35+ Traditional Easter Kerala Recipes for a Family Feast

Easter in Kerala is not just a religious celebration; it’s a feast of flavors, traditions, and cultural heritage.

The state of Kerala, with its rich history and diverse culinary influences, offers a wide array of mouth-watering dishes that grace the tables during Easter celebrations.

From traditional vegetarian delights to spicy meats and indulgent desserts, Kerala Easter recipes are crafted to bring families together in a joyous celebration of life, love, and faith.

If you’re planning to celebrate Easter in true Kerala style, this collection of 35+ Easter Kerala recipes is your perfect guide.

These dishes will transport you to the heart of Kerala, where every meal is a feast for the senses.

Whether you’re looking to prepare the iconic Kerala Sadya, savor rich beef fry, or indulge in sweet treats like payasam, these recipes will add an authentic Kerala touch to your Easter festivities.

So, roll up your sleeves, gather your ingredients, and let’s dive into the culinary treasures that Kerala has to offer this Easter!

35+ Traditional Easter Kerala Recipes for a Family Feast

Kerala Easter recipes offer a perfect blend of tradition, flavor, and hospitality. The diversity of dishes, from spicy stews to rich desserts, ensures that every Easter feast is memorable and unique.

Each recipe is a tribute to the rich culinary culture of Kerala, combining fresh, local ingredients and time-honored cooking techniques.

Whether you’re looking for something to serve as a main course, side dish, or dessert, these 35+ Kerala recipes will bring the warmth of Kerala’s kitchens to your Easter table.

This Easter, take a culinary journey through Kerala’s traditions, delighting your family and friends with authentic flavors that reflect the spirit of celebration.

From the vibrant colors of avial to the tender warmth of puttu kadala curry, these recipes will make your Easter feast truly unforgettable.

So, gather around the table, share a meal, and celebrate the joy and togetherness that Easter brings, Kerala-style!

Kerala Easter Appam (Soft Rice Pancakes)

Appam is a traditional Kerala delicacy often served during Easter. These soft, fluffy rice pancakes are a favorite accompaniment to a variety of curries, particularly the famous Kerala stew. Their light, airy texture comes from the fermented batter, giving them a subtle sourness that contrasts beautifully with the rich flavors of meat or vegetable stews. Appam is not only enjoyed for its taste but also for its cultural significance during the Easter celebrations in Kerala.

• Ingredients:
  • 1 cup raw rice
  • ½ cup cooked rice
  • 1 tsp active dry yeast
  • 2 tbsp sugar
  • 1 ½ cups coconut milk
  • 1 tsp salt
  • Water, as needed
• Method:
  1. Wash and soak the raw rice in water for about 6-8 hours.
  2. In a blender, combine the soaked raw rice, cooked rice, coconut milk, sugar, and yeast. Add water gradually to form a smooth batter. The consistency should be slightly thicker than pancake batter.
  3. Allow the batter to ferment for 8-12 hours or overnight at room temperature.
  4. Once fermented, add salt to the batter and mix gently.
  5. Heat an appam pan (or a deep non-stick pan) and lightly grease it with oil.
  6. Pour a ladle of batter into the center of the pan and swirl to form a circular shape, leaving the center thicker than the edges.
  7. Cover and cook on low heat for 2-3 minutes until the edges turn crispy, and the center remains soft and fluffy.
  8. Remove from the pan and serve warm with Kerala stew or curry.

Kerala Easter Appam is an iconic dish that brings people together during the celebrations. Its soft texture and subtle flavor make it a perfect accompaniment to rich, spicy curries. Whether you serve it with a traditional stew, beef curry, or chicken, this dish is sure to become a staple at any festive occasion. The fermentation process adds a distinctive tangy flavor, making the appam a delightful treat during Easter feasts.

Kerala Easter Beef Ularthiyathu (Spicy Beef Fry)

Kerala Easter Beef Ularthiyathu is a deeply flavorful, spicy, and aromatic dish that’s a centerpiece of Easter meals in Kerala. This slow-cooked beef fry is seasoned with a unique blend of spices like black pepper, fennel, and garam masala, and is finished off with fresh curry leaves. It’s traditionally served with Appam or rice and is a perfect balance of heat and aromatic spices, making it a beloved dish during the Easter festivities.

