Palakkad district of the Southern state of Kerala has a distinctive cuisine. These recipes are easy to prepare and are very tasty. Many of my friends from across India request me to prepare either TamBram (Tamizhnadu) or Palakkad food for them, whenever they visit me for a meal. I am always delighted to oblige as…
Tag: #Kerala
Ulli Theeyal (Shallots In A Tamarind Base)
Kuzhambu is very popular in the South Indian states, especially Thamizhnadu. While the term ‘kuzhambu’ is generic to many dishes that are mixed with rice, the term also means curries in a tamarind base. Kuzhambs are often spicy and thick. It is used sparingly with rice to make a thick mixture. In days of yore,…
Poricha Kuzhambu
Poricha Kuzhambu is a typical Palakkad dish. I wonder why I don’t make it more frequently? But it’s not only me – seems it is not top-of-mind for a lot of people. And yet, when you remind them of this dish, they all exclaim that it is an excellent dish and super tasty. I suppose…
Nellikkai Arachu Kalakki (Indian Gooseberry Curry)
My post today is a very traditional dish from Palakkad district of Kerala, a Southern Indian state. This dish is so simple that many of you would wonder why I even bothered to post it. For me, this dish transports me to seventh heaven. It’s simplicity is deceptive. An ideal summer dish, packed with all…
Jackfruit Curry
I am quite a fan of jackfruit. But I have only had it cooked as a dry dish. Most often, as a thoran. Sometimes, a North Indian preparation. There are several types of jackfruits. For thoran, the best results are with elongated, tender jackfruits called idi chakka. This variety is not available in North India…
Pacha Mathan Pachadi (Green Pumpkin Curry)
I get loads of green pumpkin right through the year. In fact, it is a little difficult to find the yellow variety easily in North India (though freely available in non-organic outlets). Many of the dishes that I love uses the yellow variety – namely sambar, olan. I normally use the green variety to make…
Tomato Aapam (Rice & Tomato Pancake)
I belong to a Facebook group called Recipes of Palakkad (ROP). Members post images of the food that is cooked everyday in their homes. Most of the time, they are tried and tested recipes from the Palakkad region. However, there are several unusual and interesting recipes from various parts of the country and the world….
Pazham Pori (Banana Fritters)
Pazham Pori is a very popular snack from Kerala. Much like the Pisang Goreng from the countries of South-East Asia, this is a superbly tasty snack. It is made using ethakka (the giant sized bananas available widely in Kerala. I, however, used the small, sweet bananas (grown in my brother’s garden in Kochi) and it…
Pacha Manga Chammanthi (Raw Mango Chutney/Dip)
I love mangoes in any form – ripe, raw or pickled. And the supply is fairly constant throughout the year – ripe mangoes in summer and raw throughout the year except probably November and December. Raw mangoes are pretty versatile and can be cooked/prepared in several ways – all of them delicious. My favourite is…
Mullangi And Carrot Mulakootal (Radish And Carrot Dal)
Mulakootal is a traditional ‘dal’ native to Palakkad. The dal is in quotes since South Indians do not have a concept of dal – it is normally a kootan, a wet dish to be mixed with rice. Mulakootal is a bland kootan. It normally is made with vegetables such as ash gourd, spinach, Chinese potato…
wholefoodplantbased 