Pacha Manga Chamanthi (Raw Mango & Coconut Chutney - Kerala style)

 

            Pacha Manga Chamanthi is a very flavorful Kerala style Raw mango chutney. Pacha Manga refers to raw mango and chamanthi means chutney. It is made using raw mango, fresh coconut, shallots, ginger, dry red chilies, curry leaves and coconut oil. You can relish with steamed rice or any South Indian breakfast. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. It is also served in Chatti Choru (Full meal served in a clay pot) and Pothi Choru (Meal wrapped in a banana leaf). So do give it a try and you will not be disappointed. Do check out the step by step pictorial recipe to prepare this amazing regional recipe.

          This chutney is very easy to prepare. It is actually a no cooking recipe. However, I sautéed a little bit in coconut oil for longer shelf life. The only thing that has to be kept in mind is the chutney has to be blended without water into a coarse paste. Then a tsp. of coconut oil to the end product completes the picture.  

           Traditionally Pacha Manga Chamanthi is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 small size raw mango, chopped
• 2 tsp. coconut oil  
• 4-5 dry red chilies 
• 8-10 shallots (sambar onions)
• 1 tsp. ginger, chopped
• 1 sprig curry leaves
• 1 tsp. salt or to taste
• 1 tbsp. red chili powder or to taste
• 1/2 cup fresh grated coconut              

             Heat 1 tsp. coconut oil in a pan. Sauté the shallots, dry red chilies, green chilies, raw mango and ginger for 4-5 minutes. 

             Now add the grated coconut and salt. Sauté for a minute and keep aside to cool down.

             Then transfer all the ingredients into a mixer jar and blend it into a slightly coarse paste without adding any water. Add the remaining coconut oil and mix well. 

            And your spicy and tangy Pacha Manga Chamanthi is ready to be enjoyed with steamed rice, idli, dosa or parotta. 

Heat 1 tsp. coconut oil in a pan. Sauté the shallots, dry red chilies, green chilies, raw mango & ginger for 4-5 minutes. 

                    Add the grated coconut, 

               salt & red chili powder. Sauté for a minute & keep aside to cool.

Transfer all the ingredients into a mixer jar & blend it into a slightly coarse paste without adding any water. Add the remaining coconut oil and mix well. 

And your spicy & tangy Pacha Manga Chamanthi is ready to be enjoyed with steamed rice, idli, dosa or parotta. 

Raw Jackfruit (Idichakka) Thoran - Kerala style

 

            Raw Jackfruit Thoran is a simple, easy and a traditional Kerala recipe that is cooked with lots of fresh coconut and other spices. It is a quick recipe, mildly spiced and don't forget to cook it in coconut oil for an authentic touch. It is tempered with mustard seeds, curry leaves, urad dal and red chili for a distinct flavor. This happens to be one of the items in the Onam Sadya meal, and is relished as a side dish. 

            This nutritious dish is very popular in Kerala where it is called Idichakka Thoran. There are obviously many version to this yummy preparation. Each family have their own traditional recipe.  

          Thoran in general can also be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. It is cooked dry and is packed with flavor. You can also relish as a side dish with curd-rice, sambar rice or chapatti. So check out the step by step pictorial recipe to prepare this regional delicacy.

           Raw Jackfruit or Kathal is a common and a favorite summer vegetable. It is cooked in various ways. It is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. Raw Jackfruit as a vegetable, is high on proteins and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians. 

           This humble vegetable has not much found its way to the dinner table. However, one can make a variety of yummy dishes like appetizers, salad, bharta stir fries and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked. 

Ingredients - 

• 1 small size tender raw jackfruit, peeled & cut into small pieces
• 1/2 tsp. turmeric powder
• 1/2 tsp. salt to taste
• 1 tbsp. + 1 tsp. coconut oil
• 1 cup water

To grind  - 

• 1/2 cup fresh grated coconut
• 3 green chilies
• 1 sprig curry leaves
• 4-5 shallots
• 3 dry red chilies
• 1/4 tsp. salt

Tempering - 

• 1 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 tsp. urad dal
• 1 sprig curry leaves
• 8-10 shallots, chopped
• 1 tbsp. coriander leaves, chopped

          Pressure cook the jackfruit pieces in 1 cup water, 1/2 tsp. salt, 1/2 tsp. turmeric powder and 1 tsp. oil for 3-4 whistles. When cool, drain the water and mash them coarsely. Set aside. 

