45+ Tasty And Easy Kerala Lunch Recipes You Must Try

Kerala, often referred to as “God’s Own Country,” is not only known for its picturesque landscapes and rich culture but also for its vibrant, flavorful cuisine.

Kerala lunch recipes offer a delightful array of flavors, featuring an exciting combination of fresh vegetables, seafood, aromatic spices, and unique cooking techniques.

Whether you’re craving a simple vegetable curry, an elaborate sadhya (traditional feast), or a tangy seafood dish, Kerala’s cuisine has something for every palate.

In this blog, we’ll take you on a culinary journey through 45+ authentic Kerala lunch recipes, bringing the delicious tastes of this southern Indian state right to your kitchen.

45+Tasty And Easy Kerala Lunch Recipes You Must Try

Kerala’s diverse cuisine is a reflection of its rich cultural history and natural bounty.

With over 45+ Kerala lunch recipes at your fingertips, you’re now equipped to recreate the authentic flavors of the state in your own kitchen.

From traditional vegetarian dishes like avial and olan to seafood specialties such as fish curry and prawn roast, there’s no shortage of culinary delights to explore.

Embrace the magic of Kerala’s cuisine and let each dish take you closer to the heart of this enchanting region.

Kerala Sadya: A Traditional Feast

Kerala Sadya is an elaborate, vegetarian feast served on a banana leaf, commonly enjoyed during festivals and special occasions. It comprises various dishes that balance flavors of sour, sweet, spicy, and bitter. It’s a celebration of authentic Kerala cuisine, featuring rice, sambar, rasam, avial, thoran, pachadi, and more.

Ingredients:

• 1 ½ cups rice
• 1 cup toor dal
• 1 tbsp tamarind paste
• 1 cup mixed vegetables (carrot, beans, pumpkin, potato)
• 1 tbsp mustard seeds
• 1 tbsp cumin seeds
• 2-3 dried red chilies
• 1 cup coconut, grated
• 2-3 green chilies
• 1 tbsp ginger, chopped
• 1 tbsp curry leaves
• 2 cups buttermilk
• Salt to taste
• Ghee (clarified butter)

Method:

1. Rice: Cook the rice in plenty of water and keep it aside.
2. Sambar: In a pot, cook toor dal until soft. Add chopped vegetables, tamarind paste, and sambar powder. Cook until everything is tender, then temper with mustard seeds, cumin, curry leaves, and dried red chilies.
3. Avial: Mix the vegetables (carrot, beans, potato, pumpkin) with grated coconut, cumin, and green chilies. Cook with a bit of water and season with salt. Add curd at the end.
4. Pachadi: Mix yogurt, grated cucumber, and coconut, then season with mustard seeds and curry leaves.
5. Thoran: Stir-fry finely chopped cabbage or any vegetable with coconut, green chilies, and curry leaves.
6. Serve: Place a portion of rice on a banana leaf and surround it with small portions of each dish.

Kerala Sadya is a quintessential part of Kerala’s culinary culture, highlighting the diversity of tastes and textures. It is an experience in itself, where every dish has a distinct role in balancing the flavors of the meal. Whether you are celebrating Onam or a wedding, Sadya brings the whole family together in a harmonious feast, offering the perfect blend of nutrition, taste, and tradition.

Kerala Fish Curry (Meen Curry)

Kerala Fish Curry is a fiery, tangy, and aromatic curry made with fresh fish, typically a local variety such as sardines or kingfish. This dish combines coconut, tamarind, and a mixture of spices to create an intensely flavorful curry that is typically served with steamed rice or appams.

Ingredients:

• 500g fish (kingfish or any firm fish)
• 1 tbsp ginger, chopped
• 1 tbsp garlic, chopped
• 2-3 green chilies, slit
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp chili powder
• 1 cup coconut milk
• 1 tbsp tamarind paste
• 1 tbsp mustard seeds
• 1 sprig curry leaves
• Salt to taste
• 2 tbsp coconut oil

Method:

1. Heat coconut oil in a pan and splutter mustard seeds. Add curry leaves, ginger, garlic, and green chilies, and sauté.
2. Add onions and cook until translucent. Stir in chopped tomatoes and cook until soft.
3. Add the ground spices (coriander, turmeric, and chili powder). Cook for a minute until fragrant.
4. Add water to form a base gravy. Once it boils, add tamarind paste, and stir in the fish pieces. Let it cook until the fish is tender and the curry thickens.
5. Pour in the coconut milk and simmer for 5 minutes to infuse the flavor.
6. Serve hot with steamed rice or appams.

