Wash and clean the chicken pieces, drain the
Marinate the chicken with ¾ tsp turmeric powder,
chili powder and salt. Set aside.
Heat 1½ tbsp.
of coconut oil in a pan and add mustard seeds. When it splutters, add curry
leaves, chopped onion, garlic and green chilly.
Saute till onion turns golden in color. Reduce
the heat and add ¼ turmeric powder and saute.
Add coriander powder, pepper powder, Chicken
masala. Saute well. Check for the salt and add if required.
When oil starts to separate, add the finely
chopped tomato into this and roast it.
Finally add the chicken pieces and combine it
with the masala. Cover and cook well in medium heat for five to seven minutes
or until chicken is fully cooked.(make sure to open the lid and stir in between
making sure chicken do not burn)
Open the lid and add the chopped coriander
leaves. Stir until it turns dry.
Add more curry leaves and ½ tsp of coconut oil.
Keep it covered until ready to serve
Move to serving dish and serve warm with
Chappathi or Rice.
Open the Canned Tuna and drain off the water. Set aside.
Heat up a deep Kadai/Pan and pour Coconut oil.
Once the oil is hot enough, add few curry leaves and saute for few seconds.
Add finely chopped onions, crushed
ginger, sliced green chilies and salt. Saute well till onions become translucent and light golden color.
Reduce the heat and add coriander powder, turmeric
powder, red chili powder, fennel powder and saute till the spices are well blended with the onion.
Now add the drained tuna, stir well until the tuna flakes are separated. Check for the salt and add more if needed(Canned Tuna has Salt in the Ingredients list even though it do not say Salted Tuna in Water)
Drizzle a tsp of coconut oil and let it cook covered in low
flame for another three-five minutes.
Sprinkle the black pepper powder and generous amount of curry leaves and stir well in medium-high heat for another five minutes. Drizzle few drops of oil and stir well if it tend to stick to the bottom of the pan. Take off the stove.
Cardamom pods -4(Grind them with a tsp of sugar or crush with pestle in a mortar)
Salt – a pinch
Brown Jaggery - 6 to 8 cubes or as needed
Water - 2 cups + more if needed
Ghee - 2tsp
Coconut pieces - 2tsp
Raisins and cashews – a handful
Wash the Kadala parippu/Bengal gram and drain of the water completely.
Dry roast the gram till it turns golden brown and let it cool a bit.
Press cook the roasted gram with enough water for 6-7 whistles(keep the flame to medium after the first whistle comes). Put off the stove.
Once the cooker cools downs completely, open the cooker. Mash ¾ quantity of the gram very well and leave ¼ portion not mashed.
Pour 2 cups of water in apot and add jaggery. Let the jaggery boil and melt completely. Take off the stove and strain into a diiffernt bowl to remove all the impurities.
Add the jaggery to the mashed/cooked Kadala parippu/Bengal gram and stir well to combine.
Put on the stove and let it cook for another three-five minutes stirring continuosly.
Add the Randam Paal/thin coconut milk and bring it to boil. Reduce the heat to medium and let it boil for another three-five minutes till the Parippu is well combined with Jaggery and coconut milk.
Add the Onnam Pal/thin coconut milk and keep stiring for few more
minutes. Take off the stove once they get to boil(If the payasam/pradaman is too thick, pour some hot water and get the payasam to boiling point and take off the stove)
Add in cardamom powder, a pinch of salt and mix well.
Heat up a small pan, pour ghee into it add raisins, cashews and
coconut pieces fry for a minute until everything turns light brown.
Add this to the pradaman along with the ghee. Keep it covered until ready to serve.
Hello Everyone. Wondering it had been a long break for Cook-Ezee Haa ?
Its been a while being active in blogging, I wouldn't want to be a blabbermouth on listing the reasons for myself missing in action. We had been too busy with too many activities going on.
I hope all of my fellow Keralites had a great Vishu this year. Though a bit late Wishing everyone a Very Happy Vishu and A beautiful Year ahead.
