Nothing feels more "homy" than a simple Kerala style meal for lunch on a Saturday. I must share this meal that R and I indulged in this Saturday and that too it did not take much time to stir up… some plain rice served with a thoran, kitchedi, bitter melon pachadi and simple chicken curry on the side. A couple of non-Kerala diakon radish slices in chili, sugar and vinegar for a cooling relish and I have a completely satisfying meal on the table.
Diakon Radish and Green Pepper Thoran
Diakon radish- 1
Garlic paste- ½ tspn
Freshly grated coconut- ½ cup
Cumin seeds- ½ tspn
Chilli Powder- ¼ tspn
Haldi- ¼ tspn
Seasoning spices- mustard seeds, red chillies and curry leaves.
Oil and salt as needed.
- Scrape off the skin of the Diakon Radish to remove any extra roots and dirt.
- Wash the radish and peppers and dry.
- Chop both vegetables into small cubes and keep in separate bowls.
- Place a frying pan on the stove add oil and on a medium flame add seasoning spices
- When the mustard splutters, add the diakon radish, salt, chilli and haldi powders.
- Add ½ cup water and keep closed until the radish is cooked.
- Now, in a blender coarsely grind the coconut, cumin seeds and garlic.
- Add the coconut paste to the diakon radish along with the green pepper.
- Stir fry for a few minutes until the green pepper is just cooked and no water is left in the pan.
Tomato and Onion Kitchedi
Tomato- 2 Plum tomatoes
Red Onion- 1
Chilli powder- ½ tspn
Cumin seeds- ¼ tspn
Yogurt-1 ½ cups
Mustard seeds-1/8 tspn
Seasoning spices: cumin seeds, red chillies, curry leaves
Oil and salt as needed
- Chop the red onion finely and keep aside.
- Chop the tomatoes finely and keep aside.
- Grind to a smooth paste the coconut, cumin seeds and keep aside.
- Crush the mustard seeds coarsely keep aside.
- Place a pan on low to medium heat, add 1 tblspn oil.
- Add onions and sauté. When the onions are almost light brown in color, add the tomatoes.
- Add the ground paste and cook for a minute. Add yogurt and stir well and remove from fire.
- Add 1 tspn oil to another pan and the seasoning spices, when they sizzle and pop, remove from fire and pour over the curry.