Kerala Traditional Food – 7 Iconic Dishes From An Extensive Kerala Menu of Famous Food From Kerala

Kerala Traditional Food – 7 Iconic Dishes -: Kerala, which is surrounded by water, is known for its mouthwatering seafood dishes, some of which include mussels, crab, tiger prawns, king prawns, small prawns, oysters, sardines, mackerel, tuna, and stunning red lobsters. When strolling through Kerala’s streets, one just cannot stop drooling. Kerala takes great pleasure in the extensive selection of non-vegetarian foods it has to offer to its ravenous tourists, unlike its neighbours.

Kerala Traditional Food – 7 Iconic Dishes

Kerala Traditional Food Banana Halwa Recipe

Ripe bananas are prepared into a thick, smooth paste-like substance by cooking them with ghee, sugar, cardamom, and dried fruits. In your mouth, this dish dissolves.

Ingredients:

• 4 ripe bananas
• 1 cup sugar
• 1/4 cup ghee (clarified butter)
• 1/2 cup roasted cashews (optional)
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• 1 tablespoon milk

HOW TO MAKE IT

1. Using a fork or a blender, mash the peeled bananas into a homogeneous puree. Place aside.
2. In a heavy-bottomed saucepan or nonstick skillet over medium heat, melt one tablespoon of ghee.
3. While stirring continuously, add the mashed bananas to the pan and cook them for about 5 minutes.
4. Saffron strands (if used) should be dissolved in a spoonful of warm milk in a separate small basin. Place aside.
5. Stir while adding sugar to the pan. It will start to thicken the mixture.
6. One spoonful at a time, add the ghee while continually stirring. This facilitates cooking by preventing the mixture from adhering to the pan.
7. As soon as the mixture begins to leave the pan’s sides and form a thick mass, continue swirling it over medium heat. This might take 20 to 25 minutes.
8. Mix thoroughly after adding the cardamom powder.
9. Add roasted cashews if using, then whisk the mixture.
10. Finally, stir in the milk and saffron mixture (if using). This will give the halwa a pleasant scent and a light golden colour.
11. Cook for a further 2 to 3 minutes, or until the mixture resembles halwa.
12. Turn off the heat and give the halwa some time to cool.
13. The halwa should be placed on a dish or tray that has been greased with ghee. Using a spatula, spread it out evenly and level the top.
14. Cut the halwa into the appropriate shapes once it has totally cooled.

Currently preparing your Kerala Banana Halwa for service. Enjoy it as a celebratory supper or as a sweet dessert!

Note: Depending on the size of the slices, this recipe makes around 15-20 pieces of halwa. Adapt the sugar amount to your personal taste preferences.

Kerala Traditional Food Chatti Pathiri Recipe

Chatti pathiri is a layered pastry that is often made in the Northern Malabar area and has resemblance to the Italian dish lasagna. One of the main dishes produced towards the end of the Ramadan fasting period, this dessert is formed of wheat, egg, and oil and specifically seasoned with cardamom and other spices, along with nuts and dry fruits.

Ingredients: For the pancakes:

• 2 cups all-purpose flour
• 2 eggs
• 1 cup water
• Salt to taste
• Vegetable oil for frying

For the filling:

• 250 grams boneless chicken, cooked and shredded (you can also use beef or mutton)
• 1 large onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil

For the egg mixture:

• 4 eggs
• Salt to taste
• 1/4 cup milk

For layering:

• 2 tablespoons ghee (clarified butter)
• 2 tablespoons chopped coriander leaves
• 2 tablespoons chopped mint leaves

HOW TO MAKE IT

1. To produce a smooth pancake batter, mix the all-purpose flour, eggs, water, and salt in a big basin. Give it 15 to 20 minutes to relax.
2. A non-stick skillet or tawa is heated over medium heat after being lightly oiled. A ladleful of batter should be poured onto the skillet and spread out in the shape of a thin pancake. Cook until the bottom turns golden brown and the edges begin to rise. For a few seconds, flip it over and cook the other side. The pancake should be taken out of the griddle and put aside. To create more pancakes, repeat this procedure with the remaining batter.
3. 2 tablespoons of vegetable oil should be heated in a pan over medium heat. Green chiles and chopped onions should be added, and the onions should be sautéed until transparent.
4. The ginger-garlic paste should be added and cooked for a minute to remove the raw scent.
5. Mix thoroughly before adding the shredded chicken (or any meat of your choice). Cook for a little while.
6. Salt, garam masala, turmeric powder, and chili powder should be added. Combine everything, then cook for a further two to three minutes. Heat has been removed; placed aside.
7. The egg mixture is made by beating the eggs with milk and salt in a different bowl.
8. Ghee should be used to grease a deep skillet or a circular baking dish.
9. Take one pancake and cover it thoroughly on both sides with the egg mixture. Put it in the dish’s bottom after greasing it.
10. Top the pancake with a thin coating of the chicken filling. Add a few chopped mint and coriander leaves.
11. Until you run out of pancakes and filling, keep dipping pancakes in the egg mixture and topping them with the chicken filling. Make sure to add a layer of pancake on top at the very end.
12. Over the top of the last pancake layer, pour any leftover egg mixture. To ensure that the layers are compact, lightly press with a spatula.
13. A preheated oven set to 180°C (350°F) should be used. Cover the dish with aluminium foil and bake for about 30 minutes.
14. Remove the foil and apply ghee to the top layer after 30 minutes. Bake for a further 5 to 10 minutes, or until the top is crispy and golden brown.
15. Once finished, take it out of the oven and allow it to cool.
16. As a tasty appetiser or main meal, cut the Chatti Pathiri into slices and serve it warm.

