Yam and Coconut Soup (Elephant foot yam curry)

Elephant foot yam? Now what is that? My kids were stumped. What a weird name! But if you see this yam, which is like a super large  yam or potato, it does indeed resemble an elephant’s foot!   In Indian cuisine this yam is used in almost every region although it is called by different names – Oal in the East, Chena (Kerala), sennai kizhangu in Tamil, sudan in the west and jimmikhand in the North.

In Kerala cuisine this yam is used in Avial (the traditional mixed vegetable dish) and in other similar dishes. My mom used to also add it to her shrimp curry or fish curry at times. And that’s why last week when I was cooking fish curry for my family, I thought why not create a vegan version for myself! That way I can still taste the deliciousness of the curry with the kodampuli (black tamarind that is native to Kerala) which I love so much.! Hence this vegan version was born.  Worked out quite efficiently for me actually since it took me the same amount of time -only 2 different pots to cook both versions of the curry.

Turns out that this yam has some medicinal benefits and is used in Ayurvedic system of medicine quite extensively.The curry turned out very tasty – how could it not? The unique flavor of this curry has a lot to do with using kodampuli(Garcinia cambogia). Kodampuli is a type of sour fruit that is indigenous to only kerala in India. It is available in Indian grocers that stock Kerala foods. If you are unable to get this item, you can substitute with tamarind or with green mangoes.

This soup is vegan and paleo. For an AIP version, all you need to do is skip the green chillies and the red chili (cayenne) pepper.

Suran Coconut Curry (Elephant foot yam curry)
Author: 
Recipe type: Main course, Soups
Cuisine: Indian, Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A tangy, mildly spicy and creamy soup of elephant foot yam with coconut milk and curry spices
Ingredients
  • 1 cup of suran (elephant foot yam) pieces cubed (I used frozen suran pieces after thawing the in hot water for 5 minutes)
  • ½ tsp thinly chopped ginger
  • 2 small green chillies slit length-wise
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder (adjust as per desired spiciness)
  • 1 tsp of salt (or as per taste)
  • 2 small pieces of kodampuli soaked in about 2 tbsp water (or you can use 2-3 tamarind pieces pit or 1 tbsp tamarind pulp)
  • ½ cup water
  • 2 cups coconut milk (canned or fresh- see recipe for making fresh coconut milk below)
  • 1 tbsp finely chopped red onions or shallots
  • 1 tbsp coconut oil
  • 1 sprig of fresh curry leaves
For getting coconut milk:
  • 1¼ cups of fresh grated coconut or (frozen grated coconut that has been thawed)
  • 2 cups warm water (divided)
Instructions
  1. Take a medium size cooking pot (I use earthen pot since that’s what’s used traditionally in Kerala and this imparts a nice smoky flavor to the curry). But you could use any stainless steel or non stick pot. Add the suran pieces into the pot. Next add the green chillies and the ginger. then add the turmeric powder, red chilli powder and salt. Next add the kodampuli that has been soaked in a tbsp of water for 5-10 mins(or you can use tamarind). Add the water.
  2. Place the pot on the stove on medium heat for about 2-3 minutes till you see the water boiling. Immediately put the burner on low simmer and cover the pot with a lid. Cook covered for about 10 minutes swirling the pot gently every 5 minutes or so in order to prevent the suran pieces from sticking to the pot. Next open the lid and add the coconut milk. Let simmer for about 3-4 minutes on low heat. Turn heat off.
  3. Heat the coconut oil in a tadka pan for about 30 seconds. Then add the chopped onions and saute till golden brown. Add the curry leaves with its stem. Pour all the coconut oil along with the onions and curry leaves into the pot.
  4. Serve with cooked parboiled rice.
For making fresh coconut milk:
  1. Take the fresh grated coconut (or thawed frozen grated coconut) and add to a blender along with 1 cup of warm water. Blend for about 1-2 minutes. Then strain using a large strainer into a container. Next take the coconut from the strainer and again add to the blender with another 1 cup of warm water. Blend it again for about 1 minute and strain this milk into the pot so you will have approximately 2 cups of coconut milk.
Notes
!For AIP version, skip the green chillies and the red chili powder

