Posts Tagged ‘kerala recipes’

Molagashiyam

Molagashiyam is an authentic Kerala Brahmin’s recipe. It is made usually using one type of vegetable raw banana, yam, pumpkin, ash gourd, potato or snake gourd though nowadays beans, cabbage, carrots, etc are used; this list of vegetables is not exhaustive and occasionally a combination of two vegetables like potato and White pumpkin, Snake gourd and white pumpkin. This is the all time favourite for Krish. It can be served with side dish like Thuvayal, Pachadi, Pickle or gothsu.

INGREDIENTS

Poosanikkai(White pumpkin) – 1/4

Arasnikkai(Sweet pumpkin) – 2

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Green chilli – 2 to 3

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp

Curry leaves – few

  • Pressure cook the dhal with turmeric powder and the vegetables with turmeric powder , salt. Keep aside.
  • Gind the coconut with green chilli and cumin seeds into a fine paste with little water.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and curry leaves. Sauté until they turn golden brown.
  • Add the pressure cooked vegetables into the pan. Add salt, turmeric powder and allow it to cook for two minutes.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Serve with hot rice and pickle/puli inji/ ulundhu thogayal.
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Koorka mezhukkuperatti

Koorkai is one of the famous tubers that grows mostly in South Indian states like Tamilnadu and Kerala. The best translation that I got from the internet for koorkai is Chinese potato. This is one of my favourite vegetables. They are cultivated during July and August in Kerala. And you can harvest it after four to five months from planting. So you will find it in the shops during winter. The main process lies in cleaning and peeling off the skin. After this you can make this recipe in no time. Though the recipe requires very less ingredients, it is very yummy. I love it a lotttt……

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INGREDIENTS

Koorka –  1kg

Coconut  oil – 4 tbsp

Water

For Seasoning

Mustard – 1 tsp

ZUrad dhal – 1 tsp

Salt  – As required

Turmeric powder – A pinch

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  • Wash the koorka well in water, to remove the mud and the dust particles. Repeat it two or three times.
  • Then peel off the skin with a knife or the peeler.
  • Take enough water in a vessel.
  • Chop it into small pieces and drop it in the water. Else it will turn brown.
  • Then drain the water and wash it again.
  • In a pan, add the chopped koorka and add enough water.
  • Sprinkle turmeric powder and salt.
  • Cover with a lid and allow it to cook.
  • After sometime, just take one piece from the pan and mash it to check whether it has been cooked. Donot overcook.
  • Drain the remaining water.
  • Add coconut oil and fry for some more time.
  • Season it with mustard seeds and urad dhal.
  • There is no need to add asafoetida. The koorka has its own fragrant aroma when cooked.

Vaazhakkai podimas

Plantain/vazhakkai is one of the common vegetable that is used in almost all Kerala recipes – Mulagootal, moorukoottaan,mezhukkuperatti,aviyal, etc., vaazhakkai Podimas is a simple South Indian style stir fry with Raw bananas. It should be made with unripened bananas else its taste will be spoiled. it is slighlt different from the vazhakkai varuval/mezhukkuperatti and everyone likes it.

INGREDIENTS

(Plantain)Vaazhakkai – 4

Coconut grated – 4 tbsp

Ginger – a small piece

Turmeric powder – A pinch

Green chilly – 1

Salt – As required

For Seasoning

Mustard – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

  • Cut the plantain into half and pressure cook it for two whistles. It should not be mushy.
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  • Now remove the skin of the plantain and grate it slowly.
  • In a kadai add coconut oil and sputter mustard seeds. then add urad dhal and channa dhal and fry them till they become golden brown.
  • Now add the ginger and chopped green chillies and saute them for one minute. 
  • Than add the grated plantain, turmeric powder, salt and grated coconut.
  • Mix everything together and add 1 tsp coconut oil at the end to enhance the taste and the flavour.
  • Its ready to serve.

 

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Note: You can add 1/2 tsp lemon juice at the end.

 

Tomato(thakkali) pachadi

Thakkali pachadi is an authentic kerala recipe made with tomatoes, coconut paste and red chillies. This is a very easy and simple recipe for the beginners. Whenever this is made, there is no left out. It is spicy as well as sweet.

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INGREDIENTS

Tomatoes – 10

Salt – As required

Turmeric powder – A pinch

Jaggery – 2 tbsp

For grinding

Red chillies – 2

Coconut (grated)- 1 cup

Mustard – 1 tsp

  • Cut the tomatoes into half, add salt, turmeric powder, jaggery and pressure cook it.
  • Grind the grated coconut, mustard seeds and red chillies finely.
  • Heat the pan and add 1 tsp oil and sputter the mustard seeds.
  • Now add the pressure cooked tomatoes and mash it well.
  • Once it starts to boil, add the ground coconut paste and allow it cook for ten more minutes.
  • Serve it with hot rice and milagu pappadam.

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