SQUID- CURRY LEAVES FRY / KOONTHAL - KARIVEPPILA FRY

INGREDIENTS

KOONTHAL / SQUID - 200 G

RED Chilly powder - 2 TABLEspoonS

Turmeric powder - 1/2 TABLEspoon

Coriander POWDER -  1/2  TABLEspoon

Oil - 2 TABLEspoonS

Lemon juice

Curry leaves

Salt

PREPARATION

Mix all the ingredients with little water.

Marinate the squid with the masala and keep it aside for 15 minutes.

Fry it in a tava by adding oil.

ULLI SAMBHAR

Here’s a traditional Kerala-style Ulli Sambar (Onion Sambar) recipe for you 🌿

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🍲 Ulli Sambar Recipe (Kerala Small Onion Sambar)

Ingredients:

• Toor dal (thuvaram parippu / pigeon peas) – ½ cup

• Small onions (shallots / ulli) – 15–20, peeled

• Green chillies – 2, slit

• Tomato – 1, chopped

• Tamarind – lemon-sized ball (soaked in 1 cup warm water)

• Turmeric powder – ¼ tsp

• Sambar powder – 2 tbsp

• Salt – as needed

For tempering:

• Coconut oil – 2 tsp

• Mustard seeds – ½ tsp

• Dry red chillies – 2

• Curry leaves – 1 sprig

• Asafoetida (hing) – a pinch

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Preparation:

1. Cook Dal:

   • Wash toor dal well.

   • Pressure cook with 2 cups water, turmeric, and a little oil until soft.

   • Mash well and keep aside.

2. Prepare Tamarind Extract:

   • Soak tamarind in warm water, squeeze, and extract juice.

3. Cook Onions:

   • Heat 1 tsp coconut oil in a pan.

   • Add peeled small onions and green chillies. Sauté till golden and slightly caramelized.

   • Add tomatoes and fry till soft.

4. Make Sambar Base:

   • Add sambar powder, salt, and tamarind extract.

   • Boil until raw smell of tamarind goes away (about 10 minutes).

5. Add Dal:

   • Mix the cooked dal into the onion-tamarind mixture.

   • Adjust consistency by adding water. Let it simmer for 5–7 minutes.

6. Tempering:

   • Heat coconut oil in a small pan.

   • Splutter mustard seeds, add red chillies, curry leaves, and hing.

   • Pour over the sambar.

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🌿 Serving Suggestion:

Serve hot ulli sambar with steamed rice, idli, dosa, or vada. The sweetness of small onions balances beautifully with tamarind tang and dal creaminess.

MIXED VEGETABLE UTHAPPAM

Here’s a detailed recipe for Mixed Vegetable Uthappam, a soft, thick South Indian pancake topped with colorful vegetables:

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Ingredients (for 4 uthappams)

For the batter:

• 1 cup rice (idli rice or raw rice)

• 1/4 cup urad dal (split black gram)

• 1/4 teaspoon fenugreek seeds

• Salt to taste

• Water as needed

For the topping (mixed vegetables):

• 1 small onion, finely chopped

• 1 small tomato, finely chopped

• 1 small carrot, grated

• 1 small capsicum, finely chopped

• 2–3 green chilies, finely chopped (optional)

• Fresh coriander leaves, chopped

• Salt to taste

• Oil or ghee for cooking

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Instructions

1. Prepare the batter:

1. Wash the rice and urad dal separately.

2. Soak the rice with fenugreek seeds and urad dal in enough water for 4–6 hours.

3. Grind the dal into a smooth batter using a little water. Grind rice coarsely.

4. Mix both batters in a large bowl. Add salt.

5. Cover and let it ferment overnight or 8–12 hours in a warm place. The batter should double in volume and look airy.

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2. Prepare the vegetable topping:

• Mix all the chopped and grated vegetables in a bowl. Add a pinch of salt and coriander leaves.

