Pavakka Mezhukkupuratti | Bitter Gourd Stir Fry

Pavakka Mezhukkupuratti

Spicy Kerala style Bitter gourd fry
Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 2 to 3
Ingredients:

1. Pavakka,bitter gourd,sliced-2 medium
2. Onion sliced-1/4 cup
3. Kashmiri chili powder- 3/4 to 1 tsp( or to taste)
4. Turmeric powder- 1/4 tsp
5. Salt-to taste
6. Curry leaves-few
7. Coconut oil- as required

Instructions:

Heat oil in a heavy bottomed pan,add sliced pavakka/ bitter gourd ,onion and curry leaves.Spread it evenly in the pan and cook over medium heat,stirring well in between.

Cook until it turns slight golden brown.Now add chili powder,turmeric powder and salt to taste.Mix well until combined.

Reduce the flame to low and saute until it turns golden brown. 

NOTES

• Add 1 tbsp of coconut pieces along with onion,if desired.
  

Kovakka Mezhukkupuratti / Tindora / Ivy gourd Fry

Kovakka mezhukkupuratti

Kerala style Tindora /Ivy Gourd stir fry.
Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 2 to 3
Ingredients:

1. Kovakka /Ivy Gourd,sliced- 2 cups
2. Green chilies,cut vertically-1(or according to taste)
3. Shallots,sliced- 4 to 5 nos
4. Curry leaves- 1 sprig
5. Coconut pieces- 1 or 2 tbsp
6. Kashmiri chili powder-1/2 to 3/4 tsp
7. Turmeric powder-1/4 tsp
8. Coconut oil-as required
9. Salt-to taste

Instructions:

Heat oil in a pan,add kovakka,green chilies,shallots,curry leaves,coconut pieces.Mix well.Cover and cook until 3/4 th done,stirring once or twice in between.

Add kashmiri chili powder,turmeric powder and salt to taste.Mix well and cook on medium flame for about 8 to 10 minutes,stirring well in between.

Serve with rice.

NOTES

• Adjust the quantity of chili powder according to your taste.

Koorka Mezhukkupuratti | Chinese Potato Fry

Koorka Mezhukkupuratti


Spicy Kerala Koorka/ Chinese potato fry
Prep Time: 30 minutes
Cook time: 20 minutes
Serves: 2 to 3 people
Ingredients:

1. Koorka,cleaned and sliced - 2 cups
2. Coconut slices-1 or 2 tbsp
3. Curry leaves-few
4. Turmeric powder - 1/4 tsp
5. Kashmiri chili powder - 3/4 to 1 tsp( or to taste)
6. Garam masala powder- 1/4 tsp
7. Black pepper powder-1/4 to 1/2 tsp( more if required)
8. Garlic,chopped-2 large cloves
9. Shallots,sliced-1/2 cup( i used onion)
10. Water-as required
11. Oil-as required
12. Salt-to taste

Instructions:

                 

In a pan,add sliced koorka,coconut slices,curry leaves,turmeric powder,Kashmiri chili powder,garam masala ,black pepper powder,salt to taste and required amount of water.

Cover and cook  till it is done and water is completely absorbed.( Do not over cook ).

Heat oil in a pan ,add garlic and shallots.Saute until it turns golden brown. 

Add cooked koorka and mix well.You can add more black pepper powder ,if desired.Saute  for about 10 minutes or until it turns slight golden brown.

Serve with rice.

ACHINGA PAYAR MEZHUKKUPURATTI | LONG BEANS STIR FRY

Achinga Payar Mezhukkupuratti


Easy Kerala style long beans stir fry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Achinga payar/Long beans,cut into 1.5" long pieces- 2 cups( see notes)
2. Turmeric powder-1/4 tsp
3. Green chilies,cut vertically-1 or 2 nos( or to taste)
4. Onion,sliced- 3/4 to 1 cup(see notes)
5. Garlic,finely chopped-2 cloves
6. Curry leaves- few
7. Coconut pieces-1 or 2 tbsp
8. Turmeric powder-1/4 tsp
9. Red chili powder-1/2 to 3/4 tsp(or to taste)
10. Curry leaves-few
11. Salt-to taste
12. Oil- as required
13. Water- as required

Instructions:

Cook achinga payar/long beans,along with 1/4 tsp turmeric powder,green chilies ,salt to taste and just enough water for about 8 to 10 minutes.Keep aside.

Heat oil in a pan.Add onion,garlic ,curry leaves and coconut pieces.Saute until onion turns golden.

Reduce flame to low,add  turmeric powder and red chili powder.Saute for about a minute.

