The Nadan Aromas

Category: Lunch

  • Cabbage Thoran

    Cabbage Thoran

    Ingredients:

    • 2 cups chopped cabbage
    • 1/4 cup grated coconut
    • 2 green chilies (chopped)
    • 1/2 tsp turmeric
    • Salt to taste
    • 1 tsp mustard seeds
    • 2 dry red chilies
    • Curry leaves
    • 1 tbsp coconut oil

    Method:

    1. Heat oil, splutter mustard seeds, red chilies, and curry leaves.
    2. Add cabbage, salt, turmeric, and green chilies. Mix well.
    3. Add grated coconut. Mix again.
    4. Cover and cook on low for 5–7 mins.
    5. Serve with rice.

  • Avial

    Ingredients:

    • Vegetables (cut into long pieces):
      • 1/2 cup carrot
      • 1/2 cup potato
      • 1/2 cup green beans
      • 1/2 cup drumstick (moringa)
      • 1/2 cup raw banana (or plantain)
      • 1/2 cup bottle gourd (lauki or sorakaya)
      • 1/2 cup pumpkin
      • 1/2 cup snake gourd (optional)
    • For the Coconut Paste:
      • 1 cup grated fresh coconut (or desiccated coconut)
      • 2 green chilies (adjust to spice level)
      • 1/2 teaspoon cumin seeds
      • 1/2 teaspoon turmeric powder
      • Salt to taste

    Tips:

    Carrot, drumstick, potato and beans are the key ingredients you can add or remove any other vegetables according to your taste.

    • For the Tempering:
      • 1 tablespoon coconut oil (preferably)
      • 1 sprig curry leaves
      • 1/2 teaspoon mustard seeds
    • Other Ingredients:
      • 1/2 cup yogurt (optional for tanginess)
      • 1 tablespoon coconut oil (for finishing)
      • Salt to taste

    Instructions:

    1. Prepare the Vegetables:
      • Cut all the vegetables into long, uniform pieces (as per your preference).
      • In a large pot, add the vegetables (except the raw banana) and pour water just to cover them. Add salt and turmeric powder.
      • Cook the vegetables until they are soft but not mushy (about 10-15 minutes). Ensure the vegetables are cooked well but not overcooked.
    2. Make the Coconut Paste:
      • In a blender or mortar and pestle, grind the grated coconut, green chilies, cumin seeds, and turmeric powder into a smooth paste. Add a little water if needed.
    3. Combine the Paste with Vegetables:
      • Once the vegetables are cooked, add the coconut paste into the pot. Stir gently, ensuring the vegetables are well coated with the coconut paste.
      • Add the yogurt and mix well. Let the mixture cook for 5-10 minutes on low heat. If you’re not using yogurt, you can skip this step.
    4. Tempering:
      • In a small pan, heat 1 tablespoon of coconut oil. Add mustard seeds and let them splutter.
      • Add the curry leaves and sauté for a few seconds until fragrant.
      • Pour this tempering over the cooked vegetables and coconut mixture. Stir gently.
    5. Finish and Serve:
      • Drizzle another tablespoon of coconut oil for richness and mix.
      • Avial is typically served with rice, Kerala sambar, or on its own as part of a traditional Kerala feast.

    Tips for the Perfect Avial:

    • Vegetables: You can vary the vegetables based on availability. Common vegetables for avial are carrots, beans, potatoes, and raw banana. Some also add yam and drumstick (moringa).
    • Coconut Paste: Fresh coconut is the key to making a rich, creamy texture. If you don’t have fresh coconut, you can use desiccated coconut but soak it for a few minutes in warm water before grinding.
    • Yogurt: Adding yogurt gives a nice tanginess to the dish. If you prefer a vegan version, you can skip the yogurt and add a little extra coconut milk.
  • 🐟 Kerala Fish Curry

    🐟 Kerala Fish Curry

    🍴 Serves: 4

    ⏱️ Prep + Cook Time: ~30–40 mins

    🌶️ Spice Level: Medium-High

    📝 Ingredients:

    ✅ For the curry:

    • 500g firm fish (seer fish, kingfish, sardines, or mackerel)
    • 2-3 pieces kudampuli (kokum) – soaked in warm water (15 mins)
    • 1 medium onion – finely chopped (or shallots – 6-8)
    • 2 green chilies – slit
    • 1 tsp ginger – finely chopped
    • 1 tsp garlic – finely chopped

    🧂 Spices:

    • 1½ tbsp red chili powder
    • 1 tsp turmeric powder
    • 1 tsp coriander powder
    • Salt to taste

    🌿 Tempering:

    • 2 tbsp coconut oil (must!)
    • 1/2 tsp mustard seeds
    • 1 sprig curry leaves
    • 1-2 dried red chilies

    👩‍🍳 Instructions:

    1. Prep the Fish

    • Wash and clean the fish pieces
    • Soak kudampuli in warm water for 15 minutes

    2. Make the Spice Base

    • In a clay pot (meen chatti) or pan, heat 2 tbsp coconut oil
    • Add onions, sauté until soft
    • Add ginger, garlic, green chilies, and stir until aromatic

    3. Add Spices

    • Lower heat → Add chili powder, turmeric, coriander powder
    • Sauté for a minute to release aroma (don’t burn!)

    4. Add Water & Kudampuli

    • Pour 1 to 1.5 cups water
    • Add the soaked kudampuli along with the water
    • Add salt and bring to a gentle boil

    5. Add the Fish

    • Gently add the fish pieces
    • Cover and cook for 10–15 mins on low heat
    • Gently swirl the pot (avoid stirring with a spoon)

    6. Temper the Curry (Tadka)

    • In a small pan: heat 1 tbsp coconut oil
    • Add mustard seeds, let them splutter
    • Add curry leaves + dried red chilies
    • Pour this over the fish curry

    🍽️ Serve With:

    • Matta rice (Kerala red rice)
    • Pappadam, thoran, and pickle for a full Nadan lunch

    💡 Tips:

    • Fish curry tastes even better the next day! (More flavor from kudampuli)
    • Don’t over-stir the fish or it will break
    • Clay pots enhance flavor and are traditionally used in Kerala