Mango season is a favorite time of the year where I get to try all my delicious mango recipes. Starting with a big batch of pickles while the mangoes are tender and raw, then onto mango chutney, fish mango curry, konjum manga, and all the way to the sweet mango lassi & mango jam with ripened juicy mangoes… the list goes on. Among all of them, Konjum Manga is my personal favorite!

This dish has a mythological significance associated to a temple in my hometown (Chettikulangara Devi Temple) and the recipe is same except for dried shrimp being used in it, while I have used fresh ones instead as dried shrimp is not available where I currently reside.

What kind of mangoes can you use?

The recipe calls for raw mangoes as its sourness balances the flavor of the dish. But sometimes the mangoes you buy can be semi-raw or have started to ripen, which you won’t know until you cut it open. If so, you can add a tiny bit of Tamarind aka Gamboojee (Kudampuli) to balance the sourness. But make sure your mangoes are still firm with a slight yellow tint. If they hit the sweet side, then it won’t be good for making this curry.

What are the other variations of this recipe?

You can follow the same recipe for fish as well, preferably small fishes like smelt, sardines, and mackerel. You can also use dried fish or shrimp if fresh ones are not available.

Interested in more Kerala style seafood recipes? Check these out:

1. Prawn Biriyani
2. Prawn Roast
3. Anchovy Fry/ നെത്തോലി നിറവ്
4. Fish Fry / മീൻ വറുത്തത്
5. Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
6. Fish Molly/ Kerala Style Fish Stew
7. Red Fish Curry/മീൻ മുളകിട്ടത്
8. Fish Biriyani

Enjoy, Happy Cooking…!

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Konjum Manga / Shrimp with Mango

Shrimp with Mango or Chemmeen Manga Curry! Made with Coconut, Pearl Onions and Sour Mangoes, this dish aka Konjum Manga is a local favorite in my hometown, and pairs well with steamed rice. 

Course Side Dish

Cuisine Indian, Kerala

Keyword kerala, shrimp

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 lb Shrimp / prawns (500gm, 15-20 shrimp) (cleaned and deveined)
• 1 large raw mango
• 1 cup grated coconut
• 3 pearl onions
• 3 green chilies
• ½ tsp turmeric powder
• 2 tsp chili powder
• 1 tsp coriander powder
• 2-3 green chilies
• ¼ tsp fenugreek powder
• 2-3 sprigs of curry leaves
• Salt (as required)
• Water (as required)
• 1 tbsp coconut oil

Instructions

• Peel, wash and slice the mangoes into thin slices lengthwise.
• Grind together grated coconut, pearl onions, green chilies, chili powder, coriander powder and turmeric powder.
• Into a pan (preferably a manchatti / clay pot), add the grinded mix, mango slices, and curry leaves along with a little water and salt. Cover and cook on a medium flame.
• Once the curry starts to boil, add the prawns and simmer until the curry thickens and the prawns are cooked well.
• Add fenugreek powder and mix well, check for the seasoning.
• Top with coconut oil and more curry leaves. Switch off the flame and allow the curry to sit for 30 mins before serving. Enjoy!!

Notes

• If the mango is not sour enough, you can add some kudampuli / gambojee to balance the sourness and taste.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used to suit your spice levels.

The post Konjum Manga / Shrimp with Mango appeared first on Pepper Delight.

If you ask any non-vegetarian Malayalee as to what their favorite go-to dish in the recent years would be (besides Porotta-n-Beef!), then Kuzhi Mandi aka Mandi would definitely top the list. Mandi has lately become very popular in Kerala, a dish which was not heard of a decade ago but is now available everywhere, from roadside eateries to fancy restaurants. During my vacation to India last year, I got to try mandi from various restaurants and absolutely loved it!

So, what is Mandi?

Traditionally, Mandi is a Yemeni dish which consists of meat and rice in a unique mix of spices and cooked in an underground oven. Unlike other meat and rice dishes, Mandi stands out for its cooking style and spices. The meat used is either lamb or chicken, marinated in a special spice mix called hawaj. The rice is cooked in stock along with freshly ground spices and dried black lemon.

The pit / underground oven is a specially designed hole in the ground plastered with clay (like a tandoor) and layered on the bottom with charcoal. The rice pan is placed on the charcoal and the meat is suspended over the rice. The pit is closed and the dish is cooked for multiple hours without allowing any smoke or steam to seep out. As the dish cooks, the juices from the meat drips onto the rice, thus adding flavor to the rice. The slow cooking process also makes the meat tender and juicy. When taken out of the oven, both the meat and the rice would be perfectly cooked and ready to serve.

Honestly, I never got to try the original version of Mandi as almost all restaurants in Kerala follow a shortcut version of cooking the dish which includes minor tweaks to the spice mix to suit the tastebuds of Malayalees and cater to their fast-food expectations. To me, the one thing I felt lacking in the Kerala version of Mandi was the flavor in the rice. The rice seemed bland, but the chicken was delicious.

Since back from my hometown carrying memories of this dish, I have been trying to perfect the recipe to suit a home cook. A little research over the internet to know more on the traditional flavors, and a lot of trial-n-error to nail the correct cooking time in a conventional oven, here I am finally with my adaptation of a Chicken Mandi recipe. You should be good to blindly follow it and the dish should turn out perfectly cooked. I have cooked and shared the dish and recipe with my family and friends, who have equally enjoyed and raved about it.

A few things to consider:

1. You can use long grain or extra-long grain basmati rice for this recipe.
2. You can use carrots or bell peppers as additional ingredients, but is purely optional.
3. Quarter cut pieces of chicken is ideal for this recipe, otherwise go with chicken thighs (bone-in).
4. The last step of pan frying the chicken helps to give it the charred texture and cook perfectly, which otherwise is not easy to reproduce in a home oven unlike the traditional pit. Make sure to check the temperature once you are done with panfrying on both sides of the chicken. The internal temperature should reach 175-degree F (for bone-in pieces) or 165-degree F (for boneless pieces).
5. If you wish to have a smokier flavor, you can try out the charcoal method here as well.

What to serve Mandi with?

Mandi is usually served with Salata Hara which is also called as Arabic salsa / Tomato chutney. It is a blended mix of tomatoes, cilantro, lime juice and green chilies. The freshness of the Salata Hara complements well with mandi. You can also serve freshly cut veggies or mayonnaise as a side.

Interested in more Middle Eastern recipes: Check these out:

1. Afghani Chicken Curry
2. Hummus
3. Beetroot Hummus
4. Avocado Hummus 
5. Roasted Chickpeas Hummus Wrap
6. Mediterranean Chicken Pita Wraps with Cilantro Tahini Sauce

Enjoy, Happy Cooking…!

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Chicken Mandi

Chicken Mandi! A Middle Eastern inspired Yemini dish made with chicken and rice, cooked with Arabic spices!

Course Main Course

Cuisine Arabic, Kerala

Keyword arabic, chicken mandi, mandi

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author Akhila

Ingredients

For Hawaj / Mandi masala

• 1 dry lemon
• 2 tbsp coriander seeds/powder
• 2 tbsp black pepper corns
• 2 tbsp cumin seeds
• 1 large cinnamon stick
• ½ tsp cloves
• 4 cardamoms
• 1 tsp fennel seeds
• 2 bay leaves
• 1 tsp turmeric powder

For chicken marination

• 6 chicken leg quarters (bone-in, skinless)
• 3 tbsp mandi masala
• 2 tbsp ginger garlic paste
• 2 tbsp any oil
• Salt (as required)

For the Salata Hara / Arabic Tomato Salsa

• 3 tomatoes (roughly chopped)
• a handful of cilantro leaves
• 2 green chilies
• 2 garlic cloves
• ½ of a small lemon (squeezed)
• Salt (as required)

For the mandi

• 3 cups basmati rice (washed and drained, no soaking required)
• 5¼ cups of water
• 2 bay leaves
• ½ tsp black pepper
• 1 cinnamon stick
• 1 large onion (thinly sliced)
• 1 large carrot (sliced into sticks)
• 2 green chilies (slit)
• ½ cup golden raisins
• 2 dried black lemons
• 1 magic chicken cube
• 1 tbsp mandi masala
• 2 tbsp butter
• 2 tbsp oil
• ¼ cup slivered almonds (optional, garnish)
• Salt (as required)

Instructions

• Preparation of mandi masala: Dry roast all the ingredients listed for Mandi masala, until they turn aromatic. Once cooled, grind to fine powder.
• Preparation of chicken marinade: Prepare the marinade by mixing together the ingredients listed for chicken marination. Make gashes on the chicken, marinade it, and keep aside for 30 minutes or overnight (preferred).
• Preparation of Salata Hara: Grind all the listed ingredients together. Taste and adjust the seasoning according to your choice.
• Preparation of mandi: In a pan, heat some oil on a medium flame and add bay leaves, cinnamon stick and black pepper corns. Saute for 2 mins.
• Add the sliced onions and salt, sauté until the onions turns translucent. Add golden raisins and carrots. Sauté for 2 more mins and turn off the flame.
• Preheat oven to 350-degree F.
• Into an oven safe pan, add the rice and transfer the above prepared onion carrot mix. Add butter, dry lemon, magic chicken cube (crushed between your palm), 1 tbsp prepared mandi masala and water. Add salt and check for the seasoning.
• Top the pan with a grill rack. Layer the marinated chicken and wrap tightly with aluminum foil.
• Cook in the oven for 30 mins. Carefully unwrap the foil, flip the chicken, wrap the foil again tightly, and cook for another 20 mins.
• Meanwhile, roast slivered almonds in a pan with a little ghee/butter, until it turns nicely roasted and browned. Keep aside.
• Turn off the oven and remove the oven safe pan. The rice would be perfectly cooked by now, and what remains is pan frying the chicken.
• Unwrap and discard the foil. Remove the grill rack and close the pan with a lid. Transfer the chicken from the grill rack to a pan and pan fry the chicken on both sides until the chicken is cooked perfectly, browned and reached an internal temperature of 165-degree F (for boneless pieces) or 175-degree F (for bone-in pieces).
• Transfer the chicken back to the rice and top the dish with the roasted slivered almonds. Close the lid and allow it sit for 10-15 minutes before serving.

The post Chicken Mandi appeared first on Pepper Delight.

Sadya is the biggest vegetarian feast of Kerala, served for festivals like Onam, Vishu and of course on auspicious occasions. Out of the “n” number of Sadya special dishes, Olan stands out as a subtle curry which is light, hearty, and deliciously complements the flavours of the different Sadya curries.

The main ingredients of this dish are Ash Gourd (Kumbalanga) / Winter Melon and Red Cowpeas (Vanpayar). Both are cooked and simmered in a flavourful coconut milk-based gravy, spiced with green chilies. The coconut milk is used and cooked in two stages; 1. while cooking the ash gourd 2. to top the curry at the end with thick coconut milk.

Olan is commonly served as one among the many sides of Sadya, but can also be served as a side with boiled rice and some spicy curry. Do try out this recipe and let me know your feedbacks in the comment section below.

Interested in other Sadya recipes? Check it out here:

Sadya Recipes

Enjoy, Happy Cooking…!

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Olan / Ash Gourd Coconut Milk Curry

Olan! A Sadya Special, made with Ash Gourd / Kumbalanga,Red cowpeas & simmered in a Coconut milk-based gravy.

Course Side Dish

Cuisine Indian

Keyword kerala, kerala sadya, Olan, sadya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 cups of ash gourd/ kumbalanga (cubed)
• ½ cup red cowpeas / vanpayar
• 2 green chilies (slit)
• ½ cup water
• 1 cup thin coconut milk
• ¼ cup thick coconut milk
• 2 sprigs of curry leaves
• ½ cup water
• 1 tbsp coconut oil
• salt (as required)

Instructions

• Soak red cowpeas overnight.
• Pressure cook the soaked cowpeas with a little water, for up to 1 whistle. Make sure not to overcook the beans making them mushy, it should retain its shape.
• In a pan, cook ash gourd by adding ½ cup water, green chilies, 1 sprig of curry leaves and little salt. Once it starts boiling, add thin coconut milk and cook on medium flame.
• Cook until the veggies are cooked perfectly, but still holds its shape. Add the cooked red cowpeas, mix well, and adjust the seasoning.
• Reduce the flame and add thick coconut milk. Allow it to cook for 1 more minute and then switch off the flame. Top with coconut oil and curry leaves.
• Allow the curry to rest for 15 minutes before serving. Enjoy!!!

The post Olan/ Ash Gourd Coconut Milk Curry appeared first on Pepper Delight.

Beetroot is a house favorite! Everybody in my home including my little one loves this vibrant vegetable. In spite of it being healthy, I know that there are many beetroot haters out there. The earthy smell of the vegetable is a put off for many and so are the complaints that it tastes like mud. But from my experience, I’ve learned that properly cooking beetroot with the right ingredients help to eliminate the smell completely, thereby making it tasty and a healthy option to add to your daily menu.

Beetroot has so many health benefits; is high in fiber, packed with vitamins and minerals, and rich in folate and manganese thereby helping to strengthen the bones. It also helps to improve the digestive health, lowering the blood pressure, and has anti-cancer properties.

There are so many different ways you can include beetroot in your diet. One of our favorite recipes is the Kerala Style Beetroot Pachadi which is a beetroot and yogurt combination.  A Mediterranean style Beetroot hummus is another colorful option you can add to your menu or even this Beetroot Power Smoothie with apple and pomegranate.

Now let’s talk about today’s recipe which is a simple stir-fried aka thoran version of beetroot, which makes a great pair with steamed rice. The recipe is easy, uses regular thoran ingredients like coconut, jeera/cumin seeds and green chilies, and in-addition too I have added carrot which complements perfectly with beetroot. You can include or skip carrot suiting your palate, either way it tastes delicious!!!

Interested in more thoran / Kerala stir fry dishes? Check these out:

1. Carrot Cabbage Thoran
2. Broccoli Vanpayar Thoran
3. Tender Jackfruit / Idichakka Thoran
4. Yam Stir fry / Chena Thoran 

Interested in other Beetroot recipes? Check these out:

1. Beetroot Power Smoothie
2. Beetroot Hummus
3. Kerala Style Beetroot Pachadi / Beetroot with Yogurt

Enjoy, Happy Cooking…!

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Beetroot Carrot Thoran / Stir fry

BeetrootCarrot Thoran / Stir fry - A colorful and healthy side dish made with beetroot,carrot and coconut! A perfect accompaniment with rice.

Course Side Dish

Cuisine Indian, Kerala

Keyword beetroot thoran, cabbage thoran, kerala

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 large beetroot (finely cubed / grated)
• 2 medium sized carrots (finely chopped / grated)
• ½ cup grated coconut
• 2 garlic cloves
• ¼ tsp turmeric powder
• 2 green chilies (slit)
• ½ tsp cumin seeds
• 1 sprig of curry leaves
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required, pref. coconut oil)

Instructions

• Heat a little oil in a pan on a medium flame, splutter mustard seeds and add curry leaves and dry red chilies.
• Add beetroot, carrot and salt, mix well and close the lid. Reduce the flame and cook it for 5-7 mins.
• Grind coconut, garlic, cumin seeds, green chilies, and turmeric powder to a smooth paste. Keep aside.
• Open the lid and stir everything together. Add the grinded coconut mix and stir well, allow it to cook for a few more minutes until it becomes soft and well cooked, stirring occasionally. Check for the seasoning.
• Switch off the flame and serve with steamed rice.

Notes

• You can skip carrot and use beetroot alone to make this recipe, which also tastes equally delicious.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Beetroot Carrot Thoran / Stir fry appeared first on Pepper Delight.

