Archive for the ‘Kerala’ Category

Pumpkin Pachadi/Pumpkin raitha

Sunday, September 6th, 2015

imageThis is one of N’s favorite raitha/pachadis. When we go to Guruvayoor, this kind of pachadi is served at the restaurants there and I make it at home also to go with bise bela bhath or molagootal. It is very simple to make, but very tasty.

Ingredients:

White pumpkin/ash gourd/ winter melon- 1 slice(atleast the size of a medium apple).
mustard seeds- 1/4 tsp
coconut- 1/4 cup
Fresh yogurt- 1/2 cup
Green chili-1
Salt- to taste.

To temper:
Oil- 1 tbsp
Mustard seeds- 1/3 tsp
Urad dal- 1/2 tsp
Red chili(dry)-1
Curry leaves-few
Asafoetida- a pinch

Method:

Grate the white pumpkin and squeeze out the water. Blend green chilies, mustard seeds and coconut to a thick paste using yogurt instead of water. Add this paste to the grated white pumpkin, add salt to taste.

In a kadai, heat oil and add mustard seeds. When it splutters, add urad dal, curry leaves, dry chili and asafoetida. Switch off. Pour this over the grated pumpkin and yogurt paste. Thats it! It is ready to be served! You can even do the same with cucumbers or dosaikai.

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Mambazha Puliseri (Mangoes with coconut and yogurt)

Saturday, August 15th, 2015

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Few days ago, I posted the Eriseri recipe and one of the best combinations for that is Puliseri. It is almost the same as morekozhambu, but tastes very different with only coconut, green chilies and mangoes.

Ingredients (Serves-2)

Ripe Mango- one small fruit

Well whisked yogurt- 2 cups

Water- 1/2 cup

Salt- to taste

Turmeric Powder- 1/2 tsp

To grind:

Coconut- 1/2 cup

Green Chilies- 2-3 depending on tanginess of the mango

Cumin seeds- 1/4 tsp

To Temper:

Oil- 1 tsp

mustard seeds-1/4 tsp

Cumin seeds- 1/4 tsp

Urad dal-1/4 tsp

Curry leaves- 4

Asafoetida- 1 pinch

Red chili- 1

Method:

Peel the skin of the mango and dice the mango in to 1″ cubes. Boil the mango cubes with water in a pan, adding salt and turmeric powder. Boil for 10 minutes or till mango cubes are tender and can be mashed. Make sure you add very less water. Now taste this to figure out how much chilies you may need to grind for the paste.

Grind coconut, green chiles and cumin seeds to a fine powder and then add water(about 1/4 cup) and grind it to a fine paste. Add this paste to the bowl of whisked yogurt. Whisk again to avoid lumps.

Pour this yogurt mix into the pot with mango. Simmer for 2-3 minutes only (till you can see slight bubbles). Switch off.

Heat oil in a separate pan and add mustard seeds and asafoedtida. When it sizzles, add cumin seeds, urad dal, curry leaves and broken red chili. Stir for a minute. Pour this over the puliseri.

This tastes so well with very ripe mangoes, good combination of chilies in the sauce as well as the amount of coconut you add. If you add less coconut, you will not get the real taste. Enjoy with Eriseri, hot rice or even with roasted potato kari. This goes well with adais also.

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New post: Pumpkin and Yam Eriseri (Kerala recipe!!)

Sunday, August 2nd, 2015

imageI was about to post the kathrikkai kara kozhambu recipe but I wanted to post this before that. I have been making this eriseri almost every saturday for the past few weeks. Erisery is a simple Kerala dish made with yams and pumpkins. It goes very well with rasam rice or puli seri. N’s aunt who was visiting us taught me this recipe.

Ingredients:
Yellow pupmkin or butternut squash 1 cup
Yam /suran/ chennai 3/4 th of a cup- (I used frozen)
Salt as needed
Turmeric powder -1/8 tsp
Red chili powder 1/4 to 1/2 tsp
Jaggery a pinch

To temper:
Coconut oil-2 tbsp
Mustard seeds-1/4 tsp
Cumin seeds-1/4 tsp
Urad dal- 1/2 tsp
Chana dal 1/2 tsp
Curry leaves few
Grated coconut- 2 tsp

To powder: 1/4 tsp cumin seeds
1 tsp grated coconut

Method:
Cut the yam and pumpkin/ squash into 1″ cubes. The pumpkin we get here in USA cooks fast on stove top but I know the ones we get in India needs to be pressure cooked and then added to the recipe.

Wash the yam and pumpkins together, add salt, turmeric powder and red chili powder , cook on a stove top in a pan with very little water( may be 1/4 cup) till the veggies are cooked through.

Now add the coarsely ground cumin and coconut powder and mix well.

Then is the tadka part. In a pan, heat coconut oil, add mustard seeds. When it splutters, add Chana dal, urad dal and then cumin seeds. Add curry leaves. Switch off and then add the grated coconut, mix well and pour it over the pumpkin and yam mixture. If desired, add a pinch of jaggery. Drizzle with 1/2 tsp coconut oil and serve hot with rice! Tastes divine and looks divine!! So simple but very comforting soul food.

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Back to blogging with Keerai Molagootal

Wednesday, July 29th, 2015

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It has been close to two years since I published a recipe here. Reasons? Busy with baby number one(who is actually going to be 5), going back to school and the most important of all, welcoming baby number 2! This time it is a girl! So, motherhood took over blogging and now that baby number 2 is OK with mommy taking some time off to do her own things, I am back to blogging!

One of the things I was waiting to make for myself was keerai molagootal. I made it for my son and husband all these days but was worried about eating it as a new mother.After all don’t they say molgatootal runs in the veins of palkkad Iyers :) Now I am happy that I can have it again with all my favorite things. Rasam, Vathakozhambu or even with a simple mavadu or avakkai or arachu kalakki or puli molagai pachidi.

Follow the recipe for molagootal here. I will be back soon with some spicy, tangy, yennai kathrikkai kara kozhambu next week.

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