35+ Must Try Easter Kerala Special Recipes for a Flavorful Celebration

Easter is a time for celebration, reflection, and of course, delicious food.

For those with roots in Kerala or an appreciation for its vibrant cuisine, the Easter feast is an occasion to showcase the unique flavors of the region.

Kerala’s cuisine is rich in spices, coconut, and a deep cultural heritage that blends indigenous ingredients with culinary traditions passed down through generations.

During Easter, families come together to prepare a spread of mouthwatering dishes, from savory main courses to sweet desserts, each one offering a taste of Kerala’s distinctive flavors.

Whether it’s the fragrant lamb curry, soft appams, or sweet payasam, these dishes are a part of what makes Easter in Kerala so memorable.

In this blog, we’ve curated a list of 35+ Kerala special Easter recipes that capture the essence of this festive occasion.

These dishes range from comforting curries and fried snacks to exquisite sweets that will add a touch of authenticity and joy to your celebrations.

Whether you’re planning a grand feast for family and friends or a quiet dinner at home, these recipes will help bring the flavors of Kerala right to your table.

So, gather your ingredients, get ready to cook, and celebrate Easter with the distinctive flavors of Kerala!

35+ Must Try Easter Kerala Special Recipes for a Flavorful Celebration

Easter in Kerala is more than just a celebration of faith; it’s a celebration of food, family, and togetherness.

With these 35+ Kerala Easter recipes, you can bring the taste of this vibrant region into your own home.

From flavorful curries and tender meats to refreshing salads and indulgent desserts, Kerala’s cuisine offers something for every palate.

Whether you’re familiar with the region’s flavors or experiencing them for the first time, these dishes are sure to add a special touch to your Easter celebrations.

So, gather your loved ones, dive into the recipes, and create unforgettable memories with a feast that honors the rich culinary heritage of Kerala.

Kerala Style Hot Cross Buns

Kerala’s take on the classic Hot Cross Buns is infused with aromatic spices like cardamom and cinnamon. These soft, sweet buns are perfect for Easter celebrations, combining the rich cultural heritage of Kerala with the traditional Easter spirit. The recipe is easy to follow and results in buns that are fluffy, lightly sweetened, and enriched with dry fruits. They are perfect for breakfast or an afternoon tea, adding a local twist to your Easter table.

Ingredients:

• 2 cups all-purpose flour
• 1 cup warm milk
• 3 tbsp sugar
• 1 packet (7g) active dry yeast
• 1/4 cup melted butter
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 cup mixed dried fruits (raisins, currants, chopped dates)
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)
• 1/4 cup icing sugar (for the cross)

Instructions:

1. Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Stir and let it sit for 5 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, sift the flour, salt, cinnamon, and cardamom together.
3. Prepare Dough: Pour in the activated yeast mixture, melted butter, and dried fruits. Mix to form a dough. Knead for 10 minutes until soft and elastic. Cover the dough with a damp cloth and let it rise for 1 to 1.5 hours or until doubled in size.
4. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each into a round bun and place them on a greased baking tray, close together.
5. Second Rise: Cover the tray with a damp cloth and let the buns rise for 30 minutes.
6. Make the Cross: In a small bowl, mix icing sugar with a little milk to make a thick paste. Transfer to a piping bag or a plastic bag with a small hole at the tip. Pipe crosses over the buns.
7. Bake: Preheat your oven to 350°F (175°C). Brush the buns with the egg wash (a mixture of egg and milk). Bake for 20-25 minutes until golden brown.
8. Cool & Serve: Let the buns cool slightly before serving. You can serve them warm or at room temperature.

Kerala-style Hot Cross Buns add a unique flair to your Easter celebrations with the blend of traditional spices and the richness of dried fruits. The slight sweetness and aromatic flavor make them a delightful treat for breakfast or as part of your Easter feast. These buns are not only a culinary delight but also a great way to celebrate the season with a cultural twist.

Kerala Easter Chicken Curry (Special for Easter)

A quintessential Kerala Easter dish, this chicken curry is rich, aromatic, and packed with flavors from freshly ground spices. The combination of coconut milk and a variety of spices like cinnamon, cloves, and cardamom creates a curry that is full-bodied and comforting. Perfectly suited to accompany traditional Kerala-style breads like appam or puttu, this dish is a must-try for Easter celebrations. The use of fresh, local ingredients elevates this dish, making it a flavorful centerpiece for any festive table.

