Kerala food recipes

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parippu thoran

Thoran is served as a side dish for rice along with sambar or any other curry.  Thoran can be made with various vegetables, like beans, long beans, okra, potato, and so many other vegetables.  Parippu thoran is made with toor dal and it goes wvery well with rice and other dishes. Though this thoran can be served with any curry like theeyal, moru curry and so on but usually, I

KAPPA BEEF PUTTU RECIPE

A special recipe of Kappa Beef Puttu made using fresh Tapioca and boneless Beef. INGREDIENTS for BEEF filling Beef – ½ kg, boneless pieces Onion – 1 no, finely chopped Ginger – 1 medium piece, finely chopped Garlic – 4 cloves, finely chopped Green Chilli – 2 nos, chopped Turmeric powder – ½ tsp Tomato – 1 nos, peeled and chopped Whole Garam Masala – 2 pieces each Red Chilli Powder –

muringa erissery

In malayalam, muringa means drum stick and ella is erissery.  In our place it is told that drum stick and drumstick leaves are very good for health.  It is grown in most of the houses. So this erissery will be prepared at least once in a week.  My mother adds drum stick leaves to dosa and chapatti also.  But this is one recipe which my mother learnt from a magazine called vanita and she taught

BEETROOT SAMBAR RECIPE

Here is a simple version of samabr with Beetroot as its main ingredient. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice. INGREDIENTS : Toor Dal – 1 cup Beetroot – 2 nos, medium size peeled and cubed Ladyfinger – 5 nos, cut into 2 inch size Potato – 1 nos, medium size peeled and cubed Shallots – 15 to 20 nos Turmeric powder – ¼ tsp Sambar

BROKEN WHEAT UPMA RECIPE

Upma is a common South Indian breakfast. Though traditionally it is made of rava, here is the simple recipe of a different type of upma using Broken Wheat as the main ingredient. INGREDIENTS: Broken Wheat – 2 cups Oil – 1 tbsp Mustard Seeds – ½ tsp Urad Daal – 1 tsp Dry Red Chilly – 2 nos Curry Leaves – few Onion – 1, finely chopped Green Chilly –

greengram fenugreek leaves thoran

Today’s recipe is a very healthy thoran made with green gram and fenugreek leaves.  Thoran as I have already told you, is a traditional Kerala dish made with vegetables or with lentils and a coconut mixture.  It is a very tasty side dish that can be served with rice and any other curry of your choice.  At home we all love thoran and I try to mix various vegetables along

puttu upma

Puttu ularthiyathu / puttu upma is a traditional Kerala dish which can be prepared from fresh puttu or left over puttu.  I have already shared the recipe of puttu.  Puttu is a traditional breakfast dish in Kerala and is served with pazham which means banana and papad or with kadala curry (black chickpeas curry).  Puttu with kadala curry is a very tasty combination.  But sometimes at home, we have some

SAMBAR

SAMBAR സാംബാർ is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice. INGREDIENTS : Toor Dal –

BLACK POMFRET CURRY

BLACK POMFRET CURRY ആവോലി കറി is an authentic Kerala style mildly spiced fish curry using fresh Black Pomfret cooked in a ground coconut based gravy. This is a good accompaniment with boiled rice. INGREDIENTS : Black Pomfret (ആവോലി) – 500 gms Red Chilli powder – 1 tbsp Turmeric powder – ¼ tsp Coriander powder – 1 tsp Fenugreek powder – 1 pinch Ginger, finely chopped – 2 tbsp Garlic –

BLACK CHICKPEAS CURRY

BLACK CHICKPEAS CURRY (കടലക്കറി) is a regular breakfast side dish goes well with many items like Puttu, Appam, idly, Dosa etc. in most of the South Indian homes especially in Kerala. It’s one of the traditional dishes of Kerala cuisine. INGREDIENTS : Black Chickpeas – 1 cup Shallots – 3 nos, finely chopped Green Chilli – 2 nos, chopped Onion – 2 nos, thinly sliced Tomato – 1 no, chopped

PARIPPUVADA

PARIPPU VADA പരിപ്പുവട is a favorite tea time delight in Kerala. A cup of black tea with crunchy and crispy parippuvada is a real time refreshment at the afternoon tea time. INGREDIENTS : Thoor Dal (തുവരപ്പരിപ്പ്) – 1 cup Chana Dal (കടലപ്പരിപ്പ്) – 1 cup Shallots or Onion – ½ cup, finely chopped Ginger, finely chopped – 1 tbsp Dry Red Chilli – 5 no, finely chopped Asafetida – a

