Chena Varutharacha Curry| Chena Masala Curry| Chena Theeyal

Chena Varutharacha Curry| Chena Masala Curry| Chena Theeyal is a easy to prepare delicious Nadan curry which tickles your taste buds for sure. I love theeyal once my taste buds wants something really interesting to refresh my taste buds. This dish is from Kerala Cuisine prepared in a very traditional way.

Its quick to prepare flavourful curry good for digestion. You could prepare this for sadhya for festivals like Onam or even for day today lunch. Check out other Kerala Special Recipes here.

INGREDIENTS:
Yam| Chena- 1/2 kg
Turmeric powder- pinch
Salt- to taste
Tamarind- small gooseberry size

To roast and grind:

Oil- 2 teaspoons
Coconut, grated- 1 cup
Jeera| cumin seeds- 1/2 teaspoon
Fennel seeds- 1/2 teaspoon
Pearl onion| small onion, roughly chopped- 8
Ginger- 1/2 inch
Garlic- 3 big cloves
Dry red chilli- 8-10 nos
Coriander seeds- 1 teaspoon
Peppercorns- 1/4 teaspoon
Curry leaves- 1 strand

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoon
Fenugreek seeds|methi seeds - 1/4 teaspoon
Dry red chillies- 2
Curry leaves- 2 strand

PROCEDURE:

• Peel and chop the yam into medium sized cubes. In a pan add yam, turmeric powder and enough water to immerse the yam and close with a lid and switch on the flame. Once it is half done add the salt and cook till soft but not mushy.
• Drain the excess water and keep aside.
• Soak the tamarind in one cup of water.
• Heat two teaspoon of oil in a pan and add the grated coconut, jeera, fennel seeds, pearl onion, ginger, garlic, dry red chillies, coriander seeds, peppercorns and curry leaves.
• Roast the ingredients in medium flame to low flame till light golden brown colour. The deeper the colour the colour of the curry deepens.
• Allow the masala to cool; now transfer these ingredients on a blender jar and dry grind as a fine powder. Now add little water and grind as a fine paste.
• Heat oil in a deep pan and splutter the mustard seeds; now add the fenugreek seeds and fry till light golden brown colour.
• Now break the chillies in to two pieces and add with some curry leaves and fry in the oil for a second. 
• Now add the tamarind water, masala paste, cooked yam, some salt and water to dilute the curry according to the consistency you wish (a cup or more).
• Close with a lid and allow to cook till the gravy thickens and the raw flavour of the tamarind leaves.
• Note: Same way you could use bhendi, brinjal, ginger..etc to prepare this theeyal. Check out other Kerala Special Recipes here.

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Padavalanga Kootu| Pudalangai Kootu| Snake Gourd Subzi

All the Cucurbitaceous vegetables are good for health, as this veggies contains more than 90 precent water and negligible amount of fat content. We consume many vegetables like cucumber, pumpkin, bitter gourd, snake gourd, bottle gourd, ash gourd..etc for lunch as kootu| subzi with rice or with chapatis. Popular South Indian preparations with these veggies are kootu, pachadi, theeyal, poriyal or thoran.

Adding dal to this dish makes more nutritious and delicious. It is quite a simple dish but with full of flavours. You could use any dal of your choice like toor dal or moong dal but it is traditionally prepared with chana dal. My mom prepares with toor dal but the same way as i make she prepares this dish. This dish is perfect for summer day lunch with any pouring curry of your choice.

INGREDIENTS:
Snake Gourd, finely chopped- 1/2 big(2 cups)
Chana dal| kadala parippu- 1/4 cup
Turmeric powder- 1/4 teaspoon
Coriander powder- 1 teaspoon
Coconut, grated- 1/2 cup
Green chillies-2
Jeera- 1/2 teaspoon
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoon
Fennel seeds- 1/4 teaspoon
Curry leaves- 2 strands
Salt - to taste

PROCEDURE:

• Deseed and peel the snake gourd and wash it thoroughly and finely chop it into small cubes.
• Pressure cook the chana dal with tumeric powder by using a cup of water; cook till 4 whistles.
• Once the pressure releases add the coriander powder and some salt and allow to cook in that water. It should not go mushy but it has to cook soft.
• In a blender jar add the grated coconut, green chillies, jeera and grind it as a coarse paste.
• In a separate pan cook the snake gourd with salt and very little amount of water around 1/4 cup. Close the lid and cook till soft but not mushy.
• Now add the cooked snake gourd in to the pressure cooker with the cooked dal. 
• Now add the coconut paste too and allow to cook till the raw flavour of green chillies gone.
• In a tadka pan heat some oil and add mustard seeds, fennel seeds and then curry leaves.
• Now transfer the tempering on top of the kootu and mix well and switch off the gas.

