Channel: Sheeba's Recipes

Category: People & Blogs

Tags: naadan oonunadan lunch combopayar charu curryozhichu curryvanpayar padavalanga thoranmeen currylunch combolunch menualappuzha stylekerala styleayala manga mulak itt vattichathmalayalamwith raw mangofish combo lunchmeen mulakitt vattichathspecial ozhichu curryfish currymeen pachamanga currysheeba's recipesthoransnake gourd recipemeal planuchayoonu

Description: Lunch Menu / Kerala Style Ingredients: * For Snake gourd coconut stir fry : ( Padavalanga Thoran) Snake gourd - 400g Cooked red cow peas ( vanpayar ) - 75 g Onion - 1 ( medium size ) Grated coconut - 3/4 cup Turmeric powder - 1/2 tsp Chilli powder - 1/2 tsp Cumin powder - 1/4 tsp Crushed garlic - 3 ( medium ) Oil - 1 to 1 1/2 tbsp Mustard - 1/2 tsp Dried red chilli - 1 Curry leaves Salt * For Red cow peas Curry ( Vanpayar curry ) : Red cowpeas ( vanpayar ) - 75g ( soaked ) Salt - 1/4 tsp Water - 3 cup ( 750 ml ) For grinding : Grated coconut - 1/2 cup ( 6 tbsp ) Shallots - 2 ( medium ) Chilli powder - 1 tsp Pepper corns - 1 1/2 tsp Turmeric powder - 2 pinch Water Tamarind Salt Hot water - 1/4 cup For tempering: Coconut oil / oil - 2 tbsp Mustard - 1 tsp Shallots - 2 Dried red chilli - 3 Curry leaves *For Fish Curry : ( Meen vattichath ) Fish - 400g Coconut oil / oil Fenugreek seeds - 1/4 tsp Shallots - 12 ( big size ) Sliced ginger - 2 tsp Sliced garlic - 2 tsp Green chilli - 2 Curry leaves Chilli flakes - 2 1/2 tbsp Chilli powder - 1 1/2 tbsp Turmeric powder - 2 pinch Hot water - 1 1/2 cup to 1 3/4 cup Raw Mango -1 ( small ) Kudampuli ( Malabar Tamarind ) - 1 Salt Fresh coconut oil - 1tsp