Ende Keralam … !!!
... Meaning My Kerala – though I have always stayed outside Kerala for most of my life – but still my brief memories of the summer vacation visits to Kerala is vivid and vibrant in my mind – as vivid and as vibrant as this place…
Of the many things that can be said about Kerala – one of them is the Malayali Food – mmm.. yummm.. Legitimately called as the “God’s own Country” – due to its lush greenery and breath taking scenic beauty - the food from here is nothing more than HEAVENLY - !!!
So from the God’s own Country - here are some Malayali food recipes – for all my foodie friends :-)
Of the many things that can be said about Kerala – one of them is the Malayali Food – mmm.. yummm.. Legitimately called as the “God’s own Country” – due to its lush greenery and breath taking scenic beauty - the food from here is nothing more than HEAVENLY - !!!
So from the God’s own Country - here are some Malayali food recipes – for all my foodie friends :-)
Note: These are the authentic recipes from my Mom’s Kitchen –
1) Chamandi - Coconut chutney, for idlies and dosas:-
------------------------------------------------------------
------------------------------------------------------------
Mix finely grated fresh coconut + finely cut small onions + salt + red chilli powder in mixie till smooth.
Now put some water and heat – do not bring to boil
Tadka – mustard seeds + kari patta + red tadka chilli + finely cut small onions.
Now put some water and heat – do not bring to boil
Tadka – mustard seeds + kari patta + red tadka chilli + finely cut small onions.
2) Sambar – from now on throw away that everest sambar masala outside the window:-
-----------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------
Put all the vegetables you can think of – pototaoes, tomatoes, onions, garlic, elephant ear (or sooran in hindi), drum sticks, brinjal, okra or bhindi, tinda, chowli, beet roots, pumpkin etc etc - ofcorse exclude Bitter Gourd and gobis – the more the vegetables the more it is delicious and healthy - all cut into cubes + green chillis + tuvar dal + some water depending upon the consistency you prefer into a cooker --> 2 seetis and down.
On a separate tawa one by one roast chilli powder then dhania powder. Note the fragrance of the perfect roasted masala is strong and may make you sneeze or cough – if you do then its done – take it out immediately – make sure you don’t burn it – it takes barely a min on a nicely hot tawa – this is the trick to a mouth-watering sambar :-)
After the cooker opens add turmeric + salt + imali soaked water + roasted chilli powder and dhania powder + kari patta + heeng (the 2nd trick to the mouth-watering Sambar) --> bring this to boil.
Tadaka – in a hot Oil add mustard seeds + dhania seeds + small onions (also called madarasi onions – these are different from our regural onions – are very small- the 3rd trick to that luscious sambar) + red tadaka chillis
Add the tadaka to the boiling Sambar – WOOPIEEE – go lost in its smell :-)
On a separate tawa one by one roast chilli powder then dhania powder. Note the fragrance of the perfect roasted masala is strong and may make you sneeze or cough – if you do then its done – take it out immediately – make sure you don’t burn it – it takes barely a min on a nicely hot tawa – this is the trick to a mouth-watering sambar :-)
After the cooker opens add turmeric + salt + imali soaked water + roasted chilli powder and dhania powder + kari patta + heeng (the 2nd trick to the mouth-watering Sambar) --> bring this to boil.
Tadaka – in a hot Oil add mustard seeds + dhania seeds + small onions (also called madarasi onions – these are different from our regural onions – are very small- the 3rd trick to that luscious sambar) + red tadaka chillis
Add the tadaka to the boiling Sambar – WOOPIEEE – go lost in its smell :-)
3) Avial – A mix vegetable curry in coconut gravy:-
--------------------------------------------------------
--------------------------------------------------------
Put all vegetables – tomatoes + potatoes + onions + chowli + gawar + pumpkin etc all cut as elongated + some water --> 2 seetis and down.
Now put turmeric + chilli powder + salt + imli soaked water into those vegetable and bring to boil.
Bring it down and put some coarsely ground coconut and some coconut oil.
Tadaka – kari patta + jeera + again the small onions.
Now put turmeric + chilli powder + salt + imli soaked water into those vegetable and bring to boil.
Bring it down and put some coarsely ground coconut and some coconut oil.
Tadaka – kari patta + jeera + again the small onions.
4) Inji Curry – Ginger curry actually more of a chutney:-
--------------------------------------------------------------
--------------------------------------------------------------
For tadka – put dhania seeds + mustard seeds and let those burst
Now put finely grated onions and finely grated lots of ginger + kari patta + red chilli powder + dhania powder + turmeric powder + salt
Fry this nicely – the ginger becomes deep red and crispy – now put some imli soaked water – bring to boil – bring down once the water goes and the consistency is thick.
To be eaten with rice like chutney.
Now put finely grated onions and finely grated lots of ginger + kari patta + red chilli powder + dhania powder + turmeric powder + salt
Fry this nicely – the ginger becomes deep red and crispy – now put some imli soaked water – bring to boil – bring down once the water goes and the consistency is thick.
To be eaten with rice like chutney.
5) Pach adi – A kind of Raayata:-
----------------------------------
----------------------------------
Beat the curd with some salt - so that the water and the butter mix but do not make the consistency thin – let it be thick – keep aside.
Tadaka – dhania seeds + mustard seeds + jeera seeds – let these burst – now put into this fine cut small onions + grren chillis + kari patta + a vegetable – fry well.
Note: the vegetable can be either fine cut bhindi or fine cut locky or fine cut pumpkin – which ever you like.
Bring this down and let it cool – now mix this to the curd and yummy Pach adi is ready :-)
Tadaka – dhania seeds + mustard seeds + jeera seeds – let these burst – now put into this fine cut small onions + grren chillis + kari patta + a vegetable – fry well.
Note: the vegetable can be either fine cut bhindi or fine cut locky or fine cut pumpkin – which ever you like.
Bring this down and let it cool – now mix this to the curd and yummy Pach adi is ready :-)
6) Pullusherry:- a kind of kadi:-
---------------------------------
---------------------------------
Beat the curd with some salt + turmeric powder + red chilli powder – beet well so that the consistency is thin, if need be put some water.
Heat this while mixing it continuously. Note that it has to be only heated not boiled. You have to heat it till the colour changes to a bright yellow.
Tadaka – dhania seeds + mustard seeds + finely cut small onions + red tadaka chilli + kari patta + garlic.
To be eated with rice just like dal.
Heat this while mixing it continuously. Note that it has to be only heated not boiled. You have to heat it till the colour changes to a bright yellow.
Tadaka – dhania seeds + mustard seeds + finely cut small onions + red tadaka chilli + kari patta + garlic.
To be eated with rice just like dal.
More to follow here – this is a long list :-)
nice one.. whn r u treating us with all of these??
ReplyDeletewaha .. i'm already hungry .. :D
ReplyDeleten u managed to change your bg as well .. looks pretty now .. :)
looking for more of your groom hunt stories .. :D
nice spread of Indian Kerala Cuisine Recipes
ReplyDelete