Showing posts with label Kerala cuisine. Show all posts
Showing posts with label Kerala cuisine. Show all posts

Monday, September 12, 2016

Spicy Malabar style King fish fry Jo's way!


It's one of my favourite fish recipe. This dish was born out of sheer boredom! Actually wanted to make steamed fish using green masala but I couldn't get good banana leaves. Besides I was tired of my usual dishes. Wanted little twist, so decided try this recipe using lots of curry leaves.

An experiment that turned out to be a perfect main course and a winner at many dinners!

  1. 500 grams King Fish steaks ( About 5-6 )
  2. ½ cup coconut or Vegetable Oil for shallow frying
For the Masala*:
  1. 1-2 sambar onions
  2. 10 Kashmiri or Byadagi Chillies
  3. 1 teaspoon black pepper corn
  4. 1 small marble sized ball of tamarind
  5. 15 cloves garlic
  6. 2 tablespoon rice flour
  7. 1 teaspoon turmeric
  8. salt to taste
  9. 2 spring curry leaves

For Garnish:
  • Juice of a lemon
  • Onion Slices
  • 2 spring curry leaves

  • Grind all the ingredients listed under masala* to a smooth paste in a blender adding half a cup of water. Make a really smooth paste and set aside.
  • Wash and clean the king fish steaks and apply the masala* paste on the fish making sure to rub it well on both the sides well with the hands. Let it marinate for 20 minutes in the refrigerator.
  • Heat vegetable oil in a non stick pan until really hot. Add 2 spring curry leaves and wait till it gets crisp. Take it out and drain on a paper towel.
  •  When the oil is hot, gently place the fish pieces and fry for 1.5 - 2 minutes on one side. After 1.5 - 2 minutes, carefully flip the fish and cook on the other side for another 1.5 - 2 minutes or  Cook till you get a lovely golden brown color on both the sides.
  • Remove from oil and drain on a paper towel.Garnish with fried and crushed curry leaves and squeeze some lemon juice on the fish and serve hot with some sliced onions.
  • Place only a few pieces of fish in the pan at one time so that they are not crowded. Frying too many at one time cools the oil down too much, causing the fish to absorb more oil. Fry consistent size pieces together so they cook evenly. 
  •  Fish steaks or fillets should not be thicker than 1 1/2 inches. Slice any pieces over 1 1/2 inches thick into thinner fillets. When frying, cook pieces with similar thickness together so that they cook evenly.
  • You can use any fish of your choice.

Monday, April 13, 2015


Chakka Erissery is a typical Kerala Onam/vishu sadya recipe that's  always made during a festival or weddings functions during the this summer season.Recently, I got this recipe from one of my best  friend Priya.I had tried it twice and everybody absolutely loved it.. This year jackfruit tree in our backyard was groaning with tender jackfruits .So to make use of it, today on vishu/ kerala New year thought of sharing this recipe with you all.


  1. jackfruit bulbs– 20-25 deseeded and diced
  2. Turmeric Powder – ¼ tsp
  3. Salt to taste
To Grind
  1. 2 cups Freshly scraped Coconut 
  2. 2-3 whole dried Red chillies
  3. 1tsp -Cumin Seeds
  4. 10 -pepper corns 
  5. 1-2 Green chilly

For Tempering
  1. Coconut oil – 1 tbsp
  2. Freshly scraped Coconut – 2tbsp
  3. Mustard Seeds – ½ tsp
  4. 2 spring Curry leaves.
  • Clean the jack fruit bulbs, deseed them and chop each seeds into 3-4 pieces.  
  • Cook these pieces along with turmeric powder and Salt.
  • Add about 1.5 cups of water and cook partially covered on medium heat for 6 to 8 minutes or until the jackfruit is cooked. Keep stirring in between to avoid burning.
  •  Once the jack fruit pieces are cooked till tender, add coconut paste, mix it nicely and let it cook for a few minutes on a low flame. Then turn off the stove.Make sure the consistency of this dish is slightly dry.
  • In another pan, heat coconut oil, add mustard seeds.  Once they splutter and curry leaves.Then add grated coconut and again roast them till it becomes brownish in colour. Add this tempering over the curry.Mix it well.
  • Delicious Ponsa elchikeery/chakka erissery is ready to serve.

