Vengaya Thokku / Ground and Spiced Onion Preserve

Thokku is a version of semi-thickened preserve where the vegetable invoved is ground to a coarse or fine paste, sautéd in oil, spiced up and seasoned accordingly.Vegetables with relatively more water content is considered ideal for making thokku.The vegetable when ground brings out the water, the sautéing part reduces the water content and the oil for seasoning enhances the shelf life of the preserve.

Get ready with:

Shallots/Chinna vengayam/Small red onions-1/4 kg or 2 levelled 250ml cups
Tamarind-a medium lime sized ball
Red chilly powder-1/3 cup
Fenugreek or methi seeds/venthayam-1 tsp
Jaggery-1 tsp(optional)
Turmeric powder-1/2 tsp
Mustard seeds-1/2 tsp
Hing/Perungayam-1/4 tsp
Sesame seed oil/nallennai-1/2 +1/4 cup
Salt-A tbsp-more or less

To carry on:

1. Soak tamarind in just enough warm water for half an hour.Extract pulp as thick as possible.Keep this aside.

2. Heat a non-stick wok and dry fry the fenugreek/methi seeds till brown and aroma spreads, without adding oil.Powder and keep aside.

3. Peel the small onions.Grind to a coarse paste without adding water.

4. Heat ½ cup oil in the above non stick wok.Splutter the mustard seeds.Add hing and the onion paste, sauté till the water content is absorbed, the colour changes to darker brown and the oil separates.Add the chilly powder and mix well.Pour in the tamarind pulp, mix in jaggery, turmeric powder and salt.

5. Sauté again till the water content evaporates slowly, the gravy thickens and the oil separates again.Never close the wok or the pan during the preparation so as to facilitate the evaporation of the water content of the thokku as far as possible.

6. Sprinkle the methi powder and mix well.Remove from fire when the semi thick consistency is reached and add the extra ¼ cup if you need more oil to float.

7. Cool and transfer thokku in clean and dry bottles.The oil, should float at least a centimeter length, as the upper layer. Store in a cool and dry place. Refrigerate for a longer shelf life.

This goes to Radhika of Radhis Kitchen who hosts JFI-Onions for the month.


Small onions are highly suggested to make this preserve. Big onions may also be substituted, so as to avoid the hazzles of peeling and poor availability, but the taste does alter, and may have comparitively a lesser shelf life.
This is an excellent dip for Dosas and Idlies.A good accompaniment for plain rice too.

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Kappa Puzhukku / Mashed Tapioca with Coconut and Spices.

Kappa or Tapioca is a staple food, any Keralite would reach for.Grown easily in his soil, a Keralite never feels tired of trying out the various authentic dishes.
Kappa puzhukku is one among them, where coconut and other spices blend along with the cooked tuber in a balanced way.

Wiki says, “Tapioca is a word derived from the Tupi language of Brazil (from tipi'óka).Cassava is native to South America.Cassava, often referred to as tapioca in English, and kappa or kolly or maracheeni in Malayalam, is a staple food. In Tamil, the roots of tapioca is called Maravallikezhangu.
In other parts of the world, the bitter-cassava plant may be called "mandioca", "aipim", "macaxeira", "manioca", "boba", or "yuca".

Kappa puzhukku goes well with Spiced up Meen curry without coconut.Vegetarians may have a variety of mulagu chammanthis, preferably coconut-less of their choice.The puzhukku as such has all the necessary flavours in it and can be had, as such too.

Cleaning and Cooking the Tuber.

Chop the tuber across to 2 or 3 chunks.Discard the outer brown skin.Remove the adjacent pinkish layer as well.Wash well.Boil in a large pot with excess water and drain away now and then.(Tapioca is said to contain a toxin which might be harmful and this process of draining becomes necessary for the safer side)Refresh with more water until it cooks soft.(I usually avoid the pressure cooker method which is simpler and resort to the direct cooking and draining method to avoid the presence of toxins as mentioned above.)

Cooked Tapioca(after the above steps)-mashed to large lumps-2 large cups

To grind coarsely,

Coconut gratings-1/3 cup
Green chillies-4
Shallots/Ulli-3 nos
Garlic-1 clove
Cumin seeds/Jeerakam-1/2 tsp
Turmeric powder-1/4 tsp

To season,

Coconut oil-A tbsp
Mustard seeds-1/2 tsp
Red chillies-2 nos, broken to 3 pieces each
Curry leaves-A stalk

Preparation of Puzhukku.

Transfer the Tapioca lumps to a large pot.Add about 3/4 cup of water.Now add the coarsely ground ingredients to the pot along with.Stir well and bring to a boil.Keep the flame medium and then simmer till the semi thick consistency is reached.This will take not more than 20 minutes on the whole.(Add more or less water to adjust to the consistency of the dish.)When the dish cools down it tends to become thicker.

