Kerala Food

Kerala Recipes



As with many aspects of keralam culture, the cuisine has been influenced by numerous traditions. It is a creative combination of vegetables, meats and seafood flavoured with a variety of spices and almost always cooked in coconut milk. Spices are used in Kerala to tone up the system the way wines aid the digestion of western cuisine. The result is a marvelous cuisine that is simple yet palate tickling and distinctive. In general the cuisine is midly flavoured, gently cooked and has a certain genteel delicacy on the stomach.

  • Chicken Masala Malabar Style
  • Chicken Stew
  • Fish Mollie Fish Molly
    A fish curry in coconut milk


  • Aviyal Avial

    Ingredients

    vegetables 2 cups (cubed and boiled)
    [beans, carrots, potatoes, drumsticks, raw bananas]
    cumin seeds 2 tsp
    coconut 3 tbsp (shredded)
    green chillies 4-5
    buttermilk 3/4 packet
    turmeric 1/4 tsp
    coconut oil 3 tsp (seasoning)
    coriander leaves 1 tbsp (chopped finely)
    Salt as per taste


    Method:

    • Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste.
    • Add the salt, turmeric and the coconut paste to the buttermilk.
    • Add the boiled vegetables.
    • Heat on a vey low flame till the buttermilk mixture reaches a thick texture.
    • Keep stirring continously.
    • Now add the chopped coriander leaves.
    • Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil.
    • Serve hot with steamed rice.


    Theeyal

    Ingredients

    shallots or pearl onions 1 cup
    large onions 2
    grated coconut 1 cup
    coriander seeds 1 tsp
    garlic cloves 2
    methi seeds 1 tsp
    tamarind extract 1 tbsp
    chili powder 1 tbsp
    turmeric powder 1 tsp
    oil 2 tsp
    curry leaves few
    Salt as per taste


    Method:

    • Peel and chop the large onions finely.
    • Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions.
    • Saute well and when browned, add the curry leaves, coriander seeds and methi seeds.
    • Stir for a few more minutes and remove and keep aside.
    • On a low heat, dry roast the coconut till light brown.
    • When cool, blend the coconut with the onion mixture adding a half cup of water.
    • Heat the remaining oil in a saucepan and add the mustard seeds.
    • When they pop, add the curry leaves and remaining onions and shallots and stir till browned.
    • Add the tamarind extract and 1/2 cup water and salt.
    • When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.
    • Serve hot with steamed rice.


    Thoran

    Ingredients

    Cabbage 1 (small and chopped)
    Carrot 3 Nos (Peeled and grated)
    Large Onion 2 Nos (Chopped)
    Grated Coconut 2 cups
    Chilli Powder 1/2 tsp
    Turmeric Powder 1/4 tsp
    Jeera Powder 1/8 tsp
    Curry leaves few
    Long grain rice 2 tsp
    Oil 5 tsp
    Lemon Juice 1 tsp Salt as per taste


    Method:

    • Heat the oil in a frying pan.
    • Add the rice. When it turns to light brown, add the chopped onion and saute for 3 minutes.
    • Add the grated carrot, Stir for 2 minutes and then add the cabbage, chilli, turmeric, jeera and salt.
    • Add the grated coconut and place a a lid over it and cook for 2 minute.
    • Remove the lid and add the lemon juice.
    • Stir it occasionally and let it become dry. Add the curry leaves on top.
    • Serve hot with steamed rice.


    Chicken Masala Kerala Malabar Style

    Ingredients

    chicken 1 (cut in medium sized pieces)
    coriander leaves 1 (whole bunch chopped)
    onions 4 (sliced)
    garlic 6 cloves (sliced)
    ginger 1 1/2 inch (finely chopped)
    lime 1/2
    coconut 1 (freshly grated)
    oil as required
    Salt as per taste


    Grind together to a smooth paste
    red chillies 12
    poppy seeds 1 1/2 tbsp
    coriander seeds 2 tbsp
    cumin seeds 1/2 tbsp
    turmeric powder 1/2 tsp
    garam masala 1 tbsp
    cashew nuts 1 tsp


    Method:

    • Soak the grated coconut in 1/4 cup of hot water and extract the thick coconut milk.
    • Then add additional glass of hot water and extract the thin milk (2nd milk).
    • Add 1/2 cup of hot water and extract the last diluted milk. (Grind and extract)
    • Heat oil and fry the onions ginger, garlic till brown.
    • Add the ground masala and fry for few minutes, now add the coriander leaves.
    • Now put the chicken pieces and fry, cook over a low flame till the chicken is well browned, add the last milk and cook. keep adding the 2nd milk simmer for a while.
      As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water
    • After the chicken is cooked, remove from fire. Let there be enough gravy.
    • Finally add lime juice and the first extracted coconut milk.
      Never boil after the thick coconut milk is added


