I was in a mood to experiement and decided to try something which I have never tried. The taste is something which I remember for sure... I googled, I read many versions in my various cook books, called up one of my friends who is a specialist... Finally, I decided to go with my instinct and go ahead...
In kootucurry, a variety of vegetables and Bengal gram(Kadala) is used. The main difference between this curry and 'Aviyal' is addition of tamarind in Avial. So, lets start?
Ingredients
Bengal gram dal - 1/2cup
Pumpkin, snake gourd,
Long runner beans,
yam, Cucumber - 1/4kg (all put together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split them into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard - 1tsp
White gram dal - 2dsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1dsp
Grated coconut - 1/4cup
Method :
Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.
Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.
Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
Its ready!
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Saturday, May 17, 2008
Saturday, July 28, 2007
Kachyamoru or Pulicherry
Another easy to make dish... But I have yet another easy way to make moru curry which I will share after the typical kerala way of making moru curry.
Ingredients:
· Buttermilk - 4 cups
· Ginger Sliced - 3/4 dsp
· Grated coconut - 4 dsp
· Shallots - 2
· Green chillies - 6
· Turmeric - 1 piece
· Garlic - 2 cloves
· Cummin seeds - 1/4 tsp
· Salt
Seasoning:
· Ghee or oil - 2 dsp
· Sliced shallots - 1 dsp
· Curry leaves - 1 sprig
· Fried and powdered fenugreek - 1/2 tsp
· Mustard seeds and fenugreek - 1/2 tsp each
· Dry chillies - 2
· Chilly powder - 1/4 tsp
Method:
Grind the coconut, shallots, garlic and cummin seeds together. Slit the green chillies and cook it along with the ginger in salt solution in which ground turmeric is mixed. When almost dry, remove from fire and mix the buttermilk. Heat the oil, splutter the mustard and fenugreek and the curry leaves, put shallots and broken dry chillies. When the onion is fried remove from fire, put the chilly powder and fenugreek powder. Add the ground coconut put it back on fire and saute the coconut for sometime. Pour buttermilk diluting the coconut paste and stir well. When the butter milk is heated remove from fire and stir till cool.
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My easy way::
This is one dish which my husband is an expert.
1 thinly diced onion / 5 diced shalots
1 diced tomato
3 green chilles sliced
2 cup curd
1 sprig
Cummin seeds
Mustard
Chilly powder
Turmeric powder
Heat the oil, splutter the mustard and the curry leaves, put shallots/ onion, tomato and chillies. When the onion and tomato are properly cooked, put the chilly powder, turmeric powder and salt . Saute for sometime. Pour curd and stir well. When the curd is heated remove from fire and stir till cool.
You can put a little chicken / meat masala powder as well. It gives a nice taste;-)
Try it out!
Ingredients:
· Buttermilk - 4 cups
· Ginger Sliced - 3/4 dsp
· Grated coconut - 4 dsp
· Shallots - 2
· Green chillies - 6
· Turmeric - 1 piece
· Garlic - 2 cloves
· Cummin seeds - 1/4 tsp
· Salt
Seasoning:
· Ghee or oil - 2 dsp
· Sliced shallots - 1 dsp
· Curry leaves - 1 sprig
· Fried and powdered fenugreek - 1/2 tsp
· Mustard seeds and fenugreek - 1/2 tsp each
· Dry chillies - 2
· Chilly powder - 1/4 tsp
Method:
Grind the coconut, shallots, garlic and cummin seeds together. Slit the green chillies and cook it along with the ginger in salt solution in which ground turmeric is mixed. When almost dry, remove from fire and mix the buttermilk. Heat the oil, splutter the mustard and fenugreek and the curry leaves, put shallots and broken dry chillies. When the onion is fried remove from fire, put the chilly powder and fenugreek powder. Add the ground coconut put it back on fire and saute the coconut for sometime. Pour buttermilk diluting the coconut paste and stir well. When the butter milk is heated remove from fire and stir till cool.
------------------------------------------------------------------------------
My easy way::
This is one dish which my husband is an expert.
1 thinly diced onion / 5 diced shalots
1 diced tomato
3 green chilles sliced
2 cup curd
1 sprig
Cummin seeds
Mustard
Chilly powder
Turmeric powder
Heat the oil, splutter the mustard and the curry leaves, put shallots/ onion, tomato and chillies. When the onion and tomato are properly cooked, put the chilly powder, turmeric powder and salt . Saute for sometime. Pour curd and stir well. When the curd is heated remove from fire and stir till cool.
You can put a little chicken / meat masala powder as well. It gives a nice taste;-)
Try it out!
