Kerala Recipes – MariasMenu

This recipe kinda happened by chance!

I guess, often times when things happen by chance without any planning or premeditating or elaborate decision making, there is a beauty in it. That holds true in the case of this recipe as well.

I was all set to make some Olan, when I realised, I dont have any Vanpayar (red cowpeas) with me. Search for recipes with Ash gourd lead me to this recipe. I'm so glad I found out this one.

It's not like it's a different or unique recipe, but it has a familiarity and soothing feeling that comforts you, that makes you smiling.

I'm not sure whether this is a part of Onam sadya, but you can easily make it a part of sadya ;) This curry along with some ghee, pappad and rice is a super combo.

If you are looking for a veg curry for rice, with some flavor and texture, go ahead, this is for you!

Thank you so much Bharathy for this lovely recipe.

You can see all the Onam recipes here

Kumbalanga Parippu Curry (Ash Gourd Moong Dal Curry)

A traditional Kerala style veg curry for rice. Ash gourd and moong dal is cooked with ground coconut paste and spices.

Author Maria Jose Martin

Ingredients

1.5 cups Diced Ash gourd (kumbalanga)
1/4 cup Moong dal (cherupayar parippu)
4 tbsp Grated coconut
1 Green chilli chopped
1/2 tsp Chopped garlic
4-5 Black peppercorns
1/4 tsp Turmeric powder
A pinch Cumin
Salt
For Tempering
1/2 tsp Mustard seeds
4-5 Pearl/small onion sliced
1-2 Dry red chilli
Curry leaves
2 tsp Coconut oil

Instructions

Grind together coconut, green chilli, garlic, turmeric powder, pepper corns and cumin with 1/4 cup water to a smooth paste.
Dry roast moong dal in pressure cooker for 4-5 mins on low flame or till the roasted smell comes (refer notes). Rinse the roasted moong dal under runing water a couple of times. Add it back to the pressure cooker. Add 1/2 – 3/4 cup water to it and bring it to boil. Reduce flame to lowest and cook for 3-4 mins.
Add diced ash gourd, ground coconut, salt and 1/2 cup water to the moong dal. Close the cooker and cook for 4-5 whistles on full flame. Switch off the gas and let the pressure drop naturally. Open the cooker and mix everything well. Do a taste test and add more salt if required.
Heat coconut oil in a small deep pan. Crackle the mustard seeds and add sliced pearl onions and curry leaves. Once the onions begins to brown, add dry red chilli. Fry for a min and add to the curry.

Notes

This curry has a semi gravy consistency. The curry tends to thicken a bit as it rests, so adjust the qty of water accordingly.

Make sure you keep a close watch during this step, otherwise it may burn.

Pyasam season is officially here! Do you have a fav Payasam recipe that you like the best or are you in love with all Payasams ;)?

Like I've said many times before I love Jaggery and coconut milk payasams. I'm not a big fan of milk-based Payasams especially Semiya Payasam ;)

So, sometime ago when my friend Deepa gave me Semiya Payasam that looked brown in color I was a bit curious to see how it tastes like?

If you go by the cake recipes here, you should know that “caramel” is a fav flavor of mine and for that very reason I liked the Brown Semiya Payasam too.

The caramel flavor enhances the flavor of the dish and the caramelised nuts do add a beautiful crunch to the payasam. I liked it chilled.

Please do give it a try, if you want to try something different for Onam or if you like caramel flavor. Hope your Onam preps are almost done and you are set to welcome the festival of togetherness!

Jose and me, Wish you a very Happy Onam!

Here is the recipe…

Recipe from here

Caramel Semiya Payasam

A modern twist to traditional Indian dessert of Semiya (vermicelli) kheer. Vermicelli is cooked in caramel flavoured milk and topped with praline. A perfect dessert for your party.

Course Dessert, Dessert – Indian traditional sweets and dessert, No Bake desserts

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Semiya payasam, Caramel semiya payasam,

Author Maria Jose Martin

Ingredients

1 ltr Full fat milk
3/4 cup Semiya (vermecelli)
3/4 cup Sugar
2 tbsp Sago optional
2 tbsp Ghee
6-8 Cashew nuts
8-10 Raisins
3 Crushed cardamom
A pinch of Salt

Instructions

Heat 1 tsp ghee in a frying pan. Add 3/4th of the semiya from the above qty. Fry till the semiya reaches a golden brown color (make sure it's not over fried). Once the semiya is golden brown in color, add the rest of the semiya, mix well and remove from fire. (refer notes)
In a heavy bottomed wide and deep pan, add 3 tbsp sugar from the above qty. Add 1.5 tbsp of water to this and caramelise. Once the sugar caramelises and reaches an amber shade add 1/4 cup of hot water (be careful while adding it, it will splash). Mix well.
Add milk and 1/2 – 3/4 cup water to this. Mix well. Bring it to a rolling boil.
Once the milk starts boiling add semiya and mix well. Bring it to boil and simmer till semiya cooks through.
Once the semiya is almost done, add the sugar and mix well. Make sure semiya retians a bite to it and not become soft completely (refer notes). At this stage you can add cooked sago (if using) and mix well.
Add crushed cardamom and ghee fried raisins to the payasam. Add a pinch of salt to balance the taste. Switch off the gas. Cover and let the payasam rest for 15 – 20 mins.
Caramelise 2 tbsp sugar (you can either take it from the 3/4 cup mentioned above or use extra, depending on the sweetness level you prefer). Once the sugar caramelises, add cashew nuts. Make sure the nuts are coated well with caramel. Transfer to a butter paper and let it cool completely.
Crush the cooled caramelised nuts with a rolling pin. Transfer the payasam to individul serving bowls and garnish with caramelised nuts.
You can serve this at room temp or chilled.

Notes

I've used nonroasted semiya for this recipe.

A portion of semiya is kept aside (without frying) so that it ensures uniform distribution of semiya in the milk.

You can add more sugar if you prefer it. Also you can add 2 tbsp condensed milk for a more creamier payasam.

Make sure the sugar doesnt burn while caramelising otherwise it will spoil the taste of payasam.

If you are not a fan of caramelised nuts, you can just fry the nuts in ghee and add to Payasam.

The other day, I happened to see a meme about Olives and adulthood. How your relationship with Olives changes from childhood to adulthood.

Well, my relationship with Achinga (string beans) is somewhat similar. Achinga and me didnt get along for a long time! It took me sometime, to get used to the taste of this vegetable.

I remember having it sometime during my childhood and at that time, it felt pokey and chewy. After that, I never even tried it for a long time. Then somewhere along, I tried cooking it just for a change and I kinda liked it.

Well, I'm yet to reach the stage of “literally inhaling” Achinga, but am somewhere between I dont mind them and yay, it's achinga ;)

I've posted an Achinga Mezhukkupuratti recipe earlier, this is somewhat similar but we are adding another vegetable here. I liked this combo preparation and it was something different for me.

