Showing posts with label Kerala Sadya Recipes. Show all posts
Showing posts with label Kerala Sadya Recipes. Show all posts

Dec 1, 2019

How to make Kerala Style Cabbage Thoran/ Cabbage Stir Fry

Thoran basically means any dry vegetable dish - Today I’m sharing classic Kerala style cabbage Thoran. Cabbage stir fry with coconut which is very to easy to make and delicious healthy dish. Here is a simple Thoran that goes well with rice.

 Cuisine :          Kerala Style
 Time:               10 minutes  
 Cooking Time:   15 minutes  
 Serves:             4 nos.


Finely Shredded Cabbage   3 cups
Turmeric Powder               ½ Teaspoon
Salt                                 To be taste

For Tempering:

Coconut oil                       2 Tablespoon
Mustard seeds                  ½ Teaspoon
Cumin Seeds                    ½ Teaspoon
Dried red chili                   2 Nos
Curry Leaves                    2 Springs

To Grind to a Coarse Paste

Grated Coconut                 1 cup
Green Chilies                    3- 4 nos.
Cumin Seeds                    ½ Teaspoon
Grated Ginger                   1 Tablespoon
Turmeric Powder               ¼ Teaspoon.
Asafetida Powder               ½ Teaspoon


  • Using your hands mix grated coconut with turmeric powder, cumin seeds, ginger and Asafetida powder, everything together coarsely in blender. Keep aside.
  •  Heat oil in a deep bottomed pan. Season it with red chilli, mustard seeds and cumin seeds,. When the mustard seeds splutter, add curry leaves.

  • Now add the coconut mixture ,fry it in a very low flame for 2 minutes.

  • Now add the shredded cabbage  , turmeric powder and salt. Mix everything together.
  • Cover the pan and cook on low heat, stirring occasionally. After 5 minutes remove the lid and stir fry for another 4-5 minutes, so that the cabbage is crunchy and not soggy.
  • Serve hot with rice.

  • Use fresh cabbage and shred the cabbage uniformly.
  • Use fresh coconut to prepare the paste.
  • Do not add water while cooking cabbage; it will turn soggy..

Cabbage Stir Fry
Cabbage Thoran
My other Cabbage Thoran Recipe 
 Cabbage Thovaran

Apr 1, 2018


Erissery is a traditional dish of Kerala. Erissery is one of my fav dishes in Sadya. Erissery can be prepared with Elephant yam(Chena) and Raw Banana. Fresh Elephant Yam is very hard to get in USA. Most of the time I used Frozen Suran to make Erissery.  Luckily, last week I got the fresh and tender yam from the Indian store. So this recipe I used the Fresh Elephant Foot Yam. Taste of Erissery was amazing. A tasty and healthy  side dish for rice.

Preparation Time: 10 minutes
Cooking Time:      25 minutes
Serves:                4No.


Chena /Elephant yam-(cut into small cubes)           1 cup
Raw plantain-( cut into small cubes, skin on           1 cup
Water-                                                                1 cup (or as required)
Turmeric powder                                                  1/4 Teaspoon
Red chili powder                                                - 1/2 Teaspoon
Black pepper powder                                           1/2 Teaspoon
Salt-                                                                  To Taste
Coconut oil                                                         2 Teaspoon

For the coconut paste:
Grated coconut-                                                 3/4 cup
Cumin seeds-                                                    1/2 Teaspoon
Water-                                                              as required

For Tempering

Grated coconut                                                3 Tablespoon
Coconut oil                                                      2 Teaspoons
mustard seeds                                               1/2 Teaspoon
cumin seeds/jeera                                          1/4 Teaspoon
Urdh Dal                                                        1 Tablespoon
Dry red chillies                                              2 no.
1 sprig curry leaves


  • Wash the yam and banana.
  • Take a heavy pan, ,add Yam,, Banana, red chili powder, turmeric powder, black pepper powder, salt  and water. Mix well.

  • Cook until it is done. Lightly mash it with the back of the ladle.
  • Add a coconut oil and mix it very well.
  • Grind the coconut and jeera to a fine paste by adding water, little at a time.