Add cooked achinga payar/long beans and stir well.Add more salt,if required.Saute for few minutes over medium flame.

Serve with rice.

Notes:

• For mature beans,slit them open and use only the seeds.
• Adjust the quantity of onion according to your taste.You can also use shallots instead of onion ,for a better flavor.

KANAVA THORAN ( KOONTHAL / SQUID / CALAMARI STIR FRY)

Kanava Thoran

Serves:3 to 4
Recipe adapted from : Manorama
Ingredients

1. Kanava /Squid-(cut into small pieces)- 250 gms
2. Turmeric powder- 3/4 tsp
3. Kudampuli /Fish tamarind- 2 small pieces
4. Mustard seeds- 1/2 tsp
5. Fenugreek seeds- 1/4 tsp
6. Curry leaves- 2 sprigs
7. Shallots-sliced- 3/4 cup
8. Green chilies-(cut vertically)- 2 to 3 nos( or to taste)
9. Ginger-chopped- 1 tsp
10. Garlic-chopped- 1 tsp
11. Coriander powder- 1/2 tsp
12. Kashmiri chili powder- 1/2 tsp( or to taste)
13. Fennel powder- 3/4 tsp
14. Grated coconut- 3/4 to 1 cup
15. Salt- To taste
16. Oil- as required

Directions

• In a pan combine together kanava/squid,1/4 tsp turmeric powder ,kudampuli and salt.Cover and cook until done.Keep aside.
• Heat oil in a pan ( or a manchatti ),add mustard seeds and let it splutter.Add fenugreek seeds and saute for few seconds.
• Add curry leaves,shallots,green chilies,ginger and garlic.Saute until it turns golden brown.

• Now add 1/2 tsp turmeric powder,coriander powder ,kashmiri chili powder and fennel powder.Saute for few seconds.

• Now add grated coconut and salt to taste.Mix well until combined.

• Add cooked kanava/squid and mix well.cook for few more minutes. Add more curry leaves ,if required.

BEETROOT THORAN / BEETROOT STIR FRY

Beetroot Thoran

Ingredients

1. Beetroot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/2 cup heaped(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
• Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.Serve with rice.

NOTES

• Adjust the quantity of grated coconut according to your taste.

IDICHAKKA THORAN / TENDER JACKFRUIT STIR FRY

Idichakka thoran

Ingredients

1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
2. Turmeric powder- 1/2 tsp
3. Red chili powder- 1/4 tsp
4. Water- as required
5. Mustard seeds- 1/2 tsp
6. Dry red chilies- 2 nos
7. Curry leaves- 1 sprig
8. Green chilies-chopped- 1 or 2 nos
9. Shallots/Onion-chopped- 1/4 cup
10. Garlic-chopped- 1/4 tsp
11. Ginger-chopped- 1/2 tsp
12. Cumin powder- 1/4 tsp
13. Grated coconut- 1/2 cup( heaped)
14. Black pepper powder- 1/4 tsp(or to taste)
15. Salt- to taste
16. Oil- as required

Directions

• In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
• Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
• Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
• Add cumin powder and mix well.
• Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
• Add pepper powder and more salt ,if required.
• Serve with rice.

CARROT THORAN / CARROT STIR FRY

Carrot Thoran

Ingredients

1. Carrot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/4 to 1/2 cup(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together carrot,onion,green chilies,curry leaves,ginger,grated coconut , turmeric powder and salt to taste.
• Heat oil in a pan  and add mustard seeds,let it splutter.Add the carrot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.Serve with rice.

NOTES

• Adjust the quantity of grated coconut according to your taste.I used 1/4 cup and a bit more.

CHAKKAKURU MEZHUKKUPURATTI / STIR-FRIED JACKFRUIT SEEDS

Quick and easy chakkakuru mezhukkupuratti

Ingredients

1. Chakkakuru/Jackfruit seeds- cleaned and sliced- 1 Cup
2. Turmeric powder- 1/4 tsp
3. Shallots-sliced- 8-10 Nos
4. Garlic-chopped finely- 1/2 tsp
5. Kashmiri chili powder- 1/2 tsp
6. Black pepper powder- 1/4 tsp (or to taste)
7. Curry leaves- 1 sprig
8. Oil- as required
9. Water- as required
10. Salt - To taste

Directions

• Cook jack fruit seeds with turmeric powder,salt and just enough water until done.Keep aside.
• Heat oil in a pan and add shallots and garlic.Saute for few seconds.
• Add cooked jack fruit seeds,chili powder,black pepper powder and curry leaves.Add more salt if required.Stir fry over low flame until lightly browned.

Serve with rice.