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3. Cook the uthappam:

1. Heat a non-stick tawa or skillet over medium heat.

2. Grease lightly with oil.

3. Pour a ladleful of batter on the tawa and gently spread it into a thick circle (not too thin like a dosa).

4. Sprinkle the mixed vegetable topping evenly over the uthappam.

5. Drizzle a little oil around the edges and on top.

6. Cover and cook for 3–4 minutes until the bottom turns golden brown.

7. Flip carefully and cook the other side for another 2–3 minutes.

8. Serve hot with coconut chutney and sambar.

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Tips:

• For extra flavor, add a pinch of cumin powder or grated ginger to the vegetables.

• You can also top with grated cheese for a fusion version.

• Do not make the uthappam too thin; the thickness is what keeps the vegetables in place.

KORA FISH CURRY WITH COCONUT MILK

KORA  FISH CURRY WITH COCONUT MILK 


INGREDIENTS

SHALLOTS- 6
TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON

COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP

WATER- 1 CUP

FISH - 1/2 KG

CURRY LEAVES-6

SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)

COCONUT OIL-2 TABLESPOON

PREPARATION

CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT

GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER
GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE

ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY

TOMATO UTHAPPAM

Here’s a simple and tasty Tomato Uthappam recipe:

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Ingredients (for 2–3 uthappams)

• 1 cup idli/dosa batter (ready-made)

• 1–2 medium tomatoes, finely chopped

• 1 small onion, finely chopped (optional)

• 1–2 green chilies, finely chopped (optional)

• Fresh coriander leaves, chopped

• Salt to taste (if batter is unsalted)

• Oil or ghee for cooking

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Instructions

1. Prepare the topping:

   • Mix chopped tomatoes, onion, green chilies, and coriander leaves in a small bowl.

2. Heat the pan:

   • Warm a non-stick tawa or skillet over medium heat. Grease lightly with oil.

3. Cook the uthappam:

   • Pour a ladle of batter onto the tawa and spread into a thick circle (not too thin).

   • Evenly sprinkle the tomato mixture on top.

   • Drizzle a little oil or ghee around the edges.

   • Cover and cook for 3–4 minutes until the bottom is golden brown.

   • Flip carefully and cook the other side for 2–3 minutes.

4. Serve hot:

   • Best served with coconut chutney and sambar.

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Tips:

• For extra flavor, sprinkle a pinch of black pepper or chili powder on top of the tomatoes.

• Add grated cheese for a fusion version.

• Thick batter works best; thin batter makes the uthappam floppy.

ONION UTHAPPAM

Here’s a quick and easy Onion Uthappam recipe:

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Ingredients (for 2–3 uthappams)

• 1 cup idli/dosa batter (ready-made)

• 1 medium onion, finely chopped

• 1–2 green chilies, finely chopped (optional)

• Fresh coriander leaves, chopped

• Salt to taste (if batter is unsalted)

• Oil or ghee for cooking

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Instructions

1. Prepare the topping:

   • Mix chopped onions, green chilies, and coriander leaves in a small bowl.

2. Heat the pan:

   • Warm a non-stick tawa or skillet over medium heat. Lightly grease with oil.

3. Cook the uthappam:

   • Pour a ladle of batter onto the tawa and spread into a thick circle (not too thin).

   • Evenly sprinkle the onion mixture on top.

   • Drizzle a little oil or ghee around the edges.

   • Cover and cook for 3–4 minutes until the bottom is golden brown.

   • Flip carefully and cook the other side for 2–3 minutes.

4. Serve hot:

   • Serve with coconut chutney and sambar.

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Tips:

• Add a pinch of cumin seeds or black pepper to the onions for extra flavor.

• You can also add grated carrot or capsicum for a colorful variation.

• Thick batter ensures the uthappam stays soft and fluffy.

RAGI IDIYAPPAM

Here’s a wholesome Ragi Idiyappam (Finger Millet String Hoppers) recipe – a healthy twist on the classic Kerala idiyappam:

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🌾 Ingredients

• Ragi flour (finger millet flour) – 1 cup

• Roasted rice flour – ½ cup (helps bind & soften texture)

• Boiling water – about 1½ cups (adjust as needed)

• Salt – ½ tsp

• Grated coconut – ½ cup (optional, for layering)

• Oil – 1 tsp

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🥣 Method

1. Steam the flour (important for ragi):

   • Dry roast ragi flour on low flame for 3–4 mins (till it gives a nutty aroma).

