This mutton (lamb) recipe, slow-cooked in authentic Kerala style is mildly hot, and spicy, and has many great ingredients that God’s own country has to offer – great spices, coconut milk, and the signature coconut oil.
Ingredient: coconut oil
Made with a handful of ingredients, pappada vada is a crispy snack ideal for your evening tea. Mix the ingredients, make a batter, dip, and fry the papadams – it takes only a few minutes. You’ll be surprised at how the papadam transforms into a signature snack.
If you have been to a traditional Kerala feast (Sadya), at a wedding, a ceremony, or a festival like Onam, you would have definitely come across and tasted Avial (Aviyal), served alongside twenty or more other vegetarian dishes, and felt amazed how elegantly it stood out as the hero on the plate (or the plantain leaf in truly traditional instances).
Erachi Choru is a traditional meat and rice recipe from the Malabar region of Kerala. Made with all the great spices of Malabar, and flavorful coconut oil, it is the taste and love of Kerala in a plate. For me, this recipe started from an insatiable craving for Biriyani, my favourite rice dish on a Sunday afternoon. It was a lazy weekend, and I didn’t have the patience or time to cook a proper biriyani. Nevertheless, the craving to devour some rice and meat cooked with spices was not just going away. Just before I was about to order a…
This Kerala Chicken Curry (Nadan Chicken Curry) is from my granma’s kitchen. An all-time family favourite, I learned this heirloom recipe from my mom.
This Easter, enjoy your Sunday brunch with a Kerala style chicken stew. This mildly spiced, creamy stew can be paired with appam, bread or chapatis.
This crab curry is probably one of the simplest yet delicious crab recipes that you’ll ever come across. Try this three-ingredient recipe today. The flavours delivered by this dish will blow your socks off!