  • Add the ground coconut-cumin paste. Add more salt ,if required. Mix well and cook for 3 minutes in simmer. Switch off the gas.

  • In a small pan, heat the coconut oil and temper with cumin , mustard seeds ,Urdh dal and red chillies.

  • When the mustard seeds splutter add the grated coconut.

  • Add curry leaves, Hing powder, fry the coconut till they turn crunchy and light brown.

  • Switch off and pour this tempering over the Erissery.
  • Your delicious Kerala Special Nanda Chena and Kaya Erissery is ready !!

  • Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavor will not be there.
  • Prepare the erissery using coconut oil, if you want the authentic Kerala taste. 
  • The consistency of the dish should be reasonably thick

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Sep 13, 2016

476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam

Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.


Kadala Paruppu / Chenna Dhal      1 cup
Water                                          2 cups
Jaggery                                       300 gms
Thick Coconut milk                       1 cup
Thin Coconut milk                        2 cups
Powdered Cardamom                   2 Tsp.
Dry Ginger Powder                       ½ Tsp. 
Coconut slices                             1 Tbsp.
Ghee                                          3 Tbsp.
Cashew nuts                                2 Tbsp. 


  • Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
  • Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
  • Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
  • Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
  • Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
  • Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
  • Now add cardamom powder and dry ginger powder to the mixture. Combine well.
  • Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
  • Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
  • Drizzle 1 tbsp. ghee over the mixture.
  • Serve in a dessert bowl.


Adjust the jaggery and coconut milk according to your preference.

My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

Aug 21, 2014

404: Pavakkai Kichadi/ Bitter gourd in Yogurt sauce

Pavakkai Kichadi is a traditional Kerala dish made using fried bitter gourd and yogurt.

Recipe Type:  Side dish, Kerala Onam & Vishu Sadya Recipes
Cuisine:         Kerala, South Indian


Finely chopped Bitter gourd       1 cup
Thick Plain Yogurt/Curd             1 cup
Grated ginger                            1 Tbsp.
Mustard seeds                           ½ Tsp.
Finely chopped Green chilies      3 no.
Grated coconut                          2 Tbsp.
Coriander leaves                        1 Tbsp.  
Oil                                              for deep frying
For Seasoning
Coconut oil                                  1 Tsp.
Mustard seeds                             ¼ Tsp.
Red chili                                      1 no.
Hing                                            1/8 Tsp.
Curry leaves                               1 String.

  • Fry the Pavakkai / Bitter gourd, Green Chilly and Curry leaves till it is brown and crisp. When it’s almost brown take it off from the oil and keep aside.
  • Grind grated coconut, ginger and mustard seeds to a fine paste. Mix the curd to this paste. Add Fried items into curd.  Add salt and mix it well.
  • Heat coconut oil, splutter mustard seeds, curry leaves ,red chilies and hing. Add the seasoning to the curd mix.  Decorate with coriander leaves.
  • Now Pavakkai kichadi is ready to serve.
  • Serve with steam plain rice.

May 30, 2014


Each state in the South prepares sambar with a typical variation, adapted to its taste and environment. Kerala Sambar is different from the typical Sambar made in the other South Indian states.  I made this sambhar without coconut. This is a simple recipe from my ‘Madappalli”. Enjoy

Tovar dhal                                      ½ - 3/4 cup
Tamarind                                        a small size
Turmeric powder                          ¼ Tsp.
Sambhar Powder                           2 Tbsp.
Red chili powder                           ¼ Tsp.
Asafetida powder                        ¼ Tsp. 
Salt                                               to Taste.   
Water                                          As required
 Chopped Okra                             4 No.
Carrot                                            1 No.(Cubed)
Tomatoes                                      2 No. (Chopped)
Silted Green Chilies                      3 No.
 Chopped Bell Pepper (Capsicum)  ¼ cup
Grated Ginger                                1 Tbsp.
Curry leaves                                  few

For Seasoning
Coconut Oil                                    2 Tbtsp.
Mustard seeds                              1    Tsp.
Broken Red chillies                        2 No.
Curry leaves                                   few

For Decoration
Coriander leaves                          few.

