THALICHA PARUPPU - SOUTH INDIAN TUVAR DHAL FRY

     'Thalicha Paruppu' is our family dish.  The love for this dish is like you cook it repetitively every day and they would devour it heads down without any questions.  But when it comes to the Daughters-in-laws of the house i.e, I & my MIL, we are not big fans of this Thalicha Paruppu. She says that she used to find it hard during her initial days in CBE cooking this Paruppu and having it on a daily basis.
      But, this is one curry much frequented at home.  A day after a heavy meal, after a long trip, mostly on Mondays... we end up cooking this Thalicha Paruppu.  A quick fix comfort food.  This type of Dhal curry is a common version cooked in most of the South Indian Kitchen with their preferred Dhal - Tuvar Dhal/Pigeon Pea Dhal or Yellow Moong Dhal.  Mostly the seasoning & tempering vary with every kitchen as a matter of fact.  This Thalicha Paruppu is also called as Paruppu Kadanjathu(Mashed Dhal).  Some recipes call for the Dhal to be overcooked and mashed, but some households cook Dhal al dente for this Thalicha Paruppu.
      Thalicha Paruppu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Thalicha Paruppu is prepared with Tuvar Dhal/Pigeon Pea Dhal.  I usually cook dhal in a Pressure Cooker which makes the cooking faster.  Can soak it for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes which helps the flavours to get well infused into the Dhal before tempering the Thalicha Paruppu.

For more Recipes with DHAL, Click here...


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

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK THALICHA PARUPPU- SOUTH INDIAN TUVAR DHAL FRY

THALICHA PARUPPU - SOUTH INDIAN TUVAR DHAL FRY

INGREDIENTS:

For Tempering Thalicha Paruppu:

• Heat Ghee in a separate Pan, splutter Mustard Seeds, Cumin Seeds, Dry Red Chillies & Curry Leaves in it.
• Once the above ingredients have spluttered, switch off the flame and add Turmeric Powder, Red Chilli Powder & Asafoetida.
• Give a quick stir and let it get roasted in the heat.
• Pour the tempering into the Cooked Dhal and mix well.
• Serve Thalicha Paruppu hot with Rice and a hearty drizzle of Ghee.

For HOMEMADE GHEE RECIPE, Click here...

 

NOTES:

• Can cook this recipe with Tuvar Dhal/Pigeon Pea Dhal or Yellow Moong Dhal.
• Cook the Dhal accordingly.
• Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
• Cook the Dhal well and mash it up before adding it along with the Seasonings or cook the Dhal Al dente.
• Adjust the consistency of Thalicha Paruppu to suit your preference.

MATHANGA THORAN/UPPERI - PUMPKIN STIR FRY

     "Mathanga Thoran/Upperi" is a simple Kerala Style stir fry prepared with Yellow Pumpkin/Squash, usually seasoned with mild spices, condiments and finally topped up with few spoons of grated coconut. A simple Vegetable Stir-fry served as a side dish or as one item in an elaborate Sadhya. Cooking stir-fries simply differs regionally in South India and also the names of the dish simply denotes the way it is colloquially called in that particular region.
     Thoran/Upperi is a method of cooking where a vegetable is stir-fried with mild spices and topped with coconut.  Whereas a slightly different version, where they do not add coconut is called Mezhukkupuratti in Kerala.  But even the style of cooking differs with certain regions.  But one thing which is predominantly common in such stir-fry is the one & only Coconut Oil which brings out the authenticity of Kerala Cuisine.
      Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet).  Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach etc., can be cooked in this method. Even vegetables like Cabbage, & Carrot, Beans & Carrot or all three can be mixed together and prepared in the same way.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Carrot Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran

For more recipes on SADHYA, click here...


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

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

HOW TO COOK MATHANGA THORAN/UPPERI - PUMPKIN STIR FRY

INGREDIENTS :

Yellow Pumpkin - 2 Cups
Shallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Tspn
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Cut through the Wedges, Clean & Peel the Yellow Pumpkin.
• Remove & discard the centre portion with the seeds.
• Chop the Yellow Pumpkin into small Cubes.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add Turmeric Powder & give a quick stir on a low flame.
• Add chopped Yellow Pumpkin along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.