• Ingredients:
  • 500g beef, cubed
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp fennel seeds
  • 1 tsp black pepper powder
  • 2 tbsp coconut oil
  • 2 sprigs curry leaves
  • Salt to taste
  • 1 ½ cups water
• Method:
  1. In a large pressure cooker, add the cubed beef, turmeric powder, salt, and enough water to cover the beef. Cook for about 2-3 whistles or until the beef is tender.
  2. Drain any excess water and set the beef aside.
  3. In a large pan, heat coconut oil over medium heat. Add fennel seeds and sauté until fragrant.
  4. Add the sliced onions and sauté until golden brown.
  5. Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
  6. Stir in the chopped tomatoes, red chili powder, and black pepper powder. Cook until the tomatoes soften.
  7. Add the cooked beef pieces to the pan and stir to coat with the spices. Add the garam masala and curry leaves, and cook on low heat for about 15-20 minutes, allowing the flavors to meld and the beef to fry to a crispy texture.
  8. Serve hot with appam or rice.

Kerala Easter Beef Ularthiyathu is a must-have dish for anyone celebrating Easter in Kerala. The slow cooking and marinating process make the beef tender while infusing it with the rich, earthy flavors of Kerala’s unique spices. The result is a spicy, flavorful beef fry that’s perfect for the festive atmosphere of Easter, making it an unforgettable meal for family and friends. Serve it with appam for an authentic Kerala Easter experience.

Kerala Easter Sweet Puttu (Steamed Rice Cake with Coconut and Jaggery)

Sweet Puttu is a traditional Kerala dish, often prepared for special occasions like Easter. Made from rice flour, coconut, and jaggery, it’s a sweet, aromatic, and comforting dish that’s loved by people of all ages. The layers of steamed rice flour and freshly grated coconut mixed with jaggery make this dish a delightful dessert or breakfast option during Easter. It holds a special place in the hearts of Keralites as a symbol of their culinary heritage.

• Ingredients:
  • 1 cup rice flour (preferably puttu flour)
  • ½ cup grated coconut
  • ¼ cup jaggery, grated
  • 1 tbsp ghee (clarified butter)
  • ½ tsp cardamom powder
  • A pinch of salt
  • Water, as needed
• Method:
  1. In a bowl, combine the rice flour, salt, and a little water. Mix until the flour forms crumbs (like breadcrumbs). Add a bit more water if necessary, but don’t make it too wet.
  2. Set aside some grated coconut and jaggery for layering.
  3. Prepare a steamer and lightly grease the puttu maker or a cylindrical container with ghee.
  4. Start layering the puttu maker: Add a layer of rice flour, then a layer of grated coconut, followed by a layer of jaggery. Repeat until all the ingredients are used up, finishing with a layer of coconut on top.
  5. Steam the puttu for about 10-15 minutes until it’s fully cooked.
  6. Once done, gently remove the puttu from the maker and drizzle with a little ghee for extra flavor.
  7. Serve warm and enjoy with tea or as a dessert.

Kerala Easter Sweet Puttu is a simple yet incredibly flavorful dish that embodies the essence of Kerala’s festive cuisine. The combination of rice flour, coconut, and jaggery makes this dish naturally sweet and aromatic. It’s a perfect treat for Easter, offering a touch of tradition and nostalgia. Whether enjoyed as a breakfast or dessert, Sweet Puttu is sure to bring a sense of joy and fulfillment to your holiday celebrations.

Kerala Easter Chicken Stew (Kerala Style Chicken Curry)

Kerala Easter Chicken Stew is a traditional dish served during Easter celebrations in Kerala. This mild, aromatic stew is made with tender chicken, vegetables, and coconut milk, creating a creamy and flavorful curry. The stew is gently spiced with ingredients like cinnamon, cardamom, and cloves, which infuse the dish with rich, warm flavors. Served with Appam or bread, this stew is a comforting and beloved dish that beautifully balances the richness of coconut milk with the delicate spices.

