Kerala Dishes – indscoop Technology News, Entertaiment Thu, 19 Apr 2018 03:21:50 +0000 en-US hourly 1 114420553 THATTUKADA STYLE BEEF CURRY / NADAN BEEF CURRY Tue, 16 Aug 2016 04:01:57 +0000 […]]]> Thattukada style beef curry


Beef,cut into cubes- 1/2 Kg
Onion,sliced-2 medium
Ginger ,finely chopped- 1 tsp
Green chilies,cut vertically- 2 nos
Curry leaves-3 to 4 sprigs
Water-1 cup( or as required)
Coconut oil- as required
Salt- to taste
To grind together:
Ginger,chopped-1 tbsp
Garlic,chopped-1 tbsp
Kashmiri chili powder-3/4 to 1 tbsp
Turmeric powder- 1/4 tsp
Coriander powder- 1 tbsp
Fennel seeds- 1/2 tsp
Cinnamon – 1″ piece
Cloves-2 nos
Cardamom-2 nos
Star anise- 1 small
Whole black pepper- 1/2 tsp


Combine all the ingredients listed under ‘ to grind together’ in a blender.Grind it to a paste.
Heat oil in pan/pressure cooker.Add sliced onion,ginger,green chilies and curry leaves.Saute until onion turns translucent.
Now add the ground masala and fry until oil starts to seperate.
Add beef and mix well.Add water and salt to taste,cover and cook until beef is done.Uncover and cook for few more minutes or until gravy turns thick.


Serve with rice /porotta /puttu or tapioca.
Adjust the quantity of black pepper according to your taste.
Garnish with green chilies ,if desired.

CHEMMEEN THEEYAL (PRAWNS IN TANGY ROASTED COCONUT GRAVY) Fri, 01 Jul 2016 03:57:08 +0000 […]]]> Ingredients

1. Prawns- 1 ½ cup, shelled and deveined

2. Ginger-1tsp,chopped

3. Curry leaves-1sprig

4. Kudam puli(cocum)-2 or 3 nos

5. Green chilly-2nos,cut length wise

6. Grated coconut-1 cup

7. Turmeric powder-1/4tsp

8. Coriander powder-3 1/2 tbsp

9. Chilly powder-1tbsp

10. Perumjeerakom(saunf)-3/4tsp

11. Salt

12. Water-1 1/2cup

13. Coconut oil-1tbsp

14. Mustard seeds-less than 1/4tsp

15. Curry leaves- a few

16. Pearl onion- 2nos,cut into thin round slices

Method of preparation

1. Wash kudampuli 3 times and soak in ¼ cup of water and some salt.

2. Heat a pan without adding any oil-roast the grated coconut by continuous stirring. When it turns brown reduce the flame, add in all powders and perumjeerakom.Stir again for 2 minutes. Switch off the flame. Once it has cooled completely, grind this into smooth paste by adding little water.

3. Transfer kudampuli along with the water, roasted coconut paste, chopped ginger, prawns, curry leaves, green chilly ,salt and water into a meen chatty or in a deep bottomed pan . Cook until prawns are well cooked.

4. For seasoning-heat coconut oil in pan. Splutter mustard seeds; add curry leaves and pearl onions. Fry till onions turn lightly brown. Pour this over the prepared curry.

Chemmeen theeyal is a very delicious curry and it goes well with rice…


Kinnathappam is a traditional Kerala ‘palaharam’ .Kinnam refers to a shallow copper or steel vessel in malayalam.Kinnathappam can be called as a steam cooked rice cake . Kinnathappam are of two types, one made with jaggery and the other with sugar. Here I have made sugar kinnathappm.Dont be confused with Kinnathappam and vattayappam.Unlike kinnathappm the latter is prepared with fermented rice batter. This is a delicious sweet snack with smooth and soft texture.


