Meen peera

If you can get the small natholi (anchovy, podimeen) cleaned, this is one of the easiest and tastiest fish preparations. An excellent combo with rice or even with puttu (steamed rice cake).

Ingredients

Cleaned anchovy (natholi, podimeen) - 1/2 kg
Small onions - 5-6
Green chilly - 3
Garlic - 2 cloves
Ginger - 1 inch piece
Curry leaves - 1 sprig
Grated coconut - 1 cup
Coconut oil - 2 tbsp
Salt - as per taste
Kudampuli (Gambooge) - 2-3 big pieces



Method

1. Crush together the small onions, green chilly, garlic, ginger, salt, curry leaves & grated coconut.
2. Transfer this mixture to the manchatti (mud pan - in which you are going to cook) and add the gambooge too. Mix thoroughly with hand till the coconut start releasing its oil. Don't mix too hard, just keep doing with the finger tips and soon coconut will become soft and start releasing oil.
3. At this point, add the cleaned fish, mix again.
4. Switch on the flame and keep the manchatti on it (on low flame). Keep it covered and cook till its cooked well. After about 5 min, open the lid and mix thoroughly. Sprinkle little water if needed.
5. Once the fish is cooked, open the pan and cook for another 2-3 min for the mixture to dry up.
6. Sprinkle coconut oil towards the end, give a thorough mix once again and cover and keep for 10-15 min before serving.

Padavalanga Thoran / Snakegourd Thoran

A simple, everyday recipe.



Ingredients

Snakegourd - 1 medium
Small onions - 5-6, thinly sliced
Green chilly - 2, slit lengthwise
Garlic - 1 clove, crushed
Grated coconut - 1/2 cup
Salt - as needed
Oil - 1 tbsp
Mustard seeds - 1 tsp
Turmeric powder - a pinch

Method

1. Clean the snakegourd and remove the seeds. Wash thoroughly. Chop them finely.
2. Heat a kadai, add oil. Once hot, splutter the mustard seeds.
3. Saute the small onions for few seconds and then add the crushed garlic and green chillies. Saute till the raw smell is gone.
4. Add the chopped snakegourd pieced along with grated coconut. Sprinkle some salt and the turmeric powder. Mix well. Sprinkle some water if needed. Cover and cook till the snakegourd pieces are cooked well. Towards the end cook with the kadai open so that all the moisture dried up.

Cauliflower - Carrot Thoran

A quickie side-dish for rice.



Ingredients

Cauliflower florets, slit into small pieces - about 2 cups
Carrot, chopped - 1/2 cup
Small onion - 5, crushed or thinly sliced
Green chilly - 2, slit lengthwise
Garlic - 1 clove, crushed
Curry leaves - 1 sprig
Grated coconut - 1/2 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urid dal - 1 tsp (optional - just to add a crunch)
Turmeric powder - a pinch
Salt - as per taste

Method

1. Heat oil in kadai. Splutter mustard seeds. Add the urid dal and let them turn light brown.
2. Add the onions, green chillies, garlic and curry leaves. Saute till they turn transparent.
3. Add the cauliflower, carrot and grated coconut. Add turmeric powder. Gently mix, close and cook. Sprinkle some water if needed.
4. Once cooked, open the lid, add enough salt. Now uncover and cook for 2 more minutes for the moisture to dry up.

Vellarikka Pulissery

A quick ozhichukoottan (curry, liquidy side-dish) for those busy days..



Ingredients

Vellarikka, chopped into chunks - 1 cup
Green chillies - 2, slit lengthwise
Salt - as needed

To grind to coarse paste
Grated coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Small onions - 3
Turmeric powder - 2 pinches

Curd - 2 cups (medium consistency)

For Tempering
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Dried red chilly - 2
Curry leaves - 1 sprig

Method

1. Heat a manchatti. Add the vellarikka pieces along with half cup water, slit chillies and some salt. Let the pieces get cooked well (they become transparent once cooked).
2. Meanwhile grind the ingredients mentioned into a coarse paste.
3. Once the vellarikka is cooked, add the ground coconut paste into this mixture and let it steam through.
4. Add the beaten curd into it and stir continuously (ensure its in low heat, or it will curdle). Once steam comes through, immediately switch off the stove. Keep stirring for some more time, to cool it down a bit.
5. In a separate pan, add oil. Splutter mustard seeds. Then add the curry leaves and dried chillies till they become crisp. Add it along with the oil to the curd mixture. Stir well.

