Onam Sadya Special: Olan

Olan

This is a special dish which is made mostly for a sadya. This dish needs very little time to prepare also it is one of those dishes that is made in small quantities when Amma would make a sadya not everyone likes the taste of it and secondly it can get rancid very soon. The main constituent of this dish is raw pumpkin and coconut milk.

Amma would make this last so that when served it is fresh. Lets get quickly through this recipe.


Ingredients

Raw Pumpkin: 100 gms (thinly sliced rectangular pcs)
Onions: 1 small (thinly sliced)
Green Chillies: 2 nos
Ginger: 1/4 inch sliced
Curry Leaves 4-5 nos
Coconut milk: 4-5 tbsps
Coconut: 1/4 tsp
salt to taste


Method:

1. Boil Pumpkin + Onions+ Green Chillies+Ginger in very little water
2.Add coconut milk+ curry leaves + oil and salt to taste

Olan is ready!!!!!

This is ready isnt it simple....Mallu cooking is simple!!!!!

Onam Sadya Special: Elashery (Raw Plantain & Elephant Yam Curry)

A Sadya is incomplete without Elashery. I am still not perfect to make this but with experience it gets better. Amma had a set of instructions on how to prepare this dish. the course of this recipe we would know that. Elashery is Pushkar's (my husband) favorite dish. I think Elashery is one of the few malayalam words he picked up quickly. Elashery is made with Raw plaintain and elephant yam, You can use any raw plantain but my choice is the Etha kaya, the Plaintain found in Kerala the long one. In mumbai you would get this in Matunga.

Lets get to the receipe

Elashery

Ingredients

Elephant Yam : Chopped in asymmetrical pcs (100-200gms)

Raw Plaintain: Chopped in asymmetrical pcs (100-200gms)

Beans (Payara); 2-3 nos
One Full Coconut: Grated

Mustard seed: 1tsp

Cumin seeds: 1-2 tsp

Pepper: 1-2 tsp

Red chillies 2-3 

Curry Leaves: 5-6 nos

Turmeric: 2 tsp

Red Chilli powder; 1-2 tsp

Water: 100-200ml

Oil: 2-3 tbps
Salt to taste


Method

1. It is important to cut the veggies asymmetrically, unevenly. This is super easy just chop the way you feel
2. Boil the vegetables with salt+turmeric+chilli powder until they are firm but cooked
3. Grind half the grated coconut+cumin seeds+black pepper into a coarse paste avoid using water.
4. Mix this paste to the boiled vegetables and let it cook for 1 min. Keep aside
5. Heat oil in a pan add the mustard seeds+ the remaining grated  coconut. 
6. Saute till the colour of the mixture turns red ( like red ants in Amma's dictum because that is when the oil separates)
7. Mix this with curry and add the curry leaves.

Elashery read to be served. 

This dish has to be made on the day of the sadya because it has a lot of coconut, So if this needs to stored refrigerate in an air tight container.

Onam Sadya Special: Toran(Stir Fried Vegetables in Coconut)

There is a bit of a lag in writing down these recipes, so I have a lot of catching up to do, so next onam or Vishu all recipes are available on this site. Toran, or Uperi are vegetables stir fried with a tempering of mustard and curry leaves and in some vegetables asfoetida. The most commonly used veggie is Cabbage or french beans. In a Sadya most of the times either of the two vegetables are served.

My favorite vegetable  is Cabbage, it is easy to make and takes just 15 mins to cook up this meal and it taste best with Sambar Rice or also with plain chappatis. This is an office dabba takers option. 


Ingredients:

Cabbage: 500 gms (Finely chopped)
Chillies: 2-3 nos (slit lenghwise)
Curry Leaves: 5-6 nos
Asfoetida: 1 tsp
Mustard seeds: 1 tsp
Turmeric powder: 1 tsp
Sugar: 1 tsp
Freshly grated Coconut:  1/4 cup
Oil: 2-3 tbsp

Method
1. Heat oil in a Kadai.
2. Add the mustard seed, when the it starts to crackle add the curry leaves +  chillies + Tumeric powder and asofoetida.
3. Stir this mixture and the cabbage, Mix well and let this cook with the lid on for 5 mins.
4. Do not add the salt till the cabbage is cooked well as it reduces to half. After 5 mins add the salt and sugar and cook for a minute. 
5. Add the coconut and stir it for 30 seconds. 

