50+ Mouthwatering Easter Traditional Kerala Recipes You Must Try

Easter in Kerala is a time for family gatherings, festive celebrations, and, of course, indulgent feasts.

With its rich culinary heritage, Kerala offers a wide array of traditional dishes that elevate the festive mood and bring families together.

Whether you’re preparing for a grand Easter dinner or a cozy meal with loved ones, the flavors of Kerala will surely make the occasion memorable.

From hearty curries and savory snacks to mouthwatering desserts, Kerala’s Easter menu is a true reflection of the state’s cultural diversity and love for fresh, aromatic ingredients.

In this blog, we’ve curated a collection of over 50 traditional Kerala recipes to help you celebrate Easter in the most authentic and delicious way.

These recipes highlight the unique flavors of Kerala, using ingredients like coconut, spices, rice, seafood, and fresh produce.

Whether you’re a fan of spicy meat curries or rich, creamy desserts, you’ll find the perfect dish to share with friends and family this Easter.

So, roll up your sleeves, get your ingredients ready, and dive into these incredible dishes that will take your Easter feast to the next level!

50+ Mouthwatering Easter Traditional Kerala Recipes You Must Try

Kerala’s Easter celebrations are not just about observing traditions but about embracing the joy of cooking and sharing hearty, flavorful meals with loved ones.

With these 50+ traditional Kerala recipes, you can recreate the tastes and aromas that define the festive season in the region.

From the spicy depth of mutton curries to the sweet indulgence of coconut-based desserts, each dish brings a unique taste of Kerala’s culinary history.

Whether you’re making these recipes for the first time or continuing a cherished family tradition, these dishes are sure to leave a lasting impression on your Easter table.

So, gather your ingredients, invite your loved ones, and embark on a culinary journey through Kerala this Easter!

Kerala Easter Chicken Curry

This rich and flavorful Kerala-style chicken curry is a festive delight during Easter celebrations. With its aromatic blend of spices and tender chicken cooked in a coconut-based gravy, it’s the perfect dish to pair with appams or Kerala parathas. A true staple of Kerala’s Easter traditions, this curry offers a perfect balance of heat and sweetness, making it a crowd-pleaser.

Ingredients:

• 1 kg chicken (cut into pieces)
• 2 medium onions (sliced)
• 2 tomatoes (chopped)
• 1 tbsp ginger-garlic paste
• 2 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp fennel seeds
• 1/2 tsp black pepper powder
• 1 cup coconut milk
• 2 tbsp coconut oil
• 2 sprigs curry leaves
• 1 tbsp vinegar
• Salt to taste

Method:

1. Heat coconut oil in a large pan and sauté the fennel seeds until they crackle.
2. Add the sliced onions and curry leaves, and cook until the onions turn golden brown.
3. Add the ginger-garlic paste and sauté for a minute. Then, add the chopped tomatoes and cook until they soften.
4. Add the red chili powder, turmeric powder, coriander powder, and black pepper powder. Stir well and cook the masala for a couple of minutes until the oil separates.
5. Add the chicken pieces, salt, and mix everything together. Let the chicken cook for 5-7 minutes, allowing it to absorb the spices.
6. Pour in the coconut milk and vinegar, mix well, and let the curry simmer for 20-30 minutes, or until the chicken is tender and the flavors meld together.
7. Adjust salt and spice levels to taste, and garnish with fresh curry leaves before serving.

The Kerala Easter Chicken Curry is a comforting dish with layers of flavor. The combination of coconut milk with the warming spices creates a curry that is rich yet balanced. It pairs wonderfully with traditional Kerala breads like appam, making it a standout dish for any festive meal. Whether you are celebrating Easter or any special occasion, this dish promises to bring a taste of Kerala’s authentic flavors to your table.

Kerala Easter Egg Roast

This egg roast, a beloved dish during Easter celebrations in Kerala, is made by gently frying boiled eggs in a spicy, flavorful onion and tomato gravy. It’s a perfect accompaniment to Kerala paratha or rice. The richness of the gravy combined with the mild eggs makes this dish both filling and satisfying, ideal for an Easter feast.

Ingredients:

• 6 eggs (boiled and peeled)
• 2 large onions (sliced thin)
• 2 tomatoes (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp fennel seeds
• 2 tbsp coconut oil
• 2 sprigs curry leaves
• Salt to taste
• 1 tbsp vinegar
• Fresh cilantro leaves for garnish

Method:

1. Heat coconut oil in a pan, add fennel seeds, and sauté until they begin to crackle.
2. Add the sliced onions and curry leaves, frying until the onions become soft and golden.
3. Stir in the ginger-garlic paste, and cook for a minute before adding chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate.
4. Add the red chili powder, turmeric powder, coriander powder, and salt. Mix everything well and cook the masala for a couple of minutes.
5. Add vinegar and the boiled eggs, and carefully coat the eggs with the spicy gravy. Let them cook for about 5 minutes, allowing the eggs to soak in the flavors.
6. Garnish with fresh cilantro leaves and serve hot.

