Ivy Gourd Stir Fry (Kovakka Peera)

As we are observing lent, the vegetarian recipes are explored the most during this time of the year. What are the recipes that you generally try that go with steamed rice? Though there are no dearths of recipes, but the ones that suit your family's taste buds is what matters the most. So I keep trying out different recipes that go well with all. 

This is one such recipe, that fitted perfect to all.Kovakka(Ivy Gourd)is generally made dry kovakka stir-fry fry at home, but this one with grated coconut and tamarind is different. Kovakka peera similar to the netholi peera or meen peera that you can always try with fresh tender kovakka. Tastes yum with hot steamed rice. Do check this simple stir-fry a try and enjoy !!

Watch out the YouTube #shorts for this recipe.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5 

Ingredients 

kovakka (ivy gourd) 300 gm

garlic 2 cloves

ginger 1’’ piece 

shallots 8-10

green chillies 2, broken

curry leaves 2 sprigs

malabar tamarind 2–3 pieces 

coconut oil 1 tbsp

grated coconut 1/2 cup

turmeric powder 1/2 tsp

chilly powder 1/2 tsp

salt to taste

Method

• Wash and cut the kovakka (ivy gourd) in thin, slender pieces. Keep aside.
• Soak the tamarind in water for 15–20 minutes.
• In a mortar and pestle, crush the ginger, garlic, shallots, green chillies. Add the crushed ginger, garlic, shallots and green chillies to a mann chatti (earthen pot). To this, add grated coconut and turmeric powder, chilly powder, salt and curry leaves. Rub with your hands and give a good mix. 
• Then, add the cut kovakka and the Malabar tamarind (soaked) with the water. 
• Place on flame and cook covered on low flame for 10 minutes. Adjust salt, and cook covered for 5 minutes till the moisture is dried up. Finally, garnish the curry leaves, and drizzle the coconut oil on top. Keep covered for 5 minutes and serve warm.

NOTES

* If you're using frozen coconut or using grated coconut with long strands, it's better to crush the coconut along with spice powders without adding water and add.

* You can use padavalanga (bottle gourd) instead of kovakka too.

Mathanga Mezhukuparetti | Pumpkin Stir Fry

Do you like pumpkin (mathanga)? 

Pumpkin is a versatile veggie and so can be used to make stir fries, curries, pies, preparing muffins, soups. However, this is not my favourite veggie. But I love to incorporate this veggie as much as possible after learning the benefits of pumpkin. This veggie is rich in antioxidants, vit A and vit C. They reduce the risk of cancer and improves eyesight, heart health. It also a low calorie food, makes you feel fuller for a long time which makes it a great choice for dieting. I have already posted the  mathanga curry and mathanga payaru erissery which are the tastiest form that I loved most with pumpkin. This stir-fry is the latest addition to the weekly menu, as my kids don't like the curry version and don't like the mashed pumpkin style dishes. So this stir-fry is perfect for those kind, and is very simple to prepare. Do give this a try and enjoy with steamed rice !!

 

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

shallots 8-10

garlic cloves 6-7

pumpkin sliced 4 cups (500g)

curry leaves 2 sprigs

turmeric powder 1/2 tsp

kashmiri chilli powder 1/2 tsp

hot chilli powder /4 tsp

fennel seeds 1/2 tsp

salt to taste

coconut oil 2tbsp + 1 tsp

Watch on YouTube -

Method

• Wash, peel and cut the pumpkin in thick strips. Keep aside.
• Crush the shallots and garlic and keep aside.
• Heat oil in a pan and add fennel seeds. Wait to sizzle and then add the crushed shallots, garlic mix along with curry leaves.
• Add the spice powders on low flame and then sauté.
• Add the cut pumpkin and give a quick mix. To this add salt and 2tbsp water, combine and cook covered for 5 minutes on low flame.
• Check if cooked after 5 minutes and then adjust salt if needed. Simmer another 2 minutes and then dry up any moisture if left, switch off the flame.
• Add a tsp of coconut oil as garnish. Keep covered for 5 minutes and then serve.
• Enjoy with steamed rice !!