  • Pressure cooks the dal with water & turmeric powder on high flame for 4 whistles. After that takeout from the cooker and mashed well and add enough water and blend it well.
  • Now add the all vegetables and salt and let it cook for few more minutes.
  • When the vegetables are half cooked add the tamarind water and let it cook till all vegetables are well cooked.
  • Meanwhile heat oil in another pan and add the sambar powder and Asafetida powder. Fry it for a minute; make sure that it doesn't get burnt. Add some water to the powder and make a thick paste,
  • Add this to the veggies and let it boil for 10 minutes in medium heat.
  • Heat the coconut oil in a pan, crackle the mustard seed, after that add all seasonings fry it.
  • Add this fried tempering into the cooking sambar. Remove from the fire.Decorate with coriander leaves.
  • Now Sāmbhar is ready to serve.
  • Serve hot with steamy rice, idlis and dosas.

  See my  other Sambhar Recipes :

Feb 1, 2014

Malabar Aviyal

Malabar is located in southern tip of India; Kerala enjoys unique geographical features that have made it one of the most sought after tourist destinations, Rich in Heritage, scenic beauty and mouthwatering cuisine. 

Pre-independence Kerala was basically split into the princely states of Travancore & Kochi in the south, and Malabar district in the north; the erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and northern Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India (like Ethakka,bittergourd,Karunai).
Methology of Avial, see the link Aviyal

Malabar Aviyal is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. It plays a major role in Kerala Sadya. Making Aviyal is quite easy, once you are done cutting the vegetables. This Aviyal menu is sure to transport you to the shores of Kerala. Enjoy



Ethaykka (Kerala Banana)    -              1 no
Carrot                                              1 no
Beans                                              10 no.
Elephant Yam                                    50 gm
Raw Banana                                     1 no.
Methanga-Red Pumpkin                      1 small piece
White Pumpkin/Kumbalanga                1 small piece
Lobia/ Nandan Payar                          100 gm.
Golden Cucumber / Nadan Cucumber     ½ no
 Green chilies                                    2 no
Grind Coarsely
Fresh Coconut                                   1 cup
Green Chilies                                    8 no.(Depending on spice level)
Jeera                                               a pinch. 
Other Ingredients 
Turmeric Powder                                ¼ tsp.
Plain sour yogurt/curd                        1 cup (room temperature)       
Water                                              2 cups
Salt                                                to taste

For Seasoning
 Coconut oil                                       2tbsp.
Curry Leaves                                     2 strings


  • Grind coconut, cumin seed, and green chilies with adding  a little water and grind into coarsely.
  • Peel and chop all the vegetables into similar sized 2-inch lengths.
  • Take a heavy cooking pan, add vegetables, water ,turmeric powder and salt. Cook the vegetables.
  • When  the vegetables are ¾ cooked, add the grounded coconut paste  and l tbsp. of  coconut oil into it. Mix the vegetable gently.
  • Keep an eye on the vegetables as they may need more water as they cook.
  • Now cook over low heat for about 10 minutes till the raw taste of coconut paste gone.
  • Whip the curds into a smooth blend. Keep aside.
  • Turn off the stove heat and add the whipped curd into vegetables and gently mix  it.
  • Heat coconut oil in kadai, fry the curry leaves and add into the Aviyal and mix well.
  • Now the famous Malabar Aviyal is ready to serve.
  • Serve hot Aviyal with White Rice.
  Note: See my other Aviyal recipe is here, Aviyal 

Sep 8, 2011

Onam Festival.

Onam (Malayalam: ഓണം) is the largest festival in the Indian state of Kerala. It falls during the month of Chingam (August–September) and marks the homecoming of the legendary Emperor Mahabali. Story goes that during the reign of mighty asura (demon) king, Mahabali, Kerala witnessed its golden era. Every body in the state was happy and prosperous and king was highly regarded by his subjects. For all the good deed done by Mahabali, God granted him a boon that he could annually visit his people with whom he was so attached. People make all efforts to celebrate the festival in a grand way and impress upon their dear King that they are happy and wish him well.
Onam celebrations are marked in Trikkakara, (one of the 108 Divya Desam) a place 10 km from Kochi (Cochin) Trikkara is said to be the capital of the mighty King Mahabali. A temple with a deity of 'Trikkakara Appan' or 'Vamanamurthy' who is Lord Vishnu himself in disguise is also located at this place. Nowhere else in Kerala can one find a deity of 'Vamanamurthy'.  

