Fisherman’s Crab Curry/ Crab cooked in Coconut Milk/ Kerala Njandu Curry

This is a beautiful, delicious coastal style Crab curry, called as “Fisherman’s Crab Curry”.

True to its seaside orientation, Kerala cuisine is almost primarily made up of seafood, particularly fish and prawn dishes. The people here in Kerala and borderline of Kanyakumari eat seafood multiple times a day pairing it with the coconut which is available in abundance.

This traditional crab curry recipe is made with coconut paste and gets a bit of kick too from the chillies added.

Why this recipe works:

The ingredients used here show a mix of both coconut paste and coconut milk. Its sweet punch is set off deliciously by the spicy crab meat.

To lighten the dish, reduce the thickness of gravy by adding coconut milk. Try serving this curry with plain boiled rice and plenty of gravy.

This crab curry is so good I’ve been making it ever since. Try and let me know how it turned out for you!!


Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves: 3

INGREDIENTS

For the coconut-spice paste

  • 250 gms Crab, cleaned and body cut into halves or quarters
  • 1 cup Coconut, grated
  • 5 Kashmiri Chillies
  • 5 garlic cloves
  • an inch Ginger
  • 8-10 Black peppercorns
  • 1 tsp Coriander seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • Tamarind, marble sized

Other ingredients

  • 1 cup Onions, finely chopped
  • 1 Tomato, diced
  • 2 Green chillies, slit
  • 1/4 tsp Turmeric powder
  • 1/2 tbsp Fennel powder (optional)
  • 3 tbsp Coconut oil
  • 2 tbsp Coriander leaves, finely chopped
  • Sprig of Curry leaveseZy Watermark_04-04-2019_10-24-55AM.JPG

PREPARATION

  1. Grind the ingredients (mentioned in coconut-paste listed above) into a smooth paste with little water. Keep it aside.
  2. Heat coconut oil in a deep bottomed pan, add mustard seeds and allow it to splutter. Then add fenugreek seeds and curry leaves.
  3. Add in onions and green chillies and fry it till it turns soft and translucent.
  4. Add in the tomatoes and turmeric powder and fry for a minute.
  5. Now add the wet masala paste along with a cup of water and bring it to a boil on medium high heat.
  6. Add the crab. Make sure to turn over the crabs half way so that they are well coated with the gravy.
  7. Add extra coconut milk if you prefer it more creamy, or up to ½ cup of water to dilute the gravy. Add salt to taste.
  8. Simmer for 10-15 minutes, until the crabs turn pink and are cooked through.
  9. Garnish with coriander leaves.IMG_7593_eZy Watermark_04-04-2019_10-16-28AM
  10. Spoon curry over rice and serve hot.IMG_7596_eZy Watermark_04-04-2019_10-16-31AM

Special Note:

  • Cut the crab bodies into halves or quarters with a cleaver. Crush gently the crab legs for the flavours to soak into the curry.
  • I have used blue swimmer crabs for this curry, but any sort of crab (Dungeness and snow crab) will work.
  • If you’re using dessicated coconut, add warm water while grinding to prevent curdling of fats.

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h

Mutton Stew/ Mutton Vellai Kuruma/ Mutton cooked in a coconut based gravy

Most of the Keralites include appam and stew predominantly in their breakfast menu. This South Indian recipe, Mutton Stew is full of aromatic flavours as is made with a melange of subtle spices and flavoured with coconut.

When you want to indulge in a light yet healthy mutton dish, then you must try out this lip-smacking stew recipe. When my mom buys mutton/lamb, she reserves some for this dish, as it is always on the top of her list 🙂

One good thing about this scrumptious dish is that it can be prepared in a very less time, say for occasions like potluck, kitty party and buffet.

Don’t have mutton at the moment? Don’t despair. This hearty dish can be loaded with plain vegetables too.

