Soya Curry

This recepie shows how to use Soya Chunks to make a delicious Curry.

INGREDIENTS:

• Soya Chunks- 1 cup
• Diced Potato- ½ cup
• Diced Capsicum- ¼ cup
• Green peas(frozen) - ¼ cup
• Chopped Beans - ¼ cup
• Diced Carrot -¼ cup
• Chopped onion -½ cup
• Slit Greenchilly- 6 nos 
• Ginger Paste- 1 tsp
• Chilly Powder - ½ tsp
• Corriander Powder-1½ tsp
• Turmeric powder -¼ tsp
• Aniseed powder - 1 tsp
• Pepper powder -¼ tsp
• Cinnamon -2 inch stick
• Bayleaf -1
• Cloves- 2 nos
• Cardamom - 1 nos
• Thick Coconut milk - 1 cup
• Salt to taste
• Oil -1 tbs 
• Curry leaves-few

PREPARATION METHOD:

• Soak soya chunks or in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• Squeeze the chunks out of water and keep aside.
• Cut each balls into 2 pieces
• Heat Oil in a pan and fry Cinnamon Stick, Cardamom, Bayleaf and cloves . 
• Add Onion, Ginger Paste and Green Chilly until Onion becomes golden brown. 
• Add Soya Chunks, Capsicum, carrot, peas, Beans, Potato and saute for 2 minutes.
• Add turmeric powder, chili powder, coriander powder and saute till the raw smell goes.
• Add salt and water,cover the pan and let it cook. 
• When the Vegetables are cooked add Aniseed Powder and Pepper Powder and let it boil for 2 minutes.
• Then add coconut milk and allow to boil. 
• When it starts boil,put curry leaves and remove from fire

Recommended Combination: Serve hot with Chappathi / Appam / Rice

Ishtu

This is a simple delicious dish, popular in a traditional Kerala Sadya, which can be served on its own with Appam or Chappathi.

INGREDIENTS:

• Diced Onion -1 nos
• Diced Potato - 2 nos
• Green Chilly(Slit) - 6 nos
• Ginger(chopped) -1 tbsp
• Thick Coconut milk - ½ cup
• Coconut Oil - 1tsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Cook Onion, Potato, Chilly and Ginger along with salt and water.
• When the vegetables cooks well, add Coconut milk and let it boil.
• When it starts boil,turn off the stove and add Curry leaves and coconut Oil

Recommended Combination: Serve hot with Rice/ Appam/ Chappathi

Vendakka Kichadi / Okra / Ladies finger Kichadi

Okra is also known as lady's finger.It is an ideal vegetable for weight loss.The fiber of okra has many superior qualities in maintaining the health of the gastro-intestinal tract.
Okra Kichadi is made of fried Okra in Curd.

INGREDIENTS:

• Thinly sliced Okra - 1/2 cup
• Curd - 1 cup
• Roundly cut Green Chilly -4 nos
• Curry leaves
• Salt to taste
• Oil for frying 

PREPARATION METHOD:

• Fry the Okra slices, Green Chilly and Curry leaves till it is brown and crisp.
• Add Fried items into curd.
• Add salt and mix it well.

Recommended Combination: Serve with Rice

Vellarikka Pachadi / Cuccumber Pachadi

Vellarikka Pachadi is typically made of cooked Vellarikka and Green Chilles added in Coconut paste and Curd.

INGREDIENTS:

• Chopped cuccumber- 1 cup
• Grated coconut - ½ cup
• Green chillies - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Water - ¼ cup
• Fenugreek Powder- a pinch
• Curry leaves - A few
• Salt - to taste
• Coconut Oil -1 tsp

PREPARATION METHOD:

• Cook chopped cuccumber and green chilly in water along with salt.
• Grind the coconut and cumin seeds to a fine paste and crush ½ tsp mustard.
• Add this paste and crushed mustard to the cooked cuccumber and allow to boil.
• When it starts boil,turn off the stove and allow to cool.
• Add curd to the mixture and stir well.
• Heat oil in a Pan.
• Add mustrard seeds and red chillies into it, allow to Splutter.
• Pour the seasoning over the pachadi and add Curry leaves.
• Sprinkle fenugreek powder, add curry leaves and mix well.

