Achinga Payar Chemmeen Mezhukuparetti | Long Yard Beans Prawns Stir Fry

Long yard beans and prawns (Achinga payar chemmeen) is a simple tasty Kerala style stir fry. This stir fry goes well with steamed matta rice. Prawns when cooked with long yard beans infuses all the flavours. Do give this a try and lemme know as well !!

Watch the YouTube #shorts here on this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

long yard beans (achinga payar) 500 gms

prawns (chemmeen) 200 gms

turmeric powder 1/2 tsp

salt to taste

shallots a handful crushed

garlic 10-12 crushed

curry leaves a sprig

crushed red chillies a tbsp

oil 2 tbsp

Method

• Wash and cut the long yard beans in an inch pieces. Keep aside.
• Add the cut long beans, prawns, turmeric powder and salt. Add 1/2 cup water, mix and cook well till the long yard beans and prawns are cooked until tender and soft. The water was completeluy used up in cooking and didn't have any leftovers. If you have leftover stock, don't throw away and just add to the sauteed mix.
• In another earthen pot, add oil. Slide in the crushed shallots and garlic followed by curry leaves. Sauté until lightly browned. Add the crushed red chillies and saute, add the cooked mix. Combine well an cook until the oil is absorbed well and the stir fry looks lightly crisp. Switch off the flame and enjoy with steamed rice !!

NOTES

* You can cook the long yard beans and prawns separately too. But they both have almost same cooking time so added together.

* You can add red chilli powder instead of crushed red chillies.

Saravana Bhavan Style Coconut Chutney | Hotel Style White Chutney

Do you like the Saravana bhavan hotel style white chutney ?

It is a simple tasty chutey made with fresh grated coconuts and some basic ingredients like the usual coconut chutney but with few differences. There is a secret ingredient added along with other ingredients to yield the cloudy white colour and sweetness to the chutney. 

I am not sure if this is the authentic hotel style one but many of the YouTube vlogs listed this as one and when I tasted, this comes close to that too. Milk is added instead of water for grinding to give the lovely colour and taste to the chutney. Do give this a try and if you feel the same hotel tastes and let me know too.

Watch the YouTube #shorts on this chutney recipe.

Preparation time ~ 10 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients 

grated coconut 3/4 cup

shallots 3-4

garlic 2 cloves

ginger 1/2’’ piece

green chilies 2  or bird eye chillies 4-5

pottukadala 2 tsp

salt 1/3 tsp

milk 1/3 cup

to temper 

dry red chillies 2

curry leaves 1 sprig

mustard seeds 1/2 tsp

urad dal 1 tsp

coconut oil 1 tbsp

Method

• In a blender jar, add the grated coconut, shallots, ginger, garlic, bird eye chillies, pottukadala and salt. Pour the milk and grind to a 3/4th ground paste. 
• Transfer to a bowl, add 1/2 cup to the blender jar and pour the residual mix in the jar. Adjust salt if needed.
• Heat oil in a pan and add oil. Add mustard seeds, urad dal, followed by red dry chillies and curry leaves. Switch off the flame and pour over the chutney. Mix & serve with idli or dosas. 

NOTES

• Use fresh coconuts ideally not very matured types that have a natural sweetness. If it lacks sweetness, add a pinch of sugar in the chutney & mix. 
• Use only the white grated portion of the coconuts not the brown mixed coconut.
• Don’t add more pottukadala than mentioned. 
• Use green chillies if you don’t have bird eye chillies(kanthari mulaku).
• Depending on spice tolerance, alter green chillies. This yields a moderately spicy chutney. 

Kerala Style Pappadam Chammanthi | Traditional Papad Chutney

Pappadam chammanthi or papad chutney is a quick tasty Kerala style chutney that can be served with lunch boxes, kanji (rice gruel) or any sides. Kerala style pappadam is used for the recipe but you can always use any other papad and try it out. You may not get the authentic flavours with other papads.

Very simple to put together, no addition of water and gets ground with the moisture of fresh grated coconut. Depending on the type of chillies and heat, alter the amount of chillies. Try this out and enjoy !!

Watch the YouTube #shorts on the Pappadam Chammanthi.

