Kerala preparations

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

  1. Sashmitaa

    Sashmitaa Senior IL'ite

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    Dear MrsS

    Nice to hear so many keerai varieties from you. Can we get those keerais in Chennai? Do you know anything about the place these keerais are available?

    Thanks
    Lakshmi
     
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Last edited: Feb 8, 2007
  3. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    velai [t] Karvela [m] shrikala [kannada] chammanthi

    It is said in the book of Dr.N.Ramaswamy pillai that this herp is described as one of the important household medicinal plant in Purananooru an ancient literary work in Tamil.It is a common weed found in the rainy season.It is a small,hairy,sticky strong smelling plant.Leaf is palmately compound with five unequal leaflets.Flowers are white.The leaf is slightly bitter and acrid when raw and slightly bitter when cooked.Leave paste can be applied on boils.It is also used to eliminate intestinal worms in children.It is used in the treatment of body pain and nervous debility.
    vela keerai cut 2 cup
    urud dhal 1 tbs
    red chilli 4 [as the keerai has bitter taste the hotness may be increased]
    asafoeida
    tamarind 1 small lemon size
    salt
    coconut grated 1/4 cup [optional] but tastes better.
    oil

    Take kadai pore oil.Fry, urud dhal asafoeida,red chilli and coconut grated last
    vela keerai.saute. remove from fire.when cool grind with tamarind and salt.
    very tasty to consume with idly,dhosa and rice,buttermilk sadam.
    My mum used to do this chammanthi after rainy season as this herp is easily available in the front yard of our house when we were in Kovipatti,tamilnad.
     
    Last edited: Feb 8, 2007
  4. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Thazhuthama thoran

    Thazhuthama leaves[mookarattai] 4 cup cut pieces
    turmaric
    salt
    oil
    coconut grated 1/4 cup
    green chilli 1 slit
    tuar dhal or green gram dhal 2 tbs
    jeera tsp
    mustard seeds 1 tsp
    urud dhal 1 tsp

    Take a kadai pore oil and add mustard seeds when cracked add urud dhal and green gram or tuar dhal when turned brown add jeera green chilli and turmaric.
    then add thazhuthama and salt.Sprinkle 1/4 cup water.cook till the keerai well cooked and the dhall also cooked.Add grated coconut and stir well and cook 2 to 3 mints. Remove from fire enjoy with any kuzhambu or rasam sadam or roti.
     
  5. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    OMAVALLI[T]PANIKOORKKA[M]kARPOORAVALLI CHAMMANTHI

    KAL POL KAPATHAYUM KARAIKKUMAM KARPOORAVALLI.This is the best and common medicine for kapakkattu.This leave juice is given to infants for kappam.The leave are aromatic.We can add this leave in salad,soup etc.,
    Karpooravalli leave cut 2 cups
    coconut grated 1/4 cup
    red chilli 1
    urud dhal 1 tbs
    mustard seeds 1tsp
    asafoetid
    tamarind 1 marble size
    cury leave
    oil,salt

    Take kadai pore oil and add mustard seeds when cracked add urud dhal,when turns brown add red chilli,asafoetida,curry leave,coconut and karpooravalli leave.Saute.When cooked let it cool.Grind with tamarind,salt.Enjoy with rice roti,dhosa,idly.
     
  6. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Neermulli[T]Vayalchulli Koottu

    This herb's leaf is 5 to 7 cm long and 1 to 1.5 cm wide.

    vayalchulli keerai cut 4 cups
    coconut grated 1/2 cup
    green gram dhal or
    tuar dhal cooked 1 cup
    red chilli 1
    Jeera 1 tsp
    turmaric,salt,oil
    tempering
    mustard seeds 1tsp
    urud dhal 1 tsp
    curry leave

    Cook the keerai in boiled turmaric salted water.Grind the coconut,red chilli and jeera.Add with cooked keerai with cooked dhal.Temper with mustard seeds,urud dhal and curry leave.Enjoy with rice or chappathi.
     
