KAPPA CHAKKA KANDHARI - CHEF REGI MATHEW

​We had the absolute pleasure of meeting Chef Regi Mathew and his wife once again yesterday at Kappa Chakka Kandhari, Bangalore. Meeting Chef Regi for the third time made an already special meal even more memorable.

​Kappa Chakka Kandhari remains one of the finest dining spots in Bangalore. Every single dish reflects Chef Regi's meticulous touch—delivering deeply authentic, beautifully curated Kerala cuisine. From the soft Appams paired with fragrant stew to their legendary Cloud Pudding and signature combos, every bite is pure joy.

​With its exceptionally caring staff, welcoming ambiance, and delicious food, it is the ultimate place to bring family and friends for a memorable lunch or dinner.

Jayanthi and Narayan 

BEETROOT THORAN

 Beetroot Thoran

3 fresh beetroots

2 tbsp coconut

1 green chilly

For seasoning

Oil – 2 tsp

Mustard seeds – ½ tbsp

Urad dal – ½ tbsp

Channa dal – ½ tbsp

Curry leaves – 2 strings

Method 

Remove the skin and chop the beetroot into tiny pieces. In a pan add oil, mustard, urad dal, chilly let the mustard splutter. Add the beetroot and cook it till soft in slow fire, if necessary, you can sprinkle little water. In a mixer make a coarse paste of coconut and green chili, When the beetroot is soft and well-cooked add the coconut paste and add curry leaves.

Tips: you can pressure cook the beetroot but it tastes awesome when prepared freshly chopped and cooked.

EDICHAKKAI PODUTHUVAL

 EDICHAKKAI PODUTHUVAL

Ingredients

Medium sized edichakkai – 1

Coconut – 2 tbsp

Green chili – 1 No.

For seasoning

Coconut oil – 2 tbsp

Mustard seed – ½ tbsp

Urad dal – ½ tbsp

Curry leaves – 3- 4 strings

Turmeric powder – ¼ tsp

 Method of PreparationRemove the skin and chop the edichakkai into 2-inch cubes, cook it in little water adding turmeric powder in pressure cooker till soft. Use a  matthu to smash the edichakkai gently. In a pan add coconut oil, mustard seeds, urad dal, and red chili Allow mustard to splutter. Add the edichakkai to the seasoning mixing it now and then for 3 to 4 minutes. Make a coarse paste of coconut and green chili add it to the prepared edichakkai. You can garnish the poduthuval with fresh curry leaves.

                                                                       

Tips: Select a long and firm edichakkai for better taste.

THAKKALI RASAM

 THAKKALI RASAM

Ingredients

Thakkali – 2 medium sized

Tuvar dal – 3 tbsps.

Fresh coriander leaves finely chopped – 1 tsp

 Tamarind – ½ lemon sized ball

Red chilies whole – 2

Rasam powder – 11/2 tsps.

Hing – ¼ tsp

Salt – to taste

 ghee – 2 tbsps.

Mustard seeds – ½ tsp

Method of Preparation

Wash, drain and pressure cook tuvar dal adding turmeric powder in two cups of water until soft. Strain mash dal well. Reserve the strained dal water. Extract tamarind pulp adding sufficient water and strain. Mix tamarind pulp salt and turmeric powder and ripe tomato, simmer for 5-10 minutes let the tomatoes cook well in the tamarind juice, when done remove tomatoes and take off the skin and smash tomatoes with hands. Add it again to the boiling tamarind juice, let it cook for a further 2 minutes, Add mashed dal, dal water, rasam powder, allow rasam to boil and foam on the top. Switch off the stove. Heat ghee in a pan and add mustard seeds, when they crackle add broken red chilies and methi seeds, allow the fresh aroma of methi seeds (or dried methi leaves) to release, pour the tempering over prepared rasam and serve hot.

KURUMILAGU AND JEERAKA RASAM

 KURUMILAGU AND JEERAKA RASAM

Ingredients

Tamarind pulp (make from 1 small lemon size) - 3 spoons

Turmeric powder - ¼ tsp

Salt – to taste

For powder

Peppercorn – 10-15 nos.

Jeera            - 2 tsp

Coriander seeds – 1 tsp

Curry leaves – 2 strings

Red chili – 2 nos

Tempering

Ghee/oil – 1 tsp

Garlic(optional) – 2-3 clove(crushed)

Mustard seeds – ½ tsp

Red chilly whole – 1 broken into half

Hing        - a pinch

Method of preparation

Extract pulp from tamarind pour it in a long pan add sufficient water and turmeric powder allow it to slowly boil. In another pan fry peppercorn, jeera, coriander seeds, curry leaves and red chili in low flame till a delicate smell of pepper comes out. Cool and make a coarse powder and add the powder to the hot tamarind juice and allow it to cook along with the juice. Bring to boil. Heat ghee/oil in a pan for tempering. Add mustard seeds, allow them to crackle, add broken red chilies, hing, crushed garlic and the remaining curry leaves allow the garlic to release aromatic flavor. Pour over the rasam and serve hot.

