PINEAPPLE PULISSERY

     Pineapple Pulissery is a wonderful Curry prepared with Ripe Pineapple, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sweet, Sour and Spicy nature.  Pineapple pieces are cooked with a hint of Turmeric & Red Chilli Powder until tender and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives the Pineapple Pulissery a typical Nadan Ruchi.
      When it comes to the dishes prepared for a Sadhya, you can see extensive use of Local fruits and Vegetables.  Fruits like Mangoes, Jackfruit, Pineapple, Nendhra Pazham, Grapes, Dates & Apples are used in a variety of dishes. Pulissery is served as one of the Ozhichu Curries or as Koottans in a Sadhya. Try preparing different types of Pulissery for each day of Onam or just prepare it as curry for Lunch. It can be prepared with Vegetables like Ash Gourd, Cucumber, Elephant Yam, Ethakka(Raw Nendhra Banana), Chembu(Taro) and with fruits like Nendhra Banana, Pineapple or Ripe Mango for Mambazha Pulissery.  Serve this Pineapple Pulissery with steamed rice or Kerala Matta Rice and Veggies for a complete lunch.

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

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO COOK PINEAPPLE PULISSERY

INGREDIENTS:

To Cook Pineapple:

Pineapple - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Green Chillies - 2 No's.
Cumin Seeds - 1/2 Teaspoon

For Tempering:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 No's.
Curry Leaves - 2 Sprigs

For Pineapple Pulissery:

Yogurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, core and dice the Pineapple.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Pineapple pieces.
• Add 1/2 Cup of Water and cook until Pineapple pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Pineapple pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Pineapple-Coconut Mix.
• Add Jaggery to the Pineapple Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Pineapple Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

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NOTES:

• I have used the green variety of Pineapple, which has thick flesh, in the recipe.
• Can also use canned Pineapple. If using Canned Pineapples, make sure to drain the pineapple pieces and give a quick rinse before cooking
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Pineapple on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Ripe Mangoes for Mambazha Pulissery.

CHENA MEZHUKKUPURATTI - ELEPHANT FOOT YAM STIR-FRY

     Recipes with Elephant Foot Yam or so-called Chena in Malayalam pops out only when I get hold of this vegetable.  We do not get Elephant Foot Yam in Malaysia, so a trip to Singapore is always incomplete without one or two big sized Yams from Little India.  It is my husbands favourite vegetable and until the stock gets over, I would repeatedly be making this Chena Mezhukkupuratti or Upperi. I love to incorporate it into Avial and Koottukari. My kids like Pan-roasted Yams, in spite of my son saying that it tastes like yesterday's newspaper. Why yesterday's newspaper is... I used to pack roasted yams in their Lunch Boxes when we were in India.  When the dish turns cold, it becomes slightly stale & dry which made my son give the dish a name of his choice.
     In this Chena Mezhukkupuratti recipe, I have pan-fried the vegetable along with the seasonings on a very low flame until it turns soft and cooked.  Slow-cooked Mezhukkupuratti yields a well coated and silky texture. Mezhukkupuratti is a classical Kerala Style stir-fried vegetable.  Some regions of Kerala call it 'Ularthu/ Ularthiyathu'.  Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Papaya(Omakka/Pappanga), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked/drily roasted, precooked and added along with any of the above vegetables. In this recipe, I have prepared a Mezhukkupuratti using Elephant Yam/Chena.
     Mezhukkupuratti is a method of Stir-frying a vegetable which is a common style of preparation in Kerala Cuisine. It is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu/Pulissery or any other curry of your choice and Pappadam for a complete meal.


Few other Mezhukkupuratti Recipes which can be served in a Sadhya or a simple Lunch Menu:

• Beans Mezhukkupuratti 
• Chakkakru/Jackfruit Seeds Mezhukkupuratti
• Pappanga/ Raw Papaya Mezhukkupuratti
• Potato Mezhukkupuratti 
• Kappa/ Tapioca Ularthiyathu

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

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes 

HOW TO MAKE CHENA MEZHUKKUPURATTI/ ELEPHANT FOOT YAM STIR-FRY

 

INGREDIENTS :

For Chena Mezhukkupuratti:

Elephant Foot Yam/Chena - 2 Cups
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste
Sugar - a Pinch (Optional)
Coconut - 2 Tablespoons (Optional)
Mustard Seeds - 1 Teaspoon
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tablespoon.