This is a typical everyday Kerala cooking recipe using only basic ingredients but high on flavor. Do, give it a try and see for yourself.

Here is the recipe…

Achinga Kaya Mezhukkupuratti

A simple, tasty, and healthy veg side dish for rice made with string beans and raw banana. This simple recipe using basic ingredients packs lots of flavor and texture.

Course Lunch, Dinner

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Achinga Kaya Mezhukkupuratty, Long Beans Stir Fry, Veg Stirfry

Author Maria Jose Martin

Ingredients

250 – 300 gms Achinga cut into 1 inch pieces
2 medium – big Kaya (raw banana) cubed
1/3 cup Thengakothu (coconut bits)
1/2 tsp Turmeric powder
10-15 Small / pearl onion
1 tsp Chopped garlic
2-3 Dried red chilli
1/4 tsp Whole black pepper
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1/2 tsp Pepper powder
Salt
Coconut Oil
Curry leaves

Instructions

Combine diced achinga, kaya, coconut bits, 1/2 tsp turmeric powder, salt and 1.25 cups of water. Bring it to boil. Reduce flame to lowest and cook till achinga and kaya is done and water is dried completely.
Crush together small onion, chopped garlic, dried red chilli and whole black pepper.
Heat oil in a pan. Add curry leaves and crushed masala. Cook for 3-4 mins, until the raw smell goes and onion turns brown.
Add 1/2 tsp each turmeric, chilli and pepper powder. Fry for 1-2 mins. Add 1 tbsp hot water to bring everything together.
Add cooked achinga and kaya. Mix well. Cook for 2-3 mins and remove from heat. Serve with rice.

Notes

For added flavor, you can also use some dried prawns. Crush it along with shallots and garlic and use it.

Are you looking for a mildly spiced yet flavor-packed side dish for Appam/Idiyappam/Puttu/Pathiri… well those kinda things?

Look no further, here is a perfect Chicken Curry that goes well with almost anything!

This is basically a typical Kerala Style Chicken Curry recipe. It has spices, it has coconut milk. Then, what makes it different from the other Kerala Chicken Curries?

We are using whole spices here, adding lightly crushed whole spices in the beginning, adds flavor to the dish. Also, we are using pearl onions in the gravy, which adds more depth to the curry.

If you are a fan of traditional Kerala cooking, do try out this recipe and let me know what did you pair it with?

We had it with Puttu, Appam and Pathiri.

Kozhikkodan Chicken Curry

Traditional Kerala Chicken Curry highligthing the flavors of spices and coconut milk. A great side dish for Appam, Puttu, Pathiri etc;

Course Breakafst, Lunch, Dinner

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Kozhikkodan Chicken Curry, Chicken Curry, Kerala Chicken Curry, Chicken Curry with coconut milk

Servings

Author Maria Jose Martin

Ingredients

500-550 gms Chicken measured after cleaning
2 Cardamom
2 Cloves
1 small piece Cinnamon
1/2 tsp Whole black pepper
1/2 tsp Fennel seeds
10 Pearl/small onion
1 tbsp, each Chopped ginger & garlic
2 Green chilli sliced
2 big Onion sliced
1 big Tomato sliced1/2 -1
1/2-1 tbsp Kashmiri chilli powder
1-1.5 tbsp Coriander powder
1/2 tsp Turmeric powder
1.5 cups Medium thick coconut milk
1/2-3/4 cup Thick coconut milk
To Temper
6-8 Pearl/small onion sliced
2 Dry red chilli
Curryleaves
2 tbsp + 2 tsp Coconut oil
Salt

Instructions

Crush together cardamom, cloves, cinnaomon, pepper and fennel seeds.
Crush together pearl onion, ginger & garlic and green chilli
Heat 2 tbsp oil in a deep and wide pan. Add the crushed whole spices (cardamom-fennel seeds). Add sliced onion and cook till it browns.
Add crushed small onion, ginger & garlic and green chilli. Cook for 3-4 mins or till the raw smell goes.
Add sliced tomato, curry leaves and salt. Cook till tomato becomes soft.
Add all the spice powders and cook for 3-4 mins, till the raw smell goes and oil starts appearing. Add 1-2 tbsp hot water to bring together the masala.
Add cleaned chicken pieces. Mix well. Make sure the chicken pieces are coated well with masala.
Once chicken starts changing color, add medium thick coconut milk. Bring it to boil. Reduce flame to lowest, cover and cook till chicken is done, around 25 mins.
Add thick coconut milk and mix gently, so that it's incorporated well into the curry. Continue cooking on lowest flame for 5 mins.
Meanwhile heat 2 tsp oil in a small pan and crackle the mustard seeds. Add sliced pearl onions, curry leaves and dry red chilli. Once it browns, add to the curry. Cover the dish and let it rest for 15 – 20 mins for the flavor to seetle in.

Notes

The curry is medium spicy, if you want to increase the heat, increase the qty of green chilli and chilli powder.

The curry tends to thicken as it rests, so adjust the the qty of gravy accordingly.

Here's a simple veg curry for rice! Pavakka (Bitter Gourd) is one vegetable which I learnt to appreciate over time.

The timeline of moving from “strong dislike” to “appreciate” was quite a long one though ;) Anyway, these days I quite enjoy the vegetable especially if it's pavakka theeyal.

However, Jose is still in the process of learning to appreciate it. I was planning to speed up that process with this curry. It's his paternal grandmother's recipe.

Ammachi was very famous for her culinary skills and Jose still misses her cooking. Though he is yet to reach the “appreciation stage”, he did like the curry. I guess it's mostly to do with it being his “Ammachi's” recipe.

Anyways, I really loved it. It has a good flavor combination – the bitterness of pavakka is subdued a bit with the combination of coconut milk and tamarind. Also, if you like to balance the flavors, add jaggery too.

Serve with rice and pappad and am sure you will also like it.

Here is the recipe…

Pavakka Puli Curry (Bitter Gourd in Tamarind Coconut Sauce)

Bitter Gourd cooked in a flavor packed tamarind coconut milk gravy. Tastes great with rice and pappad.

