Mutton Masala

Preperation Time: 1 hr

Ingredients:
Mutton - 1 lb (1/2 kg)
Onion - 2 big (Chopped)
Tomato - 2 medium (chopped)
Ginger - 1 1/2 inch piece
Garlic - 9 cloves
Green Chilli - 2
Turmeric Pwdr - 1 tsp
Chilli Pwdr - 2 tsp
Coriander Pwdr - 2 tbsp
Garam Masala - 1 1/2 tsp
Kitchen king masala - 1 tsp
Fennel Pwdr - 1 tsp
Fennel Seeds - a pinch
Mustard Seeds - 1 tbsp
Dry Red Chilli - 2
Cloves - 3
1/2 inch Cinnamon
Pepper Corns - 3
Curry leaves
Salt for taste
Oil

Preperation Method:
1) Grind garlic, ginger and green chillies together.
2) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add fennel seeds, Dry red chilli, cinnamon, cloves, pepper corns and onions to the pan.
3) Saute till Onion turns light brown in color.
4) Add the ground paste to the pan and saute for few seconds.
5) Add all the powders to the pan except Garam masala and mix well. Saute for a minute.
6) Add the mutton pieces together with salt and Garam masala and mix well. Keep stirring for few seconds till the mutton pieces get coated well with the masala mix.
7) Add tomatoes to the pan and saute for another 2 minutes.
8) Add 2 cups of water to the pan and mix well. Cover with a lid and let the contents cook for 45-50 minute.
9) Stir occassionally and keep cooking until the water evaporates and the gravy thickens.
10) Add curry leaves to the pan.

Note: It is always better to cook mutton in a pan rather than cooking in a pressure cooker. Cooking in a pan over a medium flame will help the muton to mix well with masalas and adds to the taste and flavor of the curry..

Serve Mutton Masala hot with Chapathi/Roti :-

Vedakka Aviyal (Okra Aviyal)

Preperation Time: 25-30 min

Ingredients:
Okra (vendakka) - 1 lb
Coconut - 1 1/2 cup
Shellots - 1 cup
Green Chilli - 3 nos
Jeera Seeds - 1 tsp
Curry Leaves
Coconut Oil
Salt for Taste
Water

Preperation Method:
1) Cut Okra into 1 inch long pieces.
2) Blend coconut, 1 shellot, green chilly, jeera seeds together.
3) Heat oil in a pan. Add remaining shellots to the pan and saute for 3 min.
4) Add Okra pieces to the pan and fry until the moisture evaporates from the okra.
5) Add the blended mix to okra and mix well. Add water, cover with a lid and allow it to boil until the water evaporates.
6) Add curry leaves to the aviyal and switch off the flame.

Green Spinach Thoran

Preperation Time: 15-20 min

Ingredients:
Spinach - 1/2 kg
Coconut - 1 cup
Green Chilly - 2 nos
Dry Red Chilli - 2 nos
Jeera Seeds - 1 tsp
Turmeric Pwdr - 1/4 tsp
Mustard Seeds - 1 tbsp
Urad Dal - 1 tbsp
Salt for Taste
Curry Leaves

Preperation Method:
1) Chop the spinach into very fine pieces.
2) Blend Coconut, Jeera, green chillies together.
3) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add urad dal, dry red chilli and curry leaves to the pan.
4) Add spinach and salt to the pan and saute for a minute. Spinach will start oozing water. Allow the spinach to cook and when the water dries off, add the blended mix to the pan and cook for another 2-3 min.
5) Switch off flame.. Spinach thoran is ready :-

Potato Stew

Preperation Time: 25-30 min

Ingredients:
Potato - 1 (big)
Onion - 1/4 cup (chopped)
Green Chilly - 2
Ginger - 1 tbsp
Coconut Milk - 1/2 cup
Curry Leaves
Salt for Taste
Coconut Oil
Water - 2 cup

Preperation Method:
1) First cut potatoes into small cubes. Boil the potatoes with onion, green chilly, ginger and salt in water in a vessel.
2) When potato gets cooked, add coconut milk and boil for 5 min.
3) Add Coconut oil and curry leaves. Switch off the flame.

