Link to recipe – https://www.yummyoyummy.com/2018/02/kerala-lunch-menu-1-potato-thoran-netholi-thengapal-curry-and-beetroot-raita-with-video.html
Potato thoran recipe
Ingredients (Serves 4 – 5)
1. Potato – 3 medium
2. Oil – 2 – 3 tsp
3. Mustard seeds – 1/2 tsp
Dried red chilies- 1 – 2, broken
Curry leaves – A few
4. Grated coconut – 1 – 1 1/4 cup
Turmeric powder – 1/4 – 1/2 tsp
Curry leaves – A few
Garlic – 2 – 3 small cloves
Green chilies – 2 – 3
Cumin seeds – 1/8 tsp (optional)
5. Salt – To taste
Method
1. Cut the potatoes into thin strips, as shown in the video. Put them in a vessel filled with water, to prevent discoloration (Drain water before you start cooking).
2. Crush the garlic, cumin seeds (if using) and green chilies in a mortar and pestle. Combine grated coconut with turmeric powder, curry leaves and the crushed garlic-green chilly mixture. Mix well with your fingers(njeruduka).
3. Heat oil in a pan at medium heat and splutter mustard seeds. Fry dried red chilies and curry leaves. Next add the drained potatoes, coconut mixture and enough salt. Mix well. Sprinkle 2- 3 tbsp water and cook covered for about 10 – 12 minutes over low or medium-low heat stirring in between, until the potatoes are done. Open and stir for a minute until completely dry. Serve the yummy potato thoran with rice and any side-dishes
Netholi Thengapal Curry (Anchovy curry with coconut milk)
Ingredients (Serves 4)
1. Netholi/ anchovies – 250 gm (Makes about 1.5 cup)
Turmeric powder – 1/2 tsp
Kashmiri chilly powder or regular chilli powder (use good quality) – 1.5 – 2 tsp
Salt – As required
2. Coconut oil – 1 tbsp + 1 tsp
Ginger – 1 tsp, thinly sliced
Pearl onions – 4 – 5, thinly sliced
Tomato – 1 medium-small, chopped
Kudam puli / gamboge – 1 (Soak it in enough warm water for 10 – 15 minutes and tear into small pieces)
Curry leaves – A few
Coconut milk, medium thick – 1 cup
Salt – To taste
Method
Ina clay pot,combine the anchovies with turmeric powder, chilly powder and enough salt. Set aside for 15 minutes.
Add all the other ingredients to the anchovies. Mix gently. Bring to a nice boil. Cover and cook over low-medium heat for 10 – 15 minutes until fish gets done and gravy thickens. Taste-check for salt. Switch off. Add a tsp of coconut oil and a few curry leaves. Serve after 15 minutes.
Beetroot Raita
Ingredients (Serves 4 – 5)
1. Beetroot – 1 medium-small, peeled and grated
Water – 1/3 cup
Salt – To taste
2. Yoghurt – 3/4 cup or as required
To season
3. Coconut oil – 3 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1 – 2, broken
Pearl onion – 1 – 2 small, thinly sliced
Green chilly – 1 small, sliced into thin rounds
Ginger – 1/4 tsp, finely chopped
Curry leaves – A few
Method
1. In a small vessel, combine grated beetroot, water and salt, to taste. Cook until beetroot is done, about 5 – 7 minutes stirring in between. Switch off. When warm, add yoghurt and mix well. Taste-check for salt.
2. Heat 2 – 3 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and sliced pearl onions. When pearl onion turns golden, add ginger and curry leaves. Stir for 15 – 30 seconds and pour this seasoning over the raita. Check for salt. Cover with a lid for 10 minutes. Mix well. Set aside for 30 minutes. Serve with rice and other side-dishes.
Music: https://www.bensound.com/royalty-free-music
Potato thoran recipe
Ingredients (Serves 4 – 5)
1. Potato – 3 medium
2. Oil – 2 – 3 tsp
3. Mustard seeds – 1/2 tsp
Dried red chilies- 1 – 2, broken
Curry leaves – A few
4. Grated coconut – 1 – 1 1/4 cup
Turmeric powder – 1/4 – 1/2 tsp
Curry leaves – A few
Garlic – 2 – 3 small cloves
Green chilies – 2 – 3
Cumin seeds – 1/8 tsp (optional)
5. Salt – To taste
Method
1. Cut the potatoes into thin strips, as shown in the video. Put them in a vessel filled with water, to prevent discoloration (Drain water before you start cooking).
2. Crush the garlic, cumin seeds (if using) and green chilies in a mortar and pestle. Combine grated coconut with turmeric powder, curry leaves and the crushed garlic-green chilly mixture. Mix well with your fingers(njeruduka).
3. Heat oil in a pan at medium heat and splutter mustard seeds. Fry dried red chilies and curry leaves. Next add the drained potatoes, coconut mixture and enough salt. Mix well. Sprinkle 2- 3 tbsp water and cook covered for about 10 – 12 minutes over low or medium-low heat stirring in between, until the potatoes are done. Open and stir for a minute until completely dry. Serve the yummy potato thoran with rice and any side-dishes
Netholi Thengapal Curry (Anchovy curry with coconut milk)
Ingredients (Serves 4)
1. Netholi/ anchovies – 250 gm (Makes about 1.5 cup)
Turmeric powder – 1/2 tsp
Kashmiri chilly powder or regular chilli powder (use good quality) – 1.5 – 2 tsp
Salt – As required
2. Coconut oil – 1 tbsp + 1 tsp
Ginger – 1 tsp, thinly sliced
Pearl onions – 4 – 5, thinly sliced
Tomato – 1 medium-small, chopped
Kudam puli / gamboge – 1 (Soak it in enough warm water for 10 – 15 minutes and tear into small pieces)
Curry leaves – A few
Coconut milk, medium thick – 1 cup
Salt – To taste
Method
Ina clay pot,combine the anchovies with turmeric powder, chilly powder and enough salt. Set aside for 15 minutes.
Add all the other ingredients to the anchovies. Mix gently. Bring to a nice boil. Cover and cook over low-medium heat for 10 – 15 minutes until fish gets done and gravy thickens. Taste-check for salt. Switch off. Add a tsp of coconut oil and a few curry leaves. Serve after 15 minutes.
Beetroot Raita
Ingredients (Serves 4 – 5)
1. Beetroot – 1 medium-small, peeled and grated
Water – 1/3 cup
Salt – To taste
2. Yoghurt – 3/4 cup or as required
To season
3. Coconut oil – 3 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1 – 2, broken
Pearl onion – 1 – 2 small, thinly sliced
Green chilly – 1 small, sliced into thin rounds
Ginger – 1/4 tsp, finely chopped
Curry leaves – A few
Method
1. In a small vessel, combine grated beetroot, water and salt, to taste. Cook until beetroot is done, about 5 – 7 minutes stirring in between. Switch off. When warm, add yoghurt and mix well. Taste-check for salt.
2. Heat 2 – 3 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and sliced pearl onions. When pearl onion turns golden, add ginger and curry leaves. Stir for 15 – 30 seconds and pour this seasoning over the raita. Check for salt. Cover with a lid for 10 minutes. Mix well. Set aside for 30 minutes. Serve with rice and other side-dishes.
Music: https://www.bensound.com/royalty-free-music
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