    Chicken Stew

    Ingredients

    Chicken 1/2 kg / or 1 pound
    Potato 1 cubed
    Onions 3   finely chopped
    Green chillies 3 or as reqd   slit open length-wise
    Garlic(cut into thin pieces) 1 tbsp
    Ginger(cut into thin pieces) 1 tbsp
    Coconut Milk 1 1/2 cups
    Cinnamon 4 small pieces(crushed)
    Cardamom 4 pods crushed
    Cloves 4
    Curry leaves 3 stems
    Oil 4 tsp
    Vinegar 1 tbsp
    Salt As reqd


    Method:

    • Cook the cut pieces of chicken with vinegar, potatoes, salt and a little water in a pressure cooker, upto 1 whistle.
    • Heat oil in a pan   SautÚ onions, green chillies, garlic and ginger in this order.
    • Add crushed cinnamon sticks, cloves and cardamom and sautÚ, till onions turn brown.
    • SautÚ, till the fresh smell of masala leaves.
    • Add the above mixture to the cooked chicken   Cover and bring everything to a boil.
    • Add Coconut milk to the cooked chicken on a slow flame   Add curry leaves
    • Allow the contents to boil and stir it often.
    • Turn off the flame immediately after it boils   Check for the salt


    Fish Molly A fish curry in coconut milk

    Ingredients

    Pomphret or any fish 2 lbs
    Tomato 2 nos
    Whole chilli (red) 9 nos
    Onion 1 big
    Garlic 5 cloves
    Turmeric powder ╝ tsp
    Green chilly 5 nos
    Coconut milk 1 cup
    Lemon juice for taste
    Curry leaves 2 stems
    Ginger 1" piece
    Oil 2 tbp
    Salt To taste


    Method:

    • Clean the fish and cut into 1 inch pieces.
    • Crush the red chili with garlic and keep aside.
    • Slice the onion thinly.
    • Cut the green chilly lengthwise and Chop the ginger.
    • Put the oil in a cooking pan and sautÚ the onion and green chilies for five minutes.Then add the crushed pepper, garlic and ginger.
    • Fry for 3 minutes until the smell of chili comes out.
    • Add the coconut milk, turmeric powder and let it boil.
    • Then add the fish and salt.
    • Cook well and add the tomato pieces.
    • Cook for 5 minutes - add the lemon juice and curry leaves.


    Injipuli

    Ingredients

    Ginger 1/2 kg
    Oil 5 tbsp
    Small onions 1/4 kg
    Tamarind 3 lemon sized (soaked in water)
    Jaggery As reqd (mixed with water)
    Green chillies 4 nos
    Coriander powder 3 tbsp
    Chilly powder 1 to 2 tbsp
    Turmeric powder 1/2 tsp
    Coconut 1/2 shell (cut into small pieces)
    Curry leaves a few
    Mustard seeds 1 tsp
    Salt to taste


    Method:

    • Heat oil in a pan
    • Fry the chopped ginger with a little salt, till it turns golden brown
    • Remove it from the oil and keep it aside once done
    • Heat up the remaining oil in the pan
    • Splutter mustard seeds
    • Add coconut pieces and fry them
    • Once it turns a little brown, add curry leaves and fry it
    • Add the chopped onions and green chillies and fry, till it turns brown
    • Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone
    • Add the fried ginger and tamarind water
    • Lower the flame and allow it to boil
    • Add the jaggery juice and keep it for 5 mins


    Kerala is known as the "Land of Spices" - The spices of Kerala have for centuries beckoned travellers from all over the world. Even today, they are widely accepted as condiments, adding delectable flavours to foods. Rice is the staple diet of Kerala while fresh seafood, fragrant spices and coconut all are part of the scrumptious curries. Various steamed rice flour pancakes like puttu, appams and other items are unique to Kerala. The pure vegetarian curries are gastronomical delights. Then there are ethnic non vegetarian specialities like the Syrian Christian Duck Roast/Curry, Prawn Mappas, Karimeen Pollichatu and many more.

    Kerala's cuisine reflects its diverse religious tradition, its seaboard location and the ubiquitous presence of the coconut.

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