Mathanga Erissery / Pumpkins in Ground Coconut Sauce - Sadya item

Another hearty recipe from the God's own land! Unavoidable item in the sadya menu!

Ingredients

Pumpkin (cut into chunks) - 3 cups

Red cow peas - 1/2 cup, cooked

Grind to coarse paste

Grated Coconut - 1 cup

Turmeric powder - 1/2 tsp

Cumin seeds - 1 tsp

Green chilly - 2 (as per your taste)

Garlic - 2 cloves

Small onion - 3

For Tempering

Coconut oil - 1 tbsp

Dried red chilly - 2

Curry leaves - 1 sprig

Grated coconut - 1 tbsp

Method

1. Heat a mud pot (manchatti), place the pumpkin chunks in it. Add water just to cover the pieces and cook the pumpkin till its done.

2. When the pumpkins are 3/4th done, add the cooked red cowpeas and cook them along with the pumpkin.

3. Meanwhile grind the items under "To grind to coarse paste" to a coarse paste.

4. Once the pumpkin is cooked well (there shouldn't be too much water at this stage), add the ground coconut mixture and cook till steam comes through. Switch off the stove. Keep it covered.

5. In a separate pan, heat coconut oil. Once hot, add dried chilly, curry leaves and grated coconut. Stir continuously till the coconut is roasted and a nice aroma is spread. Immediately transfer this to the pumpkin mixture and give a good mix. Keep it closed for 10 min to allow the flavors to set.

  

Kovakka / Ivygourd thoran

Healthy, nutritious...



Ingredients

Ivygourd - 15-20 no., each cut into half and thinly sliced
Small onion - 5-6, thinly sliced or crushed
Garlic - 2 cloves, crushed
Green chilly - 2, slit lengthwise
Grated coconut - 3/4 cup
Mustard seed - 1 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp



Method

1. Heat a kadai, add a tbsp of oil. Once hot, splutter the mustard seeds.
2. Add the sliced small onions, green chilly & crushed garlic. Saute for couple of minutes. Add in the curry leaves too.
3. Add the thinly sliced ivygourd, grated coconut and sprinkle salt. Mix well.
4. Sprinkle some water, cover and cook till done.

Beetroot Mezhukupuratti / Stirfry

Ingredients

Beetroot - 2 medium
Small onion - 3-4
Green chilly - 2
Garlic - 1 clove
Oil - 1 tbsp
Water - about 1/4 cup
Salt - as per taste
Pepper powder - 1 tsp (as per taste)
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig



Method

1. Cut the beetroot into thin slices (as thin as possible, as cooking time is high for beets).
2. Heat a kadai, add oil. When hot, splutter the mustard seeds. Add the sliced small onions, green chilly and crushed garlic. Saute for a minute. Add the curry leaves.
3. Add the sliced beetroot and mix well.  Let it cook on a medium heat for 3-4 minutes. Now add water, close kadai with a lid and allow the beets to cook thoroughly. Check them in between to check if all water has evaporated. If needed, add more water till whole thing is cooked.
4. Once all water has evaporated and beets are cooked, sprinkle salt and pepper powder. Let them cook in the open pan for about 4-5 minutes so that the moisture dries up a bit.

Muringakka Thakkali Curry / Drumstick & Tomatoes in Ground Coconut Sauce

I was thinking of making traditional "Muringakkai Manga curry" when I saw both drumstick and green mangoes sitting in the fridge. I clean & cut the drumsticks , next I get onto the green mangoes..but they had gone bad!! Now what do I do? I thought..green mango gives tanginess to the curry, so why not add tomato instead? So I went ahead, added drumstick, tomato, chillies and also a small potato along with the traditional arachukalakki (ground coconut mixture)..alas..it turned out to be a yummy chaarucurry.