• Ingredients:
  • 500g chicken, cut into pieces
  • 1 onion, sliced
  • 1 tomato, chopped
  • 2 potatoes, diced
  • 1 carrot, diced
  • 1 cup coconut milk
  • 1-inch piece of ginger, chopped
  • 2 cloves garlic, chopped
  • 1 tsp black pepper powder
  • 1 cinnamon stick
  • 2-3 cardamom pods
  • 3-4 cloves
  • 2 sprigs curry leaves
  • 2 tbsp coconut oil
  • Salt to taste
• Method:
  1. Heat coconut oil in a large pan. Add cinnamon, cardamom, cloves, and curry leaves. Sauté until fragrant.
  2. Add the sliced onions, ginger, and garlic. Sauté until the onions turn golden brown.
  3. Add the chicken pieces and cook until lightly browned.
  4. Add the chopped tomatoes and cook until soft.
  5. Add the diced potatoes and carrots, mixing well.
  6. Pour in the coconut milk and enough water to cover the chicken and vegetables. Bring to a boil, then lower the heat and let it simmer until the chicken is tender and the vegetables are cooked through.
  7. Season with black pepper and salt to taste. Continue to simmer for another 5-10 minutes.
  8. Serve the chicken stew hot with Appam, idiyappam, or bread.

Kerala Easter Chicken Stew is a flavorful, creamy dish that combines the richness of coconut milk with the fragrant spices of Kerala. The tender chicken and soft vegetables in this stew make it a comforting dish that’s perfect for Easter gatherings. Whether you serve it with Appam or steamed rice, this dish will undoubtedly add a touch of Kerala’s culinary tradition to your festive meal. Its delicate flavors and mild heat make it a hit with people of all ages during Easter celebrations.

Kerala Easter Prawn Curry (Chemmeen Curry)

Kerala Easter Prawn Curry is a flavorful and aromatic dish made with succulent prawns, coconut milk, and a blend of traditional Kerala spices. This curry is a perfect balance of spicy, tangy, and creamy flavors, with the richness of coconut milk providing a smooth texture. It is typically served with steamed rice, making it a popular dish during the Easter season in Kerala. The combination of fresh prawns and spices creates an irresistible curry that’s sure to be a highlight on your Easter table.

• Ingredients:
  • 500g prawns, cleaned and deveined
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1-inch piece ginger, chopped
  • 3-4 garlic cloves, chopped
  • 2 green chilies, slit
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 cup coconut milk
  • 1 tbsp tamarind paste
  • 2 sprigs curry leaves
  • 2 tbsp coconut oil
  • Salt to taste
• Method:
  1. Heat coconut oil in a pan and sauté onions, ginger, garlic, and green chilies until fragrant and golden.
  2. Add chopped tomatoes, red chili powder, turmeric, coriander powder, cumin powder, and a pinch of salt. Cook until the tomatoes soften and the oil separates.
  3. Add the prawns and cook for 2-3 minutes until they turn pink.
  4. Add coconut milk and tamarind paste, mixing well. Simmer on low heat for 10-15 minutes, allowing the flavors to combine and the curry to thicken.
  5. Garnish with fresh curry leaves and serve the prawn curry hot with steamed rice or appam.

Kerala Easter Prawn Curry is a perfect addition to your Easter feast, offering the fresh taste of prawns combined with the aromatic spices and creamy coconut milk. The curry’s tangy and spicy flavors, along with the delicate sweetness of prawns, create a dish that’s both comforting and indulgent. Whether paired with steamed rice or Appam, this curry is sure to be a crowd-pleaser at any Easter celebration, bringing the flavors of Kerala to your table.

Kerala Easter Vattayappam (Steamed Rice Cake)

Vattayappam is a traditional Kerala steamed rice cake that’s often made during festive occasions like Easter. It’s a light, spongy, and slightly sweet dish made with rice flour, coconut, and yeast, offering a delicate flavor and a soft texture. This steamed cake is typically served as a breakfast or dessert, and its mild sweetness paired with the aroma of coconut and cardamom makes it an ideal dish to celebrate the Easter festivities. Vattayappam is not only delicious but also holds cultural significance in Kerala’s culinary heritage.

