I’ve never been fond of beetroot—right from childhood, it was something I ate under protest, only because the grown-ups said it was “good for me.” Despite its well-known health benefits, it never quite won me over. Now, years later, irony has the last laugh: my haemoglobin is low, and I’ve been advised to eat beetroot…
Month: May 2025
Authentic Chena Mezhukkupuratti: A Kerala Tradition
Mezhukkupuratti is a traditional dry stir-fry from Kerala, South India, known for its simplicity and depth of flavor, typically made without a gravy and using minimal spices. The term “mezhukkupuratti” roughly translates to “coated with oil,” but Whole Food Plant-Based (WFPB) adaptations use water-sautéing instead. Among the many vegetables used, elephant yam (chena) is especially…
Delicious Vellarikka Pachadi Recipe from Kerala
Vellarikka Pachadi is a traditional Kerala dish made from yellow cucumber (vellarikka), coconut, green chilies, and yogurt, tempered with mustard seeds and curry leaves. It has a creamy texture with a mild spiciness and a hint of tang from the yogurt, beautifully balanced by the sweetness of fresh coconut. Visually, it’s a light yellow curry…
Nutrient-Rich Nenthran Pazham: A Vegan Delight
Nenthran Pazha Pradhaman is a traditional Kerala dessert reimagined the WFPB way—made with ripe nenthran bananas that are steamed, mashed, and gently simmered with date paste and creamy homemade coconut milk, without any jaggery, oil, or refined ingredients. Garnished with dry-roasted cashews and raisins, it has a naturally rich brown color and deep, caramel-like sweetness…
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