Jaggery/ Molasses. This lemon is usually pickled during onam season. A few days back I got this "Vadukapul" or wild lemon from a friend (she lives in the ground floor of our building)
Meanwhile back at the skillet/kadhai add. This is another one of those vegetarian dishes that is "meaty" enough to be served as an entree with some other veggie dishes and rice in an Indian feast, or with a salad and some artisan bread on the side, western style
X Being Snarky Kokum is a type of sour citrusy fruit, a kissing cousin of the notorious mangosteen of "Chopped " fame that's dried and used in cooking for flavor and balance, almost the way one would use lemon in Western cooking
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
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KERALASTYLE BEEF FRY/ERACHI ULARTHIYATHU. For frying/tempering. This is one of the food that I regularly make these days, especially when I crave for that typical Kerala food that we had at home
Channa dal / Bengal gram dal – ½ cup. When browsing through the cook books for some South Indian recipes, I saw this Keralastyle kootu curry recipe in Classic Lunch recipes by Mallika Badrinath
It's a small chicken and sufficient for two people)Lime juice - 2 tspTurmeric powder - 1/4 tspChilli powder - 1 tsp (reduce it according to your needs)Coriander powder - 1 1/2 tspGaram masala - 1 tspPepper- 1/2 tspYoghurt - 1 tbspVegetable Oil - 4 tbspSalt to tasteDIRECTIONS. 1/4 tsp
Now transfer lemonpickle into the sterilized jar / air tight container and cover with lid. Pickles are perfect with curd / yogurt rice, sambar rice etc
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Rani's Kitchen Magic - Experience the magic, magic in the making...
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