KANNUR SPECIAL KOOTU CURRY

Being the Kannur girl that I am, I have a few forever favourite Kannur curries. One of them is the Kannur meen curry which I've already blogged about. The other ones include  Kootu curry,Varutharacha Kozhi curry & Varutharacha Sambar. I've made the latter two at home quite a few times but it's never ever lasted long enough for me to share it here.This time while I cooked the kootu curry, I made sure I save some to photograph and blog about.



Kootu curry as the name suggests is a mix of a few vegetables cooked together. The highlight of this curry is the flavour of the tempering.It is awesome! It transforms the othewise simple looking and simple tasting curry into a good one.This curry is very common on a sadya menu in Kannur and is also made during Vishu & Onam. I maybe wrong here because in my household Onam & Vishu is always celebrated with a good Chicken Biriyani and the food that's sent over by neighbours :-)

Yes, in Kannur you would be surprised to know that not many celebrate Onam with the full swing sadya. There's always biriyani on the table :-) So now, you may know why there's hardly any Vishu & Onam specials here on my blog. How can I blog about things I don't make for that day ? ;-)

KOOTU CURRY
My own recipe

Ingredients:
1 c dried bengal gram / Karutha kadala
1 big green plantain / Paccha ethakka /Kaya, cubed
1 c elephant yam /Chena /Suran , cubed
1 tsp red chili powder
2 -3 tsp pepper powder or to taste
Salt to taste
1/2 c grated coconut
1 tsp cumin

Method: Soak the bengal gram overnight in plenty of water and pressure cook the next day with enough salt & 1 1/2 c water for 2 whistles. Let the pressure go down and then open the cooker. Add the cubed plantain & yam. Pressure cook for one more whistle. Open the cooker and check if the gram & vegetables are cooked enough.Grind together the grated coconut ,cumin & 1/4 c water to a coarse paste. Add this to the pressure cooked veggies. Also add red chili powder, pepper powder and some more water, if needed. Let it come to a boil.

For tempering:
3 tbsp coconut oil
1/2 tsp mustard seeds
2 sprigs curry leaves
1 tbsp urad dal
1/4 c grated coconut

Method: Heat oil, crackle mustard. Add the curry leaves and let it splutter for 10 secs. Add the urad dal and cook till golden brown. Add the grated coconut and fry till it turns golden brown. Pour over the curry and check for salt & pepper. Serve hot with rice!

I can eat this curry on it's own, in a bowl while watching a favourite Malayalam movie. This curry gets it's heat from black pepper powder, so incase you feel the heat is missing, add some more pepper powder. Don't skip the tempering , it really transforms the curry and leaves you wondering what a taste and smell some fried grated coconut can lend to a curry.The flavours were spot on and even the colour of the curry was exactly the same that I've seen in Kannur. You have to try this out,someday :-)

Jobin usually prefers Sona Masoori rice over Kerala Matta rice. But whenever I make any naadan curries he likes to pair it with the big fat Kerala rice :-) Even I think this curry would taste the best with that rice.If you can fry a pappadam or two, a micro mini sadya is there right on your plate! Now, can someone pass me some payasam please? ;-)

ULLI THEEYAL / PEARL ONIONS IN TANGY ROASTED COCONUT SAUCE

Till I was in 5th standard, Perappan  & Peramma (Amma's elder sister)used to live just 100 m away from our school which in simple words meant, I get to eat piping hot lunch everyday! Their youngest daughter, Prinu ,who was in 10th then would wait for me with her friend, Fairooz by the school gate, after the lunch bell. We three would walk together talking , actually they would be talking and I would be listening to the big girl's talks. As we approached their house,I could tell what we were having for lunch because it used to smell so good! If it was fish fry then it's easy to tell :-)

Peramma makes the most awesome sauce fish fry (esp.Sardines/Mathi/Chala)! She had this little pan, maybe a 6 inch fry pan which had some dents and no handle. She used that only for fish fry and I used to tell her I wanted that pan when she was planning to throw it away because I believed that that pan gave the fish fry some extra taste. I think and still thinks, it did!

So fish fry was a regular at their house and another thing was a regular too! A Theeyal! It could be a 'pavakka'/bittergourd theeyal or someother theeyal. If that was there, I wouldn't even need a fish fry because the theeyal was delicious on it's own! I would finish up my rice and curry very soon and lick my fingers and every last bit of the curry left on the plate.Then I would go wash my hands (without soap!) and wait for Prinu to wash her's so that we can go to her room and tie our plaits once again :-) Peramma used to tie our plaits after lunch. I had just shoulder length hair (even now!) and Prinu had a little more longer hair. So,the two things I envied in her then, was the length of her hair and height. I used to stand on my toes to reach her height and I used to bend my head back so that my hair touched my waist! :-)
On our way back to school, I would cover my nose with my right palm and smell it, so that I could get the 'Theeyal' smell, till it lasted! Now you know why I didn't wash my hands with soap :-)

Now, when I look back, it feel so funny to realise that I am 5'10" tall...3 " more than Prinu but my hair is still shorter than hers. She lives in Kenya and the last time I saw her was before our wedding. Peramma still makes the best theeyal and fish fry. When I was home this time, I asked Amma to make a Theeyal for me and she said she will but ,Peramma's is still the best :-) Yesterday,when I spoke to Amma, I asked her for the recipe because for the last 2 days I so badly wanted to have Theeyal and therefore thought of trying it at home and compare the taste of mine with Peramma's. The method of cooking was exchanged and I made a mental note of it. After we hung up, I went straight to the kicthen and started cooking.I knew it's a simple recipe and all I wanted was that exact taste,like the original.

ULLI THEEYAL
My own recipe

Ingredients:
1c pearl onions/kunjulli/chommanulli
5 green chilies/serrano
11/2 c freshly grated coconut
1 tsp coriander powder
1 tsp red chili powder
1/4 tsp turmeric powder
Salt
Tamarind, lime size soaked in 1/2 c water.
Water

Method:
Cook the pearl onions, green chilies & salt in 1 cup water till the onions are soft .I don't chop the onions, I use them as whole.
In another wide pan, on medium heat, fry the grated coconut till they turn dark brown in colour. This decides the colour of the curry. Make sure you don't burn it but it should be dark brown. Take it off the flame and add the spices. Keep mixing for a minute or two so that the spices don't burn from the heat of the coconut and the pan.Let it cool.
Grind the roasted coconut to a smooth paste with just enough water to aid in the process.
Add the ground coconut to the pearl onions and cook till it boils.
Extract the pulp from the tamarind and add it to the curry.Check for salt.
Let the curry boil to a consistency you like. I like it thick.This curry will thicken as it cools. You will see a thin layer of oil floating on top, which comes from the coconut that was used.I would say, that's the way a perfect Theeyal would look like :-)

* We don't temper anything to pour over this curry but if you want you can temper some mustard, dry red chillies and onions in coconut oil and pour over.

I'm so happy that it tasted just like the original. When I say original here,I am not saying it's the original recipe for a theeyal but it's the taste I grew up with. Do try this with Pavakka but when you do that you will have to add more tamarind to compensate for the bitterness of the gourd.This is just too perfect with a bowl of hot Kanji/Gruel and Motta porichathu/Indian Omlette.This is my comfort meal :-)

I just hung up my daily call home and when we were talking Amma asked me,'So did you make the Theeyal?' and I said,'Yes! Nallathayirunnu!' . How can I say otherwise when I'm gobbling up a childhood favourite curry of mine like soup! :-)

We are back to our regular routine now, so you should be seeing some activity here, more often! :-)