Pazham Pulissery | Ethapazham Pulissery

Pulissery is a yogurt based curry of Kerala and is commonly served during sadyas. However, it can be served with steamed rice otherwise too. Pulissery can be prepared with or without veggies. The ones posted in my blog are mambazha pulissery, pineapple pulissery, chembu pulissery, papaya pulissery. Check out if interested. They taste good with steamed rice and is quite simple to prepare. 

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

nendran Pazham (Ripe plantain) 2

turmeric powder 1/2 tsp

salt to taste

green chilly 2, vertical slit

red chilly powder 1/2 tsp

jaggery powder 2 tbsp

curd (yogurt) 1 1/4 cup

to grind 

grated coconut 3/4 cup

cumin seeds 1/4 tsp

to temper

curry leaves, a sprig

mustard seeds 1 tsp

dry red chilli 2 broken

red chilly powder 1/4 tsp

fenugreek powder (uluva podi) 1/4 tsp

coconut oil 1.5 tbsp

Watch on YouTube -

Method

• Peel the bananas and cut the plantains in cubes. Add the turmeric powder, chilly powder (1/2 tsp), salt. Add a cup of water & pressure-cook for two whistles. Switch off the flame and leave for the pressure to release.
• Whisk the yogurt until smooth, keep aside.
• In a blender jar, add the grated coconut, cumin seeds and 2tbsp yogurt. Blend to a smooth paste.
• Once the pressure is released, open the cooker and mash the pieces slightly. Add the jaggery powder and give a quick mix. Put back on flame. Heat until thickened.
• To this, add the ground paste and simmer for 2 minutes. Add the beaten yogurt and heat for a minute. Switch off the flame and move from heat.
• In another pan, heat oil. Add mustard seeds and splutter. Add the dry red chillies, curry leaves, red dry chilli powder, fenugreek powder. Pour this over the curry and give a quick mix. 
• Serve warm with cooked rice. Enjoy !! 

NOTES

* You can use pineapple to make pineapple pulissery instead of pazham or plantains.

Chilli Garlic Tapioca | Tapioca Mushrooms ~ New Tapioca Dish

Korean Chilli Garlic Potatoes is a trending recipe across the internet for quite some time. However, I didn't get a chance to try that out, but I did have some cooked tapioca ready at hand. So the recipe creator in me, thought to use tapioca instead of boiled potatoes. And all were happy with the outcome and, the blogger in me was happy that I could recreate a new dish with tapioca which none had tried till now. A fibre rich new dish was born. Adding sugar is just to balance the flavours, omit or add as per tastes. I didn't have spring onions at hand so used coriander leaves which complimented well. Check it out !!!

Watch the YouTube #shorts on this recipe.

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ a small bowl

Author ~ Julie 

Ingredients

tapioca 1.5 cups (mashed)

corn flour 1/3 cup

oil (any neutral) 1 tsp

salt 1/4 tsp

for sauce

garlic fine chopped 2tbsp

coriander leaves 

soy sauce 1 tsp

chilli flakes 1 tsp (heaped)

sugar a tsp (optional)

salt 1/4 tsp

oil (any neutral) 3 tbsp

Method

• Wash, peel and cook the tapioca as you generally do for any Kerala recipes or making puzhukku.
• Mash the cooked tapioca when hot. Then only the tapioca mashes smoothly. Add corn flour, salt and oil. Knead to a smooth dough.
• Pinch out gooseberry size balls, smoothen it up and flatten the dough. Press using an open bottle to shape like mushrooms. Place on a plate and shape all others till you finish the dough.
• Boil water in a pan and slide the shaped mushrooms in it once it starts boiling. Wait for 2–3 minutes or wait till it starts to float on the surface of the water. Switch off immediately and drain using a colander.
• Add the cooked mushrooms to a bowl of cold water (arrests further cooking). Wait till it sinks to the bottom and drain out water completely.
• In another bowl, add the chopped garlic, coriander leaves, sugar, salt, chilly flakes and soy sauce. Heat oil in another pan and pour over the sauce. Give a quick mix, slide in all the cooked mushrooms. Mix well and serve, enjoy !!!

NOTES

* Use chopped spring onions if you have, instead of coriander leaves.

* Adding sugar is optional, alter the amount as per taste buds. Sugar balances the tastes.

* Alter the amount of cornflour as the amount of cooked tapioca.

Jackfruit-Grapes Jam | Chakkapazham Munthiri Jam

How do you generally preserve fruits that are seasonal, especially fruits like mango, jackfruit ? I usually make preserves like manga thera, chakka thera, mango jam, chakka varetti. All these process do require time and effort, but that fruit can be relished throughout the year eases the efforts. Chakka (Jackfruit) Jam is also one that I had been trying out frequently during jackfruit season, but jackfruit alone gives a dominant flavour of jackfruits, which kids were not liking. They say it tastes like eating chakka varetti instead of jam. Hence, the 'JAM' factor was missing. 

That is when I tried mixing a few fruits and making jackfruit jam.Jackfruit-Grapes Jam is a super combo, it really gives a distinct colour and tastes yum. When you have abundance of jackfruit in your backyard, then you must preserve them for a longer time after the season ends too. So do give it a try and enjoy with breads, parathas or any staples that you can spread it up.

Preparation time ~ 15 minutes

Cooking time ~ 25–30 mins

Serves ~ a bottle (approx. 300 gms)

Author ~ Julie

Ingredients 

ripe jackfruit bulbs, chopped 2.5 cups

black seedless grapes 1.5 cups

granulated sugar 3/4-1 cup

lemon juice 2 tbsps

Watch on YouTube-

Method 

• Remove the ripe jackfruit bulbs, discard seed, clean and then chop the bulbs. Add the chopped jackfruit in a pressure cooker. Add a cup of water and pressure-cook for 2 whistles. Switch off the flame and wait for the pressure to release.
• In the meantime, add the grapes, sugar to a blender jar. Blend the juice and then strain it into a pan. To the blender jar, add the cooked jackfruit and blend without adding any water. Purée it smooth and add to the grapes mixture. Mix well and bring to a boil.
• If there are lumps in the mix, don't worry. They will go smooth once cooked. Keep stirring to avoid burning at the bottom and continue to cook.
• When the mix turns thick, pour a little in a dry plate. Wait for 30 seconds and tilt the plate. If the mix starts moving or flowing down, then it is not ready. Continue to cook for another 5 minutes and then test again.
• When the mix no longer moves when tested, then switch off OR when you can see the bottom of the pan when stirring, and it takes only seconds to come back together. Then it's ready. Add the lemon juice and give a quick stir. Switch off the flame and leave to cool completely.
• Store in glass bottles and refrigerate, as there are no preservatives added other than lemon juice.

NOTES

* The amount of jackfruit is measured after cleaning and removing the seeds.(the chopped jackfruit is measured.

* Wash the grapes by soaking in vinegar and baking soda solution. Rinse thoroughly and then used to remove the excess pesticides.