Recommended Combination: Serve with Rice.

Mathanga Pachadi / Pumpkin Pachadi

Mathanga Pachadi is made of cooked Pumpkin and Green Chilles added in Coconut paste and Curd.

INGREDIENTS:

• Chopped Pumpkin - 1 cup
• Grated coconut - ½ cup
• Green chillies(roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Turmeric powder - -¼ tsp
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Fenugreek Powder- a pinch
• Water - ¼ cup
• Curry leaves - A few
• Salt - to taste
• Oil -1 tsp

PREPARATION METHOD:

• Cook Chopped Pumpkin and Green Chilly in water along with salt and turmeric powder.
• Mash the cooked Pumpkin with a spoon.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked Pumpkin and allow to boil.
• When it starts boil,turn off the stove and allow to cool.
• Add Curd to the mixture and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add this to pachadi.
• Sprinkle Fenugreek Powder, Curry leaves and mix well.

Recommended Combination: Serve with Rice.

Ethappazham Pachadi

Ethappazham Pachadi is typically made of cooked Ethappazham and Green Chilles added in Coconut paste and Curd.
It tastes sweet and sour.

INGREDIENTS:

• Ripened Banana(Finely chopped) - 1 cup
• Grated coconut - ½ cup
• Green chillies(roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Turmeric powder - -¼ tsp
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Sliced Shallot - 1 tbsp
• Fenugreek Powder- a pinch
• Water - ¼ cup
• Curry leaves - A few
• Salt - to taste
• Coconut Oil -1 tsp 

PREPARATION METHOD:

• Cook Chopped Banana and Green Chilly in water along with salt and turmeric powder.
• Mash the cooked banana with a spoon.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked Ethappazham .
• When it starts boil,turn off the stove and allow to cool.
• Add Curd to the mixture and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add sliced shallot and fry it.
• Pour the seasoning over the pachadi and add Curry leaves .
• Sprinkle Fenugreek Powder and mix well.

Recommended Combination: Serve with Rice.

Beetroot Pachadi

Beet root Pachadi is typically made of cooked Beetroot and Green Chilles added in Coconut paste and Curd.

INGREDIENTS:

• Finely Chopped Beetroot - 1 nos
• Grated coconut - ¼ cup
• Green chillies - 4 nos
• Cumin seeds -¼ tsp
• Curd - 1 cup
• Turmeric powder - ¼ tsp
• Water - ¼ cup
• Fenugreek Powder- a pinch
• Curry leaves - a few
• Salt  to taste
• Mustard seeds - 1 tsp 
• Red chilly - 2 nos 
• Coconut oil -1 tsp 

PREPARATION METHOD:

• Grind the coconut and cumin seeds to a fine paste.
• Cook chopped beetroot and green chilly in water along with salt and turmeric powder .
• When the water almost dries up, add coconut paste into it.
• When it starts boil,turn off the stove and allow to cool.
• Add curd to the mixture and stir well.  
• Heat oil in a pan.(optional)
• Add mustrard seeds and red chillies into it, allow to splutter.
• Add curry leaves.
• Pour the seasoning over the pachadi.
• Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Aviyal

Aviyal is a typical Kerala dish. This recipe is usually made with lot of vegetables. Common vegetables that are used to make aviyal are Yam, Plantain, Drumsticks, Carrots,Ash gourd etc..
It is a thick mixture of a vegetables, curd and coconut.It is seasoned with coconut oil and curry leaves.

