Broken Wheat Upma /Samba Gothumai Rava Upma is a classic dish which can be cooked in minutes. As in White Rava Upma, we don't need to dry roast the Semolina for this recipe. The amount of water used to cook Broken Wheat plays a major role in the texture of this Upma. Broken Wheat Upma should be soft, well-cooked, yet it should not turn mushy. The right ingredients and perfect seasonings add delight to this humble dish.  Serve Gothumai Rava Upma with Sambar, Coconut Chutney or any other Curry of your choice.  Car pair it up with Curd/Yogurt.  For a Sweeter Tooth combine it with a sprinkle of Sugar or a Banana.
     I would say, Samba Gothumai Rava Upma with Curd is an utter treat.  It is during my childhood days, I encountered an incident where they served this Upma with a scoop of Curd in a Wedding. I was sceptical about the idea because I was clueless that it can be paired up this way. Me and my friend Kala, both of us were sitting next to each other in the Pandhi, shared a knowing look, stealthily avoided the Curd and had this Upma.  It was during my College days, I literally got the taste for the combination.  Thanks to my friend Swetha, who helped me identify the real taste of the dish.  Knowing my love for the combination she made sure to bring me a box of this Samba Gothumai Rava Upma with Curd topped with a slice of Lemon Pickle, whenever they prepared this Upma at her home. 
     When we live outside India we get into a mode where love for our own food peeps out from our mind now and then. Samba Gothumai Upma is one main dish in the list.  During our initial days in Malaysia, I searched in vain through all the Indian stores.  It is very hard to find this Broken Wheat Rava in Malaysia, (but recently I found that it is available in an Indian store in Brickfields, Kuala Lumpur). Needless to say, I grabbed a packet.  On the long run, I have filtered to the core and have scrutinized hardly with lot many items which I buy from India.  But even to date Samba Gothumai Rava is one main item I write it up in my to-buy list from India(Coimbatore) next to Kerala Rose Matta Rice.
     Upma is a dish which usually takes a back seat in most of the households or as an instant recipe. Upma comes as a rescue dish when Restaurants get overcrowded and all their tiffin items are finished up, even Dosa Batter. I remember such an occasion in Coimbatore Annapoorna, though they serve Upmas as one of their regular tiffin items.  They served Rava Pongal and Gothumai Rava Upma that day and when asked they said all other tiffin items were over because it was a crowded day.  Even a scene from K.Balachander's Tamil movie 'Azhagan', there comes a dialogue similar to the above instance. So is the simplicity & proximity of this Samba Gothumai Rava Upma.

For more Recipes from  KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South Indian)
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


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HOW TO COOK BROKEN WHEAT UPMA 

 SAMBA GOTHUMAI RAVA UPMA

BROKEN WHEAT UPMA - SAMBA GOTHUMAI RAVA UPMA

INGREDIENTS :

Broken Wheat Rava / Dhalia/Gothumai Ravai - 2 Cups
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Dry Red Chillies - 2 Nos.
Ghee/ Oil - 3 Tbspns
Water - 5-6  Cups
Salt - To Taste

METHOD:

• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal, Urad dhal until they turn into light golden brown in colour.
• Add Dry Red Chillies to the above and give a quick stir.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 5- 6 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame, add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Broken Wheat Rava/Dhalia/Gothumai Rava in small batches.
• Stir continuously while adding the Broken Wheat Rava into the boiling water.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Broken Wheat Rava turns soft.
• Serve Broken Wheat Rava /Gothumai Rava Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yogurt too.
• Can eat with Sugar sprinkled over it or add some mashed Bananas for a sweet treat.

NOTES :

• The right amount of Water plays a major role in the texture of Broken Wheat Rava/Gothumai Rava Upma. Adjust accordingly.
• Can add a few drops of lemon juice, if you prefer a slight tanginess in your Broken Wheat Rava/Gothumai Rava Upma.
• Can also add vegetables like Carrot, Beans or Peas to this Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Broken Wheat Rava/Gothumai Rava Upma., at the final stage too.
• Adding Ghee to Broken Wheat Rava/Gothumai Rava Upma gives a nice flavour and texture to the dish.  Can substitute it with Vegetable Oil too.

