27
Nellikka (Gooseberry) Curry Ingredients: Nellikka (Gooseberry) 10 Chilly pdr 1Tbsp Jaggery 1 big piece Turmeric pdr 1/2 Tsp Tamarind lemon sized Fenugreek seeds 1/2 Tsp Urud Dal 2 Tsp Mustard seeds Dry chilly 2 Curryleaves Salt Oil Steam the nellikka and remove the seeds. Cut it into small pieces and keep it aside. Soak tamarind in a little water and seive the extract. Fry the urud dal without oil and powder it. Mix nelikka with salt, turmeric, chilly pdr and boil it with a little water. When it boils well, add the grated jaggery, tamarind juice and urud dal powder. Mix it well and remove it from fire. Season it with fenugreek seeds, mustard seeds,curry leaves and dry chilly.

Kerala Cooking

Embed Size (px)

Citation preview

Page 1: Kerala Cooking

Nellikka (Gooseberry) Curry

Ingredients:

• Nellikka (Gooseberry) 10

• Chilly pdr 1Tbsp

• Jaggery 1 big piece

• Turmeric pdr 1/2 Tsp

• Tamarind lemon sized

• Fenugreek seeds 1/2 Tsp

• Urud Dal 2 Tsp

• Mustard seeds

• Dry chilly 2

• Curryleaves

• Salt

• Oil

Steam the nellikka and remove the seeds. Cut it into small pieces and keep it aside. Soak tamarind

in a little water and seive the extract. Fry the urud dal without oil and powder it. Mix nelikka with

salt, turmeric, chilly pdr and boil it with a little water. When it boils well, add the grated jaggery,

tamarind juice and urud dal powder. Mix it well and remove it from fire. Season it with fenugreek

seeds, mustard seeds,curry leaves and dry chilly.

Page 2: Kerala Cooking

Potato Vermicelli Surprise

Ingredients:

• Potato 2 to 3 big

• Garlic 3 to 5 pods

• Onion chopped 1/2 cup

• Spring onion 2 Tbsp

• Capsicum 2 Tbsp

• Celery 2 Tbsp

• Beans 1/4 cup

• Carrot 1/4 cup

• Cabbage 1/4 cup

• Pepper pdr as rqd

• Vermicelli 1 Cup

• Soy sauce 2 Tsp

• Egg 1

• Salt

• Oil

Cook the potato. Mash it with a wooden spoon and make it into lemon sized balls. Keep it aside.

Heat oil in a kadai and add the crushed garlic. Saute it and add the chopped onion. When it turns

brown, add the beans, carrot, cabbage, capsicum, celery, spring onion and rqd amount of salt and

pepper pdr. Then add the soy sauce and combine it well. Allow this mix to cool. Then fill the above

cooked potato balls with this mixture. Dip each potato balls in egg and roll it in vermicelli. Fry it

well.

Page 3: Kerala Cooking

Pavakka( Bitter gourd ) Thoran

Ingredients:

• Bitter gourd 1 big

• Ginger small piece

• Coconut 1/2 cup

• Shallots 5 to 6

• Green chilly 5

• Curry leaves

• Salt

Finely chop the bitter gourd. Add grated coconut, sliced shallots, curry leaves and chopped ginger

into it. Heat oil in a kadai and add the bitter gourd and rqd amount of salt into this and cook it in

low flame.

Page 4: Kerala Cooking

Cabbage Thoran

Ingredients:

• Cabbage 1 medium size

• Coconut 1 1/4 cup

• Green chilly few

• Turmeric pdr 1/4 Tsp

• Onion or Kunjulli

• Curry leaves

• Mustard seed

• Salt

• Oil

Grind together coconut,chilly,onion and turmeric pdr. Heat oil in a pan and add mustard seeds and

curry leaves. Add coconut mixture and stir it well for few minutes. Then add finely chopped

cabbage and salt and cook it in low flame.

