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

Jeera Aloo | Cumin flavoured Potatoes | Urualakizhangu Jeerakam Fry

Preparing morning breakfast along with kid's lunch box is a hectic task for all moms. You literally have to look out for quick fixes for breakfast or lunch so that both are ready before they leave to school. I also try preparing recipes from scratch and hardly rely on package foods. Therefore, this jeera aloo recipe is one such quick fix recipe that I make with lemon rice for them frequently and kids love this combo very much.

This is a very simple recipe that is ready in a few minutes, and so give it a try if you haven't. The jeera (cumin seeds) gets nicely struck to the potatoes and the potatoes are nice crisp and delicious. Watch my Instagram handle for jeera aloo reel, OR YouTube #shorts on this recipe.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 3

Author ~ Julie

Ingredients

potato 4 medium-sized, cubed small

crushed garlic 2 tsp

jeera (cumin seeds) 2 tsp

turmeric powder 1/4 tsp

chilly powder 1/2 tsp

salt to taste

oil 2tbsp

Method

• Peel, wash and cut the potatoes in cubes. Leave soaked in water till use.
• In a pan, add oil. To this add cumin seeds. When it crackles, add crushed garlic and sauté till raw flavours disappear.
• Then slide in the cubed potatoes. Add turmeric powder, chilly powder and salt. Mix well and cook covered for 5 minutes on low flame. The potatoes get cooked in the steam when cooking on low.
• Check for salt and add a few splashes of water if needed. Finally dry up any moisture and switch off flame.
• Enjoy with lemon rice or steam cooked rice.

NOTES

* You can omit adding crushed garlic if you wish, but I like the crisp fried crushed garlic pieces in this stir-fry and for reducing gas ailments due to potatoes, garlic is good.

RELATED POSTS (Stir Fries)-

• Cauliflower Pepper Fry
• Lima Beans Stir Fry
• Kaya Mezhukuparetti
• Chembu Mezhukuparetti
• Koorka Mezhukuparetti
• Chakkakuru Mezhukuparetti
• Nithya Vazhuthanaga Mezhukuparetti

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.

Chakkakuru Mezhukuparetti | Jackfruit Seeds Stir Fry (Step by Step Pics)

Little did our great ancestors have knowledge about nutrition and nutritional benefits unlike today's world, but they incorporated these veggies in their daily diet and were much healthier than today's generation. These seeds were then preserved and eaten when fresh jackfruit wasn't available. Jackfruit seeds are rich in protein and carbs and low in fat. 

Chakkakuru mezhukuparetti is a simple, healthy stir-fry that everyone loves at my home. This requires some good extra time to clean the jackfruit seeds, and so I usually end up doing this the previous night, watching TV. Earlier I used to peel the white skin and scrape the brown inner skin too. But recently read an article that says the brown skin is highly nutritious and need not be thrown out. So I have started scraping less of the brown layer. Once the cleaning is done, the cooking and stir-frying is quite simpler and can be done in few minutes. These taste excellent if you get hold of good variety chakkakuru(jackfruit seeds) and good matured jackfruit seeds taste best. I know it's not the jackfruit season yet, but soon they are going to be available too. My post is an old one from our last year's share of jackfruit. Try these out if you like this stir-fry !

Watch the YouTube #shorts on this recipe here. Please like, share and subscribe to my channel for regular updates.

Preparation time ~ 30 minutes
Cooking time ~ 25 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
chakkakuru /  jackfruit seeds 20-30
thenga kothu / coconut bits 2tbsp
turmeric powder / manjal podi 1/2 tsp
chilli powder / mulakku podi 1 tsp
garam masala 1/2 tsp
salt to taste
coconut oil 2tbsp
curry leaves a sprig

Method

• Peel the outer white skin of jackfruit seeds and then scrape the brown skin (usually the skin is totally removed, but these days the brown skin is nutritious, so I left it here and there).

• Now cut each jackfruit seeds in halves and quarters and thin strips. Add this to a bowl with water. Drain the water completely once they are all cut. Rinse until the water runs clear. Add in 3/4 cup water, turmeric powder and salt. Put this on flame and cook until the pieces are tender and just cooked (don't overcook as the stir-fry turns mushy then). Drain off excess water and keep aside.