Ingredients

Drumsticks - 2
Tomato - 1 big
Green chilly - 2
Potato - 1 small (optional)
Salt - as per taste

To be ground to paste
Coconut - 3/4 cup
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chilly - 1 or Chilly powder - 1/2 tsp (as per your spice levels)
Garlic - 1 clove

For Tempering
Coconut oil - 1 tbsp
Small onions - 2
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Dried chilly - 1



Method
1. Wash, clean and cut the drumsticks to 2 inch pieces.
2. In a manchatti or kadai, add the drumsticks, roughly chopped tomatoes & potato. Add enough water and boil the same.
3. Meanwhile, in the small jar of mixer, add all ingredients mentioned under "To be ground to paste" and grind to a smooth paste. If needed, add some water.
4. Once the veggies are cooked, add the coconut mixture to the manchatti and mix well. The consistency should not be too thick or too thin. Adjust salt. Cook till the mixture starts to boil (it should not be allowed to boil too much). Switch off the stove and keep covered.
5. In a small pan, add coconut oil. Splutter the mustard seeds, add the thinly sliced small onions, curry leaves and dried chilly. Saute till the onions turn brown and crisp. Add them immediately to the gravy and keep it closed for sometime for the flavors to set in.

Vazhuthananga Theeyal / Brinjals in Roasted Coconut Gravy

One of the few forms in which my hubby can eat brinjal...

Ingredients

Brinjal / Eggplant / Vazhuthananga - 4

Small onions, sliced - 1/2 cup

Tamarind extract - extract from tamarind the size of a lemon

Asafoetida - 1/4 tsp

Salt - as needed

For Roasting and Grinding

Small onion, sliced - 1/2 cup

Grated coconut - 1 cup

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Fengreek powder - a pinch

Peppercorns - 1 tsp

Curry leaves - 1 sprig

Coconut oil - 1 tbsp

For Tempering

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - 3-4

Dried Red Chilly - 2

Method

Roasting and Grinding

1. Heat a non-stick pan, add  tbsp of coconut oil. When its hot enough, add the half cup sliced onions. When they are transparent, add the grated coconut. You need to keep stirring from this point. Stir till the coconut exudes a nice aroma of roasted coconut (light brown shade). Add the turmeric powder, chilly powder, coriander powder, fenugreek powder, peppercorns and saute for a minute. Switch off the flame, and let it cool. Then grind it to a paste adding very little water.

Sauting the eggplant

2. In the same pan or chatti, add another tbsp of coconut oil. When hot enough, add half cup sliced small onions. After a minute, add the sliced brinjals/eggplant and saute (on low flame) till the brinjals are cooked. Sprinkle some salt. Add the tamarind extract, mix well.

3. Add the ground roasted coconut mixture and mix well. Let the whole thing boil together till they reach the consistency of a thick sauce. Adjust the salt. Add asafoetida, mix well and switch off the stove.

Tempering

4. Heat a small pan, add about a tsp of coconut oil. Splutter the mustard seeds. Add curry leaves and dried chilly. Add it to the prepared theeyal and mix well.

Vegetable Pulav

One of my quick-fix lunch menu, when I am really short of time. It comes together in less than 20 min, and you really do not need many side-dishes. A pickle and raita / curd tastes great. The coconut milk adds a delicate yet rich flavour to the rice.



Ingredients

Basmati rice - 2 cups, soaked in water for half hour and then drained
Chopped vegetables - 2 cups (beans, carrots, green peas, cauliflower etc)
Coconut milk - 2 cups (extracted from half coconut, medium consistency)
Water - 2 cups
Salt - as needed
Big onion - 1 small, thinly sliced
Garlic - 2 cloves, crushed
Ginger - 1 inch piece, crushed
Green chilly - 2 slit or Red Chilly powder - 1 tsp
Coriander powder - 1 tsp



Masala 
Cardamom - 2 nos
Cloves - 3
Cinnamon - 2 pieces
Bayleaf - 1
Star Anise - 1

