The take it easy chef
Mambazha Pulissery, made with ripe mangoes, coconut, yoghurt, green chillies, and spices, is a summertime curry from Kerala. This mild curry, deliciously sweet from the mangoes and lightly tangy from the yoghurt, is paired with rice for a perfect summer day lunch.
Bangda Uddamethi is a delicious mackerel curry from the Goan cuisine. The unique combination of flavours rendered by roasted methi seeds, grated coconut, and tamarind will leave you asking for more!
Chicken Pulimunchi is a unique balance of flavours. This delicacy from the Mangalore cuisine is tangy from the “puli” or tamarind, and mildly hot from an assortment of toasted spices.
Naadan mulakkita meen curry – This unique style of preparation involves slow cooking with pot tamarind (kudampuli), and keeping it aside for 4-5 hours to infuse the flavours. Sourness of the tamarind, and the mild heat from the chilli powder forms the character of this fish curry.
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.
Goan cuisine is not just about their seafood. Check out this wonderful chicken recipe that brings together a variety of spices and grated coconut in a succulent chicken curry.
This Irumban Puli (Bilimbi) pickle is all about the nostalgic flavours that you can never forget! The sourness of bilimbi and the heat from the chilli powder makes this a mouthwatering pickle.
