25+ Deliciously Easy New Years Kerala Recipes to Start the Year

As the New Year approaches, there’s no better way to celebrate than with a delicious and festive spread of traditional Kerala dishes.

Kerala, known for its vibrant culture and rich culinary heritage, offers a wide variety of dishes that are perfect for ringing in the new year.

From savory curries and crispy snacks to sweet treats, these recipes are an essential part of any celebration.

Whether you’re preparing for a family gathering or hosting friends, Kerala cuisine offers an array of flavors that will make your New Year’s feast truly memorable.

In this article, we’ve compiled over 25+ New Year’s Kerala recipes that will bring the flavors of Kerala to your table.

These recipes are easy to follow, perfect for beginners and experienced cooks alike, and guaranteed to impress your guests with their rich, aromatic tastes.

Let’s dive into the heart of Kerala’s kitchen and explore the vibrant, mouthwatering dishes that will make your New Year celebration unforgettable!

25+ Deliciously Easy New Years Kerala Recipes to Start the Year

As you prepare for the New Year, let these 25+ New Year’s Kerala recipes bring the rich flavors of Kerala to your table.

Whether you’re indulging in the warmth of a traditional sadhya, enjoying the crispiness of banana chips, or delighting in a tangy pineapple pachadi, these dishes will fill your home with the festive spirit of Kerala.

Each recipe offers a unique taste of Kerala’s culture and culinary heritage, making them perfect for a joyful celebration.

So, get ready to cook, share, and enjoy these incredible dishes with your loved ones this New Year.

May your celebrations be as vibrant and delicious as Kerala itself!

Kerala Appam with Sweetened Coconut Milk

Appam is a quintessential Kerala delicacy, often enjoyed during festive occasions like New Year’s. These soft, lacy pancakes with a slightly crispy edge are made from fermented rice batter and coconut, offering a delicious mix of flavors and textures. Paired with a sweetened coconut milk sauce, Appam becomes a divine dish that brings the true taste of Kerala to your table. Its unique taste and presentation make it perfect for

Ingredients:

• For Appam Batter:
  • 1 cup raw rice
  • ½ cup grated coconut
  • 1 tsp sugar
  • ¼ tsp salt
  • ½ tsp active dry yeast
  • 1 cup water
• For Sweetened Coconut Milk:
  • 1 cup thick coconut milk
  • 3 tbsp sugar (adjust to taste)
  • ¼ tsp cardamom powder
  • A few strands of saffron (optional)

Instructions:

1. Prepare the Batter:
   Soak the rice in water for 4-5 hours. Drain and grind it with grated coconut, sugar, and a little water to make a smooth batter. Add yeast and salt, mixing well. Let the batter ferment for 6-8 hours, or overnight.
2. Make Appam:
   Heat an appam pan and pour a ladleful of batter into the center. Swirl the pan to spread the batter in a thin layer along the edges. Cover with a lid and cook until the edges are crispy and the center is soft.
3. Prepare Sweetened Coconut Milk:
   In a saucepan, gently warm the coconut milk. Add sugar, cardamom powder, and saffron (if using). Stir until the sugar is dissolved.
4. Serve:
   Place the Appams on a plate and serve with the sweetened coconut milk on the side.

Kerala Appam with Sweetened Coconut Milk is a heartwarming way to enjoy the New Year celebrations. The delicate flavors of the appam paired with the rich sweetness of coconut milk create a dish that’s both comforting and festive. This recipe will leave your guests delighted, bringing a taste of Kerala’s rich culinary tradition into the New Year.

Kozhukatta (Steamed Rice Dumplings with Sweet Coconut Filling)

Kozhukatta is a traditional Kerala snack that’s both delicious and comforting. Made from rice flour and filled with a sweet mixture of coconut and jaggery, these steamed dumplings are popular during Kerala’s celebrations. Perfect for New Year festivities, Kozhukatta embodies the spirit of Kerala’s homemade treats. Its mild sweetness and soft, chewy texture make it a delightful snack for the entire family.

