Aug 6, 2011

Chena Thandu Thovaran

Chena Thandu Thovaran
We make this curry in our house in Kerala. We grow chena ( Elephant Yam) in our backyard and use the stem to make this thovaran
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Ingredients
  • Chenathandu......................1
  • Whole Moong dhal............1/2 cup
  • Grated Coconut.................1/2 cup
  • Green Chilies......................3
  • Mustard Seeds...................1tsp
  • Urad Dhal...........................2 tsp
  • Coconut Oil........................2tsp
  • Turmeric Powder................1/4tsp
  • Curry Leaves......................few
  • Cumin Seed.......................1tsp
  • Salt to Taste
Method
  • Soak the moong dhal ( the payaru)for about five hours and cook it. ..
  • Remove the skin of the chena thandu and cut into small pieces.grind coconut, cumin seeds and green chili coarsely.
  • Heat pan with oil add mustard seeds, urad dhal and one red chili..
  • When the mustard splutters add the chena pieces, turmeric, salt and payaru.
  • Cook in medium flame.If needed add little water.
  • When the chena and payaru become tender add the ground coconut
  • Serve with sambar rice.

Jul 15, 2011

Small Potato Fry

This potato fry is very tasty 

Ingredients

Small Potatoes..................1/2 KG
Mustard Seeds..................1tsp
Turmeric Powder...............1/4 tsp
Red chili Powder...............1tsp
Asafetida Powder............1/4 tsp
Curry Leaves.....................few
Salt to Taste

Method

Boil the potatoes and peel the skin.
Heat a pan with oil add mustard seeds. 
When it splutters add the potatoes, salt, turmeric asafetida ,curry leaves and chili powder
Fry for five minutes. 
Eat with rasam/sambar rice.

Jul 8, 2011

Manga Chemmanthi

 Manga Chammanthi (Mango Chutney) 

This chutney is very healthy  chutney. We use coconut, ginger, green chili, manga and curry leaves. Eat this chutney with hot rice
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Ingredients
  • Raw Mango..........................1
  • Coconut................................1cup
  • Green Chili............................6
  • Chopped Ginger....................2 tbsp
  • Curry Leaves........................1/4 cup
  • Salt to Taste

Method

  • Remove the skin of the mango and cut into small pieces.
  • Grind all five ingredients with salt.
  • Add little water and grind coarsely.
  • Serve with hot rice and pappadams.
  • This chammanthi is famous in Kerala side.

Jul 5, 2011

Veppilakatty

Veppilakatty:This is a type of pickle/dry chutney  and famous in South India.Shelf life for this  for more than six months. Veppila means neem leaves in Malayalam. But in this dish there is no neem leaves.It is wonderful chutney ready made  available in South India.Simple ingredients and great taste.Try it out

Lime leaves, redchil, salt curryleaves powdered
Vepilakatty
Ingredients

  • Lemon Leaves.................................... 1 cup
  • Curry Leaves.......................................1/4 cup
  • Red Chili..............................................10
  • Ajwain (Omam)....................................2tsp
  • Asafoetida............................................1 small piece
  • Tamarind..............................................small ball sized.
  • Salt to Taste

Method


  • Wash the leaves and remove the center stem of lemon leaves
  • Add all ingredients together and grind into a thick paste with out adding any water
  • Grind in small blender. In our native place we grind in the ural with olakkai.
  • Make small balls and keep.You can use narthankai leaves/( citrus leaves)lemon leaves .
  • Unique recipes are prepared  with ural and ulakkai .
  • Eat with thair satham(Yogurt Rice)
  • Keep in a tight bottle so that the moisture remains.

Jun 24, 2011

Tomato Thokku

Tomato Thokku  is pickle
Tomato Thokku
Ingredients
  • Tomato.....................6
  • Chili Powder............3tsp
  • Asafoetida...............1/4 tsp
  • Mustard Seeds..........1tsp
  • Oil............................1tbsp
  • Turmeric Powder.......1/4 tsp
  • Salt to Taste
Method
  • Heat a a pan with oil, add mustard seeds. 
  • When it splutters add the washed, chopped tomatoes, turmeric, asafoetida and salt. 
  • Fry till the tomatoes become soft. 
  • Add chili powder and two tsp oil  and fry till the oil comes out. 
  • Sprinkle one tsp sugar and mix.
  • Serve this thokku for plain rice/Idli/ Dosa or chapathi.