You can also pack this delicious stew recipe for tiffin. So, why wait? Try it now with your loved ones!  IMG_6850_eZy Watermark_22-03-2019_11-11-14AM


Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

Paste 1:

  • 3 Green chillies
  • Ginger
  • 6 cloves, Garlic
  • Kosher salt

Paste 2:

  • 1/2 cup Coconut, grated
  • 6 Cashew nuts
  • 1 tsp Poppy seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Fennel seeds

For the gravy:

  • 500 grams mutton, excess fat trimmed, cut into 2-inch chunks
  • 2 Green chillies
  • 1/2 tbspGinger Garlic Paste
  • 2 Cardamom
  • 1 inch Cinnamom
  • 2 Cloves
  • 1 Bay Leaf
  • Pandan leaf/ Rambha ilai
  • Star Anise
  • Kalpasi
  • 1/2 tsp White Pepper powder
  • a sprig of Curry leaves
  • Coriander leaves
  • 2 tbsp Ghee
  • 1 tbsp Vegetable oil

Steps to Make It

  1. Sprinkle mutton with kosher salt, ginger garlic green chilli paste (mentioned under Paste 1) and marinate for 30 minutes.

  2. In a pressure pan, add the marinated mutton along with 1 cup of water. Cook for few whistles and keep aside.
  3. In another pan, heat ghee and oil. Splutter garam masalas listed above with cumin seeds, fennel seeds and curry leaves.
  4.  Once they fry a bit, add in the chopped onions and saute till they are lightly browned.
  5. Add in green chillies and ginger garlic paste and saute until the raw smell goes out.
  6. Throw in the tomatoes and toss a little. (No need for it to cook mushy)
  7. Then add the cooked mutton with stock, reduce heat to medium-low.
  8. Add in the coconut paste and allow to simmer for 10-12 minutes.
  9. Season with salt. Add in little water if your stew looks thick. The stew is finished when the meat is very tender (the flavor should be mild and very tasty).
  10. Drizzle 1/2 tbsp of white pepper powder on top and garnish with coriander leaves.
  11. Serve it hot with appam/ rice.ezy-watermark_22-03-2019_11-11-43am.jpg 


    Special Note:

  • If you have the best tender mutton you may cook for 4-5 whistles. But if you are doubtful,  then first cook the mutton for fewer whistles and if needed, give them few extra whistles depending on the quality.
  • The original recipe calls for white pepper powder, but I have added black one as I don’t have it in hand. Hence the darker shade of gravy.
  • For variation, coconut paste is skipped and coconut milk will be used. Can be done in both ways.
  • Same recipe can be adapted for mixed veggies which too tastes good.

  • If you like this recipe, Do not forget to rate us at the end of the post.
  • Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h

  • MEEN VEVICHATHU/ Kottayam Style Fish Curry/ Meen Mulakittathu

    Kottayam fish curry or Meen vevichathu can be prepared in many ways. Here you can try a traditional fish curry recipe which even the amateurs can cook at home easily.

    This dish is also called as toddy shop fish curry.

    It can be prepared with or without coconut. Usually, Kerala fish curry (meen curry) is traditionally prepared in earthenware pot for better taste.

    A great combination with boiled tapioca rather than rice!!!!

    So let’s get back to the recipe…


    Author: Nathiya Adiseshan

    Preparation Time: 10 mins

    Cooking Time: 20 mins

    Serves: 3

    Ingredients

    • 1/2 kg Fish (Seer fish, Tuna, Sardines, Mackerel)
    • 1 tbsp Ginger, crushed
    • 1 tbsp Garlic, crushed
    • 8 Shallots /chinna vengayam, sliced
    • 2 tbsp Redchilli powder
    • 1 tbsp Coriander powder
    • 1/2 tsp Turmeric powder
    • Mustard seeds
    • Fenugreek seeds
    • 3 tbsp coconut oil
    • 3 Gambooge (Cocum/Kudampuli)
    • salt as required
    • Curry leaves

    Instructions

    1. Wash and soak the Gambooge (Cocum/Kudampuli) in a glass of lukewarm water for 5 minutes.
    2. Make a paste of coriander, redchilli and turmeric powder with little oil/water and keep aside.
    3. In an earthen clay pot or a pan heat coconut oil.
    4. When oil gets hot, add mustard and fenugreek seeds, saute it slightly and wait till it turns slightly dark.
    5. Add the chopped shallots and curry leaves, saute them till it gets slightly fried.
    6. Reduce the flame and add the masala paste.
    7. Fry it well until the raw smell goes out.Add enough salt.
    8. Add water in which cocum was soaked. Taste the mixture and add soaked cocum pieces as required. Keep it in low flame.
    9. Wait until it boils in low flame. Once it starts boiling add the fish pieces. Do not stir. Just swirl the pan so that the fish coats with the masala.
    10. Cover with a lid and bring it to boil in medium flame. Usually it takes around 10-15 minutes. Swirl the pan inbetween.
    11. Cook it till the gravy is consistent.
    12. Switch off and garnish with curry leaves. Let the curry remains in the cooking pan for a few hours, allowing all the spices to steep into the fish.

