Happy B'day to the cooking doctor!
This one’s for you Jehanne.. as you celebrate your blog's b'day. Since the time I have seen your blog, I have admired it for the plethora of recipes and the superb photographs.
Many thanks for this lovely theme of Kerala . Most of us (including me) likes South-Indian dishes a lot. But when it comes to competition or event.. idlis,dosas,appums,imli curries these very common ones should be avoided and something different should be made..so also when I saw kerala cuisine I remembered our honeymoon trip to Munnar...there we ate puttu...
As I remembered those exciting golden days...I informed my hubby that I would surely like to participate in this wonderful event...
Thus I started haunting for recipe as I could think only common recipes...and I wanted to learn and cook something different..
All the while I was thinking that maybe there’s something popular that I am not remembering right now but will remember later. I waited for a few days, hoping for a miracle to happen but.. Alas, nothing did.....
I also tried the following options:-
1.Ate my hubby’s head to come up with something that we tried during our trip but alas he suggested same options idlis and dosas…
2.Also asked my mother-in-law...I thought she would surely suggest one as she is south indian but Again, no positive outcome as she knows karnataka cuisine well.
3.Searched for good one from cookery books but found nothing suitable.
4.Google search showed some positive results...there I came to know that there are many yummy recipes which are worth trying...but I was unable to choose good one as majority of them were non-veg recipes which I didnt wanted...so it was again disappointing for me.
5.Then I thought of cheating and renaming some dish, but again couldn't think of any:(
6.Finally my mom suggested me with brilliant idea...that you can ask your school's best friend S who is from kerala.Her mom would surely provide you with one...
I remembered ohh la la those amazing days ..Everytime when we were done with our exams we used to visit her house.Her mom used to cook various delicacies from kerala..we simply used to admire and enjoy those..I decided this weekend I would call her and ask for some good recipe and would jot it down.But the sad part was that her mom could hardly speak and understand Hindi or English and Marathi toh was out of question...So we set about my interview by me asking my friend questions in Hindi, she translating to her mom in Mallu, her mom replying back in Malyalam, and S translating back in Hindi. Meanwhile, I was furiously scribbling all this information in my notebook for fear of forgetting it. Here's what I learned about kerala cuisine from them...
Me:I explained my friend about my participation in the event...and asked her initially...What kind of dishes are famous in kerala cuisine?
S:Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.
Me:What kind of spices are generally used?
S: The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on.Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chili, black pepper, cardamom, cloves, ginger, and cinnamon.
Me:How would you define a kerala breakfast?
S:Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beans chana), idli (fluffy rice pancakes), sambar, dosa and chutney, pidiyan, Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is black pomfret in a coconut based sauce).
Me:Ok...What does typical kerala lunch and dinner consists of everyday?
S:The staple food of Kerala, is rice.Many people in Kerala prefer parboiled rice (Choru) (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of rice porridge, is also popular. Tapioca, called Kappa in Kerala, is popular in central Kerala and in the highlands, and is frequently eaten with fish curry.
Rice is usually consumed with one or more curries. Accompaniments with rice may include upperis (dry braised or sauteed vegetables), rasam, chips, and/or buttermilk (called moru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usually sambar, rasam, puli-sherry), and one or more side-dishes. Kerala cooking uses coconut oil almost exclusively.
Popular vegetarian dishes include sambar, aviyal, Kaalan, thoran, (Poduthol (dry curry) etc. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice.
Me:Wow its very nice and informative dear....So also name few desserts ..This is all for my event...
S:Kerala does not have any indigenous cold desserts, but hot/warm desserts are popular. The most popular example is undoubtedly the payasam: a preparation of milk, coconut extract, sugar, cashews, dry grapes, etc. Payasam can be made with many base constituents, including Paal payasam (made from rice), Ada payasam (with Ada, broken strips of baked starch from various sources), Paripu payasam (made from dal), Pazham pradhamam (made from banana), Gothambu payasam (made from wheat) etc. Ada payasam is especially popular during the festival of Vishu and Onam. Jaggery or molasses is a common sweetening ingredient, although white sugar is gaining ground. Fruit, especially the small yellow bananas, are often eaten after a meal or at any time of the day. Plantains, uncooked or steamed, are popularly eaten for breakfast or tea.
Other popular sweets include Unniappam (a fried banana bread), pazham-pori (plantain slices covered with a fried crust made of sweetened flour), and kozhakkatta (rice dumplings stuffed with a sweet mixture of molasses, coconut etc.). Cakes, ice-creams, cookies and puddings are equally common. Generally, except for payasam, most sweets are not eaten as dessert but as a tea-time snack.
