Kaithachakka Tenga Aracha Curry/Pineapple Coconut Curry

Kaithachakka Tenga Aracha Curry

Kaithachakka/pineapple tenga aracha curry is a simple curry that can be served with rice. It can also be served as a todu curry for Sadhya. Since Onam festival is next week, I wanted to share this fairly easy to make sadhya recipe.This curry is new to me. When you taste it, you will love the simplicity of this curry, plus it is easy to whip up and exotic in taste. It looks and tastes similar to pineapple pachadi, but it has dominant taste and flavor of coconut. We had this curry a few times during our recent trip to Kerala and it is curry made on special occasion. I believe it is a central Kerala style recipe. This is a mouthwatering delicacy, entirely vegan and full of flavors. It has the tangy sweetness of pineapple and flavor of coconut. I am fan of anything  made with pineapples and if you are like me please check out my other pineapple recipes. I will share the links of the recipes at the end of this post. This is a delicious pineapple curry, try it you will surely love it

Ingredients
Chopped pineapple- 3 cups
Coconut grated- 2 cup
Tamarind water- 1 tbs
Turmeric power- 1/2 tsp
Cumin- 1/2 tsp
Sugar - 1/2 tsp optional
Salt to taste
Green chilly-2
Mustard seeds- 1/2 tsp
Fenugreek powder- a pinch
Dry Red chilly -2
Curry leaves- a few
Coconut oil- 2 tsp

Cooking time-20 minutes
Cuisine- Kerala/South Indian
Recipe type- Curry 
Serves-5

Cut pineapple into small pieces. In a pot add pineapple pieces, turmeric powder,salt and tamarind water. Pour one cup of water and cook pineapple till it is soft  and mushy. Gently mash the cooked pineapple with the back of a spoon. Taste test for the sweetness. If it is too sour add 1/2 tsp of sugar.

Make a fine smooth paste of grated coconut and cumin. Finally grind two green chilly and add this coconut paste to the cooked pineapple. Allow it to simmer on low flame for one minute. Add roasted fenugreek powder mix well and switch off the flame.
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry till crispy. Pour this over the curry. It is ready to be served.

If you like this recipe pls check these recipes too

Pineapple Pulisheri
Pineapple Rasam
Pineapple Achar
Mango/Mambazham Pachadi
Vellarikka/Cucumber Pachadi

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Hope you will all enjoy!

Potato Masala/ Sadhya Urulakizhangu Masala

Potato Masala/ Sadhya Urulakizhangu Masala

Today's recipe is a spicy potato masala/urulakizhangu masala that I often make as a side dish for chapathi. But this is also an integral part of Kerala Sadhya. This Sunday malayalees around the world will be celebrating Vishu/ Kerala New year. So this is the perfect time to share some Sadhya recipes. Sadhya is a hearty meal, a vegetarian feast with rice and curries ranging from mild and flavorful vegetable and lentils curries to more spicy vegetable curries like this potato masala. Due to this wide range of flavors, one can doubt whether it will be hard to appreciate each dish separately. As an ardent Sadhya lover, let me tell you each curry has its distinctive unique flavor and texture. In Trivandrum area, there is another version of potato curry. It is Vada kootu curry. Small deep-fried lentil balls cooked in potato curry.

Most of the recipes of Kerala Sadhya have been passed down generation after generation, but each region has their specialties. This is a Trivandrum style sadhya potato curry and I learned this recipe from my mom.Urulakizhangu masala is a blend of vegetables, fiery spices and roasted coconut adds great flavor and taste. You can use carrots, peas, cauliflower or mushrooms along with potatoes. Try this recipe, you will surely love it.

