Methi capsicum masala reccipe

Another weekend comes up and thought of going out for lunch but was looking difficult due to kids’ classes. Also there was hardly any vegetables at home except for some basic stuffs. Hence thought of putting a meal of jeera rice, dal, eggs and a capsicum curry.

This capsicum curry has a nice flavourful base and is different from the usual curry base I do. Though I served it with jeera rice hubby dear is of the opinion that it will go well with rotis and parathas.

Anyway let me share the recipe.

Ingredients

Onion - 1 , roughly chopped

Tomatoes - 2, roughly chopped

Green chilli – 1/2

Ginger – 1 inch

Garlic – 2-3 cloves

Cashew nuts - 1 tbsp.

Peanuts – 1 tbspn

Coriander seeds – 1 tbsp

Kashmiri chillies – 2 whole ones (you can more if you want more colour)

Jeera – ½ tspn

Methi leaves – ½ cup (fresh leaves)

Capsicum – 2 medium ( chopped into cubes)

Turmeric powder – ½ tspn

Salt

Water - One cup

Method

• Keep a thick bottom kadai on stove and add oil, add the cashews, peanuts, coriander seeds, tomato, onion,  ginger, garlic,  green chillies and whole kashmiri chillies and sauté for a while, you can sauté it together until everything just wilt away and no need to brown it. Remove the contents to a mixer jar and let it cool.
• Make a paste of the mixture in the mixer.
• Keep the kadai on the stove again and add oil/butter/ghee
• Add jeera and once it splutters add the chopped capsicum. Sauté it for a while and then add the methi leaves (you could chop it if you want) and followed by the ground masala.
• Add turmeric powder, salt and required amount of water and bring the curry to a boil.
• Garnish with a pinch of garam masala or you could add whole spices in at any stage of cooking the curry
• Garnish with coriander leaves and serve hot.

Tips and notes: You may increase the number of kashmiri chillies for colour and heat.

You may also increase or decrease the level of water and adjust the consistency of the curry.

Thanks and regards

Chaithanya

Raw cashew curry recipe

Last week just happened to drop in one of the Mangalore stores in the city. They usually store and sell goodies which are popular in the Konkan belt. This store serves buns, goli bajji, pathrode etc. So while we were browsing through the snacks, sweets and savouries we spotted a pack of raw cashews. I have heard about raw cashew curry from a class mate of mine during my college years. Asked few tips from the store keeper as to how to wash and clean those cashews. Further I checked with my friend for the recipe. She was delighted to know that I still remember the curry after so many years. I happened to find a recipe on the internet too. But thought of going ahead with my friend’s recipe.

Hence the recipe follows

Ingredients

Raw cashew – 200 gm

Shallots – 1 cup (3/4 cup +1/4 cup)

Ginger – 1 inch

Grated coconut – 1 cup

Curry leaves

Turmeric powder – ½ tsp.

Coriander powder – 3 tsp.

Chilli powder – 1 tsp.

Fenugreek seeds – ¼ tsp.

Cumin seeds – ¼ tsp.

Fennel seeds – ¼ tsp.

For seasoning

Shallots

Mustard

Red chillies

Curry eaves

Method

• The raw cashews will have a brown outer skin, so soak these cashews in hot water and after sometime peel off the skin, wash it thoroughly a couple of times and keep aside.
• Now take a kadai or a thick bottom vessel, add few spoons of oil. When the oil is hot add chopped ginger, ¾ cup ofshallots and curry leaves and sauté until the shallots turns to a pale colour. Add the grated coconut and all the spices and keep stirring until the mixture turns dark brown in colour. Please be careful not to burn the mixture at this stage.
• Transfer this mixture into a grinder and once cooled grind the mixture to a fine paste adding required amount of water.
• Now take a thick bottom vessel and pour this mixture into it and add sufficient water to adjust the consistency of the gravy. Add the washed raw cashews at this stage and also add salt.
• Let it come to boil and let the cashews cook for about 15- 20 mins.
• Once done remove from the stove.
• Now take another pan and keep it on the stove and add oil, splutter mustard seeds, dried red chillies, curry leaves and ¼ cup of finely chopped shallots. Pour it over the curry and it’s done.
• This curry can be served with rice, chappathi, appams etc

Note: you could also do the seasoning first as then pour the gravy paste and cashews and cook. 