A Japanese meal on a weeknight!: Miso soup, salad with Miso Ginger dressing and Vegetable California rolls

DSC_1375 DSC_1372This Monday night at around 5 PM , my husband and I both look at each other and ask the unspoken question -“What are we doing for dinner?” I think for a few seconds and go ‘let’s make something really good’. The ‘really good’ from me was because I am trying to do vegan for a few weeks (not sure how long I will last). So I say ‘let’s make pooris and potato sabzi’! Poori sabzi is one of my favorite vegetarian meals.  Hubby says ‘wonderful, let’s do it’ and he volunteers to make the dough for the pooris while I go for a shower.  I come back in 15 minutes to see hubby trying to hide behind the children.  Finally he says sheepishly ‘Hon I missed the atta (whole wheat flour) from your grocery list. OK so that was the end of the poori sabzi craving 🙂

So it was after that, that I came up with the idea of going Japanese! In my house this is pretty common- to change directions radically especially when it comes to cooking! Hubby being an expert in sushi, I now volunteered him for making the sushi rolls. And I decided to attempt miso soup and miso ginger dressing. The family has always loved this wonderful miso ginger dressing at our local Japanese restaurant and I always wanted to try and make it at home. So today was going to be the day!  I washed and kept the sushi rice in a pot to cook while I googled for a good miso ginger dressing recipe.  I short listed three that I liked and then mixed them a little bit to try to mimic the taste of the dressing at our favorite local Japanese place.  I had to try mixing and changing proportions a little bit until I came pretty close to the benchmark I had set up for myself! Hmm…darned good I must say!

DSC_1372Next the miso soup was a breeze. Just Add spring onions and tofu to a pot of boiling water. And the mix in the miso along with some kombu pieces. I used sesame garlic tofu and so that additionally also added some flavor to the soup. It came out pretty darned good too.!

Hubby dear did a fabulous job as usual with his vegetable california rolls.  I have posted the detailed recipe for making sushi rolls here before.  What a team we make! So thus we delivered yet another successful and far from boring weeknight meal that all four of us loved!

So what are you waiting for? Turn your boring weeknight meal to a fabulous, fantastic one by making this meal!

Bringing this fabulous vegetarian Japanese meal to Throwback thursdays this week where my Chicken Curry from last week made it to the Features – Hurray 🙂 Also linking to Fiesta Friday this week.  Margy @ La Petite Casserole and Su @ Su’s Healthy Living are the co-hosts at FF this week.

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Miso ginger dressing

  • Servings: Makes about 1 cup
  • Time: about 15 minutes
  • Difficulty: Easy
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Ingredients:

  • 1/4 cup rice vinegar
  • ¼ cup olive oil
  • 1 tsp sesame oil
  • 1 tbsp honey
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 1″ by 2” piece fresh ginger, peeled
  • 2 small carrots, chopped

Method:

Take all the ingredients in a food processor and blend until you get a smooth creamy mixture.

Miso soup

  • Servings: Makes 4-5 servings
  • Time: about 15 minutes
  • Difficulty: Easy
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Ingredients:

5 cups of water

about 1/2 cup chopped scallions (spring onions)

1/2 cup tofu pieces (I used sesame garlic tofu)

4 tbsp miso paste

3-4 kombu pieces

Method:

Boil the water in a cooking pot. Add the scallions and tofu pieces. Cook them for about 2 minutes. Then add the miso paste and the kombu pieces. Turn heat off. Stir well to mix.  Serve warm.

Vegetable California Rolls

Check my recipe that I posted for Spicy shrimp Sushi Rolls here for making sushi rolls. Skip the shrimp and only add cucumber and avocado pieces for a vegetarian version.