1. Raw rice( pachari)-1 cup

2. Sugar-1cup

3. Egg-1no

4. Thick coconut milk-1cup

5. Thin milk-2 ½ cup

6. Cardamom powder-1/2tsp

7. Jeera (cumin seeds)-1/4tsp

8. Little oil or ghee for greasing the plate

Method of preparation

1. Soak rice for 3 or 4 hours. Grind this into smooth paste by adding required amount of thin coconut milk. When the rice is fully grinded, add egg, sugar and cardamom. Grind again till sugar dissolves completely.

2. Add remaining thin coconut milk and thick coconut milk. Mix well .Sieve this mixture through a fine cloth .This sieved batter will look like frothy milk.(see the pics below)

3. Grease a shallow steel plate. Pour this batter. Fill only ¾ th of the plate. Steam cook this for 45 minutes .When it is half done, open the steamer ,sprinkle few jeera seeds over the top. Keep the lid on and cook again till it is done. Even after the mentioned time, the appam may look like uncooked and sticky on touch. But it will solidify upon cooling. So try not to cut while it is hot.

Once it has cooled, cut into desired shapes and serve.

Notes: Kinnathappam is a thin cake .So always use a shallow vessel, preferably a steel thali plate. The batter should not be thick. With the above quantity two Kinnathappams can

Pepper Chicken Legs Mon, 27 Jun 2016 04:40:24 +0000 […]]]> Ingredients

Chicken legs – 6
Corn flour – 2tspoons
Curd -1table spoon
Black pepper powder-1tspoon
Turmeric powder-2 pinch
Ginger garlic paste- 2tspoon
Clove and cinnamon powder-1/4tspoon
Green chilli paste -1/4tspoon
Chopped coriander leaves-1tablespoon
Soya sauce -1tspoon
Vinegar – 1/2tspoon
Lemon juice-few drops
Salt to taste

How its made:

1.Marination: Make slits on chicken legs. To the Chicken legs add curd, salt, clove cinnamon powder, Ginger garlic paste,Turmeric powder,chilli paste, corn flour, vinegar and soya sauce.Marinate for 1 hour.
2.Take a wok, Add oil. when oil is hot add Marinated chicken pieces. close the lid and cook the chicken completely. saute in between.
3.Once the chicken is cooked well- Add other ingredients: Black pepper powder, Lemon juice. Mix well. cook it for few more minutes. Garnish with coriander leaves.

VARUTHARACHA SAMBAR RECIPE | KERALA SAMBAR RECIPE Sun, 26 Jun 2016 07:55:19 +0000 […]]]> varutharacha sambar recipe with step by step photos – varutharacha sambar is a tasty sambar recipe made with roasted coconut and spices.  It is very flavorful kerala sambar recipe.

sambar is a lentil and vegetable based curry which can be served as a side dish with rice,idli, dosa.




basic info

preparation time: 20 mins
cooking time: 20 mins
recipe type: side dish, main, sambar
cuisine: kerala, indian
serves: 3 – 4


  • toor dal – 1/2 cup
  • turmeric powder – 1/2 teaspoon
  • mixed vegetables – 1 and 1/2 cups (I used ash gourd, carrot, drumstick)
  • tomato – 1 medium, chopped
  • shallots or cheriya ulli –
  • green chili – 2 – 3, slit
  • tamarind – gooseberry sized
  • coriander leaves – few
  • salt – to taste

for grinding

  • oil – 1 teaspoon
  • coconut – 1 cup
  • fenugreek seeds – 1/4 teaspoon
  • chana dal – 1 teaspoon
  • coriander powder – 3 teaspoons
  • shallots – 2
  • red chili powder – 1 – 1 1/2teaspoon
  • asafoetida powder – 1/2 teaspoon

for tempering

  • oil – 1 tablespoon
  • mustard seeds – 1 teaspoon
  • dry red chili – 2
  • curry leaves – few

1.Pressure cook toor dal with 1 and 1/2 cups of water, 1/2 teaspoon turmeric powder, for 3 – 4 whistles or until dal gets cooked well.  Wait till the pressure subsides.  Open the pressure cooker, mash the dal well with the back of a ladle and keep it aside.

