kerala recipes
Cabbage kootu curry
Kerala beef curry
Ulli theeyal
Ulli means pearl onion/shallot and theeyal means fried curry. Shallots has always been an integral part of Kerala cuisine. A simple and flavorful curry where the shallots are cooked in roasted coconut paste. Simple yet a delicious curry.
You need –
- Shallots/ pearl onions – 1 cup, Cut into half if big
- Grated coconut – 3/4 cup
- whole coriander – 1.5 tablespoons
- Whole died chili – 3-4 or per taste
- curry leaves – 2+ 1 sprigs
- Turmeric powder – 1/4 teaspoon
- Tamarind – 1gooseberry sized ball, Soaked in 1/4 cup warm water and pulp extracted
- water – as required
- salt – to taste
- Coconut oil – as required
For tempering-
- Mustard seeds – 1/4 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Curry leaves – 1 sprig
- Dried chili – 1
- Coconut oil – as required
How to –
Heat a frying pan, dry roast the coconut, dried chili, whole coriander, turmeric powder and 1 sprig of curry leaves till dark brown but do not burn. Turn off the heat and allow to cool. once cooled blend till smooth paste. Set aside.
In pan, cook the shallots, 1 sprig curry leaves with just enough water to cover the shallots or around 1 – 1.5 cups of water till tender and pale.
Add the ground paste, tamarind pulp, water as required and salt and bring to a gentle simmer, Turn off the heat.
For tempering :
Heat around 1 tablespoon of oil in a pan, add the mustard seeds, fenugreek seeds, dried chili, curry leaves and allow to splatter. Add this to the curry and serve hot with rice.
Kadala curry
You need –
- Black/brown chickpeas – 3/4 cup
- shallots – sliced, 1/2 cup
- Tomato – 1 large
- Mince garlic – 2 teaspoons
- Minced ginger – 2 teaspoons
- Green chili – 1 slit
- Curry leaves – 1 sprig
- Chili powder – 1 teaspoon
- Meat masala – 2 teaspoons
- Turmeric powder –1/4 teaspoon
- Garam masala – 1/4 teaspoon
- Dried red chili – 2
- Mustard seeds – 1/2 teaspoon
- Coconut milk – 2 tablespoon
- Whole spices
- Star anise –1
- Green cardamom – 2
- For dry roasting –
- Freshly grated coconut – 1/3 cup (packed)
- Whole black pepper –1 teaspoon
- Coriander seeds – 1.5 tablespoons
How to–
Wash the chickpeas in several changes of water and then soak overnight or for at least 8 hours. Pressure cook the peas with enough water till done. Set aside.
Heat a frying pan and dry roast all the ingredients under “For dry roasting” till brown but do not burn them. In a blender, blend the roasted coconut with just enough water to make a fine paste. Set aside.
Heat oil in a heavy bottom pan and add the mustard seeds, red chili, curry leaves and whole spices. once the seeds have crackled and the spices are fragrant; add the onion, ginger, garlic, green chili and fry till the onions are translucent and the raw smell of ginger garlic is gone.
Now add the Chili powder, Meat masala, Turmeric powder and cook till the oil start to separate. Add the tomatoes, salt and cook till mushy. Add the coconut paste and cook briefly.
Add the cooked peas along with 1.5 cups of chickpeas stock or water. Cook till the gravy has reduced to the constancy as required.
Add the coconut milk, garam masala and stir well. Turn off the heat and serve hot with Puttu, Roti or steamed rice.
Chicken curry–Kerala style
One of my ‘much loved’ chicken curries that I mostly cook when I make appam. Incredibly aromatic and scrumptious!
You need –
Chicken – 750 grams, cut into bite size pieces
- For the marinade
- Chili powder – 3 tablespoons
- Coriander powder – 1 tablespoon
- turmeric powder – 1/4 teaspoon
- Lime juice – 2 teaspoon
- For the curry
- Onion – 1 large, thinly sliced
- Green chili – 2-3 or as per taste, Slit
- Garlic – Thinly sliced, tablespoon
- Garlic – 3 large cloves, thinly sliced
- Curry leaves – 2 sprig
- Chicken masala powder – 2 teaspoons (I used Nirapara)
- Pepper powder – 1/2 teaspoon
- Whole spices
- Green cardamom pods – 3
- Cinnamon – 1’ stick
- Clove – 2
- Star anise – 1
- Fennel seeds – 1/2 teaspoon
- Thick coconut milk – 1/2 cup
- Coconut oil – as required
How to –
Clean, wash and drain the chicken well. In bowl , put the the ingredients under “For the marinade” and make a thick paste with just enough water. Tip the chicken in and rub the paste all over to coat well. Cover and refrigerate for an hour.