Mushroom and paneer masala

So that day when I had gone for grocery shopping had picked a packet of fresh mushrooms and fresh paneer ( cottage cheese) from the nearby store. Whenever these  two ingredients are at home I try to cook it the same day. So was thinking of coming up with a side dish for rotis for that evening. Since I was craving for something with spicy flavours yet tangy and sweet , started thinking of a curry base with onion tomato and coconuts.

Hence the recipe

Ingredients

Mushrooms – 200 gms

Paneer – 100 gms

Onion – one large

Tomato – 2 large

Ginger  - an inch

Garlic – 3- 4 cloves

Green chilli – 1 or 2

Grated coconut – ¼ cup

Oil

salt

Spices

Coriander powder  - 2 tspn

Chilli powder  - ½ tspn

Turmeric powder – ¼ tspn

Whole pepper corns – ½ tspn

Fennel seeds – ½ tspn

Method

• Keep a kadai on the stove, once its heated add a spoon or two of oil and add the grated coconut to it. Add the chopped onion, tomatoes, ginger, garlic, green chillies, saute well until the coconut turns brown and the onions and tomatoes turns its colour. 
• Switch off the flame and add the rest of the spices and mix well and let the whole mixture cool.
• Once cooled grind it well using little water to a fine paste.
• Now keep the kadai on the stove, add a little oil and add the chopped mushrooms, stir well until its cooked.
• Add the ground masala paste and add sufficient water and salt to the curry.
• Add the paneer cubes and bring it to boil.
• Mean while add some curry leaves and let it get cooked in the curry.

Serve hot with some warm phulkas/rotis.

Note: Change the spice level to you preferences.

Thanks and regards

Chaithanya

Horse gram tadka recipe

The main ingredient of this recipe is horse gram, which we like to  consume during the cold seasons as it gives warmth to the body and as a bonus helps in weight reduction and is an excellent source of iron too!

The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, as sprouts, or as whole meal in India, popular especially in southern Indian states. 

I learnt this recipe from my mother in law and it’s a quick dinner for us on some days and we can avoid carbs during this meal as this is quite filling and healthy too!

The recipe is as follows

Ingredients

Horse gram – 1 cup

Water – 2 cups

Chilli powder, turmeric powder – as required

Salt – as required

For seasoning

Shallots – finely chopped

Garlic – finely chopped

Chopped coconut pieces

Curry leaves

Red chillies

Method

• Dry roast the horse gram in a thick bottom kadai/wok for about 10 mins in med flame until you get a nice aroma and the shape and colour of the horse gram changes slightly. Soak this roasted horse gram in sufficient water for about 3- 4 hrs.
• Wash it well until the water is clear, that’s for about 3-4 times and put it in a pressure cooker.
• Add 2 cups of water, salt and spices and tsp. of oil in the pressure cooker.
• Pressure cook for one whistle at high flame and reduce the flame to min and leave for about half an hour before switching the flame off, as it takes time to cook well.
• Once the pressure releases on its own, get ready for the tadka/seasoning.
• Keep a small pan on the stove, add oil, add the finely chopped shallots, garlic, coconut pieces, curry leaves and dried red chillies, saute well until the shallots and garlic turns golden brown in colour.
• Add the tadka to the cooked horsegram.
• Serve hot with rice, philkas or just as it is!

Thank you!

