Kerala preparations

Discussion in 'Cuisines of India' started by tsseethalakshmi, Feb 1, 2006.

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Milaghushyam this is also for delivered women.In cool heavy rainy days this kuzhambu is very good for stomuch and with kadugu manngai it goes well.

    Pumkin white[vellapushani], yam,green raw plantain,drumstick any two or all three cut pieces may be half the size of sambar pieces three cubs
    balck peper one or two teaspoon according to taste
    coconut grated one cup
    green gram dol dry roast and boil one cup
    salt
    mustard seeds one teaspoon
    coconut oil two table spoon
    curry leave
    Boil all vegitables pieces with turmaric powder,peper powder salt with enough water.When it become soft and some of pieces breaks add dol and boil it. remove from fire.
    pore the oil in a little kadai when hot add musdard seeds when it crackled add curry leave the coconut grated and stir when the coconut become golden brown remove from fire add it with mulakushyam.
    variation: dal may be omitted and coconut with cumin seed may ground and add with kuzhambu:wave
     
    Last edited by a moderator: Jun 14, 2006
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Bitter gourd Kitchadi

    As requested by meenuprakash bitter gourd kitchadi is given below

    Bitter gourd cut into small pieces 1 cup
    Deep fry in oil in golden brown
    Coconut grated 1/2 cup ]
    green chilli 2 or three ] grind them into smooth paste
    mustard seeds 1 teaspoon]
    curd not too sour 2 cup
    mustard seed 1 teaspoon
    oil 1 teaspoon
    red chilli one cut into two or three pieces
    curry leave
    salt to taste

    Mix fried bitter gourd,ground coconut,salt in well betten curd.mix well.If you consume it immediatly use it as raw.If you want to keep it till night you can slightly boil the mixer.
    season in hot oil when mustard seed crackled add curry leave and red chilli.Pore into the mixer.
    one teaspoon sugar may be added [optional]
    We can make kitchadi with ladies finger in this method.
     
    Last edited by a moderator: Jun 14, 2006
  3. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Bitter gourd Oorukai

    Bitter gourd cut into small pieces and deep fry golden brown one cup
    tamarind thick pulp 1/2 cup
    chilli powder one table spoon
    turmaric powder
    asafoetida 1/2 tea spoon
    jaggary one table spoon
    Oil one teaspoon
    mustard seed one teaspoon

    Take a kadai pore oil when hot add mustard seed when crackled add asafoetida chilli powder, turmaricpowder and add tamarind pulp.Let it boil, add jaggary whe raw smell disappeared add fried bitter gourd.remove from fire
    It goes well with chapathi,curd rice,Mulakutal rice,Dosa Idli etc.
     
    Last edited by a moderator: Jun 14, 2006
  4. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Ulli theeyal

    Sambar onion tastes better or sabala onion [big]-1/4 Kg remove skin and cut lengthwise[may be used whole small onion ] but cut onion theeyal kuzhambu is more 'chernthu irikkum'
    drumstick, ladies fingur,egg plant may be added with onion.but only onion tastes better
    tamarind juice one cup
    coriander seeds one table spoon
    Red chilli 4 or five according to your taste
    coconut grated 2cup one full coconut
    salt
    for tempering
    Mustard seeds one tea spoon
    red chilli one
    curry leave
    turmeric powder one teaspoon
    oil three table spoon
    Take a bottom thick kadai or vessal pore two tea spoon oil fry coiander seeds, red chilli.Remove.
    Pore more oil and fry coconut grated into golden brown and remove
    Grind all these into smooth paste.
    In the same kadai pore more oil add mustard seeds and red chilli cuts and curry leave.after mustard crakled add onion and stir well until the onion become trasparent add tamarint pulp and turmaric powder when the raw smell disappeared add salt and ground coconut masala add required water, let it simmer. Remove from fire.It goes well with rice,chapathy,thosa idli

    Bitter gourd theeyal

    Bitter guard 1/4 kg cut into small pieces
    onion small 7or 8 big one
    green chilli 3 nos.
    tomato 2 optional
    red chilli 4 or 5
    coconut grated 1/2 coconut
    coiander seeds two table spoon
    black pepper 1/2 teaspoon
    turmarick powder 1 teaspoon
    tamarind 1 cup pulp
    salt
    oil two table spoon
    for tempering
    mustard one teaspoon
    red chilli one
    curry leave
    sugar one teaspoon
    Thick bottam kadai or vessal pore one tea spoon oil fry red chilli, black pepper,coriander seeds.Remove
    Pore more oil and fry coconut into golden brown Grind all into smooth paste.
    Pore oil put mustard, red chilli, curry leave when mustard crackled add onion stir some time and add bitter gourd pieces, tomato pieces turmaric powder saltstir for some times then add tamarind water and required water stir well and cover the kadai with a plate.Let it simmer. in between open and stir the mixer.When the vegitable become soft, add ground masala, sugar[optional] let it boil well.When oil comes in the top remove enjoy with rice, priyani etc


    Dear IL I am posting Kollu or muthirai recipes I used to cook.

