Come Onam, the main harvest festival of Kerala, and Malayalis all over the world immerse themselves in celebrations by indulging in music, dance, sports, boat races and above all good food with the Onam Sadhya (feast).
Kaithachakka Pulissery (Serves 4)
Pineapple in yoghurt, enhanced with fresh coconut and turmeric
Ingredients
Pineapple (Ripe) : 100 gm
Turmeric powder : 5 gm
Grated coconut (Fresh) : 50 gm
Dry red chilli : 2
Green chilli : 2
Coconut oil : 10 ml
Yoghurt (Fresh) : 200 ml
Mustard seeds : 10 gm
Curry Leaves : 2 sprigs
Salt (to taste)
Method
Peel, wash and cut pineapple into medium sized cubes. Cover and keep aside. Pound half of the mustard seeds with a mortar and pestle and keep aside. Boil pineapple with turmeric and salt with 50 ml of water. Grind coconut and green chilli to a fine paste.
In an uruli or a thick bottomed pan, heat oil and add the remaining mustard seeds. When they crackle, add the red chilli and curry leaves. Add the coconut paste to this and sauté for 2 minutes, without changing the colour. Add the pineapple to this paste. Add a little water. Mix the crushed mustard with yoghurt and add this to the above. Reduce the fire to a simmer and do not allow the pulissery to boil. Remove from fire.
Chena Kaaya Mathanga Erissery (Serves 4)
Mélange of yam, raw plantain, pumpkin and beans with traditional spices
Ingredients
Elephant yam (sliced) : 100 gm
Turmeric powder : 3 gm
Cumin seeds : 3 gm
Green chillies : 3
Pumpkin (sliced) : 100 gm
Raw banana (sliced) : 100 gm
Red oriental beans : 50 gm (Cooked)
Garlic : 2 cloves.
Black pepper (crushed) : 5 gm
Curry leaves : 3 sprigs
Coconut (grated) : 150 gm
Coconut oil : 10 ml
Mustard seeds : 5 gm
Red chilli : 2
Salt (to taste)
Method
Cook yam, banana and pumpkin separately, along with little turmeric powder and salt, till done.
Combine all the boiled vegetables in an uruli along with boiled beans. Keep on slow flame. Grind coconut, remaining turmeric powder, cumin seeds, garlic, green chilli and pepper to a coarse paste. Add this to the vegetables. Pour little water. Stir and cover with a banana leaf and then a lid.
Take a pan and heat coconut oil. Crackle mustard and add red chilli, curry leaves and grated coconut. Brown the coconut and add this to the vegetables. Cover again with banana leaf after mixing once. Cook for another 4 minutes. Season and serve hot.
Meen Kudambuli Tengapal curry (Serves 4)
Traditional Kerala fish curry scented with gambooge and laced with coconut cream
Ingredients
King fish (seer fish) : 8 pieces of 100 gm each
Shallots (sliced) : 12
Ginger (chopped) : 5 gm
Tomato : 1 (cut length-wise)
Garlic (chopped) : 5 gm
Coconut milk : 50 ml
Kudambuli (Gambooge) : 4 pieces (Gambooge is different from cocum)
Greenm Chilli (slit) : 8
Curry leaves : 2 sprigs
Turmeric powder : 5 gm
Coriander powder : 5 gm
Kashmiri chilli powder : 10 gm
Coconut oil : 20 ml
Fenugreek powder : 3 gm
Salt (to taste)
Method
Soak Kudambuli with 300 ml of warm water. Keep aside. Wash and pat dry the fish pieces. Marinate the fish with 10 gm salt, 2 gm turmeric powder and 3 gm chilli powder. Keep chilled.
In a chatti or earthenware pot, heat coconut oil. Add the ginger and garlic and sauté till lightly browned. Add curry leaves and green chilli and then the shallots. Brown the shallots lightly. Add all the powders. Stir well.
Add the kudambuli with water and then salt. When the liquid starts to boil, add the marinated fish pieces and stir gently. Boil till the curry becomes little thick. Add tomato and cook. Add the coconut milk and keep the fire on low. Stir. Add the curry leaves and coconut oil.
Serve hot with Kappa Puzhungiyath (steamed Cassava/ Tapioca) or rice (Preferably Kerala red rice)
Kerala Kozhi Roast (Serves 4)
Chicken enveloped in rich spiced gravy.
Ingredients
Chicken whole : 800 gm
For the marinade
Kashmiri red chilli powder : 10 gm
Turmeric powder : 5 gm
Lime juice : 20 ml
Salt
For the curry
Ginger garlic paste : 40 gm
Tomato (cut into quarters) : 5 medium sized
Onions (finely sliced) : 6 medium sized
Garam masala powder : 5 gm
Mace powder : 1 gm
Kashmiri Chilli powder : 10 gm
Fennel powder : 3 gm
Coriander powder : 20 gm
Curry leaves : 3 sprigs
Coconut oil : 10 ml
Coconut Milk : 150 ml
Salt (to taste)
Method
Skin the chicken. Cut into medium sized pieces. Wash and clean. Pat dry with a clean kitchen duster. Keep aside.
Make the marinade with all the ingredients given. Apply this to the chicken rubbing the marinade in nicely. Cover and keep chilled.
Roast the chicken pieces in a greased roasting tray, in a pre heated oven (180C) for 30 minutes.
Meanwhile, heat coconut oil in an uruli. Add the sliced onion and sauté till nicely browned. Add the ginger garlic paste. Add the spices except mace powder. Sauté till the masala gives a nice aroma. Add the tomatoes and cook further. Reduce fire to a simmer and add the curry leaves. Roasted chicken is added to this rich gravy and cooked for a further five minutes. Add the coconut milk and mace powder. Cook chicken covered with a tight fitting lid for another 5 minutes.
Check seasoning. Serve hot with Kerala poratta/roti/chappati/ Kerala red rice or steamed basmati rice