Zucchini Olan | Kerala Onam Sadhya Recipe | Kerala Style Olan with Zucchini

This is one interesting Kerala Sadhya recipe that has been lying in my drafts for quite a while now. With Onam just around the corner, I thought to post it today so that if any of you want to try some interesting recipes for this Onam can do so :) Yes today's post is an Olan with Zucchini.. Olan is something that is always approved by the hubby, so I try and make as many varieties with the different veggies. Ash Gourd and Yellow Pumpkin are the most common ones used for making Olan, but you can also use Cheranga (Bottle Gourd) or Zucchini as well. While making Olan with yellow pumpkin alone I sometimes skip coconut milk. Believe me, it tastes yum too, a littler more subtle Olan. But with Cheranga and Zucchini, I don't skip coconut milk. Because those veggies as such are bland and coconut milk truly takes the flavour to the next level :) So let's now see how to make this easy and yummy olan with zucchini. If you are trying to make variety dishes with Zucchini, then this is not going to disppoint you for sure ! 

Serves: 2-3 persons

I Took: 

Preparation Time: 10 minutes

Soaking Time: 8 hours

Cooking Time: 20 minutes

I Used:

Zucchini	-	1 medium sized - ¾ cup heaped (after cutting)
Red Eyed Beans/Vanpayar	-	¼ cup heaped (after boiling)
Green Chilly	-	2 nos
Coconut Milk	-	½ cup
Salt	-	As needed
Curry leaves	-	A sprig
Coconut Oil	-	1 tbsp

The Way:

1. Rinse and soak the vanpayar (red beans - I used 1/8 cup of the beans to soak) overnight for around 8 hours. In the morning, discard the water. Take the beans in a pressure cooker. Add enough water (around 2 cups) and salt and pressure cook till done. It took me 2 whistles in high and 2 in low. Keep aside

2. While they get cooked, extract the coconut milk and keep ready. I used around ½ cup of grated coconut and ¼ cup of water and ground it in a mixie till the coconut was smoothly ground. Then using a muslin cloth, extracted the milk from the ground coconut

3. Cut and discard the skin of the zucchini. Cut them into thin cubes as shown in the picture. The thickness should not be more than ¼ inch along both width and length

4. Now take the cut pieces in a saucepan and add required salt and green chilly along with little water (¼ cup) and cook it till done. It will take around 12-15 minutes to get cooked

5. If there is excess water after cooking the zucchini, I remove them. Else the coconut milk becomes very thin. Add the cooked beans (a heaped ¼ cup) without water to the veggies. Give a gentle stir

6. Then add in the coconut milk and curry leaves and again give a gentle stir. Check the salt now. Add if required. Once the coconut milk is added, it should not boil. It should only get warm. And it would take about a minute or so. Switch off the flame. Add coconut oil and just swirl the pan

Transfer to the serving dish and serve along with rasam and pickle or as a dish in your Onam Sadhya leaf !

Cheers,

Chitz

Kaya Cherupayar Puzhukku | Ethakka Cherupayar Curry | Kerala Style Green Gram Raw Plantain Mash

My hubby's aunt makes the best puzhukku that I have ever had.. Even if no non vegetarian dishes are there and there is only this puzhukku and some chammanthi and some pappadam, the kanji (rice gruel) sells like hot cakes in the household ;) Actually I started having this puzhukku after marriage only. My mother does not make them. It was the hubby who first made them for me :D But it was the aunt who actually made me fall in love with this dish. You can make it with any veggies, basically tubes like yam, colocassia etc in addition or instead of raw plantain. It tastes just awesome with kanji (rice gruel) and even good with chapathi. You can make it watery or with very less water as per your taste. It's so easy to make and rich in proteins and fibre and makes a wholesome meal with your kanji :)

Recipe Source: Ma

I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves : 3-4 persons

I Used:

Cherupayar/Green Gram	-	½ cup
Kaya/Raw plantain	-	1 no - medium sized - chopped into small cubes
Green Chilly	-	2 nos - slit
Turmeric powder	-	¼ tsp
Salt	-	As Needed
Coconut Oil	-	1 tbsp
Curry leaves	-	2 sprigs