OR If you live in a place where fresh jackfruit seeds are not easily available, then you may find the cooked ones in the freezer isles in Indian stores. We used to buy it when we were in US. In that case, you can omit all the steps mentioned above and proceed further as below after thawing the seeds, quite simple way. They don't taste the exact same way as preparing from the fresh ones, but you may always enjoy.

• Heat oil in a non-stick pan and add the curry leaves and coconut bits. Sauté until the coconut bits turns slightly browned.
• Now, add in chilli powder, garam masala and salt if needed. Add in the cooked jackfruit seeds and continuously stir-fry until it turns brown and crisp.
• Add a little more oil if the jackfruit seeds look very dry. Serve warm with rice.

NOTES

* It's good to add crushed shallots and garlic, as jackfruit seeds cause gas and bloating. So I add this too in my stir-fries now, it's an optional step as the traditional way is listed above.

* You can add chilly powder or chilly flakes.
* Add enough salt for cooking jackfruit seeds, as this is absorbed in the seeds while cooking. It's hard to get the salt right once it's cooked.
* Adding garam masala imparts a special flavour, omit if you don't like.

RELATED POSTS
* Chakkakuru Cheera Thoran 
* Chakkakuru Manga Curry

Baby Corn Stir Fry ~ Side Dish

When you have two contrasting foodies (esp kids) at home and each having a unique taste then the real hard work of mom is to please each one in her own way. My elder one loves 'erivum puliyum' or rather chatpata flavors at the most and younger one loves sweet flavors the most. However the younger chap also loves bitter gourd which is all the way contradicting(still cracking heads to understand his tastebuds). When it comes to packing food for lunch,each has a new menu ready satisfying to their tastes. However, I do make a balance in their menu and wrap up my own variations to please both. They both unanimously nod a 'yes' to very few recipes and this baby corn stir fry is one such healthy recipe. Now, that its lent time for Kerala Christians and I think many may be in a hunt for vegetarian recipes. So,this may be a yummy side dish for one of these nombu (lent) days.

Baby corns are easy to cook and there are a number of dishes that can be prepared in no time with this versatile vegetable. I had earlier posted baby corn butter masala which pairs perfectly with chapathis/rotis / naan. Baby corn 65 is another simple appetizer and tastes yumm when served hot. This is yet another simple and healthy stir fry that can be prepared in a jiffy. Do check this out !!

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 2-3
Author ~ Julie
Ingredients
baby corn 15
onion 1 medium sized; chopped fine
tomato 1 small
ginger garlic paste 1 tsp
kashmiri chilly powder 1/2 tsp
pepper powder 1/2 tsp
perinjeerakam / fennel seeds 1/2 tsp
turmeric powder 1/2 tsp
salt to taste
coconut oil 1tbsp + 1 tsp

Method

• Wash the baby corn under running water ,drain and keep aside (don't leave the baby corns in water as they tend to soak up water).
• Cut in small roundels after snipping off the top and bottom portions lightly. Add the chopped tomato in a blender and blend till smooth.Keep aside.
• Heat a pan and add oil. When the oil is hot add perinjeerakam(fennel seeds), let it sizzle. Add in ginger garlic paste and saute till raw smell disappears. Transfer the fine chopped onions and saute lightly browned(add a pinch of salt to speed up the process). Then add the spice powders on low flame and then add tomato pureed. 

• Give a quick mix and saute till the tomato paste is well cooked and the gravy is thickened. Add in the cut baby corn and salt, give a quick mix. 

• Lower flame on low and cook covered for 7-8 mins, in between give a stir just to ensure there is even cooking. Open the lid and add in a tsp of oil. Increase flame to high and dry up the moisture left behind and the masala is well coated with the baby corns.
• Switch off flame and serve warm with rice.

RELATED POSTS
Baby Corn Butter Masala
Baby Corn 65

If you're looking for more vegetarian curry type dishes esp Kerala style,then here is the link-
Kerala Veg Curry(Ozhichu Curry)

Cheera Thoran | Red Spinach Stir Fry

Cheera(red spinach) is highly nutritious and iron rich veggie. Local markets in Kerala have this veggie always and this makes a very healthy stir fry. I love to just mix this stir fry with some steamed rice, tastes delicious. This is a very simple stir fry and the only time taken is to clean and chop the leaves. I had this red spinach in my small kitchen garden and so totally enjoyed this veg stir fry frequently.  Do try it out if get some this fresh leaves.

