Pumpkin Erusseri

PUMPKIN ERUSSERI - KERALA STYLE

Mom always used to cook pumpkin erusseri at home and
it was simply mouth drooling.

Its a best side dish for rice, as well chappathi's.

Its pumpkin season and you can see them almost every stores.
Lots of recipes running on my mind  like pumpkin pachadi and pumpkin erusseri, mom's recipe.

THINGS NEEDED:

Pumpkin- 2 cups chopped

Red beans, soaked - 1 cup

Coconut - 1 cup

Cumin - 1/2 tsp

Turmeric - 1/4 tsp

Garlic - 1 small clove

Seasoning ingredients :

Mustard seeds

Curry leaves

Ghee (clarified butter) - 1 tbsp

PREPARATION METHOD:

Cook red beans and pumpkin separately adding little bit salt.

Mash the pumpkin. Set aside.

Heat Ghee in a pan. Splutter mustard seeds and fry red chillies, curry leaves. 

Add coconut to it. Saute and fry till golden brown. 

Add cumin, turmeric & crushed garlic to it.  Saute for 5 min in low heat.

Mix well cooked red beans, mashed pumpkin & coconut mixture and cook covered for 5 - 10 min.

Green Peas Masala

GREEN PEAS MASALA

THINGS NEEDED:

Mustard seeds
Ginger Garlic - 2 tbsp
Curry leaves - 2 strand
Onion finely chopped  - 1 big
Tomato - 2 finely chopped / pureed

Turmeric - 1/2 tsp
Chilly powder - 1 tsp
Coriander - 1 1/2 tsp
Meat / Chicken masala - 1 tsp
Coconut milk cream - 2 tbsp

Green peas - 2 cup


PREPARATION METHOD:

Heat oil. Splutter mustard seeds in it.

Saute ginger garlic in it till light brown.

Add curry leaves & finely chopped onions & some salt. Saute n cook. It should almost turn brown for a better taste.

Add all the masalas in the following order sauting & mixing in between.
First turmeric then chilly powder, coriander & meat masala.

After all masalas are mixed add chopped tomato & cook till it becomes a mushy gravy and oil turns up.

Add peas, some water, salt & cook covered for 5 min.

Stirr in 2 tbsp coconut milk in between & cook till its done.

You can serve this with rice, Chappathi, naan etc.

Kerala Aviyal - Mixed vegetable curry of Kerala

KERALA MIXED VEGETABLE CURRY - AVIYAL

Things needed:

Brinjal - 1 large 175 gms,
Carrot - 2 , 100 gms
Drumstick - 1
Raw Banana -1, 200g
Green Beans same portion as carrots
Green Chillies - 2 slit
Potato- 1 medium

For the curry paste:
Grated coconut - 5 tbsp
Turmeric -1 tsp
Cumin powder - 1/2 tsp
Chilly powder -1/4 tsp

For seasoning:
Coconut oil- 2sp
Curry leaves 1-2 spring

If you are using dessicated coconut soak it in some water in a small pot first.
Cut all the vegetables into 2 inch long pieces and keep aside.
Note: While cutting Brinjal put it in a pot of water, so that it wont change its color .

Grind the coconut, turmeric,cumin n chilly powder.If needed add some water .

Tip: If you have dry or very tough drumstick cook it first in water until it is partially cooked. Then add other vegetables.

Take all the vegetables . Add the coconut paste.

Pour enough salt & water .(water level should be lower that of the veg., to avoid aviyal to be watery.)
Cook it covered with a lid.

When it is done add curry leaves & 2 sp coconut oil , to give it a good flavour. The flavour of aviyal!

Serve with Rice.

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Parippu Curry

KERALA STYLE DAL CURRY - PARIPPU CURRY

Call me crazy but I am sooo obsessed with parippu curry & ingi curry that I dont like someone if they dont like it :D ...Parippu curry + ingi curry + pappadam with rice is like sadya to me..
My Mom knows about my passion and she cooks me this combination when I comes back home for weekends.

