Stir-Fried Cabbage with Coconut

Stir-Fried Cabbage with Coconut

Ingredients

250 gm cabbage
2 tsp coconut oil
1 tsp mustard seeds
1 medium- sized onions, chopped
6 green chillies, slit
1 stalk curry leaves
1 tsp salt
1/2 medium sized, fresh coconut, grated

Method

1. Chop cabbage very fine

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onion,green chillies and curry leaves, and fry till onions turns translucent

3. Mix in cabbage and salt.Press down with a spatula, cover pan cook for 5 minutes over low heat.

4. Open pan, add coconut and stir-fry till completely dry.

Note

In a thoran, vegetables are always cut small and cooked with a grated, ground or chopped coconut.

Spicy Mashed Potato

Spicy Mashed Potato

Ingredients

2 medium-sized potatoes
2 tsp oil
1 tsp mustard seeds
1 tsp husked black beans
1 medium sized onions, chopped
8 green chillies,slit
5-cm piece ginger, chopped
1 stalk curry leaves
1 tsp turmeric powder
1 tsp salt

Method

1. Wash potatoes and boil in plenty of water till tender

2. Drain, peel and cut into 5-cm pieces

3. Heat oil in a pan and sprinkle in mustard seeds and dal. When mustard seeds start sputtering, add onion, green chillies, ginger and curry leaves, and fry till onions turns translucent.

4. Sprinkle in turmeric and salt, and mix in potatoes and 3/4 cup water.

5. Cover pan and cook for 10 minutes over moderate heat.

6. Open pan and mash potatoes.

7. Serve with pathiri or porotta.

Raw Banana and Koorka Root Vegetable Shallow

Raw Banana and Koorka Root Vegetable Shallow

Ingredients

2 small raw bananas
250 gm koorka root vegetable
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp salt
1/2 cup coconut oil

For the garnishing

2 tsp curry leaves, roasted
2 tsp freshly grate, coconut

Method

1. Wash, peel and cut the bananas and the root vegetable into thin strips

2. Mix the vegetable with turmeric powder, salt and just enough water and cook till just tender and dry

3. Heat oil in a pan and fry the vegetable on slow fire. Add chilli powder and mix the contents thoroughly. Remove it from fire and transfer the contents to a serving dish.

4. Garnish the dish with the grated coconut and the roasted curry leaves.

5. Serve hot rice.

Jackfruit Seed Curry Kerala Style

Jack fruit Seed Curry Kerala Style

Ingredients

1/2 medium sized raw jack fruit
1 cup freshly grated coconut
4 green chillies
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp curry leaves

For the seasoning

1/4 cup coconut oil
3 red chillies,broken into bits
1/2 tsp mustard seeds
2 tsp curry leaves

For the garnishing

2 tsp chopped and fried nuts
2 tsp coriander leaves, chopped

Method

1. Cut the soft portion of the jack fruit into small pieces

2. Cook with salt, turmeric powder and enough water till tender and mash it throughly.

3. Grind the coconut, green chillies and cumin seeds to a fine paste.

4. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

5. Add the mashed jack fruit, mix the contents throughly and cook on low fire with occasional stirring for five minutes. Remove it from the fire and transfer the contents to a serving dish.

6. Garnishing it with fried nuts and chopped coriander leaves.

7. Serve hot with rice

Coconut based jack fruit Seed Curry

Coconut based jack fruit Seed Curry

Ingredients

500 gm jack fruit seeds
1 cup freshly grated coconut
4 green chillies
1 tsp salt

For the seasoning

4 tsp coconut oil
1/2 cup sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing

8 jack fruit chips, crushed
1 tsp curry leaves.

Method

1. cut each seed into four pieces

2. Grind the coconut and the green chillies to a fine paste.

3. Mix the seeds, the ground paste, salt and enough water and cook till the seeds are tender and dry.

4. Heat oil and saute the onions and mustard seeds for a minute.

5. Add the cooked seeds, mix the contents throughly and cook for a minute.Remove if from fire and transfer the contents to a serving dish.

6. Garnishing it with crushed jack fruit chips and the roasted curry leaves.

7. Serve hot with rice

Raw Banana-n-yam Curry

Raw Banana-n-yam Curry

Ingredients

2 raw Malabar plantains
1/2 kg yam
2 cup freshly grated coconut
4 green chillies
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp salt
1/2 cup coconut oil

For the seasoning

2 tsp curry leaves
1 tsp mustard seeds

For the garnishing

10 small sambhar onions, peeled,sliced and fried

Method

1. Wash, peel and cut the vegetables into cubes.

2. mix the cubes vegetables with chilli powder,turmeric powder, salt and enough water and cook till tender and dry.

3. Grind one cup of coconut, green chillies and the cumin seeds to a fine paste.

4. Add the ground paste to the vegetables, mix the contents and cook slow on fire further for five more minutes .Remove it from the fire and transfer the contents to a serving dish.

