Velarikka Moru Curry

Ingredients Serves 4
Velarikka - 150 gms
Red Chilly Pdr - 1 1/2 tsp
Water - 1 cup
Turmeric - 1/4 tsp
Salt
Coconut - 1/2 cup
Cumin - 1 tsp
Curd - 1/2 cup
Oil - 1 tbsp
Mustard - 1 tsp
Red Chilly - 4-5 nos
Curry Leaves - few
Fenugreek - 1/2 tsp

Pressure cook Vellarika pieces with red chilly pdr, turmeric, salt and water for 2 whistles

Meanwhile grind coconut with Cumin into a fine paste by adding few tbsp of water and keep aside
Beat the curd well (add a tbsp of water if needed) and keep aside.

Once the vellarika is cooked, add the ground coconut paste into this and let it boil.
Now add the curd and mix well and take it off heat.
Do a taste test
Heat the oil in a pan and splutter mustard followed by Fenugreek, Red Chilly and Curry Leaves.
Add this to the curry and mix well.

Note:
If the heat is too much, the curd will curdle, so take care (mine did curdle little)
If you dont like to bite the Fenugreek, then sprinkle powdered Fenugreek after adding the curd
You can also make this without adding the coconut paste, just reduce the amount of spices used.

Happy Eating Guys!!!

Rice Kheer / Payasam

When we went for a Lunch Buffet, i got this payasam there and it became our favorite at that instant itself.
From that day onward i have been searching for its recipe and got it from Padhus Kitchen.
I have made this twice till now and am sure that the number is going to increase a lot.
I have not made any changes to the recipe but still will add how i made it.

Ingredients - Serves 4
Whole Milk - 4 cups
Basmati Rice - 2 tbsp (Yes that is enough)
Sugar - to your taste level
Ghee - 2 tsp
Cardamom - few pods (to your taste level)

Heat 1 tsp ghee in a skillet and roast the Basmati rice and fry for 1-2 mins
Now give a quick pulse to this rice in a grinder just enough to break them
Take care not to break it a lot
Smear the remaining ghee on the bottom and sides of a pressure cooker and add the rice, milk and cardamom seeds.
Drop a steel spoon into this to avoid the milk getting burned.
Heat this in very low heat (in a range of 1-10 heat level, i kept it in 2) for 35-40 mins.
If the rice is not cooked through or if you want it be more thick, heat it for some more time
Add the required amount of sugar and heat it for 5 mins more and take it off heat.
Serve it hot or Cold

You can substitute the rice to Rose Matta, but when i tried, it took me 1.5 hrs to get the rice cooked, so i felt its not worth it.

I love it when its cold

Happy Drinking Guys!!!