Inji curry … an inevitable side dish of Sadya and a mouthwatering delicacy, is a popular recipe from Kerala cuisine. It’s an amalgamation of flavors; spicy n salty with the aroma of ginger in warm spices, all in a perfect balance! There is a saying in Malayalam about Inji curry; a dish equivalent to 101 curries (നൂറ്റൊന്ന് കറിക്ക് സമം).

This recipe is from my Amma’s cookbook which is more of a Travancore style and a spicier version. A variation of this dish is also very common with additional ingredients like grated coconut and small onions, but has a much lesser shelf life. This recipe is completely different in taste from that of Puli Inji which is a Malabari style dish having similar ingredients and cooking instructions but uses much more tamarind and jaggery, making the curry spicy, sweet and tangy.

Few things to consider while making Inji Curry:

1. Ensure to slice ginger thinly and proportionately, as it will help in frying them evenly without any burnt ends.
2. Ginger slices should be fried till they turn brown and crisp, that’s what makes the curry tasty.
3. Adding a pinch of jaggery at the end is optional, but it helps to balance the taste.
4. You can store ginger curry  at room temperature initially for 2 days, but refrigerate thereafter to prevent decay.

Enjoy Inji curry as a side dish along with Sadya or with steamed rice.

Interested in other Kerala style pickle recipes? Check these out:

1. Mango Pickle
2. Lemon Dates Pickle

If you would like to check out my other Sadya recipes, click here.

Enjoy, Happy Cooking…!

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Inji Curry / Ginger Curry

Aromatic and Spicy Kerala Style Inji Curry, a must try Classic from Kerala Cuisine …!!

Course Side Dish

Cuisine Indian, Kerala

Keyword ginger curry, inji curry, kerala pickle

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 1 16 oz mason jar (approx)

Author Akhila

Ingredients

• 300 gm inji/ginger
• 3 tbsp chili powder
• 2 green chilies (sliced round)
• ½ tsp turmeric powder
• 1 tsp kayam/asafoetida/hing
• ¼ tsp fenugreek seeds (roasted & powdered)
• lime sized puli / tamarind (soaked in ½ cup warm water)
• 1 tsp mustard seeds
• 2 dry red chillies
• 3 sprigs of curry leaves
• 1.5 cup water
• Coconut oil (as required)
• Salt (as required)

Instructions

• Prepare ginger: Clean and scrape off the skin, cut ginger into thin slices and soak in water for 10 minutes.
• Fry ‘em up: Squeeze out the water from the ginger slices and fry in hot coconut oil until crispy and browned.
• Allow the fried ginger to cool completely, then transfer it to a blender and grind into fine powder. Keep aside.
• Prepare tamarind extract: Squeeze the tamarind in the soaked water, strain the juice and keep it aside.
• Prepare spice powder mix: In a separate bowl, mix water, chili powder, turmeric powder, asafoetida, fenugreek powder and keep aside.
• Make curry: In a separate pan on medium flame, heat oil and splutter mustard seeds. Add dry red chilies, green chilies and curry leaves. Sauté for a minute.
• Add the prepared spice powder mix, tamarind extract, and increase the heat to max allowing the curry to boil.
• Once it starts boiling, reduce the flame to a low and add the fried ginger powder, mix well.
• Allow the curry to cook for 10-15 minutes, stirring in between until it reaches a semi thick consistency.
• Check for the seasoning, add a pinch of jaggery to balance the taste.
• Once it reaches your desired consistency, switch off the flame.
• Storage: Transfer to a clean dry glass jar or a ceramic jar / bharani to store. You can keep it outside for 2 days and then refrigerate it.

Notes

• Small onions / shallots are an optional ingredient for this recipe.
• Coconut oil is recommended in this recipe, any neutral oils except for olive oil can also be used.
• Adjust the quantity of chili powder and green chilies to suit your spice levels.
• Use a clean dry glass jar or a ceramic jar / bharani to store pickles. Do not use steel or metal jars as the acidic nature of the pickles may react with the metal and become toxic.
• You can store the pickles at room temperature initially for 2 days, but refrigerate thereafter to prevent decay.

The post Inji Curry / Ginger Curry appeared first on Pepper Delight.

Pachadi is generally referred to any vegetarian yogurt-based curry, and is a quintessential dish of Sadya (the biggest vegetarian feast of Kerala). It tastes slightly sour, sweet, and tangy, which varies depending on the type of vegetable or fruit used as its core ingredient, and is mildly hot.

In a pachadi, you can use vegetables like cucumber, beetroot, ash gourd, or pumpkin, or even fruits like pineapple or banana. The core vegetable/fruit is then cooked in a base sauce made of coconut cumin paste, after which it is mixed with yogurt and topped with a tempering of mustard seeds and curry leaves.

A specialty of this vellarikka pachadi is the extra addition of ground mustard paste in addition to the tempered mustard seeds. The recipe is fairly simple with usual pantry ingredients, and can makes a quick side dish for your busy days.

Interested in other pachadi recipes? Check these out:

• Beeroot Pachadi / Beetroot Yogurt Curry
• Mathanga Pachadi / Pumpkin Yogurt Curry
• Madhura Curry / Pineapple Grapes Curry

If you would like to check out my other Sadya recipes, click here.

Enjoy, Happy Cooking…!

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Vellarikka Pachadi

VellarikkaPachadi /Yellow Cucumber in Yogurt – A mildly spiced yogurt-based curry!

Course Side Dish

Cuisine Indian, Kerala

Keyword pachadi', sadya, vellarika pachadi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 large yellow cucumber / വെള്ളരിക്ക
• 1 cup grated coconut
• 2 green chilies
• ½ tsp cumin seeds
• ½ tsp + ½ tsp mustard seeds
• 2 dry red chilies
• 2 sprigs of curry leaves
• 1 cup yogurt (beaten)
• Oil (as required, pref. coconut oil)
• Salt (as required)
• Water (as required)

Instructions

• Peel, deseed and dice the cucumber into small bite sized pieces. In a pan, cook cucumber with a little water (just enough to cover it) and salt, until it is cooked well and turns soft.
• In the meantime, grind grated coconut with cumin seeds, green chilies, and 2-4 tbsp of water, into a smooth paste. Keep aside.
• Once the cucumber is cooked, add the ground paste into the pan, mix well and allow it to cook for another 2-3 minutes until the raw smell of the paste subsides. Turn of the flame and allow it to cool slightly.
• Crush ½ tsp mustard seeds into a paste using a mortar pestle.
• Once the cucumber mix turn mildly hot, add the beaten yogurt and crushed mustard seeds, mix well. Check for the seasoning.
• In a separate pan, prepare the tempering by heating a little oil, splutter mustard seeds. Add curry leaves and dry red chilies. Top it over the curry and enjoy!

The post Vellarikka Pachadi / Cucumber Yogurt Curry appeared first on Pepper Delight.

Another favorite from my mom’s collection, which I got to savor a lot recently during her stay with us. Yam / Elephant foot yam / Suran is a tuber plant with lots of health benefits and is pretty common in Kerala, in fact most of the households cultivate it in their backyard garden. The root as well as the stem of the plant is used for cooking, mostly to make stir fry. Yam root is also a main ingredient in Aviyal & Kootu Curry, the two popular Sadya side dishes. In today’s recipe, I have made a simple thoran / stir fry using the root of yam plant.

Thoran is a staple in every kitchen in Kerala because it makes the easiest side dish with steamed rice. You can make a thoran with pretty much any vegetable and also with fish or chicken. The main ingredients in a thoran are vegetables of course along with a grated coconut mix; includes coconut, jeera / cumin, turmeric powder, garlic, and a hot ingredient (green chilies or red chili powder).

The tastemaker of a yam thoran is the final addition of roasted fennel seeds powder. Since yam is considered as a hard vegetable, it needs something which gives the extra zing to lift the taste, and that’s where fennel comes in. This vegetarian side dish makes a quick and easy meal for your busy days and a perfect combination with steamed rice and tempered buttermilk (moru curry).

Interested in more thoran / Kerala stir fry dishes? Check these out:

• Idichakka Thoran / Tender Jackfruit Stir fry
• Carrot Cabbage Thoran / Stir Fry
• Broccoli Vanpayar Thoran / Red Cowpeas Stir Fry

Enjoy, Happy Cooking…!

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Chena Thoran / Yam Stir fry

Chena Thoran … A Simple & Mildly Spiced Yam Stir Fry with Coconut and Spices, served as a side with Steamed Rice!

Course Side Dish

Cuisine Indian, Kerala

Keyword chena thoran, kerala, thoran

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Akhila

Ingredients

• 340 gm chena / elephant yam / suran
• 1 cup grated coconut
• 2 garlic cloves
• ½ tsp chili powder
• ¼ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp fennel seeds / പെരുംജീരകം (roasted & powdered)
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 sprig of curry leaves
• Water (as required)
• Salt (as required)
• Oil (as required)

Instructions

• Scrub, clean, and peel off the skin of yam. Cut the yam into small cubes.
• In a saucepan, cook the yam by boiling in enough water and salt until it is soft. Do not overcook, it should hold its shape.
• Grind coconut, garlic, cumin seeds, chili powder and turmeric powder to a smooth paste. Keep aside.
• In a kadai / pan, splutter mustard seeds and add curry leaves and dry red chilies.
• Add the cooked yam, along with grinded coconut paste, mix well and close the lid to cook for 2 minutes in low flame.
• Add fennel powder, toss well and check for the seasoning. Cook for another 2 minutes in low flame and switch it off.
• Serve with steamed rice and tempered buttermilk on side. Enjoy!

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of chili powder used, suiting your spice levels.
• You can also use frozen yam (daily delight brand) for making this recipe.

The post Chena Thoran / Yam Stir fry appeared first on Pepper Delight.

Hello 2021!!! Here I am starting this New Year with another favorite recipe from Amma’s cookbook. I am a huge fan of my mom’s egg curry, and it is something I grew up eating a lot as a side dish for breakfast. Amma used to make it to go along with Appams or Idiyappams for breakfast, and sometimes with Chapathi for dinner. Either way I loved it and used to be one of the memorable meals I’ve always cherished.

Luckily, after many years I got a chance to relive those memories again with Amma during her recent stay with us in the US. And when someone fondly cooks your favorite dishes in the midst of your busy schedule especially with a newborn in hand, every mouthful tastes even special and delish. Together, we recreated this recipe for Pepper Delight.

Hardboiled eggs in a deliciously rich creamy gravy along with spices; that’s all this recipe is about. It is simple, reminiscent to any basic Indian curry recipe without tomatoes, and overall a balance of spices with egg and coconut milk which pops up the palate on the first bite.

This recipe is a perfect companion with Appam (hoppers), Idiyappam (string hoppers), Naan or Chapathi.

Interested in other Kerala style curry / roast recipes? Check these out:

1. Chicken Ularthiyathu / Dry Roasted Chicken
2. Beef Ularthiyathu / Beef Dry Roast
3. Pepper Chicken
4. Chicken Ishtu / Chicken Stew
5. Appam (which makes a great combination with this egg curry)

Enjoy, Happy Cooking…!

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Kerala Style Egg Curry

Egg Curry with Coconut milk … A Cozy, Creamy n Warm Kerala Style Dish, and a Perfect side with a Variety of Hoppers & Breads!

Course Side Dish

Cuisine Indian, Kerala

Keyword egg curry, kerala egg curry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

• 5-6 hardboiled eggs (peeled)
• 2 large onions (thinly sliced)
• 2 green chilies (slit)
• 1 tbsp ginger garlic paste
• ½ tsp turmeric powder
• 1 tbsp chili powder
• 1½ tbsp coriander powder
• 1 tsp garam masala
• 1 tsp fennel seeds / പെരുംജീരകം (roasted and powdered)
• ½ cup water
• 1 cup thin coconut milk
• ¾ cup thick coconut milk
• 1 tsp mustard seeds
• 2 dry red chilies
• 2 sprigs of curry leaves
• Salt (as required)
• Coconut oil or any neutral oil (as required)

Instructions

• Make small slits on the eggs (as shown in the picture).
• Heat oil in a pan and splutter mustard seeds. Add dry red chilies and a sprig of curry leaves.
• Add onions and a pinch of salt, sauté on medium flame until the onions turn translucent. Follow by adding green chilies and ginger garlic paste, sauté until the raw smell disappears.
• Lower the flame and add the spices; turmeric powder, chili powder, coriander powder and garam masala. Sauté for another 2 minutes.
• Add ½ cup of water to the pan and allow the curry to boil on medium flame. Follow by adding thin coconut milk and allow it to boil until the gravy is slightly reduced. Lower the flame and add thick coconut milk.
• Top with fennel powder, stir well and check for the seasoning.
• Add hardboiled eggs and mix well. Switch off the flame and top with curry leaves, allow the curry to rest for 10-15 minutes.
• Enjoy the dish as a side with Appam, Idiyappam, Naan or Chapathi.

Notes

1. You can adjust the heat of the curry according to your spice levels, by varying the quantity of chili powder and green chilies used.
2. Usage of coconut oil is recommended for all authentic Kerala recipes.
3. Use freshly squeezed coconut milk for authentic taste

The post Kerala Style Egg Curry appeared first on Pepper Delight.

A cutlet is a palm sized deep fried patty with a stuffed filling coated in breadcrumbs.  The filling is usually made with meat, fish or vegetables. The joy of eating a beef cutlet starts right from the moment you lay your eyes on it; the beauty of the uniformly shaped brown patty; the softness when you hold it; and finally, when you take a bite, the whole experience of the crispy outer crust, spongy soft filling, and the spicy, peppery, meaty, overload of flavors. This along with a hot cup of tea…… Yum!!!

The key to making a wonderful plate of cutlet is:

1. Ensure that they all are evenly shaped and fried at the right temperature and duration.
2. Avoid overcrowding the pan when frying.
3. Replace the oil used for frying when the breadcrumbs start to burn or blacken, to avoid a burnt taste on your next batch.

Enjoy these beef cutlets with a side of tomato ketchup, Happy Cooking…!

Interested in other Kerala style Beef recipes? Check these out:

• Beef Ularthiyathu/Beef Dry Roast
• Spicy Slow Cooked Beef Curry / Beef Curry

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Beef Cutlet

Beef Croquette, also famously known as BeefCutlet, is a favorite among all the meat lovers, especially in my hometownKerala, India. This flavorful snack is a sure to find in any bakery and is oneamong the most sold-out tea snack or appetizer!