Saturday, December 6, 2014

Tuna pickle


Winter is in full force and Christmas is also here.  Its time to get prepared for perfect Christmas dinner.OK lets starts with this Spicy tuna pickle...
 I have tried this pickle quite a few times and it has been very popular in my family and is prepared during almost all occasions mostly to serve along with rice and dal. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more.I got the recipe from my Blogger friend Nutan kini. This pickle is a  perfect balance of Hot,sweet and sour and i am sure all these flavors will dance in your mouth and will tickle your taste bud.
I have added quite a bit more chilly powder and green chillies than called for in the recipe to suit my family.


  1. For 1 kg boneless Tuna fish :
  2. 2tsp Pepper Powder
  3. 2tsp Turmeric powder
  4. Salt to taste
  5. 1/2 liter sunflower oil
  6. 2tsp Mustard seeds
  7. 2 spring curry leaves
  8. 3Tsp Sliced ginger 
  9. 3-4 Onion (Medium) Chopped
  10. 1 whole Garlic bulb (peel and chopped)
  11. 10 Green chillies ,slit length wise
  12. 1 cup Vinegar
  13. 2tsp Sugar
  14. Salt to taste

Grind to a paste :

  1. Spicy Chilly powder - 1/2-3/4 cup
  2. Kashmiri chilly pwdr - 2 tbsp
  3. Ginger (sliced) - 1/4 cup
  4. Mustard seeds - 1 tsp
  5. Methi seeds - 1 tsp
  6. Vinegar - 1cup

Method ;

  • Cut the fish into boneless bits. Wash, clean and marinate with salt, pepper & turmeric powder. 
  • Heat oil in a kadai or in a deep pan. Now deep fry fish pieces on medium flame till golden brown and take it out on to a plate.
  • Now prepare the pickle masala in the same oil in which the fish was fried. Add mustard seeds, curry leaves,onion, green chillies, ginger & garlic one-by-one and saute till the onions turns to golden colour.
  • Add ground chilly paste and fry over low flame till the mixture leaves the sides of the pan.
  • Add vinegar, salt and sugar and mix it well.
  • Let it boil once. Now remove from fire.
  • Add fish into gravy when its warm. Mix it well.
  • Now let it cool completely. Store in air-tight bottles.
  1. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and use only hot oil.
  2. This pickle should keep for more than a week at room temperature or you can put them in the fridge to be on the safer side and it will keep for worries. I hope this helps.
  3.  You can use any type of boneless fish or fillet for making this pickle.

Wednesday, September 10, 2014

Squid Chilly Fry....

Squid chilly fry is a very popular side dish in Kerala restaurants. Its one of the dish my dad  frequently used to order from our nearby hotel. Though I tried a lot of Squid fry recipes in the past, none of them were successful. Recently I came across another recipe of chilly fry in a local food magazine and I tried it same day. The preparation was a finger licking one and hence I thought of sharing the recipe with our friends here.
Try this recipe and let me know your reports too.

Ingredients :
15 Medium sized squids 
2tsp pepper corns
2tsp Ginger crushed
2tsp Garlic,peeled and  crushed
1 spring curry leaves (optional)
10 Green chillies slit
1tsp Red chilly powder
4-5 onion sliced
1tsp Garam masala
1/2tsp Turmeric powder
1/2tsp fennel powder
2tsp tomato sauce
1tsp soy sauce
4tbsp oil
Salt to taste
1tsp lemon juice
  1. Crush the peppers and keep it aside.
  2. Clean and cut the squid into rings and marinate it with the  pepper powder, lime juice (or vinegar) and salt.
  3. In a pan heat oil, add the sliced onions. Saute it till they become brown.
  4. Add the crushed ginger, garlic, curry leaves and the green chillies.
  5. Saute it well for 3-4 minutes.
  6. Add the garam masala,turmeric powder,red chilly powder and fennel powder, add tomato sauce and soya sauces. Mix it well.
  7. Add the marinated squid pieces  and mix everything well and make sure that squid pieces are thoroughly coated with mixture.
  8.  Add ½ cup of water and mix well.
  9.  Lower the flame, cover it with a lid and cook it until the squid is done. Stir it in between.
  10.  Once the chicken is cooked, add some curry leaves and cook for another 4-6 minutes.
  11. Serve hot.

