50+ Delicious Easter Kerala Recipes You Must Try This Year

Easter is a time for celebration, and in Kerala, it is marked by grand feasts, traditional dishes, and an abundance of flavors. Known for its rich culinary traditions, Kerala offers a unique blend of spices, fresh ingredients, and flavors that are both comforting and delicious.

Whether you’re planning a family gathering or hosting a festive meal, Easter in Kerala is all about indulging in hearty meals, from spicy meats to delicate vegetable curries and delectable desserts.

The Easter spread in Kerala is a vibrant mix of dishes that reflect the region’s diverse cultural influences.

From mouth-watering beef curries to aromatic vegetable stews, and rich desserts like semiya payasam, Kerala’s Easter recipes are a perfect blend of tradition and flavor.

In this blog, we’ll explore over 50+ authentic Kerala Easter recipes, each designed to make your celebration unforgettable. So, roll up your sleeves and get ready to indulge in a true Kerala-style Easter feast!

50+ Delicious Easter Kerala Recipes You Must Try This Year

Kerala’s Easter celebrations are truly a culinary experience like no other. From the rich and flavorful curries to the soft and sweet desserts, every dish tells a story of tradition, culture, and family.

Whether you are looking to try something new or want to stick to time-tested favorites, the 50+ Kerala Easter recipes we’ve shared are perfect for making your holiday feast special.

These recipes are not just about food but about creating memories, sharing moments with loved ones, and embracing the vibrant flavors that make Kerala’s cuisine so unique.

As you prepare these dishes for Easter, remember that food in Kerala is a symbol of love and togetherness.

So gather your family, share a meal, and celebrate Easter the Kerala way with these irresistible dishes that will leave everyone asking for seconds!

Kerala Easter Special Appam with Chicken Stew

Appam and Chicken Stew is a classic combination that defines Kerala’s Easter morning. Soft, lacy appams paired with a fragrant and creamy chicken stew create a comforting and celebratory meal. This dish brings together the richness of coconut milk, the tenderness of chicken, and the subtle spices that Kerala cuisine is renowned for. It’s a meal that resonates with the warmth and love of festive gatherings.

Ingredients:

For the Appam:

• 2 cups raw rice (soaked for 4-5 hours)
• 1 cup cooked rice
• ½ cup coconut milk
• 1 tsp sugar
• 1 tsp instant yeast
• Salt to taste

For the Chicken Stew:

• 500 g chicken, cut into medium pieces
• 1 onion, sliced
• 1 carrot, diced
• 1 potato, cubed
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 2 green chilies, slit
• 1-inch piece ginger, finely chopped
• 2 cloves garlic, minced
• 1 tsp black pepper powder
• 1 small cinnamon stick
• 2 cloves
• 1 bay leaf
• 2 tbsp coconut oil
• Curry leaves

Instructions:

1. Prepare the Appam Batter:
   • Grind soaked rice, cooked rice, and coconut milk into a smooth batter.
   • Add sugar, yeast, and salt, mix well, and let it ferment for 6-8 hours.
2. Cook the Appams:
   • Heat a non-stick appam pan and pour a ladleful of batter in the center.
   • Swirl the pan to spread the batter thinly around the edges. Cover and cook until the edges are golden. Repeat for remaining batter.
3. Prepare the Chicken Stew:
   • Heat coconut oil in a pan, add cinnamon, cloves, bay leaf, and curry leaves, and sauté.
   • Add onions, ginger, garlic, and green chilies. Cook until soft.
   • Stir in chicken and sauté until it turns white. Add carrots, potatoes, and thin coconut milk.
   • Cover and cook until the chicken and vegetables are tender.
   • Add thick coconut milk and pepper powder. Simmer for 2-3 minutes.
4. Serve:
   • Pair the warm appams with the chicken stew for a delightful Easter breakfast.

Appam with Chicken Stew is a quintessential Easter delicacy in Kerala homes. The soft appams beautifully soak up the creamy stew, creating a symphony of flavors in every bite. Serve this meal to your loved ones, and watch as it becomes the star of your Easter feast.