   • Mix with rice flour and salt in a bowl.

2. Prepare the dough:

   • Pour boiling hot water little by little into the flour mix.

   • Stir with a spoon first, then knead into a soft, smooth dough.

   • Add 1 tsp oil to prevent cracks.

3. Shape the idiyappam:

   • Grease the idiyappam press/seva nazhi.

   • Grease idli plates or banana leaves.

   • Press the dough in circles, forming thin noodles.

   • Optionally, sprinkle grated coconut on top.

4. Steam cook:

   • Place plates in an idli steamer.

   • Steam for 10–12 minutes until cooked.

   • Remove and let cool slightly before serving.

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🍴 Serving Suggestions

• With sweetened coconut milk (traditional Kerala style).

• With vegetable stew or kadala curry (black chickpea curry).

• With egg curry or fish curry for a filling meal.

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✨ Tip: Ragi alone can sometimes make idiyappam break apart. Mixing with rice flour ensures it’s soft yet holds shape.

CHEERA/ PALAK / SPINACH AVIYAL - Spinach Aviyal Recipe | Kerala Style Mixed Vegetable Coconut Curry

Spinach Aviyal Recipe | Kerala Style Aviyal

✨ Kerala’s Aviyal is a wholesome, mildly spiced coconut curry traditionally made with a mix of vegetables. This Spinach Aviyal variation is quick, healthy, and flavorful – perfect for a nutritious lunch or festive Kerala meal.

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🥘 Ingredients

• Spinach (Palak) – 2 cups (washed and chopped)

• Carrot – 1 medium (sliced)

• Beans – 10–12 pieces (cut into 2-inch pieces)

• Drumstick – 1 (optional, cut into 2-inch pieces)

• Raw Banana – 1 (optional, diced)

• Grated Coconut – ½ cup

• Green Chilies – 2–3

• Cumin Seeds – ½ tsp

• Turmeric Powder – ½ tsp

• Yogurt / Curd – ¼ cup (optional, for tanginess)

• Coconut Oil – 2 tsp

• Curry Leaves – 2 sprigs

• Salt – as required

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🍳 Preparation Method

1. Cook the Vegetables

   • In a pan, add carrot, beans, raw banana, and drumstick (if using) with a little water and turmeric.

   • Cook until tender but firm.

2. Grind Coconut Paste

   • Grind grated coconut, green chilies, and cumin seeds into a coarse paste.

3. Combine with Vegetables

   • Add spinach to the cooked vegetables and pour in the coconut paste.

   • Stir gently and cook for 2–3 minutes.

4. Add Yogurt (Optional)

   • Reduce flame, whisk yogurt, and add slowly to the curry to avoid splitting.

   • Mix gently until well combined.

5. Final Touch

   • Drizzle coconut oil and add curry leaves before switching off the flame.

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🌿 Serving Suggestion

Serve Spinach Aviyal with steamed rice, Kerala sambar, or parippu curry for a traditional Kerala meal.

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📌 Hashtags / Labels

#SpinachAviyal #KeralaRecipes #AviyalRecipe #KeralaCuisine #CoconutCurry #VegetableCurry #HealthyKeralaFood #SouthIndianFood #KeralaMeals

AN EASY SAMBAR CURRY

17. SAMBAR

Today’s recipe is Kerala Sambar, a flavorful lentil and vegetable curry cooked with tamarind and freshly ground spices. This dish is a star of every Sadya, balancing taste, aroma, and nutrition.

👉 Explore all recipes in this festive series at our Onam Sadya Recipe Guide.

