AVIAL

Avial is one of my favourite kerala onam sadhya recipe and usually prepared with seasonal vegetables. Its an integral part of kerala cuisine prepared as a side for everyday meals or on special occasions and festivals like onam and vishu. 

 

 

 

 

Ingredients

 

1Carrot

1 Drumstick

5-6 Colocasia/Chemb

1/4 kg ElephantYam/Chena

10 nos French Beans

1/4 cup resh Coconut   grated
1 sprig Curry Leaves
5-7 Green Chili slit into half
1 tsp Cumin seeds
1 tsp Turmeric powder
1/ cup  Tamarind Water
Salt to taste
1 tsp Coconut Oil 

 

Method

Grind coconut , cumin ,  turmeric and salt and coarsely and keep aside.
Cut all the vegetables into 2 inch strips .

Cook vegetables and chillies with turmeric and salt .
When vegetables are cooked add the coconut mixture, tamarind water  and curry leaves.
Mix everything well together and simmer for 5 minutes.
Finish with coconut oil and serve.

LADIES FINGER THEEYAL (VENDAKAY THEEYAL)

Theeyal literally means burnt dish and gets the name because the primary ingredient in it is the ground mixture of roasted (close to being burnt) coconut with some great spices. The gravy is typically dark brown and has a dominant tangy taste . This dish is very popular in Kerala and  is made either with Ladies finger or Pearl Onions.
 

Ingredients

1 kg Ladies Finger , cut into round

1/2 cup Grated Coconut
2 onions finely chopped

8-10 Green chillies cut into round

2 tsp Chilli powder

1/2 tsp Turmeric powder

3 tsp Coriander powder

2 tsp Tamarind pulp (according to your taste)

1/2 cup Water

1 tsp Fenugreek powder
1 tsp mustard seeds
few curry leaves

Method

In a pan, dry roast the grated coconut, turmeric powder, chilli powder, coriander powder, fenugreek powder until brown and aromatic. Turn off the gas and keep aside. 

Dissolve the tamarind pulp in 1/4 cup water and keep aside. Grind this roasted coconut with some of the tamarind water to make a smooth paste.

Heat little oil in a pan. and add mustard seeds . 
Now add the ladies finger , chopped onions and chillies with a little salt.  Saute till ladies ginger becomes soft.
When 1/2 done, pour the ground paste and the remaining tamarind pulp and water. Cover and cook. Let everything come to good boil. Check for the salt and spice. 
Enjoy your theeyal with rice.

 

METHI LEAF THORAN

Methi leaves are known to have many medicinal properties. I got this recipe from my mom, more onion and grated coconut suppress bitterness of the fenugreek leaves. 

Fenugreek leaves (methi patta in hindi, uluva ila in malayalam) are abundantly found in Indian vegetable markets.  It is a highly nutritious and body cooling vegetable.  Eating fenugreek leaves at least three times a week would help you develop good health with proper digestion. As fenugreek leaves are iron rich, eating it regularly would help meet your iron requirements.

Ingredients

2 cups tender methi leaves

1/2 cup grated coconut

1/2 tsp turmeric

1 tsp chili ;powder

1 tsp cumin seeds

2 cloves garlic 

1 tsp mustard seed

2 tsp coconut oil

1 tsp raw rice

salt as per taste

Method

Clean the fenugreek leaves and wash them properly and soak it in water fpr 8-10 minutes. Chop th leaves fienly along with tender stalks.

Grind coconut, garlic, turmeric, cumin seeds,chili powder and salt.

Now heat the oil in a pan, when it is hot add the raw rice and  mustard seeds .

Then add the methi leaves along with the ground coconut mixture ,mix well. 

Close the lid and let it cook in the steam, you may add 1 to 2 tsp of water if its very dry.

Methi thoran is ready to be served with rice. 

RASAM

Rasam is very good for cold and also for digestion. I made this rasam when i was having  cold and fever for a week and it did help me to soothen the cold . We use cumin seeds and black pepper as the main spices. You can increase or decrease the proportion of pepper to adjust with your taste and level of spice.