Ingredients:

• For Dumpling Dough:
  • 1 cup rice flour
  • 1 cup water
  • 1 pinch salt
• For Sweet Coconut Filling:
  • ½ cup grated coconut
  • ¼ cup jaggery, grated
  • ¼ tsp cardamom powder

Instructions:

1. Prepare the Dough:
   Boil water in a saucepan with a pinch of salt. Gradually add rice flour, stirring continuously until it forms a smooth, non-sticky dough. Let it cool slightly, then knead well.
2. Prepare the Filling:
   In a pan, melt the jaggery over low heat. Add grated coconut and cardamom powder, cooking until everything is well-combined and the mixture becomes slightly sticky.
3. Shape the Dumplings:
   Divide the dough into small balls. Flatten each ball into a disc and place a spoonful of coconut filling in the center. Fold and seal the edges to form a dumpling.
4. Steam the Kozhukatta:
   Place the dumplings in a steamer and steam for 10-15 minutes until the outer layer becomes translucent.
5. Serve:
   Serve the Kozhukatta warm, enjoying the sweet coconut filling encased in the soft rice shell.

Kozhukatta brings an authentic Kerala taste to your New Year celebration. With its comforting sweetness and delightful texture, it’s a dish that brings warmth and tradition to every bite. Preparing Kozhukatta with loved ones also adds a touch of joy to the festivities, making it a truly memorable New Year treat.

Kerala Beef Fry (Nadan Beef Ularthiyathu)

Kerala Beef Fry, or Nadan Beef Ularthiyathu, is a robust and aromatic dish celebrated for its rich flavors and spices. This traditional recipe is beloved for its bold combination of black pepper, ginger, garlic, and curry leaves, which gives the beef a deep, spicy flavor. It’s often served during festive occasions and makes a fantastic addition to New Year’s celebrations, bringing a savory richness to the feast.

Ingredients:

• 500g beef, cubed
• 1 large onion, sliced
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 2 green chilies, slit
• 1 tbsp black pepper, crushed
• 1 tbsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• Curry leaves, a handful
• 3 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the Beef:
   In a bowl, mix the beef with black pepper, turmeric powder, coriander powder, and salt. Let it marinate for at least 30 minutes.
2. Cook the Beef:
   Heat coconut oil in a heavy pan and add the marinated beef. Cover and cook over low heat, allowing the beef to cook in its own juices until tender (about 30-40 minutes). Stir occasionally to prevent sticking.
3. Sauté the Aromatics:
   Add sliced onions, ginger, garlic, green chilies, and curry leaves to the beef. Cook on medium heat, stirring occasionally, until the onions are caramelized and the beef is dark and crispy.
4. Season:
   Add garam masala and adjust salt to taste. Cook for an additional 5 minutes to let the flavors meld.
5. Serve:
   Serve the Kerala Beef Fry hot, garnished with a few more curry leaves for a festive touch.

Kerala Beef Fry is a dish that brings a depth of flavor and excitement to any celebration. The rich spices and aromatic curry leaves infuse each piece of beef, creating a memorable experience for the palate. Serving this dish on New Year’s Day will add a truly authentic Kerala flair to your celebration, leaving guests savoring every delicious bite.

Kerala Prawn Roast (Chemmeen Ularthiyathu)

Kerala Prawn Roast, or Chemmeen Ularthiyathu, is a flavorful and aromatic dish from the Kerala coast. This dish combines fresh prawns with a blend of spices, coconut, and curry leaves, creating a taste that’s both spicy and savory. Its rich flavors make it an ideal choice for New Year’s celebrations, bringing the essence of Kerala’s coastal cuisine to the table. The crispiness of the prawns combined with the bold flavors will leave a lasting impression on everyone.

