Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, Uncategorized

Vengaya Chutney (Ulli Vathakki Chammanthi)

A fiery tangy chutney ideal accompaniment for dosa and idli.

PA207228.JPG

OLYMPUS DIGITAL CAMERAIngredients:
Shallots – 10-12
Garlic (optional) – 1 clove
Dry red chilies – 5
Cooking oil – 1 tsp + 1/2 tsp
Tamarind – a small marble size
Salt as needed
Mustard seeds – 1/4 tsp
Curry leaves – 1 sprig
Water – 2-3 tbsp

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes – 1 cup

Method:
Peel shallots and keep aside. If the shallots are bigger in size, cut them into smaller pieces.
In a deep pan, add a teaspoon of oil and saute the shallots along with garlic and dry red chilies. Saute in medium heat for 2-3 mins. When shallots turn translucent, add tamarind and salt. Switch off the flame.
PA207227.JPG
Let this cool and then grind into a smooth paste in the mixer along with 2-3 tbsp of water.
Transfer to a serving bowl.
Heat half a tsp of oil. Add mustard seeds. When they crackle, add curry leaves, switch off the flame and add this tempering to the chutney.

Notes:
1. You can skip tamarind if you do not like tangy taste.
2. You can use red onions to make this chutney but the taste will not be the same. Onions are sweeter and shallots are spicy.

Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Kerala Recipes, Side Dishes

Colocasia Stem Subzi (Chembu Thandu Koottan)

A thick side dish for rice or roti made of colocasia stems, pumpkin, and cow peas. This is one of those rare Kerala dishes without coconut. This is a dish with thick gravy . Colocasia plants, just like coconut and banana plants/trees are commonly found in a Kerala backyard. Dishes using colocasia stem and leaves are very common in the village. These recipes are now getting forgotten due to unavailability of ingredients and people forgetting these age old recipes.

Peel colocasia stemIngredients:
Colocasia stems (peeled and diced) – 2 cups
Pumpkin (peeled and diced) – 1 cup
Cow peas (boiled) – 1/4 cup
Tomato – 2 (or else substitute with thick tamarind juice 1 tsp
Red chili powder – 1 tsp (adjust to taste)
Turmeric powder – 1/4 tsp
Curry leaves – 1 sprig
Shallots – 4-5
Coconut oil – 1 tsp
Whole dry red chili – 1
Salt to taste

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves 3

Method:
Pressure cook the cow peas separately in some water and keep it aside. Be careful that they do not get mashed. Peel the skin from colocasia stem and dice into cubes. The colocasia stem pieces shrinks to 1/4th size when cooked. So you may cut in one-inch sized cubes. Peel and dice pumpkins (you may choose to add the skin also if the pumpkin is organic and good quality). In a thick bottomed pan, cook diced colocasia stems and pumpkin pieces with turmeric powder and just a sprinkle of water. Colocasia stems are a little watery so once heated, they would release some water. Check every few minutes and add water if you think it is needed. When the colocasia stems and pumpkin pieces get cooked, add the tomato pieces and boiled cow peas. You may add thick tamarind extract instead of tomato. Some colocasia stems tend to itch. Hence, it is important to add either tamarind extract or tomato. Add chili powder and salt to taste. While this is getting cooked, peel and chop the shallots finely. Heat oil in a small pan and add the chopped shallots and roast them until golden brown. Add curry leaves and the whole dry red chili also. Mix with the cooked vegetables. Taste and adjust salt.

Breakfast, Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Kerala Recipes, South Indian, Vegan

Drumstick and Potato Korma

A nutritious and tasty side dish for dosa, idli, chapati, or even with rice. Very similar to Sagu, the mixed vegetable curry.

Ingredients:
Drumstick – 2
Potato – 2 medium sized
Onion – 1 medium sized
Tomato – 2 medium sized
Green chilies – 3 (adjust to taste)
Ginger – 1/4 inch piece
Garlic – 1 clove
Bay leaf/Tej patta – 1
Cloves – 2
Cardamom – 1
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Curry leaves – 1 sprig
Coconut powder/coconut milk – 25 mg
Water – As needed
Coconut oil – 1 tbsp

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 2

Method: Peel the potatoes and chop into small cubes. Peel the drumstick. You may just scrape to remove the green outer part. The hard shell can remain. Chop into a 2-inch long pieces.

