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CRUMBLE RECIPES
BLUEBERRY CRUMBLE

    I am not yet out of the Crumble hangover.  In recent months, I should say, I have repeated this recipe numerous times.  The major reason is the availability of fruits and converting them into desserts like crumble, I make my daughter eat fruits.  And this crumble recipe comes out to be a somewhat guilt free dessert with its mild sweetness and less fat.  Then if you love to top warm crumbles with cold ice creams then 🤔 I can't help it.  Whatsoever, there's always a place for some Desserts!!!

    This Blueberry Crumble is one easy and a quick fix dessert and all the more you can never go wrong with a Crumble recipe. Warm Crumbles - Crunchy with hearty Blueberry fillings, topped with Vanilla Ice cream, are indeed a treat to the senses.   You don't even need to cook the Blueberries, as you do it for Apple Crumble or Pear Crumble.  Just mix them up with Brown Sugar, a dash of Lemon Juice and just layer it up, then top it up with the Crumble Mix, bake it and there you go with a wonderful Dessert with all the goodness of Berries, warm and soothing to the senses.

CRUMBLE RECIPES
BLUEBERRY CRUMBLE

    While making Blueberry Crumble.  Remember these two main steps:

  • Blueberry Filling

  • The Crumble Mixture

 

Blueberry Filling:  

    In this crumble recipe, I have made with Blueberries and I loved them. You can add a variety of berries to make a berry crumble.  Substitute blueberries for other berry varieties like Strawberries, Raspberries, Blackberries, Cranberries etc.,  Since they may have a different sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling.


BLUEBERRIES
 

  • Blueberries – Just add a lot of Blueberries. The amount of filling is as your heart desires. So use loads of Blueberries or a combination of Berries if you prefer a lot of Berries in your Crumble Recipe.
  • Spices – The warmness of Spices is all about a Crumble Recipe. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe.
  • Lemon – Lemon helps to balance the overall taste note and also helps to moisten the Sugar & Berries. What you need is just a bit, which will help keep the flavours intact.
  • Sugar – Sugar sweetens the Blueberry filling. I have used Brown Sugar. 
  • No pre-cooking - And I haven't pre-cooked the Berries it as I do for Apple Crumble or Pear Crumble before baking them.  Blueberry (or berries) do not need much of a cooking and turns soft while baking.  So extra cooking is not necessary while making Crumble recipe with berries. 
 

The Crumble:

 

CRUMBLE
CRUMBLE MIXTURE


     Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

Some recipes call for Oats flour or Oats instead of All-purpose flour.

    As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips, rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.

     And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble.  


For more CHRISTMAS RECIPES, Click here...

 

 

Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM


Preparation Time - 30 - 45 Minutes

Baking Time - 30-45 Minutes

 

For more BAKED GOODIES, Click here... 

 

 

HOW TO MAKE BLUEBERRY CRUMBLE 

CRUMBLE RECIPES
BLUEBERRY CRUMBLE


INGREDIENTS:

For Blueberry Filling:

Blueberries - 1 - 11/2 Cups
Brown Sugar - 120 Grams
Lemon Juice - 1 Tablespoon
Cinnamon & Nutmeg Powder - 1/4 Teaspoon

 

For Crumble:

All-purpose flour - 100 Grams
Blanched & Toasted Almonds - 50 Grams
Brown Sugar - 75 Grams
Cold Unsalted Butter - 75 Grams
Cinnamon & Nutmeg Powder - 1/2 Teaspoon
Salt - To Taste



CRUMBLE RECIPES
BLUEBERRY CRUMBLE

METHOD:

For Blueberry Filling:

 

  • Wash the Blueberries through running water and allow it to drain through a colander.
  • Sprinkle Brown Sugar, Cinnamon & Nutmeg Powder and give a good toss.
  • Add a drizzle of Lemon Juice and mix well.
  • The Blueberry filling is ready for baking.
 