Ingredients:

• 1 kg chicken (cut into pieces)
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 cup thick coconut milk
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1/4 tsp fennel seeds
• 3-4 cloves
• 2-3 cardamom pods
• 2 cinnamon sticks
• 3 tbsp coconut oil
• Fresh curry leaves
• Salt to taste

Instructions:

1. Marinate the Chicken: In a bowl, mix the chicken pieces with a pinch of turmeric, chili powder, and salt. Let it marinate for about 30 minutes.
2. Prepare the Spices: Heat coconut oil in a large pot. Add cloves, cinnamon, cardamom, and fennel seeds. Fry them until they release a fragrant aroma.
3. Sauté the Base: Add sliced onions, curry leaves, and green chilies to the pot. Fry until the onions turn golden brown. Then, add ginger-garlic paste and sauté for another 2-3 minutes.
4. Cook the Tomatoes: Add the chopped tomatoes and cook until soft. Then, add turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Cook for 5 minutes to allow the spices to blend well.
5. Cook the Chicken: Add the marinated chicken pieces and cook for 10-12 minutes, stirring occasionally. The chicken should be partially cooked and coated in the spice mix.
6. Simmer with Coconut Milk: Pour in the coconut milk, stir, and bring to a boil. Reduce the heat and simmer for 20-25 minutes until the chicken is tender and the gravy thickens.
7. Adjust Salt & Spice: Taste the curry and adjust the salt and spice levels if needed.
8. Serve: Garnish with fresh curry leaves. Serve with appam, puttu, or steamed rice.

Kerala Easter Chicken Curry is a delightful and rich curry that captures the essence of Kerala’s festive flavors. The combination of spices and coconut milk makes the curry not only fragrant but also comforting, perfect for a special Easter meal. This dish pairs beautifully with Kerala’s traditional rice-based breads, creating a satisfying and memorable feast for family and friends. The fusion of spices and coconut gives a unique taste that brings the heart of Kerala into your kitchen.

Kerala Easter Sadhya (Traditional Kerala Feast)

Kerala Sadhya is a traditional feast served on a banana leaf, typically during festivals like Onam and Easter. This elaborate spread consists of a variety of vegetarian dishes, showcasing the flavors of Kerala through its aromatic spices, coconut, and rice. A Kerala Sadhya is incomplete without dishes like avial, sambar, thoran, and payasam. This recipe introduces you to the core dishes of a Kerala Easter Sadhya, perfect for serving a large family or a festive gathering.

Ingredients: For Sambar:

• 1 cup toor dal
• 1 medium carrot, diced
• 1 medium potato, diced
• 1/2 cup drumsticks, chopped
• 2 tbsp tamarind pulp
• 1 tbsp sambar powder
• 1/4 tsp turmeric powder
• Salt to taste

For Avial:

• 1 cup mixed vegetables (carrot, beans, yam, pumpkin, etc.)
• 1/2 cup grated coconut
• 2-3 green chilies
• 1/4 tsp cumin seeds
• 1 tbsp yogurt
• 1 tbsp coconut oil
• Fresh curry leaves
• Salt to taste

For Payasam:

• 1/2 cup moong dal
• 1/2 cup jaggery, grated
• 1 cup coconut milk
• 1 tbsp ghee
• 1/4 tsp cardamom powder
• Cashews and raisins for garnish

Instructions:

1. Sambar: In a pressure cooker, cook toor dal with vegetables until soft. Add tamarind pulp, sambar powder, turmeric, and salt. Cook for 5 more minutes. Garnish with curry leaves and serve with rice.
2. Avial: Cook the mixed vegetables in water until tender. Grind coconut, green chilies, and cumin seeds into a paste. Add the paste to the vegetables and cook for 5 minutes. Stir in yogurt and coconut oil. Garnish with curry leaves.
3. Payasam: Cook moong dal in water until soft. Add jaggery and stir until dissolved. Add coconut milk and cook for 5-7 minutes. Add cardamom powder, ghee, and garnish with cashews and raisins.

Kerala Easter Sadhya is the epitome of traditional Kerala cuisine, bringing together an array of dishes that balance taste, texture, and aroma. Each dish tells a story of local ingredients, cultural significance, and the festive spirit of Kerala. A full Sadhya is not just a meal but a celebration in itself, with a variety of flavors that create a harmonious dining experience. Whether served as a grand feast or a more intimate gathering, this meal brings the warmth of Kerala into your home, offering a taste of its culinary heritage.

Kerala Easter Beef Fry (Kerala Style Beef Ularthiyathu)

Kerala Easter Beef Fry, or “Beef Ularthiyathu,” is a savory and spicy dish that is often served during Easter celebrations. The beef is marinated in a blend of spices, then slow-cooked and fried to perfection, resulting in a rich, flavorful, and tender dish. The combination of roasted spices, curry leaves, and the distinctive use of coconut oil imparts a unique taste, making it a favorite for festive gatherings. This dish pairs wonderfully with Kerala parotta or rice, making it a perfect main course for Easter.