RELATED POSTS

* Pumpkin Curry(Mathanga Curry)

* Pumpkin Erissery (Mathanga payaru erissery)

* Pumpkin Cupcakes (eggless)

* Pumpkin Chocolate Muffins(wheat flour)

* Mathan Ela Thoran (Pumpkin Leaves stir fry)

Chicken Thoran | Kerala Style Chicken Stir Fry

Kerala style stir fries are of two types-one with grated coconut and one without. Both are a great side dish to serve with steamed rice. Mostly I prepare stir-fry with veggies like long beans, cabbage, cauliflower, beetroot and lentils like moong dal, horse gram. But at times trying out a non veg stir-fry is also easy and tasty. Chicken stir-fry can be made in a very short time if you have boneless chicken ready at hand.

Chicken stir-fry is a simple and quick recipe and there are only basic ingredients. Adding shallots in the recipes adds a nice crunch and sweetness. The spice powders add a nice flavour. Do give this a try and enjoy.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4

Ingredients

chicken boneless 400g

shallots/ kunjulli one handful

ginger 1' piece chopped

garlic 5-6 cloves

hot chilli powder, 1 tsp

coriander powder, 1 tsp

kashmiri chilli powder 1/4 tsp

grated coconut 1/2 cup

garam masala 1/2 tsp garnish

fennel powder (perumjeerakam podi)1/2 tsp

curry leaves 

mustard 1 tsp

dry red chillies 

curry leaves 

coconut oil 2 tbsp + 2 tsp

salt

Watch on YouTube-

 

 Method

• Wash the chicken and drain water. Cut the chicken in very small pieces or cubes. Keep aside.
• In a jar, add the grated coconut, chilli powder and coriander powder. Pulse twice without adding any water to crush the mix.
• Heat a pan and add oil. When the oil is hot, add the mustard seeds and splutter. Add in dry red chillies and curry leaves.
• Add the  ginger-garlic paste and sauté till raw smell disappears. To this, add the shallots and sauté until translucent. Then add in turmeric powder and kashmiri chilli powder one by one on low flame.
• Slide in the cut chicken pieces, salt and mix well. Add the crushed coconut mix, add 1/4 cup water to jar and pour in, mix well. Cover and cook for 5 minutes.
• Uncover lid, add in garam masala and fennel powder. Combine well, adjust salt. Add a splash of water and cook covered for another 3 minutes.
• Finally, dry up any moisture left in the stir-fry, add 2 tsp of coconut oil and garnish few curry leaves. 
• Switch off flame, cover and leave a few more minutes. Serve warm with steamed rice.

NOTES

* I have used homemade garam masala in this recipe, check the link here.

STIR- FRY(THORAN) RECIPES POSTED :

* Agastya Poo Thoran

* Vazhakoombu(Mani) Thoran

* Raw Papaya Thoran

* Kovakka Thoran

* Idichakka(Tender Jackfruit) Thoran

* Ulli Ela Thoran

* Mathan Ela (Pumpkin Leaves) Thoran

* Muringakka Thoran

* Cherupayar Thoran

* Celery Thoran

* Uluva Ela Thoran

* Beans Thoran

* Beetroot Leaves Thoran

* Broccoli Thoran

* Muthira Thoran 

* Pavakka Thoran

* Vendakka Thoran

* Carrot Thoran

* Muringakka- Choora Thoran

* Cheema Chakka(Kadchakka/ Breadfruit) Thoran

* Pacha Thakkali Thoran

* Mushroom Thoran

* Chakkakuru Cheera Thoran

* Vazhapindi Thoran

* Padavalanga Parippu Thoran

* Vazhakka Thoran

* Cabbage Thoran(muttakoos)

* Cauliflower Stir Fry

* Fish Egg Stir Fry

Cauliflower Thoran | Kerala Style Cauliflower Stir Fry (VIDEO)

Cauliflower is a versatile cruciferous veggie that is very rich in fibre, excellent source of vitamins and minerals.This veggie is also a great source of anti oxidants, which protect your cells from free radicals and inflammation. Cauliflower is a great choice veggie for all starter recipes for vegetarians. 

