Malabar Parantha
The flaky Malabar Parantha is a refined flour-and egg-based version of lachhaa paranthas of the North. It serves as an excellent accompaniment to any spicy vegetarian or non-vegetarian curry.
The flaky Malabar Parantha is a refined flour-and egg-based version of lachhaa paranthas of the North. It serves as an excellent accompaniment to any spicy vegetarian or non-vegetarian curry.
Mutton cooked in a unique spice paste and simmered in a delectable coconut and poppy seed gravy in the Malabar style. Serve with Malabar porotta, appam or puttu. Slurp and bite into meat.
Even when not in God’s Own Country, you can breakfast like they do … Black chickpeas cooked in a spicy, coconut gravy and served with puttu or appam.
The pleasure of savouring, slow cooked fish that cooks fast … Fish grilled in a plantain leaf with a generous smear of flavourful, rustic masala is a popular traditional fish dish from Kerala.
The stuff amazing things are made of. Like this fish moilee that has all the wonderful items the coast and oceans can offer. Simple, yet drool worthy.
Tender meat cooked in spices with curry leaves and sautéed with coconut pieces adding their unique taste is how mutton is enjoyed in the quaint town of Kottayam in Kerala
Kulukki in Malayalam means shaken. Kulukki sarbath is a sweet, spicy refreshing drink. It is unique in taste made by vigorously shaking a blend of lemon juice, green chillies, basil seeds, fresh mint leaves and sugar syrup.
Karuppu ulundu sundal isa very delicious, healthy and easy-to-make snack from Kerala which is also served as a prasadam during Navaratri. With the combined flavours of asafoetida, green chilli and coconut, it will be well liked by whoever you serve it to.