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Main Course

Molushyam

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

11/2 glass Red oriental bean soaked, Van payar
1 nos Raw banana Etha kaya
Salt, to taste
2 tsp Coconut oil
Mustard seeds, a few
Curry leaves A handful
Water As reqd — for grinding
1 Part Coconut — grated
3 nos Green chillies
Cumin seeds A pinch (Jeerakam)

Preparation

Step 1
Pour little water to the soaked van payar and cook with required salt in a pressure cooker.
Step 2
Cut etha kaya into 4 lengthy parts and then chop into small pieces.
Step 3
Put etha kaya pieces into cooked payar. Check for salt and add salt if required. Cook in a pressure cooker upto 2 whistles or until cooked.
Step 4
Now, grind coconut with cumin seeds and green chillies.
Step 5
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle. Add curry leaves and pour the cooked van payar into the pan.
Step 6
Cover with a lid and allow the steam to pass through the mixture in order to remove the raw flavor.
Step 7
Open the lid and cook the van payar.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Molushyam

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

11/2 glass Red oriental bean soaked, Van payar
1 nos Raw banana Etha kaya
Salt, to taste
2 tsp Coconut oil
Mustard seeds, a few
Curry leaves A handful
Water As reqd — for grinding
1 Part Coconut — grated
3 nos Green chillies
Cumin seeds A pinch (Jeerakam)

Preparation

Step 1
Pour little water to the soaked van payar and cook with required salt in a pressure cooker.
Step 2
Cut etha kaya into 4 lengthy parts and then chop into small pieces.
Step 3
Put etha kaya pieces into cooked payar. Check for salt and add salt if required. Cook in a pressure cooker upto 2 whistles or until cooked.
Step 4
Now, grind coconut with cumin seeds and green chillies.
Step 5
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle. Add curry leaves and pour the cooked van payar into the pan.
Step 6
Cover with a lid and allow the steam to pass through the mixture in order to remove the raw flavor.
Step 7
Open the lid and cook the van payar.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.