Lauki Dal Curry/Bottle Gourd Toor Lentil Curry

Today's recipe is a simple Dal Curry with Lauki/Bottle Guard veggie. I incorporate a lot of veggies with Dal, Lauki is no exception. Many of my friends say Lauki is a veggie without any taste may be because of its high water content, so they try to stay away from it. But I add them to Sambhar, Dals, Sabzi and I even tried Lauki Kheer. This veggie when paired with some simple ingredients can give you an amazing taste. Now here's the recipe for an awesome and nutritious Lauki Dal, definitely try them at home for a delicious meal :-) 

Ingredients Used:-

1. Lauki/Bottlegourd/ Dhoodhi - 1 Medium size
2. Toor Dal - ¾ cup
3. Turmeric powder - ¾ tsp
4. Chilly powder - 1 tsp
5. Salt ~ 1 tsp(Check and adjust)
6. Onion sliced finely - 1 Medium size 
7. Tomato sliced finely - 1
8. Green chilies split into halves - 4
9. Curry leaves few
10. Coriander leaves chopped - 2 tbsp(optional)
11. Water as required ~ 3 cups

For Tempering:-

1. Oil ~ 2 tsp
2. Mustard seeds - 1 tsp
3. Jeera/Cumin - ¾ tsp
4. Dry red chilies - 4
5. Onion/Shallots chopped ~ 2 tbsp
6. Curry leaves few

Preparation Method:-

• Peel and cut the Lauki into two halves. Scrape out the middle portion. Wash well and chop them into small cubes.
• Wash the toor dal two-three times drop them in the pressure cooker. Add the chopped lauki to the cooker aswell.
• Add turmeric powder, chilly powder, salt and few curry leaves. Close the cooker lid and pressure cook. When the first whistle is released simmer the gas stove to low-med and let it pressure cook for another three-four whistles. Switch off the fame and let it coo down completely.
• Open the cooker lid, stir the veggies and dal with a laddle, add the sliced onions, tomatoes and green chilies and let it boil for five-seven minutes till tomatoes and onions becomes soft. Check for the salt and adjust. Remove from the stove.
• Heat up a small pan for tempering. Pour oil, add the mustard, when the mustard start to crackle add cumin followed by chopped onions, curry leaves and red chilies. Saute well till onions turns brown(don't make them very dark brown)
• Pour them over the cooked Dal. Add some chopped coriander leaves if desired. Serve warm with rice/roti....

Raw Papaya Erissery(Kannur Style)-Raw Papaya in ground coconut

Erissery is a traditional Kerala Dish made with Vanpayar(Red Moong Beans) and any of the Vegetables like Mathanga(Pumpkin) or Yam(Chena) or Pachakkaya(Plantain Banana) cooked in ground coconut and finally seasoned with roasted coconut. You can use any of these vegetables or a combination of veggies as well. I have used the very nutritious Kappakka(Raw Papaya) to make this Erissery which is said to be great for diabetic patients as well.

I remember my grandma's backyard with lot of Papaya trees with tremendous amount of papaya on them especially in the monsoon season. The papaya trees are not too strong but fast growing herb and I remember the trees falling off in heavy rain with lot of raw and ripe papayas. When the rain stops my granny and we kids will be picking  up all the papayas and my granny use to sound sad when she talks about the fallen papaya trees. But then with-in a couple of months new papaya trees pops up from the seeds of ripe papaya she drops in her backyard and she will be in all smiles again :) It will be all papaya based curries, thoran(Subzi), side dishes then and she makes this raw papaya erissery as well. She does the seasoning either with chopped shallots/onion or with some generous amount of grated coconut roasted and both tastes great.

Now that I have given the title as Kannur Style I'm sure you guys guessed it right, yes making of erissery mentioned here is totally  different from the typical traditional Kerala Erissery even though few ingredients and process are same and it is still called Erissery in Kannur(Northern Kerala). I remember a friend of mine who is from travancore region scolding me when I said this is our way of making Erissery and I knew very well she couldn't even imagine this to be Erisserry even in her wildest dreams ;) (I still remember her astonished face and I always burst into laugh whenever I remember that). I'm sometimes surprised to see the difference in cooking and flavor of same dishes with in the Kerala cuisine. I will be posting the authentic Kerala Erissery soon but for now here comes the recipe of simple Kannur Style Raw Papaya Erissery.

