Vazhuthananga Udachathu is a delicacy from Kerala where brinjal (eggplant/aubergine) is roasted on a gas stove, the smoky flesh combined with roasted dry chillies, finely chopped shallots, tamarind, and salt, and held together by coconut oil.
Thalassery style sardine fry involves slow-cooking the fish by frying in a base of grated coconut, rice flour, dry chillies, ginger, and curry leaves.
Crispy on the outside and juicy in the inside – These freshly fried Indian chicken wings are hot and succulent with a well-balanced amount of spiciness.
This Kerala prawn curry is a celebration of fresh, in season seafood. It’s tangy from the pot tamarind, creamy from the coconut milk, and mildly hot from the bird’s eye chillies.
This jackfruit seeds curry is made by cooking jackfruit seeds with raw mango pieces and dried prawns, with turmeric powder, chilli powder, and curry leaves. This flavourful curry is finished off with ground coconut and a garnish of fried shallots.
If you love idli, you cannot say no to this terrific combo of delicious, super healthy ragi idlis and the lip-smacking pepper coconut chutney. You have a perfect breakfast when you pair these soft, fluffy idlis with this fantastic, one-of-a-kind, six pepper medley coconut chutney.
Coated with a flavoursome masala and fried in coconut oil, this Kerala fish fry is the best! It’s delightfully crispy on the outside and succulent inside!
Pumpkin Erissery is a traditional Kerala dish prepared by cooking pumpkin and pulses with grated coconut and finished off with a garnish of roasted coconut.
This pan-fried masala sea bass is a great balance of flavours. It’s served on a tomato-chilli paste, and garnished with fried shallots and coriander leaves.
This delicious moringa (drumstick) leaves stir-fry is made with two superfoods – moringa and coconut. This traditional recipe is easy, healthy and tasty!