Topic started by Anu (@ 193.113.48.9) on Fri Sep 7 11:40:34 .
All times in EST +10:30 for IST.

Can anyone please give me the recipe of Kaalan ? I want it the Keralite Iyer style.

Any other Keralite Iyer vegetarian dish is most welcome ?

Responses:

• From: Latha Narayanan (@ 63.64.65.140) on: Fri Sep 7 13:34:38
  
  Cook raw banana pieces in water(just to cook) with turmeric powder, salt and black pepper powder.Grind coconut, jeera, green chillies in more buttermilk (preferably sour). Add ground mixture(not very thick) to the cooked stuff.Take out from stove, before it boils. Add green kadipatha to the curry. In a little oil, add mustard seeds, kadipatha and 1 or 2 pieces of redchilli; let the mustard seeds pop, and add to the curry. On top of this, add methi powder(roasted and ground).
  
  
• From: Seetha (@ 202.156.2.253) on: Sun Sep 16 08:04:37
  
  Do you know mambazha pulisseri.
  Very tasty to eat with rice even chappathi.
  Three or four small mambazham [ripe mango]or big one. 2 cup sour butter milk, read chilli 4, one
  tep. venthayam [uluvai in malayalam],one moodi coconut, some kariveppilai.
  Boil the mango remove the skin and remove the bulp. If you enjoy the seed with flesh you can keep some flesh in the seed and can add it in the kuzhambu. fry in one teaspoon oil the red chilli and 3/4 teaspoon venthayam and grind it with coconut. Add all incredians with the pulp and cook it unitil the mixture come frothy.Heat a teaspoon oil add mustered seed,fenugreek, two pieces red chilli and karileave and pore it in the kuzhambu. You can add some jaggary or sugar with the kuzhambu if you like some sweet taste.
  enjoy it.
  
  
• From: Hemant (@ 203.200.15.20) on: Wed Oct 3 01:33:59
  
  Hello Anu,
  Sorry I missed your request .I have posted the recipe for Kaalan in my corner, but for your benefit, I am posting here again.Cook and let me know.
  
  
  KAALAN
  
  This is a fine dish from Kerala which is really tasty and is something of a Kerala Kadhi or MorKozumbu with vegetables thrown in.But the end result is a mouth watering lip smacking gravy which goes well with rice, paratta or poories.
  I must thank my daughter for re-introducing me to this simple and wonderful dish, which I had first tasted in my childhood, cooked by Dear kamala mami our cook.
  
  
  INGREDIENTS
  
  
  Karana kizangu 150 gms
  Raw Banana 1 no.
  Curry leaves 2 to 3 springs
  Turmeric powder 1 spoon
  Black pepper powder 1/2 spoon
  Coconut oil 3 spoons
  Red chillies 2 to 3 nos
  Vendaiyum seeds 1/2 spoon
  Mustard seeds 3/4 spoon
  Sour curd 2 cups
  Salt to taste
  
  TO MAKE INTO PASTE
  Coconut 1/2 Grated
  Green chillies 8 to 9 of medium hot variety
  Cummin seeds 1 spoon
  
  METHOD OF PREPARATION
  
  First grind and make into paste coconut, cummin seeds and Green chillies.You can use a mixi to do this but in my opinion, if the paste is made in a mortar and pastle. the taste is far far better.
  
  Make 1" cubes of KaranaKizangu, Raw Banana and pressure cook along with pepper powder, turmric powder, salt and curry leaves.Take care not to over cook as Karana Kizangu has tendency to get over cooked very fast.You can cook directly insted of Pressure cooking, in a kadai.
  
  When done, add the ground paste of coconut and chillies along with curd and heat for about four to five minutes till it starts to simmer.Now tamper it with vendhaiyum, mustard and chillies heated in Coconut oil.When mustard seeds start to crackle, pour over Kaalan and immediately cover the vessel.
  After a minute, heat Kaalan on a medium flame and bring to boil.Use water judiciously as Kaalan must not be watery like Morkozumbu but should be medium thick like Kurama.
  Serve piping hot with Rice .
  