Ingredients

1 medium size tomato chopped roughly
1 lemon sized tamarind soaked in 1 cup water

½ tsp black pepper

Pinch turmeric powder
1 tsp cumin seed powder 
1tsp chilli powder

1 tsp black mustard seed

1/2 tsp asafoetida powder

4-5 garlic cloves chopped finely 

5-8 curry leaves

¼ cup coriander leaves with stem chopped 

2 tsp oil

Salt as per taste

Method

Heat a kadhai to medium heat. Add oil , once oil becomes hot add mustard seed,asafoetida and turmeric powder. 

Add chopped garlic and curry leaves , sauté until garlic turns soft. ( don't burn the garlic) 

Add chopped tomato, stir for 5 minutes until tomatoes becomes mushy.

Add tamarind water and water. 

Now add chilli powder, cumin seed powder , pepper powder and salt. 

Boil for 10 minutes. ( you can adjust the consistency of rasam as you want) 

Garnish with coriander leaves. 

PAVAKKA MEZHUKKUPURATTI / BITTER GOURD STIR FRY

Ingredients

4 nos. Bitter  Gourd (medium sized) 

1 Onion sliced finely 

3 Green chillies slit 

1/4 cup Coconut pieces thinly sliced

1/2 tsp  Turmeric powder 

1 tsp Chilli powder 
2 tbsp water

Salt to taste

2tbsp coconut oil 

Method

Cut the bitter guord into half length wise. Slice along the width of the pieces as thin as you can get.
Place the bittergourd, coconut slices, green chillies, and onions in a bowl. Add turmeric powder and chili powder and salt, mix well. 
Keep the mixture aside for 15 minutes.
Ina frying pan heat 2 tbsp oil. Add the marinated bitter guord mixture and stir well.
Reduce the heat and cover the pan with a lid.
Add 2 tbsp water and cook on low flame. 
The spicy bitter gourd stir fry goes best with rice and a light gravy. 
I love it the best with rice and plain yogurt.

MORU KACHIYATHU

Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon. 

Ingredients

1/2 litre buttermilk

2 small onions finely chopped

2 green chilli slit

2 tsp ginger finely chopped

5-8 curry leaves

Pinch fenugreek powder

1 tsp turmeric powder

1tsp mustard seeds

1 tbsp coconut oil

Salt as per taste

Method

Heat a pan, add oil when it is medium hot, add mustards seeds, curry leaves, fenugreek powder, let it crackle.

Now add chopped ginger, small onion, chillies and turmeric powder.

Fry for 2 minutes.

Lower the heat. 

Now add the buttermilk into it, and stir continuously for 5-7 minutes.

Don't let it boil. 

Remove the pan from the gas and stir for 2 more minutes. 

Once this buttermilk mixture is cooled down thoroughly then add salt as per taste.

Enjoy this curry with rice .

Notes

Use sour curd to get the right taste.

The buttermilk should be at room temperature or it will curdle.

To avoid curdling keep stirring continuously in one direction.

PRAWN CURRY

Ingredients
1/2 kg prawn cleaned and deveined
2 onions finely sliced
2 tomatoes thinly sliced
2 tsp gingergarlic paste
2tsp chilli powder
11/2tsp coriander powder
1 tsp pepper powder
2 tsp fennel powder
Salt
1-2 piece kodampuli
1tsp turmeric powder
2tbsp olive oil
 1 tsp vinegar

Method
Boil water in a pan . Add the cleaned n deveined prawns , kudampuli with salt and turmeric.
Cook the prawns for 10 mins.
After prawns are cooked drain the water along with the puli.
Place the prawns in a seperate bowl . Don't throw the drained water.
Heat a non stick frying pan . Add olive oil , after oil is warm add onions and saute till soft.
Add gingergarlic paste and saute it till raw smell goes off.
Add tomatoes and saute till soft.
Add chilli powder, coriander powder, pepper powder , fennel powder and salt.
Mix well untill  all the spices blend with onion n  tomato mixture.
Now add boiled prawns to this masala and saute well.
Add 1/2 of the drained water and vinegar .
Cook for 10 more mins.
Yummy prawn curry is ready .
Enjoy it with chapati or rice.