Wednesday, July 11, 2007
Kadala Curry
Kadala curry is another traditional dish of Kerala. Puttu can be accompanied with any savories of your choice, but Kadala Curry is considered to be its better half.
Ingredients:
Black ChickPeas (Kadala) - 1 cup
Sliced Onion - 1 medium
Sliced Green Chillies - 2
Sliced Tomato - 1/2
Ginger-Garlic Paste - 1 tbsp
Curry Leaves - a few
Grated coconut - 1 tbsp
Chopped Coriander Leaves - 1 tbsp
Red Chilly Powder - 1/2 tsp
Coriander powder - 1 and 1/2 tsp
Turmeric powder -1/4 tsp
Mustard Seeds -1/2 tsp
Method:
Soak chickpeas overnight. Cook it in a pressure cooker adding enough water, salt, green chillies, half of ginger-garlic paste and half of sliced onion. Heat little oil in a pan and add grated coconut into it. Fry till light brown and remove it from the pan and clean it well. Keep aside to cool. When it is cooled, grind it along with 2 tsp of cooked chickpeas and coriander leaves. Again add oil into the same pan and add mustard seeds into it. When they pop, add the curry leaves and the rest of onion and ginger-garlic paste. Saute till the onion turn brown. Add all the maslas and tomato into it. Saute well. Add cooked chickpeas along with the water into the pan. Mix well and allow it to boil for 5 minutes. Just before switching off add ground mixture into the curry. Stir well and simmer it for 2 more minutes. Serve hot.
This goes well with Appam, Idiappam or Puri as well.
Ingredients:
Black ChickPeas (Kadala) - 1 cup
Sliced Onion - 1 medium
Sliced Green Chillies - 2
Sliced Tomato - 1/2
Ginger-Garlic Paste - 1 tbsp
Curry Leaves - a few
Grated coconut - 1 tbsp
Chopped Coriander Leaves - 1 tbsp
Red Chilly Powder - 1/2 tsp
Coriander powder - 1 and 1/2 tsp
Turmeric powder -1/4 tsp
Mustard Seeds -1/2 tsp
Method:
Soak chickpeas overnight. Cook it in a pressure cooker adding enough water, salt, green chillies, half of ginger-garlic paste and half of sliced onion. Heat little oil in a pan and add grated coconut into it. Fry till light brown and remove it from the pan and clean it well. Keep aside to cool. When it is cooled, grind it along with 2 tsp of cooked chickpeas and coriander leaves. Again add oil into the same pan and add mustard seeds into it. When they pop, add the curry leaves and the rest of onion and ginger-garlic paste. Saute till the onion turn brown. Add all the maslas and tomato into it. Saute well. Add cooked chickpeas along with the water into the pan. Mix well and allow it to boil for 5 minutes. Just before switching off add ground mixture into the curry. Stir well and simmer it for 2 more minutes. Serve hot.
This goes well with Appam, Idiappam or Puri as well.
Puttu / Steam cake
Ingredients :
Puttu powder / Rice flour - 2 Cup
Fresh Grated Coconut - 1 Cup
Salt - As Required
Water - As required
Method :
Mix powder in a bowl, add salt and add water little by little and mix well.The flour should be wet enough for steaming. If you are using rice flour, it is better if you can just warm it for a while in a low flame. Dont let the colour change. If you are using puttu powder,then no need to warm. Be careful while adding water - Add little by little to get the correct consistency.
Keep your puttu maker ready, now layer it with coconut and the flour mix. First layer it with some coconut, then puttu powder, then coconut again and so on.The last and the first layer will be coconut. Steam it for 5 - 8 mins on top of the cooker or the regular puttu maker.
When done serve hot with kadala curry or steamed plantains or mutton/ chicken curry or anything else. It tastes just good with most of the curries.
Note: After cooking it, if you let the vessel stand and cool for a few minutes, the Puttu will come out clean - Inbroken.
Puttu powder / Rice flour - 2 Cup
Fresh Grated Coconut - 1 Cup
Salt - As Required
Water - As required
Method :
Mix powder in a bowl, add salt and add water little by little and mix well.The flour should be wet enough for steaming. If you are using rice flour, it is better if you can just warm it for a while in a low flame. Dont let the colour change. If you are using puttu powder,then no need to warm. Be careful while adding water - Add little by little to get the correct consistency.
Keep your puttu maker ready, now layer it with coconut and the flour mix. First layer it with some coconut, then puttu powder, then coconut again and so on.The last and the first layer will be coconut. Steam it for 5 - 8 mins on top of the cooker or the regular puttu maker.
When done serve hot with kadala curry or steamed plantains or mutton/ chicken curry or anything else. It tastes just good with most of the curries.
