Welcome to a space where the timeless tastes of Kerala meet the inspirations of global cuisine. From the earthy aroma of black pepper and cardamom to the richness of olive oil, cheese, and pasta, this blog celebrates the art of blending tradition with innovation. Here, you’ll find authentic Kerala recipes, international classics with a Kerala twist, and culinary stories that connect cultures across the table.
Saturday, 27 April 2013
ULLI SAMBHAR
Here’s a traditional Kerala-style Ulli Sambar (Onion Sambar) recipe for you 🌿
🍲 Ulli Sambar Recipe (Kerala Small Onion Sambar)
Ingredients:
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Toor dal (thuvaram parippu / pigeon peas) – ½ cup
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Small onions (shallots / ulli) – 15–20, peeled
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Green chillies – 2, slit
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Tomato – 1, chopped
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Tamarind – lemon-sized ball (soaked in 1 cup warm water)
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Turmeric powder – ¼ tsp
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Sambar powder – 2 tbsp
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Salt – as needed
For tempering:
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Coconut oil – 2 tsp
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Mustard seeds – ½ tsp
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Dry red chillies – 2
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Curry leaves – 1 sprig
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Asafoetida (hing) – a pinch
Preparation:
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Cook Dal:
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Wash toor dal well.
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Pressure cook with 2 cups water, turmeric, and a little oil until soft.
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Mash well and keep aside.
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Prepare Tamarind Extract:
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Soak tamarind in warm water, squeeze, and extract juice.
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Cook Onions:
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Heat 1 tsp coconut oil in a pan.
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Add peeled small onions and green chillies. Sauté till golden and slightly caramelized.
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Add tomatoes and fry till soft.
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Make Sambar Base:
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Add sambar powder, salt, and tamarind extract.
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Boil until raw smell of tamarind goes away (about 10 minutes).
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Add Dal:
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Mix the cooked dal into the onion-tamarind mixture.
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Adjust consistency by adding water. Let it simmer for 5–7 minutes.
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Tempering:
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Heat coconut oil in a small pan.
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Splutter mustard seeds, add red chillies, curry leaves, and hing.
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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:
Ingredients (for 4 uthappams)
For the batter:
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1 cup rice (idli rice or raw rice)
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1/4 cup urad dal (split black gram)
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1/4 teaspoon fenugreek seeds
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Salt to taste
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Water as needed
For the topping (mixed vegetables):
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1 small onion, finely chopped
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1 small tomato, finely chopped
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1 small carrot, grated
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1 small capsicum, finely chopped
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2–3 green chilies, finely chopped (optional)
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Fresh coriander leaves, chopped
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Salt to taste
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Oil or ghee for cooking
Instructions
1. Prepare the batter:
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Wash the rice and urad dal separately.
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Soak the rice with fenugreek seeds and urad dal in enough water for 4–6 hours.
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Grind the dal into a smooth batter using a little water. Grind rice coarsely.
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Mix both batters in a large bowl. Add salt.
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Cover and let it ferment overnight or 8–12 hours in a warm place. The batter should double in volume and look airy.
2. Prepare the vegetable topping:
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Mix all the chopped and grated vegetables in a bowl. Add a pinch of salt and coriander leaves.
3. Cook the uthappam:
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Heat a non-stick tawa or skillet over medium heat.
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Grease lightly with oil.
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Pour a ladleful of batter on the tawa and gently spread it into a thick circle (not too thin like a dosa).
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Sprinkle the mixed vegetable topping evenly over the uthappam.
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Drizzle a little oil around the edges and on top.
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Cover and cook for 3–4 minutes until the bottom turns golden brown.
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Flip carefully and cook the other side for another 2–3 minutes.
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Serve hot with coconut chutney and sambar.
Tips:
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For extra flavor, add a pinch of cumin powder or grated ginger to the vegetables.
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You can also top with grated cheese for a fusion version.
