Kozhuva Meen Tilappichathu (Kerala Anchovy Curry)

Of late I haven't kept myself updated with the events in the food blogosphere. It all boils down to laziness. When I read about the RCI Kerala event, my laziness had to take a holiday. The recipe I am blogging about hopefully is an authentic Kerala one. I got it from this site and made a few modifications - not to the ingredients, but to the way they were prepared. It is bit strange that I could not find any information or about how authentic this recipe is. If any of you out there know more about this recipe, please let me know. I would like to know about its origin and this is one of the reasons that I am posting this recipe as part of RCI Kerala. It is strange in another way - the ingredients are crushed (only very old recipes call for crushing instead of grinding) and the sour element is got by Vinegar (I would expect Vinegar to be associated with Goan cuisine). With the rattling done, the recipe procedure goes like this......


Kozhuva (Nethili) - 500 gms
To Grind (coarsely)
Small onions - 25 (or 2 big red onions)
Garlic - 2 pods
Ginger - 1 inch
Others
Green chillies - 3
Turmeric powder - 1/2 tsp
Chilli powder - 1 Tbsp
Curry leaves - 1 twig
Lemon juice - Juice of half a lemon/lime
salt as required.

The original recipe calls for crushing the ingredients under grind. Although on holiday, my laziness would not let go of me completely and hence I got my good old blender and intended to ground them coarsely and ended up grinding them smoothly. Anyway after grinding them, heat oil and pour the ground ingredients and chillies. Adding ginger and garlic for a fish curry is a first for me. When the raw smell of the ginger-garlic is considerably less, add the turmeric and chilli powder along with some curry leaves and water. Let the gravy bubble for a few minutes. Add the fish to the gravy and wait until the fish is cooked. Take the fish off the stove and add the lemon juice. The original called for vinegar, but somehow I couldn't get myself to add vinegar to this curry. My apprehension of adding ginger and garlic for the curry was completely misplaced and the result was yummy. All I can say is, I am glad that I tried out this recipe and will definitely try it when I can get hold of some more anchovies.

Vendakkai pachadi (Spicy Okra with lentils)

This is one of my signature dishes, mainly as it meets the elusive balance of being appreciated by S and maintaining a no-protest status from the children. This is from ‘Rs 15 cook book’ (that’s the nickname for my precious book) that I picked up in Chennai road side. S has never been keen on Okra until he tasted this. It is also one of my Veggie camouflage dish. The smaller troops don’t realize what goes down their throat and the battle is won without a war. If only mothers had a say in the decision making process, the world would be a better place. Me and my wishful thinking!

To the recipe now

• Vendakkai (Okra) - 200 gms (sliced very thinly)
• Onion medium size – 1 chopped
• Tomato – 1 chopped
• Green chillies – 2
• Sambhar powder – 2 Tbsp (if not using sambhar powder substitute with 1 Tbsp of Corriander powder and 1Tbsp od chilli powder)
• Tamarind – size of half lemon
• Garlic – 1 clove (chopped or sliced)
• Curry leaves – 1 twig
• Mustard seeds – 1 Tbsp
• Urad dal – 1 tsp
• Oil for cooking
• Salt according to taste
• Paruppu (yellow lentils ) – ½ cup
• Turmeric powder – ½ tsp

Pressure cook the lentils with some turmeric powder until half cooked. Soak the tamarind in little water and heat it for a minute in microwave (high) and sqeeze the juice out. Heat the oil (sesame oil tends to add a special flavour for this dish) and when hot enough add the mustard seeds. When they start popping add the urad dal. When the dal turns brown add the curry leaves and then the chopped onions and garlic. Fry until the onions are soft. Then add the sliced okra and keep frying. The pan tends to brown rapidly during this process and it is important to turn the veggie. After 5 minutes, add the green chillies (whole) and then the tomato. Add the sambhar powder and some water to avoid the browning of the pan. When the okra is half cooked add the lentils and water if necessary. Close with lid and cook until the okra and the lentils are cooked thru. Add the tamarind juice and let it boil for a few minutes. If the pachadi has too much water, increase the heat to reduce the water. The dish should be semi dry. It is generally meant to be a side dish. As a result of camouflaging, my dish turns out to be gravy that can be mixed with rice. The okra just melts (really my kids have never found out what goes through their mouth and they wolf it down) in your mouth. This is great as an accompaniment for all rice dishes and yummy with chapatti.

Chettinad Aatukkari Kuzhambu (South Indian Lamb Curry)

Generally I tend to adapt recipes to my taste. This is one of a few recipes that I follow faithfully and thanks to Madhu Jaffrey. I found this wonderful recipe from a Madhu Jaffrey book in the library and copied some pages 4 years back. Unfortunately, my memory is weak and fails to find the book name. I have never even tried another recipe for lamb kuzhambu(curry) after discovering this treasure. You will have to try it to appreciate it and I promise you will not regret. It is a bit laborious, but worth every bit.

A bit of caution though – This is pure indulgence and a little heavy around the waist.