Friday, March 7, 2014

Malabar fish curry

Weekend special...Malabar fish curry with coconut milk and tempered with curry leaves and some green chillies .Its a mild yet very tasty fish curry which can be served with rice ,dosa,idiappam or bread.Using coconut oil will bring out the authentic flavour and aroma of this curry and Try adding lemon juice  to add an extra zing to your curry


1/2 kg Red snapper Fish slices( can use king fish,mullet,trout.butter fish or pomfret)
1 tsp,crushed ginger
1 tsp ,crushed garlic
2 tomatoes,chopped
1 tsp coriander powder
2 tsp Red chilly powder
1/2 tsp pepper powder
1/4 tsp Turmeric powder
3 springs curry leaves
1 cup thick coconut milk( 1st extract)
2 cups thin coconut milk ( 2nd extract)
1 onion big or 10 sambar onions,finely sliced
2 green chillies ,chopped
2 tbsp coconut oil/veg oil


  • Wash and clean the fish slices and marinate with 1/4 tsp turmeric and salt.Let it stand for 10-15 minutes.
  • Heat oil in a deep pan or clay pot add sliced onion,curry leaves,ginger and garlic,stir fry till onion changes to light pink colour.
  • Now add chilly powder,coriander powder,pepper powder,turmeric powder and stir for couple of seconds.
  • Add tomatoes and little salt and fry till the tomatoes are well cooked,soft and mushy.
  • Add in 2nd extract/thin coconut milk,when it comes to a boil,add marinated fish and little water,cook for8 -10 minutes on low flame.Gently shake the pan in between.
  • Finally add the thick coconut milk,mix by gently shaking the pan and cook for 4-5 minutes and switch off the flame.
  • Now take a tempering pan ,add 2tsp of coconut oil let it heat up,then add green chillies and remaining  curry leaves and temper the fish curry.
  • Serve hot 

Saturday, February 1, 2014

Hot & sour kerala style Tuna fish curry...

Yesterday we went to the local fish market  and were looking for live crabs. We were surprised to see tuna and the other varieties of fish as well. when the fisherman showed us tuna, I was really happy to see it in our market  and went for it ,so we could make something on my daughter's 19th birthday. We bought one big tuna which was about a Kilo and some local variety of fish called palu (goan konkani) and  headed home.But i didn't know what to prepare! Then my husband asked me to prepare a Kerala style curry ...tried this version after going through several food blogs ..Satisfying result! and husband really loved it :)

For the marination:

  1. 1 kg  Tuna sliced
  2. 1 tsp lemon juice
  3. 1 tsp Salt
  4. 1/2 tsp Turmeric

For the main dish

  1. 15-20 red small shallots /sambar onions,chopped
  2. 2 tomatoes,chopped
  3. 12-15 Garlic cloves,chopped
  4. 2 inch Ginger,chopped
  5. 2 tsp Kashmiri Red chilly powder
  6. 1/2 tsp Black pepper powder
  7. 2 tsp Badshah chicken tandoori masala or curry powder
  8. 2 tsp coriander powder
  9. 1/2 tsp Cumin powder
  10. 1/2 tsp Turmeric powder
  11. 2 tbsp raw mango, grated ( optional)
  12. 1 tbsp Tamarind pulp
  13. Salt to taste
  14. 2 Green chillies,slit
  15. 2 Springs of curry leaves
  16. 1tsp Mustard seeds
  17. 3 tbsp Oil


  • Wash and marinate the fish with lemon,salt and turmeric powder and let it stand for 20-30 minutes.
  • Heat oil in a pan add,mustard followed by curry leaves and green chillies,saute for a second.
  • Now add chopped onion,ginger and garlic and fry till onion turns translucent.
  • Add all the dry ingredients ( chilly powder,turmeric power,coriander powder,jeera powder,pepper powder and tandoori masala/curry powder).Stir continuously so that noting chars or sticks to the bottom of the pan.
  • Then add tomato and wait till it turns mushy.
  • Add grated raw mango and tamarind paste/pulp and 3 cups of water or as per required consistency and bring it to boil.
  • Now slowly slice tuna slices one by one,cover and let it cook for 10-12 minutes on low flame.


  1. You can use big onion also but small onion gives more flavour and taste.
  2. Tastes best with red boiled rice,idli and dosa.

Saturday, June 1, 2013

Kurukku payasam...Healthy kerala style red rice pudding

 Rice payasam is usually a heavy, occasional indulgence, it's pretty easy to cut some corners to turn this former guilty pleasure into a healthy, diet-friendly treat!


