Kerala preparations

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

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..

Originally Posted by Aarti

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

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 !

Originally Posted by jothi

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..

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

Originally Posted by safa

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 !

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]

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

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

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.

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.

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.