Koonthal pirallan (Squid stir fry)

Preparation Time : 60 minutes | Cooking Time : 45 minutes

Ingredients
Koonthal (squid)- 1 kg
Shallots - 15 or 1 big onion
Chopped garlic - 2 tsp
Chopped ginger - 2 tsp
Curry leaves - 2 sprigs
Coriander powder - 3 tsp
Chilly powder - 2 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/2tsp
Turperic powder - 1/2tsp
Coconut pieces - 2 tbsp
Coconut oil or Veg oil - 1 tbsp
Salt as per taste

Method
Clean the squid nicely and cut them into rings.Roast all the dry masalas together until the raw smell goes away. Add this to the squid along with salt & coconut pieces. Pressure cook it for about 15 mins or 3 to 4 whistles.

Heat oil in a pan. Add chopped ginger, garlic, onions and curry leaves. Saute for about 5 mins until onions are translucent. Now add the squid along with the stock and cook on low flame until semi-dry. It would take about 10 mins.

Serve hot with plain rice. It goes will with curd rice also.

Gotham puttu (wheat steam cake) and cherupayar

Preparation time: 20 mins | Cooking time: 30 mins

Ingredients
Wheat flour-2cups
Coconut grated-1/2cup
Salt to taste
Water for mixing



Method
Add some salt to a cup of water and sprinkle water on the flour (little at a time) and mix it gently. The flour should be wet enough for steaming. Put wet flour in the mixer and run it just for one minute to break apart the small lumps and form a nice wet powdery texture. Put two teaspoon of grated coconut in the puttu maker and then add the flour mix till half, then add another two teaspoon of coconut and the flour mix and top it with two teaspoon of coconut. Cover with the lid and cook till steam comes out.

Serve hot with sugar or banana or kadala curry or payar and papadam.

Cherupayar
Ingredients
Green Gram(cherupayar)-1 cup
Grated coconut–1/4cup
Mustard seeds -1tsp
Red chillies -1 to 2 nos
Curry leaves-a few
Coconut oil-1tbsp
Salt to taste

Method
Cook the green gram along with salt & water until soft.



Heat oil in a pan or a kadai. Splutter mustard seeds and then add red chillies and curry leaves. Add the green gram, grated coconut and mix well. Cover the pan with a lid and cook on low flame for 5 mins. Remove the cover and mix well the whole contents again ans serve.

Note: You may mix the flour and refregirate over night for the following morning.

Kerala roast chicken

Preparation time: 30 mins | Cooking time: 45 mins

I came across this recipe from Lakshmi nair's cookery show. The recipe was really mouth watering and wanted to cook it right away. I had a few chicken drumsticks in the freezer and decided to go for it. It came out very good.

Ingredients
Chicken-1medium(cut into 20 pieces)
Kashmiri red chilli powder-1 1/4tbsp
Crushed pepper powder-1/2 tsp
Turmeric powder-1/4tsp
Juice of 1 lime
Salt to taste

Gravy
Onion(finely chopped)-7medium
Ginger(finely chopped)-2 1/2tbsp
Garlic(finely chopped)-2 1/2tbsp
Green chillies(finely chopped)-2tbsp
Tomato(sliced)-3big
Corinader powder-1tsp
Kashmiri chilli powder-1tbsp
Turmeric powder-1/4tsp
Garam masala powder-1tsp
Tomato sauce-3tbsp
Curry leaves-2 to 3 sprigs(as per your taste)
Oil for frying(preferably coconut oil)
Salt to taste

Method
Marinate the chicken with lime juice, salt and pepper powder for about 1/2 an hour. Make a paste of turmeric powder, red chilli powder along with a little water and mix it with the marinated chicken and keep it aside for 15-20 mins.

You can either deep fry or shallow fry the chicken. Here I have shallow fried. Fry the chciken till done i.e light golden brown(don't make it crispy).

Heat some oil in a pan(you can use the one used for frying the chicken), add garlic, ginger and green chillies and fry till they are light brown in color. Now add the onions and fry till they turn brown. Then add the turmeric, red chilli and coriander powder and fry till they lose their raw smell. Add the tomatoes, salt, garam masala and cook for 5 mins. Now add the tomato sauce, curry leaves and cook until you get a thick gravy. Add the fried chicken and mix well, cook till all the masala is coated well with the chicken.



This goes well as a side dish for rice or even chapatis.

