SURA PUTTU - SHREDDED SHARK STIR-FRY

     If asked for one popular regional cuisine from South India, most of us would end up saying Chettinad Cuisine.  Chettiar Community - A much-travelled community from time immemorial, travelled all the way spreading the legendary hospitable nature of their community along with their cuisine. They can also take the pride in bringing along with them the influences from abroad. Chettinaad kitchens (mostly a joint family system) were/are a community affair and matter of pride for the women in the family.  Converting every meal into an elaborate venture, with varied dishes both Vegetarian and Non-vegetarian.  The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine.
     Sura Puttu is a flaky fish dish that is light and flavorful on the palate. The best fish to use for this recipe is Shark/Sura/Sravu, but can also be prepared with any other Fish Slices. Steam cooked Shark Slices are shredded and then seasoned with mild spices for Sura Puttu. Traditionally Sura Puttu is served with White Rice, Fish Curry or Rasam. Though there are different versions of Sura Puttu, this is a Chettinad style recipe.



Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

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

HOW TO COOK SURA PUTTU - SHREDDED SHARK STIR-FRY

 

INGREDIENTS:

To Marinate the Fish:

Shark Fish - 500 Gms
Salt - To Taste
Turmeric Powder - 1/4 Tspn

For Seasoning:

Fennel Seeds - 1/4 Tspn
Cumin Seeds -1/4 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - a Sprig
Onions - 2 Nos.
Green Chillies - 4 Nos.
Garlic - 2-3 Cloves
Ginger - 1" Piece
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Coriander Powder - 1/2 Tspn(Optional)
Coconut - 1/2 Cup
Oil - 1 Tbspn

METHOD :

To Marinate and Steam Cook the Shark Fish:

• Clean and wash the Shark Fish chunks. Allow it to drain in a Colander.
• Marinate the Shark Fish chunks with a dash of Salt and Turmeric Powder, leave this aside for 10-15 Minutes.
• Steam cook the marinated Shark Fish chunks for about 8-10 Minutes.
• Switch off the flame once the fish is well cooked and allow it to cool.
• Remove the skin and bones from the Shark fish(If any).
• Using a fork shred the Shark Fish chunks into flakes and keep it aside.

For Sura Puttu - Shredded Shark Stir-fry:

• Heat Oil in a Pan, splutter Fennel Seeds and Cumin Seeds on a low flame.
• Immediately add Dry Red Chillies, Curry Leaves and give a quick Stir.
• Add finely chopped Onions, Garlic, Ginger and Green Chillies to the above.
• Saute the ingredients until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Seeds Powder and fry on a low flame until aromatic.
• Add shredded Shark Fish to the masala and mix well.
• Cook this on a low flame until the masala is well coated to fish flakes and the raw flavour goes.
• Finally, add grated Coconut to the Sura Puttu and fry for a while on a low flame.
• Cook Sura Puttu on a low flame until it is dry.
• Switch off the flame and garnish the Sura Puttu with finely chopped Coriander Leaves.
• Serve Sura Puttu with Steamed White Rice and any curry of your choice.
• Can be served as a side dish for Rice, Fish Curry or Rasam.

NOTES :

• I have steam cooked the marinated fish and then shredded the fish slices into flakes discarding the bones and skin. 
• Can use any fish variety with thick flesh for Sura Puttu Recipe.
• Adjust the amount of spices to suit your spice preference.

FISH TAWA FRY

     Fish Tawa Fry is nothing but a straightforward Fish Fry recipe marinated with spicy seasonings & then shallow fried in a Tawa - an Indian frying pan commonly used in Indian kitchens.  Fish Tawa Fry is a simple recipe prepared with marinated fish slices/whole fish and the name Tawa links to the wok/frying pan used to prepare the dish.
     A tawa is usually made from cast iron or aluminium. Tawa is used quite similarly to Woks in Asian cooking and is commonly used for stir-frying or shallow frying. They are also used to prepare all kinds of Indian flatbreads like Chapati, Paratha, Dosa, Omelette etc., Most of the Street food vendors use large Tawas to prepare most of their dishes.  We can see them skillfully preparing Kothu Parotta, Pav Bhaji Masala, Omelettes etc., in those cast iron pans. Some Tawas can be flat, but most are concave(at the centre) in shape.
     Fish Tawa Fry is a tasty recipe which can be served as an appetizer or as a side dish with any dish of your choice.  Simply accompany this Fish Tawa Fry with steamed rice and a curry of your choice.


