Authentic Achante Erachi Curry (Nadan Mutton Curry) served in a traditional clay pot, featuring coconut bites and rich gravy.

Palakkadan Mutton Curry from my Mom & Dads Kitchen

From The Heart of Palakkad: Nadan Mutton Curry – Achante Erachi Curry, A Three-Generation Legacy

Name: Palakkadan Mutton Curry: Achante Erachi Curry – A Three-Generation Legacy from My Mom & Dad's Kitchen
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: A generous batch
Cuisine: Kerala
Ingredients: Shallots - 15–20 Nos. (for grinding); Ginger - 2 Nos. (1" piece, for grinding); Garlic - 2–3 Cloves (for grinding); Turmeric Powder - 1/2 Teaspoon (for grinding); Whole Dry Red Chillies - 10-12 Nos. (for grinding); Coriander Seeds - 2 Tablespoons (for grinding); Cumin Seeds - 1 Teaspoon (for grinding); Peppercorns - 2 Teaspoons (for grinding); Coconut Oil - 2 Tablespoon (for grinding); Salt to Taste (for grinding); Mutton (cleaned, washed, and diced) - 500 grams (for marination); Ground Paste (from the section above) (for marination); Salt to Taste (for the marination); Coconut Oil - 2 Tablespoons (for curry); Mustard Seeds - 1 Teaspoon (for curry); Coconut Slices (1/2" Size) - 1 Cup (for curry, optional); Curry Leaves - a Sprig (for curry); Onion - 1 No. (finely chopped, for curry); Green Chillies - 2–3 Nos. (slit, for curry); Tomato - 2 Nos. (finely chopped, for curry); Tamarind - 1 Teaspoon (Optional, for tang)

Nadan Mutton Curry, or as we lovingly call it, Achante Erachi Curry (Dad's Mutton Curry), isn’t just a dish; it’s a living, breathing tradition in our family, faithfully followed for more than three generations. This authentic, native-style Palakkad (Kerala) Mutton Curry is a masterpiece of slow-cooked meat and freshly sautéed, ground spices. The rich, enveloping aroma and flavour of this curry reflect the true essence of the region and is the very taste of home. For any serious non-vegetarian enthusiast, this slow-cooked wonder, a true nadan (native) marvel, is where the story truly begins.

A Brief Introduction to the Culinary Heritage

Nadan Mutton Curry/Palakkad (Kerala) style Mutton Curry has a tradition of its own. It is one of our family's proud recipes, followed for more than three generations. This is my Dad's special curry, prepared with freshly sautéed and ground spices, marinated and slow-cooked to yield that wonderful, deeply satisfying aroma and flavour. I have seen this type of curry served in almost all of our relatives' households in Palakkad—it’s the regional signature.

History and Origin: The Taste of the Region

This curry's origins lie deep in the Palakkad region of Kerala. The hallmark of this authentic style is the use of freshly sautéed and ground whole spices, rather than pre-powdered ones (though I’ve offered a quicker cheat!). This commitment to frying and grinding the whole spices—Dry Chillies, Coriander Seeds, Peppercorns—is what unlocks the true depth of flavour and ensures the curry's rich, authentic colour and texture. It is a preparation method that values patience and yields profound results, reflective of the traditional cooking practices of the land.

Take a journey down memory lane with me! For more of that distinctive, heartwarming taste of home, be sure to check out a wide collection of Recipes from Palakkad Cuisine. Each one is uniquely regional and carries the unmistakable flavour of my Mom & Dad's kitchen, just as it’s always been.

My Nostalgia and Memory: The Only One That Counts

Recently, when I was speaking to my Dad, he asked what I cooked, and I said Butter Chicken. And he came up saying, "Cook Nadan Curry that tastes better always." It is true to the fact, and being his only favourite, he always prefers this curry over any other non-vegetarian curries. My Mom & Dad prefer the traditional style of cooking and dishes. Whatsoever, this is the only version of a non-vegetarian curry cooked at home, maybe it is Chicken/Mutton.

My parents, aunts, and uncles all share such fond memories of this curry, speaking of it like a true delicacy. The reason is simple, yet poignant: in those days, they only cooked chicken or mutton during very special occasions. And that perfect partner, the Dosa, was another rarity, popping up only once or twice a year. So, the combination of this rich, spicy curry and the soft white Dosa wasn't just a meal—it was the very definition of a celebrated feast, a memory of pure joy and abundance.

The absolute best combo with this curry is a Soft White Dosa, cooked in the old-school style—none of that crispy paper roast business! Nostalgic, flavourful and a true reminisense of home!!!

This traditional pairing is reserved for special occasions like Sundays, when relatives or guests visit (ironically, I now find myself being the guest in my own home!), or during the celebration of Sankranthi (specifically, the Karkidaka Sankranthi in the month of Karkidakam(August)).

This curry is the star dish at many significant Palakkadan feasts, such as the gatherings for the bride and groom with their families after a wedding, pre-wedding dinners, or even for solemn observances like the 40th-day commemoration of a death. This Mutton or Chicken Curry is a must! And along with it, the regional favourite, the Erachi/Kozhi Kumbalanga Curry (Mutton/Chicken Curry with Ash Gourd), often pops up as another essential dish.

Yet another classic Palakkadan dish? The Erachi/Kozhi Kumbalanga Curry (Mutton/Chicken with Ash Gourd) is a traditional star at all family gatherings and pairs perfectly with Matta Rice. Check out the recipe here!

Whenever I am home, my Mom makes sure that she prepares this Curry. Dad, a big fan of this curry, starts saying even before my travel plan is confirmed that Achan will make this Nadan Mutton Curry when I am home. A recent reminiscence of my trip to CBE only confirmed this eternal truth. This is a spicy curry traditionally prepared along with Coconut Bites, and that nostalgia is irreplaceable.

Why You Will Love This Recipe

What makes this Nadan Mutton Curry special is the commitment to freshly sautéed and ground ingredients, which are then used to marinate the meat and slow-cook it to perfection. While my Dad uses whole Dry Chillies and Coriander Seeds (which have to be fried on a low flame perfectly until aromatic), I’ve provided a streamlined version using powders. Know this: the former ingredients give out a much better flavour and texture to the curry. The colour, flavour, & texture of this Nadan Mutton Curry totally reflects that cherished regional preference. You’ll love the tradition, the heat, and the soul in every bite.

