Ridge Gourd /Peerkangai Kootu

Ridge Gourd or Peerkangai is a very tender and versatile vegetable also referred to as turiya, turai or beerakai. Ridge gourd is low in saturated fat and cholesterol and has excellent blood purifying properties. Ridge Gourd Kootu is a yummy dish which goes great with rice.

What you need for Ridge Gourd /Peerkangai Kootu:

• Chana daal -1 cup
• Ridge   gourd -2 no
• Small onion - 6
• Garlic - 2 pods
• Cumin-1/2 tbsp
• Grated Coconut -3 tbsp 
• Green chilli - 2
• Red chilli - 2
• Curry leaves - few
• Turmeric powder -a pinch
• Mustard seed -1/2 tbsp
• Salt to taste

The Preparation Method:

• Peel the skin of ridge gourd and cut thinly length wise.
• Heat oil in a pan. Splutter mustard seed,fry chana dal , red chilli, small onion and curry leaves.Saute for a minute
• Add snake gourd ,salt and turmeric powder and mix well.
• In a blender , crush coconut ,2 shallots,green chilli,cumin and garlic.
• Add this mixture to Ridge gourd. Sprinkle some water if needed.
• Cook till the snake gourd is well cooked and switch off the flame.
• Tasty Ridge gourd koottu is ready to serve with rice.

Snake Gourd koottu

Snake Gourd / Pudalangai is an inexpensive, healthy fat-free vegetable which isrich in fiber, vitamins and minerals . Due to its high water compound, it is less in calories, but filling vegetable. Try this simple dish which goes great with rice.

What you need for Snake Gourd koottu :

• Snake  gourd -1 big
• Small onion - 6
• Garlic - 2 pods
• Cumin-1/2 tbsp
• Grated Coconut -3 tbsp 
• Green chilli - 2
• Red chilli - 2
• Curry leaves - few
• Turmeric powder -a pinch
• Mustard seed -1/2 tbsp
• Salt to taste

The Preparation method:

• Peel the skin of snake gourd and cut thinly length wise.
• Heat oil in a pan. Splutter mustard seed,fry red chilli, small onion and curry leaves.Saute for a minute
• Add snake gourd ,salt and turmeric powder and mix well.
• In a blender , crush coconut ,2 shallots,green chilli,cumin and garlic.
• Add this mixture to snake gourd .Sprinkle some water if needed.
• Cook till the snake gourd is well cooked and switch off the flame.
• Tasty snake gourd koottu is ready to serve with rice.

Potato Drumstick leaves Fry

Potato drumstick leaves fry is a healthy dish which is simple to prepare.

What you need for Potato Drumstick Leaves Fry:

• Potato - 2
• Drumstick leaves -1 cup
• Onion -1 chopped
• Green chilli -2 slit
• Tomato -1 puree
• Garlic - 4 pods
• Turmeric powder - a pinch
• Coriander powder -1 tbsp
• Chilli powder - 1 tbsp
• Cumin seeds - 1/4 tbsp
• Mustard seed - 1/2 tbsp
• Urad daal and channa daal -1 tbsp each
• Butter-1 tbsp Optional
• Salt to taste

The preparation method :

• Heat oil/butter in a pan. Splutter mustard and  crackle cumin seeds .Fry urad daal and chana daal.Add crushed garlic and saute for a minute .
• Now add onion ,green chilli and salt.Add turmeric powder,chilli powder and coriander powder .Mix well.
• Now add the drumstick leaves.Saute for a minute then add tomato puree and mix well.Add the boiled potato and allow it to cook for five minutes.
• Healthy and tasty potato drumstick leaves ready to serve with rice or roti.

Jackfruit Seed Masala

The seeds of the jackfruit plant are slightly knobby and can be boiled, eaten, roasted or fried. It is a good source of both vitamin B1 and vitamin B12.Some doctors even recommend eating jackruit eeds regularly to prevent heart-attack.

What you need for Jackfruit Seed masala :

• Jackfruit seeds -2 cup skinned n cut 
• Onin -1 chopped
• Green chilli -3 slit
• Ginger -1 piece chopped
• Garlic -4 pods crushed
• Tomato -1 pureed
• Red chilli powder-1tbsp
• Coriander powder -1tbsp
• Turmeric powder -1/4tbsp
• pepper powder -1/2tbsp
• Cumin powder -a pinch
• mustard seeds -1/2tbsp
• Cumin-1/4tbsp
• Urad daal -1tbsp
• Curry leaves -few
• Red chilli whole -2
• Salt to taste 

The preparation method:

• Boil the jackfruit seeds with salt and turmeric powder. Keep it aside.
• Heat oil in a pan. Splutter mustard seeds and crackle cumin seeds. Fry whole red chilli and urad dal.
• Now add onion,green chilli,ginger,garlic ,curry leaves and little salt.Saute till it turn brown.
• Add chilli powder,coriander powder and cumin powder .Saute till the raw smell goes.Add tomato puree and mix well.Cook in medium flame for a minute.
• Now add the boiled jackfruit seeds.
• Mix well and sprinkle pepper powder.
• Tasty jackfruit seed masala is read to be served with rice or chapati.