Tips: Melagu rasam is good when you have a sour throat!!

 

CUCUMBER KICHADI

 CUCUMBER KICHADI 

Ingredients

1 small cucumber, peeled and grated
1 small piece of ginger
2 green chilies
4 tbsps. of grated coconut
2 tsp mustard seeds
2 tsps. of oil
11/2 cups of fresh curd
salt to taste

1 tbsp. chopped coriander leaves.

Method of Preparation
Squeeze out all the juice from the grated cucumber. This juice is nutritious and hence can be added to any other dish with gravy
Add salt to cucumber as per taste.
Grind together 1 tsp mustard seeds, coconut, chilies and ginger with 2 tablespoons of curd.
Add this ground paste to the cucumber. In a pan heat the oil. Add mustard seeds.
When the mustard seeds start spluttering add it to the cucumber.
Put this cucumber mixture in the fridge. Just before serving add the curd to, it and stir well.
Garnish with chopped coriander leaves

 

PUMPKIN PACHADI

 PUMPKIN PACHADI

Ingredients

1/4 kg of yellow pumpkin
1 tomato
2 green chilies
4 tbsps. of grated coconut
1 tsp of tamarind paste
1 tsp mustard seeds
1 tsp of fenugreek seeds
1 dried red chili
2 tsps. of oil
1 tsp turmeric powder
salt to taste
1 tsp powdered Jaggery / sugar(optional)

Method of Preparation
Cut the pumpkin into 1-inch square pieces about 1/2 cms thick. Add the tamarind paste, water, turmeric powder and salt.
Cook on low heat. Grind the coconut with the green chilies. Add this ground paste to the cooked vegetables. In a pan heat the oil.
Add mustard seeds, fenugreek seeds and red chili. When the mustard seeds start spluttering garnish the pachadi with it. Boil well.
If you prefer a slightly sweet taste then you may add sugar or Jaggery.

MANGO KUTTAN

 MANGO KUTTAN

Ingredients
1 raw mango

4-5 pieces of drumsticks
1 cup beaten curds
2 tsp oil
salt to taste
3/4 dried red chilies
3/4 cup grated coconut
1 tsp mustard seed
2 tsp fenugreek seeds
1 tsp turmeric powder
curry leaves – 2 strings

Method of Preparation
Cut the mango into cubes. Drumsticks into 2–3-inch pieces. Add a little water, salt and turmeric powder and cook the drum sticks first and after it becomes soft add mango allow mango to cook till soft on kalchatti.
Heat oil in a small pan. Roast 1 tsp fenugreek seeds with 2/3 chilies.
Add 2 tbsp curd and the coconut to this roasted fenugreek seeds and chilies and grind to a fine paste.
Mix this paste to the cooked mangoes. Turn off the stove and then mix the rest of the beaten curd to the mangoes.
Heat 1 tsp of oil to the pan. Add the mustard seeds, fenugreek seeds and 1 chilly. When the seeds splutter add it to the kuttan.
Add curry leaves.

 

SAMBAR

 SAMBAR

Ingredients

250 gms small sambar onions/shallots

2 drumsticks cut into 3-inch pieces
Tamarind -size of a lemon.
oil 3 tbsp
turmeric powder 1/2 tsp
salt to taste
Tuvar dal 1 cup
Curry leaves 1 string
Mustard seeds 1 tsp.
Roast the following in 1 tbsp oil :
Bengal gram dal 1 tbsp
coriander seeds 2 tsp
fenugreek seeds 1/2 tsp 
dried red chilies 4-6 nos 
asafetida powder 1/4 tsp
4/5 small onions (optional)
Grind the above roasted ingredients with 1/4 grated coconut to a fine paste

Method of Preparation

Cook the tuvar dal with water in a pressure cooker thoroughly. It should have consistency of a pulp when cooked.
Pour 1 tbsp of oil in a pan and fry the peeled onions/ shallots till they become translucent. Add hot water and cook drumsticks in it till soft.
Extract juice from tamarind, add 1cup of water. Add to this the fried onions and drumsticks with the turmeric powder and salt and cook it well
When the onions are cooked, add the ground paste, the cooked tuvar dal .

