Chammanthi Podi | Nadan Chammanthi Podi | Nalikera Podi | Kerala Style Roasted Coconut Powder for Rice

Chammanthi Podi needs no intro for a Malayalee ;) It is a staple at many Mallu homes and almost every other mallu going abroad would have taken this condiment, packed & sealed tightly and buried deep inside the suitcase :D If they do not take it during their first visit, they will definitely remember to pack some when they come & go back after the vacation :)

It is really yummy, easy to make, can be stored for quite some time if handled properly and can be had with just rice and curd. It is the most yummax combo if you ask me :) And we eat a pot full of rice when we eat them with matta rice & curd combo. Of course, we make a fluffy omelette loaded with onions also to go with it ! So now without much talk, let's see how this is made.. 

P.S: This one is made by my mil & I took only the pics :D And these are one of the first set of food pics taken with iPhone XR. Am going to ditch my SLR for a while now...

Recipe Source: Amma

Serves: 3-4 persons

I Took: 

Preparation Time: 5 minutes

Cooking Time: 30 minutes

I Used:

Coconut	-	2 medium sized coconuts - Around 4 cups - grated
Tamarind	-	3 tbsp - A big lemon sized
Shallots	-	15-20 nos - medium sized
Curry Leaves	-	4-5 sprigs
Red Chilly	-	20-22 nos

The Way:

1. Grate the coconut finely without bigger scrapes. If you get big scrapes while grating, then you can add them in a mixie jar and give a quick pulse so that the scrapes are even. This will ensure that the colour of the powder/podi is even and dark without white specks

2. Take the grated (& pulsed) coconut in a wide and thick bottomed pan/uruli. Roast them on a low/medium flame. Keep roasting them as often as possible to ensure that they do not get burnt or get stuck at the bottom of the vessel

3. Once the coconut starts to brown slightly, add the tamarind pieces (If you wish, can wash them and add) and keep roasting

4. After 2-3 minutes add the curry leaves and shallots. If shallots are bigger, slice them and add

5. Keep roasting them till they turn deep brown in colour. Keep caution to not to burn them else the taste of the podi will not be up to the mark

6. In a separate kadai/vessel roast the dry red chillies for 2-3 minutes till they swell up and give out a good glaze. Do not roast for long as it will get burnt 

7. Now allow them to cool till they reach room temperature

8. Then add all the contents including the red chilly to a large mixie jar and grind them coarsely. Ideally it should be a little coarse. You can grind them as fine or coarse as you wish though :)

Serve with matta rice, curd & pickle :)

Cheers,

Chitz

Green Mochai Puli Kuzhambu | Mochai Chenakizhangu Puli Kuzhambu | Field Beans Gravy with Elephant Yam

This post is in my drafts for over an year now :D Now don't go 'Ohh my' so fast.. I have some more drafts that dates back to 3 years as well ;) Sometimes I feel the pic is not good, sometimes I feel the recipe is not up to the mark, maybe the measurements need a lil more fine tuning ;) So whatever the reason maybe, I am working on it and at the earliest planning to clean my drafts. Either rectify the issues or discard the draft and start fresh. Let's see how great it goes :)

So today's recipe is one with fresh field beans. I was very skeptical about cooking with this bean as it was the first time I was seeing the fresh variety though I have had the dried bean so many times during my childhood days :) But my mom convinced me (over phone) that they too taste great if made into a puli kuzhambu (tangy gravy with tamarind) with elephant yam.. And I didn't think twice. I had the yam too handy.. So went ahead and made this lip smacking gravy. It is easy to prepare and uses the pantry staples. Do try if you get hold of some fresh field beans and let me know how you liked it :)  

Serves: 2-3 persons

I Took: 

Preparation Time: 20 mins

Cooking Time: 30 mins

I Used:

Green Mochai/Green Field Beans	-	⅓ cup
Chenai/Yam (diced)	-	½ cup
Onion (sliced)	-	1 medium sized
Tomato (quartered)	-	1 medium sized
Red Chilly powder	-	3 tsp
Coriander powder	-	3 tsp
Turmeric powder	-	¼ tsp
Asafoetida	-	½ tsp
Tamarind	-	A small lemon sized
Grated Coconut	-	¼ cup
Salt	-	As Needed

To Temper:

Oil	-	1 tbsp
Mustard seeds	-	¼ tsp
Curry leaves	-	2 sprigs

The Way:

