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Curry leaves

Vendakka Mappas (Okra cooked in Coconut Milk)

Vendakka Mappas is a traditional Kerala gravy mainly consumed with Rice. You could use any vegetable of your choice to prepare this dish. Another variation to this curry is the Maangaa Mappas, a favourite of mine.

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Sambar- I

Sambar is a lentil dish commonly made in South Indian households. One can find a lot of variations in the preparation of this curry. Some like it watery, some like it thick, some prefer having lots of vegetables in it, while some prefer very less. The recipe I am sharing today is one of the few ways I prepare. Also, the Sambar I prepare is usually thick with less vegetables and not too sour, as per our liking. You may adjust the ingredients to suit your liking. If you like the sambar to be thin, you may use less lentil….

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Mushroom Pickle

I LOVE Mushroon in any form. It’s been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.

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Matar Mushroom- Chettinad Style

Here is a recipe for those who are looking for a variation from the usual Matar Mushroom. I got the recipe from acbistro

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Watermelon Rasam

A few days back, while going through Facebook, I came across an interesting post. What intrigued me was the title “Mountbatten Iyer’s Watermelon Rasam”. On reading further, I found out that this was a recipe developed by Mountbatten Iyer, a well known Chef in Chennai. Watermelon Rasam was something

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Karimeen Pollichathu – Easy Method

A couple of days back while chatting with my cousin Rini, our conversation veered towards food. That’s when she asked if I knew the recipe of Karimeen Pollichathu that our grandmom used to make. To my relief, she said that had it and would share with me. Today I bought some Pearlspot fish and just a

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Chemmeen/Prawn Pollichathu

Kerala is known for it’s seafood delicacies. Chemmeen Pollichathu is yet another delicacy of God’s Own Country. This dish is presented as a parcel of banana leaf. On opening the parcel, one can find layers of fried prawns and masala. A lipsmacking dish indeed. It’s been a while since I made this dis

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Mathanga Erissery (Pumpkin and Cow peas with grated Coconut)

Erissery is an integral part of a Sadya, the typical vegetarian Kerala feast. Erissery can be made with vegetables like pumpkin, yam etc. The preparation remains the same, be it any vegetable.

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Garlic Pickle (With Jaggery)

Both J and D loves Garlic pickle whereas I was not a big fan of it till I tasted one at my cousin’s place. It was also a store bought one but a different brand. It had a mild sweetness to it, reminding me of Puliyinji. Ever since that I have been thinking of making garlic pickle at home. The taste I

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Pineapple Pulissery

The first time we tasted Pineapple pulissery was probably at my friend Ani’s place, last Onam. Having enquired about the recipe, I decided to try it out. Thankfully it turned out so well that my boys have asked to prepare only this one when I make Pulissery. I have lost count of the number of times,

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Koorkka- Thengakothittu Ularthiyathu (Stir fried Chinese Potatoes with Coconut Bits)

The first thought that comes in my mind on mentioning the word Koorkka, also known as Chinese Potatoes, is my childhood. This tuber was cultivated in the backyard of my Dad’s house. This tuber has a distinct fragrance and supposedly has medicinal values. Once the yield is taken, Koorkka was prepared

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Kozhi Varutharachathu (Chicken cooked with Roasted Ground Coconut and Spices)

As mentioned in my previous post, my favourite accompaniment with Pidi is Kozhi varutharachathu. Usually chicken is cut into tiny pieces for this dish, but I chose to use medium sized pieces as D likes it that way. You can use beef instead of chicken in this recipe to prepare Beef Varutharachathu.

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Kadachakka/Sheemachakka Varutharachathu (Breadfruit with roast and ground Coconut)

I don’t have to explain how excited one gets when you get to meet your friend after a long gap. Last weekend I witnessed such an occasion. Amma was in touch with her childhood friend but they hadn’t met in 30 years. Last Sunday was the much awaited day. Amma was all excited. We all could feel it. It

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Kappayum Irachiyum Ularthiyathu (Stir fried Tapioca with Beef)

One of the perks of having your loved ones visit you, is to get some eatables, which you have been craving for. Couple of days back when my parents came from Kerala, they brought some Beef Ularthiyathu and raw Tapioca. Just when I was racking my brains about what to prepare for D, Amma placed these

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Chemmeenum Mangayum Thenga Arachu Vachathu (Prawns and Raw Mango with ground Coconut )

Chemmeenum Mangayum Thenga Arachu Vachathu always make me feel nostalgic. My maternal grandmother used to make it often. The combination of shrimps with the sourness of the mango and mild sweetness of the ground coconut takes it to a whole new level. A curry that goes very well with rice. Make sure

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Meen Mutta Ularthiyathu (Stir Fried Fish Roe)

Cooking fish roe was almost a nightmare for me during my initial years of marriage as I always used to find them bland. After a lot of trial and errors, I was satisfied with this preparation as it gives more flavour to the roe. This maybe slightly high on the ‘heat quotient’ for those who are less t

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