Course Appetizer

Cuisine Indian, Kerala

Keyword beef cutlet, kerala

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Akhila

Ingredients

• 500 g beef (medium sized cubes)
• 1 tbsp meat masala
• 2 tsp black pepper powder
• ¼ tsp turmeric
• 1 large onion (finely chopped)
• 3 green chilies (sliced round)
• 3 garlic (minced)
• ½ inch sized ginger (minced)
• 2 sprigs of curry leaves (roughly chopped)
• 2 potato (medium sized)
• 1 cup breadcrumbs
• 2 whole eggs or egg whites
• Oil (for deep-frying)
• Water (as required)
• Salt (as required)

Instructions

• Cook Beef: Clean the beef and cook with salt, turmeric powder, pepper powder (1 tsp) and water (just enough to cover the beef), in a pressure cooker for about 3 whistles.
• Allow the pressure to release on its own, drain excess water and allow it to cool completely.
• Shred Beef: Shred the cooked beef using a fork or in a food processor to a shredded form. If using a food processor, make sure not to grind it into a paste. Keep aside.
• Cook Potatoes: Pressure cook potatoes with a little water and salt for 2 whistles, drain, mash it and keep aside.
• To prepare the filling: Heat oil in a pan. Add chopped onions with little salt and sauté until it turns golden brown. Add chopped ginger, garlic, green chilies and curry leaves.
• Add meat masala and pepper powder, and sauté on a low flame for 5 minutes so that it all blends well. Add mashed potatoes and the cooked meat to the mixture and mix well. Turn off the flame and place the lid on the pan, allow it to rest.
• Egg: Beat eggs in a small bowl and keep aside. You can also substitute whole eggs with egg whites.
• Breadcrumbs: In another bowl take breadcrumbs; either use panko breadcrumbs, or you can prepare breadcrumbs by toasting any bread and then grinding it in a mixer.
• Make Patties: Make palm sized patties out of the prepared meat filling. Prepare the pan by heating oil in a low flame for deep frying the cutlets.
• Fry’em up: Dip each patty in the egg batter and then coat with bread crumbs and carefully drop in to the frying pan. Deep fry until golden brown. Do not crowd the pan, ensure there is ample space between each patty as it gets fried.
• Once the patties are done, transfer them on to a paper towel to drain out the excess oil.
• Serve hot with tomato ketchup.

Notes

1. You can substitute beef chunks with ground beef.
2. You can substitute whole eggs with egg whites.
3. You can substitute meat masala with garam masala in same proportions.
4. You can also use panko breadcrumbs which are Japanese style breadcrumbs commonly used to coat deep fried foods. Since it is made from bread without crust, deep frying foods will stay crispy and crunchy. As an alternative you can also use a homemade version.

The post Beef Cutlet appeared first on Pepper Delight.

Christmas is around the corner and here I am gearing up my holiday recipes. Since my mom who has been staying with me for the last couple of months would be with us for a few more weeks, we are cooking up storm and shooting all traditional & homely Kerala recipes which I have been promising you guys for a long time.

Talking about today’s recipe “Stew”, it is a dish which resonates with Christmas for every Malayalee. The Christian families in Kerala are known for their stew recipes, and be it made with chicken, mutton, fish or vegetables, the dish is DELICIUOS… Pair it with a side of Appams or Idiyappams for breakfast, you have a match made in heaven!

The recipe is pretty simple and light on spices, but big on flavors. The preparation of the veg and non-veg versions are almost similar except for the protein or veggies used. The warmth from the whole spices and the blend with coconut milk gravy gives the dish its unique aroma which makes your whole house fragrant as it cooks.

Vegetable Stew is a perfect dish to add veggies to your Christmas menu if you plan to load it up otherwise with non-veg dishes. Not only does it introduce a pleasant palate shift, it’s light on your stomach and complements the rest of your feast.

Interested in other Stew recipes? Check these out;

• Kerala Style Chicken Stew
• Kerala Style Mutton Stew
• Kerala Style Fish Stew / Fish Molly / Fish Molee

Also, don’t forget to check out my Appam (Hoppers) recipe which goes perfectly with Stew.

Enjoy, Happy Cooking…!

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Vegetable Stew

Kerala Style Vegetable Stew with Spices and Veggies simmered in a Coconut Milk based gravy. Perfect for a cozy breakfast with Appams or Idiyappams on the side!

Course Appetizer, Side Dish

Cuisine Indian, Kerala

Keyword chicken stew, kerala, vegetable stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 3-4 black peppercorns
• 1 bay leaf
• 1 star anise

For the Stew

• 1 medium sized onion (sliced)
• ½ inch sized ginger (finely chopped)
• 2 green chili (or more, slit)
• 1 potato (cubed)
• 1 carrot (cubed)
• ½ cup beans (chopped, lengthwise)
• ½ cup frozen peas
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp black pepper powder
• 2 sprig of curry leaves
• ½ cup water
• Salt (as required)
• Oil (pref. coconut oil) (as required)

Instructions

• Pressure cook potato, beans, and carrot with water and a little bit of salt, for 1 whistle. Keep aside, allow the pressure to release on its own.
• Heat oil in a pan, add spices; cinnamon, cardamom, cloves, peppercorns, bay leaf and star anise. Sauté until fragrant.
• Add 1 sprig of curry leaves, ginger and green chilies. Once the raw smell of the ginger subsides, add onion and sauté until translucent.
• Add the pressure-cooked vegetables, followed by adding thin coconut milk. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add frozen peas.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, add thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with pepper powder and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Top with 1 sprig of curry leaves and coconut oil. Turn off the flame.
• Serve with Appam, Idiyappam, Chapathi or bread.

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Vegetable Stew appeared first on Pepper Delight.

Food is a great medium to understand culture. It brings people, nations, and their traditions together. Even when language is a barrier, food makes it easy to communicate. With just the first bite, it brings back memories, evoke emotions, and just like any other Kerala recipe, this dish is also dear to me as it is for many Malayalees around the world.

Kerala is a state blessed with plenty of coconut trees, and so naturally coconut is an integral part of its food. Be it curries, stir fries, even sweet and savory breakfasts, we love to add coconut in everything for that matter, to give the extra kick and flavor. This dish is one among the popular recipes from Kerala, which transforms a simple chicken curry into a mouthwatering variation with a rich delectable sauce made with coconut milk.

The curry is not as light as the Kerala Style Chicken Stew, but leans towards a creamy masala gravy while not overpowering with spices. And because of that, it makes a great combination with Kerala breakfast sides like Appam and Idiyappam, or even with steamed rice, roti, or naan. And leftovers if any can be refrigerated in an air tight container for upto two days. Straight from my Amma’s kitchen, this dish always turns out to be a hit when the recipe is followed to the tee.

Do try out this recipe and lemme know how it turns out in the comment section below.

Interested in other Kerala style chicken curry / roast recipes? Check these out:

1. Chicken Ularthiyathu / Dry Roasted Chicken
2. Pepper Chicken
3. Chicken Stew
4. Appam (which makes a great combination with this chicken curry)

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag @pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Kerala Style Chicken Curry with Coconut Milk

Rich n Juicy Chickencooked in an Aromatic Creamy Gravy! This Kerala Style Chicken Curry with CoconutMilk is a Foolproof Keeper and every Malayalee’s favorite …!!

Course Side Dish

Cuisine Indian, Kerala

Keyword chicken curry with coconut milk, kerala chicken curry

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

For the marinade

• 2 lb chicken (bone – in preferred)
• ½ tsp garam masala
• ¼ tsp turmeric powder
• ½ tsp pepper powder
• Salt (as required)

For the gravy

• 2 large onion (thinly sliced)
• 2-3 green chilies (slit)
• 1 tbsp ginger garlic paste
• 2 tomatoes (medium sized, cubed)
• 1 tbsp chili powder
• 2 tbsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp garam masala
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp pepper powder
• 2 sprigs of curry leaves
• ½ cup water
• Salt (as required)
• Oil (as required)

Instructions

• To marinate chicken: Marinate the chicken with garam masala, pepper powder, turmeric powder and salt, set aside for 15 - 30 mins.
• To prepare masala: Heat oil in a pan on medium heat and add sliced onions, one sprig of curry leaves, green chilies and pinch of salt. Sauté until onions are caramelized slightly. Add ginger garlic paste and sauté until the raw smell disappears.
• Follow by adding tomatoes and sauté until they turn mushy. Reduce the heat to low and add the spice powders; chili, turmeric, coriander and garam masala. Sauté for another 2 minutes.
• Add the marinated chicken and mix well with the masala. Place the lid and cook on a medium flame for 3 mins.
• Open the lid and add ½ cup water, allow the curry to boil. Check for the seasoning.
• Adding coconut milk: Once the curry starts boiling, add thin coconut milk. Allow the chicken to cook in it for 10-15 minutes. Stir in between while cooking.
• Add pepper powder and mix well. Once the chicken is cooked and the gravy is slightly reduced, bring the flame to a low and add thick coconut milk. Allow the curry to heat up a bit, but ensure not to boil the curry once thick coconut milk has been added. Check for the seasoning.
• Garnish: Top with curry leaves and mix well. Place the lid, turn off the flame and allow it to sit for 15 mins.
• Serve: Serve hot. The curry goes well with Appam (hoppers), Idiyappam (string hoppers), Puttu, Steamed Rice or Roti / Naan.

Notes

1. You can adjust the heat of the curry according to your spice levels, by varying the quantity of chilli powder and green chilies used.
2. Usage of coconut oil is recommended for all authentic Kerala recipes.

The post Kerala Style Chicken Curry with Coconut Milk appeared first on Pepper Delight.

I am so excited to publish this post as its one of a kind in Pepper Delight’s journey. This is not a guest post, instead a recreation of one of my favorite chef’s recipes. And not just any recreation, one with the consent of a Celebrity Chef. For me, this is my fan moment! So, here I present to you my humble retake of Netholi Niravu (നെത്തോലി നിറവ്), a delicious dish created by one of the iconic Chefs from Kerala, Chef Suresh Pillai.

Chef Suresh Pillai who is fondly known as Chef Pillai, is currently the Culinary Director of Raviz Hotels & Resorts. He previously held the positions of Head Chef at Hoppers London, Sous Chef at Gymkhana London, and was also a contestant of MasterChef UK 2017. With more than 150K followers in Instagram, Chef daily entertains his fans with cooking stories and mouthwatering recipe posts. His elegant yet humble presentation of traditional and authentic Kerala dishes is a delight in itself to watch and swoons in everybody who visits his page. In fact, I personally start my day by looking at Chef’s Instagram stories first thing in the morning for some inspiration.

Apart from his professional life, Chef Pillai actively believes in doing good and giving back to his community through philanthropic initiatives which connect people via food. His #cookforkerala campaign in 2018 was one such example which helped raise funds for relief of flood affected victims in Kerala. Born and brought up in a village in Kollam, Kerala, to becoming one of the most recognized figures in the food industry through his sheer hard work, dedication and passion for food, is a feat in itself. One that we a have a lot to learn from and an inspiration for all aspiring chefs. To follow and know more about Chef Pillai, click here.

Recreating Chef’s Netholi Niravu is indeed an honor, and when he gave me permission to post this recipe, I was over the moon. This is one of the best flavorful recipes of anchovies you can ask for. Netholi / Anchovy fry is a very popular dish in Kerala, and one of my favorites from back home. It is prepared by marinating the fish with spices like chili, turmeric, pepper, ginger garlic paste, and then deep fried to make them brown and crispy. Chef’s Netholi Niravu is simple yet amazing, packed with the aromas of coconut oil, garlic pods, curry leaves, and the unique addition of spring onions takes the dish to a whole new level. I am referring it to as “unique” because this is the first time, I am seeing spring onions used in a Kerala dish, and boy did that make this simple fish fry delectable and a feast to the eyes.

You can use anchovies or smelt fish for this recipe. The dish tastes best when served with a side combo of steamed rice and turmeric tempered buttermilk.  Do try out this recipe and lemme know your feedback in the comment section below.

Interested in other Kerala style Fish recipes? Check these out;

1. Red Fish Curry / മീൻ മുളകിട്ടത് 
2. Fish Curry with Coconut Milk / തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
3. Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
4. Fish Fry / മീൻ വറുത്തത്
5. Fish Molly / ഫിഷ് മോളി
6. Fish Biriyani 

Enjoy, Happy Cooking…!

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Anchovy Fry / Netholi Niravu

Netholi Niravu – Flavor packed Anchovy Fry with a Twist! A recipe remake from Chef Pillai’s kitchen … Made with Simple Pantry Ingredients, yet has all the Grandeur of a Signature Dish!!

Course Side Dish

Cuisine Indian, Kerala

Keyword anchovy fry, chef pillai, netholi fry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Chef Suresh Pillai

Ingredients

• ½ lb നെത്തോലി / കൊഴുവ / ചൂട / anchovies / smelt (250gm - cleaned)
• 3 tsp ginger garlic paste
• 1 tbsp chili powder
• 1 tsp turmeric powder
• 1 tsp pepper powder
• A pinch of fennel powder
• 2 tsp rice flour
• Salt (as required)
• 2 sprigs of curry leaves
• Coconut oil (as required)
• ½ of a medium sized onion (sliced)
• 1-2 green chilies (slit)
• 2 whole garlic pods
• One small bunch of spring onions (chopped)
• Juice of one lime

Instructions

• Marinate anchovies with ginger garlic paste, chili powder, turmeric powder, pepper powder, fennel powder, rice flour and salt. Keep aside for 10 mins.
• Heat oil in a pan on a medium flame and fry the marinated anchovies along with one sprig of curry leaves. Fry until the fish is cooked on both sides, browned, and crispy. Transfer it to a separate plate and keep aside.
• Into the same pan, add sliced onions, green chilies, garlic pods and curry leaves. Sauté for 2 mins.
• Add back the fried fish into the pan and top with chopped spring onions. Toss well and drizzle lime juice on top.
• Serve warm with steamed rice or chapathi. You can store leftovers covered in the refrigerator for up to 3-4 days. Reheat in the microwave or on in a pan until hot.

Notes

1. Use of coconut oil is ideal for all Kerala recipes.
2. Adjust the quantity of chili powder and green chilies to suit your spice level.

The post Anchovy Fry / Netholi Niravu appeared first on Pepper Delight.

A casual photo in Instagram turned out to be one of my most requested recipes, to the extend that I got tired of DMs and decided to post it right away on my blog. Kinnathappam was one of my favorite after-school snacks Amma used to make during my childhood days. A dish which requires simple pantry ingredients and equally enjoyed by kids and adults. Yet another easy recipe to keep your family’s hungry tummies at rest especially while staying indoors during this COVID-19 outbreak season.

Kinnathappam refers to the popular snack of Kerala and is also known as “steamed cake”. The traditional recipe is made with rice flour, sugar and coconut, and is required to be fermented. Swap rice flour / sugar with whole wheat / jaggery, skip the fermentation, and there you go! Another classic from the hearts of Kerala … simple and delightful!

What do we need?

• Whole Wheat flour – as the base
• Jaggery (grated/syrup) – for the sweetness
• Grated coconut – for the flavor
• Cardamom powdered – for the aroma
• Water – for the mixing
• Nuts and raisins – addon toppings

Pro-tip: Allow the dish to cool completely before cutting so that it doesn’t lose its shape. It should have a firm halwa consistency.

Storage: You can store leftovers in an airtight container and refrigerate for up to 4 days.

Interested in more authentic Kerala style recipes? Check it out here.

Enjoy, Happy Cooking…!

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Steamed Wheat Cake / Gothambu Kinnathappam

A Traditional Steam Cake with a Twist; made with whole wheat flour, jaggery, coconut and steamed to perfection! Gothambu Kinnathappam, an easy-n-tasty snack to savor with a hot cup of tea …!!

Course Snack

Cuisine Indian, Kerala

Keyword kerala snack, kinnathappam

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 1 pan

Author Akhila

Ingredients

• 1 cup whole wheat flour
• ¾ cup grated jaggery / ശർക്കര or equivalent jaggery syrup
• ½ cup grated coconut
• Pinch of cardamom powder
• Pinch of salt
• 1 cup water
• Ghee/butter (for brushing the pan)
• Cashews & Raisins (for garnish)

Instructions

• In a large bowl, mix together wheat flour, coconut, jaggery, cardamom powder, and salt along with a little water, to make a semi thick batter. If you are using jaggery syrup, add water accordingly.
• Pour the batter into a ghee/butter greased pan and steam cook for about 35-40 minutes on a medium flame.
• Once cooked, remove from the steamer and allow it to cool completely.
• Slice it and serve with chai/coffee as an evening snack Enjoy!

