Kerala recipes

Ishtu / Kerala potato stew

| Rekha Vengalil
 
Kerala’s potato stew is a creamy and mildly spiced, which is pretty easy to make.  It is served with Appam and is also a must during festivals and special occasions.  
 
Appam and Ishtu/stew is yet another favorite at home. This makes to our dinner table at least once in a week.  We like our ishtu a bit thick (not too runny). So please adjust the consistency of the gravy to your choice. 
 
 

You need –

  • Potatoes – 2, large boiled, peeled and roughly mashed
  • Thick coconut milk – 3/4 cup
  • Onion – 1 medium, thinly sliced
  • Green Chilies – 1 or as per taste
  • Ginger – I small piece, finely sliced
  • Salt – to taste
  • Curry Leaves – 1 sprig
  • Coconut Oil – 2 teaspoons
  • Water – 3/4 cup

How to –

In a pan add the water, sliced onion, green chili, curry leaves, ginger and bring to a rolling boil.

Add the potatoes and mix well. Continue to cook for 2 minutes.


Add the coconut milk, salt and bring to a gentle simmer but do not boil.

Drizzle the coconut oil and cover and let it sit for a few minutes before you serve.

 

 

Kadala parippu pradhaman / Chana dal Kheer

| Rekha Vengalil


Onam is here again! and I have planned to post onam sadya recipes this week. Unsure if I will be able to do all of it by 16th; yet promise to fit in as much as possible. I already have a few that you might want to check out

And today I have this delicious payasam/pradhaman made of coconut milk and chana dhal. Traditionally fried coconut pieces are also added in but I forgot to buy them and realised only when I started making the payasam. 


You need –

  • Chana dal – 250 grams, cleaned & washed
  • Palm sugar/ Jaggery – 400 grams, grated
  • Coconut milk
    • Think Coconut milk – 3/4 cup
    • Medium thick coconut milk – 1.5 cups
    • Thin coconut milk – 3 cups
  • Ghee – 2 tablespoon + 1 tablespoon of frying cashewnuts
  • Cardamom powder – 1/4 teaspoon
  • Cashewnut and coconut pieces – 40 grams each

How to –

In pressure cooker, cook the dal with enough water (around 3 cups). Once done mash roughly and set aside.


In pan melt the palm sugar/jaggery with 1/4 tablespoon water and aside. Now heat a heavy bottom pan and add 2 tablespoons of ghee. Add the cooked dal and melted jaggery and mix well. Be careful as the ghee will start to splatter so take care.

Stir till everything is well combined. Now add the thin coconut milk and bring to a rolling boil. Add the medium thick coconut milk and cook till the payasam thickens and reduces to half. Stir frequently. Add the Thick coconut milk and bring to a gently simmer.
Turn off the heat add the cardamom powder and mix well.


In a small frying pan, heat 1 tablespoon of ghee and fry the cashew and coconut pieces (if using) till golden brown. Add this to the payasam and mix well. Serve hot.

 

 

Cherupayar curry

| Rekha Vengalil
Kerala’s mung dal/ green gram curry  is preferred with Puttu (steamed ground rice breakfast dish of Kerala , a combo made in heaven according to my hubby. Well for me the two are sure my favorites but not the combo. I like my puttu with banana and sugar and the later with rice. But being true to my roots, I do like to savor puttu with the curry once in a while.
 

You need –

  • Mung bean – 1/3 cups
  • grated coconut – 1/3 cup
  • Coconut milk – 1/4 cup
  • cumin seed – 1/4 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • green chilies – 1-2, slit length-wise
  • Shallots – 3-4, finely sliced
  • Mustard seeds – 1/2 teaspoon
  • dried chili – 1
  • curry leaves – 1 stwig
  • coconut oil – 1 tablespoon
  • salt to taste
 

How to –

In a blender, put the grated coconut, cumin seeds and whiz to a fine paste; adding just enough water. Set aside.