Heat coconut oil in a small pan,splutter mustard seeds and turn off the fire.The heat will be enough to lightly toast the red chilly pieces and wilt the curry leaves.Pour this over immediately to the Puzhukku and serve hot.If you are looking out for the recipe of the Meen Curry in the picture it is here. :)

Note:
In some parts of Kerala, Kappa Puzhukku is served “un seasoned”.The tempering part is skipped and a tbsp or two of Coconut oil or pacha velichenna is directly added to the hot puzhukku and combined before serving.

The Backwater here is located just 2 kms away from Kottayam, Kerala.
The River is roughly a five minute walk, away from my parents' house.

This post, is again for Jyothsna who hosts RCI-Kerala for the month.

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Kapplanga Thoran/Stir fried Green Papaya with Coconut.

Papaya is one among the vegetable/fruit category known in different names all throughout the state of Kerala; Kapplanga or Papparakka in Central Kerala, Koppakka in and around Thrissur and Karamoos in Northern Kerala.

Papaya is rich in Vit A,Vit C, calcium,iron and protective antioxidant carotenoids.Rich in Fibre and low in sodium, papaya contains papain, a natural and unique enzyme.


The Papain in the mature green papaya works to break down various protein, in the foods we consume.The proteolytic action of the papain break downs the protein into carbohydrates and fats thus reducing the lymphatic congestion.

This post goes to Nags,(who nagged me a little :) to send over the recipes,without delay :) for AFAM-Papaya, she hosts.(Yes, the papaya tree is from our front yard, of our house in Kerala, as you can see).

Also, my third entry to RCI-Kerala hosted by dear Jyothsna.:)

Coming back to the recipe,Thoran is a dry side dish of Kerala, prepared with thinly sliced, grated or cubed vegetables mixed with grated coconut and spices, tempered with that touch of coconut oil.

You need:

Green/Raw papaya, peeled,de seeded and cut to small cubes- 2 cups
Turmeric powder-2 pinches
Salt-to taste

To grind coarse;

Grated coconut-1/2 cup
Cumin seeds-1/4 tsp
Garlic cloves-1 or 2 nos
Red chillies-2-3 nos
Shallots/ulli-4 nos
Turmeric powder-1 pinch

To season;

Coconut oil-A tbsp
Mustard seeds-1/4 tsp
Urad dal-1/4 tsp
Curry leaves-A sprig

Method:

I. Cook the papaya pieces in just enough water(say,in ½ or ¾ cup) in a closed pan till they are just half cooked and firm,adding salt and turmeric powder along with.Toss the pieces now and then while cooking to ensure even doneness.

II. Heat coconut oil in a thick bottomed kadai, splutter mustard seeds and brown the urad dal.Throw in the curry leaves.
Add the coarsely ground paste,which had been pulsed using minimum water, next, keeping the flame low.
Sauté for half a minute so as to get rid of any raw smell.
Dump in the half cooked papaya pieces and blend in carefully with the seasonings in the kadai.
Sprinkle water is necessary and keep the pan closed, with the flame; minimum.

III. Open the lid once in every 2 minutes to ensure the pieces are cooked soft and blended well enough, giving the wonderful aroma and the consistency of the Thoran!.
This whole slot should take not more than 7-10 minutes, in all.
If you feel any sticking or charring in the bottom sprinkle more water and keep the flame low again,very low, till done.
Enjoy with hot boiled rice and any curry!.


Other 'Papaya' recipes, posted..

• Kaplanga Ularthu/Stir-fried Green Papaya
  
• Papaya-Cashew Muffins

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A Simple Kerala Lunch with Fish Fry.

A Simple meal a Keralite, who loves fish, would prefer.Rice with pulisseri, a couple or fried fish pieces and a pappadam to compliment.Mostly this would be his comfort food too.

Pulisseri, a yogurt based curry with ground coconut and spices prepared in a milder way contains fruits like a Kerala ripe banana, mango or pine apple or veggies like ash gourd etc.

Aethapazham /Ripe Banana Pulisseri

Ingredients:

Ripe Bananas -1
Green Chillies-2, slit lengthwise once and cut cross to make 4 pieces each
Turmeric powder -1\2 tsp
Thick sour curd-whipped -1 cup
Salt - to taste

To Grind to a fine paste:

Grated coconut -1\2 cup
Green chillies -2
Cumin seeds -1\4 tsp

To season:

Coconut Oil-1 tbsp
Mustard seeds -1/2 tsp
Fenugreek seeds/uluva-1/4 tsp
Shallots/Ulli-5-6-sliced to thin rounds
Curry leaves -1 sprig
Dry red chillies -2, each broken to 3 bits

Method:

Peel and Slice round the bananas to a thickness of 2 cms each.Cook them till just soft adding about 1 -11/2 cups of water adding the slit green chilly bits,turmeric and salt.Grind coconut,chillies and cumin to a smooth paste.Add this to the cooking banana pieces.Simmer for a few minutes.Add whipped curd next and mix along adding salt.Remove from fire when it ‘just” boils to avoid any curdling.

