Thursday, June 19, 2008

10 Simple Kerala Recipes

In Kerala, we see variety of curries built on yogurt, coconut and lentils. All these are eaten mixed with cooked rice. Unlike other south Indian states, onions / tomato /tamarind are not widely used.

Some of the popular recipes are listed below :

Inchithairu (ginger-curd) is yogurt spiced up with ginger and green chilies.

Yogurt is blended with a variety of pickles / boiled vegetables to make the Arachu Kalakki.

Coconut oil is used as a dressing, as a flavouring agent and as a cooking medium. Here, plain boiled vegetables are mixed with coconut oil and served as the Mezhku Peratti.

Molagu Vellam
– Buttermilk is spiced up with pepper, turmeric and simmered to make the Molagu Vellam.

Yogurt is blended with coconut, green chili and cumin and mixed with a medley of boiled vegetables to make the Aviyal (Coconut - chili - yogurt curry). Versions of Aviyal which use tamarind / mango in place of yogurt also exist. Aviyals taste delicious even when uncooked.

A variety of vegetables (typically ash gourd and black eyed beans) are simmered in a thin coconut milk curry into an Olan.

Yogurt is blended with coconut, green chili cumin and fenugreek to make the spicy Moru Kootan (Coconut - Yogurt Curry).

A variety of vegetables are simmered in a coconut – cumin paste into the Erissery.

Parippu ( Plain Lentils) Plain Mung dal ./ Tuvar dal is boiled with a pinch of turmeric and eaten mixed with cooked rice and ghee at the start of a meal.

Mulagootal (Lentil - coconut curry) Coconut and tuvar dal are spiced and boiled together with a variety of vegetables (Cabbage, potatoes, green peas, spinach).

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