The Kerala Easter Egg Roast is a flavorful dish that combines the simplicity of boiled eggs with the intensity of spices. The gravy is rich and aromatic, and the eggs, having absorbed the masala, deliver a delicious bite. It’s a simple yet satisfying dish, perfect for pairing with any rice or bread, making it a must-have during Easter celebrations.

Kerala Easter Appam with Stew

Appam, a soft and slightly tangy rice pancake, is a quintessential dish in Kerala, especially during Easter. When paired with a mild, coconut-based stew, it becomes the perfect Easter breakfast or lunch. The stew is made with vegetables like carrots, potatoes, and peas, simmered in a fragrant coconut milk sauce, and the appam provides a lovely texture to soak up the rich stew.

Ingredients for Appam:

• 1 cup rice flour
• 1/4 cup coconut milk
• 1/2 tsp sugar
• 1/2 tsp yeast
• Salt to taste
• Water (as needed)

Ingredients for Stew:

• 2 potatoes (peeled and chopped)
• 1 carrot (peeled and chopped)
• 1/2 cup peas
• 1 onion (sliced)
• 1 tsp ginger-garlic paste
• 1/2 cup coconut milk
• 2-3 green chilies (slit)
• 1 sprig curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method for Appam:

1. In a bowl, combine rice flour, sugar, and salt. Dissolve the yeast in a little warm water, then add it to the flour mixture along with coconut milk and enough water to make a batter.
2. Cover the batter and allow it to ferment for about 8-10 hours or overnight.
3. Heat a non-stick appam pan and pour a ladleful of batter into it. Swirl the pan to spread the batter evenly along the edges, leaving the center slightly thicker.
4. Cover the pan and cook for 2-3 minutes until the appam turns soft and golden at the edges. Remove and set aside.

Method for Stew:

1. Heat coconut oil in a pot and sauté the sliced onions, curry leaves, and green chilies until the onions turn soft.
2. Add the ginger-garlic paste and cook for a minute, then add the chopped vegetables (potatoes, carrots, and peas). Stir well for a couple of minutes.
3. Add water to cover the vegetables, season with salt, and cook until the vegetables are tender.
4. Pour in the coconut milk, stir gently, and simmer for 5 minutes, ensuring the stew is well-combined but not overcooked.
5. Adjust salt to taste and serve hot with appams.

Appam with stew is the epitome of Kerala’s Easter breakfast tradition. The appams, with their soft, pillowy texture, complement the coconut-based vegetable stew beautifully. The stew’s mild flavor allows the coconut to shine through, offering a delicate sweetness that enhances the flavor of the appam. This dish not only serves as a filling meal but also brings together the simplicity of Kerala’s cuisine and the festive spirit of Easter. It’s a must-try for anyone seeking an authentic Kerala Easter experience.

Kerala Easter Puttu with Kadala Curry

Puttu, a traditional Kerala dish made of steamed rice flour and grated coconut, is a staple breakfast or snack, especially during Easter celebrations. Paired with Kadala Curry (black chickpea curry), this dish forms a hearty and satisfying meal. The combination of the steamed puttu and the spicy, coconut-based curry brings together the best of Kerala’s culinary heritage.

Ingredients for Puttu:

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

Ingredients for Kadala Curry:

• 1 cup black chickpeas (soaked overnight)
• 2 large onions (sliced)
• 2 tomatoes (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp coconut oil
• 1/2 cup coconut milk
• 2 sprigs curry leaves
• Salt to taste

Method for Puttu:

1. In a bowl, combine the rice flour and grated coconut. Add a pinch of salt.
2. Gradually add water to the mixture and knead into a crumbly dough. The dough should be slightly moist but not wet.
3. Fill a puttu maker with a layer of coconut at the bottom, then add the rice flour mixture, and top it with another layer of coconut.
4. Steam the puttu for about 10-15 minutes until cooked through.
5. Remove and serve hot.

Method for Kadala Curry:

1. Heat coconut oil in a pan, add curry leaves, and sauté the onions until they become soft and translucent.
2. Add the ginger-garlic paste and cook for a minute before adding the tomatoes. Cook until the tomatoes soften.
3. Stir in the turmeric, chili powder, coriander powder, and salt. Cook the spices for a couple of minutes until the oil begins to separate.
4. Add the soaked black chickpeas along with enough water to cover them. Pressure cook the mixture for 15-20 minutes until the chickpeas are soft.
5. Once the chickpeas are tender, add coconut milk and let it simmer for 5 minutes. Adjust seasoning if necessary.
6. Serve the Kadala Curry hot with Puttu.