EGG ROAST

Ingredients

6 hard boiled  eggs peeled
2 onions finely sliced
 2 tomatoes finely sliced
1/2 inch  Ginger chopped finely
2 tsp chilli powder
 1 1/2 tsp coriander powder
2 tsp fennel seed powder
1-2 tbsp olive oil
salt as needed

Method
Heat oil in a nonstick frying pan.
Now add sliced onions and chopped ginger, saute it till onions become soft.
Add sliced tomatoes and cook until tomatoes are mushy.
Now add chilli powder , coriander powder, fennel seed powder .
Mix it well so that the spices blend with the onion tomato mixture.
You can add 1 tbsp water and stir it well
Now slice the boiled egg into half and place the egg (with cut portion faced down) in the pan.
Coat the onion masala on the top of egg and lower the flame.
Cover it with a lid and cook for 10 mins.
Switch off heat and serve with chapati or rice.

VARATHARACHU MEEN CURRY

Ingredients

1/2 kg Kingfish or Salmon (cut into cubes)
3/4 cup Grated coconut
3 nos Pearl onions(Kunjulli)  ( sliced very fine)
3 tbsp. chilli powder
1 tbsp. coriander powder
1/2 tsp turmeric powder
5 curry leaves
1/4 tsp fenugreek powder
a small ball of tamarind (puli)
salt as per taste
1 tbsp. oil

Method
Heat 1 tbsp of oil in a non stick pan.
Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.
Fry on a medium heat for 20 mins, till it becomes brown.
Cool the mix and grind it in a mixer with a little water.

Pour tamarind pulp water and grind again.

Heat the remaining oil in the same pan.

Add the paste and stir.

Add turmeric powder and salt.

When the paste boils and aroma comes, add fish pieces.

Add sufficient water such that the pieces are well immersed in the mix.

Allow Varutharacha Meen Curry (Fish Curry) to boil in a medium flame and let the gravy thicken.

Serve Varutharacha Meen Curry (Fish Curry) hot with rice.

 

FISH CURRY IN COCONUT MILK

This fish curry is from Kerala. We use kodampuli (a type of tamarind) , it  adds sourness but without acidity.

Ingredients
Fish fillet like basa
1 small piece ginger chopped finely
1 onion chopped finely
1/4 cup coconut milk
4-5 curry leaves
salt as per taste
pinch turmeric
1-2 tsp chilli powder
2-3 green chillies
1 small piece kodampuli
1 tbsp. olive oil
2-3 shallots finely chopped

Method
Soak Kodampuli in water and keep aside.
Heat a non stick pan, add olive oil.
Add ginger and onions , sauté for 1-2 mins.
Add turmeric and chilli powder
Add curry leaves and salt.
Add kodampuli and fish fillet . Boil on low flame until fish is almost cooked.
Add green chillies and simmer for 1-2 mins.
Heat oil in a small pan and add chopped shallots .
Saute it till brown and pour over the fish curry.
Enjoy this curry with rice.

KERALA LEMON PICKLE

Ingredients
8 lemons
2 tsp mustard seeds
1 tsp fenugreek seed
500 gm ginger chopped into big chunks
500 gm garlic
6 curry leaves
pinch turmeric
2-3 tbsp chilli powder
1 tsp asafoetida
2 tsp vinegar
salt as per taste
3 tbsp olive oil

