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KERALA SPECIALITY DISHES

Kerala Dishes

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Page 1: Kerala Dishes

KERALA SPECIALITY DISHES

Page 2: Kerala Dishes

Kerala Speciality Dishes 2

Kozhuva Varuthathu

Ingredients Quantity Kozhuva 200gms Ginger/garlic paste 5gms Lime juice 1 nos Salt to taste Chilly powder 1 table spoon Whole black pepper 10 nos Turmeric powder 1 tea spoon Rice flour 1/2 tea spoon Curry leaves few Oil to fry the fish Salad to serve with the

fish

Method of preparation

Clean and wash the fish. Squeeze out all the water. Grind chilly powder, whole back pepper, turmeric powder and rice flour to a fine paste. Add ginger garlic paste and salt to taste. Marinate the fish with the paste. Add lime juice. Keep it for 15 minutes. Heat the oil in a kadai and fry the fish on slow flame, till crisp. When the fish is almost done, add curry leaves into the oil. Fry it for a minute. Remove the fish and curry leaves from the oil. Serve hot with salads. courtesy:Gokulam Park Sarovar Portico Hotel

Page 3: Kerala Dishes

Kerala Speciality Dishes 3

Aattirachi Ularthiyathu

Ingredients Quantity

Aattirachi (Mutton) 1 kg (cut into cubes)

Tomato 250 g Onion 250 g

Green Chillies 100 g Coriander Powder 6 tbsp

Chilli Powder 2 tbsp

Black Pepper Powder 2 tbsp

Turmeric Powder 2 Tsp Ginger 50 g

Garlic 25 g Cinnamon, Cloves, Cardamom

10 g

Curry Leaves Few leaves Oil 25 g

Salt To taste

Method of preparation

1. Slice onion and green chillies and saute.

2. Then add chilli powder, coriander powder, turmeric powder and pepper powder.

3. Crush ginger, garlic and spices; add with onion mixture and stir.

4. Add mutton cubes, enough water and salt to taste and cook properly.

5. Cut tomatoes lengthwise and saute.

6. Mix prepared meat with the sauteed tomato.

Courtesy: Quality Inn Presidency, Ernakulam

Page 4: Kerala Dishes

Kerala Speciality Dishes 4

Alleppey Fish Curry

Ingredients Quantity

Fish 250 gm Coconut oil 50 gm Mustard seeds and fenugreek

little

Coconut ½

Row mango 1 small

Tomato 1

Chilly powder a pinch

Turmeric powder 1 sp and ½ Curry leaves 1 spring

Salt Method of preparation Make paste with coconut, chilly powder, turmeric powder and ½ of a raw mango and tomato.Wash the fish and marinate with salt and with turmeric powder.Add little water in the coconut mixture and boil it along with the fish.Put remaining raw mango slices, salt and half of curry leaves.Cook for 15 min.Check the salt.Heat little coconut oil and put remaining curry leaves and temper it with the fish. Courtesy: Abad Plaza, Kochi

Page 5: Kerala Dishes

Kerala Speciality Dishes 5

Appam (25 nos)

Ingredients Quantity

Rice flour (finely powdered )

500 g

Coconut milk 250 ml Salt to taste

Sugar 1 tbsp

Semolina 100 g

Water

Method of preparation

1. Heat the semolina in a little water to a thick consistency. 2. Remove from the fire and keep it aside to cool. 3. Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well. 5. Keep the mixture to ferment for three to four hours. 6. Heat the appam thava (the special vessel for making appam), rub a little oil and pour some batter into it. 7. Turn the batter around in the thava and make it into a round with thin edges and a thick middle. 8. Cover with a lid and keep it over a slow fire. 9. After the appam is ready, serve with mutton stew.

Page 6: Kerala Dishes

Kerala Speciality Dishes 6

Mutton Stew (4 portions)

Ingredients Quantity

Mutton 250 g

Coconut ½ Onion 2 no.s

Potatoes 2

Tomatoes 3

Green chilies 6

Garlic ½

Ginger 4 pieces

Poppy seeds 1 tsp

Cinnamon ¼ pod

Cloves ¼ pod

Coriander seeds 1 tbsp

Coriander leaves ½

Oil 2 tbsp

Salt to taste

Method of preparation 1. Clean, cut and wash the mutton. 2. Slice the onion, chillies and tomatoes. Peel and cut potatoes into four. 3. Grind the coriander seeds and poppy seeds separately to a fine paste. 4. Grind the ginger and garlic together. Add the onions, chillies,tomatoes, masala and salt to the mutton and mix well. 5. Heat the ghee and add spices. Add the mutton and fry for a while. 6. Add just sufficient water to cook the mutton; cook till it becomes soft and water is absorbed. 7. Grate the coconut and take out 2 cups of milk. 8. Add the milk and chopped coriander leaves. 9. Simmer and remove from the fire and serve hot.

Page 7: Kerala Dishes

Kerala Speciality Dishes 7

AVIAL

Ingredients Quantity Carrot 100g Beans 100g

Raw Banana 1 Yam 25g

Drumstick 2 Coconut 1

Coconut oil 100ml Jeera 10g

Green chilly 4 Curd 50ml

Salt to taste Turmeric powder 5 g

Curry leaves 1 sprig

Method of preparation 1. Cut carrot, beans, banana, yam and drumsticks into batons. 2. Boil the vegetables with turmeric powder with just enough water. 3. Make a paste of grated coconut, jeera, green chilli, into a smooth paste. 4. Add this into the vegetables & cook for 5 minutes. Add salt. 5. Heat coconut oil; add curry leaves for the tempering. 6. Add beaten curd to the vegetable mixture after removing from fire & add the tempering. 7. Serve hot.

Courtesy: The Muthoot Plaza, Thiruvananthapuram

Page 8: Kerala Dishes

Kerala Speciality Dishes 8

CHEMMEEN MOILEE

Ingredients Quantity

Chemmeen 100 gm

Curry leaves 1 sprig Garlic ¼ tsp chop

Ginger ¼ thin strips – tsp

Onion 4 nos.

Turmeric powder 1 pinch

Lime juice ¼ tsp

Coconut milk 100 ml

Coconut oil 10 ml Mustard seeds 2 gm

Method of preparation Shelled prawns, wash well. Heat oil in a pan, add mustard seeds. Add onion, garlic, ginger, curry leaves and sauté for a while. Add prawns, stir, pour coconut milk, simmer. Add salt, limejuice. Serve hot.

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Kerala Speciality Dishes 9

CHEMMEEN VARUTHATHU

Ingredients Quantity

Prawns 12 Salt to taste

Lemon Juice from 1 lemon Red chilli paste 1 tsp (5 g)

Turmeric powder ½ tsp (2 g) Cumin powder 1 tsp (5 g) Ginger-garlic paste

1 tsp (5 g)

Oil to fry

Method of preparation 1. Clean, shell and de-vein the prawns 2. Mix all the remaining ingredients, except oil, and

apply it to the prawns. 3. Keep aside for half an hour to marinate. 4. Heat oil in a shallow pan and fry the prawns four at

a time. 5. Cook for three minutes, remove and drain. 6. Serve hot, garnished with rings of onion and fried

curry leaves. Courtesy: Alleppey Prince Hotel, Alappuzha

Page 10: Kerala Dishes

Kerala Speciality Dishes 10

CHILLY GARLIC PRAWNS

Ingredients Quantity

Tiger Prawns (12 to 18 count)

24 pcs

Diced onions 100 g

Capsicum 150 g

Sliced green chillies

25 g

Ginger 50 g

Garlic 50 g

Refined flour 75 g

Corn flour 50 g

Sugar 2 g

Salt 3 g

Monosodium glutamate

3 g

Oil For frying

Red colour 5 ml

White pepper powder 2 g

Method of preparation

1. Marinate the prawn in refined flour, corn flour, sugar, salt, monosodium glutamate & white pepper powder.

2. Shallow fry for about 5 minutes. 3. Stir fry the capsicum, onions, green chilli and chopped ginger & garlic. 4. Add sugar, salt, monosodium glutamate and white pepper powder. 5. Add fish stock, mix in the prawns and cook for about 3 minutes. 6. Serve hot with hot garlic sauce. Courtesy: Club Mahindra, Idukki

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Kerala Speciality Dishes 11

CHUTTIRACHI

Ingredients Quantity Buffalo meat slices 400 gm

Chilly powder 5 gm Ginger garlic paste 5 gm Coconut oil 5 ml Garam Masala powder 2 gm Black pepper powder 2 gm Turmeric powder 1 gm Salt to taste

Method of preparation Beef slices marinated in masala around 1 hour. Spread in a hot oven around 2 hours, stir, meat pieces become dry, serve hot.

Courtesy: Abad Plaza, Kochi

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Kerala Speciality Dishes 12

DRY FISH CURRY

Ingredients Quantity

Dry fish 250 g Onion 75 g Green chilli 2

Ginger garlic paste 30 g Coriander powder 30 g

Chilli powder 30 g Turmeric powder 10 g

Curry leaves 100 g Mustard 100 g

Fenugreek 100 g Coconut oil 100 g Method of preparation 1. Clean the dry fish and put it in cold water.

2. Take a vessel and add coconut oil, mustard, curry leaves, green chilli slices, onion slices and make it brown.

3. Add ginger garlic paste, chilli powder, turmeric powder and coriander powder.

4. Add cleaned fish, tamarind and cook well. Courtesy: The Woods Manor, Ernakulam

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Kerala Speciality Dishes 13

DUCK ROAST

Ingredients Quantity

Duck 1 Water 2 cups

Garlic Paste ¼ tsp Ginger Paste ¼ tsp

Turmeric Paste ¼ tsp Black Pepper Powder 3 sp

Onion slices 1 Salt to taste

Oil for deep-frying

Method of preparation

1. Clean one full duck; mix all ingredients in the section.

2. Boil the duck along with the above mentioned ingredients.

3. When ¾ th of boiling is done, remove the duck and deep fry it, till the duck becomes golden brown.

4. Take out the thick stock and rub it all over the duck.

5. Garnish with French fries and fried onion. Courtesy: Kayaloram Lake Resort, Alappuzha

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Kerala Speciality Dishes 14

FINGER PRAWNS

Ingredients Quantity

Prawns with head & tail Lime Parsley Salad oil Pepper, Salt Ginger & garlic paste Egg Maida Corn flour Breadcrumbs Refinedoil Potatoes Lettuce

200 g 1 1 sprig 5 ml To taste 10 g 1 25 g 25 g 50 g 100 ml 100 g 50 g

Method of preparation 1.Marinate the prawns in salad oil, pepper, salt, limejuice and ginger garlic paste. 2.Dust in seasoned flour. 3.Pierce the prawns with toothpicks from head to tail and dip in seasoned beaten egg, roll in breadcrumbs. 4.Fry until golden brown in colour. 5.Remove toothpicks and serve hot in bed of lettuce leaves with French fries, lime wedge and parsley sprigs

Courtesy: Bolghatty Palace, Ernakulam

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Kerala Speciality Dishes 15

GOLDEN FRIED PRAWNS

Ingredients Quantity Prawns with tails (15 count) 200 gm,

3 nos Egg ½ no Maida 25 gms Cornflour 25 gms Pepper, salt to taste Ginger garlic paste 10 gms Soya sauce 5 ml Oil 70 gms Potato 100 gms Lime 1 no.

