CHEMMEEN THEEYAL (PRAWNS IN TANGY ROASTED COCONUT GRAVY)

Ingredients

1.      Prawns-  1 ½  cup, shelled and deveined

2.      Ginger-1tsp,chopped

3.      Curry leaves-1sprig

4.      Kudam puli(cocum)-2 or 3 nos

5.      Green chilly-2nos,cut length wise

6.      Grated coconut-1 cup

7.      Turmeric powder-1/4tsp

8.      Coriander powder-3 1/2 tbsp

9.      Chilly powder-1tbsp

10.  Perumjeerakom(saunf)-3/4tsp

11.  Salt

12.  Water-1 1/2cup

13.  Coconut oil-1tbsp

14.  Mustard seeds-less than 1/4tsp

15.  Curry leaves- a few

16.  Pearl onion- 2nos,cut into thin round slices

Method of preparation

1.      Wash kudampuli 3 times and soak in ¼ cup of water and some salt.

2.      Heat a pan without adding any oil-roast the grated coconut by continuous stirring. When it turns brown reduce the flame, add in all powders and perumjeerakom.Stir again for 2 minutes. Switch off the flame. Once it has cooled completely, grind this into smooth paste by adding little water.

3.      Transfer kudampuli along with the water, roasted coconut paste, chopped ginger, prawns, curry leaves, green chilly ,salt and water into a meen chatty or in a deep bottomed pan . Cook until prawns are well cooked.

4.      For seasoning-heat coconut oil in pan. Splutter mustard seeds; add curry leaves and pearl onions. Fry till onions turn lightly brown. Pour this over the prepared curry.

Chemmeen theeyal is a very delicious curry and it goes well with rice…

KERALA KARIMEEN (PEARLSPOT) FRY

Ingredients

1.      Karimeen /pearl spot-2nos

2.      Chilly powder-4tsp

3.      Turmeric powder-3/4tsp

4.      Ginger garlic paste-1tsp

5.      Vinegar/lime juice-2tsp

6.      Salt

7.      Oil for frying

Method of preparation

1.      Clean the fish and make few gashes on both sides of the fish.

2.      Make a thick paste with the ingredients 2-6.Apply this marinade over the fish. Let it rest for 30 minutes. Then deep fry in oil. Serve hot with steamed rice

NADAN KOZHI (CHICKEN ) CURRY- A GUEST POST FOR RAFEEDA'S THE BIG SWEET TOOTH

ohhhhhh dear i am on cloud  nine after reading your post . I am really flattered:).

First of all thank you Rafeeda for giving me a space in your beautiful blog- THE BIG SWEET TOOTH. This is my first ever guest post. Rafeeda is one of many bloggers I admire a lot. I don’t think she needs much introduction. Her blog has gained popularity within a short time. I always love the way she is explaining things .Her write-ups makes readers feel that they are also a part of her family. I always wonder how she can write such a simplified recipes. It provides a soothing belief that cooking is a cake walk.

She is a great person full of attitude. I am really glad to meet such  a wonderful blogger.Really grateful to this virtual world for gifting me great friend .

   

Though I am not an active blogger, I wish to be a part of this virtual world. When I saw this event on her blog I had no second thought. I fixed the recipe to be posted in my mind even though I was not sure whether she would accept me or not. I dropped her a mail asking about the event and what kind of dish she is expecting. Broad minded Rafeedaji suddenly accepted my request and she has given me the freedom to post any type of recipe. I feel it is great to do a guest post in her lovely site. 

Over to the recipe… This is an easy Kerala style chicken curry full of flavors. Unlike other meat preparation, this can be prepared in a jiffy as it requires no sautéing of onions and other spices. Hope Rafeeda and her readers will enjoy this :)CLICK HERE TO READ MORE.

AVIYAL

An inevitable dish in ‘Kerala Sadya’.

ingredients

 1.  Mixed vegetables-[carrot-1,madras cucumber(vellarikka)-1/2 of one,drumsticks-2nos,yam-1 small piece, snake beans(achinga payar)-3nos,Snake gourd(padavalanga) -1 small,raw plantain-1no]

2.      Chilly powder-1/2tsp

3.      Turmeric powder-1/4tsp

4.      Grated coconut-1 cup

5.      Cumin powder/seeds-1/2 tsp

6.      Green chilly-2nos

7.      Turmeric powder-1/2 tsp

8.      Pearl onions-4nos

9.      Mustard seeds-less than ¼ tsp

10.  Coconut oil-2tbsp

11.  Curry leaves-2sprigs

12.  Curd-1/4 cup

13.  Salt

Method of preparation

1.  Clean and cut vegetables lengthwise. Cook by adding ingredients 2-3 by adding ¼ cup of water and salt.

2.  Coarsely grind ingredients 4-7.Crush pearl onions and mustard seeds.mix it with the grinded coconut.

3.  When the vegetables are cooked ,keep the grinded coconut mix in the centre of the pan and cover with the veggies. Reduce the flame. Keep the lid on. Let it cook for another 3 minutes.

4 .  Now add curd and mix well. Switch off the flame .Lastly add coconut oil and curry leaves. Let it sit for some time. Stir well just before serving.

Notes:

 Here I cooked it in Central Travancore style, the place where I am hailing from.The traditional way of making aviyal involves no onion and mustard. So that step is purely optional. But trust me it gives some nice flavor and taste.