The Toran is ready!!!


Some trivia Asofoetida is optional. For veggies like carrots, french beans, Ivy gourd, gherkins, Elephant yam, boil with salt and turmeric before you follow the above recipe.

Remember each vegetable has a unique taste so even if the recipe is same the taste of each Toran is different. 

Onam Sadya Special: Kalan (MoruKuttan) Mildly spiced buttermilk with Vegetables)

Kalan (MoruKuttan) 

Morukuttan this is the Keralite Kadi, usually served as a side dish for a sadya. Depending upon the time of the year the vegetables can be changed. The most commonly used vegetables are Elephant Yam or Raw Bananas (Ethakaya the long bananas found in abundance in Kerala) you can also get this vegetable in a south Indian market. If you are in Mumbai you will definitely get this in Matunga. In the summer during the festival of Vishu (The Keralaite New Year, April 14/15) the best fruit for this recipe is ripe mangoes.

Kalan is thick and Morukuttan is thin in consistency. Kalan is served for any sadya. 

Amma had some theories about vegetables she would say that elephant yam (suran, chena in Malayalam) would cook well only after the Malayalam calendar month of Karkadam, all most after the rainy season. I never understood why she would say that, Amma never liked using the pressure cooker, she believed in the process of slow cooking. Whenever Amma made Kalan, she would ask us to stir the broth continuously, to prevent the mixture from curdling, for Amma to give us this task it was a happy feeling, kinda like you get promoted. Amma had unique ways to teach,this was one of them.  

Ingredients

Any of the below vegetables are used to make Kalan, but for a Sadya we use elephant yam and raw bananas, or ripe mangoes ( as per the season). You have flexibility to choose either one or two vegetables, but because each of these has a distinct flavour the best combination for a sadya is elephant yam and raw bananas.

Elephant Yam (Suran, Chena): 1 cup (unevenly cut in 1inch cubes)

Raw Bananas: 1 cup (unevenly cut in 1inch cubes)

Ripe Mangoes: 2-3 nos (Cut unevenly along with the kernel)

Turmeric powder: 2 tsp

Green chillies: 2-3 nos

Grated coconut: 1 cup

Cumin seeds: 1-2 tsp

Pepper: 1-2 tsp

Buttermilk or yogurt (Buttermilk has to be thick add very little or no water to the yogurt) 2 cups

Curry Leaves; 3-4 nos

Sugar: 1-2 tsp

For Tempering

Fenugreek seeds: 1/4 tsp 

Dried red chillies: 3-4 nos

Mustard seeds: 1 tsp

Oil: 3-4 tsp

Water: upto 200 ml

Salt to taste 

Method

1. Boil the vegetable with adequate water and turmeric( you can add salt but adding salt slows the process of cooking so add it when it is cooked half way) ( if there is excess water drain it a little and use the water as stock) Too much water makes the curry watery.

2. Grind coconut +green chillies + cumin seeds+pepper into semi smooth paste.( Coconut chutney consistency)

3. Add the yogurt to this paste and grind again.

4. Add this mixture to the cooked vegetable, Keep stirring till the mixture starts to boil ( this is the most important step if you stop stirring the mixture will curdle, if there curry is too watery keep stirring at a low heat till you get a thick consistency) 

5. Add the sugar and salt.

For tempering

1. Heat oil in a non stick pan. 

2. Add fenugreek seeds when the colour changes add mustard seeds, red chillies and curry leaves

3. Add this to the curry. 

Enjoy!!!!

Some more tips

Kalan is called a koottu curry which means a side dish, you savour this Sambar and rice, but I like this best with Rice and Pooli Inji  and Pappad.

Do not overcook the vegetables.If you use pressure cooker put very little water for the vegetables. 

Ensure that the buttermilk or yogurt is not too sour or bitter. 

Pepper is optional, I love the flavour of pepper.

Kalan is another delicacy that can be prepared the previous day, this dish should not be served hot you cannot savour its taste when too hot. So my suggestion for a sadya is, make Kalan the first curry on your preparation list.