Page 5: Kerala Cooking

Vellarikka( Cucumber ) moru curry

Ingredients:

• Curd 1 cup

• Shallots 4 to 5

• Vellarikka 1 cup

• Garlic 2 to 3 pods

• Green chilly 3 to 4

• Turmeric pdr 1/2 Tsp

• Cumin seeds 1/4 Tsp

• Fenugreek seeds

• Mustard seeds

• Curry leaves

• Coconut

• Water

• Salt

• Oil

Cut cucumber into medium pieces (cubes). Cook it with little water, salt, turmeric pdr, sliced chilly,

shallots and garlic. Grind together coconut, turmeric pdr, cumin seeds and rest of the chilly, shallots

and garlic. Add this grounded mix into the cooked vellarikka. Beat the curd using required amount

of water and pour it into the above prepared mix. Add salt and boil it in low heat for few minutes.

Season it with mustard, fenugreek, shallots and curry leaves.

Page 6: Kerala Cooking

Cherupayar (Moong Dal) Mezhukkupuratty

Ingredients:

• Moong Dal 1 cup

• Shallots 5 to 10

• Garlic 5 to 10 pods

• Crushed dry chilly 2 Tbsp

• Turmeric pdr 1/2 Tsp

• Garam masala 1/2 Tsp

• Mustard seeds

• Curry leaves

• Water

• Salt

• Oil

Soak dal for 2 to 3 hours. Clean and cook it with little turmeric and salt. Crushed dry chilly, shallots

and garlic. Heat oil in a pan and add mustard. When it splutters, add the crushed shallots and garlic.

Saute till it turns golden brown. Reduce the heat and add the dry chilly, curry leaves, turmeric pdr,

garam masala and salt. Mix it and add the dal. Cover and cook it for another 5 mins.

Page 7: Kerala Cooking

Avial

Ingredients:

• Yam 1/2 cup

• Snake gourd 1/2 cup

• Raw Banana 1/2 cup

• Cucumber 1/2 cup

• Drumstick 1 to 2

• Beans1/4 cup

• Carrot1/4 cup

• Pachaayar 1/4 cup

• Ivy gourd(Kovakka) 1/2 cup

• Chilly 5 to 6

• Turmeric pdr 1/2 Tsp

• Curd 1/2 cup

• Curry leaves

• Cumin seeds 1/2 grated

• Coconut

• Salt

• Oil

Cut vegetables into long pieces (length wise). Grind together coconut and cumin seeds and keep it

aside (just grind it once, do not make it into a paste).Cook the sliced vegatables with salt, curry

leaves, chilly, turmeric pdr and little water. Add the grounded coconut mixture into this and mix

well. Cook it for few minutes. Remove it from fire and add the curd. Combine well. Finally pour

coconut oil over the curry and garnish with fresh curry leaves.

Page 8: Kerala Cooking

Inji Curry

Ingredients:

• Ginger 1 cup

• Green chilly 1/2 cup

• Tamarind (lemon size)

• Jaggery 1 small

• Chilly pdr 2 Tsp

• Turmeric pdr 1/2 Tsp

• Methi pdr(Uluva podi) 1/4 Tsp

• Mustard seeds

• Curry leaves

• Salt

• Oil

Soak tamarind in water. Sieve the extract and keep it aside. Cut ginger and green chilly into small

pieces. Then fry it in low flame (moothu povaruthu). Boil together the tamarind extract and salt,

then reduce the heat and add the turmeric pdr, chilly pdr and grated jaggery. Mix it well. Add the

fried ginger and green chilly into the pdr mixture and boil it well (nannayi vattichedukuka).

Remove it from fire and season it with curryleaves, mustard seeds and methi pdr(uluva podi).

Page 9: Kerala Cooking

Cauliflower Thoran

Ingredients:

• Cauliflower 2 cup chopped

• Coconut 1/2 grated

• Green chilly 4 to 5

• Ginger small piece

• Shallots 5 to 7

• Curry leaves

• Mustard

• Water

• Salt

• Oil

Soak the cauliflower pieces in salt water for 1/2 hour. Chop it and keep aside. Heat oil in a pan and

add mustard seeds and curry leaves. When it splutters, put the chopped cauliflower,grated coconut,

sliced shallots, ginger, salt and curry leaves. Cook it in low flame.