          In a mixer jar, add the coconut, shallots, curry leaves, green chilies, dry red chilies and 1/4 tsp. salt. Grind into a coarse paste and set aside. 

          Heat 1 tbsp. oil in a pan and sauté the mashed jackfruit for 2-3 minutes. Set aside.

          Heat remaining oil and temper with mustard seeds and dry red chili.  After the seeds crackle, add the urad dal and curry leaves. Sauté for a few seconds.

          Then add the chopped shallots and sauté till light brown. 

          Now add the coarsely ground coconut paste and sauté for 2-3 minutes. 

         Then add the sautéed jackfruit and salt to taste. Mix everything well and continue to stir fry for 4-5 minutes on a low to medium flame.

          When done, garnish with coriander leaves. Serve with steamed rice and sambar or as a side dish with parotta. 

In a mixer jar, add the coconut, shallots, curry leaves, green chilies, dry red chilies and 1/4 tsp. salt. 

                  Grind into a coarse paste and set aside. 

Pressure cook the jackfruit pieces in 1 cup water, 1/2 tsp. salt, 1/2 tsp. turmeric powder & 1 tsp. oil for 3-4 whistles. 

               When cool, drain the water & mash them coarsely. Set aside. 

Heat 1 tbsp. oil in a pan & sauté the mashed jackfruit for 2-3 minutes. Set aside.

Heat remaining oil & temper with mustard seeds and dry red chili. After the seeds crackle, add the urad dal & curry leaves. Sauté for a few seconds.

                   Then add the chopped shallots & sauté till light brown. 

      Now add the coarsely ground coconut paste & sauté for 2-3 minutes. 

Then add the sautéed jackfruit & salt to taste. Mix everything well & continue to stir fry for 4-5 minutes on a low to medium flame.

                        When done, garnish with coriander leaves. 

Serve with steamed rice and sambar or as a side dish with parotta. 

Chatti Choru (Traditional Kerala style Meal served in a Clay Pot)

 

             This is my first try at preparing a traditional Kerala style meal served in a clay pot called Chatti choru. Chatti means clay pot and choru is cooked rice. It is a balanced diet of rice, four veg. curry, coconut chutney, dal and papad. Kerala Matta rice is generally used in this recipe, however, I used basmati rice. 

            All the dishes are first prepared and arranged inside a clay pot. It is then relished directly from the pot for a nice comfort meal. This unique lunch is ideal as a party recipe apt for special occasions and festivals. For a non-veg. version, fish fry, mutton / chicken curry and omelet are served. Do give it a try and enjoy this unique meal in a clay pot. 

1.   Elephant Foot Yam Erissery - 

               Erissery is a traditional Kerala Cuisine, where elephant yam is cooked with coconut and tempered with some aromatic spices. It is one of the items in an Onam Sadya meal. Very easy and a simple vegetarian dish which can be prepared in no time.

         Other veggies like Red pumpkin and raw banana are also used in this preparation. It is a dry recipe and also goes well as a side dish with curd rice, rasam rice or with Kerala Parotta. So check out the step by step pictorial recipe to prepare this regional dish.

• 300 gms. elephant yam, cut into small cubes
• 3/4 cup fresh coconut, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin seeds
• 2 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 dry red chili

          Boil the Elephant food yam in 1 & 1/2 cups water, turmeric powder, salt and red chili powder till tender. 

          Grind 1/4 cup coconut and cumin seeds to a paste. Add to the cooked veggies and boil for 2-3 minutes. Transfer to a serving dish. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, dry red chili and curry leaves. After it stops spluttering, add the remaining coconut and fry till light brown. 

           Pour it over the cooked veggie. Give it a mix and serve with steamed rice as a part of a Sadya meal.

2.   Beans Thoran - 

           Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a Sadya meal. It is a quick recipe, mildly spiced and has a lot of fresh coconut in it. Don't forget to cook in coconut oil for an authentic touch. 

          Thoran can be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. But today I would like to share my version of a Beans Thoran. It is almost similar to beans poriyal from Tamil Nadu and can be relished as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check out the step by step pictorial recipe to prepare it.

• 250-300 gms. beans, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves
• 2-3 green chilies
• 1 dry red chili
• 1 onion, chopped
• salt to taste
• pinch of turmeric powder
• 1/2 cup fresh grated coconut
• 2 garlic cloves
• 2 tbsp. coriander leaves (opt)

         Grind the coconut along with the garlic and keep aside. Heat oil in a pan and temper with mustard seeds and dry red chili. 