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🥕 Ingredients

For the Dal

• 1 cup toor dal (pigeon peas)

• ¼ tsp turmeric powder

• 2 cups water

For the Tamarind Extract

• Lemon-sized ball of tamarind

• 1 ½ cups warm water

Vegetables (you can use a mix like):

• Drumstick (moringa) – 1 stick, cut into pieces

• Pumpkin – ½ cup, diced

• Brinjal – 1, diced

• Carrot – 1, chopped

• Beans – 5–6, chopped

• Okra – 3–4, chopped

For Sambar Masala (roast & grind)

• 2 tbsp coriander seeds

• 1 tbsp chana dal

• 4–5 dried red chilies

• 1 tsp fenugreek seeds

• 2 tbsp grated coconut (fresh)

• Curry leaves – few

For Tempering

• 1 tsp mustard seeds

• 2 dried red chilies

• Curry leaves – few

• 2 tsp coconut oil

• Salt to taste

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🍲 Preparation Method

1. Pressure cook toor dal with turmeric and mash well.

2. Soak tamarind in warm water and extract pulp.

3. Roast coriander seeds, chana dal, red chilies, fenugreek, coconut, and curry leaves. Grind into a smooth paste with little water.

4. Cook all vegetables with tamarind extract and salt until tender.

5. Add cooked dal and ground masala paste → mix well and simmer for 5–7 minutes.

6. Prepare tempering: heat coconut oil, splutter mustard seeds, curry leaves, and dried red chilies → pour into the sambar.

7. Serve hot with steamed rice and other Sadya dishes! 🌸

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📌 Recipe Tips

• Add drumstick (moringa) for the most authentic flavor.

• Freshly ground coconut masala makes Kerala Sambar unique from Tamil Nadu version.

• Adjust tamarind based on sourness preference.

SPECIAL GHEE RICE/ NEYYCHOR

Here’s a classic Kerala–Malabar style Special Ghee Rice (Neyychor / Nei Choru) recipe 🌿🍚 – rich, fragrant, and perfect for festive occasions.

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🌾 Ingredients (serves 4)

• Jeerakasala rice / Kaima rice (preferred, else basmati) – 2 cups

• Ghee – 4 to 5 tbsp

• Onions – 2 large, thinly sliced

• Cashew nuts – 12 to 15

• Raisins – 2 tbsp

• Cinnamon – 1 inch stick

• Cloves – 3

• Cardamom – 3

• Bay leaf – 1

• Ginger-garlic paste – 1 tsp (optional, traditional Malabar version sometimes skips)

• Water – 3½ cups (for jeerakasala; use 1:1.5 ratio for basmati)

• Salt – to taste

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🥣 Method

1. Prepare the garnish

• Heat 2 tbsp ghee in a heavy-bottomed pan.

• Fry cashews until golden → remove.

• Fry raisins until they puff up → remove.

• Fry sliced onions until deep golden brown & crisp → drain and keep aside.

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2. Cook the rice

1. Wash and soak rice for 20 minutes; drain.

2. In the same pan, add remaining ghee.

3. Add cinnamon, cardamom, cloves, bay leaf → sauté until aromatic.

4. (Optional) Add ginger-garlic paste, sauté briefly.

5. Add drained rice, fry gently for 2–3 minutes in ghee (this step makes rice separate & flavorful).

6. Add measured hot water + salt.

7. Cover and cook on low flame until rice is done (about 15 minutes).

8. Switch off and keep covered for 10 minutes to allow steam resting.

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3. Assemble Neyychor

• Fluff rice gently with a fork.

• Mix in half of the fried onion, cashews, and raisins.

• Garnish the top with the remaining fried onion, cashews, and raisins.

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🍴 Serving Suggestions

• Traditionally served with Malabar chicken curry, beef varattiyathu, mutton curry, or egg roast.

• Can also pair with vegetable kurma or stew for a lighter version.

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✨ Chef’s Tip:
For authentic Kerala Muslim “Neyychor” style, use kaima rice + lots of ghee + caramelized onions. The rice should be soft, fluffy, and aromatic, never sticky.