The post Steamed Wheat Cake / Gothambu Kinnathappam appeared first on Pepper Delight.

Soya ularthiyathu / soya kheema roast / shredded soya roast – call it whatever you like, but one thing I can assure you – it tastes damn delicious!!! The dish looks appetizing too – like a minced meat / kheema roast, or shredded beef burnt ends; but in a Kerala style with curry leaves and coconut bites! In fact, this has been one of the most requested recipes by my Instagram followers after seeing it on my lunch platter pics.

The tale of soya in my home has been quite interesting; from non-existent to a permanent spot in my pantry. We never used to buy it until a few years ago when my sister-in-law introduced me to her Soya Chunk Roast recipe, which I really enjoyed as it tasted like a non-veg dish. But my husband played the villain here as he never showed interest to soya in any form, not even the roasted version. Although, he would rave about the soya biriyani prepared in the mess during his college days, and how he couldn’t believe that in the dish it was soya and not beef. Going by his words even though I have never seen or tasted it, I tried replicating the soya biriyani of his dreams, but failed miserably. So being back to square one, I made up my mind to figure out a way to tempt my husband to like soya dishes, thereby making my dinner nights easy with some quick cooking.

Soya is the perfect meat alternative for vegetarians and vegans alike, who are seeking a protein filled diet. High in protein and fiber content, soya is also a good source of nutrients including folate, riboflavin and vitamin K. And that’s why it’s known a veg protein or meal maker dish.

The thought of soya as a meat alternative and its roasted texture resembling beef was the idea behind this recipe. To change its external appearance and texture, I shredded it mimicking that of kheema / minced meat. And finally taking a few tips from one of the most popular recipes on my blog “Beef Ulartiyathu / Beef Dry Roast”, I added coconut bites to give that extra crunchiness. Rest is the same from my sissy’s recipe, and Voila! A success and my husband loved it!!!

While following the instructions of this recipe, make sure to squeeze out maximum water from soya or else the roasting time may increase due to the water content. The slow roasting of the soya is the main highlight of this dish, resulting in a dry texture and a meaty taste.  This is a great side to go along with roti or rice, some yogurt, fresh cucumber and carrots. And if you’re looking to wow folks who do not enjoy soya (like my husband, and most kids), think no further and try out this recipe, I’m pretty sure you gonna impress them.

Bonus tip – Soya rolls: An alternate way to savor this dish is by rolling the shredded soya in a roti/tortilla along with some fresh veggies and a yogurt drizzle, easy peasy and yummy.

Enjoy, Happy Cooking…!

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Shredded Soya Roast / Soya Ularthiyathu

Healthy & Nutritious, Shredded Soya chunks roasted ina spicy aromatic masala ... A perfect choice to woo your non-soya fans and meatlovers alike!

Course Side Dish

Cuisine Indian, Kerala

Keyword soya, soya roast, vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 2½ cups of soya chunks
• 2 medium sized onions (finely chopped)
• ½ inch sized ginger (crushed)
• 3 garlic cloves (crushed)
• 2 green chilies (slit)
• 1 tbsp red chilly powder (or more if you like heat)
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp black pepper powder
• 1 tsp + 1 tsp meat masala / chicken masala / garam masala
• 1 tsp mustard seeds
• 2 strands of curry leaves
• ¼ cup coconut bites
• Oil (as required)
• Salt (as required)
• Water (as required)

Instructions

• Prepare soya chunks: Heat water in a pot, once it starts to boil turn off the flame and soak soya chunks in it for about 20 minutes, this helps the chunks to soften and plump. Drain the pot, squeeze out the remaining water from the chunks and place on a paper towel, keep aside.
• Shred the soya: In a blender, using the pulse mode; pulse soya in batches until it forms a finely shredded form. Do not make it a paste. Alternatively, you can cut it into fine chopped pieces either.
• Prepare the masala: In a wide pan (preferably nonstick), heat some oil in a medium flame and splutter mustard seeds. Add 1 sprig of curry leaves and sauté.
• Followed by adding sliced onions, salt and sauté until golden. Add crushed ginger and garlic, sauté until the raw smell subsides.
• Reduce the flame to low and add chili powder, turmeric powder, coriander powder, 1 tsp meat masala and mix well, sauté for another 2 mins.
• Roast: Add the shredded soya, coconut bites and salt to the masala and roast it for 15 – 20 minutes until all the moisture dries out.
• Add the remaining 1tsp of meat masala, pepper powder and curry leaves during the roasting process to infuse with the soya. Taste and add salt as needed.
• Roast until it forms a brown texture. Switch off the flame and allow it to sit for 15 minutes before serving.
• Serve: Goes well with steamed rice or roti/naan, and some fresh veggies (as shown in the picture).

Notes

1. Make sure to squeeze out maximum water from the soya chunks, otherwise the roasting time may increase due to the water content.
2. You can adjust the heat of the dish according to your spice levels, by varying the quantity of chilli powder and green chilies used.
3. Coconut oil is recommended for all Kerala recipes, you may also use any other oil except for olive oil.

The post Shredded Soya Roast / Soya Ularthiyathu appeared first on Pepper Delight.

During my childhood days, potatoes were one of my least favored vegetables. I never enjoyed it in curries or stir-fried dishes, not even in poori masala which is a popular breakfast in Kerala. I used to swap the potato masala with some other leftover curries or just simply eat poori dipped in sugar. But there was one exception, and that was in the masala dosa filling.

Anyways, coming back to this recipe… years went by and everything changed. I moved out of my hometown, to a new city, new country, new cuisines, and somewhere along that journey potatoes just became a part and parcel of my diet, a pretty common (though not frequent) in my pantry!

Taking about the dish of the day, this potato curry is one of the simplest recipes, so easy to cook, and equally loved by adults and kids. The highlights of this dish are; just a handful of ingredients, mildly spiced, and a creamy coconut milk gravy. And to sum up the cooking with an inevitable ingredient of the dish is the addition of fennel powder, which brings out the aroma and flavors of this curry!

This potato curry is the best side dish you can serve with poori (fried flat bread) also with chapathis, idiyappams or appams. As a pro tip from my Amma, if you are preparing this recipe to go along with chapathis, adding ½ tsp garam masala during the cooking would make your meal taste even better.

Interested in more veg side dishes which goes with poori? Check these out:

• Vegetable Kurma
• Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Kerala Style Potato Curry

Quick and Easy Kerala Style Potato Curry…simmered in a creamy coconut milk-based gravy! This light masala curry makes a great side dish with pooris, idiyappams or chapathis.

Course Side Dish

Cuisine Indian, Kerala

Keyword potato, potato curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3 medium sized potatoes (cubed)
• 1 large onion (finely chopped)
• 2 green chilies (slit)
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel seeds / പെരും ജീരകം (roasted and powdered)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 dry red chilies
• 2 cups water
• 1 cup of coconut milk (medium thick)
• Oil (as required)
• Salt (as required)

Instructions

• Heat a little oil in a pan and add onions, green chilies and salt; sauté until the onions turn lightly translucent (ensure not to brown them).
• Add potatoes and sauté to mix with the onions for 2 minutes.
• Follow by adding chili powder, turmeric powder, and mix well. Add water and lower the flame to a medium, place the lid and allow it to cook until the water boils.
• Once it starts boiling, remove the lid, add coriander powder, and continue cooking with the pan open until the potatoes are cooked and turn soft.
• When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
• When the curry starts to slightly boil and bubble, turn off the flame. We do not want to cook it beyond this stage. The curry will thicken after a while.
• Prepare the tempering in a separate pan by heating oil and splutter mustard seeds. Add curry leaves and dry red chilies, pour this to the potato curry and mix well.
• Serve hot with poori, chapati, idiyappam, appam or naan

Notes

1. If you are making this curry as a side along with chapatis, adding ½ tsp garam masala to the above ingredients would taste and suit this recipe better – Pro tip from my Amma.
2. Coconut oil is recommended for all Kerala recipes, you may also use any except for olive oil.

The post Kerala Style Potato Curry appeared first on Pepper Delight.

Duck curry is a popular dish from the hearts of Kuttanad, a region which is fondly referred to as the “Nellara” of Kerala (rice bowl of Kerala state) for its plenty paddy fields and backwaters. Kuttanand is indeed a beauty, the place is a famous tourist destination, particularly for its houseboats, boat races, and variety food.

This duck curry with coconut milk dish is rich and flavorful with the meat cooked to perfection. The major highlight of this recipe is the difference in the ingredients used. Unlike other Indian style curries, this one doesn’t use any chili powder. Instead it is spiced with lots of green chilies, ginger, garlic and freshly crushed black pepper. The addition of coconut milk makes the curry even better with a thick gravy consistency.

How to cook Duck?

Cooking duck is different from that of chicken and may be a challenge for first timers to nail it perfectly. The meat is mostly used with skin-on and has a longer cooking time. It can be cooked in an open vessel on a low flame for 30+ mins to achieve the right consistency, or else and easier alternate would be pressure cooking it like how I have detailed in my recipe today, which is a quicker and a safer bet.

Duck meat with or without skin?

The skin of the duck is the flavor factor for most duck recipes, and is ideal for roast and curry dishes. Also keep in mind that the meat differs from broiler to country side duck (നാടൻ താറാവ്) varieties. Usually the broiler ones come with a lot of meat whereas country style ducks (നാടൻ താറാവ്) have less meat and more bones. I personally prefer country style duck for my recipes, as they taste a lot better.

Is duck fat healthy?

Duck meat comes with a lot of fat, mostly from its skin. It’s always a question as to how much should you add to your curry and what to do with the rest? Now, duck fat is definitely healthy as it majorly contains monounsaturated fat which helps to lower LDL cholesterol and thereby reducing the risk of cardiovascular diseases. It is a great substitute for cooking with instead of using other high saturated fats like butter, beef fat, and pork fat. Also duck fat has a distinct aroma and flavor which complements the dishes cooked in it; for e.g. roasting veggies n potatoes, frying fish, searing steak. Duck fat is key to this recipe and you may want to leave the skin on the meat so that at least half of the fat is used, complementing the flavors of this dish. The rest of the fat can be rendered into duck fat and stored separately for later cooking use. But if you are calorie conscious, feel free to omit the skin and fat altogether.

If your duck smells bad?

It is quite common for duck meat to have a weird smell even though fresh, especially if it’s a wild one caught from swamp waters. You can get rid of the smell by using vinegar and turmeric. Once the duck meat is cleaned, rub with a turmeric + vinegar mix and keep aside for 10-15 mins. A last-minute wash under running water, and your duck is ready for cooking. You can also substitute vinegar with lemon juice.

Pro tip: Use freshly crushed pepper and freshly squeezed coconut milk to enhance the taste.

This duck curry with coconut milk is a highlight of Easter & Christmas feasts and is served along with Appam (rice hoppers), Idiyappam (string hoppers), Roti, Naan or Steamed Rice.  So do try it out during these holidays and lemme know how it turns out in the comment section below.

Also don’t forget to check out my Appam recipe which makes a great combination with this Duck Curry.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Kerala Style Duck Curry

Delicious Kerala Style Duck Curry spiced with Pepper & Green Chilies, smothered in a Creamy Coconut Milk gravy! This Kuttanadan Style Curry makes a lip-smacking side dish with Appam or Idiyappams, perfect for your Christmas feast …!!

Course Main Course, Side Dish

Cuisine Indian, Kerala

Keyword duck curry, kerala duck curry

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 whole duck (with skin-on)
• 5 garlic pods (crushed)
• 1 ½ - inch sized ginger (crushed)
• 5-6 green chilies (slit)
• 3 medium sized onions (sliced)
• ½ tsp turmeric powder
• 3 tbsp coriander powder
• 1 tsp chicken masala / garam masala
• a small pinch of fennel powder (optional)
• 2 tsp pepper powder (plus more)
• 1 tomato (chopped)
• 1 cup hot water
• ½ cup coconut milk
• 3 sprigs of curry leaves
• ¼ cup coconut bites
• 1 tsp mustard seeds
• Oil (as required)
• Salt (as required)

Instructions

• Clean and cut duck (with skin-on) into curry sized pieces. You can omit its fat entirely or leave some, as duck fat is considered healthy.
• In a pressure cooker, heat a little coconut oil and add crushed ginger, garlic and green chilies. Sauté until fragrant.
• Add sliced onion along with a little salt, sauté until the onions turn translucent and golden, followed by the addition of sliced tomatoes and sauté until they are mushy.
• Lower the flame and add spice powders; turmeric, coriander, garam masala, fennel powder (optional), and pepper powder (1 tsp). Sauté for one minute.
• Add the duck pieces and mix with the masala once. Pour hot water, add salt as required, place the lid, and cook for 2 whistles (check notes for details).
• Once cooked, turn off the flame and allow it to rest until the pressure goes off. Then open the lid and taste for seasoning.
• Depending upon how much gravy you want, cook the duck on a medium flame.
• Once your preferred consistency has reached, lower the flame and add coconut milk, mix well and check for the seasoning. Add pepper powder (according to your spice level), then cook for another 2 minutes and switch off the flame.
• Prepare the tempering in a separate pan, by heating some oil. Add mustard seeds, and once it splutters add coconut bites and curry leaves. When the coconut bites turn lightly brown, pour it to the prepared duck curry and mix well. Allow it to sit for 20 minutes for the flavors to blend. Serve hot with Appam (rice hoppers), idiyappam (string hoppers), rice or roti.

Notes

• If you are in Saint Louis area, check out Pan Asia supermarket as that’s where we buy duck.
• The cooking times for duck vary according to the type used. Usually young ducks and നാടൻ താറാവ് cook within 2 whistles, rest may need 3 or more whistles in a pressure cooker. If the meat seems under after pressure cooking, place the lid and cook for two more whistles to get it right.
• Adjust green chilies and pepper powder to suit your spice level.
• The garam masala used in my recipe has been bought from an Indian store (Sakthi garam masala) and meat masala used is MDH meat masala. You can also use a homemade masala which is preferable. If meat masala is unavailable, you can substitute it with equivalent amount of garam masala.
• Using coconut oil is recommended for all authentic Kerala recipes.

The post Kerala Style Duck Curry appeared first on Pepper Delight.

This post was one I never thought I would publish, as Appam recipes are plenty over the internet and I didn’t want to bombard you all with another one from my collection. It all started when a fellow blogger of mine twincookingproject asked me casually knowing that I am Keralite, if I had a recipe of Appam to share. I quickly typed a short write up (as I never had a proper one written nor planned to) and texted her. The next day she sent a picture of her appam and like every other recipe remake, I shared it in my Instagram stories. And then started all the fun! To my surprise, I began receiving so many requests for the recipe and was overwhelmed by the response, that at one point I felt I can’t be sharing this short hand version and should do a better job with a full-fledged recipe.

So here you go, the traditional way in which Appam is prepared in my home! And as a bonus, along with my “from scratch” version, I am also including an “Instant” one which would help many of you make prepare the same tasty fluffy appams at home with ease.

The secret to perfecting this recipe is the fermentation of the batter, and you have various ways to do it. The internet is filled with thousands of recipes and variations, but trust me… this is a foolproof recipe which I have tested many times.

Pro-Tip: If the batter turns out to be thick after fermentation, add ¼ – ½ cup milk or water to thin out the batter.