Ingredients:

• 1 kg beef (cut into small cubes)
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 3-4 green chilies, slit
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp fennel seeds
• 1/4 tsp black pepper powder
• 2 tbsp vinegar
• 1/4 cup coconut oil
• 1/4 cup curry leaves
• Salt to taste

Instructions:

1. Marinate the Beef: In a large bowl, combine the beef with red chili powder, coriander powder, turmeric, garam masala, vinegar, and salt. Let it marinate for at least 30 minutes to absorb the flavors.
2. Cook the Beef: In a large pot, heat coconut oil and add fennel seeds, curry leaves, and green chilies. Sauté until fragrant, then add onions and ginger-garlic paste. Fry until the onions turn golden brown.
3. Add Tomatoes: Add chopped tomatoes and cook until they soften and release their juices.
4. Fry the Beef: Add the marinated beef to the pot and stir to coat with the spices. Cook on medium heat for 10 minutes, then reduce the heat and cover the pot. Let it cook for about 40 minutes, stirring occasionally, until the beef becomes tender and releases its juices.
5. Final Frying: Once the beef is cooked, increase the heat and cook the beef uncovered for 10 minutes to fry it slightly, allowing the spices to roast and the beef to get a crisp texture.
6. Serve: Garnish with additional curry leaves and serve hot with Kerala parotta, appam, or rice.

Kerala Easter Beef Fry is a perfect example of the bold and rich flavors of Kerala’s festive cuisine. The tender beef, cooked slowly in a mix of aromatic spices and coconut oil, delivers a mouthwatering dish that’s full of heat and flavor. The crispy finish, thanks to the final frying stage, adds a delightful texture that complements the richness of the meat. This dish is a crowd-pleaser and a must-have for any Kerala Easter feast, capturing the essence of the region’s culinary traditions.

Kerala Easter Fish Moilee

Kerala Fish Moilee is a classic, rich, and flavorful fish curry that is a favorite in Kerala’s Christian households, especially during Easter celebrations. The dish features fish cooked in a coconut milk-based gravy with aromatic spices, turmeric, curry leaves, and green chilies. The coconut milk gives the curry a creamy and delicate texture, while the fish remains tender and succulent. The combination of flavors makes this dish a perfect accompaniment to rice or appam, making it an essential part of a traditional Kerala Easter meal.

Ingredients:

• 500g firm white fish (kingfish or any fish of your choice)
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1/2 tsp turmeric powder
• 1 tsp ginger-garlic paste
• 1 cup thick coconut milk
• 1/2 cup thin coconut milk
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 2-3 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• 1 tbsp coconut oil
• 2 sprigs curry leaves
• Salt to taste

Instructions:

1. Prepare the Fish: Clean and cut the fish into medium pieces. Season the fish with a little salt and turmeric powder. Set aside.
2. Make the Tempering: Heat coconut oil in a pan. Add mustard seeds, fenugreek seeds, cloves, cardamom pods, and cinnamon stick. Let them splutter for a few seconds.
3. Sauté the Onions: Add sliced onions, curry leaves, and green chilies. Sauté until the onions become soft and golden brown.
4. Add Tomatoes and Spices: Add ginger-garlic paste and cook for another minute. Add chopped tomatoes and cook until they soften.
5. Add Coconut Milk: Pour in thin coconut milk and bring it to a simmer. Add the fish pieces and let it cook for 10 minutes until the fish is tender.
6. Add Thick Coconut Milk: Once the fish is cooked, add the thick coconut milk. Stir gently to combine and cook for 5 more minutes, allowing the curry to thicken slightly.
7. Serve: Garnish with fresh curry leaves and serve hot with rice, appam, or idiyappam.

Kerala Fish Moilee is an iconic dish that perfectly showcases the delicate balance of flavors typical in Kerala’s coastal cuisine. The rich coconut milk base and subtle spices elevate the tender fish, creating a comforting and luxurious curry that is ideal for any festive occasion, especially Easter. Its creamy texture and aromatic finish make it a perfect pairing with Kerala’s traditional rice dishes or breads, ensuring a satisfying and memorable meal for your family and guests.

Kerala Easter Puttu with Kadala Curry

Puttu, a traditional Kerala breakfast dish made from rice flour and grated coconut, is a must-have during Easter celebrations. This steamed, soft, and fluffy rice cake is typically paired with Kadala Curry, a hearty black chickpea curry. The dish is a perfect blend of flavors and textures, with the mild sweetness of coconut in the puttu complementing the rich, spicy chickpea curry. Whether served for breakfast or as a special Easter meal, this iconic Kerala combo brings warmth and tradition to your festive table.

