Kerala Style Rasam Recipe

"Spice up Your Day with Authentic Kerala Style Rasam" 

Introduction to Kerala Style Rasam: 

    The culinary history of Kerala does indeed have a rich tapestry of flavours and dishes, but the prominence of Rasam in the traditional Sadhya wasn't as widespread in the past as it might be today. Rasam has evolved and become a beloved part of the cuisine, including Onam Sadhya, over time.

    Historically, Sambar, Pulissery, and Moru (buttermilk/sambharam) were indeed more commonly found on the Sadhya spread. These dishes were considered staples and intrinsic to the traditional Sadhya experience. Rasam, while a popular South Indian dish, might not have been as prevalent on the Sadhya menu in earlier times.

CAULIFLOWER STIR-FRY

    Recently, my daughter wanted a few quick fix recipes.  Happy to know that she is using my recipes from the blog while cooking, and also she's coming up with a lot of comments to perfect it though - perfect in the sense of recipes and also in terms of blogging. Well, in the process, we found that I had missed a few most frequented and family favourite dishes missing from the blog.  As such, it should have been conveniently forgotten to be added in due course of blogging.  So as a quick action coming up with a few of her favourites and for her reference.

    The idea also creeped into my mind that such quick fix, easy to make recipes could be used by people who are in their learning process.  Especially it could be useful for `Bachelors and Spinsters, Students and office goers staying away from home or for beginners. 

    This Cauliflower Stir Fry recipe is one style which I cook at home, and it is a family favourite.  A simple and quick fix recipe which goes well with both Roti and Rice.  What you need are a few Cauliflower florets cut into small pieces, simply toss them in oil, add salt and cook on a low flame until it wilts and turns soft.  Then add simple spices like Turmeric Powder and Red Chilli Powder, enough... these two spices does more justification to the dish and if at all you need some intricate flavour for this stir-fry, you can go ahead with your whims and fancies and add pepper powder or garam masala or fennel powder etc., & etc., The choice is yours.

    When I say Cauliflower Stir Fry you can see a wide range of recipes around the globe and yet another one which I frequent at home is the Chinese Version with other vegetables like Broccoli, Carrots, Mushroom, Sweet Peas etc., And yet another one with Scrambled Eggs. But this Cauliflower stir Fry is purely a version suitable for an Indian palate.  This is a simple and easy stir-fry made with less oil and minimum spices.  

    This Cauliflower Stir Fry recipe goes well with any type of rice dish, especially it is compatible with Curd Rice.   Whenever we make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham.  This Spicy Cauliflower Stir Fry can be served as a side dish for Roti, Chapati, Parathas etc.,
     

For more RECIPES WITH CAULIFLOWER, Click here...

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

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

For more STIR-FRY RECIPES, Click here...

HOW TO COOK CAULIFLOWER STIR-FRY

CAULIFLOWER STIR-FRY

INGREDIENTS:

For Cauliflower Stir-fry:

METHOD:

• Clean and cut the Cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
• Allow it to dry in a colander.
• Cut the Cauliflower florets into small pieces or into desired size.  
  
• Heat oil in a pan over a high flame.
• Reduce the flame to a low level and allow it to cool down for a few minutes.
• Add the Cauliflower florets into the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium-low flame until cauliflower florets wilts & turns soft, stirring occasionally.
• When Cauliflower florets wilt and are 3/4 done, add Turmeric Powder, Red Chilli Powder and toss them up well until all the pieces are coated well with the spices.
• Allow it to fry on a low flame until Cauliflower florets turn slightly crispy.
• Serve Cauliflower Stir-fry hot as a side dish with Rice, Sambar, Rasam or as a side dish for Variety Rice.

CAULIFLOWER STIR-FRY

NOTES:

• Small pieces of Cauliflower florets tends to get cooked soon and also aesthetically looks good .
• I have used just the Turmeric Powder & Red Chilli Powder in this recipe. 
  
• Can also add Curry Masala Powder/Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• I like to cook Cauliflowers until they wilt and turn soft. 

