Wednesday, April 29, 2015

This pachadi is my favourite next to Moru curry and therefore i felt that i should post this immediately next. It is finger lickin' gud :-) . I haven't heard about the recipe nor tasted inji pachadi anywhere. This recipe is that of Aji chechi, who used to be our neighbour, I learnt to concoct this pachadi from her. It was her mothers recipe. My mom used to prepare Inji theeyal for all the functions as a digestive as a part of the menu. I had well been preparing  Puli inji for Onam or other festivals.

About the taste of the pachadi it is a awesome dip pachadi. If you taste it once, I'm sure that you'd need to make it every day, it is really that tasty.When you prepare this pachadi your home shall be engulfed with the pleasant aroma of roasted ginger . I love it because it kick start my palatte and also my taste buds ;-).Try this recipe I am sure you are going to love this pachadi.

Ginger Thayir Pachadi

Preparation Time: 5 minutes
Cooking time: 10 minutes
Cuisine: Kerala

Ginger, finely chopped- 1/2 cup
Yogurt-1½ cups
Oil- 5 teaspoon
Mustard seeds- 1/2 teaspoon
Dry red chillies-3
Curry leaves- 2 strand
Green chillies, chopped-2
Red chilli powder- 1/4 teaspoon
Fenugreek powder/ Uluva podi- 1/4 teaspoon
Jeera powder/ cumin powder- 1/4 teaspoon
Salt- to taste.

  • Peel the ginger and finely chop them; chop the green chillies and remove the curry leaves from stem and set aside.
  • Beat the yogurt with spoon or whisk well without any lumps and set aside.
  • Heat oil in a pan and add the mustard seeds. Once it splutters add the dry red chillies and curry leaves and fry till crisp.
  • Now add in the chopped ginger and the green chillies together and roast on low flame till it become golden and almost looses its moisture content and gets the nice roasted aroma. Roasting process takes some time but it worth the taste. Do not roast in high flame the ginger catch at the bottom and burn.
  • Once it is nicely roasted on low flame add red chilli powder, fenugreek powder and jeera powder; mix with ginger mixture and cook for just a second.
  • Immediately add the beaten yogurt with enough salt to taste. Mix well once the mixture get heated up switch off the gas.
  • Do not allow the mixture to boil and curdle.

Allam Thayir Pachadi

Inji Pachadi

Tuesday, April 28, 2015

Of all pouring type curries my favourite one is the Moru curry/ Pulissery. I used to prepare many variation of this using vegetables like Kumbalanga, Kaya, Chena, Vellarikka..etc. It is an essential curry for Onam Sadya and also for any vegetarian meals served in Kerala. I eat a stomach full when ever this curry is prepared. My taste buds can't get enough because of it's unique taste and I end up eating more more and more. I love to eat this curry, especially if prepared for lunch & later when the same is used at the time of dinner.

The curry tastes good with full of its unique flavours. Finger licking good traditional curry from Kerala cuisine. On summer days I used to make this curry very often to keep cool down the body. It is an easy to churn out curry within minutes. As it has no coconut in I could very well say, that it is a healthy curry.

Moru Kachiyathu

Preparation time: 2 minutes
Cooking Time: 10 minutes
Cuisine: Kerala

Yogurt- 1 cup
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Fenugreek seeds/ uluva- 1/4 teaspoon
Jeera/cumin seeds- 1/4 teaspoon
Dry red chillies -3
Curry leaves- 2 strand
Pearl onion/ Large onion, chopped- 5 nos (or)1/4
Green chillies, chopped-2
Ginger, chopped- 1/2 inch
Garlic, chopped- 2 cloves
Turmeric powder- 1/2 teaspoon
Red chilli powder- 1/4 teaspoon (optional)
Salt- to taste
Kachiya moru

  • Chop the onion in to small roundels or if you use large onion cut them into small pieces.
  • Cut the green chillies and finely chop the ginger and garlic; set aside.
  • In a blender jar add the yogurt and blend twice to get a uniform paste without any lumps.
  • Heat oil in a pan and add the mustard seeds; once it splutters add the fenugreek seeds and jeera; cook till the fenugreek seeds colour turns golden brown. It should not a get deep dark colour which makes the curry bitter.
  • Now add the dry red chillies and curry leaves. Fry them in oil till it becomes crisp.
  • Add the chopped onion and green chillies and fry in that oil on medium flame. 
  • Once the onion becomes translucent add the chopped ginger and garlic and reduce the flame to low; cook till the onion and ginger garlic turns slightly brown.
  • Add the turmeric powder and red chilli powder (if you wish) I do not add red chilli powder because the heat from the green chilllies and ginger will be enough for the curry.
  • Mix well and add the yogurt with in a second to avoid the turmeric from burning.
  • Add one cup of or more of water according to the thickness of the yogurt to dilute the curry and add some salt.
  • Mix constantly well with a ladle; once the mixture gets heated up switch off the flame.
  • Do not allow the curry to boil as it tends to split due to heat.
  • Note: You could use roasted fenugreek seed powder and jeera powder too for this curry instead of seeds which could be added with turmeric powder.
Moru curry

Monday, April 27, 2015

Aloo Methi is a popular Punjabi dry subzi which goes well both with rotis / phulkas and with rice. Methi leaves adds flavour to this dish. This is an absolutely easy to prepare dish with limited ingredients. Tasty vegetarian dish prepared in minutes; with the inclusion of the methi leaves adds nutrition, flavour and also taste to the subzi.