5. Heat one tsp coconut oil and saute the seasoning ingredients. Pour over the cooked vegetable.

6. Heat the remaining quantity of coconut oil and fry the remaining quantity of freshly grated coconut. Pour it over the curry and mix well

7. Garnish the dish with fried onions.

8. Serve hot with rice

Coconut based Cabbage Curry

Coconut based Cabbage Curry

Ingredients

1/2 kg cabbage, finely chopped
1/2 cup freshly grated coconut
4 green chilies
4 flakes garlic
1 tsp salt
1 cup small sambhar onions, peeled and sliced

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp chana dal
1/2 tsp urad dal
1/2 mustard seeds

For the garnishing

2 tsp freshly grated coconut
2 tsp coriander leaves, chopped

Method

1. Grind the coconut,green chillies and the garlic to a fine paste.

2. Heat oil and saute the seasoning ingredients, ground paste and the sliced onions for 2 minutes

3. Add the chopped cabbage, salt and mix the contents throughly. Cover the pan with a lid and cook on slow fire for ten minutes till the cabbage is tender and the contents are dry. Remove it from fire and transfer the contents to a serving dish.

4. Garnish it with freshly grated coconut and the chopped coriander leaves.

5. Serve hot with rice.

Sour Drumstick Gravy

Sour Drumstick Gravy

Ingredients

4 drumstick, cut into 1" pieces
1/4 kg small sambhar onions, peeled
1/2 coconut, grated
5 red chillies
3 tsp coriander seeds
A lemon size ball of tamarid
2 tsp jaggery, crumbled
2 tsp curry leaves
1/2 tsp cumin seeds
1/2 tsp pepper
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder
1/4 tsp asafoetida
1 tsp salt
1/2 cup coconut oil

For the seasoning

2 red chillies, broken into bits
1/2 tsp mustard seeds

For the garnishing

1 tsp peanuts,roasted
1 tsp coriander leaves, chopped

Method

1. Soak the tamarind in 2 cups of hot water and extract the juice.

2. Roast the grated coconut till golden.

3. Roast the red chillies, coriander seeds, curry leaves, pepper, fenugreek and the cumin seeds till the raw smell disappears.

4. Grind the roasted ingredients to a smooth pate.

5. Cook the drumsticks with enough water till tender and dry.

6. Heat half the quantity of oil and saute the onions.

7. Add the ground paste,tamarind extract, turmeric powder, asafoetida, salt, jaggery and bring it to boil for serving minutes.

8. Add the cooked drumsticks and cook for two minutes. Remove it from fire and transfer the contents to a serving dish.

9. Heat the remaining quantity of coconut oil and saute the seasoning ingredients. Pour it over the theeyal. Mix well.

10. Garnish the dish with roasted peanuts and the coriander leaves.

11. Serve hot with rice.

Curd based Raw Banana and Yam Curry

Curd based Raw Banana and Yam Curry

Ingredients

3 raw bananas
250 gm yam (suran)
1 cup freshly grated coconut
4 green chillies
2 onions, peeled
1 teaspoon cumin seeds
4 red chillies
1/4 teaspoon turmeric powder
3 cups curd
1 teaspoon salt

For Seasoning the curry

4 teaspoon coconut oil
1/2 teaspoon mustard seeds
2 teaspoon curry leaves
1/4 teaspoon fenugreek seeds

For Garnishing the Curry

2 teaspoon fried coconut strips
2 teaspoon coriander leaves, chopped

Method of preparation of the curry

1. Wash, peel and cut the bananas and the yam into cubes.

2. Cook the vegetables with half the quantity of salt, turmeric powder and enough water till tender and dry.

3. Grind the coconut, green chillies, onions and cumin seeds to a fine paste.

4. Roast the red chillies and powder.

5. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

6. Add the cooked vegetables, chilli powder, curd and the remaining quantity of salt. Mix the contents thoroughly and cook for five minutes. Remove from fire and transfer the contents to a serving dish.

7. Garnish it with the fried coconut strips and the copped coriander leaves.

8. Serve hot with rice and ghee spooned over it.

Curd based Mixed Vegetable Curry

Curd based Mixed Vegetable Curry

Ingredients

200 gm red pumpkin
200 gm ashgourd
200 gm suran (yam)
200 gm french beans
2-3 drumsticks
2-3 potatoes
2 raw bananas
1 coconut, grated
3 cups curd
5 green chillies
1 teaspoon cumin seeds
1/2 cup coconut oil
1 1/2 teaspoon salt

For seasoning the curry

2 teaspoon curry leaves
1/2 teaspoon mustard seeds

For garnishing the curry

2 teaspoon coriander leaves, chopped
2 teaspoon mint leaves, chopped

Method of preparation of the curry

1. Wash, peel and cut all the vegetables into 1" pieces.

2. Cook the vegetables with 1 tablespoon salt and enough water till tender and dry.

3. Grind the coconut, green chillies and cumin seeds to a fine paste.

4. Mix the curd, ground paste with the remaining quantity of salt till well combined.

5. Heat 2 tablespoon coconut oil and saute the seasoning ingredients.

6. Stir in the cooked vegetables, curd mixture and the remaining quantity of coconut oil. cook on low heat for five minutes and remove from the fire.

7. Transfer the contents to a serving dish.

8. Garnish the dish with chopped coriander and the mint leaves.

9. Serve accompaniment at lunch or dinner.