 Today i am here with a traditional kerala style payasam. Red boiled rice. The red rice is also known as the unakkalari by kerala peoples. If you cannot find red rice in store then you can buy Rose Matta rice or you can use some any non-sticky rice like brown basmathi for preparing this type of payasam .This is a very healthy pudding as it is made with red rice and jaggery. Red rice , rich in fiber and is a good source of manganese and selenium. Jaggery is rich in iron and is definitely a better choice than sugar.

This recipe combines coconut milk and red rice or brown rice to result in a delicious, creamy dessert. The coconut milk cooks the rice into a perfectly soft texture, and with a tad of sweetener and a dash of cinnamon, this rice Payasam is the poster child for sweet comfort food. Enjoy!
  • 3/4 cup rose matta rice/red rice (nellu kuthari)or Chamba arii or payasam Rice
  • 1 Coconut ( grated)
  • 1/2 Kg Jaggery
  • 6-7 Cardamom
  • 1/4 piece Nutmeg/jaipal
  • 2 tsp Ghee
  • 15-20 Cashew nut,broken
  • 1 tbsp Raisins
  • 8-10 Almonds,sliced
  • 1/4 tsp Cinnamon powder
Cooking Directions

  1. Soak rice in water for about 3 hours.
  2. After 3 hours strain and grind rice, coconut grating,whole cardamom and nutmeg to smooth paste using 2 cups of water.
  3. Add about 11/2 liter of water to make thin watery consistency and keep aside
  4. Dissolve jaggery in a little water and heat on a low medium flame or until it begins to melt. stir well switch off the gas.Then filter it to remove impurities.
  5. Heat non stick pan or thick bottomed kadai and add the ground rice -coconut paste and Water and cook on medium flame and stir continuously till the rice paste becomes almost thick.
  6. At this stage add melted jaggery water, keep stirring till the payasam thickens to the desired consistency .
  7. Now, heat the ghee in a pan and add the raisins pieces of cashew nut and almonds fry till golden brown and the raisins have puffed up, remove and add to the payasam and mix well preserving some nuts for garnishing...Enjoy!

Saturday, May 18, 2013

varutharacha chemmeen curry (Prawn in roasted coconut gravy)...

This traditional Kerala style Prawn curry my Mamama/grandmother used to make this when I was a child. My amma/mom made a version of it, too. I make a version of it, too, with chopped ginger and some pepper. I also added a bit of garam masala and some lemon juice. I made this last Sunday and it was a hit!!! When my 14 year old daughter saw me clicking , she was like "Oh wow... That looks soooo good!" Love it when she gets excited about dinner like that LOL! She then proceeded to taste couple of prawns, and told me to put it on the menu often!

For marination:
  • 1/2 kg Prawns shelled and deveined 
  • 1/2tsp Turmeric powder
  • 1tsp Salt
  • 1 tsp Lemon juice
For Roasting in oil and grinding
  • 1/2 grated Coconut
  • 1tbsp Coriander seeds
  • 10 Whole dried red chilles
  • 4-5 Garlic, cloves
  • 10 sambar onions/shallots or 1 Onion chopped
  • 10 Pepper corns
  • 1 Lemon sized ball of tamarind
  • 1 tsp Garam masala ( optional)
  • 3 tsp coconut oil
For tempering:
  • 1 Onion or 7-8 shallots
  • 3-4 Green chillies
  • 1tsp Mustard
  • 2 spring Curry leaves
  • 1tbsp Coconut oil
  • 1 tsp Chopped ginger
Cooking Directions
  1. Combine the marination ingredients well and keep aside for 30 mins.
  2. Heat two teaspoons of oil in a pan and fry the grated coconut, coriander seeds, Red chillies, Garlic, turmeric powder and pepper corns stir well. When the mixture becomes brown in colour, grind it into a smooth paste with tamarind and garam masala and keep it aside.
  3. Heat oil in an earthen/ clay pot/large pan.Add Mustard,curry leaves and saute for a second.Now add onion and saute till onions becomes dark brown colour.
  4. Add slit green chillies and ginger and fry again for couple of minutes.
  5. Now add roasted masala paste and saute for a few minutes.
  6. Now add marinated prawns and check for salt and add at this stage.
  7. Simmer and cook covered till the gravy is semi dry and oil comes on top
  8. Now get ready to relish this spicy prawn dish with hot red boiled rice or roti

