Chemmeen Thengapal Curry (Prawns Coconut Milk Curry)

Ingredients:
Tiger Prawns - 7 no.s (Marinate with salt, pinch of turmeric, 1 t spoon red chilly powder and keep aside for 15 mins)
Onion - 1 no. (sliced 1/2 lengthwise)
Green Chilly - 2 no.s (split into half)
Tomato - 1 no. (Sliced lengthwise)
Curry leaves - few
Red chilly powder - 2 t spoon
Coriander powder - 1 t spoon
Turmeric powder - 1/2 t spoon
Mustard seed - 1 t spoon
Ginger garlic paste - 1/2 t spoon
Cooking Oil - 2 1/2 table spoon
Coconut Milk (thin) - 3/4 cup
Water - 1/2-1cup
Salt - to taste

Preparation:

1. Heat a saucepan and add cooking oil.
2. Splutter mustard seed, add sliced onions, green chilly and sauté well.
3. Add ginger garlic paste, coriander powder, turmeric powder, red chilly powder, salt to taste.
4. Add the marinated tiger prawns and mix well.
5. Add sliced tomatoes, mix well and add 1/4 cup water and allow to cook for 10 mins under low heat.
6. Once cooked add coconut milk and 1/4 cup water and cook for 5-7 mins.
7. Garnish with curry leaves.

Spicy chemmeen curry (Prawns coconut milk curry) is ready to eat. You can have this with Rice, Dosa, Chappathi etc

Varutharacha Mutta Curry (Egg Curry)

Another varutharacha curry to my list. This different version of varutharacha curry recipe was shared by one of my friend. I really luv this with Puttu and Ghee Rice. In fact it takes just half an hour to cook this. Once the curry is cooked, the smell will really make any one hungry!!. "It's easy to capture pics of this curry but how can I capture this wonderful smell?" my hubby was commenting... :)

Ingredients:
Egg - 4 no.s
Grated Coconut - 3/4 cup
Onion - 1 medium (Sliced half length wise)
Shallots - 10 nos. (Sliced into half)
Garlic - 3 cloves (Chopped into fine pieces)
Ginger - 1/2 inch (Chopped into fine pieces)
Tomato - 1 medium (Sliced into big 6 pieces)
Curry Leaves - few
Coriander Powder - 1 1/2 t spoon
Red Chilly Powder - 2 t spoon
Turmeric Powder - 1/2 t spoon
Chicken Masala Powder - 1/4 t spoon
Salt - to taste
Mustard Seeds - 1 t spoon
Cooking Oil - 3 table spoon

Preparation:

1. Heat a pan and roast the grated coconut. (If needed you can add oil for roasting but I normally don't prefer it.)
2. Once it turns light brown add coriander powder, roast it well.
3. Once roasted, transfer to a bowl and allow it to cool. Grind this into a paste using a mixer/grinder.
4. Boil the eggs, remove the shell and keep it aside after slicing in to half.
5. Heat 2 table spoon of oil in an earthen pot and add ginger, garlic and shallots and saute well.
6. Add sliced onions and saute again.
7. Add salt, turmeric, chilly powder, chicken masala and mix well.
8. Add sliced tomato and mix. Pour 1/4 cup water.
9. Add the sliced egg pieces and mix with the masala softly without breaking the eggs.
10. Then add the grinded paste with 1/2 cup of water.
11. Cook for about 5 to 7 minutes. Once ready transfer it to a bowl.
12. Heat a pan and add 1 table spoon of oil.
13. Add mustard seeds & curry leaves.
14. Transfer it over the cooked curry.

Ready to serve with Ghee rice, Puttu, Chappathi, White Rice etc. It taste well if you garnish with chopped coriander leaves.