To Grind Coarsely:

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves


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METHOD :

• Clean, Peel and wash the Elephant Foot Yam/Chena.
• Cut the Elephant Foot Yam/Chena into small cubes (of 1 cm size).
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Elephant Yam/Chena Cubes along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Sprinkle grated coconut and give a quick stir.
• Switch off the flame and serve Chena Mezhukkupuratti/Elephant Foot Yam stir-fry hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Chena Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Alternatively can pre-cook the vegetable along with Salt & Turmeric Powder with along with 1/2 Cup of Water in a Saucepan or in a Pressure Cooker for a whistle.
• Cook the Elephant Foot Yam until it turns soft.
• Do not overcook the Elephant Foot Yam/Chena.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• I usually add grated Coconut while cooking Chena Mezhukkupuratti, but it is purely optional.
• Can also add small Coconut bits(thenga kothu) instead of grated coconut.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Elephant Foot Yam/Chena on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Chena Mezhukkupuratti.

CARROT THORAN/UPPERI

    "Carrot Thoran/Upperi" is a simple Kerala Style stir fry prepared with finely chopped Carrots, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Usually, the vegetables are finely chopped in a local method called 'Kothi Ariyal'. It is literally a skill according to me, cutting the vegetables holding it in a hand and chopping it out as finely as possible with a sharp knife.  The fact is that no cutting board is used for the purpose. A skill, yet to acquire.
      Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet).  Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach etc., can be cooked in this method. Even vegetables like Cabbage, & Carrot, Beans & Carrot, or all three can be mixed together and prepared in the same way.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran

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

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes

INGREDIENTS :

Carrot - 2 Cups
Shallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Bengal Gram/Urad Dhal - 1 Tspn(Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Clean, Peel and finely chop the Carrot.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Carrots along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.

NOTES :

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 

PINEAPPLE & GRAPES MADHURA CURRY

     Pineapple & Grapes Madhura Curry - is a traditional Kerala Curry prepared especially for a Sadhya. A Sweet & Spicy Curry prepared with a combination of ripe fruits like Pineapple, Grapes & Nendhra Banana(Nendhra Pazham/Ethapazham).  The Sweetness from the fruits, along with the Spiciness from the Seasoning and a mild Sour taste from Curd/Yogurt makes this Madhura Curry a unique addition in Sadhya.
     Madhura means Sweetness in Malayalam and this Curry is named so as the note of overwhelming sweetness overrules other tastes in this curry.  If you are literally in a mood for a sweet side dish, then this Madhura Curry does total justice to your taste buds.  Sadhya Vibhavangal is always served with the rule of balancing the tastes, so every Sadhya item would somewhere or the other balance one particular taste playing its part to balance the overall taste.
      It is only three years back I tasted this Madhura Curry in a Sadhya.  A sweet & mildly spiced Curry caught my attention as I am a big fan of Curries with a Sweet note. Looking into the ingredients confirmed that it ought to be sweet and the taste assured me that it was prepared like Pachadi.  Needless to say that this Pineapple & Grapes Madhura Curry is additionally sweetened with Jaggery/Sugar too.  Madhura Curry is an absolute must-have addition in a Sadhya Menu and if you are preparing this dish for a regular Lunch, combine it with Parippu Curries or Spicy Curries for a complete Lunch Menu

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

Preparation Time - 5 -10 Minutes
Cooking Time - 15-20 Minutes

HOW TO MAKE PINEAPPLE, NENDHRAPAZHAM & GRAPES MADHURA CURRY

PINEAPPLE & GRAPES MADHURA CURRY

INGREDIENTS:

For Pineapple & Grapes Madhura Curry:

Pineapple - 1 Cup
Nendhra Pazham - 1/2 Cup
Black Grapes - 1/2 Cup
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Water - 1/4 Cup
Curd/Yogurt - 2–3 Tablespoons
Jaggery Syrup - 2–3 Teaspoons

To Grind :

Coconut - 1/2 Cup
Yellow Mustard Seeds - a Pinch
Green Chillies - 2–3 No's.
Ginger - a Small Piece