This is how it can be prepared for 1Kg lamb.

Lamb/mutton – 1 Kg

Dry grind

• Fennel seeds – 2 Tbsp
• Poppy seeds – 2 Tbsp
• Corriander powder – 2 Tbsp
• Chilli powder – 2 Tbsp
• Turmeric powder – ½ tsp

Wet grind

• Garlic – 8 cloves
• Ginger – 1 inch piece
• Coconut – 3/4^th of ½ a medium size coconut

Tempering

• Fennel seeds – 1 spoon
• Cloves – 2
• Aniseed flower – 1
• Cinnamon – 2 sticks
• Curry leaves – 2 twigs

Others

• Onion – 1
• Tomato – 1
• Oil – 4 Tbsp
• Salt

Grind the dry ingredients into a fine powder. Grind the wet ingredients into a smooth paste. Chop the onions and quarter the tomatoes.

Heat oil in a thick bottom pan and add the tempering ingredients. Once the fennel seeds change colour add the chopped onions and fry till golden. Add the powders and fry for 2 minutes. When it starts sticking to the pan add the quartered tomatoes and fry till they are slightly mushy. At this stage add the ginger-garlic-coconut paste and fry well till the raw smell disappears. The masala might need some water to stop it sticking it to the pan. When a nice aroma comes from the masala add the washed and diced lamb/mutton. There are two ways you can do it. The quickie way is to cook the meat in a cooker and add the cooked meat to the masala. The round about way is to add the lamb raw and add 4 cups of water to the masala. Close the gravy with a lid and simmer until the lamb is cooked. This might take some time and not very environmentally friendly. The guilt can be erased to some extent as it is once-in-a-while dish and it really is worth it. Once the lamb is done and the gravy reaches your desired consistency switch off the flame. The consistency I prefer is thick gravy. It is great for boiled rice and idlis. Hot steaming idilis with mutton kuzhambu is S’s favourite and mine too.

Mulu Kathirikkai vathakal (Stuffed Aubergine curry)

One of my colleagues hates aubergines. My reaction always is - wait until you set foot in Andhra to change your mind. One has to give it to the Andhrites for their imagination for creating many many varity and in so doing taking the humble aubergine to great heights. There are so many recipes that I have a theory which goes like this – For every great aubergine recipe from Andhra there are minimum 5 greater aubergine recipes from the same region. This is one such recipe, combination of two recipes one from a cookbook by Mallika Badrinath and the other from my ex-colleague. It is divine with plain boiled rice.

You will need

• Aubergine – 300 gms
• Sambhar powder – 4 tbsp (if the sambhar powder is bland add some more to make it hotter)
• Coconut – 3 Tbsp grated (if you want a smoother texture then grind the coconut)
• Tamarind – size of ½ a lime
• Onions – 2 small (finely chopped)
• Channa dal – 2 Tbsp
• Mustard seeds – 1 tsp
• Oil.

Microwave the tamarind for 2 minutes high with some water. Dilute with some cold water and extract the juice. The juice should be thick and so the water used must be as little as possible. Heat some oil in a pan and add the mustard seeds and when they pop add the channa dal and wait until they turn light brown. Add the chopped onions till they turn soft. In a bowl mix the onions, sambhar powder, tamarind juice, coconut and salt.

Slit the aubergine into 4 on the top without cutting them. The idea is to keep them whole and stuff the onion mixture in them. The aubergine have to be stuffed individually.

Basic Recipe Courtesy Mrs Mallika Badrinath

Heat 3 Tbsp oil in a pan. Add the aubergine to the oil and if you have any of the onion mixture left add it on top. Fry for a few minutes, then add water, close the pan and let it cook. Check every 5 minutes for water and move the aubergine without breaking them if they are sticking to the pan. The more oil in the pan, the less possibility for the curry sticking in the pan. As a result you will end up with an oily, but lip smacking curry. Once the aubergine are done, remove from heat and serve with hot boiled rice. If Nigella were to taste it she would probably describe it as ‘Hmm out of the world’.

Sundakkai Puli Kuzhambu (Pea aubergine hot and sour curry)

One Eared bunny carrying pea aurbigines

Puli kuzhambu roughly translates into sour gravy, and is very easy and simple to cook. The three elements that epitomizes Tamil cuisine are uppu (salt), puli (tamarind) and milagai (chilli) and puli kuzhambu is the best example that brings out all the 3 individual flavours to their fullest, yet blending to create a taste that can only be described as magical. The gravy can be made with different vegetables. Last week when i saw some fresh pea aubergine (sundakkai) in a Chinese grocery, i simply couldn't resist it. Pea aubergine are usually dried and then used to make gravy or deep fried as an accompaniment for yogurt rice in South India. Fresh Sundakkai is a luxury and a real treat if made into puli kuzhambu. The gravy is cooked using sesame oil which gives it the unique taste.

