Hi There. So did you try my homemade curd recipe? How did it go? If not perfected then please keep trying. It is a recipe that you can definetely win. Do share me pics of your success.
What I love and almost don’t like about Kerala recipes is the usage of coconut. Almost in all recipes coconut is used. But some recipes do need coconut to add the flavour in. But I tend to add a little lesser coconut than what mostly people in this part of the world uses.
This recipe is calls for raw banana (the thick small variety) and green gram. You need not soak green gram. It can be instantly used.
Raw banana – 2
Green Gram – 1 cup
Grated fresh coconut – 1/2 cup
Shallots/ Small onion – 3-4
Garlic – 2 cloves
Green chilly – 3
Curry leaves – 2 stem
Cumin – 1/4 tsp
Turmeric – 1/4 tsp
Mustard – 1/4 tsp
Oil – 2 tblspn
Salt to taste
- Peel and dice the banana into medium cubes.
- In a pan take green gram and water (just above the level of green gram) and bring it to a boil. Let it boil till it cooks. Add water if needed. The cook on green gram should be just cooked. Do not over cook.
- In a blender take coconut, green chilly, garlic, shallots, cumin, turmeric and salt and blend it coarsely. It need not be fine paste. Instead all the ingredients should be coarsely blended.
- In a thick bottomed pan, add some oil.
- Splutter mustard seeds.
- Add curry leaves.
- Add the chopped banana.
- On high flame saute the chopped banana for 30 secs.
- Add 2-3 tblspn of water. Lower the flame and close and cook. Make sure to stir it in every minute so it does not burn or catch at the bottom of the pan.
- Once the banana is partially cooked add the green gram along with water.
- Add the blended coconut mix in.
- Adjust the salt and mix properly.
- Close and cook for another minute.
- Mash it lightly if you like.
- Remove and serve hot with rice and rasam.
You can also blend curry leaves with the coconut mix. It will give a different flavour.
Keep checking my Instagram posts to see what I am upto. Till next time see ya.
Another Onam special dish. This is Kerala style spiced yogurt curry. It is a regularly prepared in Kerala households but finds its special place in Onasadya. I love this curry and can have it as soup. I love to have it with chicken curry too. There are many variations to it like adding fruits in it. However this is a simple standard recipe.
Yogurt/ Curd – 1 cup
Water – 1/2 cup
Ginger – 1/2 inch piece
Garlic – 2 cloves
Grated coconut – 1/2 cup
Turmeric powder – 1/2 tsp
Red Chilly powder – 1 tsp
Green Chilly – 2-3
Shallots – 2-3
Curry Leaves – 1 stem
Asafoetida Powder – 1/4 tsp
Mustard – 1/2 tsp
Oil – 1 tblspn
Salt to taste
- In a blender take coconut, ginger, garlic and turmeric and blend. Add 2 tblspn water and blend to make a smooth paste.
- In a pan take yogurt and water and whisk well so no thick lumps are there. It should be fluid and smooth consistency.
- Add the coconut mixture in this and whisk well.
- Add salt and place it on stove on low heat.
- Replace the whisk with a ladle and keep stirring the curry.
- Keep on stirring and at one point you will see steam appearing from the pan.
- Switch off the lid and do not let it reach boiling point.
- In a tadka pan, heat some oil.
- Once oil is hot splutter mustard seeds.
- Add chopped shallots and brown them.
- When the shallots a lightly browned add curry leaves, asafoetida and chilly powder.
- Remove from flame and pour this tadka over the yogurt curry and mix well.
- Do not let the yogurt curry boil as it may split.
- You can skip coconut if you have thick yogurt.
- Adjust the consistency of the curry and add water accordingly.
- I don’t like sour curd hence I used non-sour curd for this recipe.
- You can replace ginger and garlic with their paste.
We don’t often get prawns but when we do , we celebrate it. This curry is of beautiful tiger prawns that is prepared in rich, creamy and sweet coconut milk. I like this kind of preparation since it is light on your stomach, smooth and creamy.
Hope you will like this recipe and try as a great accompaniment for your hot rice.
Tiger Prawns – 500 gms (Cleaned and de-veined)
Coconut Milk first extract – 1/2 cup
Coconut Milk second and third extract – 1/2 cup
Fennel seeds – 2 tsp
Black pepper – 1 tsp
Coriander Powder – 1 tblspn
Chilly Powder – 1 tsp
Turmeric Powder – 1 tsp
Green chilly – 3-4
Tamarind paste – 1 tsp
Ginger – 1/2 inch piece
Garlic – 7-8
Tomatoes – 2 medium
Onion – 1 medium
Mustard seeds – 1 tsp
Coconut oil – 1 tblspn
Curry Leaves – 1 sprig
Coriander Leaves – 2 tblspn chopped
Salt to taste
- To prepare Prawns Coconut Curry Recipe, begin by making a paste of fennel, pepper, ginger and garlic by adding a little water.
- Heat a kadai or meenchatty with oil.
- Once hot, splutter mustard seeds.
- Add the above paste and saute till the raw smell leaves.
- Add curry leaves, slit green chilli and chopped onions. Saute till onions turn translucent.
- Add in chopped tomatoes and cook till tomatoes turn mushy.
