Tag Archives: Side dish

Mango chutney

Today, I thought of sharing two of my mother’s chutney recipes.

Raw mangoes

Mango chutney

Time taken: 20 mins

Serves 4Mango chutney

Ingredients:

  • Mango – 1, unripe
  • Onion – ¼, chopped
  • Malu miris/ capsicum – 1, chopped
  • Mustard – 1 tsp
  • Fennel seeds – 1 tsp
  • Crushed chillies – 1 tsp
  • Sugar – 1 tbsp
  • Vinegar – 1 tsp (optional – best to add, if you want to keep chutney for some days)
  • Turmeric – ½ tsp
  • Salt, to taste
  • Low fat oil – 1 tbsp

Method:

  1. Wash the mango, de-seed and chop up the mango with the skin into 1 inch slices.
  2. Marinate the chopped up mango pieces with salt and turmeric. Keep aside.
  3. Heat 1 tbsp oil in a pan and fry the mustard and fennel seeds. As they start to splutter, add the chopped onion and malu miris.
  4. After a few minutes of frying or once the onions become pinkish, add the marinated pieces of mango and mix well.
  5. Cover and cook on low heat for 5 mins.
  6. Remove cover and stir.
  7. Add 1 tsp of crushed chillies to the pan. Mix well and cover and continue to cook for another 5 minutes.
  8. Remove cover again and this time, add 1 tbsp of sugar and the optional 1 tsp vinegar.
  9. Mix well and cover and cook for a few more minutes.
  10. Remove from heat and mix well before transferring to the serving bowl.

Recipe source: Raji Thillainathan.

Brinjal salad

One of the brinjal recipes of my mother that I like is the brinjal salad. Her recipe is an adaptation of her grandmother’s recipe.

Brinjal salad

Time taken: 15 – 20 mins

Serves 2

DSC00012

Ingredients:

  • Brinjal – 1
  • Chilli or capsicum – 1, chopped
  • Onion – ¼ , chopped
  • Pepper and salt, to taste
  • Freshly scraped coconut – 2 tbsp (Optional)
  • Lime juice, to taste

Method:

  1. Wash the brinjal and then wrap the whole brinjal, in tin foil.
  2. Boil a half-filled saucepan of water and then drop this tin-foil wrapped brinjal in the pan to cook for 10 minutes.
  3. After the brinjal is cooked, remove from the pan and unwrap the foil. Peel the brinjal immediately as it will otherwise be difficult to remove if cooled.
  4. Mash the cooked brinjal.
  5. Add the chopped onion, chilli, optional scraped coconut and the salt and pepper seasoning. Mix well
  6. Add some lime juice and serve with rice.

Note: My great-grandmother used to roast the brinjal, wrapped in a leaf, inserted among the firewood stove so I can imagine that the salad would have had a nice smoky, roasted flavour. So, translated into today’s world, roasting the brinjal wrapped in tin foil in an oven would be the equivalent.

Recipe source: Raji Thillainathan.

Palakottai curry

This is one of the ways my mother cooks jackfruit seeds.

It is difficult to cut up fresh, ripe jackfruit. When you keep it for 2 to 3 days, it becomes easier to chop and peel the outer layers and remove the fruit. As you pull out each of the sweet and ripe yellow fruit, cut a slit and remove the seed inside and collect in a separate bowl.

Palakkottai curry

Time taken: 20 – 30 mins

Serves 3

Palakkottai curry

Ingredients:

  • Palakkotai (Jackfruit seeds) – 1 cup
  • Coconut milk – 2 ½ cups (thin consistency)
  • Onion – ½ chopped
  • Curry leaves
  • Curry powder – 1 tsp
  • Salt, to taste

Method:

  1. Wash and clean the jackfruit seeds.
  2. Put the cleaned jackfruit seeds in a pan and add 2 ½ cups of thin coconut milk. Also add the chopped onion, curry leaves and the curry powder and salt.
  3. Cook for about 20 minutes until the curry thickens and the seeds are cooked and soft enough.
  4. Serve with rice or pittu.

Recipe source: Raji Thillainathan.

Vallarai salad and chutney

The first recipe for today is vallarai salad followed by vallarai chutney. Vallarai/ Gotukola (Centella Asiatica) is a herb used in Ayurvedic medicine, traditional Chinese as well as African medicine. It is said to improve memory and some believe youthfulness.

