Lamb Curry

Ingredients :

750 gms - Mutton Cubes (Boiled with stock)
200 gms - Fried Onion Paste
100 gms - Paste of Poppy seeds + garam masala with water
2 Tsp - Red Chilli powder
1 Tsp - Turmeric Powder
2 Tsp - Coriander powder
3 Nos - Bay Leaves
1 Tbsp - Oil
5 Nos - Curry leaves
3 Nos - Red Whole Chillies
1 Tsp - Saunf(fennel seeds crushed)
Salt to taste

Cooking Instructions :

- Heat the oil and add the bayleaves, poppy seeds & garam masala paste and fry for 5 minutes.
- Add the onion paste, chilli powder, turmeric powder, coriander powder, crushed saunf seeds and salt, keep frying till oil separates.
- Add the mutton/lamb pieces and cook for 5 more minutes.
- Serve with Appam or rice


Ingredients :
1/2 Cup - Toor dal
1 tsp - Urad dal
Vegetables of choice (drumsticks, yam, snake gourd, pumpkin, ash gourd)
2 tbsp - Sambar Powder
1/4 tsp - Turmeric powder
1 cup- Coconut grated for seasoning
1 tsp - Mustard seeds
4 Nos - Dry chillies
5 tbsp - Coconut oil
6 Nos - Curry leaves
Salt to taste
Water as required

Cooking Instructions :

- Boil toor dal with turmeric powder, keep aside.
- Take a vessel, put cut vegetables and add salt to taste.
- Now add sufficient of water for the vegetables to cook with sambar powder.
- Cook the vegetables when done, set aside.
- Grind the cooked Dal with half of the Coconut scrapings, Keep aside.
- Now take a vessel and heat coconut oil.
- Add urud dhal, dry chillies, when the dal is light brown add mustard seeds and curry leaves.
- When the mustard seeds crackle add the cooked vegetable mixture, dal and coconut mixture, mix well.
- Add water if the mixture is very thick, remove it from the fire when done.
- Take another 2 tbsp of coconut oil in a kadai.
- Fry the remaining of the coconut scraping until golden brown.
- Pour it over the Erasari.
- Serve with rice or appam.

Karimeen pollichathu

Ingredients :

2 Nos - Pearl spot fish (Karimeen)
1 Tbsp - Ginger, finely chopped
5 Nos - Green chillies, finely chopped
1/2 Cup - Shallots (small onions), chopped
1 Cup - Thick coconut milk
5 Nos - Curry leaves
2 Nos - Plantain leaves
Oil as required

For paste
1 No - Ginger piece
2 tsp - Chilly powder
5 Nos - Garlic pods 1
1 tbsp - Pepper powder
5 Nos - Curry leaves
1 tsp - Turmeric powder
Salt to taste

Cooking Instructions :

- Grind ginger, garlic pods, chilly powder, pepper powder, turmeric powder, curry leaves and salt for making a fine paste.
- Marinate the fish with the above paste for about one hour.
- Coat few heated plantain leaves with oil.
- Place the marinated fish over it and put the entire thing in a frying pan.
- Cover and cook it over low flame till it is done.
- Take another frying pan and heat oil, sauté chopped onions, ginger, green chillies and curry leaves in it.
- Place the cooked fish without the plantain leaves in the above pan and coat it well with the sautéed masala.
- Combine coconut milk and mix well.
- Simmer for few minutes, until all the water gets evaporated.
- Wrap them in the plantain leaves and serve.

Beef Ularthiyathu

A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region.

Ingredients :

1 lb - Beef (trimmed)
3/4 tsp - Red chilli powder
1 tsp - Coriander powder
1/2 tsp -
Turmeric powder

1/4 tsp - Pepper powder
1/4 tsp - Cummins (Jeera)
1/4 Tsp - Cinnamon powder
4 Nos - Cloves
2 Nos - Cardamom
100 gms -Shallots (sliced)
1 Clove - Garlic (flakes)
1 piece - Ginger
2 sprigs- Curry leaves
100 g - Coconut (cut into small pieces)
1/2 tsp - Vinegar
Salt to taste
50 ml - Coconut oil
1 tsp - Mustard seeds

Cooking Instructions :

- Grind all spices together into a fine paste.Marinate beef with the spice paste and keep aside.
- Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.
- Cook meat on a slow fire till tender.
- Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.
- Serve hot.

Travancore Sambar

Ingredients :

1 Cup Pigeon Peas (Thuvaraparuppu)
1/4 Tsp Turmeric Powder
1 Tsp Sambar Powder
4 Nos Red Chillies dried
50 gms Shallots
1/2 Tsp Mustard Seeds
2 Tbsp Coconut Oil
1/2 Tsp Asafoetida (Hing)
3 Nos Drumsticks
2 Nos Potatoes
2 Nos Tomatoes
1 No Cucumber
Salt to taste
1 tbsp Tamarind paste
1 Sprig Curry Leaves

Cooking Instructions :

- Wash and pressure cook the lentils along with turmeric powder
- Transfer the cooked lentils to a stock pot or container
- Add the cut vegetables to this and cook over medium flame with some added water
- Add tamarind paste and salt per taste
- Bring this mixture to boil and add sambar powder and hing
- In a seperate pan heat the coconut oil, add musard seeds, shallots, dry red chillies and curry leaves
- Pour this mixture of spluttered mustard,shallots,chillies over the boiling sambar
- Serve with rice

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