varutharacha sambar recipe 1

2.  Meanwhile, chop all the vegetables and keep it aside.

varutharacha sambar recipe 2

3.  Wash and add tamarind to a cup of hot water.  Let it soak for 10 – 15 minutes.  Extract the pulp and keep it aside.

4.  Heat one teaspoon of oil in a pan.  When the oil is hot enough, add fenugreek seeds and saute till it starts changing color.  Add chana dal, and saute till it becomes golden brown color.  Add coconut, shallot, and saute well on medium flame till it turns golden brown color.  Take care that it does not get burnt.

varutharacha sambar recipe 4

5.  Add red chili powder, coriander powder, asafoetida powder, saute well till the raw smell of masala goes off.  Take care that it does not get burnt.  Turn off the flame and allow it to cool.  Once cool, transfer the roasted ingredients into a mixer jar and grind it to a smooth paste. ‘Keep it aside.

varutharacha sambar recipe 5

varutharacha sambar recipe 7

6.  Add the chopped vegetables, tomato, to the cooked and mashed dal, add salt and another 2 cups of water.  Mix well and cook till the veggies get cooked till 3/4th.

varutharacha sambar recipe 6

7.  Add tamarind extract, mix well and let it boil till the raw smell of tamarind goes off completely.

8.  Add ground coconut paste, mix well. Add water if necessary to get the desired consistency.  Cook for 5 – 6 minutes.  Turn off the flame.

varutharacha sambar reciep 8

9.  Heat oil in a pan.  Splutter mustard seeds.  Add dry red chili, curry leaves and saute for a second.  Add the tempering to the sambar, mix well.  Add chopped coriander leaves.  Cover and keep it aside for 10 – 15 minutes so that the flavor get infused in the sambar.

varutharacha sambar recipe 9

varutharacha sambar recipe 10

10.  Serve varutharacha sambar with hot rice and mezhukkupuratti or vegetable stir fry.

Kanava Thoran (Stir fried Squid with Coconut) Sat, 01 Mar 2014 04:04:20 +0000 […]]]>


Squid cut into small pieces……..2 Cups

Coconut Oil…………………………..2 Tablespoons

Mustard Seeds………………………1/2 Teaspoon

Shallots sliced……………………….1/3 Cup

Curry Leaves………………………..2 Sprigs

Kokum/ Kudampuli………………3 small pieces

A bit of Coconut Oil and a sprig of Curry leaf to put on top.

To Grind

Onion chopped……………………….1/4 Cup

Garlic…………………………………….2 big cloves

Ginger……………………………………1 small piece

Grated unsweetened Coconut…..3/4 Cup

Indian Green Chilly…………….…..2 (Cut into small pieces)

Turmeric powder…………………….1/2 Teaspoon

Salt……………………………………….3/4 Teaspoon

Red Chilly powder…………………..1/2 Teaspoon

Uluva/ Fenugreek powder………..1/8 Teaspoon

Method of Preparation

Grind all the ingredients in the ‘to grind’ section to a course consistency and keep aside till ready to be used.

In a  pan (Manchatti- an earthen cookware preferred) on medium high heat, add Coconut Oil and let it become hot. Swirl the pan so that the Oil spreads all over the base of the Pan.

Add Mustard seeds and let it splutter. Add sliced Shallots and Curry leaves and saute till it is golden brown in color.

Add Squid, Kokum (Kudampuli) and the ground Coconut mixture, mix well, add two tablespoons of Water and close the pan. Let it cook on medium low heat till all the water is evaporated and the Squid is cooked through. This will take only around 10 minutes.

Taste for Salt and add more if needed.

Pour a bit of Coconut Oil and tear some Curry Leaves on top and close the lid. Switch off the flame and let it sit for 10 minutes before serving hot with rice.


A lot of water will ooze out of Squid while cooking. So it is not necessary to add more water while cooking.

