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.

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.

Hello 2022!

Welcoming the New Year on a royal note with a Nawabi style dal / lentil stew which is rich and so delicious.

Sultani dal is a specialty of Awadhi cuisine, which belongs to the Northern part of India, Uttar Pradesh. The first time I tried Sultani dal was a few years back at a restaurant in Hyderabad, and then later at a friend’s party after which I got totally hooked into it. This is not your ordinary lentil curry if you are wondering, it is a royal dish which was served to Nawabs in palaces, ages ago.

A bowl of piping hot dal along with basmati rice is totally a food heaven. The recipe is fairly simple being mild on spices but using ingredients like ghee, milk, yogurt, and cream, making it rich and creamy. The consistency of the dal is smooth velvety and the ghee tadka with cumin, ginger and garlic totally elevates the taste all together. Plus, lentils are healthy and a great way to add vegetarian protein to your diet.

If this is the first time you are preparing this dish, then cooking dal with milk might feel a bit skeptical, but trust me, it is beyond delicious. We love Sultani dal so much that it has become a part of our weekly menu and my son enjoys every spoonful of it.

Sultani Dal

Serve it alongside with basmati rice, jeera rice, paratha, naan or roti. Enjoy!

Interested in other dal recipes? Check these out:

• Sambar
• Kale and Zucchini dal

Happy Cooking…!

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Sultani Dal

Sultani Dal / Lentil stew - A Rich n Creamy Royal Dish from the Nawabi Cuisine! 

Servings 4

Author Akhila

Ingredients

• 1 cup toor dal / yellow pigeon peas
• Pinch of turmeric
• Salt
• 1 cup milk
• 1 cup water
• ¼ cup yogurt
• ½ cup cream

Tempering/Tadka

• 2 tbsp ghee
• 1 tsp cumin seeds / jeera
• 2 dry red chilies
• 3 garlic cloves (minced)
• ½ inch sized ginger (minced)
• 2 green chilies (slit)
• 1 medium onion (finely chopped)
• Cilantro leaves (for garnish)

Instructions

• Pressure cook dal along with water, milk, turmeric powder and salt, for 2 whistles. Switch off the flame and allow it to cool until all the pressure has been released.
• Remove the lid from the cooker and turn on the heat to a medium flame.
• Add yogurt and milk cream, mix well and allow it cook until it forms a thick dal consistency.
• Prepare the tadka by heating ghee in another pan, add cumin seeds, dry red chilies and sauté for 1 min. Add ginger, garlic, green chilies, and sauté until the raw smell subsides. Add onion, sauté for 3 minutes until onions turn translucent.
• Pour the prepared tadka over the dal, mix everything together and check for the seasoning.
• Top with cilantro leaves and switch off the flame. Serve hot along with rice, paratha, naan or roti.

The post Sultani Dal / Lentil Stew 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.

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.

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.

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…!

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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.

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.

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.

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.

The post Fish Biriyani appeared first on Pepper Delight.