Me:oh...Iam really amazed to hear all this...Now as I got lot of information about kerala cuisine...I remember ur mom cooks the best...so please suggest me some recipe for my event.It should not be too common but should be easy one..and also loved and like by maharashtrian people also
S:You can opt for...Kerala style chutney for idlis or dosas,Kerala Moru Curry,Easy Batata Palya or Kerala Easy Potato curry and list goes on.these all for marathi people like you..but among all these I would prefer you go with Kerala moru curry which is easy simple quick and tasty...every-one will surely love it...I will mail recipe to you today itself.
Me:Ok...Thanks a lot dear for your valuable information and time both.Its very nice that I called u and got in detail information about kerala cuisine...Iam really very happy to know this all...
S:Bye then
whole credit of this goes to my dear mom...thanks a lot mama...love you!
Well, I am sure you have a lot of information after reading this and finally I got the recipe and my mission was accomplished.Thanks to S mom also.
This is my entry for the amazing event...The Kerala Kitchen... hosted by Jehanne.. .Also linking the same with The Kerala Kitchen Page
Initially I was having very little bit knowledge about kerala cuisine, but we all took great efforts to dig up one mouth-watering recipe.
Here is the recipe of Kerala Moru Curry(Buttermilk curry with coconut)
Ingredients:
Buttermilk
Grated coconut-1/4th of entire coconut
Small onions refered as Kunjulli-3 or 4
Cumin seeds or Jeerakam-1 tsp
Red chilles or Kollamulaku-2 or 3 in number
Turmeric-1/4th tsp
1 tbsp of oil or coconut oil
Mustard seeds-1/2 tsp
Fenugreek seeds or uluva-a pinch
curry leaves-2-3 strings
salt as per your taste.
Procedure:
1.Grind Cumin seeds,coconut,turmeric curry leaves in a blender to a fine paste.
2.Pour this to a vessel which contains curd or diluted buttermilk with salt.
3.Heat it on low flame and keep stirring.
4.See to it that it has become warm dont boil it.
5.Heat oil in another pan.
6.Add mustard seeds and allow it to splutter.
7.Now fry onions in it untill they are brown.
8.Add curry leaves,fenugreek and red chillies and saute it again.
9.Add buttermilk to this
10.Serve hot with plain rice.
It tastes awesome!
This one’s for you Jehanne.. as you celebrate your blog's b'day. Since the time I have seen your blog, I have admired it for the plethora of recipes and the superb photographs.
Many thanks for this lovely theme of Kerala . Most of us (including me) likes South-Indian dishes a lot. But when it comes to competition or event.. idlis,dosas,appums,imli curries these very common ones should be avoided and something different should be made..so also when I saw kerala cuisine I remembered our honeymoon trip to Munnar...there we ate puttu...
As I remembered those exciting golden days...I informed my hubby that I would surely like to participate in this wonderful event...
Thus I started haunting for recipe as I could think only common recipes...and I wanted to learn and cook something different..
All the while I was thinking that maybe there’s something popular that I am not remembering right now but will remember later. I waited for a few days, hoping for a miracle to happen but.. Alas, nothing did.....
I also tried the following options:-
1.Ate my hubby’s head to come up with something that we tried during our trip but alas he suggested same options idlis and dosas…
2.Also asked my mother-in-law...I thought she would surely suggest one as she is south indian but Again, no positive outcome as she knows karnataka cuisine well.
3.Searched for good one from cookery books but found nothing suitable.
4.Google search showed some positive results...there I came to know that there are many yummy recipes which are worth trying...but I was unable to choose good one as majority of them were non-veg recipes which I didnt wanted...so it was again disappointing for me.
5.Then I thought of cheating and renaming some dish, but again couldn't think of any:(
6.Finally my mom suggested me with brilliant idea...that you can ask your school's best friend S who is from kerala.Her mom would surely provide you with one...
I remembered ohh la la those amazing days ..Everytime when we were done with our exams we used to visit her house.Her mom used to cook various delicacies from kerala..we simply used to admire and enjoy those..I decided this weekend I would call her and ask for some good recipe and would jot it down.But the sad part was that her mom could hardly speak and understand Hindi or English and Marathi toh was out of question...So we set about my interview by me asking my friend questions in Hindi, she translating to her mom in Mallu, her mom replying back in Malyalam, and S translating back in Hindi. Meanwhile, I was furiously scribbling all this information in my notebook for fear of forgetting it. Here's what I learned about kerala cuisine from them...
Me:I explained my friend about my participation in the event...and asked her initially...What kind of dishes are famous in kerala cuisine?
S:Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.
Me:What kind of spices are generally used?
S: The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on.Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chili, black pepper, cardamom, cloves, ginger, and cinnamon.
Me:How would you define a kerala breakfast?
S:Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beans chana), idli (fluffy rice pancakes), sambar, dosa and chutney, pidiyan, Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is black pomfret in a coconut based sauce).
Me:Ok...What does typical kerala lunch and dinner consists of everyday?
S:The staple food of Kerala, is rice.Many people in Kerala prefer parboiled rice (Choru) (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of rice porridge, is also popular. Tapioca, called Kappa in Kerala, is popular in central Kerala and in the highlands, and is frequently eaten with fish curry.
Rice is usually consumed with one or more curries. Accompaniments with rice may include upperis (dry braised or sauteed vegetables), rasam, chips, and/or buttermilk (called moru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usually sambar, rasam, puli-sherry), and one or more side-dishes. Kerala cooking uses coconut oil almost exclusively.
Popular vegetarian dishes include sambar, aviyal, Kaalan, thoran, (Poduthol (dry curry) etc. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice.
Me:Wow its very nice and informative dear....So also name few desserts ..This is all for my event...
S:Kerala does not have any indigenous cold desserts, but hot/warm desserts are popular. The most popular example is undoubtedly the payasam: a preparation of milk, coconut extract, sugar, cashews, dry grapes, etc. Payasam can be made with many base constituents, including Paal payasam (made from rice), Ada payasam (with Ada, broken strips of baked starch from various sources), Paripu payasam (made from dal), Pazham pradhamam (made from banana), Gothambu payasam (made from wheat) etc. Ada payasam is especially popular during the festival of Vishu and Onam. Jaggery or molasses is a common sweetening ingredient, although white sugar is gaining ground. Fruit, especially the small yellow bananas, are often eaten after a meal or at any time of the day. Plantains, uncooked or steamed, are popularly eaten for breakfast or tea.
Other popular sweets include Unniappam (a fried banana bread), pazham-pori (plantain slices covered with a fried crust made of sweetened flour), and kozhakkatta (rice dumplings stuffed with a sweet mixture of molasses, coconut etc.). Cakes, ice-creams, cookies and puddings are equally common. Generally, except for payasam, most sweets are not eaten as dessert but as a tea-time snack.
Me:oh...Iam really amazed to hear all this...Now as I got lot of information about kerala cuisine...I remember ur mom cooks the best...so please suggest me some recipe for my event.It should not be too common but should be easy one..and also loved and like by maharashtrian people also
S:You can opt for...Kerala style chutney for idlis or dosas,Kerala Moru Curry,Easy Batata Palya or Kerala Easy Potato curry and list goes on.these all for marathi people like you..but among all these I would prefer you go with Kerala moru curry which is easy simple quick and tasty...every-one will surely love it...I will mail recipe to you today itself.
Me:Ok...Thanks a lot dear for your valuable information and time both.Its very nice that I called u and got in detail information about kerala cuisine...Iam really very happy to know this all...
S:Bye then
whole credit of this goes to my dear mom...thanks a lot mama...love you!
Well, I am sure you have a lot of information after reading this and finally I got the recipe and my mission was accomplished.Thanks to S mom also.
This is my entry for the amazing event...The Kerala Kitchen... hosted by Jehanne.. .Also linking the same with The Kerala Kitchen Page
Initially I was having very little bit knowledge about kerala cuisine, but we all took great efforts to dig up one mouth-watering recipe.
Here is the recipe of Kerala Moru Curry(Buttermilk curry with coconut)
KERALA MORU CURRY
Buttermilk
Grated coconut-1/4th of entire coconut
Small onions refered as Kunjulli-3 or 4
Cumin seeds or Jeerakam-1 tsp
Red chilles or Kollamulaku-2 or 3 in number
Turmeric-1/4th tsp
1 tbsp of oil or coconut oil
Mustard seeds-1/2 tsp
Fenugreek seeds or uluva-a pinch
curry leaves-2-3 strings
salt as per your taste.
Procedure:
1.Grind Cumin seeds,coconut,turmeric curry leaves in a blender to a fine paste.
2.Pour this to a vessel which contains curd or diluted buttermilk with salt.
3.Heat it on low flame and keep stirring.
4.See to it that it has become warm dont boil it.
5.Heat oil in another pan.
6.Add mustard seeds and allow it to splutter.
7.Now fry onions in it untill they are brown.
8.Add curry leaves,fenugreek and red chillies and saute it again.
9.Add buttermilk to this
10.Serve hot with plain rice.
It tastes awesome!
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