Bunch of Vallarai/ Gotukola

Bunch of Vallarai/ Gotukola

(a) Vallarai salad

Time taken: 10 mins

Serves 3 or 4

Vallarai salad

Ingredients

  • Vallarai bunch – 2 cups, when finely chopped
  • Tomato – 1 medium or grated coconut – 1 tbsp
  • Chilli – 1
  • Onion – ½
  • Pepper and Salt, to taste
  • Lime juice – 1 tbsp, adjust as preferred

Method:

  1. Wash the bunch of vallarai leaves thoroughly and then finely chop them up and put them in a large salad mixing bowl.
  2. Chop up the tomato, chilli and onion and add to the bowl. For those who don’t like tomatoes, substitute with freshly scraped coconut.
  3. Sprinkle some pepper and salt, to taste and add the lime juice.
  4. Toss well and serve immediately.

(b) Vallarai chutney

Time taken: 5 mins

Serves 3

Vallarai chutney

Ingredients:

  • Vallarai – 2 cups, finely chopped
  • Freshly scraped coconut – ½ cup
  • Onion – ½ chopped
  • Green chillies – 2
  • Lime juice, to taste

Method:

  1. Blend the 2 cups of finely chopped vallarai with ½ cup of freshly scraped coconut, ½ onion and 2 chillies.
  2. Squeeze some fresh lime juice over the chutney and mix before serving immediately.

Recipe source: Raji Thillainathan.

Soyameat Curry and Fried Soyameat

In the late 70s and early 80s, a lot of research was done in Sri Lanka on processed soyabeans as a means to alleviate protein deficiency amongst children and pregnant and lactating mothers. Soyameat was soon introduced in the market and promoted by the health ministry and the new and affordable food product became a hit in Sri Lankan households.

Soyameat

Today, I will share two ways my mother makes soyameat at home.

(a) Soyameat curry

Time taken: 15 – 20 mins

Serves 4 or 5

Soyameat curry

Ingredients:

  • Soyameat  – 1 packet
  • Onion – ½, chopped
  • Ginger – ½ “ piece, chopped
  • Garlic – 2 cloves, chopped
  • Fenugreek seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Rampe leaf/ pandan – 1” piece
  • Coconut milk (for vegans) or non-fat milk – ½ cup
  • Curry powder – ½ tbsp
  • Salt, to taste
  • Low fat oil (sunflower or canola) – 1 tbsp

Method:

  1. In a bowl, Add 1 cup of boiling water and add the soyameat chunks. Add some salt and let the soya chunks soak for around 5 minutes. Drain out the water and keep aside.
  2. Heat 1 tbsp oil in a pan and fry the chopped onion, ginger, garlic and curry leaves and rampe with the fenugreek seeds for a minute or two.
  3. Then, add the soaked and drained soyameat chunks and mix well.
  4. Add the curry powder (you can alternatively use the curry powder mix that comes with the packet) and the coconut or non-fat milk.
  5. Let the curry cook for about 10 mins. Adjust salt, if required.
  6. Remove from heat.
  7. Serve with roti or rice.

(b) Fried soyameat

Time taken: 20 mins

Serves 4 or 5

Fried soyameat

Ingredients:

  • Soyameat – packet
  • Onion – ¼ , chopped
  • Ginger – ½ “ piece, chopped
  • Garlic – 2 cloves, chopped
  • Curry powder – 1 ½ tsp
  • Salt, to taste
  • Oil – 1 tsp (for marinating) + for deep-frying.

Method:

  1. In a bowl, Add 1 cup of boiling water and add the soyameat chunks. Add some salt and let the soya chunks soak for around 10 minutes. Drain some of the water (not needed to have it dry) and keep aside.
  2. Heat 1 tsp oil in a pan and fry the chopped onion, ginger, garlic and curry leaves for a minute.
  3. Add the lightly drained soyameat chunks and mix well for a couple of minutes. Remove from heat and keep aside, allowing it to marinate.
  4. When cooled, squeeze out the liquid (excess water or oil) from the marinated soyameat mixture and deep-fry in a pan.
  5. Serve with rice.

Recipe source: Raji Thillainathan.

Murungai ilai varai

The second recipe I would like to share today is my mother’s murungai ilai recipe. Rich in iron and calcium, murungai (moringa oleifera) is very much part of Jaffna cuisine.