Cooking time - 20 minutes
Cuisine: Kerala/South India

Ingredients
Potato-4 medium size
Carrot chopped- 1 cup
Onion sliced- 2 medium
Tomato -2
Ginger garlic paste- 2 tsp
Curry leaves- 2 springs
Turmeric powder- 1/2 tsp
Pepper powder - 1/2 tsp
Chilly powder-2 tsp
Coriander powder- 2  1/2 tsp
Garam masala- 1 tsp
Meat masala- 1 tsp
Coconut milk- 1/2 cup
Grated coconut- 3/4 cup
Oil
salt to taste

Steps and tips to make tasty potato masala...
Roasting the coconut is an important step. Roast the coconut in a low flame. Do not rush this process. The high flame will give the coconut a burnt or charred taste. Slow roasting will bring out the real sweet nutty flavor.
To bring in some extra flavor you can roast dry red chilly and curry leaves along with coconut. You can add 4 to 5 dry chilly and avoid adding the chilly powder. Make it into a really fine smooth paste.I used Russet potatoes for this recipe. It is good for curries. When cooked inside becomes soft and creamy. It will soak up the curry sauce. But you can use potatoes of your choice.
Continue reading for full recipe...

How to make Potato Masala

Heat one tsp of oil in a pan. Add coconut and a few curry leaves. Roast till the coconut becomes brown. When it cools down make a smooth thick paste.

Heat oil a heavy bottom pan and saute thinly sliced onion, curry leaves till its golden brown. Saute ginger-garlic paste till the raw flavor disappears. Add chopped tomatoes and saute till tomato becomes soft and mushy.
Add turmeric powder, chilly powder, coriander powder, pepper powder and salt. Stir for a minute and add chopped potatoes and carrots.
Add coconut milk and 1 cup of water, cover and cook till the potatoes is soft and cooked. Finally add the roasted coconut paste,garam masala, meat masala and mix well. Allow to simmer and the gravy to thicken. Serve with rice or chapathi.

Like this recipe, try other potato recipes from this blog,
Vada Kootu Curry/Potato and Fried Vada Curry
Mangalore Spiced Potatoes
Potato Carrot Stew
Potato and Poori Masala
Potato Bondas (snack)
Potato and Prawns Masala

Like to try Sadhya Recipes Check my 100 Kerala Sadhya Recipes

Happy Cooking!

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Hope you will all enjoy!

Chakkakuru Ularthiyathu/Jack fruit Seeds Stir-Fry

Chakkakuru Ularthiyathu/Jack fruit Seeds Stir-Fry

Chakkakuru ularthiyathu is a quick and yummy stir fry made with jack fruit seeds. Jack fruits is a common fruit in south India. It is seasonal fruit and is available this time of the year. Back home in Kerala mom used to save the jack fruit seeds to make curries and stir-fries. It is just like any other vegetable and is used to make oyichu curry or in aviyal or to make upperi.

Yellow edible plump bulbs are the fruit. Jack fruit seeds are nutritious just like the fruit. It is rich in protein, iron, vital minerals, and antioxidants. It is easy to add jack fruit seeds to your diet. Treat it like any other seeds and it is a yummy snack by itself. It can be baked or steamed. Chop them up to make stir-fries. This stir fry is tasty and spicy with the flavor of fennel seeds, curry leaves and coconut oil. It is a perfect side dish for rice

Cooking time 30 minutes
Recipe type- side dish- vegetarian
Cuisine- Kerala- Indian

Ingredients

Chakkakuru/jack fruit seeds- 1 lb

Pearl onions- 10-12

Garlic pod- 2 

Ginger chopped- 1/2 tsp

Sliced coconut- 3 tbs

Dry red chilly- 3-4

Chilly powder- 1/2 tsp (optional)

Turmeric powder- 1/4 tsp

Fennel  seeds- 1/2 tsp

Garam Masala- a pinch

Curry leaves- a few

Coconut oil- 1 1/2 tbs
Mustard seeds- 1/2 tsp

salt to taste

Wash chakka kuru/jack fruit seeds. Peel off the top white skin and scrape the bottom red skin. Cut into 3-4 small pieces. Cook jack fruit seeds along with turmeric, salt and one cup of water. Cover cook for 15 minutes in medium flame till it is soft and tender.
Method number 2 is to the jack fruit seeds. Pour water same level and cook for 20 minutes till the seeds are fork tender (just like potatoes ). Peel off the top white skin and cut into small pieces.