For the Crumble:

 

  • Blanch the Almonds, Sliver them into thin slices, and toast them on a low flame until crispy.
  • Chill the bowl in which you are going to prepare the crumble. 
  • Cut butter into cubes and leave it in the refrigerator until use.
  • In a bowl, combine All-purpose Flour, Almond Slivers, salt & brown sugar.
  • Mix until well combined.
  • Add chilled butter cubes to the flour. 
  • Gently toss it up with a fork until it crumbles. 
  • Alternatively, use your fingertips, gently rub the butter into the flour until the mixture looks like breadcrumbs/streusel mixture. 
  • Make sure that your hand & finger are cold while doing this step. Can dip your hands in ice-cold water and wipe off any moistness before doing the process.
  • This is to avoid melting the butter, which will alter the texture of the crumble.
  • If you have a food processor, the job gets easier. I do not have one & did the step using my hands or simply toss up the ingredients using a fork.
  • If using a food processor, place the flour, butter and process, using the pulse button, for 10-15 seconds until the mixture is crumbly.
  • Leave this in the refrigerator until use.
 
 
 

For Blueberry Crumble:

 

  • Preheat the oven to 180 °C.
  • Take an ovenproof dish, big enough to hold all the ingredients.
  • Grease the baking dish with a bit of butter.
  • Now, spread out the Blueberry Filling in the baking dish.
  • Pour in any sauce left in the pan & even it out with a spatula.
  • Now, sprinkle the crumble mix in an even layer over the top of the Blueberry Filling.
  • Place the dish on the middle rack in the Oven.


  • Bake for about 30 Minutes.  Then turn the baking dish around halfway through cooking.
  • The Crumble would be ready when the topping turns golden, and the juices starts to bubble out.
  • It took around 30-45 minutes for me to bake this Blueberry crumble.
  • Serve Blueberry Crumble warm, topped with  a hearty dollop of Vanilla Ice cream or Custard. 

 

CRUMBLE RECIPES
BLUEBERRY CRUMBLE

NOTES:

  • I have used slivered and toasted Almonds in the crumble mixture.
  • Can swap it with your preferred nuts.  
  • Can use Light Brown Sugar or Brown Sugar. Suit your preference.
  • Can make the same recipe with fruits like Apple, Pear, Peach, Plum, Apricot, Rhubarb, etc.,
  • This is a Blueberry Crumble recipe and I have made it with just Blueberries.  Can make it with a combination of your preferred Berry varieties.

Nasi Bunga Telang, authentic Malaysian blue pea flower rice naturally dyed vivid sapphire hue, served on a banana leaf inside a wicker basket with fresh butterfly pea blossoms.
Nasi Bunga Telang: Aromatic Blue Pea Flower Rice Recipe

Authentic Nasi Bunga Telang Recipe (Butterfly Pea Flower Rice)

Looking for a striking, fragrant dish to elevate your dinner table? This authentic Nasi Bunga Telang recipe features aromatic Jasmine rice naturally dyed, an exquisite, vivid sapphire hue using fresh or dried butterfly pea flowers. Infused with coconut milk, lemongrass, kaffir lime leaves, and pandan, this iconic Malaysian blue rice delivers a subtle, exotic flavour profile that pairs flawlessly with spicy curries. 

Whether you want to recreate a traditional Nasi Kerabu or add visual magic to your everyday meals, learning how to make blue rice with butterfly pea flower is incredibly simple, entirely natural, and bound to impress your guests.

      ↓ JUMP TO RECIPE  

A plate of authentic Ayam Masak Merah (Malaysian Red Chicken Curry) in a rich, glossy crimson tomato chilli gravy garnished with onion rings and fresh red chillies, served with Nasi Minyak in the background.
Authentic Ayam Masak Merah (Malaysian Red Chicken Curry)
 

Ayam Masak Merah Recipe

    Ayam Masak Merah (Malaysian Red Chicken Curry) is a luscious, bright crimson dish featuring succulent fried chicken bathed in a spicy, tangy, and slightly sweet tomato-chilli sambal.  This authentic Malay style chicken curry is a prominent feature at festive occasions like Eid (Hari Raya) and traditional weddings across Malaysia, Singapore, and Indonesia. Though its fiery red hue looks intimidating, the heat can easily be adjusted from mild to robust. 

    The secret to an extraordinary Ayam Masak Merah lies in the art of patience—slow-cooking the freshly ground spice paste until the oil separates, creating a silky, flavourful gravy that infuses beautifully into the meat.

