Puli Inchi

Puli Inchi

Puli Inchi is an essential ingredient for Onasadya (feast) - for that matter any sadya connected with auspicious events in Kerala. The main ingredient is ginger which is famous for assisting digestion. It also enhances the flavor and variety in the whole spectrum of dishes served during sadya.

Serves: 4

You will need

1 tablespoon oil
1/2 teaspoon mustard seeds
2 spring curry leaves
3 medium size dried red chillies
4 tablespoon finely chopped ginger
2 tablespoon finely chopped green chilli
2 teaspoons tamarind paste
75 ml water (less than 1/2 cup)
1/4 teaspoon hing (kaayam / asafoetida)
1/2 teaspoon melted and sieved jaggery
1/2 teaspoon salt
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon uluva podi / powder (methi seed powder)

Method

Heat oil in a frying pan. Add mustard seeds. When they crackle, add broken red chillies and curry leaves and fry till crisp.

Add finely chopped ginger and green chilli and fry on a low to medium heat till golden color and crisp (approximate frying time 15 minutes). At this point, add tamarind paste and water.

Add hing, jaggery, red chilli powder, turmeric powder and salt. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens / golden brown in color.

Keep aside to cool for 15 minutes and mix with uluva podi (methi seed powder). Serve with rice.

Easy Pulisseri

Easy Pulisseri

An easy main curry goes well with Rice in Kerala Cuisine !!!! Recipe from Vanitha magazine.

Serves: 2

You will need

For coconut paste:

3 tablespoons (45 g) grated coconut
1 pinch jeera (cumin seeds)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt (or to taste)
2 tablespoons water

Other ingredient

200 ml medium thick fresh curd (if the curd is too thick, add 50 ml water and blend well. Pulisseri should be of pouring in consistency.

Method

Make a thick paste of above ingredients (coconut, jeera, red chilli powder, salt & turmeric powder) with 2 tablespoon water. Finally add 200 ml medium thick curd and blend again well. Transfer the coconut - curd mixture into a serving bowl.

For seasoning:

1 tablespoon oil
2 teaspoon raw rice (pachari)
1/2 teaspoon mustard seeds
2 dried red chillies
1 spring curry leaves

Method

Heat oil in a pan. Add raw rice and fry on a low to medium heat till golden color and crisp. Add mustard seeds. When they crackle, add broken red chillies and curry leaves. Fry till crisp. Pour the seasoning over pulisseri and mix well. Serve as a main dish with Rice.

Delicious Kerala Cuisine @ Kumarakom Restaurant, Chennai

Fish Curry, Tapioca, Idiyappam, Appam, Kerala Chicken curry, Fish Molee & Kerala Paratha

Fish Molee (Fish cooked in coconut milk)


Fish curry & Boiled Tapioca (Kappayum Meenum)


Ada Prathaman

Spicy Potato Fry (Potato Upkari)

Spicy Potato Fry (Potato Upkari)

A delicious side dish goes well with Rotis / Upma / Paejje (Kanji) !!!!

Serves : 2 - 3

You will need

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
3 potatoes, cut into cubes or desired shape and size (boil separately)
1 teaspoon red chilli powder (or 3/4 teaspoon Kashmiri red chilli powder)
1/4 teaspoon turmeric powder
1/4 teaspoon hing (asafoetida)
1/2 teaspoon salt (or to taste)

Method

Wash and clean potatoes, Cut into cubes and boil separately (Pressure cooker method - Combine potato cubes with 1 cup (100 ml) water and pressure cook on high heat for 2 - 3 whistles. Allow the cooker to cool naturally. Reserve 2 tablespoon water. Microwave method - Combine potato cubes with 1 cup water and microwave high for 6 minutes).

Heat oil in a frying pan. Add mustard seeds. When they crackle, add jeera and saute for 1 minute.

Add boiled potato cubes, red chilli powder, turmeric powder, salt and hing.Sprinkle reserved 2 tablespoons water. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 10 minutes or until potatoes well blended with spices and water completely dries up. Serve as a side dish with Rice / Upma / Rotis / Kanji (Paejje) ...