In the mortar pestle crush the dry red chilly, fennel seeds,shallot,garlic and a few curry leaves.

Heat coconut oil in a pan and add mustard seeds. When it splutters add the sliced coconut and saute till it turns golden brown. Next add the crushed shallot mixture and a few curry leaves  saute till it turns golden brown. Add chilly powder, garam masala and the cooked jack fruit seeds and stir fry in medium high heat for two to three minutes.  Serve as a side dish for rice.

You might also like,
Achinga Payar Chakkakuru mezhukkupuratti
Chakkakuru Muringakka Thoran
Chakka vattal/ Jack fruit chips
Chakka Ada
Chakka Varattiyathu
Chakka Puttu

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Uppumanga Kovakka Curry

Uppumanga Kovakka Curry

Uppumanga curry is a simple coconut based curry that is served with rice. It is made with salted mangoes and you can add vegetables or dried prawns to the gravy. Uppumanga is a traditional recipe. Raw tender mango  are selected and preserved in salted water. It can be used later to make pickles,curries and  chamanthy/chutney.

Ingredients
Kovakka/Ivy gourd sliced- 2 cup
Uppumanga/brine mango - medium-2 chopped
Pearl onion- 4-5
Green chilly- 4
Ginger- 1 inch thick
garlic - 2 pods
Coconut grated - 1 cup
Turmeric powder- 1/2 tsp
Chilly powder- 1/3 tsp
Cumin - 1/2 tsp
Curry leaves- a few
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Dry red chilly-2
Salt to taste

Make a fine paste of coconut, chilly powder, and cumin. Add shallots and ginger and garlic in the end and give one quick pulse.

Cook chopped kovakka/Ivy gourd and uppumanga/salted mangoes along with  turmeric,  green chilly and half cup of water. You can add salt if needed in the end.
When it is almost cooked add the coconut paste, cumin powder and simmer for two more minute in medium flame.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add one sliced shallots, curry leaves and dry chilly and fry. Pour this over the curry and mix.Serve with rice.

Try it,
Hope you will all enjoy!

Tomato Dates Curry/Thakkali Enthapazham Curry

Tomato Dates Curry/Thakkali Enthapazham Curry

This is a sweet and sour curry made with tomato and dates. It can be served as a chutney or as a thodu curry for sadhya. It can be served along with pickles and pachadi. It is quick and can be made in a jiffy. Try this you will surely love it.

Ingredients
Tomato- 3 medium

Dates -8-10 seedless
Ginger- 2 tsp chopped
Onion- 1 small
Tamarind- small ball
Jaggery- 2 tsp (powdered)
Curry leaves- a few
Turmeric powder- a pinch
Chilly powder-11/2 tsp
Pepper powder- 1/2 tsp
Fenugreek powder- 1/2 tsp
Cumin powder- 1/8 tsp
Oil
Mustard seeds- 1/3 tsp
salt to taste
 

Soak  dates for one hour. When it gets soft remove seeds and mash  with hands to into a pulp. Soak tamarind and also extract its pulp.

Heat oil in a pan and add mustard seeds. When it splutters and add chopped onion,ginger curry leaves. Saute till it turns golden brown.

Add the chopped tomatoes and cook till it is soft. Next goes in turmeric powder,chilly powder, fenugreek powder, pepper powder,cumin powder, salt. Saute this for a minute and cover and cook for three minutes. Now add the dates pulp  and tamarind pulp. Cook for another three minutes and allow it to reduce and thicken. Finally add powdered jaggery and mix till well blended.

Try it,
Hope you will all enjoy!

Padavalanga Chena Kootu/ Snake gourd Yam Curry

Padavalanga Chena Kootu/ Snake gourd Yam Curry

Padavalanga Chena Kootu/ Snake gourd Yam Curry is delicious and healthy combo of vegetables and chickpeas. Kootu curry is an integral part in Kerala Sadhya and is relished along with aviyal and erisseri .Kootu curry has a wonderful aroma of roasted coconut.You can use any combination of vegetables and lentils to make kootu curry. Earlier I posted a combination of plantains and yam. Try this, you will surely love it.


