Archive for the ‘Kerala recipes’ Category


Erissery is a special dish prepared in Kerala for Sadhi. My paati prepare this dish at home. It can be prepared using yam, plantain, pumpkin, raw jackfruit or the combination of two vegetables. It is served with rice, pickle or pachadi. I have used plantain. Instead of that we can use any other mentioned vegetable.


Plantain – 1 Cut into cubes

Turmeric Powder – ¼ tsp

Salt to taste

To Grind

Scraped Coconut – ¾ cup

Cumin Seeds – ½ tsp

Dried Red Chilly – 1

To Roast

Scraped Coconut – ¼ cup

To Temper

Mustard Seeds – ½ tsp

Urad Dal – ½ tsp

Dried Red Chilly – 1 (optional)

Curry Leaves – few

  • Pressure cook the plantain cubes  with salt and turmeric powder.
  • Grind coconut, cumin seeds and red chilly to a smooth paste using little water.
  • Once the plantain is cooked, add the ground paste to the cooked plantain, mix well and simmer for 3 to 4 minutes or until it starts boiling.
  • Remove from heat.
  • Now heat a small frying pan, add a tsp of oil and roast the coconut  until dark brown.
  • Add this browned coconut to the plantain coconut mixture and mix.
  • Finally temper with mustard seeds, urad dal, red chilly and curry leaves.


Molagootal is an authentic Kerala Brahmin’s recipe. It is made usually using one type of vegetable raw banana, yam, pumpkin, ash gourd, potato or snake gourd though nowadays beans, cabbage, carrots, etc are used; this list of vegetables is not exhaustive) and occasionally a combination of two vegetables likepotato and White pumpkin, Snake gourd and white pumpkin. This is the all time favourite for Krish. It can be served with side dish like Thuvayal, Pachadi, Pickle or gothsu.



Pooshanikkai(White pumpkin) – 1/4

Potatoes – 2

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Red chilli – 2

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp

Curry leaves – few

  • Pressure cook the dhal and the vegetables with turmeric powder and keep aside.
  • Roast and grind the coconut with red chilli and cumin seeds into a fine paste.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and curry leaves. Sauté until they turn golden brown.
  • Add the pressure cooked vegetables into the pan. Add salt, turmeric powder and allow it to cook for two minutes.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Serve with hot rice and pickle/puli inji/ ulundhu thogayal.

Idichakka thoran/ Raw Jackfruit curry

Idichakka thoran is one of the famous dish in Kerala cuisine. Jackfruit is a seasonal fruit from March to may. Initially it will be very small and when it ripens it will become large in size. You can make a lot of recipes with jackfruit like iddichakka thoran, Chakka Chips, Elai adai ,Chakka Pradaman, Jackfruit jam or Chakka varatti. Idichakka Thoran is made out of fresh tender jackfruits, mildly spiced and flavored with fresh coconut. Thoran refers to any kind of dry curry. Though I’ve seen many of my Malayalee friends would add some onions and garlic too but we at home make it this way sans onions and garlic.



Raw Jackfruit/ Idichakka – 1

Freshly Grated Coconut – 1/2

Green chilli – 2

Turmeric Powder – A pinch

Salt – To taste

For Seasoning

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Red chillies – 2

Curry leaves –  Few

  • Spread a newspaper and place the raw jackfruit on it. Apply coconut oil on your palms and the knife. Else the sticky gum that oozes out of the jackfruit will get stick on your hands.
  • Cut the jackfruit into half and then into big cubes with the skin.
  • Cook these pieces with turmeric powder and little water for about 2 whistles in a pressure cooker.
  • Once cool, remove and pound the pieces with a pestle or use the back of a wooden spoon or a masher to get some shredded jackfruit. You can also use the mixer but make sure it doesn’t become smooth paste.
  • Grind the grated coconut and green chillies and keep aside.Heat a Kadai with coconut oil, add the mustard seeds. Once they splutter, add the urad dal, red chillies and curry leaves.
  • Add the shredded jackfruit pieces and sauté. Add salt to taste and fry for few minutes in medium flame. Then add the ground coconut and green chillies. Mix well.
  • Finally drizzle about 2 tsps of coconut oil over the thoran.The thoran goes well with sambar and Mor kootan.

Neyyappam/Unni appam

Neyyappam is the traditional sweet recipe in Kerala and Tamilnadu made of rice flour and jaggery. It is also called as rice pancakes. Neyyappam is mainly made on Aavini avittam and Karthigai Deepam. It can be stored in an air tight container for about a week. You can make it in traditional bronze appa kaaral or in non-stick. it is similar to Dutch Aebleskiver.