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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:
Ingredients (for 2–3 uthappams)
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1 cup idli/dosa batter (ready-made)
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1–2 medium tomatoes, finely chopped
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1 small onion, finely chopped (optional)
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1–2 green chilies, finely chopped (optional)
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Fresh coriander leaves, chopped
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Salt to taste (if batter is unsalted)
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Oil or ghee for cooking
Instructions
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Prepare the topping:
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Mix chopped tomatoes, onion, green chilies, and coriander leaves in a small bowl.
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Heat the pan:
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Warm a non-stick tawa or skillet over medium heat. Grease lightly with oil.
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Cook the uthappam:
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Pour a ladle of batter onto the tawa and spread into a thick circle (not too thin).
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Evenly sprinkle the tomato mixture on top.
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Drizzle a little oil or ghee around the edges.
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Cover and cook for 3–4 minutes until the bottom is golden brown.
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Flip carefully and cook the other side for 2–3 minutes.
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Serve hot:
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Best served with coconut chutney and sambar.
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Tips:
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For extra flavor, sprinkle a pinch of black pepper or chili powder on top of the tomatoes.
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Add grated cheese for a fusion version.
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Thick batter works best; thin batter makes the uthappam floppy.
ONION UTHAPPAM
Here’s a quick and easy Onion Uthappam recipe:
Ingredients (for 2–3 uthappams)
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1 cup idli/dosa batter (ready-made)
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1 medium onion, finely chopped
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1–2 green chilies, finely chopped (optional)
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Fresh coriander leaves, chopped
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Salt to taste (if batter is unsalted)
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Oil or ghee for cooking
Instructions
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Prepare the topping:
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Mix chopped onions, green chilies, and coriander leaves in a small bowl.
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Heat the pan:
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Warm a non-stick tawa or skillet over medium heat. Lightly grease with oil.
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Cook the uthappam:
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Pour a ladle of batter onto the tawa and spread into a thick circle (not too thin).
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Evenly sprinkle the onion mixture on top.
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Drizzle a little oil or ghee around the edges.
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Cover and cook for 3–4 minutes until the bottom is golden brown.
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Flip carefully and cook the other side for 2–3 minutes.
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Serve hot:
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Serve with coconut chutney and sambar.
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Tips:
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Add a pinch of cumin seeds or black pepper to the onions for extra flavor.
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You can also add grated carrot or capsicum for a colorful variation.
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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:
🌾 Ingredients
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Ragi flour (finger millet flour) – 1 cup
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Roasted rice flour – ½ cup (helps bind & soften texture)
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Boiling water – about 1½ cups (adjust as needed)
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Salt – ½ tsp
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Grated coconut – ½ cup (optional, for layering)
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Oil – 1 tsp
🥣 Method
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Steam the flour (important for ragi):
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Dry roast ragi flour on low flame for 3–4 mins (till it gives a nutty aroma).
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Mix with rice flour and salt in a bowl.
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Prepare the dough:
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Pour boiling hot water little by little into the flour mix.
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Stir with a spoon first, then knead into a soft, smooth dough.
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Add 1 tsp oil to prevent cracks.
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Shape the idiyappam:
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Grease the idiyappam press/seva nazhi.
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Grease idli plates or banana leaves.
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Press the dough in circles, forming thin noodles.
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Optionally, sprinkle grated coconut on top.
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Steam cook:
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Place plates in an idli steamer.
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Steam for 10–12 minutes until cooked.
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Remove and let cool slightly before serving.
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🍴 Serving Suggestions
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With sweetened coconut milk (traditional Kerala style).
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With vegetable stew or kadala curry (black chickpea curry).
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With egg curry or fish curry for a filling meal.
✨ Tip: Ragi alone can sometimes make idiyappam break apart. Mixing with rice flour ensures it’s soft yet holds shape.
