The southern Indian state of Kerala is renowned for its rich culinary heritage, which is deeply rooted in its history and culture. The cuisine of Kerala is a perfect blend of spices, herbs, and other local ingredients that give it a unique flavor and aroma. From traditional dishes like fish curry and beef fry to sweet treats like banana fritters and payasam, the recipes of Kerala offer something for everyone.
In this article, we’ll explore 18 authentic Kerala recipes that you can try at home. These recipes have been passed down through generations and are a staple in most Keralite households. Whether you’re looking for a quick and easy meal or a special occasion dish, these recipes will transport your taste buds to the lush backwaters of Kerala.
Kerala Style Fish Curry
A flavorful and aromatic curry that’s a staple in Kerala cuisine, this recipe is perfect for those who love the bold flavors of coconut milk and spices. With its rich aroma and taste, it’s sure to become a favorite dish.
Ingredients:
– 1 pound fish pieces (any white fish works well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon curry leaves
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can coconut milk
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Heat oil in a pan and fry the fish pieces until they’re golden brown.
2. Remove the fish from the oil and set aside.
3. In the same pan, sauté the onions, garlic, and ginger until the onions are translucent.
4. Add the curry leaves, turmeric powder, and red chili powder. Cook for 1 minute.
5. Pour in the coconut milk and bring to a simmer.
6. Add the fried fish pieces and salt to taste.
7. Simmer for 10-15 minutes or until the sauce thickens slightly.
Cooking Time: 20-25 minutes
Malabar Parotta with Chicken Curry
Experience the rich flavors of Kerala’s Malabar region with this simple and delicious recipe for Malabar Parotta with Chicken Curry. This traditional dish is a staple in many homes, and we’re excited to share it with you.
Ingredients:
For the Parotta:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon ghee or oil
For the Chicken Curry:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Ghee or oil, for cooking
Instructions:
1. Prepare the Parotta dough by mixing flour and salt. Gradually add lukewarm water and knead until smooth.
2. Roll out the dough into thin sheets (about 8-10 inches in diameter).
3. Cook the Parotta on a non-stick pan or griddle, brushing with ghee or oil.
4. Prepare the Chicken Curry by sautéing onions, garlic, cumin seeds, coriander powder, turmeric powder, and salt.
5. Add chicken pieces and water; bring to a boil, then simmer until cooked through.
Cooking Time:
– Parotta: 10-12 minutes
– Chicken Curry: 20-25 minutes
Appam with Stew
Appam, a popular South Indian fermented rice and lentil crepe, pairs perfectly with a flavorful stew. This recipe combines the two to create a satisfying breakfast or brunch dish.
Ingredients:
– 2 cups cooked rice
– 1 cup split red lentils (masoor dal)
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 3/4 cup lukewarm water
– Vegetable oil for greasing
– Stew ingredients:
+ 1 onion, chopped
+ 2 cloves garlic, minced
+ 1 carrot, peeled and grated
+ 1 potato, peeled and diced
+ 1 can coconut milk
+ Salt and pepper to taste
Instructions:
1. Mix cooked rice, lentils, yeast, and salt in a bowl.
2. Gradually add lukewarm water and mix until smooth.
3. Grease a non-stick pan with oil and pour about 1/4 cup of batter.
4. Cook for 2-3 minutes or until the edges start to curl.
5. Flip and cook for another minute.
6. Prepare stew by sautéing onion, garlic, carrot, and potato in a separate pan.
7. Add coconut milk and season with salt and pepper.
8. Serve Appam with Stew and enjoy!
Cooking Time: 20-25 minutes
Puttu and Kadala Curry
A classic combination from Kerala, India, Puttu (steamed rice cakes) pairs perfectly with the flavorful Kadala Curry (chickpea curry). This simple recipe is a staple in many Malayali households.
