Jackfruit holds a special place in the hearts of Malayalis, deeply intertwined with their culture, cuisine, and traditions. This massive fruit, often called the “poor man’s fruit,” has been a staple in Kerala households for generations, providing nourishment in various forms. Packed with fiber, vitamins, and antioxidants, jackfruit offers numerous health benefits, including improved digestion,…
Tag: #Kerala
How to Make Authentic Vadukapuli Naranga Achar
Vadukapuli Naranga, also known as wild lemon or Kondattam Naranga, is a large, thick-skinned citrus fruit commonly used in Kerala cuisine, especially for making traditional pickles served during feasts (sadyas). Unlike regular lemons, it has a strong citrus aroma, high acidity, and a slightly bitter taste, making it ideal for pickling rather than juicing. The…
Manga Pesaral (Instant Mango Pickle)
Kalyana Manga Pesaral is a traditional raw mango relish that holds a special place in Malayali households, especially during weddings and festivals. This simple yet flavorful dish is made using finely chopped raw mangoes mixed with green chilies, shallots, and salt, sometimes enhanced with coconut oil for extra aroma. The tangy and slightly spicy taste…
Koorka Curry (Chinese Potato Curry)
Koorka Curry, also known as Chinese Potato Curry, is a delicious and aromatic South Indian dish made using Koorka—a small, earthy tuber popular in Kerala and Tamil Nadu. The preparation begins with thoroughly washing and boiling the koorka to soften its rough outer skin, which is then peeled off. The peeled tubers are diced and…
Raw Banana Chips
WFPB Raw Banana Chips are a healthier, oil-free twist on the traditional snack, perfect for those following a whole-food, plant-based lifestyle. Made from unripe green bananas, these chips are thinly sliced and baked or air-fried until perfectly crispy without the need for oil. Lightly seasoned with natural spices like turmeric, black pepper, or smoked paprika,…
Curried Ash Gourd And Elephant Foot Yam
My eldest paternal aunt used to be in charge of the kitchen in our ancestral village home. She therefore had many recipes. Nothing complicated, just simple homely fare. Given the abject poverty, recipes never had any expensive ingredients. Plus, being joint family, there were a lot of mouths to feed. My aunt had jotted down…
Nenthra Pazha Pulissery (Ripe Banana Curry)
Nenthra Pazha Pulissery is a traditional Kerala dish that beautifully combines the sweetness of ripe plantains (nenthra pazham) with the tangy richness of yogurt. This curry is a staple in many Kerala households, particularly during festive occasions and Sadya (feast) meals. The dish is a delightful balance of flavors, where the naturally sweet plantains are…
Kumblanga Pulissery (Ash Gourd Curry In A Yogurt Base)
Ash gourd pulissery, also known as ‘Kumbalanga pulissery’ in Kerala cuisine, is a delicious and comforting dish that showcases the versatility of ash gourd (winter melon). It is prepared by cooking cubes of ash gourd in a coconut-yogurt gravy seasoned with mustard seeds, curry leaves, green chilies, and a hint of turmeric for color. The…
Mor Appam (Dumplings With Yogurt)
Mor Appam and Kuzhi Paniyaram are close cousins. While idli or dosa batter is used in kuzhi paniyaram, ground rice and yogurt are the main ingredients in mor appam. Both are tasty and bland dishes. Equally delicious. There is also a sweet version called nei appam – meaning ghee dumplings. I have made it with…
Chow Chow And Elavan Kootu (Chayote Squash And Ash Gourd Stew)
Kootu (the nearest equivalent in English is stew) is typical of Thamizhnadu and Kerala. They are very mildly spiced preparations that are usually served with steamed rice. Since they are mild, I prefer them with rather spicy wet preparations that can be mixed with rice (kootans). The beauty of kootu is that one can use…
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