Preparation time ~ 5 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4 

Ingredients

pappadam (papad) 2-3

dry red chillies 4-5

shallots 5-6

ginger a small piece

tamarind a small piece

curry leaves a sprig

salt 1/3 tsp

grated coconut 1/2 cup

kashmiri chilli powder 1/4 tsp

oil to fry papad

Method

• Heat oil in a pan and slide in the pappadam(papad) when oil is hot. Fry until crisp by flipping both sides. Drain from oil and keep aside.
• In the same oil, add the red dry chillies and fry till crisp, drain from oil and keep aside.
• In a blender jar, add the shallots, ginger, fried red chillies, tamarind and salt. Crush the mix by pulsing. To this add the fried pappadam (papad) and kashmiri chilli powder. Add the grated coconut and pulse again without adding water. Once everything looks crushed and coarsely combined, make a ball by pressing the chammanthi in your palm. Garnish with curry leaves and enjoy with steamed rice or rice gruel(kanji).

NOTES

* Adding kashmiri chilli powder is optional, it just adds a nice colour.

* If you have a grinding stone, then use that as the bits of papad crunch pieces can be retained when suing gridning stone unlike the mixer where everything gets completely crushed.

* Depending on the heat of chillies, alter the number of chillies used.

Peanut Coriander Chutney | Nellakadala Malliela Chutney

If you love to try out newer chutneys for dosas/ idlis then this is a good choice. Also, if you're looking for a no coconut chutney, then this is the best. Creamy thick and delicious chutney is ready in minutes if you have roasted peanuts ready at hand. 

Coriander leaves add flavour to the thick chutney. You can replace the coriander leaves or cilantro with pudina/ mint leaves too. Do try this out and enjoy !!

The YouTube #shorts on this chutney is here, check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

coriander leaves 2-3 tbsp

shallot 3-4

peanuts (deskinned roasted) 1/2 cup

ginger a small piece

green chillies 1-2

tamarind extract 1 tsp

salt 1/2 tsp

oil 1/2 tsp

to temper

mustard seeds 1/2 tsp

red dry chillies 1 broken

curry leaves a sprig

oil 2 tsp

Method

• Heat a pan and add oil. Add the shallots and saute a minute. Add the coriander leaves and saute 30 seconds, switch off the flame.
• Roast the peanuts on low flame for 4-5 minutes and switch off to cool. Deskin the peanuts and keep aside.
• In a blender jar, add the peanuts, ginger, sauteed shallots and coriander leaves, salt, green chillies, tamarind extract. Add little water and blend to a smooth paste.
• Transfer to a bowl. Heat oil in another pan. Splutter mustard seeds, followed by red dry chillies and curry leaves.
• Pour the tempering over the chutney, mix & serve with idli/ dosas. 

NOTES

* You can add a small piece of onion instead of shallots.

* You can add lemon juice instead of tamarind extract.

Chikkar Chole | Lahori Chikkad Chole

Chikker chole is a famous Lahori/Punjabi style chole masala famous for its creamy, thick and muddy texture. Chikker means mud or muck like colour and texture that is achieved by mmaking a special masala using chick peas(chole), boiled potatoes and spices. The spices are well-balanced with the flavours to get a creamy, thick masala. This masala pairs well with puris, bhatura or naan. I have adapted the recipe from Chef Bhupi's kitchen and made very slight changes. Check out the YouTube shorts for the full video. We had chikker chole with some garam puffed up puris.

Watch the YouTube #shorts on this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

