Traditional Flavors
On those days, whether at home or on wedding occasions, food was always served in ceramic pots.
Let’s begin with the traditional tastes of Kozhikode. Due to the abundance of coconut, coconut oil, and coconut are indispensable ingredients in Kerala’s unique dishes.
These dishes were mainly prepared for small family gatherings. In the past, if there was a long gap between weddings and other special occasions, Families would plan a get-together. They can be described as resources that strengthen relationships.“Family is sweeter when it’s together.”
Some are given below.
KOCHIKKOYA
‘A nostalgic taste of Kozhikode’ , in its traditional way
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INGREDIENTS
- Red rice flakes – 2 cups
- Thick coconut milk – 2 cups
- Small banana (njalipoovan) – 1/2kg
- Chopped ginger – 1tsp
- Ginger juice – 1tsp
- Chopped shallots – 1/4 cup
- Lemon juice – 1tbsp
- Sugar – 1 cup /(according to your taste)
- Salt – 1 pinch
Prepare as Shown in the video
Eenthumpidi
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A traditional, mouthwatering dish from Kozhikode, Kerala, that is not so familiar to the newer generation. It is made from Eenth (in Malayalam), the nut of the Cycas circinalis tree, found in countries like India, Sri Lanka, and parts of Africa. This tree is considered endangered. The dried nuts of the tree are collected, processed, and ground into fine flour.
The flour made from Eenth is used to make various traditional dishes, such as steam cakes, pathiri, and more. One unique dish made from this flour is Eenthumpidi, a delicious treat that holds a special place in the culinary heritage of Kozhikode. It is always served with cumin porridge.
The main ingredients of this delicious dish are meat curry, coconut, and Pidi (made using this flour).
Eenth Tree
Eenth (Nut)
Coconut Paste Preparation:
Ingredients:
- ¾ cup shredded coconut
- 5 shallots
- 1 tbsp fennel seeds
- Water (as required to grind)
- In a mixer jar, add ¾ cups of shredded coconut, 5 shallots, and 1 tbsp of fennel seeds.
- Add water gradually to help grind the ingredients.
- Once blended, set the mixture aside.
Ingredients for beef curry preparation:
- 2 tbsp cooking oil
- 1 tsp fenugreek seeds
- 1 tbsp crushed garlic
- ¾ tbsp crushed ginger
- 1 ½ cups chopped onions
- 5 green chilies (split lengthwise)
- ¼ cup roasted coriander powder
- 1 tbsp red chili powder
- ¼ tbsp turmeric powder
- 1 large chopped tomato
- 4 cloves
- 1 piece of cinnamon (5 cm)
- ½ kg meat with bone (beef)
- ¼ cup chopped coriander leaves
- 1 stem of curry leaves
- 1 tbsp rock salt (or as required)
- ½ cup water
Instructions:
Place the pressure cooker on the gas stove and add 2 tbsp of cooking oil. Heat it.
- Add 1 tsp fenugreek seeds and let them sizzle for a moment.
- Add the crushed garlic, crushed ginger, and chopped onions. Sauté them.
- Add the split green chilies, roasted coriander powder, red chili powder, and turmeric powder. Stir everything well to combine.
- Add the chopped tomato and stir.
- Add the cloves and cinnamon stick. Mix to release the flavors.
- Add ½ kg of meat with bones (beef). Mix everything well until the meat is coated with the spices.
- Add the chopped coriander leaves and curry leaves. Stir.
- Add 1 tbsp of rock salt (or adjust to taste) and ½ cup of water. Stir everything to combine.
- Close the lid of the pressure cooker and cook on high heat until 3 whistles.
- Then reduce the flame to low and let the curry cook for another 13 to 15 minutes.
Once done, release the pressure and open the lid. Beef curry is ready.
Final Ingredients:
- 3 cups of water
- 1 tsp salt
- 2 cups of Eenth flour
- Oil (for greasing hands)
- Beef curry (already prepared)
- Ground coconut.
Instructions:
- Place a pot on the stove and pour 3 cups of water into it.
- Add 1 tsp of salt to the water.
- Once the water is boiling, gradually add 2 cups of Eenth flour to it.
- Boil for about 30 seconds, stirring continuously.
- After boiling, stir well to ensure the flour is fully mixed in with the water.
- Add water and knead well
- Apply some oil on the hands and shape the dough into small balls, known as pidi
- Place the shaped pidi into a steamer.
- Steam for 15 minutes until they are fully cooked.
- (Instead of steaming, you can boil it in water and strain it).
Preparation:
- In a separate large pot, add the prepared beef curry.
- Add ground coconut to the curry and mix well.
- Once the curry begins to boil, add the steamed pidi to it.
- Stir the curry and pidi together, ensuring the pidi absorbs the flavors.
- Let it boil for 5 more minutes and then turn off the stove.
Serve the eenthumpidi along with a side of cumin porridge.