Method of preparation Clean the prawns and de-vein. Don’t remove the head and the tail. Remove the shell. Make a thin batter of the above ingredients except oil. After coating the prawns with the batter, deep fry in oil. Serve with chilly garlic sauce.

Accompaniments French fries, Sautéed vegetables and lime wedge with a sprig of parsley.

Courtesy: KTDC

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Kerala Speciality Dishes 16

KALLUMMAKAYA ULARTHIYATHU

No need for working your muscles too hard on this dish. Why? Because the dish of month that you may try with mussels (locally known as Kallummakaya) adds on to your muscles, rather than wasting them. All you need for making ‘Kallummakaya Ularthiyathu’ a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode are as follows:

Ingredients Quantity Coconut oil 50ml Fennel 10ml Curry leaves 1 Ginger julienne 50g Green Chilly 25g Coconut slice 25g Mango puree 1tsp Chilly powder 11/2tsp Turmeric powder 1/2tsp Coriander powder 1 1/2tsp Tomato 100g Salt to taste Mussles 1 kg Small onion 250g Below mentioned items should be crushed Fennel 10g Pepper corn 10g Red chilly 10g Small onion 50g

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Kerala Speciality Dishes 17

Method of preparation 1. Heat the coconut oil in pan and temper Fennel and Curry leaves. 2. Add ginger, green chilly, small onion, coconut slice and then make it brown. 3. Then add chilly powder, turmeric powder and coriander powder after tomato slice. Sauté it well, till it becomes paste. Add mussels, add some salt to taste and then sauté it well till it becomes dry.

Courtesy: The Travancore Heritage

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Kerala Speciality Dishes 18

KAPPA BIRIYANI

Ingredients Quantity Tapioca 1 Kg Green chilli 4 Curry leaves 2 leaflets

Coconut oil 100 g Mustard seeds a little

Coconut paste (fried) 50 g Meat 250 g

Garlic 25 g Ginger 25 g

Small onion 100 g Coriander powder 1½ tsp

Turmeric powder 1½ tsp Red chilli powder 1½ tsp

Coriander leaves (Chopped) to taste

Salt 100 ml

Garam masala a little

Method of preparation 1. Clean and cut the tapioca into small pieces. 2. Cook the tapioca in water with some salt and turmeric powder. 3. Heat the oil in a kadai and add mustard seeds and after the seed cracks, add curry leaf, green chilli, small onion and ginger garlic paste. 4. Add all spices and meat to it and let it cook. 5. After the meat is cooked, add the strained boiled tapioca to the masala and mix together. 6. Finally finish with some garam masala and serve.

Courtesy : Club Mahindra, Munnar, Idduki

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Kerala Speciality Dishes 19

KARIMEEN POLLICHATHU

Ingredients Quantity

Karimeen Ginger Garlic Onion (chopped) Curry leaves Chilly Powder Turmeric Powder Coriander Powder Peppercorn crush Lime Salt Coconut Oil Banana leaf

200 gm 10 gm 10 gm 50 gm 2 sprigs 5 gm 3gm 5 gm 2 gm 1 no to taste 25 ml

Method of Preperation

Clean fish. Make gashes all over. Mix all the herbs and spices. Add limejuice and smear all over the fish. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides. Grill both sides evenly in a hot tawa.

Serve with a piece of lime, & mixed salad.

Courtesy: KTDC

Page 20: Kerala Dishes

Kerala Speciality Dishes 20

KERALA FISH CURRY

Ingredients Quantity Fish (Seer fish) 150 gms

Oil 20 ml

Fenugreek 5 gm Onion 40 gms

Ginger 10 gms Chilly powder

15 gms

Coriander powder 15 gms

Big Chilly 2 gms Turmeric powder 2 gms

Tomato slices

25 gms

Coconut ¼ no Tamarind 15 gms Salt to taste Curry leaves

5 gms

Garlic 2 gms

Method of preparation Cut the fish into cubes. Heat oil and fry fenugreek, curry leaves, big chilly, onion. Sauté and add ginger. Add the masala powders and sauté well. Add the second extract of coconut milk, fish pieces and tomato. When the fish is cooked, add the tamarind pulp, salt and finish off with first extract of coconut. Courtesy: K.T.D.C.

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Kerala Speciality Dishes 21

KONCHU FRY

Ingredients Quantity Prawn 4 Chilli powder ¾ tsp Turmeric powder ¼ tsp Coriander powder ½ tsp Tamarind 10 g Water ½ cup Ginger paste ½ tsp Garlic paste ½ tsp Salt to taste Coconut oil 1 tsp

Method of preparation 1. Clean the prawns with shell. Keep the shell separate after boiling it for some time. Separated prawns should clean properly. 2. Mix with the second section of the ingredients. Boil it, till the water become thick gravy along with other ingredients. 3. Remove the prawns and fry for some seconds in coconut oil. 4. Dress the prawns with its shell. Garnish with French fries. Courtesy: Kayaloram Lake Resort, Alappuzha

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Kerala Speciality Dishes 22

KOZHI PERALAN

Ingredients Quantity

Chicken (broiler)

1

Red chillies 10 Pepper corns 5-6 Cinnamon, Cloves, Fennel & Cardamom

3 g

Garlic 1 pod

Ginger 2.5 cm piece

Salt to taste Vinegar 1 tsp

Onion 200 g Tomato 2 medium size

Curry leaves 1 sprig

Method of preparation 1. Clean and joint the chicken.

2. Grind together all the spices with salt, curry leaves and vinegar.

3. Slice onion and chop tomato roughly.

4. Marinate the chicken with half of the ground spices. Keep aside for 15-20 minutes.

5. Heat oil in a Kadai 6. Saute sliced onion to light brown colour. 7. Add remaining ground spices to the pan.

8. Add chopped tomato, saute for a few minutes before adding the chicken.

9. Cover and cook till chicken is tender.

10. Check for seasoning. Remove from fire and serve with Indian bread.

Courtesy: Riviera Suites, Ernakulam

Page 23: Kerala Dishes

Kerala Speciality Dishes 23

LAMB WITH KAPPA

Ingredients Quantity

Tapioca 500g Lamb 800g

Tomato 200g Onion 200g

Green Chilli 25g Coriander powder 6tbsp

Chilli powder 2tsp Back pepper powder 2tbsp

Turmeric powder 2tbsp

Ginger 25g

Garlic 15g

Cinnamon 4 pieces Cloves 8

Cardamom 4 Curry leaves 4 bunches

Salt to taste Coconut oil 50g Method of preparation 1. Clean tapioca and cut it into small cubes; boil it with

enough salt and water. 2. Slice onion and green chilli, sauté with enough coconut oil. 3. Add coriander powder, chilli powder, turmeric powder, black

pepper powder and sauté for two minutes. 4. Crush ginger, garlic, cinnamon, cloves, cardamom and put

all sautéed masala crushed ingredients and lamb in a cooker with three cups of water and enough salt; cook till tender.

5. Slice tomato and sauté with little coconut oil. Finally add cooked lamb and cooked tapioca into the sautéed tomato.

6. Stir and serve hot. Courtesy: Quality Inn Presidency, Ernakulam

Page 24: Kerala Dishes

Kerala Speciality Dishes 24

MALABAR CHICKEN BIRIYANI

Ingredients Quantity

Basmathi rice 1 kg

Chicken 1

Biriyani Masala Paste 4tbsp (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn)

4tbsp

Green chilly 10

Ginger garlic paste 2 tbsp

Coriander leaves 50 g

Mint leaves 25 g

Curd 150 ml

Tomato 150 g

Onion 1 kg

Black cumin seeds 1 tsp

Cinnamon stick 2 pieces

Bay leaves 2

Cashew nuts kismis

50 g

Cardamom 5

Ghee 200 g

Coriander powder 2 tbsp

Milk 500 ml

Saffron 1 pinch

Water (For rice) 1 litre

Page 25: Kerala Dishes

Kerala Speciality Dishes 25

Method of preparation 1. Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well. 2. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. 3. Add the chicken pieces and cook well. 4. Soak the rice about 10 minutes and drain well. 5. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in colour. 6. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. 7. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. 8. Make random holes through the rice with a spoon and pour into each a little saffron milk. 9. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. Courtesy: Yuvarani Residency, Cochin

Page 26: Kerala Dishes

Kerala Speciality Dishes 26

MALABAR LAMB CURRY

Ingredients Quantity Lamb 1 kg Coriander 250 gms Powder 50 gms

Chille Powder 200 g Curry Masala 25 gms

Turmeric 100 g Powder 200 g

Green Chille 600 g Coconut Oil 300 g

Onion 100 g

Tomato

Ginger Garlic Paste

Method of preparation 1.Take the vessel add oil. 2.Add Ginger Garlic Paste. 3.Add Onion (slice), Curry leaves and cook till it becomes brown. 4.Add Coriander Powder, Chille Powder, Curry Masala And Turmeric Powder. 5.Make tomato paste and add lamb and cook well. 6.Add salt and water (you can add coconut paste and cashew paste also).

Courtesy : Club Mahindra, Munnar, Idduki

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Kerala Speciality Dishes 27

MALABARI CHEMMEEN SOUP

Ingredients Quantity Prawn shells 1 Kg Water 1.5 Lit

Green chillies 25 g Garlic 20 g

Curry leaves 15 g Black pepper powder ½ tsp

Garam masala powder Apinch Turmeric powder 10 g

Chopped fresh mint Limejuice 2 tsp Boiled shrimps 75 g

Coconut milk 250 ml Salt To taste

Onion 50 g

Method of preparation 1. Peel onions and slice. 2. Scrape ginger, peel garlic and wash green chillies. Crush them slightly with a pestle. 3. Heat little coconut oil in a saucepan. 4. Add onions, crushed ginger, green chillies, garlic, curry leaves and sauté till the onions are pink in colour. 5. Add the prawn shells and sauté till shells start changing in colour. 6. Add black pepper, garam masala and turmeric powders. 7. Add water and bring to boil. Cook till the water content in the pan is almost reduced to half. 8. Bring the mixture to simmer. Scum off the dirty forth collected on top. 9. Now add the second extract of coconut milk along with the freshly chopped mint. 10. Reduce the flame and add the first extract of coconut milk. 11. Add the limejuice, salt and cooked shrimps. 12. Serve hot, garnished with a boiled medium prawn hanging down from the soup bowl.