      ↓ JUMP TO RECIPE  
Top view of Acar Jelatah featuring sliced pineapple, cucumber, onions, and red chillies in an orange dish.
Acar Jelatah – Malaysian Pineapple & Cucumber Salad

Acar Jelatah – Malay Pineapple & Cucumber Salad

The Tangy, Crunchy Sidekick Your Festive Table Deserves!

    Ever had Nasi Biryani, so rich served with decadent side dishes like Ayam Masak Merah or Rendang, it begged for a sidekick? A cool, crunchy, tongue-tingling kind of sidekick? 

    Fresh, crunchy, and bursting with tang – Acar Jelatah is the ultimate Malaysian side dish that brings balance to rich mains like Nasi Biryani, Nasi Minyak, Nasi Bunga Telang, or Nasi Kuning  and Ayam Masak Merah or Rendang. This Malay Salad is made with cucumber, pineapple, onions, and chillies, this quick pickled salad is a staple in Malay cuisine. Whether it’s served at a festive kenduri or a casual Friday biryani lunch, this refreshing acar cuts through spice and heaviness with its zesty simplicity. In this post, I’ll share my go-to Acar Jelatah recipe, personal stories, tips, variations like Acar Timun & Acar Nenas, and why this humble side deserves a spotlight.

      ↓ JUMP TO RECIPE  

 

A vibrant plate of fluffy Malaysian Ghee Rice (Nasi Minyak) served on a banana leaf with Ayam Masak Merah and crisp Acar Jelatah salad.
Authentic Malaysian Nasi Minyak Recipe with Ayam Masak Merah

Authentic Nasi Minyak Recipe: Malaysian Ghee Rice

Nasi Minyak, or Malaysian Ghee Rice, is the ultimate festive, aromatic rice dish that anchors traditional Malay weddings and festive Raya feasts. Infused with pandan, lemongrass, and rich evaporated milk, this fluffy basmati rice dish offers a cornucopia of flavours and vibrant colours that elevate any meal. Learn how to cook perfect, non-greasy Nasi Minyak using a stovetop, rice cooker, or microwave with our authentic, foolproof recipe guide.

      ↓ JUMP TO RECIPE  



MAMADIKAYA PAPPU
ANDHRA MANGO DHAL - MAMADIKAYA PAPPU

   

      Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do.  The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more, it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal.  

    The original inspiration for this Andhra Style curry got into my head from Amulya Malladi's Novel - The Mango Season & Song of a Cuckoo Bird. In the Mango Season Novel, she even has written a brief recipe for Mango Pappu which inspired me to the core and the next time when got a few Raw Mangoes, I cooked this curry. In the novel A Cuckoo Bird, the kids at the ashram would look forward for this curry during Mango season.

    The recipe was more or less similar to Thalicha Paruppu & Andhra Tomato Pappu, but the addition of Raw Mangoes in dhal literally fancied my instincts - for a person who loves tangy food, needless to say... This Andhra Style Mango Dhal gave a wonderful flavour with a high note of tanginess in its taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu.  As this recipe is cooked along with a good amount of Mangoes, the recipe gets to be known as Mamadikaya(Mango) Pappu.

      Mamadikaya Pappu 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 Mango Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar Dhal/Pigeon Pea Dhal.  Mangoes are cooked along with the Dhal, and then mashed & mildly seasoned with Onions & Garlic & then the dhal is tempered with spices which gives additional notes of flavours to this dish. I have left a few Mango Pieces without mashing, so that I could bite into some raw mangoes from the curry. 

    I usually cook Dhal in a Pressure Cooker, which makes the cooking faster. And all the more, it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker.  Can soak the Tuvar Dhal 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 Mango Pappu.


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

For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...

 

HOW TO MAKE ANDHRA MANGO DHAL - MAMADIKAYA PAPPU 

MAMADIKAYA PAPPU
ANDHRA MANGO DHAL - MAMADIKAYA PAPPU

 

For Cooking the Dhal:

Tuvar Dhal - 1/2 Cup
Green Chillies - 2-3 Nos.
Turmeric Powder -  1/4 Teaspoon
Water - 2 Cups
Oil - 2 Teaspoons

 

For Mango Pappu:

Raw Mangoes - 1 Cup
Water - 1/2 Cup
Salt - To Taste

To Sauté:

Oil - 2 Teaspoons
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 2 Nos.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Cumin Seeds - 1/4 Teaspoon 
Shallots - 5-6 Nos.
Garlic - 2 Cloves