    Special Note:

    • Don’t stir once fish is cooked.
    • Remember to spoon the kudampuli pieces out after few hours.
    • If it has to be kept for another day, don’t add coriander powder. It tends to spoil the dish.

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    Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h

    Kanava Kuzhambu/ Squid in a Roasted Coconut Sauce/ Nadan Koonthal Curry

    Tender pieces of squid with a spicy coconut sauce makes it an enduringly popular dish. 

    This curry, as prepared with a paste of coconut gives a familiar aroma as the coconut based curry is more of a comfort dish to all Malayalis and Nagercoilians ofcourse.

    Squid is quite easily available here in Japan and I cook it quite often at my place. 

    Coming to the recipe, it’s easy, too, as the squid curry is all prepared, so the whole thing takes no longer than 30 minutes from start to finish. You can substitute few ingredients like Coconut oil with any other vegetable oil and Shallot with Onion, but the former is more of a tastier one to me.

    Pairing with steamed rice, Squid Curry is something which works perfectly on a lethargic weekend afternoons.


    Author: Nathiya Adiseshan

    Preparation Time: 10 mins

    Cooking Time: 25 mins

    Serves: 3

    Ingredients

    For the Squid

    • 250 gm, Squid
    • 2, Green Chillies, chopped
    • 1 tsp Turmeric Powder
    • 1 inch, Ginger, crushed
    • Salt

    For the Paste

    • 1 cup, Coconut, (grated)
    • 1 tsp Fenugreek seeds
    • 1 Cardamom
    • 1 inch Cinnamon
    • 2 Cloves5 Shallots/ chinna vengayam/ Pearl Onions
    • 1 tbsp Redchilli powder
    • 2 tbsp Coriander powder
    • 1/2 tbsp Pepper powder

    For Tempering

    • Coconut Oil
    • Mustard seeds
    • Fenugreek seeds
    • Redchillies
    • Curry leaves

    Instructions

    1. Pull out the little tentacles, cut the body section into ½ inch (1 cm) rings and wash them under cold running water.
    2. In a solid frying pan, add the grated coconut, shallots, fenugreek seeds, cardamom, cloves and cinnamon, shaking the pan now and then, until they darken slightly and become aromatic.
    3. Add in the chilli powder, coriander powder and pepper powder, toss and allow it to cool. And grind to a smooth paste.
    4. In a pan, add the squid along with chillies, crushed ginger, turmeric powder, salt and little water, cooking very slowly as it comes up to heat. It will only take about 2-3 minutes to cook.
    5. When it is really hot and bubbling, add the ground masala and boil until the raw smell fades out.
    6. Next, heat the oil in a pan, add mustard seeds, fenugreek, curryleaves and redchillies. Give a quick stir.
    7. Then add the seasoning to the curry, serve it straight away.
    8. This is particularly good when served with rice and fish fry.


    Special Note:

    • Coconut oil can be replaced with any other vegetable oil.
    • Adding cinnamon in excess gives a strong taste. So add accordingly.
    • Instead of dry roasting the ingredients, it can be also be roasted in a tbsp of coconut oil for a richer curry.

    If you like this recipe, Do not forget to rate us at the end of the post.

    Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

    Kerala style Kadala Theeyal Recipe / Chickpeas Curry / Chickpeas in a roasted coconut sauce


    Theeyal is an authentic Kerala dish and is prepared using vegetables, okra, bittergourd, brinjal and so on.

    Theeyal means burnt dish which means coconut is roasted till it becomes dark brown in color. The dish gets its color from the roasted coconut and the tamarind paste.

    Somedays based on the season or the festivities around the corner, you may get to cook so early or go on a trip and so you compromise on the food. But with the best choice being a dish that doesn’t gets spoiled easily tops the list is roasted coconut gravy.