CHEERA/ PALAK / SPINACH AVIYAL
CHEERA/ PALAK / SPINACH AVIYAL
INGREDIENTS
Red Spinach (Cheera) - A bunch
RED Chilly powder - 2 tsp
SHALLOTS / Small onions(Kunjulli) - 2
Green mango - 5 pieces
Coconut(grated) - 1/4 of one
Curry leaves - 1 sPRIG/ STEM
Coconut oil - 2 tABLESPOONS
Salt
PREPARATION
Wash cheera and cut it into small pieces.
Cook on a low flame.
When it is done, add salt and oil.
AN EASY SAMBAR CURRY
AN EASY SAMBAR CURRY
INGREDIENTS
TOOR DAL - 100 G
DRUMSTICKS- 2
LADYSFINGER - 3
BRINJAL - 1
ONION - 1
POTATO - 1
TOMATOES- 2
SAMBAR MASALA - 3 TABLESPOONS
CURRY LEAVES - 10
CORIANDER LEAVES- 1 TABLESPOON, CHOPPED
GARLIC- 1 TABLESPOON , CHOPPED
DRIED RED CHILLIES- 2
SALT
TAMARIND - LEMON SIZED SOAKED IN 1/2 CUP WATER
FENUGREEK SEEDS / ULUVA/ METHI SEEDS - 1/4 TABLESPOON
ASAFOETIDA / KAYAM - 1 TABLESPOON
MUSTARD SEEDS- 1 TABLESPOON
OIL- 2 TABLESPOONS
PREPARATION
COOK TOOR DAL IN 2 CUPS OF WATER
WHEN HALF COOKED ADD VEGETABLE PIECES AND SALT
COOK TILL DAL IS VERY SOFT
DISSOLVE SAMBAR MASALA IN LITTLE WATER
ADD IT TO THE COOKED VEGETABLES
ADD TAMARIND WATER
BLEND WELL AND COOK
IN A PAN , HEAT OIL
ADD MUSTARD SEEDS
WHEN THEY STOP FLUTTERING ADD CHOPPED GARLIC, METHI SEEDS, DRIED RED CHILLIES, ASAFOETIDA AND CURRY LEAVES
FRY FOR 2 MINUTES
ADD IT TO DAL - VEG MIXTURE
BOIL FOR A MINUTE
GARNISH WITH CHOPPED CORIANDER LEAVES
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.
🌾 Ingredients (serves 4)
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Jeerakasala rice / Kaima rice (preferred, else basmati) – 2 cups
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Ghee – 4 to 5 tbsp
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Onions – 2 large, thinly sliced
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Cashew nuts – 12 to 15
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Raisins – 2 tbsp
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Cinnamon – 1 inch stick
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Cloves – 3
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Cardamom – 3
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Bay leaf – 1
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Ginger-garlic paste – 1 tsp (optional, traditional Malabar version sometimes skips)
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Water – 3½ cups (for jeerakasala; use 1:1.5 ratio for basmati)
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Salt – to taste
🥣 Method
1. Prepare the garnish
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Heat 2 tbsp ghee in a heavy-bottomed pan.
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Fry cashews until golden → remove.
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Fry raisins until they puff up → remove.
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Fry sliced onions until deep golden brown & crisp → drain and keep aside.
2. Cook the rice
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Wash and soak rice for 20 minutes; drain.
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In the same pan, add remaining ghee.
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Add cinnamon, cardamom, cloves, bay leaf → sauté until aromatic.
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(Optional) Add ginger-garlic paste, sauté briefly.
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Add drained rice, fry gently for 2–3 minutes in ghee (this step makes rice separate & flavorful).
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Add measured hot water + salt.
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Cover and cook on low flame until rice is done (about 15 minutes).
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Switch off and keep covered for 10 minutes to allow steam resting.
3. Assemble Neyychor
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Fluff rice gently with a fork.
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Mix in half of the fried onion, cashews, and raisins.
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Garnish the top with the remaining fried onion, cashews, and raisins.
🍴 Serving Suggestions
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Traditionally served with Malabar chicken curry, beef varattiyathu, mutton curry, or egg roast.
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Can also pair with vegetable kurma or stew for a lighter version.
