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.

Bachelor-friendly, Everyday Simple Recipes, Kerala Recipes, Side Dishes, Vegan

Raw Papaya Stir Fry (Thoran)

Back home we mostly cook backyard vegetables like mango, jackfruit, raw banana, banana flower and stem, amaranth leaves, drumstick, colocasia, drumstick leaves, etc. Papaya is also commonly found and used often in the kitchen. Papaya thoran (Kerala style dry subzi) is delicious and easy to make and a great side dish to serve along with rice.

Ingredients:
Raw Papaya – 1 medium sized
Mustard seeds – ½ tsp
Split urad dal – 1 tsp
Jeera – 1/2 tsp
Garlic – 2 cloves (optional)
Green chilies – 2 – 3
Curry leaves – a few
Grated coconut – 1/4 cup
Coconut oil – 1 tbsp
Turmeric Powder – ¼ tsp
Salt to taste

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 2-3 cups

Method:
Wash, peel raw papaya, and grate into thin 1-inch long pieces. Keep aside.
Heat an iron skillet and add coconut oil and mustard seeds.
When mustard seeds begin to splutter, add urad dal, chopped green chilies, garlic, and curry leaves. Saute until urad dal and garlic turns golden.
Add grated papaya and turmeric powder. Mix well and close with a lid. Keep the heat on minimum. Slow cooking is ideal and retains nutrients. Do not add any water. Cook for about 7-10 mins, stirring every 1-2 mins and then closing the skillet with a lid.
When the papaya becomes soft and cooked, add salt, jeera, and grated coconut. Mix well and turn off the fire.