Ingredients
Chena/elephant yam- 2 cups
Padavalanga chopped- 2 cups
Chickpeas- 1/2 cup
Whole Black Pepper- 1 tsp
Dry red chilly- 4
Grated coconut- 3/4 cup
Turmeric powder- 1/2 tsp
Cumin- 1/3 tsp
Ghee- 1 tsp
Jaggery - 1 tsp
Salt to taste
 
For seasoning-
Shredded coconut- 1/3 cup
Mustard seeds- 1/2 tsp
Whole Pepper - a few
Dry red chilly -2
Curry leaves- 2 springs

Soak chickpeas for about 4 hours and then pressure cook it and keep aside. Add water to the same level as chick peas in the pressure cooker and cook till three to four whistles.

Cut yam and padavalanga/snake gourd into cubes and cook them along with salt and turmeric and sliced green chilly. Add a little bit of oil to prevent sticking. You will need around a cup of water to cook the vegetables. Add the cooked chick peas and mix.

Heat one tsp of oil in a pan and roast dry red chilly, whole pepper and cumin. Add this with 3/4 cup of grated coconut and make it into a fine paste. Add this to the cooked vegetables along with one tsp of powdered jaggery.Mix well.

Heat oil in a pan and add mustard seeds. When the splutter add dry red chilly, pepper corns and curry leaves and fry for a minute. Add shredded coconut 1/3 cup and roast till brown. Add this to the cooked vegetable and mix. Serve with rice.

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Achinga Payar Chakkakuru Mezhukkupuratti/Yard Beans Jack fruit Seeds Stir Fry

Achinga Payar Chakkakuru Mezhukkupuratti

Achinga payar or yard beans is a very common vegetable grown in Kerala and it is a healthy and delicious vegetable. It tastes best in stir fries and I have already posted one recipe with yard beans and raw plantain. This is another combo with chakka kuru/jack fruit seeds. Jack fruits are seasonal fruit but seeds can be preserved for few more months. It can be used in curries and stir fry. Try this yummy combo,you will surely love it.

Ingredients

Achinga payar- cut into  one inch piece- a small bunch

(approximately 2cups)

Chakkakuru/jack fruit seeds- 15 nos

Shallots- 8-10

Crushed red chilly- 1/2 tsp

Red chilly powder- 1/2 tsp

Pepper powder- a pinch (optional)

Turmeric- 1/4 tsp

Garlic- 2 cloves

Curry leaves- a few

Coconut oil- 1 1/2 tbs
Mustard seeds- 1/2 tsp

salt to taste

Wash chakka kuru/jack fruit seeds. You can cook it in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 minutes ( one whistle). When it cools down,gently peel off the top white skin and the bottom red skin. Cut into small pieces.

Cook achinga payar/yard beans, cooked jack fruit seeds along with turmeric powder, pepper powder salt and a few drops of coconut oil.Add about 1/4 cup of water and cook till the vegetables are soft.

 In a mixer crush garlic,shallots,curry leaves into a course mixture and keep aside.

Heat coconut oil in a pan and add mustard seeds. When it splutters add the crushed shallot mixture few curry leaves and crushed red chilly and saute till it turns golden brown. Add chilly powder and saute for another minute.

Add in the cooked vegetables and stir fry in medium high heat for two to three minutes.  Finally drizzle few drops of fresh coconut oil. Serve as a side dish for rice.

You might also like,
Achinga Payar Kaya Mezhukkupuratti
Chakkakuru Ularthiyathu
Chakkakuru Muringakka Thoran
Achinga Payar Chemmeen Theeyal
Koorka Mezhukkupuratti (Chinese Potato)

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Chakkakuru Muringakka Thoran

Chakkakuru Muringakka Thoran

Today's recipe is yet another simple thoran that can be served with steamed rice. Jack fruit is a seasonal fruit in Kerala and there are several sweet and savory dishes prepared with jack fruit. Chakkakuru is jack fruit seeds and is used in curries and thoran/stir fry.Drumsticks/muringikka makes it more healthy and flavorful. Try this simple thoran, you will surely love it.

