Curryvepilaikkoottaan This curryvebilaikkootan is very friendly for stomach.In olden days after thechukuli[oilpath] this kuzhambu was consumed. curry leave 1cup corianderseeds 2 tbs bengal gram 1tbs blackgram tbs cuminseeds 1tsp red chilli 5 blackpepper 1tsp tamarind 1 lemon size asafotida salt turmaric powder jaggary one marble size tempering mustard 1 tsp chunndai vathal t tbs fenugreek 1 tsp in the place of chundai vathal garlic 1 pod may be added Pore gingily oil and one spoon ghee fry all increadians except curry leave and tamarind.In the last add curry leave, saute for a while.If you wish 2 table spoon coconut grated may be added and grind all masala with tamarind and salt.mix masala,turmaric powder,salt and jaggar with one cup water.keep aside. If you want to use garlic remove the skin from the allis.Take kadai pore one spoon ghee and 2 table spoon gingely oil when hot add mustard seeds when pop add garlic and saute 2 to 3 mits.and add masala let it simmer until the oil seperate from the gravy.If you want you may remove the kuzhambu from the fire still it is in a kuzhambu consistancy. If you want to add sundai vathal omit garlic.Oil fry the chundai vathal add it after the kuzhambu remove from fire mix well.Enjoy with rice. This will be fresh for one week.
Mackerel Pickle [SIZE=+1][/SIZE] Ingredients Mackerels - 3 numbers, Ginger - 1/2 inch piece, Garlic - 8 numbers, Green Chilly - 4 numbers, Chilly powder - 2 teaspoons, Coconut Oil - enough for frying, White Vinegar - 4 table spoon. Method: Cut and clean mackerels. [Cut into small pieces]. Then marinate it with 3 tsp chilly powder, 3 tsp garlic- ginger paste, 3/4 tsp fennel seed powder and 1 tsp turmeric powder. Keep this in fridge for 1 hour and fry in coconut oil. Chop garlic, ginger and green chillies. Also cut a few curry leaves. After frying fish, take it out and put chopped garlic, ginger, green chillies and curry leaves in the remaining oil. Fry for few minutes. Add 4-table spoon of white vinegar and 2tea spoon of chilly powder into this and let it boil. Put fried mackerel pieces into it. Remove from fire. When it turned cool keep in the refrigerator. Mix before serve. We can also make pickle with kingfish, shark and prawns.
Mutton Biriyani Ingredients Mutton - 1/2 kg Onion - medium size 6 -chopped finely, Tomato - medium size 3- chopped finely, Garlic - 2-1/2 tbsp Ginger - 2-1/2 tbsp Green Chilly paste- 2 tbsp Garam Masala powder - 1 tablespoon Yogurt - 4 tbsp Coriander leaves- 1 cup, Mint leaves - 3/4 cup, Ghee - 1/2 cup, Lime Juice - 4 teaspoons, Chilly powder- 1 teaspoon, Turmeric powder- 1/4 teaspoon, Coriander powder- 1 teaspoon, Basmati Rice- 2-1/2 cups. Method: Heat Ghee in a pan. Saute onions till golden brown. Add garlic-ginger-green chilly paste. Fry for two minutes. Put chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into this. Saute for a few minutes till the masala becomes thick. Add cut and cleaned mutton pieces and stir. Pour little water [if required] and mix. Cook till mutton is done. Add yogurt. Boil water. Add enough salt, a pinch of turmeric powder, 2 cardamoms, 3 small pieces of cinnamon, 2 cloves and 1 spoon ghee into this. Cook rice until it is done and drain. Take care the rice not to be sticky. Heat a vessel. Pour a little of ghee. Put a little of cooked rice and spread 1 teaspoon of limejuice over it. Put one layer of the mutton masala above it and repeat the process till the rice and masala are over. Close the lid tightly and heat on a low flame for about 10 minutes. Mix before serve. Serve with yogurt and cocunut-pudina chutney and pickle.
Green Peas Masala Ingredients Green Peas - 1 cup, cooked or one tin Garlic and ginger paste - 1 tea spoon Onion - 1 Tomato - 1 Curry leaves, corriander leaves Green chilly - 2 Chilli powder - 1 tea spoon turmeric powder - 1/2 tea spoon Corriander powder - 2 tea spoon Garam masala - 1/4 tea spoon Coconut milk - one cup (thick) Mustard seeds salt Oil Method Heat oil and let the mustard seeds splutter. Saute chopped onion till transparent, add g and g paste, tomato and green chilly. Add all the powders and stirr. Add green peas, curry leaves, coconut milk and salt. Let it boil. When oil separates remove from fire. Garnish with corriander leaves.
