Bittergourd Kismuri Recipe – 2

This is yet another type of fried Bittergourd Kismuri that is made, the difference being that the coconut is ground here along with other condiments. It goes well with Rice or Rotis. Easy to prepare as the Yam can be fried and kept ready before hand!

Ingredients :

  • 250 gms Bittergourd
  • 1/4 of a large coconut grated
  • 9 roasted red chillies
  • 2 tbsps coriander seeds
  • 1tsp Tamarind paste
  • 1 inch piece of ginger
  • 1 large onion chopped fine
  • 1 green chilly
  • Salt
  • 2 tsps Coconut oil
  • Oil for frying the Bittergourd

Method :

Wash the Bittergourd and chop it into extremely small pieces as shown in the picture above. Apply salt and keep aside for ten minutes so that it releases water. . Heat the oil in a pan. Squeeze out all the water from the Bittergourd . Fry it in batches till crisp. Drain on absorbent paper and keep aside. Chop onions fine. Grate the ginger. Chop the chilly fine and crush with a little salt. Grind the coconut, roasted red chillies, coriander seeds, tamarind and ginger to a semi coarse paste with a little water. Tip it into a bowl. Add the chopped onions, crushed green chilly, coconut oil and the fried Bittergourd pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Bittergourd to absorb moisture from the Masala.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd Kismuri Recipe

Bitter gourd, Fried Yam and Okra are three of the items that are a must have when having live in guests. They come in handy in making a variety of dishes. One can use fried Bittergourd in making a Puddi Sagllein , two varieties of Kismuri and a pickle too. Posting a simple Bittergourd Kismuri today which goes well with Rice and Dal.

Ingredients :

  • 250 gms Bittergourd
  • Onions
  • Coconut
  • 2 tsps Coconut oil
  • 3 green chillies
  • Salt
  • Oil for frying the Bittergourd

Method :

Wash the Bittergourd and snip of both the ends. Chop it into extremely tiny pieces as shown in the above picture. Apply some salt and keep aside for ten minutes. You will notice that it releases water. Heat oil in a pan. Squeeze out the Bittergourd and fry it in batches till crisp. Remove and drain on a kitchen towel. Chop onions the same quantity as the fried Bittergourd . So also the grated coconut. Mince the green chillies. Crush them with a little salt. Mix the grated coconut, chopped onions, crushed green chillies and coconut oil. Mix thoroughly. Add the fried Bittergourd pieces just before serving as they tend to get soggy if mixed earlier. Goes well with hot rice or even with Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kootu Curry/ Chickpeas, Raw Banana and Yam in Coconut Masala Recipe

Kootu Curry is an essential part of feasts in Kerala. One may use vegetables of choice along with Black Chickpea though generally Yam and Raw Banana are vegetables of choice. Kootu Curry is a coconut based dish which also calls for a garnish of roasted coconut.

Ingredients :

  • 100 gms Chana/Black Chickpeas
  • 100 gms Yam
  • 1 small raw Banana
  • 1/2 coconut grated
  • 1/2 tsp Chilly powder
  • 1/2 tsp Haldi /Turmeric powder
  • 1/2 tsp pepper powder
  • 1/2 tsp Jeera/Cumin powder
  • 2 green chillies
  • 1 tbsp Coconut oil
  • 1 tsp mustard
  • 1 dry red chilly
  • 2 sprigs curry leaves
  • 4 tbsps grated coconut
  • Salt

Method :

Wash and soak the Chickpeas for 8 hours. Pressure cook with salt till done. Deskin Yam and Raw Banana. Wash and cube them. Boil them in water along with chilly and turmeric powder till done. Grind together coconut, green chillies, pepper and Cumin powder. Tip it into the cooked vegetables along with the cooked Chickpeas. Boil well. Dry roast four tbsps of coconut to a rich brown. Drop it into the Kootu Curry. Heat oil in a pan. Add mustard and after it splutters add the dry red chilly. Toss. Drop in the curry leaves. Toss and pour the seasoning into the Kootu curry. Heat well till all the flavours are infused for about ten minutes.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Kurukku Kalan Recipe

Kurukku Kaalan differs from the regular Kaalan based on its consistency. It is much thicker than the Kaalan which is of pouring consistency. Prepared in temples and during ‘Sadhya’/feast, it makes use of a generous amount of Curds which is flavoured with roasted Fenugreek seeds and a seasoning of curry leaves, broken red chilly and mustard in Coconut oil.