For Tempering :

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - a Pinch
Dry Red Chillies - 1 No.
Curry Leaves - a Sprig

METHOD :

• Peel, Core and dice the Pineapple into small Cubes.
• Peel and Cut the Nendhra Pazham into small Cubes.
• Cut Grapes into halves and keep it aside.
• Cook Pineapple and Nendhra Pazham along with Turmeric Powder, Red Chilli Powder and a dash of Salt.
• Pour 1/4 Cup of Water to the above and cook the fruits on a low flame until it turns soft.
• Meanwhile, grind the grated Coconut, along with Yellow Mustard Seeds, Green Chillies & Ginger into a smooth & thick paste.
• Pour the ground paste to the cooked fruits and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Now add halved Black Grapes along with the Jaggery syrup and mix well.
• Immediately switch off the flame.
• Meanwhile, heat Coconut Oil in a separate pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering to the Madhura Curry and give a quick stir. 
• Serve Pineapple & Grapes Madhura Curry as one of the side dishes in a Sadhya or as a side dish along with Rice & Curry.

NOTES:

• Pineapple and Nendhra Pazham should be slightly overcooked for this Madhura Pachadi.
• Do not cook Grapes, it would slightly wilt in the heat of the Curry, but it should retain the crunchiness.
• Use Curd/Yogurt which is not much sourer.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Jaggery to suit your sweet preference.
• Madhura Curry would naturally be sweet due to the Sweetness from the Fruits, adjust the sweetness (while adding Jaggery) accordingly.
• Adjust the consistency of this Madhura Curry as per your preference.
• Use Coconut Oil for a complete Nadan Ruchi.  Can use any other vegetable oil too.

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

     Instant Naranga Achar/Instant Lime Pickle is yet another quick & easy Pickle Recipe and when it comes to Sadhya, such instant pickles can easily be prepared beforehand and served.  This Lime Pickle is an instant version where I have steam cooked the Limes until soft and tender. In this version, if perfectly cooked you can serve the Pickle on the same day. If the Lime variety tends to be bitter, this instant version of Naranga Achar takes just 4-5 days to get matured perfectly. So If you are planning ahead for a Sadhya, this Achar comes in handy.  This Pickle is also commonly termed as Sadhya Naranga Achar.
     Normally Lime Pickle is prepared with preserved Lime/Lemons in brine.  I have already posted a recipe of Naranga Achar/Lemon Pickle before with preserved Limes. But this is a quick & easy method of preparing the same Achar when you are in literal need to serve it instantly.  And when it comes to Sadhya there are few items which can be easily prepared beforehand.  Kadu Manga Achar, Vadugapuli Naranga Achar and this Instant Naranga Achar can quickly be incorporated and stored for the purpose. 
       This Lemon Pickle Recipe is also prepared in the traditional style, with the only difference that the Limes are steamed cooked for a quick fix. Citrusy Lemons are simply transformed into a spicy & tangy treat with few Spices. This simple Instant Lime Pickle/Naranga Achar can convert your simple meal into a devouring delicacy, a single slice of Lime pickle can help you gobble up a big bowl of Rice, particularly Curd Rice within no time.
 


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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 - 30-45 Minutes
Maturing Time -  Immediate


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HOW TO MAKE INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

 

INGREDIENTS :

Lime - 8-10 Nos.
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
Gingelly Oil - 3-4 Tbspn
Salt - To Taste
Vinegar - 3 Tbspns

METHOD :

• Wash the Lime and pat it dry with a clean kitchen towel.
• Steam the Lime on a high flame for about 5-7 minutes, lower the flame and steam cook for another 15-20 minutes.
• Switch off the flame and allow the Lime to cool.
• Once cooled, Cut the Lime to 8 pieces. Lime tends to ooze out the juice while cutting.
• Reserve the Lime Juice in a separate bowl.
• Add Salt to the Lime Pieces and leave it aside for an hour or two.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the Gingelly Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the steam cooked Lime Pieces and saute it on a low flame for a few minutes until it becomes soft.
• Add Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add melted Jaggery to the above.
• Pour in the reserved Lime Juice 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 Instant Lime Pickle/ Instant Naranga Achar to cool down.
• Finally, add Vinegar to the Instant Lime Pickle/ Instant Naranga Achar and mix well.
• Can serve this Pickle immediately.

