15 TYPES OF DELICIOUS KERALA DISHES

KERALA  OLAN  RECIPE ;

         NECESSARY  MATERIALS ;

White pumpkin - 200 grams
Red lentils (Red Karamani or Perumbairu) – half a cup
Green chillies – 5
Coconut - half a lid
Salt – as needed
Coconut oil - one tablespoon
Curry leaves - a bunch

     RECIPE ;

               Peel and finely chop the white pumpkin. Cook red lentils in a cooker and keep aside. Cut the green chillies lengthwise. Grind and squeeze the coconut in a mixer and extract the first and second milk. Add pumpkin pieces, green chillies, a bunch of curry leaves, second coconut milk and salt to a pan and let it boil. Once the pods are cooked, add the cooked lentils and let it boil for 5 minutes. Mash the pods and lentils lightly with a spoon. Then add the first coconut milk and let it boil for 2 minutes. Season mustard and curry leaves in coconut oil and add to the mixture. Delicious Olan is ready.

 COCONUT  POTATO  CURRY ;

        NECESSARY  MATERIALS ;
Egg - 6
Potatoes - 100 grams
Onion - 25 grams
Coconut - a lid
Lemon - one
Turmeric powder – half teaspoon
Cashews - 25 gms
Green chillies – 8
Mustard - half teaspoon
Ghee - 25 grams
Coriander leaves - 4 bunches
Curry leaves - 4 bunches
      RECIPE ;
             Put the egg in a pan and boil it with water until submerged. In another vessel, cut the potatoes into four pieces and boil them with required amount of water. Once the potatoes are cooked, drain the water and peel the skin. Similarly, when the egg is cooked, remove the egg shell and cut it into large pieces. Grate the coconut. Finely chop onion and green chillies. Leave ghee in a pan and when it dries add mustard seeds, cashew nuts, add onions and green chillies and saute. Add eggs, potatoes, grated coconut, turmeric powder, salt, coriander leaves and curry leaves and saute well for 5 minutes. Delicious potato curry is ready. 

MALABAR  CHICKEN  ROAST ;

                NECESSARY  MATERIALS ; 

Chicken - half kg
Onion - 4
Green chillies – 4
Coriander leaves - a little
Mint leaves - a little
Curry leaves – a little
Ginger - one tablespoon
Garlic - one tablespoon
Tomatoes - 4
Masala powder – one teaspoon
Nutmeg powder – 3 tsp
Turmeric powder - a little
Oil – required quantity
Salt – as needed

      RECIPE ;

             Finely chop onions, green chillies and tomatoes. Clean coriander leaves and mint and chop finely. Pour oil in a pan and saute onions, curry leaves, coriander leaves and mint. Then add ginger and garlic paste and saute till the green smell goes away. After that add tomatoes, green chillies, masala powder, turmeric powder and salt and saute well. Add the chicken curry along with the sauteed masalas, add walthall powder and salt, pour half a cup of water and boil it. Add the masala mixture to the curry and saute it till it becomes dry without water and then drain. Delicious Malabar Chicken Roast is ready.

BANANA  LEAF  MASALA  FISH ;

           NECESSARY  MATERIALS ;  

Vanjaram (a) Batfish - 2 pieces
Onion - one
Tomatoes - one
Ginger, garlic paste - 2 tsp
Chilli powder – one teaspoon
Salt – as needed
Tamarind – the size of a nut
Coconut Oil – as required
Banana leaf - 2 pieces

    RECIPE ;

             Fry the fish with masala and take it. Pour coconut oil in a pan and season with mustard, add onions and saute. When the onions are fried, add ginger and garlic paste and fry until the green smell goes away, add tomatoes and fry. Add chilli powder to it and fry it, dissolve the tamarind and pour it when it becomes thick. Heat the bottom of the banana leaf and apply oil on the inside and put the masala in it. Place the fried fish on top of it. Again put the masala on top and close the leaf. Put the boiled banana leaf along with the fish in the tawa and cook it on medium heat. Remove the banana leaf when it shrinks and cooks. Delicious banana masala fish is ready. This is a Kerala dish and they call it pothiya fish.

