Village Food India - UNSEEN INDIAN FOOD + Queen of Chutney in Kerala!!

hey everyone hope you're having an amazing day it's mark Wiens i'm in canada on the east coast of india in the state of kerala and today we're gonna do a mix of things but first we're gonna go into the ocean with some fishermen where you are gonna harvest some mussels and we are going to prepare uncle is gonna make for us an entire Arab Indian Kerala style masala goat and so we're gonna see the process we're gonna eat and I'm gonna share all the food with you in this video [Music] [Music] the special opportunity now to go out with a Fisher man to harvest some mussels and so we're hiking down to the water we're gonna go in a boat this is our fisherman captain he's just taking the boat from the inlet of water out to the sea where we're gonna get on end because yeah actually them they're not that far just out there at the rocks for the mussel harvesting mussels yeah [Music] hello hello approaching all the fishermen they're loving it that's cool okay so from here we're gonna take the GoPro we're gonna try to jump down we're gonna try to see you but yeah I mean the part the part that's hard is that you can't anything we made it back to shore safely thank you very much just say hello to a fisherman walking past them he has a stingray and some threats as well okay so the green ones right fresh passion fruits right off the vine green passion fruits and so the next plan for the day is that we're gonna do some home village style cooking but just really home cooking not only Kerala food but from this even from a note specifically from canoe right okay it's just a green paradise it's so beautiful and coming to this is the house here yeah okay awesome [Music] and so they also have an entire farm here I mean fruit trees are everywhere coconut trees are everywhere but they have guinea fowl they have chickens and roosters and they have the king of the farm as well [Applause] [Music] we're arriving to another house now we're gonna show us cooking something or maybe making the Chucky's and the puto but you could just say this loud slapping on the stone and over here she is washing clothes but then that's slapping them out on that stone I always like to end up with too much like liquid ugh you have to be like soft kind of at the same time I'll be here all day [Music] so she's getting started on the coconut chutney so that shredded coconut which she plucked some fresh curry leaves and some chilies and then she's just mashing that grinding that up and kind of be kind of be careful so it doesn't turn to like pure coconut no because if he could see the juices coming out she just added so we picked those green passion fruits but she added both the seeds and the peel of the green passion fruit and now she's just smashing those the juices splattering out onto my lens right there but you can smell the aroma like the sourness and also some garlic goes in some of the coconut which is the base and if you're just smashing that the juice and she picked it up like a snowball out of it with her with her hand like perfect sphere of chutney you try this even try to like juggling the ball of chutney good the coconut no coconut curry leaves yeah juicy Nestle it's not as sour as I was expecting though actually the passion food is not sour it's more sweet lightly sour a little bit sweetness mm-hmm the sweetness is not from passion food it's from the coconut net you're right the coconut juices are giving that sweetness and the birds actually that comes a true flavor also it's not it's not spicy from the bird's eye chili but it's you can taste the aroma of enjoys yeah for Nate yeah master mitt and curlies she made mint chutney that's mint with curry leaves and also with that coconut as well and then like just she's just like scrapes it up with her fingers and makes a perfect ball a ball of chutney yeah chunky mint with it's just been like mashed and bruised and all the aromas and oils have come out of it oh yeah so frigate because all the stocks are in there - yes the oilers mint garlic oh yeah the garlic mmm that's delicious it's almost like a salad [Music] the boo - so what's that coarse grind all by hand the rice is soaked and then pounded into a course of course not not even a powder it's more of just a coarse grind so you still have the crunchy yeah pieces of rice just mashed and now she's doing it by hand in the traditional method using a wooden mortar and pestle [Music] well it's actually a real powder yeah Wow so actually it does I thought it was just gonna be a coarse powder but it's a very very fine powder but what they did is they shifted it so that they only get that really fine powder then the bigger chunks still go back into the pounder and with that very very fine fine powder they're gonna make they pot though there it is an infidel and so we're walking over where they're frying it he okay this it is d that's mixed in also to hold it together and then that's Friday and then it when you when she fries it it really like kind of puffs up and she fries it until it's golden brown as well the next up she's making another dish convertible canoe adopem which are it's a different it's also made with rice but made the night before yeah it's a rice batter flour here she made it instantly because of you because you can usually be like so it has a little bit of a sour taste yeah and then in any way she fries it in like little batter balls in oil [Music] okay so some curry leaves and garlic I'm loving the way they use curry