Page 10: Kerala Cooking

Beetroot Pachadi

Ingredients:

• Beetroot 1 big

• Onion 1 med

• Chilly 5 to 7

• Yoghurt 1/2 to 3/4 cup

• Coconut 1 cup grated

• Ginger 1 small piece

• Shallots 1 to 2

• Curryleaves

• Fenugreek

• Mustard

• Water

• Salt

• Oil

Clean the beetroot. Finely grate it and cook it with chopped onion, ginger, chilly, salt and little

water. Grind together coconut, onion, chilly and little mustard seeds. Add this paste into cooked

beetroot. After cooling down, add yoghurt into this and mix well. Season it with shallots, fenugreek

seeds, mustard seeds and curry leaves.

Page 11: Kerala Cooking

Sambar

Ingredients:

• Dal 1 cup

• Onion 1

• Drumstick 2

• Potato 2 med

• Shallots 3 to 5

• Green chilly 5 to 6

• Tomato 2 medium

• Carrot 2 to 3 small

• Cucumber 1/2 cup

• Sambar pdr 2 to 2 1/2 Tbsp

• Tamarind ( lemon size)

• Turmeric pdr 1/2 Tsp

• Fenugreek seeds

• Dry chilly 3 to 4

• Mustard seeds

• Curry leaves

• Water

• Salt

• Oil

Soak tamarind in water and sieve the extract. keep it aside. Cook dal with a pinch of turmeric and

salt. Add the cut vegetables, green chilly and curry leaves to it and cook well. Once it gets cooked

well, add tamarind extract, sambar pdr and rqd amount of salt. Boil it for few mins. Season it with

mustard, fenugreek seeds, curry leaves, shallots and dry chilly.

Page 12: Kerala Cooking

Kappalanga Pulincurry

Ingredients:

• Raw papaya 2 cup

• Chilly pdr 1 1/2 Tsp

• Turmeric pdr 1/4 Tsp

• Corriander pdr 1/2

• Green chilly 4

• Chopped ginger 1 Tsp

• Chopped garlic 1 Tsp

• Shallots 6

• Tamarind lemon size

• Cooked toor dal 1/2 cup

• Coconut milk 1/2 cup

• Water 2 cup

• Salt

• Oil

Soak tamarind in 2 cup water and sieve the extract. Cook papaya with chilly, corriander, turmeric

pdr and salt in tamarind water. Then mash it with a spoon and add the cooked dal. Add 1/2 cup of

thick coconut milk into this and boil it in low flame for few minutes and keep it aside. Season it

with chopped ginger, garlic, sliced shallots, chilly, curry leaves and mustard.

Page 13: Kerala Cooking

Pineapple Pachadi

Ingredients:

• Chopped

pineapple 1/2 portion

• Grated jaggery small

• Turmeric pdr 1/2 Tsp

• Chilly pdr 1 Tsp

• Green chilly 4

• Coconut 1 cup

• Mustard seeds

• Curry leaves

• Dry chilly

• Tamarind

• Water

• Salt

• Oil

Grind coconut and green chilly into a fine paste and keep it aside. Soak tamarind (lemon size) in 3/4

cup water and and seive it to get the extract. Boil it with turmeric and chilly pdr. Add chopped

pineapple into this and cook well. After it gets completely cooked, add the grated jaggery and mix

well (nannayi varatti edukkuka). Reduce the heat and add grounded coconut and salt. Stir it and boil

it for few minutes. Remove it from fire and season it with mustard, dry chilly and curry leaves.

Page 14: Kerala Cooking

Moru Kachiyathu

Ingredients :

• Curd 500ml

• Coconut 1/2 cup

• Chilly 4 to 5

• Garlic 1 to 2 pods

• Onion or kunjulli

• Curry leaves

• Turmeric pdr 1/4 tsp

• Mustard seeds 1/4 tsp

• Fenugreek seeds 1/4

• Cumin seeds 1/4

• Chilly pdr 1 pinch

• Salt

• Oil

Grind the coconut,chilly,garlic,onion,cumin seeds and turmeric together to a fine paste and mix it

with salt and curd. Transfer it into a vessel and heat it in a low flame. Keep stirring till it becomes

warm. Do not over heat it. Heat oil in a pan,add mustard seeds,fenugreek seeds,onion and curry

leaves. Saute well and remove from heat. Add a pinch of chilly powder. Mix well and pour this into

the mixture.