KERALA
 ERICHERRY RECIPE ;

            NECESSARY  MATERIALS ;  

Sweet potato - quarter kg
Nendran plantain (or any plantain) - one
Coconut - a lid
Chilli – 3
Cumin - one teaspoon
Coconut oil – 5 tbsp
Mustard - one tablespoon
Urutan dal - half teaspoon
Curry leaves, salt - as required

   RECIPE ;

          Peel the sweet potato and cut it into small pieces. Peel and finely chop the banana. Grate the coconut. Put 5 tablespoons of grated coconut in the mixer and grind it along with cumin and cumin. Fry the rest of the grated coconut until golden brown.  Once cooked well, add the roasted coconut flakes and mix lightly with a spatula. Pour 2 tablespoons of coconut oil in a pan and season with mustard, urad dal, curry leaves and add to the erissery. Pour the remaining coconut oil raw into the ericherry. Delicious Ericheri is ready. This cocoon is very tasty when eaten with rice. Pour water in a vessel, add turmeric powder and add chopped sweet potatoes and boil. Once the yam is cooked, drain the water.  Boil banana in another pan. When the banana is half cooked, add ground masala and boiled sweet potato and mix with salt.

     ONION  THORAN  RECIPE ; 

              NECESSARY  MATERIALS ;

Onion or Onion – 1 cup (finely chopped)
Curry leaves - a bunch
Mustard - half teaspoon
Ulutham dal - one tablespoon
Oil - 2 tbsp
Salt – as needed
Grind:
Grated coconut - quarter cup
Chilli dry – 2
Turmeric powder - quarter teaspoon
Fennel (Anise) - one tablespoon
(If you like the smell of aniseed, you can add half a teaspoon more)
Garlic - a small clove

RECIPE ;

Finely chop the onion. Put the ingredients given for grinding in a mixer and grind them coarsely without adding water.   Pour oil in a pan and saute mustard, urad dal, curry leaves, onions and salt. When the onion turns golden brown, add the ground mixture and stir fry for 2 minutes. Delicious onion thoran with anise aroma is ready. Keep the flame on medium while onions are sauteing. It tastes better when made with small onions. Onions are good for cooling the body.          

SPINACH  EARING  RECIPE ;

            NECESSARY  MATERIALS  ;

Spinach - a bundle
Duvaram dal - a small cup
Onion - half
Tomatoes - half
Grind:
Cumin - one teaspoon
Dry chillies – 3
Tanya - a tablespoon
Pepper - a teaspoon
Grated Coconut – A small cup
Seasoning:
Mustard, cumin
Evergreen - a little
Dry chillies – 3
Urutan dal - one tablespoon

    RECIPE ;

                Clean and drain the spinach. Take duvaram dal after boiling it. Roast the ingredients to be ground and grind them to a paste. Add spinach, onion and tomato in a pan, pour required amount of water and let it boil.Once the spinach is cooked, add boiled lentils, ground paste and let it boil. Pour coconut oil in a pan and add the seasonings and add to the spinach mixture. Delicious spinach curry is ready.

SPECIAL  PAROTTA  SANDWICH ;

           NECESSARY  MATERIALS  ; 

Parotta – 2
Big Onion – One (chopped into four large pieces)
Garlic - 2 cloves
Pepper powder - quarter teaspoon
Chicken Nuggets – 5
Lettuce leaves – quartered (chopped)
Mayonnaise - 2 tbsp
 RECIPE  ;
           I have bought readymade paratha dough and baked it, if you want it to be soft you can apply some ketchup. Capsicum can be sauteed with onions. Keep the necessary items ready. First heat the paratha and take it. Fry the nuggets in oil and cut them lengthwise. In the same oil, fry chopped onions and garlic until golden brown. Spread the mayonnaise on one half of the paratha, spread the nuggets on it, sprinkle with pepper powder and sprinkle the fried onions widely and cover the paratha with lettuce leaves. Easy to make delicious paratha sandwich is ready. Sausage, boneless chicken, fried mushrooms, prawns and kaima can also be prepared in the same way. You can take it when you go out to eat with your relatives. The taste is amazing. 

SAMBAL  ROTI RECIPE ;

            NECESSARY  MATERIALS  ;

Maida - 50 gms
Butter - 2 tbsp
Onions – 5
Chilli powder – 3 tbsp
Garlic - 2
Salt - 10 grams
Water – required quantity

    RECIPE ;

          Mix maida flour with butter, salt and required amount of water and knead well and soak for 5 hours. Grate the onion lightly in the ammi and grind it along with salt, chilli powder and garlic. (Grind the onion into two pieces instead of grinding them). Take the kneaded and soaked dough into a ball the size of a lemon and place the ground paste in the middle.  Roll the dough again into a ball and place it on a chapati stone and rub it slightly thick as if it were fake. Then put oiled roti on the dosaikal and take it out when both sides are cooked.                  Delicious sambal roti is ready.