Initially I had no idea about the taste of the fresh methi leaves in subzi and I guesstimated that it would taste similar to mehti seeds. But when i prepared the Methi thepla I had fallen in love with the flavour of the fresh methi leaves and that inspired me to try more methi recipes like Methi masala vadaMethi dal..etc. Quite a nice veggie to have it on summer to reduce the body heat & keep it cool.

Methi Aloo

Potatoes- 4 nos (1½ cups)
Methi/ fenugreek leaves-1 big bunch (3 cups)
Oil- 3-5 teaspoons
Jeera- 1 teaspoon
Green chilli, chopped- 2
Asafetida- 1/4 teaspoon
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1½ teaspoons
Salt- to taste

  • Wash and keep the potatoes inside the pressure cooker with enough water to submerge.
  • Close with a lid and pressure cook for about 2 whistles (say 75% cooked)
  • Meantime remove the methi leaves from stem and wash them thoroughly to remove the dirt and clay particles sticking on it. Then spread the leaves slightly  to dry the water. Chop the leaves if you wish.
  • Once the pressure releases peel and cut the potatoes into medium bite sized pieces; set aside.
  • In a pan heat oil and add the jeera once you get the flavour of jeera add the chopped green chillies and fry in the same oil.
  • Now add the cut potatoes with some salt and roast in that oil.
  • Once the colour of the potatoes starts to become golden add the spice . You could add the spice powder in oil before adding potatoes too. But i prefer adding on later stage; adding spices direct;y in hot oil may burn the spices.
  • Add asafetida, turmeric, chilli powder, coriander powder and mix well to coat well.
  • Once the raw flavour of masala leaves add the methi leaves and mix well.
  • Allow the methi leaves to cook and the flavours of methi leaves mix with the potatoes.
  • Methi leaves wilt and reduce in size. Once the methi leaves get cooked check for salt and switch off the gas.
Punjabi Aloo Methi

Methi Aloo

Sunday, April 26, 2015

Green Mango Chutney | Thogayal | Chammanthi: I had been preparing Mango Chutney two ways; one was using green chillies and the other one with dry red chillies. The red chilli version  taught by my neighbour will be shared in a later post. Both versions go well with idli dosa and with rice. When prepared for rice add less water while grinding and no need for tempering.

The tangy taste from the mangoes gives a different dimension to this normal chutney. This is a traditional Kerala chammanthi  recipe. Really a flavourful chutney to be prepared during this mango season. The chutney looks similar to normal chutney but the taste and flavour varies from that of a  normal chutney.
Mango Chammanthi

Preparation Time: 5 minutes
Cooking Time: 2 minutes
Cuisine: Kerala
Serves: 5

Green mango- 1/2 cup (Use according to the sourness)
Green chillies-3
Coconut- 1/2 cup
Coriander leaves- 3 tablespoons
Garlic(or)Ginger-1 big clove (or) 1/4 inch piece(I used to make with garlic for idli and ginger for rice)
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/2 teaspoon
Dry red chilli-3
Curry leaves- 1 strand

  • Peel the mango and chop them to pieces. 
  • In a blender jar add the chopped mangoes, green chillies, coconut, coriander leaves, garlic/ginger and salt and blend to grind coarsely. 
  • Now add some water and grind as a fine or coarse paste according to the texture you wish.
  • Heat oil in a pan and add the mustard seeds, urad dhal once the mustard seeds splutters; and as the colour of the urad dhal starts to turn golden add the dry red chilli with the curry leaves together; fry till crispy.
  • Add the tempering over the prepared chutney and mix well.
  • Note: I used to prepare this chutney for idli or dosa with garlic and ginger for rice.
  • I did not add tempering for this chammanthi when i prepared as an accompaniment for rice.
Mango Chammanthi

Saturday, April 25, 2015

Chicken peralal is Keral style semi dry chicken recipe which slightly varies from nadan chicken perattu which goes well with almost all dishes from rice, rotis, appam, puttu, kappa..etc. This is a spicy dish nadan dish and the spiciness comes mainly from the ground pepper. Coconut oil, fried onions and curry leaves gives a rich flavour and taste to this dish.

Easy to prepare chicken recipe which you could make for guests and even for parties. At home we liked this chicken preparation a lot . I got this recipe from a television show presented by Laksmi Nair. The ingredients are almost the same like the normal chicken recipe. But the method of preparation and the taste varies from normal chicken preparation.

