Authentic Ayam Masak Merah (Malaysian Red Chicken Curry)

Ayam Masak Merah Recipe

    Ayam Masak Merah (Malaysian Red Chicken Curry) is a luscious, bright crimson dish featuring succulent fried chicken bathed in a spicy, tangy, and slightly sweet tomato-chilli sambal.  This authentic Malay style chicken curry is a prominent feature at festive occasions like Eid (Hari Raya) and traditional weddings across Malaysia, Singapore, and Indonesia. Though its fiery red hue looks intimidating, the heat can easily be adjusted from mild to robust. 

    The secret to an extraordinary Ayam Masak Merah lies in the art of patience—slow-cooking the freshly ground spice paste until the oil separates, creating a silky, flavourful gravy that infuses beautifully into the meat.

VELLIRIKKA MORU CURRY/PULISSERY

     Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.
 

    Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic, Cumin Seeds, and then it is mixed along with Curd/Yogurt. The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.   

    You can find a wide range of Moru Curry or colloquially called Pulissery when it comes to Kerala Cuisine. Moru Curry/Moru Kootan is a commonly & frequently prepared side dish in a Kerala household.

Prevalent Moru Curry/Pulissery from God's own Country:

• Kumbalanga/Ash Gourd Moru Curry
• Simple Moru Kachiyathu/Morukoottaan (with no Vegetables/fruits)
• Chena(Elephant Yam) Moru Curry
• Chembu(Taro) Moru Curry
• Nendhra Kaya Moru Curry
  
• Vellirikka(Yellow Cucumber) Moru Curry 
• Vendakka Moru Curry
  
• Mathanga Pulissery
  
• Mambazha Pulissery
• Pineapple Pulissery
• Nendhra Pazha Pulissery

    The list is long enough, but the recipe remains the same irrespective of the type of Vegetable or Fruit used for this Curry. In this recipe, I have used fresh Cucumber slices.  I have not cooked the Cucumber, and I love the freshness and crunchiness of fresh Cucumbers in this Moru Curry.  Just add a few slices of fresh Cucumber when the Moru Curry is still hot and leave it aside until you serve.

VELLIRIKKA MORU CURRY/PULISSERY

    Fresh Cucumbers & Moru Curry would be one best dish for Summer and also would suit well to be served in a Sadhya for the upcoming Vishu.  It is quite common in an Indian household to cook accordingly during seasons and in summer you can find a wide range of recipes with water laden vegetables and body cooling ingredients. Vellirikka Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this fresh Cucumber Moru Curry also serves best for digestion.

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Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO MAKE VELLIRIKKA MORU CURRY/YOGURT CURRY WITH FRESH CUCUMBER

VELLIRIKKA MORU CURRY/PULISSERY

 INGREDIENTS:

FOR MORU CURRY WITH FRESH CUCUMBER:

To Grind:

For Seasoning:

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Wash, and cut off the ends of the Cucumber and then cut it into big pieces. Keep them aside.
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
• Pour the ground coconut mixture into a pan, add turmeric powder & salt to it and mix well.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering into the Moru Curry
• Now add fresh Cucumber pieces and give a quick stir.
• Cover and keep it aside until you serve. 
• Serve Vellirikka Moru Curry along with steamed white Rice/ Kerala Rose Matta Rice.
  

VELLIRIKKA MORU CURRY/PULISSERY

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
• Do not over boil after adding Curd/Buttermilk to the Curry.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
• I have used fresh cucumber(green tender variety) pieces in this moru curry.  I have not cooked it.
  
• Can cook the same Vellirikka Moru Curry with Yellow Cucumber.  
• While using Yellow Cucumber, Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding the garlic clove.

NENDHRA PAZHAM PULISSERY

      Nendhra Pazham Pulissery is a wonderful Curry prepared with Ripe Nendhra Pazham, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sweet, Sour and Spicy nature.  Nendhra Pazham pieces are cooked with a hint of Turmeric & Red Chilli Powder until soft and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives Nendhra Pazham Pulissery a typical Nadan Ruchi. 

    Pulissery is a dish, unique to Kerala cuisine.  It is an easy recipe which can be prepared with Kerala's own Banana - Nendhra Pazham alias Etha Pazham.  You can use over ripe or slightly under ripe Nendhra Pazham in this recipe.  Over ripe Nendhra Pazham tends to get mushy when cooked.  So cook accordingly.  This Nendhra Pazham Pulissery is sure to grab your taste buds with its wonderful combination of taste & flavours.  

    When it comes to the dishes prepared for a Sadhya, you can see extensive use of Local fruits and Vegetables.  Fruits like Mangoes, Jackfruit, Pineapple, Nendhra Pazham, Grapes, Dates & Apples are used in a variety of dishes. Pulissery is served as one of the Ozhichu Curries or as Koottans in a Sadhya. Try preparing different types of Pulissery for each day of Onam or just prepare it as curry for Lunch. It can be prepared with Vegetables like Ash Gourd(Kumbalanga), Cucumber(Vellirikka), Elephant Yam(Chena), Ethakka(Raw Nendhra Banana), Chembu(Taro) and with fruits like Nendhra Banana, Pineapple for Pineapple Pulissery or Ripe Mango for Mambazha Pulissery.  But when it prepared with Ripe local fruits like Pineapple, Mango or Nendhra Pazham, this subtle curry goes to the next level.  

    Serve this Nendhra Pazham Pulissery with steamed rice or Kerala Matta Rice and Veggies for a complete lunch. Or serve it as one Ozhichu Curries in Sadhya.

