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Friday, 10 April 2015


                                 Astram - an authentic dish from Kerala



Taro root/chembhu/tharo jhad/mande/-1/2 cup
Purple yam/kaachil/water yam/rasa valli kilangu-1 cup
Tamarind/emli- a gooseberry size

To make the paste

Coconut grated-1/2 cup
Cumin seeds/jeera/nala jeerakam-1 tsp
Shallots/pearl onions/kunjulli-4-7

For the seasoning/tadka/phann/thalikaan

Oil(coconut oil is recommended strongly)-2 tsp
Mustard seeds/rai/sarson/soriso/kaduku/sasam-1 tsp
Turmeric powder/haldi/manjal-1/2 tsp
Salt to taste
Chilly powder- 1/2 - 1 tsp(optional)


1.Clean ,wash and pressure cook the veggies along with a gooseberry size tamarind.


The vegetables should be cooked thoroughly.

2.Lets make the paste

3.For that take the coconut scrapings ,cumin seeds and shallots in a mixie jar and adding 1/4 cup water blend it to a not so smooth paste.Keep it aside.

4.Take a kadai add the cooked veggies along with the ground paste and bring it to a boil.Don't forget to add salt at this stage.


Be careful while adding salt as we have already added tamarind.

If you are using curd/yogurt skip the tamarind and add curd at this stage & mix well.

*Pour some water in the blender shake it well and add it into the curry to avoid the wastage.

5.Bring it to a boil.Do a taste test and adjust the salt.


If the curry tends to be too thick or you need gravy feel free to add water at this stage and bring it to a consistency to satisfy your requirement
In case  if the gravy is too watery add in little more amount of coconut +jeera+shallots paste into the curry .So that the gravy will become thick.

6.Switch off the flame.

Lets do the seasoning

7.Take the tadka/seasoning pan add a teaspoon of oil.

8.Once it is hot add in a teaspoon of mustard seeds when they pop up add in a handful of curry leaves.Saute for a second .

9.Pour this seasoning over the above made curry.Mix well.

10.Our curry is ready to serve .

11.It can be relished along with steamed rice as well as with indian flat bread or rotis /chapthy/phulkas

Astram served with steamed rice and beet talasini

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