    And that’s my amma’s/ grandma’s and everyother lady in neighbourhood would pull off as a life saver, Theeyal 😋

    Theeyal is made in many households of Kerala and also in regions of Kanyakumari.  The soul cum comfort food from the hearts of every Malayalee !!! Theeyal has got a sour and spiced taste which goes well with hot rice.

    Chickpeas, Shallots, Brinjal and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…

    Author: Nathiya Adiseshan

    Cooking Time: 20 mins

    Preparation Time: 15 mins

    Serves: 3 people

    INGREDIENTS

    • 1 cup Chickpeas/ Chana, boiled
    • 1 cup Coconut, grated
    • 1 tbsp Cumin seeds
    • 1 tbsp Black peppercorns
    • 3-4 Garlic pods (optional)
    • 4-5 Shallots/ Pearl Onions/ chinna vengayam
    • 2 tbsp Chilli powder 
    • 1 1/2 -2 tbsp Coriander powder 
    • Tamarind, size of gooseberry
    • 1/2 cup Veggies diced (Brinjal, Drumstick, Yam)
    • Salt
    • 1 tsp Mustard seeds
    • 1/8 tsp Fenugreek seeds
    • Red chillies
    • Curry leaves
    • Coconut Oil

    Here we go…

    1. Soak chickpeas overnight. Pressure cook and keep aside.
    2. Heat a tbsp of oil and add grated coconut, cumin seeds, shallots, peppercorns, and curry leaves (garlic pods, optional). 
    3. Fry the coconut till it turns a darker shade of brown. Reduce the flame to low, add chilli and coriander powder. Cook for a min.
    4. Once it is cooled completely, grind the coconut mixture to a smooth paste (If required, add little water). 
    1. Soak tamarind in 1/4 cup of water and keep aside.
    2. In a pan, add the diced brinjal, yam/drumstick and shallots with little water ( I have added brinjal and shallots alone today). Cook till its soft.
    1. Add coconut paste, tamarind water and salt. Mix well. Add half cup of hot water to it. Bring it to boil.
    2. Now add the boiled chickpeas. Stir well.
    3. Reduce flame to lowest and cook for 4-5 mins. When the oil starts oozing out, switch off the flame.
    4. Heat oil in a pan and crackle mustard seeds, fenugreek seeds, red chillies and curry leaves. Add this to theeyal.
    5. Serve with hot rice.

    Notes:

    • Coconut oil imparts a distinct aroma and flavour. You can use any oil of your choice too.
    • Its important to fry the coconut really golden/brown. Do not char it while roasting.
    • The oil from the coconut will separate while grinding and the mixture will become into a paste. If required, add little water.

    Fish Dum Biriyani/ Malabar Fish Biriyani

    Northern Kerala, the malabar region has many wonderful cuisines. One such authentic dish is Biriyani.

    Biriyani is always there to make us happy. Be it a lazy weekend or family get-together or any functions, it never fails to impress us. So for all the Biriyani lovers here, Come let me introduce you to the Malabar Fish Dum Biriyani.

    Ghee rice and fish masala are arranged in layers and blending is done by the dum process. The fish is marinated and shallow fried before adding to the biriyani masala.

    As you know biriyani is made with long grained Basmati rice, but here in this Malabar region, it is made with a short grain “kaima rice”. Now those of you, who do not have access to kaima rice, can very well try it with Basmati rice as I had done today 😜.

    Ghee plays a prominent part in Malabar cuisine. If you are health conscious, you can use half ghee and half refined oil or even omit ghee and drizzle a bit of ghee finally while layering the dum too. The choice is yours.

    In this Malabar recipe, I have used Seer Fish. You can use Pomfret or any fish of your choice. This is a very simple Biriyani and can be made with Chicken too. But I prefer- fish.

    Devour the classic Malabar Dum Biriyani with the detailed instructions below.. (This is a fairly big post, so pls excuse).

    How to make Malabar Dum Biriyani….