Heat oil in a small pan, splutter mustard seeds, lightly brown the fenugreek seeds and shallots,throw in the red chilly bits and the curry leaves.Pour over the hot curry, making sure the consistency as semi-thick.If the curry is too thick do not add water directly and boil again as it might curdle up due to the presence of curd in it; instead, boil water separately and add to the curry.

Fish Fry /Meen Varuthathu.

Fish slices-1/2 kg(the fish used here is Kanambu or Mullet)
Red Chilly Powder-2 tbsp-more or less as you prefer
Ginger-1” piece
Turmeric powder-3/4 tsp
Pepper powder-1 tsp
Curry leaves-A small sprig-(optional)
Salt-to taste
Oil-1/2 cup more or less-for deep frying

Clean the fish,wash and slice.Keep aside.
Grind ginger, red chilly powder, turmeric powder and salt altogether, with just enough water to a smooth paste.Pulse the curry leaves last.This is the marinade which is applied on the slices(let the pieces be not wet after cleaning).Apply marinade on the slices making sure it is coated all over the surface liberally.Arrange flat on a plate and let it stay for at least 30 minutes.


Heat oil in a shallow pan with high edges,Slide in the pieces,2-3 at a time, carefully.Close it with a lid to avoid any spluttering out due to the moisture content on the fish and the marinade.Check after 3-5 minutes whether done, esp the under side of the pieces which is in contact with the pan.Turn over carefully so as to let the other side to get fried as well.Keep the flame medium to facilitate a balanced sort of frying and avoid the marinade seeping into the oil or the slices getting burnt on surface and uncooked, inside.

While the just brown pieces are cooked and soft, a little more time makes the pieces crisper. The deepness of frying is purely according to ones own preference.A tsp of vinegar or lime-juice added to the marinade is to contribute a touch of tanginess and is optional.

Ayala Varuthathu or Fried Mackerel

Are you looking for Ayala Varuthathu or Fried Mackerel? Click here for the recipe!

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Papaya-Cashew Muffins

Little Mister-busy with his usual online multiplayer game.

Mom approaches and informs-"Hey, chithi is hosting Papaya for AFAM!."(chithi=mom’s younger sister).

Little Mister-without taking off his eyes from the monitor,"ahem, she knows I am not a fan of that fruit".

Mom-"She doesn’t have to consider you. All she has is to think of a fruit which is not yet announced for the event and this is one among them.Next, she has to consider her readers and the availablility of the fruit."

Little Mister-Sighs deeply, seeming disappointed.

Mom-"Now tell me what I can make with the fruit and contribute to her."

Little Mister -"Like what?", in a low voice, still reluctant to take his eyes off from the screen.

Mom-"… hmm… sort of salad or a salsa?…smoothie? milk shake?..may me muffins?…or..

Little Mister-“that sounds better…muffins..bake them, ma.”

Little Mister gets over with his game, mom googles for a long while and book marks the following recipe, from here!.

Ingredients:

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 cups diced peeled papaya
1-1/4 cups lightly salted roasted cashew nuts

Directions:

• Preheat oven to 190 deg C.


• Prepare muffin pans.


• In a bowl beat oil and sugar for 2 minutes then add eggs and vanilla and beat 1 minute.


• In another bowl stir together flour, baking soda, salt, cinnamon and ginger.


• Add dry mix to wet mix then stir to just combine.


• Stir in papaya and cashews then spoon batter into pans.


• Bake for 25 minutes.


• Cool 5 minutes before removing.

Mom has halved the original recipe above, which yielded about a dozen medium sized muffins.The combination of the fruit and the nuts and the bursting aroma of the cinnamon and ginger were of course sinfully delicious as mentioned in the site!.

Little Mister returns from school in the evening, carefully pinches out the fruit pieces and the nuts, nibbles the cake along with the proclamation,"ma, this is not bad, but next time when you make this, you do the job what I am doing right now, yourself, before baking…ok??"

“Chithi, hope you are happy to receive what amma had made specially for the AFAM-Papaya event. Amma, daddy and akka did enjoy them”. :)

Bindiya, this is also for your cute event of My favourite things-Cakes and Muffins.:)

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