Preparation time~20 minutes
Cooking time~10 minutes
Serves ~ a small bowl
Ingredients
Cheera /red spinach a bunch
shallots 4-5
green chilli 2-3 vertical sliced
turmeric powder 1/4 tsp
ghee 1tsp(optional)
coconut oil 2 tsp
mustard seeds 1/2 tsp
salt to taste
curry leaves a sprig

to coarsely grind
coconut 1/3 cup

Method

• Chop off  about 4" above the roots,if you get it with roots. That portion near the roots is hard stem and doesn't taste good in stir fry. Wash the remaining red spinach under running water 4-5 times ot till the water is clear. Drain water completely.
• Chop the leaves fine and add the sliced shallot,green chillies. Mix it with some turmeric powder.
• Heat oil in  a pan and add mustard seeds.When it splutters,add curry leaves. Transfer the chopped spinach mix,toss well.
• Cover and cook for 3 minutes. Uncover the lid,add salt at this point and mix well. Add the coarsely ground coconut mixture. Add and  cover the mix again for 5 minutes.
• Uncover the lid, add the ghee and mix well. Wait till the moisture is dried up, check salt and adjust accordingly.
• Enjoy with steamed rice.

NOTES
* Add salt only once the leaves are wilted as you may end up adding more salt once its chopped. The wilted leaves are reduced considerably.
* Adding ghee is optional,adds a nice flavor to the stir fry(my mom's tip).
* You can add 1/2 tsp chilli powder instead of green chilli too.

Nithya Vazhuthana (Vazhuthananga) Mezhukuparetti | Clove Bean Stir Fry

How many of you agree to the fact that kitchen work never ends? Its a non stop process of one meal after the other. If you are a working female, then the kitchen is at rest for a while but back to action as soon as you step into the house. If you are at home, then there is no scope to remain idle and one or the other thing goes on. I have seen my mom, my MIL and my personal experience together supports this statement. And at the end of a busy working day in kitchen, if someone asks you what did keep you busy all throughout, I hardly have a few extra things to point out other than the regular cooking, cleaning. Do you also feel the same??

Clove beans are cultivated all throughout the year whether sun or rain.The malayalam name "nithyavazhuthananga" means the same,'every day brinjal'. Mom has a climber at home and I was lucky to pluck a few and bring home. I remember having this veggie once or twice as a kid. But right now, its an easy access as its ready hand at home. This stir fry tastes just like payaru mezhukuparetti or beans mezhukuparetti. Enjoy this yummy stir fry with rice and moru curry,simple and comforting !

Preparation time~ 20 minutes
Cooking time~ 20 minutes
Serves~ 4-5
Ingredients
nithya vazhuthana / clove bean 30-40 tender one or 250gm approx
shallots sliced 4-5
garlic crushed 2 tsp
pacha mulakku/ green chillies 2-3
manjal podi /turmeric powder 1/3tsp
thenga kothu /coconut sliced 1tbsp
curry leaves a sprig
salt to taste
oil(preferably coconut) 4tsp

Method

• Wash the nithya vazhuthananga under running water and then discard water. Cut them in halves and then quarters if slightly big.
• Steam cook the cut nithya vazhuthanga with green chillies,salt and turmeric powder with few splashes of water for 5 mins.

• Heat oil in a pan and add the thenga kothu,saute till slightly browned.Add in the  sliced shallots and garlic. saute until the raw smell disappears. Add in curry leaves,saute.Slide in the cooked nithya vazhuthananga(drain out water if any left).
• Saute on medium low flame until it turns crisp and slightly browned. Add salt if needed. Serve warm with steamed rice and a curry.

NOTES
*Use tender clove beans to make this stir fry or else snip off the white portion including the seeds and then use.

