Pavakka Fry | Bitter Gourd Fry

Bitter Gourd Fry

Kerala style Bitter Gourd fry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Pavakka / Bitter Gourd ,sliced (1/4" thick )- 2 Cups( 2 medium)
2. Rice powder - 1/2 cup
3. Kashmiri chili powder - 1 to 1.5 tsp(or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 1/8 to 1/4 tsp( or according to taste)
6. Asafoetida /Kayam podi - 1/8 tsp
7. Salt - to taste
8. Water - as required
9. Oil - For deep frying

Instructions:

Slice bitter gourd into 1/4" thick pieces.In a mixing bowl combine together rice powder,kashmiri chili powder,turmeric powder,black pepper powder ,asafoetida and salt to taste.Mix well until combined. 

Add sufficient quantity of water and mix well to form a smooth,medium thick batter .( like dosa batter).

Dip the bitter gourd slices in the prepared batter .(If the batter turns thick ,add few tsp of water and mix well.If it turns too thin to coat the slices,add few tsp of rice powder to adjust the consistency .)

Heat oil in a pan and deep fry the bitter gourd slices in batches.After about 40 to 50 seconds gently stir so that the pieces don't stick to each other.Fry until it turns brown and crispy.Transfer onto a clean kitchen towel.

NOTES

• Adjust the quantity of Kashmiri chili powder according to your taste.

Vendakka Thoran | Okra Stir-Fry with Coconut

Vendakka Thoran

Quick and easy Okra stir fry with coconut.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2
Ingredients:

1. Vendakka /Okra,sliced- 1.5 cups
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Green chilies,sliced- 1 or 2 ( according to taste)
5. Garlic,finely chopped - 1 clove
6. Onion or shallots,finely chopped - 1 tbsp
7. Turmeric powder- 1/8 tsp
8. Cumin powder - 1/8 tsp
9. Water - as required
10. Grated coconut- 2 to 2.5 tbsp (or as required)
11. Salt - to taste
12. Coconut oil- as required

Instructions:

Heat  oil in  a pan, add mustard seeds and let it splutter.Now add curry leaves,green chilies,garlic and onion.Saute for few seconds or until onion turns translucent.Reduce flame to low,add turmeric powder and cumin powder.Mix well.

Immediately add vendakka /okra and mix well.Cook over medium low flame for 2 to 3 minutes.Now add salt to taste.Sprinkle some water ,cover and cook until it is done.(Make sure you stir it every 2 to 3 minutes to avoid burning.)

Now add grated coconut and mix well.Cook for few more minutes.Serve with rice.

NOTES

• Adjust the quantity of green chilies according to your taste. 

Pavakka Mezhukkupuratti | Bitter Gourd Stir Fry

Pavakka Mezhukkupuratti

Spicy Kerala style Bitter gourd fry
Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 2 to 3
Ingredients:

1. Pavakka,bitter gourd,sliced-2 medium
2. Onion sliced-1/4 cup
3. Kashmiri chili powder- 3/4 to 1 tsp( or to taste)
4. Turmeric powder- 1/4 tsp
5. Salt-to taste
6. Curry leaves-few
7. Coconut oil- as required

Instructions:

Heat oil in a heavy bottomed pan,add sliced pavakka/ bitter gourd ,onion and curry leaves.Spread it evenly in the pan and cook over medium heat,stirring well in between.

Cook until it turns slight golden brown.Now add chili powder,turmeric powder and salt to taste.Mix well until combined.

Reduce the flame to low and saute until it turns golden brown. 

NOTES

• Add 1 tbsp of coconut pieces along with onion,if desired.
  