Gobi stuffed Paratha, hot chilli gobi, cauliflower pepper fry, cauliflower(gobi) masala are few recipes that I posted here so far. However, today's post is a healthy and delicious Kerala style stir-fry recipe with cauliflower. This recipe is very simple and tasty that can be served with steamed rice. Give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

cauliflower  1/2 of a big flower or 2 cups grated

salt to taste

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

green chilli 2-3 sliced

curry leaves

mustard seeds 1/2 tsp

coconut oil 1 tbsp

to crush 

grated coconut 1/3 cup

shallots / kunjulli 5-6

garlic 4-5 cloves

cumin seeds/ jeerakam 1/2 tsp

fennel seeds/ perinjeerakam 1/2 tsp

VIDEO LINK-

Method

• Crush the coconut with other ingredients. Then, blanch the cauliflower florets in warm water and salt for 5 minutes. Rinse under running water and drain water, grate using a grater. Transfer to a plate.
• Heat oil in a kadai , splutter mustard seeds. Add green chilli and curry leaves. 
• Then, slide grated cauliflower. Add turmeric, pepper and salt.Cook for 4-5minutes on low flame. Sprinkle some water. 
• Finally, add crushed coconut mix.Add a tbsp of water in blender and mix. Toss and cook covered for 2-3 minutes, or till everything looks combined and free of moisture. Adjust salt if needed. 
• Serve with steamed rice.

NOTES

* You can chop the floret small instead of grating, but I feel grating is quicker. 

* Cauliflower leaves out moisture when it starts to cook, so you may or may not need to add water when cooking.

STIR- FRY(THORAN) RECIPES POSTED :

* Agastya Poo Thoran

* Vazhakoombu(Mani) Thoran

* Raw Papaya Thoran

* Kovakka Thoran

* Idichakka(Tender Jackfruit) Thoran

* Ulli Ela Thoran

* Mathan Ela (Pumpkin Leaves) Thoran

* Muringakka Thoran

* Cherupayar Thoran

* Celery Thoran

* Uluva Ela Thoran

* Beans Thoran

* Beetroot Leaves Thoran

* Broccoli Thoran

* Muthira Thoran 

* Pavakka Thoran

* Vendakka Thoran

* Carrot Thoran

* Muringakka- Choora Thoran

* Cheema Chakka(Kadchakka/ Breadfruit) Thoran

* Pacha Thakkali Thoran

* Mushroom Thoran

* Chakkakuru Cheera Thoran

* Vazhapindi Thoran

* Padavalanga Parippu Thoran

* Vazhakka Thoran

* Cabbage Thoran(muttakoos)

Edichakka Thoran | Raw Tender Jackfruit Stir Fry(Step by Step Pics)

Jackfruit is here in season in many places of Kerala. But back at our home we have only started to get raw tender jackfruit. So we still have to wait another two months to get a mature one. This is the best time to prepare the tender jackfruit stir fry. Except the green thorny flesh or outer skin, every thing else in this jackfruit is edible and is used. This is a mildly spiced healthy filling stir fry that you can have just like that with tea too. I love this stir fry with a cup of tea. Though this dish is usually served as a side dish with rice.

The outer skin of jackfruit is peeled and the oozing sap is cleaned using a coconut fiber or using a paper towel. The tender jackfruit pieces are then cubed and cooked in a pressure cooker or in an earthen pot. Then the pieces are crushed using a mortar and pestle or on a ammikallu(grinding stone). Its better to avoid adding this to a mixer jar as it gets badly crushed and you will not get the correct texture of the stir fry ruining the whole tastes. This is then mixed with spices and coarsely crushed grated coconut. It is quite healthy where you get the full benefits of jackfruit as mostly all parts of the fruit are used. Do give this a try if you get hold of some fresh tender jackfruit.

Watch the YouTube #shorts on this recipe.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 10 servings

Author ~ Julie

Ingredients

idichakka (tender jackfruit) 1

turmeric powder 3/4 tsp

salt to taste

for coarsely grind

grated coconut 1.5 cups

cumin seeds 1 tsp

shallots 4-5

garlic cloves 3

green chillies or bird eye chillies(kanthari) 3-4

to temper

coconut oil 2 tbsp

mustard seeds 1/2 tsp

red dry chillies 2 broken

curry leaves a sprig

Method

• Spread a newspaper and peel the jackfruit skin using a sharp knife. Then using a coconut fiber clean up the sap(you can use paper towel too but coconut fiber cleans better). Open up the jackfruit and cut in cubed pieces. Add the cubes to a pressure cooker, add turmeric powder(1/2 tsp) and salt. Also add 3/4 cup water. 