Raw rice – 1 cup

Jaggery- 11/4 cup

Cardomom powder- 1/2 tsp

Coconut  – thinly sliced 2 tbsp

Banana- 1


  • Soak the rice in water for 8 hours/overnight.
  • Drain the water completely and grind it to a nice flour.
  • Take jaggery and add 1/4 cup water to dissolve the jaggery.
  • Strain the jaggery water to remove the dust particles.
  • Pour the jaggery water into the flour and mix well to make a thick batter.
  • Add thinly sliced coconut and cardomom powder. Mix well.
  • Grind the banana and mix with the batter. It helps in making soft appams.
  • Keep Appa kaaral in the stove and add two drops of ghee into each hole and allow it to heat.
  • Now add the batter into the holes and allow it to cook.
  • Gently turn it with a stick to cook the other side.
  • Appam will be golden brown in colour.
  • You can serve it hot or cold. Shelf life will be for three to five days.


Note: While using bronze appa kaaral you have to use ghee to avoid the batter sticking to the vessel.

When I made in Non-stick Appa kaaral I used ghee only once.

Ishtu (Vegetable stew)

Ishtu is a stew made out of different colourful vegetables. I used potatoes, carrot, beans and green peas to make this stew. It is a recipe from Kerala. It goes best with Aapam and idiyappam. I came to know about this recipe through one of our family friends.  It can also be served along with roti.



Coconut milk – 2 cups

Potatoes – 4 small

Carrot – 1

Beans – 5

Green peas – 100 gm

Paneer- 25 gms

Green chillies – 2

Turmeric powder – 1/2 tsp (optional)

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – few


  • Cut the potatoes as cubes and half cook it so that they remain as separate cubes.
  • Chop the beans and carrot lengthwise. Cook it with enough water in a pan.
  • Cut the paneer into cubes.
  • Take one coconut, grate it and extract milk from it.
  • In a kadai, add 1 tsp coconut oil, splutter mustard seeds and cumin seeds.
  • Once they crack add green chillies and saute it.
  • Now add the half cooked vegetables along with the green peas.
  • Add the extracted coconut milk.
  • Ishtu should neither be too thick  nor be too watery.
  • Add the paneer cubes. Cook it in low flame for 20 minutes.
  • You can feel the aroma of coconut milk and the veggies.
  • Serve it with Aapam, Idiyappam or Chappathi.


Note: You can also use carrot and paneer.

Kathirikkai rasavangi

   Rasavangi is very similar to arachuvitta sambar. They differ in the ingredients used for roasting and grinding. Whenever we buy the eggplant(brinjal) at home, my thatha(grandpa) will ask to make rasavangi. It is through him I came to know about this recipe.  But this is the first time I made this at home. It differs in taste from arachuvitta samabar. And I felt that it suits best during winter and rainy days. DSC00514


Brinjal – 2

Tamarind – gooseberry sized

Toor Dal – 2 tbsp

Turmeric Powder – A pinch

Jaggery – A small bit

Salt – to taste

To roast and grind

Channa Dal – ½ tbsp

Coriander Seeds – 1 tbsp

Dried Red Chillies – 2

Black Peppercorns – 15 to 20

Fresh scraped coconut – ½ cup

For tempering

Oil – 1 tbsp

Mustard Seeds – 1 tsp

Curry Leaves – few


  • Wash the toor dal and pressure cook it. Cool it and mash well.
  • Add some water in tamarind and pressure cook it in a separate vessl along with the dhal.
  • In a Kadai, add a tsp of oil, fry all the ingredients mentioned under “roast and grind” till the coconut turns brown.
  • Grind it into a smooth paste with water.
  • In the same Kadai, fry the brinjals for 3 to 4 minutes.
  • Next add the tamarind extract, turmeric powder, jaggery and salt to taste.
  • Let this boil on medium flame till the brinjals are cooked.
  • Now add the cooked channa dhal. Mix well and let it come to a boil.
  • Then add the ground coconut paste, mix well and let it simmer for 4 to 5 minutes.
  • Heat a small  frying pan with remaining oil. Add the mustard seeds and curry leaves.
  • Once they crackle, pour it over the prepared rasavangi.

Nei payasam

Nei payasam is a very simple but delicious payasam made as a neiveydhyam in many Kerala temples. This is made at my home when we conduct Bhagavath Sevai. My dad makes this payasam very well. We make in large quantities in a big uruli and distribute it to the guests who come for Bhagavath Sevai.



Rice – 1 cup

Jaggery – 3 cups

Water – 3 cups


Cumin seeds – 1/2 tsp

  • Pressure cook the rice.
  • Dissolve the jaggery in  water, strain it  and allow it to boil. Make one string consistency.
  • Add the pressure cooked rice. Stir well until the rice mix with the jaggery.
  • Finally fry cumin seeds in ghee and mix with the payasam.
  • Note: Add 5 cups of jaggery for kadu mathuram and follow the same method.

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