leaves in almost everything in Kerala so far but curry leaves and garlic go into the scrambled eggs and that's gonna we're gonna eat that along with those pancakes that they fried let's take two neat bottles and to canoe dapple and let's take some curry a little bit of mint chutney coconut shall we shall I keep it here perfectly so it's ready for you thank you the village food so I'm gonna start with the nay Patel and you can see ya they puffed up you when they fry they're just puffed up and into a balloon and you can take I think you can take a piece of it you can feel how crispy it is but on the inside it's actually like gooey though and I'm gonna grab some of that then I'm gonna dip it into the egg [Applause] oh well feel good the aniseed in the Nevada and then the curry leaves the Chili's the crunch of the onion the egg just kind of like curdles into it I'll follow that with some of the chutney the coconut chutney the sweetness of the coconut the juiciness of it and the crunch and then the curry leaves again like the curry leaves are just powering it and then all that pancake is amazing because it's kind of like it's crumbly but at the same time it's fried on the outside UT so you taste that crunch and then you can just kind of mix and match the different chutneys the mint chutney so refreshing and then the passion fruit on you well yeah mmm just a tiny bit sweet but it has this like multitude of textures because it's like a half circle and the way she poured that dough that batter into the oil and it fried kind of unevenly so some bits are crispy some bits are gooey you can see even on the inside there's like little air bubbles in it as well so it it's kind of like like spongy yeah the texture of that is great I think it would go great with the chutney hmm those cheese and the egg is just so good and just fried up like in minutes I want it to Rio pond that chutney with the eggs and the piece of passion fruit in there too the piece of passion true there's like juices and oils in your mouth so tasty so good the combination all the ingredients like if you like just look around all of the ingredients are from here and from here and from here everything is from here everything made by hand quick meal bye bye bye what a meal what hospitality beautiful place and actually we're now walking back to the hotel for lunch now a bigger lunch is a back at the beach house they're preparing lunch we have some fresh pomfrit white pomfrit Andy there's a paste of chilli powder ginger paste tamarind coriander and some other spices so he's in turmeric in there too oh you can see that yellow undertone underneath the chili but he's just wiping that on to the palm Brett filling in the crevices filling it all in I'm in and that's gonna fry in coconut oil called it [Music] instantaneously as he set that on to the oil on to the hot point the aroma of the coconut oil comes out but not only the coconut oil but mingling with the chili with the ginger with the tamarind well hello little guys [Music] santé oh it's a starter you need to take the banana put with the puppet crush it really good then I'll pour this ghee on it it's really good peel the banana on top of the popper done yeah and then crush a little bit of sugar and mix it all together with sugar you want like a banana crunchy paste everything needs to mix in right okay and now you're gonna add ons mell that mm-hmm that is like a banana pudding yeah with a buttery flavor uh-huh and Iggy and finger-licking good yes that is amazing appetizer is completely thank you thank you very much looks like some beans with okay and then this one is the of yeah have you yeah as soon as you ladle that onto my banana leave you can smell the aroma of the mustard seed in there and rice okay give you a try oh this is the samba okay thank you yes so all the dishes are served the fish fry the ovule the vegetable curries the rice the fish curry but yeah I have to begin with that pump graph right and you can see just how juicy juicy it is and just that spice buildup okay I'm not even gonna mix it with anything just straight fish first Oh mm-hmm it's awesome that Cameron tastes yes the camera knows forgot about that Cameron miss our camera into the the ginger yeah sure in there do Geraldton yes oh and just the texture of it the freshness of it ready to injure are the same thing that coconut oil that just like seals that seals the paste into the palm breath oh wow that's just ultra flavor and just though the way pumper tis such a wonderful fish so median so it's just so like oily juicy - Wow okay this dish is called a VL which is a common dish in in throughout Kerala it is a vegetable curry there's a mix of vegetable so you can see the mustard seeds in there you can see the curry leaves and then you can see the curdled coconut milk that mix that's a part of this okay so it's not coconut milk it's actually grounded Gironda shredded but you can see the you can L you can see it about that texture yeah yeah good it's thickened rich from the coconut Millie and then it's flavored with the curry leaves you taste the mustard seed the coconut is so well defined so well pronounced in so many of the different dishes [Music] okay next up this is the mackerel with the spicy curry there's tomatoes in there there's chilies and then I think a bunch of onions as well okay we were just served this is the paste from the bottom of the pan of the pump right so that's chili paste and ginger but caramelized and tamarind all caramelized in coconut oil and its own fish juices