Kerala Tomato Curry

Few years back we had gone on a trip to Meenmutty falls with my sister’s family. Among all the other lovely experiences and visual treats we had there, Kerala’s food was an unforgettable tasting experience altogether though we are pure vegetarians. I always thought until then, Kerala’s cuisine is all about fish and/ or coconut; though my later assumption wasn’t much wrong, the way they use coconut in varied methods were new to me then. This tomato curry is one that we tasted there for the first time and we all loved it without exception. How much I wanted to recreate it back home and I did, however the one I share here is a recent version.

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Kerala Tomato Curry
Serves 2
My version of Kerala tomato curry
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1. Tomatoes - 3
  2. 2. Onion - 1
  3. 3. Oil - 3/4 tbsp
  4. 4.Mustard seeds - 1/4 tsp + 1/4 tsp
  5. 5. Curry leaves - 1 sprig
  6. 6. Asafoetida - 1 pinch
  7. 7. Coconut - 1/2
  8. 8. Green chili - 1
  9. 9. Dry red chili - 2
  10. 10. Turmeric - 2 pinches
  11. 11. Curd - 2 tbsp
Instructions
  1. Chop the onion and tomatoes lengthwise.
  2. Heat oil in a pan, splutter 1/4 tsp mustard seeds, throw in curry leaves and saute onion in it until it becomes translucent.
  3. Add chopped tomatoes and saute for 2 minutes.
  4. Meanwhile grind together 1/4 tsp mustard seeds, coconut, green chili, dry red chili, turmeric and strain to extract spicy coconut milk. Use some water to extract completely and discard husk.
  5. Add this extract to sauteed tomatoes along with required salt. Let it boil in simmer for few minutes.
  6. Turn off heat and add beaten curds and mix well.
  7. Serve with hot steamed rice.
TIP
  1. Add less mustard with coconut if that flavor is not preferred or adjust measure according to taste.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: அன்புடைமை

Kural: 78

அன்பகத் தில்லா உயிர்வாழ்க்கை வன்பாற்கண்
வற்றல் மரந்தளிர்த் தற்று.

Meaning:

Life without love is like a dead tree in the dessert.

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Avaraikai Porial/ Broad Beans Dry Curry

This is one simple curry that TH is fond of and I keep repeating it very often. The small twist that I give for avaraikai porial alone is what I learnt from my mom and it really adds great flavor to the dish. This curry pretty much goes well with any rice dish.

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Avaraikai Porial
Serves 2
Broad Beans Dry Curry
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1. Broad beans - 250 g
  2. 2. Pepper - 1 tsp
  3. 3. Urad dal - 2 tsp
  4. 4. Oil - 1/2 tbsp
  5. 5. Mustard seeds - 1/4 tsp
  6. 6. Curry leaves - 1 sprig
  7. 7. Asafoetida - 1 pinch
  8. 8. Urad dal - 1 tsp
  9. 9. Dry red chili - 1 (optional)
  10. 10. Coconut grated - 2 tbsp (optional)
  11. 11. Salt as per taste
Instructions
  1. Wash the broad beans, remove fiber from sides and chop them fine.
  2. Toss salt and steam the chopped beans for few minutes until cooked. (Young beans cook faster; cooking time depends on the variety also).
  3. Dry roast pepper and urad dal and crush them in a mortar and pestle.
  4. Heat oil in a pan, splutter mustard seeds, roast urad dal in it, add chili if using, add the curry leaves and then sprinkle crushed pepper & urad dal mix along with asafoetida. Fry for few seconds until roast and flavorsome.
  5. Add cooked broad beans and toss well. Turn off stove.
  6. Toss in grated coconut if preferred or serve as is.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: அன்புடைமை

Kural: 77

என்பி லதனை வெயில்போலக் காயுமே
அன்பி லதனை அறம்.

Meaning:

Like the worm suffers from scorching sun will the soul suffer without love.