Add water to get the right consistency and boil. 
Remove from stove. In a small pan/kadai pour 1tbsp oil. Add the mustard seeds and the curry leaves. When the mustard starts spluttering garnish the sambar with this.

Variations. Instead of onions you can add, carrots, yellow(ripe) pumpkin, elavan, Arbi(chembu) brinjal, sugar baby mango, potatoes or ladies finger. Only onions and ladies’ fingers must be roasted before cooking in tamarind juice, just so that they don't break apart easily. Arbi/chembu should be pressure cooked and peeled. All the other vegetables can be cooked directly in tamarind juice.

 

KEERAI CHUNDAL

KEERAI CHUNDAL

Ingredients

2 big bundles of Spinach/thandu keerai
1/2 tsp turmeric powder
salt to taste
1 tsp oil
1 tsp mustard seed
1 tsp urad dal
4 red chilies.
2 tbsp raw rice.
2 tbsp grated coconut.

Method of Preparation
Wash, chop the Keerai. Add turmeric and salt and cook the spinach on kalchatti.
Wash, dry and roast the rice with 2 chilies. Powder this coarsely.
When the spinach is cooked add the powder to it. Add the grated coconut also.

In a small pan put the oil and add mustard seeds, urad dal and 2 red chilies. When the mustard starts spluttering add this seasoning to the spinach chundal. This dish is supposed to be semi solid in consistency. The rice powder absorbs all the extra juice from the spinach.Tips: Red Keerai also can be made the same way as thandu keerai, 

POTATO PODIMAS

 POTATO PODIMAS

Ingredients

1/2kg potatoes
1 tsp turmeric powder
1 tsp chana dal
2-3 tsps. of oil
a pinch of asafetida
2 green chilies, chopped
a small piece of ginger chopped
salt to taste
juice from 1 lime
curry leaves

Method of Preparation

Boil potatoes, peel them and mash them. They should not be mashed into a paste but just in lumps
Heat oil in a pan. Add the mustard seeds, dal, chilies, ginger and asafetida
Roast it and when the mustard seeds start spluttering add the turmeric powder and salt.
Switch off the stove. Add the potatoes and the lime juice.
Stir well but make sure that the potatoes do not get mashed too much
Garnish with some curry leaves.

 

 

 

OLAN

 OLAN

Ingredients

1/2 kg elavan and ¼ kg mathan
1/2 cup black eyed beans/chowli.
Salt to taste
1/2 cup coconut milk/milk
2 green chilies

METHOD

Cut the elavan and mathan into flat square pieces about 1 inch long and wide. Pressure cook the beans till it is about 3/4th cooked. Cook eleven and mathan pieces and the partially cooked beans with salt in some water in kalchatti... When elavan and mathan and the beans are cooked well, slit the two chilies and add it . Add the coconut milk/milk and simmer for 2/3 mins.

Tips: Olan can be eaten as simple soup too!

KALAN

 KALAN

Ingredients

200 gms chopped yam  
1 medium raw banana  
3 cups sour curd 
 1/2 Coconut  
 5 to 6 Green chilies
2 Dried Red chilies  
2 tsp Cumin seeds 
 1 tsp Mustard seeds  
1/2 tsp Fenugreek seeds 
1 tsp turmeric powder 
2 tsps. Oil 
salt to taste.
curry leaves. – 3- 4 strings

Method of Preparation

Peel the banana and chop it into cubes.  Cook the yam and the banana pieces in a pressure cooker with salt, water and turmeric powder. While it is cooked grind the coconut with 1 tsp cumin seeds and green chilies and curd to a fine paste. (do not use all the curd but add just enough to grind in the mixer--instead of water). 

Once the vegetables are cooked add the ground paste to it. Beat up the rest of the curd and add it to the vegetables. Simmer on low heat for 2 to 3 mins -DO NOT BOIL or else the Kalan will curdle. Heat oil in a small pan. Add the mustard seeds, 1 tsp cumin seeds, fenugreek seeds and red chilies. When the mustard seeds start spluttering add it to the Kalan. Add curry leaves. Serve hot.

Tips: Kalan can be cooled and kept in the fridge; it tastes yummy the next few days too!

