Soft, spongy appams are a love anyone who has tasted them can’t deny. Paired with stew or beef or green peas curry, they are just the absolutely most delicious breakfasts out there. This easy recipe makes 8 appams. Ingredients 3/4 cup Jeera rice 1/4 cup Water (for grinding) 2-3 tbsp Cooked Rice 3/4 cup Coconut … More Appam
The sweet pongal in the trifecta of pongal, I make mine a little less sweeter than what is commonly made Ingredients 3/4 cup – White rice (Ponni raw rice or Sona Masoori preferred) 1/4 cup – split, skinless Moong dal 5 cups – Water 1 tbsp – Dry Ginger powdered 1 tsp Cardamom (powdered) 4 … More Sharkara Pongal / Sakkarai pongal
The need to do something different with eggplant/brinjal led to this recipe. Coincidentally, there is a dish named Puli Kathrikka in the Tamil cuisine. This recipe has no linkage to that though. Ingredients 3 cups Eggplant/Brinjal cut into cubes 1 tbsp Vegetable oil 1 tsp Black mustard seeds 1/2 tbsp Turmeric powder 1/2 tbsp Kashmiri … More Puli Kathrikka (Tamarind eggplant curry)
Ingredients 1/2 tsp Turmeric powder 1/4 cup Water 3/4 cup Coconut milk (thick, unsweetened) 2 tsp Sugar Recipe 1. Heat the water, turmeric powder and sugar in a pan or microwave (1 minute for the microwave) until the sugar is completely dissolved and turmeric loses its raw smell 2. Add the coconut milk to this … More Turmeric coconut milk latte
One could call Inji Puli (ginger tamarind) an appetizer or a condiment. It is had in very small quantities, much like an Indian pickle. It combines many flavors in a tiny dollop- sweet, sour, spicy, tangy all at the same time. Almost always a rich dark brown to black in color, it is one of … More Inji puli
Cut mango pickle/ achar in Kerala is it’s own version among South Indian pickles. A must in every sadhya and for many folks, a must with every meal, it is very simple to make and stores in fridge for quite long. Ingredients 5 tbsp Gingelly oil 1 tsp Black Mustard seeds 4-6 tbsp Kashmiri chilli … More Cut Mango pickle
The name literally translates to Sweet pineapple curry. It is definitely one of the side dishes that is very different from the usual cuisine in Kerala, but is an essential part of the Onam sadhya. Ingredients 1 tbsp Coconut oil 1 tsp Black Mustard seeds 10 Curry leaves 4-5 Dry red chillies 1 tsp Turmeric … More Pineapple madhura curry
Ingredients 1 tbsp Coconut oil 1 tsp Black Mustard seeds 10 Curry leaves 4 Dry red chillies 1 tsp Turmeric powder 1 tsp Chilli powder 8-10 Shallots /sambhar onion (sliced thin) 6-8 Garlic cloves (sliced thin) 1/2 cup Grated coconut 600 gm Beetroot (chopped) Salt to taste Recipe 1. In a pan, heat oil, add … More Beetroot upperi
Vanpayaru is small red bean (Red cowpeas) that resembles kidney beans, but is much smaller. I find it hard to get the same variety where I am at, so I settle for small red beans which is similar (see picture) Ingredients 1 tbsp Coconut oil 1 tsp Black Mustard seeds 10 Curry leaves 1 tbsp … More Vanpayaru upperi
Another staple of the Onam sadhya, this mixed vegetables dish is colorful and flavorful. The word Avial or Aviyal has literally come to mean medley due to this dish. Ingredients For sauteing 2 tbsp Coconut oil 1 tbsp Black Mustard seeds 10 Curry leaves 1 tsp Turmeric powder 2 Green chillies (slit lengthwise) Vegetables 2 … More Aviyal / Avial
Ginger, Salt & Pepper 