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Carrot Thoran| Carrot Poriyal

Carrot Thoran is a simple yet a delightful Kerala style stirfry with coconut. This dish is so quick to make and also tasty side dish. It is also a part of Onam sadya menu too. This thoran is healthy as it does not involve overcooking. The stirfry retains all the nutrients inside the dish so i prefer always to go for a stir fry with or without coconut.

I have shared many stir fry recipes like Vazakkka Thoran, Vazha koombu Thoran, Mushroom Thoran, Carrot Beans thoran, Ethakka Tholi Thoran, Kadachakka Thoran, Cabbage Masala Thoran, Vazha pindi Thoran, Broccoli Thoran and Beetroot thoran.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves: 4

INGREDIENTS:
Carrots, grated- 2 big (1 and 1/2 cups)
Oil- 2 teaspoons
Chana dal- 1/2 teaspoon
Urad dhal- 1/2 teaspoon
Mustard seeds-1/2 teaspoon
Dry red chillies-2
Curry leaves- 2 strands
Onion, chopped- 1 small
Green chillies, chopped- 2-3
Salt- to taste

To grind:
Coconut, grated- 1/2 cup
Jeera- 1/2 teaspoon
Garlic- 1 clove

PROCEDURE:

• Grind the coconut, jeera and garlic together as a coarse paste without adding any water.
• Peel and grate the carrots. Chop the onion and green chillies; set aside.

• Heat oil in a pan and splutter the mustard seeds and then add the chana dal, urad dhal, dry red chillies(optional) and curry leaves.
• Now add the chopped onion and green chillies together and cook till it becomes soft.

• Add the grated carrots and some salt and stir well.
• Cover it with a lid and cook till the carrots becomes soft for about 5 minutes.
• Now open the lid and add the coconut paste and mix well and cook till the raw smell of the garlic leaves.

• Serve with any curry of your choice like sambar, dal, rasam. 

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Vazhaipoo Poriyal | Vazha Koombu Thoran

Vazhaipoo Thoran| Poriyal| Banana blossom stir fry my mom makes it when ever we harvest banana bunch. It is easy to make and packed full of nutrients. I have already posted Vazhaipoo Vadai and Vazhai poo Kuzhambu recipes in my blog. This is an quick fix recipe to suit the South Indian palate. It goes well with steamed rice paired with sambar, rasam and also curd.
Apart from the cleaning part the cooking is so easy and will not take much time. Vazhaipoo has many health benefits, treats infections and prevents the growth of pathogenic bacteria. The antioxidants present in banana flower prevents premature aging and cancer. Reduces the menstural and and excessive bleeding during mensturation in women. Manages diabetes and anemia. It is a rich source of vitamins and minerals. As it is a rich source of magnesium it acts as an antidepressant; boosts the mood and reduces anxiety. Boosts the milk supply in nursing mothers.

Preparation Time:15 minutes
Cookin g Time: 15 minutes
Cuisine: Kerala
Serves:3-4
INGREDIENTS:
Vazhaipoo/ Vazha koombu-1
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand
Small/Pearl onion, chopped-5 nos (or)Large Onion-1/2
Green chilli, chopped-1
Turmeric powder- 1/4 teaspoon
Salt- to taste

To grind:
Coconut, grated- 1/2 cup
Jeera- 1/2 teaspoon
Garlic- 1 clove
Red chilli powder- 1 teaspoon

PROCEDURE:

• Clean the vazhaipoo by removing the center stiff stick (pistil)and the scale. Chop the flower and soak them in water to avoid browning. Discard the water and again fill with some more fresh water before cooking.
• In a blender jar add the coconut, jeera, garlic and red chilli powder. Blend once or twice to make a coarse paste; set aside.
• Heat oil in a pan and splutter mustard seeds and then add the curry leaves and dry red chillies.
• Now add the chopped onion and green chillies. Once the onion becomes translucent drain the water from the chopped banana blossom and add with some salt and turmeric powder.Cover it with a lid and cook till soft. 

