Chutney Podi/Chutney powder

Chutney podi using coconut is something I have never tried or I should say that Idli podi is the only one I have ever done. When Nagalakshmi said this recipe for cook along in Kerala Kitchen I was eager to try it out and glad that I could make it. We have been using it with rice, breakfast till now and it goes very well with the spicy and very slight(barely noticeable) tangy taste. If you are planning to try this you might want to reduce spice if planning to feed kids. I used store bought coconut powder to prepare it and it tasted real good. The time required to make it was less as the coconut powder was dry. Go ahead and try this.

Coconut-2 cups(grated/dry grated powder)
Dry red chilies-10 nos(add more or less according to preference)
Ginger-2" piece(sliced)
Curry leaves-3 strands
Urad dal-2 tsp
Black pepper-1 tsp
Shallots-1/2 cup(sliced)
Asafoetida-1/2 tsp
Tamarind- Small piece
Salt- 2 tsp

Method of preparation:
1. Heat a pan on low heat and fry the coconut,dry chili,ginger,curry leaves, urad dal, black pepper,shallots till coconut turns brown.

2. When done turn off heat and add asafoetida, salt and tamarind and give a stir. Set aside to cool.
3. When cooled, grind this to fine/coarse powder and store in a airtight container.
4. Serve as side for rice,dosas,idlis.

Notes:
1. See that you don't burn the coconut powder instead of browning.
2. Add dry chili as needed for heat.

Parippu Vada/Lentil Fritters

Some snacks holds tons of memories in it..This is one such thing..Its been the part of so many wonderful years of train travel's that I cherish..These are easy to prepare and delicious to munch on..

Chana Dal-1/4 cup
Toor dal-1/4 cup
Fennel Seeds-1/4 tsp
Pearl Onion-4 nos
Green chili-2 nos
Asafoetida-2 pinch
Ginger-1 tsp finely chopped.
Curry Leaves-1 sprig
Salt to taste
Oil to fry.

Method of Preparation:
1. Soak chana dal and toor dal for min. 3 hours. Wash and drain the water.
2. Set aside about 2 tbsp of dal and then grind the remaining to coarse pieces along with pearl onions, chilli, ginger, fennel, curry leaves, asafoetida and salt.
3. See that the dal is just pulsed to bits and not to paste.
4. Transfer to a clean dry bowl, add the 2 tbsp of dal and check for seasoning.
5. Heat oil in a wok.Take a small round ball of dough and lightly press between the palm to flatten it.
6. Deep fry in medium low heat so that the inside gets cooked and outer covering is crispy and browned.
7. Serve hot with tea.

Notes:
1. You can grind the lentils and then crush the other ingredients and mix it separately instead of grinding/pulsing together.
2. Shape them according to how you want them, If you need crispy vadas make them thin discs, else thicker ones.
3. The oil should be on medium heat, if too hot they will turn dark and wont be cooked inside.

Kappa Masala/Tapioca Masala

As in any part of world, Kerala too has a diverse character when it comes to food and culture. Since here we are speaking about food the south and north of Kerala have a wide difference there.... Now that I belong to this part I totally love the food there and love to cook it..When Nags started the Kerala Kitchen group in fb,  I was interested to learn new recipes and so joined there. The very first one being Tapioca masala by Edible Garden.
Tapioca is accepted whole heartily in my family and the recipe was a bit different from my normal ones...We totally enjoyed having a twist to our normal dish..

Tapioca-3 cups(cubed)
Turmeric-1/4 tsp
Dry red chilies-3 nos
Garlic-2 to 3 nos
coconut Oil-1 tbsp
Mustard seeds-1 tsp
Split urad dal-1/2 tsp
Curry leaves- few
Salt to taste

Method of Preparation:
1. Peel tapioca and then roughly cube them to small pieces. Add them to a vessel along with a pinch of turmeric powder and wash thoroughly.
2. Add them to a vessel/ pressure cooker with required amount of water and cook till it is done. If cooking in cooker you will have to get 1 or 2 whistle with heat on medium.Once done drain the water and set aside.
3. Coarsely crush garlic and dry red chilies using a motar and pestle or a mixer.
4. Heat oil and add mustard seeds, when they pop add split urad dal along with curry leaves. Let dal turn golden.
5. Add the ground garlic mixture to this along with turmeric powder and salt.Mix for a second and then add the cooked tapioca and mix well till spices coat.See that the heat is on low or you will burn the spices.
6. Turn off the heat and serve.

 Notes:
1. Change the amount of garlic and chilies according to your taste.
2. If cooking tapioca with turmeric powder then do not add turmeric while mixing it with other ingredients.

Kerala Naranga Achaar/ Lemon/Lime Pickle

Pickle is a condiment that is very popular in Indian food culture. Naranga achaar is a spicy tangy pickle.

 Lemon/Lime-20 nos
Water -Enough for steaming the lemons
Sesame Oil/Gingely Oil - 3 tbsp
Mustard Seed-1 tsp
Whole Dried Red Chili - 4 nos
Curry leaves-1 to 2 sprig
Salt as required
Garlic - 8 cloves
Green Chilies- 10 nos(cut to small rounds)
Turmeric Powder- 1/2 tsp
Red Chili Powder- 2 tbsp(add more if needed)
Fenugreek Powder- 1/4 tsp
Asafoetida Powder- 1/4 tsp
Vinegar- 1 tbsp

Method of Preparation :
1. Boil some water in a steamer and steam the lemons/limes for some time. Say 15 to 20 mins till it becomes soft. Remove and wipe the lemons dry. Let cool.
2. Cut the lemon into  halves/four/eight pieces. According to the size you need them.
3. Add salt to these lemon pieces, mix well and keep for 10 to 15 days in a clean dry airtight glass jar in room temperature. Shake the jar once everyday.
4. Slice the garlic pods lengthwise and set it aside.Wash,dry green chilies and then cut to small pieces.
5. Heat sesame oil in pan. Add the mustard seed, when  it starts spluttering, add the curry leaves and dry red chilies and saute for 30 second.
6. Add the garlic slices,green chilies into it and saute for few seconds. See that it doesn't turn brown.
7.Lower the flame. Add the red chili powder, asafoetida powder, fenugreek powder and saute for couple of  seconds then turn off the heat.
8. Allow the mix to cool down and then add the lemon slices,  mix well and adjust the salt.
9. Then add vinegar and combine well such that vinegar and pickle mixes well.
10. Transfer it in an airtight container and keep it in a room temperature for a week for the flavors to set and  then refrigerate it for further use.

Notes:
1. You can steam the lemons the previous night, wipe and keep for the water to dry. Same with the green chilies, wash and keep aside to dry.
2. You can cook the lemon till it is tender instead of steaming.
3. Adding green chilies is not compulsory. If making in large quantities adding green chilly may be a reason for reducing shelf life of pickle.
4. Add about 1/4 or less cup of water to make a gravy. Heat for some time and then turn off the heat.
5. Lower the flame while adding spices else you will burn them.
6. See the lemon/lime becomes just soft not mushy and break while steaming.
7. You ca use lemon,lime,combo of both for this pickle.