    Author: Nathiya Adiseshan

    Cooking Time: 45 mins

    Preparation Time: 20 mins

    Serves: 3 people

    Ingredients

    • 1/2 kg Seer Fish
    • 1 1/2 cup, Kaima Rice (or any rice of your choice)
    • Cardamom, Cloves, Bay leaves
    • Saffron
    • Cashewnuts, Raisins

    For marination:

    • 1 tsp Turmeric powder
    • 1 tbsp Kashmiri Chilli Powder
    • Salt
    • Lime juice (optional)

    For the gravy:

    • 2 Onions, medium sized, thinly sliced
    • 1 tbsp ginger garlic paste
    • 2 Green Chillies, thinly slit
    • 1 Tomato, chopped
    • 2 tbsp Curd
    • 1/2 tsp Turmeric Powder
    • 1/2 tbsp Coriander Powder
    • 1/2 tbsp Chilli Powder
    • 1 tsp Fennel Powder
    • Coriander leaves, chopped
    • Mint leaves, chopped
    • Salt
    • 5 tbsp Ghee
    • Oil


    Here we go….

    Instructions

    1. Wash rice and soak in water for 20 minutes, drain out in a strainer and keep aside.
    2. Marinate fish with the ingredients listed above and rest it for about 30 minutes.
    3. Heat 2 tbsp ghee in a pan and fry cashews and raisins. Keep it aside. In the same pan, add thinly sliced onions and a pinch of sugar and fry till they are caramelised and brown.
    4. Soak saffron in a 1 1/2 tbsp of warm milk.

    For Rice:

    1. In a pressure cooker, pour 3 tbsp of ghee. Add cinnamon, cloves, cardamom, star anise and bay leaves. Fry for a minute. Now add thinly sliced onions and saute until onion turns golden brown.
    2. Now add in soaked Basmati/ Kaima rice and saute for few minutes.
    3. Add 2 1/4 cups of boiling water (ratio is 1 cup rice= 1 and 1/2 cup water), salt and 1 tsp lemon juice. Combine well and pressure cook for two whistles. (If cooking in a kadai, cook in a medium low flame until water is fully absorbed).

    For Masala:

    1. Heat a pan with 1 tbsp ghee and 2 tbsp of oil, shallow fry the marinated fish pieces. Transfer it to a plate.
    2. To the same pan, saute onion until it is slightly golden.
    3. Add ginger garlic paste and green chillies, saute until the raw smell goes away.
    4. Now add tomatoes and saute till it turns slightly mushy.
    5. Add in turmeric powder, coriander powder, fennel powder, salt and curd.
    6. Cover with a lid and cook over medium heat for few minutes. When oil starts oozing out, add the fried fish and cook for 2 minutes and switch off the flame.

    For Dum process:

    1. In a heavy bottomed pan, Spread the fish layer. To the top of it, add the rice, fried onions, nuts, rasins, coriander, mint leaves, and sprinkle saffron soaked milk.
    2. Layer it with the remaining fish masala and rice with the garnishings on top.
    3. Close it with a tight lid, so that steam does not escape. (Cover it with chapathi dough or aluminium foil).
    4. Keep a dosa tawa on a low flame. And place the pan above it for 7-10 minutes for the flavours to develop. Switch off the flame and rest it for 5 minutes.
    5. Mix gently and fluff it with fork.
    6. Serve hot biriyani accompanied by Cucumber raita, papadam & pickle.

    Note:

    • Adding a pinch of garam masala between the rice layers enhances the flavour (optional).
    • If you have thick slices of fish, shallow fry it and dum it between the rice layers. If you feel so, slices are thin and may break easily, just top it above the rice and layer it with garnishings and go for dum process.
    • I’ve used Kashmiri and Chilli powders, if you use chilli powder alone, adjust spice accordingly.
    • You can either seal the lid with chapathi dough or wrap it with aluminium foil and place a shallow plate with heavy weight above it.

    Kerala Chicken Curry/Nadan Kozhi Curry

    An authentic kerala style chicken curry. This curry embraces the rustic style of chicken simmered in coconut milk and Indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu.

    It goes well with the Malabar Nei Choru (Ghee rice) and most of the Indian breads (Appam, Chapathi and Parotta). No wonder it turns to an absolute favourite for anyone who loves Kerala cuisine.