• Now add the coconut paste and mix well with the banana blossom and cook for a minute and switch off the flame.

• Note: You could add jeera while tempering and chopped garlic with onion and chilli powder while adding turmeric and finally add the grated coconut to avoid using blender in this recipe.

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Vazhaipoo Kuzhambu| Vazhaipoo Puli Kuzhambu

Saiva Meen Kuzhambu| Vazhaipoo Meen Kuzhambu is a vegetarian curry which is similar to the fish curry which is prepared in the same manner as that of fish curry. The curry looks and tastes similar in a way except that, the fish is excluded from the preparation. I have already shared Vazhaipoo Vadai recipe in my blog.

Vazhaipoo has many health benefits, treats infections and prevents the growth of pathogenic bacteria. The antioxidants present in banana flower prevents premature aging and cancer. Reduces the menstural and and excessive bleeding during mensturation in women. Manages diabetes and anemia. It is a rich source of vitamins and minerals. As it is a rich source of magnesium it acts as an antidepressant; boosts the mood and reduces anxiety. Boosts the milk supply in nursing mothers.

INGREDIENTS: 
Vazhaipoo- 3 hands(3 set of blossom)
To marinate: (optional)
Gram flour/ Chickpea flour/ Kadalai maavu- 2 tablespoon
Rice flour/ corn flour- 1 tablespoon
Red chilli powder- 1 teaspoon
Asafetida- pinch
Salt- to taste
Oil- 4-5 tablespoon

For the gravy:
Mustard seeds- 1/2 teaspoon
Fenugreek seeds- 1/2 teaspoo
Jeera- 1/2 teaspoon
Pearl/small onion, chopped- 10 nos
Garlic, cut- 5 cloves
Tomato, chopped- 2 small
Tamarind- small gooseberry size
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1 and 1/2 teaspoon
Coconut milk/paste- 2 tablespoon(optional)
Salt- to taste

PROCEDURE:

• You could make this curry in two ways one is marinate the flower and deep frying or shallow frying while then making a gravy and adding the flowers.
• Another simple method is same like puli or normal kara kuzhambu. You have to add the flower once the mustard, fenugreek and jeera get fried. Add the flower; saute in oil for few seconds and add the onion garlic while following the same procedure given below.
• This time I made the curry using the first method.
• Clean the banana blossom by removing the hard pistil and the scale which wont cook fast.
• Marinate the flowers with Gram flour, rice flour, chilli powder, asafetida and salt. Mix the dry ingredients with banana flower and then drizzle little water to reach up to pakora consistency. You could make a bajji batter and dip the flowers while deep frying them.

• Heat oil in a pan and fry the flowers till they are slightly crispy on outside.
• Drain the oil and set aside.

• I have used the same oil which i have used to fry the flowers. Splutter the mustard seeds, fenugreek seeds, jeera once the mustard seed pops and the fenugreek seeds turns golden add the chopped onion; cut garlic cloves and cook in that oil for thirty seconds. Then add the tomatoes and cook till mushy.

• Soak the tamarind in a cup of water and extract the juice; add on the gravy. Now add the masala powders turmeric, chilli powder, corinader powder and salt mix well; cook for thirty seconds. Now add two cups of water and close with a lid while cooking for a minute to make a nice gravy.

• Add the banana flower and allow to cook for thirty seconds.

• Now add little coconut milk or coconut paste if desired and allow to boil once; switch off the flame.

• Note: If you batter fry the flower, add more water to the gravy as the gram flour soak and thickens the gravy
• Adding coconut is optional use very minimum amount else the curry gets a sweet taste from the coconut.
• Adjust the spice level according to you taste. 

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Poosanikai Moor Kuzhambu

Moor Kuzhambu is a buttermilk curry prepared as a pouring curry for rice. It is an easy to prepare tasty curry perfect for summer to reduce the heat. There are many variations are there in this mor kuzhambu plain moor kuzhambu and with veggies such as Vendaikkai moor kuzhambu, Vellarikkai moor kuzhambu, Ulundu Vadai Moor kuzhambu..etc.

