Delve into Authentic Kerala Prawn Pickle

 "Pearly Aunty's Culinary Legacy: A Heartfelt Journey with Kerala Prawn Pickle"

    In my kitchen, every food holds a story and every dish is a labour of love. It all started with a tale from my daughter, studying medicine miles away in Georgia. She shared anecdotes of her friends carrying bottles of pickles from home, a taste of India in a foreign land.

    My children never had much of a palate for pickles.  So, when she told me about her friend's batch of prawn pickle, I was intrigued. Despite watching my mother-in-law's sister, Pearly aunty, craft pickles with finesse, I had reservations about preserving non-vegetarian items. But my daughter's enthusiasm sparked something within me, a desire to recreate those flavours in my own domain.

    Without much thought, I gathered my ingredients and began my experiment. Marinating the prawns in a blend of chilli powder, turmeric, and salt, I immersed myself in the aromas of Kerala's coastal cuisine. Memories of Pearly aunty's cooking skills lingered in my thoughts, as I sautéed ginger, garlic, and green chillies, infusing the dish with layers of flavour.  When the moment of tasting finally arrived, I was astounded by the results. 

Delve into Authentic Kerala Prawn Pickle

    Along with this Prawn Pickles comes the memories of a remarkable woman amidst the aromas of spices and love. Pearly Aunty, a single mother who wore many hats, from toiling in kitchens to stitching, her resilience knew no bounds. Despite life's challenges, she was a constant presence in our family, always ready to lend a helping hand.

    Her cooking, though simple, possessed an unparalleled magic. With effortless ease, she would turn discarded chicken parts into a flavourful curry that still lingers on my palate. But it wasn't just her culinary skill that left an impression; it was her ability to serve with grace, ensuring everyone left the table satisfied, even with limited quantities.  As I reminisce about her, I recall a few recipes I saw her cook, and this recipe for Kerala Prawn Pickle holds a special place.

Delve into Authentic Kerala Prawn Pickle

    Food, indeed, carries memories. A single taste or smell has the power to transport us back to a moment in time, allowing us to relive cherished memories once more. And as I share this prawn pickle with my loved ones, I honour Pearly Aunty's legacy, a testament to the enduring power of love and food.

    With each bite, I pay homage to the woman who taught me that true joy can be found in the simple pleasures of cooking and sharing a meal with those we hold dear. Join me on this heartfelt journey as I felicitate Pearly Aunty's culinary legacy with every flavourful bite of Kerala Prawn Pickle.

Delve into Authentic Kerala Prawn Pickle

Delve into Authentic Kerala Prawn Pickle

 Ingredients:

To Marinate & Fry:

• 500 grams Prawns
• 2 teaspoon Kashmiri Chilli Powder
• 1/2 teaspoon Turmeric Powder
• Salt to taste
• 1/2 Cup Coconut Oil
  

 For Prawn Pickle:

• Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Fenugreek Seeds
• 2–3 Sprigs of Curry Leaves
• 1 tablespoon Ginger
• 1 tablespoon Garlic
• 1 teaspoon Green Chillies
• 1/2 teaspoon Turmeric Powder
• 1/2 tablespoon Ginger Garlic Paste
• 2 tablespoons Kashmiri chilli powder
• Salt to taste
• 1/4 – 1/2 cup Vinegar
• 1/4 cup Water (boiled & cooled)
  

 Method: 

Marination: Marinate the cleaned prawns with Kashmiri chilli powder, turmeric powder, and salt. Allow it to sit for about half an hour to soak in all the flavours. 

Sizzle and Fry: Heat Coconut oil in a pan and fry the marinated prawns until they turn golden brown. Set them aside. 

Spice Infusion: In another pan, heat oil (use the remaining oil from frying the prawns) and add mustard seeds and fenugreek seeds. Once they splutter, add finely chopped ginger, garlic, green chillies, and curry leaves. Fry until they turn brown and aromatic. Set this mixture aside.

