When it comes to Indian cuisine, there are countless regional variations that offer a world of flavors. Among these, the cuisine of Kerala stands out for its unique blend of spices, coconut milk, and seafood. From fish curries to chicken biryanis, beef fries to vegetable stews, Kerala’s culinary delights are sure to tantalize your taste buds. In this article, we’ll take you on a journey through 20 authentic Kerala recipes that showcase the state’s rich cultural heritage. Whether you’re a spice lover or just looking for new ideas to try, these recipes are sure to inspire and delight.
Kerala Fish Curry with Coconut Milk
A classic Kerala dish that combines the flavors of coconut milk, spices, and tender fish. This recipe is a staple in many Kerala households and is often served with steamed rice or roti.
Ingredients:
– 1 pound fish (kingfish or tilapia work well), cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon asafoetida powder
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and cook until they turn golden brown.
3. Add garlic, ginger, turmeric, chili powder, and asafoetida. Cook for 1 minute.
4. Add fish pieces and cook until they are well coated with the spice mixture.
5. Pour in coconut milk and add salt to taste.
6. Simmer for 10-12 minutes or until the fish is cooked through.
7. Garnish with cilantro leaves and serve hot over steamed rice.
Cooking Time: 15-20 minutes
Malabar Chicken Biryani
Experience the aromatic flavors of Malabar, a region in southwestern India, with this recipe for Chicken Biryani. Aromatic spices and basmati rice come together to create a mouthwatering dish that’s sure to please.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless chicken breast or thighs, cut into small pieces
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– 2 cups water
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, garlic, chicken, coriander powder, turmeric powder, red chili powder, and salt. Cook until the chicken is browned and the onions are translucent.
4. Drain the soaked rice and add it to the pan. Mix well with the chicken mixture.
5. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Appam with Stew
Appam is a popular South Indian dish made with fermented rice and coconut milk, served with a flavorful stew. This recipe combines the two to create a hearty and aromatic breakfast.
Ingredients:
– 2 cups of fermented appam batter
– 1/4 cup of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and cubed
– 1 cup of mixed vegetables (such as peas, cauliflower, and carrots)
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a non-stick pan over medium heat.
2. Pour the appam batter into the pan and cook for 2 minutes.
3. Add diced onion, minced garlic, grated carrot, and cubed potato. Cook for an additional 5 minutes or until the vegetables are tender.
4. Add mixed vegetables, salt to taste, and stir well.
5. Serve hot with a dollop of butter and garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Kerala Prawn Roast
Kerala Prawn Roast: A Flavorful and Aromatic Delight from God’s Own Country!
This recipe is a twist on the traditional Kerala prawn roast, with a blend of spices and aromatics that will tantalize your taste buds.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons coconut oil
– Fresh curry leaves, for garnish
Instructions:
1. Heat the coconut oil in a large pan over medium heat.
2. Add the onions and sauté until they start to brown (about 5 minutes).
3. Add the garlic, ginger, coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 1 minute, stirring constantly.
4. Add the prawns and cook until they turn pink (about 5-7 minutes).
5. Season with salt to taste.
6. Garnish with fresh curry leaves.
Cooking Time: 15-20 minutes
Avial Mixed Vegetable Curry
A flavorful and aromatic curry that brings together a medley of colorful vegetables, perfectly balanced by the richness of coconut milk and spices.
Ingredients:
– 2 cups mixed vegetables (carrots, potatoes, peas, cauliflower, bell peppers)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cumin
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion, garlic, and ginger; sauté until the onion is translucent.
3. Add mixed vegetables, curry powder, turmeric, and cumin; stir well.
4. Pour in coconut milk and season with salt and pepper to taste.
5. Bring to a simmer and cook for 15-20 minutes or until the vegetables are tender.
Cooking Time: 20-25 minutes
Kerala Beef Fry
Kerala Beef Fry Recipe: A flavorful and aromatic beef dish that originates from the southern Indian state of Kerala, typically served with rice or roti.
Ingredients:
– 500g beef cubes (preferably brisket or shank)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons coconut oil
– Fresh curry leaves and green chilies, for garnish
Instructions:
1. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the onions and cook until they are translucent.
