PARIPPU KAYA CURRY

Ingredients
Toor dal - ½ cup
Kaya(Plantains) - 1 big
Grated coconut - 1 ½ cups
Chilli powder - 1 teaspoon
Turmeric powder - ½ teaspoon
Green chillies - 3
Garlic - 1 clove
Curry leaves - a few
Sliced Shallot - 1 teaspoon
Oil - 1 teaspoon
Mustard seeds - ½ teaspoon
Salt to taste

Preparation
• Cook dal in pressure cooker
• Grind coconut and garlic
• Cut plantains into small cubes
• Add water, green chillies to this and boil
• Add chilli powder,turmeric powder until half cooked
• Add cooked dal, ground coconut and mix well
• Add salt and boil until fully cooked
• Remove from fire

Seasoning
• Heat oil in a pan, let mustard seeds splutter,
• Add curry leaves, sliced shallots.fry for some time
• Pour into curry and mix well.

MUSSELS FRY (KALLUMMAKKA)

Ingredients
Mussels - 15 pieces
Chilli powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Ginger /garlic paste - 2 teaspoon
Curry leaves - a few
Oil - 3 teaspoon
Water - 1 cup
Salt to taste

Preparation
• Remove the shell of mussels and clean it.
• Put mussels in a pan(use of cast iron frying pan will give better taste)
• Add water, chilli powder, turmeric powder, ginger/garlic paste and boil until half cooked (5-7 minutes).
• Add salt and boil it until the gravy becomes dry
• Add oil and stir well
• Remove gravy from the sides of the pan and mix with mussels
• Add coriander leaves, stir for 6-8 minutes until the color of the gravy becomes black
• When it is done the mussels will be fully covered by the thick black gravy
• Remove from fire.

CRAB FRY

Ingredients
Crab - 10 pieces
Chilli powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Ginger /garlic paste - 2 teaspoon
Curry leaves - a few
Oil - 3 teaspoon
Water - 1 cup
Salt to taste

Preparation
• Clean the crab and cut each in to 2 pieces
• Put crab in a pan(use cast iron frying pan for better taste)
• Add water, chilli powder, turmeric powder, ginger/garlic paste, and boil until half cooked (about 5-7 minutes).
• Add salt and boil it until the crab is covered by the dry gravy
• Add oil into the crab and stir well
• Add coriander leaves, stir for 6-8 minutes until the color of the gravy becomes black
• When it is done the crab will be fully covered by the thick black gravy
• Remove from fire

EGG CURRY

Ingredients
Eggs - 3
Onion -1
Tomato - 1 small
Red chilli powder - ½ tsp.
Turmeric Powder - ½ tsp.
Coriander powder - 1 ½ tsp.
Water - 1 cup
Cocont Milk powder - 2 tsp
Green chillies - 1
Ginger / Garlic paste -1 tsp
Garam masala - ½ tsp
Curry leaves - A few
Salt to taste

Preparation
• Boil eggs ,remove shell and cut into 2 pieces
• Mix coconut milk powder in ½ cup of water and keep aside
• Heat oil in a pan and add chopped onion ,fry until brown
• Add chopped tomato, ginger garlic paste,green chillies ,and fry
• Add chilli powder,turmeric powder ,coriander powder ,garam masala and fry
• Add ½ cup of water to make gravy and cook for 5 minutes
• Add salt and boil
• Lower the flame and add coconut milk
• Cook for 2 minutes then curry leaves
• Stir well,swtich off the gas and put boiled egg pieces in the gravy and keep for 2 minutes.
• Serve with vellayappam.

GOAT BRAIN PEPPER FRY

Ingredients
Goat Brain – 1 Pound
Green Chilli (small spicy ones) sliced lengthwise – 6
Tomatoes diced – 1 large or 2 small
Turmeric powder - 1 teaspoon
Black Pepper Powder – 6 teaspoon
Ginger finely chopped or paste - 2 teaspoon
Curry leaves - a few
Water – 1 cup
Salt to taste
Cooking oil – 5 tablespoons

Preparation
• Wash the goat brain and cut into medium sized pieces
• Pour the oil into a frying pan on medium flame, when hot put the turmeric powder.
• When the turmeric powder turns dark (don’t let it get brown) add ginger, green chilli and curry leaves and stir for 2-3 minutes
• Add tomatoes and salt (the salt seems to make the tomato into a paste faster) and cook till the tomatoes completely become a paste
• Add the goat brain and water, bring to a boil and then cook on medium-low until the gravy becomes thick.
• After that add some more oil and turn the contents over carefully a few times. The dish is done when oil separates from the gravy. If you like it well-done, cook for some more time taking care to turn it over so it doesn’t get burnt.
• Remove from fire and serve warm.

Notes
• You can get got brain from local halal meat shops.
• If you buy frozen brain, it is easier to cut it when partially thawed
• If you like the pieces to be intact, turn over the contents while cooking. Otherwise you can stir.
• Squeeze some lime on the dish before eating if you like it that way