Potato stew can be a side dish for Rice, Chapati, Poori, Vellayappam, Idiyappam etc..

Cabbage Carrot Thoran

Preperation Time: 10-15 min

Ingredients:
Cabbage - 1/2 small
Carrot - 3-4
Coconut - 1 cup
Onion (chopped) - 1/2 cup
Ginger (chopped) - 1 tsp
Green Chilli (Chopped) - 1 tbsp
Pepper Pwdr - 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Mustard Seeds - 1 tsp
Dry Red Chilli - 2
Curry Leaves - a few
Salt for taste
Oil

Preperation Method:
1. Grate carrot and cabbage into very fine pieces.
2. Heat oil in a pan. Add mustard seeds and dry red chilli to it. Allow it to sputter.
3. Add curry leaves, green chillies and onion to the pan. Sate for a minute.
4. Add carrot, cabbage, ginger and 1/4 cup water to the pan. Allow it to cook for 10 min (until water dries in the pan).
5. Add Salt, turmeric pwdr, pepper pwdr and coconut and mix well for a minute. Thoran is ready :-

Pavakka Kichadi (Bittergourd Coconut curry)

Preperation Time: 10-15 min

Ingredients:
Bittergourd - 1
Coconut - 3/4 cup
Green Chilli - 2
Mustard Seeds - 2 tsp
Curry Leaves - A few
Dry Red Chilli - 2
Salt for Taste
Oil

Preperation Method:
1) Cut bittergourd into very thin slices. Fry the slices in oil until golden brown color. Keep aside.
2) Grind coconut, green chillies into a fine paste. Add 1 tsp to the mix and blend it slightly. (Make sure that mix is not ground after adding mustard seeds as it will turn bitter).
3) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add dry red chilli, curry leaves, ground mix, fried bittergourd and salt to the pan and continously stir the mix for 2-3 min.

Swtich off the flame and serve as a side dish with Rice :-

Coconut Fish Curry

Preperation Time: 15-20 min

Ingredients:
Fish (Pomphret) - 2
Coconut - 1 cup
Kudampuli - 2
Green Chilli - 3
Ginger - A small cube
Shellots - 3
Red Chilli Pwdr - 1 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Curry Leaves - A few
Salt for taste
Coconut Oil

Preperation Method:
1) Cut fish into 1 inch long pieces
2) Grind coconut, 1 shellot, all powders and keep aside.
3) Heat oil in a wok. Add balance shellots, Gr chillies, Ginger, curry leaves and saute for a minute.
4) Add the ground mix, Kudampuli, sufficient water, fish pieces and salt to the Wok.
5) For the first 5 minutes, boil the contents in the wok in high heat. Then reduce it to low flame and allow the contents to cook.
6) When oil starts appearing on the top, switch off the heat.
7) Sprinkle some more curry leaves on top.

Serve the hot and spicy Coconut fish curry with Rice :-

Aviyal

Aviyal is another traditional dishes of Kerala.. Though there are variations of Aviyal prepared in other South Indian states, Aviyal prepared in Kerala differs from them in the fact that it is made thick with very little gravy.

Main thing about Aviyal is that there is no definite list of vegetables to be used for making it.. Any vegetable that we can get can be used in making it.. Also another interesting fact to note is that, any vegetable that you use for making Aviyal should be cut into uniformally long and semi thick slices.. Aviyal is one of the most favorite dishes of me and my family. Here is the recipe.. Try this out..