Note: After cooking it, if you let the vessel stand and cool for a few minutes, the Puttu will come out clean - Inbroken.
Monday, January 08, 2007
Pineapple Pachadi
I love Hindu Weddings.... and off course sadya that follows... The below is one dish which makes a complete non vegetarian like me to stay back and enjoy a completely vegetarian sadya... Another dish which is a major attraction is palada pradhaman... I will share that recipe some other time.
Ingredients:
2 cups pineapple pieces (approx 1/2")
1/2 cup water
Salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 - 2 red chilli
1 tsp cumin seeds
3/4 cup grated coconut
1/2 cup of thick curd
For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
2 green chillies, slit
1/4 tsp urad dal
4-5 curry leaves
Method:
Grind together mustard, chilli and cumin seeds. Grind coconut into fine paste. Mix both and make it into a paste. Boil pineapple pieces in water with turmeric and salt. Cook till the pieces are tender. Add sugar and stir well. Cook till syrupy consistency. Add coconut mixture and remove from fire. Make sure it doesn’t get too watery. The mixture should be thick.
Heat oil. Add urad dal and then mustard seeds. After seeds splutter add green chillies and curry leaves. Put the seasoning in the pineapple mixture. Cook for 1-2 mins. Stir in yogurt and remove from fire. Be careful,not to boil it after adding yogurt. Garnish with chopped coriander leaves.
Ingredients:
2 cups pineapple pieces (approx 1/2")
1/2 cup water
Salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 - 2 red chilli
1 tsp cumin seeds
3/4 cup grated coconut
1/2 cup of thick curd
For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
2 green chillies, slit
1/4 tsp urad dal
4-5 curry leaves
Method:
Grind together mustard, chilli and cumin seeds. Grind coconut into fine paste. Mix both and make it into a paste. Boil pineapple pieces in water with turmeric and salt. Cook till the pieces are tender. Add sugar and stir well. Cook till syrupy consistency. Add coconut mixture and remove from fire. Make sure it doesn’t get too watery. The mixture should be thick.
Heat oil. Add urad dal and then mustard seeds. After seeds splutter add green chillies and curry leaves. Put the seasoning in the pineapple mixture. Cook for 1-2 mins. Stir in yogurt and remove from fire. Be careful,not to boil it after adding yogurt. Garnish with chopped coriander leaves.
Friday, October 27, 2006
Aviyal
Aviyal is another typical kerala dish which has a unique place in a typical Kerala cuisine. It is considered an essential part of the Sadhya.
This is one dish I love with my heart and soul. It sure is an ingenuine way of making kids eat vegetables in a delicious form.
Ingredients:
1 raw banana, peeled and diced
1/2 cup yam peeled and diced
1 brinjal diced
2 carrot
1 tomato
6" piece snake gourd peeled and diced
2 drumsticks peeled and cut in3" pieces
1 medium sized cucumber/white pumkin/ snake gourd diced
5-6 string beans,strung and chopped to 1" pieces
1 large onion peeled and diced
1 cup coconut ground to a paste
2 stalks curry leaves
5 green chillies slit lengthwise
2 tbsp. tamarind pulp or paste as per taste
1/4 tsp. turmeric powder
3/4 tsp. red chilli powder
salt to taste
2 tbsp. oil
Method:
Pour 1 cup water in large deep vessel.
Put to boil, add chilli and turmeric powders.
Add yam, banana, drumsticks, snakegourd, stringbeans, carrot.
Cover and simmer for 5 minutes.
Add cucumber, brinjal, onion, tomato cook till tender but not mushy.
Add slit chillies, coconut paste, tamarind paste and simmer for 2 minutes.
Just before taking off fire, season with oil, mustard and curry leaves.
Serve hot with rice....
Suggestions:
The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot, else blend it with the coconut. Add the veggies that take longer to cook like plantain first, then beans etc. You can use tamarind/ curd /lime juice/raw mango for a little sour taste. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it). This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish.
This is one dish I love with my heart and soul. It sure is an ingenuine way of making kids eat vegetables in a delicious form.
Ingredients:
1 raw banana, peeled and diced
1/2 cup yam peeled and diced
1 brinjal diced
2 carrot
1 tomato
6" piece snake gourd peeled and diced
2 drumsticks peeled and cut in3" pieces
1 medium sized cucumber/white pumkin/ snake gourd diced
5-6 string beans,strung and chopped to 1" pieces
1 large onion peeled and diced
1 cup coconut ground to a paste
2 stalks curry leaves
5 green chillies slit lengthwise
2 tbsp. tamarind pulp or paste as per taste
1/4 tsp. turmeric powder
3/4 tsp. red chilli powder
salt to taste
2 tbsp. oil
Method:
Pour 1 cup water in large deep vessel.