Puttu with Kadala Curry is a quintessential Kerala dish that showcases the region’s love for rice and coconut. The soft, steamed puttu, with its perfect texture, pairs beautifully with the flavorful, spiced chickpea curry. The richness of the coconut milk in the curry complements the simplicity of the puttu, making it a beloved dish on Easter morning. This dish is filling, nutritious, and truly representative of Kerala’s traditional breakfast offerings.

Kerala Easter Beef Ularthiyathu

Beef Ularthiyathu (Kerala-style dry-fried beef) is a signature dish enjoyed during festive occasions, including Easter. The tender beef is cooked with a combination of aromatic spices and then fried to perfection. This dry-fried dish is packed with flavor and is often served with rice or paratha, making it an ideal dish for large gatherings.

Ingredients:

• 500g beef (cut into small cubes)
• 2 large onions (sliced thin)
• 1 tbsp ginger-garlic paste
• 2 tomatoes (chopped)
• 2 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp coconut oil
• 2 sprigs curry leaves
• 1 tsp black pepper powder
• Salt to taste

Method:

1. Heat coconut oil in a heavy-bottomed pan. Add curry leaves and sliced onions, frying until the onions become golden and crispy.
2. Add ginger-garlic paste and sauté for a minute before adding chopped tomatoes. Cook until the tomatoes become soft and oil separates from the masala.
3. Add the red chili powder, turmeric powder, coriander powder, garam masala, and salt. Stir well and cook the spices for a couple of minutes.
4. Add the beef cubes to the pan, mixing them well with the spices. Cook for 10 minutes on medium heat, allowing the beef to absorb the flavors.
5. Add about 1/2 cup of water, cover the pan, and let the beef cook for 30-40 minutes until tender.
6. Once the beef is cooked and tender, increase the heat to medium-high and cook uncovered, allowing the moisture to evaporate and the beef to fry in the spices.
7. Sprinkle black pepper powder and stir-fry until the beef becomes dry and crispy.
8. Garnish with fresh curry leaves and serve hot with rice or paratha.

Beef Ularthiyathu is a popular and hearty dish perfect for celebrations like Easter. The tender beef, rich in spices, is slow-cooked to absorb the deep, aromatic flavors. As the dish finishes cooking, the beef crisps up, giving it a satisfying texture that complements the bold spices. It pairs excellently with Kerala rice or soft parathas, making it a standout dish for any festive occasion.

Kerala Easter Fish Moilee (Fish Stew)

Fish Moilee is a mild, creamy coconut milk-based stew with fish, often prepared for special occasions like Easter in Kerala. The gentle flavors of the coconut milk, combined with tender fish, make this dish a soothing and comforting option for any Easter feast. It’s a perfect combination of warmth, spice, and creaminess.

Ingredients:

• 500g fish (preferably kingfish or pomfret)
• 1 large onion (sliced)
• 1 tomato (chopped)
• 1-inch piece ginger (sliced)
• 2 green chilies (slit)
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 cup coconut milk
• 2 tbsp coconut oil
• 1 sprig curry leaves
• Salt to taste

Method:

1. Heat coconut oil in a large pan. Add curry leaves, sliced ginger, green chilies, and sliced onions. Sauté until the onions turn soft and golden brown.
2. Add the chopped tomatoes and cook until they soften and release their juices.
3. Stir in the turmeric powder, black pepper powder, and salt. Cook the spices for a couple of minutes.
4. Add the fish pieces to the pan, carefully mixing them into the masala. Let the fish cook for 5-7 minutes on medium heat.
5. Pour in the coconut milk, mix gently, and bring to a simmer. Let it cook for an additional 10-15 minutes, allowing the flavors to blend together.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh curry leaves.

Fish Moilee is a mild yet flavorful dish that perfectly balances the creamy coconut milk and delicate fish. The dish is light but deeply satisfying, making it an ideal choice for a festive Easter lunch or dinner. The subtle spices and richness of the coconut milk create a comforting stew that pairs wonderfully with rice or appam, offering a true taste of Kerala’s coastal cuisine.

Kerala Easter Vegetable Stew

A delightful vegetarian dish, the Kerala Vegetable Stew is a popular Easter recipe that combines a variety of vegetables cooked in a rich and fragrant coconut milk base. The mild spicing, with the hint of curry leaves and ginger, makes it a comforting dish, perfect to be served with appam or idiyappam. The stew highlights Kerala’s affinity for coconut and fresh produce, making it a staple during festive celebrations.

