Ada Dosa with Lentils – Spicy Rice & Dal Dosa
Thick, crisp-edged ada dosa made with rice, urad dal and tur dal, spiced with red chillies and asafoetida. No fermentation needed – a hearty Kerala breakfast.
Author: Lakshmidevi Nair
Ragi Idiyappam – Finger Millet String Hoppers
Soft, steamed ragi idiyappam made with finger millet and rice flour and layered with fresh coconut. A nutritious Kerala breakfast to serve with milk and sugar or vegetable stew.
Unakka Chemmeen Fry – Kerala Dry Prawns Fry
Dried prawns – unakka chemmeen (ഉണക്ക ചെമ്മീൻ) – are a Kerala pantry staple. Fried with coarsely crushed red chillies and curry leaves, they turn crisp and intensely savoury in just a few minutes.
It is the kind of side dish that makes a plain plate of rice and curd feel complete.
Continue reading Unakka Chemmeen Fry – Kerala Dry Prawns Fry
Prawn Masala – Kerala-Style Chemmeen Masala
Kerala prawn masala – prawns cooked in a thick onion-tomato masala with chilli, coriander and ginger-garlic and finished with curry leaves. Ready in 30 minutes.
Banana Peel Curry with Red Beans – Zero-Waste Kerala Recipe
A thrifty, traditional Kerala curry that uses tender banana peels with red beans, coconut, cumin and green chilli, finished with a mustard seed tempering.
Beetroot special
Ingredients
Small pieces of beetroot 1 cup
Small pieces of big onion 1/4 cup
green chilly pieces 1 tablespoon… See More
Palak Mutta Thoran – Spinach Stir-Fry with Egg
A quick Kerala-style stir-fry of palak (spinach) with shallots, garlic and red chillies, scrambled with egg. Ready in 15 minutes.
Prawn Cutlet – Kerala Chemmeen Cutlet
Kerala chemmeen cutlet – crushed prawns and potato spiced with garam masala, chilli and ginger-garlic, coated in egg white and breadcrumbs and fried.
Stuffed Egg Cutlets – Kerala Mutta Cutlet
Boiled egg halves filled with a spiced onion and yolk masala, then battered and fried – a festive favourite on Kerala tables at Easter and beyond.
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Aval Upmavu – Kerala Rice Flakes Upma
Aval upmavu – a 15-minute breakfast of rice flakes tempered with mustard, urad dal, shallots, chillies and curry leaves, finished with coconut, peanuts and cashews.