Kerala cusine

Last week we had five  guests from Kerala. All of them were very friendly and  adjusting. All the five are  senior citizens and not very familiar with North Indian cooking.During their stay with us we prepared only Kerala food. Some of the preparations were new for me too, but were very delicious. I will like to share them with friends. In Kerala food coconut, coriander seeds and red  chillies are used profusely. They emit a  flavour which is the essence of Kerala cuisine. The first recipe on my  list is Raddish Dal Fry.

Ingredients:-

1. Raddish  long ones 2 with leaves.

2.Green gram Dal       1 cup

3.Coconut  Grated      1 cup 

4.Green chillies          2.

5. Coriander leaves     1cup

6. Salt                          as per taste 

7. Cooking oil    2 teaspoons

8.Mustard seeds 1/4 teaspoon

9.Curry leaves    1 sprig

Method:-

a.Grate the raddish and chop the leaves finely.

b.Grind the coconut and chillies coarsely.

c.Boil the green gram dal. It  should be dry, when cooked. If there is extra water, discard the water.

d. Boil the raddish and its leaves. This  too should be dry.

e.In a wok add a teaspoon of oil, the boiled dal and raddish and stir for a couple of minutes.

f. Add the coconut  and green  chili paste and mix well. 

g.In a small vessel,  heat  one teaspoon oil. add mustard seeds and curry leaves  

h.Garnish with coriander leaves. 
 Serve hot.

Koorka  Curry.

You must be wondering  what is Koorka. It is a vegetable grown underground like potato.  I read somewhere that it is called Chinese potato.  It is available in  stores which sell South Indian stuff.  However, if you don't get it, you can substitute  it by potatoes or arbi(colcasia).
Ingredients:-
1.   Koorka   500 gms.
2.   Tur dal   1 cup.
3.   Coconut 1/2 
4.   Green chillies  4
5.   Jeera          1 teaspoon
6.   Salt   as per taste.
7.   Turmeric powder  1/4 teaspoon
8.   Cooking oil  3 teaspoons.
9.   Mustard seeds 1/4 teaspoon
10. Curry leaves   1 sprig.  
11. Onion     1 finely chopped.
  Method:-
 a. Boil  the koorka and remove its skin. 
 b. Boil the tur dal.
 c. Grate the coconut and roast it in a karhai
 d.Grind together grated coconut, green chillies and jeera.
 e. In a karhai pour two teaspoons oil and add the onions, and      saute for two minutes. 
 f.Now add the boiled dal, add salt and turmeric  powder.
 g. Add the boiled koorka and stir.
 h. Add the  coconut paste and stir.
 i. Heat one teaspoon oil and add mustard seeds and curry leaves and mix it in the curry.
 Note: if you use  arbi instead of koorka then saute it before boiling.