 

The Masala Medley: In the same pan, add ginger garlic paste and fry until it turns brown. Then, add Kashmiri chilly powder, turmeric powder, and salt. Fry the masala until it's cooked through, and the oil starts to appear.

Mix and Boil: Add 3–4 tablespoons of water to the masala mixture and let it simmer for a minute. Then, add the fried prawns, previously fried ginger & garlic, green chillies, and vinegar. Allow it to boil.

 

Adjust and Enhance: If you desire more gravy, add 3–4 tablespoons of water and let it boil for an additional 5 minutes. Taste check and adjust salt and vinegar according to your preference. Can add 1/4 teaspoon of sugar to balance the overall taste.

 

Cool and Store: Once done, remove from heat and let it cool completely. Transfer the pickle into an airtight container and pour the remaining fried oil over the top for extra flavour.

 

Delve into Authentic Kerala Prawn Pickle

 

Notes:

• For a variation, you can use boneless kingfish instead of prawns, cut into bite-size pieces.
• Coconut Oil gives an authentic flavour to this pickle.
  
• When adding vinegar, start with 1/4 cup and adjust according to taste preference.
• Refrigeration is recommended for long-term storage, especially in hot and humid climates.
• Allow the pickle to sit for 1–2 days for the flavours to meld together perfectly.
  

 

Delve into Authentic Kerala Prawn Pickle

Storing:

    Refrigerating prawns can indeed affect their texture, potentially making them slightly tougher. To enjoy the pickle, it's common to let it thaw for a while and then reheat it briefly in the microwave or on the stove. This helps to restore some of the tenderness and brings out the flavours before serving.

    Alternatively, if you prefer not to refrigerate the pickle, it can be stored at room temperature for a short period, typically up to a few days, especially if the climate is not too hot or humid. However, to ensure safety and maintain freshness, it's advisable to store the pickle in the refrigerator for longer-term storage.

For the best way to store the pickle, consider the following steps:

• Allow the pickle to cool completely before transferring it to a clean, airtight glass jar or container.
• Make sure the jar is tightly sealed to prevent air and moisture from entering, which can cause spoilage.
• Personally, I prefer to store the pickle in the refrigerator for longer-term freshness and safety.
• Store the pickle in the refrigerator, where it can stay fresh for several weeks to a few months, depending on the ingredients and preparation method.
• When ready to consume, take out the desired amount of pickle and let it thaw for a while at room temperature. Then, reheat it gently in the microwave or on the stove until warmed through before serving.

    By following these steps, you can ensure that your Kerala prawn pickle stays fresh, flavourful, and safe to enjoy for as long as possible. 

Delve into Authentic Kerala Prawn Pickle

"Steaming Kerala Matta Rice on Banana Leaf – A Taste of Tradition"

"Perfect Kerala Matta Rice Recipe: Your Foolproof Guide to Cooking Palakkadan Matta Rice"

    Welcome to the ultimate guide for cooking perfect Kerala Matta Rice! Known as Rose Matta Rice or Palakkadan Matta Rice, Kerala Red Rice or Red Par-boiled Rice is an indigenous variety of rice grown in Palakkad District of Kerala in South India. It is colloquially called Kuthari or Chembavu Ari. It is a rich, unpolished rice. Not only that, but it boasts rich flavour and numerous health benefits. Join me as we explore the secrets to mastering this staple of Kerala cuisine.

"Traditional Kerala Matta Rice - Ready for Cooking"

    Kerala Matta Rice, also known as Rose Matta Rice, is cherished for its low glycemic score and abundance of dietary fibre. Packed with essential nutrients like magnesium, iron, and vitamins, it's no wonder this rice is a favourite among Keralites. From traditional Sadhya (Kerala Banquet) to everyday meals and festive delicacies, Kerala Matta Rice reigns supreme in the culinary world of Kerala.