Peel and chop the onions finely. Peel and crush the ginger, garlic, and green chilies into a coarse paste. Chop the tomato pieces finely.

Add coconut oil into a wide bottomed pan. Add the crushed ginger, garlic, green chilies paste as well as the whole spices (cardamom, bay leaf, and cloves). Saute until the raw smell disappears. You may choose to remove the whole spices after the flavors are released.

Add the finely chopped onion pieces and curry leaves. Saute.

Add chopped tomato pieces. Saute until you see oil seeping out.

Add coriander powder. Saute and cook for 2-3 minutes.

Add chopped potato and drumstick pieces. Stir. Add a cup of water. Empty one packet of coconut milk powder into one cup water to make a thin coconut milk. Add this to the vegetables.

Close with a lid and cook for 10 minutes stirring occasionally until gravy thickens and potatoes and drumsticks look well cooked.

Add salt, cover and cook for 2 more minutes. If desired, you can mix another 25 gms of coconut milk powder in warm water to make a cup of thick coconut milk and add this thick coconut milk to the dish. This is optional. Remove from fire. Garnish with freshly ground pepper, if desired.

Notes: If you do not wish to have the shell of the drumstick, you may cook drumstick separately, squeeze out the pulp and use that for the korma instead of adding whole drumstick pieces.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, Vegan

Coconut Chammanthi – An Accompaniment for Kanji

Congee/Kanji is comfort dinner for most Keralites. Watery kanji served along with proteins in the form of legumes or beans is well suited for the hot and sweaty tropical climate. Like how butter is a must with bread, chammanthi is a must with kanji (rice gruel).
Chammanthis are similar to chutneys but thicker and mostly used with kanji or alongside
steamed rice. Here is an easy to make flavorful chammanthi that can be used with rice or
kanji.

Ingredients:
Coconut – 1 cup tightly packed
Garlic – 2 cloves
Shallots – 3-4
Dry red chilies – 2
Green chilies – 2
Tamarind – 1/2 lime size
Ginger – a small piece (1/2 inch)
Curry leaves – 1 sprig
Water – 1-2 tbsp
Salt as needed

Preparation Time: 10 mins
Grinding Time: 5 mins
Makes: 1-1/2 cups

Method:
Grate the coconut. Peel the garlic and shallot.
Pass a skewer through the chilies, garlic, and shallots and roast them directly on fire.
Do not char them. Just a little bit of burning is good enough.
Grind all the ingredients together in a mixer using small amounts of water. Ensure that
the consistency is tight and not watery.
Serve along with rice gruel or steamed rice.

Notes: You can grind the ingredients raw and make a chutney, but the smoky flavor when you roast the chilies, shallots, and garlic on fire lends the chutney a really unique flavor making it an interesting accompaniment with the bland kanji.
You may avoid garlic if you wish to.

Breakfast, Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Kerala Recipes, Vegan

Mung Dal (Cheru Parippu) Curry – A Side Dish for Dosa and Idli

A dal cooked along with simple and minimal spices, a very good side dish for dosa and idli. When you are bored of sambar and chutneys along with idli and dosa, make this occasionally. Supplements you with good protein for your breakfast. This koottan (curry) is a family specialty. My mother makes it even on her father’s death anniversary because apparently my grandpa used to love this curry along with idli. The fragrance of the roasted mung dal and roasted coriander seeds is the dominant flavors of this curry.

Ingredients:
Split yellow mung dal – 200 gms
Potato – 2 medium sized
Turmeric powder – 1/2 tsp
Salt as needed
Water as needed

For Grinding:
Coriander seeds – 1/4 cup / 3-4 tbsp
Dry red chilies – 2-3
Grated coconut – 3-4 tbsp
Shallots – 4-5

For Seasoning:
Coconut oil – 1 tsp + 1/4 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig

Preparation Time: 10 mins
Cooking Time: 40 mins
Serves: 4

Method:
Dry roast mung dal in an iron wok until the raw smell goes away and the dal turns red. Keep aside.
Clean, peel, and dice the potatoes into cubes. Keep aside.
Peel the shallots. Keep aside.
Pressure cook the diced potatoes and mung dal (in separate vessels). For every cup of mung dal, add twice the amount of water for pressure cooking.
While the dal is getting cooked, in a wok, add 1/4 tsp oil. Add coriander seeds and dry red chilies and saute until you get the roasted smell of coriander seeds. Be careful not to burn them. Slow roasting is better. Just before you turn off the fire, add grated coconut. Once the roasted mixture cools down, grind the roasted mixture along with the shallots to make a fine paste. You may add small quantities of water.
In a wok, add the pressure cooked mung dal and cooked potatoes along with turmeric powder and salt. When the dal and potatoes start boiling, add the ground paste. Bring to boil. Adjust water and salt to desired levels. The consistency can be that of dal that is served along with rice.
In a small pan, heat a teaspoon of oil and add mustard seeds. When the seeds crackle, add curry leaves and pour this into the boiling dal.
Mildly spiced cheru parippu koottan is ready to be served along with idli or dosa.

Everyday Simple Recipes, Indian, Kerala Recipes, Side Dishes, Vegan

Water Spinach Dry Subzi (Vayal Cheera Thoran)

When you visit a new place, visiting the local vegetable market is such a delightful way
of getting to know locally grown vegetables and greens. You discover and learn so many
new things. One such really exciting discovery is the semi-aquatic perennial Water
Spinach or the Swamp Cabbage called Kalmi saag (Hindi) and Vayal cheera (Malayalam).
Like most other greens, there are numerous health benefits of consuming this spinach. It is rich in antioxidants and strengthens the immune system. It is also excellent to relieve issues of constipation and even reduce menstrual pain! Water spinach is a rich source of calcium, iron, amino acids, and vitamins B. The plant, its leaves and flowers look very similar to that of sweet potato. They belong to the same genus of plants. The stems are hollow. You can use the leaves and tender parts of the stem for this dish.

Ingredients:
Water spinach leaves (cleaned and chopped) – 3 cups tightly packed
Onion – 1 small
Garlic – 1 clove
Oil – 1/2 tsp
Mustard seeds – 1/4 tsp
Green chilies – 2
Turmeric powder – ¼ tsp
Grated coconut – 1 tbsp
Salt to taste

Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 2

Method:
Heat oil in a pan and add mustard seeds.
When they splutter, add the split green chilies.
Add finely chopped onion and garlic. Saute until they turn pink.
Add chopped water spinach leaves and turmeric powder. Mix well and close with a lid.
Cook in slow fire for about 5 mins stirring occasionally. The leaves will shrink and
become soft and darker in color.
Turn off the fire. Add salt and grated coconut. Mix well.

Bachelor-friendly, Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Kerala Recipes, Vegan

Mulaku Varutha Puli (Chilies and Shallots in Tamarind Water)

Every region has a few dishes that involves just rustling up some basic stuff together to get by on a lazy or difficult day. These dishes are never made for guests as they are considered too simple, minimalistic, and not grand enough to be served to guests. Palakkad has it’s own set of such dishes – Chembu thandu curry, moloshyam / molagoottal, vattikkal, pachadis, and the list goes on. Mulaku varutha puli is one such and a family favorite. On days when amma makes this, we run out of steamed rice because everyone tends to overeat. It is nothing but some chilies and shallots cooked in diluted tamarind water. The title sounds very grand like the accented Mulligatawny soup coined by Britishers. It is actually quite similar to a clear sour soup. So here is how.

Ingredients:
Green chilies – 2-3
Shallots – 4-5
Tamarind – a lemon sized ball
Jaggery – 1/2 tsp
Mustard seeds – 1/2 tsp
Oil – 1/2 tsp
Curry leaves – 1 sprig
Water as needed
Salt as needed

Preparation Time: 5 mins
Cooking Time: 7 mins

Method:
Soak the tamarind in warm water and extract the juice. Discard the pulp. Keep the tamarind water aside.
Slit the green chilies. Peel the shallots and chop finely. Keep aside.
In a wok, add oil and mustard seeds. When mustard seeds splutter, add slit green chilies, finely chopped shallots, and curry leaves.
Saute the chilies and shallots in oil for about 2 mins.
Add the diluted tamarind water into the fried green chilies and shallots.
Add salt as needed and bring to boil.
Add jaggery and stir.
Taste and adjust the amount of water and salt.

Sour and tasty mulaku varutha puli is ready to be served with steamed hot rice.

Notes: It is important to add jaggery as it balances the tart of the tamarind and gives it a wonderful taste without making the dish sweet.