kerala food recipes

Cabbage Carrot Thoran is a traditional South Indian dish that is made with finely chopped cabbage and carrots that are stir-fried with grated coconut, curry leaves, and spices. Here's a simple recipe for making Cabbage Carrot Thoran:

Ingredients:

1/2 small cabbage, finely chopped

2 medium-sized carrots, grated

1/2 cup grated coconut

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2-3 dried red chillies

1 sprig of curry leaves

1 tablespoon coconut oil

Salt to taste

Instructions:

Heat a pan over medium heat and add coconut oil to it.

Once the oil is hot, add mustard seeds, cumin seeds, and dried red chillies.

Let them splutter for a few seconds.

Add curry leaves and sauté for a few seconds.

Add finely chopped cabbage and grated carrots to the pan and mix well.

Add salt to taste and mix again.

Cover the pan and let it cook for 5-7 minutes or until the vegetables are cooked.

Add grated coconut to the pan and mix well.

Cook for another 2-3 minutes.

Serve hot with rice or roti.

Enjoy your delicious and healthy Cabbage Carrot Thoran!

Beans Thoran is a popular dish from the southern Indian state of Kerala. It is a dry vegetable dish made with finely chopped beans that are cooked with grated coconut and a blend of spices.

To make Beans Thoran, you will need:

Ingredients:

2 cups of finely chopped beans

1/2 cup of grated coconut

1/2 teaspoon of cumin seeds

1/2 teaspoon of turmeric powder

1/2 teaspoon of red chili powder

1/2 teaspoon of mustard seeds

1 sprig of curry leaves

1 tablespoon of coconut oil

Salt to taste

Instructions:

Heat the coconut oil in a pan and add the mustard seeds. Once they start to crackle, add the cumin seeds and curry leaves.

Add the chopped beans and sauté for a minute or two.

Add the turmeric powder, red chili powder, and salt to taste. Mix well and cook for another minute.

Add the grated coconut and mix well. Cook for another 2-3 minutes or until the beans are cooked and the coconut is lightly roasted.

Serve hot with rice or roti.

Enjoy your delicious Beans Thoran!

Cabbage Thoran is a popular South Indian dish made with finely chopped cabbage, grated coconut, and a few aromatic spices. Here's a simple recipe to make it:

Ingredients:

1 small cabbage, finely chopped

1/2 cup grated coconut

1 tsp mustard seeds

1 tsp cumin seeds

2-3 dried red chillies

1/2 tsp turmeric powder

Salt, to taste

2 tbsp coconut oil

Instructions:

Heat oil in a pan and add mustard seeds, cumin seeds, and dried red chillies. Let them splutter.

Add the chopped cabbage, turmeric powder, and salt. Mix well and cook for a few minutes until the cabbage is slightly soft.

Add grated coconut and mix well. Cook for another 2-3 minutes until the coconut is slightly roasted and the cabbage is cooked to your liking.

Serve hot with rice or roti.

Enjoy your delicious and healthy Cabbage Thoran!

Unakka Chemmeen Podichathu is a traditional recipe from the South Indian state of Kerala. It is also known as "dried prawn chutney" or "shrimp chutney".

To make Unakka Chemmeen Podichathu, you will need the following ingredients:

Dried shrimp (Unakka Chemmeen) - 1 cup

Shallots - 4-5

Garlic - 4-5 cloves

Green chillies - 2-3

Tamarind - a small piece

Salt - to taste

Coconut oil - 2-3 tablespoons

Here's how to make it:

Soak the dried shrimp in warm water for about 10 minutes to soften them. Drain the water and set aside.

In a pan, heat some coconut oil and fry the shallots, garlic, and green chillies until they turn golden brown.

Add the soaked dried shrimp and fry for a few minutes until they are crispy.

Add the tamarind and salt and mix well.

Remove from heat and allow the mixture to cool down.

Grind the mixture to a coarse paste using a mortar and pestle or a mixer grinder.

Transfer the mixture to a serving bowl and add some more coconut oil on top.

Unakka Chemmeen Podichathu is usually served with steamed rice and is a popular side dish in Kerala cuisine.

Kerala Style Tomato Fish Curry is a popular dish from the South Indian state of Kerala. Here's a recipe to make it:

Ingredients:

500g fish (preferably kingfish or mackerel), cut into medium-sized pieces

2 medium-sized tomatoes, chopped

2 green chilies, slit

1 tbsp ginger, finely chopped

1 tbsp garlic, finely chopped

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

2-3 dry red chilies

1 sprig curry leaves

2 tbsp coconut oil

1 cup water

Salt to taste

Instructions:

Wash the fish pieces and keep aside.

Heat coconut oil in a pan and add mustard seeds. When the seeds start spluttering, add fenugreek seeds, dry red chilies and curry leaves. Sauté for a few seconds.

Add chopped ginger and garlic and sauté for a minute.

Add chopped tomatoes, green chilies, turmeric powder, red chili powder, coriander powder and cumin powder. Mix well and cook for 2-3 minutes until the tomatoes are soft and mushy.

Add 1 cup of water and salt to taste. Bring it to a boil.

Once the curry starts boiling, add the fish pieces to it. Mix gently and cook for 10-12 minutes on low heat, until the fish is cooked through.

Switch off the flame and let the curry rest for a few minutes.

Serve hot with steamed rice or roti.

Enjoy your delicious Kerala Style Tomato Fish Curry!

Varutharacha Meen Curry is a popular seafood dish from the Indian state of Kerala. "Varutharacha" means "roasted and ground" in Malayalam, the language of Kerala, and "Meen" means fish. This curry is made by roasting coconut and a mix of spices and grinding them into a paste, which is then added to a tomato and onion base and simmered with fish until it is cooked through.

Here's a recipe for Varutharacha Meen Curry:

Ingredients:

500g fish (preferably Kingfish or any firm-fleshed fish)

1 cup grated coconut

1 tsp cumin seeds

1 tsp fennel seeds

2 tsp coriander seeds

1 tsp turmeric powder

2 tbsp coconut oil

2 onions, chopped

3 green chillies, slit

1 tbsp ginger-garlic paste

2 tomatoes, chopped

1 sprig curry leaves

Salt to taste

Water as required

Method:

Clean and cut the fish into pieces. Keep aside.

Dry roast grated coconut, cumin seeds, fennel seeds and coriander seeds on a low flame till the coconut turns brown. Cool and grind the mixture into a fine paste with some water.

Heat oil in a pan and sauté onions till they turn translucent.

Add green chillies, ginger-garlic paste and sauté for a minute.

Add chopped tomatoes and cook till they turn mushy.

Add the ground coconut paste, turmeric powder, curry leaves and salt. Add water and mix well.

Bring the curry to a boil and then reduce the flame to low.

Add the fish pieces and cook for 7-10 minutes or until the fish is cooked through.

Switch off the flame and let the curry sit for 10 minutes before serving.

Serve hot with steamed rice, appam or any Indian bread of your choice. Enjoy!