Kerala Fish Curry is a staple in coastal Kerala, known for its vibrant flavors. The unique combination of tamarind and coconut gives the curry its signature tang and richness, making it a beloved dish for locals and visitors alike. It’s a perfect meal for seafood lovers and brings the taste of Kerala’s beaches and backwaters to your plate.

Kerala Vegetable Stew (Ishtu)

Kerala Vegetable Stew, or Ishtu, is a creamy, mildly spiced dish that pairs wonderfully with appams or idiyappam. The dish is known for its delicate flavor, brought out by the use of fresh coconut milk, whole spices, and a variety of vegetables. It is both comforting and light, perfect for a wholesome meal.

Ingredients:

• 1 cup mixed vegetables (carrot, beans, potato, peas)
• 1 large onion, sliced thin
• 1-inch piece of ginger, chopped
• 2 green chilies, slit
• 1 cup coconut milk (thick and thin)
• 1 tbsp ghee
• 1 tsp cumin seeds
• 2-3 cloves
• 1 cinnamon stick
• 1 tsp fennel seeds
• 1 sprig curry leaves
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. In a large pan, heat ghee and sauté the cumin seeds, cloves, cinnamon, and fennel seeds until aromatic.
2. Add onions, green chilies, and ginger. Sauté until onions are translucent.
3. Add the mixed vegetables and sauté for a few minutes before adding enough water to cook them.
4. Once the vegetables are cooked, add the thin coconut milk and simmer.
5. When the stew reaches a soft consistency, add thick coconut milk and let it simmer for another 5 minutes. Adjust salt as needed.
6. Garnish with fresh coriander leaves and serve with appams or idiyappam.

Kerala Vegetable Stew is a perfect example of simplicity in Kerala cuisine, showcasing the beauty of fresh vegetables and coconut milk. Its light and flavorful profile make it an ideal dish for any occasion, whether it’s a family lunch or a festive gathering. Pair it with traditional Kerala bread like appams, and you’ve got yourself a warm, satisfying meal that is both nourishing and comforting.

Kerala Prawn Curry (Chemmeen Curry)

Kerala Prawn Curry, or Chemmeen Curry, is a delectable and spicy seafood dish that combines succulent prawns with the aromatic flavors of coconut milk, tamarind, and traditional Kerala spices. It’s an essential part of the coastal cuisine and can be enjoyed with rice or Kerala’s signature appams.

Ingredients:

• 500g prawns, cleaned and deveined
• 1 onion, finely sliced
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp chili powder
• 1 sprig curry leaves
• 1 tbsp tamarind paste
• 1 cup coconut milk (thick)
• 1 tbsp mustard seeds
• 2 tbsp coconut oil
• Salt to taste

Method:

1. Heat coconut oil in a pan and splutter mustard seeds. Add curry leaves, ginger-garlic paste, and green chilies. Sauté for a minute.
2. Add sliced onions and cook until soft, followed by chopped tomatoes. Cook until tomatoes soften.
3. Add coriander powder, turmeric powder, and chili powder, then sauté for a few more minutes until the spices release their aroma.
4. Add tamarind paste and water to form a gravy base. Once the mixture begins to boil, add the prawns and cook until they turn pink and are fully cooked.
5. Pour in the thick coconut milk and simmer for a few minutes until the curry thickens.
6. Serve hot with steamed rice or appams.

Kerala Prawn Curry is a perfect blend of spice and sweetness, with the natural sweetness of prawns balancing the tanginess from tamarind and the richness from coconut milk. The curry is an unforgettable dish, combining the unique flavors of Kerala’s coastal cuisine. It’s a go-to dish for seafood lovers, offering a burst of flavors in every bite, perfect for any occasion or a comforting family meal.

Kerala Thoran (Cabbage Stir-Fry)

Thoran is a popular Kerala dish that involves stir-frying vegetables with coconut and spices. Cabbage Thoran is one of the most commonly prepared varieties, offering a delicious and nutritious side dish. It’s simple to make and typically served with rice and curry for a balanced meal.