Drumstick Leaves Egg Burji

The drumstick leaves (http://en.wikipedia.org/wiki/Moringa_oleifera) provides an inexhaustible supply of nutritious greens which includes calcium , iron , phosphorous , Vitamins C and A ..all good things at no cost . Combined with natural goodness of eggs , this is a power-packed dish on its own or with steamed rice.

What you need for Drumstick leaves Egg Burji :

• Drumstick leaves - 1 cup
• Egg - 4
• Onion -1 chopped 
• Green chilli - 4
• Garlic -2 pods crushed
• Pepper -1/2 tbsp
• salt to taste

The Preparation method:

• Heat oil in a pan. Saute onion with green chilli and salt.
• When the onion turns brown , add drumstick leaves .Saute for a minute.
• Now add beaten eggs and keep stirring.When the mixture becomes dry, sprinkle pepper.
• Healthy drumstick leaves egg burji is ready to served with rice.

Drumstick Poriyal

Drumstick known as Murungakkai in Tamil and Malayalam is a  nutritious vegetable. Their leaves are an excellent source of protein and minerals like calcium, iron, copper, manganese, zinc, selenium, and magnesium. Drumstick Poriyal is a delicious dry curry prepared with a wonderful combination of ground spices. It can be served along with plain rice or variety rice such as Tamarind rice, Lemon rice, Tomato rice etc. 

What you need for Drumstick Poriyal:

• Drumstick - 4 cut lengthwise
• Turmeric Powder - 1/4 tbsp
• Grated coconut - 1 cup
• Small onion - 5
• Ginger - 1 piece
• Garlic - 2 pods
• Fennel Seeds -1/2 tbsp
• Green chilly -2
• Mustard Seeds - 1/2 tbsp
• Curry leaves - 1 sprig
• Salt to taste 

Preparation Method :

• Heat oil in a pan.Splutter mustard seeds and add curry leaves.
• Add drumstick pieces with salt and turmeric powder with enough water.Take care while adding water  because the drumstick will break otherwise.
• Grind coarsely coconut,ginger,small onion,green chilli,ginger,garlic and fennel seeds.
• Add the grounded mixture,when the drumstick pieces half done.
• Cook until drumstick pieces are cooked and dry.
• Serve hot with rice and enjoy!

Ethakka / Plantain Fry

Plantain Fry is simple to cook and tastes crispy on the outside and soft on the inside.These fries goes well with curd rice and rasam rice.

What you need for Plantain fry:

• Raw Plantain / Ethakka - 2 
• Ginger - 1 piece finely chopped
• Garlic -2 pods finely chopped
• Turmeric powder - 1/2 tbsp
• Chilli powder -1 tbsp 
• Garam masala - 1/2 tbsp 
• Rice Flour - 1 tbsp
• Pepper powder -1 tbsp
• Asafoetida/hing - a pinch
• Curry leaves - few
• Tamarind pulp- 1 tbsp
• Salt to taste

The Preparation method:

• Slightly peel the skin of raw banana and cut them to thin round slices, keep it in water  for few minutes.
• Mix raw plantain with ginger,garlic, turmeric powder ,chilli powder,garam masala powder,pepper powder,asfoetida, tamarind pulp, rice flour,curry leaves and salt. sprinkle little water and mix well.Keep it for 10 minutes.
• Heat oil in a  pan  add  the marinated raw plantain pieces and fry gently both sides , make sure of not mash the plantain. 
• Plantain should be bit crispy and soft inside.
• Crispy plantain fry is ready to be served with rice.

Palak Moong Dal Masala

 Palak Moong Dal masala is a very healthy and simple dish. This is a great side-dish for all kinds of rotis and even rice.