In pressure cooker, cook the payar/mung been with green chili, turmeric powder and add water a required. Once done, uncover and keep the heat over medium heat.Stir the coconut paste, salt and cook for 4-5 minutes. Add the coconut milk, (add water to adjust the consistency of the curry if need be) few curry leaves; bring to a gentle simmer and turn off the heat. 

In a small pan, heat the oil. add the mustards seed and once they start to pop add the curry leaves and dried chili. Sauté briefly. Add the chopped shallots and cook till golden brown. Turn off the heat and add this to the curry and mix well.

Serve hot with Puttu , rice or roti.

 

 

Chemmeen/Prawn curry with coconut milk

| Rekha Vengalil
 

I got this recipe from a Malayalam magazine when I went home last year and took a year to make it. Ah nothing new and very me :-).

The prawns are cooked in creamy, tangy and spicy sauce. A very authentic Keralan recipe. I have altered the recipe a bit and adjusted the quantity of spices as well.  Serve this with rice or just as I love too with bread.

You need –

  • Prawns – 500 grams, cleaned
  • Thick coconut milk – 1 cup
  • Thin coconut milk – 1/2 cup
  • Onion – 1 large, finely chopped
  • Tomato – 1, chopped
  • Tamarind pulp – 1 tablespoon, soaked in 1/4 cups of water
  • Ginger & garlic paste – 2 teaspoons
  • Green chilies – 2 slit lengthwise
  • Turmeric powder – 1/4 teaspoon
  • Coriander powder – 1 tablespoon
  • chili powder – 1 teaspoon or as per taste
  • Curry leaves – 2 twigs
  • Coconut oil – 1 tablespoon
  • Crushed pepper – ½ teaspoon

whole spices

  1. Cinnamon – 1 small stick
  2. Clove – 1
  3. Cardamom – 2
  4. Star anise – 1 small
  5. Bay leaf – 1/2
How to –

Heat oil in skillet/pan, add the whole spices and fry till fragrant. Tip the onion, green chilies, curry leaves, ginger and garlic paste and cook till the onions turns golden. 

Add the coriander, chili and turmeric powder: cook for a minute or till oil start to separate. Add the chopped tomato with little water , salt to taste and cook till mushy. Add the tamarind water (Strain the tamarind water with sieve and discard the seeds) and  the thin coconut milk and cook till the gravy is thick.

Add the cleaned prawns and cook till done. Add the thick coconut milk, pepper powder; mix and turn off the heat. Please do not boil after you add the thick coconut milk.

Serve hot with rice or bread.

 

Shallot and broccoli thoran

| Rekha Vengalil
You need –
  • Broccoli – 1, cut into really small florets
  • Shallots – finely sliced, 1/2 cup
  • Green chili – 1
  • Grated coconut – 1/2 cup
  • Turmeric power – ¼ teaspoon
  • Curry leaves – 1 springs
  • Dry red chili- 1
  • Mustard seeds – 1/2 teaspoon
  • Oil – 2 teaspoons (I used coconut oil)
  • Salt to taste
 How to –

Heat oil in a skillet, add the mustard seeds. Once they start to crackle add the red chili, green chili and curry leaves.

Add the Turmeric powder and stir briefly for few seconds. Now add the Shallots, Broccoli, salt and stir well. Cover and let it cook for 4-5  minutes done making sure not to over cook. Add the grated coconut and stir fry for a minute.

Turn off the heat. Serve hot with rice and curry.


 

My 200th post and Beef Ularthiyathu

| Rekha Vengalil
This is my 200th post and here’s thanking each one of you for making this journey so wonderful with all your lovely comments and feedback. Truly overwhelmed and feel so blessed. The journey that I started a year back has sure got me some wonderful friends whom I have not met but the bond seems to be growing stronger. Also taking this very moment to thank my family and friends for being a wonderful support. Though at times my daughter says Foodolicious is boring because every time I make her favorite food and I photograph it first before serving her  but still she is all ready to help me when I need her either for a photo or just for clean ups. Love you Molu 🙂 Life is beautiful 🙂
 
Before marriage I was quite reserved when it came to food and especially meat. The only thing I ate was chicken and once in a while lamb. Things have changed and thanks to my hubby who has very tactfully got me eating beef and pork.
 