Recipe Overview

Cuisine: Kerala
Recipe Type: Curry
Yields: A generous batch
Servings: 4–6
Difficulty: Medium
Author: SM @ Essence of Life - Food

Time Estimate

Preparation Time: 20–30 Minutes
Marination Time: 15 - 30 Minutes
Cooking Time: 30–45 Minutes
Total Time: Approx. 1 hour 45 minutes

How to Cook Achante Erachi Curry- Palakkadan Mutton Curry - Step-by-step Guide

Close-up of Achante Erachi Curry with Coconut Bites

Ingredients

To Sauté & Grind:

15 - 20 Shallots - 15–20 Nos.
2 Ginger (1" Piece) - 2 Nos.
2-3 Cloves Garlic - 2–3 Cloves
1/2 Teaspoon Turmeric Powder
10-12 Whole Dry Red Chillies
2 Tablespoons Coriander Seeds
1 Teaspoon Cumin Seeds
2 Teaspoons Peppercorns
2 Tablespoon Coconut Oil
Salt to Taste

For Marination:

500 grams Mutton (cleaned, washed, and diced)
Ground Paste (from the section above)
Salt to Taste (for the marination)

For Nadan Mutton Curry:

Coconut Oil - 2 Tablespoons
Mustard Seeds - 1 Teaspoon
Coconut Slices (1/2" Size) - 1 Cup
Curry Leaves - a Sprig
Onion - 1 No. (finely chopped)
Green Chillies - 2–3 Nos. (slit)
Tomato - 2 Nos. (finely chopped)
Tamarind - 1 Teaspoon (Optional)

Method - Detailed Cooking Instructions

Step 1: The Sauté and Grind (The Core Flavour)

Heat Coconut Oil in a Pan. Sauté Shallots, Ginger & Garlic until the Shallots turn translucent.
Add the Coriander Seeds and fry on a very low flame until the raw flavour goes (a few minutes).
Next, add the Whole Dry Red Chillies and fry again for a few minutes until they slightly fluff up.
Add the Turmeric Powder, Cumin Seeds, and Peppercorns and give a quick stir. Continue to fry the ingredients on a very low flame until they turn wonderfully aromatic.
Add Cumin Seeds and Peppercorns and fry for a while longer.
Switch off the flame and allow the ingredients to cool completely.
Grind the sautéed ingredients into a fine, smooth paste. Leave it aside for the marination.

Pro Tip : Sautéing the spice powders on a very low flame is absolutely non-negotiable. This step is what separates an average curry from this legendary Nadan Mutton Curry, ensuring the spices bloom perfectly without burning.

***Convenience Tip: If you prefer using pre-ground spices or are new to cooking with whole spices, you can substitute the whole spices with: Red Chilli Powder - 1 Tablespoon and Coriander Powder - 2 Tablespoons. Add the powders only after all the other ingredients are sautéed, ensuring you only fry them for a minute or so on a low flame until the raw flavour goes, and it helps to avoid scorching.

Step 2: Marination

Clean, wash, & dice the Mutton into cubes. Allow it to drain well in a colander.
Marinate the Mutton pieces with the ground paste. Add a dash of salt and give it a good mix.
Leave the marinated mutton aside for at least an hour—more if you have the time!

Pro Tip : Marinate the Mutton pieces and leave it aside for at least 1/2 an hour. This short spell allows the flavours to truly penetrate the meat, making the slow cooking even more effective.

Step 3: The Slow Cook

Heat the remaining Coconut Oil in a Pan or Pressure Cooker.
Splutter the Mustard seeds. Immediately add Curry Leaves & Coconut slices into it and fry for a while on a very low flame.
Sauté the finely chopped Onions and Green Chillies. Continue until the Onions turn perfectly translucent.
Add the finely chopped Tomatoes and cook until they turn soft and the oil separates from the mixture.
Now, add the marinated Mutton Pieces along with a dash of salt and give a quick stir to coat everything in the aromatic oil.
Pour 1/2 a Cup of Water (or as required for the consistency).
Cover the Pressure Cooker with the lid and cook until the meat turns perfectly tender and soft.
Once the meat is cooked, if desired, add the tamarind paste and mix well.
Cook this on a low flame until the raw flavour of the tamarind goes, and the curry reaches your desired, soul-warming consistency.
Switch off the flame. Serve hot!

Love Mutton/Lamb, Check my blog Essence of Life - Food for more Mutton Recipes.

Pro Tips and Notes

Tenderizing the Meat: I don't add curd/lime juice/vinegar to tenderize the meat for this specific curry, as this will alter its authentic taste. Instead, try using raw papaya!
A Quick Tip: Use a few pieces of Raw Papaya while cooking the meat. It is a natural 'MEAT TENDERIZER' containing an enzyme called Papain. This breaks down the connective tissue in the meat, making it soft and succulent without changing its taste or flavour.
Coconut Oil is Key: Coconut Oil gives an authentic taste to the Curry, but you can, of course, use any other vegetable oil if you must.
Coconut Slices : Adding Coconut slices to the Curry is optional, but highly recommended for that traditional texture. Some traditional recipes even call for adding White Pumpkin (Ash Gourd)/Kumbalanga in this Nadan Mutton Curry.
Spice Level: Adjust the amount of spices to suit your preference. This curry, traditionally, is a medium-high spice level.
Slow Cooking: Cook Mutton pieces on a low flame for about 15–20 minutes once the pressure cooker is opened. This will help the flavour get beautifully infused into the meat.

Serving Suggestions

Steamed Rice or the traditional Palakkadan Matta Rice.
Perfectly pairs up with Idli & Dosa
Appam/Vellayappam, Idiyappam, Puttu, Pathiri etc.
Indian Breads like Chapati, Parotta/Roti Canai.
It is equally divine with richer rice preparations like Nei Choru/Malabar Ghee Rice or Peas Pulao.

Storage Suggestions

Refrigeration: The curry keeps well in an airtight container for 3–4 days. The flavour actually deepens overnight!
Freezing: This curry freezes excellently. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat thoroughly on the stovetop.

Achante Erachi Curry - Palakkad Style Nadan Mutton Curry

FAQs

Q: Can I use pre-ground spice powders instead of whole spices?

Yes, the recipe provided here uses powders for ease of process. However, for the most authentic and best flavour, my Dad's way (frying and grinding whole Dry Chillies & Coriander Seeds) is superior.

Q: Can this recipe be prepared with other meats?

Absolutely! The same recipe can be prepared with Chicken or Beef too. The cooking time will need to be adjusted accordingly. For a Vegetarian Version - Mushrooms serves best(recipe coming soon)

Q: Is the Tamarind essential?