                                                 

• Close the lid of the pressure cooker and cook for one whistle. Switch off and wait till the pressure is released. Then wait to cool lightly so that you can handle the pieces. Add 3-4 pieces to a ammikallu(grinding stone) or mortar and pestle. Crush the pieces gently to separate the jackfruit fibers but keeping in mind not to make a chammathi or chutney like(1or 2 hit is good enough to crush). Add thecrushed pieces to another bowl.

• In the meantime, coarsely grind grated coconut,cumin seeds, garlic cloves and green chillies in a blender jar.
• Heat a pan and add a tsp of oil. To this add 1/4 tsp turmeric powder and the coarsely ground coconut mix and saute till the raw smell disappears on low flame.

                                                              

                  

• To this add the crushed tender jackfruit, give a quick mix. Cook covered on low heat for two minutes till steam seeps in and the jackfruit gets the crushed spices aroma in it. Switch off flame.

• Heat another pan and add oil. To this, add mustard seeds, when splutters add in the boiled rice. When the rice puffs up and browns, then add the red dry chillies and curry leaves. Switch off and pour this over the stir fry just before serving else the puffed rice loses its crunch and softens up when mixed with thoran(stir fry).
               

NOTES

* You can even add urad dal in place of boiled rice while tempering.

* The correct idichakka is when the bulbs are still forming, the seeds are soft like in pic above.

RELATED POSTS

* Mathan Ela Thoran(Pumpkin Leaves)

* Agastya Poo Thoran

* Broccoli Stir Fry

* Bitter Guard Stir Fry(Pavakka Thoran)

* Vendakka Thoran

* Pappadam Thoran

For more Kerala style stir fry recipes, check out this link here.

Pothichoru (Nostalgic Food Parcels wrapped in Banana Leaf) with Kerala Style Omelette

The other day I was yearning for pothichoru and when I told H, he also was like its long time since we had pothichoru. I don't have much fond memories of pothichoru except for the pothichoru that we carried on our train journey when returning from Kerala after vacations. This happened only once in a year but believe me the taste of the hot piping Kerala cooked matta rice and the yummy sides, the aroma of the wilted leaves stayed fresh in our minds for another one year till we visited Kerala again. However H used to carry pothichoru during school times and even during college times which was a regular affair with all school going kids of that generation in Kerala I believe. After marriage, pothichoru was a rare entity except for a short train travel sometimes. Now its a long time since we had pothichoru and no wonder I wished to have one. Sooner did we get some fresh banana leaves and I just decided pothichoru for all at home for a change for lunch. Sounds funny?? But I did prepare it and we were so excited to have pothichoru which can't be expressed in words, you should definitely make and enjoy. 

The traditional pothichoru includes cooked matta rice, coconut based chammanthi(chutney), thoran, mezhukuparetti, a fish fry or omelette and a pickle. The fresh banana leaves is washed and then wilted over a burning flame so that it becomes easy to fold and pliable. The food is then served on this leaf and folded, wrapped and packed. When opened, the wrapped up food looks squeezed up with all sides and you get a warm aroma of the wilted leaf. The below listed list includes all the variations that you can prepare with each of the sides. I have already shared most of the items as individual post so just sharing the Kerala style omelette recipe in this post that I haven't shared yet. If you are a avid fan of pothichoru,am sure you will give this a try soon !!

POTHICHORU ITEMS-

1. Cooked Matta Rice 
2. Chammanthi or chutney- Thenga Chammanthi /Pacha Manga Chammathi / Nellika Chammanthi
3. Stir fry (Mezhukuparetti) -Kovakka Mezhukuparetti/ Kaya Mezhukuparetti/ Payaru Mezhukuparetti / Pavakka Mezhukuparetti 
4. Thoran (stir fry)- Cheera Thoran/ Beans Thoran / Kothamara- carrot thoran
5. Pickle / achar- Naranga Achar/ Kadumanga Achar / Nellika Achar / Pavakka Achar
6. Omelette(recipe below) / Fish fry or both

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ one omelette

Ingredients 

for making kerala style omelette

eggs 2

shallots 10 sliced

ginger 1/2 ' piece chopped

green chillies 1 chopped

curry leaves a sprig torn

oil 1 tbsp + 1 tbsp

salt to taste

grated coconut 2 tbsp

or milk 2 tsp

Method 

Making Omelette

• Beat the eggs with a little salt. If you are using grated coconut then omit adding milk. Else add milk and beat the egg mixture well.