There is also a tradition to play games, collectively called Onakalikal, on Onam. Men go in for rigorous sports like Talappanthukali (played with a ball), Ambeyyal (Archery), Kutukutu and combats called Kayyankali and Attakalam. Women indulge in cultural activities. They make intricately designed flower mats called, Pookalam in the front courtyard of the house to welcome King Mahabali. Kaikotti kali and Thumbi Thullal are two graceful dances performed by women on Onam. Folk performances like Kummatti kali and Pulikali add to the zest of celebrations.

Mahabali's rule is considered the golden era of Kerala. The following song is often sung over Onam:

"maveli nadu vaneedum kalam,

manusharellarum onnupole
amodhathode vasikkum kalam
kallavum illa chathiyumilla
ellolamilla polivachanam
kallapparayum cherunazhiyum
kallatharangal mattonnumilla
adhikal vyadhikalonnumilla
balamaranangal kelppanilla"......


When Maveli, our King, ruled the land,
All the people were equal.
And people were joyful and merry;
They were all free from harm.
There was neither anxiety nor sickness,
Deaths of children were unheard of,
There were no lies,
There was neither theft nor deceit,
And no one was false in speech either.
Measures and weights were right;
No one cheated or wronged his neighbor.
When Maveli, our King, ruled the land,
All the people formed one casteless races.

Onam Sadya

Rich and the poor, everybody prepares Onasadya in a grand fashion as people of Kerala are extremely devotional and passionate when it comes to Onasadya. So much so that, it has lead to saying, 'Kaanam Vittum Onam Unnanam'. Meaning - men go to the extend of selling all their possessions  for one onam Sadya.

Rice is the essential ingredient of this Nine Course Strictly Vegetarian Meals. All together there are 11 essential dishes which have to prepared for Onasadya. Number of dishes may at times also go upto 13. Onasadya is so elaborate a meal that it is called meals, even though it is consumed in one sitting. Onasadya is consumed with hands, there is no concept of spoon or forks here.

Traditional Onam Sadya meal comprises of different varieties of curries, upperies - thigs fried in oil, pappadams which are round crisp flour paste cakes of peculiar make, uppilittathu - pickles of various kinds, chammanthi - the chutney, payasams and prathamans or puddings of various descriptions. Fruits and digestives are also part of the meal.

The food has to be served on a tender Banana leaf, laid with the end to the left. The meal is traditionally served on a mat laid on the floor. A strict order of serving the dishes one after the another is obeyed. Besides, there are clear directions as to what will be served in which part of the banana leaf.

These days Onadaya has toned down a little due to the urban and hectic living style. Earlier, Onasaya used to be even more elaborate. There were about 64 mandatory dishes - eight varieties each of the eight dishes. At that time three banana leaves were served one under the other to accommodate all the dishes. How exactly they were accommodated in the a food for thought!.
This colourful arrangement on the lush green banana leaf makes the food look even more tempting and irresistible .

Hold on...Be a little need to wait a little before you start gorging the lip smacking meal. There are some rituals which need to be followed. First full course meal is served for Lord Guruvayoorappan i in front of a lighted oil lamp (Nila Vilakku). This is in accordance with the Malayalese trend of starting everything in the name and presence of God.(

Wishing all my dear friends, my dear readers and everyone out there a Happy and Prosperous Onam! 
On behalf of Onam I am reposting the recipes .Click on the recipe title to take you to the recipe.. (Please click the links)

Sadya dishes                                       Moru Kachiyathu                                                       


Ada pradhaman,                              Cabbage Carrot and Peas Thoran

Cherupayar Payasam                                kai-mezhukkupuratti-

 Nei Payasam -Aravana Payasam                         Kottu Curry


Inji Thayir                                                         Beetroot Pachadi

Banana Chips                                          Pavakkai Kichadi


Malabar Aviyal                               Gothuma Payasam(Cracked Wheat)

                                                 Chekka Pradhaman
Pal Ada Pradhaman