Vaazhakkai Poriyal(Plantain Curry)

Vaazhakkai poriyal  is one of the curries that we make at home regularly. This is a tamil Brahmin recipe and has no onion and garlic. You can make mezhukkuperatti, Vaazhakkai podimas and this one with plantain. This curry is different from the other two. It goes well with sambar sadham, rasam sadham.



Vazhakkai (Plantain)- 2

Salt – To taste

Turmeric powder – A pinch

To Grind

Coconut – 1/4

Curry leaves – few

Green chilli – 2

For seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Channa dhal – 1/2 tsp

Urad dhal – 1/2 tsp

  • Wash and remove the outer skin of plantain.
  • Cut it into big cubes and keep it in water to prevent discolouration . Do not chop it into tiny cubes.
  • Pressure cook or cook it in open pan with salt, water and turmeric powder. Thius vegetable should become soft but not mushy. Strain the excess water.
  • Grind the coconut, green chilli and curry leaves coarsely without adding water.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add urad dhal and toor dhal and saute for a minute.
  • Now add the ground coconut mixture and saute until the moisture leaves from the coconut.
  • Finally add the cooked plantain and mix well with other ingredients.
  • It goes well with sambar sadham and rasam sadham.

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Kathirikkai poriyal (Brinjal Curry)

Brinjal is my all time favourite curry. Whenever this curry is made at home, I make sure that I have a large portion of it.  I like the way my amma makes this recipe and I followed her method. My thatha and I are hard core fans of this curry.  We take a ladle of curry, mix it with plain rice and eat it as such. Ya it is super delicious. But after my wedding, I almost stopped buying this vegetable since my husband doesn’t like it. But now, I have started using this vegetable again in my home. He also eats this vegetable. Because it has a lot of health benefits. They are low in calories and rich in fibre. It has a good amount of essential vitamins. It is also rich in copper, iron, manganese and potassium. Potassium helps in counter pressing (hypertension) effects of Sodium.



Brinjal – 1/2 kg

Vaangibath powder – 2 tbsp

Turmeric powder- A pinch

Salt –  To taste


For Seasoning

Gingelley oil – 1 tbsp

Mustard seeds – 1 tsp

  • Wash the brinjals well and remove the stem.
  • Cut the brinjal  lengthwise into eight pieces and place it in bowl with water. This will prevent the oxidation and the brinjal will retain the colour.
  • Pressure cook it with turmeric powder and salt for three whistles.
  • Drain the water.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add vaangibath powder and saute for a minute.
  • Now add the cooked brinjals and mix well.  If you wish, sprinkle a tsp of oil and vaangibath powder.
  • You can serve this as a side dish for rasam rice, Podi potta kuzhambu rice and curd rice. Also you can mix this curry with plain rice and eat.

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Idichakka thoran/ Raw Jackfruit curry

Idichakka thoran is one of the famous dish in Kerala cuisine. Jackfruit is a seasonal fruit from March to may. Initially it will be very small and when it ripens it will become large in size. You can make a lot of recipes with jackfruit like iddichakka thoran, Chakka Chips, Elai adai ,Chakka Pradaman, Jackfruit jam or Chakka varatti. Idichakka Thoran is made out of fresh tender jackfruits, mildly spiced and flavored with fresh coconut. Thoran refers to any kind of dry curry. Though I’ve seen many of my Malayalee friends would add some onions and garlic too but we at home make it this way sans onions and garlic.



Raw Jackfruit/ Idichakka – 1

Freshly Grated Coconut – 1/2

Green chilli – 2

Turmeric Powder – A pinch

Salt – To taste

For Seasoning

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Red chillies – 2

Curry leaves –  Few

  • Spread a newspaper and place the raw jackfruit on it. Apply coconut oil on your palms and the knife. Else the sticky gum that oozes out of the jackfruit will get stick on your hands.
  • Cut the jackfruit into half and then into big cubes with the skin.
  • Cook these pieces with turmeric powder and little water for about 2 whistles in a pressure cooker.
  • Once cool, remove and pound the pieces with a pestle or use the back of a wooden spoon or a masher to get some shredded jackfruit. You can also use the mixer but make sure it doesn’t become smooth paste.
  • Grind the grated coconut and green chillies and keep aside.Heat a Kadai with coconut oil, add the mustard seeds. Once they splutter, add the urad dal, red chillies and curry leaves.
  • Add the shredded jackfruit pieces and sauté. Add salt to taste and fry for few minutes in medium flame. Then add the ground coconut and green chillies. Mix well.
  • Finally drizzle about 2 tsps of coconut oil over the thoran.The thoran goes well with sambar and Mor kootan.
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Stuffed karela