SPECIAL GHEE RICE/ NEYYCHOR BY BAKING

making Neyychor (Ghee Rice) in an OTG oven gives it a rich dum (sealed baking) effect, very close to wedding-style neyychoru. Here’s how you can do it:

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🌾 Ingredients (serves 4–5)

• Jeerakasala / Kaima rice (or basmati) – 2 cups

• Ghee – 5 tbsp

• Onions – 2 large, thinly sliced

• Cashew nuts – 12–15

• Raisins – 2 tbsp

• Whole spices – 3 cardamoms, 3 cloves, 1-inch cinnamon, 1 bay leaf

• Ginger-garlic paste – 1 tsp (optional)

• Hot water – 3½ cups (for kaima; 1:1.5 ratio for basmati)

• Salt – to taste

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🥣 Method

1. Prepare garnish

• In a pan, heat 2 tbsp ghee.

• Fry cashews → remove.

• Fry raisins → remove.

• Fry onions till golden brown (birista style) → remove & keep aside.

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2. Parboil the rice

1. Wash and soak rice for 20 minutes.

2. Boil water in a vessel with a little salt and 1 tsp ghee.

3. Add rice and cook until 70% done (should still have a bite).

4. Drain water fully and spread rice on a plate to cool slightly.

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3. Prepare for OTG baking

1. Preheat OTG to 180°C.

2. Grease a deep oven-safe dish with ghee.

3. Spread one layer of rice.

4. Sprinkle fried onions, cashews, raisins.

5. Add another layer of rice → repeat garnish.

6. Drizzle 2 tbsp melted ghee over the top.

7. Cover tightly with foil (to trap steam).

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4. Bake (Dum method)

• Bake at 180°C for 20–25 minutes.

• The steam inside will finish cooking the rice and infuse the ghee + fried onion flavor.

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5. Serve

• Fluff gently with a fork.

• Serve with Malabar chicken curry, mutton stew, or vegetable kurma.

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✨ Chef’s Tips:

• For a Malabar “wedding taste”, add a few drops of rose water or kewra water before baking.

• You can also add a pinch of crushed pepper and cumin while layering for depth of flavor.

AVIYAL

🌸 Kerala Aviyal Recipe (Onam Sadya Special)

Aviyal (Avial) is a traditional Kerala mixed vegetable curry made with coconut, curd, and a hint of coconut oil. It’s thick, aromatic, and an essential dish in every Onam Sadya.

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🥕 Ingredients

(Serves 4–5)

• Raw banana (kaaya / plantain) – 1 medium

• Elephant yam (chena) – 100 g

• Carrot – 1 medium

• Beans – 8–10

• Drumstick (muringakka) – 1

• Snake gourd (padavalanga) – ½

• Ash gourd (kumbalanga) – 100 g

• Turmeric powder – ½ tsp

• Green chilies – 3–4 (slit)

• Salt – as required

• Curd / Yogurt – ½ cup (slightly sour)

• Coconut oil – 2 tbsp

• Curry leaves – 1 sprig

To grind (coarse paste):

• Grated coconut – 1 cup

• Cumin seeds – ½ tsp

• Green chilies – 2

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🍲 Preparation Steps

1. Chop the vegetables into 2-inch long sticks.

2. Cook all vegetables together with turmeric, green chilies, salt, and little water until just soft (do not overcook).

3. Add the ground coconut-cumin-green chili paste. Mix gently.

4. Lower the flame, add whisked curd, and mix well.

5. Drizzle coconut oil on top and add fresh curry leaves.

6. Mix lightly, switch off, and cover for 5 minutes to let flavors blend.

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🌼 Serving Tip

Serve hot as part of Onam Sadya along with rice, sambar, moru curry, thoran, olan, and payasam.

PUMPKIN / MATTHANGA OLAN

Mathanga Olan – A Mild, Nourishing Kerala Stew

Mathanga Olan is a traditional Kerala dish that pairs the natural sweetness of pumpkin (mathanga) with the wholesome texture of cowpeas (chowli/kollu or field beans), simmered in light coconut milk and seasoned with curry leaves and ginger. This comforting stew is perfect for balancing flavors and is often served as part of festive meals like Onam Sadhya, or as a gentle everyday dish that soothes the palate.