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NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Instant Lime Pickle/ Instant 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).
• Can serve this Instant Lime Pickle/ Instant Naranga Achar immediately. 
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lime.
• 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 Instant Lime Pickle/ Instant Naranga Achar.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

NEYPAYASAM

      Today is 'Atham,' which marks the beginning of Onam Celebration, "Atham Pathu Onam", which means the tenth day from Atham is Onam - Thiruvonam.  I have planned to post some newly added Sadhya Items for this season for a wholesome "ONASADHYA."  Few mainstream dishes which can be added for a Sadhya Vattom, would be updated in the coming days.
     Let's begin the celebration of Onam this year with a Sweet Note. The one & only, utmost divine - Neypayasam, an all-time favourite of a Malayali. A Payasam served as a Prasadham in almost all Temples in Kerala.  Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery.  This utter sweet & thick concoction is meant to be eaten only little at a time, unlike other Payasams.
     Neypayasam - One of my favourite Payasam not only in terms of its divine taste but also in terms of memories related to it. Any auspicious occasion calls for a Payasam in a South Indian household, but this Neypayasam has high esteem as it is one dish served as a Prasadham in almost all Temples in Kerala. It is a family tradition to offer a Nercha, especially Neypayasam at our family shrine.
     My initial memory of eating Neypayasam as temple prasadham was at Guruvayoor during my brother's Annaprashana/Choroonnu, which means Grain Initiation of a kid which is commonly known as first feeding. Annaprashan marks as a first solid food given to a baby. It was me who ate the Neypayasam and Pappadam served in the banana leaf. I can never forget the divine taste of Neypayasam they serve as a Prasadham at our family shrine.  It's only twice I had the opportunity to eat it, but the taste & aroma still lingers in my mind. I always wonder how a simple Payasam prepared with Unakkalari and Sarkkara(jaggery) yields so much taste. The answer is always Prasadhams are always a step ahead when it comes to satiate our minds along with our taste buds. My mom & dad together makes the best Neypayasam ever.  They usually prepare it for Annadhanam.
     Neypayasam literally means Ghee Payasam, as the traditional recipe calls for some extra bit of Ghee. The alluring aroma of Neypayasam cooked in Ghee & Jaggery is an experience. My whole house smelled divine while I was making this Neypayasam.  But nothing compared to the ones I have eaten in Temples. 
     I come up with this Neypayasam when nostalgia hits to the core. And along with Neypayasam comes the unforgettable memory of a short story I have read years back - "Neypayasam" written by Kamala Das(Madhavikutty/Kamala Surayya).  An overloaded depiction of emotions lingered along with loss, a memory-related to taste & aroma, a story of an irretrievable taste of Sweet Milk/Neypayasam prepared by a loving mother who had recently passed away. If interested in reading the story, click the link... Sweet Milk.


For more Recipes on PAYASAM, PRADHAMANS & KHEERS, Click here... 



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

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes


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HOW TO MAKE NEYPAYASAM

NEYPAYASAM

INGREDIENTS :

Kerala Matta Rice(Unakkalari) - 1 Cup
Water - 4 Cups
Jaggery - 11/2 Cup
Ghee - 1/4 Cup
Coconut Bits - 1/4 Cup
Cardamom - 4-5 Pods

METHOD :

• Clean and Wash the Rice for 2-3 times or until water runs clear.
• Pour 4 Cups of Water and pressure cook for 3 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• Switch off the flame and wait until the pressure releases.
• Meanwhile, melt Jaggery in 1/2 Cup of Water.
• Boil the Jaggery until it is fully dissolved and strain for any impurities.
• Powder the Cardamom into a fine powder and keep it aside.
• Heat Ghee in a heavy-bottomed pan(I used brass Uruli).
• Fry the Coconut bits in Ghee on a low flame until into turns into light golden brown in colour.
• Pour in the melted Jaggery and cook this on a low flame for few minutes.
• Gently add the cooked Rice and mix well.
• Cook this on a very low flame stirring continuously until the rice is well soaked in the Jaggery solution.
• Add Cardamom Powder and cook until the Neypayasam starts to leave the sides of the Uruli/Pan.
• Adjust the consistency to suit your preference.
• Switch off the flame and serve Neypayasam hot or warm.
• Can also serve Neypayasam along with a Banana.