ERISHERI

 ERISHERI

Ingredients

1 cup raw yellow pumpkin pieces, about 1/2-inch squares salt to taste
1 tsp turmeric powder
1/2 cup grated coconut
3-4 dried red chilies
1 tsp cumin seeds
1/2 tsp urad dal (optional)
urad dal helps to bind the erisheri together to the right consistency
1/2 tsp urid dal for garnishing
2 sprigs of curry leaves
2 tbsps. oil

Method of Preparation

Cook the pumpkin in water with salt and turmeric powder.
Keep two tbsps. of coconut separately for garnishing.
Roast the urad dal and red chilies in one tsp of oil and grind it with the rest of the coconut and cumin seeds
If you are not using urad dal then just grind the rest of the coconut with cumin seeds and chilies to a fine paste.
Add the paste to the cooked pumpkin.
In a pan heat 2 tbsps. of oil. Add mustard seeds and the other 1/2 tsp of urid dal. When the mustard seeds just start spluttering add the grated coconut and roast it till it becomes slightly brown. Add it to the pumpkin erisheri.
Add some curry leaves to the erisheri.

Tips: You can try Raw jack fruit and seeds instead of mathan when jack fruit is available.

 

MOLAGUSHYAM

 MOLAGUSHYAM

Ingredients

1/2 raw banana/yam
1/2 cup yellow moong dal
1 tsp coarsely ground pepper
1 tsp coconut oil
curry leaves
salt to taste

METHOD

Cook the raw banana/yam and the dal together in a pressure cooker
Once cooked add enough water to make right consistency Add salt to taste. Bring to boil, add the coconut oil, ground pepper and curry leaves.
Can be served with rice and pachadi or even pickles.

Tips: This dish can be made without the dal also. Just add chopped banana and yam with salt and turmeric in water and cook it. The rest of the ingredients can remain the same.  

 

PAVAKKAI PITTLA

 PAVAKKAI PITTLA

Bitter gourd - 1 medium sized
Tamarind - lemon sized
Kabuli Chana / Tuvar dal - 1/2 cup
Turmeric
Salt – to taste

To roast and grind

Urad dal - 1 tsp.
Chana dal- 1tspn
Red chili- 3 nos
Pepper corn - 4 nos
Hing - few shakes
Grated coconut - 1/2 cup

Curry leaves – 2-3 strings

For Seasoning
Oil - 1 tsp.
Mustard seeds - 1 tsp.
Curry leaves – 2 strings
Grated coconut - 1 tbsp.

Method of Preparation

Pressure cook Kabuli chana /tuvar dal till it is soft. If using Kabuli chana, it has to be soaked overnight.

Wash the bitter gourd. Slit it open and discard the seeds. Chop into bite sized pieces. Extract the tamarind juice. Take tamarind extract, salt and turmeric. in a cooking bowl. Add 1/2 cup of water. When the tamarind extract starts to boil, add the chopped bitter gourd pieces. When the vegetable is cooked tender, add the mashed dal/chana. Reserve the cooked dal water.
Roast the spices except coconut in a little oil, till they are light brown. Grind the spices along with grated coconut to a smooth paste. Add water while grinding. Dilute the ground paste with the reserved water and stir into the cooking pot. Adjust the salt and consistency of the gravy by adding water. Bring it to a boil and let it simmer for few minutes.

Season with mustard seeds, curry leaves and a tablespoon of coconut. The coconut should be roasted till brown.

 Tips: Fresh Pavakkai taste best when cooked.

THAKKALI/VENDAKAI TAYIR PACHADI

THAKKALI/VENDAKAI TAYIR PACHADI

Medium sized tomato- 1
curd - 1 cup
salt – to taste

To grind

Grated coconut - 2 tbsp.
Green chili - 1 nos
mustard seeds - 1/2 tsp.

For Seasoning

Oil - ½ tbsp
mustard seeds – ¼ tbsp
red chili     - 1 no

Finely chop the tomatoes. Heat kadai. Do the seasoning, add the chopped tomatoes. Stir fry. Grind the coconut, green chili and mustard seeds together with little water. Mix in the fried tomatoes and ground paste into the beaten curd. Add salt just before you serve. Else salt will release water and make the pachadi thinner.

For Vendakai pachadi, wash, chop and deep fry vendakai in pre heated oil, drain out vendakai and add to the pachadi. 

 

PAYAR THORAN/LONG BEANS THORAN

 PAYAR THORAN

Ingredients

Payar - 250 gms

Turmeric - a pinch

Salt – to taste

Grated coconut -1 tbsp.

Green chili - 2nos

For Seasoning

Coconut oil – 2 tbsp

Mustard    - ½ tbsp

Red chilly   - 1 no.

Urad dal      - ½ tbsp

Method of Preparation

Wash and trim the edges of payar Finely chop them. In a pan, heat the oil (coconut oil gives an authentic flavor and taste) and add the mustard seeds. When they splutter, add the broken urad gram and sauté till they brown. Now add the curry leaves, stir once and add the beans. Stir fry the payar for a couple of minutes. Add salt and turmeric powder. Turn down the heat and allow the cowpeas to cook till done. Take the cooked payar ,off the heat.

