4 Best kerala food recipe

Kerala Cuisine Recipe: A Gastronomic Adventure in God’s Own Land

Kerala, sometimes known as “God’s Own Country,” is home to a wealth of delectable foods. Its enjoyment of strong flavors, wealth of natural resources, and rich cultural legacy are all reflected in the food. Kerala cuisine is a gourmet haven, with recipes dominated by coconut, curry leaves, spices, and seafood.

We’ll look at some of Kerala’s specialties in this blog and give you step-by-step instructions to make them at home.

1. Stew and Appam

Appam, a lacy, delicate rice pancake served with a flavorful and creamy vegetable or meat stew, is a traditional breakfast or dinner choice.

Components:

For Appam:

Two cups of wet rice

Half a cup of cooked rice

Half a cup of coconut, grated

One teaspoon of sugar

1/4 teaspoon of yeast

Add salt to taste.

For Stew:

One cup of meat (chicken or mutton) or vegetables (carrot, potato, or beans)

One cup of thick coconut milk

Half a cup of thin coconut milk

Two slit green chilies

One sliced onion

One inch of finely chopped ginger

One teaspoon of pepper powder

Curry departs

A tablespoon of coconut oil

Add salt to taste.

Approach:

Appam:

1. To make a smooth batter, grind together the cooked rice, soaking rice, and grated coconut.
2. In warm water, dissolve the yeast and sugar, then give it ten minutes to activate. Mix this into the batter.
3. Give the batter six to eight hours to ferment.
4. Pour a ladle of batter into a heated non-stick appam pan, swirling the pan to distribute the batter thin on the borders. Cook, covered, for two to three minutes.

Stew:

1. Add curry leaves, ginger, and green chilies to a skillet with heated coconut oil.
2. Sauté the onions until they become transparent.
3. Stir for one minute after adding the meat and veggies. Let it cook after adding the thin coconut milk.
4. After cooking, add pepper powder, thick coconut milk, and salt to taste. Without boiling, simmer for one minute.

For a divine pairing, serve the stew with hot appam!

2. Fish Curry from Kerala

Keralan cuisine is known for its fish curry, which is acidic, hot, and made with coconut.

Components:

500g of fish, such as sardines, seer fish, or any other favored fish

One cup of coconut, grated

Two tablespoons of red chili powder

One tablespoon of powdered coriander

1/4 teaspoon of powdered turmeric

One cup of water with tamarind

One inch of finely chopped ginger

• 3–4 smashed garlic cloves

Two slit green chilies

Curry departs

2 tablespoons of coconut oil

Add salt to taste.

Approach:

1. To make a smooth paste, grind shredded coconut with a small amount of water.
2. Add curry leaves, ginger, garlic, and green chilies to a clay pot or skillet with heated coconut oil.
3. Include the turmeric, coriander, and red chili powders. Spices should be lightly fried.
4. Add the tamarind water and heat until it boils.
5. Cook the fish pieces until they are soft.
6. Adjust the salt, stir in the coconut paste, and cook for a few minutes.

For a traditional Keralan supper, serve this with steamed rice.

3. Kadala Curry and Puttu

Keralans love their puttu (steamed rice cake) and kadala curry (black chickpea stew) for breakfast.

Components:

For Puttu:

Two cups of roasted rice flour

Water (as required)

Add salt to taste.

Grated coconut

Regarding Kadala Curry:

One cup of overnight-soaked black chickpeas

One sliced onion

• Two chopped tomatoes

One tablespoon of garlic-ginger paste

One teaspoon of powdered turmeric

One tablespoon of red chili powder

Two teaspoons of coriander powder

One teaspoon of garam masala

Curry departs

2 tablespoons of coconut oil

Approach:

Puttu:

1. To create a crumbly texture, combine rice flour, water, and salt.
2. Line the puttu maker with a mixture of rice flour and grated coconut.
3. Steam until done, 10 to 15 minutes.

Curry Kadala:

1. Stress Add water and salt to black chickpeas and boil until they are tender.
2. In a pan with heated coconut oil, sauté curry leaves, ginger-garlic paste, and onions.
3. Cook the tomatoes until they are mushy.
4. After thoroughly mixing in the spices, add the cooked chickpeas and water.
5. Add garam masala, adjust the salt, and simmer for a few minutes.

Serve the fragrant Kadala Curry with hot puttu.

4. Dessert Payasam

Without Payasam, a sweet dish made with rice, jaggery, or vermicelli, no Kerala feast would be complete.

Components:

One cup of rice or vermicelli

Four cups of coconut milk

Jaggery syrup, one cup

1/4 cup of raisins and cashews

1/4 teaspoon powdered cardamom

Two tablespoons of ghee

Approach:

1. Roast the cashews and raisins in a skillet with heated ghee, then set aside.
2. In the same pan, roast the rice and vermicelli until golden.
3. Cook the coconut milk until it becomes soft.
4. Simmer the jaggery syrup until it thickens.
5. Top with roasted cashews and raisins and sprinkle with cardamom powder.

Savor Payasam’s sweet, creamy treat as the ideal way to round off your Kerala dinner.

Keralan food is a harmonious blend of tastes, textures, and fragrances. To taste Kerala the way it truly is, try these recipes at home. For the ideal finishing touch, serve your meal with a cup of freshly prepared Kerala-style filter coffee.