For Garnishing:

Coriander Leaves

 

METHOD:

To Cook the Tuvar Dhal:

In a Sauce Pan:

  • Wash the Dhal twice or thrice or until water runs clear.
  • Soak Tuvar Dhal in ample of water for about 20-30 Minutes(Optional).
  • Once soaked, drain & discard the water used for soaking.
  • Pour about 2 Cups of Water in a saucepan and allow it to boil.
  • Add 1/2 a cup of Tuvar Dhal along with a small piece of Tamarind to the water and give a quick stir.
  • Let it boil.
  • Once it starts to boil, reduce the flame and cover the saucepan.
  • Stir the Dhal occasionally and ensure that the Dhal is evenly cooked.
  • Can add more water if required.
  • Ensure that the Dhal doesn't get burnt at the bottom.
  • Once cooked, switch off the flame and keep it aside.
  • We need a slightly overcooked Dhal for this Mango Pappu recipe.
  • Mash the Tuvar Dhal and keep it aside.

In a Pressure Cooker:

  • Wash the Dhal twice or thrice or until water runs clear.
  • Pour about 11/2 Cups of Water to 1/2 a cup of Tuvar Dhal.  
  • Add a small piece of Tamarind to the above and give a quick stir.
  • Place the bowl inside the Pressure Cooker.
  • Fix the gasket inside the lid and cover the pressure cooker.
  • Begin cooking under pressure over high heat for a Whistle or two.
  • Then lower the flame and cook for another 2 or 3 whistles.
  • Switch off the flame and wait for the pressure to release.
  • Once the pressure is totally released, open the lid and remove the bowl with cooked dhal from the pressure cooker.
  • Mash the Tuvar Dhal and keep it aside. 

For a detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...
 

FOR MANGO PAPPU:


  • Clean, Peel and cut Raw mangoes into pieces.
  • Then Add Mango Pieces to the Dhal and cook until Mangoes turn soft & cooked.
  • Once, the mangoes are cooked, retain a few Mango pieces from the dhal and mash the rest of the Mangoes along with the dhal and keep it aside.

For Seasoning the Dhal:

  • Wash the Garlic with skin on.
  • Pound the Garlic cloves slightly and keep it aside
  • Heat oil in a Pan, splutter Mustard Seeds, Dry Red Chillies, Asafoetida Powder & Cumin Seeds(let the flame be at low).
  • Immediately add finely chopped Shallots, pound Garlic, Curry Leaves and sauté until Shallots turn translucent.
  • Now add mashed Tuvar Dhal & mangoes and give a quick stir.
  • Add in the retained Mango Pieces & pour about 1/2 a cup of Water along with a dash of Salt & a pinch of Sugar.
  • Let it cook on a medium-low flame for about 5 Minutes, or until it reaches the desired consistency.
  • Garnish the Mango Dhal/Mamadikaya Pappu with finely chopped Coriander Leaves and immediately switch off the flame. 
  • Serve Mango Pappu hot with Rice and a hearty drizzle of Ghee.

For HOME-MADE GHEE RECIPE, Click here...

 

NOTES:

  • Andhra Style Mamadikaya Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
  • Can make the same recipe with Yellow Moong Dhal or Masoor Dhal too.
  • 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 seasoning, or cook the Dhal Al dente to suit your preference.
  • I have used about a cup of Raw Mangoes in this recipe.  Adjust the amount of Mangoes to suit your taste.
  • Andhra Mango Pappu curry is a tangy curry.  If the Mangoes aren't tangy enough, can add Tomatoes or Tamarind to balance the taste.
  • Adjust the consistency of Mango Pappu to suit your preference.
  • Adding sugar helps to balance the overall taste, but it is purely optional.


Vazhakoombu & Chuvanna/Van Payar Thoran
PLANTAIN FLOWER AND RED BEAN STIR FRY

    Vazhappoo Thoran/Upperi is a simple Kerala Style stir-fry prepared with finely chopped Plantain Flower, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. This recipe, in addition to the Plantain Flower, has Red Bean in it. I have not seen anybody in the family cook this way and when I ate it at Shreedhareeyam Ayurvedic hospital, it was an all new combination for me.  They used to serve thorans like Vazhakoombu cooked along with Red Bean.  Raw Papaya cooked along with Green Gram etc.,
     If you have a lot of patience and all the more if you are health conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.   
     Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). And we can find a combination of a Dhal/Bean & a vegetable cooked in the form of Thorans, Kootu, Erissery etc., in Kerala Cuisine. Vazhapoo when combined with Red Bean goes hand in hand in terms of colour, taste & texture.  It is a wonderful combination, equally nutritious and delicious.  Try this combo thoran in your Vishu Sadhya spread out this year.