Cuisine - Indian
Course - Side Dish/Appetizer
Difficulty - Easy
Serves -3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Marination Time - 30 Minutes to 1 Hour/Overnight
Cooking Time - 10 - 15 Minutes.

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HOW TO MAKE FISH TAWA FRY

 

INGREDIENTS :

 

METHOD :

• Clean and wash the Fish and allow it to drain in a Colander.
• If using a full fish draw 3-4 incisions with a sharp knife all over the fish.
• Dry Roast the Fenugreek Seeds and Fennel Seeds on a very low flame until the spices splutter and turn aromatic.
• Cool and grind the roasted spices into a fine powder. 
• Mix all the ingredients mentioned under 'To Marinate', adding Tamarind Juice/Water into a paste.
• Marinate the fish with the Spice Paste and keep it aside for 30 minutes - 1 hour.
• Heat oil in a pan and fry the fish on medium-low flame for about 3-5 minutes.
• Gently flip the fish and fry the other side for about 3-5 minutes or until it is fried on both the sides.
• Remove from oil and drain it.
• Serve Fish Tawa Fry hot, garnished with thinly sliced Onions, finely chopped Coriander Leaves and with a drizzle of Lemon Juice over it.
• Fish Tawa Fry Goes well with steamed White Rice accompanied with Dhal, Curries, Non-Veg Curries/Gravies.
•  Can also be served as a side dish for Biriyanis & Pulaos.

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have prepared the dish with Halibut Fish Slices., even medium sized whole fish can be used for the purpose.
• Adjust the amount of spices as per your taste and the size of the fish.
• Can marinate the fish overnight and leave it in the refrigerator. 
• Some recipes call for dredging the fish slices with Semolina/Rice/Corn Flour. I haven't used it in this recipe.
• If, leaving it in the refrigerator add Semolina/Rice/Corn flour just before frying the fish.
• Can Deep Fry or shallow Fry the fish to your preference.
• I usually shallow fry the fish.

DAHIWALA MURG - CHICKEN IN YOGURT CURRY

     Dahiwala Murg or Chicken cooked in a Yogurt/Curd based Curry has hidden within itself multiple layers of flavour. This is a rich, creamy textured and aromatic Chicken Curry.  Dahiwala Murg is a curry where Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy gravy. Dahiwala Murg is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder & the Ratanjot infusion treats you with a perfect feast to eyes, nostrils and taste buds.
     Dahi as it is called in Hindi - the humble Curd/Yogurt is a healthy holistic food, which we have been consuming since ancient times.  We can find a lot of Curd/Yogurt based Indian Curries and this Dahiwala Murg is one best Chicken recipe cooked in Yogurt based curry.
    Dahiwala Chicken is an easy recipe which can be prepared quickly and needs less ingredients. The true flavour of  Dahiwala Murg comes from the intense flavours of Cumin, Fennel and Asafoetida. Curd/Yogurt Base gives this curry a silky texture. Dahiwala Chicken Curry can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.


Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

HOW TO COOK DAHIWALA MURG 

 CHICKEN IN YOGURT CURRY

INGREDIENTS :

Chicken - 500 Gms
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 Nos.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Ratanjot Powder - a Pinc(Optional)
Oil/Butter - 2-3 Tbspn
Cumin Seeds - 1/2 Tspn
Fennel Seeds - 1/2 Tspn
Asafoetida - a Pinch

For Yogurt/Curd Base :

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 11/2 Tspn
Coriander Seed Powder - 1 Tspn
Garam Masala - 1 Tspn
Salt - To Taste

For Garnishing :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Spring Onions - Few
Coriander Leaves - Few

METHOD :

• Clean & wash Chicken Pieces and allow it to drain.
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Add the Ratanjot Powder and this point and mix well.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame stirring occasionally until the chicken pieces are well cooked and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Cook Dahiwala Murg until oil separates from the Curry and it reaches the desired consistency.
• Garnish Dahiwala Murg with finely chopped Kasuri Methi(Dried Fenugreek Leaves), Spring Onions and Coriander Leaves.
• Serve Dahiwala Murg hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dahiwala Murg comes from the intense flavours of Cumin, Fennel and Asafoetida.

     Broken Wheat Upma /Samba Gothumai Rava Upma is a classic dish which can be cooked in minutes. As in White Rava Upma, we don't need to dry roast the Semolina for this recipe. The amount of water used to cook Broken Wheat plays a major role in the texture of this Upma. Broken Wheat Upma should be soft, well-cooked, yet it should not turn mushy. The right ingredients and perfect seasonings add delight to this humble dish.  Serve Gothumai Rava Upma with Sambar, Coconut Chutney or any other Curry of your choice.  Car pair it up with Curd/Yogurt.  For a Sweeter Tooth combine it with a sprinkle of Sugar or a Banana.
     I would say, Samba Gothumai Rava Upma with Curd is an utter treat.  It is during my childhood days, I encountered an incident where they served this Upma with a scoop of Curd in a Wedding. I was sceptical about the idea because I was clueless that it can be paired up this way. Me and my friend Kala, both of us were sitting next to each other in the Pandhi, shared a knowing look, stealthily avoided the Curd and had this Upma.  It was during my College days, I literally got the taste for the combination.  Thanks to my friend Swetha, who helped me identify the real taste of the dish.  Knowing my love for the combination she made sure to bring me a box of this Samba Gothumai Rava Upma with Curd topped with a slice of Lemon Pickle, whenever they prepared this Upma at her home. 
     When we live outside India we get into a mode where love for our own food peeps out from our mind now and then. Samba Gothumai Upma is one main dish in the list.  During our initial days in Malaysia, I searched in vain through all the Indian stores.  It is very hard to find this Broken Wheat Rava in Malaysia, (but recently I found that it is available in an Indian store in Brickfields, Kuala Lumpur). Needless to say, I grabbed a packet.  On the long run, I have filtered to the core and have scrutinized hardly with lot many items which I buy from India.  But even to date Samba Gothumai Rava is one main item I write it up in my to-buy list from India(Coimbatore) next to Kerala Rose Matta Rice.
     Upma is a dish which usually takes a back seat in most of the households or as an instant recipe. Upma comes as a rescue dish when Restaurants get overcrowded and all their tiffin items are finished up, even Dosa Batter. I remember such an occasion in Coimbatore Annapoorna, though they serve Upmas as one of their regular tiffin items.  They served Rava Pongal and Gothumai Rava Upma that day and when asked they said all other tiffin items were over because it was a crowded day.  Even a scene from K.Balachander's Tamil movie 'Azhagan', there comes a dialogue similar to the above instance. So is the simplicity & proximity of this Samba Gothumai Rava Upma.

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Cuisine - Kongu Cuisine(South Indian)
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

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


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HOW TO COOK BROKEN WHEAT UPMA 

 SAMBA GOTHUMAI RAVA UPMA

BROKEN WHEAT UPMA - SAMBA GOTHUMAI RAVA UPMA

INGREDIENTS :

Broken Wheat Rava / Dhalia/Gothumai Ravai - 2 Cups
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Dry Red Chillies - 2 Nos.
Ghee/ Oil - 3 Tbspns
Water - 5-6  Cups
Salt - To Taste

METHOD:

• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal, Urad dhal until they turn into light golden brown in colour.
• Add Dry Red Chillies to the above and give a quick stir.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 5- 6 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame, add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Broken Wheat Rava/Dhalia/Gothumai Rava in small batches.
• Stir continuously while adding the Broken Wheat Rava into the boiling water.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Broken Wheat Rava turns soft.
• Serve Broken Wheat Rava /Gothumai Rava Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yogurt too.
• Can eat with Sugar sprinkled over it or add some mashed Bananas for a sweet treat.