Method
Wash the lemons and put them into the steamer.
Once steam comes simmer it for about 5 to 10 min. Do not let the lemon crack.
While the lemons are cooling, chop ginger. If garlic is small then leave it as it is. Big garlic pieces can be chopped too.
Cut the lemons into 8 pieces and put in a tbsp of salt and mix it.
Meanwhile heat a kadai and pour 3 tbsp of olive oil( I use olive oil as it is healthy)
Add in the mustard seeds, allow it to splutter and add the fenugreek seeds.
Simmer the fire and add ginger and garlic, let it brown slightly. Add curry leaves.
Put in chilly powder, turmeric, and asafoetida. Remember to keep the fire on the lowest level.
Mix well. Allow the raw smell to go
Pour 1/4 cup of vinegar.
Let it boil and switch off the fire. Allow it to cool.
Add the salted lemon pieces and mix well. Check salt and if needed add a little more
Mix well.  Keep this pickle in the same pan for 2-3 days then put this in a dry bottle.
This will keep more than 3 weeks as there is no water in it.
Serve with steaming hot kanji, rice, or just about anything!

SOYACHUNK FRY

Ingredients
500 gm soyachunk
2 onion sliced finely
2 tsp ginger
2 tsp garlic
10 curry leaves
1 tsp turmeric
3-4 tsp chicken masala
1-2 tsp garam masala powder
1 tsp pepper powder
1-2 tsp chilli powder
2 tsp coriander powder
salt as per taste
2 tbsp olive oil
1 tsp fennel powder
1 tsp mustard seeds
2-3 dry chillies

Method
Soak soyachunks in hot water for half an hour.
Drain the water completely and squeeze all the water from soya.
Marinate soya with 1 tsp of ginger and 1 tsp garlic paste, 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp fennel powder,1 tsp pepper powder , garam masala powder and salt .
Keep this aside for 1 hour.
Pressure cook the marinated soyachunks with little water for 4-5 whistles.
Take a nonstick frying pan, add oil . Once it becomes hot add mustard seeds, dry chilli and curry leaves. Add sliced onion , saute till brown. Add remaining gingergarlic paste and fry till raw smell goes off.
Now add chicken masala , 1 tsp chilli powder, 1 tsp coriander powder and fry . Add the cooked soyachunks and fry it.( please note that the cooked soya shouldn't have any water , it should be in a dry form)
Add some more oil and saute on low flame for about 15-20 mins.
This really taste like chicken fry . If you use more oil it will taste even more better.
Enjoy this with biryani or pulao.

PINEAPPLE PULISERRY

Ingredients

1 cup Pineapple  cut into small cubes

1 tsp chili powder

pinch Turmeric

Salt to taste

2 cups Plain Yogurt

1/2 cup Grated coconut

1/4 tsp Cumin seeds

Salt to taste

Tempering : -

1 tbsp Small onion chopped

1/2 tsp Mustard seeds

1/4 tsp Fenugreek seeds

2 nos Dried red chillies

Curry leaves

Method

Grind grated coconut with cumin seeds ,  turmeric and salt to a fine paste.

Whisk Yogurt without adding water until it is smooth.

Cook pineapple pieces with chilli powder  and turmeric with a cup of water till it is tender.

Switch off the flame , let it stand for 2-3 minutes and then add Coconut paste

Bring to boil and let simmer for 2-3 minutes.

In a very low heat add the yogurt and stir continuously and let heat through for a minute or two.( make sure the heat is low so that  it wont curdle). Remove from heat.

Heat oil in a small pan and add mustard seeds . When they pop up add fenugreek seeds and fry for 20 seconds . Add dried red chillies , chopped shallots and curry leaves and fry it for a minute or two. Pour over pulissery and serve.

KALAN

Ingredients

2 Raw banana
1 tsp chilli powder
pinch turmeric
2 tbsp grated coconut
1 tsp cumin seed
1 cup yoghurt
3 curry leaves
salt as per taste
1 tsp mustard seed
1 dry chilli
1 tbsp coconut oil

Method

Peel the outer skin of banana and cut into small pieces.
Mix together bananas, chilly powder, half the turmeric, salt and enough water to cook bananas .
Grind coconut and cumin seeds to a fine paste.
When bananas are cooked, add ground ingredients and cook it for 5 mins.
Lower the flame and add well beaten curd and more salt.
Simmer, stirring occasionally till the mixture becomes  thick .Remove from fire.
Heat oil in a pan. Add  mustard seeds and broken red chillies.
When seeds crackle, add curry leaves and temper the dish.
Serve as a side dish for plain rice.