Muthira Thoran(Kerala Style) | Horse Gram Stir Fry

Muthira(horse gram) has the highest calcium among pulses and is one of the richest source of vegetarian protein. It also has considerable amount of iron. Its slow digestible starch makes it ideal for diabetics and obese patients. Muthira thoran(horse gram stir fry) is a Kerala style recipe that is often made in H's place. My mom used to make this thoran(stir fry)  once in a blue moon and we used to like it though. There is quite some difference in style in both mom's preparations. In my home,the cooked muthira(horse gram) remains untouched with one another and coconut is added in this preparation. I used to love that thoran(stir fry)  to be serves as a after school snack generally. On the contrary, my MIL cooks it very well,adds chilli powder alone (without coconut to make) and leaves the water as a thick gravy in the stir fry. Gradually I developed my own version of this thoran(stir fry)  and have come up with my own way of doing it. I cook it very well and add coconut too. Muthira(horse gram) is considered a hot pulse and so adding coconut brings down the heat considerably. Muthira thoran(stir fry) serves perfect with rice gruel and tastes yum with kadumanga side.

Soaking time~ 3-6 hours
Preparation time~ 10 minutes
Cooking time~ 25 minutes
Author~ Julie
Serves ~4 
Ingredients
horse gram /muthira 1/2 cup
shallots 5-6 sliced

*garlic cloves 5-6 sliced
hot chilly powder 3/4 tsp
turmeric powder 1/4tsp
salt to taste
coconut oil (or any neutral oil) 2tbsp
curry leaves a sprig

to coarsely grind
*grated coconut 1/2 cup
cumin seeds 1/4 tsp
garlic cloves 2-3

Watch on YouTube -

Method

• Wash the muthira(horse gram) under running water and using sedimentation method,clear out any stones or impurities that settle down in the bowl. Usually muthira(horse gram) has lot of sand and stone impurities, don't ignore to sieve or clean before you make the thoran(stir fry) . OR these days we get cleaned packets of muthira(horse gram) in super markets which is free from all impurities.
• Soak the muthira(horse gram) ideally for 3 hours to over night (if possible). Drain the water and transfer the muthira in a pressure cooker with new added water, salt and turmeric powder. Pressure cook for 5-6 whitsles until its cooked(The number of whistles depends on the quality of horse gram used and the soaking time). Just make sure that there is enough water in the cooker each time before you pressure cook again if needed.
• Heat oil in a pan. Add the sliced shallots, garlic cloves and curry leaves. Saute until lightly wilted. Add the chilli powder on low flame an saute until the raw smell disappears. Add the cooked muthira(horse gram) and mix well(add reserve water too if any).
• In the mean time,coarsely grind the coconut,garlic cloves and cumin seeds.Add this mix to the muthira(horse gram) and mix well. Cook covered on low flame for two minutes until its well combined. If there is any moisture left out,then cook on high and dry up the moisture.
• Switch off flame and enjoy with steamed rice !

NOTES

* You can omit adding the coconut too.My MIL makes that way,tastes good but adding coconut reduces the heat of the horse gram and there by balances it.  In case if you are not adding coconut then, add the garlic cloves with sliced shallots and saute.

* You can prepare cherupayar(green gram) or vanpayaru thoran(cow peas) the same way.
* Muthira tastes good when its a little spicy and so I have used 3/4 tsp of chilli powder. Alter if you don't like spicy.

* Adding garlic cloves coarsely ground and sauteing adds flavour and reduces gas issues. Adjust as it suits your taste buds.

You may also be interested to check out other Kerala stir fry recipes, click here.

Muringakka Thoran | Kerala Style Drumstick Stir Fry

Drumstick (muringakka) is a rich source of calcium, phosphorous and vitamin C. Though we frequently add drumstick in sambar and aviyal mainly. But during season, drumstick are available in plenty. We had plenty in the backyard at the parent's place, and so mom used to make this thoran (stir-fry) whenever drumsticks were in season. I learnt this recipe from my mom and grandmother. This time my SIL bought a pack of fresh drumsticks from their garden when she visited us sometime back. That's the time I thought of preparing this thoran (stir-fry). This is a simple stir-fry and has the drumstick flavour in abundance. The only hard work in making this thoran (stir-fry) is scraping the flesh out from the drumsticks. The tender seeds add a nice crunch in between the thoran (stir-fry). Make sure to select the tender ones to make this thoran (stir-fry) else the over mature seeds will be very bad in taste. If you like the drumstick flavour, then you will definitely love this. Give it a try and enjoy !!