• Ingredients:
  • 2 cups rice flour
  • ½ cup grated coconut
  • 1 cup warm water
  • 1 tsp active dry yeast
  • 1 tbsp sugar
  • ½ tsp cardamom powder
  • 1 pinch salt
  • Banana leaves or a steaming dish for steaming
• Method:
  1. Dissolve sugar and yeast in warm water. Let it sit for about 10 minutes until it becomes frothy.
  2. In a large mixing bowl, combine rice flour, grated coconut, cardamom powder, and salt.
  3. Add the yeast mixture to the dry ingredients and stir to form a thick batter. Cover the bowl and allow it to ferment for 3-4 hours or until the batter rises.
  4. Grease a round steaming dish or banana leaves and pour the fermented batter into it. Steam for 20-30 minutes, or until a toothpick inserted comes out clean.
  5. Let the vattayappam cool for a few minutes before serving.

Kerala Easter Vattayappam is a delightful treat that celebrates the flavors of Kerala with its spongy texture and sweet coconut aroma. The steaming process gives the rice cake a soft, fluffy consistency, making it an ideal dish for Easter breakfast or dessert. Its subtle sweetness and rich coconut flavor provide a comforting taste of tradition, making it a cherished part of the Easter feast. Whether enjoyed with tea or as a standalone treat, Vattayappam brings warmth and joy to any Easter gathering.

Kerala Easter Sadya (Banana Leaf Feast)

Kerala Easter Sadya is a traditional feast served on a banana leaf, typically made during major festivals like Easter. This elaborate meal consists of a variety of vegetarian dishes, each packed with flavors and served in a specific order on the leaf. The Sadya includes rice, various curries, chutneys, and pickles, offering a balanced combination of sweet, sour, salty, and spicy flavors. It is a feast for the senses and an essential part of the Easter celebration in Kerala, reflecting the region’s culinary richness and vibrant cultural traditions.

• Ingredients:
  • 1 cup rice (Kerala Matta rice)
  • 2 cups mixed vegetables (carrot, beans, peas, potato)
  • 1 cup thick coconut milk
  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3 dried red chilies
  • 2 sprigs curry leaves
  • 1 cup yogurt
  • 2 tbsp jaggery (for sweetness)
  • 1 tsp salt
  • For pickles and chutneys:
    • Mango pickle, lime pickle, and coconut chutney
• Method:
  1. Cook the rice in a large pot with water and a pinch of salt. Set aside.
  2. In a pan, heat ghee, add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Sauté for a minute.
  3. Add the mixed vegetables and cook until soft.
  4. Add coconut milk, salt, and jaggery. Let the curry simmer for a few minutes until it thickens.
  5. In a small bowl, whisk the yogurt and set aside for serving.
  6. Serve the rice on a banana leaf with the vegetable curry, yogurt, and accompanying pickles and chutneys.

Kerala Easter Sadya is not just a meal but an experience that celebrates the spirit of togetherness and tradition. With a variety of dishes, each rich in flavor and texture, this feast is a highlight of Easter in Kerala. From the creamy coconut curries to the tangy pickles, each element is meticulously prepared to provide a balanced and satisfying meal. The Sadya is a reflection of the culture and culinary expertise of Kerala, making it a perfect way to honor the occasion and enjoy the flavors of the region with friends and family.

Kerala Easter Beef Ularthiyathu (Spicy Stir-Fried Beef)

Kerala Easter Beef Ularthiyathu is a flavorful and spicy stir-fried beef dish that is popular during Easter and other festive occasions. This dish is known for its tender beef, which is marinated and cooked with a variety of spices, including black pepper, coriander, turmeric, and garam masala. The beef is slow-cooked to perfection, resulting in a rich and aromatic dish with a slight caramelized texture. Served with rice, parotta, or appam, this hearty dish is a must-try for meat lovers during the Easter feast in Kerala.

• Ingredients:
  • 500g beef, cut into cubes
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp black pepper powder
  • 1 tsp red chili powder
  • 2 tbsp coconut oil
  • 2 sprigs curry leaves
  • Salt to taste
  • 1 cup water
  • 1 tbsp vinegar
• Method:
  1. In a bowl, marinate the beef with turmeric powder, coriander powder, garam masala, black pepper powder, red chili powder, and salt. Let it sit for 30 minutes.
  2. Heat coconut oil in a pan and add curry leaves. Sauté the onions until golden brown.
  3. Add ginger-garlic paste and sauté until fragrant.
  4. Add chopped tomatoes and cook until they become soft.
  5. Add the marinated beef and sauté for 5-6 minutes.
  6. Add water and simmer the beef on low heat for 1-1.5 hours until the meat is tender and the flavors have infused.
  7. Once the beef is cooked and the gravy has thickened, add vinegar and stir well.
  8. Serve the beef ularthiyathu with rice, parotta, or appam.

