Archive for the ‘Kerala cuisines’ Category

It been just a short time I started blogging & I have got a sort of addiction to it. Daily thinking of new recipes, new thoughts…Just love doing those!! 

Well folks, for few weeks I’ll be away as I’m planning for a vacation to my homeland!! Recently I read from Archana’s blog about drafting recipes, I too plan for the same, but cannot guarantee how often can I. I will certainly be trying to do so.  


Picture courtesy answers.com

You know I’m going to be rich soon, as Vishu is approaching…Vishu is an important festival for all the Malayalees which is regarded as New year. Of all the festivals I like Vishu as I used to get lots of Vishukaineettam ( money given in form of coins by elderly people which symbolizes prosperity).   It is also believed that the first objects which one sees on the morning of this auspicious day determine the prosperity experienced in the coming year. Hence, all of them make it a point to see all the auspicious things as soon as they wake up. This is called Vishukkani .


Pic courtesy keralatourism.org

When we were young we used to make these arrangements the previous day & next day early morning our mom used to come & wake us…keeping our eyes closed slowly we approach the place where it is arranged and see the kani !! After that keep on asking for kaineettams! At the end of the day we start counting the amount we got & feel envious on who got more J Another important thing is the feast which is one of the best part of the day!!Vendakka kichadi is one of the Thodukari’s in this feastwhich is served for every vishu at my place.  So thought of sharing 🙂  My loving wishes for all of you….Happy Vishu!! For the kichadi

  • Okra – 20 to 25 thinly sliced
  • Curd 1 ½ cup
  • Curry leaves
  • Salt
  • Oil for frying 

To grind

  • Grated coconut 1 cup
  • Green chilies 3 to 4
  • Mustard seeds 1 tsp 


Fry the okra slices till it is brown & crisp. If in large quantity fry them in batches. Grind coconut & said ingredients to fine paste. Cook the paste with little water [say quarter cup of water]. Once it is cooked add curry leaves & salt. Add Okra & mix; switch off the gas & add curd, stir at once. The curd should be sour enough…

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Every time when either of meat or poultry is bought, it is prepared in excess. I am happy to see the leftovers as it taste better on next day!! This time I thought I will make in variety. I made mutton chaarr the previous day & mutton stew the next day morning. I cooked with some salt in a pressure pan & reserved and then finally boost up with added spice to it.

Good to go with easter menu ” HAPPY EASTER”!!!!

Both the curries go well with either rotis or any of the breakfast items of Kerala origin. My mouth is still watering even while writing! I always take resolution to get rid of fleshy stuffs ; but  to be frank cant help it,,,it makes me irresistible!!!!

Mutton – 1 lb each for both the recipes


Mutton chaarr 

  • Onions sliced 2
  • Green chilies 4 silted
  • Curry leaves few
  • Mustard seeds few
  • Salt
  • Oil 

To grind 

  • Whole cinnamon bark 2 to 3
  • Whole big cardamom 2 to 3
  • Peppercorns 1 tsp
  • Fennel seeds 1/2 tsp
  • Ginger paste 1 ½ tsp
  • Garlic paste 1 ½ tsp
  • Red chilly powder 1 ½ tsp
  • Coriander powder 2 tsp
  • Turmeric powder ½ tsp 

Make paste of all the ingredients mentioned above to grind.  Splutter mustard seeds in pan. Sauté onions, green chilies & curry leaves till they become translucent. Add the paste and keep stirring till oil separates out. Add the previously cooked mutton, 1 cup of water & salt if required simmer it for 15 to 20 minutes.  Serve hot with chapathis. 