Kerala Easter Kozhukatta (Sweet Rice Dumplings)

Kozhukatta is a beloved sweet treat in Kerala, often associated with Easter. These soft rice dumplings filled with a sweet mixture of jaggery and coconut are a delightful addition to the Easter spread. With their simplicity and unique flavor, Kozhukattas bring nostalgia and festive joy to the table.

Ingredients:

• 1 cup rice flour
• 1 cup water
• A pinch of salt
• 1 cup grated coconut
• ½ cup jaggery (melted and strained)
• 1 tsp cardamom powder

Instructions:

1. Prepare the Dough:
   • Boil water with a pinch of salt. Add rice flour and mix until it forms a smooth dough. Allow to cool slightly, then knead well.
2. Prepare the Filling:
   • Heat jaggery syrup in a pan, add grated coconut and cardamom powder. Cook until the mixture thickens slightly.
3. Shape the Kozhukattas:
   • Take a small portion of the dough, flatten it into a disc, and place a spoonful of filling in the center. Seal and shape into a ball.
4. Steam the Kozhukattas:
   • Steam the dumplings for 10-12 minutes until they are firm and cooked.
5. Serve:
   • Enjoy these warm, sweet Kozhukattas with a cup of tea or as part of your Easter desserts.

Kozhukatta is more than just a snack; it’s a symbol of tradition and togetherness. These sweet dumplings add a nostalgic charm to Easter, making it extra special for family and guests alike.

Kerala Easter Roast Duck

Duck roast is a luxurious Kerala Easter dish that takes center stage at festive meals. Infused with aromatic spices and slow-cooked to perfection, this dish delivers an explosion of flavors. The tender, juicy duck meat paired with its spiced, caramelized gravy is a gastronomic delight that elevates any celebration.

Ingredients:

• 1 whole duck (cleaned and cut into pieces)
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp turmeric powder
• 2 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 2 tbsp vinegar
• Curry leaves
• 3 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the Duck:
   • Rub the duck pieces with turmeric, chili powder, vinegar, and salt. Marinate for 2 hours.
2. Prepare the Roast:
   • Heat coconut oil in a heavy-bottomed pan. Add curry leaves, sliced onions, and green chilies. Sauté until golden brown.
   • Add ginger-garlic paste and tomatoes, cook until soft.
   • Stir in coriander powder, remaining chili powder, and garam masala. Cook until oil separates.
   • Add the marinated duck and mix well. Cover and cook on low heat until the duck is tender and the gravy thickens.
3. Serve:
   • Garnish with fresh curry leaves and serve with rice, appam, or parotta.

Kerala Roast Duck is the ultimate Easter main course, combining rich spices and tender meat for a flavor-packed experience. This dish is sure to impress your guests and leave them craving for more, making your Easter celebration truly unforgettable.

Kerala Easter Puttu with Kadala Curry

Puttu with Kadala Curry is a wholesome and iconic Kerala breakfast that often finds its way to the Easter table. Soft, steamed rice flour layered with coconut (puttu) paired with a hearty black chickpea curry makes for a filling and satisfying meal. This dish represents the essence of Kerala’s culinary heritage and is perfect for a festive morning.

Ingredients:

For the Puttu:

• 2 cups rice flour
• 1 cup grated coconut
• Water as needed
• A pinch of salt

For the Kadala Curry:

• 1 cup black chickpeas (soaked overnight)
• 1 onion, sliced
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 cup coconut milk
• Curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Prepare the Puttu:
   • Mix rice flour with a pinch of salt and sprinkle water gradually, mixing until the texture resembles wet sand.
   • In a puttu maker, layer grated coconut and rice flour mixture alternately, starting with coconut. Steam for 5-7 minutes.
2. Prepare the Kadala Curry:
   • Pressure cook black chickpeas with turmeric and salt until tender.
   • Heat coconut oil in a pan, add curry leaves and sliced onions, and sauté until golden.
   • Add ginger-garlic paste and cook until fragrant. Add tomatoes and cook until soft.
   • Mix in chili powder, coriander powder, and garam masala. Add cooked chickpeas and coconut milk. Simmer for 5 minutes.
3. Serve:
   • Pair the warm puttu with the flavorful kadala curry and enjoy a festive breakfast.