INGREDIENTS:

• Carrot - 2 nos
• Brinjal - 3 nos
• Green Beans/long beans - 5 nos
• Raw plantain - 1 nos
• Drumstick cuts - 10 nos
• Ash gourd(sliced) - ¼ cup or
• Cuccumber(sliced) - ¼ cup
• Snake gourd(sliced) - ¼ cup
• Yam(sliced) -½ cup
• Turmeric Powder - ½ tsp
• Red Chilly Powder -½ tsp
• Green Chillies -4 nos
• Pearl Onion/Shallot -5 nos
• Cumin Seed - ¼ tsp
• Grated Coconut -1 cup
• Water- ½ of vegetables
• Curd -2 tbsp
• Salt - to taste
• Coconut Oil -1 tbsp
• Curry leaves -1 stem 

PREPARATION METHOD:

• Slice all the vegetables in finger size length .
• Put the sliced vegetables in a pan along with salt, turmeric Powder,red chilly powder and water .
• Cover the pan and cook the vegetables.
• Grind together Grated Coconut,cumin seeds, pearl onions and green Chillies.
• Once the vegetables are cooked well,add the ground paste and cook for few minutes.
• Turn off the stove, add curd and mix well(instaed of curd we can use raw mango or tamarind juice for sourness).
• Add coconut oil and curry leaves and mix well.

Recommended Combination: Serve hot with Rice.

Cauliflower Curry

Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C.
Cauliflower Curry is a less spicy curry good for Chappathi, Rotis etc.

INGREDIENTS:

• Cauliflower(cut into florets)- 1cup
• Green peas(frozen) - ½ cup
• Diced Potato -1 nos
• Diced Carrot -1 nos
• Chopped Onion -½ cup
• Tomato -1
• Green Chilly- 5 nos
• Chopped Ginger- 1 tsp
• Corriander Powder-1tsp
• Garam masala-½ tsp
• Turmeric powder -¼ tsp
• Thick Coconut milk - ½ cup
• Salt to taste
• Coconut Oil -1 tbs
• Curry leaves - few leaves

PREPARATION METHOD:

• Heat Oil in a Pan.
• Saute Onion, Ginger and Green Chilly until Onion becomes golden brown.
• Add Cauliflower, Carrot, Peas, Potato and saute well.
• Add Turmeric powder, Corriander powder,Garam masala Salt and Water.
• Cover the pan and allow to cook.
• When the Vegetables are cooked add Tomato and let it boil for 2 minutes.
• Then add Coconut milk,allow to boil.
• When it starts boil,put curry leaves and remove from fire.

Recommended Combination: Serve hot with Chappathi, Roti, Bread.

Cheera Aviyal

Cheera or Spinach is a leafy vegetable which is a rich source of iron.

INGREDIENTS:

• Chopped Spinach/Cheera(Leaves and Stem) - 2 cup
• Red chilly powder - ½ tsp
• Turmeric powder - ¼ tsp
• Grated Coconut - 3/4 cup
• Shallot -2 nos
• Raw Mango - ¼ of a mango
• Coconut Oil - 1 tsp

PREPARATION METHOD:

• It is prepared using cooked Cheera with Coconut paste. We can use Mango or Curd instead of Tamarind syrup for sourness. (If you are using curd, add it just before removing the dish from the stove - do not boil curd).
• Cook Chopped Spinach in water along with Chilly powder, Turmeric Powder and Salt.
• Grind together Coconut and Shallot to paste.
• When Spinach is cooked well add Mango cuts and cook for few minutes.
• Add Coconut paste into it and cook for 2 minutes.
• Remove from Fire and add Coconut Oil and mix well.

Recommended Combination: Serve hot with Rice.