Course Lunch

Cuisine Indian, South Indian, Kerala, Keralan

Author Maria Jose Martin

Ingredients

150 gms Bitter Gourd (pavakka) sliced
4 Small/Pearl onion sliced
1 Green chilli sliced
1/4 tsp Turmeric powder
1/2 tsp Kashmiri chilli powder
1/2 tsp Coriander powder
small lemon size Tamarind soaked in 2-3 tbsp warm water
1 small – medium Onion sliced
1 Green chilli sliced
1 tsp Sliced ginger
1/4 tsp Turmeric powder
1 tsp Kashmiri chilli powder
1 tsp Coriander powder
1/2 tsp Fennel powder
3/4 -1 cup Medium thick coconut milk
1/3 – 1/2 cup Thick coconut milk
For tempering
1/2 tsp Mustard seeds
4 Small/pearl onion sliced
2 Dry red chilli
Salt
Curry leaves
1/2 – 1 tbsp Coconut oil

Instructions

Add salt to the cleaned and sliced pavakka and gently massage it with your finger tips. Add sliced small onion, green chilli, 1/4 tsp turmeric powder, 1/2 tsp kashmiri chilli powder, 1/2 tsp coriander powder and tamarind pulp. Marinate for 15 mins.
Heat coconut oil in a deep chatti/pan. Add sliced onion, sliced green chilli, sliced ginger and curry leaves. Cook till onion browns.
Add 1/4 tsp turmeric powder, 1/2 tsp fennel powder, 1 tsp kashmiri chilli powder, 1 tsp coriander powder. Mix well and cook for 2-3 mins, till oil starts appearing.
Add marinated pavakka pieces. Mix well.
Add medium thick coconut milk, bring it to boil. Reduce flame to lowest and cook for 12-15 mins or till pavakka is done.
Add thick coconut milk and cook for another 3-4 mins on lowest flame. Add tempering and remove from fire.
For tempering: heat 1-2 tsp coconut oil in a small pan. Crackle mustard seeds. add sliced small onion, dry red chilli and curry leaves. Once onion browns, add to the curry. Let the curry rest for 10-15 mins, before serving.

Notes

You can add 2 tsp jaggery powder if you like to add a hint of sweetness to the curry. If using, add it along with thick coconut milk.

The curry tends to thicken as it rests, so adjust the qty of the gravy accordingly.

Here's something to include in your Christmas Menu!

Over the years, I collected many duck recipes to try and share with you, but it never happened. Look's like, now is the time.

This is a traditional Kerala style Duck curry. The curry is flavor-packed with well-balanced spices and is a perfect side for Appam, Puttu, or Idiyappam.

I do hope you get to try this for Christmas. Btw, if you like Duck Roast, check out this recipe, it's one of the oldest and a favorite recipe on MM.

Also, did you check out the Giveaway post? So, what's your entry?

Here is the recipe…

Kerala Style Duck Curry

Duck cooked with spices and coconut milk in traditional Kerala Style. Pairs well with Appam, Puttu and Idiyappam.

Course Breakafst, Lunch, Dinner

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Kerala Style Duck Curry, Duck Curry Recipe, Kerala Duck Curry recipe, duck curry recipe for appam

Author Maria Jose Martin

Ingredients

1/2 kg Duck cut into medium size pieces and marinate with salt and turmeric powder.
2 Green cardamom
2 Cloves
A small piece of Cinnamon
1/4 tsp Cumin seeds
1/2 tsp Fennel seeds
1 tsp Whole black pepper
1/2 tsp Turmeric powder
2 tsp Coriander powder
10+2 Small/pearl onion sliced
2+1 Green chilli slit lengthwise
1/2 tbsp, each Crushed ginger & garlic
1.25 – 1.5 cups Medium thick coconut milk
For Tempering
1/2 tsp Mustard seeds
4-6 Small/pearl onins sliced
1 Medium tomato sliced
Curry leaves
Salt
1+1 tbsp Coconut oil

Instructions

Crush together cardamom, cloves, cinnamon, pepper, cumin and fennel seeds.
To the smallest jar of the mixie add 1/2 tsp turmeric powder, 2 tsp coriander powder, 2 sliced pearl onions, 1 green chilli and crushed whole masala (above ingredients). Grind everything together with 2 tbsp water to a coarse paste.
Heat 1 tbsp oil in a pressure cooker and add remaining sliced pearl onions (10), green chillies (2) and crushed ginger & garlic.
Once it browns, add ground paste and salt. Fry for 3-4 mins, until the raw smell goes and oil starts appearing. Add 1-2 tbsp of hot water, if it sticks to the bottom.
Add cleaned duck pieces and mix well. Once the pieces are coated well with the masala, add coconut milk.
Cover the cooker and cook till, it's done. (refer notes)
Heat 1 tbsp oil in a wide and deep pan. Crackle mustard seeds. Add sliced pearl onion (4-6), curry leaves. Cook till onion browns. Add sliced tomato and cook till it softens.
Add the cooked duck along with gravy. Combine everything well. Cook for another 5-7 mins on lowest flame. Remove from fire. Let the curry rest for at least half an hour for the flavors to develop.

Notes

I used broiler duck with skin on. The fat tends to ooze out from the skin and forms a layer while the curry rests. Make sure to mix well before serving.

For pressure cooking – After the first whistle on full flame, I reduced the flame to the lowest and cooked for 3-4 whistles. Wait for the pressure to drop naturally and open the cooker.

It's better to make the curry one day in advance for the flavors to develop fully. The curry tends to darken as it rests.

Sharing a Mutton recipe after a long time!

It took me some time to find a good place to get mutton. Tried a few places and though their meat was good, the smell was strong and off-putting.

Finally, I was quite happy with the batch I got last time and this recipe happened. I was waiting to try out this recipe for quite sometime.

This recipe uses very basic ingredients, but the flavor is spot on. If you like meat dishes coated well in masala and roasted to a dark colour and with the perfect blend of spices highlighting the flavour of black pepper, this is for you!

You can see other Mutton recipes here.

Here is the recipe…

Mutton Pepper Varattu (Roast)

Course Appetiser, Main Course

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Mutton Pepper Roast, Mutton Pepper Varattiyathu, Mutton roast, Kerala Mutton Recipes, Goat Roast recipe, Kerala style Goat recipes, Lamb Recipes, Indian style Mutton Recipes

Author Maria Jose Martin

Ingredients

500 gms Mutton cut into medium size cubes and cleaned
1 tbsp Lemon juice
1/2 tsp Fennel powder
1/2 tsp Garam masala
1/2 tsp Turmeric powder
1 tsp Kashmiri chilli powder
2 tsp Coriander powder
2 medium Onions sliced
1/2 tbsp, each Crushed ginger & garlic
12-15 Shallots/pearl onions sliced
1 tbsp + 1.5 tsp Crushed pepper powder refer notes
Curry leaves
Salt
2 tbsp Coconut oil

Instructions

Marinate cleaned mutton pieces with lemon juice, fennel powder, garam masala, turmeric powder, kashmiri chilli powder, coriander powder and salt.
Heat 1 tbsp oil in a pressure cooker. Add sliced onions and cook till it browns.
Add marinated mutton pieces, curry leaves and 1 tbsp crushed pepper powder. Give a good mix and cook on low flame for 4-5 mins. Add 1 cup water and bring it to boil.
Pressure cook the mutton till it's done and the gravy is thick. Refer notes.
Heat 1 tbsp oil in a wide pan. Add sliced shallots, crushed ginger & garlic and curry leaves. Cook till it browns.
Add 1.5 tsp crushed pepper powder and fry for a min.
Add cooked mutton along with the gravy and give a good mix. Cook on lowest flame for 7-10 mins until the gravy is almost dried and mutton is roasted well.
Switch off the flame and let the curry rest for half an hour or so for the flavors to settle in. Serve hot with rice, appam, chapathi etc;

Notes

I have used 1 tbsp + 1.5 tsp Crushed pepper powder. However, if you like you can use up to 2 tbsp pepper powder. Try to use freshly crushed pepper powder for more flavor.

