Kerala Recipes |
| Indulge your taste buds. Stop counting your calories... Here are some scrumptious and mouth watering recipes from Kerala. Try it and eat it! |
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FOR THE VEGETARIANS |
Avial |
Avial (a mixed vegetable delicacy served especially during Onam)
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Ingredients: |
- Drum Sticks- 5nos, Raw Bananas- 2nos, Elephant yam (Chenna)- 1 cup, Potatoes- 2nos, Carrots- 2nos, Snake Gourd- 1/2 cup, Pumpkin (Kumbalanga)- 1/2 cup, Beans)(Cheeni Varakka) - 3 nos, Cucumber 200 gms, Tomatoes- 2nos, Raw mango - 1 slice (optional)
- Curd 1 Cup (Use half cup if you are using the raw mango slice)
- Coconut - 1 cup, Cumin seeds - half tsp, Green chillies - 4 nos., Small onions (Shallots) - 8 nos, Curry leaves - 1 sprig.
- Coconut oil 1 - 2 tsp
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Procedure: |
Cut all the vegetables lengthwise to around 1/2 inch thickness.
Cook the vegetables (a) for 5 minutes with Salt and half tsp Turmeric. (Water should cover 3/4th of the vegetables when in pan).
Grind (c) and add it with the cooked vegetables. Stir it well to cook for 2 minutes then and add the well-beaten curd (b). Stir for one minute and remove it from the flame. Now add the coconut oil (d) on top.
Serve hot. (It is also called the cosmopolitan curry)
Note: - You can add tamarind instead of curd and do not cook for too long after the curd is added, as the Avial will curdle. |
Green Gram Curry |
Ingredients: |
- Green gram (Cherupayar) - Half cup
- Coconut - 1 cup, Cumin Seeds - half tsp, Turmeric powder - a pinch
- Green chillies - 2 nos, Onion - 1 large, Curry leaves - 1 sprig, Coconut oil - 1tbsp
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Procedure: |
Roast the green gram in a pan. Add water and salt to it and cook well. Crush the gram well.
Grind (b) and add it to the cooked gram dhal. Cook for 5 minutes and keep on stirring with out letting it boil out. Season curry leaves in the oil and add it to the curry.
Saute the sliced onions & green chillies. Put in the curry leaves and pour over the cooked green gram.
Note: you can saute 1 tomato and add a dash of lemon juice or tamarind too. |
Tender mango Pickle (Without oil) |
Ingredients: |
- Raw Mangoes (tender Kannimanga variety) - 2 kg, Red Chilli pwd. - 5 tablespoons,
Mustard - 5 tablespoons, Salt crystals, asafoetida - 1 tsp
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Procedure: |
Take a clean dry jar and put one layer of mangoes and one layer on salt crystals. Repeat this procedure till all the mangoes are packed in, covered with salt. Put the lid back, tie a cloth round the neck (so that there is no moisture formed) and keep aside for 1 week.
Shake occasionally. Meanwhile, soak the chilli pwd and mustard in saturated salt water and grind it to a fine paste.
Take out the mangoes when it is fully shrunk and has absorbed the salt. Strain the juice out and boil till the salt starts crystallizing. Cool. Mix with the soaked masala to form a thin gravy. Mix the mangoes in it. Fill in the jar. Sprinkle a teaspoon of asafetida powder on top and cover with a cloth soaked in boiled and cooled coconut/gingelly oil. Close the jar and tie a piece of cloth around it. Use the pickle only after 2 months.
(If kept properly it will stay upto 2 years.) |
Ada Pradhaman (Dessert) |
Ingredients: |
- Ada - 1 packet (ready made available), Dark variety of Jaggery (Sharkara) - 1 kg,
Coconut 4 nos. (for extracting milk), Coconut - 1 cup (Chopped into small thin pieces),
Cashew nut -1 cup, Raisins - half cup, Cardamom 6 nos. (powdered), Dry Ginger pwd - 1 tsp,
Ghee - 1 cup.
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Procedure: |
Grate the coconut and extract the fresh milk.Say six cups.After that take the scond milk or diluted milk by adding some water to the ground coconut.Say on cup.