Ingredients: For Puttu:

• 2 cups rice flour
• 1 cup grated fresh coconut
• 1/2 tsp salt
• Water (as needed)

For Kadala Curry:

• 1 cup black chickpeas (soaked overnight)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2-3 dried red chilies
• 2 tbsp coconut oil
• 1/2 cup grated coconut (for grinding)
• 1 sprig curry leaves
• Salt to taste

Instructions:

1. Prepare the Kadala Curry: In a pressure cooker, cook the soaked chickpeas with water until soft (about 3-4 whistles). Drain and set aside.
2. Sauté the Base: Heat coconut oil in a pan. Add chopped onions, curry leaves, and dried red chilies. Sauté until the onions are soft.
3. Add Tomatoes and Spices: Add ginger-garlic paste, chopped tomatoes, coriander powder, turmeric powder, and garam masala. Cook for 5 minutes until the tomatoes soften.
4. Grind the Coconut: Grind 1/2 cup of grated coconut with a little water to make a smooth paste. Add this paste to the pan with the cooked chickpeas. Add salt and some water to adjust the consistency. Let it simmer for 10-15 minutes.
5. Prepare the Puttu: Mix rice flour, grated coconut, and salt. Add water slowly until the mixture resembles breadcrumbs. Fill a puttu maker with the mixture, layering it with grated coconut. Steam for 10-15 minutes.
6. Serve: Serve the steaming hot puttu with kadala curry.

Puttu with Kadala Curry is the epitome of comfort food in Kerala, making it a popular choice during Easter celebrations. The soft and fluffy puttu, complemented by the rich and spicy chickpea curry, offers a perfect balance of flavors that is both satisfying and nutritious. This traditional dish is not only a feast for the taste buds but also a part of the cultural fabric of Kerala, bringing together the warmth of homemade cooking and the joy of family gatherings. A must-try for anyone wanting to experience the authentic flavors of Kerala during Easter.

Kerala Easter Appam with Stew (Vegetarian Stew)

Appam, a soft and spongy rice pancake, is a beloved dish from Kerala that is especially popular during Easter. It is often served with a fragrant, mildly spiced vegetarian stew made with mixed vegetables and coconut milk. The appam’s light, fluffy texture contrasts beautifully with the creamy, flavorful stew, making this combination a perfect choice for an Easter breakfast or dinner. The stew is packed with vegetables like carrots, potatoes, and peas, cooked in a coconut milk base and seasoned with aromatic spices, making it a comforting and festive dish.

Ingredients: For Appam:

• 2 cups rice flour
• 1/2 cup grated coconut
• 1/4 tsp yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 1/2 cups water
• 1 tbsp coconut oil

For Vegetarian Stew:

• 1 cup mixed vegetables (carrot, beans, potato, peas)
• 1 onion, sliced
• 1 tomato, chopped
• 1-inch piece ginger, chopped
• 2 green chilies, slit
• 1 cup coconut milk
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tbsp coconut oil
• 1 sprig curry leaves
• Salt to taste

Instructions:

1. Prepare the Appam:
   • In a bowl, mix rice flour, grated coconut, yeast, sugar, and salt. Add water gradually and mix to form a smooth batter. Cover and let it rest for 4-6 hours for fermentation.
   • Heat an appam pan, and once hot, pour a ladle of batter into the center, swirling it to spread out the batter. Cover and cook for 3-4 minutes on medium heat until the edges turn golden brown.
2. Prepare the Vegetarian Stew:
   • Heat coconut oil in a pan. Add curry leaves, sliced onions, and chopped ginger. Sauté until onions become translucent.
   • Add tomatoes, turmeric, coriander powder, and garam masala. Cook until the tomatoes soften.
   • Add the mixed vegetables and sauté for a few minutes. Pour in coconut milk and salt, and cook on low heat until the vegetables are tender and the curry thickens.
3. Serve:
   • Serve the hot appams with the creamy, flavorful vegetarian stew.

Kerala Appam with Vegetarian Stew is a traditional dish that offers a perfect balance of texture and flavor. The soft, pillowy appam, with its slightly crispy edges, is complemented by the creamy coconut-based stew, which is both hearty and soothing. Together, they make for a festive and comforting meal, especially during the Easter season. This dish is not just a delight for the taste buds but also a beautiful representation of Kerala’s rich culinary heritage, making it a must-try for anyone wanting to experience the flavors of the region during a special occasion.

Kerala Easter Sadhya (Traditional Kerala Feast)

A Kerala Easter Sadhya is a grand traditional feast that features a variety of dishes, all served on a banana leaf. The Sadhya includes a selection of vegetarian curries, rice, pickles, and traditional Kerala desserts, creating a rich and colorful spread. It is a symbolic meal that embodies Kerala’s festive spirit and cultural pride. The dishes are prepared using fresh, local ingredients, and the use of coconut, spices, and seasonings gives the meal its distinctive taste. A Sadhya is a meal meant for sharing, making it a perfect choice for Easter gatherings.