NOTES :

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 

KARUVATTU KUZHAMBU - DRY FISH CURRY

     If there is one curry which has a contradictory notion, then I would say Dry Fish Curry goes with the line.  If you love Dry Fish, then this Curry is for you.  A Village style 'Karuvattu Kuzhambu' inspired by Vairamuthu's Novel 'Karuvachi Kaviyam.' The story revolves in a tiny village near Madurai and the feel of the Novel was so ethnic, down to earth that most of us wouldn't even have realized that such a place exists. Then & there Vairamuthu delicately describes their unique lifestyle & food habits. He even has mentioned a few local snacks and Prenatal & Postnatal traditional food prepared by the people in this Novel. I was totally inspired by Karuvachi's(Protagonist of the story) Karuvattu Kuzhambu and here goes the way she makes (maybe that's the way a villager would cook dry fish... but I cooked through the words of Kaviperarasu Vairamuthu).

Few lines where this Karuvattu Kuzhambu comes into the limelight...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     The lines say that - Grind Turmeric and Dry Chillies using a Mortar & a Pestle.  Take a Coconut Slice and slightly crush it. Take 2 shallots and in a pampering way remove the skin and crush(beat) it like you beat your child(i.e in a tender way) and grind it smoothly.  Then add Brinjal and Dry Fish along with Salt and mix it with your 5 fingers, measure and take water, boil it in a wood-fired stove on a medium flame.  Leave it until the Curry boils once, twice and at the third boil pour in the tamarind extract and remove it from the fire when it starts to boil for the fourth time.

But the best part is yet to come...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     Separately, heat a ladle of Gingelly Oil  & directly immerse it into the Karuvattu Kuzhambu like you show camphor lighted lamp to God and mix it through the Curry that it would finally give a Sheen & Aroma that it would emanate throughout the area.
     I know I couldn't go along with the flow of  Kavinjar Vairamuthu... But still have translated it in my Poor English.  No way justified, but my Karuvattu Kuzhambu inspired by Karuvachi Kaviyam is way far justified & tasty rather than my writing skills.  That it would surely make you ask for an extra serving of rice to go along with this Gramathu Karuvattu Kuzhambu.
     I have cooked this Karuvattu Kuzhambu with Dry Shark which is my favourite variety in dry fish category.  Dry Shark is good for breastfeeding mothers. It is colloquially called Paal Sura & It is one ingredient induced to mothers during the postnatal period along with various other dishes which helps lactation. I have followed a few tips from the lines and have tried to recreate the recipe.

For more Recipes with FISH, Click here...

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

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK KARUVATTU KUZHAMBU - 

DRY FISH CURRY

KARUVATTU KUZHAMBU - DRY FISH CURRY

INGREDIENTS:

Dry Shark(Paal Sura) - 250 Gms
Gingelly Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Nos.
Red Chilli Powder - 11/2 Tspns
Coriander Powder - 1 Tspn
Tamarind - 1 Lime sized.

To Grind:

Shallots - 2-3 Nos.
Coconut - 1/4 Cup
Fresh Turmeric - a small Piece
Dry Red Chillies - 1 No.

For Tempering:

Gingelly Oil - 2 Tbspn

METHOD:

• Clean & soak Dry Fish in water for a few minutes.
• Meanwhile, soak Tamarind in warm water for a few minutes.
• Extract Tamarind juice out of it and keep it aside.
• Crush the Shallots & Garlic.
• Grind the ingredients mentioned under 'To Grind' to a smooth paste and keep it aside.
• Heat 1 Tbspn of Gingelly Oil in an Earthen Pot, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it on a medium flame.
• Immediately add crushed Shallots & Garlic to the above and saute until Shallots turn translucent.
• Add the ground paste to the above along with Red Chilli Powder & Coriander Powder.
• Add enough water and allow the curry to boil for a few minutes until the raw flavour goes.
• Then pour in the Tamarind Extract along with a dash of Salt and give a quick stir.
• Allow the mixture to boil on a medium flame until the raw flavour goes.
• Reduce the flame to low & add Soaked Dry Shark to the Curry.
• Cook this on a low flame until the Dry Shark is cooked.
• Do not stir the Curry with a ladle while the dry fish is cooking, gently mix it by swirling the pan, so that the curry is mixed well.
• Switch off the flame and leave the earthen pot on the stove.
• Meanwhile, heat 2 Tbspns of Gingelly oil in a ladle and gently dunk(immerse) the hot ladle along with the oil into the Karuvattu Kuzhambu.
• Gently mix through the Curry with the hot ladle.
• Cover & leave the earthen pot undisturbed until you serve the Curry.
• Serve Karuvattu Kuzhambu hot or at room temperature.

NOTES:

• I have used Dry Shark(Paal Sura) in this recipe.  Can use any other dry fish variety.
• I have cooked this Curry in an Earthen Pot. 
• If you do not have fresh Turmeric, add 1/2 Tspn of Turmeric Powder.
• Gingelly Oil gives an authentic taste to this Karuvattu Kuzhambu.
• Heating the Gingelly oil in a ladle & immersing the hot ladle into the curry gives a wonderful aroma and sheen to the Karuvattu Kazhambu. But it is purely optional.
• Can also add Eggplant/Brinjal along with Dry Fish in this Curry.
• Traditionally Karuvattu Kuzhambu is served with Keppai/Kambu Koozh(Millet Porridges).
• Goes well with steaming hot White Rice/Par-boiled Rice.
• I love to have this Uppu Karuvattu Kuzhambu with Oora Vacha Soru i.e Pazhaya Soru/Neeragaram/Pazhangkanji.
• Can be paired up with Kanji/Rice Porridge too.
• I usually store the Dry Fish in a Freezer.  So I soak the Dry Fish in Water for at least 10 Minutes. Soaking also helps to remove any excess salt in Dry Fish.
• Dry Fish varieties are usually salty, so adjust the salt in the Curry accordingly.

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

KARANDI MUTTAI - OMELETTE IN A LADLE

     Karandi Muttai is nothing but cooking a simple Omelette in a ladle, which gives a slightly fluffy bun-like look to the Omelette.  The cooking technique is similar to cooking Omelette, but the only difference is the pan used Karandi Muttai is cooked in a well-seasoned ladle.  Normally a Ladle used for tempering(Thalippu Karandi) is used for the purpose. 'Karandi' means 'Ladle'  & 'Muttai' means 'Egg', in Tamil & Malayalam and hence the name of the dish - Karandi Muttai.
     This recipe is similar to Omelette with a classic Indian twist. Eggs are whisked along with finely chopped Onions/Shallots, Green Chillies, Turmeric Powder, Red Chilli Powder and Salt, shallow fried in your choice of Vegetable Oil until crisp at the edges, soft, fluffy and moist Omelette with a fiery note of spiciness from Chillies and served with a hearty sprinkle of Pepper Powder. I usually add some Mayonnaise/Milk while whisking the Eggs, which would help you get soft, fluffy and moist Karandi Muttai. This is a simple and quick fix recipe.
     Simply combine this Classic Karandi Muttai/ Omelette in a Ladle with Bread along with Tomato Ketchup or Sweet Chilli Sauce. These spicy Karandi Muttai are also good to be served along with Rice & a curry of your choice.  It can also be served along with Idli, Dosa, Paniyaram etc., It is a popular street food served in Kaiyendhi Bhavans. Kaiyendhi Bhavans are nothing but a temporary roadside shop which pops up during late evenings, mostly set up in a pull cart. Every Kaiyendhi Bhavan has their own specialities and they mostly serve regional delicacies along with quick fix local version of fast food.    
     My husband is a big fan of this Karandi Muttai, that he says his friend's aunt makes this.  I had been trying this with various Ladles for perfection until I bought a non-stick tempering ladle for the purpose.  You can use any seasoned ladle for cooking this Karandi Muttai.  Season the Eggs with your preferred spices & herbs and cook to suit your perfection.  Some like slightly soft centres in Karandi Muttai.  My husband has his own preference when it comes to Omelette/Karandi Muttai, he likes to spice it up with Red Chilli Powder and loves it to be served with a hearty sprinkle of Pepper Powder.