Enjoy your homemade Chatti

Kerala Traditional Food Naadan Kozhi Curry Recipe

Remove the foil and apply ghee to the top layer after 30 minutes. Bake for a further 5 to 10 minutes, or until the top is crispy and golden brown.

Once finished, take it out of the oven and allow it to cool. As a tasty appetizer or main meal, cut the Chatti Pathiri into slices and serve it warm.

Ingredients:

• 500 grams chicken, cut into medium-sized pieces
• 2 medium-sized onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 sprig curry leaves
• 2 tablespoons coconut oil (or any cooking oil)
• 1 teaspoon mustard seeds
• 2 teaspoons red chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala
• 1 cup thick coconut milk
• Salt to taste
• Fresh coriander leaves for garnishing

For the spice paste:

• 4-5 dried red chilies
• 1 tablespoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 4-5 cloves
• 1-inch cinnamon stick
• 3-4 cardamom pods
• 1/2 cup grated coconut

HOW TO MAKE IT

1. With the exception of the shredded coconut, dry roast all the ingredients mentioned under the spice paste in a skillet over medium heat until aromatic. Let them settle down.
2. Add the grated coconut and roasted spices to a grinder or blender. If required, add a little water to the grinder to create a smooth paste. Set aside the spice paste.
3. Over medium heat, warm coconut oil in a large pan or kadai.
4. Add mustard seeds and let them sputter for a moment.
5. Add the finely chopped onions and cook them for a few minutes until golden brown.
6. Ginger-garlic paste should be added and sautéed for a minute to remove the raw scent.
7. Stir in the curry leaves and sliced green chilies, and cook for one more minute.
8. Cook the tomatoes, which have been chopped, until they are mushy.
9. Add the spice paste at this point and thoroughly combine it with the onion-tomato combination. While stirring continually, cook for 2 to 3 minutes.
10. Salt, turmeric, coriander, and red chilli powder should be added. Combine everything thoroughly, then heat for a minute.
11. The chicken pieces should be added to the pan after being thoroughly spiced.
12. Put the chicken pieces in the pan, cover it, turn the heat to low, and simmer for 20 to 25 minutes, or until the chicken is cooked and tender.
13. After the chicken has finished cooking, whisk in the garam masala.
14. Fill the pan with thick coconut milk, then cook for an additional five minutes.
15. Check the seasoning and adjust the salt and spices to your preference.
16. Remove from heat and garnish with fresh coriander leaves.
17. Serve hot with appam, roti, or steaming rice.

Enjoy the delicious and flavorful Naadan Kozhi Curry, a traditional Kerala dish!

Kerala Traditional Food Thalassery Biryani Recipe

The most famous dish to come from Thalassery, the northernmost town in Kerala, is a unique biryani with mouthwatering flavour and scent. This meal is produced specifically for the festival of Eid in the Malabar area of Kerala and is comprised of kaima or biryani rice, real masala made of certain spices and dry nuts, and stuffed meat. The meal is best enjoyed with salad, curd, and lime pickle (naranga achar).

