Naranga Curry / Wild Lemon Curry / Vadukapuli Naranga Achar

 

 

Ingredients

1. Karinaranga / vadukapuli  - 1 small, cubed
2. Green chillies - 4 - 5 , sliced to rounds
3. Garlic - 10 - 15, small cloves
4. Curry leaves - 2 sprigs
5. Chilly powder - 4 - 5 tsp
6. Fenugreek powder - 1/4 tsp
7. Hing / asafoetida - 1/4 tsp
8. Mustard seeds - 1/2 tsp
9. Salt - To taste
10. Gingelly oil (nallenna) - 1.5 tbsp

Method

 

Heat gingelly oil in a pan and splutter mustards. Add the garlic cloves and saute until they turn light brown. Now add the cubed lemon pieces, green chillies and curry leaves. Give it a stir and add around 1 cup water. Bring it to a boil and add the chilly powder, fenugreek powder, salt and hing. Stir well and cook for a few more minutes. Switch off when the gravy thickens. Cool down and store in a bottle. You can use it right away but remember to use a dry spoon while serving. It will keep for 2 - 3 weeks in a refrigerator.

 

 

Parippu Vada

 

 

Ingredients

1. Vada thumara / vada parippu - 1/2 kg
2. Pearl onions - 6 - 8, chopped
3. Ginger - 2 inch, finely chopped
4. Dry red chillies - 6 - 7, sliced to thin rounds
5. Curry leaves - 1 sprig
6. Salt - To taste
7. Oil - To deep fry

Method

Soak the vada thumara or vada parippu in enough water for at least 3 hrs. Drain well. Keep aside 2 tbsp of this soaked dal. Crush the remaining vada parippu in a mixer or food processor, without adding any water, to a coarse mixture. Combine it with 2 tbsp vada parippu (that had been kept aside), chopped pearl onions, ginger,  dry red chillies, salt and curry leaves. Crush the whole mixture using your hands (nannayi njeruduka). Make small lemon sized balls from this mixture and flatten them with your palms, like a vada.  Deep fry in oil until brown on both sides. Serve hot with ketchup or any chutney.

 

Mutton Curry

Hi friends..Wish you all a very happy and prosperous new year!! Hope 2011 brings lots of happiness and joy to everyone's life...Hope you all had a wonderful Christmas too !
I was away on a 1 month vacation to India! We had a stopover at Dubai for 3 days to visit my sister and family. We visited Lakshmi and her cute baby boy too. They both are doing good. Overall we had a great time but the trip was so hectic that I guess I will be relaxing for the next two months. Lots of things to catch up now!
Though I had been super busy in Kerala, I managed to photograph a few of my mother’s and MIL’s nadan recipes which I will post over time. And today I am posting a nadan mutton curry recipe which is a personal favorite of mine and definitely you would love it too….

Ingredients

1. Mutton Curry - 1/2 kg, cubed
2. Pearl onions - 1/4 kg
3. Ginger - 3 inch piece, roughly chopped
4. Garlic - 10 small cloves
5. Green chillies - 2
6. Tomato - 1 small, chopped
7. Curry leaves - 1 - 2 sprigs
8. Turmeric powder - 1/2 tsp
9. Chilly powder - 1 tbsp
10. Coriander powder - 1.5 tbsp
11. Pepper powder - 2 tsp
12. Garam masala powder - 2.5 tsp
13. Mustard - 1/2 tsp
14. Salt - To taste
15. Coconut oil -  1.5 tbsp

Method

1. Crush the pearl onions, ginger, garlic and green chillies in a mixer.

2. Heat 1 tbsp oil in a pressure cooker. Add in the crushed mixture and saute until they turn light brown. Add the tomatoes and saute for a few minutes. Now add the turmeric powder, chilly powder, coriander powder, pepper powder and garam masala powder. Stir for a few seconds. Add the mutton pieces and enough salt. Stir for 1 - 2 minutes and add enough water. Cover with the lid and pressure cook for about 2 - 3 whistles. Bring down the heat and cook for 15 minutes. Remove from heat. Open the pressure cooker when the pressure releases and taste check for salt. Add 2 pinches of garam masala and mix well.

