South Indian

Kadala curry

| Rekha Vengalil


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.
 
 

 

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Potato stir-fry

| Rekha Vengalil
 
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

| Rekha Vengalil


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
 
 
 

Gongura Mamasam / mutton / lamb

| Rekha Vengalil

 

The Gongura/Sorrel leaves are popular in India especially in Andhra, a southern state of India. It is a very vital part of Telugu cuisine. The leaves are used for various preparations like pickle, pachadi, Dal (Lentils) curry, meat and seafood.
 
 
 
The recipe I share today is a spicy, hot and tangy lamb/mutton curry with a very unique flavor, which of course comes from Gongura/Sorrel leaves. Like said this is a very spicy, hot curry. So please adjust the heat to suit your taste.
 

You need – 

  • Lamb/Mutton – 500 grams, cut into bite size pieces
  • Gongura– 150 grams, roughly chopped
  • Ginger-garlic paste – 1.5 tablespoons
  • Chili powder – 3 teaspoons or to taste
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1 tablespoon
  • Garam masala – 1/2 teaspoon
  • onion  – 1 large, grind to a paste
  • salt to taste
  • oil – as required

How to –

Wash and clean the mutton well. Drain the water completely. In a large bowl, put the mutton  ginger-garlic paste, chili powder, turmeric powder, coriander powder, salt, 2 teaspoon of oil and Mix well. Marinate the meat for 15-20 mins.

 

Heat oil in pressure cooker pan, add the onion paste and cook till the oil start to separate. Tip in the marinated mutton and sauté for a few minutes. Add 1/4 cup of water, cover and pressure cook till the meat is done.

 

In sauce pan add the sorrel/gongura leaves with 2 tablespoons of water. Cover and cook over medium heat for 2-3 minutes or  till the leaves are mushy.

 

Once the mutton is done, uncover the pressure cooker and add the sorrel/gongura leaves. Add the garam masala  and mix well. Cook till the gravy is thick or adjust the consistency of the gravy as per your choice.

 
Turn off the heat and serve hot with rice.

 

Sending this recipe for the The National Curry Week celebrations by 

Peanut chutney

| Rekha Vengalil
 
It’s always a pleasure meeting people and then many leading into a beautiful friendship. Well blogging has just been that for me. I have had the opportunity to meet some wonderful people and many have gone to be my good friends today. Yes one of them is Jehanne, the owner of the beautiful blog – “The Cooking Doctor”.  After all our comments on each others blog, chats, calls and finally we met up (yes we did plan to meet up before but somehow we had to postpone).  Many of you know her by now and I don’t think I have to add more but yes she is such pleasant and wonderful person to talk too. Undeniably I treasure such moments and friendships.
 
Over to the recipe; this condiment is for all the peanut lovers out there and comes from my mom’s kitchen. It’s perfect to go with your idili or dosa. I even love it with my rice.
 

You need –

  • Peanuts – 1/2 cup (skin removed)
  • Fresh grated coconut – 1/3 cup
  • green chili- 1
  • Small piece ginger
  • Tamarind – 1/2 teaspoon
  • salt to taste
  • Dried chili – 1 or as per taste
  • Curry leaves – 5-6

For tempering

  • Oil – 2 teaspoon (I use coconut oil)
  • Mustard seeds – 1/2 teaspoon
  • dried chili – 2
  • curry leaves – 5-6
 

How to –

In a pan dry roast the peanuts till slightly golden. Remove and set aside. In the same pan add the grated coconut, 5 curry leaves, dried chili, tamarind and fry till the coconut start to just brown. Turn off the heat; put the peanuts, coconut into the blender and with just enough water blend till a smooth paste.
 
Heat oil in a small sauce pan, add the mustard seeds. Once they start to pop add the dried chili and curry leaves.Turn off the heat and add this to the chutney and stir well.
 
 
Serve immediately with dosa or idili.
 
 

Moru Curry

| Rekha Vengalil
 
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.

Semiya Payasam / vermicelli kheer

| Rekha Vengalil
Wishing all  Malayalis a very happy Onam! And for those who are new to this term, here is something to read http://en.wikipedia.org/wiki/Onam 
 
And this Onam it’s semiya payasam for us. An all time favorite of mine; though hubby and daughter is more for parippu payasam. The recipe I share  is with Condensed milk, that’s made the payasam so creamy and rich and so fitting for the celebration. Please adjust the sugar to suit your taste.  I have used store brought roasted cashews for garnishing instead of fried cashew. You may opt for this or do the traditional way of frying the cashews and raisins in the ghee as mentioned in the recipe below.


