NADAN VARUTHARACHA KADALA CURRY / KERALA STYLE CHICKPEAS WITH ROASTED COCONUT CURRY RECIPE

Nadan Varutharacha Kadala Curry is an authentic recipe best to be served with putty or appam. The most important thing you need in this recipe is patience to roast coconut. 

Category: Main Course

Cuisine: Kerala, Indian

Servings: 4 

Total Time: 40 mins

Prep Time: 15 mins

Cook Time:  25 mins

Ingredients : 

• 1 Cup Black Chickpeas 
• 3/4 Cup Grated Coconut 
• 1 Green Chilli 
• 1 Onion Chopped 
• 2 Tablespoon Ginger Garlic Paste 
• 1 Tomato Chopped 
• 1 Tablespoon Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 1/4 Tablespoon Turmeric Powder 
• Salt to taste 
• 2 Tablespoon Coconut Oil 

To make Nadan Varutharacha Kadala Curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Soak the black chickpeas overnight and pressure cook with salt for 2 whistles 
   
2. In a pan, add grated coconut and roast for 10 minutes on medium flame 
   
3. Once the coconut gets roasted until golden brown, add chilli powder, coriander powder and turmeric powder 
   
4. Roast for another 5 minutes on low flame and keep aside 
   
5. Let it cool down 
6. Then add to a mixer, and ground to a fine paste by adding little water 
   
7. In a pressure cooker, add coconut oil 
8. Add green chilli 
   
9. Then add chopped onion and roast until soft 
   
10. Now add ginger garlic paste and fry until the raw smell disappears 
    
11. Add chopped tomato and cook until soft 
    
12. Add the ground coconut paste to the onion tomato mixture and mix well 
    
13. Add 1/4 cup of water and salt 
    
14. Bring it to boil and add the cooked chickpeas 
    
15. Pressure cook for 1 or 2 whistles 
    
16. Serve hot 
    

PARUPPU RASAM RECIPE / DAL RASAM RECIPE

Rasam, is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chilli pepper, pepper, cumin and other spices as seasonings. It is eaten with rice or separately as a spicy soup. In a traditional meal, it is a part of a course which includes sambar and curd. 

Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency. Parupu rasam is cooked with dal and tomato stock. I learned this recipe from my mom, the best part of this rasam is the mild sweetness from jaggery and the ghee flavour. 

Course	Main Course	Prep Time	5 minutes
Cuisine	South Indian	Cook Time	15 minutes
Servings	4 people	Total Time	20 minutes

Ingredients :  

• 1/4 cup Toor Dal 
• Tamarind Juice (lime sized ball)
• 1 Tomato 
• 1/4 Teaspoon Turmeric Powder 
• 1 Tablespoon Rasam powder 
• 1/2 Teaspoon Mustard Seeds 
• 1/2 Teaspoon Cumin Seeds 
• 2 Dried Red Chilli 
• 1/4 Tablespoon Jaggery 
• 2 Tablespoon Ghee 
• Curry Leaves 
• Salt to taste 
• Coriander leaves to garnish 

To make Paruppu Rasam Recipe / Dal Rasam Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Soak toor dal in water for 15 minutes, pressure cook with turmeric powder. 
   
2. Mash it well and keep aside
3. Boil water in a separate pan, add 1/4 tomato and cook for 5 minutes 
   
4. Mash the tomato well and keep aside 
   
5. To the mashed tomato, add tamarind juice, rasam powder, turmeric powder and salt needed
   
   
   
   
   
   
   
   
   
   
6. Boil on low flame until the raw flavour goes 
   
7. Add the mashed toor dal along and 1 cup of water 
   
8. When the rasam starts to boil add the remaining tomato pieces, jaggery and coriander leaves 
   
9. Remove from heat ( Don't overcook rasam) 
10. In a separate pan, temper mustard seeds cumin seeds, dried red chilli and curry leaves in ghee 
    
11. Pour the tempering over the rasam. 
    
12. Serve hot 

KANAVA PEPPER ROAST / KERALA STYLE SQUID PEPPER ROAST

Squid/ Calamari / Koonthal / Kanava is a popular seafood and my personal favourite. Squid is low in calories, contains no saturated fat and is high in natural protein. This recipe is similar to Kerala Pepper Chicken Roast. Can be served with parotta, roti, idli, dosa or steamed rice. 

I served this squid pepper roast with Steamed Rice, onion raita, sambar and some onion and tomato slices. 

Also, see other recipes

Goan Fish Curry

Meen Pollichathu - Fish Cooked in Banana Leaf 

THERACHI KARTHA CURRY / THIRANDI CURRY / STINGRAY CURRY 

Category: Main Course
Cuisine: Kerala, India 
Servings: 4 
Total Time: 40 mins
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients : 

Ingredients : 

For Marination : 

• 500 Grams Squid / Kanava 
• 5 Garlic 
• 1 Inch Ginger 
• 1 Tomato chopped 
• 1/4 Teaspoon Turmeric Powder 
• Salt to taste 
• Curry Leaves 

For Pepper Roast : 

• 1 Onion Chopped 
• 1 Green Chilli 
• 1/4 Teaspoon Cumin Seeds 
• 1 Tablespoon Red Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 2 Tablespoon Black Pepper powder (freshly grounded) 
• Curry Leaves 
• Coriander leaves to garnish 
• 2 Tablespoon Coconut oil 

To make Kanava Pepper Roast / Kerala Style Squid Pepper Roast at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• In a mortar, add roughly chopped ginger and garlic 
  
• Pound into a coarse mixture 
  
• Clean squid and cut into pieces
• To the cleaned squid, add the crushed ginger, garlic, turmeric powder, curry leaves and salt
  
• Mix them well and add chopped tomato. Marinate this for 10 minutes 
  
• Meanwhile, in a pan add coconut oil 
• Temper cumin seeds, slit green chilli and curry leaves 
  
• Add chopped onion and roast until golden brown 
  
• Add chilli powder and coriander powder to the onions 
  
• All the spices must be roasted well for about 5 minutes on medium flame 
  
• Now add the marinated squid and mix well 
  
• Cover cook for about 10 minutes 
  
• The squid itself will leave the water, cook them until the water disappears 
  
  
  
  
  
• Now add freshly grounded black pepper and mix well 
  
  
  
  
  
  
• Roast the squid on medium flame so that the pepper powder coats the squid well 
  
• Check for salt and add accordingly 
• Garnish with coriander leaves 
  
• Serve hot