Oct 132017

its been long time since I posted new recipe on my blog. Being a homemaker, nowadays I am busy with kids and other activities.Few years back,there used to be a time when I post weekly and now I really feel  bad for not updating it regularlySad smile

Today I am going to share a easy and authentic Kerala recipe prepared using prawns.Hope all seafood lovers will definitely like this spicy and yummy curry.

Prawn Theeyal

Ingredients

  1. Prawns(deveined) – 500 gms/1 lb.
  2. Shallots – 15
  3. Tomato(cut into medium pieces) –1
  4. Green chilly(slit lengthwise) –3
  5. Grated coconut – 1/2 cup
  6. Turmeric powder – 1/4 tsp
  7. Red chilly powder – 2 tbsp
  8. Coriander powder –1 tbsp
  9. Fenugreek powder(uluva podi) –1 pinch
  10. Mustard seeds – 1/4 tsp
  11. Snakegourd(padavalanga,cut into small pieces) – 1 small piece
  12. Coconut bits(thengakothu) –1 tbsp
  13. curry leaves – 1 sprig
  14. Dry Red Chilly -2
  15. Oil
  16. Salt

prawn theeyal 1

Preparation

  1. Heat a Manchatti(clay pot) and cook prawns with 1tbsp red chilly powder,turmeric powder,salt ,little water.cover and cook for 5 minutes on medium flame till prawns are cooked well.keep aside
  2. Heat a pan and roast grated coconut till brown in color. Add 2 shallots , 1 tbsp red chilly powder,1 tbsp coriander powder,a pinch of fenugreek powder to it. Mix well and remove from fire.
  3. Grind the above mix without adding water.
  4. Heat coocnut oil in another pan.Saute the remaining chopped shallots,green chilly,snake gourd pieces,coconut bits ,turmeric powder(a pinch),and salt.once it is done add chopped tomato pieces to it.
  5. Add coconut paste,boiled prawns to it and mix well.
  6. Add required amount of water to it.Check for salt.
  7. For seasoning ,Heat a pan and splutter mustard seeds,dry red chilly and curry leaves and add it to the spicy gravy.
  8. Konchu theeyal is ready to serve with Rice.
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Rating: 0.0/5 (0 votes cast)

Posted by prajusha
May 242017

Pulissery is a traditional dish served during sadhyas or festive occasions.It is a combo of sweet and sour taste and it is prepared using ripe banana in yogurt and coconut sauce.it goes well with Kerala Matta Rice and Pickle.

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Ingredients

  1. Banana/Nentrapazham(ripe,medium,cut into cubes) – 1
  2. Green Chilly(slit lengthwise) – 4
  3. Turmeric powder- 1 tsp
  4. Red Chilly Powder- 1 tsp
  5. Grated Coconut – 1 cup or 1/2 of coconut
  6. Cumin seeds-1/2 tsp
  7. Fenugreek seeds(Uluva) – 1/4 tsp
  8. Yogurt(thick,not too sour) – 2 cups
  9. Mustard seeds – 1 tsp
  10. Dry Red Chilly – 2
  11. Curry leaves
  12. Coconut Oil
  13. Salt

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Preparation

  1. In a Pan, Add banana pieces,green chilly,turmeric powder,red chilly powder and salt.Cover and cook till it becomes soft.
  2. In the mean time grind coconut with cumin seeds into a fine paste.
  3. Once banana is cooked well, open the lid and add coconut paste.Let it boil.
  4. Once it starts to boil,add yogurt to it and mix well.don’t let yogurt boil.
  5. Remove from fire.
  6. Heat coconut oil in a pan. Splutter mustard seeds,dry red chilly,fenugreek seeds,curry leaves and add the seasonings to the curry.
  7. Serve with Rice.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha
Mar 032017

This curry is a unique combination of Chicken and Ash Gourd in a spicy masala.This  is popular in kunnakulam-Thrissur side of Kerala state .It tastes great with rice or Roti.

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Ingredients

  1. Ash Gourd/Kumbalanga ( cut into medium cubes) – 1/2 kg
  2. Chicken (cut into medium pieces) – 1/2 kg
  3. Onion(chopped) – 1
  4. Tomato – 1
  5. Turmeric powder – 1/2 tsp
  6. Red Chilly Powder – 1 tsp
  7. Coriander powder – 1 tbsp
  8. Coconut milk – 1/2 cup
  9. Coconut oil
  10. Salt

For Roasting

  1. Grated coconut – 1/2 cup
  2. Shallots – 10
  3. Garlic cloves – 10
  4. Ginger(chopped) – 1 tsp
  5. Dry red chilly –10
  6. Coriander seeds – 1tbsp
  7. Fennel Seeds/Perumjeerakam – 1/2 tsp
  8. clove- 1
  9. Cinnamon piece – 2” piece
  10. Peppercorns – 6
  11. curry leaves – 2 sprigs

For Tempering

  1. Mustard seeds – 1 tsp
  2. Dry Red Chilly –2
  3. Curry leaves

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Preparation

  1. First heat a pan on medium flame and dry Roast the ingredients listed for roasting.Take care not to get burned.once it is done,remove from fire. Let it cool.Grind it to a fine paste
  2. Heat coconut oil in a kadai.Saute chopped onion,chopped tomatoes and once it is done,add turmeric powder,red chilly powder,coriander powder, and once the raw smell goes, add chicken pieces to it and mix well.
  3. Add little water to it and cover and cook for 15 minutes.
  4. Once chicken is cooked well,add ash gourd pieces to it and cook for 5 minutes.
  5. Add coconut paste and salt to it. stir well.
  6. cover and cook for 3 minutes on medium flame.
  7. Add coconut milk to it. once it starts to boil,remove from fire.
  8. Heat oil in a pan. splutter mustard seeds, dry red chilly and curry leaves.
  9. Add the tempering to the curry.
  10. serve with Rice.

Recipe Source:”Thaninadan” cookery show

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
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