For more SADHYA RECIPES, 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


 For more Recipes FROM GODS OWN COUNTRY, Click here...


HOW TO MAKE  VAZHAKOOMBU & VANPAYAR THORAN - PLANTAIN & RED BEAN STIR FRY
Vazhakoombu & Chuvanna/Van Payar Thoran  
PLANTAIN FLOWER AND RED BEAN STIR FRY

INGREDIENTS:

For Vazhakoombu & Chuvanna/Van Payar Thoran:

Plantain Flower/Banana Blossom - 1 Flower 
Red Bean - 1/4 Cup
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Teaspoon 
Cumin Seeds - 1/4 Teaspoon
Coconut - 2-3 Tablespoons
Salt - To Taste
Sugar - a Pinch


For Tempering :

Mustard Seeds - 1 Teaspoon
Curry Leaves - 1 Sprig
Coconut oil - 1 Tablespoon.


METHOD:

To soak & cook Red Bean:

  • Clean, wash and soak Red Bean with ample of water overnight.
  • Discard the water used for soaking.
  • Pour about 3/4 - 1 cup of water to the soaked Red Bean.
  • Pressure-cook the soaked Red Bean on a high flame for 3 Whistles and for 3-4 Whistles on a low flame.
  • Switch off the flame and allow it to cool.      

For more details on How to cook Beans Lentils and Pulses, click here ...

To clean & cut Plantain Flower/Banana Bloassom:

  • Meanwhile, clean the Banana Blossoms, finely chop them and soak it in acidic water. 
  • Drain and squeeze out the excess water from finely chopped Banana Blossoms

For How to clean Plantain Flower/Banana Blossoms, Click here...

 

Vazhakoombu & Chuvanna/Van Payar Thoran
PLANTAIN FLOWER AND RED BEAN STIR FRY

For Plantain Flower & Red Bean Thoran: 

  • 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 sauté until Shallots turn translucent.
  • Add in the Turmeric  Powder, Cumin Seeds and give a quick stir, fry this on a very low flame for few minutes.
  • Now add chopped Plantain Flower/Banana Blossom along with a dash of Salt & a pinch of Sugar.
  • Cover and cook briefly.
  • Once, the  Plantain Flower/Banana Blossom turns soft & cooked, add the cooked Red Bean along with grated Coconut and mix well.
  • Cook for a while on a low flame.
  • Vazhakoombu & Chuvanna Payar(Vanpayar) Thoran can be served as a side dish for Rice.

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.  
  • Can substitute Red Bean with Green Grams too.  Cook accordingly.


MORU CURRY WITH FRESH CUCUMBERS
VELLIRIKKA MORU CURRY/PULISSERY

     Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.
 

    Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic, Cumin Seeds, and then it is mixed along with Curd/Yogurt. The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.   

    You can find a wide range of Moru Curry or colloquially called Pulissery when it comes to Kerala Cuisine. Moru Curry/Moru Kootan is a commonly & frequently prepared side dish in a Kerala household.

Prevalent Moru Curry/Pulissery from God's own Country:

  • Kumbalanga/Ash Gourd Moru Curry
  • Simple Moru Kachiyathu/Morukoottaan (with no Vegetables/fruits)
  • Chena(Elephant Yam) Moru Curry
  • Chembu(Taro) Moru Curry
  • Nendhra Kaya Moru Curry
  • Vellirikka(Yellow Cucumber) Moru Curry 
  • Vendakka Moru Curry
  • Mathanga Pulissery
  • Mambazha Pulissery
  • Pineapple Pulissery
  • Nendhra Pazha Pulissery

    The list is long enough, but the recipe remains the same irrespective of the type of Vegetable or Fruit used for this Curry. In this recipe, I have used fresh Cucumber slices.  I have not cooked the Cucumber, and I love the freshness and crunchiness of fresh Cucumbers in this Moru Curry.  Just add a few slices of fresh Cucumber when the Moru Curry is still hot and leave it aside until you serve.