chole/ chick peas 1 cup

black cardamom 1crushed

bay leaves 2

to grind

chick peas 1/4 cup

garlic 4-5

ginger 1'' piece

green chillies 2

cilantro/ malli ela 2 tbsps

potato 1 cubed, cooked

yogurt 1/4 cup

for masala

oil 2-3 tbsp

cumin seeds 1 tsp

onion 1 chopped

turmeric powder 1/2 tsp 

garam masala 1/2 tsp

hot chilli powder 1/2 tsp

Kashmiri chilli powder 1 tbsp

coriander powder

potato 1 cubed, cooked

cilantro/ malli ela 2 tbsps

to tempering

ghee 1.5 tbsps

carom seeds 1/2 tsp

julienned ginger 1 tsp

green chillies 1 slit

kasuri methi 1tbsp

Kashmiri chilli powder 1 tsp

Method

• Soak the chick peas in water for 3–4 hours until plump and soft. Add a pinch of baking soda to soften. Discard the water and add to a cooker. Add enough water, bay leaves and black cardamom as listed. Pressure-cook for 3–4 whistles and switch off the flame. Wait for the pressure to release.
• Pressure cook 2 potatoes, peel and keep aside. Use one for grinding with masala and add one cubed potatoes to the gravy.
• In a blender jar, add 1/4 cup cooked chick peas, boiled potato, ginger, garlic, green chillies, coriander leaves and yogurt. Blend to a creamy masala and keep aside.
• In a pan, add oil. Sprinkle cumin seeds, then slide in the onions. Sauté until lightly browned. Add the spice powders on low flame and sauté.
• To this, add the ground masala and mix. Cook the masala until the oil separates, about 4- minutes on low flame.
• Add the cooked chick peas with water, salt and the boiled potato. Bring to a rolling boil and continue to cook for 10 minutes until the gravy loos thick and oil is separated.
• Finally, garnish with coriander leaves and switch off the flame.
• In another pan, add ghee for tempering. Add carom seeds, julienne ginger, vertical slit green chilly, kasuri methi and finally kashmiri chili powder. Pour over the curry and mix. Enjoy with puris, naan or any staple breads of your choice !!

NOTES

* You can puree tomato(2) instead of yogurt.

* You can temper the curry in oil but adding ghee imparts more flavour.

Lahori Paneer | Restaurant Style Paneer Lahori

Paneer lahori is a creamy tangy and delicious gravy made with onions, tomato, yogurt and freshly ground spices along with other spice powders. The gravy must be well cooked to enjoy the flavourful paneer. The marinated paneer is first fried and then added to the cooked gravy. I was inspired by Chef Ranveer Brar's recipe and so thought to give it a try. I have modified the measures according to the amount of paneer. The outcome was a very delicious recipe that you can try anytime sooner. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

for marinating 

paneer 200 g

salt 1/4 tsp

Kashmiri chilli powder 1/4 tsp

for ground masala 

coriander seeds 1 tsp

black pepper corns 1 tsp

cumin seeds 1/2 tsp

cloves 2

black cardamom 2

for gravy 

onion 1 fine chopped

tomato 2 or 1/2 cup purée

whole spices - cloves 2, black cardamom 1, bay leaf 1

Kashmiri chilli powder 1 tsp

hot chilli powder 1/2 tsp

coriander powder 1 tbsp

ginger-garlic paste 1 tsp

prepared masala 2 tsp 

yogurt 2 tbsps

dried fenugreek leaves (kasuri methi) 1/4 tsp 

coriander leaves 2 tbsps

oil 3-4 tbsp

salt to tastes

for garnish (optional step)

green chillies 1 sliced

fresh cream 1 tbsp

ghee 1 tsp

Watch on YouTube -

 

  Method

• Cut the paneer in slender slices. Add the Kashmiri chilly powder ad salt. Marinate for 15–20 minutes.
• In a blender jar, add the spices listed under 'for ground masala'. Blend to a coarse powder and keep aside.
• Heat a pan and add oil. Fry the paneer pieces until lightly browned. Drain from the oil and keep aside.
• In the same fried oil, add the whole spices followed by onions.Add the ginger-garlic paste, sauté until the raw smell disappears and onions turn lightly browned.
• Add the spice powders on low flame and sauté. To this add the yogurt and give a quick mix. Cook till oil separates. Then add the tomato purée along with the prepared masala (2 tsp) & chopped coriander stems. Cook for 7–10 minutes until the masala looks well cooked. 
• The masala must be well cooked until oil separates. To this, add a cup of water and bring to a boil. Slide in the fried paneer and cook again for minutes.
• The gravy thickens and the paneer absorb the flavours. Finally, crush the kasuri methi and sprinkle. Add the chopped coriander leaves and switch off the flame.
• If you want to give the restaurant style look then, go for garnish else can skip this step if you're calorie conscious.Add ghee and green chillies cut for garnish, and add fresh cream. Serve warm with phulkas or butter naan.

NOTES

* The addition of oil is more compare to other gravy, but the gravy must be cooked in good quantity of oil, and then we can drain out the oil once the oil separates if needed.

* Adding of the granish items like ghee and cream is strictly optional as it adds to the tastes, but can be omitted if you're health conscious.

* The prepared masala is 3 tsp but use only 2 tsp for this measure of paneer.

Khatta Meeta Amle ka Achar | Maduramulla Nellikka Achar | Sweet Tangy Gooseberry Pickle

Amla (gooseberry/ nellika)are in season now, and every year I make a pickle when these are in season. This year for a change I tried the sweet tangy version of pickle. Am happy that I tried this pickle and as kids love the sweet pickles especially with amla. Amla has a bitter tangy flavour so they are not fond of the regular amla pickles. The regular nellikka achar (amla pickle) recipe is here, check out if needed. Scroll down for more gooseberry (amla) recipes too.