Ingredients:
For the Puttu:
– 2 cups idiyappam flour
– 1/4 cup grated coconut
– 1/2 teaspoon salt
– Water, as needed
For the Kadala Curry:
– 1 cup cooked chickpeas (kala chana)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons coconut milk
– 1 tablespoon tamarind paste
Instructions:
1. To make the Puttu, mix flour, grated coconut, and salt. Gradually add water to form a dough.
2. Steam the dough for 10-12 minutes or until it’s cooked through.
3. For the Kadala Curry, heat oil in a pan and sauté onion and garlic until softened.
4. Add cumin, coriander, chickpeas, salt, coconut milk, and tamarind paste. Simmer for 5-7 minutes or until the flavors meld together.
Cooking Time: Puttu: 10-12 minutes; Kadala Curry: 15-17 minutes
Kerala Prawn Curry
Experience the bold flavors of Kerala with this aromatic prawn curry, a staple of traditional Malabari cuisine. This recipe combines succulent prawns with a blend of spices and coconut milk to create a dish that is both rich and flavorful.
Ingredients:
– 250g large prawns
– 2 medium onions, chopped
– 3-4 green chilies, chopped
– 1 teaspoon grated ginger
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons coconut oil
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and sauté until golden.
2. Add green chilies, ginger, cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add prawns and cook until they start to turn pink.
4. Pour in coconut milk and stir well. Season with salt to taste.
5. Simmer the curry over low heat for 10-15 minutes or until the prawns are fully cooked.
6. Garnish with cilantro leaves and serve with steamed rice or roti.
Cooking Time: 20 minutes
Avial with Kerala Red Rice
Experience the authentic flavors of Kerala with this traditional Avial recipe, perfectly paired with fragrant Kerala Red Rice. This mixed vegetable dish is a staple in many Malayali households and is often served at special occasions.
Ingredients:
– 1 cup mixed vegetables (such as carrots, potatoes, green beans, and peas)
– 2 medium-sized eggplants, cut into small pieces
– 1 medium-sized tomato, diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon oil
– Salt to taste
– 1 cup coconut milk
– Fresh curry leaves for garnish
Instructions:
1. Heat oil in a pan over medium heat and sauté the onions until translucent.
2. Add the mixed vegetables, eggplants, tomato, garlic, and ginger. Cook until the vegetables are tender.
3. Season with salt to taste.
4. Stir in the coconut milk and bring to a simmer.
5. Serve the Avial hot alongside fluffy Kerala Red Rice.
Cooking Time: 20-25 minutes
Kerala Beef Fry
This popular Kerala dish is a flavorful and spicy stir-fry made with tender beef, aromatic spices, and a hint of coconut. Perfect for a quick dinner or lunch, this recipe serves 4-6 people.
Ingredients:
– 500g beef (chuck or brisket), cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coconut oil
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat coconut oil in a large pan over medium-high heat.
2. Add onions and sauté until they start browning (3-4 minutes).
3. Add garlic, ginger, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute, stirring constantly.
4. Add beef pieces and cook until browned (5-6 minutes).
5. Season with salt to taste.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 20-25 minutes
Chemmeen Ularthiyathu (Spicy Prawn Roast)
Chemmeen Ularthiyathu is a popular Kerala-style prawn roast recipe that combines the flavors of coconut, spices, and chilies to create a mouth-watering dish. This spicy prawn roast is perfect for special occasions or as a quick weeknight dinner.
Ingredients:
– 250g prawns (cleaned and deveined)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coconut oil
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1-2 green chilies, sliced
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat coconut oil in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, and salt. Sauté for 1 minute.
4. Add sliced green chilies and prawns. Stir well to combine.
5. Roast the mixture for 8-10 minutes or until the prawns are cooked through.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-18 minutes
Kerala Style Sambar
A flavorful and aromatic vegetable-based lentil soup that’s a staple in Kerala cuisine. This recipe is a classic combination of toor dal, vegetables, and spices that’s perfect for a comforting meal.