    Kollu is very friendly for vatham.Ayurvethic vaidyas recomment to include kollu in the diet.

    Kollu rasam

    Take one cup kollu clean it and dry roast it and remove the skin boil it smooth.
    tamarind pulp one cup or kodam puli 4 or 5 pods
    Rasam powder 1 teaspoon
    garlic 1/2 pod [optional]
    turmeric powder
    asafoetita
    tempering
    mustard 1 teaspoon
    cumin seeds 1/2 teaspoon
    crushed black peper 5 or 6
    curry leave

    Take a vessal pore the tamarind water or water with kodam puli,turmaric powder,rasam powder, crushed garlic ,salt boil the mixer well.When raw smell disapeared add well mashed kollu paruppu and let it to simmer two or three minutes.
    Remove from fire and temper with all increadians in ghee tastes better, or in oil
     
    Last edited by a moderator: Jun 14, 2006
  5. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Kollu paruppu podi my mother's recipe

    Kollu 1/2 cup
    Channa paruppu 1/4 cup
    greengram paruppu 1/4 cup
    red chilli 4 oe five
    salt crstal
    asafoetida

    Dry roste each parippu separately, red chilli,asafotida,salt also
    Powder them and store.
    Hot rice with ghee and paruppu podi goes well.
     
    Last edited by a moderator: Jun 14, 2006
  6. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    kollu thoran

    Kollu thoran

    If sprouted kollu used is very nutirsious.
    Soak in the water over night and tied in the cloth keep it 24 hours it will sprout
    48 hours sprout will be long
    kollu 1 cup If kollu with out sprout used soak two to three hours
    coconut 1/4 grated ] corsely grind them
    cumin seeds 1/2 teaspoon ]
    red chilli powder 1/2 teaspoon
    safoetida
    turmaric powder
    tempering
    coconut oil 1table spoon
    mustard seed 1 teaspoon
    urud dol 1 teasoon
    curry leave

    Take a vessel pore enough water,turmaric powder salt and soaked kollu paruppu boil till it turned soft.
    Take kadai pore coconut oil when oil hot put mustard seed after crackled add urud dol,asafoetida,chilli powder curry leave and kollu, mix well now add coconut mixer and stir well.Remove from fire.in the top pore two teapoon raw coconut oil
    It will increse the taste.

    variation instead of using red chilli powder green chilli may be used.It should be added with the coconut and ground.
    onion cut into small pieces may be added with temporing.
     
    Last edited by a moderator: Jun 14, 2006
  7. Induslady

    Induslady Administrator Staff Member IL Hall of Fame

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    Please do NOT "Quote" - use "Post Reply" button

    Hello Mrs. Seethalakshmi,

    We greatly appreciate all your Kerala recipes posted for this community. They seem to be very authentic and traditional.

    We would like to bring to your attention that you seem to be using the "Quote" button to post recipes in this message thread. Quoting would unnecessarily repeat the earliest message, making the entire message thread lengthy and the original message will not come out clearly.

    We would request you to use the "Post Reply" button that you can find at the end of the page in this message thread. This will ensure each of your recipes to appear as separate messages and will get good attention of the members. It will also be more legible.

    Please private message me (induslady) or laxmi, if you have any further queries.

    Thank you.
     
  8. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Pulingari

    Vegitables for Pulingari are best Nethrampazham,Ladies finger,Vellarikai {kerala variety},Drumstick,white pumkin.

    Vegitables any two variety 2 cup pieces
    red chilli 5 nos
    oil to fry
    coriander seeds 2 table spoon
    asafoetida
    coconut grated 1/2
    Turmeric powder,salt
    tamarind one lemon size extract pulp

    Tempering
    mustard seeds one tea spoon
    fenugreek one tea spoon
    red chill 1 cut it into 3 pieces
    curry leaves, coriander leaves

    Put a vessel in fire and pour tamarind water, turmeric powder, when boil add vegitable pieces and cook.When vegitables become soft add ground coconut masala add enough water, bring to boil.Lost add tempering remove frim fire.
    can be enjoy with rice,chapathi,Idly,thosa.
    variation: when oil frying the masala one table spoon raw rice may be added.This may thicken the kuzhambu.One or 1/2 nellikka size jaggary may be added.If nethrampazham is used jaggary may be avoided.:clap
     
    Last edited by a moderator: Jun 16, 2006
  9. safa

    safa Bronze IL'ite

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    hi Seethalakshmi Amma,

    It is so happy to see you come back..I thought you might have stayed long in Bangalore.
    Thanks so much for the "Pulingari"recipe , this I see first time! Is it ripe Banana used for this curry? pls mention.
    Hope to view more traditional kerala recipes..thank you,
     
  10. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Dear shahana

    Thank you for your response.
    Yes, ripe banana is used for pulingari.It is very tasty.
    Ripe nethrambazham may be used for pulissery [morekuzhambu] also.

    tsseethalakshmi:clap
     

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