  
• From: Ramadas (@ globalc35.citicorp.com) on: Sun Nov 18 06:01:07
  
  The "watery kaalan" is used for adding to rice and
  eating. The thick Kaalan "Kurukku Kaalan" is a side dish (served near Avial on the banana leaf).
  
  Kaalan like Avial is one most important dish
  without which there is no "Sadya" (feast).
  
  Thanks to Hemant for the right way of making Kaalan.
  
  
• From: CPPARVATHI (@ 213.42.0.243) on: Sat Jan 5 12:11:32
  
  Hai
  
  can anyone help me to give the recipe of koottu curry, pachadi, kichadi, and ada payasam. I like to get the recipe from kerala Brahmins mainly
  
  Thanks
  
  
• From: Yummy (@ nr8-66-161-170-210.fuse.net) on: Fri Feb 8 10:15:45
  
  Hi i can give u the recipie for MOLAGUTTAL.This is a kerela food and can be had with rice.This is more like koottu.
  Ingredients:
  Thoor dhal-1/2 cup
  Any vegetables like cabbage,pumpkin can be used seperately or u can use different vegetables like carrot,cabbage,pumpkin,peas,beans,all these together
  Red chilli-4
  Cumin seeds-1tsp
  Coconut-3tbsp
  Channa dhal-1tbsp
  Turmeric powder
  Salt
  Curry leaves
  Mustard,urad dhal,cumin seeds-for seasoning.
  Method:
  1.Boil thoor dhal seperately in pressure cooker.
  2.Grind red chilli,cumin seeds,coconut and channa dhal to a paste.
  3.Boil the vegetables in a vessel with turmeric powder and salt.
  4.After it is done,add the boiled thoor dhal and the ground paste.Keep it in low for few seconds and mix well.
  5.Season with mustard,curry leaves,cumin seeds and urad dhal.Thats it.
  Try this and let me know.
  Bye.
  
  
• From: Maya (@ nc2.emirates.net.ae) on: Sat Feb 9 02:41:22
  
  Hi,
  
  I can give you the receipes fro Patchadi and Kitchadi.
  
  Pinapple Patchadi
  
  Boil Pinapple and Kerala Plantain riped (Ethapazham)in less water with little turmeric, chilly powder, 1 or 2 cut green chilles and salt till done.
  
  Grind together fresh coconut with little mustard seed coarsely and add to the cooked pineapple / banana and mix thoroughly. Add a tsp of sugar or a little jaggery and mix well. Adding a handful of fresh seedless black grapes also tastes good.
  
  Vendakai / Pavakkai Patchadi
  
  You can use either Ladies Finger or Bittergroud to make Patchadi.
  
  Wash, cut round and fry Vendakai in oil and spread it into an oil absorbent paper and you can grind it with your hand to make a coarse powder.
  
  Now grind fresh coconut with cumin seed and red chilles to a fine paste. Mix this paste with thick curd nicely, then add salt, and the coarsely powdered Vendakai to the curd / coconut mixture. Season with mustard, red chilles and curry leaves.
  
  You can use Pavakkai instead of Ladies Finger as a variation.
  
  Vellari Patchadi
  
  Cut vellari into small pieces and boil in very less water.
  
  Grind coconut with green or red chilles and cumin seed to a fine paste and mix with thick curd and add the boiled vellari to it and season with mustard, curry leaves and red chilles.
  
  
• From: Maya (@ nc2.emirates.net.ae) on: Sat Feb 9 02:43:38
  
  
  Ripe Mango Patchadi,
  
  Same like pinapple patchadi you can make manpazha patchadi using ripe mango.
  