Ingredients:

• 500g prawns, cleaned and deveined
• 1 large onion, sliced
• 2 tbsp coconut oil
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp black pepper, crushed
• 1 tsp garam masala
• 1/2 cup grated coconut
• Curry leaves, a handful
• Salt to taste

Instructions:

1. Marinate the Prawns:
   Mix the prawns with turmeric powder, chili powder, black pepper, and salt. Set aside for 15 minutes to allow the flavors to infuse.
2. Cook the Prawns:
   In a pan, heat 1 tablespoon of coconut oil and cook the prawns briefly until they start to turn pink. Remove and set aside.
3. Sauté the Aromatics:
   In the same pan, add the remaining coconut oil and sauté the onions, ginger, garlic, green chilies, and curry leaves until golden brown.
4. Add the Spices and Coconut:
   Add garam masala and the grated coconut, cooking until the coconut turns golden. Then, add the cooked prawns and toss to coat everything evenly.
5. Serve:
   Serve hot, garnished with fresh curry leaves.

Kerala Prawn Roast is a fantastic way to bring coastal flavors into your New Year’s celebration. This dish, with its spicy kick and aromatic coconut, offers a taste of Kerala’s unique culinary traditions. It’s a festive addition that will delight seafood lovers and make your New Year feast memorable.

Kerala Sambar (Mixed Vegetable Lentil Curry)

Kerala Sambar is a staple dish that showcases the heart of Kerala’s vegetarian cooking. Made with a variety of fresh vegetables, toor dal (pigeon peas), and a special spice blend, Sambar has a deliciously tangy and spicy flavor. Perfect for New Year’s, this hearty dish brings comfort and satisfaction to any meal. Paired with steamed rice, it’s a great way to start the new year with a wholesome, nourishing meal.

Ingredients:

• 1 cup toor dal (split pigeon peas), rinsed
• 1 large tomato, chopped
• 1 drumstick (moringa), cut into pieces
• 1 carrot, chopped
• 1 potato, diced
• 1/2 cup diced pumpkin
• 2-3 brinjal (small eggplants), sliced
• 1 tbsp tamarind pulp
• 2 tsp sambar powder
• 1/2 tsp turmeric powder
• Salt to taste
• For Tempering:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafoetida
  • 2 dried red chilies
  • A handful of curry leaves

Instructions:

1. Cook the Dal:
   In a pressure cooker, cook the toor dal with turmeric powder and enough water until soft. Mash well and set aside.
2. Cook the Vegetables:
   In a large pot, add all the chopped vegetables and enough water to cover them. Add salt, cover, and cook until the vegetables are tender.
3. Add Tamarind and Spices:
   Once the vegetables are cooked, add the tamarind pulp and sambar powder, mixing well. Simmer for 5-10 minutes.
4. Combine Dal and Vegetables:
   Add the mashed dal to the vegetable mixture, adjusting salt and water to reach your preferred consistency. Simmer for a few minutes.
5. Prepare the Tempering:
   In a small pan, heat coconut oil. Add mustard seeds, cumin seeds, asafoetida, red chilies, and curry leaves. Once they splutter, pour this tempering over the sambar.
6. Serve:
   Serve hot with steamed rice.

Kerala Sambar is a deliciously comforting dish, filled with the goodness of vegetables and the earthy flavor of lentils. Perfect for a New Year’s feast, this dish brings warmth, nourishment, and authentic Kerala flavor to the table. Paired with rice, it makes for a wholesome and satisfying start to the new year.

Palada Payasam (Rice Flake Pudding)

Palada Payasam is a popular Kerala dessert, especially prepared during festive occasions. Made with rice flakes (ada), milk, and sugar, this creamy and rich pudding is the perfect sweet dish to celebrate the New Year. Its smooth texture and mildly sweet taste, enhanced by cardamom and nuts, make it a delightful end to any celebratory meal. With each spoonful, it offers a taste of Kerala’s rich dessert tradition.

Ingredients:

• 1 cup ada (rice flakes)
• 1 liter milk
• 1 cup sugar
• 1 tbsp ghee
• 1/2 tsp cardamom powder
• Cashews and raisins, for garnish

Instructions:

1. Prepare the Ada:
   Soak the ada in hot water for 10-15 minutes, then drain and rinse in cold water. Set aside.
2. Boil the Milk:
   In a large pot, bring the milk to a boil. Reduce the heat and let it simmer until the milk reduces by about one-third, stirring occasionally to prevent sticking.
3. Add Ada and Sugar:
   Add the soaked ada to the milk, cooking over low heat until it’s soft and the mixture thickens. Stir in the sugar and cook until it dissolves completely.
4. Add Ghee and Cardamom:
   Stir in ghee and cardamom powder, allowing the flavors to blend.
5. Garnish:
   In a small pan, heat a little ghee and fry the cashews and raisins until golden. Add them to the payasam.
6. Serve:
   Serve warm or chilled, garnished with extra nuts if desired.