"Kerala Sadhya with Steaming & Perfectly cooked Kerala Matta Rice"

This versatile grain is not limited to being a main course delight. Its adaptability shines through in various culinary applications, such as:

• Rice Porridges: Kerala Matta Rice lends its hearty texture to comforting rice porridges, known locally as Kanji/Congee.  
• Batters for Delicacies: From the traditional Idiyappam, Appam, Puttu, to the beloved Idli, Dosa, and an array of snacks like Murukku, and Kondattams, Kerala Matta Rice forms the foundation of delectable batters.  
• Naadan Palaharams: Embrace the essence of local delicacies with dishes like Achappam, Kuzhalappam, Unniyappam, Elayada, Kozhukatta, Pesaha Appam, and Neyappam, all enriched by the distinctive flavour of Kerala Matta Rice.
  
• Desserts: Indulge your sweet tooth with decadent desserts like Payasams especially Paal Payasam, Ney Payasam, Aravana Payasam prepared using Unakkalari or Matta Rice standing as a quintessential favourite among Kerala's dessert offerings.
• Its robust and earthy flavour, pairs well with spicy fish curries, yogurt curry, and various vegetarian and non-vegetarian dishes. 

Explore a wonderful collection of recipes from God's Own Country - Kerala, here...

    Cooking rice can be a breeze with the right technique. Unlock the secrets to perfectly cooked Kerala Matta Rice with this comprehensive guide. Explore traditional techniques passed down through generations, the stovetop method or the convenience of a pressure cooker, alongside modern innovations like the Instant Pot method and thermal pot cooking, ensuring flawless results every time. I've got you covered with foolproof instructions for perfectly cooked Kerala Matta Rice every time. 

Steaming Hot Kerala Matta Rice

* This post has been updated to include the latest tips and new cooking techniques for mastering Kerala Rose Matta Rice. Follow the detailed guide to master the art of cooking Kerala Matta Rice to perfection—every grain beautifully separated and deliciously fluffy.

Cuisine - Kerala, India
Course - Main
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 5–10 Minutes
Soaking Time - 20-30 Minutes
Cooking Time - 45 Minutes - 1 Hour

"Traditional Kerala Matta Rice - Ready for Cooking"

Unlocking the Perfectly Cooked Kerala Rose Matta Rice: The Handy Secret

    The key to achieving perfectly cooked Kerala Rose Matta Rice lies in mastering the water-to-rice ratio. While conventional wisdom suggests using 3½ - 5 cups of water for every 1 cup of rice, my years of experience have led me to a self-revelation: the magic lies in using 8 cups of water for 1 cup of rice.

Steaming Hot Kerala Matta Rice

 

     You might find this water quantity surprising, but trust me, it's the secret tip to achieving impeccable results. With this amount of water, though seemingly excessive, there's no need to fret. Because in all the cooking methods detailed below, we're going to drain out the excess water, ensuring that the rice is perfectly cooked and fluffy.

Drained Kerala Matta Rice

 

Ingredients:

Thermal Cooker/Choodarapetty Method: (Rice Water Ratio 1: 8 Cups) 

Choodarapetty alias Thermal Cooker - A Favourite Among Kerala Households

• Allow the water to boil.
• When the water starts to boil, slowly add the rice to it.
• Keep the saucepan uncovered and bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice on a low flame for about 25–30 minutes, until 3/4 done.

Choodarapetty alias Thermal Cooker - A Favourite Among Kerala Households

• Place the vessel inside the cooker on the "Bakelite mat" without touching the sides of the cooker and close the thermal cooker/choodarapetty with its lid immediately.
• The rice should be ready by 45 to 60 minutes, as it cooks in the retained heat of the thermal cooker.
• Once done, drain the excess water traditionally or by pouring it into a colander.
• Fluff up the Kerala Matta Rice before serving.