Chaithanya

Cabbage thoran ( cabbage stiry fry in Kerala style )

One of my good north Indian friends was curious about our cabbage thoran (in other words cabbage stir fry in Kerala style) recipe a couple of days backs, from then I have been thinking of blogging about it. Cabbage thoran is a must have dish in the menu of kerala sadya as well.

and also one of the favourite dishes of my family too

Ingredients

Cabbage – 250 gms

Onion (chopped) – one medium sized

Green chillies (finely chopped) – 2

Turmeric powder - ½ tsp

Salt – as required

Grated coconut – ¼ cup

For seasoning

Oil - 1- 2 tbsp.

Mustard - 1/2 tsp.

Urad dal - 1 tsp.

Curry leaves – one or two sprigs

Dried red chilies – one or two

Ginger (optional) – ½ inch ( finely chopped)

Method

• Chop the cabbage fine (cut the cabbage vertically and slice using an adjustable slicer, I find this way easier).
• Please make sure the cabbage is not very wet (that will make the thoran soggy).
• Mix the chopped onion, cabbage, ginger and green chilies in a big bowl.
• Add the turmeric powder and salt to the above vegs and mix gently.
• Now keep a kadai/wok/pan on the stove, add oil and when the oil is hot add the mustard seeds, and wait to splutter, add the urad dal, dried red chillies and curry leaves, once it’s all crackled well add the chopped and mixed vegetable mixture into the seasoning. 
• Mix well again and let it cook.
• So at this stage if you find your vegetable mixture have very less moisture cover and cook and if you feel the vegetable has more moisture let the lid be open. We don’t want a sogy thoran anyway.
• Stir once in a while, it won’t take much time to cook (also depends on how fine or thick you have chopped the cabbage)
• Once cooked, sprinkle the grated coconut on top and mix well again (or you can mix just before serving)
• Serve hot with a bowl of rice, sambhar and curd.

My husband and kids loves this with plain rotis ;)

Thanks

Chaithanya

Appam and Kadala curry recipe

Thought of enjoying the long weekend with a typical Kerala breakfast of appam and kadala curry, its been long that I have made this. 

I have another  recipe  of appam in my blog which has no yeast this one is a recipe with yeast and then of course the recipe of the kadala curry in the pic will also be posted.

Ingredients for appam

Rice (good quality – sona masuri, basmati) – 2 cups

Grated coconut – 1 cup

Paper poha (thin beaten rice) – ¾ cup

Yeast – a pinch (yes, just a pinch)

Sugar – 2 tbsp.

Method

• Soak the rice for about 3 hours.
• Grind all the ingredients for the appam together well, smoother the better; the batter has to be slightly thinner than dosa batter.
• Keep the batter to ferment for few hours or overnight.
• After fermentation add salt and mix well and leave it to rest for another 15 mins. The batter will puff up again, yes and that very important for good appams.
• Meanwhile take the appa chatti (I use the cast iron chatti) on the stove and heat on lower medium flame.
• Sprinkle few drops of sesame oil and then sprinkle little water so that the oil is dispersed and also the heat of the chatti is maintained. (My personal trick and suggestion)
• Take a ladle of batter and pour in the centre of the chatti and without waiting or wasting time hold the handle of the pan and swirl so that the batter spreads around the edges of the pan and the excess batter accumulates at the centre, cover the appam with a lid.
• Open the lid after few seconds .
• Wait for few seconds before you remove the appam for the pan. You needn’t flip the appam.

Recipe for kadala curry

Ingredients

Brown chana – ½ cup

Onion- one med sized

Green chillies – one or two

Ginger – about an inch

Grated coconut - half a cup

Jeera (cumin)- ½ tsp

Saunf ( fennel seeds) – ½ tsp

Pepper powder – ½ tsp

Chilli powder – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Cardamom – 1 or 2

Cloves – 1-2

For seasoning

Oil

Mustard

Dried red chillies

Curry leaves.