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Lentil and Cranberry soup (Cranberry Rasam)

DSC_0414Rasam is a restorative and rejuvenating lentil soup with lots of black pepper, garlic and fresh cilantro.  It is generally eaten with some good old white rice. I have posted the recipe of Tomato rasam here before. Why cranberries in a rasam, you may ask? Well, necessity is the mother of invention and of improvisation:) Of late I have been trying to avoid tomatoes in my diet since they have been known to increase inflammation in the body and many ‘arthritis friendly’ dietis recommend eliminating tomatoes.  Recently I have also been on a gluten-free and dairy free diet as well. For me, that wasn’t as tough as having to eliminate tomatoes. All my south Indian ‘go to’ curries … Dal, sambhaar and rasam…need tomatoes! Without tomatoes, they didn’t taste half as good. 🙁

Then this evening while deciding what to cook and with a sudden craving for simple ‘rasam’, I noticed the cranberries inside the fridge. I had got a huge pack of fresh cranberries last week since they were supposed to be super beneficial for me and was planning to add them to my smoothies. So had a brain wave. Why not add cranberries to the rasam to get the tartness it needs? Couldn’t wait to try it! And the result – tasty rasam which tasted so much like normal rasam that husband dear could not even guess that something was different! That’s what I call a perfect substitute and this one has added medicinal benefits too! Cranberries provide us with an astonishing array of phytonutrients. Many of these phytonutrients offer antioxidant, anti-inflammatory, and anti-cancer health benefits. Cranberries are a very good source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, copper, and pantothenic acid. You can read more about all the goodness of cranberries here.

The rasam also has garlic and turmeric additionally which are also beneficial for the arthritis patient. Turmeric helps reduce inflammation and also is an effective pain reliever. Garlic also has anti-inflammatory properties. Normally I add tamarind to the rasam but the cranberries provided enough sourness so that eliminated the need for tamarind.

I hope you like this cranberry rasam! Maybe you can make this for your thanksgiving dinner! 🙂 I am bringing this cranberry lentil soup to Fiesta friday and to Foodie Fridays this week.


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Lentil and Cranberry soup (Cranberry Rasam)

  • Servings: Makes about 4 servings
  • Time: About 30 minutes
  • Difficulty: Easy
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Ingredients:

  • 1/4 cup yellow lentils (Toor dal)
  • 4 cups water
  • about 18-20 cranberries (reserve 5-6)
  • 1/2 of a medium size onion
  • 4 cloves of garlic, chopped fine
  • 1/4 tsp red chilli powder (cayenne pepper)
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1/2 cup fresh cilantro leaves chopped fine
  • 1 tsp cumin powder(preferably freshly roasted)
  • 1 tsp freshly crushed black pepper
  • 1 tsp coconut oil(melted) or olive oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp methi (fenugreek) seeds
  • 1 dry red chili , cut into two pieces 3-4 fresh curry leaves

Method:

Take lentils in a medium size pot or a pressure cooker if you have one and wash the lentils thoroughly 3-4 times until the water starts running clear.  Add the 4 cups water and also add the onion, cranberries, garlic, salt, turmeric and red chilli powder.  Cover with a lid and cook on medium heat for about 20-30 minutes (cook for 3 whistles if using pressure cooker). Check to see if the lentils are fully cooked. if not add more water and continue cooking until lentils are very well cooked and almost mashed. Check consistency at this point – add more water if needed so that you get a watery soup like consistency.

Continue cooking on low heat and add the cumin powder and black pepper powder and after 1 minute turn the heat off and add the fresh cilantro leaves. Keep this aside.

Heat a small pan (tadka pan) and add the oil. When it gets hot, add the mustard seeds. Once they start spluttering, lower the heat to low and add the cumin seeds and the methi seeds.  Wait for about 1 minute until the methi seeds turn dark brown. Turn the heat off and add the dry red chillies and the curry leaves.

Pour the above tadka (oil mixture) on to the lentils mixture. Add the reserved cranberries. Cover with a lid for about 2-3 minutes so that the cumin and methi seeds turn soft.

Serve rasam hot with some white rice.

