Taste of Kerala | south Indian dinner recipes | Kerala recipes
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| Taste of Kerala - south Indian dinner recipes - Kerala recipes |
Taste of Kerala | south Indian dinner recipes | Kerala Inji Theeyal Recipe | Tangy Ginger Curry Recipe
INGREDIENTS
350 gm Ginger thinly sliced
3-4 tsp Chilly Powder or to taste
Tamarind Small gooseberry - sized or to taste
2 tbsp Jaggery or to taste
1/2 tsp Mustard Seeds
1/2 cup Coconut Oil to fry ginger
Salt to taste
INSTRUCTIONS
Heat coconut oil in a kadhai.
Fry the ginger pieces until it turns brown and crispy. When it cools down, coarsely grind in a mixie. Set aside.
Now soak the tamarind in warm water (around ½ cup and extract its juice.
Heat oil in a pan (use the same oil in which we fried ginger ).
Once the oil is hot add mustard seeds and let it splutter.
After that add the ground ginger and mix well.
Add the strained tamarind extract and bring it to boil.
Then add the chilly powder and salt to it.
Bring the heat to low.
Cook for another 10 to 15 minutes stirring occasionally or until the oil separates and switch off the flame. (You can adjust the gravy as per the consistency you like).
At last, add jaggery and give it a nice mix.
So the Inji Theeyal is ready to be served.
Inji Theeyal can also be stored in a refrigerator for at least 2 weeks.
350 gm Ginger thinly sliced
3-4 tsp Chilly Powder or to taste
Tamarind Small gooseberry - sized or to taste
2 tbsp Jaggery or to taste
1/2 tsp Mustard Seeds
1/2 cup Coconut Oil to fry ginger
Salt to taste
INSTRUCTIONS
Heat coconut oil in a kadhai.
Fry the ginger pieces until it turns brown and crispy. When it cools down, coarsely grind in a mixie. Set aside.
Now soak the tamarind in warm water (around ½ cup and extract its juice.
Heat oil in a pan (use the same oil in which we fried ginger ).
Once the oil is hot add mustard seeds and let it splutter.
After that add the ground ginger and mix well.
Add the strained tamarind extract and bring it to boil.
Then add the chilly powder and salt to it.
Bring the heat to low.
Cook for another 10 to 15 minutes stirring occasionally or until the oil separates and switch off the flame. (You can adjust the gravy as per the consistency you like).
At last, add jaggery and give it a nice mix.
So the Inji Theeyal is ready to be served.
Inji Theeyal can also be stored in a refrigerator for at least 2 weeks.
Taste of Kerala | south Indian dinner recipes | Kerala Beetroot Thoran Recipe – Kerala Style Beetroot Stir Fry
INGREDIENTS
2 cups Beetroot Medium Size, finely chopped
5 cloves Garlic roughly crushed
1 cup Coconut grated
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
Curry Leaves few
1-2 tbsp Coconut Oil
1 tsp Mustard Seeds
Salt to taste
INSTRUCTIONS
Heat coconut oil in the kadhai.
Add mustard seeds to it. Let it splutter.
Once the mustard seeds start spluttering add curry leaves to it and fry for few seconds.
Add chopped beetroot and give it a nice stir. Keep the flame low, cover and let it cook.
In the meanwhile, in a plate add grated coconut, crushed garlic, turmeric powder, salt, and red chilli powder. Mix everything well with your hand.
Once the beetroot gets cooked, add the coconut mixture to it and mix well.
Cook for few more minutes stirring in between.
Once done switch off the gas.
Serve hot along with hot rice and any curry of your choice.
But this side dish goes really well along with Kerala parippu, boiled rice and papadam.
2 cups Beetroot Medium Size, finely chopped
5 cloves Garlic roughly crushed
1 cup Coconut grated
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
Curry Leaves few
1-2 tbsp Coconut Oil
1 tsp Mustard Seeds
Salt to taste
INSTRUCTIONS
Heat coconut oil in the kadhai.
Add mustard seeds to it. Let it splutter.