Palada Payasam is the ultimate Kerala dessert for a New Year celebration. Its creamy, sweet flavor and delightful aroma make it a satisfying finale to any festive meal. This traditional dessert is loved by all and is sure to leave your guests with a sweet memory of your New Year’s celebration.

Kerala Fish Curry (Meen Curry)

Kerala Fish Curry, known as Meen Curry, is a tangy, spicy, and deeply flavorful dish that’s a staple in Kerala’s coastal cuisine. Made with coconut milk, tamarind, and a blend of spices, it captures the essence of Kerala’s culinary traditions. Perfect for New Year’s celebrations, this dish pairs wonderfully with rice or appam, bringing a burst of authentic Kerala flavor to the table. Its warm spices and creamy coconut base make it an irresistible option for seafood lovers.

Ingredients:

• 500g fish (such as kingfish or mackerel), cleaned and cut into pieces
• 1 cup coconut milk
• 1 large onion, sliced
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tbsp tamarind pulp
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp coriander powder
• 1/2 tsp fenugreek seeds
• Curry leaves, a handful
• Salt to taste
• 2 tbsp coconut oil

Instructions:

1. Prepare the Curry Base:
   In a large pan, heat coconut oil and add fenugreek seeds. When they sizzle, add onions, green chilies, curry leaves, and ginger-garlic paste. Sauté until the onions turn golden brown.
2. Add Spices:
   Add turmeric powder, chili powder, and coriander powder, stirring well to combine. Sauté the spices briefly until their raw smell fades.
3. Add Tamarind and Coconut Milk:
   Stir in the tamarind pulp and coconut milk. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
4. Add the Fish:
   Carefully place the fish pieces into the curry and season with salt. Simmer until the fish is cooked through and the flavors meld, about 10-15 minutes.
5. Serve:
   Serve hot with steamed rice or appam, garnished with extra curry leaves.

Kerala Fish Curry is a must-try dish for anyone looking to experience the true flavors of Kerala. Its tangy and spicy taste, combined with the creamy coconut base, makes it a memorable dish for New Year’s. This hearty curry will bring warmth and satisfaction to your celebration, leaving guests with a taste of Kerala’s coastal heritage.

Kappa and Kerala Beef Fry (Tapioca and Spicy Beef Fry)

Kappa (tapioca) and Kerala Beef Fry is a traditional and beloved combination in Kerala, known for its rich flavors and satisfying taste. The tender, spicy beef pairs beautifully with the soft, slightly sweet tapioca, making this dish an absolute favorite for festive gatherings. Ideal for a New Year’s celebration, this combo offers a comforting yet vibrant meal that represents Kerala’s culinary diversity and the love of bold, spicy flavors.

Ingredients:

• For Kappa (Tapioca):
  • 500g tapioca, peeled and cubed
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 cup grated coconut
  • 1 garlic clove, crushed
  • 1/2 tsp cumin seeds
• For Beef Fry:
  • 500g beef, cut into small cubes
  • 2 onions, sliced
  • 1 tbsp ginger-garlic paste
  • 1 tbsp chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp black pepper
  • Curry leaves, a handful
  • 2 tbsp coconut oil
  • Salt to taste

Instructions:

1. Cook the Tapioca:
   Boil tapioca cubes in salted water with turmeric powder until tender. Drain and mash lightly.
2. Prepare the Coconut Mixture:
   In a blender, grind grated coconut, garlic, and cumin seeds into a coarse mixture. Add to the mashed tapioca, mixing well.
3. Cook the Beef:
   In a pressure cooker, combine beef with salt, chili powder, coriander powder, and a little water. Cook until the beef is tender, then set aside.
4. Sauté the Beef Fry:
   In a large pan, heat coconut oil and sauté onions, ginger-garlic paste, and curry leaves until golden. Add cooked beef, garam masala, and black pepper. Stir-fry until the beef is dark and crispy.
5. Serve:
   Serve the beef fry alongside the prepared tapioca, garnished with fresh curry leaves.