Preperation Time: 20-25 min

Ingredients:
Coconut - 1 1/2 cup
Raw Plantain - 1 cup
Cucumber - 1 cup
Raw Mango - 1/2 cup slices
Long Beans - 1 Cup
Drumstick - 2 nos
Yam - 1 cup
Green Chillies - 3 nos
Jeera seeds - 1 tsp
Shellots - 2 nos
Turmeric Pwdr - 1/4 tsp
Red Chilli Pwdr - 3/4 tsp
Salt for Taste
Curry Leaves
Coconut Oil
Water - 2 cups

Preperation Method:
1) Blend coconut, jeera, shellots and 1 green chilly slightly.
2) Cut all the vegetables into 2 inch long semi thick slices. Make sure that all the vegetables (except drumsitck) are cut in this manner uniformly.
3) Heat water in a wok. Add all the vegetables, salt and all the powders to the wok. Cover the lid and allow it to cook well (approx 10-15 minutes)
4) Add the ground coconut mix to the wok and boil for another 3-5 minutes.
5) Sprinkle curry leaves and coconut oil on top of the mix and mix well. Switch off the flame.

Note: If you do not have raw mango, you can use curd/yogurt also instead.

Fish Curry with Coconut milk

Preperation Time: 30-40 min

Ingredients:
Pomphret - 2 Medium size
Coconut Milk (Thick) - 1/2 cup
Shellots - 5 to 7
Red Chilli Pwdr - 1 1/2 tbsp
Turmeric Pwdr - 1/4 tsp
Coriander Pwdr - 1 tbsp
Pepper Pwdr - 1/2 tsp
Fenugreek Pwdr - 1/2 tsp
Kudampuli - 2 pieces
Curry Leaves
Salt for taste
Coconut Oil
Water

Preperation Method:
1) Dry fry shellots and all the powders except fenugreek and pepper powder in a pan for 3-5 min.
2) Switch off the flame. Add fenureek pwdr and pepper pwd to the fried mix and grind it to make a fine paste.
3) Take a pan and add this mixture to it. Mix 1 tbsp of coconut milk with 1 cup of water and add it to the pan.
4) Add Kudampuli, Fish and some curry leaves to the pan and allow it to boil on high heat.
5) When the first set of bubbles start coming in the pan, reduce the heat to a low flame and allow the mix to boil for another 15-20 min. This will make the mix more thicker and also will help in getting the salt and the powders/masala coat well with the fish.
6) Mix the remaining cocnut milk in 1/4 cup of water and add it to the pan. Boil for another 2-3 minutes.
7) Put some coconut oil and curry leaves on top of the mix and close it for some time.

Spicy Fish curry in coconut milk is ready to be served with Rice :-

Inji Curry (Ginger Pickle)

Preperation Time: Almost 1 hr

Ingredients:
Ginger - 1/2 kg
Green Chillies - 6 to 8
Mustard Seeds - 1 tbsp
Tamarind Paste - 1/4 cup
Jaggery - 1/2 cup
Red Chilli Pwdr - 1/2 tsp
Turmeric Pwdr - a pinch
Curry Leaves
Salt for Taste
Oil
Water - 1 cup

Preperation Method:
1) Cut ginger into very thin and small pieces.
2) Cut green chillies in round shapes.
3) Heat oil in a pan. Add mustard seeds and allow it to sputter.
4) Add ginger and green chillies into the pan and saute until ginger turns light brown in color. Keep aside this mix.
5) Take another pan. Add tamarind paste, red chilli pwdr and water to the pan and allow it to boil.
6) Add the ginger and green chilli mix, jaggery and salt to the pan.
7) Reduce the heat and allow it to boil. Let this boil for 15-20 minutes or until the mix turns into a semi thick mix.
8) Allow it to cool. Keep this in a air tight closed bottle in refrigerator.

This ginger pickle goes very well as a side dish with rice. If kept in a air tight bottle and in refrigerator, this pickle can be used for atleast 2-3 months without getting bad.

