letting the curd to curdle. ingredients of this dish vary from place to place. stir continuously while adding curd and then bring the vessel back to the stove and stir occasionally. with a thin consistency. sauté the ground coconut paste for a minute and pour it to the cooked banana-ash-gourd mixture and gently blend everything well and cook for a minute or two. fenugreek seeds and tear off some curry leaves and add to this. just enough to cook the fruit and veggie. and again depending on the regional differences. cook all the vegetables. cumin seeds. cumin seeds with salt and turmeric powder into a coarse paste and keep it aside. the consistency and Sadya. • In a “mann-chatti” (an earthenware from Kerala).. heat oil in a shallow pan and splutter mustard seeds. the more you wonder about the similarities in the cooking method and yet the uniqueness in flavor and taste each dish brings to the table. It might be a slight difference in the combination of ingredients …. Crush the curry leaves in coconut oil and pour it to the veggie-coconut mix. Adjust the salt. lined up in Sadya.. • In a deep vessel. until it starts to boil. Now add curd and stir gently. green chillies.Grind grated coconut. Transfer this to a small deep bowl and keep aside.or it could be an omission or addition of an ingredient…. ginger. tomato. Remove the vessel from the heat and now add the thick homemade curd.
with her careful use of spices. 1. Tastes best the next day. deveined and washed thoroughly • 1 ½ cup red small onions thinly sliced • 1 tbsp garlic minced . especially prawns. my mother always knew how to preserve the essence of seafood. but this is not heavily spiced up with pungent fennel and peppercorns and still the simplicity shines in all its vigour ! Ingredients: • ½ kg (approx.14lb) prawns or shrimp peeled. At this stage. Switch off the stove and transfer the vessel from the stove and keep stirring gently for another minute as the bowl is still hot and hence it will continue to boil until the temperature of the bowl subsides. Let it rest for minimum 30 minutes and then serve with rice. which was made earlier. Also. 2008 Chemmeen Olathiyathu – Sautéed Prawns Fry Shall I give you a break from my lengthy prefaces and go straight to the recipe? :) Staying in a place blessed with abundance of fresh seafood.) Do a taste –test and adjust the flavors. to the dish and stir gently. The ingredient list and cooking process may seem somewhat similar to my Chemmeen Varattiyathu/Spicy Prawn Roast which I had posted sometime back. Sunday.away from phone calls and other chores. pour the seasoning. June 29. she always made sure that such preparations were served with light and simple curd based curries and vegetable stir-fries for our everyday meals. so that our taste buds really appreciated the flavours of sea.
One of those dishes that is sure to transport you back home for few minutes………………either you love it or simply ignore it ! Ingredients:• 1 cup fried dried prawns/Unakka Chemmeen • ½ cup fresh grated coconut • 8 dry red chillies ( depends on how hot you want) • 1 small red pearl onion/shallot.. using your hands and leave it in room temperature for around 20 minutes.that sure can make me salivate!!! Pungent dried prawns ground with freshly grated coconut. if needed. Soak the kudam-puli in some water to make it soft. • In the meantime.• 1 tbsp ginger minced • 4 green chillies split lengthwise • 2 sprigs of fresh curry leaves • 1/3 cup small coconut slices/’Thengakothu’ • 1 piece ‘kudam-puli’/Gamboge • ½ tsp + ½ tsp homemade garam masala • ½ tsp + 1 tsp red chilly powder • ¼ tsp + ¼ tsp turmeric powder • ½ tsp pepper powder • Salt to taste • 2 tbsp coconut oil Directions: • Make a marinade with ½ tsp garam masala.scoop some with a plavila.. a hot bowl of thick and creamy plump rice soup..the whiff of divinity sure enough to tickle anyone's nostrils. ginger and garlic. in low flame for 5-10 minutes. salt and few drops of water and apply it thoroughly on the cleaned prawns. sauté the small onions until they turn pale in low flame. in medium heat. shallots and curry leaves and spruced up with a touch of tamarind. thinly sliced • ½ tsp black peppercorns • A very small piece of ginger • 3-4 curry leaves • A small drop of tamarind paste or a very small piece . remove the lid and sauté them...... Once the prawns are almost cooked. • Heat oil in a big shallow pan.. spiced up with dry red chillies and black peppercorns and fresh herbs like ginger. Whether to make it dry or keep it with some gravy-like masala..... tear a sprig of curry leaves and coat the entire dish well with this herb. add minced garlic and ginger cook until everything turns transparent.. is purely one’s choice.it is a mouthwatering condiment that has reigned my palate right from my childhood days..... Do a taste –test in between and adjust the salt. pepper powder and garam masala and stir continuously until the raw smell goes and spices are sautéed well and combined thoroughly with the base mixture. A steaming plate of fluffy rice with a drizzle of golden ghee . 