Ghee - 1 tbsp



Method

1. Heat a deep bottom pan. Add the ghee.
2. When ghee is hot enough, add the masala items. Let them splutter.
3. Add sliced onions, ginger-garlic and chilly (if using)
4. Let them saute for a while, till the raw smell is gone. If using red chilly powder, add at this stage. Add the coriander powder too and saute till raw smell leaves.
5. Now add the chopped veggies. Saute them for 2-3 minutes. Sprinkle from salt at this stage.
6. Add the drained rice and mix together with the veggies. Add coconut milk and water. Adjust the salt. Close with a lid and lower the flame to low (lowest possible).
Cook till the rice is done. Once the rice has absorbed all the liquid, slowly fluff with a fork.

Enjoy with a Raita & Chutney and some pickle.

Mathipodi / Sardine Preserve

This dish definitely bowled me over!! I came across the recipe in Vanitha (a Malayalam magazine) and thought would try it out, since the author mentioned it would sit for atleast a week. I was happy, since that would mean I need to cook one side-dish less for rice. So happily I went ahead and made it...phewww...it got over in the first meal itself...but yeah...my kitchen stank of sardines for 3 days!!!

Ingredients

For boiling

Sardines - 5-6
Vinegar - 1 tsp
Water - 1/2 cup
Salt - as per taste

For frying

Small onion, thinly sliced - 1 cup
Ginger - 1 inch piece, crushed
Garlic - 4 cloves, crushed
Curry leaves - 3 sprigs
Turmeric powder - 1/4 tsp
Chilly powder - 2 tsp (as per your spice level)
Coconut oil (any oil) - 4 tbsp



Method

1. Clean and wash the sardines thoroughly. Boil it with water, salt and vinegar as mentioned above. Once the sardines are cooked, remove the excess water. Then take the sardine (one at a time), hold it by its tail and just shake a little bit..the flesh alone will fall to the plate. Discard the bone. There will still be small bones left in the flesh, but thats fine. Once the flesh is fried in oil, they become crispy and and can be eaten. Repeat the process for rest of the sardines. Keep the flesh aside.
2. In a non-stick pan, add all the oil. When its heated, add sliced onions, ginger, garlic and curry leaves. Let them get sauteed till they becomes almost brown in low flame.
3. Add the turmeric powder, chilly powder and saute for a minute or so.
4. Add the sardine flesh and give a thorough mix. Add salt as per your taste. Let the mixture get cooked/fried in a low flame till its nicely browned as shown in the pic.
Enjoy with some steaming rice..they are so addictive...

Olan (Ashgourd & Red cow pea in coconut milk)

This is one sadya dish that has amazed me with its subtle yet beautiful flavour and the minimum ingredients that goes into its preparation. If you ask me which is my favorite sadya item, without any hesitation I would say it's Olan. It's not too spicy, but rich due to the addition of coconut milk. I somehow feel that the pictures haven't done justice to its wonderful taste. So please don't go by the looks...yeah..looks can be deceiving!

Ingredients

Red cow peas - 1/2 cup, cooked with little salt
Ashgourd - 1 cup, thinly sliced to 1 inch pieces
Green chilly - 2
Thick coconut milk - 1 cup
Thin coconut milk - 2 cups
Coconut oil - 1 tsp
Salt - as per taste

Tempering (optional, you can serve the olan with the tempering as well)
Small onions - 1 tbsp, thinly sliced
Curry leaves - 4-5 leaves
Coconut oil - 1 tbsp



Method

1. Pressure cook the red cow peas with little salt and water for 4-5 whistles. Wait till the pressure gets released. Donot add too much water.
2. In a manchatti or kadai, add the cooked cow peas along with its water, add the sliced ash gourd and green chillies too. Add the thin coconut milk and half cup water. Cook them together till the ashgourd is cooked well. At this stage the curry should not be too thin, it should be starting to thicken.
3. Now add the thick coconut milk, stir well to combine. Check for salt at this stage and add as needed. Let it be on low heat till steam starts coming. (The curry should not be allowed to boil after adding thick coconut milk). Switch off the stove, add coconut oil, give a good stir and close the vessel with a lid (this will allow for the flavours to set in, and olan should sit for atleast half hour before serving)
4. Heat a small pan and add the coconut oil. Add the curry leaves and thin slices of small onion. Saute till onions turn very light brown. Add them along with the oil to the olan and close with a lid.