Tindora Onion Fry (kovakka Mezhukkuvaratty)

Preperation Time: 15-20 min

Ingredients:
Tindora - 1/2 kg
Onion - 1
Red Chilli Pwdr - 1/2 tsp
Turmeric Pwdr - 1/4 tsp
Oil
Salt for Taste

Preperation Method:
1) Cut Tindora into long slies.
2) Heat oil in a pan. Add the tindora pieces, all powders and salt into the pan and mix well.
3) Saute occassionally for 10-15 min. Add onion when then Tindora starts getting cooked/fried and saute for another 4-5 minutes until onion turns golden brown in color.
4) Tasty Tindora fry is ready. Serve as side dish with Rice:-

Chicken Varutharachathu

Preperation Time: 40-45 min

Ingredients
Chicken (with bone) - 1/2 kg
Coconut - 1 cup
Onion - 2 nos
Tomato - 1
Green Chilli - 4 nos
Ginger (smashed) - 1 tsp
Garlic (smashed) - 1 tsp
Cinnamon - 2.5-3 inch length stick
Cloves - 4 nos
Fennel Seeds - 1 1/2 tbsp
Shellots - 1 tbsp
Garlic - 1 no
Red Chilli pwdr - 1 1/4 tsp
Corinader pwdr - 2 1/2 tsp
Turmeric pwdr - 1/2 tsp
Chicken Masala - 3 1/2 tsp
Fennel Seeds pwdr - 1/2 tsp
Water - 1 cup
Oil
Salt for taste

Preperation Method

1) Take a pan and add coconut, cinnamon, cloves, fennel seeds, shellots, garlic to it.
2) Continously saute these on medium flame until the mix turns brown in color.
3) Add 1 tsp red chilli pwdr, 2 tsp corinader pwdr, 1/4 tsp turmeric and saute until the mix turns dark brown in color. Keep this aside and allow the mix to cool.

4) Grind the mix into a fine paste.
5) Heat oil in a pan and add onion, green chillies, smashed ginger, garlic and saute until color changes to golden brown.
6) Add tomatoes and saute until tomatoes melt.
7) Add all remaining powders, chicken, salt and water to the pan and mix well.
8) Add the ground coconut mix and saute for 2 min.
9) Cover the lid and allow it to cook for 7-10 min.

Spicy chicken curry is ready now.. Serve hot with Roti/Chapati.. :-

Tomato Onion Fry

Preperation Time: 10-15 min

Ingredients
Onion - 1
Tomatoes - 1
Green Chilli - 2
Ginger - 1 tsp
Mustard Seeds - 1 tsp
Red Chilly pwdr - 1/2 tsp
Turmeric pwdr - a pinch
Salt for taste
Oil
Corinader leaves - 1tbsp

Preperation Method
1) Heat oil in a pan and add mustard seeds to it. Allow it to sputter.
2) Add green chilli and ginger to it. Saute for a minute.
3) Add onion, salt andsaute until onion turns light brown in color.
4) Add tomatoes and all powders and saute for 4-5 min.
5) When oil starts seperating, the curry is ready to be served.

This dish goes very well as a side dish for roti/chapathi and can even be used with Rice too.. :-

Pineapple Pachadi (Pineapple coconut curry)

Preperation Time - 40-45 min

Ingredients
Pineapple - 1/2
Red Grapes - 1/4 cup
Coconut - 1 cup
Green chilli - 2
Jaggery - 2 tbsp
Sugar - 2 tbsp
Mustard seeds - 1 1/2 tsp
Butter Milk - 1/4 cup
Dry red chilli - 2
Turmeric pwdr - 1/4 tsp
Curry Leaves as reqd
Salt for taste
oil

Preperation Method
1) Cut the pineapple into thin slices. Add the pineapple pieces and turmeric pwdr and cook it in a pressue cooker(6-7 whistles).
2) Grind coconut and green chilli into a fine paste.
3) Add 1/2 tsp mustard seeds to the mix and grind it. (Do not grind it too much as the ground mix will turn bitter)
4) Heat oil in a pan. Add mustard seeds, dry red chilli and curry leaves and allow it to sputter.
5) Add cooked pineapple, jaggery and sugar and saute for a while.
6) Add ground coconut mix and saute for 4-5 min.
7) Add red grapes to the pan and saute for another 2-3 min.

