Koottucurry(Varutherusserri) North Kerala Style

Ingredients

Kadala Parippu(Split Bengal Gram)-less than 1/4 cup

Raw Banana(Pacha kaya)-1Remove the outer layer/ tholi mattiyathu (medium size pieces)

Chena(yam)-1cup(cut into medium size pieces)

Chilly Powder-1/2tsp

Turmeric Powder-1/4tsp

Salt-

Curry leaves-2 springs

Water-1 1/2cup

Jaggery(sharkkara)-1 small

Grated Coconut -2

Cumin seeds-1/4tsp

Mustard seeds-1/4tsp

Dry red chilly-3

Pepper powder-1tsp

Coconut Oil-5tbsp (u can decrease the oil if u want )

Preparation

Soak kadala parippu for 1 hour .

Pressure cook this parippu by adding 1 cup of water ,salt,chilly powder and turmeric powder.

2 whistle is enough.After the pressure settle down open the cooker and add kaya and chena pieces .

Mix well and pressure cook .

After one whistle remove the cooker from the stove and allow to cool .

Then open the cooker and keep aside .

Now grind 3/4 of grated coconut with cumin seeds to a fine paste .

Add this paste to the cooked pieces and allow to boil in low flame .U can add 1/2 cup of water if the curry is too dry .

Then add crushed jaggery and boil well ..

Then remove from the stove and keep aside .

Now heat coconut oil in a kadai .

When hot splutter mustard seeds,dry red chilly and curry leaves.

Now add 1 1/4 grated coconut and fry in medium flame till the colour changes to  dark brown colour.

finally add pepper powder to this coconut fry and fry for few more seconds.

Add this coconut mix to the curry we already prepared .

Now mix well.Check the salt .

So traditional Koottucurry or as we say in thrissur varutherusseri is ready to serve ..

Serve with Rice ..

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Kaalan-Thrissur Style

Kaalan is one of the traditional kerala recipe..Sadya is incomplete without kalan .The recipe is similar to  Erupuli ..In erupuli we are using ripe banana ..So the taste is slight sweet .But kaalan is thick and bit sour in taste . We use raw plantain in kaalan.So here comes the simple recipe of Kaalan …

Ingredients

Raw plantian(nendra kaya) -1

Yam(chena) -1 cup(chopped)

Curd -2 cup

Grated coconut -1/2 of 1

Pepper-5

Green chilly-1

Red chill-1/2tsp

Turmeric powder-1/2tsp

Cumin seeds-1/4tsp

Salt-to taste

Curry leaves-1 string

For Seasoning

Mustard seeds-1/4tsp

Fenugreek seeds(uluva)-10

Dry red chilly-2 (chopped)

Curry leaves-1 string

Oil-2tsp

Preparation

Peel and cube the plantian and yam ..In a kadai add plantain and yam pieces along with turmeric powder,chilly powder ,salt ,curry leaves and 1 cup of water .

Cook till the vegetables are  done.

Side by side grind coconut ,pepper,cumin seeds and green chilly to a fine paste ..

Add this paste to the cooked vegetables..

Boil them well..Stirring continuously.Add salt

Finally add curd to this and simmer for2-3 minutes..Don`t boil..

Season with mustard seeds,red chilly ,fenugreek seeds and curry leaves ..

Add this to the gravy ..

The simple and tasty Kaalan is ready to serve ..