You need –

  • Vermicelli/semiya – 1 cup
  • Milk – 1 litre
  • Condensed milk – 1 tin
  • Sugar – 2 tablespoon or as per taste
  • Cashew nuts & raisins – 1/4 cup each
  • Cardamom powder – 1/4 teaspoon
  • Ghee/clarified butter – 1 tablespoon + extra for frying cashews and raisins

 

 
How to –
 
Heat 1 tablespoon ghee in a heavy bottom pan and roast the semiya till golden brown.
 
Add milk and cook over low flame till semiya is cooked through and milk has reduced and bit thick. Stirring frequently. Add condensed milk and sugar. Mix till well combined.  
 
Add cardamom powder and turn off the heat.
 
In a pan, heat the ghee and fry the cashew nuts till golden brown. Add the raisins and fry till they puff up.  Add this to the payasam and serve hot or chilled.
 

Sending this recipe to the event – ” Favorite Food Event – Payasams/ Kheers” hosted by The Big Sweet Tooth

Aviyal

| Rekha Vengalil
 
Aviyal / Avial is yet another integral part of the sadhya. A delicious mix of different veggies cooked in a coconut-yogurt sauce. Like most dishes this too have many variations though out Kerala. One of them is the consistency of the gravy.  Some like it with more gravy and while others like it dry/semi – dry. I like the semi-dry version and that’s what I am sharing with you today.  
 
You need –
  • Raw banana – 1
  • Yam – 100 grams
  • Carrot – 1
  • Drumstick – 1
  • Beans – 10
  • Potato – 1 small
  • Yoghurt – ½ cup (Sour)
  • Grated coconut – 1 1/4 cups
  • Cumin seeds – 1/4 teaspoon
  • Fresh green chili – 1
  • Turmeric Powder – a pinch
  • Salt to taste
  • Coconut oil – 1 tablespoon
  • Curry Leaves – 1 sprig 
 
How to –
 
Wash, clean and cut all the veggies into lengthwise (about 2’ inch pieces).
In heavy bottom pan, put the cut veggies along with 1/2 cup water. Cover and cook till just about done. (Do not over cook. Keep the veggies crisp). Uncover and continue to cook for a couple of minutes till the water is almost reduced to 1/4 (or if you want more gravy then don’t let the water evaporate). 
 
In a blender, coarsely blend together grated coconut, chili, and cumin seeds without adding any water. Add this mixture to the veggies along with yogurt, curry leaves and mix gently till well combined.
 
Turn off the heat and drizzle the coconut oil and mix well cover and let it sit for a couple of minutes before you serve.
 
 
 

Puli Inji

| Rekha Vengalil
 
Cooking up and preparing for Onam is fun but missing home terribly and so is the case at home too. Said that, can’t wait to be home soon in a couple of months and really looking forward to that now.  
 
And today’s recipe is a very essential part of the sadhya. Call it a sweet and sour ginger pickle of Kerala where ginger is cooked in a tangy-sweet sauce.  Just recently did I know that inji puli and puli inji are two different recipes (of course a slight difference not huge).  One has little more chili while the other has more Puli.  
 
There are many variation of this in different part of Kerala and here’s how my Mom makes it. You may alter the addition of chili or Jaggery to suit your taste. 
You need –
  • Fresh ginger – finely chopped, 1 cup
  • Tamarind – a lemon size ball, soaked in 3/4 cup of hot water.
  • Jaggery – grated, 2 tablespoons
  • chili powder – 1/2 teaspoon or as per taste
  • Green chili – 2, finely chopped
  • Asafetida – a pinch
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Coconut oil – as required
  • Salt to taste
 
How to –
 
Squeeze the soaked tamarind; extract the juice and set aside.
 
Heat oil and fry the ginger till golden brown. remove and set aside. In the same pan add oil if required; once heated add the mustard seeds and allow to splatter. Tip the green chili, curry leaves and fry briefly for a couple of seconds.
 
Add the chili powder, asafetida and saute for 2 minutes over medium heat. Add the fried ginger and mix well.
 
Add the tamarind water, jaggery, salt to taste and mix well and cook till mixture is thick and pulpy.
 
Turn off the heat and let it rest for an hour before you serve. cool completely before you jar it.