I happened to have some cleaned big squid tubes in the refrigerator with which I made this dish. If you get the small ones cut it into rounds which will give that signature look of Squid thoran.


Make it, enjoy the deliciousness and

serve it to your family with love…

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South Indian Style Lemon Pickle Sat, 05 May 2012 04:17:42 +0000 […]]]>

I do not have to write much about Pickle. I learnt this recipe from my mom. Give it a try. Have fun.

  • 10 Lemon cut into small pieces( used green ones)
  • 1 cup table Salt
  • 2 tbsp  Mustard seeds
  • 1 tsp Methi seeds / fenugreek seeds
  • 3/4 cup Red Chili powder ( I used 1/4 cup extra hot and 1/2 cup regular)

For tempering

  • 2-3 Tbsp Cooking Oil
  • 2 tsp Mustard seeds
  • 1/4 tsp Asafoetida / Hing


  • Mix cut Lemon and salt in a bowl. Then transfer into a well dried, air tight jar and keep aside for 3-4 days. Tilt the jar every day for proper mixing.  After 3-4 days you can see  colour change in the cut Lemon.
  • Dry roast Mustard seeds and Fenugreek seeds separately until  you hear crackling sound.
  • Then make fine powder of dry roasted spices togather.
  • After 4 days, transfer the salted Lemon in to a clean, well dried bowl, add red Chili powder, Mustard- Methi powder. Mix well.
  • Temper with Mustard seeds and Hing. ( Heat oil in a pan, Add Mustard seeds, when you see the seeds crackling, add hing and pour on top of the pickle). Mix well.
  • Again transfer the Pickle to the same jar used before and keep aside for one more day. 

  • Ready to serve.
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Pork Ularthiyathu (Pork Dry Fry Kerala style) Wed, 18 Apr 2012 12:23:35 +0000 […]]]> This recipe works very well for beef too, and if you don’t eat pork or beef, you can use chicken, just reduce the cooking time accordingly.



  1. 1lb pork lean cut
  2. 1/4 tsp turmeric powder
  3. 1tsp chilli powder
  4. 1tsp coriander powder
  5. salt to taste
  6. 1 tbsp vinegar
  7. 1/2 cup thinly sliced coconut pieces

To Fry

  • 1/4 tsp mustard seeds
  • 10 cloves
  • 6 cardamom pods
  • 1″ cinnamon piece
  • 1.5 cups thinly sliced onions
  • 1 tbsp thinly sliced ginger
  • 2 tbsp thinly sliced garlic pieces
  • 6 slit green chilies
  • 1/2 tsp black pepper powder
  • a few curry leaves


Mix the pork with ingredients in section 1 and cook with a little bit of water till soft. This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).

Heat oil in a large stir fry pan and splutter the mustard seeds. Add the cloves, cardamom and cinnamon and fry for a few seconds. Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown. Add the curry leaves and black pepper powder and saute for a minute.

Add the cooked pork to the pan and stir fry till completely dry.

Serve hot with rice, or just serve as an appetizer with beer.

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Vattayappam ( Kerala Snack ) Mon, 24 Jan 2011 04:30:39 +0000 […]]]>


  1. Rice Flour – 2 cups
  2. Coconut – 2 cups
  3. Sugar – 1/2 cup
  4. Rava ( semolina ) – 2 tablespoon
  5. Yeast – 1/2 teaspoon Sugar – 1/2 teaspoon
  6. Raisins – for garnishing
  7. Salt


Cook rava with 2 glasses of water till it becomes soft & loose. Let it cool. Add 1/4 glass of lukewarm water to yeast & 1/2 teaspoon sugar. Allow it to rise.Ground the coconut with enough water & keep aside. Take 2 cups rice flour in a vessel, add rava & mix well. Add yeast & mix well. Add gounded coconut & mix well. Make sure that the batter is not too loose . It should have a medium consistency. Keep it for 3 hours. After 3 hours add 1/2 cup sugar ( more sugar can be added if required ) & salt & stir well. Apply a liitle ghee/oil in a cake tin & pour the batter into it.Put some raisins on the the top. Steam it for 20 – 25 minutes.