1 tsp red chilly powder. Do not add water to cook the prawns. ½ tsp chilly powder.. as in the picture.to that add a pinch of Unakka (Onakka) Chemmeen Chammanthi and then it is ready to delight your palate…… OR . chop the red small onions. until prawns are coated well with the spices. make sure that you don’t burn your onions or spice powders... add turmeric powder. At this stage. until the prawns changes its colour and is almost cooked. take out the leftover masala from the bowl by adding a couple of tablespoons of water and pour it to the pan and also the softened kudam-puli (without water) and cook covered.. jackfruit leaf when it holds that hot rice soup coupled with the delightful taste of Unakka (Onakka) Chemmeen Chammanthi……hmm….. turmeric... jackfruit leaf………… get a whiff of that earthy smell of the fresh plavila. Now add the coconut slices (coconut slices should be smaller than the prawns) and a sprig of curry leaves and combine well with the base mixture and then add the marinated prawns to this. • Serve warm with rice or chappathi (Indian bread).. Kanji flavored with a dash of salt and a sprinkling of Unakka (Onakka) Chemmeen Chammanthi…. Just before turning off the stove.
or with your palms. At this stage. red chilly powder and coriander powder and stir continuously until the raw smell goes. Do a taste –test in between and adjust the salt. deveined and washed thoroughly 1 cup red small onions thinly sliced ¼ cup garlic minced 1. Soak the kudam-puli in some water to make it soft. if needed. sauté the small onions until they turn pale in low flame. Just two minutes before turning off the heat. do not omit this stage of cooking as it really helps the dish to attain a wonderful aroma of the coconut oil and fresh fragrance of the curry leaves. as in the picture. or until the fried dried prawns starts to shine and release its oil. ½ kg) prawns or shrimp peeled. • Serve with Kanji or Kutharai Choru Chemmeen Varattiyathu – Spicy Prawn Roast from Kuttanadu & A virtual sneak-peak in to the village! Ingredients: 1 lb (approx. Heat oil in a big shallow pan . add minced garlic. Do not add water to cook the prawns. ginger and garlic. Serve warm with rice or chappathi (Indian bread). using your hands and leave it in room temperature for around 20 minutes. Transfer this to the smallest jar of a mixer and add rest of the ingredients and swirl for 1-2 minutes until everything is ground coarsely and holds together. in low flame for 10-15 minutes. in medium heat. chop the red small onions. take out the leftover masala from the bowl by adding a couple of tablespoons of water and pour it to the pan and also the softened kudam-puli (without water) and cook covered. salt and lemon juice and apply it thoroughly on the cleaned prawns. turmeric. make a well in the centre of the mixture and add 1 tbsp coconut oil and a sprig of curry leaves and coat the entire dish well with this oil and herb.1 ½ tbsp ginger minced 4 green chillies split lengthwise 2-3 sprigs of fresh curry leaves 1/3 cup small coconut slices/’Thengakothu’ 1 piece ‘kudam-puli’/Gamboge Masala powder (Recipe follows) 1 ½ tbsp coriander powder 2 tsp red chilly powder ¼ tsp +1/4 tsp turmeric powder 1 tbsp freshly squeezed lemon juice Salt to taste 2 tbsp + 1tbsp coconut oil To make the Masala Powder: (For 1 lb prawns) 1 tbsp fennel seeds/’Perinjeerakam’ ½ tbsp black peppercorns 4-5 small ½ inch cinnamon sticks 1 clove 1 cardamom Directions: Grind and powder the spices. This dish attains its real flavour after a couple of hours from cooking and tastes the best. making sure that you don’t burn your onions or spice powders.• Salt to taste Direction: • In a shallow pan. remove the lid and roast them. add turmeric powder. warm up the fried dried prawns along with dry red chillies and thinly sliced onions without burning any of the ingredients. the nexy day!! . Now add the coconut slices (coconut slices should be smaller than the prawns) and 2 sprigs of curry leaves and combine well with the base mixture and then add the marinated prawns to this. • Pour everything to a small serving bowl…. and fully dried up. shape the ground mixture into one big ball or as shape them into small individual balls as my grandma used to serve. until the prawns changes its colour and is almost cooked. Once the prawns are almost cooked. In the meantime. until it reaches a brown colour. for 1-2 minutes. ginger and green chillies cook until everything turns transparent. mentioned to make the masala powder. Make a marinade with this masala powder.
