Kerala preparations

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

  1. Aarti

    Aarti New IL'ite

    Messages:
    40
    Likes Received:
    0
    Trophy Points:
    6
    Gender:
    Female
    Kappa

    Hi,

    i m a marathi person. would like to know what does "kappa" means in hindi or english. m not really familiar with kerala recipies. but would like to know some new for sure. so was going thru this thread. also why u alway use coconut oil in cooking? does it taste good?


    Aarti
     
  2. jothi

    jothi Senior IL'ite

    Messages:
    340
    Likes Received:
    9
    Trophy Points:
    23
    Gender:
    Female
    manga pachadi

    Dear Mrs. seethalakshmi,

    I am basically from palakkad but brought up in chennai. I am so happy to see all these kerela recipes from kerala. I love malayali food. thankyou so much for posting these recipes.
    I love pazha manga pachadi so much.. could you pls post the recipe if you have. thanks..
     
  3. safa

    safa Bronze IL'ite

    Messages:
    452
    Likes Received:
    26
    Trophy Points:
    33
    Gender:
    Female
    Hello Aarti,
    Kappa means Tapioca.
    Coconut oil is very tasty. We Keralites use coconut oil in all of our dishes! In some dishes we use it even without heating !
     
  4. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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

    Raw mango and pazha mango may be used for Patchadi.

    There is two methods.
    1. Pazha mangai 2 cut into pieces[you may use the seed or remove the pulp from the seed]
    turmaric powder
    jaggary 1 lemon size [this may be decresed or increased according to the soarness and sweetness of the mango]
    salt
    temparing
    mustard seeds 1 tsp
    fenugreek seeds 1/2 tsp
    red chilli pieces 4

    Cook the mango pieces required water with turmaric powder and salt.When well cooked mash it with the back of the laddle and add jaggary and boil till the raw smell disappeared.Temper with mustard seeds,fenugreek seeds and red chilli.

    Method two

    Cook the mango and mash it as detailed above.Grind coconut grated,green chilli 1 and one spoon mustard seeds.Add with the mango and jaggary.Cook well and temper as above.
    You may used it side dish for mulakootal rice, or chapathi etc.or kushambu with rice
     
    Last edited: Dec 1, 2006
  5. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    hi arthi

    As explained safa we use coconut oil.We like the smell of the coconut oil.You can use other cooking oil.We keralites even though use other cooking oils we pore unheated coconut oil[pachcha velichennai in malayalam] for some kerala preparations e.t., mezhukkupuratti,oolan,puzhukku etc]
     
  6. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    Paruppu orundai kuzhambu

    bengal gram and thuvar dhall 1:1 1cup
    green chilli 2
    red chilli 1
    asafoetida
    turmaric powder
    tamarind one lemon size
    sambar podi 1 tbs
    salt
    tempering
    mustard seeds 1tsp
    fenugreek seeds 1/2 tsp
    red chilli 3 pieces
    curry leave

    soak the dhal for two hours drain the water grind it with green and red chilli, asafoetida,turmaric powder coursly like vada dough.
    Take the juice of the tamarind.Take the juice double the quantity of the kuzhmbu to be prepared.To cook the orundai more quantity of water required.
    Take a vessal and pore the tamarind water,turmaric powder, sambar podi,salt.Bring it to boil. Make oorundai from paruppu dough.When the tamarind water more boiled slip the paruppu orundai one by one Keeping the kuzhambu to boil.Don't
    mix the orundai roughly.wait for minutes gently turn the orundai with the laddle.Not so the orundai will disolve in the kuzhambu.If the urundai once cooked it will come up.By the time the kuzhambu will also reduced nearly half the quantitiy.Remove from the fire and temper with mustard,fenugreek and curry leave.
    variation: some people steam cook the orundai and add it with kuzhambu.In my opinion this method the kuzhambu will not be tasty and thick as we cook the orundai directly with the kuzhambu.

    variation:you can add cut pieces of onion with paruppu dough.coconut grated ground paste may also be added.
    You can use perum jeeragam and pattai in the kuzhambu
     
    Last edited: Dec 2, 2006
  7. jothi

    jothi Senior IL'ite

    Messages:
    340
    Likes Received:
    9
    Trophy Points:
    23
    Gender:
    Female
    thanks

    thanks mrs. seethalakshmi for the quick post. I will try this for sure....cant wait..
     
  8. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    uppu appam or more appam

    Raw rice 1 cup
    boiled rice 1 cup [1:1]
    urud dhal 1/4 cup
    tuvar dhal 2 tbs
    red chilli 4[according to taste] or green chilli
    asafoetida,salt,curry leave
    soaked bengal gram 2 tbs
    coconut cut pieces 2 tbs or grated

    soak the rice dhals for three to four hours.
    Grind with chilli asafoetida salt.keep it over night or 6 hours.
    add curry leave coconut grated or pieces,bengal gram,in the morning.
    Make appam in the appa chatti.
    Or after grinding immediatly you can add butter milk and make appam.
     
    Last edited: Dec 2, 2006
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    more appam IInd method

    rice flour 1cup
    maida 1 cup
    green chilli paste 1 spoon or red chilli powder
    onion pieces 1/4 cup
    asafeotida
    coconut cut small pieces or grated 2 tbs
    curry leave
    butter milk 1 cup
    temper
    Mustard seeds
    bengal gram dhal
    urud dhal
    Mix all flours, butter milk like idli batter and temper with mustard seeds.asafoetida, bengal gram dhal urud dhal and onion piece curry leave satue a while and add with the batter.Make appam.
     
  10. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

    Messages:
    512
    Likes Received:
    7
    Trophy Points:
    38
    Gender:
    Female
    vadugapulian narangai achaar

    Vadukapulian narangai in a very big size lemonfamily.actual lemon in malayalam called cheru naragam.there are more varieties kodinaragam,kaippakkai,narathamgai[it is from tamilnad].



    vadugapulian narangai cut into piecesl 3 cup [we will get from one]remove the centre thick thread like portion.Otherwise achaar will be bitter taste.
    red chilli powder 1/4 cup
    achar powder 1 tbs
    [fenugreek 4 spoon roast in hot kadai.and mustard seed 2 tbs roast in hot kadai.asafoetida one nellikkai size roast it. powder all.May keep for 2 to 3 weeks fresh.]
    salt.
    Mix all items and keep for two days and use.It may be sundried and it will be fresh more than a year.
     
    Last edited: Dec 3, 2006

Share This Page