Tastes Of Kerala

Raw papaya thoran

2012-06-18T10:03:00.001-07:00

Ingredients

2 cup chopped papaya
1 cup grated coconut
1 onion flake
½ tsp turmeric powder
1 tsp chilli powder
Salt (to taste)

For tempering,

2 tsp coconut oil
1 tsp mustard
½ tsp urad dal
2 dried chilli
a few curry leaves

Method

Grind the coconut along with onion, chilli & turmeric. Heat the coconut oil in a pan .Put the mustard, rice and chilli pieces into it. Wait till it bursts. Put the chopped papaya into it. Add salt and the grinded coconut. Mix it well. Close it with a lid. Cook it in a low flame with constant stirring. Garnish it with curry leaves.

Pavakka thoran (Bittergourd)

2012-06-12T07:26:00.002-07:00

Ingredients

2 cup chopped bittergourd
1 cup grated coconut
1 onion flake
½ tsp turmeric powder
2 green chilli
Salt (to taste)

For tempering,

2 tsp coconut oil
1 tsp mustard
½ tsp rice
2 dried chilli
a few curry leaves

Method

Grind the coconut along with onion, chilli & turmeric. Heat the coconut oil in a pan .Put the mustard, rice and chilli pieces into it. Wait till it bursts. Put the chopped bitter gourd into it. Add salt and the grinded coconut. Mix it well. Saute it till it cooks well in a low flame. Garnish it with curry leaves.

Tip

Adding a pinch sugar will lessen the bitterness.

Muringayila thoran (Drumstick leaves)

2012-06-12T07:25:00.000-07:00

Ingredients

2 cup chopped drumstick leaves
½ cup grated coconut
1 onion flake
½ tsp turmeric powder
1 tsp chilli powder
Salt (to taste)

For tempering,

2 tsp coconut oil
1 tsp mustard
½ tsp rice
2 dried chilli
a few curry leaves

Method

Grind the coconut along with onion, chilli & turmeric. Heat the coconut oil in a pan .Put the mustard, rice and chilli pieces into it. Wait till it bursts. Put the chopped leaves in to it. Add salt and the grinded coconut. Mix it well. Saute it for a few minutes in a low flame. Garnish it with curry leaves.

Cheerayila thoran (Spinach)

2012-06-12T07:20:00.000-07:00

Ingredients

2 cup chopped spinach leaves
½ cup grated coconut
1 onion flake
½ tsp turmeric powder
1 tsp chilli powder
Salt (to taste)

For tempering,

2 tsp coconut oil
1 tsp mustard
½ tsp rice
2 dried chilli
a few curry leaves

Method

Grind the coconut along with onion, chilli & turmeric. Heat the coconut oil in a pan .Put the mustard, rice and chilli pieces into it. Wait till it bursts. Put the spinach in to it. Add salt and the grinded coconut. Mix it well. Saute it for a few minutes in a low flame.

Garnish it with curry leaves.
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Gothambu Dosa with Tomato Spread

2012-05-21T09:22:00.000-07:00

Gothambu Dosa with Tomato Spread

Ingredients

2 cup wheat flour
¼ cup grated coconut
grated coconut (to taste)
Water (as required)
1 chopped big onion
2 chopped tomatoes
1 chopped green chilli
1 tsp chopped ginger
a few curry leaves
2 tsp coconut oil

Method

Mix the wheat flour, grated coconut and salt well by adding water so as to make loose dough. Sauté the vegetables along with salt in the coconut oil. Heat the dosa kallu or a flat pan. Rub some ghee or oil on the pan (no need if it is a non-stick pan). Pour a ladle full batter and make it thin and round. Spread a spoon full of the sautéd vegetable. Cover it with a lid till the bottom becomes golden brown. Serve the dosa with a spoonful of butter on the top.

Gothambu Dosa (Wheat Dosa) and Mulaku Chutney

2012-05-20T09:26:00.001-07:00

Gothambu Dosa

Ingredients

2 cup wheat flour
¼ cup grated coconut
Salt (to taste)
Water (as required)

Method

Mix the ingredients well by adding water so as to make a loose dough. Heat the dosa kallu or a flat pan. Rub some ghee or oil on the pan (no need if it is a non-stick pan). Pour a ladle full batter and make it thin and round. Flip it when the bottom becomes golden brown. The dosa is ready to be served.

Tip

Mixing chopped green chilli, onions, ginger and curry leaves in the batter will give the dosa a better taste.