Mulaku varutha puli (seasoned tamarind soup) and awards

Preparation time: 10 mins | Cooking time: 15 mins

This is a very simple and quick recipe. It is not a new dish but I guess it is as old as our ancestors. As far as I'm aware I've only seen this in Palakkad. It goes well with rice and some spicy side dish. My grand mom always used to prepare a special omelette that goes well with this. I will post it very soon.

Ingredients
Small onions(shallots)-10
Green chillies-3
Fenugreek seeds-1/4tsp
Mustard seeds-1/2tsp
Curry leaves-2sprigs
Tamarind-lime sized ball
Jaggery-a small piece(optional)
Salt to taste
Oil-2tsp

Method
Soak tamarind in water and extract juice from it. Heat oil in a pan, crackle mustard seeds and fry fenugreek seeds and curry leaves. To this add chopped onion and green chillies and fry till the onions become transparent. Add tamarind juice and heat it up. When it starts to froth, add jaggery and remove from heat. Perfect with hot steamed rice.



My friend Ally has shared these awards with me. I'm very honoured. Thanks a bunch.

Vendakka (okra, ladyfinger) kichadi

Preparation time: 20 mins | Cooking time: 20 mins

Kichadi is one of the side dishes served for a Kerala sadya (feast). The vegetables used may vary from paavakka (bitter gourd) to beetroot to vendakka etc. Here I've used vendakka.

Ingredients
Ladyfinger/okra (cut into thin round slices)-20
Green Chillies-4
Curd/Yogurt-1 1/2 cup
Grated coconut-1 cup
Cumin seeds-1/2 tsp
Curry Leaves-1 sprig
Coconut Oil-for frying
Mustard Seeds-1 tsp
Dry Red Chillie -1
Salt to taste

Method
Fry the vendakka/okra slices till it is light brown & crisp and keep it aside.
Make a paste of coconut, cumin seeds, green chillies and 1/2 tsp mustard seeds (add mustard seeds at the end and just run the mixer once...it would get bitter otherwise). Now cook this coconut mixture along with 1/2 a cup of water and salt. When it starts to boil, switch off the stove and let it cool. Now add the yogurt (a little sour is better) and mix well. Season it with mustard seeds, red chilly and curry leaves.



It would be better to add the ladyfinger to this mixture just before serving to keep them crunchy. Mix well and serve as a side dish for rice.

Mushroom ulli theeyal & award

Preparation time: 20 mins | Cooking time: 30 mins

Theeyal is a well known Kerala dish. This can be cooked with only shallots or brinjal/eggplant or small onion and lady's finger or mixed veg like tomato, drumsticks or mushroom and onion, whatever ingredients you use, the preparation method is almost the same. I have tried with almost all of these combinations and always it turned out tasty. Mushroom is readily available here so I tried this version.


Ingredients
Mushroom-10
Desiccated coconut or finely grated raw coconut-1cup
Pearl onion/shallots-10 to 15 nos
Red chilly powder-1tbsp
Coriander powder-1 1/2tbsp
Turmeric powder-1/4tsp
Fenugreek powder-a pinch
Curry leaves for seasoning
Oil-3tbsp
Tamarind paste(thick)-2 tbsp
Salt to taste

Method
In a pan dry roast coconut and 2 shallots until they are evenly browned (this is very important), then add chilly & coriander powders and fry until they lose their raw smell. Cool it and then make a fine paste. Keep it aside.



Heat 2 tbsp oil in a vessel and saute thinly sliced mushroom and shallots along with turmeric powder until soft. Add the ground masala paste, fenugreek powder, enough water and salt to taste and simmer in low fire. Now add the tamarind paste and cook for about 10 mins.
Season with fried small onions, dried chillies, mustard seeds and curry leaves.

I have been awarded by Collaborative curry with 'Kreative blogger' award.



I would like to share it with

Malar of Kitchen Tantra
Preeti of Relishing recipes
Vrinda of Sankeerthanam
Sarah of Vazhayila
Sushma of Authentic Food Delights
Tina of Kaipunyam.com
Ally of What's cooking today

Rules for accepting this award:

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers

Now the hard part :-)

The 7 things people don't know about me
1. I hate a crowded place.
2. I can never give up chocolates.
3. I'm too tempted to buy colourful plastic containers.
4. I hate loneliness.
5. I do not like yellow colour dresses.
6. I love traveling.
7. I hate washing clothes.