What you need for Palak Moong Dal Masala :

• Palak/spinach -1 cup chopped
• Moong daal -1/2 cup
• Onion- 1 sliced
• Green chilli -2
• Curry leaves -few
• Garlic-3 pods
• Ginger garlic paste -1 tbsp
• Urad daal-1 tbsp
• Turmeric powder -a pinch
• Salt to taste

The preparation method:

• Heat oil in a pan.Fry urad dal .Add garlic pods. Saute for few minutes.
• Then add onion,green chilli,curry leaves ,ginger-garlic paste, and salt.
• Saute till the onions turn brown.Then add moong daal.Saute till turns brown.
• Then add spinach .Mix well. Dont cover with lid. Spinach will ooze out water.
• Cook till the spinach become dry.Switch off the flame .
• Tasty spinach moong daal Masala is ready to served with roti/rice.

Mathanga Thoran - Pumpkin Fry

A malayalee lunch is complete only with a side dish of Thoran or stir Fry. This is almost a basic staple side dish that is a normal part of a daily Kerala lunch menu. Mathanga or Pumpkin Thoran is one of popular side dishes in Kerala dining tables.

What you need to make Mathanga thoran - Pumpkin Fry:

• Pumpkin/mathanga - 1 cup cut into cubes 
• Grated coconut- 1/4 cup 
• Shallot - 6 chopped
• Red Chilli - 2 
• Turmeric powder- a pinch 
• Mustard seeds - 1/2 tbsp
• Urad Daal- 1 tbsp
• Curry leaves- a few
• salt to taste

The Preparation method:

• Heat oil in a pan. Splutter mustard seeds ,add urad dal and red chilli and fry it.
• Add shallots, curry leaves and salt ,saute till it changes color.
• Then add the chopped pumpkin, and turmeric powder  and saute for a minute.Sprinkle a little water cover it  and cook till the pumpkin is cooked.
• Finally add grated coconut and mix well.Switch off the flame.
• Serve Mathanga Thoran hot with rice.

Stuffed Bhindi Fry

Pan fried Stuffed Bhindi (Okra) is simple but delicious dish which equally goes    well with rice and roti.

What you need for Stuffed Bhindi fry:

• Ladies finger /Bhindi - 10
• Red chilli powder - 1/2 tbsp
• Turmeric powder -1/4 tbsp
• Coriander powder -1/2 tbsp
• Garam masala powder -1/4 tbsp
• Salt to taste 

The preparation method:

• Wash and wipe ladies finger dry with a cloth ,slit  lengthwise .
• Mix all the masalas and salt together by adding little water like a paste.
• Stuff each ladies finger with this masala.
• Heat oil in a pan then place  ladies finger and fry till the ladies finger is well done.
• Yummy Stuffed bhindi fry is ready to have with rice or roti.

Chembu Upperi

Chembu/Colocasia/Taro is a starchy vegetable and is quite delicious steamed, fried or smothered with seasonings. This is a simple recipe that goes well with rice.
What  you need to Chembu Poriyal:

• Chembu/ Taro /Colocasia - 4 peel and cut into cubes
• Onion - 1 chopped
• Green Chili - 2 slit 
• Curry leaves - a few
• Mustard seeds - 1/2 tbsp 
• Turmeric - 1/4 tsp
• Chili Powder - 1/2 tbsp
• Salt to taste

The Preparation method:

• Heat oil in a pan.Splutter mustard seeds.Add onion, turmeric,curry leaves ,green chilli and salt.
• Saute onion till golden brown and add the chili powder.Mix well and add the chembu.
• Cook the chembu till tender.
• Mix gently and fry it well for at least five minutes.
• Serve the  chembu Upperi hot with rice or roti.

Asparagus Thoran

Asparagus is a very nutrious vegetable and is a very good source of Vitamins and antioxidant nutrients.This wonder vegetable is also one of the best risk reducers  for common chronic health problems including type 2 diabetes and heart disease.On top of these health benefits , this is such a tasty vegetable and very easy to cook. 

What you need for Asparagus Thoran:

• Asparagus - 500 gms chopped
• Grated coconut- 1/4 cup
• Green chilli- 3 slit lengthwise
• Red chilli -1 
• Turmeric powder -a pinch
• Cumin seeds- 1 tbsp
• Mustard seeds- 1 tbsp
• Curry leaves- a sprig 
• Shallots - 8
• Salt to taste

The preparation method:

• Clean and chop the asparagus ,discarding their lower hard ends, to thin rounds.
• Grind or crush the grated coconut with cumin, and green chilli.
• Heat oil in a pan , splutter mustard seeds and brown the dry red chilly.add chopped shallots and curry leaves  saute for a while. 
• Add the chopped asparagus saute for a minute. Cover with the lid and cook for a few minutes at medium-low heat. Now open the lid and add the coarse coconut mixture. 
• Mix well, close the lid and cook at medium-low heat until the asparagus is almost done.
• Open the lid and stir fry at medium heat for a few minutes until the thoran becomes dry. 
• Switch off the gas.
• Healthy asparagus thoran is ready to be served wth rice.