Ingredients for Some Key Dishes:

• Rice: 2 cups of basmati rice
• Sambar: 1 cup tuvar dal, 1 onion, 1 tomato, 1 carrot, 1/2 tsp turmeric powder, 1 tbsp sambar powder, tamarind pulp, 2 sprigs curry leaves, salt, and 1 tbsp coconut oil.
• Avial: 1 cup mixed vegetables (carrot, beans, plantain), 1/2 cup grated coconut, 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, 1 tbsp coconut oil.
• Thoran: 1 cup cabbage, 1/4 cup grated coconut, 1 tsp mustard seeds, 1 tbsp coconut oil.
• Pickle: Mango or lime pickle
• Pappadam: Fried pappadam for crunch
• Payasam: 1 cup moong dal, 1/2 cup coconut milk, 1/2 cup jaggery, cardamom powder.

Instructions:

1. Prepare the Rice: Cook basmati rice as usual. Set aside.
2. Sambar: Cook tuvar dal and vegetables in water until soft. Heat oil, add mustard seeds, curry leaves, and onions, and sauté until golden. Add tomatoes, sambar powder, turmeric, and tamarind pulp, and simmer. Add cooked dal and vegetables, and season with salt.
3. Avial: Cook mixed vegetables until tender. Grind coconut and cumin to a smooth paste, then mix it with the vegetables. Add coconut oil and simmer for 5 minutes.
4. Thoran: Sauté cabbage with mustard seeds and curry leaves. Add grated coconut and sauté until cooked.
5. Payasam: Cook moong dal in water, then add jaggery and coconut milk. Simmer and add cardamom powder.
6. Assemble the Sadhya: Arrange rice, sambar, avial, thoran, pickles, pappadam, and payasam on a banana leaf, serving each dish in separate portions.

The Kerala Easter Sadhya is a celebration of diverse flavors and textures, making it the centerpiece of any festive gathering. From the creamy sambar to the crunchy pappadam, each dish in this elaborate feast brings something unique to the table. The use of seasonal vegetables, the richness of coconut, and the perfect balance of spices make it a truly memorable meal. Whether enjoyed by family or friends, the Sadhya offers an authentic taste of Kerala’s rich culinary heritage, making it an essential dish for Easter celebrations.

Kerala Easter Prawn Curry (Chemmeen Curry)

Kerala Easter Prawn Curry, or “Chemmeen Curry,” is a flavorful and aromatic dish made with succulent prawns cooked in a spicy coconut milk-based curry. The prawns are marinated in a blend of spices, then simmered in a rich gravy made from coconut milk, tamarind, and a variety of traditional Kerala spices. This curry is best enjoyed with steamed rice or appam, and it’s a festive dish that adds an extra touch of luxury to the Easter meal. The combination of fresh prawns and coconut milk results in a curry that is both spicy and creamy, making it a must-try for seafood lovers.

Ingredients:

• 500g prawns, cleaned and deveined
• 2 onions, sliced
• 2 tomatoes, chopped
• 1-inch ginger, chopped
• 3-4 cloves garlic, minced
• 2 green chilies, slit
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tbsp tamarind pulp
• 1 cup thick coconut milk
• 1/4 tsp mustard seeds
• 2 sprigs curry leaves
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the Prawns: In a bowl, mix prawns with red chili powder, turmeric powder, coriander powder, and salt. Let it marinate for 15-20 minutes.
2. Prepare the Base: Heat coconut oil in a pan, add mustard seeds, curry leaves, and sliced onions. Sauté until the onions turn golden brown.
3. Add Tomatoes and Spices: Add garlic, ginger, green chilies, and tomatoes. Cook until the tomatoes soften, and add tamarind pulp and a little water.
4. Simmer the Curry: Add the marinated prawns to the pan, and stir gently. Pour in coconut milk, bring to a simmer, and cook for 10 minutes, allowing the prawns to absorb the flavors.
5. Serve: Serve the curry hot with rice or appam.

Kerala Easter Prawn Curry is a beautiful combination of rich, spicy, and creamy flavors that will elevate any meal. The succulent prawns, cooked in a coconut milk-based gravy, bring the taste of Kerala’s coastal cuisine right to your table. The addition of tamarind adds a tangy kick to balance the creaminess of the coconut milk, making it a well-rounded dish. This dish is perfect for seafood enthusiasts and is an essential part of an Easter feast, offering a taste of Kerala’s culinary treasures.