MANGA INJI ACHAR - MANGO GINGER PICKLE

     While talking about Manga Inji, I have fond childhood memories related to this, and it is always related to our short trip to our parents' hometown in Palaghat during Summer holidays.  Along with a few summer fruits like Jack Fruit, Mangoes, Cashew Fruit, Palm Fruit, comes the memory of Panangizhangu (Palmyra Sprouts), Arrow Root and Manga Inji.

    Well, Manga Inji is not two different items here, it is one and the same. Manga & Inji - Mango & Ginger, an apt name given to this Ginger like root with an aroma of a Raw Mango.  It is a rhizome, which looks more or less like a Ginger, an irregular shaped root and it has a white interior.   As it looks like a Ginger and tastes like a Mango, it should have got its name - Mango Ginger alias Manga Inji, Maa Inji, Aamada, Amba Haldar etc.,

MANGA INJI - MANGO GINGER ROOT

    This Manga Inji Achar is the one which I made for the very first time and that too after being in Malaysia for the past 15 years, I never had an opportunity to get hold of the root or the pickle.  So during my last visit to our hometown, I happened to go to my Aunt, Rathna Chechi's house and there she had these plants.  When I said it's a long time since I had these pickles, she immediately plucked the roots and searched for full-grown Manga Inji in almost all of her Manga Inji Plant.  And at last we happen to get a few roots, which flew along with me to Malaysia. 

MANGA INJI - MANGO GINGER

    If you all know my weakness for pickles, then you might very well know how soon I would have made these pickles. Along with this Manga Inji pickle came age-old memories & rekindled nostalgias.  This Manga Inji Pickle at first bite would deceive your taste buds, teasing to believe it for ginger with a note of Raw Mangoes.  This is an Instant Pickle with a combination of texture, tastes and flavours & it is equally spicy too.  Manga Inji Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


For more PICKLE RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time -Immediate

HOW TO MAKE MANGA INJI ACHAR - MANGO GINGER PICKLE

MANGA INJI ACHAR - MANGO GINGER PICKLE

INGREDIENTS:

For Manga Inji Achar:

METHOD:

• Wash and wipe the Manga Inji roots. 
• Lightly scrape the skins.
• Slice the roots into small cubes or lengthwise into thin juliennes, or cut them into round pieces & keep them aside.
  
• Dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds & Curry Leaves.
• Next, add chopped Manga Inji and sauté this on a very low flame for a few minutes.
  
• Then add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir. 
• Immediately, pour in the Vinegar/Lime Juice along with a dash of Salt & a pinch of Sugar and mix well.
• Cook the Pickle on a low flame for a few minutes.
• Finally, add powdered Fenugreek seeds powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Manga Inji Achar to cool down.
• Store the Manga Inji Achar in a clean and dry Glass/Ceramic Jar.
• Mango Ginger Pickle tastes great with Curd Rice and is one best accompaniment with Rice Gruel (Kanji/Porridge).
• Serve a smidgen of Manga Inji Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

MANGA INJI ACHAR - MANGO GINGER PICKLE

NOTES

• The Mango Ginger should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Pickle, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Mango Ginger Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly, Manga Inji Achar can last for about a month or two.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.   
  

Tangy Palakkadan Kaya Puli, a tamarind-based delight from Kerala.

"Palakkadan Kaya Puli – A Tangy Soupy Delight"

Kaya Puli - An all time Favourite

    When it comes to Kaya Puli, a true-blue Palakkadan speciality, it's a delightful tamarind-based soupy dish that resembles Rasam but carries its own unique charm. This simple yet flavourful dish features a tangy tamarind base tempered with an aromatic mix of mustard seeds, shallots, dry red chillies, and curry leaves.

Minimal Ingredients, Maximum Flavour

    What makes Kaya Puli so special? Its simplicity! With just a handful of ingredients and a cooking time of 2–3 minutes, you can whip up this concoction of tangy goodness—a culinary treasure passed down through generations in Palakkad homes.

    This recipe is a cherished part of my Amma and Achan’s repertoire, a humble yet iconic dish that holds a special place in our family’s heirloom collection. A taste of this dish is like taking a journey back to their roots, bringing alive the essence of Palakkadan cuisine.

