South Indian recipes

Ulli theeyal

| Rekha Vengalil
 
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.
 
 

Mutton Chukka – A guest post

| Rekha Vengalil
A guest post for a beautiful blog and lovely friend…   
It’s not been long since I met Shey of JUST NOT THE CAKES but in this short span of interactions, she comes across as a warm and affable person. Truly blogging has got me connected to some wonderful like-minded people. Her space has some lovely recipes and she also share some great Sri Lankan cuisine. 
 
The recipe I share today is the famous south Indian recipe “Mutton Chukka”. So please hop over to Shey’s space to read more of the recipe I share. 
Thank you Shey for having me over and I enjoyed doing the post for you.

Cauliflower and potato curry

| Rekha Vengalil
An easy and delicately spiced curry; that goes perfect with Indian flat or steamed rice.  You can add any vegetables of your choice but avoid veggies like Okra, eggplants or other veggies that can get too mushy. I do sometimes add baby corn which does taste great.  
 

You need –

  • Cauliflower – 1 small, cut into small florets
  • Baby potatoes – 7-8 nos, halved
  • Fresh grated coconut – 1/3 cup
  • Onion – 1 large
  • Tomato – 1, medium size, chopped
  • Green chili – 2
  • Ginger – 1’inc piece
  • Garlic – 3 cloves
  • Dried chili – 3 or to taste
  • Coriander powder – 2.5 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Meet masala – 2 teaspoons
  • Garam masala – 1/4 teaspoon
  • Oil as required
  • Salt to taste
  • Fresh coriander leaves to garnish

How to –

In a blender, put the coconut, dried chilies and cumin seeds. Make a fine and thick paste with adding just enough water and set aside. Also make a fine paste (without adding water) of Onion, green chilies, ginger and garlic. Set aside.
 
Heat oil in a heavy bottom pan, add onion paste and cook till the raw smell is gone. Now add the coriander powder, turmeric powder, meat masala and cook till the oil start to separate; for about 3 minutes.
 
Now add the coconut paste and give a quick stir. Let this cook for about 4-5 minutes. Add the chopped tomato and cook till mushy.

Add about 1.5 – 2 cups of water and salt. Bring to a gentle simmer. Now add the potatoes and stir. Cover and cook till the potatoes are 50% cooked. Uncover, add the cauliflower and continue to cook till done. Do not over cook the veggies keep them crisp. Add a little more water to adjust the consistency of the gravy as required. Finally sprinkle the garam masala and chopped coriander leaves.
Serve hot with any Indian flat bread or rice.
 
 

Andhra fish curry

| Rekha Vengalil

 

A delicious tangy and spicy fish curry that so perfect with some piping hot rice. Yes! Its really hot/spicy; so I recommend you to  adjust the addition of chili and chili powder to suit your taste. I have used tomato paste in the recipe. If you want use whole tomato then you will need one large; finely chopped and cook till mushy.
 
 You need –
  • Fish – sliced 300 – 350 grams (I used king-fish)
  • Tamarind – A lemon sized, soaked in 1/4 cup hot water
  • Onion – 1 large, finely sliced
  • green chili – 2-3 or per taste
  • Ginger-garlic paste – 2 teaspoons
  • Tomato paste – 2 teaspoon
  • Coriander powder – 2 tablespoons
  • Chili powder – 2 tablespoons (I used Kashmiri chili powder)
  • Cumin powder – 1/2 teaspoon
  • Fenugreek seeds – 1/2 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Salt to taste
  • Oil as required
  • Fresh coriander leaves for garnishing

For marinating

  • Chili powder – 1/4 teaspoon
  • Turmeric powder – a pinch
  • Lime juice – 1/2 teaspoon
  • Salt – a good pinch
How to –
Clean and wash the fish. Drain the water well. Marinate the fish with the ingredients under “For marinating” and refrigerate for an hour. 
 
After an hour heat oil in frying pan and fry the fish till light brown on both sides. Set aside. Extract the juice from the soaked tamarind and discard the pulp.
Heat oil in a pan and tip the fenugreek seeds, mustard sends and allow to splatter. Add the curry leaves and cook briefly for few seconds.
 
Add the green chilies and saute for a minute. Now add the onions and cook till translucent. Add the ginger-garlic paste and continue to cook till the raw smell is gone.
Add the chili powder, coriander powder, cumin powder and turmeric powder. Saute till the oil start to separate. Add the chopped tomato paste and cook for 2 minutes.
 
 
Add the tamarind juice and around 1.5 cups of water. Bring this a rolling boil. Add the fish and cook on high flame for 5 minutes and then reduce the flame to low, cover and cook till the fish is done and the gravy is bit thick. Please add water if required to adjust the consistency of the gravy as required.
 
Turn off the heat, into a serving bowl; garish with coriander leaves and serve with steamed rice.