Authentic Kerala Palada Payasam Recipe – Palada Pradhaman for Sadhya

Palada Payasam (Pradhaman): Kerala's King of Desserts

Kerala's Own Palada Payasam | Easy & Authentic

    When it comes to traditional Kerala desserts, Palada Payasam stands out as a cherished classic. Known as the 'King of Desserts' in God's Own Country, this delectable treat is a delightful variant of the Ada Pradhaman. While Ada Pradhaman is made with jaggery and coconut milk, Palada Payasam uses cow’s milk and sugar, offering a distinct yet equally delicious taste.

The Essence of Palada Payasam

    Palada Payasam, also known as Palada Pradhaman, features Ada—tiny square-shaped rice flakes made from Unakkalari rice powder. This key ingredient contributes to its unique texture and delicate flavour. Slow cooking Palada Payasam results in a light pink hue, making it not just a treat for the taste buds but also a visual delight.

Historical Significance

    Palada Payasam gained prominence during the White Revolution (Operation Flood) in the 1970s, a pivotal project that transformed India into the world’s largest milk producer. This revolution made cow's milk more accessible, paving the way for the popularity of Palada Payasam. Additionally, the dessert was first commercially prepared by M.S. Krishna Iyer (Manikya Nambi) during the 1975 Emergency Period. His version, served at the Vadakke Samooham in Thrissur, marked the beginning of Palada Payasam’s widespread acclaim.

Traditional Method of Preparing Ada

    To make authentic Palada Payasam, you need Ada, which is made from a thin batter of soaked Unakkalari rice. This batter is smeared on a banana leaf, wrapped, and steamed until cooked. The resulting rice flakes are cut into small squares and used in the dessert.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4–6
Author - SM

Preparation Time - 15-25 Minutes
Soaking Time - 8–10 Minutes
Cooking Time - 30 -45 Minutes

Step-by-Step Guide to make Palada Payasam/Pradhaman

Kerala’s Palada Payasam – Palada Pradhaman, A Festive Sweet Treat

Palada Payasam Recipe

Ingredients

• Ada: 1/2 Cup
• Milk: 3 Cups
• Condensed Milk: 3/4–1 Cup
• Cardamom: 6 Pods
• Ghee: 3 Tablespoons
• Cashew Nuts: 10–12 Pieces

Method

• Soak the Ada: Wash and soak the Ada in warm water for 8–10 minutes. Drain and rinse with cold water until clear to remove excess starch.
• Prepare the Milk: Boil the milk and set aside.
• Grind Cardamom: Grind cardamom pods with a little sugar into a fine powder.
• Fry Cashews: Heat ghee in a heavy-bottomed pan. Fry cashew nuts until golden brown.
• Cook Ada: Add the soaked Ada to the pan and fry on a low flame to prevent lumps.
• Combine Ingredients: Pour in the milk and cook until the Ada becomes soft. Add condensed milk and cardamom powder. Stir well.
• Simmer: Allow the mixture to boil on a low flame, stirring occasionally, for 20–30 minutes until you achieve a light pink colour and desired consistency.
• Serve: Enjoy Palada Payasam hot or cold.

Notes & Tips for a Perfect Palada Pradhaman

• For this recipe, I used store-bought Ada. And I add small nips of Cashews(slightly roasted in Geee) for added texture.  You can also use whole cashew nuts and raisins, if preferred.
• Soaking and rinsing Ada helps remove extra starch, ensuring a smooth texture.
• Adjust sweetness according to your taste. If not using condensed milk, replace it with sugar and extra milk.
• Slow cooking on low heat is key to achieving the perfect colour and consistency.

Explore More Kerala Desserts

If you enjoyed this recipe, check out more traditional Kerala sweets:

• Ada Pradhaman: A Classic Kerala Dessert
• Paal Payasam: Creamy Rice Pudding
• Kadumpayasam: Divine Offerings
  

Discover More on Payasam, Pradhamans, and Kheers

Looking for more sweet treats? Browse our collection of Payasam recipes:

• Classic Payasam Recipes
• Authentic Pradhaman Variations
• Delicious Kheers for Every Occasion

Indulge in Kerala’s Sweet Heritage

    Palada Payasam is more than just a dessert; it’s a journey through Kerala’s rich culinary history. With its creamy texture, delicate flavour, and the light pink hue achieved through slow cooking, this dessert is a must-try for every food lover. Whether served hot or cold, Palada Payasam is sure to leave a lasting impression. Try this recipe today and bring a taste of Kerala into your home!