"Traditional 'Pothi Choru': A Complete Meal Packed in Banana Leaf"

Instant Pot Method (Rice Water Ratio 1:8 Cups)

Instant Pot Cooking Kerala Matta Rice

• Rinse and soak the rice as instructed earlier.
• In the Instant Pot, add the rinsed rice and 8 cups of water.
• Set to the "Rice" or "Manual" setting and cook for around 8 minutes at high pressure.
• Allow pressure to release naturally.
• Once done, drain the excess water traditionally or by pouring it into a colander.
• Fluff up the Kerala Matta Rice before serving.

Essential Tips for Cooking Kerala Rose Matta Rice:

Drained Kerala Matta Rice

• Choosing the Right Pot: When cooking in a pressure cooker, select one that's larger than usual to prevent spilling. For stove-top methods, use a heavy-bottomed pot.
• Rinsing the Rice: Always rinse thoroughly under cold water until the water runs clear to remove loose starch and impurities.
• Soaking the Rice: Soak the rice for at least 30 minutes before cooking to shorten cooking time and enhance texture.
• Water-to-Rice Ratio: Use 8 cups of water per cup of rice for best results.
• Cooking Times and Techniques: Adjust cooking times based on the method used, such as pressure cooker, stove-top, Instant Pot, or thermal pot.
• Draining the Starch: Draining cooked rice helps remove excess starch, crucial for achieving fluffy texture.
• Post-Cooking: Allow rice to sit covered for 5–10 minutes after draining to enhance texture.

Storing Cooked Kerala Rose Matta Rice:

Steaming Hot Kerala Matta Rice

 

Proper storage and reheating tips can maximize freshness:

• Cooling the Rice: Let the rice cool to room temperature after cooking to prevent moisture build-up.
• Refrigeration: Store in an airtight container for up to 5 days.
• Reheating: Add a tablespoon of water per cup of rice when reheating to restore moisture.
• Freezing Options: Freeze rice in freezer-safe bags or containers for up to 2 months.

    In this updated post, I’ve shared various methods to ensure Kerala Matta Rice is cooked to perfection every time, accompanied by simple and straightforward tips. From traditional stove-top techniques to modern approaches using the Instant Pot and the Kerala household favourite—the Choodarapetty or Thermal Cooker—these methods cater to all cooking preferences. Choose the one that best suits you, and trust me, you’ll enjoy perfect results without any mishaps when cooking Kerala Matta Rice!

    Kerala Matta Rice is not only a staple in Kerala cuisine, enjoyed daily and during grand Sadhyas, but it's also a healthy choice. Rich in fibre and low on the glycaemic index, this rice supports a balanced diet while providing the satisfaction of a delicious, culturally rich meal. Embrace these methods for perfectly cooked rice that's fluffy, nutritious, and always delightful.

    Enjoy cooking Kerala Matta Rice and explore more on "How to Perfectly Cook Various Types of Rice" — from Raw Rice and Basmati Rice to Par-boiled Rice, Fragrant/Jasmine Rice, Sticky/Glutinous Rice, and Brown Rice — by visiting my blog, 'Essence of Life - Food'. Dive into a world of rice recipes that cater to every palate and occasion!

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

    The fruits or vegetables used in Pachadi are cooked or blanched until they are soft and tender. They are then combined with a mixture of grated coconut and yogurt, which gives the dish its creamy and smooth texture. Pachadi is often seasoned with mustard seeds, curry leaves, green chilies, and sometimes a pinch of turmeric, adding a subtle spiciness to the overall flavour.  Pachadi has a balance of sweet, tangy, and mildly spicy flavours. The natural sweetness of the fruits or vegetables is complemented by the tanginess of yogurt and the aromatic spices, creating a harmonious blend that is both delightful and refreshing.

    Kichadi, on the other hand, is a savoury side dish made with yogurt and cooked vegetables. It has a thicker consistency compared to Pachadi and is often described as a type of raita. Kichadi is well-known for its cooling effect and is often served to balance out spicier dishes in a meal.