Method

• Soak chana overnight.
• Cook the chana with sufficient water, onions, ginger and green chillies.
• Take a pan, add little oil and add the grated coconut, sauté until golden brown and then add all the remaining spices and spice powders.
• Once cooled grind the coconut mixture to a fine paste (as fine as possible).
• Add the ground coconut spice mixture and salt into the chana and mix well and bring it to boil.
• Season with mustard, dried red chillies, curry leaves

Notes

I used one cup of unpolished red rice and one cup of ordinary sona masuri rice.

I used thin red poha instead of white poha.

Thanks 

Chaithanya

Puttu with homemade puttu podi and kadala curry

Puttu and kadala curry is a typical Kerala breakfast. The beauty of it is it has carbs, proteins, minerals and other nutrients and is tasty too. Keralites  can’t avoid this sumptuous breakfast hence we make it once in a while. 

Before, I used to buy the flour for making puttu but recently started making the flour at home. So in this blog post I will include the recipe to make the puttu flour, recipe to make puttu and the recipe to make kadala curry. Kadala curry recipe is of my mother-in-law

Ingredients for homemade puttu podi

Red rice ( I use a variety called jolaga)- 1 cup ( you could use any other variety brown or red raw rice too)

White rice – 1 cup (I use sona masuri)

Basically the rice should be raw rice and not boiled rice  ( I am not talking about cooked rice here : )

Method

• Wash, clean and soak both the rice together for about 4-5 hours.
• Drain the water and spread the rice in a clean cotton cloth, so that it becomes fairly dry but still retains little moisture. That’s for about an hour.
• Now take the rice and grind in the mixer, remove the jar from the mixer and shake it often so that all the rice is ground (I do it, hence).
• Rice will not be finely powdered, but that’s ok, ignore.
• Repeat this process with the remaining rice.
• Now keep a huge skillet or a kadai or a wok on the stove and put this rice flour into it. Take a huge turner (the biggest you have) and tart stirring the flour. If you see lumps forming try breaking it as soon as possible. Else it gets hardens, but worry not it can be broken while making puttu too.
• Now while you keep stirring it, you will see the moisture starting to vaporise and a nice aroma of roasted rice flour starts to come. Keep doing this for a minimum of 15 – 20 mins. Remove the wok from the stove and empty the flour to another big plate to let it cool.
• Now this flour stays good outside the refrigerator for weeks. But make sure the moisture is completely gone.
• So here your rice flour is ready

Puttu recipe

Rice flour – 2 cups (for the about homemade puttu podi recipe you will get two cups of roasted rice flour)

Water – About 1.5 cups

Salt – 1 tsp

Method

Now take a huge bowl and put the flour into it, mix well with the salt. Add water to it.

Mix the flour and water with your fingers just until the flour is damp.

Test: when you gather the flour it should form a ball in your fist and when you break it should fall back as powder ( I am trying my best to explain this  J )

We have a different appliance to make puttu, lower portion i filled with water and in the top portion we fill this damp rice flour layered with grated coconut.

Pic courtesy :http://www.hotdishes.net/Indian_kitchen_Appliances/Stainless_Steel_Products/Puttu_Maker/Puttu_Maker_*Puttu_Kudam~/

• Fill water half way in the bottom portion( the vessel shaped )and place it on the stove.
• Take the upper portion or the cylindrical portion it will have a small circular plate with lots of holes as the base, sprinkle some grated coconut, add a portion of rice (approximately that much you can hold in your palm) then layer with coconut and repeat until the cylinder is full. Top and bottom layer with grated coconut (preferably).
• By then the steam would start coming from the vessel in the stove, place the cylinder on the mouth of the steamer. Let it cook for about 10 minutes. Remove from stove, wait for about 5 minutes before you push the puttu from the cylinder. Use a ladle to push out the puttu ( recipe might sound funny, trust me its fun ;) )

So puttu is done.