Sweet pineapple pachadi is ready now.. This is a good side dish with rice.. :-

Cherupayar Thoran (Moong Dal dish)

Preperation Time - 20-25 min

Ingredients
Moong Dal - 2 cups
Coconut - 1/2 cup
Onion - 1 (small)
Dry red chilli - 2
Gree chilli - 2
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Turmeric pwdr - a pinch
Salt for taste
Oil

Preperation Method
1) Soak moong dal for atleast 6-7 hrs. Cook the moon dal in a normal pan. Drain the excess water and keep aside.
2) Heat oil in a pan. Add mustard seeds, dry red chilli, urad dal and curry leaves. Allow mustard seeds to sputter.
3) Add onion and green chilly and saute for a while.
4) Add cooked moong dal to the pan and saute for 2-3 min.
5) Add shredded coconut, salt and turmeric pwdr and mix well.

Moong Dal dish is ready to be served now :-

Mushroom Masala Thoran

Preperation Time: 20-25 min

Ingredients
Mushroom - 250 gm
Coconut - 1 1/2 cup
Onion - 1 small
Mustard Seeds - 1 tbsp
Coriander pwdr - 1 1/2 tbsp
Red Chilly pwdr - 1/2-3/4 tbsp
Turmeric - 1/4 tsp
Dry Red Chilli - 2
Curry leaves - 1/4 cup
Garlic - 1 nos
Urad Dal - 1 tbsp
Salt for taste
Oil

Preperation Method
1) First, fry coconut in a pan until it turns brown in color.
2) Add all pwdrs to the pan and saute until the mix turns dark brown in color. Saute continously and make sure the mix does not burn. Keep this aside and allow it to cool.
3) Grind the mix into a fine paste.
4) Heat oil in another pan. Add mustard seeds, dry red chillies, curry leaves and urad dal to it. Allow the mustard seeds to sputter.
5) Add sliced mushroon pieces and cook it. Do not add water for cooking.
6) Add the ground fried coconut mix to the mushroom and saute for a while.

Mushroom masala thoran is ready. Serve this hot as a side dish for rice.. :-

Mambazha Kalan

Mangoes are one of the most like fruits in the whole world! April-May is usually the mango season in Kerala and one of the most common dishes in Kerala homes during this period is Mambazha Kalan (Curry made out of sweet ripe mangoes). This is a very sweet dish and liked by one and all. Here is the recipe for this wonderful dish!

Preperation Time: 20-30 min

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Ingredients

Mango (Ripe) - 1

Coconut - 1 cup

Yogurt - 1 cup

Green Chilly - 2

Curry Leaves - 1/2 cup

Mustard Seeds - 1 tbsp

Dry Red chilly - 2

Cummin Seeds - 1 tsp

Fenugreek seeds - 1 tsp

Chilly powder - 1/2 tsp

Turmeric Pwdr - 1/2 tsp

Salt for taste

Oil

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Preperation Method

1) Boil water in a vessel. Cut out 2 pieces from either side of the mango and add these pieces along with the remaining mango into the vessel.

2) Add Turmeric pwdr and 1/4 cup curry leaves into the vessel and allow it to cook.

3) Grind coconut, curd, cummin seeds and green chillied into a fine paste

4) When the mango gets cooked, add the ground paste to the vessel. Keep on stirring this mix and make sure that it never boils.

5) Heat oil in another pan. Add mustard seeds, dry red chilli, curry leaves and fenugreek seeds and allow it to sputter.

6) Mix this with the cooked mango gravy and heat for 1-2 minutes.Switch off the flame and keep stirring the mix for another 1-2 minutes.

Note: The mix needs to be stirred for some time to make sure it does not seperate out.