Best Side Dishes to go with Appam

1. Fish Molly/Moilee/ Kerala Style Fish Stew
2. Duck Curry
3. Chicken Stew
4. Mutton Stew
5. Beef Curry
6. Beef Ularthiyathu
7. Chicken Ularthiyathu
8. Roasted Coconut Chickpeas Curry/Varutharacha Kadala Curry 
9. Vegetable Kurma
10. Kerala Style Potato Curry

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag @pepperdelighblog or #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Appam Recipe from Scratch

This is the traditional method of preparing Appam from scratch. The process requires a total of 6-8 hrs of fermentation.

Course Breakfast

Cuisine Indian

Keyword appam, breakfast, kerala

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Fermentation time 8 hours hours

Total Time 22 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup idli rice/pachari (soaked for 4-5 hrs)
• ½ cup grated coconut
• 1 handful of any cooked rice (you can use sona masoori also)
• 2-3 tbsp + 1 tsp sugar
• 1 tsp salt
• 1 tsp yeast
• ¼ cup warm water (for yeast prep)
• 1½ cup + more water / coconut milk / coconut water (for grinding)

Instructions

• Rice Prep: Wash n Soak idli rice for 4-5 hrs.
• Yeast Prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar. Add yeast and allow it to sit for 15 minutes. It will froth by this time. Using a spoon, mix it well. Keep aside.
• Making Batter: In a blender, grind the soaked idli rice with grated coconut, cooked rice, 2-3 tbsp sugar, and either of water / coconut milk / coconut water (in batches), till it forms a smooth batter. Make sure your batter is not too runny, it should be slightly thick with a pourable consistency.
• Once the batter is ready, add yeast solution and mix well.
• Fermentation: Allow it to sit at room temperature for at least 8 hrs or overnight, so that it ferments. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quanitity, ensure to cover the bowl.
• Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).
• Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.
• Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.
• Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.

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Instant Appam Recipe

This recipe requires lesser fermenting time. Your tasty appams can be made within 4 hours.

Course Breakfast

Cuisine Indian

Keyword appam, breakfast, kerala

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Fermentation Time 4 hours hours

Total Time 17 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup palappam podi (Eastern or any other brand of your choice)
• 1 cup rava / sooji
• ½ cup lukewarm water (for yeast prep)
• ¼ tsp yeast
• 1 tsp sugar + 2 tsp + more
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 1 ½ cup + more water
• Salt (to taste)

Instructions

• For rava kurukku: Prepare the rava kurukku (porridge) by mixing rava and 1 ½ cup water in a saucepan. Continue stirring and cook on a medium flame until the rava is cooked and water absorbed completely. Keep aside to cool.
• Yeast prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar, and adding yeast. Allow it to sit for 15 minutes, the mix will froth in the meantime. Using a spoon, mix it well. Keep aside.
• Making Appam batter: Into a large mixing bowl, add the appam podi, cooked and cooled rava, thick and thin coconut milk, along with 2 tsp of sugar. Whisk until combined well. You can mix it in a blender in batches to make the mixing easier as the rava kurukku is difficult to stir and mix. If the batter is too thick, add water and whisk till it forms a smooth batter. Ensure your batter is not too runny, it should be slightly thick with a pourable consistency.
• Allow it to sit at room temperature for 4 hrs, to ferment. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quantity, ensure to cover the bowl.
• Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).
• Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.
• Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.
• Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.

The post Kerala Style Appam / Palappam appeared first on Pepper Delight.

The tale of Fish Stories continues…. my endless love for fish and seafood dishes…!

Like all my other South Indian fish recipes, this Roasted Coconut Fish Curry is also an All-Time Favorite… an Amalgamation of some Authentic Flavors! The memories of this dish go all the way back to my childhood and my mom’s hometown; a small village called Pathiyoor in Kerala. My grandma was the master of this recipe and she perfected this dish so well that even today the taste and aroma unravel a vision of hidden childhood memories which make me nostalgic and homesick. Grandma used to serve this curry with mashed tapioca, a combination called Kappayum Meenum (കപ്പയും മീനും) which is every Malayalee’s meal to die for. And, if the fish came with roe (പരിഞ്ഞിൽ), then this dish just tastes a whole new level!

The key to this dish’s perfection is the roasted coconut gravy. Dry roasting the coconut properly is a heinous task, which you can master by stirring it on a low flame with a little patience. It should not be under or over done (coconut turned dark brown) and should have a light golden color, which is ideal to proceed with adding spices.  When you blend it, a perfectly roasted coconut will release oil making it a thick n rich paste.

Roasted Coconut based dishes are a staple to every Keralite. Be it a street food meal or a luxury hotel dish, vegetarian or non-vegetarian, a regular home meal or a feast… you will come across endless varieties of curries made with this thick brown gravy. And it doesn’t matter either if served for breakfast, lunch or dinner. In fact, visit any Toddy shop in Kerala and Kappayum Meenum is the go-to meal with a bottle of fresh coconut toddy.

You can also check out my Roasted Coconut Chickpeas Curry and Cashew Theeyal recipes which also have a similar gravy base.

It is this rich and thick gravy which makes this dish stand out among other fish recipes. The aroma of the roasted coconut along with the spices and the combination with the sourness from the tamarind, makes this curry a lip-smacking dish which you can savor with the classic side of kappa (tapioca/yuca). You can also enjoy this dish with steamed rice, roti or naan.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Fish Molly / Kerala Style Fish Stew
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Roasted Coconut Fish Curry / Varutharacha Meen Curry

Rich n Hearty Kerala Style Roasted Coconut Fish Curry … made with Spices, Tamarind, Coconut and Balanced to a Perfection! Serve with a side of Mashed Tapioca and you have a Match made in Heaven…!!

Course Side Dish

Cuisine Indian

Keyword fish curry, kerala

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

For Roasting Coconut

• 2 cup grated coconut
• 3 small onions (sliced)
• ¼ tsp turmeric powder
• 2 tsp chili powder (add more if you like it hot)
• 1½ tsp coriander powder

For the fish Curry

• 5 അയല / mackerel (or fish of your choice, cleaned and cut)
• 2 green chilly (slit)
• 2-3 കുടംപുളി / gambooge (malabar tamarind)
• ¼ tsp fenugreek powder
• 2 sprigs of curry leaves
• 1½ cup water (or more as required)
• Salt (as required)

Instructions

For Roasting Coconut

• Heat a pan and dry roast grated coconut along with small onions on a low to medium flame until it starts turning lightly golden brown.
• When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.
• Once cooled, grind all the roasted ingredients into a smooth paste. While grinding, the roasted coconut will release its oil, indicating that you roasted it perfectly.

For the Curry

• In a manchatti (earthern pot) or pan, add the roasted coconut paste along with gamboge (kudampuli), curry leaves, green chilies and water, stir and mix well. Heat the pan on a medium flame bringing the curry to a boil.
• Once the curry starts boiling, add the fish and reduce the flame to a low. Check the tanginess and salt. As the curry reaches a boil, add fenugreek powder.
• Allow the curry to boil on the low flame for another 10-15 mins or until the desired consistency is reached.
• Switch off the flame and cover the pan with a lid. The curry should sit undisturbed for 30 mins at least before serving. Ideally it tastes best when served the next day.
• Enjoy with steamed rice, mashed tapioca or chapathi.

Notes

• Fishes like mackerel (അയല), king fish (നെയ്യ് മീൻ), tuna (ചൂര), pompano, tilapia, sardine (മത്തി), big pink perch (ഉണ്ണിമേരി) can be used.
• Add more water if you prefer your curry with more gravy.

The post Roasted Coconut Fish Curry / Varutharacha Meen Curry appeared first on Pepper Delight.

It’s Onam, and I’m here with my roundup of tasty Sadya recipes from Pepper Delight, for you to Cook, Enjoy, & Celebrate with your Family and Friends.

Please note: I do not have all the Sadya recipes here, but plenty enough to give you a head start and keep your tastebuds tingling!

This page will be updated as and when I upload more, so bookmark it and come back for next Onam, Vishu, any celebrations, or just stop by when your body craves for those yummilicious Sadya dishes.  

അച്ചാർ / Pickles

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തോരൻ / Stir fry

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Side Dishes

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പച്ചടി – കിച്ചടി / Side dishes with Yogurt

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ഒഴിച്ചു കറി / Curry

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പായസം / Desserts

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The post Kerala Sadya Recipes appeared first on Pepper Delight.

It’s Onam next week and how better can it get to post my first payasam recipe? So here you go, my Sadya dessert for this season… Ada Pradhaman!  As a Malayalee, payasam resonates festivity & tradition. Be it our festivals like Onam, Vishu or celebrations like marriages and birthdays, it is served as the dessert of happiness. Payasam is served as the dessert course in Sadya,  and is also served as the prasadam in temples (I’d drool for it!).  Payasam a.k.a Kheer is a term which commonly refers to authentic, syrupy, milk-based Indian desserts. Every state in India has their own version of this dessert, which varies based on spices used, type of milk, cooking method, the core ingredient like ada, vermicelli, lentils, fruits, and so on. Among them, vermicelli a.k.a semiya payasam is popular throughout the country.

Ada pradhaman is a sweet delicacy of Kerala which is made out of rice flakes simmered in a jaggery n coconut milk sauce, flavored with cardamom and dry ginger powder. The use of three versions of coconut milk with varying thickness is the highlight of this recipe and is key to the perfection of this dish. The cooking process is tedious, but is worth the effort. Traditionally, freshly squeezed coconut milk is used and tastes way better, but to ease the cook you can use store bought coconut milk or coconut milk powder and adjust its thickness with water.

There are different types of ada available in the market, some are made with rice flour and some with maida (all-purpose flour). Both works equally good for this recipe, however ada made with rice flour is my personal choice. Also, ada comes in different shapes; long strands, bite sized, thin granules, etc. You can also make your own ada (preferred), although that in itself is a time taking process. Instead you can buy store bought ones, I’ve used Nirapara brand’s thin granule sized rice ada which I personally do not prefer, but had no other choice due to the unavailability of other options in my town.

Pro tip: Payasam is delicious on its own, but also elevates it a level  further when savored with banana and pappadam… Ask any Malayalee!

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Ada Pradhaman

Rich n Luscious Kerala Style Ada Pradhaman Payasam …!! Made with Rice Flakes, Jaggery & Coconut Milk, the Perfect Festive Delicacy!

Course Dessert

Cuisine Indian

Keyword ada pradhaman, kerala, payasam, sadya

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 7

Author Akhila

Ingredients

• 200 g Ada (1 packet)
• Water (as required)
• 400 gm (15 oz appro. ) ശർക്കര / Jaggery
• 2½ cup മൂന്നാം പാൽ / thin coconut milk
• 1¾ cup രണ്ടാം പാൽ / semi-thick coconut milk
• 1 cup ഒന്നാം പാൽ / thick coconut milk
• ¼ cup + 1 tbsp ghee or more
• 1 tsp cardamom powder
• 1 tsp ചുക്ക് പൊടി / dry ginger powder (optional)
• 2 tbsp Cashews
• 2 tbsp Raisins
• 2 tbsp തേങ്ങാ കൊത്ത് / coconut bites

Instructions

• To prepare ada: Wash the ada 2-3 times in water until its rinses off clear, then drain and keep aside. Fill half of a heavy bottomed pan with water and bring to a boil. Once it starts boiling, add the washed ada and cook until it turns soft (should be mashable between your fingers). Drain and rinse the cooked ada under cold water (to prevent over-cooking) and keep aside.
• Prepare jaggery syrup: Add jaggery to a pan with 2 cups of water and heat on a medium flame. When the jaggery is completely melted into a lightly syrupy texture, strain it (to remove impurities and keep aside.
• Prepare coconut milk: You can use store bought coconut milk, coconut milk powder, or grated coconut, to prepare thin (മൂന്നാം പാൽ), semi-thick (രണ്ടാം പാൽ) and thick coconut milk (ഒന്നാം പാൽ). Keep aside.
• Prepare garnishes: Heat ghee in a pan and fry cashews, raisins and coconut bites separately, keep aside.
• For the payasam: Onto a heavy bottomed pan / ഉരുളി, add the melted jaggery, cooked ada, and heat on a medium flame. Allow the ada to cook in the jaggery syrup until it is reduced and thickened, constantly stirring it to prevent from sticking to the bottom of the pan. Add ¼ cup ghee while stirring the ada.
• Reduce the flame to a low and add the thin coconut milk (മൂന്നാം പാൽ). Continue stirring and cook until it is reduced and thickened.
• Now add the semi-thick coconut milk (രണ്ടാം പാൽ). Continue stirring and cook until it is reduced and thickened.
• Add the thick coconut milk, stir well and cook till right before it reaches boil, then switch of the flame. Ensure not to allow the dish to boil at this stage, so keep your flame at low.
• Add the cardamom powder, dry ginger powder, fried cashews, raisins and coconut bites. Add an extra 1 tbsp ghee (or more, if you like it’s taste), and give the dish a final stir.
• If the payasam turns out to be thick, you can add boiled n cooled cow’s milk to thin it out.
• Serve hot! Banana and Pappadam are malayalee’s favorite sides which are served Ada Pradhaman.

Notes

• I have used Nirapara brand’s ada (rice based) in this recipe as I have none other available locally. These are thin rice flakes and not my personal favorite, I would recommend using bigger sized rice ada.
• You can also use maida ada (all-purpose flour based) which works fine.
• You may vary the quantity of ghee used in this recipe per your palette.

The post Ada Pradhaman / Rice Flakes Jaggery Pudding appeared first on Pepper Delight.

It’s here! The festival month of Kerala, and Onam is just around the corner! Did you guys start planning already? How are your Onam preparations coming along?

One of my goals this year was to have plenty of Sadya dishes on Pepper Delight and post a round up for you to try them all at once, right in time for your festival preparations. So, stay tuned as I have a killer Sadya dish coming up in the next few days followed by my Onam recipe round up in a week. And I am sure you’re going to definitely love it!

Coming back to the recipe of the day; Cabbage Carrot Thoran! This stir fry dish is pretty popular in Kerala, which you can cook in 15 minutes. Thoran aka Upperi is the generic Malayalam word for any stir fry dish made with grated coconut. The recipe is super simple and flavorful from the combination of ginger, garlic, green chilies, and cumin. To give the dish its own twist, I’ve modified the original recipe by adding grated carrot along with the cabbage (Thanks to my dear friend Ammu for the tip), making it visually appealing and enhancing the flavours. Unlike other thoran recipes, this one doesn’t require any grinding of the coconut. All you need is a good hand mix of the ingredients and then stir fry for 10-15 minutes, your Thoran is ready!

Pro tip: Use of cast iron pan is ideal for this cabbage carrot thoran recipe as it brings more flavor. Also do not add water while cooking cabbage, as it makes the stir fry soggy.

Interested in more thoran/Kerala stir fry recipes? Check out my Tender Jackfruit/Idichakka Thoran recipe here.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Cabbage Carrot Thoran / Stir Fry

Healthy n Hearty Kerala Style Cabbage Carrot Thoran … A Stir Fry Flavored with Ginger, Garlic, Chilies and Cumin, makes a Great Side Dish with Steamed Rice…!!