Ethakka Tholi Upperi

Plantain (ethakka in malayalam) is used in all forms..from chips to steamed plantains to whatever you can think of. So next time you make plantain chips, dont throw away the skin. You can make yummy upperi with it.


What you Need for Ethakka tholi upperi:

• Plantain Skin (Ethakka tholi)  - 4 Raw Bananas 
• Small onion/Onion - 1/2 cup chopped
• Green chilli- 2 slit
• Coconut chopped / grated- 1/4 cup
• Red chilli-1
• Mustard seeds-1/2 tbsp
• Curry leaves-few
• Salt to taste

The preparation method:

• Heat oil in a pan.Splutter mustard seeds ,saute red chillies and curry leaves.
• Add onion ,green chilli and salt and saute till the onions are transparent.
• Add the chopped banana tholi and sprinkle some water
• Add the grated coconut.
• Allow it to cook for 10 minutes.
• Tasty Ethakka tholi upperi is ready to serve with rice.

Fried Yam / Chena Varuthathu

Chena or Yam fry is a spicy,crunchy snack which prepared very quick and served with any rice dish.


What you need for Yam Fry:

• Yam/chena - 1 cup (cut in to slices)
• Turmeric powder- 1/2 tbsp
• Chilli powder- 1tbsp
• Garam masala powder-1/2 tbsp
• Coriander powder-1/2 tbsp
• Salt to taste

The preparation method:

• Marinate all the ingredients together for a few minutes.
• Heat a tawa  and place the yam slices on it. Pour little oil over the yam pieces and fry it on both sides.
• Simple and tasty yam fry is ready to be served with rice.

Broccolli Egg Fry

A dish which combines the goodness of Broccoli and Egg and also tastes great...
What you need  for Broccoli Egg Dry:

• Broccoli - 1 cup
• Egg - 2
• Onion - 1 chopped
• Green chilli - 2 chopped
• Pepper powder -1 tbsp
• Salt to taste

The Preparation Method:

• Heat oil in a pan. Add onion ,green chilli and salt. Sauté till the onions are brown .
• Add Broccoli to it. Sauté for a while.Then add the beaten egg and pepper powder.Fry till the egg is well cooked.
• Healthy and tasty Broccoli egg dry is ready to serve with rice or roti.

Dry Mushroom

Mushrooms are a great source of nutrients and minerals, and a tasty addition to a number of recipes. This is an easy and tasty mushroom recipe.

What you need for Dry Mushroom :

• Button Mushroom - 200gms Cut in to 4 pieces
• Mustard seeds -1/2tbsp
• Urad dal - 1tbsp
• Red chili - 2
• Green chilli-1 slit
• Curry leaves - few
• Garlic - 5 pieces crushed
• Onion - 1 thinly sliced
• Turmeric powder - 1/4tbsp
• Chilli powder - 1tbsp
• Coriander powder - 1tbsp
• Chicken/meat masala powder -1tbsp
• Salt to taste

The preparation method:

• Heat oil in a pan. Add Mustard seeds and Urad dal. Once it splutters add curry leaves,green chilli and Red chillies. Fry this for a second. Then add crushed Garlic and fry till it turns into light brown color.
• Add thinly sliced Onion ,salt and fry till it turns into brown color. Fry well.
• Then add cut Mushroom and fry well for 4 to 5 minutes.
• Cover the pan with a lid. Keep it in low flame for 2 to 3mins.
• Sauté it for a minute. Then add Turmeric powder, Chilli powder, Coriander powderand Chicken or Meat masala powder . Fry till the smell of masala goes.
• Once the smell of masalas goes,sprinkle some water and cover the pan with a lid.
• Keep the stove in medium flame and cook for 3 to 4 mins or until the mushrooms are cooked.

Cabbage Dal

An easy veg dish for the lazy amongst us....
What you need to prepare Cabbage Dal :

• 1/2 kg cabbage
• 1 cup chana dal
• 1 onion (finely chopped)
• 1 tomato (finely chopped)
• 1 tsp chilli powder or to taste
• 1/4 tsp turmeric powder
• salt to taste
• few coriander leaves for garnishing  
• Ginger-Garlic paste
• 1 tsp mustard seeds
• few curry leaves

Preparation Method:

• Chop the cabbage into medium size thin strips.
• Clean and wash the dal.
• Pressure cook cabbage and dal with 1 cup of water for 1 or 2 whistles.
• Remove from heat and keep aside.
• Heat a deep pan with oil and add mustard seeds.
• When they start to pop add curry leaves, chopped onions and sauté for few mins.
• Add chopped tomatoes and sauté till the tomatoes become juicy.
• Add ginger-garlic paste and sauté till the raw smell disappears.
• Add chilli powder, turmeric powder and salt.
• Sauté for few seconds.
• Add pressure cooked cabbage and dal.
• Combine well and cover with a lid and cook on low flame for 5 mins.
• Finally adjust salt and garnish with coriander leaves.
• Remove from heat and cabbage dal is ready to serve.
• Serve with rice or roti.

