Kerala Moru Curry Recipe

Ingrediants:
Curd - 2 cup

Pepper Powder - tsp

Fenugreek Powder - 1 pinch

Turmeric Powder - tsp

Ginger (sliced) - 1 tsp

Garlic (chopped) - 2 nos

Green Chili - 2

Coconut Oil - 1 tbsp

Mustard Seed - tsp

Red Chili - 2

Curry Leaves - 1 stem

Salt - As required

Procedure:
Blend the curd without water. Add Pepper powder, turmeric powder, ginger, garlic, fenugreek powder, salt, then keep on fire and stir. Stir well and remove from fire when heated. Do not let to boil.

In a pan pour coconut oil, put mustard, when the mustard starts popping add red chili (cut into 3) and curry leaves. Then pour the mixture to moru curry

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Cabbage Thoran Recipe

Ingredients:

1. Cabbage (finely chopped) 2 cup
2. Salt As required
3. Grated coconut cup
4. Green chilly 3
5. Garlic 4
6. Shallot 3
7. Cumin powder teaspoon
8. Turmeric powder teaspoon
9. Curry leaves 1 stem
10. Oil 2 tablespoon
11. Mustard seed teaspoon

Preparation:

Grind ingredients 3-8 and keep aside.

In a pan, pour oil and splutter mustard seeds.

Add chopped cabbage and salt as required and allow it to cook.

When half done, add the grinded mixture and cook on low flame.

Garnish with curry leaves

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Vellarikka Stew Recipe

Ingredients:
Vellarikka 1 medium size

Flour 2 tablespoon

Pepper powder 1 teaspoon

Soup (Vegetable/meat) 1 cup

Ghee 2 tablespoon

Butter 1 teaspoon

Salt As required

Procedure:
Peel cucumber and cut into small pieces.

In a pan, heat butter, add the cucumber pieces and saut until it becomes red.

In another pan, heat ghee.

Add flour, pepper powder and salt as required and saut .

To this add soup.

Mix well and bring it to boil.

Add the cucumber pieces and remove from fire.

Serve hot.

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Mango Curry Recipe

Ingrediants:

Mango - 2
Onion - 1
Coconut Milk - cup
Ginger - 1 small piece
Mustard - tsp
Green Chilly - 6
Salt - As required
Oil - 1 tsp
Fenugreek - 2 pinch
Red Chilly - 2
Curry Leaves - 1 stem

Procedure:

Peel the Mango and cut into small pieces. Chop the onions lengthwise. Mix thoroughly the Mango and sliced onions with salt in lukewarm water. Cook it with the sliced Ginger and Green Chilly.

When it starts cooking keep the flame in minimum and pour Coconut Milk. Add grinded mustard and keep aside.

In a kadai, heat coconut oil. Put mustard seeds, when it starts popping add red chilly (chopped in two pieces), fenugreek and curry leaves, and saut well. Pour the mixture to the Manga Curry.

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Travancore Sambar Recipe

Ingredients:
1. Pigeon Pea (Thuvaraparippu) 1 cup
2. Turmeric powder teaspoon
3. Sambar powder 1 tablespoon
4. Dry red chilly 4
5. Shallot 50 gm
6. Mustard seed teaspoon
7. Coconut oil 2 tablespoon
8. Asafoetida teaspoon
9. Drumstick 3
10. Potato 2
11. Tomato 2
12. Cucumber (vellarika) 1/2
13. Salt As required
14. Tamarind pulp

Preperation:

Wash and cook the pigeon pea with turmeric in a pressure cooker.

Add the vegetables cut in small and cook.

Now add tamarind pulp and salt as required.

When it starts boiling add sambar powder and asafoetida.

Splutter mustard seed in coconut oil, add shallot, dry red chilly and curry leaves.

When the sambar begins to get thick, pour this over it and remove from fire.