as the taste this particular oil gives is quite unique and very significant in this preparation. for its authentic taste. There is no need to roast the the masala powder before marinating the chicken. back to the large pan and in medium heat. as it completely changes the taste of the dish. you are free to use your preferred oil but I suggest using coconut oil. ginger. turmeric. Serve hot with rice/Chappathi/Appam. in this preparation. Transfer this chicken masala to a pressure cooker and I generally wait for 3-4 whistles. It might be time consuming to clean up and slice the small onions but the taste it produces is worth the effort and time. There is no need to add more oil at this stage. Chicken Roast With A Kuttanadan Touch ! Step 1: Ingredients to marinate chicken:1 ½ lb chicken cut into small pieces (Around ½ to ¾ kg) 3 ½ tbsp Masala Powder* (Recipe follows) 1 ¼ tsp freshly ground pepper powder ¼ tsp turmeric powder 1tsp vinegar 3 finely chopped green chilies 2tbsp Oil. making sure that the gravy does not stick to the bottom. This slow-cook-dry-process will take 15-30 minutes depending on the amount of the gravy. . green chilies and salt with 1-2 tsp water and marinate the chicken well and leave for 30 minutes in the room temperature. garlic and curry leaves and cook until they are soft. Please do not substitute small onions with big onions for convenience sake. Sprinkle ¼ tsp masala powder ( to get the aroma of the spices) and adjust the salt and generously use 2 long sprigs of curry leaves and then reduce the heat to low and let the slow cooking begin. If you do not have Kudam-puli in your pantry. *To Make the Masala Powder: . Some non-Keralites might be hesitant to use coconut oil. When steam goes and cooker cools down. At this stage add the chicken and sprinkle 1-2 tbsp water and cook for around 20 minutes in low heat or until the raw smell goes. Use sparingly as per the measurement listed in the recipe. until the gravy is well coated with the chicken and completely dry. transfer the pressure cooked chicken with the gravy. Keep stirring. yes. bring it to a boil. vinegar. measurement shown in the picture) ¼ cup fennel seeds/perinjeerakam 12-15 cinnamon/karugapatta 8-10 cloves/grambu 2 cardamom/Elakkaya How to: Grind all the ingredients together until it becomes a fine powder. Heat oil in a large pan and sauté small onions until they turn transparent and then add green chilies. you may reduce the amount of chilly powder. pepper powder. Make a paste with masala powder.(Approx. to all my fellow Keralites.Note: This Chemmeen/Prawns Roast is a spicy dish and if you are used to medium heat. it is added mainly to speed up the cooking as well as for easy digestion. you may skip it as. preferably coconut oil Salt to taste 1-2 tsp water Step 2: Ingredients to roast the chicken:2 cups thinly sliced small red pearl onions/shallots ¼ cup finely chopped ginger ¼ cup finely chopped garlic 3 green chilies 1 sprig coarsely chopped curry leaves + 2 sprigs ¼ tsp Masala Powder* (Recipe Follows) Salt to taste 1-2 tbsp water Directions: Wash and cut the chicken into small bite size pieces with slits on the flesh. This helps the marinade to penetrate into the meat.