3. Heat oil in a small pan and splutter mustards. Throw in a few curry leaves and pour this tadka over the curry. Keep aside for 30 minutes before serving. Serve hot with chapathi, rice, appam, paratha or even dosa/idli.

 

Tips:

 

1) You can add around 1/2 cup coconut milk to this curry for an extra taste. Add it after opening the pressure cooker and heat at low flame for around  5 mts. Switch off.

 

2) You can replace the pearl onions with two medium sized onions.

Prawn / Chemmeen Biriyani

Ingredients ( Serves 3 - 4)

 

Marinade

1. Prawns - 30 - 35 ( Around 400 g)
2. Turmeric powder - 1/2 tsp
3. Chilly powder - 1 tsp
4. Pepper powder - 1/2 tsp
5. Salt - As required

For the masala

1. Onion - 1 large, thinly sliced
2. Tomato - 1 medium, chopped
3. Fresh ginger-garlic paste - 2 - 3  tsp
4. Green chillies - 7 - 8, seeded
5. Turmeric powder - 1/4 tsp
6. Chilly powder - 1/4 tsp
7. Coriander powder - 2tsp
8. Garam masala - 1.5 tsp
9. Mint leaves - 1/4 cup, chopped
10. Cilantro - 1/4 cup, chopped
11. Salt - To taste
12. Oil - As required

Method

1. Clean and wash the prawns. Marinate the prawns with the ingredients under marinade for at least 2 hrs in a refrigerator. Shallow fry the marinated prawns in oil until done. It won’t take more than 3 - 4 minutes on each side, at medium-low heat. Drain on to a paper towel.

 

 

2. In the same pan, add thinly sliced onions. Stir-fry until they turn light brown at medium heat. Now add ginger-garlic paste and green chillies. Stir fry for a few more minutes. Add turmeric powder, chilly powder, coriander powder and garam masala. Stir-fry for a few seconds and add the chopped tomatoes. Cook until the tomatoes get mashed up. Now add 1/2 cup water and mix well. Bring to a boil and add the fried prawns. Cook for a minute and add the chopped cilantro and mint. Taste check for salt. Switch off.

 

Cooking Rice

Basmati rice - 2 cups

    To cook rice I usually follow the draining method. Soak the basmati rice for around 30 mts. Drain and keep aside. Boil water in a deep vessel. To the boiling water add ghee – 2 tsp, whole spices (peppercorns- 10, cloves – 6, cardamoms - 2, bay leaves-2, cinnamon - 2, fennel seeds – half tsp, star anise- 2 and mace - 3). I usually add lots of whole spices. Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. It will take around 15 - 20 mts at medium heat.  Drain the water and allow the rice to cool.

To Garnish

Onion - 1 medium, sliced very thin and deep fried in oil/ghee till brown

Cashews and raisins - 1/4 cup deep-fried in oil / ghee

Cilantro - 1/2 cup

Mint - 1/2 cup

Layering

For layering you need a cookware which can be put on stove or which is oven-safe.

Smear the base of the cookware with ghee. Then add the fried onions, cilantro, cashews, raisins, mint leaves and prawn masala. Now add the cooked rice and repeat the process. You can sprinkle some fennel powder or biriyani masala and a little ghee on each layer. The topmost layer should be that of rice with the items under garnish.  Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and bake it at 350 F for around 10 - 15 mts (depending on the cookware you use). If you are planning to keep it for long, cook the rice only till it is 95% done or so. If you are using stovetop keep it at low flame for around 5 - 10 mts. Serve hot with boiled eggs, biriyani chammanthi, raita, pappad and lemon pickle. This recipe serves around 3-4 people.

Moru Kachiyathu / Seasoned Buttermilk

Ingredients

1. Curd - 1/2 litre (Blend the curd with enough water in a mixer)
2. Ginger - 1/4 inch, chopped
3. Pearl onions - 3 - 4, sliced
4. Garlic - 2, chopped
5. Green chillies - 2 - 3, slit
6. Curry leaves - 1 sprig
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 1/4 tsp
9. Fenugreek seeds - 1/4 tsp or 1-2 pinches of fenugreek powder
10. Dry red chillies - 2
11. Salt - To taste
12. Coconut / vegetable oil - 2 tsp

Method

Heat 2 tsp oil in a pan. Splutter mustards, fry dry red chillies and lightly brown the fenugreek seeds. Now add ginger, garlic and pearl onions. Fry until they get lightly browned and then add the green chillies and curry leaves. Stir for a minute. Turn the flame to low. Add turmeric powder and chilly powder. Immediately add the butter milk and mix well. Stir continuously until it is heated through and steam starts coming out. Do not let it boil. Add 1-2 pinches of fenugreek powder(if you did not add fenugreek seeds before). Taste check for salt. Remove from fire. Serve with hot rice.