Jun 14, 2011

Peas Kofta Curry

Ingredients

  • Potatoes...................3
  • Peas.........................2cups
  • Besan.......................2 tbsp
  • Green Chilies..............2
  • For Grinding
  • Onions......................2
  • Red Chilies...............5
  • Coriander Leaves......2 tsp
  • Garam Masala..........1/2tsp
  • Turmeric Powder.......1/4 tsp
  • Tomatoes...................2
  • Jeera........................1tsp
  • Salt to Taste
Method
  • Boil the potatoes peel and cut into pieces.
  • Grind the peas coarsely add besan, chopped chilies, salt and make a dough.
  • Make small sized balls and deep fry them. Grind onion, tomatoes red chilies and coriander powder. into a paste.
  • Heat a pan with oil add jeera and ground paste, fry till the oil separates.
  • Add garam masala, turmeric and water.When the gravy thickens add the koftas.
  • Sprinkle coriander leaves.
  • Serve  hot with rice.

May 29, 2011

Coconut Kothamalli Chutney

Thenga Kothamalli Chutney is served with idli/dosa
Thenga Kothamalli Chutney
Ingredients

  • Grated Coconut.....................1cup
  • Red Chilies.............................5
  • Urad Dhal...............................3tsp
  • Asafoetida...............................1/4 tsp
  • Tamarind Paste........................1/2tsp
  • Chopped Coriander Leaves.....1cup
  • Salt to Taste


Method

  • Fry the red chili and Urad dhal.
  • When the dhal becomes red remove from the flame.
  • Grind all together into a paste .
  • It is very tasty. Serve with hot rice/idli/ dosa or chapathi.

May 17, 2011

Vazha Poovu Thovaran (Banana Flower Curry)

Vazha Poovu Thovaran

Vazha Poovu/Banana Flower is used to make koottu
Vazha Poovu
In South India ,we make vadai, thovaran, puli curry with this vazha poovu.The banana flower which may also called banana blossom, grows in banana plant in bunches..Peel the outer purple colour skin from the banana flower.Remove the bunch of flower under the skin. You have to remove the small white stem inside each flower.It is not edible.Chop the flowers into pieces and  add two tbsp buttermilk and water. So that it won't discolor.

Ingredients
  • Vazhapoovu..................1
  • Mustard Seeds............1tsp
  • Urad Dhal...................2tsp
  • Red Chili......................2
  • Turmeric Powder..........a pinch
  • Grated Coconut............1/4 cup
  • Salt to Taste

Method

  • Remove the outer part and take flowers from it
  • You have to take white thread like thing from inside the each poovu.
  • Chop them into small pieces and add and buttermilk.
  • Heat a pan with oil add mustard seeds , red chili and urad dhal. 
  • When the mustard seeds crackle add the chopped flower, turmeric powder and salt. 
  • Add little water and cover it
  • When it is cooked add coconut.

May 11, 2011

Agathi Keerai Curry (Poduthuval)

Agathi keerai is very good for health. On dwadasi day after Ekadasi the devotees who keep fast on Ekadasi day ,make agathi keerai curry next day and eat.This leafy vegetable helps in balancing the digestion.

Agathi Keerai is green vegetable. Good for health
Agathi Keerai
Ingredients
  • Agathi Keerai......................a bunch
  • Moong Dhal.......................1/4 cup
  • Grated Coconut..................1/4 cup
  • Mustard Seeds...................1tsp
  • Urad Dhal..........................2tsp
  • Red Chili...........................1
  • Turmeric Powder...............a pinch
  • Salt to Taste
Method

  • Wash and chop the agathi keerai.
  • Heat a pan with oil add mustard seeds urad dhal and broken red chili.
  • When it splutters add the keerai , moong dhal,turmeric powder and salt.
  • Cook till the keerai and moong dhal are cooked well.
  • If needed add little water. Then add the coconut.
  • This is a very tasty curry.
  • Serve with sambar rice/rasam rice.

May 4, 2011

Achinga Vathakkal (Long Beans Curry)

Long beans is good for health with good amount of dietary fiber. My daughter likes this achinga payaru

Long beans fry
Achinga Vathakkal

Ingredients

  • Achinga..........................one bunch
  • Mustard Seeds................1tsp
  • Urad Dhal......................2 tsp
  • Red Chili.........................2
  • Turmeric Powder.............1/4tsp
  • Salt to Taste 
Method
  • Wash and cut 1" long pieces. 
  • Heat a pan with oil add mustard seeds urad dhal and broken red chili.
  • When the mustard splutters add the long beans pieces, turmeric and salt. 
  • Add half a cup of water,mix well and cover it.
  • When the beans are cooked add 1/2 tsp chili powder and1/2 tsp. asafoetida.See the water is dried up and the beans are cooked. 
  • Serve this with sambar rice.
Another Method
  • Cut the long beans into small pieces. Cook the same way above.
  • Grind the grated coconut and 2 green chilies very coarsely, add to the cooked beans. 
  • This thovaran is very tasty.
  • For Onam Sadya this is one of the items.

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