Pressure cooking time may vary depending on the type of mutton you use. This is what I do usually. Cook the mutton on full flame till the first whistle comes. After that, reduce the flame to low – medium and cook for 10-12 whistles. Switch off and let the pressure drop naturally. Open the cooker and see if it's done. If not, pressure cook again and make sure to add more water, if required, for the second time.

I strongly recommend using coconut oil for this recipe. Also, if you like you can add coconut bits (thengakothu). Add it along with mutton pieces.

The dish tastes better on the second day.

Sharing a Fish recipe after sometime.

Have you tried Kerala Fish Fry? If not, it's something you need to remedy at the earliest!

So, try recalling the best ever Kerala fish fry you've ever had. How do you feel about covering that fish fry with a spicy masala packed with tons of flavor? This dish is exactly that.

Pearl onions, garlic, red chilli flakes, Malabar tamarind and tons of curry leaves come together to create this beautifully spiced dish.

You can have on it's own as a starter or you can have it with rice or appam.

Do try it and let me know how you like it.

Here is the recipe…

Recipe from here

Fish Perattu/Varattiyathu (Fried Fish Roast)

Course Lunch

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Fish Fry, Spicy Fish Fry, Fish Roast

Author Maria Jose Martin

Ingredients

250 gms Fish cut into small-medium size cubes
For Marination
1.5 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
1 tsp Ginger garlic paste
1/2 tsp crushed black pepper powder
1/2 -1 tsp Lemon juice
1/2 tsp Coconut oil
Salt
For Masala
15-20 Small/pearl onion
2 tsp Garlic refer notes
1 tsp Ginger
1/2 tbsp Dry red chilli flakes
1/2 – 1 tsp Crushed black pepper
1/2 tsp Turmeric powder
1/2 – 1 tbsp Coconut oil
A pinch Fenugreek (uluva) powder
1 piece Kudampuli (fish/malabar/kerala tamarind) soaked in 1-2 tbsp, warm water for 10-15 mins
Salt
Curry leaves

Instructions

Marinate the cleaned fish cubes with the ingredients listed under "for marination". Keep aside for half an hour.
Shallow fry the fish pieces in a wide pan, till it's almost done.
Crush together the pearl onion, garlic with skin, and ginger.
Add turmeric powder, crushed red chilli flakes, crushed black pepper, coconut oil (1/2-1 tbsp) and curry leaves to the crushed pearl onion, ginger & garlic. Mix everything well with your fingertips.
Heat 1 tbsp coconut oil (use the same pan itself) and add the pearl onion and spice mixture. Cook for 4 – 5 mins or till the raw smell goes. Add a pinch of fenugreek powder. Add soaked kudampuli along with the pulp.
Add fried fish pieces and salt. Mix well. Cover and cook on low flame for 8-10 mins.
Add some more curry leaves and remove from fire.

Notes

I used king/seer fish (neymeen) for this dish. You can use any meaty fish for this dish. Try to use fresh fish for maximum flavor.

You can adjust the spice levels to suit your taste.

For the masala, garlic is used with the skin.

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It's been two years since I posted a Prawns recipe! I think it's a long gap and I really missed sharing new prawns recipes with you.

I tell myself that am more of a veg person and not big on non-veg, well…. give me a plate of this garlic prawns fry or beef fry, I gobble it up like there is no tomorrow. Sometimes I amaze myself with the things I say ;)

We love anything garlicky and so when I saw this recipe, I was sure that we will love it, and well we did! Apart from the flavor I also “loved” that it's super easy to make and there is not much chopping and prep work. I'm a big fan of such recipes.

This is a “Must Try” recipe recommendation from me. It's big on flavors and low on work, a perfect combo if you ask me.

Here is the recipe…

Recipe from here

Kerala Style Garlic Prawns Fry

Course Appetiser, Lunch, Dinner, Light Snacks

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Garlic Prawns, Prawns Fry, Kerala Style Prawns recipe

Author Maria Jose Martin

Ingredients

300-350 gms Prawns measured after cleaning
1 tsp Ginger garlic paste
1/2 tsp Turmeric powder
2 tsp Kashmiri chilli powder
1/2 tsp Pepper powder
1/4 -1/2 tsp Fennel powder
1/8 tsp Fennel seeds
1 tbsp Cornflour
1/2 tbsp Vinegar
Salt to taste
1.5 – 2 tbsp Finely chopped garlic
2 Green chillies slit lengthwise
Curry leaves
1.5 – 2 tbsp Coconut oil

Instructions

Marinate the cleaned prawns with ginger garlic paste, turmeric powder, Kashmiri chilli powder, pepper powder, fennel powder, fennel seeds, cornflour, vinegar and salt. Keep it aside for half – one hour.
Heat oil in a wide pan, add the finely chopped garlic, when it begins to brown, add green chillies and curry leaves. When it becomes golden brown, transfer it to a plate.
To the same pan (add more oil, if required) add marinated prawns. Cook till it's one and both sides become golden. Keep in mind, prawns cook fast and overcooking will turn it rubbery.
Add the fried garlic, green chillies and curry leaves to the cooked prawns. Toss it so that it's combined well. Transfer to a serving plate. Serve hot.

Notes

You can serve this as an appetizer or a side for rice. We had it as an appetizer and had chili mayo as a dip.

If planning to serve as an appetizer, it's better to use medium-big size prawns.

You can make it a veggie version with potatoes/mushroom/cauliflower. For potatoes, I think parboiled potatoes work best.

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Going back to the basics…

Thoran (stir fry with coconut) is a staple in Kerala lunch. We tend to make thoran with almost everything. Give any veggie to a Malayali and we will make thoran out of it ;)

Though achinga is a vegetable that is widely used in Kerala, I started liking it only recently. It was more of an acquired taste.

I tend to make it as mezhukkupuratti (stir fry without coconut) mostly but made this thoran for a change.

This is a straightforward recipe with no frills and a pretty basic one. No fancy words to describe it, it's just an everyday dish that you can make for lunch. It tastes good and it's healthy.