1. Soak tamarind in ½ cup warm water for 20-30 minutes. Then extract the pulp and keep aside

2. Remove the mochai (field beans) from the pods just like you de-shell the green peas

3. Grind the coconut in a mixer jar along with little water to a smooth paste and set aside

4. Clean and cut the yam into 2 inch cubes. Also slice the onions and chop the tomato into 8 pieces

5. Now take the field beans, cut yam, sliced onions and cut tomatoes in a kadai or clay pot that you are going to use to make the gravy

6. Add red chilly powder, coriander powder (or sambar powder - refer notes), turmeric powder, asafoetida and salt. Add 1 cup of water as well

7. Mix together and switch on the flame. Allow it to boil and then lower the flame and cook it covered for 5 minutes

8. Now open the lid and add the tamarind juice. Allow it to get cooked in low or medium flame. This will take around 10-12 minutes

9. When the beans and yam are cooked, add the ground coconut to the gravy and mix well

10. Allow it to blend in the gravy and cook for another 3-4 minutes. Once the gravy has reached the desired consistency and the flavours have mixed in well, switch off the flame

11. In a tadka pan, heat oil. Splutter mustard

12. Add the curry leaves and switch off the flame. Add this tempering to the gravy and mix well

Serve with steamed rice and a stir fry of your choice.

Notes:

• Instead of red chilly powder and coriander powder you can add 2-3 tbsp of sambar powder. It will be more flavourful. Or you can add 2 tbsp of sambar powder, 2 tsp of red chilly powder and 2 tsp of coriander powder as well

• While grinding coconut, you can add a tsp of fennel seeds or poppy seeds as well. If then take care to boil the gravy well so that you do not get the raw smell of the fennel seeds 

• If yam is not available you can try with raw banana/plantain as well or maybe skip yam altogether. But yam does impart a earthy flavour to the tangy gravy. Do not skip if you can get hold of some

Cheers,
Chitz

Pavakkai Fry | Pavakya Fry | Kakarakaya Fry | Easy Bitter Gourd Fry (Deep Fry)

By know you guys would be knowing my family's love for bitter gourd. Though I am very picky about the dishes made with pavakkai, this one is a personal as well as family favourite. Deep frying can make even the boring bittery bitter gourd yum and this recipe is a testimonial for that ;) And even my guests adore this fry. It tastes yum with curd rice, rasam sadam and samabar sadam.. My little one munches them as such :D And this is the only way he eats bitter gourd. Can't blame him ;) So let's hop on to the recipe now..

Some other recipes with bitter gourd that are there in the blog are Pitla, Pavakya Pulin Curry, Pavakkai Puli Kuzhambu & Khatta Meeta Karela..

Serves: 2-3 persons

I Took: 

Preparation Time: 10 mins

Cooking Time: 15 mins

I Used:

Bitter Gourd/Pavakkai	-	2 medium sized ones
Red Chilly powder	-	1 ½ tsp
Coriander powder	-	1 ½ tsp
Turmeric powder	-	½ tsp
Tamarind Paste	-	1 tsp (or a gooseberry sized piece)
Grated Jaggery (refer notes) Salt Oil	- - -	1 tsp As Needed To deep fry

The Way:

1. Rinse the bitter gourd well in water. You can scrape off the edges if needed. Else can use them as such. Trim the edges and cut them into thin round slices. The seeds and the skin are edible. If you do not prefer you can remove the seeds

2. Take the cut bitter gourd slices in a bowl. Add the red chilly powder, coriander powder, turmeric powder, salt, jaggery and tamarind paste, besan and rice flour (if using) to it and mix well. I did not have tamarind paste handy so I added a goseberry sized tamarind instead

3. Allow it to rest for 10-15 minutes

4. Heat oil for deep frying in a kadai or tadka pan

5. First add the tamarind piece (if using paste, directly add the marinated bitter gourd slices) to it. After 30-40 seconds, add a batch of the bitter gourd pieces and fry it till it turns colour and becomes deep and crisp

6. Remove onto a plate and fry the remaining bitter gourd pieces also like this in batches and serve with rice and gravy

Notes:

• To remove some bitterness you can rub salt to the bitter gourd pieces and rest it for 20 minutes. Then rinse it under water and then use. Alternately you can soak in curd as well and squeeze or rinse off the curd and then use. But since this recipe calls for deep frying the bitter gourd, the bitter taste is not felt much and hence I avoid that step

• You can skip jaggery if you do not want. The tamarind and jaggery are to reduce the bitterness of the gourd

• You can add 2-3 tbsp each of besan flour and rice flour or either one of the flour to the bitter gourd slices while marinating. The flours will add a coating to the bitter gourd slices and make them look more appealing :) I generally do not add them

Cheers,

Chitz

Chemmeen Curry | Konju curry | Malabar Style Chemmeen Kootan | Kerala Style Prawns Curry | Shrimp Coconut Curry

Many of you had loved this shrimp gravy when I had posted in Instagram and so I am here without much delay (maybe a little) with it's recipe. It is a classic preparation by my in laws especially Deepak's aunt.. It is very simple to make especially if you have some grated coconut and cleaned shrimps in hand. And it uses just red chilly powder for masala and the taste is brought about with the balance of tamarind and red chilly powder and of course the coconut. 

