Kerala recipes

Palakkad style Varutharacha ulli Sambar

| Rekha Vengalil



You need – 
  • Toor daal – 1/2 cups
  • Shallots- 10-12 nos
  • Tomatoes- 1
  • Tamarind – A small lemon sized ball
  • water- 1/3 cup
  • Turmeric Powder -1/4  teaspoon

For Grinding-
  • Coriander seeds-2 tablespoons
  • Red chilies-5-6
  • Grated Coconut-1/3 cup
  • Asafoetida -a good pinch
  • Curry leaves-1 string
  • Fenugreek seeds- 1 teaspoon

For Seasoning-
  • Mustard – 1 teaspoon
  • Red chillies – 1-2 nos
  • Curry leaves – 1 twig
  • Cumin seeds – 1/2 teaspoon

How to –
  • Pressure cook Toor daal and shallots until done.
  • Soak the tamarind in water for 10 to 15 mins.
  • Add the tomatoes and tamarind juice.
  • Dry roast all the ingredients for grinding till fragrant and grind them into a fine paste
  • Add the ground paste to the cooked daal and simmer for a couple of minutes.
  • In pan, heat oil and add the mustard seeds and cumin seeds. When they start crackle, add curry leaves and the halved red chili. Saute for 2 – 3 minutes and pour this seasoning over the sambar.
  • Serve hot with rice or idlis.

Mini pathiri – with coconut filling

| Rekha Vengalil

I sure can’t get enough with the Malabar food…  my palate is only getting stronger..:-) for those who are new to Malabar here’s something to read and know more about MALABARregion of Kerala.


You need
  • All purpose flour – 2 cups
  • Ghee/clarified butter – 2 tablespoons
  • Salt – as per taste
  • Water – as required
  • Oil – for frying

For the filling
  • Grated coconut – ½ cup
  • Raisins – 1/3 cup
  • Caster sugar – ¼ cup
  • Cardamom powder – 1 pinch
  • Rose water – 2-3 drops

How to –
  • In a bowl mix flour, ghee, salt and with enough water to make a make stiff dough. Divide into lemon size equal portions. With a rolling pin roll out and using a round shape cookie cutter into shapes and set aside.
  • Combine all the ingredients under filling and set aside.
  • Place 1 teaspoon of the filling on to the rolled pathiri and place another rolled pathiri to top and using your figure seal the edges.
  • Heat oil in frying pan and deep fry the pathiris until golden brown on both sides.
  • Serve warm.

Thalassery Dum Biriyani

| Rekha Vengalil


You need – 
  • To make the chicken Masala
    • Chicken – 500 grams
    • Onion- 2, finely chopped
    • Ginger- 1 inch piece
    • Garlic- 3 cloves
    • Green chilly- 3-4 or as per your taste
    • Lemon juice- 1 tbsp
    • Coriander leaves chopped- 1/2 cup
    • Mint leaves- 1/2 cup
    • Tomato – 2 medium finely chopped
    • Pepper powder – 1 teaspoon
    • Garam masala – ¼ teaspoon
    • Oil – 2 tablespoon
    • Salt to taste

  • For the ghee rice:
    • Basmati Rice- 1.5 cups
    • Cinnamon – 1 small stick
    • Cloves- 2
    • Cardamon-3
    • Fennel seeds – 1/4 teaspoon
    • Ghee/clarified butter – 3 tablespoon
    • Hot water – 2.5 cups
    • Salt to taste

  • For garnishing:
    • Fried Cashew nuts- 3 tablespoon
    • Fried Raisins- 3 tablespoon
    • Fried Onions – 1/2 cup
    • Rose water – 1-2 teaspoon
    • Gram Masala – 1 teaspoon

How to –
  • Wash the rice and soak for 20 mins. Strain and set aside.