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Lunch Box Idea 27

Lunch Box Idea 27:

1. Kathirikai Karakuzhambu Sadam (Brinjal Spicy Curry Rice)

2.  Pudalangai Puttu (Snake gourd & Dal dry Curry)

3. Bhujia (Store bought Sev)

4. Papaya

5. Salted Buttermilk

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Adikaram: அன்புடைமை

Kural: 76

அறத்திற்கே அன்புசார் பென்ப அறியார்
மறத்திற்கும் அஃதே துணை.

Meaning:

Ignorant says love helps virtues while it also helps brave.

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Tamarindless Rasam

Tamarind is a quintessential ingredient in any rasam; but too much of tamarind isn’t that good in spite of its digestive properties. In my household, rasam is an inevitable thing and so I seriously consider variations of it. No-tamarind rasam is almost like a soup.

Actually the typical way of having rasam rice is to have steamed rice in a pool of clear rasam and eating with hand, finally lifting the plate to drink off the rasam after rice is done. I know it invites lot of criticism for us from west and even from northern parts of the nation, but I personally don’t let anything or anyone alter my bond with rasam rice. I strongly believe that is how it should be had 🙂 

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Tamarindless Rasam
Serves 2
Rasam without tamarind
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Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
Ingredients
  1. 1. Tomato - 1
  2. 2. Pigeon peas stock - 1 cup
  3. 3. Lemon - 1/2
  4. 4. Salt to taste
  5. 5. Rasam Powder - 1 tbsp
  6. 6. Ghee - 1 tsp
  7. 7. Asafoetida - 1 pinch
  8. 8. Mustard seeds - 1/5 tsp
  9. 9.Curry leaves - 1 sprig
  10. 10. Dry red chili - 1
Instructions
  1. In the eiyachombu (a special vessel for making rasam that is made of tin) or any pan boil together muddled tomato, dal stock, a cup of water and required salt.
  2. When it starts to boil add rasam powder and turn off heat in a minute.
  3. In a tadka pan heat ghee, splutter mustard seeds, throw in curry leaves, chili and sprinkle asafoetida.
  4. Pour tempering on top of the rasam, squeeze in half a lemon and serve with steam rice and any fry of your choice.
Grammars of cooking http://grammarsofcooking.in/

Adikaram: அன்புடைமை

Kural: 75

அன்புற்று அமர்ந்த வழக்கென்ப வையகத்து
இன்புற்றார் எய்தும் சிறப்பு.

Meaning:

The one’s that live merrily in the world are said to be reaping the fruits of love.

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Okra Pepper Fry

Usually the most tasty foods are the most simple ones. Rasam rice with lady’s finger fry is a heavenly combination in the true sense. Bhindi/ okra is next favorite to potato in many households; ironically the stone like potatoes get cooked in a jiffy while tender okra takes longer to cook, but it is worth the effort. Because we love okra, ain’t we?

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Okra Pepper Fry
Serves 2
Lady's Finger Pepper Fry for Rice
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1. Okra - 250 g
  2. 2. Oil - 1 tbsp
  3. 3. Asafoetida - 1 pinch
  4. 4. Lemon juice - 1 tsp
  5. 5. Sugar - 1 pinch
  6. 6. Crushed pepper - 1/2 tsp (or a little more)
  7. 7. Salt to taste
Instructions
  1. Clean, trim and chop the okra into 1/6" thickness.
  2. Heat oil in a pan, sprinkle asafoetida and add chopped okra. Saute for 10 minutes in medium flame by stirring occasionally.
  3. Add sugar, lemon juice and stir again. The sticky texture should go off.
  4. Now sprinkle required salt, pepper powder and toss well. Turn to high heat to achieve roast texture to the vegetable.
  5. Turn of heat and serve.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: அன்புடைமை

Kural: 74

அன்புஈனும் ஆர்வம் உடைமை அதுஈனும்
நண்பு என்னும் நாடாச் சிறப்பு.

Meaning:

Love brings desire to the relationship and that renders the greatness of friendship.

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