Naranga Kichadi /Lemon in Yogurt Sauce

lemon-kichadi

Naranga Kichadi /Lemon in Yogurt Sauce
Recipe source: Lakshmi Nair

Ingredients:
3-4 lemons
¾ cup thick yogurt
½ cup thick coconut milk (powder mixed with water will do)
1 tsp ginger chopped finely
2-3 green chilis chopped
Salt to taste

Tempering:
2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
2-3 dry red chilis

Method:
Steam the lemons for approx. 10 mins. (can be boiled in water as well)
Wipe dry and keep aside to cool.
Slice each lemon into 4 or 8 pieces. Transfer to a glass bowl and add 1-2 tsp salt.
Mix well and keep aside for minimum 1 day.
Add yogurt, coconut milk, ginger and green chilis and mix.
Heat oil in a pan and add mustard seeds.
When it splutters, add curry leaves and dry red chilies.
Stir for a min and pour on to the lemon mixture. Mix well and add salt if required.
Serve with rice.
Keep leftover in refrigerator.

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Kootu Curry (Mix of Black Chickpeas, Yam & Plantain)

Kootu Curry

Kootu curry is a traditional Kerala recipe and it is one of the highlights of Onam/Vishu feast.
There are minor differences in cooking this recipe in different regions in Kerala, but basically the ingredients are same and the end result is very yummy curry.

Kootu Curry /Mix of Black Chickpeas, Yam and Plantain

Ingredients:
1 cup black chickpea cooked
1 plantain cut into cubes
1 cup yam cut into small cubes
1 tsp chili powder
1 tsp pepper powder
Salt
½ tsp turmeric powder
Few curry leaves

Coarsely grind: (No need to add water)
½ cup coconut
½ tsp cumin seeds

To temper:
1 tbsp oil (prefer coconut oil)
1 tsp mustard seeds
2-3 tbsp grated fresh coconut
2-3 whole red chili
2 sprig curry leaves

Method:
If you have cooked chickpeas in freezer, use it. Otherwise, soak chickpeas in water overnight and pressure cook for 2-3 whistles.
Cook yam, plantain in 1 cup water along with chili powder and salt till soft.
Add chickpeas, pepper powder and curry leaves and cook covered for a minute or two. (The mixture will be almost dry, but there should be some water left).
Add coconut mixture and mix well. Check salt and take off fire.
Heat oil and add mustard seeds.
When it splutters, add curry leaves and chilis.
Now add coconut and fry till the coconut becomes lightly golden in colour. Don’t fry till brown.
Put over kootu curry and mix.
Serve with hot rice.

Kootu Curry 1

Notes: Always cook extra chickpeas and store some in freezer.