Course Side Dish

Cuisine Indian

Keyword cabbage thoran, kerala, kerala sadya, sadya, thoran

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• ½ of one large cabbage (grated)
• 1 large carrot (grated / finely chopped)
• 5-6 pearl onions (sliced)
• ½ cup grated coconut
• ¼ tsp turmeric powder
• 2 green chilies (chopped)
• ½ tsp cumin powder
• 1 sprig of curry leaves
• 2 garlic cloves (finely chopped)
• ½ inch sized ginger (finely chopped)
• 2 tsp urad dal (skinned black gram) or rice
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required)

Instructions

• In a large mixing bowl; using your hands or with a spoon, mix cabbage, carrot, pearl onions, green chilies, grated coconut, turmeric powder, cumin powder, and a pinch of salt. Keep aside.
• Heat some oil in a pan, add urad dal and allow it to turn slightly golden. Splutter mustard seeds and add curry leaves and dry red chilies.
• Add ginger and garlic, saute until they are fragrant.
• Reduce the flame to low, add the cabbage mix and close the lid to cook for 2-3 minutes. Open the lid and mix everything together and allow it to cook for few more minutes, stirring occasionally. Check for the seasoning. Serve with steamed rice.

Notes

• You can skip carrot and use cabbage alone to make this recipe, which also tastes equally delicious.
• Use of cast iron pan is ideal for this recipe as it brings more flavor.
• Do not add water while cooking cabbage, as it makes the stir fry soggy.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Cabbage Carrot Thoran / Stir Fry appeared first on Pepper Delight.

Pickles are a staple in every Indian kitchen! You will find not just one but many varieties; made with different types of fruits & vegetables, preserved in big jars for up to a year or the next season, and to cater to the household needs and festival/party servings. In my hometown Kerala, it is during the festival time of Onam and Vishu that we make different types of pickles all at once. They are served in Sadya (the biggest vegetarian feast of Kerala) and among them, mango, lemon and ginger pickles are the highlight.

Lemon pickle is the favorite at my home and my amma makes it during the festival season or when I’m visiting home on vacation. While returning back, I carry big jars of homemade pickles with me as it’s something I can’t live without. Packaging the pickles in large airtight jars, vacuum sealing it to prevent leaks, and carefully packing in the suitcases is a day’s process in itself, but we happily do it like a ritual every time.

The type of lemon used to make pickle vary across India. In Kerala we use the Giant Bitter Lemon / Wild Lemon, locally known as karinaranga. It’s a bigger version of a regular lemon, has the size of a pomelo, and is quite bitter.  But the pickles made out of it just tastes out of this world! We also make different varieties of lemon pickles combining other fruits & vegetables. It takes the flavors to a whole new level, giving it hints of sweet, tangy, sour and balancing the overall bitterness of the lemons. Among them, the dates version stands out and makes a great combination with lemon. I have tasted lemon dates pickle so many times at marriage feasts, but never got a chance to try my hands on it in the kitchen. Last year when my friend’s mom visited the US, we had a lot of cooking moments together where she taught me so many recipes and tips. This lemon dates pickle recipe is from her cookbook, Thank You Aruna aunty for sharing this wonderful recipe which has indeed become my all-time favorite pickle.

You will also find a variation of this recipe with ginger in it which is common in other parts of Kerala, though not in my hometown. If you love the taste of ginger, give it a try. Just include it while adding garlic when following my instructions. Also do keep in mind that the thick outer skin of the lemon can add way too much bitterness to the pickle and may not be enjoyed by everyone. The overnight marination of the steamed lemons in this recipe helps in reducing the bitterness and balancing the taste along with the sweetness of the dates.

Enjoy, Happy Cooking…!

Also guys, don’t forget to check out my Kerala Style Mango Pickle recipe.

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Lemon Dates Pickle

Aromatic Sweet and Sour Kerala Style Lemon Dates Pickle … A Perfect Combination with Rice, Biriyani & Parathas ...!!

Course Side Dish

Cuisine Indian

Keyword achar, kerala pickle, lemon dates pickle

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 2 jars of pickle

Author Akhila

Ingredients

• 5 big or 10 small lemons
• 20 dates (chopped)
• 5-6 garlic pods (sliced)
• 3 green chilies (chopped)
• 2 tsp mustard seeds
• 2 sprigs of curry leaves
• 4 tbsp kashmiri chili powder (or more)
• ½ tsp fenugreek powder
• 2 tsp asafoetida / hing / കായം
• Gingelly oil (നല്ലെണ്ണ)/ sesame oil (as required)
• Pinch of sugar
• ¼ cup vinegar (or more depending upon the sourness)
• Salt (as required)
• 1 cup hot water
• Water (for steaming lemons)

Instructions

• Steaming Lemons: Wash the lemons thoroughly. Steam for 10 -15 minutes, or until the lemons swell with the skin becoming soft and forming cracks.
• Allow it to cool completely and then cut into small pieces (½ inch sized). Discard the seeds at this time.
• In a glass bowl, mix the sliced lemons with salt, a pinch of sugar, and keep aside with the lid placed allowing it to rest for 1-2 hours at least, preferably overnight.
• Pickling lemon and dates: In a pan, heat sesame oil and splutter mustard seeds. Add sliced garlic, green chilies, curry leaves and sauté.
• When the garlic turns aromatic and light brown in color, lower the heat and add chili powder, fenugreek powder and asafoetida. Sauté the masala for 1-2 mins, make sure not to burn it.
• Follow by adding chopped dates and saute for 3-4 minutes, then add 1 cup of hot water and bring the curry to a boil.
• When the curry starts boiling and thickening, add the marinated lemons to it. Mix well, add vinegar and check for salt and sourness. Combine everything well and give a good stir. Switch of the flame and allow it to cool.
• Storage: Once completely cooled, transfer the pickle to a clean dry glass or ceramic jar and close it with a tight lid. Keep it outside for 3-4 days (depending upon the weather at your placand then refrigerate it.
• Serve with steamed rice or biriyani.

Notes

1. Use of gingelly oil (നല്ലെണ്ണ) / sesame oil is ideal for all Kerala style pickle recipes, otherwise you can use any oil except for olive oil.
2. Discard the seeds of the lemons as they add a lot of bitterness.
3. Adjust the red chili powder and green chilies according to your spice level.
4. Use a clean dry glass jar or a ceramic jar / bharani to store pickles. Do not use steel or metal containers as the acidic nature of the pickles may react with the metal and become toxic.
5. You can store the pickles at room temperature initially for a few days, but refrigerate thereafter to prevent decay.
6. Variations of this recipe with ginger is also very tasty, try it out if you like.

The post Lemon Dates Pickle appeared first on Pepper Delight.

Kadala curry, a Malayalee’s Favorite! And among all the combinations with which it is served as the side, Puttum Kadalayum (പുട്ടും കടലയും) tops it hands down! Puttu (steamed rice cake), Kadala curry, and crushed papad, makes it an insanely delicious meal and is a common breakfast served everywhere; right from roadside eateries, households, all the way to being served as a delicacy in luxury hotels in Kerala.

I have a lot of memories of this dish to share with you all, as it is also one of my favourite recipes from my mom’s cookbook. Although Kadala curry is the better side dish with Puttu, ripe bananas are also savored as a side with puttu and since it’s much easier to prepare, my mom used to serve putu with banana frequently for breakfast during my school days, and I quickly got bored and started hating it. I guess not only at my home, this combo is a cheat meal for all Malayalee moms since it was the only relief amidst all the morning craziness; cooking breakfast & lunch, packing all the lunch boxes, getting the kids ready for school, husbands to work, and finally yourselves on time.  But being a very quirky girl then, I rebelled by skipping breakfast if served puttu with banana, which made my mom upset. Knowing my love for kadala curry, she finally agreed to prepare it under the condition that I eat puttu with banana on alternate days. But honestly, now I do feel the pain she went through as I struggle here to just perfect the dish each time I cook it.

The perfection of this recipe lies in the roasted coconut paste. Grated coconut should be evenly roasted on a low flame until it turns evenly brown. This is a bit challenging as you need to hit the sweet spot where it is neither under nor over roasted or burnt, and this requires a hell-lotta patience. Once properly roasted, the spice powders are added and given an extra 3-4 minutes of cook time before setting aside to cool. The cooled mix is then grinded into a smooth paste, and if perfectly roasted you will start to see oil oozing out of the paste making it rich and creamy. Do not worry if you don’t see the oil, as the curry will still be delicious and the grinded coconut paste makes your gravy thick n luscious.

There are some pre-prep works behind this recipe as chickpeas require a longer cooking time. Soaking it overnight and pressure-cooking the next day helps in easing out the cooking process thereby saving time and resulting in a perfectly cooked dish.

This curry in addition to puttu (steamed rice cake), also makes a great combination with appam (hoppers), idiyappam (string hoppers), roti or rice.

Check out my other Kerala special breakfast side dish recipes :

• Kerala Style Mutton Stew
• Kerala Style Chicken Stew
• Vegetable Kurma

Happy Cooking…!

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Varutharacha Kadala Curry/ Roasted Coconut Chickpeas Curry

Black Chickpeas, Cooked and Simmered in an Aromatic Roasted Coconut Gravy with Crunchy Coconut Bites - Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry ...!

Course Breakfast, Side Dish

Cuisine Indian

Keyword chickpeas curry, kadala curry, kerala

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

For Roasting Coconut

• 1½ cup grated coconut
• 3 small onions (sliced)
• 2 garlic pods (sliced)
• ½ inch sized ginger (sliced)
• 1 green chilly (slit)
• 3-4 black pepper corns
• 2-3 curry leaves
• ¼ tsp turmeric powder
• 2 tsp chili powder (add more if you like it hot)
• 1½ tsp coriander powder

For the Curry

• 1 cup dry black chickpeas / kadala / kala chana (washed & soaked overnight)
• 1 medium sized onion (sliced)
• 1 tsp fennel seeds
• ½ tsp garam masala
• 2 tbsp coconut tidbits / Thengakothu
• 1 sprig of curry leaves
• 2 dried red chilies
• 1 tsp mustard seeds
• Water (as required)
• Oil (as required)
• Salt (as required)

Instructions

For Roasting Coconut

• Heat a pan and dry roast grated coconut along with small onions, ginger, garlic, green chilies, pepper corns and curry leaves on a low to medium flame until it starts turning lightly golden brown.
• When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.
• Once cooled, grind all the roasted ingredients into a smooth paste. While grinding, the roasted coconut will release its oil, indicating that you roasted it perfectly.

For the Curry

• Pressure cook the soaked chickpeas along with onions, salt and water (just enough to cover the chickpeafor 3 whistles. Allow it to rest until the pressure goes off. Keep aside.
• You can either make the rest of the curry in the pressure cooker itself or transfer cooked chickpeas along with water to a wide pan.
• To the pan, add the roasted coconut paste, stir and mix well. Add more water if you prefer your curry with more gravy. Allow the curry to boil.
• Meanwhile in a separate pan; dry roast fennel seeds for 2 minutes until its fragrant. Allow it cool and using a mortar and pestle, ground it into a fine powder.
• Once the curry starts boiling, add the ground fennel powder and garam masala.
• Onto the same pan used for roasting the fennel, heat some oil and add the coconut tidbits. When the coconut starts turning lightly brown, add mustard seeds. Allow it to splutter and then add curry leaves and dry red chilies.
• Add this tempering into the curry, mix, place the lid on the pan, and turn off the flame. Allow it to rest for 10 minutes before serving. Serve hot with puttu (steamed rice cake), appam (hoppers), idiyappam (string hoppers), roti or any bread.

Notes

Coconut oil is recommended for all authentic Kerala recipes.

The post Varutharacha Kadala / Roasted Coconut Chickpeas Curry appeared first on Pepper Delight.

Mutton stew is quite famous among the Christian families of Kerala, and is served for festivals like Christmas, Easter, and special occasions like weddings. Creamy and light on masala, this dish stands out for its unique & versatile flavors which you would not be expecting in Indian style mutton curry dishes.

The uniqueness of the recipe unlike other Indian dishes is, it does not use garam masala or chilly powder. Green chilies and freshly crushed peppercorns play a crucial role, giving the adequate spice (heat) and uplifting the flavors of the dish.

The recipe is quite similar to that of Kerala style Chicken Stew, with the only difference being its cooking time as mutton takes longer to cook. Tender goat meat with loads of whole hearted veggies, in a lightly spiced and absolutely creamy coconut milk gravy, a curry which is every Malayalee’s pride!

Straight from my Amma’s cookbook, this recipe is a family favorite and we love to savor it with Appam (rice hoppers). It also makes a great side dish with Idiyappam, Bread, Naan or Malabar Paratha.

Enjoy, Happy Cooking…!

Don’t forget to check out my Fish Molly recipe, it is a variation of mutton stew with fish as the hero of the dish.

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Kerala Style Mutton Stew

Tender Goat Meat along with Veggies, simmered in a Mild n Creamy Coconut Milk based gravy, this Kerala Style Mutton Stew (Ishtu) makes a Lip-Smacking Side Dish with Appam that will blow you away…!

Course Side Dish

Cuisine Indian

Keyword christmas, kerala, mutton stew

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 3-4 black peppercorns
• 1 bay leaf
• 1 star anise

For the Stew

• ½ kg {1.2 lb} mutton (pref. soup cut)
• 1 medium sized onion (sliced)
• ½ inch sized ginger (crushed)
• 3 cloves of garlic (crushed)
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• ¼ tsp coriander powder
• 1 tsp pepper powder
• 1 sprig of curry leaves
• 1 cup water
• 1 carrot (cubed)
• 10-12 beans (sliced)
• 1 potato (cubed)
• ⅓ cup frozen green peas
• 1 cup thin coconut milk
• ½ tsp fennel powder
• ½ cup thick coconut milk
• 1 tsp crushed peppercorns
• Oil (as required)
• Salt (as required)

For Tempering

• 1 tbsp ghee/butter
• 3-4 pearl onions (sliced)
• 1 sprigs of curry leaves
• 5-6 cashews

Instructions

• Prepare mutton: Clean and cut mutton into medium size pieces. For this dish I would prefer using mutton bone-in with fat on it. Equal portions of shoulder cut and soup cut would be ideal.
• Cook mutton: In a pressure cooker, heat some oil and add the spices; cinnamon, cardamom, cloves, peppercorn, bay leaf, and star anise. Sauté until fragrant. Add 1 sprig of curry leaves, crushed ginger, garlic and slit green chilies. Once the raw smell of ginger and garlic subsides, add sliced onions along with a pinch of salt, sauté until translucent.
• Follow by adding turmeric powder, coriander powder, pepper powder, sauté and mix well.
• Add mutton pieces along with water and salt, close the lid and cook for 4 whistles. Turn off the flame and allow the cooker to sit until all the pressure is released. Open the lid and you may continue the rest of the cooking either in the pressure cooker itself or after transferring it to a separate pan as per your convenience.
• Cook the veggies: Add potato, carrot and beans, along with thin coconut milk to the cooked mutton. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add the frozen green peas and fennel powder.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, reduce the flame to a low and add the thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with freshly crushed peppercorns and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Turn off the flame.
• Prepare the tempering: Heat ghee/butter in a separate pan, sauté pearl onions until they are lightly brown, then add cashews and curry leaves and sauté. Add this tempering to the prepared mutton stew, mix well. Close the lid and allow it to rest for 15 minutes.
• Serve hot with Appam, idiyappam, bread, naan or any roti.

Notes

1. Use of coconut oil is ideal for all Kerala recipes.
2. Adjust the quantity of green chilies and pepper you use for this recipe according to your choice of spice level.

The post Kerala Style Mutton Stew appeared first on Pepper Delight.

