Asianet News

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.


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