Mulaku Chutney

Click here- Mulaku chutney

Sweet Kozhukkatta

2012-03-09T22:16:00.002-08:00

Ingredients

2 cup roasted rice flour
2 tsp sugar
a pinch of salt
boiled water (as required)

Filling

2 cup grated coconut
1 cup grated jaggery
1 tsp cardamom powder

Method

Mix the rice flour with sugar and salt (adding a tsp ghee is good). Make it into a thick dough using a flat ladle by adding hot boiled water. Make lemon sized balls out of it. Now mix the filling items in a separate plate. Make each ball flat with fingers. Put a spoon full filling in the dough and make it a ball again. Steam them in a closed vessel for 10-15 minutes.

Sweet Kozhukkatta

Kozhukkatta and Mulaku Arachathu

2012-03-09T07:57:00.000-08:00

Ingredients

2 cup rice (kuthari)
1 cup grated coconut
1 tsp cumin seeds
salt (to taste)

Method

Soak the rice overnight. Wash and drain it. Grid it well in a mixer without adding water. Add cumin seeds while grinding. Take it in a plate and mix the coconut and salt in it by hand. Make lemon sized balls. Steam the balls for 10-15 minutes. Serve it with mulaku arachathu.

Kozhukkatta

Mulaku Arachathu

Easy bread fruit stew

2012-03-06T07:56:00.001-08:00

Ingredients

1 cup square pieces of bread fruit
1 cup sliced big onion
2 green chilli
1 cup coconut milk
salt ( to taste )
water ( as required )
2 tsp coconut oil
a few curry leaves

Method

Cook the bread fruit and onion along with salt,green chilli and a little water. Add the coconut milk to it. Stir it. Turn off the burner before it boils.Add the coconut oil. Garnish it with curry leaves.

Bread fruit stew/kadachakka stew

2012-03-01T01:37:00.000-08:00

Bread fruit
Ingredients

1 cup square pieces of bread fruit
1 cup sliced big onion
1 green chilli
1 cup coconut milk
2 tsp coriander powder
1 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp red chilli powder
salt ( to taste )
water ( as required )
2 tsp coconut oil
a few curry leaves

Method

Cook the bread fruit along with salt,green chilli and a little water. Heat the coconut oil in a pan. Put the sliced onion and stir it for sometime. Add turmeric, chilli powder, garam masala and coriander powder. Mix it well. Add this to the cooked bread fruit. Stir it. Then add the thick coconut milk into it. Turn off the burner before it boils. Garnish it with curry leaves.

Bread fruit stew

Banana

2012-02-29T02:02:00.000-08:00

The fruits grow in clusters. They are tropical fruits. They contain vitamin B, C and potassium.

Onoin

2012-02-28T01:30:00.000-08:00

Its scientific name is Allium cepa. The vegetable is found under the ground. Its leaves and flowers are also edible. It contains vitamins A, B, C and volatile oil.

Pumpkin

2012-02-27T01:49:00.000-08:00

Its scientific name is Cucurbita maxima. Its is an annual plant. The pumpkin fruit weights more than 10 kg. Their are rain and summer varieties. It contains vitamin B2.

Cauliflower

2012-02-25T22:43:00.000-08:00

Its scientific name is Brassica olercea. Usually the white curd at the centre is eaten. It is a highly nutritious vegetable that can be eaten raw, cooked or pickled

Kattappayasam

2012-02-25T01:31:00.000-08:00

Ingredients

2 cup dried rice (unakkalari)
1\2 kg jaggery
water(as required)
1\2 cup ghee
crushed cardamom (to taste)
2 tsp coconut cut into small pieces
2 tsp raisins
1 tsp sesame seeds

Method

Cook the rice along with water and a little ghee. When it is half cooked put the jaggery(crushed). Stir it well until it melts. Add a spoon of full ghee frequently. Stir it until it becomes thick. Heat 2 tsp ghee in a pan. Fry the coconut to golden brown. Put the raisins and sesame into it. Pour this into the payasam. Mix it well by adding cardamom also.

Tips

Banana pieces fried in ghee can also be included.

Kattappayasam

Vachuparathi and Mulaku Arachathu

2012-02-20T00:59:00.002-08:00

Vachuparathi

Ingredients

2 cup atta (wheat flour)
1/2 cup grated coconut
5 onion flakes
a small piece of ginger
1 green chilli/1/2 tsp chilli powder
1/4 tsp asafoetida powder
1/4 tsp powdered cumin seeds
salt (to taste)
1 tsp butter
water (as required)
a few curry leaves
ghee (for greasing the pan)

Method

Put the onions, ginger, chilli and curry leaves in the mixer and turn it for just a moment so as to crush the ingredients. Mix this with the wheat flour. Add all the other ingredients to this. Mix it well with hand by adding small quantities of water until it turns to a thick dough. Now heat the flat pan (dosakkallu). Grease it with ghee (if it is a non-stick pan sprinkle ghee on the vachuparathi). Put a small ladle full dough on the pan.Make it round with fingers. Dip your fingers in water so that the dough won't stick to your fingrs.After sometime turn the upside down.You can serve it when both the sides become golden brown.