- Add in tamarind paste.
- Add coriander powder and chilli powder and mix for a minute.
- Add second and third milk extract of coconut.
- Add salt and bring it to a boil.
- Add cleaned and deveined prawns.
- Cook for 4-5 minutes.
- Now add first milk extract of coconut and mix well.
- Do not boil. Once it is heated enough take it off flame and garnish prawns coconut curry recipe with chopped coriander leaves.
- Serve Prawns Coconut Curry with hot steamed rice.
This recipe was published in Archana’s kitchen.
Today’s recipe is originated from the Malabar region of Kerala and a favourite during weddings, Iftar and other festivities. Its main ingredient is ripe plantain (Long bananas) from Kerala. Basically Unnakaya is ripe bananas that are steamed and then mashed and stuffed with coconut and nuts. They are then given desired shape and then deep fried.
I first had this when my colleague got it in office after Eid. It was over in minutes. It is very rich and sweet.I have tweaked the recipe a bit and scraped the coconut and instead of deep frying I fried it with minimal oil in my paniyaram pan. Nevertheless it still tastes yummy.
Ripe Plantain – 2
Nuts – Walnuts/ Almonds/ Cashew – ½ cup
Oil – as required
- Take plantain, trim the ends and steam it in a steamer with the peel on.
- Once soft, remove the plantain and allow it cool.
- Remove the peel off and mash the banana.
- Crush nuts into coarse mixture.
- Heat a paniyaram pan with 1-2 drops of oil in each well.
- Oil your palms well.
- Take small amount of mashed banana in your hands and make a ball.
- Make a small hole to stuff the nuts.
- Once stuffed, smoothen out the ball and drop it in one of the wells of the paniyaram pan.
- Repeat the same with remaining stuff.
- Turn the banana balls to brown on each side.
- Once evenly browned, remove from pan.
For the stuffing you can also add coconut or aval/ flattened rice. Enjoy it hot.
Do try it as a healthier option for deep frying. If you don’t have this pan then give the shape of small tikkis and fry it in pan.
Appam is comfort food of Kerala. I can have this any time of the day. Kids love it. It is soft and fluffy in the center and crisp at the edges. It takes a little effort and time to get all the preparations done and then making appams one by one on low flame. But all great things require time, love and care, right?
It is also known as paalappam. It can be enjoyed with so many side dishes. I will directly go to the recipe now.
INGREDIENTS FOR APPAM:
- Raw Rice – 1 cup
- Coconut – 1 small
- Baking Soda – 1 tsp
- Sugar – 1 tblspn
- Salt – as per Taste
- Wash and soak rice for atleast 6-7 hours.
- Break and remove coconut water in a container. Add 1 tablespoon sugar to it.
- Scrape the coconut and keep aside.
- Take the rice, coconut scrapings and coconut water and grind.
- Add a little cold water and grind again till the batter is smooth.
- Keep it for fermenting for atleast 5-6 hours.
- Add salt to the batter and mix well.
- Add baking soda and mix well.
- Heat appam pan and grease it with oil so appam does not stick. (If you have non-stick one then you can skip this step)
- Pour a ladle full of batter into the pan when it is hot.
- Hold the pan from its sides and move in circular motion of hand. So the batter spreads on the sides.
- Close it with a lid.
- After 1 minute open the lid and based on the crispiness you desired take the appam from the pan with a wooden spatula.
INGREDIENTS FOR MUTTA ROAST:
- Eggs – 2
- Onions – 2 Medium
- Tomato – 2 Medium
- Chilli Powder – 1 tablespoon
- Coriander Powder – ½ tblspn
- Fennel Seeds – 1 tsp
- Garam masala Powder – 1 tsp
- Coriander Leaves – 2 -3 stems
- Mustard – 1 tsp
- Curry Leaves – 1 stem
- Fresh or Frozen green peas – ½ cup
- Salt – as per taste
- Oil – 1 tblspn
INSTRUCTIONS FOR MUTTA ROAST:
- Hard boil the eggs, peel and cut from into 2.
- In a kadai, heat oil.
- Once the oil is hot, splutter mustard seeds.
- Add thinly sliced onions and salt.
- Saute them till they are slightly browned.
- Add green peas
- Add fennel seeds.
- Add the thinly sliced tomatoes.
- Cover and cook till the tomatoes have softened and wilted. Open the lid in between to give a stir so the contents does not burn.
- Once the tomatoes and green peas are cooked, make a gap at the middle of the kadai and add coriander, chilli and garam masala powder and slightly saute them for a second.
- Now mix all the onions in the masala.
- Adjust the salt and give a good mix.
- Remove from flame and add the eggs and chopped coriander leaves.
Serve hot with appams.
- Again grinding is the key. Grind properly for soft appams.
- We can make use of yeast instead of Baking Soda. Just add yeast with sugar and water to make a slurry. Add this to the batter and let it ferment.
- For this appam the consistency should be a little watery.
- If you are preparing the batter for 2 days and after first day storing the batter in fridge, make sure that the next day you keep the batter outside the fridge in room temperature for atleast 4 hours or else the appams will turn out soggy and sticky.
- When you take the batter to be poured on the appam pan don’t take it from the top. Instead mix it properly every time you take a ladleful of batter.