Saturday, May 13, 2006

Pathiri and Naadan eirachi curry

Pathiri and eirachi curry, you cannot ask for more to be made for a wholesome malayalee meal. There cannot be any function at a malayalee muslim’s place without pathiri and eirachi curry, it really tastes great when made by them.

Its more or less similar to the north indian roti, but made of rice. There are many types of pathiris, I have tasted two varities that my mom cooks.
Aripathiri – Roti prepared by spreading the batter with your fingers.
Kolluma Pathiri - Roti prepared by rolling it by rolling pin on a plate.
Aripathiri

Ingredients
  • 2 cup raw rice
  • 1 cup water
  • 5-6 shallots finely chopped
  • ½ tsp coarsely powdered cumin
  • salt

Preparation

Soak the rice for 2-3 hours and drain the water. Grind the rice into a fine powder. Fry the rice powder in a pan, stir it continuously until you get the aroma of the rice, remove the powder, bring down to cool.

Once the powder is cool add shallots, powdered cumin and salt. Boil 1 cup of water and pour it into this mixture. Wait until the rice powder absorbs the water and cools down. Mix well to get a smooth dough.

Take a small plantain leaf or a plastic paper and apply oil on the surface. Now take small balls of this dough and spread it with your finger tips into a round shape on the plantain leaf or paper.

Heat a tava on medium flame, take the pathiri from the leaf and put it on the tava. Cook both sides of pathiri for 2-3 mins. Remove it and aripathiri is ready. You can have it with nadan eirachi curry.

Tip : To put the pathiri on to the tava without breaking into pieces, take the spread pathiri with the plantain leaf in your left hand, turn it to your right hand and remove the plantain leaf carefully.

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Kolluma Pathiri

Ingredients

  • 2 cup raw rice
  • 1 cup water
  • salt

Preparation

Soak the rice for 2-3 hours and drain the water. Grind the rice into a fine powder. Fry the rice powder in a pan, stir it continuously until you get the aroma of the rice, remove the powder, bring down to cool. Add salt to the powder, boil 1 cup of water and pour it into this mixture. Wait until the rice powder absorbs the water and cools down. Mix well to get a smooth dough.

Now make small pieces of this dough and roll them into round rotis, with the help of a rolling pin and plate, the thiner the finer.

Heat a tava on medium flame, put the pathiri on the tava. Cook both sides of pathiri for 2-3 mins. Remove it and kolluma pathiri is ready.

It goes along with mutton/chicken/ egg curry.

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Naadan Eirachi Curry

Its typical kerala meat curry (chicken / mutton), which uses the very common spieces, but really tastes spicy.

Ingredients

  • ½ kg meat (mutton / chicken)
  • ½ cup coconut milk
  • 1 tbsp vinegar (can use 1 tbsp lemon juice alternatively)
  • Coriander leaves
  • Curry leaves
  • salt

For masala

  • 3 tsp coriander powder
  • 3 tsp chilli powder
  • 1 tsp pepper powder
  • 1 tsp turmeric powder

For seasoning

  • 1 finely chopped Onion
  • 1 fienly chopped tomato
  • 2 split green chilles
  • 1 inch ginger julienned
  • ¼ tsp mustard
  • 2 tsp oil

Clean the meat and marinate it with salt and vinegar/ lemon juice and keep it aside for 30 mins. Mix the masala ingredients in 2 tbsp of water.

Heat a pan and pour oil, add mustard, when the mustard splutters, add the chopped onion and saute well, when the onion turn light brown, add curry leaves and saute, add chopped tomatoes and saute until they are cooked. Add the masala and cook it on low heat until the oil floats on top. Now the masala is done, add the marinated meat pieces and stir it for 5 minutes so that the masala mixes well with the meat pieces. Now add a cup of water cover the pan and cook for another 20 minutes. Once the meat is cooked add the cocounut milk and stir it well.

Naadan eirachi curry is reayd garnish with chopped coriander leaves, serve it hot with pathiri.

Tip : If you are calorie consious, this recipe can be done without coconut milk too, but then reduce the quantity of chilles used.

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