For more Recipe from GOD'S OWN COUNTRY, Click here...

NOTES :

• I have used Kerala Rose Matta Rice/Unakkalari in the recipe.
• So the amount of water and cooking time mentioned suits best for cooking the above type of rice.
• Can cook Neypayasam with Raw Rice too.
• If you are using Raw Rice, cook 1 Cup of Raw Rice with 2 Cups of Water.
• Can cook in a Saucepan/Pressure cooker/Rice cooker.
• If cooking in a Saucepan adjust the amount of water accordingly.  It may require more water.
• If cooking in a Pressure Cooker, cook for 2 Whistles on a high flame, lower the flame and cook for another 2 Whistles.
• Adjust the amount of Jaggery to suit your Sweet Tooth.
• Can also add Cashewnuts & Raisins fried in Ghee along with the Coconut Bits.
• When Neypayasam is cooked for Prasadham, they do not add Cashewnuts, Raisins & Cardamom.

POTATO SAMBAL - SAMBAL KENTANG

     "Potato Sambal/Sambal Kentang" recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals.
      What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep-fried Potatoes instantly takes the taste and flavour of the dish to another level. Deep-fried Potatoes mixed and slow-cooked in Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang.
      Get your Sambal Tumis ready, cut the potatoes into the desired shape and deep fry them. Cook deep-fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. There you go with a tasty side dish.  Me and my daughter, both love the dish so much that, this Potato Sambal has become our favourite dish.  
     You can also add deep-fried small Anchovies to this Potato Sambal, for an extra note of crunchiness.  Similar recipes like a combination of Potato & Ikan Bilis(Anchovies) Sambal, Ikan Bilis Sambal, Egg Plant Sambal, Prawn/Shrimp Sambal all are various other recipes prepared with simple Sambal Tumis.

 
For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...



Cuisine - South-East Asian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

 

HOW TO COOK POTATO SAMBAL - SAMBAL KENTANG

POTATO SAMBAL - SAMBAL KENTANG

 

 

INGREDIENTS:

For Sambal Tumis :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Dry Shrimp Paste(Belacan) - 2 Tspns
Tamarind - 2 Tspn
Palm Sugar (Gula Melaka) - 3 Tspns
Salt - To Taste

 

For Potato Sambal :

Potatoes - 4-6 Nos.
Oil - To Deep Fry

 

METHOD :

For Deep-fried Potatoes:

• Peel, Clean and Cut Potatoes into the desired shape.
• Heat Oil in a wok and deep fry the Potato wedges until browned and fully cooked.
• Remove it from Oil and line it up on a Paper Towel.

For Sambal Tumis :

• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
• Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
  Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separates from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Cook this on a low flame for about 12-15 Minutes.

For Potato Sambal :

 

• Add Deep-fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
• Once cooked switch off the flame.
• Serve Potato Sambal hot with steamed Rice or any other dish of your choice.

NOTES :

• I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Can add finely chopped Onions rings to the Potato Sambal and give a quick stir. 
• Adding the onions cut into rings gives a good texture to the sambal.
• Dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
• Can add Sugar instead of Palm Sugar.
• Serve Potatoes Sambal hot or at room temperature.

POTATO MEZHUKKUPURATTI

     "Potato Mezhukupuratti" a traditional Kerala style stir-fry prepared with Potatoes.  In this recipe, I have pan-fried the Potatoes along with the seasonings on a very low flame until it turned soft and cooked.  Slow-cooked Mezhukkupuratti yields a well coated and silky texture. Potato Mezhukkupuratti is a quick and tasty side dish that can be prepared within no time. Potatoes are delicious in any form and this recipe is also of no excuse.  
     This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu/Pulissery and Pappadam for a complete meal. Serves best for kids Lunch Box packing too.

For more recipes for SADHYA, click here...

