Mint Chicken-Coconut flavored Super easy party dish.

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Being an Air force officer’s wife,I am pretty much used to presenting a decent layout of dishes on the dinner table in short notice. 16 years of my experience in my social life has given me this confidence . My husband’s course mates from NDA , Colleagues, UNIT types, Station types and my own girl’s circle has given me ample opportunities to celebrate, enjoy good food and a great company. Love them all!
Like most of my Sundays, even today my hubby in a relaxed style, told me about the guest who will be reaching my home for lunch in just an hour and a half . I had already made some vegetarian lunch for my family. But that won’t be enough to welcome my guest warmly. So here I am scanning through my refrigerator to get a clue of what to cook !
Voila!!! I have some chicken in my freezer , grated coconut in a dubba and a bunch of mint leaves . So I decided to cook up all these together with a little more spices. … I have seen some recipes of mint chicken in the net, but decided to cook up something unique . The dish turned out to be finger licking!Happy me!!!
Cuisine Indian
Serves 4
Preparation time 25 minutes
Marination time 15 minutes

Here’s the list of ingredients I used 
Chicken ( Cut into medium sized pieces) – 1 kg
Mint leave – One small bunch
Green chillies – 4
Lemon juice – 3 table spoons
Chilly powder – 1 tea spoon
Pepper powder – 1 tea spoon
Turmeric powder – One pinch
Coriander powder -One table spoon
Green cardamom powder – One tea spoon
Ginger garlic paste – 2 table spoon
Grated coconut – One fistful
Sliced onion – 1 big
Oil – 4 table spoon
salt -to taste
Curd – 2 table spoon

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

How I cooked
Marination
Marinate the clean chicken in one pinch turmeric, 2 table spoon curd and salt.
1. Grind washed mint leaves, green chillies, lemon juice, coconut together to a fine paste using mixie.
2. Heat Oil in a thick bottomed pan . Add sliced onions and saute till pink. Now add ginger garlic paste and saute for 2 minutes.Add turmeric, red chilly, coriander and pepper powders to the pan and saute for 3 minutes on medium heat.
3. Now add the marinated chicken and mix very well. Add some salt.Cover and cook for 4 minutes on slow flame.
4. Open the lid and add the ground coconut paste to the chicken. Mix thoroughly.. Add 1/2 cup water to the pan Bring the whole masala to boil for a minute and then cook on slow flame for 10 minutes. Once the chicken is cooked well, roast the chicken in the pan on high flame till the entire gravy thickens to a dark green colour.
5. Add elaichi powder and switch off the flame.Serve hot with Roti, naan or rice.
Note Please check the salt many times during cooking process to attain perfect balance.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

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Chicken Xacuti (Step by step method)

Today’s recipe, Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa and encompasses the rich array of its spices resulting in a delicious dish with complex flavors.

Goa is a small yet flavorful and culturally rich state of India.Abundance of spices, fresh sea food and tourists across the globe has helped Goa grow beautifully in its culinary journey. Goan cuisine has a wide variety of non vegetarian recipes. Here I am going to cook up some chicken in a spicy blast called Chicken Xacuti.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

 

DSCN8713.JPGWith layer upon layer of flavors, you are sure to enjoy this wonderful Goan dish!

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I just asked my little one to pose for the camera and here is what he did!   Eyes closed, limbs tight , in an attempt to act as if he is in deep sleep! Caught ya baby!

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The basilica of Bom Jesus holds the mortal remains of St. Francis Xavier. The church is located in Old Goa, which was the capital of Goa in the early days of Portuguese rule.

 

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Adi & Aaru catching crabs on the sea shore! Simple pleasures of life or rather life itself!!!

Cuisine                    Indian/Goan

Preparation time      35 minutes

Serves                            4

Here’s is what all you need for making chicken Xacuti.