NOTES :

• The right amount of Water plays a major role in the texture of Broken Wheat Rava/Gothumai Rava Upma. Adjust accordingly.
• Can add a few drops of lemon juice, if you prefer a slight tanginess in your Broken Wheat Rava/Gothumai Rava Upma.
• Can also add vegetables like Carrot, Beans or Peas to this Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Broken Wheat Rava/Gothumai Rava Upma., at the final stage too.
• Adding Ghee to Broken Wheat Rava/Gothumai Rava Upma gives a nice flavour and texture to the dish.  Can substitute it with Vegetable Oil too.

Authentic Kerala Palada Payasam Recipe – Palada Pradhaman for Sadhya

Palada Payasam (Pradhaman): Kerala's King of Desserts

Kerala's Own Palada Payasam | Easy & Authentic

    When it comes to traditional Kerala desserts, Palada Payasam stands out as a cherished classic. Known as the 'King of Desserts' in God's Own Country, this delectable treat is a delightful variant of the Ada Pradhaman. While Ada Pradhaman is made with jaggery and coconut milk, Palada Payasam uses cow’s milk and sugar, offering a distinct yet equally delicious taste.

The Essence of Palada Payasam

    Palada Payasam, also known as Palada Pradhaman, features Ada—tiny square-shaped rice flakes made from Unakkalari rice powder. This key ingredient contributes to its unique texture and delicate flavour. Slow cooking Palada Payasam results in a light pink hue, making it not just a treat for the taste buds but also a visual delight.

Traditional Method of Preparing Ada

    To make authentic Palada Payasam, you need Ada, which is made from a thin batter of soaked Unakkalari rice. This batter is smeared on a banana leaf, wrapped, and steamed until cooked. The resulting rice flakes are cut into small squares and used in the dessert.

Historical Significance

    Palada Payasam has deep roots in Kerala’s culinary traditions, often associated with temple prasadam and festive offerings in well-to-do households. Palada Payasam gained widespread prominence during the 1970s with the White Revolution (Operation Flood), a transformative project that made cow’s milk far more accessible across India. This increased availability helped milk-based payasams like Palada become common beyond affluent homes and temple kitchens, gradually cementing its place as a sadya staple across Kerala and paving the way for its mass popularity among the commons.

    Some local accounts credit M.S. Krishna Iyer (Manikya Nambi) with popularising commercial versions of Palada during the 1975 Emergency Period. His version, served at the Vadakke Samooham in Thrissur, contributed to Palada Payasam’s widespread acclaim as a sadya staple. However, there is no definitive historical source confirming a single “first” preparation — the dish’s fame grew organically through homes, community kitchens, and festive occasions.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4–6
Author - SM

Preparation Time - 15-25 Minutes
Soaking Time - 8–10 Minutes
Cooking Time - 30 -45 Minutes

Step-by-Step Guide to make Palada Payasam/Pradhaman

Kerala’s Palada Payasam – Palada Pradhaman, A Festive Sweet Treat

Palada Payasam Recipe

Ingredients

• Ada: 1/2 Cup
• Milk: 3 Cups
• Condensed Milk: 3/4–1 Cup
• Cardamom: 6 Pods
• Ghee: 3 Tablespoons
• Cashew Nuts: 10–12 Pieces

