Kerala Veg

Avarakkai Poriyal/ Hyacinth Beans Stir-fry

Avarakkai Poriyal/ Hyacinth Beans Stir-fry

Ingredients Avarakkai – 250 gm thinly sliced Onion – 1 medium sliced Curry leaves – 1 sprig Green chilly – 1 slit Chilly powder – 1 tsp Turmeric powder – 1/2 tsp Tomato – 1 chopped Salt – to taste Oil – 1 1/2 tbsp Method Heat

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Bitter Gourd Curry with Coconut Milk

Bitter Gourd Curry with Coconut Milk

‘Bitter Gourd Curry with Coconut Milk’ is so tasty and quite easy to prepare.  Moreover, there is absolutely no bitterness at all!  This curry is for all those who hate Bitter Gourd! Ingredients Bitter gourd – 1 Mustard seeds – 1/2 tsp Cumin seeds – 1/4 tsp

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Carrot-Potato Sabzi

Carrot-Potato Sabzi

Ingredients Potatoes – 2 diced Carrot – 1 diced Onion – 1 small chopped Garlic – 1 tsp chopped Ginger – 1 tsp chopped Green chilly – 1 chopped Curry leaves – 1 sprig Mustard seeds – 1/4 tsp Cumin seeds – 1/8 tsp Curry powder/ Chicken

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Green Peas Curry

Green Peas Curry

‘Green Peas Curry’ is a very simple and delicious curry, much loved by Keralites.  It is usually served as a side dish for appam, idiyappam,  porotta  and chappathi.  I have used channa masala in my version.  The original recipe calls for coriander powder and garam masala. I

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Vellirikka-Kadala Parippu Curry/ Cucumber-Channa Dal Curry

Vellirikka-Kadala Parippu Curry/ Cucumber-Channa Dal Curry

Ingredients Cucumber/ Vellirikka – 1 cup cubed Channa Dal – 1/2 cup Onion – 1 medium sliced Tomatoes – 2 medium chopped Turmeric powder – 1 tsp Chilly powder – 1/2 tsp Grated coconut – 1 cup Green chillies – 3 Cumin seeds/ Jeera – 1/4 tsp

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Kalan/ Raw Banana Curry with Yoghurt

Kalan/ Raw Banana Curry with Yoghurt

‘Kalan’ is an authentic Kerala dish which is served for ‘Onasadhya’.  It can be made with raw bananas, yam or with a combination of raw bananas and yam.  It goes well with steamed rice. This traditional Kerala recipe goes to Shanthi for the event ” State Specials”

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Sweet Chakka Puzhukku/ Jack fruit with Coconut and Jaggery

Sweet Chakka Puzhukku/ Jack fruit with Coconut and Jaggery

I think most of you are familiar with the savoury “Chakka Puzhukku”.  But I have never come across any posts regarding the “Sweet Chakka Puzhukku” which was an usual evening snack in my house, during Jack fruit season.  I was a great fan of it and now

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Puttu and Kabuli Channa Curry

Puttu and Kabuli Channa Curry

‘Puttu and Kadala Curry’ is a classic breakfast in Kerala, especially among Christians.  Usually, Black channa/ Bengal gram is used to make the curry to be served with ‘Puttu’.  But I prefer ‘Kabuli Channa Curry’, because it has a sweet taste which makes the combination much more

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Mango Pickle

Mango Pickle

Mango season is here and this is the right time to enjoy them by making variety dishes out of them.  It is also good that you pickle them, so that you can enjoy Mangoes even when the season is over.  Here is a recipe for ‘Mango Pickle’

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Cabbage-Carrot Thoran

Cabbage-Carrot Thoran

Ingredients Cabbage – 1/2 shredded Carrots – 2 chopped Grated coconut – 3/4 cup Onion – 1 sliced Garlic – 1 chopped Green chillies – 4 chopped Curry leaves – 2 sprigs Mustard seeds – 1 tsp Cumin seeds/jeera – 1/2 tsp Turmeric powder – 1/2 tsp

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