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1. DUCK ROST
2. NATHOLI / KOZHUVA FRY
3. MATHY / CHALA FRY

Kerala Sambar

Kerala Sambar – Step by Step Kerala Sambar Recipe

Method to make Sambar Masala:

• On a skillet, tava or a shallow frying pan, heat up 2 or 3 tsp oil. Add all the onions and fry till they become light brown. Now add the ginger and garlic and fry for a minute. Add the rest of the spice and fry till they are light brown. Now add the grated coconut and roast it with the rest of the spices till everything is browned and you get a fragrant aroma in your kitchen. Let this mixture cool.

• Once, cooled, grind this roasted spice mixture in the grinder with some water. This is how the sambar masala paste will look like.

To make the Kerala Sambar:

• First, boil the tuvar dal till in a pressure cooker with the sliced or chopped onion and hing, till the dal is soft and well cooked. Mash the cooked dal slightly with a spoon when done.

• Chop all your vegetables. Add all the vegetables except for the okras (bhindi) to the cooked tuvar dal along with turmeric powder and some water. Give a nice stir to the entire mixture.

• Cook the dal with the vegetables until they are half cooked. This takes about 11-12 minutes.

• Now add the chopped okra, tamarind pulp, and the ground masala. Add some more water if the sambar has become thick.

• Add salt and give the sambar a rolling boil once and then simmer till the veggies are cooked. This will approximately take about 15-16 minutes.

• Close the flame when all the ingredients in the sambar have nicely infused with one another and you have a lovely sambar aroma pervading all around in your kitchen. Keep the sambar closed with a lid and move on to the next step of tempering the sambar. Ignore the frothy layer on top of the sambar. When you add the tempering all that disappears.

To prepare the tadka/tempering for sambar:

• In a pan or the tadka utensil, heat oil. Add the mustard seeds and let them pop. Then add all the other ingredients and fry them till they become fragrant. Take care they do not get burnt. Please also ignore the black spots on the tempering utensil. How much I try, I simply cannot get rid of them.

Adding the tadka to the sambar:

• Once the tadka is ready, directly pour the hot tadka on the hot sambar.

• Immediately, cover the kerala sambar with a lid and let it stay closed for some 5 minutes. We do this at home, so that the flavors and aroma of the tadka gets very well infused with the sambar.

Kerala Sambar Recipe

 

For the Sambar:

• 1½ or 1¾ cups of tuvar dal (arhar dal)
• 1 small onion, sliced or chopped
• a pinch or two of asafoetida (hing)
• 10-12 shallots
• 8-10 okra
• 5-7 aubergines (brinjal)
• 1 large tomato or 2 medium size tomatoes
• 1 sprig curry leaves
• ½ tsp turmeric powder
• ¾ cup tamarind pulp – made with ¾ cup water and 1 lemon sized ball of tamarind
• salt
• water

For the tempering

• 1 to 2 tbsp coconut oil or any vegetable oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 sprig curry leaves
• 2-3 dry red chillies ( I used small red bor chillies for the tadka)

For the Sambar Masala:

• ½ coconut, grated – will yield about 1 to 1½ cups of coconut
• 1 inch ginger, chopped
• 5-7 garlic flakes, chopped
• 1 small onion, chopped
• 12-15 curry leaves
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• ¼ tsp black peppercorns
• ¼ tsp hing
• ¼ tsp methi seeds
• 3-4 dry red chilies ( I used 2 kashmiri and 2 guntur red chillies)
• 2 to 3 tsp coconut oil or any vegetable oil

Avial

Avial 

     

Avial is a traditional kerala recipe made from mix vegetables, coconut and curd.

Ingredients

The Veggies:

• 1 cup chopped pumpkin/kaddu
• 1 cup chopped yam/suran
• 1 cup chopped colocasia/arbi
• 1 cup chopped raw plantain
• ½ cup chopped ash gourd/petha
• ½ cup chopped tendli/gherkins
• ½ cup chopped snake beans/chawli
• ½ cup chopped cluster beans/gavar
• 2 stalks of curry leaves

The Coconut Masala:

• 1 and ½ cup grated coconut
• 2 green chilies
• 1 tsp cumin

Tempering Ingredients:

• 2-3 tbsp coconut oil
• 1 tsp mustard seeds
• 2-3 dry red chilies or kashmiri red chilies

Other Ingredients:

• 1 cup beaten curd/yogurt
• 1 tsp turmeric powder
• 3 cups water
• salt

Instructions

Preparing the veggies:

1. Chop all the veggies.
2. Cook the veggies and curry leaves in water in a covered pan. Also add salt to the water.

Preparing the ground coconut masala:

1. Grind the coconut, green chilies and cumin with little water to a coarse paste.

Continuing with the veggies:

1. When the veggies are half cooked, add turmeric powder and mix the mixture well.
2. After a minute, add the ground coconut paste.
3. Mix well.
4. Simmer the veggies till they are fully cooked.
5. Once they are fully cooked, add the beaten curd.
6. Stir and simmer for a minute. Close the fire.