My mantra as Always taste your food before you serve

Onam Sadya Special: Pooli Inji (Tangy Ginger-Tamarind pickle)

Pooli Inji 

This literally means Tamarind and ginger or Sour ginger. This is a sweet and sour pickle and the ginger gives it the distinct taste, though served in small quantities in a Sadya this pickle is my all time favorite. This can be made a week in advance and stored for as much a month.

On any regular day also Pooli Inji can be enjoyed with curd rice, or Sambar rice, Also try having this pickle with idli or dosas the options are endless. 
My favorite though is have pooli inji with Kalan ( Spicy Malayali Kadi) and papad. 

Pooli Inji

Ingredients

Green Chillies: 1/4 cup finely chopped
ginger: 1/4 cup finely chopped
tamarind pulp: 1/2 bowl 
Mustard seeds: 1 tsp
fenugreek seeds (methi seeds): 1 tsp
curry leaves: 2-3 nos
turmeric 1 tsp
jaggery: 1/2 cup
oil: 2-3 tbsp
salt to taste

Method

1. Heat oil in a pan add fenugreek seeds (methi seeds).
2. Once the methi seeds change colour add mustard seeds & curry leaves
3. After the mustard seeds splutter add the chillies and saute for 1 minute
4. Add the ginger and saute till the ginger pieces are well cooked.
5. Add the tamarind pulp and let this boil, keep stirring occasionally. 
6. When the oil starts to separate add the turmeric powder and salt.
7. Add jaggery and let this cook till the mixture thickens. 

Adjust the salt before it thickens. 

Enjoy this with any of the rice dishes especially curd rice. Store this in an air tight container and refrigerate. Pooli Inji can be stored for upto a month.

Onam Sadya Special: Aviyal (Mildly Spiced Mixed Vegetable)

I would love to go on and on about Amma's culinary skill, but I am running a little behind schedule to put up these recipes as Onam is near.

A little trivia about Aviyal, A mildly spiced mixed vegetable, Aviyal has it is distinct variations in Kerala, but these variations are mild, like adding garlic or tamarind pulp or yogurt. The basic recipe remains the same. 
Amma would always make some of these curries the previous day Aviyal was  one of them,if you asked her she would say it taste better the next day!!!!


 Let us start of with another amazing Amma special: Aviyal

Ingredients


Elephant Yam: 1/2 cup
Red Pumpkin: 1/2 cup
Ash gourd: 1/2 cup
Carrots: 1/2 cup 
Drumstick: 1/2 Cup
Beans: 1/2 cup
(All veggies have to be cut uniformly 1 inch long slices)

Turmeric Powder 1 tsp
Fresh Grated Coconut: 1 cup
Beaten Yogurt: 2 tbsp
Cumin seeds: 1-2 tsp
Green chillies: 2-3 nos
Curry Leaves: 5-6 nos
Coconut oil: 2 tsp
Water: 200 ml
Salt to taste



Method

1. Boil all vegetables in adequate water with turmeric and salt ( Do not ovecook)
2. Grind coconut + cumin seeds+green chillies into a coarse paste enough to blend all ingredients.
3. Add this mixture to the boiled vegetables.
4. Add yogurt and let this come to a boil and add salt.
5. Remove from heat and add coconut oil and curry leaves.

Consistency of the aviyal is very important,it should not be too watery and too dry, At the time of boiling veggies if you think there is excess water drain it a little, this water can also be used as vegetable stock.

Enjoy Aviyal with rice and sambar.

Onam Sadya Special: Kerala Sambar

Onam the Harvest festival of Kerala is round the corner. This will be the first onam without my darling grandmother...This festival is close to all Malayalis and is celebrated by Malayalis all across the world irrespective of cast and creed. Every Malayali welcomes the king of Kerala Mahabali to their homes.

 Onam has always been special to my family because Amma would make it special for us, as kids we siblings never really knew why it was celebrated but eating on a plantain leaf was something we looked forward to. Onam is special to me as the whole family would get together a night before to prepare for this meal.