2. Add the garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute, stirring constantly.
3. Add the beef cubes and cook until browned, about 5 minutes.
4. Add salt to taste, then add the coconut oil and stir well.
5. Reduce heat to low and simmer for 10-15 minutes or until the beef is tender.
6. Garnish with curry leaves and green chilies. Serve hot with rice or roti.
Cooking Time: 20-25 minutes
Puttu with Kadala Curry
Puttu, a popular breakfast dish from Kerala, is paired with Kadala Curry to create a delightful and flavorful combination. This recipe is easy to make and packed with nutrients.
Ingredients:
For Puttu:
– 2 cups rice flour
– 1/2 cup water
– Salt, to taste
For Kadala Curry:
– 1 cup red gram (chickpea) paste
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 1/4 cup coconut milk
Instructions:
1. Mix rice flour with water to form a thick paste. Shape into small cylinders.
2. Heat oil in a pan and sauté onions until golden brown. Add garlic, cumin, coriander, and salt. Cook for 1 minute.
3. Add chickpea paste and stir well. Gradually add coconut milk, stirring continuously.
4. Cook Kadala Curry over medium heat for 5-7 minutes or until the curry thickens.
5. Serve Puttu with Kadala Curry and enjoy!
Cooking Time: 15-20 minutes
Kerala Style Duck Roast
This recipe brings together the rich flavors of Kerala’s cuisine with the tender juiciness of duck roast. The blend of spices and herbs creates a mouthwatering dish that’s sure to impress your guests.
Ingredients:
– 1 whole duck (3-4 lbs), cleaned and patted dry
– 2 tablespoons coriander powder
– 1 tablespoon cumin powder
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon asafoetida (optional)
– Salt, to taste
– 2 tablespoons coconut oil or vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– Fresh curry leaves, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together coriander powder, cumin powder, garam masala, turmeric powder, and red chili powder.
3. Rub the spice mixture all over the duck, making sure it’s evenly coated.
4. Heat oil in a large oven-safe skillet over medium heat. Sear the duck until browned on all sides (about 5 minutes).
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes or until cooked through.
6. Remove from the oven and let it rest for 5 minutes before slicing and serving. Garnish with curry leaves, if desired.
Cooking Time: 25 minutes
Kappa and Meen Curry
This flavorful curry recipe combines the natural sweetness of kappa (yam) with the tender taste of meen (fish), all wrapped up in a rich and spicy sauce. Perfect for a quick and satisfying meal or as an addition to your favorite Indian-inspired dishes.
Ingredients:
– 250g kappa, peeled and diced
– 500g fish fillets (such as tilapia or catfish), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) coconut milk
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add kappa and meen. Stir well to combine.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until the flavors have melded together and the sauce has thickened.
6. Season with salt to taste.
Cooking Time: 15-17 minutes
Kerala Egg Roast
A flavorful and aromatic Kerala-style egg roast that combines the richness of eggs with the warmth of spices, perfect for a quick and satisfying meal.
Ingredients:
– 4-6 eggs
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh curry leaves, for garnish (optional)
Instructions:
1. Heat oil in a non-stick pan over medium heat.
2. Add mustard seeds and cumin seeds; let them sizzle for a few seconds.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and cook for another minute.
5. Crack in the eggs and stir gently to scramble them.
6. Add turmeric powder, red chili powder, and salt; mix well.
7. Cook for 2-3 minutes or until the eggs are cooked to your desired doneness.
8. Garnish with fresh curry leaves, if desired.
Cooking Time: 10-12 minutes
Thalassery Chicken Dum Biryani
Thalassery Chicken Dum Biryani is a popular South Indian dish that originated from the coastal town of Thalassery in Kerala. This flavorful rice dish is cooked with marinated chicken, aromatic spices, and basmati rice to create a mouthwatering aroma that fills the kitchen.
Ingredients:
– 1 cup basmati rice
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 cups water
Instructions:
1. Marinate chicken with oil, onion, garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder for at least 30 minutes.
