Kerala preparations

Discussion in 'Cuisines of India' started by tsseethalakshmi, Feb 1, 2006.

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Dear shahana

    Kollu and kanam are tamil word for muthira.
    'Kanam vittrum onam onnanam' is a proverb in malayalam.One should eat onam sathya even they sell their land and eat ona sathya.Onam is an important celebration in Kerala.There is no cast creed for onam celebration.In tamil there is a song'Kani nilam vendum paraskthi kani nilam vendum' by Bharathiyar.Kani is a piece of land[land mesurement nowadays cent, ground etc]

    seethalakshmi
     
    Last edited: Jun 18, 2006
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    chembu thandu pulissery or morekuzhambu

    Chembu thandu 4 or five[ wash remove outer skin and cut into pieces.Inside of
    Chembu thandu will be like spong with pores.So when it cooked it shrinks 1/10 th of the quantity.
    turmaric powder
    butter milk 2 cup or curd 1 cup
    green chilli 4 or 5
    coconut grated 1/2 coconut
    If you want to reduce the use of coconut 1 tsp raw rice may be added
    for tempering
    mustard seed 1 tsp
    red chilli one [3 to 4pieces]
    fenugreek seed 1/2 tsp
    oil
    curry leave

    Take a vessal or Kalchatti pore some water and add turmaric powder.
    Bring to boil add chembu thandu and cook well.
    Grind coconut,rice,green chilli into smooth paste.Add the coconut paste, and buttermilk with enough water, salt.Now bring the morekuzhambu [morucurry or more koottan]about to boil not to boil.Remove from fire.Add tempering with curry leave.
    Variation: small nellikkai size jaggary or 1 tsp sugar may be added.
    Tamarind plup may be added instead of buttermilk.
     
    Last edited: Jun 18, 2006
  3. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    chembu thandu kootucurry

    Chembu thandu 5 or 6 wash and remove outer skin and cut into pieces
    cow pea [vanpayaru,[perumpayaru or cherupayaru[green gram] one cup
    coconut grated 1/2 coconut
    red chilli one
    cumin seeds 1 tsp
    turmarick powder
    salt
    temparing
    coconut grated 2 tbsp
    mustard seeds 1 tsp
    urud dhal 1tsp
    curry leave
    oil
    Take vessal or kalchatti pore water,turmarick powder when boil add chembu thandu pieces.Soak the parayu over night and cook soft .
    Grind coconut, cumin seeds and red chilli into smooth paste.
    Now add ground coconut, cooked pararu with chembu thandu and boil reduce to koottu consistancy.
    Add tempering.Fry the coconut grated in coconut oil in golden brown and add with kootu.Last pore two tsp raw coconut oil.It will taste better.

    Variation: instead of red chilli green chilli may be used.
    sugar or jaggary may be added.:clap
     
  4. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    bitter guard stuffed curry

    Bitter guard pick midile size 4 or 5 Remove the nail portion and slit length wise and remove seed.mix turmaric powder, salt and coat the mixer on bitter guard, keep aside for half an hour.It will loose water.

    For stuffing masala

    coriander seeds 2 tbsp
    black gram 2 tbsp
    bengal gram 2 tbsp
    coconut grated 1/2 coconut
    red chilli 4 or 5
    salt
    tamarind small lemen size
    oil 3 tbsp
    mustard seed 1 tsp
    Oil fry all masalas upto asafoetida and coursely powder them with tamarind and salt.
    Now take one bitter guard and stuff the masala inside and tide with a cotton thread so as to shut the open and the stuffed masala will not come out.Do like this with all bitter guard.
    Take a thick bottom kadai and pore oil add mustard when crackled slowly place the bitter guard and cook it in slow fire.The kadai may be covered with lid.In between remove the lid and slowly turn the bitter guard so as to cook all sides.If masala powder is left add now.When the bitter guard turned golden brown i all sides remove from fire.
    Very tasty side dish


    variation : small onion chopped and fried golden brown may be added.Instead of raw bengal gram, roasted bengal gram may be used. 2 tsp sugar or jaggary may be added with the masala.:clap
     
  5. honeybee

    honeybee Gold IL'ite

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    mudurai kootan

    Hi Vidya
    Tried "Mudurai kootan" today.It tastes awesome:clap .Thanks a lot for the recipe.Got the typical palakkad flavour.To use the local palakkad expression .."Asaathyama irukku!"

    Regards
    Honeybee
     
  6. Vidya24

    Vidya24 Gold IL'ite

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    thanks

    Dear Honeybee,

    I am very happy that the mudurai kootan recipe forwarded by me, came out well. I will mentally beam a thanks on all our behalf to the ones who wrote that recipe and posted it first online.

    Honeybee, you are a Palghat samayal expert. Why don't you post some nice recipes for us. Do u know the kadumpayasam made in Meenankolathikaavu? That taste lingers in my mind always.

    cheers
    Vidya
     
  7. Varloo

    Varloo Gold IL'ite

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    Dear Seethamma,
    I went thro your recipes, all very authentic. The chembu thandu recipes are something I would like to taste, I have not tasted so far even though I was born and brought up in Trivandrum. I shall try some time.
    Then, I saw that you have mentioned that Meenaprakash had asked for some recipe- it must be mezhukkuvaratti. You please post that also.
    With warm wishes,
    varloo
     
  8. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    mezhukku puratti

    Dear varloo,
    Thank you for your response.Nenthirankai mezhukkupuratti posted no31.
    Mezhukku means oil puratti means coated.In commen we call it mezhukkuvaratti in colloquially.It is like roasting vegitables.Some of the vegitables suitable for mezhukkupuratti are raw plaintain,ladies finger,yam and raw plaintain,bitter gourd,Brinjal,potato,sweet potato etc.
    tsseeethalakshmi
     
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    savala,tomato morucurry

    savala or big onion 2 nos.slice it lengthwise
    Tomato small 3 big 2
    coconut grated 1/2 coconut
    green chilli 4 or five may increase or decrease the sourness of curd butter milk[grind the coconut and green chilli]
    butter milk 2 cup mild sourness ideal
    turmarick powder
    oil
    salt
    for tempering
    mustard seeds 1 tsp
    fenugreek 1/2 tsp
    red chilli 1 cut it 3 to 4 pieces
    curry leave

    Take a kadai pore 2 teaspoon oil add mustard seeds fenugreek,red chilli and curry leave when it crakcled add savala saute till the savala become trasparant.Add tomato pieces,turmaric powder satue.When tomato become soft add ground masala and butter milk,salt let about to boil not boil.
    remove from fire enjoy with rice.If this morucurry prepared like kootu consistancy it is best with chapathi thosa idli.one teaspoon sugar or jaggary may be added.

    Anather simple moru curry

    Take a kadai pore two tsp oil add mustard seeds,fenugreek seeds, two or three slitted green chilli,one red chilli pieces, curry leave and sliced small pieces of onion, turmarick powder Saute till trasparent add buttermilk salt, one tsp sugar.let it to become boil not actually boil.
    Quike and nice kootan
    ladies finger, brinjal also added with is kootan:clap
     
  10. honeybee

    honeybee Gold IL'ite

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    Vidya
    I am no expert in palakkad cooking :cry: .I just know only the basic recipes used in day to day cooking.Just a beginner in cooking & got a long way to go.

    Regards
    Honeybee.
     

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