Things needed :

Mung dal , Parippu (Yellow lentils) - 1 cup

Grind to a paste:
Fresh or dessicated Coconut - 1 handful
Note: If you are using take the dessicated coconut soak it some water before grinding to regain its freshness .
Turmeric -1/2 tsp
Garlic -1 small pod
Tamarind -1 small piece
Cumin seeds ( or powder)- 1 pinch

For Seasoning:
Ghee - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 spring
Dried Red chillies - 2

serving size: 6 persons

Preperation method :

Slightly roast parippu by sauting almost continuously.
A nice aroma spreads & it turns a little bit pinkish,turn off the fire. allow it to cool ..
Wash & drain the dal until the water is clean so that the impurities or any other added colors will go away.
Add enough water to cover it , add 1 tsp salt & cook .
When the dal is cooked pour the ground coconut mixture to Dal . And allow it to boil until rawness goes.
(Note : If you are time savvy & want to avoid seasoning then you can also put 2 spoons of ghee directly to the dal. Ghee always gives a nice aroma & taste to the dal .)
Seasoning:
Take 2 spoons of Ghee in a small pan splutter mustard seeds , and put some curry leaves & red chillies .
Pour this into the Dal .
Dal is ready to be served.

Dry Egg curry

Dry Egg curry Recipe

DRY EGG CURRY

Things needed:

Boiled Eggs 4
5 large onions sliced
2 tomatoes cut into big cubes
spices cardamom 3 ,cloves 6-7 , fennel seeds 1 small tsp
1/2 tsp turmeric,1 tsp chilly powder
salt
oil

Cardamom 3 ,Cloves 6-7 , Fennel seeds 1 small tsp ...All crushed.

Heat oil in a nonstick pan.
Add onions & saute , till it turns brown like in the picture .

Add turmeric,chillypowder & enough salt, mix them well .

Add tomatoes,saute & cook for another 2 minutes. (Dont saute too much so that the tomatoes gets mashed, I personally like it to be in its form.)

Mix in the spices .(The whole kitchen starts smelling...hmmmmm.)
Saute , check for the salt .
Cook until the tomatoes gets cooked .

Time for the eggs.
Make 4-5 slits around the boiled eggs .
Cover it with the cooked onions.
Another 1 minute & my Egg curry is ready to go with Battoora or Puri,Naan or Couple of chappathis .

Made this Dry egg curry on a fine Sunday morning & had it with Battura..
A must try curry :)

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Thenga Varutharacha Nadan Chicken Curry

CHICKEN CURRY - country style

Things needed :

Chicken - 1 kg
Shallots - 1 handful, sliced
Onion - 1 small, sliced
Tomato -1 or half more, chopped
Ginger 1 inch piece + Garlic 3 pods -1 tbsp paste
Turmeric 1/2 tsp
Coconut Oil - 3 or 4 spoons
Curry leaves

Thenga arappinu vendathu - For making curry paste
Dessicated coconut - 1+1/2 handful
Chilly powder - 1 1/2 tbsp ( Depending on our spice level o.k? )
Coriander powder - 1 tbsp

Garam masala - 3 cardamom , 2 inch stick cinnamon, 5 cloves, 1 inch bay leaf & 1 sp perumjeerakam(Fennel seeds)

Preparation method :
Wash the chicken , marinate it with salt ( 1 sp) , turmeric & keep aside .
Heat coconut oil in nonstick pan.Add ginger garlic saute. (the aroma is simply killing)
Before it turns color add cut shallots , onion & curry leaves to it.
Saute & fry . Add chopped tomatoes & then the chicken.
Mix well and fry until water separates from chicken & it turns white. It takes around 3 min. on high flame.
Then add 1 cup water , may be 1 more spring curry leaves. Cook closing the lid for around 20 min.

Meantime you can prepare the curry paste . I have already posted once about How to make Coconut Curry paste .

Dry roast the coconut till brown in a pan.
After reducing the heat add garam masalas.
Remove from heat.
Add chilly powder & coriander powder , saute.
Allow to cool.
Finally grind to a fine oily paste.

Add the curry paste & water if necessary to the cooked chicken.
Check for salt .Cook until oil separates on top.

Serve with Tapioca, Rice, chappathi or Parotta.