Peas Masala Curry

Ingredients:
Peas - 1 1/2 cup
Potatoes - 2no.s
Onion - 1medium
Tomato - 1medium
Cashew nuts - 10no.s (Grind to a fine paste)
Water - 1 cup
Coriander powder - 1 1/2 t spoon
Red chilly powder - 1 t spoon
Turmeric powder - 1/4 t spoon
Ginger - 1" inch
Garlic - 3 cloves
Oil - 3 table spoon
Kasoori methi - 2 t spoon
Curry leaves - 2 sprigs

Preparation:

1. Soak peas in water for about 3-4 hrs.
2. Heat oil in a pressure cooker and saute sliced onions till turns tender.
3. Add chopped ginger and garlic and saute well.
4. Add salt, turmeric powder, chilly powder, corriander powder and mix well.
5. Add the peas and mix well for 1 minute and add chopped potatoes.
6. Add the water, close the lid and pressure cook for 2 whistles.
7. Once pressure is released, open the lid and cook over a very low flame.
8. Add sliced tomatoes and cashew nut paste and mix well and cook for 2 minutes.
9. Add kasoori methi and curry leaves.

Now it is ready to serve. It is a great combination with chappati.

Meen Molishan with Smelt Fish

Friends i am back here again!!!! I just became lazy after my holidays and then some personal reasons too...
Hope all my blogger buddies are doing great. Thanks to all for visiting my blog and following too.
At last I decided to post this which was lying in my draft for some time.

Ingredients:
Smelt fish - 6 no.s
Tomato - 1 no. big
Onion - 2 no.s small
Ginger Garlic Paste - 1/2 t spoon
Green chilly - 1 no. (Optional)
Turmeric powder - a pinch
Red chilly powder - 1/2 t spoon
Salt - to taste
Water - 1/2 cup
Cooking oil - 1 1/2 table spoon
Curry leaves - 1 sprig
Tamarind water - 1 cup
(Soak tamarind in half cup water, squeeze it and later filter the water and use it)

Marinating:
Red chilly powder - 1 t spoon
Turmeric powder - 1/4 t spoon
Salt - to taste
Mix these ingredients adding few drops of water and apply the mixture uniquely on the cleaned fish and keep aside for 15-30 minutes.

Preparation:

1. Clean the fish and marinate it with the above mentioned ingredients and keep aside for 15 minutes.
2. Heat an earthern pot (Chatti) and add oil.
3. Saute sliced onions till it becomes translucent.
4. Add red chilly powder, turmeric, ginger garlic paste, salt, green chilly and mix well.
5. Add sliced tomatoes and saute well till becomes tender.
6. Add 1/2 cup water, tamarind water and bring it to boil.
7. Add marinated fish pieces and cook for about 5 minutes.
8. Garnish with curry leaves.

Note: Once fish is cooked never use the spoon to mix as it will cause the fish pieces to break. Instead you can swirl the chatti.

Varutharacha Koondhal Curry (Squid Curry)

It is been few weeks I've made this curry, but was not able to post. Varutharacha curries are one of my favorite except the fact that it requires some roasting and grinding. But its taste compensate for all the efforts involved. Whenever I make it I always cook some extra rice. It is also a great combination with puttu.

Ingredients:
Koondhal (Squid) - 300 gm
Grated Coconut - 1 cup
Turmeric Powder - 1/4 t spoon
Coriander Powder - 2 t spoon
Chilly Powder - 1 t spoon
Dried Chilly - 2 nos
Potato - 2 small chopped into small cubes
Tomato - 1 medium sliced
Onion - 1 small sliced length wise
Green Chilly - 1 split into half
Cooking Oil - 2 1/2 table spoon
Salt - To taste
Curry Leaves - 1 sprig
Coconut Slices - chopped into fine pieces
Mustard Seeds - 1 t spoon

Preparation:

1. Clean and chop the squids into small square pieces.
2. Heat a pan and add one table spoon oil and roast the grated coconut.
3. Once it turns light brown add chilly powder, coriander powder, dried red chillies and roast it well.
4. Once roasted, transfer to a bowl and allow it to cool. Grind this into a paste using a mixer/grinder.
5. Take an earthern pot (chatti) and add the chopped squid pieces and cook it with 1 cup of water, chopped potatoes, turmeric powder, sliced onions, green chillies, tomato and salt.
6. Once cooked, add the grinded paste and cook for about 7 minutes and keep aside.
7. Heat a pan and add the remaining oil.
8. Splutter mustard seeds and add the coconut pieces.
9. Once fried add the curry leaves and transfer these contents to the curry.