VARATHUARACHU MEEN CURRY

Ingredients
3 tbsp coconut grated
3 tbsp chilli powder
1 tsp fenugreek powder
2 tsp coriander powder
3 small onion finely chopped
3-4 curry leaves
1 small ball tamarind
pinch turmeric
salt as per taste
2 tbsp oil

Method
Heat a pan, add 1 tsp oil . After oil becomes hot add small onions, fry till light brown.
Now add grated coconut, fry till brown. Add chilli powder, fenugreek powder, coriander powder, curry leaves, fry it.
Now put all the above in a blender alongwith tamarind water and grind to a fine paste.
Heat a fish chatti(earthen pot) . Add 1 tsp oil and add the above paste, turmeric and salt.
Boil it for 5 mins , then add fish pieces and cook until fish is done .
This curry really taste good with rice and it tastes even better the next day.

CAULIFLOWER THORAN

Ingredients
1 small cauliflower cut into florrets
1 big onion, chopped
1tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric
1/2 cup grated coconut
3-4 curry leaf
1 tsp  fennel powder
10 slices coconut cuts(thenga kothu)
salt

Method
Cut the cauliflower florrets and put into a bowl with water and 1 tsp vinegar in it. (adding vinegar will kill the germs in cauliflower)
Take a kadhai , add washed florrets, sliced coconut pieces, onions,turmeric, salt. Cover with a lid and  let it boil till half done.
Uncover the lid and add chilli powder and coriander powder.
Add grated coconut and fennel powder alongwith curry leaves.
Cover and cook on low flame till flower is cooked.
Enjoy your dish with rice or chapati.

KERALA CHICKEN CURRY

Ingredients
1 kg chicken
1 onion finely chopped
2 tomatoes finely chopped
2 tbsp. chilli powder
11/2 tbsp. coriander powder
1 tsp turmeric
2tsp ginger garlic paste
1 tbsp. lemon juice
3 green chilli slit
2 tbsp. coriander leaves
3-4 curry leaf
salt
1/2 tbsp. garam masala
2 tbsp. coconut oil

Method
Take a big bowl, add all the above ingredients along with cut chicken pieces.
Keep the marinated chicken pieces for 2 hours.
Pressure cook chicken until 2 whistles, then remove the whistle and cook on low flame till chicken is cooked.

FISH MOILEE

Fish Molee is a unique Kerala Fish Recipe which has coconut milk as the main ingredient. Unlike the traditional Kerala Style Fish curries, this recipe doesn’t use Tamarind and is not spicy. It is an excellent side dish for Appam, Bread or Roti.

Ingredients
Fish fillet like basa
2 onions chopped
2 ts ginger
2 ts garlic
5 green chillies
1/2 ts turmeric
11/2 ts pepper
1 tomato
1 cup coconut milk
salt
pepper as per taste
Method
Marinate fish with salt , pepper n turmeric for 1 hour.
Heat  a frying pan , put oilin it , fry the fish till half done, remove it aside.
In the same pan add onions , ginger garlic , green chilli, turmeric, pepper .
Add coconut milk  and tomato, lower the flame .
Add the fried fish and cook till fish is done. Add curry leaf and simmer for 1-2 mins.

 

Roast Salmon n Potato

Salmon
baby potatoes
salt
pepper
mustard sauce - heat a pan , put butter , 1 tb mustard, salt n pepper , parsley.
Preheat oven to 400 F. Take a pan , add oil , put potatoes, salt n pepper. Roast it for 10 mins .
Take salmon  and put salt n pepper .Pour 2 ts oil on it and bake for 25 mins alongwith potatoes
Pour mustard herb sauce on salmon.

 

Chilli rubbed Salmon

Salmon fillets
1 ts chilli powder
3/4 ts oregano
salt n pepper
Preheat oven 450F. Marinate salmon with above for 1 hour. Take a pan , put foil , place salmon in middle of foil and bake for 15 mins.