Mulaku Arachathu

Ingredients

15 dried red chilli
7 onion flakes
1/4 cup coconut oil
salt (to taste)
a few curry leaves

Method

Heat the coconut oil in a frying pan. Fry the chilli till it turns brown. Take the chillies from the oil. Now fry the onions until it turns brown and put it in the mixer along with chillies, curry leaves and salt. Grind it to a smooth paste. Take it in a bowl and add the heated oil and mix it well.

                                                                                                               Mulaku Arachathu

Aval varattiyathu

2012-02-15T08:11:00.000-08:00

Ingredients

4 cup aval
2 cup grated coconut
1\2 kg jaggery
1 tsp cardamom powder
2 tsp ghee
2 tsp sesame seeds
10 gm pottukadala
10 gm raisins

Method

Melt the jaggery by adding some water. Filter it through a sieve. Add coconut to the melted jaggery and heat it again for sometime. Then add the aval. Mix it well with a spatula. Sprinkle the cardamom powder over this. Mix well. Fry the sesame,raisins and pottukadala in ghee. Put this into the aval coconut mixture. Mix well.

Ada

2012-02-11T08:10:00.000-08:00

Ingredients

3 cup white rice powder (pachari)
2 tsp ghee or butter
a pinch of salt
1 tsp sugar
1 ripe banana
water (as required)
banana leaves

For filling,

3 cup grated coconut
1/2 kg jaggery
1 tsp cardamom powder

Method

Take the rice flour in a bowl. Add salt,sugar,ghee and banana (squeeze it well). Make it in to a dough by adding water. Heat the jaggery along with little water until it melts.Filter it through a sieve. Add the coconut and cardamom powder in to it and heat it with continuous stirring for sometime. Now put one ball dough on the leaf and make it round and thin with fingers. Spread 1 spoon coconut - jaggery mixture over this.Fold the leaf so that the fillings does not fall out. Repeat the process to make as much ada you want. Steam all the adas for 15 minutes by placing them in the mould of an idli cooker.

Ghee roast & Chutney

2012-02-08T08:15:00.000-08:00

Ghee Roast

Ingredients

3 cup white rice (pachari)
3/4 cup urad dal (uzhunnu parippu)
1/4 cup cooked rice
salt (to taste)
water(as required)
1/4 tsp fenugreek

Method

Wash and soak the white rice and urad dal for about 5 - 6 hours. Grind urad dal with water to a smooth paste. Then grind white rice, cooked rice and fenugreek with water. Mix both batters. Add salt and stir well. Wait till it ferments (it may take 6 - 8 hours). Heat a flat non-stick pan. Pour a ladle full of batter and make it thin and round. Spread a tsp full of ghee or butter on the dosa. Fold it when the bottom becomes golden brown. Serve it hot.

Tips

This can also be served with sambar, chilly chutney, tomato chutney etc.

Chutney

To see the recipe of chutney click this link. Chutney

Mixed Vegetable Kuruma

2012-02-07T00:50:00.000-08:00

Ingredients

1 cup square pieces of potato
1 cup square pieces of carrot
1 cup cauliflower flakes
1\4 cup green peas
1\4 cup beans pieces
2 cup sliced big onion
4 splitted green chilli
1 tsp chopped ginger
1\2 tsp turmeric powder
4 tsp coriander powder
1 1\2 tsp garam masala powder
1 cup coconut milk
20 gm cashew nut (soak in water and grind to a paste)
salt (to taste)
water (as required)
coconut oil (as required)

Method

Cook the vegetables along with required salt and water. Fry the onion in oil along with chilli and ginger.Add turmeric powder and masala and fry for some more time. Allow it to cool. Grind it to a smooth paste and mix it with the cooked vegetables.Cook it for some more time so that the paste mixes well with the vegetables. Add
cashew nut paste. When the curry starts thickening pour the coconut milk. Mix well. Garnish it with curry leaves or coriander leaves.

Easy vattal

2012-02-06T00:44:00.000-08:00

It is a crunchy snack that can be served with tea or with meals instead of chips. It is very easy to make.

Ingredients

3 cup cooked rice (choru)
salt ( to taste)
1 tsp cumin seeds
1 tsp sesame seeds

Method

Grind the rice and salt without adding water to a smooth paste. Add the cumin seeds and sesame seeds and grind it for just a moment. Mix the ingredients well. Squeeze it through a 1 holed idiappam mould ( You can use a plastic cone with a hole at the end for squeezing it) into a white cloth in straight lines. Dry it in the sunlight for 2 days. Remove it from the cloth. Keep it in an airtight container. Fry the vattal in coconut oil when needed.