Kerala Easter Beef Fry (Kerala Style Beef Ularthiyathu)

Kerala Easter Beef Fry, also known as Kerala Style Beef Ularthiyathu, is a rich, spicy, and flavorful dish that features tender beef pieces cooked in aromatic spices and sautéed in coconut oil until golden brown and crispy. This dish is a Kerala special, often enjoyed during festive occasions like Easter. The beef is marinated with a blend of spices such as coriander, turmeric, and chili powder, then slow-cooked to perfection, allowing the flavors to intensify. The final result is a deliciously spiced beef fry with a crispy exterior and tender interior, making it a perfect side dish for rice, parotta, or appam.

Ingredients:

• 500g beef, cut into cubes
• 1 large onion, sliced
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tbsp red chili powder
• 1/2 tsp garam masala
• 1 tbsp vinegar
• 1/2 cup coconut slices or grated coconut (optional for added crunch)
• 1 sprig curry leaves
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Marinate the Beef: In a bowl, mix the beef cubes with coriander powder, turmeric powder, chili powder, garam masala, vinegar, and salt. Let it marinate for at least 30 minutes to an hour.
2. Cook the Beef: In a large pan, heat coconut oil and sauté onions, ginger-garlic paste, and green chilies until golden brown. Add the marinated beef and stir-fry for a few minutes.
3. Add Water and Simmer: Add a little water, cover, and cook on low heat for about 30-40 minutes until the beef becomes tender and the water reduces.
4. Fry the Beef: Once the beef is tender, increase the heat, add curry leaves and coconut slices or grated coconut (if using), and sauté until the beef becomes crisp and browned on the edges.
5. Serve: Serve the Kerala Beef Fry hot with rice, appam, or parotta.

Kerala Easter Beef Fry (Ularthiyathu) is a signature dish of the region, beloved for its intense flavors and unique cooking method. The slow-cooked beef, infused with a combination of traditional spices, becomes both tender and rich in flavor, while the crispy coconut and curry leaves add depth and texture to each bite. Perfect for Easter feasts, this dish offers a savory, satisfying option that pairs beautifully with rice or flatbreads. It is a true testament to Kerala’s rich culinary heritage and a must-try for anyone who enjoys bold, flavorful meat dishes.

Kerala Easter Fish Curry (Meen Curry)

Kerala Easter Fish Curry, or Meen Curry, is a fragrant and tangy fish curry made with fresh fish, coconut milk, and a variety of traditional Kerala spices. This dish is a favorite during festive occasions like Easter, particularly along Kerala’s coastal regions, where seafood is an integral part of the cuisine. The curry is made with a tamarind base, giving it a distinct sour flavor, while the coconut milk adds a rich and creamy texture. Served with rice or appam, Kerala Fish Curry is a comforting dish that balances heat, sourness, and creaminess, making it an ideal choice for Easter gatherings.

Ingredients:

• 500g fish (kingfish or any firm white fish)
• 1 onion, sliced
• 1 tomato, chopped
• 1-inch ginger, chopped
• 3-4 cloves garlic, minced
• 2 green chilies, slit
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 sprig curry leaves
• 1 tbsp tamarind pulp
• 1 cup coconut milk
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. Prepare the Curry Base: In a pan, heat coconut oil and sauté onions, ginger, garlic, and green chilies until onions turn translucent. Add tomatoes, red chili powder, turmeric powder, and coriander powder, cooking until the tomatoes soften.
2. Add Tamarind and Fish: Add tamarind pulp and a little water to the mixture, bringing it to a simmer. Add the fish pieces and cook for about 10-15 minutes, depending on the thickness of the fish.
3. Add Coconut Milk: Once the fish is cooked, add coconut milk and simmer for another 5-10 minutes until the curry becomes rich and creamy.
4. Garnish and Serve: Garnish with curry leaves and serve hot with rice or appam.

Kerala Easter Fish Curry is a true representation of Kerala’s coastal cuisine, combining the best of local spices and fresh fish to create a dish that is rich, tangy, and creamy. The tamarind adds a refreshing sourness, while the coconut milk provides a smooth and comforting texture. It’s a dish that pairs wonderfully with steaming rice or soft appams, making it a perfect choice for an Easter celebration. The balance of flavors in this curry ensures that it remains a beloved part of Kerala’s festive meals, bringing both warmth and joy to the dining table.

Kerala Easter Puttu and Kadala Curry

Puttu and Kadala Curry is a traditional Kerala breakfast or dinner dish, commonly enjoyed during festive occasions like Easter. Puttu is a steamed rice cake made with rice flour and grated coconut, while Kadala Curry is a spicy and hearty black chickpea curry cooked with coconut and a variety of spices. This dish is a comforting and filling combination, perfect for a festive Easter meal. The soft, steamed puttu pairs wonderfully with the flavorful kadala curry, making it a well-loved meal in Kerala that is simple to prepare but full of complex flavors.