Fry some cashew and raisins in one tablespoon of ghee and keep it aside.
Get the ada cooked in 4 cups of water .When it becomes soft wash the ada in cold water so as to avoid it from getting sticky.
Melt the jaggery by boiling and stirring it a cup of water. Mix the jaggery with ada and add ghee to it. Stir for 30 seconds. Now mix it with the second milk (coconut) and boil it. Add the cashews and raisins to the milk and mix well.
Take the milk from the fire after a few minutes. Pour the first milk that we prepared to it. For taste you can add some ginger and cardamom powder/Mix it well after all the additions. |
Kerala Parippu Vada (A delectable snack) |
Ingredients: |
- 2 cups tuvar dal & 1 cup masoor dal.
- Curry Leaves - 1 sprig, Shallots - 10, Ginger - a small piece, Green Chillies- 4-5
- Asafoetida and oil for frying.
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Procedure: |
Wash and soak separately (a) for four hours. Then DRAIN the dals in a colander properly.
Grind (a) separately with (b) to a coarse paste.
Mix both the dals together with salt and a pinch of asafoetida.
Shape into round patties and deep fry. |
FOR THE NON VEGETARIANS |
Appam & Mutton Stew |
Ingredients For Appam: |
- Raw rice- 2 cups, Boiled rice - 1 handful,
- Yeast - 1 tsp, Sugar - 1 tbsp, Grated coconut - 1 cup
- A pinch of soda bi card and salt
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Procedure: |
Soak (a) for 2 hrs and then grind to a fine paste.
Grind (b) to a fine paste.
Mix together (a) and (b) and leave it overnight to ferment.
Next morning, add (c), 1/2 an hr before making appams. The batter should be of pouring consistency, like a pancake.
Pour into a deep pan (Appachatti) and rotate till the sides are thin and crisp and the center has a little extra batter to keep it soft.
Note: You can add milk, if the batter is too thick.
This dish goes well with a mutton/chicken stew or a potato stew. |
Ingredients For Mutton Stew: |
- Mutton: half kg
- Potatoes (medium) - 3 nos
- Onion (sliced) -1 no, Green chillies (slit)- 6 nos, Ginger & Garlic (chopped) - 1 tsp each, Cinnamon- 2 sticks, Cloves - 2 nos, Cardamom - 2 nos
- All-purpose flour (Maida) - 1 tsp, Milk - 1 cup, Salt - As reqd, Garam masala - 1/2 tsp,
Pepper powder - 1/2 tsp,
- Oil - 2 tbsp
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Procedure: |
Cook (a) & (b) separately with a little salt, turmeric, a dash of pepper and a tsp of vinegar.
Heat oil (e) in a pan or a kadai and temper with (c).
Add (d) and when it boils, add the cooked meat and potato pieces.
Note: Vary the mutton with chicken or vegetables. |
Tapioca (Kappa) & Fish Curry |
Ingredients for Tapioca: |
- 250 gms tapioca, boiled, skinned and cubed or mashed roughly.
- 1 tsp coconut oil, 1 sprig of curry leaves, half tsp crushed dry red chillies and 8 shallots (small onions).
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Procedure: |
| Temper (b) and then add (a) with a little salt and turmeric. |
Ingredients For Fish Curry: |
- 1 kg Fish (preferably Sardines)
- Coconut oil - 3 tsp, Mustard seed - 1/4 spoon, Shallots - 6-7, Garlic- 5-6 cloves, Ginger - 1", 1 sprig curry leaves
- Roasted Fenugreek powder - 1 pinch, Chilli powder -2 tbs, Coriander powder -1 tb,
turmeric powder -1/2 tsp
- Tamarind (kudampulli )- 3-4 pieces soaked in a little water.
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Procedure: |
Marinate (a) with a little salt and turmeric.
Temper (b) and Saute a mixture of (c) till the oil separates.
Add 1/2 cup of water and (d) and then when it boils, add (a).
Cover it and cook on low-medium heat.
Pour a little coconut oil and a pinch of roasted fenugreek powder just before removing from the fire. |
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| A trip to Kerala is incomplete without sampling some of these fiery yet finger-licking delicacies! |
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