Topic started by Bhoomika (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on Wed Jul 14 11:24:01 EDT 2004.
All times in EST +10:30 for IST.

What is the difference between kerala thoran and merukaparaty? could you post the basic recipies for both.

Responses:

• From: Seema (@ 138.238.5.202) on: Thu Jul 15 22:30:45 EDT 2004
  
  I guess you wanted Kerala thoran and mezhukkupuratty
  
  kerala thoran
  cut the vegitable into small pieces. cut onions, green chillies into small pieces, mix everything with shreedded coconut, salt, curry leaves, turmeric if needed, and cook with very little water. when it is cooked open the lid and put the flame to lowest and keep in low flame for some time so that all the water vapour evapourates and it becomes little dry.
  
  mezhukkupuratty
  
  cut vegitables into 1'' long .5cmm thick pieces. saute some onions, curryleaves, green chillies and salt and put the vegitable into it cook with lid closed. when it is cooked, open the lid and shallow fry for some more time till it becomes little bit crispy
  
  this is is basic recipe for both. there are some differances with differant veggies. If you have a particular vegie in mind, let me know, I will give that recipe
  
  
• From: Bhoomika (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on: Mon Jul 19 09:35:58 EDT 2004
  
  Thanks Seema. You said for both there are some differances with differant veggies. What kind of differences. Vegetables I cook normally are beetroot, beans, covakka, payar? Can we cook other vegetables too as thoran and mezhukkupuratty.
  
  
• From: Seema (@ 138.238.5.202) on: Mon Jul 19 14:58:33 EDT 2004
  
  you can use pavakka, padavalanga, bringal, spinach, banana flower, chembin thandu, ullithandu, edichakka etc for thoran. for pavakka, when you cook, put 1/2 tsp of tamarind juice also so that it won't taste that bitter.
  vendakka, pavakka, potato, asparagus, raw banana are good for mezhukkupuratty. when you cook vendakka, put 1/2 tsp yogurt also, so it won't stick to the pan.
  beetroot is good for mezhukkupuratty and pachady. I never tried thoran with that.
  
  
• From: Bhoomika (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on: Tue Jul 20 08:53:43 EDT 2004
  
  Thanks Seema.
  
  
• From: Meera (@ cm190.omega144.maxonline.com.sg) on: Tue Jul 20 09:21:07 EDT 2004
  
  I too had this doubt but basically its the same.
  
  Thoran is with coconut but mezhukkuparatty is with onions & chilli powder and turmeric, sort of.
  
  I got a good collection of these from Gainhub's recipe book.
  
  YOu can download their e-book from http://www.gainhub.com/recipes
  
  Its not Free (but worth, have 1000 recipes)
  
  
• From: Ajai (@ adsl-69-212-55-249.dsl.sfldmi.ameritech.net) on: Mon Sep 13 12:37:54
  
  Can u tell how we can make padavalanga thoran
  
  
• From: Seema (@ 138.238.5.205) on: Mon Sep 13 19:12:39 EDT 2004
  
  Padavalanga thoran
  
  cut it into 1 inch long 0.5cm thick pieces. Slice green chilly and 2-3 shallots. coarsly grind a cup of coconut. mix everything together, with a pinch of turmeric, salt and some curry leaves. no need to add water. put it in a heavy bottomed vessel on low medium flame, cover and cook till done. once done, remove the cover and keep in low flame for some time so that the water is evapourated.
  for better taste, in another pan put 1tsp oil, 1/2 tsp mustard, when it splutters,put a few slices of shallots and some curry leaves, when it get fried, put the padavalanga thoran and keep on low flame for some time till you get the thoran consistancy
  key thing is not to stirr too much. padavalanga is very watery.
  
  
• From: Neena (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on: Wed Sep 22 14:47:29 EDT 2004
  
  WHen I cook thoran and mezhukkupuratty, I do not get that nadan taste. Can you suggest ideas to help me get the nadan taste. Also, how do you retain the color in vegetables and green gram payar the healthy way.
  
  
• From: Seema (@ 138.238.5.27) on: Thu Sep 23 15:24:52 EDT 2004
  
  If you want to get the nadan taste, you have to use fresh coconut, shallots instead of onions, and season using coconut oil at the end. Also put lots of curry leaves.
  
  In order to retain the color, do not cook too much. Just cook till done. even after well done, if there is remaining water, keep the lid open and stirr in between.
  While cooking green gram payar ( I assume it is cherupayar), first heat it in a heavy bottomed pan without oil till the raw smell goes, the cook with enough water and when done, strain the water. (this water is very nutritious, but if you dont remove the water, you wont get the real green color. I usually put the right amount of water, so that I dont have to strain at the end, but the color may be green with a slight brownish tinge.)
  
  
• From: Jacob (@ host130.m2comsys.com) on: Thu Sep 23 18:29:57 EDT 2004
  
  Delicious Kerala recipes. Being a pavakka nut I was looking for a theeyal recipe. But now I know where to go for variety. Making it taste like it sounds is another story but I will keep trying. Thank you all very much.
  
  
• From: Sunitha (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on: Mon Oct 4 14:59:27
  
  Bittergourd mezhukkupuratty recipe needed please. For how long should the bittergourd be cooked.
  
  
• From: Seema (@ 138.238.5.209) on: Mon Oct 4 15:20:04 EDT 2004
  
  Cut bittergourd into 1 inch long and .5cm thick pieces after removing inner portion (seeds etc). If you are not in a hurry, you can keep it in sunlight for 1hr, but not a must. Rub some salt and keep it in a collander, so that the water drps out. In the mean time, slit green chillies, and a few pieces of ginger. Rub the bittergourd with some turmeric
  Heat oil in a heavy bottomed pan, put bittergourd pieces, stirr in between. when it is almost done, you can put curry leaves and coconut pices for extra flavour. if you put these in the bigginning, by the time the bittergourd is cooked, these will be burnt.
  When it becomes crypsy turn off the stove. The time for cooking depends upon how cryspy you need it. Usually it tastes better if it is well cooked and cryspy.
  NB- If the bittergourd is too bitter, you can put the slices in kanji water for some time, drain and follow the other steps.
  
  
• From: Jismy Fazil (@ proxy.qatar.net.qa) on: Tue Oct 19 07:24:18
  
  how can i make Kadachakka thoran?is both Ediyanchakka and kadachakka are same?whatelse can i do with these things?
  
  
• From: Seema (@ 138.238.5.203) on: Tue Oct 26 18:30:21 EDT 2004
  
  Edichakka and kadachakka are not the same. Edichakka is tender jack fruit. Kadachakka ( breadfruit) is the fruit of Kadaplavu.
  
  Kadachakka thoran
  
  Remove the outer cover of kadachakka, just like you clean pineaple. also remove the innet stem. Cut it into small pieces, mix with scraped coconut, sliced green chilles, turmeric, sliced shallots and curry leaves and cook covered in low-medium flame with enough salt and very little water. Finally, do the seasoning- put some oil in a pan ,put some mustard seeds, when it splutters, put a tsp of sliced shallots and curry leaves and one or two pieces of dry red chilly.
  Optional- In the seasoning, instead of mustard seeds, put dry rice, wait till it puffs up and follow the rest of the steps.
  
  
  

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