Green Peas Curry

 

Ingredients

 

1. Green peas - 1.5 cup, dried
2. Onion - 1 small, thinly sliced
3. Tomato - 1 small, chopped
4. Green chillies - 2, seeded
5. Curry leaves - 1 sprig
6. Grated coconut - 1/2 - 3/4 cup
7. Cumin seeds - 1 - 2 pinches
8. Turmeric powder - 1/4 tsp
9. Chilly powder - 1/2 tsp
10. Coriander powder - 1 tsp
11. Garam masala - 1/2 tsp
12. Salt - To taste
13. Oil - 2 tsp

 

Method

 

1) Soak green peas in water for at least 6 - 7 hrs. Drain and keep aside.

 

2) Grind the grated coconut with cumin seeds to a very smooth paste.

 

3) Heat oil in a pressure cooker and add sliced onions and green chillies. Saute until transparent and add the turmeric powder, chilly powder, coriander powder and garam masala. Saute for a few seconds and add tomatoes and curry leaves. Cook for a minute and add enough water to cook the green peas. Add enough salt. Bring it to a boil and add the soaked green peas. Cook for 1 whistle or until the green peas is done. The cooking time and number of whistles totally depends on the type of pressure cooker you use. Open the pressure cooker and add the ground coconut paste. Bring it to a boil, taste check for salt and switch off. Serve hot with appam/ idiyappam / chapatis / parottas.

 

 

Tips:

You can substitute grated coconut with thick coconut milk ( around 1/2 cup).

Fish Moli / Molee

Ingredients

Marinade

1. Fish - 1/2 kg (I used  3 fillets of tilapia. You can use other fish such as king fish, pomphret, pearl spot etc)

2. Pepper powder - 1/2 tsp

3. Turmeric powder - 1/4 tsp

4. Salt - To taste

For the gravy

5. White onion - 1 small, diced or thinly sliced

6. Ginger -  2-3 tsp, thinly sliced

7. Green chillies - 2 - 3, slit

8. Tomato - 1 medium, sliced to rounds

9. Whole spices - Cardamom - 1 - 2, cloves - 2, - 3, Cinnamon - 1” stick, bay leaf - 1)

10. Curry leaves - 1 sprig

11. Thin coconut milk - 1 - 1.5 cup

12. Thick coconut milk - 1/2 cup

13. Coconut oil - 1 tbsp + 2 tsp

14. Salt - To taste

Method

1. Clean and wash the fish fillets. Cube them. Marinate them with the ingredients under marinade for at least 30 minutes.  Shallow fry them at medium-low heat (only for a minute or two on each sides, do not brown them) in a wide pan and keep aside.

 

2. In  the same pan, add the whole spices at medium heat (add more oil if required). Stir for a few seconds and add onion. Stir until transparent, then add the thin coconut milk, sliced tomatoes, few curry leaves and enough salt. Bring to a boil. Now lower the heat to medium-low and add the shallow fried fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Cover and cook for 7 - 8 minutes or until the fish pieces are done. Now add the thick coconut milk and a few curry leaves. Mix well and switch off. Check for salt. Add 2 tsp coconut oil for an extra taste. Mix well and serve hot with bread or appams.