Give it a try and see how you like it.

If you like achinga check out Achinga Mezhukkupuratti and Achinga Kaya Mezhukkupuratti as well.

Here is the recipe…

Achinga Thoran

Author Maria Jose Martin

Ingredients

1/2 kg Achinga (long beans)
3/4 cup Grated coconut
A pinch Cumin seeds
1/2 tsp Turmeric powder
12-15 Small/pearl onion
1 tsp Chopped garlic
3- 4 Dried red chilli
Salt
1/4 -1/2 tsp Mustard seeds
1 tbsp Coconut oil
Curry leaves 2 sprigs

Instructions

Clean and trim the ends of achinga and cut into 1 inch long pieces.
Crush together grated coconut, cumin, turmeric powder, small onion, garlic and dry red chilli into a corase paste. You can use a mortar and pestle or just pulse it once in a mixie.
Heat oil in a wide pan and crackle the mustard seeds. Add the crushed coconut and curry leaves. Cook till the raw smell goes, around 4-5 mins on low flame.
Add achinga with salt and mix well. Sprinkle a little water. Cover and cook till it's done, around 7-8 mins on low flame. Remove the cover, stir and continue to cook on low flame for another 2-3 mins and remove from fire.
Serve with rice.

Notes

You can adjust the qty of coconut to your liking. I like a good amount of coconut in my thoran, so I've used it accordingly.

Make sure you stir it in between, so it doesn't stick to the bottom. Also sprinkle water in between, if required.

The cooking time may vary depending on whether the beans are tender or not.

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I've been wanting to share this recipe with you for a long time! In fact, this is one of the most requested recipes too.

I know it took me a long time to share this, but here we are!

Jose's mom is known for her pickles. Mummy's fridge is always stocked with a variety of homemade pickles and her Lemon and dates and Fish pickle are our favorites.

Usually, mummy makes the pickle and I gladly pack them and bring it over. But the last time we visited them, I also joined her while making fish pickle and made sure to write down the detailed recipe.

Finally, after the long wait, here it is for YOU!

Kerala Style Meen Achar (Fish Pickle)

Course Appetiser

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Meen Achar, Kerala meen achar, fish pickle, kerala fish pickle

Author Maria Jose Martin

Ingredients

500 gms Fish, cut into bite – size cubes (we used king fish) measured after cleaning
1 tbsp, sliced Ginger
1 tbsp, sliced Garlic
1 – 1.5 tsp Ginger garlic paste
4 Green chilli, sliced
1 tsp Mustard seeds
1 tsp Fenugreek seeds
1 tbsp + 1 tsp Chilli powder
1 + 1/2 tsp Turmeric powder
1/4 cup Vinegar
1 tsp Sugar
1 cup Boiled and cooled water
1 cup Vegetable oil
1/2 cup Sesame/gingely oil
1 stem Curry leaves
Salt

Instructions

Marinate cleaned fish pieces with 1/2 tsp turmeric powder, 1 tsp chilli powder and salt for half an hour.
Heat vegetable oil in a deep and wide pan. Deep fry the marinated fish pieces till it becomes crispy and dark brown in color. (refer notes)
Strain the oil used for frying and keep it aside.
Add sesame oil to the same pan and crackle mustard and fenugreek seeds. Add sliced ginger, garlic, and green chilli. Fry till golden brown and transfer to a plate.
Make a thick paste by adding vinegar to turmeric powder (1 tsp) and chilli powder (1 tbsp).
Add ginger – garlic paste to the same oil (sesame) and fry for 2 mins or till the raw smell goes. Add vinegar spice paste to this. Fry for 2-3 mins or till it gets roasted. Add 1 tsp sugar to this. Mix well.
Add 1 cup boiled and cooled water to this and bring it to boil. Add fried fish pieces along with fried ginger, garlic, and green chilli. Let it boil.
Reduce the flame to the lowest and cook for another 5 mins. Chech for salt and vinegar. If more vinegar is required, boil it before adding to the pickle. Remove from fire.
As the pickle cools add the strained oil (oil used for frying fish) little by little. Once the pickle cools down completely, pour the remaining oil (oil used for frying fish) on top. Press down the fish pieces in the bottle, so that oil comes to the top.

Notes

Make sure you don't crowd the pan while frying the fish. You can fry it in batches.

Make sure the oil layer is on top of the pickle (if you don't have enough leftover oil, you may take a half cup of oil, bring it to a boil, cool down and add it to the pickle)

The pickle can be stored in an air-tight jar in the fridge for 1-2 months.

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Mushroom Potato Masala, well the name is kinda self explanatory. The mushroom was supposed to be the star and the potato was a seat filler. However, potato turned out to be a star as well and not just a seat filler.

Though I buy Mushroom often, it ends up in pasta or omelet. This time I wanted to make a curry out of it and here you go.

This Mushroom Potato Masala is a simple and easy veg dish recipe that goes well with rice and roti. Mushroom gives the flavor and potato adds texture to this humble but tasty dish.

Give it a try and let me know how you like it, ok?

Fan of Mushrooms? Check out Mushroom Quiche, Mushroom Potato Pie, Spinach Mushroom Rolls

Here is the recipe…

Mushroom Potato Masala

Course Side Dish

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Mushroom Potato Masala, Mushroom Potato curry, veg side dish

Author Maria Jose Martin

Ingredients

200 gms Mushroom, sliced I used white button mushroom
1 medium Potato cubed and parboiled
1 big Onion chopped
1.5 – 2 tsp Crushed garlic
1 tsp Crushed ginger
2 Green chilli slit lengthwise
1/2 tsp Turmeric powder
1.5 – 2 tsp Coriander powder
1/2 tsp Fennel powder
1/2 – 1 tsp Pepper powder
1/4 – 1/3 cup Medium thick coconut milk
2 tbsp Chopped coriander leaves
Salt
1 tbsp Coconut oil

Instructions

Heat oil in a wide pan. Add chopped onion and cook till it caramelises.
Add crushed ginger garlic and green chillies. Cook for 2-3 mins or until the raw smell goes.
Add all the spice powders (turmeric, coriander, fennel & pepper powder). Cook for 2-3 mins or until oil starts appearing.
Add mushroom and salt. Mix well and cook on low flame for 5-7 mins.
Add parboiled potato to the masala and cook till both mushroom and potato are done.
Add medium thick coconut milk, bring it to boil, reduce flame and cook till gravy is reduced.
Drizzle 1 tsp ghee (optional, but recommended) and add chopped coriander leaves.
Serve hot with rice or roti.

Notes

You can sub mushroom with cauliflower if you like. If you like to have gravy, increase the quantity of coconut milk.

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For the past couple of years, though I wanted to share Easter special posts with you, it didn't happen. This year I was hoping I could share at least one recipe with you and this Kerala Chicken Roast did it.