Craving more Authentic Palakkadan Flavours? Discover more traditional recipes from Palakkad in our special collection—perfect for every home-cooked feast.

A Culinary Tribute to My Parents – Celebrating 50 Years of Love and Food

    I’ve been diving into a few cherished family recipes lately—specialities from my Achan and Amma’s repertoire—to commemorate their 50th Wedding Anniversary. These recipes are not grand delicacies but rather simple dishes that bring unparalleled comfort, warming your heart and satiating your mind and stomach all at once.

    There’s an indescribable nostalgia attached to these dishes, a feeling only those who’ve grown up with such food can truly understand. These recipes are history in their own right, a slice of our family’s culinary legacy filled with stories and fond reminiscences.

Explore More! For more recipes from our Family Repertoire, click here.

The Story Behind My Cooking Journey

    Unlike the common story of learning to cook from your mother, my experience was quite different. For my Amma, cooking was more of a necessity than a passion—a task amidst her long work hours with my Achan. Our everyday meals revolved around a simple rotation of Sambar, Upperi, and dinners often consisted of quick fixes like an Omelette or Mutta Chikki (Egg Bhurji), served with rice. It was practical, straightforward, and kept our family going through busy days.

    Interestingly, I became the weekday dinner cook once I learned to cook, much to my Amma’s relief. Even then, there were moments when I got tired of the repetitive menu and started experimenting with my own cooking preferences.

Rekindling Memories Through Food

    After years of marriage, parenting, and living far from family, I’ve found myself longing for the comfort of those dishes I once took for granted. Nostalgia hits, and I find myself calling my Amma and Achan for their recipes, trying to recreate the flavours of home.

    While I’ve attempted to perfect their cooking secrets, I’m convinced the missing ingredient isn’t just a flavour or spice—it’s the love and care they infused into every dish they made. And that’s what makes their food irreplaceable.

Authentic Kaya Puli, bursting with traditional flavours.

The Nostalgia of Kaya Puli

    When I think of Kaya Puli, it instantly takes me back to my childhood—a dish so tangy and delicious that it would always make me reach for an extra serving of rice. My love for tangy flavours is a whole other story, but Kaya Puli holds a special place in my heart for more reasons than its taste.

    One memory stands out vividly: Amma’s story about my Achan’s Cheriamma (his Mom's younger sister), Madavi. During one visit to her when I was just a toddler (barely 1 or 1½ years old), she was unwell but still insisted on making Kaya Puli for us. Despite being a little one, I ate it heartily—a testament to how irresistible this dish can be!

 

Do tangy dishes make you happy? Give Kaya Puli a try—you won’t regret it!

 

Passing Down the Tradition: Achan’s Secret to Perfect Kaya Puli

    Whenever I make Kaya Puli, it’s as though my Amma and Achan are right there with me in the kitchen, passing down their love for food. With both my Amma & Achan’s instructions resonating in my mind—'Enough, enough! Just the right amount of tamarind (puli), tempered with just these: kadugu (mustard seeds), ulli (shallots), vara mulagu (dry red chillies), and kariveppila (curry leaves). Nothing else.' And of course, pinne tempering in velichenna (coconut oil) is a must. That’s the secret to keeping it authentic and true to tradition.

What Makes Kaya Puli Special?

    If tangy flavours are your thing, Kaya Puli is guaranteed to be a treat for your taste buds. While it shares some similarities with Rasam, the uniqueness lies in its base, which is prepared with just tamarind.

The real magic happens during the tempering:

• Mustard seeds
• Shallots
• Dry red chillies
• Curry leaves
  

   

  Pro Tip: Temper in fragrant coconut oil to give it that authentic Nadan touch.

   

    This recipe is precisely how my Amma prepares it, and I stick to her style religiously. Every ingredient in this post is listed exactly as she explained it to me, ensuring the flavours stay true to her version.

 

Pro Tip: Pair Kaya Puli with hot Steamed Rice or traditional Palakkadan Matta Rice and any side dish of your choice.  My personal liking is a handful of Vadagam or a Pappadam for an unforgettable meal.