turmeric powder. So trust me! Verdict: Husband does the ‘taste-test’ and comments (or recommends?). I have personally tried out all these variations and alternatives. . but it does not come anywhere near the original recipe. green chillies. turmeric powder with a dash of salt into a fine and smooth paste and keep aside.Note: The taste of this dish mainly depends on the masala powder used and also on the fresh ingredients. it is better to stick on to the masala powder recipe given above and also stay away from using big onion instead of small onions and store bought ginger-garlic paste instead of finely chopped fresh ginger and garlic.mm…. why don’t you blog this?”!!!! Should I add anything more than this?:) Prawn with Raw Mango & Drumstick in a ground coconut sauceThis dish is a classic example of Keralites’ clever way of sneaking in some seafood into a vegetarian dish or vice versa or a good example of using the bits and bobs from the kitchen.. Ingredients: For boiling: Around ¼ kg prawn/Chemmeen. so the dish will not turn out to be too watery in the end. suggested in the ingredient list or enough to get your desired consistency and bring to a boil in medium heat.” hmmm…. Also there is no need to add tomato.hey. garlic. skin removed and cut lengthwise (add depending on the sourness you need) 10-12 drumstick pieces of 1 inch length. to get the authentic taste. cleaned and split lengthwise 3 green chillies 1 tsp ginger. Hence. curry leaves. cook . peeled.it has the authentic taste……A ‘naadan’ taste……” He takes one more bite and tells the wife. deveined and washed thoroughly (I used 15 jumbo shrimp) A handful of sour green mango. mango slices and drumstick pieces. mildly spiced with red chilly powder.prawn. To this add the ground coconut paste and pour water.. thinly sliced ginger and green chillies in 1 ¼ cup water or enough to cover all the ingredients. In a curry-chatti/earthenware. salt. thinly sliced ¼ tsp turmeric powder ¼ tsp chilly powder 4-5 curry leaves Salt to taste Around 1 ¼ cup water For Grinding: ¾ cup grated coconut 3-4 green chillies A small pinch of cumin seeds/Jeerakam (Optional) 1 small clove of garlic ¼ tsp turmeric powder Salt ½ cup water to make the gravy For Seasoning: ½ tsp mustard seeds/Kaduku ½ tsp fenugreek seeds/Uluva 2 dry red chillies 2 small red pearl onions 1 sprig of curry leaves 1-2 tbsp coconut oil Directions: Grind grated coconut. Add some water if your mixer gives you a hard-time and in which case. cumin seeds. “…mm…really good…. use little water from the one kept for making gravy to thin it out. try to stir occasionally when it bubbles start to appear and turn off the stove.until everything is cooked well.
Serve with warm rice/chappathi(flat wheat bread) There is only one person whom I miss the most in my life. he would have been her favourite... nevertheless..I wish she had met CJJ before she left us. She was a fabulous cook.and towards the end she had lost her memory too.she used to send her maid to pick me up from the school and accompany me till I reached home safe.my summer holidays.. Even at the age of 70s. she wore neatly pressed clothes at home and such thoughts help me neglect my obsession for pressing each and every piece of cloth. that’s my mother and her siblings never allowed her to eat any sweets coz of her high blood sugar.. at times I tell her some of her preparations don’t even come close to that of Amma’s. fenugreek seeds. so I don’t even know if she was aware of my occasional visits to her.. including my apron and kitchen towels !! I have great respect for her.....the days I spent with her are some of the sunken treasures of my life and when I dive into those memories. sometimes she offered them a cup of tea or some breakfast occasionally. then I would rewind and go back to tell her how much she meant to me and how much I loved her! I knew she was a part of me but never realised the depth of the bonding we shared until she left us 4 years ago! I never had a closure. If the time machine were a reality.and I am sure she enjoyed those days.In a shallow pan.!! .my exposure to different varieties of fish started there... my weekends during my childhood.she was a strong woman who raised her three kids all alone after losing her partner at a very young age. but she used to bake cakes with a stove top vessel..she did not have an oven.her image is still crystal clear in my mind... She was very generous and affectionate too. in which case. I could not bid farewell to her..and at the end of all that intense bargaining. she never used to frequent Chinese restaurants but she used to make the best fried rice and ofcourse the authentic kerala dishes and snacks. dry chilly and sauté small onions and curry leaves for a minute and pour it to the curry.. My mother is a great cook.. standing in front of the gate anxiously waiting for me to get back from the school . when both of us waited for the mobile bakery man to buy hot puffs and samosas and some sweets.. whenever I came home during my holidays... I get lost somewhere..I think about the days I spent with her.. Let it rest for minimum one hour for the sourness of mangoes to embrace the seafood flavor of the prawns and blend well with the creamy coconut paste..she comes in my dreams and thoughts quite often and at times I miss her a lot.. she had a spotless kitchen and home and a perfectly pressed and arranged wardrobe.. heat coconut oil and splutter mustard seeds..... The root cause of my obsession with cleanliness and organizing traces back to her. my grandma whom I call Amma... I learned the basics of bargaining from her.. because her kids.. I was not there at the time of her death nor at the funeral.. it was a pleasure and a great time pass to watch her bargain with the fish vendors..