MORU CURRY WITH FRESH CUCUMBERS
VELLIRIKKA MORU CURRY/PULISSERY

    Fresh Cucumbers & Moru Curry would be one best dish for Summer and also would suit well to be served in a Sadhya for the upcoming Vishu.  It is quite common in an Indian household to cook accordingly during seasons and in summer you can find a wide range of recipes with water laden vegetables and body cooling ingredients. Vellirikka Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this fresh Cucumber Moru Curry also serves best for digestion.


For more SADHYA RECIPES, click here...

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


Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

 

For more recipes from GODS OWN COUNTRY - KERALA  click here...

 

HOW TO MAKE VELLIRIKKA MORU CURRY/YOGURT CURRY WITH FRESH CUCUMBER

MORU CURRY WITH FRESH CUCUMBERS
VELLIRIKKA MORU CURRY/PULISSERY


 INGREDIENTS:

FOR MORU CURRY WITH FRESH CUCUMBER:

Fresh Cucumber - 3/4 Cup
Curd/Yogurt - 1 Cup
Turmeric Powder - 1/4- 1/2 Teaspoon
Salt - To Taste
Sugar - a Pinch

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's
Water - 1/4 Cup(or as required)

For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's
Curry Leaves - a Sprig.

METHOD:

  • Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
  • Wash, and cut off the ends of the Cucumber and then cut it into big pieces. Keep them aside.
  • Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
  • Pour the ground coconut mixture into a pan, add turmeric powder & salt to it and mix well.
  • Cook this on a very low flame until the Curry is just about to boil.
  • Pour in the beaten Curd/Yogurt mix and give a quick stir.
  • Keep this on a very low flame and cook for a brief moment, stirring continuously.
  • Switch off the flame.
  • For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
  • Pour the tempering into the Moru Curry
  • Now add fresh Cucumber pieces and give a quick stir.
  • Cover and keep it aside until you serve. 
  • Serve Vellirikka Moru Curry along with steamed white Rice/ Kerala Rose Matta Rice.

 

MORU CURRY WITH FRESH CUCUMBERS
VELLIRIKKA MORU CURRY/PULISSERY

 

NOTES:

  • Sour Curd/Yogurt serves best for the recipe.
  • Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
  • Do not over boil after adding Curd/Buttermilk to the Curry.
  • Otherwise, the curry may curdle and become watery.
  • Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
  • Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
  • I have used fresh cucumber(green tender variety) pieces in this moru curry.  I have not cooked it.
  • Can cook the same Vellirikka Moru Curry with Yellow Cucumber.  
  • While using Yellow Cucumber, Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
  • Can add a pinch of Sugar, if preferred.
  • Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
  • If preparing for Sadhya can avoid adding the garlic clove.

VISHU SADHYA SPECIAL
CHAKKA AVIYAL - JACK FRUIT AVIYAL

     "Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo.  Shredding the beauty and bounty announcing the arrival of New Year in South India.  Vishu - Malayalam New Year & I have loads of memories celebrating this festival as 'Vishu' at home.  Vishu is round the corner and many of us have already been thinking what could be prepared for the special day's Sadhya spread out - Vishu Sadhya.

    When the Summer hits, the seasonal fruits like Chakka & Manga(jack fruit & Mango) could be found in abundance in the households.  A Kerala backyard would surely have a Jackfruit & a Mango Tree by default, and it is the season when the produce finds its peak.  Even the market would be loaded with Jack fruit & Mangoes.  Vishu which comes during the Season and a Vishu Sadhya would mostly showcase dishes with Raw or Ripe Jack Fruit & Mangoes.  Dishes like Mango Pachadi, Mambazha Pulissery, Manga Curry, Chakka Aviyal, Mambazha Pradhaman or Chakka Pradhaman would be cooked for Vishu Sadhya when Mangoes and Jack fruits are in season.  So, why not try out a dish with the seasonal produce for this year's, Vishu Sadhya?

