Kerala Lunch Menu #1 – Potato thoran, Netholi thengapal curry, Beetroot raita

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