Posts Tagged Kerala

Jackfruit (chakka vevichathu) Kerala Style

Ingredients:

For Paste:

  1. 1 Grated Coconut
  2. 5 pieces of garlic with skin taken off
  3. 1 tbsp Jeera
  4. 5 Green Chillies
  5. Tumeric Powder 1/2 tsp
  6. 2 stalks of curry leaves
  1. 1 kg Jackfruit
  2. Salt
  3. Water  2 cups

For Garnishing:

  1. Coconut Oil 2tbsp

Method:

  1. Take out the Jackfruit flesh only and cut it into small pieces.
  2. In a pot, pour the water, jackfruit and salt and cook for about 15 to 20 minutes till lumpy.
  3. Pour the grated coconut, garlic, jeera, chillies, tumeric and curry leaves and blend it. Add some water if needed.
  4. Add the coconut paste to the boiled jackfruit and mix well.
  5. Pour oil over the cooking jackfruit.
  6. Serve with soupy meat curry.

Note:

  1. Jackfruit should not be ripe, it should be unripe to cook this dish.
  2. Jackfruit is also called kathar/kathal/katahar, Langka, chakka, Idichakka, Palapinju, Anachar
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Fish Curry with mango and coconut (Kerala Style)

Ingredients:

  1. 1/2 kg fish
  2. 1 big onion or a few small onions
  3. 1 green mango
  4. Salt to taste
  5. Few Green chillies to taste
  6. 1 Grated coconut
  7. Pinch of Pepper
  8. Few pieces of Curry Leaves
  9. Cumin Seeds
  10. Coriander Powder
  11. Tumeric Powder
  12. Coconut Oil
  13. Ginger Paste 1 tsp
  14. Garlic paste
  15. Tamrind 1 cm cubed

Method:

  1. Clean the fish, wash it and cut it into approximately 1 inch pieces.
  2. Cut the onion in thin pieces
  3. Peel the mango and cut it into 1/2 cm cubes
  4. Pour the grated coconut, green chillies, pepper, curry leaves and cumin seeds in a mixer and blend it smooth. Keep it aside.
  5. Soak the tamrind in 1/2 cup water for 5 to 10 minutes and squeeze out the juice from it. Strain and keep the liquid aside.
  6. Add Salt, tumeric powder and tamrind juice to the fish and soak it for 10 to 15 minutes.
  7. Heat oil in a frypan and splatter in onion pieces, garlic paste and ginger paste fry this till brownish.
  8. Add the mango pieces, marinated fish, salt, coriander powder and 2 to 3 cups of water.
  9. Boil this till mangoes are tender.
  10. Add the blended items which we kept aside and cook for another 5 minutes.
  11. Take it off the flame and serve with idli/ dosa/ roti or rice.

Note:
You can also add some chilli Powder for taste and color.

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