MEAT THORAN RECIPE ;

         NECESSARY  MATERIALS  ;

Roasted mutton (keema) - half kg
Finely chopped onion - one cup
Ginger, garlic paste - 2 tbsp
Garam masala powder – one teaspoon
Turmeric powder – half teaspoon
Curry leaves – 2 bunches
Oil - 2 tbsp
Salt – as needed
to grind
Grated coconut - three quarter cup
Chillies – 5
Turmeric powder – half teaspoon
Anise - 2 teaspoons
Garlic - 2 cloves
Seasoning:
Coconut oil – one tablespoon
Curry leaves – 2 bunche

       RECIPE ;

             Grind the ingredients coarsely without draining the water. Heat oil in a pan and add onion. Once fried, add ginger and garlic paste and fry until fragrant. Add keema to it and saute it, add turmeric powder, curry leaves, garam masala powder and salt, pour a quarter cup of water and cover and boil. When the curry boils and the water dries up, add the ground mixture and stir. Add some salt if needed. Saute for 2 - 3 minutes, add curry leaves seasoned with coconut oil and saute for another minute.                           Delicious Meat Thoran is ready.

KERALA  CRAB MASALA  RECIPE ;

            NECESSARY  MATERIALS  ;

Crab - 2
Dry chillies – one
Green chillies – one
Onion - one
Ginger, garlic paste - one and a half teaspoons
Chilli powder – three quarter tsp
Turmeric powder - quarter teaspoon
Tomatoes - 2
Salt - one tablespoon
Mustard - quarter teaspoon
Oil - 2 tbsp
Grated coconut - half a cup
Curry leaves - a bunch
Coriander leaves - 2 bunches
Oil - Requeued

    RECIPE  ;

             Remove the back shell and unwanted parts from the crab and clean it well and break it in half. Finely chop onion and tomato. Grind the green chillies along with the grated coconut. Pour oil in a pan and season with mustard and dry chillies. When the mustard seeds splutter, add ginger and garlic paste and saute well.  When fragrant, add finely chopped onion and saute. When the onion turns golden brown, add the tomatoes and fry until soft. Once fried add chilli powder, turmeric powder and salt and fry till the oil separates. Then add coconut and green chili paste and stir. After frying for about 2 minutes, add crabs and curry leaves, pour one and a half cups of water and boil. Reduce the flame and simmer for about 20 minutes, stirring occasionally, sprinkle with coriander leaves.              Delicious Kerala crab masala is ready.

   KERALA  POTATO FRIES RECIPE ;

            NECESSARY  MATERIALS  ; 

Potato - quarter kg
Cauliflower – 2
Cumin - half teaspoon
Turmeric powder – half teaspoon
Onions – 25
Shredded coconut - half a cup
to season
Mustard
Urad dal
Peanuts
curry leaves
coconut oil 

   RECIPE  ;

          Keep everything ready. Pour a lot of water in a large pot, put the potato and keep it for half  an hour. All the soil attached to the tuber will dissolve. Then wash the yam well and remove the skin, cut it lengthwise like an orange peel, add turmeric powder and salt and boil the yam. Coarsely grind both cumin and cumin. Grate small onions and coconut one by one.  Pour coconut oil in a pan and season the seasonings, add grated onion and coconut and saute. Also add ground chillies, cumin mixture and boiled yam and saute well. Delicious sweet potato fries are ready. This is a Kerala type of fry. This tuber market is available only in the month of Thai. Although it is a bit difficult to make, it tastes amazing.

    KERALA RECIPE FOR  THE HOLE ;

                         NECESSARY  MATERIALS  ; 

Banana - 4
Coconut - a lid
Green Chillies – 3
Cumin - one teaspoon
Chilli dry – 3
Turmeric powder – half tsp
Salt – as needed
Curry leaves – a little
Coconut oil – a little

    RECIPE ;

                   Once the pod is cooked well and the water is drained, grate the grated coconut. Keep other necessary items ready. Peel the bananas, cut them into small pieces and put them in water. Add green chillies, dry chillies and cumin seeds to the coconut and grind them coarsely without draining the water.  Pour some water in a pan, put chopped banana pieces in it, add turmeric powder and salt and boil it. Add coconut and chilli mixture and stir well. In another pan, pour coconut oil and season with mustard and curry leaves. Mix the spices with the banana and serve.