Category Archives: Classy Kerala Dishes

Ethapazham ( Nendran Banana) Pachadi

Ethapazham Pachadi

Ethapazham Pachadi served with  Tamarind Rice and Chips

Kerala is every food lover’s paradise. Kerala cuisine is just superb and offers a multitude of dishes. I learnt this recipe from my husband’s  aunt. I am very pleased to share this recipe with you all. This Pachadi goes well with puri, phulkas, mixed rice varieties and plain rice.

Ingredients

Ethampazham ( Nendran Banana ) -2 ( pressure cook the nendran banana for 2 whistles in a pressure cooker, cool, peel and mash coarsely )( use ripe nendran banana  only )

Small onions – 10 ( peeled, washed and  coarsely pounded )

Thick whisked curds  – 1/4 cup

Chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Coconut oil – 1 tablespoon

To grind coarsely 

Grated coconut – 1/2 cup

Chopped green chillies – 2

Jeera ( cumin seeds ) – 1 teaspoon

To Season

Coconut oil – 2 tablespoons

Mustard seeds – 1 teaspoon

To Garnish

Finely chopped green coriander and curry leaves – little

Method

Heat a pan. Add 1 tablespoon coconut oil. Sauté the pounded small onions on sim flame to a light golden colour. Add the salt to taste, turmeric powder, chilli powder and sauté on sim flame for 3 minutes. Next add  the coarsely ground paste. Add the cooked nendran banana. Mix gently. Switch off the stove. Cool for 5 minutes. Mix in the whisked curds. Season. Stir and garnish. Serve.

Chef’s Tips

1) This Pachadi tastes good with plain rice and fried pappadum or appalam.

2) Ideal for lunch box.

3) Can also garnish with a few fried cashew pieces.

 

 

 

Ishtu ( potato stew)

Ishtu

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Potato stew ( Ishtu ) is a divine dish from Kerala. Ishtu goes well with appam and ghee rice. This is our family favourite and I learnt this dish from my mother’s maid Lakshmi Menon. I have learnt many recipes from her. I still cherish the memories and I have spent good times with her. The Ishtu recipe has a combination of two types of onions. Very delicious.

Ingredients

Peeled and diced potatoes – 3 cups

Slit green chilli – 4

Sliced big onions – 1 cup

Sliced small onions – 1/2 cup

Finely chopped ginger – 1 tablespoon

Coarsely crushed black pepper powder – 3 pinches

First extract coconut milk – 1 cup

Second extract coconut milk – 5 cups

Cornflour – 1 and 1/2 teaspoon

Salt to taste

Coconut oil – 3 tablespoons

Curry leaves – little

Method

Heat a pan. Add the second extract coconut milk. Add the diced potatoes. Cook on medium flame . When 3/4 cooked add the sliced big and small onions. Add the slit green chillies. Add the chopped ginger. Cook till the potatoes are soft. Add salt to taste. Add the cornflour to the first extract of coconut milk. Mix well. Add this to the Ishtu. Simmer for 5 minutes. Switch off the stove. Add the pepper powder, coconut oil and curry leaves. Mix well. Serve hot with appam.

Chef’s Tips

1) The Ishtu has to be white in colour.

2) Can add little boiled green peas to the Ishtu.