Puttu and Kadala Curry is a timeless Kerala dish that brings comfort and satisfaction to any meal. Its simplicity and rich flavors make it a must-have for Easter, offering a taste of home and tradition.

Kerala Easter Fish Molee

Fish Molee, a mildly spiced and creamy fish curry, is a Kerala specialty often reserved for festive occasions like Easter. The dish combines tender fish cooked in coconut milk with subtle spices, creating a luscious gravy that pairs perfectly with appam or rice. Its light and delicate flavor profile make it a favorite among all age groups.

Ingredients:

• 500 g fish (pomfret or kingfish, cleaned and cut into pieces)
• 1 onion, sliced
• 2 tomatoes, sliced
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 1 tbsp lime juice
• Curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the Fish:
   • Rub the fish pieces with turmeric, salt, and lime juice. Set aside for 15 minutes.
2. Cook the Curry:
   • Heat coconut oil in a pan, add curry leaves, onions, and green chilies. Sauté until soft.
   • Add ginger-garlic paste and tomatoes, cook until the tomatoes turn mushy.
   • Pour in thin coconut milk and bring to a gentle boil. Add the fish pieces and cook until tender.
   • Stir in thick coconut milk and simmer for 2 minutes without boiling.
3. Serve:
   • Serve this creamy fish molee with appam or steamed rice for a delightful Easter meal.

Fish Molee embodies the subtle elegance of Kerala cuisine. Its delicate coconut milk base and tender fish pieces make it a standout dish for Easter celebrations, leaving your guests impressed with its unique flavors.

Kerala Easter Palada Payasam

Palada Payasam is a quintessential dessert that completes every Kerala festive meal, especially on Easter. Made with rice ada, milk, and sugar, this creamy and luscious payasam is slow-cooked to perfection. Its rich texture and caramelized flavor make it an irresistible treat to end your Easter feast.

Ingredients:

• 1 cup rice ada
• 1 liter full-fat milk
• 1 cup sugar
• 2 tbsp ghee
• ½ tsp cardamom powder
• 1 tbsp cashews (optional)
• 1 tbsp raisins (optional)

Instructions:

1. Prepare the Ada:
   • Cook rice ada in boiling water until soft. Drain and rinse in cold water.
2. Prepare the Payasam:
   • In a heavy-bottomed pan, heat ghee and sauté cashews and raisins (if using) until golden. Remove and set aside.
   • Add milk to the pan and bring to a boil. Simmer and stir frequently until it reduces slightly.
   • Add cooked ada and sugar, and continue cooking on low heat, stirring until the payasam thickens and develops a caramelized color.
   • Stir in cardamom powder and garnish with cashews and raisins.
3. Serve:
   • Serve warm or chilled as a sweet conclusion to your Easter feast.

Palada Payasam is a cherished dessert that brings a touch of sweetness and tradition to the Easter celebration. Its creamy richness and delicate flavor make it a perfect finale to a sumptuous Kerala-style meal.

Kerala Easter Duck Curry

Duck curry is a luxurious and flavorful dish that is a staple in Kerala’s Easter celebrations. Known for its rich and aromatic spices, the tender duck meat absorbs the bold flavors of the curry, making each bite a delight. This dish, slow-cooked with coconut and spices, pairs perfectly with steamed rice or appam, making it a showstopper on the Easter table.

Ingredients:

• 1 whole duck (cut into pieces)
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 cup coconut milk (thick)
• 1 cup coconut milk (thin)
• 1 sprig curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the Duck:
   • In a bowl, marinate the duck pieces with turmeric, red chili powder, coriander powder, salt, and ginger-garlic paste. Let it sit for 30 minutes.
2. Prepare the Curry:
   • Heat coconut oil in a heavy-bottomed pan. Add curry leaves and sliced onions, sauté until the onions turn golden brown.
   • Add tomatoes, green chilies, and ginger-garlic paste. Cook until the tomatoes soften.
   • Add the marinated duck pieces, mix well, and cook for 5-10 minutes, allowing the spices to coat the meat.
   • Add thin coconut milk, bring to a boil, and simmer on low heat until the duck is tender (approximately 45 minutes to 1 hour).
   • Once the duck is cooked through, add thick coconut milk and garam masala. Simmer for an additional 5-10 minutes.
3. Serve:
   • Garnish with fresh curry leaves and serve hot with rice, appam, or parotta.