Chembu Asthram

INGREDIENTS:

• Diced Chembu(Taro root) -1 cup
• Grated Coconut -¼ cup
• shallot -1 nos
• Turmeric powder - ¼ tsp.
• Red chili powder - ¼ tsp.
• Cumin Seed- ¼ tsp
• Water - ½ cups
• Curd -3 tbs
• Sliced shallot -1 tsp
• Red chilly - 2 no
• Mustard seed - 1 tsp.
• Coconut Oil-1 tsp
• Curry leaves 1 stem

PREPARATION METHOD:

• Cook Chembu in water with Red Chilly powder, salt and turmeric powder .
• Grind the coconut,shallot and cumin seeds to a fine paste.
• Add this paste to cooked Chembu and allow to boil for 2 minutes.
• Then Turn off the stove,add Curd to the mixture and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies, allow to Splutter.
• Add Sliced Shallot and fry it.
• Add the seasoning and curry leaves to the curry and mix well.

Recommended Combination: Serve hot with Kanji.

Cherupayar curry / Green Gram curry

Cherupayar Curry is typical Kerala dish made with Moong Dal .
Cherupayar is good for health.

INGREDIENTS:

• Green gram/ moong dal/ cherupayar - 1 cup
• Turmeric powder -¼ tsp
• Grated coconut -1 cup
• Garlic -1 nos
• Cumin seed -¼ tsp
• Water - 3 cup
• Sliced Shallot -2 tsp
• Mustard seeds – 1 tsp
• Red Chilly - 2 nos
• Coconut Oil- 1tsp
• Curry leaves-a few

PREPARATION METHOD:

• Cook moong dal along with turmeric powder and water.
• Grind the coconut, garlic and cumin seeds to a fine paste.
• Add this paste to the cooked moong dal along with salt and little water and allow to boil.
• When it starts boil, turn off the stove.
• Heat oil in a pan and allow mustard seeds and red chilly to splutter.
• Add shallot and curry leaves into the oil and fry it.
• Add this seasoning into curry.

Recommended Combination: Serve hot with Chappathi , Puttu.

Channa Masala

Channa Masala is a rich thick gravy curry .Its prepared by cooking Channa  / Garbanzo
with Onion and Tomato.
This dish is commonly served with Battura.

INGREDIENTS:

• Channa /Garbanzo - 1 cup
• Chopped Onion - 1 nos
• Chopped Tomato - 2 nos
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Turmeric Powder - ¼ tsp
• Corriander powder - 1 tsp
• Chili powder - 1 tsp
• Cumin seed - ¼ tsp
• Garam masala - 1 tsp
• Oil - 3 tbsp
• Salt to taste
• Chopped corrinader leaves

PREPARATION METHOD:

• Add the chopped tomatoes in a blender and make it a smooth paste and keep aside.
• Soak Channa / Garbanzo in water for 6 hours .
• Cook soaked Channa/ Garbanzo with turmeric powder and Water in a pressure cooker for 5 -6 whistle(We can use canned garbanzo also).
• Heat oil in a pan.
• Add Cumin seed and let it splutter.
• Add onions and saute well, till they turn transparent.
• Add the ginger-garlic paste into it and saute for sometime.
• Add chilly powder, coriander powderand garam masala, stir well for few minutes..
• Add totmato paste and cook till the oil separates.
• Add cooked channa/canned garbanzo, Salt and a cup of water and mix well.
• Cover the pan and cook for 10-15 mins on medium heat.
• Garnish with corriander leaves.

Recommended Combination: Serve hot with Battura

Daal

Dal is a tasty Curry.It is easy to make.Dal is a less spicy thick gravy curry.
Dal is made of Toor dal, Onion and Tomato.

INGREDIENTS:

• Thuvaraparippu -1 cup
• Onion(Chopped) -1 nos
• Tomato(Chopped) -1 nos
• Green Chilly- 2 nos
• Turmeric powder - ¼ tsp
• Chilly Powder- ¼ tsp
• Chopped Garlic -1 tbsp
• Sliced Shallot- 1 tbsp
• Mustard seed -¼ tsp
• Cumin seed -¼ tsp
• Red Chilly -2 nos
• Coconut Oil- 1tsp
• Curry leaves-a few

PREPARATION METHOD:

• Cook Thuvaraparippu along with Green Chilly,Onion,Tomato,turmeric powder,Chilly powder and Salt in water .
• When dal is cooked add chopped garlic and allow to boil.
• Heat Oil in a Pan.
• Add Mustrard seeds,Cumin seed and Red chillies into it, allow to Splutter.
• Add sliced shallot and Curry leaves and fry it.
• Pour the seasoning over the Dal and mix well.