famous for its network of canals and lagoons. it’s a beautiful small town. Recipe follows: - Ingredients (Approx. ginger. paste of pearl onion/small onions. • 3 tsp chilli powder • ¼ tsp turmeric powder • ½ tsp pepper powder • ¼ tsp ginger paste • ¼ tsp garlic paste . tomatoes and coconut milk and then cooked in banana leaf wraps. Pomfret. Mean Pollichathu (Roasted Fish in a Banana leaf Wrap) is a ‘must try’ local delicacy which is generally prepared with a fresh catch of karimeen (Pearl Spots). garlic. crisscrossing the center of the town as well as boat races and coir products.Tilapia Spots). of the east’ because of its breathtaking view of the backwaters and house-boats. named Alappuzha or Alleppey which is labeled as the ‘Venice Kerala. grandma used to do this at one shot where as my method consist of three stages. preferably Karimeen (pearl Spots). marinated with various spices and a ground Spots). green chilies. My grandma’s preparation is slightly different from this widely used recipe and this is my 4th attempt at reproducing her signature dish with certain changes adopted in the cooking method to suit my cooking conditions here in US.Grandma was from a quaint little town in Kerala.Ingredients for Marinating and roasting the fish: • 1 whole fish cleaned. for the size of fish shown in the picture) Step 1: .
then you will notice an oil coating on the sides of the fish along with the gravy. pepper powder. do not make it too crispy and do not overcook . TODDY SHOP SPECIAL: Virtual glimpse into a Toddy Shop & Kappa Puzhukku (Mashed Tapioca) & Meen (Fish) Curry with a Kuttanadan touch ! Kappa Puzhukku (Semi-Mashed Tapioca/Yucca root seasoned with ground coconut mixture) Ingredients: 2 medium size Kappa/Tapioca washed. it should be soft and moist as the same fish is cooked again at the final stage. When the fish is done. Cover and wrap the fish completely by folding the banana leaf. Shallow fry the fish at medium heat by flipping each side when it is almost done. Place it in a large flat nonstick pan. the same preparation can be done with fish steak pieces. turmeric powder. mix chilli powder. Heat 2 tbsp oil in a pan and sauté the chopped small onions. when the oil is steaming hot.Ingredients for the gravy: • 1 cup finely chopped red pearl onions/small onions (around 20-22 nos) • 1 ¼ tbsp finely chopped ginger • 6-8 finely chopped green chillies • 1 sprig of curry leaves • A pinch of turmeric powder • A pinch of chilli powder • 2 tbsp coconut oil (or vegetable oil) • ¼ cup thick coconut milk • Salt to taste Step 3: . to make it look like 'banana leaf parcels'. green chilies and curry leaves. until the gravy is thick. until they are cooked and golden brown in colour and add a pinch of turmeric powder and chilli powder to get a roasted colour. ginger.Ingredients: • Banana Leaf . Serve hot with rice. to serve for a group. (at this stage the oil will stop spluttering) transfer it to the gravy on the banana leaf. Make a thin bed with half of the gravy and keep the roasted fish and top it with the rest of the gravy. 2. Mildly wilt the fresh and washed banana leaf by keeping it on a low flame. from all the sides and place a lid on top and let it cook for 10-15 minutes on low flame.• 1 tbsp lemon juice (optional) • Salt to taste • ¼ cup coconut oil (or vegetable oil) for frying Step 2: . add the thick coconut milk (Users of canned coconut milk need to dilute it by adding some water. Verdict & Recommendations! It is very different from the usual fish preparations like fish curry and fish fry. Heat oil in a flat non-stick pan and place the fish.for eg: 3 tbsp of coconut milk & add 2tbsp water) and salt and mix well to make the gravy.Cooking in Banana Leaf Wrap 1. This is one of the most famous central Kerala delicacy that adorns the dining table at the time of guest visits as well as X’mas and Easter lunches. You may wilt one more banana leaf and wrap it again before serving. Oil coating mainly depends on a fatty fish and also on the freshly squeezed coconut milk. do not boil/cook it at all. At this stage. peeled and chopped into small cubes ( Click here for a pictorial on how to clean Kappa/Tapioca) ½ to ¾ cup grated coconut . Directions : Step 2 1. which is not there in my picture as I used a different fish.instructions for which follow. just combine the gravy well and turn off the stove. lemon juice and salt with 1-2 tsp of water to make a thick paste and marinate the fish evenly on both sides and keep it for atleast 2 hours. And if you are lucky to prepare this with a fresh catch of Karimeen (Pearl Spots). 