Moor Kuzhambu is from Tamil Cuisine almost same as that of Kerala Moru Curry/ Pulissery. But the variation is in Tamil preparation they add thickening agents like chana dal or raw rice for the curry. But the taste is almost similar.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Tamil
Serves:5
INGREDIENTS:
White pumpkin / Sambal Poosani- 1/2 small(1 and 1/2 cups)
Salt- to taste
Turmeric powder- 1/4 teaspoon
Yogurt/ Curd, beaten- 1 cup

To grind:
Coconut, grated- 1/4 cup, heaped
Green chilies-3-4
Roasted Chana dal/ Soaked chana dal- 1 tablespoon
Cumin seeds- 1/2 teaspoon
Ginger-1/4 inch

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 3
Curry leaves- 2 strands
Asafetida/hing- 1/4 teaspoon

PROCEDURE:

• Peel and cut the white pumpkin into medium sized pieces. Transfer the diced pumpkin with enough water to submerge; add some salt and cover with a lid and cook till soft.(Do not add more water which makes the curry watery or else u have to drain the nutritious water after cooking)

• In a blender jar add the grated coconut, green chillies, roasted chana dal, cumin seeds and ginger. Grind well to make a fine paste by adding little water while grinding.
• Add the ground paste with turmeric powder and mix well. Bring it to boil.

• Once the curry starts to boil beat the curd with a whisk or blend  using a blender jar if you have a tight lid.
• Add the beaten yogurt and mix well and immediately switch off the gas. Check for salt and add if required. Do not cook after adding the yogurt else the curry will starts to split.

• Heat oil in a pan and splutter the mustard seeds and then add the dry red chillies and curry leaves. Add the asafetida and switch off the gas.

• Add this tempering on top of the curry and mix well.

• Note: You could use roasted chana dal or soaked chana dal for this curry. Roasted chana dal saves the soaking time and could be made instantly. 
• Some people use a teaspoon of raw rice while grinding. I personally donot like the taste of the curry when i prepare with rice. so i advice you to add half a teaspoon if you are adding.

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Pacha Manga Curry

I love to try various pouring curries. We generally prepare Sambar, Rasam, Moru curry for lunch & soon after, that becomes a routine curry for any thali or any sadya. But this is a tasty Ozichu curry/pouring curry from Kerala which has a unique taste and flavour. I have to say this is one of the must try dish for someone who wants to try different pouring curries for lunch.

Plain rice and this manga curry and papad are a best combination. Or you could serve this curry with rice, pairing with any vegetable sit fry like thoran or mezhukku puratti. Simple curry prepared within minutes but the taste of the curry is just awesome. Do try this curry during this mango season!!!

INGREDIENTS:
Green mango-1 big or 2 small(sour varitety)
Oil- 2 teaspoons
Onion- 1
Green chillies-2
Ginger- 1 inch
Turmeric powder- 1/2 teaspoon

To temper:
Oil- 2 teaspoon
Mustard seeds- 1/2 teaspoon
Fenugreek seeds- 1/4 teaspoon
Dry red chillies-2
Small onion/ pearl onion-6
Curry leaves- 2 strands

To grind:
Coconut- 1 cup
Green chillies-4
Jeera- 1 teaspoon
Small/ Peral onion-3 small

PROCEDURE:

• Peel and cut the mangoes in to medium sized pieces. Peel the onion and cut them length wise. Peel the pearl onion and chop them in to roundels. Slightly crush the ginger using a pestle and mortar or blender.
• Add coconut, green chillies, jeera and peal onion in a blender jar and grind as a fine paste; set aside.

• Heat oil in a pan and add Onion, green chillies; cook for a minute and then add the crushed ginger; cook for fifteen to thirty seconds till the raw flavour leaves.
• Now add the turmeric powder and mix well immediately add the cut mangoes with some salt and mix well.
  

• Add 2 cups of water and close with a lid and cook till the mangoes becomes soft but it has to hold its shape.

• Using a backside of the ladle mash half of the mango pieces to make the sauce tasty and flavourful and leave some as such.
• Now add the coconut paste and some water to dilute the curry around half to one a cup.Check the salt and add if necessary.

• Allow to boil the curry. While the curry is cooking other stove prepare the tempering for the curry heat oil in a pan add mustard seeds and fenugreek seeds once the mustard seeds splutter while the fenugreek seeds becomes golden; add the dry red chillies and small onion and fry in that oil. Finally add the curry leaves and allow the onion starts to become golden colour.

• Transfer the tempering over he curry and mix well. When the curry starts to bubble at the edges turn off the heat. 

• Note: As it is a traditional curry coconut oil is used to prepare this curry more flavourful. But you could use any refined oil of your choice.

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