Kerala Duck Curry is a flavorful and aromatic dish that is perfect for Easter celebrations. The blend of spices, tender duck, and creamy coconut milk creates a hearty and satisfying meal. It’s a true testament to the rich culinary traditions of Kerala, offering a festive and delicious option for your Easter feast.

Kerala Easter Egg Curry

Egg curry is a popular dish in Kerala, and it’s especially beloved during festive occasions like Easter. This flavorful curry, with its aromatic spices and rich gravy made from coconut milk, is the perfect accompaniment to rice, appam, or even bread. The tender eggs absorb all the flavors of the curry, making it a comforting and satisfying dish for any meal.

Ingredients:

• 6 hard-boiled eggs (peeled)
• 1 onion, finely sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 cup coconut milk (thick)
• 1 cup coconut milk (thin)
• Curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Prepare the Curry:
   • Heat coconut oil in a pan. Add curry leaves and sliced onions, sauté until golden brown.
   • Add ginger-garlic paste and green chilies, sauté until fragrant.
   • Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil begins to separate.
   • Add thin coconut milk and bring the curry to a boil. Reduce the heat and simmer for 5 minutes.
   • Gently add the hard-boiled eggs to the curry, making sure they are submerged in the gravy.
   • Add thick coconut milk and garam masala. Simmer on low heat for another 5 minutes, allowing the eggs to absorb the flavors.
2. Serve:
   • Garnish with fresh curry leaves and serve hot with rice, appam, or chapati.

Egg Curry is a comforting and flavorful dish that brings a touch of warmth and richness to your Easter table. The combination of tender eggs and aromatic coconut gravy makes this dish a perfect choice for a festive meal. It’s simple yet indulgent, ensuring that your Easter celebration is complete with this beloved Kerala classic.

Kerala Easter Sadhya (Vegetarian Feast)

Sadhya is a traditional vegetarian feast that is often served on Kerala’s festive occasions, including Easter. A typical Sadhya consists of a variety of vegetarian dishes, including rice, curries, pickles, and papadum. The grand spread offers a variety of textures, flavors, and colors, making it a celebratory meal for the whole family.

Ingredients (for a basic Sadhya spread):

Rice:
2 cups basmati rice
Salt to taste

Vegetable Stew:
2 cups mixed vegetables (carrot, potato, peas, beans)
1 onion, sliced
1 tbsp ginger-garlic paste
1 cup coconut milk
1 sprig curry leaves
2 tbsp coconut oil
Salt to taste

Avial:
2 cups mixed vegetables (carrot, beans, drumstick, pumpkin, raw banana)
1 cup grated coconut
1 tsp cumin seeds
1 tbsp yogurt
Salt to taste

Thoran (Cabbage Thoran):
2 cups cabbage, finely chopped
1 onion, chopped
1 green chili, slit
1 tsp mustard seeds
1 tbsp coconut oil
Salt to taste

Pickle and Papadam:
Mango pickle
Papadam (fried or roasted)

Instructions:

1. Prepare the Rice:
   • Cook the rice in water with a pinch of salt. Fluff the rice once cooked and set aside.
2. Prepare the Vegetable Stew:
   • Heat coconut oil in a pan, sauté onions, ginger-garlic paste, and curry leaves until fragrant.
   • Add the mixed vegetables, salt, and thin coconut milk. Cook until the vegetables are tender.
   • Stir in thick coconut milk and simmer for a few minutes until the stew thickens.
3. Prepare the Avial:
   • Cook the mixed vegetables with water and salt until they are tender.
   • Grind the grated coconut with cumin seeds and yogurt to make a smooth paste.
   • Add the coconut paste to the cooked vegetables and cook for a few more minutes.
   • Garnish with coconut oil and curry leaves.
4. Prepare the Thoran:
   • Heat coconut oil, add mustard seeds, and sauté onions, green chili, and curry leaves.
   • Add the chopped cabbage, salt, and cook on medium heat, stirring occasionally.
   • Once the cabbage is tender, mix in grated coconut and cook for another 2 minutes.
5. Serve:
   • Serve the rice with the vegetable stew, avial, thoran, pickle, and papadam on a banana leaf for an authentic Kerala Sadhya experience.