Your delicious varutharacha koondhal curry is ready to serve with hot white rice or puttu.

Varutharacha Kozhi Curry (Chicken Curry)

I rarely cook varutharacha kozhi curry, mostly because I am lazy to roast and grind the ingredients. So I mostly make chicken masala, stew or fries, which is much easier to make. But last weekend I decided to go for it as my hubby was home and was ready to help me :). I really love this with traditional kerala rice.

Ingredients:
Chicken - 800 gm (Chopped into medium cubes)
Coconut - 1 1/2 cup
Potato - 2 nos small (Chopped into cubes)
Onion - 2 medium (Sliced into half length wise)
Green Chilly - 2 nos (Split into half)
Tomato - 1 medium (Chopped into square shape)
Ginger - 1 inch (chopped into fine pieces)
Garlic - 3 cloves
Turmeric Powder - 1/2 t spoon
Red Chilly Powder - 1 1/2 t spoon (1/2 t spoon for roasting & 1 t spoon for marinating)
Coriander Powder - 1 t spoon
Chicken Masala - 1 t spoon
Dried Red Chilly - 2 nos
Curry Leaves - 1 sprig
Coriander Leaves - 2-3 sprigs
Salt - To taste
Cinnamon stick - 1 inch broken into pieces
Clove - 4nos.
Cardamom - 3 nos
Oil - 2 table spoon

Preparation:

1. Heat a pan and roast the coconut till light brown. Then add the dried red chillies, coriander powder, chicken masala and 1/2 t spoon of red chilly powder and fry for 5 mins. Keep it aside and let it cool.
2. Grind the roasted mix by adding a little water and make a smooth paste.
3. Marinate chicken with 1/2 t spoon of turmeric, salt, 1 t spoon of chilly powder and keep aside for 20 mins.
4. Heat a Chatti (Earthen Pot) & add oil. Add onion, green chillies and saute well.
5. Add ginger and garlic and saute for 5-10 seconds.
6. Add salt, turmeric and mix well.
7. Add potatoes and stir continuously.
8. Then add marinated chicken pieces together with the chopped tomatoes and mix well.
9. Cover the chatti with a lid and allow the chicken to cook over medium flame for about 10 minutes. In between open the lid and stir well.
10. Once the chicken is cooked, add the grinded paste, 3/4 cup of water and mix well and allow to cook for another 5 minutes with the lid open.
11. Add spices (Cinnamon stick, cloves and cardamom), curry leaves and switch off the flame.
12. Garnish with chopped coriander leaves.

Delicious varutharacha kozhi curry is ready. It is a great combination with rice, chappathi or porotta. This will be enough to serve 6 persons.

There are two ingredients missing here as I ran out of stock. Shallots and coconut slices.
Usually shallots will be sauted along with the onions and for tempering we use coconut slices.

Kudampuliyitta Ney Meen Curry (Seer Fish Curry With Gambooge/Fish Tamarind) And Awards

Fish is one of the most consumed food in Kerala. If you ask most of the Keralites about their favorite fish dishes, I am sure a good % will include Kudampuliyitta Ney Meen Curry in their list and I am not an exception. I love this with kuthari choru (Kerala red rice/Paalakkadan matta rice). mmmm!!!!