 

Why You'll Love This Recipe

• Authenticity: This is my Amma's recipe, a cherished family treasure from Palakkad.
• Simplicity: With just a handful of pantry staples, this recipe comes together in no time.
• Versatility: Enjoy it as a rasam-style soup or a side dish with rice.

   

  Want to try more cherished recipes from my Amma and Achan’s kitchen? Their time-honoured dishes bring the soul of Palakkad to your table. Click Here for Amma and Achan's Special Recipes!

      

Palakkadan Kaya Puli Recipe Overview:

• Cuisine: Palakkad, Kerala
• Recipe Type: Soup (Rasam)
• Course: Side Dish
• Difficulty: Easy
• Serves: 3-4
• Author: SM
  

 

Time Estimate:

• Preparation Time: 10-15 Minutes
• Cooking Time: 3-5 Minutes

 

How to Make Palakkadan Kaya Puli - Mulagu Varutha Puli

Nostalgic Kaya Puli/Palakkad's Mulagu Varutha Puli - perfect with steaming rice.

Ingredients for Palakkadan Kaya Puli

For the Tamarind Base:

• Tamarind Extract – 2 Tablespoons
• Water – 2 Cups
• Salt – To Taste
• Jaggery – A Small Piece (Optional)

For the Tempering:

• Coconut Oil – 2 Teaspoons
• Mustard Seeds – ½ Teaspoon
• Dry Red Chillies – 2 Nos (Snapped into pieces)
• Curry Leaves – 1 Sprig
• Shallots – 2 Nos (Sliced)
• Turmeric Powder – 1/8 Teaspoon

 

Hearty Kaya Puli – a soulful Palakkadan classic

Method: Step-by-step Guide on how to make Kaya Puli

Follow these simple steps to recreate this heirloom recipe:

Prepare the Tamarind Extract

• Soak tamarind in 1 cup of warm water for 10-15 minutes and extract the juice.
• Alternatively, mix tamarind paste directly in water. Add salt and keep aside.

Tempering for Flavour Boost

• Heat coconut oil in a pan and splutter mustard seeds.
• Add dry red chillies and curry leaves. Sauté briefly on low flame.

Aromatic Add-ons

• Add sliced shallots and sauté until translucent.
• Stir in turmeric powder and cook on low flame for a few seconds.

Bring it Together

• Pour in the tamarind extract and an extra cup of water. Mix well.
• Let it boil on medium-low heat until the raw tamarind smell disappears.
• Add jaggery (optional) and mix well.

 

Serving Suggestions: Make Your Meal Complete

Pair Palakkadan Kaya Puli with:

• Palakkadan Matta Rice or Steamed Rice
• Vadagam or Pappadam
• A Simple Stir-Fried Vegetable
  

   

  Looking for the perfect accompaniment to your Kaya Puli? Try my Amma's-special Koozh Vadagam Recipe, a crunchy, flavour-packed delight made with love and tradition!"

  
  

Rustic flavours of Kerala in every sip of Kaya Puli.

Notes and Tips

• Adjust the tamarind to suit your tanginess preference.
• Jaggery is optional but adds a balanced sweetness to the dish.
• For an authentic flavour, always use coconut oil for tempering.

FAQs

Can I substitute tamarind with lemon juice?

• Tamarind is key to achieving the authentic flavour of Kaya Puli, but in a pinch, you can use lemon juice for a tangy twist.

Can I skip jaggery? 

• Absolutely! Jaggery is optional and can be omitted if you prefer a purely tangy flavour.

Get Cooking Today!

    Recreate this nostalgic Kerala recipe and let the tangy, rustic flavours transport you to the heart of Palakkad. Don't forget to share your experience in the comments below!

    For more such heirloom recipes, subscribe to my blog for regular updates. Subscribe to Essence of Life - Food!