Recommended Combination: Serve hot with Chappathi.

Green Peas Curry

Greenpeas is very rich in protein, vitamins and minerals.
This is a thick gravy curry made of green peas and is good for Roti and Chappathi.

INGREDIENTS:

• Green Peas - 1 cup
• Diced onions - ¼ cup
• Chopped tomato -1 no
• Green Chilly(slit) -3
• Turmeric powder -¼ tsp
• Grated coconut -½ cup
• Chilly Powder - ½ tsp
• Coriander powder-½ tsp
• Fennel seed powder - 1 tsp
• Sliced shallots - 1 tsp
• Coconut Oil - 1 tsp
• Mustard seeds - 1 tsp
• Red chilly -2 nos
• Salt to taste
• Curry leaves - a few

PREPARATION METHOD:

• Soak green peas in water for 4 hours .
• Cook soaked green peas with onions, turmeric powder and water in a pressure cooker for 5-6 whistle.
• Grind grated coconut, chilly powder and corriander powder into paste .
• Heat oil in a pan.
• Add mustrard seeds and red chillies and curry leaves in to it, allow to Splutter.
• Add sliced shallot and fry it.
• Add chopped tomato and saute well.
• Add cooked green peas along with salt and grounded paste.
• Add fennel seed powder  into it and boil till the gravy is thick. 

Recommended Combination: Serve hot with Chappathi, Puttu.

Kadala Curry

This is the traditional Kerala style curry.Kadala is Malayalam for Black Chickpea.

INGREDIENTS:

• Kadala(Kala Chana) - 1 cup
• Diced onions - ¼ cup
• Chopped Tomato - 1 nos
• Green Chilly(slit) -3
• Turmeric powder -¼ tsp
• Grated coconut -½ cup
• Chilly Powder - ½ tsp
• Coriander powder-½ tsp
• Fennel seed powder - 1 tsp
• Sliced shallots - 1 tbsp
• Coconut Oil - 1 tsp
• Mustard seeds - 1 tsp
• Red chilly -2 nos
• salt to taste
• Curry leaves - a few

PREPARATION METHOD:

• Soak Kadala in water for 6 hours .
• Cook soaked kadala with onions, turmeric powder and Water in a pressure cooker for 5-6 whistle.
• Heat a pan, add Grated coconut and saute till brown.
• Add Chilly and Coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Heat Oil in a Pan.
• Add mustrard seeds and red chillies and curry leaves in to it, allow to Splutter.
• Add sliced shallot and fry it.
• Add  tomato and saute well.
• Add cooked kadala along with salt and ground paste and fennel seed powder.
• Mix well and let it boil, till the gravy is thick. 

Recommended Combination: Serve hot with Puttu, Appam.

Kerala kadala curry

This is a thick gravy Curry.

INGREDIENTS:

• Kadala(Kala Chana) - 1 cup
• Diced onions - ¼ cup
• Chopped Tomato - 1 small
• Green Chilly(slit) -3
• Turmeric powder -¼ tsp
• Grated coconut - ½ cup
• Chilly Powder - ½ tsp
• Coriander powder-½ tsp
• Fennel seed powder - 1 tsp
• Sliced shallots - 1 tsp
• Coconut Oil - 1 tsp
• Mustard seeds - 1 tsp
• Red chilly -2 nos
• Salt to taste
• Curry leaves - a few

PREPARATION METHOD:

• Soak Kadala in water for 6 hours .
• Cook soaked kadala with onions, turmeric powder and Water in a pressure cooker for 5-6 whistle.
• Grind Grated Coconut,Chilly Powder and Corriander Powderinto paste .
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies and Curry leaves in to it, allow to Splutter.
• Add sliced shallot and fry it.
• Add cooked kadala along with salt and ground paste.
• Add fennel seed powder and tomato into it and allow to boil, till the gravy is thick.

