Re: Traditional kerala iyer recipes Dear Latha Murali, Our cooking ( Nairs) is completely different . We also cook Non veg at home. If you don't mind you can come home. I'll give you a typical kerala Vegetarian lunch. OK. Love Latha
Re: Traditional kerala iyer recipes Dear Friends, Most of the Kerala iyers like Mulagootal (Possibly means 'addition of pepper"). But Kerala iyers do not use pepper in this dish.It is a preperation without sour or pungent taste but is used as a main dish. As a side dish they prepare some sour and pungent dish.Though a very similar preperation called "Poricha Kotu" is prepared in Tirunelveli district of Tamil Nadu, it is used as a side dish to sour and pungent dishes. Strangely a Kerala iyer girl marrying a tamil iyer boy, misses this dish most. I am giving below recipes of several variations of this dish:- Mulagootal 100 gm toor dhal 1 tsp of turmeric powder 3 cups of cut vegetables (Yam, ash gourd, cooking Banana, Koorkai (optional), Jack fruit seeds(optional ) For Masala ¼ grated coconut 1 tsp of cumin seeds 1 tsp of chilly powder/2 red chillies For seasoning 2 tsp coconut oil 1 tsp of mustard 1 tsp of Udad dhal Curry leaves 1,Wash the dhal and vegetable separately. 2.Preassure cook them 3.Grind masala to a paste .4,Mix Dhal, cooked vegetables and masala paste and boil 5.Season it with mustard ,.udad dhal and curry leaves.(after mustard splutters add udad dhal. Remove it from fire when udad dhal changes colour) Note :In some homes Green gram dhal is used instead of thur dhal. Again some people dry-fry green gram dhal before boiling. The frying is till a pleasant aroma from the dhal emnates. Mathan Mulagootal 100 gm toor dhal 1 tsp of turmeric powder 3 cups of cut Pumpkin For Masala ¼ grated coconut 1 tsp of cumin seeds 1 tsp of rice 1 tsp of chilly powder/2 red chillies For seasoning 2 tsp coconut oil 1 tsp of mustard 1 tsp of Udad dhal 1 table spoon of shredded coconut Curry leaves 1,Wask the dhal and Pumpkin separately. 2.Preassure cook dhal and Cook pumpkin seperately 3.Grind masala to a paste .4,Mix Dhal, cooked pumpkin and masala paste and boil 5.Season it with mustard ,.udad dhal, shredded coconut and curry leaves.(after mustard splutters add udad dhal.When the colour of Dhal changes add shredded coconut.,Fry till the pleasant aroma comes) Keerai Mulagootal Keerai (spinach/greens/palak): 300g Toor dal: ¾ cup grated coconut: ½ cup mustard: 1 tsp urad dal: 2 tsp red chilli: 1 jeera: ½ tsp turmeric powder: 1tsp salt: to taste Oil: 1tbsp 1.Wash and drain the greens, and cook. Cool. And grind to a paste. 2.Pressure cook the toor dal with turmeric powder. 3.Heat 1 tsp of the oil, add 1 tsp urad dal and 1 red chilli broken into bits, fry till the dal is pink in color. Remove. Grind coconut with fried dal and chilli and the jeera to a smooth paste. 4.Boil the ground leaves leaves with salt. 5.Add the cooked toor dal and boil for 5 minutes. 6.Add the ground coconut paste and add enough water to get pouring consistency. Boil. Remove from the stove. 7.Heat the remaining oil, add the mustard seeds when they splutter, add the remaining urad dal, when the dal turns pink, pour into the keerai molagootal. Note: Nowadays Cabbage/cauliflower Mulagootal is prepared employing the same formula but cut cabbage/cauliflower is used. Mulagooshyam ¼ tsp of turmeric powder 1 tsp of Pepper powder 2 tsp of coconut oil 3 cups of vegetables (Yam, Raw banana and ash gourd) A few curry leaves Salt to taste 1.Cook vegetables along with pepper powder and Turmeric powder 2.Add salt and boil 3..Garnish with cury leaves, remove from Stove and add coconut oil You would enjoy them provided you are willing toi accept the philosophy of a non pungent main dish supported by a pungent side dish, Ramachander