Preparation time~ 10 minutes
Cooking time~ 15 minutes
Serves ~ 4 -5
Ingredients
muringakka /moringa / drumstick 7-8
shallots 1/2 cup sliced

turmeric powder 1/2 tsp
salt to taste

to coarse grind 
grated coconut 1/2 cup
shallots 2-3
green chillies 2-3
garlic cloves 2

to temper
mustard seeds 1 tsp
coconut oil 1-2 tbsp
curry leaves, 2 sprigs

Watch on YouTube -

Method

• Wash and cut the drum stick lengthwise as shown in pic. Using a sharp edged spoon,scoop out the flesh by holding it in your hands. If there are long strands of flesh then finally cut it short using a knife. Don't make it very small, just keep an inch long strands. Also make sure to select tender variety moringa(muringakka) / drumstick, over mature drumsticks doesn't taste good and the seeds doesn't bite through.

• In the meantime, crush or pulse the ingredients listed under 'to coarsely grind' in a blender without adding water.
• Heat oil in a wok/ kadai / cheenachatti. Add mustard seeds, when it splutters. Add the sliced shallots and curry leaves. Sauté till it's wilted. Add the turmeric powder and sauté.
• Add the drumstick flesh (muringakka) and the crushed coconut mix, salt. Mix well, add 2tbsp of water. Simmer the flame and let it cook covered for 7 minutes. 
• Toss well and cook for another 2 minutes till the moisture is dried up. Switch off flame and serve with cooked rice.

NOTES
* You can even add green chillies vertical slit separately without adding with the coconut.

You may also like these-
* Vazhapindi thoran
* Pacha Thakkali thoran
* Mushroom thoran
* Vazhakoombu thoran
* Kovakka thoran
* Mathan Ela thoran
* Vazhakka thoran
* Chakkakuru Cheera Thoran

Bharwan Karela | Pavakka Nirachathu | Stuffed Bitter Gourd (Step by Step Pics)

Bitter gourd(pavakka) has many interesting facts apart from fighting diabetes. Did you know bitter gourd is effective in treating skin conditions and skin infections, eczema and psoriasis? Yes.. the blood purifying properties in bitter gourd helps prevent acne and does wonders. A glass of bitter juice everyday helps reinforcing your immune system and helps fight many diseases even cancer. However, make sure you are buying the organic ones or growing your own plant in the backyard.

Long back, as a school kid I used to see my North Indian friends bring this stuffed karela(pavakka) to school with rotis. Then, one day as a curious kid I requested mom to make it at home and she recreated the magic by asking her north indian friends in the neighbourhood. I did enjoy it but it wasn't a regular affair as we don't try much of other style recipes other than kerala style. Now, when I got hold of these cute fresh small ones the first thing that popped in my mind was to make stuffed karela(pavakka). When I asked mom she could list down the ingredients but hardly remember the quantities. Finally ended up searching and made this one day. Thanks to my family who love bitter gourds so was easy to finish. This recipe is not very spicy so if you wish to increase spice then add more chilli powder as per tastes. Authentically, mustard oil is to be used but H doesn't like the flavor and so I dropped that idea and made in canola oil. This was made when we were in US, was staying in drafts and here am yet to find these small ones. Try it out if you get these small cute bitter gourd and do let me know the feedback :)



Preparation time~ 15 minutes
Cooking time~ 15 minutes
Serves~ 6-7 stuffed karela

Ingredients
bitter gourd /pavakka / karela small or medium sized 6-7
lemon juice 1tsp
salt a tsp

for filling
cumin seeds /jeerakam 1/2 tsp
fennel powder /perinjeerakam podi 2tsp
coriander powder /malli podi 2tsp
chilli powder / milagu podi 1/2 tsp
garam masala 1/4tsp
amchur powder/dry mango powder 1tsp
asafoetida powder/ kayam podi a pinch
oil 4 tbsp (1 tbsp for filling + 3tbsp for frying)
salt to taste

toin or thread to tie the bitter gourds(karela)

Method

• Wash the bitter gourds(pavakka) under running water.Scrape the bitter gourd outer skin  and make a gash,remove the seeds without breaking open into two (if the seeds are matured,can be discarded as it bites through.The spongy seeds can be taken and can be chopped along with outer scraps) and keep aside.

• Marinate the bitter gourds(pavakka),the scraps using lemon juice and salt.Leave for half an hour,squeeze out the juice drained out (helps to reduce the bitterness).

• Heat a tbsp of oil and add the spices on low flame.Add the scraps, the flesh (if using) and cook for 5-6 minutes. Switch off flame and leave to cool.