So this is my tribute to my grandmother...Amma 

In the coming days till  15th September around Onam time I will post atleast one recipe that is served for Onam.

So here goes my first recipe

The Sambar Trivia (Spicy Curry with Lentils & Vegetables)
 

Though I love everything served on the plantain leaf Sambar is my most sort after curry.  Sambar is made practically on any other normal day, but without Sambar the Sadya is incomplete.

Sambar mixes and masalas are available in department stores,but I am a little old school I make my own sambar masala and if you want the Sambar to taste yummier try making the masala at home.

I know this literature need not be told, but Sambar by Malayalis is very different form what you get at your regular South India hotels, because it is not sweet, the Sambar is pungent and spicy. So if you are accustomed to eating the sweet Sambar this will be a little different for your palate

The vegetables you add to your Sambar determine the taste of this curry and each one in unique. My favorite is the one with drumstick, this can also be made with Okra, Brinjal & only plain onions.

Amma would always put potatoes in Sambar, try it is really yummy the potatoes enhance the taste of the Sambar.

The other most important ingredient in a Sambar is  Asfoetida (Hing), this should be best quality you can get. 

I also recommend if you do not wish to make this masala and intend to have Malayali Sambar, try the Eastern Sambar Masala. 

The best asfoetida is the raw blocks that you can get at your kirana or I suggest LG Asfoetida. 

Amma never had any measurements in mind she cooked with love, and that is what she has taught us, So measurements may vary and trust your instincts when you make something. 

Golden Rule to cooking : ALWAYS TASTE YOUR FOOD BEFORE YOU SERVE!!!!!!

Sambar Ingredients

Tur Dal : 1 cup (boiled)

Onions: 2 nos (Diced)

Drumstick: 2 nos (cut in 2 inch pcs)

Red Pumpkin: half cup (cubed)

Brinjal: half cup (cubed)

Potatoes: 2 nos (Diced)

Tomatoes: 2 nos (Diced)

Tamarind pulp: half a cup 

Curry Leaves

Water: 300 ml

Turmeric powder: 1 tsp

Salt to taste

* Okra: Dice the okra in halves, Saute them in oil till the stickiness evaporates and the Okra is well cooked. If you use the okra directly the Sambar will be very slimy.

Sambar Masala

Fresh Grated Coconut: 1/2 cup

Oil: 3-4 tablespoon

Fenugreek seeds (methi seeds): 1/2 tsp

small shallots (small onions): 5-6 nos

Curry leaves: 5-6 nos

Coriander powder : 2-3 tsp

Chilli powder: 2-3 tsp

Asfoetida: 2-3 tsp 

Tempering

Oil: 2-3 tsp

Mustard seed: 1 tsp

Dried Red Chillies: 2-3 nos

Method:

Sambar Masala

1. Heat Oil in a non stick pan. Once the oil is hot add the fenugreek seeds once they crackle add the coconut, curry leaves & small red onions.

2. Keep stirring this mixture to avoid the coconut getting burnt. Saute this mixture till the coconut is red in colour should look like red ants and when the oil starts to separate a little.

3. Add the coriander powder and give it a quick stir.

4. Remove from heat and add the chilli powder and asfoetida. 

5. Let this mixture cool down and then grind this into a smooth paste.

Sambar

1. Boil the tur dal with turmeric and asfoetida. ( This can be pressure cooked)
2. Boil the vegetables in adequate water add turmeric powder and a little chilli powder.
3. Add the freshly made masala once the potatoes are firm but cooked well.
4. Let this mixture boil for 2-3 minutes. 
5. Add the tamarind pulp and let the mixture simmer for 2-3 minutes.
6. Add salt and mix well.

 Tempering

1. Heat oil in a pan add the mustard seeds, after they start crackling add the dried chillies.
2. Mix this to Sambar and then add curry leaves.


Sambar is best served with Boiled Rice, Ghee, Cabbage Toran and Pappad

Enjoy!!!!

Amma Special: Kerala Chicken Curry Recipe

I always wonder who taught Amma to cook so well, whatever she makes tastes so good, even if doesn't really know how it taste, Amma is a vegetarian!!! but her chicken curry can give good chef's a run for their money. 