Biriyani masala
  • Clean and wash the chicken. Drain the water out completely.
  • Crush the ginger, garlic and chillies.
  • Heat oil in pan, add the onion, crushed ginger, garlic, chillies and salt. Fry until the onion are soft.
  • Add the tomatoes and cook till mushy. Add the chicken, mix well. Cover and cook till almost done.
  • Uncover, add the pepper powder, garam masala continue to cook for a minute or so. add the lime juice, coriander and mint leaves and cook till done. If the gravy is watery then continue to cook till thick.

Ghee rice –
  • Heat ghee in a pan, add the whole spices and cook till fragrant.
  • Add hot water, salt and rice. Mix well, uncover and cook till the rice comes on top. Now cover and cook for 3-4 mins on low heat.

Layering the rice-
  • In a heavy bottom pan, spread some ghee,  Layer a thin layer of rice and then the chicken with gravy. Sprinkle some gram masala, few drops of rose water,  fried nuts, raisins and onions.
  • Repeat the layering and finishing of the rice as the final layer.
  • Seal the pan with a aluminium foil and cover with heavy lid so that the steam does not escape. You could place a heavy pan with water or use the pestle on top on the lid.
  • Cook on a very low heat for 45 – 50 minutes.

Serve hot.

Simple egg Curry

| Rekha Vengalil

Perfect curry to go with appams…

You need –
  • Boiled egg – 3-4 nos
  • Thick Coconut milk  – 125 mls
  • Thin coconut milk – 250 mls
  • Onions – 2, medium, thinly sliced
  • Ginger paste – 1 teaspoon
  • Garlic  paste – 1 teaspoon
  • Coriander powder – 3 teaspoons
  • Chili powder – 2 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala powder – ½ teaspoon
  • Mustard seeds – ½ teaspoon
  • Oil – 1.5 tablespoon
  • Salt to taste

How to –
  • Add a little water to chili powder, coriander powder, turmeric powder and garam masala to make a fine paste.
  • Heat oil in pan, Crackle the mustard seeds.
  • Add the onion, ginger-garlic paste, sauté till the onions turn light brown and the raw smell is gone.
  • Add the masala paste and continue to sauté till done.
  • Add the thin/second extraction of the coconut milk, curry leave, boiled eggs  and cook for 5 mins.
  • Add the thick milk/first extraction of the coconut milk and simmer for a minute. Do not boil.
  • Turn of the heat and serve hot with appam /rice/ roti.

Achinga payar thoran (Long beans Stir fry)

| Rekha Vengalil


You need –
  • Long beans – 200 grams, Finely chopped
  • Onion – 1 medium
  • Green chili – 1
  • Grated coconut – ¼ cup
  • Turmeric  power – ¼ teaspoon
  • Curry leaves – 1 springs
  • Dry red chili– 1
  • Mustard seeds – 1/2 teaspoon
  • Salt to taste

How to – 

  • Grind the coconut, onion, turmeric and green chili coarsely. Set aside.
  • Heat oil in skillet, add the mustard seeds. Once they start to crackle add the red chili and curry leaves.
  • Add the beans, salt and stir well. Cover and let it cook for 3-4 mins or 3/4 done.
  • Place the coconut mixture on the top of the beans and spread on the top. Cover and cook for 2 mins.
  • Uncover, mix well and cook for further 3-4 mins. Turn off the heat.
  • Serve hot. 

Ela Ada

| Rekha Vengalil
Ela Ada


You need – Makes 4
  • Rice Flour – 1 cup
  • Boiling water – 175 mls or enough to make dough
  • Salt to taste
  • Banana leaves – cut into squares

For the filling –
  • Grated coconut – 1 cup
  • Grated Jaggery/ cane sugar – 3/4 cup
  • Water – 1 tablespoon

How to –
  • In sauce pan melt the Jaggery and bring to a simmer.
  • Add the grated coconut and cook til semi dry and set aside
  • Pour the boiling water onto the rice foul and knead to make smooth dough.
  • Divide the dough equally and shape into balls.
  • Take the banana leaf, smear with few drops of water.
  • Place the ball of dough in centre of the leaf. Dip your finger in water and spread the dough into a thick circle.
  • Place a tablespoon of the filling in the centre. Fold the leaf over to form a half moon shape.
  • Gently press the edges to the seal the filling in
  • Heat a griddle and cook both sides. Leave should turn brown and char a bit.