Now run the grated coconut and the green chilies in the jar of your mixer grinder, a couple of times, without adding any water. You will have crushed mixture of coconut and chilies, with flecks of the green chilies showing. Do not grind it to a paste. These crushing releases the flavors/ juice in the coconut and the chilies. Add this to the payar and stir well to mix.

KOOTU CURRY

 KOOTU CURRY

Ash gourd/elavan chopped into cubes - 1 1/2 Cups

Yam/Chena cubed = 1/2 cup

Chana dal - 1/4 cup

chili powder - 1/2 tsp.

turmeric - a big pinch

salt as required

To grind

grated coconut - 1/2 cup

cumin/jeera - 1/2 tsp.

For Seasoning

oil preferably coconut oil - 1 tbsp.

mustard seeds

urad dal - 1 tsp.

 

Method of Preparation

Cook the chopped ash gourd, yam and chana dal with turmeric and chili powder added. I usually pressure cook for 2 whistles. Drain excess water. If pressure cooked, be gentle when u mix the veggies else it will turn mushy. Add salt and cook for 5 minutes for the veggies to soak in the salt.  

Ground grated coconut and cumin seeds to a coarse paste. Do not add water. If required sprinkle a few drops of water. Stir in the ground paste and check the salt. Cook for a few minutes, till it turns dry. Do the seasoning and fry till coconut is brown. Pour the seasoning over the curry.

Tips: Kootu curry is an inevitable part of Onam Sadhya.

MORUKUTTAN

 MORUKUTAN

Vellarikkai, cubed - 1 1/2 cups

ripe mango – 8-9 pieces

or sugar baby mango – 5-6 nos. slit in four sides

Grated coconut - 3/4 cup
Green chili - 2 nos

Buttermilk/beaten curd - 1 cup

Turmeric

Salt

To Roast

Red chili - 2 nos
Methi seeds - 1/4 tsp.

Jeera seeds – ½ tsp.

For Seasoning
Oil - 1 tsp.
mustard seeds -1/2 tsp.
curry leaves - few
methi seeds - 1/4 tsp.
red chili - 2 broken

Method of Preparation

Wash and peel the skin of Vellarikkai. dice into 1/2-inch cubes. Add ripe mango/sugar baby mango Cook on kalchatti with enough water, salt and turmeric added, till fork tender.

Roast red chili, jeera seeds and methi seeds in a teaspoon of oil till dal turns brown. Cool and grind along with grated coconut and green chilies. Add water to get smooth paste.

Mix the ground paste in buttermilk / beaten yogurt. Stir the mixture into the cooked veggies. Adjust consistency by adding water. Check the salt and bring it to boil.  Stop when it is foamy on the top. Season with mustard, red chilies, curry leaves and methi seeds.

GOOSEBERRY/KANNI MANGA/YAM ARACHUKALAKKI

 GOOSEBERRY/KANNI MANGA/ YAM ARACHUKALAKKI

2-3 salted gooseberry/kanni manga/raw yam

¼ cup grated coconut

Green chilly -2 nos.

Curd – ¼ cup

Add all together and ground to a coarse paste in the mixer.

 

For seasoning

Coconut oil – 1 spoon

Curry leaves – 1 string

Mustard seeds – 1 teaspoon

Heat oil and add mustard seeds once it splutters add curry leaves add this to the prepared arachukallaki

 

 

KEERAI MOOLAGUTTAL

 KEERAI MOOLAGUTTAL

Roughly chopped keerai – 2 bunches
Tuvar dal - 1/2 cup
Cumin Seeds/Jeers - 1 tsp.
Grated coconut - 1/2 cup
For roasting Urad dal - 1 tsp.

Red chili - 1 no

For Seasoning

Oil - 2 tsp.

Mustard seeds - 1 tsp.

Method
Cook the spinach leaves in 1 cup of water in kalchatti till the leaves are withered. Mash it gently with blender. Leave it to cool. Pressure cook tuvar dal till soft. Mash the dal well. Roast urad dal and red chili in a tsp. of oil till dal turns light brown. Grind the coconut, roasted dal and chilly and jeera to a fine paste. Combine spinach, mashed dal and ground paste. Bring to boil. Season with mustard seeds.

Tips: Cooking in Kalchatti adds the taste of keerai moolaguttal. Instead of Keerai you can also try murigaella keerai.

PARUPPU THOGAYAL

 PARUPPU THOGAYAL

Ingredients

Tuvar dal - 1/2 cup

Grated coconut - less than 1/2 cup

Red chili - 1

salt as required.