This is a flavor-packed Kerala Chicken Roast recipe that goes well with plain rice/pulao/appam etc; I wanted something that can be done quickly without compromising all the flavors.

I've posted other Kerala Chicken roast recipes before but they all had coconut in them in one form or another. So, I wanted to try one without coconut and here you go.

I do hope you get to try it and enjoy it as much as we did.

We, Jose and Maria, Wish you and your loved ones a very Happy Easter!

You can see other Easter recipes here

Here is the recipe…

Kerala Chicken Roast

Course Main Course, Main Dish

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Kerala Chicken Roast, Kerala Style Chicken Roast, Easy Chicken Roast

Author Maria Jose Martin

Ingredients

1/2 kg Chicken, cut into small – medium size pieces measured after cleaning
2 medium – big Onion sliced
1 medium Tomato sliced
2.5 – 3 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
1/4 – 1/2 tsp Fennel powder
1/2 tsp Chicken/meat masala
1/2 tbsp Crushed garlic
1-2 tbsp Chopped coriander leaves
1 tbsp Chopped cashew nuts
Salt
Curry leaves
2 tbsp Coconut oil

Instructions

Marinate cleaned chicken pieces with sliced onion, tomato, kashmiri chilli powder, turmeric powder, fennel powder, chicken masala and salt. Add 1/3 cup water to this and pressure cook for 1 whistle on full flame. Switch off the gas and let the pressure drop naturally.
Separate the chicken pieces from the gravy.
Heat oil in a wide pan and shallow fry the chicken pieces till it's golden brown on both sides. Transfer the chicken to a plate.
To the same frying pan (add more oil if required), add crushed garlic and fry well for 2-3 mins. Add the onions and tomatoes from the pressure cooker (excluding the stock/cooking water) to the pan.
Cook till the onions caramelise. Add the stock/cooking water to the caramelised onions and tomato. Bring it to boil. Add fried chicken pieces. Reduce flame to the lowest. Cover and cook till the gravy is almost reduced and chicken pieces are coated well with the masala.
Fry the chopped cashew till it's golden brown. Garnish the cooked chicken with fried cashews and chopped coriander leaves.
Serve the chicken roast with rice/roti/pathiri/appam

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Uppumanga Chammanthi and rice are one of the ultimate comfort food for most Keralites. It really can be called heartwarming food.

If you ask me… Chammanthi is a tricky thing to make. It may look so simple and it is, but you may not get it right all the time! The key is not to add water while grinding it.

During our last trip to Trivandrum, Mummy gave us some uppumanga (pickled raw mango) and uppilitta kanthari (pickled bird's eye chilli). These two are flavor bombs and I combined these together in this recipe.

It sure was a treat! Boiled rice along with this chammanthi and curd is a match made in heaven. I do hope you get to try this as well.

Btw, have you tried the Uppumanga Curry?

Here is the recipe…

Uppumanga Chammanthi

A traditional Kerala side dish for rice made with coconut and pickled mango and chillies.

Course Lunch, Dinner

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Uppumanga Chammanthi, Manga Chammanthi, Thenga Chammanthi

Author Maria Jose Martin

Ingredients

1 cup Grated coconut
1/2 cup Chopped Uppumanga (Raw mango in brine)
1-2 Chopped green chilli
3-4 Chopped pearl/small onion
1/2 tsp Chopped ginger
1-2 Curry leaves
Salt

Instructions

Combine all the ingredients together. Pulse it in your chutney jar without water until it comes together.
If your mixie doesnt cooperate, you can add 1-2 tsp water to bring it together.

Notes

If you are using refrigerated coconut, just heat it in the microwave for 10-15 seconds before using it.

You can adjust the qty of uppumanga to suit your taste preferences.

I used uppilitta kanthari mulaku instead of green chilli.

You can also use dry red chilli/red chilli flakes/chilli powder instead of green chilli.

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You can see recipes strewn all over my workspace. It will be in the form of handwritten notes on white paper, sometimes on the back of bills, tissue papers, printouts, or paper cutouts. This is in addition to the digital collection of recipes!

There are days when I go through all these and still can't find something that I like to try out. But there are days when recipes just kinda call out to me. This is one such recipe!

I was organizing or “trying” to organize my desk and suddenly this handwritten note fell out from one of my books and this recipe happened!

I love dates in any form and this combination of spicy, sweet, and sour flavors got me hooked!

This is very similar to the traditional Puliyinji recipe but here we are using dates in addition to jaggery for sweetness. It's almost similar to a date pickle.

It's super easy to make and keeps well in the fridge for 1-2 weeks.

Dates Puliyinji

A traditional Kerala sadya recipe made with dates, tamarind and ginger. It's similar to a date confit with a perfect balance of sweet, sour and spicy flavors.

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Onam sadya, Onasadya, Puliyinji, inji curry

Author Maria Jose Martin

Ingredients

1 cup Chopped dates I used around 25 small -medium size dates
2 tbsp Finely chopped ginger
1 Green chilli, chopped
2 tbsp Jaggery powder
1 tbsp Tamarind paste refer notes
1 tbsp Kashmiri chilli powder
1/4 tsp Turmeric powder
1/2 tsp Asafoetida (kayam)
1/2 tsp Mustard seeds
1-2 Dry red chilli
Curry leaves
Salt

Instructions

Cook chopped dates with 1/2 cup water until it becomes soft.
Heat oil in a wide pan. Add finely chopped ginger, green chilli and curry leaves. Cook for 2-3 mins or until the raw smell goes.
Add kashmiri chilli powder, turmeric powder, asafoetida and salt. Cook for 2-3 mins, until oil starts appearing.
Mix tamarind paste and jaggery powder with 2 cups of water. Add tamarind water and bring it to boil. Let it simmer for 5-7 mins.
Add cooked dates to this and mix well. Do a taste test and adjust the flavors.
Heat 1 – 2 tsp oil in a small pan. Crackle mustard seeds. Add dry red chillies and curry leaves. Fry for a min and add to the dates tamarind mixture.

Notes

If you are using regular tamarind instead of paste, take gooseberry size tamarind and soak it in 1/3 cup of hot water. Squeeze out the pulp after 10 mins or so and proceed with the rest of the recipe.

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In Kerala, almost every household has its own fish curry recipe which can be considered an heirloom recipe.

I've often heard people saying they at least need a whiff of fish curry to have rice, no wonder fish is a must-have item in Kerala oonu (meals).

Though the fish curry varies throughout Kerala, I feel the base flavor is somewhat similar. It's like we all are traveling toward a common destination but taking different routes!

The basic flavor composition of the curry is spiciness and tanginess. How you chose to add it to the curry makes the difference. It can be chilli powder, pepper powder or green chilli or dried red chilli paste for the heat and it can be kudampuli (gambooge) or tamarind, or tomato for the tanginess.

