VARUTHARACHA MEEN CURRY ( VARUTHARACHA AYALA CURRY) / MACKEREL FISH CURRY WITH FRIED COCONUT GRAVY

Varutharacha Meen Curry is very familiar to all. But I am sharing this traditional recipe here for who doesn't know the authentic Kerala cuisine. My mom is very expert to making all fish curries especially Varutharacha Ayala Curry ( Mackerel curry with fried coconut gravy). I follow her recipe and sharing the same here for you.


    Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega 3 fatty acids. Omega - 3 fatty acids are good for healthy heart. So consumption of mackerel (ayala) is good for health.

AYALA CURRY (VARUTHARACHATHU)

Ayala (Mackerel) - 3
Coconut (grated) - 2 cup
Kudam Puli ( Malabar Tamarind) - 4 piece
Chilli powder - 1 1/2 teaspoon
Coriander Powder - 1 teaspoon
Shallots - 4
Fenugreek seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Curry leaves - 3 spring
Coconut oil - 1 teaspoon
Salt - to taste.

METHOD


   Clean and cut fish and keep aside. Roast grated coconut, fenugreek seeds and chopped shallots in a hot pan. Add coconut oil and roast until it turn golden brown. Then add chilli powder, coriander powder and turmeric powder and stir well. Turn off the flame. Allow it to cool.

   Wash and put kudam puli in some water. Put roasted coconut mix in a blender and make a smooth paste. Add some water to coconut paste and mix it with cleaned fish. Add kudampuli along with the water and mix well. Finally add salt and curry leaves. Cook fish curry in manchatty (clay pot) in high flame till the gravy get boiled. Cover the pot with a lid and cook fish curry in low flame. Rotate the chatty occasionally to avoid sticking curry at the bottom. Turn off the flame when it get cooked. Very tasty Ayala Varutharachathu is ready. Enjoy it with hot rice or with hot puttu (steamed rice cake).

Try this recipe and share your comments and suggestions.

Thank You Friends for Visiting My Blog

BINDU JAYESH
bindurohinipillai@gmail.com

MURINGAKKA CHAKKAKKURU THORAN / DRUMSTICK JACKFRUIT SEED STIR FRY

Muringakka Chakkakkuru thoran is a traditional recipe and my mother always prepares this during summer season when we get a plenty of jack fruits from our plants. Really it is very tasty and very easy to prepare.

MURINGAKKA CHAKKAKKURU THORAN

INGREDIENTS


Muringakka /Drumstick - 3 ( cut into 2 inch pieces and split into two)
Chakkakkuru / Jack fruit seed - (peeled and cut it lengthwise into four)
Coconut (grated) - 1 cup
Garlic - 3 pod
Turmeric Powder - 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Cumin seeds (optional) - 1 pinch
Mustard seeds - 1 teaspoon
Curry leaves - 2 springs
Dried chilly - 2
Coconut oil / cooking oil - 1 teaspoon
Salt - to taste

PREPARATION

   Peel chakkakkuru and cut lengthwise into four. (When peeling the outer skin of jack fruit seeds, never remove the brown skin of seeds.) Cook drumstick pieces and chakkakkuru with water in a vessel. Add salt and turmeric powder and cook until the water evaporates completely.  Crush grated coconut, garlic, turmeric powder, chilli powder and cumin seeds. Add coconut mix to the cooked drumstick - jack fruit seed mix and stir well. In a hot pan add oil and splutter mustard seeds, dried chillies and curry leaves. Then add the drumstick- jack fruit seed coconut mix and stir well. Cook it for 3 more minutes in low flame. Then turn off the flame. The traditional chakkakkuru muringakka thoran is ready. Enjoy it with hot rice, pulisseri, and pickle.

How is this recipe? Please share your comments and suggestions here.

Thank you all

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHAM FALOODA / MANGO FALOODA

Today's special is a falooda recipe. During this Summer season I got a lot of ripe mango and I tried several new recipes with mango. This is also a special recipe and I served this falooda for my guests and all of them like this very much. Now I gladly sharing this recipe with you.

MANGO FALOODA

INGREDIENTS


Ripe mango - 3
Milk - 2 cup
Vermicelli - 1/2 cup
Fruits - 1 cup
Sugar - 1 cup
Vanilla Ice cream - 1 cup
Black kaskas - 2 tablespoon



METHOD


   Cut fruits into small pieces and keep refrigerating for 1 hour. Cook vermicelli with sugar and milk and keep in refrigerator to cool. Soak kaskas in water for 30 minutes. Take mango pulp and blend it with some milk, 2 scoop ice cream and sugar.


   Now set the faloodato serve. Take a long glass and put some pieces of fruits into it. Then add cooked vermicelli, then soaked kaskas and pour mango pulp over it. Finally top it up with scooped vanilla ice cream and cherries. Special Mango Falooda is ready to serve. Enjoy the authentic taste.

How is this recipe?

Please share your comments and suggestions here. 

Thank You Friends for Your Supports.

BINDU JAYESH
bindurohinipillai@gmail.com

CHEERA ERISSERI / SPINACH TOOR DAL CURRY WITH ROASTED COCONUT

Erisseri is a familiar curry for Malayalees.  We make erisseri with pumkin and cow peas, papaya and cow peas, foot yam and cow peas etc. But here I am presenting a new dish that, red cheera (red spinach)  (red amaranth) and dal curry with grated coconut and seasoned it with roasted coconut like other erisseries. Really it is very tasty and I am sure that you would like this special taste.