Re: Traditional kerala iyer recipes Dear Ramya great to c u giving us all the kerala recipes.Chitvish has given some kerala recipes and infact created an index for the same. Kerala Dishes Pls find above the link and hope this wud be useful for people who want to have a look at all the kerala dishes and try them !!! lov sowmi
Dear friends, Pulungari is the Kerala version of Sambhar. I am giving below the recipes of Podi podicha Pulungary , pulungary and a very special Pulngary prepared in a villga called Puducode during Navarathri celebrations every year:- Podi Podicha Pulungary One medium sized ball of tamarind Cut vegetables(Brinjal, Pumpkin, ash gourd) For masala 1 tablespoon of rice 4-5 red chillies For seasoning One tsp of mustard Curry leaves 1.Extract the tamarind juice and boil for a few minutes 2.Add washed cut vegetables and boil till vegetables are cooked 3. Dry-fry rice. When colour of rice changes add chillies. Fry till chilies are brittle. Powder them. 4. Add this powder to the tamarind extract with vegetables and boil. 5.Season it with mustard and curry leaves. Pulungari (vendhaya Sambhar) Mixed vegetables (drumstick, Brinjal, Okra, Ash gourd , Pumpkin etc) cut into cubes Lemon size of Tamarind Turmeric powder Twq slit green chillies Asofoetida ¼ spoon One tea spoon of Jaggery For Paste three fourth spoon of Menthiyam Toor dhal one tea spoon(Some people use Kadalai Paruppu) one tea spoon of raw rice 3-4 table spoon of grated coconut Oil 5-6 dry red chillies For seasoning Oil, Mustard and curry leaves Method:1. Take out the Tamarind pulp and dilute it with water (2-1/2 cups)2. Boil Tamarind water with Turmeric, Salt, Green Chillies and Hing.3. Add Vegetables and cook till vegetables become soft.4. Mix grinded paste, Gud (Jaggery ) and Cook further a for 5 minutes.5. Temper with Mustard and Curry leaves.This sambar can be made without any Toor Dal, instead, add little more Coconut Pudukkotu Pulungari Pumpkin 150 g, Yam 150 g, Ash gourd 150 g, Plantains 50 g, Raw rice 10 g, tur dhal 25 g, dried chillies 3, Fenugreek (Mentha) 5 g, Tamarind 50 g, Coconut (shredded) 25 g, Mustard 2 g, green chillies 5 g, Jaggery 20 g, curry leaves, Coconut oil 25 g and some quantity of curry leaves and salt to taste. Method: 1.Cut and cook Ah gourd and yam together in a cooker 2.Also cook Tur dal in the cooker 3. Cut and boil pumpkin and plantains 4. fry rice till they pop and powder it 5.fry fenugreek (Mentha) to golden brown and powder it 6.Grind coconut and green chillies together 7 Extract Tamarind juice and boil it for 5 minutes 8. Add all vegetables, jaggery, and cooked dhal for 10 minutes 9.Add rice powder and boil for 5 minutes 10. Take out from stove and immediately add coconut paste, mentha powder, coconut oil and curry leaves and stir. 11. Season it with mustard and dry chilies in coconut oil P.R.Ramachander
Re: Mangandi kari Dear Mam, DO you know how to make mangandi kari (i dont knw correct spelling), it is used to give to ladies after delivery. It is from palakkad. Luv, Prasanna
Dear Friends, Porichozhambu_I 100 gm toor dhal 1 small ball tamarind 1/2 tsp turmeric powder 3 cups of yam or raw Banana or brinjal Salt to taste For Masala 2 tsp oil 1 tsp <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1lace w:st="on">Bengal</st1lace> gram dhal 1 tsp udad dhal 1 tsp pepper 1 pinch asafetida 4-5 red chillies ¼ grated coconut For seasoning 2 tsp oil 2 tsp grated coconut 1 tsp mustard A few curry leaves 1.