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Fried lady`s finger in yoghurt – Vendakka Pachadi Fri, 31 Dec 2010 04:38:28 +0000 […]]]>


Lady`s finger(Vendakka) – 100 gm
(thinly sliced)
Green chillies – 2 nos
(sliced lengthwise)
Curry leaves – 4 – 5 nos
Turmeric powder – 1/2 tsp
Mustard seeds – 1/4 tsp
Oil – 1 tbsp
Yoghurt – 1 cup
Salt – As reqd


Preparation Method

1)Heat oil in a pan.
2)Splutter mustard seeds.
3)Add curry leaves, green chillies and lady`s finger.
4)Fry for a few minutes, until lady`s finger turn crispy and light brown.
5)Add turmeric and salt.
6)Turn off the heat after 2 minutes.
7)Add the fried lady`s finger into the yoghurt and mix well.
:- Serve with rice/ rotis.

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Prawns Ularthiyathu Thu, 02 Dec 2010 04:21:59 +0000 […]]]>


Prawns-250 gms
Shallots-1/4 kilo
Ginger-1 small piece
Garlic-4-5 cloves
Green chillies-4
Coconut pieces-1/2 cup
Tomato or kudampuli-1no
Curry leaves-2 strings
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
Corriander powder-1 tsp
Garam Masala-1 tsp
Coconut oil and salt as required


1.Clean prawns and boil in some water with salt,turmeric and lemon
(Adding lemon while boiling helps reducing the smell of prawns)
(Do not overcook prawns as it will become hard on over cooking)
2.Now heat some coconut oil in a kadai
3.Add ginger,garlic,coconut pieces,shallots,green chillies and curry leaves and fry till brown
4.Add all the masalas
5.Add tomato and cook till become soft.
6. Now add some water if water is not remaining
7.Now add the prawns and saute for sometime

It tastes really good and goes well with rice.

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Chicken Masala Tue, 30 Nov 2010 17:29:33 +0000 […]]]>

Chicken pieces – 1 kg
Tomato (chopped) – 3
Pepper – ½ tsp
Fennel seeds – ½ tsp(perum jeerakam)
Turmeric powder – ½ tsp
Red Chilly – 10 nos
Ginger – 1 piece
Garlic – 2 bulbs
Cloves – 4
Cinnamon – 1 piece
Sliced Shallot – 1 cup(kunjulli)
Green chilly (chopped) – 4
Coconut oil – ½ cup
Salt, Curry leaves – As required


  1. Grind pepper, fennel seeds, turmeric powder, red chilly, ginger, garlic, cloves, and cinnamon.
  2. Heat oil in a kadai.
  3. Sauté shallot, green chilly until it turns lightly brown.
    Add the grinded mixture, tomato and sauté well till the tomatoes are half done.
  4. Add chicken pieces and salt.
  5. Add water and allow cooking for 20-30 minutes or till the chicken is done.

Cook on a low flame to make it  a thick gravy.

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Mutton Stew Tue, 30 Nov 2010 17:29:08 +0000 […]]]>


Coconut Oil -1/4 cup
Cinnamon -i inch piece
Cloves -12nos
Black Pepper-1tbs
Big onion-2nos
Green Chilly-6nos
Ginger -1tbs
Maida Flour-1/2tsp
Vinegar  -1tsp
Coconut Milk-1/2cup first milk
Coconut Milk-3cups second milk
Salt  -to taste
curry leaves


  1. Chop the onion, crush the ginger, crush the pepper and keep aside.
  2. Prepare the coconut milk from 2 cups of coconut.
  3. Slit the green chilies.
  4. Heat oil in a pan & add cinnamon,cardamom cloves,crushed pepper.drain & keep it aside.
  5. In remaining oil heat  maida until light brown.
  6. Now add the mutton pieces and saute for a while. Add 1/2 tablespoon vinegar, salt and second coconut milk.
  7. Once mutton is half cocked, add potatoes, masala, vinegar and cook well with lid closed.
  8. Add the first milk when the gravy is thick. Just keep it in fire for a minute and sprinkle the crushed pepper .