Method

• Soak the Ada: Wash and soak the Ada in warm water for 8–10 minutes. Drain and rinse with cold water until clear to remove excess starch.
• Prepare the Milk: Boil the milk and set aside.
• Grind Cardamom: Grind cardamom pods with a little sugar into a fine powder.
• Fry Cashews: Heat ghee in a heavy-bottomed pan. Fry cashew nuts until golden brown.
• Cook Ada: Add the soaked Ada to the pan and fry on a low flame to prevent lumps.
• Combine Ingredients: Pour in the milk and cook until the Ada becomes soft. Add condensed milk and cardamom powder. Stir well.
• Simmer: Allow the mixture to boil on a low flame, stirring occasionally, for 20–30 minutes until you achieve a light pink colour and desired consistency.
• Serve: Enjoy Palada Payasam hot or cold.

Notes & Tips for a Perfect Palada Pradhaman

• For this recipe, I used store-bought Ada. And I add small nips of Cashews(slightly roasted in Geee) for added texture.  You can also use whole cashew nuts and raisins, if preferred.
• Soaking and rinsing Ada helps remove extra starch, ensuring a smooth texture.
• Adjust sweetness according to your taste. If not using condensed milk, replace it with sugar and extra milk.
• Slow cooking on low heat is key to achieving the perfect colour and consistency.

Explore More Kerala Desserts

If you enjoyed this recipe, check out more traditional Kerala sweets:

• Ada Pradhaman: A Classic Kerala Dessert
• Paal Payasam: Creamy Rice Pudding
• Kadumpayasam: Divine Offerings
  

Discover More on Payasam, Pradhamans, and Kheers

Looking for more sweet treats? Browse our collection of Payasam recipes:

• Classic Payasam Recipes
• Authentic Pradhaman Variations
• Delicious Kheers for Every Occasion

Indulge in Kerala’s Sweet Heritage

    Palada Payasam is more than just a dessert; it’s a journey through Kerala’s rich culinary history. With its creamy texture, delicate flavour, and the light pink hue achieved through slow cooking, this dessert is a must-try for every food lover. Whether served hot or cold, Palada Payasam is sure to leave a lasting impression. Try this recipe today and bring a taste of Kerala into your home!

    For more delicious and authentic recipes from Kerala and beyond, visit Essence of Life - Food and discover the true essence of traditional cooking!

LEMON PICKLE/NARANGA ACHAR

         Pickles are said to be 'HISTORY IN A JAR', and when it comes to Lemon Pickle it is one of the widely pickled Fruit/Vegetable around the world.  Lemon with its tangy and refreshing nature rejuvenates and freshen up the dish it is added into, same goes with a Lemon Pickle.  There are many versions and methods of preparing Lemon Pickle.  When we say, Pickle, it is commonly meant to be preserved in Salted Water/Brine and sometimes in Vinegar.
        When we say Pickles, In India it is an absolute SPICY TREAT, laced with Oil - Sesame Oil/Mustard Oil. South Indian Pickles are prepared with Sesame Oil and you can find a note of Asafoetida in few versions. Most pickles are prepared with tangy fruit/vegetable and sometimes some vegetables/fruits are disguised to feel tangy with Vinegar/Lemon Juice/Citric Acid.
       This Lemon Pickle Recipe is a traditional old style Kerala Naranga Achar where Lemons are preserved in brine and then pickled.  Citrusy Lemons are simply transformed into a spicy & tangy treat with few Spices. This simple Lemon Pickle/Naranga Achar can convert your simple meal into a devouring delicacy, a single slice of Lemon pickle can help you gobble up a big bowl of Rice within no time.



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

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time -  Few Weeks

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

Lemon - 10-12 Nos.
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD :

• Boil the water and allow it to cool.
• Clean the Lemons and allow it to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Cut the Lemon into 4 or 8 small pieces.
• Take a clean and dry Glass Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put a few Lemon Pieces over it.
• Again put some salt and top it up with few more Lemon Pieces.
• Follow the suit until all the Lemon Pieces are salted.
• Close the lid of the jar and mix well, until the Lemon Pieces are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the Lemon Pieces every two days, so that the essence of Lemon is well infused into the brine.
• Gradually they absorb the brine and double their size.
• Brine preserved Lemons will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• These Brine preserved Lemons make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and lemon.
• The suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons while handling these preserved lemons. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the lemons. 
• If stored properly, these Lemons can last for a year or so.
• Can use these preserved Lemons to prepare Uppu Naranga Chalichathu, Naranga Achar etc.,
• There are few Mediterranean recipes which use these preserved Lemons in their recipes.