Marination Ingredients
1. Chicken pieces medium sized 1 kg
2. Turmeric powder 1/2 tsp
3.salt 1 tsp
4. ginger paste 1 tsp
5.garlic paste 1 tsp
6. coriander and green chilies paste
(Grind one small bunch of coriander leaves with 3 green chilies to a semi coarse paste)
Wet Xacuti masala Ingredients
1. Ground nut oil                                                   3 table spoon
2.sliced onions                                                      1 large
3.green chillies                                                     2
4. Ginger piece                                                      1 inch
5.garlic flakes                                                        8
6.grated coconut                                                  grate half a coconut
7.coriander leaves                                               one handful
Heat oil in a kadai. Ad sliced onions to the oil and fry till golden brown. Add the remaining ingredients also and saute till the coconut turns light brown.Grind in a mixie using some water and keep aside
Dry Xacuti masala ingredients
1.Cinnamon                                                           2 inches
2.cardamom                                                           3
3.Black peppercorn                                              1 1/2 tsp
4.Poppy seeds                                                        1 table spoon
5.coriander seeds                                                  1 table spoon
6.Kashmiri red chillies                                        10
7.Star anise                                                             1
8.maize flower                                                        1
9.Nutmeg                                                                  1/4 piece
( Dry roast all the ingredients and grind it in a mixie to a fine powder.)
Final
For the final preparation, heat oil in pan and add 1 cup sliced onions .
After one minute add the marinated chicken pieces.
After two minutes add Xacuti masala (both Dry and wet) and mix very well on high flame for 2 minutes. Now reduce the heat and add some water to attain your desired consistency. Cook for 10 minutes in low flame covered. Enjoyyy!!!!

Serve hot with bread or rice.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

 

Pradhaman ( Authentic kerala Yellow lentils dessert)

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Festivals bring in a lot of beautiful memories to my me. I feel that no matter how old you become, the festivals bring back your childhood memories and nostalgic feelings . If I introspect , I would not think twice before putting myself under the category of insecure and introvert kids. Things change with time.:) Even now, Onam and Vishu brings back the vague mind of that kid to me. Now I am able to embrace that kid with a grown up, confident inner self . I think this technique of comforting your aches and hurts of mind as a mature self of the same childhood soul/mind works well. It brings harmony and happiness to my mind . 🙂 Food plays a big role in the formation of your memories.

Pradhaman is that one dessert which connects me to my childhood .The aroma of this dessert instantly takes me back to the Onam/Vishu , I had celebrated with my little sis Sabi. Nothing to replace those memories and the bonding we share sweetheart. Love you. Oh, I was writing the recipe and I’m totally lost in emotions now. 😉
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Chalo, let’s get back to the track. Here is the recipe of Parippu pradhaman just for you !

Ingredients
Moong dal/yellow lentils/cheru parippu – 1 cup
coconut milk – 2 cups
ghee- 1/2 cup
water – 1 cup
jaggery – 150 gm
Elaichi powder -1 tsp
cashewnuts – 2 tbsp
Raisins- 10 nos
Method
1. Roast the cheru parippu/moong dal in a thick bottomed cooker until golden brown. Add boiled water into it. Cover and wait for 2 to 3 whistles.
2. Boil the jaggery blocks in 1 or 2 cups of water to form a liquid. Strain out the impurities.
3. Add the jaggery liquid into the cooked dal after adding thin coconut milk.Bring it to boil.
4. Add some ghee into it and keep stirring for 5 to 6 minutes.Add elaichi powder to it.
5. Now add the thick coconut milk gently into the cooker and switch off the flame. continue stirring to avoid separation..
6. Heat the remaining ghee in a small pan and fry cashews and raisins in it. Pour it in to the payasam along with ghee.
Serve hot or chilled.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Kaalan

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Kaalan is a traditional Kerala vegetarian preparation using curd,coconut and vegetables like raw plantain and yam. It’s a grand mom’s recipe which is passed on from generations.Kaalan is different from Avial due to the choice of veggies used . It is more sour than Avial too. Kaalan is thick in consistency . The ‘Nenthra” Plantain is used for Kaalan which is available in Kerala and neighbouring states. My sis-in -law told me that these days she finds them even in UAE and Canada also. I think anything and everything is available everywhere these days. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry, Puli inji and Payasam will do the magic for you! 🙂
Ingredients
Raw plantain – 1
yam/elephant foot veggie – 1 cup square pieces
sour curd – 1 cup
freshly grated coconut – i cup
cumin seeds – 1 teaspoon
pepper powder – 1 tsp
turmeric powder – 1 pinch
salt – to taste
mustard seeds – 1 tspn
curry leaves – 2 strands
red chilly whole – 2 nos
Method
1. Add the chopped square pieces of yam and plantain in a cooker along with one cup water,turmeric powder , pepper powder and salt. Wait for two whistles.
2. Grind coconut,cumin and curd into a coarse paste using a mixie.Add this paste to the cooked veggies and bring it to boil on medium flame. Keep stirring . Otherwise curd may separate.
3. Check the salt and consistency. Add more curd if you want to adjust the consistency.Switch off the flame.
4. Heat one tablespoon coconut oil/any oil in a small pan and crackle mustard seeds, red chilly whole and curry leaves.Add this seasoning to the gravy which is ready in the cooker.
Enjoy with steamed rice and papad.
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Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry, Puli inji and Payasam will do the magic for you! 🙂