    For more delicious and authentic recipes from Kerala and beyond, visit Essence of Life - Food and discover the true essence of traditional cooking!

LEMON PICKLE/NARANGA ACHAR

         Pickles are said to be 'HISTORY IN A JAR', and when it comes to Lemon Pickle it is one of the widely pickled Fruit/Vegetable around the world.  Lemon with its tangy and refreshing nature rejuvenates and freshen up the dish it is added into, same goes with a Lemon Pickle.  There are many versions and methods of preparing Lemon Pickle.  When we say, Pickle, it is commonly meant to be preserved in Salted Water/Brine and sometimes in Vinegar.
        When we say Pickles, In India it is an absolute SPICY TREAT, laced with Oil - Sesame Oil/Mustard Oil. South Indian Pickles are prepared with Sesame Oil and you can find a note of Asafoetida in few versions. Most pickles are prepared with tangy fruit/vegetable and sometimes some vegetables/fruits are disguised to feel tangy with Vinegar/Lemon Juice/Citric Acid.
       This Lemon Pickle Recipe is a traditional old style Kerala Naranga Achar where Lemons are preserved in brine and then pickled.  Citrusy Lemons are simply transformed into a spicy & tangy treat with few Spices. This simple Lemon Pickle/Naranga Achar can convert your simple meal into a devouring delicacy, a single slice of Lemon pickle can help you gobble up a big bowl of Rice within no time.



For more PICKLE Recipes, Click here...


Cuisine - Kerala (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time -  Few Weeks

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

Lemon - 10-12 Nos.
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD :

• Boil the water and allow it to cool.
• Clean the Lemons and allow it to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Cut the Lemon into 4 or 8 small pieces.
• Take a clean and dry Glass Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put a few Lemon Pieces over it.
• Again put some salt and top it up with few more Lemon Pieces.
• Follow the suit until all the Lemon Pieces are salted.
• Close the lid of the jar and mix well, until the Lemon Pieces are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the Lemon Pieces every two days, so that the essence of Lemon is well infused into the brine.
• Gradually they absorb the brine and double their size.
• Brine preserved Lemons will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• These Brine preserved Lemons make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and lemon.
• The suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons while handling these preserved lemons. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the lemons. 
• If stored properly, these Lemons can last for a year or so.
• Can use these preserved Lemons to prepare Uppu Naranga Chalichathu, Naranga Achar etc.,
• There are few Mediterranean recipes which use these preserved Lemons in their recipes.

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

 

INGREDIENTS :

Preserved Lemon - 2 Cups
Salt - 2-3 Tbspn
Mustard Seeds - 11/2 Tspn
Asafoetida - 1 Tspn
Curry leaves - 2 Sprigs
Red Chilli Powder - 2 Tbspn
Turmeric powder - 1 Tspn
Fenugreek Powder - 1 Tspn
Jaggery (Cane Sugar) - 1 Tbspn
Sesame Oil - 3-4 Tbspn
Vinegar - 3 Tbspns

METHOD :

• Dry roast the Fenugreek Seeds, cool and powder it.
• Drain the Lemon Pieces from the Brine and keep it aside.
• Save the brine in a separate bowl.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the preserved Lemon Pieces and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Pour in the brine and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Lemon Pickle/Naranga Achar to cool down.
• Finally, add Vinegar to the Lemon Pickle/Naranga Achar and mix well.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• As the Lemons are preserved in brine, they would already be salty.
• Pour some extra oil if you feel the Lemon Pickle/Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