Mushroom with Egg Ingredients Mushroom - 2 cups cut into pieces, Onion chopped - 2 medium sizes, Tomato chopped - 1, Garlic - 2 cloves crushed, Ginger - small piece crushed, Green chilies - 2, Turmeric powder - 1/2 teaspoon, Chilly powder - 1 teaspoon, Garam masala - 1/4 teaspoon, Egg - 2, Curry leaves - few, Coconut oil - 2 table spoon, Salt Method: Heat oil in a pan. Allow 1/2 teaspoon of mustard seeds to splutter. Saute onion in this till golden. Fry garlic and ginger for two minutes. Add tomato, greenchillies, turmeric powder, chilly powder, salt and curry leaves. Stir well. Add mushroom, stir and cook by adding little water. Cook until no water remains. Break two eggs, add into this mixture, stir well and let it dry. Add garam masala. Garnish with coriander leaves. :clap
Meen mulakittathu - fish curry ingredients sardines - 6 cut and cleaned onion or shallots - 1 medium or 1 handful tomato - 1 big curry leaves salt cocounut oil - 1 tab spoon turmeric pwdr - half teaspoon chilly pwdr - 2 tea spoon green chilly - 2 or according to your taste garlic pearls - 4 tamarind - one lemon size or raw mango - 1 big method Soak tamarind in hot water and take the paste about one tea cup. add another one and half cup water. put all the powders , finely chopped or ground onion, tomato,salt, crushed garlic in this. cook till little thick. add sardines. cook till done. add curry leaves and green chilly. pour coconut oil and remove from fire. keep covered.
Vazhuthananga pachadi - Brinjal curry ingredients Brinjal - 4 purple coloured turmeric pwdr - half tea spoon chilly pwdr - one tea spoons salt coconut grated - one tea cup curd - one cup mustard seeds - 1/4 teaspoon coconut oil small onion - two method Cut brinjal in thin round pieces. Mix turmeric, chilly and salt together. Marinate brinjal pieces in this. Fry in coconut oil. Grind coconut , mustard seeds, small onion and curd together.. No need to add water.Pour this into a pan.Add enough salt. Put fried brinjal in it and place on fire. When this begin to boil, remove from fire. ( don't let it boil). Heat two teaspoon coconut oil, allow mustard seeds splutter, add curry leaves, green chilly and pour this into the above. another easy method Mix the fried brinjals with curd. Add salt. Goes well with rice or chappathi.
Chicken curry - Nadan style! ingredients 1. chicken - 1 kg 2 onion - 3 chopped 3 tomatoes - 2 chopped 4 garlic and ginger - each 1 tea spoon 5 turmeric powder - 1/2 tea spoon 6 chilly powder - 1 teaspoon 7 coriander pwdr -3 tea sp 8 garam masala -1/2 tea sp 9 coconut shredded - 1/2 tea cup 10 small onion - 2 or 3 11 fennel seeds - 1/4 tea sp 12 curry leaves 13 coconut oil 14 potatoes - 2 medium size 15 green chilly - 2 or according to your taste 16 salt method Heat 1 tea spoon coconut oil in a pan. Fry coconut with ingredients 10 and 11. When it turns brown add turmeric pwdr, chilly powder and coriander pwdr and fry for few seconds. remove from fire. when this cools blend using little water. Cut and clean chicken. peel the potatoes and cut into squares. Mix chicken , potato, chopped onions, tomatoes, garam masala, g and g paste, salt with the above mixture of fried coconut and powders.cook till done, by adding enough water. Remove from fire when oil separates and check the potatoes and chicken are well cooked. slit green chillies and add this into the curry. Heat little coconut oil in a pan. chop three small onions and add this in to the oil.add curry leaves and fry till the small onions turns brown. pour this into the curry.
chemmeen curry(prawns curry) ingredients prawns - 1/4 kg onion - 1 med chopped tomato - 1 med chopped turmeric - 1/2 tsp chilli pwdr -1 tsp corriander pwdr - 2 tsp green chilly - 2 curry leaves crushed garlics - 2 salt coconut oil-1tab sp coconut - half cup - fry this with one pinch fennel seeds, small onions 3, curryleaves till brown in one tsp coconut oil. then blend with water.coconut should be grated well. tamarind paste - one lemon size soaked in water. or kudampuli - 4 small pieces.(according to your taste). method clean the fish. dry roast all the three powders. mix this with onion, tomato, crushed garlic, coconut blended, tamarind paste and salt.Add 11/2 cup water.cook till the onion and tomato is well done, and let the curry become little thick. Add prawns. cook till done. don't cook too much. it will become hard. add green chillies. heat coconut oil, fry 3 chopped small onions, curry leaves, pour into the curry.
Avial - Thrissur Version ingredients Vegetables like vellari, yam, raw banana, pumpkin, carrot, payar,drum sticks etc. cut length wise - 2 1/2 cup shredded coconut - 1 cup green chilly - 2 coconut oil - 2 table spoon small onion - 3 or 4 turmeric pwdr - 1/4 tsp cumin seeds - 1/4 tsp curd - 1/2 cup sour chilly pwdr - 1/2 tsp optional curry leaves salt method Cook the vegetables with salt, powders and one tablespoon coconut oil. no need to add water if you have washed it just before cooking. Grind 1 tablespoon coconut with cumin seeds and curd, till it becomes smooth paste. Add remaining coconut , green chillies, small onions , few curry leaves and finish grinding in one or two turn.Add enough salt. Pour this solution into the cooked vegetables and just heat. Don't cook too much.Remove from fire before boiling , make a pit in the middle of curry with spoon, fill with curry leaves, add remaining coconut oil and cover with the avial. Keep the lid closed. Mix before you use.