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Adzuki Beans and Pumpkin coconut curry (Matanga Erisheri)

I did a guest post for Elaine from foodbod this week. And of course since this was for Elaine it had to be vegetarian, gluten free and healthy! So I thought of making this red chori (adzuki beans) and pumpkin curry. Check out my recipe by visiting Elaine’s blog where you will find hundreds of other delicious and healthful recipes! 🙂 Click this link to go to her blog: Matanga Erisheri recipe – Guest post for Elaine

Welcome to this week’s WWYFM? post, coming this week from the lovely Indu from Indu’s International Kitchen, a blog packed full of fabulous recipes which Indu manages to find the time to not only cook, but blog about too, in her busy world! I’ve lost count of how many of Indu’s recipes I’ve loved and liked and the many conversations we’ve had: just another of my lovely international friends that I’ve made in blogworld 🙂

So, what would you feed me, Indu?

Elaine was one of the very first friends I made when I started
blogging a little over a year ago! And who doesn’t like Elaine? Her
warmth and kindness easily comes through her delicious and healthful
recipes as well as through her blog. Elaine is the Goddess of
everything ‘Healthy’! She not only strives to make healthful dishes
but she also is extremely creative about doing so! She has made an
incredible array of dips thus far, each one outsmarting the other in
terms of creativity of blending ingredients and acquiring perfect
textures! As for salads, Elaine has one for every day of the year!
Just check out her recipe index if you don’t believe me!

So when a few days ago, she asked me to write a ‘guest post’ for her
‘What will you feed me’ series, I was more than ‘honored’ …I was
simply ecstatic! And I also knew instantaneously what I would make for
her! There was this delicious red beans (adzuki beans) and pumpkin
curry that is a traditional kerala dish that I had been meaning to
post for some time now but somehow never managed to until now and so I
thought that was something Elaine would just love! This curry is also
served as one of many side dishes in a Kerala vegetarian feast (sadya)
which is served over a banana leaf. But when served with some cooked
parboiled rice, this can be a perfect comfort meal.! The red beans and
pumpkin in a coconut gravy is a delicious combination of flavors –
mildly sweet, mildly spicy and so creamy!

Red chori(known as payaru in malayalam) also known as adzuki beans,
are small, oval, dark-reddish brown beans. They have a strong,
unsually sweet flavor and creamy texture. In India it is more commonly
used in south indian cuisine. They are also called as red cow beans
and these beans are highly nutritious – rich in protein, fiber and
folic acid.

This curry is fairly easy to make as long as you have a pressure
cooker (to cook the beans) and a food processor to grind the coconut!
🙂 Yum! Hope you enjoy this delicious curry and thanks Elaine for
inviting me to make something special for you! I wish I could invite
you in person to my home and treat you to an entire Kerala sadya! 🙂

Adzuki Beans and Pumpkin coconut curry (Matanga Erisheri)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A delicious curry made of adzuki beans and pumpkin in a coconut curry base which can be eaten with rice or simply served warm as a soup!
Ingredients
  • 1 cup red chore or payaru (adzuki beans)
  • 1½ cup water
  • 1¼ cup pumpkin pieces 1 inch by ½ inch pieces
  • 1 cup water
  • 1 tsp salt
  • 1 tsp red chilli
For the ground masala
  • 1 cup freshly grated coconut (or fresh frozen grated coconut that has
  • been thawed to room temp)
  • 1 tbsp cumin seeds (jeera)
  • 1 small clove of garlic
  • ½ tsp turmeric powder
  • ½ cup warm water to grind
For the tempering
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2 dry red chillies (optional)
  • 4-5 fresh curry leaves
  • extra 8-10 pumpkin pieces for topping
Instructions
  1. Rinse the beans in water and place in a pressure cooker with the
  2. water. (Do not add salt now as the beans will take longer to cook).
  3. Pressure cook for 3 whistles. Take off the heat and let cool for a few minutes until all steam has escaped and open the cooker.
  4. Add the pumpkin pieces to the cooked pairu by adding the additional 1 cup
  5. water, salt and red chilli powder and cook again covered (without
  6. whistle though) for 2-3 minutes until the pumpkin pieces are cooked.Take off heat and keep aside.
  7. In a food processor, combine all ingredients under ‘ground masala’ and
  8. grind everything to a fine paste. Add this paste into the bean and
  9. pumpkin mixture and turn the heat back on. Cook for 1 minute or so
  10. until the mixture begins to boil and then immediately turn heat off.Set aside.
  11. Finally in a small pan, heat the coconut oil and add the mustard seeds
  12. and heat on medium until they start to splutter. Turn heat to low and
  13. add the dry red chillies and the fresh curry leaves. Then add the
  14. extra pumpkin pieces and fry lightly for 2 minutes until the pumpkin
  15. pieces are cooked and add the entire pumpkin and oil mixture into the
  16. cooked bean and pumpkin curry and stir.
  17. Serve the curry hot with some cooked parboiled rice.
Notes
You can cook the beans even in a regular pot instead of a pressure
cooker however, you will need extra water and will need to cook for a
longer time 9at least 20 to 30 minutes)
The red beans if very old could be really hard (depending upon where
you buy them) and in which case soaking them in water for a couple
hours would be best.
You need to use good quality coconut and pure extra virgin coconut
oil! to get the best taste.( I prefer Better Body Foods brand of
coconut oil and Daily Delight brand of frozen grated coconut)