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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low-Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO COOK NENDHRA PAZHAM PULISSERY/ETHAPAZHA PULISSERY

NENDHRA PAZHAM PULISSERY

 

INGREDIENTS:

To Cook Nendhra Pazham:

To Grind:

For Tempering:

For Nendhra Pazham Pulissery:

METHOD:

For Nendhra Pazham Pulissery:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, and dice the Nendhra Pazham.  Cut it into thick slices and then can cut it into two or fours.
  
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Nendhra Pazham pieces.
• Add 1/2 Cup of Water and cook until Nendhra Pazham pieces turn soft. Do not overcook.
  
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Nendhra Pazham pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Nendhra Pazham-Coconut Mix.
• Add Jaggery to the Nendhra Pazham Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Nendhra Pazham Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve Nendhra Pazham Pulissery hot with steamed rice or Kerala Rose Matta Rice.

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NENDHRA PAZHAM PULISSERY

 NOTES:

• I have used the ripe Nendhra Pazham, in the recipe.
• Can also use overripe or slightly under ripe Nendhra Pazham.
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter whole fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Nendhra Pazham on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Pineapple  for Pineapple Pulissery or Ripe Mangoes for Mambazha Pulissery.

PACHA THENGA ARACHA SAMBAR

    
      This is a simple Dhal Curry prepared with any local vegetables like Drumstick, any Gourd variety, Eggplant/Brinjal, Okra, Potatoes or mixture of the above Vegetables.  This curry is called as Pacha Sambar at home or colloquially Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  Whereas a traditional Kerala Sambar is prepared with roasted coconuts.    

     Just cook the Dhal, add any preferred vegetable to it(and that too is optional).  Season it with Onions, Green Chillies. Tomatoes and a clove of  Garlic. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch.  Usually Varutharacha Sambar or Sadhya Sambar would be the first preference when it comes to a Sadhya.  But when it comes to Onam, you can give a try with different versions of Sambar for each day of Onam.

      Pacha Thenga Aracha Sambar is one  quick & easy Curry perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu & also is suitable to be served in a Sadhya.  Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc., 

 

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Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


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HOW TO COOK PACHA THENGA ARACHA SAMBAR - KERALA STYLE

PACHA THENGA ARACHA SAMBAR

INGREDIENTS:

To Cook Dhal:

METHOD:

For Pacha Thenga Aracha Sambar:

• Clean, Peel and wash the Ash Gourd and Bottle Gourd, cut into Cubes and leave it aside.
• Can use vegetables like Potatoes, Eggplant(Brinjal), Okra, Radish,  Drumstick, Spinach or any preferred Gourd varieties.
  
• Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the  pressure to release.
• Once the Tuvar Dhal is cooked, add diced Ash Gourd & Bottle Gourd into it along with finely chopped Tomatoes & Green Chillies slit into two.
• Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
• Cook until the vegetables turn soft and cooked. Alternatively, can cook in a pressure cooker for a whistle.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Pour in the tamarind extract and boil it for a few more minutes.
  
• Add water if necessary at this stage.
• Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Pacha Thenga Aracha Sambar into the tempering and cook on a low flame for a few minutes.
• Serve Pacha Thenga Aracha Sambar hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.

PINEAPPLE PACHADI - KERALA STYLE

    Pachadi/Kichadi is a must-have item in the long list of side dishes served in a Kerala Sadhya or in a Vazhaiyilai Virundhu. A mixture of Raw vegetable or a fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Pineapple Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Pineapples are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.

    Pineapple Pachadi is a typical Kerala Dish, prepared with fresh or canned Pineapples.  It's best to use fresh pineapples, as they impart a wonderful flavour & the needed essence into this dish.  If you cannot get hold of fresh Pineapples, canned ones work best too.  Canned pineapples tend to get softer when cooked, so cook Canned pineapple briefly.

    When it comes to a Kerala Sadhya, Kichadi/Pachadi is a must-have item in the long list of dishes served in an elaborate Banquet or the so-called Sadhya.  Pineapple Pachadi or Kaithachakka Pachadi has taken a special place in Kerala Sadhya due to its mild sweet nature, it naturally imparts into the dish.  Overall, a Kerala Sadhya is served with dishes prepared to balance all taste notes & keeps in mind the ability to digest the food after an elaborate meal.  Not to spare this dish for a Sadhya alone, when you are in the mood for something tantalizing, this Pineapple Pachadi is sure to appease your taste buds.  For a simple Lunch Menu serve this Pineapple Pachadi with Rice.   


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Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes


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HOW TO MAKE PINEAPPLE PACHADI - KERALA STYLE

PINEAPPLE PACHADI - KERALA STYLE

INGREDIENTS:

For Pineapple Pachadi:

To Grind:

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs


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METHOD:

• Cut Pineapple into small cubes.
  
• Cook the cubed Pineapples along with Turmeric & a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Pineapples and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Pineapple Pachadi and mix well.
• Serve Pineapple Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.
  

NOTES:

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering. But Coconut Oil gives an authentic flavour to the dish.
  
• Pour the tempering over the Pineapple Pachadi. 

Traditional Kongu Mutton Kuzhamabu

Kongu Mutton Kuzhambu Recipe: Authentic South Indian Lamb Curry

Kongu Mutton Kuzhambu — Kongu Nadu is synonymous to its hospitality and simplicity, and so it is cuisine. Let me introduce one of the authentic and least known to the outerworld recipe - Kongu Mutton Kuzhambu. This isn't the standard, overwhelming curry with too many spices or masalas. Instead, it is a beautifully nuanced, aromatic curry cooked with freshly roasted shallots, coconut, spices. A classic dish with rich heritage and flavour perfect to serve along with soft idlis or crisp dosai, this classic South Indian lamb recipe delivers pure comfort to your table.