So, officially its “Chakka” season a.k.a. Jackfruit season in my hometown, one of the favorite phases in every Malayalee’s life. It indeed is… the whole process right from plucking the fruit to cooking it into a delicious dish, is a Celebration! Jackfruit reminds me of the extended family get-togethers during my childhood days. As kids, we used to gather around the trees to watch the tree climbers climb them, tie these heavy fruits with rope and slowly lower them after cutting their stem. From there on the jackfruit is handed over to the ladies in the kitchen, which was a different world altogether. They gathered and sat on the floor leisurely cutting and cleaning the fruits, separating the flowers from the seeds to be used in various dishes, while the elderly women moved onto preparing the dishes. And the whole time the air was filled with chit-chats, gossip talks (my favorite part) and the mouth-watering aroma of the dishes being prepared.

No wonder Jackfruit is also known as the official fruit of the Kerala state!

Jackfruit being the largest tree-borne fruit is a quite complex one, the ability to use pretty much every portion of it and make a wide variety of dishes is quite astounding. Except for its outer skin of green thorns which we discard (not wasted though as it is an excellent feed for cows & they love it), the rest of the fruit is used completely in dishes, for e.g. crispy chips (ചക്ക ഉപ്പേരി), jam (ചക്ക വരട്ടിയത്), steamed dumplings (കുമ്പിളപ്പം) , dessert (ചക്ക പായസം), curries (ചക്ക അവിയൽ), stir fry (ഇടിച്ചക്ക തോരൻ), brazil nuts stir fry (ചക്കക്കുരു മെഴുക്കുപുരട്ടി )… and the list goes on!

This tender jackfruit stir fry recipe is one of my favorites here in the US, and brings back sweet old home memories each time I cook. Since the fresh ones are very difficult to find, I use frozen or canned versions bought from Indian/Asian grocery stores. And you don’t need to doubt their quality, they taste equally good as their fresh counterparts.

The flavors of tender jackfruit are quite different than their ripe ones and make a delicious stir fry with spices, chilies and coconut. Bird’s eye chilies (കാന്താരി മുളക്) are preferred to give this dish the right amount of heat but you can also substitute with green chilies to suit your spice levels.

Happy Cooking…!

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Idichakka Thoran/Tender Jackfruit Stir fry

Tender Jackfruit a.k.a. Idichakka, Cooked and Stir Fried with Coconut, Chilies and Spices… Pairs Perfectly with Steamed Rice. 

Course Side Dish

Cuisine Indian

Keyword idichakka thoran, jackfruit, tender jackfruit stir fry

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

To make the coconut mix

• ½ cup grated coconut
• 2 garlic pods
• 2-3 bird’s eye chilies / green chilies
• 3-4 fresh curry leaves
• ¼ tsp turmeric powder
• ¼ tsp cumin seeds

To make the thoran

• 1 small fresh Idichakka / tender jackfruit OR 1 frozen packet (semi-cooked)
• Water (as required)
• ½ tsp turmeric powder
• 3-4 pearl onions
• 1 sprig of fresh curry leaves
• 1 tsp urad dal (split black gram lentils) / rice
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required)

Instructions

• Using fresh tender jackfruit: Cut the whole tender jackfruit into large chunks using a well-oiled knife. Peel of the green thorny skin from the outer chunks until no-green is visible, discard the peeled off skin. Cut the chunks into smaller pieces.
• To cook the jackfruit, you can can either pressure cook or pan cook along with water (enough to cover the jackfruit), turmeric powder and salt. If pressure cooking, cook for one whistle and allow it cool down until the pressure is released, strain and keep aside.

OR

• Using frozen semi-cooked tender jackfruit: Transfer the jackfruit from the packet to a skillet along with water (just enough to cover the jackfruit), and boil with a pinch of salt and turmeric powder for 10-15 minutes on a medium flame. Strain it and keep aside.
• Shred: Shred the cooked jackfruit by either mashing it with a masher or using a blender, but make sure not to grind it into a paste.
• Grind coconut mix: Grind all the coconut mix ingredients listed above to make a coarse mix.
• Mix’em up: Using a wooden spoon or your hands, mix well the grinded coconut mix and the shredded jackfruit.
• Cook’em up: In a pan, heat a little oil and add urad dal. When the dal turns light brown, add mustard seeds, dry red chilies and curry leaves.
• As the mustard seeds start spluttering, add the jackfruit-coconut mix, sauté and cook on a low flame for 3-4 minutes, stirring occasionally. Check for the seasonings. Switch off the flame and serve with hot steamed rice.

Notes

1. You can use any brand of frozen tender jackfruit, I generally use Daily Delight’s Tender Jackfruit and at times also buy the canned ones - Green Young Jackfruit from the brand Chaokoh. 

2. Use of coconut oil is ideal for all Kerala recipes.

3. If available, you can use birds eye chilies (കാന്താരി മുളക്) instead of green chilies for making this recipe.

The post Idichakka Thoran / Tender Jackfruit Stir fry appeared first on Pepper Delight.

The memories of this dish go all the way back to my hometown days when my amma (mom) used to make this theeyal with a beautiful aroma of roasted coconut filling the entire kitchen, accompanied by the bubbling sound of the boiling curry! The lip-smacking taste of her theeyal is something which has stuck to my taste buds forever. Being fish lovers, me and my brother always preferred fish curry dishes daily. We were fortunate enough to live in a town where the local fishermen would ride their bicycles to your doorsteps selling their fresh morning catch, and so fish has been a staple all throughout my life. Some days based on the weather or the season, you may not get fresh ones and so you compromise on the fish but with the next choice being a dish as close to a fish masala recipe. And that’s when amma would pull off a life saver; Theeyal…!

Theeyal is a traditional & authentic vegetarian side dish of Kerala, made of roasted coconut and spices simmered in a rich gravy along with vegetables. It is also served in some places as a side dish in a Sadya (the biggest vegetarian feast of Kerala). A non-vegetarian version with shrimp which is called as Konju Theeyal is also quite popular in Kerala. You can add your choice of vegetables or try out the simplest version with pearl onions.

Talking about the complexity of this dish, it was pretty hard initially for me to replicate my amma’s theeyal with the right flavor and consistency. The tricky part was in dry roasting the coconut to perfection which I always failed at. I would either over roast it or under do it. And how did I identify my mistake? While grinding! If you have perfectly roasted the coconut, it would release its oil when grinding to form a thick oily paste (as shown in the above picture). So, ensure to grate the coconut evenly and roast perfectly on a low flame!

I have to thank my sis-in-law for introducing me to this cashew version of this recipe, which has now become one of my favorite dishes!

Enjoy this delicious piping hot theeyal with steamed rice…Happy Cooking…!

Don’t forget to check out my other Kerala recipes here.

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Cashew Theeyal

Cashews, Pearl Onions and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…!

Course Side Dish

Cuisine Indian

Keyword kerala theeyal, theeyal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

For Roasting Coconut

• 1 cup grated coconut
• 3 small onions
• 1 tbsp chili powder (add more if you like it hot)
• 1 tbsp coriander powder
• ½ tsp turmeric powder

For the Curry

• 15-20 pearl onions (sliced)
• 2 green chilies (split)
• 2 large drumsticks (slit and cut into pieces, frozen also works)
• ¼ cup unsalted cashews
• Pinch of fenugreek powder
• Tamarind (lemon sized, soaked in water)
• 2 cups water
• 2 sprigs of curry leaves
• 2 dry red chilies
• 1 tsp mustard seeds
• 2 tbsp diced coconut bites (optional)
• Salt (as required)
• Oil (as required)

Instructions

For Roasting Coconut

• Heat a pan and dry roast grated coconut and pearl onions on a low to medium flame until it starts turning lightly golden brown.
• When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.
• Once cooled, grind all the roasted ingredients into a smooth oily paste. While grinding, the roasted coconut will release its oil as shown in the picture above, indicating that you roasted it perfectly.

For the Curry

• Soak cashews in warm water for 10 mins. Keep aside.
• Heat a pan with oil on a medium flame. Sauté the curry leaves, pearl onions, green chilies, and soaked cashews for 4-5 minutes until the onions become translucent. Add drumsticks and saute for 2 minutes.
• Meanwhile, squeeze the juice of the tamarind and keep aside.
• To the pan, add the grounded coconut paste, tamarind juice, fenugreek powder, salt, and water, bring it to a boil.
• Once it starts boiling, reduce the flame and let it simmer for 10 minutes or until your desired consistency is reached. Check for the seasoning of the curry and adjust salt according to your taste.
• Prepare the tempering by heating oil in a separate pan and splutter mustard seeds. Add curry leaves and dry red chilies.
• Add the tempering into the curry, close the lid and switch off the flame. Let it rest for 10 minutes before serving. Serve hot with steamed rice.

Notes

• You can choose from a variety of vegetables for this dish; Potato, Ivy gourd, Yam, Eggplant, Okra etc.
• For the sourness, tomatoes can also be used in addition to / instead of tamarind.
• Coconut oil is recommended for all authentic Kerala recipes.

The post Cashew Theeyal appeared first on Pepper Delight.

Onam – the Harvest Festival of Kerala is right around the corner. And, how are your preparations coming along? All set for the Sadya preps? did you pickle mangoes yet? prepared banana chips…? I was lucky this year to find some fresh green mangoes in the market. They were perfect, right on time, and I have pickled them already. And for the chips, no worries at all as I’m already sitting on my couch, relaxing, and munching on some homemade ones which my Amma sent me all the way from India.

Talking about my recipe today…unlike the usual Sadya dishes of which many I have already posted recipes in the past, I thought of sharing a Special Curry which is enjoyed predominantly in a Sadya. I had tasted this dish initially at marriage Sadya feasts and later my Amma started preparing it too for our Onam Sadya. So, without further ado, let me introduce you to my dish of the day, Madhura Curry…!!

Madhuram means sweetness. As the name implies, it’s a sweet dish made with fruits like pineapple, ripe plantain and grapes. People often mistake this curry to a pachadi, but it is not… the key difference being this recipe uses very little quantities of yogurt. In some versions of this recipe, sugar/jaggery is added to this dish for more sweetness, but not everybody likes that and so we add yogurt in little portions to balance the flavours.

This is a great side dish for a Sadya, perfect to balance your palate along with the other curries. And if you are preparing it for any regular meal, I suggest you have it with alongside a spicy curry, it just blends well.

Enjoy, Happy Cooking…!

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Madhura Curry/Pineapple Grapes Curry

A Kerala style Sweet n Sour Curry made with Pineapple, Banana, Grapes and Yogurt. Not a Pachadi, but this mildly spiced Madhura Curry makes a great side for any Sadya feast…!! 

Course Side Dish

Cuisine Indian

Keyword madhura curry, onam, sadya

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Akhila

Ingredients

• 1 cup pineapple (finely chopped)
• ½ of a ripe plantain / ethapazham (finely chopped)
• 10-12 red / black grapes
• 1 tsp turmeric powder
• ½ tsp red chili powder
• ½ cup + 2 tbsp water
• ½ cup grated coconut
• 2 green chilies
• A pinch of mustard seeds
• 2 tsp sugar / jaggery
• 3 tbsp yogurt
• 2-3 dry red chilies
• Curry leaves
• Oil (as required)
• Salt (as required

Instructions

• In a pan on medium heat, cook pineapple and plantain by adding turmeric powder, red chili powder and a little salt with ½ cup water. Close the lid and cook well until it turns mushy.
• In the meantime, grind coconut, mustard seeds, and green chilies with 2 tbsp of water, into a smooth paste. Keep aside.
• Once the pan ingredients are cooked, mash with the back of a wooden spoon or a masher for a thicker consistency.
• Add the grinded paste to the pan, mix well and allow it to cook for 2-3 mins until the raw smell of the paste subsides.
• Add sugar / jaggery to the curry for more sweetness per your choice and check for the seasoning.
• Finally, add grapes and toss well within the curry. Do not let the grapes to cook as it should maintain its crunchiness.
• Turn off the flame and allow it to cool for some time. Once slightly cooled, add yogurt and mix well.
• In a separate pan, prepare the tempering by heating a little oil and adding mustard seeds. Once it splutters, add curry leaves and dry red chilies. Top it over the curry and Enjoy...!!

Notes

1. Coconut oil is ideal for all traditional Kerala recipes. However, you many use any other regular cooking oil except for olive oil.

The post Madhura Curry / Pineapple Grapes Curry appeared first on Pepper Delight.

So, I guess you might be wondering what’s so special about this Kurma? Well, all I can say is… just taste it and you will understand, it’s soooo yummy, the Best! It’s creamy, rich and flavorful… I bet you cannot ask for anything more from a Kurma!!!

Kurma is a popular South Indian side dish served along with Poori (fried flat bread), Chapati, and other mains during any meal of the day, although quite favored for breakfast and dinner. It’s a yellow colored, non-spicy dish, light on masala, yet creamy and totally delightful. You might have noticed that I highlighted this recipe as a South Indian classic, coz it is quite different in preparation from its North Indian variant – Korma. The North Indian Korma on the other side is more of an orange-red colored dish, high on masala flavors, rich, and elegant.

This recipe is inspired from the preparation by a chef at my hometown, whom we used to invite to cook and lend a helping hand to our family while organizing parties and large family gatherings. I distinctly remember how good our whole house used to smell, we peeping into the kitchen to get a glimpse of the dishes being prepared, and if possible a spoonful to taste. The green paste in this recipe is the star of the dish; it brings together the flavors and the unique aroma. The use of grated coconut along with cashews contribute to the kurma’s rich creaminess and fennel, ginger n garlic towards the beautiful aroma. While you try this recipe at home, do stop and take a second to smell the green paste before pouring it to the cooking pan; Awaken your Sensory Glands to the wonders of the Spices! This dish also has got a light tanginess from the Yogurt and can be substituted with tomatoes if you prefer so.

Vegetable Kurma is a simple and delicious curry which goes well with roti, naan, chapati, appam, idiyappam and many other main dishes, but for me it goes best with Poori. The creaminess of the Kurma vs the crispy-crunchy fried Poori… its Pure Bliss!!!

Enjoy, Happy Cooking…!

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Vegetable Kurma

Aromatic and Creamy South Indian Style Mixed Vegetable Kurma…!! This mildly spiced curry is the Best Side Dish you can ask for with Poori / Appam / Naan.  

Course Side Dish

Cuisine Indian

Keyword kurma, vegetable curry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the green paste

• ⅓ cup grated coconut
• 6-8 cashews
• ½ inch sized ginger
• 2 garlic cloves
• 1-2 green chilies
• 3 pearl onions
• ½ tsp perumjeerakam / saunf / fennel seeds
• ¼ tsp coriander powder
• ½ tsp turmeric powder
• 3-4 curry leaves
• 1 tbsp cilantro leaves
• ¼ cup water (or more)

For the Kurma

• 1 cinnamon stick
• 2 cloves
• 2 cardamoms
• 1 medium sized onion (sliced)
• 2 medium carrots (cubed)
• ¾ cup green beans (chopped)
• 1 potato (cubed)
• ¾ cup cauliflower florets
• ½ cup frozen green peas
• 2 cups water
• 1-2 tbsp beaten curd
• Cilantro leaves (garnish)
• Oil (as required)
• Salt (as required)

Instructions

• Make a fine paste of the ingredients listed above and keep aside.
• Heat little oil in a heavy bottomed pan and sauté spices in it until they are fragrant.
• Add onions and a pinch of salt, sauté for another 3-4 minutes on medium flame.
• Add the chopped veggies, water (just enough to cover the veggies), salt and cook until the vegetables are fully cooked. Mash the cooked veggies with the back of wooden spoon.
• Add the grinded paste (add a little water if the curry is too thick) and cook on low flame for 5 minutes. The kurma consistency should be thick.
• Add beaten curd and mix well, check for the seasoning and cook for 1-2 minutes more. Switch off the flame and garnish with chopped cilantro leaves.
• Enjoy with Poori, Appam, Idiyappam, Roti or Naan.