Monday, April 1, 2013

Red rice puttu and Kadala curry

Today's treat is Puttu made with store-bought red rice flour. A very healthy and delicious breakfast. I prepared this dish for the 1st time after my marriage. I love it so much so that whenever i visit to my hometown makes different types of puttus specially for me using different ingredients ie semolina puttu or white rice puttus or ragi puttu.But never tried this red rice puttu.
During my growing up years my mom typically made puttu from scratch. This dish is quite popular in South-India. I love to have it with coconut, little sugar sprinkled, and banana. DH loves to accompany it with kadala curry. You can find the recipe for kadala curry here. Puttu is a breakfast dish of steamed cylinders of ground rice layered with coconut eaten usually with papadum, plantain, fish curry, jackfruit, mango, chicken curry and kadala curry. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut and served hot for breakfast. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu a�� where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. The best point to taste puttu is any of the tea shops in the villages of Kerala where it is served hot along with spicy kadala

For puttu
  • 2 cups Red rice puttu flour
  • 1/2tsp Salt
  • 1/2 cup Freshly grated coconut
  • 2tbsp Sugar
  • Water as required (approx 2/3 cup)
For kadala curry:
  • 1 cup Black Chick Peas/Kadala (soaked overnight in water) -
  • 2 large Onion (sliced)
  • 4-5 Garlic cloves
  • 1 inch Ginger
  • 3 Tomatoes
  • 11/2 cup Coconut
  • 1 tsp Coriander powder
  • 1/2 tsp Jeera/cumin powder
  • 1 tsp Fennel seed/saunf
  • 3 tsp Red chilly powder
  • 1/4 tsp Turmeric powder/haldi
  • 1 tsp Sambar or garam masala powder
  • 3 Green chillies
  • 1/2 tsp Mustard seeds
  • 2 spring Curry leaves
  • Salt as per taste
  • 2 tsp Coconut or any veg oil
Cooking Directions
  1. Mix shredded coconut with sugar and keep aside.
  2. Take red rice flour in a wide bowl, mix it with salt,you can add little more if you want.
  3. Sprinkle Hot water little by little on red rice flour and mix it well (do not use spoon for mixing, use your hand to sprinkle water and mixing) gently mix it continuously until the flour becomes moist. It should be a bread crumb consistency and not form a dough. (you can make a ball shape with the mixed flour but when u broke the ball , it should be able to crumble back again..thats the perfect consistency)
  4. Once you finished mixing,keep aside at least an hour covered
  5. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
  6. A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or a chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
  7. But today i am here with one more interesting puttu maker.I have used my chakli maker and one small chembu/pot underneath to hold the water.
  8. Fill the pot (the broader vessel) with 11/2 cups of water. Close the top with the given lid that has the nozzle.Start heating it.
  9. Now take the cylindrical puttu maker/ puttu kuzhal ,grease it lightly with some coconut oil(to fill the processed rice flour) and Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.If you are using idli maker then spread the moist rice flour in the idli pan and spread some grated coconut.Cover it with a lid and cook until we see steam out of the top of puttu maker or idli steamer.
  10. Then continue heating for 5 minutes and switch off.
  11. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or spoon. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam.

Kadala/chickpea curry:
  1. Soak Chick Peas overnight in water. Cook it in pressure cooker adding enough water and salt.
  2. First Grind half of the onions,ginger and garlic to paste and keep aside.
  3. Now Grind coconut and fennel seeds to smooth paste using a cup of water.
  4. Heat little oil in a pan and ground onion paste and saute until brown colour.
  5. Now add chopped tomatoes into the onion paste and cook till soft and mushy. Add all the spice powder ,half of the curry leaves, half of the sliced onions and sliced green chilies cook for 5 minutes.
  6. Add cooked chick peas along with water into the pan. Mix well and allow it to boil for 5 minutes.
  7. Add the ground paste into the curry & mix well. Simmer it for 2-3 minutes.
  8. Now prepare the tempering by heating 2tsp of coconut /any veg oil in a small pan add mustard,let it splutter,then add curry leaves and switch off the gas and pour this over the curry.
  9. Garnish with coriander leaves and serve hot with puttu.
Tip for Kadala curry:
  • if you want the nice nutty flavour then Heat little oil in a pan and fry grated coconut till golden brown and then ground it to paste along with fennel seeds.
Tips for Puttu:
  1. If you are making puttu using chakli maker then choose exact fitting pot so that the steam doesn't escape from the bottom while boiling or secure it with a thin cloth at the bottom to make sure the steam passes through inside the cylinder/chakli maker. 
  2. You can add little of ghee to get softer puttu.
  3. The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
  4. Once the puttu is steamed, remove the mould and leave it aside for 3-5 minutes and then gently push the finished puttu onto a plate.
  5. Store bought puttu podi/powder can be used right away.
  6. If using any other rice flour then you need to roast it on low flame for 5-7 minutes before using it.
  7. Rice flour can be prepared at home. Soak rice for 1-2 hours, drain the water and dry the rice on a cloth. Once dry, grind to a powder. Roast this rice flour on low flame for 4-5 minutes or till you get the nice roasted aroma and moisture free and slips off the ladle. Spread this powder on a plate and leave aside for a few minutes before using.Prepare this flour in advance and store it in an airtight container and refrigerate for a month.