Puli-inji

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Okay, now I’m gonna thrill your taste buds with this heavenly combo of sweet,salt, spice and tangy side dish which is called Puly inji. Inji is the name for ginger in malayalam and puli means sourness. It’s a typical Kerala traditional dish which is served on traditional Sadya,feast. It’s my personal favourite as it kind of represents a bit of myself in nature. You may add some more flavours to it like….bitterness. 😉 (Only at times ,not always).
It’s the best way to pickle your ginger to a day when you need something unusual and heavenly to boost up your taste buds and senses. Goes very well with rice,but trust me, I love it as a dip to my parattas and rotis too.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
Ingredients
Ginger -finely chopped – 2 tbsp full
green chilly – finely chopped – 1
red chilly powder – 1/2 tsp
curry leaves – 1 strand
oil- 1 tbsp
salt – to taste
tamarind pulp – 1 tbsp
Jaggery – one block/2 to 3 tbsp if melted in some water.

Method
1.Heat some oil in a small pan and add ginger and green chillies into it. Saute till the colour of ginger turns brown. Add red chilly powder and saute for few seconds. Now add the tamarind pulp and bring it to a boil. Slowly add the jaggery which is already melted in some water into the pan and mix very well.
2. Add salt to taste and mix well.
3. Balance the salt,sweetness and sourness according to your requirement by adding the appropriate quantities of salt,jaggery and tamarind.
4. Crackle mustard seeds in 1/2 a teaspoon of oil and add curry leaves too. This would be a good tadka for the dish. Pour it over the dish.
Enjoy!
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Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Vishu Sadya ( Scrumptious vegetarian spread of Kerala)

DSCN6829 I asked my children to look into the mirror and say what they saw there. My 7 yr old younger one Aaru, very carefully looked into the mirror and said, “Mom, I can see my nose”. Elder one did not answer as he was trying to figure out the complicated answer which his mom is expecting to hear. He knew very well that ‘face” is not the expected answer as it’s the simplest answer any one could guess. Mom needs some more and what’s that???? Aaru’s innocent answer amused me but I had to give them the correct answer myself. The situation where I asked them this question was at Vishukkani, the first sight arranged by the” lady of the house” for the rest of the family members. Mirror is one of the most essential part of Vishukkani as it symbolizes one’s role in making his own future. It tells us that ‘You are the one who make or break your own future”. The message is truly and highly valuable and that’s what I was trying to convey to my kids through the question “What do you see in the mirror?”

At Vishukkani, every basic and luxurious need of yours is displayed like food items,gold,silver money and good clothes. I wonder why we are not adding I-phones also to this list. 😉 Vishukkani has to be seen between 4 and 6 AM and is generally arranged by grand mother or mother.While seeing the vishukkani ,you pray for a prosperous new year ahead. Elders gift you with money or goodies and you touch their feet and seek for blessings.My husband just loves this tradition as that’s the only day I touch his feet as he is the eldest of our nuclear family. 😛 🙂 Next comes the scrumptious meal ,Vishu Sadya which I prepared for my family. Sadya is served on banana leaf and no cutleries are used to eat the meal. You are supposed to enjoy the meal with your beautiful hands. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

DSCN6860 I know that you are drooling while looking into the Sadya pic. Not your fault mate. It’s very natural and continue drooling. I am not gonna tell anyone. 😉 Sadya is an elaborate vegetarian spread with many dishes and desserts called payasam. Coconut ,coconut milk,and curry leaves play a big role in the cooking procedure.I belong to North Kerala,Malabar and we don’t mind having fish and chicken along with Sadya. Every dish has got a specific place in the banana leaf and it also has a scientific explanation. The banana leaf symbolizes a human body and every dish’s nutrients for each part of the body decides where on the leaf it has to be served.

