Tuesday, September 27, 2011

Kerela Style Dinner At Home



On a week day , normally I would be making roti and some sabji and we will eat along with curd and salad. Or it's a simple meal of rice ,dal and sabji!


But As I was working from home and more pressing reason being following vegetables were getting rotten in the Fridge , namely beetroot, raw banana , beans etc I decided to make a south indian style dinner with thoran's and rasam ,curd and rice and papads.


Basically Thoran is a traditional Kerala dry vegetable recipe made with grated or finely chopped vegetables like carrots (gajar) , beetroot. The basic ingredients in which the vegetables are cooked are shallots, coconut, curry leaves, mustard seeds, turmeric powder, green chili or red chili and coconut oil.

I had the One huge beet root , I made Beet Root Thoran and Beetroot Saisve



Beet Root Thoran

Ingredients:
2/3 rd Beet root :Cut in to small cubes
3/4th cup fresh/frozen coconut
7-8 curry leaves
3-4 green chillies
2TB onion/shallot chopped
2 tsp oil
½ tsp mustard seeds
1 dried red chillies, broken
Salt

Method:
Roughly grind together coconut, curry leaves ,green chillies and onion.
Boil the beetroot till tender in some salt water.
Heat oil in a pan and add mustard seeds and broken red chilies.
When the mustard splutters, add the paste .
Sauté for few minutes.
Add the beetroot and cook for 2-3 minutes
Take off heat, mix lightly and cover and let sit for 5 minutes.
Mix well and serve.

Beetroot Sasive/Beetroot In A Mustard Flavoured Yogurt Sauce
Source : Here


With Raw banana's I made :
1) Kaya Mezhukkupuratti
Source :Here
Ingredients:
Raw Banana : one big, cut into long pieces
Garlic paste : 1 tablespoon
green chillies : 2 cut in to small pieces
Oil : 2 tablespoons
Salt : to taste
Curry leaves : 3-4 leaves

How I made it:

1. Add very little water to the cut banana pieces and boil it with lid closed.
2. When the pieces turn soft ,heat to evaporate the water
3. Heat oil in a pan and crackle the mustard seeds.
4. Saute the garlic paste, chilli and curry leaves before adding the banana pieces.
5. Fry till golden brown, add salt and serve hot.

2)Raw Banana Thoran or vazhakka thoran

Ingredients:

Vazhakka (Raw banana)
Coconut 1/3rd cup
Green chilly 2
Turmeric powder ½ teaspoon
Garlic 1 pod
Cumin powder ½ teaspoon
Oil 1 tablespoon
Dry red chilly 2
Mustard seed 1 teaspoon
Shallots 2
Curry leaves 1 stem
Salt As required


Method :
Take the raw bananas and peel it, then cut into small square pieces and wash it properly. Take a pan and put the bananas into it and add salt and water as required and cook it.

Grind the coconut along with green chilly, turmeric powder, garlic coarsely I did it using a belan and on the kitchen counter. Add this to the cooked bananas and mix it properly and cook it on low flame for 2 minutes. Heat oil in a pan and splutter mustard seeds add dry red chilly, chopped shallots and fry it till golden brown then add curry leaves and then add the cooked vegetables to this pan and remove from heat.


I had some cluster beans too waiting patiently for their turn, I made :
Beans PARUPUSILI
But instead of using chana dal mixture (to avoid the process of soaking and grinding it) I just used besan.

Ingredients:
Cluster beans : 1 and a 1/2 cup
Onion : One finely chopped
Green onion leaves: 1 pack
Besan :1/2 Cup
Asafoetida - ¼ teaspoon
Redchillies - few
Salt - To taste
mustard - 2 teaspoon
Urud dal - 2 teaspoon
Chanadal - 2 teaspoon


METHOD :
Cut , Boil, strain and keep aside the beans
Heat oil in a pan and add broken red chillies.
Add mustard and hing . Wait till mustard seeds start spluttering.
Add urud dal and the chana dal.fry them till golden
Add onion and saute them well
Add the onion leaves along with besan and cook with lid closed.
Keep stirring in between to avoid besan sticking to the bottom.
Add the boiled and strained beans and mix in kadai for few mins.


I made Mysore Rasam/Bele Saaru to go with the side dishes .


BELE SAARU


You need the following:
Toor Dal-1.5 cup
Tomato - 2
Grated Fresh Coconut - 1tsp
Turmeric - 1 pinch
Curry Leaves - 7-8 leaves
Coriander Leaves - 2tbsp (chopped)
Rasam Powder (I used MTR) - 1Tbsp
Tamarind paste 1tbsp
Salt and a little jaggery as per taste

Tampering :
1tsp Ghee/Oil, 1/2 tsp Mustard, 1red chilli broken into pieces, Asafoetida/hing one big pinch

Procedure:
Add enough water and cook Dal with tomato and turmeric in pressure cooker. Once cooked ,mash it so that there is no lump.
Add tamarind juice, Salt, rasam powder, grated coconut and let it rest for few minutes.
In separate vessel take ghee/oil and heat it. When it is hot add mustard seeds. Let it splutter. Finish tampering by adding broken red chillies and curry leaves followed by asafoetida
Immediately after adding asafoetida pour the rasam mixture into the vessel. Bring it to boil.
Add a bit of jaggery as per taste.
Switch off the gas and add coriander leaves






Here is our dinner thali












2 comments:

Richa Sharma said...

looks yummy..sounds yummy :)

Prachi said...

Thanks Richa!