Bitter gourd Thiyal/Pavakka Thiyal

2012-02-03T16:35:00.000-08:00

Ingredients

1 cup sliced onion
1 cup sliced bitter gourd
2 cup grated coconut
1\2 tsp turmeric powder
4 tsp coriander
5 dried chilli
salt (to taste)
5 gm dried tamarind (soak this in water and squeeze the juice)
water (as required)

For tempering,

2 tsp coconut oil
1\2 tsp mustard seeds
2 dried chilli
a few curry leaves

Method

Take a frying pan. Put the grated coconut along with dried chilli & coriander in it. Fry it till the coconut turns golden brown. Fry the onion and bitter gourd in a little coconut oil for a few min.Grind the fried coconut mixture well by adding some water. Add this to the fried ingredients. Add the tamarind juice to it. Add salt and turmeric powder and water. Mix well. Heat till it boils. Lower the flame. Heat it fora few more min. Heat the coconut oil in a pan. Put the mustard seeds & dried chilli pieces and wait till it bursts. Pour this to the thiyal. Garnish it with curry leaves.

Ladies finger thiyal/vendakka thiyal

2012-02-03T16:27:00.000-08:00

Ingredients

100gm onion
100gm ladies finger
2 cup grated coconut
1\2 tsp turmeric powder
4 tsp coriander
5 dried chilli
salt (to taste)
5 gm dried tamarind (soak this in water and squeeze the juice)
water (as required)

For tempering,

2 tsp coconut oil
1\2 tsp mustard seeds
2 dried chilli
a few curry leaves

Method

Take a frying pan. Put the grated coconut along with dried chilli & coriander in it. Fry it till the coconut turns golden brown. Slice the onion flakes and cut the ladies finger into 1inch long pieces. Fry it in a little coconut oil for a few min.Grind the fried coconut mixture well by adding some water. Add this to the fried ingredients. Add the tamarind juice to it. Add salt and turmeric powder and water. Mix well. Heat till it boils. Lower the flame. Heat it fora few more min. Heat the coconut oil in a pan. Put the mustard seeds & dried chilli pieces and wait till it bursts. Pour this to the thiyal. Garnish it with curry leaves.

Mixed Vegetable Upma

2012-02-02T06:26:00.000-08:00

Ingredients

3 cup roasted bombay rava (semolina)
1/2 cup grated carrot
1/2 cup chopped beans
1 cup grated coconut
1/4 cup cashew nut
1/4 cup raisin
1/4 cup sliced onion
1 tsp chopped ginger
2 green chilli (splitted)
1/4 cup ghee
salt (to taste)
3 & 1/2 cup water

For tempering,

1/4 cup ghee
1 tsp mustard
1 tsp urad dal
2 dried chilli
a few curry leaves

Method

Heat ghee in a pan. Put the mustard,urad dal and chilli into it. Wait until it bursts. Fry the cashew nut,raisins,onion,chilli and ginger for sometime. Then add the carrot, beans and coconut one by one and stir for some time. Take it in a plate and keep aside. Now boil the water. Add salt. When the water boils lower the flame and put the rava into it. Stir well. Mix it with the fried ingredients. Heat it in a low flame for some more time with continuous stirring. Make sure that the upma doesn't form lumps. Garnish it with curry leaves.

You can serve it with ripe banana,sugar or pappad.

Tips

Coconut oil or butter will do instead of ghee.
Always use rava that is roasted well, otherwise lumps may form.

Puttu and kadala curry /chana curry

2012-01-31T01:15:00.000-08:00

Puttu

Ingredients

2 cup roasted rice flour
1 cup grated coconut
salt ( to taste)
water ( as required)

Method

Add some salt to rice flour. Sprinkle some water in the powdered rice just to make the powder wet(do not put a lot of water). Mix it. Boil water in the puttu cooker (puttu kudam). Put 1 spoon grated coconut into the puttu kutti. Fill half the puttu kutti with the rice powder. Again add 1 spoon grated coconut. Fill the rest with the rice powder. Add another spoon of grated coconut. Close the puttu kutti and fix it on the top of the puttu cooker. Steam it for 8-10 minutes.

Kadala curry / Chana curry

Ingredients

1 cup chana (Bengal gram)
1 tsp chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala powder
1/4 cup thin,square pieces of coconut ( small pieces)
salt (to taste)
2 cup water

For tempering,

2 tsp coconut oil
1\2 tsp mustard seeds
2 dried chilli
a few curry leaves

Method

Wash and soak the chana overnight. Cook the chana along with coconut pieces, chilli powder, salt and water in a pressure cooker until 3 steams. Heat the coconut oil in a pan. Put the mustard seeds and dried chilli pieces. Wait till it bursts. Mix the turmeric powder, coriander powder and garam masala powder together with some water. Put it into the coconut oil. Stir it well. Add the cooked chana into it. Boil it for some time. Garnish it with curry leaves.