Sura Puttu is a traditional South Indian side dish prepared by steaming shark fish & tempering it with onion & spices. The texture turns soft and flaky, and the spices added are very minimal so the fish taste stays as it is. It is commonly made in Tamil Nadu homes and served along with rice, rasam or even simple curd rice. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal.

This is also known as a healthy dish in many homes, and people say it helps for good strength and even for new mothers for lactation. Since the fish is cooked soft and then mixed with light tempering, it becomes easy to digest too. It is a good option for days when you want a home style fish dish without too much spice.

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About Sura Puttu

Sura Puttu is a very popular mild savoury dish made by steaming shark fish & tempering it with onion & spices. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal It is quite filling also, and you can make it when you want something light but still tasty for lunch.

This recipe has a nice aromatic flavor from onion, garlic and a bit of jeera powder that gives great flavor. The masala doesn't overpower the fish, so it stays light and mild mostly. You can add more coconut or even skip it, and both ways it comes out quite good. The sura fish has a soft meat, so it fits well for this dish.

You can try small variations like using pepper instead of chilli powder or adding few more small onions for a slightly sweeter taste. The fish can be cooked in a steamer or even boiled with little turmeric and salt also. Extra curry leaves gives a stronger aroma if you like that.

I usually make this when I get fresh sura fish from the market because it cooks fast and doesn't need much cleaning work also. Even kids and elders can eat this as you need not worry about biting into bones, also this is not at all spicy.

I had this after mittus delivery and even after gugus delivery too. Amma made this Sura Puttu often as it is said to increase lactation.

Sura Puttu Ingredients

• Sura fish - I used sura fish as it cooks soft and flakes easily. You can also use smaller pieces if whole fish is not available.
• Onion - I have used finely chopped onion as it gives mild sweetness and makes the puttu soft when mixed. You can use small onion also.
• Garlic - I have added crushed garlic because it adds strong flavor and blends well with fish. You can increase if you like more.
• Coconut - I have used little coconut for giving slight richness and gentle taste. You can skip if you don't want it.
• Coriander leaves - I have added chopped coriander for freshness at the end. You can skip if you don't prefer.
• Oil - I have used oil for tempering and roasting everything. You can use coconut oil also.
• Turmeric, Red Chili & Jeera powder - I add turmeric powder for the color and mild flavor. I use red chili powder for the spice and just adjust it. I added roasted jeera powder for that warm aroma.
• Tempering - I have used mustard seeds for tempering as it adds light flavor when spluttered. I have added curry leaves for aroma and soft herbal taste. I have used chopped green chilli to give slow heat and flavor while sautéing.

Similar Recipes

• Fish Curry
• Fish fry
• Masala Fish Fry
• Kambu puttu
• Puttu

How to make Sura Puttu Step by Step

1.Rinse the fish well and clean it. Then add in salt turmeric powder and give it a rinse. Now cook in a open kadai with enough water, a pinch of turmeric powder and required salt. You can see the color and texture change.

2.Once its cooked, peel off the skin and discard it, discard the center bone too, Now shred the cooked flesh and set aside. In a kadai - heat oil add mustard seeds let it splutter, then add curry leaves and green chilies saute for a minute.

3.Then add garlic and onion, sauté till slightly golden then add cooked fish.

4.Add turmeric powder, red chili powder and keep sautéing in low flame until there is no moisture.

5.Once you see the fish has blended well with the masalas and when it becomes dry, add coconut and roasted jeera powder.

6.Keep sauteing for few more minutes until its slightly browned. Garnish with coriander leaves, give a quick toss and switch off.

Serve with rice.

Expert Tips

• Fresh Jeera- I usually crush jeera fresh because it gives better aroma and blends nicely in the puttu.
• Shredding - I usually make sure the fish is cooked soft so it shreds without any hard pieces.
• Slow roasting - I have noticed the taste comes better when you roast in medium low flame. It browns slowly.
• Onion & garlic - I usually add little extra because it brings more flavor and soft texture.
• Removing bones - I always check twice for small bones after shredding so it is safe to eat.