Once the mustard seeds start spluttering add curry leaves to it and fry for few seconds.
Add chopped beetroot and give it a nice stir. Keep the flame low, cover and let it cook.
In the meanwhile, in a plate add grated coconut, crushed garlic, turmeric powder, salt, and red chilli powder. Mix everything well with your hand.
Once the beetroot gets cooked, add the coconut mixture to it and mix well.
Cook for few more minutes stirring in between.
Once done switch off the gas.
Serve hot along with hot rice and any curry of your choice.
But this side dish goes really well along with Kerala parippu, boiled rice and papadam.
Taste of Kerala | south Indian dinner recipes | Nadan Kerala Parippu Curry | How to Make Parippu Curry for Onam Sadya
INGREDIENTS
1 cup Moong Dal
1 cup Grated Coconut
Small Red Onions/ Shallots /Pearl Onion - 6 nos + 4 for temperingthinly sliced
4 nos Green Chilli
1/2 tsp Cumin Seeds
1/4 tsp Turmeric Powder
2-3 tsp Coconut Oil
1/4 tsp Mustard Seeds
2 nos Dried Red Chilli broken into two pieces
Curry Leaves few
Salt to taste
Water as needed
INSTRUCTIONS
Roast the moong dal in a heavy bottomed pan without oil and keep it aside.
Grind coconut, jeera, green chilli and turmeric powder together by adding little water.
Set aside.
Pressure cook the moong dal by adding water until cooked.
The moong dal should be completely mashed in water.
Add ground paste, salt and water as needed to the mashed dal and let it boil.
Remove from heat.
Heat coconut oil in another pan and splutter mustard seeds.
Add small onion, curry leaves and red chilli.
Fry till small onion becomes golden brown and pour over cooked dal.
Serve hot along with rice, thoran and pappadam.
You can drizzle some ghee on the curry and have.
1 cup Moong Dal
1 cup Grated Coconut
Small Red Onions/ Shallots /Pearl Onion - 6 nos + 4 for temperingthinly sliced
4 nos Green Chilli
1/2 tsp Cumin Seeds
1/4 tsp Turmeric Powder
2-3 tsp Coconut Oil
1/4 tsp Mustard Seeds
2 nos Dried Red Chilli broken into two pieces
Curry Leaves few
Salt to taste
Water as needed
INSTRUCTIONS
Roast the moong dal in a heavy bottomed pan without oil and keep it aside.
Grind coconut, jeera, green chilli and turmeric powder together by adding little water.
Set aside.
Pressure cook the moong dal by adding water until cooked.
The moong dal should be completely mashed in water.
Add ground paste, salt and water as needed to the mashed dal and let it boil.
Remove from heat.
Heat coconut oil in another pan and splutter mustard seeds.
Add small onion, curry leaves and red chilli.
Fry till small onion becomes golden brown and pour over cooked dal.
Serve hot along with rice, thoran and pappadam.
You can drizzle some ghee on the curry and have.
Taste of Kerala | south Indian dinner recipes | Kerala Kappa Curry Recipe | Mashed Tapioca Recipe
INGREDIENTS
5 cups Tapioca cubed, about 500 gm
1/2 cup Coconut grated
5 cloves Garlic roughly crushed
1/4 tsp Turmeric Powder
Red Chilli Powder to taste
5-6 nos Whole Dry Red Chilli
1/2 tsp Black Mustard Seeds
Curry Leaves few
2-3 tbsp Coconut Oil
Salt to taste
INSTRUCTIONS Peel the tapioca and wash it properly.
Cut into rough cubes by driving the knife in and splitting it off the center of the tapioca.
Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
Drain the excess water and then mash the tapioca well.
Add salt to it and give it a nice mix.
Now combine the grated coconut, turmeric powder, red chili powder, and garlic and mix everything well by using your fingers.
Then add ground coconut mixture to it and leave for about 5 minutes.
Since the tapioca is hot, this mixture will get slightly cooked.
After 5-6 minutes mix everything well by using the back side of a wooden spoon, mash the tapioca pieces while mixing and remove from the flame.