Karela or Bitter gourd or Bitter melon is a vegetable which most of them hate due to its bitterness. But the stuffed karelas are devoid of bitterness and people who hate bitter melons will also like this recipe. Though you can make this in normal bitter gourds available, it can be made best with the small bitter melons that are especially used for making stuffed bitter melons. My husband calls this as chintu bitter melon.  He hates bitter gourd when served as a curry or porichozhambu. But he loved to eat the bitter melons when it is presented this way. Since the bitterness is removed by marinating and stuffing, everybody likes to have this.

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For Marinate

Bitter melons – 4

Lemon juice – 1 tsp

Salt – 1 tbsp

For stuffing

Besan flour – 2 tbsp

Coriander seed powder – 1/2 tsp

Red chilli powder – 2 tsp

Cumin seed – 1 tsp

Turmeric powder – 1/2 tsp

Asafoetida – A pinch

Salt – To taste

Oil – 1 tbsp

Final step

Salt – If necessary

Oil – 2 tbsp



  • Wash and scrap the skin of Karela. Keep it aside.
  • Now slit the karela lengthwise and remove the seeds.
  • In a bowl place the karela and the skin scrapings. Sprinkle some salt and lemon juice over the karelas.


  • Allow it to marinate for an hour.
  • After an hour squeeze the karelas well. Wash it with hot water.
  • It removes the bitterness in the karela.
  • Separate the scrapings from the karela.


  • Heat oil in a pan. Add the cumin seeds and asafoetida.
  • Once it cracks, add the karela skin scrapings and saute for a minute..
  • Add the besan flour and saute for 2 minutes. Then add coriander seed powder, red chilli powder, turmeeric powder, salt and saute well.
  • Mix everything together.
  •  Now fill the karela with this masala. Keep some filling aside to use later.
  • Tie the stuffed Karela with thread so that the filling cannot come out while cooking.


Cooking stuffed Karelas

  • In a kadai, add oil and place the stuffed karelas. Sprinkle some salt and close the lid.


  • Allow it to cook for five minutes.It will turn brown.
  • Repeat the same on all the sides.
  • Now add the remaining masala and cook for five more minutes.


  • Stuffed Karelas can be served hot or cold.
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Chenai Mezhukkuperatti

Elephant yam is an edible tuber, that is consumed mostly in the tropical regions. The name elephant yam is due to the reason that it resembles the foot of the elephant to a great extent. They are rich in carbohydrates, proteins and vitamins. The antioxidants in it make it very nutritious. They help in reducing LDL which is the bad cholesterol. The low glycemic index makes it good for the people with diabetes. Apart from this, they are a good anti- coagulant, cures constipation and helps women in maintaining hormonal balance. After knowing all these, who will say no to Elephant yam!!! So here is the recipe for you. This is one of my favourites and hope you will enjoy it :).



Elephant yam –  1/2

Coconut  oil – 4 tbsp


For Seasoning

Mustard – 1 tsp

Salt  – As required

Turmeric powder – A pinch


  • Wash the elephant yam and peel off the skin.
  • Take enough water in a vessel.
  • Chop it into small pieces and put it in water. Else it will turn brown.
  • Then drain the water and wask it again.
  • In a pan, add the chopped yam and add enough water.
  • Sprinkle turmeric powder and salt.
  • Cover with a lid and allow it to cook.
  • After sometime, just take one piece from the pan and mash it to check whether it has been cooked. Donot overcook.
  • Drain the remaining water.
  • Add coconut oil and fry for some more time.
  • Season it with mustard seeds.

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