Posted by Annita on September 23, 2008
Moru Kachiyatahu or Spiced butter milk used to be a regular in my home for lunch.This goes well with ‘Kuthari Choru ‘(rice with Rosematta rice),but if you’ve some beef fry or meen pattichathu to accompany it ….hmmm…just try it out.
Moru Kachiyathu can be kept for a long time and it tastes better with time.After 1 day,you might’ve to keep it in fridge to prevent it from getting too sour.If possible,try using ‘Indian curd’ instead of yogurt while preparing this dish.
Traditionally,Moru Kachiyathu is prepared with coconut paste,but the simpler version without coconut is more popular nowadays.
Here goes my Amma’s recipe of Moru Kachiyathu(with coconut)….
Well beaten Curd – 4 cups
Turmeric powder – 1/2 tsp
Asafoetida(Kaayam) – a pinch
Fenugreek powder(Uluva) – a pinch
Salt – to taste
Oil (preferrably Coconut Oil) – as needed
For Grinding :-
Grated coconut – 1/2 cup
Cumin seeds (Jeerakam) – 1/2 tsp
Red Chilly powder – 1/2 tsp
Grind all these ingredients into a fine paste and keep it aside.
For Seasoning :-
Mustard seeds – 1/4 tsp
Shallots (kunjulli ) sliced – 1 tbsp
Green chillies slit – 3 or 4
Red chillies – 2
Curry leaves – a sprig
Mix together curd,salt and turmeric powder in a bowl and keep it aside.
Heat oil in a pan and allow mustard seeds to splutter.Then add shallots ,fry until it turns brown and then add green chillies ,red chillies and curry leaves.Fry for a while and remove it from oil and keep it aside.
Reduce the heat and add the ground paste into the same oil.Fry for 2-3 mins stirring continuously.Do not let coconut paste change its color.Now add asafoetida and fenugreek powder and stir well.(Instead of adding fenugreek powder at this stage,you can use fenugreek seeds itself while preparing the seasoning.)
Reduce the heat to low and gently add the beaten curd mixture and stir continuosly until it is warm.Never let it boil.Switch off the stove and pour the prepared seasoning over it.Serve with warm rice.
Posted in Traditional Kerala Dishes, Veg Dishes | 20 Comments »
Posted by Annita on September 12, 2008
“Wishing you all a very happy Onam”
Semiya/Vermicelli Payasam is the simplest of all the payasams and is the most popular one.
Vermicelli/Semiya – 1 cup
Sago – 1/4 cup (Optional)
Milk – 4 – 5 cups(I’ve use 2% fat milk here.You can use whole milk,or little water combined with whole milk depending on your choice.)
Sugar – 1/2 cup
Condensed milk – 1/2 cup (Optional)
Cashewnuts – 1/4 cup
Raisins – 1/4 cup
Cardamom pods crushed – 3
Ghee – 2 tbsp + 1 tbsp(for roasting cashews & raisins)
Soak the sago in 1-2 cups water for an hour.Boil it along with this water until it turns soft and translucent,stirring in between.Drain it through a sieve and reserve the sago.
Heat ghee in a pan and roast the vermicelli till it gets a light brown color and keep it aside.(Ready made roasted vermicelli is available in market now,if you’re using that you can skip this step.)Boil milk in a big vessel,and when it is fully boiled,slowly add the roasted vermicelli into it,stirring continuosly to prevent them from sticking.Let it come to a slow boil in medium heat.When the vermicelli is cooked,add the sugar and sago and mix well.Now simmer it for 10- 15 minutes or until it begins to thicken.Add the condensed milk into it and stir again until everything is well combined.You can also add more milk if needed.Check for the sugar and add crushed cardamom,mix well and switch off the stove.
Heat 1 tbsp ghee in a pan and fry cashews until brown,remove them from pan and fry the raisins until plump.Add these to the payasam.This payasam can be served warm or chilled.
Note :- If you’re not using the condensed milk add more sugar accordingly.
Posted in Uncategorized | 18 Comments »
Posted by Annita on September 8, 2008
Koorkka or Chinese Potato is yet another favorite of most Keralites.I don’t think it is popular outside Kerala.It is almost similar to potato but very much smaller in size and much better taste.The cleaning is a tedius process ,it is time consuming and can stain the hands,too. Malayalee’s love for this tiny tubers is well taken by Sathyan Anthikkad in his movie ‘Achuvinte Amma’.I still remember the heroine(Meera Jasmine) asking her mother (Urvashi) : “Ammakku aarenkilum koorkkayil kaivisham thannittundo?Eppol nokkiyalum oru koorkka….” (Why its always koorkka here?…..Did someone give you a voodoo in koorkka?)
Read more about Koorkka here.Koorkka can be prepared in various ways,out of which my favorite is this simple stir fry.
Chinese Potato(Koorkka) cleaned and cut into bite sized pieces – 2 cups
Shallots -5 big
Red Chilly Flakes – 1 tsp or Red chillies broken – 4 or 5
Garlic – 1 big clove
Curry leaves – 1/2 sprig
Green chillies slit – 2
Turmeric powder – 1/4 tsp
Coconut pieces(Thengakothu) – 1/4 cup
Salt- to taste
Oil – as needed
After washing properly,scrape the skin of each koorkka and immediately immerse it in water to prevent them from changing into a dark brown color.Wash them again and cut them into bite size pieces and put them back into the water.Drain the water and immediately add the koorkka into the cooking pan (or pressure cooker) along with salt,turmeric powder and green chillies.Add around 1/4 cup of water ,cover it and cook until it is well done.You can add more water as and when needed.If using a pressure cooker cook it till one whistle.Drain any left over water and keep the koorkka aside.
Crush the shallots,red chillies and garlic together using a mortar and pestle or chop them finely.Keep them aside.
Now heat oil in a pan,add the crushed ingredients,curry leaves and coconut pieces.Fry them for a while and add cooked koorkka into it.Stir fry it for 10 mts in a medium heat or until it turns dry and slightly brown.Serve hot with rice.
Posted in Traditional Kerala Dishes, Veg Dishes | 30 Comments »