Ingredients:

• 2 potatoes (peeled and chopped)
• 1 carrot (peeled and chopped)
• 1/2 cup green beans (chopped)
• 1/2 cup peas
• 1 onion (sliced)
• 1 tomato (chopped)
• 1-inch piece ginger (sliced)
• 2 green chilies (slit)
• 1/2 cup coconut milk
• 1 tbsp coconut oil
• 1 sprig curry leaves
• 1/2 tsp black pepper powder
• 1 tsp garam masala
• Salt to taste

Method:

1. Heat coconut oil in a pot and add the curry leaves, sliced ginger, and green chilies. Sauté for a minute until fragrant.
2. Add the sliced onion and cook until it turns soft and translucent.
3. Add the chopped tomatoes and cook until they break down and soften.
4. Stir in the potatoes, carrots, green beans, and peas, mixing everything well.
5. Add enough water to cover the vegetables, and season with salt. Let it cook on medium heat until the vegetables are tender.
6. Once the vegetables are cooked, pour in the coconut milk, and stir gently. Bring the stew to a gentle simmer and add garam masala and black pepper powder.
7. Let the stew simmer for 5-10 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
8. Serve hot with appam or idiyappam.

The Kerala Vegetable Stew is a vibrant and healthy dish, perfect for a light yet filling meal during Easter. The creaminess of the coconut milk provides a wonderful contrast to the vegetables, while the mild spicing makes it suitable for all ages. Whether served with soft appams or delicate idiyappams, this stew brings a wholesome touch to any festive spread.

Kerala Easter Kappayum Meen Curry (Tapioca and Fish Curry)

Kappayum Meen Curry is a traditional Kerala dish that combines the hearty, starchy tapioca (kappa) with a flavorful, spicy fish curry. This dish is often served during Easter and other special occasions. The soft, boiled tapioca paired with the tangy and spicy fish curry creates a satisfying meal that is loved across Kerala.

Ingredients for Kappa (Tapioca):

• 500g tapioca (peeled and cut into chunks)
• Water (as needed)
• Salt to taste

Ingredients for Meen Curry (Fish Curry):

• 500g fish (preferably mackerel or sardines)
• 2 onions (sliced)
• 1 tomato (chopped)
• 2 tbsp ginger-garlic paste
• 2 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 2 sprigs curry leaves
• 1/2 tsp fenugreek seeds
• 1 tbsp tamarind paste (or small lemon-sized tamarind)
• 1/2 cup coconut milk
• 1 tbsp coconut oil
• Salt to taste

Method for Kappa (Tapioca):

1. Peel and cut the tapioca into small chunks. Wash thoroughly.
2. Place the tapioca in a large pot and add enough water to cover the pieces. Add salt and bring to a boil.
3. Reduce the heat and let it simmer for about 20-25 minutes until the tapioca is soft and cooked through.
4. Drain any excess water and set aside.

Method for Meen Curry (Fish Curry):

1. Heat coconut oil in a pan and add fenugreek seeds and curry leaves. Once the seeds splutter, add the sliced onions and sauté until golden brown.
2. Add the ginger-garlic paste and sauté for another minute before adding the chopped tomatoes. Cook until the tomatoes soften.
3. Stir in the red chili powder, turmeric powder, coriander powder, and salt. Cook the masala for a few minutes until the oil separates.
4. Add water to make the curry base and bring to a simmer. Add the tamarind paste (or soaked tamarind), and let the curry cook for 10 minutes.
5. Gently add the fish pieces and cook for 10-15 minutes until the fish is cooked through and the flavors have melded.
6. Pour in the coconut milk, stir gently, and cook for an additional 5 minutes to bring everything together.
7. Serve the fish curry hot alongside the boiled tapioca.

Kappayum Meen Curry is a wholesome and comforting meal that captures the essence of Kerala’s coastal cuisine. The soft, starchy tapioca complements the bold, tangy flavors of the fish curry, making it a satisfying combination. This dish is a reminder of Kerala’s deep-rooted food traditions, where simple ingredients are transformed into a rich, flavorful feast perfect for Easter gatherings.

Kerala Easter Palappam (Appam) with Stew

Palappam (also known as appam) is a traditional Kerala rice pancake, soft in the middle with crisp edges, often served with a mild, coconut-based vegetable stew or chicken curry. It is a popular dish during Easter celebrations in Kerala, as its light texture pairs perfectly with rich curries and stews, making it a favorite breakfast or dinner option.