METHOD OF PREPARATION

Dry roast tuvar dal till it turn light brown. Roast the red chili too.

Grind all the ingredients to a coarse paste using less water. Paruppu thogayal is ready.

VATHAL KUZHAMBU

 VATHAL KUZHAMBU

Ingredients

Vegetables like fresh ladies’ finger and brinjal cut into 2 inches long add little oil in a frying pan and cook the vegetables in low flame till the raw smell goes away. Keep aside.

For frying 

Tuvar dal – 2 spoons

Channa dal – 1 spoon

Red chili – 3-4 nos.

Curry leaves – 2 strings

Hing – a little

Fry all the above ingredients and make a coarse powder in mixer. Keep aside

Tamarind - lemon sized

Turmeric - 1/4 teaspoon

 Method of Preparation

Soak tamarind in a cup of warm water for 10 minutes. Extract the tamarind juice. Add 1/4 tsp. turmeric and salt. Add vegetables and

Let it simmer till the gravy thickens. Add coarsely grounded powder to it and bring it to a boil.

For Seasoning

In a pan, add a tablespoon of gingelly oil, add mustard seeds. When mustard seeds splatter and 2 spoons manathakkali vathal When manathakalli is fried, pour the seasonings over the cooked gravy and garnish with curry leaves. Serve with hot rice with a teaspoon of homemade ghee and roasted papad.

AVIYAL

 AVIYAL

Ingredients:

3 cups (approx.) mixed vegetables, like drumstick, raw banana, beans, carrot, brinjal, yellow pumpkin, (mathan) white pumpkin(elavan) yam (Chennai) long bean(payar) cut into 1 1/2" long pieces

2cups slightly sour thick yogurt

 3-4 pieces of raw mango

1/4 tsp turmeric powder

1/2 a small coconut, grated

1 tsp cumin seeds

4-6 green chilies (or according to taste)

 salt to taste

2 tbsp coconut oil

2 strigs curry leaves

 

Method of Preparation

Grind the coconut, cumin seeds and green chilies into a fine paste. Keep aside. Whisk the yogurt/curd till smooth and keep aside.

Cut the vegetables into pieces about 1 1/2 inches in length (like we cut potatoes for finger chips). Cook the vegetables with turmeric powder and half a cup of water till soft but firm. Then add tamarind juice and cook along with the vegetables for five more minutes. Add curry leaves, salt and turmeric powder. When this comes to a boil, add the coconut paste and mix well. Turn down the heat and add the yogurt. Mix well.

When the mixture just starts to bubble, take off the heat. The aviyal will have very little liquid in it and the coconut paste-yogurt mixture should be thickly coating the vegetables. Pour the coconut oil

 

Tips: Aviyal taste excellent with Roti and Rice.

 

CLUSTER BEANS THORAN

 KOTTAVARRAKAI/CLUSTER BEANS THORAN

Ingredients:

1/4 kg kottavarrakai
1 cup tuvar dal
1/2 tsp turmeric powder
1/2 tsp asafetida powder
2 red chilies or according to taste
1 sprig curry leaves
salt to taste
1 tsp mustard seeds
1- 2 tsps. urad dal
2 -3 tbsps. oil

Method of Preparation

Soak the tuvar dal for about an hour and drain well. Grind the dal, turmeric and asafetida powders, red chilies, curry leaves and salt into a pate without adding water. Make small patties and steam cook (in an idly stand) for about 10 minutes. Or pat the paste flat onto a plate and steam cook. Cool slightly and crumble by hand. If the steam cooked batter is too hard to crumble easily (this happens sometimes if it cools down), use a grater.
String, chop the kottavarrakai into small pieces and cook with a little salt till well done but firm.

Heat oil in a pan, add mustard seeds. When they splutter, add the urad dal. When this browns, add the cooked beans. Stir a couple of times and add the crumbled dal. Mix and cook on low heat, stirring occasionally, till the dal starts becoming crisp. The Usili is ready to serve.

Tips: Select soft kottavarrakai and use this vegetable more often in your diet.

 

AVARAKKAI THORAN

 AVARAKKAI THORAN

Ingredients:

1/4 kg avarakkai (green hyacinth beans)
1/4 tsp turmeric powder
salt to taste
2 tbsp fresh grated coconut
2 green chilies

For tempering:

1 1/2 tsp coconut oil (or sunflower oil)
1 tsp mustard seeds
1 1/2 tsp broken urad dal)
1 sprig curry leaf

Method of Preparation

Wash the beans and string them. Trim off both ends of each bean and then finely chop the beans.