Ingredients:

• 1 small cabbage, shredded
• 1 onion, chopped
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1 tbsp coconut oil
• 1 cup grated coconut
• 1 tsp turmeric powder
• 1 sprig curry leaves
• Salt to taste

Method:

1. Heat coconut oil in a pan and splutter mustard seeds. Add curry leaves, green chili, and chopped onions. Sauté until onions turn golden.
2. Add the shredded cabbage and turmeric powder. Stir-fry the cabbage for a few minutes, allowing it to soften slightly.
3. Add the grated coconut and mix well. Cook for another 5–7 minutes until the cabbage is fully cooked and tender.
4. Adjust salt and stir the mixture to combine all the ingredients well.
5. Serve hot with rice and sambar.

Kerala Cabbage Thoran is an easy and wholesome side dish that is high in fiber and nutrients. The addition of coconut brings a subtle sweetness that complements the slight bitterness of cabbage, making it a satisfying and balanced dish. Its simplicity and flavor make it a staple in many Kerala homes and an ideal accompaniment to the grand Kerala Sadya or everyday meals.

Kerala Kootu Curry

Kerala Kootu Curry is a mild, coconut-based curry made with vegetables like pumpkin, raw banana, and yam, combined with moong dal (yellow lentils). This dish is famous for its subtle flavors and healthy ingredients, often served as part of a traditional Kerala meal, especially during Onam.

Ingredients:

• 1 cup pumpkin, chopped
• 1 raw banana, peeled and chopped
• ½ cup yam, chopped
• ½ cup moong dal (yellow lentils)
• 1 tsp turmeric powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 cup grated coconut
• 2 green chilies
• 1 tbsp mustard seeds
• 1 sprig curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method:

1. Cook moong dal in water until soft. Set aside.
2. In a separate pot, cook the pumpkin, raw banana, and yam with turmeric powder and enough water to cover the vegetables. Cook until tender.
3. Grind grated coconut and green chilies into a smooth paste.
4. Once the vegetables are cooked, add the coconut paste, cooked moong dal, and the ground spices (cumin and coriander powders). Simmer for 5 minutes.
5. In a separate pan, heat coconut oil and splutter mustard seeds. Add curry leaves and pour this tempering over the cooked kootu curry.
6. Serve hot with steamed rice.

Kerala Kootu Curry is a nutritious and comforting dish, known for its gentle flavor and healthy ingredients. The combination of lentils, vegetables, and coconut makes it a balanced and satisfying option for a wholesome meal. It perfectly complements the rich Kerala sambar or other curries, adding a subtle texture and flavor that brings harmony to the traditional feast. This dish is ideal for those who enjoy lighter, healthier options without compromising on taste.

Kerala Beef Curry (Beef Ularthiyathu)

Kerala Beef Curry, or Beef Ularthiyathu, is a rich and spicy dish made with tender chunks of beef simmered in a flavorful mix of spices, coconut, and onions. It’s a popular dish in Kerala homes, known for its deep, aromatic flavor, and is often served with rice, appams, or porottas.

Ingredients:

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

Method:

1. In a pressure cooker, heat coconut oil and splutter mustard seeds. Add curry leaves, ginger-garlic paste, and green chilies. Sauté for a minute.
2. Add sliced onions and cook until golden brown. Add chopped tomatoes and cook until they soften.
3. Add the ground spices: coriander powder, turmeric powder, chili powder, and garam masala. Cook for a minute until fragrant.
4. Add the beef cubes, vinegar (or tamarind juice), and salt. Mix well and cook for a few minutes.
5. Add water (enough to cover the beef) and pressure cook for about 20-25 minutes until the beef is tender.
6. In a separate pan, dry roast the grated coconut until golden brown and add it to the cooked beef curry. Simmer for 10 minutes until the flavors meld.
7. Serve hot with appams, porottas, or rice.

Kerala Beef Curry is a flavorful and indulgent dish that embodies the bold and vibrant spices of Kerala. The slow cooking process allows the beef to absorb the rich spices, and the addition of roasted coconut gives the curry its signature taste and texture. Whether enjoyed on special occasions or as part of a hearty meal, this dish is a favorite in Kerala and a must-try for anyone seeking to experience authentic Kerala flavors.

Kerala Puttu with Kadala Curry

Puttu with Kadala Curry is a quintessential Kerala breakfast dish. The steamed rice cake, Puttu, is served with Kadala Curry (black chickpea curry), offering a perfect combination of texture and flavor. This dish is hearty, filling, and provides a great start to the day.

