Categories
Kerala Vegeterian dishes South Indian veg Veg Dishes

Koottu curry

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Koottu curry is one of the delicious spread of Kerala Sadya, feast. This dish is so well-balanced that your need for proteins, fibre and vitamins are completely taken care off. This beautiful dish is a combination of bengal gram and vegetables like elephant gourd,raw plantain and white gourd. The masala is mildly spiced with black pepper and to balance the spicy heat, cool coconut and cumin mixture is used in the gravy. Koottu curry is neither dry nor too wet in texture. This dish is a great combination for rice and even rotis. I’m sure, once you taste it, the flavour will linger on your tongue as well as mind.So here I’m gonna explain how this wonderful dish has to be prepared.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
Ingredients
Bengal gram – 150 gms
raw plantain/raw banana – 1 nos
Elephant gourd – 1 cup chopped pieces
white gourd – 1/2 cup chopped pieces (optional)
freshly grated coconut – 1 cup
cumin seeds – 1 tbsp
black pepper powder – 1 tbsp
red chilli pdr – 1 tsp
turmeric pdr – 1/2 tsp
curry leaves – 2 strands
mustard seeds – 1 tsp
whole red chillies – 2
oil – 1 tbsp
Method
1. Soak bengal grams over night or for at least 6 hours . Boil black grams in 2 to 3 cups of water in a cooker along with salt, red chilly powder,black pepper powder and salt.(6 to 7 whistles )
2. Grind coconut and cumin seeds to a fine paste using mixie.
3. Add this coconut paste to the boiled grams. You may remove some water from bengal gram before you add the paste to it. This is optional. Depends completely on the consistency you prefer. Koottu curry is a thick semi gravy.
4. Mix the paste thoroughly with the boiled grams and cook on medium heat for 5 to 6 minutes stirring occasionaly.Switch off the flame.
5. Heat 1 tbsp oil in a small pan and crackle mustard seeds ,curry leaves and red chillies in it.Add this seasoning to the gravy which is ready in the cooker.One table spoon coconut fried to dark brown in the same oil along with other seasonings will add extra aroma and flavour to the dish.
Enjoy with rice!

Tips
1. boil elephant gourd pieces separately and throw the water .It would be safe to add the cooked pieces to the cooked grams in the later part of cooking.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Categories
Non Veg Dishes Sea on my table

Kerala style Prawn and raw mango curry (Cheemmen manga curry)

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Many of my friends and blog followers ask me about my much visible inclination towards sea foods . There is just one reason behind it Sweethearts and that is me being native of a very beautiful coastal area in Kerala. I grew up eating fresh seafood and rice as a staple diet. After getting married to a guy who keeps showing me different corners of the country in every 2 years, I kept on trying out new sea food dishes from those places too. Sadly, last 3 years in Assam was an exception as sea food was very rarely available there. Locals in Assam relish fresh water fish but I couldn’t develop a taste for it. Now I’m living in Hyderabad where sea food is in plenty. So I’m feasting myself with all the sea food I was craving for. πŸ™‚

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This prawn curry is a simple Kerala preparation where raw mango is used to bring that sourness to your dish. It is purely a coconut based gravy and here I’m gonna tell you how to make it.Have a look! πŸ™‚
Ingredients
Dewained clean prawns medium-sized – 200 gms
freshly grated coconut – 1 cup
Cumin seeds – 1 tsp
red chilli pdr – 1 tbsp
turmeric pdr – 1 tsp
raw mango cut into small nail sized pieces – 1/2 cup
onion – one small
method
1. In an earthen pot /wok /kadai add chopped mangoes,turmeric pdr ,red chilli pdr and salt. Add 1 cup water to it and cook in medium flame till it gets tender.
2. Add prawns to this and boil for 2 minutes

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3. Grind coconut and cumin seeds in mixie to a fine paste. Keep it ready before hand to avoid delay in adding to the gravy.
Prawns should not be over cooked as it becomes rubbery due to over cooking.
Mix gently using a spoon and cook it in slow to medium flame for 2 to 3 minutes.Switch off the flame .
5. Heat one table-spoon oil in a small pan and fry onion till it turns dark brown. Add this along with the oil on top of the gravy. Mix gently just before serving
Goes great with rice. Enjoy! πŸ™‚

