Kerala Special Recipes

Hi, I would like to share some of the very common, simple and easy Kerala recipes that we love to eat on and often.

•  Pavakka Theeyal

Pavakka (small slices)  - 1

Sawala  (small slices) - Half

Green Chillies   - 3/4 nos

Sliced Small Onions  - 3 nos

Dry Chillies   - 6/8 nos

Shredded Coconut  - 3/4 Table Spoons or One Teaspoon Chilli powder

Coriander   - 1 Table spoon or One Teaspoon Coriander powder

Curry leaves     - a few

Turmeric  - 1/4 tsp.

Tamarind paste   - 1/4 tsp.

Salt      - As reqd

Coconut Oil  - 3 tsp.

 1)Heat Coconut Oil in a pan.

2)Add the Bitter gourd pieces, Turmeric powder, salt & sauté well until light brown.

3)Add sawala, green chillies & curry leaves along with this and sauté again for another 3 to 5 mins.

4)Take another frying pan and fry the grated coconut, shallots, coriander seeds and red chillies, till brown.

5)Make a thick paste by grinding all the fried ingredients first and then add a little water and grind again.

6)Add the ground coconut paste, tamarind paste, salt, water in to the fried bitter gourd, sawala etc. mix.

7)Cook for 10 minutes on low flame utill the gravy thickens.

 

• Sambar

                                   

Toor Dal - 1 cup

Onion (big size) - 1 no (You can also use 1 cup of shallots  instead of Big Onion)

Carrot - 1

Potato - 1

Chena/Elephant yam - 4/5 pieces

White Pumpkin/Winter Melon/Cucumber/

Drumsticks -  4/5 pieces

Eggplant  - 2 small

Small Beans (Amara Payar) - 10/15nos

Salt - As required

Green Chilies - 8/10 nos

Tomatoes  - 2 no

Okra (Lady's Finger) - 3nos

Tamarind Paste - 2tsp

For Seasoning:

Coconut Oil - 1tbsp

Mustard - 1/2tsp

Red Chilies - 2nos

Shallots - 2nos finely chopped

Curry leaves - a few

Salt - to taste

For Masala:

Turmeric powder - 1/4tsp

Red Chili Powder - 2tsp

Coriander Powder - 2tsp

Fenugreek Powder (Uluva) - 1/2tsp

Asafetida (Kayam) - 1/4tsp

Sambar Powder (Optional) - 2tsp

Garnish:

With chopped  Coriander leaves (Cilantro).

Preparation Method:

1) Cut the vegetables in square shape (medium size).

2) Pressure Cook the toor dal along with the cut vegetables (except tomato, green chilies and lady's finger) & enough water (2/3 cups) and salt.

 3) In another pan splutter Mustard Seeds Coconut oil, add dry Red Chilies, Curry Leaves,  finely chopped Shallots and add Asafetida, Fenugreek Powder , Chilly Powder, Turmeric Powder and Coriander Powder, Sambar Powder and fry in a low flame.

4) Add Tamarind Paste, fried Masala along with the Chopped Tomatoes, Green chilies and cut Lady's finger to the cooked vegetables and cook together for another 5 minutes or until the gravy thickens.

5) Garnish with chopped coriander leaves and serve hot with Idly, Rice, Dosa & Chapathy.

• Tomato Stew

Tomato - 4nos (chopped)
Small onions, chopped (Shallots) - 2/3nos
Coconut oil - 2tsp
Dry Red chilies  - 3nos
Green chilies, cut slit open length-wise - 8nos
Mustard seeds - 1/2tsp
Curry leaves - A few
Turmeric powder - 1/4tsp
Coriander powder - 3tsp
Red chili powder - 1/2tsp
Black pepper powder - 1/2tsp
Thick coconut milk - As required
Salt - As required

Preparation Method:
1) Heat Coconut oil in a pan.

2) Add mustard seeds and when they splutter, add small onions red chilies and curry leaves.

3) Add turmeric powder, red chili powder, coriander powder, black pepper powder, green chilies, tomatoes and salt and cook for 3 minutes.

4) Add a cup of water and cover the pan and allow the contents to boil.

5) When the tomatoes are cooked and 1/2 of water is dried up, add the thick milk of coconut.

6) Cook for another 2/3 minutes, do not allow to boil.

7) Serve hot with Dosa/Idly.

 

• Kerala Spicy Mutton Curry

Mutton(Goat leg) - 1 kg(cut into small pieces)

For Frying:
Coconut Oil - 1/2 cup
Onion Big - 2nos (finely chopped)
Green chilies - 6nos (split into pieces)
Ginger - One medium piece (finely chopped)
Garlic - 6 cloves (finely chopped)
Curry leaves - One bunch
Coriander powder - 2tsp
Chilly powder - 2/3tsp

Make a Fine Powder of
Fennel seeds (Perumjeerakam) - 1tbsp
Black Pepper (whole) - 1tbsp
Cinnamon stick (Karugapatta) - 1 inch piece
Cloves - 2nos

For Marination:
Salt - As reqd
Turmeric Powder - 1/2tsp
Black pepper powder - 1/4tsp
Coriander powder - 1/2tsp
Chilly powder - 1tsp

Coconut milk - 1/2 cup
Coriander leaves - Few

Preparation Method:
1) Marinate mutton with the ingredients for marinating and keep it for 15 - 30 minutes.

2) Heat oil in a pan, splutter Mustard Seeds and fry finely chopped onion, green chilies, ginger, garlic and curry leaves until golden brown. Add all powdered masala ingredients like coriander, chili, black pepper, cinnamon, cloves, fennel seeds etc. and stir well till oil starts separating from it.

3) Cook marinated mutton in a cooker until 2-3 whistles or until done. Keep it aside.

4) After the mutton is well cooked, transfer whole mutton along with the gravy into the frying pan and mix it with the paste (fried ingredients) and cook till the gravy thickens.

5) Add coconut milk and cook for 2 minutes (Don't allow to boil again).

6) Decorate with coriander leaves and serve hot. Good with Rice & Pulisseri, Chapathy, Appam, Idiyappam, Parotta etc.