June 2022 - Recipe of the month - Kanji...My comfort food
Recipe & Photograph by: Vinita Sibi
KUTHARI KANJI
Pressure cook 2 cups of Kuthari/matta rice with enough water for 3 whistles and let it sit for 15 min and add salt according to your taste buds. Voila it’s done!
CHERUPAYAR ULLARTHIYATHU
INGREDIENTS (Serves 4 – 5)
- Cherupayar / green gram – 1 cup, dried
- Pearl onions – 6 – 7
- Garlic – 3 – 4 cloves
- Black pepper corns – 1/2 - 1 tsp
- Curry leaves – 1 sprig
- Mustard seeds – 1/2 tsp
- Crushed red chilies – 1/4 tsp
- Curry leaves – 1 sprig
- Salt – To taste
- Coconut Oil – 1 tbsp
METHOD
1. Pressure-cook green gram adding around 1 – 1.5 cups of water and little salt, until done.
2. Crush pearl onions, garlic and black pepper corns in a mortar and pestle.
3. Heat oil in a cheena chatti/any pan. Splutter mustard seeds and then add crushed chilies and curry leaves, fry for a few seconds. Now add the crushed mixture and fry for few minutes until the raw smell goes away. Add cooked cherupayar and stir fry for a few minutes.
PAPPAYA THORAN
INGREDIENTS
- Papaya/ kappalanga / omakka – Half medium sized
- Onion – 1/2, chopped fine
- Green chillies – 4 – 5, sliced diagonally
- Curry leaves – 2 sprigs
- Grated coconut – 1/2 – 3/4 cup
- Turmeric powder – 1/4 tsp
- Mustards – 1/2 tsp
- Dry red chillies – 1-2
- Salt – To taste
- Coconut Oil- As required
METHOD
1. Grate the papaya. I grated it in a food processor.
2.Crush the grated papaya, grated coconut, chopped onion, green chilies, curry leaves, turmeric powder, and salt with your fingers.
3. Heat oil in a deep pan. Splutter mustards and brown dry red chilies. Now add the grated papaya-coconut mixture. Mix well and cover for a few minutes. Then open the lid and stir fry until dry. The whole method won’t take more than 10 – 15 minutes.
NETHOLI FRY
INGREDIENTS
- Netholi/ Chooda /Kozhuva/Anchovy: 1 lb. 1/2 kg (fresh or frozen)
- Shallots: 2 (medium, thinly sliced)
- Ginger: a small piece (minced)
- Garlic: 4 cloves (minced)
- Turmeric powder: 1/4 tsp
- Red Chilli Powder: 2 tbsp or as per your spice level
- Fenugreek powder :1/4 tsp
- Black peppercorns: 1/2 tsp (freshly crushed)
- Lime Juice: 2 tsp
- Rice powder: 2tsp
- Curry leaves: handful
- Salt to taste
- Coconut Oil as needed for frying
METHOD
1. Clean and wash the fish with lime juice and salt and marinate the anchovies/netholi with all other ingredients listed above, except coconut oil and set it aside for 30 minutes.
2. Heat coconut oil in a pan and deep fry fishes in batches over medium flame, until it is done. Drain on kitchen tissue and serve immediately.