Kerala Easter Beef Ularthiyathu is a rich, spicy, and aromatic dish that brings together the bold flavors of Kerala’s cuisine. The slow-cooked beef is infused with a blend of spices that create a robust and satisfying taste. This dish is ideal for special occasions like Easter, offering a hearty, flavorful meal that pairs beautifully with the traditional Kerala rice or parotta. Its tender texture and spice-filled notes make it a standout dish at any celebration, showcasing the culinary depth of Kerala.

Kerala Easter Palappam (Soft Rice Pancakes)

Palappam, also known as appam, is a traditional Kerala rice pancake often served during Easter meals. These soft, lacy pancakes are made with a fermented rice and coconut batter, resulting in a light, airy texture that pairs wonderfully with curries and stews. The slightly sour flavor of the appam, developed through the fermentation process, complements rich and creamy dishes like chicken or mutton stew, making it an integral part of the Kerala Easter feast. Its delicate, fluffy texture is sure to elevate any meal and add authenticity to your celebration.

• Ingredients:
  • 2 cups rice flour
  • ½ cup cooked rice
  • 1 cup coconut milk
  • 1 tsp sugar
  • 1 tsp active dry yeast
  • ½ tsp salt
  • 1 cup warm water
• Method:
  1. In a bowl, combine rice flour, cooked rice, and sugar.
  2. In a separate bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy.
  3. Add the yeast mixture and coconut milk to the rice flour mixture and stir to form a smooth batter.
  4. Cover the batter and let it ferment for 8-10 hours or overnight until it becomes bubbly and slightly sour.
  5. Heat an appam pan or non-stick pan and pour a ladle of batter into the center. Swirl the pan to spread the batter into a thin, even layer around the edges.
  6. Cover the pan and cook for 2-3 minutes until the edges are golden brown, and the center is soft and fluffy.
  7. Serve the palappam hot with stew, curry, or any side dish of your choice.

Kerala Easter Palappam is a versatile and essential dish for any Kerala Easter meal. The soft, fluffy texture and the slight tanginess from the fermentation process make it an ideal accompaniment to stews and curries. Whether paired with chicken stew, beef curry, or vegetable curry, the appam’s delicate flavor enhances the overall meal experience. Serving this dish at Easter not only adds to the authenticity of the celebration but also brings out the best in Kerala’s culinary traditions, making it a must-try for anyone wanting to explore the rich flavors of the region.

Kerala Easter Chicken Stew (Kurumulakari)

Kerala Easter Chicken Stew, or Kurumulakari, is a comforting and aromatic dish made with tender chicken pieces, coconut milk, and a blend of fragrant spices. This stew is a staple in Kerala’s Easter celebrations, often served with appam or rice. The creamy coconut milk, paired with the gentle heat from black pepper and other spices, creates a mild yet flavorful dish. The chicken stew is perfect for those who enjoy rich, velvety textures with the subtle warmth of Kerala’s traditional seasonings. It’s an iconic dish that embodies the spirit of Kerala’s festive meals.

• Ingredients:
  • 1 kg chicken, cut into pieces
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 2 green chilies, slit
  • 1 tsp black pepper powder
  • 1 tsp garam masala
  • 2 cups coconut milk (thin and thick)
  • 2 sprigs curry leaves
  • 2 tbsp coconut oil
  • 1 cinnamon stick
  • 4 cloves
  • 1 bay leaf
  • Salt to taste
• Method:
  1. Heat coconut oil in a large pan and add cinnamon, cloves, and bay leaf. Sauté for a minute until fragrant.
  2. Add the sliced onions, curry leaves, and green chilies. Sauté until the onions turn golden brown.
  3. Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
  4. Add chopped tomatoes and cook until soft.
  5. Add the chicken pieces, black pepper powder, garam masala, and salt. Cook for 5-7 minutes, stirring occasionally.
  6. Pour in the thin coconut milk and cook on medium heat until the chicken is tender, around 20-25 minutes.
  7. Once the chicken is cooked, add the thick coconut milk and simmer for an additional 5 minutes.
  8. Adjust salt and pepper to taste, then serve hot with appam or rice.