Kovakka Mezhukkupuratti / Tindora / Ivy gourd Fry

Kovakka mezhukkupuratti

Kerala style Tindora /Ivy Gourd stir fry.
Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 2 to 3
Ingredients:

1. Kovakka /Ivy Gourd,sliced- 2 cups
2. Green chilies,cut vertically-1(or according to taste)
3. Shallots,sliced- 4 to 5 nos
4. Curry leaves- 1 sprig
5. Coconut pieces- 1 or 2 tbsp
6. Kashmiri chili powder-1/2 to 3/4 tsp
7. Turmeric powder-1/4 tsp
8. Coconut oil-as required
9. Salt-to taste

Instructions:

Heat oil in a pan,add kovakka,green chilies,shallots,curry leaves,coconut pieces.Mix well.Cover and cook until 3/4 th done,stirring once or twice in between.

Add kashmiri chili powder,turmeric powder and salt to taste.Mix well and cook on medium flame for about 8 to 10 minutes,stirring well in between.

Serve with rice.

NOTES

• Adjust the quantity of chili powder according to your taste.

Koorka Mezhukkupuratti | Chinese Potato Fry

Koorka Mezhukkupuratti


Spicy Kerala Koorka/ Chinese potato fry
Prep Time: 30 minutes
Cook time: 20 minutes
Serves: 2 to 3 people
Ingredients:

1. Koorka,cleaned and sliced - 2 cups
2. Coconut slices-1 or 2 tbsp
3. Curry leaves-few
4. Turmeric powder - 1/4 tsp
5. Kashmiri chili powder - 3/4 to 1 tsp( or to taste)
6. Garam masala powder- 1/4 tsp
7. Black pepper powder-1/4 to 1/2 tsp( more if required)
8. Garlic,chopped-2 large cloves
9. Shallots,sliced-1/2 cup( i used onion)
10. Water-as required
11. Oil-as required
12. Salt-to taste

Instructions:

                 

In a pan,add sliced koorka,coconut slices,curry leaves,turmeric powder,Kashmiri chili powder,garam masala ,black pepper powder,salt to taste and required amount of water.

Cover and cook  till it is done and water is completely absorbed.( Do not over cook ).

Heat oil in a pan ,add garlic and shallots.Saute until it turns golden brown. 

Add cooked koorka and mix well.You can add more black pepper powder ,if desired.Saute  for about 10 minutes or until it turns slight golden brown.

Serve with rice.

ACHINGA PAYAR MEZHUKKUPURATTI | LONG BEANS STIR FRY

Achinga Payar Mezhukkupuratti


Easy Kerala style long beans stir fry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Achinga payar/Long beans,cut into 1.5" long pieces- 2 cups( see notes)
2. Turmeric powder-1/4 tsp
3. Green chilies,cut vertically-1 or 2 nos( or to taste)
4. Onion,sliced- 3/4 to 1 cup(see notes)
5. Garlic,finely chopped-2 cloves
6. Curry leaves- few
7. Coconut pieces-1 or 2 tbsp
8. Turmeric powder-1/4 tsp
9. Red chili powder-1/2 to 3/4 tsp(or to taste)
10. Curry leaves-few
11. Salt-to taste
12. Oil- as required
13. Water- as required

Instructions:

Cook achinga payar/long beans,along with 1/4 tsp turmeric powder,green chilies ,salt to taste and just enough water for about 8 to 10 minutes.Keep aside.

Heat oil in a pan.Add onion,garlic ,curry leaves and coconut pieces.Saute until onion turns golden.

Reduce flame to low,add  turmeric powder and red chili powder.Saute for about a minute.

Add cooked achinga payar/long beans and stir well.Add more salt,if required.Saute for few minutes over medium flame.

Serve with rice.

Notes:

• For mature beans,slit them open and use only the seeds.
• Adjust the quantity of onion according to your taste.You can also use shallots instead of onion ,for a better flavor.