Mutton stew 

  • Onions sliced 1 big
  • Ginger paste 2 tsp
  • Green chilies 8to 10 silted
  • Curry leaves few
  • Powder of fennel seeds & coriander seeds 1 tsp each [powder the whole seeds taking in equal proportion]
  • Whole masalas [big cardamom & cinnamon bark (2 to 3each) & whole peppercorns ½ tsp
  • Boiled potato cut in chunks 1
  • Coconut milk 1 ½ cup [if using coconut milk powder, then 3 Tbsp in 1 ½ cup water]
  • Salt
  • Oil

Mutton stew

Add whole masalas to splutter in oil. Sauté onions, green chilies & curry leaves. Add ginger paste when onions become transparent. Stir at once & add all the spice powders; continue stirring. Add boiled potato chunks, cooked mutton, salt & mix well. Add half a cup of water & simmer it for 15 to 20 minutes. Add coconut milk, blend well & switch off the gas. Serve hot with apams or idiappam.

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Our professor in formulation development dept used to say that pharmacy is much like cooking and I always remember his words while I make puttu. It reminds me of the steps involved in tablet granulation. Tablets & puttu….Who are the guinea pigs then???? Sorry dear ones they are tried & tested!!!! 

Well Irachi puttu is not at all my invention. It was while back at home where I was a regular watcher of Kairali Tv’s Magic oven presented by Lakshmi nair, where in one episode was dedicated to this recipe. It sound to me different among the puttu we make. Nothing special, only cooked & spiced minced meat added which shows the difference. But somehow I liked the recipe and thought of sharing! 

To know more about puttu read this & also about chiratta puttu over here & here 

Also try another great innovation of Varna Puttu


The meat stuff 

  • Here I used cooked & minced chicken 1 cup[ any meat can be used ]
  • Shallots chopped finely 4to 5
  • Ginger chopped finely ¼ tsp
  • Garlic chopped finely ¼ tsp
  • Red chilly powder 1 tsp
  • Turmeric powder ¼ tsp
  • Fennel seeds 1 or 2 pinch
  • Chicken masala ½ tsp
  • Salt
  • Oil 

Stir fry the shallots, ginger-garlic in oil, add up spice, salt & cooked chicken to it. Keep stirring until everything is mixed properly. 

For Puttu 

Rice flour  2 cups

Grated coconut 1 cup  
Water approximately ½ cup  
Salt to taste  

Add salt & water to the rice flour & mix in required consistency. It should neither be too wet nor too dry. In a puttu maker, layer 2 tsp grated coconut, rice mixture, then the meat stuff, again rice mix then grated coconut & steam till done!!

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Beetroot kichadi is one of the specialities in Kerala sadyas which is included in “thodukaris”. This colorful recipe gives a centerpiece attraction for the sadya. In some places the term kichadi is substituted with pachadi, I guess.beetroot-kichadi.jpg

Many people are of the belief that Beetroot is good for the blood. This is not correct. Of course beetroot is good, but not high in iron so it will not help to prevent anemia, which many believe it will do. Beetroot’s main benefits are that it contains no fat, very few calories and is a great source of fiber.
Beetroot has for many years been used as a treatment for cancer in Europe. Specific anti-carcinogens are bound to the red coloring matter which supposedly helps fight against cancer and beetroot also increases the uptake of oxygen by as much as 400 percent. Additional studies are taking place to add support to these claims. The green leafy part of the beetroot is also of nutritional value containing beta-carotene and other carotenoids.
Beetroot contains folate, potassium and manganese. The green leafy tops are especially nutritious as they contain calcium, beta-carotene and iron.Beetroots are notable for their sweetness, they have the highest sugar content of any vegetable, but they are very low in calories[4 oz/100g = 36 calories]. beet-ingr.jpg

  • Beetroot 2 medium sized grated
  • Coconut [ground with a tsp of mustard seeds & 3 to 4 green chilies] 1 cup
  • Curd 1 cup mixed with half cup of water.
  • Mustard seeds, red whole chilies & curry leaves for spluttering
  • Turmeric powder ¼ tsp
  • Salt
  • Oil for spluttering 

Cook beetroot with turmeric powder & salt with little water. Add ground coconut and cook for another 5 minutes. Add curd and simmer for a while. Finally splutter it with said items. 