Kerala Easter Chicken Stew is a comforting and heartwarming dish that complements the flavors of the Easter feast. The creamy coconut milk combined with the warmth of the spices creates a balanced and flavorful stew that pairs beautifully with soft appams or steamed rice. It’s a dish that brings together the essential elements of Kerala cuisine—coconut, spice, and tender meat—making it a favorite during the Easter celebrations. The mild yet rich flavors of this stew ensure that it’s both a nourishing and satisfying addition to any festive meal.

Kerala Easter Fish Moilee (Fish Stew in Coconut Milk)

Kerala Easter Fish Moilee is a fragrant and flavorful fish stew made with fresh fish, coconut milk, and a medley of spices. This dish, known for its delicate flavors and creamy texture, is a traditional Kerala favorite, especially during Easter and other special occasions. The fish is cooked in a rich coconut gravy with a hint of tang from green chilies and a touch of spice from black pepper. The fish moilee is typically served with steamed rice or appam, making it a perfect main course dish for an Easter celebration in Kerala.

• Ingredients:
  • 500g fresh fish (preferably Kingfish or Pomfret)
  • 1 onion, sliced
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1-inch piece of ginger, julienned
  • 1 tsp turmeric powder
  • 1 tsp black pepper powder
  • 1 cup coconut milk (thin and thick)
  • 1 sprig curry leaves
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • Salt to taste
• Method:
  1. Heat coconut oil in a large pan. Add mustard seeds and curry leaves. Let them splutter for a few seconds.
  2. Add sliced onions, ginger, and green chilies. Sauté until the onions turn translucent.
  3. Add the chopped tomatoes, turmeric powder, and black pepper powder. Cook until the tomatoes soften.
  4. Add the fish pieces to the pan and gently stir, ensuring the fish is coated with the spices.
  5. Pour in the thin coconut milk, salt, and cook the fish for 10-15 minutes until it’s cooked through.
  6. Add the thick coconut milk and simmer for another 5 minutes.
  7. Check for salt and adjust to taste. Serve hot with steamed rice or appam.

Fish Moilee is a quintessential Kerala dish that beautifully combines the sweetness of coconut milk with the tanginess of fresh fish and the heat of green chilies. This dish is an essential part of the Kerala Easter feast, providing a delicate yet flavorful alternative to heavier meat dishes. The rich, creamy texture and the balance of spices make it a favorite for many during the Easter season. Whether served with rice or appam, this dish is sure to be a highlight of the meal, showcasing the best of Kerala’s coastal cuisine.

Kerala Easter Palada Payasam (Sweet Milk and Rice Dessert)

Kerala Easter Palada Payasam is a rich and creamy dessert made with rice ada (a type of flat rice noodle), milk, sugar, and ghee. This traditional Kerala sweet is often prepared during festive occasions like Easter, and it is a beloved treat for its delicate sweetness and creamy texture. The combination of rice ada and milk, flavored with cardamom and garnished with cashews and raisins fried in ghee, makes it a luxurious dessert that is perfect for celebrating the joyous occasion of Easter in Kerala.

• Ingredients:
  • 1 cup rice ada (available in stores or homemade)
  • 4 cups full cream milk
  • 1 cup sugar
  • 2 tbsp ghee
  • 1 tsp cardamom powder
  • 10 cashews
  • 10 raisins
• Method:
  1. Cook the rice ada in boiling water according to package instructions, then drain and set aside.
  2. In a large pan, heat the milk and bring it to a boil. Reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.
  3. Add the cooked rice ada to the milk and continue to cook for another 10-15 minutes until the mixture thickens.
  4. Add sugar and stir until it dissolves completely.
  5. In a small pan, heat ghee and fry the cashews and raisins until golden brown.
  6. Add the fried cashews, raisins, and cardamom powder to the payasam. Mix well.
  7. Let the payasam cool slightly before serving. It can be enjoyed warm or chilled.