Page 15: Kerala Cooking

Chakkakuru ( Jackfruit seed) Mezhukkupuratti

Ingredients:

Chakkakuru 10

to 15

Garlic 2 to 3 pods

Shallots 5 to 8

Pepper pdr a pinch

Corriander pdr 2 Tsp

Turmeric pdr 1/2 Tsp

Garam masala 1/2 Tsp

Chilly pdr 3 Tsp

Mustard seeds

Curry leaves

Water

Salt

Oil

Cut the seeds into small pieces. Add sliced shallots, garlic, curryleaves, salt and powders into

the cut seeds and cook it with required amount of water. Keep it aside. Heat oil in a pan and

add mustard, shallots and curry leaves. Then add the above prepared seeds and pepper pdr

into this and saute till it turns dry and crispy.

Page 16: Kerala Cooking

Omanayappam

Rice 1 1/2 cup

Aval white (Poha) 1 cup

Coconut 1 cup

Urud dal 1 Tsp

Sugar as rqrd

Yeast 1/4 Tsp

Salt as rqrd

Water as rqrd

Soak the rice and urud dal overnight. Grind together aval and coconut with little water and

keep it aside. Clean well and grind rice and urud dal. Combine the above grounded

ingredients and mix well. Add required amound of salt and yeast. Keep it over night. After it

rises completely, add sugar and mix well. Keep it aside for another 1/2 an hour. Do not stir it

again. Heat thava and pour a spoon full of batter (take batter from the top without stirring it).

Cover it with a lid and cook well.

Note: Do not turn the appam to cook the other side, as we do for dosai. The right time to take

the appam is when it's surface will be filled with a lot of holes and turns slightly dry. For all

types of appams, the best time to add sugar is about half an hour before you intend to cook it.

Page 17: Kerala Cooking

Kappa (Tapioca) Curry

Ingredients:

Tapioca 2 cup

Chilly pdr 1 Tsp

Turmeric pdr 1/2 Tsp

Corriander pdr 1 Tbsp

Cinnamon stick 2

Cardamom 2

Cloves 2

Perumjeerakam 1 Tsp

Onion 1 big

Chilly 3 to 4

Ginger 1 piece

Coconut 1/2 grated(1 cup thick and 1 cup thin milk)

Curry leaves

Mustard

Shallots

Salt

Oil

Peel the tapioca skin and cut it into small pieces. Wash it and cook well. Grind the ingredients

from chilly pdr to cumin seeds well. Heat oil in a kadai and saute onion, ginger and chilly. Add

the above grounded mix into this and saute till the oil starts separating. Then add the cooked

tapioca and thin milk. Boil it well and pour thick coconut milk and mix well. Reduce the heat

and boil it for few minutes. Season it with shallots, curry leaves and mustard.

Page 18: Kerala Cooking

Brinjal Curry

Ingredients:

250 gm brinjal cut into cubes

1 onion chopped

1 tomato chopped

1 tsp ginger chopped

2 green chillies slit

1 sprig curry leaves

1/2 tsp chily powder

2 tsp coriander powder

1 pinch turmeric powder

2 tsp tamarind paste

1 cup thin coconut milk

1/2 cup thick coconut milk

2 tbsp coconut oil

1/2 tsp mustard seeds

salt to taste

Method:

1.Soak the brinjal cubes in some turmeric water for 5 to 10 minutes. Rinse and wipe dry.

2.Heat oil in a pan and add mustard seeds. Let it splutter.

3.Add onion,ginger,green chillies and curry leaves. Saute well for 5 minutes.

4.Add the brinjal cubes. Cover and cook on low flame for 5 minutes.

5.Add turmeric powder,chilly powder and coriander powder.Saute well for 1 minute.

6.Add tomato and salt.

7.Add tamarind paste. Mix well and add the thin coconut milk. Cook for 3 minutes.

8.Add the thick coconut milk.Switch off the flame. Serve with rice.

Page 19: Kerala Cooking

Papaya Halwa

Ingredients:

• Papaya 1 no

• Sugar 5 tbsp for medium sweet papaya (depends on sweetness of Papaya)

• Cardamom Pwdr 1/4 tsp

• Ghee 2 tbsp

• Maida 1/4 tsp

• Cashew Nuts 4 nos

Cut and clean the papaya into small pieces and make a fine pulp of it by using a blender(mixer).

