Koottu curry- Onam sadya special

Ingredients:-

Raw Plantain - 1 nos

Yam diced - 1 cup

Chickpeas (kadala) - 1/2 cup

Red chilli powder - 1/2 tsp

Turmeric powder - 1 tsp

Grated coconut - 1 cup

Green chillies - 5- 6

Garlic chopped 1 tsp

Cumin seeds - 1 tsp

Mustard seeds

Oil

Red chilli

Shallots

Method:

Peel ,clean and Dice the raw plantains in square pieces

Cook Chickpeas in a pressure cooker till two whistle,by adding salt

In another cooking vessel,combine diced raw plantain and yam ,adding salt,red chilli powder ,turmeric powder and 1/2 cup water

Cook till it is soft and tender

Grind grated coconut,green chillies, garlic and cumin seeds to a coarse paste

Heat oil in a pan and add mustard seeds.When it starts to splutter add dry red chillies and shallots and fry it for a minute

Add cooked vegetables,and chickpeas to the pan and combine it well.Now add Coconut paste and mix it well.

Cook it in a medium flame for 5- 6 minutes ..( add some fried coconut to this for a special taste)

Remove from fire!!!!!!!!!!!!!

Cheers!!!!!!!!!!!!!!!!!!!

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Olan - Onam sadya Special

Ingredients
Ash gourd  chopped- 2 cups
Red moong beans(vanpayar) - 1/2 cup
Green chillies - 4-5
Thin coconut milk - 1 cup
Thick coconut milk - 1/2 cup
Curry leaves
salt to taste
Oil

Method

Peel off theAsh gourd and slice it into thin square pieces. cook it with a cup of water and green chiliesCook red moon beans/vanpayar with enough water and salt. When it is done add the cooked ash gourd pieces and let it stand on a medium fire till it gets thick or the water evaporatesAdd thin coconut milk and salt to taste.Simmer for 5 minutes and add curry leaves.Add 1/2 cup thick coconut milk.Remove from fireAdd a tsp of oil on top of the curry

Cheers!!!!!!!!!!

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Chena theeyal - Onam Sadya Special

Ingredients:-

Chena (yam) - 1/4 kg

Shallots - 5- 6nos

Tamarind pulp - 2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1/2 tsp

Dry red chillies - 6 nos

Grated coconut 1 1/2 cup

Mustard seeds

Oil

salt to taste

Red chilli

Method:

Cut Chena/Yam into small pieces. Liquify the tamarind pulp by adding 3/4 cup water

In a cooking vessel,combine yam pieces, chopped shallots,tamarind liquid,turmeric powder and salt and cook till it is done

In a pan,fry grated coconut ,without adding oil,till it turns brown. Add red chillies and coriander powder and salt to it and fry it again for two minutes. Be careful not to make the coconut burnt

Grind this coconut micture to a fine paste and add this to the yam mixture

Boil it for 4-5 minutes and remove from fire

Heat oil in a pan and add mustard seeds..When it starts to splutter add red chillies,curry leaves and shallots

Pour it over the Theeyal

Cheers!!!!!!!!!!!!

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Parippu curry- Onam Sadya Special

Updated recipe for manja Parippu curry

Ingredients:-

Parippu/yellow lentil - 1 cup ( cherupayar parippu or toor dal)
Water as needed
Salt to taste

To grind Bowl 1

Grated coconut - 1/2 cup
Cumin seeds - 1/4 to 1/2 tea spoon
Shallots / kunjulli chopped - 2

Turmeric powder - 1/4 to 1/2 tea spoon

Green chillies - 2-3

Garlic chopped - 1 or 2 cloves ( optional , but helps in digestion)
ginger - a small piece ( optional)

Tempering

Mustard seeds

Oil

curry leaves

red chilli

Salt to taste

Method

Wash and soak the parippu/lentil for 3-6 hours.

Cook it in a pressure cooker by adding water and salt. Cook for two or three whistles or until done.Mash it well ( cook it again if needed)

Meanwhile grind together all the ingredients in Bowl 1 to a fine paste

Add this coconut paste to the mashed parippu and combine it well..

Add salt to taste.Simmer it for 3-5 minutes,remove from fire

Heat oil in a pan ,add mustard seeds,when it starts to splutter add shallots and red chillies...

Pour it over the parippu !!!!

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English - Malayalam Fish names + other ingredients and vegetables

A compilation of Kerala malayali food glossary from Mrs K . M Mathews cook book and various sources in internet , for easy reference
English - malayalam Fish names

English Malayalam

Anchovy Netholi/ Chooda/ Kozhuva

Catfish Etta

King Fish / Butter fish                 Neimeen / Nen men

King Mackerel Ayikoora / Ayila 

Pearl Spot Karimeen

Pomfret( Black and White)         Akoli / Avoli

Sardines Mathi / Chaala

Shark Sraavu

Shrimp/Prawn Chemeen / konju

Sole Fish Manthal

Tilapia Tilopia

Tuna Choora

White sardine Veloori

Other Food Ingredients and some vegetables

English Malayalam

Asafoetida Kaayam / Perungayam

Cardamom Elakka

Chillies Mulaku

Cloves Grambu

Coriander Malli

Cumin seeds Jeerakam

Fenugreek Uluva

Garlic Veluthulli

Nutmeg jathikka

Tamarind Puli

Mustard Kaduku

Aniseed / Fennel seed         perumjeerakam

Poppy seeds Khuskhus

Rice Ari

Wheat Gothambu

Wheat flour Gothambu podi

American Flour         Maida

Bengal Gram kadala

Dhal flour/ Besan kadalamavu

Black gram / urad dal                  Uzhunnu

Green Gram/ Moon beans         Cherupayar

Pressed rice Aval

Fenugreek leaves Uluva ila

Mint leaves Pudina

Spinach Cheera

Tamarind leaves         Puli ila

radish Mullangi

Tapioca/ yucca         kappa

Yam Chena

Snakegourd Padavalanga

Molasses Sharkkara

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Meen (Tilapia) peera pattichathu / vattichathu

Meen peera is one of our favorite side with choru , and tilapia works just fine for this prep. A beautiful and delicious mix of Fish tamarimd ( kudampuli ) , coconut and mild spices , makes this stir fry a welcome member in any nadan meals.

Recipe for nadan kerala style meen peera pattichathu with Tilapia

Ingredients:-

Tilapia - 4 fillets

Kudampuli ( fish tamarind) - 3 to 4

Shallots or onion chopped - 1/8 th of a cup

Green chiles - 2 chopped

Crushed peppercorns - 1/4 tea spoon

Curry leaves 

Oil

Mustard seeds

To Grind

Bowl 1 

Grated coconut - 1 cup

Green chiles - 2-3 chopped

Ginger chopped - an inch piece

Gralic chopped - 2-3 cloves

Red chilli powder - a pinch

Turmeric powder - 1/4 tea spoon

Salt to taste

Soak Kudampuli in 1/2 cup water for 15 minutes. 

Grind all items in Bowl 1 to a coarse paste in food processor or blender without adding water

Heat a  manchatty or a heavy bottomed pan and add a table spoons of oil and when it smoking hot add mustard seeds. when they splutter add curry leaves , shallots , gren chili and saute till teh raw smell disapperas , for like 3-4 minutes.

Arrange half of fish pieces,sprinkle crushed pepper corns ,some curry leaves , half of the coconut paste and fish tamarind with water and and arrange the remaining fish and coconut paste on top. Add 1/2 cup more water if needed and cook covered for 25-30 minutes.

Uncover and drizzle some coocnut oil and curry leaves on top and give a stir  :)..serve warm

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