The measurements given here are just guidelines (this is exactly what I use) but they differ from family to family. So taste, adjust, taste, adjust. That's how you roll in the kitchen right :) And do not go stingy on the coconut. If you do, it does compromise the taste. Been there, done that. So do mark my words :) And when you try out this recipe, do let me know how you liked it. Now off to the recipe..

Recipe Source: Mil

Preparation Time : 10 minutes

Cooking Time : 40 minutes

Serves : 3-4 persons 

I Used:

Chemmeen/Prawns	-	12-15 (big ones) (almost 250 gm before de-shelling)
Shallots	-	4-5 nos (sliced)
Garlic	-	3-4 big ones (chopped)
Ginger	-	A 2 inch piece(chopped)
Green Chilly	-	2 nos
Tomato	-	1 medium sized one (chopped)
Red Chilly powder	-	1 tsp
Turmeric powder	-	½ tsp
Tamarind	-	A lemon sized
Grated Coconut	-	¾ cup
Salt	-	As needed
Coconut Oil	-	3-4 tbsp
Curry leaves	-	2 sprigs

The Way:

1. Clean the prawns (remove the shell and de-vein them) and rinse well in water

2. Soak tamarind in 1 cup of warm water for 20-30 minutes. Extract the pulp and keep aside

3. Grind the grated coconut to a smooth paste with water and keep aside 

4. In an earthen pot (manchatti) or a pan, heat 3 tbsp coconut oil. Add chopped ginger, garlic and slit green chillies and saute

5. When they start to turn brown in colour, add the sliced shallots and saute

6. When they turn start to turn golden, add chopped tomatoes and saute. The tomatoes should become mushy

7. When the tomatoes turn mushy and the masala seems to have reduced add in the dry powders - red chilly powder, turmeric powder and salt. I use the really hot variety of red hilly powder here and hence adding only 1 tsp. Suit yourself according to your powder and taste buds

8. Saute them for 2-3 minutes till the raw smell goes off. Then add the tamarind water to it

9. Allow it to come to a boil. Then reduce the flame and add the prawns. Now allow the prawns to cook which would take around 12-15 minutes

10. When the prawns are cooked add the coconut paste and give a stir. Check the consistency of gravy. If it is too thick add little more water. Also check salt and hotness. If they are less add more salt or red chilly powder accordingly

11. Let the gravy come to a boil. Then add 1 tbsp coconut oil and the curry leaves and gently swirl the pan and switch off the flame

Serve with matta rice and a side dish of your choice. I served with aviyal !

Cheers,

Chitz

Easy Tomato Pickle | Tomato Thokku | Thakkali Thokku Recipe | Thakkali Urukkai

Tomatoes are getting cheaper now right? So why don't we pickle some? And if it can serve you as a relish or side for your idly, dosa, chapathi, curd rice, sambar rice or rasam rice. then isn't the recipe a winner? Yes, I am not joking. This is such a pickle, a versatile one ;) I enjoy it the most with curd rice and dosa.. It is also an ideal one to make and give for your loved ones travelling abroad! So let me stop the talking now and let the recipe and pics do the work for you :)

 

Preparation Time : 5 minutes

Cooking Time : 40 minutes

Recipe source : Ma

Makes : A 120 gm bottle 

I Used:

Tomatoes	-	4-5 medium ones (½ kg)
Tamarind	-	A small gooseberry sized
Chilly powder	-	2-3 tbsp
Oil	-	3 tbsp
Mustard		1 tsp
Asafoetida	-	1 tsp
Curry leaves	-	2-3 sprigs
Salt	-	As Needed
Turmeric powder	-	½ tsp
Ginger-Garlic paste	-	2 tbsp
Fenugreek-Mustard powder	-	2 tsp (Use 2 tsp each of mustard & fenugreek seeds)

The Way:

1. In a pan dry roast the mustard seeds (2 tsp) and fenugreek seeds (2 tsp) for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Grind together the tomatoes, tamarind and red chilly powder together to a smooth paste

3. In a wide pan, heat oil. Splutter mustard. Then turn the flame to low and add asafoetida. Make sure that they do not get burnt. Then add the curry leaves

4. Then slowly pour in the ground tomato paste. Take care while pouring, since the pan is hot they can splutter out on you