Ingredients :

  • 1 cup Raw Banana pieces
  • 1 cup Yam/Suran pieces
  • 1 tsp pepper powder
  • 1 tsp Haldi/Turmeric powder
  • 1/2 tsp Chilly powder
  • 500 ml thick curds
  • 1/2 of a small coconut grated
  • 5 green chillies
  • 1/2 tsp Jeera/Cumin seeds
  • 1/4 tsp Methi/Fenugreek seeds
  • 3 sprigs curry leaves
  • 1 broken dry red chilly
  • 1 tbsp Coconut oil
  • 1 tsp Mustard
  • Salt

Method :

Deskin the Yam and the Raw Banana. Wash thoroughly and cube them. Cook them in a glass of water with Pepper powder, Turmeric, salt, chilly powder and a sprig of curry leaves. Grind the coconut, green chillies, Jeera to a smooth paste and pour it into the cooked vegetables. Boil well. Whisk the Curds and drop it into the boiling Kaalan. Dry roast the Methi seeds and powder them. Tip them into the Kaalan. Mix well and keep aside. Heat the Coconut oil in a pan. Add the mustard seeds and after they splutter add a few Methi seeds and the dry red chilly. Toss. Add the remaining curry leaves. Toss and pour the seasoning into the Kaalan. Cover and keep aside for ten minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pineapple Pachadi Recipe

The term Pachadi refers to a cold preparation. A variety of Pachadi can be made from vegetables and fruits. Posting a Kerala style Pineapple Pachadi today. The sweet, spicy and tangy flavours will leave you asking for more!

Ingredients :

  • 250 gms Pineapple
  • 2 tbsps Jaggery syrup
  • 7 tbsps grated coconut
  • 1 green chilly
  • 1/4 tsp Mustard
  • 1/4 tsp Jeera/Cumin seeds
  • A pinch of Haldi /Turmeric
  • 10 tbsps Curds
  • Salt
  • 1 tbsp Coconut oil
  • 1/2 tsp Mustard
  • 1 dry red chilly
  • 2 sprigs curry leaves

Method :

Chop the pineapple into bite sized pieces. Boil it in a glass of water along with finely chopped green chilly, Turmeric and salt till done. Grind the grated coconut, cumin seeds and 1/4th tsp of mustard to a fine paste. Drop it into the pineapple pieces along with the jaggery syrup and boil thoroughly. Switch off, add the beaten curd to it and mix well. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly. Toss. Add the curry leaves, toss and drop the seasoning into the Pachadi. Allow to cool thoroughly before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Mathan Eriserry/Pumpkin and Cowpeas in Coconut gravy Recipe

Another delicacy from Kerala where Pumpkin and Cowpeas cooked in coconut gravy along with other condiments uses grated coconut in the seasoning to enhance the flavour of the Curry. Though one can use oil of one’s choice, authentic Kerala cuisine calls for the use of fragrant Coconut oil!

Ingredients :

  • 300 gms Pumpkin
  • 100 gms Cowpeas
  • 2 green chillies
  • 1/2 of a small coconut grated
  • 1/2 tsp Chilly powder
  • A pinch of Turmeric powder
  • 1/4 tsp Jeera/Cumin seeds
  • Salt
  • 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 2 sprigs curry leaves
  • 1 dried red chilly
  • 1 tbsp grated coconut

Method :

Deskin the Pumpkin and remove the seeds. Wash and chop into one inch by one inch pieces. Boil in a glass of water with a little salt till soft, but firm to touch. Pressure cook the Cowpeas with salt in two glasses of water till done. Grind the grated coconut, green chillies, red chilly powder and Jeera to a smooth paste. Pour it into the cooked Pumpkin and Cowpeas mixture. Add the turmeric powder, adjust salt and boil well. Heat oil in a pan. Add the mustard seeds and after they splutter drop in the dry red chilly. Toss. Add the grated coconut and curry leaves and roast till the coconut changes colour. Drop the seasoning into the boiling Eriserry. Switch off and keep aside for fifteen minutes for the flavours to infuse before serving.

Olan/ Vegetables in Coconut Milk Recipe

Olan is a traditional Keralite preparation. Kerala the Southern most state of India, known as God’s own Country with its beautiful back waters, beaches, swaying palms and a host of other tourist attractions uses coconuts in plenty in their cuisine. Olan is a must during auspicious ocassions. Vegetables cooked in coconut milk, flavoured with green chillies, curry leaves and ginger, drizzled with Coconut oil, make it so fragrant, that one can make a meal of it!