Adding Tamarind is purely optional. It adds a slight tang that is common in some regional variations. Traditionally, the local varieties of tomato (nattu thakkali) provided that perfect required tartness. However, when you cannot get hold of them, adding a touch of tamarind paste does justice and helps balance the richness. Feel free to skip it if you prefer a richer, non-tart flavour profile.

Recipes You Might Like

This Achante Erachi Curry is just one star in the rich galaxy of recipes on Essence of Life - Food.

Erachi/Kozhi Kumbalanga Curry: A popular Palakkad favourite made with meat (mutton or chicken) and the gentle creaminess of ash gourd (kumbalanga).
Palakkadan Meen Puli: A classic, tangy fish curry made with tamarind (puli), cooked in a traditional Palakkad style.
Unakka Manthal Varuthathu: Crispy, rustic sun-dried sole fish fry that pairs beautifully with kanji or hearty curries.
Palakkadan Kaya Puli: A unique, tangy rasam-style dish made with tamarind and a touch of home-style nostalgia.

Palakkadan Erachi Kumbalanga Curry

Palakkadan Meen Puli

Crispy Unakka Manthal Varuthathu – Sun-dried sole fish fry.

Unakka Manthal Fry

Traditional Palakkadan Kaya Puli – Tangy tamarind rasam-style curry.

Kaya Puli – Mulagu Varutha Puli

The Final Word: A Taste of Palakkad, Slow-Cooked to Perfection

This Achante Erachi Curry is far more than just a Mutton Curry; it’s a tribute to my father, my mother, and the quiet, enduring traditions of Palakkad cuisine. Every mouthful is a rich, spicy, lyrical journey back to that feeling of home, confirming that some old ways truly are the best. It’s a bold flavour, a tender moment, and a connection to the past, all simmered to perfection. Now, go on! Don’t just cook this; experience it, and let that incredible aroma fill your kitchen!

BANANA & WALNUT CAKE

     Banana & Walnut Cake – moist, fluffy and full of wonderful flavours. What's great about this Banana Cake Recipe is that it takes very less preparation time. Easy, tasty and mildly sweet, that it can be eaten as a teatime snack or for breakfast. The aroma of the baked Banana Cake is an absolute free treat.
   We get the best Banana Cake in Johor, Malaysia. The HIAP JOO BAKERY, a small shop in the lanes of busy Johor Bahru. It is a common scenario that this Bakery is always lined up with a queue in front of it. This is an absolute Old-school Bakery baking their goodies in the most traditional way, in a wood-fired oven. When kids are home, we usually make sure to go out to Johor Bahru City Centre early in the morning, for a Breakfast at Kopi Tiam, with Kopi, Milo, Bread Kaya Butter, Nasi Lemak, Mee, Curry Puff etc., Then undoubtedly we buy a box of Banana Cake from the Bakery opposite to the place. On one such day, my Son told me, we should try Banana Cake at home. And that caught my thoughts and there went my quest for best Banana Cake Recipe.
     It is always that one or two bananas in a bunch get too ripe, every now and then. And when a whole bunch of Bananas shoot up in the Banana Tree in our backyard. I usually have few bananas too ripe for the taste that I whip up a Banana Smoothie out of it or make some goodies out of it like Unniyappam, Unda Pori etc., On one of such instances, I incorporated this Banana Cake. I wait until the Bananas get really speckled. Overripe Bananas yield Moist & Sweet Banana Cakes.
     This Banana Cake recipe is a simple, yet foolproof recipe and all the more it also leaves room for an additional mix of flavours, nuts etc., I love to add some Walnuts in this recipe which gives a place for crunchy bites in between the soft and moist cakes. Also, the flavour is not so overwhelming that the real aroma of Banana Cake do not get lost in the midst of it.

For more CAKE Recipes, Click here...

Recipe Type - Cake, Dessert
Difficulty - Medium
Yields - 1 Medium Sized Cakes
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour

HOW TO MAKE BANANA & WALNUT CAKE

BANANA & WALNUT CAKE

INGREDIENTS :

For Banana Cake :

Bananas - 2 Nos.(large)
Walnuts - a Handful
All-Purpose Flour - 2 Cups
Baking Powder - 1¼ Tsp
Baking Soda - ½ Tsp
Salt - ½ Tspn
White Sugar/Brown Sugar - 3/4 Cup
Butter - 1 Cup
Eggs - 2 Nos.
Vanilla Extract - 2 Tspn
Sour Cream/Buttermilk - 1/4 Cup

METHOD :

Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
Mash the Bananas along with Sour Cream/Buttermilk and keep it aside.
Toast the Walnuts on a very low flame until crisp & aromatic and keep it aside.
Sprinkle 1-2 Tablespoons of All-Purpose Flour(Take it from the measured Flour used for the cake) over the toasted Walnuts and toss them up well until the nuts are evenly coated with the Flour.
Powder the White Sugar/Brown Sugar(1 Cup) into a fine powder and keep it aside.
Sift the All-purpose Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
In a large bowl beat Butter until soft, add powdered White Sugar/Brown Sugar and beat until it's well combined, soft & fluffy.
Add Eggs one at a time into the Butter mixture and beat well until soft and fluffy.
Add Vanilla Essence to the above mixture and beat it well.
Add the sifted Flour in batches alternating each batch with mashed Bananas & Sour Cream/Buttermilk mix.
Beat after each batch until the Flour is well combined into the mix.
Add half the amount of Walnuts to the cake batter along with any remaining mashed Bananas.
Grease the Cake Tins and dust them up with the Flour. Line the greased tins with Baking Paper.
Pour the Banana Cake Batter into the prepared tins and smoothen the tops.
Sprinkle the remaining toasted Walnuts on top of the Cake Batter.
Bake the Banana Cake in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 mins to 1 hour or until the skewers come out clean.
Let cool in the Cake Tin on a rack.
Remove the Banana Cake from the pan carefully and peel off the baking paper.
Cut the Banana Cake into the desired shape and store it in an airtight container.
Banana Cake stays good for 2-3 Days at room temperature.

For Longer Shelf Life :

Wrap it in plastic wrap and refrigerate the Cake. Can be refrigerated up to a week.
Before serving remove them from the plastic wrap and serve once it reaches the room temperature.

