Moru Curry (Pulisssery)

Ingredients

Curd - 1/2 ltr
Green chili - 2 nos (split through the middle)
Ginger - 1 medium piece (chopped)
Garlic - 8-10 petals (chopped)
Red chili - 2 nos:
Curry leaves - 2-3 stems
Fenugreek powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - - 1/2 tsp
Coconut Oil - 2tbsp
Mustard seed - 1/2 tsp
Salt - as required

Preparation Method

Beat the curd using had held beater or in mixer to make lump free curd.
In a deep pan bring coconut oil to heat and splutter the mustard seeds.
Add green chili, red chili, ginger, garlic and curry leaves and fry in low flame.
Once the ginger and garlic started turning the color add fenugreek powder, cumin powder and turmeric powder and fry for 1min:.
Add curd and mix well continuously.
Once the sides of the curd start boiling remove from the flame.
Let the pulissery to cool down for 5mins: and then add salt and mix well.
The yummy pulissery is ready to be served with red rice.

Note: Once the mustard seeds spluttered, bring down the flame to low and do the rest of the cooking in low flame itself.

Comments

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast. Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled. Preparation As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning. We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.

Achu's Recipes

Search This Blog