ALAPPUZHA VEGETABLE CURRY

When I was enjoying with my family in a five star resort at the back waters of Alappuzha a few years back, I happened to taste this delicious dish served in the buffet. I have appreciated and also requested the chef the recipe for this dish which he obliged magnanimously!  

Whenever I prepare this side dish in my home, the quantity of chapathies I make usually would always increase! The combination of the vegetables and the few different spices enhance the taste tremendously. The chef named it as ‘Mixed Vegetable curry’ and I have renamed as ‘Alappuzha vegetable curry!”

 

 

ஆலப்புழை காய்கறி மசாலா

Ingredients:

Green beans- a handful

Big carrot-1

Chopped spring onion- 1 cup

Diced capsicum-1 cup

Finely chopped cabbage- ½ cup

Sliced baby corn- 1 cup

Chopped coriander leaves- ¼ cup

Mushroom [sliced] - 2 cups

Finely chopped onion-1

Crushed tomatoes-4

Slit green chillies-4

Finely chopped ginger- 1 tsp

Finely chopped garlic- 1 tsp

Turmeric powder- half sp

Salt to taste

Oil- 3 tbsp

Ajinamoto- ¼ sp

Soya sauce- 1 tbsp

Coarsely ground pepper powder- half sp

Milk- 2 cups

Thick coconut milk- 1 cup

Procedure:

Heat a big pan and pour the oil.

When the oil becomes hot, add the onion with the green chillies, ginger and the garlic.

Sauté well and then add the tomatoes with the turmeric powder.

Fry for a few minutes and then pour 3 cups of water.

Add all the vegetables one by one with enough salt.

When the vegetable are half cooked, pour the milk.

After a few minutes, add the ajinomoto, soya sauce and the pepper.

Let the gravy cook for a few seconds.

Lastly add the thick coconut milk.

When the gravy starts simmering, put off the fire and mix well.

The delicious Alappuzha curry is ready!!   

 

Banana Blossom Curry / Vazhaipoo Kulambu | Indian Curry Recipes

Come Summer we get more Asian vegetables in the supermarket. I love the season due its abundant availability of fresh vegetables. Curry leaves, Methi leaves and not to forget Banana Blossom / Vazhaipoo. It is a rare vegetable to come by in this country and when I find one I pick it immediately. We mostly prepare vadas with this one but this time MIL made delicious kuzhambu with this. This time

Kappa Chips / Maravalli Kizhangu Chips / Cassava Chips

We used to get cassavas in larger quantity in my native. During the weekly market in our native, few people sell boiled cassava with spicy red chutney and cassava chips. Both are very addictive and I always buy them whenever I go there.



Last time, when my dad visited us, he brought cassavas which had grown from our farm. I prepared chips using that. I have prepared these chips very long time back. Due to my system performance issue, I kept on postponing this recipe. Today I took it back but unfortunately I lost few pictures while transferring from my camera to the system. However, I have selected few pictures from the remaining collections and wrote a recipe for it.



Now, off to the recipe.

Basic Information:

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Serves: 4

Kappa chips without Red Chilli Powder

Ingredients:



Kappa / Maravalli Kilangu / Cassava - 3 nos, large size

Red chilli powder - as required

Salt - as required

Oil - for deep frying



Method:



1) Peel the brown outer skin and thick white skin of the Cassava.

2) Using a very sharp knife or slicer, slice the cassava into thin round shape slices or cut them into thin sticks. I always prefer thin sticks and I chopped them as sticks.

3) Heat oil in a pan. When it is hot, add sliced Cassava. Fry till it turns into golden brown. It will take slightly longer time to get golden colour and also to get cripsy chips. So be patient.

4) Remove from oil and sprinkle required salt and red chilli powder. Add fried curry leaves if you prefer.

5) Serve with hot tea or coffee.