Courtesy: The Muthoot Plaza, Thiruvananthapuram

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Kerala Speciality Dishes 28

MASALA FRIED FISH

Ingredients Quantity

Sear fish darned (Sliced on the bone)

1

Crushed pepper corn 5 g Ginger 3 g

Garlic 3 g Green Chilli 3 g

Chilli powder 2 g

Turmeric powder 2 g

Curry leaves 1 sprig Lime 1

Coconut oil 50 ml

Egg ½

Salt To taste

Onion 1

Salad cucumber 50 g

Carrot 50 g

Tomato 1

Method of preparation

1. After cutting the fish, immerse into water with salt and vinegar for half an hour.

2. Prepare a thick masala with crushed peppercorn, ginger, garlic, green chillies, curry leaves, turmeric, chilli powder, limejuice, beaten egg, salt and a little coconut oil.

3. Smear the batter all over the fish and keep it for half an hour and shallow fry in coconut oil.

4. Serve hot in a bed of banana leaf decorated with carved vegetables and lemon wedge.

Courtesy: Bolghatty Palace, Ernakulam

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Kerala Speciality Dishes 29

MASALA GRILLED PORK

Ingredients Quantity

Pork (thin slices) Chilli Powder Turmeric powder Lime (juice oil) Salt taste Garam masala Ginger, garlic paste Curry leaves Coconut oil

250 g 2 tsp 1pinch ½ to taste 1½ tsp 25 g 2 sprigs 20 ml

Method of preparation

1. Mix the pork with all the ingredients except coconut oil. Keep

aside for half an hour. 2. On a grill plate, sprinkle coconut oil and put the marinated pork and

grill till well done. 3. Arrange neatly on a platter or

plate, garnish with turned carrots, broccoli etc.

Courtesy: The Surya, Ernakulam

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Kerala Speciality Dishes 30

MEEN MURINGAKKA CURRY

Ingredients Quantity

Fish 500 g Drum stick 150 g

Coriander seeds 100 g

Red chillies 8 g

Turmeric 2 g

Pepper corns 4 g

Fennel seeds 2 g

Coconut oil 50 ml Coconut 1 Red onion 300 g Cocum 15 g

Salt to taste

Tomato 80 g

Ginger garlic paste 10 g

Mustard seeds 3 g

Curry leaves 2 sprigs

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Kerala Speciality Dishes 31

Method of preparation 1. Clean the fish. 2. Cut fish and drum stick into small pieces. 3. Fry grated coconut, coriander seeds, red chilli, turmeric powder, fennel seeds and peppercorn. 4. Grind the above mixture to smooth paste. 5. Soak cocum in little water. 6. Slice onions, slit green chillies. 7. Heat oil, sauté mustard seeds, curry leaves, onion green chilli and drum stick. 8. Add ginger garlic paste, powdered masala and sauté well. 9. Add the ground masala, cocum, fish, water and cook on a slow fire. 10. Add tomato pieces. 11. Cook on a slow fire till the gravy becomes thick. 12. Serve hot, garnished with fried curry leaves. Courtesy : Hotel Hillview, Munnar

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Kerala Speciality Dishes 32

MEEN PEERA

Ingredients Quantity

Small variety of fish

1/2 kg

Coconut 1

Green Chillies 30 g Small red onions / shallots

10 g

Turmeric 1/4 tbsp Ginger 1/2 inch

Cocum 15-20 g Curry leaves 1 sprig

Coconut oil 15 ml Method of preparation

1. Clean fish. Keep them whole if they are too small. If not cut them into half.

2. Grate coconut finely. 3. Grind together turmeric, a few onions and garlic and mix with

coconut. 4. Finely chop green chillies and ginger; add sliced onions. 5. Soak cocum.

6. In a stainless steel pan, first put in the curry leaves and half cocum broken into pieces.

7. Mix together coconut mixture, fish, remaining cocum and chopped and sliced ingredients.

8. Set into the pan. 9. Add water to three fourth level of fish mixture.

10. Add salt. Bring to boil. Quickly reduce heat and simmer till fish is cooked and moisture evaporated.

11. Pour fresh coconut oil over.

12. Test for seasoning and remove. Cool and cover. This can be kept for two days.

Courtesy: Riviera Suites, Ernakulam

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Kerala Speciality Dishes 33

MEEN THAVAYIL POLLICHATHU

Ingredients Quantity

Red tomatoes Ginger Garlic Refined flour Onion Pepper corns Coconut mix Salt Cream Vegetable stock Butter Coriander leaves

250 g 10 g 5 g 15 g 100 g 5 g ½ cup to taste 20 ml 750 ml 50 g 1 bunch

Method of preparation

Fillet the fish half an inch thick and marinate it with lime juice and salt. Keep aside for 10 mts. Make a batter with egg, onion, ginger garlic paste and powdered masala. Apply it on the fish and then keep it on the plantain leaf for half an hour. Heat a thava or non-stick pan , brush a little oil and then spread the fish on to it. Simultaneously sprinkle some oil to get both sides of the fish cooked. Finally, arrange the fish, garnished with onion rings and lemon wedges, on the plaintain leaf. Courtesy: Hotel South Park, Thiruvananthapuram

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Kerala Speciality Dishes 34

MUTTON BIRIYANI- 2PLATES

Ingredients Quantity

Mutton 250 gm

Onion 200 gm (for frying and masala)

Ginger garlic 35 gm

Garam masala powder 5 gm

Whole garam masala 10 gm Chilly powder 1 tsp Coriander powder 1 tsp

Turmeric powder ½ tsp

Green chilly 4 nos.

Coriander leaves & Mint leaves 30 gm

Pineapple 15 gm

Ghee 50 gm

Oil 200 gm

Rose water ½ tsp

Saffron a pinch

Cashew nut paste 50 gm

Tomatoes 75 gm

Salt and cashew nuts for garnishing

Basmati rice 250 gm (wash and soak for 15 mints)

Lime 1

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Kerala Speciality Dishes 35

Method of preparation Cut the mutton in to curry cut size. Wash it. Heat 150 gm oil and fry half of the sliced onion to golden brown. Remove oil from the pan and put half of the ghee to little oil in the pan. Put remaining sliced onion, sauté. Put chopped ginger, garlic, chilly powder, coriander powder, turmeric powder, garam masala powder, chopped pineapple, chopped tomatoes and sauté. Add cashew nut paste and fry it for few minutes. Put the salt, mutton and little fried onion. Cook till tender. Put double quantity of water for the rice (1/2 tsp) boil it along with whole garam masala, little ghee, lime and salt. Put the drained rice to the boiled water. Make it half cooked. Drain it. Take a heavy bottomed pot and spray the mutton masala in the bottom. Spray some fried onion and chopped coriander and mint leaves. Then spread the rice. Sprinkle rose water and saffron solution on the rice, put some fried onion and chopped coriander and mint leaves. Close tightly with a lid and keep the pot on a tawa or in the oven for another 20 min. Then open it, mix masala and rice, garnish with cashew nuts. Serve it along with raitha, pickle and pappad.

Courtesy: Abad Plaza, Kochi

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Kerala Speciality Dishes 36

NADAN KOZHI CURRY

This spice-rich chicken curry preparation of Kerala has regional variations in terms of ingredients used, but nevertheless has the same combination of spices that adds to its flavour.

Ingredients Quantity

Chicken 1 kg Onion 400 g Green Chilli 20 g

Ginger 20 g Chilli powder 2 sp

Coriander powder 3 sp Chicken masala powder

2 sp

Curry leaves 2 g Coconut oil 150 ml

Coconut milk 1.5 ltr Salt to taste

Turmeric Powder 1 pinch

Method of preparation 1. Cut the chicken into medium pieces and marinate it with a little chilli powder

and salt for a while. 2. Make the first and second extract of coconut milk. 3. Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger,

garlic and curry leaves. 4. Then add chilli powder, coriander powder, turmeric powder and chicken

masala powder. Put the chicken pieces in the kadai till it is half done. 5. Add the second extract of coconut milk and get it cooked gently in slow fire. 6. Finally add the first extract of coconut milk and serve hot. Courtesy: Michael’s Inn, Thekkady

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Kerala Speciality Dishes 37

NEYMEEN SOUP

Ingredients Quantity

Fish Fish bones Tomato Green chilli Curry Leaves Coconut oil Fennel Garlic Onion Coriander leaves Ginger Lemon

100 g 50 g 2 20 g 1 sprig 20 ml 10 g 20 g 30 g 15 g 10 g 2

Method of preparation

1. Make a fish stock with fish bones, crushed ginger and pepper corns and strain it in a muslin cloth. 2. Cut fish into small cubes 3. Heat the oil in a sauce pan and add chopped garlic, onion, green chilli and sauté well, along with cubes of fish for 5 minutes. 4. Add the fish stock and allow to boil it for 15 minutes. 5. Check the seasoning, add tomato and coriander leaves and serve hot Courtesy: The Metropolitan, Ernakulam

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Kerala Speciality Dishes 38

PALADA PRADHAMAN

Ingredients Quantity

Instant ada 250g Water 6 cups Butter 1 ½ dsp

Milk 300ml Condensed milk

500ml

Sugar 1.5 cup

Fine rice flour

1 dsp

Cashew nuts ½ cup Cardamom powder

½ tsp

Method of preparation 1. Cook ada in water. As soon as

ada is cooked, wash it in cold water and drain.

2. Put the butter and ada together and stir on slow fire taking care that the ada does not break or gets soggy.

3. Add milk, condensed milk and sugar. Mix the rice flour. Allow it to simmer till it thicken

4. Remove from fire and add the fried cashew nuts and cardamom powder.

5. Stir continuously for sometime so as to prevent the payasam from curdling.

Courtesy: Hotel Chaitram, Thiruvananthapuram

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Kerala Speciality Dishes 39

PATHIRI

Ingredients Quantity Rice Flour (Roasted) 500 g

Water 450-500 ml Salt to taste

Basic Dough Bring water to a boil. Add salt. Add the flour into the water and cook over a simmering flame. Allow the mixture to cool. Knead to a smooth dough, free of lumps.