Ingredients:

For the Rice:

• 2 cups Basmati rice
• 4 cups water
• 1 cinnamon stick
• 3-4 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• Salt to taste

For the Meat Masala:

• 500 grams chicken, mutton, or beef (cut into pieces)
• 2 tablespoons vegetable oil
• 2 medium onions, thinly sliced
• 2 teaspoons ginger-garlic paste
• 2 teaspoons red chili powder
• 1/2 teaspoon turmeric powder
• 2 teaspoons Biryani masala powder
• Salt to taste

For the Biryani:

• 2 tablespoons ghee or clarified butter
• 2 medium onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon fennel seeds
• A pinch of saffron strands soaked in 2 tablespoons of warm milk
• 2 tablespoons fried onions (for garnish)

HOW TO MAKE IT

1. Basmati rice should be well cleaned with running water until the water is clear. After 30 minutes of soaking, strain the rice.
2. Bring 4 cups of water to a boil in a big saucepan. Along with the cinnamon stick, cardamom pods, cloves, bay leaf, and salt, add the soaked and rinsed rice. Rice should be cooked (slightly undercooked) until it is 70% done. After draining, leave the rice aside.
3. Vegetable oil should be heated over medium heat in a different pan. Sliced onions should be added and cooked until golden and caramelised. Half of the fried onions should be removed from the pan and reserved for garnish.
4. Add ginger-garlic paste to the remaining fried onions in the pan and cook until aromatic for one minute.
5. The meat chunks should be added to the pan and cooked until browned on both sides. Salt, Biryani masala powder, red chili powder, and turmeric powder should be added. Mix well to evenly distribute the spices over the meat.
6. Add 1/2 cup of water, cover the pan, and boil the beef until it is cooked through and soft. It can take 15 to 20 minutes if you’re using chicken. Depending on the type of meat, it can take longer for mutton or beef.
7. Ghee should be heated over medium heat in another big pot or pan. Sliced onions should be added and sautéed until golden brown.
8. Add green chilies and ginger-garlic paste. Sauté for a minute to get rid of the raw scent.
9. Mix the onions and cooked meat masala together in the pan.
10. Over the meat masala in the pan, spread the half-cooked rice. Garam masala powder, fennel seeds, chopped mint, and coriander leaves, all over the rice.
11. Over the rice, drizzle the saffron-infused milk. For the rice to finish cooking and the flavors to mingle, cover the pan with a tight-fitting lid and simmer on low heat for around 15-20 minutes.
12. When finished, use a fork to gently fluff the layers of rice and meat. Add the saved fried onions as a garnish.

Your Thalassery Biryani is now ready to be served hot! It pairs well with raita or a side salad. Enjoy the flavorful and aromatic taste of this traditional Kerala dish.

Kerala Traditional Food Erissery Recipe

One of the classic kootans in Keralan cooking is filled with nutritious components like gramme and pumpkin. The combination of veggies and other spices (such as cumin, turmeric, etc.) with coconut is fantastic. For a better taste, it should be enjoyed with hot rice. One of the primary kootans (side dishes) offered in sadhya is erissery.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1/2 cup black-eyed peas or red beans (soaked overnight and cooked until tender)
• 1/2 teaspoon turmeric powder
• Salt to taste

To grind into a paste:

• 1 cup grated coconut
• 2-3 green chilies
• 1/2 teaspoon cumin seeds

For tempering:

• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 2-3 dried red chilies
• A few curry leaves
• 2 tablespoons grated coconut (optional, for garnish)

HOW TO MAKE IT

1. Cubed pumpkin, boiled black-eyed peas (or red beans), turmeric powder, and salt should all be combined in a big saucepan. Bring it to a boil, then add just enough water to cover the veggies. When the pumpkin is cooked and soft, lower the heat and let it simmer.
2. Make the coconut paste while the pumpkin is roasting. Grind the shredded coconut, green chilies, and cumin seeds into a smooth paste in a blender or food processor. If necessary, you can add a little water.
3. After the pumpkin has finished cooking, stir in the ground coconut paste in the saucepan. Allow the mixture to boil for a further 5-7 minutes to let the flavors mingle.
4. For tempering, warm the coconut oil in a separate, small pan. Splutter the mustard seeds after you’ve added them. Then add the curry leaves and dried red chilies, and cook for a few seconds until the chilies start to become a little darker.
5. The Erissery should be boiling when the tempering is added. Cut the heat off.
6. Optional: Roast the shredded coconut in the same little pan until it gets golden brown. To enhance flavor and texture, you may use this toasted coconut as a garnish.
7. Serve the rescissory hot with parboiled rice from Kerala or steaming rice. It goes well with Indian bread like appam and roti as well.

Note: If you prefer a thicker consistency, you can mash a few pieces of cooked pumpkin with the back of a spoon to thicken the curry. Adjust the spice level by adding or reducing the number of green chilies according to your taste.

Enjoy the rich and delicious flavors of traditional Kerala Erissery!

Kerala Traditional Food Kerala Style Fish Molee Recipe

Fish ought to be the most distinctive food for a country that is encircled by water. This Kerala cuisine possesses a unique quality. No matter what, stewed fish that has been lightly fried and cooked in an earthen pot must taste wonderful! It is cooked as normal using coconut milk, kokum, and spices like turmeric, pepper, cinnamon, and cloves as well as fresh green chiles to give it a tangy flavor. Typically, the fish is a kingfish or a seer fish. It will undoubtedly make you salivate, though.