          After it stops spluttering, add the chana dal and urad dal. Sauté for a few seconds. Then add the curry leaves, green chilies and onion. Fry till the onion turns translucent.

          Now add the beans, salt and turmeric powder. Mix well and cook, covered on a low flame till done. Sprinkle water at intervals if required.

          When the beans turns soft, switch off the flame. Add the ground coconut and coriander leaves. 

          Toss well and serve as a side dish with hot steamed rice, curd-rice, sambar-rice or parotta.

3.   Parippu Curry - 

           Parippu Curry is a traditional and an authentic Kerala style lentil curry. It is an integral part of a Sadya meal, a vegetarian feast, served during Onam, a harvest festival. Split moong dal (green gram) is used in this recipe and is cooked with a mix of fresh coconut-cumin seeds-green chilies paste. 

          A tempering of dry red chilies, mustard seeds, curry leaves and onion in ghee is poured over the end product. It is very easy to prepare and yummy in taste. This classic dish goes very well with hot steamed rice, accompanied with papad and a drizzle of some ghee for a great comfort meal.  

• 1/2 cup split moong dal 
• salt to taste 
• 1/2 tsp. turmeric powder
• 4-5 tbsp. fresh grated coconut 
• 1/2 tsp. cumin seeds
• 2 green chilies
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. coriander leaves, chopped

           Dry roast the lentil for 1-2 minutes. Soak in sufficient water 30 minutes. Wash and drain well. 

          Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.

          Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.

          Let it come to a boil and simmer for a minute. Switch off the flame. 

          Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown. 

          Switch off the flame and pour this tempering over the prepared dal. Garnish with coriander leaves and serve with rice. 

4.   Raw Banana Stir Fry - 

        This is a very easy and a simple Kerala style stir fry recipe of raw Banana. It also goes by the name of Kaya Mezhukkupuratti. Enjoy it alongside curd rice, rasam rice or sambar rice. One can also pair it with Malabar parotta or plain chapatti.  

          In this recipe, I have not used any onion, garlic, ginger or tomatoes. Yet it turned out so yummy. You may add so if you wish. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Coconut oil is used for an authentic touch and flavor.

• 2-3 raw bananas, boiled, peeled and chopped into small pieces
• 1 tsp. coconut oil
• 1 tsp. urad dal 
• 2 dry red chilies
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1/2 cup fresh grated coconut

Tempering - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste

         Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds and fennel seeds for a minute. Then add the coconut and continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. After it stops spluttering, add the onion and curry leaves. Sauté till light brown. 

          Now add the boiled and chopped banana pieces and salt. Mix everything well and sauté for 2-3 minutes.

          Add the ground spice powder and give it a mix. Let the banana be nicely coated with all the masala. 

          Sauté for a minute and switch off the flame. Serve as a side dish or as a part of a Sadya Meal. 

5.  Thenga Chamanthi - 

           Thenga Chamanthi is a very flavorful Kerala style coconut chutney. Thenga refers to coconut and chamanthi means chutney. It is made using fresh coconut, shallot, ginger, dry red chilies, curry leaves, tamarind, salt and coconut oil. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. Traditionally it is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 cup fresh grated coconut
• 3-4 dry red chilies 
• 4-5 sambar onions
• 1" ginger
• 1/2 tsp. Kashmiri chili powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste
• 1 tsp. coconut oil

          Transfer all the ingredients into a mixer jar and grind it coarsely. 

          Sprinkle some water if necessary and grind again into a coarse paste. 

          Your spicy and tangy Tenga Chamanthi is ready.

6.  Kadala Curry -  

              Kadala Curry is a traditional Kerala style side dish served as breakfast with Puttu. Hence, this recipe is also known as Puttu Kadala Curry. Kadala means kabuli chana or chickpeas and is a popular Kerala cuisine. 

               They can also be relished with Appam, Idiyappam, Chapatti, poori, Dosa or Paratha with some sliced onion, green chilies and lime wedges as an accompaniment if desired. 

• 1 cup black chickpeas, soaked overnight
• 1/3 cup fresh grated coconut
• 2 onion, sliced
• 1" ginger. chopped
• 3-4 cloves, chopped
• 1-2 green chilies
• 1 tomato, chopped
• 1 tsp. red chili powder
• 1 tsp. fennel powder
• 1 tbsp. coriander powder
• 1/2 tsp. pepper powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 3-4 tbsp. coconut oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked chickpeas and salt to taste in 2 cups water for 5-6 whistles or till soft. 