Ari Pathiri Make 30 – 35 g balls from the basic dough. Roll out as thin as possible (1mm). Cut the pathiri using cutter into rounds of 5 inches diameter. Cook on a hot griddle with out changing the colour. Serve hot.

Vachchu Pathiri Make balls weighing 110-125 g from the basic dough. Roll out into pathiris of 5 inches diameter. Place between two banana leaves and cook on a medium hot griddle. Remove the banana leaf before serving.

Kunji Pathiri Make small pellets of 1 cm diameter from the basic dough. Press between the thumb and forefinger into small circles of 1.5 cm diameter. Steam for 3-4 minutes. Serve hot with fish or chicken curry. Courtesy : Fortune Hotel, Kozhikode

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Kerala Speciality Dishes 40

PAZHAM PORI

Ingredients Quantity

Banana 4 Refined flour

100 g

Yellow colour

4 drops

Cumin seed 1 pinch

Sugar 100 g

Refined oil 1.5 ltr

Method of preparation

1. Peel ripped banana and cut it into long pieces.

2. Prepare a batter with flour, sugar, cumin seeds and yellow colour.

3. Dip the slices of banana in batter and fry it in the refined oil.

4. Serve hot in a dish. Courtesy: Michael's Inn, Thekkady

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Kerala Speciality Dishes 41

PRAWNS APPAM

Ingredients Quantity

Rice 100 gm

Sugar 1 tsp

Coconut water (Fermented) 1 cup

Coconut milk 1 table spoon

Rice powder (Medium) 1 table spoon

Salt 1 pinch

Prawns 3 nos

Onion 1

Tomato 1

Ginger garlic paste 1 tsp

Curry powder 1 tsp

Coconut oil 1 table spoon

Curry leaf 1 sprig

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Kerala Speciality Dishes 42

Method of preparation

1. Appam batter For the appam batter, grind the soaked rice with very little water. Add fermented cococnut water, sugar, salt and cooked rice powder.

Keep the batter at room temperature for 8 hours

2. Prawn Masala

Fry chopped onion ginger garlic paste, add curry powder and tomato. Cook the prawns….add salt, curry leaf and make it dry. Finally, add coconut milk

3. Appam

Heat the appam pan, put one spoon of batter and make it thin. Cover the pan for 10 seconds. Open the pan and put 3 prawns in the centre with the thick gravy. Cover it again and cook for little more time. Serve hot

Courtesy: Greenwoods , Thekkady, Idukki

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Kerala Speciality Dishes 43

PRAWNS IN COUNTRY STYLE

Ingredients Quantity

Jumbo prawns with shell

200 g

Onion (sliced) 50 g

Ginger garlic paste

10 g

Curry leaves 1 sp

Lime 1 no

Salt and pepper

to taste

Boiled rice

100 g

Boiled vegetables

100 g

Method of preparation

1.Brush a little oil in the bottom of an earthen pot. 2. Mix onion, curry leaves, crushed peppercorn, salt, lemon juice, ginger and garlic paste together with washed fresh prawns. 3.Sprinkle a little hot prawn stock and cook in the pot till the prawn is tender and dry. 4. Serve with rice, boiled vegetables and wedge of lime.

Courtesy: Bolgatty Palace, Kochi

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Kerala Speciality Dishes 44

SEAFOOD GRILL

Three different types of marinated seafood dishes with sauces Tuna / Tiger Prawn / Pomfret

Tuna

Ingredients Quantity Tuna 1 piece (75 gms) For marinating Turmeric a pinch Lime 1 no Coconut oil 1 tea spoon Mustard paste a little Salt to taste

Method Mix all the marinades together. Marinate the fish for 10 minutes. Grill it on a tawa in coconut oil.

Tiger Prawns

For marinating, use curd, chilly paste, salt and pepper Method Mix all the ingredients and apply on the tiger prawns. Grill them.

Pomfret Ingredients Quantity Whole Pomfret 1 no For marinating Chilly powder a pinch Coriander powder a pinch Turmeric powder a pinch Lime 1 no Ginger-Garlic paste

Curry leaves

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Salt

Coconut oil

Method Mix all the ingredients and apply on the fish. Grill the fish in coconut oil.

Accompaniments & Sauces

Green spinach thoran Ingredients Quantity Green spinach 250 gms Shallots 2 nos Ginger 1 piece Garlic 3 cloves Turmeric powder a pinch Grated coconut 100 gms Coconut oil

Mustard seeds

Method Take a thick bottomed pan. Pour coconut oil. Crackle mustard seeds. Add all other ingredients. Sauté for one minute. Red spinach rice Shred red spinach leaves Sauté the rice with red spinach and garlic and season it.

Boiled vegetables Carrot Baby tomato Baby corn Baby potato Beans Curry leaves

Method Temper boil the vegetables with salt and pepper. Crackle mustard seeds in coconut oil and sauté the boiled vegetables along with curry leaves. For the Sauce

Ingredients Quantity Shallots 100 gms Ginger 50 gms Garlic 2 cloves Coconut flakes 25 gms Green chilly 2 nos Cocum 1 piece Turmeric powder a pinch Coconut milk 250 ml Coconut oil

Curry leaves

Method Heat coconut oil. Sauté onion until golden brown. Add ginger, garlic, turmeric powder, curry leaves. When it is browned, add coconut milk, cocum and salt to taste. Courtesy: Hotel Malabar House, Fort Kochi

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Kerala Speciality Dishes 46

SQUID ULARTHIYATHU

Ingredients Quantity

Squid 150 gms

Chilly Powder 10 gms

Turmeric Powder 2 gms

Pepper Powder 5 gms

Coconut Oil 35 ml

Salt To taste

Curry leaves 2 gms

Ginger 10 gms

Garlic 7 gms

Onion 100 gms

Tomato 50 gms

Green Chilly 10 gms

Coriander Powder 20 gms

Method of preparation Saute the green chilly, ginger, garlic, onion with coconut oil. Add pepper powder, chilly powder, coriander powder, turmeric powder and salt. Add boiled roundels of squid. Add tomato and curry leaves. Presentation Serve in a curry bowl garnished with onion slices. Courtesy: KTDC

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Kerala Speciality Dishes 47

STUFFED CHICKEN-KERALA STYLE

Ingredients Quantity

Full Chicken (For Batter) Red Chilly powder Coriander powder Turmeric powder Ginger Garlic paste Curd Garam Masala Curry leaves Egg (For frying) Oil

1¼ Kg 50g 25 gm 25 gm 4 tsp 200 ml 1 tsp 1 spring 1 no 3 Kg

Masala for stuffing

Chicken Liver (Chopped) Boiled egg Mashed boiled potato Red chilly powder Coriander powder Turmeric powder Garam masala Curd Salt Curry leaves Ginger Garlic paste Green chilly Onion Coconut oil

1 no 1 no 100 gm 1½ tsp ½ tsp ¼ tsp ¼ tsp 50 ml as needed ½ spring 1 tsp 1 no 1 no 25 ml

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Method of preparation

1.Finely chopped chicken liver, mashed potato, Ginger-garlic paste, chopped onion, green chilly, curry leaves and sauté fine. 2.Add the powders. Garam masala, curd and salt to make a thick stuffing (Use coconut oil for stuffing mixture) 3.Place the boiled egg fully in to the breast and over the chicken, place behind the stuffing mixture tight and neat by grilling in any desired style and serve hot.

Courtesy: West Wood Hotels, Munnar

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Kerala Speciality Dishes 49

TENDER COCUNUT SOUFFLE

Ingredients Quantity

Tender coconut Sugar Milk Gelatine Egg– white Coconutextract Roseessence Milkcream Corn flour

1 no 80 gms 300 ml 10 gms 2 nos 25 ml 2 drops 10 ml 10 gms

Method of Preparation

Mix cream sugar with half the egg white and corn flour. Add boiled milk gradually. Cook in double boiler until the custard is thick. Add gelatine dissolved in warm water strain and cool.

Add coconut extract, essence, cream, tender coconut and stiffly beaten white of egg. Put into a mould and set in refrigerator. Courtesy: KTDC

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Kerala Speciality Dishes 50

TRAVENCORE APPAM

Travancore Appam (for 4

persons)

Ingredients Quantity

Rice Flour Yeast Sugar Coconut milk

½ kg 10 gms 100 gms 100 ml (first extract milk)

Method of preparation

1.Soak the yeast in warm water and powder the sugar 2.Make a thick batter using flour, sugar, yeast and coconut milk. 3. Keep it aside for 6 hours for fermentation. 4. Steam the batter in a Idli steamer and serve hot with pork kaya ulathiyathu.

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Kerala Speciality Dishes 51

Thalasserry Mutton Curry

Ingredients Quantity

Mutton Kheema Potato Coconut Ginger Green Chilly Onion Tomato Curry leaves Corianderleaves Garam Masala Coriander powder Chilly powder Turmericpowder Salt

500 gms 200 gms 1 no.s 15 gms 15 gms 50 gms 30 gms 1 sprig 20 gms 20 gms 15 gms 15 gms 10 gms to taste

Method of preparation

1.Grind the coconut into a very fine paste. Scoop the potato into a small ball by using a scoopper. 2.Chop half of the ginger, green chilly and onion and mix with the mutton kheema. Add a little salt. Mix thoroughly and make into small balls and keep it aside. 3.Slice the onion, ginger, green chilly and tomato. 4.Heat the oil, sauté the ginger, green chilly, onion and finally tomato adding all the masalas and fry well. 5.Add the coconut paste into the pan and cook well. Add the mutton and potato halls into it and cook until the mutton is tender. 6.Garnish with fried curry leaves and chopped coriander leaves.

Courtesy : The Metropolitan, Kochi.

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Kerala Speciality Dishes 52

Ulli Theeyal

Ingredients Quantity

Small onions (shallots) 100 g

Coconut (grated) 100 g

Coconut oil 50 ml

Fenugreek seeds 5 g

Mustard seeds 5 g

Curry leaves few sprigs

Red chilli (whole) 5 g

Tamarind 10 g

Jagery 5 g

Salt to taste

Aniseeds 5 g

Pepper corn (whole) 10 g

Coriander seeds 10 g

Garlic flakes 3 Cumin seeds 5 g

Method of preparation

1. Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic.

2. Sauté the peeled sliced shallots in coconut oil till it becomes brown.

3. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes.