For more EGG RECIPES, Click here...


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

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

For OMELETTE RECIPE, Click here...

HOW TO COOK KARANDI MUTTAI - OMELETTE IN A LADLE

KARANDI MUTTAI - OMELETTE IN A LADLE

INGREDIENTS :

For Karandi Muttai -Omelette in a ladle:

Eggs - 4 Nos.
Onion - 1 No.
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/4 Tspn
Pepper Powder - 1 Tspn
Mayonnaise/Milk - 1 Tspn(Optional)
Salt - To Taste

For Shallow Frying:

Vegetable Oil - 2-3 Tbspn

METHOD :

• Gently break the Eggs and whisk it lightly.
• Add finely chopped Onions, Green Chillies, Turmeric Powder, Red Chilli Powder & Salt to the Eggs.
• Add a teaspoon of Mayonnaise/Milk to the above and mix well(Optional).
• Whisk the Egg Mixture until fluffy.
• Heat the Oil in a ladle. Let the flame be at low.
• Pour in one-third of the egg mixture into the ladle. 
• Give a quick swirl making sure to distribute it evenly across the ladle. 
• Cook Karandi Muttai on a low-medium flame for a minute or two until it is cooked on one side.
• It would turn into light brown in colour and slightly crisp around the edges. 
• Can sprinkle some Pepper Powder at this stage.
• Gently flip the Karandi Muttai over and cook for another minute on a low-medium flame. 
• Once the Karandi Muttai is cooked, switch off the flame.
• Gently remove it from the ladle and serve it hot with a hearty sprinkle of Pepper Powder.
• Follow the suit with the rest of the Egg mixture.

NOTES:

• I have used a non-stick ladle which is a type mainly used for tempering(thalippu karandi) for making this Karandi Muttai.
• Can use a well-seasoned ladle for the purpose.
• Make sure the egg leaves out clean from the ladle once cooked, if the ladle is not well seasoned it can become a messy job.
• Add some Garam Masala/Mutton Masala if you prefer a flavourful Karandi Muttai.
• Adding Red Chilli Powder is purely optional.
• Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Karandi Muttai.
• Shallow fry the Karandi Muttai with any preferred vegetable oil.
• Can cook this Karandi Muttai with soft centres or cook until well set. 
• Cook Karandi Muttai on a low flame throughout.
• Serve Karandi Muttai hot, sprinkled with Pepper Powder if you prefer.

