Cuisine  >  Indian Veg Recipes  >  South Indian  >  Kerala Cuisine  >  
23 recipes

Kerala Recipes

Although there is a lot of overlap between the cuisines of different South Indian states, each region also has its distinctive touch and favourite recipes. Likewise, there is a lot of similarity between the food cooked in Kerala, and that of coastal Karnataka and Tamil Nadu. Yet, there are all-time favourites like Unni Appam and Puttu that stand apart!

Keralites use coconut abundantly in their cooking, because it is available in plenty in that region. Most veggies are cooked with coconut-based masalas, and coconut is also used in the preparation of sweets and snacks like Puttu. A lot of native fruits and veggies like jackfruit, yam, raw banana, yellow banana, ash gourd and pumpkin are used in the cooking. The curries usually have a base of coconut or coconut milk, with tinges of green chillies, ginger and sometimes garlic. Among the spices, cumin is used popularly, and there are some special curries that are flavoured with freshly-ground pepper, which also grows in the region. A stout and stocky type of red rice is used there, but with more and more visitors flocking to God’s Own Country, restaurants have also started serving white rice.
 

Kerala Recipes, populr combinations

The moment one thinks of Keralite food, some all-time favourite combos immediately come to mind. Idiyappam with Vegetable Stew or Puttu with Kadala Curry are totally sumptuous and satiating foods that make a complete meal! These are the two most famous breakfast combos of Kerala. The Unni Appam, made of broken wheat, rice, banana and jaggery, is a tasty sweet snack that is very often made in Keralite households. It is made as an offering to God, and served to the family. Unni Appam is made in almost all Keralite temples, and sold at the temples’ prasadam stalls.

Sweets and savouries made of jackfruit and yellow banana are also classic dishes to try in Kerala. The raw jackfruit chips have a special texture that is both crisp and chewy at the same time! This fruit is also cooked into a puran and used to make a steamed delicacy known as Ela Ada, in which the jackfruit stuffing is placed inside rice pancakes, wrapped in banana leaves and steamed. The banana leaves impart a special flavour and aroma to the Ela Ada, making it a unique treat that’s on the must-taste list of any foodie. Yellow banana is one of the favourite fruits in Kerala. It is steamed or roasted with the peel on, then peeled and served. It can also be enjoyed raw. On a rushed day, a Keralite will just walk into a roadside tea stall to have a simple but sumptuous meal of yellow banana and a glass of black tea!
 

Kerala Recipes for Festivals

Any festival, puja or special occasion in Kerala is incomplete without a spread of kheers or payasams, as it is called there. Milk-based kheers sweetened with white sugar, dal kheer sweetened with jaggery and their own indigenous jackfruit payasam (Chakka Pradhaman) are must-have items for any celebration! Apart from the usual kheer made of broken rice cooked in milk, Kerala is famous for its Ada Pradhaman. Rice paste is spread into thin sheets and dried in the sun, to make a papad like food known as ada. This ‘ada’ is crushed into a small, handy size and sold in packs. Ada is cooked in milk or coconut milk and sweetened with sugar or jaggery to make a mouth-watering kheer. This is one of the signature recipes of Kerala!

Now that you know what to expect when you travel to Kerala, and what are the must-have foods on your check-list, let’s also show you how to prepare some of these at home, right in your own kitchen. It is fun, it’s tasty, and it is a veritable culinary journey worth undertaking…

Enjoy our collection of Kerala Recipes and artilces on  South Indian recipes below. 

4260+South Indian Recipes
30+Karnataka Cuisine
20+Tamil Nadu Cuisine
10+South Indian Appe
125+South Indian Breakfast
45+South Indian Chutney
175+South Indian Curries / Subzis
125+South Indian Dosa
125+South Indian Idlis
10+South Indian Pachadi, Raita
5 South Indian Pickle
10+South Indian Podis
55+South Indian Rasam
85+South Indian Rice
50+South Indian Sambar
45+South Indian Snacks
90+South Indian Sweets
15 South Indian Uttapam
35+South Indian Vada


Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with 19 mazing images. Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha gets its unique taste and texture from the way it is rolled. Learn how to make Kerala parotta. Kerala parotta or Malabar paratha is a unique dish from South Indian cuisine which is very common in Kerala and Tamil Nadu. It is a common street food and a restaurant food as well. You will be enthralled to see the paratha stalls down the lanes in South India. It is not to be confused with North Indian parathas. While the North Indian Lachha paratha is made with wheat flour, the Kerala parotta is made of a plain flour dough, rolled in a special way using a lot of oil for greasing. This gives it a characteristic texture that is flaky and slightly crisp. It is marvelous to watch the roadside vendors preparing these flaky paratha, rolling them and flipping them with a swiftness and flair that come only out of practice. One thing about the Indian Malabar parotta is that it has to be hot just off the tava, otherwise it will get chewy. Relish it with a large cup of yummy vegetable korma. Tips to make Malabar paratha. 1. Make sure to knead the dough really well and also rest well. 2. Do not compromise in adding oil and ghee as it’s a key ingredient to get the perfect texture. 3. Malabar paratha recipe tastes great when served hot and flaky. Enjoy Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with step by step photos.

Bhindi coupled with everyday ingredients like onions, green chillies and garlic gives you a tasty and healthy subzi that you can make any day. It is really simple but tastes awesome. Try other healthy subzis like Baingan Methi ki Subzi and Broccoli and Zucchini in Red Capsicum Gravy .

avial recipe | aviyal recipe | South Indian avial | Kerala avial | with 35 amazing images. avial recipe is also called aviyal in South India. Learn how to make Kerala avial recipe. Avial is a traditional mixed vegetable dish that originated in Kerala cuisine, but gained an equal fanfare in Tamil nadu cuisine as well. Rare is the wedding or festive menu that does not include avial! Sadya, a traditional feast of Kerala always includes avail which is served with other vegetables , rice, pickles spread out on a plantain leaf. I share a time-honored method of making a delicious avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd ( yogurt, dahi). The key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully! Serve avial with steamed rice, sambar, pickle for a complete South Indian meal. pro tips for avial recipe. 1. Using coconut oil to cook South Indian food is a healthier option than processed seed oil. 2. You can mix and match the vegetables used for making avail based on what is in your kitchen and in season. 3. We first half cooked drumsticks ( Saijan ki phalli ) as they take the longest time to cook and then added all the vegetables. 4. Cut your vegetables (drumsticks, French beans, carrots, yam (suran), red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like French fries or thin long sticks. 5. Put the raw banana pieces in water to prevent them from turning black. 6. Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour. Enjoy avial recipe | aviyal recipe | South Indian avial | Kerala avial | with step by step photos.

appam recipe | appam Kerala Recipe | South Indian appam with yeast | with 35 amazing images. appam, a South Indian delicacy, is a thin, bowl-shaped pancake boasting a unique textural contrast. Its crisp, lacy edges give way to a soft and fluffy center, creating a delightful experience with every bite. Made with fermented rice flour and coconut milk, appam boasts a subtle sweet and nutty flavor that compliments savory dishes perfectly. The addition of spices like cardamom can add a touch of warmth, while the naturally gluten-free nature of appam makes it a versatile option for various dietary needs. Whether enjoyed plain or with chutneys, vegetables, or even an egg, appam offers a delicious and satisfying journey for your taste buds. appam has various names depending on the region in India and Sri Lanka where it is made. Here are some of the most common alternatives: India: • Kerala: • Unniappam (small appam) • Neyyappam (appam cooked in ghee) • Kuzhappam (cooked in a kuzhi or cavity) • Ganapathi appam • Koottappam (a pile of appams) • Tamil Nadu : • Kuzhi paniyaram • Karnataka : • Appe • Kajjaya (in Coorg region) • Konkani community (Karnataka): • Mulik (made with semolina, jackfruit or banana) • Sri Lanka : • Aappa These names might have slight variations in pronunciation based on local dialects. Additionally, some regional variations of appam might have specific names depending on the ingredients or cooking methods used. Main ingredients of appam. In a mixer put 2 cups of uncooked rice (chawal), soaked for 4 to 5 hours and drained. Rice flour forms the base of appam batter, providing structure and body to the thin pancake. The starch in the rice flour helps the batter hold its shape and allows for the characteristic bowl-like shape of appam to form during cooking. Add 1 cup coconut milk (nariyal ka doodh). Coconut milk is naturally rich in fats, which contribute to a soft and fluffy texture in the appam batter. This creates a pleasing contrast to the crispy exterior formed during cooking. Appam batter traditionally avoids gluten-containing flours like wheat. Coconut milk provides a binding agent, allowing the batter to hold its shape and rise while remaining gluten-free. Pro tips for appam. 1. To make yeast mixture in a bowl put 1/2 tsp instant dry yeast. Instant dry yeast is generally more readily available in stores compared to toddy (palm wine), which was traditionally used as a leavening agent in appam. This makes it a convenient option for home cooks. Instant dry yeast has a longer shelf life compared to fresh toddy, which needs to be used within a short period. Instant dry yeast performs well across a wider range of temperatures, which can be helpful in regions with cooler climates where toddy fermentation might be less efficient. 2. Add ½ cup of warm water. Warm water, ideally between 100°F and 110°F (37°C and 43°C), is added to dry yeast in making appam. Appam batter often includes sugar, toddy (palm wine), or other ingredients. Warm water can help dissolve these components more efficiently, leading to a smoother batter and better distribution of flavors. Serve appam with milagai podi powder, coconut chutney , sambar and coconut stew. Enjoy appam recipe | appam Kerala Recipe | South Indian appam with yeast | with step by step photos.

malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures. A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy. The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry. The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry. Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!! An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel. The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam. Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below.

Simple yet rich, the Kerala Parippu is something beyond explanation – an experience to be savoured. This authentic Kerala dal recipe uses common, everyday ingredients, yet it is addictively tasty when had with freshly steamed rice ! Cooked moong dal is flavoured with a paste of coconut and onions, and a traditional tempering made in coconut oil. This gives the Kerala Parippu an energetic flavour and enticing aroma. Nonetheless it is very easy to make, and can easily be included in your everyday cooking plans. You can also try making the Kadala Curry and Bhindi Onion Stir-Fry .

how to make coconut milk | Indian style homemade coconut milk | healthy coconut milk | with amazing 10 images. Nothing better than Indian style homemade coconut milk with it's soothing flavour, pleasing aroma and rich mouth-feel which have a knack of warming the soul! This wonderful coconut milk is used often in South Indian recipes, especially in Kerala. It is also a common ingredient in Thai cooking. However, the use of Indian style homemade coconut milk extends beyond being merely an ingredient. Slightly sweetened coconut milk is an all-time favourite accompaniment for Appam and Idiyappam. It is poured over the spongy Aapam and allowed to soak for a few seconds, after which the dish is enjoyed as such or with a spicy curry. Though, coconut milk and coconut milk powder are easily available in the market yet homemade coconut milk is healthy and more hygienic. I prefer making coconut milk at home when I am making any Thai or South Indian dishes that use coconut milk. how to make coconut milk is very simple and quick, all you need to do is grate fresh coconut and transfer to a mixer jar. Further, add warm water which will help coconut soften. Blend it very well. Next, place a muslin cloth on a deep bowl. Strain the blended coconut milk through the damp muslin cloth and squeeze it using hands. Store coconut milk in an air-tight container in the refrigerator and use as required. homemade coconut milk is made from just freshly grated coconut and water and hence is a healthy coconut milk. Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure. The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too. Mildly-sweetened Coconut Milk is also enjoyed as a beverage at times, as it has a soothing and healing effect on our body – to the extent that it can cure mouth ulcers. Coconut Milk can be stored for two days in the fridge, in a dry and airtight container. Enjoy how to make coconut milk | Indian style homemade coconut milk | healthy coconut milk | recipe with detailed step by step pictures and video below.

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.

ela ada, steamed rice pancake recipe | elayappam | ila ada | kerala special recipe is a sweet recipe from South India. Learn how to make elayappam. To make ela ada, steamed rice pancake, first make the jaggery filling. Combine the jaggery and ¼ cup of water in a broad non-stick, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coconut and cardamom powder, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Switch off the flame, add ghee and mix well. Keep aside. Then make the rice flour dough. For that, combine the rice flour, salt and ghee in a deep bowl and knead into a soft dough adding enough hot water using a spoon and then once cooled slightly use your hands and knead well. Keep aside. Then wet your fingers with little water and divide the dough into 6 equal portions. Place a banana leaf on a clean, dry surface, put a little water on it and spread it evenly. Place a portion of the dough on it and pat the dough to flatten it to make a 150 mm. (6”) diameter circle. Place a portion of the jaggery stuffing in the centre of the circle. Fold along with the banana leaf to seal it and make a semi-circle. Press the edges well by pressing with your fingers to seal it completely. Ela Ada is a traditional sweet delicacy from Kerala, made by steaming stuffed rice flour pancakes wrapped in a banana leaf. Here, we have shown the Ela Ada with coconut and jaggery stuffing. On special occasions like Onam, it may also be made with a stuffing of sweetened jackfruit pulp. Ela means leaf, and this sweet rice pancake is named so because elayappam gets a special aroma and flavour by being steamed in banana leaves. The ila ada is a very famous and favourite dish in Kerala, and is made by Keralites wherever in the world they are. Serve it as an evening snack with a cup of hot milky tea! Tips for ela ada, steamed rice pancake. 1. If you find it difficult to spread the dough you can lightly dip your fingers in water and then continue. 2. Grease the banana leaf well before putting the dough. 3. Make sure the dough is soft enough and not too hard. Enjoy ela ada, steamed rice pancake recipe | elayappam | ila ada | kerala special recipe. You can also try other recipes like Banana Pongal or Paal Payasam .