I'm going to do the post on Kerala Style Varutharacha Sambar which had been pending in my draft from a very long time. I have grown up relishing this Varutharacha Sambar and always had Sambar this way till I left Kerala after marriage. Many of you might know I'm from Kannur and we always make sambar by roasting coconut along with roasted coriander powder and other ingredients. My grandma makes great Sambar and I never saw her using any Sambar powder for making this typical Kerala Sambar. Neither me used any kind of Sambar powder till I left my hometown Kannur. I remember one my college friend telling me 'Your Sambar exactly tastes like the Kalyana(Marriage) Sadya Sambar Whenever I make it and bring it to college. This Sambar which I make is very popular within my family and friend's. Onam/Vishu or any festival, whatever we celebrate with our friend's group here, I'm assigned for making Sambar and Pradaman and rest of the dishes is taken care by rest of the sweet ladies in the group. So by now you can understand this is a very trust worthy recipe for Varutharacha Sambar. So let's walk along the recipe. Try them and let me know the results :)
Toor Dal - 1 Cup
Turmeric powder - 1/2 tsp
Salt - 1 tsp + more as required
Winter Melon/Kumbalanga - 1 Cup cubed medium size
Mathanga/Yellow Pumpkin - 1 Cup cubed medium size
Yam - 1/2 cup cubed medium size
Carrot sliced - 2
Onion Sliced very thin - 1 Med Size
Drumstick - 2 cut lengthwise
Potato cut into cubes - 1 Medium(optional, I use it only if I run out of other veggies)
Okra/Vendakka/Bhindi - 7 nos(cut lengthwise)
Tomato Sliced - 2 medium
Curry leaves - 2 sprigs
To Dry Roast: -
Freshly Grated Coconut - 1 Cup
Roasted coriander powder - 2 tbsp
Curry leaves - 2 Sprigs
Fenugreek seeds - 1/4 tsp
Dry Red Chilies - 3
Coocnut Oil - 1 tbsp
Dry Red Chilies - 3
Curry Leaves a sprig
Fenugreek seeds - 1/4 tsp(optional)
Asefoetida powder -1/4 tsp
Dry roast and grind:-
Heat up a Kadai/wok, keep in medium heat. Drizzle a tsp of coconut oil/oil, add curry leaves, dry red chilies, fenugreek seeds and saute for few seconds making sure they do not burn.
Add grated coconut and saute till coconut turn brown color making sure they don't turn into deep brown/black color and burn.
Add coriander powder and saute for a minute or two till it is well coated with roasted coconut. Take off the flame and let it cool down.
When the Roasted coconut mix reaches room temperature, grind them to a very smooth paste by adding water little by little. Set aside till the Dal-Vegetable mix is cooked enough.
Preparing the Sambar
Pressure cook the Toor Dal by adding salt and turmeric powder for two-three whistles. Take off the stove and let it cool down fully.
When the heat subsides, open the lid of the pressure cooker.
Add yam, drumstick, onion, carrot and potatoes to the cooked Dal. Stir well to mix in the Veggies and Dal.
Cover and cook in medium heat for around seven-ten minutes till Veggies are half cooked. Make sure to open the lid and stir one or two time to make sure Dal-veggies do not stick to the bottom of the pan.
Now add the second set of veggies(these veggies cook faster) - Okra/Venda/Lady's finger, Tomato, Pumpkin and winter melon. Stir gently to mix all the veggies together. Cover and cook for another five-seven minutes. Check for the salt and add if required.
Once the veggies are cooked enough, add the ground coconut and stir well. Add water if required depending on the thickness of gravy required.
Bring the gravy to boil. Simmer the heat to medium and let it boil for another two-three minutes so that the spices and veggies blend well. Check for the salt and adjust. Take off the stove
Heat up a small pan, pour cocnout oil. When the oil gets hot, add the mustard seeds. As they start to splutter, add currry leaves, dry red chilies, fenugreek seeds & some Asefoetida powder. Switch off the stove and pour over the Sambar. Add some more curry leaves. Keep the curry covered till ready to serve.
Your Super delicious Sambar is ready to Serve with Boiled Rice or Idli or Dosa.