 

Vanpayar Mezhukkupuratti / Red Gram Stir-fry

Ingredients

1. Vanpayar / Red cow peas / Red gram / Red chori  -1 cup
2. Pearl onions - 6 - 7, crushed or chopped (Optional)
3. Turmeric powder - 1/4 tsp
4. Red chilly powder  or crushed dry red chillies - 3 /4 tsp
5. Coriander powder - 3/4 tsp  (Optional)
6. Pepper powder or crushed whole pepper - 1/2 tsp
7. Mustard seeds - 1/2 tsp
8. Dry red chilly - 1
9. Curry leaves - 1 sprig
10. Salt - To taste
11. Coconut oil - 2 - 3 tsp

Method

1) Cook vanpayar in enough water (at least 3 - 3.5  cups or as required) and salt for 5 whistles or until it is soft and fully cooked. When the pressure releases or after 15 minutes, drain the water completely and set aside. If you want a slightly mashed up mezhukkupuratti, you can overcook the vanpayar.

2) Heat oil in a pan at medium heat. Splutter 1/2 tsp mustard seeds and fry the dry red chilly. Now add a few curry leaves and pearl onions. Fry until the pearl onions turn light brown. Now add the spice powders except pepper powder. Stir for 1 - 2 seconds and add the cooked vanpayar. Check for salt. Season with pepper powder. Stir fry for a few minutes and switch off. Serve with rice / kanji.

 

 

Tips:

1) You can substitute vanpayar with cherrupayar / green gram.

Adamanga Achar /Dried Mango Pickle

 

  This is one recipe that is surely going to bring nostalgic memories to at least a few malayalees. Most of the homes in Kerala used to prepare adamanga during the mango season so that it could be relished upon even when the season was over. Once the best mangoes are pickled, the next thing that people did was drying of raw mango slices, which is fondly called adamanga. Raw mangoes are sliced with their peels on, mixed with salt, chilly powder(optional) and dried in the sun for about 10 -12 days. They can be preserved for at least 2 years or so. You can make pickle with them whenever you want. It’s taste is completely different from the regular mango pickles and it goes best with steamed rice and curd.

Ingredients

1. Adamanga / dried mango slices - 1 handful or around 20 - 25 slices
2. Garlic - 12 - 15 (Slice the garlic flakes if they are large)
3. Curry leaves - 1 sprig (optional)
4. Chilly powder - 1 tbsp (Adjust it according to your spice tolerance)
5. Fenugreek powder / uluva podi - 1/4 tsp
6. Hing / asafoetida - 1-2 pinches
7. Gingelly oil /  nallenna - 1 tbsp
8. Dry red chilly - 1 - 2
9. Mustard seeds - 1/4 tsp
10. Salt - To taste

Method

1. Wash the adamanga and squeeze out the water. In a pan heat 1 tbsp gingely oil. Splutter mustards and fry dry red chilly. Add the garlic and curry leaves, if you are using them. Brown the garlic flakes.

 

2. Add chilly powder, fenugreek powder and hing. Add about 2 cups of  water immediately. Bring it to a boil and add the adamanga pieces. Cook the adamanga pieces in the gravy for around 30 - 45 minutes until they become really soft. The spice powders should really coat the adamanga pieces (pirandirikkanam). Switch off the stove. Cool down and transfer to a pickle jar. Enjoy it with curd rice or plain steamed rice. Remember to use a clean and dry spoon every time you take out pickle from the jar.

 

Parippu Pradhaman…..it’s time to Celebrate!

    There is a very happy news that I would love to share with you all. Lakshmi is blessed with a baby boy on Oct 22nd. Both the mother and the little one are doing fine. Lakshmi has decided to take some time off to devote herself to her baby boy.....and so you guys would have to wait a few months to get more of the naadan recipes.

    To celebrate this very happy occasion, I am sharing with you a parippu pradhaman recipe. This recipe belongs to one of my friend, Girija. It is soo easy to make and would turn  out to be a nice dessert to a naadan meal. Long back , parippu pradhaman used to be served in sadyas for weddings but now a days its mostly semiya, ada pradhaman, pal payasam, palada, pineapple payasam etc etc. Heres the recipe:

Ingredients

1. Split mung dal /  skinless split green gram /cherrupayar parippu - 3/4 cup
2. Jaggery - 1 - 1.5 cup or to taste
3. Coconut milk - 1/2 can or 1.5 - 2 cup thick coconut milk
4. Milk - 3/4 cup
5. Cumin powder - 1/2 tsp
6. Cardamom powder - 1/2 tsp
7. Cashew nuts - 10 - 15
8. Coconut bits (thenga kothu) -2 tbsp
9. Ghee - 1 tbsp

Method

1. Heat  ghee in a pressure cooker. Throw in some cashews and fry them until golden brown. Drain them on to a paper towel. Then add the coconut bits and fry until brown. Drain on to a paper towel. Now add the split mung dal and fry for 2-3 minutes until they turn a little golden brown. Now add 3 cups of water and pressure cook for one whistle.