Note : Its good to use bit sour type  curd for preparing this dish

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Simple Eriserry In Pressure Cooker (Kuthu Eriserry With Pacha Kaya )

Ingredients

Raw Plantain(pacha kaya)-2

Green Chilly-4

Curry Leaves-1string

Grated Coconut-1

Dry red chilly-2 slits

Coconut Oil-1tbsp

Mustard seeds-1/4tsp

Salt-to taste

Preparation

Finely slice the pacha kaya and wash properly using salt .. .Finely grind 1/2 portion of the grated coconut ..Take a cooker and pour the washed kaya into it ..Add ground paste ,chilly slits,salt,curry leaves with 1/2 cup of water ..Mix well and cook …1 whistle is enough ..Remove from the fire..When pressure settle open the cooker..Mash the cooked kaya with a spattula ..Heat  oil in a kadai  ,add dry red chilly,splutter mustard seeds and add curry leaves ..Now add the remaining grated coconut to a fry pan and fry till brown colour ..Add this to the cooked kaya and mix well ..Mash well ..So easy kaya eriserry is ready ..Enjoy erissery with Onam sadya

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Injimpuli/Tamarind-Ginger Hot Sauce

Injimpuli is one of kerala`s traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isn`t it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..

Ingredients

Fresh Ginger-1/4kg(finely chopped)

Tamarind-3 lemon sized (soaked in water )

Coconut Oil-5Tbsp

Turmeric Powder-1/2tsp

Salt -to taste

Chilly Powder-1 1/2 tsp

Mustard seeds-1/2tsp

Curry Leaves-2strings

Small onion-10(chopped)

Dry Red Chilly-3(chopped)

Green Chilly-4(finely chopped)

Jaggery(Sharkara)-according to ur taste

Preparation

Peel the ginger and cut into long pieces and chop finely…Or if u have chopper ,chop finely using that.Pour the finely chopped ginger into salt water and keep it for 10 minutes..After that wash properly and drain it ..After draining ,heat   coconut oil in a kadai and add the ginger and fry it …Fry till it become  light  golden brown colour…Drain them and keep aside for cooling ..Then take a blender and crush the fried ginger and keep that aside…If u like to bite the ginger then no need to crush the fried ginger .Soak tamarind in one cup of hot water for 15 minutes and extract the juice . Filter it and keep it aside..If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder.  mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..

Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )

Now heat remaining oil in a separate pan and add mustard seeds..When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …Pour this mixture to the cooked tamarind water…Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…Boil till it become a semi medium thick liquid…(add hot water if it became too thick)Check the salt and jaggery .If u need add more according to ur taste.. ….Injimpuli gets thicker when it cools down..

So now the tasty injimpuli is ready to serve…After cooling transfer into glass container and u can keep it in the fridge for long ..

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Erupuli

Ingredients

Ripe Plantain(Nendra Pazham) -3 (peeled and cubed)..The pazham should be 3/4 riped..It won`t be good if it is ripe too much..

Chilly Powder-1/2 tsp

Turmeric powder-1/4 tsp

Cumin seeds-1/4 tsp

Garlic-1/2 pod

Black Pepper-5

Curry Leaves-1String

Salt-to taste

Grated Coconut-1/2 of 1

Curd- 1cup

Seasoning

Dry red chilly(vattal mulaku)-3

Mustard seeds(kaduku)-1/2 tsp

Fenugreek seeds(uluva)-1/4tsp

Curry leaves-1string

Preparation

Cut the plantain into half portion(lengthwise) and then cut to cubes..

To the plantain pieces add chilly powder,turmeric powder,salt , curry leaves and one cup of water and cook till the plantain pieces get soft and the water get dried.

Take a blender, grind grated coconut ,cumin seeds,pepper and garlic into a fine smooth paste …Add this paste to the cooked plantain pieces.Slowly mix the paste with the pieces, while mixing gently crush the pieces..In a low flame  allow curry to  boil..When it start boiling then add mooru (just crush one cup of curd in a blender) ..Continue to boil in a low flame ,stir continuously till the mixture gets thick gravy..

Then heat 2tsp of coconut oil and add dry red chilly (cut in to pieces),then fenugreek seeds followed by mustard seeds and curry leaves…Add this to the gravy and close the pan with a lid so that the aroma spread into the curry…

Transfer the curry into a serving dish and decorate with curry leaves and red chilly…Enjoy ur sadya with Erupuli

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