KERALA KADALA CURRY

Ingredients

1. Brown chickpeas/kadala- 1/2 cup
2. Grated coconut-1/4 cup ( heaped)

To pressure cook

1. Onion sliced- 1 nos
2. Shallots- sliced- 5 to 6 nos
3. Tomato sliced- 1 medium sized
4. Green chilies-cut into two- 2 nos
5. Ginger chopped- 1 tsp
6. Garlic chopped- 1 tsp
7. Kashmiri chili powder-1 1/2 tsp( or to taste)
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 2 tsp
10. Garam masala powder-1/2 tsp
11. Fennel powder-1/2 tsp
12. Water-1 and 1/4 cup (or as required)
13. Curry leaves-few
14. Salt to taste

For tempering

1. Mustard seeds-1/2 tsp
2. Curry leaves- 1 sprig
3. Dried red chilies- 2 nos
4. Shallots sliced-5 to 6 nos
5. Coconut pieces- 1to 2 tbsp
6. Oil- as required

Method

• Soak chickpeas in water for 8 hours ( or overnight)
• In a pan dry roast grated coconut over medium low flame,until it turns to a reddish brown color.Allow this to cool slightly and grind  to form a smooth paste,adding very little water.(UPDATE:For a better flavor avoid using water,if you are finding it difficult to grind it into a paste ,just powder it finely .That will also work great.)Keep this aside.
• In a pressure cooker combine together drained chickpeas and rest of the ingredients listed under 'To pressure cook'.Cook until it is done( for about 15 to 20 minutes).
• Open the pressure cooker after releasing steam pressure .Add the roasted coconut paste( add more hot water,only if you require more gravy).Simmer for 5 to 6 minutes.
• For tempering,heat oil in a pan and add mustard seeds,let it splutter.Add curry leaves,dried red chilies,shallots and coconut pieces.Saute until it turns golden brown.Pour this over the curry.Mix well and serve hot with puttu.

Notes:

• For best results ,do not use water while grinding the roasted coconut.
• You can avoid green chilies and use 1 tbsp kashmiri chili powder instead,for a better color.

EASY POTATO STIR FRY

Ingredients

1. Potato diced- 2 medium nos
2. Garlic -cut lengthwise- 2 cloves
3. Green chilies-sliced-2 nos (or according to taste)
4. Turmeric powder-1/2 tsp
5. Kashmiri chili powder-1/4 to 1/2 tsp
6. Curry leaves- few
7. Water- as required
8. Mustard seeds-1/2 tsp
9. Oil
10. Salt to taste

Method

• Wash diced potato until water runs clear.
• Heat oil in a pan and add mustard seeds,let it splutter.
• Add diced potato,garlic,green chilies,turmeric powder,kashmiri chili powder,salt and curry leaves. Mix well until combined.
• Sprinkle 1 or 2 tbsp of water,cover and cook until done.

KOOTTU CURRY

Ingredients

1. Brown chickpeas-cooked-1/2 cup( see notes)
2. Raw plantain / kaya-peeled and cubed-1/2 cup
3. Elephant yam /chena-cubed-1/2 cup( see note)
4. Kashmiri chili powder-1/4 tsp
5. Turmeric powder-1/2 tsp
6. Grated coconut-1/3 cup
7. Salt to taste
8. Water- as required

To grind

1. Grated coconut-1/2 cup
2. Garlic - 2 small cloves
3. Green chilies- 1 or 2 nos( or to taste)
4. Cumin powder-1/2 tsp
5. Black pepper powder-1/4 tsp ( or to taste)

For tempering

1. Mustard seeds- 1/2 tsp
2. Dried red chilli- 2 nos
3. Curry leaves- few
4. Oil

Method

• Grind together all the ingredients listed under ' to grid ' to form a coarse paste.Keep aside.
• Dry roast 1/3 cup grated coconut over medium flame,stirring continuously until it turns brown.Keep aside.
• In a pan,combine together cubed plantain, elephant yam ,chili powder,turmeric powder and  water.Cook until it is tender and water is almost absorbed.Add cooked chickpeas ,prepared coconut paste and salt .Mix well and cook for 1 or 2 minutes.Remove from heat.
• Add the roasted coconut and mix well.
• Heat oil in a pan and add mustard seeds,let it splutter.Add red chilies and curry leaves,fry for few seconds and pour it over the curry.
• Serve with rice.

Note: Soak a little more than  1/4 cup of  brown chickpeas overnight or for at least 8 hrs.Pressure  cook adding salt to taste, until done.
You can completely avoid elephant yam and use 1 cup raw plantain instead,if desired.