Kerala Sadhya is a grand, elaborate meal that brings together a variety of flavors and textures, each dish offering its own unique taste. It’s not just about food; it’s about celebration, tradition, and the joy of sharing a meal with family and friends. Perfect for Easter, this meal offers a vibrant and wholesome spread that will make your festive occasion truly memorable.

Kerala Easter Prawn Curry

Kerala Prawn Curry is a flavorful, tangy, and aromatic dish that is an absolute delight for seafood lovers. The succulent prawns are simmered in a spicy, tangy coconut-based gravy with a blend of traditional Kerala spices. This dish is a perfect combination of heat from green chilies, sourness from tamarind, and the richness of coconut milk, making it a great choice for a festive Easter spread.

Ingredients:

• 500g prawns, cleaned and deveined
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 tbsp coconut oil
• 1 tbsp tamarind paste
• 1 cup thin coconut milk
• ½ cup thick coconut milk
• Salt to taste

Instructions:

1. Prepare the Curry Base:
   • Heat coconut oil in a heavy pan. Add mustard seeds and curry leaves. Once they splutter, add the sliced onions and sauté until golden brown.
   • Add ginger-garlic paste and green chilies, cook until fragrant.
   • Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes break down and the oil separates.
2. Add the Prawns:
   • Add the prawns to the pan and cook for 3-4 minutes, allowing them to absorb the flavors.
   • Add tamarind paste and thin coconut milk. Bring to a boil and simmer for 5-10 minutes until the prawns are cooked through.
3. Finish the Curry:
   • Stir in thick coconut milk and garam masala. Simmer for an additional 5 minutes, allowing the curry to thicken slightly.
4. Serve:
   • Garnish with fresh curry leaves and serve hot with rice, appam, or parotta.

Kerala Prawn Curry is a flavorful and aromatic dish that brings the taste of the coast to your table. The combination of fresh prawns, tangy tamarind, and rich coconut milk creates a perfectly balanced curry that will be a highlight at your Easter celebration. It pairs wonderfully with rice or traditional Kerala breads, making it a perfect choice for a festive meal.

Kerala Easter Fish Moilee

Fish Moilee is a light, aromatic, and creamy fish curry that is incredibly popular in Kerala, especially during festive occasions like Easter. The dish is made with fresh fish simmered in a mild coconut milk-based gravy, with a subtle balance of flavors from ginger, garlic, green chilies, and curry leaves. This delicately spiced curry is best served with steamed rice or appam and adds an elegant touch to any Easter spread.

Ingredients:

• 500g firm white fish (like kingfish or tilapia)
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 1 cup thin coconut milk
• ½ cup thick coconut milk
• 1 tbsp coconut oil
• 1 sprig curry leaves
• Salt to taste
• 1 tbsp lemon juice

Instructions:

1. Prepare the Fish:
   • Clean the fish pieces and marinate them with turmeric powder, black pepper, and salt. Set aside for 10 minutes.
2. Prepare the Curry Base:
   • Heat coconut oil in a large pan. Add curry leaves and sliced onions, sautéing until golden brown.
   • Add ginger-garlic paste and green chilies, sauté until fragrant.
   • Add chopped tomatoes and cook until they soften.
3. Simmer the Fish:
   • Add thin coconut milk to the pan and bring it to a gentle boil. Once the coconut milk starts boiling, carefully add the fish pieces.
   • Cover the pan and cook for about 10-15 minutes, allowing the fish to cook through and absorb the flavors of the curry.
4. Finish the Curry:
   • Add thick coconut milk to the curry and stir gently. Simmer for another 5 minutes.
   • Add lemon juice and adjust salt to taste.
5. Serve:
   • Serve the Fish Moilee hot, garnished with curry leaves, and enjoy with rice or appam.