Take a pan and heat it for some time. Mix the papaya pulp and sugar in the hot pan. Keep stirring

the mixture continuously. In the meantime, add water to maida to make a liquid paste. After stirring

the mixture in the pan for 5 minutes, add the maida paste to it. This help in thickening the mixture

to dessired level. Add ghee and cardamom powder to the mixture once it starts getting thick. Take

out the mixture from the pan and spread it onto a flat vessel making a 2 inch thickness of the

mixture. Cool and cut the halwa into pieces as desired.

Page 20: Kerala Cooking

Naadan Mushroom Thoran

Ingredients:

• Mushroom 1 pkt

• Coconut 1 1/4 cup

• Greenchilly 2 to 3

• Pepper pdr 1/4 tsp

• Corriander pdr 1/4 tsp

• Onion or Shallots 2 to 3

• Curry leaves

• Mustard seeds

• Salt

• Oil

Clean and cut the mushroom( not too small ). Grind together all the ingredients. Heat oil in a pan

and add mustard seeds, coconut mix, curry leaves, salt and mix well. Cover the lid and cook in low

flame.

Page 21: Kerala Cooking

Mutta Roast

Ingredients:

• Egg 2

• Onion 3

• Ginger paste 1/2 tsp

• Garlic paste 1/2 tsp

• Tomato sauce 1/2 tsp

• Tomato 1

• Curry leaves

• Mustard seed

• Chilly pdr 2 tsp

• Corriander pdr 1 tsp

• Garam masala 1/4 tsp

• Turmeric pdr 1/4 tsp

• Oil

• Salt

Boil eggs and remove the shell. Heat oil in a pan. Add mustard, onion, curry leaves and saute well.

When it turns into golden colour put tomato sauce, ginger garlic paste, salt and 3 powders. Mix well

and saute for another couple of minutes. Add sliced tomato and water. Cook well and make it into a

fine gravy. Split eggs and add it to the gravy.

Page 22: Kerala Cooking

Koorka Irachi(Chinese potato & Beef ) Piralan

Ingredients:

• Beef 1 kg

• Koorkka 3 Cup

• Shallots 1 Cup

• Onion sliced 2

• Coconut pieces 1/2

• Ginger chopped 1 Tbsp

• Garlic chopped 2 Tbsp

• Corriander pdr 2 Tsp

• Turmeric pdr 1/2 Tsp

• Garam masala 1 Tsp

• Chilly pdr 1 Tsp

• Pepper pdr 1 Tsp

• Hot water 1/4 Cup

• Curry leaves

• Salt

• Oil

Cook beef and chinese potato separately with little salt and turmeric. Heat oil in a kadai and fry the

coconut pieces, shallots, curry leaves and keep it aside. Saute the sliced onion, chopped ginger and

garlic in the above oil. Then add little water into the powders (except garam masala pdr) and saute

with the above ingredients. Add the cooked beef (along with gravy) and chinese potato. Mix it well.

Pour hot water into this and cook it till it combines well. Before serving, add the fried coconut

pieces, shallots and curry leaves into it.

[Courtesy: Vanitha, Recipe: Ammu]

Page 23: Kerala Cooking

Koorkka Olathiyathu/Chinese Potato Stir Fry

Ingredients :-

Chinese Potato(Koorkka) cleaned and cut into bite sized pieces – 2 cups

Shallots -5 big

Red Chilly Flakes – 1 tsp or Red chillies broken – 4 or 5

Garlic – 1 big clove

Curry leaves – 1/2 sprig

Green chillies slit – 2

Turmeric powder – 1/4 tsp

Coconut pieces(Thengakothu) – 1/4 cup

Salt- to taste

Oil – as needed

Method:-

After washing properly,scrape the skin of each koorkka and immediately immerse it in water to

prevent them from changing into a dark brown color.Wash them again and cut them into bite size

pieces and put them back into the water.Drain the water and immediately add the koorkka into the

cooking pan (or pressure cooker) along with salt,turmeric powder and green chillies.Add around 1/4

cup of water ,cover it and cook until it is well done.You can add more water as and when needed.If

using a pressure cooker cook it till one whistle.Drain any left over water and keep the koorkka

aside.

