Pearl Onion Curry / Ulli Theeyal

Here's how I make this curry at home.Its absolutely easy and delicious.

Things you will need:

Pearl Onion-15; cut into bite size pieces;
Grated Coconut-half cup; I use the frozen kind;
Tamarind paste- 1.5 tsp
Coriander Powder- 2 tsp
Cumin Seeds -1 tsp
Pepper Powder -1 tsp
Turmeric Powder-1 tsp
Asafoetida (Hing powder in Hindi)- half tsp
Fenugreek Powder(Methi powder in Hindi)-half tsp
Mustard Seeds – 1 tsp
Curry Leaves
Green Chillies-3 or 4
Red Whole Chilli – 3
Sugar -half tsp
Salt to taste
Oil 2 tbsp

Preparation Method:


Heat a teaspoon of oil in a pan.
Add coconut powder, cumin seeds, coriander powder, (one) red whole chilli, pepper powder,asafoetida, fenugreek powder,turmeric powder and fry on low flame.
Once the raw smell is gone, grind it to a fine paste.



Now in the same pan , heat the remaining oil and add mustard seeds.
Once the seeds splutter, add red whole chilli,curry leaves and green chillies. Stir and fry for a couple of minutes.
Now add the pearl onions and fry till they are brown in color.



Then add the ground paste and add half cup water and let it simmer for 5 minutes.
Now add tamarind paste,sugar and salt to taste.
Do the taste test and add salt if necessary.

Pearl Onion Curry using grated coconut aka 'Ulli Theeyal' can now be served with steamed rice and Kappa Mezhukupuratti or Ethakaya Beans Mezhukupuratti.

Plantain & Beans Fry / Ethakaya Beans Mezhukupuratti

.. also known as 'Ethakaya Beans Mezhukupuratti', this dish is very tasty and easy to make.



Things you will need:

Green Beans- 0.5 lb ; cut into bite-size pieces
Raw Banana/Plantains- 2 ; peeled and cut into small cubes
Red Whole chillies- 3 or 4
Onion- 1 large;diced
Curry Leaves
Turmeric powder- 1tsp
Red Chilli powder-1 tsp
Salt to taste
Mustard Seeds- 1 tsp
Green Chillies- 3 or 4 ; slit in half lengthwise
Oil- 2 tbsp

Preparation Method:

Heat oil in a pan.
Add mustard seeds and wait till they splutter.
Now add onion , green chillies,curry leaves and red whole chillies.
Once onion is brown in color,add turmeric powder and red chilli powder until the raw smell is gone.
Turn the heat to medium-high and add plantain pieces and stir.
Cover the pan and cook for 3 mins. Stir occassionally.
Now add the green beans,salt and cook covered in low-medium heat.
Stir well and make sure there is no water content in the pan.
Do a taste test and add salt if necessary.

Plantain Beans Fry or 'Ethakaya Beans Mezhukupuratti' can now be served with steamed rice and Sambhar or Mambazha Pulissery.

Ginger Chicken Curry

Ginger Chicken Curry is my special preparation and this is typically how I make Chicken Curry at home.

Preparation Method:

Cut the chicken (approx-1.5 lb) into bite-size cubes.

Marinate Chicken for 30 mins with the following:
Sugar/honey -1 tsp
Ginger paste-1 tbsp
Soy sauce -2 tsp
Tomato ketchup-1 tbsp
Salt to taste

Heat oil in a pan.
Fry the marinated chicken pieces until its caramel in color. Remove chicken pieces from pan.

In the remaining oil add the following and fry:
Cloves -5
Cinnamon Stick -1
Bay Leaf -1
Remove the above 3 items from oil once they are fried.

Add the following and fry in low flame:
Ghee-1 tbsp
Onion- 2 medium size; thinly sliced
Tomato-1 ;medium size, cubed
Garlic -5 pods; crushed
Green Chillies -5 ; slit in half lengthwise
Coriander powder -2 tbsp
Turmeric powder-1 tsp
Red Chili powder -1 tsp
Garam Masala powder-1 tbsp
Curry leaves-
Potato- 2; cut into cubes

Once caramelized, add the fried chicken and ½ cup water.
Cover the pan and bring it to a boil.
Do the taste test and add salt if necessary.
Now add 2 tsp lime juice and Garnish with minced cilantro

Ginger Chicken Curry is now ready to be served with hot steamed Rice or Chappathi and Raita (Yoghurt Salad) as a side dish.

