Thursday, January 29, 2009

Erisseri (vegetable curry)

Erisseri belongs to Kerala. It is an yummy side dish served during all the feasts in kerala and south Tamil Nadu. The yam I am referring here is the 'Indian Yam' which is a root/ tuber otherwise called Elephant foot yam / suran (Hindi) / senai kilangu (Tamil).
It is not the same yam as we see in USA. Here they are calling a root similar to sweet potato as yam.
Yam is available in all seasons in India. Even a small grocery shop in Chennai will sell it. A matured yam will weigh nearly 4 kgs or more. So in India they cut and sell the yam . This vegetable will not rot for a month or two, if kept uncut.
We should be careful in cleaning a fresh yam , as it may cause itching to the hands. To avoid any itching, apply tamarind juice to your hands after cutting this vegetable.
We can buy frozen yam from the 'Indian stores' in USA . So we need not worry about this cleaning or itching , but surely we miss the fresh flavor.
Here is the recipe for Erisseri. Hope you all like it:)



Ingredients:
Yam - 150 gms
Raw banana - 1
turmeric - 1/4 tsp
salt - to taste
coconut oil - 1 tbsp
mustard seeds - 1/2 tsp
curry leaf - 1 brig
To grind:
shredded coconut - 1/2 cup
cumin seeds - 1/2 tsp
whole black pepper - 1 tbsp

Method:

Cut the yam and banana into small cubes.
Cook it with 1 cup of water , turmeric powder and salt.
Grind the items given to a fine paste.
After the vegetables get cooked, slightly mash them with the ladle and add the masala paste.
Saute them in low flame till the curry becomes thicker.
Heat oil in a wok, splutter the mustard seeds .
Add curry leaves and 1 tbsp shredded coconut to the cracked mustard . Saute well till the coconut turns brown .
Mix it with the curry.
(Traditionally they add a tbsp of hot coconut oil after switching off the flame. )
Erissery is ready.

Serving suggestions:

It can be served as side dish with plain steamed rice, chapathi or sambar rice.
Note:
The consistency should be like a semi solid curry. The coconut masala should be more visible than the vegetables. People who do not like coconut can reduce it to 1/4 cup instead of 1/2 cup.

Wednesday, January 28, 2009

Kale leaf curry

I have been watching this kale leaf bunch in every grocery store in USA for a long time . But my desi brain couldn't even identify it as a keerai (greens). I assumed it as a kind of cabbage:)
Never dared to take it home as hubby hates trying new greens:)
Then heard of its nutritional value from my friend Malar of Kitchen Tantra.
She has a vast knowledge about the rare greens. This leaf has a lot of vitamin K and good for women. Thanks for the info Malar. Then I started cooking it like our very native paruppu keerai (dhal and spinach).. I don't know any recipe for this. It tastes heavenly. Besides we need not depend on our Indian store spinach alone.That's amazing right:)



Ingredients:

Kale leaf - 3/4 lb
Thoor dhal - 1/4 cup
Onion - 1
Dry red chilly - 2
cumin seed - few
mustard seed - 1/2 tsp
salt - to taste
turmeric powder - a pinch
asafoetida - a pinch
olive oil - 1 tbsp

Method:

Wash the kale leaf by placing it in a big mixing bowl.
Remove the thicker vains and chop into big pieces. vegetables chopped into tiny pieces may loose their water-soluble vitamins easily.
Pressure cook thoor dhal with 1 cup water, little turmeric powder, asafoetida and mash it .
Heat olive oil in a non stick wok.
Add mustard seeds. Once they get cracked , add the chopped onion, dry red chilli and saute well.
After the onion gets semi cooked add the chopped kale leaves and stir well.
Add a cup of water and close the lid.
Let the greens cook (but not 100%). It will get cooked in 5 minutes.
Open the lid , add salt, cumin seeds and cooked dhal.
Mix well and let it come to boil.
Switch off flame.
Kale leaf curry is ready.

Serving suggestions:

Serve as side dish with steamed rice or roti / chapathi.
Makes two cups of curry.
1 cup chopped kale leaf gives 36 calories.(citation: The daily plate )
We can add the calories for the olive oil, lentil and onion to calculate the calorie consumed.

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