Ingredients :

  • 200 gms Ashgourd
  • 100 gms Cowpeas /Lobhia
  • 1 small Coconut grated
  • 4 green chillies
  • 1 inch piece of ginger
  • 2 sprigs curry leaves
  • Salt
  • 3 tsps Coconut oil

Method :

Deskin the Ashgourd, remove the seeds and chop it into bite sized pieces. Wash and pressure cook to one whistle in a glass of water with salt. Drain the water and keep it aside. Pressure cook the Cowpeas with a little salt in two glasses of water till done. Drain the water and keep this aside too. Chop the green chillies, grate the ginger and drop it into the cooked Ashgourd and Cowpeas mixture. Use the drained water to grind the coconut to a smooth paste. Strain the extract through a thin cloth. Keep it aside. Similarly, extract coconut milk twice, till the residue is devoid of any coconut milk. Pour the second and third extract into the Ashgourd and Cowpeas mixture. Adjust salt. Add the curry leaves and boil well for five minutes. Now add the first extract and after it has come to a boil allow it to simmer for a minute. Switch off and drizzle with coconut oil. Keep aside for fifteen minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Fried Yam Kismuri – 2

This is yet another type of fried Yam Kismuri that is made, the difference being that the coconut is ground here along with other condiments. It goes well with Rice or Rotis. Easy to prepare as the Yam can be fried and kept ready before hand!

Ingredients :

  • 250 gms Yam
  • 1/4 of a large coconut grated
  • 9 roasted red chillies
  • 2 tbsps coriander seeds
  • 1tsp Tamarind paste
  • 1 inch piece of ginger
  • 1 large onion chopped fine
  • 1 green chilly
  • Salt
  • 2 tsps Coconut oil
  • Oil for frying the Yam.

Method :

Deskin and wash the Yam well. Chop into extremely small pieces as shown in the picture above. Apply salt and keep aside for ten minutes so that it releases water. . Heat the oil in a pan. Squeeze out all the water from the Yam. Fry it in batches till crisp. Drain on absorbent paper and keep aside. Chop onions, fine. Grate the ginger. Chop the chilly fine and crush with a little salt. Grind the coconut, roasted red chillies, coriander seeds, tamarind and ginger to a semi coarse paste with a little water. Tip it into a bowl. Add the chopped onions, crushed green chilly, coconut oil and the fried Yam pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Yam to absorb moisture from the Masala.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd and Potato White Hummanna Recipe

This is a very popular Kerala Konkani dish called Dhavi Randayi meaning White Gravy. Green chillies added to spice the dish keep the white colour of this dish intact. Normally the Konkani community makes use of roasted red chillies in all their coconut gravies which gives the gravy a rich orange colour. This combination of Bittergourd and Potatoes is a family favourite.

Ingredients :

  • 1 bitter gourd
  • 2 large potatoes
  • 1/2 of a large coconut
  • 10 green chillies slit
  • 6 or more Bimbul/ tree sorrel depending on the sourness required
  • Kidney Bean sized piece of Hing/asafoetida
  • 2 tbsps Coconut oil
  • Salt

Method :
Slice the the Bittergourd into half moons. Slice and quarter the potatoes. Boil the Bittergourd, potato, slit green chillies and the Bimbul with salt till done. If tree sorrel or Bimbul is not available you can use either Hog Plums/Ambadi or tamarind paste. Grind the coconut to a smooth paste with Hing and add it to the cooked vegetables. Boil well and drizzle with coconut oil. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Valval /Vegetables in Coconut Milk Recipe

Valval or Yogiratna is a traditional Amchi dish prepared on festive ocassions. A blend of a variety of vegetables which are dunked in coconut milk, it can be made either by seasoning or without it. Both taste equally good as one has the flavour of the seasoning of jeera and curry leaves and the other is drizzled with hing and coconut oil. Posting one today without the seasoning.

Ingredients :

100 gms each of the following vegetables:

  • Ashgourd
  • Pumpkin
  • Gherkin
  • Runner beans
  • Ridgegourd
  • Potato
  • Peas
  • 10 green chillies slit
  • 1 Coconut
  • 15 Cashewnuts halved
  • Salt
  • 1 tsp Hing/asafoetida
  • 2 tbsps Coconut oil

Method :
Boil all the vegetables except pumpkin together with a little salt and slit green chillies in an open pan. When the vegetables are almost done add the pumpkin and boil well for a couple of minutes. Pressure cook the cashews with a little salt. Add them to the cooked vegetables Extract milk of one coconut by grinding the coconut to a fine paste with water and extracting the milk a couple of times. Add it to the boiled vegetables. Alternatively you can use the readily available coconut milk. Boil the Valval well. Drizzle with Hing and Coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.