Thursday, December 17, 2015

SENAI KARAMANI THEEYAL (yam and black eyed peas curry)

Senai Karamani Theeyal:

A very earthy simple recipe. This would serve as a great side to rice or dosa / idlis. Based in Kerala, this is a wonderful, traditional dish.

Shallots - couple handfuls
Black eyed peas - one cup to be pressure cooked or cooked till soft
Senai or cut yam pieces - 3 to 4 tbsp
Grated coconut - half cup
Cumin seeds - 1 tsp
Red chillies(dry) - 6 to 7 or according to taste
Fenugreek powder - 1/2 tsp
Tamarind juice - 2 cups
Turmeric - pinch,
salt - according to taste
Curry leaves, mustard seeds(1 tsp), cooking oil - to season

Step 1. Fry the grated coconut using little oil in an even heat till it`s colour turns golden brown. Reduce the flame.
Step 2. Add red chillies, cumin seeds, and fenugreek powder. Stir for 1 minute till the raw smell of the powders goes.
Step 3. Grind it to a fine paste and keep aside.
Step 4. Wash the vegetables. Saute the onions, and curry leaves in oil. Grind half of shallots to fine paste.
Step 5. Add the vegetables to it along with 1 cup water, salt and turmeric powder. Cook till all the vegetables becomes tender.
Step 6. Add the tamarind juice and leave it to boil.
Step 7. Next, add the coconut paste and stir it well. Then add shallot paste. It should neither be too watery nor too thick. Allow it to boil. Also, add cooked karamani(black eyed peas).
Step 8. When you get the desired consistency, remove from flame.
Step 9. Season with mustard seeds, dry red chillies and few curry leaves.
Step 10. Fry the mustard seeds and chillies in 1 tbp of oil and pour it over the curry.

Sunday, June 8, 2014


A post after a long hiatus! If you can call a two year break - a hiatus.

Without further ado, here is sprouts pulao:


1/2 cup moong
1 and 1/2 cups basmati rice
1/2 cup onion
1/2 cup tomato
2-3 sprigs coriander leaves / mint leaves or a combination of both
1 tea spn biryani masala
1 tea spn ginger paste
1 tea spn garlic paste
1 tea spn cumin seeds
2 cardamoms
2 bay leaves
A pinch turmeric
1 tea spn red chilli powder
2 cloves
1″ cinnamon
Sprout the moong a day or two ahead.
In order to sprout the moong, first it has to be sorted to remove stones, washed, and then soaked in water for 6-8 hours. Wash the moong again and drain the water. Subsequently, cover the soaked moong in a bowl with a moist cloth on top for 10-12 hours (depending on the climate) or till you see the sprouts coming out of the muslin cloth. You may sprinkle water frequently if the cloth becomes dry. When the bean sprouts have developed short shoots, they are ready to eat. 
For sprouted moong pulao:
Heat oil and add cumin seeds, cloves, cinnamon, bay leaves, cardamom. Add onion, ginger, garlic and fry till onions turn translucent. Add tomatoes, cut potatoes(optional) salt and cook for a few minutes.
Add rice and fry for few minutes, add turmeric, biryani masala, chilli powder and fry again.
Now add the sprouted moong, 3 cups water, coriander leaves, mix gently, cover and cook on medium flame till done. This could take anywhere from 25 - 30 mins.
Serves : 3-4
Preparation time : 45mins

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