The Way:

1. For making this dish you can use either soaked or un-soaked green mung dal. If you soak for 2 to 3 hours, the cooking time will be little less. I soaked my dal overnight

2. Take the green gram in a pressure cooker.Add chopped raw plantain, slit green chillies, turmeric powder and salt

3. Add about 2 cups of water. If un-soaked dal is used, you may add an extra cup of water as it has to be cooked for 4-5 whistles more

4. Pressure cook them till done. I kept in high flame for 2 whistles and another 4-5 whistles in low flame

5. Once done, allow the pressure to release on it's own. Then open the lid and using a spatula or masher, mash the green gram and plantain very nicely

6. Then add water, as per your preference. If you need a more watery consistency add more water. allow it to come to a boil. And when done, switch off the flame. If you do not want it watery, then skip this step

7. Drizzle the coconut oil on top of the puzhukku and add the curry leaves and give a nice stir

Serve with kanji or chapathi as per your wish :)

Cheers,

Chitz

Kumbalanga Moru Curry | Kumbalanga Moru Kootan | Kumbalanga Pulissery | Kerala Style Kumbalanga Moru Kachiyathu | Onam Sadhya Recipes

So today's recipe is the quintessential yogurt based gravy that will feature atleast (often more than that) once a week in every Malayali's house :) It is none other than the 'Moru curry' or 'Moru Kachiyathu' or 'Moru Kootan' or 'Pulissery'.. The names are plenty. But the base is pretty much the same. A coconut paste and curd (yogurt) with or without veggies. I have already posted Pulissery and Chembu Kumbalanga Moru Kootan. This one is with only Kumbalanga (or Ash gourd/Elavan) and is more watery compared to the thicker Moru kootan. I make this with less sour curd as that is the way it is preferred here :) So let's see how this is made..

Recipe Source: Ma

I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves : 3-4 persons

I Used:

Kumbalanga/Ash Gourd/White Gourd/Winter Melon	-	200 gm piece (1 cup after cutting to pieces)
Red Chilly powder	-	1 tbsp
Turmeric powder	-	1 tsp
Salt	-	As Needed
Curd	-	1 cup

To Grind:

Grated Coconut	-	A handful
Green Chilly Ginger	- -	2-3 nos An inch piece
Cumin seeds	-	½ tsp

To Temper:

Coconut Oil	-	2 tbsp
Mustard	-	½ tsp
Fenugreek/Uluva Asafoetida Shallots	- - -	½ tsp ½ tsp 6-8 nos
Turmeric powder	-	½ tsp
Curry leaves Salt	- -	1-2 sprigs As Needed

The Way:

1. Clean the kumbalanga/ash gourd by peeling/cutting off the skin and then discarding the middle portion (with seeds) as well. Then cut them also into bite sized pieces. 

2. Now in a pressure cooker, add the ash gourd (kumbalanga) pieces along with salt, turmeric powder and water (around 1 - 1.5 cups) and cook them for 2-3 whistles in  medium flame or till they are cooked

3. Grind together the items under 'To Grind' by adding a little (about 2 -3 tbsp) water and keep aside.

4. Beat the curd (in a mixie or using a whisk or spoon) so that it is liquidy with no lumps. You may also add water as required depending on the consistency of the curd 

5. Now heat the coconut oil in a kadai. Splutter the mustard seeds and fenugreek

6. Then add asafoetida, shallots, curry leaves, turmeric powder, salt and saute

7. Once the shallots turn slight brown, add the ground coconut paste and saute till the raw smell goes off. This may take around 3-4 minutes

8. Then add the boiled ash gourd pieces (along with the water) and give a stir. Allow it on medium flame for 1-2 minutes

9. Now simmer the flame to low. Add the curd and stir. Do not allow it to boil. Once the curd has mixed well with the coconut paste, remove immediately from flame 

Serve hot with kerala matta rice and a stir fry and a yummy non-veg dry side dish of your choice.