Kappa and Kerala Beef Fry is a dish that embodies Kerala’s love for robust, comforting flavors. This hearty meal is ideal for New Year’s, bringing a satisfying balance of spice, tenderness, and warmth to the table. This classic pairing will be a memorable addition to your festive spread, capturing the unique tastes of Kerala in every bite.

Kerala Mutta Roast (Spicy Egg Roast)

Kerala Mutta Roast is a popular egg-based dish that is both spicy and richly aromatic. Hard-boiled eggs are simmered in a thick, spicy onion-tomato gravy, infused with the flavors of Kerala spices. This dish is perfect for New Year’s breakfast or brunch, as it pairs wonderfully with appam, dosa, or even rice. It’s a quick and flavorful recipe that showcases Kerala’s unique approach to eggs, making it an exciting addition to any festive table.

Ingredients:

• 4 eggs, hard-boiled and peeled
• 2 onions, sliced
• 1 large tomato, chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp coriander powder
• 1/2 tsp black pepper
• Curry leaves, a handful
• Salt to taste
• 2 tbsp coconut oil

Instructions:

1. Prepare the Base:
   In a large pan, heat coconut oil and sauté onions, green chilies, and curry leaves until the onions are golden.
2. Add the Spices:
   Add ginger-garlic paste, turmeric, chili powder, coriander powder, and black pepper. Cook the spices until the raw smell disappears.
3. Add Tomatoes:
   Add the chopped tomato and cook until it softens and combines well with the spices to form a thick gravy.
4. Add the Eggs:
   Make small slits on the hard-boiled eggs and add them to the pan. Gently coat them with the gravy, allowing them to absorb the flavors for 3-5 minutes.
5. Serve:
   Serve hot with appam, dosa, or rice, garnished with fresh curry leaves.

Kerala Mutta Roast is a flavorful and satisfying dish that makes a wonderful addition to a New Year’s spread. With its spicy and rich gravy coating soft-boiled eggs, it’s both hearty and full of taste. This dish is a celebration of Kerala’s unique approach to spices, making it a great way to kickstart your New Year with a touch of bold and comforting flavors.

Kerala Avial (Mixed Vegetable Stew)

Kerala Avial is a vibrant, nutritious dish that blends a variety of vegetables in a coconut-based gravy, seasoned with the flavors of curry leaves, mustard seeds, and coconut oil. This healthy, vegan dish is a quintessential part of Kerala’s Sadya (feast) and is perfect for a New Year’s celebration. The delicate balance of vegetables cooked in coconut milk, along with a hint of sourness from the yogurt or tamarind, makes Avial a refreshing and satisfying addition to any festive meal.

Ingredients:

• 1 cup carrots, sliced
• 1 cup beans, chopped
• 1/2 cup raw banana, cubed
• 1/2 cup drumsticks, chopped
• 1/2 cup pumpkin, cubed
• 1/2 cup potatoes, cubed
• 1 cup grated coconut
• 2 green chilies
• 1 tsp cumin seeds
• 1/2 cup yogurt (optional, for a creamy texture)
• 1/2 tsp turmeric powder
• Salt to taste
• Curry leaves, a handful
• 2 tbsp coconut oil

Instructions:

1. Prepare the Vegetables:
   In a large pot, combine all the chopped vegetables (carrot, beans, raw banana, drumsticks, pumpkin, and potatoes). Add enough water to cover the vegetables, along with turmeric powder, and cook until they are tender.
2. Prepare the Coconut Mixture:
   Grind the grated coconut, green chilies, and cumin seeds into a coarse paste. Add a little water to help blend it into a smooth mixture.
3. Add the Coconut Paste:
   Once the vegetables are cooked, add the coconut paste to the pot and stir to combine. Cook for a few more minutes until the flavors meld together.
4. Add Yogurt and Seasoning:
   If using yogurt, add it to the mixture now and stir gently. Season with salt to taste.
5. Final Touch:
   In a small pan, heat coconut oil and fry curry leaves until aromatic. Pour this over the Avial for extra flavor.
6. Serve:
   Serve hot with steamed rice, chapati, or appam.