2. Cook basmati rice according to package instructions.
3. In a separate pan, cook marinated chicken until browned and cooked through.
4. Layer cooked rice and chicken in a pot or Dutch oven.
5. Add water and bring to a boil. Reduce heat and simmer for 10-15 minutes.
6. Serve hot with raita (yogurt-based side dish) and pachadi (pickle-like condiment).
Cooking Time: 30-40 minutes
Kerala Style Sambar
Sambar is a popular lentil-based vegetable stew from Kerala, often served with rice or dosas. This recipe is a simplified version of the traditional dish, using easily available ingredients and minimal spices.
Ingredients:
– 1 cup split red gram (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon grated ginger
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon sambar powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a pan over medium heat. Add onions, garlic, and ginger; sauté until onions are translucent.
3. Add the tomato and cook until mushy.
4. Add the turmeric powder, sambar powder, and salt. Stir well.
5. Add 1 cup of water and bring to a boil.
6. Add the soaked dal and remaining water. Simmer for 20-25 minutes or until the dal is cooked.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Chemmeen Thenga Aracha Curry
This flavorful curry from the southern Indian state of Kerala is a perfect blend of spices, coconut, and succulent shrimp. It’s an ideal accompaniment to steaming hot rice or roti.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1/2 cup grated coconut
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 cup coconut milk
– 1 tablespoon tamarind paste
– Fresh curry leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and sauté until golden.
2. Add cumin seeds, garlic, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add the shrimp and cook until pink, about 2-3 minutes.
4. Stir in coconut milk, tamarind paste, salt, and chopped curry leaves.
5. Reduce heat to low and simmer for 5-7 minutes or until the flavors meld together.
Cooking Time: 15-20 minutes
Kerala Style Vegetable Ishtu
Ishtu is a popular Kerala dish made with a variety of vegetables and coconut milk, perfect for a comforting meal.
Ingredients:
– 1 cup mixed vegetables (carrots, potatoes, green beans, peas)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1/2 cup grated coconut
– 1/4 cup coconut milk
– 1 tsp mustard seeds
– Salt, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a pan and sauté the onions until they are translucent.
2. Add the mixed vegetables, garlic, and mustard seeds. Cook for 5 minutes or until the vegetables are tender.
3. Add the grated coconut and cook for another minute.
4. Pour in the coconut milk and stir well to combine.
5. Reduce heat and simmer for 5-7 minutes or until the sauce thickens slightly.
6. Season with salt to taste.
7. Serve hot over rice or roti.
Cooking Time: 15-20 minutes
Kerala Parotta with Beef Curry
Experience the flavors of Kerala’s iconic street food, the flaky and tender parotta wrapped around a rich beef curry. This recipe combines the perfect blend of spices and aromas to transport your taste buds to God’s own country.
Ingredients:
For the Parotta:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
For the Beef Curry:
– 500g beef cubes (preferably chuck)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons coconut oil
– 1 cup beef broth or water
Instructions:
1. Mix flour, salt, and baking powder for the parotta.
2. Knead a dough using ghee/oil and lukewarm water.
3. Roll out the dough into thin sheets and fold into triangles.
4. Cook the parottas in boiling water for 10-15 minutes or until flaky.
5. For the curry, brown the beef cubes in coconut oil. Add onions, garlic, ginger, and spices. Cook until the meat is tender.
6. Serve the beef curry wrapped in a warm parotta.
Cooking Time: 45 minutes (including parotta cooking time)
Kerala Style Mutton Curry
This rich and flavorful curry is a staple of Kerala cuisine, perfect for special occasions or everyday meals. The slow-cooked mutton in a spicy tomato-based gravy is sure to delight your taste buds.
Ingredients:
– 1 pound mutton pieces (goat or sheep)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry leaves
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 medium tomatoes, diced
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start to brown.
2. Add garlic, ginger, curry leaves, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute, stirring constantly.
3. Add mutton pieces and cook until browned on all sides.
4. Add diced tomatoes, salt, and enough water to cover the mutton. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the meat is tender.
5. Garnish with fresh cilantro and serve over rice.
Cooking Time: 45 minutes
Kozhikodan Halwa
Kozhikodan halwa is a popular dessert from the state of Kerala, known for its rich and creamy texture. This traditional recipe is made with mung bean paste, ghee, and nuts, giving it a unique flavor and aroma.