The Sadya includes sarkkara uppery,uppery,mango pickle, pappadam, koottu curry,thoran, avial,sambar ,olan,pachadi,kitchadi,kaalan,puli inji,erissery,rasam, butter milk, banana and payasams. Payasams are of many kind but here I’ve served parippu pradhaman and pal ada payasam.I’ve tried to cover as many dishes as possible by me but there are many more which I wish to cover in the coming years.Kaara appam/Unniyappam and achappam/rose cookies are the sweet snacks prepared on Vishu. They are served in the brass uruli along with the Sadya for you to see. Please have a look dear!The Sadya dish’s recipes are included in my blog under kerala vegetarian dishes and on searching you can find them. DSCN6850 And that’s me in my traditional kerala saree which is a 2-piece saree called Mundu and Veshti. 😉 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Avial ( Mixed vegetable in yogurt and ground coconut)

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Mythology behind this dish
It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima’s name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut. There are mythological variations. Bheema is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve meals for them. There was no sufficient vegetables to cook any single recipe for side dish, so Bheema used what ever available vegetables to make a new dish, which came to know as Avial.
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Another narrative version relates to the attempt made by Kauravas to kill Bhima. After poisoning Bhima, Kauravas tied Bhima and threw him to water. Kauravas also communicated that they saw Bhima drowning in water. With the completion of the days of mourning, a funeral feast was planned and preparation were underway. Unexpectedly, Bhima emerged from the water, rescued by the Nagas. With this, preparations for the feast was cancelled. However, Bhima was unhappy with this decision, and decided to mix all of the vegetables to prepare a new dish, that later became popular as Avial. Another myth that in the kingdom of thiruvithankor in Kerala there was a great fest held by the king. Every one in the kingdom came to eat so there was a shortage of curry to be served. But in the kitchen also stocks were less so when the king visited the kitchen he found that a lot of vegetables were wasted when they were peeled . The king ordered the cook to make a curry with this along with some other ingredients so Avial was born. -Wikipedia.

Avial is an essential part of Kerala sadya, vegeterian feast. North keralites even add a piece of bitter gourd into this dish and wonderfuly cover up the bitterness with other ingredients. The final taste of Avial is just heavenly.
My plate with Avial as a side dish is added here. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
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How to cook Avial?
Ingredients
Raw plantain – 1
elephant foot vegetable/yam – few pieces
carrot – 1 french beans – 10 nos
Drum sticks – 2 nos
Ash gourd pieces – 100 gms
bitter gourd – 2 finger shaped pieces only
sour curd – 1 cup
freshly grated coconut – 1 cup
cumin seeds – 1 tsp
green chillies – 2
coconut oil – 2 tbsp
curry leaves – 2 strands
turmeric powder – one pinch
salt – to taste
garlic – 2 to 3 pods (optional)
Method
1. Cook all the veggies together in a big pan/kadai after adding one cup water ,turmeric powder and salt .Grind coconut,green chillies and cumin to a coarse paste using curd and keep aside.
2. Once the veggies are cooked, make a dip in the middle as shown in the pic and add bruised garlic to it. Boil for 2 minutes.
3. Now add the coconut paste into the dip and slowly mix it with the boiled vceggies using a spoon. Make sure the coconut paste is mixed very well with the veggies.Check the sourness. If you need more, add more curd.Cook for 2 to 3 minutes with stirring occassionaly.
4. Switch off the flame and pour coconut oil ( preferably virgin oil) on top of the avial which is ready now. Add curry leaves. Mix gently and leave it covered for another few minutes for the aroma to set in.
Serve with rice and sambar.
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Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Restaurant style Butter chicken (At home)

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I don’t think there will be any one in this country who has never tasted Butter chicken. You end up in a restaurant where the dishes have peculiar names and you are sweating to understand, Your friend says, “chordo yaar, Butter chicken order kar le”. 😉 Your friend is pretty sure that nothing can ever go wrong with this delicious dish and he even knows that it is a 100% value for money decision.Every foodie who is reading this please look back to your initial food expeditions, and come back to me if you can’t remember those days where you ended up ordering for Butter chicken after reading the confusing menu card.