          Heat 1 tsp. oil in a pan and dry roast the coconut till light brown. Keep aside to cool. 

          Heat 1 tbsp. oil and sauté one onion, ginger, garlic and green chilies till light brown.

          Add all the dry spices mixed with 1/2 cup water. Sauté for a minute. 

          Now add the tomatoes and sauté till it is mashed. Keep aside to cool. Then blend along with the fried coconut into a smooth paste.

          Into the pan add 1/3 cup boiled chickpeas and mash it with a potato masher.

           Then add the ground paste and the boiled chickpeas along with the water. Adjust the consistency. 

           Add some hot water if you want a thin gravy. Mix well and simmer for 4-5 minutes. Transfer to a serving dish.

          Heat remaining oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and remaining onion. Sauté till light brown.

          Now pour this tempering over the kadala curry and garnish with chopped coriander leaves.

          Serve with puttu, appam or idiyappam for a comfort Kerala meal. You may also relish with steamed rice or any flat Indian bread. 

Raw Banana Stir Fry - Kerala style

 

          This is a very easy and a simple Kerala style stir fry recipe of raw Banana. It also goes by the name of Kaya Mezhukkupuratti. Enjoy it alongside curd rice, rasam rice or sambar rice. One can also pair it with Malabar parotta or plain chapatti. So check out the step by step pictorial recipe to prepare this traditional and a comforting dish,

           In this recipe, I have not used any onion, garlic, ginger or tomatoes. Yet it turned out so yummy. You may add so if you wish. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Coconut oil is used for an authentic touch and flavor.

• 2-3 raw bananas, boiled, peeled and chopped into small pieces
• 1 tsp. coconut oil
• 1 tsp. urad dal 
• 2 dry red chilies
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1/2 cup fresh grated coconut

Tempering - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste

          Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds and fennel seeds for a minute. 

         Then add the coconut and continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. After it stops spluttering, add the onion and curry leaves. Sauté till light brown. 

          Now add the boiled banana cubes and salt. Mix everything well and sauté for 2-3 minutes.

          Add the ground spice powder and give it a mix. Let the banana be nicely coated with all the masala. 

          Sauté for a minute and switch off the flame. Serve as a side dish or as a part of a Sadya Meal. 

                        Boiled Bananas.

                    Peeled and chopped into small cubes.

Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds & fennel seeds for a minute. Then add coconut & continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

Heat oil in a pan & temper with mustard seeds, cumin seeds & dry red chilies.

After it stops spluttering, add the onion & curry leaves. Sauté till light brown. 

Add the boiled banana cubes & salt. Mix everything well & sauté for 2-3 minutes.

                 Add the ground spice powder & give it a mix. 

Let the banana be nicely coated with all the masala. Sauté for a minute & switch off the flame. 

                   Serve as a side dish or as a part of a Sadya Meal. 

Thenga Chamanthi (Coconut Chutney - Kerala style)

 

          Thenga Chamanthi is a very flavorful Kerala style coconut chutney. Thenga refers to coconut and chamanthi means chutney. It is made using fresh coconut, shallot, ginger, dry red chilies, curry leaves, tamarind, salt and coconut oil. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. It is also served in Chatti Choru (Full meal served in a clay pot) and Pothi Choru (Meal wrapped in a banana leaf). So do give it a try and you will not be disappointed. 

          This chutney is very easy to prepare as there is no cooking required. The only thing that has to be kept in mind is the chutney has to be blended without any water so that the chances of getting spoilt is minimum. Instead, coconut oil is used for some moisture content. 

           Traditionally Thenga Chamanthi is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 cup fresh grated coconut
• 3-4 dry red chilies 
• 4-5 shallots (sambar onions)
• 1" ginger
• 1/2 tsp. Kashmiri chili powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste
• 1 tsp. coconut oil

          Transfer all the ingredients into a mixer jar and blend it into a slightly coarse paste. 

          And your spicy and tangy Thenga Chamanthi is ready to be enjoyed with steamed rice. 

 Transfer all the ingredients into a mixer jar & blend it into a slightly coarse paste. 

                  And your spicy and tangy Thenga Chamanthi is ready.

                     Enjoy with steamed rice.