CAULIFLOWER & EGG STIR FRY

     Cauliflower & Egg stir-fry recipe is from my Mother's repertoire. Egg is one common ingredients in my Mom's kitchen and not a day goes without eggs.  Eggs turn out to be versatile and comes out in different versions & styles each day.  When we get bored with Egg Bhurji or Omelettes, she cooks up Eggs with Cauliflowers, Beans or Cabbage.  This was one frequented side dish I have taken in my Lunch Box, and so I have fond memories of her versions of Omelette with grated coconuts and Veggie & egg stir fries.

    Egg Bhurji is an Indianised Scrambled Egg converted to suit the Indian Palate.  What makes it different and unique is the addition of Spices. This recipe is similar to an Egg Bhurji with just an addition of finely chopped Cauliflowers along with it. Maybe we can all it as Cauliflower Egg Bhurji too.  This quick fix recipe goes well with both Roti & Rice. 

    Cauliflower & Egg Stir fry recipe comes handy for working folks who want to make something quick, healthy and delicious for their breakfast or for their kids' lunch box. This one is the best try for beginners venturing into cooking or students/bachelors living outside their homes. One of the best dish ever which is hassle-free and can be prepared with minimal ingredients.  Above all, combine it up with few Slices of Bread or Chapati for a complete meal.  Goes well with Rice too.
    

    In this Cauliflower & Egg Stir Fry Recipe, I have cooked Cauliflowers & then scrambled the Eggs with Onions, Turmeric Powder, Red Chilli Powder and Curry Masala(Mutton Masala).  You can also add some tomatoes while sautéing or substitute Red Chilli Powder with finely chopped Green Chillies.  You can also be easy with the Masala - use Garam Masala/Curry Masala/Mutton Masala... Anything which fancies you.  If you do not have any, simply prepare it with Onions and Green Chillies and finish off the dish with a sprinkle of Black Pepper Powder.  The options are to go along with your whims and fancies... or cook with what ingredients you readily have.  

For more EGG RECIPES, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-7 Minutes
Cooking Time - 7- 10 Minutes

HOW TO COOK CAULIFLOWER & EGG STIR FRY

CAULIFLOWER & EGG STIR FRY

INGREDIENTS:

For Cauliflower & Egg Stir Fry:

METHOD:

• Clean and cut the Cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
• Allow it to dry in a colander.
• Now, finely chop the Cauliflower.  
  
• Heat oil in a pan over a high flame.
• Reduce the flame to medium-low and add finely chopped Onions, Garlic and sauté it until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Curry Masala Powder to the above and fry this on a low flame until aromatic.
• Add finely chopped cauliflower and give a quick stir.
• Sprinkle a dash of salt and cook this on a low flame for a few minutes, or until the Cauliflowers turns soft and cooked.
  
• Meanwhile, crack open the Eggs in a small bowl one by one and then combine it up in a big bowl.
• Beat the Eggs lightly along with a dash of Salt.
• Gently pour the beaten Egg into the Pan & Scramble the Eggs into tiny pieces on a medium-low flame until well cooked.
• At this point, make sure to stir it up continuously and scramble the eggs well.
  
• Once the eggs are finely scrambled and well-cooked, switch off the flame.
• Finally, the Eggs and Cauliflower should have combined up well.
  
• Serve Cauliflower & Egg Stir Fry hot with Roti or Rice.
• This stir-fry goes well with hot fuming Rice & Rasam.(my personal preference).
  

NOTES:

• Finely Chopped Cauliflowers tends to get cooked soon and also aesthetically looks good when combined with scrambled eggs.
• I have used Red Chilli Powder in this recipe.  Can substitute it with 2-3 finely chopped Green Chillies.
  
• I have used Curry Masala Powder, can substitute it with Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• The idea of breaking the eggs one by one in a small bowl and then combining it in a bowl is, by any chance one of the Eggs turns out to be bad, then the entire bowl gets wasted.
• So I usually do this way while using up more than one egg in a recipe. 
• Also, beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.  
• I like to scramble it up into tiny pieces and well cooked.
• All the way while cooking I keep the flame at medium-low.
• This way it doesn't smell "eggy" when packed in Lunch Boxes. 
• Can cook the same recipe with finely chopped Beans/Cabbage instead of Cauliflower.
  