 Ingredients:-

1. Raw Papaya Chopped into cubes - 3 cups(I used half of a papaya)
2. Toor Dal - 3/4  cup
3. Green Chilies - 3(slit into halves)
4. Turmeric powder - 1 tsp
5. Chilly powder - 1 tsp
6. Salt to taste
7. Curry leaves few
8. Water as needed(3 cups n more)

To Grind:-

1. Grated Coconut - 1 +1/2 cups
2. Jeera/Cumin-  1tsp
3. Turmeric powder - 1/2 tsp
4. Chilly powder - 1/2 tsp(Or 1 or 2 dry red chilly-adjust according to ur spice level and the spice of red chillies you use. This curry has a very moderate spice level)

Seasoning: -

1. Mustard Seeds - 1tsp
2. Curry leaves few 
3. Shallots Chopped - 2(can use 1/2 onion instead)
4. Dry Red Chilies -2 or 3 
5. Coconut oil(Or oil of ur choice) - 1tbsp

Preparation Method:-

• Wash the toor daal and put them in a cooker. Peel off skin of Raw papaya, wash and cut them into small cubes, add it to the dal. 
• Add turmeric, chilly powder, salt, and water just enough to cover the veggies, stir and mix. Cover and pressure cook for three-four whistles. Switch off the stove and let it cool completely. When the pressure is fully off open the cooker.
• Coarse grind the 'to grind' ingredients and add it to the dal-papaya mix and stir well. Mash few papaya while you mix to uplift the flavor of papaya. Add the green chillies now
• Put the cooker on the stove, bring the curry to boil. Simmer the heat to medium and let it boil for five-seven minutes stirring in between. Take off the stove.
• Heat another small frying pan, pour oil, crackle mustard seeds, add chopped onions, curry leaves and dry red chilies and roast till onions turns brown(not dark brown but bit more than golden brown)
• Pour over the prepared curry and serve warm with Rice/Roti.

Notes:-

1. I sometimes replace onion over 1/2 cup of grated coconut and roast well till brown while seasoning(instead of onion/shallots you can use grated coconut) 
2. You can use veggies like Yellow Pumpkin, Raw Plantain, Yam etc or a combination of veggies instead of Raw Papaya.
3. I normally coarse grind coconut but you can grind it bit more but this curry don't need coconut to be ground to fine paste compared to normal Kerala curries.

Sending this to The Kerala Kitchen Event hosted by Roshan @Roshan's Cucina and show me your Hits Event hosted by Sangee Vijay @ Spicy Treats

                    

    

Now Guys there is great Info I would like to share with all my blogger buddies. Pari of Foodelicious is having Two Cook Book Giveaways at her Space on her 300th post. She has got a wonderful blog with quite a lot of wonderful recipes. Each recipes sounds unique and very creative. I was very surprised to see her Smoked Plantain Kebab with cream cheese filling Recipe and I like this recipe the most out of all her wonderful recipes. Now Isn't that a great idea to make Kebab's out of Plantain. So guys check out her space and participate in the giveaway, you may be the winner too :)

Achinga-Vanpayar Thoran/Red Chori-Yard Long Beans Stir fry(Sabzi)

Ingredients:-

1. Vanpayar/Red Moong Dal/Red Chori - 1/2 cup
2. Achinga Payar/Yard Long Beans - 1 small bunch(around 1/2 lb, oru kettu)
3. Onion - 1 finely chopped
4. Green chilly slit into halves - 4
5. Curry leaves a sprig or more
6. Dry Red chilly - 2(broken into halves)
7. Turmeric powder - 3/4 tsp 
8. Mustard seeds - 1tsp
9. Grated Coconut - 1/4 cup
10. Coconut oil - 2tbsp(preferably or oil of ur choice)
11. Water  around 1/2 cup to cook the vanpayar/red moong
12. Salt to taste.