Palada Payasam is a rich and indulgent dessert that completes the Kerala Easter feast in the most delicious way. The creamy milk, sweetened with sugar, blends harmoniously with the soft, delicate rice ada, making each spoonful a luxurious treat. Topped with the crunch of fried cashews and raisins, it’s a dessert that satisfies both the sweet tooth and the desire for something comforting and festive. This dessert is deeply embedded in Kerala’s food culture, and it brings a sweet end to the joyous Easter meal, making it a dish that is both celebratory and satisfying.

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

Puttu with Kadala Curry is a quintessential Kerala breakfast or lunch dish, often enjoyed during Easter celebrations. The soft, steamed rice cakes (puttu) are typically served with a flavorful black chickpea curry (kadala curry), creating a satisfying meal that’s both nutritious and delicious. The fluffy puttu is made with rice flour and grated coconut, while the kadala curry is a spicy, aromatic stew made with black chickpeas, coconut, and a blend of spices. This combination of textures and flavors is a favorite in Kerala households during special occasions like Easter.

• Ingredients:
  • For Puttu:
    • 2 cups rice flour
    • 1 cup grated coconut
    • 1/2 tsp salt
    • Water, as needed
  • For Kadala Curry:
    • 1 cup black chickpeas (soaked overnight)
    • 1 onion, chopped
    • 1 tomato, chopped
    • 1-inch piece of ginger, minced
    • 2 garlic cloves, minced
    • 2 green chilies, chopped
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp turmeric powder
    • 1 tsp garam masala
    • 1 sprig curry leaves
    • 2 tbsp coconut oil
    • 1 cup coconut milk
    • Salt to taste
• Method:
  1. To prepare the Puttu:
     • In a large bowl, mix the rice flour and salt. Gradually add water, mixing with your hands until the mixture resembles coarse breadcrumbs. Add the grated coconut and mix again.
     • Fill the puttu maker (steamer) with layers of the rice flour mixture and coconut, alternating between them. Steam for 10-15 minutes.
  2. To prepare the Kadala Curry:
     • Heat coconut oil in a pan. Add chopped onions, ginger, garlic, and green chilies, and sauté until onions turn golden brown.
     • Add the chopped tomatoes, cumin powder, coriander powder, turmeric powder, and garam masala. Stir and cook until the tomatoes soften.
     • Add the soaked black chickpeas along with enough water to cover them. Pressure cook for 3-4 whistles or until the chickpeas are soft.
     • Once cooked, add coconut milk and curry leaves. Simmer for another 5-10 minutes.
     • Adjust salt to taste and serve hot with puttu.

Puttu with Kadala Curry is a hearty and wholesome meal, rich in flavors and textures. The softness of the steamed rice cake complements the spiciness of the chickpea curry, while the coconut in both the puttu and the curry gives the dish a distinct Kerala flavor. This combination is a cherished part of Kerala’s Easter traditions, offering both comfort and nourishment. Whether enjoyed as breakfast or a festive lunch, it’s a dish that brings together the essence of Kerala’s culinary culture, making it an unforgettable part of any Easter feast.

Kerala Easter Sadhya (Traditional Feast)

A true representation of Kerala’s culinary heritage, the Easter Sadhya is a grand, multi-course meal traditionally served on a banana leaf. This elaborate feast includes a variety of vegetarian dishes, from tangy and spicy curries to chutneys and pickles, complemented by rice and traditional Kerala breads. The Sadhya is often accompanied by a variety of sweets, the most iconic being payasam. This meal is symbolic of celebration and togetherness, making it a centerpiece of Easter in Kerala. The numerous dishes ensure that there is something for everyone, offering a rich and diverse flavor profile in every bite.