Serving and Storage

Serve this with hot rice, rasam, sambar or even curd rice for a simple easy meal. It also goes well as a side for lemon rice or tomato rice too. Store any leftover fish puttu in the fridge and warm it little before serving so it taste fresh again. It stays good for about a day if you keep it closed properly..

FAQS

1.Can I use any other fish instead of sura?

You can try with soft boneless fish but the texture may change a bit.

2.Can I reduce onion?

Yes you can, but onion gives good flavor so I usually keep enough.

3.Can I skip coconut?

Yes you can skip it, the dish will still taste fine without it.

4.Does it become too dry?

If it feels dry you can add little more oil or small amount of onion.

5.Can I make this ahead?

You can cook the fish earlier and finish the tempering part before serving.

If you have any more questions about this Sura Puttu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sura Puttu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Sura Puttu Recipe | Fish Puttu Recipe appeared first on Sharmis Passions.

Cherupayar Thoran is a very humble Kerala style side dish made using green gram, coconut and few simple spices. It has that homely taste which you always find in Kerala meals. The soft cooked green gram blends so well with fresh coconut with a small hint of garlic and pepper.

This dish is not fancy or rich but has deep comfort feel in it. The aroma of coconut oil, curry leaves and green chili itself is enough to make anyone hungry. It is one dish you can make any day, even when fridge is almost empty and you still want something warm and tasty to go with rice.

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About Cherupayar Thoran

'Cherupayar' means whole green gram or moong bean in Malayalam, and 'thoran' means a simple dry stir fry with coconut. It is one of the very common dishes made daily in Kerala homes. The beauty of this dish is in its simplicity with no heavy masala, no strong spice, still it taste balanced and delicious.

The green gram is soaked overnight so that it cooks soft but not mushy. Then it is mixed with onion, garlic, fresh coconut and few tempering items. It is light, filling and gives nice satisfaction when had with hot rice. I always love such thoran because they come together quick and is healthy too.

There are few variations too. Some people add red chilli powder or tiny bit of cumin powder to make flavor little different. Few even add grated carrot with coconut for color. But honestly the classic version taste best with just minimal spices. You can serve it as side with rice, or even eat as evening snack with tea.

I make Cherupayar Thoran often when I am tired of heavy curries or fried dishes. It is filling but light on stomach. Sometimes I eat it with kanji or even roll inside chapati like dry filling. The taste never disappoints, it is always homely and satisfying.

Cherupayar Thoran Ingredients

• Green gram (Cherupayar) - I have used half cup whole green gram soaked overnight. It gives good protein, earthy flavor and soft texture. You can also use sprouted ones if you want more nutrition.
• Small onion - I used small onion for mild sweetness and balance. If you do not have, just use regular onion sliced thin, it works same.
• Garlic - I add few small garlic just for taste and aroma You can skip if you not like strong smell, but I feel it goes nice with green gram.
• Coconut grated - I have used fresh grated coconut, it gives nice texture and little moisture. Frozen one also okay but fresh taste better always.
• Green chilli - I add one or two slit green chilli for small heat and brightness. You can add more if you like more spicy side.
• Turmeric powder - Just a small pinch I used for color. It also makes the dish look brighter.
• Pepper powder - I have used a small sprinkle to give earthy and mild spice. It balances coconut sweetness very well.
• Coconut oil - I always make thoran with coconut oil only. It gives that Kerala flavor. Try not to skip, it changes the taste.
• Mustard seeds - I used for little crunch and nutty taste. Wait till it pop fully before adding next item.
• Jeera (Cumin seeds) - I add a small pinch of jeera while tempering, it gives nice flavor and also helps for digestion.
• Curry leaves - I always use fresh curry leaves, it gives freshness and lovely aroma to dish. If you not have, you can skip but flavor reduce little.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Beetroot Thoran
• Cabbage Thoran
• Beans Thoran

How to make Cheru Payaru Thoran Step by Step

1.Soak green gram over night. Rinse it well and then cook in pan with enough water and little salt. When it becomes soft but not mushy, switch off. If there is excess water, drain it. If there is only little then no need to drain it, Set aside.