This pickle is healthy as it uses jaggery and no other preservative is used. The preparation is quite simple and uses dry whole spices. Do check this out and try out this amla season, am sure you'll thank me for this recipe.

Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ a big bottle of pickle

Ingredients

amla / nellika / gooseberry 500 g

fennel seeds 1.5 tsp

cumin seeds 1 tsp

fenugreek seeds 1/2 tsp

onion seeds /kalonji 1/2 tsp

asafoetida a good pinch

jaggery 300-500g (I used 350g)

turmeric powder 3/4 tsp

hot chilli powder 1.5 tsp

Kashmiri chilli powder 3/4 tsp

black salt 1 tsp

salt 1.5 tsp

gingelly oil 3 tbsps

to roast & grind coarsely 

fennel seeds 2 tsp

cumin seeds 1/2 tsp

kalonji (onion seeds) 3/4 tsp

fenugreek seeds 1/4 tsp

coriander seeds 1 tbsp

Watch on YouTube -

Method

• Wash the amla (nellikka) under running water. Add to a steamer with enough water and steam, cook for 12–15 minutes.
• In the meantime, dry roast the spices listed under 'roast & grind'. Roast for 3–4 minutes and switch off the flame. Cool and add to a blender jar. Grind coarsely.
• In another pan, add jaggery and add little water. Bring to a boil and dissolve the jaggery. Strain the impurities, keep aside.
• Watch the amla (nellikka) if cooked. Then, remove and cool lightly. Press each o the nellikka or amla gently and separate out the amla petals. Discard the seeds and do for all the steamed amlas. Keep aside.
• Heat a pan (non-stick or steel only) and add oil. When oil is hot, add the whole spices listed. Sauté for 45 seconds and add the amla, quickly mix.
• Add the black salt, regular salt and give a quick mix. Cook for 2–3 minutes. Add in the spice powders on low flame. Sauté and add the prepared masala (2 tbsps). Finally, pour in the jaggery syrup.
• Bring to a boil and cook for 7–8 minutes until the syrup is thick yet flowing consistency.
• Switch off the flame and leave to cool in the pan for 8 hours or overnight.
• After 8 hours, you will notice the juices are nicely absorbed and is thickly coated.
• Transfer to clean dry glass bottles, preferably. Enjoy with biryanis or parathas.

NOTES

* You must use only steel or non-stick pan for making the pickle, as iron or aluminium utensils may react with the tangy flavours of amla.

* The prepared masala is about 3 tbsps, add only 2 tbsps of the mix.

                                                    

RELATED POSTS

* Nellikka Achar

* Amla Sharbat

* Amla Candy

* Amla Hair Oil

* Amla Murabba 

* Amla Jam

* Amla Chutneys (2)

Masala Puri | Breakfast Poori with Spices

Do you love pooris (puri) ? Puris are our family favourite.

However, these are not very healthy due to frying and high calorie count, I do restrict feeding puris to once or max twice in a month. Masala Puri is a twist on your regular puris and tastes delicious. The besan, and semolina, adds a nice flaky texture. It also keeps the puris puffed & crisp longer than usual puris. The spices add a lovely flavour and taste.

I keep trying out different pooris at one time or the other. Spinach puris, ragi puris and the regular wheat flour puris are all our favourite. Now this is also added to our list. The looks are appealing as well, isn't it ? Do check out the detailed video on the making and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 10-12 puris

Ingredients

wheat flour 1 cup

besan (kadala mavu)  2 tbsps

*semolina (rava) 1.5 tbsps

carom seeds (ajwain)  1/2 tsp

chilli powder 1/2 tsp

turmeric powder 1/3 tsp

roasted cumin powder 1/2 tsp

salt 1/2 tsp

oil 1 tbsp

coriander leaves 2 tbsps

Watch on YouTube -

Method

• Mix the flours, salt, spices and coriander leaves. Add the oil and give a mix to get the bread crumbs like texture.
• Add water little by little and knead to a smooth dough. Cover and rest for 20 minutes. 
• After 20 minutes, knead again. Pinch out small lemon size balls. Make smooth balls. Cover and keep, helps prevent drying out.
• Dust in flour and roll out the puris. Make at least 5-6 puris to fry in one batch. 
• Heat oil in a wok /kadai. Check if the oil is ho by dropping a small piece of dough, if it puffs up immediately, then the oil is ready for frying.
• Slide in the puris one by one and gently press to puff up evenly. Fry till golden brown, drain from oil and place on paper towels.
• Serve warm with aloo masala or onion tomato masala or chole masala. Enjoy !!