Ingredients:
Seer Fish (Ney Meen) : 8 pieces (Cut one round piece into 4 equal sized pieces)
Shallots : 5-6 nos (Chopped finely)
Ginger : 1 inch (Chopped finely)
Garlic : 2 cloves (Chopped finely)
Green Chilly : 2 nos (Splitted length wise)
Tomato : 1 medium (Sliced length wise)
Fish Tamarind/Gambooge (Kudampuli) : 3 pieces
Red Chilly Powder : 2 1/2 t spoon
Coriander Powder : 1 tspoon
Black Pepper Powder : 1/2 t spoon
Turmeric Powder : 1/2 t spoon
Salt : To taste
Cooking Oil (Preferably coconut oil) : 2 1/2 t spoon
Curry Leaves : 1 sprig

Preparation:

1. Make a thick paste with turmeric powder and a little salt mixing it with very little water.
2. Apply it on fish pieces and keep it aside.
3. Wash the fish tamarinds and dip it in a bowl with water.
4. Boil 1 1/2 table spoon oil in a man chatti (Earthen pot)
5. Saute the chopped shallots till it is brownish and soft.
6. Add curry leaves, ginger, garlic and green chillies and saute well.
7. Add the red chilly powder, coriander powder, black pepper powder and mix well for 2-3 minutes.
8. Add chopped tomatoes and mix for 10-20 seconds and then add 1 1/4 cup water and bring to boil.
9. Add the soaked fish tamarind and fish pieces, lower the flame and heat it with lids open till fish is cooked.
10. Don't stir using spoon after adding the fish because it may cause the pieces to break. For stirring, instead the chatti should be swirled.
11. Spread 1 table spoon oil over the curry and swirl the chatti to make it spread on top of the gravy.

Delicious meen curry is ready. It is a great combination with kuthari choru.

Tips:
The curry taste great after 7-8 hrs. I normally keep a portion for the next day. :)
The fish tamarind keeps on add sour taste when it stands. If you find the curry too sour remove the fish tamarind from it.

Awards
Thanks a lot to Fathima of Thattukada for sharing with me the below 3 awards. I am so excited to get 3 in a bundle!!!

I would like to share it with my following friends.
Sarah
Tina
Sangeetha
Nithu
Faiza
Beena
Jisha

Thanks a lot to Beena of My Kitchen for sharing with me the below award.

To know more about me please click here. I love to share with all my blogger friends. Please feel free to accept it and post it in your blogs.

Chemmeen Varutharachathu (Prawns Curry)

Chemmmeeen... This is my most favorite sea food. I have a craze for medium sized prawns, whether it is fried, curry or any thing. When I make varutharacha chemmeen curry, I always run short of rice that day. :)

Ingredients:
Chemmeen (Prawns) - 15 nos
Shallots - 10 nos (Chopped into fine pieces)
Onion - 1 medium (Chopped into fine pieces)
Tomato - 1 medium (Sliced into 4 parts)
Green Chillies - 3 (Split in half)
Ginger - 1 inch (Chop finely)
Garlic - 3 cloves (Chop finely)
Grated Coconut - 1 cup
Turmeric Powder - 1/2 t spoon
Chilly Powder - 1 1/2 t spoon
Coriander Powder - 1 1/2 t spoon
Curry Leaves - 1 sprig
Salt - To taste
Cooking Oil - 2 1/2 table spoon

Preparation:

1. Heat a pan and roast the grated coconut for around 6-8 minutes.
2. When turns slightly brown add chilly powder (1 t spoon), coriander powder (1 t spoon) and stir well till coconut is completely roasted (Around 6-8 minutes). Keep it aside and allow it to cool. Then grind it in mixer and transfer to a bowl.
3. Heat the man chatti (earthern pot) and add 1 1/2 table spoon cooking oil.
4. Once heated add shallots, onion, green chillies and saute it well till onions and shallots are tender.
5. Add salt, turmeric powder and mix well.
6. Add ginger and garlic and saute well.
7. Add remaining (1/2 t spoon) red chilly powder and coriander powder and saute well.
8. Add the cleaned prawns, sliced tomatoes and mix well.
9. Add 1 cup of water and cover the chatti with lid and allow to cook over medium flame.
10. Once prawns are cooked, add the prepared coconut paste and cook for another 5 minutes.
11. Heat a pan and add 1 table spoon of oil. Splutter mustard seeds and add curry leaves.
12. Transfer these contents to the chemmeen curry.
13. Delicious varutharacha chemmeen curry is ready to serve.
14. It is a great combination with steamed rice or puttu.