Ingredients for Puttu:

• 2 cups rice flour
• 1 cup grated coconut
• Salt to taste
• Water (as needed)

Ingredients for Kadala Curry:

• 1 ½ cups black chickpeas (Kadala), soaked overnight
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 tbsp coconut oil
• 1 sprig curry leaves
• Salt to taste
• 1 cup coconut milk

Method for Puttu:

1. In a bowl, combine rice flour, grated coconut, and salt. Gradually add water and mix to form a dough-like consistency.
2. Fill the Puttu maker with a layer of grated coconut, followed by the rice dough, and repeat. Steam the Puttu for about 10-15 minutes.
3. Once steamed, carefully remove from the Puttu maker.

Method for Kadala Curry:

1. Heat coconut oil in a pan, add curry leaves, and sauté ginger-garlic paste and green chilies.
2. Add onions and sauté until golden, followed by tomatoes. Cook until tomatoes soften.
3. Add coriander powder, turmeric powder, and garam masala. Stir well and cook for 2 minutes.
4. Add the soaked black chickpeas and water. Cook until the chickpeas are tender (about 20-25 minutes in a pressure cooker).
5. Once the chickpeas are soft, add coconut milk and simmer for 5-10 minutes. Adjust salt to taste.
6. Serve hot with steamed Puttu.

Puttu with Kadala Curry is a traditional Kerala breakfast that balances both flavor and nutrition. The soft, steamed Puttu paired with the rich, spiced Kadala Curry creates a perfect harmony of textures. It’s not just a meal; it’s a cultural experience, deeply embedded in the daily life of Kerala. The combination of the delicate rice cake and the hearty chickpea curry is an ideal way to start the day, offering a wholesome and satisfying meal.

Kerala Avial

Avial is a creamy, mixed vegetable dish made with a variety of vegetables and cooked in coconut, yogurt, and a delicate mix of spices. This dish is an essential part of the Kerala Sadya and is celebrated for its simple, yet flavorful preparation. Avial is versatile and can be made with various seasonal vegetables.

Ingredients:

• 1 cup mixed vegetables (carrot, beans, potato, raw banana, yam)
• ½ cup grated coconut
• 2 green chilies
• 1 tsp cumin seeds
• 1 cup yogurt
• 1 tbsp coconut oil
• 1 sprig curry leaves
• 1 tsp mustard seeds
• Salt to taste

Method:

1. Cut all vegetables into long strips and cook them together with turmeric powder and enough water until they are tender.
2. Grind grated coconut, green chilies, and cumin seeds into a smooth paste.
3. Once the vegetables are cooked, add the coconut paste to the pot. Stir well and simmer for a few minutes to blend the flavors.
4. Add yogurt and mix gently. Cook for another 2 minutes, allowing the yogurt to blend with the vegetables.
5. In a separate pan, heat coconut oil, splutter mustard seeds, and add curry leaves. Pour this tempering over the Avial.
6. Serve hot with rice.

Avial is a perfect example of Kerala’s philosophy of making the most of seasonal vegetables. Its creamy, mildly spiced base made from coconut and yogurt creates a rich texture, while the mustard-seed tempering gives it an aromatic finishing touch. This dish is both nutritious and comforting, and its versatility makes it suitable for a variety of occasions, from a regular meal to a festive Sadya. The flavors are subtle yet complex, making Avial an enduring favorite in Kerala cuisine.

Kerala Appam with Stew (Kerala Appam and Ishtu)

Kerala Appam with Stew (Ishtu) is a classic breakfast or dinner combination in Kerala. The appam is a soft, fluffy rice pancake with a lacy texture, typically paired with a mild, creamy vegetable stew. The stew, known for its rich coconut milk base, complements the appam perfectly with its delicate, spiced flavors.

Ingredients for Appam:

• 2 cups rice flour
• 1 cup cooked rice
• 1 tsp yeast
• 1 tsp sugar
• 1 ½ cups water
• Salt to taste
• 2 tbsp coconut milk

Ingredients for Stew (Ishtu):

• 1 cup mixed vegetables (carrot, potato, beans, peas)
• 1 onion, sliced
• 1 tomato, chopped
• 1 green chili, slit
• 1 tbsp ginger, chopped
• 1 tbsp garlic, chopped
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 cup coconut milk (thin)
• ½ cup coconut milk (thick)
• 1 sprig curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method for Appam:

1. In a bowl, soak the rice flour and cooked rice together. Grind into a smooth batter, adding water gradually to achieve a pancake-like consistency.
2. Add yeast, sugar, and salt to the batter and mix well. Let the batter ferment for 6-8 hours or overnight.
3. In a non-stick appam pan, pour a ladle of batter and swirl it to form a thin layer around the edges while keeping the center thick. Cover and cook for 2-3 minutes until golden brown.