In a pan, heat the oil (coconut oil gives an authentic flavor and taste) and add the mustard seeds. When they splutter, add the broken urad gram and sauté till they brown. Now add the curry leaves, stir once and add the beans. Stir fry the beans for a couple of minutes. Add salt and turmeric powder. Turn down the heat and allow the beans to cook till they are done. Take the cooked beans off the heat.

Now run the grated coconut and the green chilies in the jar of your mixer grinder a couple of times, without adding any water. You will have crushed mixture of coconut and chilies, with flecks of the green chilies showing. Do not grind to a paste.These crushing releases the flavors/ juice in the coconut and the chilies. Add this to the beans and stir well to mix.

SWEET CORN SALAD

 SWEET CORN SALAD

Ingredients
1/2 cup frozen or fresh sweet corn
1 ripe avocado
2 cups cherry tomatoes
2 tbsp chopped coriander leaves
1/2 tbsp chopped mint leaves
2 tbsp olive oil

 half a lemon juice

Salt to taste

Pepper Powder – ½ tbsp

Method of Preparation

If using frozen sweet corn, thaw in boiling water.
Prepare the avocado and chop into bite size bits.
Wash the tomatoes and halve them.
Place them all in a bowl. Add the chopped coriander and mint, lemon juice, olive oil, salt and pepper. Toss well.

Tips
Do toss your salad just when you're ready to serve.

Cucumber Kosumalli

 CUCUMBER KOSUMALLI

Ingredients:
Cucumber - 1, large
Moong Dal - 1/2 cup
Coconut - 2 tbsp., grated
Juice of 1 Lemon
Coriander Leaves - 1 tbsp., chopped
Salt to taste

For Seasoning:
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Green Chilies - 2
Curry Leaves - 2 sprigs
Asafetida - a pinch

Method of Preparation
1. Wash and soak dal for 30 minutes. Strain and set aside.
2. Peel and chop cucumber, cut chili into 2 to 3 pieces each.
3. Mix soaked dal, cucumber, coriander leaves, coconut and salt.
4. Add lemon juice.

5. Season mustard seeds in oil and when done add asafetida, green chilies and curry leaves.
6. Add to cucumber, mix thoroughly, chill and serve.

Tips: To make kosumalli healthier you can add grated carrots

AUTHOR'S NOTE FROM MY BOOK PALGHAT IYER SAMAYAL

 

D E D I C A T I O N

To all the men and women who love to cook and eat authentic traditional Palghat Brahmins recipe which have come naturally to us for generations!!

 A C K N O W L E D G E M E N T S

Smt.K.V. SHANTHA My mother - who generously shared her best recipe and taught me the art of delicious cooking.

Shri. P. VENKATESWARAN My father - who motivated and inspired me to learn the art of cooking

A U T H O R’ S N O T E

 As time passes the tradition of cooking good food at home with simple ingredients which are readily available at home becomes a challenge for working women and men. When we lived in a joint family responsibilities were shared among mother, grandmother, sister. But in today’s life where we try to make both ends meet, the partners working from dawn to dusk and managing children is a balancing act. I rather say it is an ART. When we were young it was mandatory for Brahmins girls to learn cooking and music or dance as art of our rich traditional values. Mother will teach her young children the basic lessons in everyday life. Life skill learning is an essential part of our daily routine, it starts from selecting the best vegetables at reasonably price to wash, peel and cut the vegetables according to different curries and gravies. Now times have changed, neither parents nor the children have the time to teach and learn which require lots of patience and dedication. My book “Palghat Iyer sammayal” is an earnest effort to bring out the best from the different kinds of vegetables and simple ingredients and create delicious, nutritious dishes at home. I would share with my readers a few well kept secrets of traditional cooking which I as a young girl have observed and noted from many elders and guests who visit our home. My parents, brothers and sister being the source of my inspiration followed by my husband and two lovely children. Wishing you all good luck and happy cooking!!

Jayanthi Narayan.

                                                                                                 

Podlangai/snake gourd poduthuval/subzi

Snake Gourd Subzi

 Ingredients: 

2 medium-sized snake gourds, 

1/2 teaspoon mustard seeds, 

1/2 teaspoon urad dal, 

2 dry red chilies broken, 

1 tablespoon coconut or peanut oil, 

2 tablespoons grated coconut, and 1 green chili. 

Method: 

Wash, trim the edges of the snake gourds, cut them in half and then into four lengthwise pieces. 

Remove seeds and slice into small pieces. Grind grated coconut and green chili in pulse mode using a mixer jar and set aside. 

Heat oil in a pan, add urad dal and mustard seeds, allowing it to splutter, then add broken red chilies. 