Mutton fry (Kerala style)

Preparation time: 15 mins | Cooking time: 45 mins

Ingredients
Mutton (clean and cut into small pieces)-1/2 kg
Ginger-1" piece
Garlic-6 cloves
Turmeric powder-1/2 tsp
Curry leaves-2 sprigs
Coconut(cut into small bits)-1/2 Cup
Coriander powder-3 tsp
Chilly powder-1 tsp
Pepper corns-8
Cinnamon-1" stick
Cloves-3
Coconut oil-2 tbsp
Salt to taste


Method
Add about 1 tbsp oil, turmeric powder, coconut bits and a few curry leaves to the mutton, mix well and keep it aside.

Dry roast coriander powder, chilly powder, pepper corns, cinnamon and cloves and grind it to a paste along with ginger and garlic. Now mix this paste with the mutton mixture, add salt and cook until mutton is soft.( Add very little water, if cooking in a pressure cooker).



Heat oil in a pan, add the mutton with the remaining curry leaves and fry until they are dry.

Palada Pradhaman

Cooking time: 90 mins

Palada pradhaman is from our native Kerala. It is a famous payasam made from cooked flakes of rice, milk and sugar. This is served as a dessert after a sadhya (feast in malayalam). It is pretty easy to make but need a little patience for the milk to condense :-) My kids love the payasam and so, often visits my menu.

Ingredients
Rice ada-200gms
Whole milk-3ltrs
Sugar-500gms (can be varied as per taste)
Ghee-2tbsp
Cashew nuts-few
Raisins-few
Cardamom -3

Method
Cook the adas as per instructions on the packet. It may differ for each. I soaked it in hot water for 20 mins and then rinsed in cold water, so that they do not stick to each other. Keep it aside.

Now in a heavy bottom vessel, boil the milk until it reduces and gets a light pink colour. Now add the adas and cook on a slow flame for about 15 mins and then add the sugar, mix well and cook until the desired consistency.(It will get thicker when cold, so do not make it too thick). Add the powdered cardamom. Heat ghee in a pan, fry the cashews and raisins till golden and add to the payasam.



Note: If the adas are big, you can put it in a mixer and crush it a little.

Kariveppila chicken (chicken with curry leaves)

Preparation time: 15 mins | Cooking time: 45 mins

As the name suggests, curry leaves dominates all other ingredients :). This was introduced to me by my cousin and she made it so simple with just chilli powder, salt and curry leaves. It was very tasty. The curry leaves brings out its flavour to this dish. In order to add a little punch to this, I made my own version.

Ingredients
Chicken (cut into medium pieces)-1kg
Ginger-garlic paste-2tsp
Coriander powder-2tsp
Chilli powder-2tsp
Turmeric powder-1/4tsp
Garam masala powder-1tsp
Curry leaves-6 to 7 sprigs
Oil(preferably coconut oil)-5tbsp
Salt to taste

Method
Marinate the chicken with ginger-garlic paste, all dry masalas and half of the curry leaves for about 2 hrs. Heat about 1tbsp oil in a pan(preferably one with a larger circumference, this would help chicken cook evenly), add the chicken along with the marinade and cook (do not add water).



When the chicken is half done, add the rest of the curry leaves with the remaining oil and cook until the chicken is brown on all sides.

Mutta avial (Kerala egg delicacy)

Preparation time: 40 minutes | Cooking time: 30 minutes

This is indeed a Kerala dish but not found in all part of Kerala. It is more famous in the southern and central parts. I got introduced to this dish only after my wedding. In my recipe I've cut the eggs in such a way that the yolk is not disturbed. This is a better option otherwise the yolk will get mixed with the gravy.

Ingredients
Hard boiled eggs (cut lengthwise)- 5
Boiled potato (cut lengthwise)-1 medium
Drumstick-1
Grated Coconut-2cups
Garlic-2cloves
Cumin seeds-2tsp
Shallots-2
Tomato-1
Red Chilli powder-1tsp
Turmeric powder-1/4tsp
Green chillies-2
Curry leaves-2sprigs
Coconut Oil-2tbsp
Salt to taste

Method
Make a coarse paste of coconut, turmeric powder, garlic, shallots, cumin seeds and green chillies. Keep it aside.

Take about 1tbsp oil in a pan, add the drumsticks(slit it length wise and cut into 4-5 pieces), a few curry leaves and the chilli powder, saute for 2 mins. Add a little water and let it cook. Once the drumsticks are almost done add the potato, tomato and the ground coconut paste, adjust the salt. When the gravy starts to boil, add the egg pieces, mix carefully and cook on slow flame, add some water if needed. When everything is blend well , turn off the flame, add the remaining coconut oil and the curry leaves. Keep it closed until you serve.