NOTES:

Eggs and Butter should be at room temperature.
Can also add freshly grated Orange and Lemon zest to the Banana Cake. This will give a mild citrusy aroma in the cake.
Can use Nuts like Walnuts, Cashew nuts, Blanched and toasted Almonds in Banana Cake.
Some recipes call for adding mild spices into the Banana Cake. Spices like Cinnamon, Nutmeg, suits well for the purpose.
Overripe Bananas yields moist and naturally sweet Banana Cake.
Can use White Sugar/Brown Sugar for Banana Cake.
Adjust the amount of Sugar to suit your sweet preference and sweetness of the Banana.
Sour Cream can be substituted with Greek Yogurt, Plain Yogurt or Buttermilk.
Adjust the baking time according to your oven settings.

RED RUBIES IN COCONUT MILK - TAB TIM GROB

Tab Tim Grob, or Red Rubies in Coconut Milk, is a simple Thai Dessert popular throughout Southeast Asian region. The beauty, colour and the name caught our attention from the Menu Book while we were dining at a Thai restaurant. Red coloured jellies floating in a pool of mildly sweet Coconut Milk. Served chilled, this dessert captivated me from the very first taste of it, like any other Thai Dessert. It’s a simple concoction of Red Jellies floating in a pool of sweet, cold coconut milk. The whole dessert was devoured while my mind was totally pre-occupied with the thought, what are those Red Rubies? They were delightful gummy textured, but equally crunchy small balls.
The Red Rubies as they are called are actually made of Water Chestnuts. Peeled, Cubed & coated in Tapioca Flour, which I don’t think I would have guessed after eating it for the first time. This combination produces a delightfully gummy ball(Tapioca Coating) with a surprisingly crunchy centre (texture of Water Chestnut). This particular dessert - Red Rubies in Coconut Milk called Tab Tim Grob in Thai belongs to a class of Dessert called 'Kaeng Buet' which refers to a style of cooking Vegetables, Legumes/Pulses or Fruits in Sweetened Coconut Milk.

WHAT ARE WATER CHESTNUTS?

Water Chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They are harvested when the corm, or bulb, turns into a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as Stir-fries, Chop Suey, Curries, Salads, Desserts etc.,

RED RUBIES IN COCONUT MILK - TAB TIM GROB

WATER CHESTNUTS

Water Chestnut are low in Calories, have high nutritional value and health benefits:

Water Chestnuts are a great source of fiber which help promote bowel movements and keep your gut healthy
Water Chestnuts help to reduce blood cholesterol levels & regulate blood sugar levels.
Water Chestnuts are very nutritious and contain high amounts of Fiber, Potassium, Manganese, Copper, Vitamin B6 and Riboflavin.
Most of their calories come from Carbohydrates.
Water Chestnuts contain a good amount of Antioxidants.
Water Chestnuts are a great source of Potassium which helps to reduce the risk factors of heart disease such as high blood pressure and strokes.
Water Chestnuts are made of 74% water, Water rich food can help you lose weight.

For more Recipes from THAI CUISINE, Click here...

Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

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

For more DESSERTS, Click here...

HOW TO MAKE RED RUBIES IN COCONUT MILK/TAB TIM GROB

RED RUBIES IN COCONUT MILK - TAB TIM GROB

INGREDIENTS

For Red Rubies:

Water Chestnut - 2 Cups
Red Food Colouring - 20-25 Drops
Tapioca Flour - 1-11/2 Cups

For Red Rubies in Coconut Milk/Tab Tim Grob :

Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 1 - 11/2 Cups
Sugar - 1/3 Cup
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)

METHOD :

For Red Rubies in Coconut Milk - Tab Tim Grob:

If using fresh Water Chestnuts, peel them with a vegetable peeler.
If using canned, simply rinse.
Cut each Water Chestnut into very small bite-sized pieces (1/4" cubes).
Mix 20 -25 drops Red Food Colouring with 2 Tbpsns of Water.
Coat the Water Chestnut cubes in the food colouring mixture and keep it aside for a few minutes until they are all evenly Red.
Add the coloured Water Chestnuts to the Tapioca Flour and mix until each small piece is well coated with the flour.
Take them out of the Tapioca Flour and then, using a spray bottle, mist them with water and coat them with Tapioca Flour again.
Dust off any excess Tapioca flour from the coated Water Chestnuts using a mesh sieve or colander.
Boil Water in a Saucepan. (Big enough to hold the coated Water Chestnuts).
Carefully drop the coated Water Chestnuts into a saucepan of boiling water and cook for about 3-4 minutes.
Once they float to the surface, they are cooked.
Remove and plunge the cooked Water Chestnuts into a pot of ice cold water.
Drain and keep it aside.

Coconut Milk for Red Rubies in Coconut Milk :

Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
Lower the flame and boil for another 2-3 minutes.
Switch off the flame.
Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.
Refrigerate the Coconut Milk.

Combining the Ingredients for Red Rubies in Coconut Milk:

Take a few Red Rubies and place it on a serving plate.
Pour 3/4 the amount of Chilled Coconut Milk over the Red Rubies.
Let it sit for about 5-7 Minutes
Let the Red Rubies absorb the Coconut Milk.
Drizzle the rest of the Coconut Milk just before serving the Red Rubies in Coconut Milk/Tab Tim Grob.
Serve Red Rubies in Coconut Milk/Tab Tim Grob chilled.

NOTES :

Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
This Dessert should not be very creamy, it should be in a slightly thin consistency.
Can use Coconut Cream instead of Coconut Milk.
Adding Food Colour to Water Chestnut is purely optional. Some recipes call for colouring the Chestnuts with Beetroot Juice, yet to try the method.

CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

     When it comes to most popular North Indian Curries, Chicken Tikka Masala tops the list along with Murg Makhani & Kadai Murg. It is one of the most ordered side dishes in an Indian restaurant around the world. A classic Indian type of Curry which found its origin in Britain. Cooking & serving Classic dishes at home is always an art. Getting it perfected with a taste that equals to the ones served in a restaurant was my all-time target when it came to Side dishes like Murg Makhani, Kadai Murg and Chicken Tikka Masala. Simple nuances to get the flavour, creamy & rich texture along with soft and succulent meat is the secret behind the perfection of such curries. All the more we can easily customize to suit our palate, make it healthy and equally tasty.
     Authentic Chicken Tikka Masala is usually made with Chicken marinated in Yogurt & a wonderful combination of Spices, skewered and char-grilled in a Tandoor for incredible smoky flavours. For the sake of making this recipe much easier for us to make at home, I have grilled the Chicken Tikka in an Electric Oven while keeping those amazing flavours & texture intact. Boneless Chicken Pieces suits best for the recipe. Marinating the Chicken pieces helps to keep the meat juicy, tender, soft and succulent.
     When it comes to Chicken Tikka Masala the gravy should be thick and creamy. The base is prepared with a combination of pureed Onions and Tomatoes along with Spices. Pureeing the Onions and Tomatoes gives a creamy rich texture & freshly ground spices gives a wonderful aroma to Chicken Tikka Masala.
     The authentic taste of Chicken Tikka Masala sprouts literally from the smoky flavour and the use of fresh ingredients & spices. Chicken Tikkas are basically cooked in a Tandoor before adding them into Chicken Tikka Masala, which gives a smoky flavour to the Curry. When you alternate the method what you lack in the curry is the smoky flavour. To fake the smoky smell which gives an authentic taste and flavour to the Chicken Tikka Masala, I have given a method below...

