Amma and her recipes (Traditional kerala recipes)

My grandmother (Amma) is the most  awesome cook, she loves to cook and moreover she loved to experiment with food, she lived her early years in a small village in Kerala, but after marriage Mumbai was her home, she welcomed the food from this city so well so you name it Mumbai signature dishes she knew how to make them, Amma's hands have the magic of creating just super awesome recipes from whatever ingredients she can find in the kitchen, even leftovers.

I don't remember throwing a packet of bread Amma had the creativity to make the most amazing bread vaadas such was Amma. 

So now Amma can't remember most of her cooking as age has caught up with her, but my younger sister Dr Di, who loves to cook, much much more than me had taken notes of her cooking and compiled them, We draw our references from these notes and the saying practice makes you perfect goes well without saying, I have learnt a great deal from Amma, right from the basic cup of chai to an entire kerala sadya, all the credit goes to Amma.

My blog is a an expression of her cooking and her experiments with food. 

I want to start here with the most basic of Amma's recipes. 

Curd Rice!!!

Amma's curd rice are the most yummy delicacy and it was always called the lunch option as it was the most easiest to make and carry. 

I remember taking my lunch box at work and then starving as my colleagues would leave me none.

This curd rice recipe makes a very healthy and wholesome meal, It is good for acidity and also doesn't put you to sleep unlike other rice preparations. 

Whenever I want to loose weight my first diet change is curd rice, I start eating curd rice and my body weight is automatically regulated. 

There is a myth that rice makes you put on weight realty check, for Mallus I think it works otherwise. I tried to find out why, there is just one difference Mallus only eat boiled rice, so the rice is light for your stomach. 

So let me jump to the recipe.

Ingredients: 

Boiled Rice:                       1 cup

Curd:                                1 cup (avoid sour curd)

Ginger:                             1/2 inch shredded or cut in very small cubes

Mustard seeds:                  1 tsp

Dried  red Chilli:                 2 nos

Green Chilli                       1 finely chopped 

Curry leaves:                     5-6 nos

Cucumber:                        1/4 cup (optional)

Coriander:                        1 tsp (optional)

Salt:                                as per taste

Oil:                                  for seasoning

Method: 

1. In the curd add the ginger, Green chillies, cucumber, Coriander Leaves & Salt. 

2. In a skillet heat oil, add mustard seeds,dried red chillies, curry leaves let this crackle. 

3. Add this mixture to the curd and mix. Add the rice to this mixture check the salt. 

4. Garnish with curry leaves or coriander. 

Tips: In summer curd tends to get sour easily it is suggested to add 2-3 tsp of milk to the entire curd and rice mixture. It is best served cold, I love curd rice with Sambhar, try it. Amma never used cucumber. Cucumber was my little variation after eating curd rice at Madras Cafe, Matunga