Kerala Fish Moilee is a fragrant, creamy, and light curry that perfectly complements the natural flavors of the fish. With its gentle spices and coconut milk, this dish is not overly rich but full of flavor, making it a great choice for your Easter feast. It offers a beautiful balance of tanginess and sweetness, making it a delightful addition to any festive meal.

Kerala Easter Appam (Rice Pancakes)

Appam is a traditional Kerala dish that is a must-have during festive occasions, including Easter. These soft, fluffy rice pancakes are made with fermented rice batter, creating a slight sourness that pairs beautifully with coconut-based curries. Appam is typically served with a variety of dishes like stew, curry, or egg curry, and is perfect for soaking up flavorful gravies.

Ingredients:

• 1 ½ cups rice flour
• ½ cup cooked rice (preferably leftover)
• 1 tsp sugar
• 1 tsp active dry yeast
• ½ tsp salt
• 1 ½ cups warm water (for batter)
• 1 tbsp coconut milk
• Coconut oil for greasing

Instructions:

1. Prepare the Batter:
   • In a bowl, combine rice flour, cooked rice, sugar, and salt.
   • In a separate small bowl, dissolve yeast in warm water and let it activate for 5 minutes.
   • Add the yeast mixture to the rice flour mixture and knead into a smooth batter. Add more water as needed to achieve a thick pancake-like consistency.
   • Cover the batter and let it ferment for 4-6 hours or overnight.
2. Cook the Appam:
   • Heat an appam pan or non-stick skillet on medium heat. Grease lightly with coconut oil.
   • Pour a ladleful of the batter into the center of the pan, then tilt the pan in a circular motion to spread the batter around the edges, leaving a thicker center.
   • Cover the pan with a lid and cook for 3-5 minutes, until the edges are crisp and the center is soft and fluffy.
3. Serve:
   • Remove the appam from the pan and serve immediately with Kerala curries like duck curry, vegetable stew, or egg curry.

Appam is the quintessential accompaniment to any Kerala curry and is perfect for Easter meals. With its delicate, soft center and crispy edges, it soaks up curries beautifully, making it an ideal match for your rich and flavorful dishes. The process of fermentation gives the appam its slight tang, which enhances the overall dining experience, bringing authenticity and tradition to your festive spread.

Kerala Easter Beef Ularthiyathu (Beef Stir Fry)

Beef Ularthiyathu is a quintessential Kerala-style dry beef dish, where tender chunks of beef are slow-cooked with a blend of robust spices and coconut. It is a favorite for festive occasions like Easter, as it brings together a delightful balance of heat, richness, and flavor. The dish is cooked until the beef is perfectly tender, and the spices infuse deep into the meat, making it an irresistible treat that pairs beautifully with rice or appam.

Ingredients:

• 500g beef, cut into cubes
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 3-4 green chilies, slit
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 sprig curry leaves
• 1 tbsp mustard seeds
• 1 tbsp vinegar
• 1 tbsp coconut oil
• 1/4 cup grated coconut
• Salt to taste

Instructions:

1. Marinate the Beef:
   • In a bowl, combine beef with turmeric powder, red chili powder, coriander powder, salt, and vinegar. Let it marinate for at least 30 minutes.
2. Cook the Beef:
   • Heat coconut oil in a heavy-bottomed pan. Add mustard seeds and curry leaves, allowing them to splutter.
   • Add onions and sauté until they turn golden brown. Then add ginger-garlic paste and cook until fragrant.
   • Add chopped tomatoes and cook until softened.
3. Simmer the Beef:
   • Add the marinated beef to the pan. Stir to coat the meat with the spices. Add a little water and cook covered for 30-40 minutes on low heat until the beef is tender and the gravy thickens.
4. Finish the Dish:
   • Once the beef is cooked, add grated coconut to the pan and sauté the mixture for another 5-10 minutes, allowing the coconut to roast and coat the beef.
5. Serve:
   • Serve the Beef Ularthiyathu hot with rice or appam.