Notes

1. You can substitute curd with tomato, but curd tastes best for this kurma.

The post Vegetable Kurma appeared first on Pepper Delight.

Are you a kale lover?

Well, I wasn’t until a year ago when I made this Kale Smoothie with Mango & Banana recipe, a Healthy Green Drink! From then on, I’ve lost my inhibition to this leafy vegetable and started exploring various dishes made with it across restaurants; be it in salads, soups, and so on. Slowly my taste buds started liking it and considering the endless goodness of Kale and its health benefits, I’ve decided to incorporate it in our daily diet focusing on staple foods like dal curry/lentil curry which is an integral part of Indian cuisine.

After quite some experimentation and trial-n-error with Kale, I finally have my perfect recipe by combining it with split pigeon peas (toor dal / tuvara parippu) and zucchini. This recipe is quite similar to Spinach lentil curry in its preparation, but it does taste different. Usually, grated coconut is not common in dal curries but I’ve added it to mine…Well, my Kerala roots are to blame for that I guess, right?

Dal to us all Indians is a Comfort Meal Heaven! You would be astonished by the countless number of dal recipes in every State in India! In fact, just a bowl of dal with hot steamed rice/roti is enough to bring a smile on any Indian’s face, and the perfect meal to satisfy your cravings on a chilly rainy day! This Kale and Zucchini dal recipe is a great way of adding greens and plant-based proteins to your diet. It’s easy, flavorful, power packed with all the goodness, and an insanely satisfying comfort meal.

Enjoy, Happy Cooking…!

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Kale and Zucchini Dal/Lentil Curry

Hearty, Vegan and Healthy - Kale and Zucchini Dal… made with Yellow Lentils and Coconut! The Perfect Comfort Food Heaven…!!  

Course Side Dish

Cuisine Indian

Keyword dal, indian, kale dal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup split pigeon peas / toor dal / tuvara parippu
• 3 strands of kale (almost 2 cups; stem removed, chopped)
• 1 zucchini (skin removed, cubed)
• 2 to matoes (chopped)
• ½ cup grated coconut
• 2 garlic cloves
• 1 green chilly
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 tbsp oil
• Water (as required)
• Salt (as required)

Instructions

• Pressure cook dal/lentils with water (just enough to cover the dal) and a little salt, for 3 whistles. Keep aside.
• Grind grated coconut along with garlic, green chilly, cumin seeds and turmeric, to a smooth paste.
• Add the chopped kale and zucchini along with the grinded coconut mixture into the pressure cooker and cook on a medium flame. Add ½ cup water if the dal/lentil mixture is too thick.
• In a separate pan, add oil and splutter mustard seeds. Add dry red chilies and chopped tomatoes, sauté on a medium flame until it becomes mushy. Add this to the boiling dal mix in the cooker.
• Reduce the heat of the cooker to a low and allow it to cook for another 5-10 minutes or until it starts turning thick. Check for the seasoning.
• Serve warm with hot steamed rice/roti/naan. Enjoy.

The post Kale and Zucchini Dal/Lentil Curry appeared first on Pepper Delight.

Kootu Curry is a traditional side dish served mostly for festivals & celebrations in Kerala, like Onam, Vishu, and marriages. Along with the endless curries served in a Sadya (traditional vegetarian feast of Kerala), Kootu Curry makes its presence unique by being the only curry which uses roasted coconut as a topping. The word kootu means ‘a mix or combination’, and the recipe is a mix of different vegetables and chickpeas simmered in a coconut cumin gravy, and later topped with browned/fried coconut.

The vegetables used for this dish differ from place to place in Kerala. It’s most common ingredients are Chena (yam), Kaya (raw plantain) and black/white chickpeas, but variants like Pumpkin and Ash gourd are also popular.

I must confess that this recipe is a coconut overload in various forms, be it fresh, oil, or fried. Its major highlight is the addition of fried coconut with curry leaves and dry red chilies, which adds a nice aroma and flavor to the dish. Kootu Curry is a non-spicy, lightly sweet, and a completely satisfying side dish; it pairs wonderfully with steamed rice and daal/lentil curry.

Enjoy, Happy Cooking…!

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Kootu Curry/Kerala Style Plantain and Yam Curry

Kerala Style Kootu Curry… made with Yam, Plantain and Black Chickpeas – A Sadya Delicacy…! 

Course Side Dish

Cuisine Indian

Keyword kerala sadya, kootu curry

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 cup kadala / black chickpeas
• 1½ cup water + more
• 1 medium sized raw plantain (cut into cubes)
• 1 cup yam (cubed)
• 1 tsp chili powder
• ½ tsp turmeric powder
• ½ cup + ½ cup grated coconut
• ½ tsp cumin seeds
• 1 tbsp pepper powder
• 1 tbsp jaggery
• 2 sprigs of curry leaves
• 2 dry red chilies
• 1 tsp mustard seeds
• Coconut oil (as required)
• Salt (as required)

Instructions

• Soak black chickpeas overnight. Pressure cook it with water and a pinch of salt for 3 whistles. Once cooled, drain the water and keep aside. Also set aside the cooked black chickpeas separately.
• Grind ½ cup grated coconut with cumin seeds to a coarse paste, keep aside.
• In a separate pan, add the above drained water, vegetables, turmeric powder, chili powder, & salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, until the water dries out. Add more water if necessary.
• Lightly mash the cooked vegetables with the back of a wooden spoon. Add the cooked black chickpeas and the grinded coconut paste, mix well and continue cooking till the raw coconut smell subsides.
• Now add pepper powder and jaggery to the pan, mix well and check for the seasoning. Place the lid, cook for another 2-3 minutes, and then switch off the flame.
• To prepare the tempering / garnish, heat oil in a separate pan and splutter mustard seeds. Add curry leaves, dry red chilies and grated coconut. Roast the coconut until they turn golden brown.
• Pour this over the cooked chickpea veggies, mix well. Your Kootu Curry is ready, serve with rice and daal curry!

Notes

1. Pumpkin and Ash gourd can also be added as alternate vegetables while making Kootu Curry.

2. Using jaggery in this dish is completely optional as it’s specific to certain places in Kerala.

3. Coconut oil is ideal for all authentic Kerala recipes.

The post Kootu Curry appeared first on Pepper Delight.

With Easter being around the corner, it’s time to share my recipe for one of the most popular Easter dishes of my hometown Kerala; Fish Molee…!

So, what’s this dish all about? It’s a mildly spiced fish stew made with coconut milk, usually served along with Appam (pancake made with fermented rice batter and coconut) or bread. I’m still not convinced on what it’s actual name is, I hear Fish Molly / Molee / Moilee (duh, people pronounce it differently) and in Malayalam we call it Meen Molly; meen meaning fish, likewise.

Spicy Hot is a major highlight of all the fish recipes in Kerala, and that’s where fish molee stands out for its versatility & being mild on the spiciness. The use of green chilies and black pepper keeps the heat subtle while the coconut milk makes it creamy and rich, and of course the aroma from the fresh curry leaves takes the whole dish to the next level… No wonder it’s a tourist favorite!!!

The story of the dish Fish Molee goes all the way back a few centuries when Portuguese were colonizing India, and Kerala was one of their major trading ports then. Their influence gave a major impact to Indian culture, trade and food. They introduced many vegetables including potatoes, pineapple, watermelon, guava as well as some of their signature dishes like Pork Vindaloo, Portuguese Beef stew and Barbeque, to the Indian food palate. Since Kerala was abundant with spices, coconuts, and seafood, the local people who worked for them cooked some of their traditional Kerala dishes, but they couldn’t handle the heat. So, the dish was later modified by getting rid of the red chili powder and adding coconut milk, to make it mild. The Portuguese very much enjoyed the dish and named it after the lady Molly who cooked it, and that’s how Fish Molee was born!

Fish Molee is quite similar to Kerala Chicken Stew in its preparation. Both are mildly spiced and flavored with coconut milk, however they differ in the spices used.  Here the fried fish pieces are simmered in a coconut milk gravy along with black pepper and tomatoes. The dish is best served with Appam or bread, but chapathis, rotis & rice also go well.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking…!

Interested in a Gluten-Free version with Greek flavours? Check out this healthy Greek Fish Soup with potatoes & vegetables (Psarosoupa) from The Hungry Bites.

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Fish Molly / Molee / Kerala Style Fish Stew

Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green chilies and Pepper... A Traditional Kerala Easter Dish...! 

Course Side Dish

Cuisine Indian

Keyword fish curry, fish molee, fish molly, kerala easter

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the marinade

• ½ kg fish (see notes, I have used pompano here)
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp pepper powder
• Salt (as required)

For the fish molee

• ½ inch sized ginger piece (finely minced)
• 2 garlic cloves (finely chopped)
• 1 medium sized onion (sliced)
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• 1 tsp pepper
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 2 sprigs of curry leaves
• 1 tbsp lemon juice
• 1 to mato (sliced to rounds)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes.
• In a kadai/pan, add little oil and shallow fry fish on both sides. Keep it aside.
• In a separate pan, add oil and heat on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until its raw smell subsides.
• Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.
• Follow by adding turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and add lemon juice, mix well.
• Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
• Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage. Check for the seasoning.
• Add sliced round tomatoes and more curry leaves, close the lid and switch off the flame. Let the tomato cook in the remaining steam.
• Serve with Appam, Idiyappam, Chapati/Roti, Rice or Bread.

Notes

• Addition of lemon juice is optional, but I highly recommend it. You can skip it and add a half of a chopped tomato for the extra tanginess.

• Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot can be used.

• Adjust the spiciness of the curry according to your taste by reducing green chilies.

• Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

The post Fish Molly / Molee / Kerala Style Fish Stew appeared first on Pepper Delight.

Biriyani – it’s that one dish which every Indian will unanimously say YES if offered! A scrumptious pot of a zillion ingredients put together; the pre-preps, marinades, layers, garnishes, and all the hard work will surely pay off when you savour your first bite. It’s quite interesting to read about the origin and history of biriyani, check out my earlier Prawn Biriyani post to know more.

The preparations and the core ingredients of this dish remain the same as that of my Prawn Biriyani recipe, with the only difference being the protein used. And today the hero of my recipe is Pompano; a firm, non-expensive, and tasty fish perfect for any biriyani! You can use any firm fish; back in my hometown we commonly used King fish, but after coming to the US the one thing I miss is fresh fishes and the varieties we used to get back home. Finding Golden Pompano or the Yellow Pompano in the US markets was a life saver for me; be it a curry, fry, or a biriyani, this fish is awesome.

Always use a basmati rice, a good quality one for making biriyani, unless you plan to cook a Thalaseery Style Biriyani (North Malabar) which uses Kaima rice or Jeerakasala rice.

Unlike the popular dum style preparation, this is another simple n easy, flavor packed, traditional means of cooking without any loss to the authentic taste of biriyani. But if you still prefer a dum version, you can seal the lid and follow either an oven or tawa method, after the layering process. This authentic Kerala style biriyani recipe is straight from my mom’s cookbook, I love it and have prepared it many times whenever I crave for biriyani.

Also, Don’t forget to check out my Lemon Dates Pickle, which is a great side dish with biriyani !!!

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Molly / Kerala Style Fish stew 

Enjoy, Happy Cooking…!

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Fish Biriyani

Aromatic and Flavorful… An Authentic Kerala Style Fish Biriyani with Spices, Fresh Herbs & Coconut milk…!  

Course Main Course

Cuisine Indian

Keyword fish biriyani, kerala, meen biriyani

Prep Time 50 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the fish marinade

• 1 lb fish (pompano, king fish, or any firm fish can be used)
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp black pepper powder
• 1 tbsp lemon juice
• 1 tbsp water
• Salt (as required)

For the fish masala

• 2 medium sized onions (finely sliced)
• 1 tomato (chopped)
• ½ inch sized ginger
• 2 garlic cloves
• 1-2 green chilly
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp garam masala
• ½ cup thick coconut milk
• ¼ cup water
• Handful of cilantro leaves (chopped)
• Handful of mint leaves (chopped)
• Oil/ghee/butter (as required)
• Salt (as required)

For preparing rice

• 2 cups basmati rice
• 3 cups water
• 1 tbsp butter/ghee
• 1 tbsp lemon juice
• 1 bay leaf
• 1 stick of cinnamon
• 3 cloves
• 2 cardamoms
• 1 star anise
• Salt (as required)

For garnish

• 2-3 tbsp ghee/butter
• ½ of a medium sized onion (thinly sliced)
• ¼ cup cashews
• ¼ cup raisins
• Cilantro leaves (chopped, garnish)
• Mint leaves (chopped, garnish)

Instructions

For the fish marinade

• Clean and cut the fish into pieces.
• Mix the ingredients to prepare the marinade; chili powder, turmeric powder, black pepper, lemon juice, and water.
• Marinate the fish and keep aside for 30 minutes.

For preparing rice

• Wash and soak rice for 30 minutes and drain the water completely.
• Heat ghee in a skillet; add cardamoms, cinnamon, cloves, star anise, bay leaf, and sauté until fragrant.
• Add the drained rice with a little salt and stir continuously for 1 minute. When the rice starts crackling, pour water, lemon juice and cook till water is completely absorbed. Fluff it up using a fork and keep aside.

For the fish masala

• Heat oil in a pan, shallow fry fish on both sides until they are cooked and golden. Transfer to a paper towel and keep aside.
• Into the same pan, add oil if necessary, sliced onions, and sauté until they are translucent.
• Meanwhile, grind ginger, garlic and green chilies to a paste.
• Add the paste to the pan and sauté for 2 minutes.
• Add chopped tomato and place the lid, cook for 2 minutes until the tomatoes turns mushy.
• Add chili powder, turmeric powder, garam masala and sauté for 2 minutes until the raw smell of spices are gone.
• Add coconut milk and water, followed by adding chopped mint and cilantro leaves. Mix everything together, check the seasoning and allow the masala to slightly boil.
• Add the fried fish and coat them with the masala. Lower the flame, place the lid and cook the fish in the masala for another 5-7 minutes until the gravy becomes very thick.

Garnish and layering

• Heat ghee/butter in a pan. Fry the sliced onions until they are golden brown, keep aside.
• Into the same pan, fry cashews and raisins until they turn golden. Keep aside.
• For layering, into a heavy bottomed pan add a half of all the prepared ingredients as detailed below. The remaining half is to be repeated later as instructed.
• Start with spreading the prepared masala first, evenly covering the bottom of the pan.
• Follow by spreading rice on top of it. Sprinkle cashews, raisins, fried onions, and cilantro mint leaves.
• Repeat the process of steps 4 & 5 with the second half of the ingredients.
• Close the lid tightly and cook the biriyani on a low flame for 5-7 minutes. Allow it to rest for 10 -15 minutes before serving.
• Serve warm with boiled egg, pappad, salad and pickles.

Tips

• To prepare beautiful golden brown evenly fried onions for the garnish, first marinate the onions in salt and keep aside for an hour. The salt makes the onions relieve all its moisture; squeeze the onions tightly with your hand for any left over water to ooze out and then fry in the heated pan with ghee/butter.

Notes

1. Any firm fish like tilapia, king fish, pomfret or pompano can be used for this dish.
2. If you are using thin coconut milk, skip water and add ¾ cup thin coconut milk to reach the same consistency.
3. Coconut oil can be used as a healthy replacement for ghee/butter.
4. You can vary the amount of chili and pepper powders to suit your spice level.