Preparing the Tempering:

1. In another pan, heat coconut oil.
2. Add the mustard seeds and broken red chilies
3. Let them and sizzle. When the crackling sound is over, pour the tempering into the avial.
4. Cover with a lid for 5 minutes and then stir.
5. Serve the avial with rice 

Chakka Puzhukku

Chakka Puzhukku

Ingredients:-

Chakka chula/Jackfruit flesh - 500 gms

Grated coocnut - 1 cup

Turmeric powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chilli - 2-3

Garlic - 3 cloves

Mustard seeds - 1/2 tsp

Oil

Curry leaves

red chilli - 1

Salt to taste

Method

Cook cleaned chakkachula/jackfruit flesh with 2 cups of water and salt to taste, until it is done,

for 15-20 minutes

Meanwhile Grind grated coconut , turmeric powder , cumin seeds, green chilli and garlic to a

coarse paste, by adding very little water.

Combine the coconut paste with the cooked jackfruit and mix it well using a big spoon.Add more

salt if needed

Heat oil in a pan and add mustard seeds. when they pop up add dried red chillies and curry leaves

and pour it over the jackfruit-coconut mix.Serve warm

Palada Payasam Recipe

Ingredients:

1/3 cup Palada (rice ada)

1 tablespoon chopped Cashew Nuts

1 tablespoon Raisins

2 cups Milk

2 teaspoons Ghee

1/4 cup Sugar

1/4 teaspoon Cardamom Powder

Directions:

1. Rice ada is easily available in Indian Kerala grocery stores. In this recipe, “Double Horse” brand rice palada is used.
2. Soak readymade rice ada in 2 cups warm water for 10 minutes.
3. After 10 minutes, you will notice rice ada is increased in size. Drain water and rinse 2-3 times in cold water.
4. Heat ghee in a small pan and roast cashew nuts until light brown and then roast raisins until fluffy. Roast cashew nuts and raisins separately. Transfer them to a plate.
5. Add milk, sugar, cardamom powder and soaked rice ada in a non-stick pan or heavy based kadai and cook on medium flame until mixture starts to boil.
6. When boils, reduce flame to low and cook the mixture over medium flame for around 10-15 minutes or until it turns thick and palada turns soft. Stir continuously to avoid sticking.
7. Taste payasam and add more sugar if required and mix well. Turn off flame and transfer palada payasam to a serving bowl and garnish with roasted cashew nuts and raisins.
   

   
   

              DUCK ROST

The recipe:

1. Duck – 1/2 kg (after cleaning)
2. Shallots (small onion) – 1/4 cup, chopped
   Ginger  & garlic – 1 – 1.5 tsp, chopped
   Chilly powder – 1-1.5 tsp
   Coriander powder – 2-3 tsp
   Turmeric powder – 1/4 tsp
   Garam masala – 1 – 1.5 tsp
   Black pepper powder – 1/2 tsp
   Vinegar – 2 tbsp
   Salt
3. Curry leaves
4. Oil & ghee
5. Onion – 2, sliced finely
   For garnishing
6. Onion – 1 small, sliced finely
   Potato – 1 medium, cut into wedges & boiled
   Curry leaves

Method

Grind number 2 ingredients into a fine paste. Marinate the cleaned duck pieces with half of the ground paste. Keep it aside for 1 hour.

Heat oil in a pan (you can use a combination of oil & ghee also) and shallow fry the marinated duck pieces till it turns golden brown colour. Keep it aside. In the same oil add the finely sliced onions & cook. When the onion becomes golden brown colour add the remaining half of the ground masala. Fry it till the oil starts appearing. Add 2 cups of boiling water to the onion and masala mix. Combine well.

Transfer the fried duck pieces and the onion gravy to a pressure cooker. Cook till the duck is done. The cooking time varies depending on the type of duck (broiler or free range).Once the pressure is gone, open the cooker & cook till the gravy thickens. This curry usually doesn’t have much gravy, so you need to cook till the water is almost dried and each piece is thickly coated with the masala. Transfer the duck pieces to a serving dish and garnish with fried onions, potatoes & curry leaves. Serve hot with rice or appam.

For garnishing

Heat oil/ghee in a pan and fry the boiled potato wedges, remove from pan, In the same oil fry the thinly sliced onions & curry leaves.