Kerala Dishes

Lunch with Veg Curries

M o r u c u r r y

Curd 2 cups

Turmeric powder ¼ table spoon

Ginger(sliced) one table spoon

Garlic, chopped 2 Nos (one inch piece)

Green chilli 2 Nos

Oil two table spoon

Mustard seeds ¼ table spoon

Dried red chilly 2 Nos

Curry leaves- one sprig

Salt as required

Blend the curd without water. Add turmeric, ginger, garlic, fenugreek powder and salt. Then keep on fire and stir well. Remove from fire when heated. Do not let

the preparation to boil. Pour oil in a pan and heat. Add mustard seeds. When it splutters add red chilli and curry leaves. Then pour the mixture to moru curry. The

preparation is ready to serve.

C h e e r a A v i y a l

Cheera (red or green) half kilo (washed and chopped)

Cheera stem (one inch long pieces) 8-10 Nos.

Cucumber (one inch long and thin pieces) half cup Salt to taste

Turmeric powder half table spoon

Raw mango 25 gms, cut into thin long pieces

Coconut oil one table spoon red chilli powder 1table spoon

Jeera ¼ table spoon

Jackfruit seeds (skin removed and cut into four pieces) eight Nos

Scraped coconut 1 ½ cup Cook cucumber, cheera stem, jackfruit seeds etc with turmeric powder, salt and enough water. When it is half cooked, add cheera. Add mango pieces. Meanwhile grind coconut, red chilly powder and jeera coarsely and add this to the cooked vegetables. Pour coconut oil above this.

U l l i t h e e y a l

Dried red chilli 4 Nos (to grind)

Dried red chilli one ( for tempering)

Coriander seeds one table spoon

Turmeric powder half table spoon

Mustard seeds ¼ table spoon

Curry leaves one sprig

Small onion 200 gm

Tomato one

Coconut scraped one cup

Tamarind pulp- 1 table spoon

Oil two table spoon

Fenugreek seeds ¼ table spoon

Salt to taste

Wash and cut onion into very thin pieces lengthwise. Fry red chilly (4) and coriander seeds together. Grind to make a fine paste. Cut tomato into small pieces. Heat oil in a pan. Add mustard seeds, fenugreek seeds, red chilly (1) and when it splutters add tomato and tamarind pulp. Cover it and cook for three minutes, stirring occasionally. Now add the ground paste and three cups of water, mix well and boil it till the gravy thickens.

Varutharacha Pulinkari

Pumpkin two cups (cut into one inch cubes)

Coconut scraped 1 ½ cup

Red chilli four Nos ( to grind)

One red chilli to fry

Coriander seeds one table spoon

Fenugreek seeds 1/4

Turmeric powder half seeds

Tamarind extract one table spoon

Mustard seeds ¼ table spoon

Oil two table spoon

Curry leaves two sprigs

Onion (chopped) 10 Nos.

Roast the coconut with coriander, red chilli (4), Curry leaves, onion chopped etc.

in a frying pan, till it reaches brown colour in slow heat. Allow the preparation to

cool. Grind the mixture into fine paste. Cook the pumpkin with turmeric, salt and

enough water. Add tamarind pulp and simmer for a few minutes. Add the coconut paste and curry leaves. Heat oil in a pan and pop mustard seeds, fenugreek seeds and dry red chilli (1) and add to the curry.