Ingredients
Chakkakuru/jack fruit seeds- 15-18
Drumstick- 4 nos
Shallots sliced- 5-6
(Or one onion- medium finely chopped)
Coconut grated- 3/4 cup
Green chilly-3-4
Turmeric powder- 1/3 tsp
Cumin - 1/2 tsp
Chilly powder-1/3 tsp
Garlic - 2 pods
Mustard seeds- 1/2 tsp
Curry leaves- 2 springs
salt to taste
Coconut oil- 2 tbs

Wash chakka kuru/jack fruit seeds. You can cook in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 minutes ( one whistle). When it cools down,gently peel off the top white skin and the bottom red skin. Cut into small pieces.
Lightly scrape the drumsticks, wash and cut into 2-3 inch pieces. You can cut each piece into half or give a small slit on one side.
Into a pot add cooked jack fruit seeds, cut drumsticks, slit green chilly, turmeric powder and salt to taste. Add half cup of water,cover and cook till the drumsticks is done. Take off the lid and allow the remaining water if any to evaporate.
In a food processor lightly crush coconut, cumin, red chilly powder( or red chilly)and garlic and keep aside.
In a separate pan add mustard seeds and when it splutters add chopped shallot/ onion and curry leaves. Add the cooked vegetable and the coconut mixture and saute for two to three minutes in high flames till it is completely dry.Serve with rice.


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Ulli Puli/Sweet and Tangy Onion Curry

Ulli Puli/Sweet and Tangy Onion Curry

Ullipuli/ulli curry is a tangy and spicy onion sauce with a touch of sweetness. The tangy taste is from puli/tamarind and the natural sweetness of pearl onions which is lightly enhanced by adding a little of jaggery, which is optional.It is a common sadhya recipe and is served as a thodu curry along with pickles like ginger, mango and lemon .It is very popular in central Kerala. The first time I tasted ullipuli was after my marriage. I first thought that it was inji/ginger curry as they looked very similar,but it tasted delicious. Give this recipe a try,you will surely love it.

Ingredients
Pearl onions/shallots thinly sliced- 3 cup
Sliced coconut pieces- 1/2 cup
Tamarind- lemon sized ball
Green chilly- 3
Ginger chopped- 1 tsp
Fenugreek seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Asafoetida- a pinch
Jaggery powdered- 2 tsp (optional)
Curry leaves- a few
Dry red chilly-2
Coconut oil- 2 tbs

Soak tamarind in half a cup of water and squeeze out the pulp. Cut shallots into thin slices and keep aside.

Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and dry red chilly and fry. Add sliced and chopped coconut and fry till it changes color and there is a nice aroma. Next add diced shallots,green chilly, ginger and salt. Continue sauteing in medium flame for about 8-10 minutes  till the onions change shade to brown and crispy.
Add chilly powder,turmeric powder and asafoetida and saute for a few seconds. Add tamarind pulp and adjust consistency. Allow this to cook in low medium flame till oil separates. Finally add jaggery and mix well. Once cool you can preserve this in fridge for over a week. Serve this with rice.

Sending this to Kerala Kitchen @ COOK-EZEE

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Cheerathandu Mooru Curry

Cheerathandu Mooru Curry

Today's recipe is very simple mooru curry/charu curry that is common accompaniment for rice in every Malayali household. This curry is spiced buttermilk with cheera thandu/red amaranth stem/Chinese spinach stems. Cheera ila or spinach leaves is usually made as thoran/stir fried with coconut. The stems are never thrown away and the have a wonderful flavor when used in sambar, aviyal or mooru curry.