     Cekodok Pisang aka Fried Banana Ball is a popular Street Food Snack with a crispy outside, soft & fluffy inside.  It is also known as Kuih Kodok, Jemput-jemput Pisang, Cucur Pisang etc., locally. Cekodok Pisang is a type of traditional Malay snack that is commonly sold in street stalls along with Pisang Goreng, Cucur Udang, Vadais and fritters with Tapioca, Sweet Potatoes etc.,  If you have overripe Bananas then you can easily incorporate this snack within no time.  Just a few Bananas, All-purpose flour & Sugar is what you need for this recipe.  And there you go with a tasty Tea Time Snack complimenting the flavour of the overripe Bananas.
     When the Banana Tree in my backyard shoots up with a whole bunch of Bananas, I start thinking of new recipes to use it up.  Though I distribute most of the bunches to our friends, still some remain too ripe to be eaten.  So next time when you have overripe Bananas, try your hand with this Cekodok Pisang Recipe. The beauty lies in the simplicity of this traditional recipe. This is my daughter's recipe and so there goes the precise measurements(using a weighing scale).  She did this from scratch all by herself including the frying part which I usually don't allow her to.  Cooking with hot oil is still not allowed. The recipe turned out to be so perfect, and even the frying part was done perfectly that we got beautiful round-shaped Cekodok Pisang.
     The frying part as such is a bit tricky which has to be done carefully and with expertise, which gives the round, ball-shaped Cekodok Pisang from the gooey batter.  The batter is so soft that it is difficult to mould it into a round shape, so the frying part is where the Kuih gets the shape. So she used two Spoons = a Ladle and another one, a Spoon. Take about 2 Tbspns of Batter in the Ladle and this ladle has to be dunked(immersed totally) into the hot oil. Use the other spoon(preferably with a long handle) and gently remove the dough from the ladle and roll it out on all sides and carefully press it slightly to the surface of the wok, until it forms into a ball shape. Fry Cekodok Pisang on medium-low flame until it is fried into a dark-brown colour. 
     But while talking about this Cekodok Pisang I should say that it is more or less like Undan Pori/Sweet Bonda - a popular Tea Time Snack from God's Own Country Kerala. But what makes the difference is a slight variation in the ingredients used and the method of frying.  In Undan Pori they use Rice Flour & Coconut(grated or slices) along with other ingredients (some recipes of Cekodok Pisang uses Rice Flour in it) and the texture of the batter is easy enough to be rolled into a ball with hand.

For more SNACKS & SAVOURIES RECIPES, Click here...


Cuisine - Malaysian, Indonesian (Asian)
Course - Snack
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Leavening Time - 15 Minutes
Cooking Time - 20-30 Minutes
 

For more TEA TIME SNACKS, Click here...

HOW TO MAKE CEKODOK PISANG RECIPE - 

FRIED BANANA BALLS

 

INGREDIENTS:

For Cekodok Pisang/Fried Banana Balls:

Bananas - 350 Gms(5 Nos.- small sized)
All-Purpose Flour - 130 Gms
Sugar - 40 Gms
Baking Soda - 1/4 Tspn
Soda Bi Carbonate - 1/4 +1/8th Tspn
Salt - 1/8th Tspn

For Frying:

Oil

METHOD:

For the Batter:

• Mash the Bananas with a Potato masher or a fork until smooth(there should be no lumps).
• Mix all the other ingredients mentioned under for 'Cekodok Pisang" to the mashed Bananas.
• Mix it thoroughly until well combined.
• Rest the batter for 10-15 Minutes. 

Frying Cekodok Pisang:

• Heat Oil in a wok on a high flame, let the oil smoke off.
• Lower the heat to Medium.
• Take about 2 Tbspns of Batter in the ladle.
• Carefully dunk/immerse the ladle with the batter into the hot oil.
• Now with the other Spoon gently scoop out the batter from the ladle.  
• Carefully roll it out on all sides and press it slightly to the surface of the wok, until it forms into a Ball shape.
• Shaping the Banana Balls has to be done in quick movements in hot oil.
• Care should be taken while handling the batter in hot oil.
• Fry Cekodok Pisang on medium-low flame until it is fried into a dark-brown colour.
• Follow the suit for rest of the Batter.
• Remove the fried Cekodok Pisang from Oil and line it up on Paper towels.
• Serve Cekodok Pisang/Fried Banana Balls as a tea time snack with your preferred beverage.

NOTES:

• I have used 5 Nos.of Pisang Emas which weighed 350 Gms in this recipe.  
• Some Bananas are sweeter, adjust the sweetness accordingly.
• But Sugar plays a major role in Caramelizing the bananas & giving a dark brown colour to the snack.
• You can use any type of Bananas for this recipe.  Traditionally Cekodok Pisang is prepared with Pisang Raja or Pisang Emas(mas).
• 2 Tbspsns of Batter yields a Lime-sized Ball.
• This size is apt while cooking small batches where you don't need to use more oil to fry this Cekodok Pisang.
• And fry this on a medium heat which would yield you a crispy outer with soft & fluffy interior.
• Adding Baking Soda & Soda-bi-carbonate plays a major roll in getting fluffed up & Crispy Fried Banana Balls.