Mathanga Erissery (Pumpkin Curry)

Ingredients:
Pumpkin - 420 gm
Grated Coconut - 1 cup
Turmeric Powder - 1/4 t spoon
Cumin Seed - 1/4 t spoon
Mustard Seed - 1/2 t spoon
Dried Red Chilly - 4 no.s
Urad Dal - 1 t spoon
Cooking oil / Coconut oil - 1 1/2 table spoon
Curry leaves - 1 sprig

Preparation:

1. Chop pumpkin into cube pieces.
2. Boil pumpkin in a manchatti (Deep Earthern pot) with enough water (300 ml), salt, turmeric powder.
3. Grind 1/2 cup of grated coconut with cumin seeds into fine paste.
4. Once the pumpkin is cooked, reduce the flame, add the coconut paste to it. Mix it well
5. Heat a pan and add cooking oil. Splutter mustard seeds, urad dal, dried red chillies.
6. Transfer this to cooked pumpkin. Turn off the flame and keep aside the cooked pumpkin.
7. Heat the same pan, add 4 table spoon of grated coconut and curry leaves and fry it till it turns brown.
8. Add these to the cooked pumpkin.
9. Ready to serve. A part of Kerala Sadhya.

Koondal Molishan (Squid Molly)

Ingredients:
Koondhal(Squid) - 2 medium
Onion - 1 medium (Sliced length wise)
Tomato - 2 medium (Slice it in small square shape)
Green chilly - 2 (Split length wise)
Turmeric powder - 1/2 t spoon
Chilly powder - 1 t spoon
Salt -  To taste
Cooking oil - 1 1/2 table spoon
Curry leaves - 1 strip

Preparation:

1. Clean and slice squid into square shapes.
2. Add sliced squids, salt, turmeric powder and water(500 ml) in a pressure cooker and cook till three whistles.
3. Heat a pan and cooking oil.
4. Add sliced onions and green chillies and saute it well until turns golden brown.
5. Add tomatoes, salt, turmeric, chilly, and saute till tomatoes turns tender.Mash the tomatoes.
6. Add cooked squid pieces and mix it well.
7. Add a cup of water and cook for 3 to 5mins.
8. Garnish with curry leaves.
9. Ready to serve for 2 to 4 people.

Spicy Chemmeen

Ingredients:
Chemmen / Prawns - 1/4 kilo / 15no.s
Onion - 1 big
Tomato - 2 medium
Green chilly - 2no.s
Turmeric Powder - 1/4 t spoon
Chilly Powder -  1/2 t spoon
Coriander powder - 1 t spoon
Salt - to taste
Water - 1 cup
Curry leaves - 1 strip
Cooking oil - 1 1/2 table spoon

For Marinating:
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1 t spoon
Salt - 1/2 t spoon

Marination:
Remove the shell of  chemeen(Prawns) & Clean it well. Then marinate with turmeric, chilly, salt (kept aside for marinating) and keep it aside for 10mins.

Preparation:

1. Slice onions lengthwise, tomatoes in square shape and split green chilly into half.
2. Heat a pan and add cooking oil. Add the sliced onions & green chilly and saute it well.
3. Add salt, turmeric, chilly & coriander powder.Stir well.
4. Add sliced tomatoes. Saute it well till the tomatoes become tender.
5. Add 1 cup water. Bring to boil.
6. Once boiled, add chemmeen (Prawns) and cover the pan with well fitting lid and allow to cook for 10 mins.
7. Add curry leaves.
8. Ready to serve for 2 to 3 people.

