Kerala preparations

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

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Vegetable milakootal

    any vegitable ash gaurd, drumstick,snakeguard,ridge guard, pumkin,etc
    any one or two cut into cubes 4 cup
    turmaric 1tsp
    greengram or red gram dall 1cup boiled
    coconut grated half coconut
    cumin seeds 1tsp
    red chilli 2 nos
    tempering
    mustard seeds 1tsp
    urud dall 1 tsp
    curry leave
    Boil the vegitables with turmaric powder and salt till tender.Grind the coconut red chillies,cuminseeds smooth paste.
    Add the coconut masala,smooth dall,in the vegitable mixer and bring it boil.
    temper it with mustard seeds and urud dall in coconut oil with curry leave

    variation:Masoor dall may be used.
    coconut gratedmay reduced and one spoon raw rice may be added while grinding.
    red chilli may be replaced.one spoon sambar powder or chilli powder may be added.
     
    Last edited: Aug 4, 2006
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    vanparayru ellu puliyitta curry

    soak one cup vanpayaru [thattaparu] over night and cook soft.
    [If plantain fell in wind the raw plantain is not fully grown 1/2 grown that kai can be used in this recipe] or raw plantain 2 cut into cubs tamarind pulp 1 cup [small lemon size]
    coconut 1/4 cup cut pieces fried in oiluntil brown colour
    dry fry seperately
    raw rice 2 tbs ] powder coursely
    red chilli 4 ]
    seasame seeds 2 tbs dry fry and powder
    tempering
    mustard seeds 1 tsp
    red chilli 1 split two three pieces
    curry leave,turmaric powder, salt, asafoetida

    Take a vessal pore the tamarind water and two more cup water, turmaric add raw plantain pieces and boil till cooked soft.Add salt,asafoetida and add rice red chilli powder,add water for kuzhampu consistancy and boil two minutes.off fire and add seasame powder mix well.Add coconut pieces.
    temper with mustard seeds red chilli and curry leave.May add small nellikka size jaggary optional.
    will go with rice,dhosa,Idli.If prepared like kootu consistancy may go with chappathi.
     
  3. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Dear Vidya

    Thank you for your well wishes.
    Have some complication and stiches in the eye.By the grace of god all ended well.Eye sight regained.Returned to Perumbavoor.Wll share you all I know.

    tsseethalakshmi
     
  4. Vidya24

    Vidya24 Gold IL'ite

    Messages:
    2,654
    Likes Received:
    181
    Trophy Points:
    155
    Gender:
    Male
    Dear Mrs Seeta,

    Thanks for your message to me. I liked today's recipe of vanpayaru ellu puliyitta kozhambu. I have not tasted it before, so will try and get back to you.

    I am glad to hear that you have regained sight and now all is well. Maybe you will be interested in the special slokas posted by Mrs Chithra Viswanathan for cure of eye ailments.
    http://www.indusladies.com/forums/showthread.php?t=1999

    Please do not strain typing till you are fully well and our prayers are with you.

    affectionately
    Vidya
     
    Last edited: Aug 7, 2006
  5. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Arachukalakki

    Very simple to prepare but very tasty too.
    Simple arachukalakki
    coconut grated 1 cup
    curd or buttter milk 2 cup
    green chilli 2
    tamarind 1/2 nellikkari size[optional] only butter milk may be used
    mustard seeds 1 tsp
    salt

    tempering
    asafoetida
    mustard seeds 1tsp
    red chilli 1 splitte 3 or 4 pieces
    curry leave

    Grind coconut grated tamarind, salt,mustard seeds and green chilli smooth paste.Mix with curd or butter milk and temper with mustard seeds,asafotida,red chilli and curry leave.
    as we arachu [grind] and mix[kalakki] with butter milk.So the name came.Nowadays 1 teaspoon sugar is added[optional]

    Variation: with this yam piece may be added
    In the place of tamarind we can add raw mango,kuduku mangai [over soft]
    uppu mangai,nellikkai,Erumpampuli,star puli during the grinding time. and name the arachukalakki according to the added thing. as chenai arachukalakki etc.[tamarind 1/2 nellikkai size is must for chennai[yam] some times itching sensation in the throat may be found with raw chenai.Tamarind remove that itching sensation.We can use with plain rice as ozhichukootan and side dish with milakootal rice,pulav etc
     
    Last edited: Aug 10, 2006
  6. meenaprakash

    meenaprakash Silver IL'ite

    Messages:
    941
    Likes Received:
    50
    Trophy Points:
    63
    Gender:
    Female
    welcome back....

    Dear Seetha,

    Nice to see you back in the forum.
    Just read about your cataract operation & happy that you sound fine.
    Pls do take care & look forward to seeing more of traditional dishes of Kerala.


    Love & regards,
     
  7. Vidya24

    Vidya24 Gold IL'ite

    Messages:
    2,654
    Likes Received:
    181
    Trophy Points:
    155
    Gender:
    Male
    no warming in arachukalakki?

    Dear Mrs Seeta,

    It is nice to see the recipe of arachukalakki. Is there no warming or pathappikkal of moru in this?

    warm regards
    Vidya
     
  8. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Dear meenaprakash, vidya

    I edited arachukkalakki posting.Tamarind is must for chenai arachukkalakki.
    Warming the arachukkalakki will stand whole day.Raw arachukkalakki tastes better and may be kept in refrigirator to use in night meal.
    thank you meenuprakash for well wishes.
    tsseethalakshmi
     
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Koottucurry

    Nenthiran kai or ordinay chettikkai[monthan] any plantain chenai,beans,long beans,cukkumber[firm variety]snake guard,egg plant[brinjal] any two or three or any one may be used. cut into cubes 4 cups
    whole bengal gram,or split bengal gram,cowpea,mocchai payaru any one 1/2 cup soak over night and boil[optional]
    coconut 1/2 coconut grated
    cumin seeds 1tsp
    green chilli 2 or red chilli
    coconut oil 2 tbls
    salt
    turmeric powder
    tempering
    mustard seeds
    urud dhal
    curry leaves

    In a vessal pore enough water add turmeric powder and boil.when boiled add vegetables and salt,cook soft.grind coarsely coconut grated,cumin seeds, green chilli or red chilli.Add the cooked payaru and ground masala.Boil well thick consistency.remove from fire.
    temper with mustard seeds, urud dhal, curry leave in coconut oil.add one table spoon coconut oil tastes better.[optional]
    variation:If you want to reduce the use of coconut remove 1/2 coconut grated add 1 tsp raw rice.Sambar onion [small variety] may also be added when grinding the masala.green chilli masala,red chilli masala gives different taste.
     
    Last edited by a moderator: Sep 27, 2006
  10. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Mezhukkupuratti another method

    raw plantain,long beans,potato,yam,brinjal any one vegitable pieces 4 cub
    sambar onion 8 or bellary [savala] onion 1
    red chilli 2
    turmaric,salt
    mustard seeds 1 tsp
    coconut oil 2tbls

    Take vessal pore enough water add turmaric bring it to boil.Add vegitable pieces ,salt,cook until tender.remove the vegitable pieces from water.
    Take a kadai pore coconut oil when heat add mustard seeds when pop add chilli onion masala saute two mits.now add cooked vegitable and mix well and saute till the oil and onion masala coated with the vegitable and all the water evoparated. Enjoy with rice and chapathi etc.,
    coursly ground the onion and red chilli.
     

Share This Page