5. Then add in the required amount of salt, turmeric powder and ginger-garlic paste. Now turn in the heat to medium

6. Let the pulp cook in medium flame until the water gets evaporated and it slowly starts turning into a mass. This will take about 15-20 minutes. Keep stirring in between to avoid them getting burnt

7. When it gets to solidify check for salt and hotness. Add salt and red chilly powder if required as per your needs

8. Once it gets thick add the fenugreek-mustard powder and give a nice stir. Leave for about a minute or two and then switch off the flame

9. Store in a clean and dry glass jar or container. If making in large quantities then preserve them in fridge

Can serve with idly, dosa, chapathi, curd rice, rasam rice and sambar rice !

Notes:

• The amount of red chilly powder given here is what I used. It will vary depending on the sourness of the tomatoes. So adjust as per your needs
• Adding tamarind is purely optional. If your tomatoes are too sour, then omit them
• Ginger-garlic paste is also optional. If you do not need them, then go ahead and skip them
• Instead of grinding the tomatoes, you can also chop them into fine pieces and add them. In that case the skin of the tomatoes tend to come off separately and it is slightly difficult to get a smooth texture or the pickle
• Make sure that the water content from the tomato pulp completely dries off else your shelf life might get reduced
• Use a clean and dry spoon every time you use the pickle to ensure a longer shelf life

Cheers,

Chitz

Malabar Style Meen Curry | North Kerala Fish Curry | Kerala Fish Gravy without coconut

North Kerala Style Sardine Fish cooked with pounded shallots, tomatoes and tamarind pulp

This is one gravy that is a family favorite and is devoured by all very happily especially with kappa (tapioca). Now I'm wondering why it took so long for me to post it here :) Maybe I was waiting for a manchatti (earthen vessel) to get a decent & authentic looking pic. Now that is another way of flaunting my new manchatti ;) We were planning to buy one for a long time but the frequent location changes and the difficulty of finding a good potter and a vessel delayed it. And finally it's here !

Ad back to the recipe, this is a hot and tangy fish curry that can be had with rice (esp. matta) and kappa puzhungiyathu (boiled and mashed tapioca) and even idly (I like that combo but not Deeps ;)) The chilly and tamarind ratio that I have used here is in accordance with the taste buds of the family. You can always adjust them to suit your preferences. This recipe does not call for coconut. Do try out and let me know how it turned out !

Recipe Source: Amma

Serves: 3-4 persons

I Took: 

Preparation Time: 30 minutes

Cooking Time: 30 minutes

I Used:

Fish (I used sardines)	-	½ kg
Small Onions/Shallots	-	25-30 nos (Mine were really small)
Tomato	-	1 no
Tamarind	-	A goosberry sized
Ginger	-	An inch piece
Garlic	-	4-5 nos
Red Chilly powder	-	2 tbsp
Coriander powder	-	1 tbsp
Turmeric powder	-	1 tsp
Coconut Oil	-	2-3 tbsp
Mustard	-	½ tsp
Fenugreek seeds	-	½ tsp
Salt	-	As Needed
Curry leaves	-	A sprig

The Way:

1. Clean the fish and cut them into small pieces as required. Add little salt and turmeric powder and keep aside 

2. Soak tamarind in 1.5 - 2 cups of warm water and leave aside for 15-20 minutes. After that extract the pulp out of it and keep aside

3. Peel the shallots, ginger and garlic. Chop the ginger roughly to small pieces. Grind the shallots, ginger and garlic coarsely in a mixer. Just a pulse or two is sufficient. Do not make a paste.

4. Chop the tomatoes to 6-8 pieces. Similar to the shallots, grind them also coarsely in a mixer

5. In a bowl, take the red chilly powder, coriander powder and turmeric powder. Add 2-3 tbsp water and make a paste and keep aside.

6. In an earthen vessel/kadai/pan, heat the coconut oil. Splutter mustard and fenugreek. Take care not to burn. 

7. Now add the coarsely ground shallots and salt and saute for 3-4 minutes till they turn slightly brown

8. Now add the masala paste and saute. Let the raw smell of the masala go away. Saute occasionally so that it does not get burnt

9. Once done add the coarsely ground tomatoes and saute. Let it cook for around 2-3 minutes

10. Then add the curry leaves. And then the tamarind pulp. Check salt and add if required

11. Let it come to a boil. Now reduce the flame and add the fish pieces. Let it cook for about 10-12 minutes (as required for the fish) and the gravy reduces to a thick consistency as required. Lastly add a tbsp of coconut oil and remove from flame 

Serve with rice, pappad and fish fry ! 

Cheers,

Chitz