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

 

INGREDIENTS :

Preserved Lemon - 2 Cups
Salt - 2-3 Tbspn
Mustard Seeds - 11/2 Tspn
Asafoetida - 1 Tspn
Curry leaves - 2 Sprigs
Red Chilli Powder - 2 Tbspn
Turmeric powder - 1 Tspn
Fenugreek Powder - 1 Tspn
Jaggery (Cane Sugar) - 1 Tbspn
Sesame Oil - 3-4 Tbspn
Vinegar - 3 Tbspns

METHOD :

• Dry roast the Fenugreek Seeds, cool and powder it.
• Drain the Lemon Pieces from the Brine and keep it aside.
• Save the brine in a separate bowl.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the preserved Lemon Pieces and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Pour in the brine and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Lemon Pickle/Naranga Achar to cool down.
• Finally, add Vinegar to the Lemon Pickle/Naranga Achar and mix well.

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NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• As the Lemons are preserved in brine, they would already be salty.
• Pour some extra oil if you feel the Lemon Pickle/Naranga Achar is dry.
• More oil, more storage period. 
• 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 Lemon.
• Store them 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 pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

ACHINGA PAYAR THORAN - STIR-FRIED LONG BEANS

      Thoran/Upperi is a quick fix Veggie stir-fry prepared in traditional Kerala style.  Yard Long Beans colloquially called Achinga Payar in Malayalam is a common local vegetable.  My mother says some long varieties with 36 -42 Bean Seeds are there, but what we get in India are the smaller ones. When I saw these Yard long Bean variety in Malaysian market I was literally awed by the length of the vegetable with a dark greener shade. But it tasted the same except, it was crunchier.
     Unlike other Thorans, Achinga Payar/Long beans Thoran is prepared in a slightly different method. Cooked Long Beans are seasoned with sightly crushed/coarsely ground Coconuts, Shallots, Dry Red Chillies & Cumin Seeds mix. This is a simple recipe which can be easily prepared for a lunch or can be added as a side dish in the long-list of dishes in a Sadhya. This Achinga Payar Thoran is an excellent side dish for Rice or simply pair it up with Kanji/Rice Porridge.


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

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

HOW TO MAKE ACHINGA PAYAR THORAN  

STIR- FRIED LONG BEANS

 

INGREDIENTS :

To Cook Long Beans/Achinga Payar :

Long Beans/Achinga Payar - 2 Cups
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch

To Coarsely Grind :

Coconut - 1/2 Cup
Shallots - 4-5 Nos.
Garlic - 1 Cloves(Optional)
Dry Red Chillies - 2-3 Nos.
Cumin Seeds - 1/4 Tspn

For Seasoning :

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

METHOD :

• Clean and finely chop Long Beans/Achinga Payar.
• Crush/Coarsely grind grated Coconut with Shallots, Garlic, Dry Red Chillies & Cumin Seeds and keep it aside.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Long Beans/Achinga Payar along with Turmeric Powder, Salt and a pinch of Sugar.
• Sprinkle some water.
• Cover and cook briefly.
• Once the Long Beans/Achinga Payar is cooked, add coarsely ground Coconut mix and give a quick stir.
• Cook for a while on a low flame until the raw flavour goes.
• Serve Achinga Payar Thoran/Stir-fried Long Beans along with Rice and any Curry of your choice.

NOTES :

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Then, Coarsely grind the grated Coconut with Cumin Seeds & Dry Chillies.
• Adding Sugar is purely optional, but it will help to retain the green colour in the vegetable.