NOTES

* You can add more spices of your choice to make it more flavourful like ginger garlic paste, green chilli paste.

* These puris remain puffed up and crisp longer than the regular wheat flour puris.

Shallots Chutney for Idlis/ Dosas | No Coconut Chutney

Looking for a simple, no coconut chutney ? Then here is a quick one with minimal ingredients. This chutney has no pottukadala and is really thick. Add boiled water to adjust consistency.  This works perfect with idlis and dosas or even uthappam. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

urad dal  1.5 tbsp

dry red chillies, 3 broken 

shallots 1/2 cup

garlic cloves 2-3 

curry leaves 1 sprig

salt to taste

tamarind 1 small amla size

coconut oil 2 tbsps

to temper

coconut oil 2 tsp

dry red chillies 1 broken

curry leaves, a sprig 

mustard seeds 1/2 tsp

Watch on YouTube -

Method

• Heat a pan and add oil. Add the urad dal and sauté until lightly browned. Add the red dry chillies and sauté. 
• Add the shallots, curry leaves and garlic cloves. Sauté until shallots turn translucent.
• Add salt and tamarind. Mix well and switch off the flame. Leave to cool slightly.
• Transfer to a blender jar and add 1/4 cup water. Grind to a smooth paste. 
• Pour this in a bowl and add 1/4 cup water. Mix until there are no lumps.
• Finally, pour oil in a pan to temper. Splutter mustard seeds, dry red chillies and curry leaves. Switch off the flame and pour over the chutney.
• Serve warm with idlis/ dosas. 

NOTES

* I have used Beydegi chillies, so used only 3. Depeneding on the type of chillies, alter the number. 

* The colour of the chutney comes from the chillies used.

Manga Pachadi (Tamil Style) | No Curd, No Coconut Mango Pachadi

Pachadi is generally a sweet side dish served during Kerala sadya. Pachadi cleanses the palate, relieves the flavour fatigue of other sadya dishes by adding a sweet tangy flavour to make the feast a more lovable experience. But nothing like it is made only for sadyas, if you serve this manga pachadi over some hot piping steamed rice, then you don't need any other curries.

Pachadi or Khichadi ?? Pachadi is the sweet tangy version usually made with pineapple, mango whereas khichadi is the savoury one made with cucumber, vendakka or ash gourd. However, the Kerala style involves adding yogurt and ground coconut paste in both versions. But this is a simpler version of the same pachadi without yogurt and coconut paste and tastes delicious as a side dish. This is the Tamil style version, so there are slight changes from the Kerala version but tastes great. As there is no use of coconut or yogurt, this can be stored in dry glass bottles for a week in the refrigerator. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 7–8 minutes

Author ~ Julie

Serves ~ a small bowl

Ingredients

raw mango 2

cumin seeds 1/2 tsp

mustard seeds 1/2 tsp

tamarind extract 1 tsp (optional)

powdered jaggery 2 tbsp

salt to taste

asafoetida (kayam podi) a good pinch

turmeric powder 1/2 tsp

chilli powder 1/2 tsp

green chillies 2 chopped 

rice flour 1 Tbsp

water 3/4 cup (total)

curry leaves 2 sprigs

oil (any neutral) 2 tbsp

Watch on YouTube -

Method 

• Wash and peel the mangoes. Cut in thick slices, discard the seeds. Then cut in small bite size pieces. Keep aside.
• Heat oil in a pan. Add the cumin seeds, followed by mustard seeds. Splutter mustard and lightly fry cumin seeds.
• Then slide in the green chillies, fry lightly. Add curry leaves and slide in the cut mango pieces.
• Add the pinch of asafoetida, turmeric powder, chilly powder, salt, tamarind extract (if using), jaggery powder. Give a quick mix and then add half cup water.
• Cover and cook for 5–6 minutes till the mango pieces are soft. In the meantime, mix the rice flour with 2 tbsp water without lumps and keep aside.
• Uncover lid, check if the pieces are cooked well. Adjust salt if needed and pour the rice flour slurry. Give a quick mix to thicken the pachadi.
• Cook till the sauces thicken. Switch off the flame and cool completely.
• Store in dry glass containers in the refrigerator for a week. Enjoy as a side with rice !!

NOTES

* Adding tamarind extract just balances the flavours. If the mangoes are sour enough, then omit adding the tamarind.

* These mangoes are mature ones and not ripe. The colour of these mangoes is like this, so may look ripe.

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.