Preparation Method:-

• Wash and drain the red moong and soak for 30 minutes. Cook it till tender by adding  1/2 tsp salt (give it a whistle or two in pressure cooker or cook it covered till soft -don't overcook). Set aside.
• Wash and pat dry the yard beans, chop them and set aside

• Heat up a kadai or non-stick pan, pour the oil and crackle mustard seeds. Add in curry leaves and broken red chilies and saute for few seconds.
• Add in the onion, green chilies, salt and saute for a minute. Add the chopped yard beans, turmeric powder and saute well to mix everything. 
• Cover and half cook the yard beans in medium heat without adding water. Stir in between so that they don't stick onto the pan and burn
• Add the cooked red moong/red chori and stir well to mix everything. Cover and cook for some more time say five-seven minutes till yard bean and red moong blend well and is cooked properly. Check for the salt and adjust accordingly.
• Add the grated coconut and more curry leaves and saute to mix well. 
• Switch off the flame and serve warm with Rice/Roti. Enjoy!!!!!!

Sending this to The Kerala Kitchen event hosted by Kaveri @ Palakkad Chamayal and New U hosted by Vardhini a@Zesty Palatte

I am really honored and happy for receiving the 'Top Contributor Award'  and 'Participation Award' from Ramya of Ramya's Recipes for the participation in her Cakes for Christmas Event. Thanks a lot Ramya for this cute awards.

                        

Vendakka Pachadi/Okra Pachadi

Okra/Vendakka shallow fried and added to a thick mixture of yogurt-coconut gravy. Such a soothing curry or side dish that can be served with steamed rice/Biriyanis/any flavorful rice. Have it once and I'm sure your taste buds will never forget the taste of this pachadi.

Most of you might be familiar with Vendakka Pachadi but I never knew Okra can be used for making pachadi until Onam '11. I got to taste this curry for the first time for an 'Ona Sadya' organised by  the Kerala Cultural Society for the Association Onam Festivals and Cultural programs. I was then having it very slowly relishing the bites of fried okra and not so sour yogurt coconut gravy. But I was a bit confused about whether the pachadi has coconut-yogurt mixture or just the yogurt. Ina couple of days when I planned to make it at home I sent a message through fb to my big bro and as usual he called me immediately and cleared all my doubts.(As for readers my brother is a professional chef who had worked in different parts of the world. I admire the way he does things passionately and does wonders with anything available in the kitchens and that too by the time we think of making something, he would have just made it and walked out )
So here I'm sharing with all of you this yummy Okra/Vendakka Pachadi. Enjoy!!!

       

Ingredients:-

1. Okra/Vendakka/Lady's Finger - 12 med sized
2. Thick Yogurt/Curd - 3/4 cup
3. Grated Coconut - 3/4 cup
4. Cumin seeds/Jeera - 1 tsp
5. Green chilly - 4
6. Curry leaves a sprig
7. Coconut oil - 2 tsp(u can use oil of your choice)
8. Mustard seeds -1tsp
9. Urad dal - 1 tsp(optional, I luv to add them in pachadi)
10. Whole red chillies(I did not use it since I ran out of it) - 2
11. Salt to taste

Preparation Method:-

• Wash and pat dry the okra. Cut them into thin slices and set aside.
• Grind together coconut, cumin, green chillies, and few curry leaves. 
• Move the ground paste to a medium size bowl, add the yogurt and salt. Mix well with a spoon, add some water if needed to get to a thick but pouring consistency. Set aside
• Heat up a wok/Kadai/Pan in medium heat, add oil, mustard seeds and stir for few seconds.
• When mustard starts to crackle add urad dal, curry leaves and whole red chillies and stir for a minute.
• Add the okra and salt. Stir fry till okra become golden brown. Be careful not to get them to dark brown and burn, you will have to keep stirring it till they turn there color from light green to golden color .
• Take it off the flame and add it to the coconut-yogurt mix. Stir well and check for the salt and taste. Add more salt if desired.                     
• Serve with steamed rice or any rice of your choice

                                           

Note:- As per the original recipe okra is deep fried and pachadi taste better that way may be, I was just being health cautious and shallow fried them.                             