Crush the shallots,red chillies and garlic together using a mortar and pestle or chop them

finely.Keep them aside.

Now heat oil in a pan,add the crushed ingredients,curry leaves and coconut pieces.Fry them for a

while and add cooked koorkka into it.Stir fry it for 10 mts in a medium heat or until it turns dry and

slightly brown.Serve hot with rice.

Page 24: Kerala Cooking

Ayala (Mackerel) Mappas

Ingredients:

• Fish (Ayala)1/2 Kg

• Onion 2 big

• Garlic 5 to 6 pods

• Ginger 1 big piece

• Green chilly 5 to 6

• Thick coconut milk 1/2 cup

• Semi thick coconut milk 3/4 to 1 cup

• Corriander pdr 2 Tbsp

• Turmeric pdr 1/2 Tbsp

• Garam masala 1 Tbsp

• Vinegar 1 Tbsp

• Curry leaves

• Mustard

• Salt

• Oil

Cut the fish into medium pieces and keep it aside. Heat oil in a kadai and add mustard seeds. When

it splutters, add the thinly sliced onion, ginger, garlic, green chilly and curry leaves. Saute it till it

turns to a light brown colour. Mix corriander pdr, turmeric pdr and garam masala in little water and

make a paste. Add this paste into the above sauted onion and roast the gravy till it turns to a dark

colour. Pour the semi thick coconut milk and mix well. When it starts boiling, add the fish pieces.

Reduce the heat and cook it. When it is completely cooked, add vinegar and thick coconut milk.

Mix slowly and cook it for few min. Do not over boil. Garnish it with fresh curry leaves and tomato

pieces.

Page 25: Kerala Cooking

Oven Baked Chicken

Ingredients:

• Chicken 1 full leg

• Chilly pdr 1 tsp

• Turmeric pdr 1/4 tsp

• Pepper pdr 1/2 tsp

• Chicken masala 1/4 tsp

• Ginger paste 1/4 tsp

• Garlic paste 1/4 tsp

• Tomato sauce 1/2 tsp

• Soya sauce 1/2 tsp

• Lime juice 1 tsp

• Salt

Clean the chicken. Mix all the ingredients and make it into a thick paste. Marinate the chicken with

the paste and keep it refrigerated for 4 to 5 hrs. Preheat the oven to 350°F for 10 mins. Bake the

chicken at 350°F for about 1 to 1 1/2 hrs, turning it every 15 mins.

Page 26: Kerala Cooking

Chicken Pattichulathiyathu

Ingredients:

• Chicken 1 no

• Onion 4 to 5

• Ginger 1 1/2 tbsp (chopped)

• Garlic 1 1/2 tbsp (chopped)

• Curry leaves

• Soya sauce 1 tsp

• Tomato sauce 2 tsp

• Chilly pdr 2 tbsp

• Corriander 1 tbsp

• Turmeric pdr 1/2 tsp

• Garam masala 1/2 tsp

• Pepper pdr 1 tsp

• Mustard seeds

• Salt

• Oil

Clean and cut the chicken into medium size pieces. Mix together chicken, 1/4th of sliced onion and

all other ingredients except the 2 sauces. Add 3/4 cup of water and cook. When chicken is almost

done, remove lid and cook. Heat oil in a pan and add mustard seeds, curry leaves, rest of sliced

onion, tomato & and soya sauce. When it turns golden brown, add chicken into it and mix well.

Page 27: Kerala Cooking

Pork Fry

Ingredients:

• Pork 1 kg

• Onion 3 nos

• Ginger 1 1/2 tbsp (finely chopped)

• Garlic 1 1/2 tbsp (finely chopped)

• Coconut flakes 1/4 cup

• Chilly pdr 2 1/2 tsp

• Corriader pdr 2 tsp

• Turmeric pdr 1/2 tsp

• Garam masala 1/2 tsp

• Vinegar 2 tsp

• Mustard

• Curry leaves

• Salt

• Oil

Clean and cut the pork into small pieces. Mix all the ingredients. Do not add too much water.

Pressure cook the pork till it turns tender. Heat oil in a pan or kadai. Add mustard seeds, curry

leaves, onion and fry well. Put the cooked pork into it and saute well till it turns to brown colour.