Ingredients for Puttu:

• 2 cups rice flour
• 1 cup grated coconut
• 1/2 tsp salt
• Water (enough to bind the flour)

Ingredients for Kadala Curry:

• 1 cup black chickpeas (kadala), soaked overnight
• 1 onion, chopped
• 1 tomato, chopped
• 1-inch ginger, chopped
• 3-4 cloves garlic, minced
• 2 green chilies, slit
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 cup coconut milk
• 1 tbsp coconut oil
• 1 sprig curry leaves
• Salt to taste

Instructions:

1. Prepare the Puttu: In a mixing bowl, combine rice flour, grated coconut, and salt. Gradually add water, stirring until the mixture is moist but not too wet. Fill a puttu maker with the mixture, layering it with coconut. Steam the puttu for about 10-15 minutes until fully cooked.
2. Cook Kadala Curry: Heat coconut oil in a pan. Add onions, ginger, garlic, and green chilies, sautéing until the onions turn golden. Add tomatoes, turmeric, coriander powder, and garam masala, and cook until tomatoes soften.
3. Add Chickpeas and Simmer: Add soaked and drained chickpeas, water, and salt. Cook for 25-30 minutes until the chickpeas are tender. Add coconut milk and curry leaves, simmering for another 10 minutes.
4. Serve: Serve the steaming hot puttu with the spicy Kadala Curry.

Puttu and Kadala Curry is a traditional Kerala dish that embodies the essence of the region’s cuisine: simple ingredients prepared with love and attention to detail. The soft, steamed puttu complements the rich and spicy kadala curry perfectly, creating a satisfying and wholesome meal. This dish is not just a breakfast favorite, but also a popular choice for special occasions like Easter. With its perfect blend of textures and flavors, Puttu and Kadala Curry remains a beloved and iconic dish in Kerala’s culinary traditions, making it an excellent choice for any festive table.

Kerala Easter Appam with Stew

Appam with Stew is a classic Kerala dish that is often served during festive occasions, including Easter. Appam is a soft and fluffy rice pancake made from fermented rice batter, while the stew is a mild, creamy coconut-based curry typically made with chicken or vegetables. The combination of appam and stew is a beloved meal in Kerala, providing a balance of textures and flavors – the light, airy appam perfectly complements the rich, creamy stew. This dish is an iconic part of Kerala’s Easter celebrations and is perfect for a festive breakfast or dinner.

Ingredients for Appam:

• 2 cups raw rice
• 1/4 cup cooked rice
• 1/2 tsp yeast
• 1/2 tsp sugar
• 1/2 cup coconut milk
• Salt to taste
• Water (for batter consistency)

Ingredients for Stew:

• 500g chicken or vegetables (carrots, potatoes, beans)
• 1 onion, sliced
• 1-inch ginger, chopped
• 3-4 cloves garlic, minced
• 2 green chilies, slit
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 cup coconut milk
• 1 tbsp vinegar
• 1 sprig curry leaves
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Prepare the Appam Batter: Soak the rice for about 4 hours, then grind it with cooked rice, yeast, sugar, and water into a smooth batter. Leave the batter to ferment for 6-8 hours or overnight. After fermentation, stir in the coconut milk and salt.
2. Cook the Appam: Heat an appam pan (or non-stick pan) and pour a ladle of batter. Swirl the pan to spread the batter in a thin layer at the edges, leaving the center thicker. Cover and cook for about 2-3 minutes until the edges turn golden brown.
3. Prepare the Stew: Heat coconut oil in a pan and sauté onions, ginger, garlic, and green chilies until softened. Add the chicken or vegetables, turmeric powder, pepper powder, and salt, cooking for a few minutes.
4. Add Coconut Milk and Simmer: Pour in the coconut milk and vinegar, then simmer for 10-15 minutes, allowing the stew to thicken and the flavors to blend. Add curry leaves for extra fragrance.
5. Serve: Serve the soft, fluffy appams hot with the creamy stew.

Appam with Stew is a quintessential Kerala dish that celebrates the flavors of the region. The soft, delicate appam, with its crispy edges and spongy center, absorbs the rich, creamy stew beautifully, offering a comforting and fulfilling meal. It’s a perfect combination for Easter celebrations, where it serves as both a nourishing and indulgent dish. The stew, with its gentle spices and coconut milk base, brings a warmth and richness that complements the lightness of the appam. This dish is a must-try for anyone seeking to experience the heart and soul of Kerala’s culinary traditions.

Kerala Easter Sadya (Vegetarian Feast)

Kerala Sadya is a traditional vegetarian feast, typically served during special occasions like Onam, Vishu, and Easter. This grand meal consists of a variety of dishes, each representing different flavors – from tangy to spicy, sweet to sour. It usually includes rice, sambar, avial, thoran, pachadi, and various pickles, along with payasam for dessert. The meal is served on a banana leaf and eaten with the hands, which adds to the authenticity and joy of the experience. Kerala Sadya is not just about food; it is a cultural celebration that brings families and communities together during Easter.

