Kadala curry | Black chickpea curry

Kadala Curry or Kerala Style Chickpea Curry is a popular dish in every Malayalee household. This dish is best served with puttu, appam, and dosa and also eaten with idiyappam or string hoppers, for breakfast or dinner.

Ingredients

  • 1 cup black chickpeas
  • 1 large onion, thinly sliced
  • 1 medium tomato, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 1/4 tsp garam masala
  • 1/4 cup thick coconut milk (optional)
  • 2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 strand curry leaves
  • 1 tbsp finely chopped coriander leaves
  • salt to taste

Method

  • Wash chickpeas, soak in water for about 6 -8 hours.
  • Drain the water, add the soaked chickpeas to a pressure cooker along with 2 cups of water. Pressure cook until chana is nicely cooked. (Cook it for one whistle on high heat and then 15 minutes on low heat).
  • Remove the heat and let the pressure release naturally. Open the lid of the cooker once the pressure is released.
  • Meanwhile, heat oil in a kadai, splutter mustard seeds, sauté onion until translucent. Add salt, ginger garlic paste and curry leaves sauté for 2 minutes.
  • Next add red chili powder, turmeric powder, coriander powder, black pepper powder and garam masala, fry again for 2 – 3 minutes.
  • Further add finely chopped tomatoes, stir. Add in the cooked chickpeas. Mix well. Again cover and cook on a low flame for 5 minutes.
  • Finally pour 1/4 cup of thick coconut milk. When it begins to boil, garnish with chopped coriander leaves and turn off the flame.
  • Serve hot with appam, puttu, idiyappam or dosa.

Appam

Appam is a popular south Indian crepe or pancake which is typically prepared from yeast fermented batter with coconut. It is popular breakfast or brunch recipe relished with vegetable stew, sweetened coconut milk, egg curry, or even with kadala curry.

Ingredients

  • 1.5 cups raw rice
  • 1 cup freshly grated coconut
  • 2 tbsp cooked rice
  • 3 tbsp sugar
  • 1 tsp dry yeast
  • salt to taste
  • water as required

Method

  • Soak raw rice in water for about 5 – 6 hours.
  • Drain water completely. Grind rice, coconut, cooked rice, dry yeast and sugar into a smooth batter. Add water little by little while grinding. The batter should be slightly thick pouring consistency.
  • Transfer the batter into a separate bowl and ferment the batter in room temperature for 8 hours.
  • After 8 hours add salt and mix well. Meanwhile, heat the appam pan. Pour a ladle full of batter into the pan immediately rotate and spread.
  • Cover and cook on a low flame until the appam gets completely cooked.
  • Serve appam with vegetable stew or kadala curry.

Kelya ambat

Kelya ambat is a sweet side dish generally prepared during festive occasions by the Konkani community. Ripe Nendran Banana (Kerala banana) is used to prepare this delicious recipe.

Ingredients

  • 2 ripe bananas, chopped
  • 1/2 cup chana dal
  • 1 cup jaggery syrup
  • 3/4 cup freshly grated coconut
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 8 – 10 cashew nuts
  • 1 tbsp coconut oil
  • 1 strand curry leaves
  • a pinch salt

Method

  • Pressure cook chanadal for 3 whistles. Set aside.
  • Grind coconut with turmeric powder and red chili powder into a fine paste. Set aside.
  • In a deep bottom pan, add chopped banana and little water. Cover and cook until the banana turns soft.
  • Once the banana is cooked perfectly, add the ground coconut paste cashew nuts and a pinch of salt. Mix well.
  • Next add cooked chana dal, jaggery syrup, (add water if required to adjust the consistency) and boil on a low flame for 5 minutes.
  • For tempering, heat oil in a pan, splutter mustard seeds, cumin seeds and curry leaves and pour it over the cooked banana mixture.

Mambazha Pulissery

Mambazha pulissery is a delicious curd based mango curry made with ripe mangoes, curd, basic spices and coconut and has a mild sweet, tangy and spicy taste. This authentic Kerala style dish is best served with rice.

