Astram - an authentic dish from Kerala
RECIPE COURTESY :LEKSHMI PRAKASH my dearest friend
Ingredients
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)
Method
1.Clean ,wash and pressure cook the veggies along with a gooseberry size tamarind.
Note: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.
NOTE: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.
RECIPE COURTESY :LEKSHMI PRAKASH my dearest friend
Ingredients
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)
Method
1.Clean ,wash and pressure cook the veggies along with a gooseberry size tamarind.
Note: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.
NOTE: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.
NOTE: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
or
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 .It can be relished along with steamed rice as well as with Indian flat bread or rotis /chapthy/phulka
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NOTE: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
or
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 .It can be relished along with steamed rice as well as with Indian flat bread or rotis /chapthy/phulka
| Astram served with steamed rice and beet talasini |
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