Ingredients for Sadya Dishes:

• Rice: 2 cups white rice, cooked
• Sambar: 1 cup toor dal, 1 onion, 1 tomato, mixed vegetables (carrot, beans, pumpkin), tamarind pulp, sambar powder
• Avial: Mixed vegetables (carrot, beans, yam), 1/2 cup coconut, 1 green chili, curry leaves
• Thoran: 1 cup cabbage or beans, grated coconut, mustard seeds, curry leaves
• Pachadi: 1 cucumber, 1 cup yogurt, mustard seeds, curry leaves
• Pickles: Mango or lime pickles
• Payasam: 1 cup rice or vermicelli, 1 cup coconut milk, jaggery, cashews, and raisins
• Banana leaves for serving

Instructions:

1. Prepare Sambar: Cook toor dal with vegetables and tamarind pulp. Add sambar powder and season with salt. Cook until the dal and vegetables are tender.
2. Make Avial: Boil mixed vegetables with turmeric and salt. Grind coconut and green chili into a paste, add it to the vegetables, and cook until thick.
3. Prepare Thoran: Heat oil in a pan, splutter mustard seeds, then sauté cabbage or beans. Add grated coconut and curry leaves, cooking for a few more minutes.
4. Make Pachadi: Mix chopped cucumber and yogurt, season with mustard seeds and curry leaves.
5. Prepare Payasam: Cook rice or vermicelli, add jaggery and coconut milk, and cook until thick. Garnish with cashews and raisins.
6. Serve: Serve the rice with sambar, avial, thoran, pachadi, and pickles on a banana leaf. End with the sweet payasam for dessert.

The Kerala Easter Sadya is not just a meal; it’s a complete culinary experience that showcases the diversity and richness of Kerala’s vegetarian cuisine. Each dish in the Sadya is a carefully prepared masterpiece, balancing a variety of tastes and textures. From the tangy sambar to the creamy avial, the spicy thoran, and the refreshing pachadi, every bite is a celebration of the fresh, local ingredients and traditional cooking techniques. When paired with the sweet payasam for dessert, the meal is perfect for bringing family and friends together to enjoy a shared feast during Easter. The Sadya represents Kerala’s culture of hospitality and the joy of communal eating.

Kerala Easter Lamb Curry (Mutton Curry)

Kerala Easter Lamb Curry (Mutton Curry) is a rich and flavorful dish featuring tender pieces of lamb cooked in a spiced gravy with coconut milk. This curry is deeply aromatic, thanks to the combination of spices like cardamom, cloves, and cinnamon, and the richness of coconut milk. Lamb, a favored meat in Kerala, takes on a tender texture as it slowly cooks in the gravy, absorbing all the spices and flavors. Perfectly suited for Easter, this hearty and aromatic dish pairs beautifully with rice, appam, or parotta, making it an excellent choice for a festive meal.

Ingredients:

• 500g lamb (cut into pieces)
• 2 onions, sliced
• 1-inch ginger, chopped
• 3-4 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tbsp garam masala
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp red chili powder
• 1 cup coconut milk
• 1 sprig curry leaves
• 1 cinnamon stick
• 2-3 cloves
• 2 cardamom pods
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Sauté Spices: In a large pan, heat coconut oil. Add cinnamon, cloves, and cardamom. Sauté for a few seconds until fragrant. Add onions, ginger, and garlic, cooking until the onions become soft and golden.
2. Cook Lamb: Add the lamb pieces and brown them on all sides. Then, add chopped tomatoes, turmeric, coriander powder, chili powder, and salt. Stir well and cook for a few minutes.
3. Simmer with Coconut Milk: Add enough water to cover the lamb, and cook on medium heat for about 40-50 minutes, or until the lamb is tender. Once tender, add coconut milk and curry leaves. Simmer for an additional 10-15 minutes.
4. Serve: Serve the lamb curry hot with rice, appam, or parotta.

Kerala Easter Lamb Curry is a rich, aromatic dish that offers an explosion of flavors. The tender lamb absorbs the spices and coconut milk, resulting in a hearty and comforting dish perfect for the festive Easter table. The combination of whole spices, tender meat, and creamy coconut milk creates a mouthwatering curry that’s both satisfying and indulgent. Whether paired with rice or a soft appam, this lamb curry provides a hearty meal that will be remembered and appreciated by all guests during Easter celebrations. It’s an excellent choice for anyone seeking a flavorful and festive main course.

Note: More recipes are coming soon!