1. Pea aubergine (Sundakkai) - 100gms
2. Chilli powder - 2 Tbsp
3. Coriander powder - 4 Tbsp
4. Tamarind - a lime sized ball ( If you can't get hold of tamarind, then 2 Tbsp of tamarind extract available in supermarkets can be used)
5. Turmeric powder - 1/2 tsp
6. Fenugreek seeds - 2 Tbsp
7. Shallots or small onions - 10 (alternately 1 big red onion can be used)
8. Tomato - 1
9. Green Chilli - 1
10. Curry leaves - 1 twig
11. Sesame oil - 3 Tbsps (Vegetable oil can also be used instead)
12. Asafetida - a pinch


Chop the onions if using big ones, if using shallots then cut them into two. Quarter the tomatoes.
To extract the tamarind juice, place the tamarind in a bowl and add enough water to immerse it and then microwave on high for 2 minutes. Remove from microwave and add some cold water (so that your hands won't burn when you dip in the hot water) and squeeze the tamarind. Filter the water and retain it and throw the pith.
Heat a wok and add 2 Tbsp of sesame oil. When the oil becomes hot, add the fenugreek seeds. When they start turning brown add the curry leaves, Asafetida, green chilli (whole) and then the onions. Sauté the onions and then add the sundakkai and fry it for a few minutes. Add the chilli powder, coriander powder and turmeric powder and mix it with the onions and sundakkai. Add the tomatoes and then add some water and salt to it. When the vegetable is half cooked add the tamarind extract and let it boil. When the gravy is thick and the vegetable is cooked add the remaining 1Tbsp of sesame oil and remove from fire.
This tastes heavenly with hot boiled rice.

Paruppu Keerai (Greens and Lentil curry)

This is a recipe I adapted from my neighbour “Aunty” in Hyderabad. Did that happen 6 years ago? Seems like last month. Those were good old days when I was learning to cook. This is a firm favorite with the family, which is a good thing as it is an easy to cook one-pot recipe. I try to make it once a week with different kinds of keerai(green). I saw some fresh methi (fenugreek) greens at the grocers last Saturday and had to buy it. So Vendhaya keerai Paruppu it is today.

• 4 medium bunches of Vendhaya keerai (Methi leaves)
• Paruppu (lentils) – 1.5 cups
• Onions – 2 (preferably Indian red onions)
• Tomato – 2
• Garlic – 2 cloves
• Ginger – ½ inch
• Chilli powder – 2 tbsp
• Corriander powder – 2 tspn
• Turmeric powder – ½ tspn
• Tempering
• Mustard seeds – 1 tspn
• Urad dal – 1 tspn
• Cumin seeds – ½ tspn
• Curry leaves – 1 twig

Chop the onions, tomatoes, garlic and ginger. Wash the Lentils and the greens. Chop the greens (if you are lazy like me, then never mind the stalks, if you are a perfectionist then pick out the leaves). In a cooker add all the above with some water. It is important not to add salt at this stage. Put the weight on and cook until done. Open the cooker and add salt and boil the paruppu if water level requires to be reduced.

My daughter who is 3 helped me peel the eggs. This picture is posted by a proud mom.

Temper some oil with mustard seeds, urad dal, cumin and curry leaves and add it to the paruppu. I remember the dish being bright red when my neighbour prepared. My little one cries ‘karam karam’ when she sets sight on chilli powder, so to get the red colour without the chilli powder, I use paprika. It is one of the little tricks that I have up my sleeves. Hope you enjoy this simple, yet healthy and tasty recipe.

Kozhi Kuzhambu (Chicken Curry - South Indian style)

Kozhi Kuzhambu

This is my mother-in-laws recipe, who is a fantastic cook. It is a bit different from other kuzhambu recipes as the chicken is first sautéed in oil to seal its flavour.

Chicken – 1 Kg

Sambhar powder – 4 Tbsp (if not using sambhar powder substitute with equal parts of coriander and chilli powder)

Turmeric powder – ½ tsp

Tempering

1. Mustard seeds – 1 tspn
2. Fennel seeds – 1 tspn
3. Urad dal – 1 tspn
4. Cumin seeds – 1 tspn
5. Curry leaves – 2 twigs

Masala

1. Red onion – 2 large (or 10 small onions)
2. Coconut – ¾ of one half of a medium size coconut
3. Garlic – 10 cloves
4. Ginger – 1 inch
5. Curry leaves – 2 twig

The iron wok in the picture has a special place in my kitchen. I brought it in the Meenakshi Amman temple markets in Madurai. I use it for frying and tempering.

Clean the chicken and rub it with turmeric powder and salt. Fry the ingredients under masala in a little oil and grind it into a paste.

Heat 2 Tbsps oil in a pan and add the chicken and fry it till the chicken is sealed. Then add the sambhar powder and mix it well with the chicken. Add the ground masala and adjust the water level as required. Close with lid and cook until chicken is cooked.

Heat another pan and 1 tbsp oil and add the tempering ingredients. Once the mustard seeds pop and the urad dal is brown add it to the kuzhambu and cover it with a lid. It tastes very good and will go well with chappati, rice and parotta. S likes to have this kuzhambu the next day with parotta.