Then comes the “coconut” part of it. There is fish curry with or without coconut. If you decide to go with coconut, how do you want to use it… as coconut milk or coconut paste, or roasted coconut.

The medium you use for the spice and tanginess, the use of coconut, all these different things may seem trivial, but all these tiny little nuances are what make your fish curry your family heirloom!

So, here is another one for you to try out. Here we use both tomato and kudampuli with coconut milk.

Give it a try and let me know what you think? Also, am more than happy to hear about your “secret” family recipe for fish curry :)

Here is the recipe…

Nadan Meen Curry

Course Main Course

Author Maria Jose Martin

Ingredients

250 gms Fish refer notes
1/4 tsp Mustard seeds
4-5 (a pinch) Fenugreek seeds
6-8 Small/pearl onion, sliced
2 tsp, each Crushed ginger & garlic
2 heaped tsp Kashmiri chilli powder
3 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 – 1/2 tsp Pepper powder
1 small – medium Tomato pureed
2 pieces Kudampuli (gambooge) soaked in 2 tbsp hot water for 10-15 mins
1/2 cup Thick coconut milk
Salt
1 stalk Curry leaves
1.5 tbsp + 1 tsp + 1 tsp Coconut oil

Instructions

Mix together kashmiri chilli, coriander, turmeric, and pepper powder with 1 tsp oil and 2 -3 tbsp water to a thick paste. Keep it aside.
Heat oil (1.5 tbsp) in a clay pot/wide pan. Add mustard, fenugreek seeds, and half of the curry leaves. Let it crackle.
Add sliced pearl onion and crushed ginger & garlic. Cook till pearl onion becomes golden brown in color, 4-5 mins.
Add the spice powder paste. Mix well and cook for 3-4 mins or till the oil starts appearing.
Add pureed tomato and 1/3 cup water and salt. Mix well and bring it to a boil. Reduce the flame to the lowest and add soaked gambooge (kudampuli) along with the water. Mix well.
Add cleaned fish pieces. Rotate the pan amd make sure the pieces are covered in the gravy. Cover and cook for 15 – 20 mins, till the fish is almost done.
Once the gravy becomes thick and the fish is almost cooked, add thick coconut milk. Rotate the pan gently and let it cook for another 5 mins on the lowest flame. Remove from fire.
Drizzle some coconut oil on top, add the remaining curry leaves and let the curry rest for half an hour for the flavor to settle in.

Notes

I used King/seer fish (neymeen) for this recipe. You can use any meaty kind of fish here.

After adding the fish pieces, it's best to rotate the pan to mix the gravy and fish.

Also, you can do a tempering in the end with 3 sliced pearl onions, 1/4 tsp mustard, 1-2 dry red chilli, and curry leaves. Add it to the fish curry.

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Fish Tawa Fry – so, what's special about it?

Is it just the usual fish fry with a glorified name? Well, it's more than your usual “meen varuthathu”(fish fry). For one it's flavor-packed and the taste lingers even after you finish your meal, leaving you wanting for more ;)

We've taken our basic fish fry to another level, the fish is fried yet it's succulent and coconut milk and tamarind and other spices come together to make it finger-licking goodness!

Ok, I'm stopping my description here. You try it for yourself and let me know how you like it.

Here is the recipe…

Fish Tawa Fry

A kerala style fish curry where fish pieces are marinated with spices and fried with tamarind and coconut milk based sauce.

Course Appetiser, Main Course, Side Dish

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Fish Tawa Fry, Fish Masala Fry

Author Maria Jose Martin

Ingredients

250 gms Fish measured after cleaning. Refer notes.
For Marination
2 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1/4 tsp Fennel powder
1/2 tsp Pepper powder
1/2 – 1 tsp Ginger garlic paste
1 tsp Coconut oil
1 tbsp Water
Salt
For Masala
15 Pearl/small onion crushed
6-8 Garlic (I used small Indian variety) crushed
1 small piece Ginger crushed
1.5 – 2 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Garam masala
1-2 tsp Tamarind paste
1/3 – 1/2 cup Medium thick coconut milk
Salt
Coconut oil

Instructions

Combine all the ingredients listed under "for marination". Add cleaned fish pieces to this.
Marinate the fish pieces for half an hour.
Heat 1-2 tbsp oil in a tawa. I used cast iron tawa, you can use a non stick tawa or a shallow frying pan.
Fry both sides of the fish pieces till it's half cooked. Transfer the fish pieces to a plate.
In the same pan, heat 1 tbsp oil and add crushed pearl onion, ginger and garlic. Fry for 3-4 mins or till it turns golden.
Add the masala powders (listed under "for masala"). Cook for 2-3 mins or till the raw smell goes.
Add salt and tamarind paste and mix well. Add coconut milk (start with 1/3 cup) and mix gently.
Add the fish pieces and make sure each piece is coated well with the masala. Add more coconut milk, if required.
The curry is ready when the consistency is semi-dry and the fish pieces are coated well with the masala.

Notes

I used pomfret here. You can use any meaty fish for this recipe.

You can add curry leaves while frying the fish and in the end as well. Also, drizzle coconut oil in the end after switching off the gas. Let the curry rest for 15-20 mins, for the flavor to settle in.

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Here's something I never thought of sharing with you! Forget about sharing here, I never ever thought I'd be making jams!

Well, my new mantra is “never say never” ;)

I love Jam and I always try to get good quality homemade ones whenever possible. I was under the impression that jam- making is a complicated and time-consuming process, so never thought of giving it a try.

What changed then? I happened to see a Jam roll picture made by my friend Chinnu (using MM Jamroll recipe) with her mom's homemade pineapple jam. That picture looked so beautiful and that's how this whole thing started. Chinnu happily shared her Amma's recipe and here we are!

It happened almost a year ago and I've made this countless times since then! The very first time I made it, I overcooked a little but I got a tip from Annie and that worked beautifully.

So, thanks to Chinnu & Annie, here you have the easiest and simplest recipe for homemade pineapple jam. Even without any preservatives, it keeps well in the fridge for 3-4 months easily.

Give it a try and let me know!

Here is the recipe…

Pineapple Jam

Course Breakfast, Brunch, Desserts

Keyword Homemade Pineapple jam, Pineapple Jam, Pineapple jam recipe, Pineapple jam without any preservatives

Author Maria Jose Martin

Ingredients

450 – 500 gms Ripe Pineapple, cut into cubes measured after cleaning (refer notes)
1 cup + 2 tbsp Sugar refer notes

Instructions

Juice the cleaned pineapple cubes.
Transfer the pineapple juice (no need to strain it) to a bottom-heavy wide pan. Add sugar to the juice.
Cook the juice and the sugar on low flame. Do not add any water. Keep stirring in between. Continue cooking till the mixture thickens and becomes a jammy consistency.
To check whether the jam is ready, add 1 tsp of jam to a chilled plate and tilt. If the jam doesnt slide, it's ready.
Let the jam cool completely. Transfer to an airtight container. It keeps well in the fridge for 3 -4 months.