4. Add the curry paste to the mixture and cook for further 4 minutes.

5. Check for seasoning.

6. Garnish with curry leaves and serve piping hot. Courtesy : Club Mahindra, Idduki

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Kerala Speciality Dishes 53

VATHALAPPAM

Ingredients Quantity

Eggs 4 Milk 150 ml. Coconut milk (1st extract)

200 ml.

Jaggery 200 g.

Cardamom powder 1 tsp. Sugar 50 g

Method of preparation 1. Caramelise the sugar in a pan

over slow flame. Spread this caramelised sugar over a tray.

2. Now mix the eggs, milk & coconut milk in a basin with a whisk.

3. Pour the mixture over a tray and cover it with a silver foil.

4. Add melted jaggery to this mixture along with the cardamom powder.

5. Cook this mixture in a steamer till it acquires a consistency of caramel custard. Serve cold.

Courtesy: Hotel Malabar Palace, Kozhikode

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Kerala Speciality Dishes 54

APPAM & CRAB MASALA

Ingredients Quantity

Rice flour Yeast Coconut milk Sugar Salt Water Kappi

1 kg 5 gm ½ litre to taste to taste according to consistency 100g

Method of preparation

1. Mix together rice, water, yeast and "kappi". It should be in thick consistency. 2. Let the above mixture ferment for one night (6 hour) 3. Add the Sugar, Salt & Coconut milk to the fermented mixture and make a pouring consistency. 4. The appam can be made in traditional Appachatti. 5. To make the "kappi", mix little rice flour and hot water. Allow to cook for some time in thick consistency.

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Kerala Speciality Dishes 55

Njandu (Crab) Masala

Ingredients Quantity

Crab diced Onion Ginger Green Chilli Garlic Curry Leaves Tomato Coconut milk Garam masala Turmeric Powder Coriander powder Chilli powder Salt Coconut oil

½ kg 200 g 25 g 4 no 25g little 100g 2 no (11/2 glass) little 1tsp 25g 30g To taste 100g

Method of preparation

1. Heat oil in a pan. 2. Sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned. 3.Add all spice powder and little chopped tomatoes. 4. Add the diced crab to the masala and cook it with some water. 5. Finally finish with coconut milk and diced tomatoes can be added to make it attractive

Courtesy: Yuvarani Residency, MG Road, Ernakulam

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Kerala Speciality Dishes 56

ARIKKADUKKA

Ingredients Quantity

Mussels 16

Parboiled Rice 250 g

Small Onions 75 g

Curry Leaves 2 sprigs

Grated Fresh Coconut 75 g

Saunf 1 tsp

Salt to taste

Oil to fry

For Marinade

Red Chilli powder 1 tbsp

Turmeric 1 pinch

Ginger Garlic paste 1 tsp

Lime juice 1 tsp

Salt to taste

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Method of preparation

1. Scrub and wash the mussels clean.

2. Wash and soak the rice in hot water for 20 mts. Drain and grind with the rest of the ingredients except the mussels and oil.

3. Blanch mussels for 30 sec in acidulated, salted hot water. Set aside to drain.

4. Stuff the paste in the mussels and steam for 7-8 mts.

5. Remove stuffing along with the flesh, steep in the marinade and shallow fry till crisp.

6. Place back in the shell and serve hot with the tamarind relish.

7. Serve with Tamarind Relish. Cook tamarind pulp, jaggery, crisp fried chopped ginger, salt and chilli powder together for 15 mts. Add 2 tsp of hot oil and gently stir in. Strain and use. Courtesy : Fortune Hotel, Kozhikode

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Kerala Speciality Dishes 58

BEEF ULARTHIYATHU

A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region.

Ingredients Quantity

Beef (trimmed) Red chilli powder Coriander powder Turmeric powder Pepper powder Cummins (Jeera) Cinnamon Cloves Cardamom Shallots (sliced) Garlic (flakes) Ginger Curry leaves Coconut (cut into small pieces) Vinegar Salt Coconutoil Mustardseeds

½ kg ¾ spoon 1 tsp ½ tsp ¼ tsp 1 pinch 2 pinch 3-4 2 100 g 1 big clove 1 piece 2 sprigs 100 g ½ tsp to taste 50 ml 1 tsp

Method of preparation 1.Grind all spices together into a fine paste. 2.Marinate beef with the spice paste and keep aside. 3.Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly. 4.Cook meat on a slow fire till tender. 5.Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic. 6.Serve hot. Courtesy: Riviera Suites, Ernakulam

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CHEMMEEN THULLICHATHU

Ingredients Quantity

Coconut oil 10 ml Mustard seeds 2 gm

Fenugreek 1 gm

Curry leaves 3 nos.

Ginger julienne 5 gm

Green chilly 2 slice

Shallot 10 gm

Quartered tomato 1 no. Thick coconut milk 300 ml Salt to taste Lime juice ½

Prawns 150 gm Method of preparation Heat oil in a saucepan or frying pan. Add the tempering ingredients; mustard seeds, fenugreek and curry leaves. To this add ginger julienne, green chilly and shallot and sauté in slow fire for few minutes. Add cleaned prawns. Sauté for about two minutes in slow fire. Add the thick coconut milk and allow to boil. Now add salt and quartered tomato. Pour the thick milk into this and leave to simmer for few minutes. Serve hot with plain rice.

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Kerala Speciality Dishes 60

CHIKKEN PEPPER FRY

Ingredients Quantity

Chicken 300 gms

Onion 75 gms

Curry leaves 5 gms

Salt to taste

Oil 20 ml

Garlic 10 gms

Grinding

Turmeric 2 gms

Chilly powder

5 gms

Pepper corns 10 gms

Cumin 3 gms

Ginger 5 gms

Method of preparation Wash chicken pieces and cook in half a cup of water adding salt and the ground spices till tender. Fry chopped onion and curry leaves in oil till golden brown. Add the cooked chicken and fry for few minutes.

Another Method Boil the chicken pieces in salt and turmeric. Then fry onion and curry leaves and add the boiled chicken and then the masalas and fry for few minutes.

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Kerala Speciality Dishes 61

CHIRATTA PUTTU

Ingredients Quantity

Raw rice flour 1 kg

Coconut 1

Cumin seed 3 pinches

Chiratta 2 or 3.

Salt Water to taste

Method of preparation 1. Powder soaked raw rice pertaining to puttu podi (with little grains). Roast it for a little while without causing any colour change. 2. Add salt and cumin seed, pour a little water and rub it gently to make a mixture. 3. Put a hole in the coconut shell (chiratta), place some grated coconut in it, and fill the shell with the mixture and put some grated coconut on the top also. 4. Steam in a vessel for 10 minutes and serve

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Kerala Speciality Dishes 62

COCHIN ATTIN SOUP

Ingredients Quantity

Ghee 5 ml Mutton stock 200 ml

Mutton meat 20 gm

Shallot 20 gm

Garlic 5 gm

Coriander leaves 5 gm

Turmeric 1 pinch

Rice flour 5 gm Thick coconut milk 30 ml

Coconut oil 5 ml

Mustard 1 pinch

Curry leaves 1/2 sprig

Salt to taste Method of preparation Heat oil in thick bottom sauce pan. Add oil, tempered, mustard, curry leaves, garlic shallot. Add tender mutton pieces. Add turmeric coconut slices and flavour. Sauté well. Pour rich mutton stock boil. Add salt. Pour thick coconut milk. Simmer. Add ghee and serve hot.

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Kerala Speciality Dishes 63

DUCK MAPPAS

Ingredients Quantity

Duck ChillyPowder CorianderPowder Pepper Turmeric Ghee or mixture of ghee and oil Onion Vinegar Coconut Salt

1 no. 1 teaspoon 2 teaspoon 1 largepinch 1 teaspoon ½ cup 1 large 1 teaspoon 1 to taste

To Temper

Ghee Cinnamon Cloves Mustard Seeds Curryleaves

1 teaspoon 2.5 cm pieces(Cinnamon) 3 1 teaspoon 1 springs

Method of preparation

Clean and joint duck. Grind together chilly powder, coriander powder, pepper and turmeric. Slice onion. Crate coconut and take three extraction of coconut milk. Heat oil, add sliced onion and ground ingredients sauté. Add duck, fry for 5 minutes. Add salt and third extract of coconut milk and vinegar and boil. Simmer. When the duck is nearly done add second extract of coconut milk. Simmer for 5-10 minutes. Add first extract. Boil and remove from fire. Heat ghee and add crushed cinnamon, cloves and mustard seeds. When the seeds crackle, pour over the curry and mix well.

Courtesy : Riviera Suites, Kochi

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Kerala Speciality Dishes 64

ERACHI VADA

Ingredients Quantity

Minced Meat 500 g

Eggs 6

Garlic 50 g

Ginger 50 g

Green Chilly 50 g

Cinnamon 2 g

Cloves 2 g

Fennel 2 g

Coriander Leaves 50 g

Salt To taste

Method of preparation Mix the minced garlic, ginger, green chillies, powdered cinnamon, cloves and fennel with minced meat. Add salt to taste and cook. Add a little limejuice and coriander leaves. After the prepared meat is cold, add beaten eggs and mix. Make meat in the shape of vada (ring-shaped) and deep fry in oil. Serve hot. Courtesy: Quality Inn Presidency, Ernakulam

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Kerala Speciality Dishes 65

GINGER FEATHERED TIGER PRAWNS

Ingredients Quantity Tiger prawn 1no Ginger 1piece Aubergine 3slice Lemon grass 1piece Turmeric powder 1pinch Salt & pepper to taste Mango puree 1tsp

Method of preparation

1. Marinate the tiger prawn with turmeric powder, mango puree, ginger garlic paste, salt and pepper. Keep aside.

2. Clean the lemon grass, then grind it well .Apply this paste on the aubergine slices with salt and pepper.

3. Slice the ginger very thin and marinate with turmeric powder, salt and pepper then deep fry it.

4. Grill the tiger prawn and aubergine, place the tiger prawn on a bed of aubergine, and serve on an appam.

5. Deep fry lady’s fingers filled with mango puree and place them on the side.

Courtesy: Malabar House, Fort Kochi

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Kerala Speciality Dishes 66

KALLAPPAM-10 Nos

Ingredients Quantity

Raw rice 500 g Yeast 2 g

Sugar 50 g or to taste Salt to taste

Coconut 1 Cumin 5 g Small onions (sliced)

10

Curry leaves (chopped) 2 sprigs

Garlic (crushed) 5 cloves

Coconut oil 20 ml

Method of preparation 1. Grind the soaked raw rice to a smooth paste. The batter

should be thick, but of pouring consistency. 2. Dilute the yeast in 15 ml luke warm water and 10 g of

sugar and mix to the ground batter. 3. Mix in the sugar and salt to the batter and allow 6 to 8

hours to ferment. 4. Mix in the grated coconut, garlic, curry leaves, small onion

and check for salt and sugar. Keep aside for half an hour. 5. Heat dosa pan, sprinkle oil, and pour one ladle full of batter

and cook for one minute in slow fire. 6. Turn the side and cook till golden brown colour. 7. Sprinkling a few drops of ghee before serving will add to the

taste and flavour. Courtesy: The Surya, Ernakulam

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Kerala Speciality Dishes 67

KAPPA-MEEN MULAKITTATHU

Kappa

Ingredients Quantity

Tapioca Green Chilly Coconut Turmeric powder Salt Curry leaves

1 kg 2 nos Half a pinch to taste a sprig

Tempering

Small onions Mustard seeds Curry leaves Coconut oil

2 or 3 nos 1 tsp a sprig 1 tbsp

Method of preparation 1.Clean tapioca and dice. 2.Wash thoroughly and boil in water. 3.Drain off excess water from cooked tapioca. 4.Add salt, ground coconut, green chilly and turmeric. 5.For tempering, heat, oil and crackle mustard seeds, brown small onion slices and curry leaves 6.Put these over the stirred tapioca and serve hot.