• Heat  1tbsp oil in a non stick pan and add the shallots, chopped ginger, green chillies and curry leaves. Saute a minute and switch off flame when shallots turn translucent.(This is another optional step that is followed at my H's place. My MIL says this way sauteeing prevents the raw taste of ginger and green chillies.) Then add this to the egg mixture when slightly cooled.

• Heat the remaining 1tbsp oil in the same pan and add the egg mixture. Cook on low medium flame and wait till the sides look browned. Flip the other side and cook for another minute. Transfer to a plate and enjoy.

ASSEMBLING POTHICHORU

• Cut a fresh  banana leaf or buy banana leaves. Clean off any dirt or dust by washing under running tap water. Wipe dry. From the back of the leaf cut a small portion of the thick midrib of the leaf length wise which can be then used for tying the leaf (optional) and also cutting the midrib slightly thin makes the leaf more pliable to fold.

• Switch on the stove and hold the leaf on top of the stove to wilt lightly so that it becomes more pliable.

• Now place cooked matta rice in the center. 
• Place the stir fry(thoran), mezhukuparetti, chammanthi, achar on the sides of cooked rice and  fish fry or omelette or both on top.I have used cheera thoran, pavakka mezhukuparetti, thenga chammanthi, nellikka achar and omelette. I have shared all of these recipes before and so not posting again except the omelette which I listed above.

• Now gently fold the leaf lengthwise and then close breadth wise. Tie using the torn midrib string or place on a news paper and roll to fold. place a rubber band.
• Keep covered for half an hour and open to devour or if you are taking as pack for travel then devour during travel. 

NOTES

*You can directly add the shallots, ginger, green chillies and curry leaves to the egg mixture and beat along with egg. Sauteeing is an optional step.

*Also add grated coconut if using to the egg mixture and beat along with other veggies. Adding grated coconut adds taste and volume to the omelette. My home they do add grated coconut but H's place don't. So I haven't added here.

*Adding milk makes the omelette fluffy.

Kothamara(Kothavara) - Carrot Thoran | Guar Beans (Cluster Beans) Stir Fry

Kothamara was one of the less used vegetables at home until I found the benefits of this veggie. Initially kothavara was added only to sambar and aviyal but later on this was taken up by stir fry. I tasted this stir fry in a hotel but then it was made as kothamara stir fry alone.Later I started making it by adding carrots to this and found all loved this form than the kothamara alone.This is a simple stir fry but does require a little more time than usual to cut the veggie. Though kothamara can be made as a stir fry on its own but I feel addition of carrots balances the bitter flavor of kothamara.This  bitter flavor is further reduced considerably by the addition of shallots and grated coconut. The grated coconut added to this stir fry is slightly more than usual stir fries/ thoran. Check this out !!

Preparation time ~ 15 minutes

Cooking time ~ 10 minutes

Serves ~ 8-10

Author ~ Julie

Ingredients

kothavara/ guar beans 350 gms

carrot 2 large

grated coconut 3/4 cup

shallots/ kunjulli 10 chopped

green chilies / pacha mulaku 3 sliced

turmeric powder / manjal podi  1/2 tsp

curry leaves a sprig

coconut oil 2 tbsp

mustard seeds 1 tsp

salt to taste

Method

• Use tender cluster beans (guar/ kothamara) for stir fry. If you don't find the tender ones that then snip both edges or the hard sides of the cluster beans. Then chop the kothamara in small bits.

• Peel the skin of carrot, wash and chop it small like kothamara.Chop the shallots, green chillies.
• Heat oil in a pan and add mustard seeds. When it slutters add in the green chillies, chopped shallots and curry leaves. Saute until translucent. Add in the kothamara, carrots. Add turmeric powder and salt. Mix well, add 1/4 cup water. Cook covered for 5-6 minutes.
• Run the grated coconut in a blender without adding water and pulse. Add the grated coconut, mix well. Check salt if needed. Then simmer on low flame for 2 minutes. Uncover lid and dry off any moisture left in the stir fry /thoran. Switch off flame, add a sprig of curry leaves. Keep covered for 10 minutes and serve.

NOTES

* Remember to snip the hard sides of the mature kothamara(cluster beans) else it doesn't cook soft unlike the tender ones.

* Kothamara needs a little water to cook than just steam cooking. Add few tbsp of water to cook.

* If you like the stir fry more spicier then add more green chillies.

* Carrot is optional but it does reduces the bitterness of kothamara and adds a nice flavor.