Recommended Combination: Serve hot with Puttu, Chappathi, Appam

Kaaya Erissery

Erissery is typical kerala dish. It is a combination of cooked Vegetable and Beans, seasoned by Grated Coconut.
Kaaya Erissery made with a combination of Banana and Blackeyed Beans (vanpayar).Banana consist of sugar and fiber.Black-eyed peas provide a number of nutrients, are a rich source of fiber.

INGREDIENTS:

• Blackeyed Beans(Van payar) - 1/2 cup
• Unripened Banana(cut into cubes) - 1 cups
• Grated coconut - ¼ cup
• Grated coconut(for seasoning)- 3 Tbs
• Cumin seeds(Jeerakam) - ½ tsp
• Garlic pods - 1 nos
• Salt - As reqd
• Turmeric powder - ¼ tsp
• Chilly powder - ¼ tsp
• Mustard seeds - 1 tsp
• Red chillies - 2 nos
• Coconut Oil - 1 tbsp
• Curry leaves - A few

PREPARATION METHOD:

• Cook Beans in a Pressure cooker with water and turmeric powder for 3 -4 whistle.
• Cook Banana along with the cooked beans.
• Grind Coconut,Cumin seed and Garlic into paste.
• Add coconut paste and Salt into it and allow to boil.
• Remove from fire.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies and Curry leaves in to it, allow to Splutter.
• When it starts to splutter, add the grated coconut and fry it until it turns brown.
• Add it to the cooked Erissery and mix well.

Recommended Combination: Serve hot with Rice.

Mathanga Erissery

Erissery made with a combination of Pumpkin and Blackeyed Beans (vanpayar). It is a traditional kerala dish.

INGREDIENTS:

• Blackeyed Beans(Van payar) - ½ cup
• Chopped Pumpkin - 2 cups
• Grated coconut - ½ cup
• Grated coconut(for seasoning)- 3 Tbsp
• Cumin seeds- ½ tsp
• Garlic pods - 1 nos
• Turmeric powder - ¼ tsp
• Chilly powder - ½ tsp
• Mustard seeds - 1 tsp
• Red chillies - 2 nos
• Salt to taste
• Coconut Oil - 1 tbsp
• Curry leaves - A few

PREPARATION METHOD:

• Cook Beans in a Pressure cooker with water and turmeric powder for 3 -4 whistle.
• Cook Pumpkin along with the cooked beans.
• Grind Coconut, Cumin seed and Garlic into paste.
• Add Coconut paste and Salt to cooked Pumpkin and allow to boil.
• Remove from fire.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies and Curry leaves in to it, allow to Splutter.
• When it starts to splutter, add the grated coconut and fry it until it turns brown.
• Add it to the cooked Erissery and mix well.

Recommended Combination: Serve hot with Rice.

Mulakushyam

Mulakushyam is a simple curry made with parippu and winter melon or pumpkin.
A time saver recepie with a distinct taste.

INGREDIENTS:

• Toor dal-3 tbsp
• Winter melon- ½ cup
• Turmeric powder - ¼ tsp
• Chilly powder - ¼ tsp
• Coconut Oil - 1 tbsp
• Curry leaves
• Salt to taste

PREPARATION METHOD:

• Cook Toor Daal in water in a pressure cooker for 3 -4 whistle.
• Mash Toor Daal well with a spoon.
• Add Winter melon into it.
• Cook winter melon  with turmeric powder, chilly powder, salt and water along with the mashed Toor Daal.
• When it cooks well, add coconut oil and curry leaves.

Recommended Combination: Serve hot with Rice