Add chopped snake gourd and salt, cooking over medium flame until fork-tender. Mix in ground coconut, adjust salt as needed, and serve with rice.

Mixed vegetable rice with leftover rice

The biggest concern many days we have is how to utilize the leftover rice. 

Here is a leftover ka makeover idea.

Mixed vegetables rice.

Ingredients 

1 cup leftover rice 

2 cups Mixed vegetables thinly sliced. 

Ginger,garlic and green chilies thinly sliced

1/2 tsp crushed peppercorns 

1 tsp coriander leaves chopped 

1 tsp mint leaves chopped. 

2 tbsp oil or ghee

A few Cashews and raisins 

Salt as required 

Method 

Crumble the leftover rice and separate the grains. Set aside

Thinly slice mixed vegetable like capsicum,  carrot,  beans, onion, 

Wash and peel thinly slice garlic,ginger and green chilies 

In a pan pour oil, add ginger,garlic and green chilies,  let the garlic turn into bit brownish. 

Add rest of the sliced vegetables,  mix well, add salt  and crushed peppercorns. Let it become fork tender.

Mix in leftover rice. 

Mix well,  coat the cooked vegetables into rice, add coriander and mint leaves. 

Off the stove.

In a smaller pan, pour ghee add Cashews and raisins.  Let it turn into golden. 

Pour on top of the prepared rice.

Serve hot with bhindi raita or raita of your choice.

Palakkad style kozhakkattai with a twist

Palakkad-Style Kozhakkattai with a Twist 

Kozhakkattai in Palakkad homes is a hearty mix of rice, dals, and red chillies — a breakfast that’s rich in both carbs and protein. It’s traditionally served with sambar and chutney.  

I’ve given the classic a small twist. This version is aromatic, flavorful, and ready in under 30 minutes.

*Ingredients*  

- 1 cup roasted rice rava  

- ½ cup urad dal  

- ½ cup tuvar dal — dry roast both dals and coarsely grind  

- 1 dry Bedagi red chilli, non-spicy  

- Salt to taste  

- ∼4 glasses hot water — use the same cup you used for rava and dals  

- Few curry leaves  

*For tadka*  

- 1 tbsp coconut oil  

- ½ tsp urad dal  

- ½ tsp chana dal  

- ½ tsp mustard seeds  

*Method*  

1. Dry roast rice rava and set aside.  

2. Dry roast urad and tuvar dal, cool, then pulse to a coarse powder. Set aside.  

3. Heat coconut oil in a deep kadai. Add urad dal and chana dal. Roast for a few seconds until golden.  

4. Add mustard seeds and let them splutter. Toss in curry leaves and the Bedagi chilli.  

5. Add the roasted rice rava and coarsely ground dals. Mix well.  

6. Pour in hot water and salt. Stir continuously to avoid lumps.  

7. Cook on medium-low heat until the water is absorbed and the kozhakkattai dough  comes together. 

8. Make small oval shaped kozhakkattai,  approximately about 25 numbers, steam it in idli steamer for 15 minutes. 

8. Serve hot with sambar and chutney.

Chakka Ella adai/jackfruit adai in banana leaves

The jackfruit season has just arrived and we picked a big jackfruit.  Cutting,  cleaning and separating jackfruit is time consuming. 

We finally did it. The jackfruit was really sweet. 

Chakka Ella adai 

Ingredients 

For Chakka pooranam 

30 ripe jackfruit pieces

200 grams jaggery 

2 tsp jeera

5 elachi 

1 cup grated coconut 

2 tablespoon ghee

For rice kozhakkattai 

2 cups red rice soaked for 5 hours,  ground into paste.

2 tablespoon coconut oil 

Method 

Cut all the jackfruit pieces into small stripes. 

Melt jaggery by adding half cup of water, sieve and keep aside. 

Dry roast jeera and crushed elachi. 

In a thick bottomed kadai add 2 tablespoon of ghee, add chopped jackfruit,  cook till soft.

Pour jaggery liquid, mix well,  bring to boil. 

Add grated coconut, jeera and elachi powder. 

Make sure it's cooked well and in the consistency of pooranam( thick)

Let it cool.

While you cook the ground rice batter by adding coconutoil in a kadai, soft like kozhakkattai consistency. Knead it before you roll into balls.You should be able to make small soft balls of about 20 to 25 numbers.

In banana leaves,  spread the rice kozhakkattai into thin, flat adai,  fill with Chakka pooranam, close the leaves. 

Keep the idli steamer,  pour 6 to 7 cups of water,  keep the idli plate, carefully arrange Ella adai.  

Steam for about 15-20 minutes.  Off the stove,  let it come to room temperature. Serve warm Ella adai.