March 14, 2010

Tricolor Poriyal

This is a mild and tasty side dish made with carrot, beans and cauliflower. Goes well with any kuzhambu. This was served as a side dish in a marriage and my mother gave me this recipe. A special thanks to my mom for giving a delicious recipe.


Cauliflower florets – 1 cup (small florets)
Beans – 1 cup thinly chopped
Carrot – 1/2 cup thinly chopped
Onion – 1/2cup chopped
Green chilly – 1
Coconut powder – ½ cup
Mustard seeds – 1 tsp
Urad dal – 1 tsp


• Steam the cut vegetables (cauliflower, carrot and beans) for 5 minutes

• Heat oil in a pan and add mustard seeds to splutter

• Then add Urad dal and allow to brown a little

• Then add onion and green chilly and sauté for a while

• Add the steamed vegetables, salt and coconut powder and let it stand for 2 minutes

• Garnish with coriander leaves

Fish Moilee

A fish curry of Kerala style made with coconut milk. This will be a different fish and the gravy is mild and has a little sweet taste because of the coconut milk.


2 tsp ginger garlic paste
2 medium onions
1 tblsp oil
1 1/2 cup coconut milk
2 tsp lemon juice
600 gms river fish
2 tsp Pepper powder
1 tsp coriander powder
1 tsp turmeric powder
1 sprig curry leaves
3 green chillies (slit to half)
1/2 tsp mustard seeds
salt to taste


• Clean, wash and cut fish into medium sized pieces.

• Apply a little salt, turmeric powder, pepper powder and lime juice on fish pieces and keep aside for 15 minutes.

• Heat oil in a pan and cook the marinated fish pieces. Cook them on both sides. Keep these cooked fish aside
• Heat up oil in the same pan and add mustard seeds.
• When the mustard seeds crackle, mix in curry leaves and stir fry for a few seconds.
• Mix in cut onions and stir fry until soft and translucent.
• Mix in ginger and garlic pastes, slit green chillies, pepper and coriander powder and ½ cup of coconut milk.
• Add the fish pieces and salt to this and keep this covered on low flame for 15 mts.
• Mix in the rest of coconut milk and stir fry covered on low heat up for about 5 minutes.
• Serve hot with rice.

Carrot Chutney

A different chutney made with carrot as main ingredient. A great accompaniment for Idli and dosa.


Grated Carrot – 1 cup
Onion – ¼ cup
Coconut – 1/4 cup
Green Chili – 1
Ginger – a little piece
Mustard seeds – 1 tsp


• Heat oil in a pan and add onion, green chili and ginger and sauté for a while

• Add grated carrot to this and continue sauté

• After the carrot is cooked add coconut a stop flame after a minute

• Let the above mix cool for a while and grind them to a paste with some salt

• Season the ground chutney with Mustard seeds.

• Carrot chutney is ready to serve.
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