Channel: Sheeba's Recipes

Category: People & Blogs

Tags: kovakka thoranlong bean currytheeyal recipeegg omletivy gourd stir fry with coconutlunch combonaadan uchayoonulunch menuthoran recipekerala stylemalayalamachinga payar theeyalmeals plansheeba's recipessambharampachamoru

Description: Lunch Menu / Kerala Style Ingredients: For Achinga payar theeyal ( long beans theeyal ) : Long beans ( payar ) - 100g Shallots - 150g Green chilli - 2 Tomato - 1 ( small Coconut oil / oil - 2 tbsp Mustard - 1/2 tsp Dry chilli - 1 Curry leaves Tamarind - medium gooseberry size Salt Hot water - 2 cup to 2 1/4 cup *For grinding: Grated coconut - 1 1/2 cup to 2 cup Shallots - 3 ( medium ) Curry leaves Chilli powder - 1 1/2 tsp Coriander powder - 1 tsp Roasted fenugreek powder - 2 pinch Turmeric powder - 2 pinch For Ivy gourd stir fry ( Kovakka thoran): Ivy gourd ( kovakkai ) - 250 g Shallots - 15 Grated coconut - 1/2 cup ( 6 tbsp ) Turmeric powder - 1/2 tsp Chilli powder - 1/2 tsp Cumin powder - 1/4 tsp Crushed garlic - 4 ( medium ) Oil - 1 tbsp Mustard - 1/2 tsp Urad dal - 1 tsp Dry chilli - 1 Curry leaves Salt For Butter milk ( pachamoru ) : Curd - 300 ml ( medium sour ) Crushed green chilli - 2 Crushed ginger - 1/2" size Curry leaves Water Salt