Olan is a
traditional kerala dish very regular at any veg sadhya.
peas (Van payar) -- ½ cup
gourde (Elavan) -- ½ cup cut into cubes
soak red cow peas in hot water for half an hour to one hour and pressure cook
for one or two whistles and keep aside.
Extract 1 cup of thick coconut milk and 1 cup of second coconut
milk. Cook ash gourde in the second
extract with salt, slit green chilly and cook for some time then add drained
and cooked red cow peas and allow it to boil, when t boils switch off flame
then add curry leaves and thick coconut milk.
Mix it well, add little coconut oil on it. Rich and creamy Olan is ready to serve.
(ladies finger) -- 250 gm
powder -- 1to 2 tsp
powder -- ¼ tsp
(ladies finger), dry them with kitchen
towel or kitchen napkin. Slit bhindi
into 2 pieces, remove the seeds, then cut them into thin stripes. Add all masala powders(except pepper), salt,
gram flour and rice flour, sprinkle little water and coat evenly. Heat oil in kadai and deep fry the bhindi till
crisp then sprinkle pepper powder over it and serve hot.
This is a spicy beans
curry flavoured with coconut and hing.
Normally this curry is prepared with prawns or mussels.
chillies -- 12 to 15
-- 1 or 2 tsp
beans overnight in plenty of water.
Drain and pressure cook them and keep aside. Roast red chillies in a drop of coconut oil
and grind with tamarind in to fine paste.
Add masala to boiled beans, adjust water to get gravy not too thick not
too thin consistency. Add salt and hind
powder and bring it to boil for 5 to 10
minutes, switch off the gas, and pour coconut
oil above it. Serve with plain rice.
this from my mother-in-law, a very good combo with crispy dosa.
the till dark brown. Fry the channa dal
and urad dal in oil till brown and keep aside.
Grind fried coconut, tamarind and red chillies into fine paste. Then add fried dal, salt and little water
again grind into fine paste. Take this
into a serving bowl add sugar, mix well.
This chutney is little thick, not watery and no need of seasoning. Yummy mysore chutney is ready to serve with
I got this
recipe from my Food-page friend Nilima Kotulkar. Its really
Tamarind -- small lemon
fried -- 12 to 15
to tamarind and prepare tamarind puree, soak red chillies in the tamarind puree
for 10 to 15 minutes, grind this into fine paste. Then add hing powder and coconut oil and mix
it well. Yummy Hinga gojju is ready to
serve with dosa or rice.
You may be
wondering what is GAT, its nothing but Godshe(sweet), Amshe(sour) and
Thikshe(spicy). Karathe in konkani is
bitter gourd and Alsando is Long Yard Beans.
I learnt this recipe my aunty and my friend Nagini Rao, who is a wonderful
beans -- 100 gm
chillies -- 10-12 nos
seeds -- 2 to 3 tsp
Tamarind -- lemon sized ball or
gourd in to cubes and long yard beans into 1 inch pieces. Add little water, salt and jaggery and
pressure cook for 2 whistles. Keep to
cool. Meanwhile, dry roast coconut with
coriander seeds, pepper corn and red chillies. Fry till dark brown. Let it cool for some time then grind this
with tamarind into fine paste. Add this
masala to cooked vegetables, boil it for
5 to 10 minutes then season it with mustard seeds, curry leaves and green chillies. Yummy karathe-alsando GAT curry is ready to