Kerala Avial is a nourishing, flavorful dish that’s full of the goodness of vegetables and coconut. It is a great dish to include in your New Year’s feast, offering a light yet flavorful contrast to heavier dishes. The creamy, mild coconut gravy combined with the earthy vegetables makes it a dish that’s both comforting and healthy—ideal for starting the year off right with wholesome, vibrant flavors.

Kerala Puttu and Kadala Curry (Steamed Rice Cake with Black Chickpea Curry)

Puttu and Kadala Curry is a traditional Kerala breakfast combo, often served during special occasions like New Year’s. Puttu, a steamed rice cake, is soft, fragrant, and lightly sweetened, while the Kadala Curry, made with black chickpeas and a spicy coconut gravy, offers a savory contrast. This hearty and satisfying dish is perfect for the festive season, combining flavors that are iconic in Kerala cuisine.

Ingredients:

• For Puttu:
  • 2 cups rice flour (preferably puttu flour)
  • 1/2 tsp salt
  • Water (as needed)
  • Grated coconut (for layering)
• For Kadala Curry:
  • 1 cup black chickpeas (soaked overnight)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tbsp chili powder
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 cup coconut milk
  • 2 tbsp coconut oil
  • Curry leaves, a handful
  • Salt to taste

Instructions:

1. Make the Puttu:
   Mix the rice flour with salt in a bowl. Gradually add water, stirring, until the mixture is damp and crumbly. Fill a Puttu maker with layers of the rice mixture and grated coconut. Steam for about 10 minutes, until the Puttu is cooked and firm.
2. Prepare Kadala Curry:
   In a pressure cooker, cook the soaked black chickpeas with salt and enough water for about 20 minutes until tender.
3. Cook the Curry:
   In a pan, heat coconut oil and sauté onions, ginger-garlic paste, and curry leaves until the onions turn golden. Add tomatoes, chili powder, turmeric powder, and garam masala. Cook until the tomatoes soften and the oil separates.
4. Add Coconut Milk:
   Pour in the coconut milk, and cook the curry for 10 minutes on medium heat. Add the cooked chickpeas and simmer for another 10 minutes, letting the flavors blend.
5. Serve:
   Serve the Puttu hot with Kadala Curry on the side.

Puttu and Kadala Curry is a fulfilling, comforting dish that encapsulates the essence of Kerala cuisine. The light, steamed Puttu perfectly complements the spicy, rich Kadala Curry, making it a wonderful dish to celebrate the New Year. This traditional breakfast combo will surely delight your guests with its authentic flavors, bringing a taste of Kerala’s culinary heritage to your table.

Kerala Sadhya (Traditional Feast)

Kerala Sadhya is a grand vegetarian feast that is an integral part of every celebration in Kerala, especially during Onam and New Year’s. This elaborate meal consists of an array of dishes served on a banana leaf, each with its own distinct flavors and textures. From rice to various curries, chutneys, and desserts, Kerala Sadhya offers a little bit of everything, making it the ultimate New Year’s treat. It’s a celebration of Kerala’s rich agricultural and culinary traditions, making it perfect for any festive occasion.

Ingredients:
(Sadhya typically includes the following dishes—here are the ingredients for a basic selection.)