And yes I had not tasted beef until I had this dish and the only way I like it. So flavorful and tender and yes biting into those coconut slices makes it one delicious dish. If you don’t eat beef  then you can cook this with Lamb but the cooking time will be little longer but taste equally good. Feel free to add more fresh green chilies if you want to make it hotter.  
 
This is truly Kerala’s best.


You need –

  • Beef – 500 grams, cubes into bite size pieces
  • Coconut meat – 1/2 cup finely sliced
  • Chili powder – 1/2 teaspoon
  • turmeric powder – 1/4 teaspoon
  • Ginger & garlic paste – 1 teaspoon
  • Shallots – finely sliced, 1/2 cup
  • Garlic cloves – Minced, 1 tablespoon
  • Ginger – julienned, 1 tablespoon
  • Green chili – 2 or as per taste, slit
  • Corriander powder – 1 tablespoon
  • Black pepper powder – 1 teaspoon
  • Garam Masala – 1 teaspoon
  • Curry leaves – 2 twigs
  • Salt to taste
  • Coconut oil – 2 tablespoon

How to –

In pressure cooker, put the meat, turmeric powder, chili powder, ginger garlic paste and salt. Mix well and cook till done with 2 tablespoons of water. Once done, uncover and drain the meat from the stock reserving 1 tablespoon of the stock and set aside.

In skillet/kadai/wok, heat oil and add the sliced coconut pieces, ginger and garlic and fry till fragrant . Add the shallots, green chilies, curry leaves and continue to fry till the onions turn golden brown.

Add the Coriander powder, garam masala powder and saute for 2 minutes or till oil starts to separate. Now add 1 tablespoon of reserved stock and loosen up the spice mix (this helps the spices to coat the meat well). Add the meat and mix well to coat.

Add the black pepper powder and over medium heat cook for 10-12 mins or until the mixtures is very dry; stirring continuously.

Serve hot with Rice and curry.

 

Carrot and snow peas stir-fry/ thoran

| Rekha Vengalil


You need –

  • Carrots – 2, grated
  • Snow Peas – 150 grams, finely chopped
  • Onion – 1 medium
  • Green chili – 1
  • Grated coconut – 1/2 cup
  • Turmeric  power – ¼ teaspoon
  • Curry leaves – 1 springs
  • Dry red chili- 1
  • Mustard seeds – 1/2 teaspoon
  • Oil – 2 teaspoons (I used coconut oil)
  • Salt to taste
 

How to –

Grind the coconut, onion, turmeric and green chili coarsely. Set aside.

Heat oil in a skillet, add the mustard seeds. Once they start to crackle add the red chili and curry leaves.

Add the beans, carrot salt and stir well. Cover and let it cook for 3-4 mins or till 3/4 done.
Place the coconut mixture on the top  and spread. Cover and cook for 2 mins.

Uncover, mix well and cook for further 3-4 mins. Turn off the heat.

Serve hot with rice and curry.

 

 

Kuttanadan meen/fish curry

| Rekha Vengalil
Kuttanad, known for its back waters and picturesque vast paddy fields is the region in Alappuzha, Pathanamthitta and Kottayam Districts, state of Kerala, South of India. The region is equally famous for its seafood especially pearl spot fish known as Karimeen in Malayalam. To read more of Kuttanad click here

Here’s some pictures we clicked during one of our visits here. It’s truly gods own country…


Well coming to the recipe, Kuttanad is also famous for its Toddy shop called as Kallu shap  which are also equally famous for its fish curry. The recipe I share here is from a local TV show. Well its delicious and let me warn you its hot!


