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cooking Cooking Recipes traditional cooking

KERALA STYLE THEEYAL

I have given many curry recipes. This one is Kerala style where we use coconut scrapings too for grinding masala.I have used coconut oil but can use oil of your choice.It is a combination of flavour and taste. The roasted coconut is the keen flavour of this curry. Traditional recipe.

Ingredients:

  • Small onion or Shallots…..1 cup
  • Red chillies…4 to 6
  • Coriander seeds…1 tsp
  • Cumin seeds…..1 tsp
  • Pepper……10 nos
  • Coconut scrapings..1/2 cup
  • Curry leaves a few
  • Tamarind….lime size
  • Turmeric powder….2 pinch
  • Salt to taste

For seasoning

  • Oil
  • Mustard seeds….1/4 tsp
  • Urad dhal…1/2 tsp
  • Fenugreek seeds…1/4 tsp

Method:

For the masala:

  1. In a kadai pour some oil.
  2. Add coriander seeds,pepper,cumin seeds,red chillies.
  3. After trying a little add coconut scrapings and fry till golden brown.
  4. When cold grind into a fine paste if needed add water.
  5. Keep aside.
  6. In a kadai put little oil.When it gets heated add curry leaves and small onions.
  7. Fry till it turns golden brown.
  8. Now add tamarind extract
  9. Add the masala paste and required salt to it
  10. When it gets thickened add sea soning to it.

It takes about 10 to 15 mts.

Optional add 1 tsp of jaggery to it while boiling it will be of different taste.

In my home first we put dhal and then this gravy to rice. Some take it without it.We can eat with porial or kootu.

For curd rice this will be a good combination too.

Categories
cooking traditional cooking

MORKULAMBU

Buttermilk kuzhambu or mor kuzhambu is commonly prepared dish in South India.This is served with rice or can be served with idiappam. Vegetables like okra ash guord and colacasia can be used.But here I have used dhal vada.

Ingredients :

For paste.

  • Tuvar dhal…..1 TBS
  • Rice……………..2 TBS
  • Cumin seeds..1/2 TSP
  • Green chillies..2 to 3
  • Ginger……….a small piece
  • Grated coconut…1/4 cup
  • Curd…..1 cup

For tempering:

  • Oil…………1.5tbs
  • Mustard…1/4tsp
  • Urad dhal..1/2tsp
  • Curry leaves…few

Dhal vada…few
Coriander leaves few
Method.

  1. Soak tuvar dhal and rice for few minutes in hot water .
  2. Grind these two first a little then add coconut scrapings,green chillies,ginger,garlic and cumin seeds and then grind into a fine paste.Keep aside.
  3. Take curd and beat it till smooth.
  4. Add ground paste to it.
  5. Now in a kadai mix both curd and ground paste and heat it when bubbles starts coming switch it off.
  6. Pour half the quantity into another vessel.keep aside.
  7. Now to the other half add dhal vada to it and boil for few minutes.It will soak after sometime.
  8. To the kulambu kept aside add seasoning to it and then add chopped coriander leaves.

Serve with rice. Soaked vada will taste good.

If u are using colacasia or ash guord boil and add.If using okra fry it well and slightly cook and then add to the curd and paste mixture

Categories
cooking Cooking Recipes indian traditional cooking

KERALA STYLE PARUPU/MOONG DHAL

Pasi parupu or moong dal is packed with protein. This dhal is the most recommended vegetarian super foods.It is extremely light and easy to digest.It has high nutrient content. It aids weight loss as it makes the body feel full after eating. It is rich in potassium,iron, magnesium and copper.It also contains folate,fiber and also rich inVit.B.some amount of vitE, C and vit. K.

Kerala style parupu is one variety where moong dal is cooked and coconut is added.This is served on special occasions for feast,onam sadya and it is the first curry served for marriages with rice,ghee and papadam.

Ingredients;

  • Moong dhal……..1/2 cup
  • Turmeric powder…1/4 tsp
  • Water…………3/4 to 1 cup

For grinding:

  • Grated coconut…….. 4 tbs
  • Green chilli…………….1
  • Cumin seeds…………1/2 tsp
  • Garlic………………….2 pods
  • Shallots…………….2

Grind everything into a smooth paste.

Tempering:

  • Oil ……………………2 tbs
  • Mustard………….1/4 tsp
  • Urad dhal………..1/2 tsp
  • Curry leaves……few

After oil gets heated add mustard seeds when it splutters add urad dhal and when it turns brown add curry leaves. Keep aside.

Method:

  1. Cook dal with turmeric powder a pinch of asafoetida in pressure cooker for 4 to 5 whistles
  2. When it is ready mash it well.
  3. Now add salt and grinded paste and allow it to boil.
  4. Finally add seasoning.

Serve with rice,ghee,papad and vegetable curry or porial.