Ingredients

  • 1 cup peeled ripe mango
  • 1/2 cup freshly grated coconut
  • 3/4 cup thick beaten yoghurt
  • 2 green chilies, slit
  • 2 dry red chilies, halved
  • 1/4 tsp sugar/jaggery (optional)
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 tbsp coconut oil
  • 1 strand curry leaves

Method

  • Grind grated coconut along with cumin seeds into a fine paste and set aside.
  • In a deep bottom pan add 1/4 cup water and boil. To this water add mangoes, slit green chilies, turmeric powder, sugar. Stir well. Cover and cook on a low flame for until the mango is tender but not mushy.
  • Next add the ground coconut paste. Mix well. Cover and cook for 2 – 3 minutes.
  • Further add beaten curd, mix well. Cook for a minute and turn off the flame. Do not allow the curry to boil.
  • For tempering, heat oil a pan, splutter mustard seeds, cumin seeds, dry red chilies and curry leaves. Pour it over the curry. Serve with rice.

Thakkali Moru curry

This easy thakkali moru curry (tomato yogurt curry) is basically a seasoned buttermilk curry made with tomatoes. It can be made in 10 minutes and is a real time saver. This moru curry tastes excellent with rice.

Ingredients

  • 3 cups yogurt
  • 1 cup water
  • 1 small onion, finely chopped
  • 1 big tomato, diced into medium size
  • 1 tbsp coconut oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 2 dry red chilies
  • 3 green chilies, slit
  • 1/4 tsp fenugreek seeds
  • 1 spring curry Leaves
  • salt to taste

Method

  • Heat oil in a deep pan and splutter mustard seeds.
  • Reduce heat and add red chilies, curry leaves, green chilies and onion. Fry for 2 minutes. Also add diced tomatoes, stir for a few minutes and allow the tomatoes to cook.
  • Meanwhile blend Yogurt with 1 cup of water and keep aside.
  • When the tomatoes are cooked, mash a few pieces and leave the rest as chunks.
  • Add salt, turmeric powder, mix well. Stir for a few seconds and pour the blended yogurt in to the pan.
  • Reduce heat to medium low and stir gently for 2-3 minutes. Do not allow the curry to boil.
  • Remove from heat and serve this tasty tomato Moru Curry with rice.

Veg fried rice

Perfectly cooked grainy and non sticky rice, the right amount of sauce. crunchy veggies and high heat is what makes the fried rice the best.

Ingredients

  • 1 cup basmati rice
  • 1 tbsp garlic, finely chopped
  • 2 tbsp oil/ghee
  • 1 tbsp soy sauce
  • salt to taste
  • 1/2 tsp black pepper powder
  • 1/2 cup carrot, finely chopped
  • 1/4 cup capsicum, finely chopped
  • 1/4 cup beans, finely chopped
  • 1/4 cup spring onion, finely chopped
  • 1/4 cup cabbage, finely chopped

Method

  • Boil water in a large pot, add 1 tsp oil and rice into the water. cook the rice perfectly. Rice should be grainy and not mushy. Drain it and set aside to cool completely.
  • Heat oil in a wok, add garlic and sauté for a few seconds. Next add all the veggies and fry on a high flame for 2 – 3 minutes. The veggies should be half cooked yet crunchy.
  • Further, add soy sauce and immediately add cooled pre cooked rice, salt and black pepper powder and fry for 2 minutes.
  • Garnish with spring onion. Serve hot on its own or pair it with your favorite curry.

Chili soya nuggets

Chili Soya Nuggets is a fusion recipe that will be loved by people of all ages. In this recipe, soya chunks are cooked in sauces to give you flavors which will tantalize your taste buds. Not just taste, this dish also provides loads of health benefits. Made with soya chunks as the main ingredient, this dish is rich in fiber, proteins, antioxidant. Prepared in under 20 minutes, Chili soya will be a hit at all parties and event. Pair this with chapati, rice or enjoy as simple appetizers, and binge on the tasty treat with your friends and family.

Ingredients

  • 1 cup soya nuggets
  • 1 medium onion, finely chopped
  • 2 tsp ginger garlic paste
  • 2 tsp tomato ketchup
  • 1 tsp soy sauce
  • 1 tsp red chili powder
  • 1/4 tsp black pepper powder
  • 1 green chili, finely chopped (optional)
  • salt to taste
  • 1 tbsp oil
  • 1 tbsp chopped coriander leaves

Method

  • Cook soya nuggets in water. Drain the water completely. Transfer to a bowl. Marinate soya with 1/4 black pepper powder and salt.
  • Now, heat oil in a pan over a medium flame. Once the oil heat, add in the soya nuggets. Shallow fry and then remove from heat.
  • In the same pan heat the oil left over after frying the soya chunks. Add chopped onions, chopped green chili, red chili powder and salt. Sauté for a minute and soy sauce, tomato ketchup. Cook this for 3-5 minutes.
  • Finally, add the fried soya nuggets and cook for a minute or two. Garnish with chopped coriander leaves and serve hot.

