The main kerala vegetarian recipes for pullisery, sambar, avial, cheera thoran, cherupayar thoran, cabage thoran, tomatto curry and vegetable cutlet. Variety is the spice of life and our collection of vegetarian recipes.
We can start your favourite Vegeterian curry. Grind Ingredients 2 to a fine paste. Splutter mustard seeds in oil. Add shallot, cut in round and sauté until it turns brown. Add fenugreek powder and curry leaves and sauté for 2-3 seconds. Add the coconut paste to this.When it starts boiling, add curd and salt as required and stir.
Cut all the vegetables from 1-8. Make a loose paste of coriander powder, chilly powder and turmeric powder.Cook the Pigeon pea in a pressure cooker along with slit green chilly.When cooked add the vegetables except lady’s finger and tomato and cook.When half done, add the lady’s finger and tomato and cook. Add the tamarind pulp and salt and mix well. Now add the loose paste and asafoetidaAllow this to boil nicely. Splutter mustard seeds in coconut oil, add curry leaves and dry red chilly. our this to the boiling sambar.
Wash all the vegetables and cut into 2 inch long pieces. Add required water and salt and cook.Grind ingredients 3 coarsely. Add this to the cooked vegetables When cooked properly add curd and curry leaves and mix well. Add coconut oil and remove from fire.Ready your favourite vegetarian recipe.
Heat oil in a pan.Add mustard, red chillies and curry leaves. Now add green chillies, turmeric powder, chopped garlic and spinach. Let the spinach steam, then add grated coconut. Season and cook for a few minutes. Serve garnished with grated coconut
Dry roast the cherupayar for 2 mins in a pressure cooker. Add 2.5 cups water to the roasted cherupayar and pressure cook. I cooked it for 6 whistles on high flame . Switch off the flame and keep it closed till the pressure drops, 10-15 mins. Open the cooker and drain the excess water.Combine coconut, sliced small onion, chopped garlic and green chilli, pepper powder, cumin (if using), turmeric powder, curry leaves and salt in a bowl. Mix it well using your finger tips (njeraduka).Heat oil in a wide pan and crackle the mustard seeds. Add the coconut mixture and cook for 2-3 mins. Add cooked cherupayar and mix well. You can add 2 tbsp hot water, just to make sure the payar and coconut mixture is well combined. Cover and cook for 2-3 mins on low flame. Switch off the gas and serve hot with Rice or Kanji.
Grind ingredients 3-8 and keep aside.In a pan, pour oil and splutter mustard seeds.Add chopped cabbage and salt as required and allow it to cook.When half done, add the grinded mixture and cook on low flame.Garnish with curry leaves.
Cut the tomatoes into small pieces. Boil the Green Chilly (chopped in two pieces) tomatoes and salt with water. Grind coconut, cumin seeds, chilly powder, turmeric powder, shallots.Add the mixture to the smashed Tomatoes, let it boil and remove from fire.Heat oil in a pan, splutter mustard seeds, add chopped shallots and curry leaves and sauté well. Pour this to the tomato curry.
Heat a small amount of oil in a pan and saute curry leaves, green chillies, ginger, and onion. When they turn golden brown add crushed aniseed, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes. Then add beetroot, carrot and salt and cook for 5 minutes and finally add potatoes and coriander leaves and mix well.When the mixture is cool make an oval or round shape and keep it aside. Heat enough oil for cutlets to simmer and dip each cutlet in the egg and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.Now ready your vegetarian cutlet.
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