Cherupayar curry (Without coconut) - Kerala Style

Cherupayar curry or commonly called as cherupayar puzhukku is one of Kerala’s traditional dishes. Lentils are part of almost every regional Indian Cuisine. Onam Sadhya is usually incomplete without dal curry. 

Parippu Curry can be made with or without ground coconut. This recipe doesn’t use coconut. Rice and Parippu Curry along with a pinch of ghee is served as the first course for Onam.

MORE GRAVIES RECIPES ARE LINKED BELOW

Sprouted moth bean curry

Palak mushroom gravy

Soyachunks Aloo kurma

Mushroom kurma

Beerakaya kura

Prep  time	Cooking time	Serves
15  mins	30 mins	4 persons

Recipe Type: Main course

Cuisine:  South Indian

Ingredients Green gram (whole) – 1 cup Water – 3 cups Onions -1 no(big) Garlic cloves – 5 no’s Tomato – 1 no Slit green chillies -4 no’s Turmeric powder – ¼ tsp Red chilli powder -1 tsp Coriander powder – ½ tsp Ghee– 1 tbsp. Mustard seeds – 1 tsp Cumin seeds – 1 tsp Curry leaves –few sprigs

 

Method

1. Soak the green gram for at least 6-8 hours, and cook for 3-4 whistles or until done. Pressure cook the parippu/lentils in 3 cups of water along with salt, and 1/4 tsp turmeric powder.

2. Pressure cook for 2 whistles on medium heat so that the dal is well cooked. Allow the pressure to subside.Open the pressure cooker and mash the dal thoroughly with a spatula. Boil for a few more minutes if there is excess water. The curry should be thick without much water.

3. In a heavy bottom pan, add oil once hot add mustard seeds, once splutters add onions, green chillies and curry leaves.

4. Now add all the spice mix to the onions. 

5. Give a gentle stir  along with little salt.

6. Now add the tomatoes and stir properly so that it blends well.

7. When the mix is fried well, add the cooked gram to kadai and mix well. 

8. Allow them to boil on medium heat. Salt check and switch off.

9. Add hot water to the curry if necessary to adjust the consistency. (When the curry cools down, it tends to get thicker).

10. Remove from heat. After 5-10 minutes, open the lid and mix well. 

11. Serve with 

Serving suggestions

Rice and Pappadam.

Hot puttu or kanji.

Notes

If you forget to soak the grams overnight, soak the in hot water 20 minutes before cooking the dish.

Mutton Liver Varattiyathu -Kerala Recipe

Mutton liver fry is a mouthwatering dish craved among mutton lovers across India. This recipe makes for a great accompaniment as a starter. The recipe involves mutton liver as the core ingredient. It is flavorful and tasty appetizer. A mixture of spices and liver together combined and nicely coated to make a nice dry dish.In Tamil we called it as Eeral varuval and it is very popular dish in south India.

Liver fry/ Kerala style Liver varattiyathu is a popular dish in Kerala. It is rich in Vitamin A and also improves the haemoglobin levels in the blood. Cooking time is important, over cooking makes it rubbery. Liver especially the Goat’s liver is considered to be a good source of Vitamin A.It’s one of my favorite too. My mom used to make this every weekends in my childhood days. 

You can try other mutton recipe collections on my blog like

Mutton(Lamb)Soup

Andhra Style-Gongura Mutton Chops

RELATED KERALA RECIPES
Chena Kaya Erissery- Onam Sadya Recipes
Kadalai paruppu Pradhaman(Channa Dal Payasam)-Onam Sadya Recipes
Stir Fried Jack Fruit Seed Curry
Beetroot Pachadi(Yogurt gravy)–Onam Sadya Recipes
Unniappam(Neiappam)–Onam Sadya Recipes

Prep  time	Cooking time	Serves
10 mins	20 mins	2 persons

Recipe Course: Side Dish

Recipe type: Kerala cuisine

Ingredients For marination Black pepper powder  - 2 tsp Fennel seeds powder – 1 ½ tsp Curd – 2 tbsp. To Pressure cook Mutton Liver (Goat liver) -  ½ kg Turmeric powder – 1 tsp Salt – to taste Required water Procedure Coconut oil – 1.5 tbsp. Onions - 1 cup Cumin Seeds – ½ tsp Curry leaves – 2 sprigs Ginger garlic paste – 1 tbsp. Green chillies -2 no’s

Method

Marination

Wash the mutton liver thoroughly. Clean the whole liver and cut into bite size pieces and marinate with curd, fennel powder, chilli powder, pepper powder and mix well. Keep aside for half an hour. 

