Pulinkary - thodupuzha

Almost an everyday curry like Sambar in Brahmin households.
The most important feature of this dish is the absence of boiled tur-dal, but addition of fresh coconut.
This puliyin-curry is different from the one my mom makes...It is the 'in-law' style....Coriander seeds are missing.

Bottle gourd / elavan - 1/4 kg, skinned, de-seeded and cut into cubes
Brinjal - 1 medium, quartered
Ladies finger - 6 to 8, cut into small batons
Drumstick - 1 long one, cut into 4 inch long sticks
Optional vegetables : Radish and/or Carrot - 1 medium,  cut into 1/2 inch circles or thick batons

Tamarind - 1 lemon size ball, soaked and 3 cups of pulp removed
Salt to taste
Turmeric powder - 1 tsp
Asafoetida powder - 1 tsp (optional)

Red chilly - 4 or more depending on your spice level
Fenugreek seeds / methi / uluva - 1/2 tsp
Urad dal / uzhundu - 1 tsp
Fresh Coconut - 1 cup

Oil (preferably coconut) - 1 tbsp
Mustard seed - 1 tsp
Curry leaf - 2 sprigs
Red chilly - 2, broken

Dry roast the red chilli, urad dal and fenugreek seed until the seeds pop and dal turns deep red.
Grind with the fresh coconut into a fine paste and keep aside.

Boil the bottle gourd, carrot, drumstick, brinjal in water for 5 minutes with salt, turmeric powder and asafoetida powder.

Then add the lady's finger and the tamarind pulp.

When the vegetables are cooked....REDUCE flame.
Add the ground paste and bring to a slow boil on a low flame. Or the coconut will split and the curry will not look nice. Do not roll boil the curry.

Splutter the mustard seeds and curry leaf in coconut oil.

Serve with rice and a thoran.

Killu milakai rasam / Whole spice rasam

My grandmother, (late) Mrs. Lakshmi Suryanarayanan  used to make this rasam for dinner during the rainy season and her children (read: my uncles and aunties) still vouch for its taste.
As this rasam does not have any powdered spices, and is made with whole spices, it is very easy to make.
Try to use coconut oil and whole asafoetida to get the authetic taste.

Ingredients:
Coriander seed / kothamalli / dhania - 1 tbsp

Split channa dal / kadala parippu - 1 tsp

Red chilli - 3 broken into pieces

Fenugreek seeds / uluva / methi - 1 tsp

Asafoetida powder / kayam- 1 tbsp or 1 small ball of asafoetida (fried and powdered)

Tamarind - gooseberry size

Oil - 1 tbsp

Mustard seeds / kadugu - 1 tsp

Curry leaf - 5

Salt

Turmeric powder - 1 tsp

Jaggery - 1 tbsp

Heat oil and splutter mustard.

Now add the coriander seed, channa dal, red chilli, fenugreek seed and fry till dal becomes red.

Add water. Then tamarind, salt, turmeric powder, curry leaf and asafoetida.

Boil on medium high flame for 5 minutes.

Add the jaggery and 2 cups of water.

Boil for a minute and serve hot.

Some people sieve this rasam and add spluttered mustard and curry leaf. 

I prefer it the way my grandmom made it!

Kadala for Puttu - 2

This recipe was given to me by my friend Simmy!

Black channa - 1 cup , soaked overnight and cooked till soft

Onion - 1 large, chopped

Coconut - 1 cup, ground into a fine paste

Coconut oil - 2tbsp

Mustard - 1tsp

Red chilli - 2, broken into pieces

Curry leaf - 5

(Opt) tomato - 1 chopped

To be ground into a paste:

Green chilli - 3

Ginger - 1 tbsp

Garlic - 3tsp

Coriander powder - 1tbsp

Cloves - 2

Cardamom stick - 1 inch

Fennel /Perum Jeerakam - 1/2tsp

Heat coconut oil and splutter mustards , red chillies and curry leaf.

Now fry the onion until transprent.

Add the ground masala paste and fry till good smell comes.

Add salt and turmeric powder.

Add the boiled Kadala with the water.

Boil for 5 minutes and add the ground coconut.

Serve hot.

If adding tomatoes, do so after sauteing the onions.

Kadala curry

This is a traditional Kerala dish, usually had for breakfast.
High in protein, a great way to start the day.

Black Channa / black chickpeas / black kadala - 1 cup, soaked overnight
Onion - 1 large
Garlic - 3 pods or more, crushed / sliced thin
Tomato - 1 large
Coconut oil - 2 tbsp
Mustard - 1 tsp
Dry red chili - 2 broken into pieces
Curry leaf - 6 to 8 or 1 sprig
Salt
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Chilli Powder - 1 tbsp

Pressure cook the Black Channa or Kadala till it is cooked.
Heat oil and splutter mustard, red chillies and add the garlic.

