Wednesday, December 18, 2019

Mathanga Pappadam Erissery

 Erissery, a traditional Kerala dish, an unavoidable member of the Kerala sadya is usually made by adding ground coconut paste to cooked vegetables like pumpkin, yam etc and then finally seasoned with roasted coconut along with the regular seasoning of mustard, curry leaves etc. This erissery is somehow a little different and in a way a more easier version of the traditional erissery. Another dish which I learnt from Jayasri Chechi. Here instead of coconut paste, coconut milk is being added and along with the seasoning of roasted coconut, we are adding fried pappad bits too which gives such a delectable taste to the dish. Over to the recipe of Mathanga(pumpkin) pappadam erissery.

1 onion chopped
2 Tbsp coconut oil
250 gms pumpkin, peeled and cut into cubes
1-2 whole red chillies
1/4 tsp turmeric powder
1 tsp chilli powder
1 cup thick coconut milk(can use fresh, canned or coconut milk powder diluted in 1 cup water)
salt to taste

For the seasoning
1-2 Tbsp coconut oil
2-3 pappad- torn into bits
1/4 tsp mustard seeds
1 red chilli
few curry leaves
2 Tbsp grated coconut

  •  Heat a kadai/pan and add the coconut oil. Add the chopped onion and saute until translucent.
  • Break the red chillies and add them to the onion. Fry for a few seconds.
  • Toss in the pumpkin pieces and mix well.
  • Add the turmeric powder, chilli powder. Reduce the heat and fry for a few seconds.
  •  Pour in the coconut milk. Mix well.
  • Add salt to taste and mix again.
  • Cover and cook on low flame for 10 minutes or until the pumpkin is cooked. Switch off the heat and keep aside.
For seasoning
  • Tear the pappad into small bits and keep aside.
  • Heat the coconut oil in another pan. Add the mustard seeds and as they start to crackle, add the red chilli broken into pieces and curry leaves.
  • Add the grated coconut and fry until the coconut turns golden brown. Add this to the prepared pumpkin curry.
  • To the same pan add 1 tbsp oil and the pappad pieces. Fry until the pappad pieces puffs up. Add this also to the curry and cover immediately so as to lock in the flavours.
  • Open after 2-3 minutes, mix and serve with steamed rice.

Wednesday, December 11, 2019

Paneer Bhurji

2 tbsp oil
1/4 tsp cumin seeds
1 medium onion, chopped fine
1 tsp ginger- garlic paste
2 green chilies chopped
1 tomato chopped
1/4 tsp turmeric powder
1/2 tsp cumin powder
salt to taste
300 gms paneer/cottage cheese, crumbled
chopped coriander leaves to garnish



  • Heat oil in a pan.  Add the cumin seeds and as it sizzles add the chopped onion. Saute well.
  • Add the ginger-garlic paste and saute again until the raw smell goes.
  • Now add the green chilies and tomato and saute well.
  • Add the turmeric powder, cumin powder, and 2 Tbsp water and fry everything well until the water is absorbed and the oil layer starts to show.
  • Add salt to taste and mix well.
  • Meanwhile, crumble the paneer and add. mix well and fry for 2-3 minutes.
  • Finally, add the chopped coriander leaves. Mix and serve hot.

Wednesday, December 04, 2019

Parippu Kuthikaachiyathu

Some dishes are like that...they don't need a description. I am sure many of my Keralite friends out there must be familiar with this simple dal/parippu curry. Something that can be had and made anytime and in no time. For my non- Keralite friends who are wondering what this dish is and means is, well, it's nothing but dal seasoned with crushed shallots, red chilies, and curry leaves fried in coconut oil. A nostalgic feel comes when this is poured over hot matta rice with some stir fry/mezhukupuratti, a kadumanga /tender mango pickle and if you can get a pappad also then it's nothing but pure bliss!. Today as I made this curry I decided to replenish those memories by serving it in a steel tiffin box with all the accompaniments I mentioned above, dumped and stuffed into it. Sometimes do try having like gives a different feel:))
1 cup toor/tuvar dal
1 tomato chopped
salt to taste
1/2 tsp turmeric powder
8-10 shallots
3-4 whole red chillies
2 Tbsp coconut oil
few curry leaves


  • Into a pressure cooker add the toor dal. Wash it well, draining the water and washing again 2-3 times.
  • Now add water(as much required to cook the dal. Basically the water level should be just one inch above the dal. I added approximately 1 1/2 glass of water).
  • Add the tomato, turmeric powder and salt to the cooker. Mix everything well and close the cooker. Put on the weight.
  • Cook until the cooker gives off 2 to 3 whistles. Remove from heat and keep aside. Allow the steam to settle on its own.
  • In the meantime crush the shallots and the red chilies in a mortar and keep aside.
  • Once the steam has settled, open the cooker and mix everything well. 
  • In a pan heat the coconut oil and fry the crushed shallots and red chilies along with a few curry leaves until the shallots turn golden brown.
  • Add this to the prepared dal and mix everything well.
  • Serve hot with rice, a stir fry, pickle, and pappad. A typical lunch menu of a home in Kerala.