Raw Mango and Plantain curry

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This is a curry that my mom makes.. Usually this is prepared with raw Cashewnuts and is a delicious side dish with rice..Main thing about this dish is the amazing aroma that it has.. Though I had had this many a time at my home, this is the first time I am making it of my own..I tried this without cashewnuts and came out really good. So sharing this recipe with all.. Try it out and you will also like it! I guarantee!

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Preperation Time : 20-30 min
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Ingredients:

Raw Mango - 1/4 cup

Raw Plantain - Half one

Drumstick - 6-8 nos
Coconut - 2 cups

Red chilly pwdr - 1 tbsp

Turmeric pwdr - 1/4 tsp

Shellots - 1

Curry Leaves
Oil (preferably coconut oil)
Salt for taste
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Preperation Method:
1) Grind coconut, red chilly pwdr, turmeric pwdr, shellots into a fine paste.

2) Cut the raw plantain and raw mango into long (alomost equal to length of a tumb) and 1/2 inch thick pieces

3) Take a pan and add the ground mix, all vegetables and water (1 cup). Add salt and cook until the vegetables are cooked well.

Note:- Make sure you do not overcook. Make sure that the manago and plantaing pieces do not break.

4) Add curry leaves and coconut oil. Boil for couple of minutes.
Dish is now ready. Serve this hot :-

Pavakka Mezhukkuvaratty (Bittergourd Fry)

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Bittergourd as the name suggests is bitter in taste and many people around may not really like dishes out of this vegetable. But on the contrary, my family likes the dishes made from bittergourd a lot.. One of the most common dishes made is the bittergourd fry.. Here is the recipe for the dish..

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Preperation Time : 20-30 min

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Ingredients:

Bittergourd - 2 nos

Onion - 1

Turmeric Pwdr - 1/4 tsp

Chilly Pwdr - 3/4 tsp

Oil

Salt for taste

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Preparation Method:

1) Cut the bitter gourd into 2 halves first and then further cut the 2 halves into 2 more. Scoup and remove the seeds inside each of these halves. Cut each piece into thin slices.

2) Heat oil in a pan and add the bittergourd slices to the pan.

3) When bittergourd start to fry, add onion, salt, turmeric and chilly pwdr and saute till it mixes well.

4) Saute occassionally for 10-15 minutes until bittergourd gets cooked and fried.

Note:- If the bittergourd is really bitter, put the small cut pieces in a bowl and add salt. Keep this for 20-30 minutes and then squeeze the bittergourd pieces to remove the bitter juice from the pieces.

Kappa Puzhukku (Yucaroot Curry)

Yucaroot/Tapioca known as Kappa is one of the staple diets in every Kerala home. There was a time when dishes made out of Kappawas part of meal everyday. Variety of dishes an be prepared with Kappa, one of the most common being Kappa Puzhukku.. Kappa Puzhukku can be used as side dish for Rice or any of the items in a traditional breakfast menu..

Preperation Time : 30-40 min
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Ingredients:
Kappa - 1/2 kg
Green Gram (Moong Dal/Cherupayar) - 1/4 cup
Red Gram (Vanpayar) - 1/4 cup
Turmeric Pwdr - 1/4 tsp
Coriander Pwdr - 1 tsp
Chilly Pwdr - 1/4 tsp
Garic Pods - 2 nos
Shellots - 2
Green Chilly - 1
Pepper Pwdr - 1/4 tsp
Coconut - 1 cup
Curry leaves
Salt for taste
Oil (preferrably coconut oil)
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Preparation Method:
1) Cut Kappa into small pieces. Put Kappa, water, Turmeric Pwdr and cook in a pressure cooker (Usually kappa would get cooked in 2 whistles)
2) Open the cooker and drain the excess water.
3) Cook Green gram and Red gram together.
4) Grind coconut, garlic, green chilly, chilly pwdr, coriander pwdr together.
5) Heat a pan and add the ground mix, cooked Kappa and the cooked grams and mix well.
6) Allow it to boil for 3-5 minutes. Add Curry leaves and oil and stir it.
Kappa Puzhukku is now ready to eat.. :-