Idichakka /Tender Jackfruit Thoran

Idichakka or Idinchakka (Tender Jack fruit) thoran is a delicious dry dish served along with cooked rice.Removing the skin and cleaning up the jack fruit is a tedious job but the taste is amazing. In season, people at kerala make variety of dishes using jack fruit, jack fruit seeds and tender jack fruit.


What you need for Tender Jackfruit Thoran :

• Idichakka / Jack fruit -1 
• Cumin seeds - 1/4 tbsp
• Ginger - 1 small piece
• Curry leaves - few
• Green chilly - 2
• Turmeric powder - 1/4tsp
• Small onion(Shallots) - 5
• Mustard seeds - 1/4 tbsp
• Grated coconut - 1 cup
• Dry red chilly - 2 (slits)
• Salt to taste

The preparation method:

• Cut the jackfruit in to small pieces and after that de-skin them.Remove the stem ,top portion of the chakka if it is too hard..Then wash the pieces with salt .Pressure cook this along with water salt,one table spoon of coconut oil and turmeric ..2 whistle is enough.Open the cooker and remove the cooked chakka and drain them .Don't overcook the pieces.
• In a small blender add grated coconut , green chilly ,ginger ,curry leaves ,cumin seeds,turmeric powder (one pinch ) ,shallots and salt .Just give  a whip ..Don`t make fine paste as we are making  poriyal ..
• Using ammikallu or mixi  crush the chakka pieces ..Mix the coconut mixture to the crushed chakka ..
• Heat  coconut oil in a pan ,add dry chilly pieces ,them splutter mustard seeds and curry leaves.Finally add the coconut chakka mix and saute them in medium heat.Cover the pan for 2 minutes in low flame and cook..Then add fresh curry leaves  and 1 tsp of coconut oil to the poriyal and saute for 1 more minute..Check the salt ...Remove from the fire
• Idichakka Thoran is ready to serve with rice.

Idichakka /Tender Jack Fruit Puzhukku

Idichakka in malayalam means tender, young, green jackfruit.Idichakka Puzhukku is a popular side dish for rice or kanji ( rice gruel). This is a dry version of puzhukku and can be made quickly.


What you need for Idichakka puzhukku:

• Idichakka / tender jack fruit - 1
• Red gram - 1 cup
• Coconut - 1/2 shell - scrapped
• Green chilli - 3
• Cumin - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Curry leaves - few
• Salt to taste

The preparation method:

• Pressure cook the red gram and idichakka with salt and turmeric powder.
• Grind the coconut with cumin and green chilli.
• Mix this grounded paste with idichakka.
• Finally heat coconut oil add curry leaves in to it.
• Add this in to the idichakka mixture.
• Yummy Puzhukku is ready to be served with rice or kanji.

Koorka /Chinese potato fry

Koorka also known as Chinese Potatoes is a popular tubar in Kerala. Though it is similar in shape to small potatoes, it has got a unique taste, quite different from conventional potatoes. The only pain is the difficulty in removing the dirt / skin off Koorka – prior to cooking.It is a good idea to soak Koorka in water for 3-4 hrs prior to removing / cleaning this (it will still take atleast 5/8 rinses after cleaning out the skin- to get a decent washed appearance).The other way is to pressure cook it for one whistle and peel it like you would potatoes. The results would be worth the effort :-)


This is how koorka looks 

What you need for Koorka Fry:

• Koorka - 1/2 kg peeled and cleaned
• Small onion - 8
• Green chilli - 2 slit
• Curry leaves - few
• Red chilli - 1
• Mustard seeds - 1 tbsp
• Salt to taste

The preparation method:

• Peel and clean the koorka. Cut into small pieces.
• Heat oil in a pan.Splutter mustard seeds and add small onion,red chilli,green chilli and curry leaves. Saute till the onions turn slightly brown.
• Add the koorka to this. Add little water and salt. Allow it to cook.
• Switch off the flame when it is done.
• Yummy and tasty koorka fry is ready to be served as side dish for rice.