2. wrapped individually in banana leaf. Instead of using one whole fish.big enough to wrap the fish from all the sides. Directions: Final Step . Directions : Step 1 1. ginger and garlic paste. It is not very spicy but still I suggest reducing the number of green chilies for those who cannot eat hot n spicy type of food at all. Make 4-5 slits on the cleaned fish. in low heat. The slits made on the fish will help the marinade to penetrate into the fish during this time.
avoid stirring as you may end up breaking the fish pieces. turmeric powder and a tinge of salt (do not add more salt here as you have already added while boiling the root veggie). Add turmeric powder and red chilly powder and combine well and let it cook for 1-2 minutes or until the raw smell goes. add the thinly sliced small onions. preferably coconut oil Salt to taste 1 + ¼ cup water Directions: Before starting the preparation and chopping the onions and chilies. drain the water and fill the pan again with cold water (just enough to get cooked) and add salt and turmeric and cook until the kappa/tapioca is soft. an earthenware from Kerala or a cooking pan. using your hands OR a mortar-pestle set OR put all the ingredients in a small food processor and pulse 1-2 times. take some oil in your palm and crush some curry leaves with oil and add it to the Fish curry. In another pan. DO NOT skip this step. Place fish pieces to this and cover with a lid and allow it to cook in medium heat. in low flame. When the Kappa/Tapioca is soft and water is evaporated well. King Fish. (Recipe Follows) Fish Curry with a Kuttanadan Touch Ingredients: 5-7 slices of cleaned fish (Seer fish. green chilies. You will not see that in my picture as I forgot to make slits on mine :D Heat oil. add the grated coconut mixture to this and combine thoroughly. open the lid once in a while and let the steam out and swirl the cooking vessel. breaking the Kappa/Tapioca cubes with a wooden spatula. to get a semi-mashed Kappa/Yucca and cook for not more than 2 minutes. until the gravy thickens a bit. Serve with Fish curry. preferably coconut oil ½ tsp mustard seeds 3-4 dry red chilies 1 sprig curry leaves Directions: Wash the cubed pieces thoroughly in cold water.4 small green chilies finely chopped 1 small red pearl onion/shallots finely chopped ¼ tsp + ¼ tsp tsp turmeric Salt to taste 1 tbsp Oil. make 1-2 small slits on ‘em to absorb the flavours) sauté until transparent. Spanish Mackerel. ginger. The home made ones are generally soft and moist and can add directly to the curry after washing in some cold water. Meanwhile. and smear the entire ‘curry chatti’ with oil and curry leaves.1 tbsp ). Just 1-2 minutes before turning off the stove. Make 1-2 slits on the fish to absorb the flavours. . When it is boiling check the sourness and adjust by adding/removing one or two pieces of Kudam-puli/Gamboge. green chilies and whole garlic (Do not chop garlic. dry chilies and curry leaves and pour everything to the semi-mashed Kappa/Yucca and stir well to combine. prepare the ground coconut mixture. thinly sliced 4 small green chilies slit opened lengthwise 4 whole. in medium heat. soak the Kudam-Puli/Gamboge in ¼ cup water. Crush and blend the grated coconut well with finely chopped small onion. when the oil is medium hot. splutter mustard seeds. snipped off of its stem. Once the fish is cooked. medium size. fill a large saucepan with water enough to cover the Kappa/Tapioca and bring to a boil. in low flame