Put to boil, add chilli and turmeric powders.
Add yam, banana, drumsticks, snakegourd, stringbeans, carrot.
Cover and simmer for 5 minutes.
Add cucumber, brinjal, onion, tomato cook till tender but not mushy.
Add slit chillies, coconut paste, tamarind paste and simmer for 2 minutes.
Just before taking off fire, season with oil, mustard and curry leaves.
Serve hot with rice....
Suggestions:
The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot, else blend it with the coconut. Add the veggies that take longer to cook like plantain first, then beans etc. You can use tamarind/ curd /lime juice/raw mango for a little sour taste. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it). This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish.
Theeyal - Urulakizhangu - Ulli
Theeyal is a Kerala special which has the typical kerala ingredient - Coconut...
But then theeyal is the only way I like to take bittergourd. The below is the method to make Urulakizhangu(potato) - ulli(onion) theeyal.
Variations: You can make theeyal in the same way with a variety of vegetables like bittergourd, brinjals, bottlegourd, gherkins, zucchini, potatoes etc. An interesting dish can be made the same way using cauliflower or broccoli too.
Ingredients
1/2 cup baby Onions peeled
3 mediun sized potatoes, peeled and diced into small pieces
1 stalk Curry leaves
2 whole Red Chillies
1/2 tsp. Mustard seeds
2-3 pinches Asafoetida
2 tbsp. Tamarind pulp thick
1/2 tsp. Sugar
Salt to taste
2 tbsp. Coconut Oil
For grinding:
1/2 cup Coconut grated
5 whole Red Chillies
1 tbsp. Coriander seeds
1/4 tsp. Cumin seeds
7-8 Peppercorns
1/4 tsp. Turmeric powder
1 tsp. Oil
Preparation
For grinding:
Heat oil in a small pan. Add coconut and roast till light brown. Add all other ingredients except turmeric. Stir-roast till aroma exudes. Add turmeric. Stir and cool. Powder fine. Keep aside.
To proceed:
Heat oil, add seeds, curry leaves, and whole chillies.
Allow to splutter, add asafoetida, potato and onions.
Saute for 4-6 minutes. Add browned spices and stir-cook.
Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil. Check whether potatoes are cooked properly.
Serve hot with plain hot steamed rice / roti.
Note: If you don't have whole red chillies and coriander seeds, Dont worry. You can use the powdered version. Just that you add the powder towards the end of roasting the coconut for grinding. Dont keep it long on. Please make sure that your diced potatoes are thin. This will reduce the cooking time. Another suggestion is about the amount of tamarind to be added. Decide the quantity based on your taste buds.
But then theeyal is the only way I like to take bittergourd. The below is the method to make Urulakizhangu(potato) - ulli(onion) theeyal.
Variations: You can make theeyal in the same way with a variety of vegetables like bittergourd, brinjals, bottlegourd, gherkins, zucchini, potatoes etc. An interesting dish can be made the same way using cauliflower or broccoli too.
Ingredients
1/2 cup baby Onions peeled
3 mediun sized potatoes, peeled and diced into small pieces
1 stalk Curry leaves
2 whole Red Chillies
1/2 tsp. Mustard seeds
2-3 pinches Asafoetida
2 tbsp. Tamarind pulp thick
1/2 tsp. Sugar
Salt to taste
2 tbsp. Coconut Oil
For grinding:
1/2 cup Coconut grated
5 whole Red Chillies
1 tbsp. Coriander seeds
1/4 tsp. Cumin seeds
7-8 Peppercorns
1/4 tsp. Turmeric powder
1 tsp. Oil
Preparation
For grinding:
Heat oil in a small pan. Add coconut and roast till light brown. Add all other ingredients except turmeric. Stir-roast till aroma exudes. Add turmeric. Stir and cool. Powder fine. Keep aside.
To proceed:
Heat oil, add seeds, curry leaves, and whole chillies.
Allow to splutter, add asafoetida, potato and onions.
Saute for 4-6 minutes. Add browned spices and stir-cook.
Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil. Check whether potatoes are cooked properly.
Serve hot with plain hot steamed rice / roti.
Note: If you don't have whole red chillies and coriander seeds, Dont worry. You can use the powdered version. Just that you add the powder towards the end of roasting the coconut for grinding. Dont keep it long on. Please make sure that your diced potatoes are thin. This will reduce the cooking time. Another suggestion is about the amount of tamarind to be added. Decide the quantity based on your taste buds.
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