Christmas Bliss - Fruit Cake & Homemade Wine

Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations

     If there's one place I always dream of visiting during the festive season, it’s Kerala — especially during Christmas or Onam. The charm of Kerala's celebrations is undeniable, and it truly feels like "home" no matter where I am in the world. After all the travel restrictions and the pandemic, I’ve found myself missing India more than ever. As my husband often says, “The true spirit of Christmas can only be felt once you step into God’s Own Country.”

GARLIC EGG ROAST - KAARA MUTTAI

    A simple recipe whatsoever.  If you are in a jiffy or lazy to cook, then this recipe can come for your rescue.  Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame.  This Egg Roast is as simple as that.  But to add a note of flavour and extravagance, I have added some sautéed Garlic and Curry Leaves, which takes this dish to the next level.

    This Kaara Muttai or the Egg Roast recipe can be made in different ways.  Some add Ginger-garlic paste along with the marinade, some recipes call for adding Garam Masala etc., The choice is yours, convert it to suit your taste, preference and convenience.

    This Garlic Egg Roast or Kaara Muttai goes well with Rasam or and hot fuming Rice. Serve it along with Rice and Paruppu Curries Simple yet satiating combination.  My Mom makes this Egg Roast without Garlic.  Egg Roast can be served as a side dish for Biriyani or Pulao too, rather than serving just the Hard-boiled Eggs.

For more Recipes with EGG, Click here...

Cuisine  -  Indian (South India)
Course - Side Dish
Spice Level - Medium- High
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE GARLIC EGG ROAST - KAARA MUTTAI

GARLIC EGG ROAST - KAARA MUTTAI

INGREDIENTS:

To Cook & Fry the Eggs:

METHOD:

• Hard-boil the Eggs & then Peel it.
• Cut it into halves.
  
• Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
• Heat about 3 Tablespoons of Oil in a pan and shallow fry the marinated hard-boiled Eggs.
• Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
  
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For Garlic Egg Roast - Kaara Muttai:

• Finely chop the Garlic cloves.
• In the remaining oil(if needed, add some oil), sauté the chopped Garlic cloves along with Curry Leaves.
• Sauté it until the Garlic turns aromatic.
• Add the fried Eggs to it and give a quick stir.
• Switch off the flame and serve Garlic Egg Roast hot.
• Serve Kaara Muttai along with hot fuming Rice & Rasam.  It is my personal favourite.
• Can serve it as a side dish for Biriyani, Pulao etc.,

GARLIC EGG ROAST - KAARA MUTTAI

NOTES:

• I have fried the Eggs separately and then sautéed the Garlics & Curry Leaves.
• Otherwise, I feel the garlic gets burned off by the time the Eggs are roasted.
• I like slightly crunchy and aromatic garlic rather than burnt ones.
• Can halve the Eggs or can use full eggs too.  If doing so, make small slits over the Eggs.

NELLIKKAI THOKKU - GOOSEBERRY THOKKU

 

NELLIKKAI THOKKU - GOOSEBERRY THOKKU

 

For more PICKLE Recipes, Click here...


Cuisine - Tamil Nadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

For THOKKU STYLE PICKLES, Click here... 

HOW TO MAKE  NELLIKKAI THOKKU - GOOSEBERRY THOKKU

NELLIKKAI THOKKU - GOOSEBERRY THOKKU

INGREDIENTS:

For Nellikkai/Gooseberry Thokku:

To Dry Roast & Grind:

METHOD:

• Dry roast the Fenugreek Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash, Pat dry and grate the Gooseberries and keep it aside.
• Alternatively can steam the gooseberries in a steamer for about 20-30 minutes or until Gooseberries turn soft and cooked.
• Allow it to cool & then deseed and separate the Gooseberries into Cloves.
• Then mash it up or grind it in a mixer jar briefly (it should be coarse).
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the grated Gooseberries and sauté it on a low flame until it becomes soft & translucent.
• The cooking time can be reduced if you are using steamed and then mashed Gooseberries.
  
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Tamarind Paste & Jaggery to the above and give a quick stir.
  