  
• From: Maya (@ nc2.emirates.net.ae) on: Sat Feb 9 04:32:57
  
  Hai All,
  
  Sorry by mistake I type Vendakai / Pavakkai and Vellari 'Patchadi', please read it as 'Kichadi'
  
  
• From: Seetha Bala (@ 12-251-128-128.client.attbi.com) on: Mon Feb 11 12:36:10
  
  Hi Maya:
  Can you give me the recipe of mathan (yellow pumpkin) pachadi?
  Thanks
  
  
• From: keralacook (@ 202.88.232.251) on: Wed Apr 10 05:18:55
  
  Hi all,
  
  Here is a recipe for mathan kichadi:
  
  Cut 250 gms of mathan(yellow pumpkin) into small cubes. Add required quantity of water, salt and turmeric powder. Allow it to boil. Meantime, soak tamerind of size of about a gooseberry in half a glass of water. When the water boils, add
  the tamerind water and cook for 3-4 minutes. Simmer the fire when done.
  
  Meantime, grind grated coconut (half a coconut is more than enough)and 4-5 green chillies together. Now, add half a teaspoon of mustard seeds into the paste and grind coarsely (if mustard seeds are grind into fine paste, they will give a bitter taste). When the paste is ready, add it to the mathan. Boil for 2-3 minutes. If necessary, add a little more water. Now, add a small piece of jaggery into the kichadi (This is optional, but tastes good). Wait for another 3 minutes till the jaggery is fully dissolved.
  Now, take 2 table spoons of cooking oil. Add half a teaspoon of mustard seeds, one red chillie (chopped) and few curry leaves. Do the seasoning when it splutter.
  
  The kichady should not be too watery.
  
  The mathan kichadi is now ready :-) It can be served with rice.
  
  Thanks
  keralacook
  
  
• From: Mrs Saju (@ 213.42.0.246) on: Wed Apr 10 06:34:53
  
  may i know whats this karana kirangu?
  
  
• From: Mrs Saju (@ 213.42.0.246) on: Wed Apr 10 06:36:35
  
  may i know whats this karana kirangu
  
  
• From: Sapna Saju (@ 194.170.1.132) on: Sun Apr 21 14:38:29
  
  whats this karana kirangu
  
  
• From: Hemant (@ dialpool-210-214-123-13.maa.sify.net) on: Mon Apr 22 00:29:29
  
  Hello Sapna,
  Karna Kizangu is MALABAR YAM or elephant yam.And kindly post your feedback of pickles in Hemant's cookery corner.
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Sun Oct 13 18:49:43
  
  If i am right, karna kizhangu is just like arvi-sepa kizhangu in size and also heard from my mom that the veg., sometimes will itch our tongue and that is why we are doing with tamarind water(karunakizhangu masiyal) and the one we use for eriseri and kaalan is SENAI kizhangu!!
  
  
• From: somebody (@ ip68-12-242-59.ok.ok.cox.net) on: Tue Oct 15 16:17:24
  
  chembu? chena ? Kaachil??
  
  
• From: Praha (@ c-24-130-153-38.we.client2.attbi.com) on: Wed Oct 16 13:45:32
  
  Karuna kizhangu is Chena or Sooran in Hindi.
  
  Prabha.
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 14 12:18:26
  
  Chembu is SEPAKIZHANGU.
  Chenai is sooran or SENAKIZHANGU IN TAMIL.
  
  Apart from the above two, Karnakizhangu is different which the people from TN used to make karnakizhangu masiyal. For this, u shd make with tamarind.
  
  But for the above two, sepakizhangu or chenai, tamarind is optional.
  
  
• From: REXY KURIAKOSE (@ ) on: Mon Apr 5 08:33:24
  
  Can anybody give me the recipe of "KADU MANGA"
  
  
• From: priya (@ supercache.qualitynet.net) on: Fri Jun 4 15:21:41
  
  hi,
  i am priya i want the receipes of mango kuttan, morukuttan and someother naadan palakkad iyer style receipes r most welcome in kerala iyer style preferably palakkad iyer style pleaseeeeeeeeeee help.
  
  
• From: noel_lee (@ ) on: Thu Jul 29 08:21:37
  
  good forms it so nice
  
  

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