Needless to say, even I’m a big fan of “Butter chicken”. My favourite Butter chicken hails from Moti mahal chain of restaurants. There is something heavenly about the taste of their Butter chicken. But as you all know, every one has secrets. 😉 and I don’t think Moti mahal is gonna share it’s secret with me. So, I had been experimenting on quite a few recipes to get a closest taste of their butter chicken in my kitchen. And yeahh…Finally! Thanks to Vahchef.
Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

Cuisine         Indian

Serves           3

Preparation time    40 minutes
Ingredients
Chicken pieces – 500 gms
curd- 1 cup
kasuri methi/dried fenu greek leaves- 2 pinches
lemon juice – of half lemon
Kashmiri red chilly pdr – 1 tbsp
Normal red chilly pdr – 1/2 tbsp
garam masala – 1 tsp
sugar – 1 tbsp
Butter – 4 to 5 tbsp
fresh cream – 3 tbsp
tomatoes – 3 medium sized
maida/all purpose flour – 1 tbsp
Cashew nuts – 10 nos
Onion – 1 big ( slice and fry till golden brown and crush using hands)

3 Main steps
1. Marinating and then cooking chicken pieces.
2. Preparing the sauce /gravy.
3. Mixing chicken and gravy together

How to marinate chicken?
In a big bowl, add chicken pieces along with yogurt,salt,red chilli powder and lemon juice.Mix very well with your hands and leave it for marination for atleast 2 hours.Grill the chicken or deep fry in butter and keep aside.

How to make gravy?
1.Take a large bowl and mix all the ingredients like ginger garlic paste, cumin powder,coriander powder,dried fenu greek leaves,fried onions crushed in hands,sugar,salt and some water to make a paste.Keep aside.
2. Leave whole tomatoes in hot water for 10 minutes. Deseed and take out the skin. Make a puree of this using mixie.Grind cashewnuts using some milk and keep aside.
3.Heat some butter in a pan and add one table spoon maida into it. Saute to get a golden brown. Immediately add the masala from the bowl into the kadai. Saute on medium flame for about 6 minutes. Now add the tomato puree and mix very well. Cover with a lid and cook for 15 to 20 minutes with occasional stirring.Once the butter seperates in the gravy, add sugar and salt to balance the taste as per your taste.Mix very well.Now it’s time to add the chicken pieces which are already grilled or deep fried . Mix well and cook again for 5 minutes.
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4. Now add the fresh cream and stir gently. Switch off the flame. The more sinful , the more tastier. So add a little more extra butter now if u like.
Serve hot with Naan or Kulcha.

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You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Sambar Varutharachathu ( With added aroma of roasted coconut )

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Sambar is the most famous vegetable gravy of South India. I ‘ve tasted many different flavours of this one dish from different parts of the country. If it’s spicy ,tangy and slightly thick in Kerala, Karanataka has a mild sweet taste to it. Tamil Sambar tastes entirely different and Andhra Sambar is the spiciest. How ever differently it is flavoured, people just love it. I’ve met people from other states who thinks that Sambar , rice and Idli are the only food people eat in South India. Well, I would say, Sambar is so popular all over the country that it has reached every single state and people love it.And that’s what makes it so famous for people to think that this is the only food southies eat. (Lol) I would want other endless dishes of Kerala cuisine (veg &Non veg) also to reach the food lovers of this world.

As Rocky & Mayur from Food mad correctly said in their blog, Vada raha, South India has the largest variety of B’fast dishes in the country.I could see them enjoying the mouth-watering sea food and non veg varieties along with vegetarian dishes on my screen.I was happy about them finding out the flavourful delicious food and bringing it out to the public.
Here I’m making Sambar which has added aroma of roasted coconut in it. This is how Sambar is made in my place,Payyannur. Payyannur is a small beautiful coastal town with a lot to satisfy your food cravings. I wish I could take you there through my blog to give you a taste of it. I may not be able to cover up every dish in a single post and may take years to cover all of it. But I wish to make a beginning of it here.Stay tuned ! 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

