Tag: kerala cuisine

Pulikuthi Upperi

Pulikuthi Upperi is a Palakkad Iyer recipe that is so popular in this community. Is is a tangy blend of stir fried vegetables. We normally use desi vegetables to make this recipe. Here i have used red pumpkin, lady’s finger, brinjal, plantain. We can also make it with one vegetable. It goes best with Molagootal. This stir fry is totally...

Murungai keerai molagootal

Molagootal is a distinctive Palakkad Iyers’ recipe. It is a combination of vegetables and lentils with coconut. In tamilnadu they make a slightly modified version and call it as a Porichakootu(Which I have not tasted so for).  Molagootal can be prepared with any vegetables and Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai,...

Mambazha Pachadi / Sweet mango relish

Mambazha pachadi ia a seasonal and traditional recipe prepared during tamil varusha porappu /Chithirai kani and Vishu kani. This pachadi can be made with or without tamarind. I learnt this recipe from my paati. In my home, we mix it with hot rice and have it with papad. It tastes yum and is a popular one in my home. This...

Idichakkai upperi / Raw Jackfruit curry

  Idichakkai upperi is one of the famous dish in Kerala cuisine. Jackfruit is a seasonal fruit from March to may. Initially it will be very small and when it ripens it will become large in size. You can make a lot of recipes with jackfruit like iddichakkai thoran, Chakka Chips, Elai adai ,Chakka Pradaman,  Chakka varatti. Idichakkai upperi is made out of...

Aviyal

Aviyal is a dish that has a unique place in Kerala as well as Tamil Cuisine. It is a mixture of vegetables, curd, coconut, seasoned with coconut oil and curry leaves. It is one of the main dishes in Kerala’s vegetarian feast (Sadhya). It is mixed with rice and served with papadam as side dish. It can also be used...

Thengai varuthu kottina porichuzhambu

Thengai varuthu kottina porichozhambu is one of my favourite South Indian gravies. This is one of the Kerala recipes. You can make this recipe with plantain, potato, yam, cowpeas, chick peas. The combination is Plantain-cowpeas, Plantain – Chick peas, Yam- chick peas, Plantain-potato-cowpeas. This recipe is not made in a regular basis but once this is made, there is no...

Arasanikkai kootu (Sweet pumpkin gravy)

Arasanikkai kootu is a dish made with sweet pumpkin, coconut and green chillies. It is less aqueous than sambar but more so dry than curry. The sweetness of the pumpkin and the hotness of the green chilli gives an unique flavour. INGREDIENTS Sweet pumpkin – 1/4 Coconut – 1/2 Green chillies – 2 Turmric powder – A pinch Jaggery – A...

Erissery

Erissery is a special dish prepared in Kerala for Sadhi. My paati prepare this dish at home. It can be prepared using yam, plantain, pumpkin, raw jackfruit or the combination of two vegetables. It is served with rice, pickle or pachadi. I have used plantain. Instead of that we can use any other mentioned vegetable. Plantain – 1 Cut into...

Puli inji

        Puliinji or Injipuli is a dark brown Keralite curry made of ginger, green chillies and jaggery. It is also a part of tamilnadu cuisine. It is also known as Puli inji in some parts of Kerala, South India. It is served as part of the sadhya. INGREDIENTS Ginger -1/4 cup heaped (finely chopped) Green chilli – 4-5 finely chopped Turmeric powder...

Paavakkai pitlai

Bittergourd as the name indicates, it is a bitter vegetable. So most of us have an aversion towards this vegetable. But it is an excellent source of Vitamins, magnesium, zinc, folic acid and manganese. It is very popular throughout South Asia. In Northern India, it is often prepared with potatoes and served with yoghurt on the side to offset the bitterness,...

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