KANAVA THORAN ( KOONTHAL / SQUID / CALAMARI STIR FRY)

Kanava Thoran

Serves:3 to 4
Recipe adapted from : Manorama
Ingredients

1. Kanava /Squid-(cut into small pieces)- 250 gms
2. Turmeric powder- 3/4 tsp
3. Kudampuli /Fish tamarind- 2 small pieces
4. Mustard seeds- 1/2 tsp
5. Fenugreek seeds- 1/4 tsp
6. Curry leaves- 2 sprigs
7. Shallots-sliced- 3/4 cup
8. Green chilies-(cut vertically)- 2 to 3 nos( or to taste)
9. Ginger-chopped- 1 tsp
10. Garlic-chopped- 1 tsp
11. Coriander powder- 1/2 tsp
12. Kashmiri chili powder- 1/2 tsp( or to taste)
13. Fennel powder- 3/4 tsp
14. Grated coconut- 3/4 to 1 cup
15. Salt- To taste
16. Oil- as required

Directions

• In a pan combine together kanava/squid,1/4 tsp turmeric powder ,kudampuli and salt.Cover and cook until done.Keep aside.
• Heat oil in a pan ( or a manchatti ),add mustard seeds and let it splutter.Add fenugreek seeds and saute for few seconds.
• Add curry leaves,shallots,green chilies,ginger and garlic.Saute until it turns golden brown.

• Now add 1/2 tsp turmeric powder,coriander powder ,kashmiri chili powder and fennel powder.Saute for few seconds.

• Now add grated coconut and salt to taste.Mix well until combined.

• Add cooked kanava/squid and mix well.cook for few more minutes. Add more curry leaves ,if required.

BEETROOT THORAN / BEETROOT STIR FRY

Beetroot Thoran

Ingredients

1. Beetroot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/2 cup heaped(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
• Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.Serve with rice.

NOTES

• Adjust the quantity of grated coconut according to your taste.

IDICHAKKA THORAN / TENDER JACKFRUIT STIR FRY

Idichakka thoran

Ingredients

1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
2. Turmeric powder- 1/2 tsp
3. Red chili powder- 1/4 tsp
4. Water- as required
5. Mustard seeds- 1/2 tsp
6. Dry red chilies- 2 nos
7. Curry leaves- 1 sprig
8. Green chilies-chopped- 1 or 2 nos
9. Shallots/Onion-chopped- 1/4 cup
10. Garlic-chopped- 1/4 tsp
11. Ginger-chopped- 1/2 tsp
12. Cumin powder- 1/4 tsp
13. Grated coconut- 1/2 cup( heaped)
14. Black pepper powder- 1/4 tsp(or to taste)
15. Salt- to taste
16. Oil- as required

Directions

• In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
• Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
• Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
• Add cumin powder and mix well.
• Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
• Add pepper powder and more salt ,if required.
• Serve with rice.

CARROT THORAN / CARROT STIR FRY

Carrot Thoran

Ingredients

1. Carrot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/4 to 1/2 cup(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together carrot,onion,green chilies,curry leaves,ginger,grated coconut , turmeric powder and salt to taste.
• Heat oil in a pan  and add mustard seeds,let it splutter.Add the carrot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.Serve with rice.

NOTES

• Adjust the quantity of grated coconut according to your taste.I used 1/4 cup and a bit more.

CHAKKAKURU MEZHUKKUPURATTI / STIR-FRIED JACKFRUIT SEEDS

Quick and easy chakkakuru mezhukkupuratti

Ingredients

1. Chakkakuru/Jackfruit seeds- cleaned and sliced- 1 Cup
2. Turmeric powder- 1/4 tsp
3. Shallots-sliced- 8-10 Nos
4. Garlic-chopped finely- 1/2 tsp
5. Kashmiri chili powder- 1/2 tsp
6. Black pepper powder- 1/4 tsp (or to taste)
7. Curry leaves- 1 sprig
8. Oil- as required
9. Water- as required
10. Salt - To taste

Directions

• Cook jack fruit seeds with turmeric powder,salt and just enough water until done.Keep aside.
• Heat oil in a pan and add shallots and garlic.Saute for few seconds.
• Add cooked jack fruit seeds,chili powder,black pepper powder and curry leaves.Add more salt if required.Stir fry over low flame until lightly browned.

Serve with rice.