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Kerala Speciality Dishes 68

Meen Mulakittathu

Ingredients Quantity

Seer fish Red chilly powder Coriander powder Ginger Garlic Kokum Salt

500 g 40 g 20 g 1 piece 1 clove 15 g to taste

Tempering

Coconut oil Small onions Mustard seeds Redchilly(w) Fenugreek Curry leaves

2 tbsp 2 or 3 nos 1 tsp 2 nos a pinch 2 sprigs

Method of preparation 1. Clean the fish and cut into even-sized pieces. 2.Marinate for a while. 3.Slice ginger and garlic. 4.Smear with red chilly powder, coriander powder, salt, kokum and curry leaves. 5.Add water and cook for 5 to 10 minutes. 6.Temper with given ingredients.

Courtesy: Thrisangu Haven Hill Resort, Peermede, Idukki

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KARIMEEN MAPPAS

Ingredients Quantity

Karimeen (Pearl spot)

200 gm

Coconut Half a coconut Coconut oil 50 ml

Mustard 5 gms Curry leaves to taste Shallots-sliced 30 gms

Ginger-sliced

10 gms

Garlic-sliced 10 gms Green Chillies Split

10 gms

Vinegar 10 ml Salt to taste

Ground Paste

Dry chillies 5 gms Coriander 10 gms

Shallots 2 gms Ginger 5 gms

Turmeric 2 gms

Method of preparation Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire. Courtesy: K.T.D.C.

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KAYA-ATTIRACHI CURRY

Place of origin Main ingredients Best eaten with Accompaniments No. of Portions

:Thalassery, Kannur : Lamb leg, Raw bananas : Ghee rice, Steamed rice : Pappadam, Kachumber : 4

Ingredients Quantity

Raw bananas 2 Nos

Lamb Leg 200 gm

Coconut 1/2 a coconut

Coriander powder 15 gm

Red chilly powder 15 gm

Turmeric powder 5 gm

Sonf 5 gm

Peeled garlic 5 gm

Curry leaves 1 sprig

Salt To taste

Method of preparation 1. Peel and cut the bananas into 1/2'' pieces. Wash in salted water and keep aside. 2. Clean and cut lamb leg into 1'' square pieces. 3. Mix the lamb and bananas with the chilly, coriander and turmeric and cook covered till mutton is soft. 4. Make a fine paste of grated coconut, sonf and garlic. 5. Add this paste to the curry along with curry leaves and salt. 6. Simmer till lamb is fully cooked and serve hot. Courtesy: Taj Residency, Calicut

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KERALA MUTTON SOUP-2 PORTIONS

Ingredients Quantity

Mutton stock 500 ml Mashed potato 75 g

Shallots (sliced) 10

Ginger (chopped) 10 g Curry leaves (chopped)

10 leaves

Chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1 pinch Garam masala 0.5 tsp

Minced Mutton 50 g Coconut oil 15 ml

Ghee 15 ml Method of preparation

1. In a saucepan, heat coconut oil and half the ghee.

2. Saute shallots, ginger, garlic and curry leaves till golden brown.

3. Add the masalas, cook for one minute. Add the minced mutton and pour the stock.

4. Mix in the mashed potato, check for seasonings.

5. Serve in soup bowls, with two or three drops of ghee in each bowl.

Courtesy: The Surya, Ernakulam

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KONCHU POLLICHATHU

Ingredients (for two)

Quantity

Konju (Scampi) Onion (Chopped) Ginger garlic paste Tomato (chopped) Curry leaves Green chillies Mustard seeds Chilli powder Coriander powder Coconut milk Turmeric Lime juice Coccum Oil Pepper powder Salt Banana leaves

4 no.s 250 g 10g 150 g 10 leaves 5 no.s 5 g 50 g 50 g 10 ml a pinch 10 ml 4 no.s 100 ml 5 g to taste 4 no.s

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Method of preparation

1.Clean and wash the scampi. Cut the scampi along the middle at the back and devein. Do not remove shells or heads. Wash thoroughly and marinate in lime juice, crushed pepper, turmeric powder, ginger garlic paste and chilli powder for an hour. 2.Heat the oil in a sauce pan and put mustard and curry leaves into it. Then add chopped onion, green chilli and sauté until light brown. Add ginger garlic paste, turmeric powder, chopped tomatoes and coccum. Saute till brown. Finish with coconut milk and salt to taste. 3. Heat a tava and lightly glaze with oil. Cook the scampi with the shells on for around five minutes or until done. Now remove the scampi from the tava, add masala and put them back wrapped in banana leaves. Grill until the masala is burnt into the scampi. Serve hot. (Pollichathu means burnt. Hence, it is imperative that the meat has a slightly burnt flavour)

Courtesy: Kumarakom Lake Resort

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Kerala Speciality Dishes 74

MADHURAKKIZHANGU UPPUMA

The delicious, starchy sweet potatoes, locally known as Madhura Kizhangu, can well be used to prepare Uppumavu, a favourite breakfast item.

Ingredients Quantity Sweet Potato 500 g Green Chilly 5 no. Onion 1 no. Mustard seed 10 g Red Chilly(dry) 3 no Curry leaves 1 pinch Coconut oil 25 ml Salt to taste

Method of preparation 1. Grate the Sweet potato,put it in boiling water and strain it 2. Heat coconut oil in a kadai, add mustard seed, dry Red chilly, Curry leaves, Onion and sauté

for two minute. 3. Then add Green chilly and potato; season with salt.

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MALABAR DUCK ROAST

Ingredients Quantity Duck 1 breast Shallots 100gms Ginger and garlic 10 gms each Kashmeeri chilly powder 1 teaspoon Turmeric powder 1/2 teaspoon Coriander powder 1 teaspoon Garam masala 1 pinch Cashew nut 2 halves Raisins 6 nos Coconut milk 50ml Coconut oil a dash Curry leaves 1 stem Cherry tomatoes 3 nos Salt to taste

Method of preparation 1. Clean the duck breast and marinate with ginger garlic paste and turmeric powder. Boil and keep aside. 2.Take a thick bottomed pan, pour coconut oil, sauté the sliced onion and curry leaves. When they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick texture. 3.Add the boiled duck breast; sauté well. Finish with coconut milk and salt. Garnish with cherry tomatoes. Courtesy: Malabar House, Fort Kochi

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MALABAR MUTTON BIRYANI

Malabar, the northern region of Kerala, is popular for its culinary treats, especially those with meat and rice. This month, we recommend the Mutton Biriyani, a superb dish of ghee, rice, mutton and spices.

Ingredients Quantity

Mutton Basmathi rice Onion Garlic Ginger Green chilli Coriander powder Turmeric powder Red chilli powder Tomato Poppy seeds Fresh coconut Coriander leaves Mint leaves Curd Limejuice Ghee Oil Cashewnuts Raisins Garam masala powder Salt

1 kg 1 kg 500 g 50 g 50 g 100 g 3 tsp 1 tsp half tsp 300 g 2 tsp half cup 1 small bunch 1 small bunch as required 4 tbsp 200 g as required 500 g 50 g 2 tsp to taste

2 pieces 3-4 " 3-4 "

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For garam masala Cinnamon Cardamom Cloves Nutmeg Aniseed Cuminseed Mace

quarter half tsp half tsp 2 strands

Method of preparation

1. Cut and clean mutton in big pieces. 2. Slice the muttons; grind green chillies, ginger and garlic. 3. Grind poppy seeds and fresh coconut and keep aside. 4. Chop coriander leaves and mint leaves. 5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry. 6. Add ginger, garlic and green chillies and fry for 2-3 minutes 7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time. 8. Add mutton and fry for a few minutes and add curd and salt. 9. Cover the cooker and cook on slow fire for 15-20 minutes. 10. When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside. 11. Wash and drain the water from the rice. 12. Heat ghee and add rice and fry for 4-5 minutes. 13. Add salt and double quantity of water and boil till the rice is cooked. 14. Remove from fire. 15. Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside. 16. Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins. 17. Put one layer of mutton over that and repeat the process till all rice and mutton are over. 18. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes. 19. Serve with curd and raita and papad.

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MALABARI FISH ROAST

Ingredients Quantity Fish 250 gm Onion 100 gm Tomato 100 gm Chilly Powder 30 gm Coriander powder 20 gm Turmeric powder 1 tsp Mustard seeds a pinch Ginger garlic paste 1 tsp Green chilly 3 nos Curry leaves 1 spring Coconut oil 50 ml Salt to taste Coconut milk ½ coconut Tamarind pulp to taste Method of preparation Oil is for frying and chilly powder and turmeric powder for marination. Marinate the fish with salt, chilly powder, fry it and keep it aside. Heat the coconut oil. Put mustard seeds, fenugreek seeds. Put onion. Sauté it with chilly powder, little coriander powder, turmeric powder, curry leaves and again sauté after putting tamarind pulp (10 gm) and coconut milk. Add quartered tomatoes, cook for 3 minutes and mix with fish. Check the seasonings.