To pressure cook
Add Mutton Liver, salt, turmeric powder in a pressure cooker with required water and cook for 3 whistles in medium flame.  Allow the cooker to release the pressure on its own.  Open the pressure cooker. Drain the excess water from the mutton liver. This water is nutritious it can be used to prepare mutton soup or can be used in mutton liver gravy.

Procedure
1. Heat a pan and pour oil in it.Add cumin seeds sauté onions and curry leaves. Fry the onions till it becomes soft and translucent followed by ginger garlic paste.

2. Fry and add the marinated liver pieces to the pan with sprinkled water and cook covered for 5 minutes. 

3. If there is any excess water let it dry; stir in between to avoid burning. The gravy should coat the liver pieces nicely.  

4. Add salt after the liver is cooked to ensure tenderness. Add in more pepper powder if needed and sauté until the pepper blends well.

5. Switch off the flame. Once the liver have attained the dark brown color then remove from the fire.

Serving Suggestions
Serve as a side dish for roti and parotta.

As an appetizer too.

Notes

• Do not cook liver for more time or it might become hard. 
• Add salt when the liver is half cooked (turn very tender and soft. 
• Using freshly ground pepper adds to it taste 
• Adding ghee provides great flavors to the dish.

Purple cabbage Thoran – Kerala Cuisine

Kerala style cabbage stir fry with coconut, garlic and green chilly is one of the easiest recipes.Though I am not a big fan of cabbage, I love that it is one of the vegetable that is easy to cook and cooks fast .A steamed cabbage is healthier than the raw ones and helps in lowering the cholesterol level. It is full of fibers which aids in weight loss.It goes really good with boiled rice and any curry or you can have it any way you wish.

The common vegetables used to make thoran are spinach, cabbage, carrot, beans, beetroot, papaya etc. My favorite ones among this is the carrot and cabbage thoran and also the beetroot thoran. Thoran is a versatile dish in Malayali cuisine which is basically a mixture of a vegetable with grated coconut and spices. It starts with a vegetable mixed with grated coconut, turmeric powder and salt and toasted in coconut oil. The tempering consists of onion, cumin seeds, garlic and red chilies. 

MORE PORIYAL RECIPES ARE LINKED HERE

Brinjal fry

Avarakkai Poriyal

Carrot Beans Poriyal

Prep  time	Cooking time	Serves
15 mins	30 mins	4 persons

Recipe Course: Side Dish

Recipe type: Kerala style recipe

Ingredients Coconut Oil -2 tbsp. Mustard seeds  - 1 tsp Jeera seeds -1 tsp Curry leaves –few sprigs Chopped Garlic – 6 pods Green chillies – 3 no’s Small onions – ½ cup Purple Cabbage(1 medium) -5 cups Grated Coconut -1 cup Turmeric powder  -1 tsp Red chili powder -2 tsp Salt –to taste

Method

1.Remove the thick fibrous outer leaves and wash cabbage under running water. Shred the cabbage into thin pieces or chop the cabbage into small pieces.

2. Chop shallots and keep all the other ingredients ready.

3. Heat a round bottomed pan or kadai and splutter mustard seeds, jeera seeds and curry leaves when hot..(I didnt have curry leaves at home so didnt add to my dish).

4. Add onions, chopped garlic. Sauté it until soft and translucent. 

5. Lower the heat and then add chopped cabbage.

6. Cook for a few more minutes. Now add the grated coconut (coarseness of the coconut is what we are looking for).Do not add water. It naturally has water in it, which releases while it gets cooked.

7.  Add turmeric and red chili powder and sauté it. Cover and cook well for 5 minutes.

8. Now remove the lid and keep it open.

9. Cook it until water evaporates, and cabbage is done. Serve hot. 

Serving suggestions
Serve with rice and kozhambu/sambar.
This is best served with rice and can also be used with chapati.
Thoran is well paired up with boiled rice 
Notes
It tastes good when its crunchy.