Ingredients for Palappam (Appam):

• 1 cup rice flour
• 1/4 cup cooked rice
• 1 tsp active dry yeast
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup coconut milk
• Water (as needed)

Ingredients for Stew (optional):

• 2 potatoes (peeled and chopped)
• 1 carrot (peeled and chopped)
• 1/2 cup peas
• 1 onion (sliced)
• 1 tomato (chopped)
• 1 tsp ginger-garlic paste
• 1/2 cup coconut milk
• 1 sprig curry leaves
• 2 green chilies (slit)
• Salt to taste

Method for Palappam (Appam):

1. Soak the cooked rice in water for a few hours. Then, blend it into a smooth paste with a little water.
2. Mix the rice flour, cooked rice paste, yeast, sugar, and salt in a bowl. Gradually add coconut milk and water to make a smooth batter.
3. Cover and let the batter ferment for about 6-8 hours or overnight.
4. Heat a non-stick appam pan, pour a ladleful of batter into the pan, and swirl it to form a thin layer along the edges while keeping the center thicker.
5. Cover the pan and cook the appam on medium heat for 2-3 minutes until the edges are golden brown, and the center is soft and spongy.
6. Remove the appam and serve hot.

Method for Stew (optional):

1. Heat coconut oil in a pan, and sauté onions, green chilies, and curry leaves until soft.
2. Add the ginger-garlic paste and cook for a minute before adding tomatoes.
3. Stir in the potatoes, carrots, and peas, and cook for a few minutes. Add water to cover the vegetables and season with salt.
4. Simmer until the vegetables are tender, and then pour in coconut milk.
5. Let the stew cook for an additional 5 minutes. Serve hot with appams.

Palappam with stew is a versatile dish that can be customized with different stews and curries. The softness and slight tanginess of the appam make it an ideal pairing for the coconut milk-based stew or curry. This dish is light yet flavorful, providing the perfect start or end to any Easter meal. The mild sweetness of the coconut and the fragrance of the curry create a delightful harmony on the palate, making it an essential part of Kerala’s Easter feast.

Kerala Easter Kozhukkatta (Steamed Rice Dumplings)

Kozhukkatta, also known as “undukku” or “rice dumplings,” is a popular Kerala dish made of rice flour, often served as a snack or dessert during Easter. The steamed dumplings are filled with a delicious coconut and jaggery mixture, making them sweet, soft, and aromatic. These treats are enjoyed with family and friends during the Easter festivities and are a delightful way to celebrate Kerala’s rich culinary heritage.

Ingredients for the Dough:

• 2 cups rice flour
• 1 tbsp coconut oil
• A pinch of salt
• 2 cups water

Ingredients for the Filling:

• 1 cup grated coconut
• 1/2 cup jaggery (grated or powdered)
• 1/4 tsp cardamom powder

Method for the Dough:

1. Boil the water with a pinch of salt and coconut oil in a saucepan.
2. Gradually add the rice flour to the boiling water, stirring constantly to avoid lumps.
3. Once the mixture thickens, remove it from the heat and allow it to cool slightly.
4. Knead the dough until it is smooth and pliable. Set aside.

Method for the Filling:

1. In a small pan, melt the jaggery on low heat, stirring continuously to prevent burning.
2. Once melted, add the grated coconut and cardamom powder. Stir well until the mixture becomes thick and holds together.
3. Remove from heat and let it cool.

Method to Assemble Kozhukkatta:

1. Take small portions of the rice dough and roll them into balls. Flatten each ball into a small disc.
2. Place a spoonful of the coconut-jaggery filling in the center of each disc.
3. Gently fold the edges of the dough over the filling and pinch them together to form a dumpling.
4. Steam the dumplings for 15-20 minutes, or until they are cooked through.
5. Serve hot or at room temperature.

Kozhukkatta is a comforting, sweet treat that holds a special place in Kerala’s Easter celebrations. The combination of the soft, steamed rice dough and the rich coconut-jaggery filling is simply delightful. The subtle sweetness of the jaggery and the fragrance of cardamom make this dish a perfect accompaniment to any festive meal. Kozhukkatta is enjoyed by people of all ages and brings a nostalgic touch to the Easter table.

Kerala Easter Cherupayar Curry (Green Gram Curry)

Cherupayar Curry, made with green gram (mung beans), is a simple yet flavorful Kerala dish that is commonly served during Easter. This dish, made with a mixture of spices and coconut, is both healthy and filling. It’s typically enjoyed with rice or appam and adds a wholesome, vegetarian option to the Easter spread.

Ingredients:

• 1 cup green gram (mung beans)
• 2 onions (sliced)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 cup grated coconut
• 1/2 tsp black pepper powder
• 1 tbsp coconut oil
• Salt to taste

Method:

1. Soak the green gram for 4-6 hours or overnight to reduce cooking time.
2. Pressure cook the soaked green gram with enough water and a pinch of salt for about 20-25 minutes, until tender.
3. In a pan, heat coconut oil and add mustard seeds. Once they splutter, add curry leaves and sliced onions. Sauté until the onions become soft and golden.
4. Add ginger-garlic paste and sauté for another minute before adding chopped tomatoes. Cook until the tomatoes soften.
5. Stir in the turmeric powder, red chili powder, coriander powder, and black pepper powder. Cook the spices for a few minutes.
6. Add the cooked green gram to the pan, along with some water to adjust the consistency of the curry.
7. Let the curry simmer for 5-10 minutes to blend the flavors. Add salt to taste.
8. In a small bowl, grind the grated coconut into a smooth paste and add it to the curry. Stir well and simmer for another 5 minutes.
9. Serve hot with rice or appam.