Cuisine - North Indian, Pakistani
Course - Side Dish
Difficulty - Medium
Spice Level - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 1 Hour /Overnight
Cooking Time -1 -11/2 Hours

For more CHICKEN Recipes, Click here ...

HOW TO COOK CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

FOR CHICKEN TIKKA :

For detailed recipe on HOW TO MAKE OVEN GRILLED CHICKEN TIKKA, Click here...

OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

For Chicken Tikka Masala :

Chicken Tikka Pieces - 500 Gms
Onions - 3 Nos.
Tomatoes - 3 Nos.
Ginger- Garlic Paste - 3 Tspns
Coriander Powder - 3 Tspns
Red Chilli Powder - 2 Tspns
Spice Powder - 2 Tspns
Kasoori Methi - 2 Tbspns
Thick Yogurt (Curd) - 2 Tbspn
Oil - 3 Tbspns
Butter - 3 Tbspns
Salt - To taste
Sugar - 1 Tspn

For Spice Powder :

Fennel Seeds - 1/2 Tspn
Cloves - 6 Nos.
Bay Leaves - 2 Nos.
Cinnamon 1" piece - 2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 1 No.

Soak and Grind :

Almonds/ Cashew nut - 8-10 Nos.
Fresh Cream - 1 Tbspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi - Few Strands
Fresh Cream - 2 Tbpsn (Optional)

METHOD :

Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Green Cardamoms (add it while grinding).
Grind it into a fine powder.
Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
Cook Chicken Tikka in an Electric Oven and keep it aside.
Grind Onions to a paste and puree the Tomatoes.
Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
Add Tomato puree, Kasoori Methi, Yogurt/Curd and mix well.
Leave this on a low flame for few minutes until the raw flavour goes.
Can add the leftover marinade from the Chicken at this stage.
Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
Add Oven Grilled Chicken Tikkas to the Chicken Tikka Masala and leave it on a low flame for few minutes.
Pour in the Almond/Cashew & Fresh Cream Paste to the Chicken Tikka Masala and mix well.
Leave this on a low flame for about 5-7 minutes.
Cook until the Chicken Tikka Masala reaches the desired consistency.
Adjust the consistency of the Curry to your preference.
Melt the remaining Butter in another pan and pour it over the gravy.
Garnish Chicken Tikka Masala with finely chopped Coriander Leaves and few strands of Kasuri Methi.
Serve Chicken Tikka Masala hot.
Chicken Tikka Masala can be served along with Biriyanis, Pulaos, Ghee Rice/Nei Choru or just simply serve it with Steamed White Rice or Basmati Rice.
Chicken Tikka Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

Boneless Chicken Pieces suits well for the recipe.
Marinating the chicken pieces for a longer time yields juicy and succulent meat in Chicken Tikka Masala.
I have not used any food colouring.
If preferred can use few drops of reddish-orange food colouring to the Chicken Tikka Masala.
Can adjust the amount of Red Chilli powder to suit your Spice Level.
I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Chicken Tikka Masala.
Can grind some Raisins/Dates along with onions for a sweeter taste. If doing so avoid adding sugar.
If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds.

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

When Chicken Tikka Masala is ready, make a small bowl shape with an aluminium foil with few Tspns of Oil or Butter and place it on top of the curry(floating). Heat a Briquette of Charcoal on an open flame till red hot & gently drop the hot charcoal into the aluminium foil bowl and cover it immediately. Also, cover the dish tightly. Remove the aluminium foil just before serving and discard it. The curry would be infused with the smoky flavour.

Can try this method while cooking dishes like,
BUTTER CHICKEN/MURG MAKHANI
TANDOORI CHICKEN IN OVEN,
OVEN GRILLED CHICKEN TIKKA
CHICKEN MANDI,
KADAI CHICKEN/CHICKEN KARAHI,
CHICKEN TIKKA MASALA,
BIRIYANI etc.,

Close-up of Ela Ada, a traditional Kerala sweet, wrapped in banana leaf, with a golden jaggery-coconut filling.

Ela Ada - A Traditional Kerala Delicacy Wrapped in Banana Leaf

Ela Ada: A Sweet Connection Between Kerala and Malaysia

A Serendipitous Discovery

While writing this post on Ela Ada—a beloved traditional sweet from Kerala—I stumbled upon an intriguing discovery. It was one of those moments where the culinary world unexpectedly reveals its shared roots.

Malay Delicacies and an Unexpected Surprise

Yesterday, our kind neighbour brought over a delightful array of Malay delicacies as part of their Buka Puasa (fast-breaking) dishes. Among the spread were Nasi Kuning prepared with glutinous rice, Kari Kambing (Mutton Curry), Ketupat, and a fascinating Kuih (sweet).

For a wide range of Kuih Muih, explore the link...

The aroma of these dishes was enchanting, but what particularly caught my attention was the kuih, which carried a wonderful scent from the steamed banana leaves. As I carefully unwrapped the artistically folded banana leaf, I was greeted with a sweet that looked strikingly similar to Kerala's own Ela Ada. However, there was a slight twist—the kuih was made with a combination of black and white glutinous rice powder, and the filling consisted of coconut and Gula Melaka (palm sugar).

Kuih Koci Gula Kelapa: A Taste of Malaysia

Even before tasting it, I instinctively knew it would remind me of Ela Ada, and my hunch was spot on. Curious to learn more, I turned to the internet and discovered that this sweet is known as Kuih Koci Gula Kelapa.

Culinary Connections: Kochi and Kuih Koci

The coincidence didn’t end there—‘Koci’ reminded me of Kochi, a city in Kerala. Could it be that Kuih Koci has some connection to Kochi? The similarity in names and the shared ingredients made me wonder about the historical and cultural links between Malay and Kerala cuisines.

Portuguese Influence in Malay and Kerala Cuisines

Malay cuisine, like that of Kerala, has been significantly influenced by Portuguese colonial history. Kochi, a city with a rich past of trade and cultural exchanges, shares this legacy. It’s fascinating to think about how food travels, evolves, and bridges cultures across time and geography.