Ingredients:
– 1 cup split red gram (toor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 carrot, peeled and grated
– 1 green chili, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh curry leaves, for garnish (optional)
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add the onion, garlic, tomato, carrot, and green chili. Saute until the vegetables are tender.
3. Add the cumin, coriander, turmeric powder, and salt. Stir well.
4. Add 1 cup of water and bring to a boil.
5. Add the soaked dal and reduce heat to low. Simmer for 20-25 minutes or until the dal is cooked.
6. Garnish with fresh curry leaves, if desired.
Cooking Time: 35-40 minutes
Kerala Chicken Biryani
This recipe combines the classic flavors of Kerala with the comfort of chicken biryani. With a hint of coconut and a burst of spices, this dish is sure to delight your taste buds.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups basmati rice
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 cup coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Cook the basmati rice according to package instructions.
2. In a large pan, heat oil and sauté onions until golden brown.
3. Add garlic, ginger, cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add the chicken and cook until browned.
5. Add coconut milk and salt to taste. Simmer for 10 minutes or until the sauce thickens.
6. Combine cooked rice with the chicken mixture and mix well.
Cooking Time: 30-40 minutes
Parippu Curry (Kerala Dal Curry)
Parippu Curry is a classic Kerala dish, made with split red lentils and a blend of spices. This comforting dal curry is a staple in many Kerala households, often served with rice or roti.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain and set aside.
3. Heat oil in a pan over medium heat. Add onions, garlic, and ginger; sauté until onions are translucent.
4. Add cumin, turmeric, red chili powder, and salt. Cook for 1 minute.
5. Add the lentils and 2 cups of water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 30-40 minutes
Kerala Style Coconut Chutney
This creamy and tangy chutney is a staple condiment in Kerala cuisine, perfect for accompanying dosas, idlis, or even using as a dip. With its unique flavor profile, this chutney adds a delightful twist to any meal.
Ingredients:
– 1 cup fresh coconut grated
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 1/4 cup coriander leaves, chopped
– 1/4 cup tamarind paste
– 1/2 teaspoon salt
– 1/4 teaspoon asafoetida (optional)
– 1/2 cup water
Instructions:
1. Soak the grated coconut in water for at least 30 minutes.
2. Blend the soaked coconut, green chilies, onion, coriander leaves, tamarind paste, salt, and asafoetida (if using) into a smooth paste.
3. Add water to achieve the desired consistency.
4. Heat the mixture over low heat for about 5-7 minutes or until it thickens slightly.
Cooking Time: 10-12 minutes
Kerala Egg Curry
This Kerala-style egg curry is a popular variation of the traditional South Indian dish, with the added richness of eggs. This simple and flavorful recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 6 eggs, hard-boiled and sliced
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 cup coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they start to brown.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add the sliced eggs and stir well to combine with the spice mixture.
4. Pour in coconut milk and season with salt.
5. Simmer for 5-7 minutes or until the sauce thickens slightly.
6. Garnish with fresh cilantro and serve over rice or with roti.
Cooking Time: 15-20 minutes
Kerala Style Vegetable Thoran
Thoran is a popular side dish from Kerala, a region in southern India known for its spicy and flavorful cuisine. This vegetable thoran recipe is a quick and easy way to add some color and nutrition to your meal.
Ingredients:
– 1 cup mixed vegetables (carrots, beans, cabbage, and potatoes)
– 2 tablespoons coconut oil
– 1 small onion, finely chopped
– 1 small tomato, diced
– 1 teaspoon mustard seeds
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the coconut oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the mixed vegetables, mustard seeds, and salt. Stir well.
4. Cook for 5-7 minutes or until the vegetables are tender.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 10-12 minutes
Kerala Style Payasam
Payasam is a traditional Kerala dessert that is often served at special occasions and celebrations. This recipe is a simple and delicious take on the classic dish, made with milk, sugar, and a hint of cardamom.