Cherupayar Curry is a light yet nourishing dish that complements any Easter meal. The green gram provides protein and fiber, while the aromatic coconut-based gravy adds richness and depth to the curry. The subtle heat from the spices and the freshness of the curry leaves make it a comforting and satisfying dish. This recipe reflects the simplicity and wholesomeness of Kerala’s traditional vegetarian cuisine.

Kerala Easter Sadhya (Banana Chips and Payasam)

Sadhya, a traditional Kerala feast, is a lavish spread served during festivals like Easter. One of the quintessential elements of the Sadhya is the pairing of crispy banana chips with the sweet, creamy payasam (dessert). The banana chips add a crunchy contrast to the smooth, rich payasam, making them a perfect combination. This dish brings the sweetness of Kerala’s cuisine to the forefront, making it a festive favorite.

Ingredients for Banana Chips:

• 2 raw bananas (unripe)
• 1 cup coconut oil (for frying)
• Salt to taste

Ingredients for Payasam (Rice Kheer):

• 1/4 cup rice (washed and drained)
• 1/2 cup coconut milk
• 2 cups full-fat milk
• 1/4 cup sugar (or to taste)
• 1/4 tsp cardamom powder
• 2 tbsp ghee (clarified butter)
• 10-12 cashews
• 10-12 raisins

Method for Banana Chips:

1. Peel the raw bananas and slice them thinly using a mandolin slicer.
2. Heat coconut oil in a deep frying pan on medium heat.
3. Once the oil is hot, add the banana slices in batches, ensuring they do not overlap.
4. Fry until they turn golden and crispy. Remove them and drain excess oil on a paper towel.
5. Sprinkle with salt while still hot and set aside.

Method for Payasam:

1. In a saucepan, cook the rice with 1/4 cup of water until it softens.
2. Add the full-fat milk and simmer until the rice is fully cooked and the mixture thickens.
3. Stir in the coconut milk and continue simmering for 5 minutes.
4. Add sugar and cardamom powder. Stir until the sugar dissolves.
5. In a separate pan, heat ghee and fry the cashews and raisins until golden brown. Add this to the payasam.
6. Remove from heat and let it cool slightly before serving.

Banana chips and payasam together create a festive and delightful combination that epitomizes the traditional Sadhya meal served during Easter in Kerala. The crisp, salty banana chips provide a perfect counterbalance to the sweet, creamy payasam. These dishes, often enjoyed at the end of the meal, symbolize the culmination of the Kerala feast—a satisfying blend of textures and flavors that leave a lasting impression.

Kerala Easter Chicken Stew (Kerala Style)

A comforting and fragrant chicken stew, this Kerala-style recipe is rich with the flavors of coconut milk and aromatic spices, making it a perfect dish for Easter. The tender chicken pieces are simmered in a mild spiced gravy that’s both creamy and light, typically served with appam or idiyappam. This stew encapsulates the essence of Kerala’s culinary tradition, blending heat with sweetness, and is a must-try for any festive occasion.

Ingredients:

• 500g chicken (cut into pieces)
• 1 large onion (thinly sliced)
• 2 tomatoes (chopped)
• 1-inch ginger (sliced)
• 2 green chilies (slit)
• 1/2 tsp turmeric powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• 1 cup coconut milk
• 1 sprig curry leaves
• 2 tbsp coconut oil
• Salt to taste
• Water as needed

Method:

1. Heat coconut oil in a large pot and sauté the curry leaves, sliced onions, ginger, and green chilies for a couple of minutes until fragrant and the onions turn soft.
2. Add the chopped tomatoes and cook until they break down and become soft.
3. Stir in turmeric powder, black pepper powder, and garam masala. Cook for a few minutes to bring out the flavors of the spices.
4. Add the chicken pieces and sauté them until they are lightly browned on all sides.
5. Pour in enough water to cover the chicken and season with salt. Let it simmer on medium heat for about 20 minutes, or until the chicken is tender and cooked through.
6. Add the coconut milk and continue to simmer for an additional 5 minutes to allow the flavors to meld.
7. Serve hot with appam, idiyappam, or plain rice.