Ingredients for kadala curry

Brown chana/brown gram  - 1 cup

Onion – 1 medium

Ginger – one inch

Green chillies – 1- 2

Coconut – ½ cup grated

Turmeric powder – ½ tsp

Chilli powder – ½ tsp

Coriander power – 2 tsp

Pepper power – ½ tsp

Garam masla – ½ tsp

salt

For the seasoning

Coconut oil  - 1 tbsp

Mustard- 1 tp

Dried red chillies – 2-3

Curry leaves –

Cried coconut pieces

Method

• Soak the chana/ gram overnight.
• Make a paste of coconut and keep aside.
• Wash the chana well and cook in the pressure cooker along with onion and ginger.  After the first whistle keep it in sim for about 20 minutes to let it cook well.
• Once the chana is cooked add all the spices and salt and coconut paste and let it boil.
• Remove the curry from the stove.
• Season it by keeping a small kadai on the stove, add oil and then add the mustard to splutter, add the curry leaves, red chillies and coconut and pour it over the curry  also  sprinkle some garam masala on top.

Thus you platter is ready J

 Serve it hot. 

You could also serve with green gram curry, banana, sugar and pappadam.

thanks 

Chaithanya

Banana flower stir fry |koombu thoran/mezhukkupuratti recipe

Banana flower stir fry |koombu thoran/mezhukkupuratti recipe

This is one of my favourite dishes. In Kerala my mother used to just pluck out the flower from the back yard and make this dish and it has that mild sweetness and tastes so yum! I used to still buy this vegetable from Bangalore but mother in law stopped me from buying this, she said they inject the chemicals/pesticide to the flower.

Recently when I saw the organic banana flower I couldn’t stop my selves from buying it...Made it for a weekend lunch and we loved it!! ..Happy hearts! 

The recipe as follows

Ingredients

Banana flower – one

Chilli powder- ½ tsp

Turmeric powder- 1/2tsp

Salt- as reqd

Oil- 2tspn

Garlic - few

For the seasoning

Red chillies- 2-3 no.s

Curry leaves- few sprigs

Rice (uncooked)- 2 tbsp

Method

Chop the banana flower fine and then throw in a big bowl, add the red chilli powder, turmeric powder , salt and a few spoons of oil ( we use coconut oil) and mix it well using your hands.. Use pressure while mixing.

Once it is mixed well. Keep the kadai on the stove and put this mixture and add the garlic… Close the kadai with a lid and let it cook in medium flame.

For the seasoning keep a small kadai on the stove and pour a spoon or two of oil. When the oil is medium hot add the rice, dried red chillies and curry leaves. Once the rice splutters and becomes crisp, put the seasoning over the banana flower thoran, mix well and serve.

Tips:

Vertically shop the flower into half, then put lot of slits vertically on one half and then chop it horizontally, your get it finely chopped.

Mixing with hand is a technique used my husband’s grandmother; it helps in releasing and mixing of the flavours.

Measurements of the spices can be changed according to the taste of your palate and the size of the banana flower.
Also its will be good if you season this dish just before serving as I like my rice to remain crisp :)

Thanks

 Chaithanya

Paneer butter masala recipe

Paneer butter masala - almost restaurant style :)

My son loves paneer and one of his fav dishes is paneer butter masala. On a weekend we were out during evening and was back by dinner time. As they don't prefer any outside food on our way back  I asked them their choice and quick came a shout out for rotis and PBM. 

Reached home and started cooking PBM. I can tell you this is one of the easiest dishes which can be made in a jiffy and equally tasty too. This recipe was given to me by a punjabi frnd, she also mentioned that same gravy can be used for butter chicken as well!. So you may give it a try as well.