Agastya Poo Thoran | Agathi Poo(Flowers) Stir Fry

Agastya poo (Agathi) is a body cleansing agent. It reduces the body heat and cure acidity related problems. The botanical name is Sesbania Grandiflora also known as vegetable humming bird, all thanks to google for the info. I was first introduced to this tree in our last stay at Trivandrum. Our good neighbour aunty had this tree in her backyard and she used to give us the flowers to make stir fry. She only taught me to make this stir fry with scrambled egg in it. Both the leaves and flowers are used to make stir fry and soups. I have used only the flowers to make stir fry till now, it has a mild bitter flavors like fenugreek leaves(uluva ela) / methi. Initially I used to prepare the stir fry with scrambled egg but gradually have stopped using egg in the stir fry as we all love the mild bitter flavors. And most of the bitter flavors are reduced with the use of shallots(kunjulli) and grated coconut. The other day I got these fresh flowers here and made this at home. Do try this out if you find some fresh flowers.

Agastya Poo 

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 5
Author ~ Julie
Ingredients
agasthya poo(flowers) 20-25
shallots 10 sliced
turmeric powder 1/2 tsp
green chilies 3
grated coconut 1/3 cup
salt to taste
oil 2 tsp
mustard seeds 1/2 tsp

Method

• Wash the agastya poo under running water and then drain all the water immediately. Chop the agastya poo very fine like we chop cheera(amaranth leaves).

• Now chop the shallots and green chillies. Keep aside.
• Heat oil in a pan and add mustard seeds when hot. Wait to crackle and then add curry leaves.
• Add in the chopped flowers along with shallots and sliced green chillies. Add turmeric powder and mix well.
• Keep covered for two minutes on low flame. By then the leaves gets wilted, add in salt thereafter else you may end up adding more salt. Add the grated coconut and give a quick mix.
• Keep it covered for another 3-4 minutes until the flowers get cooked in the steam(don't add any water to cook).
• Open the lid, dry up any moisture left and serve warm with steamed rice.

NOTES
* Use an egg if it’s very bitter to taste buds. If using add just before finishing the process, scramble and dry up the moisture.
* You can coarsely grin the coconut and add too.

Related posts of leafy greens-
* Chakkakuru Cheera Thoran
* Mathan Ela Thoran
* Cheera Thoran
* Muringa Ela Curry
* Uluva Ela Thoran

KERALA STIR FRY RECIPES

Pappadam Thoran | Papad Stir Fry (Step by Step Pics)

Ask any malayali and you may find their blind likes towards this humble pappadam. My family right from grand parents,my parents, H's parents to my kids (all generations) love pappadam, none can eat just one !! But on that note let me also tell you that these days many brands of pappadam are adulterated and are not healthy.
Pappadams for those of you who don't know can be referred as a paper thin tortilla that turns crisp wafer like once fried in oil. They are made mainly with urad dal and rice flour with a tinge of baking soda. There are north Indian varieties of pappad and South Indian varieties too like appalam, pappadam. Each of these varies in taste and flavors especially some of the north Indian varieties like masala papads. Though Kerala pappadam is used to make this thoran(stir fry), I have used masala papads to make this stir fry to spice it up a little. We like this stir fry just as a snack and not like a stir fry at home. However, it serves good as a stir fry too but I find these very addictive so our main concentration(esp kids) is on the stir fry than on rice and curries. Anyways, this is a very simple stir fry that hardly takes anytime to put together and you can enjoy with rice or with chai (tea), like me ;)

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~4-5 servings
Author ~ Julie

Ingredients
pappadam 10 or masala pappad 4 large
salt a pinch(for the coconut masala)
oil for frying

for coarsely grind
coconut 1/2 cup
chilly powder 1/2 tsp
garlic cloves 2 small
cumin seeds 1/2 tsp
shallots 2-3
salt to taste

for tempering 
mustard seeds 1/2 tsp
red dry chilly 2 broken
curry leaves a sprig
coconut oil 1 tsp

Method

• Fry the pappad or pappadam as you regularly do or check this post here on how to fry pappadams. I have used masala papad for making this thoran as it is very nice and crisp. You can use the regular kerala pappadam.
• Crush the pappadam or papad gently by hand in bite size pieces. Keep aside. In a mixer jar,add the coconut,shallots,garlic,chilly powder and cumin seeds. Pulse once or twice to crush all without adding any water.

