Sunday, November 27, 2011

Pavakka/Kaipakka Varuthathu (Bitter Guard Fry)


Bitter guard - 1 Big
Chilly powder - 1 -2 tsp
Turmeric powder 1 tsp
Salt as required
Curd (optional) 2 tbsp
Coconut Oil


Cut Bitter guard into thin pieces. You can cut them as rings or you can cut it into 4 pieces lengthwise and cut into thin pieces.
Mix all powders together with salt and curd and marinate the bitter guard pieces well.
Dry them well in sunlight.
Fry them well until they are crispy brown.
Serve hot with rice or eat them as a snack.

Tuesday, November 22, 2011

Varutharacha Chicken Curry(Chicken in roasted coconut paste gravy)

This recipe is a regular at my house as my family loves it a lot.
It had been waiting in my drafting list for long. Finally it gets its place. I had been holding it since I was not happy with the picture. Hoping to replace with a good one , when I make it next time.


Chicken 1 Kg
Onions 4
Shallots 15
Garlic chopped 3 tbsp
Ginger chopped 2 tbsp
Green chillies 8 slitted lengthwise /chopped
Coconut 3/4 cup
Coriander powder 2tbsp
red chilly powder 1.5 tbsp
Hot chilly powder 1.5 tbsp
Garam masala powder(freshly ground) 2tsp
Curry leaves 2-3 springs


1.Wash the chicken well with vinegar, salt & turmeric powder and keep aside.
2. Dry roast the coconut until dark brown colour. Stir continuously when you do   this and make sure coconut is not burnt.
3. Add the powders to this and stir well until they are mixed and set it to cool.
4. Saute onions & shallots in a pan with required oil, until they are golden brown in colour.
5. Now add in Ginger, garlic & green chillies. Saute well until all are blended well.
6. Throw in the curry leaves.
7. Grind the cooled dry roast coconut masala mixture first without water , and then add some water so that they form fine paste.
8. Add this to the pan and blend them well.
9. Check for the salt & consistency.
10. Add the chicken pieces & add some more water if you like more gravy.
11. Serve hot with rice, chappatty, Appam, bread, etc.


If you are using pressure cooker, give one whistle for the chicken to cook. Chicken gets cooked fast so be careful not to give more.

Friday, November 11, 2011

Kerala Style Ayla Curry/ Mackerel Fish Curry Kerala Style


1. Ayla(Mackerel) - 2
2 Shallots 6 crushed
3. Green Chillies 4 large slitted
4. Ginger 1 small piece crushed
5.curry leaves 1 strand
6. Oil required
7. Red Chilly powder 2 tsp
8. Chilly powder - 1/2 tsp
9.Turmeric powder 1dsp
10. Mango 1 small,cut into pieces lengthwise, after skin is removed
11. Coconut milk thick - 1/2 coconut's


Whenever possible use a manchatty for cooking fish.It gives the real taste to the fish curry.
Heat oil when the pot is hot and add the shallots, green chilies, ginger, curry leaves when the oil is hotel.
Stir them well until the shallots are translucent.
Stir little more time until everything has combined well.
Meanwhile make a mixture of chilly powder and turmeric powder with little amount of water.
Add this to the shallot mixture in the pot and continue stiring.
Stir for around 7-10 mins continuously.
Add coconut milk, salt and mango and improve the flame a bit.
Now add the mango pieces and improve the flame bit more, a little less than high.
Let it cook covered.
Check out if cooked well after 7-10 mins
Server with rice..Yum..
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