Method for Stew (Ishtu):

1. Heat coconut oil in a pan and sauté cumin seeds, fennel seeds, ginger, garlic, and green chili until fragrant.
2. Add sliced onions and cook until translucent, then add tomatoes and cook until soft.
3. Add the mixed vegetables and cook for a few minutes before adding thin coconut milk. Cook the vegetables until soft.
4. Once the vegetables are tender, add thick coconut milk and simmer for 5 minutes. Adjust salt and consistency as needed.
5. Serve the stew hot with appams.

Kerala Appam with Stew is a comforting and wholesome meal that highlights the perfect balance between a light, spongy appam and a creamy, flavorful stew. The appam, with its delicate lacy edges and soft center, acts as a perfect accompaniment to the vegetable stew, which brings out the richness of coconut milk and the mild spiciness. Whether enjoyed for breakfast or dinner, this dish is a delightful experience of Kerala’s traditional flavors and textures.

Kerala Pesarattu (Green Gram Pancake)

Pesarattu is a healthy and delicious Kerala-style pancake made from green gram (moong dal). It’s a popular breakfast option in Kerala and is known for its crispy texture and nutty flavor. Pesarattu is typically served with ginger chutney or coconut chutney, making it a nutritious and fulfilling dish.

Ingredients:

• 1 cup green gram (moong dal)
• 1 onion, finely chopped
• 1 green chili, chopped
• 1 tsp ginger, grated
• 1 sprig curry leaves, chopped
• Salt to taste
• Water (for batter)
• 2 tbsp oil for frying

Method:

1. Soak the green gram (moong dal) in water for 4-5 hours or overnight. Drain the water and grind the soaked dal into a smooth batter, adding water as needed to achieve a pancake-like consistency.
2. Add chopped onions, green chili, ginger, curry leaves, and salt to the batter. Mix well.
3. Heat a griddle or non-stick pan, drizzle a little oil, and pour a ladle of the batter onto the pan. Spread it into a circular shape.
4. Cook on medium heat for 2-3 minutes, then flip and cook the other side until crisp and golden brown.
5. Serve hot with ginger chutney or coconut chutney.

Pesarattu is a light yet filling dish that showcases the versatility of green gram. The crispy texture of the pancake contrasts beautifully with the soft and nutty flavor of the moong dal, making it a satisfying meal. Pair it with a spicy ginger chutney or coconut chutney for a refreshing contrast, and you’ve got a wholesome Kerala breakfast that’s both healthy and delicious.

Kerala Kallappam (Fermented Rice Pancakes)

Kallappam, or fermented rice pancakes, is a popular Kerala dish known for its soft, spongy texture. Unlike traditional appams, kallappam is made using a fermented batter, giving it a slightly tangy flavor. It’s often served with spicy chicken or mutton curry, making it a complete and satisfying meal.

Ingredients:

• 2 cups rice
• ½ cup cooked rice
• 1 tsp yeast
• 1 tsp sugar
• 1 ½ cups water
• Salt to taste
• 2 tbsp coconut milk

Method:

1. Soak rice and cooked rice together for 4-6 hours. Drain and grind into a smooth batter, adding water gradually to achieve a pancake-like consistency.
2. Add yeast, sugar, and salt to the batter, mix well, and let it ferment for 8-10 hours or overnight.
3. Once the batter is fermented, stir in coconut milk for added richness.
4. Heat a non-stick pan or appam pan, pour a ladle of the batter, and swirl the pan to form a thick center with lacy edges.
5. Cover and cook for about 3-4 minutes until the appam is soft and golden at the edges.

Kallappam is a classic dish that perfectly captures the essence of Kerala cuisine. Its soft, fluffy texture, paired with its slight tang from fermentation, makes it an ideal complement to any curry. Whether served with spicy mutton curry, chicken curry, or a simple vegetable stew, kallappam is a versatile and delicious choice for any meal. It’s a staple in Kerala households and a must-try for anyone seeking an authentic Kerala culinary experience.

Kerala Chicken Curry (Kozhi Curry)

Kerala Chicken Curry, or Kozhi Curry, is a flavorful and aromatic dish that features tender chicken simmered in a rich, spiced coconut gravy. Known for its use of traditional Kerala spices like black pepper, cloves, and cardamom, this curry is a popular choice for any occasion and is best served with rice, appams, or parottas.