Then heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chilies and pour this to the cooked tapioca and mix well.
It is normally served along with fish curry in Kerala but for vegetarian, it can be served along with theeyal, pulisherry or moru curry.
5 cups Tapioca cubed, about 500 gm
1/2 cup Coconut grated
5 cloves Garlic roughly crushed
1/4 tsp Turmeric Powder
Red Chilli Powder to taste
5-6 nos Whole Dry Red Chilli
1/2 tsp Black Mustard Seeds
Curry Leaves few
2-3 tbsp Coconut Oil
Salt to taste
INSTRUCTIONS Peel the tapioca and wash it properly.
Cut into rough cubes by driving the knife in and splitting it off the center of the tapioca.
Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
Drain the excess water and then mash the tapioca well.
Add salt to it and give it a nice mix.
Now combine the grated coconut, turmeric powder, red chili powder, and garlic and mix everything well by using your fingers.
Then add ground coconut mixture to it and leave for about 5 minutes.
Since the tapioca is hot, this mixture will get slightly cooked.
After 5-6 minutes mix everything well by using the back side of a wooden spoon, mash the tapioca pieces while mixing and remove from the flame.
Then heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chilies and pour this to the cooked tapioca and mix well.
It is normally served along with fish curry in Kerala but for vegetarian, it can be served along with theeyal, pulisherry or moru curry.
Taste of Kerala | south Indian dinner recipes | Kerala Kadala Curry | Coconut Black Chickpea Curry
INGREDIENTS
Whole bengal gram/black chickpeas/kala chana - 1 cup
FOR COCONUT PASTE
Coconut - 1 cup
Fennel seeds - 1/2 tsp
Coriander Seeds - 3 tsp
Cumin Seeds - 1/2 tsp
Mace/javitri - 2-3 strands
Pepper Corn - 3-4
Green Cardamom - 2
Whole Red Chilli - 2
Cinnamon -1 inch
Cloves -3
FOR ONION TOMATO PASTE
Onion - 2 roughly chopped
Ginger-Garlic Paste - 1 tbsp
Green Chilli - 3-4
Tomato - 1 or 2 roughly chopped
Turmeric - 1/4 tsp
Salt - as per the taste
Red chili powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 2 tsp
Salt as required
Oil - 1 tbsp
FOR TEMPERING
Small onion/shallots - 5-6 thinly sliced
Asafoetida - a pinch
CurryLeaves - 2-3 sprigs
Mustard Seeds - 1/2 tsp
Oil - 2 tbsp
INSTRUCTIONS
Soak black chickpeas for 8 to 9 hours or overnight.
Cook chickpeas in a pressure cooker by adding 1/2 tsp of salt in it.
Cook chickpeas till they are soft and set aside.
Heat a small kadai add fennel seeds, coriander seeds, cumin seeds, javitri, pepper corn, green cardamom, whole red chilli, cinnamon and cloves.
Fry for few seconds and then add grated coconut and dry roast everything together.
Once done take out the mixture in a plate and let it cool down.
Once it is cold grind the roasted coconut mixture by adding little water in it. and set aside.
Heat oil in the same kadhai.
Add onion, green chilli, turmeric and salt and saute until golden brown.
Add ginger-garlic paste and fry till the raw smell goes.
Now add tomatoes and cook for some more time and then switch of the stove. Let the mixture cool down.
Once it gets cold grind onion-tomato mixture to a smooth paste and set aside.
Now heat oil in a big kadai add mustard seeds and let it splutter.
Once the seeds starts spluttering add curry leaves and fry for few seconds.
Now add chopped small onion and hing and fry for few minutes.
Add onion-tomato paste, coriander powder, garam-masala powder, chilli powder and fry till the raw smells of masala's goes off.
Once the masala's gets fried properly add the coconut paste and mix well.
Now add the cooked black chana or kadala, and water as per required and let the chana boil.
Switch off the stove and serve kadala curry along with appam, puttu, pathiri, roti, puri, idiyappam or rice.