So let me get into the recipe

Ingredients
Paneer - 200 gms
Onions - 1-2 med sized 
Tomato - 4-5 med sized 
Garlic - 3-4 cloves
Ginger - one inch
Kasuri methi - 2 tbsp
Tomato ketchup- 2 tbsp
Turmeric powder - a pinch
Kashmiri chilli powder - 2-3 tsp ( according to spice level)
Garam masala - a pinch
Butter - 2 tsp ( you may replace with oil)
Milk - 1/2 cup ( optionally fresh cream)
Coriander leaves - for garnish

Method

• Cut the panner into cubes and soak in water.
• Take a thick bottom kadai and add the onions and tomatoes chopped in chunks and saute until the raw smell goes off. You needn't let the onion brown or tomatoes to wilt too much.
• Remove the contents into a mixer and let it cool for a while. Once cooled grind into a fine paste.
• Soak the kasuri methi in water for a while and squeeze out and chop fine ( I do this and I feel it makes a difference in the dish..its optional too )
• Grate the ginger and garlic and keep aside.
• Now keep the kadai back to the stove and add butter/ oil
• Add the grated ginger, garlic, chopped methi and add the tomato ketchup, saute for few seconds and add in the tomato onion paste. Saute for a while until the oil separates from the mixture. 
• Add the chilli powder, turmeric powder, salt and garam masala, saute for while and add the paneer cubes.
• Switch off the stove and after few minutes slowly add the milk or cream and stir in the gravy. I feel this is safer than adding the milk/ cream in the stove.
• Stir well and mix the contents and finally garnish with chopped coriander leaves.

Note: You may grind cashews for better thickness for the gravy
You may also add regular chilli powder for more spice.

Cook and enjoy
Thanks !
Chaithanya

Recipe for quail eggs in roasted coconut gravy

Quail eggs and duck eggs contain good cholesterol than chicken eggs.. so they say and after sometime they will say the reverse. I dint research much but would be happy to know anything about these. Me and my family loves quail eggs for its size, taste and convenience in eating. It can be consumed in many forms and is actually healthy, this I say based on what I have heard from folks in my native place. 

Anyway I was planning to cook ghee rice and thought of making this dish as an accompaniment.

Unlike baking this dish does consume some of our time in the kitchen, saute, saute, saute is the formula for this curry ( warning :)  )

Let me get into the recipe

Ingredients

Quail eggs- 8-10
Med sized onion - 3
Med sized tomato - 2 
Garlic - 3-4 cloves
Ginger - 1 inch 
Green chilli - 2-3 
Coconut ( grated) - 1 cup
Coriander powder - 3 tspn
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Pepper corns - 5- 10 ( depending on the spice level)
Garam masala - a pinch
Cooking oil - 4 tspn
Curry leaves- one sprig

Method

• Boil the eggs, peel and keep aside ( I pressure cook eggs for one whistle).
• Take the kadai add 2 spoons of oil and add the grated coconut, roast, roast, roast until the coconut turns golden brown in colour, add the coriander powder and the pepper corns and roast again.
• Remove the coconut mixture and put in a mixer jar and let it cool.
• Place the kadai again back to the stove and add 2 spoons of oil and add the finely sliced onions, saute, saute, saute until it becomes golden brown, add the green chillis, ginger, garlic, and saute again.
• Add the tomatoes and saute again, 
• Once the tomatoes are soft and oil separates from the sides add the turmeric powder, chilli powder and saute well.
• Meanwhile grind the coconut mixture into a soft paste and add it to the onion tomato gravy.
• Add more water if required and let the mixture comes to boil.
• Add in the garam masala and curry leaves and also throw in the eggs.
• Stir well and remove from flame.
• Serve hot with rotis or rice.

Note : This gravy can be made using any other eggs and veg, also sea food.

Thanks
Chaithanya

Arbi (taro/ colocasia) fry

Simple arbi fry

This is a simple recipe with arbi which I cooked my way today.

