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Pre-independence Kerala was split into the princely states of Travancore & Kochi in the south, and the Malabar & North Malabar Areas in the north; the erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and North Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India including plantains, bitter gourd ('paavaykka' in Travancore and kayppakka in North Malabar), Yam ('chena'), Colocasia ('chembu'), Ash gourd ('kumbalanga'), etc. However, their style of preparation and names of the prepares dishes may vary. North Malabar has an array of vegetarian and non-vegetarian dishes such as pathiri (a sort of rice-based pancake, at times paired with a meat curry), porotta (a layered flatbread, said to come from South-East Asia), and the kerala variant of the popular biriyani, probably from Arab lands. Central Travancore region boasts of a parade of dishes that is largely identified with the Christians of the region.
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Malabari Curry Paste
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Malabar is an area of southern India lying between the Western Ghats and the Arabian Sea. For over 2000 years, malabar has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe. Thus, Malabari cuisine is a blend of indigenous dishes and foreign dishes adapted to Malabari tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Malabar's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice is grown in abundance, having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.
Malabari Curry is a popular vegerarian as far as non-vegetarian recipe, offering tempting flavor to the taste buds. Learn how to make/prepare Malabari Curry by following this easy recipe.
Ingrediants to prepare Malabari Curry
- 800 gram. Clean, dice and boil desired item to Prepare dish
( Boil beans and red meat along with 4 cloves, 1 inch long piece cinnamom, bay leaves and salt) or ( Rub salt and lime juice on chicken, drain out the juice off treated chicken, then boil till it half done, don't forget if it is full cooked then it will be over cooked while preparing dish) or (Boil lintel or vegetables with salt, boil it unlidded to preserve natural colour , keep it little under cooked)
Recipe to prepare Malabari Curry
- Strain it to separate stock and pieces, set it aside, save stock which is important in cooking.
- Dissolve 75 gram Khasiyat Malabari curry paste in 3 cup water, set it aside.
- Put frying pan on high heat with 1 tbs. oil and bring oil to proper temperature.
- Add 1/4 tsp. asafetida and fry it till it becomes brown.
- fry diluted khasiyat Malabari curry paste in it, stir throughly. Stir it about 30 seconds.
- Then add pre cooked item mix it throughly in fried paste.
- Now lower the heat and include 3/4 cup stock, simmer it slowly thill gravy and pieces combine throughly and sauce becomes thicker.
- Give finishing touch including 1/2 cup coconut cream and tamarind sauce, stir it gently then transfer it in serving plate.
- Garnish it with tomato slice in center of serving plate and then fresh foriander/parsley in middle.
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