Categories
Kerala Vegeterian dishes South Indian veg

Kumbalanga pachadi (Kumbalanga – Ash Gourd, White Gourd in coconut and curd based gravy)

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Pachadi is an inevitable part of Kerala Sadya, feast of Keralites.This dish brings back a lot of nostalgic memories to me. Even though I’m a non-resident of Kerala for many years now, I’m still deeply in love with the cuisine of the state. I want my kids to taste every dish what I’ve tasted in my Traditional platter as those dishes take the credit of giving me a good understanding of different tastes on my palettes.I would want my kids also to enjoy food rather than just filling their tummy with food.Pachadi is served in Kerala Sadya also.
Today I made Winter melon/white gourd pachadi ,prawn curry and bitter gourd fry for lunch. Pachadi is a very simple preparation yet tastes wonderful with rice.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
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Ingredients
white gourd – 200 gm
freshly grated coconut – 1 cup
green chillies – 2 to 3
mustard seeds – 2 tsp
curry leaves – 1 strand
whole red chilli – 1
Turmeric powder – one pinch
sour curd – 1 cup
Method
1. Chop kumbalanga to nail sized pieces.Add turmeric powder and salt. Cook in half cup water over medium flame.
Keep aside.
2. Grind coconut, green chillies and 1 tea spoon mustard seeds to a slightly coarse paste using curd.
3. Add the ground paste to the boiled Kumbalanga and mix well. Do not boil or cook on heat.
4. Heat 1 tbsp oil in a small pan and add some coconut,mustard seeds, whole red chilli and curry leaves into it. Fry until the coconut turns golden brown and mustard seeds finish crackling.Ad this on top of the kumbalanga mix which you have already made.
5. Serve chilled with steamed rice and papad.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Categories
Kerala Vegeterian dishes Veg Dishes

Kerala style kadala curry. ( Bengal gram masala )

Kadala curry cooked in Kerala style can be a wonderful accompaniment for rice , roti or Puttu.It is cooked in a coconut based gravy which offers a great satistaction for your taste buds.DSCN4819
Recipe (Kadala curry)
Serves 5
Ingredients
Black gram – 250 gm
Fresh grated coconut – 1/2 cup
red chilli pdr – 1/2 tbsp
coriander pdr – 1 tbsp
Garam masala/ Meat masala – 1 tsp
coriander leaves – For garnish
Curry leaves – 2 strands
Onion – 1 big (finely chopped)
Tomato – 1 small(finely chopped)
ginger – 1/2 inch piece

Method
1. Soak black gram over night or for 8 hours.
2. Cook the soaked kadala in a cooker . Add 1 1/2 cups of water, turmeric powder, salt in the cooker along with the kadala.Wait for 5 whistles and then simmer for 10 minutes.
3. Now let’s prepare the masala.
a. Heat 2 tbsp of any oil ( preferably virgin coconut oil) in a pan. Add half of the finely chopped ginger to it.Once the ginger leaves a nice fried flavour, add finely chopped onions to it. Mix well until the colour of the onion turns golden brown. Now add red chilli powder and coriander pdr. Saute well for 2 minutes.Add i strand of curry leaves to it.
b. Now it’s the time to grind this masala in a mixer with 1/4 cup of water to a fine paste.Keep this ground masala aside. Now let’s grind coconut and cumine seeds to a fine paste.
c. Add the ground masala paste to the already boiled kadala in the cooker. Mix gently and on high flame, bring it to boil.Now reduce the heat and add the ground coconut and cumin paste to the gravy and mix gently . Bring it to boil . Stir continuously .Add garam masala now.Now let it simmer for 3 minutes. Add the remaining curry leaf strand and coriander leaves to it.
4. Transfer the kadala curry which is ready now in the cooker to a serving dish.
5. For seasoning, heat 1 tbsp oil in a small pan. Add mustard seeds, red chillies and curry leaves to it.Please make sure that the mustard seeds crackle fully.
6. ENJOY this heavenly dish with Puttu, rice or even roti.