GREEN MANGO CHUTNEY

GREEN MANGO CHUTNEY പച്ച മാങ്ങ ചമ്മന്തി It is a true traditional recipe of Kerala which goes very well with steamed or boiled rice or rice porridge. It’s very difficult to give an exact recipe for this chutney. The proportion of ingredients is always dependent on personal tastes. For this chutney, adjust the ratio of coconut to mango according to the sourness of the mango and how sour you like your

BEEF FRY

BEEF FRY is one of the traditional beef recipes in Kerala that can be cooked easily. The cooked beef shall be pan fried or roasted on low flame till the moisture gets evaporated and the meat gets coated with spicy masalas. The addition of roasted crunchy coconut slices and coconut oil make this dish very special in its each bite. It is an excellent combo dish Kerala Paratas, Appam, Chappatis

Palappam Recipes Kerala Palappam

PALAPPAM (പാലപ്പം) refers to the Nasrani dish of fermented bread made with rice batter and coconut milk and hence the name Palappam (meaning Milk Bread). Jewish people who migrated to India introduced this item in the country. It is a staple diet popular in South India and Srilanka. The batter for Palappam is made by grinding raw white rice with grated coconut and then fermented with toddy or yeast. The Palappam

LONG BRINJAL THORAN

LONG BRINJAL THORAN (വഴുതനങ്ങ തോരൻ)  Thoran is a dry dish traditionally made of finely chopped fresh vegetables (long beans, bitter gourd, snake gourd, ivy gourd, young jackfruit, carrot, cabbage etc.) or fresh leaves (red spinach, green spinach, fenugreek leaves, drumstick leaves etc.) or edible flowers (banana flower, drumstick flowers etc.) Here is a very simple and tasty recipe of Long Brinjal Thoran which goes well with rice and chappati as

Nadan Mutta Roast Recipe

A typical Kerala style dish using boiled eggs roasted in spiced and thick onion and tomato gravy. It’s a good accompaniment with appam, chappati etc. INGREDIENTS : Eggs – 5 nos Onion – 6 nos, very thinly sliced Ginger, finely chopped – 1 tbsp Garlic, finely chopped – 1 tbsp Green Chilly – 2 nos, chopped Tomato – 3 big, peeled and chopped Mustard Seeds – ¼ tsp Curry Leaves

travancore sambar

Today I am sharing the recipe of sambar.  Though the name sambar looks very simple, but for the same word, there are various methods of preparation.  Tamilnadu sambar is different from Kerala sambar and if you think about Kerala sambar, Palakkadan sambar is very different from Travancore sambar .  Though I love palakkadan sambar with the taste of roasted coconut and other whole spices, I also like travancore sambar and

FRESH PRAWNS & GREEN MANGO CURRY

FRESH PRAWNS and GREEN MANGO CURRY  ചെമ്മീനും മാങ്ങയും This is an authentic mouthwatering Prawn recipe from South India, cooked in a spicy ground fresh coconut paste with raw mangoes. INGREDIENTS : Fresh Prawns, cleaned – 500 gm Raw Mango – 1 no, small size Grated Coconut – ¼th of a coconut Coconut Milk – ¼ cup, thick Turmeric Powder – ¼ tsp Red Chilli Powder – 1½ tsp Coriander Powder

vendakka mezhukkupuratti

Vendakka mezhukkupuratti is an easy to make and tasty side dish for rice.  This can be served with rice and any curry of your choice.  It is very easy to prepare and requires very few ingredients mainly, okra, onion, green chilli.  Now to the recipe.. Ingredients required Vendakka / lady’s finger  – 1/2 kg Green chillies  – 2 shallots  – 10 – 15 (chopped) Turmeric powder  – 1/4 teaspoon Red

Kerala fish fry

Today’s recipe is Kerala style fish fry.  It is very easy to make and tasty too. You can make use of any kind of fish to make this tasty fish fry but I normally prepare this with king fish as my family love it. Now take a look at the recipe.. Ingredients required fish pieces  – 5 – 6 (I used king fish) ginger garlic paste – 2 tablespoon red