Kerala Chicken Stew is a delightful dish that offers a balance of flavors from the earthy spices and the creamy coconut milk. The stew’s delicate spicing makes it a comforting meal, perfect for Easter when paired with soft, fluffy appams. This dish not only represents Kerala’s food culture but also the warmth of hospitality shared during the festive season.

Kerala Easter Mutton Curry (Aromatic and Spicy)

Mutton curry, a robust and flavorful dish, is an essential part of Kerala’s Easter feast. The combination of tender mutton pieces and a blend of fragrant spices simmered in a rich, spiced gravy makes this curry an unforgettable dish. The curry is typically enjoyed with rice, parotta, or appam, offering a hearty and filling meal perfect for special occasions.

Ingredients:

• 500g mutton (cut into pieces)
• 2 onions (sliced)
• 2 tomatoes (chopped)
• 1-inch ginger (minced)
• 4 cloves garlic (minced)
• 2 green chilies (slit)
• 2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp fennel seeds
• 2 sprigs curry leaves
• 1 tbsp coconut oil
• 1/2 cup coconut milk
• 1/4 cup vinegar
• Salt to taste
• Water as needed

Method:

1. Heat coconut oil in a large pot and add fennel seeds and curry leaves. Once they splutter, add the sliced onions and sauté until golden brown.
2. Add the ginger, garlic, and green chilies, and sauté until fragrant.
3. Stir in the chopped tomatoes and cook until they break down and soften.
4. Add red chili powder, turmeric powder, coriander powder, and salt. Stir the spices well and cook until the oil separates from the masala.
5. Add the mutton pieces and sear them until browned on all sides.
6. Pour in enough water to cover the mutton, add vinegar, and let the curry simmer on medium heat for 45-60 minutes, or until the mutton is tender and fully cooked.
7. Add the coconut milk and simmer for an additional 5-10 minutes.
8. Serve hot with rice, parotta, or appam.

This Kerala-style mutton curry is a rich and flavorful dish, perfect for the Easter table. The tender mutton, slow-cooked in a fragrant, spiced gravy, is enhanced by the creamy coconut milk. The balance of spices and the acidity from the vinegar make this curry a satisfying and comforting dish, perfect for large family gatherings or festive occasions.

Kerala Easter Sambar (Lentil and Vegetable Curry)

Sambar is a quintessential part of Kerala’s Easter spread, often enjoyed with rice, dosa, or idli. This hearty and nutritious dish is made with lentils, vegetables, and a tamarind-based gravy, flavored with aromatic spices. Sambar is not just flavorful but also rich in protein and fiber, making it a wholesome dish that everyone will enjoy.

Ingredients:

• 1/2 cup toor dal (yellow pigeon peas)
• 1 carrot (peeled and chopped)
• 1 potato (peeled and chopped)
• 1 drumstick (chopped into pieces)
• 1 tomato (chopped)
• 1 onion (chopped)
• 2 tbsp sambar powder
• 1/2 tsp turmeric powder
• 1 tbsp tamarind paste
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 2-3 dried red chilies
• 2 tbsp coconut oil
• Salt to taste
• Water as needed

Method:

1. Pressure cook the toor dal with enough water for about 3-4 whistles or until soft. Mash the dal and set it aside.
2. In a large pot, heat coconut oil and add mustard seeds. Once they splutter, add dried red chilies and curry leaves. Sauté for a minute.
3. Add chopped onions and sauté until they turn soft and golden.
4. Stir in the chopped tomatoes, turmeric powder, and sambar powder. Cook until the tomatoes soften and the spices release their aroma.
5. Add the chopped vegetables (carrot, potato, drumstick) and cook for a few minutes.
6. Add enough water to cover the vegetables and let them cook until they are tender.
7. Once the vegetables are cooked, add the mashed dal to the pot, along with tamarind paste and salt. Stir well.
8. Let the sambar simmer for 10-15 minutes to allow the flavors to meld.
9. Serve hot with rice, dosa, or idli.

Sambar is a flavorful and satisfying dish that forms an integral part of Kerala’s Easter feast. The combination of lentils, vegetables, and aromatic spices creates a deliciously complex flavor profile. Served with rice or as a side to dosa, sambar offers a hearty, nutritious dish that is perfect for both casual meals and festive occasions like Easter. The tangy tamarind, along with the earthy sambar powder, adds a delightful kick to the dish, making it a crowd favorite.

Kerala Easter Meen Moilee (Fish Stew)

Meen Moilee, a rich and fragrant fish stew from Kerala, is a festive dish that is perfect for Easter. The fish is simmered in a delicate coconut milk gravy, flavored with mild spices, and a touch of turmeric. This dish is both light and aromatic, making it ideal when served with appam or steamed rice. Meen Moilee highlights Kerala’s love for fresh seafood, and its creamy coconut gravy elevates the natural flavors of the fish.