• Once cooled, fill the bitter gourd with the filling tightly and tie each with toin or thread (I used thread). Ensure to tie the toin or thread tightly as it loosens up when you cook as the bitter gourd shrinks.
  

• Heat a non stick pan and add oil. Keep the flame on medium,add the stuffed bitter gourd(pavakka). Then, reduce to low and cook else the oil turns black and the filling seeps out. Keep rotating all sides and cook for 6-7 minutes by covering with a lid.Check the bitter gourd and rotate the bitter gourd again for another 5 minutes,till the outer cover is crisp and browned.

•  Drain on a paper towel and serve warm with chapathis or rice. Remove the threads and enjoy. We had with chapathis and thakkali curry(tomato curry).

NOTES
* Make sure to select fresh small stout type bitter gourds(pavakka) that helps in filling easily.
* I have adapted the recipe by watching Manjula's kitchen and Nishamadhulikka.com.
* If you wish to keep the biiterness then omit the marination and squeezing out. Use just like that.
OR If you wish to reduce more of the bitterness then along with marination, wash the scraps also under running water.
* Use mustard oil if you like the flavors for more authentic taste.

You may also like these
* Pavakka achar (Bittergourd Pickle)
* Pavakka Theeyal
* Baked Bitter gourd Fries (Pavakka mezhukuparetti,baked version))

Kurkuri Bhindi | Crispy Fried Okra | Moricha Vendakka (Step By Step Pics)

Vendakka or bhindi(okra) is a versatile vegetable which can be used in curries,sambar or stir fry and it tastes great in all forms. We are a big  fan of this veggie and always buy whenever I get hold of fresh okra in the market. I have already posted few vendakka recipes, check out below if interested. My kids love the regular vendakka mezhukuparetti very much and invariably gets over soon at home. This is a north Indian style bhindi preparation that makes it crisp and crunchy. We had it with steamed rice and varutharacha sambar. This is a quick fix recipe that you can prepare in half an hour. Though the recipe demands deep frying but I just used my non stick pan and shallow fried in tow or three batches. It came out really crisp an delicious. Try and enjoy if you love it !!

Preparation time(incuding marination)~20 mins
Cooking time ~10 mins
Serves 3-4
Ingredients
to marinate (first)
okra 250 gms
cumin seeds 1/2 tsp
coriander powder 2 tsp
chilli powder 3/4-1 tsp
amchur powder/dry mango powder 1/2 tsp
turmeric powder 1/4 tsp
salt to taste

to marinate(second)
besan flour 2tbsp
rice flour 1tbsp

Oil to fry

Method

• Wash the okra under running water. Drain the water completely and wipe each okra with a paper towel or leave to dry before cutting( reduces the sliminess).
• Cut the okra length wise in half and then quarters. Place it in a wide bowl and add the spice powders,salt listed. Mix well and then leave 10 minutes,the salt helps to moisten the okra and spices get well coated with the okra.
• Add the besan and rice flour,give a quick toss.Adjust salt if required (You may find the seeds popping out from the okra,not to worry and leave the seeds aside).

• Heat oil in a pan/ wok and add the bhindi in batches on medium heat. Don't overcrowd the pan. Keep stirring and turning to get it evenly browned. (You can even deep fry the okra in oil but I feel this came out really good and so prefer shallow frying in a non stick pan).
• Drain on a paper towel to absorb the excess oil.
• Finish all the marinated okra and serve hot with steamed rice and varutharacha sambar like we did !!

NOTES
* I have shallow fried the bhindi in a non stick pan with very less oil and it cam out really crisp(takes slightly more time but more healthier I feel).
* You can use 1tsp lemon juice instead of amchur powder or dry mango powder.
* Adding rice flour makes the bhindi more crispier.
* The recipe is adapted from Manjula's Kitchen but slightly tweaked too.

TIP FOR SELECTING TENDER OKRAS

Snap the tail (pointed end)of each okras,If it snaps easily then its fresh and tender.If it bends and retracts,this means its fibrous and over matured.It will not cook properly.Always select tender ones.

 Check out more vendakka (okra) recipes below-

Vendakka Theeyal

Bharwan Bhindi( Stuffed Okra)

Dahi Bhindi

Vendakka Paal Curry