    In a long list of side dishes served in a Sadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Mostly local Vegetable are used to while preparing Aviyal. Here comes, a dish with a twist to the traditional Aviyal - Chakka Aviyal.  Chakka Aviyal is one of the most traditional methods of cooking Raw Jackfruits along with Jack fruit Seeds & Mangoes.  It is normally prepared with Raw Jack fruit & Mangoes.  Though the seeds from Raw Jackfruit are added, the Seeds from Ripe Jackfruit tastes great in this Chakka Aviyal adding an overall texture to the dish.  

VISHU SADHYA SPECIAL
CHAKKA AVIYAL - JACK FRUIT AVIYAL

    Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root. You can add it to a variety of dishes, such as curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc.,   The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help.   Jackfruit is green when unripe, with soft and not so-yellow interior.  Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Aviyal.  It should have Fruit Pods and the seeds should be soft too. 


During the season where chakka or jackfruit is available aplenty, think up of unique ways to cook th...

Read more at: https://www.onmanorama.com/food/mrs-k-m-mathew/2018/06/30/chakka-aviyal.html

For more  SADHYA Recipes, click here...

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

 

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

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL


VISHU SADHYA SPECIAL
CHAKKA AVIYAL - JACK FRUIT AVIYAL

INGREDIENTS :

For Chakka Aviyal:

Unripe/Raw Jackfruit - 2 Cups
Jack Fruit Seeds - 1 Cup
Raw Mango - 1/2 Cup
Turmeric Powder - ½ Teaspoon
Water - 1/4 Cup
Salt - To Taste 
Sugar - a Pinch 

To Grind :

Green Chillies - 4–5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

To Clean & Cut the Raw Jack Fruit:

  • Cut open the unripe/raw Jackfruit, remove the centre core(which has latex).
  • Cut through the rags and remove the Fruit Pods along with the Seeds.
  • Can use few soft rags sticking on to the fruit pods for cooking.
  • Cut open the Fruit Pods and remove the seeds from the pods, discard the soft seed shells, then clean & peel the Jackfruit Seeds.
  • Chop the Fruit Pods and the soft Seeds & keep them aside.

To Clean & Cut the Jack Fruit Seeds:

  • Use a handful of Jack fruit seeds from fully ripe Jackfruit pods.
  • Peel off the white shell from the Jackfruit Seeds.
  • Soak the Jackfruit Seeds in Water for at least 3–4 hours or overnight.
  • Scrape out the brown skin from the Seeds (Soaking helps you to scrape out the skin easily)
  • Cut the Seeds into small pieces, wash and keep it aside.

For Chakka Aviyal: 

VISHU SADHYA SPECIAL
CHAKKA AVIYAL - JACK FRUIT AVIYAL
  • Cook the chopped Jackfruit Pods, soft jack fruit seeds & Jack fruit seeds (from Ripe Jack fruit) in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. 
  • Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two.
  • Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
  • Once the Jackfruit Pods and Jack fruit Seeds turn soft and tender, switch off the flame.
  • Now add chopped Raw Mangoes and cook this on a low flame until the mangoes turn soft & cooked. 
  • Meanwhile, heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
  • Immediately add Grated Coconuts, Curry leaves and give a quick stir.
  • Fry this on a very low flame for about a minute.
  • Grind this coarsely and keep it aside.
  • Add the coarsely ground Coconut Mix and mix well.
  • Leave this on a low flame for a few minutes, or until the raw flavour goes.
  • Pour in the Curd and give a quick stir.
  • Add a pinch of Sugar and mix well.
  • Simmer the mix for about 2–3 minutes, or until it turns semi-dry.
  • Finally, finish off the dish with a drizzle of Coconut Oil and garnish it with Curry Leaves.
  • Chakka Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
  • Aviyal is one must-have dish when it comes to a Kerala Sadhya/Banquet.

NOTES :

  • Do not overcook the ingredients for this Aviyal.
  • I have used Raw Jack fruit, soft jackfruit seeds, Jack fruit seeds from ripe Jack fruits and Raw Mangoes in this Chakka Aviyal.  
  • Can also add Nendhra Kaya (Raw Nendhra Banana), Vellirikka(Yellow Cucumber), Drumsticks et., into this Aviyal.  Some even add a few pods of Ripe Jack Fruits into this Aviyal, which gives a slight sweetness to the dish.
  • Adjust the amount of Raw Mangoes to suit your preference of tanginess.
  • Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
  • Chakka Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
  • Adding Sugar helps to balance the overall taste of this dish, but it is truly optional.
  • Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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