Kerala preparations

KADALA CURRY II

Ingredients :
2 cups Black channa ( both big and small can be used for this type) , soaked overnight,
Onions - 1 , chopped finely
green chillies - 3 chopped
garlic - 1 tbsp, chopped
ginger - 1"piece chopped finely
Tomatoes - 2 chopped
Chilli powder - 1/2 tsp
coriander powder - 1 1/2 tsp
salt to taste
oil - 2 tsps
Garam masala - 1 tsp (optional)

Method:

Cook black channa for three whistles or till done.
Heat oil in a kadaai, add ginger, garlic, green chillies , onions and chopped curry leaves.
when they are golden add the chilli powder, coriander powder and garam masala powder mixed with a little water. Stir till the oil oozes out.
Then add the cooked channa, salt to taste and chopped tomatoes. Cover and cook till dry and the all the channas are coated with the masalas.
Garnish with coriander leaves and serve.

This can also be had with pooris, chappathis, and dosas.
Try it out and let me know .
Latha

Hi,

This is a very plain Pulissery which we make at home. If we have stomach upset or fever amma used to make this. Babies can also be given this with mashed rice and paruppu curry.

Ingredients:

1 cup grated coconut
green chillies - 2
small onions 3
jeera/ cumin seeds- 1/4 tsp
salt and turmeric
coconut oil - 1 tsp
curry leaves
curds - about 1/2 - 1 cup as per the sour taste

Method:
Grind coconut, green chillies, onions and jeera to a very very smooth paste. Add salt and turmeric to this and mix well.
Beat the curds and add the ground coconut paste to it and mix well.Add water as per your taste and consistency.
Bring the mixture to a boil, stir well and see that it doesn't boil. If it boils , it'll curdle and will become watery. It won't taste good. Remove from fire and put curry leaves and the coconut oil over it. Cover and leave it for a few minutes.

Serve with some vegetable roast or spicy curry.
For kids, leave out green chillies and make the pulissery.
Latha

When you got kappa large quantitiy you can dry it and store it for future use.
Remove the kappa skin and wash.Cut into pieces and cook it in the water or steam cook it.
Now cut the kappa in small pieces and sun dry it.
You can dry it raw small pieces and grind it flour for various use.

Kappa de skin and cut into medium pieces 2 cup
turmaric powder
onion 1 ] coursely grind them all
red chilli 2 ]
asafoetida ]
salt ]
coconut oil2 tbs
mustard seeds 1tsp
urud dhall 1 tsp
curry leave

cook the kappa pieces and drain the excess water.Pore oil in the kadai add mustard seeds when cracked add urud dhal and curry leave and ground masala saute for some time when raw smell disappears add kappa pieces and mix well for two to three minutes. remove from fire.You can consume it in tea time or use it as side dish.

maracheeni[kappa] kizhangu remove the skin and stem cut in to pieces. 3 cup
green chilli 2 or 3
asafotida
salt
raw rice 2 tbs

soak the raw rice and grind with kappa,green chilli, salt, asafotida.
make dhosa in the tava enjoy with any channi or curry.

variation:kappa flour and raw rice flour and green chilli and asafotida,salt paste.Mix well and make dhosa.

raw rice 2 cup
green chilli 4 or 5
gingily seeds 1 tbs
asafoetida

soak the raw rice 4 hours, and grind with green chilli, asafoetida as nice batter. keep it for 5 to 6 hours.prepare the batter thin like rava dhosai batter.add gingily seeds at the time of making.
In olden days my mil used to make it as detailed below:I assisted her.
in a big vessel[big arikkumchatti] cover with paddy foder[vailkkol] and pore enough water.In pracesilai[it is almost round in shape] take one tablespoon batter and spread the batter like small dhasa and carefully place the pracesilai
on the top of the vaikkol and cover the vessel with a big plate.Steam cook it.
remove from fire and place it in the sun and dry it.Store it.Whenever required deep fry the vadam.Itis best with rasam,any kuzhambu,tea time snack.
The vadam may be used as tiffin.when remove from the leave it may be eaten with boiled coconut oil[chutta ennai] or gingily oil. Very tasty.
Nowadays vada thattu is available.It may be steam cooked in the pressure cooker.

Kappa vadam:

grind the kappa with hand full of raw rice, green chilli asafoetida and salt.
make vadam like rice vadam.sun dry it. and use.
It is also consumed like rice vadam with chutta ennai as snack or tiffin.

variation: in the place of green chilli red chilli powder may be used.
small amount of jawwarisi [sabudhana]may be added while grinding.

tender keerai[mula keerai] wash and chapped 3 cup
tamarind 1 small lemon size
[extract juice]
coconut grated 1/2 cup
red chilli 2 and urud dhal 1 tsp, fenugreek 1\2 tsp fry them in oil
asafoetida
turmaric powder
salt,jaggary small piece
tempering
mustard seeds 1 tsp
red chilli pieces 3
fenugreek 1/4 spoon
curry leave

Cook the keerai in turmaric and tamarind water and mash well.
grind red chilli,urud dhal,fenugreek,coconut grated and add with cooked keerai boil a while and temper with mustard seeds,red chilli pieces fenugreek and curry leave.Add Jaggary small piece[optional].

variation:green chilli may be added in the place of red chilli

cheera [thandu keerai,arai keerai,palak] wash and cut piece 3 cup
curd or butter milk not very sour 2 cup
turmaric powder
coconut grated 1/2
jeera 1 tsp
fenugreek 1/2 tsp,red chilli fry these in hot oil
and grind with jeera and coconut grated
jaggary one nellikkai size [optional]
tempering
mustard seeds 1 tsp
red chilli pieces 3
fenugreek 1/2 tsp
curry leave

cook the keerai in turmaric water and mash well.Add the ground masala in the well mixed buttermilk and mix well.Add with the keerai add salt,jaggary and bring to boil.Temper wth mustard seed,fenugreek and red chilli curry leave.Enjoy with rice

tender mulai keerai,palak,arai keerai or thandu keerai wash and cut 3 cup
onion cut pieces 1/2 cup
tomato 1/2 cup
green chilli splited 2
jeera powder 1/2 tsp
coriander powder 2 tsp
chillli powder 1/4 tsp
turmaric powder
salt
mustard seeds 1tsp
urud dhal 1tsp

take kadai pore oil add mustard seeds when cracked add urud dhal when turned golden brown add onion saute.when become trasparent add green chilli,turmaric powder,coriander powder,chilli powder,jeera powder saute.after two minutes add tomato and salt when tomato cooked add keerai and saute until the keerai cooked.It may be cooked like kootu or adding more water,salt and chilli powder as kuzhambu.This is best with chapathi rice.

Now palakkai season is comming.Iddi chakkai will be available in the market.
IDDICHAKKAI VADAI OR OORUNDAI you may name it.Methed

Iddi chakkai remove the throne skin and stem and cut pieces 3 cup
turmaric powder
chilli powder 1 spoon [green chilli paste]
onion 1/2 cup pieces
pottukadalai 1 cupflour
jeera 1 tsp
ginger 1 small piece
green chilli cut into very small pieces
curry leave
salt
oil for fry

Cook the iddichakkai in turmaric water.and beat it to seperate as pieces.
add pottukadalai,chilli,onion,jeera curry leave,ginger,salt.Mix well and make like vadai or oorunadai like mysore ponda and deep fry in golden brown.