This goes well with rice and chappati.



Note: Traditionally this dish is cooked in mann chatti (earthenware) to bring out the authenticity.

Parippu (moong dal curry)

Preparation time: 10 mins | Cooking time: 30 mins

This needs no introduction to Keralites, as this is the first dish served as a main course for any
sadya (Kerala feast). There are various versions of the curry. I was introduced to this one only after my marriage.

Ingredients
Moong dal-1 cup
Turmeric powder-1 tsp
Cumin seeds -1tsp
Garlic clove-1
Fresh coconut(grated) or Desiccated coconut-1/2cup
Curry leaves-a few
Salt to taste



Method
Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric. Grind the coconut with a little water and cumin seeds. Add to the boiling dal along with the curry leaves and salt. Cook for about 5 minutes and it is ready to relish with rice, ghee & pappadam.

Egg molee (poached egg curry)

Preparation time: 15 mins | Cooking time: 20 mins

Eggs are usually prepared in different ways. This dish seemed new to me and I thought I'd give it a go. I made a few variations to suit our taste and in the end the curry tasted really nice. I thought I'd share it with all of you.

Ingredients
Eggs-4
Onion (finely sliced)- 2
Ginger (chopped)-a small piece
Garlic (chopped)-3 cloves
Green chillies (slit)- 4
Coriander powder-1/2 tsp
Garam masala- 1/4 tsp
Thin coconut milk-50 ml
Thick coconut milk-50 ml
Curry leaves-a few
Oil - 3 tbsp(preferably coconut oil)
Salt to taste

Method
Heat oil in a pan. Add onion, ginger, garlic, green chillies and curry leaves and fry, till they become soft. Add coriander powder, garam masala and salt. Add the thin coconut milk and allow it to boil. When it starts boiling, break the eggs into it one by one, without disturbing the other and cover it with a lid to set. Once the eggs are cooked, add thick coconut milk. Simmer for 2-3 mins.


This goes well with chapathi, parotta and appam.

I thank Sangeetha for passing on the awards.

Cabbage Thoran

Preparation time: 15 mins | Cooking time: 15 mins

Thoran does not need any introduction to malayalees because it is one of the most common dishes. Having said that the dish has its variations as you travel across Kerala. Thoran is one of the main dish in any sadya (feast) and 9 out of 10 times the vegetable used is cabbage.

Ingredients
Cabbage-1
Onion-1
Grated coconut or desiccated coconut-1cup
Green chillies-3
Cumin seeds-1/2 tsp
Turmeric powder-1/2 tsp
Mustard seeds-1/2 tsp
Curry leaves-few
Oil-1 tbsp
Salt to taste

Method
Heat oil in a pan. Splutter the mustard seeds, then add the curry leaves & the chopped onions, saute for 2 mins. Now add the finely chopped cabbage, salt & turmeric powder and mix well. Close with a lid & cook( do not add water). Make a coarse paste of coconut, cumin seeds and green chillies without water and add this to the cabbage, mix well. Cook on a low flame until done.



(Cabbage should never be overcooked, it tastes good when it is slightly crunchy). This goes well with rice & sambar.

Cabbage Erissery

Preparation time: 20 min | Cooking time: 20 min

Erissery is an authentic Kerala recipe. This is made with different vegetables like yellow pumpkin, yam & drumstick leaves. I prepared using cabbage though it is not the traditional way of cooking this dish.


Ingredients
Tuvar dal -5tbsp
Chopped cabbage-2 cups
Grated coconut-1 cup
Cumin seeds-1/2 tsp
Turmeric powder-1/4 tsp
Chilli powder-1 tsp
Mustard seeds-1/4 tsp
Red chillies-2
Curry leaves- a few
Salt to taste
Coconut oil-1 tbsp( preferably)

Method
Cook the dal until soft. Add the chopped cabbage, salt, turmeric and chilli powder to this and cook on slow flame. Keep about 2 tbsp grated coconut aside for tempering and now make a fine paste of the remaining coconut and the cumin seeds. Add this paste to the cabbage dal mixture, mix well and cook for about 15 mins.

Heat oil in a pan. Add the mustard seeds , curry leaves & red chillies, when they start to splutter, add the grated coconut and fry until it turns light brown in colour. Add this tempering to the curry and mix well.



This coconut tempering adds the flavour to the curry. This goes well with rice and chapathi.