Pineapple Pachadi

I was unaware of pineapple pachadi till the time I came to US. It was from Seema Chechi our friend in New Jersey I learned that even pineapple can be used to make pachadi. I'm sure it is not a Malabar item, because I never had it for any marriage sadya's in Kannur. Seema Chechi is from Ernakulam and Palghat and her recipes are different from mine, but must say she is a master in veggie food. The day I landed in US for the first time we stayed at Seema chechi's home and  I remember having this pachadi from there. She also added some chopped grapes I guess and it tasted really awesome. I have added raisins instead of grapes since I did not have any grapes at home.

I just love Seema chechi's food and we used to drive from Maryland to New Jersery on many weekends during my first pregnancy when I used to feel sick of my own food  Those were good old days, thanks a lot Seema Chechi for this wonderful recipe. Enjoy!!!!!!
















Ingredients:-

1. Fresh pineapple - 2 cups(cut into small cubes)
2. Green chilly - 4(slit into halves)
3. Salt - to taste
4. Grated coconut - 1 cup
5. Mustard seeds - 1 tsp
6. Yogurt - 3/4 cup

For seasoning:-

1. Oil -2 tsp
2. Mustard seeds -1 tsp
3. Raisins - 2tbsp
4. Whole dried red chillies - 2
5. Curry leaves - few
6. Urad daal - 1 tsp
7. Water -1/2 cup

Cooking Instructions:-

1. Cook pineapple with green chilli, salt and water. Set aside
2. Grind coconut and mustard seed to a fine paste and add to the cooked pineapple.
3. With a spoon beat the yogurt just to remove the lumps if any and add to the pineapple. Stir everything gently and check for the salt and sourness.
4. Heat the oil in another pan, crackle the mustard seeds, add raisins, curry leaves, urad daal, dried red chillies and saute for a min. Add this to the pachadi.

Hint:- while cooking the pineapple make sure to add very little water. Pachadi should be thick, not watery.
This tastes better after 3-4 hours.

Cabbage Thoran(Bhaaji/Sabzi)/Cabbage Stir Fry

Thoran means a vegetable side dish (veg bhaji/sabzi) served with rice. In Kerala we make thoran's with variety of vegetables and it is a mandatory dish served daily with rice or chappathi. Cabbage thoran is Keralites favorite and this dish is lucky enough to get a special place in even Kerala Sadya dishes. I have started using the Violet cabbage instead of white one after coming to US sinve it is rich in Iron and vitamins and also is easily available in market. Cooked violet cabbage looks awesome and tastes great :). So here comes the authentic Kerala recipe of cabbage thoran, you can use white or green cabbage which ever you have handy at home. Serve with rice and Moru/yogurt curry!!!

Ingredients: -

Cabbage chopped lengthwise - 1 small
Onion finely chopped-1 medium
Chopped Green chilly – 4
Grated coconut -3 tbsp
Turmeric pwdr- 1tsp
Curry leaves few
Salt to taste
Coconut oil -2 tsp
Mustard seed – 1 tsp
Urad daal – 1 tsp
Whole red chilly – 2

Preparation Method:-



1) Mix chopped cabbage with onion, green chilly, turmeric powder, salt, few curry leaves and grated coconut and set aside (mix these entire things well with hand).
2) Heat up a frying pan, pour coconut oil, add mustard seeds and let it crackle. Add urad dhal, remaining curry leaves, red chilly and sauté for a minute.
3) Add the cabbage mix to this and stir well. Close the pan with the lid and let it cook for another 2-3 mins.
4) Open the lid, stir well and check for the taste. Switch off the flame if the cabbage is cooked enough. You really don’t have to cook this for long, the crispy cabbage tastes better.

5) Cabbage Thoran is ready to serve with Rice/Roti.