• Rice:
  Steamed Kerala matta rice (a variety of red rice)
• Parippu Curry (Lentil Curry):
  • 1 cup moong dal (yellow lentils)
  • 1 tsp turmeric powder
  • 1 tbsp coconut oil
  • Curry leaves, a handful
• Sambar:
  • 1 cup toor dal (pigeon peas)
  • 1 tsp tamarind paste
  • 1/2 tsp mustard seeds
  • 1 tbsp sambar powder
  • Vegetables (carrots, pumpkin, potatoes)
• Avial:
  (As described earlier)
• Pavakka (Bitter Gourd) Theeyal:
  • 1 bitter gourd, sliced
  • 1 tbsp roasted coconut paste
  • Tamarind paste, 1 tsp
  • Curry leaves
• Thoran (Vegetable Stir Fry):
  • 1 cup cabbage, finely chopped
  • 1/2 cup grated coconut
  • 2 green chilies, chopped
  • Mustard seeds
• Dessert (Payasam):
  • 1/2 cup rice
  • 1/4 cup jaggery
  • 1 cup coconut milk

Instructions:

1. Prepare the Rice:
   Steam Kerala matta rice as you would regular rice. Keep it warm.
2. Prepare Parippu Curry:
   Boil the moong dal with turmeric powder until soft. Add coconut oil and curry leaves for aroma.
3. Make the Sambar:
   Cook toor dal with vegetables and tamarind paste. Add mustard seeds and sambar powder to make a flavorful base.
4. Prepare the Other Dishes:
   Follow the recipes for Avial, Pavakka Theeyal, and Thoran as detailed above.
5. Make the Payasam:
   Cook rice in water and add jaggery. Stir in coconut milk and cook until thickened.
6. Serve:
   Arrange the rice in the center of the banana leaf, and serve each dish around it. Ensure that the Sadhya is served with traditional accompaniments like pickle, pappadam, and more.

Kerala Sadhya is the ultimate feast for any New Year’s celebration, offering a diverse spread of flavors, textures, and colors. Each dish is thoughtfully prepared to complement the others, creating a balance of spicy, tangy, sweet, and savory. This meal is not just food but a cultural experience that brings family and friends together, making it a perfect way to usher in the New Year with joy, abundance, and tradition.

Kerala Banana Chips (Ethakka Upperi)

Kerala Banana Chips, or Ethakka Upperi, are a beloved snack in Kerala, often served as a crunchy side dish during festive occasions like New Year. These crispy, golden chips are made from raw bananas and are fried to perfection in coconut oil, offering a deliciously salty and slightly sweet taste. The simple yet addictive nature of these chips makes them a popular choice for any celebration, adding a delightful crunch to the festive spread.

Ingredients:

• 3-4 raw bananas (green)
• 1 tsp turmeric powder
• 1-2 tsp salt (to taste)
• Coconut oil for frying

Instructions:

1. Prepare the Bananas:
   Peel the raw bananas and slice them thinly using a mandolin or a sharp knife. You can make the slices as thin or thick as you prefer, but thinner slices will result in crispier chips.
2. Soak and Season:
   In a bowl, add water to soak the banana slices and turmeric powder. Let them soak for about 5 minutes to prevent the bananas from turning brown. Drain the water and pat the slices dry with a towel.
3. Fry the Chips:
   Heat coconut oil in a deep pan or wok. Once the oil is hot, carefully drop in the banana slices in batches, making sure they don’t stick to each other. Fry them until they turn golden brown and crispy, stirring occasionally to ensure even frying.
4. Drain and Season:
   Once fried, drain the banana chips on paper towels to remove excess oil. While they are still hot, sprinkle with salt.
5. Serve:
   Let the chips cool before serving. Enjoy them as a snack or alongside the main festive meal.

Kerala Banana Chips are a crispy, savory delight that is perfect for any festive occasion. Their combination of texture and flavor makes them a crowd-pleaser at any New Year celebration. Made with minimal ingredients, these chips are easy to prepare and can be stored for days, making them a great snack to keep on hand during the holiday season. Whether served as a side dish or just enjoyed on their own, Kerala Banana Chips add a traditional touch to your New Year feast.

Kerala Prawn Curry (Chemmeen Curry)

Kerala Prawn Curry (Chemmeen Curry) is a rich and flavorful seafood dish, infused with the tropical flavors of coconut, tamarind, and a variety of spices. This dish is a staple in Kerala’s coastal cuisine and is often prepared during festive occasions like New Year. The prawns are cooked in a fragrant, spicy coconut gravy, making it an irresistible dish to serve with rice, appam, or even chapati. The balance of tangy, spicy, and creamy flavors makes it a festive favorite.