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

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes

 

HOW TO MAKE POTATO MEZHUKKUPURATTI -  KERALA STYLE STIR-FRIED POTATOES

 

INGREDIENTS :

For Potato Mezhukkupuratti:

Potato - 4-6 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch(Optional)
Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves


You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

 

METHOD :

• Clean, Peel and wash the Potatoes.
• Cut the Potatoes into quarters and then into thin slices.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Potato Slices along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Switch off the flame once the Potatoes are cooked and the masala is well coated to every slice.
• Serve Potato Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Potato Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Potato Slices on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Potato Mezhukkupuratti.
• Do not overcook the Potatoes.

MUTTON STEW

        "Mutton Stew" is a combination of Vegetables and Meat slow-cooked in a liquid particularly on a very low flame. But when it comes to "Kerala Style Stew" colloquially called "ISHTU" it is cooked with Coconut Milk which results in a creamy, rich textured stew. Kerala Stew is usually not allowed to boil, but simmered to perfection, that the essence of Meat, Vegetables, Seasoning and Flavourings get infused into the dish.  A dish which took twists & turns and which finally got confined to the taste buds of a typical Keralite.
     Basically, a vegetarian dish slowly adapted into using Chicken, Lamb/Mutton, Beef or Duck in it.  The base for a Kerala Stew is Coconut Milk. The mild usage of local spices and condiments enhances the flavours with only a subtle note of the ingredients and all the more perfectly retaining the white colour which is synonymous to Kerala stew. Creamy and light on Masala, this dish stands out for its unique & versatile flavours. Substitute Mutton with Chicken for "Chicken Stew".  Yet another version of unique "Minced Meat Stew" can be prepared with Minced Meat too.
     Stew is usually served along with Appam, Idiyappam or Puttu.  It goes well with Bread too.  It is one of the most frequented dishes in a Kerala household. And especially, on the day of Christmas and Easter, it is an unavoidable breakfast dish in our household, a tradition picked up from my MIL. Mutton/Beef Stew is quite famous among the Christian families of Kerala and is served for festivals like Christmas, Easter, and special occasions like Weddings, Christenings, Anniversaries... Not an exaggeration, but any special occasion calls for the combination of Appam, Stew & Cutlets.


For more STEW RECIPES, Click here...


Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 4- 6
Author - SM

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



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

HOW TO COOK KERALA STYLE MUTTON STEW

MUTTON STEW

INGREDIENTS:

To Cook Mutton:

Mutton - 500 Grams
Ginger -Garlic Paste - 11/2 Teaspoons
Salt - To Taste
Water - 1/2 Cup

Spices:

Cinnamon 1" Stick - 1 No.
Cloves - 2 No's.
Cardamom - 2 No's.

For Mutton Stew - Kerala Style:

Carrot - 1 Cup
Green Peas - 1/2 - 3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Ginger 1" Piece - 1 No.
Green Chillies - 5-6 No's.
Garam Masala - 1 Teaspoon
Thick Coconut Milk - 1 Cup
Thin Coconut Milk -  2 - 21/2 Cups
Curry Leaves - 2 Sprigs
Salt - To Taste
Coconut Oil - 2 Tablespoons

 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

To Garnish:

Coriander leaves - few

METHOD:

For Mutton Stew - Kerala Style:

• Clean, Wash and Cut Mutton into medium-sized pieces.
• Add Ginger-Garlic Paste & a dash of Salt to the Mutton pieces.
• Cook the meat until it turns soft and tender.
• Meanwhile, Clean, Peel and dice Carrots and Potatoes.
• Extract Coconut Milk and keep it aside.
• Cut Onion into thin Slices, slit the Green Chillies and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped Ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant(optional).
• Add cooked Mutton Pieces and sauté it briefly.
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of sugar.
• Add enough water for the Vegetables to cook.
• Once the Vegetables are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Mutton Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

NOTES :

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add a few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking the Mutton pieces in a pressure cooker, adjust the cooking time accordingly.
• Can substitute Mutton with Beef for Beef Stew. 
• Can try making Stew with Minced Meat too.  
• Some recipes do not add any Vegetables in Mutton Stew. 
• But we add a combination of Vegetables along with Meat while making Stew at home.
• Some Stew recipes just add Potatoes along with the Meat.
• Adding Vegetables to this Mutton Stew is purely optional.
• If cooking the Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe. But Coconut Oil gives an authentic touch to this typical Kerala Stew.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.