    Vegetables like cucumber, ash gourd, pumpkin, okra, bitter gourd are cooked until they are soft and then mixed with beaten yogurt. The dish is seasoned with mustard seeds, curry leaves, green chillies, and sometimes ginger. Kichadi usually has a slightly thicker consistency due to the use of mashed or grated vegetables. Kichadi has a creamy texture with a tangy taste from the yogurt and a mild spiciness from the added seasoning. Unlike Pachadi, Kichadi does not have the sweetness of fruits, and its focus is more on the combination of the cooling yogurt and the gentle heat from the spices.

For more Kichadi/Pachadi recipes, explore our collection here... 

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Vendakka Kichadi: A Creamy Confluence of Flavours:

    Vendakka Kichadi, a culinary gem of Kerala, exemplifies the region's culinary prowess through its perfect amalgamation of ingredients. "Kichadi," a term in the Kerala gastronomic vocabulary, signifies a yoghurt-based preparation enriched with an assortment of flavours. Our voyage commences with Vendakka, locally known as Okra or Lady's Finger, which takes centre stage in this Kichadi.

    Vendakka Kichadi is more than just a dish; it's an ode to the delicate balance of flavours that defines Kerala's cuisine. Contrary to the sweet-tangy symphony of Pachadi, Kichadi embraces a creamy, milder profile. The velvety amalgamation of yogurt and coconut provides a harmonious backdrop for the earthy richness of Okra. The absence of sweetness and the creamier texture contribute to Kichadi's unique identity.

Discover a plethora of Onam Sadhya Delicacies...

For more Okra Recipes, click here... 

 "Vendakka/Okra Kichadi: A Creamy Ode to Kerala's Culinary Delights"

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Ingredients:

For Vendakka Kichadi:

• 1 tablespoon Coconut Oil
  
• 1/2 teaspoon Mustard Seeds 
• 1 Dry Red Chilli
• A sprig of Curry Leaves
• 1 cup Okra (Vendakka) cut into slices
• 1 cup Yogurt (Curd) 
• Salt to taste
• A pinch of Sugar (Optional)
  

To Grind:

• 1/2 cup grated Coconut
• 1/2 teaspoon Yellow/Black Mustard Seeds
• 2-3 Green Chillies  
• A small piece of Ginger
  

Method:

• Wash and slice the Okra into thin rounds.
• Grind coconut, mustard seeds, green chillies, ginger, and a few curry leaves into a fine paste.
• Mix the coconut paste with yogurt and add salt.
• In a pan, heat coconut oil and splutter mustard seeds, dry red chilli, and curry leaves.
• Add sliced okra and sauté until they are tender and stickiness is removed.
  
• Then add it to the yogurt-coconut mixture. Cook this on a very low flame for a few minutes or until the raw flavour of the coconut dissipates.
  
• Adjust the salt and add a pinch of sugar.
  
• Mix well and serve.

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

 Notes:

• Opt for tender, young okra for the best texture and flavour.
• Adjust the number of green chillies according to your spice preference.
• The coconut paste lends a velvety base to the Kichadi, enhancing its creaminess.
• Allow the sautéed okra to cool slightly before adding it to the yogurt-coconut mixture to prevent curdling.
• For an authentic touch, use homemade curd and freshly grated coconut.
• The tempering of mustard seeds, red chillies, and curry leaves adds a delightful crunch and flavour.
• Serve Vendakka Kichadi as a cooling side dish alongside rice or as a refreshing accompaniment to a South Indian meal.
• With its creamy texture and harmonious flavours, Vendakka Kichadi emerges as a quintessential addition to the grandeur of Onam Sadhya, enriching the festive feast with its authentic Kerala essence.

     In the intricate tapestry of Kerala's culinary panorama, Vendakka Kichadi stands as a testimony to the region's culinary mastery. Its creamy texture, interwoven with the verdant notes of Okra, invites both connoisseurs and novices to relish its essence. As you take each spoonful, you're not just savouring a recipe; you're immersing yourself in Kerala's cultural legacy, a legacy where culinary artistry is celebrated in every bite. So, step into the world of Vendakka Kichadi, where tradition and modernity harmonize in a symphony of flavours.