Ela Ada vs. Kuih Koci: A Cross-Cultural Culinary Delight

While Ela Ada and Kuih Koci share similarities, they each retain their distinct regional identities. Kuih Koci is a staple in Malay cuisine, often enjoyed during festive occasions. The use of glutinous rice gives Kuih Koci a sticky, chewy texture, which is quite different from the softer, more delicate texture of Ela Ada.

Contrast in Ingredients and Flavours

The filling of Kuih Koci, made with Gula Melaka, has a deeper, more caramel-like sweetness compared to the jaggery used in Ela Ada. The contrast in ingredients and preparation techniques highlights the unique characteristics of each dish, while also showcasing the shared cultural heritage that runs through them.

The Influence of Portuguese Cuisine

A Shared Culinary Heritage

Both Kerala and Malaysia have a rich history of trade and cultural exchanges, particularly with the Portuguese. The Portuguese influence is evident in many traditional dishes from both regions. For instance, the use of coconut and palm sugar is a common thread in many sweets across Kerala and Malaysia.

Could Kuih Koci Have Roots from Cochin/Kochi?

The possibility that Kuih Koci might have some historical connection to Cochin/Kochi (Kerala) is an exciting thought. It’s a testament to how food not only nourishes the body but also serves as a link to our shared history and cultural evolution.

Ela Ada, Kerala's traditional steamed rice dumpling with a coconut and jaggery filling, served on banana leaves.

Ela Ada - Kerala's Nostalgic Sweet Wrapped in Tradition

Ela Ada: A Traditional Kerala Delicacy

Ela Ada, also known as Ilayada, is a classic Kerala Palaharam (delicacy) that holds a special place in South Indian cuisine. This traditional sweet is often compared to Kozhukatta due to its similar ingredients and preparation method. However, there is one key difference—there's no need to roll the rice dough into balls. Instead, the rice dough is spread out over a fresh banana leaf, a generous spoonful of coconut-jaggery filling is placed in the centre, and the leaf is gently folded over. This simple folding technique seals the delicious filling inside the dough, ready for steaming.

Ela Ada, colloquially referred to as Nadan Palaharam, is a famous Kerala sweet loved for its taste and health benefits. The filling is made with a combination of grated coconut and jaggery syrup, beautifully flavoured with cardamom and dry ginger powder. While traditionally made with rice flour, Ela Ada can also be prepared with wheat flour, offering a slightly different texture and flavour.

One of the reasons Ela Ada is considered a healthy delicacy is because it is steam-cooked, preserving the nutrients and adding to its appeal as a wholesome snack. The process of steaming in banana leaves infuses the rice dough with a subtle, earthy aroma that enhances the overall flavour of the sweet.

Whenever I make Kozhukatta, I set aside some ingredients to whip up a few Ela Adas. What I love most about this Kerala Palaharam is the heavenly aroma of the steamed banana leaves mingling with the rich, sweet filling. Ela Ada is traditionally served as a tea-time snack, but it can also be enjoyed as part of a hearty breakfast.

In summary, Ela Ada is more than just a sweet treat; it's a piece of Kerala's rich culinary heritage, offering a taste that is both nostalgic and satisfying. Whether you're enjoying it with a cup of tea or as a breakfast item, Ela Ada is a delightful way to experience the essence of Kerala's traditional cuisine.

Savour the Flavours of Kerala:Explore More Authentic Kerala Nadan Palaharam Here!

Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 10 -15 Ela Ada
Author - SM

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

Taste the Flavours of Kerala: Find More Recipes from God’s Own Country – Kerala, here!

"Ela Ada/Ilayada – A Step-by-Step Guide to Kerala’s Iconic Nadan Palaharam"

A Tempting Bite of Ela Ada with Jaggery-Coconut Filling

Kerala’s Best-Kept Secret: How to Make Authentic Ela Ada (Ilayada)

Prepare this traditional Kerala delicacy at home with this easy-to-follow recipe. Ela Ada or Ilayada is a healthy and tasty treat made with rice flour, coconut, and jaggery, all wrapped in fragrant banana leaves. Follow the instructions below to create this delicious Kerala sweet that’s perfect for tea time or as a breakfast item.

Ingredients for Ela Ada/Ilayada

For the Dough:

Rice Flour – 2 Cups
Coconut Oil – 1 Tablespoon (Optional)
Water – 2 Cups (Approximately)
Salt – To Taste

For the Coconut Filling:

Grated Coconut – 1 ½ Cups
Jaggery – ¾ Cup to 1 Cup (adjust to taste)
Cardamom Pods – 2–3 Pods
Dry Ginger Powder – A Pinch

Method:

Prepare the Coconut Filling

Melt the Jaggery: Add ½ cup of water to the jaggery and melt it over low heat.
Strain: Once melted, strain the jaggery syrup to remove any impurities.
Combine: Pour the melted jaggery over the grated coconut and mix well.
Season: Add cardamom and dry ginger powder to the coconut-jaggery mixture.
Cook: Cook the mixture on low heat until it dries up, allowing the flavours to meld.
Cool: Remove from heat and allow the filling to cool.

Prepare the Ela Ada/Ilayada Dough

Boil Water: In a pot, boil 2 cups of water with a pinch of salt and 1 tablespoon of coconut oil (optional).
Mix: Gradually pour the boiling water into the rice flour, mixing with a spatula until a soft dough forms.
Rest: Allow the dough to rest for 10 minutes until it’s cool enough to handle.
Knead: Knead the dough into a smooth, pliable texture. Divide it into equal portions.
Prepare Banana Leaves: Cut banana leaves into squares and lightly grease them with coconut oil.
Spread Dough: Take a portion of the dough and spread it evenly over the banana leaf.
Fill: Place 1 to 1 ½ teaspoons of coconut filling onto the dough.
Fold: Fold the banana leaf over the dough, pressing gently to secure the filling inside.

Steam Cooking the Ela Ada/Ilayada

Prepare Steamer: Add water to your steamer or Idli Chembu and bring it to a boil.
Arrange: Place the prepared Ela Adas on a greased tray or line the tray with a banana leaf. Ensure they are not overcrowded.
Steam: Once the steamer is ready, place the tray inside, cover tightly, and steam on low heat for 10-15 minutes or until the Ela Adas are cooked through and no longer sticky.
Serve: Remove from the steamer and serve hot or at room temperature.

