Kerala Recipes
Karimeen (Pearlspot) Fry
Any seafood lover visiting Kerala would be having some Karimeen dish in their must-have list. Karimeen, also known as Pearl spot is one of the most popular fish in Kerala. Being the kind of person …
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Chakka Vevichathu/ Chakka Puzhukku with Dehydrated Jackfruit
It feels good to be back into blogging. The past few months had been a bit too hectic for me that I decided to take a break from blogging. I was really touched when some …
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Spicy Kakka Irachi Ularthiyathu (Spicy Stir Fried Clam Meat)
Even though I’m very fond of fish, buying them is a rarity as D isn’t particularly fond of fish. Thankfully he loves other seafood varieties, which is a huge relief. The other day when I …
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Arikadukka (Fried Stuffed Mussels)
Arikkadukka is a popular snack of the Malabar region in Kerala. It is deep fried stuffed Mussels. I have been craving for this snack for a long time. While I was looking to order …
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Pineapple Pachadi (Pineapple with Ground coconut and Curd)
A festival becomes even more enjoyable when you celebrate with your loved ones. Last year, we had celebrated Onam with J’s cousins. As luck would have it, this year all the kids were having the …
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Prawn Cutlets/ Chemmeen Cutlets
Last week, on calling my regular fish vendor to order, I was told that he’s out of station on a family emergency. Naturally my next option was to order online. When I saw the small …
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Kumbilappam/ Chakkayappam (Jack fruit Dumplings)
Chakkayappam is commonly made snack, at most homes in Kerala during the Jackfruit season. These are dumplings made out of jackfruit puree, jaggery, coconut and rice. The mixture is wrapped with Indian Bay leaves(Cinnamomum …
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Appam/Vellayappam/Paalappam using Rice Powder
Appam/Hopper is a type of pancake, which is traditionally served with Stew. Any Christian function that I attended as child, always had Appam and stew in it’s menu. That hasn’t changed in all these years. …
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Ethakka/Kaaya/Vazhakka Mezhukkupuratti (Stir fried Raw Banana)
The literal translation of the word ‘mezhukkupuratti’ would be ‘oil-coated’. In other words, Stir fry. Ethakka/Kaaya/Vazhakka Mezhupuratti can be made with two types of raw banana. One is the Nendran variety and the other one …
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Meen-Maanga Thenga Arachu Vachathu(Fish cooked with Mango in a Coconut Gravy)
?Since my childhood, the most common preparation of fish, was either Fish Fry or Meen Pattichathu. During the Mango season, the Meen Pattichathu, gives way to another style, which is Meen-Maanga Thenga Arachu Vachathu. In this dish, raw mango is used as the souring agent.
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Kovakka Unakka Chemmeen Ularthiyathu (Ivy Gourd-Dried shrimp Stir fry)
This dish always reminds me of my childhood. My mom used to prepare this dish especially when fresh seafood was not available. Cooking the ivy gourd with gambooge gives a tangy taste to the dish.
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Milk Halwa
As a kid, the only Halwa I was aware of, were the colourful Halwas I saw in almost all bakeries in Kerala. One could find huge blocks of Halwa in various colours like Black, Orange, Yellow and Green. I somehow never really liked them. Few years back during our Kerala visit, my MIL bought some Milk Halwa from Indian Bakery near our place. On her insistence, I tasted a piece with much reluctance. To my surprise, I loved it and ended up having a couple more pieces. This Halwa was something different. The other day while talking to my SIL…
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Varutharacha Sambar
Sambar can be prepared in lot many ways. I usually prepare the Sambar without coconut. Ever since J returned from Kerala the last month, he couldn’t stop talking about this amazing Sambar he had, at a hotel. On enquiring, he was told that it is Varutharacha Sambar. I remember making this much before my marriage, under the guidnce of my maternal Grandmom. As I was making after such a long gap, I had to double check with my mother to see if I was on the right track. Pretty pleased with the results 🙂
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Fish Pickle- Kerala Style
When it comes to non-veg pickles, I prefer homemade ones to store bought. Whenever I make them, it doesn’t go past a week. Well, it so happens that the moment we lay eyes on Non-veg pickle, we go crazy. So instead of taking a spoonful, we end up having generous servings. Tuna is the ideal fish for pickling. One could use any other firm fleshed fish as well. If you plan to prepare fish pickle, it would be better if you get the fish cut into bite-sized cubes. If not, you could buy fish steaks, fry them and then break…
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Thalassery Biryani
Thalassery Biryani, also known as Malabar Biryani, is a very popular Biryani dish of Kerala. This takes its name from the place Thalassery, a coastal town in Kannur district in Kerala. In Thalassery Biryani, the rice used is Jeeraka shaala(Seeraga samba/Jeera Rice), a short-grained fragrant rice. One can find a lot of variations in preparing Thalassery Biryani. This is a recipe I found at Resna’s tasty home some time back and has been following the same, with some minor tweaks. You could use mutton/lamb in place of Chicken.
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Kadala Curry (Kerala Style Chickpea Curry)
Every time I mention about making Puttu for breakfast, J’s only request is to make Kadala Curry with it. That is his favourite combination. The kadala curry prepared with roasted coconut tastes better, I prefer the easy way as it is less time consuming.
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Mulaku Thoran (Stir fried Green Chilli with Coconut)
Couple of weeks back, while talking to my MIL, she casually named the dishes she had prepared. What intrigued me was the mention of Mulaku Thoran, which I had never heard of. She was as excited as me while narrating the preparation. J loved the dish. The chillies used for this preparation are the big variety which is very mild. You may retain the seeds of the chilli if you wish.
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Pazham Pori / Ethakka appam/ Banana Fritters
Pazham Pori is a snack item that reminds me of my childhood days. This used to be one of the many snacks Amma used to prepare when we got back from school. The other day while buying groceries from a nearby store, my eyes fell on Nendra Pazham with which this snack is made. While making Pazham Pori, make sure the banana is ripe. You may use all purpose flour or wheat flour for the batter.
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