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Monday, February 25, 2013


cabbage thoran

Cabbage-ulli thoran is an authentic dish of  kerala. Its a very simple stir fried veggies with lots and lots of coconut followed by some chilly,uraddal and curry leaves seasoning.This dish is also served as a part of Sadhya (onam sadhya) along with other variety of vegetarian dishes .      
1/4kg or 3 cups of cabbage,finely chopped 
for grinding
1/2 cup coconut,grated
1 tsp jeera
garlic cloves
2 tsp red chilli powder
1/4tsp of haldi/turmeric
for seasoning
1 tsp mustard
1 tsp urad dal
1 spring curry leaves .
2 green chillies,slit
1 red chillies,cut into pieces

  • Heat oil in a pan add all the seasoning ingredients one by one.
  • Then add onion and saute for 5 minutes or till its translucent.
  • Now add chopped cabbage and salt to taste,stir for a while,cover and cook on low flame.Let it cook on its own juice.
  • Meanwhile grind coconut,jeera,garlic,red chillies and turmeric coarsely without adding any water.
  • Now add this masala to the cooked cabbage and mix it well.
  • Cook for 3-4 minutes and take it off from the heat.
  • Garnish with some fresh curry leaves and serve hot with rice and dal.

cabbage thoran

Monday, December 17, 2012

Kerala style Potato ishtew/stew

This is typical kerala style potato stew which i grew up eating as my mom is from kerala., it's one of my mother's best dishes.As children, we used to spend our summer vacations in one of my uncle's place in calicut,Kerala and it was so fun.My aunty used to cook this authentic kerala style dishes specially same style lamb stew, which is very famous in kerala and served in almost all the wedding receptions along with apams.
  • 4 Potatoes (cut into 1 cm square pieces)
  • 2 onion ( cut into 1 cm square)
  • 5-6 Green chillies( slit)
  • 6-7 Cloves
  • 2( 1 inch pieces) Cinnamom
  • 1/2tsp Fennel /saunf
  • 1tsp Ginger chopped
  • 3 cups Fresh Coconut ,grated
  • 1tbsp Maida/cornflour
  • 2tsp Ghee or coconut oil
  • 1 spring Curry leaves
Cooking Directions

  1. Pressure cook potatoes pieces,chopped onion,slit green chillies ,giner , cinnamon, cloves , fennel and salt in 3 cups of water.Take 2 whistle and switch off the flame.Let the cooker cool down naturally until the pressure is released
  2. In the meantime grind coconut to smooth paste adding 2 cups of water and strain all the milk.Now add 1 cup of water to the residue and again grind to smooth paste and strain and mix both the milk together and keep aside.
  3. After 20 mins open pressure cooker and transfer the cooked potatoes into a big sauce pan and boil it again.
  4. Mix maida with coconut milk and slowly add this to sauce pan and stir it well to avoid any lump and to smoothen the gravy.When the gravy is slightly thick add chopped curry leaves and ghee or coconut oil ( i prefer ghee,as it gives rich flavour and aroma ) and mix it well,check for seasoning and switch off the gas.
  5. Serve hot with kerala parotta or apam.It also goes well with puri or any coconut based rice dises like Paan polo(neer dosey in kannada,adsara in kerala,Oondi(steamed rice balls)  or rice rotti
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