Notes:

• I make this with less sour curd (family preference) and is made a little watery and not thick

• You can add any veggies like colocassia (taro root/chembu) or elephant yam (chena) or raw banana (raw plantain)

Cheers,
Chitz

Chakkakuru Manga Curry | Kerala Style Chakkakuru Pacha Manga Curry | Jackfruit Seeds and Raw Mango Curry

Are you folks still getting raw mangoes at your place? I'm still able to see them in markets here but the quantity is getting lesser. I know some of these recipes should have been published last month but I got a little busy last month with the little one's Vidyarambham and other short trips and guests around. But if you have saved up some jackfruit seeds and can still get hold of some raw mangoes, this is a must try gravy for that Kerala red rice :) Tangy and crunchy and if you make some chicken ularthiyathu or mutton roast or mutton chukka, then all you need is that for a hearty meal and an afternoon siesta ;) I learned this recipe from my Mil. Every summer I look forward to having this yummy gravy for lunch at least once :) So let's see how this is made..

Other recipes with mango or jackfruit..

Raw Mango Rice

Uppilitta Manga | Raw Mangoes in Brine

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry
Idichakka Thoran

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Recipe source : Mil

Serves : 3-4 persons

I Used:

Chakkakuru/Jackfruit seed	-	8 nos
Raw Mango	-	1 medium sized - chopped into 1 inch pieces
Red Chilly powder	-	1 tbsp
Turmeric powder	-	¼ tsp
Salt	-	As Needed

To Grind:

Grated Coconut	-	½ cup
Cumin seed	-	½ tsp

To Temper:

Coconut Oil	-	2 tbsp
Mustard  Fenugreek	- -	½ tsp ¼ tsp
Red Chilly	-	2 nos
Curry leaves	-	2 sprigs

The Way:

1. To clean the chakkakuru, first remove the white outer cover of the seed (forgot to take that pic). Then soak the seeds in water overnight. You can clean them without soaking also, but it's difficult and time consuming

2. Take the soaked chakkakuru and using a knife scrape off the brown skin of the seed. Then cut the seed vertically into two or three (as possible) pieces

3. Now take the cleaned chakkakuru in a pressure cooker. Add little salt and water (1/4 cup) and pressure cook it till done. I kept for 2 whistles in high flame and 3 whistles in low flame

4. Meanwhile wash the raw mango thoroughly and pat dry using a kitchen towel. Now cut the mango into 1 inch long pieces (with the skin)

5. Take the cut mango pieces along with red chilly powder, turmeric powder, salt and little water (¼ cup - just enough for the mango pieces to be immersed) in a pan and boil them. Keep the flame on high

6. When the water starts boiling, reduce the flame to low and cover the pan and cook till the mango pieces are done (will take around 8-10 minutes). Don't let the pieces turn mushy. They should be cooked as well as firm

7. While the mango gets cooked, take the grated coconut and cumin seeds in a blender jar. Add little water and grind them into a smooth paste and keep aside

8. When the mangoes are cooked, add the cooked jackfruit seeds to it and give a stir

9. Now add the ground coconut paste and stir. Allow it to get cooked in low flame for 3-4 minutes so that the flavours blend in. Check salt and add if needed. Then switch off the flame

10. In a tadka pan, heat coconut oil. Splutter mustard and fenugreek seeds

11. Add broken dry red chilly and curry leaves. Take care not to burn

12. Add this tempering to the gravy and give a gentle stir

Serve with red rice and a spicy side dish of your choice!