Ingredients:
– 1 cup mung bean paste (available at Indian grocery stores)
– 2 tablespoons ghee
– 1 cup milk
– 1/4 cup sugar
– 1/2 teaspoon cardamom powder
– Chopped nuts (optional)
Instructions:
1. Heat the ghee in a large pan over medium heat.
2. Add the mung bean paste and stir well to combine with the ghee.
3. Gradually add the milk, stirring continuously to prevent lumps from forming.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the halwa thickens.
5. Add the sugar and cardamom powder, and stir well to combine.
6. Remove from heat and let it cool slightly.
7. Garnish with chopped nuts (if using) and serve warm.
Cooking Time: 20-25 minutes
Unniyappam Sweet Banana Fritters
Unniyappams are a traditional Kerala sweet treat that can be enjoyed as a snack or dessert. This recipe adds a twist by incorporating ripe bananas, making it an ideal sweet indulgence for banana lovers.
Ingredients:
– 2 large ripe bananas
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/4 cup vegetable oil
– Water, as needed
Instructions:
1. Peel the bananas and mash them in a bowl.
2. In a separate bowl, mix together flour, baking powder, and salt.
3. Add sugar to the dry mixture and stir well.
4. Pour the vegetable oil into the dry mixture and mix until crumbly.
5. Gradually add water to the wet mixture and mix until a smooth batter forms.
6. Fold in the mashed bananas.
7. Heat a non-stick pan or deep fryer with 2-3 inches of oil over medium heat.
8. Using a spoon, drop small portions of the batter into the oil.
9. Fry for 2-3 minutes on each side or until golden brown.
10. Drain excess oil and serve warm.
Cooking Time: Approximately 15-20 minutes
Kerala Style Pineapple Pachadi
Pineapple pachadi is a popular Kerala dish that combines the sweetness of pineapple with the tanginess of yogurt and spices. This refreshing treat is perfect for hot summer days or as a side dish to accompany your favorite meals.
Ingredients:
– 1 cup pineapple chunks
– 1/2 cup plain yogurt
– 1/4 cup grated coconut
– 1 tablespoon mustard seeds
– 1 teaspoon cumin seeds
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a blender or food processor, combine pineapple chunks, yogurt, and grated coconut. Blend until smooth.
2. Heat the mustard seeds and cumin seeds in a small pan over medium heat until fragrant.
3. Add the heated spices to the pineapple mixture and mix well.
4. Season with salt to taste.
5. Garnish with chopped cilantro, if desired.
6. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Palada Payam Rice Pudding
Palada Payam Rice Pudding Recipe
Rich and creamy Palada Payam Rice Pudding is a popular dessert in Sri Lanka, made with simple ingredients and minimal effort. This traditional recipe is a perfect treat for any occasion.
Ingredients:
– 1 cup cooked rice (preferably day-old)
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cardamom
– 1 tablespoon ghee or vegetable oil
– 2 tablespoons chopped cashews or almonds (optional)
Instructions:
1. Combine cooked rice, milk, sugar, and salt in a medium saucepan.
2. Cook over low heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Reduce heat to very low and simmer for 10 minutes, stirring occasionally.
4. Remove from heat and stir in ground cardamom and ghee or oil.
5. Let it cool slightly before serving. Garnish with chopped nuts, if desired.
Cooking Time: 20-25 minutes
Serve warm or chilled, this Palada Payam Rice Pudding is sure to delight your taste buds!
Summary
Get ready to spice up your kitchen with these authentic Kerala recipes! From classic dishes like Malabar Chicken Biryani and Appam with Stew, to seafood favorites like Kerala Fish Curry with Coconut Milk and Kerala Prawn Roast, there’s something for every palate. Meat-lovers won’t be disappointed either, with options like Kerala Beef Fry and Kerala Style Duck Roast. Veggie enthusiasts can indulge in Avial Mixed Vegetable Curry and more. Whether you’re a fan of sweet treats or savory delights, this collection of 20 spicy Kerala recipes has got you covered.