ACHINGA PAYAR THORAN - STIR-FRIED LONG BEANS

      Thoran/Upperi is a quick fix Veggie stir-fry prepared in traditional Kerala style.  Yard Long Beans colloquially called Achinga Payar in Malayalam is a common local vegetable.  My mother says some long varieties with 36 -42 Bean Seeds are there, but what we get in India are the smaller ones. When I saw these Yard long Bean variety in Malaysian market I was literally awed by the length of the vegetable with a dark greener shade. But it tasted the same except, it was crunchier.
     Unlike other Thorans, Achinga Payar/Long beans Thoran is prepared in a slightly different method. Cooked Long Beans are seasoned with sightly crushed/coarsely ground Coconuts, Shallots, Dry Red Chillies & Cumin Seeds mix. This is a simple recipe which can be easily prepared for a lunch or can be added as a side dish in the long-list of dishes in a Sadhya. This Achinga Payar Thoran is an excellent side dish for Rice or simply pair it up with Kanji/Rice Porridge.


For more recipes on SADHYA, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO MAKE ACHINGA PAYAR THORAN  

STIR- FRIED LONG BEANS

 

INGREDIENTS :

To Cook Long Beans/Achinga Payar :

Long Beans/Achinga Payar - 2 Cups
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch

To Coarsely Grind :

Coconut - 1/2 Cup
Shallots - 4-5 Nos.
Garlic - 1 Cloves(Optional)
Dry Red Chillies - 2-3 Nos.
Cumin Seeds - 1/4 Tspn

For Seasoning :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Clean and finely chop Long Beans/Achinga Payar.
• Crush/Coarsely grind grated Coconut with Shallots, Garlic, Dry Red Chillies & Cumin Seeds and keep it aside.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Long Beans/Achinga Payar along with Turmeric Powder, Salt and a pinch of Sugar.
• Sprinkle some water.
• Cover and cook briefly.
• Once the Long Beans/Achinga Payar is cooked, add coarsely ground Coconut mix and give a quick stir.
• Cook for a while on a low flame until the raw flavour goes.
• Serve Achinga Payar Thoran/Stir-fried Long Beans along with Rice and any Curry of your choice.

NOTES :

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Then, Coarsely grind the grated Coconut with Cumin Seeds & Dry Chillies.
• Adding Sugar is purely optional, but it will help to retain the green colour in the vegetable.

ORANGE RASAM RECIPE

      I think I've mentioned that there are more than 100 varieties of Rasam, no wonder a slight variance in taste and flavour - can convert any conventional Rasam into unique and different version of its own.  This Orange Rasam, a fruit flavoured Rasam Recipe is a twist created by adding Orange Juice to the normal Rasam.  The flavour of Orange imparts a wonderful aroma and gives a refreshing feel to this Rasam Recipe.I have made a basic Paruppu Rasam and flavoured it with Orange Juice. 
     The first time I heard someone refer about a fruit flavoured Rasam.  I remember it was my neighbour Anu back in 2005.  She was talking about Lemon Rasam, her mother-in-law prepared. I was literally awed by the idea. Then I came across various other versions, Orange Rasam, Pineapple Rasam, Mountbatten Iyer's Water Melon Rasam, brought into limelight by Ragesh Ragunanthan of Puliyogare Travels etc.,
     Orange Rasam, I couldn’t quite imagine how it would taste. Rasam made from Oranges?  Was it Orange Juice they added or used the whole Orange in the Rasam.  Wouldn't heating it turn the dish bitter?  Though we prepare bitter noted Veppampoo(Neem Flower) Rasam, the idea of warm oranges/Oranges in Rasam just didn’t sit well with me.
      But then, at some point I started reading about it and the very first time I tried it was when I was all alone at home, and I needed to cook only for me.  I didn't want my husband or kids to try an experimental recipe.  I loved the Citrusy note in the Rasam and realised that reheating is not a good idea, which can turn the Rasam slightly bitter.  But trust me this a wonderful Rasam with a cool and refreshing aroma.

   

Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30  Minutes


For more RASAM Recipes, Click here...

