Prawns peera is an authentic Kerala delicacy celebrating some of the ingredients the state is famous for – most notably lovely seafood, prawns in this instance. Mellow sweetness of grated coconut, and the subtle tanginess of pot tamarind (kudampuli), with the understated heat from green chillies brings out the best of prawns.
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.
Freshly grated raw papaya, and freshly grated coconut form the heart and soul of this dish. These fresh ingredients are stir-fried in coconut oil with shallots, mustard seeds, curry leaves and garden-fresh green chillies with a pinch of turmeric to create this tasty, aromatic, and healthy stir fry.
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.
Pavakka theeyal is a traditional Kerala delicacy made with roasted coconut, spices and tamarind. Made with bitter gourd,this is a treat for your taste buds.
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).
If something can be called a bowl of happiness, this could well be it. Khow Suey is a delicious noodle dish from Burma made with egg noodles, curried chicken and coconut milk. Served with a variety of condiments, each spoon full of soup you eat will be bursting with flavours! Khow Suey is probably the first thing that comes to mind when you think about Burmese cuisine. ￼
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.