Set dosa

A soft dosa made with rice and poha/aval usually served in sets of three and relished along with coconut chutney, sambar or aloo masala. These are widely served in south Indian states and is a delicious and healthy breakfast for people who seek to have a quick breakfast.

Ingredients

  • 2 cup idli rice
  • 1/4 tsp methi/ fenugreek seeds
  • 3/4 cup urad dal
  • 3/4 cup poha/beaten rice, thick
  • salt to taste
  • water for soaking and grinding
  • oil for roasting

Method

  • In a large bowl, soak idli rice and fenugreek seeds/methi for 5 hours. In another bowl soak urad dal and poha for 3 hours.
  • Drain off the water from urad dal and grind it into a smooth and fluffy batter adding water as required. Transfer the urad dal batter into large bowl.
  • Grind rice and methi into to a slightly coarse batter. Transfer the rice batter to the same urad dal batter bowl. Mix well make sure both batter are combined well.
  • Cover and rest in warm place for 8-10 hours or till the batter ferments and doubles. Once the batter ferments, add salt and mix well.
  • Heat griddle and pour a ladleful of batter. Spread out in a circle, slightly thick than regular dosa. Drizzle a tsp of oil from sides of dosa.
  • Cover and roast the dosa to a golden brown from bottom and completely cooked from top in presence of steam.
  • Serve these soft and fluffy dosa with chutney, sambar or potato masala.

Sambar

Sambar, also known as lentil vegetable and stew is a popular south Indian dish. It is healthy as well as nutritious being rich in protein and also other nutrients, vitamins, minerals as it is made from both lentils and vegetables. Sambar served with rice or idli makes up for a complete meal.

Ingredients

  • 1.5 cup Mixed vegetables, cut into medium pieces (refer notes)
  • 1 cup yellow pigeon peas/ toor dal
  • 1/4 cup tamarind pulp
  • 1/2 tsp asafoetida powder
  • 2 tbsp coriander leaves, finely chopped
  • 1.5 tbsp sambar powder
  • salt to taste
  • water as required

For tempering

  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 strand curry leaves
  • 2 dry red chilies

Method

  • Pressure cook toor /yellow pigeon pea with water, 1/4 tsp of turmeric powder and salt (4- 5 whistle). Once pressure settles, open the cooker and add the vegetables, which are slow to cook like potatoes.
  • Meanwhile in a frying pan; add 1 tbsp of coconut oil add chopped ladies finger, small onion and sauté till it become transparent, followed by chopped tomato; cover and cook on a medium flame for 2 minutes. Keep aside.
  • Next add tamarind pulp to cooked dal and potato, stir and simmer on low flame for some more time, add salt if needed. Add fried shallots, ladies finger and tomatoes. Mix everything well and bring to boil.
  • Sprinkle asafoetida powder and simmer for a minute. Remove from flame and keep aside.
  • For tempering, heat oil in a pan, splutter mustard seeds, add dry red chilies and curry leaves.
  • Pour it over the sambar. Mix well. Garnish with chopped coriander leaves. Serve hot.

Notes

Veggies used for Sambar :

  • Drumsticks : 1, cut lengthwise
  • Lady’s finger/okra : 5-6, cut into 2″ pieces
  • Potatoes : 1 large, cubed
  • Tomato : 1 medium, chopped
  • Small Red Onions/Shallots/Pearl onions : Handful (cut into half)

Chana tikki | chick pea tikki

Here is a nutritious variant of this all time favorite snack made with protein and calcium rich chick peas (chana). When you feel like having a snack, go for these tasty Chick Pea Tikki. Serve hot with your favorite chutney or ketchup.

Ingredients

  • 2 cups soaked and boiled white chana/ chickpeas
  • 2 green chilies, finely chopped
  • 1 large onion, finely chopped
  • 1 tsp garlic paste
  • 1/2 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • 3 tsp oil for greasing and cooking

Method

  • In a mixer blend boiled chana to a coarse mixture without adding water.
  • Transfer the coarse mixture into a wide bowl add all the remaining ingredients and mix well.
  • Divide the the mixture into equal portions and shape each portions into a round flat tikki.
  • Heat a griddle and grease it with oil. Cook each tikki adding oil, till they turn golden brown from both the sides.
  • Serve hot with your favorite chutney or ketchup.
Design a site like this with WordPress.com
Get started