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.

Cherupayar thoran (green gram)

1. 

Ingadients

Green gram - 2 cup

Grated coconut- 1 cup

Shallots - 5

Garlic-1 pod

Green chilli- 3

Dried red chillie- 1

Turmeric powder- 1/4 tea spoon

Pepper powder- 1 teaspoon

Curry leaf

Mustard seeds- 1 table spoon

Preparation

Cook green gram in a cooker with salte for taste for 5 min (3 vistle) and allow to drain out excess water from that.

Grind grated coconut, shallots, garlic, green chilli, turmeric powder & chilli powder in a grider without adding water(make sure its not get over grinded) and keep it aside.

Heat oil in a pan,Splutter mustard seed and fry curry leaf and add the grinded mix to that and saute itlittle time. Then add cooked green gram to it and mix all together. Close lid and cook it for 2 minutes.Mix again and serve it hot with rice.



Chemmin Chammandhi ( Spicy Dried shrimps with coconut )

Ingredients
Dried shrimps (unakka chemmin)- 1 cup
Coconut grated - 1 cup
Shallots - 5-6 Nos
Dried red chilly- 5-6 Nos
Curry leaf
Salt
Coconut oil

Preparation
Clean dried shrimps well. Fry it in a pan with 1 table spoon coconut oil(oil optional),after some time add dry chillies,and curry leaves in to it saute together well till it becomes crispy. Then crush the fried items with coconut, shallots and enough salt.
Good combination with steamed rice.

Avial Kerala Style ( Mixed Vegetable)

Ingradients

Potato-1

Onion-1

Drum stick-1

Bringal-1

Beans-5

Tomato-1

Carrot-1

Green chilli-4

Green banana-1

Cucumber- one small piece

Grated cocunut-1 cup

shallot- 4 pods

curd- 2 table spoon

coconut oil

curry leaf



Preparation

Cut all vegitables into small pieces and cook it with little water and curry leaf, pinch of turmeric powder, salt in a pan for 10 min. Grind coconut, shallots and garlic with pinch of turmeric powder and little cumin seeds in a mixer and add to the cooked vegitables in pan. Mix well and keep in low flame for 2 minutes. Then add curd and mix again. At the end before taking off from flame, add coconut oil and and serve with rice as side dish.

Beef Curry

Ingradients

Beef - 1kg ( sliced in to square pieces)

Shallots- 6 Nos ( Sliced)

Garlic- 4 pods ( Sliced in to thin long pieces)

Ginger- 1/2 ich (Sliced into thin long pieces)

Onion-2 ( Sliced into thin pieces)

Cocunut- sliced in to thin pieces- 1/2 cup

Turmeric powder- 3/4 table spoon

Chilli powder- 1/2 table sppon

Corriandor  powder- 1/2 table spoon

Meat masala- 1 &1/2 table spoon

Garam Masala- 1/2 teaspoon

Tomato - 1

Mustard seed- 1 teaspoon

Curry leaf

Salt

Preparation

Part-1

Mix well the washed beef, shallots, garlic, ginger, turmeric powder( 1/4 tea spoon),salt & 1/2 table spoon meat masala in a cooker. (Add little water only if water from meat drained out already). Close lid and keep in  medium flame  for 6min and keep it aside.

Part-2

Heat oil in pan, splutter mustard seed, add curry leaf , sliced coconut and saute until cocunut become golden colour. Add sliced onion saute in medium flame then close lid and keep for 2 min in small flame. Saute again until onion gets slight golden colour. Add meat masala ( 1 table spoon), corriandor powder ( 1/2 table spoon), turmeric powder(1/4 table spoon), chilly powder, garam masala and mix well and saute in low frame for 1min.

Part-3

Make tomato paste  by saute tomato with little oil in a pan until it get good paste.

Mix Part-1, Part-2, Part-3  and cook well in a cooker ( until 4 vistle)

Open lid after cooker pressure come down . 

Heat oil in a pan splutter mustard seed, add little curry leaf and transfer the cooked beef to pan. Saute it in medium flame to make the gravy to the required consistancy. Serve  hot with chappathi.

Thakkali Curry (Tomato curry)

Ingradients

Tomato- 1 (sliced in to small piece)

Green chilli-2

Onion- 1sliced in to small piece

Coconut grated- 1 cup

Shallots- 2

Mustard seed- 1 tablespoon

Curry leaf

Oil

Salt

Turmeric powder-1/2 teaspoon

Chilli poder- 1 teaspoon

Preparation

Splutter mustard seed, add curry leaves to it, then add onion  to it and saute well until transparent, add splitted green chillies too and saute well. Then add turmeric powder & chilli powder & salte for taste and saute for little time in low flame. Then add tomato pieces to it and saute for little time to change its fressness. Pour 2 cup water or enough water to boil the things. Cook it for 10 min in medium flame. Mean time grind well the grated cocunut , shallots, 1 cup water & pinch of turmeric powder in a mixer and keep it aside. Once the tomato gets cooked, add the grinded mixer to it and mix well. Cook in low flame for 2 minutes and serve hot with Rice or chappathi.