Ingredients:

• 500g fresh prawns, cleaned and deveined
• 1 onion, sliced
• 1 tomato, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tbsp chili powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp tamarind paste
• 1 cup coconut milk
• 1/2 cup grated fresh coconut
• 2 tbsp coconut oil
• Curry leaves, a handful
• Salt to taste

Instructions:

1. Prepare the Coconut Paste:
   Grind the grated coconut into a smooth paste, adding a little water if needed.
2. Cook the Base:
   In a pan, heat coconut oil and add mustard seeds and fennel seeds. When they splutter, add onions, green chilies, and curry leaves. Sauté until the onions turn golden brown. Add ginger-garlic paste and sauté until fragrant.
3. Add the Spices:
   Add chopped tomatoes, chili powder, turmeric powder, and coriander powder. Cook until the tomatoes soften and the oil starts to separate from the masala.
4. Add the Prawns:
   Add the prawns to the pan, stir well to coat them with the spices, and cook for 5-7 minutes until they are slightly tender.
5. Add Coconut Milk and Tamarind:
   Pour in the coconut milk and tamarind paste. Stir to combine and simmer for another 10 minutes, allowing the prawns to absorb the flavors and the gravy to thicken.
6. Serve:
   Serve hot with steamed rice, appam, or chapati.

Kerala Prawn Curry is a perfect blend of flavors and textures, with tender prawns soaking up the spicy, tangy coconut gravy. This dish is perfect for New Year’s celebrations, bringing a taste of Kerala’s coastal cuisine to your table. The use of coconut oil, fresh coconut, and tamarind creates a unique, aromatic flavor that will transport you straight to the heart of Kerala. It pairs wonderfully with rice or appam, making it a must-try for any seafood lover.

Kerala Pineapple Pachadi

Kerala Pineapple Pachadi is a tangy and sweet yogurt-based side dish that is often served during Kerala feasts like New Year’s. This dish combines the sweetness of pineapple with the tanginess of yogurt, along with a touch of mustard seeds and curry leaves, making it a refreshing contrast to spicier dishes. The balance of flavors makes it an essential part of a Kerala Sadhya and a perfect complement to the rich, spicy curries.

Ingredients:

• 1 small pineapple, peeled and chopped into cubes
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 1-2 green chilies, slit
• 1 cup yogurt (preferably thick)
• 2 tbsp grated coconut
• 1 tbsp coconut oil
• Curry leaves, a handful
• Salt to taste

Instructions:

1. Cook the Pineapple:
   In a pan, add the chopped pineapple with a little water, turmeric powder, and salt. Cook over medium heat until the pineapple is tender and most of the water evaporates.
2. Prepare the Coconut Mixture:
   Grind the grated coconut with a little water to make a smooth paste.
3. Combine the Ingredients:
   Add the coconut paste to the cooked pineapple and mix well. Cook for a few minutes to let the flavors combine.
4. Prepare the Tempering:
   In a small pan, heat coconut oil. Add mustard seeds and fenugreek seeds, and when they splutter, add the green chilies and curry leaves. Fry for a few seconds until fragrant.
5. Add the Tempering to the Pachadi:
   Pour the tempering into the pineapple mixture and mix well. Allow it to cool slightly, then stir in the yogurt. Adjust the seasoning as needed.
6. Serve:
   Serve the Pineapple Pachadi as a side dish with rice or other Kerala delicacies.

Kerala Pineapple Pachadi is a refreshing, sweet, and tangy side dish that complements the spicy and rich dishes typically served during New Year’s. The combination of pineapple, yogurt, and coconut creates a delicious contrast that refreshes the palate between bites of curry and rice. Its vibrant color and unique flavor profile make it a festive favorite, ensuring that every meal is balanced and full of contrasting, exciting flavors.

Note: More recipes are coming soon!