Ingredients:

• 500g chicken, cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp chili powder
• 1 tsp garam masala
• 1 sprig curry leaves
• 2 tbsp coconut oil
• 1 cup coconut milk (thick)
• 1 tbsp vinegar
• Salt to taste

Method:

1. Heat coconut oil in a pan and splutter mustard seeds. Add curry leaves, ginger-garlic paste, and green chilies. Sauté for a minute.
2. Add sliced onions and cook until golden brown, then add chopped tomatoes and cook until they soften.
3. Stir in coriander powder, turmeric powder, chili powder, and garam masala. Cook for a few minutes until the spices are well blended.
4. Add the chicken pieces and sauté for a few minutes, ensuring the chicken is coated with the spices.
5. Pour in enough water to cover the chicken, add vinegar, and cook until the chicken is tender.
6. Add coconut milk and simmer for 5-10 minutes, allowing the curry to thicken and the flavors to meld.
7. Serve hot with rice, appams, or parottas.

Kerala Chicken Curry (Kozhi Curry) is a hearty and indulgent dish, offering a perfect balance of spices, richness, and depth. The coconut milk provides a creamy base, while the array of spices adds warmth and complexity to the curry. Whether for a family meal or a festive occasion, this curry is sure to be a crowd-pleaser. Paired with the right accompaniment, it’s a true reflection of Kerala’s traditional flavors and culinary excellence.

Kerala Fish Moilee (Meen Moilee)

Kerala Fish Moilee, or Meen Moilee, is a mild, coconut milk-based fish curry that is perfect for those who prefer a delicate, flavorful dish. The fish is cooked gently in coconut milk with turmeric, green chilies, and curry leaves, resulting in a creamy, fragrant curry that is best enjoyed with rice or appams.

Ingredients:

• 500g fish (preferably kingfish or any firm white fish), cut into pieces
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 cup coconut milk (thick)
• 1 sprig curry leaves
• 2 tbsp coconut oil
• 1 tbsp mustard seeds
• Salt to taste

Method:

1. Heat coconut oil in a pan and splutter mustard seeds. Add curry leaves, ginger-garlic paste, and green chilies. Sauté for a minute.
2. Add sliced onions and cook until soft. Then add chopped tomatoes and cook until they break down.
3. Stir in turmeric powder and cook for a minute, then add the coconut milk.
4. Gently place the fish pieces in the pan and simmer for 10-12 minutes until the fish is cooked through and the flavors have infused.
5. Adjust salt to taste and remove from heat.
6. Serve hot with steamed rice or appams.

Kerala Fish Moilee is a refreshing and aromatic dish that perfectly balances the richness of coconut milk with the gentle flavor of fish. The combination of spices and coconut adds a delicate flavor that highlights the freshness of the fish. This dish is not only a culinary delight but also embodies the essence of Kerala’s coastal cuisine. It’s a must-try for fish lovers, offering a comforting and flavorful meal.

Kerala Olan

Olan is a mild, soothing Kerala dish made with ash gourd, black-eyed peas, and coconut milk. Part of the traditional Kerala Sadya (feast), this dish is both light and nutritious. It combines the subtle flavors of the vegetables with the richness of coconut milk, making it a perfect accompaniment to rice and other curries.

Ingredients:

• 1 cup ash gourd (winter melon), cubed
• ½ cup black-eyed peas (or any other beans), soaked overnight
• 1 cup coconut milk (thin)
• ½ cup coconut milk (thick)
• 1 green chili, slit
• 1 sprig curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method:

1. In a pot, add the soaked black-eyed peas and water. Cook until the peas are tender but not mushy.
2. Add the cubed ash gourd and cook until it becomes soft.
3. Once the vegetables are cooked, pour in the thin coconut milk and bring it to a simmer.
4. Add the thick coconut milk and adjust salt to taste.
5. In a small pan, heat coconut oil and add curry leaves and green chili. Pour this tempering over the cooked Olan.
6. Serve hot with rice.

Kerala Olan is a perfect example of how simple ingredients can come together to create a harmonious dish. The subtle flavor of ash gourd, combined with the earthy black-eyed peas, is enhanced by the creamy coconut milk. This dish is light yet satisfying and complements the other dishes in a Kerala Sadya, adding balance and freshness to the meal. Its delicate, mild flavor makes it a wonderful option for those seeking a healthy, comforting dish.

Note: More recipes are coming soon!