2.Heat oil in a pan - add the items listed under 'to temper', let it splutter. Add small onion, garlic, green chili, saute till it turns transparent.

3.Add turmeric powder, pepper powder and salt. We have already added salt with green gram so adjust and accordingly. Mix well then add coconut.

4.Saute for 2 minutes then add cooked green gram.

Toss it well, cook covered for 2 minutes. Fluff it up and switch it off.

Serve hot / warm with rice and sambar or with any variety rice.

Expert Tips

• Soaking time - I always soak green gram overnight or at least for 6 hours. It cooks evenly and becomes soft but not break easily.
• Cooking stage - Do not overcook, I usually stop cooking when it just turns soft when pressed. If overdone, it becomes mushy and will not taste good for thoran.
• Tempering - I have noticed when mustard seeds and jeera splutter well in hot coconut oil before onion, it gives strong nice flavor. So do that patiently.
• Coconut - I used fresh grated coconut here. It gives more taste and keeps the dish moist. If you use frozen, thaw well before adding.
• Avoid extra water - Always drain cooked green gram well. If water stays, thoran will become soggy instead of dry and fluffy. I usually spread it few minutes before mixing.

Serving and Storage

Serve Cherupayar Thoran hot with steamed rice, sambar, rasam or even moru curry. It pairs very well with simple meals and kanji also.

Leftover thoran stays good in fridge for one day. Reheat gently or keep outside for some time before serving. Try not to keep it longer as coconut may turn sour after a day.

FAQS

1.Can I make thoran without soaking green gram?

You can, but it will take more time to cook and sometimes stays uneven. So soaking always better for good result.

2.Can I add red chili powder?

Yes, small pinch gives nice color and little spice. But traditional version mostly made without.

3.Can I skip garlic?

Yes can skip, though it gives lovely aroma and mild sharpness. Without it, dish taste more plain side.

4.Why my thoran turned too dry?

Maybe green gram was drained too much or less coconut used. Add some grated coconut or little coconut oil to fix it.

5.Can I make with sprouted green gram?

Yes, sprouted one tastes good and healthy too. But cook it very lightly so it stays crunchy and fresh.

If you have any more questions about this Cherupayar Thoran Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Cherupayar Thoran Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Cherupayar Thoran | Green Gram Stir Fry appeared first on Sharmis Passions.

Carrot Mezhukkupurati is a simple and healthy Kerala style stir fry which is made with fresh carrots, beans and a flavourful coconut oil based seasoning. This classic dish is mildly spiced and loaded with natural sweetness of carrots.  Carrot Mezhukkupuratti Carrot Mezhukkupuratti Recipe - Kerala Style Carrot Stir Fry. Delicious carrot poriyal which hails from...

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The post Carrot Mezhukkupuratti Recipe appeared first on Yummy Tummy.

Yam Poriyal, also known as Elephant Yam Stir Fry or Chena Kizhangu poriyal. It is a flavorful South Indian side dish made using cubed and cooked elephant yam sauteed with simple indian spices.  This yam poriyal goes good with rice and sambar, rasam, or curd rice. This easy yam poriyal recipe is not only delicious...

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The post Senai Kizhangu Poriyal Recipe appeared first on Yummy Tummy.

Drumstick leaves onion poriyal is a traditional South Indian stir-fry recipe made using fresh drumstick leaves ( murungai keerai ), onion and spices. The onion adds a subtle sweetness, while the drumstick leaves give the dish a unique texture and flavour. Drumstick leave poriyal is a healthy and tasty way to include greens in your...

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My son is a very picky eater, and he likes very few vegetables. So in today’s school lunch box, I used beet-cooked water to make the chapati dough since chapati is his favorite. The rest of the dishes are detailed below. Today’s School Lunch Box Menu has How to make Soft Beets Chapati I usually...

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Kothavarakkai poriyal is a basic stir fry made with cluster beans. Valued for its medicinal properties this cluster beans stirfry is a gluten-free, vegan addition to your everyday Indian meals.

The visit to Bengaluru this time has seen so many changes. My mother-in-law is finally hooked on blogger world. She is now curious about the new idea. She was talking about bloggers, YouTubers and plenty more who have daily appearances on her devices. So, the suggestion to be videoed while she was making the daily food was welcomed instantly. So as a start, we have kothavarakkai poriyal from her kitchen.

What is kothavarakkai?

The tender pods of Cyamopsis tetragonoloba are used as a vegetable known in regional languages as guar, gawarfali, the green seed pods that grow in clusters are the product of interest. Grown in crop rotation the guar plant notably provides the legume but also improves the soil by nitrogen fixation. The low-calorie pods are a good source of fibre and potassium.

Did you know?

The much-valued commercial flour improver guar gum is extracted from the endosperm of the mature dry seeds of this plant. This is used in breadmaking, the cheese industry and ice cream manufacture.

Ingredients for this kothavarakkai poriyal

This kothavarakka proiyal is made by my mother-in-law. It is one of the simplest stirfries yet very very tasty. Here is the list of ingredients you need to prepare this
Cluster beans or kothavarakkai is the main ingredient in this recipe. Wash and clean the beans. Remove the beans from the thick stalk. Pinch off the tail as it tends to be a bit chewy. Now slice the beans as thin as you like.
Tempering: the classic south Indian tempering is of mustard seeds that crackle to flavour the coconut oil, a touch of dals (split lentils ) for the crunch, followed by curry leaves and red chillies that further flavour the oil.
Seasoning: the recipe is usually just seasoned with salt. However, if you like it spicy use about half teaspoon of cayenne pepper powder can be added.
Garnishes: the final addition of the freshly grated coconut adds a lot of difference to the dish. Honestly, it doesn’t feel the same with the desiccated coconut. However, grated frozen coconut still manages a good bit of flavour.
Additional adds:
Shallots: sliced shallots can be added along with the curry leaves. This gives a wonderful aroma to the poriyal. However, this is not common in Tambaram kitchens so my mother-in-law doesn’t use it.
Cumin: if you don’t have mustard seeds, use cumin. The cumin (jeera) gives a different flavour to the oil.

How to make the poriyal?

As a part of this new journey, we have made a short mature video of how the poriyal is prepared. My mother-in-law is the one who is making this so the measurements in the video are approximate. However, you can follow the recipe card below to get the exact measurements and step-by-step instructions. Hope you will like and share this video too. 

Serving suggestions

Kothavarakkai poriyal paired with steamed rice, quinoa or millets with a classic gravy like sundakkai thengaarachukozhambu or podipotta sambhar is a perfect South Indian meal.
To make an easy wrap use a spinach phulka as the base and fill up with this poriyal. If you have cooked potatoes mash add it up to give a  filling wrap.

Meal prep and storage

The poriyal can be made and saved for about 3 days if refrigerated. If storing for a week, I avoid adding the coconut. Since the coconut added is fresh add it after thawing. The cluster beans stirfry is not the best to be frozen. It turns a bit rubbery if texture.

Stay connected

As we are exploring new ideas this year, hope you stay with us by subscribing to our newsletter. When you try this recipe don’t forget to let us know in the comments how you like it and rate the recipe with a 5-star rating. We will love to stay connected with you. Follow us on Instagram or Facebook to receive updates more often.

Eggs ? are a very good source of inexpensive, high-quality protein and are considered to be one of the most nutritious foods in the world. Eggs are such a versatile food, goes well with any vegetable and enhances the taste of any dish with it. If you are bored of normal egg bhurji try it with an add-on veggie to it, for a more healthy and tasty version. 