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Ingredients
Tuvar dal/Yellow lentils – Cooked and mashed – 1 cup
freshly grated coconut – 1 cup
Baby onions – 1/2 cup
tomato – 1
Potato – 1
Ladies finger – 10 nos
bringal – 1 small
Carrot – 1 small
drum sticks – 1 or 2
( Any veggie of your choice can be used but these are the traditional choice . Please avoid using cauliflower or capsicum in Sambar as I would say it spoils the whole show )
Mustard seeds- 1 tea spoon
Fenugreek seeds – 1/4 teaspoon
Whole red chillies – 1 or 2
Curry leaves – 3 strands
tamarind pulp – 2 table spoon
turmeric pdr – 1/2 teaspoon
Red chilly pdr – 1 table spoon
coriander powder – 2 table spoon
asafoetida one pinch
oil – 2 to 3 table spoon
Method
1.Add yellow lentils along with 2 to 3 cups of water, turmeric powder and a little salt in a cooker. Wait for 4 whistles. Once dal is cooked , mash it a little with the spoon.
2. In a small pan, heat 2 to 3 table spoon oil. Add fenugreek seeds and once the seeds turn brown quickly add half of the chopped onions. Once onions turn brown, add grated coconut to it and keep stirring till the coconut is deep dark brown. Now add all the masala powders to it and stir for another 3 minutes. Using whole masalas instead of powders will be a better option for better taste.
3. Now grind this roasted and fried masala to a fine paste in a mixie.
4. Add this masala into the nicely cut veggies in another pot/wok along with salt and tamarind pulp. Make sure the veggies are cooked well in this masala by adding required water and salt to taste.Add ladies finger and tomatoes to the pot only when potatoes are half-cooked as it will avoid over cooking of tender veggies.
5. Now add the mashed dal/lentils into this veggie masala and check for your preferred consistency.Use water to get the consistency you need.Add asafoetida at this stage and bring it to a boil. Cook on medium to low flame for 3 minutes stirring occasionally.
6. Sambar is ready. Now add some curry leaves and keep it covered.
7.Heat one table spoon oil in a small pan and add mustard seeds,whole ed chillies and curry leaves to it. Make sure that he mustards crack fully to release the amino acids present in them. Add this seasoning on top of the sambar.
Enjoy with rice, idly or Dosa.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Koottu curry

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Koottu curry is one of the delicious spread of Kerala Sadya, feast. This dish is so well-balanced that your need for proteins, fibre and vitamins are completely taken care off. This beautiful dish is a combination of bengal gram and vegetables like elephant gourd,raw plantain and white gourd. The masala is mildly spiced with black pepper and to balance the spicy heat, cool coconut and cumin mixture is used in the gravy. Koottu curry is neither dry nor too wet in texture. This dish is a great combination for rice and even rotis. I’m sure, once you taste it, the flavour will linger on your tongue as well as mind.So here I’m gonna explain how this wonderful dish has to be prepared.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
Ingredients
Bengal gram – 150 gms
raw plantain/raw banana – 1 nos
Elephant gourd – 1 cup chopped pieces
white gourd – 1/2 cup chopped pieces (optional)
freshly grated coconut – 1 cup
cumin seeds – 1 tbsp
black pepper powder – 1 tbsp
red chilli pdr – 1 tsp
turmeric pdr – 1/2 tsp
curry leaves – 2 strands
mustard seeds – 1 tsp
whole red chillies – 2
oil – 1 tbsp
Method
1. Soak bengal grams over night or for at least 6 hours . Boil black grams in 2 to 3 cups of water in a cooker along with salt, red chilly powder,black pepper powder and salt.(6 to 7 whistles )
2. Grind coconut and cumin seeds to a fine paste using mixie.
3. Add this coconut paste to the boiled grams. You may remove some water from bengal gram before you add the paste to it. This is optional. Depends completely on the consistency you prefer. Koottu curry is a thick semi gravy.
4. Mix the paste thoroughly with the boiled grams and cook on medium heat for 5 to 6 minutes stirring occasionaly.Switch off the flame.
5. Heat 1 tbsp oil in a small pan and crackle mustard seeds ,curry leaves and red chillies in it.Add this seasoning to the gravy which is ready in the cooker.One table spoon coconut fried to dark brown in the same oil along with other seasonings will add extra aroma and flavour to the dish.
Enjoy with rice!

Tips
1. boil elephant gourd pieces separately and throw the water .It would be safe to add the cooked pieces to the cooked grams in the later part of cooking.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)