Achingya Thoren Kerala Style Green Bean Curry Recipes

CHICKEN CURRY

Steps:

• In a large pot, sauté onions in butter on medium high heat.
• Add in whole garlic cloves once onions are transparent.
• In a food processor, finely chop ginger and chili peppers.
• Add to onion mixture and continue to cook for 5 minutes.
• Place mixture in food processor and pulse until mixed.
• Return mixture to stove. Add in chopped tomatoes and tomato paste.
• Continue to cook a few minutes longer, until butter is released from mixture.
• Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
• Mix to coat chicken.
• Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
• Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
• Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
• Can be eaten on a bed of rice or with Indian bread (chapatti or naan).

GREEN CURRY WITH CHICKEN AND EGGPLANT

Steps:

• Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
• Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.

LAMB AND BUTTER BEAN CURRY

Steps:

• Drain the soaked butterbeans.
• Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes.
• Crush to a pulp the ginger and garlic with the salt.
• Mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste.
• Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes.
• Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes.
• Add the meat, increase the heat and fry for 5 minutes Stir often.
• Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour.
• To the meat add the butterbeans and their cooking water. Bring to the boil, cover the pan and simmer 15 minutes.
• Remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.

CHANA DAL CURRY (KERALA STYLE)

Steps:

• Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
• Heat oil in another pan.
• Saute cabbage and bell pepper over high heat, about 3 minutes.
• Add ginger, jalapeno, hing, dry spices and tomato.
• Saute until the oil separates from the ingredients in the pan.
• Add 1 c of water and bring to a boil.
• Add cooked dal and cook 10 minutes until gravy is thick.
• Add the coconut milk and remove from heat.
• Add lemon juice.
• Serve with flat bread or rice.

SARDINE FISH CURRY / KERALA STYLE MATHI CURRY / CHAALA CURRY

Steps:

• Clean Gambooge in clear running water and soak it in little warm water minimum for half an hour. Keep it aside. Cut all the fins and scales of sardines with a knife, rub it with little salt in an earthen ware and clean them in clear running water. Keep it aside. Take a small bowl and all the spice powders and pour little coconut oil or little warm water to form a paste. Grind it in a mixer and keep it aside.
• Heat coconut oil in an clay cooking pot / manchatti. Add mustard seeds. When it starts crackling, add the fenugreek seeds. Then add the dry red chilli and sauté it. When these seeds get slightly brown in clour, add the finely chopped shallots and one spring of curry leaves. Shallots have to get the golden colour. Then add chopped ginger and garlic followed by green chillies. Sauté it for few seconds till green chillies changes its colour and garlic gets light yellow colour. Add in the tomato piece and sauté it for few seconds.
• Now add the ground spice powders paste you made in advance. Sauté it well till you get a nice aroma and the oil starts separating from the pan. Add the water, salt and the other curry leaves. Bring it to a boil.
• When it started boiling add the cleaned sardine pieces. Cover the vessel with its lid and simmer the stove. Let it cook for 10 minutes or until the fish is cooked and oil starts floating. If you want to reduce the gravy, cook for few more minutes keeping its lid removed.
• Your Sardine Fish Curry / Keralas Mathi Curryis ready to serve.
• Serve it with hot rice or kappa vevichathu. It goes well with Kappa Vevichathu and Appam or Kallappam.

ACHINGYA THOREN (KERALA STYLE GREEN BEAN CURRY)

Steps:

• Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
• Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
• Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
• When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
• Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
• Do not eat curry or bay leaves - remove as you find them.