Kerala recipes

Kerala peas curry

| Rekha Vengalil
 
I have been looking for the Kerala peas curry recipe. Tried a few but was not convinced.  Yes I am talking of the curry that we get in the restaurants in Kerala. I chanced on this recipe and glad my hunt ended. God, how I love this.  
 
I have used frozen peas here. But if you have the dried peas then more better. Soak them overnight and pressure cook with enough water till done.
You need –
  • Frozen peas – 1 cup, defrosted
  • Onion – 1 large, thinly sliced
  • Tomato – 1 medium, chopped
  • Ginger – minced, 2 teaspoons
  • Garlic – minced, 2 teaspoons
  • Green chilies – 2, slit length wise
  • Coriander powder – 2 ½ teaspoons
  • Turmeric powder – ¼ teaspoon
  • Fennel powder – 1/2 teaspoon
  • Coconut milk – ¾ cup
  • Curry leaves -1 twig
  • oil – 1 tablespoon ( I used coconut oil)
  • Salt to taste
 
How to –
 
Heat oil in pan, add the onion and cook till soft. Add the ginger garlic and green chilies  Cook till the raw smell is gone.
 
 
Make a paste of all the powders with enough water. Add this to the onion mixture and cook for 2-3 minutes. Turn off the heat and allow to cool. Into a blender and make a fine paste with just enough water.
 
 
Heat the same pan, and add the onion-masala paste. Add the tomato, 1 tablespoon water and cook till soft. Tip in the peas, curry leaves, ½ cup water, ¼ cup coconut milk. Cover and cook till the peas is done.
Uncover, add the remaining coconut milk and bring to a gentle simmer.
Turn of the heat and serve hot with rice. Flat bread or appam.
 
 

Mambazha pulissery / Ripe mango curry

| Rekha Vengalil


The only curry I made for this year Vishu and I love it. It’s tangy, it’s sweet and it’s a little spicy. The blend is so perfect and my favorite part is to sip the mango away.. 🙂 Don’t you agree on that? 


The fruit stalls here are filled with mangoes now especially with Thai honey mangoes and these little mangoes. I haven’t seen them in India. The guy at the shop told me it’s the orange mangoes from China. I tried googling for them but could not find any. Anyway they are delicious and I feast on them ever since I have been here. My mom loved it too when I got her these during her visit here 🙂

For those who are new to this dish, this is a curry were ripe mangoes are cooked in a coconut and yogurt sauce. It’s mildly spiced and is also one of the dishes that is a must during the festivals and special occasions in Kerala, south of India. But in my house this needs no special occasion. Whenever I can find ripe mangoes I make them.

You need –
  • Small ripe mangoes – 5 (if using big mangoes use 2, peeled and chopped)
  • Grated coconut – 1 cup
  • Yogurt – ½ cup
  • Turmeric powder – ½ teaspoon
  • Chili powder – ½ teaspoon
  • Curry leaves – 1 sprig
  • Cumin seeds – ½ teaspoon
  • Green chili – 1
  • For tampering
  • Mustard seeds – ½ teaspoon
  • Fenugreek seeds – ¼ teaspoon
  • Dry chilies – 2
  • Curry leaves – 1 sprig
  • Coconut oil – 1 tablespoon

How to –

In a pan, put the mangoes, turmeric powder, chili powder, curry leaves and with enough water to cover the mangoes. Cook till the mangoes are soft and cooked.


Grind the coconut, green chili  half of the yogurt and cumin seeds to a fine paste with. Add this paste to the Mangoes and stir well. Bring to gentle simmer. Add in the remaining yogurt (whip well before adding). Mix well and again bring to gentle simmer. Turn off the heat.



In a pan, heat the oil; add the mustard seeds when it starts to splatter, add the fenugreek seeds, dry chilies  curry leaves. Add this into the curry/ Pulissery. Serve with rice.


Sharkara Payasam with risotto rice

| Rekha Vengalil

Happy Vishu to all malayees…!


Every year for Vishu and Onam I cook up the Sadya promptly but this Vishu, down with fever,  was contemplating to cook or not… Finally decided to cook just a curry and payasam for lunch. So made mambazha pulissery and sharkara payasam, both of which are favorites at home . It was a simple and yet delicious festive meal.



I let go of the Vishu shopping, and did off with everything I could find in the fridge… Instead of konnapoo it was tulasi kadhir ( holly basil) from my little garden. 



Over to the payasam… I didn’t have the rice what we traditionally use for Sharkara payasam… I was left with 2 choice, one was basmati and the other being risotto rice and it was my husband who said try risotto rice. I say it was the right choice… It was delicious. I urge you to try it… Call it sharkara risotto?!! 😉


You need –

  • Risotto rice – 1 cup
  • Sharkara/Jaggery/uncentrifuged whole cane sugar – Grated, 1 ½ cups
  • Ghee – ¼ cup, melted
  • Cardamom powder – ¼ teaspoon
  • Roasted cashew nuts – 10-15 nos
  • Raisins – 2 tablespoons, fried in ghee/clarified butter
  • Water – 2 cups

How to –

Dry roast the rice and pressure cook with 2 cups of water till done. The rice should not be mushy. Set aside.