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow Nellikkai/Gooseberry Thokku to cool down.
• Store it in clean & dry airtight bottles.

NELLIKKAI THOKKU - GOOSEBERRY THOKKU

NOTES:

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel Nellikkai Thokku is dry.
• More oil, more storage period.
  
• Steam cook the Gooseberries for about 20-30 Minutes or until Gooseberries turn soft and cooked.
• Allow it to cool.
• Deseed and separate the Gooseberries into Cloves and keep it aside.
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Tamarind in the Pickle.
• Store the Nellikkai/GooseberryThokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles, as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Nellikkai/Gooseberry Thokku.  It can stay good even with less oil and preservatives. 
• If stored properly, Nellikkai/Gooseberry Thokku can last for about 2-3 Months.

CHICKEN LIVER FRY

    Chicken Liver Fry is a simple recipe cooked with Chicken Livers along with freshly ground Peppercorns and Spices. The same recipe can be prepared with Mutton Liver too. The ingredients are quite minimal, and the method is one of the simplest and quick to incorporate. Marinated Chicken Livers are roasted with spices and ample of Curry leaves. Very few ingredients are used in this recipe and freshly ground Peppercorns gives a magical touch and a wonderful flavour to this Chicken Liver Fry. This Chicken Liver Fry can be served as a Starter/Appetizer or as a side dish for Parotta/Roti and Chapatis.  Steaming hot Rice and Rasam paired up with this Chicken Liver Fry, is one best combo I personally prefer.

      Chicken Liver or Lamb Liver as a matter of fact may not be liked by many.  But it is one Offal used widely in cooking.  Cleaning the Chicken Liver is quite tricky, and we should make sure it doesn't turn out to be 'BITTER.'  I never encountered with this problem when I was in India.  The Butcher caters fresh Chicken Livers and would have a separate batch of Chicken Livers which we can buy.  I started cooking Chicken Livers after watching Chef Damu's cooking show to which we were an ardent fan while we were in India.  Immediately after the show, my husband and I would go out shopping for the ingredients, and this is one such recipe from that time. 

    But here in Malaysia, I find it hard to get well cleaned Chicken Livers. Sometimes the whole batch of cooked Chicken Livers turn out to be bitter and would go down the drain.  So make sure to remove any greenish part in the Liver and soaking the liver in cold water & then marinating the Liver also helps to get rid of the bitterness to an extent.

    Why does Chicken Livers turn Bitter once cooked?  This usually happens when the gall bladder attached to the liver, sometimes breaks when it is removed, and some liquid runs into the liver and makes it yellowish-green. So make sure to remove any greenish part of the liver, that is what makes it very bitter.
     

Tips to prevent the Chicken Livers from tasting bitter

• Clean them perfectly before cooking
• Remove any connective tissue and cut off any greenish parts from the Liver  
• Soak the Livers for about 20-30 minutes in cold water(not ice water)  just colder than room temperature.
• Then discard the water and pat dry the liver pieces.
• Wipe off any extra blood from the Chicken Liver with a paper towel.
• Marinate the Chicken Liver with Salt, Turmeric Powder and Lemon Juice for about 10-15 minutes.
• Cook properly.

 

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HOW TO MAKE CHICKEN LIVER FRY

 

CHICKEN LIVER FRY

INGREDIENTS:

To Marinate the Chicken Liver:

For  Masala Powder:

Coriander Seeds - 1 Tablespoon
Dry Red Chillies - 4 - 5 Nos.
Peppercorns - 1 Tablespoon

Cumin Seeds - 1/2 Teaspoon
Curry Leaves - 2 Sprigs

For Chicken Liver Fry:

MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and served along with another Madurai speciality - Salna. So as a first part of the recipe here comes a typical Madurai style Kothu Kari Masala.  Some recipes even use Chicken/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai Style, so that it goes well as a topping for Kari Dosai. 

     When it comes to recipes with Kothu Kari or Minced Meat, we can prepare it in different versions.  This Madurai style Mutton Kothu Kari Masala Recipe hit the mark with the special notes of Spices.    This Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

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MADURAI STYLE MUTTON KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder: