Pork and Koorka

Overview
A typical pork dish made by Christians in Kerala especially in Trichur.  Koorka or Chinese potato cooked with pork becomes very flavorful and delicious.  More than the pork I like the koorka which gets all the flavors from being cooked with the pork.  This year when I went to India I got to make this dish with my mother. Fresh Koorka  does make a big difference is taste and texture for this recipe. Though cleaning fresh Koorka is a tedious job the end result is definitely worth it.

Pork with Koorka

Ingredients
Pork cut into pieces - 2 pounds
Cleaned fresh koorka about 1 1/2 pounds
Ginger cut into thin long slices - 2 inch piece
Green chilly - 6 - 7 split in center
Shallots thin sliced -  8
Curry leaves - 2 sprigs
Chilly powder - 1 teaspoon
Coriander powder - 1 teaspoons
Turmeric - 1/2 teaspoon
Salt to taste

For Saute
Oil - 4  tablespoons
Shallots - 8 - 10 thin sliced
Garlic - 8 - 10 cloves thin sliced
Curry leaves - 2 sprigs
Coriander powder - 2 tablespoons
Chilly powder - 1 1/2 tablespoons
Black pepper powder - 1/2 teaspoon
Garam masala powder - 1 tablespoon

Steps
1. Mix the clean cut pieces of pork in a pressure cooker with thin sliced shallots, ginger, green chilly, curry leaves, chilly powder, coriander powder , turmeric and salt. Cook till the pork is done one whistle.

2. Turn off the heat. Add the cleaned koorka to the pork and cook covered  till the koorka is cooked well.

3. In another pan heat the oil. When the oil gets hot add the thin sliced shallots and garlic and saute till the shallots become slight brown,

4. Add the Chilly powder, coriander powder, black pepper powder and garam masala and saute well. Add the Curry leaves. Saute few more minutes.

5. Add the cooked pork and koorka to this and mix well. Saute till almost all the liquid has evaporated.

Serve hot with plain rice and other curries.

Inri Appam and Paal(Unleavened Easter Bread)

Overview
Special Appam made on Maundy Thursday by Christians in Kerala. A very simple unleavened bread made during Easter time and served with a special sauce made with coconut milk and Molasses. The head of the family cuts the appam after prayers and distributes it to others in the family dipping it in paal according to age(eldest to youngest). Traditionally the palm leaf got on Palm Sunday is used to make a cross on the appam.

Inri Appam and Paal

Ingredients for Inri appam
Idly rice - 1 1/4 cup
Urdu Dal - 1/4 cup
Fresh grated coconut - 3/4 cup
Garlic - 1 clove
Shallots - 5 - 6
Cumin seeds - 1/2 teaspoon
Salt to taste

Steps to make Inri Appam
1. Soak the rice and Urdu Dal in plenty of water for about 4 - 6 hours.
2. Grind the rice and Urdu Dal to a smooth paste with just enough water the batter should be thicker than idly batter.
3. Grind the coconut with shallots, cumin, garlic coarsely.
4. Mix all together to make a thick batter with salt to taste.
5. Pour batter to a oiled flat steaming vessel . Make a cross with the palm leaf and place at the center of the appam.
6. Steam for about 10 - 15 minutes till the Appam is cooked well. Makes about two 8 inch appams.

Let it cool to room temperature before cutting. Serve pieces of Appam dipped in the Pal.

Ingredients for Paal(Sauce for Bread)
Coconut  milk( canned coconut milk can be used but fresh coconut milk does make a big difference) - 2 cup
Molasses - 1/2 - 3/4 cup
Pinch of salt
Rice flour - 1 tablespoon
Cumin seed powder - 1/2 teaspoon
Dry ginger powder - 1/2 teaspoon

Steps to make Paal
1. Mix the coconut milk with   molasses and bring to boil.
2. Mix the rice flour with 1/6 cup water and add to the boiling coconut milk mixture.
3. Bring the heat to medium and keep stirring till the milk has thickened.
4. Mix  3 tablespoon of coconut milk with the cumin and dry ginger powder and pour to this mixture with a pinch of salt.
5. Keep stirring till it starts to thicken. Turn off the heat and continue to stir for few more minutes.

Serve with appam

Mint Mango Chutney

Overview
The refreshing taste of mint combined with the sour taste of green mango make this a perfect condiment for fried rice,  biriyani and all kinds of Indian breads. Fresh grated coconut is the base of this chutney. Mint leaves, green mangoes, ginger, green chilly ground with fresh grated coconut is an easy a delicious chutney to make.

Mint Mango Chutne

Ingredients
Fresh Mint leaves - 1 cup
Green mangoes cut into pieces - 1/2 cup
Ginger 1/2 inch piece
Green chilly - 4 - 5
Fresh grated coconut - 1 cup

Steps
1. Wash the mint leaves well and keep aside.
2. Peel the ginger and make to small pieces.
3. Mix the fresh grated coconut, mint leaves, ginger, green mango pieces and green chillies in the blender with about half cup water and make it into a smooth paste.

Transfer to serving dish and chutney is ready to serve.