Courtesy: Abad Plaza, Kochi

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MASALA FRIED PRAWNS

Ingredients Quantity

Jumbo prawns Small onions Green chillies Chilly powder Coriander powder Curry leaves Ginger vallience Coconut oil Coconut milk Salt

6 pcs 100 g 3 nos 1 tsp ½ tsp One pinch One pinch 2 tsp 2 tsp To taste

Method of preparation

1.Marinate the prawns with little chilly, coriander, turmeric powder and salt. 2.Heat the coconut oil, fry the prawns and keep aside. 3.In the rest of the oil, saute the ginger, green chilly, curry leaf and onions till golden brown colour. Add the rest of the masala and salt. Put the prawns and coconut milk and then cook and fry. Courtesy : Le Meridien, Cochin.

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MEEN MOLESHYAM

Ingredients Quantity

Small Sardines 500 g

Green Pepper Corns 60 g Green Chillies 3-4 nos.

Ginger Chopped 30 g Garlic Chopped 30 g

Curry Leaves 2 sprigs Sambar Onions 100 g

Mustard 5 g Cocum 2 – 3 pods

Salt to taste Coconut Oil 30 ml

Method of preparation

1 Clean, and wash the sardines. Apply a little salt and keep aside.

2 Coarsely grind the onions, chillies, green pepper corns, garlic, ginger & curry leaves.

3 Soak the cocum in lukewarm water and break into small pieces.

4 Place the marinated fish with ground masala & cocum; and cover with water.

5 Simmer uncovered on a slow flame till done and the sauce thickens. 6 Add a tempering of mustard, garlic & curry leaves in coconut oil.

Courtesy: Fortune Hotel, Kozhikode

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MEEN PATHIRI

Ingredients Quantity

Rice flour (finely ground)

1 cup

Water 1 cup

Shallots (Butter Onions

4 no.s

Fish ½ kg

Chopped onions

½ kg

Chopped green chillies

3

Ginger A one-inch piece

Curry leaves As required

Coriander powder

2 tsp

Chilli powder 1 tbsp

Turmeric powder

1 tbsp

Cloves 3 no.s

Coconut oil 2 tbsp

Salt to taste

Method of preparation 1. Boil one glass of water with salt. 2. Grind the onion and aniseed together. Add this to the water and let the mixture boil. 3. Sprinkle rice flour onto the

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boiling mixture. Cover and cook till the water boils again. Stir occasionally. 4. Pour this in a pan and knead well. 5. Clean the fish. Mix chilli powder, turmeric powder and salt and apply the paste on the fish. 6. Fry the fish in oil. 7. To the oil remaining after frying, add big onions, ginger-garlic paste, chilli and salt and then sauté it. 8. Add curry leaves, fish fry and sauté for a minute. Remove from stove. 9. Make small balls out of the earlier prepared rice dough and then make small puris or pathiris from them. 10.Put a tbsp of the fish filling on a pathiri and then cover it with another. Seal the sides. 11.Make similar pathiris. Cover each pathiri in a plantain leaf and steam it in an idli cooker. Courtesy: Taj Residency, Calicut

Kozhi varutharacha currry

Ingredients Quantity

Chicken ½ kg Potatoes 2 no.s Onion 2 no.s Coriander seeds

2 tbsp

Red chillies 10 no.s Pepper 1 tsp Grated coconut

2 full cups

Small onions 6 to 8 no.s

Coconut oil

2 tbsp

Salt to taste

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Green chillies/Ginger

cut lengthwise

Small onions and curry leaves

for tempering

Method of preparation

1. Fry the coriander seeds, red chillies and pepper together and keep aside. 2. Fry the grated coconut till it turns light brown and add small onions and curry leaves. 3. Grind both these fried items separately. 4. Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture 5. Add salt and pressure cook till the chicken becomes soft. 6. Once the chicken is tender, add the coconut mixture and let it boil once. 7. Temper it with small onions

and curry leaves in coconut oil.

Courtesy : Vythiri Resorts, Wayanad

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MEEN POLLICHATHU

Ingredients Quantity

Pomfret

Small onion

Red chilly

Lemon Juice

Tomato

Salt

Ginger Garlic Paste

Curry Leaves

Banana Leaf

1no

50g

25g

from 3nos of

lime

50g

to taste

10g

05g

1no

Method of preparation

1.Clean the Pomfret & marinate it with lemon juice, ginger garlic paste& salt 2.Make a coarse paste of small onion, red chilly, tomatoes & curry leaves. 3.Apply this masala on both sides of the fish & wrap it in a banana leaf.Grill it on the tawa till done & serve hot with onion rings & lemon wedges.

Courtesy: The Muthoot Plaza,

Thiruvananthapuram

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MEZHUKKUPURATTY

Ingredients Quantity

Long slices of tender string beans

2 cup Coconut oil ½ cup

Chilli powder 1 tsp Salt To taste

Pepper powder To taste Curry leaves One sprig

Method of preparation 1. Heat oil. 2. Sauté curry leaves. 3. Add string beans. 4. Put chilli powder, salt and pepper. Close the pan with a lid. 5. Stir gently with the handle of a ladle till it is cooked.

Courtesy: Hotel Mascot, Thiruvananthapuram

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MUTTON COCONUT FRY

Ingredients Quantity Mutton (boneless) 300 gm Coconut Kernal 75 gm

Coriander powder 10 gm Turmeric powder 5 g

Red chilli powder 15 g Cinnamon 5 g

Cloves 5 g Mustard seeds (whole) 2 g

Pepper corn (whole) 5 g Onion 150 g

Garlic 10 gm Ginger 10 gm

Curry leaves few springs

Coriander leaves (Chopped) For Garnish

Coconut oil 100 ml

Salt to taste

Garam masala powder 5 gm

Method of preparation 1. Clean mutton and cut them into cubes 2. Cook the mutton with ginger garlic paste and whole garam masala, till soft and tender. 3. Slice the coconut kernel into small pieces and fry till golden brown (in coconut oil) 4. Chop the onions and sauté in oil along with mustard seeds & curry leaves. Add chilli powder, turmeric powder and coriander powder and fry, till oil leaves the masala. 5. Add the cooked mutton cubes to the sautéed masala and cook for about 10 minutes on slow fire. 6. Add fried coconut slices and salt to taste. 7. Garnish with chopped coriander leaves and serve piping hot. Courtesy : Club Mahindra, Munnar, Idduki

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NEYMEEN MOLEE

Ingredients Quantity

Onion 2 Green chilli 4 Fenugreek a little Ginger (Julienne)

25 g

Garlic 25 g

Curry leaf a little

Coconut oil 100 g

Capsicum 1

Salt to taste

Lemon 4

Coconut milk 1/2 litre Turmeric powder

1 tsp

Sear fish 1 kg

Rice flour a little

Method of preparation 1. Heat oil in kadai and put the fenugreek seed. 2. After the fenugreek seed get browned add onion rings,

ginger, garlic, curry leaf and green chilli. Sauté for some time.

3. Add little flour to make the gravy thickened. 4. Add turmeric powder, fish, lime juice and little coconut

milk, allow to cook the fish with some water. 5. Finally put the sliced tomato and capsicum rings and

finish it with the rest of coconut milk. Courtesy: Yuvarani Residency, Ernakulam

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NEYMEEN VEVICHATHU

Ingredients Quantity Naimeen

250 gms

Oil 4 tsp Fenugreek 2 pinches

Onion 2 tsp (long slices) Ginger ½ tsp (long slices)

Chilli powder 2 tsp

Water ¾ cup (also a little for soaking tamarind)

Tamarind (Kudampuli)

3 or 4 pieces

Garlic 1 tsp

Method of preparation 1. Soak tamarind in little water. 2. Also soak chilli powder in a 4 tsp of water. 3. Heat oil and fry fenugreek and then add onion. 4. Sauté and add ginger. 5. Add the soaked chilli powder and when it is browned add the tamarind water and one cup more of water, sufficient to cook the fish. 6. Put fish,tamarind and salt and cook covered. When it boils add garlic. 7. Allow simmering and when the gravy has desired thickness remove from fire. Courtesy: Kayaloram Lake Resort, Alappuzha

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PAPPADAM THORAN

Kerala’s own crispy Pappadams… and a lip-smacking delicacy with them. This month, let us go for it. Try it out with hot rice… need to say more? Ingredients Quantity

Pappadam 15 Coconut (grated) 1 cup

Green chillies 4 Red chillies 2 Small onions (finely chopped for seasoning)

4

Coconut oil ¼ cup

Mustard seeds ½ tsp

Curry leaves few Salt to taste

Method of preparation 1. Pound the grated coconut with the green chillies, curry leaves and

small onions in a mixer bowl. 2. Fry the pappadams lightly – the usual way – and then crumble them. 3. Now add salt and the coconut mixture to it and mix. 4. Crackle the mustard seeds in coconut oil and then sauté the dry red

chillies, chopped small onions and curry leaves. 5. Add the pappadam-coconut mixture and stir well. 6. Lower the flame and cook till done. 7. Serve hot.

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PAZHAM NIRACHATHU

Ingredients Quantity

Ripe bananas 2 Powdered cardamom

2 pods

Sugar 2 tablespoons

Flour 2 tablespoons

Eggs 2

Raisins 1 tablespoon

Cashew nuts (chopped)

2 tablespoons

Water For mixing

Oil For frying

Salt To taste

Method of preparation

1. Beat the eggs with sugar, heat one table spoon ghee, add the egg and stir well to scrambled egg consistency.

2. Add cashew nuts, raisins and cardamom powder. Remove from the fire.

3. Peel the banana and slit into four without cutting ends. Stuff the banana with the scrambled eggs.

4. Make a paste with flour, salt and water. Apply the paste on the stuffing.

5. Heat the oil slowly and put the banana in it. Deep fry to a golden brown and remove.

Courtesy: Vythiri Resort, Wayanad.

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PORK WITH KAYA ULARTHIYATHU

Ingredients Quantity

Pork 500 g Raw banana 200 g

Onion 100 g

Ginger 40 g

Garlic 30 g

Green chilli 20 g Coconut oil 40 ml

Garam Masala 30 g Chilli Powder 25 g

Coriander Powder 25 g Turmeric Powder 20 g

Lime 1 Curry Leaves 1 sprig Method of preparation

1. Wash and clean the pork. Cut into small (1 inch) cubes and then boil it.

2.

Remove the skin of raw banana. After cutting the banana into two (length wise), make it into thick sheets and boil it. While boiling the pork & raw banana, add little turmeric powder and salt.

3. Heat oil in a pan and add the sliced ginger, garlic, green chilli, onion and curry leaves. Sauté well and then add the masalas and fry well.