Beef Ularthiyathu is a flavorful and satisfying dish, perfect for any Kerala Easter meal. The tender beef combined with the aromatic spices and roasted coconut makes it a rich and deeply satisfying dish. The slow cooking process ensures that the beef soaks up all the flavors, making it a must-have for those who love the bold, spicy flavors of Kerala cuisine. This dish is guaranteed to be a crowd-pleaser at your Easter feast.

Kerala Easter Vegetable Stew

Kerala Vegetable Stew is a light, creamy, and aromatic dish made with an assortment of vegetables cooked in coconut milk and flavored with subtle spices. It’s a perfect contrast to the rich and heavy meats often served during Easter, offering a mild yet flavorful option for those who prefer vegetarian dishes. The stew pairs beautifully with appam, making it a staple in Kerala’s festive feasts.

Ingredients:

• 2 carrots, diced
• 2 potatoes, diced
• 1 cup green beans, chopped
• 1/2 cup peas
• 1 onion, sliced
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp black pepper powder
• 1 tsp turmeric powder
• 1 sprig curry leaves
• 1 cup thin coconut milk
• 1/2 cup thick coconut milk
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Prepare the Vegetables:
   • In a large pot, add the diced carrots, potatoes, green beans, and peas. Add water to cover the vegetables and cook until they are tender.
2. Prepare the Stew Base:
   • In a separate pan, heat coconut oil and sauté onions, ginger-garlic paste, and green chilies until fragrant.
   • Add chopped tomatoes, turmeric powder, black pepper powder, and salt, cooking until the tomatoes soften.
3. Combine and Simmer:
   • Once the vegetables are cooked, add the sautéed spice mixture to the pot of vegetables. Stir to combine.
   • Add thin coconut milk and bring it to a boil. Reduce heat and simmer for about 10 minutes.
4. Finish the Stew:
   • Stir in thick coconut milk and curry leaves, then simmer for another 5 minutes. Adjust seasoning as needed.
5. Serve:
   • Serve the Vegetable Stew hot with appam.

Kerala Vegetable Stew is a fragrant, creamy dish that offers a light yet satisfying option for Easter meals. The subtle flavors of coconut milk and the fresh, tender vegetables make it a comforting dish that complements the rich curries and meats typically served during the festival. Its delicate spice profile and creamy texture make it a great pairing with appam, adding balance and variety to your Easter spread.

Kerala Easter Sadyas (Banana Chips)

Banana chips are a classic snack served during the Kerala Sadya (traditional feast), and they are a perfect accompaniment to any Kerala Easter meal. These crispy chips, made from raw banana and fried in coconut oil, are perfectly spiced with a touch of turmeric and salt. They add a satisfying crunch and a burst of flavor, enhancing the overall dining experience.

Ingredients:

• 2 raw bananas (green bananas)
• 1 tbsp turmeric powder
• 1 tsp salt
• Coconut oil for frying

Instructions:

1. Prepare the Bananas:
   • Peel the raw bananas carefully. Use a mandoline slicer to slice them thinly, ensuring that the slices are uniform for even frying.
2. Soak and Season:
   • Soak the banana slices in water to prevent them from browning. Drain the water and place the slices on a clean cloth to dry completely.
   • In a bowl, mix turmeric powder and salt. Toss the banana slices in the mixture until well-coated.
3. Fry the Chips:
   • Heat coconut oil in a frying pan over medium heat. Once the oil is hot, fry the banana slices in batches until golden and crispy.
4. Drain and Serve:
   • Remove the chips from the oil and place them on a paper towel to drain excess oil. Allow them to cool before serving.
5. Serve:
   • Serve the Banana Chips as a crispy snack or side dish during your Easter feast.

Banana chips are an iconic Kerala snack that adds a wonderful crunch to your Easter celebration. These chips, fried to perfection in coconut oil, carry the distinct flavors of Kerala and serve as a perfect accompaniment to the main meal or as a snack. The simplicity of raw banana, turmeric, and salt results in a treat that is both crispy and flavorful, and it’s sure to be a favorite for both adults and children at your festive table.

Note: More recipes are coming soon!