2. Meanwhile melt the jaggery in 1 cup water, at medium heat. Stir until it reaches a light syrupy consistency. It would not take more than 10 - 15 mts. Open the pressure cooker when the pressure releases.  Mash the mung dal really well with the back of a spoon. Add 3/4 cup milk and the jaggery syrup to the pressure cooked mung dal. Mix well and bring to a boil at medium heat.

3. Add the coconut milk. Stir  well until it reaches a thick consistency at medium heat. Now add cumin powder and cardamom powder. Mix well. Finally add the fried cashews, coconut bits and 1/2 tsp ghee (optional). Serve warm or chilled.

Tips:

 

1)  You can add brown sugar instead of jaggery.

2)  Adding milk is completely optional. You can add thin coconut milk (second extraction) instead of milk in step 2.

3) If the payasam is very thick, add hot milk to dilute.

4)  I added chaokah (canned) coconut milk. Fresh coconut milk will taste best. For fresh coconut milk - Add around 1/4 - 1/2 cup warm water to grated coconut and squeeze to extract thick coconut milk(first extraction). Now add more water to the already squeezed coconut and squeeze again to get the second extraction or thin coconut milk. Finally strain the extractions through a fine sieve. You can make this process easier using a mixer. Grind the grated coconut with little warm water in a mixer. Then use a meshed strainer and press down on the coconut for the first extraction. Repeat the same for the second extraction.

 

 

Love

Maya

Mathappoo Thoran / Pumpkin Flower Stir fry

 

  We can prepare delicious thoran with flowers too!! For example muringappoo (drum stick flowers), banana flower, yam flower, pumpkin flower etc. All these thorans are highly nutritious, healthy and tasty. They have lots of medicinal values as well. Here is the recipe for mathappoo thoran:

 

Ingredients

• 1. Pumpkin Flowers (Mathappoo) –  10 - 12
• 2. Grated coconut – 1 tbsp 
• 3. Turmeric powder - A pinch
• 4. Pepper powder - 1-2 pinches
• 5. Oil - 1 tsp
  6. Mustard – 1 tsp
  7. Curry leaves – A few
  8. Dry red chilly – 1
• 9. Salt - As required

Method

1. Wash and chop the pumpkin flowers finely.

2. Heat oil in a pan. Add mustards. When it splutters, fry the dry red chillies, then add the chopped pumpkin flowers, pepper powder, turmeric powder and coconut. Stir fry until cooked. It would take only a few minutes. Serve hot with rice.

 

Idli Podi / Uzhunnu Chammanthi Podi

 

Ingredients

1. Whole urad dal / uzhunnuparippu - 1 cup
2. Red rice (Kerala rosematta rice / kuthari) - 1 cup
3. Whole pepper - 2 tsp
4. Chilly powder - 1.5 tsp ( I added 3 tsp whole pepper corns and 1/2 tsp chilly powder. You can adjust these spices according to your taste preference.)
5. Coriander powder - 2 tsp
6. Hing / asafoetida - 1 tsp
7. Salt - To taste

Method

1. Heat a pan and roast the urad dal, whole pepper and rice at low heat, stirring occasionally. When they are about to turn brown, change the flame to medium heat and roast them until golden brown, stirring continuously. It will take around 20 - 25 minutes. ( Ariyum uzhunnum kadichal pottanam). Take care not to burn them. The color of this idli podi depends on how much you roasted them.

2. Switch off and add chilly powder, coriander powder, hing and salt. Mix well. Keep aside to cool. Grind to a coarse or fine powder in a mixer or coffee grinder. Store in an air-tight container, at room temperature. It will keep for at least 2-3 months. Mix required podi with enough coconut oil  / sesame oil and enjoy with dosa / idli.

 

 

 

Tips:

 

You can substitute red rice / kuthari / rosematta rice with Bengal gram / kadala parippu / chana dal.