   serve hot

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Chicken Biriyani Tue, 30 Nov 2010 17:28:36 +0000 […]]]>


2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilly Paste
1/2 cup Tomato Puree
2 tsp Red Chilly Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch(optional)
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil


  • Mix tomato puree, yogurt, ginger garlic paste, green chilly paste, red chilly powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours.
  • Heat oil in a pan. Fry the onions until golden brown.
  • Add the marinated chicken and cook for 10 minutes.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Add cardamom powder. Add the chicken pieces.
  • Pressure cook the rice. Mix gently.
  • Garnish with green coriander leaves and serve hot.

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Simple Chicken Fry Mon, 29 Nov 2010 16:47:39 +0000 […]]]>



Chicken – 1 kg
(cleaned and cut into medium pieces)
Black pepper – 2 tbsp
Chilly powder – 1 tbsp
Garlic pods – 4 nos
Ginger – 1 large piece
Turmeric powder – 1 tsp
Salt – As reqd
Curry leaves – 2 sprigs
Green chillies – 2 nos
Onion – 2 nos
(thinly sliced)
Oil – 2 cups


1 Clean the chicken and cut into medium pieces.
2 Grind 1 tbsp of black pepper, chilly powder, garlic, ginger, turmeric powder and salt to taste to marinate the chicken and keep it  for sometime.
3 Heat the oil and fry the chicken pieces until it is cooked and slightly brown.
4 Once the frying is done, use the same oil (but very little) to saute curry leaves, green chilies and onion.
5 Once this is done, add the fried chicken and the rest of the crushed black pepper and bit more salt to the chicken fry.

  • You can increase the spice level to make chicken fry even tastier.
  • Chicken Fry is ready to eat.
  • You can have chicken fry as snack or with breads.
  • Trivandrum chicken fry is very famous in kerala.
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Nadan Chicken Curry Mon, 29 Nov 2010 16:18:13 +0000 […]]]>

Chicken – 1 kg
Onion – 5
Tomato – 3
Green Chilly – 10
Ginger – 1 piece
Garlic – 1 bulb
Coriander powder  – 1 tsp
Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Salt – As required
Oil – 1 desert spoon
Coriander leaves for garnishing.


  • Heat oil in a kadai
  • Add chopped onion, green chilly and sauté until golden brown
    Add ginger, garlic paste and sauté for 2 minutes.
  • Add coriander powder, chilly powder, turmeric powder, garam masala, salt and sauté well.
  • Add tomatoes and sauté until tomatoes are half done and gravy becomes thick.
  • Add chicken pieces and little water and mix well.
  • Cook for 15-20 minutes on low flame.

Garnish with Coriander leaves.

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Kerala Beef Curry Mon, 29 Nov 2010 16:04:45 +0000 […]]]> Ingredients:
Indian Beef —   1 kg
Onion — 500gm
Tomato — 2 Big
Ginger/Garlic — 3 Teaspoon (Chopped)
Green Chilly — 5 (Chopped)
Curry Leaves — Hand full(Chopped)
Garam Masala– 2 teaspoon
Kashmiri chilly powder — 2 teaspoon
Coriander powder –1 teaspoon
pepper powder — 2 teaspoon
turmeric powder — 1/4 teaspoon
Salt for taste

Method of Preparation

  1. Chop ginger ,garlic, green chilly & curry leaves together and fry it in 4 tablespoon cooking oil until it becomes golden brown
  2. Add chopped onions, and tomatoes in medium heat so  it will be cooked softly.
  3. Add all the powders and stir it for 2-3minutes.
  4. Then add 2 cups of water & make it boil(till oil floats), then add beef and more water till it cooked soft.

use a pressure cooker (no need to add more water only beef) for cooking beef nicely.

