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Kerala

Popular Dishes of Kerala

Puttu and Kadala Curry

Indulge in the symphony of flavors that is Puttu and Kadala Curry. Allow the exquisite blend of soft, steamed rice Puttu to serenade your taste buds, harmonizing perfectly with the robust, savory notes of Kadala Curry. Transport yourself to the culinary haven of Kerala as you savor this classic combination, where tradition and taste intertwine in every delectable bite.

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Ingredients :

uttu Ingredients:

  • 2 cups rice flour

  • Water, as needed

  • Salt to taste

  • Grated coconut, for layering

Kadala Curry Ingredients:

  • 1 cup black chickpeas (kadala)

  • 1 onion, chopped

  • 2 tomatoes, chopped

  •  2 green chilies, slit

  •  1 tsp ginger paste

  •  1 tsp garlic paste

  •  1/2 tsp turmeric powder

  •  1 tsp red chili powder

  •  1 tsp coriander powder

  •  1/2 tsp garam masala

  •  1/2 tsp mustard seeds

  •  1/2 tsp cumin seeds

  •  Curry leaves

  •  Coconut oil

  •  Salt to taste

Steps To Follow:

1. For Puttu, mix rice flour with a little salt and add water gradually, mixing with your fingers, until the flour resembles coarse crumbs.
2. Fill a puttu maker with alternating layers of grated coconut and the rice flour mixture. Steam until cooked.
3. For Kadala Curry, soak black chickpeas overnight. Pressure cook them until tender.
4. In a pan, heat coconut oil and splutter mustard seeds and cumin seeds. Add curry leaves and sauté onions until golden brown.
5. Add ginger paste, garlic paste, green chilies, tomatoes, and spices. Sauté until the tomatoes soften.
6. Add the cooked chickpeas and some water. Let it simmer for a few minutes.
7. Finish with garam masala and a drizzle of coconut oil.
8. Serve Puttu and Kadala Curry together

Karimeen Pollichathu

Symphony of Spice and Sea Karimeen Pollichathu, a symphony of coastal flavors, is a culinary treasure that captures the essence of Kerala's love affair with the sea. Fresh karimeen fish is marinated in a blend of spices, wrapped in banana leaves, and slow-cooked to perfection. As you unwrap the leaves, the aroma of earthy spices and succulent fish fills the air, painting a picture of seaside indulgence. With every tender bite, you're transported to sandy shores and swaying palms, where the marriage of spice and seafood is celebrated as a gift from the waters that kiss the land.

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Ingredients :

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  • 2 whole Karimeen (pearl spot fish)

  •  1 tsp red chili powder

  •  1/2 tsp turmeric powder

  •  1 tsp coriander powder

  •  1/2 tsp black pepper powder

  •  1/2 tsp fennel seeds

  •  Salt to taste

  •  Banana leaves

Steps To Follow:

1. Clean and marinate the fish with red chili powder, turmeric powder, coriander powder, black pepper powder, fennel seeds, and salt.
2. Wrap the marinated fish in banana leaves and steam until partially cooked.
3. Heat oil in a pan, and sauté the fish in the banana leaf until it's fully cooked and slightly charred.
4. Serve Karimeen Pollichathu as a delicious fish dish.

Meen Curry

 Stories of Spice and Simplicity Meen Curry, a reflection of Kerala's coastal charm, is a story told through the marriage of fish and spice. The tangy tamarind base, enriched with coconut milk, cocoons tender fish pieces, creating a medley of flavors that dance on your palate. Each spoonful is a journey into the region's culinary roots, where simplicity and spice blend seamlessly. The aroma of curry leaves and the delicate heat of red chilies linger, reminding you of the sun-kissed shores and the generations that have perfected this dish as a testament to tradition

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Ingredients :

  • 500g fish (like seer fish or kingfish)

  •  2 onions, thinly sliced

  •  2 tomatoes, chopped

  •  1 tsp ginger paste

  •  1 tsp garlic paste

  •  1/2 tsp turmeric powder

  •  1 tsp red chili powder

  •  1 tsp coriander powder

  •  1/2 tsp black pepper powder

  •  1/2 tsp fenugreek seeds

  •  1/2 tsp mustard seeds

  •  Curry leaves

  •  Coconut oil

  •  Salt to taste

Steps To Follow:

1. Heat coconut oil in a pan and splutter mustard seeds and fenugreek seeds.
2. Add sliced onions and curry leaves. Sauté until onions turn golden brown.
3. Add ginger paste, garlic paste, and sauté until fragrant.
4. Add spices - turmeric powder, red chili powder, coriander powder, black pepper powder, and salt. Mix well.
5. Add chopped tomatoes and cook until they soften.
6. Add water to make a curry base and bring it to a simmer.
7. Gently add fish pieces and let them cook in the curry.
8. Serve the Meen Curry with steamed rice.

Palada Payasam

Elixir of Sweet Memories Palada Payasam, a dessert that's both indulgence and nostalgia, is a fragrant elixir that whispers of celebrations and family gatherings. Thin strips of rice noodles luxuriate in a creamy concoction of milk and jaggery, creating a symphony of sweetness that resonates with the essence of Kerala's warmth. The aroma of cardamom and the richness of ghee weave a tapestry of comfort and joy, reminding you of moments shared around the dining table. Palada Payasam is more than a dessert; it's a vessel of memories, a tribute to the love and togetherness that define Kerala's culinary culture

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Ingredients :

  • 1 cup rice flakes (ada)

  • 1 liter milk

  • 1 cup sugar

  • 1/2 tsp cardamom powder

  • 2 tbsp ghee

  • Cashews and raisins for garnishing

Steps To Follow:

1.  Wash and soak rice flakes in water for about 20 minutes.
2.  In a large pot, bring milk to a boil and then simmer until it reduces by half.
3.  Drain and add soaked rice flakes to the milk. Cook until the rice flakes are soft and cooked.
4.  Add sugar and cardamom powder. Mix well until sugar dissolves.
5.  In a separate pan, heat ghee and sauté cashews and raisins until golden brown.
6.  Add the sautéed nuts and raisins to the payasam.
7.  Serve Palada Payasam warm or chilled.

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