Murungai ilai

Murungai ilai Varai/stir fry

Time taken: 25 – 30 mins

Serves 2 – 3 persons

Murungai ilai varai

Ingredients:

  • Murungai ilai/ Moringa leaves – 1 ½ cups
  • Fennel seeds –1 tsp
  • Green chillies – 2, chopped
  • Onion – ½, chopped
  • Curry leaves – 1 sprig
  • Coconut scraped – 1 tbsp
  • Curry powder – 1 tsp or pepper – ½ tsp
  • Salt, to taste
  • Sesame oil, as required

Method:

  1. Wash and clean the bunch of murungai ilai. Extract the leaves from the stalk.
  2. Drain off the water and chop the leaves finely. Sprinkle with salt and keep aside.
  3. Heat 1 tbsp of sesame oil in a pan. Saute the chopped onion, green chillies and curry leaves with fennel seeds.
  4. Add the salted leaves to the pan. Increase the heat and stir fry for about 10 mins.
  5. Now, add the freshly scraped coconut and curry powder or pepper and mix well.
  6. Continue to stir fry for another 5 mins before emoving from heat.
  7. Serve hot with rice.

Recipe source: Raji Thillainathan.

Fried bean curd

This is the most common way my mother makes bean curd at home.

Fried bean curd

Cooking time: 15 – 20 minutes

Serves 4

Fried bean curd

Ingredients:

  • Bean curd – 150 g
  • Onion – 1
  • Ginger – 1 inch
  • Garlic – 2 or 3 cloves
  • Capsicum – 1 or green chillies – 3
  • Soya sauce – 1 tbsp
  • Tomato sauce – 2 tbsp
  • Low fat oil (sunflower or canola) – 2 tsp

Method:

  1. Cut the bean curd into 1 inch pieces and deep fry the pieces until browned.
  2. Chop onion, ginger, garlic and chillies.
  3. Heat the oil in the pan and sauté the chopped onion, ginger, garlic and chillies.
  4. Add the soya sauce and tomato sauce and sauté for 1 minute.
  5. Add the fried bean curd pieces and fry for another 3 to 5 minutes.
  6. Serve hot with rice or soup noodles.

Recipe source: Raji Thillainathan.

Three fish recipes

Today, I will share three fish preparations of my grandmother, as remembered by my mother and occasionally prepared at home during my childhood days.

(a) Fish curry

Cooking time: 25 mins

Serves 5

Ingredients:

  • Fish (any type) – 5 pieces
  • Onion – ½, chopped
  • Fenugreek seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Tamarind juice – ½ cup
  • Coconut milk – 1 cup (thin consistency) + ½ cup (thick consistency)
  • Special curry powder for fish – 1 tbsp + 1 tsp (optional)
  • Oil, as required

Method:

  1. Heat oil in a pan and fry the chopped onion and curry leaves with fenugreek seeds for 2 minutes.
  2. Add the fish pieces. Mix well and fry for a few minutes.
  3. Reduce the heat to low and add ½ cup of tamarind extract and then the 1 cup of thin coconut milk.
  4. Let the curry simmer for about 15 minutes.
  5. Add the ½ cup of thick coconut milk and if you like, another tsp of the curry powder. Let the curry cook for another 5 mins until the gravy thickens.
  6. Serve with rice.

(b)  Fried fish/ Meen Poriyal or Varuval

Cooking time: 30 mins

Serves 4

Ingredients:

  • Seer fish/ Arakkula or Malabar Trevally/Paarai meen or Emperor fish/ Vilai meen  – 4 pieces
  • Onion – 2, chopped
  • Crushed red chillies – 2 tsp
  • Cumin powder – ½ tsp
  • Coriander powder – ½ tsp
  • Curry leaves – 1 sprig
  • Chilli powder – ½ tsp
  • Salt, to taste
  • Oil, for deep-frying

Method:

  1. Clean the fish pieces. Marinate with salt and chilli powder.
  2. Deep fry the marinated pieces and keep aside.
  3. Heat a little oil in a pan and fry the onions and curry leaves. Add the crushed chilli, cumin and coriander powders.
  4. Add the fried fish and mix. Cook for about 10 mins or nicely combined.
  5. Serve with rice.

(c) Scrambled fish or Sura varai

Time taken: 25 mins

Serves 4

Ingredients:

  • Fish, usually shark/ sura – 1 cup (250g), cleaned and chopped pieces
  • Onion – 1, chopped
  • Green chilli – 1, chopped
  • Dried red chillies – 2, chopped
  • Curry leaves – 1 sprig
  • Fennel seeds – 1 tsp
  • Mustard seeds – ½ tsp
  • Freshly scraped coconut – 2 tbsp
  • Pepper or Curry powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Pepper powder – 1 tsp
  • Salt, to taste
  • Sesame oil, as required

Method:

  1. Boil the fish pieces. Once cooked, cool and then crumble the pieces in a bowl. Add some salt, pepper and turmeric powder and keep aside.
  2. Heat 2tbsp of sesame oil in a pan and sauté the chopped onion, green and red chillies and curry leaves with the fennel and mustard seeds.
  3. Add the crumbled and spiced fish to the pan and mix well. If needed, add a little more oil.
  4. Finally, add the freshly scraped coconut. Combine well and cook for a few minutes before removing from heat.
  5. Serve with rice.