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Kerala Beef Fry / Ulathiyathu Mon, 29 Nov 2010 15:32:49 +0000 […]]]>

Here is the recipe:

  1. Beef – 1/2 kg
  2. Onion – 1 big, sliced finely
  3. Small onion – 1/2 – 3/4 cup, sliced
    Chili powder – 1/2 tbsp
    Coriander powder – 1tbsp
    Turmeric powder – 1/2 tsp
    Ginger & garlic – 1/2 – 1 tbsp, crushed
    Vinegar – 2 tsp
  4. Aniseeds/fennel – 1/2 – 1 tsp
    Cinnamon – 1 inch piece
    Cloves – 4-5
    Star anis – 2
  5. Garam Masala – 1/2 – 1 tsp (optional)
  6. Bite size coconut pieces (thengakothu) – 1/4 – 1/2 cup
  7. Coconut oil
    Curry leaves

Powder the number 4 ingredients and keep aside. Combine the powdered spices, number 3 ingredients, tiny coconut pieces, salt, curry leaves & beef. Make sure that beef is marinated well with the spices. Pressure cook the marinated beef till it is done. I usually dont add water while cooking, but if you want you can add 2-3 tbsp of water. If there is any water left, after pressure cooking, cook till the water is dried.

Heat oil in a pan and saute the onions, till it becomes golden brown. Add the cooked beef & curry leaves. If you want you can sprinkle garam masala at this stage. Mix well. Stir over a low flame, till it is roasted well.Serve with rice and kachimoru or chapathi, puttu, appam etc;

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Kuttanadan Fish Curry- Meen curry Sat, 27 Nov 2010 16:15:00 +0000 […]]]>

Fish – 1 kg
Shallots – 10 nos
Garlic thinly sliced 1 tsp
Ginger thinly sliced 1tsp
Green chilly – 3
Red chilly powder – 2.5 tsp
Coriander powder – 1 tsp
Turmeric Powder – 1/4 tsp
Fenugreek Powder – 1/2 tsp
Tamarind(Kudampuli) – 4 medium pieces
Salt to taste
Curry leaves

1. Clean and cut the fish into medium size pieces
2. In a small bowl mix all the powders with water to make a paste
3. Soak Kudampuli and keep it aside
4. Heat oil in a pan and add mustard seed
5. When the mustard seeds start to splutter add shallots,green chillies,ginger ,garlic and curry
leaves.Saute it till they are soft
6. Add the prepared paste to the pan and fry on a low heat
7. Add the soaked Kudampuli and water .Bring it to boil
8.Add the Fish pieces and cook on a medium heat till the fish is cooked and gravy is thick
9.Before removing from the heat, add 1 tsp of oil to the curry
Delicious kuttanadan fish curry – meen curry is ready to be served.

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Karimeen Mappas Sat, 27 Nov 2010 16:03:00 +0000 […]]]> karimeen-mappas


  1. Karimeen – 1/2 kg, cleaned
  2. Turmeric powder – 1/4 – 1/2 tsp
    Chili powder – 1/2 – 1 tsp
    Pepper powder – 1/2tsp
    Vinegar – 1 tsp
  3. Onion – 1, big
    Ginger & garlic – 1 tbsp each, finely sliced
    Green chili – 4-5
  4. Tomato – 1, big
  5. Cardamom – 2
    Cloves – 2
    Cinnamon – a small piece
  6. Pepper powder – 1 tsp
  7. Cashew paste – 1 1/2 tbsp
  8. Medium thick coconut milk – 1 cup
    Thick coconut milk – 1 cup
  9. Coconut oil
    Curry leaves

Marinate the cleaned fish pieces with number 2 ingredients and keep it aside for 10 minutes. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour.

In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili. Saute till the onion becomes soft. Add tomato and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish pieces. Cover and cook in low – medium flame for 5-10 minutes. Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry. Cook for 5 minutes (approx). When it is about to boil, remove from gas. Garnish with coriander leaves.

Serve it with appam, bread, chappathi etc;

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