HOW TO MAKE ORANGE RASAM

 

INGREDIENTS :

Tomato - 1 Nos.
Tamarind Paste - 1/2 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Curry Leaves - a Sprig
Salt - To Taste
Jaggery - a Small Piece
Water - 2 Cups

FOR RASAM POWDER :

Roast & Grind :

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Asafoetida - a Pinch
Curry Leaves - Few

To Garnish :

Orange Juice - 1 Cup
Coriander Leaves - Few
Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR ORANGE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Slightly crush the Garlic Cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add 2 cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt and Turmeric Powder.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Let it boil on a low flame for about 5-7 minutes.
• Finally add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee in another pan, splutter Mustard seeds in it.
• Immediately add, crushed Garlic cloves, Dry Red Chillies, Curry leaves and Asafoetida powder.
• Fry the above ingredients on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Finally, Pour in the Orange Juice and give a quick stir.
• Garnish Orange Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Orange Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Add some extra water to the cook the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Orange Juice at the final stage, just before garnishing.
• Reheating the Orange Rasam can make it slightly bitter.

VARUTHARACHA MUTTON CURRY

     Varutharacha Mutton Curry has a tradition of its own, when it comes to Kerala Cuisine and it is one of our family recipes followed for more than three generations.  This is our Grandmother's recipe i.e my FIL'S mother's recipe -Teresa Ammoommas Erachi Curry.  An authentic native style of Trissur/Chalakudi region, Mutton/Beef Curry prepared with roasted Coconuts & Spices which gives a wonderful aroma and flavour to this curry.
      My FIL was a person who wanted at least one Non-vegetarian dish in his daily menu, anything as a matter of fact.  He was not a very specific person when it came to food.  But I have always heard him ask for Parippu Curry with Potatoes and this Varutharacha Mutton Curry(his mother's speciality) most of the time.  Potato is a must have add on in any non vegetarian curry in our household and this curry also comes along with Potatoes.  But this curry is traditionally prepared along with Coconut bites/Ash Gourd/Potatoes.
     What makes this Varutharacha Curry special is the  roasted coconuts & spices.  The colour, flavour & texture of Varutharacha Mutton curry totally reflects perfectly roasted Coconuts & Spices.  The same recipe can be prepared with Chicken/Beef too.



Cuisine - Kerala
Recipe Type - Curry
Course - Side Dish
Spice Level -Medium - High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes


For more MUTTON Recipes, Click here...

HOW TO COOK VARUTHARACHA MUTTON CURRY

INGREDIENTS :

Mutton - 500 Gms
Potatoes - 4 Nos.
Onion - 2 Nos.
Ginger - 1" Piece -  1 No.
Curry Leaves - a Sprig
Tomato - 1 No
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tbspn
Coriander Powder - 1 Tbspn
Coconut Oil - 2 Tbspn
Salt - To Taste

To Roast & Grind :

Fennel Seeds - 1/2 Tspn
Poppy Seeds - 1/2 Tspn(Optional)
Cloves - 2-3 Nos.
Cinnamon - 1" Stick
Cardamom - 1 No.
Pepper Corns - 1/2 Tspn
Grated Coconut - 3/4 Cup
Garlic - 3-4 Cloves
Coconut Oil - 1 Tbspn

METHOD :

To Cook Mutton :

• Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Peel, wash & dice the Potatoes and soak it in water until you use it.
• Heat Oil in a Pan/Pressure Cooker.
• Saute finely chopped Onions, Ginger and Curry Leaves.
• Saute the ingredients on a medium flame until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder to the above and fry it on a very low flame until the raw flavour goes.
• Add finely chopped Tomatoes and saute it well.
• Cook until the Tomatoes turn soft and oil separates from the masala mix.
• Can sprinkle some water if needed.
• Add Mutton pieces to the Masala along with Salt and mix well.
• Pour 1/2 a Cup of Water(or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked add the diced Potatoes and cook for another whistle or until potatoes turn soft. 
• Switch off the flame.

To Roast & Grind :

• Heat Coconut Oil in a Pan, splutter Poppy Seeds and Fennel seeds on a very low flame, followed by Cloves, Cinnamon, Cardamom & Pepper corns.
• Care should be taken not to burn the spices.
• Immediately add grated Coconut to the above along with sliced Garlic cloves.
• Roast the above ingredients on a low flame until the grated Coconut turns into golden brown in colour stirring continuously.
• Switch off the flame and allow the ingredients to cool down.
• Grind the roasted ingredients in a small mixer grinder jar/in a mortar & pestle(Ammikkal).
• Add some water & grind the roasted ingredients into a fine paste.

