Monday, December 15, 2014

Padavalanga Parippu Curry



Padavalanga Parippu/ Snake Gourd Mung Dal Curry

 Padavalanga/ snake gourd curry is a coconut and lentil curry which is perfect with rice.Snake gourd is soft fleshed and can be easily cooked.Tender raw snake gourd has an unpleasant smell, but it disappears when cooked. In Kerala it is common vegetable and is used in recipes like aviyal, sambar etc. I usually make thoran with parippu and padavalanga and the combo is yummy. This curry can be served over rice and is quick and easy to make.

Ingredients
Padavalanga- 1 medium sized
( 2 1/2 cup of cubed padavalanga)
Onion- 1 medium
Green chilly-2
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
salt to taste
Moong dal/ cheruparippu- 3/4 cup

To make a paste
Coconut grated 3/4 cup
Cumin- 1/2 tsp
Fennel-a pinch
Green chilly- 1


To temper
Mustard seeds 1/2 tsp
Shallot- 2 diced
Dry Red chilly- 2-3
Coconut oil - 2 tsp
Curry leaves

Dry roast the moong dal/ cheruparippu till it gets a nice aroma but it should not be browned up. Allow to cools down. Wash thoroughly and add  chopped onion, turmeric powder, salt and chilly powder.Pour three cups of water and cook till the lentils becomes soft and mushy. Add the chopped snake gaurd/padavalanga, cover and cook till it becomes soft and tender.
Make a fine paste of coconut, cumin and fennel. Finally slightly crush green chilly and mix paste into the curry and mix well. Bring this to a slight boil and switch off the flame  (slight bubbling at the edges).
In a pan heat oil and add mustard seeds and when they splutter add chopped shallots, red chilly and curry leaves and pour it over the curry. Serve with rice.

Try this...
Hope you will all enjoy..

Thursday, December 11, 2014

Chakka Ada




Chakka Ada
Chakka (Jack fruit) is a seasonal fruit, very popular in Kerala and there are a variety of dishes both sweet and savory made with jack fruit. Chakka ada is steamed rice parcels with sweet coconut filling. It is very similar to the ela ada. The star ingredient in this recipe is chakka varatti/jack fruit preserve made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency, it can be stored and used for months. This is mixed with rice flour and spread on banana leaves and steamed. It is aromatic and healthy snack/ breakfast. Try this, you will surely love it. 


Ingredients
Rice Flour- 2 1/4 cups
Chakka varattiyathu/jack fruit jam- 1 cup
(For the recipe check here )
Water- 2 cups
salt a pinch
Grated coconut- 1/2 cup
Ghee- 1 tsp
Sugar- 2 tbs
Coconut oil- 2 tsp
banana leafs- cut into small pieces


Boil half cup of water. and pour over one cup of chakka varattiyathu and allow it to sit for 15 minutes, mix and dissolve it into a paste before adding into the flour.
Boil around  1 1/2 of water along with salt. When it comes to a rolling boil add in the coconut oil.
Take the flour in a large bowl . Add the jack fruit preserve and mix and then gradually mix in the water little by little. Check consistency and see if it comes together. Mix with a wooden spoon and make a soft dough. When it cools down knead into a smooth dough and make small balls.
In a bowl mix together, grated coconut, sugar, cardamon powder and ghee.
Take banana leaf and cut into small pieces. grease it with a little of oil. Place dough in the center of the leaf and with your fingers spread the dough on the leaf. Place spoon fulls of the coconut mixture,  and fold the leaf in half and press the edges of the dough  along with the banana leaf. Steam it in a pressure cooker with out the weight or in a steamer on for around ten minutes. You will be able to lift the banana leaf and it will come out clean when it is done, allow it to cool down and serve.


Try this
Hope you will all enjoy!
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