Chicken perattu

Chicken- 1 (I used 1.2 kg)
Onion,chopped lengthwise -2
Onion, chopped-1
Small Onion/Pearl Onion, chopped- 15 nos
Ginger garlic paste- 3 tablespoons
Turmeric powder- 1/2 teaspoon
Red chilli powder- 1 and 1/2 tablespoon(increase/decrease according to your spice level)
Pepper powder-1 and 1/2 tablespoon
Garam masala powder-1 teaspoon
Fennel- 3/4 teaspoon
Curry leaves-2 strands
Tomato-3 small
Oil- 1/4 cup
Salt- to taste

  • Cut the chicken into medium sized pieces and wash them well and drain the water.
  • Take the chicken pieces inside a bowl and add turmeric powder, red chilli powder, pepper powder, garam masala powder, fennel powder, pearl onions, one chopped onion, ginger garlic paste, salt and some curry leaves.
  • Mix well with hand and allow to marinate the chicken for about 15-30 minutes.
  • In a pan add the marinated chicken mixture with half a cup of water and close with a lid and cook the chicken till soft.
  • Meantime in a pan add oil and  fry the onion cut lengthwise in a separate pan till golden brown.
  • Once the fried onion is ready start to cook the chicken.
  • In reamining onion fried oil add some curry leaves and then the chopped tomato and cook till soft and mushy.
  • Now add the cooked chicken with the masalas on the tomato gravy and mix well.
  • Cook the masala on medium flame for 5 minutes to slightly dry the moisture content.
  • Now add the fried onion on top and mix well.
  • Garnish with chopped coriander leaves.
  • Serve with Rotis, rice, puttu, appam or Kappa.
  • Note: I have used refined oil to fry the onions and then added a tablespoon of coconut oil to get the rich flavour before adding curry leaves and tomato.
Chicken Perattu

Wednesday, April 22, 2015

The Mango season has started already and I was thrust upon around a dozen mangoes from a known person. The same friend who gave me around 10 mangoes last year too and made me concoct  raw mango recipes such as pickle, rasam, rice, thayir kadugu manga,..etc with them. I was not entirely happy with the photographs of the pachadi which I had prepared last year I decided to prepare the same recipe & come out with a better photograph to share with you.

This is a different take of the other pachadi I have shared earlier the Kerala thayir kadugumanga which is served for Onam sadya. That recipe includes red chilli powder and mustard powder. This recipe totally varies in taste as well as texture with the addition of ginger and green chillies. Tastes similar to the gooseberry pachadi.

Manga Thayir Pachadi

Preparation Time: 5 minutes
Cooking Time: 2 minutes
Cuisine: South Indian
Serves: 5

Raw Mango, chopped-1 small (1/2 cup)
Green chilies-2
Ginger- 1/2 inch (or) Mustard seeds- 1/2 teaspoon
Coconut- 1/4 cup (optional)
Yogurt/ Curd- 1 cup
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chilli- 3
Curry leaves- 1 stand
Asafetida- big pinch

  • Peel and cut the green mango in to pieces. In a blender jar add the coconut, green mango, green chillies, ginger(or) mustard seeds and blend as a coarse paste. To make this pachadi in Kerala style add mustard seeds in Tamil style use ginger.
  • In a bowl take the yogurt and add salt; beat well without any lumps using a spoon or normal whisk.
  • Now add the ground ingredients and mix well. Add little water if required to dilute the pachadi.
  • In a pan heat the oil and splutter the mustard seeds then add the dry red chillies and curry leaves and fry till crisp. Add asafetida and immediately switch off the gas.
  • Add the tempering over the pachadi and mix well.
  • If you feel the pachadi is sour add a pinch of sugar to balance the sour taste.
Mango Pachadi

Tuesday, April 21, 2015

There are many varieties of chutneys served with idlis & dosas. I have shared some of my favorites in  the earlier posts. I am doing so today as well one of my favorite & an easy to make tomato chutney. I do not like the tomato chutneys served in hotels. Mostly as it would be watery, lack taste, and some times are really sour. I also make another type of tomato chutney too which includes onion that version i will share it later.

This is a colourful tasty spicy tangy chutney perfectly goes well with idlis & dosas. Made in a jiffy with out any effort with the ingredients already available in your pantry. I will definitely say it is a healthy side dish or dip as it does not have coconut in it.

Tomato Chutney

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Cuisine: South Indian

Tomatoes, chopped-4
Garlic cloves, cut- 4
Dry red chilli-4 small
Salt- to taste
Oil- 2 teaspoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand

  • Chop the tomatoes and cut garlic cloves. The proportion should be for one tomato one clove of garlic and one small red chilli. If you like to make huge quantity just double the ingredients.
  • In a pan add the oil and fry the dry red chilli and the cut garlic cloves for about two minutes till the edges of the garlic cloves turns slightly golden and the red chillies become crisp.
  • Transfer the ingredients on a plate and allow to cool.
  • In the same pan now add the tomatoes and cook in that leftover oil till mushy with some salt.
  • In a blender jar add the fried red chilli, garlic and the cooked tomatoes and blend well to make a smooth paste. Add extra salt if required. Dilute the chutney with little water if you wish while grinding.
  • In a small pan heat oil and splutter the mustard seeds then add some curry leaves and switch off the gas.
  • Add the tempering on top of the ground tomato chutney and mix well.
  • Serve with steamed idlis or crispy dosas.
Thakkali poondu chutney

Side dish for Idli dosa

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