    This is my favorite one which suits for a weekday menu. It is an ideal recipe for bachelors and newbies too.

    temp 43
    Chicken curry well flavoured with spices

    Author: Nathiya Adiseshan
    Preparation Time : 10 mins
    Cooking Time : 40 mins
    Serves : 3-4

    Ingredients:

    • 500 grams Chicken, curry-cut with bones

    Marination:

    • 2 teaspoon Red Chilli Powder
    • 1 teaspoon Turmeric Powder
    • 1 1/2 teaspoon Salt

    Gravy:

    • 2 medium Onion, thinly sliced
    • 1 sprig Curry leaves
    • 2 Green chillies
    • 1 inch Ginger, crushed or coarse paste
    • 6 cloves Garlic, crushed or coarse paste
    • 1 medium Tomato, chopped
    • 2 tablespoon Red Chilli powder
    • 1 tablespoon Coriander powder
    • 1 teaspoon Turmeric powder
    • 1 tablespoon Fennel powder
    • 1-1 1/2 tablespoon Garam masala powder
    • 1 cup Coconut milk, thick
    • 3 tablespoon Coconut Oil
    • Salt

    Here we go….!!!!

    1. Clean, wash and pat dry the chicken.

      Chicken
      Clean, wash and pat dry the chicken.
    2. In a bowl, add the chunks of chicken, season it with the ingredients listed for marination and rest in for minimum 30-45 minutes.
    3. Heat 3 tablespoon Coconut oil in a heavy based uruli/kadai. When the oil is hot, add the thinly sliced onions and curry leaves.

      temp
      Add thinly sliced onions
    4. Add a pinch of salt while sautéing (This speeds up the process and enhances the flavor).
    5. When the onions turns to light brown paste, add crushed ginger and garlic. Stir till the raw smell fades away.

      IMG_2962
      When the onions turns to light brown paste, add crushed ginger and garlic.
    6. Add in chopped tomatoes, saute till it turns mushy.

      IMG_2963
      Add in chopped tomatoes, saute till it turns mushy.
    7. Add Red chilli powder, Coriander powder, Fennel powder, Turmeric powder, Garam masala and salt.

      temp 42
      Add in the mentioned spice powders
    8. Once the oil starts to separate from the sides, add in the marinated chicken pieces and toss gently.
    9. Cover with a lid and cook in low flame. (No need to add water, the chicken will cook in its own juices).
    10. Stir inbetween. If its dry, add two tablespoons of water and give a stir. (Be careful, not to burn)

      temp 44
      Cover and cook in low flame
    11. Pour thick coconut milk. Adjust salt and allow to boil in medium flame (Cook uncovered).

      temp 47
      Pour thick coconut milk and boil in medium flame
    12. Get into the desired consistency and switch off the flame. (Oil starts floating at the top when it is done)
    13. Garnish with chopped coriander leaves.
    14. Cover and allow to rest for best settling of flavours.
    15. Serve with Nei choru or any rice of your choice.

      temp 43
      Serve hot with Nei Choru

    Special note:

    • Coconut oil, Curry leaves and thick coconut milk are the key ingredients for the rustic flavour of the dish.
    • Allow the chicken curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
    • Oil starts floating at the top, indicating that your curry is done. Switch off the flame.
    • Always use fresh homemade garam masala powder instead of the store bought ones.
    • Kashmiri chilli powder gives the bright red colour to the gravy.
    • Lukewarm water yields good quantity of coconut milk.

    If you like this recipe, Do not forget to rate us at the end of the post. 

    Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

    Pumpkin Erissery/ Mathanga Erissery/ Pumpkin in Spiced Coconut (Sadya Special)

    Vishu/ Tamil New Year is near and these days people (newbie chefs like me….) go crazy searching for vegetarian recipes recalling their mom’s signature dishes over the phone or online. Sadya is the only time where we get to eat 15-16 types of curries with yummiest Payasams.. For me, grating coconut is the most difficult as well as kadupethifying task while preparing Sadya. Anyways, what’s a better time than Vishu/Onam to have this, right?

    Stories apart……..

    Erissery, a typical Kerala sidedish tops among the main dish in Onam Sadya. It is one of the easiest recipes and it tastes absolutely delicious. Usually, Erissery is made with pumpkin (Mathanga in Malayam; Parangikai in Tamil) and lentils with a final touch of roasted coconut and mustard tempering. You’ll find different variations of this recipe across the state with other veggies like yam (chena), raw papaya, unripe bananas/plantain (kaya)  and kootu erissery (mix of veggies) too.

    In this recipe, I have added Pumpkin alone. Adding roasted coconut is a real treat, together with pumpkin they taste wonderful.