In a pan, add the grated jaggery/sharkara with ½ cup water.  Cook till the sharkara has melted and comes to a thick consistency.



Over a low heat, add the melted sharkara, Ghee and cardamom powder into the rice and mix well till rice is well coated.

Garish with cashew nuts, raisin and serve.


Linking this post to the event FoodabulousFest Event organised by Simply TADKA and hosted by Pramitha love cooking

Chicken and mushroom stir fry with thyme

| Rekha Vengalil
I have always been a fan of Mushrooms! and Kerala Koonu (mushroom) fry is something to die for… Trust me, if you have tasted it you’ll agree on this… But then Kerala cuisine is something to die for any day 🙂 


Nothing fancy about this dish.. It’s easy and i have used some simple ingredients. And the little twist is the thyme… I have long been tinkering about how i could bring in

some fresh herbs that is not used normally or traditionally in Kerala kitchen. It was worth the effort. The lemony edge to the dish was sure a welcome. We loved it this way too.





You need –
  • Chicken breast – 500 grams, cut into thin strips
  • Mushrooms – 200 grams, thinly sliced
  • Thyme – 2 sprigs + 2 sprigs for garnishing
  • Whole coriander – 1 tablespoon
  • Dry chilies – 4-5 or as per your taste
  • Onion – 1 medium, thinly sliced
  • Grated ginger – 2 teaspoons
  • Grated garlic – 2 teaspoons
  • Garam  masala – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Crushed pepper – 1 teaspoon
  • Mustard seeds – ½ teaspoon
  • Curry leaves – 1 sprig
  • Coconut oil – 1 tablespoon
  • Salt to taste
 

How to –

Dry roast the coriander seeds and dry chilies and process to make a fine powder. Set aside.

Heat oil in a pan, add the mustard seeds and allow it to crackle. Add the onions and curry leaves. Saute till the onions are translucent. Add in the ginger and garlic. Fry till the raw smell is gone.



Tip in all the powders except the crushed pepper and cook till the oil start to separate. Season with salt. Tip in the chicken and thyme mix well cover and cook till chicken is half done.

Uncover; add in the mushrooms and fry till done. Add the crushed pepper and make sure all the water has evaporated and the gravy is well coated.



Turn off the heat. Garnish with thyme leaves and serve with rice.


MANGO PICKLE

| Rekha Vengalil
It’s hot I know but yet there is something about the summer I love… And one big reason is that the mango season is in. It’s such a sight to walk down the road where we stay at this time round the year with the mango trees on either sides of the road. I have decided to make the most of this season, so warning you that more mango recipes coming up 🙂
 
 

 

To my delight the other day my neighbor called out to me as I was walking home and asked me to come over. A bit puzzled and not knowing why, I walked over to her beautiful landed house and she asked me if I wanted some raw mangoes. Didn’t had to think twice I said “YES”. She was trimming her wildly grown mango tree. In the process she had to cut down a few branches with raw mangoes… Thank you Mrs. Ong.

 

 

 

 

On my way back home decided I was going to make pickles out of them and didn’t had to look for recipes; all I had to do was to call my mom. Well by coincidence she was also preparing pickles as my sister is visiting her end of this month and she loves them.

 
 You need –
  • Mangoes – 2 big, chopped into small pieces
  • Chili powder – 2 ½ tablespoons
  • Turmeric powder – ¼ teaspoon
  • Mustard seeds – ½ teaspoon
  • Fenugreek seeds – ½ teaspoon
  • Asafoetida – a big pinch
  • Green chilies – 2, finely chopped
  • Garlic – finely chopped, 2 tablespoons
  • Ginger – finely chopped, 2 teaspoons
  • Curry leaves – 3 twigs
  • Vinegar – 1 tablespoon
  • Salt to taste
  • Sesame oil – 3-tablespoons + 2 teaspoons

How to –
In a bowl put the mango pieces and ½ teaspoon of salt and mix well. Cover and leave this overnight or at least for 8 hours. Now drain the water completely. Set aside. Mix the chili and turmeric powder with ¼ cup of water to make paste. Set aside.
In a pan heat the 2 tablespoon of was oil. Tip in the mustard seeds. Once its start to crackle, add the Fenugreek seeds allow to crackle too. Add the curry leave and fry briefly.  Add the ginger, garlic and chilies and fry till the raw smell is gone.
Add the chili paste and cook for 2-3 minutes. Turn off the heat. Add the chopped mangoes and Asafoetida; mix well. Add the vinegar and mix to coat well. At this point check for the salt, if need be add in as per paste.
Allow the pickle to cool completely at room temperature before you bottle it up. Add the 2 teaspoon of oil mix well and leave the bottled pickle on the counter top for a day or over night before you refrigerate. 
 