For Varutharacha Mutton Curry:

• Pour the ground paste to the cooked Mutton pieces and mix well.
• Cook this on a very low flame until the raw flavour goes and the curry thickens.
• Adjust the consistency of Varutharacha Mutton Curry to your preference.
• Serve Varutharacha Mutton Curry with Rice, Chapati, Parotta/Roti Canai etc.,
• Varutharacha Mutton Curry goes well with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
• Can serve Varutharacha Mutton Curry along with Nei Choru/Malabar Ghee Rice, Peas Pulao or Biriyani

NOTES :

• Adjust the amount of spices to your preference.
• Adding Poppy Seeds(Khus Khus) is purely optional, but it gives thickness to the curry.
• Add cooked Mutton pieces to the gravy and leave it on low flame for a bit of longer time.
• This will help the flavour infuse into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Potatoes to the Curry is optional.  Some traditional recipes even call for adding Coconut bites/White Pumpkin(Ash Gourd) in this Varutharacha Mutton Curry.
• Roast the grated coconuts on a very low flame stirring continuously.
• This is to ensure that it is evenly roasted.
• I usually roast the coconuts until the colour changes into light golden brown in colour and the coconuts strands turn crispy.
• If you prefer a darker shade of curry can roast it for few more minutes until it turns into golden brown in colour.
• Care should be taken not to burn the ingredients while roasting which will totally alter(spoil) the flavour of the curry.
• Mature Coconut serves best for the recipe, can substitute it with desiccated coconut too.
• Can prepare the same recipe with Beef/Chicken.

 

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

APPLE PEAR BANANA SMOOTHIE

     Apple, Pear, Banana Smoothie is a wonderful combination of fruits converted into a delicious and refreshing drink. I have sweetened this Smoothie with Dates & Honey. It is an easy smoothie recipe and all the more it is a completely satisfying & delicious drink which suits best to be served for Breakfast.  Smoothies with combinations of Fruits makes it a wonderful drink with notes and flavours from each fruit with combined benefits of all the fruits.
     Apple, Pear, Banana Smoothie is a tasty and nutritious way to start your day.  It will help you feel fuller and all the more it is a guilt-free drink less in Calories.  I have used a Green and Red Apple each along with a Pear, a Banana and have sweetened the Smoothie with Dates and Honey.  I usually use Milk in my smoothie recipes, can substitute milk with Almond Milk/Yogurt too.
     Eating Fruits in a preferred way by converting them into tasty smoothies makes it more comfortable and refreshing.  This Apple Pear Banana Smoothie can easily be masqueraded into a dessert too.


Recipe Type - Smoothie
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes


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HOW TO MAKE APPLE PEAR BANANA SMOOTHIE

APPLE PEAR BANANA SMOOTHIE

INGREDIENTS:

Red Apple - 1 Fruit
Green Apple - 1 Fruit
Pear - 1 Fruit
Banana - 1 No.
Dates - Few
Milk - 2 Cups
Honey - 2-3 Tbspns
Ice Cubes - 1 Cup

METHOD:

• Peel, Core and Dice Apples and Pear.
• Peel and Dice the Bananas.
• De-seed the Dates.
• Combine all the Fruits and Dates, pop it into a blender Jar.
• Blend the ingredients along with Milk, Ice cubes and Honey.
• Purée until all the ingredients are smooth, creamy and well combined.
• Pour Apple, Pear, Banana Smoothie into serving glasses.
• Served chilled.

NOTES:

• Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
• Can substitute Honey with Sugar.
• Dates and the Sweetness from the fruits make this Apple, Pear, Banana Smoothie sweet as such.
• Add Honey/Sugar if you prefer a sweeter smoothie.
• Adjust the amount of Sugar/Honey to suit your taste preference. 
• Can add/combine any other fruit of your choice into this smoothie. 
• Can use Almond Milk/Greek Yogurt instead of Milk.

  

      This Mee Goreng Recipe is a classic Malaysian dish that's often found at street stalls & food courts - a local comfort food. We can find quite a number of Mee Goreng/Noodles Recipes around with varying ingredients and taste. This Mee Goreng Recipe is a version mostly cooked in Malaysia and Indonesia.