  7. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    chembu leave kuzhakkattai[sembu[t]kasave[kan]

    Chembu leaves is used for cooking in Kerala very common.Althogh I posted some of the recipies I post another chembu leave recipe. Chembu leave all varietes [pal chembu big varietiy]small chembu any of the variety leave big 2 or small 4
    remove the big nerve portion cut into small pieces.
    Raw rice of Boiled rice 2 cup
    coconut grated 1/2 coconut
    green chilli 2 to 3
    asafoetida
    tamarind 1 small lemon or nellikkai size
    salt
    oil
    tempering
    mustard seeds 1 tsp
    urud dhal 1 tsp
    Soak the rice for 4 to 5 hours.Gind coursely with green chilli,asafoetida,tamarind coconut and salt.
    Take a kadai and pore oil when hot add mustard seeds,urud dhal and add water add chembu leave pieces and then ground batter.sirr until the mixer cooked and came as dough.Remove and let it cool.Make kozukattais and cook in steam as idlies.Can eat it as it is or any cutney,sambar as youu like.

    To enrich the nutriant can add green gram sprout,green gram dhal,onion cut pieces.Green chilli may replaced with red chilli.
     
    Last edited: Feb 14, 2007
  8. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Ajinga payaru leave thoran[long beans]

    When long beans are growing in the kitchen garden the tender leave of the long beans can be used as vegitable [greens] for cooking.
    tender leaves of the ajinga payaru cut pieces 10 cups
    coconut grated 1/2 cup
    green chilli 1
    jeera 1/2 tsp
    mustard seeds 1 tsp
    urud dhal 1 tsp
    oil
    sa;t
    turmaric

    Take a kadai temper with mustard seeds and urud dhal add ajinga leaves,turmaric powder and salt cook well.Add coarsely ground coconut,jeera and green chilli and stir well.best side dish for rice.

    variation: you can add onion pieces with the masala.
    Boiled rice,red chilli, asafoetida,urud dhal all roasted in the hot kadai
    coarsely powder it and add with the cooked leave instead of coconut
    masala.
     
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Kovai kkai leave koottu

    Kovaikkai[T]KOVAI[M] Tonde balli{k}
    Koovai Irukkum Edathilum Kozhi Eirukkum Edathilum shrartham venda. this is a malayalam proverb.Kovai undal theerkka ayul[so no shrartham needed].Kozhi makes dirty wherever she goes by it's droppings.[In dirty place there should not be perform shrartham.]
    Kovvai kekai may be consumed raw as salad.
    Kovai leave may be used with other keerai.

    Kovai leave cut 4 cups
    green gram dha 1 cup
    coconut grated 1/2 cup
    jeera 1 tsp
    red chilli 1
    turmaric
    salt
    oil
    tempering
    mustard seeds 1 tsp
    urud dhal 1 tsp

    Cook the dhal in turmaric water.Add kovai leaves and cook.
    Grind coconut,jeera,red chilli,add salt add with cooked leaves.Boil for 2 mints.
    tember with mustard seeds and urud dhall.

    variation: onion pieces may be added with the leaves while cooking.
     
  10. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Kadalady[M]Nayuruvi,sirukadaladi [T]Uttaranee[K] Adai or Dosai

    This herb grows in all waste lands as weeds.This herb is useful for cleaning the teeth.The juice strengthens the gum.In Old tamil proverb 'Nayuruvi nattilirukka namakken pancham'[when there is the herb rough chaff is in the land of famine will not decend] denontes the food value of this herb.The leaves used with other greens to make curry.Leaf has no taste of any kind in raw.But after cooking it has very mild bitter taste.It is advised to take only small dose of this juice as large dose may hasten labour pain or may even cause abortion in case of expectant mother. [ref:Dr.N.Ramaswamy pillai] In rishipanchami Virutha samabanam the viruthaanushttanee take bath after cleaning the teeth with Nayuruvi.

    Nayuruvi leaves 2 cup
    raw or boiled rice 2 cup
    coconut grated 1 cup
    salt
    green chilli 1
    asafoetida

    Soak the rice 4 or 5 hours and grind all increadients.If the batter is thick we can make adai.For dosai add some water to make the batter as dosai consisitancy and make dosai as usual.
     

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