Beef cutlets – Kerala style

| Rekha Vengalil

You need –
  • Minced beef – 225 grams
  • Potatoes – 2 medium, Boiled and mashed
  • Onions – 1, finely chopped
  • Garlic – minced 2 teaspoons
  • Ginger – minced 2 teaspoons
  • Green chili – 1, finely chopped
  • Curry leaves – 8-10, finely chopped
  • Garam masala – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Ground pepper – 1 teaspoon
  • Egg – 1,
  • Bread crumbs – 1 cup
  • Oil – 2 teaspoons + for deep frying
  • Salt to taste

How to –

Heat 2 teaspoons of oil in pan. Add the onions and saute till translucent. Add the ginger, garlic, curry leaves, chili  salt and fry till the raw smell is gone. Add the garam masala, pepper , turmeric and cook briefly.



Add the minced beef and cook till done.  Tip in the mashed potatoes and mix well till everything comes together. Check for the seasoning at this point. Turn off the heat and allow the mixture to cool.



In a bowl, beat the eggs and spread the bread crumbs on a plate. Now roll 2 tablespoons of the beef mixture into a ball and flatten to round shape or any shape of your choice. Dip into the egg and then coat with the crumbs and set aside. Repeat this for the rest of the beef mixture.

Heat oil in frying pan and deep fry the cutlets till brown; remove and set on a paper towel. Serve hot with ketchup or chili sauce.


Fish curry with prawns/shrimps

| Rekha Vengalil
Delicious fish curry that is so easy to make… now download the recipe card for a quick reference…
You need –
  • Firm flesh fish – 400 grams, cut into bite size cubes
  • Prawns/shrimps – 200 grams
  • Onion – 2 medium, grated
  • Garlic – 2 cloves, grated
  • Ginger – grated, 2 teaspoons
  • Tomato – 1/2, chopped
  • Tomato paste – 2 tablespoons
  • Coriander powder – 3 teaspoons
  • Chilli powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Thick coconut milk – ¾ cups
  • Thin coconut milk – 1 ¼ cups
  • Coconut oil – 2 tablespoons
  • Salt to taste
  • Curry leaves – 1 twig

How to –

Heat oil in heavy bottom pan, fry the fish till golden on all sides. Set aside.

Add the grated onions, garlic and ginger. Cook till translucent. Add the spice powders, salt and fry till fragrant and oil start to separate.  



Add the tomatoes and paste. Mix well and cook till the tomatoes are mushy. Pour in the thin coconut milk and simmer for 8-10 minutes or till the sauce starts to thicken.




Add the fried fish and prawns and cook till done. Add the thick coconut milk and bring to gentle simmer.





Turn off the heat and serve with rice.


Palpayasam

| Rekha Vengalil

…And it’s my 100thpost… # celebration!!!
Thank you for the incredible support you have given me. It has been a wonderful journey. Enjoying every bit… Cooking up, styling and photography.  Each recipe has been a learning in every way. 


And the recipe for the palpayasam…


You need –
  • Milk – 1 litre
  • Rice – ½ cup, washed, cleaned and drained
  • Sugar – ½ cup
  • Condensed milk – ¼ cup
  • Cardamamon – 2 nos
  • Fried cashew nuts – to garish
How to
In a heavy sauce pan, bring the milk and water to boil. Add the rice, cardamom, and cook till the rice is done. Reduce the heat to low and continue to cook till the milk thickens. You will need to stir continuously. Add the sugar and condensed milk and mix well. Turn off the heat cover the payasam for an hour. During this time do not stir or uncover the payasam.
After an hour serve the payasam.




Spicy prawn roast

| Rekha Vengalil


You need –

  • Prawns – 500 grams, peeled and de-veined
  • kashmiri chili powder – 3 teaspoon
  • Turmeric powder – ½ teaspoon
  • Onion – 1 small, finely chopped
  • Green chili – 1, slit
  • Garlic – 2 big cloves
  • Ginger – 1’inch piece
  • Curry leaves – 3-4 twigs
  • Mustard seeds – ½ teaspoon
  • Red dry chili – 1 no.
  • Water – ½ cup
  • Coconut oil – 2 tablespoon
  • Salt to taste


How to –

Grind the green chili, ginger, garlic, chili powder and turmeric powder to a fine paste add little water as required.

Heat 1 tablespoon of oil in a non-stick pan. Add the mustard seeds, allow it to crackle. Tip in 1 twig of curry leaves and red chili. Add the chopped onion and cook till they are soft.  Now add the ground paste, salt and cook till oil starts to separate.  Throw in the prawns and mix well. Add the water and cook on a medium heat until almost all the water is absorbed. At this stage the prawns must be coated with the gravy. Drizzle the remaining oil and add the curry leaves.  Cook till the prawn start to crisp up. Turn off the heat.

Serve warm with rice.