Notes:

• Adjust the quantity of the raw mango accordingly. Some mangoes may be too sour. Here we do not use curd or tamarind. The raw mango alone contributes to the sourness of the gravy. So adjust accordingly. Here I have used 1 full small sized raw mango 

• You can also add drumstick or kumbalanga (ash gourd) also to this gravy. You can cook them along with the raw mangoes or pressure cook them with the seeds (As per convenience)

Cheers,

Chitz

Coffee Popsicles | Vietnamese Coffee Popsicles

I always wanted to try my hand at coffee and ice tea popsicles coz Deeps, like any other Malayali, would never say no to a cuppa tea or coffee anytime of the day ! So I was sure that he would approve these popsicles ;) That was when I saw in Sharmis blog these coffee popsicles. Voila, this is the universe's way of telling me that I should make them soon (I'm her die hard fan, so now it makes sense right). Then I googled more and found that the combo of condensed milk and a strong French roast coffee decotion is what makes a Vietnamese coffee and this popsicle is inspired from that. A strong coffee decotion sweetened with condensed milk. What can go wrong na?? ;)

You know how the Vietnamese coffee is made? Condensed milk is taken in a glass. And French drip filters or Vietnamese Phin filters are placed on top. And coffee drips from those filters to the glass of condensed milk. When the coffee is done dripping, you stir them up and serve. If it is iced Vietnamese coffee, then you pour this coffee into a glass of ice and serve. So cool right :D For the coffee it is 4 parts of coffee to 1 part condensed milk. But for the popsicle it is 3 parts coffee to 1 part condensed milk. This is so because condensed milk is difficult to freeze well it seems! 

And as I anticipated, the little one was very much happy to have this popsicles. Deeps caught a cold when I made this and so couldn't taste them. So me and the little one shared the 6 pops between us ;) It is difficult to say no to him when he jumps up and down saying 'Ice cream, ice cream' every time I open the fridge you know :D So shall we now see how to make these rich and tasty pops?

Preparation Time : 15 minutes 

Setting Time : 8 hours (or freeze overnight)

Recipe Inspiration : Here

Makes : 6 popsicles

I Used:

Water	-	¾ cup
Milk (boiled & cooled)	-	1 cup
Sugar (optional)	-	2 tbsp (as needed)
Instant coffee powder	-	¾ cup
Condensed Milk (sweetened)	-	1/3 cup

The Way:

1. Take water in a saucepan. Add sugar (if you feel the sweetness of milkmaid is sufficient then can omit sugar) and instant coffee powder to it and mix well. Then boil it for around 2 minutes. Then switch off and allow it to cool down completely

2. Now add milk (boiled and cooled) and mix well

3. Then add the condensed milk (milkmaid) and mix well

4. Now pour this to the popsicle moulds so that they are 3/4 th filled. Then freeze them in refrigerator overnight

5. While serving, show the popsicle moulds under running tap water for a minute and then carefully de-mould them. This will ensure that they get removed smoothly and come out firm. Serve immediately

Notes:

• If you want to have layers you can play around a bit. You can have a layer of coffee decotion or a layer of heavy cream and condensed milk (have seen this in some other blogs)

Cheers,
Chitz

Watermelon Juice | Fresh Watermelon Juice Recipe

I know summer is long gone in many parts of the world or at least in mine. But I do love to have chilled juices in this rainy weather at times. Are you too like me?? So while it lasts, I am making use of the watermelon available and making fresh juice and popsicles and enjoying. This is not a recipe as such, I know. But watermelon makes such good pics.. So I couldn't resist the urge to click.. I am way below average in clicking shots of drinks and beverages but I love to click them still.. And hence they make their way to the blog as well :)

Preparation Time : 10 minutes

Serves : 2 glasses

I Used:

Watermelon (chilled)	-	1 cup (chopped)
Honey	-	1 tsp
Salt	-	A pinch
Lemon juice (optional)	-	1 tbsp

The Way:

1. Cut the watermelon. De-seed it. Then take out the red portion and chop it roughly

2. Add it to a blender jar and blend it smooth. Then add honey (if needed, if the melon is sweet enough you need not add honey. Also can use sugar instead) and a pinch of salt (enhances taste, if you do not like it then you can avoid salt) and lemon juice (if using, I did not use) and give a quick blend

3. Do not add water as the melon has a good amount of water content. If you are not using chilled watermelon, then refrigerate the juice for a while and serve chilled or you can use 2-3 ice cubes while serving. Do not keep the juice for long as it will not taste good. Recommend to serve immediately after making

Cheers,

Chitz