Lady’s finger (Vendakka) – ½ kg
Onion – 2
Curry leaves – A few
Coconut oil – As needed
Green chilies – 5-6 split lengthwise
Turmeric powder – ¼ tsp
Coriander powder – 1 ½ tsp
Thick coconut milk – 1 cup
Thin coconut milk – 2 cups
Salt – As needed
Preparation:
The major step in preparing this dish is to get rid of the stickiness inherent in okra by sautéing it well in coconut oil for quite some time. Once you are comfortable with the stickiness part, add the onions (chopped), green chilies and curry leaves and sauté for another 5 minutes.
Now add the turmeric and coriander powder and sauté until the raw smell goes away. The next step involves addition of thin coconut milk (diluted) and mixing well on a medium flame. Cover this mixture and cook for about 5 minutes. Then, add thick coconut milk and remove the dish from the flame. This can be had with Moru kaachiyathu (yogurt curry) and rice.
I was never a big fan of this dish and I never used to try this combination with rice as my mother used to say. But finally one day, when I had it at home, I was like; I missed this taste for so many years.
Happy Thanksgiving Boys & Gals!!! All students go to your classes!!!
Jai Javan Jai Kisan!!!! Savala Kiriririri!!!
Stephen Nettooran
This is a quick peek into that recipe along with some Rotisserie chicken we got from Walmart…. :-).
Ingredients:
Rice- 1 cup
Tomato- 2 sliced to small pieces
Onions- 1 sliced to small pieces
Chili Powder- ½ tsp
Salt to taste
Eggs-2
Maggie Taste maker- a pinch (optional)
Preparation:
Cook the rice and keep aside. First sauté the onions and then add the sliced tomatoes. Once well sautéed, add the chili powder and salt. Now add eggs and scramble them along with the sautéed mixture.
The next step is to add the cooked rice and mix well. A pinch of Maggie taste maker can be added for an extra punch in the end. I added the rotisserie chicken pieces to this and mixed them well.
Ningalku Ente Namovaakam
Nettooran!!!
Uppuma, is one of the most popular and easy to make South Indian breakfasts. A vital source of nutrition to thousands of school children in Kerala, a staple food item to serve in mass gatherings, a face saver of all budding cooks;Uppuma has played the role of Aram Tamburan in Kerala cuisine. Behold our version…Rava 3 cups
Onions 1 medium, finely chopped
Carrot ½ cup, cubed
Green chilly 2 nos, finely chopped
Ginger 1 tsp, roughly chopped
Mustard seeds ½ tsp
Dry red chilly 2 nosCurry leaves 2 sprigs
Salt requiredOil 1 TBSP
Water 4 ½ -5 cups
Method
Heat a wide pan at medium heat and roast the rava till a light brown color. Set this aside.
Heat another pan and add oil. Splutter mustard seeds followed by dry red chillies and curry leaves. Add chopped onions and ginger. When the onions turn translucent, add carrots. Cook this for few minutes and add water (amount of water depends on the consistency you want for the final product). Allow this to come to a boil. Now slowly add the roasted rava stirring continuously and making sure that its all soaked thoroughly. Add grated coconut and little butter mix well and cook to the consistency desired.