Beets in a yoghurt sauce (Beet root pachadi)

 

IMG_0092Pachadi is the name (in Kerala) for any side dish curry that is made using yoghurt and a vegetable like green mango, ash gourd, carrots or beet root. It is really an accompaniment to the main course, which is usually rice and some other vegetable curry.  Growing up, ‘kumbalanga(ash gourd)’ and green mango pachadi was very common in our home. Both the kumbalanga(ash gourd) pachadi and the green mango pachadi is made using a mix of yoghurt and coconut milk. For the carrot and the beet root pachadi though, only yoghurt is used (at least that’s how my amma used to make them). Now I have started making carrot and beet pachadi also regularly since this is a good way to get these healthy veggies inside my kids – mix it up with plain white rice and it tastes so yummy! My daughter especially loves the pink color of the beet pachadi! So its a winner! She is happy and her mama is happy!

This is a very simple recipe and can also be served as a cold soup.  The beauty of this dish is really in its simplicity. The mild flavors of mustard seeds and the yoghurt with the curry leaves goes so well with the slight sweetness of the beets. By the way, did you know that beets are so healthy for you? I have enumerated the health benefits of beets in several of my posts before, so will not do so again. But you could check this post. I also added the beet greens this time along with the beets. Tasted simply wonderful with plain white rice.  I didn’t even need a main curry dish!

Beets in a yoghurt sauce (Beet root pachadi)

  • Servings: About 3-4 as a side dish with rice
  • Time: about 20 minutes
  • Difficulty: Easy
  • Print

Ingredients:

1 tsp coconut oil
1/2 tsp mustard seeds
1/2 of medium size red onion,finely chopped (or 4-5 pearl onions, finely chopped)
1/2 medium size beet about 1/2 cup grated
Plus bunch of beet greens 1/2 cup chopped
1 green chilli chopped finely
4-5 fresh curry leaves
1/4 tsp salt
1/2 cup yoghurt plus 1/2 cup water

Method:

1. Heat the coconut oil in a small kadai or a wok style pan. Add the mustard seeds and wait for them to splutter (in about 2 -3 minutes on low heat)

2. Then add the chopped onions and saute for 2-3 mins and then add the green chilli pieces, fresh curry leaves and the salt. Saute for another 1 minute.

3. Next add the grated beet and the chopped beet greens and stir for another minute. Then cover and cook for about 2 minutes on low.
4. Next take the yoghurt and water in a small bowl and mix well using a whisk until smooth and no lumps.

5. Pour this into the pan with the beets and stir and cook for about 30 seconds on low and then turn the heat off.

Enjoy with plain cooked parboiled rice or plain white rice.

Notes:

You could substitute the green chilli with a pinch of red chilli or cayenne pepper

Turn heat off as soon as you add the yoghurt otherwise it will curdle on high heat.

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