Raw Plantain Stir Fry | Vazhakka Mezhukupuratti

Raw Plantain Stir Fry | Vazhakka Mezhukupuratti | വാഴയ്ക്കാ മെഴുക്കുപുരട്ടി

Raw Banana is known as Kaya in Malayalam. Unripe Bananas are used for making different side dishes in Kerala. Raw Plantains (Vazhakka) are mostly used for making Thoran, Mezhkkupuratti, Erisheri and so on. Vazhakka is also cooked with different kinds of Payaru (Beans) such as Achinga Payaru, Cherupayaru, Vanpayaru etc.

INGREDIENTS : 

1. Raw Plantain – 2 big
2. Turmeric Powder – 1/4 tsp
3. Diced Shallots (Kunjulli) – 5 or6 (Alternatively use diced Onions)
4. Minced/Crushed Garlic – 4 cloves
5. Red Chilly Flakes – 1 tsp
6. Red Chilly Powder – 1/2 tsp
7. Black Pepper Powder – 1/4 tsp
8. Curry Leaves – a sprig
9. Coconut Oil – 1 tbsp + 1 tsp
10. Mustard Seeds – 1/4 tsp
11. Salt – to taste

INSTRUCTIONS : 

1. Trim the edges of the plantain and lightly peel the thick outer skin. Dice it into small cubes. Soak it in water for five minutes and then wash it in several changes of water. This will remove the stickiness (kara).
2. Boil the plantain pieces in plenty of water along with 1/4 tsp turmeric powder and salt to taste until soft. It may take 7-8 minutes for the pieces to get cooked. Drain excess water and keep it aside. (You can also cover and cook the plantain with very little water but it may end up mushy. I prefer boiling it in plenty of water and then draining it.)
3. Heat 1 tbsp oil in a skillet and splutter mustard seeds. Saute shallots, curry leaves and garlic until the shallots begin to lightly brown.
4. Add the cooked plantain pieces to the skillet. Add 1/2 tsp red chilly powder and 1 tsp red chilly flakes. Add salt only if needed. Mix everything and then spread it out as much as possible.
5. Allow the plantain pieces to lightly brown on the edges, stirring occasionally for 5-7 minutes. Add 1/4 tsp black pepper powder and toss everything.
6. Finally, drizzle 1 tsp of coconut oil to coat the pieces. Remove from heat and serve with Rice.

NOTES : 

• I prefer making Vazhakka Mezhkkupuratti completely dry but if you like it slightly mushy, just sprinkle a few tea spoons of water and keep it covered while cooking instead of allowing it to brown.

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KERALA STYLE VEGETABLE STEW

KERALA STYLE VEGETABLE STEW | വെജിറ്റബിള്‍ സ്റ്റൂ 

TIME:

Prep Time: 15 minutes
Cook time: 30 minutes

INGREDIENTS:

1. Cardamom-3 nos
2. Cloves-3 nos
3. Cinnamon stick-1 " piece
4. Whole black pepper-8 to 10 nos
5. Ginger,finely chopped- 1.5 tsp
6. Garlic,finely chopped-1.5 tsp
7. Green chilies,cut vertically-2 to 3 nos( or according to taste)
8. Onion ,sliced-1 large
9. Curry leaves-2 sprigs
10. Carrot,cubed- 1 medium
11. French beans,cut into 1" pieces-5 to 6 nos
12. Green peas,frozen or fresh-1/2 cup( see notes)
13. Potato,cubed- 1 medium
14. Thin coconut milk-1.5 cups
15. Thick coconut milk-1/2 to 3/4 cup
16. Oil / Ghee-as required
17. Salt-to taste

INSTRUCTIONS:

Heat oil in a pan ,add cardamom,cloves,cinnamon and whole black pepper.Saute until fragrant.

Add ginger,garlic,green chilies,onion and curry leaves.Saute until onion turns translucent.

Add carrot,beans,green peas and potato.

Add  thin coconut milk.Add salt to taste and mix well.Cover and cook until done.

Remove the lid , add thick coconut milk and cook for few more minutes.Heat oil/ghee in a pan,add curry leaves and saute for few seconds.Add this to the vegetable stew and stir gently.

Serve with palappam / idiappam /roti..

NOTES:

•  If you want a thicker gravy,add 1 or  2 tbsp of cashew nut paste along with thick coconut milk.To prepare cashew nut paste soak 6 to 8 cashew nuts in warm water  for about 10 minutes and grind to form a smooth paste.
• Adjust the quantity of green chilies according to your taste.
• If you are using dried green peas,soak it in water for about  8 hours.Drain and cook using a pressure cooker until 3/4 th done and then add it to the sauteed onions,along with the rest of the vegetables.

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Mushroom Thoran | Koon Thoran

Kerala Style Mushroom Thoran | Koon Thoran

INGREDIENTS:

1. Mushroom Chopped- 250 gms
2. Mustard seeds-1/4 tsp
3. Curry leaves- few
4. Garlic chopped-1/2 tsp
5. Onion chopped-1/4 cup
6. Green chili -chopped-1 no( or to tatse)
7. Turmeric powder-1/4 tsp
8. Fennel powder-1/4 tsp
9. Pepper powder-1/4 tsp
10. Grated coconut-2 to 2 1/2 tbsp
11. Salt to taste

INSTRUCTIONS:

• Heat oil in a pan and add mustard seeds.Let it splutter.
• Add curry leaves,garlic ,onion and green chili.Saute till onion turns translucent.
• Now add turmeric , fennel and pepper powder.Mix well and fry for  a few seconds.
• Add chopped mushroom and salt to taste ,mix well.Cover and cook over medium heat for few minutes.
• If there is excess water, uncover and cook until all the water is evaporated.
• Now add grated coconut and mix well until combined.Cook for another minute.

Serve with rice !!

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