Recipe source: Raji Thillainathan.

Squid curry

This is another of my grandmother’s seafood recipes, as remembered by my mother.

Squid curry/ Kanavai curry

Cooking time: 35 – 40 mins

Serves 4 or 5

Ingredients:

  • Squid/ Kanavai – 2 cups, well cleaned and chopped
  • Curry leaves – 1 sprig
  • Onion – 1, finely chopped
  • Ginger – ½“, finely chopped
  • Garlic – 1, finely chopped
  • Fenugreek seeds – 1 tbsp
  • Coconut milk – 1 ½ cup thin coconut milk + ½ cup thick coconut milk
  • Curry powder – 2 tbsp
  • Special curry powder for meat dishes – 2 tsp
  • Salt, to taste
  • Oil, as required
  • Lime juice – 1 tbsp

Method:

  1. Heat 1 tbsp oil in a pan and fry the finely chopped onion, ginger, garlic and curry leaves with the fenugreek seeds till the aroma emanates. Take care that it does not burn.
  2. Add another tbsp of oil and the cleaned and chopped squid. Mix well and cook on low heat for about 5 – 10 mins.
  3. Add 1 ½ cup of coconut milk to the pan, together with 2 tbsp of and salt. Cook on medium heat for about 15 minutes.
  4. Now, add the ½ cup of thick coconut milk and 2 tsp of the special curry powder for meat dishes and increase the heat. Cook the curry till it combines and comes together and the liquid begins to dry up.
  5. Remove from heat and add the lime juice and mix well.
  6. Serve with rice or pittu.

Recipe source: Raji Thillainathan.

Crab curries

Vegetarian readers of this blog can ignore my posts this weekend as I will be sharing some non-vegetarian recipes of my grandmother, as remembered by my mother from her teen years.

Being an island, seafood has played a major role in Sri Lanka’s cuisine. The way it is cooked differs in each coastal district around the country. Today, I will share two recipes of crab curries, from Jaffna, without any photos as the last time crab was cooked at home was when I was around 5 years old.

(a) Crab meat curry

Time taken: 30 mins

Serves 4

Ingredients:

  • Crab – 2
  • Onion – 1, chopped
  • Ginger – 1 tsp, chopped
  • Garlic – 1 tsp, chopped
  • Fenugreek seeds – 1 tbsp
  • Curry leaves – 1 sprig
  • Coconut milk – 1 cup
  • Curry powder – 1 tbsp
  • Oil – 1 tbsp

Method:

  1. Chop up the crabmeat of 2 crabs into about 8 pieces. You can either buy crabmeat already extracted from its shell, if available at your local stores, or you can clean and extract it yourself. Separate the rest of the crab parts from the main shell and reserve for the crab scraps gravy.
  2. Add some salt to the chopped up crab meat and keep aside.
  3. Heat a little oil in a pan and fry the chopped onions with 1 tbsp of fenugreek seeds and the curry leaves. Add the chopped ginger and garlic and fry for a few minutes till you get the aroma of tempering.
  4. Add the chopped up crab meat to the pan and mix well.
  5. After frying the crabmeat for about 5 minutes, add the coconut milk and the curry powder.
  6. Cook the crabmeat curry on low heat for around 15 mins till the liquid almost dries up.
  7. Serve crabmeat curry with stringhoppers, hoppers or pittu.

(b) Crab scraps gravy

Time taken: 30 mins

Serves 4

Ingredients:

  • Crab parts from 2 crabs, excluding the main shell and content
  • Onion – ½, chopped
  • Curry leaves – 1 sprig
  • Fenugreek – 1 tbsp
  • Oil – 1 tbsp
  • Tamarind extract – ½ cup
  • Coconut milk – 1 ½ cups
  • Curry powder – 1 ½ tbsp

Method:

  1. Heat 1 tbsp of oil in a pan and fry the chopped onions, curry leaves and the fenugreek seeds.
  2. Add the cleaned crab scraps that were reserved when cutting up the crab for the crabmeat curry and fry for some minutes.
  3. Add ½ cup of tamarind juice and let the mixture simmer for 2 mins before adding 1 ½ cups of coconut milk and 1 ½ tbsp of curry powder.
  4. Cook the crab feet gravy on low heat for about 10 – 15 mins. Take care to remove from heat before the gravy before it starts drying up.
  5. Serve the crab scraps gravy with rice.

Recipe source: Raji Thillainathan.