It’s a subtle, mildly spiced preparation that brings out the fresh, natural flavors of the ingredients without overpowering them.

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✅ Why You’ll Love This Recipe

• Light and digestible – Ideal for those looking for a comforting, sattvic meal.

• Rich in nutrients – Pumpkin offers beta-carotene, while cowpeas are high in protein and fiber.

• Soothing flavors – Coconut milk adds creaminess, and ginger and curry leaves support digestion.

• Versatile – Can be paired with rice, chapati, or even enjoyed as a side dish.

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✅ Ingredients (Serves 3–4)

• Pumpkin (Mathanga) – 300 grams, peeled and cubed

• Cowpeas (Chowli or field beans) – ½ cup, soaked for 4–6 hours or overnight

• Thick coconut milk – 1 cup

• Thin coconut milk – 1½ cups

• Green chilies – 2, slit

• Ginger – 1 tsp, finely chopped or grated

• Curry leaves – 1 sprig

• Coconut oil – 1 tbsp

• Salt – to taste

• Water – as needed

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✅ Method

1. Prepare the cowpeas

Rinse and soak the cowpeas for 4–6 hours or overnight. Drain and set aside.

2. Cook the pumpkin and cowpeas

In a pot, add the soaked cowpeas, cubed pumpkin, thin coconut milk, slit green chilies, ginger, and salt. Add enough water to cover the ingredients if needed. Cook until the cowpeas and pumpkin are soft but not mushy.

3. Add thick coconut milk

Once cooked, reduce the heat and add the thick coconut milk. Simmer gently for 2–3 minutes. Do not boil after adding thick coconut milk to retain its flavor and texture.

4. Season with curry leaves and coconut oil

Turn off the heat. Add curry leaves and drizzle coconut oil on top. Mix gently.

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✅ Serving Suggestions

Serve Mathanga Olan warm with plain steamed rice as part of a Kerala-style meal. It pairs beautifully with sambar, avial, and rasam. A side of pickle or papadam adds texture and spice to the mild flavors.

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✅ Benefits

• Pumpkin (Mathanga): Nourishing, promotes healthy skin, and supports digestion.

• Cowpeas: High in protein and fiber, helping regulate blood sugar and improving gut health.

• Coconut milk: Provides healthy fats that support energy and nutrient absorption.

• Ginger: Aids digestion and enhances metabolic functions.

• Curry leaves: Known for their antioxidant properties and support for liver health.

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✅ Tips

✔ Use fresh pumpkin for the best flavor and texture.
✔ Avoid overcooking after adding thick coconut milk to prevent separation.
✔ Cowpeas can be substituted with red beans or chickpeas if unavailable.
✔ This dish is perfect for light dinners or festive lunches where balanced flavors are appreciated.

JACKFRUIT / chakka BHAJI

JACKFRUIT / chakka BHAJI



INGREDIENTS


RAW JACKFRUIT - 1/2 KG, EACH CUT LENGTHWISE

BESAN / GRAM FLOUR-  250 G
OIL- 150 G

RED CHILLY POWDER- 1 TABLESPOON
SODA POWDER- 1 PINCH
ASAFOETIDA/ KAYAM - 4 G
SALT

GINGER- 1 INCH PIECE
GARLIC- 3-5


PREPARATION


DISSOLVE ASAFOETIDA IN LITTLE WARM WATER 

ADD GINGER - GARLIC PASTE 

MIX GRAM FLOUR, SALT, RED CHILLY POWDER AND SODA POWDER 

ADD TO THE ABOVE MIXTURE

DIP EACH CUT JACKFRUIT PIECE IN THIS BATTER 
DEEP FRY IN OIL

Sauted banana with ice cream

INGREDIENTS

•  bananas -2
• unsalted butter - 1 TABLESPOON
•  ice cream - 1 OR 2 SCOOP

PREPARATION

In a heavy bottomed pan heat the butter.

Saute the bananas till golden brown.

Serve with ice cream.