Amma would say the gravy should not be so like liquid that the meat will float in it, nor should it be so thick that rice doesn't taste well with it. This chicken curry has very little ingredients but the taste makes you feel you have so many spices in it.

Kerala Chicken Curry (Kozhi Varthaarchata) 

Preparation Time: 45-60 mins                                                             Serves: 4

Ingredients

Chicken pieces (medium sized pieces) - 1 kg
Freshly grated coconut - 1/2 cup
Garlic - 5-6 cloves
Onions -  2 nos (thinly sliced)
Small onions - 4-5 nos
Curry Leaves - a handful
Cinnamon - 1/2 inch stick
Cardamom - 1 no
Cloves - 2 nos
Coriander powder - 2 tbsp
Chili Powder - 2 tbsp
Turmeric Powder - 2 tsp
Ginger Julienne - 2 tbsp
Oil -  4- 5 tbsp
Green Chillies - 2 slit in halves

Method

1. Clean the chicken pieces and add 1 tbsp ginger julienne + turmeric powder and slit chillies and let this rest till we make the masala for the curry
2. Dry roast garlic for a minute
3. Dry roast cardamom + cloves + cinnamon (whole spices)
4. In a pan heat two tbsp oil, when the oil is hot add coconut+ curry leaves + small onions +  roasted garlic + roasted whole spices.
5. Saute till the the coconut mixture turns red (It should resemble like red ants in Amma's words). Stir continuously or the mixture will burn. 
6. Add Coriander powder and saute for 30 secs, turn of the heat and add the chilli powder
7. Let this mixture cool down and then grind this into a smooth paste.
8. In a thick bottom vessel heat 2 tbsp oil and add onion + ginger + curry leaves and saute till the onions are slightly golden in colour.
9. Add the ground masala and fry this till the oil floats (this should take 2-3 mins)
10. Add the pieces of chicken and very little water cook on low heat till the chicken is half cooked
11. Add salt and cook till the chicken pieces are well done. 
12. If the gravy is too watery keep the lid open and let the curry cook till you get the desired consistency
13. Serve this with Kerala Parathas/Boiled Rice/Rotis

Tips

1. If you wish to make this dry just keep the lid open till all the water evaporates, it tastes equally good.
2. Try to use fresh chicken, trust me it tastes better!!!

Amma Special: Kerala Fish Curry

Amma never had a liking towards Non Vegetarian food, But she made the best non vegetarian food ever. Wonder how she knew how spice goes to make the best fish curry. Amma always says do not think of measuring the ingredients you use "Taste" is what matters. 

So today my blog takes me to the most simplest of Amma's fish curry. 

Kerala Fish Curry 

Traditionally in Kerala households this dish is made in a clay pot. We at home like prawns cooked this way any other fish will always do but for my sisters and me it is prawns that works.

Ingredients

Fish Fillets - 500 gms
(King Fish (Surmai), Sardines (Tarali), Mackarel (Aiyla, Bangda), Prawns
Coconut grated - 1/2 cup
Onions - 2 (cut in halves)
Ginger - 1 inch cut in two pieces
Curry Leaves - Handful
Corriander Powder - 2 tbsp
Chilli Powder - 2 tbsp 
Tamarind Water - 1/2 cup
Coconut Oil - 1 tbsp
Green Chillies: 2 
Salt to taste


Method

1.  Wash the fillets, de-vein the prawns and rub a little salt.
2. In a mixer jar add the onions + curry leaves + Ginger pulse for 5 seconds till it coarsely ground. (If you have a mortar and pestle just crush the ingredients together.
3. Grind together coconut + coriander powder + chilly powder into a smooth paste with as little water as you can. 
4. Now place both these mixtures in clay pot add the Tamarind water and salt. Adjust the taste. At this stage you can also adjust the taste.
5. Add the fish fillets (prawns) let this cook on a low flame for 5-10 mins.
6. Add 1 tbsp coconut oil to this mixture. When the oil float on the surface your fish curry is ready.
7. Add curry leaves and slit green chillies at this stage.

Serve this with hot piping boiled rice and Fish Fry. Anything served on a plantain leaf enhances the taste of the food you eat try this with the Fish curry and rice.