Kerala Lunch Menu # 2 – Van payar Ularthiyathu, Chakka kuru Manga Curry and Unakka Chemmeen Chathachathu (With Video)

 

 

 

Van payar Ularthiyathu

Ingredients (Serves 4)

1. Red chori / van payar – 3/4 cup (Soaked in enough water for at least 6 hrs)

2. Coconut oil – 1 tbsp

3. Mustard seeds – 3/4 tsp

4. Curry leaves – 1 sprig

Coconut flakes / thenga kothu – 1/4 cup

Turmeric powder – 1/4 tsp

5. Pearl onions – 5 – 6, sliced

Ginger – 1/2 tsp, finely chopped

Garlic – 1 tbsp, sliced

6. Crushed dried red chilies – 1/2 – 3/4 tsp or as required to taste

7. Fresh ground pepper powder – 1/4 tsp or to taste

8. Salt – To taste

Method

1. Cook the red chori / vanpayar in a medium vessel for about 25 minutes or in a pressure cooker for 1 – 2 whistles adding enough water, salt and a few curry leaves. Strain the excess water. Set aside.

2. Heat coconut oil in a pan / cheena chatti over medium heat. Splutter mustard seeds and add curry leaves, coconut flakes and 1/4 tsp turmeric powder. Stir for a minute and add ginger, garlic and pearl onions. Add a pinch of salt and saute for a couple of minutes. Add crushed chilly flakes and saute for a minute. Add cooked vanpayar and mix well. Stir fry for a minute or two until dry. Finally add 1/4 tsp pepper powder and mix well. Switch off. Serve with rice and other side-dishes.

Ingredients (Serves 4 – 5)

1. Cleaned and washed jackfruit seeds  – 1.5 cups, cut lengthwise ( each jackfruit seed cut into 3 – 4 pieces)
Turmeric powder – 1/2 tsp

Chilli powder – 1/2 – 3/4 tsp

Water –  1 – 1.5 cup or as required

Salt – To taste

2.  Raw green mango – 1 small, peeled and cut into small pieces

3.  Grated Coconut  – Around  3/4 – 1 cup
Cumin seeds – 1/4 tsp

Green chilies – 2 small

Shallots – 1 – 2

3.  Coconut oil – 2 – 3 tsp

Mustard seeds – 1/2 tsp
Dry Red Chilies – 2
Shallots,  sliced – 2 – 3 (Optional)
Curry leaves – A few
4. Salt – To taste

Method

1. Grind coconut, cumin seeds, green chilies and pearl onions to a fine paste. Set aside.

2. Cook jackfruit seeds adding 1 cup water, turmeric powder, curry leaves and enough salt at medium heat. You can pressure cook it for 2 whistles, if you want. When the jackfruit pieces are cooked, add  mango pieces and cook covered until they are soft and tender, about 5 – 7 minutes.

3. Bring down the heat. Add ground coconut, mix well and cook until its raw taste is gone, about 2 – 3 minutes. Add some hot water and cook for a few minutes, if it is very thick. Switch off the heat and keep aside.

4. Heat coconut oil in a small pan over medium heat. Splutter mustard seeds. Add dry red chilies, sliced shallots and curry leaves and fry until they turn golden brown. Pour this seasoning over the curry. Keep covered for 10 minutes.

Unakka Chemmeen Chathachathu

Ingredients (Serves 3 – 4)

1. Unakka chemmeen / dried prawns – 1/2 cup, cleaned

2. Grated coconut – 1/2 cup

Green chilies (kanthari mulaku or bird’s eye chilies preferred) – 2, chopped

Pearl onions – 2 – 3 small

Curry leaves – 2 – 3

Salt – To taste

Method

1. Roast the unakka chemmeen for a few minutes, stirring continuously. Set aside to cool.

2. Put the roasted unakka chemmeen and all the other ingredients numbered 2  in the small jar of a mixie. Crush / pulse a few times. Taste check for salt. Serve with rice and other side-dishes.