• Ingredients: (for a complete Sadhya, with some key dishes)
  • Vegetable Stew:
    • 1 cup mixed vegetables (carrot, beans, potato)
    • 1/2 cup coconut milk
    • 1 tsp ginger-garlic paste
    • 1 green chili, slit
    • 1 sprig curry leaves
    • Salt to taste
  • Avial:
    • 1 cup mixed vegetables (carrot, beans, pumpkin)
    • 1/2 cup yogurt
    • 1 tbsp coconut oil
    • 1/2 cup grated coconut
    • 1 tsp cumin powder
    • 1 sprig curry leaves
  • Thoran (Cabbage Stir-Fry):
    • 1 small cabbage, shredded
    • 1 onion, chopped
    • 2 green chilies, chopped
    • 1/4 tsp mustard seeds
    • 1 tbsp coconut oil
    • Salt to taste
  • Payasam (Dessert):
    • 1 cup rice ada
    • 4 cups full cream milk
    • 1 cup sugar
    • 1 tbsp ghee
    • Cashews and raisins
• Method:
  1. Vegetable Stew:
     • Cook the mixed vegetables with ginger-garlic paste and green chili until tender. Add coconut milk and simmer for 5-10 minutes. Adjust salt to taste and garnish with curry leaves.
  2. Avial:
     • Cook the mixed vegetables until soft. Grind coconut and cumin powder into a coarse paste. Add the ground coconut mixture and yogurt to the vegetables. Cook for 2-3 minutes and finish with coconut oil and curry leaves.
  3. Thoran:
     • Heat coconut oil and sauté onions, green chilies, and mustard seeds. Add the shredded cabbage and stir-fry until tender. Season with salt and garnish with grated coconut.
  4. Payasam:
     • Cook the rice ada in boiling water, then drain. In a separate pan, heat milk and bring it to a boil. Add the cooked rice ada and sugar, and simmer until the mixture thickens. Garnish with ghee-fried cashews and raisins.

The Kerala Easter Sadhya is an explosion of colors, textures, and flavors, offering an array of dishes that represent the essence of Kerala’s diverse culinary traditions. Each dish, from the creamy vegetable stew to the tangy avial, delivers unique flavors that harmonize together, creating a memorable meal. The highlight of this feast is the sweet and comforting payasam, which brings the meal to a satisfying end. The Easter Sadhya, served on a banana leaf, is not just about food—it’s about family, celebration, and the rich cultural heritage of Kerala, making it an essential part of the Easter festivities.

Kerala Easter Keralan Beef Fry (Beef Ularthiyathu)

Kerala Easter Keralan Beef Fry, or Beef Ularthiyathu, is a flavorful and spicy dish made from tender pieces of beef, marinated and cooked in a fragrant blend of spices. This dish is cooked until the beef is caramelized, allowing the spices to meld beautifully, creating a dish with deep flavors and a satisfying texture. It is a popular choice for Easter celebrations in Kerala, often served with rice, parotta, or appam. The use of roasted coconut and fried spices adds richness to the dish, making it a star of the feast.

• Ingredients:
  • 500g beef, cut into small pieces
  • 1 onion, sliced thinly
  • 2 tomatoes, chopped
  • 2 tbsp ginger-garlic paste
  • 2 green chilies, chopped
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 sprig curry leaves
  • 1/4 cup roasted coconut, ground
  • 2 tbsp coconut oil
  • Salt to taste
• Method:
  1. In a bowl, marinate the beef with turmeric powder, chili powder, salt, and ginger-garlic paste. Let it sit for 30 minutes.
  2. Heat coconut oil in a pan. Add sliced onions and curry leaves, and sauté until the onions are golden brown.
  3. Add chopped tomatoes and cook until they soften. Add the marinated beef and cook on medium heat for 10-15 minutes.
  4. Add enough water to cover the beef and cook until tender. This can take 30-40 minutes, depending on the cut of beef.
  5. Once the beef is tender, add the ground roasted coconut and garam masala. Stir well and cook for an additional 5-10 minutes, allowing the flavors to meld and the beef to caramelize.
  6. Serve hot with rice, parotta, or appam.

Kerala Easter Beef Fry is a fiery and savory dish that stands out in any celebration. The beef is marinated and slow-cooked to perfection, absorbing the complex spices and resulting in a tender, flavorful dish. The addition of roasted coconut gives the curry a distinct richness, while the fried onions and spices create a savory, slightly caramelized flavor that is truly unique. This dish pairs beautifully with Kerala’s soft parotta or appam, making it an unforgettable part of the Easter feast. The deep, spicy flavors are a testament to the rich culinary heritage of Kerala, making it a must-try for Easter celebrations.

Note: More recipes are coming soon!