The recipe box
Traditional recipes from the heart of God's Own Country, from the breakfast plate to the sadhya leaf.
Showing 31 recipes
How to make Kerala moru curry (moru kachiyathu) at home: sour curd whisked smooth, warmed gently with ginger, green chilli and shallots, never boiled, then finished with a coconut-oil tempering, plus fixes for a split or bitter curry.
How to make Kerala fish molee at home: firm fish lightly fried, simmered in thin coconut milk with onion, ginger, green chilli and pepper, then finished with thick milk and vinegar without boiling, plus fixes for split gravy and broken fish.
How to make crisp, lacy achappam (Kerala rose cookies): a thin rice flour and coconut milk batter, a mould heated in the oil before every dip, the three-quarter dip rule, and fixes for cookies that stick, break or turn soft.
How to make Kerala fish fry at home: a thick chilli-pepper paste with rice flour, the right fish (mathi, ayala, neymeen), a 20-minute rest and a slow coconut-oil fry with curry leaves until the masala turns into a crisp red crust.
How to make a dark, dry Kerala chicken roast on the stove: slow-browned onions and shallots, a fennel-pepper spice mix, and chicken roasted in its masala until it clings. Serve it with appam or parotta.
How to make the thick, pepper-forward Kerala beef curry served with parotta at thattukadas: roasted meat masala, fried coconut slices, deeply browned shallots and a gravy that clings to torn bread.
How to make soft idiyappam (nool puttu) with roasted rice flour and boiling water, press and steam it, and loosen a Kerala chicken stew so it soaks into the strings.
How to make sadya-style Kerala parippu curry: roasted moong dal mashed smooth, simmered with a fine coconut and cumin paste and finished with a ghee tempering.
How to make Kerala kadala curry with black chickpeas and roasted coconut, thick enough for puttu and easy to loosen for appam or idiyappam.
How to make kappa vevichathu and the fiery kudampuli red fish curry that goes with it, with safe peeling and double-boiling steps for tapioca.
Hard-boiled eggs in spicy onion-tomato gravy. A quick, satisfying dish that's perfect for any meal of the day.
Pumpkin and cowpeas cooked with coconut and spices. A nutritious, flavorful dish that's both comforting and satisfying.
Mild chicken curry in coconut milk with potatoes and spices. A comforting dish that pairs perfectly with appam or bread.
Ash gourd and black-eyed peas in coconut milk. A mild, comforting dish that's a Sadhya essential and Vishu favorite.
Silky rice pudding cooked in milk and coconut milk with cardamom. A temple-style dessert that's pure comfort in every spoonful.
Spicy prawn curry with coconut, tomatoes, and traditional masalas. A coastal favorite that brings the sea to your table.
Stir-fried cabbage with fresh coconut and curry leaves. A simple, healthy dish that's a Sadhya staple and weekday favorite.
Traditional rice ada cooked in coconut milk with jaggery. A festival essential that requires patience but rewards with incredible richness.
Pearl spot fish wrapped in banana leaf with spices and coconut. A backwater delicacy that showcases Kerala's fishing heritage.
Banana fritters in spiced batter - crispy outside, soft inside. Perfect with evening tea during monsoon season.
Light, spiced tamarind soup that aids digestion. A comforting end to heavy meals with its aromatic tempering and tangy warmth.
Small, round rice fritters sweetened with jaggery. A traditional offering made during festivals and special occasions.
Tamarind-based lentil curry with vegetables and traditional spices. A daily staple that varies by region and family tradition.
Homemade banana chips - thin, crispy, and perfectly salted. Learn the traditional method for this beloved Kerala snack.
Traditional mixed vegetable curry with coconut and curry leaves. A Sadhya essential that celebrates seasonal vegetables in harmony.
Multi-layered, flaky bread made with flour, oil, and technique. A restaurant favorite that you can master at home with practice.
Complete guide to planning and executing Kerala's traditional vegetarian feast served on banana leaves. 26 dishes that celebrate our culture.
Traditional steamed rice flour preparation layered with coconut. A breakfast staple served with banana, jaggery, or curries.
Soft-centered, crispy-edged rice pancakes made with fermented batter. Perfect with stew or sweetened coconut milk.
Dry roasted beef with coconut, curry leaves and spices. A Christmas and Onam favorite that takes patience but delivers incredible flavor.
Traditional Kerala fish curry with coconut milk and kokum (kudampuli). This recipe has been passed down through generations in our family.