Chappathi / Indian Bread

Things you will need:

Wheat Flour- 2 cups
Water- ½ cup ; warm
Salt- ½ tsp
Oil – 1 tsp



Preparation Method:

In a mixing bowl, add the flour , salt and oil.
Using water , knead the flour into a soft dough.
Add enough water to knead the flour well, but make sure the dough does not become sticky.If it does, add some more flour and knead well.
Keep the dough aside for 15 to 20 minutes.
Make lime–size balls and using a rolling board and rolling pin ,spread /roll each ball into 6 inch rounds like a tortilla.
Use flour occasionally to make sure the dough does not stick to the rolling board.
Heat a griddle or a non-stick pan.
Now cook each of this one-at-a-time by placing them on the griddle.
Once it starts getting puffed or cooked on one side, turn and cook it on the other side.
Brush with little oil on both sides.
Turn it over and press gently with a spatula or a cloth to puff up the chappathi/roti.

Chappathi can be now served hot with Easy Tomato Curry or Indian Chilli Chicken.

Easy Tomato Curry

Things you will need:

Tomato- 3 or 4; cubed
Onion- 1 medium size ;sliced
Green Chillies- 4 or 5; cut in half lengthwise
Curry Leaves
Garam Masala Powder- 1 tsp
Turmeric Powder- 1 tsp
Red Chilli powder- 1 tsp
Coriander powder- 1 tbsp
Pepper powder- 1 tsp
Ginger – 1 inch piece grated
Mustard seeds- 1 tsp
Salt to taste
Cilantro - few leaves-finely chopped
Oil- 2 tbsp
Water- 1 cup




Preparation Method:

Heat oil in a pan.
Add mustard seeds a wait until they splutter.
Now add onion, green chillies, curry leaves, ginger and sauté until onion is brown in color.
Then add garam masala, powder, turmeric, coriander, pepper powder and stir on low-medium heat till the raw smell is gone.
Add the tomatoes and stir so it is coated well with the onion mixture.
Cover the pan and cook in low-medium heat for 3 minutes.
Stir and make sure tomatoes do not stick to the pan.
Now add water and close the pan again and cook for another 3 to 4 minutes.
Stir well to get the tomatoes mashed.
Add salt to taste. Garnish with cilantro.

Easy Tomato Curry is ready to be served with Chappathi or Steamed Rice.

Olan- Simple & Easy

This recipe is also part of Kerala Sadya(Thali in Hindi).My method of preparation differs from the traditional method.Olan can be made in many different ways. Here I am using Kumblanga (Ash gourd/Winter melon) and Black eye beans as the main ingredients and my personal style of preparation....

Things you will need:

Kumblanga (Ash gourd/Winter melon)- 1 lb
Black Eye beans- 1 cup
Coconut milk – 1 can
Green Chillies- 4 or 5 slit in half lengthwise
Curry Leaves
Oil- 1 tbsp preferably coconut oil
Water 1 cup
Mustard seeds- 1 tsp

Preparation Method:

Cut Kumblanga (Ash gourd/Winter melon) into thin, 1 inch square, slices.
Cook the black eye beans very well, to the point that , they should retain their shape but crushing them to paste should be absolutely effortless.
Now heat oil and add mustard seeds. When mustard seeds splutter,add green chillies , curry leaves, Ash gourd, black eye beans ,salt and water.
Bring this to a boil.
Add coconut milk and simmer for 3 minutes.

Olan is ready to be served with hot steamed rice and a stir fry like Kappa Mezhkupuratti.

Chemmeen (aka Shrimp or Prawn) Masala

Things you will need:

Chemmeen/Shrimp/Prawn: 2 lbs (You can use the frozen kind) peeled , deveined, cleaned well
Onion- 2 diced
Curry Leaves
Ginger- 1 inch piece, grated
Garlic- 4 or 5 pods minced
Turmeric Powder- 1 tsp
Coriander powder- 1 tbsp
Red Chilli powder – 1 tsp
Green Chillies- 4 or 5 slit in half lengthwise
Cilantro – chopped
Ketchup- 1 tsp
Lime juice – 1 tsp
Oil -1 tbsp
Butter- half stick
Water – 1 cup
Salt to taste

Preparation Method:

Heat oil. Add ginger and garlic.
Once brown , add butter ,onion, curry leaves and green chillies and sauté .
Then add turmeric, coriander, and red chilli powder and stir until it looses its raw smell.
Now add the shrimp ( chemmeen) , salt and water.
Bring this to a boil and cook until shrimp is nice and tender .
Then add ketchup, and let it simmer for 2 minutes.
Now add lime juice and garnish with cilantro.

Chemmeen masala is now ready to be served with hot steamed rice and raita (yoghurt salad).