Taste of Kerala | south Indian dinner recipes | Kerala Style Potato Curry
INGREDIENTS
Potatoes Uralakizhangu - 2 large size (diced)
Chopped Onions - 1 roughly chopped
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Ginger-Garlic Paste - 1 1/2 tbsp
Green chillies - 5-6 slit length wise
Drinking milk - 1/2 cup boiled
Mustard seeds - 1/2 tsp
Whole Dry Red Chilli - 2
Curry leaves - a few
Salt - as per the taste
Oil - as per required
INSTRUCTIONS
Heat oil in a pan, add mustard seeds.
Once the seeds starts crackling add curry leaves, whole red chilli, green chilli and chopped onion.
Saute onion for few minutes then add ginger-garlic paste and fry till the raw smells goes off.
Now add potato and mix well.
Add coriander powder, turmeric powder, red chilli powder, salt and garam masala powder and give it a nice stir.
Fry the mixture until the raw smell of masala's goes off.
Add water as per required and cook on a low flame until the potatoes gets cooked properly, covering in between.
Once the potatoes gets cooked add milk and remove from the fire. (Don`t allow the dish to boil after adding milk)
Serve along with hot and crispy appam or this can also be served along with Idiyappam.
Potatoes Uralakizhangu - 2 large size (diced)
Chopped Onions - 1 roughly chopped
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Ginger-Garlic Paste - 1 1/2 tbsp
Green chillies - 5-6 slit length wise
Drinking milk - 1/2 cup boiled
Mustard seeds - 1/2 tsp
Whole Dry Red Chilli - 2
Curry leaves - a few
Salt - as per the taste
Oil - as per required
INSTRUCTIONS
Heat oil in a pan, add mustard seeds.
Once the seeds starts crackling add curry leaves, whole red chilli, green chilli and chopped onion.
Saute onion for few minutes then add ginger-garlic paste and fry till the raw smells goes off.
Now add potato and mix well.
Add coriander powder, turmeric powder, red chilli powder, salt and garam masala powder and give it a nice stir.
Fry the mixture until the raw smell of masala's goes off.
Add water as per required and cook on a low flame until the potatoes gets cooked properly, covering in between.
Once the potatoes gets cooked add milk and remove from the fire. (Don`t allow the dish to boil after adding milk)
Serve along with hot and crispy appam or this can also be served along with Idiyappam.
Taste of Kerala | south Indian dinner recipes | Muringakka Leaves Dal | How to make Drumstick Leaves Curry
INGREDIENTS
Drumstick Leaves : 2 cups
Toor Dal/split pigeon peas : 1/2 cup
Red Chili Powder : 1 tsp or as per your taste
Salt to taste
FOR GRINDING
Coconut Grated : 1 cup
Green Chilies : 2
Cumin Seeds : 1/2 tsp
Turmeric Powder : 1/2 tsp
Garlic : 2 cloves
Drumstick Leaves : 2 cups
Toor Dal/split pigeon peas : 1/2 cup
Red Chili Powder : 1 tsp or as per your taste
Salt to taste
FOR GRINDING
Coconut Grated : 1 cup
Green Chilies : 2
Cumin Seeds : 1/2 tsp
Turmeric Powder : 1/2 tsp
Garlic : 2 cloves
FOR TEMPERING
Mustard Seeds : 1/2 tsp
Dried Red Chillies : 2
Curry leaves : few
Oil : 1 tbsp
INSTRUCTIONS
Clean the drumstick leaves by removing the leaves from the stem.
Wash 2-3 times and allow it to drain.
Wash Toor Dal and pressure cook until done.
Remove from the fire and mash the dal and set aside.
Grind coconut, green chillies, cumin seeds, turmeric powder and garlic together into smooth paste and set aside.
Heat 1 tbsp oil in a pan add mustard seeds.
When the seeds starts spluttering add whole red chillies and curry leaves.
Add drumstick leaves, chilli powder and salt to tastes, Stir.
Cook leaves on a medium flame until done.
Now add the cooked and mashed toor daal and grounded coconut paste and mix well.
Add water as per required and mix well.
Let it boil and then turn of the gas.
Serve hot along with rice and some side dish
