Theeyal is a authentic and traditional dish from the Kerala cuisine. It mixes the flavour of roasted coconut and spices. The coconuts while roasting should not get burnt. My personal preference is to use dessicated coconut. Using dessicated coconut makes the process of roasting easier and quicker. There are many variations to theeyal. You can […]
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IDIYAPPAM
When every true malayalee thinks of breakfast, their first thoughts are idli, dosa, puttu, appam or idiyappam. Idiyappam is my personal favourite. In some regions idiyappam is also called ‘nool puttu’ or ‘sevai’. Idiyappam is generally made with rice flour. These days Idiyappam is made with brown rice flour and mostly without coconut citing health […]
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KOVAKKAI MEZHUKKUPURATTY
Kovakkai mezhukkupuratty is another quick recipe and can be made really fast. I love this dry fried recipe. Kovakkai or Ivy Gourd or Tendora is a commonly used vegetable to fry. It is largely available in Kerala. Now-a-days most of the people grow these in their homes. My in-laws daily harvest a lot of kovakkai. […]
Continue readingVELLARIKKA/ CUCUMBER KHICHADI
Vellarikka/ Cucumber Khichadi, is a curd side dish made with cucumber, yoghurt and coconut. This dish is easy to make and refreshingly cool. It is one of the important dishes in the Onam sadya and Vishu sadya menu. It is a yogurt based vegetarian dish, and can be served as a side dish for rice. […]
Continue readingCHICKPEA/ KADALA CURRY
Chickpea/ Kadala curry can be served as a perfect combination for puttu, idiyappams or appams for breakfast, for lunch or dinner you can serve it with rice, chappathis or pooris. Kadala, otherwise called chickpeas, is an excellent source of both soluble and insoluble dietary fibre. They are rich in protein and loaded with minerals. They […]
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