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.

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.

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…!

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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.

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.

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 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.

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