Notes

You can see detailed notes on how to pick the right pineapple and how to clean it here.

Do a taste test of the pineapple and add sugar accordingly. The pineapple I used was naturally sweet.

It takes around 20-25 mins approx to reach the jammy consistency. The cooking time may vary depending on the pan you use and also the heat level.

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I've posted more than five chammanthi recipes here and that includes two manga chammanthi as well.

So, what makes this Thenga Manga chammanthi different?

Usually, when we make chammanthi, there is no cooking involved. We just grind together all the ingredients as such. Here, we are cooking , well not full fledged cooking, but kinda heating up the ingredients before grinding.

Does it make a difference? Yes, it kinda intensifies the flavor of the chammanthi and takes it to the next level. That's why I wanted to try this recipe when I saw it on Chef Pillai's insta page!

So, if you are a chammanthi fan, do give this recipe a try and am sure you'll love it!

Chef recommends this chammanthi is best had with rice and omelette. I added a dash of lemon pickle as well and it was a heart warming meal!

Here is the recipe…

Thenga Manga Chammanthi

Thenga Manga Chammanthi is a flavor packed side dish for rice. Super easy to make, this humble dish uses coconut, raw mango, shallots and red chillies to spice up your meal.

Course Lunch, Dinner

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Chammanthi, Manga Chammanthi, Thenga Chammanthi

Author Maria Jose Martin

Ingredients

1 small-medium raw mango sliced, refer notes
1 cup Coconut,heaped
15 Shallots/pearl onions
10 Dry red chilli
1 tsp Chopped ginger
1 tsp Kashmiri chilli powder
6 Curryleaves
1/2 tbsp Coconut oil
Salt

Instructions

Heat oil in a pan. Add whole shallots (no need to slice), chopped ginger, dry red chillies and curry leaves.
Cook till it begins to brown. Add mango slices and mix well.
Add grated coconut, kashmiri chilli powder nad salt. Mix well. Cook for 3-4 mins on low flame.
Let cool for 10-15 mins. Grind the coconut mixture in the smallest jar (chutney jar) without any water.
Serve with rice and omelette.

Notes

Peel the skin of the mango and use.

After grinding, you can add 1-2 tsp of coconut oil to bring everything together and shape it into a ball.

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This recipe reminded me why I started the blog in the first place!

It's been almost 17 years since I started this lil space. I've seen highs and lows and right now it's in a stagnant kinda place, if I'm being honest with myself.

Sometimes, I even wonder whether I should close shop and call it quits! But, at the end of the day, it has become a part of me. This space reflects who I'm as a person. Just like me, it's super active for sometime, then take a slow pace at times and then we are on a hiatus!

Having said that, what I've understood is that, we both (me and MM) try to show up at the end of the day and don't want to let go of something good. After all, we are still here after 17 years, right?

Yep, we took a slight deviation in between, but coming back to the topic… why I started the blog.

The whole purpose of the blog was (and is) to record my successful cooking experiments and also to collect the recipes that I loved from family and friends. And I'm happy that it still remains like that to a great extent. I don't share recipes here for the sake of sharing or increasing the page views or what not!

This particular recipe of Angamaly Pork Fry is from Jose' aunty. When Emmy aunty got us this pork fry, just the sight of it, coupled with Jose's raving reviews about it (btw, I dont eat Pork) compelled me to get the recipe from her then and there itself.

This is the kinda recipe that gets handed over from generation to generation. This is the kinda recipe that has the trademarks of home cooks visible all over it. This is the recipe that needs to be recorded and shared and celebrated!

This is THE recipe that you need to make For Easter!

Pork cubes slow cooked in spices and vinegar in a manchatti (claypot), till the meat is tender and soaked with the flavour packed masala.

I do hope you give this recipe a try and it becomes a part of your family recipes!

We Jose & Maria, wish you and your loved ones a Happy and Blessed Easter!

Here is the recipe…

Angamaly Pork Fry

Angamaly Pork Fry is a traditional Kerala pork recipe, where the meat is slow cooked in spices and vinegar. This flavor packed dish is best had with rice or appam.

Course Appetiser, Side Dish

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Pork Peralan, Angamaly Pork Recipe, Kerala Pork recipe, Pork peralan recipe

Author Maria Jose Martin

Ingredients

1 kilo Pork, cut into bite size pieces measured after cleaning
20-25 Shallots/pearl onion crushed
20-25 Garlic, I used small Indian variety chopped
1 medium piece Ginger chopped
1 tsp Fennel seeds
1/2 tsp Cumin seeds
1/4 tsp Mustard seeds
1/2 tsp Whole black pepper
4 Cardamom
4 Cloves
1 small piece Cinnamon
1 medium Onion, sliced
2.5-3 tbsp Coriander powder
2.5 tbsp Kashmiri chilli powder
1/2-1 tsp Turmeric powder
2 medium Tomatoes, chopped
2 tbsp Vinegar
1/2 cup Hot water
2 tbsp Coconut oil
Salt
Curry leaves

Instructions

Crush together chopped ginger & garlic, fennel, cumin, mustard seeds, cardamom, cloves, cinnamon and black pepper in a mortar and pestle, till it's almost a fine powder.(refer notes).
Heat oil in a wide pan or manchatti (clay pot). Add crushed shallots, ginger and garlic. Cook till it begins to brown.
Add sliced onion and cook till it becomes golden brown.
Add crushed whole spices. Cook for 2-3 mins or till the raw smell goes.
Add turmeric, kashmiri chilli powder and coriander powder. cook for 3-4 mins or till the oil starts appearing.
Add chopped tomatoes, salt and curry leaves. Cook till tomatoes soften a bit.
Add cleaned pork pieces and vinegar. Mix well. Make sure the pork pieces are coated well with masala.
Add 1/2 cup hot water, bring it to boil, reduce flame to lowest and cook till the pork is done. It takes around 1 – 1.5 hours for the pork to cook on lowest flame.
Check for seasoning and add more salt/pepper, if required. Add a few curry leaves as well. Let the curry rest for half an hour for the flavors to settle in.

Notes

You can also crush ginger & garlic and the spices in a mixie as well.

I cooked in manchatti, but you can pressure cook it as well. If using pressure cooker, after first whistle, pressure cook for 3-4 whistles on low-medium flame. Let the pressure drop naturally and open the cooker.

The curry tends to darken in colour as it rests.

You can serve it with rice, Appam, Chapathi etc;

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