Sweet Potato Puzhungiyathu with Thenga and Mulaku Chammanthi

 

 

 

  Have you guys tasted sweet potato before? I never knew these light orange colored starchy sweeties were this tasty, until I ate them recently. I used to buy them from the stores thinking that I will use them to make different cakes, scones and other baked goods but it never ever made it into my oven as I could never imagine tasting a cake or any other bake with sweet potatoes! Poor sweet potatoes, every time I look at them they would have grown older and older and would end up sprouting, making its way to the trash :-(. But something changed after I had this sweet potato puzhungiyathu and thenga chammanthi at my friend Manju’s place. I really loved the sweet and spicy combination and the next day itself I went for shopping these beauties and prepared the same.  My hubby too liked it and you know what, its one of our regular evening snacks these days. These chutneys goes really well with kappa puzhungiyathu/ kappa puzhukku also and they tastes best only when fresh. Sweet potato is one of the most nutritious vegetables around with loads of antioxidants. That gives you one more reason to try this recipe. Check out its health benefits here.Try and enjoy!!

 

Sweet Potato Puzhungiyathu

 

 

Wash and trim both the ends of the sweet potato and cut them into two. Steam them in an idli maker or in a rice cooker. It would not take more than 15 - 20 minutes. Peel off the skin. Serve hot or warm with thenga or mulaku chammanthi.

 

 

 

Thenga Chammanthi

1. Coconut - 1/4 - 1/2 cup
2. Pearl onion - 2
3. Green chillies or kanthari mulaku (birds eye chilli) - 2 - 3
4. Curry leaves - 2 - 3
5. Salt - To taste

Coarsely grind all the above ingredients in a mixer.

Mulaku Chammanthi

1. Pearl onion - 5 - 6
2. Green chillies or kanthari mulaku - 5 - 6 , seeded ( I usually seed the green chillies. The hottest part of a chilli is the white membrane that connects the seeds to the flesh. Removing the seeds and membrane before cooking gives a milder flavour.)
3. Curry leaves - 2
4. Coconut oil - 2 tsp
5. Salt - To taste

Crush all the ingredients except coconut oil and salt in a mortar and pestle or a mixer. Traditionally it is crushed in a mortar and pestle. If you are using a mixer, add green chillies first. Give it a pulse and then add the pearl onions and curry leaves. Pulse it again, do not grind the mixture, just crush it. Transfer the mixture to a small bowl. Add enough salt and coconut oil. It tastes best only when fresh.

 

Tomato Rasam

 

Ingredients

1. Ripe Tomatoes - 2, chopped
2. Pearl onion - 5 - 6, chopped
3. Garlic - 6 - 7 pods
4. Green chillies - 2 - 3, slit
5. Whole pepper corns - 15 - 20
6. Tamarind - Goose-berry sized or to taste
7. Curry leaves - 2 sprigs
8. Turmeric powder - 1/4 tsp
9. Chilly powder - 1 tsp
10. Fenugreek powder - 1/2 tsp
11. Hing / asafoetida - 2 pinches
12. Mustard seeds - 1/2 tsp
13. Cumin seeds - 1/4 tsp
14. Dry red chillies - 2 - 3
15. Coriander leaves - 2 tbsp, chopped
16. Salt - To taste

Method

1. Crush the whole pepper corns, garlic, 3 -  4 curry leaves and cumin seeds in a mortar and pestle or mixer. Soak the tamarind in warm water and extract its juice.

2. Heat oil in a pan. Splutter mustard seeds and fry dry red chillies. Then add the chopped pearl onion, crushed garlic, pepper corn and cumin seed mixture. Saute for a minute, add the green chillies and chopped tomato. Mix well and cook for 2 - 3 minutes stirring occasionally, at medium heat. Now add the turmeric powder, chilly powder, fenugreek powder and hing. Mix well and add the tamarind extract and around 2.5 - 3 cup water. Add enough salt.  Bring to a boil, then lower the flame and simmer for 8 - 10 mts. Add the chopped coriander leaves and a  few curry leaves. Finally add a pinch each of fenugreek powder and hing. Close the pan with its  lid. Keep aside for at least 10 mts for the flavors to set. Serve hot with rice or have it as a soup.