Kottayam meen curry (Kottayam Fish curry)

The delicious spicy fish curry usually  made in kottayam is  a good partner for kappa (tapioca)

Shallots, ginger, garlic, curry leaf..the main ingradients that makes this curry so yummy

                            King fish cut into squre pieces is the most suitable fish for this curry

                                                                Dried kudampuli    

    

Ingradients

King fish - 300 gm cut into small square pieces
Shallots- 8-10 pieces
Garlic- 4-5 pods
Ginger - 1 big piece(1 inch)
Curry leaf
Mustard seed- 1 tea spoon
Fenugreek seed- 1 tea spoon
Kudampuli - 2 pieces (http://en.wikipedia.org/wiki/Gambooge)
Coconut oil- 1 table spoon
Chilli powder- 2 tea spoon
Corriandor powder- 1/2 tea spoon
Turmeric powder- 1/4 tea spoon

Preparation

Heat oil in a pan , splutter mustard seed & fenugreek seed. Add curry leaf and fry it. Add chopped ginger to it saute well until it become brown. Add chopped garlic to it and saute well until brown, then add  chopped garlic and saute well.Lower flame and add red chilli powder, corriandor powder and turmeric powder and mix well. Add one cup hot water to it to make it a thick paste and allow the mixture to get boiled. Add  4 or 5 cup of hot water and allow it to boil.Keep this curry sauce aside .
  Then keep fish pieces carefully in an order inside a meen chutty ( clay pan) or deep pan and add early prepared curry sauce to it. Add kudampuli and curry leaf too. Boil this pan for 10minutes with closed lid until the fish cooked well and become hard.
Switch off flame and keep it more time without distubing for 3 or 4 hours to get meencurry its traditional taste.
To get the actual taste of meen curry, use it on the next day after it prepared. Best to eat with kappa (tapiocca)  or rice.

Chakkakkuru mezhukkuvaratty (Jackfruit seed fry)

Jack fruit seeds

Ingradients

Jack fruit seed- 20 Nos

(Skin removed and slit into 4 long pieces)

Shallots- 10 nos

Dried Red chilli- 3 nos

Turmeric powder- 1/2 teaspoon

Pepper powder- 1/2 teaspoon

Curry leaf

Preparation

Cook sliced jack fruit in seed in  a pan with 3/4th water, little turmeric powder and salt until it become oft and keep it aside. 

Heat oil in a pan and fry the red chillies alone in low flame. take care to avoid it from burning. Crush it and keep it aside.  Also crush shallots.

Heat little more oil, add curry leaf and crushed shallots and saute well until it turns brown. add crushed red chillies to it and saute. Then add cooked jack fruit seeds and saute it. Add pepper powder after that mix well and serve hot.

Vanpayar thoran ( Red cow peas)

Ingradients

Vanpayar (Red cow peas)- 2 cups

Grated coconut - 1 cup

Shallots ( small onion)-5 nos

Garlic- 2 pods

Green chilli- 4 nos

Turmeric powder - 1tea spoon

Preparation

Cook vanpayar in cooker with salt and water for 10 minutes (3 vistles) and keep it aside.

Grind together grated coconut, shallots, garlic , green chilli & turmeric powder,

Heat oil in a pan, splutter mustard seeds, add curry leaf, chopped shallots and saute well. Add cooked vanpayar and grinded coconut mix to it and mix well. Close lid and keep the mix in low flame for 2 minutes. Mix all together and serve hot.



Cheera thoran ( Red Spinach)

Red Spinach ( Chuvanna Cheera)

Ingradients

Cheera ( Spinach red) - 1bunch

Shallots ( Small onion) - 5 Nos:

Garlic- 2 pods

Green Chilli- 3 Nos

Turmeric powder- 1/2 tea spoon

Grated coconut-1 cup

Mustard seeds- 1 tea spoon

Coconut oil or Sunflower oil- 1 table spoon

Curry leaf- 6-7 leaf

Preparation

Grind  green chilly, shallot & garlic in a dry mixer without adding water. Add grated coconut , turmeric powder & salt  to it and grind together ( Just to get it crushed. Dont grind more). Mix sliced spinach and the grinded mixure and keep it aside.

Heat oil in a pan, Splutter mastard seeds, add curry leaf to it and fry. Add  spinach to it, mix well and cook it in low flame with closed lid for 5 min.