Broccoli Egg Bhurji is nothing but a combination of scrambled eggs and broccoli. Broccoli with egg is an awesome combination, makes a drool-worthy side-dish, filling and protein-rich food, good to go with steamed rice and rasam or chapatis/roti/bread. As broccoli needs less cook time, this side dish can be prepared in mins. This could be a quick breakfast recipe and also a perfect dish for the lunch box.

Broccoli ?  is an edible green plant from the cabbage family whose large flowering head and stalk are eaten as a vegetable. Every part of broccoli, the stalk, small leaves, and florets are edible. Usually, broccoli is sautéed, steamed, roasted, or grilled. Broccoli is a healthy addition to your diet whether cooked or raw.

Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber, and antioxidants. We all automatically think of citrus fruits when it comes to vitamin C, but did you know that broccoli provides an excellent source of vitamin C, a nutrient known to support healthy immune response. Broccoli is also a good source of vitamin k and calcium, two vital nutrients for maintaining strong and healthy bones. Broccoli is definitely a nutrient-rich vegetable that may enhance your health in a variety of ways.

Like all vegetables, broccoli has many different varieties. Regular Broccoli has a slightly bitter flavor compared to baby broccoli(Broccolini), which has more mild, with a sweet, earthy taste. And while regular Broccoli can be eaten raw, Broccolini is best when cooked. Today I am using regular Broccoli for making this bhurji.

My kids are not a big fan of broccoli. I somehow wanted to incorporate more broccoli in our diet. Luckily this method worked for me. Kids loved this combination of broccoli ? egg ?and I have no hard time giving broccoli to my kids. They even love it for their lunch box. It a great way to add this nutritious veggie to our diet, by making it more healthy, tasty and delicious. We like this bhurji as simple as in the recipe. But you could add spices like garam masala, crushed garlic, and chili powder to enhance the flavor.

Do give a try. Broccoli Bhurji is Egg-stremely delicious!!!!

HOW TO MAKE BROCCOLI BHURJI STEP BY STEP:

1.Cut the broccoli florets as small possible, to tiny florets(4 cups) and set aside.

2. Finely chop 1 onion and slit 5-6 green chilis.

3. Heat 1 Tbsp oil in a pan/kadai, add in 1 tsp chana dal and ½ tsp jeera/cumin. Sauté until chana is light brown.

4. Next, add the chopped onion, slit green chili and 1 spring curry leaves. Sauté until onions turn translucent.

5. Add 4 cups broccoli florets and salt as needed, give a stir and add ¼ cup water. Close lid and cook on med-high flame for about 3 mins.

6. Once broccoli is cooked, yet crispy(do not overcook), push broccoli to sides of the pan, break 4 eggs in between and sprinkle salt and pepper.

7. Continuously stir the egg mixture until thickens. Once the egg is almost cooked, mix with the whole broccoli mixture and sauté for a min.

8. Once done, switch off the flame and serve hot with roti/chapathi or as a side dish for steamed rice and rasam.

Healthy & Tasty Broccoli stir-fry is Ready to Relish!!

You might want to try these other side-dishes….

• Poha Rasayana
• Broccoli Egg Stir-Fry
• Corn Salad
• Stuffed Brinjal – Instant Pot
• Instant Neer Dosa
• Oven Roasted Okra
• Oven Roasted Cauliflower
• Ridge Gourd Curry
• Garlic Asparagus
• Guacamole with Indian twist
• Salmon-Asparagus Packet
• Onion Tomato Cucumber RAITA

Tried this Recipe?

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Thank you and Happy Cooking!

The post Broccoli Egg Stir-Fry appeared first on KaviRuchi.

Radish Seed Pods Potato Stir Fry | Mogri Aloo Sabzi | Sengre Aloo Dry Sabzi : Each year the season gets colorful in my garden because of the radish flowers (refer picture below). The first thing I sow in my garden after the frost is probably the radish seeds (this year my neighbor shared those...

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