Moru Kachiyadu

Ingradients

Yogurt - 2 cup

Water-1 cup

Shallots - 5 nos

Green chilli- 3 nos

Ginger- 1 small piece

Garlic- 1 pod

Curry leaf

Cumin seed-1 pinch

Mustard seeds- 1 tea spoon

Coconut oil- 1table spoon

Red chilly pdr-1/4 tea spoon

Turmeric pdr-1/2 tea spoon

Red chilly- 1

Fenugreek seed- 1 pinch

Preparation

Heat oil in a pan, splutter fenugreek , cumin seed & mustard seed and then add ginger ,garlic, shallots ,green chilly, red chilly (2 split lenthwise) & curry leaves & saute it verywell then add turmeric powder, chilly powder. Stir it.Put stove to low flame then pour diluted yogurt(2cup yogurt +1 cup water) into it & stir it continously till vapour starts to come. Then off the flame.

Achinga Mezhukkuvaratty ( String beans)

Ingradients

Achinga payar ( Sting beans) -1 bunch

Shallots - 10 nos (

Coconut Slices - 1/2 cup

Green chilly -4 nos

Oil -1 table spoon

Curry leaves -1 sprig

Mustard seed -1 teaspoon

Salt

Preperation:

Cut stirng beans into 1 inch pieces mix with some salt and green chillies and keep it aside.Take a pan to flame pour oil into it, splutter mustard, add curry leaves then sliced coconut pieces to it and saute well till coconut become slight golden colour. Then add sliced shallots ( cut length wise) & saute it for a while. Add sliced string beans to it,add 2 table spoon of water and mix it well  .Then bring all the mixture towrds the centre of the pan and close with a lid and cook in low flame for 10 min. Then saute it for little time to get the beans get little dried up and shrink.Dish ready!!!!

Sambar

Ingradients

Dal - 1 cup

Drum Stick- 1

Potato - 1medium

Onion - 1 large

Vellarikka - small piece

Ladies finger- 3

Carrot - 1

Chembu - 1small

Beans - 3

Tomato-1

Brinjal- 1 small

Green chilli-3

Curry leaf

Tamarind-small  leamon size

Shallots- 4

Mustard seeds- 1 tea spoon

Chilli powder- 1 tea spoon

Corriandor powder- 1 tea spoon

Turmeric powder- 1/4 teaspoon

Sambar Powder- 2 tea spoon

Fenugreek seed

Asafotida- small pinch

Salt

Coconut oil

Preparation

Cook dal in pressure cooker with salt, water and little turmeric powder.Soak tamarind in a cup of water and keep it aside. Once dal cooked well add all the cut vegetables & curry leaf into it and add enough water to cook it. Cook it again in same cooker. Once it get cooked(only a whistle), open lid and put turmeric powder, chilli powder,corriander pdr,asafotida and sambar pdr,mix well keep it in low flamei till it boil.Then off the flame and seasoning it with shallots,mustard,few fenugreek seeds curry leaves & one or two dried chilly(optional).

Serve it hot...Enjoy

Rasam kerala style

Ingradients
Tomato - 2 small
Tamarind :- 2cm cube
Shallots - 8 Nos
Garlic - 8 pods
Green chilli- 3 Nos
Red chilli- 2 Nos
Curry leaves
Asafotida- 1/2 tea spoon
Turmeric powder- 1/2 tsp
Pepper powder- 1 tsp
Mustard seed - 1 tsp
Oil- 1Table tsp

Preparation:

Cut the tomatos into small length wise pieces .Crush the shallots,garlic & green chilli seperatly.Dissolve tamarind in one glass water filter it and keep it aside.
Heat oil in a pan splutter mustard seeds and saute garlic,shallots,green chilli,curry leaves ,red chilli .Then add turmeric powder,pepper powder and asafotida again saute it.Add sliced tomato, mix well and cook it with lid closed.After 5 mnts open the lid add 2 glass water and tamarind water mix slowly when it starts boiling remove it from heat.

Aloo Palak ( Potato Spinach Curry)

Aloo Palak

Ingredients

Spinach( palak cheera) - 1 bunch
Onion- 1 big
Potato- 2
Green chilli- 2
Garlic- 4 pods
Ginger- 1/2 inch
Shallot- 2
Mastard seed- 1 tsp
Cumin- 1 pinch(very little)
Chilli powder- 1/2 tsp
Corriandor powder- 1/2 tsp
Garam masala- 1/4 tsp
Turmeric period - 1/2 tsp
Oil- 2 tsp
Salt for taste

Preparation

Wash the palak leaves and drain it well then cut into pieces.
Add 1 tsp oil in a pan heat it add sliced (small cubes) ginger
Add garlic after sauting ginger and continue sauting for 1 minute.
Add onion in to it and saute it until it turn slight brown.
Add cut spinach to it and cook it in low flame. Once it is cooked, keep this mix aside to cool well.
Cook cut potato in a pan of water with little salt and turmeric powder.
Once cooked spinach gets cool, grind it in a mixer until it become thick paste.
Splutter mustard seed and add shallots to it and saut well. Add chilli powder, corriandor powder and little meat masala salt and saute for little time. Add grind paste of spinach and cooked potato and mix well. heat it until it boil. Turn off flame and keep it little time in closed lid and then serve.