Kerala Specials

Ethappazha Payasam

Nenthrappazha payasam (ഏത്തപ്പഴപ്പായസം), one of traditional Kerala dessert with banana, is an exquisite delicacy filled with the natural taste of plantains. This authentic Kerala Banana Pudding preparation makes use of ripped plantains blended with jaggery and served as dessert with Sadya (Kerala Feast) on festival occasions and celebrations!

Chuttaracha Chammanthi

Chuttaracha chammanthi  (തേങ്ങാ ചുട്ടരച്ച ചമ്മന്തി) was one my favorite accompaniments for rice during my childhood and used to be a regular side dish in my lunch box for years. As the name indicates, this form of coconut chutney is prepared traditionally by toasting the ingredients in charcoal flame and grinding […]

Kovaykka Mezhukkupuratty

Kovakkai (Ivy gourd) contains beta-carotene, and considered a good source of protein and fiber. It is also considered to be helpful in controlling diabetics, by suppressing the activity of certain enzymes involved in glucose production. The recipe here is a typical Kovakkai stir-fry preparation that goes well as side dish […]

Palpayasam

Here is an easy way to prepare Palpayasam (പാൽപായസം), a Kerala desert dish. Palpayasam is typically served with Sadya (Traditional Kerala Feast) along with Boli towards the end of the Sadya course. The taste & combination here is similar to that of the Ambalappuzha temple Palpayasam preparation, which is very […]

Chemmeen Chakkakuru Curry

Kerala is well known for its fish consumption hence the preparation methods for fish dishes also is plenty. One can see variety of preparation methods south to north and east to west, which differ by ingredients and cooking styles. Chakkakkuru (jack fruit seed) Chemmen preparation is a very traditional fish […]

Kozhi Curry

Here is an authentic Chicken Curry (Kozhi Curry- കോഴിക്കറി) preparation from the Kerala Chirstian Cuisine. This semi thick gravy style Chicken Curry is served as a perfect accompaniment in Kozhiyum Pidiyum (കോഴിയും പിടിയും) preparation, that is very common in Knanaya Christian Cuisine.