Perfect to go with the evening tea…

Crapes with coconut filling

| Rekha Vengalil
Crapes with coconut filling

You need –
For the crapes
  • All purpose flour – 1 cup
  • Egg – 1
  • Water – 1  cup
  • Sugar – 3 teaspoons
  • Salt – ¼ teaspoon

For the coconut filling
  • Grated coconut – 2 cups
  • Sugar – ½ cup
  • Water – 3 tablespoon
  • Cardamom – 2 nos

How to –
  • To make the filling, bring the sugar and water to boil.
  • Add the grated coconut and till the mixture is dry but still moist and set aside
  • To make the batter, in a mixing bowl beat the egg.
  • Add the flour , sugar, salt and mix.
  • Add the water and make a smooth lump free batter.
  • Heat a flat griddle, grease it with few drops of oil.
  • Pour a ladle of batter and make a thin medium sized crepes
  • Cover and cook for 3 minutes.
  • Uncover and cook for a minute.
  • Place some coconut filling lengthwise in the middle of the crape and fold in the side.

Serve warm.

Irachi Peralan

| Rekha Vengalil

A traditional dish from the Nasrani (Kerala Syrian Christians) kitchen. You can cook this with beef or chicken.
Irachi Peralan

You need –
  • Mutton, cut into medium pieces– ½ kg
  • Onion, thinly sliced – 1¼ cups
  • Ginger, thinly sliced – 1 tablespoon
  • Gralic, crushed – 1 tablespoon
  • Curry leaves – 3 sprigs
  • Coriander powder – 3 tablespoons
  • Chilly powder – 1½  teaspoons
  • Garam Masala powder – ¼ teaspoon
  • Turmenric powder – ¼ teaspoon
  • Water – ½ cup
  • Coconut Oil – 3 tablespoons
  • Salt to taste

How to –
Irachi Peralan
  • Mix all the powders with a enough water to make a paste and set aside.
  • Heat 2 tablespoons of oil in pan. Add the crushed garlic and sauté for a minute or till the raw smell is gone.
  • Add the ginger, onions and curry leaves, sauté till the onions turn light brown. Set aside
  • In a pressure cooker, add the remaining oil and sauté the coriander, chilly, Garam masala and turmeric paste till the raw smell is gone.
  • Add the sautéed onions, ginger, garlic and curry leaves to the paste.
  • Add the mutton, salt, water and mix well. Pressure cook till done.
  • Uncover and cook on a low flame till the gravy is thick.

Serve hot with rice or roti.

Muringailla koottan/drumstick leaves curry

| Rekha Vengalil

This is one of my favorite curry which my Mom-in-law makes.. simple n easy..:)

Muringailla koottan/drumstick leaves curry


Ingredients:-
  • Toor Dhal – ½ cup
  • Drumstick leaves – 2 cups
  • Chili powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Grated coconut – 1 cup
  • Cumin Seeds
  • Shallots – 4 nos
  • Salt – to taste

For tampering
  • Mustard seeds – 1 teaspoon
  • Coconut oil – 1 tablespoon
  • Dry chilies – 2 nos
  • Curry leaves – One twig

How to:-
Muringailla koottan/drumstick leaves curry
  • Grind the coconut, cumin seeds and shallots to a fine paste.
  • Cook the dhal in a pressure cooker till mushy. Once done add the chili powder, turmeric powder, salt and bring to boil.
  • Add the drumstick leaves and cook for 5 mins or till done.
  • Add the coconut paste. Mix well. Bring to boil. Turn off the heat.
  • In a pan heat the oil. Splatter the mustard seeds, tip in the dried chilies and curry leaves. Add to the curry and serve hot with rice.