itself. garlic cloves 1 small piece of ginger (approx. or just enough to cover all the fish pieces and add salt and bring to boil. flavour and ‘the look’ of the dish. especially if it’s a store-bought one. At this stage add powdered fenugreek and coat well with the other ingredients and then pour soaked kudam-puli. so as to coat the cooking ware fully with the combined flavour and aroma of the oil and curry leaves. When it boils. julienned 2 -3 sprig curry leaves ½ tsp fenugreek/uluva powdered 2-3 small pieces of Kudam-puli (Gamboge) 2 ½ tsp red chilly powder * (Adjust according to your tolerance level) ¼ tsp turmeric powder 2tbsp Oil. when pierced with a fork/knife. heat oil and when steaming hot. which accentuates the aroma. along with its water plus one more cup. Next. throw in curry leaves. Turn off the stove and let it cool. Tilapia) 6-7 small red pearl onions/shallots. lower the flame and cook for another 5 mts without the lid. preferably in a ‘curry-chatti’. Do a taste-test here and adjust the salt.
Ingredients: . Please do not substitute small onions with big onion as it definitely alters the taste and a generous use of curry leaves is suggested for a fresh and wonderful aroma. finely chopped 1 small clove of garlic. without chopping. in which case. keep the cookware covered in the room temperature atleast for 4-5 hours. until one gets a hang of the right proportion. But not all the brands produce the same colour. for all the flavours to set in and penetrate into the fish. Do not throw away the whole garlic in the curry as they turn succulent and taste awesome with all the flavours soaked in. thinly sliced or finely chopped (depends on personal choice) ¼ cup grated coconut 1 small onion/shallots. (Note: There is no need to add water to cabbage while cooking. nevertheless. tear off some curry leaves and add it to the dish.) . gives a fiery red colour too. Fish curry prepared in ‘curry-chatti’ has an incomparable taste that the stainless steel or non-stick pan cannot achieve. Cabbage Thoran – A cabbage side dish cooked with a touch of grated coconut. finely chopped A pinch of cumin seeds ¼ tsp turmeric powder ¼ tsp mustard seeds ¼ tsp Uzhunnu parippu/urad Dal/black grams 1-2 dry red chilies 4-5 curry leaves Salt to taste 2tsp oil Directions: Crush and blend the grated coconut well with finely chopped small onion. *The Red colour: The red chilly powder I get from the Indian store is hot and at the same time. as I do not use them at all. allowing it to set in all the flavours and spices. green chilies. finely chopped 3-4 green chilies. splutter mustard seeds. this type of fish curry is prepared the previous night and kept overnight at room temperature.) 2 cups cabbage. stir gently and turn off the heat. Then remove the lid and do the rest of the cooking. you may also add a bit of Kashmiri Chilly powder/ Paprika/ Piriyan Mulaku Powder.(Approx. I am not in a position to note the exact amount to be used. Add the thinly sliced or finely chopped cabbage to the pan and cook them covered for a minute in medium heat. for best results. Beginners (to this particular dish) need to be cautious with the use of fenugreek powder and Kudam-puli /Gamboge. followed by urad dal and dry red chilies. cumin seeds. Remove the lid. Note: In many of the households in central Kerala. add the grated coconut mixture and cover it cooked for another 40-50 seconds in low flame. do a ‘taste test’ here and add salt if required and when it gains perfect balance between softness and crunchiness (should not be soggy). garlic. to serve for lunch. in a small food processor and pulse 1-2 times.You may serve this dish after 30-40 mts. Also the taste will not be the same if kudam-puli/Gamboge is replaced with the tamarind used in Sambar and Rasam. turmeric powder and salt using your hands OR put all the ingredients from 2 to 6. Cabbage leaves are moist on its own and adding water will only make it soggy. Heat oil in a pan and when it is steaming hot.
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