• Heat a pan and add oil. Add mustard seeds when hot and let it splutter. Add in dry red chillies and curry leaves. Add the coarsely ground mixture and saute on low flame until the raw smell disappears and the coconut mixture is free of moisture(takes about 2 minutes). Add a pinch of salt to the masala mix(remember that pappad contain salt).
• Add in the crushed papad or pappadam in it,give a quick toss for 30 seconds. Switch off flame and serve warm.

NOTES

* The pappadam remains crunchy as there is no moisture left in the coconut mixture. However,this thoran(stir fry) can be made quickly and so there is no need of  making ahead.

Learn how to fry pappadams and preserve the freshness of pappadam using these tips mentioned in this post here- Pappadam 

Pavakka Thoran | Kaipakka Upperi | Bitter Gourd Stir Fry

Life is not a bed of roses always. Each one of our lives take good turns and bad turns as we progress. And I believe that the person who undergoes through the good, bad and tough times has only lived a good life. They understand all emotions, struggles and can raise good children too. Nowadays, kids hardly have any stress tolerance and emotional control. We read such untoward incidents daily in the newspapers these days. Anyway, not boring you all much with my thoughts but all I wanted to equate this to our tummy and taste buds. They are also designed to taste all flavours, isn't it? And so how about tasting some bitter gourd today, I know very less will nod a 'yes' to this veggie. I feel we should practice putting our taste buds to taste all flavors.

Personally, am an adherent fan of this veggie and so is my better half. Hence, I make sure to buy this veggie whenever I get hold of the fresh ones. Kids like the pavakka mezhukuparetti or bittergourd stir-fry as the bitterness is reduced slightly than the stir-fry as it is fried in oil. This stir-fry is made with grated coconut, which brings down the bitterness considerably. Also mixing it with salt, keeping aside for some time and squeezing out the water drained out and throwing the water reduces the bitterness. If you are using the dark green variety then should definitely drain the water as it's very much bitter. It's better to select the light green variety, which is mild in bitterness. This thoran tastes yumm with steamed rice with a side of thakkali curry. Try out this combination, am, am sure you will change your way of thinking about this veggie!!

Preparation time ~ 15- 20 minutes
Cooking time ~ 20 minutes
Serves ~ 4 adults
Ingredients
*bitter gourd / pavakka 1,chopped in small pieces
onion 1 small medium chopped
turmeric powder 1/4 tsp
mustard seeds 1/2 tsp
curry leaves, a sprig
salt to taste
oil 2 tbsp

to grind
coconut grated 1/2 cup
shallots 2
* green chilli 2-3

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Method

• Wash the bitter gourd(pavakka) under running water and slit vertically, scoop out the flesh (the white portion inside as much as you can as that's the most bitter part along with seeds). Chop it in small bites and mix with a little salt. Keep aside for 5–7 mins and squeeze out the water that is drained out (helps reduce the bitterness). This is an optional step if you would like to reduce the bitterness, or else just proceed further.
• In the meantime, coarsely grind/pulse the coconut, shallots and *green chillies without adding any water.Don't over do this or else the shreds become very small, just a pulse or two is enough.
• Heat oil in a pan and add mustard seeds when oil is hot. When the mustard splutters, add the turmeric powder on low flame. Add the chopped bitter gourd, onion, curry leaves and the coarsely ground mix (if using cut green chillies, add at this point). Give a quick stir and add a few splashes of water. 
• Cook covered on low medium flame for 3–4 minutes. Uncover lid, add salt as needed and cook covered again for 2–3 mins. Switch off flame once all the moisture is evaporated. Taste test salt if needed. Enjoy with steamed rice !!

NOTES
* Make sure to select the light green variety of bitter gourd for this stir-fry. The darker the bitter gourd, the bitterness is increased. I have used the dark green bitter gourd here.
* The green chillies used for the thoran (stir-fry) and can be crushed along with the coconut. I have added as sliced in this thoran.
* You can even add 1/2 tsp tamarind extract too to reduce the bitterness. But I don't like tangy flavours in stir-fry, so haven't added.


More Bitter gourd recipes are listed here-
* Pavakka Mezhukuparetti (Bitter gourd Fries~ Baked Version)
* Pavakka /Kaipakka Achar
* Pavakka Theeyal
* Bharwan Karela (Pavakka Nirachathu)