4. Add the pork and raw banana into the pan and fry it nicely. Squeeze little lime and add salt.

Courtesy: The Metropolitan, Ernakulam

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PRAWNS CHILLY FRY

Ingredients Quantity

Shelled de-veined tail-on prawns 40g

Green chilli juliennes 2

Garlic juliennes 4 flakes

Ginger juliennes 1/2 tbsp

Curry leaves 2 sprigs

Onion (sliced) 2 cup

Chilli powder 2 tbsp

Turmreic powder 1 tbsp

Coriander powder 1 tbsp

Lime 1

Salt to taste

Coconut Oil 4 tbsp

Split green chillies 4

Ginger juliennes 1/2 tbsp

Curry leaves 2 sprigs

Tomato (sliced) 1

Garam masala 1/2 a pinch

Method of preparation 1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute. 2. Saute the sliced onions in the remaining coconut oil till it becomes light brown. 3. Add the remaining chilli powder, turmeric powder and coriander powder and saute for few seconds. 1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute. 4. Add the cooked prawns, green chilli, ginger, curry leaves and sliced tomato. Stir fry. 5.Remove from the fire; add lime juice and sprinkle garam masala. Courtesy: Hotel Casino, Kochi

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PUTTU-KADALA

Ingredients Quantity

Coarse rice flour Grated coconut Water Salt

1 cup ½ cup As required To taste

Method of preparation 1.Add salt and water to the flour, mix well so that there are no lumps. 2.Fill the mixture in puttu maker. First make a layer of grated coconut, then flour. Like this make alternative layers. 3. Steam till cooked.

Kadala Curry

Black Bengal gram Coconut oil Grated coconut Garlic Shallots Mustard seeds Red chilli

1 kg 100 ml 3 10 g 150 g 10 g 50 g 500 g

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Sliced onion Whole Coriander Turmeric powder Red chilli powder Curry leaves Garam masala powder Salt

50 g 1 tsp ½ tsp 2 sprigs 2 tsp to taste

Method of preparation 1.Boil black channa in salt. 2.Sauté grated coconut, shallots, red chillies, coriander, curry leaves and garlic in a little coconut oil till golden brown. 3.After that grind them together to a coarse paste. 4.Sauté the mustard seeds, sliced onions, coriander powder, chilli powder, and garam masala powder. 5.Add the garam masala to this and fry well. 6.Add water and the boiled channa. Cook well. 7.Add a little salt and serve hot.

Courtesy: Hotel Mascot, Thiruvananthapuram

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SOUTH INDIAN POTATOES

Ingredients Quantity Potatoes [peeled, washed and cut into cubes]

150gms

Ginger [cut into strips] 1 tablespoon Shallots [sliced] 30gm Curry leaves a few Oil to shallow fry

For the marinade

Ingredients Quantity Shallots 30gms Chilly powder 1 teaspoon Ginger garlic paste 1 teaspoon Salt to taste Turmeric little Lime juice of one lemon

Method of preparation

Half boil the potatoes in salted water. Drain and keep aside. Make a paste out of shallots, ginger and garlic paste, chilly powder, turmeric and limejuice. Season well. Mix with the drained potatoes. Heat a dosa plate or non-stick pan on a slow flame. Pour two spoons of oil and grill the marinated potatoes. Continue the process till the potatoes are well done. Adjust seasoning. Serve hot the spicy potato with salad. To vary… you can add Kashmir chilly powder instead of the other chilly powder. That will give your dish a good appearance. courtesy:Gokulam Park Sarovar Portico Hotel

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STEWED VEGETABLE WITH PRAWNS

Ingredients Quantity

Cleaned prawns* 4 cups Onions (chopped) 2 Coconut (desiccated)

4 tbsp

Green chillies (chopped)

2

Ginger (grated) 1 tsp

Garlic (minced) 1 tsp

Cardamom powder ½ tsp Coriander powder 1 tsp

Chilli powder 1 tsp

Cumin powder 1 tsp

Sugar 2 tsp Vegetables (cut and cleaned)** 6 cups

Garam masala powder

½ tsp

Salt 1 tsp Chopped coriander, to garnish

2 tsp

For marinade:

Turmeric powder ½ tsp

Lime juice 1 tsp

Salt ½ tsp

Oil 2 tbsp

Method of preparation 1. Mix ingredients for marinade.

Marinate fish for 15 minutes. Pour oil into a flat-bottomed pan and heat. Before oil starts to

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smoke, add onions and fry. Add the grated coconut and fry for a minute making sure that if does not turn brown.

2. Add chillies, ginger, garlic, powdered spices, sugar, salt and vegetables. Mix thoroughly and then, add 2 cups water. Cover and cook on low heat till vegetables are almost done. Add the marinated prawns.

3. Cover and cook for 5 minutes till vegetables are almost dry. Remove from heat, add garam masala and cover for 2 minutes. Garnish with chopped coriander.

4. * May use small or medium and fresh or dried prawns. If using dried prawns, soak in cold water for 10 minutes.

5. ** The vegetables that may be used individually with prawns are chopped cabbage, cubed aubergines, cubed raw skinned jackfruit, cubed raw skinned papaya, cubed turnip, skinned baby potatoes, cauliflower florets and beans.

Courtesy: Alleppey Prince Hotel, Alleppey

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STUFFED KALLUMMEKAYA WITH SEAFOOD

Ingredients Quantity

Seer Fish (Small pieces) 50g

Kallummekaya meat 50 g

Crab meet 50 g

Shrimps (boiled and chopped) 50 g

Squid rings 50 g

Onion (chopped) 50 g

Curry leaves (finely chopped) 1 sprig

Mushroom (chopped) 20 g

Chopped garlic 10 g

Lime 2

Salt to taste

Pepper Powder to taste

Maida 30 g

Coconut oil 30 ml

Coconut milk 100 ml

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Method of preparation

1 Boil water with little vinegar. Put the Kallummekaya (Mussels shells) and allow the same to dry.

2 Sauté the ingredients from 1-9 until light golden brown. Add salt, pepper and lime juice; mix well and check the seasonings.

3 In a pan heat coconut oil and make white sauce with coconut milk and maida. Make a smooth sauce. Add pre prepared seafood masala into it and mix well.

4 Stuff this masala in the Kallummekaya shells.

5 Put little grated cheese or cottage cheese on top of it and make in a preheated oven at 1800C for 15 minutes.

6 Arrange on the plates and decorate with tomato flowers, lime wedges and cucumber slices

7 Serve hot.

Courtesy: Abad Plaza, Ernakulam

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THALASSERY KOZHI CURRY

Ingredients Quantity

Chicken Coconuts Shallots Green Chilli Garlic Ginger Curry leaves Red chillies Mustard seeds Fennel seeds Coconut oil

01 Kg 02 Kg. 250 gms. 100 gms. 50 gms. 50 gms. 25 gms. 15 gms. 05 gms. 150 gms. 50 ml.

Method of preparation

1.Grate the coconuts. Peel the shallots. Clean, wash & cut green chilli & ginger. 2.Heat little coconut oil in an urli. Add the grated coconut, ginger, garlic, shallots & green chilli and fennel seeds. Saute till slightly golden. 3.Put the above mixture in to a grinder and make a fine paste. 4.Clean, wash and cut chicken into curry cut pieces. 5.In a Kodhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles. Now add red chillies and chicken and sauté for some time. 6.Add the above made paste and little water, ensuring that the gravy is not too watery. Add salt and cook till the fat starts leaving from the sides of the urli & chicken pieces are tender. 7.Serve with hot appams or ghee rice.

Courtesy : Malabar Palace

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TRAVENCORE CHICKEN FRY-4 PORTIONS

Ingredients Quantity

Chicken 800 gms Chilly powder 50 gms Gram flour 100 gms Lemon 1 Vinegar 50 ml Ginger garlic paste 15 gms Oil for frying Salt to taste Curry leaves 5 gms

Method of preparation

1.Cut the chicken into large cuts and clean. 2.Make a marination with all the ingredients and marinate the chicken for 15 minutes. 3.Heat the oil and fry the chicken till golden red and drain the pieces from excess oil. 4.Serve the chicken garnished with mixed salad dressed with lemon juice. Courtesy: KTDC

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VARUTHIRACHI

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Ingredients Quantity

Sun dried buffalo meat 100 gm

Coconut slice 20 gm

Ginger julienne 2 gm

Garlic slices 2 nos

Black pepper 1 pinch

Kashmiri chilly powder 2 gm

Garam masala powder 1 pinch

Onion slice ½ no.

Lime juice ½ no.

Salt to taste

Onion 2 gm

Somph 2 gm

Tempering

Coconut oil 10 gm

Mustard seed 2 gm

Curry leaves 3 nos

Dry chilly 2 nos. (cut into small pieces) Method of preparation Heat oil in a frying pan. Add the tempering ingredient, sautéed onion and coconut slices. Add sun dried beef sautéed in a slow fire around 3 min. Add garam masala, seasoning and lime juice. Sautéed well for about 8 min. in a slow fire until the meat is well cooked. Serve with onion slice.

Courtesy: Abad Plaza, Kochi

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VEGETABLE MANGA MAPPAS

Ingredients Quantity

Carrots 150 g.

Beans 100 g.

Cauliflower 150 g.

Potato 100 g.

Green Peas 75 g.

Raw Mango 1 no.

Onions 75 g.

Green Chilli 20 g.

Ginger 10 g.

Garlic 15 g.

Curry leaves 10 g.

Green Cardamom 3 g.

Cinnamon a small stick

Cloves 2 g.

Red chilli powder 0.5 tsp.

Turmeric powder 0.25 tsp.

Coconut milk (I extract)

150 ml.

Coconut milk (II extract)

100 ml.

Mustard seeds 2 g.

Coconut oil 15 ml.

Method of preparation

1. Clean and wash, string the beans, peel the carrots and potato.

2. Cut the cauliflower into small florets. Cut the beans, carrots & potatoes into one-inch dices.

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Boil & strain. 3. In a saucepan heat coconut oil.

Add mustard seeds and wait till they crackle.

4. Add cardamom, cinnamon & cloves.

5.

Add slices onions, slit green chillies, chopped ginger & garlic sauté till onions become pink in colour.

6. Add curry leaves, red chilli powder and turmeric powder.

7.

Now add the second extract of coconut milk with the boiled vegetables. Then add the peeled diced mango.

8. Reduce the flame and add the first extract of coconut milk and cook till the gravy thickens.

9. Add salt to taste and adjust the seasonings and serve hot.

Courtesy: Malabar Palace, Kozhikode