✨ 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:
🌾 Ingredients (serves 4–5)
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Jeerakasala / Kaima rice (or basmati) – 2 cups
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Ghee – 5 tbsp
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Onions – 2 large, thinly sliced
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Cashew nuts – 12–15
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Raisins – 2 tbsp
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Whole spices – 3 cardamoms, 3 cloves, 1-inch cinnamon, 1 bay leaf
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Ginger-garlic paste – 1 tsp (optional)
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Hot water – 3½ cups (for kaima; 1:1.5 ratio for basmati)
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Salt – to taste
🥣 Method
1. Prepare garnish
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In a pan, heat 2 tbsp ghee.
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Fry cashews → remove.
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Fry raisins → remove.
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Fry onions till golden brown (birista style) → remove & keep aside.
2. Parboil the rice
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Wash and soak rice for 20 minutes.
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Boil water in a vessel with a little salt and 1 tsp ghee.
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Add rice and cook until 70% done (should still have a bite).
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Drain water fully and spread rice on a plate to cool slightly.
3. Prepare for OTG baking
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Preheat OTG to 180°C.
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Grease a deep oven-safe dish with ghee.
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Spread one layer of rice.
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Sprinkle fried onions, cashews, raisins.
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Add another layer of rice → repeat garnish.
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Drizzle 2 tbsp melted ghee over the top.
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Cover tightly with foil (to trap steam).
4. Bake (Dum method)
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Bake at 180°C for 20–25 minutes.
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The steam inside will finish cooking the rice and infuse the ghee + fried onion flavor.
5. Serve
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Fluff gently with a fork.
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Serve with Malabar chicken curry, mutton stew, or vegetable kurma.
✨ Chef’s Tips:
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For a Malabar “wedding taste”, add a few drops of rose water or kewra water before baking.
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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.
🥕 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
🍲 Preparation Steps
Chop the vegetables into 2-inch long sticks.
Cook all vegetables together with turmeric, green chilies, salt, and little water until just soft (do not overcook).
Add the ground coconut-cumin-green chili paste. Mix gently.
Lower the flame, add whisked curd, and mix well.
Drizzle coconut oil on top and add fresh curry leaves.
Mix lightly, switch off, and cover for 5 minutes to let flavors blend.
Chop the vegetables into 2-inch long sticks.
Cook all vegetables together with turmeric, green chilies, salt, and little water until just soft (do not overcook).
Add the ground coconut-cumin-green chili paste. Mix gently.
Lower the flame, add whisked curd, and mix well.
Drizzle coconut oil on top and add fresh curry leaves.
Mix lightly, switch off, and cover for 5 minutes to let flavors blend.
🌼 Serving Tip
Serve hot as part of Onam Sadya along with rice, sambar, moru curry, thoran, olan, and payasam.
PUMPKIN / MATTHANGA OLAN
PUMPKIN / MATTHANGA OLAN
ASH GOURD/ KUMBALANGA- 1/2 CUP
PUMPKIN/ MATHAN - 1/2 CUP
RED GRAM DAL / VAN PAYAR - 2 TABLESPOONS
GREEN CHILLIES- 3, CUT LENGTHWISE
CURRY LEAVES - 1 SPRIG
THICK FIRST COCONUT MILK- 1/4 CUP
THIN SECOND COCONUT MILK - 1 CUP
COCONUT OIL - 1 TABLESPOON
SALT
PREPARATION
SOAK RED DAAL OVER NIGHT
COOK IT IN A PRESSURE COOKER WITH SALT AND KEEP ASIDEBOIL ASH GOURD AND PUMPKIN WITH SALT, GREEN CHILLIES AND WATER
WHEN COOKED WELL, ADD SECOND COCONUT MILK
ALLOW IT TO BOIL
ADD RED DAL
ONCE THE GRAVY THICKENS ADD FIRST COCONUT MILK
STIR WELL
DONT ALLOW TO BOIL
REMOVE FROM FLAME
ADD CURRY LEAVES AND COCONUT OIL
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