Following is the recipe

1 Arbi(taro root)- 500gms

2.Oil- 2 tspns

   Mustard - 1/2 tspn

   Jeera- 1/2 tspn

   Crushed peanuts - a handful

   Garlic 3-4 cloves - finely chopped 

   Curry leaves

   Turmeric powder - 1/2 tspn

   Salt

3.Green chillies - finely chopped    

   Fresh grated coconut- 2-3 tbspn

Method

• Peel the arbi and cut into med sized cubes and rinse it once in water. Steam in a steamer until its soft ( and not mushy)
• Take a big kadai and add oil. Once oil is hot enough throw in all in the ingredients in serial no.2.
• Add the steamed arbi little by little mixing well in the seasoning until all the arbi is added
• Garnish with grated coconuts and green chillies.
• Option: You may add the green chillies and coconut in the tadka itself.

Happy cooking! :)

Pumpkin Erissery - Kerala cuisine

I know its been ages since I have blogged, some how not been updating either. Hence I thought I will blog about the food I eat and enjoy on daily basis. Pumpkin errisery ( mathan erissery ) is my family favorite. The mild sweetness of the pumpkin, the coconut flavour of the gravy and finally the crisp fried thinly sliced shallot add to the aroma and the yumminess of the whole dish. So here goes my way of making pumpkin erriserry  

Ingredients 

Pumpkin cut into cubes- 1 cup 

Moong dal ( roasted) - 1/2 cup

Grated coconut - 1/3 cup

Jeera (cumin)  - 1 tspn

Chilli powder - a pinch

Green chilli - 1 or 2 

For seasoning

Oil - 1 tbspn

Finely sliced shallots - 2 tbspns

Mustard

Dried red chillies

Curry leaves 

Method 

Wash the dal well and add the pumpkin pieces and pressure cook just until the dal gets cooked. 

Make a paste of the grated coconut, jeera, green chillies and keep aside.

Once the dal and pumpkin is cooked, add the coconut paste to it, turmeric powder, chilli powder, salt and  pour enough water just to be it in a gravy form, then keep on the stove and bring it to boil.

In a pan pour few spoons of oil, splutter mustard,  fry the shallots, curry leaves, red chillies and season the erissery.

Done :)

Serve with warm rice and enjoy! !

Vendakka pulissery (ladies finger in buttermilk gravy)

Pathiri with kadla curry

Pathiri is nothing but thin crepes made of rice flour. No this is not made with rice batter but with rice dough. You get pathiri flour in the market, you can just follow the instructions or if you have veyr fine roasted rice flour add hot water and knead to a fine smooth dough. Make small balls from the dough and then press it in a roti maker , so that you get a thin flaky rice sheet. Grill in both sides on a tava without oil. Serve hot with any spicy dish of your choice.

I made kadala ( black gram) curry and the accompaniment for this pathiri. Kadala curry is a famous side dish of keralites and is mainly eaten with another keralite dish called puttu, which is again steamed rice flour.

Yesterday I did pen the recipe about the kadala curry and I am wondering where and how it disappeared. Anyway following is the recipe

Ingredients

Black gram - 1 cup ( soak it over night)

Onions- 2 med ones

Ginger - one inch

Green chillies- 2-3 

Turmeric powder- 1/2 tspn

Pepper powder- 1/2 tspn

Coriander powder- 2 -3 tspns 

Garam  masala- 1/2 tspn

Jeers- 1/2 tspn

Fennel seeds- 1/2 tspn

Coconut -1/2 cup ( grated)

For seasoning

Mustard- 1/2 tspn

Dry red chillies- 2-3 

Curry leaves

Cut coconut or Kopra pieces

Method

Drain the soaked black gram and then add in the chopped onions, ginger and green chillies and pressure cook until soft. You can wait for the first whistle and then simmer for around 20 minutes to get it cooked.

Grind the coconut with all the masalas and two laddles of the cooked black gram to a very fine paste. Add it to the cooked black gram and mix well and keep it on the stove again and let it boil for around 5 minutes. Remove from fire and do the seasoning. Serve hot !