Ingredients:
– 2 cups whole milk
– 1 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or unsalted butter
– Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. Combine the milk and sugar in a large saucepan and bring to a boil over medium heat.
2. Reduce the heat to low and simmer for 10-12 minutes, or until the mixture thickens slightly.
3. Stir in the ground cardamom and ghee or butter until well combined.
4. Remove from heat and let cool to room temperature.
5. Serve chilled, garnished with chopped nuts or dried fruit if desired.
Cooking Time: 15-18 minutes
Kerala Style Banana Fritters
A classic Kerala treat that’s perfect for a sweet snack or dessert. These banana fritters are crispy on the outside and soft on the inside, with a hint of cardamom and nutmeg.
Ingredients:
– 3-4 ripe bananas
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon ground cardamom
– 1/8 teaspoon ground nutmeg
– 1/4 cup vegetable oil
– 1 tablespoon sugar
– Water, as needed
Instructions:
1. Peel the bananas and mash them in a bowl.
2. Add the flour, baking powder, salt, cardamom, and nutmeg to the mashed bananas. Mix well.
3. Gradually add water to the mixture to form a thick batter.
4. Heat the oil in a deep frying pan over medium heat.
5. Drop small portions of the batter into the hot oil, about 1/4 cup each.
6. Fry for 2-3 minutes on each side, or until golden brown.
7. Remove from oil and drain on paper towels. Serve warm with sugar sprinkled on top.
Cooking Time: Approximately 10-12 minutes to fry all the fritters.
Kerala Style Meen Pollichathu (Fish in Banana Leaf)
This traditional Kerala dish is a flavorful and aromatic way to cook fish, wrapped in banana leaves for a unique flavor profile. The combination of spices, herbs, and tender fish cooked to perfection makes it a must-try.
Ingredients:
– 1 pound of fish fillet (preferably kingfish or mackerel)
– 2 medium-sized onions, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 1 teaspoon of cumin seeds
– 1/2 teaspoon of turmeric powder
– 1/4 teaspoon of red chili powder
– Salt to taste
– 2 banana leaves
– Cooking oil for greasing
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut the fish into a rectangular shape, about 1 inch thick.
3. In a bowl, mix together onions, garlic, ginger, cumin seeds, turmeric powder, and red chili powder.
4. Place the fish on one banana leaf, leaving a 1-inch border around it. Spread the onion mixture evenly over the fish.
5. Fold the banana leaves to create a package and seal the edges by folding them inwards.
6. Grease the outside of the banana leaf with oil and place it in the oven for 20-25 minutes or until the fish is cooked through.
Cooking Time: 20-25 minutes
Kerala Style Kallumakkaya (Mussels) Roast
A flavorful and aromatic dish from the coastal regions of Kerala, this mussel roast is a popular appetizer or side dish. This recipe combines the sweetness of mussels with the spices and aromatics of Kerala’s unique cuisine.
Ingredients:
– 1 pound fresh mussels, cleaned and debearded
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons coconut oil
– Fresh curry leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and sauté until they start to caramelize (3-4 minutes).
3. Add garlic, ginger, mustard seeds, and cumin seeds. Cook for 1 minute.
4. Add mussels, turmeric powder, and salt. Stir well.
5. Reduce heat to low and simmer, covered, for 10-12 minutes or until mussels open.
6. Garnish with curry leaves and serve hot.
Cooking Time: 15-18 minutes
Summary
Indulge in the rich flavors of Kerala with this collection of 18 authentic recipes. From classic dishes like Fish Curry and Chicken Biryani to unique delicacies like Spicy Prawn Roast and Mussels Roast, these recipes showcase the state’s culinary diversity. Discover traditional favorites like Appam with Stew, Puttu with Kadala Curry, and Kerala Red Rice with Avial, alongside innovative twists on old favorites. Whether you’re a seasoned cook or a curious foodie, this article is your ticket to exploring the bold flavors and aromas of God’s Own Country.
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