Cooking Tips & Notes:

Rice Flour: You can use ready-made Appam or Idiyappam flour for this recipe. I used the Malaysian brand Babas Idiyappam Flour.
Water Ratio: The amount of water required may vary depending on the type of rice flour. Always use boiling water to knead the dough for the best texture.
Coconut Oil: Adding coconut oil to the boiling water is optional but helps achieve a perfect dough texture.
Jaggery: Adjust the quantity of jaggery according to your sweetness preference. Ensure the coconut absorbs the melted jaggery well before removing it from the heat.
Ginger Powder & Cardamom: These spices are optional but add a traditional flavour to the filling. You can also add a teaspoon of ghee to enhance the richness of the filling.
Dough Consistency: The dough should be soft and pliable. If it’s too dry, add a little more boiling water. If it’s too sticky, knead in some more rice flour.

A Sweet Journey Through Culinary heritage

Whether it's the Ela Ada of Kerala or the Kuih Koci Gula Kelapa of Malaysia, these sweets are more than just a treat—they are a reminder of the rich, interconnected histories that define our culinary landscapes. Exploring such connections deepens our appreciation for the food we eat and the stories they carry across generations.

So, the next time you savour a piece of Ela Ada, remember that it’s more than just a sweet—it’s a bite of history.

KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

Rice served with a simple Lentil Curry is always a hit at home. My husband is an ardent fan of Dhals, Beans & Pulses that anything cooked with these ingredients is devoured silently. Seeing his contented expression after eating such dishes makes me immensely satisfied & pleased. He would be happy to eat such dishes daily. Me, on the other hand, is right opposite to this nature and the irony is that even I am asked to add Green Gram/Moong Dhal into my daily diet by my Ayurvedic Physician, but still I always find some excuse to avoid frequenting the dishes.
These simple mashed Dhal Recipes commonly prepared with Tuvar Dhal, Green Gram, Moong Dhal are perfect for Lunch and goes hand in hand with Rice. Serve it with a drizzle of Ghee for a wonderful experience. Mashed Green Gram yields a rich & creamy texture while mixed up with Rice and Ghee, with an added advantage of being nutritious and healthy. Green Moong Bean & Yellow Moong Dhal can be induced into your daily diet, which is considered to be power packed proteins with loads of medicinal values.
Summer is especially a period of time where we all try to cool down our body with various methods. Eating food which cools down your system is one best way to fight the heat. Green Gram/Moong Dhal is an ingredient which serves best for the purpose. So try this Coimbatore Style recipe with Green Gram.
This is a Kongu Style Kandanja Pachai Payaru recipe which I learned from my Maid, Hamsakka. I have already posted another Kongu style Kadanja Keerai recipe which is also her speciality. Kadanja Paruppu/Pacha Payar recipes are simple and quick fix recipes. Addition of simple seasonings and Gingelly Oil(Sesame Oil) makes this Kadanja Pacha Payar unique to Kongu Cuisine.

For more Recipes from KONGU CUISINE, Click here...

Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 2 -3
Author - SM

Soaking Time - 1 Hour/Overnight
Preparation Time - 5 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

Green Gram - Pachai Payaru

INGREDIENTS:

Green Moong Bean - 1/2 Cup
Shallots - 7-8 Nos.
Garlic - 2-3 Cloves
Green Chillies - 2 Nos.
Curry Leaves - a Sprig
Cumin Seeds - 1/2 Teaspoon
Gingelly Oil - 1 Tablespoon
Salt - To Taste

METHOD:

Clean, Wash & Soak Green Moong Bean for about 1 hour.
Once soaked drain and discard the water.
Pour in 11/2 Cups of Water to the Green Gram and pressure cook on high flame for 3 Whistles.
Reduce the flame to low and cook for another 3-4 Whistles.
Switch off the flame and allow the pressure to release.
Once cooked, add Salt to the Green Gram and mash it up with a Wooden Churner/Wooden Ladle.
Meanwhile, heat Gingelly Oil in a Pan.
Splutter Cumin Seeds on a very low flame.
Care should be taken not to burn the Cumin Seeds which will alter the taste of the dish.
Immediately add roughly chopped Shallots, Garlic Cloves, Green Chillies slit into two and Curry Leaves.
Saute it on a medium flame until Shallots turn translucent.
Pour in the Mashed Green Gram to the tempering and give a quick stir.
Mix it thoroughly using a Wooden Churner/ladle until all the ingredients are mashed and well combined.
Switch off the flame.
Serve Kongu Style Kadanja Pachai Payaru hot along with steaming hot Rice and a hearty drizzle of Ghee.

For more recipes with BEANS, LENTILS & PULSES, Click here...

NOTES :

Soaking Green Gram quickens the cooking time.
Soak it for at least 1 hour. Can soak it overnight too.
I have cooked Green Gram in a Pressure Cooker. Alternatively, it can be cooked in a Saucepan.
Green Gram should be slightly overcooked for this recipe.
I have mashed the Green Grams with a Wooden Ladle. Alternatively, it can be ground(give it a quick pulse) in a Mixer/Blender/Food Processor.
Adjust the number of Green Chillies to suit your spice level.
Can use any type of Vegetable oil to cook this mashed Green Gram Recipe.

Sweet Moong Bean and Sago Soup is a Cantonese Dessert, a traditional Hong Kong Sweet Soup. A soup which can be easily masqueraded into a mild dessert. Sago, Pandan Leaves, Dried Orange Peel and Cinnamon, though optional ingredients, present this Dessert Soup with a wholesome South East Asian touch. And least to mention the Coconut Milk which makes this Sweet Soup even more flavourful.
This Sweet Moong Bean and Sago Soup are a classic Chinese TONG SUI (which means, Sweet Soups in Cantonese), a cooling(YIN) dessert. This kind of mild dessert is usually served at the end of a meal. They are light, refreshing and all the more nutritious. This particular Dessert/Soup is considered to be a dessert with cooling nature. Green Moong Dhal has body cooling properties. This Dessert is great for summer, perfect to rustle up for taking the edge off this scorching heat. This Moong Bean Soup can be served Warm/Cold. But I personally feel this Dessert Soup tastes delicious when served chilled.

The basic ingredient necessary for this Moong Bean Soup is just the Green Gram, Water and Rock Sugar to sweeten up the dessert. But the addition of ingredients like Sago Pearls, Gingko Nuts, Lotus Seeds, Candied Winter Melon adds texture and taste to the dessert. Pandan Leaves, Cinnamon and Dried Orange Peel add a whole lot of flavour into the Moong Bean Soup. I usually prepared with all the three into the Moong Bean Soup. If you do not prefer the flavours of Cinnamon and Dried Orange Peel skip it in your recipe. Rock Sugar gives a mild sweetness to the soup making it taste mild and comforting. Sago pearls are flavourless on its own but once you add it into desserts like this, it gives the soup a smoother and more interesting texture. It also enhances the appearance of such Dessert Soups.