look coconut oil really comes dude knows about that that is like pure coconut oil that's salty crunchiness know that yeah it really does I did not want this meal to end well what a meal and that signifies that you're done you are satisfied you are happy okay and now it's time for dessert rice and milk and ghee so it's kind of like a drinkable rice pudding yeah and now I'm gonna I'm gonna lean back as I take dessert yeah it is it's like a drinkable rice pudding you even feel the grains of the rice and get the milk you get that like butteriness of the ghee the the cardamom and the cashews in there too [Music] and you could also not ask for a better sink location either overlooking the beach almost feel like I'm swaying in the palms here - that was incredible [Music] and we're gonna get started on the entire goat preparation here at the house the goat is ready to go it's fresh the first process the fire is going the water is on we're gonna boil it first and then like yeah they're gonna put they're gonna give it the Kerala spice treatment [Music] it's just a small good I think it said six or seven kilos put it into the boiling water added salt and turmeric and now he's we're coming to the pepper vines this may be nothing in the world better than fresh peppercorns right off the vine and into the goat the lid goes on that's gonna boil for about 30 minutes until it tenderizes until that liquid the turmeric the green pepper soaks into the meat and Kerala is known for their pepper for so many years pepper is why so many people came to Kerala why so many traders why so many people from across the Ray B&C from Portugal came to Kerala in the first place and so this whole goat cooked by uncle is really going to demonstrate the fusion the melting pot that Kerala is the goat is boiling for another 15 minutes we're gonna move over to the table and uncle is gonna make chili curry paste a paste of spices that's gonna marinate that's gonna rub it's gonna rub on to the goat and so he started off with a base of ginger-garlic paste and then he added in Kashmiri chilli powder he added in turmeric he added in rough coarsely chopped coriander he added in some turmeric some coconut oil and then just like really massaged it out with his fingers getting that like texture right and it just the aromas the spices that is that's the Kerala paste treatment [Music] that was incredible that entire plate spice marinade paste he just wiped you just massaged it into every crack into every crevice and now that's just like the aroma you can smell that paste you can speak and now it's gonna get roasted over the fire so they they added some charcoal through the fire they added some wood and then the most interesting that thing that they added are the coconut shells which are also going to burn and also provide fragrance to the fire to the entire goat roast [Music] so the goat wasn't spinning quite properly on that spit so we decided to take the backup procedure backup strategy which is the big grill over the over the rocks that way can just sit there chill there but it only is gonna grill for about 15 more minutes I think and it should be ready just about a 45-minute grill process [Music] coconut oil no yeah [Music] chitty-chitty oh yeah a little bit chewy but flavorful I think we need a little more a little more time time yeah we need more time [Music] the goat is ready you can see how just all of that spice has just caked on caramelized on and they really decorated it nicely they put it on banana leaves then they added sprinkle the un-- a bunch of onions sprinkled on some lime juice and now he's just gonna divvy it out he's gonna cut it up chop it up so we can all feast upon it you always always begin with the drumsticks looks nice voice of spices yes and you can feel it it's hot and aroma of mutton yes for sure the whole mutton cheers Cheers [Laughter] the spice mixture is amazing very nice mm-hmm I'm getting that ginger taste mm-hmm as well as garlic and near the chili powder is all mmm yeah kind of fill it on you're looking a little bit the flavor of that paste and caramelized you know I think we'll be good yeah tracing it with some onions even or a cucumber cucumber I like that contrast Oh mmm but this the freshness of that meat to the actual meat itself shines it's not soft and tender it has that natural chewy realness to it yeah natural that's it [Music] [Music] whoa okay that's a little break that was a little lower than I expected but we've come to the end of today you can hear the sound of the waves crashing against the rocks but that was a fantastic day there was just a lot of fun huge thank you to Evan from food and travel I'll have his link in the description box but he makes amazing videos local videos in Kerala and traveling as well and it's just a great fantastic guide and to everybody at seashell Harris Beach home it's a home I love how they call it a home because it really is a home and you feel like you're you're treated like you're at home here and so big thank you to all of them for hosting us and I want to say a big thank you for watching this video if you haven't watched all the videos in this Indian food Carolus series I'll have again the link in the description box you can watch all the videos thanks again for watching good night from Kerala and I will see you on the next video thanks again for watching

Channel: Mark Wiens

Views: 2,946,232

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Id: 3MuPIZHxF2c

Length: 27min 7sec (1627 seconds)

Published: Wed Jan 01 2020