CHEERA ERISSERI

INGREDIENTS


Red spinach - 3 cup (chopped)
Toor dal - 1/4 cup
Coconut ( grated) - 1 cup
Garlic - 3 pod
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Salt - to taste
Coconut oil - 11/2 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1 teaspoon
Dried chillies - 2

METHOD


   Cook toor dal ( thuvara parippu) in a pressure cooker with turmeric powder, salt and some water. Grind half cup of grated coconut, garlic, cumin seeds, turmeric powder and chilli powder to make a smooth paste. Add this coconut paste to the cooked dal and boil it. Then add chopped spinach to it and cook for 4 - 5 minutes and turn off the flame.

   Put a pan on flame and pour some oil to it when it get hot. Add and splutter mustard seeds and dried chillies. Add curry leaves and 1/2 cup grated coconut to it and stir well. When coconut turn golden brown, add it to the cooked spinach toor dal curry and stir well. Wow! The aromatic and tasty Cheera Erisseri is ready. Serve it with hot rice and enjoy the traditional taste.

Like this recipe? Please share your comments and suggestions here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

MUTTA ROAST / EGG ROAST

Good Morning Friends...

Have a Tasty Day. Today I am adding an egg recipe which is good with chapathi or pathiri etc. I prepared this Egg Roast in my own way and all my family members like it. It is very easy to prepare with less ingredients.

EGG ROAST

INGREDIENTS


Egg - 4
Onion - 1 (chopped)
Shallots - 10 (chopped)
Garlic - 6 pod (chopped)
Ginger - 1 piece (chopped)
Tomato -1 (big) (make a smooth paste)
Chilli powder- 1 teaspoon
Green Chillies - 2 (chopped)
Curry leaves - 1 spring
Coriander leaves - 1 table spoon (chopped)
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Sugar - 1/2 teaspoon (optional)
Mustard seeds - 1 teaspoon
Salt - to taste
Cooking oil - 1 teaspoon


PREPARATION


   Boil egg and remove the shell. Pour oil (I use coconut oil for preparing this) in a hot pan and add mustard seeds. When it splutter, add chopped shallots, ginger, garlic, green chillies and curry leaves and saute well. Then add chopped onion salt and sugar and saute again. Add tomato paste and saute well. Now add chilli powder, turmeric powder, garam masala, black pepper powder and coriander powder. Saute well for one minute and add i cup water to it. Boil the gravy and allow it to get thick. Put boiled egg and mix well. Cook for 2 minutes more in low flame. Now Egg Roast is ready to serve. Garnish it with chopped coriander leaves and serve.

Try this recipe today itself and please share your comments and suggestions here.

Thank you friends..

BINDU JAYESH
bindurohinipillai@gmail.com

SAMBHARAM / MORUM VELLAM / SPICED BUTTERMILK

Sambharam is a refreshing health drink as well as served in sadya with rice also. It is very easy to make and it is very familiar to all Malayalees. Buttermilk is spiced with green chilly, ginger and curry leaves to make sambharam. In some places, chopped shallots or coriander leaves also used to make butter milk more spicy. But I used only green chillies, ginger and curry leaves like traditional method.

SAMBHARAM

INGREDIENTS


Thick curd - 1 cup
Water - as required
Ginger - 1 piece (chopped or crushed)
Green chilly - 2 (chopped)
Curry leaves - 2 springs (chopped)
Salt - to taste


PREPARATION


   Add water to curd and whisk well. Add chopped curry leaves, green chillies and ginger and mix well. Add salt and enough water and whisk well. Serve chilled. Enjoy Sambharam with rice or as a refreshing drink.

Good Day To All

Thank You for Visiting My Humble Space

Please share your comments and suggestions here

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHA PAYASAM / RIPE MANGO KHEER

Hai friends, I am very glad today because this is my hundredth post of my blog. Thanks a lot for your support since you had given and expecting the same hereafter also. Now I am adding a delicious sweet recipe for you. During this Summer season, we get a lot of ripe mangoes. Today's special is a kheer recipe which is prepared with ripe mango and sago seeds.
See the recipe.

MAMPAZHA PAYASAM

INGREDIENTS


Ripe mango - 4
Jaggery - 1/2 kg
Sago seeds - 1 cup
Ghee - 2 tablespoon
Coconut Milk - 1 cup (thick milk)
Coconut milk - (second consistency) - 1 cup
Raisins - 20
Cashew nuts - 15
Coconut bits - 2 tablespoon


PREPARATION

 
   Peel and cut mango into pieces and grind to make a smooth paste. Dissolve jaggery in some water and boil it. Drain it through in a sieve and keep aside. Soak sago seeds in water for 30 minutes and cook it well. Pour ghee in a hot pan and roast cashew nuts, raisins and coconut bits respectively. Keep it aside. Add ground mango paste to ghee and saute well. When it get sauteed, add jaggery  and second consistency coconut milk to it and stir occasionally. When it get thick, add cooked sago seeds and boil it. Then add thick coconut milk and boil the kheer. Then turn off the flame. Add cardamom powder, roasted cashew nuts, raisins and coconut bits and stir well. Delicious Mampazha Payasam is ready. Enjoy...

Like this recipe? Please share your comments and suggestions here. Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com