Serve with kutharichoru.

Potato Mezhukupuratti / Stir Fry

My favourite accompaniment for rice...can be made in no time..

Ingredients

Potatoes - 2 medium
Big Onion - 1 medium
Turmeric powder - a pinch
Chilly powder - 1 tsp, more if needed
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Oil - 1 tbsp
Salt - as needed



Method

1. Wash, peel and slice the potatoes into thin strips.
2. Heat a kadai or non-stick pan, add oil. When the oil is hot enough, splutter mustard seeds.
3. Add thinly sliced onions and saute for 2 min.
4. Add the potato slices, turmeric powder, curry leaves and salt. Give a good mix. Sprinkle some water. Cover with a lid and cook for approximately 5-6 min.
6. Check in between. If potatoes start sticking to bottom of pan, sprinkle some more water. When the potatoes are cooked, open the lid and sprinkle the chilly powder. Stir gently to combine everything together. Let the whole thing get cooked for another minute for so.

Natholi / Anchovy Fry

One of the tastiest fish I have ever had...love to chew it along with its soft, crispy bone..

Ingredients

Natholi / Anchovy - 500g, cleaned and washed

Salt - approx 1 1/2 tsp

Chilly powder - 1 tsp

Kashmiri chilly powder - 1 tsp

Pepper powder - 1 tsp

Turmeric powder - 1/2 tsp

Vinegar - 2 tsp

Method

1. Prepare the marinade by mixing all mentioned ingredients except the fish.

2. Later add the fish to the marinade and mix well. Set it aside for atleast 15 min.

3. Deep fry in enough oil.

Jeera Rice

Ingredients

Long grain basmati rice - 2 cups
Shajeera  /Caraway seeds  -3 tbsp
Salt - as needed
Ghee - 2 tbsp
Hot water - 4 cups
Thinly sliced big onion - 1/2 cup



Method

1. Soak the basmati rice for atleast 10 minutes,drain and keep aside.
2. In a wide mouthed pan, heat the ghee. Add the onion sliced and fry till they are brown. Drain and keep aside.
3. Add the caraway seeds and let them splutter. Now add the drained rice and stir lightly for about 5 minutes.
4. Add boiling water & enough salt to the rice, stir gently and keep it closed till the rice is cooked well.
Garnish with fried onions and serve!

Payyoli Chicken

Payyoli chicken...We have had this tasty starter only from the Calicut Paragon restaurants. Never knew it was so easy to make..until I got the recipe during my usual blog-hopping.

Ingredients

Chicken - 500g

Kashmiri chilly powder - 2 tbsp

Turmeric powder - 1/4 tsp

Vinegar - 1 tsp

Curry leaves - 2 sprig

Salt - to taste

Crushed ginger - 1 tbsp

Grated coconut - 1/2 cup

Coconut oil - 3 tbsp + 1 tbsp

Green chilly - 2, whole

Method

1. Marinate the chicken with 1 tbsp kashmiri chilli powder, turmeric powder, 1 sprig of curry leaves, salt, vinegar and crushed ginger. Let it rest for atleast 30 min.

2. Mix the grated coconut with the remaining 1 tbsp of kashmiri chilli powder and keep aside.

3. Heat 3 tbsp of coconut oil in a kadai or manchatti. Add the curry leaves and marinated chicken. Saute well on high heat for about 2 min.

4. After that reduce the heat, cover the pot and cook till the chicken is almost done.

5. Now open the lid and add the grated coconut-chilly powder mixture. Cook till all the water is evaporated and mixture turns semi-dry.

6. Move the chicken mixture to the sides of the pan and make a small well in the middle of the pan, add the remaining oil. When its hot enough, add the remaining sprig of curry leaves and green chilly. Mix entire mixture and let it dry up. 

7. Serve hot!!