Dal Tomato Curry

Ingredients:
Toor Dal - 1cup
Tomato   - 2no.s/3no.s
Onion - 1no.(medium)
Ginger - 1small cut.
Garlic - 2 no.s from 1 pod.
Green chilly - 2no.s
Curry leaves - 1 strip
Turmeric powder - 1/4 t spoon
Red chilly Powder - 1 t spoon
Salt  - to taste
Ghee - 1 t spoon
Cooking oil - 1 1/2 table spoon.

Preparation:

1. Soak toor dal for about 1/2 hour. 
2. Slice Onion lengthwise, green chilly into half, slice tomatoes into small pieces.Chop garlic and ginger into minute pieces.Keep it aside.
3. Add the soaked toor dal in a pressure cooker. Into it Pour 3 cups of water,1/4 t spoon of turmeric,1 tspoon of red chilly powder, salt to taste, half of sliced onions, sliced green chilly.Cook toor dal for 3 whistles. Remove the lid only when the steam is gone completely.
4. Meanwhile heat a pan with 1 cooking oil and add ginger, garlic, saute it for a minute.Add sliced Tomatoes, Saute it very well until the tomatoes becomes soft.
5. Once the tomatoes are ready add these contents to the cooked dal on very low flame.Stir it well.
6. Heat a pan add 1 t spoon of ghee, Add the other half of onions and saute it till it turns brown.
7. Transfer the cooked dal to a serving dish and garnish with sauted onions & curry leaves.
8. Now its ready to serve .A very good combination with white rice, chappathi, Rotis.

Sambar With Left Over Veggies

Ingredients:
Ladies Finger - 4no.s (left over)
Brinjal - 1no. medium (left over)
Potato - 1no.medium (left over)
Cauliflower - 4 - 5 florets (left over)
Onion - 1 small
Tomato - 1 small
Garlic  - 2 big no.s from a garlic pod
Green chilly - 2no.s
Tamarind - 1 gooseberry size (Soak in 1 cup of water for 10 -15min)
Turmeric powder - 1 t spoon
Red chilly powder - 1 t spoon
Sambar powder - 1 table spoon (which i got from market)
Coriander powder - 1 t spoon
Asafoetida - 1/4 t spoon
Mustard seeds - 1/2 t spoon
Red Dried chilly - 3 no.s
Curry leaves - 1 strip
Coriander leaves - 3 strips chopped .
Coconut grated - 1  cup
Toor dal - 1/2 cup (Soak it for 1/2hour)
Cooking oil
Salt - to taste

Preparation:

1. Heat a pan and roast coconut,When coconut changes it color to slight brown add red chilly powder,  coriander powder, sambar powder & roast it till it become brownish.Keep it aside.
2. Chop all the left over veggies ,slice onions & tomato lengthwise,green chilly,chop garlic into fine pieces.
3. Grind the roasted coconut and make it a coarse paste.
4. Take a vessel with a lid. Add dal with enough water.Boil the dal with pinch of turmeric and 1/2 t spoon of  salt.
5. When dal is half cooked,add the potato pieces,Continue cooking, Add sliced onions,chopped veggies. & green chilly. Add enough water for veggies to cook.Close the vessel with the lid.
6. Once veggies starts cooking up,add sliced tomatoes & 1 cup of tamarind water.
7. Add the coconut paste to the cooked veggies.Cook for 5 mins.
8. Heat a frying pan. Add cooking oil , splutter mustard seeds, then add chopped garlic,red dried chilly,curry leaves & a 1/4 t spoon of asafoetida. 
9. Transfer these contents on to sambar and mix it well.
10. Garnish with chopped coriander leaves.