Ingredients:

• 500g firm white fish (kingfish, seer fish, or any other)
• 1 onion (sliced)
• 1 tomato (chopped)
• 2 green chilies (slit)
• 1-inch ginger (sliced)
• 2 sprigs curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 cup coconut milk (thick)
• 1/2 cup coconut milk (thin)
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• Salt to taste

Method:

1. Heat coconut oil in a large pot and add mustard seeds. Once they splutter, add curry leaves, sliced onion, ginger, and green chilies. Sauté until the onions turn soft and golden.
2. Add chopped tomatoes and cook until they soften and break down.
3. Stir in turmeric powder and black pepper powder, cooking for another minute to bring out the flavors of the spices.
4. Pour in the thin coconut milk and bring it to a gentle boil.
5. Add the fish pieces, ensuring they are submerged in the gravy. Cook for about 8-10 minutes, or until the fish is tender and cooked through.
6. Add the thick coconut milk, stir gently, and simmer for another 5 minutes. Season with salt.
7. Serve hot with appam or steamed rice.

Meen Moilee is a beautifully aromatic and creamy dish, with the delicate coconut milk accentuating the flavors of the fresh fish. The balance of spices—mild yet flavorful—along with the subtle sweetness of coconut milk, makes this dish a cherished part of Kerala’s Easter celebrations. The lightness and richness of the stew are perfect for pairing with soft, pillowy appams or rice, making it a perfect main course.

Kerala Easter Kuthari Payasam (Rice and Coconut Milk Pudding)

Kuthari Payasam is a traditional Kerala dessert made with rice, coconut milk, and jaggery. This sweet pudding is creamy and comforting, with a subtle sweetness that makes it an excellent choice for Easter celebrations. It is often served at the end of a festive meal, offering a perfect balance of flavors and textures.

Ingredients:

• 1/2 cup rice (preferably traditional Kerala rice or any short-grain rice)
• 1 1/2 cups coconut milk
• 1/2 cup jaggery (grated or powdered)
• 1/4 tsp cardamom powder
• 1 tbsp ghee (clarified butter)
• 10-12 cashews
• 10-12 raisins

Method:

1. Wash the rice thoroughly and cook it in a pressure cooker with water until it is soft and cooked through.
2. In a pan, melt the jaggery with a little water, stirring continuously to prevent it from burning. Once it melts completely, strain to remove any impurities.
3. In a separate pan, heat the coconut milk and bring it to a gentle boil. Add the cooked rice to the coconut milk, and let it simmer for 5-10 minutes.
4. Add the melted jaggery to the mixture and stir well to combine. Cook for another 5 minutes until the payasam thickens to your desired consistency.
5. Add cardamom powder and mix well.
6. In a small pan, heat ghee and fry the cashews and raisins until golden. Add them to the payasam.
7. Serve the Kuthari Payasam warm or chilled.

Kuthari Payasam is a velvety dessert that brings together the natural sweetness of jaggery and the rich creaminess of coconut milk. This payasam is a comforting treat and a staple during Kerala’s festive occasions, especially Easter. The earthy flavor of rice combined with the luxurious coconut milk and the nutty touch from the cashews and raisins makes it a standout dessert, perfect for completing any celebratory meal.

Kerala Easter Puttu (Steamed Rice Cake)

Puttu is a traditional Kerala breakfast or snack, often served during Easter with a variety of sides such as curry or banana. It is made from ground rice and grated coconut, steamed into soft cylindrical shapes, and paired with either sweet or savory dishes. This simple yet delicious dish holds a significant place in Kerala’s culinary heritage and is a festive favorite.

Ingredients:

• 2 cups rice flour
• 1 cup grated coconut (fresh or desiccated)
• A pinch of salt
• Water (as needed)

Method:

1. Mix rice flour, grated coconut, and a pinch of salt in a large bowl.
2. Gradually add water to the mixture, stirring until the flour becomes slightly moist but not too wet. It should resemble a crumbly texture.
3. Once the mixture is ready, place it in a puttu maker (a cylindrical steaming vessel).
4. Layer the mixture in the puttu maker, alternating with some more grated coconut for added flavor and texture.
5. Steam the puttu for about 10-15 minutes until it is fully cooked and soft.
6. Remove from the steamer and carefully push the puttu out onto a serving plate.
7. Serve the puttu with banana and coconut milk for a sweet version or with curry for a savory meal.

Puttu is a versatile dish that works wonderfully with both sweet and savory accompaniments. The steamed rice flour and coconut create a light, fluffy texture that is both satisfying and comforting. Whether paired with a rich, spicy curry or with simple banana and coconut milk, Puttu adds a traditional touch to any Kerala Easter meal, embodying the spirit of celebration through its simplicity and deliciousness.

Note: More recipes​ are coming soon!