For more DESSERTS, Click here...

Cuisine - Cantonese, Southeast Asian
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 3-4 Hours/Overnight
Cooking Time - 30-45 Minutes

SWEET MOONG BEAN & SAGO SOUP WITH COCONUT MILK

INGREDIENTS :

Green Moong Bean - 1/2 Cup
Sago Pearls - 3 Tbspn
Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos.
Cinnamon Stick(1" Piece) - 1 No.(Optional)
Dried Orange Peel - 2 Small Pieces (Optional)
Coconut Milk - 11/2 Cups

METHOD :

Cooking the Green Moong Bean :

Clean, Wash & Soak Green Moong Bean with enough water for at least 3-4 hours/overnight.
Drain and discard the water used for soaking.
Add 11/2 Cups of Water to soaked Green Moong Bean along with knotted Pandan Leaves, Cinnamon Stick and Dried Orange Peel.
Cook Green Moong Bean in a Pressure cooker for 3 Whistles on a high flame.
Lower the flame and cook for another 3-4 whistle.
Alternatively, Green Moong Bean can be cooked in a Saucepan with enough water.

Cooking Sago Pearls:

Boil 11/2 Cups of Water in a Saucepan.
Once the water boils, add 3 Tbspns of Sago Pearls and mix well.
Bring it to boil again and reduce the flame to medium.
Cook without cover for 5 Minutes, stirring occasionally.
Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
Drain and rinse the Sago Pearls with running water until it is cooled.
If you are adding the Sago Pearls into hot Desserts, can use them right away.
Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
If so, bring another 1 litre of Water to the boil, add in the Sago Pearls.
Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
After soaking the Sago Pearls would have turned fully translucent.
Drain and rinse the fully cooked Sago Pearls with running water.

For Sweet Moong Bean & Sago Soup :

Once the Green Moong Bean is well cooked, remove the Pandan Leaves, Cinnamon and Dried Orange Peel.
Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
Add partially cooked Sago Pearls and give a quick stir.
Pour in the Coconut Milk and cook on a low flame until it reaches the desired consistency.
Switch off the flame.
Serve Sweet Moong Bean & Sago Soup Warm/Chilled.

NOTES :

If you need a thicker Sweet Moong Bean Soup, slightly mash the Green Moong Beans.
Adjust the consistency of the Sweet Moong Bean Soup to suit your preference.
Can also add Gingko Nuts/Lotus Seeds to this Green Moong Bean Soup.
I have used Rock Sugar in the recipe which yields a mild note of sweetness.
Can substitute it with preferred sweeteners.
If you are adding Candied Winter Melon into the Dessert Soup, adjust the amount of Rock Sugar accordingly.
Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert Soup.
Adding Cinnamon Stick and Dried Orange Peel are purely optional.

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

     Taugeh - Moong Bean Sprout is definitely one of the most commonly used ingredients in South East Asian Cooking. It is widely used in Noodle dishes, you can see these Bean Sprouts/Taugeh lavishly garnished in Mee Goreng Recipes, Fried Bee Hoon(Bihun), Singapore Mee, Char Kuey Teow, Hokkien Mee, etc., or as a simple Stir Fry with Garlic and Chillies, some recipes even go to the extent of adding Dried Fish/Firm Tofu/Scrambled Eggs along with these Bean Sprouts. Fresh bean Sprouts are rolled into Spring Rolls - the regionally famous Popiah and are used as a garnish for Vietnamese Phở and in numerous Asian Soup Recipes or tossed into Fried Noodle dishes. In Korean Cuisine, the Sprouts are blanched and then seasoned with Sesame Oil, Garlic, Salt and served as Banchan.
      It is one must have ingredient used in the hawker stalls in Malaysia, Singapore, Indonesia, and Thailand. Stir-fried Taugeh is a common dish that you can find in every economy Rice Stalls, Mamak Shops here in Malaysia. The first time I ate this Taugeh/Sprouted Black Moong Bean Stir fry was at a Mamak Shop. Sprouts these long, awed me though and how they were cooked, retaining the succulence and crunchiness was the nest question. Then started my trial and error experiments, with few attempts of soggy Taugeh stir-fries, I learned one main technique in South East Asian Cooking, cooking on high heat, briefly. It fits for ingredients like Asian Greens, Taugeh, Brocolli, Chinese Cabbage, etc.,
     Sprouts, as we all know are power packed with nutrients. Since childhood, I have seen my mother make Bean Sprouts from Green Moong Bean, Chick Peas, Red Bean, etc., But those sprouts were just-sprouted type. The kind of Bean sprouts we get in Malaysia are literally long ones, long in the sense they measure upto 1- 11/2 inches in size. And they are sweet, succulent and has a wonderful crunchy texture if cooked perfectly. We can also see Bean Sprouts prepared from Black Moong Bean & Soy Bean. they have bigger, droopier heads–which are popular in Korea.
     The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes. I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/Mee Goreng Recipes. While preparing a Stir-fry cook on a high heat for a brief period of time. This way Taugeh/bean Sprouts tend to retain their crunchiness, texture and nutritional value.
     Taugeh is considered as a super food that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese
     This recipe is a simple Stir-fry prepared with Taugeh/Moong Bean Sprouts, cooked along with Garlic, Chives, and Bird's-eye Chillies. These wonderful power packed Bean sprouts, take center stage in this quick, flavour filled stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.

For more VEGGIES & STIR FRY Recipes, Click here...

Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

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

HOW TO COOK STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

INGREDIENTS:

Taugeh(Moong Bean Sprouts) - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Chives/Spring Onions - few
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Peanut Oil - 2 Tbspn.

METHOD:

Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
Allow it to drain in a Colander.
Heat Oil in a pan over high flame.
Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
Add Taugeh/Moong Bean Sprouts, Light Soy Sauce, Salt and a pinch of Sugar and give a quick stir.
Cook this on a high flame for a minute.
Add finely chopped Chives/Spring Onions and cook briefly.
Immediately switch off the flame.
Serve Taugeh Goreng/stir-fried Bean Sprouts immediately.

NOTES :

Cook the ingredients over a high flame for a brief period of time.
Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
Adding Bird's-eye Chilly is purely optional.
If you want a less spicy version, add Pepper Powder instead of Chillies.
I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.