You need –

  • Fish – 500 grams (I used king fish/Naimeen)
  • Onion – 1 medium (thinly sliced)
  • Grated coconut – 1/2 cup
  • Coconut milk – 1/2 cup
  • Fish masala powder – 3 teaspoons
  • Fenugreek seeds – 1/4 teaspoon
  • Green chillies – 2-3 nos (slit)
  • kudampuli/ Gambooge – 3 nos (Soaked in 1/4 cup warm water for 15 mins)
  • Ginger – thinly sliced, 1 tablespoon
  • curry leaves – 2 twigs
  • Shallots – thinly sliced 1/4 cup
  • mustard seeds – 1/4 teaspoon
  • coconut oil – 1 tablespoon + 2 teaspoons for tampering

How to –

In a pan, dry roast the coconut till they turn brown. Into a blender and blend to a fine paste with just enough water. Set aside.

Heat 1 tablespoon of oil in a pan, Add the fenugreek seeds and allow to crackle. Add the onions, ginger, green chili, 1 twig curry leaves and cook till the onions turn translucent.
Add the fish masala powder, salt and cook till the oil starts to separate. Add the coconut paste and still well. cook for a few seconds. 

Add the soaked kudampuli/ Gambooge along with the water plus add 1 cup water. Mix well and cook for 10 mins  Now add the fish pieces and cook till the gravy has reduced and thick.

Add the coconut milk, swirl the pan gently and bring to a gentle simmer. Turn off the heat.

For tampering:-

Heat a pan, add 2 teaspoon oil. add the mustard seeds and allow to crackle. Add the shallots and curry leaves and stir till the shallots turn light brown. Turn of the heat and add this to the curry and mix well.

Serve with rice.



Varutharacha kozhi curry / kerala style chicken curry

| Rekha Vengalil
Oh how could I ??!! yeah I forgot to post this which I made couple of weeks back. Never the less, better late than never. 

This is a traditional Kerala chicken curry. Cooked in roasted coconut paste with spices.  But I am a bit hesitant to make this curry every often for the very reason that no matter how much you reduce the oil yet the roasted coconut somehow oozes out oil as the curry cooks up. But then that’s the beauty of the curry I know and don’t you agree? 



This is recipes is from my mom and somehow it doesn’t taste as much as hers does but I guess that’s how it is when every mom cooks. There is something special always. With mother’s day coming up I dedicate this post to my mom and MIL, the 2 wonderful women in my life.

Mom & Saana
MIL & Saana

Happy mother’s day to all my dear blogger friends and to your mommies 🙂

To make you need –

  • Chicken – 500 grams, cut into medium- small pieces
  • Grated coconut – ½ cup
  • Whole coriander seeds – 1 ½ tablespoons
  • Whole dried chilies – 4-5 or as per your palate.
  • Whole black pepper – 1 teaspoon
  • Curry leaves – 3 twigs
  • Garam masala powder – ½ teaspoon
  • Onion – 1 medium, thinly sliced
  • Minced ginger and garlic – 1 teaspoon each
  • Tomato – 1, sliced
  • Potatoes – 2 medium, cut into cubes
  • Coconut oil – 1 teaspoon
  • Salt to taste

How to –
In frying pan, dry roast the grated coconut, coriander seeds, dried chilies  black pepper, garam masala and 2 twig of curry leaves.  Make sure the coconut turns to dark brown but do not burn. You need to make sure you are frequently stirring. Once done, put the mixture into a blender and blend till a smooth paste with water as required. Set aside.



 


In heavy bottom pan heat the oil and onions, ginger, garlic, remaining curry leaves and fry till translucent. Add the tomato and cook till mushy. Add the coconut paste and cook briefly for a couple of minutes.


Add the chicken pieces, potatoes, ¼ cup water, and mix well to coat. Cover and cook till done.  The gravy should be thick and not runny so add water if need be or if to runny continue to cook till its thick. 





Turn off the heat. Serve hot with rice or roti.

Sending this recipe to – Cook Like Mom’ & an International Giveaway by Foodelicious

 

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