Capsicum kichadi

Preparation time: 15mins | Cooking time: 15mins

Kitchadi is one of the dishes made for Kerala sadya(feast). This is not a traditional one but can be substituted for it. The preperation is slightly different and I often go for it whenever I'm short of ingredients ;-).

Ingreditents
Capsicum(green)-1
Yoghurt-1cup
Green chillies-2
Mustard seeds-1/4tsp
Red chillies-2
Curry leaves-few
Salt to taste

Method
Chop the capsicum into small pieces and deep fry until they slightly change colour. Deep fry the chopped green chillies too and keep it aside.

Beat the yoghurt along with the salt. Add the fried capsicum and green chillies into it.



Heat 2tsp oil in a pan, add mustard seeds, red chillies and curry leaves. When the mustard seeds splutter, add this to the capsicum mixture and serve immediately.

Kappa puzhukku & meen curry (Tapioca with fish curry)

Preperation time: 45 mins | Cooking time: 45 mins

A mouth watering combo of the century. :-) Well not for a non-keralite. This is also available in the most smallest of food stalls in Kerala, it is that famous. Tapiocas are relished in various forms. This is only one of its form that best goes with a fish curry.

Ingredients
For Puzhukku
Kappa(Tapioca)–500gms
(cut into small pieces)
Grated coconut–½cup
Cunin seeds–1/2tsp
Green chillies–2nos
Turmeric powder–½ tsp
Garlic–3cloves
Curry leaves–a few
Coconut oil-2tsp
Salt to taste

For Meen curry
Fish-500gms
Grated coconut-1cup
Red chilly powder-2tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Green chilli-1
Kodam puli (Kukum star)-2nos
Shallots-3 to 4 nos
Ginger-1/2" piece
Curry leaves-a few
Coconut oil-1tbsp
Salt to taste

Method
Puzhukku
Cook the tapioca with sufficient water until done and drain off the excess water. Add salt and turmeric, cook until they are bit mushy. Now grind coconut, cumin seeds, green chillies & garlic to a coarse paste without adding water and add this to the tapioca. Mix them well, add the curry leaves and cook for 2 minutes. Garnish with coconut oil. This as a dish alone is also very tasty but fish curry is the best combination.

Meen curry
Clean the fish and cut into medium pieces. Grind the coconut, shallots, ginger, red chilli powder & coriander powder to a smooth paste.



Traditionally meen curry is prepared in a meen chatti (clay pot) but it can be cooked in any vessel. Boil the kodam puli (kukum star) in a little water. Add the slit green chilli, a few curry leaves, turmeric powder and the ground coconut paste to this and bring it to boil. Add the fish pieces and salt, cook on a low flame until the fish is done. Garnish it with a few curry leaves and coconut oil.

Note: This curry also goes well with rice.

Fish fry

Preperation time: 25 mins | Cooking time: 25 mins

It is very rare to find a Keralite who does not like fish in any form of food. I think we can just hand pick them. My hustand is no exception. He could have fish 3 times a day if served to him :-). My sons are his followers but I still do not fancy it too much even though I have a few morsels.

Initially we used to buy a lot of frozen fishes and tried out our authentic Kerala recipes but none tasted even close to the original. After a lot of hunting around, my husband found out a stall over here that sold fresh fishes. He bought it once just to test it out and eureka...............it was just like home if not better :-)

Ingredients
Fish-1/2kg
Shallots-5 or 1 medium onion
Ginger-1 small piece
Garlic-3cloves
Chilli powder-1tsp
Coriander powder-1tsp
Pepper corns-10
Turmeric powder-1/4tsp
Curry leaves-a few
Oil to fry
Salt to taste

Method
Clean the fish well and cut them into medium slices and keep it aside. Grind all the ingredients except curry leaves to a fine paste. Marinate the fish with this mixture adding a few curry leaves and leave it for an hour.

For shallow fry
Heat oil in a pan add few curry leaves and the fish pieces along with all the marinade. Fry them on medium flame until it is brown on both sides.



Note: There is always a fight over the meen chor (fish rice). Add rice and a little salt to the left over masala on the pan and mix them well. The result 'a nice spicy rice' to go with your fish fry. :-)
The marinated fish can be stored in the freezer for later use.

Appam with potato stew

A traditional Kerala breakfast dish. This is typically made in an appa chatti (appam pan) which allows the sides of the appam to be crispy and the center soft and thick. But as always rules are bend to suit our needs ;-). We can use a dosa pan instead. There are few accompaniments with appam like kadala (brown chick peas) curry, masala curry, mutta (egg) curry and so on. In my recipe I've written about potato stew though my sons relish it with milk and sugar :-).