When it turns light brown add the onion.

Fry till transparent and add the powders and curry leaves.

After a minute add the tomato and cook till soft.

Last add 3/4 of the cooked kadala.
Some of the cooked kadala must be ground into a paste and added for a thicker gravy.

Boil for at least 5 minutes (preferably continue cooking on a low flame for 15 minutes, covered) so that the kadala takes in all the spices.

Serve hot with Puttu / idiyappam / appam.

Paneer Kadai

'Tandoor' is a local restaurant which serves exceptional kadai paneer. I found a recipe which is as close to it and it is as follows.

Paneer - 200gms

Capsicum - 1 large

Onion - 1 large

Tomato - 3 medium

Green chilli - 2

Ginger - 1 inch

Garlic - 4 pods

Coriander powder - 2tsp

Chilli powder - 1 tsp

Salt

Turmeric powder - 1tsp

Ghee - 1tbsp

Oil - 2 tbsp

Coriander leaf for decoration

Cut the paneer, onion, green chilli, ginger into thin long strips and tomato into small cubes.

Grind the garlic into a fine paste.

Heat ghee in a heavy pan and saute the garlic paste.

Then add the ginger strips and onion.

Saute till transparent.

Now add the coriander and chilli powder.

After a minute, add the capsicum strips and green chillies. The seeds will start popping.

Add the 2 tbsp of oil now.

Then add the tomato and sauté till it gets cooked well.

Add the turmeric powder and salt. Mix well.

Last add the paneer. Mix well.

Decorate with coriander leaf. Serve hot.

Bottle Gourd with Channa dal

Recipe courtesy - Mrs.Leela Narayanan

Tasty - 👍

Healthy - 👍

Easy to make - 👍

Easy to clean up after cooking- 👍👍

All boxes ticked!

Channa dal - 1/2 cup 

Lauki or Bottle Gourd - 1 medium or 1/2 of a long one

Oil - 2 tbsp

Jeera - 1 tsp

Onion - 1 large

Tomato - 1 large

Salt

Turmeric powder - 1 tsp

Chilli powder - 1 tsp

Garam masala - 1 tsp

Soak the dal in water for half hour.

Heat oil in a heat bottomed pan ; preferably in a pressure cooker.

Splutter the jeera and fry the onions till transparent.

Once the onion turns transparent add the  powders - Turmeric, garam masala and chilli powder.

Fry for 1 minute and add the tomato.

Add salt.

Fry till skin comes off.

Drain the water and add the dal. Fry for a minute.

Fry for 1 minute and add the Lauki and continue frying.

After a minute add 1 cup of water.

Mix well.

Pressure cook until 2 whistles.

Garnish with coriander leaf.

Serve hot.

Try Kachumber with this!

Mixed Vegetable Curry

What I love about this curry, is the colour. Peachy perfection!
It has a rich taste , almost like a heavy cashew gravy dish. But the best part is those calories are NOT there!!
A very easy curry to make.....And a one pot dish!!
The curry can be zero-oil, if you omit the tadka....But I would strongly recommend you to add the tadka.

An amalgamation of different vegetables in a rich Coconut milk gravy.

How can anything be sooo simple to make, but so great to taste?

Recipe Courtesy : Mrs. Bindu Madhu Ganesh

Serves - 4

Ingredients:

Onion - 1 large

Tomato - 1 large or 1-1/2 medium

Carrot - 1 large

Potato - 2 medium

Beetroot - 1 medium
Beans - 10 or Green peas - 1/2 cup
Green Chilli - 1, slit

Salt

Turmeric powder - 1 pinch

Chilli Powder - 1 tsp

Garam Masala / Vegetable masala - 1 tsp

Coconut - 1/2 cup packed  (ground into fine paste)
(or) Coconut milk powder - 2 packets of 25 gms (mixed with very less water into thick milk)

Coriander leaf - 4 tsp (optional)

Tadka is optional but adviced:
Oil - 2 tbsp
Mustard - 1 tsp
Curry leaf - 1 sprig
Red chilli - 1, broken

Recipe:

Chop the onion and cut the tomato, potato, carrot, beans and beetroot into small pieces. Slit the green chilli.
Add all the vegetables into the pressure cooker.

Add the salt, turmeric powder, chilli powder, masala powder and 1 cup water.

Pressure cook until 3 whistles or until vegetables are cooked.

Add ground coconut or coconut milk and boil for a minute.

Tadka:
Heat oil and splutter the mustard seeds.
Then add in the red chilli and curry leaf.
Add to the curry.

Decorate with coriander leaf.

Serve hot with Chappathy.