<st1lace w:st="on"><st1:State w:st="on">Wash</st1:State></st1lace> and cook thoor dhal in pressure cooker. If you are using yam, pressure cook it. 2.Extract tamarind pulp,.add turmeric powder and sal 3,Cut vegetables in to small cubes and boil in tamarind extract 4.Fry Masala items(except coconut) and grind it with coconut 5.Add it to the boiling tamarind extract after vegetables are well cooked. Bring it to boil 6.Season with mustard and grated coconut. Remember to fry the coconut till it becomes golden brown. Note:In some houses well cooked pre soaked cow pea is added in addition at step 5. PORICHA KUZHAMBU-II THIS IS A RECIPE WHICH I HAVE LEARNT FROM MY MOTHER. IT IS A COMBINATION OF LADY’S FINGER, KOVAKKAI, BITTER GOURD AND YAM. CUT ALL THE ABOVE VEGETABLES INTO SMALL PIECES. BOIL EITHER KADALA PARIPPU OR WHITE CHICK PEAS AND KEEP ASIDE. TAKE TAMARIND EXTRACT IN A VESSEL. THEN ADD THE CUT YAM, KOVAKKAI AND BITTER GOURD PIECES TO IT. ADD SALT, TURMERIC POWDER, SAMBHAR POWDER AND A LITTLE CHILLI POWDER TO IT. ALSO A SMALL PIECE OF JAGGERY CAN BE ADDED. THEN LET IT COOK WELL. THEN WHEN THE VEGETABLES ARE ALMOST DONE, ADD THE LADY’S FINGER AND THE KADALAI TO IT. THE LADY’S FINGER IS ADDED TOWARDS THE END, OTHERWISE IT WILL BECOME OVER COOKED AND BREAK INTO PIECES. THEN MIX LITTLE RICE POWDER WITH WATER AND ADD TO THE MIXTURE. WHEN IT BOILS, KEEP IT DOWN. ADD OIL IN A KADAI, ADD MUSTARD – WHEN IT SPLUTTERS, ADD CURRY LEAVES AND GRATED COCONUT. FRY WELL TILL THE COCONUT TURNS GOLDEN BROWN AND CRISP. ADD THIS TO THE ABOVE BOILED VEGETABLE MIXTURE. P.R.Ramachander
kalpathi recipes Dear Chithra, I am glad I stumbled upon this site and wasted no time in registering. I want to sharpen my culinary skills.Being a vegetarian, I was looking for tamil brahmin recipes.Kalpathi agraharams,I have read about that.If you can help me with the day to day simple recipes of this simple village to start with I would appreciate that very much.Looking forward to hear from you on this. thanks in advance sushma
Thiruvathirai Ettangadhi Malayalee girls especially nair girls take vrith for their CHILDREN IN MIRUGASEERISHAM AND FOR THEIR HUSBANDS ON THIRUVATHIRAI.Thiruvathirai Kali [one of the kummi form as well as dance forms is famous ] performed whole night.OOnjal also played.Edttangadi prepared and submit as nivedyam to god and goddess and given to all participants.The recipe is below Nethiran kai 1/4 kg Yam one piece Pal chembu 1/4 kg Nanaikizhangu 1/4 kg only available in Markazhi month] Sweet potato 1/4 kg Koorkkai 1/4 kg chirukizhangu in tamil Kaichl kizhangu 1/4 kg kavathan kizhangu in tamil coconut 1 small plantain fruit 1/4 kg Karummpu 1 long piece Beatten rice 1/4 kg Malar [nelpori in tamil] 1/4 kg boiled milk 1/4 litre or necessary quantitiy Ghee 2 or 3 table spoon jaggary 1/2 kg[required quantitity] Take all vegitables and wash remove the soil.In side live coal put all vegitables.When they become tender remove the skin and cut into small pieces.This tastes different. We can also prepare like this.Remove the skin and cut small pieces and boil until tender.Boiled vegitables tastes diffrent. In the vegitables pieces add the small cut pieces of coconut,karummbu,beatten rice,Malar,plaintain fruits pieces. Disolve the jaggary and remove the dirts and sands.Boil one string Pagu add all items and mix throughly.Add milk and ghee mix well.Ettangadi is ready.
THIRUVATHIRAI PUZHUKKU another method] Thiruvathirai virth is taken by avoiding rice consumption.It is taken with Gothummbai kanji with this puzhukku.Brhamins consume this puzukku with Thiruvathirai Kali. Nethirangai,if not availaple raw plaitain,chembu,chennai[yam]Kajal kizhangu[must],Sweet pottato,Avaraikkai,beans etc cut pieces 1 kg vanpayar [chick peas]1/4 kg [cooked until soft but not broken] turmarick powder 1/2 tsp chilli powder 1 tbsp [increase it according to your taste] salt curry leave coconut oil 2 laddle full for grinding as paste cheera 1 tsp coconut grated 1 coconut garlic [optional] Take vessel add water 4 or 5 cups add turmaric,chilli powder, when boil add the vegitable pieces. cook until tone.Now add the cooked peas,salt, and Ground masala boil three to 5 minites. Remove from fire add curry leave and coconut oil.cover the vessal for a 5 mints.. After mix well and enjoy with kanji,Kali or with any rice.