    Make festive occasions exceptional with this Special Pumpkin Erissery…


    Author: Nathiya Adiseshan
    Preparation Time : 2 mins
    Cooking Time : 7 mins
    Serves : 3-4

    Ingredients

    • 2 cups Pumpkin, diced
    • Salt
    • 1 cup water

    To grind:

    • 1/4 cup Coconut
    • 2 Shallots 
    • 2 Green chillies
    • 1/2 teaspoon Cumin seeds
    • 1/4 teaspoon Turmeric powder

    To temper:

    • 2 tablespoon Coconut Oil
    • Mustard 
    • A sprig of Curry leaves
    • 2 Shallots
    • 2 Red Chillies
    • 1/2 cup grated Coconut

    Let’s make this Pumpkin Erissery…..

    1. Cut pumpkin into medium pieces and cook it with little water and salt.  After cooling down, mash it with a spoon and keep it aside.
    2. In the meanwhile, coarsely grind the ingredients listed under “to grind”  without adding water.
    3. Pour this into the mashed pumpkin. Mix well and let it boil.temp 34
    4. Heat coconut oil in a pan, throw in some mustard seeds, curry leaves, shallots and red chillies. Add this seasoning to the erissery.
    5. Finally, add a handful of grated coconut to the same pan and fry till it becomes golden brown. Pour this over the curry.
    6. Now your tasty Pumpkin Eriserry is ready to serve..temp 31

    Special Note:

    • If the pumpkin is not ripe enough, then u can add 1/2 tsp of sugar. This will increase the taste.

       

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    Moru Curry/ Pineapple Pulisseri/ Moru Kachiyathu

    Moru Curry, otherwise named Pulisseri or Kachiya Moru, is a Kerala style seasoned yoghurt which is served as a part of Onam sadya.

    Pulisseri is a favorite summer curry in every Malayalee’s house. A variety of vegetables can be used to make this curry, including mangoes, plantains, cucumber, tomato, pineapple, and ashgourd making it such a versatile dish.

    Tangy, subtly spicy, aromatic and outrightly lip-smacking curry perks up my mood every time I eat it! I usually make it when I don’t have veggies in stock or my lazy bug bites me.

    This recipe is relatively simple and can be made with or without coconut. Here is how to make it with pineapple and coconut paste.

    With Kerala moru curry, you can enjoy a good hearty meal with just “papadam” as accompaniment.

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    Pineapple cooked with spices and simmered in a yogurt and coconut sauce is a tangy accompaniment to matta rice

     


    Author: Nathiya Adiseshan

    Preparation Time: 2 minutes

    Cooking time: 10 minutes

    Serves: 2-3

    Ingredients

    • 1 1/2 cup Curd, beaten with 1/4 cup water
    • 1/4 cup Pineapple, diced
    • 1/2 cup Coconut, grated
    • 1-2 Green Chillies
    • 1 teaspoon Cumin seeds
    • 1 inch Ginger
    • 1/2 teaspoon Turmeric powder
    • 1/2 tablespoon Chilli Powder
    • 1 tablespoon Coconut Oil
    • 1 teaspoon Mustard seeds
    • 1 sprig of Curryleaves
    • Salt

    How to make Moru Kachiyathu (Kerala Style Seasoned Buttermilk)

    1. Peel and dice the pineapple into small pieces.
    2. Cook pineapple with 1/2 cup of water, turmeric powder, chilly powder and salt on low flame (approx 5-7 minutes).
    3. Meanwhile, place coconut, ginger, green chilli, cumin seeds and turmeric powder in a mixer jar. Add little water and blend to make a smooth paste. Keep aside.
    4. Once the pineapple is cooked well, add the coconut paste to this and bring the curry just to a boil.
    5. Now add the beaten yoghurt, salt and stir continuously for a few minutes minutes until it is heated through. Switch off. (Take care not to over boil the curry)
    6. Heat coconut oil in a pan over medium flame, add the mustard seeds, once they splutter, add red chillies and curry leaves. Turn off the flame and pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
    7. Tasty Pineapple Moru Curry is ready. Serve with matta rice and enjoy!!!

    Special Note:

    • Pineapple cooks quickly and hence ensure not to overcook it. 
    • Take care not to overboil the curry, else it will get curdled.
    • Keep the yogurt out from the refrigerator for a couple of hours for it to become a little sour.

     

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