Heat oil in a heavy bottom pan and add the whole spices and cook till fragrant. Tip the onions and cook till translucent. Add ginger, garlic, green chilies and 1 sprig of curry leaves and cook the raw smell is gone.
Now add the chicken masala and saute till the oil starts to separate. Now tip the marinated chicken and stir over high heat for 4-5 minutes.
Add 1 cup of water, salt and mix well. Reduce the heat to medium-low ; cover and cook till the chicken is done. At this point please adjust the consistency of the gravy as needed by adding more water or continue to cook till the gravy is thick.
Add the coconut milk, pepper powder and bring to a gentle simmer. Turn off the heat. Drizzle 1 tablespoon of coconut oil and remaining curry leaves. Cover and let it sit for a couple of minutes before serving.
Serve hot with appam, rice or roti.
Potato stir-fry
A long pending post! I make this very often, but never made into this space. One of my favorite from childhood, indeed the first recipe I learnt from my mom. An easy and uncomplicated recipe, we normally savor this with Rice, sambar/Rasam.
You need –
- Potato – 2 nos, cut into bite size cubes
- Onion – 1 small, finely chopped
- Garlic – 1 small clove, minced
- Chili powder – 1/2 teaspoon or per taste
- Turmeric powder – 1/4 teaspoon
- cumin seeds – 1/4 teaspoon
- Dried Kasoori Methi– 1 teaspoon
- Garam masala – 1/4 teaspoon
- Oil – 1 tablespoon or as required
- salt to taste
- Coriander leaves – to garnish
How to –
In a pot boil the potatoes with turmeric powder till done. Make sure not to over cook and mushy. Drain the water and set potatoes aside.
Heat oil in pan, add the cumin seeds. Once they start to pop, add the chili powder and fry for a minute. Add the onion and garlic and saute till the raw smell of garlic is gone and onions are soft and start to brown.
Add the cooked potatoes salt and mix will. Sauté for 2 minutes. Now add the Kasoori Methi, garam masala and stir fry for a minute.
Turn off the heat and garnish with fresh coriander leaves. Serve hot with rice and curry.
Kerala restaurant style egg curry
You need –
- Hard boiled eggs – 4
- Onion – 3 medium, thinly sliced
- Coriander powder – 2 tablespoons
- Chili powder – 3 teaspoons
- Turmeric powder – 1/4 teaspoon
- Fennel powder – 1/4 teaspoon
- Vinegar – 1 teaspoon
- Coconut milk (thick) – 1/4 cup
- Curry leaves – 2 twigs
- Salt to taste
- Mustard seeds – 1/4 teaspoon
- Coconut oil – 1 tablespoon
- Bay leave – 1 small
- Cardamom pod – 1, crushed
- Cinnamon stick – 1’inch piece
How to –
Heat oil in heavy bottom pan. Add the whole spices and cook till fragrant. Add the mustard seeds and allow to crackle. Add one twig of curry leaves followed by the onions and saute till they turn golden brown.
Add the coriander, chili, turmeric, fennel powders and saute till the oil start to separate. Add the 1/2 cup water, salt to taste and mix well, Add the boiled egg, remaining curry leaves, cover and cook till the gravy is thick.
Add the coconut milk and bring to a gentle simmer.
Turn off the heat; add the and serve hot with rice, appam, roti or idiyappam
Moru Curry
And so yet another Onam has gone by and the last week has been a lazy one after all the celebration. I haven’t been cooking much and recovering from an eye infection. I am feeling much better today.
This is one of those curry that I make quite often at home and this is my quick fix for those busy/lazy days. I absolutely love this and all I need is some mango pickle to go with it. Please add water as required for the consistency you need.
You need –
- Yogurt (sour curd) – 3/4 cup
- Grated coconut – 1/2 cup
- Green chilly- 1,slit
- Dried red chili – 1-2-
- Turmeric powder – 1/2 teaspoon
- Fenugreek seeds – 1/2 teaspoon
- Cumin seeds – 1/4 teaspoon
- Curry leaves – 2 sprigs
- Oil – 2 teaspoons
- Water – 1 cup or as required
- Salt to taste
How to –
In blender, blend the grated coconut, yogurt, cumin seeds, turmeric powder, green chili, to a fine paste.
Heat oil in pan. Tip the mustard, fenugreek seeds and allow to splatter. Add the dried chili, curry leaves and fry for 1-2 minutes.
Turn the heat to very low and add the yogurt-coconut mixture, water (as required), salt and heat through gently. Do not boil.
Turn off the heat and serve with rice.
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