Ingredients
Rice(raw rice or sona masoori)-2cups
Fresh coconut(grated) or coconut powder-1cup
Cooked rice-5tbsp
Yeast-1tsp
Sugar-1tsp
Salt to taste

Method
Soak the rice for about 4 hours. Grind the rice and the cooked rice to a smooth paste. Mix sugar and the yeast in quarter glass of lukewarm water and keep it aside. Once the yeast ferments(about 10 min) grind it along with coconut and salt to a smooth mixture. Now mix this along with the rice paste and keep it overnight for fermentation.



Heat a dosa pan and smear it with a little oil. Pour the batter on the pan and spread it slightly to give it a round shape. Cover it with a lid and cook until done.

Preparation time: 10 mins | Cooking time: 30 mins

Potato Stew
Ingredients
Potatoes-2
Onion-1
Green chillies-3
Ginger(chopped)-1tsp
Curry leaves-a few
Coconut oil-2tbsp
Coconut milk-1cup
Salt to taste

Method
Heat 1tbsp of oil in a vessel, add few curry leaves, cubed potatoes and onions, slit green chillies & chopped ginger. Saute for about 5 minutes. Now cook along with salt and water until the potatoes are done. At this stage add coconut milk and cook until it just starts boiling. Remove it from the stove.



Add the curry leaves and 1tbsp of coconut oil and keep it closed so that the flavours stay intact.

Thadian, mulaku chammandi

Preperation time: 30 min (minus rice fermenting time) | Cooking time: 15 min

Thadian literally means 'fat' in malayalam. This name was probably adopted due to the thickness of the pan cake. It is typically made in the 'china chatti' (pronounced cheena chatti). This recipe is famous among a particular community in Kerala. I got to know this from my mother-in-law who got it from hers. :-)

Ingredients
Raw rice-2 cups
Urad dal-1cup
Cumin seeds-1tbsp
Grated coconut-1 cup
Salt to taste
Oil

For chammandi(chutney)
Small onions(shallots) preferred-10 OR Onions-2
Red chillies-2
Salt to taste
Coconut Oil

Method
Soak the rice and urad dal separately. Grind the rice to a smooth paste and keep it overnight to ferment. (You can even use rice flour instead). Urad dal should be ground coarsely just before preparing. (To save time you may grind the urad dal early and keep it in the refrigerator). Make the batter by mixing the ground rice and urad dal. Add cumin seeds, grated coconuts & salt into this. The batter should have a thick consistency.

This is cooked on a china chatti or aapam chatti but in case it is not available you can use dosa pan instead. Heat the pan/chatti, smear the pan with oil and pour the batter and spread it as you would for a dosa or oothappam. Pour some oil along the sides so that it is crispy. Turn it over and cook the other side. The best accompaniment for thadian is mulaku chammandi (red chilly chutney).

Mulaku chammandi
Take a pan, add 4tbsp oil and fry the onions along red chillies until the onions changes color slightly. Add salt and keep it aside. Once the mixture is cold, grind it coarsely. No water needed. Transfer to a bowl and add a teaspoon of coconut oil and mix.



As you can see I have prepared it on a dosa pan and therefore the thickness is less. This is usually cooked for breakfast.

Palak Thoran

Preperation time: 30 min | Cooking time: 15 min

I love greens and I have tasted and prepared different varieties of dishes. This was something new I learnt from my mother-in-law. It is very easy to cook and goes very well with rice.

Ingredients
Palak(spinach) clean & washed-250gms
Potato-1
Onion-1
Grated coconut-3tbsp
Cumin seeds-1/2tsp
Turmeric powder-1/4tsp
Green chillies-2
Mustard seeds-1/2tsp
Red chillies-2
Garlic-1 clove(optional)
Curry leaves
Oil-2tbsp
Salt to taste

Method
Take a pan add oil. When hot add mustard seeds and once it splutters add curry leaves and red chillies. Add potatoes (small cubes), a little salt and saute for sometime. Add chopped onions and cook until potato is almost done. Now make a course paste of grated coconut, garlic, cumin seeds, turmeric & green chillies without adding water. Add the chopped palak to the potato & onion mixture along with the paste. Adjust the seasoning and cook for about 10 minutes. (At this stage you may add 1 or 2 beaten eggs and scramble along with the palak mixture depending on individuals taste and is optional)