After 5 minutes saute the mix until it get little dried and cooked.

Cheera thoran is now ready to serve.

White Kadala Curry (Chana / white chickpeas curry)

Kadala / Chana/ White chickpeas- 2 cup

Onion- 2 big

Shallots ( small onion)- 6 nos

Garlic big- 2 pods

Corriandor powder- 1/2 tea spoon

Red chilli powder- 1 tea spoon

turmeric powder- 1/4 tea spoon

Meat masala- 1/4 tea spoon

curry leaf

Oil- 1 table spoon

Sliced coconut- 1 table spoon

Mustard seed- 1 tea spoon

Tomato - 1 big

Preparation

Cook kadala ( chickpeas) in a pressure cooker for 10 minutes with enough water, pinch of turmeric powder and salt.Make sure that it become soft enough for eating.

Heat oil in a pan, splutter mustard seeds, add curry leaf and add sliced coconut to it and saute well until coconut become slight yellow. Then add chopped ginger to it and saute well. Then add chopped shallots and saute well. Then add sliced onion,  saute well until onion become slight brown. Green chillies to be added in the mean time while sauting and garlic should be added just before onion reach its proper sauting level. Then add chopped tomatos to it and saute well until tomato become paste. Then add turmeric, corriandor and chilli powder to it. Also add meat masala and mix well with the onion in pan. Add salt for taste. Then add little hot water to make it paste. Now add cooked chickpeas along with cooked water to it and mix all together.Add more water if more loose curry is required. But dont forget to add salt in proportion. Increase flame and keep it in stove for 10 minutes more to attain its correct taste. Kadala curry is ready to serve now.



Pavakka theeyal ( Bitter gourd)

Ingradients
Pavakka -bitter gourd- 200gm
Shallots- 1 cup
Tomato- 2 Nos
Green chilli- 2 nos
Coconut- 1 cup grated
Dried chilli- 3 Nos
Corriandor powder- 2 teaspoon
Chilli powder- 1 teaspoon
turmeric powder- 1/4 teaspoon
pepper powder- 1/4 teaspoon
coconut oil
mustard seed, curry leaf , salt

Preperation

Fry grated coconut first and when it reach brown add dried chilli and saute it. Then add  chilli powder corriandor powder, turmeric powder and pepper powder to it. Make sure those powder not get burned.Keep it for some time to cool  and grind it together . Heat oil in a pan and splutter mustard seeds, add curry leaf, chopped bitter gourd, shallots, tomato, green chillies to it and cook it in low flame with little water and salt. When it get half cooked, add the grinded mix to it with enough water . Close lid and boil it until vegitables cook completely. When it reach a consistant gravy, stop flame and can serve hot with rice.

Kovakka Mezhukkuvaratty (tendli fry)

Tendli

 

Ingradients

Kovakkaya (tendli) - 3 cup - sliced as shown in above picture

Shallots (small onion)-1/2 cup

Coconut sliced into small pieces - 2 table spoon

Chilli powder- 1 teaspoon

Turmeric powder- 1/2 teaspoon

Mustard seeds

Curry leaves

Preparation

Marinate sliced kovakka with salt and turmeric powder and keep it aside.

Heat oil in a pan, splutter mustard seeds and fry curry leaves in it.Add sliced coconut to it and saute well until it become golden coulour. Add sliced shallots to it and saute well until it become trasparant. Add marinated kovakka to it mix well and saute continuesly until it become golden colour  (same colour as shown in firt picture). The dish is now ready to eat. Can be used as side dish for boiled rice. 



Mutta curry ( Egg roast)

Ingradients

Hard boiled Egg-3

Onion- 3

Garlic- 1pod

Tomato-1

Chilli powder- 1tea spoon

Corriandor powder-2 tea spoon

Turmeric powder- 1/4 teaspoon

Meat masala- 1/2 teaspoon

Green chilli- 2

Preparation

Heat oil in a pan, splutter mustard seeds add curry leaves to it and fry well. Add  onion and saute well until brown.Add garlic to it. Add sliced tomato & green chilli to it and saute well until tomato become paste. Reduce flame and add chilli powder, turmeric power and meat masala to it and mix well. Add 1 cut boiled water to it and mix well. Add 3 cup more hot water to this paste and boil well. Then add boiled egg to it (either as full or cut to half) Boil again and serve hot.