Ingredients:

• 500 grams fish fillets (any firm white fish like kingfish, tilapia, or snapper)
• 2 cups thick coconut milk
• 1 cup thin coconut milk (or 1/2 cup coconut milk powder dissolved in 1 cup warm water)
• 2 medium onions, thinly sliced
• 2-3 green chilies, slit lengthwise
• 1 tablespoon ginger, grated
• 1 tablespoon garlic, minced
• 2-3 sprigs of curry leaves
• 2 tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to your spice preference)
• 1/2 teaspoon fenugreek seeds
• 2 tablespoons coconut oil
• Salt to taste

For Tempering:

• 1 teaspoon mustard seeds
• 2-3 dried red chilies
• 1 tablespoon coconut oil

HOW TO MAKE IT

1. The fish fillets should be cleaned and chopped into medium-sized pieces. Salt and a dash of turmeric powder are used to marinate the fish. Leave for 10 to 15 minutes.
2. Over medium heat, warm coconut oil in a deep pan or a clay pot (common in Kerala). Fenugreek seeds should be added and allowed to sputter.
3. Add the curry leaves, ginger, garlic, green chilies, and onion slices. Onions should be sautéed till golden brown.
4. Red chili powder and turmeric powder should be added. Well combine, then heat for a minute.
5. Cook the diced tomatoes after being added until they become mushy and soft.
6. Add the water-dissolved coconut milk powder or the thin coconut milk. Stir well and gently bring it to a boil.
7. Add the chunks of marinated salmon after lowering the heat to low. For about 7-8 minutes, or until the fish is almost done, cover and simmer.
8. Add salt and slowly pour in the thick coconut milk. Without breaking the fish chunks, stir everything together carefully.
9. Cook the fish over low heat for a further 3 to 4 minutes to finish cooking it and combine the flavors.
10. Coconut oil for tempering should be heated in a separate small pan. Red dried chiles and mustard seeds should be added. Observe the mustard seeds as they splatter.
11. Mix carefully after adding the tempering to the prepared fish melee.
12. To enable the flavors to mingle, turn off the heat and let the dish rest for a while.

Your Kerala-style Fish Molee is now ready to be served. It pairs well with steamed rice, appam (rice pancakes), or crusty bread. Enjoy the authentic flavors of Kerala cuisine!

Kerala Traditional Food Kerala Prawn Curry Recipe

If you visit Kerala and skip the wonderful prawn curry, your journey will be incomplete.  It’s surprising how a dish’s basic ingredients can come together to create something so lovely. This classic prawn stew is seasoned with chili, salt, and pepper before being drenched in copious amounts of coconut milk, jaggery, and curry leaves. The modest coconut (in all its varieties) elevates the meal as a whole to a higher level!

Ingredients:

• 500 grams of prawns, cleaned and deveined
• 1 medium-sized onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 sprig of curry leaves
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon fenugreek seeds
• 1 cup thick coconut milk
• 2 tablespoons coconut oil
• Salt to taste
• Fresh coriander leaves for garnishing

For the spice paste:

• 1/2 cup grated coconut
• 1 teaspoon fennel seeds
• 4-5 dried red chilies
• 4-5 black peppercorns

HOW TO MAKE IT

1. Add a little water to a blender or food processor and combine all the spice paste ingredients into a fine paste. Place aside.
2. Over medium heat, warm coconut oil in a large pan or kadai. Splutter the mustard seeds after adding them. Fenugreek seeds and curry leaves are then added. Saute until aromatic for a little period of time.
3. Add green chilies and chopped onions to the pan. Saute onions until they are transparent and just beginning to turn golden.
4. Ginger-garlic paste should be added and sauteed for a minute to remove the raw scent.
5. Cook the chopped tomatoes after adding them until they are mushy and tender.
6. Add the coriander, red chili, and turmeric powders after turning the heat down to low. Well combine, then heat for a minute.
7. Mix the masala in the pan with the ground spice paste after adding it. While stirring continuously, cook for 2 to 3 minutes.
8. Add the thick coconut milk, then gently boil the curry.
9. Add salt to taste, and if necessary, add water to change the curry’s consistency.
10. To the curry, gently add the cleaned prawns, and simmer for 5-7 minutes, or until the prawns are fully cooked. The prawns should not be overcooked since they might turn rubbery.
11. Remove the curry from the heat after the prawns are done cooking. Add fresh coriander leaves as a garnish.

Your Kerala Prawn Curry is now ready to be served! It pairs well with steamed rice, appam (rice pancakes), or any bread of your choice. Enjoy the flavors of Kerala’s traditional cuisine!

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