Pepper Mushroom - Kerala Cuisine

Kerala style pepper mushroom is a vegan and gluten-free recipe from South India. This easy dry mushroom dish gets ready within minutes and tastes amazing. It is a tasty vegetarian delicacy, very tempting and irresistible. This is unique and special with chopped mushrooms blended with spicy ingredients and fried till crisp. Mushrooms are nutritious rich in vital nutrients required for body. 

Kerala is a beautiful state of Southern India and is also known as “Land of spices”. The climate of Kerala is considered to be perfect for cultivating rich quality spices. The state holds a very prominent place in spice trading across the globe since ancient times. That’s the reason why Kerala’s food is so flavorful and aromatic. Simple and Quick Appetizer that can be prepared in minutes.

It’s simply addictive it can be had any time of the day as a snack. Otherwise, it can be served as a side dish for roti or as a starter. It can also be used as a filling while preparing preparing sandwiches and rolls. Serve immediately after preparing as the dish tastes best when it is hot. 

It gets it flavor from the garlic, pepper and cumin seeds and is very easy to prepare, do give it a try if you like mushrooms. Pepper coated, tender, juicy mushrooms are stir fried to perfection. It takes less time to prepare this wonder food, hence it remains my favorite quick fix vegetarian recipe. If you like the punch of pepper or are a mushroom lover, you have to try this recipe.

Related Mushroom Recipe links

Hikitibele(Lima beans) mushroom 

Mushroom Kurma 

Mushroom Dill curry 

Mushroom Peas Masala

Prep  time	Cooking time	Serves
10 mins	10 mins	2 persons

Recipe type:  Side dish for rice and roti.

Cuisine: Kerala Cuisine

Ingredients Button mushrooms -1 cup Onion -1 no Garlic cloves -8 pods Green chillies -2 no Red chilli powder -1/2 tsp Turmeric powder -1/2 tsp Garam masala -1/4 tsp Coriander powder -1/2 tsp Pepper crushed  - 1 tbsp Coriander leaves -few Seasonings Oil -1 tbsp Mustard seeds -1/2 tsp  Curry leaves -few

Method 

1. Clean the dirt off the Mushrooms with a cloth. If you are using fresh mushrooms, there is no need to cook it. Instead, fry it with all other ingredients.Trim the stems and quickly wash in water, two times and drain immediately. Cut each Mushroom into 4 parts and keep aside along with the other items. 

2. Heat oil in a pan and add mustard seeds. Saute for a few seconds till they become fragrant.

3. Add, curry leaves, green chilies and onions which has to be sautéd for around 8-10 minutes, till onion becomes translucent.Do not add salt as it would bring out the water and you will not be able to get a good sear on the mushrooms.

4. Dry roast whole pepper for 2-3mins or till nice aroma comes. Powder it coarsely.Add all the spices and saute for few minutes. 

5. Add chopped mushrooms and cook covered on low flames stirring now and then. (No need to add water as mushroom oozes out water) Saute in low flame for another 3 minutes and switch off the flame. 

6. Add in salt to taste and pepper powder. Once mushrooms are cooked, switch off the flame. Give a quick mix garnish with coriander leaves. 

Serving suggestions

1. You can serve it as appetizer or as a side dish with Fried rice, Noodles, Naan or Roti.Leftover pepper mushroom can be used as a stuffing in sandwiches and rolls.

2. Serve it with roti, paratha or any other Indian bread of your choice.Enjoy it as a side dish with rice and dal.

Notes

1. Black peppercorns are oughly crushed adjust as per your taste. If you like it less spicy, add only one green chili, and add less amount of chilli flakes and black pepper.While stir frying Mushroroms no salt should be added to avoid release of water. Add salt only last.

2. Pepper should be crushed coarsely. The dish should have peppery bites to get the perfect flavor. Adding freshly ground pepper powder gives a great flavor.Do not overcook Mushrooms. 

3. It should be crispy and tender.dding capsicum is purely optional.

4. This is spicy fry so adjust spice powders if you want to reduce hotness.