Fresh beetroot also supplies a nutritional bonus; their green tops are an excellent source of beta-carotene, calcium, and iron.

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Although I make varieties of pachadis at home, I gave a variation for my tomato pachadi this time. Pachadi is always made with ground coconut mixed with curd; here I skipped the coconut part as I had a shortfall in my freezer, that’s happening for first time. 

I rather found this to be simpler than the usual one i make as the grinding part was elided. This is served for 4 and made in not more than 10 minutes.

  • Tomatoes 1 medium sized diced randomly

  • Curd 1 ½ cup [mixed with ½ cup water if thick in consistency]

  • Curry leaves few springs

  • Mustard to splutter

  • Red chilly powder ¾ tsp

  • Turmeric powder ½ tsp

  • Salt to taste

  • Oil




Splutter mustard in oil. Add curry leaves and tomatoes and cook for a while till it’s soft and mushy. Add all the powders & stir for a while. Loosen the curd if thick in consistency, add salt to it. Switch off the gas and add curd to the tomatoes with continuous stirring.

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While I was searching for Kerala papadams available in US, I came across this information. I didn’t see anything related to the papadams which we get in Kerala. My sister and my husband are hard core fan of papadams. However I’m not that crazy for it, I like it. The one which we get here is known as appalams which does not puffs up so beautifully. It certainly gives me the nostalgic feeling of Kerala sadya, Vishu and Onam where Sadya’s are not served without these circled crackers. The salt content in it is in high percentage so as such it is not recommended for high BP patients or those who are prone to it; still I always have a soft corner for it.   

I have got some snaps which we had taken for last Onam which I would like to share. Oh papadam I’m

really missing you!  pictures-043.jpg

 I hope these are available in all kerala stores, but does have a shortage in our area.


Goes well with any kind of south indian meal, especially with piping hot sambar. Also the fried ones has more than a week’s shelf life if kept frozen in zipper bag.

 I really wished if I could get the recipes of these puffy crackers, although I know making those is not that easy.

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Chicken in Coconut gravy 

It was in the morning suddenly I got a message popping up in my yahoo chat window by my friend Rekha asking for a chicken recipe. Before asking which kind she needs, she left the chat window. I told I would definitely try for something new. But then I forgot about it.I always ask Sukesh for the daily menu even though I never go for his likes. But then suddenly, we started talking about our good oldie days back in Bangalore when we were inured in eating outside quite often. Thinking about it gave me the nostalgic feeling of Andhra restaurants like Nagarjuna & Krishna chinnai. Both of us deemed at once for Nagarjuna’s Dosa with chicken curry. I said that was the best menu I ever heard. He started for buying chicken and I set out on for the preparation. Rekha I know by now you must have made by your own or your mom’s special chicken curry….Still if you need this is also a good one ….Do try sometime…. 

  • Chicken 1 lb
  • Coconut scrapped 2handful
  • Ginger 1 tsp chopped
  • Garlic 3 to 4 pods
  • Shallots sliced 6 to 7
  • Green chilies 3 to 4
  • Curry leaves few
  • Mustard seeds to splutter
  • Turmeric powder ½ tsp
  • Red chilly powder 1 tsp
  • Coriander powder 1 tsp
  • Chicken masala 2 tsp ( I mostly use eastern chicken masala which has good aroma & flavor)

  • Oil as required
  • Salt as required
  • Water 1 cup 


  • Marinate chicken with ¼ tsp of turmeric powder & salt.
  • Grind coconut, ginger & garlic together into very fine paste.
  • Heat oil in pan & splutter mustard seeds.
  • Saute shallots, green chilies & curry leaves together till they are soft enough.
  • Add the ground mixture a saute for another 4 to 5 minutes till the oil separates from the gravy.
  • Add all the powders and stir for another 2 minutes.
  • Add the marinated chicken pieces to it and mix well with the fried gravy.
  • Add water and salt if required.
  • Close it with a lid and cook till done.
  • It can be served with any kind of meal.

Here i made Dosa to go along with it……..    

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