A timeless culinary treasure from the kitchens of Kerala, Puttu is one of the healthiest breakfasts you can think of! Made of steamed rice flour and grated coconut, Puttu has a unique taste and texture, which comes from the special container that it is steamed in. Traditionally, Puttu was steamed in coconut shells but now stainless steel puttu steamers are readily available in shops. Puttu can be made in a cup shape or cylindrical shape depending on the container used to steam it. You just need to make sure that you do not press the flour-mix tightly in the container, but just fill it loosely. If you pack it tightly, there will be no space for air to expand inside the flour and you will end up with hard Puttu. Serve the Puttu immediately after preparation, with a sweet or savoury side-dish. It tastes great with just jaggery and bananas, or can be served with Kadala Curry .

kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | kadala curry is a simple tasty daily fare sabzi which is filled with nourishment. Learn how to make Kerala special puttu kadala curry. Spicy and tongue-tickling, this kadala kari is a traditional Kerala favourite that has now become well-known throughout the world as the best combination for soft, fluffy Appam ! To make kadala curry, combine the coriander seeds, fennel seeds and pandi chillies in a broad non-stick pan and dry roast on a medium flame for 3 minutes. Allow the mixture to cool completely. Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste. Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 1 tbsp of oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the chana along with the water in which they are cooked and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the curry and serve hot. This sumptuous easy kadala curry for puttu appam and dosa features cooked kala chana pepped up with a coconut-based masala that has a strong flavour of coriander seeds and fennel. A traditional tempering splattered over the curry adds to its rich flavour and aroma. This healthy black chick peas curry abounds in protein and fibre , both the nutrients which are weight loss friendly. But be careful to reduce the amount of oil used then. Heart patients can also enjoy this version of sabzi. Diabetics should relish not more than ½ serving of this Kerala special curry. This kadala curry is also a good source of many other nutrients like folic acid, B vitamins, iron, magnesium, phosphorus, potassium and zinc. With so many benefits to its credit, there is no reason to not include it in your diet. Enjoy this Kerala special puttu kadala curry with freshly-made Appam, Puttu, Dosa or hot rice. Although it tastes best when hot, it remains flavourful even when it cools down, so you can pack it in a tiffin box or even carry over any remainders for dinner. Enjoy kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | with recipe below.

A multi-layered, crisp paratha that is truly irresistible! The Laccha Paratha is generally considered tricky to make, and if you can prepare it well, you are considered an expert cook! Not to worry, the seemingly difficult plain flour paratha will be completely under your control after you try this recipe. Just follow the proportions and instructions meticulously, and prepare the table to enjoy a delicious meal of crispy, flaky Laccha Parathas with your favourite subzi and Pickles. Try with Palak Raita, Mint Raita,.

rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe | rose cookies is a crunchy and crispy snack which can be made in batches in advance and enjoyed with family and friends at tea time and during the festive mood. Learn how to make achappam. Eggless rose cookies - Christmas recipe are not cookies in the real sense, but are so called because they look like dainty roses. This traditional snack is believed to be of Anglo-Indian origin, and is made commonly during Christmas time. In the states of Kerala and Tamil Nadu it is quite often made during the festival of Diwali and a popular Diwali recipe. To make rose cookies, combine the plain flour, cornflour, sugar, cinnamon powder and baking soda in a deep bowl and mix well. Add approx. 3/4 cup of water gradually, mix well and whisk well to make a smooth batter of coating consistency. Heat the oil in a deep non-stick pan very well. Dip the rose cookie mould in the hot oil. And allow it to heat up for 2 to 3 minutes. Remove the rose cookie mould from the oil and dip half mould into the batter taking care that the mould is evenly coated with the batter. Dip the mould again in the hot oil and as the cookie cooks, loosen the cookies slightly using a fork and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Repeat steps 4 to 7 to make 24 more cookies. Just before serving, dust the cookies with the powdered sugar evenly and serve immediately. Achappam is made by coating a cinnamon-flavoured, mildly-sweet plain flour batter on a rose-shaped mould and deep-frying till crisp. The cookies are then dusted with powdered sugar, which gives them an additional appeal, both in terms of appearance and taste. These achu murukku can also be stored in an airtight container but make sure you cool them completely before storing, and do not sprinkle sugar till the time of serving, because if you sprinkle sugar and store, it will release water and make the cookies soggy. Tips for rose cookies. 1. Add the water gradually while making the dough, as the amount of water depends on the quality of the flour. It should be thick enough to coat the rose cookie mould and not of dropping consistency like a dosa batter. 2. Greasing the cookie mould by dipping in hot oil is necessary each time you fry a new cookie. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe.

ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india | with 19 amazing images. ribbon sev, also known as ribbon pakoda , ola pakoda or ottu pakoda in south india in south india is a broad, ribbon-shaped sev that is super crisp because of the perfect proportioning of rice flour, besan and butter. The dough for this deep-fried ottu pakoda is flavoured aptly with chilli powder and asafoetida, which give it a mildly-spicy taste. To get the ribbon pakoda shape, you need to use a ribbon shaped press mould, the one with vertical lines. ribbon sev | ribbon pakoda is prepared often during festivals for diwali snacks and ganesh chaturthi. You can surprise kids by serving the Ribbon Pakoda as long ribbons, but for the purpose of storing, you may allow it to cool, break it up gently into pieces of preferred sizes, and store in an airtight container. I would like to share some important tips to make the perfect ribbon pakoda. 1. Gradually, add water to form a dough. Knead into a soft dough. Taste for salt and spices at this stage and add more if required. If the dough is hard, it will be difficult to press through the mould and if the dough is very sticky and watery, it will cause the ribbon sev to break while it is pressed out through the press. We have used approx. ½ cup of water. 2. Hold the sev press over pan, turn the handle of machine and press out ribbons of the sev into hot oil. As ribbons are starting to fall into the oil, slowly move machine to form a single layer of separated sev. Multiple layers will yield uncooked ribbon sev. If you want a healthier option to deep fried ribbon murukku then try our baked ribbon sev recipe which is a perfect kids jar snack recipe. Enjoy this delicious ola pakoda with a cup of hot coffee! Given below are step by step photos of ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india.

vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with 30 amazing images. vegetable stew is a delicious and aromatic accompaniment that pairs perfectly with popular South Indian dishes like idlis (steamed rice cakes) and dosa (fermented crepe), or steamed rice. Here's a note on vegetable stew for idlis and dosas: vegetable stew for idlis and dosas is a flavorful and comforting dish that consists of a creamy coconut milk-based curry with a medley of vegetables. This stew is a popular side dish in South Indian cuisine and is often served alongside soft and fluffy idlis or crispy and savory dosas. The key component of vegetable stew is the coconut milk, which lends a rich and creamy texture to the dish. The mild sweetness and nuttiness of coconut milk complement the mild spices and vegetables, creating a harmonious and satisfying flavor profile. Common vegetables used in vegetable stew for idlis and dosas include carrots, potatoes, peas and French beans. These vegetables are cooked in a fragrant coconut milk broth infused with curry leaves, ginger and green chilies, resulting in a colorful and aromatic stew. Tempering spices like mustard seeds, cumin seeds, and whole dried red chilies in coconut oil adds depth and complexity to the vegetable stew, enhancing its overall flavor. Freshly grated coconut may also be added for an extra burst of coconut essence and texture. vegetable stew for idlis and dosas is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This wholesome and nutritious vegetable stew is not only a delicious accompaniment to idlis and dosas but also a balanced meal in itself. Packed with vitamins, fiber, and plant-based goodness from the vegetables and coconut milk, this stew provides a nourishing and satisfying dining experience. vegetable stew for South Indian food can also be known by the following names: 1. Vegetable Ishtu 2. Veg Kurma 3. Veg Korma 4. Mixed Vegetable Curry 5. Vegetable White Curry 6. South Indian Vegetable Curry 7. Coconut Milk Vegetable Curry These names may vary slightly depending on the region or specific recipe variations within South Indian cuisine. In conclusion, vegetable stew for idlis and dosas is a delightful and aromatic dish that enhances the dining experience when paired with South Indian favorites. Whether enjoyed for breakfast, brunch, or dinner, this stew adds a touch of comfort and flavor to every meal, making it a beloved choice among fans of South Indian cuisine. Pro tips for vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with step by step photos.
Goto Page: 1 2 

Top Recipes

Outbrain