Ingredients
Spinach stem/Cheera Thandu-2 hand full
Yogurt- 1 1/2 cup
Coconut- 1/3 cup
Ginger- 1/2 inch peice
Green chilly- 4-5
Garlic-2 pods
Cumin- 1/2 tsp

For seasoning
Mustard seeds- 1/2 tsp
Fenugreek seeds( uluva)- 1/3 tsp
Pearl onion chopped-1
Dry read chilly- 2
Curry leaves- 1 spring

Remove all the leaves from the stem and slightly peel out the skin and the thicker parts of the stem and make it even.Cut this into 2 inch long pieces. If the stem is too thick cut it down through the center and make it into two pieces. In a heavy bottom pan add this along with salt and sprinkle a little water( not more that one 1/4 cup). Cover and cook till the stem is soft and tender.
Make a fine paste of coconut, cumin,shallots, ginger,green chilly and garlic. Whisk yogurt and blend this with the coconut mixture.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add sliced shallots, dry red chilly and curry leaves. Saute till they get roasted and change color and add the cooked spinach stems and saute for one minute. Switch off the flame and after a few seconds pour in the yogurt coconut mixture. Keep mixing and slowly simmer in low flames till the curry gets warmed up and the raw flavor disappears. Do not allow it to boil. Close with a tight lid till it is ready to be served.

Note: You can follow the same recipe to make regular mooru curry or Kerala spiced buttermilk curry. You can make it without adding any vegetables or can substitute cheer thandu/ or spinach stems with cucumber or ash gourd.

Sending this to Kaveri's event Kerala Kitchen

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Pumpkin/Mathanga Pulinkari

Pumpkin/Mathanga Pulinkari

 

 Pulinkari is a coconut and tamarind based curry and is an authentic Kerala dish. Different kinds of vegetables are added into this tangy coconut sauce and it depends on what sort of vegetable is available at home.It can be okra,pumpkin, ash ground or any locally grown vegetable. Here I have used pumpkin.This curry goes well with rice and is simple and tasty.

Ingredients

Pumpkin - 1 1/2 cup ( cut into cubes)
Coconut shredded- 1 cup
Dry red chilly- 5-6
Turmeric- 1/3 tsp
Jeera/Cumin- 1/2 tsp
Fenugreek seeds/Uluva- 1/3 tsp
Raw rice - one tsp
Coriander seeds- 2tsp
Tamarind- small lemon ball size
Jaggery- 1 tsp

Mustard seeds- 1/2 tsp

Urad Dal- 1/2 tsp(optional)

Shallot-2

Dry red chilly-2

Curry leaves- a few

 

Cut pumpkin into small cubes. Squeeze tamarind adding a little water into a thick pulp. Cook pumpkin along with the tamarind pulp,turmeric powder and salt.Once cooked add jaggery.
Dry roast red chilly, coriander seeds, cumin seeds,fenugreek seeds and raw rice till there is a nice aroma. Add coconut and roast for about two minutes till it slightly changes color. Allow it to cool and grind it into a fine paste adding little water. Mix this paste into the cooked pumpkin . Adjust the consistency by adding little water. Allow this to simmer for about two to three minute in low flame.
In a separate pan heat three tsp of oil and add mustard seeds and urad dal. When they splutter add sliced shallot, red chilly and curry leaves and fry. Add this to the curry and mix. Serve with rice.

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Mango/Mambazham Pachadi

Mango/Mambazham Pachadi

This is a sweet side dish made with sweet ripe mangoes and is a perfect for a sadhya menu. You will love flavor and taste of this dish as sweetness and sourness are well balanced. There is another version of mango pachadi which uses yogurt.

Ingredients

Mangoes - 2 small
Coconut grated- 1/2 cup
Jaggery - 3 tbs
(you can add according to taste)
Ginger - a small piece
Green chilly-1
cumin seeds- a pinch
Turmeric powder 1/3 tsp
Chilly powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Red chilly -1
Curry leaves- a few
Coconut oil- 2 tsp

Cut mangoes into cubes and cook along with half cup of water,turmeric powder, chilly powder and salt. Once cooked add jaggery.
Grind coconut, cumin,ginger and green chilly into a paste and add to the mixture. Allow it to simmer for one minute and switch off the flame.
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry till crispy. Pour this over the curry. It is ready to be served.

Note: For a yogurt based mango kichadi,pls check this recipe along with the notes.

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